Bond Girl
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Blue berry pan cakes, blue berry cobblers and blue berry jam. Blueberry on a nice salad with french lettuce, lemon confit and a balsamic vinegrette.
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Thanks Episure, I will try this an Edward's recipe. If I don't have access to the good stuff, I bribe people to smuggle them for me.
I am 10 minutes away from Kaluystans and a train ride away from Jackson heights, so i can pretty much get a lot of stuff here. -
Are they canned, fresh or dried.?
Fresh from the Greenmarket. I usually cook them in water with onion, thyme, marjoram, some parsley and a smoked chili to give it some flavor. Drain, toss with mint, olive oil and a sprinkle of salt eat with bread. But, since they are so good from the market, I can't pass up buying a whole lot of them, so now I'm looking for different ways to cook them.
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The one thing that's crowding up my refrigerator shelves and cupboards are the chili sauce.
For my Tex-Mex moods, I have the smoked jalapeno jam that I bought from the Ferry Market in San Fran, then there is a bottle of smoked chipole chili sauce from Mexico, and a Mexican green sauce for my burritos. I also have a Maria's red sauce but I don't like that one too much (no distinction)
For my Louisiana mood, I have a burbon hot sauce and good fashion old tabasco sauce. Some one gave me a Tennesee Whisky chili sauce but I haven't opened that one yet.
For my Asian moods, I have Sirachia sauce, the red rooster garlic chili sauce, and a Indonesian chili sauce that is absolutely the favorite, but I haven't been able to get it since the Internation Market closed in Jersey City.
Then, I have the smoked chili sauces from Australia that's also fantastic, but I'm not sure what's in it, and don't really want to ask either.
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Hey Guys, I don't know a thing about Indian cooking so here is the idiot question: will this recipe work with cranberry beans?
Yes, it will work very well.
There is an equivalent for cranberry beans in Indian cuisine, it is the light flecked rajma.
Episure, how do you cook cranberry beans Indian style?
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Rosemary, sage and tarragon, for example (though thyme would, since we're familiar with that flavour through ajwain). Anyone tried?
I keep bringing these herbs from the suprmarket in the hope I can put them to good use. I think the problem with herbs is, they are so strong in their flavour and aroma that it takes you longer to like an unfamililiar one than if it was say, an unfamiliar vegetable. Here's an account of my experience/experiments with herbs thus far:
Coriander: Never liked it as a child, but can't have enough of it now.
Methi: I've always loved it - as a child I could eat platefuls of aloo methi. The only time I went off it was the five years between my first pregnancy and second delivery. I just couldn't tolerate the smell in those years. I'm glad to say now I'm back tp loving it.
Mint: I've always loved it - my one bad experience with it was during my early days in Ireland when I made a mint chutney and it tasted like toothpaste. It was then that I realised that I'd picked up peppermint instead of the spearmint we use in Indian cooking.
Basil: It took me a few attempts before I learned to love it. Now I look for excuses to cook with it. Haven't made anything Indian with it, though.
Tarragon: I combined it with spinach to make a saag the other day and if it wasn't for the fact that I'd added too much tarragon, it would've tasted pretty good. Adding a whole bunch was a big mistake - the tarragon was overpowering.
Fennel: Tastes pretty good in Indian curries.
Thyme: I'm not a big fan of ajwain, so thyme doesn't hold any attraction for me.
Rosemary: I got it the other day, love it, but don't know how to put it to use in the Indian context. Ideas appreciated.
Curley parsley: yuck! (with apologies to all its fan out there).
Flat parsley, sage: Haven't tried it yet.
Suman
At Tabla, they make an excellent rosemary naan, with ghee. Not sure about sage, but it works with anything grilled very well, so you might want to try it in your tandoori. As for Tarragon, it has a sweet licorice taste so, you can use it as a mild substitute for fennel or, use it in connection with fennel seeds with a layered flavor. That's just my point of view from years of growing this stuff on my window sill.
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Hey Guys, I don't know a thing about Indian cooking so here is the idiot question: will this recipe work with cranberry beans?
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This has been discussed at great length in the cooking forum see this link.
