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Cooking from People's Pops

The blueberry cheesecake pops look delicious. These may be good for the winter since frozen blueberries work well

http://chipsthatpassinthenight.blogsp...

1 day ago
beetlebug in Home Cooking

Cooking from People's Pops

Wow, those look fantastic. FYI, there is a thread on Paletas by Fany Gerson. Skimming the thread, I'm going to have to revisit that book as well. So many pop recipes, so little time.

http://chowhound.chow.com/topics/7990...

1 day ago
beetlebug in Home Cooking

January 2013 COTM: JERUSALEM -- Stuffed; Meat; Fish

Stuffed Eggplant with Lamb and Pine Nuts, page 166

I made this last night and liked it. Didn't love it but liked it well enough for dinner. I thought the amount of prep and cook time didn't correspond with how the dish actually tasted. It smelled great during the prep and bake time. Re-reading L. Nightshade's report, I realized that I left out the tamarind paste for the sauce. But, since it's only 1t, I don't think that would make or break the flavor.

I think the leftovers will be better and I think I may chop it up and serve it over rice or noodles.

I served this with the beet, avocado and pea salad from Plenty More which was the perfect complement.

Aug 28, 2015
beetlebug in Home Cooking

Cooking from Yotam Ottolenghi's PLENTY MORE

Beet, Avocado and Pea Salad (pg. 65)

This salad was fantastic. It was bright and colorful and all the flavors just popped.

Thinly slice beets (I used a mandoline and would recommend doing so) and quickly blanch. Mix beets, thinly slice red onions, sherry vinegar, olive oil, sugar, salt, pepper and chile paste (I used sambal oelek) and let it marinate for about 15 minutes.

Spread half the beet mixture on the bottom of a bowl. Layer with half the avocado, cilantro, mint, pea shoots (I used romaine lettuce) and peas (frozen). Put the rest of the beet mixture and then the rest of the ingredients. Drizzle with a bit of olive oil on top.

The avocado and peas worked really well with the beet mixture. It was a salad but not overly salad-y and the whole thing was just balanced. I'm definitely going to revisit this salad before beet season ends.

Aug 28, 2015
beetlebug in Home Cooking
1

September 2013 Cookbook of the Month, SMOKE AND PICKLES: Birds & Bluegrass and Seafood & Scrutiny

Potato-Stuffed Roast Chicken (page 78)

Not much to add to Joan's and other reports. this was delicious and much easier to assemble then I thought. And, it looked really cool before and after it cooked. I totally shoved my hands up and down the bird's breast skin. Next time, I'm going to see if I can get some in the thighs as well. I'm usually a dark meat eater but had to instruct C that we were sharing all parts of the bird. The potato flavor was fantastic (I did add some rosemary since I had some at hand).

Less planning then the Zuni bird although that one is still my favorite. This is a close second though.

Aug 27, 2015
beetlebug in Home Cooking
1

Question about Ottolenghi's Eggplant Cheesecake

You may have had your party already, but I prepped this the day before and baked the next day. It worked really well and made a fab breakfast.

http://chowhound.chow.com/topics/1012...

Aug 24, 2015
beetlebug in Home Cooking

Cooking from Yotam Ottolenghi's PLENTY MORE

Eggplant Cheesecake, pg. 242

I made this for house guests last week and it was a huge hit. Two bonus points, I assembled this the day before and it cooked beautifully the next day and it heated up well as leftovers.

I had teeny tiny eggplant in my garden so I used those. To get 1 1/2 lbs, I had about 20 little eggplants. It took longer to slice these things up then the rest of the prep. Anyway, roast the eggplant with salt, pepper and olive oil.

Combine feta, cream cheese, eggs, cream and black pepper and beat until smooth and thick.

Line an 8 inch pan with foil (next time, parchment would be better because the foil wasn't quite flat), and put eggplant slices in. Ottolenghi says that the slices should lean against each other, almost standing. Since my eggplant slices were really small at this point, I just dumped them in and made sure they weren't flat. Then, fill in the gaps chunks of tomatoes (I used a combo of cherry and slices) and sprinkle with oregano. Pour cream mixture over veg. Sprinkle with more oregano.

Bake at 325 for about 40 minutes until golden. Brush with olive oil and za'atar.

This was just delicious and really highlights the eggplant well. I'm not a fan of sweet cheesecakes but loved this. It was also pretty with the oregano, and tomatoes, contrasting the brown of the eggplant.

