h

HillsofBeverly's Profile

Title Last Reply

Is there a "quick" bolognese sauce?

Cooks Illustrated has a "weeknight" Bolognese that I have not tried yet. Their recipes are respectable, I just haven't tried it yet.

Honestly, I made a "full time" Bolognese from this recipe and it was not difficult and didn't take "too" long. Maybe more than an hour, but I started with ground meat and pre-diced pancetta, and it was not onerous. Froze very well too. http://www.splendidtable.org/recipes/...

Mar 17, 2015
HillsofBeverly in Home Cooking

Jeni's Spectactular Ice Cream

Hm, thank you for posting. I need to look into this. I've LOVED the Jeni's flavors I've tried (bourbon pecan and goat cheese/fruit (berry?) especially) but have a hard time paying $10 tubs in Michigan. Making my own would be awesome...

Mar 13, 2015
HillsofBeverly in Home Cooking

Uses for plain duck stock? (duck economics, or I just *made* money off on a frozen duck)

Thank you everyone!

JasFoodie, you've given me an idea too. There are two pretty authentic Chinese BBQs about 30 minutes away in the ethnic grocery strip, I need to revisit them again. I'd bet garlic, anise and maybe 5 spice powder (or a cinnamon stick and peppercorns) were in yours.

Mar 09, 2015
HillsofBeverly in Home Cooking

Uses for plain duck stock? (duck economics, or I just *made* money off on a frozen duck)

First, I am amazed at duck economics. The local H Mart sells Bay Brand frozen PA duck, and I bought one (priced by pound) frozen for about $15. Beautifully trimmed and packaged duck, btw, with no salt solution injection - I'd buy Bay Brand again.

From that we've had 2 small seared duck breasts last night, 2 legs braised tonight, 1.5 cups rendered fat (that's where I just made money - that alone is something like $15 in D'Artagnan prepared duck fat from the gourmet grocery) and and some plain duck and leek stock.

I'm only stumped in what to do with the duck stock. I used to make risotto with it but husband is off of starch on doctor's orders. Maybe resimmer with a charred onion and charred ginger for "duck faux pho" broth? Or with shiitakis, kombu and some pork for Momofuku faux duck ramen broth? Has anyone made ducky Avegolemono egg/lemon soup and if so did it work?

Thanks!

Prep today, grill tomorrow... Is that OK with these veggies?

In my experience, cut raw zucchini often oozes a sap-like juice and glues itself back together, so I'd agree with the others to prep it just before cooking.

Serious Eats had an eggplant salting test in the recipe for Fish Fragrant Eggplant and found that quick brining beat salting for extracting extra moisture and preparing the eggplant for cooking. I tried this for a stir fry last week and it did work well - you may be able to do this a little ahead of time but I'm not sure it'll hold for a day. http://www.seriouseats.com/2015/02/ho...

Feb 25, 2015
HillsofBeverly in Home Cooking

Bolognese w/ Chicken Livers

Just made the Splendid Table/M. Fant recipe linked here - DELICIOUS.

And made chopped liver with the rest of my tub of livers (used the David Lebovitz recipe recipe that is heavy on fat fried onions and hard boiled eggs). Also delicious. Don't be afraid of the livers - make this Bolognese and then delicious and incredibly cheap "pate."

Feb 21, 2015
HillsofBeverly in Home Cooking
1

Did I clean and trim my chicken livers too much (or just enough)?

I grew up in an extremely squeamish family but have found a love of pate, and the recent Ragu Bolognese thread inspired me to make sauce with chicken livers. I love chicken liver pate, so why not make the rest of the 1 lb tub into pate (using the David Lebovitz recipe)?

Here is my question. My livers are from a quality local small producer and looked and smelled nice and fresh. After rinsing I inspected each one and per advice from a number of recipes, cut out tough sinew areas, a blood clot and a few large veins. It seemed like each liver had some sinew etc. between each liver lobe.

So I started with about 3/4 lb of livers and ended up with a scrap pile and a "good pile."

Did I do this correctly? The livers are going into the food processor anyway. When a pate recipe calls for 1 lb is it calling for 1 lb - scrap pile (that's my assumption)?

Thank you!

Feb 21, 2015
HillsofBeverly in Home Cooking

Bolognese w/ Chicken Livers

This has been a great post and has motivated me to make a good ragu with chicken livers (likely the Maureen Fant recipe).

Question - how does this freeze? We are a household of 2, and if I can freeze a few portions for a week or two later I'd love to do so. With the meat and livers I'm not sure if this will become watery or be fine.

Thanks!

Feb 21, 2015
HillsofBeverly in Home Cooking

Recipe for making Chinese hot pepper in oil condiment (wanted)

Have a vent going or be near fresh air and be careful when you make this - hot (maybe too hot?) oil on hot chili flakes can make pepper spray like vapors. It tastes good after it cools but don't inhale deeply!

