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What's for dinner. Part XXV

Exhausted today after work, class, and band practice so it's leftovers. Sauteed mustard greens, vinegary beets and a stew that was meant to be hoppin john but ended up being a veggie clean out and is shockingly more delicious than I suspected- bacon, rice, peppers, tomato, carrot, cabbage, limas, pintos, onion, garlic, chicken stock.

Apr 12, 2010
polyhymnia in Home Cooking

What's for dinner. Part XXV

I know a fish and chip place in New York called A Salt and Battery. Groannnn!! But some of the best fish and chips I've had in the states.

Apr 12, 2010
polyhymnia in Home Cooking

What is the most unusual, but tasty, sandwich you make or have made?

Mochi mochi, Spanish tortilla is a baked egg dish somewhat like a frittata, usually filled with potatoes and peppers. Hence the wedge!

Apr 08, 2010
polyhymnia in Home Cooking

Bar w/ good NA beer selection?

Thanks for your suggestions guys. I'm from Austin, so I know most of the big beer places (Ginger Man, Flying Saucer, etc.) I was mostly wondering if anyone knew more specifically if any of those places had a wider range of N/A selections than might be expected. Like I said, it was a rumour that I heard from a bandmate, and like many rumours, it may be totally untrue!

Apr 14, 2009
polyhymnia in Austin

Bar w/ good NA beer selection?

Just to clarify, I'm in Highland (just before you hit 183 on Guadalupe) and am probably looking for stuff ranging from here to SoCo- and maybe a bit further. He's not here for long, so closer is better.

Apr 13, 2009
polyhymnia in Austin

Bar w/ good NA beer selection?

Hello all! My dad will be coming to visit me in a few weeks. He is a non-drinker with an appreciation for beer and frequently drinks nonalcoholic beer. I have heard rumors that some of the bars around town that focus on beer have a pretty good selection of non-alcoholic beers, perhaps even on tap? I'd love to be able to have a drink with him somewhere where he can actually choose what to drink. Anyone got any ideas? Thanks!

Apr 11, 2009
polyhymnia in Austin

Fine Dining in Santa Fe, Grad Student Style

thanks very much for the recs! I know it was a bit of a tall order and I've heard that Santa Fe is expensive. Didn't necessarily need super fancy- just not bar or diner food. I'll check out La Choza- I've heard it mentioned before, and tapas is definitely a great idea also. Will let you know how it goes!

Mar 12, 2009
polyhymnia in Southwest

Fine Dining in Santa Fe, Grad Student Style

Hi guys! My partner and I are travelling to Santa Fe from Austin for spring break and are looking for a place to have a nice "date" meal while there. I've done some perusing already on the boards here but the recommendations are a little outside of our grad student budget. Anybody got a suggestion for a semi-nice place where we could get a meal (an appetizer, two entrees, maybe dessert and a glass of wine each) for about 50-60 bucks? Something southwestern would be great, Tex-Mex or Italian not so much. We both love seafood also, though that does tend to push prices up a bit. We'll be there from Friday to Wednesday, just in case that makes a difference.
Thanks!

Mar 12, 2009
polyhymnia in Southwest

what to do with great ricotta

ooh yeah! That's how I eat cottage cheese. Sometimes I add a splash of balsamic vinegar, and every now and then some chopped tomatoes (preferably pear or grape). Or, if I don't put in vinegar or tomatoes, a dash of nutmeg along with the s&p is delicious!

Mar 01, 2009
polyhymnia in Home Cooking

What to do with millet?

I just tried millet for the first time a few weeks ago and loved it. My cookbook (The Hippy Gourmet) recommends three cups of water to 1 cup of millet. I would go for 2.5 cups, personally. Haven't done it yet, but I'd really like to make a millet tabbouleh. Given what you've got in the fridge it looks like you could make a tasty millet risotto, or maybe a risi e bisi with millet instead of rice? It's a very mild flavor, so you could do pretty much anything with it.

Mar 01, 2009
polyhymnia in Home Cooking

what to do with great ricotta

Hmm, the first time I ever acquired fresh handmade ricotta, this is what I did: First, made a quick and easy tomato sauce with garlic, onion, fire-roasted tomatoes (this was a key flavor) and oregano, etc. Then, sauteed some spinach with garlic, s&p. Toasted some walnuts. Cooked a batch of lovely fresh ww linguine that I bought at Fairway with the ricotta. Here's how I put it together: Heap of pasta, liberal ladleful of sauce, layer of spinach, big old dollop of ricotta, sprinkle of toasted walnuts, in that order. It was delicious- and came completely off of the top of my head and was all the more satisfying because of it. I could imagine that doing a spicy tomato sauce would also be delicious with this dish, in fact, nowadays that's usually how I make tomato sauce.

