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Corinna

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Everything posted by Corinna

  1. This probably isn't new to you, Celeste, but I once made some delightful corn muffins with okra in them.
  2. I agree-- I can never have enough stock. I like drinking by the mug-full with a little hot sauce, when I'm not making soup (which I am, almost constantly.) I did an inventory of our two freezers during my last two days off. I have been trying to "cook without shopping" as much as possible, because my pantry, fridge and wine rack are pretty overstocked as well. I really like this sort of challenge because it forces me to be creative in a delicious way. So far, the results have included: Pork tenderloin with kiwi salsa and Cuban black beans & rice Asparagus soup Fish chowder with dill A couple gallons of turkey stock and caramelized leeks-- possibly for a variation on French Onion soup, I think there is some Gruyere to use up Tonight-- pork & napa cabbage stir fry with leftover black beans & rice The freezer has plenty of venison (tenderloin and ground) and lamb (chops, ground and stew meat), as well as a rabbit, a beef tongue, a tub of chicken livers, parsnip gnocchi and an assortment of German sausages. Upcoming meals to include: Venison & Ale Pie with mash (for St Paddy's Day) Chicken liver pate & crackers (I've been wanting to experiment with making my own crackers, esp since store bought are so expensive) Choucroute Garni Rabbit with Mustard Sauce Other ideas and specific recipes for the above are welcome!
  3. A topic near and dear to my heart: A couple Thanksgivings ago I was hoping to make Nigella's roasted potatoes to go with a suckling pig. I perplexed all the employees in the Elmira Wegmans looking for goose or duck fat. The butcher did have some duck kidneys. It is this sort of situation that encourages my hoarding behavior!
  4. Same here. I also think a cordless hand blender would be handy.
  5. Corinna

    Hyperdecanting

    Yes, there is a point when the wine becomes saturated with oxygen, and can not be "opened" any further. Decanting, aerating, etc. just gets it there faster.
  6. Our local Finger Lakes Distilling produces a "corn whiskey" called Glen Thunder that is sweet-ish and quite tasty, but maybe not for sipping. They suggest making Bloody Marys with it, which I can see working. I have yet to buy a bottle to experiment with though.
  7. Corinna

    Hyperdecanting

    I've heard this suggested by folks in the industry, but haven't tried it yet. It seems to make sense, helping the wine reach the oxygen saturation point more quickly. I've been experimenting with decanting everything lately, particularly young, inexpensive reds. I tend to like the results.
  8. My favorite breakfast smoothie consists of cottage cheese, peanut butter, chocolate syrup, a couple of ice cubes and milk blended to desired consistency. You can also add flax meal (not sure if this is a good idea for you if berry seeds could be a problem), an egg or two (if you feel that's safe) and/or a banana (peeled and frozen in chunks, then you could skip the ice cubes.) If you googling "Green Monster" should also give you lots of ideas for healthy blender beverages. Wishing you a full and speedy recovery!
  9. Corinna

    Christmas 2010 Menus

    I won't be making the Yorkshire puds myself, but I've always had them in the individual ones. I'm looking forward to helping with the preparation and learning more. I will report back. Thanks for the tip on the Cab Franc! It sounds wonderful. I'm going to try to track it down. Merry Christmas!
  10. My mother has always made them with a little wooden cutting board and a knife.
  11. Corinna

    Christmas 2010 Menus

    You're certainly welcome! We've never stuffed the prunes. My mom has made them all my life, and the combination of flavors just tastes like a party to me. I couldn't mess with it. Yes, that's the kale salad. It is excellent, and simple! I think it's on the menu to humor me, but I know it will win them over. Prep today-- marinated mushrooms, carrot quick pickle and the base for the Fish house Punch. I did a version of the punch last year, and am excited to have a real peach brandy (and local to boot!) to use in it this year!
  12. Corinna

    Christmas 2010 Menus

    That's sweet of you to say, Chris. I will follow your prep with interest! The cod & potato bake is something my aunt is bring for our vegetarian cousins. I suspect it's an Italian/Feast of the Fishes thing.
  13. Corinna

