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Ton of Limes

Lime juice freezes brilliantly as does lime zest. Then you are on your way to lime sorbet, key lime pie or ice cream, and lime jello shots...the latter makes for an interesting conversation starter at a brunch. Also ceviche if you have appropriate fish or other seafood on hand now...I don't think frozen juice would be as useful with raw fish.

Dec 31, 2013
LJS in Home Cooking
1

Tagine help, please!

Thank you all SO much, especially Paulj!)...I am going to prep lamb in cast iron fry pan on stove top (dish requires searing lamb chunks) and then pop into prepped tagine with other ingredients for low (325), slow (2/1/2 hours) oven braise (tagining?). I will let the board know how this beautiful piece works!

Dec 31, 2013
LJS in Home Cooking

Tagine help, please!

topping

Dec 30, 2013
LJS in Home Cooking

Tagine help, please!

I received a Mason Cash Ceramic fully glazed tagine as a Christmas gift...with no instructions, beyond "not for use on a hob". ( I am thinking a hob is a stove top element for a gas oven?). Questions abound and I have not had an email response from manufacturer.

Amazon.UK does have some reviews of this item and it seems that you cannot put it in an oven beyond Mark 4, without risking cracking. or at minimum crazing. But I could braise this dish slowly in the oven at 300 degrees, so that might be okay...with a cookie sheet underneath in case of disaster?

Or should I treat this strictly as a serving dish?

I am marinating a couple of pounds of good lamb shoulder in Moroccan spices and plan to cook it with shallots, dates and honey...if necessary I can simply treat as a stew and oven-braise in my trusty Le Creuset and serve in the fancy tagine.

Dec 30, 2013
LJS in Home Cooking

Trattoria della Nonna-Lunenburg,NS- Is there a future?

Update: as of May 1, the entire menu will be Terry's creation, according to current owner of Cafe Chianti who we chatted briefly with at the restaurant. He seemed pleased to offer his new chef free reign and I think this may be caused by positive response. On a dreary Wednesday at 5:30 the dining room was already filling up, and the back room had hosted a private party that just cleared in time for dinner. All good signs of more activity than Cafe Chianti has seen in ages.

Mar 31, 2013
LJS in Atlantic Canada

What is your favorite stuffed pasta filling?

Try adding a touch of Amaretto to squash...

Mar 29, 2013
LJS in Home Cooking

Most Overrated/Underrated Fine Dining in Halifax

Bonehead's deserves a mention. At the far end of Barrington (past the Atlantic Superstore) is a little BBQ place, that tunes into a great blues satellite radio station, has a simple but happy atmosphere and serves really good food.

I had the ribs, with sides of corn bread, salad, and dirty rice-the ribs were smokey, spicey good with extra sauce if you needed it. The salad was crisp and served the way I asked for it (which showed staff was paying attention.) I am not a fan of corn bread but my husband liked it. And the dirty rice was terrific, with chorizo sausage and without greasiness!

DH had the brisket sandwich and one taste confirmed that it would be on my list for a future trip.

Counter staff are friendly, competent, and know their food: managed an allergy issue with no problem or second-guessing. Yes, it is pricey ( $35 for lunch for two...but we took food home and had soup for dinner as we were still feeling well-fed.)

Let me add again for returning Haligonean's, get thee down to Lunenburg for truly fine dining...Fleur de Sel.

Also, keep an eye on (tired old) Cafe Chianti...Terry Vasallo of Trattoria della Nonna in Lunenburg (sadly, over now) has gone there and a re-think is apparently in process.

Mar 18, 2013
LJS in Atlantic Canada

Is it possible to make a delicious pork chop?

Oh, I am so glad you said that Mucho! I have followed this entire thread thinking that I just love the (organic) chops that I buy, dress in my own version of S&B and bake in the oven...I had no idea until |I read this thread that a simple pork chop could create so much cooking angst!

Mar 18, 2013
LJS in Home Cooking

St. Patrick's Day dinner or meal

Thank you, very interesting idea for soda bread as a yeast, rather than a quick bread...I am going to check out nyour link....when you say rainbow medley raisins, is that a brand? or just a combo of sultana, golden,Thomsom etc?

Mar 18, 2013
LJS in Home Cooking

St. Patrick's Day dinner or meal

Now this is intriguing to me-you soak corned beef, too? and even changing the water? That is what folks do around here (east coast Canada). But both in Toronto and NYC, all I did was buy it (in a vacuum plastic bag) and rinse off some of the visible peppercorns before cooking-no pre-rinse. Is this a different corning technique-mine has never seemed too salty before I moved here, where one soak still left it way too salty, yet under-spiced, in my opinion.

Mar 16, 2013
LJS in Home Cooking

St. Patrick's Day dinner or meal

Il Divo: My DH is also Irish and we always do a special St. Patrick's Day thing...but where we live now, they don't 'prep' corned beef the way we did back home...it is more a salt beef that a) needs to be soaked over-night and b) doesn't have the subtle spicing of what we think of as corned beef.

