Xanthippe's Profile
Anniversary Dinner, Santa Cruz County
Omigosh, *how* could I have forgotten Theo's??!? DUH! The restaurant is an ideal venue for special occasion dining -- charming, cozy-but-not-cramped atmosphere, excellent food/wine and stellar service. This late in the game, however, I doubt my friends would secure a reservation for tomorrow night. Mea culpa for not remembering such a terrific place, although to cut myself some slack, the last time I dined there was in 2002. One forgets as one ages, alas.
Anniversary Dinner, Santa Cruz County
Thanks, you two, for your honest input. Carb Lover's Sestri review is enough for me to nix the place as a recommendation for a celebratory dinner. Gabriella Cafe is a little gem, truly wonderful, but not for my friends on this occasion (small space, pile-on-top-of-one-another tables). At this point I'm inclined to go with Soif for its festive atmosphere and terrific wine list, or Avanti for its pure approach to food. Bittersweet, I'm guessing, is no longer what it used to be.
Anniversary Dinner, Santa Cruz County
Thanks for the suggestions; I'd thought of all the venues you mentioned (and I agree with your assessments) except Malabar; my friends will want wine with dinner, though, so the latter is out. Anyplace else come to mind? Is Sestri any good?? I used to love the location when it was Convivio. Bittersweet in Aptos is another old favorite, but I've not been there is a number of years.
Xan.
Anniversary Dinner, Santa Cruz County
Hey, all,
Some good friends from Mountain View are driving OTH Friday night for a spur-of-the-moment, belated anniversary dinner. They are versatile, adventurous diners who hope to enjoy a fairly quiet, somewhat-intimate-but-not-fancified meal at a proven venue; they're big on fresh/local/seasonal although that needn't be the sole criteria. Suggestions?? Type of cuisine is less important than a well-prepared meal -- and oh, yes, they're definitely "dessert people".
Thx,
Xan.
Spice Grinder Cleaning?
Coarse sea salt, baking soda -- more great ideas. Thanks, folks!
And to Paul Maipork, yes, the bread (biscuit, actually) was stale.
Spice Grinder Cleaning?
Thanks, all. I'll have a go with another piece of bread, then move on to rice if the allspice remains too strong.
Spice Grinder Cleaning?
My electric mini coffee grinder, which I use solely to grind spices, is beginning to impart the smell/taste of fresh-ground allspice to whatever I "feed" it. How can I clean the darn thing when I can't immerse it in water? I tried grinding some bread to absorb the allspice -- but to no avail. What now??
Stewed tomatoes like Mom made?
This is my go-to recipe when I want a comforting taste of my childhood; as others have stated, my mother topped hers with breadcrumbs as well. Excellent with anything, but particularly memorable with pan-fried catfish!
**********************************************
Almost-Like-Mama's Stewed Tomatoes
Tomatoes
3 cups cored, peeled, roughly chopped, fresh, ripe tomatoes (about 2 lbs)
2 Tbsp unsalted butter
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 basil leaves, chopped
Croutons
2 or 3 slices of crusty French or Italian bread, cut into 3/4-inch cubes
1 Tbsp butter
Garlic salt
stewed-tomatoes-1.jpg stewed-tomatoes-2.jpg
1 Put peeled, chopped tomatoes, butter, sugar, salt and pepper into a small saucepan. Heat to a simmer, then reduce heat to medium-low. Let simmer for 20-30 minutes or until tomatoes are cooked, soft, and the flavors have blended. Add chopped basil and add more butter, sugar, salt and pepper if needed for balance.
croutons-1.jpg croutons-3.jpg
2 Melt 1 Tbsp butter in a small frying pan on medium heat. Add the bread cubes, arrange in a single layer on the pan. Let gently cook on medium heat so that the bread dries out and gets slightly toasted. Turn pieces over to toast other sides. Cook for about 10 minutes or until the croutons are crunchy dry, and slightly toasted. Sprinkle with garlic salt. Remove from heat.
Serve stewed tomatoes with a few croutons on top of each individual serving, and the rest of the croutons available in a small bowl to add as desired. Serves 3.
