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What's for dinner #336 -- The Thanksgiving 2014 Edition!

1 day ago
blue room in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

Though it took some time and steps, I want to mention this hearty dish because it is so very good. Wild Rice and Mushroom Soup, from the ATK/Cook's Illustrated website.
http://www.americastestkitchen.com/re...
Can't imagine a better version!

Individual pumpkin pies - baking time

Re pumpkin pie in England -- I had no idea that "most people here have never tasted it."
I just figured p. pie to be standard everywhere..!
You're performing a great service :)

Nov 24, 2014
blue room in Home Cooking

Your Thanksgiving Menu for 2014

http://chowhound.chow.com/topics/4737...
I found the post about the gelato -- gingery!
Does your mother make the pie with meat? What I know as mince pie is apples, raisins, etc. I like it (usually nobody else does much) but someday I'd like to try the real thing.

Nov 23, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

*Appetizing* is that picture, ditto the description -- I'm glad you added salt!

Nov 21, 2014
blue room in Home Cooking

October 2014 COTM "The Book of Jewish Food" reporting thread for recipes in the first half of 'The Sephardi World', pages 232-443.

I made this too, and had the same opinion on the cinnamon!

Nov 21, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

This looks great--I know that sauce is extra good, now the sausage/meatballs too. Thanks for this report!

Nov 19, 2014
blue room in Home Cooking

apple pie no cinnamon

I love apple pie-ish desserts with vanilla. The apple flavor comes through fine.

Nov 19, 2014
blue room in Home Cooking
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Voting Thread: Cookbook of the Month December 2014

Continue original threads.
Some cookbooks are small and handy like short threads. Some are bigger and more cumbersome like long threads, but at least all of the book is in one place. (The little blue heart will help, not quite so many posts will be added.)
It's pretty easy to scan for a recipe title as long as we continue to put the title and page number as the first line in our reports.

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Wild picture!

Nov 17, 2014
blue room in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

I'm ready to move on from this book. I still want to make the chicken stew (the one with the eggs in it!) and the spiced fruit bread, and maybe a fish dish, but that will be someday, not this month. Thanksgiving will round out the November cooking for me.

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

L.Nightshade, two pages back is a recipe for dough using 3 1/2 cups of flour and one cup of water. This one calls for 1 1/2 cups of flour and yes, one cup of water. No wonder you ran into trouble.

Nov 17, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Mango Couscous p.96

This I'd make again, but use more flavoring--it definitely needs salt! (Israeli couscous is not specified, it's just what I had.)
Prepared couscous is mixed with mango, garlic and jalapeno pepper cooked briefly in olive oil. Also add uncooked tomato and raisins, lime juice and parsley. I left out the cilantro and extra olive oil. Nice, but needs shoring up!

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Potato-Lentil Dumplings page 162

This is just the filling for fried dumpling dough, we tried it as a side dish. (The dough calls for 3 1/2 cups of flour and 1 cup of water as well as seasoning, and makes 12 dumplings.)
I made 1/2 recipe of just the filling, russet potato and lentils. The flavor comes from onion, green chili, garlic, turmeric. All boiled, no frying, very simple. Mild, would of course be better in a crisp dumpling.

Nov 17, 2014
blue room in Home Cooking
1

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Oh dear, the third COTM *in a row* with this kind of problem -- both Avec Eric and The Book of Jewish Food were criticized for accuracy too.
I've made recipes from all three that are A+ exciting keepers for me,
but jeez -- c'mon -- !

There is a dough for empanadas in "The New Spanish Table" with olive oil and saffron that works really well, page 176. http://chowhound.chow.com/topics/8469...

What are you baking these days? November 2014 edition (part two)!

I couldn't resist!

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Beautiful unwrapped and adorable wrapped.
Parchment paper is usually a substitute for this, yes? Your leaves look so green and fresh and flawless.

Nov 15, 2014
blue room in Home Cooking
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November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Spice Blends; Condiments; and Desserts

I used it for the Falafel and Quick Tomato Sauce recipe on page 184, but I think it would be an especially good all purpose tomato sauce.

