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What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition!

Great price! Can't wait to hear how you like the book, and the pork chops!

1 day ago
L.Nightshade in Home Cooking

Go-to cookbooks for "must impress" dinner parties

Polpo sprung to mind for me too. May just be my favorite COTM so far. So many of the recipes wow without being labor-intensive, so I can be a more relaxed host.

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 9-13

Thank you nomadchowwoman! I'm planning a trip to a Mediterranean shop in a couple weeks, I'll be on the lookout for that!

1 day ago
L.Nightshade in Home Cooking

lynnwood to anacortes, where to stop for lunch?

Great, glad you enjoyed it! Thanks for reporting back.

Home Cooking Dish of the Month (August 2015) Voting!

Well, voting is not over yet, who knows what will happen. And if corn dishes doesn't win, I think it's a great idea for a thread. I'm certain if you started a thread on what to do with summer corn (or found an existing one), you'd get many great ideas.

Jul 27, 2015
L.Nightshade in Home Cooking

Home Cooking Dish of the Month (August 2015) Voting!

The criterion is described by Sandwich Sister in every introductory post for nominations. I also brought up the subject in the nomination thread. I didn't mean to call anyone out on this, I just wanted to express my opinion of the original intent. You stated the conversation "changed the inclusion of an accepted nomination for August." I just want to underline the fact that nothing has changed, this is all just talk!

Jul 27, 2015
L.Nightshade in Home Cooking

Home Cooking Dish of the Month (August 2015) Voting!

Nothing has been determined to be "unacceptable;" nothing has changed in this thread. The same selections are all still available for voting. This is just a conversation.

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 1-4

MACEDONIAN LEEK AND WALNUT ROLLS, page 84-85.

Trying to live down the last phyllo recipe I made from the book (in which a hand-held vacuum was eventually employed to finish the dish), I dove into this one with caution.

Leeks are sautéed in oil, cooled, and drained, then mixed with grated walnuts, shredded mint, and cheese. Two types of cheeses are specified, one being fresh, the other being hard; I used feta and Asiago. There are a variety of options given, none of which are feta, but I had some to use up.

A generous half cup of the mixture is rolled up in sheets of phyllo brushed with oil. Although the recipe states it will make seven rolls, using the half cup measure she specified, I made about ten rolls. I guess it depends upon the size of one's leeks.

It is written that they should start cooking at 400º, and get turned down to 350º after 15 minutes. Given my last pan of black phyllo dough, I just started, and stayed, at 350º, and they came out perfectly golden. After they cool a bit they are to be sliced into nine even slices. That seemed too small to me, I was afraid they’d fall apart, so I went with four slices for each roll.

These were a winner for us. The leeks cook up nice and sweet, the walnuts add texture, and the cheese holds it all together with a sharp, salty richness.

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 1-4

YOGURT-GARLIC SAUCE, page 27-28.

Wow, do I ever feel like the copycat!

Trying to clean out the refrigerator before we get out of town, I made zucchini fritters with the bounty of zucchini given to us by a neighbor. So I whipped up this sauce with the yogurt waiting patiently in the bottom of the quart container. After draining the yogurt I had left, I had enough to make about a quarter of a recipe, which would be fine for the two of us. I used one whole, but smallish, clove of garlic, and only added a small amount of water as I wanted it somewhat thick. I drizzled it with agrumato, and sprinkled Aleppo pepper on top.

A nice accompaniment to the zucchini fritters, and just the right balance of flavors.

Home Cooking Dish of the Month (August 2015) Voting!

Sandwich Sister is indeed currently "in charge" of DOTM, but as I mentioned above, she did have connectivity issues this month. I coordinated the DOTM from the beginning (originally with the support of Dave MP), and continued for a couple years, so I try to answer questions and keep it in the original spirit, but I'm not always around. When my schedule became tighter, Sandwich Sister generously volunteered to take over.

And I certainly don't mean to criticize anyone's suggestion. Especially if you are new to the DOTM, it's hard to glean the concept. I just wanted to bring up the discussion, and to find out whether there had been any refinement previously discussed to the nomination of corn dishes. Fresh Corn Salads sounds fine for a DOTM: an ingredient is named, and a method of prep is implied. Litmus test: any nomination that includes the word "dishes" is usually too broad, as it includes any type of dish made with the ingredient!

