ChrisOfStumptown's Profile

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What's for Dinner #296- The Ah,Ah, Ah, Ahchoo! Edition! [through May 9, 2014]

I have only had the ice cream maker for six months or so and I'm still getting the hang of it. I thought about reducing the amount of sugar but I know it inhibits ice crystals. This was a problem in the last seat of my pants sorbet. Lebovitz has a berry and rosé sorbet that seems like it might be ideal with really ripe berries. Maybe next time.

May 04, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #296- The Ah,Ah, Ah, Ahchoo! Edition! [through May 9, 2014]

Oh paella sounds like a good idea, and I've never made one before!

May 04, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #296- The Ah,Ah, Ah, Ahchoo! Edition! [through May 9, 2014]

The berries are fantastic, which surprised me as it is very early in the season. Last week was hot, almost to 90°, but otherwise has been a cool spring.

I'm sure the farmers would like to sell berries nationally, but they are soft and easily damaged. They're also high in sugar and spoil quickly at room temperature. Lebovitz's sorbet is too sweet with these berries I think. I'll need to cut the sugar next time which is the reason it's such a small portion, and with pepper and balsamic.

May 04, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #296- The Ah,Ah, Ah, Ahchoo! Edition! [through May 9, 2014]

It's spot prawn season. I looked at recipes but as none appealed I just decided to eat the tails raw with sashimi style dipping sauce (tsuke joyu). I reserved the large head sections for stock.

Long story short, raw prawn is substantially more filling than their cooked counterparts. The flavor is not unlike an oyster in some regards, but instead of the briny oyster liquor, the outer layer of the shrimp tail has an unctuous and buttery stick to the inside of your mouth texture. It's really nice but a little goes a long way.

Very nice strawberries were to be had at the farmers market yesterday so sorbet also made the menu.

Question: I made shrimp stock with the heads, shells, garlic, shallot, and parsley. What should I do with it?

May 04, 2014
ChrisOfStumptown in Home Cooking
13

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

I like that plate.

May 03, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

it came out of Bugialli on Pasta although I think all you need to know is the amount of zest. It's not life changing, but it is nice, and a nice change if you've got a hankering for pasta with cream.

May 03, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Last night was spaghetti with lemon cream. It's your basic butter/parm/cream with nutmeg and zest of half a lemon per quarter pound of pasta. Nice, and really lightens up a heavy sauce.

Nice mixed salad before, and a salad of watermelon and mint alongside. Feta is customary in that dish but figured I would go cheese free due to the parm with the pasta.

May 03, 2014
ChrisOfStumptown in Home Cooking
6

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

That's a good idea about the bin. It would've saved the mill but I'm guessing the grinder blade got misplaced after a trip through the dishwasher.

The mill was an old thrift store find, not in great condition. It is a good excuse to replace. I've had a new OXO mill on my Amazon wish list for a while and my birthday is coming soon. I'm hoping one appears soon.

May 02, 2014
ChrisOfStumptown in Home Cooking

Chicken Marinated in Sunny Delight...that Can't be good!

While both Yellows 5 & 6 are not without their charms, it's gotta be the modified food starch that makes it.

May 02, 2014
ChrisOfStumptown in Home Cooking
1

Foolproof way to remove hazelnut skins

Yeah, started with raw hazelnuts. First they got the baking soda bath, then the skin peel, and then 350F oven until golden (I didn't time it). Oh, and I brushed a bit of walnut oil on them about halfway through the roasting time, but I don't think it's absolutely necessary.

May 02, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Last night was supposed to be hambaagu, Japanese 'hamburger', but ended in failure.

I made dashi for miso soup, made rice, forgot to make quick pickled cucumbers, and split okra for broiling. When it came time to grind the meat, I discovered the blade of the grinder was missing (KA attachment). I ransacked the kitchen to no avail.

This is twice in the past year something like this has happened. I put the nut and spring assembly for an old foley food mill aside when i put it in the dishwasher, never to find it again. I've got to stop doing this.

May 02, 2014
ChrisOfStumptown in Home Cooking
1

Foolproof way to remove hazelnut skins

Lots of crunch in these after oven roasting.

May 02, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Hrm don't have Ottolenghi but I do have Jerusalem. There is a mackerel recipe in it with olive, beet, onion, parsley, citrus and spices. Maybe I should try it.

May 01, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Pate au choice is what you get if you rely on Apple's auto-correct. Roxlet is right - pate a choux. When piped into boiling water it Pariesienne gnocchi. Fish it out and pan cook it.

The parboilied gnocchi freeze well by the way... I made them weeks ago.

May 01, 2014
ChrisOfStumptown in Home Cooking
1

Eggplant?

Ah I see. Thanks for setting the record straight!

May 01, 2014
ChrisOfStumptown in Home Cooking

Eggplant?

