L.Nightshade's Profile

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May 2012 COTM: Food of Spain and Moro The Soups, Vegetables, Starches, and Legumes Thread

Sounds wonderful! Putting this on my to-do list,

Jan 25, 2015
L.Nightshade in Home Cooking

Late Report on PDX Trip over New Year's Eve Week

Nice report, thanks!
We should meet up in Portland sometime and go to Pok Pok. Then we can eat all the stinky fermented and fishy dishes.

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

Whoever is putting in the time and energy to coordinate DOTM every month, and taking the consequent flak, is in charge of making decisions.
And brava to her for doing it!

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

Whoa. Lighten up. I don't see anything about a "rule" or "CH policy." We've only done about 30 dishes in the DOTM. I don't think we've run out of possible dishes yet. Let's just try something new.

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

Just an FYI: We did gratins some time ago, and you're welcome to add to these prior threads at any time.
http://chowhound.chow.com/topics/880021

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Thank you all! This dish was really quite easy for a great outcome. I'm keeping it in my do-again list.

Jan 21, 2015
L.Nightshade in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Sautéed Cod with Potatoes in Chorizo-Mussel Broth, page 428.

I made this a little while ago, didn't have the book nearby, and now I'm writing it up without the book nearby. But Gio has kindly informed me that it's on page 428, and that it's an Eric Ripert recipe.

The recipe is very straightforward. Shallots and garlic are sautéed, wine is added, then mussels. Mussels are set aside once opened. More shallots and garlic are sautéed, and sliced Spanish chorizo is added. The mussels are returned to the pan with their juices, some clam juice, thyme, and rosemary. Lemon juice is added before serving.

Cooked potatoes are mashed with roasted garlic, butter, and olive oil. They are reheated with parsley and lemon juice.

The cod is seared over high heat, while the mussels are reheated, then everything goes on the plate.

This was just delicious. Cod is not my favorite fish, as a rule, but I loved it prepared in this fashion. The sauce is infused with all the chorizo-y goodness, and the mild fish and lemony potatoes offer the perfect canvas.

The complete recipe (with instructions in the proper order, unlike my report) is online here:
http://www.nytimes.com/2002/11/06/din...

Announcement Thread: January 2015 COTM "THE HAKKA COOKBOOK"

I have a bottle of Shan Niang (admittedly purchased largely because of the ceramic jug in which it came), and it seems rather sweet. If you use hard spirits do you add anything for a little sweetness?

Jan 13, 2015
L.Nightshade in Home Cooking

Kingfish Cafe closing

Just read that Kingfish is closing on January 25. Sad to hear.
http://thekingfishcafe.com/

Jan 13, 2015
L.Nightshade in Greater Seattle

My Chowhound Wedding

Thank you for your kind words, philherb! Sorry I missed your post earlier.

Jan 13, 2015
L.Nightshade in Home Cooking

Nominations Thread: Cookbook of the Month February 2015

Ooh, forgot about that, I've got it too! This is sounding good.

Nominations Thread: Cookbook of the Month February 2015

I'd love an adjunct thread. My libraries don't have the New England book, and it doesn't compel me enough to buy it untried. I'd enjoy cooking from James Peterson's Splendid Soups, and a few other soup books that I already have.

Jan 11, 2015
L.Nightshade in Home Cooking

January 2015 Cookbook of the Month: "THE HAKKA COOKBOOK: CHINESE SOUL FOOD FROM AROUND THE WORLD" by Linda Lau Anusasananan

Agree on this, and (only relevant to us COTMers) especially hard to figure out where your post should go if you are working from an online recipe!

Jan 06, 2015
L.Nightshade in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Garlic Noodles and Shrimp, page 193.

Mr. Nightshade cooked from the COTM! And actually followed the recipe!

The instructions are easy and straightforward: Noodles are boiled (dried soba noodles were the only variety available here in Podunkville), broccoli flowers are added, both are drained. Shrimp are mixed with wine, salt, and pepper. Oil goes into the heated wok, then garlic, chiles (a combination of jalapeno and serrano for us), red bell pepper, onion, and carrots are tossed into the wok and stir-fried until the onions begin to brown. Then the shrimp mixture is added and stir-fried until pink. Noodles, broccoli, and soy sauce go into the wok with the vegetables, and everything is tossed until all ingredients are hot.

Well, it was colorful. Mr. NS (who has a long history of cooking Chinese food, and an extensive collection of Chinese cookbooks) thinks one big problem was that by the time the shrimp go in with the liquid, they are just getting steamed, and would have a much improved texture if they were stir fried dry, removed, and added later. We both felt the dish had a lack of complex flavor. Thank goodness for the heat of the added serrano. We came to the conclusion that if this was fast-food Chinese takeout, we'd think, hmm, not bad. But for a home-cooked dish, it left a lot to be desired.

We are leaving Podunkville tomorrow. Hakka is getting dropped at the local library on our way home.

The view from the kitchen window

So lush! Just gorgeous!

Disposal of "off" or rancid oil

I'm so happy this old thread popped back up! I've got a big bottle of extra virgin olive oil, that smells a bit off, and have been wondering how to dispose of it. I like the pouring on the trash idea, and will modify that to pouring it over the bag of cat litter on its way to the trash. Thanks everyone!

The view from the kitchen window

Oh, this is perfect!

