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Need help slow roasting tomatoes with garlic!

OK, I mashed up the slow roasted Garlic (that was just in the pan) with the tomatoes and a bag of thawed frozen trader joes organic sweet corn, and a healthy handful of chopped fresh cilantro, and a little more olive oil and an organic choped avocado. It is delicious. Slow roasting those tomatoes definitely developed a different flavor. Going to chill this over night in an air tight bag and serve tomorrow at room temp. Victory!

May 21, 2014
vivaldi1 in Home Cooking
1

Need help slow roasting tomatoes with garlic!

Slow roasting develops a different flavor. Sure I could fast roast them and they would stay juicy. But I was going for a hybrid. It worked. The flavor is intense and they are still tomato like, not dried.

May 20, 2014
vivaldi1 in Home Cooking

Need help slow roasting tomatoes with garlic!

This was 220 after about 2 hours. The house did indeed smell amazing and garlicky. I'm not sure the garlic added to the tomatoes however. They are still a little juicy but also have the deeper flavor of a sun dried. I'll call it a success. Was just planning to add this to some chopped up avocodo, cilantro, corn, and dress it simply with olive oil and a little salt/pepper as a room temperature dish for tomorrow.

May 20, 2014
vivaldi1 in Home Cooking
1

Need help slow roasting tomatoes with garlic!

This is going to perhaps sound amateurish, precisely because it is.

But I want to slow roast some cherry tomatoes cut in half for 2-3 hours on about 220.

Will adding a few garlic cloves in the roasting pan actually improve the flavor/aroma of the tomatoes or will it just improve the aroma of my home while they are cooking?

The only analogy I can think of is that the 'smoke' from a good BBQ obviously changes the flavor of the meat. But that's smoke. Anyways, I tried googling it but couldn't figure out.

I know the best way is to test it, but I'm also curious about the science of how.

May 20, 2014
vivaldi1 in Home Cooking

Quick Help With Cooking Frozen Tourtiere (Meat Pie)

Thanks! I'll give it a try. Yes, the meat was fully cooked and even cooled before I put into the pastry dough.

Dec 22, 2011
vivaldi1 in Home Cooking

Quick Help With Cooking Frozen Tourtiere (Meat Pie)

Hey Folks,

I think I made the mistake of Freezing a Tourtiere I assembled last night *before* baking it. Well, I shouldn't say I think since I know I did ;)

Anyways, searching the Internet only shows how to reheat frozen pre-baked meat pies.

Any idea if I can cook an unbaked Meat Pie from Frozen and any recommendations on how? Or should it be thawed ideally (not sure I have the time)

I only have one chance and it will be served to guests tonight!

Thanks!
-Willie

Dec 22, 2011
vivaldi1 in Home Cooking

what to do with country style pork ribs?

I had this dilemma tonight. Needed to cook or throw them out but I was in the mood for Indian. So made a quick impromptu Vindaloo/Curry (and discovered the first Vindaloo was actually pork not lamb):

Browned 2 lbs of ribs in 1 inch chunks
Loosely chopped up 2 white onions, sauteed with:
6 cloves of garlic
1.5 TBS of curry powder
1.5 TBS of garam masala
2 TSP of ground ginger
1.5 TBS of Paprika
2 Habaneros finely chopped
Salt/Pepper
24 ounce can of crushed tomatoes
Some water or vegetable stock
6 new potatoes cut in half

Basically bring it all to a simmer then cook low heat for and hour or so, adding liquid if necessary. Stiring, tasting and adjusting. Add potatoes for last 30 minutes. It was quite delish.

Sep 13, 2011
vivaldi1 in Home Cooking

I bought some Black Garlic, now afraid of it. How do you use it?

I got some Black Garlic recently and can't figure out what to do with it. I've checked some recipes online but curious if anybody has found any wild ways to use it.

I'm a big fan of using otherwise weird ingredients in normal recipes for that edge factor. I put Worcestershire in my spaghetti sauce, pesto in my tomato pizza sauce, coffee in my steak marinades, powdered Wasabi in my burgers, Gruyere in my lasagne instead of mozzarella. But I can't seem to nail down this Black Garlic on how to use it. I've had it sitting now for 3 months unused.

It's so expensive I want to use it well. Anybody use this to good effect? If so, how?

Sep 05, 2011
vivaldi1 in General Topics

What are these 'knife skills' of which you speak?

I've been cooking for 15 years and consider myself a solid home chef. But I still can't do the darn onion thing. I've probably chopped 1000 onions and I've probably cut 'em up 1000 different ways. Every onion is an enigma to me and I've seen videos of how folks chop them, but it's always dangerous when I try it. My hands look like I've been mauled by cats.

I used to use Henckles, but recently have some Ken Onions and I've probably cut myself 5x on the Ken Onions, so clearly I need these 'knife skills' of which you speak. Now I'll consider taking a class to finally figure it out.

I just always had the attitude, it doesn't matter at home, just get the size you want, however you want.

Sep 05, 2011
vivaldi1 in General Topics