Ideas, advice, and what to make now from the Chowhound community and CHOW editors.
Will Owen has discovered a fast way to make cod casserole. He used to make French and Catalan cod casseroles the old-fashioned way. “They’re all dead easy, but do take some time: you cook this, then you parboil that, then you fry the fish, and then …” But, one day, pressed for time, he improvised a much faster method that’s “good enough to make me wonder about all the time I’d spent on the earlier versions.”
His new, simplified recipe calls for just 20 minutes simmering and another 20 minutes in a 350ºF oven. The whole thing comes together in about an hour and a half, which is far less time than the traditional methods. You can find his complete recipe by clicking on the board link below.
Board Link: Cod casserole, kinda Catalán
For a unique mashed potato experience, try adding bananas. It’s a popular idea in Germany. “Bananas add a sweetness that plain potatoes sometimes lack,” says HannahBanana. You can also garnish with a bit of cinnamon, says ipsedixit, who adds that the end result is “definitely not the traditional mashed potatoes with gravy.” For an even sweeter experience, RGC1982 suggests a Tyler Florence recipe: sweet potatoes, mashed with oven-roasted bananas.
Mashed potatoes and carrots are good, says danhole, and also kind of sweet. millygirl has tried carrots, as well as peas and even cauliflower. They add color and enhance the taste. Her all-time favorite mashed potato add-in, though, is wasabi.
Board Link: Anyone ever add bananas to mashed potatoes?
farmersdaughter loves hazelnuts chopped and tossed with green beans or leeks drizzled with hazelnut oil, while janniecooks makes hazelnut brown butter and pours it over steamed or boiled green beans. lgss makes jasmine rice with hazelnuts, sweet potatoes, and currants and serves with greens or broccoli on the side.
h2o recommends this homemade version of the popular chocolate-hazelnut spread Nutella, and says it makes a great gift.
Chowhounds love to use hazelnuts in baking and desserts, too. janniecooks recommends this hazelnut brown butter cake and these hazelnut cinnamon rolls. mnosyne offers a recipe for brutti ma buoni, which are “ugly but good” Italian hazelnut meringue cookies. And abud loves Jamie Oliver’s hazelnut praline semifreddo, especially because you end up with extra praline crumbs, which she says are wonderful on everything.
janniecooks shares a foolproof way to remove the skins from raw hazelnuts: For 1/2 cup of nuts, bring 1 1/2 cups of water to a boil and add 2 tablespoons of baking soda (the water will spit and spatter a lot), then add the nuts and boil for 3 minutes. Test a nut under cold running water: Its skin should slip off easily. If not, boil the nuts for a couple minutes longer. When they’re ready, rinse the nuts well under cold running water, using your fingers to slip the skins off, then toast them in a 350ºF oven.
Also, janniecooks adds that hazelnuts go rancid fairly quickly, so large amounts should be stored in the freezer.
Board Link: Lots of roasted hazelnuts…
If you want to warm leftover steak without cooking it to further doneness, one simple method, says Karl S, is to place it in a food-storage bag with a good seal and run hot tap water over it. ipsedixit uses this technique and says it usually takes a minute or so, depending on the thickness of the beef. Karl S adds that this hot-running-water technique also works for reheating fish and most solid foods, and is especially handy for animal proteins that will easily recook if exposed to too much heat.
Board Link: Nuking steak?
A self-proclaimed chestnut maniac, buttertart recommends this chestnut tart recipe from master French baker Pierre Hermé, which uses chestnuts in three forms: roast, purée, and spread. It’s very easy to make, she says, and is fabulous both barely warm and chilled.
Board Link: Chestnut tart–best recipe I’ve ever found on any website
A large piece of fresh ginger will often dry out before you have the chance to use it all. There are a couple of ways to prevent this. Several Chowhounds recommend freezing whole pieces of ginger, pointing out that it can be grated easily on a rasp grater while still frozen. Another option is to put the ginger in a clean jar and cover with the alcohol of your choice (acme uses vodka; starkoch opts for dry sherry). The ginger’s texture and strength do not change, and the liquid it’s stored in is great in stir-fry sauces, says QueenB.
