decolady
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Posts posted by decolady
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Another planned use for our quinces will for my own pectin, rather than using commercial varieties. My great-grandmother always served candied quinces with goose. That's what I normally make when I find quinces here.
I do think I may try one batch of membrillo with the bay leaves just to taste the difference.
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Thanksgiving in the US = 4th Thursday in November.
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I haven't made this, but have eaten it at a friend's house. She chops up broccoli and cauliflower very small and uses those, along with red bell pepper, caramelised onion, mozzarella cheese and tomato sauce. Very tasty.
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So how did they turn out for you?
I've prepared them most of the ways listed above and enjoyed them all.
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Surprised that so far nobody has mentioned that lovely goose fat that you get.
Goose fat IMHO is absolutely the best. Better than duck fat any day. Use it for sautes, coating potatoes to be roasted and so forth.
Its wonderful stuff; light, flavorful and just plain delicious.
I completely agree. My grandmother and her Mom taught me to always save the goose fat. There is some in my freezer right now.
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Thanks so much! And many thanks to jackal10 for posting directions and photos. I rarely see fresh quinces in the market here, but have planted a couple of quince trees at our farm. Hopefully I will someday get to make membrillo from my own quinces. In the meanwhile, I'm going to see if I can get the produce guy to order some. Do you wrap your membrillo in bay leaves?
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Sorry about the location. It's fixed now. I am 2.5 hours from the closest Whole Foods and 4 hours from a Trader Joe's.
But I thank you for your suggestions. The next time I get to WF, I will get the cream top milk. -
Also one needs to have a source for cream that is not ultra-pasteurized or homogenized. It must be pasteurized, however.
Anyone have a suggestion on how to go about finding this? I've not been able to find it in our local markets.
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I've never had the packaged stuff, but I put my homemade membrillo in the fridge, wrapped in waxed paper. It keeps for up to a year that way.
Could you share how you make your membrillo? I've always bought the packaged kind. After opening I store leftovers in the refrigerator.
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When we're in Sedona we like to go to the Heartline Cafe. Fresh foods and lots of vegetarian options. For breakfast at least one morning we go to the Airport Restaurant. It's nice to sit out on the patio and watch the planes come in or take off. (We're talking little planes, here. Not big jets.) Serving sizes are quite large. For Mexican try the Javelina Cantina and El Rincon.
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It depends. If it's a recipe someone has given me and wants me to taste as is, I try not to change it around. But if I'm just looking for something to try, I might combine a number of recipes.
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Tonight was a Northwest menu with French accents. To start, a classic French bistro dish: Frisee Salad. I added some daikon sprouts to the salad and dressed it with an apple cider vinaigrette. I added applewood smoked bacon and these cute little quail eggs I found in the Asian market. I poached the quail eggs just for a few minutes so the yolks would still be soft and ooze into the salad. I normally make this type of salad with bleu cheese, but the cheesemonger at Whole Foods recommended I try some ricotta salata. She was spot on-the ricotta was salty and tangy, yet milder than a bleu cheese so it didn't overpower the other flavors in the salad. I sliced some Bosc pear for a sweet and crisp note to the salad.
That is a beautiful salad!
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I was directed to this forum by a search for Liege waffles, but either I missed it or just the waffle part was matched by the search engine. In either case, I am looking for some guidance on how to replicate the waffles that I rember buying on the streets of Brussels. Sweet, yeasty, chewey, dense. I tried some years ago to develop a yeasted waffle recipe but while it was OK, it was not a match to what I remember. And since I am about to start the quest again and I thought I would first query the expertise here before I bumble off on my own.
Doc
Liege waffles were mentioned earlier in this thread as being from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeekand. There is also a photo. It's in a post on the second page of the thread.
Good luck.
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red meat
foie gras and any other liver products
raw fish
Those I just can't eat. Blech! Others I don't really care for:
Jell-O
chocolate
ice cream
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I've ordered this for my spouse. Thanks for the heads up.
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My guess is that it supposedly meets USDA Organic standards.
Who would believe that now?
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*pre-cooked bacon
My Mom. She's 78, lives alone and hates to fry anything.
*Hot dogs containing poultry or veggie hot dogs
Because we don't eat beef or pork. My girls have grown up eating Leanies and think they are far superior to meat hot dogs. And we do grill them.
