blue_dolphin

Hmmm. Just saw that note about "not to use plastic containers as it causes the wine to do strange things and explode the tops off the bottles once it's been bottled." Mine is currently in a polypropylene Cambro which I thought would be sufficiently inert. Maybe I need to buy some big glass jugs.

I also watched the first episode of the US version. I had no idea there were so many international versions of the show. With all the contestants being either winners or finalists of previous seasons somewhere in the world, the level of competition looks to be high. No house drama either, at least thus far, as they are staying in a hotel. I don't have a way to watch but I'll look into finding a way. The French contestant in the first London episode mentioned that he'd never had to do the grocery circus, racing around to find ingredients as they always chose from a pantry on set. Seems like more focus on cooking and less silliness!

Thanks! This topic starts off with that very recipe from @bleudauvergne's husband's grandmother but it's attached as an image that doesn't seem to be accessible anymore. Good to know this one is similar.

I bought some Seville oranges from the farmers market last week with the intention of making marmalade but haven't gotten around to it and started looking around for other uses and Vin d'orange came up. I just set up an approximately 1/3 scale batch of Vin d'orange using this recipe from Samin Nosrat and rosé wine. That post makes me interested in trying a red wine version using this recipe from @bostonapothecary. @Kerry Beal, I see that it calls for an eau de vie. Do you recall what sort you might have used? I know it's only been about 10 years...🙃 Kirschwasser seems like it might go well with the red wine flavors. Most of the Vin d'orange recipes I see online just use vodka or high proof neutral spirits so I'm sure I can do that but was curious if there was something else that might make it more special.

This thread is causing me to invest in yet more tiny cookware! I just ordered a small angel food cake pan (eG-friendly Amazon.com link), suitable for a half batch. Dave Arnold is also to blame for this. On his podcast, he's been talking about adding jam to the egg whites to add both flavor and stability via the pectin in the jam. He shared his method in this Instagram post. No way in heck am I making a 12-egg white cake when I don't know for sure how it will come out but 6 egg whites? Maybe.... The pan is scheduled to arrive on Sunday, so stay tuned!

Excellent combination of textures and flavors, with or without those limitations! Another breakfast cobbled together from a couple of veg recipes in Taste & Technique Long-Cooked Green Beans (with @Suvir Saran's tomato chutney in lieu of the Savory Tomato Confiture in the book), Oven-Glazed Shallots, boiled egg, toast, cherry tomatoes.

Fennel gratin, cherry tomatoes, sautéed beet greens, toast Recipes for the fennel gratin and quick sautéed greens with garlic, lemon confit and chili flakes from Taste & Technique

Who wouldn't be happy with that baguette??? I sure would be!

Thanks! That carrot salad is a favorite of mine. Keeps its crunch nicely in the fridge for a few days. I was thinking the same about the curry leaf and kaffir lime. I've got a couple of reliable sources for curry leaves but not so much for the lime. Both should grow OK outside here.

White Bean-Stuffed Poblano with Green Chile & Cherry Tomato Pickle and Mustard Seed & Curry Leaf Carrot Salad all from Indian-ish with toasted pita wedges

Have you already asked that question here? It seems like the best place to start.

Three veg from Taste & Technique, RG midnight black beans topped with Vivian's Red Weapons and toasted, buttered pita wedges. The veg are Caramelized Delicata Squash, Half-Dried Tomatoes, and Quick Sautéed Greens with Garlic, Lemon Confit and Chili Flakes.

A bit of a mixed bag 🙃 They snap on with a reassuring click but when I put water inside and turned it over, the water dribbled out. Not that I was planning to carry liquids in them, but I wanted to see what would happen. Additionally, it takes some effort to pry the lids off. Perhaps more practice will reveal the trick to it!

Coriander-Seared Tuna with Citrus and Fennel Salad from Taste & Technique. I made this as a main-course salad. It's very easy, no unnecessary complications, and makes a beautiful plate. The fennel and parsley salad is dressed with a simple citrus vinaigrette. I used pink grapefruit, Cara Cara orange and blood orange, all from the farmers market for the citrus and ahi tuna from Aldi.

Sorry about that. I've clarified my post to make it US-specific.

For the brownies, I had to get a square or rectangular pan - how could I make brownies in a round pan without even a single corner piece 🙃 - so I ordered this set of three 6-inch square pans with lids (eG-friendly Amazon.com link). One pan + lid was $9.49, two was $19.99 and three was priced at $16.49 or $5.50 each. The brand is Teamfar. I thought that was reasonable and I'm quite pleased with the quality. Thought I'd pass it on in case anyone else in the US is looking to expand their collection of tiny bakeware!