Aug 24, 2015
beetlebug in Home Cooking
1

Cookbook Challenge

Raising hand here. I judge Chinese restaurants if the bean sprouts are not de-tailed. They taste better with no stringy bit at the end. I don't do it at home though bc I hate de-tailing sprouts. It was one of my childhood chores which I hated doing with a passion.

Aug 23, 2015
beetlebug in Home Cooking

Maine Meat (aka MEat) in Kittery, Maine

So, I did a little sleuthing about the cheese. It's from Meredith Dairy in Australia.

http://meredithdairy.com

Crystal Food Import in Somerville is the local distributor but I haven't called them yet to determine where they sell it in the Boston/Camberville area. I did call Formaggio and they don't have it.

Oddly enough, I was in Worcester yesterday and stopped in a bakery/store, Crust Bake Shop, and they sell containers of it at the cheese counter. Their baked goods were meh.

http://www.crustbakeshop.com

Cooking from People's Pops

I'm wondering if the cream somewhat negated the bourbon. Mine were straight peaches and bourbon.

Sounds lovely and a perfect summer treat.

Aug 18, 2015
beetlebug in Home Cooking

Chowhound Beta Site Part IV

Reiterating a previous request:

I've noticed that the thread start date is listed under my profile page (thanks, btw!). But, please please please put the thread start date under the locations and community pages as well. The date of the first post is just as important as the date of the last.

Pretty please with a cherry on top?

Chowhound Beta Site Part IV

I brought the lack of privacy issue up in the first thread (August 4). I don't think the powers that be ever addressed it. If they did, I don't remember it amongst the almost 1000 posts in the last 10 days.

http://beta.chowhound.com/post/announ...

So, for posterity's sake, I would like an opt out option as to what other hounds can see on my profile page. No one needs to know which locations, communities, or recipes I am following.

Maine Meat (aka MEat) in Kittery, Maine

It depends on the pig being butchered. I've had it with it with as much as an inch of fat to as little as a quarter inch. The fat is delicious but I prefer it with about 1/4 - 1/2 inch (usually their berkshire pig).

Cooking from People's Pops

I'm always really sad when peach season ends. Sometimes, I lament to C as to why there are few peaches in the house. His response, when you eat four a day, they go pretty fast. And, there is no sympathy.

Aug 11, 2015
beetlebug in Home Cooking
2

Cooking from People's Pops

Would it be wrong to admit that I re-use the sticks?

A few years ago, I bought sticks at the hobby shop. They didn't fit through the metal top. And, I knew the chances of me remembering to add sticks (sans top) an hour into freezing would be fairly remote. Lastly, on the hobby shop sticks, be sure that they are food safe.

Aug 11, 2015
beetlebug in Home Cooking

Cooking from People's Pops

Pear (Peach), cream and ginger (pg. 100)

Wow, these are fab. I adjusted the ratios a bit since I was using peaches.

1 1/4 lb peaches
2T lemon juice
3/4 cup simple syrup
2T minced ginger (same)
1/4 cup cream (same but next time I would use 1/3 cup)

After you make the simple syrup, add the minced ginger and simmer for 5-10 minutes. Then let it rest while the ginger steeps.

Roast the peaches and then blitz in the blender. Strain the simple syrup and add that along with the lemon juice. After I tasted the mixture, I decided to add the ginger bits back in. Add the cream, give it a swirl and pour into the molds.

This made exactly 10 pops.

Anyway, next time I will up the cream. But, this was delicious. Two of my favorite flavors together. Also, I may add some ginger liquor to booze it up a bit. Because, why not?

September 2011 COTM, Slater/Tender: Pumpkin through zucchini

Baked Marrow, ground pork (pg. 606)

This was fantastic. It's basically two separate dishes, eaten together.

Baked Marrow (no clue what marrow is but I used cousa squash). First de-seed and then chop the squash into chunks. Toss on a roasting pan with crushed garlic, mint. olive oil and lemon juice. Let this sit for about an hour and then bake it for about 40 minutes (at 350 degrees).

While the veg is baking, prep the pork. Chop up dill, parsley, garlic and hot chiles.

Heat up a pan and let the olive oil get really hot. Put a pound of ground pork in but do not touch it. Let the pork brown and get crisp. When it's at that point, flip and brown the other side. Add all the aromatics and stir it around. Season with salt and pepper and then add lime zest and juice.

The pork was just really fresh tasting with the lime zest and all the herbs. It complemented the squash really well. The squash, while baking, smelled heavenly since the lemon juice had infused the squash itself.