Here is a version of the recipe for chili oil at home. http://www.chinasichuanfood.com/how-t...

If you are near Chinese groceries, there is "Lao Gan Ma" brand chili oil from China (with a stern looking grandma on the label) that is hot, crunchy and has a lot of crisp chili flakes in the bottom of the jar.

Feb 19, 2015
HillsofBeverly in Home Cooking

What to do with tasty but chewy pork belly?

I cured 2 lbs of belly (in 3 thick strips from H Mart) in Momofuku's half sugar/half salt cure, rinsed, wrapped tightly in foil and baked at 250 for 2 hrs, chilled and then opened all of the (incredibly greasy) foil to find 3 strips that had held shape. Cut some slices, crisped and grilled them, and they are a bit chewy (but tasty).

I did buy meatier slices of belly - maybe too meaty? I also favor very meaty bacon and it gets chewy as well. I purposefully did not select strips with large fatty or fatty/meaty hybrid chunks as spouse hates those, and I don't love them.

I'll eat this - it tastes good, but is there a way to reheat so it is more tender? I did not get enough lard/white fat from the baking to confit it. Steaming gently? Warming in my Momo ramen broth (good enough that spouse who is indifferent to Asian and fusion cuisine deemed it "quite good") b/f adding other goodies?

I did get about 1/3 cup of lovely pork jelly but that's in the freezer pending other uses.

Thanks!

Feb 16, 2015
HillsofBeverly in Home Cooking

Might have little too much pork belly - freeze before or after cooking?

I'm doing the Momofuku pork belly (from the recipe for ssam, though some may go into ramen as well). Have a little over 2 lbs, from H Mart in 3 mostly equal slices. There are two of us at home, spouse is not always a big pork belly lover, so after I roast the 3 pieces there "may" be more than we can eat in a few days. There certainly will be more than we can eat in 1-3 days.

Has anyone frozen extra belly? I'm already curing it per the salt and sugar in the recipe - wondering if freezing 1 slice before roasting would be a good idea. Or freezing after roasting but before browning/crisping on the grill?

Thanks!

Feb 15, 2015
HillsofBeverly in Home Cooking

Need recipes for canned sardines

Slices of zucchini or summer squash are good "crackers" too, usually less wet than cukes.

Feb 06, 2015
HillsofBeverly in Home Cooking

Any thoughts on Birmingham Restaurant Week? [Detroit]

Peabody's has its fans (why I'm not sure). I had lunch with an estate planner friend there once who looked around and said "good client development for probate and estate lawyers here" which does sum it up accurately....

Toast's menu looks tasty, but again is an array I can do at home.

Feb 05, 2015
HillsofBeverly in Great Lakes

Any thoughts on Birmingham Restaurant Week? [Detroit]

I'm having a hard time being tempted by the dinner menus, as I'm a pretty good home cook and duck and short ribs are things I can pull off at home for less than $30/person. Maybe this is one to skip? Or not? Anybody tried anything and have a comment?

Feb 05, 2015
HillsofBeverly in Great Lakes

Detroit Yea a Ramen House da Johnny Noodle King

Sounds like "tonkotsu" broth, made with pork bones and boiled until cloudy. I don't know what that broth is supposed to be like when it is good, as when I've had it (at the ramen place in Canton, name escaping me now) the bone smell is the exact same smell I worked with in the bone collections area of a natural history museum while in college. Rancid bones = smell/taste I cannot tolerate either. Either someone likes this or we've both had bad batches.

Feb 02, 2015
HillsofBeverly in Great Lakes

What fish can I use to make Tartare?

I'm aware that it is a marketing term.

How about "sashimi grade" as meaning sold under the representation that it is fresh and sold by people who understand fresh fish, as opposed to using some old fillet from the fish counter that is who knows how old and being sold with the understanding that "everyone" cooks fish (so if it isn't perfectly fresh, no problem)?

That's the only way I'm using, or reading this term - someone's reputation is at stake if a bunch of us buy the "sashimi" fish and end up in the ER.

Jan 29, 2015
HillsofBeverly in Home Cooking

What fish can I use to make Tartare?

I use sashimi grade from Japanese markets that sells sushi, sashimi and also chunks of sashimi-grade fish to cut at home. Not in NYC so I'm not sure where you would go.

Salmon and hamachi are my favorites, tuna is good too though I usually buy the oilier fishes.

Jan 29, 2015
HillsofBeverly in Home Cooking

What's the point of celery in recipes?

I LOVE celery roasted with other veggies too (especially with chicken). It becomes soft molten veg bits and is my new favorite.

Do you wash Brussels sprouts?

OMG - just read this (2+ years after the post) and WE HAVE THE SAME MOTHER. I thought there was only one with an OCD "banana touching before food touching" phobia...

