likescrab's Profile
Pick me a sub-$30 wine to go with tomato sauce
oh yeah, i forgot about the arcanum. it's a good one. and so cheap for what you get! and really, just support your ontario farmers and winemakers....and think about the carbon footprint of your italian wines....
Pick me a sub-$30 wine to go with tomato sauce
oh, that's easy. Lailey Shiraz, Marynissen Cab Merlot, Henry of Pelham Merlot, Jackson Triggs estate Shiraz....all under $20 i believe and all ontario. support your local farmers!
Marc Bittman Toronto (moved from Ontario board)
wish i had....although it would be like preaching to the convereted....
Where else do ladies who lunch lunch?
nah, you gotta have an open mind. i trained for a year under a mexican chef and i know what i'm talking about. i'm saying if you like good, authentic mexican food, chimi's is the place to go. who cares about decor? it's all about the mole poblano, carnitas and guac. and the atmosphere is not grungy at all. have you even been?
St.Catharines Foodie
Ooohhh, i disagree about Salah Thai. I always found Spicy Thai much, much better and the room is so pretty!
In virgil, the pie plate is the place to go. delish.
good old epicurean in notl is a fallback. and believe it or not, the prince of wales has some pretty good stuff happening, if you can pay hotel prices.
avoid the irish harp in notl at all cost. zest is nice, but zee's, ugh, stay away.
what's new and/or noteworthy (with simple food, good wine and ambiance)?
so, whaddya think?
Kaiseki Cuisine in the GTA
we use black cod at my place because it is sustainably fished and the population is not endangered.
Zucchini bread recipe?
any zucchinni bread is made better with chocolate. chocilate zucchini bread is delish!
eggs, lentils, no frittata—go
cook the lentils so they are still al dente. poach your egg in red wine, soft. serve egg over lentils with sauteed kale/chard/cabbage.
Duck legs, ideas or receipes
confit! or a red wine braise, or a beer baised braise. but really, confit is the best way to go.
Spent all night making eclairs... and they collapsed
It has been my experience that i do leave the oven door open after 5 minutes. always worked for me. keep an eye on your oven temp and calibrate it with an overn thermometer so you're getting an accurate temp.
great breakfast at the goof
mmm. eggs benny, fresh fruit, home fries, hot coffee. what's not to like?
Where else do ladies who lunch lunch?
Coquine, Quince, One, Chimichanga's, Lai Toh Heed. To name a few...
beef cheek question
we had them at my rest in Dec and again for new years eve. a nice touch is braise them with star anise, cinnamon, nutmeg and red wine and beef or veal stock.
creme brulee - how far in advance can i torch the top?
at my rest we never brulee them in advance. we pre-cook earlier in the day, hold cold then brulee at the last moment. it's nice if the custard in chilled and brulee is hot.
Claudia Roden's Orange Almond cake
also joyce goldstein has a nice on in "Back to Square One"
co-ed baby shower menu -- am I missing anything?
my goodness, that sounds absolutely delicious.
Oranges! Salad ideas? And...?
crab and avocado. roasted candy cane beets in a sherry wine orange vinagrette with supreme of orange. oven baked orange chips. orange cake/muffin/quick bread.
Chocolate Cake/pudding on the bottom
yeah, i got the recipe from the internet. it's so easy to make. and the kids love it.
Egg yolk/whole eggs in buttercream
yup, that's the one i use when i make wedding cakes. it's fool proof.
Help! Need a little Asian-flavored chicken salad for tonight.
i think you're on the right track and wouldn't add any mayo. keep it light, you could mash up the avocado a bit if you feel the need to bind it more. add some slivered carrot, cucumber, red pepper and bean sprouts and you're good to go.
risotto--need complimentary course
i'd serve a roasted beet salad with cheeseand nuts and serve with the risotto with mushrooms sauteed in butter with chiffonade of sage deglazed with white wine (or red). mmm that sounds good!
A Question About Stocks
yeah, it's a piece of cake to make and freeze in freezer cubes. they you have a stash all summer when you don't want to make stock.
Best Chili Recipe
i swear by a pork chili recipe i got out of Fine Cooking over 10 years ago. It's quite wonderful using reconstituted dried chilies, cilantro, lime juice and melting tender pork shoulder. Same article also does a red chili and a green chili. They might be archived somewhere. if you like, i can look it up for you and send you the recipe. let me know.
Sweet Potato Oven Fries?
watch your oven heat and be sure to liberally coat them in oil. i wouldn't go higher than 325 or so.
What kind of soup is bad to freeze, why, and what about mirepoix?
i wouldn't freeze any soup with veggies or pasta or rice in it, they'd go all mushy. I routinely make stock of any kind, freeze in ice cube trays, transfer to a freezer bag and just pull out stock as needed. That was you can make a soup anytime you like and also have that little amount you so often need.
Recipe Idea... Is it good?
Oh, that does sound good. How about peanut butter? Red velvet?
