Tuesday Dec 06, 2005

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An apple theme last night:

1) Apple and Fennel Salad with Honeyed Walnuts
(sliced apple, Fennel in matchsticks and just a little olive oil, lemon juice, and salt)

2) Steak au poivre, finished with a Calvados reduction

3) Sauteed Apples and Ice Cream

VIEW 3 of 3 COMMENTS
richardson:
i forgot that you live in europe, i'm so ignorant sometimes.. don't they import coppeneur ganaches in london!? i'll send you my favorites.. biggrin
neyrissa:
It was Voyager. I like Next Generation the most, but any of them will do, really! wink

Sunday Dec 04, 2005

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Dinner last night:

1) Beet salad with snow pea shoots and warm goat cheese.
2) Poached quail eggs with deep-fried garlic (which is first poached in milk to make it sweet)
3) Poaches sausage with steamed new potatoes
4) Sauteed sea bass on a bed of mashed potatoes and celery root (for which I used the leftover milk from the garlic)

And for dessert there...
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strix:
all over, im going on a two week tour... it will probably be with a bunch of senior citizens puke
but at least i get to see more that way

Friday Nov 25, 2005

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I'm trying to stop writing about chocolate, but...

Places to Eat or Buy Chocolate
(A VERY incomplete list that I am hoping to make bigger)

LONDON:
One can find a lot of good chocolate bars, but here are some places I like (starting with the more conventional)

1) Harrod's has your usual eating chocolates plus a surprisingly good Chocolate Bar. I've had two kinds of...
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Friday Nov 18, 2005

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I thought I'd wrap up my ranting about chocolate with some basic comments on regular, or slightly better than regular eating chocolate.

First of all, my tastes are definitely snobby. I like really good dark chocolate and I feel like milk or white chocolate is an inferior breed. However, when ice cream or brownies is the matter, all bets are off.

1. Favorite chocolate bar...
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VIEW 3 of 3 COMMENTS
richardson:
hej, i like the ganaches by coppeneur (their chocolate-creations - omg!), i love godiva and yes, i llike dolfin, too. further, there's also zotter. and even hachez and lindt make good chocolates.
concerning your other question, i'll write you an email biggrin
bisou
richardson:
your shitty e-mail-adresses don't work. puke

Sunday Nov 13, 2005

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Chocolate Truffles

I've tried a few recipes, but this is probably the easiest and best one I'ev founds to make creamy, purely chocolaty truffles. (Adapted from The Cafe Cook Book):

Ingredients:
2/3 cup heavy cream
14 oz chocolate, the higher percentage of cocoa solids, the better (to a point). I like something in the 70s.
4 tablespoons butter, set out to soften
Unsweetened cocoa...
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VIEW 4 of 4 COMMENTS
strix:
thank you! biggrin
truffles??! mmmmmm
richardson:
mad got that failure notice twice again. however, did it work?

Saturday Nov 05, 2005

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Hot Chocolate, Part 2

When making a basic cup of hot chocolate, it's nice to have some coffee flavor. The two best ways one can do this are:
1) Just pour in some coffee!
2) But that thins out the creaminess of the cocoa, so if one is really a workaholic, one can first bring the milk to a boil, dump a handful of coffee...
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liante:
Dark chocolate, definitely. wink

Re: pancakes -- they are indeed lighter than normal pancakes, but definitely not more savory. The vanilla flavor is quite strong (nice with the subtle flavor and texture of the ricotta) and they're very sweet. You could actually serve them as a dessert arrangement with the right fruit.

Saturday Oct 29, 2005

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Hot Chocolate, Part 1

I've been experimenting lately with how to make the best possible cup of hot chocolate. When I was in Paris, I was blown away by a few cups I had of wonderfully rich, creamy (almost alcoholic) chocolate. I haven't yet been able to match those cups, but I've had a few interesting results.

The most important thing is the chocolate or...
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VIEW 3 of 3 COMMENTS
liante:
I'll give that a try when I have an indulgence to spare. wink

Usually I put a dash of cinnamon in my cocoa, on the rare occasions that I make my own.

As for train delays in the UK... thanks but no thanks. I've heard enough to be traumatized away from experiencing those firsthand. blackeyed
liante:
#3, and then #1 because it's semi-related. The other two I feel like I've got a pretty good handle on.

Tuesday Oct 25, 2005

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On Tomato Sauce and Red Wine:

A lot of people put red wine in a tomato sauce for pasta after they have sauteed veggies and added the tomatoes. This is great, especially if there is meat in the sauce, but there is another way that is particularly good for a vegetarian tomato sauce for pasta.

After you saute your veggies (onion, celery, zucchini, etc.) in...
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alessa:
kiss kiss kiss kiss
candylac:
well i havnt posted about it, because i still dont know when it will go up....
i write thoughts, lyrics, and short stories. but mostly to myself as a kind of therapy

Sunday Oct 23, 2005

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Another weekend and another big meal I get to cook for my wife. Tonight it will be:

1) I am going to make a frisee salad with warm goat cheese, mustard vinagrett, and I am going to try and roast some tomatillos. I don't know if they will roast well or just turn to mush.

2) Mashed potatoes and celery root and sauteed cod or...
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candylac:
thanks. i know about the school thing, but attending a school in the US costs money.....and living in LA i would have to make money not spend it wink
liante:
I don't think I ever have tried valerian. I have a deep distrust of herbal supplements, though, which is faintly ironic considering the amount of time I spent studying and working with herbs a few years back.

My distrust of supplements is based on two reasons. One, since I haven't handled those herbs myself, I've got no way of knowing exactly what's in them; the FDA doesn't regulate supplements nearly as closely as it does "real" drugs, so there's little or no regulatory oversight. Two, most herbal supplement companies are pretty fly-by-night. If something disastrous happened as a result of my using the product, my survivors would have nobody worthwhile to sue. Since I'm cheap and buy generic sleeping pills, I'm content in the knowledge that my representatives will get to stick the bill on Wal-Mart or some other huge chain.

Wednesday Oct 19, 2005

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Of course, I'm only keeping a record of the fancier meals I make - I'm certainly not including all the crap that I eat.

Anyway, last night I made what is sometimes called a tian or nowadays more likely to appear on a menu as "Iman (or Imam) Byaldi". It is a dish that could be French, Greek, or Turkish (though I think I've read...
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lanya:
sounds delicious. kiss
-lan
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