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blue_dolphin

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  1. blue_dolphin

    Salad 2016 –

    Salad of Sugar Snap Peas, Turnip, Strawberries and Quinoa with a Miso-Maple Vinaigrette from Tenderheart by Hetty Lui McKinnon. Nice combination of flavors and textures.
  2. In cookbooks I have, it's primarily used in sauces and in baking. Handy because it can easily be mixed into either wet or dry ingredients in a way that peanut butter can't be. Edited to add that if you search the forums for "Peanut Butter Powder" you'll find a topic in the baking and pastry area with a few posts, Peanut Butter Powder and other posts by members using it in different ways, like @mgaretz in ice creams or frozen desserts and quite a few using it in candymaking.
  3. blue_dolphin

    Breakfast 2024

    I haven't tried the risotto but I will!
  4. Yeah, grocery margins are notoriously low, which Amazon must know from Whole Foods, it's hard to figure they could make a killing going head to head on top selling TJ's products. Especially since so many are refrigerated or frozen items. Now, I could give them a list of discontinued TJ's products that I'd be happy to order if Amazon decided to resurrect them! They certainly do sound pretty ruthless!
  5. blue_dolphin

    Breakfast 2024

    Thanks for bringing that recipe up, @NadyaDuke. Not sure how I haven't tried it yet as Eric's single-serving recipes usually suck me in!
  6. blue_dolphin

    Lunch 2024

    The Whole Turnip Pasta from Tenderheart. Half of the turnip greens are blitzed into a bright pistachio pesto and the other half are sautéed and tossed with the pasta along with the pan browned, then steamed turnip roots. At first bite, I thought this was just OK but it really grew on me and I'd absolutely make it again. As written, and to my taste, this needs a hit of acid to brighten and contrast with the sweetness of the cooked turnip and bitterness of the greens. I added a squeeze of fresh lemon juice to the pesto and a sprinkle of diced preserved lemon rind to the finished dish and was happy with that. I think crumbled feta would also work. The crunch from the roasted pistachios is key but another crunchy ingredient could fill in. I always use 2 oz of pasta/serving rather than the 4 oz in the recipe and thought this was good as a vegetarian main but one could easily add shrimp, chicken or salmon, either to the dish or alongside.
  7. blue_dolphin

    Breakfast 2024

    That looks excellent, @Neely, but I’ve got to ask. What is ❓
  8. blue_dolphin

    Lunch 2024

    My first experience with grits was on a family road trip somewhere in the southern US when I was a kid. The previous day, I'd ordered hush puppies and was rewarded, not with a shoe, but cute little deep fried balls of deliciousness. This emboldened me to try another unfamiliar corn product, grits. I was presented a little bowl of something that looked like cream of wheat with a big pat of margarine sitting on top but not melting at all. I didn't try them again until Vivian Howard and her Deep Run Roots convinced me to give them another try and I've been a fan ever since. If you decide to try them, see if you can get something stone ground. I order them from Marsh Hen Mill but I don't know if they ship to Canada. Anson Mills is another good brand. On to today's lunch, a shrimp roll with yuzu kosho mayo from The Global Pantry Cookbook, using the little Oregon bay shrimp I got in this week's fish share.
  9. What country are you in, @Yoda? You might search for "cake flour substitute in @Yoda's country" Google told me that in Italy: "For cookies, bars, cakes/cupcakes, biscuits, scones, or anything that needs a tender crumb, use Farina di grano tenero, 00" And in Germany: "Type 405 is finest ground flour you will find in Germany. It has the highest starch content which makes it ideal for the baking of cupcakes and cakes where you want a finer crumb" You might find something that will work for you.
  10. I only use fleur de sel for a finishing salt so I've never much worried about measuring it out but I would expect it to vary depending on the brand and style. Serious Eats includes a generic "fleur de sel" in this article that compares mass/volume measurements and shows fleur de sel comparable to Morton's kosher salt. I have Jacobsen's pure flake sea salt that came in at 10 g/Tablespoon and a gros sel de Guérande (coarse grey sea salt) that's 14 g/Tablespoon
  11. blue_dolphin

    Breakfast 2024

    Savory Corn-on-Corn Pancakes with Butter-Basted Eggs from The Global Pantry Cookbook I was curious to try these pancakes made with masa harina. I used the stuff from Masienda and they have a great corny flavor but are very light and fluffy as compared with a cornmeal cake that's usually heavier and sometimes a bit gritty. These would be great with either a sweet or savory topping. The corn topping has corn, scallions, jalapeño and red pepper, all sautéed in butter and seasoned with Tajín.
  12. blue_dolphin

    Breakfast 2024

    Yes, that’s the right kind. They’re quite tasty - crispy on the outside, tender on the inside. Mmmmm!
  13. blue_dolphin

    Breakfast 2024

    Ghee-Basted Hasseltots topped with sour cream and bacon from The Global Pantry Cookbook and scrambled eggs The little spuds are in the snacks and appetizer section of this cookbook but I figured they'd be fine for breakfast, too. It would be a little tedious do up a couple dozen of them but they are quite cute. Here's a couple out of the oven, without toppings: They get basted with ghee three times so they're quite buttery and tasty. Caviar and crème fraîche is one of the suggested topping combos and would be excellent washed down with some nice Champagne!
  14. Deleted my response as it was not specific to chile rellenos
  15. @rotuts pretty much captured it but if anyone wants to read the whole article, here's a gift link. I agree that most of these have been thoroughly debunked but they continue to be perpetuated in cookbooks, new and old. The pasta water tasting like the sea is especially odd as many people have never tasted the sea or have no memory of it to reference but almost every one knows how salty they like their soup.
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