There's a lot of great recipes there.
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I got all the fixing for a bouillabaisse, or Julia-baisse, and will make it tonight in honor of Julia.
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CDH, my address is ....Please send unwanted purslane
I actually sautee them with balacan paste and thai chili and serve them over rice.
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No idea what to do with the shiso leaves. That's what I get for impulse-buying!
I put them into my ramen or eat them with cold soba. But, I've also mixed them up with mint and put them in my lemonade or lime-ade.
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I am eating those preserves that I just made, and now I don't think I can go back to the store bought variety. Looks like I may have to store up for winter.
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I stir together some wineberries, raspberries and sour cherries with some sugar and a squeeze of lemon on the stove, and put them in a working glass jar with lid. Should I be storing them in canning jars instead?
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It's very casual. I believe the prices are comparable to all the noodle bars jin the area. The Ramens are $7-9, depending on what you have. And other dishes are in the similar range. The place even does take outs and delivery.
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Love sweet summer corn. Get them from the Union Square Green Market and had to keep them out of the reach of the dog.
I usually cook my the way Tommy does in a pot of boiling water, but I also cut them off the ears and:
make corn chowder with them,
toss them in the pan with some oil and jalepeno peppers and put them in a gazpacho,
cook them with some zucchini, squash, tomatoes, and onion and serve that over rice,
make corn pudding
Have pasta with sweet corn and cheese or pasta with sweet corn and peas.
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I spent months watching this place go up, and now it's finally opened. It's still fairly new, so the menu is kind of limited with mostly Ramen and some selection of seasonal vegetables, pork buns and chicken and eggs. There is also a Daiginjo sake for those wanting alcohol. Along with Minca, this is the latest noodle bar to join the scene previously dominated by Rairaiken and Sobaya. Hey pretty soon there will be enough places for us to start the Ramen Club.
Momofuku
163 First Ave
212-475-7899
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second annual tomato festival will happen again on September 1, 2004. If you like heirloom tomatoes, this is your chance to taste a good variety of them.
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No secret hiding place. I am one of those really obnoxious beings who likes to flaunt my indulgence in all the really bad food.
Having said that, the sugar snap peas must be placed well out of sight of the dog.
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I ended up scraping out the filling in the middle of my frog commissionary cake. It was too sweet.
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One of my [many] fears about being out on the dating scene again is that my next relationship will be with a guy who is very engaged emotionally, but absent from my kitchen.
I'll take emotionally enagaged over MIA in the kitchen. Judging from the cooking skills of the men I dated over the past 20 years, I rather that they stay out of my kitchen.
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as an aside, i've never been able to understand why the attire of others offends people
word
I'll second that. Don't get the jackets required policy either.
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Now I know why I don't make carrot cakes more often. It took me two #$^&*@ hour to hand grate the carrots.
Katie and Varmint, you guys are right. The frog commissionary carrot cake os out of this world. And, I don't feel one bit of guilt eating it since I technically worked off the calories in advance by grating those damn carrots.
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Since I get my grocery from sunrise mart, I pass by there all the time. It's always packed though as a far as Japanese street food goes, it's kind of mediocre.
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Whenever my friends hears where my insignificant other works, they picture artfully arranged sushi or sashimi for dinner every night, the infamous miso cod for sundays....Here's the real truth: the number of time he cooked for me is.......Zero. Zilch. Nada. However, I do recall the one time he made breakfast for me the whole venture took over an hour. He first have to grind the coffee, then warm the mugs with hot water, then make sure the water for the coffee is at the optimal temperature....(you get the idea.)
Having said that, the affection goes both ways. Having dated me for more than a year, he recently exclaimed "I never knew you can cook!" after sneaking off with a piece of strawberry tart from the kitchen while I wasn't looking.
Before I read your post I was getting ready to be hit by major pangs of jealousy.. I guess not. You and I are in the same boat
Perhaps worse. As a chef not only does the insignificant other not have the time to cook for me, he knows when you've taken shortcuts and thing...
Single Item Food Places in NYC
in New York: Dining
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The dumpling man on St. Marks, not great but good for the area.