Brisket

Better than that. I asked the Google:
Nach Waxman's is here: http://www.recipesource.com/main-dishes/meat/beef/brisket01.html

And Joan Nathan's is here:
http://www.pbs.org/wnet/religionandethics/week731/exclusive.html

They were both great. I think I liked Joan's better. Although the flavor from the onions from Nach's was fantastic...amazing the flavors that can come from "onion goo"!

concordjeff in Home Cooking

Brisket

Since it's been a few years since this thread was active, someone should post a link to The Brisket Book by Stephanie Pierson. It's a fun read has lots of recipes, both traditional and not, from the braised, barbecued, and corned categories. I've tried the two signature recipes so far, attributed to Nach Waxman and Joan Nathan, both of which were fabulous and better than what I'd been doing before (my mother's recipe -- heresy!). Find it here or wherever you buy books (or the library, which is what I did): http://www.amazon.com/Brisket-Book-Love-Story-Recipes/dp/1449406971

concordjeff in Home Cooking

Brisket

Family recipe...can't be beat:

Sprinkle brisket with coarse salt and garlic powder, all over

Saute one or two onions until slightly brown

Place meat and onions in roasting pan with about 1/2 inch of water.

Braise at 375 to 400 for 1.5 to 2.0 hours, until tender

Let the meat cool.

Pour the drippings, including the onion through a strainer, and push the onion through, and put in a container. Add 1/3 to 1/2 small can of regular tomoto sauce (e.g., contadina, hunts).

After the brisket cools a bit, wrap in foil and put in refigerator overnight. Put drippings/sauce mixture in refrigerator too. Next day, skim the fat off the drippings. Slice the brisket across the grain into pieces about 1/8 inch wide.

Put brisket slices and sauce in a pan, and warm. If more tenderizing is needed, simmer for 15 to 30 more minutes.

Serve with noodles, or roasted potatoes.

concordjeff in Home Cooking

Graham crackers and Tahini...am I the only one?

Every once in a while I enjoy a snack of straight tahini scooped up by graham crackers. Some inspiration made me start doing this about 10 years ago. Has anyone else ever tried this? If not...try it out. A nice mixture of textures, with the sweetness of the cracker complemented by the taste of the sesames.

concordjeff in Home Cooking

White Asparagus

I just found some in the local market too (surprise!) Tried the 400 degree 20 minute roast as per Crosby P, with the oil, cheese, lemon. Not impressive right out of the oven, but once they cooled to a luke warm they were fabulous.

concordjeff in Home Cooking

No Knead Bread - 1 Year Later

This is revolutionary. Eliminating the final 2 hour rise means I don't have to be around 3 hours before the bread is to be eaten. 2 hours is sufficient, which means that I might actually be able to do this on a weeknight, rather than as a weekend treat. And other comments on this thread about storing the bread cut side down were another breakthrough!

concordjeff in Home Cooking

No Knead Bread - 1 Year Later

Good timing! I've just restarted the bread season here in New England. Last year, I made about 10 loaves in two weeks right around the holidays...bringing bread to every gathering I could.

Reading these posts I decided to try wax paper instead of a towel, and the wax paper worked great. I'd never had a problem with the towel, other than having a floury sticky towel to wash afterwards. It's in the oven now.

I usually use half whole wheat and half white flour. I may try 100% whole wheat one of these days.

concordjeff in Home Cooking

Pastis, Ouzo...what next, minus the anise?

Thanks warrenr....I'll have to give these a try.

concordjeff in Spirits

different pastis brands?

I'd put both in the herbal category. Not sure I've tasted the "candy like" versions. Pernod and Ricard are just flat tasting...nothing interesting going on, and one of them has caramel coloring added which I find detracts from that nice white or white/green cloudy look.

concordjeff in Spirits

different pastis brands?

OK...the blue bottle is Pastis des Terres Rouges..that's the one that Cambridge Mall Liquors ordered for me. The other good one is Henri Bardouin

concordjeff in Spirits

different pastis brands?

Pernod and Ricard are both awful. There are much better ones, and I can't recall their names...I'll repost when I go to my girlfriends where the two bottles are stashed.

