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Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Beans and vegetables of all kinds

Thanks! I'm going to try that!

Mar 04, 2013
roseye in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Soups, Rice, Noodles, Dumplings, Stocks, Preserves and Other Essentials

I just made these tonight, along with the sweet and sour zucchini which i served on the side. [I just got the book and had no ingredients on hand]. But I made 1/3 of the recipe because I was eating alone tonight. Yes, spicy, but I loved the heat!. I went ahead and added a poorly fried but tasty egg. Except, I just ended up eating it off of the top of the bowl, so I really didn't add any flavour to the dish except for a bit from below- oopsie - too excited about the egg. I'll try to incorporate next time...It's probably a heat-beater....not to mention a decent shot of protein here.

My go-to "stress-noodles" since university have involved hot sauce and soy, but with the addition of mustard and peanuts/peanut butter as opposed to the vinegar and sesame. In fact, I've gotten so incredibly used to my own emergency dish that at first the taste of this bowl seemed "peanut-less." But I found myself enjoying the simplicity and tang of the bowl. In fact, it was a simple-is-better kind of night all around. Still, I wonder how some toasted sesame seeds would do on top... I'd definitely make these again, but I want to try some of the protein laced ones first... Now to get to the asian market!

Mar 04, 2013
roseye in Home Cooking
1

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Beans and vegetables of all kinds

Sweet and Sour Zucchini 218

I just got my cookbook in the mail today (birthday present!) and this is my first ever COTM attempt and post. Of course, we had absolutely nothing in the house to cook with, and the rest of the family was out at an event, so I went with two of the most basic, even possibly boring sounding simple dishes. This zucchini number (218) and Fuschia's Emergency Midnight Noodles (288) I post that result over on the other board, I guess.

The zucchini recipe is quite easy. You simply slice the zuccs into matchstick fries (or my lazy "organic" looking version), salt for a while and then drain. [I was surprised as to how much liquid drew from my extremely dry/easily sliced zuccs by the time it came to drain them] Then, you fry up some sliced garlic in oil in a wok (i don't even have a wok yet, so I used a pan) before adding the zuccs into the mix. Add bit of sugar and dark Chinese vinegar and you're all set. I drained mine slightly before I plated it up for myself.

On my first bite..I found the dish a bit oily (I was only using canola oil -perhaps a better type?) but what astounded me was the way that the garlic infused right into the zucchini. Tonight, I think my urge/the necessity to start out simply paid off. And despite the initial taste of oil (this faded over time), this dish tasted like a bit of a "spa dish" in actuality....The kind of simple and basic flavour you usually have to pay big money for in order to enjoy these days. I'd definitely make it again for myself as a sort of secret cure. I am trying to refrain from adding chill flakes to everything...but a little heat would be welcome here, too. Once I pick up a wok and get organized, I will definitely want a redo to see if the zuccs come out crispier or less immediately oily. A great way to dress up a household staple though...especially in summer when we'll have plenty more of these...

Would love a suggestion as to the best kind of general/all purpose frying oil for this stuff. Mine was cheapo no name canola and I think it brought down the flavour of what was really a lovely dish.

Happy to begin right here,
Rosey

Mar 04, 2013
roseye in Home Cooking

Champion House Shrimp #44 Hot and Sour Recipe

thank you thank you thank you! I miss the Champion House! What happened to the place? Have the owners moved elsewhere?

Mar 01, 2013
roseye in Home Cooking

Freezing a buche de noel?

Thanks! I think I'll put it off until the day before and just try micro batches of the filling/icing recipes I came up with ahead of time to see if they actually taste good! But I'm definitely going to use those wrapping methods for an upcoming buttercream/choco recipe I have in the works for new years!!!

Dec 16, 2012
roseye in Home Cooking

Freezing a buche de noel?

great idea!

Dec 16, 2012
roseye in Home Cooking

Freezing a buche de noel?

That's what I was afraid of!

Dec 16, 2012
roseye in Home Cooking

Freezing a buche de noel?

