blue_dolphin

Grains for Every Season: (not) Chanterelles and Wilted Kale Quiche in Whole Wheat Flaky Pastry Dough p 255 Never will I ever be able to afford a full pound of chanterelles to put in quiche so I used regular old creminis and seasoned them with TJ's Umami blend in lieu of salt. I don't have a 10-inch tart pan so used a 10-inch deep-dish pie pan, which the recipe specifically said not to use. I can see why as the filling was so deep that it took forever to set up, hence the top being more browned than the recipe intended. The pie crust was interesting. I have never blind baked a crust at such a low temp (325°F) or for such a long time (recipe says 30 min with weights + 20 empty, mine took an hour). I've got the other half of the dough in the freezer and may use my regular time and temp to see if this is necessary. It is indeed nice and flaky with the edges puffing up quite bit. I added an egg wash as I always do with a quiche as it helps prevent leaks and is easy to do since you're already beating up a bunch of eggs. I've noted enough changes that you can see I can't really rate the book recipe but I found the process interesting and the quiche was fine but not one of my best. A pound of chanterelles might take it over the top but that's not happening in my world!

Not at all new, but I just grated up a block of gruyère and some Parm with the Mouli Julienne that was one of my first kitchen purchases 40 years ago. Like this

My TJ's has always had the dry pasta shelves stocked rather than bare but the number of varieties has been way down. They just spread out what they’ve got! Haven’t seen spaghetti, linguine or fettuccine in quite a long time until my last visit when they had some multi-color spaghetti. Still no plain stuff.

Sally Schmidt passed away on March 5 at 90. Her cookbook (eG-friendly Amazon.com link) is due out on April 5. ‘All that mattered’: Farm-to-table pioneer, founder of The French Laundry in Yountville leaves culinary legacy

Two ZEF-tover breakfasts, made with leftovers from Saturday's take-out from ZEF BBQ. I ate all the crawfish from the Viet-Cajun boil right away, of course. Yesterday, I tossed the leftover sausage, potatoes and corn into this frittata with some onions, spinach and arugula. This morning, I heated one of the Portuguese sweet breads and enjoyed it along with the miso-honey butter and smoked pineapple jam that came along with it. The bread, on its own, was not my favorite but it was pretty stellar slathered with that butter and jam. Nice Cara Cara orange from the farmers market.

Yesterday's late lunch/early dinner. Take out treats from ZEF BBQ. Salad of compressed watermelon, smoked feta, arugula, basil, mint and a smoked balsamic vinaigrette. Viet-Cajun crawfish boiled with traditional southeast Asian aromatics, tossed with coconut curry & served with grilled corn, simmered potatoes, limes, homemade chili crisp. Their coconut curry is really good so I got an extra pint of that to make some other curry things. Plus a quart of pineapple kimchi and some Portuguese sweet rolls that came with a miso-honey butter and smoked pineapple jam.

That should work. I bought these frozen from their bake at home offerings. If you will bake rather than fry, to ensure a nice golden crust, I’d pre-toast the panko. Heidi beat me to finding a link!

It does if you put it in a pie!

They are tasty little guys. Their standard version is stuffed with picadillo (Cuban style ground beef with onion, bell pepper, olive, and Spanish seasonings). They are good, though I prefer that filling in a pastry rather than the potato balls. And around Thanksgiving, they make a turkey, mushroom and gravy filled potato ball which is kinda fun - just add a little cranberry sauce and you've got your whole dinner! @Kerala, that omelet looks fine to me but what really catches my eye is that tarted up toast on the side. Looks like a meal in itself! Today's breakfast was a bowl of sweet potato grits from Black Food. The recipe is available online here. I added some crumbled Gorgonzola and toasted walnuts. I wasn't sure I was going to like the sweetness of a sweet potato in the grits but it's quite good.

I went to TJ's this AM in search of @rotuts's Malbec. The guy who orders the wine said he has not seen it. Said it wasn’t uncommon that special wine buys are available in limited areas, especially now - easier to ship it all to one coast than spread it around.

I received Kenji's Wok book. Quite the tome, weighing in at 4 lbs 12 oz.

