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August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

Sorry to hear that the tortilla did not work out for you. This recipe was difficult for me to get the potatoes cooked through with the potato to oil ratio. I had to do a lot of flipping of the potatoes at a temperature that was hot enough to cook the potatoes, but not too hot that they'd brown. That being said, I do prefer cooking the potatoes for my tortillas in larger amounts of oil and using waxy potatoes.

Aug 20, 2015
BigSal in Home Cooking
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JAPANESE MONTH: A SIMPLE ART: One Pot Dishes, Noodles

CHILLED FINE NOODLES WITH SHRIMP AND MUSHROOMS (HIYASHI SOMEN), p. 457

Just getting caught up on some dishes I haven’t gotten around to sharing…Summertime in Japan is very hot and chilled noodles are a great way to beat the heat.

Cold somen noodles cooked, chilled shrimp, seasoned shiitake and mitsuba are served with a chilled dipping sauce out of dried shrimp, soy sauce, dashi and mirin. Green onions and wasabi are added to the sauce to taste.

We prefer this dipping sauce to Andoh’s. I think the addition of dried shrimp in the sauce makes the difference.

Aug 18, 2015
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August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

POTATO TORTILLA (TORTILLA DE PATATAS), p. 139, The New Spanish Kitchen

This version is slightly different from Mendel's. This recipe has a lower potato to egg ratio (only uses 12 oz for 3 eggs compared to 16 oz in MKIS), it also includes more onion, waxy potatoes instead of baking, and uses more oil to cook the potatoes. This recipe also includes chicken broth which I chose to omit.

I preferred this recipe to the one in MKIS. The waxy potatoes cooked in larger amounts of oil add a silkier texture. The onions add nice sweetness and the potato to egg ratio was just right for me.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

SPANISH POTATO OMELET (TORTILLA ESPAÑOLA), P. 23, My Kitchen in Spain

This version (we made half a recipe) includes 3 eggs, 16 oz potatoes (baking potatoes per Ms. Mendel- she was kind enough to respond to a question on her blog) and 1 T chopped onion. This version also uses less oil to cook the potatoes. I was concerned that the potatoes would not cook through evenly. I persevered and it worked out just fine. Once cooked I let the potatoes rest in the beaten eggs for 15 minutes (per Casas).

The tortilla was good, although not my favorite version. I also made the tortilla from The New Spanish Table just to compare the two.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

Like ncw, I am a fanatic for clams and pasta...and just clams for that matter. I made a few adjustments because I used thin fideos that cook quickly and manila clams instead of little necks.
This wasn't bad as a quick fideuà - a little alioli would have been a welcome addition.

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

Absolutely, it is very helpful to have pictures and a point of reference when discovering a new cuisine. I hope you'll share your experiences with Everyday Harumi in the companion thread for Japanese month. Gambatte kudasai!

What cookbooks have you bought lately, or are you lusting after? August 2015 [OLD]

I also found the voice in Japanese Farm Food off putting, but I have finally gotten over it and have tried a number of recipes. Some have been so-so, but others have been very good. What I appreciate most about the book is that it includes recipes that are not commonly found in most Japanese cookbooks.

Harumi's cookbooks offer a more contemporary take on Japanese cooking. Good results and very approachable.

Tsuji has two books and both are very good. A Simple Art was my first and is still most cherished Japanese cookbook (and I have a very large collection). It really teaches you the essentials of Japanese cooking. I wasn't interested in cooking until I moved away for college (quite a while ago) and found this book helpful in recreating dishes my mom (Japanese) would make. Andoh is also very good.

I'm not sure what type of Japanese food you are interested in exploring, but Cooking with Dog (YouTube) is a great way to introduce yourself to Japanese cooking (both washoku and yoshoku). Everything I've tried thus far has been very good. Additionally, Just One Cookbook is newer blog with Japanese recipes that are also quite good.

September 2015 COTM - Nomination Thread

CHEF INTERRUPTED (interesting recipes and most seem work week friendly)
SWEET MYRTLE AND BITTER HONEY (very interested in learning more about Sardinian cooking and finding new ways to use bottarga)

Aug 11, 2015
BigSal in Home Cooking

September 2015 COTM - Nomination Thread

Yes, thanks herby for taking over as coordinator and thanks to MeIMM for the last 6 months- well done!

