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trip from Phoenix to San Diego

Last year we had a nice lunch at a Mexican spot in Yuma called Mi Rancho. Super-casual, right off the highway and a large menu. There were a few tables with families/kids, but I can't seen to find a menu on-line.

A picture of the chili Colorado.

Jul 20, 2015
Rubee in Phoenix

5 days at the Four Seasons Scottsdale. .

Agree! When we stay there we don't even venture out to other restaurants. Tuna tostadas or seafood bento box at the Saguaro Blossom poolside, and too many favorites to name at Proof and Talavera. In, fact, we're headed there for another staycation this weekend with friends we met on this board. Through our frequent visits, we've gotten to know chefs and staff, so it's a lot of fun.

http://www.writeonrubee.com/arizona/s...

Jul 20, 2015
Rubee in Phoenix

*May/June 2010 COTM - GOURMET: Pasta, Grains/Beans, Veg. Mains

I love it. Please report back

Jul 17, 2015
Rubee in Home Cooking

*May/June 2010 COTM - GOURMET: Pasta, Grains/Beans, Veg. Mains

You must try!

Jul 17, 2015
Rubee in Home Cooking

Zuni Cafe Cookbook: Stocks/ Dishes to Start a Meal

I used the recipe as an inspiration and I loved the simplicity and combination of flavors. I had some fava bean pods I forgot about (what?!) and used what I had in the fridge so didn't pay attention to ratios. I peeled the fava beans, and plated them with sliced peppercorn-crusted salami from the deli counter and shavings of Idiazabal cheese. I just squeezed some lemon juice over and sprinkled with freshly cracked pepper and Murray River sea salt. Delicious combination! I can't imagine how good it's going to be with fresher favas and the other ingredients called for in the recipe.

Jul 16, 2015
Rubee in Home Cooking
1

*May/June 2010 COTM - GOURMET: Pasta, Grains/Beans, Veg. Mains

I don't know what jogged my memory of this dish, but I really do love it. I need to put it into my regular rotation. I used a mixture of scallions and homegrown I'itoi onions for the stuffing this time. I wonder if anyone has tried freezing the dumplings? I'll have to experiment. I used a yogurt picked up from a local Persian market, and a can of tomato sauce instead of the paste and water.

Details on my site:
http://www.writeonrubee.com/cookingin...

June 2015 COTM: DEATH & CO

I was reading through this thread and when I saw this I knew exactly what I was going to make this afternoon! I love Mezcal and this was just perfect

I used Appleton for the rum. I have Del Maguey Vida and oops! I just realized when I looked at this photo that I pulled out my Del Maguey Chichicapa by accident. It will be interesting to compare if I've 'wasted' the Chichicapa in a daiquiri (because the cocktail is so good as is), but I know the Vida is better to use as a mixing mezcal than the single village Del Magueys.

Anyways, thanks for saving me the effort of flipping through my Kindle. Great rec!

Jul 04, 2015
Rubee in Home Cooking
1

June 2015 COTM: DEATH & CO

Thanks Linda and Caitlin! They're pretty sturdy and what we use for our 'everday' coupes (not antiques - I wish). They're from Wine Spectator. They're larger coupes, so I double all the cocktail recipes ;)

http://www.wineenthusiast.com/fusion-...

Jul 04, 2015
Rubee in Home Cooking
1

June 2015 COTM: DEATH & CO

19th Century

I wasn't sure about this one but it grew on me. This is a riff on the 1930s 20th Century (gin, Lillet, creme de cacao, lemon).

I used 1-1/2 oz of Bulleit (had finished off the Woodford Reserve the book calls for the week before), 3/4 oz Lillet Rouge, 3/4 oz DeKuyper clear Créme De Cocoa (book calls for Brizard), and 3/4 oz of lemon juice. Shaken and strained.

June 2015 COTM: DEATH & CO

The Joy Division. This was really clean with a nice finish from the absinthe.

I doubled it so, I used 4 oz of Bombay Sapphire gin (book calls for Beefeater), 2 oz of Dolin dry vermouth, 1 oz of Cointreau, and 6 dashes of Vieux Carré Absinthe Supérieure (book calls for Vieux Pontarlier). Garnished with a lemon twist.

June 2015 COTM: DEATH & CO

Love an Old Pal. Can't wait to try the one in the book.

Jul 04, 2015
Rubee in Home Cooking

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

Thanks so much alkapal! Just started it 2 months ago so I very much appreciate the encouragement.

Jun 25, 2015
Rubee in Home Cooking
3

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

I've actually thought of making portions of the first steps (meat, chili bean paste, beans, stock, etc.) and freezing. Then I could thaw, simmer, and finish with adding the tofu, green onions and thicken. What do you think Breadcrumbs?

