Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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On 5/10/2019 at 8:01 AM, liuzhou said:
Am I the only person who can definitely taste peanut oil? I don't find it neutral at all, although I read this all the time.
Anyway, for what it's worth, I use panko a lot and never have the issue @eugenep describes. I'm going with the not enough oil and too low temp theory.Agree on peanut oil taste, agree on using enough oil, agree on hot oil.
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On 6/1/2019 at 10:55 PM, Duvel said:
No knead-style mixed grain bread (50% whole grain spelt, 50% wheat), 80% hydration, 5 days cold fermentation, baked in preheated cast iron ...
I am unaware of this extended fermentation. This is absolutely beautiful! Thanks for the inspiration to experiment further.
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Fresh mozzarella with balsamic and EVOO
Garlicky greens
"Store bought" lobster ravioli in shellfish/butter
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II have made "cheat caneles" with great success. Silicone mold and this recipe. https://www.latimes.com/archives/la-xpm-2003-may-07-fo-canneles7-story.html
My results
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Not about the food but certainly related. United had just merged with Continental. West bound flight, Philly -> SF. Upgraded to first. Long time United flyers, we were somewhat taken aback by the rather unkempt cabin crew. Meal was served. Attendant tilted husband's plate, slopping sauce up and over the container. Glancing at it, she quipped, "Eats the same." er.... well, I guess.
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Was intrigued by this WSJ article/recipe.
Cucumber Louis starter.
In the pan
Plated
I liked this a lot.
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Agreed. Parts can get pricy. At my Asian super, wings are more expensive than breast. I roast a whole chicken for the two of us, keep enough breast for a sandwich for DH and turn the rest of the meaty carcass into broth.
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1 hour ago, Ann_T said:
Baked a blueberry pie yesterday morning for dessert.
We ended up going out for lunch and Moe didn't want much for dinner so
we just had pie and ice cream.
Nice. And that ice cream looks pretty special, too.
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On 6/3/2019 at 5:35 AM, chromedome said:
I always include mustard (Dijon) in my broccoli salad. I like the way they play off each other.
You make a good distinction. Indicating Dijon, Coleman's or French's actually takes less time than typing "mustard".
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Norm, ribeye cap is the ne plus ultra! What a coup to have scored that cut!
Consider the contrast...
Husband munched on stuffed celery with his bloody Mary, then enjoyed a small bowl of corn salad = corn from a leftover ear, red onion, evoo, Banyuls vinegar, s and p.
For me, another green salad.
Then, ta da...Shanghai noodles with spam! Well, we don't always have a fresh chop on hand. It was good!
Parenthetically, since I've only been around for a short time recently, those who know me know that we cook out of the fridge and pantry 5 days out of 7. My moniker is "what's to eat when there's nothing to eat".
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1 hour ago, blue_dolphin said:
Ladies lunch today at the Petit Trois outpost in the San Fernando Valley. We were celebrating a birthday so we started off with some pretty bubbles.
Chicken liver mousse with onion confit and cornichons
French onion soup
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Frisée-Lardon salad with poached egg
Canelé
Espresso
Rather disappointing to step outside afterwards and find ourselves back on Ventura Blvd in the valley instead of somewhere in France!
You're living WELL!
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Anna, this is my first time crawling through this thread and I can only say that you totally redefine "Ladies' lunch". I am mightily impressed with the breadth of plates you share with us. My lunches sorely need an upgrade!
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These Chocolate Globs from Soho Charcuterie Cookbook are my "knock their sox off" go-to. Kind of brownies that don't get your hands dirty, so perfect for meetings..
Reprinted here:
https://www.geniuskitchen.com/recipe/soho-globs-155131
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Thanks. The recipes I saw included soy and ginger as well as red wine vinegar. I'll look for your red vinegar at New Mai Wah Super which carries almost everything!
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I've found instruction for red vinegar sauce on Google but would love to hear your take. Thanks for introducing me to this concept.
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Tomato and goat cheese. Basil and mint. Balsamic and EVOO.
