Richard Kilgore
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Posts posted by Richard Kilgore
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Here's the chicken modification of the bistekas rancheras. Apologies for the shaky image.
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After doing the bistekas rancheras, I wondered what this would be like using chicken leg quarters.
I made a few other changes to the recipe, using fresh roma tomatoes and adding a little ancho powder and Spanish Sherry Vinegar to the onion and garlic saute before covering the skinless legs with the mixture and the roasted poblanos (4) in the La Chamba casserole. No potatoes.
I left the finished dish in the casserole in the fridge for a couple of days before warming it up stove top.
Wow! Worth doing again.
(Photo later.)
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Wow! Elie, those are beautiful rolls. I'll have to try those sometime.
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I just finished packing a jar of six lemons for the 30 day cure. Looking forward to using it in some of Paula Wolfert's recipes for chicken or lamb with Lemon and olives. I had the same concern over the lemons floating up in the lemon juice (added the juice of five aditional lemons). So great that all this info was here.
Now I just hope I didn't put my fingers in the jar at any point.
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Hi Robyn. Can't help with the Arlington Dim Sum. Maybe someo else can.
But I would pass on the farmer's market and take in the China exhbit at the Dallas Museum of Art and then go next door to the Nasher Sculpture Gardens. (The Crow Asian Art Center is also next door to the DMA.) The DMA has a cafe in the atrium and also a restaurant. The Nasher has a cafe run by the Mansion at Turtle Creek. Or you can run up to the Meadows Museum at SMU. I don't know if their cafe is still open, but there are a number of good places for a bite in the SMU/Park Cities neighborhood.
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Heads up, those of you who have been lusting after Paula's tagra: www.tagines.com now carries Rifi tagras* in 3 sizes and shapes!
(*What is the plural of tagra? Tagaraan?)
I got one of these and think they will do fine for some things, but even the largest oval shaped one I got is only nine inches long (not counting the handles), so it's a bit short for many fish.
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I am starting some preserved lemons this weekend following Paula Wolferts directions in Couscous and Other Good Food From Morocco , so my first chicken with lemon and olive tagine is about a month away.
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For those looking for more background information on moles, you may want to check out our Mexico forum, where discussions regarding moles flourish.
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I was afraid this would be the next cook-off. I so want to make this, as I love the stuff, but living in Kingston, I know I won't be able to find most of the ingredients. Heck we don't even have any Mexican restaurants here. I do have some Ancho chilies, but other then that the only chili's I can get are Jalapenos, Thai and Scotch Bonnets.
Man this sucks...I love mole poblano, and I try to get it every time I'm in NYC. Does anyone know of a place that will ship to Canada, or a Canadian online merchant?
I don't know, but have you tried Penzey's?
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This is a wonderful idea that I'll follow from afar.
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I have been intending to make pizza dough for a week, so I have had a bowl with 4 1/2 cups of flour sitting in the fridge for that long waiting for me to do something with it. It's been covered with plastic wrap. Will it still be okay, or should I dump it and start with new flour. I don't mind dumping it if there is a chance the time in the fridge will effect the flavor of the pizza dough.
You can certainly store your flour in the fridge or freezer, the only question for me would be whether the bowl was tightly sealed with the plastic wrap. If it was well-sealed and you cannot smell any fridge odors or anything, I would definitely use it. Just bring it up to room temp before making your pizza dough.
Thanks, Laura. The seal from the plastic wrap was fine -- it's just that odors will permeate the plastic fairly easily. I'll give it the sniff test, and give it a try if it passes. Actually, the recipe in the BBA calls for the flour to be chilled before making the dough.
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There are also some posts on the foods of, and places to eat, in East Africa. Some on Kenya that I recall.
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I have talked with Rebecca and she will be joining us here in a few days as we try out her recipes.
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I have been intending to make pizza dough for a week, so I have had a bowl with 4 1/2 cups of flour sitting in the fridge for that long waiting for me to do something with it. It's been covered with plastic wrap. Will it still be okay, or should I dump it and start with new flour. I don't mind dumping it if there is a chance the time in the fridge will effect the flavor of the pizza dough.
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What a great kitchen, Dean. Thanks for taking us along.
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Thanks for starting this cook-along with The Pastry Queen thread, claire797. I talked to Rebeca briefly when she did a class at Cook Works in Dallas. I have my copy of the book on the way, and I'll definitely do the Rather Rich Cornbread Muffins as soon as it arrives.
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There are a number of interesting and helpful threads here on tagine cooking. A search turned up these among others. I think you too will find the unglazed tagines not only less expenseive than the LC, but more attractive and authentic. There is a great deal of detailed and valuable info below on the care and curing of these unglazed earthenware cooking vessels offered by Paula Wolfert.
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I did the onion confit using the recipe now available in RecipeGullet: 1/4 cup EVOO 1/8 + cup butter, two dried Bay leaves, Sherry, brown sugar, two frozen cubes of beef stock.
After 22 hours (back and forthj between high and low a couple of times), I put it in a jar although there was still some noticeable liquid in it. Should I pour this back out into a pot and reduce the liquid further?
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Thanks for catching that, Smithy. I'll look forward to trying it out.
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I did the bistekas rancheras today. No pics, but maybe later. I upped the roasted poblanos to four, left out the potatoes, used Spanish Sherry vinegar and baked for 1 1/2 hours at 250 in a table top Delonghi convection oven (no fan blowing).
Incredible! It goes on the keeper list in a big way.
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I have a lot of cookware, including several pieces of All-Clad SS.
For some applications they are excellent. The small roasting pan (which I got for a ridiculously cheap price) produces the best dripping with all the dark tasty bits of any roasting pan I have.
They have changed the once fine AC-SS roasting pans. They are still the same high price, but no longer tri-clad --- just ss only. Sur La Tab makes a tri-clad one that is almost identical to the old tri-clad and it's much less, about $99 if I recall correctly.
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Another delicious looking creation, Patrick. I too kind of like the look of the sticks on the sides.
BTW, do any of you use a cake turntable (like the ATCO) in making these cakes? If so, is it helpful?
Madeleines: Tips & Techniques
in Pastry & Baking
Posted
Pierre Herme's chocolate book. See the thread by that name in this forum.