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Some Things That Catch My eye
7.2012 - tuna casserole? from epicurious
7.2012 - 9 satay recipes from saveur
6.2012 - The locavore movement is skewered in this NYT article about very good products that are anything but local.
BTW, these days I really like how Saveur regularly highlights different favorite food blogs.
broiling snapper with tomato and fennel from saveur
grilled pineapple daiquiri? from chow
meat loaf with sherry and mushrooms? From saveur
sweet pea gnocchi - from saveur
easy lasagna from pioneer woman
parmesan cheese spread - from 101 cookbooks
chicken bulgogi? A nice marinade with a quick cook
chimichurri? why not?
Buddhapesto? well, you need a small food processor
Melissa Clark’s mussels steamed in cocnut milk
Fooling Around with
rhubarb - time for compote?
green garlic? melissa clark checks it out
CURRENT WEEKLY HIGHLIGHTS
re-thinking pancakes - melissa clark
1. pork or chicken saute put into soup
chicken with olives
2. salmon to salmon salad
3. soaking red beans
4. bolangese pasta with lots of veggies
One night a week at Illegaard for chicken burger
One night out for hot and sour at kung fu
NEXT DAILY - cabbage with pasta from Melissa Clark
AN ADD ON -
Time to start fooling around with banana bread
or horseradish zabaglione as a meat sauce
or feta wrapped in roasted red pepper?
NEXT EFFORTS -
Pizza from Mark Bittman (but need a food processer)
Greek Lasagna - From Saveur
or polenta lazagna from Melissa clark
or endive soup form mark bittman and Janneke Vreugdenhi
Onioni tart from nyt
AND FOR DESERT? - Grapefruit pound cake? from Sassy Radish
FOR SUMMER? - Watermelon gazpacho from Honest fare
dried hominy? Melissa Clark notes that the dried stuff is better than the canned stuff.
Chickpea stew From Epicurious
Spaghetti alla Carbonara from Saveur
This is very easy to do and came out well. Always the apostate, I added some mushrooms
Chocolate Mouse without milk or eggs? From Food 52
Chocolate cake? Hmm … this recipe from Saveur might be fun
Roasted Beets? Melissa Clark offers some interesting variations on this theme
Condiments? Make your own! And how about this for a ketchup recipe
In a food processor, combine ⅓ cup water, 3 small tomatoes, 2 tablespoons vinegar, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1 teaspoon cayenne pepper, 1/3 cup sugar, 1 tablespoon maple syrup and 1 tablespoon cornstarch. Purée. Variation: For cocktail sauce, whisk together the following: 3/4 cup ketchup, 2/3 cup (homemade) mayonnaise, 2 tablespoons prepared horseradish, 1 tablespoon orange juice and salt to taste.
Cooking with beer? - Mark Bittman offers a snapshot of some beer braising recipes.
Vegetarian wellington? From Melissa Clark. Here is the link.
whole wheat pasta - from Melissa Clark. Here is the link.
mac and cheese with beer - that’s beer in the mac and cheese. here is the link.
Garlic - Not dicing it. Growing it. Here is the link.
Woks - Why are they better? Here is the link.
Pickled zucchini? Yes! from 101 cookbooks. Here is the link. And btw, a lot of other zucchini oriented adventures.
rhubarb strawberry mousse? from 1989 with an adaptation fromMelissa Perello
heavenly hots - based on this article from nyt in 1.2010
quennelles . Sam Sifton praised the quennelles at la grenouille in NY, and then Paul Krugman wrote about it. So I started looking at recipes and videos on how to make quennelles and even an upside down quennelles. Interesting.
Panko Fish - Use a light white fish, dredge in flour, egg and panko, then saute in olive oil. To serve, sprinkle with diced red sweet pepper, a drizzle of Lingham’s chille sauce, then top with a glop of sour cream and a sprinkle of diced green onion. Finally a squeeze of lemon. This is nice!
Cooking Sous vide - NYT gives an introduction to this new device that makes precision temperature control easy.
Cake - Irish black ginger cake? My recipe is in Deborah Krasner’s “From Celtic Hearths“, a book I picked up at the Philadelphia Restaurant Week celebration more than 20 years ago. Rootsweb has a recipe.
Soup- I wanted a puree soup using cauliflower, but at the store these carrots started bugging me. Later on, we hooked up with some brown sugar and cinnamon. But things really got going when we were all hijacked by a pot of mashed potatoes. Now we’ve got something with heft and zest.
Urban Bobo’s and croissants - Ben Barnier writes about his quck tutorial on how to make croissants. The short video on the folding technique is impressive.
Knife work - I admit it, I have a knife fetish. So my eyes nearly popped out when I watched two videos from the Japanese Food Report — some amazing technique on display!
The Mortar and Pestle- I had to giggle today. After watching Suzanne Goin in her video with Mark Bittman (see link below on “Brining Cycles”) I began to wonder why I am not using my mortar and pestle more often. Answer - Ooops. I hadn’t incorporated it into my daily routine.
Going Local - I did an article for divedivedive on going local (it’s not up yet) — and we are trying to build local food groups here in Estonia. I loved this video by Suzanne Goinon her loyalty to the local market. Here is a link to a nice pictoral spread by Maira Kalman on slowing down. But this storyabout Soul Foods in Calitfornia reinforces that farmers have a hard time even when they have local support. Barbara Kingsolver discusses the going local movement,
Brining Cycles - I was reading Sam Sifton’s advice on Thanksgiving cooking, and I bumped into chit chat about brining. My grandmother was into pickling beef, but I have a brining virgin. Time to try Alice Waters’ recipe for brining. On the other hand, Suzanne Goin has an interesting variation. I found it in her Sunday Suppers book, but she uses the same recipe here in this video made by Mark Bittman.
