e

eatlikeobelix's Profile

Title Last Reply

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

Wow. You guys are pouring out ideas. Thanks very much and especially for taking the time to post full recipes. I am very intrigued by the savory dishes, which will help me get through the bottles without eating just sweets! Thanks again.

Jan 16, 2014
eatlikeobelix in Home Cooking

Mackerel (Holy and otherwise)

Mackerel for breakfast! Mackerel with whole roasted tomato served on top of sturdy toasted dark rye bread.

Oven 375F
On a baking sheet place mackerel fillet and a small whole tomato brushed with olive oil
Bake until tomato is roasted and starts to give inside (maybe 10-15 min)
Toast rye bread

To serve
Place tomato on top of toast and smush and spread the tomato on the bread with a fork, then add the mackerel shredding it on top of the tomato. Enjoy.

PS I also love mackerel in a Curry and I like mackerel on a taco with a little yoghurt mixed with smoked chili powder. And I like mackerel cooked and mixed with a little creme freche and black pepper and then served on crackers as an snack or with a pre-dinner glass of something. In the spirit of Dr. Suess, I would eat mackerel in a curry, in a taco, on a piece of toast.....It's a great fish!

Sep 15, 2013
eatlikeobelix in Home Cooking

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

A good friend brought me back from their travels a bottle of orange flower water and a bottle of rose water. I hang my head as I admit that I have only used the orange flower water with a few sprinkles in a cake here and there. But the bottle remains almost full and the rose water is untouched. Do you have any recipes you like to use these ingredients in? Any savory recipes? Thanks!

Sep 15, 2013
eatlikeobelix in Home Cooking

Italian Cookbook for beginners?

I like Twelve: A Tuscan Cook Book Paperback
by Tessa Kiros. It's not fancy Italian but nice comfort food. My favorite recipes are her ragu sauce, which I make in big batches and then freeze in portions for quick weeknight dinners or to make lasagne. I also really like the tomato bread soap recipe. It's best if you make this with good summer tomatoes, fresh basil and good virgin olive oil. It's so simple but really yummy.

Sep 15, 2013
eatlikeobelix in Home Cooking

Tomatoes: what are you doing with them?

Recently on the radio show Fresh Air, Terry Gross asked this question of a couple of guests from America's Test Kitchen. They responded with an idea to oven dry the tomatoes, which would preserve them for a almost a month. And you can use them as you would sun dried tomatoes only they don't sound like they are as dehydrated. The method is described about 1/3 of the way through this transcript:
http://www.npr.org/templates/transcri...

Aug 17, 2013
eatlikeobelix in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Soups, Rice, Noodles, Dumplings, Stocks, Preserves and Other Essentials

On the recommendation of the mushroom stand at my local farmer's market, I made this dish again with only oyster mushrooms for the fresh mushroom part. And I used a little more oil this time, include a little sprinkling of sesame oil on the noodles after initially cooking, to keep them separate. And I changed my dark soy sauce brand to Pearl River. The brand I was using before was something called Golden Boat. It was 42% sugar and really unpleasant to taste. (I am new to Chinese cooking so probably making a lot of rookie errors, but it is a good way to learn!)

It was really yummy the second time. I will definitely be making this again.

Aug 02, 2013
eatlikeobelix in Home Cooking
1

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

aha! thank you

Aug 02, 2013
eatlikeobelix in Home Cooking

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

I have made the Bear's Paw tofu twice in the last 10 days. People on the chowboards like it so much that I wanted to do it justice. The first time, I had a terrible bean paste that I only tasted when the dish was finished. A spoonful of paste, tasted out of the jar, was like a spoonful of salt. The dish was sadly inedible-just so salty it dominated every other flavor. So I went to Fuchsia's website to see if I could get tips on a paste brand and found one that was called "ok" on the site in one of my local shops. http://www.fuchsiadunlop.com/sichuan-...

The results were much better!

The first too salty bean paste I tried was Amoy. The second was from Chuan Lao Hui.

Aug 02, 2013
eatlikeobelix in Home Cooking

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

Thanks for the advice. I need to follow it better. I tried this earlier in the week with Bear's Paw, but I was in a rush so when I went fry it it will still had some liquid. I ended up rolling the tofu in corn starch to prevent the sticking. Next time, I will try to do press out the water more thoroughly.

Aug 02, 2013
eatlikeobelix in Home Cooking

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

Good tip. Thanks!

