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Rover

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Everything posted by Rover

  1. Me too. Laurie was a lyrical writer who always made me feel like rolling up my sleeves and invite a few people over for dinner. Her gingerbread chapter in More Home Cooking is a classic and so evocative I can almost smell the fragrant results. My first response upon learning of her death was No - that's not possible! Rover
  2. Une Simple Soup - This was a terrific soup and so full of nice surprises. This recipe came from Chocolate & Zucchini and I've tweaked it a little to allow for ingredients I had on hand. I used a combination of sweet potatoes and yams and a rhutabaga instead of the black radish (never was able to locate one of those). The base for the soup was water and I was strongly tempted to substitute chicken stock, but resisted. I'm glad I did, because this soup needed no extra help for flavour from a stock. I was very fortunate to find Bed of Roses seasoning mentioned in the original recipe - LOVE IT! The soup was flavourful, rich and I thought it sophisticated - however, very simple to prepare and pretty economical, too. You can have it as chunky or smooth as you like, finish to your personal preference. It's a really nice way to offset a damp and chilly January evening. As soon as I figure out how to post a picture, I'll add one. Rover
  3. There's an absolutely gorgeous Blood Orange Tart in the Chez Panisse Dessert Book. It's something you have to be in the mood to fiddle with, but so worthwhile. The baked pastry shell is lined with a caramel coating, topped with pastry cream and finished with supremes of blood orange, sprinkled with very lightly toasted pistachios...so pretty! The crunchy caramel is a lovely contrast in this tart. The tart shell and pastry cream can be prepared in advance which makes putting it together much simpler. Rover.
  4. The Opinionated Palate by Barbara Kafka has been read and re-read so many times and I've been charmed on every occasion. Her chapter, The Seasonal Potato, spoke of swiping a few handfulls of newly formed potatoes from under the plant and opened my eyes to the joys of peewee spuds prepared simply and memorably. Kafka's opinions strike a cord and they do so amusingly, allowing me to recognize and smile at my own. I think this little book is now. alas, out of print. The Cook and The Gardner, Amanda Hesser - provided me with a thoroughly pleasureable read and an enjoyable, light-hearted approach to food, gardening and cooking. Rover
  5. Thank you for posting the recipe and your comments. I also can't wait to try this soup. I found this roasted parsnip soup recipe that looks interesting: click (non cream soup, roasted parsnips, nutmeg, sauteed onions, garnished with crumbled bacon and sour cream.) It's from a site called "soup-a-holic" that looks like it has some good recipes... ← Oh My ... ROASTED Parsnips... Of course, why didn't I think of that? I'm there now, though. Rover
  6. In keeping with my present parsnip soup lust, there's a colum in the Chicago Trib today; it includes a soup recipe: http://www.chicagotribune.com/features/foo...0,7186412.story I'm not particularly tempted to abandon the present favourite, but it was nice to read that I'm in step with the parsnip trend! I picked up a couple of butter lettuces on my way home from work with plans to make a green pea soup; experiments in the past have resulted in a surprisingly tasty soup made from frozen peas. Perhaps this spring-like gem will raised my very damp and chilly Vancouver spirits. Rover
  7. Bourdain's Les Halles Onion Soup - recipe in RecipeGullet - adapt where necessary for your own goose stock. http://recipes.egullet.org/recipes/r1318.html Rover
  8. Love your picture, Jensen - it's responsible for a fresh onslaught of my parsnip soup lust! I spotted a soup I'm dying to try on Chocolate & Zucchini http://chocolateandzucchini.com/archives/2...imple_soupe.php which is beckoning "Une Simple Soup" - I even like the name! There may have to be a substitiution for black radish, turnips I suspect. Rover
  9. Parsnip soup posted on RecipeGullet - Sorry, I should have come back and mentioned it. Enjoy! Rover
  10. Anna - I admire your industry and wanted to mention that for many years I used the Julia Child onion soup recipe. However, I've been making the Les Halles version by Bourdain over the past while and really, really like it. No question that Julia's is the classic, but Les Halles is far less labour intensive and can be completed quickly with terrific results - even on a week night if I'm organized. I have a batch of Bourdain's mushroom soup already portioned in the refrigerator to take for lunches to work. I plan to make the Tomato-Fennel Soup as soon as I can find some decent looking fennel. Bourdain's soups have become close friends of mine. Rover
