BigSal's Profile

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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.

about 3 hours ago
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!

about 5 hours ago
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.

about 5 hours ago
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.

about 19 hours ago
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!!

1 day ago
BigSal in Home Cooking

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
BigSal in Home Cooking
1

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
1

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
BigSal in Home Cooking
1

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
BigSal in Home Cooking
1

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
1

What cookbooks have you bought lately, or are you lusting after? Happy Spring has finally sprung, May 2015 edition! [OLD]

Not sure if this is helping or hindering, but I discovered how to order back issues of JO's magazine. https://www.jamiemagazine.co.uk/Shop/...

May 25, 2015
BigSal in Home Cooking
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June 2015 COTM: Nomination Thread

pp, what was the final verdict on the bean salad?

May 21, 2015
BigSal in Home Cooking

Cooking from Yotam Ottolenghi's PLENTY MORE

SPRING SALAD http://www.ottolenghi.co.uk/spring-sa...

This salad comes together quickly and is a lovely celebration of spring. Blanched asparagus, favas, green beans are mixed with fresh spinach leaves and dressed in olive oil, sesame seed oil, lemon juice, shallots, sesame seeds, nigella seeds and fresh red chile pepper. I could see this working with a variety of different vegetables.

I found this salad quite addicting. Each time I'd walk by the bowl, I'd grab a piece of spinach, etc and then want to sneak another bite.

May 19, 2015
BigSal in Home Cooking
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May 2012 COTM Spanish Month Companion Thread

I have also used pimentón dulce de la Vera, although I also have the unsmoked pimentón from Murcia for some of my Spanish recipes that specify unsmoked pimentón. I found a couple references where José Andres specifies the smoked kind, although I think either option would still taste good.
http://www.josemadeinspain.com/recipe... and "Chef José Andrés says that comparing pimentón, a Spanish smoked paprika, to the supermarket variety is like "comparing it to red powder." Pimentón is the sweetly smoky flavor in everything from chorizo sausage to paella. Look for dulce (sweet) and de la Vera on the label. Peppers from the La Vera region are always smoke-dried; in other regions they are sun-dried." http://www.epicurious.com/recipes/foo...

Looking forward to seeing what else you make from his books.

May 18, 2015
BigSal in Home Cooking
1

June 2015 COTM: Nomination Thread

VERDURA sounds great.

May 17, 2015
BigSal in Home Cooking
1

June 2015 COTM: Nomination Thread

Excited to see APRIL BLOOMFIELD MONTH. Count me in! We just made her Asparagus with Parmesan Pudding and Prosciutto and the Tagliatelle with Asparagus and Parmesan Fonduta.

May 12, 2015
BigSal in Home Cooking

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2

Pan-Roasted Asparagus with Fried Eggs and Anchovy Breadcrumbs p. 46

Fresh asparagus has arrived in MN and we've definitely been eating our share recently. This recipe made for a quick and satisfying dinner. The roasting technique worked well. April Bloomfield has a similar technique in A Girl and Her Pig (Asparagus with Parmesan Pudding and Prosciutto- another delicious way to eat asparagus), but Bloomfield does not use a lid. The breadcrumbs, as others have indicated, really add a lot to the dish. The silky egg yolk certainly doesn't hurt either. We ate this with a thick slice of grilled bread.

March 2011 Cookbook of the Month COTM Adjunct thread: ALL OTHER JAMIE OLIVER RECIPES

COOK WITH JAMIE: CHARGRILLED TUNA WITH OREGANO OIL AND BEAUTIFULLY DRESSED PEAS AND BROAD BEANS

http://www.jamieoliver.com/recipes/fi...

It's not quite summer yet, although it sure felt like it this weekend. We made this dish to celebrate the warmer weather and it really delivered. The title really says it all. Fresh peas and favas are dressed in olive oil, lemon juice, mint and s & p. We served this at room temperature and would be happy to eat this even without the tuna.

Quickly sear a thin slice (1 cm) of seasoned tuna topped with oregano oil (oregano, salt, lemon juice and olive oil). Once cooked, add more oregano oil to the tuna (I did not tear mine into pieces).

Light and fresh tasting. We enjoyed this quite a bit.

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

I also pre-ordered Donabe, but had not heard of Nikkei Cuisine nor Nanban. Thanks for bringing them to my attention. One-click shopping is dangerous.

Apr 30, 2015
BigSal in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

As MelMM indicated octopus keeps pretty well and think you'll be fine keeping it to serve on Tuesday. Can't wait to see your results! Hope you like the salad as much as we did.

Apr 26, 2015
BigSal in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

I love Jaleo too.

The Squid with Caramelized Onions (Calamares Encebollados) is also very good too. In fact, I should make it again soon.

I haven't cooked enough from the book to endorse it as a "need to have it book," but the recipes I have tried have been very good.

Apr 24, 2015
BigSal in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy hurry up and be Spring already, April 2015 edition! [OLD]

What a haul!

I'm fan of José Andrés's book and haven't cooked as much from it as I've liked, but we are wild about his Chicken and mushroom paella (Paella de pollo y setas). We make our paella outdoors and look forward to his paella every summer. We make it with chanterelles. It is good with other mushrooms, but the chanterelles really put it over the top for us.

I am also a fan of Harumi Kurihara. Her recipes are approachable and provide a current take on Japanese food (as opposed to only the classics).

Apr 22, 2015
BigSal in Home Cooking

April 2015 COTM: POLPO, chapters 3 & 4, Fish & Meat

Warm Octopus Salad, p. 120

We also enjoyed this salad. The previously frozen octopus was perfectly tender without any special tricks (dunking in boiling water three times to scare it, cook with a cork, rub with Daikin, etc.). Wish I had made more.

Apr 20, 2015
BigSal in Home Cooking

April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

Cotto and Fontina Panino, p. 93

We tried all three panini this week for quick weeknight meals. Thinly sliced prosciutto cotto piled high with fontina and butter lettuce satisfied both of us and was my husband's favorite panino of the three. The Prosciutto, Mozzarella and Rocket was a close second.

RN's tip about cutting the dome off of the ciabatta resulted in better browning than my previous efforts.

Apr 18, 2015
BigSal in Home Cooking
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April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

So far for pizzas. I bake bread on occasion too, but haven't tried it with the steel yet.

I guess my concern was that it would impact the oven temperature, but it would be a whole lot easier ton keep it in there.

Apr 18, 2015
BigSal in Home Cooking

April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

Not really. Maybe I should keep it in the oven?

Apr 17, 2015
BigSal in Home Cooking