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Anyone else hate the new Saveur makeover, or is it just me?

The April issue also went into the trash. Sad.

1 day ago
emily in Food Media & News

March 2015 COTM: GROWING UP IN A KOREAN KITCHEN - Sections 1 & 2

Lovely photo!

Mar 23, 2015
emily in Home Cooking
1

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I really enjoyed it. I used sorghum and didn't notice it being too heavy. I liked the strong ginger note and allspice is always a welcome addition.

Mar 21, 2015
emily in Home Cooking
1

Anyone else hate the new Saveur makeover, or is it just me?

I don't care for it either (though I don't hate BA the way some do). The last issue of Saveur was the first one in recent memory that I had ZERO interest in and threw away.

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

Laurie Colwin's Gingerbread (used bourbon vanilla sorghum in place of molasses since it had been languishing in the pantry for a while)

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

Will try. I had the rice-stuffed lotus root in Shanghai on Fuchsia's trip a few years ago and loved it.

Mar 18, 2015
emily in Home Cooking
2

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

I'm super excited about this book. I've been dragging it around the house with me for days. Haven't made anything from it yet, but it has such an appealing range of recipes. I just wish the authors had added more background/commentary to the recipes. I've marked a long (!) list to try:
Garlic Cucumbers
Chili Peanut Cucumbers
Jade Mountain
Vinegered Cabbage Salad
Tofu Shred Salad
English Spinach with Glass Noodles
Marinated Spicy Carrots
Sweet Vinegered Lotus Root
Hot and Numbing Eggplant
Vinegered Potato Shreds
Stir Fried Spinach and Peanuts
Mixed Mushrooms in Chili Oil
Spicy Black Bean Tofu
Steamed Eggplant
Crisp Fried Tofu Squares
Wok Fried Broccoli with Ginger and Mushrooms
Coriander Salad
Scrambled Egg with Tomato
Chinese Cabbage with Mustard
Stir Fried Snow Pea Sprouts
Enoki Mushrooms with Egg Tofu (never heard of egg tofu before)
Roasted Cumin and Chili Potatoes
Dongbei Cabbage Salad
Spicy Xian Carrot and Daikon
Hot and Sour Cabbage
Silken Tofu with Spicy Sauce and Peanuts
Dry Fried Vegetables with Sesame Seeds
Mashed Sesame Eggplant
Sweet and Sour Fish
Hainanese Chicken Rice
Xinjiang Big Bowl Chicken
Deep Fried Ginger and Five Spice Chicken
Sticky Pork in Bean Sauce with Pancakes
Rock Sugar Pork Hock
Steamed Black Bean Pork Ribs
Hunan Red Braised Pork Ribs
Soy Braised Pork Belly
Pork Stir Fried with King Oyster Mushrooms
Lion's Head Meatballs
Pearly Meatballs
Twice Cooked Pork
Sesame Seed Beef
Taiwanese Beef Rice
Chargrilled Spicy Lamb
Hunan Orange Beef
Stir Fried Lamb with Leeks and Coriander
Simmered Lamb Shanks
Beef Ribs with Vinegar and Honey Dates
Beef, Red Onion and Black Bean Stir Fry
Braised Beef Cheeks with Ginger and Rock Sugar
Twice Fried Cumin Beef
Wonton Noodle Soup
Mung Bean Jelly Noodles
Hand Cut Noodles with Mustard Greens, Vinegar and Chili
Spring Onion and Ginger Noodles
Chongqing Noodle Hotpot
Fried Mixed Mushroom Noodles
Dan Dan Mian
Ants Climbing a Tree (with shiitake mushrooms which I haven't had before)
Beef and Tomato Noodles
Beijing Meat Sauce with Noodles
Stir Fried Beef and Rice Noodles
Shanghai Fried Noodles (picture looks like what I've been looking for... love these)
Xian "Hamburgers"
Sesame Buns
Spring Onion Pancakes
Steam Fried Pork Buns
Garlic Chive Packets
Sichuan Dumplings in Chili
Curry Puffs
Abacus Beads
Jian Bing
Fried Pork and Coriander Breads
Fried Beef and Dill Flatbreads
Sweet Peanut Rice Flour Dumplings
Sticky Rice and Black Sesame Cake
Peanut Biscuits
Rice Stuffed Lotus Root
Peanut Soup
Stuffed Sweet Potato Cakes

