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blue_dolphin

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Everything posted by blue_dolphin

  1. The Gourmandaise School in Santa Monica regularly offers a "Bread Camp" at this time of year and are now going to do it via Instagram with daily lessons from March 30-Apr5 and live Q&A on Tues, Thurs, & Fri @ 11AM PDT (see here for more info.) Edited to add that the daily lessons are being loaded to their IGTV channel around 3 PM PDT, but are not live and can be watched at any time, in any order. The Q&A sessions are live. They said they would try to save them in a way they can be re-watched later. Might be a good learning opportunity, even if flour and yeast are hard to come by right now. Apricot Lane Farms, the farm in the documentary, "The Biggest Little Farm," now available on Netflix, had to cancel all their school group tours and are doing an Instagram Live "Fridays on the Farm," geared to kids but good for all and available to watch after the fact via IGTV. The first episode was a little bumpy but they seem to be getting it down. They did at least one live IG cooking session but don't seem to be saving those so I would not post about that aspect. Samin Nosrat, author of Salt Fat Acid Heat, has started a podcast with Hrishikesh Hirway, available through the usual podcast carriers called, "Home Cooking." The first episode was very easy listening, if not a real learning experience, but I do enjoy her upbeat personality.
  2. I've been impressed recently as I watch people creating other ways to share their love of food and cooking in these days when in-person activities are curtailed or prohibited entirely so I'm starting this thread to call out and discuss some of the new options for online learning and social interactions. I'd love to see what others have found. David Lebovitz had to cancel his book tour for his new book, Drinking French, and has been doing delightful Instagram Live "Happy Hour" posts. They are live from Paris at 6 PM. Since that's 9 AM here, it's a bit early for even me to think of cocktails but he has them up on his regular feed so they can be enjoyed later - I've been "saving" them for a nightcap! I think this is the first one and if you click on that "View Channel" button, you can see the rest. Today is going to be a Chocolate Frappé.
  3. Indeed. I'm down to my last few lids (plenty of bands) and have been watching the prices go up and availability disappear over the last few weeks. Like TP, I was sure it was just a blip that I should wait out but it seems to be continuing. There are a few frozen veg I keep handy - spinach, artichoke hearts, edamame, shelled fava beans,, TJ's fire roasted corn and sometimes a bag of peas for cold compresses. Maybe a few others from time to time. Mainly, I'm sticking to fresh and trying to support my local farmers and the markets they sell at. I realize that's not an option for those in the colder climes where there's not much local produce now.
  4. I'd consider turnip greens or radish tops as both have a little bite. Collards or lacinato kale don't have the bite but have similar texture and should work.
  5. Indeed. A couple of weeks ago, prior to all our current distancing stuff, a neighbor on my Nextdoor site posted that he had wrapped up his season for spiny lobsters early and offered a very low price on his last catch to folks who were willing to pick up from his garage because there was no market for them. I understand that a lot of the other fisherman also stopped, preferring to let the creatures grow for another year rather than harvesting something they would have to sell at a loss.
  6. blue_dolphin

    Lunch 2020

    Taking inspiration from @Anna N's recent leftover pizza oeuvre, may I present a sliver of yesterday's Fava, Ricotta and Lemon Pizza? Note the wrinkled fingertips from constant handwashing!
  7. Ditto that. 99 Ranch has them in their advert for this weekend @ $7.99/lb. Very sad for the fishing industry since their shipments to Asia diminished to almost nothing some time ago and now restaurant sales are pretty much zero as well.
  8. It aired last night on my local PBS station. I don't have a way to access their live content (no cable, no over the air reception) but was able to watch it this AM via the PBS app on my Apple TV and I assume that would work on phones and tablets as well. Looks like the full episode is also available at this link.
  9. Not my own invention, but last night, I made the Fava, Ricotta and Lemon Pizza from Joe Yonan's Cool Beans cookbook. The dough - I bought one of the refrigerated dough balls from TJ's for the first time - gets topped with dollops of a fava/toasted pistachio/mint pesto, ricotta, lemon slices and favas. More mint goes on after baking. This was good, but not great. That pesto was absolutely tongue-tingling delicious right out of the blender but muted after baking with the ricotta and everything else. I think these ingredients would shine more brightly on crostini or even pasta and I'd likely replace the lemon slices with slivers of preserved lemon.
  10. blue_dolphin

    Breakfast 2020!

