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Found 569 results

  1. After Friday night's dinner guests ravaged my last jar of black cherry preserves lovingly brought home from Pays Basques, I bought several pounds of ripe Bing cherries, our local variety, at an orchard stand yesterday. I plan to put up several jars, following normal preserving methods. Are there any trucs I should mind? (FWIW, this preserve is heavenly with ewe and goat cheeses such as Manchego or Petit Basque, also cow's milk cheeses, like comte.)
  2. I'm curious if anyone has been to Greg Couillard's Spice Room & Chutney Bar inside Hazelton Lanes. I've passed by the last couple weeks on my runs to Whole Foods and have seen activity at the Manyata Courtyard Café but haven't been around the area late enough to see how the Spice Room is when it's open (for evening service). Has anyone dined at the Spice Room? If so, what did you think of it? I'd also be happy to know of any previous experiences you might have had of Couillard's work if you haven't eaten at this establishment. Thanks!
  3. As many of you here already know, Japanese cuisine very often employs seemingly monotonous combinations of dashi, soy sauce, and mirin (and sake and sugar). I'd like to summarize the ratios that I actually used to make Japanese dishes here. Niku jaga (right) Dashi:soy sauce:mirin = 8:1:1 The other day, I wanted to have something light for supper, but I knew that my children wouldn't care for niku jaga, so I decided to make both niku jaga and curry. I simmered carrots, onions, potatoes, and pork for 10 minutes, and transferred one half to another pot to make both of them at the same time. Simmered daikon (right) Same as above (8:1:1) An 8:1:1 mixture of dashi, soy sauce, and mirin is called happou (versatile) dashi because it can be used for variety of dishes. I checked various recipes for happou dashi, and found it must be made with light (not dark) soy sauce. I'm a Kanto man, so I will stick to dark soy sauce. Nizakana (left) Water (not dashi):soy sauce:mirin:sake:sugar = 5:1:1:1:0.5 One recipe calls for the 5:1:1:1:1 ratio, but I wanted to make mine less sweet, so I settled on 0.5 instead of 1. Later I found another recipe that does not call for sugar, thus the 5:1:1:1 ratio. Takikomi gohan (lower left) Water (not dashi):soy sauce:sake:mirin = 12:1:0.75:0.5 One recipe calls for a dashi (not water), soy sauce, and mirin ratio of 12:1:1, and another recipe calls for 14:1:1, but I prefer the ratio above (without dashi and with sake). Dipping sauce for noodles Dashi:soy sauce:mirin = 4:1:1 I also use this ratio to make dipping sauce for tempura. Soup for hot noodles Dashi:soy sauce:mirin = 12:1:1 My special furikake Soy sauce:mirin = 1:1 45 ml each per mackerel can. Tendon sauce Dashi:soy sauce:mirin:sugar = 2:1:1:0.5 Tendon sauce should be sweet. Gyudon Dashi:soy sauce:mirin:sake = 10-12:1:1:1 May gyudon recipe can be found here. Japanese sauce for hamburgers Soy sauce:mirin:sake = 1:1:1 Chicken and negi "kuwa yaki" (chicken coated with wheat flour and pan-fried) Same as above. Made some corrections.
  4. Yesterday I had the always renewed pleasure of waiting in line for nearly half an hour at my local Poste to ship a package to a friend in Atlanta, GA. Inside: 3 jars of mustard. Weight of package: a hair over 2kg. The post office woman asked me what I was sending in my package and when I said, "De la moutarde," she looked at me and shook her head. Oh, no, that won't do. You can't send alimentary products to the U.S. People get their packages opened and pulled apart. She took out a book of rules in different countries and flipped through it until she found the U.S. Yes, indeed, I needed to declare my package to the FDA and get a waiver to send it on, which would then be affixed to my package and everything could go smoothly. This seemed utterly absurd to me! We're not talking about produce or meat or anything remotely dangerous, but jars (sterilized obviously by their maker - these are purchased jars of mustard available in stores) of ground mustard seed, vinegar, etc. So now I have my carefully packed package on the counter in my hallway. I don't want to let down my mustard-loving friend, but the idea of going through all the hoops seems silly. Does anyone else have experience sending food items through the Poste (or via some other means; because as a side remark, she told me that as my package was over 2kg it had to be send by Colissimo blablabla, some higher-up level of shipping, and would cost 37.50 € - which also kind of stinks...).