Home Cooking Dish of the Month (August 2015) Voting!

I know Sandwich Sister had connectivity issues this month, so that may well be why questions didn't get answered. I try to answer questions when raised (if I know the answer!), but I haven't been on the thread much lately due to time constraints and travel.

Jul 27, 2015
L.Nightshade in Home Cooking

Home Cooking Dish of the Month (August 2015) Voting!

Sandwich Sister has diligently explained in the intros that a dish is "defined as an ingredient and a method of preparation." I think a lot of people must not read the text, and then people are attracted to an ingredient, without grasping the intent of the DOTM.
And, as I've said before, some of the ingredients mentioned would make great threads, they're just not dishes.

Jul 27, 2015
L.Nightshade in Home Cooking

Home Cooking Dish of the Month (August 2015) Voting!

I was too busy to fully follow the entire discussion, and I haven't been able to follow the DOTM threads a lot lately, or I probably would have brought it up. I didn't even recall seeing that you brought up the question around dips. I don't know what has been discussed on the threads recently. I agree, it's not fair to discredit one dish now, during the voting phase, and that's not what I'm suggesting. I'm just hoping we can get back to the original intent, which is not a thread about every possible thing you can do with corn, or chocolate, or whatever. Especially when people just post "my favorite thing to do is...." or "I've been doing it this way for years." I think it's more interesting, and more challenging, when people try to learn a new dish and actually cook it during the month.

Jul 27, 2015
L.Nightshade in Home Cooking

Home Cooking Dish of the Month (August 2015) Voting!

Back to the original intent of DOTM, just naming an ingredient doesn't mean it's a dish. It would be a perfectly fine thread, "what to do with fresh corn," and I'm sure there would be a lot of interest, but that doesn't make it a dish.

Home Cooking Dish of the Month (August 2015) Voting!

Just for clarification, did I miss a discussion on technique for fresh corn dishes? Is it any kind of corn dish? Main, side, soup, bread, salad, pudding, salsa, etc. etc? Pretty wide for a "dish" if so.

Jul 27, 2015
L.Nightshade in Home Cooking

Home Cooking Dish of the Month (August 2015) Nominations!

pistachio peas - voting is already underway in another thread. Link is in the last post on this thread, and right here:
http://chowhound.chow.com/topics/1020269

Jul 27, 2015
L.Nightshade in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition!

I think it would be most beneficial to people visiting the areas if you post in the appropriate regional boards. You can always link to cookbook threads where you're reporting on a book-related restaurants.

September 2012 COTM My Calabria: Vegetables, The Calabrian Pantry, Desserts

GELATO DI RICOTTA STREGATA (Ricotta Ice Cream with Strega), page 345.

At the risk of sounding like a texting teen… OMG! This is the easiest and most delicious ice cream ever!

I used the rich, creamy ricotta we found recently, it was whirled in the FP with sugar, Strega, vanilla, and lemon zest. Then cream is added and it’s whirled again. The mix goes into the ice cream machine. That’s it!

This is a rich, delicious ice cream. The flavor of the ricotta really comes through; it’s almost cheesecake-y. There is an option of adding candied orange peel, but my market said that’s a seasonal item. They think it’s only for fruitcakes! That would be a nice addition, but it was lovely just as is. I used just a dash more of the Strega than called for; I plan to try it with different liqueurs in the future.

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition!

I've found that Goodwill consistently under-rates the condition of their books. Everything I've ever purchased from them has been in excellent condition, even when it says "good" or "very good."

August 2015 COTM - Nomination Thread

Uh oh. You may have swung me over to A Gracious Plenty with that, with my current status as a Sean Brock devotee.
In fact, maybe a cooking from Heritage thread would go well with AGP as a COTM.

Home Cooking Dish of the Month (August 2015) Nominations!

There are other kinds of terrines; they're not all in gelatin. But, having said that (as vegetables floating in gelatin don't appeal to me either), I'd like to share a dish my friend, the Queen of Terrines, made for my wedding last year. This was a cauliflower and parmesan terrine, made with cream and gelatin. Out of this world!