    This morning, I mixed up a half-batch of @tikidoc's Cream Scones with the candied grapefruit peel I made last week and fresh rosemary from my driveway. I baked 2 and ate them both. They are small 🙃. It's a good thing that I didn't bake more of them as I could easily eat one more. The rest are going in the freezer for future treats.
  11. I agree that @TicTac's freezer contents are enviable. For some reason, I'm more entranced by this one 🙃:
  12. About the easiest pasta sauce I know, Kale Sauce from Six Seasons served over fresh creste de gallo pasta from Roan Mills, a local grower/miller/baker/pasta maker. I added sugar snap peas, red bell pepper and a sprinkle of pine nuts, the last inspired by @Smithy who mentioned wanting a pine nuts to add to her pasta dish. I buy flour and bread regularly from Roan Mills but hadn't tried their pasta. They were recently shut out of some of the farmers markets that make up a lot of their business when the markets closed because of crowd control issues or in the case of the Santa Monica markets (very big for them), limited vendors to farmers only and suspended sales of prepared foods. This seemed a bit unfair in this case since Roan Mills actually grow the grains, then mill them and use them in their baked goods so they ARE farmers. Anyway, I wanted to support them and the pasta was very good. It also sounds like they are working with the Santa Monica people to find a solution which seemed to involve packaging their breads in plastic, of all things. Strange times!
  13. blue_dolphin

    Breakfast 2020!

    Dug out some of the fruited bread I made for Xmas gifts out of the freezer on Saturday: That looks so good! When I was a kid, my dad often had to drive up to Montreal for work meetings and always stopped off at a bakery and brought back good bread. One of my favorites was very similar to yours and I absolutely loved to have it toasted for breakfast. Yum! Bocadillo de Despaña El Quixote or Sandwich of Dried Pork Loin, Manchego Cheese and Quince Paste from José Andrés' Made in Spain I never thought to put membrillo on a sandwich but I'll do it again.
  14. blue_dolphin

    Dinner 2020

    I say any meal, anytime. Especially during a pandemic. And with that, I'm sharing 3 desserts that I enjoyed at the time when many would eat an evening meal. In each case, this WAS my evening meal. Apples in La Rioja wine from José Andrés' book, Made in Spain. The first time I made this, I just spooned the apples over the ice cream in a little bowl. Apple balls are made with a melon baller and poached in Rioja wine and brandy with sugar, cinnamon stick, bay leaf, rosemary and thyme. This was very good. I'm pretty sure apple would not be anyone's first guess as to what these fruits are. Then I decided I needed more entertainment so when I had the leftovers, I tarted everything up and put them in a fancy glass with the specified mint leaf garnish and some salvia lemonii flowers from my garden. Spherification of yogurt with clementines also from Made in Spain. Never was a spherification enthusiast way back when all the cool kids were doing it, but what the heck, it was fun to play around and make the yogurt balls. The clementine segments get bath of sweet muscat wine, orange zest and honey before getting spooned over the yogurt balls. Conveniently, my citrus trees are blooming so I had flowers to garnish. Next is a mash-up of the first recipe and one for Poached Asian Pears with Black Peppercorns from Everyday Korean in which the pears are poached with ginger, black peppercorns and a little honey. The header notes say that recipe is known to soothe sore throats so I thought it was appropriate to pandemic times. In addition to the ginger, peppercorns and honey, I added sweet muscat wine, pear eau de vie and a little lemon zest to the pear poaching liquid. I debated adding rosemary but I decided to skip it. This was also very good, although the pears weren't transformed in appearance like the apples in the first recipe. Jasmine on the plate. Blooming rather late this year.
  15. blue_dolphin

    Breakfast 2020!

