L.Nightshade's Profile

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Voting Thread: Cookbook of the Month October 2014

I think that the methodology we use is for the convenience of the coordinator. But if it appears that someone has clearly cast a vote, it should be counted. Back in the day, when the methodology was to vote in all caps, if someone clearly voted without using caps, for example, "I'm voting for such and such," I counted it.

Hopefully the count will declare itself without you having to make this decision. No hanging chads!

about 2 hours ago
L.Nightshade in Home Cooking
1

April 2014 COTM - Pok Pok: Grilled Foods pg. 122-145, Curries and Soups pg. 146-171

I don't really know what they use, and they do call them mustard greens. The mustard greens I usually see have a more serrated edge, even those that don't have the curly edge. I think those at Pok Pok look more like yu choy, but I'm not very familiar with Asian greens. What do you think? This is a photo I found online, but it was taken at Pok Pok and this is what the greens there look like.
https://c1.staticflickr.com/5/4122/47...

about 3 hours ago
L.Nightshade in Home Cooking

April 2014 COTM - Pok Pok: Grilled Foods pg. 122-145, Curries and Soups pg. 146-171

Interesting to read both these reviews. This is my favorite dish at the restaurant, where it's boar collar with mustard greens, which are served on ice. That sounded rather inaccessible, ingredient-wise, so I'm happy to hear it worked with more available cuts of meat. Will try!

about 10 hours ago
L.Nightshade in Home Cooking

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

Figs with a nice ricotta sounds lovely. I didn't think we'd be able to find mascarpone where we were, so thought about using a little goat cheese. I think that a little tang would work nicely.

1 day ago
L.Nightshade in Home Cooking

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

I know that feeling, and we so rarely see them. I have to say though, that a brief stint on the grill really brought out a lot of rich, sweet flavor in the figs. As much as I also like to pop one in my mouth, I'd definitely do this again from time to time.

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

Thank you pistachio peas and nomadchowwoman. You flatter me!

1 day ago
L.Nightshade in Home Cooking

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

We have a hard time finding good duck breasts, and were so happy to find these. Thanks LulusMom, it was indeed wonderful!

1 day ago
L.Nightshade in Home Cooking

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

Ugh, sounds like a lot of work! Hope you can get to the duck soon!

1 day ago
L.Nightshade in Home Cooking

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

Thanks blue room. Those carrots were something! Crayons is an apt description.

1 day ago
L.Nightshade in Home Cooking

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

Grilled Figs with Honey-Mascarpone Cream, page 119.

In lieu of cake, this was Mr. Nightshade's birthday dessert. Our figs were very small, so I did not skewer them as directed, but placed them in a grilling pan in the big egg. They were brushed with olive oil and honey, and once done, are topped with slightly thinned mascarpone, chopped toasted hazelnuts, and thyme leaves. That's pretty much all there was to it, simple, but rather elegant, and certainly delicious! (We had a couple biscotti on the side, not homemade.)

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

Spice-crusted Duck Breast with Orange-Honey Glaze and Cumin-Scented Carrots, page 113.

We were delighted with this dish! The blend of ground star anise, cumin, coriander, pepper (I used black as I couldn't find the white, until the next day), and cayenne really makes a lovely crust on the duck breast. The sweetness of the honey and orange juice in the sauce is offset by the lemon juice, and smoothed by the butter. Just wonderful. Mr. NS wants to do the same spice crust with the breasts on the grill, I'm game.

The recipe is also online here:
http://www.aveceric.com/spice-crusted...

STUFFED VEGETABLES! Home Cooking Dish of the Month (September 2014)

Thank you so much Sandwich_Sister and boyzoma, your words really mean a lot!
I will indeed still be around, but some schedule changes make it hard for me to post as reliably as is needed for the DOTM.

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

Thanks pistachio peas! I'm grateful to JoanN for bringing this to my attention; it was such a lovely dish.

Sep 14, 2014
L.Nightshade in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

Sorry how did I miss that! Happy to hear there is still interest.

Sep 14, 2014
L.Nightshade in Home Cooking

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

Fennel Pollen-Dusted Whole (Trout) with White Wine, Tomatoes and Fennel Broth, page 94.

As easy as is described by JoanN. Branzino is one of those fish I never see here, but the fish market we drive by had trout this time, so I jumped on it. Trout is on my "fish equivalency list" for branzino. Got the tomatoes and parsley from a little roadside market, and had the fennel and fennel pollen on hand. It was meant to be.

Mr. NS thought I was a little heavy-handed with the chile flakes, non-measuring sprinkler that I am, but I thought it was perfect. We both thoroughly enjoyed it.

Nominations Thread: Cookbook of the Month October 2014

BTW, it doesn't have scallops twice, that was just my error.
I have never seen char or fresh sardines here (I don't live in a major metropolis), but everything else seems pretty accessible.

