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David Ross

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About David Ross

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    Spokane Valley, WA

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  1. David Ross

    Dinner 2018 (Part 1)

    Made a version of "Fish Pie" from Tom Kerridge's Proper Pub Food cookbook. I've been a big fan on Tom's cooking for years and love streaming it on my TV. But my version needs some work. Mainly, I can't get smoked haddock locally, and I could find any smoked whitefish that might be a decent substitute. I could have used smoked salmon, but still not the same so next time I'll break the budget and order some Scottish smoked haddock online. I'd also change the sauce base a little. Tom calls for his version of a white sauce, but I'd use my version which is basically the same, but add more lemon juice and butter, and add some dried red pepper flakes. I used prawns, salmon and cod, but any seafood would probably work. But I'm being overly critical as it was delicious and I should make a fish pie more often.
  2. I think most of those look pretty good.
  3. And Roku Sweets is also amazing. The Japanese pastry chefs rival the best of the French pastry chefs in Las Vegas.
  4. My friends down there, both in the business and food writers, are moving more and more to praising the restaurants off the strip away from the big casinos. They've seen more chefs leave positions at those places to open their own restaurants and it appears to be working really well. And I've also been told that Eater Las Vegas isn't very reliable as it's often written by folks living in the Midwest. So having said that, Sparrow + Wolf is a good restaurant run by Brian Howard who was on the strip formerly. And a new French restaurant, Partage. Probably not cheap but sure less than on the strip. My great friend, John Curtas, has spent years and years writing about Las Vegas and the food and dining scene. He recently brought back his eatinglv.com after a brief hiatus, and his current piece is "Downtown's Hidden Hispanic Gems." He's also an expert on the Asian restaurants which are experiencing more growth in Chinatown on Spring Mountain Road. John has kept his restaurant archive to go through, which has current and older reviews. You can check his Facebook page for other local food info. Lotus of Siam, the well-known Thai restaurant has moved to a new location and consistently has great food. I've had wonderful dishes there. And the local newspaper, the Review-Journal, has two food writers, Heidi and Al, who still focus on local dining in all price ranges. Whenever and wherever you go down there it's a great dining city.
  5. For some reason I've gotten on this tart in a shortbread crust craze recently. This is a peach tart made with peaches some friends picked for me. It's a u-pick orchard and they didn't remember exactly the variety of peaches they picked, but there were red peaches and some small white ones in the mix. The topping is simply just some of the shortbread dough crumbled over the top. I took it to a dinner club last night that meets once a month. No peach tart leftovers so I guess they liked it.
  6. David Ross

    Dinner 2018 (Part 1)

    Well this one is ironic. The first dish I did last night, a Grilled Halibut with Red Chile Sauce and a "Green" rice using some of the fire-roasted Hatch chiles I got last weekend. And when I went to look in my archives at eGullet to see if I had posted about the Red Chile Sauce before, I found another dish from the dinner thread back in 2014..... Red Chile Sauce, September 2018- Tenderloin with Red Chile Sauce, Mashed Potato and Roasted Poblano & Corn Salad- And I hope after all these years, the food photography skills have shown a little improvement.....
  7. The annual Pear Brown Betty. This year made with D'Anjou pears and baked in individual dishes. It's based on a recipe that dates back to Colonial times. And while it's very simple, it's just about the best sweet I make this time of year. Diced pears are mixed with brown sugar and a little bit of cinnamon and nutmeg. Then fresh white breadcrumbs made from basic Wonder bread, then tossed with melted butter.
  8. David Ross

    Dinner 2018 (Part 1)

    Since we really don't have any good Chinses restaurants in our area, I just make what I've got a taste for at home. Last night I made Chinese BBQ Pork Lo Mein to satisfy a craving for Chinese-American. But then I always make something that my family and friends would say is "adventurous" and probably not even try it thinking that bottled, pickled lettuce with a Chinese label is something that would make them ill. Their loss.
  9. I'm trying some new huckleberry dishes this season, but nothing really unique. We don't mess with the natural beauty of the wild huckleberry up here. There are some reports that that the reason we're seeing bears coming into the towns in North Idaho and north of Spokane are because it's not an overly abundant crop this year. That's true to some degree since it's one of their biggest sources of food right now. Doesn't matter a lot to me since I don't venture up into the woods to pick them and face having to fend off bears. I go to the same family stall at the Farmer's Market every year and I let them bother with the bears up around Priest Lake. Well enough storytelling, this is a huckleberry tart, ice cream and compote. I didn't have luck with a pastry crust base because I rolled it to thin and the weight of the berries made the poor little thing fall apart. Not to worry I just made more with a shortbread crust. A little thick I suppose but you can never beat the flavor of fresh wild huckleberries.
  10. David Ross

    eG Cook-Off #67: Apples

    Yes actually I'd love to have it. I've never made apple butter and it will be something new to try this season.
  11. David Ross

    eG Cook-Off #67: Apples

    The Envy was brought over from New Zealand but we have only seen it in markets here for a few years. It's takes years to cultivate a new or different variety from stock and then go through all the process, regulation and state laws to get a number as they say for the apple. It's medium size and a good texture, not mealy or mushy yet sweet. I never ate many apples as an adult, but now, at age 60 and finding the Envy, I eat them regularly!
  12. David Ross

    eG Cook-Off #67: Apples

    My favorite eating apple is the Envy. Sometimes hard to find even here in Apple country and a little higher in price than say a red delicious. The golden delicious seems to be the best apple for my Tarte Tatin
  13. David Ross

    eG Cook-Off #67: Apples

    The "Rave" is one of our newer apple varities in Washington, It's also the first apple of our season, just now starting to show up in the local markets. These apples come from Stemilt Farms in Wenatchee, the main apple growing region in Washington. They were created by cross of the Honeycrisp and the MonArk from Arkansas. They have a good texture and are what I'd describe as sweet yet pretty tart. Not my type of eating apple but I think would go well in any baked apple dish.
  14. David Ross

    Dinner 2018 (Part 1)

    Looks like the perfect batter coating, nice and crisp and not too heavy.
  15. David Ross

    Dinner 2018 (Part 1)

    Thanks. These happen to be the "extra-small" Yaquina Bay Oysters from the Oregon Coast. I prefer the "petites" but they are hard to come by. I also like the little Kumamoto's from Puget Sound. I only fry them for maybe 2 minutes, just long enough to turn golden and set the crispy crust. The interior is still moist and juicy.
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