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marie-louise

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Posts posted by marie-louise

    Bay Area Summer Vacation for Local Tourists

    in California: Dining

    Posted · Edited by marie-louise (log)

    ... and we're still trying to come up with a special place to celebrate. Our anniversary is in mid-August & we are going to take a week off. We've thought about going everywhere from the French countryside to the northern California redwoods/ southern Oregon coast, but the other day it dawned on me: why not just stay home and have a very special week here? What better place to celebrate a long marriage than in the community you've lived together? We all give advice to people who are visiting here, but what about if you'd lived here for 30 years? What's still special enough to make a 25th anniversary celebration memorable, no matter howmany times you've seen it before? What's off the beaten track enough that maybe we've missed it?

    So please help me design a fantasy week for local tourists celebrating 25 years of marriage. For the moment, money is not an object (it might be later, depending on what you come up with!) Dinners at The French Laundry and Chez Panisse are logical suggestions. A hike at Point Reyes (especially since we went there the day after we got married) is another no-brainer for one afternoon.

    Best Hand Mixers

    in Kitchen Consumer

    Posted · Edited by marie-louise (log)

    I gave mine away when I got a KA. (I kept it for a while, but never used it.) I've never missed it-probably gave it away eight years ago or so. I keep my KA out on the counter.

    I find having a second bowl very handy. I can successfully whip cream in as small a quanitities as 1/4 cup in my KA, so I can't imagine why I'd want to stand there and hold the mixer for that or anything else.

    I also have an immersion blender, but only use it to puree soups.

    Leg of Lamb

    in Cooking

    Posted · Edited by marie-louise (log)

    I'm American and I eat lamb! In fact, I'm serving it for a dinner party tonight. I like to butterfly it, pound it more or less the same thickness, marinade it overnight, then grill it. Usually I do an Asian marinade, but tonight I'm doing one from a Mark Bittman column a few months back: rosemary, lavender, thyme (all growing in my garden); garlic, olive oil, fennel seeds, salt, and pepper-crushed together in a morter & pestle. I sear it on high heat on a gas grill, then turn it down & cook over medium heat until done. I'm serving it w/ white beans (made per the dried bean thread) and roasted asparagus.

    Cooking Dried Beans

    in Cooking

    Posted

    I haven't tried ALL these variations for aromatics, but here's some ideas I've collected from various sources-I'm sure others can add more.

    First of all, the basic recipe (I like to add some aromatics at the beginning, in addition to the salt.)

    BASIC BEANS Note this recipe is for 1 cup of beans, not 1 pound.

    Makes 2 1/2–3 cups cooked beans, which serves 2-3 as a meal or 4-6 as a side dish.

    1 cup beans, rinsed well

    1/2 tsp. salt (less if use salted stock)

    3 cups water or diluted stock

    Basic Aromatics:

    1/2 medium onion, quartered

    1–2 bay leaves

    1 large clove garlic, smashed

    several large parsley springs

    Tie aromatics into a cheesecloth. Bring all ingredients to a boil, cover, & cook in a 250º oven until done (approximately 2 hours for flageolets; 2 1/2 hours for cranberry beans). Remove the aromatics and discard them.

    VARIATIONS FOR AROMATICS

    Stick whole cloves into the onion, use 2 bay leaves, and add smoked ham or turkey (decrease salt) for beans that are smoky and slightly spicy.

    Add 1/2 cup chopped carrots to sweeten the beans.

    Add whole allspice and a piece of a cinnamon stick to black or red beans.

    Add rosemary or thyme for a nice herbal quality to white and lima beans.

    TO FINISH BEANS: (I really like these slightly warm, served w/ grilled sausage or lamb.)

    Put the warm beans in a bowl & toss them w/ 1 large shallot, finely diced or 3 scallions, including a little green, diced; 1 small clove garlic, pressed; 2 tbsp. fresh parsley, chopped; 3 tbsp. extra-virgin olive oil; salt & pepper to taste. Serve w/ lemon wedges. Serve hot, at room temperature or cold. Variation: Toss w/ 1/3-cup Pesto or Salsa Verde.

