oakjoan's Profile
New Fuchsia Dunlop book
Oooh! Oooh and double Ooooh!
Wonder how long it'll take to get over here?
Er, I mean Ooops, Ooops and double Ooops.
I guess I should pay more attention when I read. So now I'll go look for it on Amazon.
June 2012 Cookbook of the Month Nominations Are Now Open!
Rella: Funny (or actually sad) that you mentioned Dean and Delucca. About 2 weeks ago water leaked through the ceiling from the apartment above and cascaded down on my cookbooks! AGGGGHHHHH! I got many of them out with just a bit of water damage, but D&D was pretty much soaked and ended up with lots of stuck-together and wrinkly pages. Of course I'll be replacing them at the flooder's expense, but I couldn't help mentioning this to get a little more sympathy. The worst damage was done to Med. Greens and Grains by P. Wolfert, Flexitarian, and How to Read a French Fry.
Turned out the culprit was the upstairs neighbor's faulty ice maker.
June 2012 Cookbook of the Month Nominations Are Now Open!
Great news for us Rick Stein fans, Gio. Will check it out on YT.
June 2012 Cookbook of the Month Nominations Are Now Open!
Gio: To answer your question....Ottolenghi was the first person I thought of while reading your post. "Hey! I thought before reading the rest of the post, Ottolenghi's book is Plenty. She must be getting them mixed up." Moral - read the whole post before going off half-cocked.
June 2012 Cookbook of the Month Nominations Are Now Open!
gg: Is Rick Stein the guy who used to have (or still has) a restaurant on the coast of England somewhere? He had a really good program on PBS here in the US a while ago. I think it concentrated on seafood.
June 2012 Cookbook of the Month Nominations Are Now Open!
I have had Claudia Roden's Book of Jewish Food for a long time but have rarely cooked from it. I have spent some time reading various parts. In addition to lots of recipes (both Sephardic and Ashkenazi). The recipes come from all over the world and there's lots of info and wonderful old photos.
I'd be happy to vote for it as a COTM.
TONIGHT We need Restaurant Reqs for Hamburger only guy & people who love good food.
So relatives are here and we're going out to dinner in Oak or Berk tonight. The catch is that their son is a verrrrry picky eater. He'll only eat hamburgers with no frills - onions, relish, etc.
We're trying to find a place that has food the rest of us want to eat, too. We thought of Mua, but it's not our fave place - too huge and cavernous and sometimes noisy. Any other thoughts?
Lukkas is also out for noise reasons.
Thanks for any help in the next couple of hours.
What cookbooks have you bought lately? Springtime edition! [old]
Wow! I agree about the huge Gourmetesque tomes, but I am in the opposite camp when it comes to Slater. He has turned out to be one of my all-time favorite cookbook authors. I bought The Kitchen Diaries and Tender during the Slater month a while ago. What a treat. I also have Real Fast Food which is great for quickie meals.
I also bought and continue to use frequently, Around My French Table. I find I use all three of these books all the time.
I have one Batali cookbook which I hardly use except for the chicken liver recipe which is a big favorite at my house. I think it's called Molto Italiano but I'm too lazy to get up and go look.
I have had several Deborah Madison cookbooks for years and use them all the time. Great recipes.
May 2012 COTM: Food of Spain and Moro The Soups, Vegetables, Starches, and Legumes Thread
This sounds and looks great. I also like the idea of roasting the potatoes. Will be trying this verrry soon.
May 2012 Cookbook of the Month Winners: Food of Spain and Moro: The Cookbook!
Blythe S: How right you are about staying clear of COSTCO on weekends. Arghhhh!
May 2012 Cookbook of the Month Winners: Food of Spain and Moro: The Cookbook!
LLM: Lots of the meat is not sold in huge quantities. I mean they're not 50 hams in a package or 10 steaks. Your husband shouldn't be spending hours repackaging stuff. ;+)
I'm pretty sure they'll be happy to let you browse before joining.
May 2012 Cookbook of the Month Winners: Food of Spain and Moro: The Cookbook!
We scoffed at Costco at first. Now we love the place. The latest great buy is 3 lbs of dark roast coffee beans for $20. It's very good coffee, too.
They also have wonderful packaged pork ribs without bones. They are very meaty and not too fatty.
I've even gotten CLOTHES there! Don't tell anyone because I say I only shop at Saks 5th Avenue. Snirk, snirk.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 3, 4, and 5
Although I'm quite a bit rusty after not posting here for several months, I got the book out of the Oakland Library today and tonight made (with loads of variations due to not having certain ingredients on hand. I thought I had barley, but couldn't find it. Decided I'd use brown rice. Nope. I finally ended up using orichiette. I thought I had a sweet potato, but it turned out all I had was a smallish yellow squash.
The dish ended up being quite different from the recipe, but the general idea was there and it was delicious. I'm calling it Spicy Chicken Orichiette with Squash and Spinach. I did not have sweet paprika, just smoked Spanish paprika. The rest of the spices were on hand in my cupboard - cinnamon, chili powder, coriander and black pepper. I sauteed the onion and then added the spices and the tomato paste and garlic. I didn’t feel like taking the “good homemade chicken broth” out of the freezer and chipping off some pieces to add to the mix. Instead, I used (GASP!) Knorr Chicken Bouillon! Please don’t tell anyone about this.