    Christmas 2010 Menus

    Entranced & inspired by all your menus. Thank you for sharing! Two questions for specific members, with much appreciation in advance-- angevin: Please can you tell me more about this sparkling Cabernet Franc you are serving? A favorite varietal of mine! Katie Meadow: I would love to hear more about the creme citron. It sounds like just what we need! My mother is hosting the holiday, but I am helping her plan and execute the menu. (Why yes, I do work for Lamoreaux Landing Wine Cellars in New York's beautiful Finger Lakes!) Sides still in flux, but more or less-- Christmas Eve Piggery Pate (Trumansburg, NY) Assorted pickles, cheeses and olives Prunes wrapped in bacon (Traditional) Fishhouse Punch (feat. Peach Brandy, Finger Lakes Distillery) Prime rib with horseradish cream sauce German onion tart (For vegetarians in the mix) Cod & Potato bake (Veg) Green bean & mushroom salad (Paris cookbook, Patricia Wells) Spinach salad (maybe with roasted pear and/or blue cheese) Yorkshire puddings 2008 Lamoreaux Landing 76 West (Bordeaux style blend) 2009 Lamoreaux Landing Dry Riesling Assorted Traditional desserts-- Fruitcake, plum pudding, minced meat pies and Christmas cookies. Christmas Day Roasted Butternut Squash soup (so many possibilities) Finger Lakes Gewürztraminer, TBD Lemony Leg of Lamb (grass fed from farm in Burdett, NY-- James Martin recipe) Raw Kale Salad (Possibly my favorite recipe of the year, 101 Cookbooks) Amazing mashed potatoes (my brother's specialty) Lamoreaux Landing 2009 Yellow Dog Vineyard Riesling Lamoreaux Landning 2007 Merlot Looking for a lighter dessert here. Merry Christmas to all! x
  14. I just made a sweet potato soup that turned out really nicely. Three medium sweet potatoes cut into chunks, tossed in olive oil and roasted for about an hour. A medium onion diced and a couple garlic cloves minced, sauteed in the mean time, along with one chipotle in adobe with a little of the sauce (two was too much!) Add the roasted sweet potato and some stock, simmering for a while, then puree to desired to consistency. Delightful when served with a drizzle of cream and butternut squash seed oil. Got better the next day!
  15. Finally managed a bottle of Luxardo Maraschino, after reading about it on egullet and many cocktail blogs. Currently enjoying my first Aviation (sans Violette, for now) as much as I knew I would. Indeed greater than the sum of its parts. Excited to play with different gins, etc. In the spirit of the season, I am so thankful for the like-minded people I've found here, who are so generous with their knowledge.
  16. Corinna

    Thanksgiving Day Wines

    Your comment about the Gewurz is interesting. I have found this to be true as well, though I think it tends to show better with food. No other wine is so polarizing in the tasting room, and yet I have never seen it sell so well as this time of year. People just associate it with Thanksgiving. There are some great Rieslings being made in the Finger Lakes. (Ok, full disclosure: yes, I'm in the wine industry here, but the product is worth checking out.) Distribution out of New York state is still a bit of an issue though. We're starting with the Spiced Pear Punch from this month's Imbibe, and if we get past that, moving to a dry Pinot Rose, or a light, unoaked Cabernet Franc (or both.) Happy Thanksgiving, all!
  17. Corinna

    Winter Warmers

    I have French Onion soup and Lamb stew both planned for the next couple days! I guess I am feeling chilly. Roasting some chicken parts for stock as I type.
  18. Mincemeat pies are a Christmas tradition in my family. They were always made individual size (in muffin tins). This is also common in London, when they are always served with fresh brandy whipped cream (unsweetened) and a glass of mulled wine. Maybe this give you some ideas.
  19. Corinna

    Quinoa

    I have recently "discovered" quinoa, too. It is delightful! It's worked very well as a filler/substitute for breadcrumbs, etc. in meatloaf (venison loaf actually.) I'm glad to have found this thread, and looking forward to using these suggestions to get to know this fascinating ingredient.
  20. Just what I needed, one more wonderful drink that uses Campari! I will have to see if they carry it at Costco. Three are the things I shall never attain-- Envy, content and sufficient champagne. -Parker
  21. A nice collection of ideas here. I look forward to working my way through them. In the summer, I like a raw broccoli salad with radishes and olives, sometimes with crumbled feta or blue cheese, other times with a buttermilk dressing.
  22. Sometimes I wish I could photograph fragrances. I always appreciate the smell of onions and garlic cooking with herbs, but am always astounded when I cook garlic with ginger. Love it!
  23. Veselka is great-- can't say I ever had the burger though, but delicious soups. Lots of excellent Eastern European in the area. Our go-to at the time for pierogis and the like was Odessa(?), but these things change quickly. I enjoy Five Guys for both burgers and fries, but don't have access to NYC regularly right now. Corner Burger was good when I ate there many years ago, but perhaps isn't worth a long wait.
  24. Thank you, Katie. I will be sure to get some oregano as well.
  25. I'm probably the last person to try the Rancho Gordo beans, but I have some b'day money and am finally putting together an order. I'd like to buy the book, along with some NM chile powder and a couple types of beans. I have my eye on cannellinis, midnights and garbanzos. I'll be using them primarily for soups and dips. Which are your favorites/must-trys?
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