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Japanese House Curry (brand) .... how can I make it taste better?

I usually add a big squirt of bulldog sauce (Japanese Worcestershire) to my curry roux, and sometimes a dash of mirin and soy. I also like a blend of S&B and House curries (50/50) and make sure to carmellize my onions well to make the curry a little richer.

Daikon, carrot, potato, meat of choice, and a grated Apple are usual additions.

Japanese curry is a favourite comfort food of mine. Not one I grew up on but it's one I crave now and I make it at least once a month! No Recipes website has a great curry roux from scratch if you want to make your own, but I'm fond of the blocks.

Jan 27, 2015
kaymbee in Home Cooking
1

Looking to spend about $500 for 4 people on a Saturday in two weeks?

Borealia. On ossington. Two thumbs up.

Dialo and Branca are two other places I've been recently that would also fit the bill.

Dinner Party Help

I would lean towards the garlic leg of lamb, as I like a savoury meat with a sweet pickle. My mom always served a sweet homemade relish with her roast beef and gravy, and it was the best thing when the salty gravy and sweet pickle ran together. Anything you could make a savary pan jus or gravy with to finish would get my vote.

Jan 24, 2015
kaymbee in Home Cooking

Baked Potatoes for a Crowd

Thanks for the tips. I think I'm going to cook for 40 minutes at 350, finish off the ham and cauliflower then pop back in at 400 for 20 minutes to finish off while the ham rests.

I agree with greygarious that the potatoes have the most to lose from a texture perspective and don't want to compromise the fluffy interiors I'm after!

Jan 24, 2015
kaymbee in Home Cooking

Baked Potatoes for a Crowd

I wouldn't reheat from cold, but rather bake for the last hour before turning the heat up to 450 for the cauliflower and ham glaze. I'm just not sure the potatoes would hold at temperature for as long as 45 minutes out of the oven so reheating would be necessary I would think?

Jan 23, 2015
kaymbee in Home Cooking

Baked Potatoes for a Crowd

I'm hosting a little get together this weekend. The menu with be a large baked ham, whole roasted cauliflower with beer cheese sauce, baked beans, baked potato bar. The green sides will be supplied by friends.

I will bake the beans most of the day and the ham for several hours at low heat before glazing and cranking the heat. The cauliflower and ham will be roasted at 450 for the last 30 minutes before serving.

Can I bake the potatoes at 350 earlier in the day and pop in the oven for 15 minutes at 450 to warm or will that compromise the texture of the potato? Does anyone have any experience with baked potatoes for a crowd? I love when baked potatoes are hot and fluffy from the oven, but not such a fan of the texture of cooled and reheated potatoes that you can sometimes get at a lacklustre steak house.

Any hints would be appreciated!!

Jan 23, 2015
kaymbee in Home Cooking

Are crispy eggs a culinary no no?

I can't remember if it was bon Appetit or saveur, but one (both?) of those magazines ran an article on crispy fried eggs last month. They are anything but no no, I think they might be en vogue.

POULTRY SOUP! Home Cooking Dish of the Month (January 2015)

I made this once last winter as well!! So a repeat, if that makes any difference. I believe it was the cover of a bon appetit last winter and khao soi is my favourite dish at my favourite thai place. This was a great version.

Jan 13, 2015
kaymbee in Home Cooking

POULTRY SOUP! Home Cooking Dish of the Month (January 2015)

I made this khao soi:

http://www.bonappetit.com/recipe/chic...

A Thai chicken curry noodle soup. I made almost exactly as directed, with the only deviations to add some lemongrass stalks and shrimp paste to the curry paste, and extra fish sauce and palm sugar to finish and made sure to add preserved mustard greens for a topping.

Really excellent. Warming and delicious - very appreciated by my under the weather man friend. Leftovers were even better the next day for lunch - I just kept the noodles and soup and veggie toppings separate and added the warmed noodles to the separately heated soup.

