hirundine's Profile

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Collard Greens with Dumplings

Oh yuck! Spoil a great recipe with the chard flesh of a warm-blooded animal.

Dec 05, 2012
hirundine in Recipes

Cherry Clafoutis (Clafouti)

Like another commenter. I would start my pie on the stove top, before into the oven/broiler? Kinda reminds one of a fruity omelette? Yum! I have eaten in Paris never made before? Thanks for the recipe ....

May 31, 2012
hirundine in Recipes

Angel Hair Pasta with Green Garlic Cream Sauce

Sweet ..... apart from the butter, which I would replace with Olive oil? But hey, Yum! Inspirational!

Apr 18, 2012
hirundine in Recipes

Green Pea Soup

Apr 16, 2012
hirundine in Recipes

Basic Vegetable Broth

Apr 16, 2012
hirundine in Recipes

Eggs Baked with Irish Bangers and Cheddar

Now here's a recipe packed with saturated fat ..... there's lotsa salt in the cheese and sausage and you want more? Butter, cheese, eggs and fatty sausage ..... mmmm??

Mar 15, 2012
hirundine in Recipes

Mushroom and Wild Rice Chowder

Why spoil a good soup with "bacon"? It's just more saturated fat, for the body to deal with. If the flavour of ingredients is not too taste? Omit salt and add a tablespoon of good quality fish sauce. IMO. Want smoky flavour? Add some drops of liquid smoke. Up the oil quantity to deal with flour. No butter just olive or grapeseed oil. I too would add capsicum of some sort? Otherwise good recipe for a nice looking soup - minus the meat!

Jan 18, 2012
hirundine in Recipes

Coconut Rice

Hmmm, a very nice recipe. It is similar to how I cook rice; coconut or not. I make rice pilaf or pilau a lot. I seldom use as much rice. A lot will depend on whether it is for a large group or for storage after cooking? For a nice 4 person amount I use 1c. of rice washed, but not too much. I also use whole cumin and mustard seed, which i put into oil as it heats, when the cumin and mustard start to crackle and pop. In goes the onion and for me, any other veggies and nuts one by one; lastly the rice, once everything is nicely cooked. I also like to use other spices such as fenugreek and cardamom with chopped chilli pepper and garlic chopped fine in a little salt. Turning the heat down to prevent burning the rice in oil. The object is to cook rice in oil until translucent. This takes about five mins. Then adding cooking liquid, coconut milk - I use the same size can of milk in just 1c. of rice plus some more liquid enough to cover rice to a depth of about one small finger, above rice. My liquid is usually water, plus fish sauce to taste. About 1 or 2 tsp. When the liquid is in, [ 1 3/4c for white 2c for brown]before bringing up to temp. The opportunity exists to add a handful of peas or maybe raisins?

Bring it up to boiling point, moderately, before adding the saucepan lid. Once the liquid makes fish-eyes, cover with lid and reduce heat to absolute minimum for 27mins for unbleached long-grain - Like Alvina, I like Jasmine rice too. Or an hour for brown long-grain. With the lid on and absolute minimum heat under. Should produce a good finish without burning. Also, important is at the end of cooking time, DO NOT take lid off, but leave for steam to loosen the rice from bottom of pot, not on heat source.

But hey, I'm sorry to Grandma Alvina! For spoiling a good authentic coconut rice recipe. Just throwing in my 2 cents worth for people having a problem with this rice recipe. More people, should try rice from scratch? Simple and delicious.

Thanks once more to Grandma Alvina, for some great recipes. I shall look for more of them! -Cheers!

Dec 26, 2011
hirundine in Recipes

Boxty (Irish Potato Pancake)

In the 1970's lived with Colm and Mary in a house in Perivale, London. Colm used to make the Boxty about once a week. Since then I've looked for the recipe, but now it's found ...... cheers! BTW there are recipes out there but this is the one like Colm made. Yee haw!

Mar 13, 2011
hirundine in Recipes

Salt Cod and Clam Stew

Uh huh, this resonated with me too. It is fairly easy to purchase salt cod here in the interior of British Columbia. The last couple of years has seen a big spike in cost. 2c of dried beans makes a lot of beans ........... for only 1/2lb of baccala? I would make it a pound of fish. Soak the fish 2-3 days change water 2 x a day. On the day two, I would soak beans for day three.

