inthekitchen's Profile

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Orange Flower Water and Rose Water-How do you like to cook with these?

I purchased rose water from the King Arthur flour store years ago. There was a recipe from King Arthur which included the rose water in the apple pie. I still always include some drops of rose water in my apple pies.

Dec 04, 2013
inthekitchen in Home Cooking

Foodtography

While an occasional photo of a time intensive desert made by a CH and posted with their comments can be appropriate, photos of a meal in a restaurant, are tedious, at best.

Having said that, I have started taking photos of some of the dishes that I make, which are my own recipe. I am planning on assembling an illustrated "cookbook" for a few select family members which I will assemble using one of the websites that allows you to make photo books. However, because this will be a gift for family members, hopefully, next Christmas, I have not shared the photos with anyone.

Dec 01, 2013
inthekitchen in Not About Food

Date night help

A fruit and cheese plate, with some olives or a tapanade would make a nice appetizer. That way, it would not look like you are trying to have a back up desert available.

Dec 01, 2013
inthekitchen in Home Cooking

Penzeys spices???

Whole Spice has a wonderful selection of spices which are available on line, or at their Napa location.
http://www.wholespice.com/
They have several wonderful types of chili, including Aleppo chili, but their Urfa chili is my favorite.

Nov 29, 2013
inthekitchen in General Topics

Spices for vegetarian lentil soup?

To dress up your existing soup, take one small clove of garlic finely chopped, 1 t coriander, 1 t cumin, 1/2 cup cilantro leaves, saute for about 5 minutes, in 2 T olive oil until cilantro leaves wilt. Stir in 1 T all purpose flour, mix well until dissolved. Add to your existing, already warmed up soup, simmer for 10 minutes. Add 1/4 cup fresh lemon juice. Serve with additional wedges of fresh lemon.

In the future, baby spinach goes well with lentil soup, added about 45 minutes into the cooking time, which generally should be only 1 to 1 1/4 hours.

Nov 28, 2013
inthekitchen in Home Cooking

What recipe do you share and never make?

What recipe do you share with friends and yet never make and serve at your house?

I have a beef brisket recipe that I have shared for years. It is from a junior league cookbook (from the greater Houston area) from the early 1980's. At the time, I shared the recipe with all my girlfriends’ mothers, who loved the recipe, since the brisket was so very tender. In those days, I ate meat, today, I do not. However, I still share the recipe, today, with friends who eat meat.

3-5 pound boneless brisket
1 medium onion, chopped
3T oil
1 cup dry red wine
1 cup strong coffee
3 T ketchup
2 cloves garlic, minced

Saute chopped onion in oil. Add brisket and brown on both sides. Place in baking pan. Mix coffee, wine, ketchup, and garlic. Pour over brisket. Cover and bake for 3-4 hours at 300 ∘F. When done, remove meat, slice on bias and serve with baking juices.

(Today I would replace the ketchup with tomatoes and spices.)

Nov 24, 2013
inthekitchen in Home Cooking

Poached eggs in white wine, how did I miss this delightful dish?

Eggs poached in tomato sauce and other veggies is a North African or Israeli dish known as shakshouka. They are simple recipes which are delicious. Relish.com has some recipes.
http://relish.com/recipes/shakshuka/
http://relish.com/recipes/shakshuka-4/
http://relish.com/recipes/shakshuka-w...
Additional recipes can be found in "The Book of Jewish Food" and "Olive Trees and Honey".

Nov 23, 2013
inthekitchen in Home Cooking

How can we assist military chefs cooking for our troops this holiday season?

Thank you for all of your responses. I hope that you will all be able to contribute, in some way, to our troops and/or their families celebrations, during the upcoming holiday season.

Nov 19, 2013
inthekitchen in General Topics

What do you cook by the seat of your pants rather than by recipe?

