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nonaggie's Profile

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Best whole wheat bread recipe (kitchenaid a plus!)

I've found the recipes in Peter Reinhart's Whole Grain Breads book very good. I usually use King Arthur white whole wheat flour.

May 16, 2014
nonaggie in Home Cooking
1

Arabesque: Starters, Kemia, Meze, and Mezze

I've just discovered this wonderful book and made the eggplant slices with walnuts and garlic. The eggplant is roasted in thin slices and then topped with vinegar and a mix of finely chopped walnuts, lightly cooked garlic, and parsley. This is really delicious! Roden says it should be served cold, but we ate it warm and loved it.

May 01, 2014
nonaggie in Home Cooking

February 2014 Cookbook of the Month Companion Thread: ASIAN TOFU: Discover the Best, Make Your Own, and Cook It at Home

Thank you for linking to this recipe; we had it last night and really enjoyed it. We didn't use all of the sauce, but it was wonderful mixed in with my steel cut oats this morning!

Apr 15, 2014
nonaggie in Home Cooking

April 2014 Cookbook of the Month - Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker, JJ Goode, and David Thompson

About the blackstrap molasses, if you bake, I use it in any recipe calling for molasses. I'm particularly fond of gingerbread ( http://www.foodandwine.com/recipes/gi... is a favorite) and brown bread (http://www.thewednesdaychef.com/the_w... is nice, although it doesn't use a lot of molasses).

Apr 14, 2014
nonaggie in Home Cooking

Where to pick up a lunch for eating later?

We're staying in Arlington near the Rosslyn metro stop (but we're happy to wander a little for good food!).

Thanks for the suggestions!

Mar 11, 2014
nonaggie in Washington DC & Baltimore

Where to pick up a lunch for eating later?

We'll be visiting DC in a few weeks. When we visit places like the zoo, we'd like to bring lunch with us, so we're looking for some suggestions on places we could stop by early in the day to pick up a sandwich or other food for eating later. Anywhere metro-accessible could work, and vegetarian options are a plus. Is there anything particularly worth seeking out?

Thanks!

Mar 10, 2014
nonaggie in Washington DC & Baltimore

February 2014 Cookbook of the Month — ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More

Are the pan-fried Shanghainese dumplings you're thinking of sheng jian bao (生煎包)?
https://baobread.wordpress.com/2011/1...

They're more like buns but still very delicious!

Feb 01, 2014
nonaggie in Home Cooking

Best in Watertown?

Would love to hear more about the relative strengths of Roksana, Shiraz, Jasmine, and Molana. Are there particular standout dishes?

Jan 30, 2014
nonaggie in Greater Boston Area

Must Haves at Oleana and Bergamot for Tonight/Soon?

We were there recently and particularly enjoyed the whipped fava (kind of a variation on hummus), mushroom musakhan, and Meyer lemon parfait. But we love almost everything we have at Oleana and mostly just try to order things we haven't had before...

Jan 17, 2014
nonaggie in Greater Boston Area
1

Red Lentils

I also find 660 Curries a great source for red lentil recipes; two of my favorites are Gingered Red Lentils:
http://shazaminthekitchen.blogspot.co...
and Slow-Roasted Bell Pepper with Red Lentils (although I make it with red bell pepper as I'm not that fond of green bell peppers):
https://kitchenadventuretime.wordpres...

Jan 16, 2014
nonaggie in Home Cooking

Shan-a Punjab, Brookline - preliminary review (long)

Thanks to BobB's report, we decided to try Shan-a-Punjab today after stopping by the Brookline Winter Farmers' Market. They had a lunch buffet (which today included a soup, vegetable pakoras, dal makhani, several chicken dishes, and a choice of plain or garlic naan), but we decided to order off the menu. We had bhindi masala (okra) and lamb shank curry, both Indian spicy, plus garlic naan. Everything was very flavorful and, as BobB says, not killer hot. As with most restaurant Indian food, I found it heavier what I would prepare myself at home, but it was still very good. I'm curious whether the dosas are any good, as the rest of the menu leans so heavily to northern India.

We were at a small booth and didn't have any issues with the table size.

Dec 15, 2013
nonaggie in Greater Boston Area

Feeling frustrated by the Arlington-Lexington dining scene

Any recommendations for particular dishes at Pasha besides the baba ganoush and red lentil soup mentioned above?

