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David Ross

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    Spokane Valley, WA

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  1. I don't think I've ever made a Walnut Tart, but I am glad I did. It's really sweet, much like a pecan pie, but a small slice was perfect. I use my standard shortbread pastry recipe I've made for years. It's simple, just powdered sugar, butter and flour, and is easy to just press into a tart pan with your fingers. The filling was just walnuts, butter and sugar. The candied walnuts weren't perfect looking, but tasted delicious. Just walnuts tossed in hot caramel. I finished it this morning and had a slice for breakfast!
  2. I'm not a milk drinker myself, but will have a small glass with these cookies.
  3. I did do the cross-hatch but you can't see it very good with the peanuts. These are nice and soft, chewy peanut butter cookies.
  4. On a whim, I decided to take out my Mother's 1950 edition of the Betty Crocker Picture Cook Book. I hadn't made peanut butter cookies in a few years, and this was the recipe she used. The only update was a garnish of dry-roasted peanuts on top. Inside the cook book with classic illustrations and the different Betty Crocker test kitchens.
  5. David Ross

    Dinner 2021

    all looks so delicious!
  6. I thought it would be fun to look back to 2010 and this report and photos I filed about Vegas Uncork'd. Founded by Bon Appetit, it was a grand culinary affair that included classes, seminars, plenty of parties, private dinner and a grand tasting. It was the best of times for dining in Las Vegas and the big French names had come to town as fine dining was replacing some the old, tired casino hotel restaurants. Sadly, the even dwindled over recent years and was merely a shell of itself, but the early days were memorable.
  7. David Ross

    Dinner 2021

    I did something I normally don't, yet I'm glad I did. I've always gone by some sort of family rule that you only serve braised dishes in the fall and winter during cold weather. And, if I had a new braised beef recipe I missed posting in January, do I really want to deny not posting it until next year? No. This recipe is best over two days. Braise the beef day one, then day two reheat it, strain the sauce and serve. Beef Braised in Red Wine.
  8. One thing I'll make is salsa. For the past year my favorite is a Tomatillo Salsa. Served with homemade tortilla chips and on occasion, a guilty pleasure, I serve them with fresh fried chicarhonnes from the local Mexican market. For the Roasted Tomatillo Salsa- 1 lb. tomatillos, husks removed and rinsed 1 small yellow onion, skin on, cut in half 4 cloves garlic, skin on 1 ½ cups fresh cilantro 1 small jalapeno, chopped 1 tsp. sugar 1 tsp. each salt and black pepper 2 tsp. dried Mexican oregano For the Homemade Tortilla Chips- 12 t
  9. What's on your menu for Cinco de Mayo this year?
  10. Looks delicious and I like how you used the rolls.
  11. That is one fine rabbit dish. The meat of the rabbit looks really good and I'm glad you mentioned it was tender.
  12. My favorite spring desserts, both using rhubarb. Rhubarb Pot Pie and Rhubarb Bread and Butter Pudding with Mascarpone Cream.
  13. Perfect and delicious. I know when I first started making Banh Mi some of my snooty friends confused it when I said I used canned pork pate from the Asian store. I think they thought that was terrible and I should only use some expensive French "pate de fois gras." Hah, I got them on that one. The pork pate is delicious and just perfect, (and what I know is used on many Banh Mi sandwiches in Vietnam.
  14. This is close to what I am thinking about for the Southern-Fried Rabbit with Gravy and Grits. This is a Rockfish I did last spring with a ham hock red wine sauce. It's a bold sauce but surprisingly didn't overpower the rockfish. What do you think about this with Rabbit?
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