Tomato sauce, tapanades, quinoa and other grain salads, fava bean succotash, pasta dishes, quiches, shakshouka, soups and some breads. If I memorialize a recipe, just for myself, it may have a title and will consist of a list of ingredients, no amounts, no instructions, nothing else. So, if I share a recipe with a friend, I actually have to determine amounts and write instructions.

Nov 14, 2013
inthekitchen in Home Cooking

Tea Tasting in SF or East Bay

If you want to drive north, you might try Tillerman Tea at the Oxbow Public Market in Napa.

Nov 12, 2013
inthekitchen in San Francisco Bay Area

Napa wineries day trip with a group of 10 on Nov 29

I would suggest that you consider a few other wineries. The wineries which I always recommend that people visit while in the Valley are: Darioush (just north of Napa, on the Trail), Regusci Winery (further north of Napa, on the Trail), Chateau Montelena (Tubbs Lane, Calistoga), and the Castello de Amorosa (St. Helena Highway, Calistoga). (You must take the tour at the Castello.) Not only will you enjoy some wonderful wines, you will also see some amazing architecture, at these wineries. Pride does have good wine and a fabulous view. Hess has some interesting art work, as does Mumm (on the Trail).

Nov 12, 2013
inthekitchen in San Francisco Bay Area

Homemade Vanilla Extract

Lemon extract or limoncello?

Nov 12, 2013
inthekitchen in Home Cooking

What are you baking these days? November 2013 edition! [through 11/30/13]

Yes, they are. Probably because they have never had a fabulous recipe with prunes. I took a friend to a local French restaurant. After dinner, I ordered the stewed prunes in Armagnac. He was horrified, until he finally tried it and he had to agree that it was wonderful...

Nov 12, 2013
inthekitchen in Home Cooking
1

What are you baking these days? November 2013 edition! [through 11/30/13]

Next time, just tell him that you made it with raisins (and cut the prunes up into small pieces). I make a bread with prunes and dried cherries, and just tell people that it is cherry bread, and they love it.

Nov 12, 2013
inthekitchen in Home Cooking

How can we assist military chefs cooking for our troops this holiday season?

I agree that helping military families is extremely important, especially during the holiday season, and am glad to hear that you are helping them.

Given all the things that our troops need, and do not seem to be provided with while they are stationed overseas, I have to wonder what sort of holiday spirit is really created on the bases...

Nov 11, 2013
inthekitchen in General Topics

WWCD? (What would Chowhounds do?)

Skip on down the road. Chances are most of us have had similar experiences.

You did not look at the price when you picked up the cauliflower. When you found out what the price was at the cash register, you could have told the checker that you did not want it. Yet you did not.

Consider it an inexpensive lesson. Not only when you shop at that market, but at other stores and markets as well.

Should you have a similar experience in the future, tell the person at the cash register that you do not want the item.

Nov 10, 2013
inthekitchen in Not About Food

Wedding gift idea - dinner kit ideas needed

Some olives with your cheeses/charcuterie would be nice, or even an olive walnut tapanade. Also, you could make a simple butternut soup this time of year, which would be simple to re-heat.

Nov 10, 2013
inthekitchen in General Topics

Can you actually buy American chestnuts anywhere?

In years past, Sunshine Foods in St. Helena, California has sold chestnuts which were grown in California, at least some were grown in the Napa Valley.

Nov 10, 2013
inthekitchen in General Topics

How can we assist military chefs cooking for our troops this holiday season?

As Thanksgiving and the holidays approach, what can those of us who are at home, do to help inspire, or in some other way assist, military chefs and cooks, as they prepare holiday meals for our troops overseas?

Nov 09, 2013
inthekitchen in General Topics

Apple pie with cheese? Really?

Absolutely. My last birthday, while living in Vermont, I celebrated with friends. It was an apple pie with Vermont Cheddar cheese. It was fabulous! The cheddar cheese was on the side.

Jan 10, 2011
inthekitchen in General Topics

How to tell if fava beans are peeled or not?