Nov 25, 2013
nonaggie in Greater Boston Area

Essentials of Classic Italian Cooking: Pasta and Other Starches [CoTM Sept 2006 and Nov 2013]

Embogoné (Cranberry Beans, Sage, and Rosemary Sauce)

Recipe online at http://books.google.com/books?id=1FVL...

I saw this recipe recommended in a previous thread ( http://chowhound.chow.com/topics/348676 ), and it was indeed simple and delicious. I used dried borlotti beans and saved plenty of bean liquid to add to the sauce. I don't tend to have pancetta around the house, so I just used some more olive oil plus a teaspoon of smoked paprika. I had it over farro casarecci; with some greens, this made for a nice vegetarian dinner.

Nov 10, 2013
nonaggie in Home Cooking

November 2013 Cookbooks of the Month, Marcella Hazan Month: Appetizers; Soups

Pasta e Ceci (Marcella's Italian Kitchen, pg. 87)

This is a recipe we've been making regularly for a few years because it is delicious and comforting in cold weather. Marcella instructs you to use canned chickpeas and peel each one, but we've never done that; instead we pressure cook dried chickpeas and leave the skins on. Without the step of peeling the chickpeas, this is really a very simple recipe.

You cook onion in 1/2 cup olive oil (which seemed like quite a lot given the recipe only calls for one can of chickpeas), add garlic, rosemary, and sage and then canned tomatoes (we usually use Pomi chopped). Cook this for a while, then add the chickpeas and cook for a few more minutes, then blend this all together until it's smooth (an immersion blender works very well). Then add broth (Marcella calls for meat broth, but we've always used veg. just because that's what we usually have around), bring to a boil, add pasta and cook until the pasta is done.

The result is a creamy, filling soup that's practically a meal by itself. We often have it just with a simple green vegetable. And it freezes quite well, so we often make a double batch. I'm sure the soup would be even silkier if you peeled the chickpeas, but we love it without that step.

Nov 02, 2013
nonaggie in Home Cooking

What things do you add to your oatmeal to make it interesting?

I've been cooking steel cut oats with a bit of star anise, then adding chili oil, nori, and soy sauce. Sometimes with a bit of cinnamon, too.

Oct 27, 2013
nonaggie in Home Cooking

February 2013 COTM "Bistro Cooking at Home" Meat; Vegetables; Desserts

I filed a mental note back in March to make this when local tomatoes became available; that time has finally come! I picked up 2 lovely pints of cherry tomatoes at the farmers' market this week and used them to make this recipe. I made a couple of small modifications - no sugar since I knew these tomatoes would be very sweet on their own, and a mix of white wine and balsamic vinegars since we didn't have red wine vinegar. We loved this and will definitely be making it again; thanks, Breadcrumbs, for pointing it out!

Aug 09, 2013
nonaggie in Home Cooking

Preethi or blender for curry pastes?

I've started making Thai curry pastes, and I would love to have a blender / food processor / something to speed the process. I'm considering a Preethi Eco Twin ( http://www.amazon.com/Preethi-Twin-Mi... ) and am wondering if anyone has used one before. (Or, if you have other suggestions, I'd love to hear them.

)

I'm especially interested in something that can handle pretty small quantities of paste. If it can grind chilis well, that would also be a plus, as the spice grinder I'm using for that is quite hard to clean!

Aug 05, 2013
nonaggie in Cookware

Taipei Gourmet, Lexington

We tried it this week for the first time. We used to visit Formosa Taipei pretty regularly, but at some point it seemed like the chef changed, and we stopped. We recognized a woman (the owner?) from Formosa Taipei here.

We had the xiao long bao, 3 cups tofu, and pea sprouts. The xiao long bao were fine but not great (I've pretty much given up on ordering them in Boston and usually get my fix in other cities like Toronto; these are not going to change that). The 3 cups tofu and pea sprouts were both good. The food reminded me of Formosa Taipei's, but served on real dishes instead of in takeout containers.

The staff is definitely friendly, and the food is solid; as others have said, it's not really a destination spot though.

Apr 28, 2013
nonaggie in Greater Boston Area

October 2102 COTM: 660 Curries -- Legume Curries, Vegetable Curries

Whole green lentils with coconut and tomatoes (thenga paruppu), pg. 381

I've been trying to grow a small curry leaf plant for a few years now, and although it's still alive, it hasn't grown any bigger than when I got it. I finally gave up, found an Indian grocery store, bought some lovely curry leaves, and looked for a recipe to use them in.

