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Nominations Thread: Cookbook of the Month January 2015

It looks like New England Soup Factory is currently $2.99 on the kindle if anyone's interested (not a nomination because I'm having foot surgery early next month and likely won't be in the kitchen much).

Dec 16, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

I can almost imagine a cookbook editor/publisher arguing with the writer that people want ground spices and ending up with the cumin/coriander compromise. The amount of those two in this recipe is so small that I don't think it matters at all (1/2 tsp each for 12 pieces of oxtail and 4 cups of stock!), but I find it interesting none the less. It's also very interesting that Roden is the same. I had Book of Middle Eastern Food, but never managed to get into it, so it didn't survive our last move.

Nov 18, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Barbecued Oxtail - p. 272

The name is a misnomer because the oxtail isn't barbecued. I also used chuck instead of oxtail because that's what our meat CSA gave us, so nothing about this name is true, but that's okay because it was full of flavor.

To make, the beef is first marinated in jerk mix (reported in the other thread) and canola oil. It's supposed to marinate for 8 hours, but I forgot about that and only squeezed in 4. He then has you brown the oxtails and onions in batches. The editing feels a little sloppy here because it's in batches, but he doesn't tell you to brown the meat separately from the onions nor to rejoin the meat in the pot at the end. I assumed that the meat should be done first and separately followed by the onions, but perhaps that's not correct. I added a bit of extra jerk seasoning to the marinade because Samuelsson seems to spice less aggressively in this book than I want and the flavors of the jerk were great and in browning I was just rewarded with a blackened bottom of the pan.

After the meat and onions brown, tomatoes (I used canned), bay leaf, ginger, and garlic are added and everything is brought to a simmer. Then chopped Scotch bonnet chilies, salt, chili powder, ground cumin, whole coriander, chicken stock (mine may've had a pork bone tossed in as well), coffee, and Worchestershire sauce are added. I substituted 1 tsp of homemade habenero paste for the Scotch bonnets and just realized I also accidentally used cayenne instead of chili powder in the mixture. I was making a half recipe of the sauce and the paste is potent, so ours ended up with quite a bit of heat which may be more than it was meant to have as written, but it worked really well. I thought it was a little odd that he calls for ground cumin but whole coriander, but went with it. After 2 hours, he has you add honey and simmer uncovered another 20 to 30 minutes. I tasted the sauce before adding the honey and really liked it, so I ended up adding only 2.5 or 3 tbsp for the half recipe rather than the full cup. In the final product, it was just on the edge of being a too sweet for me, so be sure to taste. I had planned on making the sauteed morning glory that someone else reported on as a side, but decided at the last minute the beef had plenty of sauce so I chopped the greens up (boy choy leaves) and added them to this dish instead for a one pot meal. I served over couscous to soak up extra sauce.

I'm sure this would've been even richer with oxtail but it worked quite well with the chuck. This is more of a stew than barbecued meat, but the flavor combination of sweet and heat with spices is reminiscent of barbecue. I'd definitely make this again when we're feeling overwhelmed with beef stew meat from our CSA and in need of a change of pace. I've had this book for at least 3 years now and it's nearly been culled twice. While I've had some bad luck with it, recipes like this remind me that it is still worth pulling off the shelf (as long as I remember to trust myself for the spice level!).

Nov 17, 2014
TxnInMtl in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Spice Blends; Condiments; and Desserts

Jerk Mix - p. 31

After last night's disaster with the green curry paste that I'm still confused about given LN's experience, I was a little hesitant to dive back in today, but we had one last dinner from this book on the menu before the holidays. So far, the jerk mix has redeemed things. Our jalapenos are on the spicy side and I left the seeds in, but otherwise followed as directed. It's a great mix of tart from the lime juice and vinegar, spicy from the jalapeno and cayenne, and interesting with the spices. I'm hoping this bodes well for the barbecued (that is not actually barbecued) oxtail tonight! He suggests it also works well with chicken, pork, shrimp, or firm white fish which I might have to give a try with the leftovers.

