kjente2
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Posts posted by kjente2
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Tilde's Lefse
8 cups of potatoes cooked and riced (red potatoes recommended, but russets will work fine)
2 tbsp of sugar
1 tbsp of salt
3 tbsp melted butter ( you can use melted crisco if you like)
1/2 cup whole milk
2 cups of flour
mix in each ingredient one at a time to the potatoes
form balls
roll and fryTilde's is one that my sister's family swears by. My brother in law got it from a woman that he works with. It works!
http://beatrice-ojakangas.com/2009/07/the-best-lefse-recipe-ever/ - the one here is from the Goddess of all things Scandinavian. It WORKS!
I grew up making lefse as a family project. I used to think that mashed was fine, but about 15 years ago moved to ricing and won't go back. I think the covered board and covered pin are important. and most importantly, cool in the garage not the refrigerator. If you do need to use the refrigerator, make sure you have a towel or something on the potatoes so they don't get too wet.
I would never use a mixer, you don't want to develop any gluten, this is a delicate thing. You'd need more flour to get to the right constancy and then you'd end up with crackers.Hope that this is what you were looking for!
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"My Calabria" by Rosetta Cosentino. she lived there until she was 14 when her family moved to Oakland. they've maintained there food ad culture. this was her first book and it was nominated for an iacp award. she teaches in the San Francisco bay area.
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Another blue cheese lover. I did a blue cheese tasting plate for my office last week with 5 blues. Big woods blue a sheep cheese from Nerstand, MN; Caveman Blue from Rogue Creamery in Oregon, Dunbarton Blue, a cheddar blue from wisconsin (I'd read about it in Janet fletcher's SFGate cheese column); a creamy blue with a brie consistency that I can't remember the name of, and an English blue that I can't remember the name of. It was fun, first of all. People who had never tired a blue wanted to try them; those who did hadn't had these and it sparked a lot of conversation about favorites. The Big Woods Blue, dunbarton blue, and Caveman blue were the overwhelming favorites. My favorite changes by the way that I'm using it.
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"My Calabria" in the International section is a great book of the foods, traditions, family, and culture of that area. The writer teaches in the San Francisco Bay Area to a dedicated following.
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Now, what should I buy instead?
Take a look at Cuisinox Elite. It's triply. The handles are comforatble. It's dishwasher approved. It has rounded edges, great for pouring from. Great lids. I've had all clad for 25 years. I've purchased 2 new pots from Cuisinox. If I was replacing it all, thats what I would replace with. http://www.cuisinox.com/categories.php?category_id=2
You can find Gourmet Standard at some outlets and it's very nice cookware, as well. (they filed bankruptcy or at the very least had serious financial problems).
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http://www.sfgate.com/cgi-bin/article.cgi?...e&sn=002&sc=696
This article is about the San Francisco mandate and how business owners have responded. Many have responded by moving or planning to move to the East Bay.
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Another Beatrice Ojakangas fan. She is of Finnish decent and grew up baking and making Scandinavian specialties. The Great Scandinavian Baking Book is a favorite.
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I have eaten Walleye in Michigan many times and am curious if anyone has a special sauce/condiment that they like as an addition.
Also, any favorite methods/techniques for cooking Pike, Lake Trout, and Whitefish?
For pike, I suggest to send it back in the water... I have never been able to get rid of the muddy flavor of their flesh... and anyway they are full of bones
Here in North Dakota or in Northern Saskatchewan the pike have a very clean taste. From what I have seen people prefer the pike (when they dont know which is which) I prefer pan blackening them, best damn sandwich ever. My father is kind of a local fishing celebrity here and did a segment on Tony Dean Outdoors on how to remove the "Y" bones. But I dont know how to still. Lake trout and whitefish are quite good smoked. Whitefish especially is great any way its prepared.
I have the same experience. I don't think I've ever had a muddy tasting pike. The y bones are a pain though.
If the fish taste muddy it's from a muddy bottomed lake. One of the reasons canadian, northern minnesota, north dakota, or nothern wisconsin (my only experiences) walleye are more coveted is the sandy bottomed lakes.
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I have two partial loaves of bread that I have sliced and am drying on the counter; I'll then toast them briefly in the oven and give the crisped slices a few pulses in my Cuisinart. However, I always end up with too much dusty crumb and too much chunky crumb that has to go back into the oven.
It's a PITA and I'm eager to learn a new method. Ideas? Tricks? Let's hear 'em!
I put them through a sieve/strainer after I've toasted and put through the cuisinart. You may have to go back and forth to the cuisinart/into the sieve a few times, but they will eventually all make their way through the sieve. Takes some time but you get a very nice, fine, crumb.
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For those nights you're shooting for simple in San Ramon, Amber Bistro and The Peasant and the Pear in Danville are both nice. Cafe Esin was the first place that came to mind followed by those two.
Bridges in Danville (famous for being a resturant in Mrs. Doubtfire) was purchased by someone who had a great place in Walnut Creek, but I haven't been there since that happened and I'm not even sure if it still has the same name.
Noone I know who has been to Chez Panisse in the past year has been satisfied in any way. That neighborhood certainly is fun to hang out in though.
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If you can make the time, stop in a Copia. www.copia.org They have a tasting daily sponsored by a different winery each week. A daily food program. Exhibits- I believe it's American Diners right now. There is a minimal charge for some items (I believe even admission has been underwritten this month and is $5.00), but the gardens, the food demonstration, scensation stations, exhibits, and wine tasting make it a worthwhile stop.
