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Brining ramps - or anything, really.

Would you be willing to paraphrase the Brock recipe?

May 14, 2015
THewat in Home Cooking

Brining ramps - or anything, really.

Articshark - For pickling I've used a Momofuku recipe that I hated, and an Amanda Hesser recipe on Food52: http://food52.com/recipes/4164-pickle.... I cut the sugar in the Hesser recipe to 1/4 cup & I really love them. I also make ramp butter every year - a small handful of bulbs, about 6 leaves & a stick of butter. Freezes like a charm & is an outstanding addition to steak...

May 13, 2015
THewat in Home Cooking
1

Brining ramps - or anything, really.

Thanks Magiesmom! I have now jammed them into the container I'm using, and I'm seeing that I was too quick to doubt... I think by tomorrow I ought to be able to submerge. Fingers crossed.

May 13, 2015
THewat in Home Cooking

Brining ramps - or anything, really.

I have way more than I can eat fresh. Although I love them that way too.

May 13, 2015
THewat in Home Cooking

Brining ramps - or anything, really.

Tartine uses the brined ramps as an ingredient in things like mayonnaise. I always pickle about a pound of bulbs (in vinegar) & I make ramp butter; the season is extremely short, though, and I'd love a new way to hold them for later use. I don't think I've ever brined anything other than a turkey, so I'm a little befuddled by these instructions. I'm supposed to keep them submerged for 3 - 4 weeks, until they taste sour, and then I'm supposed to be able to keep them refrigerated in the brine for a year.

May 13, 2015
THewat in Home Cooking

What's your absolute favorite/best apple dessert?

This apple tart slays me: http://www.forloveofthetable.com/2010...

May 13, 2015
THewat in Home Cooking

What's your absolute favorite/best apple dessert?

I'll take your portion of cheese. :)

May 13, 2015
THewat in Home Cooking
1

Brining ramps - or anything, really.

I'm following instructions for brining in Bar Tartine: Techniques & Recipes. They tell me to brine two pounds of ramps in two cups of brine, and indicate that the ramps should be submerged. Maybe once they've fermented for a month I'll be able to submerge them, but right now? No way. Any harm in increasing the amount of brining liquid? By a lot? Thanks all.

May 13, 2015
THewat in Home Cooking

Bar Tartine: Techniques & Recipes

I'm trying to make the brined ramps, and am skeptical of the instructions...

May 13, 2015
THewat in Home Cooking

Whole mess of greens in my CSA box

This accommodates lots of mixed greens: http://food52.com/recipes/31438-anna-.... I make it when I need to clear space in my vegetable drawer fast.

May 10, 2015
THewat in Home Cooking
1

pea soup (fresh peas)

Laughing - I was concentrating on getting information from them about a labneh that came with the soup... I have some of my most beloved recipes because I asked.

pea soup (fresh peas)

Yeah. I make an asparagus soup that way - the stalks make the broth and are then discarded - and it has the same "essence of vegetable" quality. I appreciate both your suggestions.

May 10, 2015
THewat in Home Cooking
1

Serevan; Amenia, NY

I'm bumping this thread - I eat at Serevan a couple of times a year. My most recent meal, last night, included an eggplant salad, labneh and a fresh pea soup that were all delicious. Our main, scallops, was fine, but the three starters stole the show.

pea soup (fresh peas)

I had a better than average pea soup at a restaurant last night. It tasted like spring. And like the essence of peas. Anyone have a suggestion about where I start in order to try to recreate it? Thanks.

May 10, 2015
THewat in Home Cooking

I am a terrible cook!

I make Hungarian Mushroom Soup & Carrot Soup & Peanut Sauce from Moosewood - I've made them for at least 25 years. Scary.

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

I heat the lid. Just to add to zitronenmadchen's suggestion / warning about turning the handles, after you have baked the bread, be very careful to open the lid away from you to let out any accumulated steam away from your body. I burned myself early on & felt very foolish...

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

I didn't do much in terms of shaping them, but here's my first effort:

Mar 05, 2015
THewat in Home Cooking
1

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition! [old]

Brotchen trials, starting with this recipe: http://www.artisanbreadinfive.com/200.... If anyone has a recipe they swear by, I'd love to hear it.

Mar 02, 2015
THewat in Home Cooking
2

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

I used polenta, which I suspect was overly coarse, and added ten minutes to the cooking time but still undercooked it. Sigh.

Feb 17, 2015
THewat in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Ha! Reading your post, having just made a squash soup, I read "college squash nationals" and went off in entirely the wrong direction...

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

http://food52.com/recipes/28440-vera-... to go with some chili I found in the freezer...

Feb 16, 2015
THewat in Home Cooking
1

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Medrich's Coconut macaroons: http://food52.com/recipes/16667-alice... Very nice, and all ingredients I usually have in my pantry.

Feb 15, 2015
THewat in Home Cooking
1

I need help making the perfect omelet

I can't make a great omelet either, so I'm watching this thread with interest. A couple of years ago I read a very sweet article about someone's obsessive efforts to make omelets - with many dozen eggs, and over days if not weeks. My memory is that it was a magazine editor. I'd guess it was written by a man. I have since thought that I would love to read it again - if it rings any bells, please let me know.

Feb 15, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

Opinionatedchef: Chez Pascal. Winter rye risotto with butternut squash, kale, braised leeks & charred green cabbage.

Feb 13, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

I don't get much when I google "rye risotto." Maybe it's my search engine. I do get this: http://danube66.blogspot.com/2012/10/...; which has you boil the rye separately. I'm becoming suspicious that what I ate may not have been what I would call a risotto at all.

Feb 11, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

Wow. No thoughts at all?

Feb 11, 2015
THewat in Home Cooking

Really good rye risotto. Can you help me recreate?

Just had a lovely vegetarian rye risotto with squash & kale at a restaurant in Providence, RI. It wasn't creamy like a rice risotto, but it had lots of good texture & a mild, nutty flavor. I'd love to recreate it - any thoughts?

Feb 10, 2015
THewat in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

The loaf from Warm Bread & Honey Cake has no stout, uses butter rather than oil, uses buttermilk. But they are related recipes, certainly.

Feb 08, 2015
THewat in Home Cooking

fried tofu

I'll try that!

Feb 08, 2015
THewat in Home Cooking

have you had any luck with Food52 recipes?

I'll be interested to hear what you think of the Fake Frites. Someone just panned them on another thread... Mine didn't come out as brilliantly as Food52 predicted, but they were happy-making none the less & I want to try them again.

Feb 05, 2015
THewat in Home Cooking