Gio's Profile

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What cookbooks have you bought recently, or are you lusting after? April 2014 edition!

I think you'll like Breath of a Wok. It was COTM during January 2011 sharing that distinction with Young's "Stir-Frying to the Sky's Edge". Here's the report thread:
http://chowhound.chow.com/topics/756703

about 1 hour ago
Gio in Home Cooking

COTM May 2014 Announcement Thread: My Bombay Kitchen: Traditional and Modern Parsi Cooking by Niloufer Ichaporia King

This gives me a great heads-up Midwestern. Thanks for those links!

about 1 hour ago
Gio in Home Cooking

need help with e-wok wok

The Wok Shop sells hand-hammered woks and all the gear one would need for the wok. The owner is a walking encyclopedia of wok cooking.

http://wokshop.stores.yahoo.net/hapowwokwmeh.html

http://wokshop.stores.yahoo.net/info....

about 4 hours ago
Gio in Cookware

Cooking from Diana Henry's Books

Thank you muchly for the recipe link, Caitlin. I just zipped it into Pepperplate and wrote it down in my date book for Saturday!

about 4 hours ago
Gio in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

That just sounds fabulous! (My dirty little pseudo-gastric secret is: preserves and Worcestershire. Shhh, don't tell anyone)

about 6 hours ago
Gio in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

I know, Chris. Curiously, I really don't like sweet foods, but the fruit/meat combo seems different to me.

That Ottolenghi recipe is absolutely wonderful, isn't it.

about 6 hours ago
Gio in Home Cooking

Fresh Ham - NYT

The following is a excerpt from my report of Roasted Whole Fresh Ham from "All About Roasting" by Molly Stevens. We cooked it for our Christmas dinner last year using a fresh organic half leg bone-in ham that weighed 7 pounds.

"We took the rind off leaving a thin layer of fat which was scored then the entire ham was rubbed with lots salt and black pepper. It was set on a rack in a roasting sheet and refrigerated uncovered for 3 days. To roast, the ham is brought to room temperature for at least an hour. We roasted the ham in a pre-heated 475F oven for 25 minutes then lowered the temp to 325F, poured in 24 ounces Sam Adams Double Agent India Pale Lager and let 'er rip for about 3 1/2 hours when inner temp read 155F.

"If we ever decide we'd like to roast another fresh ham this is the method I'd use again. The meat was beautiful to look at, tender succulent with a distinct flavor unlike a regular pork tenderloin or shoulder. Not salty at all which was surprising." Plainly, t was the best roast ham we've ever had.

about 6 hours ago
Gio in Food Media & News

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

WFD: Roast chicken with quartered lemons, and garlic cloves in the cavity; and S & P, garlic powder, ground cumin sprinkled on the skin. In the roasting pan with the chicken will be onions, potatoes, fennel bulb, oranges. These will be quartered and seasoned with the same mix as the chicken but including EVOO. I'll probably pour in a half glass of white wine as well. Asparagus will be roasted separately.

Many people don't like a sweet with meats or poultry but G and I do. My mother used to make her version of canned peaches using the fruit from the trees in her garden and her secret spice mix. So each winter we would have roasts accompanied by these luscious, juicy, sweet peaches. They're especially delicious with roast lamb and turkey. This and Concord grape jam from our vines were the only things she canned. The apples and pears would be eaten out of hand or used in baking.

about 7 hours ago
Gio in Home Cooking
7

Finding Non-Cruciferous Greens

The thing about the cruciferous vegetables you listed is that they are Winter hardy and therefore readily found in markets. I believe the following leafy vegetables meet your criteria:

Chicory (curly endive)
Fiddle head ferns
Frisee
Puntarelle
Radicchio

about 8 hours ago
Gio in General Topics
2

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

Some nights ya just wanna a pizza and beer. Or wine. ! totally get that. The Sox & Yanks. I'm almost afraid to watch.

about 24 hours ago
Gio in Home Cooking
2

Wedding venue

Thank you opinionatedchef. The wedding we attended at Glen Magna was a small wedding. We were on the pretty back terrace for the ceremony then went inside to the adjoining room, where there was a piano, for drinks and small plates a la cocktail party. The room easily accommodated the guests and some sat in there while my husband and I with a few friends sat on the terrace.

Also, many of the Trustees listings are farms and other venues with "nature walks".

1 day ago
Gio in Greater Boston Area

Wedding venue

I would definitely recommend Glen Magna. We attended a wedding there and everything was perfect, from ceremony to food. It was a beautiful Summer afternoon which helped to create the lovely atmosphere.

http://www.glenmagnafarms.org/

1 day ago
Gio in Greater Boston Area

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

WFD: Sliced baked ham on Kaiser rolls, and tossed salad. The rolls will be slathered with wasabi mayo on one side and whole grain mustard on t'other. In between there will be sliced cheddar, ham, tomato, sweet onion, half sour pickle slices. G's favorite TJ's Hawaiian BBQ potato chips will probably make an appearance. They are awfully tasty I must admit.

1 day ago
Gio in Home Cooking
5

Wedding venue

The Trustees of Reservations has a long list of estate venues that would be suitable for your daughter's wedding. They include a manor house and beautiful grounds. We have attended weddings at several estates and each was beautiful, and accommodated every one. The Crane Estate and Great House, for one, are gorgeous with views to the ocean.

http://www.thetrustees.org/places-to-visit/list-reservations/
http://www.thetrustees.org/places-to-...

