JoanN's Profile

Title Last Reply

Weight Watchers Foodies -- The August 2014 Challenge Edition!

Weight Watchers? What’s weight watchers? The only thing I’ve been watching is my pants getting tighter and the only thing I’ve been tracking is the level of the bottles in the liquor cabinet going down. Three weeks of guests. Three weeks of dinner parties and cocktail parties and restaurant dining. I started out well, but succumbed slowly, day by day, to the salted nuts on the coffee table, a piece or three of the bacon I was making the boys for breakfast, the cheese platter served with cocktails before dinner. Only one left now. He moves into his apartment in Brooklyn on Monday and starts his fourth (out of five) year of architecture school on Monday. Big, blowout steak dinner tonight at one of the few Manhattan steak houses I haven’t been to before to celebrate all that plus his 21st birthday, then a by-request fried chicken dinner tomorrow night, then a wedding in NJ on Monday, and then Tuesday. Summer will be over, I’ll have six weeks until I leave for Hawaii. Only goal: suck it up, find out how much damage I’ve done, throw out all the leftover chips and baked goods, and get back on track. I suspect it will take me those six weeks to undo the damage done in the past three, but so be it. Sure had fun while it lasted!

about 5 hours ago
JoanN in Home Cooking

Weight Watchers Foodies -- The August 2014 Challenge Edition!

Happy to hear you liked that cole slaw. I got a request for it again a couple of days later and made a double batch so the boys could load it onto their pulled pork sandwiches. Good stuff.

about 5 hours ago
JoanN in Home Cooking
1

Voting Thread: Cookbook of the Month September 2014

So many ratatouille recipes call for the vegetables to be stewed until they're pretty much falling apart. I liked that in this recipe the vegetables are cooked only until tender and they remain in chunks. Also, if you follow his timing for sautéing the onion, red and banana peppers, and garlic, those vegetables caramelize and add a lot of flavor to the dish. The shorter cooking time resulted in a dish with brighter colors and more vivid flavors than recipes I've tried before and I liked it tremendously.

Voting Thread: Cookbook of the Month September 2014

Your A is a good solution. It may be cumbersome, but it will be clear.

Aug 26, 2014
JoanN in Home Cooking

Voting Thread: Cookbook of the Month September 2014

So far I’ve made the Bouillabaise, Deviled Eggs with Smoked Salmon, Fennel Pollen-Dusted Branzino, Ratatouille, Salmon Rillette, and White Wine-Citrus Spritzers. The Salmon Rillette were such a huge hit at the first dinner party, I made them again for a cocktail party a few nights later. The White Wine-Citrus Spritzers are already a staple; everyone has loved them; I’ve gone through about a bottle-and-a-half of Aperol in less than two weeks. My guests gobbled up the Deviled Eggs so quickly, I never even got to try them, so based my report on my tasting of the filling for seasoning. And the Ratatouille was the best I’ve ever had.

Aug 26, 2014
JoanN in Home Cooking

Voting Thread: Cookbook of the Month September 2014

I’ve been cooking from “Avec Eric” for a few weeks now (6 recipes so far, 2 of them more than once, and another on tap for tonight) and began thinking this morning about how best to set up the reporting threads. I don’t mean to usurp qianning’s leadership here, but I thought it might not be a bad idea to open the subject to discussion since I’ve had difficulty finding recipes I was looking for and have had to resort to the index to locate even those I’ve made several times.

The book is oddly organized with some chapter titles that give little to no indication of what that chapter contains: “Birth of a Dish,” “Artisanal,” “Craftsmanship,” etc. Reporting threads organized, as we usually do, by chapter title, will make it difficult not only to figure out where to post a review, but to find reviews once they’ve been posted. I’m wondering if it might not be preferable to have reporting threads organized by course and/or main ingredient such as “Fish and Shellfish,” Appetizers ,Cocktails, and Salads,” “Meat and Poultry.” That way, if we wanted to scan all reviews of fish and shellfish recipes, we could do so in one thread rather than have to scroll through a number of different threads. I’m not recommending these thread titles specifically, just tossing this out as a way of organizing the reporting threads to make them easier to navigate.