Nov 17, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Sorry for missing your post upthread. Yes, mine was only loosely based on the recipe once I had so many issues with the paste. I should've just added more chiles to the paste until I got to the green color and correct volume. I really wish he would've given volume measurements for the chiles and onion just to have a rough idea.

Nov 16, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Spice Blends; Condiments; and Desserts

How did I miss your post upthread? I thought I came on and checked after I first made it. I'm glad it worked well for you. Maybe my bird's eyes were on the small side? It's quite strange to see the difference!

Nov 16, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Spice Blends; Condiments; and Desserts

"Green" curry paste - p. 26

This might be the first pink green curry paste I've every had. I decided to make a half recipe and reading through the ingredient list I was a bit skeptical as it seemed extremely light on chile and heavy on onion. In the full recipe, 10 (?!) bird's-eye chilies are paired with 1 large red onion. As usual he suggests removing the seeds which I ignored and even upped the chiles by one for the half recipe. To make the paste, chilies, bay leaves, lime zest, red onion, garlic cloves, ground coriander, ground cardamom, ground cloves, grated ginger, peanut oil, and salt are pureed. The full recipe is supposed to make 1 cup, so I should've ended up with 1/2 cup, but oddly seemed to have 1/4 cup. So either I scaled down the red onion too much (and it should've been an even redder green curry!) or the amount of chilies is too low. Tasting a bit of the raw paste and then later in the cooked sauce, the onion definitely dominated. At least I didn't end up with a lot left over?

Nov 16, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Curried Trout with Coconut-Chile Sauce - p. 207

Where to start on this? I think it would be an entirely different dish if you used the Thai curry paste suggested as a substitute for the green curry paste (will review in the proper thread). I was planning on changing the recipe a bit to accommodate sole instead of trout, but ended up making far more changes after seeing what happened with the curry paste. Because the paste was so heavy on onion, I omitted the onion entirely. To make up for its lack of heat, I doubled the curry paste and the serrano chile (with seeds in). To accommodate the sole, I poached it in the sauce rather than baking it separately. The end result was fine, but not at all what I was expecting and the sauce lacked the depth of flavor I expect from curry sauce. The red onion plus tomato also created more of a brown or red sauce than a green sauce.

Nov 16, 2014
TxnInMtl in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

[Lobster Skewers with] Couscous-Avocado Salad - p. 215

The chances of having lobster this month were nil, but the couscous salad sounded interesting enough to give it a go without the lobster skewers. To make, couscous is tossed with olive oil, grapefruit, chili powder, cilantro, mint, and avocado. I'm not sure whether the amount of fresh herbs is an error or he's just very sparing with the herbs, but 1/2 tbsp of chopped cilantro and 1 tsp chopped mint seemed ridiculously small. I upped it a bit (closer to 2 tbsp and 1 tbsp for a half recipe), but wouldn't have minded even more. This was bright, quick, and easy.

Nov 16, 2014
TxnInMtl in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Cod Stew with Sesame Seeds - p. 120

I was pleasantly surprised by how much I liked this dish. The only thing I wasn't crazy about was the texture of the almonds which was my fault for not blanching them first. I didn't notice much of a sesame flavor, but everything else mixed together well and the flavors were richer than I was expecting. I made a half recipe.

To make, almonds are toasted over low heat and then garlic and ginger are added. Then tomatoes, jalapenos, za'atar, chicken stock, and salt are added and it's left to simmer for 25 minutes. I used duck stock in place of the chicken and supplemented the chopped tomatoes with 1/2 cup of tomato puree because I didn't want to open a new can. My sauce ended up with a richer color than what's in the photo in the book. I was a bit worried it would be a little too tomatoey (husband is oddly not a tomato sauce fan), but the end result wasn't at all. I did not remove the seeds or ribs from the jalapeno and also used a very hot jalapeno. The level of heat really worked in the dish, so if yours are on the mild side and you like heat, I would strongly recommend increasing the jalapeno or using serranos.

