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eldereno

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Posts posted by eldereno

    Thanksgiving Menu 2012: The Topic

    in Cooking

    Posted

    Going to the town where I grew up to spend a long weekend with my sister. Planning to do some traditional things. Brined and roasted turkey, corn pudding, herb dressing, mashed potatoes, gravy, a pineapple casserole (that she has made before), green bean casserole, rolls, assorted pies. The new contribution will be a mushroom casserole (a Michael Symon recipe).

    Making stock tomorrow, freezing it and carrying it with me as it thaws on our drive there early Wednesday morning.

    Have gone from 6 of us to over 10 and more may come by to her tiny house...... but the more the merrier!

    Dinner! 2012

    in Cooking

    Posted · Edited by eldereno (log)

    Local halibut cooked en papillote with thyme and grapefruit segments.

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    I served it with acorn squash and kale.

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    Dinner last night was a quiche Lorraine with home-cured bacon.

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    We had the quiche with this tomato, watermelon and fennel salad.

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    I'm kinda loving that salad combo. Will steal that idea for sure!!! What kind of dressing did you use?

    Does taking food photos bother customers or staff?

    in Restaurant Life

    Posted

    I have to admit that on my recent trip to Napa Valley, San Francisco, and Monterey Bay I took photos of the food I and my friends had (did it as quickly and discreetly as I could). My eating experiences are some of my most memorable and I wish to share them with my friends and family. I ate at Auberge De Soleil, Bouchon, and Flour and Water to name a few. WOW! I don't expect to eat that well again for a long time! Will longingly look at those photos for years to come. And I am not a food blogger!

    3 days in Napa, 3 days in SF and 6 days in Monterey

    in California: Dining

    Posted

    Bring on the recommendations!!!! All times of day, all price ranges. Would like to eat well, see cool places! I am travelling with 3 other people, all interested in good food, wine, good times. None of us have been there before. Only one reservation made so far, to The Girl and the Fig restaurant in Sonoma the evening we arrive, 8/1/12.

    TIA, Donna

    De-sporing my kitchen

    in Kitchen Consumer

    Posted

    I can't tell you how many times that has happened to me!!! It has happened when I bought a bag of lemons, it has happened when I bought several single lemons.....coming into my kitchen and just finding one lemon covered with mold. I just did the best I could to dispose of the offending fruit...knowing it was spreading mold everywhere, then wiping down everything in the vicinity with the antibacterial wipes. No one has gotten sick and no other untoward effects that I know of. I'd say....you did what you needed to and don't worry too much!

    All about paper towels

    in Kitchen Consumer

    Posted

    I have tried to use cloth towels more frequently....even bought many of those microfiber towels (though I have no idea what has happened to most of those). Keep returning to my Bounty paper towels! I don't like the select-a-size ones for the reasons mentioned by others.

    eG Foodblog: Franci (2012) - From heirloom tomatoes to zucchini blosso

    in Food Traditions & Culture

    Posted

    Is that an induction surface with a plate to allow you to use aluminum cookware?

    Yes, Anna. It is induction and, in fact, the moka pot is aluminum. I use the interface disk just for coffe making.

    Tonight, as I told you, we had sweetbreads. I soaked them 3 hours in salted water, quickly blanched and cooked in salted butter. I served them on a bed of peas and favas.

    a>

    Now, it's time for me to go to sleep. Not sure what I'm going to do tomorrow.

    That looks SOOOOO good. I had sweetbreads for the first time a few months ago at a local restaurant and found them quite enjoyable. Again..I would not even know where to source them or how to prepare them, though.

    Dinner! 2012

    in Cooking

    Posted

    Kim, wonderful meal. That cake looks so light..mouthwatering.

    I made morcilla-stuffed squid with a spicy tomato and chilli sauce. No joke, people - this has to be one of the best things I've made in ages. I couldn't get over how delicious this was, though it helped that I started with VERY good morcilla.

    And a simple green salad of mache.

    2012-05-06 at 18.45.25.jpg

    Morcilla is not something I think I can source locally but that sure does look delicious. What do you think might make a good substitution?

    Easter Menus

    in Cooking

    Posted

    There are just 3 of us. Planning marinated and grilled lamb chops for my MIL and myself and rib eye steak for my husband, roasted asparagus, roasted beats, a white bean gratin, and a dessert of fried pound cake with vanilla ice cream and a fresh strawberry sauce.

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