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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.

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.

Nominations Thread: Cookbook of the Month November 2014

Sharhamm--To get nominated, your title has to be in ALL CAPS.

Oct 16, 2014
nomadchowwoman in Home Cooking

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

Wow--I don't get even that any more. They've completely stopped answering any of my inquiries, and I just found out they cancelled a payment I'd made through PayPal, which I guess means I'm not getting those books. Feels like TGC, for some reason, have decided I'm no longer a member. Which ticks me off since I have a slew of bonus points I never got to use. Wish I could find out a number or address for the corporate office.

Oct 15, 2014
nomadchowwoman in Home Cooking

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Beans and vegetables of all kinds

Really pretty.

Oct 15, 2014
nomadchowwoman in Home Cooking

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

Indeed!

Oct 14, 2014
nomadchowwoman in Home Cooking

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

That looks lovely.

Oct 14, 2014
nomadchowwoman in Home Cooking

Nominations Thread: Cookbook of the Month November 2014

More wishes for a LN's speedy recovery. Please feed her well, Mr. LN!

April 2012 COTM: Melissa Clark Month, Cook This Now: Autumn

I've never been a fan, but you folks almost have me convinced on this celery business! All these salads sound really good.

Oct 13, 2014
nomadchowwoman in Home Cooking

NOLA dinner help

Pretty close to the Saenger is Meauxbar, which I'm pretty sure is open on Mondays. The food is excellent (as is the service); lots of "small plate" options so you can get out without breaking the bank. Agree w/ktmtp if you really want "cajun," but NOLA is not about cajun. Boucherie is really good. For your splurge meal, you might consider Coquette. Don't waste a meal on the Natchez.

Oct 12, 2014
nomadchowwoman in New Orleans

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

Still no book(s), nor e-mail about where they are : (

Oct 06, 2014
nomadchowwoman in Home Cooking

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

Oh, that does look good.

Oct 04, 2014
nomadchowwoman in Home Cooking

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

Gorgeous.

Oct 04, 2014
nomadchowwoman in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Oh, my, I won't even get started on/my husband's step-mother, who seemed to think enjoying food was immoral.

Oct 04, 2014
nomadchowwoman in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Funny, Breadcrumbs, although my mom was/is a terrific cook, she has always seemed bothered--and often makes comments, sometimes using the word "fancy"--when I cook outside her repertoire. It took me many years to realize that she thinks I'm competing or trying to one-up her, which I'm not--or at least I don't think I am! (Still, I can't ever imagine her commenting at someone else's table.)

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

I was seething, to be quite honest. (Under 8--under 12 even--I give them a pass. My niece has about 2½ years of finickiness left. She is not like Lulu!)

Oct 04, 2014
nomadchowwoman in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Hi Goblin--just getting back here and reading about your difficult guests. My story (which, I guess, is ultimately not really about coq au vin): a long-standing dear (but always frank--too frank) friend from across the pond was bringing his new wife on a six-week tour of the States. Because of some botched plans with other friends, I told them they could use our house as home base for the whole time, which meant a lot of togetherness, albeit broken up. Just before they arrive, he informs me that he invited his elderly mother to join them for the first couple of weeks, meaning one will be with us. On their first night, I made coq au vin. I had followed the recipe suggestion to use a "hen," and while the finished dish was by no means inedible, the chicken was stringy, and all three guests could barely hide their displeasure--not so much b/c of the stringy meat but as Friend's Mom says, they're not used to eating "fancy food," and they never "cook with wine" or "drink much wine," preferring beer. The next day, Friend informs me that his new wife is a vegetarian, and, frankly, they prefer simple food and would like me to "keep meals simple." Suffice it to say, having houseguests who don't really enjoy eating for any more than a couple of days is a nightmare for someone like me. (I hate telling this story, because, in other ways, these people are lovely, and I'm sure they thought they were being helpful, letting me off the hook.)

Oct 04, 2014
nomadchowwoman in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 1-3 (Big Flavor, Star Ingredients, Farming the Sea) Reporting Thread

Mussels with Tomato-Saffron Butter, p. 75

I located some really nice mussels, not always easy here, and did a half-recipe. My one deviation was that I subbed quartered cherry tomatoes (w/peel and seeds). And I too sprinkled the parsley over the finished dish. Agree with everyone else: these are great. The saffron shines through wonderfully in the buttery sauce--great for dunking (grilled baguette slices in our case).

August 2014 COTM - Diana Henry Month: A Change of Appetite

You make it look (and sound) effortless. Not to mention fabulous. I am squid-shy--can't seem to cook it to anything but rubber. But I have some in the freezer; maybe I should try this. Love those flavors.

