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Found 568 results

  1. Tataki Kyuuri no Shouga-zuke ( Cucumber pickles with Ginger) Serves 4 as Side. These are a simple cucumber pickle that only need a couple minutes to marinate. Tataki is from the verb to hit or strike and they are called this because the cucumbers (kyuuri) are slightly smashed before marinating in the ginger (shouga) dressing. Try to use Japanese cucumbers if possible, if they are not available then use seedless ones. 3 Japanese cucmbers 1 T grated ginger 1/2 T rice vinegar 3 T soy sauce large pinch of sugar 1. Cut the cucumbers lengthwise into quarters, then cut them in 2 to 3 inch lengths. 2. Place them into a ziploc bag and slightly crush them with the bottom of a pan, you don't want to smash them to a pulp rather you want to just open them up a little so they can marinate faster. Some will be broken. 3 Add the rest of the ingredients to the bag and masssage it gently to mix the ingredients. 4. Let it sit for about 5 minutes then serve. Keywords: Appetizer, Japanese, Side, Vegan, Easy ( RG1041 )
  2. Rachellindsay

    Christine Ferber's chestnut & vanilla jam

    I have just started to make Christine Ferber's chestnut and vanilla jam. I have halved the quantities she suggested and have followed her instructions which were to put the peeled chestnuts, water, sugar and vanilla pod in a pan, bring to the boil and cook for 15 minutes, strirring gently. The next stage is for it to sit in a ceramic bowl overnight. This is the stage I am at. My mixture went solid the minute I put it in the bowl. The sugar is now quite hard and I suspect that I had the heat too high when I cooked it for the 15 minutes. I have two questions. 1. Ought I have cooked it for a shorter period given that I had halved the quantity of the ingredients, and if so, how long should I have cooked it for? 2. Is there anything I can do now to save it? My fingers are still sore from peeling the chestnuts and I am really reluctant to put it in the bin if anyone can suggest anything. The quantities I used were: 400g peeled chestnuts 400g sugar 200ml water vanilla pod Thanks for any advice.
  3. Vikas Khanna

    Mango Chutney with Ginger and Garlic

    Mango Chutney with Ginger and Garlic Serves 2 as Side. Mango Chutney is become one of the favorite condiment in Indian restaurants all over U.S. Now you can make this chutney with this simple recipe and also create your own versions by adding your favorite ingredients. 6 firm half-ripe mangoes, peeled and thinly sliced 1 c cider vinegar 1 c packed light brown sugar 2 T minced garlic 1 2-inch fresh ginger, peeled and thinly sliced 1 T cayenne pepper salt and freshly ground pepper In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated. Keywords: Side, Fruit, Easy, Condiment, Indian ( RG1240 )
  4. I'm planning a bbq in a couple of weeks where I'll be serving homemade Vietnamese coffee ice cream along with some sort of ginger cookies. I'm trying to think of a tasty and unique way to incorporate Sriracha in maybe a caramel sauce, or a candied nut...something of that nature that can go over the ice cream. Any ideas or experience with this?
  5. Lindacakes

    Gotta Find the Jam, Man!

    Somewhere I read about an expansive jam from Britian, can't remember where I read about it (Here? Gastronomica? The Saturday Evening Post?) but a woman described it as teeny tiny whole strawberries and oh-so-delicious. Cannot google myself into it . . . The preserving thread, which captivated me yesterday, made me remember it. Can you help me?
  6. cooksandcapers

