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Voting Thread: Cookbook of the Month October 2014

I think haiku clearly meant to vote for one book above the other because of the ALL CAPS used. The way this goes should be up to the current coordinator and if that were me I'd
?
I'd support either position.

about 3 hours ago
blue room in Home Cooking

ISO Fancy, elegant plated dessert

No, but there's no reason not to. The height (and flavor!) is what impressed me, not the circumference :)

Are macarons still exciting? You can really get fancy with those, I remember some lime-basil ones I made (from Ottolenghi I think.)
Please tell us what you decide on regardless!

about 7 hours ago
blue room in Home Cooking
1

ISO Fancy, elegant plated dessert

Actually, I remembered one I have made, it worked well and was delicious. The cake part is sort of brioche-y, made with yeast.
http://www.foodnetwork.com/recipes/be...

about 8 hours ago
blue room in Home Cooking

Looking for instructional cookbook.

http://www.amazon.com/s/ref=nb_sb_ss_...

I don't know that book personally, but it certainly looks worthwhile!

http://en.wikipedia.org/wiki/James_Pe...

about 8 hours ago
blue room in Home Cooking

Voting Thread: Cookbook of the Month October 2014

I absolutely could not decide either. Then as I was hovering over the hearts to see who voted, my super sensitive touch screen activated my vote. So I thought, so be it. The only other option would be to give half a vote to each, oops not an option.
There is a capitalized vote from "haiku" I wonder what will become of that if haiku is not heard from.

about 9 hours ago
blue room in Home Cooking

ISO Fancy, elegant plated dessert

I don't mean this to be as unhelpful as it might sound, but if you want to start from looks and work backward, you could look up "fancy desserts" on Pinterest, or Google images.

about 9 hours ago
blue room in Home Cooking
1

Looking for instructional cookbook.

Do you know if it's recent, or has been around a long time?

I thought of Julia Child's "The Way To Cook" but you probably would have remembered that name.

Maybe Shirley Corriher's "Cookwise" or Harold McGee's "On Food.."
?

about 10 hours ago
blue room in Home Cooking

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Here's a good lemon bundt
http://chowhound.chow.com/topics/6074...

I've made more than once.

about 11 hours ago
blue room in Home Cooking

scrambled eggs for 125, sous vide possibly?

Could it be possible to just buy a hot plate or induction cooking plate or two? They aren't very expensive and it sounds like they would be useful for meals in that setting regardless.

about 18 hours ago
blue room in Home Cooking

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Makes about 3 1/2 cups Marinated Mushrooms

3 tablespoons EVOO, plus 1 tablespoon for finishing
1/8 teaspoon red pepper flakes
salt
1 pound cremini or white button mushrooms, whole if small, can be halved or quartered.
2 tablespoons juice from 1 lemon, plus 1 tablespoon for finishing
1 medium garlic clove sliced very thin
1 large shallot chopped fine (about 1/4 cup)
1/4 small red bell pepper (about 1/4 cup)chopped fine
1 tablespoon minced fresh thyme OR fresh parsley OR basil leaves
Ground black pepper

Heat 3 Tbls. oil with the red pepper flakes and 1/2 tsp. salt. The oil should be shimmering but not smoking. Cook the mushrooms with 2 Tbls. lemon juice, mushrooms will give up moisture, keep stirring & cooking til the moisture evaporates and the mushrooms have slightly browned edges, approx. 10 minutes.
Move to a plate and cool to room temp. Don't keep any liquid, put them in a bowl and stir in the shallot, garlic, bell pepper. Marinate 6 to 24 hours covered in fridge. Before serving, bring to room temp, finish with a Tbls. of EVOO, a Tbls. of lemon juice, the chopped herb you've chosen, check for salt and pepper.
Cook's Illustrated tested a few ways (you know how they do) of preparing these, and found this cooking and getting rid of the moisture to be superior. It worked for me, plus they're very good!

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

I do, it's from Cook's Illustrated, will find and post here a little later. Must go watch "Are You Being Served?" first, though!
:)

about 21 hours ago
blue room in Home Cooking

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Are marinated mushrooms still appreciated?

about 22 hours ago
blue room in Home Cooking

What's for Dinner #327-The Scotland Votes Edition!

Oh, okay! So it's cabinet, not Cabernet -- like from the cupboard, dried fruits. Sounds homey and nice to me, especially with sweet cold or warm vanilla/custard sauce. Christmasy, too.

What's for Dinner #327-The Scotland Votes Edition!

I'm an American observer of this dramatic vote. It seems to me that Scotland was always Scottish and apart from England in culture. I don't think the political/financial differences that could divide these two places now will have an effect on that!
This post is a question that stems from a UK comedy I watched--
I think the actors were saying "cabinet" or "cabernet" pudding, and they seemed to be making fun of it, as if it isn't something desirable as dessert? Is this pudding a real thing?

1 day ago
blue room in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

Rare beauty, and
those carrots are practically crayons!

2 days ago
blue room in Home Cooking

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

Oh I just saw this! Thanks for including the science for this beautiful compote/Jello for grownups. I too want to be sophisticated and light, soon. It seems to me that raspberries are a better choice than blackberries.

