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January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Good idea! Both add-ins others have noted below and using skinless thighs although the skin on my thighs wasn't as flabby as expected and i suspect it adds some flavor. (Actually the skin from two thighs stuck to the bottom of the pan and came off when I turned them.)

At any rate, such an easy dish warrants all kinds of experimentation.

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

Depends upon what you mean by "better" . . . ; )

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Soy-Glazed Black Pepper Chicken, p. 179

Jumping on this bandwagon. I really could not believe just how easy and delicious this was. DH raved--and wondered aloud if even he could make it. (Yes you can, Dear!)

Followed the recipe exactly most of the way through, but I used a DO and ended up with a lot of liquid, so I did remove the cover for the last bit of cooking (perhaps unnecessary as I ended up splashing in a little chicken stock so as to have plentiful juices for the accompanying jasmine rice). A stir-fry of some stray mushrooms and asparagus and part of a red pepper languishing in the bin made a perfect side for a perfectly lovely meal. (One perk of using that high-sided pan: no splatter.)

I don't have the book, but the two recipes I've made have both been winners.

Cooking from Pok Pok

Looks fab!

Did you report on your restaurant visit? I'll have to look for it. (We ate there this past summer; took us two trips to get in, but worth the wait.)

Jan 26, 2015
nomadchowwoman in Home Cooking

Announcement Thread: February 2015 COTM "Mighty Spice"

Thank you so much, qianning. We so appreciate you!

Jan 22, 2015
nomadchowwoman in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Thanks for posting this link, Gio. I'll be trying this one soon. Sounds perfect for a weeknight meal.

Jan 21, 2015
nomadchowwoman in Home Cooking
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December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Sautéed [Rainbow] Trout with Brown Butter, Lemon and [Hazelnuts], p. 392

I finally spotted some very nice rainbow trout fillets, and followed this recipe, subbing hazelnuts for macadamias. Nothing to add to what Caitlin has said. We just loved it. So easy, too. This will be my go-to for rainbow trout.

I was told at the seafood counter that gulf trout (speckled trout), which I also love, would be available later this week so I am going to try this recipe with that and macadamias, as I have some of those to use up.

Jan 20, 2015
nomadchowwoman in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I'll chime in, agreeing with everyone else about what a bargain used cookbooks bought online can be. I now buy mostly used, often for .01 plus shipping. I choose books described as anywhere from "good" to "like new" condition. I've never gotten a bad book although some of the old ones understandably show a little wear. Several of these books appear never to have been opened--some are library copies, some not.

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Always tricky for me--browning small pieces of meat. But I am looking forward to trying the beef version and being mindful of my browning.

Jan 15, 2015
nomadchowwoman in Home Cooking

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

Interesting recipe. I had never read it through, and discovering the inclusion of cranberry sauce is a surprise. How sweet and/or tart is the finished dish?

Jan 14, 2015
nomadchowwoman in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Stir-fried Cumin [Chicken]

I made this with boneless, skinless chicken thighs for dinner tonight. Not much to add to the previous excellent reporting: I followed the recipe except that I used minced cayenne pepper from my freezer (my jalapenos were way long in the tooth). While my finished dish did not look quite as fetching as Caitlin's, we loved it--and given the heat (not overwhelming by any means), I was surprised by how much my husband did. In fact, he suggested that I give this treatment to beef and lamb as well.
So, a hit here, served w/jasmine rice and brussels sprouts (b/c I have a few pounds in the fridge).
A definite keeper.
Thanks to Caitlin for the link.

Jan 13, 2015
nomadchowwoman in Home Cooking

I need your best recipes featuring avocado!

How about a grilled salad of pineapple and avocado? Lightly grill the fruits to get char marks. Toss with very thinly sliced red onion and a chile-lime dressing. You could add a protein (I actually had something like this with shrimp and chunks of lobster, but it would probably be good with grilled chicken) and maybe a sprinkle of nuts, too, for a little crunch.

Jan 12, 2015
nomadchowwoman in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

Thank you so much, Caitlin--Since I have a pkg. of thighs in the freezer, this will be tomorrow's dinner!

Jan 12, 2015
nomadchowwoman in Home Cooking

Nominations Thread: Cookbook of the Month February 2015

I'll throw in a nom for MIGHTY SPICE.

Jan 12, 2015
nomadchowwoman in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 5 & 6

That looks and sounds wonderful. I don't have the book, but I'm getting a vicarious thrill from your report.

Jan 12, 2015
nomadchowwoman in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 1 & 2

That sounds wonderful. I love the combination of long beans (or green beans) and pork.

Jan 12, 2015
nomadchowwoman in Home Cooking

January 2015 COTM "THE HAKKA COOKBOOK" Reporting thread for Chapters 3 & 4

Looks lovely!

Jan 12, 2015
nomadchowwoman in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I also love RB books, especially Mexican Kitchen and Authentic Mexican. The Yucatan-style Fresh Coconut Pie (MK) is probably my favorite dessert--a bit of work prepping the fresh coconut but so worth it for a special occasion.

Nominations Thread: Cookbook of the Month February 2015

I bought NESF Cookbook a few years ago after lots of CH recs and never found it inspiring. (To be fair, we don't have a lot of soup weather here, and I have a lot of favorite soup recipes as it is so usually turn to those.) But we've had a fair amount of cold here lately, and I've cooked a couple of delicious soups from the Williams-Sonoma Soup of the Day, a book that I do find inspiring. My SIL, who lives in the frozen north and makes a lot of soup, was visiting, and she had me tabbing a lot of recipes she'd tried. She says it's her favorite soup book.

