Psst... We're working on the next generation of Chowhound! View >

Caitlin McGrath's Profile

Title Last Reply

fish cookery & cookbooks

Seconded! It also covers shellfish and other seafood. This thread has links to all the discussions and reports, if OP wants to take a spin: http://chowhound.chow.com/topics/856535

about 7 hours ago
Caitlin McGrath in Home Cooking

Cooking from People's Pops

Cream in place of condensed milk won't make for a less-rich popsicle! But perhaps coconut milk instead of half and half if you want to introduce that flavor, or if not just milk instead of h/h. Or use low-fat condensed milk instead of whole.

OTOH, Walker, if you just add more milk and lime juice to increase the yield as you mentioned, they'll probably be less rich.

Lime zest, definitely.

about 12 hours ago
Caitlin McGrath in Home Cooking

Jamming, Canning and Preserving 2015

Where can I find that recipe? Sounds lovely. I have been on the hunt for sweet tomato jam recipes for a while, chasing the memory of the tomato jam my mother made when I was a kid (itself inspired by my father's having it growing up in the midwest). I'm not looking to recreate that jam, which assuredly didn't have orange blossom, or ruby port, as in the one from David Leite's New Portuguese Table; I'm just looking to make sweet preserves, and most recipes out there are more chutney-like, with spices and vinegar.

about 12 hours ago
Caitlin McGrath in Home Cooking

What are you baking these days? August 2015

A big, big sweet-salty butter cookie: http://www.seriouseats.com/recipes/20...

Ebook deals of the minute.

The Chinese Chicken Cookbook is by Eileen Yin-Fei Lo, a well-known author of many Chinese cookbooks. It's one of those books I've had for years (in hardback, slim, no photos), but haven't yet got around to cooking from. A candidate for the Cookbook Challenge thread.

Amazon's hardcover Look Inside feature includes a few recipes and the index, content not available in the kindle LI.

http://www.amazon.com/Chinese-Chicken...

What cookbooks have you bought lately, or are you lusting after? August 2015

The Jean Anderson book JoanN induced me to buy isn't on your list: Process This, specifically for its yield charts (e.g., how many cups of shredded, chopped, or ground [whatever food] will you get from 8 oz., etc.) and general tips. Joan has really sung its praises as a reference book, and I can see why. it's got lots of recipes, too, though I haven't tried any.

What cookbooks have you bought lately, or are you lusting after? August 2015

Not too bad in the talent department, either!

What cookbooks have you bought lately, or are you lusting after? August 2015

And her father was a poet-laureate of the UK.

August 2014 COTM - Diana Henry: Pure Simple Cooking

I feel that with both recipes (Pacific Lime and Catalan), one is best served by taking the chicken completely out (maybe even patting the skin side to dry), and then boiling and reducing the marinade in a small saucepan while the chicken cooks. I don't think I did that with the Catalan chicken (which I did think was great), but I know with the Pacific Lime, I thought the reduced marinade superior to the pan juices. Next time I'll add the pan juices to the pot and let it all cook together for a couple of minutes after the chicken's done.

Aug 27, 2015
Caitlin McGrath in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

I've made that Ottolenghi paella a few times. Always a hit.

What are you baking these days? August 2015

Looks and sounds fabulous!

Jamming, Canning and Preserving 2015

Thanks! I will keep this one in mind.

Aug 26, 2015
Caitlin McGrath in Home Cooking

Jamming, Canning and Preserving 2015

That raspberry champagne jelly sounds really nice. Did you use bottled raspberry juice as the recipe indicates? If so, what was the brand? Also, how sweet is the jelly?

Aug 26, 2015
Caitlin McGrath in Home Cooking

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

The UWS Whole Foods on Columbus has a wine shop.

Aug 26, 2015
Caitlin McGrath in Chains
1

What are you baking these days? August 2015

I just looked up this recipe and see that it's just like the cream scone recipe I recommended upthread, but with less sugar and the added step of dipping in melted butter before baking(!). Glad to hear you liked them so well. I might have to try the butter step some time to see what that adds (beyond calories, obv.).

http://food52.com/recipes/8191-cream-...

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

I believe TJ's sells it for $18.99 (could have crept up to $19.99), and elsewhere in my area I see it for $21-$25.

TJ's also has good prices on a few liqueurs, like Cointreau and Frangelico. They sell a nice limoncello, too.

Aug 25, 2015
Caitlin McGrath in Chains
1

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

Yes, I think that in states where they can sell it all (i.e., beer, wine, and spirits alongside groceries), they always have liquor. It's a quite limited selection, and in my area different stores may have a smaller or larger assortment (presumably depending on sales patterns), but they even do include some rock-bottom TJ's branded spirits, so I don't believe they're ignoring that market. Some of their prices are pretty aligned with discount chains like BevMo, some are lower. It's the only place I buy Campari; haven't seen a better price anywhere in my area.

What are you baking these days? August 2015

I'll vouch for it, as well. I haven't used the KA link specifically, but it's the classic wacky cake, aka crazy cake, a depression-era recipe that's very moist and chocolaty, and only incidentally vegan (no eggs or dairy making it economical when those were especially dear). But for those of us who don't avoid them, it's quick and easy and pure pantry since it doesn't use an perishables.

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2

The spice mixture on this one is very similar to that in the great roasted shrimp and broccoli from ITKWAGA, which I've made with other vegetables, like zucchini and asparagus. Actually, that recipe calls for cumin and coriander, but after making this one, I always add mustard seeds to it, too. It really works well with a lot of things.