Diced green plantain is added and it simmers for another 10 minutes. Then black beans, morning glory (or spinach), and cod are added. I forgot to half the beans when cooking them earlier in the day, so I put in a full cup rather than hanging on to a half cup of beans. I used slightly less cod than called for, so I think it balanced out. I used baby spinach in place of morning glory. It seemed like a lot of spinach, but the color it added to the stew was great. The stew is left to rest for 15 minutes while you saute the sesame seeds in a mixture of olive oil and sesame oil. Before serving, this gets mixed in along with lime juice and salt to taste.

This seems like it would be a nice change of pace in the winter. The dish was pretty warming and hearty, but feels different from the usual winter stews with all the greens and fish.

Nominations Thread: Cookbook of the Month December 2014

Ah yes, I had forgotten that re-do.

LLM, here's the AOC thread: http://chowhound.chow.com/topics/927417
I'm in LA often for work and was extremely happy when a co-workers suggested dining at AOC and then on a later visit Brentwood Tavern. Both have been fantastic and it's fun to see dishes I've made on the menu. Now I just need to make it to Lucques.

Nov 12, 2014
TxnInMtl in Home Cooking

Nominations Thread: Cookbook of the Month December 2014

This just came in the mail last weekend and I can't wait to dive in. I'd love to do this in a future month.

Along the lines of more involved books that I'd like to revisit is Goin's Sunday Suppers at Lucques maybe paired with AOC. I've been cooking from both a lot since I received them earlier this year with fantastic results. I started off reporting in the AOC thread but then that fell off.

Nov 12, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Hmm, I think it could also work really well as a salsa for chips or maybe since we don't have any in the house, a carrot dip? I've got a bit leftover, so I should figure this out.

Nov 12, 2014
TxnInMtl in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

You're making me wish I hadn't used the last of this season's salmon when my parents were in town for a visit! Thanks for the suggestion on not bothering with the skewers.

Nov 11, 2014
TxnInMtl in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Oysters with Green Tomato Water - p. 218

Our seafood box gave us oysters this week and my husband is a purist who favors his oysters raw, so I wanted to give this a try to mix things up a bit. I liked this quite a bit, although it overwhelmed the brininess of the oysters. He didn't try it.

To make, cucumber, tomato, tomatillo, garlic, jalapeno, gender, and cilantro are pureed in a blender. I wish he gave more of an estimate on the size of the tomato, tomatillo, and cucumber. My tomatillo was very small, so I paired it with a plum tomato rather than beefsteak and cut most of the remaining ingredients roughly in half, except for the jalapeno. Our jalapenos were on the hot side and I can never be bothered to remove the seeds and ribs, so I decided to just skip on the drop of chili oil and not scale back the jalapeno. After the mixture is pureed, he calls for straining it, reserving both the pulp and liquid before mixing in some lime juice. I separated them, but I really don't understand why they're separated when both the pulp and liquid are used on the oyster.

The end result was a very green sauce with a lot of vegetal flavor and a bit of heat. I liked it a lot, but found that the oyster itself got a little lost. I think this would be even better with a better quality tomato.

Nov 11, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Maybe an inch in diameter or so? I'd like to have all of those extra hands available that he mentions in the headnotes some nights!

Nov 10, 2014
TxnInMtl in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Spice Blends; Condiments; and Desserts

Sakay - p. 61

I made this to make the char with sakay recipe. The fish came out great, but I'm a little confused by this recipe. He describes this as a paste, but roughly 1 cup of spices are mixed with 1 cup of oil and mine seemed to stay more as a sauce. I was also a little surprised by the instructions to toast already ground spices (plus minced garlic) rather than using whole spices and chiles. I do also wish that he'd been a bit more specific as to what should be in the chili powder as even with the addition of ginger, cayenne, cumin, and garlic, it didn't seem to have much depth of flavor. It serves it purpose though with adding heat and made for a tasty fish.