Winter brunch menu

I did shakshuka for 10 ata brunch last January! It was easy with a little planning.

I used this ottolenghi recipe, doubled:

http://www.allaboutyou.com/food/recip...

I made the sauce the night before. The day of, I heated it on the stove. I purchased individual ramekins at the dollar store (prob 1-1.5 cup capacity) and put them on a cookie sheet - dished up the sauce when it was bubbling, cracked an egg in each and baked as baked eggs. (I did a test batch the week before to test cooking times).

Topped with feta and parsley and served with kale salad and beautiful bread.

Pouding au chomeur (quebec style dessert) for pudding.

Everyone raved and it couldn't have been easier - minimum work time at the party.

Jan 12, 2015
kaymbee in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

Just picked up Fermented Vegetables and I'm excited to dive in - I love fermented pickles.

Jan 11, 2015
kaymbee in Home Cooking
1

Nominations Thread: Cookbook of the Month February 2015

I just made the okonomiyaki last week and it was delicious. I added a hair more water to mine, and a half batch cooked up enough for dinner and leftovers for lunch. A delicious meal with a side of miso soup and sticky rice!

I would love to check out more JAPANESE SOUL COOKING.

Jan 11, 2015
kaymbee in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

Picked up Saveur: the New Classics. It's great! I also have been lusting over A Change in Appetite - anyone have strong opinions on that one way or the other?

I just read April Bloomfield's new book will be veggie based, called A Girl and her Greens. As her first book is one of my absolute favourites I just can't wait for this one to come out in March.

Jan 11, 2015
kaymbee in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

I live by a Korea town too (about a 20 minute walk) and I just love everything about korean food. The groceries and markets are full of gems - rice cakes, cheap shimjei and King oyster mushrooms, fresh kimchi, gochujang, fresh tofu, asian pickles. And many japanese products as well. The tofu stews and pork bone soups are so fantastic. Give it a try!! There is more than just BBQ to discover :)

One Bag of Chickpea Flour, Five Ways to Use It - From Food52

I was inspired by that article today to pull out my chickpea flour! I made the vibrant spring socca recipe this evening (which I've had bookmarked forwver and is the original recipe I purchased the flour for but have never made).

Substituted dill, parsley and frozen sweetlet peas in the pesto (not at all traditional but it was what I had) instead of the arugula and basil, and topped with a little feta, lemon zest and parmesan. Sliced cherry tomatoes would have been nice too but I didn't have any on hand.

A total keeper of a recipe! It was such a tasty and bright dinner.

Jan 05, 2015
kaymbee in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition! [OLD]

We're you at The Good Egg? They have the best selection in the city! I would love to know what you think of Duck and Waffle, I did a good long look through it a few days ago and opted for The Fat Radish instead.

Jan 01, 2015
kaymbee in Home Cooking

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

Just picked up Prune, and totally devoured it. So inspiring and different - while I missed the lack of head notes (I really love reading about a dish's history and development) Gabrielle's voice really comes through in her writing of the recipe. The splattered pages and hand written notes/highlighting just adds to the appeal for me. There are no food porn photo shoots of the recipes, just real images peppered here and there.

There are so many things I want to make and the volume of recipes leaves nothing to be desired. I plan to start with the chicken noodle soup with chicken liver dumplings this weekend, and go from there. There are certainly things I won't be making, but I love the mix of high/low and the dishes are exciting enough to try out her way. I hesitated to buy it as it didn't catch my interest initially, but I'm so glad I did. It plays into my wish-I-was-a-chef fantasies and I love the no nonsense recipes - this book assumes you can cook and doesn't coddle you with excess instruction. This one is a keeper.

Nov 20, 2014
kaymbee in Home Cooking
1

Please recommend a newly published cookbood for my friend who has a large collection

I believe it is the French Lucques so I always say it similar to Luke's

Jan 20, 2014
kaymbee in Home Cooking
1

What cookbooks have you bought recently, or are you lusting after? January 2014 edition! [Through January 31, 2014]

I purchased Japanese Soul Cooking this month as well. It is fantastic, I hope you enjoy it as much as I do.