BTW, leftovers today :)

Jun 24, 2015
Rubee in Home Cooking
1

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

My latest batch:

Jun 22, 2015
Rubee in Home Cooking
2

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

Love this! So thorough.

Jun 22, 2015
Rubee in Home Cooking
1

June 2015 COTM: DEATH & CO

La Rosita

This is actually a favorite cocktail of mine, though one I don't see often, and there are many variations. It's basically a Negroni but with tequila instead of gin. I loved the one in this book and it made a perfect Sunday sunset libation. It is made with reposado tequila (book suggested El Tesoro, I used Cazadores), Campari, angostura bitters, and 2 types of vermouth - Cocchi di Torino and Dolin dry. Delish.

BTW, am I the only one that always doubles the cocktail recipe because it never seems to fill my glass enough ;)

June 2015 COTM: DEATH & CO

I'm trying to refrain from posting on each and everybody's cocktails, but marking this one for future use - still picking grapefruit here in AZ.

Jun 07, 2015
Rubee in Home Cooking
1

June 2015 COTM: DEATH & CO

Beautiful!

Jun 07, 2015
Rubee in Home Cooking

June 2015 COTM: DEATH & CO

This is on the agenda tonight - some of my favorite ingredients!

Jun 07, 2015
Rubee in Home Cooking

June 2015 COTM: DEATH & CO

Nice! On my list - I'm a big fan of mezcal cocktails.

Jun 07, 2015
Rubee in Home Cooking
1

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

Thanks Breadcrumbs!

Jun 07, 2015
Rubee in Home Cooking
1

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

David Eyre's Pancake, page 213.

I just made this again today. The beauty of this is its simplicity. Flour, milk, eggs, and a dash of freshly grated nutmeg are combined in a bowl, poured into a hot cast iron pan sizzling with butter, and baked for 20 minutes. That's it. The recipe says "not quite a pancake and not quite a crepe" and that's a perfect description. Once you pull it out all puffed and crispy-edged, sprinkle with a little lemon juice and serve with jam or syrup.

Jun 07, 2015
Rubee in Home Cooking
2

"Cooking From Lobster At Home" By Jasper White, What Are Your Favorite Recipes?

It's a winner. I've probably made it about 20 times (with and without tomato). It's a frequent request from my husband. I like it best with Vermont white cheddar.

Jun 01, 2015
Rubee in Home Cooking
1

"Cooking From Lobster At Home" By Jasper White, What Are Your Favorite Recipes?

Me too! I have a nice supply of lobster stock now after Memorial Day. Hmmm...what to make.

Jun 01, 2015
Rubee in Home Cooking

"Cooking From Lobster At Home" By Jasper White, What Are Your Favorite Recipes?

Oops! All that and I forgot to post a picture of our lobster rolls for dinner tonight:

May 25, 2015
Rubee in Home Cooking
1

"Cooking From Lobster At Home" By Jasper White, What Are Your Favorite Recipes?

I LOVE this book and have been cooking from it for 15 years, so lots of favorites. The recipes I've probably made the most often are the lobster melts (above), lobster salad, baked stuffed, pan-roasted, risotto, Newburg and Thermidor, and lobster stock.

I have a picture of the baked stuffed here:
http://chowhound.chow.com/topics/401863

Some older pics: Lobster stock, pan-roasted, Newburg, a couple risottos, and a pasta dish with his Newburg sauce used as a base:

May 25, 2015
Rubee in Home Cooking
1

"Cooking From Lobster At Home" By Jasper White, What Are Your Favorite Recipes?

That looks fantastic! I love this cookbook and have made quite a few recipes - all winners - from it. I'll have to find pictures and post. I'm making the lobster rolls for lunch tomorrow. I love the tarragon mayo, but my husband doesn't so I'll have to skip that.

May 24, 2015
Rubee in Home Cooking

Cooking From: Mastering the Art of Southern Cooking by Nathalie Dupree

Thanks LaLa!

May 19, 2015
Rubee in Home Cooking

Cooking From: Mastering the Art of Southern Cooking by Nathalie Dupree

I made pimento cheese biscuits last year for the Kentucky Derby, and my husband requested them again this year. I used the recipe on page 471 for Southern Biscuits with the food processor method on page 472.

For pimento cheese biscuits, pulse 1 cup of shredded cheddar with the flour and add 4 ounces of chopped roasted red pepper/pimentos with the wet ingredients.

New Chef at Le Cirque

Just read that. We have reservations for Friday night.

Sep 11, 2014
Rubee in Las Vegas