Roasted Beets and Pink Grapefruit with Frisée and Mint Crème Fraîche from Taste & Technique No frisée so this is some curly endive. Citrus is a mix of pink pomelo, cara cara orange and blood orange. The beet roasting operation was more involved than my usual wrap them in foil and throw them in the CSO method and I can't say it was worth the effort. I think I prefer roasted beets as their own sweet selves without the head of garlic, strips of orange peel, 2 thyme sprigs, 8 bay leaves, 2 tsp black peppercorns, and 1/4 cup of extra virgin olive oil. Perhaps because I used a round baking dish instead of the rectangular baking dish that the recipe specified.

For a dinner at Bulrush alone, I think the risk may be acceptable (it’s not a huge jam-packed restaurant full of loud, boisterous groups shouting to be heard above the din) vs the benefit of a wonderful dining experience. The big BUT for me is that I really want to take the train and that adds a whole lot more people to the mix. I can wear a mask and order meals to my room but it would be more entertaining to eat in the dining car and meet people. I'll be considering!

You can find it online here.

That was my first theory upon reading that instruction but elsewhere in the book, in the section on separating eggs, she says, "The fresher and colder the eggs, the easier they will be to separate." It's hard to square the two.

I really wish I could join but like @TdeV, I'm not completely comfortable with indoor gatherings, though that could change. In addition to the opportunity to dine at Bulrush, another event that nudges me in the direction of paying a visit to St. Louis this spring/summer/fall is the Chihuly in the Garden exhibit at the Missouri Botanical Garden. I've seen those Chihuly garden shows in multiple places and loved them all. They're especially spectacular when illuminated in the evening, though I always like seeing them both in the daytime and at night.

I've been seeing a lot of brownies in the main baking topic and it got me thinking about my favorite brownies, made from a recipe that used to be printed on the back of Nestle's chocolate chip bag in which half of the chips are melted and go into the batter and the other half get stirred into the batter. I started making these when I was a teenager! The recipe has been absent from the bag for years but I found it online and scaled it in half for a 6-inch square pan. Here's a link to the full recipe and here's my half-scale version. I'm sure I could round those flour and butter gram amounts but I just did a straight conversion for the first pass. Nestle Double Chocolate Brownie Recipe (half recipe for 6-inch pan) 47 g unsifted flour 1⁄8 teaspoon baking soda 1⁄8 teaspoon salt 57 g butter 75 g sugar 1 T (15 ml) water 170 g (6 oz, 1 cup) semi-sweet chocolate chips (I used Trader Joe's 72% cacao dark chocolate chips) 1/2 teaspoon vanilla extract 1 egg 1/4 cup nuts, chopped Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and salt. In a small saucepan, combine butter, sugar, and water. Bring just to a boil, then remove from heat. Add 85g (1/2 cup) chocolate morsels and vanilla extract. Stir until morsels melt and mixture is smooth then transfer to a bowl. Add the egg and beat well then blend in flour mixture. Stir in remaining 85g (1/2 cup) of chocolate morsels and the nuts. Spread into a greased 6-inch square baking pan. Bake 30 minutes. Cool completely before cutting. The look like I remember, with that shiny surface. They're not quite cool yet. I'll come back and add another photo when they're ready to cut. Edited to add: Ta da! Very chocolatey and those 72% dark chocolate chips make them pretty decadent.

That's what I did with this book and what I recommend. For this one, especially. It's a big, beautifully photographed book and expensive, though used copies are available. I borrowed it from the library years ago, decided it wasn't a book I needed, then sometime later, I picked up the Kindle version for $2.99. I'm revisiting it this month for a cookbook club.

Yes, it's a black garlic hollandaise. I'm curious to try that, too. Though I've seen some photos and the gray-ish sauce didn't look all that appealing. I don't know what she's doing now either. She closed Beast at the beginning of the pandemic and opened Ripe Cooperative which offered both pre-made meals and dine-in service. I thought that sounded like a smart idea but it closed this past October: Naomi Pomeroy’s Ripe Cooperative Will Close This Week

Thanks for this recommendation! I just put a query in to see if I can order a combo of 2 different vegetarian soups. I like the fact that the soups can be frozen if the recipient isn’t ready to eat them right away.