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blue_dolphin

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Everything posted by blue_dolphin

  1. Cooking with Deep Run Roots by Vivian Howard

    More peach treats from Deep Run Roots - this one is the Country Ham-Wrapped and Roasted Peaches p 456. Peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of sweet & spicy pecans (the recipe calls for Viv's Addiction but I used my own pecans based on these Spicy Sweet Walnuts. Very decadent.
  2. I and others have already posted a number of dishes in the Deep Run Roots thread in the cookbook forum but I suppose we should follow convention and have a proper thread here in the cooking forum so here goes. Everyone cooking from this book is more than welcome to join in! Playing catch-up, in the other thread, I posted about cooking: Roasted and Fresh Tomato Pie Jalapeño Peach Chicken Pork and Red Curry-Braised Watermelon Elbow Lick Tomato Sandwich with smoked corn mayo as did @Steve Irby in this post Watermelon Rind Pickles Party Magnet Cheeseball The vanilla pecan butter from Breakfast in the Car The Kitchen Sink Mayo from the Fried Popcorn Oysters and Kitchen-Sink Mayo recipe Fried Chicken Livers with Balsamic-Marinated Figs Marinated turnips with orange and pumpkin seeds @gfweb posted about making Roasted Grapes, Brussels Sprouts and Sausage @Shelby posted about the Creamed Collards with Pickled Collard Stems, as did @Anna N in this post. @Okanagancook posted about the Gumbo Sauce with shrimp and grits @Anna N posted about the Every Day Cucumbers @Steve Irby posted about the Grits, Green and Pork Rinds If I missed any cooking efforts from that cookbook thread, it was unintentional. I aim to be inclusive!
  3. Cooking with Deep Run Roots by Vivian Howard

    Perfect Peaches with Almond Pesto from Deep Run Roots p 448 Vivian says, "Because these peaches have only a few nuts to hide behind, don't make this if you don't have fragrant, ripe, perfect peaches." Happily, it's perfect peach season around here so I figured I should try it. My almond pesto looks a bit darker and murkier than the version in the book but it still tastes delicious. In addition to the expected almonds, olive oil and Parmigiano-Reggiano, it's flavored with orange juice and zest, nutmeg, chili flakes, honey and lemon juice. I look forward to trying the leftovers with pasta. The recipe says to toss the peach wedges with amaretto. I forgot but went back and drizzled some over the peaches and it adds a nice touch, as do the fried sage leaves. Very nice with a glass of fino sherry.
  4. Lunch! What'd ya have? (2017)

    Host's note: this topic is broken into segments to improve server efficiency. The previous segment is here. This is the Baked Romanesco Broccoli With Mozzarella and Olives from the NY Times. @kayb recently posted her cauliflower adaptation over here on the dinner thread where she declared the recipe a keeper and I agree. I picked up a head of Romanesco broccoli at last week's farmers market for this purpose. I didn't add any additional salt but with the olives, anchovies, capers and pecorino Romano cheese, it was plenty salty enough to perk up a few slices of chicken breast. Edited to add that the other thing I did differently was to briefly microwave the broccoli (instead of blanching in salted water) then tossed it with the olive, anchovy, caper, red pepper, olive oil mixture instead of drizzling that over the top.
  5. Lunch! What'd ya have? (2017)

    Those slices look as though they came from some very big boys indeed!
  6. Breakfast! 2017 (Part 2)

    Smashed White Bean Toasts with Roasted Asparagus and Sumac from Melissa Clark's Dinner The beans are mashed with garlic, lemon juice & zest. The sumac was a nice touch.
  7. Listening to a recent Cooking Issues podcast, Dave Arnold mentioned they will be floating a Black Friday pre-order price of $699 for his 500 ml food centrifuge, named the Spinzall. They won't actually be manufacturing unless they hit a target # of pre-orders. If they do, he estimated a June 2017 delivery timeframe. He said that the centrifuge will work in Europe with an adapter. According to Eater, the MSRP will be $999. Pre-ordering will go live through Modernist Pantry on Friday. Until it does, you can see a rather obstructed view of the video on this splash page. Not really in my budget but it would be fun to play with.
  8. Cooking with Deep Run Roots by Vivian Howard