Some hounds use fresh ginger not to cook with, but to drink. hannaone makes ginger tea by slicing the cleaned root into pieces about an eighth- to quarter-inch thick, adding them to boiling water, and simmering for 30 minutes to an hour and a half, depending on how strong you like it; use about two to three ounces of ginger per half gallon of water. You can add a quartered lemon about 15 minutes before it’s done simmering, if you like. cimui makes this, then chills it for iced tea.
miss louella minces up a bunch of ginger, puts it in a container with a bit of extra room, fills the container with honey, and stores it in the fridge. Mix a spoonful or two of the honey and ginger with sparkling water and add a squeeze of fresh lemon to make a refreshing drink.
Andiereid makes homemade ginger ale: Chop peel-on ginger in a food processor, and add two cups of this to two cups of sugar and six cups of water. Bring to a boil, then simmer for an hour. Strain the solids out and you’re left with an excellent ginger syrup with serious kick. Add about a third of a cup to a glass of ice, top with seltzer water, and stir.
A couple of hounds recommend recipes that use a great deal of fresh ginger if you have a lot that you need to use up. valerie loves Barefoot Contessa’s Indonesian ginger chicken. And scoopG recommends this fresh ginger cake, and adds that even though it calls for four ounces of ginger, he usually uses at least six.
Board Link: What to do with a lot of fresh ginger?
Cooking moist and tender rabbit takes a bit of finesse, because it’s a lean meat with little subcutaneous fat and is therefore easy to overcook. Braising is the most reliable technique, thinks dagwood, who loves to do it Moroccan-style, with honey and apricots. carswell agrees, and says that not only should it be braised with the lowest possible simmer, but that initial browning should be done over low to medium heat as well, because high heat at this stage will also dry out the meat. He adds that marinating and braising in an acidic liquid will help tenderize it, and adding fat such as salt pork, bacon, or cream will increase the moistness.
For an alternative, dct’s favorite preparation is fried rabbit, done in the same manner as fried chicken. And, as a final note, Karl S feels rabbit liver is the finest liver of all, so it is worth getting a rabbit with giblets included.
Board Link: Anyone for Rabbit?
Fiddlehead ferns are wild, bright green, curly, and quite tasty with the proper preparation. They’re in season late spring and early summer. They must be cooked before being eaten, as they may harbor toxins.
Nyleve blanches them by tossing them in a large pot of boiling water, allowing the water to come back to a boil, and cooking for one minute. She finds that this method removes any bitterness. Both Nyleve and DBrooks sauté blanched fiddleheads with good olive oil and lots of fresh garlic, salt, and pepper.
jayt90 keeps it simple by steaming them and serving with butter and lemon. carswell says his favorite preparation gives fiddleheads a mineral intensity: Soak them for 30 minutes in water acidulated with lemon, then drain well, and slowly cook in butter in a skillet.
rcallner makes a pasta topping with blanched fiddleheads, morels, garlic, shallots, parsley, and a drizzle of white truffle oil at the end. “In getting creative with fiddleheads,” she says, “I find it helpful to think of them like asparagus, but thin and curly.”
Board Link: Fiddleheads
Soy sauce with melted butter, by itself or augmented with a few ingredients, make a surprisingly delicious sauce for many foods, say Chowhounds. Chowpatty uses the combo on popcorn, and says it’s “amazing.” mmalmad likes soy and butter on pasta, with black pepper and sesame oil. moki sautés thinly sliced potatoes with garlic, soy, and butter for a hearty side with rice.
dockhl uses soy, butter, and lemon as a marinade for grilled swordfish, while food_eater79 uses the same combination for salmon. Analisas mom says soy, butter, and brown sugar is a great marinade for any type of meat or seafood, especially grilled sea bass.
Sam Fujisaka sautés thin slices of beef in soy sauce and butter, while Ruth Lafler tosses thin slices of raw beef in soy and butter and eats it like carpaccio.
Board Link: Soy sauce + butter = yum!
The allure of soft-shell crabs (blue crabs that have shed their shells and are almost wholly edible) is “the crunch of the outside combined with the juicy sweet meaty goodness of the innards,” according to Miss Needle. food2u dusts them lightly with flour and sautés them with canola oil, and says you can also batter them as you would a cutlet: dip in flour, egg wash, and breadcrumbs, then fry. mschow loves these soft-shelled crabs meunière.
Board Link: Soft Shell Crabs.