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Too sweet Shortribs with dried cherries and merlot

I was trying to duplicate a caterer's dish of delectable shortribs with dried cherries. It was at once sweet and very savory and delicious with mashed potatoes. I browned my shortribs, then added mirapoix, lots of garlic, a little tomato, mushrooms, a fruity merlot and dried cherries and cooked it at 300 for 3 hours. The meat is tender and succulent, but I overshot the mark with the cherries and it is just too sweet. What can I do at this point to salvage the shortribs? Will anything cut the sweetness?

Sep 21, 2014
donali in Home Cooking

HELP!

Just made Aziza's Short Ribs with Preserved Lemons. I should have heeded advice that the brining of the shortribs made a sauce closely resembling the Dead Sea. (Not exactly the meal you want to begin your fast with on Kol Nidre) Thinking about chucking the entire dish, but thought I would inquire whether it might be saved by just recooking the shortribs at 250 with mirapoix, wine and stock (maybe a tiny amount of the sauce) What a conundrum!

Sep 12, 2013
donali in Home Cooking

Aziza's Lahlou's Braised short ribs with preserved lemon

Cannot seem to get this recipe from cooktasteeat; any one have the recipe for these brined and then braised shortribs from Aziza?

Sep 07, 2013
donali in Home Cooking

eggplant sun dried tomato dipping sauce from pasta primavera

It is simply the best dish the restaurant produces....and each time I buy it I ask for a little more information, but they are pretty closed mouth about it. The one I made tonight passes but isn't "it" If I do find it I certainly will post!

Apr 20, 2012
donali in Home Cooking

eggplant sun dried tomato dipping sauce from pasta primavera

you are correct!

Apr 20, 2012
donali in Home Cooking

kale chips without a dehydrator?

I also have found the low temp 250 for about 40 minutes to be far superior to the high temp. Also try adding just a small amount of fresh lemon juice when coating with the olive oil and really light on the seasoned salt...it's delicious

Apr 20, 2012
donali in Home Cooking

Help save a dish?

I would add some fresh roasted tomatillos or just some jarred salsa verde and keep simmering.

Apr 20, 2012
donali in Home Cooking

eggplant sun dried tomato dipping sauce from pasta primavera

I have tried and tried to duplicate the dipping sauce that Pasta Primavera restaurant serves with their bread. They call it carponata, though it is not a true carponata and they also told me that it has eggplant, sun dried tomatoes, olive oil, capers and garlic.

I have an eggplant roasting and I'm going to try yet again. Anyone have any ideas for me? I'd be forever grateful!

Apr 20, 2012
donali in Home Cooking

Roasting Beef Tenderloin ahead and reheating

Thanks so much for all the suggestions, still have a few days to ponder!

Dec 18, 2011
donali in Home Cooking

Roasting Beef Tenderloin ahead and reheating

My turkey will take about 2 1/2-3 hours. I actually maybe could use the outdoor grill, but I was thinking that after browning and then putting on indirect heat, I might not have quite as reliable a outcome because it's so cold outside. But maybe that isn't really an issue.
So if I use the oven you are saying it would only be in the fridge for about 1/2 hour or at the most an hour...do you think there is a food safety issue here?

Dec 18, 2011
donali in Home Cooking

Roasting Beef Tenderloin ahead and reheating

I am serving Turkey and Beef Tenderloin for a Chanukah dinner. With all the sides dishes I'm going to run short on oven space (and probably time as well!) I'm wondering whether I can roast the tenderloin ahead (day before) refrigerate overnight then just slightly reheat it. Will it work? Should I let it come almost to room temp, wrap in foil to reheat. About how long at what temp, to avoid cooking too much?

Dec 18, 2011
donali in Home Cooking

make ahead moussaka?

I make what I think is a fairly traditional and very delicious moussaka with sauteed potatoes and eggplant, ragu and b├ęchamel. However it is a rather labor intensive project. Question: I am making a Greek dinner for a group of 15 and going to be out of town for 3 days before the event. I'm torn...Should I make the moussaka completely and freeze the whole thing (and should that be baked or unbaked before freezing), or should I just make the individual components, and assemble when I am back in town. I've never experimented with this and don't believe I will have a chance for a dry run before the event. Any suggestions would be most appreciated!

Jul 16, 2011
donali in Home Cooking

Help Me Like Beets

I agree, after years of roasting beets, I have recently enjoyed them much more cut in batons (like french fry size) and steamed just until crisp tender and tossed in a lemon aioli (or if I'm saving time, just mayo with lemon zest and lemon juice)

Jul 09, 2010
donali in Home Cooking

An abundance of radishes . . . what to do?

I got radishes from my CSA this week. Our farmer suggested smashed radishes. You can either put them in a zip loc and smash them (like a head of garlic) or cut them in thick slices and then marinate for about 10 minutes in alittle rice wine vinegar, soy sauce and sesame oil. DOn't have exact amount, just play with it. It was delicious!

Jul 09, 2010
donali in Home Cooking

2010 San Francisco Dine Around Town - feedback

Thanks, sounds great, I'm there!

Apr 11, 2010
donali in San Francisco Bay Area

Quince

We have reservations at Quince this Wed night. I'm starting to doubt my choice after friends have told me it's not the same Quince as before. (I have never been to Quince in the new or old location) Can I get an update from anyone who has been recently?
I'm thinking of changing reservations to The Dining Room at the Ritz Carlton which I have enjoyed in the past or Acquerello, which I've never been to. Any advice would be appreciated! Who knows where I can even get a reservation at this late date. (Gary Danko is out...just there 2 weeks ago for my yearly splurge that always meets or exceeds my expectations)
Thanks for the help!

