hangrygirl's Profile

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Canapes to go with Champagne?

The soft serve isn't a recipe per say - my mother used to make it for dinner parties: Just throw the following into a blender until it's a smooth consistency. You can serve it immediately, or freeze it afterwards - if you freeze it, just remove it from the freezer a half hour or so before serving to soften. Delicious!

one basket of frozen strawberries, about 1 dl of whipping cream, 5 or so tablespoons of sugar (to taste - I can't remember how much I use - it's a process), half a squeezed lemon and some lemon zest (if you want).

Oh, and if anyone has issues with dairy, I've made it with lemonade instead of the cream, and it's turned into a delicious soft "sorbet".

Mar 18, 2010
hangrygirl in Home Cooking

What to serve with Duck Confit?

I'm making confit of duck leg this weekend, and last time I made it, it was delicious, but I served it with sauteed green beans (in butter) and mashed potatoes (made with cream) - and the whole thing ended up being a bit too heavy and rich. Any suggestions for lighter sides that would go well with the duck?

Sauce suggestions would be greatly appreciated as well!

Jan 28, 2010
hangrygirl in Home Cooking

Chinese New Year must-have dishes

I think it depends too, but I was a HUGE fan of bak kwa when I lived in Singapore - soooo yummy!!

Jan 26, 2010
hangrygirl in General Topics

Don't Get Suckered on Valentine's Day

Love the advice about the hole in the wall place. A BYOB place where you could bring champagne sounds awesome.

Oysters could be a bit of a risky move in my opinion, though. I eat most everything; I adore seafood, both cooked and raw, but I *struggle* with oysters. If the girl is unfamiliar with oysters, it's not the easiest thing to swallow (literally), and you run the risk of her feeling embarrassed for not having a sophisticated enough taste.

Jan 19, 2010
hangrygirl in Features

What herbs go with kohlabi/swede?

So, I have a kohlrabi, and I want to make a blended soup. Any ideas for fitting seasonings? I've only ever had swede mash with Norwegian Christmas dinner of cooked, cured lamb, but that's only been with salt/pepper.

Anyone know any herbs that might go well?

Jul 12, 2009
hangrygirl in Home Cooking

Root Beer BBQ Beans

I've made diet coke chicken - 1 can diet coke, 1/2cup of ketchup and chicken in the oven - yeah, I know, trashy recipy - and have never had any problems of it getting bitter when cooked...

Jul 07, 2009
hangrygirl in Recipes

Home cooking in Spain

unfortunately we leave on August 7th! But maybe next year.

Jul 07, 2009
hangrygirl in Home Cooking

Home cooking in Spain

Thanks to ALL for great suggestions! I'm so excited!

We will be eating out a little, however, the house is about 20 mins drive into the hills from the nearest town (Elviria) on awful roads, so we want to minimize the driving in our dodgy rental car. Thus loads of cooking at the house :).

Tapas is a wonderful idea! My bf's parents just got back, and informed us they've left half a leg of cured ham - Mmmmmmm!

I'll be sure to check out the Penelope Casa book - I've never attempted migas or paella - what IS migas? I've never even heard of it.

Jul 07, 2009
hangrygirl in Home Cooking

Tons of mint -- seeking creative suggestions

Mojitos!

Jul 06, 2009
hangrygirl in Home Cooking

Home cooking in Spain

Thanks for the advice, smtucker - my boyfriend's parents actually own the house (they've built it for retirement), so it's really well-equipped in terms of knives, corkscrew etc etc.

But I see your point with regard to the "getting inspired" there - the only thing is that the house is in the outskirts of Malaga/Marbella - ie tourist trap central, so we mostly hit the supermarket or department store.

Thing is, I'm just not the best at improvisational cooking - thus just looking for a few ideas here. Not planning on doing a "food schedule" or anything - just thought I'd ask around for some ideas.

Jul 06, 2009
hangrygirl in Home Cooking

Home cooking in Spain

So this is one of those very general posts.

I'm heading to Spain for 3 weeks this summer, and we'll be staying in a house with a well-equipped kitchen - the house also has a vegetable garden (figs, tomatoes, zucchini, peppers, rhubarb) and three hens (which lay eggs).

