Cookaholics Bulletin Board

Mary,

I also prefer cream to gutter.

Gutter adds a certain earthy quality to the dish however.

Oh, where my mind does go...



Mary

Mary,
Blame Christopher Latham Sholes. He's the one who put the "G" so close to the "B".

Beef stew in the slow cooker. Really just a traditional beef stew, but it was just the thing for dinner. I did thicken the gravy some in a pan before serving, because I love a sturdy gravy.

Found an interesting product, of corn (maize) groats in a boil-in-the-bag package. This is a a very coarse cornmeal, and the box has instructions to boil it for 25 minutes in the bag. This produced a rather gloppy dish, so I steamed a bag in the rice cooker for about an hour, and that came out very nicely. What I didn't eat from the bowl with a bit of butter I made into pancakes with buttermilk, an egg, flour seasoned with cumin, sage, ancho powder, salt and pepper, sautéed ham and chopped mushrooms and scallions. Fried them up in a bit of olive oil, melted on some shreddy Parma cheese. If I ran them under the broiler to make the cheese crusty and crispy they would be close to perfect.

Becky

Try adding a couple of tablespoons of minute tapioca to the slow cooker next time. It really helps to thicken stews made that way.

Speaking of cream...

Last night I made shrimp and morels in saffron cream with fettucine. I guess I'm still in a comfort-food mode.

Amy

Now that's some comfort food, Morels and saffron cream! Sounds lovely.

Did kinda tasting menu. Rabbit & Apple rilette (not made by me) with red pepper jelly on crackers followed some nice french cheese, followed by grilled endive with egg/mustard based vinaigrette, followed by seared fois gras on a little toast, followed by fried eggs on asparagus, followed by chicken wings with mushrooms, finished by strawberries with vinegar. The last 3 were from Adria's family cookbook; the wings, in particular, were spectacular and will definitely get made again. The strawberries were too low quality for the dish, and I've never tried making caramel before, but you could see what the dish could be so I'll try that again when strawberries improve.

Paul,

I'm exceedingly full just reading your menu. Sounds like a great dinner...

Amy

Adria's family cookbook? How many days did that take you, Paul?

Per the Miso thread, last night I made broiled salmon marinated in miso, daikon slathered with haccho miso sauce, and nori rolls. Oh, and cabbage/mizune/sesame salad.