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Acquerello Restaurant
1722 Sacramento St., San Francisco, CA 94109

Apr 11, 2010
donali in San Francisco Bay Area

2010 San Francisco Dine Around Town - feedback

OK, I admit I'm clueless, what is DAT? thanks

Apr 11, 2010
donali in San Francisco Bay Area

Pomegranite Chicken

Thanks Cheryl, I will try that!

Apr 05, 2010
donali in Home Cooking

Pomegranite Chicken

Called for Pomegranite juice, but maybe I should have done the slow simmer in more chicken broth with Pomegranite molasses added to to taste.

Apr 05, 2010
donali in Home Cooking

Pomegranite Chicken

Saute 2 chpd onions in olive oil until very soft, then remove from pan. Saute chicken pieces until browned. Add 1 cup chicken broth, 1 cup pomegranite juice 2 1/2 cups ground walnuts, reserved onions, 1/2 tsp each cloves, cumin, and cinnamon, Cover and simmer 40 minutes.

Apr 05, 2010
donali in Home Cooking

Pomegranite Chicken

Haven't tried it, but I'm not sure it is the sweetness I'm looking for, more so the tartness of pomegranite. Is this what you use?

Apr 05, 2010
donali in Home Cooking

Pomegranite Chicken

Sounds delicious and much more concentrated in pomegranite flavor. But did you use any ground walnuts? Thanks, I will try the reduction method!

Apr 05, 2010
donali in Home Cooking

Pomegranite Chicken

Tried a recipe for Pomegranite Chicken this weekend and was not bowled over. While the sauce of long cooked onions and walnuts was good; I didn't think that the flavor in any way penetrated the chicken breasts, and despite being braised for 40 minutes in the chicken broth/pomegranite juice, the meat was just not that tender. Also the flavor of Pomegranite was almost inperceptable. This recipe called for a cup of juice for one cut up chicken. I don't think I would use chicken with skin on again, because it added too much fat, which fortunately was easy to remove, as it seperated into a little pool...not the most attractive dish. The whole thing looked a little "gray" even though the pomegranite seed garnish helped.

Apr 05, 2010
donali in Home Cooking

kichenaid food processor k-put

The machine was a deep close out at Macy's, and cost under $100, maybe because it's a weird bright blue color! I didn't bother to register it, but probably should have. Usually I do place it on the top shelf, there may have been a time or two when there wasn't enough space, which was probably the problem. I do most often leave the processor in the locked position with blade in placeI had no idea it would matter.

Jan 04, 2010
donali in Cookware

Half a bottle of too-sweet Riesling

Right this minute I'm trying a bolognese recipe for the slow cooker. It all starts at the stove, as a normal bolognese by sauteeing the mirapoix, then the ground meat, bubbling off the milk, then the wine (for which they recommend a sweet reisling, contrary to anything I've used before) and then finally it is finished in the crockpot with the tomatoes. We'll see, can't vouch for it yet, it's still a work in progress.

Jan 03, 2010
donali in Home Cooking

kichenaid food processor k-put

My 14 cup KA processor only 1 year old just died. It actually can be coaxed to life briefly, but it seems to be a problem with the handle latching aparatus. As I remember , I replaced 2 Cuisinart bowls for this same problem before deciding to jump ship to KA. I'm certain it is completely out of warranty and in all honesty I probably voided the warranty by putting the bowl in the dishwasher many times. The bowl appears to have a sort of superficial cracking appearance in places. Ok, OK I know I should put everything in the dishwasher, but that's how I am and I'm not likely to change. In my defense I never put the blade or any knives in the DW! I've contacted KA but I'm assuming I'm not going to get much assistance. So,, what brand processor should I buy? Though my knife skills are better than average, I choose to use my FP quite a lot when I'm busy.

Jan 03, 2010
donali in Cookware

white asparagus

Thank you very much!

Dec 22, 2009
donali in Home Cooking

white asparagus

Just picked up some fresh white aspargus today and now wondering how to best prepare it. Was thinking just roasting with olive oil and lemon zest, or shallots and then parmesan. Any other suggestions?

Dec 21, 2009
donali in Home Cooking

Jewishy- Italiany Vegetarian Holiday menu feedback please!

I suggest a nice Italian farro soup, reminicient of Jewish mushroom barley soup

Dec 19, 2009
donali in Home Cooking

What's your best holiday nut recipe?

Vanilla SPiced Pecans
A little labor intensive, but worth it...they're delicious and keep well. I usually triple the recipe.

1# whole pecans
6 cups water

3 Tbsp Unsalted butter
1/2 cup Superfine sugar
1 Tbsp Light corn syrup
1 Tbsp Vanilla extract

1/4 tsp Salt
1/4 tsp Coriander, ground
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
1/8 tsp Pepper

Boil pecans 1 minute. (I add the nuts to boiling water and bring back to a
rolling boil for 1 minute, tho the directions don't really specify) Drain
well and pour out on towels. Melt the butter and mix with sugar, syrup and
vanilla. While pecans are still hot toss them in the sugar mixture. Mix
well, cover and marinate 24 hours.

Preheat oven to 325 (I use 300 in pure convection mode) Spread nuts on
cookie sheets. Bake for 30 minutes, stirring every 5 minutes (This takes me
more like and hour in regular oven, and about 45 in the convection mode)
Nuts should be well browned, and caramelized sugar should dry. They crisp up
more as they cool. Combine all the spices and toss with warm nuts until well
coated. Store airtight.

Dec 11, 2009
donali in Home Cooking