Oct 02, 2014
nomadchowwoman in Home Cooking

August 2014 COTM - Diana Henry Month: A Change of Appetite

Just wanted to come back and say I tried this a few nights ago, subbing in the crushed almonds for breadcrumbs. Delicious!

Oct 02, 2014
nomadchowwoman in Home Cooking
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September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Coq au Vin, p. 252

Once again, thanks to Goblin for taking the lead and warning about the recipe's glitches. I may not have tried this without her report. Previous forays into coq au vin have been prolonged, laborious affairs and/or "purple meat disasters."

But this recipe, once "edited" by careful COTMers such as Goblin and blue room, is much easier than most and really yields a lovely result--moist chicken, great flavor, nice color.

I used all thighs (8); reduced 2 c of my own chicken stock by half; upped the amount of mushrooms considerably and diced all the veggies to similar size; chopped my bacon (and, yes, used a pot!); opted for an inexpensive Australian shiraz upon discovering that my market had every conceivable Rosemount product except shiraz. I also covered the pot and braised two hours, and it also took a lot longer than 10 minutes (at least 30) to reduce the sauce. I ran the chicken under the broiler for a few minutes to crisp the skin. Served with egg noodles and a side salad w/butter lettuce, beets and blue cheese, this made for a wonderful dinner. My husband, initially skeptical, remembering my last coq au vin "adventure" (w/very difficult guests, no less), especially loved this rendition.

September 2014 COTM 'Avec Eric' Chapters 7-9 (Artisanal, Perfect Pairings, Oil and Wine) Reporting Thread

Can't wait to try this salad! I've been pretty pleased with the salad dressings in this book.

September 2014 COTM 'Avec Eric' Chapters 7-9 (Artisanal, Perfect Pairings, Oil and Wine) Reporting Thread

So gorgeous! My ravioli never look that pretty.

I had not tabbed this, but I guess I'll have to reconsider. Sounds pretty wonderful.

Sep 28, 2014
nomadchowwoman in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

[Seared] Scallops with Tomato Compote and Champagne Beurre Blanc, p. 225

Thank you, Goblin for pointing me here: finally, I felt the presence of Eric Ripert. I've twice had the great good fortune of eating at Le Bernardin, and this dish took me back there. (In fact, one of the dishes I ate there involved beurre blanc, grapefruit sections, and, I'm pretty sure, scallops.)

As Goblin has noted, the beurre blanc is quite simple (except for the copious amount of butter, I should do this more often). And utterly delicious.

I made the whole recipe of the sauce and the compote, but used only 1/2 pound of scallops, which was enough for the two of us. I used one of those tiny bottles of cava, which measured out to almost exactly the 1 c that the recipe stipulates. Maybe my tomatoes (I used heirlooms) were extra juicy, but after reducing the compote for about 45 minutes, it was not "almost dry" or stiff enough for the ring mold treatment. Afraid of losing the tomatoes' brightness, I settled for spooning the loose compote onto our plates. The seared scallops went on top, and, as you can see from the photo, I didn't skimp on the beurre blanc.

Elegant is the right word. So is "fabulous." We loved everything about this beautiful, well-balanced dish. And it's easy to boot!

In a day or two, I'm going to pull the lone lobster tail from my freezer, cut it into scallops, and use the leftover compote and beurre blanc with it. But this treatment would be great on shrimp, a piece of fish, even a chicken cutlet. A definite keeper.

September 2014 COTM 'Avec Eric' Chapters 7-9 (Artisanal, Perfect Pairings, Oil and Wine) Reporting Thread

Whole Foods sells frozen puff pastry (their brand) made with butter--much cheaper than Dufour, and I've had excellent results with it (I've never tried TJ's version, however; we must be the only city in the US without one!)

Sep 28, 2014
nomadchowwoman in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

If you aren't allergic to fin fish, I'd think the compote and sauce would be good on a nice piece of white firm-fleshed fish.

Sep 26, 2014
nomadchowwoman in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

You're sending me right out for scallops. But I'll probably be searing them as the "barely cooked" don't appeal that much. Sounds like those other components are just as lovely with the less raw scallops.

September 2014 COTM 'Avec Eric' Chapters 7-9 (Artisanal, Perfect Pairings, Oil and Wine) Reporting Thread

Trying to stay away from potatoes, but the natives are getting restless. I'm attracted to this recipe because it doesn't require the par-boiling I usually do for roast potatoes and is otherwise very easy. But I'm getting from you and LLM that these are golden and crisp without. And I don't want no vampires comin' 'round me anyhow!