I'm extremely excited to cook up some nice meals, relaxing and drinking some san miguel and wine, but I can't seem to come up with many food ideas.

This is what I'm thinking so far:

Manchego
Melon and Serrano Ham
Gazpacho (anyone have any good recipes? I've tried making it once before, but it ended up being WAY too oniony)
Dates in bacon
Grilled Zucchini
Mushroom Casserole
Spanish Tortilla
Panzanella (sp?)

Anyone got any inspiring ideas for dinners, lunches, snacks, etc?

Jul 06, 2009
hangrygirl in Home Cooking

Which Are Some of the Greatest German Cuisine Restaurants in Germany?

I went to Margaux for the May 1st weekend, and I was personally blown away in the negative sense. All the dishes tasted like they were underseasoned or oversalted, and it all seemed to be a bit more pretentious that what the actual food warranted... But maybe I just had bad luck - we were a group of 35, so that might have impacted the menu, too I suppose.

Hibiscus vs. Alain Ducasse @ The Dorchester

Thanks everyone for all the insightful comments! I really appreciate everyone's thoughts.

I've decided on Alain Ducasse!

Reasoning:

1) While Hibiscus is somewhat less expensive, both restaurants are far from friendly on the wallet. This meal will be our one splurge, and as long as I stick with the (very!) low end of the Ducasse wine list, I don't think the prices differ that much.

2) Looking at photos, the room at Alain Ducasse looks like it has an aesthetic that I prefer over Hibiscus'. Both places look really nice, but I think I prefer the look of Ducasse.

3) While I tend to prefer "exciting & modern" dishes over "classical & traditional" (I preferred Sketch over Claridges), my significant other is celebrating his birthday and he prefers the more classical style (both in decor and in food).

I will report back on what I think.

As a side note, I'll put The Ledbury on a short list for next time I'm in London.

May 29, 2009
hangrygirl in U.K./Ireland

Hibiscus vs. Alain Ducasse @ The Dorchester

Hi all!

I have a bit of a conundrum. Weekend in London coming up, and we wanted to have dinner at Hibiscus. Nothing was available, so we booked a table at Alain Ducasse instead.

Now we've been offered a table at Hibiscus after all, but don't know if we should switch back.

What would you choose?

I'd appreciate any opinions if you've been to either of the restaurants, good and bad reviews!

May 28, 2009
hangrygirl in U.K./Ireland

worchestershire sauce replacement

I'm making Steak tartare tonight - but forgot to buy worchestershire sauce. Is there anything I could use in its place?

May 08, 2009
hangrygirl in Home Cooking

Best Main Meal Salad

What a fun idea! Definitely one that can go in the bank for the future. That would be quite fun for pastas also, I should think.

Apr 27, 2009
hangrygirl in Home Cooking

Best Main Meal Salad

Thanks so much for all the suggestions everyone - I'm overwhelmed and excited - everything sounds delicious - esp with a glass or three of wine! I'll report back on what we end up making.

Apr 22, 2009
hangrygirl in Home Cooking

Best Main Meal Salad

Oh, Thai beef salad sounds fantastic! Do you have recipe ideas?

Apr 22, 2009
hangrygirl in Home Cooking

Best Main Meal Salad

I'm having a girls' night on Thursday - and we've decided we want to make a dinner salad. Does anyone have any go-to recipes for a main meal salad?

Apr 21, 2009
hangrygirl in Home Cooking

Regional favorite that you just didn't get once you finally had a chance to try it

Gjetost/Geitost/Brunost is brown cheese, traditionally made with Goat's milk - although I prefer versions that use part cow's milk, as it's a bit milder:

"Brunost is made by boiliing a mixture of milk, cream and whey carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste."

People usually hate it or love it, but I think the flavour's tangy, sweet and delicious! I kind of think the psychological thing of it being brown has a lot to do with it.

IMPORTANT NOTE:
If you are in Norway and want to try Brunost, do not confuse it with Gamalost, another brown cheese. Literally translated, it means "old cheese", and it's much more of an acquired taste.

