Rouxbe

I debate this with my friends all the time, why do you need to use a spoon to twirl your spaghetti? Especially when it is served in a pasta bowl. Isn't that what the sides of the bowl is for? Well, that is what I was taught, so I don't use a spoon. By the reaction of some friends you'd think I was sitting at a table eating with my fingers! Anyway, I'd love to hear the members position on the matter.

When I was first attempting to expand my culinary horizons, I attempted to make Chicken Kiev for my significant other. The butter, herbs, breading, and initial fry went fine. I put the chicken into the oven to complete the cooking, and it turns out the thermometer in the oven had gone on the blink. It "cooked" for the requisite time, came out and was somewhere between rare and medium rare. You know how you should cut the chicken open, it should be cooked and the butter should ooze out? Well, didn't happen. I'm surprised my boyfriend at the time stayed with me. We went out to eat, after I finished weeping and wondering what went wrong. It took awhile before I would attempt strange recipes again. That was 25 years ago. Thank goodness.

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sounds absolutly fab; love pork, cream, and whole milk. Maybe for my family before my friends; easier to take their comments.

I tried this and it was very good, but needed that extra ump, I think it was the kaffir lime, which I couldn't find; actually, too lazy to go down to the Thai market downtown as I happened to be rushed that day. Have to make it again, properly.

I made this tonight. It was just fabulous. I did tinker with the recipe, using 1 cup heavy, 1 cup light cream and 2% milk with a teaspoon of arrowroot to make sure the sauce was thick enough, but not too thick so my guests wouldn't be upset. I served it basmati rice which absorbed the sauce beautifully and coupled it with roasted asparagus. My guested simply adored the meal. I am so grateful for the recipes on this site. I'm never disclosing my secret to anyone. My Rouxbe friends will be the only ones who know! Thank you Rouxbe....

Ditto on the Italian Parsley and Liver, too. And I'm Italian; sorry mom, dad, grandma etc to all my ancestors, but..... and liver, well that I can blame on my Mom's love of it, with onions. A yuck pooh at the max. Not very articulate for someone with a grad degree, but it comes from the heart of my childhood dislike of it to put it mildly. I'm sure I could think of a few others if I tried, oh yes creme brulee, and flan, and I think I will stop now.

Well, I use Republic of Tea, loose leaf tea (I prefer caffeine free Rooiboos blend high in anti-oxidents) 4 tablespoons per 4 cup coffee maker or, if using tea bags 8 teabags per 4 1/2 quart pot of water. One must not over heat the tea, it is sensitive and if "burned" will result in bitter tea.

In the coffee maker, the heat of the water going through the tea is fine, but do not leave the liquid on the burner, which is how "coffee" would get hot. Take the tea off pour it into a different container, sweeten if you like, sugar, honey, etc.

In the pot of water, bring the water to a slow roll, short of a boil. put the teabags in and reduce the heat o it just barely bubbles the teabags gently and let it brew for between 25 to 35 minutes depending on how you like the strength of your tea and refrigeate or pour over ice.

Should be great, from your tea-toddling Rouxbe friend

I've been a Wusthof Classic gal for ?fifteen? years. Love the feel in my hands (large hands for a woman), love that it's one forged blade. I recently looked into Global, but it did not feel right in my hand, something about it didn't fit well. I've got the bread, 8" chefs, Santoku, paring tomato; looking into a slicer, maybe, maybe not. We'll see.

Let's see: retain the roots (to absorb water) water, plastic bag over the herb, in the refrig on a lower shelf. Also, wash, dry, chiffonade, freeze loosely and then use as needed.

I think it was really meant for people who have either (1) no clue how to cook, or (2) think it saves time. I just don't like the texture of what comes out it is too mushy. Not for me.

You do get what you pay for, although I love my Calphalon, my cast iron skillet, wire mesh splatter top, likewise a serrated knife, heat-proof utility bowls, dutch oven (I perfer le creuset) in a couple of sizes because I make gravy, a knife steel, spatula for both nonstick and regular pans, a good size food processor (at least 11 cup) and if not a kitchen aid then a good hand blender, and pyrex measuring cups, at least two sets of measuring spoons, and storage containers, I prefer glass and tend not to break things.

To start: a serving of organic tomato with fresh bufala mozzarella, basil, basil oil and a hint of salt; followed by a first of homemade "pan-fried" Ricotta Gnocchi in a Sage butter sauce, and Veal Scallopini as a Second. Italians always eat their salad at the end of a meal, so here comes the salad, light fresh, preferably from the garden cucumbers, tomatos, and olives, if available, dressed with olive oil, vinager, salt and freshly ground black pepper. Dessert chocolate mousse with white chocolate shavings on top. To drink, I'm extraordinarily, boring a water and seltzer girl, tea with dessert, but it gives you great skin, and since I'm up there in age, a girls gotta do what a girls gotta do...

So, it was whole wheat fettucine with a light marinara sauce and broccolini lightly steamed, then grilled with olive oil and garlic on top. No dessert tonight, tomorrow being friday, yes, but not tonight.

And invite your friends! Come from a LARGE FAMILY so the more the merrier. You're in Vancouver? If you head toward Montreal, let me know, I'm there every other weekend or so to visit the BF, come over, it doesn't have to be your/my/our last meal!

