CHEFINTHECLOSET's Profile
Shredded phyllo dough - kataifi
Looking for a good recipe incorporating fresh fruits to use kataifi or shredded phyllo dough. I don t want the recipe for kunafa (neither the one with cheese or nuts) as I already know it and make it. Very hard to find other dessert recipes for this type of phyllo...
Celebration of Egyptian Foods?
I spent a long time in Egypt. Their cuisine is highly underrated. Egypt has wonderful vegetarian and non vegetarian food. Some of my favorites are Chicken molokkeyia ( the gelatinous green vegie soup topped with fried garfic and served with chicken and Eesh Baladi (egyptian flat bread). Their kofta (egyptian lamb grilled sausage is also great with their parsley, onion, tomato salad. Their lentil soup ( shoorbat ads) is an outstanding soup. In the winter time I often make Fassoulia Kadra (a green bean and lamb stew cooked in a tomato based sauce and served over pilaff style rice and Mashi kossa (baked zucchini stuffed with a rice mixture.). Um Ali (means mother of Ali) is my favorite dessert made with coconut, cream, almonds baked in a puff pastry.
Strange Pairings that Taste Uncommonly Good
I love the real chilean empanadas made with ground beef, hard egg, raisin and olive mix called pino. Yum great with hot sauce!!
Mexican Fare
I'm planning to serve Mexican fare for Oscar night. I'll serve tacos, fajitas, guacamole and salsa with Mexican salad. What kind of drink should I serve? My guests do not like beer.
Im nuts about peanut brittle
What's the best timeframe to roast peanuts for peanut brittle? I ve done it a few times but found the nuts came out a bit bitter.... Any tricks to avoid this... Several of my friends prefer not to roast the nuts when making the brittle. However I do find peanut brittle tastes better when the nuts are roasted prior to making the recipe.
Is zucchini worth eating? ;-)
I make my own 10 minute ratatouille with zucchini. One large very fresh zucchini peeled, sliced in 1/2 inc slowly sauted in good olive oil. Add thin slices of shallots. Fry until golden brown on each side. Add salt/pepper and about 1/2 cup of good spaghetti sauce. Cook until heated through and bubbly. Serve as a side dish with omelets, roast, or chicken. Yummy.
Tradition and defying convention
ah ah... Isn't that interesting that we are so bound by convention and tradition? My argument for cooking something different on Thanksgiving Day is the following: If you have lots of friends or a large extended family, you are bound to be invited somewhere where traditional fare will be served. So if you are having Thanksgiving on an alternate day, especially if its a three day long week end, why not experiment with something different. Who wants to eat turkey 2 or 3 days in a row?
Budding oenophile and wine terminology
Let's face it, getting older has it perks. With aging comes wisdom or so I'd like to think. So forking $20 to $30 for a bottle of wine is fine as long as I know what I'm getting for my buck. Wine terminology is somewhat baffling to say the least. While reading the descriptive of wine products I'm unsure as to what some of the terms really mean. Please enlighten me. Here are some terms which I would like explained in more mundane terms.
round finish
tightly knit
fat
leathery
woody
begins to show some complexity
volatile
Emphatic typicity.
One dimensional and short
I'm also curious about the rating system. Isn't this really subjective because of personal taste?
Herbs for Potato Soup
I like a sprig of fresh dill on top. It just adds a nice 'lemony' twist.
Tradition and defying convention
Do you always cook traditional fare for Thanksgiving or do you dare to be different?
Need Pinot Noir and Merlot Recs...
Try Pinot Noirs from the Otago region of New Zealand. That region of New Zealand makes some really good pinot noirs and they are reasonably priced. I would say that they rival Pinot Noirs from Oregon or even France for that matter. Wild Rock, Cupid's Arrow Pinot Noir, Central Otago 2007 is really good.
Louis Latour red Burgundy is more earthy than I thought
Are you referring to Chateau Pey La Tour 2006? Hum dam good with Leg of lamb;)
Grey goose and Kirkland Signature brand vodka the same?!
It's always a matter of taste but I like my vodka straight out of a shot glass;D
Good shwarma in Edmonton?
www.sunbakepitabakery.com best shawarma and sfeeha in the city.
Good shwarma in Edmonton?
the best shawarma in Edmonton is at Sunbake Pita Bakery on 10728 134ave
Edmonton, The bakery offers extensive good Middle Eastern fare.
Best mandoline
There have been some posting about mandolines but I m not unabble to discern what is right for me as there are zillion opinions out there. I need a mandoline that can slice onions, tomatoes, potatoes in different sizes/thickness as well as one able to julienne and do other fancy cuts on vegies and fruits. I don't want something cumbersome and hard to handle and I'm not buying a Bron (too expensive). I'm willing to pay up to $60. What do you suggest?
best ginger beef in Edmonton? Anything else special that I should/could try while in Edmonton for a few days?
ukrainian food is somewhat overrated. For a first class experience try the herbed crust pork tenderloin or beef tenderloin at the Red Ox Inn. Beautiful first class restaurant. Expensive but worth it.
best ginger beef in Edmonton? Anything else special that I should/could try while in Edmonton for a few days?
Best ginger beef is at Thanh-Thanh Oriental Noodle House at 10718 101 Street NW
Edmonton -Tel: 780-426-5068. This restaurant has an amazing menu. Another good Asian food -thai-viet restaurant is Saigon Paradise, awesome menu selection - great fish 13536 97 St NW. Another one for cajun/creole is Louisiana Purchase located at 10320 - 111 Street
420.6779. Some awesome jambalaya there.
Grey goose and Kirkland Signature brand vodka the same?!
A common property of vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing, such as the addition of flavourants. Filtering is the process which will impact taste. Filtering is sometimes done in the still during distillation, as well as afterward, where the distilled vodka is filtered through charcoal and other media. This is because under U.S. and European law vodka must not have any distinctive aroma, character, colour or flavour. However, this is not the case in the traditional vodka producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavours and characteristics of their products.
Week in Montreal and Quebec City - What to eat??
For Quebec city try this website, it has a map of the city; click on any area on the map and it will list the restaurants. Quebec City is a great place to eat. Apsara is awesome;)
www.telegraphe.com
Where to go from here?
Hum.. winter is coming how about adding some fine Polish Krupnik liquor to your cabinet. Krupnik is a honey liquor - liquor base is good old vodka;)-
Grey goose and Kirkland Signature brand vodka the same?!
Is Tito's made out of corn?
Finishing salt, kosher salt and table salt
I don't eat canned food except I do use reduced sodium low fat bouillon (beef and chicken) and tomato paste from time to time.
Finishing salt, kosher salt and table salt
My doctor told me to ease up on salt. When I asked if I could switch to fleur de sel or kosher she wasn't sure if those salts were healthy. Is there a health benefit switching to fleur de sel or kosher besides the taste?
How do you make bacon better?
sugar-peppered brunch bacon is the best. Put your bacon in a baking pan in a 400 F oven. Sprinkle your bacon with brown sugar and coarse cracked black pepper. Bake for about 10-20 minutes, Serve piping hot, Yummy;)
Flambe...ing, be afraid, be very afraid
okay so what is your recipe for a good boeuf bourguignon?
