Shel_B
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Posts posted by Shel_B
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recipes
yes my recipe is typical but when something is that freaking good I figure "why mess with it?"
our oysters are insane you are correct ..when it comes to bivalves short of the "Steamers" where I grew up in RI ..I think where I live has the best ... that is one of the main reasons I put up with our depressing miserable winters
the food
I hope ypu don't think I was denegrating the recipe, because I wasn't.
I saw the Penn Cove recipes earlier this morning - some looked to be very good.
It seems that you're rightly proud of the shellfish in your area. I understant - I feel similarly about produce and other items here in the Bay Area.
shel
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olive oil in a pan. get it hot then drop in ..(and do all this fast so have your stuff prepped) .....lots of minced fresh garlic...big handful of chopped up parsley ...crushed red pepper to taste .. ....sizzle for a second or two and then drop in your cleaned mussels cover and let them pop open then a tiny sprinkle of salt and some fresh cracked pepper
now add a splash of good white wine
or sqeeze a lemon over it ...fresh parsley to garnish mix with cooked spaghetti
serve in a bowl with the juice and crusty bread
if you want and often I do ...you can add diced up canned (good Italain) or fresh tomatoes to this
we have some of the most wonderful mussels here where I live!!!!!
Thanks - that's a pretty typical recipe, and a good one. I like the addition of the red pepper.
Yes, you do have great mussels where you are - and wonderful oysters, too, if memory serves me. One of the best oyster stews I ever had was up in your area.
shel
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Well, I don't use this exact recipe, but I make a doughnut bread pudding that everyone who tastes it adores and requests again and again
! Different strokes 
!Kim
Hi Kim,
I've seen doughnut-based bread puddings that look great. However, Paula Deen's recipe seems way over the top and excessive ...
shel
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Alton Brown had a show on a few days ago about mussels that got me interested in learning more about these delicious bivalves. I've poked around and found some good-sounding recipes for mussels, but maybe some of you mussel mavens have a recipe or two that you like. I'm especially interested in mussels with pasta, in salads, and eaten by themselves. While I like mussels, I've never prepared them myself.
Thanks for any suggestions.
shel
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Speaking of Paula Deen and vile recipes, I'm surprised that no one has mentioned this monstrosity yet.
OMG! I can feel my teeth rot.
shel
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I just don't understand these Paula Deen fudge recipes made with velveeta.
http://www.foodnetwork.com/food/recipes/re...6_22063,00.html
http://www.foodnetwork.com/food/recipes/re...6_33769,00.html
Most of the reviews are positive, but at least not everyone has lost their taste buds.
When Paula Deen appeared on Iron Chef America, she made something very similar to the fudge and cheese dessert, and the judges, although admitting to be skeptical, liked it.
shel
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While I understand the compositional differences between 18/8 and 18/10 stainless steel, I don't know if there's any practical difference between the two. Does 18/8 scratch or damage easier? Is it more prone to having food stick to it? Is browning or searing comparable for both? What about staining - is one more prone to stain than the other?
Any "stainless" gurus out there?
shel
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An interesting analysis in this month's Harper's. Not linkable,
Try this:
http://www.harpers.org/archive/2008/01/0081878
shel
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What a great concept for a restaurant. It will be one of my stops the next time I'm in NYC. Thanks for posting!
shel
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Thanks for all the suggestions. You've provided some good ideas to get me started.
kind regards,
shel
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You mean other than the standard tomato sauce?
I didn't realize there was a "standard" tomato sauce. What comprises such a sauce? Thanks!
shel
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Hi gang,
After this last round of buying canned baked beans, I've decided to make my own. Having read numerous treatises on how to cook beans, and having done so a couple of times with garbanzos, I think I've got the general cooking process down pretty well. However, it would be great to get some flavoring ideas, and cooking techniques specific to making vegetarian baked beans, especially for making a nice, thick, flavorful sauce.
I'd also like to eliminate, or reduce as much as possible, the amount of sugar in the final dish. Which beans may best lend themselves to such a dish? Any thoughts or proven techniques for making some nice, rich, flavorful vegetarian baked beans?
shel
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Fried Butter Balls... courtesy of Paula Deen.
To make: Mix butter, a minimal amount of cream cheese, and salt and pepper. Coat with flour, egg, bread crumbs. Throw into deep fryer.
Read the comments, too. Who would have thought that so many people don't realize without trying this that mixing 8 ounces of butter with 2 ounces of cream cheese results in a product that will taste primarily of butter.
Awww - you beat me to it!
I saw the show in which she made that "recipe," and in all fairness to PD, if memory serves me, I don't think she liked it all that well either.
shel
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Thanks for the comments. Based on the ones here and in other places, I'll grab a bottle on the next TJ's visit.
shel
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Hi,
Has anyone tried this oil? Does it taste like Kalamata olives? Any comments on quality and taste would be appreciated.
Thanks!
shel
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I like a lot of their offerings, but I do find myself buying the Indian-style foods, the shepherds pie, and their canned cream of mushroom soup. It is easily the best canned mushroom soup I have ever had, and it ends up as a base for a lot of quick meals in my kitchen.
OK, I'll check out the 'shroom soup. Tks.
shel
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Amy's has a veggie pizza with a cornmeal crust which is tasty. I recently tried one of the Indian meals (Palak Paneer, with lentils and rice). I picked it because I'm trying to limit fat and traditional Indian prep is very high in fat. This meal was savory and satisfying.
Hi, and thanks!