Wikipedia compares the flavor to Roquefort, I compare it to old socks.

http://en.wikipedia.org/wiki/Gamalost

Apr 14, 2009
hangrygirl in General Topics

Best Non-Alcoholic Beverages

I have to second the Diet Coke - although I suspect my affinity for the drink is due to a bit of an addiction.

Schweppes Bitter Lemon is also absolutely delicious, but quite "dense", so even better with heaps of ice.

Apr 07, 2009
hangrygirl in General Topics

Why ham on Easter? [split from Home Cooking]

Påskelam - "Easter lamb" is the traditional meal in Norway.

Apr 06, 2009
hangrygirl in General Topics

What "goes with" Champagne?

True true, rabbit! Funny story on that note - i was in Venice about a year ago, and we at down at a sidewalk cafe. Venice must be one of the most overprices cities in the world, and as it was 10 am, we were going to have orange juice or a soft drink.

In the menu, orange juice was 8 EUR a glass, Diet Coke was 8 EUR a can - but prosecco was 20 EUR for a bottle.

Needless to say, we "had" to go for the prosecco - and that was a good decision!

Mar 29, 2009
hangrygirl in General Topics

Worst tasting snacks - ever!!!!

Haha, I remember buying a fancy premium mixed juice with spirulina about 10 years ago. I was 15, and thought spirulina was some sort of exotic fruit. Tasting it was indeed like drinking pond scum. That's when I read the label closely to discover pond scum was exactly what I was drinking.

Mind you - while not a snack - smartfish omega 3 juice/dairy drink must be the worst tasting juice-box ever. I got a free sample at the grocery store, and actually gagged from the sip. Whoever decided that milk, fake raspberry flavor and fish oil go together well should be fired.

Mar 26, 2009
hangrygirl in General Topics

What "goes with" Champagne?

Pizza and red wine!

Mar 20, 2009
hangrygirl in General Topics

Anyone ever make a cookbook?

Wow, that sounds amazing! And in all honesty, as sleek as a lot of cookbooks one can make with the use of computer software/internet vendors can look - you really can't beat handwritten recipes. It just feels more genuine. My mother has a plain ring binder in which she just puts recipes - hand-written, photocopied, stained with butter, flour and cocoa and I adore looking through it.

Mar 20, 2009
hangrygirl in Not About Food

What "goes with" Champagne?

Update: Ended up making just the baked brie (wrapped in puff pastry with walnuts and honey) and salt and vinegar potato chips! Worked like a charm - really enjoyed the salt with champagne.

As a side note, I do like the idea of strawberries and champagne - as cheesy as it may be, it does evoke romantic thoughts - don't know if it's Hollywood that's given me the impression that strawberries and champagne is romantic, but there's definitely an association there.

lemons - I'll wave in Stavanger - that's where I live too! :) .

Mar 20, 2009
hangrygirl in General Topics

Anyone ever make a cookbook?

www.blurb.com is also good for book publishing - I've only used them for a photo book, but I think they'd be good for cookbooks as well!

Mar 20, 2009
hangrygirl in Not About Food

What "goes with" Champagne?

Everything sounds fantastic - thanks so much for the ideas!

I think I've settled on fairly easy, but tasty items:

Baked brie in pastry
Rosemary and olive oil roasted walnuts
Salty crackers and a good pate
Makeshift ice cream (as a mini-dessert) - blend frozen strawberries, sugar, lemon and cream to make a "high end soft serve".

I'm excited!

Mar 20, 2009
hangrygirl in General Topics

Canapes to go with Champagne?

Everything sounds fab! Thanks so much for all the ideas.

I think i'm going to go for:

Baked brie in pastry
lexpatti's roasted rosemary walnuts idea
Salty crackers and a nice pate
"mini-dessert" of frozen strawberries blended with sugar, lemon and cream - turns into the best "high end soft serve" ice cream.

The cheese fondue suggestion sounds fab, but a lot of effort - a lot of our pans are still in boxes and so I think I'm going to try to keep it simple!

Mar 20, 2009
hangrygirl in Home Cooking