What's your "bedtime snack"?
Cream sherry and two dark chocolate coated Hob Nobs (McVitie's oat biscuits) -- or cream sherry and cinnamon toast if I'm out of biscuits.
Updated Santa Cruz restaurant reviews/opinions, please!
Chiming in quickly before I start dinner: it bears repeating that Tucson Taqueria in SV is my go-to location for excellent, Baja-style fish tacos (other menu items equally as good). Oh, and I second La Posta as a newer place that promises to be a favorite.
Where in SV is the falafel place? Can't believe I've missed finding it!!
Best ice cream in SF Bay Area
Oops, hhc beat me to it! Thanks for posting PB's location, which is between Branciforte and Morrissey.
Any of you other Hounds remember McCallum's?? Now I've got Pumpkin Fudge on the brain!!
oatmeal cookie question
By all means use the whole oats for your cookies; if for some reason you want a less "oaty" texture, though, you can pulse old-fashioned oats a couple times in a food processor for a quick oats equivalent.
BEST Christmas Dessert recipes
Oops, I *did* mention eggnog cheesecake, then promptly forgot to post the recipe! Sorry for the oversight.
Don't recall the original source for this, but I think it's an older Dorie Greenspan recipe. Truly luscious, cheesecake heaven.
*******************************
EGGNOG CHEESECAKE
(serves 8 to 10)
The crust:
• 9 whole graham crackers
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 4 tablespoons (1/2 stick) unsalted butter, melted
Position a rack in center of the oven and preheat the oven to 375 F. Grind the graham crackers, sugar and ground cinnamon together in a food processor, then transfer the crumb mixture to a medium bowl. Add the butter and toss until evenly moistened. Press the crumb mixture over the bottom and 1 3/4 inches up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze the crust until cold, about 10 minutes, then bake just until it begins to brown, about 8 minutes. Transfer the crust to a rack and cool.
The filling:
• 1 1/2 pounds cream cheese, at room temperature
• 3/4 cup sugar
• 2 tablespoons dark rum
• 1 tablespoon brandy
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon freshly grated nutmeg
• 3 large eggs, at room temperature
Beat the cream cheese and sugar together in a mixer (preferably one fitted with a paddle attachment) until very smooth. Add the rum, brandy, vanilla extract and nutmeg and beat to blend. Reduce the speed to low and add the eggs one at a time, beating after each addition until they're just blended. Spoon the filling into the crust and bake until the filling is puffed, very light brown and softly set in the center, about 45 minutes. Transfer the cheesecake to a rack and cool 30 minutes, during which time the center may fall slightly.
Increase the oven temperature to 400 F.
The topping:
• 1 1/2 cups sour cream
• 1 1/2 tablespoons sugar
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Cinnamon sticks
In a medium bowl, whisk the sour cream, sugar and extract to blend. Pour the mixture gently over the cheesecake, filling the center depression, and spread evenly to the edges. Bake until set, about 8 minutes. Transfer the cheesecake to a rack to cool. Cover and refrigerate overnight.
Cut around the sides of the pan to loosen the cake, then release the pan sides. Sift ground cinnamon and nutmeg lightly over the cake and arrange a cluster of short cinnamon sticks in the center of the cake before serving.
Cheesecake Bars
Try these, from Land O' Lakes. Easy, tasty, and quite festive. Folks love snapping up cheesecake bars, which at least "seem" less caloric than a slice of cheesecake. Ain't denial wonderful??!?
http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=11842e
Whats quatre d'epices?
And I'll bet your D & D tin didn't come cheap! It's a trip (and less expensive) to make one's own spice blends; they make great little gifts packed in a pretty spice jar with a couple recipes utilizing the blend included (perfect stocking stuffers).
From Cook's Thesaurus:
quatre epices (épices) = epices Parisiennes To make your own: Combine 1 part ground nutmeg + 1 part ground ginger + 1 part ground cloves + 2 parts ground white pepper Substitutes: Chinese five-spice powder (especially in pates) OR nutmeg
BEST Christmas Dessert recipes
You know, I'm hopeless when it comes to "fancy-ing up" food, so perhaps others will have some ideas. Last year, though, I managed to make some passable marzipan Christmas trees and holly; they actually looked rather festive when placed on top of the gingerbread and presented on the dessert table. But that's the end of my fancy repertoire!