Jan 25, 2015
HillsofBeverly in Home Cooking

Ropa Vieja

This looks great, thank you!

Jan 20, 2015
HillsofBeverly in Home Cooking

"Impurities" in bone broth

When I've boiled raw bones for 10 minutes (per Pho recipe), emptied water, washed bones and pan and started again, I have gotten minimal to no scum as well.

Jan 20, 2015
HillsofBeverly in Home Cooking

"Impurities" in bone broth

Oh dear, best wishes to you and your cat (I love our 15 year old Maine Coon excessively and empathize). I've found that when ours has his health flare ups, sardines (he likes Spanish in olive oil) tempt him to eat. Also, have you tried A/D food from the vet? Very rich prescription food, I've diluted it with water (or broth would work) and syringed it into our boy's mouth when he's been to sick to eat, and it gets nutrition into him.

Burnt toast? No, BURNED toast.

I need a hot dog water/ketchup Bloody Mary after that...

Ropa Vieja

I've enjoyed Ropa Vieja (savory Cuban shredded beef dish) in a local Cuban restaurant in the past and just made and enjoyed the Saveur version. The capers, olives and other peppers make a very tasty loose dish (served in our house with mashed cauliflower as one member is off carbs on doctor's orders).

Are there any other versions in cookbooks etc. that I should try? I've heard that there is a version from the Canaries that is different from the Cuban but also quite tasty - anyone familiar with it?

At the least, the Saveur version is a thumbs up for a satisfying cold weather dish. That is eaten in warmer weather in its home country...oh well, good use here anyway.

Jan 19, 2015
HillsofBeverly in Home Cooking

Michigan Spanish purveyors of food

Agreed. "Gourmet stores" (Holiday, Papa Joes - though also Trader Joe's, at its price/quality level) have manchego, iberico, Spanish chorizo, jamon iberico, etc. and one of my faves, the Matiz Gallego sardines in olive oil are at Whole Foods as well. I'm not sure that there is tremendous depth of Spanish merchandise in the area otherwise.

Whole Foods is a contender for this, and oddly enough Trader Joes is as well (they have some Spanish cheese, jamon right now and a respectable 3 meat charcuterie pack with Spanish chorizo, also olives and membrillo).

Jan 19, 2015
HillsofBeverly in Great Lakes

Props to Royal Oak (Detroit area) Holiday Market for soup bone service today

Carnival has the little restaurant and salsa bar? I have been there and liked it (kind of salty though) and should go back - they may have better prices on soup bones and oxtails (though I don't want a whole cow's head, really, thank you but no).

H Mart at 16/Dequinder has plenty of packages of frozen soup bones too, but their oxtails are pricy. In fact, I think they've priced themselves more towards the decently paid working immigrant (auto industry?) Korean local population than to cost-conscious blue collar working folks (which seemed to be Carnival's market). I really don't need the Wagyu equivalent of pork belly myself anyway (since every time I try to cook it, it is too tough and not great anyway...).

Jan 15, 2015
HillsofBeverly in Great Lakes

Ice Water in Restaurants

"Ice is what separates us from the animals."

Also, scarf tying and Improv. :)

Ice Water in Restaurants

I get you - I prefer lukewarm or room temp water in general, it goes down more easily.

Jan 13, 2015
HillsofBeverly in General Topics

Ice Water in Restaurants

Winter is when the best seasonal ice cream flavors like brandy and peppermint are released. I've gone for a scoop of peppermint on 5 degree nights (and at it indoors, in my down jacket and boots).

Jan 13, 2015
HillsofBeverly in General Topics

Favorite sushi fillings?

From a purely flavor and texture personal perspective:

No mayo (as I have issues with its texture/flavor in all contexts)

fresh but oily/savory fishes - salmon and yellowtail/hamachi (esp with green onions). I like mackerel but it has to be fresh (and even good sushi places and stores have let me down before).

avocado + other veggies such as cucumber and red pepper (but no shredded lettuce! Had that at a cheap sushi place once and it diluted the flavors and added unenjoyable texture)

Add crushed sesame seeds to anything as desired

I'm not Japanese, but came to quickly love the soaked/simmered gourd and dried mushroom strips that are salty/sweet and sometimes use those singly or or with cuke, cuke and avocado, etc.

If you really want to go off the range, a raw vegan Buddhist restaurant that used to be in my area had wonderfully enjoyable raw "sushi" rolls - a leaf (collard?) wrapped around red pepper, cuke, avocado, some shredded carrots, perhaps a bit of red cabbage and - the magic - ripe mango spears. Dressed with crushed sesame seeds and soy sauce. The fresh, soft, sweet mango made the other veggie fillings sing and made a very satisfying vegan dish. Worth a try.

Jan 13, 2015
HillsofBeverly in Home Cooking