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David Ross

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    todayshomekitchen.com

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    Spokane Valley, WA

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  1. For my next dish I'll be doing a favorite I haven't made in a couple of years, (mainly because my local seafood market closed and it's been hard to find another local source). Brandade de Nimes, Bacalao, or as I call it for friends and family, Salt Cod au Gratin. This holiday season it was in all the supermarkets, which is a good sign to me and says folks in this area ask for it. I but the Galeceo brand from Canada that comes in a little wooden box. Right now it's soaking in cold water in the fridge. I'll change the water over the course of the next day and start the preparation tommorrow.
  2. A wonderful restaurant
  3. Now I really have to do eggs poached in red wine. This morning on CreateTv, (a hybrid PBS show we get that is mainly cooking, painting and crafting shows), Sarah Moulton was doing a French menu inspired by her work and friendship with Julia Child. She did a dish of eggs in red wine. But the serving had me. Red wine sauce in bowl, two slices of crusty bread, the eggs, then some grilled asparagus. Then she poured herself a glass of red wine. I think my Superbowl menu, albeit a USA sport, should be filled with French Bistro dishes.
  4. @Margaret Pilgrim thank you so much for the posts, especially the poached egg in red wine sauce. One of my favorite bistro dishes, but I had all forgotten about it until your post. Now it's on my list.
  5. Thanks. It really is an easy recipe. Turning the potatoes out of the skillet onto a plates is a bit of a challenge, but just do it quickly and it's fine.
  6. That looks delicious. I'd love the recipe so I can make it this weekend. Thanks.
  7. Yes you're right! If I shared Pommes de Terre Macaire with my dinner club, they'd be saying "huh." If I say, Crispy Skillet Potatoes, then explain the dish and how it's prepared, they say, "aah". I try to teach friends and family that French food isn't just haute cuisine, and they can make it at home with a few ingredients if they learn the easy techniques. Here's the recipe- Ingredients- 3 large russet baking potatoes 1 tbsp. chopped fresh thyme 2 sliced bacon, diced 4 tbsp. butter, melted 1 tbsp. canola oil Salt and black pepper 1/3 cup sour cream 1 tbsp. chopped fresh chives Day One, Bake the Potatoes- Heat oven to 375°. Poke a small slit in the end of each potato. Bake the potatoes on the center rack of oven for 1 ½ hours. Take potatoes out of the oven and let cool to room temperature. Chill the potatoes in the fridge overnight, or at least 6 hours. Day Two, Fry the Potatoes and Serve- Heat a skillet over medium heat. Add the diced bacon and saute until crisp and golden brown, about 6-7 minutes. Drain the bacon bits. Cut each potato in half and using a small spoon, scoop the flesh out in chunks. Freeze the potato skins and use later for stuffed baked potatoes. Heat oven to 425°. Heat a non-stick, ovenproof skillet over medium high heat. Add the oil and 3 tbsp. of the butter. Add the potatoes, thyme, bacon bits and season with salt and pepper. Add enough of the potato chunks to cover the skillet. Press down using a flat spatula, breaking the chunks of potato and pressing them down into the skillet to make a pressed potato cake. Sauté the potatoes for about 6-8 minutes, gently shaking the skillet. Drizzle the top of the potatoes with the remaining tablespoon of melted butter and place the skillet in the oven. Bake the potatoes for 20-25 minutes. The top will be golden. Remove the skillet from the oven and cover with a plate. Invert the skillet to unmold the potatoes onto the plate, showing the golden brown crown and crispy potatoes. Garnish the top of the potatoes with sour cream and chives.
  8. This morning I was working on one of my favorite classic French Bistro dishes, Pommes de Terre Macaire and all of a sudden I thought, "didn't we do a discussion thread about that in eGullet." Yes, yes we did, all the way back in 2010. But unfortunately for some reason it didn't get much traction at the time. As I wax nostalgic, let's present our best French Bistro dishes and recipes that we've made at home. Up here in Eastern Washington we have plenty of snow on the ground and tommorrow's low will reach down to 5, so I think for us in these parts there are plenty of warm, comforting French Bistro dishes to cook right now. Pommes de Terre Macaire-
  9. This time rather than make my own chips I bought bagged Kettle Chips. I think it was a special Holiday deal at $1 a bag for Tim's Chips in the regular size. They're usually about $4. I'll take it rather than the time and energy to make chips home, (at least this time).