Nov 09, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Char with Sakay - p. 206

I forgot this had a marinade time and we were out for the day, so I decided to skip it entirely. With so much flavor coming from the Sakay, I don't think we missed out on too much. The recipe calls for char, but I used some sole fillets that we had on hand. The sakay itself seemed more like a sauce than a paste, but the fish came out perfectly cooked with a nice bit of heat, so I can't complain. Very low effort dinner for plenty of flavor.

Nov 09, 2014
TxnInMtl in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Creamed Swiss Chard - p. 177

We made this to go with the char with sakay. The buttermilk added a nice bit of tang and something different to the creamed chard. To make, onions are softened in oil. Shredded cabbage, ginger, and turmeric are then added and cooked until the cabbage wilts. He calls for white cabbage, but we had some leftover red, so I used that and it added a nice bit of extra color to the beautiful yellow sauce and green chard. I also added salt here because it seemed odd to wait until the very end. I was a little concerned that the amount of ginger called for (one 3" piece) would be too much, but it worked. Cream and water is then added and the mixture simmered for 10 minutes. He mentioned in the header that it made a very loose sauce, so I decided to omit the 1/2 cup of water entirely. Even without the water, there was plenty of sauce, so I was happy with that decision. Finally, he asks you to remove from heat and stir in the buttermilk and chard until the chard wilts. Maybe I didn't shred my chard finely enough, but it certainly wasn't enough to quickly wilt, so I put it back on heat and covered it.

I've had some bad luck with this book in the past, so we were both pleasantly surprised by both dishes tonight. This side dish is simple without any specialty ingredients, but still having plenty of flavor.

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

I think keeping the full amount of spices with a smaller batch might be a key to success on this one. We made it a couple of years ago and were extremely disappointed with how bland it seemed (at least compared to what we were expecting). I've always gotten the sense from the recipes that he dialed back spice and heat in this book. I was out of town last week, but I'm looking forward to giving this book another try now that there's the moral support of COTM.

Nov 08, 2014
TxnInMtl in Home Cooking
1

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

Seared tuna sashimi salad with wasabi vinaigrette, p. 140

Finally got around to making this one this week. This came together quickly and packed plenty of flavor. A vinaigrette of lime juice, soy sauce, wasabi, and olive oil is made and then radish sprouts, cilantro leaves, and green onions are combined for a quick salad. I added some chopped avocado to the mix because we had one that looked like it wasn't going to last another day. The tuna is seared until browned on the outside, but still rare in the middle. The tuna is then sliced and arranged on plates with the salad and vinaigrette on top. I always make a mess of slicing seared tuna, so my plate wasn't as pretty as it could've been. The flavor reminded me a lot of a sushi roll with the soy, wasabi, and of course my addition of avocado. Both of us agreed that we would've been as happy just keeping the tuna raw, saving a bit of time and a dirty pan.

Oct 11, 2014
TxnInMtl in Home Cooking

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

Phyllo-wrapped salmon with lemon-horseradish cream, p. 75

Work travel has been cutting into COTM for me, but this was a surprisingly simple dish to try to get back into it. The phyllo-wrapped salmon is a leaf of basil sandwiched between two salmon fillets wrapped with a butter-brushed sheet of phyllo. He says to wrap the salmon in the phyllo neatly, but between tearing and clumsiness, mine was anything but neat. No matter, it still looked surprisingly elegant in the end. My phyllo sheets were also on the small side, so I added a second for good measure. The salmon sandwich is pan-fried in canola oil. He suggest 4 minutes per side, but mine was done more quickly. The final product are beautiful golden brown packets hiding salmon inside.

The salmon sandwiches are paired with a blend of sour cream, horseradish, and lemon juice and zest. The cream's balance was perfect for us, just enough horseradish to get the flavor without being overwhelming. Normally, I'm not a huge fan of sour cream, but this worked to brighten the dish. The Mr doesn't prefer salmon (I still don't understand this), but was happy with the dish as well. I served with the radish, green bean, and basil salad from The Herbal Kitchen for a relatively quick, simple dinner.