September will mark the 9th year of COTM. Glad to see it is still going strong.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

GREEN BEANS WITH GARLIC SAUCE (JUDíAS VERDES EN SALSA), p. 145, My Kitchen in Spain

Like nikkihwood, we found this to be easy and tasty. We made these with romano beans (good to know this works with green beans, as well).

I used a mortar and pestle to make the sauce that cloaks the beans. This is a comforting, homey treatment for the green beans.

Aug 05, 2015
BigSal in Home Cooking
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August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

CLAMS, FISHERMEN'S STYLE, ALMEJAS A LA MARINERA, p. 41, My Kitchen in Spain

This is a recipe for a bowlful of garlicky, clammy goodness. Although this tapa is meant to be shared, half a recipe made me a very happy diner.

The recipe will be very familiar to most...chopped onion and garlic are softened in olive oil. Stir in flour, clams (manila), add wine, water, dried chile (a pinch of red pepper flakes), bay leaf and cover until the clams open. Finish with parsley.

The flour adds some body to the garlic sauce which I greedily mopped up with crusty bread.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

ANDALUSIAN POTATO SALAD (PAPAS ALIÑAS) – p. 115 – THE NEW SPANISH TABLE

This dish had the potential to be a refreshing summer potato salad, but the vinegar to oil ratio was off making it too acidic. I wish I had read Breacrumbs's review earlier. I will try this again with less vinegar.

Aug 02, 2015
BigSal in Home Cooking
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August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

ZUCCHINI, BELL PEPPER, AND ONION JAM (PISTO) - p. 29, THE NEW SPANISH TABLE

We made this today with the bounty from the farmer's market. We ate this with crusty, grilled bread. Although I enjoyed this dish, I prefer the samfaina from the Mediterranean Harvest even though it is more labor intensive.

Aug 02, 2015
BigSal in Home Cooking

August 2015 COTM - Nomination Thread

I believe you are correct about Morito. I purchased my copy from the UK, but it looks like it won't be available until September in the US.

Jul 13, 2015
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August 2015 COTM - Nomination Thread

A Spanish cookbook sounds perfect for August. THE NEW SPANISH TABLE or MY KITCHEN IN SPAIN or MORO MONTH

Seven Fires or Mozza would be fun too. @L.Nightshade have you tried anything from Seven Fires yet? The charred calamari salad sounds like a must try.

Jul 12, 2015
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May 2014 COTM - My Bombay Kitchen: Fish and Seafood/Meat and Poultry

Parsiburgers, p. 118

I had overlooked the reviews on this recipe, but fortunately caught wind of these in the "what cookbooks have you bought lately" thread. This turned out to be dinner for one made with a defrosted chicken thigh. I enjoyed the burger with raita and roasted cauliflower. A quick and tasty meal with minimal effort.

I agree with Lulusmom that these will soon be added to TDQ's "COTM easy and delicious week night dinner worthy recipes" list.

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Jul 09, 2015
BigSal in Home Cooking
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October 2012 COTM: 660 Curries -- Spice Blends & Pastes; Appetizer Curries; Poultry, Game, and Egg Curries

Just reporting back that the boil, drain, steam method worked perfectly. Yeah!!! Thanks to both of you for the assistance. Very happy with this new discovery of method and rice.

Jul 01, 2015
BigSal in Home Cooking

May 2011 COTM, PLENTY: Pulses, Cereals, Pasta, Polenta, Couscous

This looks absolutely delicious! I shouldn't have looked at this before dinner. The picture has amplified my hunger pangs!

Jul 01, 2015
BigSal in Home Cooking

October 2012 COTM: 660 Curries -- Spice Blends & Pastes; Appetizer Curries; Poultry, Game, and Egg Curries

Thanks to both of you. just got home from work, I will give it a go. Can't wait to try it.

Jul 01, 2015
BigSal in Home Cooking

October 2012 COTM: 660 Curries -- Spice Blends & Pastes; Appetizer Curries; Poultry, Game, and Egg Curries

The kalijeera rice sounded like something I had to try. Allegra_K or qianning, What ratios do you use to cook the rice? Does 1.5 c water to 1 c rice sound correct? I plan on making this tonight with Bademiya's Justly Famous Bombay Chile-and-Cilantro Chicken.

