FoodMuse
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Posts posted by FoodMuse
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I'm a Fresh Direct girl! Most of what I buy from them is cheaper than my local Key Food grocery store here in Brooklyn. The quality of meat is also superior. The boyfriend could tell if I bought the meat from Key. It was always gristle or rubbery. I've stopped buying from them.
Oh, except for the fact that they carry D'artagnon brand meats, which are fantastic.It's crazy to find myself living in a city where it's cheaper to have food delivered than schlep it home myself. I guess Fresh Direct can reduce the prices as they don't need to pay rent for a store fronts.
I'm in Park Slope so I also have access to great Mexican grocery stores on 5th Ave around 9th St.
I also have my very own fish monger on 7th ave between 4th and 5th st which is amazing! The fish is top notch and the staff are so nice. They also stock lots of asian products/condiments/noodles. They have sushi grade fish which is fun for sushi night. There is another fish place one block away near 6th that is horrible. The quality isn't as good and the staff is surly.
edited to add the link in case anyone wanted to try them
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I have about 3lb of leftover spiral ham from Easter. Anyone have some unusual ways of using re-purposing it. I was considering chucking 1 lb in the food processer for deviled ham, but we don't like sandwiches.
Could it be stuffed into something else? Can you think of any vegetables that might complement ground ham? It's pretty sweet.
Any other leftover ideas are welcome!
Thanks
Grace
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Yay employment!
As a side dish roasted asparagus keeps well for a few days.
Roll 2-3 lb of them around in olive oil, salt and pepper to coat on a cookie sheet.
Roast about 15-20 min until tender at 425 degrees.
Stick them in the fridge and you could reheat as needed or chop and throw in a salad.
My ex worked crazy hours and it is really hard on your body and relationship. Good luck! Make sure you try to eat when you're on the job. You might not feel hungry, but try to get yourself on a good eating schedule.
Grace
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What about baking some puff pastry bites before hand and bringing it onsite? Top with a teaspoon of fig jam and then a bit of speck or some other nicely smoked ham, finish with a drizzle of aged balsamic vinegar.
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I figured, but with this crowd you never know.
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Duck carpaccio? Please explain FrogPrincesse.
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This is my potential menu:
- Lamb shoulder roasted
- Scalloped rutabega with truffle oil
- Quinoa in chicken broth
- Nigella Lawsons coca cola ham
- roasted asparagus wrapped in bacon
- cold green bean and lemon zest salad
I'm interested in Lamb Shoulder recipes. Should I braise as I do almost monthly with pork shoulder, or can I roast it until it's just rare? I've never cooked that cut before, and we do love rosy rare lamb. I'm interested in the shoulder cut because it is a much better price than the leg.
- Lamb shoulder roasted
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What do we think of this lobster ravioli with tabasco foam? I can see the point of view of maybe it looking like spit, but it reminded me of ocean foam. The flavor added to the overall dish.
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@andiesenji Fanstastic! I bow before the master.
@abadoozy sure! How do you happen to have that many geese in a fridge?
Grace
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Yes. I agree. I had a tabasco foam on a lobster ravioli the other night and it really added to my enjoyment. Where is the hatred coming from?
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1. My envy knows no bounds.
2. It's been said by others in this thread, but you have the BEST. WIFE. EVER.
3. I wouldn't have them sign your computer. Murphy's Law says it will die as soon as you have them sign it.
Have fun!
Grace
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Here in New York I found it's cheaper to have my food delivered to my door. I know that sounds crazy, but the food prices are lower using Fresh Direct. Probably because they don't have the costs of operating a store front.
Lurpak 8 ounces is $5.79
San Marzano 28 ounce can for $3.50
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andiesenji I wish you were my neighbor. That is am impressive quantity of condiments.
I see that the hot sauces and Worcestershire aren't refrigerated. If I didn't have to refrigerate all my hot sauces it would free up alot of space for me.
Have you ever had a problem with that?
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I hoard spices!
I do clean up this clutter every now and then, but after making a curry or complex chili it all goes to hell again.
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What Rico said. That is amazing Clark!!!! Epic.
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Hey Chris,
Thanks for working out this recipe! I changed it a bit to taste, but it is terrific. I brought bottles of it to a food blogger swap in Brooklyn and it gave me an advantage because so many people wanted it. I got my pick of the other items being swappped. I'm a huge fan of Chris Schlesinger's restaurant East Coast grill in Massachusetts. I go whenever I go back home.
OK, it's time for me to make another batch.
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Bacon chicken chili. A white chili with bacon stirred in. Crisp the bacon and use that fat as the base for sauteing chili ingredients.
Avocado and Ahi Tuna Poke with a little chipotle. Kind of a Tex Mex Twist on a Hawaiian staple. Lime juice, little soy sauce, cilantro..
I haven't made either, but I think the flavors could be interesting.
Good Luck!
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Smoked salt?
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Chris,
Thanks for the bit of history on Hawaiian/luau food vs. tiki food. I'm sure we'll go with a mashup, but now you've sent me down a few internet rabbit holes reading up on those chefs.
suzilightning
Spam? Hell yeah!! Musubi.
Clark D
Thank for pork advice and pics. Looks great.
Raoul Duke
Lomi Lomi salmom. Brilliant idea.
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Genius.
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I like vegetable soups.
Cream of Broccoli Soup
Saute some onion and celery in a few tablespoons of butter til soft.
Add chicken broth and chopped broccoli.
Simmer til soft.
Take out some florets.
Puree with a 1 cup milke or even better heavy cream and season to taste, add florets back in.
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There shall be poke! I've seen some great recipes that add diced ripe avocado. That sounds good.
I'm all about having most foods for a party cooked or prepped so I can have a good time too. I have a dinky NY kitchen that doesn't allow for interacting with guests. I want everything done ahead with little to do before serving.
Are there tiki/luau dips?
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My lazy night dinner recipe is fish fillet.
Spread salmon or bluefish fillet with a mix of 2 tablespoons Mayo and 1 Tablespoon Dijon and sprinkle with Parmesan cheese. Roast at 350 til done. Sometimes I'll finish it under the broiler to brown the cheese. The mayo really locks in the moisture.
@Dave thanks for posting about Dorie's baton recipe. I hadn't seen it. Will definitely use this for my next cocktail party.
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Thanks Natasha!
I want a mix of Tiki Americanized and a little Japanese and true Luau. That recipe sounds like fun.
Easter Ham
in Cooking
Posted
I did a search and didn't find that thread heidih. Thank you for the link!
Feel free to move this on over there. I found a good idea there to make a gratin. I'm thinking of using cauliflower instead of potato and lots and lots of sharp cheddar.
I will surely be freezing much of this in small portions and there will certainly be some kind of bean soup. I'm a little tired of split pea soup since I made a vat at Christmas and there's still more in the freezer. Has anyone used other beans?