    Chutney Making

    Hello all, my first post. I have been picking up loads of tips from the forums over the past couple of months, it’s a great site. I was wondering if anyone had any thoughts on why chutneys are made in the way that they are, ie chop, add sugar, add vinegar… heat, stir lots and wait ages?? We have recently done a big batch of this one (about 15 times the recipe) http://redskitchendiaries.wordpress.com/2010/12/04/weekend-project-ale-chutney/ We have been thinking about how we might cut down on time and energy costs by taking a different route, and of course getting a quality product at the end. My understanding of preserving in this way is that you need to: 1. Stop enzyme/bacterial activity, this is done quite quickly with heat 2. Get to a pH of 4.5 or below 3. Introduce enough sugar so that the amount of available water for pathogens is decreased to an acceptable level, (which I think is a fair interpretation of water activity) Does anyone know why you need to stand over a stove for hours to reduce the liquid, why can’t you cook the veg to the point you want it, then separate the liquid, reduce to a good consistency and pot as normal? Any views would be greatly appreciated Rich
  7. Parents across for a couple of days next week, and taking us out for dinner Wednesday. They're staying in St James and had booked a table at Quaglino's, as Dad had walked past a couple of times and thought it looked small and intimate (!) and it's got two red forks in his Michelin, which apparently means that it's 'particularly welcoming'. I swiftly disabused him of its diminutive size and intimacy, to which he suggested that I book something instead. First thought was L'Oranger, but haven't been for years and concerned that it might get a bit pricey. Second thought was Le Caprice but also haven't been for years and concerned that it's not particularly welcoming (for non-regulars). Having been lurking for a long time, I know what an opinionated bunch you all are (although less so without Simon M's input), so can anyone either comment on the two choices noted, ideally based on recent experience, or suggest something else. Would really like to keep it to £300-400 for dinner, with a modest attack at the wine list. ta
  8. Chevre & Apple Chutney Roll Serves 8 as Appetizer. The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra". The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as variations to the basic recipe. Chutney 1-1/2 c apple cider vinegar 2 c sugar 1-1/2 lb tart apples, peeled, cored, chopped into 1/2-inch pieces 10 large garlic cloves, minced 2 oz fresh ginger, peeled, minced 1-1/2 tsp salt 1 tsp dried crushed red pepper 1-1/2 c (packed) raisins, coarsely chopped 2 T yellow or brown (or a mixture of the two) mustard seeds Roll 12 oz chevre, at room temperature 1/2 c apple chutney (from above), cooled or chilled Bring the vinegar and sugar to a boil in a saucepan, stirring until the sugar dissolves. Simmer for 10 minutes. Add the minced garlic and stir. Mix in the remaining chutney ingredients (but not the chevre!). Simmer until the apples are tender and the chutney thickens, stirring occasionally while it cooks. 45-60 minutes. Cool chutney and chill until used. Pat the softened chevre onto a sheet of plastic wrap in a rough rectangular shape. Cover with another sheet of plastic wrap and roll (or pat) into a 1/4"-thick rectangle. Peel off the top sheet of plastic and spread the chevre with a thin layer of chutney. Use the bottom sheet of plastic wrap to help roll the chutney covered chevre, along the long side of the rectangle, into a tight roll. Or, you can line a small loaf pan or other mold with plastic wrap and spread alternating layers of chevre and chutney inside the mold, packing each layer firmly,starting and ending with chevre. Unmold onto a serving plate and peel off the plastic. Chill if not serving immediately (roll can be made up to one day beforehand) and bring to room temperature before serving with crackers or bread. Keywords: Hors d'oeuvre, Vegetarian, Condiment, Appetizer, Easy, Cheese, Snack ( RG1046 )
  9. Mette

    Seville orange jelly

    I had a meltdown and bought a bunch of seville oranges, but I haven't got time to spend hours cutting the rind for making maramalade. Would it be possible to boil the whole oranges as one would for marmalade, and the just use the liquid, boiled with pips and sugar to make a clear orange jelly? Thanks
  10. Suzanne F

