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Voting Thread: Cookbook of the Month October 2014

On the bright side, I have both books and will happily cook from either this month. But I am very torn.

about 3 hours ago
dkennedy in Home Cooking
1

Nominations Thread: Cookbook of the Month October 2014

Ok, for the second spot:

SOUL OF A NEW CUISINE

about 18 hours ago
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Maybe try doing a Google search for The Good Cook join and see if it brings you to the appropriate link. It is not the easiest site to navigate, it takes you where it wants you to go. If you want it to go outside the box, you usually have to call - which I would not recommend.

1 day ago
dkennedy in Home Cooking

Cooking From Buvette, By Jody Williams

More on the Toasted Oatmeal Brûlée:

It turns out this recipe was not quite as intuitive as I would have hoped, at least not for me. As I mentioned above, my husband is the resident oatmeal maker in our house, so I wasn't exactly sure which pan to use. As a result, my pot boiled over, I dirtied about 500 dishes, and my stove top, and I am not sure I got the measurements right. Here's what happened: I toasted up 2 c. of oats (425 for 10 minutes), then added this to 4 c. already boiling water which had 1 t. course salt in it. When the oats hit the pot the entire thing boiled over. I transferred burners, guesstimated that I lost about 1 1/2 cups in the boil over, so added that, and allowed it the cook for 10 minutes, per instructions. Based on this disaster, I was hesitant to pour it into the pie tin, so I poured it into my paella pan. Way too big. So retransferred it to my chantal round dish. Perfect. Mixed in the golden raisins, nuts (I used toasted sunflower seeds, pepitas, pecans, walnuts and ground hemp) I forgot the flax seeds altogether. Put this back into the 425 degree oven for 13 1/2 minutes. Cleaned the kitchen during this time.

It is now cooling on my counter top. I've tasted the crust and it is yummy. I will serve it for dessert tonight or breakfast tomorrow.

Per the recipe, I can hold it at this stage for up to a week! If you choose to do that, you warm the dish at 400 for 15 minutes then, to finish if off, I sprinkle 1/4 to 1/2 c. sugar over the top and broil it 4-6 inches from the heat source, until the sugar is melted and caramelized but not entirely burned. Then sprinkle with bee pollen and serve with warm milk.

Other than the learning curve, this is a pretty straight forward recipe. I am looking forward to trying it and will report back.

1 day ago
dkennedy in Home Cooking
1

Cooking From Buvette, By Jody Williams

Reporting back on the breakfast sandwiches. Sprayed the waffle iron well this time (used coconut oil) and the waffles easily lifted out of the pan, crisp and picture perfect. Drizzled them with maple syrup, sunny side up eggs and black forest ham that had been crisped in the pan. Delish. My kids were thrilled! These will become permanent fixtures in the rotation.

1 day ago
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Despite all our complaining, it is hard to beat the initial deal (5 books for $something like $1 each, plus shipping). I think with shipping it came to like $25.oo, so $5.00 a book, maybe less. Then, when they run the $10 book sale, it is easy to find 1 book or so worth getting each time. Some of my favorite books have come from this source, and for a very good price. My copy of Around My French Table was from TGC, and I liked it so much I went back and bought multiple copies for teachers gifts. Hard to beat at $10 a gift. I also use it to buy stocking stuffers for my sister and mom. A book to go along with their real present. The monthly selection and the regular priced books are rarely enticing, but every once in a while I find a real gem. Just food for thought.....

2 days ago
dkennedy in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Mine didn't get delivered yesterday. Disappointing! I downloaded a sample of it from kindle so at least now I can see inside the book. No soup, but the rest looks amazing. I loved her intro! And she included he gluten free flour mix and her brisket recipe so I am very happy about that!

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Interesting. do you live near any of her restaurants? In other words, have you tried any of he baked goods? They really are quite good. I am still thinking about a homemade bialy I bought from her storefront last week. All of the recipes I've tried really perform well.

Sep 13, 2014
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Nomadchowwoman, your experience is consistent with mine. Virtually no customer service is offered. The last time I ordered a book on clearance which never came....when I finally reached someone about it, they explained that there weren't any more copies and I would have to accept a credit to use toward something else. Not a refund, a credit. Even though it was their error, not mine. No attempt to make amends. So now I only buy the books that are on the $10 specials. Basically I put up with it because the $10 specials are too good to pass by.

Sep 13, 2014
dkennedy in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I am hoping she included her white bean soup recipe that is on the menu at Milo and Olive. Maybe mine will come today!