Jan 18, 2014
kaymbee in Home Cooking
1

February 2014 Cookbook of the Month Nominations

So Japanese Farm Food is definitely a more simplistic way of cooking Japanese food than Japanese Soul Cooking. More like the Alice Waters of Japanese flavours - simple recipes and delicious flavour combinations.

Japanese Soul Cooking is Japanese comfort food. The stuff that isn't as good for you but you crave. I like and use Japanese Farm Food but I will use Japanese Soul Cooking more often.

Jan 14, 2014
kaymbee in Home Cooking

February 2014 Cookbook of the Month Nominations

I also have Japanese Farm Food, I will do a comparison tonight and post it.

Jan 14, 2014
kaymbee in Home Cooking

February 2014 Cookbook of the Month Nominations

This book filled a void for me. It's all the Japanese things I love and want to make at home - tonkatsu, okonomiyaki, udon, soba, donburi, tempura, Japanese salads and curries. It's japanese home cooking rather than sushi. Everything I've made has been wonderful - I've looked for a book like this for ages and it was exactly what I was looking for.

Jan 14, 2014
kaymbee in Home Cooking

February 2014 Cookbook of the Month Nominations

It's probably too late to get any traction here, but I would love to see JAPANESE SOUL COOKING as COTM.

Jan 13, 2014
kaymbee in Home Cooking
1

January 2014 Cookbook of the Month, GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA: Cebiches; La Olla; Salads

Havana Style Black Bean Soup, p507

Black beans are simmered with water, green pepper, onion and bay leaf until tender; the seasonings are removed.

For seasoning sauce, garlic is sautéed in olive oil. Onion, green pepper, Cubanelle pepper, bay leaf, cumin and oregano are added and cooked until soft, the whole lot is then added to the beans.

Red wine vinegar, salt, pepper, roasted red pepper and sugar are added and the soup simmered until creamy.

This soup was delicious. I added a touch more salt and served with cilantro, queso fresco, crema and a scoop of white rice. I love Goya black bean soup (my dirty little secret) and have been looking for something homemade to replace my habit - I think I've finally found it.

Leftovers were wonderful as a topping for huevos rancheros.

Jan 07, 2014
kaymbee in Home Cooking

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

I haven't yet although I have bookmarked so many recipes. I've been following the thread though and will definitely post about the recipes I try! I'm excited to dive in - its a great cookbook for the winter.

Nov 10, 2013
kaymbee in Home Cooking

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

Another way to get a sneak peak: JJ Goode, who cowrote the cookbook, is guest editor on Food52 this week. I just saw his first article, they will be sharing recipes from the cookbook and interviews with Ricker all week. :)

Nov 04, 2013
kaymbee in Home Cooking

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

I haven't yet done a deep dive into the book, but what I have read has been fantastic. I love the layout and there are so many gorgeous photos. It's quickly moving up the rankings of my must-have list.

I have made several of Ricker's recipes in the past and they have turned out perfectly so I'm excited to try my hand at a few more. I will report as I go!

Nov 04, 2013
kaymbee in Home Cooking

What cookbooks have you bought recently, or are you lusting after? November 2013 edition! [through 11/30/13]

I purchased several the other day.

Momofuku, after lusting after it forever.

The New Midwestern Table - I love this book.

Pok Pok - my favourite of the bunch.

Nov 03, 2013
kaymbee in Home Cooking

Pok Pok Cookbook anyone got theirs yet??

I got mine yesterday and I love it. He says he has at least 2 more cookbooks worth of material and I hope so, I already can't wait for his next one!

Nov 02, 2013
kaymbee in Home Cooking
1

winter squash soup

I love that soup too and have made it before with other types of squashes. Most recently, a blend of acorn and buttercup.

Nov 02, 2013
kaymbee in Home Cooking