blue room's Profile
May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread
Reading that Moro recipe made me hungry -- it does sound like the better of the two.
May 2012 Cookbook of the Month: "Food of Spain" and "Moro: the Cookbook"
Yes! Even a one-phrase comment or sentence adds to the whole.
I find things here from years ago that are worth keeping.
And every month I've learned so much, so much has been brought. to. me.
May 2012 Cookbook of the Month: "Food of Spain" and "Moro: the Cookbook"
herby I'm amused by your typos -- but maybe not typos? "Go fug ure" and "gashing reviews" ... ?
Anyhow, please don't dismiss the Texan Book -- my first try will be http://homesicktexan.blogspot.com/2011/04/tacos-al-pastor-joe-yonan.html
What are you baking these days? May 2012
The berries are "petaled" with sliced almonds on the side of the cake -- a very nice detail I've never seen before.
May 2012 Cookbook of the Month: "Food of Spain" and "Moro: the Cookbook"
I cooked mainly from The New Spanish Table, 7 or 8 recipes probably. I know what you mean about the dishes that are not "true Spanish recipes". But if the author decides to put a chicken-and-apple-cider dish in her Spanish cookbook, I'm certainly not in a position to judge! (Ditto the "Magdalenas" I made -- very widely enjoyed in Spain I read, but also a pretty generic little teacake!)
Breadcrumbs, do you entertain a lot? I wish I could take advantage of the whole book every month, but it just isn't practical. This has to be a Communist Cooking exercise for me -- from each according to her ability to each according to her need! I figure never mind that I don't achieve fancyfood every meal -- I've been exposed to SO delicious much!
I was thrilled to have made a tuna empanada this month -- new to me --though I'm still puzzled by the largely taste-free paprika, the unsmoked stuff -- though I understand that red is good :)
I enjoy all the posts, (holy kamoly, what a resource this is -- the COTM threads *are* a cookbook, for sure.)
I hope everyone can find something of interest in the Homesick Texan recipes.
Thousand Island dressing help, please
I just mix Best Foods mayonnaise with ketchup until it is the right color pink, then shake in some chili powder. Excellent on a wedge of plain light green lettuce :)
What are you baking these days? May 2012
Ooh ooh I'd say keep these in mind for holiday baking. They're fast, no tricky techniques, and of course very tasty. Poster "ipsedixit" mentioned molasses bicotti the other day and I found this recipe on Epicurious:
http://www.epicurious.com/recipes/food/printerfriendly/MOLASSES-HAZELNUT-BISCOTTI-1212878
I did use hazelnuts, used canola oil, used golden raisins, micro-grated actual ginger rather than using powdered, and the molasses is marked "full flavored" rather than light.
The recipe notes that these are baked just once, a chewy cookie -- not twice baked.
June 2012 Cookbook of the Month Nominations Are Now Open!
Finally tried the Arthur Schwartz Chinese-American chow mein last Sunday --
very happy with it -- thanks, Gio.
Need Cookie Suggestions
Never heard of molasses biscotti until now, but these certainly look good --
http://www.epicurious.com/recipes/food/printerfriendly/MOLASSES-HAZELNUT-BISCOTTI-1212878
May 2012 COTM Spanish Month Companion Thread
Red yellow and blue cuties all wrinkled up -- delightful is this post. (A picture of yourself in a bathtub of the sauce might be a wonder too :) A question though -- the red comes from only paprika -- there are no tomatoes or peppers in it?
Mr. blue room is not an adventurous eater at all* -- but I know he'd like this.
* he IS looking forward to Tex-Mex month..
Kid-friendly thing to do with radishes?
Thin raw radish slices on buttered melba toast rounds -- or 1/2 butter, 1/2 cheese. If they start out as a garnish (radish roses) she might like them with a dip. But if they're just too hot to eat, they're just too hot to eat!
http://www.google.com/search?q=radish+garnish&hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7ACGW_enUS387&prmd=imvnse&source=lnms&tbm=isch&ei=9mK8T6WOLObaiQKM-PnIDQ&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CEwQ_AUoAQ&biw=1120&bih=482
My cookbook challenge! (long...)