Sep 13, 2014
dkennedy in Home Cooking
1

Cookbooks or recipes for jaded, time-constrained mom

Take a look at Buvette. I've only had it for a week, but I've already made 4 things out if it with excellent results. The real appeal of this book is that (1) it is geared to the home cook, and (2) it features both Italian and French bistro style dishes. I think it will meet all your requirements: real food, quick prep, inspirational, and consistent results.

Sep 13, 2014
dkennedy in Home Cooking

Cookbooks or recipes for jaded, time-constrained mom

Second Barefoot Contessa, but work from her website before buying any of her books. I much prefer her early books to her 3 most re resent ones.

Sep 13, 2014
dkennedy in Home Cooking

Cookbooks or recipes for jaded, time-constrained mom

I have and love A Twist of the Wrist. Lots of great ideas. My favorite dish out of this book is the Chicken and Potato Lentil Curry. I am a big fan of Nancy's books in general, but this one is especially user friendly.

Sep 13, 2014
dkennedy in Home Cooking
1

Nominations Thread: Cookbook of the Month October 2014

I'm really into the idea of a Jewish cookbook this month, but I would definitely nominate and vote for Soul another month.

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I can't wait! Mine is coming from TGC so who knows how long it will take for them to send it out.

Sep 13, 2014
dkennedy in Home Cooking
1

Nominations Thread: Cookbook of the Month October 2014

Me too.

Sep 13, 2014
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I can't wait for my copy to arrive.

Cooking From Buvette, By Jody Williams

Buttermilk Waffles, p. 42

Just finished making the batter for these waffles which I will be using for breakfast sandwiches tomorrow morning. Per the author's notes, the batter can be made up to 3 days ahead of time.

I modified the recipe and replaced the 2 c. of all p flour with 2 c. Bette's four bean flour mix (gluten free) along with 1/2 t. xanthan gum. After letting the batter rest for 1/2 hour, I made a tester waffle to which I added a few drops of maple flavoring, almond extract and vanilla extract. The tester stuck to the waffle iron (it's new) but other than that, perfect results. Perfect. I can't wait for breakfast!!!

BTW - the breakfast sandwiches will feature shaved black forest ham and sunny side up eggs, between two waffles slathered with butter and maple syrup.

Sep 12, 2014
dkennedy in Home Cooking

Cooking From Buvette, By Jody Williams

Corrected now - thx.

Sep 11, 2014
dkennedy in Home Cooking

Cooking From Buvette, By Jody Williams

It had blue cheese, pomegranate, pears and walnuts with a balsamic dressing.

Sep 11, 2014
dkennedy in Home Cooking

Cooking From Buvette, By Jody Williams

I will.

Sep 11, 2014
dkennedy in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

Salmon mousse was terribly popular in the 1980s. Siegal, you were too young to appreciate the trend, but I remember making it quite a few times back when I was in college. I guess you can deduce from that comment how much older I am than you...

Sep 10, 2014
dkennedy in Home Cooking
1

Cooking From Buvette, By Jody Williams

Endive and Radicchio Salad, p. 86

A good salad, not a great one. I was not wowed.

Sep 10, 2014
dkennedy in Home Cooking

Cooking From Buvette, By Jody Williams

Toasted Oatmeal Brûlée, p. 44

Sorry to repeat myself but it was the picture that got to me. Truth be told, this picture, and this recipe, were my motivation for buying this book. My husband loves oatmeal and though he never, ever cooks, oatmeal is the one exception - he will make oatmeal. Not only for himself, but for all of us. So of course I thought of him when I saw this recipe. When I showed it to him however, he narrowed his eyes into a scowl and basically said, if I want to go through all that trouble, have at it, but I'm not going to make that.

Jody's headnote for this recipe, and many other recipes, is extremely helpful. She advises roasting the dry oats before cooking them in water gives this oatmeal a nutty flavor that permeates each bite, the caramelized sugar gives this hot cereal a creme brûlée-esque top and finally, this dish can be made up to a week in advance.

The grocery shopping for this recipe is the most daunting part. You will need rolled oats, pumpkin seeds, sun flour seeds, flaxseeds, hemp seeds, raisins, bee pollen, and other pantry items.

First you roast the oats. Then you cook up the oatmeal as you would normally. Mix in the raisins and seeds and turn it out into a pie dish. Bake til the excess liquid had evaporated. Sprinkle sugar over the top, return to broil. Top with bee pollen and serve.

I haven't made this one yet but I have all the ingredients in a heap on my counter. I was able to get everything from the bulk bins at my Co-op for under $10.00 otherwise, I think I might have passed. I will report back with the results.

