SylviaLovegren
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Posts posted by SylviaLovegren
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This is not at all helpful to you and I'm sorry, and it totally shows my childish mind. But there's a company called "Smeg"? I certainly hope they don't have offices in Massachusetts.
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17 hours ago, Anna N said:
Simple shortbread cookies from a Robin Hood flour recipe. Not so successful was a recipe for short bread from the book Pure Dessert. Lots of tasty crumbs though.
Ask Darienne for her sister's recipe for brown sugar shortbread. Simple and really delicious.
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4 hours ago, Norm Matthews said:
My DIL, Cassie, her sister, aunt, and I don"t know who else, are all coming over this afternoon to keep their family tradition of making tamales for Christmas.
I want that phone. And the corny cornbread pan. And the rellies coming over to make tamales. Swunderful.
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3 hours ago, Darienne said:
Well here's my personal recipe...
Per person:- one whole orange, peel removed, large if you have them...or 3 medium for 2 persons
- 1/4 cup orange juice
- 1/4 cup milk
- a modicum of orange zest...this too will depend upon the orange
- 4 ice cubes
- sweetener if you like or if the oranges are sourish
It all goes into a blender and fits into a 12 oz mug, preferably the dark blue glass ones which our son gave us years ago. To accompany a large bowl of popcorn. For DH: salt and melted butter. For me: salt, pepper, olive oil, ground chipotle and packet of Stevia.I've never heard of an Orange Julep. Is it sort of like an Orange Julius, only with milk instead of egg white and vanilla. Or a Ontario/upstate NY thing? Sounds yummy. The orange doesn't curdle the milk?
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How about the one I suspect that many of us started with: Simple French Food (now in a 40th Anniversary Edition), by Richard Olney?
Agree it's a great choice. Olney was an impeccable cook with classic French techniques and sensibilities, writing in English, in a day when the kitchen was mostly manual and ingredients were local.
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FWIW,
I do believe that this process assumes you have a "frost free" fridge that has a circulating fan. Not sure how well it would work in an older fridge without a fan.
HC
It would work just fine. That's how old manuals used to recommend meat be kept -- on a rack with a plate under, loose covering (if any) for air circulation.
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Why does everyone mix their cornmeal.grits into hot water? Is there a reason? I always mix the corn with cold water -- no lumps -- then bring slowly to a boil, adding additional liquid as needed. It's so easy that way and you never get lumps. Maybe I should do a side by side taste test to see if there's a difference in taste or texture.
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Thanks everyone for their ideas and recipes! We love sweet potatoes, so we will be trying lots of different recipes in the next few months.
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Don't know if it will go with your TG feast, but this is one of my favorite sweet potato recipies, been making it for a long time. I think it was someone on eGullet that first made mention of it many moons ago:
http://www.epicurious.com/recipes/food/views/lime-cilantro-sweet-potatoes-109459
This sounds really delicious. Not traditional enough for me for T-Day but will be making it otherwise, for sure!
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My favorite cognac based beverage is Mississippi punch, Brigade-Major Thomas Unett's version (published 1850) from Imbibe!
2 oz PF 1840
1 oz S&C
1/2 oz Batavia-Arrack (as much as I despise their new screw cap bottles)
juice of 1 lemon
2 teaspoons sugar (note I reduce the sugar)
Before someone complains a drink is properly two ounces, blame Unett or the Mississippians not me.
Drinks novice here. What is S&C?
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Nobody wants to share their special sweet potato recipe? I need help!
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This is awesome! Love what you're doing and how you're doing it, so creative and resourceful. It's easy to have a fabulous design with unlimited budget -- but your kitchen will be much more interesting and personal. Can't wait for more pictures!
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Old: pretty much everything -- roast turkey, Betty Crocker stuffing with raisins and pecans, mashed taters, gravy, cranberry chutney, spinach salad with oranges and sweet onions, buttered peas, pumpkin pie, maple pecan pie
New: maybe those brussels sprouts? And I really need a good recipe for sweet potatoes. I made them once with cinnamon and onion and no one liked them except me. Have tried candied with brown sugar and butter but they never come out like my mom's did, with a nice really candied edge. Any ideas? No marshmallows, please!
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I was pleased to find Julia Della Croce's Umbria at a recent sale, and right next to it, Nancy Harmon Jenkins' Mediterranean Diet. Both really excellent!
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The first time I tried to candy citron, it was ripe and it really didn't hold together or look very appetizing - it got mushy and looked "furry" and did not have the flavor I expected.