  5. spicy pineapple/rhubarb chutney i love chutneys with all kinds of meat, fish and even simple chutney sandwiches, as Monica Bhide suggests in Everything Indian. thanks, snowangel, for suggesting this one i concocted would be good with a sharp cheddar grilled cheese sandwich; it is. this is especially good also with pork, chicken and salmon. makes one pint chutney. 2-1/2 c rhubarb, diced 1/2 inch 1 c unsweetened pineapple, sliced and chopped 1/4 c golden raisins 1/4 c cider vinegar 3/4 c sugar 2 T ginger, minced 1/4 tsp ground cloves 1/4 tsp curry powder 1/4 tsp ground cardamom 1 tsp hot thai chile flakes 2 garlic cloves, minced 1 T grapeseed oil 1/2 tsp kosher salt mix fruits with sugar and vinegar. allow to set for about an hour to extract juices and soften raisins. stir in spices, oil and salt. i wanted to try out the jam setting on my kneadful thing and did so. that was great, no muss, no stirring. otherwise i would have cooked this on medium low heat for about 30 to 45 minutes (depending on preference), stirring as needed to keep it from sticking. store in jar in fridge up to two months. Keywords: Condiment, Fruit, Easy, Hot and Spicy ( RG1975 )
  6. Jamaican Jerk Paste This is a versatile condiment and marinade for pork, lamb, goat, chicken, and shrimp. 5-6 Scotch Bonnet peppers or 2-3 Habeneros, roughly chopped (stem removed with most membrane and most seeds) 10 scallions, roughly chopped juice of one large lemon 4 - 6 sprigs of fresh thyme (leaves only) - or 1 1/2 Tbs. Dried thyme 2 tsp. olive oil 5 oz. raisins, or other dried fruit like apricot 1 tsp paprika 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger (1 tsp. if fresh) 1/2 tsp cinnamon 1 tsp freshly ground black pepper 1 Tbs whole allspice (heated in skillet and then ground in a mortar and pestle, spice grinder or coffee grinder) 2 tsp salt 1 tsp granulated garlic 2 tsp dried onion 1/2 freshly grated nutmeg 1/2 tsp ground ginger (1 tsp. if fresh) 1/2 tsp ground cinnamon Blend into course paste in blender or food processor. Keywords: Easy, Carribean, Condiment, Hot and Spicy, Marinade ( RG1974 )
  7. i have access to lots of beautiful rhubarb and i'm craving chutney. anyone have tips or recipes for me?
  8. http://www.nytimes.com/2007/05/09/dining/0...gin&oref=slogin Weird or Yummy?
  9. A Chef's Tasting of the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY. Photo #4: Grant Achatz of Alinea Restaurant (Chicago, IL), named Best Chef Great Lakes. More to come ...
  10. Kudos to Chef Celina Tio, of The American Restaurant, for being named the James Beard Foundation's Best Chef of the Midwest.