The spinach and chicken breast pieces are added and simmered. The recipe calls for simmering for an hour, but I figured that was to cook the barley. I simmered for about 10 minutes and served it, as mentioned above, with orichiette.
I also used breasts for Spiced Chipotle Honey Chicken Breasts with, etc. Mine came out wonderfully well, but I just put the chicken breasts in near the end because I didn't want them to dry out. Even though she says to put them in for only 15 minutes, I didn't want to chance it.
This was quite delicious and, in future, I will try it using more of the actual ingredients called for. ;+)
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 9, 10. 11. and 12
moreace01: What kind of chilies did you use? Were they fresh or dried? I'm DYING to try this recipe. It sounds fabuloso.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 9, 10. 11. and 12
GardenFresh, Cara Cara oranges ARE red inside. Well, at least they are at Berkeley Bowl. Their citrus and apple sections sometimes overwhelm me. They must have 10 different kinds of tangerines/mandarins, oranges and about 15 different kinds of apples. Arghhhhhh!
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 9, 10. 11. and 12
Wow, Caitlin, this sounds really interesting. halvah shortbread! I definitely will try this. I've been taking a vacation from Chowhound posting for a few months and this seems like a good time to jump back onto the home-cooking express. Thanks for the post.
May 2012 Cookbook of the Month Voting is Now Open!
Claudia Roden has been one of my faves of all time ever since I saw a very low budget cooking show she had in her kitchen in, I think, Cairo - it was a BBC program I saw on the PBS station in San Francisco years ago.
THE FOOD OF SPAIN
Any Julia Child recipes for ethnic, mexican or italian food?
If you want to find any Julia non-French recipes, I think your best bet would be cookbook(s) or website (s) for her Cooking with Master Chefs or other programs she did later in life, long after The French Chef.
Ethiopean - Berkeley/Oakland?
Ruth, if Ensarro is the place we had the chowdown last year I'm with you. It was quite deelish.
NIGEL SLATER I Bow Down Before Thee
My fave in Real Fast Food, as I've described before, is the Chicken Chili Pita.
Cafe Fanny closing tomorrow 3/9
Agree with Robert here. I often go out of my way to get stuff from Acme at the source.
Cafe Fanny is closing? That's sad, although I rarely got anything there but coffee...to go with whatever I bought next door. It has always seemed bustling.
What are you baking these days? March, 2012 [old]
Somebody gave me some really nice dates and I found a recipe for date squares in an old Craig Claiborne New York Times Cookbook. It used to be one of my faves, but I hadn't used it for several years. The date squares were really good, especially since the recipe included NO butter or oil. They're very chewy, but quite nice, especially because eating them makes me feel less guilty.
If anybody wants the recipe, I can find the page or paraphrase.
March 2012 Cookbook of the Month: The Olive and the Caper
I have probably overlooked it, but I couldn't see any on-line recipe links. Here's one. If I missed the links, plz forgive. I'm a bit rusty, having been out of touch for the past few months.
http://www.cookstr.com/cookbooks/the-olive-and-the-caper-adventures-in-greek-cooking
favourite arugula salad?
Fab recipe, CG! Nothing like goat cheese, roasted beets and arugula.
February 2012 Cookbook of the Month Nominations
I have had Tsujii's book for ages and have hardly cooked anything from it. Now's the time! I nominate JAPANESE COOKING: A SIMPLE ART by Shizuo Tsuji.
February 2012 Cookbook of the Month Nominations
Wow! The Big Old Yellow Chinese Cookbook....I've always called Bittman's How to Cook Everything as the big old yellow cookbook.
Favorite Mollie Katzen recipes?
Oops! I just realized this is a Molly Katzen thread and not a Moosewood thread. Oh well, I already typed it out and I do love the Nut Macaroons on page 187 of the Moosewood Restaurant Book of Desserts. They are delicious and not that bad - no butter or egg yolks.
Mix together
1 egg white
1 1/2 cup ground nuts (I almost always use walnuts)
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
Mix all the ingredients until well blended. Form into small balls (about 1") and place about 2 inches apart on a baking sheet
Bake for about 35 minutes. Cookies should be brown and feel as if they're set.
These are also good with almonds and pecans. Haven't tried anything else.
Is Marcella Hazan's green lasagne bolognese worth it?
MarkFL, this is a wonderful report and I enjoyed ALMOST everything about it. What did I NOT enjoy? The gigantic single paragraph! Please, in future, break it up so it's easier to read.
Thanks.
Panko Bread Crumbs a Must?
panko crumbs make a much crisper coating on, say, chicken chunks. They're bigger than store-bought breadcrumbs, which, in my opp., are more the consistency of sand. Panko is especially terrific sprinkled on the wonderful potato, artichoke heart casserole from the old COTM Flexitarian Table. Panko is just perfect sprinkled over the top before baking. There's probably a discussion of it in the COTM.
