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December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Yes, I like the sound of this, too This will go great with the pork schnitzel I'm planning for the weekend.

Dec 11, 2014
nomadchowwoman in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

I wish i had some of this now!

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

On the Christmas menu. I'm a chunkie! (Looking a bit that way right about now, too).

Dec 09, 2014
nomadchowwoman in Home Cooking

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Sounds really good. Love the idea of the kalamatas. Now I shall go in search of the garlic chicken report. I don't know if it's my laptop, but the new reports don't seem to announce themselves.

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Yes, it does sound weird, but happy to ear it is good and quick and easy!

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Chicken Paprikash, p. 461

Gio is right (as always!) although I have to say I initially passed by this recipe. I've always made more complicated versions of Chicken Paprikash so this originally struck me as too simple (what kind of fool am I?), but you know what--it was the best paprikash I've ever made. Really.

A few tweaks: I used six thighs, mostly eyeballed the amounts, simmered the chicken for about twice as long as directed, subbed homemade creme fraiche for sour cream. (And I used simple Hungarian sweet paprika.) I stuck the thighs under the broiler for a few minutes before saucing them. (I normally take the skin off--hate flabby chicken skin--but a friend with Polish-Hungarian roots was horrified at my "sacrificing all the flavor" so it stayed on this time. It made for a lot of extra fat/oil, but I skimmed it off before stirring in the creme fraiche (whisked w/flour) and reducing that.) What a luscious, creamy dish. Served with egg noodles and brussels sprouts, this made for perfect comfort food on what passes for a cold night in New Orleans. Bonus: super easy, weeknight doable (under one hour prep time).

Channeling Gio: make this dish!

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

That sucks! Have a drink, rum or otherwise.

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Looks beautiful; I do love chicken with vinegar preparations. I wonder how this would work with canned whole tomatoes?

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

That does sound tasty.

Dec 08, 2014
nomadchowwoman in Home Cooking
1

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

I'm not much of a rum drinker either, LLM, but I can attest to the benefits of hot buttered rum (or two!) when suffering from a stubborn cold.

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Steak au Poivre, p. 573

I've been wanting to make this since Joan reported on it (can't believe it's been almost four years!). Since my tin of green peppercorns (same brand as those in Breadcrumbs's photo) had a 12/14 expiration date, I guess it was time.

I coated the steak with crushed long pepper, Tellicherry, and some elderly pink peppercorns I found in the pantry. We usually grill steak, but I followed the recipe, searing stovetop and finishing in a 400F oven. I was shooting for 130, but my thermometer read 132 when the meat came out of the oven after 10 minutes or so. After resting and being doused with the sauce, it was a tad overcooked--just a tad.

As Joan has reported, the sauce doesn't "thicken," but how would beef broth, cognac, and pan juices thicken? They did reduce, and I added the peppercorns and cream and some salt and then left it all on the heat to reduce some more. In the end, my dish did not look nearly as delectable as Joan's.

My husband loved this, but I really didn't think the sauce was all that great. I've obviously lost my enthusiasm for green peppercorns, which I once thought were *all that*. Tonight they seemed to have somewhat harsh, even chemical undertones. I made the full recipe of sauce for one thick NY strip (not prime), and it was good with the mashed potatoes served on the side, but I'm not sure it really enhanced the steak.

Thanksgiving for one - What would you make?

As I drink my last cup of coffee before going into frenzy mode, I'm sitting here enjoying this thread and all the different takes. I know I sound like a grinch but the idea of spending this day alone, eating only what I want to eat, sounds absolutely wonderful. I'm not not a fan of turkey, and most of the sides the family demands aren't my favorites either. Whatever new dish I introduce, and I always do, as a matter of principle, will go mostly uneaten. Later, as I'm about to fall over from exhaustion, my sister's houseguests will show up after leaving their family dinner, and I'll have to be festive and entertaining (and they are lovely people who deserve to be treated with my most gracious hospitality).

But if I had my druthers, I'd go tcamp's route, for sure: Martini-bookended meal of decadent favorites in solitude. Sounds perfect.

Thanksgiving should be a home cook's dream holiday, but the family stress--and, yes, the pressure I put on myself (and allow to be put on me)-- always trumps the joy of cooking and, unfortunately, of sharing. It's the day I most want a martini, but the day I feel like I can't.

And yet I know I have much to be thankful for, and that will be the fuel that keeps me going.

Announcement Thread: December 2014 COTM "THE ESSENTIAL NEW YORK TIMES COOKBOOK"

Just finished reading through the old threads and noting all the recipes I meant to try after reading good reviews but never got around to. Looking forward to getting around to it! And revisiting favorites. And finding a recipe for something new to add to the Thanksgiving spread. I'm getting kind of giddy.

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

I'm definitely a fan of Sarah Leah Chases's cookbooks although I doubt it's I you're thinking of re: recommendations. In CWC is a creamed onion dish I always make during the holidays, also a carrot prep w/mustard that is really good. And some others that I can't think of this minute.

This is a lovely down comforter of a book.

Nov 21, 2014
nomadchowwoman in Home Cooking

Voting Thread: Cookbook of the Month December 2014

After a flip through both books, I've decided to cast my vote for Essential NYT, just because I see more things there I'd like to cook next month. But I'll be just as happy to cook from 150 BAR--a lot of untried tabbed recipes there too. Can't lose.

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

Broke my moratorium and purchased Twelve Recipes (by Chez Panisse chef Cal Peternell), who was at our FM this morning. (Put someone in a booth at the FM with a stack of cookbooks, and I will almost always bite.)

This is a beautiful book that would make a lovely gift for a beginning cook. (Peternell started on the premise that he could send his son off to college with twelve basic recipes and info about basic equipment.) I didn't need it, but I'm happy to have it anyway.

