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Help me save this weird soup I tried to make??!

Well I tried some cream but maybe didn't have enough to do the job. It was unsalvageable. But thanks for the suggestions - and I've certainly learned my lesson: watch it on the buttermilk!

Oct 24, 2014
nafybean in Home Cooking

Help me save this weird soup I tried to make??!

Hey chowhounds,
I thought I'd be smart and use some carrots and parsnips that were on their way out. So I roasted them with olive oil, a sprig of rosemary, couple cloves of garlic, and half a white onion cut into segments, everything strewn all about. I thought I'd make a roasted carrot/parsnip soup and it would be thrifty of me, and autumnal.

Here's where it gets a bit weird: I had one russet potato and a quart of buttermilk. I thought, hey, people make buttermilk mashed potatoes all the time and I recently learned that cooking the potato cubes IN the buttermilk is a good way to infuse the buttermilk flavor and avoid having to use a colander. So I did this, thinking it would make an acceptable base for the soup - not mashed potatoes, but the one potato and all the buttermilk whizzed together with my trusty immersion blender.

Now everything is combined and blended including the roasted veg, and it's just really odd. It's a mixture of sweet (carrots) and sour (buttermilk) and weird (concept). I had a little Trader Joe's concentrated chicken broth packet that you're supposed to add to water for insta-broth, so I added that. Still not tasting great.

How can I save this soup? I've got some cubed pancetta in the freezer and considered sauteeing it some garlic olive oil to up the savory level of this soup, and I also have heavy cream on hand, sherry, tomatoes, odds and ends. Also wondering about adding cumin or other seasonings.

Sorry this is such a long post but I'm feeling pretty upset with myself for wasting ingredients. If all else fails, I guess maybe I could freeze it in portions to add to other, more well thought out soups...?

Thanks for reading, hounds.

Oct 24, 2014
nafybean in Home Cooking

Great Delivery Recommendations in Kensington/Ditmas Park

We used to get great sandwiches and Italian prepared foods at Brancaccio's. Closer to Windsor Terrace but they may deliver. Worth checking out.

Sep 24, 2014
nafybean in Outer Boroughs

Best places to get Chicken Katsu in greater Park Slope area - Recommendations?

Hey chowhounds! Anyone know where I can get good chicken katsu and/or chicken katsu curry in the Park Slope, Gowanus, South Slope areas? Preferably delivery......

Thanks for reading!

Sep 24, 2014
nafybean in Outer Boroughs

Corn Poblano Chowder Questions

Thanks for the help, everyone! It turned out great. Lots of cumin, turmeric, hot chili pepper, and a little lemon juice because we were out of lime. Your suggestions saved me from possible failure!! Many thanks =)

Sep 19, 2014
nafybean in Home Cooking

Corn Poblano Chowder Questions

I think I'll do what you suggested and make a proper roux. The idea was to try and thicken it without the use of flour; hence the potato/cauliflower mash... but since we're having company maybe I better do a traditional roux to ensure a good texture. Thanks, much appreciated!

Sep 19, 2014
nafybean in Home Cooking

Corn Poblano Chowder Questions

Thanks so much for the tips! Will add some turmeric - so healthy!

Sep 19, 2014
nafybean in Home Cooking

Corn Poblano Chowder Questions

Thanks so much for your advice! I will see if the fennel is palatable for a salad. It's the stalk part, not the bulb. We've got dried chili pods too so I'll leave out the chili powder and just use cumin peppers like you suggested.

Would you add bay leaf and/or garlic? Bay seems like it can't hurt, but I wonder if garlic would overpower the corn...

Thanks again for taking the time to help me out!

Sep 19, 2014
nafybean in Home Cooking

Corn Poblano Chowder Questions

I want to make a corn and poblano chowder for dinner tonight and I have a sort of plan, but some questions too. Here's the plan as I imagine it:

- Sautee chopped leftover pork crackling and fat with white onion and cumin, maybe some chili powder or other spice(?)
- Add chopped roasted poblano, fresh corn off the cob
- Add leftover potato-cauliflower mash I want to use up
- Add chicken broth and cream to thin out yet chowderize

Does this sound like it would yield something tasty? I'm a pretty novice cook (clearly). I also have some fennel stalks that I'd like to use up and wonder if I could chop and sautee them with the onions, or would the fennel/licorice taste be too weird in corn chowder?

Also, I have a can of Trader Joe's corn to supplement in the corn department if two ears of fresh corn is not enough, which I imagine will be the case.

Final question is what to serve with it; thought about buying some cotija or other Mexican crumbly cheese to sprinkle on top, and make some crostini in the oven out of some dark bread to use as croutons. Will garnish with limes, maybe cilantro and avocado. We're having a friend for dinner. Experimenting on other people makes life interesting, in a good-dangerous sort of way.

