RichardGustave

There's a recipe called Pasta of the Grape Harvest in The Italian Country Table that calls for something like homemade vin cotto as a sauce. I happened to stumble upon it this afternoon, and was intrigued. I have no exposure to the real stuff, but I was pleased with the results- though it did take a bit longer than anticipated. Essentially, you take chopped red grapes, wine and a few spices and boil it down until it thickens. You strain and press the grapes . Then you boil the liquid down a bit more. She suggests about 30 minutes of total boiling, but even with a slightly reduced recipe, it took longer to get what I assumed was the correct thickness. It's served with pistachios and ricotta. The cheese is listed as optional, but in my mind, it is a must. The syrup is quite sweet, so you really need the cheese to tone it down. The recipe has some wonderful remnants too. I have some syrup left for desserts and I plan to use the skins/flesh to marinade some meat this weekend. The introductory remarks confirm badthings' theory that it was used as an early sugar substitute, but notes that while "sugar sweetens, vin cotto flavors." I took a few photos. Grapes, boiling, and bowled (but before I really mixed the ricotta in).

I'm trying to get back in the habit of documenting interesting recipes. Although I've spent a lot of time skimming them, I've been intimidated by my Chinese cookbooks on account of not having the right knives or really knowing much about the various cutting/cooking techniques. Despite this, many of the recipes in Dunlop's Hunan book seem simple enough to manage with what I have. So, for my second attempt (I made the chairman's pork a few months back), I went with the cumin beef. I've had a lamb version at a few local restaurants, so I had some idea of desired flavors. It was a resounding success and should end up being added to my revolving repertoire. Here's a shot of the prep and the finished product.

I just stumbled upon a recorded lecture about the people and food of the Fujian province. It features the author of the recently published "Cooking from China's Fujian Province: One of China's Eight Great Cuisines". I have yet to receive the book, but hopefully it's a sign that we'll continue to see new regional Chinese publications. http://www.ustream.tv/recorded/920447

I'm new to the forum (and semi-serious cooking general), but Splendid Table was one of the first books I gravitated toward. I haven't cooked many of its recipes, but those that are made frequently become obsessions! I haven't been bold enough to make my own pastas yet . . . During fig season I made a fettuccine based variation of Tagliarini with Fresh Figs Franco Rosso a few times. Rosewater Strozzapreti Romanesca- a dish that the books advises is more a historical oddity than every day dish. At first I wasn't overly fond, but the leftovers changed my tune. It'd likely be a hit with anyone who enjoys middle eastern flavors basic saffron risotto The Cardinal's Ragu (essentially a beef ragu with cinnamon) hot caramelized pears with prosciutto- my plate presentation leaves much to be desired, but these were quite good Rice of the princes- tonight's feast. It isn't cooked with small portions of stock like a risotto, but you use arborio. It uses an onion/butter/white wine base, but you add cloves, pinenuts, raisins and pepper with the meat stock. The last step is the addition of some parm, cinnamon and mascarpone. It alone makes the book worth a purchase. I hope to have time to explore the various ragus before the weather warms.

I'm a new registrant. There seems no better place to start than with a thread that introduced me to one of my favorite cookbooks. This was also the cookbook that made me consider getting more serious about home cooking. As others have mentioned, making the flavoring pastes and watching dishes (90% were unknown to me prior to purchasing the book) develop is an addictive experience. That being said, in the 8 months or so that I've owned the book, I've only made a few of the recipes- but they have all become staples (or at least things I would repeat if time permitted). Here are a few pictures- Sambal Bajak prior to transformation Served with shrimp over the lemongrass/coconut milk rice Nyonya Curry Shrimp Last, but certainly not least, various stages of the beef rendang. Although I have only made it once so far, it is high in the running for "favorite thing I've cooked"!