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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!

about 16 hours ago
Rubee in Home Cooking

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-...

about 16 hours ago
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.

about 17 hours ago
Rubee in Home Cooking
1

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.

about 18 hours ago
Rubee in Home Cooking
1

June 2015 COTM: DEATH & CO

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

about 18 hours ago
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
2

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

Limited Edition Tanqueray Old Tom Gin

Just picked up mine. Will report back.

Jun 27, 2014
Rubee in Spirits

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

Pock-Marked Mother Chen's Bean Curd (LOP)

Well, 5 years later and this is still part of my regular rotation. So good. Tonight I used ground pork and I'itoi onions from the garden.

Weekend in Phoenix!

Since you asked about bars, you'll be here for Arizona Cocktail Week which kicks off with the Cocktail Carnival Saturday night. Lots of bars are participating with cocktail specials and events. Always a great time. I've registered for 3 days of seminars and have plans/tickets for the Crudo Tequila Fortaleza dinner, Top Bars of the Nation, and Last Slinger Standing competition. Events list:

http://arizonacocktailweek.com/events...

Feb 12, 2014
Rubee in Phoenix

PHX- Where to buy '00" flour

I recently bought Hayden Flour Mill's Arizona Rose 00 flour (among other treats) at The Bodega in Old Town Scottsdale. I paid $6.50.

FnB and Bodega Market:
http://fnbrestaurant.com/

Feb 12, 2014
Rubee in Phoenix

September COTM “Vietnamese”: Starters, Snacks & Salads

I'm making Andrea Nguyen's Savory Meat Pastries (pa-te-so/pates chaud), p. 39. I can't understand her directions to cut them into diamonds. Has anybody made these before, or can explain this to me. Can't figure it out ;)

Jan 15, 2014
Rubee in Home Cooking

Trip Report (long), June 9-12

Sirio Ristorante (Aria) also has pici on the menu. Enjoyed it on one visit with a delicious ragu.

I've eaten at Scarpetta (one of our favorites), so will have to try D.O.C.G. on our visit in a couple of weeks.

Jun 15, 2013
Rubee in Las Vegas