    I finally got around to trying the Cocktail Tomatoes with Brown Butter Scallops (p280) that @Shelby reported on here. I mentioned earlier that I made a half batch and used smallish (2-2.5" diameter) Celebrity tomatoes and I peeled them first. With all the ground spices in the mix, I thought the jar looked more like an aquarium sludge science experiment than anything edible: Looking directly down into the jar is a bit better but still,, I was a little scared of it and with Shelby's slightly less than enthusiastic review, I ended up leaving them to marinate for 2 weeks before I was brave enough to cook with them and make the scallop dish. Happily, I really enjoyed it. The tomatoes are sweet, spicy, garlicky and vinegary with the cumin and coriander flavors coming through clearly. The scallops get dusted with cayenne before being seared and are served over Vivian's foolproof grits which taste especially creamy as they are cooked in milk. I used stone ground white corn grits, hence the pale color. The creamy grits were the perfect balance to the vinegary tomatoes. I've got a ton more of these tomatoes so I'll have to work on some other applications. I know they're called for in the recipe for Winter Caviar so I'll try that one of these days. They're supposed to be good for at least 3 months in the fridge so I have some time!
  9. Cooking with Deep Run Roots by Vivian Howard

    Endive with Watermelon, Pine Nuts, Parmesan & Anchovy from Deep Run Roots p 92. The recipe title lists pretty much all the ingredients except for lemon juice, orange juice and zest and a bit of dill. This is quick and easy to throw together. I think this would have been better with a more flavorful watermelon. This one was beautifully red and crisp but not terribly flavorful. Still, there were plenty of flavors and textures in the mix with crisp and bitter endive leaves, salty and umami-filled Parmesan and anchovy, and sweet-tart citrus.
  10. Breakfast! 2017 (Part 2)

    Asparagus Polenta with Burrata from Melissa Clark's Dinner. Instant Pot polenta, CSO roasted asparagus, burrata with a sprinkle of pine nuts and drizzled olive oil and balsamic vinegar
  11. Salad 2016 –

    Burrata caprese with peaches, tomatoes and basil from Melissa Clark's Dinner. Beautifully ripe peaches and super flavorful red & yellow tomatoes from the farmers market make this a perfect August salad.
  12. Pimento Cheese

    I made my first batch of pimento cheese earlier this year, using the recipe from Vivian Howard's Deep Run Roots. The recipe (available online here as part of the extremely decadent Baked Pimento Cheese and Sausage) uses 2 sharp cheddar cheeses (10 oz each of sharp yellow cheddar and aged white cheddar) and no Velveeta or cream cheese. I used 18-month old sharp NY yellow cheddar and a 2-year old Canadian white cheddar. Not a lot of mayo either, just 1/4 cup for 20 ounces of grated cheddar. I really liked the sharp flavors. Gotta make it again! Edited to add: I absolutely loved the Pimento Cheese Grits & Salsa from Deep Run Roots (posted here) - gotta make that again, too!
  13. Dinner 2017 (Part 6)

    I'm embarrassed to post this right after @dcarch's stunning photos but here goes..... Sweet & Sour Tofu with Corn from Melissa Clark's Dinner. My jalapeños lost the capsaicin lottery so a couple of spoons of sambal oelek helped me out. I thought the combination of corn and tofu was curious and I'm still not sold on it.
  14. @ElsieD - If you want to try a small pilot batch of that mac & cheese, I remember that I had success making a 1/4 sized batch using the pot-in-pot method. I searched up my old post about it and saw that I noted that the mac wasn't quite done after 4 min so I gave it another 2 min at pressure. @Anna N also reported needing a little extra time in this post. I'd imagine that might depend on the type of pasta you use. Good luck!
  15. Member Agreement change: affiliate links

