Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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Note that when you add the butter, the mass will harden and separate. Just keep stirring. In the meantime, heat the cream, which will make it combine easier. At several points, it will look like a disaster, but it will soon come together into a luxuriant, silken sauce. You can determine the thickness by the amount of cream you add and the amount of time you let it boil down. Enjoy!I must try Margaret Pilgrim's recipe for the cajeta.
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You can make some killer ragu (see recent thread on eGullet) with ground pork and/or chicken thighs.
Rather authentic tasting taco or burrito fillings; enchiladas.
Swedish meatballs and noodles.
Pad Thai.
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It's an interesting question whether a caramel or penuche sauce or frosting is instrumental to bringing out a clean, fruit flavor. I can see a non-spiced cake with either of these as a WOW fruit bomb.
Maybe need to do this. Many thanks.
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I would also recommend making your applesauce cake without spices, only vanilla as seasoning. It is often spice that overwhelms fruit flavor. I'd add a splash of calvados or apple jack if you have it.
Margaret, with the small amounts of spice that are present in this cake, you don't lose any of the apple flavour. If anything, the blend of cinnamon with the hint of nutmeg accents it. I've tried probably about 20 or 25 different applesauce cake recipes, and great-great-gran's always comes out on top, with no needed boost for the apples.
I understand completely. Whether to spice, in any quantity, or not is a matter of taste memory. I grew up on the California coast where we celebrated the taste of fruit: never spice in sauce, or cake or pie of any kind. Just fruit and, when appropriate, butter and cream. I can't eat spiced fruit dishes, but certainly understand how others are used to this taste.
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Thanks, PC. I'm going to give it a go sometime over this next week. Looks wonderful, and I've got a jar of cajeta in the pantry. I'm all set!
I have the cake underway. Waiting for the applesauce to thaw.
And I have 2 jars and 1 can of dulce de leche in my pantry - Nestle, Goya and Roland. And I am stunned by the difference in the ingredients in them.
Have you ever thought of making your own caramel sauce "to order"? It is insanely easy: caramelize the sugar, stir in butter and sea salt, then cream and voila! Fresh and very inexpensive, compared to commercial. And you control the quality of the ingredients.
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I would also recommend making your applesauce cake without spices, only vanilla as seasoning. It is often spice that overwhelms fruit flavor. I'd add a splash of calvados or apple jack if you have it.
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Ahaa! I have maybe a half pound of grilled skirt steak that needs attending and was thinking of chopping it up and making a parmentier. But maybe hash is the easier answer. Thanks, group!
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That sounds delicious. I'm working on "Hash #3" starting tonight-smoking a side of Sockeye Salmon for a Smoked Salmon Hash. I'll do the same recipe as the Corned Beef Hash-baked, chopped/processed potato, evaporated milk, chopped/shredded salmon. I'll do the poached egg again, but maybe a different sauce this time other than Hollandaise. I'm still thinking about the sauce at this point. Should I just do a lemony Hollandaise or something else for the Salmon Hash?
Sorrel?
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Dejah, I have always felt/found that cooking salmon over hot, dry heat (BBQ, grill, frying pan) brings out the oil and consequently a strong fish(y) taste. Put less subtly, I hate grilled salmon whether fillet or steak. However, when poached or cooked in foil in the oven, an identical piece of salmon will be sweet and gentle and completely without the fishiness. Just my opinion...
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...I never heard of putting cream in hash, but it sounds good. I didn't grow up kosher by any stretch of the imagination, but nor did my parents ever pour dairy products into a pot full of meat....
It's not at all uncommon, for instance...
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As a small child would say when confronted with anything with beets in it--yuck!
As a toddler, I was infamous for accepting a spoonful of beets then blowing them all over the kitchen.
Now, I love them. My husband had similar issues, but now is a convert, and our daughter-in-law finds them food of the gods.
It's called evolutionary progress.
However, in corned or roast beef hash, they are a classic and stunning addition. Think rubies for breakfast.
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...For me the key is to use a hot pan (I just use a large T-fal skillet); once you ladle the batter in the middle of the pan, you need to immediately tip the pan in all directions to spread the batter and form the crêpe, which should happen almost instantly (if not, the pan is not hot enough)....
Exactly. THEN, immediately tip any excess batter OUT of the pan (into a waste bowl). Ever notice in France how there is often a kind of ear on the crepe? That's from the pour off.
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Perhaps, David, this is an outgrowth of the upscale brunch cafe, like Margaret Fox's Cafe Beaujolais in Mendocino or Upstairs Cafe at Chez Panise, where things like hash and omelets took modern turns. Additions like artichokes and sunchokes, sweet potatoes, fennel, butternut squash. They all work. Ergo, most anything goes.
But sticking to tradition, let's not forget beets and the famous "red flannel hash" of New England.
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Hash is the only way to get rid of the Thanksgiving turkey! Or Christmas leg of lamb or pork. Or the last days of a roast chicken. Anything goes, along with whatever leftover gravy or sauce there was.
I always add a splash of heavy cream at the end, turn up the heat and let it sear, then use a spatula to lift from the pan. No sticking in a cast iron pan.
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I bring several of these home every visit to France. A spoonful in many sauces, including ratatouille = magic. Similar product should be available on line, aimed at the professional kitchen. Yeah, that's what they use!
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There was a recipe somewhat like yours in the 1950's Adventures in Wine Cookery by California Winemakers called Tuna-like-beef Casserole. You add tuna to a hearty basil/garlic tomato sauce, then layer the sauce with bowtie pasta and cooked spinach, sprinkling with parmesan as you layer. Bake it until bubbly and crusted. Kind of a mock ravioli, and very good.
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Super stupid question? How do you get your towels greasy? I use only paper to blot up or wipe up grease. Greasy pans/pots get soaked in (dishwasher) detergent and scrubbed, then rinsed, leaving no greasy residue. What am I missing?
FWIW, I do use hotest water with All and Oxyclean in every load -> super white kitchen towels. I probably use 4 terry towels a day which I use for hand and counter wipe. Dishes, silver and cookware get linen or floursack dishtowel wipe.
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Marin Sun produces superior chickens. http://www.marinsunfarms.com/livestock/poultry/ as does Squab Producers http://www.squab.com/product/poultry.htm, including the transplanted French Bresse blue-foot.
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My best tip is to follow Judy Rogers' method for roasting a chicken. No truss, done in under an hour, super sexy oozingly juicy breast.
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Good thread!
To save time, I fill the pasta pot with hottest tap water then set it to boil.
I leave the most frequently used or most difficult to store pots or pans on the stove, like the above pasta pot.
I don't truss chickens before roasting: saves work and saves cooking time.
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I'll hang with mgaretz and suggest something vanilla-scented. Panna cotta? Intense ice cream? Miniature cream puffs? Creme caramel?
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Is a really thick, heavy cream even desirable for panna cotta?
In what context? After how many courses? How large are the portions of the previous courses? Are you also serving a cheese course beforehand? How large a portion of this panna cotta are you planning to serve?
Too much of a good thing can be a deal breaker. Or, IOW, can be a long remembered diminishing return
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The most active discussions on up-to-date Paris dining is taking place on Chowhound/France board.
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I also resolve to start writing down recipes as I bake and cook.
New Generation Gins
in Spirits & Cocktails
Posted
This is truly a "sipping gin". It would be criminal to add anything to this lovely elixir. Well worth searching out, and probably easier on the East Coast than West, at least as far as my research goes.
Disclaimer: this stuff could be habit forming. Delicious!