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August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Sherried Chicken with Mushrooms (MKIS, p. 244)

Allegra's alluring report and photo sold me on this, so as soon as I had the book in hand, I turned to this recipe. And, yes, it is delicious. Not much to add, as Allegra has covered it--just that I used BI,SO thighs, plain old sliced buttons, and pancetta. My sherry was an Oloroso. I served it with wild rice. (We had finished off a batch of shishitos the night before; had I remembered Allegra's report, I'd have saved them for this meal.)

The only thing that might have improved this would have been Allegra's potatoes, wild mushrooms in place of buttons, and possibly a drier sherry. That said, we loved this as it was, and I'd make it again in a heartbeat.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Must have been the (almost) full moon! I had some stickage issues with my chicken last night too. But if it tastes good, that's what matters, right?

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Orange-Glazed Pork [Chops] (MKIS, p. 265)

I made these based on qianning's help (though I since have acquired the book--yippee!), subbing Berkshire boneless chops, which I pounded a little to even them out. I scaled everything down to about 1/4 recipe.

Like bustlingswan, I removed the chops after searing, let the sauce cook down a bit, and returned them to the pan to finish.

Not much to add except that we thoroughly enjoyed these and plan to make them again soon. Very easy (especially with leftover Andalusian potato salad), delicious weeknight meal.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

It is very rich. I really discovered that when I decided to have one topped with a fried egg for breakfast! (But I do love the combination of spinach, pine nuts, raisins, and prosciutto/serrano.) And you're right--great for "ready meals"--several from one recipe.

Aug 30, 2015
nomadchowwoman in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

CANNELLONI with SPINACH, RAISINS, and PINE NUTS (TNST, p.359)

The temperatures drop into the low 80s, and we start craving baked pasta dishes. I had tabbed this one, and armed with fresh thin pasta sheets straight from a FM vendor and dreaming of winter, I moved forward.

Spinach (20 oz) is rinsed and cooked until wilted, drained and squeezed (I have a neat trick for doing this, with one of those foldable vegetable steamers that squeezes the heck out of the cooked spinach), then chopped finely.

Minced garlic, pine nuts (1/4 c), golden raisins (1/2 c), and slivered prosciutto (3 oz.) get sautéed in 2 T OO until nuts are golden; spinach is added and cooked for another minute or so. All is seasoned with s & p, and set aside.

Next step is making bechamel sauce: 3½ T butter and 1 T oil; 2½ flour; 2 c milk; seasoned with fresh nutmeg; s & p. Set aside 1/2 c spinach mixture. Then stir 2/3 c bechamel into the remaining spinach, and set aside the rest of the bechamel.

Pasta squares (boiled for a minute) are then rolled around the filling. I ended up with eight cannelloni in a lightly buttered baking dish. The remaining spinach mixture and bechamel is mixed and spread over the cannelloni. A generous amount (1¼ c) of grated Parmigiano-Reggiano is sprinkled over the top. The cannelloni is baked for 25 minutes, until bubbly.

I liked the interplay of salty, sweet, and nutty flavors very much. I don't think I would have enjoyed the vegetarian option as much as I thought the prosciutto really added something. I don't know if I'd make this exactly the same way again simply because DH kept telling me how much better this would be with some "meat" (a category into which he apparently does not think slivers of prosciutto belong!). I had served this with some leftover lamb meatballs so he thought lamb went with it pretty well. I can't say I disagree. Lamb would probably be lovely in the mix. But this is really good.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

[Orange]-Marinated Olives (TNST, p. 22)

I'm not even a fan of green olives, but remembered that I'd once had some olives marinated with orange peel and chilis and really liked those.

No tangerines to be found, so I used Valencia oranges for the zest and juice. I'm not even sure what "cracked" olives are; I just picked out a few types of plain green olives from the supermarket olive bar and then made 1/4 recipe as a trial run for an upcoming get-together. Suffice it to say that these will be on the table because, quoting MelMM, "Damn, these are good."

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2

You got a really good book at a really good price, lilham.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

Lovely!

I AM going to make these babies, despite DH's upturned nose after I described them. ("OK, you got me to love eggplant," he said, "but don't push it by combining it with anchovy.")

