blue room's Profile

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September 2012 COTM My Calabria: Vegetables, The Calabrian Pantry, Desserts

Oh lovely! I won't be able to not make this.

Jul 26, 2015
blue room in Home Cooking

August 2015 COTM - Nomination Thread

nikkihwood, A Gracious Plenty is being discussed here as a book for *September* -- the August books have already been chosen. Not sure if that's clear. (I'd like to do AGP too!)

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 5-8

Those plump little eggplants look tame and tidy, I wouldn't have known they gave you so much trouble!
Here
http://www.busyinbrooklyn.com/meat-ri...
is a picture of someone using a corer on an eggplant, but like you I would have improvised for sure.
Glad to know this is so good, lamb is a favorite!

Jul 18, 2015
blue room in Home Cooking

July 2015 COTM: The Cooking of the Eastern Mediterranean, Chapters 5-8

You've served this beautifully!

Jul 07, 2015
blue room in Home Cooking
2

May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread

Are you *sure* this is Canada?

Jul 02, 2015
blue room in Home Cooking
1

July 2015 COTM: THE COOKING OF THE EASTERN MEDITERRANEAN by Paula Wolfert

Thank you yet again, MelMM. My cooking limited for a while (nothing dire) but lurking forward to reading everyone's posts.

July 2015 COTM Announcement: The Cooking of the Eastern Mediterranean

Wow, sorry to see this! (Hail to thee Blythe spirit, but to
Hell with cancer!)

June 2015 COTM: DEATH & CO

So tactile! The raised Bauer rings are tactile too, come to think..

Jun 25, 2015
blue room in Home Cooking
1

June 2015 COTM: DEATH & CO

I like opals too, same lit-up color effect. My hands sweat and all my teeth ache for *really* nice opals :)

Jun 25, 2015
blue room in Home Cooking

June 2015 COTM: DEATH & CO

I found two shapes I liked. Both in that iridescent (oil slick rainbow) glass that I love. The larger is 5" tall and 4 1/4" wide at the top, holds 8 ounces, (1 cup) with about 1/4 inch to spare.
The smaller (curvier) is 5" tall and 3 1/2 " wide at the top, holds 4 ounces, (1/2 cup) with also about 1/4 inch to spare. Both in the picture on the left and right.
I found them both at Replacements, was able to buy sets of four. The flat shallow coupes I think were about $21 each, and the curvy smaller ones about $16-17 each.
I also bought two small etched glasses that hold 1/4 cup, with 1/4" inch to spare because you made the little ones seem so nice (they are!) (pictured in the middle)
When I watch TV shows and movies now I jump forward and peer if someone picks up a drink!
I mentioned before, @ Replacements the glasses called "cocktail" seem to be smallish (like my etched) and the ones called "champagne/tall sherbet" are where I found the two larger.

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Oh dear!
"...into the sink." Like a sink with dirty dishes and soapy water, or a nice dry empty sink?
What was the original plan -- looks like lemon, maybe?

Jun 24, 2015
blue room in Home Cooking

July 2015 COTM - Nomination Thread

Dangling? Gio I usually can work out what you mean, but are you calling me Geppetto?

Jun 13, 2015
blue room in Home Cooking

July 2015 COTM - Nomination Thread

The cover says "over 100" -- that's not too bad, is it?
"Jerusalem" has 120, for instance.)

Jun 13, 2015
blue room in Home Cooking

July 2015 COTM - Nomination Thread

I'll just be reading along for a while rather than cooking, so won't nominate. (Haha no truth to the rumor that I'm afraid of another Death & Friends :)
Just out of the blue though, before this thread was up, I was thinking about Robb Walsh's Tex-Mex book, or a Diane Worthington book.
Of course I'll happily watch whatever happens.

June 2015 COTM: DEATH & CO

Oh, I thought a case meant 12 or 24 --
six is a little better at least--!
But still...

Jun 10, 2015
blue room in Home Cooking

June 2015 COTM: DEATH & CO

Hey, happiest of birthdays! Your "extra something" is classy in its shapely glass, and two (three?) fresh shades of green!

I admit the glassware is a big big draw for me too--I haven't even begun with the metal stuff, strainers and shakers and long swirly spoons etc. I've just been improvising.
I'm not even sure why the ice has to be such a ritual--some stirred, some shaken--wouldn't chilled ingredients produce the same results without diluting the drink? Those fake cubes made of metal or marble and kept in the freezer--some people swear by them! I know there's a mystique and tradition involved, and I am charmed by that, but I wonder still.

Jun 10, 2015
blue room in Home Cooking
1

June 2015 COTM: DEATH & CO

I do think so. The mild apple seemed just right, so peach would be right down the same path, a sweetening and recognizable fruit note in the drink.

Jun 10, 2015
blue room in Home Cooking
1

June 2015 COTM: DEATH & CO

FLOR DE JEREZ (from Kindle)

While L.Nightshade fled to the City by the Bay to escape Death, I looked and found a do-able drink in this tony-toned book that I could *almost almost* duplicate!
It calls for mostly sherry and a small amount of rum. The sherry (the dry kind) is Lustau Amontillado. I just used gold Bacardi rum. The apricot liqueur stumped me. I could have special ordered it at the (state) liquor store, but only *by the case*--so I settled for simple syrup made with apple juice instead of water. Lemon juice and bitters too, then shake with ice and strain. No garnish. Mr. blue room had no interest in this at all so of course I drank them both which I had planned all along. He's been asking me why the sudden interest in cocktails, I think I'm going to blame it on C. McGrath :)
This is very good--if you like sherry, you'll like it.

