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Posts 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. 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. 

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  3. 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!

  4. 2 hours ago, jimb0 said:

    I tend to do mole from scratch but I've often braised beef or chicken in it and it's awesome. I'm assuming these are concentrates of a sort? You should be able to cut them with a little broth and do a slow braise in it.



    1 hour ago, gfweb said:

    Doesn't look like there's enough mole to fill a braising dish.


    I might do the beef cheeks in red wine with onions and peppers and then serve in the 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. 

    • Like 1
  5. 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. 


  6. 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. 



  7. 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?




  8. 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?




  9. 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 hours at 62c. I will give it a dry rub before going in the bag https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/. I will then place them on the grill with barbecue sauce for a quick sear. This is subject to change based on new information from the peanut gallery.





  10. 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?


  11. On 9/27/2019 at 4:12 PM, heidih said:

    As @Duvel says - I'd go with the roll with stuffing. Julia Child has a good recipe but my book is buried somewhere. It may have been veal breast, but same idea. One of the most memorable meals I made as a young cook. I don't really see veal as "red meat". 

    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!

  12. 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 kids...). 





  13. 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 I'll just keep in a zip top bag. 




    • Like 3
  14. 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?





  15. 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!




    • Like 2
  16. 37 minutes ago, Margaret Pilgrim said:

    I would cut them into thick medallions, lightly flour, sear and cook as osso buco, which your cut is but minus the "osso".    Chopped shallot or onion, garlic, carrots, thyme, VERY TINY KISS of rosemary, white wine and veal stock, or chicken stock + beef stock mixed.     Braise in oven at 275 for maybe 3 hours.     Test with carving fork for doneness.   Serve with pappardelle or  polenta.   


    When will you be serving?     Is casual dress okay?


    This cut at my local butcher, with bone, was 25.99/ pound the other day.   


    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. ;)

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