1 day ago
Gio in Greater Boston Area

COTM May 2014 Announcement Thread: My Bombay Kitchen: Traditional and Modern Parsi Cooking by Niloufer Ichaporia King

Thanks Delys. I just ordered the book and know there will be some recipes we'll be able to make this month, unlike the last few months.

1 day ago
Gio in Home Cooking
1

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

Stir-fried rice
Fritatta with a few other vegetables
Soup w a sofritto to start then the meat chopped, vegetables, stock, etc.
Macaroni sauce
Chopped and used as a topping for a large tossed salad.

Frankly, I rather like sandwiches or panini with pork, cheese, sliced onion, tomato, spicy mustard, etc.

2 days ago
Gio in Home Cooking
1

How I bought Pope Francis Beef Jerky....................(this is not a joke, please read)

Too funny Jr. Great story. Well done you. Have you been fitted for a Swiss Guard uniform yet?

Apr 21, 2014
Gio in General Topics

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

Stir-Fried Mongolian Lamb with Scallions. Pg. 90

We made this tasty stir-fry a couple of days ago with the Wok Wednesday cook-along group. I had the boneless leg of lamb and all the other ingredients so didn't have to substitute anything. I did however increase the amount of garlic and Szechuan pepper but nothing too drastic. We loved everything about it! So many flavors, the sauce ingredients suited the lamb perfectly, and the finished dish was delicious. We really like the technique of letting the additions to the wok sit undisturbed for a minute or so before tossing, etc. It sears the food and and imbues it with lovely flavors.

Additionally we made a stir fry of a vegetable combo [corn/peas/carrots/green beans] with a dark sesame oil/tamari/sugar/cornstarch/ginger/chili/Szechuan pepper/scallion sauce, and steamed brown basmati rice. Another great meal that we thoroughly enjoyed.

Apr 21, 2014
Gio in Home Cooking

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

Gorgeous, MC! Looks picture perfect and 5 Star worthy,

Apr 21, 2014
Gio in Home Cooking
1

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

Easter dinner was baked ham served with a spicy horseradish-mustard sauce, and tangelo slices; braised asparagus au naturale; roasted "teeny tiny" potatoes. Delicious all around.

WFD: Tonight will be our Macaroni Monday dinner. I was thinking of baking penne arriabata in a ricotta/egg/Pecorino Romano/minced parsley/chopped prosciutto/ FGBpepper sauce. A tossed salad will be served secondarily.

Apr 21, 2014
Gio in Home Cooking
6

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

My guess is Dijon, honey, hot sauce. I have an exceptionally sweet marmalade that I could use but would omit the honey. Sometimes I use marmalade, or any jam, and Worcestershire.

Apr 20, 2014
Gio in Home Cooking
1

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

Hi Gini, I've not looked for the Kewpie either so I either use Hellman's or TJ's organic mixed with a little rice vinegar and sugar. Or just use straight mayo. There's a Japanese market in Medford, though, and I expect they would have it.

http://www.ebisuyamarket.com/index-en.php#.U1PCcFe9ZbU

Here's a pretty reliable source for homemade Kewpie. I've never made it but the author is a noted cook of Japanese food and lives in Japan.

http://www.lafujimama.com/2013/04/jap...

Apr 20, 2014
Gio in Home Cooking

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

tooth/teeth

Apr 20, 2014
Gio in Home Cooking

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

That's a beautiful plate of wonderful food, Steve!

Apr 19, 2014
Gio in Home Cooking
1

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

WFD: Tonight will be a couple of stir-fries one of which is for the Wok Wednesday FB cook along group: Stir-Fried Mongolian Lamb with Scallions. [page 90 for those with Grace Young's "...Sky's Edge" book] Additionally, we'll have a generic stir fry of a vegetable combo [corn/peas/carrots/green beans] with a dark sesame oil/tamari/sugar/cornstarch/ginger/chili/Szechuan pepper/scallion sauce, and steamed brown basmati rice. I think beer with this, since we don't have any more Alsace Gewürztraminer which I love w Chinese food.

Apr 19, 2014
Gio in Home Cooking
6

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

That may be but I cheated, er... I mean Googled.

Apr 18, 2014
Gio in Home Cooking

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

Diolch yn fawr!

Apr 18, 2014
Gio in Home Cooking

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

WFD: Our Good Friday evening meal will be a simple affair: tuna salad on pita. Canned Italian tuna in olive oil, cannellini beans, diced cucumber, chopped tomato, diced celery, chopped sweet onion, capers, minced parsley, with a lemony aioli dressing. The salad will be served on a combination of shredded escarole and arugula, with pita to either stuff or eat plain. Chianti Classico will be poured.

Apr 18, 2014
Gio in Home Cooking
5

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

This is wonderful. Thanks very much John. "Gingerette Pudding". I have my mother's Blue Willow pudding basin and will lay in a supply of suet and treacle very soon. I'm guessing this would have been served in the cooler months? I think I better do a bit of research.

Apr 17, 2014
Gio in Home Cooking
1

What's for Dinner #292 - The Hippity-Hop Edition! [Through April 21, 2014]

Hurrah for You!! Well done and Bravo. Will it be published in the US or is that too much to ask at this early date?

Apr 17, 2014
Gio in Home Cooking