Sep 20, 2014
TxnInMtl in Home Cooking
3

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

Cod Basquaise, p. 90

We had ling cod in our fish box yesterday, so I decided to give this one a try. While the sauce is a little time intensive (nearly an hour), it can be made a day in advance, making this a more weeknight friendly meal. The sauce had a tremendous depth of flavor, so it was worth the time investment. I only wish that I hadn't cut the recipe in half for the two of us! The mr was a little less impressed, but he's not a huge fan of tomato-based sauces (although I didn't find the tomato very pronounced). I cut a few corners, but was still very pleased with the results.

To make the sauce, onion is softened, and then garlic is added followed by serrano ham and bell peppers. He calls for a mix of red and yellow bell peppers, but given I was making a half recipe, I opted only for yellow (they looked better at the market). I also substituted prosciutto for serrano. Diced tomato and thyme are finally added and left to simmer for 20 minutes. He calls for seeded, peeled tomato, but I was feeling a bit lazy and didn't bother. With the bell peppers in the sauce, the texture of tomato skin didn't bother me. Once the sauce thickens, red wine is added and it's left to simmer for another 10 minutes before being seasoned with parsley, S&P, and piment d'Espelette. It can be refrigerated at this stage or left warm.

For the fish, he calls for cooking the fish on a griddle or a griddle pan, I just pan-fried in our cast-iron (and only now realize that I completely forgot the garlic at this stage). Our cod was a little on the thin side. I had meant to try the tip from last month's COTM of finishing ling cod in the oven, but by the time it was seared, the fish was cooked through. No matter, it was still moist and flavorful on top of the rich sauce. This seems like a great dish for the season since it uses fresh tomato and bell peppers, but is rich enough to be better suited to cooler weather.

Sep 03, 2014
TxnInMtl in Home Cooking

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

Arugula salad with baby turnips, pine nuts, and orange - p. 24

Our first night with Eric wasn't a disappointment. We paired this salad with the Cod Basquaise. I've been trying to work through a bag of baby arugula this week and this was a nice change of pace from goat cheese pairings and fruit pairings. Sliced baby turnips, arugula, pine nuts (I used walnuts), and orange segments are tossed with a shallot-red wine vinaigrette. The orange added a nice brightness to the salad and the turnip was something I wouldn't have thought of. I don't think it will displace goat cheese-fruit salads in our house, but this was great for a little more variety.

Sep 03, 2014
TxnInMtl in Home Cooking
1

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

I noticed a similar issue with the headnote not matching the recipe for the pan roasted duck breast. He notes the sauce has chocolate and orange zest, but the ingredient list doesn't appear to have the orange. I'm glad to hear that at least for this one you you didn't miss the omitted ingredient!

Sep 01, 2014
TxnInMtl in Home Cooking
1

August 2014 COTM - Diana Henry Month: Food from Plenty

Succulent pork belly with soy and star anise - p. 186

I noticed this recipe when I was first flipping through the book and was pleasantly surprised when our meat CSA sent us pork belly for the month. Our pork belly piece was only 1 1/4 lb, so I used that and then threw in some shiitake mushrooms which Henry suggests to extend the dish, keeping the broth the same.

After cutting the pork belly into chunks (I went a bit smaller than her recommended 2" cubes on the chunks) and boiling and rinsing the pork, the pork simmers in a mixture of dark soy sauce, rice wine (we were out, so I used sherry), rice vinegar, brown sugar, ginger, star anise, garlic cloves, red chiles, and sliced scallions for a couple of hours. My chiles were a little on the mild side, so I put in two. I didn't really notice much heat in the dish, so I think if you want spice, you might want to increase it even further, but the broth was so rich, I didn't mind at all. I added the mushrooms in during the last half hour.

