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Everything posted by FauxPas
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Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)
FauxPas replied to a topic in Pastry & Baking
I'm considering it. -
I have just started trying out my new Instant Pot. I made a basic stew - cubes of chuck sautéed and then added some onion, celery, beef stock and red wine. Pressure cooked for about 20 mins, then added carrots and potatoes and mushrooms and cooked for another 20 mins. I would add the carrots and potatoes a bit later next time because i like them to have a bit more firmness. But the stew was very good. I also cooked some artichokes. I adore artichokes and was very pleased with how they came out of the Instant Pot. Followed these instructions for cooking times: http://www.hippressurecooking.com/steamed-artichokes-a-pressure-cooker-classic/ Thank you to everyone for sharing your experiences, lots of ideas to try out here!
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Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)
FauxPas replied to a topic in Pastry & Baking
Panaderia, I love seeing pics of your cakes and pies, etc. I wish I could mail-order a cake from you! -
Rose-shaped eggplant parmigiana? Edited to add this link to images: https://www.google.com/search?q=rose+shaped+eggplant+recipes&espv=2&biw=1403&bih=896&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwiB_72xq8PJAhUS1GMKHSQKDJUQsAQIJQ&dpr=1
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Hahahaha! Smithy, you have such good taste! Do you love it? Did you buy it for yourself? I found mine in a HomeGoods store, I believe. About 5 years ago.
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They talk about the heat element in the Joule in this article, their alternative to the usual coil heater. They call it 'thick film'. Not sure that I really get it. http://www.forbes.com/sites/michaelwolf/2015/11/24/chefsteps-creates-joule-in-effort-to-push-sous-vide-cooking-to-the-masses/
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I bought one yesterday - the $78 deal at Amazon.com was too tempting to pass on. I see today the same one is $140 or so. Looking forward to trying it out!
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I'd love to see some pics of the finished room!
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I found a bit more info. It does have a magnetic mount, which won't work for all cookware of course. Read more here and scroll down to bottom for specs, cut-away diagram, etc. https://www.chefsteps.com/joule Not sure I'm crazy about the exclusive smartphone control, either. But might be OK, if the app is really good. Edited to add: Posted same time as stckciv!
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This is the first i have heard of this new piece of equipment, but I still can't find out what makes it better than Anova. It looks very similar. Does anyone else know? It's called Joule. http://blog.chefsteps.com/tag/joule/ ETA It doesn't look like it needs a clip. Does it attach to the base of the pot?
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Last night, I started with a Nigella Lawson recipe for Warm Spiced Cauliflower & Chickpea Salad. Used quite a lot of harissa and skipped the fresh parsley-as-salad-green as had none in the house. Used lots of pomegranate arils. This would go well with various greens or other veggies. I only had one tomato so used a bit of extra tomato paste and next time might skip the fresh tomatoes altogether. Feta cheese on top would work well if serving it as a standalone salad. Last night we also had some ground pork that I seasoned and shaped into patties.
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Just read about SquashDucken over at Food 52. Funny, but maybe not such a bad idea? Squash within squash within squash.... maybe with a few additions?
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Tried out a FarmBox from a nearby organic grower and used some of the mixed tomatoes, green beans and carrots for dinner last night. Started with a very simple salad with butter lettuce and tomatoes and vinaigrette, then had some beans and carrots with Chilean Sea Bass. The sea bass was pan-fried with a cumin rub, finished in the oven.
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Just a quick note on a squash variety that was new to me until this past summer. While in the Comox Valley, I saw some locally grown Gem squash. They are a perfect size for one or two portions and very tasty. Our tenant is from South Africa and says it was his fave vegetable growing up. I cooked them a couple of times and really enjoyed them. http://www.cooksister.com/2010/10/gem-squash-central-finding-them-growing-them-and-eating-them.html
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Tomato and apple chutney is quite good, maybe you could add some apples to your hot sauce?
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I made a beautiful dinner salad tonight and the pics didn't turn out at all, sniff. But it was roasted cubed Carnival squash (cooled), roasted cubed beets, orange supremes and pepitas over mixed greens with a citrus vinaigrette. We had it with some leftover beef brisket and that was dinner, as the salad was quite filling. I wish I had pics, because it looked nice. Another salad I wanted to do was a warm one with squash (I have a butternut to use up) and black beans and a spicy dressing. Not sure what all will go in that one, but I might make some cornbread to go with it and that will be another dinner.
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It's been fairly warm here but after some thunderstorms overnight, it cooled down quite a lot so I made porotos granados (Cranberry Beans with Squash & Corn) topped with a fairly spicy pebre sauce - from the Time Life Recipes: Latin American Cooking. It's basically a stew with beans, squash, tomatoes, onion, corn and some seasonings. I used a cubed Carnival squash and added them later than the recipe suggested, since I wanted them to retain their shape. The cranberry beans came from Rancho Gordo and were delicious. Overall, the dish was tasty, but probably would have been a bit bland without the pebre sauce (oil, white wine vinegar, cilantro, onion, jalapeno pepper, garlic - all chopped finely and mixed in advance for flavour to develop). The pebre topping brought the whole thing to life. My husband really liked the meal.
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I see Amazon has the Kindle edition of Plenty for $3.99. Not sure if that is just a short term price or not. Plenty by Ottolenghi
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Happy birthday, Kerry!
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Your Daily Sweets: What Are You Making and Baking? (2015)
FauxPas replied to a topic in Pastry & Baking
Shelby, Happy Belated Birthday! Hope you had a great day! The cake looks and sounds delicious. We have a large chain of restaurants in Canada called Boston Pizza. I don't know why the name, is it supposed to be Boston-style pizza? Does anyone know? Anyway, they used to have Boston Cream Pie on their menu and sometimes I would go there just to share some BCP with a friend (they were fairly generous portions). But then they removed it from their menu. When I next had a craving for some, I decided to make my own. It was a bit of a pain but, like yours, it was pretty tasty. But it makes a lot of cake! You need friends to help finish it off. Or pets, maybe. Ha. -
I'm not doing a lot with apples right now. I did make several pies and some apple sauce. But nothing to keep for long. I saw this Alice Waters recipe for making apple cider vinegar from peels and cores and it made me smile. From her new book, My Pantry: http://www.marthastewart.com/1127863/alice-waters-my-pantry
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I think that's the big question, for sure.