It was sort of like the Mexican "candied pumpkin" which looks firm but is easily mashable.
It would not dry in the dehydrator, just sort of melted into blobs - it was sort of like gummy bears only less firm and had an odd flavor. I didn't use them in baking, I gave them to a neighbor who had several children and they treated them like candy.
Our neighborhood Pakistani markets all carry citron -- mostly the "hand" type, although I've also seen some that look like huge lemons. Maybe I'll give them a try in a few weeks when I candy the other citrus peels for Christmas.
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Andiesenji already wrote great infos as usual.
Here in Italy candied citron is used in a lot of traditional cakes, but all pastry shops buy it from specialized manufacturers since it's a really painstaking process. You need to start with raw (green) citron, but you can find for sale only mature (yellow) citron, so it's quite difficult to start unless you have a tree. Then you need to brine it for some weeks, here experience is key. Problem is that if you fail your batch then you need to wait for the next year before trying the next one. You grow old before being able to master this process, that's why now they are made only by n^th generation artisans and industries.
Well made candied citron has a nice green color because it's made from green fruit and the brining phase fixes the color. If you need to use it then look for the "cups" (half fruit, like in your photo) and avoid the cubed / striped / already cut ones. It's a great ingredient for cakes, since its bitter and acidic taste makes it more balanced and palatable than all the other candied fruits. It's also great for garnishes, just google "cassata siciliana".
If Lebowitz doesn't like it then most probably he never tasted the high quality stuff: low quality candied citron is atrocious, much worse than the other low quality candied fruit. The high quality ones are difficult to find, but totally worth it.
I suggest you to avoid trying to candy mature (yellow) citron, unless you like bad surprises.
Teo
Really? I candy lemons, oranges and grapefruits all the time but have never tried citron. What happens when you try to candy ripe citron?
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Is that candied citrus citron fruit? Or candied citron melon peel (citron melon is distantly related to watermelon)? It looks more like the citrus fruit, which would have a real citrus favor with some nice herbal and bitter undertones. The citron melon has a very bland flavor, mostly gained from immersion in a lemon/ginger sugar syrup.
Either one can be used as "candied fruit" for cakes, cookies, etc., but the citrus version has way more flavor and appeal, to me (obviously!).
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Congratulations! Everything looks fantastic. Wish there were a trip to your neighborhod in the future!
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Turkish Delight aka loukoumia is the jellied one. The nougaty looking one is halwa (halvah). Yum.
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Here's the bread - it's a white bread with some whole rye and a rye sour. Stays nice and moist for days - but toasts up too crisp for a sandwich. I'd prefer just the squidgy 12 grain bread I use for most other stuff.
It is however the perfect bread for the brisket sandwich that I will make later today untoasted.
I'm a big fan of Rudolph's and have it toasted for brekkers almost every morning. Haven't tried it toasted for sandwiches -- but that's mostly cuz I'm no fan of toast in sandwiches.
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Not to be Debbie Downer, but please make sure your chef never invites me to eat one of his meals. The thought of cod in dessert just makes me want to hurl. Reminds me of those sugared dried baby crabs I got fed once at a Japanese market, still gives me the shudders. But obviously some people like them. Just not me.
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My cousins got together and made a family recipes cookbook that has many of the dishes I remember from being a kid at different family get togethers. They also asked contributors to give a story to go with the recipe. It is a real treasure and I refer to it many times -- special favorites are Nora's white cake with broiled frosting (perfect for pot luck suppers), Aunt Molly's oatmeal cookies, and my mom's thick lentil soup with ham.
When our son got his first apartment, I made him a little book of recipes for his favorite "mom" foods. He did pretty well with most of them...and now his girlfriend is using some of those recipes, so that feels pretty nice.
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They open when they're dead and cooked, no matter what the size.
Bigger clams are usually tougher than the little guys (although 2 inches isn't huge). My mom always used to grind the big ones for clam fritters or for chowder.
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Ah. And I see it is a "thing" -- sounds better than chicken fried steak (although I happen to like chicken fried steak). Seems like something to look for if we're ever back that way again.
Can't find a book by Jean-Pierre Wybauw. Any help?
in Cookbooks & References
Posted
Addall.com is a great place to look for books -- they consolidate book sites around the world, so you can see the best prices. It's available for $80 from Powell's, and then up from there.
http://tinyurl.com/jhh9eg9