BISTRO COOKING AT HOME

Ep, what type of information do you write down in your bread journal? I want to start baking more but am not sure what types of things to keep track of. Thanks

Jules

Bigsal,

I made this tonight and for my pomegranate I used something I saw on iron chef. Which was to cut the pomegranate in half or quarters and hold over a bowl and hit the skin with a wooden spoon. This worked pretty good, and was easier then trying to get the seeds out by hand. I did this for the whole thing, and for the seeds I didn't use I dried and froze on a sheet tray so I have about two cups for the next time I need them.

Hope this is helpful. Jules

I also made the saffron rice w/ barberries, pistachio and mixed herbs.

I did my bet to follow the instructions but was unable to find barberries, did not have currants so used dried cranberries which I cut into smaller pieces so the chunks weren't so large. I also was unable to find the chervil so that was left out. Everything else I did according to the directions.

I thought that this came together pretty quickly. And paired it with the turkey and zucchini burgers as suggested in the book. Would definitely make this again and would like to find the barberries or use the suggested currant substitution.

I use my amazon wish list as a guide to what I want to get out of the library. That way I can check them out and determine if they should stay on my wish list.

LM: I have seen Bill's show on Cooking Channel. I checked there website and he will be on again on Wed. Jan 2nd at 8am.
http://www.cookingchanneltv.com/bill-...

Jules

JERUSALEM

I would also like to nominate FALLING OFF THE BONE by Jean Anderson.

My grandmother did the same thing as Todao as well, except did not include mushroom pieces in the breadcrumb mixture, so it was olive oil and garlic warmed, add the breadcrumbs and fresh parsley, then off the heat add parmesan cheese. Put that mixture in the mushrooms and bake for about 20 minutes. So easy, but so delicious.

Jules

BISTRO COOKING AT HOME

That is what I do as well; I have bought a lot (a few hundred) of cookbooks over the past few years, and while I have read or looked thru most of them, I haven't made things out of that many. Some were bought so I could participate in COTM, only to not have time or never get around to actually making anyting. A lot of times I have certain things I want to use from my freezer or pantry; and can't find the right receipe in my books to use all the things I already have.

I started a spreadsheet to keep track of what books I have used, and what recipes I have made, and my new cookbook buying rule; is I have to make at least 1 to 2 recipes out of 5 different books before I can buy another one. Since over half of my books are in storage at the moment, I have about 200 on my shelves which I consider my favorites at the moment, and have added several over the past few months. Hopefully I will be able to resist new books and follow my rule. I figured if I did that; I am rewarding myself for using what I already have.

Jules

My copy of Jerusalem and Carnivore by Michael Symon arrived today. Recently I also picked up Both the Union Square cookbooks, Bistro Cooking at Home, Aaron Sanchez's Simple Food! Big Flavor and A Year in My Kitchen by Skye Gyngell.

After all these recent purchases now I am going to implement my new cookbook rules, as I keep accumulating and not using enough of my books. My new rule is to make something out of 5 different books before I can buy another one. I hope I can follow my own rule.

JulesLP

I would like to nominate two different books for November:

THE FOOD OF MOROCCO by Paula Wolfert
or
BISTRO COOKING AT HOME by Gordon Hamersely

THE UNION SQUARE CAFE COOKBOOK

I would like to nominate UNION SQUARE CAFE COOKBOOK

I made this for dinner tonight as well. I made the full recipe as written except I left out the hot red pepper for two reasons. 1. Wasn't sure what type of hot pepper to use, and 2. My husband isn't a huge fan of heat, so thought it would be better to leave it out. I thought the flavors were good, but not all my potatoes were fully cooked. The potatoes under the chicken were good, but those on top seemed a bit crunchy. On the side I served a fig and goat cheese salad as I found figs at the store and some crusy Italian bread. Would definetly make again as it was simple and tasty.

JulesLP

I think this is a great idea. I have a lot of books also and just put over half in boxes to go into storage as we are going to put our house on the market. I thought the wall of cookbooks would be a bit much in my office and wanted to have less stuff around. My goal is always to try and focus on four to fives books at a time including COTM, I go thru and list what I want to try but most of the time make the same old things. For me trying to focus on one type of cuisine at a time would get boring, as I like more variety.

I am sure some of the stuff I put onto storage are probably duds, but didn't want packing to be the reason I got rid of anything. I look forward to reading what everyone thinks of different books and will try to join in when I can, and stop just lurking.

Jules

Roxlet, was wondering what you thought of The Blackberry Farm Cookbook. I found their site and would love to go there. Don't know if that would ever be possible based on the cost, but thought the ccokbook might have to do. Thanks

JulesLP

MY CALABRIA

Thanks BR!!

PLANET BBQ & VEGETABLE LOVE

I would also like to nominate VEGETABLE LOVE. I find veggie books easier to explore with things I am cooking on the grill.

THE FOOD OF SPAIN, would also like to cook from New Spanish Table. Thanks

Jules

MELISSA CLARK MONTH

MIGHTY SPICE

THE OLIVE AND THE CAPER

MIGHTY SPICE

Cauliflower au Gratin (page 423)

In this recipe you start by cutting a head of cauliflower into florets which are cooked in boiling water for about five minutes, they should still be slightly crunchy. You then make a béchamel sauce by combining butter and flour, then adding milk until thickened. You seasoned with salt, white pepper and nutmeg and add cream. You then pour the cream sauce over the cauliflower in a gratin dish and sprinkle the top with half a cup of grated gruyere and two tablespoons of parmesan cheese and bake for 30 minutes.

The béchamel did not come out as thick as I think it should of been, which is either due to a lack of patience or lack of heavy cream (which I didn't have on hand). I thought the cauliflower with the cheese was very tasty and a nice flavor combination. I don't know if I would rush to make this again but might try someone else's cauliflower gratin.

Pork Tenderloin Medallions in Port (page 360)

This recipe called for a large pork tenderloin (1 1/4 lb) cut into 8 medallions. They were seasoned with salt and pepper and cooked in butter and oil in a large skillet. They are then put on a dish and put in the oven to keep warm. Pepin says to cook for 2 1/2 minutes on each side, with the thickness of my pork it took a bit longer to get them cooked.

After you cook the pork you added 1/3 cup of port to the skillet and bring to a boil, you cook that for a minute, then add 1/2 cup chicken broth and 1 1/2 tablespoons of ketchup, and cook for 2 to 3 minutes. I don't think I let the sauce cook long enough as I would of liked it to be a little thicker. At the very end add chopped sage then serve the sauce around the pork.

I thought this was fairly easy to put together for a weeknight, and offers a different method to cook pork tenderloin which is usually on my weekly menu.

THE FOOD OF SPAIN

My vote goes to TENDER