Jan 05, 2015
L.Nightshade in Not About Food

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

I try (certainly not always successfully) to pretty much follow the recipe for COTM, for the opportunity to try something new. I almost always add garlic and a splash of wine when making bivalves, so this was a chance to take a different direction. I admit, I had to restrain my hand from grabbing some garlic, and it probably would have helped the final product.

Jan 05, 2015
L.Nightshade in Home Cooking
1

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

It certainly couldn't hurt to leave the water out! It seems like such a small amount, but it was definitely too watery.

Jan 05, 2015
L.Nightshade in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Thanks pistachio peas. It certainly wasn't horrible, but nothing great either.

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 1 & 2

Garlic-Chile Eggplant Sticks, page 56.

Sorry to report this is number two of my meh dishes from this book. Probably even more meh than my first dish of clams. It is also number two of my brown things with green accents dishes, which is no fault of the recipe, just my unfortunate pairing.

Wedges of eggplant are added to a hot wok with oil, garlic, ginger, and chile flakes. They are stir fried until lightly browned, then splashed with a mixture of water, soy sauce, rice vinegar, sugar, and salt, and cooked until tender. They are then served with a sprinkle of chopped cilantro.

I used the ingredients and proportions as written, except that I might have been slightly generous with the chile flakes. The dish just didn't have any punch, any complexity. It just made me hunger for some of the great Chinese eggplant dishes I've had in the past.

Jan 04, 2015
L.Nightshade in Home Cooking
1

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Chile-spiced Clams with Basil and Cilantro, page 231.

Well, here we are on the island house, and what do you know, the little library here had the Hakka book. So I've got it for a few days.

Nothing much to this, which I am beginning to view as the them to this book. Oil, ginger, jalapeño chile, and green onion are stir fried in a hot wok, clams are stirred in, the wok is covered until the clams open. 1/4 cup water, some lime juice, fish sauce, sesame oil, cornstarch, and sugar are mixed together in a bowl and added to the clams, and stirred until the sauce boils. The clams are removed, chile sauce is stirred in, along with some basil and cilantro. Clams are served with the sauce poured over and garnished with additional cilantro and basil.

Mm, okay. The addition of water was unnecessary, as the clams produce juices, so even with the cornstarch, the sauce was thin and watery. I actually added some serrano chile along with the jalapeño, so at least it had a little more heat and dimension, but even so, serviceable, but nothing to write home about.

I'm having a hard time choosing another recipe for the short time I have the book, as the recipes seem a little shy on flavor complexity.

Jan 04, 2015
L.Nightshade in Home Cooking
1

Are food allergies really hereditary, or is my SIL overly cautious?

Good grief. She asked whether it was reasonable or not. She did not instruct us to tell her the SIL was an idiot. And pump and dump? I've know hundreds (yes, literally hundreds) of women who pump and dump for a specific occasion about which they may have doubts. It doesn't make them evil baby-haters. There are simply questions being asked here, I don't get the overt hostility.

Are food allergies really hereditary, or is my SIL overly cautious?

I do not understand why people in this thread are being so nasty to the OP. A "judgmental SIL"? babette feasts has quite reasonably asked a legitimate question. And is politely responding to some pretty judgmental answers. Yes having a baby is stressful. But it's normal quotidian stress, and the baby is now one year old. Having a dying father or dying husband is overwhelming, tragic stress.

As is obvious by the responses, this is not a cut and dry issue. I admire the openness and grace with which babette feasts has responded in this thread.

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

Well it looks and sounds just wonderful!

Jan 01, 2015
L.Nightshade in Home Cooking

December 2014 Cookbook of the Month: "The Essential New York Times Cookbook", by Amanda Hesser

I have greatly enjoy cooking from this book. (Sadly, I've been terribly remiss about actually posting what I've cooked!) I do use these big compendium books a bit differently than the way I use specialized books. With a specialized or themed COTM, I will browse through the book and tag recipes that look interesting. With a book like ENYT, or the Gourmet books, I'll use EYB. If I'm in the mood for mussels, I'll search for recipes using mussels. If Mr. NS brings home a chicken, I'll search for chicken recipes. I think I've reported on only about 15 recipes from ENYT, but I've cooked a great many more, and had much success.

I completely understand, however, the need to be seduced. My heart will always be with books that have beautiful color photos accompanying the recipes. I can browse those books endlessly. I'll probably never browse ENYT, but I love having it as a searchable resource.

Anything new in Bellingham these days ?

I actually do have my threads collapsed, I was just responding to laurachow's post that the thread was unwieldy. And I'm guessing that unwieldy doesn't only refer to the length of the thread, but also to outdated information. I wondered if new threads for new finds might encourage a little more Bellingham action on the board. But I'm just fine to continue here!

Anything new in Bellingham these days ?

It would be easy to retire this thread just by making a new thread. Do you think we should have a new general thread about Bellingham? Or a thread for each new place we want to discuss?

Chicken Ballotine - roasting recommendations

I don't see any reason why that wouldn't be just fine. Sounds like a good idea.

Dec 23, 2014
L.Nightshade in Home Cooking

April 2012 COTM: Melissa Clark Month, Cook This Now: Winter

I don't think it could sit very long without turning somewhat solid, unless you had a very warm spot for it. I'd probably go ahead and make it and put it in the microwave very briefly at the last minute, just to make certain it's all melty again. I'm certain, however, that's pretty unorthodox.

Dec 22, 2014
L.Nightshade in Home Cooking