Well this should keep a lot of people here busy and happy and interested for a long time!
May 2012 COTM Spanish Month Companion Thread
Magdalenas ... "Cocina Monacal", p. 159
(Another experiment from my Spanish language cookbook, Hermanas Clarisas convent recipes, translation by Google...)
These are very well known in Spain, if what I read around the 'net is correct
Very simple, just eggs milk flour sugar -- and *yeast* ?? In a little teacake ? Nowhere in the "elaboracion" (method) does it call for the batter to rise, the yeast isn't explained. So I used baking powder instead, it just made more sense. They bake until golden--no temp or time provided, I had to guess that too!
I would love to know how the cakes in the book (picture with spoon) got so pointed! Mine much less so... yeast couldn't have done that, I'm pretty sure.
Flavored with zest of lemon, they have a nice springy texture, slightly chewy exterior. Not something I'd make again, but I was curious about this traditional treat.
My Love Affair With Worcestershire Sauce [moved from Home Cooking]
I don't put anything else on steak. I buy Lea & Perrins, but once tried a store brand to save money. I swear they took real Worcestershire, diluted it on-to-one with water, and rebottled it! Never again.
Best USA substitute for the Spanish cheese "Queso blando de Burgos"?
It's described as fresh, soft, white, watery texture, slightly sweet.
Here are pics: http://www.google.com/search?q=queso+burgos&hl=en&rls=com.microsoft:en-us:IE-SearchBox&rlz=1I7ACGW_enUS387&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=6Jq6T-6VA4vTiALEktmQBw&ved=0CG8QsAQ&biw=1680&bih=723
I want to use it for a very simple cheese tart containing only eggs, sugar, cornstarch, cheese --
so the cheese has to be right.
Any ideas?
Maybe even something I could let drip drip drip for a day or two to make it myself?
May 2012 COTM Spanish Month Companion Thread
Thank you, paulj -- how is it that you know Trinxat?
May 2012 COTM Spanish Month Companion Thread
Breadcrumbs, you're too sweet, (Cookiecrumbs?) I think L.Nightshade was referring to the Basque dish that paulj linked to, not my sad green accumulation, but thanks!
A recipe I made (banana/pineapple dessert) from "The New Spanish Table" mentioned the "Poor Clare" nuns, specifically a pastry book. This recipe is from another of their books.
May 2012 COTM Spanish Month Companion Thread
Souflé de verduras (Vegetable soufflé) from "Cocina Monocal", p.94
Working from a book in a language I don't speak or read, with the help of Google Translate, I managed to put together a tender savory dish which haha *isn't* as good as Stouffer's Spinach Souffle.
It's pureed spinach, brussel sprouts, cauliflower. Combine that with mashed potato, milk, butter, egg yolk, chopped ham. Then fold in stiffly whipped egg white, bake (in bain-Marie) until set. As you can see, it becomes a moist semi-solid and very green vegetable side.
This was disappointing and bland, I'd rather have colcannon.
The book is so intriguing, with cool cool pictures of old convent interiors, and quite a few food pictures too. I'll try something else from this book later in the week.
What cookbooks have you bought lately? Springtime edition, part 2
This from David Lebovitz, in his blog with a recipe of Pain d'Epices:
"It’s tough call, but I’d have to say that Flo Braker is my favorite baker in the world. Having known her for a few decades, I can’t think of another baker that I like more. And I won’t apologize to any other bakers out there, because I think they’d pretty much agree with me. When I was writing my first book, I remember leafing through her book, The Simple Art of Perfect Baking, amazed how this gorgeous, elegant woman had made cake-making such a seemingly simple affair. I was in awe."
What cookbooks have you bought lately? Springtime edition, part 2
Because of a mention in "The New Spanish Table", I bought
"Cocina Monacal
Secretos Culinarios de las Hermanas Clarisas"
There are some beautiful pictures of Spanish convents, and recipes from the the Poor Clare nuns. (Recipes meant for honored guests, it seems!)
