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7 Days in Granada-2.5 in Sevilla

My sister is studying in Granada for the semester, and I am headed over for a visit next week. She has been there for a couple of months, and will have some insight, but is not necessarily an adventurous eater unless coaxed, so I am looking for some good suggestions. We all love tapas, but may be looking for larger meals every once in awhile. We are going to Sevilla at the end of the trip as well for a couple of days, and while I am more familiar with that city, would love any recommendations there as well. I would appreciate any recommendations for both any favorite tapas locations as well as some "sit down" restaurants... Many thanks!

Oct 23, 2008
littleneck in Spain/Portugal

Defining 'Wedge' [split from Boston]

Also born and raised in CT, but east of New Haven, definitely grinder territory. I called it a grinder until I left CT and got that word smacked out of me by the ridicule I faced every time I said it. I had repressed the word and those traumatic memories until this weekend actually, when I was back at my parents' house and by coincidence my sister mentioned it...she'd had the same experience.

Jul 09, 2008
littleneck in General Topics

Gas range help

My brother and sisters and I want to buy my dad a new free standing gas range for his birthday. The caveat is that none of us have tons of cash, so I am looking for a decent range that is under $900-$1000. (I would love to do one of the professional ranges, but alas, poor dad is still stuck with young, not-rolling-in-dough kids.) Luckily, pretty much anything we bring in to the house will be an improvement over what he is cooking on now. There are lots of options out there (I was perusing the Sears, Home Depot and Lowes websites) but I know nothing of them, and figured I would go to my deep well of experts here on Chowhound. Could anyone offer any recommendations or advice? Many thanks

Jul 01, 2008
littleneck in Cookware

Faker's dozen - Doritos less filling, Country Crock slimmer, 11 egg dozen?

It also protects the chips. If there was no air space they would be much more easily crushed in the bag.

Jun 23, 2008
littleneck in Food Media & News

Top Chef-Reunion

Interesting. I wonder if Bravo would care about that...the first I heard of the rumors was last night on the show, and my sister had mentioned that they were in last week, so I figured it must not be true...but I clearly have way too much faith in the "reality" that is reality television, of course the producers might interfere!

Jun 19, 2008
littleneck in Food Media & News

Top Chef-Reunion

She said they loved it and were raving about it the first night, so they went back...

Jun 19, 2008
littleneck in Food Media & News

Dorie Greenspan-$8

Just a tip to the bakers among us, I just found Dorie Greenspan Baking from my home to yours on the Bargains shelves at the Borders in Downtown Crossing for $8. I jumped on the deal, and I thought others might be interested.

Jun 19, 2008
littleneck in Greater Boston Area

Top Chef-Reunion

Though my sister works at a Boston restaurant (that shall go unnamed, but is a favorite on here) and Jenn and Zoi came in together two nights in a row last week. So it sounds like maybe they have gotten over the bumps.

Jun 19, 2008
littleneck in Food Media & News

JUNE Cookbook of the Month: DELICIOSO by Penelope Casas

I made this recipe this evening and it was a huge hit (my family is not the toughest group of critics, but this did end up pretty tasty...) I also did not use parsley, I didn't have it, and I often don't like it. At MM's suggestion I also did not strain the stock a second time and left the tomatoes and onions as part of the final dish. Mine was possibly a bit more "juicy" than the recipe would have been had I strained it? But it was really delicious. I used lobster stock that I had in the freezer, and added the shrimp shells to boil in it for about 20 minutes. It was really tasty and I will definitely make it again. I might wait for cooler weather, as it was a really warm meal to eat on a really hot day!

Jun 08, 2008
littleneck in Home Cooking

JUNE Cookbook of the Month: DELICIOSO by Penelope Casas

This is my next attempt, I think. I happen to have lobster stock in the freezer. I am very excited about it. Sounds delicious!

Jun 07, 2008
littleneck in Home Cooking

Top Chef-Puerto Rico

Nevermind, found it!

Jun 05, 2008
littleneck in Food Media & News

Top Chef-Puerto Rico

Somebody mentioned an interview with the sous chefs above as well, and I thought you were referring to something on the bravo website but I can't find it. Could somebody post a link if I am missing it. I would love to watch.
Thanks!

Jun 05, 2008
littleneck in Food Media & News

JUNE Cookbook of the Month: FOODS and WINES OF SPAIN, Penelope Casas - All Recipes

So on the Gambas al ajillo topic, I have a question that perhaps the Boston boarders might relate to, but the COTM boarders might be able to help with. I would LOVE to recreate the Gambas al ajillo from the restaurant Toro and I am at a loss as to where to start. The description on the menu is just "griddled garlic shrimp." I know there is saffron in the sauce, because I can see it, and last time I was there when I probed the server, all they gave me was "lots of butter." I could eat that sauce with a spoon. Are there any recipes in FaWofS that might approximate?

Jun 04, 2008
littleneck in Home Cooking

JUNE Cookbook of the Month: FOODS and WINES OF SPAIN, Penelope Casas - All Recipes

Holy goodness that sounds fabulous...

Jun 04, 2008
littleneck in Home Cooking

JUNE Cookbook of the Month: DELICIOSO by Penelope Casas

So I am new at this, but I was planning on cooking Spanish food this summer as my sister is living with me for a couple of months before she departs to study in Spain for a semester, so the timing is perfect! I was very excited to find out the selections and I am thrilled to have extra motivation to cook along.

I started with DELICIOSO. The recipe is for chicken in garlic and wine sauce on page 371 in the chapter for Andulucia: Region of Fried Foods and Gazpacho (as this is where my sister will be living...what a place!) I tried to follow the recipe exactly (tough for me, since I tend to veer off course as I read recipes, they always spark other interesting ideas!) I did use a greek olive oil and a french wine, since that is what I had, and I had no idea what exactly a "small" head of garlic was, but knew certainly that what I had was not that, so I used 6-7 large cloves from the head that I had.

The recipe was delicious and easy. I will definitely make it again. I did not have to cook it for a full 45 mins, for the chicken to be finished, more like 30. I also prepared the dish, went to yoga, came back and turned the heat on under it for 5 minutes again before I ate it. My kind of convenience! It tasted almost lemony, and was really very good. This may be a regular addition to my repertoire. It is a perfect weeknight dinner dish, and I can see the flavors appealing to a diverse crowd of eaters. Really straightforward but tasty.

One thing I did notice was that it looked really oily. It didn't taste that way at all, but I think for aesthetic purposes, I will drain some of the chicken fat as it cooks next time. I also will probably not cut the chicken as small. It made sense to cut the breast in half, particularly since I prefer smaller portions of white meat, but on a 3.3lb chicken, cutting the thighs in half, as the recipe suggests, was unnecessary.

I can't wait for my next recipe!

Jun 03, 2008
littleneck in Home Cooking

Pea shoots-now what?

I could not pass up a lovely bag of pea shoots at the farmer's market today, but I have no plan for them. Does anyone have any ideas?

May 28, 2008
littleneck in Home Cooking

Latest addiction

Haagen Dazs Chocolate Chocolate Chip
Homemade cauliflower and radish pickles
linguine with vodka sauce
everything bagel with cream cheese and cucumber
St. Andre cheese
Soy sauce

There is absolutely no rhyme or reason, and next week it will be totally different. Except for the soy sauce, that is life long.

Apr 16, 2008
littleneck in General Topics