    Best Way to Cook Bacon: Soft/Crisp? Fry/Bake/Microwave?

    in Cooking

    Posted

    ... Besides baking on a rack (which I despise washing), has anyone found a way to do this?...

    I have one of those Le Creuset grill pans w/ the alleged non-stick coating. I've been using that to cook my bacon in the oven, it really seems to help keep the pan seasoned. My bacon doesn't turn out shatter-type crisp, though, because I use thick-sliced bacon.

    "Fresh Vegetable Medley"

    in Food Traditions & Culture

    Posted · Edited by marie-louise (log)

    For, 365 nights a year, you will be told "fresh vegetable medley," and it will always be sauteed-to-a-pulp zucchini, yellow squash, maybe two carrot coins, and a coupla strips of red bell pepper.

    The California version of this-not in "real" restaurants, mind you, just the rubber chicken business luncheon meals-is the same vegetables but almost RAW. The boneless, skinless chicken breast has been cooked until no moisture remains, the mashed potatoes are cold, and the vegetables are still raw. I always wonder just how they manage that, all on one plate. For a finale, the dessert is cloyingly sweet.

    Sigh, just once I'd like to have a decent lunch at one of these events. Today I had a soggy fried chicken cutlet and penne that was so al dente that it was almost crunchy. I saw them setting out the food an hour and a half before we ate it. I have to wonder if they poured the uncooked pasta straight out of the bag & simply steamed it for an hour and a half. (I skipped the veggies-but yes, they were there.)

    First ( and hopefully not last) meal

    in Food Traditions & Culture

    Posted

    I don't remember the first meal I cooked for him :shock: but hey, we've been together 29 years!

    I do, however, vividly remember the first meal he cooked for me: Stir-Fried Beef w/ Black Mushrooms from the Craig Claiborne/ Virginia Lee Chinese cookbook. He was an intern, and had been on call and up all night the night before our date. Before he took a nap, he drove across town to SF's Chinatown to get dried shiitakes, then to another store for the meat, etc. First of all it was very good, but more important, how could I not fell in love with someone who deferred sleeping after working over 24 hours straight because he wanted to cook me something special?

    He didn't get much sleep that night, either. :biggrin:

    Dining Talk 2004

    in California: Dining

    Posted

    Zuni Cafe is closed on Mondays; that would be perfect if you were coming in on another day. Chez Panisse is too far, plus you would not make it out of there in time, even with an early seating, to get to your flight. I'm not sure if the Ferry Building Farmer's Market is there that day; that would be another fun thing to do.

    For a non-food activity that time of year, I'd suggest a stroll along Crissy Field. It is a real treasure: a former military landing strip, now converted to a promenade along the water. In one direction, you are walking along right towards-almost under-the Golden Gate Bridge; turn around and you have a close up view of San Francisco and the East Bay Hills. You will a chance to get outside and feel as if you've seen the whole Bay Area. No shops or food, just gorgeous views.

    I suppose a burrito prior to your walk would be a good option, unless dim sum isn't excluded. I'll let someone who knows the city details better than me tell you which Mission BART station is safer & what burrito shop next to a BART station has the best burritos.

    Cooking Goals for 2004

    in Cooking

    Posted · Edited by marie-louise (log)

    The year is young-there is lots of time to meet any and all goals. Besides, spring is a great time to start cooking more! A change of season always inspires me to cook the things I haven't had since last year.

    My 2004 goal is to pay more attention to how I am planning my menus. I want to be more mindful of how the items on a plate, and the courses, compliment or clash with each other. I have done it some, although I've been busy–and sick–the past few months; not a good combination for planning multi-course meals, or even caring much about what you are eating. (But I'm well now, and life has calmed down-at least for the moment-so I'm raring to go.)

    I'm going to order Culinary Artistry today; I think that will help guide my thinking.

    Mexican Food in Northern California

    in California: Dining

    Posted

    Why aren't we demanding better Mexican food? Why are we happy with a number 6 combination plate with a chile relleno made yesterday, an enchilada that tastes like a taco and a taco that tastes like an enchilada, all smothered in a bland chile sauce? Why is the best thing always the refried beans?