  11. Curried Parnsip Soup Serves 6 as Appetizer. Based on Tamasin Day-Lewis's recipe - Who knew a slightly aging parsnip liberated from the refrigerator could taste like this? 1 large parsnip 85 g unsalted butter 110 g chopped onion 1 garlic clove, crushed 1 T flour 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp garam masala 1 pinch cayenne 1.2 l beef or chicken stock 150 ml Cream chopped chives, to serve Truffle Oil to taste Peel and slice the parsnip. Melt the butter in a large saucepan and cook the parsnip, onion and garlic together over a low heat for 10 minutes, until they are softened and have absorbed the butter. Add the flour and the spices. Slowly add the hot stock, stirring continuously. Simmer until the vegetables are very tender. Cool a little and whiz with a stick-blender until you reach your preferred level of smoothness. While some soups are better a little chunky, my preference for this one is silky smooth. Return to the heat, add the cream and adjust the seasoning as necessary. Gently reheat the soup and serve in bowls, garnished with the chives. A swirl of truffle oil is heaven! Keywords: Soup, Vegetables, Immersion Blender ( RG1914 )
  12. The soup for this evening was Creamy Parsnip Soup from a British recipe by Tamasin Day-Lewis. I think this is probably one of the simplest soups I've ever made and I was stunned by the amazing flavours. The parsnips provided a lovely sweet note complimented by the seasonings: cumin, corriander, garam masala and a pinch of cayenne. This is a very elegant soup finished with a swirl of truffle oil. I'm already planning the next batch! Rover
  13. Delnor frozen pearl onions are sold at Stongs - the only place I've ever found them in Vancouver. I think they work very well in Coq au Vin or any braise/stew preparation. Rover
  14. Looking for Inspiration I had a lot of leftover cooked beef which I ground, thinking of making something like a shepherd's pie. However, the result was very "gloppy" and the texture unsuitable and unappealing for a pie. So - I'm wondering if there's a soup waiting to be born from this. The flavour is a little on the mild side, but tasty and I would be sorry to waste the beef. I've not been able to come up with a soup, does anyone have an inspiration to help me out, please? Rover
  15. I made the Lamb Shanks Braised with Lentils & Curry and really liked it, so did my guests. Molly's recommendation of "passing lemon wedges or a small cruet of good-quality red wine vinegar at the table" was an excellent suggestion - it does add a nice little zing to the finished dish. The description of earthy flavours is entirely accurate and those elegant little Le Puy lentils work very well. I'll keep this in my ever expanding lamb shank collection. I'm going to be enjoying some leftovers this evening. Rover
  16. The Apple Guy from Denman Island grows quinces. He has a stand at the Trout Lake Farmers' Market and used to show up at Granville Island in previous years. I asked him about the quince season on Saturday and he told me it was going to be a good harvest ... not ready yet, though. Rover
  17. Whiskey Mac - equal parts scotch and ginger wine ... with or without ice to your personal taste; almost worth having a sore throat. Rover
  18. Thanks Ann - I'm going to try this; would never have thought of evaporated milk! Rover
  19. Could you pm or post the Cooks Illustrated recipe, please? I tried the site, but it seems to need a fee registration. Thanks Rover
  20. Jason, the cheeses in my recipe are 2 cups Cheddar, 1 cup Mozzarella, 1 cup Parmesan - however, I hear you on the amount of the béchamel. I use penne in this recipe and it does plump up pretty significantly so the ratio to the sauce might be a clue. Thanks! Rover
  21. Made a great Mac & Cheese and with the bonus of leftovers. I reheated for lunch and encountered the usual unsatisfactory result, which I'd forgotten. I've tried this several ways: - microwave - Cuisinart Convection Toaster Oven - Standard oven The sauce "splits" and it becomes an oily mess. I've added a little milk/cream, tossed it around a little, but somehow - the result is always a little disappointing - a shadow of it's former glorious self. Does anyone experience this? What is the best way to enjoy Mac & Cheese, Second Time Around...? Rover