Should I serve with a side salad? Tell me all your opinions!

Thanks for reading, Chowhounds!!!

Sep 19, 2014
nafybean in Home Cooking

Help developing Drambuie orange cake for Scottish holiday, Burns Night

Maybe the honey flavor is why it seems to be paired frequently with oranges and almond. By Christmas spices, I just mean cloves, star anise, cinnamon, orange peel - the typical mulling spices, I guess. Someone told me Drambuie reminded them of those flavors. Thanks again for all the great advice, I have so many ideas now! Almost too many =)

Oct 27, 2013
nafybean in Home Cooking

Help developing Drambuie orange cake for Scottish holiday, Burns Night

That recipe is just what I'm looking for, thank you! I agree with you, the Drambuie shouldn't be in every element of the dessert. But I want it to be present. Since the fruit compote calls for Brandy, maybe I should use Drambuie in that and the cake, but leave the whipped cream alone or just add a little vanilla bean/orange zest... Or maybe leave it out of the compote entirely and have the cake and whipped cream contain Drambuie. Seems like the compote would still be very spiced and flavorful without the alcohol. If you were to make this dessert, which way would you go?

Oct 27, 2013
nafybean in Home Cooking

Help developing Drambuie orange cake for Scottish holiday, Burns Night

Those recipes sound delicious. The first one mentions sunflower oil, which I've never heard of in regard to baking sweets. And it's interesting that there's no flour, but just almond meal and breadcrumbs. Maybe I could take the orange/almond theme of the first recipe and adapt it for the pound cake. I still want to have some sort of fruit component, and pound cake lends itself so well to fruit and whipped cream. Do you find Drambuie evocative of Christmas spices, or a particular herb/spice flavor?

Oct 27, 2013
nafybean in Home Cooking

Help developing Drambuie orange cake for Scottish holiday, Burns Night

This looks amazing, but I'm a little intimidated by it; seems very involved and I'm not an expert cook. Never made a fruit cake or any type of cake where you leave it for a week. Are mince pies at all Scottish, or is that really an English thing? I wonder if I could make something like that but incorporate Drambuie into the mincemeat. That train trip sounds fantastic! Someday.....

Oct 27, 2013
nafybean in Home Cooking

Help developing Drambuie orange cake for Scottish holiday, Burns Night

Since you've tasted Drambuie, do you think it would work in a cake? I've heard it's good with orange flavor. Never heard of Glayva.

Oct 27, 2013
nafybean in Home Cooking

Help developing Drambuie orange cake for Scottish holiday, Burns Night

Thanks for the tip! Would you use full-fat plain yogurt, or Greek yogurt?

Oct 27, 2013
nafybean in Home Cooking

Help developing Drambuie orange cake for Scottish holiday, Burns Night

I'm hosting a Burns Supper/Burns Night this winter complete with poetry, Scotch, drunken songs, etc. For dessert, I saw a recipe for Drambuie cake with orange glaze but it included vanilla pudding mix and I don't want to use this. I've never made a cake with liqueur before, and have never tasted Drambuie (will do soon) although I'm quite familiar with regular Scotch whiskey. Alongside the cake, I thought of having a winter fruit compote (maybe apples, pears, cinnamon, star anise, and...?), all served with vanilla-, orange-, or Drambuie-spiked whipped cream. I know it sounds over the top, but it's an indulgent night and feast for friends. Could anyone point me in the right direction to develop a recipe that does not include pudding mix? Should I be looking at old Italian rum cakes for a template? Or what else? Does anyone have other suggestions for what to put in the fruit compote? Is a typical glaze to basically mix the alcohol with butter and sugar?

Thanks in advance for any advice!

Oct 27, 2013
nafybean in Home Cooking

Gowanus BBQ: Fletcher's or Dinosaur?

I had never heard of Mighty Quinn's (I'm new to NY) and just checked them out online - Holy Smokes! That brisket looks incredible. Thanks for the tip!

Jul 12, 2013
nafybean in Outer Boroughs

South Slope Brooklyn - New restaurants - Any report?

In Park Slope - South Slope: Mariella just opened up on 6th ave and 12th. Mezini on 5th ave and 11th, I think. Mezini looks a bit expensive so I'm mostly just curious. But Mariella is a little cheaper and the menu looks good...

Anyone tried either of these places?

Jul 10, 2013
nafybean in Outer Boroughs

Yun Nan Flavor Snack?

My friend took me to the new location just Tuesday! Apparently, it's bigger than the old spot and has air-conditioning. Food was delicious.

Jul 10, 2013
nafybean in Outer Boroughs
1

Gowanus BBQ: Fletcher's or Dinosaur?