Poach/Soup Cycles- The last few days I have enjoyed making soup from a garlic/potato base. But it would be better if I used stock instead of water. Argh. One of those routines again! I will start fooling around with a two day cycle. Day 1 - poach chicken and create stock. Day 2 - soup. Let’s see how this develops. After the first cycle - great. The stock was amazing, and from it a charming vegetable soup.
Brussels Sprouts - In season now — and Ruhlman has a few ideas about how they should be prepared.
Bisque- Sam Sifton got me thinking about how to make a luxurious bisque. And I posted on it the other day.
Aigo Buoido — After checking out Julia Child’s recipe, we are hard at work figuring out how to use garlic/flavoring broth to create a great stock base. Yum.yum .com basically copies Julia’s recipe.
In my first go round, I threw a ton of peeled garlic cloves into salted boiling water for 30 min’s. Then I added some chopped potato, eggplant and cauliflower. Call me crazy. I let this simmer until all was soft, then pureed it. It was woefully short of flavor. I ground a lot of salt, and started to think of flavors. Like pimenton, and sesame wasabi. Then I sauteed some mushrooms and when done, chopped them into the puree. This was just fooling around. But once the flavors were more balanced, the texture of the mushrooms (sauteed separately, chopped and added at the end) was brilliant.
In the second go round I did the same with the garlic (peeled 2 heads and boiled in salted water for 30 minutes — this time with some olive oil and spice (Chile powder and cumin). On the side I diced some red pepper. I also sauteed some mushrooms in oil and butter, and then sauteed a salmon fillet in the same pan. (setting both aside). After the 30 minutes were up I added 2 chopped potatoes to the garlic liquid and boiled until the potatoes were soft. Then I pureed the garlic/potato liquid. To finish up, I added the red pepper, the sauteed mushrooms (after slicing) and pieces of the fish, along with some baby spinach leaves, some Parmesan and a spritz of lemon to the garlic/potato mixture. Nice.
Carrot Cake? - While looking at garlic soup recipes, I bumped into this site with an intriguing video on making carrot cake.
After devouring a spinach strudel at the food store the other day, I began to wonder whether I could do better. The first question — how to make strudel dough? The web has some interesting videos on this, and it looks like a project. So I liked this abbreviated version from Noshtalgia. I think I will give this a try over the weekend.
According to Loftus (via Jane Grigson) someone once “wrapped their truffles in a bad of clean underwear”. This may be rejected out of hand. Loftus notes that Elizabeth David recommended sawdust or woodshavings. But Loftus also rejects this, reasoning that because the truffle will impart a strong aroma, why not pack in something that you will eat? And this is what the Piedmontese do. His answer would be “c”.
Just to clarify again, this is by far a second choice to eating the thing the same day while you are in Piedmont or going to a restaurant during the season.
rosemary olive cake? from 101 cookbooks.
NYT goes potluck with food52 very cool.
Green Kitchen - Alice Waters creates a new form of cooking class, working on the basics.
Neil Cooks Grigsonis a fun blog where Neil attempts to get through all of Jane Grigson’s English food recipes. It is a fun read.
I really like Alex and Aki’s site “Ideas in Food“. If you want great images, story lines, recipes, ideas, inspiration about food and product tips — you gotta go there!
Haven’t been over to Meathenge for a while. And I got a shock when I went — banana wrapped in bacon?
Dave Lebowitz gets serious about making pistachio gelato in Paris.
What to do when a lizard turns up for dinner - Evil Chef Mom as a few ideas.
Michael Laiskonis talks about that “Eureka Moment” - just where does inspiration come from?
Want inspiration for organizing a picnic? Check out Tea and Cookies for a reminder of how much fun it can be.
Mark Bittman has a fun video about making a yogurt feta based nacho platter. But I like the orange goop!
I want to run a summer bar! Ok. Read this article form NYT.
Things I Want to Try
lamb chille a la Melissa Clark
biscotti - a la Mark Bittman - here is the link.
chilli con carne - a la Jamie Oliver. Here is the link
granola with olive oil - After reading this NYT piece by Melissa Clark I can hardly wait.
Chocolate Mouse cake - From a very fun Julia Child video. Actually this is a very easy recipe she said.
Making gelato - I have the machine. I have the time. I need to inspiration. Check out Dave Lebowitz above. Pickyourown.org has step by step instructions.
Making cookies - Buff Chickpea reminded me how much I like them. So why am I not making them?
Making macaroons — inspired byCooking with Gori —- err I mean Dori
Using my Rhubarb - Rhubarb compote - I have a rather HUGE rhubab patch in the backyard going to seed. Why am I waiting?
Books/Products that Merit Further Investigation
Coffee Maker - By George Sowden. Here is the link.
Coffee Storage and “one way valves” - Slashfood has a nice short piece on why you do not want to store coffee beans in the fridge and may not want them in the freezer either. Instead look for bags with the “one way valve” that lets the coffee release gas. Now only if we had some of those here …
Books? Cooking with Amy reviews two recipe books on doing Asian noodles. Noodles? Damn - where is my pasta maker? Oh ye - I leant it out.
Books - NYT classics. The article has a few noteworthy recipes as well.
IPad in the kitchen - No question that the IPad will end up there. But how to turn the pages? A new app called Gilt Taste allows you to do that without touching the screen.
Kettles - I don’t know about you, but I am growing a bit weary of the “over the top” designs that you see these days. Alice Rawsthorn apparently agrees.
Wine Glasses - Zalto, recommended by Jancis Robinson