Sep 16, 2014
blue room in Home Cooking

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

Market Vegetables with Ravigote Vinaigrette p.53

This recipe starts out with three pots of boiling (sea)salted water, and instructions on how to boil six-seven types of vegetables.
I'd rather microwave-steam vegetables, but I followed the directions (3 minutes for some, 4 minutes for others, 3-4 minutes for others. Sound fiddly?)
I didn't do this well, some were too cooked for salad IMO and some were too raw to chew (leeks!)
I used plain regular zucchini instead of "small squash with flowers") and golden beets instead of turnips.
The "ravigote" dressing though, I was excited about! Turns out it is well known (everybody but me) and classic, Emeril does his version with *raw* egg, Pepin has another version,etc. but this was my first taste. Very nice! The egg yolk thickens it a little, the tarragon stood out just a tiny bit too much maybe. I'm pretty sure my sweet pickles aren't really cornichons, and jarred capers aren't authentic either, but the mixture was tangy/interesting.
Next time I'll simply use my vegetables my way with this excellent topping. Not an inspiring photo.

Sep 16, 2014
blue room in Home Cooking

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

I like everything about this!

Sep 16, 2014
blue room in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

The planning might not be more difficult than one book, but the coordinator still needs access to all the books, which doubles triples or quadruples the problem of finding it at the library/buying/relying on others/etc.
Plus it's more fun if someone's doing the same recipe, you can swap stories. That's mostly why I too prefer the "1" book concept.

Sep 15, 2014
blue room in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

Just a note - please remember that the volunteer coordinator has to set up threads/organize reporting for the Cookbook of the Month. If one book turns into *two, three, or four* books it could become a headache!

I've always preferred the one book, one month format, even if just to concentrate the talent :)

Sep 15, 2014
blue room in Home Cooking
1

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

Gio, did you use all the olive oil called for?

Sep 15, 2014
blue room in Home Cooking

Za'atar

Try this, it's wonderful
http://www.aveceric.com/roasted-chick...

I like to sprinkle it on while cooking cottage fried potatoes, along with salt and pepper.

Sep 15, 2014
blue room in Home Cooking
1

STUFFED VEGETABLES! Home Cooking Dish of the Month (September 2014)

I hope they match your expectations, they're pretty simple.
For the filling, mix together one pound raw ground beef with 3/4 cup cooked rice and 1/2 cup tomato sauce OR ketchup. Also an egg, and the seasoning -- about 1/4 teaspoon each ground allspice, ground cumin, salt. About 1/8 teaspoon pepper. You can be flexible* with the filling and spices, this is mild but good. You mound it into softened (steamed in microwave is easiest for me) cabbage leaves. Roll/fold them into little packets and brown them a little in a frying pan. Then they go into a baking dish, (I sometimes pour a can of crushed or chopped tomatoes on them at this point) and cook *covered* @ 300F for about an hour and a half.
*within reason :)

Sep 15, 2014
blue room in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

Conch (shrimp) Fritters with Mango Chutney p.137

I think clams would be a better substitute for the conch here, but shrimps I had and used. The yeast batter worked very well, the generous tablespoonsful were cooked through just as the outside was brown and crisped. I think next time I might judiciously increase the add-ins. More chopped seafood, green onion, red bell pepper, chile, parsley, and garlic. S&P. Which would mean less bread in each fritter, more flavor. (They were loved as they were, however!)
The mango chutney (you see it here raw, I saw no need to boil fresh mango!) is brightly good -- I cooked white wine vinegar, grated ginger, and sugar until it was dissolved, then cooled it a little. The other ingredients in this mix are chopped mango, shallot, mustard, salt, and hot red (mostly jalapeno for me) pepper.
Recommended!

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

Thank you, I'll broaden my choices. I remember thinking the 365 canned tuna was way better than Star Kist, etc.

Sep 14, 2014
blue room in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

I'll expand that to include all cheese :)

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

Well I gave this a go, half Eric, half improvise. Mine did not turn black, stayed green though I didn't particularly hurry the process. But I agree that the herbs just didn't help the zucchini--we much much preferred the Parmesan crunch! The green topping was not right in a way I can't explain. (It sure *sounds* good when you read it!) I didn't use so much oil as he asked, my mix was moist but not liquid. I could easily pat it over the cut squash. Both browned nicely in the oven.
Still, this is proof that Parmesan is the best thing for zucchini.

Sep 14, 2014
blue room in Home Cooking
1

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

This reminds me, I have had some beefy olive oil (hah wrong word) in the past too. But just the other day I bought a nice bottle of cold pressed "Product of Spain" extra virgin oil, brand name is "365" -- the house brand at Whole Foods.
Not a crazy price, a beautiful color, olive green :) and a mild but real flavor. They of course sell Italian too, I just thought I'd try it, glad I did.

Sep 14, 2014
blue room in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

I wish he would fashion a cookbook of recipes from his Red Rooster restaurant. I am 2000 miles from Harlem in NYC, but the menu looks well worth sampling!

Sep 13, 2014
blue room in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

I own THE SOUL OF A NEW CUISINE too. This or the current front runner would make me happy.

Sep 13, 2014
blue room in Home Cooking