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

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

about 6 hours ago
BigSal in Home Cooking

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

The Baking Steel is a newer acquisition and we like it thus far. We have the 3/8" version. We do not keep it in the oven all the time, so it is a bit of a chore to lug it from the basement to the kitchen when we use it, as it is quite heavy. We've had success using Kenji's (Serious Eats) Neapolitan dough recipe. It's taken a couple tries with RN's pizzetta recipe, but I think we have it down to the way we like it now.

Although what emily ordered down below looks very tempting. I hope you (emily) report on how you like it.

about 21 hours ago
BigSal in Home Cooking

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

Prosciutto & Rocket Pizza, p. 79

Prosciutto and arugula are a winning combination in this pizzetta. A couple tablespoons of passata and mozzarella are placed on the dough. Once baked, the pizzetta is finished with slices of prosciutto and dressed arugula. The pizza was a little overcooked (no fault of the recipe- just experimenting with Baking Steel).

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

Stracchino, Potato, & Rosemary Pizzetta, p. 70

The hardest part about this pizzetta was procuring the stracchino. Stracchino was a new cheese to me and has a consistency reminiscient of The Laughing Cow cheese. A tablespoon of it is spread on the dough, then thinly sliced, blanched red potatoes are added, then one adds grated mozzarella and rosemary leaves.

We cooked this in the oven using Baking Steel that was pre-heated at 550F for 1 hour and then cooked the pizzetta using the broiler setting for 4 minutes. Next time, I'll try 5 minutes. The dough was cooked, but there could have been a little more charring. We really enjoyed this simple combination of flavors.

Because of my long work hours as of late, I made the pizzetta dough in advance and separated them into 12 portions, froze them and then defrosted them in the refrigerator the day before and let them out at room temperature 1 hour before I bake them.

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

Peperonata and Coppa Panino, page 90

This made for a simple dinner tonight. We could not find peperonata so we made this with roasted peppers instead. The sauté of onions, garlic, tomatoes, capers and olives really made the sandwich for me.

Apr 14, 2015
BigSal in Home Cooking

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

I made them with kokotxas that I had for some Spanish recipes. They are sometimes referred to as cod cheeks, although anatomically they are not cheeks, but the "double chin" of the fish. After making it with kokotxas, I don't think they were what RN had intended.

Apr 12, 2015
BigSal in Home Cooking
1

May 2015 COTM: Nomination Thread

CHEF INTERRUPTED

Apr 11, 2015
BigSal in Home Cooking

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

Bresaola, Rocket & Parmesan Wrap, p. 55

Simply delicious. The leftover dressed arugula made for a tasty chef's treat. The next time we make this, we'll have the bresaola sliced even thinner.

Apr 11, 2015
BigSal in Home Cooking

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

Cod Cheeks, Lentils & Salsa Verde, p. 110

We liked this dish too. I especially liked the punch of flavor the relish adds to the lentils.

Apr 11, 2015
BigSal in Home Cooking
1

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

Cotechino, Lentils, and Mostarda, page 158.

The lentils alone would have been very satisfying, if basic, meal, but the addition of the rich cotechino and spicy, sweet mostarda made this an even better dish. It made for a comforting meal on a rainy night.

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

Mussels & Clams with Garlic Breadcrumbs, p. 128

I also made a quarter recipe with both clams and mussels. Like many of RN's recipes, this one is a twist on the familiar and a delicious one at that.

I would have been happy eating this with all clams (which are my preference), but the combination was quite nice together. Some of the shells cooked longer than I would have liked, but that was no fault of the recipe. And even though there are breadcrumbs in the recipe, I still mopped up the juices with a piece of French bread.

Apr 11, 2015
BigSal in Home Cooking

Tried and True Recipes from David Thompson's "Thai Food" #2

Oooh, I just saw this. Must try.

Apr 02, 2015
BigSal in Home Cooking

February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Stuffed Buns;Rich Pastries

Impressive results on both your steamed and baked buns and stunning pictures as always. Love that you share that you found yourself "grinning with nerdiness." I can relate.

Mar 27, 2015
BigSal in Home Cooking
2

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

It should read meshi not mesh. Darn auto-correct.

Mar 25, 2015
BigSal in Home Cooking
1

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Fired beef (Pulgogi) p. 179

We made this as directed, but used ribeye meat intended for Sukiyaki. We made ssam by wrapping the meat, rice and the hot pepper sauce in lettuce. This would have even been better over the grill. My husband preferred the sweeter bulgogi to the fired pork, whereas I preferred the fired pork, but still enjoyed the bulgogi.

