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What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Dinner was so ono! Hubs had 2nds of everything. Found a few carrots, and a English cuke in the fridge so the watercress salad fell to the wayside. Drizzled on the sliced cukes the sweetness of the spinach salad dressing balanced the saltiness of the kalua turkey. A sprinkling of nori furikake, and sriracha adorned the potato-mac salad.

Oct 28, 2014
letsindulge in Home Cooking
2

What's for Dinner #332 - The Wee Ghosties and Goblins Edition!

Will trek it to the beach house on Friday as usual. After acquiring the home in '97 our 1st Halloween we had a scant amount of trick-or-treaters and it's remained that way. However a pumpkin, or two on the front stoop will welcome any that may come. Forecast is for RAIN.

Tonight as we are still in town the aroma of Oven-roasted Kalua Turkey Thighs is wafting through the house. A quickie potato-mac salad will be for me as the hubs abstains from carbs for dinner during the week. We'll both partake of the local-style watercress, beansprout, and tomato salad sans the tofu. Zumba with my favorite instructor first to work up an appetite! Pictures to follow.

Oct 28, 2014
letsindulge in Home Cooking
1

SFBA Dish of the Month (Nov 2014) - Nominations/Voting

THAI CHICKEN CURRY (red, green, yellow paste). Great cool weather dish.

Pizza Sauce versus Pasta Sauce

More tomato paste in my pizza sauce for thicker consistency, and more pronounced tomato taste.

Oct 26, 2014
letsindulge in General Topics

Pistachio substitution in cake advice needed

Looks like you'll need aprox. a scant 12 ozs. or 1.5c. of ground nuts and start with 5ozs. of sugar. Increase incrementally if needed depending on how sweet the paste already is.

Oct 25, 2014
letsindulge in Home Cooking

Butternut squash on the side, but what's the main dish?

Simple crispy chicken cutlet with flat leaf parsley salad piled atop with lemon, and EVOO vinaigrette. Balance the sweetness of the butternut squash.

Oct 24, 2014
letsindulge in Home Cooking

What side dish to serve with Smitten Kitchen's Lamb Meatballs?

I'm thinking crispy eggplant rounds, or sticks.

Oct 24, 2014
letsindulge in Home Cooking

Chicken Broth - when to add aromatics?

The main aromatic veggies I use in making stock are onion, celery, carrots and parsley stems if I have them. All scraps go in together from the get go. Adding herbs, and spices limit the cuisines you can use the stock for especially if they are ethnic-centric.

Oct 24, 2014
letsindulge in Home Cooking

Tips from the commercial kitchen for the home kitchen

Lol.

Oct 23, 2014
letsindulge in Home Cooking

Lamb Shanks in the Slow Cooker?

Made my mouth water. Must try soon. Maybe add dried apricots to add a slightly sweet element similar to tagine. Will probably serve over couscous to enjoy the sauce. Thanks for pinging my brain. :)

Oct 23, 2014
letsindulge in Home Cooking

Pulled pork using whole boneless pork,loin

The texture of pork loin will NEVER pull, or shred. Be prepared to chop. Why not brine, then roast and shave for bbq pork sandwiches? Just sayin'.

Oct 22, 2014
letsindulge in Home Cooking

Something crispy for a main that I can make ahead

Elongated bruscheta smeared with Cambozola, a dollop of fig jam and garnished with minced rosemary, or a parmesan crouton.

Oct 22, 2014
letsindulge in Home Cooking

Surprisingly simple ingredients you make, never buy

Vinaigrette, marinades, spice blends and rubs, sauces, pesto, chili powder, infused oils and vinegars to name a few.

Oct 22, 2014
letsindulge in Home Cooking

Tips from the commercial kitchen for the home kitchen

My Top 4

1. Do your mise en place
2. Cook with the season. Product will be at it's peak quality,
plentiful, and reasonably priced.
3. Learn to break down, fabricate, and portion whole chicken,
and fish. It costs less, and is often time fresher.
4. Season lightly, and correct seasoning towards the end prior to
serving.

Menu suggestion for macaroni and cheese main dish

Quiche would fill the bill. Quiche Lorraine with bacon, or faux krab if you'd like a protein. Spinach and mushrooms, or any combination of vegetables is nice. Yes, it's a bit of a repeat with the cheese but is easy, filling, and can be frozen.