April 2015 COTM: Nomination Thread

PLEASE TO THE TABLE

Mar 15, 2015
emily in Home Cooking

April 2015 COTM: Nomination Thread

Have always wanted to delve into "Please to the Table".

Mar 13, 2015
emily in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

Not sure if anyone posted this yet:
http://www.eater.com/2015/1/15/749494...

Some recent acquisitions:
"River Cottage Veg: 200 Inspired Vegetable Recipes"
"The Real Food of China" - I'm really liking this one, though I haven't cooked anything from it - found a cabbage and hot mustard recipe that I think is the same dish that I ate on a trip to Beijing
"Teff Love"
"The Taste of Country Cooking" - a very good read
"The Gift of Southern Cooking"
"Food of Taiwan" - pre-order

Mar 11, 2015
emily in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

Was hoping we'd find out when her next cookbook will be coming out!

Mar 10, 2015
emily in Home Cooking
1

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I had to throw away a chocolate cake I made the other day because I *could not stop eating it*. Meant to take it to work the next day but it was too compelling for me to be left alone with it....

Mar 06, 2015
emily in Home Cooking

how to make restaurant style Thai Curry?

I agree about the Mae Ploy - ick. I haven't been able to find Nittaya (it's on Temple of Thai website, but their online ordering has been down for a while and they don't respond to email), but have been using Mae Anong, ordered from Amazon with good results. One of the keys, I feel, is to balance the curry towards the end of cooking - using fish sauce (salty), tamarind paste (sour) and palm (or brown) sugar (sweet).

Mar 04, 2015
emily in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

It's actually called "The Real Food of China" - by Leanne Kitchen:
http://smile.amazon.com/Real-Food-Chi...

Mar 03, 2015
emily in Home Cooking

Moist chocolatey chocolate cake recipe like a boxed mix?

This is my favorite chocolate cake recipe. In fact, I just made a 1/2 batch to try it again and had a hard time staying away from it (even unfrosted). It's moist, soft, very chocolaty and pleasantly sweet. It comes from one of Cook's Illustrated's old books. According to CI, milk, buttermilk and sour cream all dilute the chocolate flavor, which is why this recipe contains water. Adding the cocoa to hot water also makes the cake more chocolaty.

1/2 cup natural cocoa
2 teaspoons espresso powder or instant coffee
1 cup boiling water
2 teaspoons vanilla
12 tablespoons butter, room temp
1 1/4 cups sugar
2 eggs
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350. Grease/flour two 8" pans. Mix the cocoa and espresso/coffee powder in a bowl and then add the boiling water. Stir to mix and let cool to room temp. Meanwhile, beat the butter until smooth (30 seconds). Add the sugar and cream until white and fluffy, 3-5 min. Add in the eggs, one at a time, beating for a minute after each. Mix together flour, baking soda and salt in a bowl. Add 1/3 flour mixture to butter mixture, then 1/3 cocoa mixture and so on. Pour into pans and bake 23-30 min. or until firm in the center.

Mar 03, 2015
emily in Home Cooking
1

Cooking from and Commentary on the 2015 Piglet Contestants

Nice review. Makes me want to crack open my copy of My Paris Kitchen.

Mar 03, 2015
emily in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

Has anyone seen "The Food of China" or know anything about it? It's to be published in the US soon but I believe it already came out in the UK. Had some high hopes but remember reading a disappointing review somewhere...

Mar 02, 2015
emily in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition!

Wow - had not heard of several of those books. Food of Taiwan and Teff Love are going into my cart.