  10. Way, way back in 2001 I entered the MasterChef USA competition on PBS. This Dungeness Crab salad was the opening dish in my final 3-course menu. This photo doesn't do it justice because I didn't dice the cucumber smaller. It looks like big chunks of zuchinni. For the competition I served it with dried, sliced pear chips. I think it's much better with homemade potato chips. At any rate, the base layer is diced cucumber and tomato, then a layer of Dungeness crab tossed in homemade mayonnaise. I usually top it with a crab leg and another dollop of the mayonnaise. I change the mayonnaise flavors, this time it was lemon and thyme. Sometimes I'll use fresh tarragon or fresh marjoram. I love marjoram and wish it was used more in restaurant dishes these days. When people taste homemade mayonnaise for the first time they wonder what it is since their palate has always been trained toward bottled commercial mayonnaise. Ingredients- For the Crab Salad Mosaic- 1 1/2 cups Dungeness crab meat 1 cup seeded, diced tomato 1 cup seeded, diced cucumber 1 tbsp. grapeseed oil For the Lemon-Thyme Mayonnaise-makes 1 cup mayonnaise 1 large egg 2 tsp. fresh lemon juice 3/4 cup grapeseed oil 1/2 tsp. chopped lemon zest 1 tsp. chopped fresh thyme salt and white pepper to taste fresh thyme sprigs for garnish Instructions- Make the Lemon-Thyme Mayonnaise- Place the eggs, lemon juice, salt and pepper to taste in a blender. Process just until ingredients are combined, about 20 seconds. With blender running at low speed, slowly drizzle in the oil in a slow steady stream. Continue to add enough oil until the mayonnaise thickens. This will take about 2-4 minutes. Refrigerate the mayonnaise at least one hour before using to allow it to cool and the oil to set. Make the Dungeness Crab Salad and Serve- Place the diced cucumber and tomato in a bowl and spoon in the 1 tbsp. of the oil, and toss to coat. Spoon some of the diced cucumber and tomato in the bottom of a ring mold and gently press down. Place the crab in a bowl and add a spoon of the mayonnaise and toss gently to coat. Spoon a layer of the dressed crab on top of the cucumber and tomato layer. Gently remove the mold. Add a crab leg on top of the salad and spoon over a dollop of the mayonnaise. Spoon some mayonnaise on the side of the plate, then garnish with fresh thyme and serve with chips.
  11. Another Holiday tradition is the Dungeness Crab au Gratin. Crab blended into a bechamel sauce. It's very decadent and you don't need to eat much, but we do! I usually serve it with toasted baguette slices, but this year I threw caution to the wind. I didn't care what family and friends would think, you know the baguette seems more stylish. But for my taste, a good old saltine cracker is the best. I'm sure any type of crab will do based on the crab of choice where you come from. I have two large bags in the freezer with all these delicious crab shells that I'll be using in the base for Dungeness Crab Bisque- For the Crab and Breadcrumbs- 2 1/2 cups fresh Dungeness crab meat Substitute any variety of crab 2 tbsp. chopped green onions 4-6 slices white bread, crusts cut off 2 tbsp. melted butter For the Bechamel Sauce-makes 2 1/2 cups sauce 6 tbsp. butter 6 tbsp. all-purpose flour 1 1/2 cups whole milk 1 cup heavy cream 1 tsp. Worcestershire sauce 1 tsp. Old Bay Seasoning 1/2 cup Shredded Italian cheese blend Substitute with Swiss or Gruyere cheese 2 tbsp. fresh lemon juice dash of nutmeg salt and black pepper to taste For the Toasted Baguette Slices- 1 French baguette 4 tbsp. melted butter Instructions Make the toasted baguette slices- Heat the oven to 375. Slice the baguette into 1/4" thick slices. Dip one side of each slice in the melted butter. Place the baguette slices on the cookie rack and bake until golden brown, about 3-4 minutes. Crack the crab and make the breadcrumbs- Crack the crab and place the meat