This particular recipe helped me to discover what an incredible affinity cauliflower and coriander have.

Aug 24, 2015
Caitlin McGrath in Home Cooking

Which Berkeley Bowl is less annoying?

A lot of years, Dirty Girl has the best dry-farmed Early Girls I find at the Berkeley farmers' market (where the come Tuesday). They charge more than others, however.

http://www.dirtygirlproduce.com/

What cookbooks have you bought lately, or are you lusting after? August 2015

This version, I'd say both, if rich chocolate cake is your idea of cozy. Some recipes include a chocolate glaze, whereas this one's less fussy and just gets a sprinkle of powdered sugar on its slightly craggy top. With a dollop of softly whipped cream, it could equally make a treat for the family or an impressive end to a dinner party.

What cookbooks have you bought lately, or are you lusting after? August 2015

Queen of Sheba/Reine de Saba is a classic chocolate-almond torte (made with ground almonds), leavened with whipped eggs. Julia Child's recipe is quite famous. Can be flourless, though Medrich includes a tablespoon or two of flour (which I've left out to no detriment when baking for a gluten avoider). The genius of the recipe in this book is that you don't separate the eggs and whip the whites separately and fold them in at the end, you throw whole, cold eggs in and beat the heck out of it. Super simple, with lovely results.

Ebook deals of the minute.

If you've got multiple devices registered, say a physical kindle (or two) and a phone with the kindle app, you just choose from a dropdown menu which device you want your purchase/borrow delivered to. Of course, once you've got it you can also access from any other registered device via your cloud library, provided you're connected with wi-fi or 3G at that moment.

Garbage Disposal Units - How common are they in the US?

They were banned in NYC until about 15 years ago, and were allowed after a pilot program in certain areas. I don't know how common they are, in rental units probably not common except perhaps for new or renovated buildings.

ETA: I've only ever lived in two apartments that had them. Didn't have one growing up, or anywhere else but those two places since.

Aug 24, 2015
Caitlin McGrath in Cookware

What cookbooks have you bought lately, or are you lusting after? August 2015

Yes, my mother's are just like that. Fantes has a selection of sizes, reasonably priced: http://www.fantes.com/catalogsearch/r...

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

EGGPLANT, MOORISH STYLE - My Kitchen in Spain, p. 147

Eggplant is a weekly occurrence in the CSA box in my house recently. So are tomatoes. The eggplant is peeled (we didn't peel), cubed, cooked in salted boiling water for 8 minutes, and drained well. Chopped onion and thinly sliced garlic are sauteed for 5 minutes, the eggplant is added and sauteed another 5 minutes, then chopped tomatoes, red pepper flakes, ground cumin, and black pepper are added and the whole is left to bubble gently until thick. At the end, lemon juice and parsley are added.

With a bit of heat from the pepper flakes and earthiness from the cumin offsetting the tomatoes' sweetness, and the eggplant tender but not collapsed, this is a nice version of the endless variety of eggplant and tomato dishes of the Mediterranean and Middle East. It was a good side to a less assertively flavored dish (halibut with onion confit, p. 206, reported in the appropriate thread). I ate it hot, but will have the leftovers at room temp.

Aug 23, 2015
Caitlin McGrath in Home Cooking
1

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

GROUPER (HALIBUT) WITH ONION CONFIT - My Kitchen in Spain, p. 206

Many types of fish would suit this dish, and JM names a variety of firm white fishes, as well as salmon, in the headnote. The key, she says, is to use thick steaks or fillets, and the best candidate at the fish counter was a quite thick halibut fillet, for a half recipe.

Preparation begins with the onion confit. Sliced onions, julienned red pepper, and chopped garlic are sauteed for a few minutes. Then salt, pepper, and some white wine are added, the pan is covered and the heat lowered, and all is cooked down to a marmalade consistency. Our onions never got "jammy" but were very soft and collapsed. As with most of the fish recipes, the fish is salted and set aside for 15 minutes, then drained and patted dry. When the onions are done, they're moved to a baking dish. The fish is dredged in flour seasoned with salt and dried thyme, browned briefly in olive oil, and placed atop the onions. Capers and more wine are sprinkled over, and into the oven it goes for 10-15 minutes, until the fish is cooked through. Thick as the fillets were, they were done in about 10 minutes, but I'm working with a fast oven.

This was a recipe I read and thought, how could that not turn out delicious? Well, it turned out delicious. The cooked down onions and pepper are sweet (though nothing like caramelized onion sweet), but the capers and wine add a counterpoint so the mixture is not simply sweet, and it complements the somewhat delicate flavor of white fish well. I enjoyed some onion with each bite of fish, and I enjoyed what was left on my plate alone by the forkful as well.

What cookbooks have you bought lately, or are you lusting after? August 2015

The dimensions, meaning height to width and how much they narrow, look similar to the steamed pudding molds my mother owns. (Hers have smooth sides and fluted bottoms, which of course become the top of the pudding, like bundt pans.)

Aug 23, 2015
Caitlin McGrath in Home Cooking

After BA: Al's Place

That's only true for Q&A, not the photo story format; other than the way the OP is formatted, it works the same way as the discussion format.

What cookbooks have you bought lately, or are you lusting after? August 2015

Welcome to the gathering of cookbook-obsessed!

You'll find a ton of useful conversation about cooking from Thai Food in these two threads: http://chowhound.chow.com/topics/669671
http://chowhound.chow.com/topics/899248