Sararwelch
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Posts posted by Sararwelch
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Gfron1, everything looks amazing! I'm intrigued by that pasta.
I made the meyer lemon and chocolate tart from Sunday Suppers with Lucques. I added candied lemon peel to the top for decoration. This was my first time making a tart, I was pretty happy with it.
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I made a big batch of butternut squash soup, and froze it in smaller portions. I've been defrosting it and experimenting with different toppings. This one is butternut squash soup with scallops and bacon:
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I was in Half Moon Bay last weekend, ate at the Half Moon Bay Brewing Company. Food was just ok, and really expensive for what it was.
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I've been buying dried beans in bulk at a local co-op type store. Bagged in my regualr grocery store, they're $1.29/lb. In bulk, they're as cheap as $.80/lb. I've been cooking up large batches and freezing them in smaller portions.
Bean burgers are a delicious and cheap dinner. They're filling too, and can be done in so many different ways. Mark Bittman has a few recipes, I also use one from Everyday Food.
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I made the braised brisket from Nancy Silverton's sandwich book a few weeks back. The brisket gets marinated in a red wine based marinade and then braised for 9 hours in a low oven.
It came out great, but I wasn't thinking when I cut it, and sliced it with the grain instead of against - does it make a difference when the meat has been cooked for so long and is tender anyways?
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I'm planning a trip to Vegas for mid-December. Any recommendations for reasonably priced restaurants? I'd like to keep meals to less than $100 per person.
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I made the double chocolate chunk and allspice crumb muffins for an office breakfast. Both muffins were great! I only had milk chocolate on hand, so I used that for the chocolate muffins, I think bittersweet would have been better, but these were still good. I also increased the amount of chocolate chunks in the batter. Both kinds were eaten immediately!
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I'll be in the San Luis Obispo area in two weeks, and I'm looking for dining recommendations. Here's the list of possibilities that I've garnered so far:
Big Sky
Firestone Grill
Cracked Crab
Korberl at Blue
Two Blocks Off the Beach
Mama's Meatball
Has anyone been to these restaurants or have other suggestions?
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I love Campanile, and it's in a really interesting building. I've been there a few times, and the food was great. It's not quite as expensive as some of the other high end places.
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Okay, so I went to pick up a Bernzomatic torch today, but there were several types available.
Will the Bernzomatic micro torch (3 in 1) work? Or should I get the heavier duty torch?
Here's a link to the micro torch at Amazon. A review says Cooks Illustrated recommends it.
http://www.amazon.com/BERNZOMATIC-CORPORAT...F/dp/B000SM8TTY
I have the micro torch - I wanted the big one, but my husband was afraid I'd accidentally burn the house down
. It works fine, but it's not all that quick to caramelize things. If you're looking for more instant results, the big torch may work better. -
I have a Kitchenaid 5 series that's about a year and a half old. So far I've had good luck with it, even when I throw in loads of bread dough that exceed the stated capacity. Mine doesn't get too hot either, which is nice.
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Most of the limes I've bought recently have been seedless. Alternatively, you could cut the lemon into thin slices for a nice presentation.
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Not all that unique, but I freeze all kinds of ingredients for later use - pesto, tomato paste, chipotle, grated ginger, kaffir lime leaves, chile puree, citrus juice and zest, small packages of bacon and piquillo peppers, etc. It reduces waste and ensures you have a lot of good ingredients at hand.
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My market has fresh cranberry beans right now. I used them to make pappardelle with shell beans and wild mushrooms from Sunday Suppers at Lucques. I cooked up a bunch of beans and froze some for later in the season.
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How about frangipane?
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Another question - I was planning to make the Vienna bread this weekend with the dutch crunch topping. There are instructions on how to make the dutch crunch topping, but it doesn't say anything about whether or not the topping needs to ferment before it's applied. It says something about the topping growing as the dough grows, but that's it. Has anyone made this before?
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we made kumquat sorbet with candied kumquats last year - totally killer!
That sounds great, do you have a recipe?
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I just received about 5 lbs of kumquats. There are only so many I can eat raw, any ideas on what to do with them?
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I recently made bagels, and although the flavor and texture were great, about 75% of the seeds fell off after baking! I did put the seeds on as the bagels came out of the water as he instructed. I'm tempted to try an egg wash next time, any other ideas?
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I know that I'm late to the party, but I just got this book. So far, I've made the chicken with preserved lemons and olives and the beef rendang.
I've read through all the pages on this thread, and it looks like everyone has had success with the beef rendang. When I made it yesterday, my coconut milk never really reduced down. Some of the liquid evaporated, maybe 1/4 to 1/3, but that's it. This was after 5 hours of a gentle simmer on the stovetop.
I ended up just straining the meat out of the liquid. Where did I go wrong? The only thing I can think of is that I used light coconut milk.
My friends and I (and I think some uptopic will concur) that her time on the recipe is all wrong. When I've done this dish, I do it in the oven, but move it to the top of the stove, on not so gentle a heat to get things moving and reducing. And, my notes say that while I leave a lid on while it's in the oven for a little bit, I tend to remove the lid fairly early.
And, the frying is odd because there is still a lot of coconut milk gunk (solids).
Edited to add: The pork with lime, coconut and mango works equally well with chicken thighs and one you should make soon! Just look for an overripe mango, and as a matter of fact, when mangos were on sale for next to nothing, I bought a couple of extras, and froze the mangos after removing the skin and pit. Worked like a charm.
Thanks for the tips - it still tasted good, so that's the important thing!
I have mangos in the freezer, the pork will be next on my list of things to make.
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I know that I'm late to the party, but I just got this book. So far, I've made the chicken with preserved lemons and olives and the beef rendang.
I've read through all the pages on this thread, and it looks like everyone has had success with the beef rendang. When I made it yesterday, my coconut milk never really reduced down. Some of the liquid evaporated, maybe 1/4 to 1/3, but that's it. This was after 5 hours of a gentle simmer on the stovetop.
I ended up just straining the meat out of the liquid. Where did I go wrong? The only thing I can think of is that I used light coconut milk.
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I am planning a trip to Vegas for the end of June, and at this point, I've made a lunch/brunch reservation for Mesa Grill. I was also thinking of going to Border Grill - any recent reports from there?
I wasn't planning to go to Bouchon because I don't live far from Yountville.
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I just wanted to comment on Dry Creek Kitchen - we had a very nice lunch there recently. The food was great and the service was excellent. If you go for lunch, make sure to try the kobe mini burgers.
A top Spanish chef lands in L.A.!
in California: Dining
Posted
Been there, loved it. It was an amazing meal, definitely one of the best I've ever eaten. My recap is here.