June 2015 COTM: VERDURA - grilled bread and sandwiches, soups, pasta - pp 107-185

ASPARAGUS-RICE SOUP WITH [Parm] CACIOCAVALLO, pg.162 in US book

Oh I wish I could taste the real caciocavallo cheese with this, I was so impressed with this less-is-more soup. The liquid is the salted water in which you cooked some tender asparagus. No chicken broth or stock in this, but you sauté (EVOO) fine-chopped garlic and parsley (not a lot) and mix into the asparagus cooking water. Add Arborio rice (not a lot) and cook 'til done. The asparagus is reintroduced to the pot and heated, stir in grated cheese (off the heat) and serve. 'Squisite!
My soup instinct said more rice (more "body"), more vegetables, some meat essence is needed -- but no, this was artless in the *good* way.

June 2015 COTM: VERDURA - storecupboard recipes, antipasti, salads - pp 27-106

"Check out the pools..." In some places, nobody would bat an eye, but I know what you mean. Very pretty presentation!

June 2015 COTM: VERDURA - rice & polenta, main dishes - pp 188-244

Yes, the instructions are to butter a springform and coat with breadcrumbs. I used an 8 inch cake pan with a parchment round in the bottom and just a dust of butter and crumbs on the sides.

Jun 09, 2015
blue room in Home Cooking

June 2015 COTM: VERDURA - rice & polenta, main dishes - pp 188-244

ONION TART, page 269 US edition

I did a half recipe of this and put it in an 8 inch round pan. My favorite homemade ricotta, love an excuse to make it, is Ina Garten's recipe. So about 2 cups of that is mixed with 2 eggs, chopped basil, grated Parmesan, S&P, and of course onions. I used one giant onion, sliced thin and slooowly cooked in olive oil until sweet and tender and lightly browned. This mix is baked until a knife comes out clean--it took about 35 minutes for this half recipe. Author recommends "Sweet Tomato Basil Sauce" (page 202) to accompany this tart, we had it with a salad containing tomatoes. (nomadchowwoman has reported on the sauce at the beginning of this thread.)
We both liked this. I should have tasted for salt--I was afraid of the Parm and undersalted, but it was mainly a savory success, though the Man Missed Meat haha what else is new?

June 2015 COTM: VERDURA - storecupboard recipes, antipasti, salads - pp 27-106

Yes, I found that unnecessary too--all onions should be cut into rounds, to show off the natural circle design of the vegetable!

Jun 09, 2015
blue room in Home Cooking
2

June 2015 COTM: VERDURA - storecupboard recipes, antipasti, salads - pp 27-106

TENDER MIXED SALAD, page 96 US book

Just as Gio describes, a salad that would go with nearly anything. I don't usually use fennel like this, and now I wonder why. I made the Onion Tart (page 269 in US edition) to eat alongside, will report in appropriate thread.

June 2015 COTM: VERDURA - storecupboard recipes, antipasti, salads - pp 27-106

Ha! -- made the same salad last night! Will report a little later.

Jun 09, 2015
blue room in Home Cooking
1

November 2008 COTM The Art of Simple Food: Vegetables

I like this! A good idea to dice the stalks--I tried to julienne some chard stalks recently and thought they were too tough, but--of course, dicing would be better.

June 2015 COTM: DEATH & CO

Well, there's proud and there's insufferable.
I'll just have to love-hate this book until I'm pulled to one side or the other.

June 2015 Cocktail Companion Cookbook of the Month Voting

I want to give a little hint about bar glasses on the Replacements 'site -- I had no luck with the word "coupe", you need to search variations on "champagne tall sherbet" or "liquor cocktail" to find that kind of glass.

June 2015 COTM: DEATH & CO

L.Nightshade made a good point, that the bar uses the same brands each time so that you can order a drink and have it taste just like the one you loved last week.
However, this book makes me rankle and say "grrr" too often. Some of the ingredient lists seem like name dropping, and not done subtly. And yes, the shitty ice -- "We often find ourselves someplace--be it a hotel, a friend's house, or an unfamiliar bar--where the only ice on hand is small, barely frozen..." To my (perfectly reasonable not prejudiced or jealous!) ears this says "When we're slumming, inferior people and institutions will try to foist off ice that is WAY too close to 32 degrees Fahrenheit. We compare this to ice taken from a toilet." Of course I say grrr! (Don't worry, home freezers are usually set to zero--mine is 8F.)
SO much to admire about this collection of drink recipes, but so much puts me off.

June 2015 COTM: DEATH & CO

For some reason I thought it had something to do with the bad old days--making a lady's glass look less like strong drink, thereby making her look more virtuous, and then it caught on with the general partying public. I couldn't find any mention of that theory though, so I asked here.

Jun 07, 2015
blue room in Home Cooking