Cookingthebooks's Profile

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Exploding piroshki

Ha ha, thanks for these tips! I'll try them all: Balky's song (loved that show), drying out the filling, and most importantly, NOT overstuffing! Will give it another shot next weekend and report back.

May 06, 2014
Cookingthebooks in Home Cooking

Exploding piroshki

Thanks!

May 06, 2014
Cookingthebooks in Home Cooking

Exploding piroshki

I've been making these delicious little savory pies from the Moosewood Cookbook -- they're little circles of pastry dough stuffed with a mashed potato/ cabbage/ cheese mixture, folded over and baked. Alas, while they bake, the filling explodes and runs all over the tray -- sometimes it happens at the seam or side, sometimes from the top. I tried pricking the tops with a fork to create steam vents, to no avail. Am I over-stuffing them? They don't seem THAT full. Does anyone have any other suggestions? I've made two batches now and am growing frustrated. I don't mind a little leaking, but they're currently like Mount Vesuvius (see photo). Thank you so much!

May 06, 2014
Cookingthebooks in Home Cooking

Food to bring back from Burgundy

I loved stopping by the Abbaye de Citeaux and picking up a wheel of fromage de Citeaux.

Apr 29, 2013
Cookingthebooks in France

Paris: Japanese/French fusion: where would you go?

La Table d'Aki is almost purely Japanese cuisine?

Dec 23, 2012
Cookingthebooks in France

ISO: Raw/ wild/ lacto-fermented sauerkraut

Awesome! Thank you!

ISO: Raw/ wild/ lacto-fermented sauerkraut

Thanks! I'm hoping to find a larger-batch production, which tastes different from small batches. Plus I'm not sure our tiny apartment would allow for a crock of it...

Paris: Japanese/French fusion: where would you go?

La Table d'Aki is lovely, but it is French food cooked by a chef who happens to be Japanese.

Dec 19, 2012
Cookingthebooks in France

ISO: Raw/ wild/ lacto-fermented sauerkraut

Does anyone know where I can find lacto-fermented, raw, (sometimes called "wild") sauerkraut in the Washington DC metro area? I've tried Whole Foods and Yes! Organic Market. Any other ideas? Thanks!

One Week in Paris, Gluten-Free and Pregnant

Julia's recipe does actually have flour in it. At least the one from Mastering the Art of French Cooking. Maybe there are others?

Apr 17, 2012
Cookingthebooks in France

Matzo Ball DISASTER! Please help!

I made my share of sinkers until I found this recipe from Bon Appétit. I don't make them miniature, however, and I don't add the chives. For me, the trick is whipping the egg whites. Good luck!

http://www.bonappetit.com/recipes/200...

Apr 08, 2012
Cookingthebooks in Home Cooking

One Week in Paris, Gluten-Free and Pregnant

Well, I didn't want to be too discouraging so I didn't say "all." Is it all soufflés? I can't speak for all the chefs of Paris. But yes, to my knowledge, a typical soufflé recipe has flour.

Honestly, I'd probably do some investigating on the confit de canard, too. I thought most (all?) preserved meat was off-limits for pregnant women.

Mar 26, 2012
Cookingthebooks in France

One Week in Paris, Gluten-Free and Pregnant

A word of caution -- many soufflé recipes use flour in the base.

Mar 25, 2012
Cookingthebooks in France

Kicked out of our table at R&D Kitchen (Montana)

Perhaps I should have titled my post differently, but I felt rushed and pressured to leave my table by the manager's visit. I do live in Paris -- where this would never happen (though many different service problems could arise) -- and I don't think it's inappropriate to hope for a relaxed meal in any restaurant anywhere in the world.

Kicked out of our table at R&D Kitchen (Montana)

Three of us ate dinner at R+D Kitchen last night. I quite liked the food, especially the spicy chicken meatballs. My complaint is with the service -- I felt rushed throughout the meal, especially at the end when the servers hovered constantly over our table swooping up every last edible crumb and water glass. Finally, the manager -- Richard -- paid our table a visit. He introduced himself and then said: "I just wanted to make sure everything was okay with your meal." We agreed that our meal had been pleasant and he left. I interpreted Richard's visit as a not-too-suble hint that he'd like us to vacate the table. My friends weren't so sure, but we did leave -- we had been at the table for about 90 minutes -- and the hostess immediately seated a party of four.

Now, I understand a restaurant's desire to cram as many customers as possible into a given night. But I found R&D's aggressive approach distasteful. They could have handled the situation in various ways, all more palatable: 1) By informing us when we sat down that they needed the table by a certain time. 2) By requesting (after our meal) that we liberate the table and offering to seat us the bar, where we could continue our conversation.

R&D may have made a few more bucks on another table last night, but they lost my repeat business.

Paris Dining Options with YOUNG children

Ah, but the cheese at Laurent Dubois is fantastic -- it's my favorite fromagerie in Paris. I make special trips over there just to buy cheese. I've actually met and chatted with M. Dubois and while I wouldn't describe him as warm and fuzzy, he is truly devoted to his métier -- he is a Meilleur Ouvrier de France! He isn't merely the proprietor of a dinky cheese shop -- he is regarded as one of the best fromagers in the entire country, as highly respected as Pierre Hermé or any 3-star Michelin chef. He doesn't cut and weigh cheese and offer samples -- he has a staff of assistants to do that for him. None of this excuses his rudeness and impatience, but perhaps it explains it a bit...?

