Shel_B

Last week I found a local connection for some great balsamic vinegar at one of the neighborhood farmers markets. It's traditionally aged in six woods, and while not the best I've had, it's the closest to the 75yo balsamic I got from a small estate in Italy many years ago. Strawberries are coming into the markets now, and Toots loves the luscious, sweet berries from a couple of the producers at the Berkeley farmers market. Last night I gave her a taste of the balsamic, and she loved it. Next step is to mist some of her favorite berries with the balsamic. However, I think I need a mister to control the application of the vinegar. Any suggestions for a small mister that will look good on the table, not made of plastic? I would like a little gem of a mister that will add to a presentation, maybe one that has an "old" look to it.

I wonder how well these pieces of art will function as a tool. The Chef knife is beautiful, but how well might it work with most of the top 2/3rds of the blade filled with the roughness of the horseshoe rasp from which it's made? And I wonder about the quality of the blade's cutting edge? Is the material she uses best, or even good, for the knife's purpose?

I made a very similar recipe a few months ago. Since I like ginger, I added some Microplaned fresh ginger. Very nice!

Yesterday I made a big pot of vegetable soup. Often when making soup, I add some lemon juice. This time, since the soup needed a scosh more salt, I chopped a couple of the preserved lemon slices into the mix, stirred, let sit a bit, and was delighted with the result.

Just curious ... the description says "Fits all Bowl-Lift Stand Mixers models KD2661, KL26M, KP26M1, KP26M8, KP26N9, KF26M2, KV25G, KV25M, KB25G, KSM652X, KSM657X, KSM75XX." Why would you think/hope it fits your KSM5OP?

Trader Joe's Tunisian Preserved Lemon Slices I don't recall the price on these, but they were reasonable, at least by my standards. Ingredients are lemon slices, water, salt, acetic acid and ascorbic acid (vitamin C for freshness). 13.5 ounces ... The local TJ's seem to be carrying a number of new and interesting items, and the plan is to try many of them, posting pics here and, when possible, my impressions of the items. These lemons have a somewhat salty taste, and very little sweetness. Never having had preserved lemons before, I can't really comment on whether they're a good, poor, or average version. Maybe someone else has tried them, or will try them, and be better able to comment on quality.

I found out that these choice lentils, which are grown in the volcanic soils of Puy in France, are now also grown in North America and Italy. So it's possible to buy the lentils, but without Le Terroir and L'AOP. While they may be "second best," they are still quite good.

Thanks ... originally I didn't see a use-by date, but after reading your post I looked for it and found it.

Six or eight months ago I was gifted with several packages of this yeast: How long can yeast remain stored in a sealed package like this before it goes bad? What about in an opened package (Toots used about 1/3 of a package recently, saved the rest). Does yeast go bad?

I see I misread the package note I linked to. It said French Style ... oh, well, duped again by the copywriters <LOL>

Have you ever tried Aleppo pepper? Ever since friends brought me a big bag from Turkey last year, I've not looked back, and can't recall when I last used cayenne. The peppers can be ordered from Penzeys and The Spice House, amongst other places on line. Green lentils are often Lentilles du Puy. For example

I just posted my version of a Molly Wizenberg recipe for curried lentil soup here.

Shel's Curried Lentil Soup Ingredients 3 Tbs EVOO, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped and divided 2 Tbs or more of curry powder 1 cup French green lentils (lentils du Puy) 4½ cups or more water, divided (chicken stock and water 50/50 is a good option - don't go too heavy with the chicken stock) Bay leaf or two depending on size, type, freshness (ideally, Turkish bay leaves) 1 Tbs fresh ground toasted coriander 1 Tbs fresh ground toasted cumin seed S&P 1 15-oz can chickpeas or equivalent home made 1 Tbs fresh lemon juice Zest of one lemon 2 Tbs unsalted butter 2 green onions, thinly sliced 1 lemon cut into six wedges Directions Heat 1 Tbs oil in a heavy large pot over medium heat. Add onion and carrot, sprinkle with salt and fresh ground pepper. Cook until onion is translucent, stirring occasionally, about 4-minutes. Add half the chopped garlic, stir until vegetables are soft but not brown, about 4-minutes longer. Add 2-Tbs curry powder, the cumin, the coriander, and stir until fragrant – about one minute. Add lentils and 4-cups liquid. Add bay leaf. Sprinkle with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes. Meanwhile, in food processor, puree chickpeas, lemon juice, lemon zest, ¼ cup water, remaining 2 Tbs olive oil, and remaining garlic. Add chickpea puree and butter to lentil soup. Adjust salt and pepper, and add additional curry powder if desired. Add water in ¼ cupfuls to thin to desired consistency. Soup can be made a day ahead. Cool, cover, and refrigerate. Rewarm before continuing. When serving, sprinkle with thinly sliced green onions and serve with lemon wedges. Notes: I use a mild curry for this. I only use Lentils du Puy. and they are highly recommended for the way they cook and their flavor.