Feb 27, 2009
polyhymnia in Home Cooking

Thankgsgiving Dinner- away from Manhattan

Hi all,
Mum, sister and I are all seasoned Manhattanites looking to go out for Thanksgiving rather than cook. Sis had the great idea of finding an inn or something similar outside of the city (possibly reachable by train) and doing thanksgiving there to get a bit of a break from the city. We're not necessarily looking for a super traditional meal (I for one hate turkey), more like something that uses nice seasonal, fall-ish ingredients that gives the feel of Thanksgiving rather than all the traditional dishes. We're probably looking at a price range of about 300-350 for three, including a glass of wine apiece. Blue Hill at Stone Barns was the first spot that sprang to mind, but they're not open on Thanksgiving day. I'd be willing to be flexible about the day except that I'm leaving Manhattan on Friday.

Thanks in advance friends!

Nov 18, 2008
polyhymnia in General Tristate Archive

Easy recipe

I want to second the Alton Brown suggestion and expand it a bit. He has a few episodes of good eats that are specifically directed at kids in the kitchen and are really great. Off the top of my head I know that there's one on sandwiches and one on soup that he does with his nephew. You can find the episodes on youtube because someone amazing has posted them all!

Apr 09, 2008
polyhymnia in Home Cooking

ideas for using up potatoes

Thanks guys, these are all great suggestions! I think I"m actually going to go with my Indian inspired sautee.. sort of an indian flavored hash browns, since I realized I have lentils I can eat it with. However, these are all going into my mental recipe vault for future use!

Mar 24, 2008
polyhymnia in Home Cooking

ideas for using up potatoes

I just boiled up some potatoes that needed to be used before they went bad and I'm looking for some ideas for using them that are a little more interesting than just mashed potatoes or potato salad, so any ideas that you have would be welcome. A few guidelines:

-it would be great if your recipe wasn't too heavy, i.e. tons of cream or cheese or bacon
-minimal ingredients would be preferred as would minimal prep
-something that would keep well in the fridge would also be great

I was thinking of doing something with peas... maybe something Indian inspired like a sautee with curry flavors but I'm really curious to see what other ideas people might have.

Thanks!

Mar 24, 2008
polyhymnia in Home Cooking

What's cooking?

I made something that was a little like a pasta sundae: a bed of whole wheat linguine, topped with a chunky fire-roasted tomato and basil sauce, then spinach sauteed with garlic, shitaake mushrooms, a scoop of fantastic fresh ricotta from Fairway, a little salt and pepper, then topped with toasted walnuts and basil chiffonade. It looked so cool on the plate, lots of layers and it really was tasty too.

Mar 22, 2008
polyhymnia in Home Cooking

Help! Is my pan ruined?

Thanks, this is a good idea. I probably should have described the situation in a little more detail. There's not exactly a puddle of melted plastic in the pan to pry off, it's more that there's a really thin layer of residue in smudges on the surface. I'm going to try reheating the pan and get it as hot as it was when the plastic got on it in the first place and rub it off with a sponge. The plastic spatula has been appropriately punished by being banished from my apartment by way of the garbage can.

Mar 07, 2008
polyhymnia in Cookware

Help! Is my pan ruined?

I was just making chapatis in a skillet on the stove and stupidly using a plastic spatula. The pan got really hot and the stupid cheap spatula melted on the pan. What do I do now? How can I get it off? Is it safe to cook with? This pan is the only piece of all clad that I own and I love the pan so I'm really mad at myself right now for not being smarter about it. Anything you can suggest would be really appreciated.

Mar 07, 2008
polyhymnia in Cookware

How do you season your grilled fish tacos?

I've recently developed a real fondness for fish tacos, but not the San Diego, Cabbage, fried fish and crema kind, more of a flaky grilled fish with hot sauce and maybe some tomato or avocado kind. I made some last night that definitely satisifed my craving but I just used Goya Adobo to season the fish and it wasn't quite what I was looking for. I also really prefer to cook with whole herbs and spices rather than mixes where not all of the ingredients are identifiable. I'd love to get a range of ideas on how to season this tasty dish!