  11. As far as I can tell -- and, believe me, I've been working hard to disprove what I'm about to say -- this is the very last bottle of Inner Beauty Real Hot Sauce on the planet: I became a fan of Inner Beauty two decades ago, when Chris Schlesinger brought his grillin' and BBQin' to Cambridge MA at East Coast Grill. After a while, this legendary hot sauce (mustard-based, with fruit, spices, and habaneros) started appearing in grocery stores throughout NE and became a big hit on the burgeoning hot sauce circuit. It was my go-to hot sauce, and I probably went through a bottle every couple of months during the heyday. But then, for reasons that I've never understood (nor, honestly, been told), Schlesinger stopped making the stuff. It started disappearing from market shelves, so in the early oughts I bought all I could find and hoarded it. Well, until I ate it all, too quickly. See, I was confident that I'd find little caches here and there if I looked hard enough, but for two years I came up empty. I also tried making it based on some recipes floating around, but, well, it's not the same. I gave up hope. Two years ago, while on a trip to visit family in -- of all places -- Bisbee, Arizona, we ambled into a gift store to get a few cold Cokes on a blistering July afternoon. Lurking on the shelves of that tiny store, next to gew-gaws and bric-a-brac, were the last two bottles of Inner Beauty in the world. It took me nearly two years to make my way through the first bottle, and I'm now into the second, and last. I don't know how to think about it. How do you eat the very last of something in the world, something you've treasured for most of your adult life? Do you have little dribs and drabs, spread out over years? Or do you consume it with verve and pleasure, the way it was meant to be enjoyed? The whole concept puts me in an existential dilemma that I have faced, largely, with confusion. Has anyone had a dilemma like this themselves -- or are you in one now? What did -- do -- you do?
  12. I'm getting ready to make some jerk pork this week, and though I used to cook jerk quite a bit, I haven't made it in several years (no access to a grill), so I thought I'd try a new recipe. My biggest question so far revolves around soy sauce: most of the "actually Jamaican" recipes I'm seeing call for quite a bit of soy sauce in the marinade (this one, for example), while the Americanized reconstructions tend to omit it (or they seem to use Jay Solomon's recipe). Is soy sauce an authentic ingredient? Anyway: any foolproof jerk pork recipes out there? And no I can't get my hands on pimiento wood to smoke it over (at least I don't think I can).... thanks! mark
  13. I'm hoping someone can help me solve a delicious mystery . . . I just got back from a trip to Paris and Corsica. I was served a fabulous salad in Corsica that consisted of a simple mixture of endive, carrots, cauliflower, red onions, frisee, some lettuce greens. Next to the salad was a pickling jar propped open with a cinnamon stick. Inside the jar were three pieces of salmon pickled in olive oil, star anise, capers, thyme, rosemary, carrots, some other unidentified things. I hope I'm properly attaching the photograph. Does anyone know what this is? Where I can get a recipe for it? Maybe it was the setting, or the wine, but it was truly one of the great dining experiences in my life and something I'd like to serve to guests. Thanks for your help!
  14. I've been reading far too many mystery novels where the protagonists travel from British pub to British pub, drinking and eating instead of getting on with solving their cases. When I saw a jar of Branston pickle relish staring at me from the grocery store shelf, I had an intolerable urge to buy it. I am full of cheese and pickle sandwiches now, and there is still lots of relish left. What can one do with Branston pickle besides cuddling it up alongside cheese in a sandwich? Anything?
  15. I am trying to thicken a jelly/jam I make to use in a molded chocolate. Any ideas on how I can do this?
  16. I tried some jams that I absolutely adore and they taste great in my cakes. However, unless served direct from the fridge, they're too runny and the cake layers slide around a bit, what to speak of when a customer picks it up and takes 30 minutes to drive home. How do I go about thickening it up so it's more stable?
  17. I just noticed tonight that I'm almost out of hot sauce. A few years ago, I probably had 20 bottles, mostly acquired in various Caribbean countries while on vacations, back when I could afford such vacations. Now I think I have about a quarter of one bottle. So, it's time to replenish the hot sauce collection. Ideally, I'd like to go to one website, probably http://peppers.com/ and just order five bottles. I don't want four or six bottles. I want five different bottles that will serve a variety of uses. So, who can propose the list of five, with extensive annotation?