BEST Christmas Dessert recipes
No miserable failure here, this gingerbread is never-fail and always delicious. Now I know some folks go for fresh or crystallized ginger in their recipes; although I love both, neither have a place in old-fashioned gingerbread. Just my personal preference, of course!
And here it is:
ELIZA ACTON’S GINGERBREAD
(aka Mrs. Magoo’s Gingerbread)
2 large eggs, at room temperature
3/4 cup full-flavored, unsulphured molasses (do not use blackstrap molasses)
1 scant cup packed light or dark brown sugar (Billington’s brand is best)
2 tablespoons ground ginger (make sure the spice is fresh)
Pinch each ground allspice, cinnamon and freshly ground pepper
Grated zest of 1 lemon, @ 11⁄2 t. peel
2 cups sifted all-purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted
1/2 cup buttermilk
1/4 cup milk
1 teaspoon baking soda
1. Preheat the oven to 350 degrees. F. Butter and flour an 8-inch square cake pan or an 8-to-9 inch kugelhopf or Bundt pan.
2. In a large bowl, beat the eggs with an electric mixer at medium-high speed until light and frothy. Add the molasses and continue beating. Meanwhile, stir together the brown sugar, ginger, allspice, cinnamon, pepper and lemon zest. Gradually add to the egg mixture and beat until well-blended.
3. Lower the speed slightly. Add about 1/3 of the flour, then the melted butter, then another 1/3 of the flour. Quickly stir together the buttermilk, milk and baking soda; add to the batter and mix gently. Add the remaining flour and mix just until evenly blended, no longer. Pour the batter into the prepared pan.
4. Bake until the gingerbread shrinks slightly away from the sides of the pan and a toothpick inserted in the center emerges almost clean, about 45 minutes. If the top of the gingerbread is browning too quickly, loosely cover it with foil halfway through the baking time.
5. Cool the gingerbread in the pan on a wire rack. Cut into large squares and serve directly from the pan, with applesauce, whipped cream, or Mrs. Magoo’s personal favorite, Dulce de Leche ice cream.
BEST Christmas Dessert recipes
By all means, I'll post both a bit later today; but first a much-anticipated dentist appointment ;-) !!
BEST Christmas Dessert recipes
Nothing sez Christmas dessert to me like an old-fashioned gingerbread, which of course is neither different nor beautiful; but its very nature, its homeyness and simplicity, transform it into an impressive addition to any holiday meal. People don't expect something so folksy, and many can't even remember the last time they ate a spicy chunk of heaven topped with freshly-whipped cream. Therein lies the secret to gingerbread's success. Why not serve two desserts, one more elaborate -- such as an eggnog cheesecake -- and the other the gingerbread? I'm willing to wager the gingerbread will be the star of the show (particularly if you use my recipe!).
How To Store Lard
Okay, I found the recipe, which I hasten to add comes courtesy of claire797, an online friend from my egullet days. Bring a batch of these to a cookie exchange and watch them disappear. The texture is amazing thanks to the "secret" ingredient!
Ginger Molasses Snaps (aka Lardsnaps)
1/2 c. plus 2 tablespoons lard
1 c. sugar
1 large egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 T. ground cinnamon
1 T. ground ginger
1/2 T. cloves
1/4 tsp. grated nutmeg -- fresh if possible
In large bowl, cream the lard with the sugar; add the eggs and molasses and blend well. In a separate bowl, sift together the flour, baking soda, salt and spices. Beat them into the molasses mixture. Cover the dough with plastic wrap and chill for an hour or overnight. Preheat the oven to 375. Roll dough into one-inch balls. Roll dough in crystal sugar or granulated sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the outsides of the cookies are crackly looking. Makes 2 1/2 dozen cookies.
How To Store Lard
Let me dig up my recipe for "Lardsnaps," (aka "Gingersnaps With a Difference") and I'll post it for you; these cookies, quite simply, are awesome.
