blue_dolphin

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Everything posted by blue_dolphin

  1. 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.
  2. Food52 put up a group of London articles this week, Food52 Travel Guide, including one on the Borough Market that @Chris Hennes mentioned above. No specific "cheap eats" section but there are also 2 interactive maps of the city that may be useful if you're looking for something in a specific area. One map includes all the places mentioned in the group of London articles and the other one has recommendations from the Food52 community.
  3. I have Stachys byzantina (aka lamb's ear) growing in my garden and I've never thought to eat it either. Now the Micromeria fruticose and Mentha longifolia mentioned earlier in the thread sound like they could be pleasant herbs to cook with.
  4. Dinner 2017 (Part 4)

    Kind of a repeat of the Cod with a crab & herb crust I made recently from Diana Henry's Simple. I had some cod that I'd targeted for another dish but wasn't in the mood for that so I mixed up a bit more of the crab-bread crumb topping and cooked up the orzo with lemon & parsley, also from Simple. I roasted some broccolini in the same pan as the fish and dinner was served.
  5. Nice excerpt from the book in the New York Times. It's on salt: The Single Most Important Ingredient
  6. Nice to read more good things about Salt, Fat, Acid, Heat, as mentioned by @Anna N over here in this thread. I have or have read most of the other mentioned books and I agree none are perfectly suited to be the single key resource to truly teach a novice cook. My copy of Salt, Fat, Acid, Heat should arrive today and I'm looking forward to diving in.
  7. Best crispy batter for shallow-fried fish

    I am no expert, especially concerning fried things but not long ago, I tried a recipe for Rice-Crusted Catfish from Vivian Howard's Deep Run Roots. It uses long-grain rice ground in a spice mill or blender plus cornmeal, salt, cayenne and paprika as the breading. The fish gets soaked in buttermilk before dredging in the breading and then refrigerated for an hour before frying. In the header notes she describes it as a "shatteringly crisp exterior without the clunky cake-y feeling of a traditional breading," and that's the result I got. If you don't have the book, you can find the recipe on Google books by googling Rice-Crusted Catfish Vivian Howard
  8. I prefer a fork: 1. Place pie in the middle of the table 2. Give everyone a fork (or spoon for @liuzhou) 3. Eat pie!
  9. Breakfast! 2017 (Part 2)

    A HOT coffee eggnog......it's the hot temperature of the coffee and visions of scrambling that I'm not loving.
  10. Breakfast! 2017 (Part 2)

    I've done my own breakfast smoothie time and I doubt my concoctions would sound remotely appealing to anyone else! I'm very relieved that there are no post-hatch chicken parts involved in the chicken latte I applaud you for finding a quick and nutritious breakfast that you enjoy but there is nothing in the remainder of the description that appeals to me. Aside from the fresh hot coffee, which I will take on the side. Black, please.
  11. Dinner 2017 (Part 4)

    A dinner from Diana Henry's Simple. Cod with a crab & herb crust, roast potatoes with chili, mint & preserved lemon, and broccoli with harissa & cilantro gremolata. Loved the fish and the crème fraîche watercress sauce with shallot and capers. Love the potatoes. The broccoli with harissa isn't a good pairing with this - plain broccoli, asparagus or sugar snap peas would be better. However, I made the harissa dish this AM with roasted broccolini and wanted to compare with steamed while I still had the harissa butter and gremolata. I much prefer the roasted broccolini over steamed in this dish.
  12. Breakfast! 2017 (Part 2)

    I was curious to try the broccoli with harissa & cilantro gremolata from Diana Henry's Simple and also on a mission to clean out the fridge, leading me to assemble a rather massive breakfast. I used roasted broccolini and the spears cooked up more quickly than I expected but I liked the crispy bits with this dish. I thought some eggs would be good, then from the fridge, I reheated leftover potatoes from the huevos rotos (also from Simple) and some leftover black beans. No need for lunch today!
  13. Farmers Markets 2017

    My haul from today's downtown Ventura Farmers Market. Not my closest market, but I was lured by the promise of cherries from Murray Farms up in Bakersfield. They were expensive but are packed with flavor. From top left: eggs, carrots, radishes, basil, strawberries (Seascapes from Harry's Berries), tomatoes, 1 Japanese and 3 Persian cucumbers, pea shoots and dill. Edited to add a link to this nice article about Harry's Berries from last week's NY Times: Red, Ripe and Renegade: Berries That Break All the Rules
  14. Lunch! What'd ya have? (2017)