Green salad, red onion, ranch.
Linguine with scampi-style prawns.
This dish evokes fond memories. We were sitting next to a couple of locals at Figs restaurant in Charlestown when it first opened. We struck up a conversation during which they told us that if we wanted good Italian we needed to go to "Tony's Place" in East Boston where "Mary" was cooking. So, we check it out and find that it was on our route to the airport. We scour the block looking for a restaurant and finally spot a small sign "Tony"s" on a seedy storefront. Go in to a drab empty room. From the back toddles a tiny, elderly woman who warmly greets us and tells us to take our choice of booths. No menu. She asks if we want her to cook for us. Sure. Will prawn pasta be okay? Sure. Do we want some wine?? Sure. She brings us two glasses and an unmarked bottle of red. She goes back to the kitchen while we have a little wine. Eventually she brings out two huge plates of prawns and pasta in a garlicky sauce. Divine. When we left, she eyeballed the bottle and charged us a couple of dollars for wine and something equally absurd for our fabulous plates.
So tonight, we raised a glass to Mary and to Tony and to our two fellow diners at Figs who introduced us to this sweet table.
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14 hours ago, Duvel said:
When I asked my son what he would like to have for dinner his answer was “Spaghetti with tomato sauce, like we had at Jimin’s place”. Hmm ... not that I like to cook Italian, but simple spaghetti with tomato sauce as experienced in a Korean friends home 🤔
I trusted my instincts, went for a simple tomato sauce from Marcella Hazan and got a nice piece of Gran Padano our of the freezer. Sometimes the simple things are the best, and we enjoyed the pasta a lot. “Best spaghetti ever, papa” ...
The kid has excellent taste. Simple and correct. And a fine example of food porn photography,
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Consider also lamb's affinity for anchovy. While basically following Jaymes' marinade, I usually add a couple of shmooshed anchovy. I also use this basic combo to smear over a butterflied leg then roll and tie for either roasting or rotis grilling.
Note, I do not like preserved anchovy yet find their inclusion in lamb seasoning quite delicious.
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There is a lot of wisdom in that book. My m-i-l introduced me to Poteca, an Austrian/Yugoslav walnut-filled bread. She told me that it was close to impossible to make, only passed down grandmother to mother to daughter. And, lo and behold, there it is on page 117 of the BCPC. Simple and correct. No discernible differences between mine via BCPC and my grand-m-i-l's.
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On 5/30/2019 at 2:02 PM, heidih said:
Tunnel cakes were a thing in the 70's. Not necessariy baked in - but tunneled out after baking.
Indeed tunneled out after baking. From mid-century Betty Crocker Picture Cookook
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2 hours ago, weinoo said:
Sometimes I buy the 3-hearts of celery package...plenty for a salad.
But - even better braised. And à la Grecque -can't be beat!
https://www.marthastewart.com/1142933/crudite-salad-la-grecque
During an early "stringent economic phase" of our life, when fresh vegetables seemed impossibly expensive, braised celery appeared several times a week on our table. Like 3 or 4. I vowed I'd never eat it again, but I think it's now time for a revival.
And, for the record, I always peel celery and cucumbers. And Broccoli stems for one grandchild who will not eat the florets but adores the stems, raw or cooked.
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Indeed. Also, he's such a lovely man. The kindest and gentlest. (Except that knowing our regular orders in advance, he greets us and says "An extra spicy turkey dog for Madame, and a Polish, no spice, for my brother, the wimp." guffaws at his own humor and gets to work.)
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"Loaded" turkey-dog at Mohamed's hot dog cart, Laney Flea Market, Oakland. Mustard, catsup, mayo, lettuce, tomato, red onion, cilantro, dill pickles, jalapeño. $3.50
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On 5/30/2019 at 11:07 AM, Kim Shook said:
To me, this is utter food porn, I shun the interior of a baked potato but kill for the skin and the clinging flesh....
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Dinner 2019
in Cooking
Posted
Stunning!