  22. This is the holiday fruitcake I've been making over the past 2 or 3 years and it gets raves every time. The name says it all! Full of the rich flavours of subtly sweet dried fruit, delicate spices and soft nuts; it is heady with the perfume of just enough bourbon. It doesn't keep as long as the traditional cakes, but will last a couple of weeks if stored in the refrigerator. Golden New-Fashioned Dried Fruitcake with Cashews, Pistachios and Bourbon Recipe By :Ragen Daley - "In The Sweet Kitchen" Do make the effort to find unsulphured dried fruit, as the flavour is so much better. If this is impossible, try at least to buy organic fruit 1 1/2 cups chopped dried peaches 1 1/2 cups chopped dried apricots 1 cup chopped dried pears 3/4 cup plump golden raisins 1/2 cup Muscat or Lexia raisins 3 tbsps finely chopped candied orange zest -- homemade or best quality 1 cup bourbon 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 1/4 teaspoons ground mace 1 1/4 teaspoons ground ginger 1/8 tsp ground cinnamon 2 cups lightly roasted unsalted cashews 2 cups shelled unsalted pistachios 1 ripe pear 1 cup unsalted butter -- room temperature 1 cup granulated sugar 4 large eggs -- room temperature 1/2 cup full-fat sour cream 1/4 cup freshly squeezed lemon juice 1 tbsp Pure Vanilla extract 3/4 cup sweetened shredded coconut -- optional *All of the dried fruit should be chopped to about the size of large raisins. The day before you plan to bake the cakes, combine the chopped peaches, apricots, pears, both types of raisins and the candied zest in a non-reactive jug or bowl. Add the bourbon and stir to coat the fruit. Cover tightly and leave for 7-8 hours, tossing occasionally to distribute the alcohol. Preheat the oven to 300F. Grease two (9 ½ x 5 ½ inches) metal loaf pans and line the bottoms and up the two long sides with pieces of parchment paper. Let the paper overhang the edges of the sides by an inch or so. Lightly grease the paper, then set the pans aside. Sift the flour, baking soda, salt and spices into a small bowl and set aside. In the bowl of a food processor, finely grind 1 ½ cups of the cashews; add to the sifted flour mixture. Coarsely chop the remaining ½ cup cashews and the pistachios. Set these aside. Peel, core and coarsely grate the pear, then add it to the macerating fruit and bourbon mixture. In the bowl of an electric or stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, mixing well. The batter may seem to curdle at this point, but it will come together beautifully as the dry ingredients are added. Fold in the flour and ground cashew mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Scrape down the bowl often, making sure you reach the very bottom. Stir in the lemon juice and vanilla. If your stand mixer or other mixing bowl is too small to accommodate the batter as well as the macerating fruit and the chopped nuts, transfer to a larger bowl. Fold in the fruit and nuts, including the coconut, if using, in several stages, evenly distributing the goodies. Scrape the batter into the two prepared pans and smooth the tops. Set the pans in the centre of the preheated oven and bake for about 1 hour and 45 minutes, rotating the pans several times during the baking so the cakes bake evenly. The tops of the finished cakes should be firm and slightly springy, and a wooden skewer inserted into the centre of each cake should come out clean. Cool the cakes in their pans on a rack for 10 minutes then turn them out and cool completely before wrapping and storing. The cakes are beset when aged for 2 days in the refrigerator before being cut and served. Well-wrapped and chilled, this light cake will last up to 2 ½ weeks. For the very best flavour, let it come to room temperature before serving. Rover
  23. Hello, Suvir - I wonder if you would mind sharing your recipe for Susan Auntie's fruitcake? Your desciption is most seductive to a fruitcake fan. Thanks so much! Rover
  24. Thanks so much, everyone ... all of these are terrific ideas. My recipe uses the usual mirepoix, plus leeks and chiffonade of spinach in a chicken stock base. Tarragon and Italian parsley plus more chiff. of spinach with a hearty splash of sherry to finish. It's simmering away at the moment with about 30 mins to go before fishing out the hocks to peel and shred the meat. I may do some croutons (small ones) and serve with a glass of sherry on the side to sip or add to the soup as preferred. I love the idea of proscuitto shanks... must check into that. Lardons - YES! Rover
  25. It's been such a while since I made split pea soup that I can't recall if I simmered the hocks before using them in the soup. I wondered if anyone had thoughts on this. Thanks! Rover
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