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July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 9-13

The instructions are actually in the ingredient list for this recipe. You cut the tomato in half, seed, and grate from the cut side on the large holes of a box grater (I ditched the box grater, but have an equivalent microplane), which grates the tomato flesh, but leaves the skin in your hand.

about 9 hours ago
Caitlin McGrath in Home Cooking
1

How to brown cake edges?

I would say do not line the pan sides with parchment, but perhaps experiment with buttering and sugaring the sides of the pan (coating the buttered pan with sugar as you would flour). This will give you a darker color, but also a bit of crunch on the outside of the cake, which you may or may not find desirable (I like it on an unfrosted cake).

about 13 hours ago
Caitlin McGrath in Home Cooking

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 5-8

After an overnight in the fridge, the eggplant was pretty unattractive (rather gray), but damn if it didn't taste fantastic. Meltingly soft and completely permeated with the delicious dressing.

about 16 hours ago
Caitlin McGrath in Home Cooking
2

Cookbook Challenge

I'm agnostic about bean sprouts in general, and likewise have never had that issue, but I do know people (serious chowhounds with serious Chinese food knowledge) who render judgment on Cantonese restaurants based on whether they've been plucked off. But then, that's paying someone else to endure the tedium.

about 16 hours ago
Caitlin McGrath in Home Cooking
2

Mussels - Farmed vs Wild?

The markets where I shop only sell farmed mussels, but I generally avoid the little PEI mussels in favor of other varieties, which are larger in size and also better tasting, with more flavor. The PEI are somewhat bland. They are all that restaurants around here (San Francisco Bay Area) seem to serve, presumably because they are least expensive and ubiquitous.

about 18 hours ago
Caitlin McGrath in General Topics

June 2015 COTM: DEATH & CO

D'oh, finally figured out all I had to do was scroll down. They are very pretty.

about 19 hours ago
Caitlin McGrath in Home Cooking
1

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 9-13

FISH POACHED IN A CUMIN-FLAVORED TOMATO SAUCE, p. 297

(I didn't do the cooking, but partook and am reporting.) This is a quick, relatively simple recipe for white fish fillets that, while not producing what comes to mind when I think "tomato sauce" (the tomato aspect is more a whisper than a shout), is quite flavorful and satisfying. It's made by sautéing aromatics (onion, celery, garlic) and grated tomato flesh (that genius way of creating a little puree of fresh tomato while leaving the skin behind, which I first learned of from Madhur Jaffrey), seasoning with cumin and Aleppo pepper, adding water and poaching the fish (wild Pacific cod), then removing the fish and reducing the liquid to a sauce. The only change made was using more tomato flesh and less water (closer to 1/2 cup tomato and 1/4 cup water than the reverse). I would double the cumin, as it was rather subtle and in the background.

Recipe with all the details here: http://www.healthymealsmadeeasily.com...

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 5-8

EGGPLANT WITH POMEGRANATE SAUCE, p. 155

(I didn't do the cooking, but I partook and am reporting.) This is a lovely treatment for eggplant that demands to be made ahead, and is eaten at room temperature—perfect for warm days, especially for those of you in climes where you're loath to turn on the oven except early in the day (though I imagine grilling the eggplant would work well, too). PW is slightly contradictory about the timing, saying at the beginning that you need to start the day before, and at the end to let stand until serving, but that you can refrigerate overnight and bring back to room temp to serve. In the event, this was done just a couple of hours before serving and turned out great.

It's a simple recipe, with Japanese eggplants sliced and roasted, dressed with a mixture of pomegranate molasses, lemon juice, olive oil, garlic, a smidge sugar, and S&P, and strewn with fresh mint and parsley (and optional pomegranate seeds, which were skipped). The dressing soaks into the eggplant and makes for a really delicious sweet-and-sour treatment, set off by the fresh herbs. Probably doesn't need that tiny bit of sugar, unless your pom molasses and/or lemon are especially tart.

Find the recipe with all the details here: http://cooking-books.blogspot.com/200...

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

And I've seen and bought them at Berkeley Bowl, but I never saw them back in the day (meaning decades past; it's been a long time since my growing-up years).

As for frozen, I've just recalled hearing that they can often be found at Persian and perhaps also Russian markets.

Trader Joe's YAY/MEH/NAY Thread - July 2015

So glad that site's back up! Great resource.

1 day ago
Caitlin McGrath in Chains
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015!