For me? I intend to leave off the clams and stay with the rest. Mmmmm!

BTW ........ super recipe. I can tell before it is tasted. It has all the things I use in it's own charming way! ......... Cheers!

Jul 29, 2010
hirundine in Recipes

Perfect Pimm's Cup

Hmmm ......... growing in London, up my dad would sometimes take me into "the bar". I remember seeing up to 12 different Pimms? On summer holidays, the gals and sometimes a few guys would have a Pimms. I too would have a non-alchoholic bevvy. There were a few pubs that only kept the basic mixes, but that time in early sixties was just peachy!

Jul 02, 2010
hirundine in Recipes

Egg Salad Gribiche

That is a large amount of salt, in this recipe. Looks absolutely delicious and will try this with my preferred sodium level .......... Cheers!

Jun 23, 2010
hirundine in Recipes

The Basics: How to Make Roasted Sweet Potatoes

Like a few others, my method is the "stick 'em on a tray in oven, for 40 mins." variety. - Cheers!

Mar 04, 2010
hirundine in Features

Baked Radicchio and Mozzarella Pasta

Ohhhh .......... yum! Though I used creme fraiche instead of the heavy cream.
Thanks for a super recipe !!

Mar 03, 2010
hirundine in Recipes

Braised Belgian Endive

Golly, that's 8 days worth of salt in one side dish, otherwise this is a hit!

Mar 01, 2010
hirundine in Recipes

Root Vegetable Shepherd's Pie

Gotta' say that, over the years I've done many versions both veggie and not. Preferring to use the veggie versions, I'll definitely try this. usually I include parsnip and sometimes cabbage more herbs some asafoetida, ginger. Miso instead of soy sauce. A healthy dollop of tahini then; I like to mash the parsnip with the potato for the topping; with grated cheese .......... grano padano on the tatties. MMmmmmmm!! Thanks for this recipe, you've fired me up for next week! Cheers!

Jan 27, 2010
hirundine in Recipes

What's the Difference Between Parchment Paper and Waxed Paper?

Vis-a-vis, the availability of parchment paper through miss stubby and others. I too grew up through the 50's, in London and being a boy, did mostly eating. Though the yearly Christmas cake, was definitely something Mom would buy special. Otherwise, it was not considered since the expense compared to family income etc. would not be considered. Paper was still a precious resource to most Brits. After all it was re-cycled in the form of food wrapping. ;-]
I did however, learn to cook using parchment paper, water ,over a bonfire to cook eggs.
I might also imagine that many communities, were unable to access many "luxury goods" until the sixties and beyond. Still, I expect that's all perspective?
Cheers!

Jan 27, 2010
hirundine in Features

Chile-Cilantro Hash Browns

Hey Chowsters!!

I make a version of this and curiously had never thought of the Cilantro. D' Uh. Still, I can see that's gonna be a fave!! Kudos!!

Jan 18, 2010
hirundine in Recipes

Salade Niçoise Sandwich

I'm missing the tang of anchovy here, otherwise it's a hit for me. Cheers!

Dec 29, 2009
hirundine in Recipes

Is It Better to Salt Intermittently While Cooking or Just Once?

Since it's important to me, to hold to low sodium diet. I aim for a total daily intake of around 1/4 tsp. Since, I've found that the less salt is used the more it is tasted. I'm sure that vegetables boiled in water e.g. do not absorb all the salt? I've tried to find out. I have also noticed that the reason for salt being added to water is mostly to slightly drop the boiling point of it, thus enabling a better simmer. So, when I cook oatmeal or porridge, it happens that, the water boils when only a mere pinch is added. Obviously, like other things, there is a temptation to be sanctimonious over the use of salt in eating. Sure we need some. Overall I find it only a little helpful with creating flavour. I suppose like other things in life, it's personal choice.
Cheers!

Dec 21, 2009
hirundine in Features

SF Births an Underground Farmers' Market

Yikes! Buy local, think global. That I'm for. I am not sure about the unlicensed bit? Since there are probably many issues here.Still if it's what people want? I'm sure deals can be put in place?

Dec 21, 2009
hirundine in Features