This one is quite simple; cook the green lentils in a pressure cooker (I have a Kuhn Rikon and find that I never need to cook for as long as Iyer directs). Meanwhile, pop some mustard seeds, add some onion, then fenugreek seeds, turmeric, chiles, salt, canned tomatoes, shredded coconut, and curry leaves to make a sauce. (You are also supposed to add ground mustard and cilantro, but I omitted since I'm not fond of either.) Then stir the sauce into the lentils and cook for another 10 minutes.

This was a lovely dal; a bit spicy and a great vehicle for enjoying the curry leaf flavor. The leftovers were great, too!

Apr 28, 2013
nonaggie in Home Cooking

Babka Bread in Somerville/Cambridge/Arlington area

Yes, they do a cinnamon one, but I think only on Sundays. It's quite tasty, but I haven't had enough babkas to be any sort of authority.

Mar 30, 2013
nonaggie in Greater Boston Area

February 2013 COTM "Bistro Cooking at Home" Meat; Vegetables; Desserts

This does sound great! I don't have the book, but is this the recipe?
http://food52.com/recipes/10489-garli...

It's definitely going on my summer list.

Mar 02, 2013
nonaggie in Home Cooking

October 2102 COTM: 660 Curries -- Legume Curries, Vegetable Curries

Slow-roasted bell pepper with red lentils (bhuna hua simla mirch aur masoor ki dal), pg. 401

The recipe is online here, so I won't say too much about it:
http://www.splendidtable.org/recipes/...

I'm no expert in Indian food, but this recipe seemed unusual to me in having no onion, garlic, or ginger. The only bell pepper we had in the house was red, so we used that in place of the green bell pepper. I thought this was delicious, except that it turned out much soupier than I had expected. Next time (and there will be one!), I won't add the full 2 cups of water near the end.

Jan 06, 2013
nonaggie in Home Cooking

October 2102 COTM: 660 Curries -- Legume Curries, Vegetable Curries

Spinach-smothered whole green lentils (palak moong, pg. 380)

We made this curry tonight and really enjoyed it. If I understand correctly, what he calls "whole green lentils" are whole mung beans.

Mung beans and spinach are simmered together. In the meantime, you make a sauce by stir-frying onion and ginger and the adding pounded cumin and green chiles, tomato (I used canned since decent fresh ones are not easy to find this time of year), and salt. Mix this into the mung beans and spinach.

This takes a while since the mung beans and spinach cook together for about 45 minutes, but it's not at all labor intensive. We had just this, with brown basmati, and it made for a very satisfying one-dish meal.

Dec 28, 2012
nonaggie in Home Cooking

mango slaw

smitten kitchen has a nice one using napa cabbage:
http://smittenkitchen.com/blog/2010/0...

Dec 26, 2012
nonaggie in Home Cooking

December 2012 Openings and Closings

The Harvard Crimson reports that the official opening was yesterday:

http://www.thecrimson.com/article/201...

Dec 17, 2012
nonaggie in Greater Boston Area

Changes to Design on Thursday, Dec 13

I think this has been mentioned by some others, but would it be possible to show links to more pages at the bottom of a category page? For example, right now at the bottom of the Home Cooking page, there are links to pages 2, 2653, and 2654; it would be great to have links to pages 2, 3, 4 like the old design, so that it's easier to jump a few days back.

Dec 15, 2012
nonaggie in Site Talk

suggestions for good, quiet restaurants in the Boston area and also for the best Chinese restaurant

Any dishes you particularly recommend? We visit Sichuan Gourmet in Framingham pretty regularly, but it sounds like we'll have to pull ourselves away to try Red Pepper.

Oct 24, 2012
nonaggie in Greater Boston Area

College Station TX chow- wanna talk?

It looks like there are a lot of good options; thanks very much!

Jul 24, 2012
nonaggie in Texas

College Station TX chow- wanna talk?

Thanks for the recommendations. I'm coming from Boston, which is quite lacking in Tex-Mex and Mexican options. So, it would be great to have some of that in College Station, with the caveat that I'm not a big meat eater. Beyond that, we have pretty good variety in Boston, so I'm looking more for quality than any specific type of food while I'm in College Station.

Jul 22, 2012
nonaggie in Texas

Maras pepper

I love Maras, but I don't tend to cook with it; rather, I usually sprinkle some on to a finished dish. I like it on eggs, pasta, and with soups or stews.

Jul 22, 2012
nonaggie in Home Cooking