    Carrot hummus, roast tomatoes & harissa yogurt from Diana Henry's Simple, on toasted ciabatta I added garlic and salt to the hummus and only a couple of tablespoons of the recipe's specified 1 cup of extra virgin olive oil. The tomatoes roasted with olive oil, balsamic vinegar and harissa are really good.
  15. Breakfast! 2017 (Part 2)

    I hope you will like it and will look forward to your thoughts. When I first skimmed through, it didn't engage me at all. Seemed like recipes for a lot of stuff I throw together without using a recipe at all. What's the point in that? I must have been in some sort of mood. But as I've been cooking from the book, I've found it quite nice to have recipes that come together very easily and still have interesting flavors. There are only a couple of things that I really wouldn't make again and even there, they were OK dishes, just not my thing.
  16. Breakfast! 2017 (Part 2)

    I rarely have watercress and purchased it specifically for a few recipes in this book. I think this one would be very good substituting parsley, cilantro (are you a hater?), arugula or a mix of other herbs, like parsley and basil, cilantro and chive.... I thought the roasted tomatoes in the book (with olive oil, balsamic vinegar and a sprinkle of sugar) were almost too intense with the more delicate flavors of the watercress and eggs. It's a great way to punch up the flavor of out of season tomatoes but if I have really good ripe specimens, I will skip the vinegar and sugar. I agree with you on @ChocoMom's chicken latte. It was giving me flashbacks to the SNL bass-o-matic skit
  17. Breakfast! 2017 (Part 2)

    Warm eggs, roast tomatoes & watercress cream from Diana Henry's Simple. Eggs were 6.5 minutes instead of 7 because....runny yolks
  18. I've cooked other TJ's mixes in the IP but not this particular one. I recall a rough guideline to start with some fraction of the label's recommended stovetop cooking time but I can't seem to find it so I am no help!
  19. Dinner 2017 (Part 4)

    Linguine all'amalfitana from Diana Henry's Simple. Really quick and flavorful pasta dish from pantry ingredients: olive oil, garlic, red pepper flakes, walnuts and anchovy. I thought 8 anchovy filets for 2 servings would be overpowering but not at all. A keeper!
  20. Breakfast! 2017 (Part 2)

    Some curious-looking breakfast toasties assembled from leftovers. I sliced a leftover spicy sausage and layered it onto grainy mustard smeared toast, roughly chopped the apples, onions and raisins that had been roasted with the sausage, then added the small bit of hard cider rarebit sauce leftover from last night and under the broiler for a bit.
  21. Dinner 2017 (Part 4)

    I recall that the header notes on this one said that the flavor combination was unusual but addictive. I'm glad I tried it but it didn't have enough textural contrast and I have yet to acquire a taste for dates in my eggs. A quick supper tonight - hard cider rarebit from Diana Henry's Simple. Recipe online here. There's a layer of sautéed apples under the cheese sauce. Not my first choice of a rarebit recipe but it went nicely with a glass of the hard cider.
  22. That was my thought as well! Edited to add: That or @Anna N is extremely well prepared and brought her own tiffin to the restaurant!
  23. Anova bluetooth version

    I only have the Bluetooth version but I have no problem setting the temp with the wheel. How does it incite hatred? This is true. I know I can use the app to set times. I tried it and it works but I've not had reason to actually need this function and am curious if this is important for most users. More often, I've been happy that my food was held at a safe temp for an extra hour or so when something came up and I wasn't able to pull and chill cooked items on schedule. I would be quite peeved if I were required to set start and end points but this is not the case.
  24. petite fours pricing ?

    I happened to be looking at the Valerie Confections website the other day and noted petit fours priced at $50/box of 12. It's LA.
  25. Dinner 2017 (Part 4)

    The book is quite good. If you have an opportunity to check out the book from the library, you might find you like it. If you google the recipe name and Diana Henry, you can find the recipe in the Google books preview. But it's easy enough to just riff off a favorite carbonara recipe - just sauté some sliced onions and the zucchini until it's all golden, add some sliced garlic towards the end of cooking and use that mixture instead of the delicious pig parts that usually belong there