Tom P's Profile
are great Oven Baked Fries a possibility?
Thanks, Cleo. How do you keep them from sticking? Or is it not a problem?
are great Oven Baked Fries a possibility?
Just checking to see if anyone has a way to do good fries in the oven. Thanks!
Food along I-90
We will leave Badlands on Monday morning and can leisurely travel over Monday and Tuesday to Chicago. Happy to detour, that is no problem.
Food along I-90
We are going to be traveling along I-90 from Rapid City South Dakota to Chicago. Any food suggestions?? Many thanks
June 2012 Cookbook of the Month Nominations Are Now Open!
THE HOMESICK TEXAN.. I'd like to throw it in the mix again. It's a beautiful book with a lot of great looking recipes.. Excellent for summer!
Huge leek harvest....HELP!!!
This is one of the best recipes ever... seriously... you can make the full recipe or just make the braised leek portion:
http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/
Downtown/Freemont Street Steakhouse??
I remember people writing here about a great older steakhouse downtown, maybe in a hotel, maybe with a view? A friend is dragging me down there Friday night and I wanted to hit this place. Thanks!
Marino's on Melrose - suggestions?
I am going with a friend to Marino's Italian on Melrose for the first time this week. Any suggestions from people who have been? Thanks!
Yummy Browned Butter
The best cornbread ever :)
http://onfoodandfilm.com/2012/03/09/the-cornbread-of-my-dreams/
Celery plus a lot of leaves!
I have become addicted to celery leaves because of this Nancy Silverton recipe. This celery leaf pesto is amazing. Amazing.
http://www.melbournefoodandwine.com.au/recipe/847/4129/nancy-silverton/stracciatella-with-celery-herb-salad-and-celery-leaf-pesto/
May 2012 Cookbook of the Month Nominations are Open!
THE HOMESICK TEXAN! It is a terrific, terrific book.
May 2012 Cookbook of the Month Nominations are Open!
hey! Thanks for all that, very good to know. Do you mean it doesn't have enough in it to support an entire month?
One other one I've heard about lately is :
MY FAMILY TABLE: A PASSIONATE PLEA FOR HOME COOKING by John Besh
May 2012 Cookbook of the Month Nominations are Open!
THE FAMILY MEAL: HOME COOKING WITH FERRAN ADRIA
A chef friend of mine tells me this book is incredible. The author was the chef at what many call the best restaurant ever. It has come down in price and apparently has some terrific descriptions and photos on all kinds of things in the kitchen and prep.
LA's Oldest Still-Thriving Restaurants
They also have a piano built into the floor like a bar where you can sit and have a drink. Good times. I love the Dal Rae.
Recipes for Greens
Here is a favorite of mine I make often... "Risotto with Greens" ... you can vary it by just tossing the greens with pasta (yum!) and use a lot of greens! The more greens, the better :)
WINTER GREENS RISOTTO
Over the years I have become more and more addicted to a variety of things… perhaps none so much, separately, as risotto and sautéed greens. For a few years I have been making a terrific pasta tossed with greens. Tonight, with a friend, I made a risotto with sautéed greens that was terrific.
A sidenote is that I love all kinds of greens. You can cook them solo, or combine them. Beet greens have become some of my favorite. But anything works.
Tonight, it was a wild and wonderful mixture of greens from my CSA box: chard (whatever color), kale (whatever color), beet greens, dandelion greens and Italian parsley leaves. You could add or substitute anything: spinach, mustard greens, collards, whatever.
In one pot we made a simple risotto… sauté chopped onion (and tonight, the addition of chopped fennel, which was on hand), then add the Arborio rice. Saute 3 minutes then add white wine. When the wine had cooked down, start adding warm chicken broth. Cook as you would risotto until it is time to add the final ingredients.
At the same time, in olive oil and garlic, we sautéed the greens. We started with a huge bowl of greens, torn into relatively bite sixed pieces, adding greens to the pot as need be. As they cook, add more olive oil as needed, and white wine or chicken broth, then a touch of balsamic vinegar, all for flavor.
When the risotto is almost done, add butter, parmesan cheese, and the greens. Cover and let rest a few minutes.
Figs
I have a very prolific fig tree. I combined some recipes and came up with this chutney which I have to admit is terrific. Goes great with cheeses, with meats... all kinds of things. Sweet and spicy:
TOM'S FIG CHUTNEY
(this doubles easily)
- 1/2 stick butter
- 1 medium onion chopped
- 3 small spicy red peppers, stems chopped off
Saute onion and peppers in the butter until softened. It is up to you how many seeds from the peppers you want to have float around. It depends on your desired level of spice.
Add:
- 2 cups port (or one cup port/1 cup brandy but make sure to include port)
- 20-25 figs, quartered
- juice of one lemon
- 1/2 cup good quality brown sugar (you might start with less and then taste as you go, depending on how sweet you want it - and how sweet the figs might be)
- cinnamon stick
Let it slow cook, stirring occasionally, for at least a couple of hours. Taste as you go for sweetness and the amount of backend heat you want from the peppers.
Will keep a week or so in the fridge or can with mason jars
The Ten Best Things To Eat In LA Right Now
I have to add a dish to my list:
6) Canele': BEEF BOURGUIGNON
Canele' has terrific food. I had a Veal Chop the other night, with Salsa Verde, that was out of this world. But their Beef Bourguignon, one of dishes that never goes off the menu, is incredible. Chef Corina reduces the gravy so much it is almost like a syrup and is incredibly flavorful. The meat has a wonderful crust as well. To die for.
tasty, freezable cassersoles -- please help if you can
yes... always Campbell's for casseroles!
The Ten Best Things To Eat In LA Right Now
1) Cleo: BRUSSELS SPROUTS with Capers, parsley, Almonds, red Wine Vinaigrette
This is the most addictive, wonderful dish imaginable. Cleo also has incredible dips with fresh baked bread... also to die for.
2) Dal Rae: TABLESIDE CAESAR
Simply the best Caesar.
3) Osteria Mozza: RICOTTA & EGG RAVIOLI with Browned Butter
This is so luscious, so wonderful, so sexy. Yum.
4) Osteria Mozza: ORCCHIETTE w/ Sausage and swiss chard
As others have mentioned, this is an incredible pasta.
5) Dan Tana's: THE DABNEY COLEMAN
Remains the best steak I've had in town, even better than Cut, et all. With a side of the spicy red pasta, happiness ensues.
8" Lodge Cast Iron - recipe ideas?
I've never made this. It sounds great ! (I love eggs) Have you a recipe to share?
Post Screening Drinks -- Raleigh Studios
Sorry to hear that! I have heard both good and bad. I've mostly had the Caesar and the fries and the burger. It has been about 6 months since I've been there. If you are in that area, Cleo is where to go. One of my favorite places in the last couple of years. Terrific food.
8" Lodge Cast Iron - recipe ideas?
Good stuff, Pam... and everyone! Thanks. I will put it into rotation!
