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Everything posted by blue_dolphin
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That sounds very interesting, @lindag! I love the combination of sausage, potato and kale but usually make it in a clear broth soup (less potato than this recipe and with dried beans) rather than including any milk so this is a very different spin on it. Do report back back after you make it.
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So, here we have um, grilled chocolate and chile sandwiches. Really. I got the idea from a Food52 piece on repurposing leftover Valentine's chocolate. My leftovers were even older - a Valrhona advent calendar that I received but forgot about a few days into the season and apparently left where it got hit with a spot of afternoon sun . I added a smear of the sweet-sour chipotle salsa negra from More Mexican Everyday to one sandwich and some red pepper and ancho chile jam to the other. Cara cara orange to go with. We went from this: To this: I'd say that's a good use of leftovers!
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That looks just beautiful! Do you follow the tradition of tossing it up in the air?
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Egg Poached with Ancho Chile, Kale, Potatoes and Fresh Cheese from More Mexican Everyday. The potatoes and kale are nicely flavored from cooking in the the mix of red chile adobo sauce (one of "Four Secret Weapons" Bayless recommends keeping on hand) and chicken broth. Not sure it did a whole heck of a lot for the egg other than turning the white brown but it was fun to try a little something different and the flavors are quite rich for something that comes together so quickly. Not the best looking picture here. I cut the recipe down by 1/4 to make a single serving so I could cook and eat from the same dish, which ends up looking very messy in the picture and while I tried to angle the dish in the sunlight, it's still hard to see the potatoes and kale in the dark sauce. Edited to add that the recipe calls for bacon and I omitted it.
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Looks like Pouteria sapota or mamey sapote.
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Thanks from me, too, for the farm photos. For years, my commute to work took me past farms on the Oxnard plain. I did stop from time to time to see what was growing and to watch the various harvest processes. So interesting! And every single day, I thanked my lucky stars that I was driving to a different sort of job, one that didn't require me to spend the day stooped over those long rows of plants like the hardworking farmworkers who help feed us.
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A small disappointment. A while back, I made this Lemon, Artichoke and Shrimp Risotto in the IP and it came out perfectly. I decided to try it again, but scaling the recipe down by half. The flavors were still good but it really should have had more liquid. Last time, after releasing the pressure, there was still some liquid remaining to be absorbed, as the recipe said. This time, it was not the case. I didn't have more stock handy and I was hungry so I served it as is - lovely sweet shrimp, bright lemon zest, creamy rice but as you can see in the photo, too thick for a proper risotto: I was disappointed as my previous experiments cooking various amounts of rice with a constant rice:water ratio yielded good results. However, when cooking the smaller volumes of rice, I used the pot-in-pot method and put the rice and water into a smaller dish inside the IP. Since I needed to use the sauté function for a risotto, I couldn't do that so maybe the larger surface area:volume ratio had an effect. Or maybe I just screwed up in measuring something!
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Part of the reason I like Trader Joe's is that it's so convenient for me. I think there are 5 or 6 stores in a 10 mile radius from my house. I can't imagine driving hours to partake of the TJ Kool-Aid. Though I confess there was that one time I took the ferry across the lake from northern NY to shop at the one in Burlington VT Today's addition to the thread is my second breakfast. Three of those little mini churros with the paper on the patio: They come in a zip-top bag so you can remove however many you want. It says there are about 40 in a bag and 240 calories for a serving of 10 so those 3 on my plate would be less than 75 calories. $3.99 for the bag. Nice little treat. Since I didn't preheat the Cuisi oven, I left them in for a couple of extra minutes so they may be a bit too brown. I'll watch them more closely next time. The packet of cinnamon-sugar to sprinkle on after baking looked like mostly sugar so I used my own. Would be great with some toast dope and some Mexican hot chocolate!
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@liamsaunt, I'd happily watch a Batman movie if I got to share those pizzas!
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Wow, what fabulous popsicles and creative flavor combinations, @rarerollingobject! You've given me some great ideas to save for the summer. Love the idea of using kiwi - so pretty! I made some lime-ginger marmalade that I should try turning into a pop like your yuzu version. And the key lime pops are my favorite - I usually use graham crackers but the gingersnaps are a great idea. Thanks for sharing!
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Unfortunately, I'm fresh out of uni and, wouldn't you know it, I gave up guanciale for Lent! Otherwise, I'm sure I be having RRO's amazing breakfast ! But fortunately, I have some nice eggs from this week's farmer's market. Poached egg on toasted sourdough with green chile adobo: `
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I want to nibble on those little pointy bits. Would anyone notice if I broke off a few? Or maybe all of them?
