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David Ross

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  1. One of my favorite dishes when I was a teenager is when my Father would take the family to a restaurant at a hotel on the Columbia River in Portland, Oregon. They had Steak Diane that the captain would make at the table and flame it in front of us. I loved that dish.
  2. Brandy Dijon sauce sounds delicious
  3. 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.
  4. A wonderful restaurant
  5. 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.
  6. @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.
  7. 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.
  8. That looks delicious. I'd love the recipe so I can make it this weekend. Thanks.
  9. 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.
  10. 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-
  11. 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).
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. When I was a kid, we'd take an annual Friday after Thanksgiving trip to shop in the big city of Portland. Lunch was always at what my Father called a "fancy" place. There was one particular hotel we went to that had fresh Dungeness crab on the menu. It was served on a toasted English muffin with warm hollandaise-cheese sauce over the top. That was a big treat for a kid, along with the "Roy Rogers" I had to drink. I'm glad my folks gave me the gift of loving fresh crab and oysters when I was young.
  19. I did four Dungeness Crab dishes for the holidays, (posted over in our 2019 Holiday discussion here https://forums.egullet.org/topic/159763-2019-holiday-cooking-and-baking/?tab=comments#comment-2220461). Dungeness is a long-standing tradition in the Pacific Northwest during the holidays, if Mother Nature agrees. Next on tap later next week will be Dungeness Crab Bisque. Years ago we had a fish shop that sold Dungeness live, so I thought it would be best if I brought them home live and cooked them myself. It wasn't worth the trouble, and I should have had him steam the crabs right in the shop. It's no extra cost and saves the trouble of bringing a live crab home and hoping it survives the drive. First is basic. Just fresh Dungeness Crab Legs with Drawn Butter. It's funny because when friends of family hear "drawn" or "clarified" butter they have no clue what it is. Then I tell them, show them and they taste it. I think it's the most pure and true form of tasting butter. Ingredients- 4 Steamed and chilled Dungeness crabs, about 1 1/2-2 lbs. each 2 cups salted butter fresh lemon wedges Serving the crab- Place some crushed ice in the bottom of a large serving bowl to make a bed for the crab legs. Break the legs off the crab and break the body piece in half. Arrange the crab legs and body pieces on top of the ice. Serve with wedges of fresh lemon.
  20. Our Season in the Pacific Northwest started just before Christmas in Washington, then opened in Oregon last week. The crabs are a bit small so far this year, most in the 1.5-2lb. range. They're at 7.99-9.99 lb depending on where you buy them. I'll post a few of my latest Dungeness recipes here.
  21. I love potatoes and I think next time I'll try that. I actually prefer potatoes over beans. Thanks.
  22. Well, I think I have about 20 Holiday recipes I didn't get to this year. But waiting in the wings on the counter, and for the Holidays to end, is my favorite soup for January, Italian Sausage and Kale. I make it in the slow-cooker and it couldn't be easier. I took it out of some magazine and keep it in my "soup" files. Ingredients- 1 lb. ground hot Italian sausage 1 tbsp. olive oil 4 cups chopped fresh kale 2 5 1/2 oz. cans white cannelini beans, drained and rinsed 1 28 oz. can Italian style chopped tomatoes 2 cups diced carrots 1 large yellow onion, diced 5 cloves garlic, finely chopped 1 tbsp. dried oregano 4-5 cups chicken stock salt and pepper to taste grated parmesan cheese for garnish Heat a skillet over medium heat. Add the olive oil and cook the sausage, breaking it into pieces, until cooked through, about 10 minutes. Spoon the cooked sausage into a slow-cooker. Add the kale, beans, tomatoes, carrots, onion, garlic and oregano. Pour in the chicken stock and stir to combine all the ingredients. Cover and cook on the low setting for 3 ½-4 hours. Garnish bowls of the soup with grated parmesan cheese.