I got the recipe from one of his DVDs - it was an extra feature on Once Upon a Time in Mexico. http://www.imdb.com/title/tt0399740/?ref_=nm_flmg_prd_18

More about the book and the deal ... http://www.grubstreet.com/2010/04/fake_shack_creator_kenji_alt_s.html

OK, I'm convinced to skip using the Corningware under the broiler. Thanks!

http://www.grubstreet.com/2015/03/chefs-table-netflix.html Scroll down for official trailer ...

There's a very nice vintage Corningware Pyroceram baking dish that I'm considering. Is it safe for use under the broiler? Has anyone used their vintage Pyroceram under the broiler and had bad results, such as cracking or shattering? Thanks!

I no longer subscribe to any magazines, although I never subscribed to many. Years ago there was Cuisine, now gone (I still have two or three copies in a desk drawer), CI for a year or two back in 2002 or so. I pick up copies of Edible East Bay when at the Berkeley Farmers Market, but it's not so much for recipes as it is for keeping a finger on the local food scene, and for getting ideas. Toots subscribes to Sunset, which is very enjoyable reading for not only their recipes but for travel and vacation ideas and gardening ideas. There is a big rack of older magazines at the Senior Center where I teach, and often I'll look through what's available for food-oriented magazines (as well as some of my other favorites).

How about on an outdoor gas grill? What about other types of cooktops, like induction? Can it be set up to handle variations of temp, such as bringing something to simmer, then to a boil, then down to a simmer again, which is not an unusual sequence. Is the device programmable to a user's specific recipes and needs?

Not looking for such precision. What about recipes that are not delivered with the app? How does one set the device for those? Will the cooking still "come out great?" Where can one find the recipes that come with the app? Are they specific recipes, or just general descriptions? Seems like a smart phone is required for this product, yes? If so, how does one use the product without a smart phone?

Would you be kind enough to address the points I made in my earlier post? I'll quote here so you needn't search for it: Does it work on an electric range? Since the probe remains stationary, and there's no water circulation, it's quite possible that the probe will measure a hot or cool spot. Having taken the temp of many meals with the Thermapen, I know that the temp of the food being cooked varies in different areas of the pot. This seems to be more prevalent in lesser quality cookware (Martha Stewart vs All-Clad D5, same size and shape pot, for example) and on electric ranges, but it holds true even with high end cookware and the gas ranges I've measured.

Does it work on an electric range? Since the probe remains stationary, and there's no water circulation, it's quite possible that the probe will measure a hot or cool spot. Having taken the temp of many meals with the Thermapen, I know that the temp of the food being cooked varies in different areas of the pot. This seems to be more prevalent in lesser quality cookware (Martha Stewart vs All-Clad D5, same size and shape pot, for example) and on electric ranges, but it holds true even with high end cookware and the gas ranges I've measured.

Grandma Bessie’s Chicken-Matzo Ball Soup This is not a typical Matzoh Ball recipe. Rather, this is a recipe that has been used mostly for holidays and special occasions as it contains ground chicken breasts. In Eastern Europe, Italy and the Mid-East, where Grandma Bessie's recipes have their origin, it was an expensive luxury to make such a soup. Ingredients 1 chicken breast fillet, 2 halves, skinned and trimmed of fat 8 cups home made chicken stock 3 eggs lightly beaten 3 Tbs schmaltz*, unsalted butter or vegetable oil 1¼ tsp Diamond Crystal salt ⅛ tsp fresh ground nutmeg ⅛ tsp fresh ground white pepper ¾ cup matzo meal ** Some vegetables like celery and carrot, maybe some onion or leeks Directions Grind or finely chop the chicken breast, or use a food processor but don't make the breasts like paste - leave a little texture. Combine eggs, ¼-cup broth, schmaltz, salt, pepper, nutmeg, matzo meal and ground chicken breasts and mix well using your hands. Set aside in the refrigerator for at least an hour. Bring the broth to a boil and add the vegetables, if using. Let them cook at a good simmer for a few minutes. Meanwhile, shape the chicken mixture into about 12 balls, bring broth to a boil, and drop them directly into the boiling stock. When the stock comes to the boil again, reduce the heat and simmer, covered, for about 20-30 minutes, until the balls float. (Check for doneness by cutting open one matzo ball) Serve right away, nice and hot!. *Schmaltz is rendered chicken fat, and can be purchased at many butchers, or, of course, rendered at home One may use unsalted butter or vegetable oil as well, but the results won't taste quite the same and will not be authentic. ** Feel free to ad some more matzoh meal if the mixture seems too loose, add a little more broth if too firm. Experiment a little. It wouldn’t hurt.