I am planning a buche de noel this year w cannoli filling and mascarpone icing. Would it be feasible to bake it a week before and freeze it?

Dec 16, 2012
roseye in Home Cooking

Canning preserving gift book suggestions?

I'd like to give a friend a gift of a book on canning/pickling/preserving with lots of hip new recipes, colour pictures and a guide to basics. I've just used my good old bermadin guide and internet recipes ...any gift book suggestions?

Aug 15, 2011
roseye in Home Cooking

??s re Rendering Fat in Child's Steamed Roast Goose Recipe

Perfect!!! Perfect Goose, Perfect Gravy...Fridge Perfectly stuffed with jars of golden goose fat...

Dec 25, 2010
roseye in Home Cooking

super lemony cookies or bar recipes?

I had bought some boxed shorbread something or other from Peak Freans...and, yes, they used lard in the ingredients.....total disaster...animal crackers worked just great!!

Dec 20, 2010
roseye in Home Cooking

Replicating the Bostock from Patachou? (moved from Ontario board)

Has anyone ever tried to replicate the Bostock from Patachou? I love it because it is beautifully crispy around the circular edges (ie must be made in individual circular tins/rings), light and fluffy, and not covered with almond slivers (ie like many a Bostock). Anyone ever tried?
I'd love a recipe.

-----
Patachou
1120 Yonge St, Toronto, ON M4W, CA

Dec 20, 2010
roseye in Home Cooking

??s re Rendering Fat in Child's Steamed Roast Goose Recipe

Thanks...I should have been more clear. I was referring mostly to the water in the first step of the recipe...which, as you say, isn't really all that much. I'm a tyro when it comes to goose, and I was unsure as to how I was going to be able to remove the fat from the water... I'm usually a wastrel when it comes to steaming liquids... but when it comes to saving the goose fat, I wanted to be certain to get it all...and the cooling process you describe here will do the trick!
I'm glad to hear that you rely on this recipe....and that it is smoke-free (our alarm is insanely sensitive as is!) Cheers! R

Dec 19, 2010
roseye in Home Cooking

super lemony cookies or bar recipes?

I would try using lemon juice instead of lime juice in the cook's illutrated key lime bars recipe, reproduced in this guy's blog:
http://urbandrivel.blogspot.com/2007/...
Be sure to use animal crackers (ie not shortbread cookies w/lard) - i Made them once this way and it was a huge mistake...
R

Dec 19, 2010
roseye in Home Cooking

??s re Rendering Fat in Child's Steamed Roast Goose Recipe

First of all, I know nothing about rendering fat, so any tips would be appreciated...but here's my question:

Here's jc's recipe for goose:
http://www.saveur.com/article/Recipes...

Julia Child's Steamed Roast Goose Recipe looks like another good option for my Christmas Goose...but seeing as there's so much boiling water involved...what happens to the fat?
And then how do you then render the fat from such a recipe?
Do you get as much fat as you would by regular roasting?

Dec 19, 2010
roseye in Home Cooking

Best roasting pan.

I had one of those blu pyrex and mine exploded, too...but it was when I had it on top of the stove for making sauce after roasting a chicken...think it was just too hot..

Dec 18, 2010
roseye in Cookware

Your Best Goose Recipes, please, I need to impress his parents...

That sounds fabulous! And I have just enough Port on hand to suffice (and to sip a little extra on the side.) Any kind of roasting pan you'd recommend/use? I need to get new one because I finally demolished the last one...

Dec 18, 2010
roseye in Home Cooking

Your Best Goose Recipes, please, I need to impress his parents...

We decided to roast a goose for Christmas dinner this year. After finding fresh goose in our area too exorbitant for our budget, I ended up purchasing a frozen 4.5 kg goose. I'm new to roasting geese, so I would love your best recipes.

Also, as these seem to be fatty birds, please let me know about your best defrosting, roasting and rendering methods. And, finally, is it better to stuff or not to stuff?

Dec 18, 2010
roseye in Home Cooking