So far have resisted the bundle sale.

What cookbooks have you bought lately or are you lusting after? November 2014 edition, part 2! [old]

Make sure the hole on your shelf is big, LLM, as it is a hefty tome--but I agree with others: great cookbook. I've used it a lot and still feel like I've barely scratched the surface.

December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Exactly as you made this--w/rainbow trout and hazelnuts--was my absolute favorite dish, always on the menu, at a wonderful restaurant that was sold last year when the owners burned out. Thanks for reminding me. I'm going to look for rainbow trout this week.

Nominations Thread: Cookbook of the Month December 2014

Many mentioned appeal for December. I'll nominate these:
NYT ESSENTIAL COOKBOOK
150 BEST AMERICAN RECIPES
MY PARIS KITCHEN

Hope that's not too many.

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

A TGC update: thanks to a number posted by Roxlet last thread (and again here by Pistachio Peas ), I finally reached a (very nice) live person, and after a couple of phone calls, I think my issues are resolved, but it took some doing. As an apology, RLB's Baking Bible is supposedly en route free of charge (though I think I paid for it by PayPal in May--no matter, if it actually arrives). They've also agreed to ship the Malgieri book (that took some haggling as they wanted me to pay shipping even though I ordered it in a no-shipping deal; a supervisor finally agreed to take off the shipping). In the meantime, two books from yet another order have trickled in--Pizza on the Grill and Nancy Baggert's Simply Sensational Cookies, but other books from that order (shipped, according to an August e-mail--an "error") I am now told I will never get. All these issues, they told me, stemmed from an expired credit card--only I always use PayPal. So not sure what the problems are . . . . (By the way does anyone know what TGC means when they designate something a "Premium Title"? I've never noticed it before.)

And I can't believe I'm even considering this, but there is a Bundle Sale going on right now, and I'm thinking I need the new Dorie Greenspan after reading this danged thread.

I'm not even much of a baker, and I'm trying to lose a few pounds, so I know how ridiculous all this sounds--but I know I'm in the right support group.

Also, after reading JoannN's enthusiasm for John Clancy's Christmas Cookbook, I scored a copy for a penny. I haven't really had time to get acquainted with it yet.

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

I was almost never able to bake a decent loaf of bread--tried lots of different recipes and books--until Lahey's book. I haven't used it as much this year yet, but I still think it's a wonderful book.

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

FWIW, I liked "A Homemade Life" (but was less than thrilled by "Delancey"), was very disappointed with "My Berlin Kitchen," which I ordered thinking I'd be getting a cookbook. I enjoyed the Hamilton memoir, which is beautifully written, but I am totally biased because I love her restaurant. But, frankly, I'm getting tired of reading "food memoirs" that are more about people's personal milestones/issues than food. Prune? I'm putting it on my holiday wish list.

Laurie Colwin was brilliant. I still pull out her essays when I want inspiration--or to smile.

And, p.s., as someone who once planned an elaborate wedding (and almost committed matricide in the process), then cancelled a few weeks before when my feet just wouldn't warm up, and then, several years later, eloped--I'm with MelMM. All we missed was sharing bubbles and good food with friends, but we did that later.

What cookbooks have you bought lately or are you lusting after? November 2014 edition! [old]

OK, cookbook publishers, your constituency is talking. Are you listening?

Essentials of Classic Italian Cooking: Pasta and Other Starches [CoTM Sept 2006 and Nov 2013]

Thanks for clearing that up for me. I find that the thicker the pasta, the more sauce I use. I think when I made this sauce, we used almost all of it in one meal--for about 1/2 lb boxed dried pasta--which is heavy-handed I know. But for good fresh pasta, I don't want as much sauce. I bought some gnocchi from one of the Farmer's Market vendor, and I think I'm going to sauce it with this.

Nov 06, 2014
nomadchowwoman in Home Cooking

Recipes from Smitten Kitchen blog.....what are your favorites??

I tried her bourbon salted caramel sauce a couple of months ago and have now made it a few times since. It is fabulous. And versatile. I brought it to a pot luck recently, as a warm "dip" for skewered chunks of apple, pear, and pineapple. A hit.

Nov 04, 2014
nomadchowwoman in Home Cooking

Essentials of Classic Italian Cooking: Pasta and Other Starches [CoTM Sept 2006 and Nov 2013]

I'm always curious about the recommended 1 (to 1.5) lb pasta for this recipe: Is it 1 lb of fresh pasta or 1 lb dried (which I assumed). I'm not sure how much 1lb dried pasta weighs after it's cooked, but it always seems like a whole lot of pasta. But I'm just realizing that maybe Hazan meant a pound of cooked pasta . . . For me, ravioli would need less sauce anyway.
At any rate, that sounds delicious!

Nov 04, 2014
nomadchowwoman in Home Cooking
1

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in 'The Ashkenazi World', pages 58-202.

Lovely looking plate!

Oct 27, 2014
nomadchowwoman in Home Cooking

What cookbooks have you bought lately or are you lusting after? October 2014 Edition. [old]

Oh, I should have known I could have come here to share my joy upon receiving my (special ordered) chef and Farmers Market stamps. (I ordered a couple of sheets of Janis Joplin as well.)

Nominations Thread: Cookbook of the Month November 2014

OK, I was just going to watch as I don't have any of the nominated books and have vowed not to buy any during the last quarter of this year. But since it wouldn't require a purchase, I'll go ahead and nominate SMITTEN KITCHEN.

Nominations Thread: Cookbook of the Month November 2014

And her salted bourbon caramel sauce is incredible. Not that I need to be in reach of any such thing.