Nov 14, 2014
blue room in Home Cooking

Nominations Thread: Cookbook of the Month December 2014

Haha re-visiting and re-plugging -- I suppose all's fair in love and COTM
:)

I hope everyone gives The 150 Best American Recipes book a thought too. It's also varied, tested, and touted!

Nov 14, 2014
blue room in Home Cooking
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9 year old girl's birthday party

Ah, at nine I would have been crazy for anything miniature, (yes like tea sandwiches) and anything associated with dolls. But your little girl might prefer ocean shells or ???

For a simple theme, you could use her 1st initial to shape or emblazon everything.

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Colorful! I'd put whole shrimp into it too.

Nov 14, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Spice Blends; Condiments; and Desserts

Tomato Sauce, p.71

Wowie zowie I love this. It's made with both roasted tomatoes and canned. I used little egg shaped Romas instead of cherry tomatoes for roasting. Coated with olive oil, salt, sugar, and thyme they melt in the oven, you can imagine how good that smells.
Then a (sautéed in olive oil) mix of peanuts, chilies, garlic, and fresh ginger is cooked with the canned tomato. Whir this up in a blender (or stick blender) and finish it with parsley, lime juice, and the roasted tomato.
Mmm-mm good -- the peanuts (and I bet you could just stir peanut butter into this instead) mellow everything without being really detectable, and without wrecking the heat, ginger, etc.
I used sissy chilies, Scotch bonnets are called for.
I'll make again often.

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Falafel with Quick Tomato Sauce, p.184

These falafel are pretty close to my usual recipe, a mash of chickpeas with onion, garlic, parsley. The spices are cumin, coriander, chili powder. Falafel is always tricky for me, this recipe says use an egg "if needed" (I did) to hold the mix together. I also needed some breadcrumbs (not in recipe) to balance the egg! I fried these in patty shapes (not round balls) to eliminate the need for a potful of oil.
I was curious to try falafel with tomato sauce because I usually have it (doesn't everybody?) with a cool yogurt-cucumber sauce.
The sauce (page 71) is excellent on its own, (separate report.)
I'd say use your favorite falafel recipe, but definitely try the sauce.

What's for Dinner #334 - the Veteran's Day Edition [Through November 17, 2014]

Gio, do you buy self-rising flour usually, or just make your own?

Nov 13, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

Wow, I'm amazed, but I'm a believer. Eight cups of water overflowed my 9 x 5, BUT the pans are littler at the bottom than the top--there's no way at home to truly measure.

Nov 12, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Fish; Poultry; and Meat

Well, you did change this up a bit, but it's always good to read a thorough report. If the drumsticks were tender and tasty--that's what counts. Orange juice is something I've never put with turkey, I'm pretty sure.

Nov 12, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

I don't know how much more you want to post about this, but that craftybaking chart for loaf pans can't be right -- ? The 8x4 holds 4 cups,
the 8 1/2 x 4 1/2 holds 6 cups? One and a half times as much?
So I poured 6 cups of water into my 8 1/2 by 4 1/2 by 2 1/2 pan and it came to the top, like the chart said it would. Will 4 cups of water come to the top of an 8 by 4 by 2 1/2 ..?

Nov 12, 2014
blue room in Home Cooking

November 2014 Cookbook of the Month, "The Soul of a New Cuisine", reporting thread for: Salads; Soups; Breads; and Vegetables

I do like corn bread, but never had it with actual kernels in it.
For the September 2014 "Avec Eric" book I remember some combination cornmeal/conventional biscuits. Good but a little odd in texture.

Nov 12, 2014
blue room in Home Cooking

Looking for new strong-flavored seasonings

Soy sauce with ginger, rice vinegar, and garlic is a good mix.

Nov 12, 2014
blue room in General Topics

Toasting Nuts? The Microwave is Your Best Friend

Yes they brown, but like everyone has said, take care with time.

Nov 12, 2014
blue room in Home Cooking