eight_inch_pestle's Profile

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What's for Dinner #292 - The Hippity-Hop Edition!

Tonight was the five-spice cured black cod smoked the other morning, finished under the broiler and served up on creamed nettles with cremini and shallots. Fish was WTF-is-in-my-mouth-right-now good---no thanks to any skill on my part. The nettles and mushrooms were great on their own, but kinda overwhelmed by the fish. Maybe a dollop of yogurt or sour cream would fix it.

Did make a nice pitcher of iced tea with the water from blanching the nettles. Orange and lemon quarters with crushed star anise, honey, and brown sugar. Keeper.

about 6 hours ago
eight_inch_pestle in Home Cooking
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What's for Dinner #292 - The Hippity-Hop Edition!

Wow, those are seriously pretty pizzas.

about 7 hours ago
eight_inch_pestle in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Wow, are the morels at PDX farmers' markets, Chris?

1 day ago
eight_inch_pestle in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

A few thick tranches? Lucky you. Here's the recipe I used. Works nicely with halibut as well.

http://www.seattleweekly.com/home/911...

1 day ago
eight_inch_pestle in Home Cooking

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Hey, Maria,

Yeah, the GF saw me reading the CH review for the Cameron's stovetop smoker and snagged me one for my birthday a couple weeks ago. Only used it a couple times so far, but seems to work quite well, at least for hot-smoking fish for a short period.

http://www.chow.com/reviews/72-camero...

2 days ago
eight_inch_pestle in Home Cooking
1

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Tonight was creamy slow-scrambled eggs with sauteed leek whites, bay, crumbled bacon, chopped spinach, and a nice cheddar.

Also smoked some black cod this morning to finish under the broiler later this week.

Edit: Holy balls the pics ate their vitamins. It's been awhile since I posted one...anyone know if there's a way to fix this?

Apr 15, 2014
eight_inch_pestle in Home Cooking
8

what should I do with a giant bag of dry roasted hazelnuts?

Ground they make a wonderful crust for pan-roasted fish with a little butter and garlic and fresh herbs. Best if peeled.

Apr 10, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

Meant to mention that I stole this recipe (the fish part, at least) from here: http://www.seattleweekly.com/home/911....

Had it at Ponti last fall (with different sides---article is three years old) and have been thinking about it since, but wasn't dying for the accompanying $30 price tag.

Cooks up just the same for about $20-$25 less per serving, though I would definitely recommend curing for more than 1.5 hours and being careful about your smoking temp.

Apr 10, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

Have you tried moving the posts around? I'm sure you have, but thought I'd mention it.

Our cat ignored a post that I thought was perfectly placed (central location, great sightlines) until I moved it to vacuum and he suddenly started mauling it. There in the corner it has stayed, to everyone's happiness.

Apr 10, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

We cured halibut fillets in salt, brown sugar, and five-spice powder for a couple hours. Alder-smoked the fish for a few minutes, then finished it under the broiler. Peas and arugula pureed with oil and lemon and garlic and (ahem) pea-water for a sauce. Dressed arugula underneath.

Borrowed the cure/smoke technique from a local restaurant.

Apr 10, 2014
eight_inch_pestle in Home Cooking
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What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

Damn, Son.

Apr 10, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

Tonight was a couple of the whey-fed pork chops our grocer started carrying. Seared them off, then made a sauce of canned tomatoes, semi-dry hard cider, garlic, garden sage, bay, castelvetrano olives, black pepper, and a touch of cinnamon. Made some cheesy polenta while the sauce reduced for about 40 minutes, then finished the chops under the broiler and served everything in shallow bowls.

Apr 08, 2014
eight_inch_pestle in Home Cooking
2

What's for dinner #289 - Spring Poems Edition! [Through April 7, 2014]

Tonight was cheeseburgers, by request. Grass-fed patties with garden lavender, salt and pepper. A killer aged gouda that only kinda half melted, topped with butter-fried shallots and dressed garden mizuna. Whole-grain mustard on sliced brioche. Chips and salad to go with.

Apr 06, 2014
eight_inch_pestle in Home Cooking
4

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Tonight was halibut in a kosher salt and dukkah rub. Pan-roasted with garlic-butter and some bay and thyme from the beds, with hard cider.

Apr 03, 2014
eight_inch_pestle in Home Cooking
6

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Last night was shrimp quesadillas. Jumbo shrimps seared in a little neutral oil with lots of thinly sliced garlic and serranos, then piled into tortillas with cheese, marinated castelvetrano olives, and a mess of chopped cilantro. Lime squeezed over everything before folding up. Some dressed greens and an IPA to go with.

Apr 02, 2014
eight_inch_pestle in Home Cooking
6

Menu Planning

Usually over a beer or in bed Sunday night I'll ask if she has any requests for the week. She'll generally throw out a couple generic ideas, like "soup, and maybe some kind of fish," or "breakfast for dinner," along with a more specific request like turkey tetrazzini. Depending on how the week ends up going I bat somewhere between zero and a thousand.

I used to only buy what I needed for a day, but now that the better grocer is a bit more of a trek I'll usually at least pick up some extra meat or fish when I make it down there.

Mar 28, 2014
eight_inch_pestle in Home Cooking

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Sorry, Allie. What's for the best is for the best, though. I'm sure great adventures await you.

Mar 28, 2014
eight_inch_pestle in Home Cooking

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Totally trying that sour cream trick.

Mar 27, 2014
eight_inch_pestle in Home Cooking
1

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Ugh, sorry about the weather, people. Been so mild here that the mizuna, which apparently seeded itself in the fall, is already bolting/flowering while we're still ordering spring seeds.