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Hey, you're not a bummer at all--we all have different experiences. Like you, I benefit from hearing about what goes wrong and what doesn't please. I'm a much better-educated cook for it.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Sorry to hear that, LlM; this is one of our favorites from this book (which has many hits, as it turns out). And, wow, the tomato jam seemed nothing like ketchup to me. (I would have hated that too!)

I hope some of the other recipes live up to expectations.

Aug 25, 2015
nomadchowwoman in Home Cooking

September 2015 - COTM Announcement Thread

In cookbooks, as in life, categories will give us fits! : )

(Ok, now if you're talking New Orleans cookbooks, you *must* include Rima and Richard Colin's "The New Orleans Cookbook" and . . . and . . . .)

Cookbook Challenge

I am so with you on anchovy-less Caesar, LN. I always ask, and I'm shocked by how many places don't consider anchovies important to Caesar. (And so glad to have a place to vent my outrage!)

Cookbook Challenge

Yes--sounds like a great choice. Thank you.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

Andalusian Potato Salad (TNST, p. 115)

I made this last night. After reading all your reviews, I decide to dice and then steam my Yukon Golds. The result was that they were quite firm, not mash-able, but I'm not sure I'd have wanted them to be. Still, I should have let them steam a bit longer.

Despite my best efforts, I could not find Italian frying peppers, so I used a banana pepper. I couldn't tell that it added anything. In retrospect, I wish I'd used either a poblano or a Hatch, both of are currently residing in the crisper. I did have a lovely ripe heirloom tomato, and while I too had never had tomato in a potato salad, it added nice flavor. I had every intention of cutting back a little on the sherry vinegar, but in scaling down the recipe to 1/3, I forgot to reduce the vinegar so the ratio of SV to OO was exactly as specified by the recipe--and I agree with others that it was too high.

DH really liked this, thank goodness. Even scaling down to 1 lb of potato, this made a boatload, so we'll be eating it with dinner tonight. It appears to have held up well, but I think I will drain off some of the liquid, add a little more OO, and toss in some minced Hatch pepper. And I'll serve it atop some really nice arugula from the FM.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Minted Lamb Meatballs (TNST, p. 269)

A huge hit here too (not that we've ever met a lamb meatball we didn't love). I have, however, always been dubious about the combination of lamb and tomato sauce. This recipe has cured me of that. A bonus is that are few ingredients to chop for the meatballs themselves, unlike in my other favorite recipes. Greedygirl has covered this well; all I have to add is that I did end up browning the meatballs and making the sauce in a skillet, not baking as I'd planned. (On the evening that I made these, it was so brutally hot that there was no way I was turning on the oven.)

Wonderful!

Cookbook Challenge

Sounds great! We love porchetta flavors. I'm going to have to try these. What cut of pork did you use?

Aug 24, 2015
nomadchowwoman in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

Grilled Asparagus with Honey and Sherry Vinegar (TNST, p. 373)

Nothing to add except that this easy-peasy little dressing was lovely on some nice, fat asparagus. I roasted them at super-high heat in the toaster oven. Love the touch of honey here. (I've now made this three times.)

Aug 24, 2015
nomadchowwoman in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

How kind of you, Allegra. If I ever take a decent photo is entirely to the credit of the camera (or the phone, in my case)!

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Garlic Chicken (TNST, p. 285)

I used four thighs, which I hacked (during their semi-frozen state) into smaller pieces, for optimal crunch. I ended up using red wine (pinot noir) instead of sherry vinegar as I intended, out of sheer absent-mindedness. Joan has covered the process well so I won't repeat. Although the prep was a bit fiddly (made moreso by my hacking), the result was excellent. My husband, a fried chicken lover, did rave. I smashed up a couple of Yukon Golds to have something over which to spoon the vinegary sauce (not much of it, but really good).

A keeper.

Aug 24, 2015
nomadchowwoman in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

[EDAMAME] SALAD with JAMON and FRESH MINT (TNST, p.134)

I must be nuts; I'd have sworn I saw a report on this. At any rate, I made 1/3 recipe (which was enough for small portions on two nights), subbing edamame (frozen fresh from the FM a while ago) for favas (only to discover favas in my freezer a few days later). They stood in very well (although I might have boiled them for a bit longer; they were definitely al dente). Torn bibb lettuce also stood in quite well for the specified shredded iceberg or escarole. So beans, lettuce, slivers of serrano, shredded mint, minced shallot, and s & p got tossed before dressing--1:1:2 ratio of sherry vinegar (Cepa Vieja in my case), fresh lemon juice, EVOO whisked with crushed garlic and a smidge of Dijon mustard--was added and tossed. We thought this was pretty good as a side (to garlic chicken) on the first night, but the next night we thought it was fantastic. It really benefited from the 24-hour rest, so next time, I'll plan ahead.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Muchas gracias!

