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walterbode's Profile

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baked spinach and pasta with a creamy roasted garlic sauce

This is a very handy and good combination. The tofu sauce is a great idea and can surely by varied in all sorts of useful ways. Some herbs and further seasoning wouldn't hurt, but thanks for this great idea for sauces.

Oct 30, 2013
walterbode in Recipes

Chow not laid out right in Firefox

Thanks (very belatedly) to everyone who responded. Tweaking the page layout solved the problem.

Sep 26, 2009
walterbode in Site Talk

Chow not laid out right in Firefox

When I open Chow in Firefox, the content on the right side of the screen overlaps the content on the left. Any ideas?

Jul 09, 2009
walterbode in Site Talk

Marinating corn on the cob?

I know this is an old topic, but I've been marinating corn for a while. I saw it in a Floyd Cardoz recipe, but almost any combination of cumin/coriander and a hot pepper will add much. Tumeric gives early season corn a luminous color too. I've also let the cobs (naked) simmer for a half an hour or so. Supermarket corn has been long picked, so minimal cooking doesn't add or subtract much, as it would with field corn. Yellow or bi-color corn is tenderized a bit with long cooking. White corn is still probably better wiht just a few minutes in boiling water, to my taste.

Jul 08, 2009
walterbode in Home Cooking

Vinegar and Citrus Primer

This is a brilliant piece of organization and sensory experience that merits prolonged applause. How about round 2: the different alcohols for deglazing and flavoring sauces?

May 14, 2009
walterbode in Features

Washing Grape Tomatoes

You can rinse them all you want, but unless you're buying them in the greenmarket, they've already been washed multiple times in the processing. But yes, never below 40 degrees.

Jan 26, 2009
walterbode in Home Cooking

Mushroom and Carrot Bulgur

Diced roasted parsnips plus sauteed escarole with a little garlic perks up just about any grain.

Jan 26, 2009
walterbode in Recipes

Romaine Hearts with Olives, Avacado and a Cilantro Lime Vinaigrette

This sounds completely fabulous. I don't understand the usefulness of the baggie if it just has to be thrown away if you have a decent-sized salad bowl. For me, tossing salad makes up for not being able to hit a softball with a snowshoe. A pincho of ancho chile powder or ground anchos might be a nice addition here

Jan 26, 2009
walterbode in Recipes

adventures with agave nectar

I wish I could respond to the texture question, but I can say that in barbecue sauces and the like, agave provides a milder, creamier sweetness than honey. I'm a big fan of it and I wish it were more readily available out here in the stix.

Apr 26, 2008
walterbode in Home Cooking

Pasta with Artichoke Pesto

I agree wholeheartedly with kitchenmagicmarion. Roasted garlic sounds terrific, but I hadn't read that yet, and I thought bitter greens would balance the creaminess, though I may have added too much fresh ricotta. Given that misstep, I tried broccoli rabe sauteed in oil with some garlic, but that was too much bitter. Swiss chard sauteed the same way (greens sauteed in garlic with onions has become a backbone for me), added after pureeing the artichokes and ricotta was a better combination, adding both color and counterpoint.

Mar 30, 2008
walterbode in Recipes

Pasta with Artichoke Pesto

I was very attracted to this for pantry reasons, but also constricted for pantry reasons. Consequently, I used spinach fettucine instead of a shorter pasta. I forgot the garlic, which is probably a wonderful addition (and roasted garlic should not be forgotten in the processing, I think). I had the perhaps dubious resource of homemade ricotta made from organic milk, which is a little denser than most packaged ricotta (unless you take the time to drain it) and in my case not as curdy. Because I was eating it as a main course, I added some canned Italian tuna (Genova) packed in water. It was excellent tuna, and also added a sweetness to what seemed to me otherwise too sour. However, I was using bottled artichokes that I had to rinse to get rid of the so-called "flavoring." I think with freshly cooked artichoke hearts and bottoms it would be enhanced -- but why bother for a perfect spur-of-the-moment post-Thanksgiving light dinner? This is a great invention on its own, and offers lots of opportunities for riffs.

Nov 25, 2007
walterbode in Recipes