Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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11 minutes ago, shain said:
Thanks. The palchintas are made of a simple thin batter of flour, eggs, milk and water. The filling is made of pan fired mushrooms, some cream, garlic and thyme. Thickened with roux and blended.
Aha.....Thanks for jogging the memory re crepes. Perfect 24/7 building blocks. Will bring them back into rotation.
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Bread squash blossoms with Panko , fry and serve with lemon wedge?
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36 minutes ago, shain said:
Palchinta with creamy mushrooms.
Can you give some info on these? They look delicious.
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On 6/18/2019 at 6:19 PM, Duvel said:
Business lunch in Tokyo: There is very little to say other than this was most likely the best sushi I have ever had ... and I do not even know the name of the shop. Chef prepared for the four of us, took all in all about one hour. Quality of the fish and the preparation was outstanding ...
This meal deserves a thread of its own.
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1 hour ago, Katie Meadow said:
Not to disparage anyone here on eG, where help is so readily and generously given, but again, when it comes to corn be suspicious of all information. Mine included!
Adding to the confusion are the regional differences in corn bread. Yankee vs southern, for instance. Savory vs sweet. Muffin vs cake texture. And then there are the myriad international takes...
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15 minutes ago, Captain said:
Ham & Cauliflower soup. I used the cauliflower instead of split peas for Keto reasons.
Only a licked clean soup-plate could be more descriptive.
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21 minutes ago, weinoo said:
A few dinners that have stacked up...
Brought this home from Pop+Dutch:
So this was dinner the night we came home from Provincetown:
My standby Roman:
Mezze rigatoni all'amatriciana. Also meant a frittata the next morning for breakfast 😋.
Then I went all Spanish/Basque:
Ensalada de Judias Blancas. White beans (RG's fancy ones) with tomatoes, olives, onion, parsley, olive oil, wine vinegar, etc. Along with:
Ensaladilla Rusa. Potato, vegetable, and tuna with capers, green olives, mayo, etc.
I need to
order ingo out to dinner soon. This is 3 nights in a row.You do boarders?
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I would tend to go French (https://www.europeancuisines.com/france-french-beef-heart-in-red-wine-with-smoked-bacon-onions-and-garlic)
Italian (http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/627/id/37/)
Spanish...sub heart in this robust stew (https://honest-food.net/spanish-chilindron-stew/)
Hungarian (https://countingsheep.typepad.com/amuse_bouche/2004/02/hungarian_gulya.html)
neo-Greek (https://barerootgirl.com/nourish/2014/11/20/mediterranean-beef-heart-stew/)
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1 hour ago, Okanagancook said:
Rice with chili oil to go with.
We could get along,,,
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8 hours ago, Duvel said:
They are really good ... am a bit lazy, so I just give you two articles to explain 😉
https://www.seriouseats.com/2013/06/tokyo-ramen-street-rokurinsha-tsukemen-noodles.html
Slurp....
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9 hours ago, Bernie said:
I
From what I glean corn meal is a lot courser than Polenta but its almost the same thing, though it may not have any husk in the mix.
Corn meal is actually the finer of the two.
What would happen if you blitzed polenta in a blender for a minute? Not corn meal, but perhaps a mix of coarse and fine meal.
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1 hour ago, Duvel said:
Rokurinsha, Haneda airport branch, Tokyo: Tsukemen with extra egg, large portion. Hits the spot every time ...
This looks fabulous! I get the general idea but can you give a more complete description? I could eat this morning, noon or night!
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Peaches and goat cheese
Rice noodles, skirt steak, green onion, cilantro, soy
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9 minutes ago, Kim Shook said:
I would also like to see the cornbread recipe. I'm a Jiffy girl and it is my shame as a GRITS that I've never made really great cornbread.
Re: homemade cornbread, you can combine the dry stuff in batch-size containers or zip-locs, then some morning turn on oven, add milk, egg and oil or melted butter to your dry mix and have your cornbread in the oven in a "jiffy"
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55 minutes ago, kayb said:
Girl. We have to teach you how to make cornbread dressing. Do you do cornbread?
Love the baking it in balls in the drippings. Cornbread dressing is a bit to "liquidy" to do that with, and I'm not sure how it'd do if you used enough less liquid to enable you to mold it. I will have to experiment.
My Austrian M-I-L used to wax euphoric about bacon dumplings her mother used to make. She never had a recipe, and since this was before the internet, we were never able to find one. But this is pretty close to what she described. Not rocket science and sounds pretty savory.
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Husband asked for really thin-crust pizza. Had homemade tomato sauce on hand. Oaxacan cheese, mushrooms, sweet onions. Free form, as pizza master Todd English admonished, "Never trust a round pizza."
Baked in lowest rack of oven on a cookie sheet in 550F preheated oven. About 7 minutes.
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It's a beautiful breakfast, Kim. You are a real trouper. It seems both of you are. Our kindest thoughts to you during these difficult days.
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26 minutes ago, shain said:
Pear custard tart with blue cheese and walnuts. Some mustard and oregano as well.
That is stunning!
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57 minutes ago, Katie Meadow said:
Margaret, who is the vendor for the Salvadoran tamales?
Katie, I don't have a name. Will try to check next week. It is a large tented booth that sells about half a dozen flavors and styles tamales: chili/cheese, chicken and pork, both Mexican and Salvadorian styles. Also made to order papusas, hot corn soup (eloté), aquas frescas.
There is at this flea market some very good latin street food. A barbacoa booth sells the classic lamb barbeque and a delicious consome with garbanzas. A taco booth cooks about a dozen meats to order and uses made on the spot tortillas, huge array of veg garnishes and salsas. Another booth has an extensive menu of made to order plates and a smashing menudo. (I asked about this and was told that "mama" blanches and cooks the tripe, then tosses that liquid, starting with fresh water to complete cooking and the finished soup. Very vibrant, spicy and fresh tasting,)
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1 hour ago, cakewalk said:
@ptw1953 - What a perfect loaf. Those corners! I have to ask - what recipe did you use?
Beautiful shape and structure indeed. ptw1953 obviously believes in using the right tools for the job, such as a pain de mie or Pullman loaf pan.
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2 hours ago, eugenep said:
I don't know if this is exactly "hot chocolate" but it has all the components with the addition of coffee
I just throw in 60% dark chocolate (I use El Rey) chips in coffee and add cream with no sugar (bc the sweetness comes from the chocolate is enough)
I tried using soy substitute for cream but there is a super big difference. The cream goes really, really well with the drink and gives it more body in addition to incredibly pairing of flavor (milk + chocolate)
Please let us know when/if you find a satisfactory milk powder. I usually keep some kind on hand for emergencies but have almost never needed it. Once in the country, a milk-loving feral cat who adopted us was visiting. Out of fresh milk, I mixed up a bowl of warm milk, using powder. She was ecstatic, took a lap, looked up at me and walked off the deck.
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Really tired of this heatwave. Realize that most of us don't have AC, often not even fans. So, it's been really hot for three days.
Cool plate of mango
Small things: soy and wasabi develled egg, mushrooms and balsamic, scorched scallion, handful of potstickers, these latter found in the freezer, leftover from package DH opened for a lunch.
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Cornbread
in Cooking
Posted
Thinking ahead to summer, I remember that broken up cornbread topped with a good buttermilk is a cool and satisfying sweet-salty-tangy dog-days breakfast or supper.