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Need potluck dish using Parmigiano-Reggiano

Also fantastic ideas! Can pasta with pesto be served cold or room temp?

Apr 15, 2014
amoule in Home Cooking

Need potluck dish using Parmigiano-Reggiano

These are excellent ideas! I didn't think of anything like this myself. Thank you.

Apr 15, 2014
amoule in Home Cooking

Need potluck dish using Parmigiano-Reggiano

HI, I've got about 1/2 pound of Parm Reg that I need to use up (I hate to waste food) but it gives me a nasty headache. I've got a potluck thingy coming up Saturday night and would like to use it then.

Can you think of something that can be made in advance, can be transported, and doesn't require any last minute preparation or reheating?

Apr 15, 2014
amoule in Home Cooking

Best rosemary to grow for culinary use?

Once again, my rosemary did not survive the winter and I need to start over. This time I'll plant it in the ground instead of a pot.

Which rosemary should I grow for culinary use?

Mar 29, 2014
amoule in Gardening

potato starch - properties and flavor? substitute another starch?

I'm thinking of making this timbale di ricotta:

http://www.foodnetwork.com/recipes/em...

which calls for 1.5 Tablespoons of potato starch. Does it have any special properties or a wonderful flavor or anything?

For the sake of not buying another bag of white powder, could I successfully substitute tapioca starch or cornstarch, both of which I already have?

Mar 04, 2014
amoule in Home Cooking

Has butternut squash gotten worse?

No, but it occurs to me that the timing of buying bad squash coincides with moving to Washington state. Maybe they're getting it from a local grower who has chosen an un-tasty variety.

Feb 14, 2014
amoule in General Topics

What are you baking these days? February 2014 edition! [Through February 28, 2014]

That bread looks yummy.

Coconut flour does taste like coconut, a little bit. It's used more because it's gluten-free and low-carbohydrate. You have to use a lot of egg to replace the gluten. It's tricky to work with because the tiny bits of coconut act like little sponges and absorb the liquid in the recipe.

Feb 14, 2014
amoule in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

What's coconut about it? Is it made with coconut flour? None of my coconut flour experiments have produced great results.

Feb 13, 2014
amoule in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

I'm sure this isn't what you had in mind but I want to comment on the baked custard I made today. The recipe came from Joyce Goldstein in "The Best of Taste" a compendium of recipes from the defunct magazine Taste.

What is so unusual about this baked custard is that it uses freshly squeezed orange juice in place of milk. I only tried it because a guest couldn't eat dairy but wow! It is delicious! It's made like creme caramel, with caramel poured in ramekins before the custard mixture. Anyone else ever tried something like this? Joyce Goldstein says it's a Sephardic recipe.

Feb 13, 2014
amoule in Home Cooking
2

Has butternut squash gotten worse?

Every butternut squash I've bought in the past year or two has been starchy and flavorless. Have they been genetically modified or something? You wouldn't think they'd need to modify them since they already have a long shelf life. Or is it that my palate has changed somehow? Anyone else having this problem or is it just me?

FWIW, the loser squash of the day came from Whole Foods.

Feb 13, 2014
amoule in General Topics

Wine to go with sweet-ish risotto and mustard-y chicken?

I think you've made a very important point about going easy with the drizzle. Will do. I'm intrigued by the recipe but I'm mainly choosing it because one of my guests can't have dairy products.

So far, that's a vote for riesling or sparkling for the risotto.

The chicken seems a lot easier; there are currently two votes for chardonnay.

I will report back. Dinner isn't till Thursday.

Feb 11, 2014
amoule in Wine

Wine to go with sweet-ish risotto and mustard-y chicken?

Thanks for the recommendations; it's helpful that you're familiar with the dish. I feel like I already know what it tastes like because I've made the pork loin several times and it's similar.

I love sparkling wines. A sparkling wine might be especially nice because I could also use it for sipping before dinner.

Feb 11, 2014
amoule in Wine

Gallo's Hearty Burgundy marks its 50th Anniversary!

I don't drink it but I've tried a lot of different wines in coq au vin and in boeuf bourguignon and this holds up to hours of cooking better than anything else.