Tonight was the duck quarters I mentioned salting and spicing (cinnamon, cayenne, allspice, nutmeg, and clove) yesterday in the old thread.

Turned out well. Ended up semi-poaching them in a mixture of fats we had around (duck, pork, bacon), a few glugs of white wine, smashed garlic cloves, half a fresh bay leaf, and a snip off an aging vanilla bean.

Seared the quarters stovetop in a bit of the fats first, then put them in a low oven with everything else. They were never completely covered, but flipped and basted them every 15 minutes or so. Fished them out when the meat started to climb up the leg, then reduced the liquid with chopped dried bing cherries, sliced castelvetrano olives, and a bit of grapefruit zest. (I'm on a salty-sweet-sour kick.)

Finished browning the duck under the broiler and served with the sauce on watercress dressed with juice from the zested grapefruit and a side of split baby yukons roasted with a little brown butter and salt.

Definitely a keeper. Sauce was naughty. The grapefruit ended up working well, even though I only used it because we had one that looked a day away from the compost bin and I figured it couldn't hurt to try. After 14 years she's not going to leave because the grapefruit didn't work with the duck one night.

Presumably.

Mar 27, 2014
eight_inch_pestle in Home Cooking
12

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

We've yet to buy one (much to my partner's chagrin), but yeah, I don't see why not.

Mar 27, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

Here you go. Dead simple. I often use those pre-slivered almonds available in the bulk section in co-ops and snootier shops. Also, I believe the recipe calls for clear honey, but I've never used it.

A quartered chicken
3 tbsp. neutral oil
1 large yellow onion, grated (FP grating disc is great here if you have one)
2 lbs. tomatoes, peeled and chopped
Salt and pepper to taste
1/2 tsp. crushed saffron threads
1/2 tsp. ground ginger
2 tsp. cinnamon
2 tbsp. honey
3/4 c. blanched almonds, chopped and toasted
2 tbsp. toasted sesame seeds

Dump everything except the honey, nuts, and seeds in a good-sized saute pan, dutch oven, or the like---whatever you might use for braising or a fricassee. Cover and cook gently for up to 80 minutes, turning the chicken now and again. Eighty minutes tends to give you the "falling off the bone" meat Roden calls for, but I've pulled it as soon as it's cooked through and that's been good, too.

Remove the meat, and reduce sauce over medium heat until you have what Roden calls a "thick, sizzling cream." You do have to stir toward the end to avoid burning.

Stir in the honey, return the meat to the pan, heat through, and serve sprinkled with the nuts and seeds.

She doesn't say anything about carving; I've served whole quarters and also carved the meat into smaller pieces before reheating at the end. It's been awhile since I made this, but I think I've also thrown the meat under the broiler while the sauce reduces to crisp it up and develop some color.

Mar 26, 2014
eight_inch_pestle in Home Cooking
2

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

Do you have The New Book of Middle Eastern Food, fldhkybnva? There's a very good recipe in it for quartered chicken braised in a tomato-honey-onion-saffron sauce, finished with sesame seeds and toasted almond slivers.

Mar 26, 2014
eight_inch_pestle in Home Cooking
2

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

Tonight was just thai takout, but I did manage to get a couple duck hind quarters rubbed with a mess of kosher and a mixture of cinnamon, allspice, star anise, cayenne, nutmeg, and clove. Not sure what I'll do with them tomorrow, but don't have the duck fat or the inclination for traditional confit. Might try a slow roast with garlic and bay, or maybe an olive oil poach.

Mar 26, 2014
eight_inch_pestle in Home Cooking
4

What's for Dinner #285 - Harbingers of Spring Edition! [Through March 22, 2014]

Poached eggs suck especially hard if you care how they look. But if you want to give it a try someone does make silicone poaching cups nowadays. You can also cut the bottom off a can of tuna, albeit with less consistent results.

For me the key was giving the water a swirl and realizing it didn't actually have to simmer to poach well. Having kitchen shears and not being afraid to lose some whites doesn't hurt if there's company and things take a hard left.

But yeah, we often do sunny-side up when a recipe calls for poached. Melt butter or boil water? Hmmm....

Mar 24, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #285 - Harbingers of Spring Edition! [Through March 22, 2014]

amen.

Mar 24, 2014
eight_inch_pestle in Home Cooking

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

Seriously. WTF. Or as my old chemistry teacher used to ask me when I did well, "How can I be down?"

What neighborhood do the nightshades live in, and will you be posting any reviews on the Seattle area board, or was it all home cooking? In any event, glad you had such a blast.

Mar 24, 2014
eight_inch_pestle in Home Cooking
1

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

GF had a hella rough work week, so she got whatever she wanted. Tonight she wanted cheddar quesadillas with flour tortillas, sour cream, and a certain store-bought salsa. You can take the girl out of Kansas.

At least it was easy-peasy, and let's not kid ourselves, it's processed grains and dairy. All in.

Mar 23, 2014
eight_inch_pestle in Home Cooking
8

What's for Dinner #285 - Harbingers of Spring Edition! [Through March 22, 2014]

Thanks, Maria, going to try that this week.

Mar 23, 2014
eight_inch_pestle in Home Cooking

Why are expensive fresh herbs used in most recipes?

LindaWhit, as usual, owns everything.

Mar 23, 2014
eight_inch_pestle in Home Cooking

What is American cuisine?

Worms, meet can opener.

But your question answers itself. For a country of immigrants---for a state not defined by a nation---the national food is inherentltly the food of immigrants (voluntary or not) in all its messy polyglot pastiche. Anyone who says otherwise more than likely obscures other (usually exclusive) motives.

Mar 23, 2014
eight_inch_pestle in General Topics
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