USVI-On-Line

I will pass on the soup but the chicken marsala looks excellent! I love that .. when it is good.

My first dinner of 09 was sort of a bust. Working on a photo now but having problems with the upload.

Ok this was supposed to be a thick sliced Hungarian Pot Roast made in the crock pot. However when I went to cut my meat it just fell apart on me so I shredded it instead. Once shredded it screamed for egg noodles which I wasn't planning on.
Also, a stuffed portabello.



Recipe here
http://kalynskitchen.blogspot.com/2008/ ... roast.html

I have not made that French Toast in ages. I might have to make that next weekend.

Xislandgirl wrote:I have not made that French Toast in ages. I might have to make that next weekend.

Maybe I will make it for Charlie's b-day. Where is that recipe? In this thread?

Here's the recipe - it's in the Christmas breakfast thread

***** Creme Brulee French Toast *****

Here is the recipe that I use. We had it at a B&B in Chatham, MA and when we asked for the recipe, they gave us this link. I love it!
http://www.bbonline.com/recipe/index.html


1/2 cup salted butter
1 cup packed brown sugar
2 tbsp corn syrup
1 - 8 to 9 inch round loaf of country style bread
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier (optional)
1/4 tsp salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over a moderate heat, stirring until smooth, and pour into a 13 x 9 inch baking dish. Cut six 1-inch thick slices from the center portion of the bread and trim the crusts. Arrange slices in one layer in the baking dish, squeezing them slightly to fit.
In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well. Pour over bread. Chill, covered, from 8 hours to one day.
Preheat oven to 350 degrees and bring bread to room temperature while preheating. Bake, uncovered, in center of oven until puffed and edges are pale golden, about 35 to 40 minutes.

********************************

I heated the leftovers in a 350 oven for about 20 minutes. I thought it would dry out, but it was just as good.

Becky - hope you are feeling better. I bet even your dry toast would be delicious.

Does anyone have a great recipe for sesame-sherry-not-heavy-on-the-soy Asian dipping sauce for things like dumplings??

anyone know what galanga is?

Mary Beth, galaga is used in Thai cooking almost to the exclusion of ginger. It has a ginger like quality, but is more pungent. There are two varities, greater galanga and lesser galanga. It is also known as galangal and laos root.

thanks. I wonder where I get that? Could I sub ginger?

I have not used it, I just have some useless foodie knowledge squirled away in my brain. What kind of recipe (Thai, I imagine) is it used in, and how much? Does the recipe call for slices, grated, pieces? You could probably substitute ginger and use a little more since galanga is supposed to be more pungent(although many people find fresh ginger fairly pungent). When I use ginger and want to amp up the flavor, sometimes I grate part of it to actually stay in the final dish, and put several larger pieces in during the cooking process that I remove before serving. This way the ginger is infused, but not in every bite. Perhaps Becky will know, she has such extensive food knowledge and ability.

di wrote:I have not used it, I just have some useless foodie knowledge squirled away in my brain. What kind of recipe (Thai, I imagine) is it used in, and how much? Does the recipe call for slices, grated, pieces? You could probably substitute ginger and use a little more since galanga is supposed to be more pungent(although many people find fresh ginger fairly pungent). When I use ginger and want to amp up the flavor, sometimes I grate part of it to actually stay in the final dish, and put several larger pieces in during the cooking process that I remove before serving. This way the ginger is infused, but not in every bite. Perhaps Becky will know, she has such extensive food knowledge and ability.

it was for a chicken and coconut milk soup and I think it called for 10-12 slices. I don't have it here now but I recall it may have said a certain amount for fresh and a different amount for dried.

Galangal and fresh turmeric are rhizomes (tuberous roots) that are wonderful to cook with. I love to use both in Indonesian, Indian, Thai and southeast asian cooking in general. The most likely place to see these as ingredents is in curry pastes. I usually see these frozen in the Thai and asian markets in the DC area. Rabieng Market in Baily's Crossroads VA is my favorite.

Galangal is delicious with a sharper bite than ginger and more mustard flavors. It's usualy so hard that I just cut disks large enough for people to pick out of their food. Use where ever ginger is called for, but especially in green curry.

Interesting note: Ginger, galangal and turmeric are all traditionally used for medicinal attributes - worth reading about. Definitely good for the digestion.

Turmeric is the mildest member of the ginger family and used as much for its bright colors, but has a great earthy flavor. I really like it in rice dishes like biryani (it's been a while, I'm inspired!).

These are both great winter spices to use. I think a yankee pot roast with turmeric added would be delicious. We've been going rather old world with homemade weiss wurst and homemade sauerkraut for dinner last night along with sweet and sharp mustard. Time to mix it up.

Cheers, RickG

Earlier this week there was a fire in Boston that gutted a whole row of restaurants in the Fenway neighborhood. Some of the places that burned were better than the place I am going to tell you about--the place the fire started--Thornton's Fenway Bar and Grille. It was not anyplace special, but it was close to our apartment, when we were still in the city, and it was our favorite place to go for brunch after a long night out at the clubs (oh to be 23 again! NOT).

Anyway, our favorite brunch dish there was called eggs alexander. It had poached eggs on a bagel that had cream cheese on it, plus spinach, sprouts, I think tomatoes, and the whole thing was covered with hollandaise sauce. Last night I made an interpretation of that dish for dinner. I know I forgot some of the ingredients, considering I have not had the dish in over 10 years, and frankly it probably wasn't that great in the first place, but John and I were really sad when we heard the place burned down. RIP, Thorntons.


<a href="http://www.flickr.com/photos/28539958@N00/3180409797/" title="eggs alexander by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3369/318 ... 6d0bf0.jpg" width="500" height="413" alt="eggs alexander"></a>

that looks good. I heard about the fire... what a shame.

I know everyone is sick of me and tilapia but this was a very good and healthy dish we had the other night.


recipe here
http://kalynskitchen.blogspot.com/2007/ ... nions.html

I don't normally like salmon but I feel I need to start eating it because A. it's good for me and ... well that's about it I guess! Anyone have some good preparations for me to try?
I'm trying something tonight, if it's any good I will let you know!