@rotuts, based on @kayb's comment, I picked up these at Aldi yesterday: And, to stay on-topic, I did indeed snack on a couple of them while eGulleting. They seemed to have a little less caramel & coconut than Samoas and the chocolate seemed sweeter and less chocolaty with an artificial vanilla smell but it's been years and years since I had the real thing so I might be completely wrong. Still, not a bad cookie to enjoy with a cuppa joe. $1.39 for this package of 18 cookies.

From the NYT: Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate, in which they say:

Yum! I swear by @tikidoc's Cream Scone recipe. I've made tons of variations and they have all been great.

Dorie Greenspan's new book, Baking with Dorie has a recipe for World Peace Cookies 2.0. As far as changes from the original, I love, love, love the addition of freeze-dried raspberries, like the rye flour and dislike the cacao nibs. I kept thinking I got some walnut shells in there by mistake!

Yes, NY State's archaic liquor laws restrict wine sales to liquor stores. And an individual or company can’t hold more than one liquor license in the state so that keeps out the big chains. There's only one Total Wine in the state, though a brother and daughter have applied for licenses, thus far unsuccessfully. TJ's set up a separate Trader Joe's Wines at a Manhattan location but that's the one and only for now.

I have All-Clad 1, 2 and 3-quart sauciers and like them a lot. Closer to your 4-qt size, I have the 12-inch chef's pan. I like the shape of that one but it's 5lbs empty and gets kind of heavy for me to try to toss stuff around. I bought them all via the factory seconds sales that http://www.homeandcook.com has every couple of months which knocks quite a bit off the prices. For example, that chef's pan lists at a ridiculous $395.00. I paid $139.00. Might be worth signing up for their email so you can see if they have what you're interested in when their next sale rolls around.

I only checked that pages 1, 2 and 3 appear sequentially but don't recall any issues when I read it. My copy is a 2nd printing.

Seafood potato balls from Porto's Bakery. These are a seasonal item available during Lent. I had some leftover tomato & red bell pepper sauce from the Jollof rice & beans I made the other day. It has ginger in it which I didn't really want on pizza but I figured it would be good with these. I added a spoonful of sambal oelek and a squeeze of lime to tart it up a bit.

I'm obviously not the person you asked but I think you will be very happy with the Encore for pour-over coffee. After using whirly blade grinders for many years, I bought a Baratza Virtuoso, which is pretty much the same thing. I was amazed at the improvement the burr grinder made. I've had it for about 6 years and am still happy with it. I do open it up from time to time and use a brush to clean it out. As @rotuts mentioned, it is important to do that to clean it to avoid off-flavors from stale coffee. I also made a similar switch from a drip machine to an Aeropress so I just make a cup at a time.

Egg salad on toasted rosemary baguette slices

T&T = Tequila & Tonic???? Can you describe Creme Leoncello? Is is something like this?

The Kindle version of Olia Hercules' book, Mamushka: Recipes from Ukraine and Eastern Europe (eG-friendly Amazon.com link) is currently $2.99 on Amazon in the US. Sadly, not in Canada. I actually wanted to purchase a hard copy from a local bookshop in order to support the author, but everyone is sold out. The Kindle version of Evan Funke's American Sfoglino: A Master Class in Handmade Pasta (eG-friendly Amazon.com link) is also $2.99 in the US and in Canada. I have the hard copy of this book. The guy is dogmatic about making the pasta by hand with specific ingredients but the recipes I've tried really show off the pasta to its best. The Kindle version of Crescent Dragonwagon's classic bean cookbook Bean by Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! (eG-friendly Amazon.com link) is $1.99 on Amazon in the US and in Canada The Kindle version of @rancho_gordo's Heirloom Beans: Recipes from Rancho Gordo (eG-friendly Amazon.com link) is $2.99 in the US and in Canada. Some favorite recipes that I make over and over in this one. The Kindle version of We Are La Cocina: Recipes in Pursuit of the American Dream (eG-friendly Amazon.com link) is $2.99 on Amazon in the US and Canada

Jollof rice with beans based on a recipe from JJ Johnson that appears in Black Food

Egg scrambled with sautéed onion & red bell pepper, oven roasted cherry tomatoes and a Porto's cheese & spicy pepper potato ball.