  18. Check out the locals nominated for James Beard Awards....
  19. You saw the television series and all the trials and tribulations of the prospective pub owners...it has now been open for a few months and I popped in the other week to check it out and make a reservation. They haven't spoiled the interior - on the contrary this really feels like a nice country pub just with a nicer carpet and hopefully nicer food. The menu certainly looks tempting with very reasonable prices, probably because a good section is homemade pasta around the seven quid mark. Now we know the chef who won had won prizes for his pasta so this could be a good bet. Also, there are certainly no frou-frou menu items but just honest food with an italian twist. The best thing of course is that it's only 20 minutes from my house - but I guess I need to wait until I've been at the beginning of April before I know if it really is a good thing. I shall of course report back....
  20. I think this is deserving of its own thread, even though there is already a Lola/Lolita thread, because last night's dinner was as much about Jamison Lamb as it was about Lolita. John and Sukey Jamison trundled across from Latrobe PA to Cleveland last night to host this fabulous meal featuring their lamb. I have never had lamb this good and was concerned that I'd have to go to Lola or Lolita to get it - until I learned that it (and the entire Jamison story) is available to the world through the magic of the internet and overnight shipping! Jamison Farm And I'd like to thank Linda Griffith for typing up the menu items for the Cleveland Food & Wine Forum - so I didn't have to! Course 1:Baby Arugula Salad with crispy lamb rillette,tiny cubes of feta and cherry vinaigrette, accompanied by a splendid Greek Rose, Kir-Yianni, Akakies, Naoussa, 05. I sighed with delight as I ate this - lamb cooked in lamb fat, oh my! Course 2: Two divine Pan-Seared Scallops with small bits of house-made Lamb Sausage, and Baby Butter Beans, plated in Lamb Saffron Broth. Course 3: White Bean Agnolotti that were made by hand by Lolita Chef Matt Harlan. Light as a feather, with just the right balance between the cheese and the bean. Superlatively-flavored and tender pieces of braised lamb, tender chard and some of the braising broth. Wine: Anne Amie,Couvee A, Pinot Noir, Oregon, 05. Mr. DeMille - I'm ready for my close up: Course 4: A Grilled long-Frenched bone lamb chop topped with a salad of Meyer Lemon, Mint, Pistachio and a coulis of roasted/smoked Eggplant. After reading about Micheal Rulhman's recent chicken-bone eating experience, I was tempted to eat this bone, it was so delicious! Wine: Langmeil, Valley Floor Shiraz, Barossa, O5. Course 5: Slow Roasted Leg of Lamb on Butternut Squash Polenta, topped with Pickled Fennel and Mache. I tihnk Linda described this spot-on: "Medium rare, thin slices of lucious lamb...delicate and sweet...tender as a baby's ahem...the polenta was exceptionally delicious (a mental reminder to try this myself) and the fennel was a delightful counterpoint." Wine: C.G. Arie,Zinfandel,Shenandoah Vallley 04. For this photo, I moved the salad to the side so the photo might better illustrate the lamb (a dangerous move, since Michael Symon had already admonished one diner for taking their greens off the meat during an earlier course ) Dessert...Parsnip-Carrot Cake applause for Chef Cory! Again, Linda nailed it with her description: "A thin cap of gelled raisin over the cake was totally delicious, as was the long drizzle of pineapple caramel. And I want more of the sheeps milk yogurt that appeared at first to be a cloud of whipped cream on the side.: Wine was Chateau Cadillac Bordeaux, 02 which, as Linda noted, was a marvelous shade of gold. What a wonderful meal - Chefs Symon and Harlan truly displayed why this lamb is so special and worthy of expense and trouble to acquire!