Long story short: bought some fabulous thick local lamb chops and will do them with masses of carmelized onions. Mashed potatoes with chopped fresh chives. Asparagus, just 'cause he likes it. Irish soda bread, from my very own hands.

Dessert now, is idiosyncratic beyond belief: hubby's favourite green dessert is a childhood one that his mother made for the family on St. Paddy's Day. It is a Lime Fluff, a gelatin whip (yes, lime jello and whipped semi-freddo carnation milk) on a bed of graham cracker crumbs....I bet there is not a single soul in all of Dublin that is having this for dessert!

Prosecco to drink, because it is a celebration, but I am NOT Irish!

Mar 15, 2013
LJS in Home Cooking

What to do with unripe cantaloupe?

I, too can tell if a melon is ripe from the smell...but I know I have an acute sense of smell...I was once recruited by a parfumier to sniff stuff in the nose equivalent of a 'taste-test'!

But I know this is a talent much like being naturally musically savvy which I am not: others do not necessarily smell what I smell.

I'd be inclined to let it go-unless you are dead keen on chutneys-there are melon chutney recipes where the spices are really just using the melon as an excuse to cling to...

Mar 15, 2013
LJS in Home Cooking

9lb Pork Shoulder: HELP!

I am so glad you said that-I do a lot of recipes usking this cut of pork that are variations on the braise, including BBQ Pulled Pork, South American Pork stew and also the Zuni Cafe Mock Porchetta. I use a good sized La Creuset, or cast-oven skillet if pre-marinading and a slow, slow oven.

Or, alternatively a good big slow cooker, but if you go this route,cut back on any vinegar or vinegar-based ingedients if using a slow-cooker, it seems to intensify that flavour and put the blend of ingredients out-of-balance.

Mar 15, 2013
LJS in Home Cooking

Rochester-Pittsford-Henrietta: Eateries, Please!

We are going to be in Rochester, NY for 3-4 days in late April.

We are interested in local institutions and just good-eats in just about any category. Especially seeking: Italian, Mexican, Indian, but frankly anything that is interesting to fellow Chowhounds will be useful to know.

Mar 12, 2013
LJS in New York State (exc. NYC)

Trattoria della Nonna-Lunenburg,NS- Is there a future?

Read this the other day-I hope that he is given a free hand in re-shaping the menu...it does read a bit oddly at the moment, pulling in a whole bunch of directions with different cuisines, and not in a good fusion sort of way. I just pray Terry will be doing his amazing calamari at Cafe Chianti!

Mar 08, 2013
LJS in Atlantic Canada

Breakfast and lunch ideas for Halifax needed.

Brooklyn Warehouse is really good and fits the quirky description if by that you mean unusual locale and use of space and innovative approach to food offerings.

Mar 08, 2013
LJS in Atlantic Canada

Breakfast and lunch ideas for Halifax needed.

Morris East is very good for a lunch that makes use of local produce and greens-even their drinks have local herbs as flavour accents. And Piatta is new and full of innovative pizzas with excellent friendly service.

Mar 08, 2013
LJS in Atlantic Canada

Breakfast and lunch ideas for Halifax needed.

The Ardmore Tea Room is not what is once was... the restaurant in The Atlantica is quite good for breakfast and in the same area of town.

Mar 08, 2013
LJS in Atlantic Canada

Halifax -- where to buy carrageenan?

Have you tried Bulk Barn? the one near the exit to 103 is the one I use and their manager is super involved. She would probably get it in for you if you ask nicely.

Mar 08, 2013
LJS in Atlantic Canada

ISO-Dream Bar recipe-not cake mix, not chocolate chips

IsobelT: Wanted to say a BIG thank-you. I made these for my daughter who is Celiac (requires gluten free diet)..I had to substitute only the flour and I used the amazing William Sonoma Cup4Cup. Despite the exchange, they still tasted just like what I remembered and DD was thrilled as I had gone on about the recipe for ages. Next time, I will 'up' the YUM factor by adding a bit more coconut and brown sugar...but thats just my family's sweet tooth!

Mar 07, 2013
LJS in Home Cooking

What is "castor sugar"?

You could also try for "Fruit Sugar" at the supermarket. More often during canning season than year round is this item available, but here it is available year-round at Bulk Barn.

Feb 19, 2013
LJS in General Topics

ISO-Dream Bar recipe-not cake mix, not chocolate chips

Thank you SO much-in a weird co-incidence, I actually worked for Chatelaine Magazine. I guess Dream Squares must be a Canadian thing, like butter tarts and Nanaimo bars...funny how very regional tastes in sweets can be.

In any case, I am going to try this recipe and satisfy the craving I have had for several years now!