Aug 13, 2011
Cookingthebooks in France

La Cigale Recamier (dinner) to Paul's (casual lunch) - PARIS

Poilane has excellent (IMO the best) viennoiserie, tartes aux pommes and chausson aux pommes. La Cuisine de Bar is delightful but it is currently closed for congés annuels.

Aug 13, 2011
Cookingthebooks in France

Hi to the forum and advice for a good vegetarian-friendly restaurant

I really love KGB (but I was really disappointed with ZKG -- go figure) and think the rapport qualité prix is fantastic, especially for the tasting menu. Also, I deeply appreciate their willingness to create a special vegan menu -- most unusual in France. That being said, it's been a long time since I've lived in another world food city besides Paris -- eight years since I lived in New York. So perhaps I don't have a good point of comparison?

Jul 09, 2011
Cookingthebooks in France

Hi to the forum and advice for a good vegetarian-friendly restaurant

I'm dining with a vegan (no meat/fish/dairy) friend this weekend. I called KGB to ask if they could prepare a special menu for her and they said YES! Not sure how the food will be (though I love their regular food), but that could be an option as well?

Jul 08, 2011
Cookingthebooks in France

Healthy Food in Paris?

There's always Bob's Kitchen, an almost vegan canteen (74 rue des Gravilliers in the 3e).

Jul 07, 2011
Cookingthebooks in France

Lyon question

I was in Lyon two weeks ago and my favorite meal/bouchon experience was at Chez Hugon, which is open Mon-Fri. Superb lentil salad and a quenelle like a cloud.

Is it travesty to say I didn't like Les Halles? It seemed so clean and precious. Another wonderful market is the Marché Quai St-Antoine, which is open every day except Monday. Gorgeous produce.

A few photos: http://annmah.net/2011/06/07/stroll-l...

Jun 17, 2011
Cookingthebooks in France

Best pizza in the 6eme? (Paris)

Controversial choice, but have you tried Pizza Chic?

Jun 14, 2011
Cookingthebooks in France

Almost afraid to ask - Another "Restaurants in Paris" input post

In Montmartre we go often to a friendly, family-run cafe called Au Bon Coin at 9 rue des Cloys. It's old-fashioned and lovely.

Jun 07, 2011
Cookingthebooks in France

Les Pates Vivantes, either address

About a year and a half ago, I really, really loved Pâtes Vivantes. Especially the sesame noodles with chicken. I preferred the branch on Faubourg Montmartre but then the St-Germain location opened and it was closer to my apartment. We ate there often. I still think it's a good place to meet friends for lunch on a Sunday, especially friends with kids. But on my last few visits, I've noticed a decided drop in quality at Pâtes Vivantes. Or are we just getting tired of it? Hard to say. A few years ago, I also noticed the same drop in quality at Délices de Shandong and stopped going there as well.

May 15, 2011
Cookingthebooks in France

Lunch in Nice

I just spent a weekend in Nice - so lovely. My favorite meal was at Oliviera, which doubles as an olive oil store. Other good options might be Restaurant du Gésù, which is sort of Nicois-Italian -- lovely ravioli. Or Chez René Socca, where I tasted the best socca (though it's more of a snack food shop). I would avoid Lou Pilha Leva -- it looked so charming and I had high hopes but the food was decidedly mediocre.
Here are some photos on my blog: http://annmah.net/2011/04/19/nice/

May 15, 2011
Cookingthebooks in France

Andouillette in Paris or Tours?

Fascinating thread. I was just in Troyes researching and tasting andouillette. I met a charcutier there who flat-out refuses to be part of AAAAA saying that it's only for industrial andouillette. I initially thought it was sour grapes -- except the walls of his shop were lined with prize cups and medals (from other concours). This is just to say that andouillettes not marked AAAAA are not necessarily bad -- they might even be made in smaller production.

I am not an andouillette fan, but I respect it. Also, I prefer it cold, the taste and smell are less pronounced, and the texture (which is my real problem) is more solid, less ropy.

Apr 24, 2011
Cookingthebooks in France

Felafel in Paris.

Maoz. Free pickle bar.

Apr 05, 2011
Cookingthebooks in France

Greek Yogurt in Paris?

I've been looking for the low fat for years. Have you found that there?

Mar 20, 2011
Cookingthebooks in France

Greek Yogurt in Paris?

Fage/Total (isn't it the same thing?) is always at La Grande Epicerie (at least every time I go -- which is more than twice a week). If you're facing the dairy section, it's to the far left, in one of the refrigerated cases that caps the aisle. There are at least three shelves devoted to it. They have fat free, full fat, and vanilla.

Mar 17, 2011
Cookingthebooks in France

Greek Yogurt in Paris?

La Grande Epicerie at le Bon Marché has Fage/Total Greek yogurt.

Mar 14, 2011
Cookingthebooks in France