    Scrambled eggs, one of the cheese and spicy pepper potato balls that I ordered from Porto's, a Cuban bakery in LA and a glass of fresh squeezed OJ.
  16. I agree that @Smithy's cauliflower looks perfect to me, too. I always start nibbling on those smallest brown bits and pretty soon, I've nibbled away half the pan! My order from Porto's arrived yesterday as expected. Everything nicely packed with ample dry ice in the box. Four dozen little treats for me! There was a separate packet of parchment paper to line baking sheets and instruction cards for each. I transferred them to ziplocks to take up less freezer room Having a Dulce de Leche Besito right now with a cup of coffee. It's a not too sweet shortbread type kiss filled with dulce de leche. This could be a very dangerous habit!
  17. This week's episode of Evan Kleiman's Good Food podcast is very appropriate to this topic. Interviews with Steve Sando of Rancho Gordo, Carla Lalli Music, a segment with Chef Gino about cooking with kids and some words of wisdom from Evan that I appreciated like, "I'm so grateful I know how to cook," and "Don't call them leftovers, think of them as mis en place for your next meal." https://kcrw.co/2Qx71cI
  18. The Celery Salad With Dates, Almonds and Parmigiano from Six Seasons is very good, as are all the celery recipes in that book. Every time I get a big head of celery, I think about trying this celery marmalade. I am very curious to see what it would taste like but apparently not curious enough to have actually made it 🙃. Perhaps now is the time.
  19. blue_dolphin

    Lunch 2020

    A basic, boring egg salad on toast with carrot sticks.
  20. I ventured out for a few essentials
  21. blue_dolphin

    Breakfast 2020!

    I don't usually post leftovers but what the heck. I reheated a slice of the Asparagus, Goat Cheese and Tarragon Tart that I made for yesterday's lunch. Decorated with smoked salmon rosebuds and a squeeze of lemon.
  22. I'll have to keep that cocktail idea in mind. I saved the syrup thinking of using it in some hot toddies....you know....for medicinal purposes 🙃 I get a little tongue tingle from these but not really numbness but I've only had a few nibbles so far.
  23. The other day, I made a batch of the pink grapefruit marmalade from David Lebovitz's blog. I used the extra rinds to make a batch of the candied grapefruit peel that he also featured recently. I'm very happy with both. Perfect balance of sweet, bitter and citrusy flavors. I'd considered adding rosemary to the marmalade but followed David's recommendation to make it as is and am glad that I did. I'm going to try his slightly different recipe for candied orange peel from his book, Ready for Dessert (recipe online here) in the next few days and then use both peels to make the Pane del Pescatore from the Il Forniao Baking Book (recipe online here.) The recipe calls for candied lemon and orange peels but I figured I can sub grapefruit for the lemon. Those sweet, crumbly breads were one of my favorite treats to pick up from Il Fornaio in my old neighborhood. Hope I can recreate them. I was surprised at the bright orange color of the marmalade, seen here on my breakfast photo from yesterday where you can see the orange compared with the light pink of the fresh fruit: The peels looked fairly orange when they came out of the syrup: but the sugar coating mutes that somewhat:
  24. I went to the local farmers market today. It was busier than usual. Normal but not normal. Lots of signs warning everyone to maintain social distancing, no touching anything unless you buy it, no sampling or tasting. Some prepared food vendors were still there, like the tamale people but no picnic tables to eat at. All the egg vendors had lines at their booths. Long lines of people standing far apart. Lots of people seemed on edge. Quite a few wearing masks, many of them incorrectly. The market staff were walking around policing all the regulations. They want to keep the markets open but are afraid that they'll be shut down if people aren't complying. I hope they'll be able to continue. I rarely purchase any prepared frozen foods, but I decided to order a few bake-at-home items from Porto's, a family owned bakery and restaurant in the LA area. Supporting a local business and giving myself some options when I've been too preoccupied to cook. I ordered meat pie, cheese & spicy pepper potato balls and the seafood potato balls they make during Lent. With a salad or a little soup, a couple of them can be a meal. I love their dulce de leche kisses and if these are anywhere near as good as the ones from the bakery, they'll be a treat. I like the guava pastries, too, but don't need to be having a dozen of them around.
  25. blue_dolphin

    Lunch 2020

    Asparagus, Goat Cheese and Tarragon Tart from Melissa Clark's new book, Dinner in French with asparagus from today's farmers market. This was very nice and the raw asparagus roasted nicely while this was baking but I don’t think I’d make it again as written. Might consider doing it as individual pastries. My brain just wasn’t in the mood for arithmetic this afternoon so I made the whole thing.
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