Any thoughts from those of you who have had a chance to look through the book?

Aug 26, 2014
JoanN in Home Cooking
1

Voting Thread: Cookbook of the Month September 2014

Completely agree with you and it's what's always bothered me about all the Duguid/Alford books. Gorgeous travelogues, and definitely some good recipes. But they always struck me as a little too "Travel and Leisure" and I tend to regard some of the text, fairly or not, cum grano salis.

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

I didn't get the culling gene either. At least, not for cookbooks. About a year ago I put nine books on the floor under my bookshelf. Haven't looked at any of them since, and I still can't bring myself to get them out of the apartment. I did, however, manage to throw out a couple of shelves of novels and old reference books. Those shelves are now about half full. With cookbooks, of course. It's a disease. And I can't decide whether or not I'm pleased that there seems to be no cure.

Aug 24, 2014
JoanN in Home Cooking
2

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

Uh, oh. Managed to put "Prune" on the wish list as opposed to pre-ordering it. Let's see how long that resolution holds.

Aug 24, 2014
JoanN in Home Cooking
1

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Now I want "Smashing Plates," too. Looked all over the Web for the recipe John mentioned and couldn't find it. I think I HAVE to have that recipe. Even if I have to buy a book for it. And not much of a discount on Amazon for used copies, either. Oh, well. Haven't bought a new cookbook in what? Three weeks? I'm probably overdue.

Aug 24, 2014
JoanN in Home Cooking
1

Long Gone But Not Forgotten! Manhattan Memories

The Royale Pastry Shop, the bakery said to have been the inspiration for Seinfeld's Schnitzer’s of the chocolate babka and black & white cookies, closed sometime around 2000. It's been replaced by a Jenny Craig. Oh, the irony.

Aug 24, 2014
JoanN in Manhattan

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Made the recipe as written, although in the book she gives a recipe for homemade mayo (and says somewhere that if it isn't Duke's, it has to be homemade), but I used full-fat Hellman's since it was what was on hand and I didn't feel like making my own. This was for company; no attempt whatsoever to try to make it WW friendly. ;-)

What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

Not JungMann, but I made a slaw with a buttermilk dressing the other night to serve with ribs and it was really good. It's from Virginia Willis's "Bon Appetit, Y'All." Scroll down a bit for the recipe:

http://virginiawillis.com/style/writi...

Aug 23, 2014
JoanN in Home Cooking

Baking Sheet with rack?

Mine arrived yesterday as well. They could use some quality control in the manufacturing process. I bought two racks: on one them, the cross supports aren't parallel; one bar curves inward before being soldered to the outer rim. And on the other, a few of the wires of the grid are sort of knocked off square. I thought it odd, but it won't mater in terms of utility, so I'm keeping them. And just happy to have something, finally, that fits my quarter sheet pans.

Aug 23, 2014
JoanN in Cookware

Long Gone But Not Forgotten! Manhattan Memories

As are mine, I'm afraid. I recall the facade, but little of the interior. Doesn't speak well to what happened once I entered.

Aug 23, 2014
JoanN in Manhattan

QUIET restaurant, GOOD FOOD (that's it!)

Lincoln

Aug 23, 2014
JoanN in Manhattan

Long Gone But Not Forgotten! Manhattan Memories

Wasn't that El Teddy's?

Aug 22, 2014
JoanN in Manhattan

inviting professional voices to the COTM

I understand, but the moderators have left standing the responses to this question that you posted on the COTM voting thread, you received a number of replies over there, and I thought people might be interested in seeing those replies since it's unlikely that entire conversation is going to be repeated here.

Aug 21, 2014
JoanN in Home Cooking

inviting professional voices to the COTM

A number of regular COTMers have commented on this topic over here ( http://chowhound.chow.com/topics/9859... ) if anyone wants to take a look.

Aug 21, 2014
JoanN in Home Cooking

Voting Thread: Cookbook of the Month September 2014

After 40 years as a book editor, I feel perfectly comfortable telling an author when something doesn't work. :-) If they're smart, they'll learn from it. And if they can't stand the heat, well . . . you know.

