usvi-on-line
The Official OT Food Porn
Thanks Maryanne!
So here is my debut effort. #2 had a hankerin' for some French Onion soup. The old me would have called 86 and told him to meet us somewhere that had it on the menu. The new me said....I can do this. In the spirit of full disclosure I will admit that I bought a few cans of Progresso French Onion (we're talking baby steps here), BUT...I made the croutons out of a crusty boule (I bought that too), and topped it with shredded Gruyere.
I loved the look of the superbowl sandwiches so I decided to give that a go as well. Prosciutto, rosemary ham, hard salami, fresh mozzarella, roasted bell pepper and tomato on a toasted, seasoned baguette wrapped in foil and heated until the cheese melted. It would have been prettier and tastier if I added fresh basil leaves. Next time. Voila! The boys want to know who I am and what I have done with their mother.
So here is my debut effort. #2 had a hankerin' for some French Onion soup. The old me would have called 86 and told him to meet us somewhere that had it on the menu. The new me said....I can do this. In the spirit of full disclosure I will admit that I bought a few cans of Progresso French Onion (we're talking baby steps here), BUT...I made the croutons out of a crusty boule (I bought that too), and topped it with shredded Gruyere.
I loved the look of the superbowl sandwiches so I decided to give that a go as well. Prosciutto, rosemary ham, hard salami, fresh mozzarella, roasted bell pepper and tomato on a toasted, seasoned baguette wrapped in foil and heated until the cheese melted. It would have been prettier and tastier if I added fresh basil leaves. Next time. Voila! The boys want to know who I am and what I have done with their mother.
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California Girl
You did a great job. Those sandwiches look wonderful. You know, there is hope for everyone. Here is an interesting bit about "unwilling cooks" from a good cooking blog:
http://www.101cookbooks.com/archives/an ... ecipe.html
http://www.101cookbooks.com/archives/an ... ecipe.html
I'm glad to know that about the Super 88 market.. there's one not too far away..
Liamsaunt, I haven't forgotten the currie crab spread recipe, I've just been sick. I wanted to ask, though, where do you get good paneer? There are many Indian markets around, but I can't seem to find the brand I used to love. They were small squares that almost squeaked when you bit into them. Just the right texture.
Liamsaunt, I haven't forgotten the currie crab spread recipe, I've just been sick. I wanted to ask, though, where do you get good paneer? There are many Indian markets around, but I can't seem to find the brand I used to love. They were small squares that almost squeaked when you bit into them. Just the right texture.
This is a post that is directed at liamsaunt. I saw/read your post a couple of days ago with the Banchard's cornbread. A: I'm a dumb cracker. B: I love love cornbread. C: I really prefer sweeter, rather then dry, cornbread. D: I usually love your recipes!
Ok, That all said, I loved the sound of Blanchard's cornbread with the creamed corn, pineapple, etc, so I made it tonight and I guess I'm gonna have to do a Simon Crowell thing when I say that I didn't love it. It was okay, but for 2 whole sticks of butter, 4 eggs and a cup of sugar, I gotta tell you I'd pick something a little different for my coronary on a plate! Also, I couldn't really taste the pineapple.
I made it in a cast iron pan rather then a 9" pyrex dish, but otherwise followed the recipe from Blanchard's to the letter. It was visually beautiful! I did it as a trial run and I gotta say for 2 sticks of butter,4 eggs, and a cup of sugar, I probably won't make it again. It's even for this dumb cracker, a little tu-tu. Just my 2 cents worth, and I love your recipes and will continue to try them!
JT
Ok, That all said, I loved the sound of Blanchard's cornbread with the creamed corn, pineapple, etc, so I made it tonight and I guess I'm gonna have to do a Simon Crowell thing when I say that I didn't love it. It was okay, but for 2 whole sticks of butter, 4 eggs and a cup of sugar, I gotta tell you I'd pick something a little different for my coronary on a plate! Also, I couldn't really taste the pineapple.
I made it in a cast iron pan rather then a 9" pyrex dish, but otherwise followed the recipe from Blanchard's to the letter. It was visually beautiful! I did it as a trial run and I gotta say for 2 sticks of butter,4 eggs, and a cup of sugar, I probably won't make it again. It's even for this dumb cracker, a little tu-tu. Just my 2 cents worth, and I love your recipes and will continue to try them!
JT
When you find yourself in a hole.... quit digging.
JT, I just saw your post right when I was getting ready for bed, and I thought, HUH? I made cornbread with two STICKS of butter in it??? I had to go find the cookbook to see if it was true. Argh, I guess I did. 