  21. Doofus' Mayonnaise, or, The Mayo of The Lazy OK, you've got to have a blender, an immersion stick, a hand mixer or a food processor... I haven't made this since Kiddle killed our blender during the Velveeta Fudge Incident. Without electrical assistance, this would take a VERY long time. I tried it once, it took me almost half an hour to get to the mayonnaise stage. THAT doesn't sound QUICK, does it? Now there are folks who will fill your head with esoteric information about temperatures, exactitude of yolk size, using or not the whites, HOW dire a mistake it is if even a smidgen of whites are present. We say "Silly Folks!" to those people. They're probably all very worried in the kitchen or worried about what you think of them in the kitchen. Well, we're not, we just want delicious food, right? After all, MY reputation is already ruined, so I don't need to impress anyone, I just want to feed them and give them joy. You do too, right? This is simple organic chemistry, and not rocket science or angel food cake, for doofus' sake! WE are here to make delicious, easy and fresh mayonnaise, not to become the next BIG thing in mayonnaise kings. So, don't get nervous, I promise, it will come out fine. I usually use a yolk right from the refrigerator, but I have used a room temperature batch of yolks before, and everything was just fine. I have been told that you can use a whole egg, but we savor egg white omelettes in our house, so we tend to save our whites. OK, here we go! 1 egg yolk 1 T vinegar or lemon juice pinch of salt 3/4 c of oil (we use olive, but you can use almost any oil) you may add any of the following for variations: 1 tsp mustard 1 tsp any herb of your preference cracked peppercorns 1/4 tsp paprika 1 clove of raw garlic (fake out aoili!) 1 shallot PARSLEY will make it GREEN unless you just add the finely chopped parsley after blending. 1 tsp sugar, if you like Miracle Whip already a bit of cayenne, if you like a kick a tiny bit of lemon rind a bit of capers, drained! 1/2 an anchovy DON'T ADD FRUIT, THAT'S JUST GROSS. = First, you blend the egg yolk, vinegar or lemon juice, flavor additions and salt together. For about a half of a minute, dears, not long. Things will start to lighten up, and look all creamy yellow. It will smell good, don't taste it, I mean it- Get your finger out of there! BTW, I usually make this with lemon juice, I prefer it to the vinegar flavoring, myself. You may feel differently. Both methods work. Now, you begin to add the oil, about 1/8 cup at a time, blending for a minute after the first addition. Then, you will blend the mayonnaise for about 30 seconds for each subsequent addition. Well, thinking back to the time I made this in my Cuisinart, maybe a bit less, if you have one of those heavy duty fancy pie machines. Sheesh, I'll wager you wear fancy panties, too. You do, don't you. Well, I'm jealous. When you get to the 3/4 cup mark, be a bit less nonchalant. Watch what you're doing there, Fancy Pants! When the mayonnaise becomes very thick and glossy and beautifully emulsifed, it's had enough oil. You can stop now. You'll know when the oil has incorporated and it is time to add more, you will, really! The mayonnaise will begin to LOOK like mayonnaise, that's how you will know. If you are working in the dark, this kind of cooking will not be successful, I'm sorry. You'll have to do this by some book, in that case. This is home cooking, and we cook with the lights up, and the windowshades down! OK, Dearie, that's all there is to it. Kind of a letdown, eh? You thought I was going to impart some difficult old lady secrets to you, didn't you? You did, I just know it. Nope, after all, I'm all about the joy in the kitchen, not the anguish! Oh, yeah, when it's done, store it in the refrigerator. TROUBLESHOOTING: If it curdles or separates, put a yolk in a clean bowl, beat or blend it 'til it's creamy, then add a couple of spoonfuls of the curdled sauce. When that incorporates and thickens, add some more, bit by bit, until it is all emulsified. If it tastes too oily, add a tiny bit of your acid, blending again. If it tastes too acidic, add a bit more oil, blending again. PS: Try to store this in a clean glass jar, not a plastic container. The flavor gets 'weird' in plastic after a couple of days. PPS: It will take you longer to read this recipe than it will to make the mayonnaise, how about that! Keywords: Kosher, Easy, Condiment, Vegetarian, Food Processor, Immersion Blender, Stand Mixer, Blender ( RG1957 )
  22. A dense purple color with a clean, vibrant nose of small blackfruits, plum and a hint of chocolate. The palate has nice medium weight with intense fruit, drying tannins and a pleasantly lengthy finish. (90 Points)
  23. Feedbag

    Getting pickled

    I did a couple searches and only came up with pickle juice and Indian pickles. If there's another thread, sorry, I missed it. I've never actually made a jar of those big honkin' deli-type dill pickles, the kind with lots of garlic and dill. Is there a secret/trick to it? Particular type of cuke you should use? Anyone have any recipes/tips they'd be willing to share? I'd like to try it for the first time this summer (and I'm assuming summer is the season?). Thanks!
