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helenas

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Everything posted by helenas

  1. Speaking of Creme de Violette. I have a whole bottle that i hardly use. Now i wonder - is it possible to infuse it with some orange peel and vanilla bean for a sort of Parfait Amour approximation?
  2. Sweet Heat is a great margarita with jalapeno and Licor 43.
  3. Randy Mosher's Tasting Beer is just out - it's the best general book and also such a fun to read.
  4. good idea - are you familiar with Ducasse Olive Mill pasta recipe? Similar technique and i think it was discussed before on eG.
  5. i'm about to start brining some brisket for pastrami - but a bit confused by the brining liquid formula - it calls for 350g or 1.5 cups of kosher salt. But when measured on scales 350g of salt is way closer to 2.5 cups. How much salt should i use? I checked brining formulas in couple other books and 350g indeed looks too much. I added all 350g and the liquid is really heavy salted... Any advice? Thanks much!
  6. the recipe for culibiac with salmon and glass noodles is in Worlfert's World of Food cookbook, tried and true.
  7. I got a bunch of baltic bitters like Riga Balsam, Dainava etc - any suggestions how they can be utilized in cocktails?
  8. Bringing out this thread - since recently i got fascinated by the idea - most probably because i loved Beaumont's Green Devil (rinse of Pernod, Martin Miller's gin, Duvel) cocktail so much. Some interesting recipes appeared in Oct issue of Food Arts: Beer Tails, and i tried Jugador tonight - made it with Plymouth gin and Stone IPA though. It came out nice: gin and ale have a certain flavor synergy, but still it was a bit muted...
  9. assorted Founders: their Harvest IPA is outstanding. And Backwoods Bastard is a revelation - never tried scotch ale before, thought i won't like it - but this is great, need to check other beers of this style.
  10. i just brought several bottles of Clear Creek eau de vie (including the pear) from Portland so thanks for ideas. And had a very nice Apple Sidecar (made with Clear Creek apple brandy) at Wildwood.
  11. not sure about rum but i recently made a hibiscus/rosebuds vodka infusion - it came out very nice; and i just poured vodka over dried petals and let it infuse for a month or so.
  12. today Powells put several copies online for $10; available on amazon marketplace or directly, so hurry up if you're interested
  13. I have a batch of Tequila por Mi Amante and made the cocktail above many times - it's great. Now i'm thinking of using Licor 43 instead St. Germain: it should work just fine right? ETA: just maybe orange juice instead of lime? should be a classic combo, of strawberry, vanilla and orange
  14. helenas

    couscous

    i have a bag of barley couscous from Kalustyans - has anybody cooked it before and can share a recipe? Recipes on the web are so different from each other that it's a bit confusing. Thanks much!
  15. it's a great thread indeed! and it's nice to see some refenences to Marcella Cucina - my culinary revelation of the year comes from this book - her recipe for artichokes and shrimps baked with mozzarella is incomparable, and in fact reincarnated twice in other cookbooks - first in Da Fiore Cookbook: Recipes from Venice's Best Restaurant (more elaborate version) and then in Marcella's own book - her latest, sans shrimp.
  16. Chris, first of all let me once again to thank you for a very informative course - the knowledge we got was quite helpful in making our first two batches (both are still in the fermentation stage). I also have a question - are there any general quidelines on how to brew with citrus - oranges or others? I found a nice recipe for Blood Orange Hefeweizen in Extreme Brewing book that calls for whole fruits while Mosher in Radical Brewing briefly mentions he's sometimes brewing with triple sec. I also see different kinds of dried orange peels in our local brewing store... no wonder i'm totally confused thank you so much!
  17. Kristin, may i suggest to look at Happy in the Kitchen from another angle? i never had any interest or time to make anything from French Laundry ( i do have the book and read through it but this is not just my style of cooking) On the other hand i cooked many dishes from Richards' book and what a joy it is: and many dishes don't tax on your time - tuna beet tartare, asparagus on asparagus (or romaine on romaine), or potato all crust gratin to name just a few. Or consider squid schnitzel - so much fun to make and to eat! I think this book is a must in every cookbook library, novice or expert: all of us who are just happy to be in the kitchen and cook!
  18. roasted fennel is a great idea especially if you add some crushed wild fennel seeds to sharpen the flavor; roasted beets - you can served them with butiffara - the dish i keep raving about after we had it recently at Mina's Stripsteak;
  19. don't know about this but you could consider cannelloni - like in Vongerichten's Simple to Spectacular, with scallops and zucchini - same idea, less pain and more presentable...
  20. Duck gissards confit: well not exactly - i had no chicken fat and used evoo instead (of course it's all Paula's fault anyway, after trying her amazing pork coddled in olive oil (Slow Med book) i started to confit everything in olive oil only). Gizzards came out very good: subtly spiced, nicely chewy (i'm paranoid about meat mushiness and stopped cooking them after two and a half hours) and just maybe a bit salty but in a good snack-y way - i can't stop stealing them from the pan
  21. helenas

    Carnitas

    made some yesterday: pork butt chunks braised in chicken stock with onion, garlic, oregano, cumin and chiles, and then roasted until caramelized in rendered pork fat, juice and zest of seville oranges and brown sugar - excellent!
  22. tonight's rendition of chive boxes as discussed above:
  23. Susan, sorry i missed your post but this Christoffel Blond in your box is my favorite, pilsener that tastes like full flavored amber ale - very good. Yesterday tried Mojo IPA - it's good but a bit unidimensional. Two of Moylans tonight - Hopsickle Imperial IPA and Moylander Double IPA - supposedly very good.
  24. William Mark - excellent book, with quite a few of unusual recipes.
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