It's in Spanish, which I don't speak or read, but Google Translate is making perfect sense. I'm planning to do at least a couple of recipes from this book for this month's Cookbook of the Month (the COTM companion thread.) Having a great time (so far) with the language. Soon comes the cooking.
Best brand of "slice and bake" cookies?
Cookie dough can be "whipped up" in 5 or 10 minutes, but that's not counting finding/deciding on a recipe, shopping for the ingredients, assembling ingredients in one's kitchen, and cleaning up more than one bowl, more than one pan, more than one counter area, more than one measuring cup/spoon, and various other spoons/knives/mixing utensils. Poor OP just wants to know which slice and bakes to get! Maybe short on time, other obligations?
I like Pillsbury Sugar Cookies, and Nestles Toll House. Toll House wouldn't need decoration. The sugar cookies are plain & vanilla, but tasty. They could have any pattern or candy pressed into them, or could be drizzled with melted chocolate/caramel, etc. Or just arrange them in a nice pattern, cover with cellophane (clear or colored) and put a ribbon on it!
It's a Chowhound potluck or dinner party.. two dishes (with a caveat) and a wine, beer or cocktail if you wish
Crisp hot banana fritters, sauced with sweet-silky-spicy-cinnamon sauce would represent.
Ham salad sandwiches (ground ham with mayonnaise and sweet pickle relish etc. on white) for dirty secret.
"Red Beer", a delicious drink: beer and tomato juice or V-8 -- I like it half beer, half juice.
The Cookbook of the Month for June 2012 will be: The Homesick Texan Cookbook, by Lisa Fain
Dr. Pepper Peanut Brittle, anyone? This one looks like fun..!
Thanks very much, L.Nightshade.
http://homesicktexan.blogspot.com/p/recipe-index.html
Ok clever cooks! Money/time saving tips on multi-purposing items!
I use wooden clothes pins for almost every closure need in the cupboards, freezer, kitchen.
Cheap, plentiful, small, reliable, reusable. I hate fiddly twist ties, and a lot of "reclosable" packaging isn't really closed when you think it is.
May 2012 COTM Spanish Month Companion Thread
Newton's Folly -- picturesque name --
I'm a bit limited (Utah State Liquor store) but the Woodchuck brand does use Granny Smiths. Who knows how it compares to hard cider produced in northern Spain!
June 2012 Cookbook of the Month Voting is Now Open!
L.Nightshade, can you break a tie by voting?
May 2012 COTM Spanish Month Companion Thread
Pollo a la Sidra (Chicken and Apples Braised in Hard Cider)
from "The New Spanish Table", p.292
The book cautions against sweet apple cider in this dish -- I used a tart brand named "Woodchuck" from Vermont, northeast USA. First the (salted and peppered) chicken thighs are browned in olive oil, then pancetta and onion are softened/cooked in same oil. Cider is introduced, reduced, and finally all bakes for about 40 minutes in a casserole. Meanwhile you soften/cook a peeled & sliced apple in butter, add this and a little cider vinegar to the casserole liquid, turn up the heat, bake another 15 minutes or so until the chicken is browned and tender. I used skinless thighs so I went easy on the browning. Yes, it's good! The book says it comes from Asturias ("...Spain's answer to the Scottish Highlands..." -- intriguing, no?) where hard apple cider is drunk -- and liked a lot!
The recipe says the pancetta or bacon is optional, but I wouldn't leave it out now that I've tasted it.
June 2012 Cookbook of the Month Voting is Now Open!
I have felt funny about voting, then not cooking/posting as much as others. I'm trying to get over that. Even a one-sentence comment adds to the whole! I'd love to know what Mr. Rella has to say -- I'm sure Mr. blue room would find it more relevant than *my* frequent pronouncements on how-food-should-be.
This month's choice was very hard -- beloved Tex-Mex against the Michelin star famous foodie. I chose "A Year in my Kitchen", hoping that I'll enjoy learning something new. (I always do!)
June 2012 Cookbook of the Month Voting is Now Open!
A YEAR IN MY KITCHEN, please L.Nightshade.