My Chowhound Wedding

TorontoJo, LulusMom, pistachio peas...
I just came here to find a photo, and saw your messages. Sorry I missed them earlier, and thank you all for your kind words!

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 9-13

Thank you Gio. Your dish sounds great! I really liked the addition of the dried barberries, and I bet cranberries and raisins would be even better. I think I would have preferred lime to lemon also. I might agree with you about the tahini.
In fact, I have a question about tahini. Lately I have been buying the stuff in a can that is commonly found here in supermarkets. I'm finding it to be quite, hmm, not quite grainy, but perhaps chalky? I think that is the right description. This is the only brand I've found around here. I don't remember that characteristic previously. Do others find tahini chalky, or do you think it's the brand I'm using?

Jul 22, 2015
L.Nightshade in Home Cooking

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 9-13

PEPPER FISH, pages 300-301.

This is described as a Lebanese party dish using a whole fish, but the option of using fillets is well-outlined.

While the fish sits around with salt, black pepper, and Aleppo pepper, the stuffing is made. Onion, green bell pepper, chile pepper, and finely crushed walnuts are sautéed in olive oil. Parsley and cilantro are stirred in when the mixture comes off the heat.

If using a whole fish, it would be stuffed, but I used the option of fillets (true cod), and layered them as written, with the stuffing in between. The fish bakes in the oven, ours was perfect at 17 minutes.

While the fish bakes, a sauce of tahini, lemon juice, and water is whirred until “white and tight,” which mine never became. (I’m pretty much ready to trash all of the whirring mechanisms in my kitchen, none of them do their job properly.) But it was decently thick and tasty.

I will say that we felt this dish was prettier before saucing (first photo), so if you’re going for presentation, it might be nice to sauce each individual serving, or at least sauce at table. Once the sauce goes on, the dish is garnished with more parsley, cilantro, chopped walnuts, and lemon wedges. Pomegranate arils are also called for, I once again used barberries softened in pomegranate molasses.

While we liked this well enough, it won’t go on the do-again list. Mr. NS couldn’t quite wrap his head around the fish/walnut combination. The more he ate of it though, the more he liked it. It just didn’t totally wow us.

ETA It's also a very colorful dish, when not muddied out on Chowhound photos.

Jul 22, 2015
L.Nightshade in Home Cooking

Home Cooking Dish of the Month (August 2015) Nominations!

I love this idea, and I think it gets back to what DOTM is about, trying new and different dishes and techniques. It's got a broad ingredient (vegetables) that can be flexed for whatever is in season where you live, and an (implied) technique, and it's not something most of us do regularly. I'm all for pushing the envelope, that's why I'm here: to learn and to experience new things.
VEGETABLE TERRINES!

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 1-4

OK Mediumgoof, these are the amounts in the recipe:

1 Tbsp olive oil
1 cup cored pulp or 1 cup chopped summer squash
1 1/2 Tbsp tahini
1 small clove garlic crushed with 1/2 tsp salt
1 tsp fresh lemon juice
2/3 cup low-fat yogurt drained to = 1/3 cup
salt, pepper, and cumin to taste

I think the procedure is well-covered in the above posts, but let me know if you need any clarification.

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

I'm getting that too now, and the thread was there earlier, with some nominations.

ETA - I know Sandwich Sister posted that she needed to change the deadline date, perhaps they're just editing the post and it will be up again soon?

Jul 21, 2015
L.Nightshade in Home Cooking

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 1-4

As I recall there is quite a bit more squash than yogurt (I don't have the book at the moment). I think it starts with about a cup of squash to 1/3 or 1/4 cup yogurt. I can look it up later if you're not in a rush.

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition!

Ooh, thanks for that Gio! I didn't know about that vintage cooking-from thread!

Jul 20, 2015
L.Nightshade in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition!

That's not so very expensive if it's good quality. Some are too salty and too fishy, if not cured correctly. Mine is more expensive, and I'm going on recommendation and a seller I know. I'll let you all know how it is.
http://www.gourmet-delights.com/store...

Jul 20, 2015
L.Nightshade in Home Cooking