But not in nearer-by California, though I've seen fresh from the PNW for sale since moving back here. (Not when I was growing up, much to my NY-native mother's disappointment.)

June 2015 COTM: DEATH & CO

Nope, just says the item was sold, but probably for the best as privacy goes. You'll have to show us a pic when you get them—preferably filled with a cocltail!

June 2015 COTM: DEATH & CO

Ooh, link?

June 2015 COTM: DEATH & CO

Etsy has tons of vintage coupes (though not all as attractive as Rubee's!). Why, yes, I've gone browsing...

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition!

I really like the parsiburgers, green curry, and seared ginger raita.

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 9-13

You seem to be having bad luck lately with perpetually unreturned COTMs!

Jul 04, 2015
Caitlin McGrath in Home Cooking

June 2015 COTM: DEATH & CO

Rubee, your coupes are beautiful, love the detail on the stems.

June 2015 COTM: DEATH & CO

So, you made their orgeat? That's terrific; it sounds complex and delicious. I've only ever had commercial orgeat syrup, but since I was young I've always loved an orgeat Italian soda (orgeat and sparkling water). But then, I love all things almond.

July 2015 COTM: THE COOKING OF THE EASTERN MEDITERRANEAN by Paula Wolfert

Absolutely!

Jul 03, 2015
Caitlin McGrath in Home Cooking

July 2015 COTM: THE COOKING OF THE EASTERN MEDITERRANEAN by Paula Wolfert

This is apparently all too common! Same thing happened on my last cross-country move, back to my native west coast; had to camp out at my mother's house (luckily only for a week or so) because the furniture was all on a truck somewhere.

Saffron . What should I make ?

Excellent quality saffron at good prices: http://www.theposter.com/saffron2.html

Same company has great information about saffron: http://www.saffron.com/

Jul 02, 2015
Caitlin McGrath in Home Cooking

Cooking from People's Pops

TJ's has a pretty abbreviated liquor selection, but what they do have is often a little cheaper than BevMo.

Jul 01, 2015
Caitlin McGrath in Home Cooking

Cooking from People's Pops

Even more than Campari and soda, I love an Americano—Campari, sweet vermouth, and soda. Kind of splits the difference between the lighter Campari and soda (while still being lower in alcohol) and the more potent Negroni, which is one of my favorite drinks.

If you need to unload that bottle of Campari, walker...or if, on the other hand, you find yourself embracing it, Trader Joe's has the best price I've seen in the Bay Area (under $20).

Jul 01, 2015
Caitlin McGrath in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy early summer, June 2015 edition! [Old]

You will find a lot of confirmation from the COTM thread on this book and the Diana Henry cooking-from thread, in which the majority of reports are from this book.

http://chowhound.chow.com/topics/984351
http://chowhound.chow.com/topics/895953

Cooked Flour Frosting - I'm scared

It's my go-to frosting for iced cakes when cream cheese frosting isn't in order, and I've flavored it several ways (fruit, coffee, chocolate). I cook the sugar with the milk and flour, and I have to say I've had the best results using the Cook's Country proportions, with cornstarch in addition to flour.

I really like the light texture of this style, and that is neither too sweet nor too rich.

Jun 30, 2015
Caitlin McGrath in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

I've been out of the kitchen this whole month, and the same is likely true in July, so I haven't been baking. But this last day of the month, the opportunity arose, along with a bag of farmers' market apricots. Originally planned on some kind of cake, but was tuckered out and so went for easy with a crisp. No recipe or measurements, just mixed together some flour, rolled oats, sliced almonds, brown sugar, cinnamon, salt, and melted butter for the topping. Didn't add sugar or thickener to the fruit, just a little splash of amaretto. The apricots were a nice balance of sweet and tangy on their own. Not as transcendent as the annual batch of roasted apricot and almond ice cream, but pretty darn nice.

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 13-14

Just thought I'd link to a whole subthread about David Eyre's Pancake that lives on a different ENYT thread (may have been misplaced?): http://chowhound.chow.com/topics/7632...

Jun 29, 2015
Caitlin McGrath in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Wow, what an intriguing recipe!

http://leitesculinaria.com/535/recipe...

January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

Your photo is mouthwatering, Joan. I want that for dinner!

June 2015 COTM: DEATH & CO

Neat!

Jun 25, 2015
Caitlin McGrath in Home Cooking