Voting Thread: Cookbook of the Month September 2014

Authors of COTM books have participated in the past, although the tightrope they had to walk in order to do so frustrated many of them that they tended not to hang around for very long. And in at least one instance, authors of two books were invited to join a conversation about their books, albeit on a separate thread. I'm guessing, and hoping, that the new guidelines will make it easier for those authors who choose to participate. It's usually a lot of fun when they do and hasn't, at least in the past, inhibited reviewers from saying just what they thought about a recipe.

Aug 20, 2014
JoanN in Home Cooking
2

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

I used to make the Beef with Cumin from RCC using a lot less oil, but discovered that I really preferred the texture of the beef (soft and silky) when made with the full amount of oil. Most of the oil gets tossed out anyway.

Aug 20, 2014
JoanN in Home Cooking

Sept 2009 COTM: SOUTHERN Salads

Classic Cole Slaw (BAYA, page 35)

Whisk together sugar, mayo (she calls for homemade, but I used Hellman’s*), buttermilk, lemon juice, cider vinegar, a small amount of grated Vidalia onion, and dry mustard. Add finely grated red and white cabbage and grated carrot. Mix well, season with s&p, and refrigerate for at least two hours.

I made this as a side for the Caramel Pork Ribs from “My Paris Kitchen” and it was very good with these ribs—not too sweet, slightly tangy with the buttermilk. She says the recipe serves 4 to 6. Five of us polished it off with moderate portions and no seconds available. This will happily go into the “do-again” file, but I'd definitely double the recipe if I wanted leftovers for pulled pork sandwiches, which she recommends and I'll bet would be great.

*In her recipe for mayonnaise Willis says, “I grew up on Duke’s mayonnaise and strongly believe that if it’s not homemade, it’s got to be Duke’s!”

Aug 20, 2014
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

That's too hard for me. I have favorite recipes from both books and wouldn't want to be without either. Guess if I HAD to choose only one, it would be LoP. That's probably because it was my first. But the Beef with Cumin in RCC is one of my favorite recipes of all time. I can't choose. You need both. Maybe someone else could step in here and make an argument for one over the other. I seem unable to do so.

Aug 19, 2014
JoanN in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

I prefer both "Land of Plenty" and "Revolutionary Chinese Cookbook" to "Every Grain of Rice," but that's because I like spicy food and some of the dishes in EGoR are a little on the mild side for me. Don't get me wrong; I like the book a great deal. Just not as much as her other two.

Baking Sheet with rack?

Wow. Shipping IS high, isn't it? Doesn't matter. Been looking for these racks for forever. Just happy to have found them.

Aug 19, 2014
JoanN in Cookware

A Personal Announcement

Congratulations and the best of luck to you, Jacq. You've had a thankless job and handled it with great grace. Looking forward to having you be one of us. Welcome.

Aug 18, 2014
JoanN in Site Talk

Sunday Suppers at Lucques: Spring Menus

Yes, exactly blue room. My dinner "with Eric" started with Salmon Rillette served with White-Wine Citrus Spritzers with Aperol and the main was Bouillabaisse. Reports if/when it wins.

Aug 17, 2014
JoanN in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

So impressed that you're cooking from this book. I'm still quite intimidated by it. I look at the list of ingredients, don't understand what half of them are, and just trying to figure it all out and locate the sub-recipes turns into a research project. This sure does sound good, though. For the time being, I'll just follow you around and take notes.

Aug 17, 2014
JoanN in Home Cooking

Sunday Suppers at Lucques: Spring Menus

Creme Fraiche Panna Cotta with Strawberries (page 82)

Made this for a small dinner party last night thinking it would be a nice, light dessert. Not really, because of all that heavy cream. But it sure was good. Even though I oiled the ramekins, I had difficulty unmolding the panna cotta, so put it in a bowl of hot water for a few seconds. Must have left it in too long since I ended up with panna cotta cream around the edges. Made no nevermind. Everyone gobbled it up, except for the teenager for whom it was too “creamy.” But then, he doesn’t really like whipped cream. Go figure.

Aug 17, 2014
JoanN in Home Cooking