Aug 24, 2015
nomadchowwoman in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - TAPAS, SOUPS, GAZPACHOS, SALADS, BREADS, EMPANADAS

Sizzling Garlic Shrimp (TNST, p. 49)

So easy. So good. We never tire of this dish or its variants. I too used Gulf shrimp, large-ish. My dried chile was not an arbol, but a generic "dried chilli" from a bag purchased at an Indian market. In complete agreement with Gio on these.

Cookbook Challenge

Are these marinated first, BC?

Aug 24, 2015
nomadchowwoman in Home Cooking

September 2015 - COTM Announcement Thread

Good call! That (one of my earliest cookbook acquisitions) is the book I always turn to for what I consider classic southern cooking. I love it.

Aug 24, 2015
nomadchowwoman in Home Cooking
1

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

I don't have the book (but did decide I *had* to have it and ordered it a couple of days ago--oy), but was wondering if you (or any other kind soul who may read this) might share the proportions for the sauce? I'd like to try this tonight or tomorrow with boneless chops. Thanks in advance.

Aug 24, 2015
nomadchowwoman in Home Cooking

September 2015 - COTM Announcement Thread

". . . Creole/Cajun and Gullah. Are they not Southern?"

I guess it depends on whether we're talking geography, culture, or cuisine. As a New Orleanian, I can only speak comfortably about New Orleans food--but even it has changed dramatically in the past few decades (thanks--and I mean that quite sincerely--to Emeril, who was largely responsible for effecting a huge shift in the food scene here before anyone in TV Land ever heard him utter "bam"). New Orleans is Catholic and the influences on the food (and culture) are primarily French and Italian (and Spanish). Yes, we are in the very deep South; yet no one here would describe our food as "southern." For example, a new restaurant, called Purloo, recently opened in the new Southern Food and Beverage museum here. It is billed as "southern" (low country, specifically) and that is meant to distinguish it from our local cuisine, however that has come to be defined. But it will no doubt only confuse the issue. People will come here and talk about that wonderful New Orleans restaurant, Purloo, in the same way they come here expecting to hear a "southern drawl" or asking where the Cajuns are. (Cajun food is a whole other animal.)

Does any of this matter? (Having taught courses trying to define--or parse-- Southern culture, I know I have an overly academic perspective.) I certainly have no objection if "all other Southern cookbooks" includes all cookbooks coming out of the South. My personal opinion is that COTM or cooking from threads work best--that is, more people are likely to cook more of the same dishes for purposes of comparison--with tighter categories, but that's not worth a pile of grits--or oyster shells!

September 2015 - COTM Announcement Thread

I don't know how broad people want to be, but New Orleans food and Cajun food (very different from each other) are also quite distinct from what most people think of as "southern" food (although there is some overlap, especially with "soul" food). "River Road Recipes" straddles "cajun" and "southern"so it would probably be a good fit. "Charleston Receipts" seems a no-brainer as a "southern" cookbook. Culturally, New Orleans is quite different from the rest of the South and the cuisine is definitely a subset of southern

But the South is a big place, and these categories are increasingly amorphous.

Aug 23, 2015
nomadchowwoman in Home Cooking
1

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

No, but I'll definitely give it a look. Love that book. Thanks.

Aug 21, 2015
nomadchowwoman in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Yes, whatever it may have lacked in flavor, it is certainly photogenic!

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - EGGS, MILK, CHEESE, BEANS, POTATOES, RICE, PASTA, VEGETABLES

That sounds so good, LLM. You may have inspired me to try a real fideuà. (Of course when I mentioned it to my husband, who will always choose rice over noodles, he said, why don't you just make paella?)
Good to know about the shrimp. It seems that every time I've made paella, it's been difficult not to overcook at least one of the seafood components.

Aug 21, 2015
nomadchowwoman in Home Cooking