Mar 01, 2015
emily in Home Cooking

What cookbooks have you bought lately or are you lusting after? October 2014 Edition. [old]

I've made several things from Simple Thai Food.

Tom Kha Khai - delicious. Galangal, lemongrass and kaffir limes are steeped in a mixture of coconut milk and chicken stock and then oyster mushrooms, fish sauce and chicken go in. Lime juice, chiles and cilantro are added off the heat. So good.

Beef Matsaman Curry - made this with a new brand of curry paste I've switched to (Mae Anong). I had to add a bit more sugar than the recipe called for to get what I considered a perfect balance. We loved this one.

Phanaeng Curry with Chicken and Kabocha Squash - this one was disappointing but may have been because I was using Mae Ploy curry paste that was past its prime. My kabocha squash was flavorless, as well (I seem be having problems getting good specimens). I kept trying to get the final dish balanced, but wasn't able to.

Sweet Dry Curry of Pork and Long Beans - I used the suggested substitute of green beans. Really liked this one, too. Definitely sweeter (as the title suggests) but it really worked.

Feb 25, 2015
emily in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy Valentine's Day 2015 edition! [OLD]

Colwin's recipe looks like a variation on the River Road Spinach Madeleine recipe (which I have bookmarked, but have never made). I added Edna Lewis's Taste of Country Cooking to my basket; for some reason, I've never been inspired to buy it before, but the writing looks lovely.

Feb 25, 2015
emily in Home Cooking
1

Why are sticks of butter long and skinny in the East, but short and fat in the West?

Interesting - my mom used to buy Land O Lakes butter when I was growing up (in California) and the sticks were the long, skinny kind. I still find the stubby variety weird.

Feb 20, 2015
emily in Food Media & News

Trader Joe's YAY/MEH/NAY - February 2015 [old]

I agree - I eat a lot of Chuao dark chocolate bars (peppermint is my recent favorite) and the chocolate in the TJ's bar does not taste the same (nor nearly as good as Chuao's).

Feb 20, 2015
emily in Chains

What cookbooks have you bought lately, or are you lusting after? Happy Valentine's Day 2015 edition! [OLD]

This has been my problem with the Piglet in the past - I feel like the judge should cook something from the books (or several things) in a "tournament" like this. Fine to have an opinion from a read-through, but I expect more if you're signing up to judge.

Feb 18, 2015
emily in Home Cooking
1

Nominations Thread: Cookbook of the Month, March 2015

GROWING UP IN A KOREAN KITCHEN

Feb 15, 2015
emily in Home Cooking

A Proper New York Corn Muffin Recipe

Well, the milk was still very liquidy, not thick at all like buttermilk, so would that make a difference in the end product? I bake a lot, but really don't know the answer.

Feb 12, 2015
emily in Home Cooking

Nominations Thread: Cookbook of the Month, March 2015

I'll third A KITCHEN IN FRANCE.

Feb 11, 2015
emily in Home Cooking

A Proper New York Corn Muffin Recipe

Yes, thanks for posting this. When I read the original post, it made me think of the corn muffins I buy at Whole Foods in Miami Beach - they are a bit rustic and crumbly and sweet, but not too sweet. This recipe is quite close! The WF ones are a bit more dense, so I might try increasing the ratio of cornmeal to flour a bit. I used milk soured with vinegar instead of buttermilk, which may have changed the results, too.

Nominations Thread: Cookbook of the Month, March 2015

PLEASE TO THE TABLE

Feb 11, 2015
emily in Home Cooking
1

Nominations Thread: Cookbook of the Month, March 2015

I've also pre-ordered it. I like the idea of a Korean month, but only own "The Korean Table". Was not taken with "The Kimchi Chronicles"...

Feb 10, 2015
emily in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

(Dutch) Gingerbread Loaf from "Warm Bread and Honey Cake" - this is my first recipe from this lovely book and it was very well received. It has a nice mix of spices, including cardamom, mace, cinnamon, nutmeg and ginger. Has anyone else cooked out of this book? It has such a unique mix of recipes.