vday's Profile
your favorite food movie..
Definitely Chocolat!!
Such a beautiful sumptuous performance from all involved . . .
A sunday night celebratory meal with a vegetarian
i love Aziza's interesting cocktails and the bastilla. Great choice for celebratory meal.
How to package booze gift?
agreed - go to a BevMo or other outlet and they have lots of selection of nice looking gift bags for liquor bottles:-)
Potato salad secrets?
I also replace about a third of the Best Foods mayo with full fat Greek yogurt from Trader Joe's . . .
Potato salad secrets?
This reminds me that I have been using fish sauce (from Thai cooking) in my dressing for potato salad and it gives it that great rich and salty flavor that is hard to pinpoint. It's basically fermented anchovy juice . . .
Saturday wine country brunch with view
here's their brunch info - I hear it's very good, but haven't personally had brunch there
http://www.brix.com/menu/brunch/
Saturday wine country brunch with view
The patio at Brix is pretty picturesque and looks over their vineyards and gardens . . .
Potato salad secrets?
sbp - I agree with the celery seed!! I use quite a lot and then let it sit for a whlle to flavor the dressing. Also, I like to add some pressed garllic (not too much though) and some green onion. I always use Best Foods mayo and lots of hard boiled eggs. I LOVE potato salad!!!
Need suggestions for 5 day trip to SF/Napa Valley from NYC
second Burma Superstar . . . just had another fine meal there tonight (at the Alameda location). I feel compelled by the tea leaf salad there and I can't figure out how to make it at home. I haven't been to the SF location, but hear it is great as well. It's very reasonably priced, extremely flavorful, and well executed food in a simple atmosphere.
What are these stupid bugs and why won't they die??
Thanks DH - that was helpful in identifying a beetle I have seen in my house . . . I always called them carpet beetles, but see they are dermestid beetles!
A kitchen without traditional cabinets-thought?
Someone mentioned above the option of pull out shelves which I think could work with open shelving designs. That would give the advantage of drawers and the open shelving look. It really is more convenient to be able to easily access things at the back of a shelf. I have lots of pull out shelves inside cabinets and think they are great.
Sausage recipes
A belated thanks to everyone who has chimed in. I have been swamped the last few months (buying a house, work . . .) and forgot to check in on this thread. So many good ideas and now I can peruse the whole list. Gotta get busy and make breakfast sausage:-)
First time trip to Wine Country (Oregon, Napa/Sonoma), need opinions please!
I agree with Maria and celeryroot . . .
I also agree that Rutherford Grill is fine for a lunch stop - good food and fun atmosphere, though I always try to arrive prior to the crowd for lunch or dinner. Check out opening time and plan accordingly.
What to do with large dried white lima beans
Oh Yum - my favorite! I cook up a good recipe of something akin to a cross between Greek Giant Beans and a cassoulet . . . but much easier than cassoulet:-)
Best Giant beans
* 1.5 lb dried giant butter beans (soaked overnight or up to two days) or other very large white beans - large limas etc.
* 1 large onion, chopped (about 1 1/2 cups)
* 1 red bell pepper, chopped fine
½ green bell pepper chopped fine
* 8 garlic cloves, minced
* 2 large carrots, chopped into 1/2 inch pieces
* 1-2 stalks celery & leaves, chopped into 1/2 inch pieces
* 4-5 slices thick cut bacon bacon, chopped
2 polish dogs – sliced
* 1/2 teaspoon pepper
1 qt plus of chicken broth
1 small can of tomato paste
* 2 tablespoons fresh dill, minced - optional
* enough hot water or more broth , to cover beans by 1 inch
duck confit from costco
Directions:
Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe. Or simmer on stovetop in fresh water for 2-3 hours for giant beans – less for other beans – until getting tender to the tooth. Or use a boil and soak method to cook until just starting to get tender.
In large dutch over: Brown the bacon until fat is rendered. Add onion and sauté. Add carrots, bell pepper, and celery and sauté. Add garlic and sauté. Add olive oil as needed to the above steps. Add 16 oz chicken broth and simmer. Add tomato paste and pepper. Add sliced polish dogs. Simmer all well.
Drain the beans, and rinse well. Add to the dutch oven mixture. Add water or broth to 1 inch over bean mixture. Bring to full simmer with cover.
Place dutch oven covered in 400 degree oven.
Bake for 2 hours. Halfway through cooking time, add duck confit if using. Check after the two hours, if you like your beans more tender, cook them a half hour longer.