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Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)
blue_dolphin replied to a topic in Pastry & Baking
Very interesting to serve the sweet kugel with tart pickles. Brings to mind childhood memories of sugar on snow (maple syrup, boiled so it will form taffy-like threads when swirled on the snow), always served with super tart pickles! -
Thanks for sharing this, @JTravel. I've always longed for the sort of travel that would let me settle into a neighborhood and become a "regular" at favorite coffee places or food shops. Maybe someday.....but in the meantime, I appreciate the opportunity to live vicariously - thank you!
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Thanks for the tip on Gastropod, @btbyrd, I'm enjoying it. I've also been enjoying Ed Levine's Serious Eats podcast, "Special Sauce." So far, he's interviewing one guest per segment and seems to do a good job of letting them talk.
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I had some of the lime ice pop mix left over from those cherry lime pops so I added a little tequila and Cointreau and made some margarita pops. I added a few slivers of candied lime peel to each one. No salt but maybe I'll try a sprinkle or dip into sea salt flakes to see how it tastes.
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Lucky Peach Presents 101 Easy Asian Recipes
blue_dolphin replied to a topic in Cookbooks & References
I was delighted today to learn that this cookbook should be on its way to me as a premium for a public radio station donation. This post on the station's food program blog includes a photo and list of the "Lucky Peach beginner Asian pantry staples" in case anyone wants to assess what's needed. I have most everything already, except for the peanuts, how funny is that - probably the most accessible one! -
Yard Sale, Thrift Store, Junk Heap Shopping (Part 2)
blue_dolphin replied to a topic in Kitchen Consumer
I have a Revere set that sounds similar to yours, @Smithy: 3-qt pot, double-boiler insert, steamer insert and lid. First pan I ever bought. Pictured over here. My steamer insert has short handles on either side rather than a long one like @Porthos scored. -
Thank you for the clear description, @shain. I've only accidentally and partially toasted spaghetti when using a too small pan and the the ends got singed before it softened enough to sink into the water ! It sounds interesting and I'll have to try it sometime.
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That pasta looks really good, @shain! When you say the "pasta was lightly toasted before boiling," how do you do this? Does it affect the texture or do you taste a "toasty" flavor in the finished dish, or both? Light Lenten lunch: Tuna salad with capers on whole grain toast, bread & butter pickles and apple slices.
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I'm glad Phillip is gone because I really disliked his failure to take responsibility for any of his dishes that the judges didn't care for but he wasn't by far the worst on his team. I'd argue that Jeremy's executive chef lunch decision put his whole team at a disadvantage and that risotto? Who makes risotto with water? Apparently the crispy egg from lunch saved him. Back to Phillip, I was listening to Carla Hall on Ed Levine's Special Sauce podcast and she said something like, "One of the beauties of being on any reality show, whether you know yourself or not, you will get to know yourself really well when they are playing it back." I wonder if Phillip has developed any self awareness in watching himself or if he blames any negativity on editing? I'm rooting for Marjorie and I'm sorry that her dessert failed but glad to see Isaac get a win, especially after getting picked last! I suppose the strawberry-champagne combination will have to be added to the list of Top Chef kryptonite foods after both Marjorie and Phillip got dinged! Not sure how painful the LCK injuries were for the chefs but it was certainly painful to watch - ouch!
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What a great menu, you have chosen, @Tere, it sounds like fun! I'd be happy with some of that crab on toast and a glass or 3 of champagne I'll take the opportunity to share this pretty pink radish soup that I made last year when my CSA box brought me bunch after bunch of radishes: I followed the recipe for turnip soup from the Greens cookbook, using radishes instead of turnips and used the peppery radish tops as a garnish rather than cooking them. Although most of the radishes were pink or purple and I left the peels on, the soup came out a rather boring beige so I added a tiny bit of beet juice to get the Valentine's Day appropriate pale pink color. I wanted it to be pink, without conjuring Pepto-bismol and I think I succeeded.
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I'm absolutely guilty of forgetting things that I intended to try. The other day, I spotted a comment I wrote about trying variations on the apple rosettes that Smithy made a while back. I said I was going to try the same idea with squash and boursin. Still sounds like a good idea ! And @Anna N, you have a much shorter window of time that calls for icy treats so you certainly get a free pass on this one!
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Popsicles in February? Yesterday was the third day in a row that the local temp hit 90, so yes: popsicles in February! Cherry lime pops, but a different take than my last post above: This time around, I made the lime ice pops from Paletas and added frozen dark sweet cherries. The sweet cherries are a nice contrast to the tart lime flavor. I was surprised how much color diffused out of the cherries to tint the pops.
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