She then suggests scooping out the pork to intensify the broth, but it already seemed salty enough for our tastes, so I left it alone. I served over noodles as a kind of pork belly soup. She suggests stir-fried greens on the side. I could've sworn I bought bok choy for it, but couldn't find it and instead mixed in some blanched haricot verts.

Overall, a lot of flavor for very little effort (as promised!). The mushrooms seemed like a great addition because they really soaked up all of the rich flavors in the broth and provided a nice bit of variety with the pork belly.

Aug 15, 2014
TxnInMtl in Home Cooking
2

August 2014 COTM - Diana Henry Month: Food from Plenty

Turkish lamb kofta with [pluots] and yogurt p. 183

blue room's review caught my eye and when we received a pound of ground lamb in our csa this month, I figured it was a sign. It's past cherry season here and I didn't stock up, so I originally intended to try Henry's suggestion of using apricots instead. I later realized that apricot season came and went while I was traveling, so I went with two varieties of fresh pluots as well as dried apricots. The color wasn't quite as nice as cherries would've given it (more orange than deep red), but the flavor was great. I went on the light end of the sugar due to blue room's comments and we thought it was just right.

The last lamb meatballs I made were Ottolenghi's lamb meatballs with barberries from Jerusalem and I'll give those an edge for flavor, but this recipe uses ingredients I'm more likely to have on hand or readily available (barberries and dried figs requiring slightly more planning ahead).

Aug 12, 2014
TxnInMtl in Home Cooking
1

August 2014 COTM - Diana Henry Month: Food from Plenty

Asian pork balls [with chile dipping sauce] - p. 199

blue room's mouthwatering reports reminded me that I hadn't reported on a dish from a few nights ago. I scaled down these meatballs from 2 1/4 lb of pork to 8 ounces so that we wouldn't end up with a large amount of leftovers. The meatballs are made by combining ground pork, chopped bacon, garlic, ginger, red chile, lime zest and juice, chopped scallions, and chopped cilantro. I scaled all of the other ingredients accordingly, except for the chile (the mr. likes things spicy) and lime zest (down to half a lime). She suggests frying them, but warns that they tend to fall apart unless you chill them for an hour or so beforehand. Rather than patiently wait or deal with the frustration of crumbling meatballs, I opted to oven roast the them instead. My bacon was on the fatty side, so I rendered off quite a bit of fat that way. Finally, Henry suggests that the pork balls are just as good tossed with noodles and hoisin sauce, so that's what I did, skipping the chile sauce and adding in some bok choy for a bit of green. The bacon flavor dominated the pork balls giving them a very smoky taste that worked well with the hoisin and noodles. Another good, quick and easy meal from this book. I especially like that this one calls for ingredients I almost always have on hand. The portion sizes do seem a bit overly generous though. Using roughly 1/4 of the recipe, the two of us had enough for dinner plus a little bit leftover.

Aug 10, 2014
TxnInMtl in Home Cooking
1

February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

The original recipes uses a pan with simmering water, but her revised version allows you to just heat the skillet on low heat and pour directly in the skillet. No need for water or a separate pan.

I really enjoyed the class. She's so down to earth!

Aug 06, 2014
TxnInMtl in Home Cooking

August 2014 COTM - Diana Henry Month: Food from Plenty

Crispy-skinned salmon with Vietnamese caramel sauce - p. 152

Great, low-effort meal! Pan-fried salmon is paired with a quick Vietnamese caramel sauce. The hardest part was trying to determine when the sugar had caramelized. After you soften some ginger and garlic, she has you add soy sauce and light brown sugar and cook until you smell caramel. The scent of ginger, garlic, and soy completely overwhelmed the smell of the sugar for me and obviously it was too dark to tell by sight, so I guestimated. After it's caramelized, you add some fish sauce and water followed by tamarind and lime juice. The resulting sauce is incredibly flavorful. I was worried it would overwhelm the salmon, but the sweet and tangy flavors worked well together. She suggests serving with boiled rice and stir-fried greens. I opted for some farro with stir-fried bok choy mixed in. It was a great way to return to COTM and start on this book.