JoanN's Profile

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What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Between this thread and the "Buy with One Click" button, I'm a gonner. I rarely make desserts, but so many of these sound so good. I'm sure I'll have it before any of the books I ordered from TGC.

about 12 hours ago
JoanN in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 1-3 (Big Flavor, Star Ingredients, Farming the Sea) Reporting Thread

I had no idea d'Artagnan sold wild boar. The Web site says the shoulder averages 3 to 5 pounds and costs $52. A bit dear for a ragu, especially when the recipe only calls for a pound. Will see whether or not I can find it locally at a non-d'Artagnan price, but good to know this option is available. Thanks.

about 20 hours ago
JoanN in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 1-3 (Big Flavor, Star Ingredients, Farming the Sea) Reporting Thread

Not even sure where I can find wild boar, but after this report you can be sure I'll be on the lookout for it. Thanks, CMCooks.

about 24 hours ago
JoanN in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

There's a line? Where do I buy one?

What are you baking these days? September 2014, part 2!

Okay. Sold. But just to make sure. This is the one you're talking about? http://www.wilton.com/store/site/prod... Wondering why it's $3.49 from Wilton and $6.21 from Amazon. You pour it into the pan and brush it around?

1 day ago
JoanN in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 7-9 (Artisanal, Perfect Pairings, Oil and Wine) Reporting Thread

I'll have to try TJ's puff pastry. I think it's the only one other than Dufour that is made with butter. And, yes, I always put anchovies on my pissaladiere, as well as pitted, oil-cured olives.

2 days ago
JoanN in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 7-9 (Artisanal, Perfect Pairings, Oil and Wine) Reporting Thread

Caramelized Onion and Gruyère Tart (page 183)

Another recipe, unfortunately, where the instructions aren’t as well written as they might be.

Recipe: Caramelize onions with garlic and thyme; cut six rounds from 2 sheets of frozen puff pastry; top pastry rounds with onions and grated Gruyère.

I used Dufour; your experience using another brand will probably differ from mine. I was making only three rounds of pastry (but the full amount of caramelized onions), so bought just one box (1 sheet) of puff pastry. You can’t cut three six-inch rounds from one sheet of puff pastry without rolling it out, which the instructions never tell you to do. The instructions also don’t tell you to remove the thyme sprigs from the caramelized onions.

In following the instructions to spread the onions to within half an inch of the edge of the disk, I found I was using far more onions than the recipe called for; I used the full amount of both the onions and the cheese on only three disks. The timing for both caramelizing the onions and baking the tart was pretty much spot on.

These tasted just fine, but the pastry wasn’t cooked all the way through; it was a little gummy in the center. At first I thought I’d piled the onion on with too heavy a hand. But then, while I was looking up the spelling of “Dufour,” I came across this in a Serious Eats taste-test of supermarket frozen puff pastry:

“Unfortunately, in both attempts [Dufour] proved somewhat difficult to cook all the way through without burning the exterior, and a number of participants commented on the chewier, gummier center.”

Evidently, this is a common problem with Dufour. Even the instructions on the back of the box, which I didn’t bother to check until just now, say “Do not underbake.” I don't recall having had problems with Dufour in the past, but these definitely would have benefited from being baked longer.

Anyway, these were quick to prepare, tasty, and fun to eat although rather rich. But they won’t replace my go-to pissaladiere with a pate brisee crust.

What are you baking these days? September 2014, part 2!

For the bundt cake in the swirl pan that I posted above, I used Baker's Joy and had no difficulty at all removing the cake from the pan. I keep thinking I'll try a different product, but Baker's Joy nearly always works for me.

2 days ago
JoanN in Home Cooking

Most almond-y dessert?

I don't think my batter filled up the pan either. But all the swirls showed up nicely. How did your come out?

Sep 27, 2014
JoanN in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

So do I. I've tried other cuts, but I like flank steak best. I always have some Costco flank steak in the freezer for when the craving for Beef with Cumin needs to be sated, which is frequently.

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I usually cut way back on the oil on most of the recipes. I find that if I heat the wok, swirl in oil and let it heat until it just barely begins to smoke and then pour it out, there are very few stir-fry recipes I can't make with a tablespoon of oil or even just the residual oil left in the wok. Having said that, though, I have switched back to using the full amount of oil called for in the Beef with Cumin recipe. I find I much prefer the texture of the beef when it's cooked that way, and I excuse myself by saying that most of it is poured out anyway.

Sep 27, 2014
JoanN in Home Cooking
2

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Some of my all-time favorite Dunlop recipes are from RCC: Beef with Cumin; Fragrant-and-Hot Tiger Prawns; Pock-Marked Woman's Bean Curd; Stir-Fried Fava Beans with Chinese Chives; Fisherman's Shrimp; Yueyang Barbecued Lamb Chops. If someone allowed me to pull only one of Dunlop's books from my shelves during a fire, I'd probably burn to a crisp standing there trying to decide which one it should be.

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Not Caitlin, but off the top of my head I'd say current cookbooks from these publishers are usually reliable. They have good cookbook editors and either good in-house copyeditors or reliable free lancers.