Jul 01, 2015
BigSal in Home Cooking

July 2015 COTM Announcement: The Cooking of the Eastern Mediterranean

Will be thinking of you and sending positive thoughts your way!!

Jun 30, 2015
BigSal in Home Cooking
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Summer evening tapas menu--crazy easy and/or make ahead

Surdyk's should have most of the store bought items, but The France 44 Cheese Shop has canned Spanish seafood and the Cheese shop has the José Andrés brand of canned seafood. I've seen the tortas at Coastal Seafood and Kowalski's too. Almonds/walnuts at Byerly's, Kowalski's and/or Whole Foods too.

Jun 19, 2015
BigSal in Home Cooking
1

Summer evening tapas menu--crazy easy and/or make ahead

Echoing the tortilla de palatas and queso y membrillo.

Here are some other ideas:

Banderilla gilda - guindilla pepper, anchovy and manzanilla olive on a toothpick

Ensaladilla Rusa - Spanish style potato salad. My Spanish friend's mom would add langostinos to her version (in addition to the traditional tuna), so I add shrimp to mine sometimes.

Pulpo a la Gallega - tender pieces of octopus (and potatoes) dressed with olive oil and pimentón dulce or picante (or both) This can be served at room temperature.

salpicón de marisco - seafood salad/vinaigrette with your choice of cooked seafood (shrimp, squid, scallops, mussels, octopus, etc) with your choice of vegetables ( onion, bell peppers, tomatoes, cucumbers) dressed in olive oil and vinegar. Gherkins and capers could be added too. This can be made in advance

Store bought:
Tortas de aceite
Anchovy stuffed olives
Cans of Spanish seafood
Jamón Serrano (jamón de Jabugo is available in MN if you were looking for a special treat just for your family)
Variety of Spanish cheeses
Marcona almonds and/ or caramelized Spanish walnuts
Bread

June 2015 COTM: VERDURA - storecupboard recipes, antipasti, salads - pp 27-106

SALAD OF GIANT WHITE BEANS, p. 125

Beanfest continues while my husband is away this week. I also made this with gigantes. This was my dinner tonight and it really hit the spot. I can definitely see myself making this again.

Jun 17, 2015
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June 2015 COTM: VERDURA - storecupboard recipes, antipasti, salads - pp 27-106

COUNTRY SALAD, p. 123

This is a hearty salad made of boiled potatoes, blanched green beans, finely chopped onion, borlotti beans, garbanzos, tomatoes (cherry tomatoes for me), Italian parsley and basil. This is dressed with olive oil, red wine vinegar and salt and pepper. Simple and satisfying.

Jun 16, 2015
BigSal in Home Cooking
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June 2015 COTM: VERDURA - storecupboard recipes, antipasti, salads - pp 27-106

WARM CANNELLINI BEAN AND HERB SALAD, p. 121

Finely chopped garlic and herbs (Italian parsley, basil, rosemary, and sage) are warmed in olive oil until fragrant. Beans are added and cooked until warmed through. Finish with lemon juice. Serve with oil-cured black olives.

This is another quick and flavorful way to serve cannellini. The garlic and herb infused oil adds another dimension to the beans and the lemon brightens the whole dish up. I neglected to pit the olives, so I ended up eating an olive and followed it up with a bite of the bean salad, but enjoyed the addition of the smoky olives.

Based on the recipes I've made, I may have to rename the book Fagioli.

Jun 16, 2015
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June 2015 COTM: VERDURA - grilled bread and sandwiches, soups, pasta - pp 107-185

GRILLED BREAD WITH ROSEMARY-SCENTED WHITE BEAN PUREE, p. 137

I'm here to echo Breadcrumbs's enthusiasm for this dish. My beans were cooked in advance, so this made a quick weeknight meal. The beans are so comforting and satisfying, but also full of flavor from simply olive oil, garlic and rosemary.

A mother lode of chaterelles! What would you do?

Champiñones al ajillo. Sauté the mushrooms in olive oil and garlic and a touch of dried red pepper (some add white wine or lemon). Finish with parsley.

Jun 13, 2015
BigSal in Home Cooking

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

We also enjoyed this without raita.

Jun 06, 2015
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December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Sounds like a great meal! And a good reminder to make that chicken again.

Jun 04, 2015
BigSal in Home Cooking
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