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By mlb, on October 29th, 2010%
Okay, so I am just barely getting this in under the wire for French Fridays with Dorie and only because I live on the West Coast. If I were on Eastern time, I would be kind of screwed. But, hey it is still early Friday evening in Portland, so here we go. Yay!
Things I learned about Marie-Helene’s Apple Cake:
1. It’s really good! I’ve made a similar version before with a brown sugar-egg-pecan kind of glaze and I loved that one, but I really liked the rum flavor here. I think I will combine the two into one AMAZING-STUPENDOUS-AWESOME Apple Cake sometime in the future.
2. I brought half the cake into work with me and it was gone in about 30 minutes. I think that is a record new record for work snacks.
3. I used 4 types of apples in mine — golden delicious, granny . . . → Read More: FFwD5: Marie-Helene’s Apple Cake
By mlb, on October 26th, 2010%
I have dreamed of making a ham ever since I saw Alton Brown, on an episode of Good Eats, slather a country ham with mustard and crushed ginger snaps, and then squirt the whole thing down with bourbon. Wow, I thought. I want to do THAT! But, seriously, what do two people do with a WHOLE HAM? We would be eating ham every day for months.
But then, I saw this wonderful thing at Trader Joe’s. The ham steak. But it’s so little! It’s perfectly two-person sized! It’s awesome! I promptly bought one and then had to find something to do with it. The mustard-cookies-bourbon thing didn’t seem quite feasible, so I searched and searched. And then I found a delightful sounding glaze on epicurious.com. Although the recipe was for a whole ham, it seemed easily adaptable for a smaller version.
Oh, my ham was from Niman Ranch . . . → Read More: Honey-Thyme Ham Steak
By mlb, on October 18th, 2010%
I’ve wanted to make this Tomato Jam and sandwich for awhile now. Ever since I first read about it on Salon.com: The greatest off-season BLT on earth. Which was, uh, I guess just earlier in the month. It seems like it was longer. Okay, well, anyway, I made the jam and the sandwich! It’s really good. I even specifically bought bacon just to make this sandwich.
For the jam, I went to the store and bought some ‘not quite tomato season anymore’ looking romas. Worked perfectly here.
Cutty’s Tomato Jam
Recipe from Francis Lam, in Salon.com
1 1/2 pounds Roma tomatoes, cored and chopped coarsely
2 tbsp fresh lemon juice
2 tbsp brandy (optional)
1 tsp grated fresh ginger
1 scant cup granulated sugar
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp red chile flakes
1 tsp salt
Combine all ingredients in a medium-sized heavy-bottom pot. The original recipes says to use . . . → Read More: Cutty’s BLT Sandwich and Awesome Tomato Jam
By mlb, on October 15th, 2010%
Here’s post number three for French Fridays with Dorie! I liked this soup a lot and think I’ll definitely make it again! Psssssst…Buy the book!
Stuff I learned:
1. I think my broth was thinner than it looked in the cookbook photo because I used light coconut milk. I thought the taste was still wonderful, but sometime I may try it with full-on coconut milk.
2. Triple, even quadruple the cheesecloth, or there will be peppercorns floating in your soup! Luckily, I learned this early on and re-wrapped my spices/cilantro stems.
3. Thai basil is best, but normal basil will work if that’s all you have (me! me!)
4. I diced my chicken instead of shredding it — sometimes I am just lazy like that.
5. And oh yeah, you can’t really see my noodles here, but I boiled up two servings worth of frozen udon noodles for dinner and . . . → Read More: FFwD #3: Vietnamese Spicy Chicken Noodle Soup
By mlb, on October 8th, 2010%
Oh, so here we are at French Friday’s with Dorie Post #2. Where did the week go? And more importantly, I have got to get on the ball and post more, so it’s just not FFwD posts from now on! Not that that would be bad of course, but I need to un-lazy myself and aim for about 3 posts per week! Tout de suite!
Notes from this recipe:
1. Gerard really knows his way around mustard tarts, because this was delicious!
2. I needed to add more ice water than called for in the dough. I used the egg + maybe 4 tbsp ice water before it held together well (but was still very crumbly when it first exited the food processor. I heard a great tip on America’s Test Kitchen once about pie dough — don’t be so concerned with the amount of ice water that the . . . → Read More: FFwd #2: Gerard’s Mustard Tart
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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