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DanM

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    Geneva, Swisscheeseland

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  1. I am in need of inspiration for a new cookbook or two. Specifically, I am looking for veg centric, easy/simple recipes. Lately I have been cooking heavily from River Cottage Everyday series and Ottolenghi's simple. I'm a father of three, so my time to cook while making sure they are doing their homework and not killing each other is rather limited. Any suggestions will be appreciated. Thank you in advance!
  2. If you are looking for Low Country cooking, I recommend Lee Brothers Southern Cookbook. It is a great introduction to the food of South Carolina. (eG-friendly Amazon.com link) Their other books, Charleston Kitchen (eG-friendly Amazon.com link) and Simple Fresh Southern (eG-friendly Amazon.com link) are also solid choices.
  3. I have been cooking my way though the book, 2 recipes or so every week. So far, as with all of "his" books, the recipes are solid. That said, Ottolenghi is becoming a brand. He admits in the book that most of the recipes are created by his staff in his test kitchen. If you do not have a variety of ethnic markets in your area, be warned. Kefir lime leaves, curry leaves, white miso, gojuchang, mexican chiles, and other less common ingredients play a role in this book.
  4. DanM

    Diced Bresaola

    Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? Thank you!
  5. Bumpity bump... The local coop had salsify in the store. I am looking for new ideas on how to cook them. Any suggestions out there? Thanks!
  6. DanM

    Beef Cheek Mole?

    As much as I would love to make mole from scratch, Mexican ingredients in Switzerland are hard to find. Fresh ingredients are even rarer. This is a concentrate. The ted's instructions call for 500g of crushed tomatoes and 750ml broth per jar, which is 500g. The black calls for 100ml per 100g of mole.
  7. DanM

    Beef Cheek Mole?

    My wife picked up these two jars of Mole, the red and the black (queue up Blue Oyster Cult). I also have some beef checks in the freezer. Should I try to cook the cheeks in the mole? Which one? And what should I put in the dutch oven with it? Thanks for the advice.
  8. Thanks for the advice everyone. I'll have to give it a good look again before buying.
  9. Good afternoon I am considering Charcuterie or Salumi by Mark Rhulman. Before I make the purchase, I am wondering if either of these books are useful for someone who keeps kosher and therefore does not eat pork. Beef, poultry, and lamb are all possible and easily available. Thanks!
  10. DanM

    What are these leaves?

    I think I'll fire up the barbeque and grill them with some chicken. Thanks!
  11. DanM

    What are these leaves?

    Thanks! Now to find a good use for them...
  12. I picked up a bag full of these greens this morning at the market. The sign said chicory, which would make it a variety I've never seen before. Does anyone know what it is? Any classic preparations? Thanks!
  13. I need help. My wife fell in love with a Yemenite meat soup while in Jerusalem last week. It was pretty spectacular. All I can say about the soup is that it had a brownish red broth with a thick and heavy body, heavily spiced, and with large chunks of meat. There were no veg or other ingredients besides the meat in the broth. Any idea what type of soup this is? Thanks!
  14. I have beef ribs cooking away in 62° water for another 24 hoursish... What else can I cook at the same temp to make a nice side? Thank you!
  15. There are a hundreds comments across dozens of threads about cooking beef short ribs by sous vide. I hope the admins dont mind me starting a thread dedicated to this topic to help consolidate some of the knowledge out there. I just picked up a ChefStep Joule this past week and want to break it in cooking some short ribs that are in the freezer. The times and temperatures I have seen vary wildly. What is the consensus here? Are their any good recipes I should check out? Right now my plan is to follow the information on Modernist cuisine's website and cook the ribs for 72
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