MaryIsobel
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Posts posted by MaryIsobel
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18 minutes ago, MaryIsobel said:
Those look great. I often change my cooking/baking plans when I am having a "bad wrist day."
And on that note, I have found that good old, stinky Tiger Balm gives me fairly quick and long lasting relief, although it's not a smell that I want to permeate any kind of food and my dog hates the smell, so I usually just apply it at bed time.
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1 hour ago, Tropicalsenior said:
I haven't been doing any baking for about the last 3 weeks because of a flare up of tendonitis and carpal tunnel and of course on my right side. But today I managed to make some buns with a Teriyaki flavored filling. Not the best I've ever made but at least I made them. I'm happy.
Those look great. I often change my cooking/baking plans when I am having a "bad wrist day."
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1 hour ago, Smithy said:
I suppose everyone in the world already knows this trick, but I just remembered it last night in time to help today's road food. We went to a local grocery store for snack vegetables. I'd hoped for more asparagus, tomatoes and red bell peppers, but had to settle for some sorry-lloking carrots and limp celery. I picked the best package of each I could find. Last night after cutting and trimming, I bundled them into containers and put water into the containers, then chilled them overnight.
I'm still not impressed with the carrots, though my darling is quite happy with them. The celery perked right up, though! The container last night had a couple of inches of water in the bottom. Today there's none -- it's all inside the celery -- and the celery has noticeably swelled. Nice crunch, nice flavor!
Okay, so maybe it's an obvious thing. I'm still posting it in case someone else needs a reminder.
When I was a kid, we always had a yellow (Tupperware I believe) jug in the fridge with cut up celery and carrots with water on the bottom. That (and fruit) was a snack we could have any time without asking. Since this was mid-60's, I think my mom was a bit ahead of the curve. Of course I was envious of friends who had chips and cheesies on demand. One friend in particular, her mother kept a pot of oil on the stove for french fries on demand. Oh, how I wanted to live at their house!
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3 hours ago, Maison Rustique said:
I made this Dirty Martini Dip to take to a party today. It is so good! I tried it with potato chips and I could sit and eat them all day. Very easy--I think I'll be making this again!
I saw that recipe. Since I love a dirty martini, I'm sure I would like it. I'll have to make it next time I have company.
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Adding my wishes for your husband's continued recovery. I know quite a few women who know absolutely nothing about the workings of the RV so good for you for having a handle on it all!
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4 hours ago, blue_dolphin said:
Salad of Sugar Snap Peas, Turnip, Strawberries and Quinoa with a Miso-Maple Vinaigrette from Tenderheart by Hetty Lui McKinnon.
Nice combination of flavors and textures.
An interesting combination - looks crunchy and fresh
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21 minutes ago, johnnyd said:
Monkfish wrapped in Prosciutto
What a great combination!
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My sister and her husband were cleaning out an elderly relatives places and this was in a kitchen drawer with usual kitchen utensils
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1 hour ago, FrogPrincesse said:
Reactivating this thread initiated by @blue_dolphin!
March's theme for the cookbook club I participate in was Nik Sharma, and I decided to prepare the Grilled grape leaf-wrapped shrimp for the occasion. I liked the concept of marinating shrimp in something tasty and then using grape leaves to steam the shrimp on the grill (one of my favorite San Diego restaurants used to make swordfish dolmas, which is the same concept and is absolutely delicious).
The marinade is a paste of pistachio nuts (Trader Joe's was out of raw pistachios, so I used dry roasted), lemongrass, cilantro (lots of it), baby arugula, serrano chiles, peppercorns, salt lemon, and olive oil. This gave quite of a workout to my trusted and somewhat ancient Hamilton blender, but we managed to make it work. 😄
Regarding the pistachios, to be honest they impart more texture than taste, and I wonder if something else could be used instead.
The (peeled, deveined) shrimp marinates for an hour in the fridge, and then it's time to wrap it in grape leaves.
Once skewered, they cook for 3-4 minutes on each side on a hot grill (I used a grill basket for convenience so there would be no risk of losing shrimp between the grates). They are served with some of the reserved marinade on the side. I enjoyed this recipe which would make a very nice snack for a cocktail party!
Sounds fantastic - have never looked for grape leaves in this little town - but one of our grocery stores does have a bit of a Greek section. I'll have to check it out. I too question my use of pistachios sometimes. Given their price, I wonder if cashews or almonds would work as well because I never get a real pistachio flavour when I use them in recipes.
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2 hours ago, blue_dolphin said:
Chile Shrimp with Coconut Grits from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray with steamed sugar snap peas.
This was very good. Never would I ever have thought to cook grits with coconut milk and lemon grass but it worked really well. The shrimp are marinated in a mix of sambal oelek, fish sauce and soy sauce.
I'll have more to say about this book over in the cookbook topic after I've cooked a few more recipes.
I am really going to have to try grits one of these days. 64 years old and have never had them. Don't even know if they are available in these parts although almost everything is available online now...
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3 hours ago, rotuts said:
I do remember making RCS
I might have been 8 or so
the concoction was very sticky.
and hen cut into squares
so good.
by the time we got to the last square , days later
not so much.
learned a lot from the experience though.
They were a suprisingly big hit - kind of nostalgic I guess. Was probably one of the first things I ever made.
The browned butter and sea salt is definitely an improvement over the original.