    Green Tomato Jam

    Green Tomato Jam Makes about 8 3/4 cups of jam; about ten 1-cup (8 ounce) jars. This recipe is adapted from the General Foods Consumer Center. 1-3/4 lb green tomatoes 1/2 c lemon juice 7-1/2 c sugar (3-1/4 pounds) 2 pkg (pouches) fruit pectin jell Wash the tomatoes. Grind, and measure 3 cups of tomatoes into a 6- to 8-quart nonreactive pot. Add the lemon juice. Add the sugar and mix thoroughly. Place over high heat and bring to a boil, stirring constantly. As soon as it reaches a boil, stir in the pectin. Bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle immediately into hot, sterilized canning jars, filling to within 1/8 inch of the top. Wipe the rims and threads of the jars. Cover the jars with 2-piece lids and screw the bands tightly. Invert the jars for 5 minutes, then turn upright. Let cool for 1 hour, then check seals. Variation: I added some finely minced lemongrass and very finely julienned lime leaf, for a little more "exotic" flavor. Keywords: Intermediate, Vegetables, Condiment ( RG731 )
  11. These folks were at my local Costco last week offering samples of their coffees. I had never heard of them, even though their facility is two miles from my house. Has anyone else sampled their coffee? I was impressed enough by the flavor and freshness to buy three pounds, and may call and arrange a tour of the roasting facility. Mayorga Coffee Roasters
  12. Tamarind chutney (Imlee kee chutney) Tamarind makes a sweet and sour chutney with the consistency of hot fudge sauce. It's an important element in the street- and snack-foods of northern India. Suvir Saran 1 T canola oil 1 tsp cumin seeds 1 tsp ground ginger 1/2 tsp cayenne pepper 1/2 tsp fennel seeds 1/2 tsp asafetida 1/2 tsp garam masala 2 c water 1-1/4 c sugar 3 T tamarind concentrate Combine the oil and the spices in a medium saucepan over medium-high heat and cook, stirring, 1 minute Add the water, the sugar and the tamarind concentrate. Bring to a boil, turn the heat down and simmer until it turns a chocolaty brown color and is thick enough to coat the back of the spoon, 20 to 30 minutes. (While still warm, it will look like a thin chocolate sauce and it will thicken a bit as it cools.) Makes about 1 1/4 cups. Keywords: Easy, Condiment, Indian, The Daily Gullet ( RG181 )
  13. jayashreetrao

    Raw Tomato Chutney

    Raw tomatoes are available in plenty these days.This chutney is ideal as an accompaniment for chapathis or rotis and can be prepared ahead of time and stored in the refrigerator.the ingredients needed are: raw tomatoes -1/2kg, sesame seeds- 1 1/2 tbsp, green chillies- 4 or 5, salt and curry leaves.For the seasoning:oil ,mustard seeds,turmeric powder and asafoetida. Wash and cut the tomatoes into pieces and keep aside. Roast the sesame seeds till light brown in colour and keep aside.Heat oil in a kadai and at first roast the green chillies and curry leaves and keep aside.Then add tomatoes to it and let cook till tender.When cooked allow to cool and grind all the ingredients together with a little salt.The chutney is ready Add the seasoning and serve.
  14. LindyCat

    Spirit Jams

    No, I don't mean ghostly apparitions on the toast of Christmas Past. I have a recipe for a red-wine jam (red zin or merlot work well) that is absolutely out of this world on a loaf of fresh, nutty wheat bread, and wondered if anyone had encountered such a thing for other alcohols. Now that it is far too close to Christmas to make such a thing, I thought a trio of "grown-up" jam would make a great present for any of those people you can't ever seem to buy for. Office folks and the like. I can't think of what might work well, though, perhaps addding a spirit to a juice to make something like rum-passionfruit jelly?
  15. foodie52

    Homemade Chutney

    Made lamb curry the other night, using Jaz's recipe. After seeing the price of Major Grey's chutney, I decided to make my own : bought about $8 worth of mangos, some golden raisins and spices. I made over a quart for about $10. And it was really , really easy and tasted great! Anyone else make chutney regularly, and if so, what kinds?
  16. achevres

