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Linda513's Profile

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I beg you, can we stop all this hand-wringing and snobbery about cast iron

I have appreciated all of the cast iron threads over the past couple of years. I grew up in a home with no cast iron, neither my mother nor my grandmothers cooked with cast iron pans. My family is Jewish from eastern Europe - not sure if it is the religion or the locale that might have influenced their choice of cookware. I bought a cast iron skillet a couple of years ago and rarely used it. I would like to use it more and I enjoy these discussions very much. I have learned a lot, the information that I feel I can use I use, and the rest I read just out of interest.

Mar 06, 2011
Linda513 in Cookware

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

I just made this today as well. Actually the instructions say to add the fish sauce at the end, with the basil. I couldn't find lime leaves, so I used a lot of lime zest. I've never made anything quite like this, using these ingredients and these flavors. I think it came out terrific though. I also have jasmine rice to go with it. Too bad it was 60 degrees here today, I agree this would be great on a chilly evening.

Mar 02, 2011
Linda513 in Home Cooking

Whole Foods wines in Maryland?

I think it is Montgomery County's law, not Maryland. Isn't it the case that one store in a chain can sell wine? Maybe that isn't true anymore.

Bethesda by the Marriott on Democracy Blvd

If you are going into downtown Bethesda, Persimmon is a good choice. Redwood gets mixed reviews. I also second Black's and Grapeseed.

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Grapeseed
4865 Cordell Avenue, Bethesda, MD 20814

bread for poboy?

My daughter who lives in New Orleans says french bread, not crusty.

Feb 23, 2011
Linda513 in Home Cooking

Specialty shaped cakes in MoCo? maybe NoVa

I second Fancy Cakes by Leslie in Bethesda. Amazing.

Anything chowish near Seven Locks Road and Tuckerman Lane? Monday lunch.

I live down the road from Cabin John Mall. Nothing good there. But further down Seven Locks Rd is Amici Miei in Potomac Woods Plaza. In Park Potomac is Elevation Burger with organic, grass fed beef and french fries cooked in olive oil, and two different kinds of veggie burgers, and Zoe's Kitchen which I've only been to once, it's got a Mediterranean menu, kabobs, grilled chicken, hummus, chicken salad, etc. Zoe's and Elevation Burger perfect for kids.

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Zoe's Kitchen
12505 Park Potomac Ave, Potomac, MD 20854

What makes Jambalaya Jambalaya?

I love reading about things that people love, so thank you for this, it's great!

Feb 20, 2011
Linda513 in Home Cooking

What makes Jambalaya Jambalaya?

I'll have to find good tasso and andouille sausage in the DC area.

Feb 20, 2011
Linda513 in Home Cooking

What makes Jambalaya Jambalaya?

This is great, I can't wait to start trying my own jambalaya. Thank you!

Feb 18, 2011
Linda513 in Home Cooking

What makes Jambalaya Jambalaya?

Thank you Ashe, that is great information. My daughter is going to school in New Orleans and I'll be visiting her at the end of March, so maybe I'll spend a few days sampling jambalaya. And I'll definitely check out those recipes.

Feb 18, 2011
Linda513 in Home Cooking

What makes Jambalaya Jambalaya?

So I can't get it wrong, that's good to know!

Feb 16, 2011
Linda513 in Home Cooking

What makes Jambalaya Jambalaya?

Is it the type of meat/seafood, the spices, the tomatoes, the cooking method, the time of year you make it (Mardi Gras? Super Bowl?)? I've never made or eaten jambalaya and I'd like to try it. I saw there was a thread from last year with different recipes and they all seem different. Thanks!

Feb 16, 2011
Linda513 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Yum, sounds delicious. We love noodle dishes like this - thanks!

Feb 15, 2011
Linda513 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Elizabeth Frink's Roast Lemon Chicken pg 478

This is a really good chicken recipe. It calls for a 3 pound chicken, but that size sure is hard to find. The smallest chicken I could get was 5 pounds, so the cooking time was a lot longer. The chicken becomes lemony from the strips of lemon peel rubbed on the skin before cooking, the juice squeezed over the chicken, the lemons inside of the chicken cavity, and more lemon juice squeezed over the chicken half an hour before it is done cooking. Very easy, but you have to stick around the house in order to baste every 15 minutes. I think 325 is a low temperature to roast a chicken, and I finally raised the heat to 350 because I was getting pretty hungry.

Served with the String Beans with Ginger and Garlic.

Feb 15, 2011
Linda513 in Home Cooking
1

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

Oops, forgot the picture.

Feb 15, 2011
Linda513 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 5-8

I made the String Beans with Ginger and Garlic last night, since it was just my husband and me, I divided the recipe by 5 or so. I thought these were delicious and I will definitely make them again. I also used haricots vert. I loved that once the beans are blanched and the garlic and ginger cut up, the whole thing comes together while you are waiting for the chicken to cool off a bit. Very quick.

Feb 15, 2011
Linda513 in Home Cooking

best pizza that's not Two Amys

I like Mia's in Bethesda also.

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

Creamy Farro and Chickpea Soup - page 143

From Paula Wolfert's Mediterranean Grains and Greens 1998.

