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Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Cold dishes, Tofu, Meat, Chicken and Eggs, Fish and Seafood

Silken Tofu with Avocado & Hugh's (3 Good things) deconstructed rice and avocado sushi made for a stunning meal! I was browsing Every Grain of Rice while watching Hugh's 3 Good Things episode on rice (a bit food obsessed, I admit) and found a stunning way to serve this tofu dish. It was such a lovely combination that I felt compelled to share.

Essentially, I used this silken tofu dish as is, minus the avocado and served alongside Hugh's deconstructed avocado and rice sushi dish. I scattered it all with some sesame seeds, toasted nori squares and some thinly sliced green onion and it was just so delicious and so simple to prepare....

Here's the recipe if you are interested:

http://scrapbook.channel4.com/bookmar...

Happy eats...

Mar 12, 2013
bonbon35 in Home Cooking

Would the real za'atar please stand up?

Za'atar seems to mean many things...After scouring the city and finding it soldout most everywhere (I'm assuming other Vancouverites are on the Jerusalem craze as well), I finally bought a packet of za'atar, which is mainly thyme with a few other herbs like sumac and sesame. It tastes like regular thyme/oregano and seems quite unlike Yotam O.'s description as being pungent and sharp not out of place with the middle eastern smells of fire, sweat and goat's dung. I am wondering if Israeli za'atar is made from hyssop rather than thyme and this may account for the difference? Has anyone noticed a difference in types of za'atar or can explain what is the pungent type that is described in Jerusalem?

Bizarrely, I was excited to try the taste of flaming, sweaty dung...

Many thanks in advance!

Mar 03, 2013
bonbon35 in General Topics

February 2013 COTM “Bistro Cooking at Home” Savory Gratins, Gallettes, and Tarts; Fish, Bistro Style; Chicken and Other Winged Things

POLENTA SQUARES WITH PEPERONATA AND TRUFFLE OIL - Help needed

Can pre-baked polenta be frozen? I'm halfway through the recipe, having finished the stove-top cooking of the polenta and put it in the fridge overnight. Tonight I'll be baking it and finishing the dish but there too much polenta for the 2 of us. I'm wondering if I can freeze some of the the pre-baked polenta dough successfully?

Really appreciate any help you guys can offer on this one...Will update on how the dish turned out after it's finished.

Mar 01, 2013
bonbon35 in Home Cooking

February 2013 COTM “Bistro Cooking at Home” Savory Gratins, Gallettes, and Tarts; Fish, Bistro Style; Chicken and Other Winged Things

Wow - that looks both yummy and stunning! Was on the food fence with this dish, but you've inspired me to try it. Hope the Pine Mouth resolves itself soon!

Mar 01, 2013
bonbon35 in Home Cooking

Feb 2013 COTM “Bistro Cooking at Home” Introduction recipes; The Art of the Salad; Soul-Satisfying Soups; Small Plates

This was a hit and definitely fit the soul-satisfying bill for me - found it deeply nourishing and very delicious. As recommended, I finished it with a good sprinkle of fresh tarragon and creme fraiche, which really made the flavours sing. I only put in one quarter of the suggester water and found the consistency perfect. Will be an annual winter treat for our household.

Feb 24, 2013
bonbon35 in Home Cooking

February 2013 COTM “Bistro Cooking at Home” Savory Gratins, Gallettes, and Tarts; Fish, Bistro Style; Chicken and Other Winged Things

Thanks for letting me know Geekmom. Something obviously went awry for me...wouldn't be the first time! I've gone over the recipe but can't quite figure it out. Will try again and see!

Feb 23, 2013
bonbon35 in Home Cooking

February 2013 COTM “Bistro Cooking at Home” Savory Gratins, Gallettes, and Tarts; Fish, Bistro Style; Chicken and Other Winged Things

Mmm more comforting winter food. We really liked this and I agree with Qianning that it'd be easy to vary, especially as a-clean-the-fridge-of-winter-veg meal. I found the ratio of veg to crust to be a little off as it seemed about 1/3 veg to 2/3 crust - and I was faithful to following the recipe (or thought I was at any rate). The fact that no one else has commented on this makes me wonder... That said, the cheddar crust is really yummy but for me the ratio made it a bit heavy - and I'm the kind of person that usually goes for extra of the naughty bits!