If it's supposed to have 15 varieties, I don't know what might be the 15th!

Sep 13, 2014
L.Nightshade in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

Well, OK then...
SOUL OF A NEW CUISINE

Sep 13, 2014
L.Nightshade in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

May be that is what I found so appealing about the book! So many recipes in our COTMs call for fish I never see, and, unless they call for salmon, I must always find a substitute. This book has oysters, mussels, clams, shrimp, scallops, crab, halibut, black cod, scallops, trout, albacore, char, sardines, squid, and caviar.

Sep 13, 2014
L.Nightshade in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

Several of the above suggestions sound fun, but I'd like to put in a nomination for GOOD FISH. I think there was some discussion about this in an earlier nom thread, and I just had an opportunity to look at it last night.
I'll give up on Soul of a New Cuisine, I guess.

Sep 13, 2014
L.Nightshade in Home Cooking

Which would rather have? Great Food or Great Service in a Restaurant?

You might want to reread my post. I never said I was a saint or an angel, I never said I enjoy "crappy" service. I said I don't recall receiving bad service at any place where I had good food. I have been adjacent to diners who complained about the service and were just plain nasty to the servers. In those same instances I received excellent service. Go figure.

Sep 12, 2014
L.Nightshade in Not About Food

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

That I can do; it's from Greenspan's Around My French Table. If you don't have the book, it's also online here:
http://cookstalk.info/tuna_confit_wit...

Sep 12, 2014
L.Nightshade in Home Cooking

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

Wow, great investigation and action! Well done.

Sep 11, 2014
L.Nightshade in Home Cooking

STUFFED VEGETABLES! Home Cooking Dish of the Month (September 2014)

**Just stepping in here for a moment to remind people that I am "retiring" from the Dish of the Month. We need a new coordinator to begin this month with the nomination thread. Please let me know if you are interested!**

Sep 11, 2014
L.Nightshade in Home Cooking

Which would rather have? Great Food or Great Service in a Restaurant?

Whoa. You're basically saying that Steve is either an oblivious drunk, essentially homebound, or a saint. Well, put me in those categories too, I guess, as I cannot recall receiving bad service. It may have happened at some venue I have mentally dismissed because the food wasn't memorable, so I guess I'm with him that the food is much more important.

Sep 10, 2014
L.Nightshade in Not About Food

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

You know, she said she just winged it (she's a genius that way), but would try to write it up. Maybe I should ask her to make it again and stand by with a notepad!

Sep 10, 2014
L.Nightshade in Home Cooking
1

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

Sounds great, l like your arugula idea. Nice plating! And nice plate!

Sep 10, 2014
L.Nightshade in Home Cooking

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

Grilled Pork Chops with Jerk Spices, page 279.

This is entirely Mr. Nighshade's version. And let me just say, he doesn't approach a recipe like I do. Or probably like any of us do. At all. He read the list of ingredients, popped them all in a plastic bag, mushed them a bit , and slipped in the chops. There were no scotch bonnet or habanero found here at the moment, so shallots, jalapenos, yellow chiles, hatch chiles, red fresno chiles, anaheim chiles, and chile flakes went in. Mixed chiles is the rule of our house, for the complex, but not necessarily scorching flavors. Thyme and salt were added. Plus brown sugar, black pepper, allspice, cinnamon, ginger, nutmeg, well, all the spices listed, but just all at once, in a bag, to marinate. I pulled a bit out, to be drizzled on the chops after cooking, but the remainder, in its helter skelter order, was rubbed into the meat and left to marinate for an hour or three.

These were grilled over a wood fire, on what we call the "Beverly." (When chowhound mariacarmen visited here, she dubbed it the "Beverly Hillbillies Grill." We eventually just truncated its title.)

So the method was different, but the ingredients were more or less the same. We thought it was quite good! A nice blend of spices, a little sweet, a little hot.

Sep 10, 2014
L.Nightshade in Home Cooking
1

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

Hmm. I've got everything to make this, just might throw in an anchovy, lighten up on the mustard and vinegar. I'll post a review of the Blue Room Olive Tapenade.

Sep 09, 2014
L.Nightshade in Home Cooking

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

The eggs we get from the house down the road have a very eggy flavor, so in our version, the taste definitely came through, in a pleasant way, a bit like the eggy taste in a custard. A lot of the flavor is from parmesan and bacon too, so it just all works together beautifully.

Sep 09, 2014
L.Nightshade in Home Cooking

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

Thanks smtucker and blue room.
Not an occasion, well except the weekend and having just finished the seven-day cure on the bacon. I guess that's as good an occasion as any!

Sep 09, 2014
L.Nightshade in Home Cooking