Sep 10, 2014
dkennedy in Home Cooking

Cooking From Buvette, By Jody Williams

Choucroute Garnie, p. 198-199

This is another recipe I would never have made but for the homey and inviting photo that accompanied it. It translates to garnished sauerkraut, and though I am not a fan of sauerkraut, I felt compelled to try it.

I used a jar of Whole Foods brand sauerkraut, drained and rinsed. To this I added Tj's brand hard apple cider, juniper berries and sugar. The pork I chose to use for this recipe was 1 lb. of pork belly and 5 pork bratwurst (again, TJ's brand, fresh section). I separately browned and drained the seasoned pork belly, then added these to the kraut to "soften" as suggested by the recipe.

Jody gives you instructions for cooking the pork belly, making your own kraut, and for a leftover sandwich. I loved the way the pork belly tasted right out of the pan, but did not love it as much after it was added to the pot. Next time I think I might keep both pots separate. In other words, do the kraut, do the pork, then pour one over the other. This way I get to enjoy the delicious juicy fat from the brats and pork renderings, and the fat remains crispy instead of softening. A lot less healthy my way, to be sure

As for the leftover sandwiches, she was spot on! Sharp mustard, cut up brats, we used cold, crunchy kraut for the sandwiches and really loved it. I might even recommend just making the pork, then serving it with a highend kraut and good, sharp mustard.

Sep 10, 2014
dkennedy in Home Cooking

Cooking From Buvette, By Jody Williams

Ratatouille, p. 178-179

This is the third recipe I've made from this book but the first one I am reporting on, for several reasons. First, I just finished making it, so it is fresh in my mind. Secondly, it is the quintessential recipe from this book to illustrate why I find it so alluring. And thirdly, because it was delicious and it made me want to run to the computer to report on it.

This recipe, as I flipped through the book, called out to me. The picture, a rustic piece of toast, charred just a little too much, drizzled with melted butter and then with another good size pat for good measure, is heaped with a helping of ratatouille on top. Though it is listed in the Evening section of the book, I made it to go with my morning latte. It did not disappoint.

You start by chopping up a yellow onion, a pepper, and two roma tomatoes. Add these to a pot with some olive oil, and allow to soften. Add two cloves garlic, also chopped, salt and pepper. When everything is soft, add a whole eggplant, more oil, more salt and keep it on the stove for 10 or so more minutes. At this point you would add the zucchini, (I did not), herbs de provence, chili flakes and 2 glugs of sherry vinegar. Cook a little longer to allow the flavors to marry.

This recipe was simple as can be. Truly a peasant meal with every positive image that phrase is supposed to conjure. Unlike many ratatouille recipes, it made just enough for 2 or so servings and it was not an ordeal to prepare. I can't wait to have it again tomorrow.

As to why I think this is the perfect recipe to illustrate the genius of this book, it is because this book is packed with recipes many of us already know how to make without turning to a recipe, such as roasted chicken, beet salad, ratatouille, roasted apples, and so on, but she makes them seem special, and so they are again. In the right setting, with the right accompaniments, ratatouille can seem like a meal, or snack, fit for a queen.

Sep 10, 2014
dkennedy in Home Cooking
1

Cooking From Buvette, By Jody Williams

Though I have never been to the restaurant, the picture on the cover immediately drew me to this book.* Once I paged through it, I knew I had to make it mine. A kindred spirit on the What Cookbooks Have You Bought Lately thread suggested I start a cooking from thread, so here it is. Please join with me in discussing your experience cooking from this beautiful book and eating at the restaurant(s).

*See pages 40-41 for the cover recipes.

Sep 10, 2014
dkennedy in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I have now made three recipes from Buvette so I think it is time I start a cooking from thread. Here is the link:

http://chowhound.chow.com/topics/988673

Sep 10, 2014
dkennedy in Home Cooking
1

Nominations Thread: Cookbook of the Month October 2014

Have we ever done a Jewish Cookbook before? I would LOVE to see THE BOOK OF JEWISH FOOD or any other Jewish cookbook make it as a COTM. October would be especially apt because of the High Holidays (one is September, the other in early October).

Two other really great ones are The Gefilte Variations (out of print but reprinted under a different name) and The Jewish Holiday Cookbook. Both of these are great reads in terms of traditions, etc and the recipes are solid.

Sep 10, 2014
dkennedy in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

I'm not sure about the Olney book back to back with Avec Eric, but definitely another time. I do like the idea of Mighty Spice.

AOC

MIGHTY SPICE

Sep 10, 2014
dkennedy in Home Cooking