The recipe called for 1 lbs of pork and 1 1/2 lbs of squash. I used 1/2 lb of pork and could have upped the squash a bit. Perfect for two people.

Aug 11, 2015
beetlebug in Home Cooking
1

Chowhound Beta Site Open to Everyone (Continued Again)

Thanks for clarifying this point. FYI, I think when a reader (aka me) goes to the Media community board, it's really easy to read spoilers if the first two lines of text of the original post are shown.

Chowhound Beta Site Open to Everyone (Continued Again)

Thanks Marssy. I think I'm missing something though. I still see the first few sentences of the original post. Will those be hidden as well?

Aug 10, 2015
beetlebug in Site Talk
1

Chowhound Beta Site Open to Everyone (Continued Again)

Thanks for the update Marssy. Quick question re: "We’re going to offer you the option of a higher-density view of your logged-in homepage, akin to a Community page (by hiding comment snippets)."

Does this also refer to the location pages and community pages? So, if I go to the Boston board (home board) or HC board, I'll also have the option of higher density view by hiding the comment snippets?

Also, comment snippets on the Food Media board could have tons of spoilers when the cooking contest shows start up again.

Aug 10, 2015
beetlebug in Site Talk

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

Excellent report Lulu and the salad sounds delicious. I like chickpeas but how do you think this salad will taste with cannellini beans? Those are my beans of choice these days.

I also love making salad dressings in various jars. the best thing is instead of stirring, you can just shake shake shake.

COTM Archive thread?

Thanks for the info. As noted by another HC hound, there are also links to Non COTM cookbook reporting threads that we tend to refer to as well. It would be great if those were also easily found.

Aug 07, 2015
beetlebug in Site Talk

Chowhound Beta Site Open to Everyone (Continued Again)

I just noticed that when I am on my profile page, those posts do list the date when the thread was started as well as the date (or time) of the last post. However, when I am on the board/location/community page, it only shows the date/time of the last comment and not when the thread was started.

Is this a new change (or did I totally miss it?). And, if it is new, will the date of when the thread started also be on the board/location/community page?

Aug 07, 2015
beetlebug in Site Talk

Chowhound Beta Site Open to Everyone (Continued)

I asked this yesterday. I hear crickets.

http://chowhound.chow.com/topics/1021158

Aug 06, 2015
beetlebug in Site Talk

Chowhound Beta Site Open to Everyone (Continued)

I would love the return of a section where I follow the thread but haven't posted in it. I also would like this separate from the other sections. Back in the day, this used to be "my followed discussions" and it was really easy to find what I was looking for. Essentially, these were my personal bookmarked threads. These have been lost to me and it's too much shifting through my pages to find.

Chowhound Beta Site Open to Everyone (Continued)

"Conversations from Site Feedback are not about food, and will not appear on the homepage going forward."

Under this logic, we should not be able to follow these categories since they are not about food.

Cookware
Entertaining and Etiquette
Hotels and Vacations

And

Not About Food.

Chowhound Beta Site Open to Everyone (Continued)

Is there a visual lock on the beta site (for locked posts?)

Aug 05, 2015
beetlebug in Site Talk

Announcement: The Beta Site is Open to Everyone!

I'm wondering if there is any way that hounds can customize where we want certain items. Specifically, I'm referring to the right hand column. I like how when I'm in a thread, I can see and click on my locations. But, I would prefer that "My Communities" (such as Home Cooking or Media) is directly under "My locations" followed by trending tags. Often, I pop between my local board and the HC board. I don't really care about what's trending (just like IRL).

Or, maybe the powers that be would consider switching it to that order? ;-)

Aug 05, 2015
beetlebug in Site Talk
3

COTM Archive thread?

Is there a way to have the COTM archive thread be the first post that pops up when you click on the COTM tag?

http://www.chow.com/cookbook_of_the_m...

I'm sure I'm not the only one who looks for this thread when searching for past COTMs.

Thanks.

PS. I've tagged this as COTM and cookbook. If there are other relevant tags, let me know and I'll try and add them on.

Aug 05, 2015
beetlebug in Site Talk
1

Announcement: The Beta Site is Open to Everyone!

Hmmm, about the side bar. I've always used Safari and didn't realize there was any other way. I just click through all the options.

The funny thing is, on the not-beta site, I thought the search was only for the title of each post, which made it easy to find COTM recipe reports. But, maybe not. Regardless, I'm glad the problem is solved.

Aug 04, 2015
beetlebug in Site Talk
1