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What's for Dinner #326 - The Fall Pursuits Edition

Oh good... I thought ours was rather blah after following the recipe exactly. We'll see how it goes tonight. But, I have to say, I'm loving roasted tomatoes with RWVinegar right now and I think the RWV will be good with the eggplant, etc too.

14 minutes ago
Gio in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Ratatouille, Pg. 254

Unfortunately, I didn't love this rendition of ratatouille as much as others did. It wasn't inedible by any means, and we followed directions explicitly, but it just didn't have the flavor that we expected after reading through the recipe. There was plenty left over so we're reiterating with additions for tonight's dinner. Using a wok to reheat, adding a few chopped anchovies, red pepper flakes, and tossing with a couple of tablespoons of red wine vinegar off heat. Probably heresy to some but I'm looking forward to it. Serving with grilled spicy hot Italian sausages, and steamed in homemade chicken broth brown rice.

about 1 hour ago
Gio in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Oh yes. I can hardly wait for this one.
"According to the International Business Times, Jenner told E! News that she makes a “mean grilled cheese sandwich” that has become a favorite of grandchildren Mason and Penelope Disick."
http://www.foxnews.com/leisure/2014/0...

We can also look forward to a “delicious pasta primavera vegetable situation.”

about 2 hours ago
Gio in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

WFD: Left overs: re-purposed, revisited, reheated, reiterated.

There are plans for the ratatouille of a few nights ago. It involves adding the anchovies that were not used for last night's potato salad, the addition of red pepper flakes, and some serious stir-frying. I'm considering stirring in three tablespoons red wine vinegar when the wok comes off the heat. Agrodolce seems to be on my mind these days. Hot and spicy Italian sausages are going to be grilled, and brown rice steamed in homemade chicken broth will be served. A kitchen-sink tossed salad is on the menu as well.

about 2 hours ago
Gio in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

That sounds like a fun night, Foodie. Hope you have a great time!

about 2 hours ago
Gio in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

Thanks Steve. This catch is off the William Lynn, Harbor Cove, Gloucester MA. Here's a photo of the vessel...
http://squamcreativeservices.com/2014...

about 22 hours ago
Gio in Home Cooking
1

Covered Dish for a Pirate Party?

Salmagundi
Grits, biscuits, gravy
Black bean hash
Bone soup: Soup made from the bones and leftovers of sea turtles and whatever else the pirates caught.
Also see:
http://www.answers.com/Q/What_did_pir...

1 day ago
Gio in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

WFD: Pan fried sand dabs. Sauteed cherry tomatoes. New potato and anchovy salad.

The sand dabs are dipped into beaten egg, seasoned with S & P and a bit of cayenne, rolled in Panko crumbs, and fried in ghee until golden brown and crispy. Served with lemon wedges and the cherry tomatoes. So simple. EVOO, skillet, halved cherry toms, saute till just collapsing, a couple of sliced garlic cloves added, few more mins of saute, red wine vinegar, S & P, over and out.

The potato salad is an Elizabeth Minchilli recipe and we love it. It's simply new potatoes steamed, then gently mixed with chopped anchovies, EVOO, P, and arugula.
http://www.elizabethminchilliinrome.c...

Nominations Thread: Cookbook of the Month October 2014

THE HAKKA COOKBOOK ... as my second nomination for October.

Sep 15, 2014
Gio in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Oh my what a feast you're going to have.

Sep 15, 2014
Gio in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

LOL Linda. I hope you've assuaged your tummy adequately by now.

Sep 15, 2014
Gio in Home Cooking

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

No, BR... we only used 2 tablespoons and that was more than enough. Thanks for reminding me.

ETA: Our tray of chicken straight from the oven looked very much yours.

Sep 15, 2014
Gio in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

That's a wonderful technique Mr. H., and it's so nourishing too.

Sep 15, 2014
Gio in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

There are some heavy hitters in that symposium, JPR. I'd love to be there as well. Let us know how it goes, please.

Sep 15, 2014
Gio in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

WFD: Cacio e Pepe. Ratatouille. Italian-French fusion.
This will be linguine tossed with clarified butter, EVOO, freshly round black pepper and freshly grated Romano - plenty of both - and topped with a generous serving of Eric Ripert's ratatouille. For the vegetables I'll use a few chopped bell peppers, chopped onion, garlic, diced tomatoes; diced zucchini, and eggplant. Fresh oregano will bump basil. Tomato paste is in there as well.

I've made many variations of ratatouille, including its Italian cousin Giambotta, over the years but this is promising in that the vegetables are cooked till just tender and not long braised as some recipes require. Tasting as you cook is essential here because we don't want flavors to overpower each other, but blend nicely. Here's hoping.

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Roasted Chicken with Za'atar Stuffing, Pg. 247

Although, according to the recipe, a whole chicken is stuffed with seasoned croutons I elected to roast 4 large BISO thighs, just as Blue Room reported. These were set on croutons, which chef calls breadcrumbs but are actually croutons. The chicken is seasoned with S & P & EVOO. The "breadcrumbs" are seasoned with minced parsley and garlic, za'atar, lemon zest, S & P & EVOO. When finished the croutons have more or less absorbed the juices and the chicken has benefited from the seasoned bread. We Loved This Chicken.

