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Announcement Thread: January 2015 COTM "THE HAKKA COOKBOOK"

Here are the recipes I found online when I was the COTM coordinator and Hakka appeared to be the front-runner.

Ginger-Scented Squash, Peas, and Lily Bulbs http://www.menupause.info/archives/11000
Stir-Fried Spinach and Peanuts http://www.sfbg.com/pixel_vision/2012...
Pickled Mustard Greens http://www.honolulumagazine.com/Honol...
Garlic-Chile Eggplant Sticks http://specialfork.squarespace.com/bl...
Steeped Chicken with Fresh Ginger-Onion Sauce http://about.specialfork.com/blog/201...
Braised Eggplant, Pork and Mushrooms http://www.nytimes.com/recipes/101473...
Stir-Fried Pork and Pineapple http://www.nytimes.com/recipes/101473...
Chicken Fried Rice with Tomato Chutney http://grokker.com/cooking/video/chic...
Soy-Glazed Black Pepper Chicken http://www.vietworldkitchen.com/blog/...
Stir-Fried Chicken and Cucumbers http://grokker.com/cooking/video/fahs...
Sweet Soy Sauce http://thehakkacookbook.com/category/...
Salt-Baked Shrimp http://thehakkacookbook.com/category/...
Fried Eggs and Chives http://thehakkacookbook.com/category/...
Braised Chicken Wings in Bean Sauce http://www.nytimes.com/recipes/101473...

Dec 22, 2014
BigSal in Home Cooking
2

Voting thread: Cookbook of the Month January 2015

I have some online recipes for Hakka that I compiled when I was a coordinator. I will share them if Hakka wins. I'd also be happy to paraphrase recipes from either book.

Dec 21, 2014
BigSal in Home Cooking

Chinese cookbook recommendations?

Perhaps Red Cook? http://redcook.net/

Dec 15, 2014
BigSal in Home Cooking

Roland Extra Strong, Beaufor, or Edmond Fallot Dijon mustards

Surdyk's has Edmond Fallot dijon mustard.

Dec 15, 2014
BigSal in Minneapolis-St. Paul
1

Nominations Thread: Cookbook of the Month January 2015

HAKKA

Dec 12, 2014
BigSal in Home Cooking

Japanese pastry cookbook in English?

I have Tanoshii and Okashi, but neither are hard cover (both are available on Amazon). I have not had a chance to cook from them yet, but would be glad to report back when I do. Milk madeleines, various swiss rolls and choux cream and are my list to make.

Dec 10, 2014
BigSal in Home Cooking

August 2014 COTM - Diana Henry: Pure Simple Cooking

Thanks Caitlin.

Dec 04, 2014
BigSal in Home Cooking

August 2014 COTM - Diana Henry: Pure Simple Cooking

Thank you!

Dec 04, 2014
BigSal in Home Cooking

August 2014 COTM - Diana Henry: Pure Simple Cooking

Caitlin or Lulusmom,

Is this made with a whole chicken or chicken pieces? I have a leftover sweet potato and everything else in the pantry.

Dec 04, 2014
BigSal in Home Cooking

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

So glad to hear you liked it. Japanese curry is comforting indeed.

Nov 23, 2014
BigSal in Home Cooking

CHICKEN CURRY! Home Cooking Dish of the Month (November 2014)

Last night we made Japanese Curry from Nancy Hachisu's Japanese Farm Food. I grew up eating Japanese curry made from the pre-packaged roux blocks, Vermont brand. This version was a hearty curry made of onions, carrots, potatoes and chicken stock. The roux was made of peanut oil, flour, and a combination of hot and regular Japanese curry powder. Because the curry was missing some sweetness, we added grated apple and honey. This hit the spot last night, but the No recipes version of Japanese curry would be my favorite of the two. http://norecipes.com/karei-raisu-japa...

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

Maybe I do. :) Maybe I'll swing by this weekend.

Nominations Thread: Cookbook of the Month December 2014

I'd also support a Wolfert month. Her recipes are involved, but the results are also very good. I don't mind the extra work.

Nov 11, 2014
BigSal in Home Cooking

Nominations Thread: Cookbook of the Month December 2014

150 BEST AMERICAN RECIPES

Nov 11, 2014
BigSal in Home Cooking

Nominations Thread: Cookbook of the Month December 2014

ESSENTIAL NYT COOKBOOK

Nov 11, 2014
BigSal in Home Cooking

Essentials of Classic Italian Cooking: Pasta and Other Starches [CoTM Sept 2006 and Nov 2013]

Fresh ricotta cavatielli with this sauce sounds absolutely delicious.

Oct 29, 2014
BigSal in Home Cooking
1

Announcement Thread: November 2014 COTM "THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA"

Thanks to everyone who championed this book. Although I did not vote for it, I am happy to get out of my comfort zone and try some new dishes. Perusing through the book, I was happy to see a fair amount of fish dishes that looked appealing.