I can't speak for Fletcher's, but we were at Dinosaur 2 nights ago and really disliked it. I'm in love with brisket, and theirs was totally disappointing. Blue Smoke in Manhattan blows Dinosaur out of the water in terms of brisket. Dinosaur is like a big suburban chain restaurant - feels weird in Brooklyn. We walk by Fletcher's all the time and it's next on our list of BBQ to try, but I agree that it looks inappropriately pricey. Let us know how either one turns out!

Jul 10, 2013
nafybean in Outer Boroughs

Taro Sushi Brooklyn

Wow, I'm glad to learn this. Occasionally I've heard places in California refer to Albacore as white tuna (like as a description), and I could have easily ordered it in New York based on my misunderstanding. Now I know to look out for very white colored tuna... Albacore has more of a grayish hue. Thanks!

Jul 10, 2013
nafybean in Outer Boroughs

Taro Sushi Brooklyn

Thanks for the tip, we have been meaning to try Taro! Is white tuna really indigestible? I've seen the name on menus. I'm from California where there is abundant albacore tuna, but I have a feeling it is not the same thing.

Jul 07, 2013
nafybean in Outer Boroughs

Littleneck in Gowanus

I'm curious how much they charged for the shrimp and grits. That is one of my favorite dishes and I live a block away from Littleneck, but the regular menu seems a bit pricey...

Jul 07, 2013
nafybean in Outer Boroughs

Kittery in Carroll Gardens

thanks for the heads up!!

Jul 07, 2013
nafybean in Outer Boroughs

Berkeley Bowl curry lentil soup recipe? [Moved from SF Bay Area board]

Well, I tried it again and this time, skipped the canned tomatoes/sauce altogether in light of the newer ingredient list, opting instead for a big handful of halved grape tomatoes. Added coriander and turmeric along with the curry powder after sweating onions and garlic. The house smelled divine with that yellow compote in the bottom of the pot. Used about 2/3 to 3/4 of a carton of chicken broth (I know it's supposed to be vegan soup but I was out of veg broth) and 1 can of lite coconut milk, both from Trader Joe's. I also cut my baby Dutch potatoes a little larger and my onion rougher. It's pretty delicious... and much more like the soup I tasted in Berkeley! Thanks again for the help and suggestions - if anyone else gives it a try, please let me know how your version turns out!

Jun 13, 2013
nafybean in Home Cooking

Park Slope Sushi

How does Koto compare to Ten? Better? We live around 4th/9th and feel like there's not much good sushi nearby, and we're unfamiliar with options in North Slope or across 9th street into Carroll Gardens. We're also from California and noticed that the better places in NY are pricier than back home. It seems like in CA you can get higher quality fish for your money. But maybe this is because I don't know the area well enough like I did in CA. I feel like I'm missing some insider information here, like there must be some good places that aren't exorbitant...

I have heard of Geido and Taro but haven't had a chance to try them yet.

Jun 11, 2013
nafybean in Outer Boroughs

Kittery in Carroll Gardens

I'm glad I found this thread. Bf and I had been considering checking this place out but felt it was priced a little high, and seemed like it could be a disappointment. We still want to try Littleneck, though, which is just across the Gowanus Canal on 3rd Ave. It's close to our apartment and the lobster roll, while still $18, is supposed to be great, along with their Ipswich clam roll, fried whitebait, boquerones.... If you ever end up there, let us know how it compares to Kittery!

Jun 11, 2013
nafybean in Outer Boroughs

Weekday lunch in Park Slope or Prospect Heights?

It's a little further being on 5th ave, but I've heard Stone Park Cafe is pretty tasty and I think they serve lunch. Anyway, it's all downhill from the park!

Jun 11, 2013
nafybean in Outer Boroughs

Berkeley Bowl curry lentil soup recipe? [Moved from SF Bay Area board]

Well almost a year later, I finally got around to trying this! I sweated some onions and garlic in olive oil, then added the spices with curry being the most prominent, let those cook for a little, and threw in cubed red potatoes. Then came the vegetable stock, canned tomatoes and tomato sauce (not full cans since it seemed like too much tomato). I poured in the lentils and brought it to a boil for maybe 20-30 minutes, then simmered for a while. Added a little more sea salt and some fresh cilantro at the end.

It turned out really tasty, but not quite like the Berkeley Bowl recipe. My version came out more tomatoey than I remembered the soup to be, so I might try using more coconut milk and even less tomato. I also used "lite" coconut milk because that's what we had, so maybe it would be a little richer with the regular version.

Thanks again for your help! I'll be making this again in the future.

Apr 16, 2013
nafybean in Home Cooking

Berkeley Bowl curry lentil soup recipe? [Moved from SF Bay Area board]

Thank you so much, Caitlin! I live in southern California so I can't get my hands on any, and I definitely wouldn't have remembered or even thought about tomatoes. I'm going to experiment and see if I can duplicate it! I really appreciate your help.

Jul 12, 2012
nafybean in Home Cooking