in a large bowl and add the green onions. Place the shells in a plastic bag and freeze to use later in soups, stocks and sauces. Cut the crusts off the slices of white bread. Break the bread into pieces and place in a food processor. Pulse the bread until it's broken into crumbs. Place the breadcrumbs in a bowl and drizzle in the melted butter, tossing to combine. Keep the breadcrumbs covered in the fridge for up to one week. Make the bechamel sauce and bake the gratin- Pour the milk and cream into a saucepan and heat over medium heat. In another saucepan, melt the butter. When the butter is melted, add the flour and stir. The flour will bind into the butter and start to bubble. Slowly add the warmed milk and cream to the flour and mixture, stirring to combine. Continue to add the milk and cream, stirring, to make a smooth, creamy sauce. Stir in the Worcestershire, Old Bay, cheese, lemon juice, nutmeg, salt, and pepper and stir again to combine. Heat the oven to 375. Slowly pour the bechamel into the bowl with the crab and green onionsand gently toss to combine. You'll use about 2 cups of the bechamel sauce to make a thick-style casserole. Spoon the crab mixture into the casserole, then sprinkle the breadcrumbs on top. Bake the gratin in the oven for 25-30 minutes until the gratin is bubbling and the breadcrumbs are golden brown. Serve the Dungeness Crab au Gratin hot from the casserole dish with the buttered baguette slices.
  12. If we hadn't gotten a foot of snow yesterday, and roads that are now a mix of snow, ice and slush, I'd take a trip over to the store that has fresh Dungeness. Alas, I'll wait until the roads are less dangerous. But oh what an addiction to have, a Dungeness crab need.
  13. For many years my folks always held an annual Holiday "cocktail" party. One of the highlights was my Father's Hot Dungeness Crab Dip. I still have the original magazine clipping he used for the recipe. It's probably dated in the early 1960's and most likely came out of Sunset Magazine or Better Homes and Gardens. He always served it in the fondue pot with the little sterno burner underneath. I loved it because it was even better the next day. "Deviled" dishes were very popular in the 50's and 60's, and folks used a lot of Worcestershire as the "devil" ingredient. I've always loved it and use it in lots of recipes still today. Ingredients- 1 cup fresh Dungeness crab meat 8 oz. cream cheese 1/2 cup milk 2 tbsp. Worcestershire sauce 1 tsp. Old Bay seasoning 1 tsp. dry mustard 1/4 tsp. cayenne red pepper 3 tbsp. chopped green onions 3 tbsp. toasted slivered almonds salt and pepper to taste 1/2 tsp. paprika Instructions- Toast the slivered almonds- Heat the oven to 350. Spread toasted almonds on a cookie sheet and toast in the oven until golden brown, about 10 minutes. Heat a saucepan over medium-low heat. Add the milk and cream cheese and stir while the cream cheese melts. Add the Worcestershire, Old Bay, dry mustard, and cayenne and stir to combine. Add the greens onions and the toasted almonds. Add more milk if the sauce is too thick. Gently fold in the crab and mix to combine with the sauce. Season with salt and pepper, and turn the hot crab dip into ramekins or a serving dish. Sprinkle with paprika and serve hot.
  14. That's really important to look for. Some of the big supermarkets up here, Fred Meyer is one, start selling Dungeness Crab in the late Fall before the season even opens. There's a tiny disclaimer that says previously frozen, but most folks don't even notice. It's a big ruse in my opinion because those are crabs they never sold and sunk in the deep freeze. That has a negative impact on the texure of the meat once it's thawed.
  15. Roy Rogers was 7-Up with maraschino cherry syrup and a cherry garnish. My sister, got the same drink but it was called Shirley Temple.
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