s

sweethooch's Profile

Title Last Reply

Side Dish Recommendation

If you go the squash route, I would do delicata -- it's really pretty, and you can eat the skin. Halve lengthwise and scrape out the seeds, cut into half-moons, roast with EVOO, S&P, and maybe some ground coriander. Grate lemon zest over the top just before serving (really, don't skip this!). If your leeks weren't so rich, I'd also add a bit of goat cheese (doesn't take much, maybe do it anyway).

Nov 17, 2014
sweethooch in Home Cooking

Where to get good bread in the south bay?

Acme is also sold at two Mountain View markets, Ava's on Castro Street and the Milk Pail at the corner or California Street and San Antonio Road. (Note that Acme has a bakery in MV, so it's not being trucked down from SF or Berkeley.)

Grocery Outlet (June 2014)

This cheese was available in Palo Alto as of Tuesday 6/17 (special fridge case in the wine area), and I think I also saw it in Milpitas last week (regular cheese area).

Spring/Summer dutch oven recipe suggestions?

Cook's Illustrated "Our Favorite Chili" uses two kinds of dried chilis along with jalapenos. I made it last weekend and it was my best ever, by far.

Go here if you have CI access: https://www.cooksillustrated.com/reci...

or here if you don't: http://www.melindalee.com/recipes/tes...

May 03, 2014
sweethooch in Home Cooking
1

What to do with prosciutto?

Yes, absolutely! Sell-by does not equal consume-by. I would go months beyond that without hesitation if I somehow lost it in the drawer. Dates are there because they have to put something. It's a cured meat, it's fine. Enjoy!

May 02, 2014
sweethooch in Home Cooking

Lombardy's ultrasimple pumpkin gnocchi

So glad you reported back; thank you! I take it you haven't tried the semolina yet? Let us know if you do, please.

I hope to try it within the week....

Apr 24, 2014
sweethooch in Home Cooking

Need ideas for spring meatless entree for a crowd

Farro with asparagus, peas, mushrooms, and parmesan or goat cheese.

Apr 24, 2014
sweethooch in Home Cooking

Sauteed zucchini picnic challenge

Yes, I should have reported that it was my second batch and I did like it a lot the first time I made it. Second batch I did in the crockpot rather than a skillet, used onion rather than shallot, and cut the butter down quite a bit -- lo and behold it wasn't as tasty; my fault rather than the recipe's. Deglazing with wine is a good idea!

Apr 21, 2014
sweethooch in Home Cooking

Sauteed zucchini picnic challenge

Thanks to all for the thoughtful replies! I went most of the way down greygarious' path with the italian sausage, aromatics, and mixture of cheeses, but skipped the crostini (due to the issues of packing for travel and table space). I put the mixture in a covered casserole dish and heated it through, then topped with buttered crumbs and broiled briefly. Bundled it up in towels to keep it warm-ish; served it with bread and crackers. It went over very well. Thanks again for the help!

Sauteed zucchini picnic challenge

I have about 2-3 cups of this "zucchini butter" with onion (essentially sauteed zucchini) http://www.thekitchn.com/recipe-jenni...

It's not terrifically exciting -- I would like to re-purpose it to take to an easter picnic tomorrow. I have a boatload of carmelized onion and roasted garlic (as separate items). I have eggs, spinach, homemade bread (2/3 whole wheat), milk, cream, broth etc., italian sausage, prosciutto. Cheeses: creamy blue, goat cheese, pepper jack, asiago, romano, manchego. I have about 2.5 hours to cook tomorrow morning (could shop if needed but needs to fit in the same time frame). Food will no longer be hot by the time I get to my destination, which is holding me back from bread pudding.

Any ideas for me besides the obvious quiche? Thanks!

Apr 19, 2014
sweethooch in Home Cooking

Good Fried Chicken - Albertson's

this 2003 thread says Starr Market

http://chowhound.chow.com/topics/5586...

long time ago, though! would love to hear if it's still great.

Mar 25, 2014
sweethooch in Los Angeles Area

Midtown Tapas?

It's not super-fabulous, but I had very good tapas at La Fonda Del Sol in the Met Life building at Grand Central (44th & Vanderbilt) a few years ago.

http://www.patinagroup.com/restaurant...

Mar 17, 2014
sweethooch in Manhattan

Help identify these things in my lentils?

Do you know what these are? They are about the same size, color, and hardness as my brown lentils, but look sort of exploded and are much less smooth. The front and back are different, the "more exploded" and "less exploded" items you see in the picture. There were only 15-20 or so in the whole bag of lentils. Are they just mutants, or some other seed or pulse or what?

Thanks for any help!

Mar 09, 2014
sweethooch in General Topics

Your house dressing

Trader Joe's orange muscat champagne vinegar, mixed 50-50 with walnut oil, a little dijon, salt (dried thyme optional). Because the vinegar is less acidic (and sweeter), it takes a lower ratio of oil than most vinaigrette. Substitute a different light/fruity vinegar if you don't have TJs.

Feb 18, 2014
sweethooch in Home Cooking

Looking for a fennel substitute OR what to do with a lot of smoked salmon

I second leeks as the best substitute for fennel for the hash; it'll be great. Also, if unopened, smoked salmon can go a fair amount of time past its expiration date.

Jan 28, 2014
sweethooch in Home Cooking

Need help choosing several cakes for an important party!

I would do mini sticky toffee puddings (British-English definition of "pudding," not like a US pudding -- it's a cake made with finely chopped dates). It gets caramel sauce rather than frosting -- so good!