Oct 22, 2014
letsindulge in Home Cooking

OMG, Williams Sonoma

Thanks for the link. Frigging hilarious!

Oct 22, 2014
letsindulge in Cookware

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Arroz caldo...deelish and soothing for tummy.

Oct 22, 2014
letsindulge in Home Cooking
1

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Tonight's meal was planned around my husband's weekly meeting but due to an issue at work rather then stopping home for dinner he went direct to the meeting with no dinner. WFD was veal stew that I started on the stovetop then finished in the oven while I went to the gym. This was an opportunity to use a portion of saved bacon drippings to brown the onions, and sear the seasoned, dredged veal. After caramelizing the onions I added tomato paste which I let brown with fresh thyme, and a few healthy drizzles of balsamic vinegar. Beef stock was used to deglaze the pan before adding the browned veal. Potatoes, carrots, and celery went in before transferring to the oven. To finish a small amount of beurre manie helped to thicken the gravy.

Similar to La Ciccia SF in the S. Bay Area, or the Peninsula?

Unfortunate. Thanks all the same.

Similar to La Ciccia SF in the S. Bay Area, or the Peninsula?

Have dined at Donato Enoteca several times and have liked it. Thanks.

Similar to La Ciccia SF in the S. Bay Area, or the Peninsula?

Thinking ahead to the pre-holiday friends/family gatherings and not wanting to travel to SF. Anything worthwhile? TIA.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Thankful for the dribble of rain this morning but tomorrows forecast is back to sunny. Rack of lamb beckoned to me while on a Costco run today. Generously seasoned with a quick dry rub of lemon pepper, granulated garlic, rubbed oregano, and kosher salt then on to the gas grill taking it to the desired medium-rare. Sides were a broccoli rape sauteed in EVOO and a pinch of red chili flakes, and leftover pan-fried Yukon Gold potato slices.

What's for Dinner #331 - the Pumpkin Carving Edition [through 10/26/14]

Although we are in mid-October the weather here in N.Ca continues to be warm, (high 70's) and rainless. The annual Half Moon Bay Pumpkin Festival was this weekend so the man, and I took an early drive down the coast to beat the massive traffic jam that was sure to come. I don't care for festival food, and have no use for additional thingamajigs in my life so after we made the rounds a visit to the local fish market was the last stop before heading back home. Whole Atlantic salmon @ 9.99 a pound was tempting but the smallest was 15 pounds. I did however go for the #10 fresh, dry scallops at 22.00 a pound. WFD was seared, and butter-basted scallops, simply pan-fried Yukon Gold potatoes, and steamed wax, and green beans drizzled with walnut oil.

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

The obvious stone fruits, mushrooms, corn, and bread! I GMO tomatoes but FM is much better then supermarket,

Oct 17, 2014
letsindulge in General Topics

5 course meal

Just curious...What did you end up making for your anniversary and how did it turn out? Pics if available.

Oct 17, 2014
letsindulge in Home Cooking

Cooking ground poultry?

If you have a good processor ground your own, or to brown use a shallow, wide sauté pan that has a large, open cooking surface. That will eliminate the "steaming, or boiling" effect.

Oct 16, 2014
letsindulge in Home Cooking

5 course meal

Why not homemade gnocchi for the pasta course?

1. Straightforward Caesar salad
2. Pumpkin gnocchi w/ sage brown butter
3. Lemon sorbet - palette cleanser
4. Bacon-wrapped seared scallops atop fresh corn medley
5. Dark chocolate brownie, or truffle w/ a glass of port

Not so labor intensive yet impressive. Not so heavy as to be a stomach bomb.

Oct 16, 2014
letsindulge in Home Cooking

Sous-vide gravy?

Taking that roux to a butterscotch color will greatly improve the taste of your gravy. The thickening property will lessen a bit so plan accordingly.

Oct 15, 2014
letsindulge in Home Cooking

Searing salmon

If you sear, and pull there is still the issue of carry-over cooking where the residual heat will continue to cook the fish. So yes, you will have to adjust the oven roasting time to achieve the doneness you desire. Regardless of whether your filets are skin-on, or off you will not be able to maintain that crispness when pre-searing. You might want to reconsider your method of preparation.

Oct 15, 2014
letsindulge in Home Cooking

Substitute for mushrooms...

Didn't know if it was a textural, or flavor issue you don't like about mushrooms.

Oct 14, 2014
letsindulge in Home Cooking