Feb 11, 2014
amoule in Wine

Cooking from “The A.O.C. Cookbook” by Suzanne Goin

I made the brisket with roasted beans and black olive aioli too. My guests and I thought it was fabulous. I couldn't find Romano beans and used green beans instead, I thought they got a tiny bit leathery, but they were still good. I don't remember the brisket in the first book tasting this good.

The recipe is on epicurious for those who don't have the book.

I've got to try that Sara Moulton recipe now. I wonder if gluten-free water crackers would work in place of matzo meal.

Feb 11, 2014
amoule in Home Cooking

Wine to go with sweet-ish risotto and mustard-y chicken?

The first course will be risotto with porcini and butternut squash, finished with balsamic caramel (Paul Gayler in his book Flavors). It has no cheese in it. The balsamic caramel is caramelized sugar and balsamic vinegar, drizzled over the risotto. Perhaps a wine for this could also be used for sipping before dinner? Or maybe not.

The main course will be chicken thighs with a mustard crust and crispy breadcrumbs served over braised leeks (Suzanne Goin in Sunday Suppers at Lucques). There's dry vermouth in the chicken recipe and dry white wine in the leeks. I don't know that that necessarily means white wine, though, or does it? I'm not good at wine pairing. I'm more focused on food.

It could be either a wine to work with both or two wines. Any advice is appreciated.

Feb 11, 2014
amoule in Wine

leftover very runny/soupy polenta- cornbread?

I would do the same but also add more cornmeal.

Feb 10, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

I think replacing butter with olive oil would work.

Feb 10, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

A pointer to a Jamie Oliver recipe is always welcome.

Feb 10, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

Oooo .. your ideas are delicious! I love paella! I was thinking of a first course risotto, but maybe I'll change the plan. Thanks.

Feb 10, 2014
amoule in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

I used the version from the New York Times. I had one problem: it was supposed to bake for an hour and I smelled a bit of burning at 47 minutes. I took it out immediately. The bottom of the cake was very dark, but not quite black. After cutting away that portion, it was delicious. I'd like to try it again with Satsuma tangerines and see how that differs. It's very sugary - I'm also tempted to try a reduced sugar version as muffins. It would be lovely to wake up to (with less sugar).

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

Good point about seafood and cheese.

I can hardly wait for peas to show up in the market - I love, love, love risi e bisi.

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

That really makes a full meal!

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

Thanks for all those links. I'm not familiar with the dairy-free sites. The lemon-shrimp and the mushroom look particularly good.

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

You make a valid point.

Feb 09, 2014
amoule in Home Cooking

What flavors of risotto are best without cheese, cream or butter?

I've invited the new neighbors for dinner. She can't eat dairy products; I'm on a risotto kick.

What risotti are delicious without cheese, cream, or butter?

I'll throw out a dairy-free tip. I was fortunate to stay at The Hotel Danieli in Venice last autumn at ate at the Terrazza restaurant a couple times. I had a risotto served with crunchy breadcrumbs on top. They had been shredded from fresh bread (almost 1/4 inch in size) and crisped in butter. The contrast between the creamy rice and the crunchy breadcrumbs was spectacular. I'm sure it could be done with olive oil as well. Sadly, I don't remember what flavor the risotto itself was.

Feb 09, 2014
amoule in Home Cooking

Are dinner parties passé?

Since you raised the age issue, how old are you?

Feb 09, 2014
amoule in General Topics

Are dinner parties passé?

Ah, maybe that's part of it. I'm a relocated Californian.

Feb 09, 2014
amoule in General Topics

Are dinner parties passé?

Girloftheworld, you are awesome!

Feb 09, 2014
amoule in General Topics
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What are you baking these days? February 2014 edition! [Through February 28, 2014]

Don't whole grains have just as many carbs? I thought the health trend was to get away from grains altogether and eat more protein/veg combinations. Paleo, I think it's called. There's always almond flour and it's yummy.

I hope you recover soon.

Feb 09, 2014
amoule in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Funny you should mention this. I made Claudia Roden's Orange Almond Cake yesterday. Yum.

It has no syrup but it's flourless and made from ground almonds and two whole oranges.

Feb 09, 2014
amoule in Home Cooking
1