    For me- native Californian who has never lived outside the state- this is my comfort food. I've been eating this stuff since I was a kid-I don't want you messin' w/ it! I know what you are saying, the preparation can be inattentive at times, but I LIKE these classic dishes.

    I do like it when good flour tortillas are served warm (and wrapped so they stay that way), when the cheese has been melted on top of the refried beans, and there is an assortment of salsas on the table.

    PS Cactus has really good crispy chicken tacos. (I'm not that fond of their burritos.)

    Caesar Salad

    in Cooking

    Posted

    This Fine Cooking recipe is good-their secret is a morter and pestle to pound the garlic & anchovies into a paste. This is a thick, mayo-type dressing.

    I'm also fond of the plain version from one of the Julia Child cookbooks-the secret of that one is toss the lettuce first w/ the oil, then the lemon juice, etc... This is good for those times you don't want a heavy, anchovy-flavored mayonnaise dressing.

    I like both kinds.

    Campbell's vs. Progresso

    in Ready to Eat

    Posted

    I keep a few cans around for quick lunches. I also find them too salty to eat them more than occasionally.

    No one mentioned Campbell's Tomato Rice. I like this made w/ low fat milk. Once it is heated, throw some cubes of whatever cheese you have around into the soup, then serve immediately. The cheese melts slightly, and depending on the type of cheese, gets nice and stringy in the soup.

    I also like Progresso Minestrone and Vegetable Soups-one can each-made into Ribalotta [did I spell that right?] Bring the soups to a boil, sink a few thick slices of stale sourdough bread into the soup, grate some Parmesan on top & bake covered in the oven @ 350 for about a half-hour. Bread takes on an amazing texture when cooked this way.

    Mexican and Diana Kennedy

    in Mexico: Cooking & Baking

    Posted

    Another fan. Thanks, Jaymes. Made it yesterday (w/ lime juice), tried it plain w/ some chips, then added oil, green onion, and cubed avocado & served it as the sauce for a shrimp cocktail.

    PS How long can I expect it to keep in the refrigerator? It is already looking a little runny.

    Carmel, Pacific Grove, and/or Monterey

    in California: Dining

    Posted

    Quick note to tell you about my trip, which unfortunately got shortened because I was sick...

    We went to the Mexican restaurant in San Juan Baustista on the way down and shared an enchilada & a chile rellano. Wonderful classic California/Mexican food on a beautiful patio. We also drove up to Fremont Peak-great view.

    The first night we ate at Stokes, and it was just wonderful. Great waiter, who suggested we start with the tapas for two and then order more if we were still hungry. Good idea, since all we wanted after that was a salad! The tapas platter had ahi w/ lentils, some incredible bacon- wrapped cheese stuffed dates, potato fritters, some sort of wood oven cooked shrimp over toast, and one more thing I'm forgetting. Good wine list, too. A beautiful restaurant, very very pleasant place to eat.

    The next morning we went to the aquarium-so cool-and then drove through the back way out to Tarpy's Roadhouse for lunch. Somehow I was expecting something more funky, but it was actually a rather formal restaurant filled with well-dressed business people. Husband had a steak sandwich, I had a brisket BBQ sandwich. They were both great. The service was average; for example, the waitress did not bring me water until after she brought the check, despite my asking for it three times, beginning with before our meal arrived!

    Alas, that was the end of our dining. We got as far as parking the car to go to Bouchee, when i realized I was just too sick to go inside. (No reflection on Tarpy's, I've had the flu for a few weeks.) We left for home early the next morning.

    The Martine Inn was okay, but quite frankly, not somewhere I'd stay again. Walking along the promenade in Pacific Grove was very nice; I would definitely stay in that town again if I was going to the Monterey area. Sorry, Tana, I never saw anyone who remotely looked liked they were in charge or I would have put in a plug for you.

    Thanks again for all your recommendations. Next time I'll make it to that Elkhorn Slough boat ride and Point Lobos.

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