Mar 07, 2008
polyhymnia in Home Cooking

So, what did you make this weekend?

On Saturday I made a pork roast marinated in apple juice, olive oil, time, s&p, garlic etc. roasted in a pan with chunks of Mcintosh apples and sliced onions. Roasted butternut squash w/ butter, cinnamon and maple syrup on the side. Mark Bittman knocked the squash in his blog this weekend but I thought it was great! On Sunday my boyfriend wanted something mesquite flavored, but living in a New York apartment kind of precludes actual mesquite smoking on a whim. So I ended up making the chili I had planned on but I added about a half cup of mesquite flavored bbq sauce. I thought it was kind of gross, but the bf loved it. I just hope that doesn't become a permanent addition to my lovely chili...

Feb 25, 2008
polyhymnia in Home Cooking

where do you buy supplies?

Thanks guys, I'll check these out.

Feb 13, 2008
polyhymnia in Manhattan

where do you buy supplies?

On Good Eats, Alton Brown is always recommending going to your local restaurant supply store to purchase kitchenware. In Manhattan of course the problem is not that there isn't one but that there are so many, and many of those are probably not really appropriate for the home chef. Where would you go to buy standard restaurant quality kitchen ware without all the fluff of a place like Sur la Table?

Feb 12, 2008
polyhymnia in Manhattan

what is everyone cooking for valentine's Day?

We're doing an all-crepe meal. I thought it would be fun since we like to cook together. We'll probably do two different fillings for the crepes, not sure what yet, but I'm putting pressure on for ham and gruyere. The other one will be something more out there, maybe goat cheese, cranberries and pine nuts. Also not sure on a filling for dessert crepes, but granny smith, dulce de leche and walnuts sounds good. Also a salad, and I decided to be really cheesy and am going to roast heart shaped slices of beet as a topping. Not an especially unified meal but the emphasis was more on fun together than something super put together.

Feb 11, 2008
polyhymnia in Home Cooking

Share your favorite borscht recipe!!

I am an absolute beet addict and am looking to make a big pot of borscht next week. I've never made it before and haven't really had it enough to know what I like/don't like. I'd prefer a hot recipe, since it's still February! In the absence of your favorite recipe, I'd love to hear what you think makes a great borscht. Spasiba!

Feb 04, 2008
polyhymnia in Home Cooking

"I made ____ myself!" - the Thrill of Home Cooking Victory

for a few years between about the ages of 12 and 14 I would make a buche for christmas. It took all day and in the end it looked like my kitchen had exploded (I'm sure my parents loved that), but it was always very satisfying. I haven't done it in a while though... maybe this year!

Feb 01, 2008
polyhymnia in Home Cooking

"I made ____ myself!" - the Thrill of Home Cooking Victory

Me too! I made homemade mac and cheese w/ peas and ham last night and was so nervous the whole time I made the bechamel but it ended up being delish!

Feb 01, 2008
polyhymnia in Home Cooking

uses for pickle juice

I was at a bar the other day that served pickletinis. My dirty martini loving friend and I tried one (made with spicy pickles) and thought it was great. The best was that it was garnished with an entire pickle spear and a chili pepper.

Jan 31, 2008
polyhymnia in Home Cooking

Cuban cafe con leche?

Rosita is unfortunately gone. I loved that place. However, you could try Floridita which is around 125th and Broadway, it's been a good substitute for Rosita for me.

Jan 30, 2008
polyhymnia in Manhattan

Red Lentils in NYC

it's on broadway.... That's where I checked, but didn't see any, but now that i have a specific brand to look for I may find them more easily. Thanks!

Jan 24, 2008
polyhymnia in Home Cooking

What are Chowhounds having for dinner tonight?

here's what I do: sautee up a small onion, dump in a big can of pintos or equivalent in soaked dried beans, add a bottle of a light mexican type beer like sol or corona, a diced jalapeno or however much you want so that it's at the appropriate spiciness, a couple of bay leaves and salt. Let it all cook down somewhat and when it starts to get thick, maybe after about 20 mins, though i recommend just eyeballing it, mash up the beans a little so that it gets nice and stick to your ribs-y. I generally add the cilantro right before I do this, but have added it pretty much anywhere in the cooking process. I never thought I'd like cooked cilantro but it gives the beans such a great flavor. If you add in some chorizo this dish is basically frijoles charros and is even more filling than the non meat version.

Jan 24, 2008
polyhymnia in Home Cooking