  24. In scanning the shelves at my market for a light soy sauce, it struck me that soy sauce prices run about $1 to $4 US per bottle for Chinese soy sauces. That is a rather wide range, so what are the differences among soy sauces? Are there differences in how you might use different soy sauces? Is this a product where you pay for quality, or is there more to it than that? To illustrate my puzzlement: today I chose a Kimlan (Light) marked "Kimlan Sang Chau (Grade A) Soy Sauce". There was another bottle of Kimlan (Light) next to it on the shelf, and the only difference was the "Grade A". Same price -- $2.49 US. Are there subtleties, such as there are for wine, coffee and tea? Or is it less complex? Also, are there differences between soy sauces made in China and Japan or other Asian countries? Where else are they made?
  25. Pictorial Recipe Stir-fried Mustard Greens (Gai Choy) with Fish Cake (鱼雲抄芥菜) Mustard green is a popular Chinese vegetable readily available in California. It has a slightly bitter taste. It is not suitable to eat raw as salad, but it tastes very good when stir-fried with some meat slices. I like to cook it with fish cake, which is ground fish meat, deep-fried. They make fish cake in the shape of a rectangular slab or a ball or a round disc. You can find them in many Asian markets. Serving Suggestion: 2 - 3 Preparations: Main ingredients (left to right, clockwise): - 1 1/2 lb of Chinese mustard green - Fermented bean curds (use 2 to 3 cubes) - 1/2 to 1 lb fish cake (the one in plastic bag) - Garlic - use 3 to 4 cloves - Ginger - use 1 inch in length - Dried shrimp - use about 2 tblsp Cooking: - 5 tblsp of cooking oil - 1/4 tsp of salt (or to taste) This is the main feature: Chinese mustard green. Wash and cut into 2 to 3 inch in length. This is also the main feature: Fried fish cake. The one shown in the picture is 14 oz, vacuum sealed and shrink-wrapped in a plastic bag. Remove the plastic bag and cut the fish cake into 1/8 inch slices. Prepare the fermented bean curds, use about 2 to 3 small cubes (or more - adjust to your taste). Also, prepare 2 to 3 tblsp of dried shrimp. No need to soak them in water. Just cook as-is. Peel and mince 3-4 cloves of garlic. Grate about 1 inch in length of ginger. Cooking Instructions: Use a wok/pan, set stove to high. Add 2 tblsp of cooking oil. Add the fish cake slices. Try to spread the fish cake slices around evenly on the wok surface so they are browned evenly. Remove the fish cake once they are slightly browned. Add 2-3 tblsp of cooking oil in the wok. Add the dried shrimp and fry for about 30 seconds until fragrant. Add the minced garlic and grated ginger, and 1/4 tsp of salt (or to taste). Add the fermented bean curds. Use the spatula to smash the bean curds and stir well with the garlic/ginger and dried shrimp. Fry for about 30 seconds to a minute. Add the Chinese mustard greens. Stir well. Cook with the lid on for about 3 to 5 minutes until the vegetables turn soft. Stir occassionally. Return the fish cake slices. Stir-fry for another minute or so. Finished. Transfer to the serving plate. Picture of the finished dish.
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