If desired, stir dill in for last 15 - 20 minutes of baking.
There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon and other meats, which is my own addition. Add feta cheese if you like☺ I’m sure I usurped this recipe from somewhere and made lots of changes . . .
Napa/Sonoma Itinerary help, please!
Regarding Day 1: Consider a stop at Artesa Winery on the South end of Napa as you enter the Valley for beautiful views of the surrounding area if it is clear. The Oxbow Market in Napa is a fun place to walk around and people watch, but Yountville is probably a more fun place for walking. I would have a more upscale lunch than Bouchon Bakery . . . it would be fun to get treats at the bakery after lunch. Consider Bistro Jeanty.
The drive over Trinity Road is fine as long as it isn't bad weather. It turns into a tiny back road which is very pretty and a fun way to cut over to Sonoma.
Dinner at Cafe La Haye should be good. There are lots of margarita/tequila options at the Mexican place across the street on the corner for the youngsters.
What do you think about double dipping?
Agreed, I can give a pretty good stink-eye glare to loud unruly kids in public settings, yet have not given birth to anyone either. I've even been known to defend my space verbally if they trample into it (running wildly and stepping on my tender feet etc.)
It's nice when people respect each others space and for me that includes not double dipping . . . there really are lots of pathogenic organisms that may be transferred in such situations, and people carrying them may not always appear to be "sick". For example when someone isn't diagnosed yet with chronic oral infections (periodontal diseases and caries), or is in the incubation window of a general infection like the flu.
favourite arugula salad?
I've had good luck lately with arugula, thinly sliced pears, parmesan, lightly candied walnuts or pecans - dressing is a simple lemon and olive oil (high quality) with S&P. Toss well just before serving. Can add bits of prosciutto after tossing if something a little meaty sounds good.
infused vodka ideas?
can you recommend a brand? I tried one a while back that didn't seem to have much umph.
infused vodka ideas?
Yes, the taste and scent was of rose flower. I will have to re-think how to get a similar product from home infusion. I suppose I should look for a very fragrant organic rose bush and find a way to get lots of flower petals . . .
"wanna try" and "been there" lists not functioning for me . . .
just saw these nice choices this morning (1/29/12) and have been trying to use them but it says there is an error when I check the box. I'm on a 5 year old Macbook with OS 10.5.6 (leopard).
Anything new in Napa?
Not super-new, but often undiscovered and tucked away in downtown Napa is Grace's Table. Fresh, seasonal, and upscale - yet reasonably priced. I eat there fairly often and have ALWAYS had exceptionally good food there. Their cassoulet is one of my favorites and great for this time of year. No full bar . . . though some good wine selections. Consider checking out the Uptown Theater just steps away which often books great music acts and make an evening out of it.
What do you think about double dipping?
Since I'm a periodontist and treat people all day with infected mouths (quite common by the way), I'm not a fan of double dipping unless it's with my significant other. Pathogenic bacteria live in some people's mouths by the hundreds of millions . . . and yes, they are transferred by saliva.
Stand-outs at Aziza?
We had the duck basteeya about 6 months ago and thought it was fabulous. It was my favorite thing ordered that night. Generous portion too . . . hope you enjoy it!
Can't touch this cocktail
Thanks for the info on rose infusions. Sounds like I would be able to infuse fresh (unsprayed) fragrant rose petals which I may try as I have gardener friend sources. I do have some rose water from a middle eastern market in my fridge that I bought a while back, though haven't experimented too much with it yet. That will be on my agenda in the coming month as I have time off work and am feeling creative:-) Many thanks again for the helpful feedback!
Can't touch this cocktail
Just came across this thread as I rec'd a bottle of St. Germaine for a a gift yesterday. Thanks for all the interesting ideas StriperGuy and others. I'm kind of new (increasingly curious in the past year) to the world of artisanal cocktails and am interested in trying to infuse some of my own citrus, rosemary, etc. Also, just bought myself a muddler. I had a great muddled fresh pomegranate and tangerine drink at Oswald in Santa Cruz recently and am working on trying to recreate it.
Has any one infused a vodka to get rose essence into it? Would rose hips work?
Unexpected guests at a dinner party?
call back asap - no fair being imposing rude guests who assume their kids are entitled to a dinner party they were specifically not invited to. To not "enforce" your specifics of the invitation seems greatly unfair to you and the other guests . . .