Jul 27, 2013
eatlikeobelix in Home Cooking

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

I like that idea! I am new to tofu cooking and have been experimenting with it in the last couple of weeks. I made the Ottolenghi black tofu , which was so yummy. It required deep frying and that went fine. But, yesterday I tried frying tofu again, and it stuck to the bottom of pan. I couldn't get it to brown. I was using a different brand of tofu. It was I would say the same texture as the first, medium firm. They both came in a tub of water. Should I have tried to dry out the tofu with paper towels or press out any liquid first? If you have any tips on handling tofu for frying, I would be very grateful.

Jul 27, 2013
eatlikeobelix in Home Cooking

Vegetarian Sandwiches to Take to Work

Fava bean and herb spread on whole wheat pita. Take dried fava beans (you can use any bean actually). Soak them over night and then cook in water with some salt. Drain the beans and then saute some onion and garlic. Combine the beans, onions, garlic and fresh herbs of your choice (dill and parsley are a good combo) in a food processor, or use a stick blender. Blend to a paste. This will keep for 4-5 days in the refrigerator, so you can make a big batch and eat through out the week. If you want a spicy sandwich, you can spread some ancho chile in adobe sauce on the bread before adding the bean paste. Or if you want it salty and tangy, you can add a little feta cheese into the paste before putting it on your bread.

Jul 25, 2013
eatlikeobelix in Home Cooking

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

Braised Tofu (instead of chicken) with Chestnuts p. 124 (UK ed)

We are trying to have 1 month of no meat, so I made this with tofu instead of chicken. I also used a vegetarian home made stock. The dish was good, but I would make a change if I made it with tofu again. I would use the ginger in chopped pieces instead of whole to get more of the ginger flavor in the sauce. Once our month is over, I am excited to make this with chicken and chicken stock. I think it would be a really nice dish in late autumn/early winter when fresh chestnuts are available. With the ginger and chestnuts, it could be a very hearty, warming dish.

Jul 25, 2013
eatlikeobelix in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Soups, Rice, Noodles, Dumplings, Stocks, Preserves and Other Essentials

Mine came out really bland. I am wondering whereI might have gone wrong. I used a combination of oyster and chestnut mushrooms from my farmer's market. I used corn oil and scallions, but otherwise followed the recipe. I ended up adding a lot more sauce because there didn't seem to be enough. Hmmm maybe I cooked more noodles than the recipe called for? I can't remember now. I would like to try it again but need to take a different approach.

Jul 25, 2013
eatlikeobelix in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Soups, Rice, Noodles, Dumplings, Stocks, Preserves and Other Essentials

Addictive! I followed Allegra's advice and doubled the sauce except for the oil and added a little of the noodle water. I used sugar snap peas for the veg. We had it for lunch. It was ready in maybe 15 minutes and inhaled in about 2 minutes.

Jul 25, 2013
eatlikeobelix in Home Cooking

Setting up a kitchen - which of this equipment?

Thanks so much for the recipe!

Jul 23, 2013
eatlikeobelix in Cookware

Setting up a kitchen - which of this equipment?

Hi lireland, that's an interesting question and I am not sure how to answer it in a non-subjective way. If I had to choose slow cooker v pressure cooker, I would be in favor of a slow cooker. I can see how the pressure cooker would give you punchier flavours. I remember making a ginger and lemon chicken dish in the pressure cooker that is more mellow in the slow cooker. But I think the long cooking times of a slow cooker adds depth to my sauces. If I still had my pressure cooker I would ask you for your mashed potato recipe. It sounds yummy.

Jul 20, 2013
eatlikeobelix in Cookware

Japanese Cookbooks

Thanks very much Big Sal and Gio for the cookbook recommendations. I have put them ALL on my Amazon wish list. Word to the wise, never shop for cookbooks when hungry!

Jul 19, 2013
eatlikeobelix in Home Cooking
1

Japanese Cookbooks

That's a great site. Thanks so much for introducing me to it-a step-by-step with pictures is going to be very helpful!

Jul 19, 2013
eatlikeobelix in Home Cooking

Japanese Cookbooks

What are your go-to Japanese cookbooks? I want to start cooking Japanese food. I love it and there is Japanese store not too far from me. l have been too intimidated by the challenge in the past, but it's time to take the plunge! My skill level may not be great, but I am willing to put in the effort. So cookbooks with some more challenging recipes are ok too. Thanks!

Jul 19, 2013
eatlikeobelix in Home Cooking

Setting up a kitchen - which of this equipment?

Congratulations on your upcoming wedding.

There has been a lot of great advice above so I will try to just stick to what I think hasn't been mentioned already.