Sep 15, 2014
Gio in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

WWFD: Sun. Roasted Chicken with Za’atar Stuffing. Butter Lettuce Salad with Tarragon and Citrus-Honey vinaigrette. Both recipes from "Avec Eric".

Although, according to the recipe, a whole chicken is stuffed with seasoned croutons I elected to roast 4 large BISO thighs. These were set on croutons, which chef calls breadcrumbs but are actually croutons. The chicken is seasoned with S & P & EVOO. The "breadcrumbs" are seasoned with minced parsley and garlic, za'atar, lemon zest, S & P & EVOO. When finished the croutons have more or less absorbed the juices and the chicken has benefited from the seasoned bread. Use your imagination. LOL.. Think decadent.

My new favorite salad is butter lettuce and tarragon with citrus and honey vinaigrette. What exciting flavors from the fresh butter lettuce and tarragon, and with the dressing the salad became an elegant, and surprising accompaniment to the main dish. The dressing combines 1 lemon and 1 lime juiced and zested, honey, Dijon mustard, S & P, and canola oil but I used EVOO. The honey mitigates the citrus and vice versa. Delicious.

September 2014 COTM 'Avec Eric' Chapters 4-6 (Birth of a Dish, Teamwork, Catch and Cook) Reporting Thread

Butter Lettuce Salad with Tarragon and Citrus-Honey Vinaigrette, Pg. 114.

My new favorite salad. What exciting flavors from the fresh butter lettuce and tarragon, and with the dressing the salad became an elegant, and surprising accompaniment to the mail dish, roast chicken with za'atar stuffing. Must have the salad again ASAP. Used EVOO instead of the canola.

Sep 15, 2014
Gio in Home Cooking
1

September 2014 COTM 'Avec Eric' Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Grilled Pork Chops with Jerk Spices, Pg. 279

My husband made these chops at the beginning of the month and because he did it all by himself I forgot to report. We had a bag of Habeneros in the freezer so he used one. Also, 2 bone in thick organic pork chops, so the recipe was halved, and followed as directed using the mortar and pestle for the shallots/garlic/thyme/chili. He cooked the chops on the indoor grill pan and served them with the chili oil but not the lime wedges. I do remember thinking those lime wedges would have been a tasty addition. The chops were tender, juicy, and spicy. Perfetto !

Sep 14, 2014
Gio in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

The pantin is picture perfect!

Sep 13, 2014
Gio in Home Cooking
1

January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

Yay! A nice looking dish too, I thought.

Sep 13, 2014
Gio in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Oh la la très française! C'est délicieux avec de l'agneau, du poulet, aussi. I love soubise sauce. Haven't made in it ages.

Sep 13, 2014
Gio in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

No mention of projects at Casa G & G yet because to tell the truth none are planned. A couple ought to happen but they will wait till Springtime. We've been here for more than four decades and there's been several "Projects" each year. Some big, some small. The two coming up are relatively big but I don't want to think about them right now. There's always something to do in a house that's 115 y/o.

WFD: Chinese Vietnamese lemongrass pork. Steamed brown rice. Red Romaine salad.
The pork is a riff on the same recipe we made a few days ago except we're using pork loin instead of BLSL chicken thighs. Brown rice is nice for a change.

The salad... oh the salad. What a beauty it's going to be. From our local FM a few days ago G came home with the most beautiful red Romaine lettuce I've ever seen. It's an heirloom variety that's both sweet and slightly bitter in places. The dressing will have a Vietnamese flavor with limes; lemongrass; carrots; basil; mint; cilantro; dry-roasted peanuts; hot red pepper flakes; chicken broth; fish sauce.

http://sustainableseedco.com/heirloom...

Where are our T-shirts?

Ha... I didn't even know about this.

Sep 13, 2014
Gio in Site Talk

What's for Dinner #326 - The Fall Pursuits Edition

From a personal point of view I've always preferred Autumn to fall. As Roxlet says fall means "fall of the leaf", but the season for that is Autumn, and it's not the only seasonal thing that happens then. It's my favorite season too.

Sep 13, 2014
Gio in Home Cooking
3

January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

Well, that looks great, and so does the wok!

Sep 13, 2014
Gio in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

A few more recipes from Plenty More...
http://www.theguardian.com/lifeandsty...

Sep 12, 2014
Gio in Home Cooking
1

Links To Non Cookbooks of the Month - 2nd Edition Feb. 2014

Cooking From Buvette By Jody Williams
http://chowhound.chow.com/topics/9886...

Sep 12, 2014
Gio in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

I get to follow Frizzle and her extravaganza of a Saturday dinner with our Friday save-us-from-cooking meal.

Sauted yellow squash/Vidalia/hot chiles in the cast iron skillet. L/O roast chicken slices layered on top with a grating of sharp cheddar over that. Popped under the broiler till the chicken is hot and the cheese is melty and golden. Braised red cabbage - Molto Italiano - chopped onion, garlic, caraway seeds, chicken broth, red wine vinegar. It's a short braise, all told about 1/2 hour, with great bold flavors from the caraway and vinegar.
Happy Week-end everyone !

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

That's very reassuring.