JoanN's Profile

Title Last Reply

New England Clam Chowder Recipe

Here's a link to a Jasper White recipe for New England clam chowder. He literally wrote the book on chowders, and this one is great.

http://www.marthastewart.com/356328/j...

Jan 28, 2015
JoanN in Home Cooking

What cooking gadgets changed your life?... Well at least your cooking?

Yes, me as well. Don't actually have a "rig" yet, just my Anova circulator. And I've barely begun to play with it. But it's already changed the way I cook, very much for the better. I sort of bought it on a lark without really understanding its full potential. It's been a revelation.

Jan 28, 2015
JoanN in Cookware
1

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

There are some things I seal that I know I will reopen and reseal such as light and dark brown sugars, hard cheeses, nuts, chocolate. For those things I always make the initial bag considerably larger so there will be plenty of room to reseal them, often more than once.

Jan 28, 2015
JoanN in Cookware

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

I know that Tom34's recommendation will differ from mine. Although I appreciate his expertise and followed his advice a while ago to buy an older, refurbished machine, I didn't use it frequently because I had no convenient place to store it in my small NYC apartment kitchen. I ended up replacing it with a more compact (upright) FoodSaver that I bought at Costco specifically because I have no expectation of it lasting more than two or three years and their return policy can't be beat. That model can sit permanently on my counter and I use it nearly every day.

If you do decide to buy a FoodSaver, I would recommend looking at the various models to see what configuration suits your needs best. And buy it somewhere with a very liberal return policy, such as Costco or Bed, Bath, and Beyond.

Jan 28, 2015
JoanN in Cookware

Best things you can make with just a Microwave?

I don't usually use my microwave cook as much as I use it to heat things up. But years ago I picked up a vegetarian chili recipe that's made entirely in the microwave. I've tried to replicate it stovetop, but it just comes out better in the micro.

Here's a link to the instructions: http://chowhound.chow.com/topics/4646...

Jan 27, 2015
JoanN in Home Cooking
1

MAY COTM Flexitarian Table FALL MEAT and VEG MAINS

Pinto Beans with Chipotle and Melted Garlic (page 247)

In preparation for the arrival of a friend from Guatemala who eats beans every morning for breakfast, I decided to try this (instead of the ususal Smoky Chipotle Beans from Bayless’s “Mexican Every Day”) since I had pinto beans in the cupboard.

Soaked pintos are simmered with a quartered onion, whole garlic cloves, and bay and sage leaves for an hour. Toasted and ground sesame, cumin, and fennel seeds are added, along with the cooked then chopped onion, olive oil, salt, and a chopped chipotle chili with some of it’s juice. This is simmered as necessary until the beans are tender, another 30 minutes to an hour. At the end, red wine vinegar is stirred in and it’s all simmered for just a couple of minutes more.

At the one hour mark, I thought the beans were much too soupy, so instead of simmering them covered, I let them go at a slow but steady boil, uncovered, for about an hour. They were still a little too soupy, and not all the garlic had completely melted, so I removed the garlic and some of the beans and zapped them with my immersion blender before returning that to the pot and stirring it in. The headnote says this should be “a soft stew.” Even with the emendations mine wasn’t, although it did thicken slightly on cooling. Maybe it needed to simmer longer.

This is very tasty and comforting, perfect for the snowmageddon that’s approaching. It would be even better with the recommended addition of a smoked ham hock. It was a very satisfying lunch on a cold, snowy day, but it won’t replace the Smoky Chipotle Beans.

Jan 26, 2015
JoanN in Home Cooking
1

Long Gone But Not Forgotten! Manhattan Memories

I remember Mon Paris. First restaurant I ever had sweetbreads. Loved them ever since.

Jan 25, 2015
JoanN in Manhattan

All About Braising: Beef and Veal Recipe Reviews

Pot-Roasted Brisket with Rhubarb [Apples] & Honey (page 267)

Four to five pounds of brisket is rubbed with a mix of toasted coriander seeds, peppercorns, allspice berries and salt and refrigerated for 12 to 36 hours. Then the meat is browned under the broiler (so much easier and less messy, especially since I was dealing with two hunks of meat) and added to a braising liquid that includes onions, ginger, golden raisins, wine, broth, orange zest, marjoram or sage sprigs, apples or rhubarb, and honey. The meat is braised in the oven for about 45 minutes, turned, braised for another 1½ hours, turned again, and braised for another hour.

