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Corinna

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Everything posted by Corinna

  1. Sorry to hear about your disappointing experience. I had delightful meals in Edinburgh at Fisher's (http://www.fishersbistros.co.uk/) and The Grainstore (http://www.grainstore-restaurant.co.uk/). Such a charming city!
  2. Corinna

    Risotto al Barolo

    Dorie Greenspan's veal chops with rosemary butter (recipe available on epicurious) was a wonderful (and actually quick, with some advance prep) meal tonight. I think it would be a delightful second course after your risotto. Green beans with a nice spritz of lemon, or a nice salad is a must as well.
  3. Thanks for posting this tomato/lentil/chorizo soup. It looks awesome. I can't wait to try it! This thread is so great. Yay soup!
  4. I agree that granulated garlic is a whole different animal than fresh. I like to have both on hand, for many of the same uses already mentioned here. I often use granulated garlic, along with onion powder, in quick scrambled eggs.
  5. 'tis the season, so I thought I'd give this thread a bump. So far this fall, I've made a yummy New England Fish Chowder and a Pumpkin Bisque. I'm looking forward to some version of Lentil soon.
  6. I went to a great local spot tonight, The Stonecat (Hector, NY). It's the best place for cocktails in the area, so after enjoying several local wines, I ordered a Negroni (my fascination at the moment) with the new, and local, gin-- Seneca Drums from the Finger Lakes Distillery. (http://www.fingerlakesdistilling.com/) I had been wanting to try this in a Negroni and, as I thought, the extra botanicals in this gin (cardamom was the most prominent to me) really rounded out the drink. I've had tastings of the gin (along with other products from the Distillery), but this is the first time I've had it in a cocktail. I'm looking forward to getting a bottle to experiment with at home, because it has a lot potential. Transparency: I work in the tasting room at a local winery (Lamoreaux Landing). I enjoy the wines there, but what really fascinates me is the abundance of amazing food & drink in the area.
  7. Made Negronis. In the second round I subbed Cynar for the Campari. Interesting comparison. This forum is a great resource as I come back to cocktails and delve further. Thank you
  8. Corinna

    Pimms

    Interesting. I suspected ginger beer might be the way to go-- cutting the sweetness. I've never had Zwack, does that have the same effect?
  9. I'd like to experiment with uses for Pimms, as an alternative to the traditional Pimms & Lemonade, and would be grateful for suggestions of combinations you've had success with. Thank you!
  10. I have experimented a lot with these books since discovering them a year ago. I should try this recipe while I have basil in my garden (or at least use Maggie's clever preserving method, which I've heard about but haven't done-- yet!) Incidently, Sheila Lukins (of Silver Palate fame) passed away this week. I say we carry on her tasty legacy by keeping these recipes alive!
  11. Corinna

    Your top spices

    Thanks for your pointers on Sumac. Brightness is just the right word. I will try to start incorporating it into rubs, etc. The corn idea is great, and right in season! Those cookbooks also sound wonderful. I will seek them out. Thanks again! Cxx.
  12. Corinna

    Your top spices

    Great thread. I'm interested that so many have included sumac in their lists. I love the smell and flavor, but am never sure how to use it. I'd appreciate your suggestions.
  13. Yesterday was the day I was anxiously awaiting, the first day I had enough tomatoes to make this recipe. So simple, so wonderful. Thanks for sharing it!
  14. Corinna

    Dinner! 2009

    I love reading all these posts. They are all such an inspiration. Tonight: Barbara Kafta's zucchini custard with Mark Bittman's broiled mushroom & red onion w/basil & parsley vinagrette on the side. A delightful pairing with a Finger Lakes Riesling (and then a Seyval) and sunset. One day I'll be organised enough for photos!
  15. I made claufotis from fresh cherries last week, when I had a bunch leftover, and it turned out quite nicely. I also made ice milk with a bunch, pureeing half the cherries, leaving the other half in chunks and adding some shaved baking chocolate. Yum! I will be eating this for a while, and enjoying it! I have been wanting to try the cherry soup mentioned above. There is a recipe in Barbara Kafka's "Soup: a way of life" book, which I think is also in her "Food for Friends" book. Good luck, and enjoy! Our cherries are pretty much done from all the rain now, and I didn't do nearly enough with them! :c)
  16. Corinna

    Dinner! 2009

    Corinna, the rice was very simple. Done in a rice cooker with chicken stock as the liquid and some sauteed onion added. The squash blossoms were added at the end when you fluff the rice. ← Thanks for giving me such a great idea. PS Your gazpacho looks divine yet. I can't wait until my tomatoes are ready!
  17. Corinna

    Dinner! 2009

    The squash blossom rice looks lovely. I have some in my garden, and would like to give it a try. Would you mind posting some details?
  18. Corinna

    Frozen Cooked Shrimp

    I keep a bag or two of these in my freezer, for emergencies. Last night I used them in this recipe from recipegullet: http://recipes.egullet.org/recipes/r1107.html Sauteeing them released a lot of the added water, so they shrunk to half the size but took on the wonderful flavor of the sauce. I served them over couscous. A lovely summer meal.
  19. The ham was a success. (Sorry, I wasn't able to take any photos.) I combined the recipe above with the one in my cookbook. Using the crockpot was a great idea. Beautiful combination of seasonings made for a wonderful break from the ordinary (for upstate NY) and from the cold weather. I made spicy eggplant and stir fried bok choy side dishes. I am happy to have these leftovers!
  20. Earlier this week I made a minestrone of sorts: great northern beans, some collard greens I had in the freezer and a can of tomatoes. We ate some of it, but most of it went back in the freezer to build up my reserve. Today, I made a veggie-heavy miso soup (dried shitakes, kombu, onion, celery, carrots, bok choy, scallions) that I love to have in the fridge to reheat for breakfast or a snack. My crockpot is currently full of the onions and juice leftover from Fifi's paprika chicken (yum) to which I added some juices I saved from cooking a ham the other night, a chunk of said ham and a bag of split green peas. I'll blitz it tomorrow morning, and continue to add to my freezer. Thank you all for the continued inspiration. This thread (and all of them on eG) is wonderful!
  21. Thanks, Xiao Ling. This is useful advice. The recipe you suggest is very similar to the I have, which confirms in my mind that it's probably a good way to go. I will check to see if the ham will fit in the slow cooker. Do you have any idea about how long to cook a ham about 4 lbs? Also, I love your idea of a garlicky green stir fry as a side. Thanks again!
  22. Hello! I am new to eGullet and the China forum, but have really enjoyed reading through some of the threads here. I love learning about cooking food from different cultures, because I finds this informs my cooking overall. It's great to have access to so many ingredients and techniques! My friend has a fresh ham (weighing approx 4 lbs) in his freezer that he wants me to cook up one of these cold winter days to cure our cabin fever. Through some internet research, I have learned that the Chinese have many good uses for this. I've found an interesting recipe for "Red Cooked Fresh Ham" in Irene Kuo's The Key to Chinese Cooking, and would be grateful for any tips that those experienced in cooking Chinese food can give me. I'm planning to serve the ham with boiled rice and two vegetables (one green, and something else.) I live outside Ithaca, so I have access to several good Asian markets. I will choose the exact veggies when I see what looks good and is reasonably priced. (I will also browse through the forum further to get ideas of this.) Any suggestions for this will be much appreciated as well. I will, of course, happily report back on the meal (with photos if my camera cooperates.) Thank you!
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