bogachuka's Profile

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Black Metal Manhattan

Rox - I'm totally trying this variation!

Jun 14, 2012
bogachuka in Recipes

Camping Indoors

we used to have one of these when i was younger that my parents had from some trip to Italy. it works great so long as you don't mind getting crumbs on your stovetop!

Feb 14, 2008
bogachuka in Features

Simple Poached Cod

I'm a big fan of cod and like how this simple poach adds to the fish without overwhelming it. And, seeing as it's easy and quick, it's perfect for a weeknight dinner.

Feb 13, 2008
bogachuka in Recipes

Julia Says

All hail the great Julia!

Sep 24, 2007
bogachuka in Features

Pork Tenderloin with Salsa Verde

so easy and so delicious!

Aug 22, 2007
bogachuka in Recipes

Tandoori-Style Marinade

Ana Paulina: Regan gives some marinating suggestions in the headnote. Let us know how it turns out.

Jul 26, 2007
bogachuka in Recipes

Cake Recipe Dilemma! Help!

this ginger cake is a great summer cake: http://www.chow.com/recipes/10684 because you don't have to worry about frosting it and it's best simply served a la mode with your favorite ice cream.

or, you could use up some summer stone fruit and make this upside-down cake: http://www.chow.com/recipes/10244 . just leave out the optional schnapps.

Jun 27, 2007
bogachuka in Home Cooking

Looking for pasta salad recipes without mayo

also, some of your hot pasta recipes could do well as a salad if you let them cool. this risotto made with farro is great cold: http://www.chow.com/recipes/10895
or, you could even dress others up with some more veggies. try a pesto: http://www.chow.com/recipes/10397 with some tomatoes and blanched broccoli florets added in.

Jun 27, 2007
bogachuka in Home Cooking

What's worth going to 'Ford's Filling Station' or 'Fraiche' in Culver City

Haven't been to Fraiche and can't wait to check it out, but have to say that I wasn't totally taken by FFS. Have you checked out Village Idiot? It's over in the heart of Melrose (so a bit of a ways from CC), but worth it if you want good pub fare.

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Village Idiot
7383 Melrose Ave, Los Angeles, CA 90046

Jun 22, 2007
bogachuka in Los Angeles Area

Piggy Bliss

Sid Vicious run-ins and Lambrusco smarts? That's a pretty envious combo to be sure!

Jun 22, 2007
bogachuka in Features

Favorite Out-of-print cookbooks

Hey, everyone. We're trying to round up a list of the 10 best out-of-print cookbooks and we wanted to know all your opinions. Wdyt?

Jun 19, 2007
bogachuka in Home Cooking

Lavender-Scented Fruit Parfait

this is gooooood!

Jun 18, 2007
bogachuka in Recipes

Beef Tenderloin with Pancetta and Hominy Polenta

yum! it brings the deliciousness of Grace home!

May 30, 2007
bogachuka in Recipes

Roasted Baby Carrots with Marmalade

beauteous!

May 18, 2007
bogachuka in Recipes

Cheri Bibi from La Famille folks

Anyone been to La Famille's newest venture, Cheri Bibi in Paris's 18th arrd? I read about it in the paper a few weeks ago and want to check it out when I'm next in Paris.

May 11, 2007
bogachuka in France

Shallot-Tarragon Jam

This is SO good. I whip up a batch and keep it on hand for snacking or for topping toast points (paired with goat cheese and smoked fish) for a quick appetizer!

May 11, 2007
bogachuka in Recipes

You Are What You Don't Eat

awesome. so many definitions i didn't know!

May 01, 2007
bogachuka in Features

You Won't Miss the Meat

Those fruit animals are cool! The vegetable chickens rock!

Apr 18, 2007
bogachuka in Features

Cauliflower-Parsnip Soup with Beet Crisps

I just made this and have to say that I luff it. While I'm a big pureed soup fan, I can't stand the richness of cream soups. This soup is great because it seems really creamy without any dairy. Now if only I could get my hands on that Gruner Veltliner...

Feb 02, 2007
bogachuka in Recipes

Pimp Your Burger

I like to mix caramelized onions and gorgonzola cheese into mine. Also, I sometimes reduce down some balsamic as a sauce and throw it all on a ciabatta roll to make it super Itai-style. Oh, and a forwarning: this is a serious commitment of a burger.

Nov 02, 2006
bogachuka in Features

On Curing Salmon

Gumivore: You must "nest" the pans if they depth of the two pans combined is deeper than the thickness of the fish. We didn't nest here because either way those pans were turned ("nested" or conventional) they were less than the thickness of the fish and therefore exerting pressure upon the fish--sorry if that was confusting. the key is this: you need approximately 3 pounds of weight exerted on the fish while it is curing so that the moisture is pushed out of the fish yet the meat is not deformed. So, just make sure your pans are set up in a way (be it "nested" or conventional) so that any weight you put atop the pans will be exerted onto the fish.

Oct 18, 2006
bogachuka in Features

Dinner recs in Torino for late Oct...

thanks for the recs, repete! you are making my mouth water in anticipation just as i read your post!

Sep 23, 2006
bogachuka in Italy

Cold Drippy Sweet

who knew McD's had such enticing sundaes?!

Sep 23, 2006
bogachuka in Features

Dinner recs in Torino for late Oct...

Going to Torino for 5 days in Oct and would love some quality recs for dinner. I'd prefer eating near the city center as I won't have a car and would like to eat affordable but memorable meals. Any recs?

Sep 19, 2006
bogachuka in Italy

Vietnamese-Style Summer Rolls with Peanut Sauce

though i love knowing what the authentic version of a dish is, i like that this is a roll that i can make easily without having to search out special herbs!

Sep 19, 2006
bogachuka in Recipes

Chocolate ding-a-ling recipe

Thanks for picking up on that! It was just a slip on our part and the recipe does yield 24 cakes. Go ahead and use two standard muffin pans (with 12 wells) and enjoy!

Sep 13, 2006
bogachuka in Site Talk

How to Brown Butter

To make ghee, you first need to brown the butter (as it is depicted above). As soon as the butter has hit the right point, remove it from the heat so that it doesn't continue to cook. Start clarifying the butter by skimming all the white foam (which you can see in the photos above) off of the surface. Next, decant the butterfat by pouring it into a separate container and leaving behind all the water and milk solids. The clarified butter should look clear like cooking oil and can now be used to cook at a higher temperature than when it was whole butter.

Oh, and one last thing. Make sure to use unsalted butter when making clarified butter. Let's just say you don't want to go through all this trouble only to end up with a salt lick.

Sep 09, 2006
bogachuka in Features

How to Brown Butter

good question, haapi. ghee is brown butter (what we discuss above) that is then clarified. to clarify butter means to remove all the milk solids (that white foamy stuff you see on the surface) and water from the butterfat. once this is done it is actually possible to cook butter at a higher temperature than if it were whole butter.

Sep 07, 2006
bogachuka in Features

Kulfi

so yummers

Aug 24, 2006
bogachuka in Recipes

Sacre Coeur

My favorite restaurants in Montmartre are Cafe Burq and La Famille. They both embody the character and spirit of the neighborhood to give you a concrete example of why Montmatre is so different from the rest of Paris.

Jul 05, 2006
bogachuka in France