Jan 14, 2014
sweethooch in Home Cooking

Salad dressing that keeps

If you have Trader Joe's, try their Orange Muscat Champagne Vinegar, shaken with mustard, dried thyme, and a mild oil -- toasted walnut oil is my favorite. If you don't have TJs, try other fruit vinegars -- because they are mild, you can have a lower proportion of oil than usual, if that appeals to you.

I mainly use this dressing on a steak salad with lots of veggies (carrot curls, blanched green beans, avocado), but it's pretty versatile (simpler salads, or as a sauce on fish). http://www.chow.com/recipes/10381-she...

[I kind of have to brag that my copy of the above is from the original print Sep 2005 Chow magazine!]

Jan 12, 2014
sweethooch in Home Cooking
1

Roasted marrow bones

I've seen them in Silicon Valley for $4.99/lb (Ava's on Castro Street in Mountain View). FYI for interested locals, I have asked and they say they'll split them lengthwise, but I haven't bought them yet.

Jan 12, 2014
sweethooch in Kosher

Need an idea to serve ladies for lunch

I agree -- this one! http://food52.com/recipes/8578-short-...

Serve on top of microwave polenta (cook's illustrated method, googleable on Chow) with butter & blue cheese.

Dec 09, 2013
sweethooch in Home Cooking

Orange Flower Water and Rose Water-How do you like to cook with these?

I second the use in cocktails, for either one. For a specific suggestion, try grapefruit juice, vodka, fresh lime juice, rosemary and rose water. Add a little simple syrup if you like sweeter drinks. I think I used 2:1 juice to vodka (greyhound ratio).

Nov 20, 2013
sweethooch in Home Cooking

ISO Fireside Picnic Ideas

Love this -- I usually do beach towels on the table, but I think I will be switching to the floor in front of the fireplace.

For the OP -- melted butter in the thermos.

Nov 20, 2013
sweethooch in Home Cooking

Just Discovered an Amazing Asian Market - What Should I Try to Make???

I lived in Singapore for a few years, and learned that stinky cheese is a great analogy for durian -- the reaction there to stinky cheese is essentially the same as the common reaction here (USA) to durian. Not that many people grow up around both -- you're more likely to like the one you grew up with, and might not understand how anyone could like the other one.

There are different varieties, which vary greatly in stinkiness. The custard-like texture is amazing. I liked it OK the first time I tried it, and loved it by the second or third time. However, the frozen one I had once here in the US was really disappointing in taste and texture.

Nov 19, 2013
sweethooch in Home Cooking

Just Discovered an Amazing Asian Market - What Should I Try to Make???

If you make deviled quail eggs, you should make them pink, because they're that much cuter. And actually, the pickled part makes them extra delicious. Caveat: use raw beets, not the cooked vacuum-packed ones, for vibrant rather than muddy pink.
http://www.chow.com/recipes/30256-pic...

SF's Best Restaurants for Chicken?

For the southern/soul food side of things, I'd go to Farmer Brown -- they have southern fried chicken and a smoked chicken pot pie. I can vouch for the fried and the sides, but not the pot pie (a number of years ago, however). Prices may be a bit higher than desired (in between Limon and Zuni, I think).

Tons of green onions

thanks for clarifying - sorry if I confused anyone!

Oct 26, 2013
sweethooch in Home Cooking

Tons of green onions

This ginger-scallion sauce from David Chang has been on my to-do list for a long time; it gets raves:

http://www.saveur.com/article/Recipes...

I believe it's what Melanie Wong and LotusRapper referred to.

Oct 24, 2013
sweethooch in Home Cooking

Seasonal canapé ideas, please

This chicken breast-macadamia-basil pate is hearty, delicious, easy, and mysterious ;-) https://groups.google.com/forum/#!top... (I guess I"ve been posting this for 15 years now! from the SF Chronicle, many years ago). Buy a rotisserie chicken and use the breasts to save time (especially if you'd enjoy the dark meat to eat on its own).

I also like salami cups -- squish slices of salami into mini muffin tins, bake at 400 (IIRC) until they just start to brown. Fill with artichoke dip (trader joe's), or a chunk of fresh mozzarella and roasted tomato, or manchego and roasted red pepper or anything else that sounds good.

Oct 24, 2013
sweethooch in Home Cooking

Seasonal canapé ideas, please

I read the subject line and immediately jumped in to talk about persimmons. Medium wedge of fuyu, dollop of goat cheese, wrap in proscuitto, put on a toothpick. Heck, once I made people make their own when I ran out of time.

Oct 24, 2013
sweethooch in Home Cooking

Wackiest, craziest, most interesting restaurant that you have ever been to

My "most interesting" restaurant in a lovely rather than wacky way was dinner at the Mehrangah Fort in Jodhpur, India. A gorgeous, candlelit dinner on the Meheran Terrace overlooking the city, very special. We had let our driver go for the day and took an auto rickshaw (= tuk-tuk) instead of the car up to the fort. Careering up the hill at night, dodging pedestrians and dogs on narrow stone streets was great fun, in a real-life amusement-park ride sort of way.

I can't remember where we heard about dining at the fort, and our driver (hired and with us out of Delhi) didn't know about it and didn't think it was possible, so do try at least a couple times if you hear it can't be done!

Oct 04, 2013
sweethooch in General Topics

Wackiest, craziest, most interesting restaurant that you have ever been to

I went to Kenya and ate at Carnivore about 10 years ago. I describe it as a game restaurant verging on theme park, all-you-can-eat. They bring food to your table on spits and carve off what you want, Brazilian churrascaria style. We sampled ostrich, crocodile, gazelle, hartebeest and zebra -- I would only want more of the crocodile; the rest were invariably tough and/or gamy. They also had "regular" meats; the amazing roast pork was my favorite.

Oct 04, 2013
sweethooch in General Topics