Feb 20, 2013
bonbon35 in Home Cooking

February 2013 COTM “Bistro Cooking at Home” Savory Gratins, Gallettes, and Tarts; Fish, Bistro Style; Chicken and Other Winged Things

Thanks so much Lulusmom! This looks so delicious and so simple. What a great description by greedygirl...This is next in line on the poultry queue for sure - can't wait to try it! Aside: I'm also jazzed at the rolling of the lemon. Bizarre kitchen quirk of mine - I love bashing and rolling citrus fruit on the counter, so that's a plus :)

Feb 19, 2013
bonbon35 in Home Cooking

Cookbook of the Month 2013: The Voting Thread

AD HOC AT HOME, please.

Feb 19, 2013
bonbon35 in Home Cooking

February 2013 COTM “Bistro Cooking at Home” Savory Gratins, Gallettes, and Tarts; Fish, Bistro Style; Chicken and Other Winged Things

Made this last night and it was nice, but nothing stand out for me. I was drawn to the ease of having the side dish made along with the chicken but found that the veg didn't crisp up nicely like stand alone oven roasted ones do. Pleasant meal but still searching for the perfect roast chicken recipe!

Feb 19, 2013
bonbon35 in Home Cooking

February 2013 COTM “Bistro Cooking at Home” Savory Gratins, Gallettes, and Tarts; Fish, Bistro Style; Chicken and Other Winged Things

OVEN BAKED PENNE WITH ONIONS, WALNUTS AND GOAT CHEESE, p. 128

My kind of comfort food! Warming, simple and yet elegant. Enjoyed the making of it - the dish puts itself together with ease. To suit my tastes, I amped the thyme, onion, wine (I used vermouth) and walnuts. The pasta itself wasn't quite saucy or goat-cheesy enough for me so next time I'll add more wine and melted goat cheese or sprinkle goat cheese throughout the entire dish. The top noodles got a sprinkiing of goat cheese and I found myself taking portions from the top because it was so much tastier than the plainer noodles lurking below.

Served with some picked beets and a crisp salad of thinly sliced honeycrisp apples and greens in a sherry vinegar & dijon vinegrette. Simply lovely!

Will definitely make this again for myself and think it would make a very appropriate "drop-off for a friend-in-need dish". Looking forward to my next Bistro Cooking meal...

Feb 12, 2013
bonbon35 in Home Cooking

Voting Thread -- Cookbook of the Month February 2013

Okeedokes, BISTRO COOKING!

Jan 18, 2013
bonbon35 in Home Cooking

Voting Thread -- Cookbook of the Month February 2013

Bistro Cooking works for me!

Jan 18, 2013
bonbon35 in Home Cooking

Your ideas for using truffle oil?

Thanks everybody for the great info and ideas - I'm excited to get a drizzling!

Jan 12, 2013
bonbon35 in Home Cooking

Your ideas for using truffle oil?

I was recently given some white truffle oil (which I've never experimented with before) and I'm keen to start using it in the kitch.

Wondering how other chowhounds like to use this?

Also, can white truffle oil be used where regular truffle oil is indicated?

Appreciate your help hounds!

Jan 11, 2013
bonbon35 in Home Cooking

January 2013 Cookbook of the Month: Jerusalem: A Cookbook

Thanks so much for taking the time to help me out Breadcrumbs! Appreciate it :)

Jan 11, 2013
bonbon35 in Home Cooking

January 2013 Cookbook of the Month: Jerusalem: A Cookbook

Can someone please help me? I'd like to participate in COTM, but I always find out too late - about 1/3 into the month by way of Chow Cooking Tips Newsletter. How can I find out what is the COTM at the beginning of the month, or even better, the month before?

Appreciate your help!

Jan 11, 2013
bonbon35 in Home Cooking