  23. I used two small vintage molds that were my Great Grandmother's. I estimate they date to about 1910. They might have been used for a pudding, but there isn't a lid so I think she used them for molded salads. The one in the lower right is a newer non-stick bundt cake pan. It works ok for sticky toffee pudding, but honestly, the 1910 one works better and the pudding pops right out. The big one on top is interesting. I had never looked at it too closely until this year. It is large with a locking lid and has a little Williams-Sonoma sticker on it. It's got some age on it, so someone in my family bought it at Williams-Sonoma a long time ago.
  24. I didn't get the Sticky Toffee Pudding made in time for Christmas dinner, but did this weekend and it's always delicious, but always really decadent and sweet. I figure I've made this recipe for about 20 years now. You can change the fruit and nuts, but the basics of the cake and the dates always stay the same The rum raisin sauce is good over ice cream and even sweet rolls. I usually just make it at Christmas, but I think it would be appropriate to also make it on one of our cold, snowy nights. Sticky Toffee Pudding with Rum Raisin Sauce- Ingredients- For the Rum Raisin Sauce-makes 4 cups of sauce 4 cups heavy whipping cream 2 cups packed dark brown sugar 1/2 cup butter 1 stick of butter 1/2 cup currants substitute golden raisins 1/3 cup dark rum For the Sticky Toffee Pudding- 1 1/2 cups water 1 cup chopped, pitted dates 2 tsp. baking soda 1 cup butter, softened 2 sticks of butter 2/3 cup sugar 4 large eggs 1 tsp. vanilla extract 1/2 cup brandy substitute dark rum 2 tbsp. dark molasses 2/3 cup chopped candied pineapple substitute regular raisins 1 cup golden raisins 2 tbsp. chopped candied ginger 1 cup chopped walnuts 2 1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt whipped cream for garnish Instructions- Make the Rum Raisin Sauce- Pour the whipping cream into a saucepan over medium heat. Add the brown sugar and butter and bring to the boil. Reduce the heat to a simmer and continue to cook until the sauce is reduced and thickens about 10 minutes. Stir in the rum. Pour half of the sauce into a bowl. This is the sauce we'll pour over the sticky toffee pudding. In the other half of the sauce, stir in the raisins. This is the sauce we'll use to pour over the baked sticky toffee pudding and serve on the side. Cover and refrigerate the two sauces until ready to use. Make the Sticky Toffee Pudding and Serve- Preheat the oven to 350. Spray the mold pan or bundt pan with non-stick spray. Place the flour, baking powder and salt in a bowl and stir to combine. Pour the water in a saucepan and bring to the boil. Stir in the chopped dates and baking soda. Take the saucepan off the heat and stir the mixture. The dates will start to melt and thicken, creating a sticky date paste. In the bowl of a mixer, beat the butter and sugar until it's creamed and fluffy. Add the eggs, vanilla, brandy, and molasses and continue to beat until the mixture is combined. Add the pineapple, raisins, candied ginger and walnuts to the batter and mix again until the batter is combined. With the mixer on low, slowly add the flour mixture and then the date mixture. Continue to mix until all the ingredients are combined. Spoon 1/2 cup of the rum sauce (without the currants), in the bottom of the mold pan. Then pour the batter on top of the rum sauce. Leave about 1" from the top of the pan for the cake to rise. Jiggle the pan so that the batter is evenly distributed. Bake the sticky toffee pudding for 30 minutes. At this point, the pudding is only partially baked. Carefully pour 1 cup of the rum sauce (without the currants), on top of the pudding. Continue to bake the sticky toffee pudding for another 20 minutes, or until it's dark golden brown and a toothpick inserted in the center comes out clean. Remove the pudding from the oven and let it rest on a cookie rack for 5 minutes. Gently run the point of a paring knife around the edge of the mold. Place a cookie rack over the top of the mold and invert, turning the sticky toffee pudding over on top of another cookie rack. Tap the mold and gently release the sticky toffee pudding. Let the pudding cool for 5 minutes before serving. Place the warm sticky toffee pudding on a serving plate. Pour some of the rum raisin sauce (with the currants), over the top of the sticky toffee pudding and around the sides. Serve additional rum raisin sauce on the side. Serve whipped cream on the side.
  25. That beef is just perfect. I didn't buy beef for the Holidays this year, but I've seen it on sale right now so you've gotten me excited to cook beef this week!
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