    I know there is a link in this thread that should work as you've described. It's more than a year old so maybe a manager can confirm that it's still working that way.
  16. Cooking with Deep Run Roots by Vivian Howard

    @MetsFan5, I agree with @Shelby that most of the recipes don't have a super high degree of difficulty. I recommend you peruse the chapters about in-season produce you especially like. i liked all the salads I've tried. The one with blueberries and cucumber was interesting, pretty and tasty. There are a number of multi-part recipes, so read them over carefully. For example, the scallops with cocktail tomatoes that Shelby recently made requires you to make the tomatoes at least a week ahead and also requires a batch of grits. Recipes for preserved items like those tomatoes often make far more than needed for a single recipe. You can easily make smaller batches if you want. i look forward to hearing about what you try!
  17. I've had good luck with this one. I use a really sharp aged cheddar, parm & a little gorgonzola. And, of course, the dreaded evap milk
  18. The disodium phosphate and carrageenan in evap milk help stabilize the sauce: http://www.seriouseats.com/recipes/2011/11/ideas-in-foods-macaroni-and-cheese.html You could probably take the modernist cuisine route and add your own stabilizers but without them, the sauce will probably separate.
  19. Slow Roasted Cherry Tomato Sauce

    I just put this half sheet pan into the oven and am looking forward to a few hours of delicious aromas ... No, I did NOT count all the tomatoes Edited to add the 'after' photo:
  20. Lunch! What'd ya have? (2017)

    Leftover Shakshuka with Golden Tomatoes & Goat Cheese from Melissa Clark's Dinner with some of the Nan-E-Barbari from Hot Bread Kitchen: I made the Shakshuka for breakfast yesterday and cooked the eggs in the mix of yellow peppers and tomatoes but wolfed down my portion before taking a photo to post. For today's lunch, I warmed up the leftover vegetables, added some sautéed yellow summer squash and orange cherry tomatoes and fried the egg.
  21. The Bread Topic (2016-)

    First attempt at Nan-E Barbari, which appears on the cover of Hot Bread Kitchen. Mine doesn't look as good! The dough was very wet and hard to handle. I added some additional flour but was reluctant to stray too far from the recipe for the first try. The book calls for 450 ml water/510g flour. There's an adaptation of the recipe on the KAF website that calls for 379 - 397 ml water for the same 510g flour so I will try that next. On the upside, the flour paste applied to the surface before baking resulted in a great crust. I used Everything Bagel topping instead of sesame and nigella seeds and was happy with the substitution.
  22. Eat Your Books is running a give-away for a mini-Instant Pot and an Instant Pot cookbook. Good for US and Canada. Enter at this link. I think winning that is the only chance that I'll get one of those little fellas. If I was going to buy a second IP -which I am not - I'd get a second 6 qt so all the liner, silicone rings and accessories would be interchangeable. But if I were to win that free one, I'd be very happy!
  23. The Bread Topic (2016-)

    Another focaccia from Ottolenghi. I used a rosemary-infused olive oil in the dough and for brushing over top along with kalamata olives, garlic, chopped rosemary and parsley. I'm bringing it to a gathering of friends and hope the rosemary won't be too much.
  24. I've had good success cooking pork shoulder in the IP for pulled pork. I use this method for Kalua Pig, 75 min high pressure, 15 min slow release. I skip the cabbage. Seasonings are just garlic and smoked salt. Sometimes a dash of Liquid Smoke in the water. I've tried methods that use additional seasonings added to the pork in the IP but I prefer to have a big batch of meat that I can add different sauces in before serving. Sometimes, I'll add some browning to a tray of sauced meat with a quick run under the broiler
  25. I usually use a Pyrex bowl but there are many options. Over on one of the IP Facebook groups, someone posted a link to this list of accessories that may be helpful. The Amazon links in that list are just straight links, not affiliate links.
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