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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.

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).

1 day ago
BigSal in Home Cooking
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Home Cooking Dish of the Month (November 2014) Nominations!

CURRY (Japanese, Indian, Thai, etc)

1 day ago
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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
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Nominations Thread: Cookbook of the Month November 2014

HAKKA.

Oct 11, 2014
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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
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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
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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
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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
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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

paella: fish sauce

Penelope Casas.

Sep 12, 2014
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ISO, light, airy, falafel recipe

Here's a recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi http://eatocracy.cnn.com/2013/09/11/p....

I loved this version. Here's some feedback from others who made this while Jerusalem was our cookbook of the month. http://chowhound.chow.com/topics/884301

Nominations Thread: Cookbook of the Month October 2014

THE BOOK OF JEWISH FOOD by Claudia Roden

or

HAKKA

Sep 10, 2014
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May 2011 COTM, PLENTY: Tomatoes, Leaves Cooked and Raw

We loved it!

Good to see you back on the boards, Breadcrumbs.

Sep 01, 2014
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May 2011 COTM, PLENTY: Tomatoes, Leaves Cooked and Raw

I will be making the Spanish bread and tomato salad soon.

Sep 01, 2014
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September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Ratatouille p. 254
http://www.aveceric.com/baked-eggs-wi... (this is the same recipe from the book except that the book includes 1 t dried oregano and does not have eggs

)

Taking advantage of the summer vegetables, I spied JoanN's review of this recipe on EYB and decided to try it (including cutting back the oil to 4 t).

I really liked the texture of the vegetables in this version. The leftovers were even better the next day. A great recipe to celebrate the summer's bounty.

Sep 01, 2014
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May 2011 COTM, PLENTY: Tomatoes, Leaves Cooked and Raw

Marinated Buffalo Mozzarella and Tomato – p. 126

http://houseandhome.com/food/recipes/...

I saw qianning reference this recipe in the Diana Henry COTM thread and so glad I did. We really enjoyed the innovative twist on the traditional Caprese.

Sep 01, 2014
BigSal in Home Cooking

mochi rice cakes

Yakimochi (grilled or broiled) is delicious. It puffs up and changes the texture. Like, gmm, we wrap in nori and dip in soy sauce or sometimes just broil and eat with a bit of butter and soy. Yakimochi is also a topping for udon noodles (chikara udon).

It is also delicious in soups (ozoni) or as an addition to your hot pots (nabe, sukiyaki or oden).

Other ideas are mochi bacon (popular at yakitori restaurants- mochi wrapped in bacon and grilled), moffles (kind of like a mochi waffle) or fried mochi (agemochi).

There are many sweet ways to use mochi too like zenzai, a sweetened red bean soup.

There are many recipes on the web. You can also go to https://en.cookpad.com/ and type in mochi and you will see many more ideas. Good luck and enjoy!

Aug 14, 2014
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Nominations Thread: Cookbook of the Month September 2014

AVEC ERIC

Aug 13, 2014
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February 2012 Cookbook of the Month Companion Thread: Japanese Month

Cod (Shrimp) Tempura – Madara (Ebi) no Tempura p. 248 from Japanese Farm Food by Nancy Singleton Hachisu

This is a simple recipe with excellent results. One makes a batter from ½ c cake flour (I sifted it), ½ c cold sparkling water and 1/8 t salt. Rather than adding ice cubes to the batter, I use chilled flour and mixed the batter in a metal bowl inside another metal bowl full of ice (a tip from another Japanese cookbook).
This resulted in lightest and crispiest tempura I’ve ever made. The batter is so airy that I could see where the bubbles from the sparkling water were.

Komatsuna no Ohitashi (Bitter Greens with Dashi) p. 171 from Japanese Farm Food

This was a simple and delicious treatment for komatsuna fresh from the garden (I did not use the entire amount of sauce). One could use spinach, mustard or turnip greens instead of komatsuna. The soy/dashi sauce adds umami, but still allows the taste of the greens to come through.

Tomato Wedges Drizzled with Soy Sauce (Tomato Sarada with Soy Sauce) p. 186 from Japanese Farm Food

Simply delicious. Tomato wedges (recipe calls for slightly underripe tomatoes, mine were ripe) are kissed with a light drizzle of rapeseed oil, soy sauce, rice vinegar, fine rounds of chives and a chiffonade of shiso. In my youth, my mom would often serve tomato wedges with drops of soy and a touch of Kewpie (Japanese mayo). This is reminiscent of that salad, but much fresher tasting with the addition of shiso and chives.

Jul 20, 2014
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February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Translucent Wheat and Tapioca Starches;Transformations of Rice

We finally had a chance to make this recipe sans the clams. It turned out a bit darker than the picture on the blog (I used a combination of light and dark soy), but otherwise it was a hit. We preferred this version to the Complete Asian version. Thanks for the suggestion.

Jul 13, 2014
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Nominations Thread: Cookbook of the Month August 2014

Glad to see you back! Looking forward to your return to COTM!

Jul 12, 2014
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Nominations Thread: Cookbook of the Month August 2014

Me three.

Jul 12, 2014
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February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

I've never had Hakka-style stuffed tofu, but now that will have to change. I bet the home-made tofu added quite a bit. Inspired to try this...now to find the time.

Jun 28, 2014
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Home Cooking Dish of the Month (July 2014) Nominations

GRILLED HAMBURGERS

Jun 25, 2014
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Nominations Thread: Cookbook of the Month July 2014

Thank you! Looking forward to trying this.

Jun 22, 2014
BigSal in Home Cooking