    Cinco de Mayo appetizer

    I have been invited to a Cinco de Mayo party and asked to bring an appetizer for 6. I don't think it has to be Mexican, but I would like to bring something either Mexican or Southwestern in flavor or spirit (or at least South of the border). I don't want to bring salsas or guacamole or anything so predictable. Most of the interesting things I can think of need last minute attention, like fritters or gorditas etc. I like the idea of a shrimp seviche, but it looks messy to eat standing up. Any ideas on presenting a seviche for a cocktail-type party are welcome. I would like something that could be served room temperature and be prepared in advance. It doesn't have to be "authentic," just taste great and suitably impress . Also, I don't have time to experiment. I would like something you have made before. Too much to ask?
  17. Next week I will be volunteering at the James Beard house as a student chef. I figured that this will be a good opportunity to get in a little practice and learn some new techniques. I was told that the typical work will be prep and maybe some plating. My main concern is that I studied baking and pastry in culinary school. I was not taught knife skills, meat fab, etc... that I might have to do. The volunteer coordinator at the James Beard Foundation assured me that I will be able to be of use. Given that i am paying approx $35 round trip train ticket from New Haven, CT to volunteer, I want to make sure that i will be of service. What do you think? Thanks, Dan
  18. First this is a general inquiry about high quality good tasting dark chocolate in UK for eating. We know about Green and Black's which is made in Italy. Second, have you heard, or do you have web site for James Chocolate , Evercreech, Somerset, BA 4 6LQ. They have some wonderful tasting chocolates with rose, lavender, etc that someone gave us but they do not remember where they got it.
  19. I picked up some cooked squid from a local Korean market. It said it was boiled. One squid was packaged and came in at just under a pound. It was sliced in 1/4 inch rings and the tentacles were packed as well (almost like small octopi legs) It was firm but not overly chewy. The sauce in the small container packed alongside was the standard hot pepper paste with added sugar and sesame oil - very thick and sweet. If this is a standard item, how is it served? It seems like a great snack with cocktails. I have been eating it cold or letting it come to room temp. It is chewy enough that I can't really wrap it in shiso with rice. Thanks for any input.
  20. Last night's balmy skies graced our cocktail hour in the garden of the James Beard House. Apparently there are a lot of Bordeaux Wine Lovers a bout since this sold out event was subscribed by a diverse age group. The only 'difficult' part of the evening was making one's way past the swarm of staff from The Highlawn Pavilion & Manor who were hard at work in the petite kitchen to make each plate picture perfect. The appetizerrs [Frogs Legs w. black garlic, Spoons of Lobster w. mango, shots of spring pea soup w. jamon froth, wagu beef w. leeks and FG torchon] lept off the plates. Perhaps it was the Perrier-Jouet that helped them slide down? As Chef Mitchell Altholz slaved away in the kitchen ad the Knowles dynasty kept a laid back but watchful eye, the rest of us enjoyed this multi-course meal that began w. a plate of assorted crudo and ended with desserts typical of Bordeaux. An oil poached halibut, pheasant w foie gras & truffle & beef w. Bordeaux & blue cheese filled the gap between first and last courses. Michael Giulini of Deutsch & Sons supplied some excellent wines from Chateau Bonnet Rose to Ch Coucheroy Blanc to a Margaux, and a St Emilion. Surely the spirit of James Beard was hovering overhead on this wonderful evening...and me, I was the luckiest, as I got to enjoy all of it!
  21. Rachel Perlow

    Honey Fig Jam

    Honey Fig Jam 1 pt figs 1 c honey 1 tsp cinnamon 1 tsp all spice 1/4 tsp salt 1 tsp ginger, freshly grated 1 lemon or small orange, finely grated zest and juice Wash, remove the stem and blossom end of figs, cut in quarters. Put in heavy bottomed pot with the rest of the ingredients. Bring to a slow simmer, cover and cook for 1 hour. Remove lid, remove figs with a spoon to a food mill fitted with large holed disk. Pass fruit through back into pot, discard skin left in the food mill. Stir pulp into liquid. Simmer for another 10 minutes or so then place into clean jar and store in the fridge. Yields about 1 cup. Keywords: Fruit, Dessert, Vegetarian, Intermediate, Breakfast, Topping/Frosting ( RG1156 )
  22. annecros

    I found a mother in my pickle jar!

    I reached into my fridge today, knowing that there was one, and only one, of the lovely kosher dills left in there that I was craving, and low and behold there was a mother floating in my pickle jar! It looks healthy, a little dark in the center, and very intriguing. I can't believe it grew in the fridge, and am a little suspicious. OK, who knows if this is good to use? I have read up on vinegar making, but never actually done it myself. The kosher dills are very garlicy, will that corrupt the mother? Not that I object to a little garlic in my vinegar. Also, can I eat that last pickle? I have been saving it a couple of weeks. I'm sort of excited. It feels like foraging to me, almost, and maybe fate is telling me that now is the time to start my vinegar making experiment. Some treasures just pop up in the most amazing places. I have a source for some very nice vinegar jars. Anne
  23. Just read that marco pierre white doesn't think that jaime oliver is a "real" chef because he hasn't earned any michelen stars. I think it's crap, but maybe I'm wrong. What does is it take to be a "chef"?
  24. jhlurie

    Salsa versus Chutney

    Got a mango-black bean salsa today at Whole Foods in Edgewater and it reminded me of our older thread where we were debating the differences between Salsas and Chutneys. Has anyone dug up any further info on if there is any major difference. Take out the black beans and today's salsa was chutney. I swear.
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