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I have always liked Hang-Ah in chinatown. No ambeince, in a basement, but really fresh good food.
D
My Bay area freinds swear by a place in Oakland but I do not remeber the name. Maybe someone else will know the place. It is huge and crowded. Golden something maybe?
It's the Peony! I've been a very much enjoyed it!
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Thank you so much for all your help! Unfortunately, both Pacific Gourmet and Qzina are only open on weekdays and I won't be able to even talk to someone live to see what they have available until Monday. So, I will just have to pay more this year and buy many smaller bags this year. BUT, I will definitely keep these two places in mind for my next big order.
Happy Holidays!
I'm sure you've already thought of this, but what about the Guittard outlet store in San Leandro?
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hi, recommend me a good pizza stone please!
Unglazed quarry tiles from your local tile shop. About a buck each.
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I love caramelized apples (not caramel cover whole apples). Can one make and freeze? I know there would be some loss of texture, but...
Other suggestions?
Edited to add: Haralson's are a supreme eating and baking apple. Choice of Minnesotan's for baking.
Ship them to ME!
Make individual apple crisps or pies, pull them out when you want them in the winter. Use muffin cups or individual pie tins. I would guess you make make whole baked apples and freeze them once they're baked.
The apples themselves will keep whole for a long time if you have a place in your house that you can keep them cool and humid, a wet cloth on them is all that you need. I don't remember the temperature range, but I'm sure the orchard person can tell you. It's the dehydration that wrecks them.
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I had to dig this thread up again to share something that gave me nightmares last night. Before bed reading, new Williams Sonoma catalog. There is the DuFour puff pastry. Sit down, this is truly painful.
$42.50 FOR ONE 14 OZ. SHEET!!!
PLUS SHIPPING!!!
aghhhhh!!!
White collar crime. Whoa!
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Do you have baking with Julia? Beatrice Ojakangas did danish for the series. If you don't, I can share the recipes with you. She did a quick version for the series, which is very good. There is also a version that takes a little more time in her "Great Scandinavian Baking Book".
You can see a clip here http://www.pbs.org/juliachild/meet.html
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Armed with all of your warnings, and because I had a day off, I was able to watch today..it was accidental, but I did watch it.
I thought my gut would split when she said in the introduction something to the effect of making this and that AND would use "something from your very own refrigerator"! OMG!
In todays theme, Sandra brought outdoor items inside for tablescape...now, I'm not a prude, but if I went to someone's home and they put their outdoor birdbath on the table...buh bye. This was after "cooking".
Three cans of soup the turned into a different larger amount of canned soup. Grilled cheese sandwiches made with....ready?....canned cheese as the secret ingredient. The pear tart was made out of canned pears...this babe is a walking commercial. And a drink made out of the famous food science topping...
It's one of the best comedies on television and a sad sham...sadder if she buys/believes it.
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Go to Bo's Barbecue in Lafayette. I'm a Certified Barbecue Judge and would put Bo's up against any Q joint from Kansas City or anywhere else. Really, really good.
According to the SF Chronicle, Bo's is one of the 100 best resteraunts in the Bay Area. Great brisket and ribs, no gas used in the JR Oyler pit at all. Dozens of beers and wines. Don't be fooled by the uppity location and the Acme baguette and balsamic dressed salad served with the food. It's the real deal. Bring plenty of cash because cheap it's not . . .
Was it Bon Appetite that named Bo's one of the ten best BBQ spots in the USA? I remember reading that in the last several months somewhere and have meant to go there.
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If the bus numbers haven't changed, I would hop on a 17A on Nicollet Mall and ride it to Hennepin Lake. Walk 1 block to 31st, take a right..dinner at Lucia's. It's a nice neighborhood to roam around in.
I'd second Bakery on Grand, as well. My sister and I had dinner there last time I went home. Once I figured out that it wasn't St. Paul's Grand Avenue we sailed right to the front door. It was a wonderful meal and we had great service.
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Fig jam.
This is a great book and there are some of the ideas listed in the description.
http://www.amazon.com/exec/obidos/tg/detai...=books&n=507846
edit: fix the link.
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Friends and I went to Copia where several events were held to celebrate what would have been Julia's 93rd birthday and the first anniversary of her death. The day started with a demonstration of Julia's favorite ratatoille by Marie Simmons and hosted by Linda Carruci. There was a wonderful banana cake served in the lobby for her birthday. We went to a one hour film of Julia's life that included clips of every age of her life and recitations of poems her beloved Paul wrote to her. This coupled with all of the other events that Copia does so well made for a delightful day and a celebratory remembrance.
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as gloria estefan would say "comin out of the dark"..............it's me katie.
congratulations!
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For "oneidaone"
I CANNOT BELIEVE I SAID DECOMPOSED! And what kills me is that I didn't even notice when I watched the finale. I read what you said and had to go back and watch the show to see it with my own eyes. I feel like such an idiot... At least Ming knew what I meant. I don't think the judges even noticed when it happened. Talk about embarrassing!!!
Thanks for pointing it out!
Sara Lawson
You did a GREAT job! Very much enjoyed watching!
Where are you now?
On another note, KQED in Northern CA will not air the last episode until next week. The way that I heard Autumn's statement about cows and raspberries was cook locally. I was more amazed that the judges didn't hear that.
Looking for a type of Danish pastry recipe
in Pastry & Baking
Posted
Are you looking for an actual danish dough? Beatrice Ojakangas makes a great one. It's been quite some time since you asked and if you haven't found what you need that may be the trick. I have a multitude of scandinavian baking books. Check out the great scandinavian baking book.