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

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
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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
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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
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June 2015 COTM: Nomination Thread

VERDURA sounds great.

May 17, 2015
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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
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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
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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
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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
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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
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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
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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
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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
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April 2015 COTM: POLPO - Chapters 1 & 2, Cichèti & Breads

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

Apr 17, 2015
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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.

Apr 17, 2015
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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
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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
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May 2015 COTM: Nomination Thread

CHEF INTERRUPTED

Apr 11, 2015
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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
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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
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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
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Tried and True Recipes from David Thompson's "Thai Food" #2

Oooh, I just saw this. Must try.

Apr 02, 2015
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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
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March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

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

Mar 25, 2015
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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.