bite bite's Profile
Green Eggs and Ham Cookies
Good suggestion. Thanks! Do you have any recommendations as to a dough that would work well for this and take color well (not brown over the green?)
Green Eggs and Ham Cookies
Would like to make green eggs and ham for my son's class. Trying to figure out best recipe. Thinking a sandwich cookie type deal with smaller round cookie on top being the yoke and bigger oval cookie on bottom being the white. Would like to dye the batter of 'yoke' cookie green for full effect -- and possibly do a green ham cookie as well it I can get the right shape.
My son not a huge fan of icing -- so except for a bit to hold the cookies together -- would rather not top the cookies with green icing.
Does anyone have a cookie recipe they could recommend that will hold it's shape and color when baked?
Thx for thinking...
Have been gifted a homegrown sourdough bread starter -- HELP!!!
Thank you so much for the support and advice. Appreciated this site esp for unintimidating introduction and instruction:
http://www.io.com/~sjohn/sour.htm
In terms of starter maintenance am doing a hybrid between these guidelines and Nancy Silverton's.
Favorite thing I've made so far is Nancy Silverton's focaccia. So pretty!!! Sourdough pancakes also went over well.
Thx all.
Have been gifted a homegrown sourdough bread starter -- HELP!!!
Last night a friend gave me a gift of about a cup or so of a sourdough bread starter (Nancy Silverton recipe). Very exciting but also daunting as hell. Got Nancy Silverton's bread book this morning -- but it feels all very complicated and daunting (she describes her bread as requiring more work than her husband and kids -- eeek) and wondering if someone has a simple advice on how to keep starter alive and make simple bread. Not looking to bake more than once or twice a week or so -- family of four. Would like to keep things easy as possible as our life is pretty hectic.
My friend advised giving it a cup of water and a cup of flour once a week then halving it and using half to bake with and the other half to set aside for subsequent baking. But not clear on when to put in the refrigerator when to take out -- if these proportions will work for a cup of starter or will overwhelm it. Do I need to get all sorts of thermometers and such? Proofing baskets?
Desperately seeking someone who can give some simple how-to advice.
Thx in advance.
Fresh Oregano Suggestions?
I LOVE fresh oregano. Few favorite ways to eat
Chopped with red pepper flakes sprinkled over brined feta then drizzled with olive oil.
Finely chopped with whatever other herbs I have around sprinkled over halved baby tomatoes with salt pepper and generous splash of olive oil and broiled 'til slightly charred (40 minutes or so). Any extras I save in a jar and add olive oil to cover -- can put on cheese sandwich or eat with hummus, etc.
In spaghetti sauce and pizza sauce (marinara, puttanesca, whathaveyou) are two other obvious ones.
Also sometimes add to grilled cheese or guacamole.
Can also make an oregano peto or pistou
War and Peace Menu
Thank you -- I love some of these suggestions! Quite taken by the idea that all you need to do is pour a quart of sour cream (or mayo) on any veg or salad to make it Russian. Pirozhki & Kulebiaka are serious contenders. Intrigued also by black radish -- although not sure if I'll be able to find. Also on the hunt for a samovar -- as it would be a perfect finish to the meal.
Tons of frozen chicken stock
Egg-drop soup is yummy and easy. Add in any seasonings you like to the stock (scallions, soy sauce, sriricha or chopped chilies if you like hot, salt, pepper) bring to a rapid boil then drop in an egg (and spinach or bok choy if so inclined). Boil for a few minutes until egg is cooked the way you like it. Adjust seasonings.
War and Peace Menu
After an epic journey have reached the epilogue of this epic novel and, in anticipation of finishing, am starting to plan to an epic feast to celebrate. Some pescaterians some omnivores in attendance. On top of Russian food thinking it will be fun to mix in some thematics from book. ie, Napoleons. Perhaps a number of small dishes to express epic-ness of novel. Know very little about Russian food -- so if you have an obscure specialty please explain.
Thoughts so far (but open to suggestions):
- Caviar (feel like I've earned it) -- poss with baby potatos and sour cream
- Vodka.
- Borsch
- Some form of big sturgeon if I can track one down.
- potatos with mushrooms
- honeyed walnuts on yogurt
- Napoleons
Don't have anything for greens yet...
Golden State or Animal?
Animal was great! Loved our meal. No trouble getting in (we went very early). Appreciated the simple open ambiance and how the entire front wall opens up to the street. And agree with you Rednellow about service and food -- both pretty spectacular. Stand-out dish for me was the lettuce, beet and feta salad -- which I only ordered as an after-thought to get some greens into our meal. The red and white slices of beet were striking and crisp and then there were these melting orangey beets cut in wedges that were milder than the standard red ones with had a wonderful flavor and melting texture I'm still thinking of the morning after. Lettuce was crisp and yummy and the dressing had a nice buttermilky tang. Another really great dish was an amberjack, citrus and jalapeno ceviche dish -- have had a similar dish before but never with the flavors so perfectly married. Also through the green tomato relish with the soft-chell crab was a really interesting and successful combination.
We each had a couple of glasses of well-chosen wine -- all very tasty and paired great with the dishes but played havoc with our bill so will probably limit myself to one glass next time so can afford to make more visits.
Yum!
Golden State or Animal?
Thank you for the context. Think we'll try for Animal tonight (if we can get in) -- heading out afterwards so think we won't be able to squeeze in two (or three stops -- I'm also a fan of Milk). But the fact that Golden State has Scoops ice cream makes it a sure bet for another time.
Best Summer Sandwiches
Yes! And sometimes with a bit of mayo & watercress (not traditional s'far as I know -- but like the peppery contrast)
Golden State or Animal?