Not sure it would be a good COTM choice, though. I don't see a lot of inexpensive copies available online and not sure how apt libraries are to have W-S books.

Jan 11, 2015
nomadchowwoman in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Happy New Year January 2015 edition!

I'm salivating after getting caught up on this thread though I'm still trying to exercise some restraint. But you all have certainly helped me fatten up my Wish List.

I succumbed and ordered the new Saveur (New Classics) book for myself.

On my doorstep a couple of days ago was "Prune," which I actually won (!)--quite a nice surprise as I've very rarely won anything. I've only paged through it quickly, but I look forward to settling in to savor it properly.

Also enjoying my ongoing examination of The Baking Bible, which finally arrived from TGC.

As gifts: "The Cooks Illustrated Meat Book" (looks good, but I haven't had enough time to study it yet either); DH got me "The Big Fat Surprise." He was attracted to the subtitle "Why Butter, Meat and Cheese Belong in a Healthy Diet." (It's not a cookbook at all, it turns out, but a scholarly tome with 64 pages of end notes and a 46-page bibliography! I'll read it, but I don't need any convincing.)

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

Well, individual tastes differ, of course, but I completely agree that the Folse book is superb. (However, as an "encyclopedia," it's pretty unwieldy for frequent use as a cookbook.) And the Colin book is my favorite New Orleans cookbook (but that's how I think of it--as a NO cookbook). I'm not crazy about the others you mention. My favorite "cajun" for a long time was Paul Prudhomme's Louisiana Kitchen--until the Link book came along. I still think Breadcrumbs got a winner.

Asheville: big anniversary weekend

There are good suggestions here, but I want to reiterate: don't waste a meal at the GPI. We opted for a romantic weekend at the GPI a few years ago and thought a dinner there would be worth the splurge. It wasn't: very expensive, and as others have noted, the food was just above mediocre. There are too many good restaurants in Asheville these days, far surpassing anything we had at GPI (unless they've really improved, but I haven't read anything convincing me of that).

Jan 07, 2015
nomadchowwoman in Southeast

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

Two good ones.

Dec 30, 2014
nomadchowwoman in Home Cooking

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

Yes, the Link is one of the best, if not the best, Cajun cookbooks around. Link grew up making sausage, curing meats, and truly living a Cajun lifestyle. He has several excellent restaurants here in New Orleans as well as an artisan butcher shop that sells all manner of wonderful sausage, bacon, specialty meats, rillettes, pâté, etc., and a selection of the best sandwiches in town (and that's saying something, because they are not po-boys). At any rate, my brother wanted an accessible Cajun cookbook to make some of his favorite standards, and I got him Real Cajun. He loves it. I have to say, though, that based on a thumb-through, I wasn't too impressed with Link's newer seafood book.

Dec 30, 2014
nomadchowwoman in Home Cooking

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

I too missed your post above, but I'll also be adding this to the NYE spread. (And, as to salt, I always want more.)

Au gratin potatoes again - what cheese?

I use gruyere or comte--relatively expensive versions as well as what Costco or Sam's Club sells; I'm not sure we've ever been able to tell the difference. (We had it yesterday; used 2-3 oz. of a $20/lb comte.)

Julia Child's recipe for dauphinoise (The Way to Cook) is the key: thin-sliced potatoes simmered in a mixture of cream and milk or half-and-half with minced garlic, bay leaf, salt and pepper until just fork-tender (1½ hours), then layered into a gratin dish and baked for about 20 minutes. I put a little of the grated cheese between the layers and the rest on top. The potatoes absorb the dairy and the result is creamy and silky, with pronounced cheesy flavor. Decadent but wonderful.

Dec 26, 2014
nomadchowwoman in Home Cooking

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

Gosh, I wonder if that's the same Columbia Restaurant we used to go to at St. Armand's Circle in Florida, back when my FIL was still alive and spending winters in those parts.

Dec 26, 2014
nomadchowwoman in Home Cooking

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

I adore the magazine and do want this one! Was hoping to find it under the tree, but my husband had spied other Saveur cookbooks on the shelf so thought he'd misunderstood my hint. "Go ahead and order it," he said, glancing at the shelves, "nothing's ever stopped you before." Coupled with your comments--that's a nudge.

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

Glad to hear this as I have quite a few almonds in my possession at the moment.

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

Filet de Bouef Rôti (Roast Fillet of Beef) with[out] Sauce Bordelaise, p. 528

I was so excited about this COTM repeat, and here it is, near the end of the month, and with a couple of killer work weeks, house guests, and holiday hoopla, I've only managed to make a few recipes--and screw up this one.

This was the centerpiece of our holiday table, and I had every intention of making the bordelaise, but once again, timing got the best of me. The problem was caused by moi: I misread the directed oven temp, setting mine at 425F instead of 450. My hunk of tenderloin was almost exactly the 3¾ lbs stipulated in the recipe. I roasted the butter-smeared, salted and generously peppered meat initially for 15 minutes, which browned the meat nicely, then lowered the heat to 415 (should have tipped me off to my error!) and roasted another 15 minutes. It wasn't nearly done and took another 15 minutes to get to 125 internally. It rested barely 10 minutes, if that. I couldn't hold the sides much longer, and the natives were getting restless, so I had to forego the sauce, and we sliced up what was mostly rare meat, which, luckily, everyone was ok with. I had made a cold horseradish sauce and also a buttery sauté of mixed mushrooms so all was not lost.

I realize that this hardly qualifies as a fair report of *this* recipe since I didn't make the bordelaise sauce. (And I had cheated on the demi-glace anyway, having bought it already made.)

At any rate, I plan to try out more recipes from ENYT in January as I don't own the Hakka cookbook. And there is still so much of this one to be explored.