What to do with Buttermilk?
Nothing could be simpler than making creme fraiche at home; I've been doing it for years, alternating the "starter" as specified in the link (below). The highest open shelf in my kitchen is the perfect incubation spot, off the counter and away from possible accidents.
http://en.wikipedia.org/wiki/Creme_fraiche
Best Baking Butter
While I'm nuts about Plugra, it *is* a tad bit pricey for a prolific home baker like myself. I've never heard of Ronnybrook Farm, but out this way we have Clover and Strauss Family Creamery, both excellent small dairies.
Dried Eggs: Past Their Prime??
Thanks, all, for your replies. I called the company and got the predictable answer (6 mos. from the time of refrigeration), but the customer service rep did say the product has a "lag time". They weren't expensive, JaneRI, so I'll probably toss them -- but not quite yet! MakingSense, the color is still fine and I mixed a bit with water to check for a sulfur smell (there was none); as you said, the main "danger" is that quality might have deteriorated somewhat. Hue, the company from which I purchased the eggs has a sterling reputation and makes top-of-the-line, quality products. I would *never* use the freeze-dried eggs to eat plain, as "scrambled eggs"; for a baking emergency, though, they really are handy, but I wouldn't use them in a custard or pudding.
North African cookbook recommendations?
"The Momo Cookbook" by Mourad Mazouz is solely about North African cuisine (the subtitle being "A Gastronomic Journey Through North Africa"); the recipes are grouped by country (Morocco, Tunisia and Algeria) and the photos are gorgeous. As far as I'm concerned just having a terrific recipe for Tunisian briks is worth the price of the book!
Really great gin?
It *does* make a lovely martini, quazi, and it's been my go-to gin for years. I first heard of Plymouth in graduate school, when a fellow student told me it was the drink of choice in John D. Macdonald's Travis McGee novels.
Oh, and Plymouth is considered the original "English style" gin.
Dried Eggs: Past Their Prime??
Hey, all, I have a question about my package of dried whole eggs, purchased from a highly-reputable and well-known baking products company. I have always stored them in the fridge, tightly clipped and in a Zip-Loc baggie; they were opened in July, 2005. The package sez "May be stored at room temperature two months. Refrigerate for extended shelf life." Moreover, there is no expiration/Use By/Sell By date anywhere to be seen.
Are they still good??!?
What to do with Buttermilk?
Yes, yes, yes! Freeze the buttermilk if necessary, just don't toss it out. As rainey said above, it's superior in baking and can be used wherever a recipe calls for milk; not only is it tastier, but the baked good stay more moist. I grew up with buttermilk, courtesy of my dear Southern mama.
Hamburger Buns
I don't think you'll be disappointed with this one; it's easy to vary (different toppings, additions such as cornmeal, etc.) and turns out perfect buns each time.
Let us know how you like them . . .
**************************************
BAKING CIRCLE BURGER BUNS
• 1 c water
• 2 tbsp butter or margarine
• 1 egg
• 3 1/4 c. flour
• 1/4 c. sugar
• 1 tsp salt
• 3 tsp instant yeast
• Place all ingredients in your bread machine. Select dough. Allow cycle to run.
• Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
Bake in preheated 375 degree oven for 12 to 15 minutes ‘til golden. Cool on wire racks. I like to add a tsp of onion powder and about 1/2 tsp dried onion to the dough in the bread machine. It makes a light onion-y flavor that it wonderful!
•FOOD PROCESSOR BUNS
• Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.
• Add the egg and butter or margarine, and pulse briefly again to combine.
• With the motor running, add the water (90-95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.
• Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.
• Continue with directions for shaping and baking.
• Notes:
• To include your favorite variations:
• - Dry flavorings (like onion powder or Penzey’s Foxpoint seasoning) should be added with the flour
• - If you are using honey or molasses instead of sugar, add with the butter and egg
santa cruz/capitola
For fish tacos, Tucson Taqueria in Scotts Valley does them as good as any I've had, including in Baja; the rest of the menu is stellar as well.