I'm always encouraged when people know something about fava beans.
In Napa, not only are fava beans considered a fabulous food, they are also a very important cover crop, planted between the grape vines, like mustard, to fix nitrogen in the soil.
For the last 15 years, I cook fava beans, every weekend, during spring and through out summer, just because I can.
Another fabulous bean, is the garbanzo bean, which, if you can obtain fresh, is nothing like the dried or canned version, which cannot compare. Fresh garbanzo beans are another amazing legume, which are hard to find. Occasionally, I find them at a market in Napa, or a friend finds them for me, grown at a private farm or garden. I am hoping to grow them this year, in my garden.

Jan 07, 2011
inthekitchen in Home Cooking

What are the 10 most essential things in your spice cupboard?

Aleppo chili, Urfa chili, Marash chili, cumin, corriander, basil, oregano, fresh European bay leaves, saffron, Saigon cinnamon and black peppercorns.

Jan 06, 2011
inthekitchen in Home Cooking

What are the 10 most essential things in your spice cupboard?

try Whole Spice in Napa at the Oxbow Market.

Jan 06, 2011
inthekitchen in Home Cooking

Where can I buy fresh olives in SF?

Well, if you are picking your own olives, I believe that after all the rain this year, it may be too late.
You might want to do some research and make olives next year.

University of California, Agricultural Services used to publish a leaflet (21131) on curing olives. Remember that since they are a low acid food, they require careful handling to prevent botulism.

Jan 06, 2011
inthekitchen in San Francisco Bay Area

First time to Napa - need ADVICE please! =)

Bistro Jeanty in cold weather is a must. Angele is another very good French restaurant in downtown Napa. Lunch spots/affordable dinner try Grace's Table or Pizza Azzurro, both in downtown.

Do take some time to enjoy the wonderful scenery of the Napa Valley. Also, a very affordable lunch is a picnic, with plenty of places to purchase picnic fare ...

Jan 06, 2011
inthekitchen in San Francisco Bay Area

First time to Napa - need ADVICE please! =)

In the town of Napa, Angele is a very good French restaurant, and Ubuntu is a very good vegetarian restaurant. Just north of Napa, Bistro Don Giovanni is a very good Italian restaurant.

My four favorite wineries in Napa Valley are: Darioush Winery, Regusci Winery, Chateau Montelena, and Castillo di Amorosa. The architecture is amazing, the wine is excellent as well.

Jan 06, 2011
inthekitchen in San Francisco Bay Area

Fava beans

Fava bean succotash (room temperature or chilled): Fresh fava beans, roasted red peppers, fresh corn cut off the cob, and basil. Maybe a little olive oil and fresh lemon juice. Never in the recipe, but I do have some Aleppo chili or Urfa chili on the table, should someone wish to add a little to their dish to spice things up a bit...

Jan 06, 2011
inthekitchen in Home Cooking

Fresh Fava Beans

My favorite fresh fava bean recipe is a succotash: Fresh fava beans, blanched and skins removed, roasted red peppers (skins and seeds removed), fresh corn cut off the cobb, and basil. Maybe a little lemon juice and olive oil. Served at room temperature or cold. Always good as a picnic salad.

Jan 06, 2011
inthekitchen in Home Cooking

How to tell if fava beans are peeled or not?

Fresh fava beans are usually peeled twice, once to remove the large pod, which contains the individual "beans" (they are actually members of the vetch or pea family), and then blanched and then you remove the skins around the individual "beans". What you have are favas which have been removed from the outer thick pod; however, it sounds like they need to be cooked briefly, and then you remove the individual skins. The favas that you are using have not yet been peeled.

Jan 06, 2011
inthekitchen in Home Cooking

Substitutions--dried fava beans and nicoise olives

Frozen fava beans are very different from the dried, you may want to use a different recipe for the frozen, to enjoy their texture and flavor.

Jan 06, 2011
inthekitchen in Home Cooking