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These will be part of dinner. Daughter and her fiancé just bought a townhouse and today is moving day. Since my husband and I are past the point of being useul for the actual move, we do what we can. Greek dip for an appy, ordered in pizza for the main and rice krispie squares (the Smitten kitchen recipe with browned butter and sea salt) for dessert. Disposable plates because it's a moving day and no one wants to do dishes,
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On 3/30/2024 at 2:05 PM, MaryIsobel said:
Frustrating bake today. Tried a different recipe for Hot Cross Buns. They didn't get nearly the browning desired but the internal temp was spot on and they feel very light. 6 for us, 6 for each of my daughters and 6 for our elderly widowed neighbour who loves any kind of baked goods.
Update on the HC buns. They were very good - not nearly as dense as other ones I've made and were enjoyed by all. I will use this recipe again but bake them hotter as was my initial instinct which I ignored as it was the first time making the recipe.
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Depends on my mood of the moment. I like arias but I also love Creedence and Bob Seger and Rod Stewart. The Goo Good Dolls, Tragically Hip, Elle King, Nina Simone, Carol King, Kris Kristofferson, Willy Nelson... one might say I have eclectic taste in music.
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I would gladly bid good riddance to self check-outs. In my area, it is rare to get through one without the machine beeping for some imagined problem. In our small town, I know most of the cashiers - a lot of them for 20+ years. I would hate to see them lose their jobs for a systems that has a lot of bugs. When I go to the neighbouring town and stop in the big grocery store there, I will use the self checkout if I have 3 or less items, only because they have about 10 self checkouts and only two or three cashiers working.
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11 minutes ago, liuzhou said:
The jellyfish is gelatinous with the texture of a particularly al dente pasta. It isn't cooked as such but is processed. and cured before being sold. I have written more about that in this topic.
Note: of the 4000+ species of jellyfish, only around a dozen are edible and they must be processed properly to be safe to eat. Don't be trying to eat what you come across at your local beach!
Interesting - thanks. Although our waters are home to lots of jellyfish, I have never thought "I should take those home and eat them." When I was a kid, my sister got stung by a Persian Man-of-War and promptly passed out on the beach and required a brieft hospital stay, so I have always thought of them as predators rather than food.
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5 hours ago, weinoo said:
Our last day in San Francisco dawned, and we hadn't yet been to our favorite breakfast place! Into the car, and up the hill, Potrero Hill, that is. Where, on one of the steepest streets around, you'll find PLOW. We like it so much. The griddle tends to be loaded, all the time...
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And these guys rock...
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To go orders, to stay orders, almost everything cooked from scratch (they make their own sausage, and if you order fresh fruit, it is cut to order). Just a great place.
For our final dinner, another classic - Zuni Cafe was the destination, and actually we walked from our AirBnB.
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As is our wont, drinks at the bar to start. And the menu...
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I was unwilling to order the famous chicken, not wanting the leftovers to go to waste. But there were other Zuni classics to be had.
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Piccolo fritto; expertly fried veggies, with that lovely aioli.
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A very proper Caesar salad.
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And my fantastic loin of rabbit. With sautéed greens, carrots that taste like carrots, and rich mashed potatoes. Significant Eater had (and loved) the gnocchi and we shared the Pavlova for dessert. Took an Uber back to the AirBnB - didn't feel like walking that stretch of Market St. again, though it does go right past the historic US Mint's San Francisco Facility. (WIKI) We stopped to read about it on our way to Zuni...
Coincidentally, the following week Ruth Reichl's Substack La Briffe was a piece about her current trip to the Bay Area.
I had no idea the current San Francisco Chronicle's restaurant critic is the granddaughter of Henry Chung, he of the famous Hunan Restaurant, a beloved place I often dined at, even back in the 80's.
Soon, we'll head back north, to the Sonoma coast, valleys, and Healdsburg.
When I read the menu, I thought "I bet he got the rabbit." I would have too.
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4 hours ago, liuzhou said:
Spicy shrimp with garlic, Shaoxing, soy sauce and scallions. 海蜇 (hǎi zhé), Rhopilema esculenta, an edible jellyfish. Rice.
Could you please describe the texture of the edible jellyfish? Is it raw or cooked?
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32 minutes ago, weinoo said:
Love the turnip cakes!
I think turnips need some marketing! Such a great veg but they get so little love.
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39 minutes ago, weinoo said:
the thing that bothers me the most is that you’re having fresh Dungeness tonight, Dungeness that your husband caught!!I left another 10% on top of the mandatory.
I probably would have too - I am a fair to generous tipper as I have worked as a server, as did my daughters. Too bad you are not close enough to share. We had 3 crabs between the two of us and I'm pondering what to do with the leftover.
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Wow - that all looks lovely. We are having Dungeness tonight that my husband caught last night. Just steamed with lemon butter on the side, garlic bread and Caesar salad. Nothing better than fresh Dungeness. Does the "automatic 17% to ensure fair wages" bother you? I mean why print it, why not just add 17% to the cost of the food. Sorry, but curmudgeonly me really detests mandatory "tipping."
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Frustrating bake today. Tried a different recipe for Hot Cross Buns. They didn't get nearly the browning desired but the internal temp was spot on and they feel very light. 6 for us, 6 for each of my daughters and 6 for our elderly widowed neighbour who loves any kind of baked goods.
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The recent change to short cords ( like 12") drives me crazy. I have to put the appliances so close to the edge of the counter, I am always afraid they will get knocked or "walk off" the edge. My food processor before last had a retractable cord - was perfect.
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Dinner 2024
in Cooking
Posted
I make a very similar recipe - the cost saving over buying the canned sauce is phenominal!