At that stage, you can serve it, or refrigerate it. Stevens has you refrigerate it whole in the braising liquid, but I decided to slice it first.

What I did: I couldn’t find a 4- to 5-pound brisket so bought two first-cut briskets a little over 2 pounds each and I marinated them for about 43 hours. I sautéed the onions in the optional bacon drippings, used currants instead of golden raisins because it’s what I had and thought I’d probably prefer it a little less sweet anyway, used vermouth instead of white wine, used Kitchen Basics beef broth, used sage (not the marjoram option), and used granny smith apples since it’s not rhubarb time of year.

Unlike ldubois2, my dish had plenty of liquid, both throughout the cooking process and to pour over the carved brisket. She said she cooked hers in a 2.25 qt LC, which I don’t understand at all. My meat just barely fit into my 7 qt LC. I, too, made the mistake of adding all the apples at once and can’t believe the difference in flavor (or amount of liquid) could be at all significant.

I made this so that friends who are arriving the day after tomorrow (or whenever they manage to show up; predictions right now are for one to two feet of snow) would be able to make sandwiches to take to the Javits Center. But I gave it a taste test right out of the oven and thought it was pretty terrific. Ought to be even better after a few days in the fridge. Lots of flavor, and lots of food, for not much effort at all. Will look forward to trying this with rhubarb, which I adore.

Jan 25, 2015
JoanN in Home Cooking
1

Carmelizing Onions in the Oven for Indian recipes

Yes, 350F.

Jan 25, 2015
JoanN in Home Cooking

What are you baking these days? Happy New Year January 2015 edition! [OLD]

I was lucky enough to have been gifted some of those almond cookies and I gotta tell ya', I adore almond cookies and these were the best I have ever had. By a good margin.

Jan 25, 2015
JoanN in Home Cooking
1

Long Gone But Not Forgotten! Manhattan Memories

Not a restaurant, but I thought of this thread yesterday as I was, yet again, mourning the loss of Nevada Meat Market, which used to be on Broadway between 68th and 69th. The butchers were so knowledgeable (and flirty). They would order anything they didn’t regularly have on hand (caul fat, sausage casings, tripe). They were across the street! You could call in an order and charge it! Citarella isn’t that far away, but I just loved everything about Nevada. And even though they’ve been gone for what? 15 years now? I still miss them.

Jan 24, 2015
JoanN in Manhattan
1

Home Cooks - How do you minimize food waste?

I spend three months a year in Guatemala and UHT milk is all that's available. I mainly use it for morning coffee and cereal and perhaps I've just gotten used to it, but I'm no longer aware of a difference in taste from from the milk I buy in the markets in Manhattan. Fresh-from-the-dairy isn't a viable option in either location.

Jan 24, 2015
JoanN in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

It may have been from you that I picked up this tip originally and have been using it with great success ever since. A couple of teaspoons of fish sauce in a large pot of broth or stock isn't discernible, but adds umami and depth. Great tip.

Jan 23, 2015
JoanN in Home Cooking

Food Savers/ Vacuum Sealers: Do you use them and are they worth the expense?

Well, that's better than just tossing the food in the freezer in the packaging in which you bought it, but the vacuum doesn't hold long enough to prevent freezer burn for more than a week or two. I'm single, buy in bulk at Costco, repackage and vacuum, and it's very definitely worth it for me.

Jan 23, 2015
JoanN in Cookware
1

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

Such a great story. Such a great shop.

Jan 23, 2015
JoanN in Home Cooking
1

Wolfgang's in Somerville has opened...

Haven't been to the one in NJ, but I think Wolfgang's in NYC is definitely comparable to Lugers. Better than close.

Jan 22, 2015
JoanN in New Jersey

Carmelizing Onions in the Oven for Indian recipes

Thrilled to hear that method worked for you. At what point did you add the garlic and ginger? Would you do the same again?