1) I have 3 non-stick items but I only use 1 and only for one purpose: making rice. This is because I want to be able deglaze and not every dish requires it, but out of habit I go to my regular AC pans for almost everything in case deglazing is necessary even with things like onions.

2) I am not a vegetarian but I also cook a lot of vegetarian dishes, especially beans. I like slow cookers for beans v. a pressure cooker or stove top. I find pressure cooking doesn't develop as much flavor as other methods. (My old one was gifted to my neighbor in my last move.) Slow cooker v. stove top is better I think for beans because of less heat, less energy, often deeper flavor.

3) I know this isn't a pricey item but do you have flat baking sheets? There are so handy for roasting veggies (and of course baking.)

4) I have to second the stick mixer suggestion. It's great for making a paste as a base for sauces, pureeing a veggie soup to make it smooth, and making smoothies-so versatile and takes up very little space.

5) Mortar and pestle or coffee grinder for whole grinding spices?

6) Double-boiler. I use mine for primarily for making chocolate desserts that require melting chocolate and sometimes for hollandaise sauce. (Admittedly I used the double boiler maybe 2x a year.)

Jul 17, 2013
eatlikeobelix in Cookware
1

Snowflake Gelato on Westbourne Grove

With the hot weather, we have been trying the gelato place on Westbourne Grove in Bayswater London. It's called Snowflake and opened up maybe a year ago. After 3 visits, I can say that it's consistently yummy and of high quality. They change flavors often and some of them are inventive. We've tried cherry with vanilla, one with biscuits, an excellent pistachio, dark chocolate, and coconut. The sorbets are on the richer side of the sorbet spectrum (not complaining!), and have really punchy flavors. We've had a pear and also a mango--both excellent.

Jul 16, 2013
eatlikeobelix in U.K./Ireland

Wajima and Noto Peninsula

We spent about 3 days in Wajima with some day trips around the Noto Penninsula. So in answer to my own question, I will say that the food was very good, like Japan generally, but the restaurants are casual. So we had the basics-- a lot of noodles. We stayed at Minshuku Hakutoen, and the owner cooked up a storm for us every breakfast and dinner--most of which was very tasty. (I say "most" because sometimes there might have been a mayonnaise sauce with some of the dishes. I am not a mayo fan, but there were many other dishes to eat with each meal. But she clearly took pride in her cooking.) We were also there for the annual crab festival which is about the third week in November.

Jul 16, 2013
eatlikeobelix in Japan

Non-Michelin Star Restaurants Worthy of a Detour

Thanks very much for all the tips. Apologies for the late thanks. We had so many delicious meals during our trip thanks to the chow boards.

For the Sunday special dinner we ending up going to Shichi Jyu Ni Kou (or 72 Kou)

http://72kou.jp/english.html

We opted for the 13000 yen course menu (middle choice) and sat at the counter. Our hotel booked it since we don't speak Japanese. It was one of the better meals I have had. The memory of some of those dishes still stays with me 9 months later, including a creamy tofu in moat of sesame sauce that I would gladly drink a tub of if someone offered it. We had several courses that alternated between refreshing and rich. We also had a clear soup with root vegetables, a beef course, sushi and another tofu course with a very soft sea urchin. Oh and the seaweed cone with sushi and fish eggs-yum!

Another place that stood out was a ramen shop. We ate there twice. It was on the 7th floor of the Skytree Mall. The ramen is one style with the creamy pork based broth. One of the toppings you can order is a boiled egg that is tea-soaked I think. That combined with the sauce and shredded pork was heaven.

Jul 16, 2013
eatlikeobelix in Japan

Wajima and Noto Peninsula

Any lunch or snack recommendations for Wajima or the Noto peninsula please?

Nov 06, 2012
eatlikeobelix in Japan

Non-Michelin Star Restaurants Worthy of a Detour

Hello,

I am going to be in Tokyo this weekend and looking for a place for a Japanese dinner on Sunday with a budget of up to JPY20,000 per person. I know there was a previous thread on what is open on Sundays. The focus there was on Michelin star restaurants. Don't get me wrong, I would not (and have not in the past) turn/ed my nose up at a Michelin star dinner. But my own experience, particularly in London, is that the Michelin guide does not always point to the best meals.

Does anyone have Tokyo restaurants for Japanese food that you think are worth a detour and missed by the Guide? It's a birthday dinner so something more than quick meal would be good.

Many thanks

Nov 05, 2012
eatlikeobelix in Japan