Going out for dinner tonight -- haven't tried either and curious about both. Which should I try first?
Best Summer Sandwiches
Continuing to riff on the tomato theme (ours are still flowers -- but eagerly awaiting) -- tomato, sharp Canadian cheddar and basil or spicy spring greens with mayo on crusty whole wheat.
OR
Caprese-style -- Tomatoes with burrata and basil on white country loaf with drizzled olive oil, balsamic, salt and fresh-cracked pepper.
OR (for those of us still waiting for tomatoes)
Tuna salad with fresh dill, spring onions and chopped celery with romaine on potato-dill bread.
OR
Grilled red pepper with light vinaigrette and goat cheese on baguette.
plenty of celery
Personally a big fan of celery stir fry. My dad does an awesome one --just wings it. Some recipes call for chinese celery - but regular works fine too. Here are two recipes that look tasty -- one shrimp, one plain:
http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-shrimp-celery-and-cashew-stir-fry-recipe/index.html
http://chinesefood.about.com/od/vegetablesrecipes/r/chinese_celery.htm
* you can throw in cashews for protein if doing as a main instead of a side
Like the suggestion of celery soup as well -- lots of recipes out there -- here's one:
http://culinaryarts.about.com/od/pureeacutedsoups/r/celerypuree.htm
Melissa Clark offers this intriguing recipe for Celery Pudding Cakes with Strawberry Rhubarb compote:
http://www.melissaclark.net/articles/archives/000121.html
What do you love to cook with green bell peppers
A lot of great ideas here -- and looks like I'm going to have enough peppers to make a lot of them which is exciting. Especially looking forward to trying my hand at the mushroom, green pepper onion stir fry, the Basque dish and the black bean and pepper recipes. Also finding the idea of using green pepper rings as stuffing-holders super cute.
Here's something else I found online and made last night due entirely to a lack of ingredients or time to go shopping -- and turned out to be a happy discovery. Green pepper chutney:
http://www.bestindiancuisines.com/best-chutney-recipe.shtml
Tastes like tomatillo salsa by way of India (but with no tomatillos). Super fast and easy providing you have some standard Indian flavorings around (tamarind paste, black mustard seeds, turmeric) a few jalapinos and a Cuisinart. Whipped some up in about 10 minutes, threw some chopped cilantro on top and ate with pita bread. Mr. BB (who has no compunction about dissing my culinary experiments and making himself a peanut butter sandwich) ate a full half of it.
What do you love to cook with green bell peppers
That looks tasty -- do you ever do with green peppers? Googling there seems to be a really wide variety of preparations. Many with ham. Some with eggs. Etc...
What do you love to cook with green bell peppers
Thanks for the ideas. I'm kind of liking the mushroom, pepper, onion stir fry. Don't know how I could have missed this angle...
What do you love to cook with green bell peppers
I have come into possession of a bunch of very fresh green bell peppers and would like to do something yummy with them. Ideas I've picked up so far -- broiling, using fresh in salads, chopping fine in tuna salad, stuffed peppers. But would like to try something more creative....
Rahel or Nyala for vegetarian Ethiopian?
Rehel's is fantastic. Can't really get much better than that for taste and freshness. They don't serve alcohol -- but just a license thing -- so if you want to drink you can bring your own or buy from corner store just down the street.
Messob (right next to Rahel's) is another good option if there are some people in your party who want meat -- their veggie stuff good and with good variety.
Tierra Miguel -- please help me understand
So -- am a recent subscriber to Tierra Miguel and I have to say I am very on the fence. Strawberries delicious but kale was wilted after on day in the fridge. Carrots went limp pretty fast as well. Although must say taste on everything consistently good.
So... Trying to figure out if for $45 for a 16-20 lb box of fruit and vegetables it's fair value and wondering if there's a certain Stockholm syndrome surrounding people's wild enthusiasm -- ie -- one needs to love it because one must commit to paying for a full season up front...
Respect TM's mission and farming methods. Also convenience factor (High end Farmer's Market tasting fruit and veg by without having to go to Farmer's Market). Also feel it's going to up our vegetable consumption not a bad thing...
Am truly undecided and would love to hear others' thoughts... Esp people's who've been doing for a longer stretch.
Desserts of The British Empire
Then there's always Bird's Eye Custard and sliced bananas...
What should I do with Smoked Herring
Once they're softened, desalinated you can whizz them up with some cream cheese, olive oil, lemon juice, cayenne and whatever herbs you like and make a pate/spread...
Made Chewy Choc chip cookies, not chewy enough!
This Alice Medrich recipe I found on the Scharffen Berger site ALWAYS comes out chewy. Think melting the butter might be part of reason -- only recipe I've ever used that calls for this:
http://www.scharffenberger.com/re0302.asp
Stupid easy recipes you really love
- Warm rice mixed with pesto and cubed smoked gouda (or some other cheese) so cheese gets all gooey. Grate parmesan and grind pepper on top. Eat.
- Squish a bunch of baby tomatoes in a bowl so juice and seeds pop out -- add olive oil, salt, pepper. Eat with crusty bread or pita. Hummus too if it's around.
Strawberries are in season here
Agree that the best way to eat good strawberries if they're fresh and delicious is just straight. Also love the strawberry/goat-cheese combo. But if you get strawberries that are a little less exceptional tasting -- or about to go so you want to use them fast -- here's a strawberry pie recipe that was massively popular with my kids when I tried it it (but took longer to set than recipe suggested and, next time I'll use less sugar than the recipe recommends -- so still a bit of a work in progress for our household):
http://www.cooks.com/rec/view/0,1837,150190-237204,00.html