Jan 22, 2015
JoanN in Home Cooking

Be Careful Who You Invite to Your Party....Or Accept Your Invitations From...

Wait a second. Alex, at the last minute, decides he wants to spend time with his grandparents rather than go to what sounds as though it could be a fun party with his classmates? Hitting an off note for me. Am I the only one who thinks there's something else going on here?

Fried rice always sticks

Yes, high heat will damage the non-stick coating.

I would very strongly recommend you not buy another non-stick wok. Seasoning a wok isn't at all onerous. I recently re-seasoned my second wok to the point where it was almost completely non-stick in less than two weeks. You can buy an inexpensive carbon steel wok that will last you years and you'll be able to cook in it the way it's supposed to be cooked in.

Jan 21, 2015
JoanN in Home Cooking
1

Voting Thread: Cookbook of the Month February 2015

Damn! Been looking for an excuse to buy "Mighty Spice" for a while now, but will be out of the country for most of the next three months. (Haven't been here much of the past three, either.) Missing my COTM buds, and missing cooking along with you. Will be nice to have something to look forward to when I get back, though.

Fried rice always sticks

I agree with those who say the problem is with your wok. Once the non-stick finish begins to flake off, it's time to toss it and buy a new one. You can't season a non-stick wok that has begun to deteriorate and you can't stir-fry over high heat (which is what stir-frying is all about) on a wok that isn't properly seasoned. Two tablespoons of oil should be plenty to stir-fry rice, basmati or any other kind--but only if your wok is properly seasoned.

Jan 21, 2015
JoanN in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Lovely ncw. Thanks for the reminder.

Jan 20, 2015
JoanN in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Gorgeous photo. Looks absolutely delectable. Adding it to my to-try list right now.

Jan 20, 2015
JoanN in Home Cooking
1

query re messaging particular persons

It's possible, but discouraged. The Powers That Be have posted in the past that they want discussion open to all, not directed to a particular one or few.

Jan 19, 2015
JoanN in Site Talk

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

It's only happened once or twice, but I get quite a kick out of it. Fun to see what someone else thought of the recipes.

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

I do the same. It's rare for me to buy a new new book. And although the books have supposedly been "used," it's usually more a question of shelf wear. Occasionally I'll find bookmarks or a note or two, but that's rare. Have never seen a book listed in "good" condition that had food splatters on it.

Master Shopping List

No master lists, but I do keep running lists for Costco, Fairway, Chinatown, and The Spice House in Mac Notes so my desktop notes are synced with my iPhone. That way I always have my lists with me and can add to lists either at my desk or on the fly.

Jan 17, 2015
JoanN in General Topics
1

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

After a trip to Oaxaca, and on MelMM's recommendation, I bought "The Food and Life of Oaxaca" by Zarela Martinez. I've read all the introductory material and have just barely begun to skim the recipes and techniques, but I'm loving it so far. The recipes seem very accessible and her instructions are clearly written. Leaving soon on another long trip, so I probably won't get to try any of the recipes for a while. Will look forward to doing so when I return.

Froze my T-day turkey carcass; okay to use now?

No question it's still good. I happen to like turkey soup, and I LOVE this recipe for turkey stock: http://cooking.nytimes.com/recipes/10... I don't even bother to thaw the carcass, just cut it up and roast it until it's browned and toasty. You can use the stock as you would chicken stock.

Jan 15, 2015
JoanN in Home Cooking
1

Home Cooks - How do you minimize food waste?

I do exactly the same thing. Somewhat easier for me since I only have an above the fridge freezer, although a good-sized one. I've been doing this for about 5 or 6 years now, and I'd be willing to bet I got the idea from you in the first place. It's especially helpful for the small quantities of protein I keep tucked away for Asian stir-frys. Those four-ounce packages of ground beef and pork get lost if I'm not reminded they're there.

Also, I freeze my stocks in square or oblong glass containers before vacuuming them. Much easier to stack in the freezer (with labels on the edge, where I can see them).

Jan 15, 2015
JoanN in Home Cooking
1