Feb 18, 2013
LJS in Home Cooking

Planning a dinner party, How do you handle dietary restrictions

Great thread! some years ago I would likely have agreed with the poster just above me, Puffin ( if I type fast!) who suggested its just not worth it. I would have agreed as someone who has a very minor allergy and manages to 'eat around it'. I thought others should do the same.

I am no longer so arrogant. My child was diagnosed, mercifully, as Celiac after years of mysterious, often-frightening, ill-health. She was on her way seriously down-hill before the illness was recognized. Now, 10 years later she lives totally GF and enjoys robust good health.

Until she goes out to eat. Then she has to be very, very cautious. There are so many well-intentioned folks out there both in home and commercial settings that don't get that GF means totally Gluten-Free. In the past year,DD has been made violently sick from chili in a restaurant (probably transfer from a spoon dipped in a cream soup vat) and from a dinner party where the hostess "just used a little AP flour, didn't add gluten at all" to thicken a sauce she swore beforehand was okay for my daughter to eat.

So now, I do ask and I take the answers seriously. Seriously enough that if a guest's needs are too much for my skill/timing/patience then I say: "Hey, I do great veggies and dessert, but I won't be offended if you want to bring your own main dish".

It is the person I want to see and have to assume they want to spend time with me...everything else is negotiable.

Feb 18, 2013
LJS in Home Cooking

ISO-Dream Bar recipe-not cake mix, not chocolate chips

Growing up (In SW Ontario) Dream Bars seemed to be everywhere, certainly in retail bakeries like Woman's Bakery or Hot Oven or The Little Pie Shoppe (Toronto, Etobicoke).

This is a bar cookie: with chopped cherries (glace? maraschino?), coconut (flaked?) and nuts (walnuts?pecans?). They sat on a (shortbread?) crust. Some places frosted their Dream Bars with pink frosting. But they were plenty sweet without.

I have a real hankering for this treat of yesteryear. But all my Google searches end in one of two choices: adulterated cake mix or something with chocolate chips.MY dream bars do not contain chocolate!

I know, I know, I could just leave that ingredient out, but that would clearly leave the rest of the proportions wrong.

Anybody know this bar and can supply me with the recipe? Thanks in advance!

Feb 18, 2013
LJS in Home Cooking

Vintage Stews and/or Braises...

Back in the day when I had to count every penny (a coin which is obsolete here in Canada as of February 1-ahem!), my favourite budget stretcher was Oxtail and Chicken Wing Stew.

This braise relies heavily on oregano, onions and, of all things, dry-packaged chicken noodle soup mix. The recipe made massive amounts and froze well even in my tiny fridge-top freezer compartment-remember the kind with the plastic door that gaped open if you hadn't de-frosted the day before?

I notice that oxtails have had a revival of sorts and that has driven the price up. But it is still a wonderful rich, smokey, dish to serve "on a winter's night like this..".

Feb 18, 2013
LJS in Home Cooking

Horsemeat found in prepared burgers in UK & Ireland Supermarket supply chain

Horse meat is definitely not a common meat to consume in any part of UK/Ireland. The BBC has stressed over and over in their reporting on radio that, while it is most unusual to see horse meat offered for food use in those countries, that is because of national preferences, not because there is a sanitation issue.

I think the BBC World Service is being very careful NOT to suggest that the consumption of horse meat is unpalatable in and of itself. They do not wish to insult those countries in Europe where equine butchery is part of life.

I think that improper labeling is at issue here, not the source of the meat...consumers should be equally concerned to find pork or lamb in a product labeled "beef".

Feb 14, 2013
LJS in Food Media & News

Your best meals for $5.00 or less

Fond memories of both versions and we still have the Mac'n Cheese with Dogs every year at camp. But I like it these days perked up with good cheddar, some hot sauce and some nice bits of bacon grilled to crispy bits and added on top.

Feb 14, 2013
LJS in Home Cooking

Trattoria della Nonna-Lunenburg,NS- Is there a future?

Wherever this talented team choose to locate, their large circle of fans will be happy to follow them. I honestly think that life would be less worthwhile without a) Simone's gracious and genuine greeting and b) Terry's amazing Spicey Calamari.

Feb 14, 2013
LJS in Atlantic Canada

What are you cooking for Valentines day?

So pleased that you are you are into it...let us know how it all comes together (in my book, there is no such thing as too much anise seed-I double or triple the amount called for in my pannetone recipe and no one has ever turned down a piece, especially toasted and dripping with butter-my Italian relatives would die at that sacrilege!).

Feb 13, 2013
LJS in Home Cooking

What are you cooking for Valentines day?

I believe in lobster as the key to the heart of the loved one-we live in lobster country and since we moved here, it has lost some of its lustre as a 'once-in-a-while' wicked luxury, kind of a dish--thanks for reminding me of lobster's rightful place in the romantic repetoire. Have fun, il Divo!!!

Feb 13, 2013
LJS in Home Cooking