The ultimate comfort soup. I would eat this every day until summer arrives. I've just discovered farro, and I love it. It is the most pasta-y of any grain I think. This soup involves soaking and cooking dried chickpeas, and I have to say next time I will use canned chickpeas which will save a lot of time - like half a day. First you cook the chickpeas (after soaking them for 8 hours), drain them reserving their liquid, and puree them in the food processor with some of the reserved liquid.

You saute onion, proscuitto (just a little) and celery in olive oil, add the farro and chicken broth, marjoram and nutmeg. Cook that for an hour or so.

Add the pureed chickpeas to the farro mixture, salt and pepper, and that's it.

Very creamy and thick, can be made vegetarian by using vegetable broth instead of chicken broth, low fat and delicious. I just wish farro wasn't so expensive!

Feb 12, 2011
Linda513 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

I made this today as well. Definitely an ugly soup. I plan to swirl some greek yogurt on top to beautify it. Very healthy - full of spinach. Tasty too, the paprika gives it a nice flavor. Mine didn't come out very thick like I imagine a split pea soup would be. I've put it in the refrigerator and perhaps it will thicken overnight. I did use the 6 cups of chicken broth, next time, if there is a next time, I would cut back.

Feb 12, 2011
Linda513 in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

I think this is my first time in a really long time posting to the COTM section. I made the Mulligatawny Soup that is on page 113. It's a Craig Claiborne recipe from 1968. First you put a cut up chicken in a big pot with some vegetables, salt, pepper and 6 cups of chicken broth (it says you can use water or chicken broth). Cook that for 20 minutes and take out the chicken. Strain all of the vegetables out of the broth. Then blend coconut with some of the broth, and put through a cheesecloth lined sieve, pressing out all of the liquid. Put that liquid back in the blender and add chickpeas, blend that together. Add some of the remaining broth to make 4 cups total. Then you melt butter, add flour, and the spices - turmeric, ginger, coriander, garlic, cayenne pepper. Make that into a paste, and whisk the broth mixture into it. Add cream (yum). Put the chicken back in, and serve with rice.

I ran into a problem in only cooking the chicken for 20 minutes. It wasn't done. So I put it back into the broth I had left over, added some water and cooked it for another 20 minutes. The recipe doesn't specify taking the meat off of the bones, but I did. I wish I had a better blender, I would have liked the coconut/broth mixture and chickpea/coconut liquid mixtures to have been less grainy. Although the final product didn't seem grainy. I used white jasmine rice.

I also thought that there must be a way to use all of the broth, rather than have 2 cups or so left over (it says, "Save the rest for another use").

The flavor is delicious, maybe a little heavy on the turmeric, but really good. Creamy and with a little heat. I recommend this recipe.

Feb 12, 2011
Linda513 in Home Cooking

Success! Homemade “Fage” Yogurt! Easy! Cheap!

I made a batch a couple of days ago, and it looks like yogurt and feels like yogurt, but it's not as tangy as yogurt. It's too sweet. Can I make it without the sugar next time?

Jun 20, 2009
Linda513 in Home Cooking

Success! Homemade “Fage” Yogurt! Easy! Cheap!

Oh, good, thanks for the info!

Jun 18, 2009
Linda513 in Home Cooking

Success! Homemade “Fage” Yogurt! Easy! Cheap!

Uh oh, I didn't read the instructions carefully and I added the stonyfield yogurt into the mixture before I heated the whole thing to 180. Is it ruined?

Jun 18, 2009
Linda513 in Home Cooking

Picky Eaters

Thanks, I'll check those out. My husband LOVES Ruth's Chris here, but I didn't realize they had local food on the menu as well.

Mar 21, 2009
Linda513 in New Orleans

Picky Eaters

We will be there the first week in April, staying at Marriot on St. Charles, no car, and we can take a taxi.

Mar 21, 2009
Linda513 in New Orleans

Picky Eaters

DC foodie here - married to extremely picky eater who sticks to steak and baked potatoes, with a 16 year old daughter who likes plain pasta and grilled chicken. I like to try new things. We'll be in New Orleans for one night. Are there any restaurants that can please all three of us?

Mar 21, 2009
Linda513 in New Orleans

Need Hors d'oeuvres for Dinner Party

Oh, that's great to know, thanks. I normally never shop at Trader Joe's because the parking lot in the one closest to me is a zoo. But now I have an excuse to go.

Mar 15, 2009
Linda513 in Home Cooking

Need Hors d'oeuvres for Dinner Party

Thanks everybody - these are great ideas. I'm going to use a little of each!

Mar 14, 2009
Linda513 in Home Cooking

Need Hors d'oeuvres for Dinner Party

I'm having a dinner party with a somewhat Italian flair - some kind of salad in parmesan cups, Giada's balsamic chicken, some kind of polenta, a simple green veggie and panna cotta for dessert. Still some details to be worked out. But I want to serve some hors d'oeuvres before dinner. Nothing too filling, and on the elegance scale somewhere between chips with dip and blini with caviar and creme fraiche. Any suggestions? Thanks!

Mar 14, 2009
Linda513 in Home Cooking