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DanM

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Everything posted by DanM

  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
  16. At least I think it is a tuber... I bought this lot at the market for 1€.... I have no idea what they are! They are about 3-4" long. The vendor says they are sunchokes, but they look like no variety I have seen. Any thoughts or suggestions on how to prepare them?
  17. DanM

    Veal shoulder roll

    The store did not have another shoulder roast, but they did have a breast of about the same size. I'll have to see if I can find that Julia Child recipe. Thanks!
  18. I have a veal shoulder roll to cook on Sunday. I'm not a big fan of red meat, but we have company, so I need to make a bigger feast than necessary.... Anyhow. How to cook this cut? I was thinking about pot roasting it in a dutch oven with mushrooms, potatoes, carrots and onions. Brown the meat, deglaze with white wine, as the veg, meat, broth, and a bouquet garnis. Set it in oven 150c ish for 3 hours? I might unroll the cut and add some persillade and reroll. Any thoughts? Also, is 1kg enough for 4 adults and 4 kids? I am also serving roast chicken as a main (for the k
  19. Here is what I have so far. A pairing knife and a tomato knife Veg peeler Victorinox cheese knife Polaine bread and tartine knife (optional, but fun to have around) Can/bottle opener Mini cutting board (fits perfectly in my cooler for picnics) Pizza cost Not shown, the wooden spoon and slotted spoon that my 2 year old declared were hers. I am considering an oven mitt. I've been in a few places where I had to find a dry bath towel to take food out of the oven. I also need a solution for small amounts of spices. Salt
  20. DanM

    Meat Grinder

    I am bumping this thread. I am looking at buying a meat grinder and would like to hear the advice of others. There are two options, a Kitchenaid attachment or a stand alone electric. The all metal attachment costs about 90 Swiss Francs. An electric from bosch or Moullinex will run about 140chf. Any advantages or disadvantages between the two? Thanks! Dan
  21. Sorry for the delayed follow up. In the end, I did a simple braise in the pressure cooker with herbs and aromatics. In addition, I made a chantrelle cream sauce, roasted potatoes and courgettes with dill, and challah. The veal with buttery soft after 40 minutes in the pressure cooker. Thanks again for the advice! Dan
  22. We will serve around 7-7:30. Tickets to Geneva are your concern. Dress as you wish. Just a warning, we have three kids who just finished their first week of school.
  23. Sadly, I have not replaced the sous vide side our move to Switzerland. Maybe braise in a pressure cooker to help break down the connective tissue?
  24. Thanks. I have only seen it cut cross wise for osso bucco. Any suggestions on how to prepare it? Grill and cut into medallions? Veal schnitzel?
  25. The local grocer had a couple of packages of jarret de veau, or veal shank for half price. Clearly, this is not the case or the French have some strange cut of shank that does not include the bone. I am hoping someone here might be able to identify what cut this is. It is boneless and came in two pieces, weighed about 500g and are about 15cm long. Any help will be appreciated.
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