The ingredients on the Paneer entres look pretty good. I'll probably grab one or two, including the Palak Paneer.
shel
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i like some of the texmex entrees and the shepherd's pie. how did you get the coupons?
I sent the comapny an email asking about the availability of a product, and along with the response I was offered a brochure and some coupons.
shel
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Yesterday I recived a bunch of coupons from Amy's, maker of many organic frozen dinners, entrés, pizzas, canned soups, and sauces (if you don't already know - http://www.amys.com/). Many of these coupons are for substantial amounts, including a few coupons that allow for free items. A catalogue of Amy's products was sent along with the coupons - sheesh! There sure are a lot of choices.
I want to get an Amy's roasted vegetable pizza, and maybe a spinach pizza, along with some other items I sometimes buy. But that leaves more than 150 items that I've not tried, which brings me to the question: What's your favorite Amy's item(s)? With all these coupons, now seems like a good time to experiment with new choices.
Thanks for your suggestion!
shel
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Please tell me what's bad. The chemicals used to make conventional potatoes all grow with fewer bugs and blotches and stuff? I mean I could look it up but while you are on a roll, enlighten me. Thanks
For starters:
http://www.cheftalk.com/forums/food-cookin...html#post204546
shel
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If you read the chapter on potatoes in Michael Pollan's Botany of Desire I can almost guarantee you that you'll never buy another conventionally grown russet potato again. I never have. He tells you everything you need to know about conventional potato growing. I now annoy my husband by referring to conventional russets as "Monitor potatoes" (after the scary chemical discussed at length in the book).
Ahhh - that might be where I got my information from. I talked with a potato farmer in Canada earlier who confirmed my suspicions.
There was at least a chapter in Fast Food Nation devoted to Simplot and the methods used for growing conventional potatoes.
I generally don't buy them - in fact, these were the first "Monitor potatoes" I bought in years - I'll not make that mistake again! Gawd, they were awful, but even more awful is how they're grown.
Thanks,
shel
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Yesterday I purchased a couple of nice looking, firm, Oregon russet potatoes. and baked them as I usually do. These were conventional potatoes, not the organic "free range" 'taters I generally purchase. I've not had a conventional potato in many years.
These potatoes were terrible - almost tasteless, and certainly not as flavorful as any of the organic russets I can remember. I have a theory about this. I read somewhere that the fields used to grow conventional potatoes are sterilized, which means that many organisms found in the soil naturally are no longer active. Organicly grown potatoes aren't grown in such soil, and therefore have the benefit of these organisms, and end up tasting better.
Does anyone have any more information on how conventional potatoes are grown, especially in Oregon and Idaho?
Regardless, I'll probably never buy another conventionally grown russet potato again, especially from Oregpon or Idaho.
shel
Rice Pudding
in Pastry & Baking
Posted
BROWN RICE PUDDING
Margaret Fox, Cafe Beaujolais, Mendocino, CA
5 eggs, room temp
3 1/2 cups whole milk
1/2 cup brown sugar
pinch salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1 cup cooked brown rice, cooled
Whisk together the eggs, milk, brown sugar, cinnamon and nutmeg.
Add rice and raisins and pour into a lightly buttered 8-inch square
pan or baking dish. Set the pan into a larger pan (9 x 13 x 2) filled
with water. Bake at 350 deg. F. for one hour. serve warm or cold,
whipped cream is a nice topping.
ULTIMATE RICE VELVET WITH RASPBERRIES & VANILLA SAUCE
1/2 cup plus 1 Tbsp long-grain white rice
1 quart milk
pinch of salt
8 egg yolks
1 cup sugar
5 Tbsp all-purpose flour
2 cups milk, scalded
1 tsp vanilla extract
3 egg whites
1 pint fresh raspberries
Classic Vanilla Sauce (Recipe Follows) Combine rice, 1 quart milk, and salt
in the top of a double boiler. Cook, uncovered, over hot water, stirring
occasionally, until the rice is tender, about 1 hour. Transfer the mixture
to a heatproof bowl. Preheat the oven to 350 degrees F. Beat the egg yolks
in the large bowl of an electric mixer until light. Sift the sugar with the
flour and gradually add to the egg yolks. Beat on medium-low speed for 10
minutes. Beat in the scalded milk. Transfer to the top of a double boiler
and cook over hot water, stirring frequently, until thick enough to coat a
wooden spoon, about 25 minutes. Strain into a large bowl. Add the vanilla to
the egg yolk mixture. Drain the rice and add it to the mixture. Beat the
egg whites until stiff, and fold into the rice mixture. Pour the rice
mixture into a buttered 2-quart souffle dish, and bake 25 to 30 minutes. The
center should be a bit wet. Serve slightly warm, at room temperature, or
chilled, with fresh raspberries and Classic Vanilla Sauce. Serves 6 to 8.
CLASSIC VANILLA SAUCE
3 extra-large egg yolks
1/2 cup sugar
1 1/4 cups milk, scalded
1 tsp vanilla extract
1 Tbsp kirsch
1/3 cup heavy or whipping cream
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Beat the egg yolks with the sugar in the top of a double boiler until smooth.
Whisk in the milk and cook, stirring constantly, over simmering water until
itis thick enough to coat a wooden spoon, 20 to 25 minutes. Whisk in
thevanilla. Cool to room temperature. Whisk the kirsch into the custard.
Beatthe cream until stiff and fold it into the custard. Chill thoroughly
before serving. Makes 2 1/2 to 3 cups. Can add some amaretto to custard.