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blue_dolphin

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  1. blue_dolphin

    Breakfast 2020!

    Another bean-y breakfast Marcella beans sautéd with onion and diced chorizo, topped with a poached egg. Steamed broccoli, fresh tomato and pita on the side.
  2. Nopalito has a recipe for yogurt-based crema that's become my go-to since I usually have yogurt on hand. Start with: 1 cup whole-milk Greek yogurt 3 teaspoons lime juice 1/2 teaspoon kosher salt adjust lime and salt to taste
  3. blue_dolphin

    Breakfast 2020!

    Frizzled Chickpeas and Onions with Feta and Oregano from Alison Roman's Nothing Fancy. Recipe available online here. Sautéed baby kale, tomatoes, yogurt and pita on the side.
  4. blue_dolphin

    Salad 2016 –

    Brussels Sprouts Salad With Mustard and Toasted Almonds from Shaya. Recipe available online here. At first bite, I thought this was too mustard-y but the combination of textures and flavors kind of grew on me.
  5. Where I grew up, in the north east corner of NY state, such a dog is called a michigan. Ideally, the dogs should be the red Glazier frankfurters made with pork and beef and a snappy natural casing. You order your michigan "with," "without," or "with buried," all referring to the fresh chopped onion. In the last option, the onions are buried under dog and sauce. Mustard is applied in a single line. I've never heard of any other condiments being used. I don't know what would happen if you asked for ketchup or relish. It certainly doesn't seem right.
  6. blue_dolphin

    Breakfast 2020!

    Eggs with Bell Peppers & 'Nduja from Diana Henry's Simple I deviated slightly from the recipe where Diana calls for pre-cooked potatoes to be crisped in olive oil and I made the Schmaltzy Potatoes from Shaya instead. Since the potatoes are seasoned with the Herb Salt from that book, I used it to season the peppers and the egg. In honor of the potatoes, I fried the egg in schmaltz, too. Dang, those potatoes are so good, I would have been happy with just a plate of them.
  7. I took a ciabatta class last week at a local bakery and baked my first attempt today. I made one loaf and half a dozen small rolls. It clearly needs work but at least it's a start. The class was not hands-on but we were offered wine and snacks and sent away with a recipe, a loaf of ciabatta from the bakery and 2 bags of pre-weighed ingredients: a small one for the poolish and a larger one for the dough. I thought that was a good way to nudge everyone into actually baking. The class: Snacks: That's me in the blue shirt, apparently giving our instructor one of my classic blue_dolphin side-eye looks 🤣
  8. blue_dolphin

    Breakfast 2020!

    Honestly, of the citrus I bought at the this week's farmers market, the blood oranges are the least flavorful but they are so dramatic that I couldn't resist getting a few. In general, I find them a bit less sweet than navels with more of a floral/berry fragrance and a tiny bit more bitterness but it does depend on the variety. The blood oranges I was getting for the last few weeks were smaller and sweeter. The grower has moved on to harvesting a different variety that seem bigger and blander but also deeper in color. I also got some amazing tangerines and some cara cara or red navel oranges and both of them are great!
  9. My Total Wine has been out of the Clear Creek pear for quite a while. Also the Grappa. They still have Clear Creek cherry brandy and raspberry liqueur in stock. The German pear brandy I got worked just fine in the Réveillon. I batched the recipe for a party over the holidays and it was a big hit.
  10. blue_dolphin

    Breakfast 2020!

    Menemen from Diana Henry's Simple and pita from Shaya
  11. Yes, I do need to keep an eye on them and I was challenged yesterday because the light bulb inside the oven burnt out so I was peering into the window and really couldn't see the char until it was too late, like that one in the front. New bulbs should be arriving tomorrow. I'd bet that a quick pass in the flame would be nice.
  12. I put the baking steel on a shelf that's a bit above mid-way in the oven, pre-heat to 500°F, then switch to broil when I start to bake them. I quickly pull out the shelf, slap the dough on the steel and shut the door. As they poof up, they get close enough to the broiler that they start to char. Edited to add that the Shaya cookbook says to put the steel (baking stone, cast-iron skillet) mid-way in the oven. I get better results with it a little higher. Probably depends on the oven.
  13. blue_dolphin

    Breakfast 2020!

    I was going to make this yesterday for lunch/dinner but got lazy Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt from Alison Roman's Dining In. Pita from Shaya.
  14. A small pile o'pita Recipe from Shaya with the addition of 50% stone ground, whole grain Sonora/Red Fife. I make them smaller (~75g dough/pita) than the recipe specifies so I get a dozen from one recipe.
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