I just had Cambridge Mall Liquors on Fresh Pond Parkway order some for me in a blue bottle....it was wonderful stuff....(I better go pick it up before you grab it).

I've also found Ouzo to be a nice and cheaper substitute.

concordjeff in Spirits

Pastis, Ouzo...what next, minus the anise?

A couple of years ago while traveling in Provence I discovered pastis, and though hard to find here in the States, it's the perfect late summer afternoon drink. I then discovered that Ouzo is very similar...not as herb-ey, still with the anise, but also less expensive.

Say I wanted something similar, but without the anise theme. Light, refreshing, tasty but not overpowering. Something I can pour over ice and just enjoy (I don' t like fussing over complicated cocktails) while watching the sun go down while sitting out on a warm summer evening. And I'm not into sickly sweet.

Any suggestions?

Thanks.

concordjeff in Spirits

Dressing for Celery Root (Celeriac)

We've had a wonderful dressing for julienned celery root in Paris. It's white, thin, not a lot of flavor, but complements the celery root. It probably has some vinegar, but is not oily. Anybody have any idea what this might be made from?

concordjeff in Home Cooking

Bittman's Skillet

I, for one, had a great time with Bittman's no-knead bread. This past Wednesday, there was Bittman's skillet. I have a brand new skillet, used just once. I came across this article that talks about using your skillet in the broiler:

The Boring Old Broiler Turns Out to Be a Superstar
http://www.nytimes.com/2007/01/31/dining/31mini.html

Tried the following in response:

3/4" thick rump steak, well seasoned.
One onion, cut up with one clove of garlic, and lightly coated with olive oil.
Salt and pepper.

About six minutes in the preheated skillet about 3 inches from the electric elements of the broiler. The result was perfecly cooked steak and the onions/garlic a nice partially carmelized sweet.

Not only was the meal tremendous, but it gave my skillet a quick start toward being well used and well seasoned. If only I could have thought about the bread for this meal one day ahead, I could have had an all-Bittman meal.

concordjeff in Home Cooking

Bittman's no-knead bread recipe?

Since this seems to be among the more active of the Bittman bread discussions...some technical questions:

1. It calls for rapid rise (or instant) yeast. What's the diff between this and "active" yeast? What would happen if I were to use active yeast?

2. I've experimented with a small amount of whole wheat flower with great results -- 1/2 cup out of the three cups. If I want to crank up the amount of whole wheat, to half or three quarters, would it make sense to add more yeast? Anyone try anything like this?

Have made this five times now to astonishing results, kudos all around, and numerous demands for the recipe. Hard to explain carrying bowls of rising dough around with me from place to place, but well worth the effort, and lots easier than kneading!

concordjeff in Home Cooking

how to time no-knead bread?

22-24 hours is good. 24 may be easier on the mathematics!

I've made five loaves in the last week. The first four with 18 hours first rise, 15 minute fold and rest, 2 hour second rise, 30 minute covered bake, 15 minute open bake. Some with 1/2 cup of whole wheat replacing 1/2 cup of white flour. All turned out marvelous. Also -- used either Le Creuset dutch oven (OK) or a smaller, roundish ceramic casserole (amazing...nice tall brown, cracked loaf).

The fifth...I let rise about 21 hours. It was very gooey and unmanageable. Then, the second rise was more like three hours. Also very gooey. Ultimately, it ended up tasting great, but just a little more messy along the way. More holes in the dough (not necessarily bad).

As I've been bustling around a lot this week, I've taken to carrying my rising dough with me from place to place in my car. Doesn't seem to bother it at all!!

concordjeff in Home Cooking

Secret Ingredients

I used preserved lemon in a lamb stew recently. Also Moroccan influenced. Found it here:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16203,00.html

when I was searching for what to do with preserved lemon. Easy to make, and delicious.

concordjeff in General Chowhounding Topics

Secret Ingredients

Preserved lemon. Discovered it a few months ago. Can't stop thinking about it.

concordjeff in General Chowhounding Topics

Okay to roast red potatoes?

Both suggestions good. Keep the time to more like 45 minutes, and then see. I do mine uncovered the entire time. For an extra treat, cut a medium sized onion into quarters and roast them at the same time. Nice and sweet.

concordjeff in Home Cooking