I definitely agree with you on the pineapple flavor--it was subtle. Once the bread cooled, I could not taste it at all, and I KNEW it was in there. I have to admit that we threw away most of this cornbread...it was nice to have one slice, but that was enough. It was not the kind of cornbread I would want for breakfast, for instance.
I actually think my biggest overall issue with the bread is that I did not care for the texture of the creamed corn in it--I've tried a couple of cornbreads with creamed corn and none have been my favorites.
My favorite sweet cornbread recipe is actually the "Northern Corn Bread" that is in the Joy of Cooking (page 777!). It keeps for a day or so, reheats well, and has 2 tbsp., not two STICKS , butter in it!
Maryanne, I sometimes just make the paneer from scratch. But, you are right, it does not have that squeaky satisfying mouth feel that you can get with the prepared paneer. Right now, the brand of prepared paneer in my fridge is Nanak--have you tried that one? I got it for cheap at my local Indian grocery. I'm not cooking much right now because John's away, but I'm planning on testing it in some mutter paneer next week.
I definitely agree with you on the pineapple flavor--it was subtle. Once the bread cooled, I could not taste it at all, and I KNEW it was in there. I have to admit that we threw away most of this cornbread...it was nice to have one slice, but that was enough. It was not the kind of cornbread I would want for breakfast, for instance.
I actually think my biggest overall issue with the bread is that I did not care for the texture of the creamed corn in it--I've tried a couple of cornbreads with creamed corn and none have been my favorites.
My favorite sweet cornbread recipe is actually the "Northern Corn Bread" that is in the Joy of Cooking (page 777!). It keeps for a day or so, reheats well, and has 2 tbsp., not two STICKS
, butter in it! Maryanne, I sometimes just make the paneer from scratch. But, you are right, it does not have that squeaky satisfying mouth feel that you can get with the prepared paneer. Right now, the brand of prepared paneer in my fridge is Nanak--have you tried that one? I got it for cheap at my local Indian grocery. I'm not cooking much right now because John's away, but I'm planning on testing it in some mutter paneer next week.
It's like looking in your soup and finding a whole different alphabet.
If you want the paneer to have that wonderful texture use unhomogenized milk and add some calcium chloride to the milk before you add the acid and heat. I also prefer citric acid over lemon juice. Paneer is so easy to make and so rewarding. Even with cheap milk and lemon juice its great.
http://www.cheesemaking.com/default-cPath-36_51.php
One of my favorite Indian dishes is sauteed paneer with black mustard seeds and sesame.
"Blessed are the cheesemakers."
Cheers, RickG
http://www.cheesemaking.com/default-cPath-36_51.php
One of my favorite Indian dishes is sauteed paneer with black mustard seeds and sesame.
"Blessed are the cheesemakers."
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
Liamsaunt, here is the recipe for the curried crab spread. Just want to emphasize that this is Rose's recipe from Sweet Plantains, which she generously emailed to me a couple of years ago.
Rose’s Curried Crab Spread
A)
1 celery stalk
4 garlic cloves
½ green pepper
½ red pepper
3 scallions
½ medium onion
fresh thyme
1 T. jalapeno
B)
2 T curry powder (I use a combo of different ones)
3 T small capers (if using salted, make sure they are well-soaked)
C)
1 lb can blue crab claw meat
1-2 T Asian fish sauce
D)
½ cup mayo
½ cup sour cream
¼ cup fresh bread crumbs
½ cup freshly grated aged Parm
Fresh parsley
Paprika
Steps:
Mince all the ingredients under “Aâ€
Rose’s Curried Crab Spread
A)
1 celery stalk
4 garlic cloves
½ green pepper
½ red pepper
3 scallions
½ medium onion
fresh thyme
1 T. jalapeno
B)
2 T curry powder (I use a combo of different ones)
3 T small capers (if using salted, make sure they are well-soaked)
C)
1 lb can blue crab claw meat
1-2 T Asian fish sauce
D)
½ cup mayo
½ cup sour cream
¼ cup fresh bread crumbs
½ cup freshly grated aged Parm
Fresh parsley
Paprika
Steps:
Mince all the ingredients under “Aâ€
Yum...cheese! See the runny one in the front? John smuggled that back from Portugal for me. He knows just what kinds of presents to bring!
<a href="http://www.flickr.com/photos/28539958@N00/2318019187/" title="cheese plate march by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3126/231 ... 254574.jpg" width="500" height="375" alt="cheese plate march"></a>
<a href="http://www.flickr.com/photos/28539958@N00/2318019187/" title="cheese plate march by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3126/231 ... 254574.jpg" width="500" height="375" alt="cheese plate march"></a>
It's like looking in your soup and finding a whole different alphabet.