* And why can't soy milk be better for you, or at least as good for you, as regular milk? Last I heard, cow's milk was really intended for, and most beneficial to, well, other cows.
Absolutely. We do not drink cow's milk. Unless you are getting your milk from your own cows and have not given them additives, what you are drinking is loaded with BGH and who knows what all else.
*How did pre-sliced apples not turn all brown and icky?
Probably treated with sulfates the way lettuce on salad bars is.
*Amen to onion salt and garlic salt. I'm almost rabid about having my kosher salt anyway...
Much more puzzling to me than bottled water is bottled, flavoured, sugared water. We were on a trip recently and I picked up one of those by accident. Nasty stuff. Went back in to get a bottle of WATER and couldn't even find one. How ridiculous is that?
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I've cooked goose a number of times, but at Christmas rather than Thanksgiving. My Mom's family never had turkey because my great-grandmother raised geese. I cook it the way my grandmother taught me. And I wrote down her directions in her words:
To Cook A Goose
7 to 9 pound goose
salt and pepper
1 apple, quartered
4 to 6 celery tops
1 onion, quartered, Optional
"Get a nice goose and cut off all the fat you can see. Wash body cavity real good and drain. Cut off skin up at neck. Dry off real good after he drips awhile. Put salt and pepper inside him and put the apple and celery tops in the cavity.
"You need a roasting pan with a rack. Every so often lift him out and put him in the lid. Drain off all the fat. Put him back in the oven baking at 350°F for 18-20 minutes per pound. You have to prick the skin around the groin to let the fat drain. Be careful! It'll pop out at you. Can raise the temperature at the end to brown him good. Let him sit awhile before carving.
"You can save the fat to use later for chicken and dumplings instead of butter. My Mother always put apple in the goose, but the onion is good too, either with or without the apple."
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While her directions are not terribly specific, I've never had any trouble with the goose not turning out well. Good luck!
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Sorry I got here so late:
If you go to Poca Cosa next time, bring the credit card. Dinner isn't cheap (not pricey by NYC standards, but entrees will run $25- $30. A better bet is Little Poca Cosa - only open for Breakfast & Lunch m-f , cash only....but it's as good if not better than the fancier big Poca.
There are plenty of great Sonoran places - too many to list at the moment.
Top Shelf is Janos.
Down home Tucson - El Corral (prime rib)
Feast, Cuvee, North, and esp Kingfisher offer truly good food in comfortable tucson style.
decolady is that you from Giadas page?
That's me. :-) Thanks for all the suggestions. I'm making note of them for our next trip. I've been to North before and we really liked that. Wildflower was closed at lunch today, but we'll go there on the next trip. When you get a chance, I'd love to add the Sonoran places to our list.
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I, too, would avoid Cafe Terra Cotta. The first time we went, 4-5 years ago maybe, we felt it was OK, but overpriced. Deciding to give it another chance we went again 2 years ago. Honestly, it was worse. I cook way better than what we were served. We have no intentions of going back. And if you're dying for the Garlic Custard, the recipe is to be found online.
We stay at the Arizona Inn (where we are tonight) and always have some meals here. Nothing has ever been a disappointment. As a matter of fact, we're about to go have dinner here now. Last time we visited we went to North, up on Skyline, and liked it a lot. Tomorrow we plan to have lunch at Wildflower.
Thanks for all the suggestions posted here. I also would like to try the Cafe Poco Cosa, but we're heading up to Phoenix tomorrow afternoon. Next time.
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I first heard about Pizzaria Bianco three years ago and will finally get the opportunity to go next week. Is any particular night better than others? There will just be two of us going.
Thanks!
I love my crockpot(s)
in Cooking
Posted
That piece is gorgeous! I have most of the art deco Chase electrics, but I've never seen this Everhot roaster before. I do have a three art deco Nesco roasters. One is a small round one and the other is a bit larger and is oval. The third one is something like 18qts and sits on a cart. I love and use all these pieces.
My regular crockpot is one of the Rival ones from the 1970s. It is the unfortunate colour of avocado green, but it is still going strong at 30+ years old. The three things I mainly cook in it now are apple butter, caramelized onions and the red beans for red beans and rice. I do use it for some other things, but it's really a workhorse for those three dishes.