Artisan
Workman
Macmillan
Wiley
Ten Speed Press
Rodale
Chronicle
Harper Collins
Random House/Knopf
Morrow
Norton
Houghton Mifflin

Sep 25, 2014
JoanN in Home Cooking

Weight Watchers Foodies -- The Back to School Edition! September 2014

If the "fast" group lost an average of 29.7 pounds in six months, that means they were losing at a rate of 1.24 pounds a week, which is pretty much what Weight Watchers and most nutritionists say is a healthy rate. It doesn't seem all that "fast" to me.

Sep 24, 2014
JoanN in Home Cooking
1

Weight Watchers Foodies -- The Back to School Edition! September 2014

You're absolutely right, valerie. Thank you for reminding me.

Sep 24, 2014
JoanN in Home Cooking

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

I posted this on the regular "at least three times" thread, but it belongs here as well. I've now made the Crunchy Crumbed Cod with [and without] Frozen Peas from Radically Simple three more times since I first made it six weeks ago. Super fast, super easy, super good. Very similar to the recipe Caitlin referenced, but without the cheese so it's a little more diet friendly.

Weight Watchers Foodies -- The Back to School Edition! September 2014

Down 1 this morning. Had expected (hoped for? prayed for? would have killed for?) better since I was either at or under my points totals all days but one, and for the day of a friend’s birthday dinner celebration went only 6 points over (unless I seriously miscalculated). So I still had 43 extra points left for the week plus unused activity points from two yoga classes. I just have to keep reminding myself, especially on Wednesday mornings, that slow going though it is, I both look better and feel better and that, rather than just the numbers on the scale, is what it’s all about.

Recipe so good you've made it at least 3 times: COTM Edition

It's only six weeks since I first made it, but I thought I'd pop in here to tell you I've since made the Crunchy Crumbed Cod with [and without] Frozen Peas from Radically Simple three more times since then. Twice I made it with peas as written, two other times I just made the fish with panko and served it with different vegetables. It's so quick, so easy, so good, so diet friendly. One of those perfect recipes.

Sep 23, 2014
JoanN in Home Cooking
1

Weight Watchers and weight watchers - looking for inspiration

Tonight I made a cod fillet with a crunchy panko topping accompanied by half a cup of rice and peas. Ten points total, and very satisfying. Thought of adding a 2-point salad, but I was already full.

Come join us on the Weight Watchers Foodies thread: http://chowhound.chow.com/topics/987670 This is just the kind of thing we talk about while offering support and sharing successes and lapses.

Sep 23, 2014
JoanN in Home Cooking
1

Can i prepare thé paella in d'avance and finish ni thé oven?

You can prepare it ahead up to the point of adding the rice. Everything else can be held at that point, either on the counter for a short period of time or refrigerated for a few hours or more. At that point in the recipe, there's little to do other than mix everything together and cook it.

I've never tried this recipe, but I do it all the time with a Penelope Casas recipe I make frequently.

Sep 23, 2014
JoanN in Home Cooking

Voting Thread: Cookbook of the Month October 2014

I'll drink to that.

Sep 22, 2014
JoanN in Home Cooking

Voting Thread: Cookbook of the Month October 2014

Qianning gets to break it.

Sep 22, 2014
JoanN in Home Cooking

Unfollow not working?

Are you on a tablet? Did you upgrade to iOS 8 by any chance? Seems as though there are a number of incompatibility issues with the new software. It will probably take a while for the fixes to come in.

Sep 21, 2014
JoanN in Site Talk

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

So pleased to read this, Goblin, and not only for all your tips and clarifications. When I was first researching this book, I came across a very negative review of this recipe. No longer remember where I saw it (thought it was on EYB, but if so, it's now gone), but I remember thinking, OMG, if Eric Ripert can't get Coq au Vin right, what does that augur for the rest of the book? Good to know that I can chalk that review up to an inexperienced cook and add this recipe to my list.

Sep 21, 2014
JoanN in Home Cooking

What are you baking these days? September 2014, part 2!

I thought all the ones in red were silicone, no? Anyway, I bought mine from King Arthur during one of their sales.

Sep 21, 2014
JoanN in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 1-3 (Big Flavor, Star Ingredients, Farming the Sea) Reporting Thread

That just sounds, and looks, divine BigSal. I've never bought a truffle in my life. Perhaps it's time I remedied that.

Sep 21, 2014
JoanN in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

I want that plate!

Sep 21, 2014
JoanN in Home Cooking

What are you baking these days? September 2014, part 2!

Although I've made this cake at least a dozen times, this time I set the timer and beat exactly how and how long she said to. Didn't notice a difference in height, but it did seem to have a finer crumb this time.

Sep 20, 2014
JoanN in Home Cooking
1

Voting Thread: Cookbook of the Month October 2014

Thank you so much for the link to that article in The Guardian, Breadcrumbs. It brought back so many memories. I can't have been much more than 3 or 4, but I have a clear memory of my grandmother stretching dough for strudel with the backs of her knuckles until it covered the dining table.

Sep 20, 2014
JoanN in Home Cooking

What are you baking these days? September 2014, part 2!

I just made that a few weeks ago. Really surprised you couldn't taste the almond paste. One of my guests took a first bite and said, "Ah! Marzipan." Love that cake; one of my favorites. Sorry to year you weren't as taken with it as I am.