Oct 24, 2014
BigSal in Home Cooking
1

Seductions of Rice: White Rice, Black Rice, Congee: The Chinese Way

Glad to hear. Your family seems to do well with tofu. I eat quite a bit of it, but the Mr. doesn't. Mapo tofu is really the only exception. He's on the "white and brown diet" (meat, potatoes, white bread, peanut butter...you get the picture).

Oct 24, 2014
BigSal in Home Cooking
1

Home Cooking Dish of the Month (November 2014) Nominations!

CURRY (Japanese, Indian, Thai, etc)

Oct 24, 2014
BigSal in Home Cooking

Seductions of Rice: White Rice, Black Rice, Congee: The Chinese Way

Tofu with Tomatoes and Coriander

This has been on my list to make since I read your review. My husband opted for bratwurst tonight so I took the opportunity to make this. It was so quick to pull together and very delicious. I used white pepper and it added a nice touch. I'd definitely make this again.

For those that enjoy the tofu/cilantro combination should try Florence Lin's Tofu with Cilantro relish from Breath of a Wok by Grace Young. qianning's review got me hooked. One change she made was use sesame oil in the relish which adds a lot of flavor.

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in the first half of 'The Sephardi World', pages 232-443.

I agree, right from a magazine (cover page worthy). Just gorgeous...and those little hands are so cute.

Oct 12, 2014
BigSal in Home Cooking
1

Nominations Thread: Cookbook of the Month November 2014

HAKKA.

Oct 11, 2014
BigSal in Home Cooking

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in the first half of 'The Sephardi World', pages 232-443.

Yes, the champiñones al ajillo.

Oct 07, 2014
BigSal in Home Cooking
1

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in the first half of 'The Sephardi World', pages 232-443.

Even though the recipe wasn't a winner in your book, the dish looks stunning. Those colors are so striking! Which recipe took the crown?

Oct 07, 2014
BigSal in Home Cooking
1

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

It's a very inexpensive one. I bought it from Posharp when I bought some Pixian doubanjiang. http://www.posharpstore.com/en-us/plu...

Sep 21, 2014
BigSal in Home Cooking
2

September 2014 COTM 'Avec Eric' Chapters 1-3 (Big Flavor, Star Ingredients, Farming the Sea) Reporting Thread

We made half a recipe for the two of us. Joe's risotto is indeed legendary, but one I've never tried myself.

The truffle juice had a deep, woodsy truffle aroma, but subtle especially compared to the intense aroma of truffle oils.

September 2014 COTM 'Avec Eric' Chapters 7-9 (Artisanal, Perfect Pairings, Oil and Wine) Reporting Thread

Pan Roasted Arctic Char Over Black Olive Potatoes and Melted Cherry Tomatoes p. 210

http://www.gayot.com/cooking/recipes/...

Another delicious fish recipe from Mr. Ripert. Like Gio, we absolutely loved the sauce.

September 2014 COTM 'Avec Eric' Chapters 1-3 (Big Flavor, Star Ingredients, Farming the Sea) Reporting Thread

Truffle Risotto p. 29

This was a weekend project, since it requires making chicken stock and mushroom stock in advance, not to mention having to procure black truffles and truffle juice.

The stock is quite simply made with chicken backs and water. Even though the mushroom stock only consists of button mushrooms and water, it created a little speed bump for me. The 8 cups of water and 5 lbs pounds of mushrooms did not fit in our dutch oven, so we transferred the contents to a stock pot. Again the mushrooms toppled over the sides of the pot. The next move was to chop up the mushrooms so they could fit. Concerned that there wouldn’t be enough water given all of the mushrooms, I sought out another ER mushroom stock recipe online and he used a slightly different ratio of water, so I added an extra cup of mushrooms to my stock. The stock is simmered until reduced by half, the mushrooms are removed and the stock is reduced until there are 2 cups left. Whew. This took longer than anticipated.

Now cook the risotto (this is pretty standard), once the rice is just cooked, truffle juice is added, along with a final addition of stock, and then finished with salt, pepper, Parmigiano Reggiano, chopped truffles and butter. We finished with a few slices of truffle on top. This was a rich and creamy risotto full of the truffle flavor and aromas. Happy to have made this dish, but because it is such a splurge, doubtful we’d make it again soon.

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

Fennel Pollen-Dusted Whole Branzino with White Wine, Tomatoes and Fennel Broth p. 94

We made this a earlier in the month, but finally getting around to reporting. We also enjoyed this dish. Because we only made one branzino, we made half the sauce and as a result, all of the delicious broth had evaporated by the time the fish was cooked. The next time we'll either use a smaller baking dish or perhaps use the whole amount of broth and vegetables (we could have easily eaten more of the fennel/tomato mixture).

And for those that are looking for another way to use fennel pollen, we first discovered it when making Il Galletto Al Mattone (Chicken Cooked Under A Brick) p. 136 from Mario's Italian Grill.

Sep 21, 2014
BigSal in Home Cooking

Remove a Cucumber’s Bitterness by Chopping and Rubbing the Ends

My mom taught me to this too(she's Japanese). Rubbing the ends is for cucumbers, but soaking in water is used for vegetables like gobo, carrots, and eggplants.

Sep 12, 2014
BigSal in General Topics