Alright, thanks, I thought maybe there was a more specific term for the version you made. The internet tells me something interesting:

"The French term fricassee refers to meat cooked by a method somewhere between a sauté and a stew and served with a white sauce. It is a mystery how this term came to define a totally different thing in Greek cuisine. We Greeks call fricassee (φρικασέ) any meat or even fish, that is cooked with greens and thickened with avgolémono (egg and lemon) sauce."

source: http://cookmegreek.blogspot.com/2013/...

After looking at pictures on google, I think your preparation is exceptionally nice - the avgolemono looks like silk.

Apologies to the OP for hijacking the eggplant conversation.

May 01, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Yes fresh, and no, no ants. Just a the usual debris, but it all came off with a quick soak.

May 01, 2014
ChrisOfStumptown in Home Cooking

Eggplant?

That fricasse looks great. What is the name of that preparation and is that an egg lemon sauce?

May 01, 2014
ChrisOfStumptown in Home Cooking
1

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Hahaha don't hate me because I've got mushrooms :)

May 01, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Morels are still available so asparagus, pate au choice gnocchi, and morels with caraway cream. Arugula, beet, and hazelnut salad.

Hambaagu - Japanese hamburger tomorrow. Maybe.

Apr 30, 2014
ChrisOfStumptown in Home Cooking
8

What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Funny, I was thinking about picking up a mackerel just yesterday. My usual is to score the fish, marinate with oil, cilantro, chiles, and lime including in the cavity, and grill whole over charcoal.

I you haven't done mackerel before, it's a very bossy fish and you should pair it with strong partners: things like chiles, olives, capers, garlic, miso, soy sauce etc. it will overpower subtle flavors.

Apr 30, 2014
ChrisOfStumptown in Home Cooking
3

Veges and Tofu with Green Curry

The ingredients list you posted earlier for the simmer sauce has both coconut and sugar. I'm not surprised you found it cloying.

Apr 30, 2014
ChrisOfStumptown in Home Cooking

Veges and Tofu with Green Curry

Another nice thing is add a lime leaf while the curry simmers. I bought a pack for about a dollar or two and they are sitting in my freezer. They'll last for years although I suspect they'll eventually lose their vibrancy.

I also add a fair bit of lime juice at the end; I find it cuts the sweetness of the coconut milk which to me gets cloying after a while.

Apr 30, 2014
ChrisOfStumptown in Home Cooking
1

What's for Dinner #294 - April Weekend Edition [Through April 29, 2014]

I saw the pictures of your Italy trip. Very striking, all of it. I don't remember the chicken but I do remember the eggs. It's not easy getting such eggs in America. I'd venture to say that it seems true what I've read, that Italian cuisine really values good ingredients. And it really does make a difference.

Apr 29, 2014
ChrisOfStumptown in Home Cooking
2

What's for Dinner #294 - April Weekend Edition [Through April 29, 2014]

Cooked the Judy bird last night but the bread wasn't stale enough so skipped the bread salad. It's been sitting out all day, so I will make tonight, with some aioli for the chicken, I think.

Apr 29, 2014
ChrisOfStumptown in Home Cooking
1

What's for Dinner #294 - April Weekend Edition [Through April 29, 2014]

I'd suggest keeping the sauce a little lighter. The virtue of wonton is that it is delicate and like asian noodles, slippery. Neither of which is like ravioli dough.

I made some gyoza ravioli a few months back. I don't remember exatly what I did but it turned out OK. As I recall I filled them with a little cooked crab/shrimp mix with a dash of cream. I heated them in water and tossed in a warm pan with butter and herbs, maybe sage.

I think your best bet is keeping things light. I'm guessing the heavy sauce overwhelmed the wonton. For my part, I've got shrimp shell stock in the freezer, and I'm thinking of doing another seafood gyoza ravioli, this time in a shallow bowl with the shrimp broth and a little aioli. A corn or tomato broth might be nice for your ravioli.

Apr 28, 2014
ChrisOfStumptown in Home Cooking
1

Pork belly...fail?

ah thanks

Apr 27, 2014
ChrisOfStumptown in Home Cooking

Pork belly...fail?

Is the Ruhlman method in Charcuterie?

Apr 27, 2014
ChrisOfStumptown in Home Cooking

Someone asked me this question "I sautéed garlic in lot of oil for rabe last night and have some left over. It was not I'm fridge all night. Is it still good?"

Can you elaborate about the food poisoning? I had thought that best practice was active cooling of cooked foods rather than letting it come to room temp on its own. Which From the sound of it is what the manager did.

Apr 26, 2014
ChrisOfStumptown in Home Cooking

What's for Dinner #294 - April Weekend Edition [Through April 29, 2014]

Ramps, I have been longing for those. Sounds like a fantastic dinner!

Apr 26, 2014
ChrisOfStumptown in Home Cooking