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blue_dolphin

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  1. I really like Jubilee. The amount of scholarship and research that went into it is truly impressive. I think you will enjoy reading it whether or not you cook from it. I love the extra light buttermilk cornbread, the shrimp & grits, salmon croquettes, gingerbread waffles and sweet potato biscuits. And a bunch of the cocktails, of course!
  2. blue_dolphin

    Breakfast 2024

    Awww, what a sweet comment to read on a Monday morning! I think I'm a decent editor but I'll never be an author! Today's breakfast was the last slice of the galette I made last week with a few olives and tomatoes:
  3. Moose farts…refreshing??? Clearly, I’ve been missing out! They sound sorta like 7-layer bars (minus the nuts and butterscotch chips) but rolled into balls instead of baked. I might need to add butterscotch chips and nuts if I try them!
  4. blue_dolphin

    Lunch 2024

    A quick miso mussel chowder from Julia Turshen's Small Victories
  5. Yes, I've been getting them. Did you get the email titled, "Introducing the Modernist Bread School" on March 11? It contained a link to sign up for course 1, down at the bottom. Once I clicked through and signed up, I received another email titled, "Confirm Your Subscription." Check your spam/junk folder if you didn't get it after signing up. Once I clicked through on that one, I began receiving the course emails. They've been mostly just short notes about basic equipment so you haven't missed much. Yesterday, I got an email saying I'd completed course 1 and that course 2 would begin in early April. Edited to add that I still haven't purchased the book. Modernist Cuisine at Home rolled out at the same price and eventually dropped below $100. If the course starts to get interesting, it may lure me in before that happens. Until then, I'm holding on to my 💰
  6. blue_dolphin

    Cabbage

    Yes. The recipes that led me to look for them were from UK authors or publications and usually called them hispi or sweetheart cabbages. Some of the farmers market vendors in my area started growing them a few years ago.
  7. blue_dolphin

    Lunch 2024

    Charred Asian greens and farro with soy tahini from Tenderheart with seared ahi tuna
  8. blue_dolphin

    Breakfast 2024

    My plan was to make this Soy-Butter Bok Choy Pasta from Tenderheart and put a jammy egg on it but I got a surprise bag of mussels in my fish delivery yesterday and I needed to use them so mussels for breakfast...or brunch as it was around 10 when I ate.
  9. blue_dolphin

    Cabbage

    I believe the pointy cabbage is officially Caraflex but may also be called conehead or arrowhead. In the recent NYT article that @weinoo linked to above, one of the chefs is pictured holding a few of them. I like the small size for when I don’t need a ton. Aside from being smaller, they taste and cook like regular green cabbage. Here's the spud story: An American’s guide to Irish potatoes: the best spuds to roast, boil and steam If you tap his byline name in those articles, you can pull up the other pieces Russ has written for the Irish Times since he left the LA Times and moved over there.
  10. blue_dolphin

    Cabbage

    A very short and sweet little article by @russ parsons in The Irish Times on cabbagea: Ireland is a cabbage wonderland: take it from this blow-in chef Sadly, no recipes but a little tasting with some recommendations. He seems surprised at the pointy cabbages but they've been available around here for years.
  11. blue_dolphin

    Breakfast 2024

    Tatsoi and feta galette in a turmeric and black pepper pastry made in honor of Pi Day
  12. I was going to make some pumpkin and gorgonzola tarts from a Diana Henry book but ended up going with this Choy Sum and Feta Galette from Tenderheart. Nice layers of flavor here with tumeric and black pepper in the pastry, green onion and garlic blended into the mascarpone layer, a big pile of Asian greens (I used tatsoi instead of choy sum), tangy feta and a sprinkle of sesame seeds.
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