ETA- I think our favorite recipe so far comes from a Korean Mother's Cooking Notes.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Fired Pork (Toejigogi kui) p. 184

We also enjoyed this recipe quite a bit. We used Berkshire loin chops that we thinly sliced after a short spell in the freezer. Like delys77, we ate ours with rice wrapped in lettuce. The marinade makes for a delectable combination of spicy and sweet (we cut down on the amount of syrup). Also, to make it weeknight friendly, I put the pork in the marinade in the morning, so it was ready to cook when we returned from work.

ETA- Just musing that the marinade might be nice with chicken thighs too.

Mar 24, 2015
BigSal in Home Cooking
1

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Another photo that looks right out of a magazine. Your dumplings look great!

Mar 22, 2015
BigSal in Home Cooking
1

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

This one just made it to the list. Thanks for all of the tips. I will also double the amount of clams (I do that with my linguini and clams too).

I was wondering about Hepinstall's references to chive too. Sometimes she refers to them as Korean or Chinese chives, but in other recipes she refers to them as chives.

Mar 22, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Sorry to hear this one was a miss. It was on my list to try as I enjoy the Japanese version of oyster rice (kaki mesh), but it is typically made with dashi or liquid from the oysters.

Mar 22, 2015
BigSal in Home Cooking

April 2015 COTM: Nomination Thread

I agree that it looks interesting. I'd love to have company cooking from it. POLPO

Mar 16, 2015
BigSal in Home Cooking

April 2015 COTM: Nomination Thread

I succumbed to temptation and bought this book based on that thread too. CHEF, INTERRUPTED I'm also in the mood for Italian cookbook, but unsure of which to nominate.

Mar 15, 2015
BigSal in Home Cooking

April 2015 COTM: Nomination Thread

THE SOUTH AMERICAN TABLE

Mar 15, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Leaf Lettuce Salad (Sangch'u Kotjori) p. 116

I've also made this salad (with napa cabbage leaves) several times this month including the salted shrimp (now I have a use for the salted shrimp other than kimchi). Delicious with the Fired Pork.

Mar 15, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Section 3

Cucumber Salad (Oi Saengch'ae) p. 118

I've made this cucumber salad several times this month. I usually make it the day before I eat it to really let the flavors meld.

Mar 15, 2015
BigSal in Home Cooking

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Kimchi with Steamed Rice (Kimchibap) p. 46

Inspired by milgwimper12, I knew wanted to make this dish. I deviated from the cooking instructions because I cooked the rice in my Kamado-san. Simple, hearty and flavorful.

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Whole Cabbage Kimchi (T'ong Paech'u Kimchi) p. 97

I usually make leaf cabbage kimchi because I enjoy eating it fresh as well, but I thought I'd try the whole cabbage version this time (my go-to version comes from Aeri's kitchen). I omitted the walnuts and the optional live baby shrimp, watercress, mustard greens and green seaweed. I did include the oysters and added quite a bit more garlic.

Mar 15, 2015
BigSal in Home Cooking
1

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Rice with Vegetables and Meat (Pibimbap) p. 50

Bibimbap, especially dolsot bibimbap, is a favorite of mine. This version includes seasoned beef, shiitake, cucumbers, summer squash (I used yellow), bean sprouts, and spinach. This is not a weeknight meal (unless you have leftovers), since each ingredient is cooked separately. We served this with kochujang and sesame oil that we mixed together into a paste and then mixed it into the rice. We also added a fried egg. This is one of the few Korean dishes that my husband enjoys other than bulgogi, kalbi and kimbap.

Although this recipe is very nice, I prefer hannaone's version (http://chowhound.chow.com/topics/611934). I especially like the addition of potatoes, carrots, fernbracken, and bellflower for the texture. I also like his seasoned kochujang.

March 2015 COTM Adjunct Thread: Cooking from other Korean Books and Web sites

I'd love to see the recipe too!

Mar 07, 2015
BigSal in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Thanks. I think I will increase the amount of garlic if I make this version (sorry honey!).

Feb 28, 2015
BigSal in Home Cooking

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

I was thinking about trying the Whole Cabbage Kimchi recipe on page 97, but it only requires 2 cloves of garlic for 5 pounds of napa cabbage. The garlic to cabbage ratio seems off (I've made recipes from Maangchi, Aeri's kitchen and a few others). Curious to hear what more experienced kimchi makers have to say.

Feb 28, 2015
BigSal in Home Cooking