Okay, when I recommended to Mom that she place her cheesecake in a bain marie, I got in hot water ABSOLUTELY NO PUN INTENDED; this is a woman who has been making cheesecakes since before I was born 40+ odd years ago, when I suggested she might modify her pan sauce techniques (getting rid of the BURNED sucs) and perhaps deglazing with something other than stock (although I'm no a huge wine fan, just me it makes me itchy) and then finishing with butter for a beautiful glossy, lovely sauce, I nearly got my petunias kicked out of the kitchen, and trust me I've been a precocious pain in mom's kitchen since she taught me to make her first dessert eons ago. I was too big for my briches; I just wanted to help. Now, I going to mind my own business, love her dearly, and keep it that way! I did however email her a link to this site; it's up to her..?..

Hi, it's Julie N. and I'm thinking about purchasing a Salter Aquatronic Glass Platform Kitchen Scale. I've looked at it and pondered for oh, maybe two months. I just don't know about whether it is the best one at the most reasonable price and I don't want to be purchasing more than one scale. I'm starting to bake alot for my niece who has gone to school and gets "care" packages so she won't feel so homesick, or that we've forgotten her. Could really use everyone's insight. Then again, it might result in me not purchasing it. Which could be even better, as I'm running out of kitchen space.

Now, I NEVER thought finding a kitchen scale in Manhattan, New York would be a challenge. Suffice it to say, it was. Of course I took the advice of the Ladies on the Board, trusting them, implicitly. I knew I wanted a Salter scale, and the gram measurement suggestion, I ran by my Aunt, since it is her cookie I would be making next. She thought the gram idea was a good one as well, as hers does not go down to such low increments. 3 relatively upscale stores later, I finally had to trapse to Williams Sinoma (which I love, but is out of the way, and SO DARN DANGEROUS FOR ME IT ISN'T FUNNY, and of course I also bought stuff I don't REALLY need), but Ladies, I found my scale and I'm waiting for my Tiralles dough to rest. I hope you can feel/see/hear the smile on my face. Thank you thank you thank you. Ciao.

Small light vanilla and lemon flavored cookies with a powdered sugar and fresh lemon juice frosting, sometimes called by different names in other parts of Italy. Recipe below:

Tirallas

1 doz eggs
1 cup sugar
3 sticks unsalted (sweet) butter
1 teaspoon salt
12 teaspoon baking powder
2.5 teaspoons vanilla
6 cups shifted all purpose flour (start with 4 and add a little at a time ) SOFT roll

combine butter and sugar until fluffy
add eggs one at a time with vanilla
add flour with baking powder
roll into 1" wide ropes
and cut like gnocchis
roll them again into knots and drop onto lightly greased pan

350 for 8-10 minutes

Powdered sugar and fresh lemon juice and whip and put in middle it will glide down cookie.

Store extra cookies in freezer until ready to ice; will get hard w/i 3 days

Makes ALOT of cookies, cut recipe for fewer guests.

Really yummy and light.

Oh, I am so not sure you hit the major food groups, gonna try and forward the recipe to my sis the MD. I think alcohol ad fat are really in the disqualified category. But, the coffee, my partner, he loves it and I am required to make when the weather is really cold (not difficult for Montreal where he lives). Now that autumn is here in New York, it is time to light the fireplace and have something nice and warm to sip. Relax, not worry about....whatever plagues your mind catch and old movie and tune out the noise of civilization. Got quite mellow just writing this. Also, just a touch of orange liqueur adds a little pizazz either in the liquid OR in the whiiping cream, can change this to vanilla, if you prefer.

To the Blog collective, my current. primary cookware is Calphalon, with a piece or two of All Clad (shape or size which Calphalon does not make). I do not know why I became partial to Calphalon, perhaps because it was similar in weight to Le Creuset, which my mom used. I just saw the Paderno at Bridge Kitchenware, a restaurant shopping supply store in Manhattan and thought it was BEAUTIFUL, AS IN CHRISTMAS PRESENT kind of beautiful. I'm kind of excited, but might have separation anxiety parting with my Calphalon (not enough space in NYC kitchen cabinets). Oh well, soup kitchen auction will benefit!

"Occasionally, a recipe will call for either pecorino or Parmesan cheese. Both cheeses have a granular texture and a salty flavor. But before you indiscriminately substitute one for the other, keep their distinct characteristics in mind:

Pecorino (peh-kuh-REE-noh) is a term loosely applied to all Italian sheep's milk cheeses, which tend to be off-white and intensely salty. Only an aged pecorino should be used in place of Parmesan cheese; the most common variety is Pecorino Romano. It is
typically shaved or grated for a garnish or thinly sliced and drizzled with honey as dessert.

Parmesan is made from cow's milk and has a golden cast and a rich, buttery flavor. Rather than reach for the grated stuff in a green can, try full-flavored Parmigiano-Reggiano, which is aged a minimum of 24 months. By law, only cheese made in select Italian provinces, including Parma and Reggio Emilia, may be labeled Parmigiano-Reggiano." [end of the Review comment]

Now, given that one is a sheep's milk and the other a cow's milk cheese, there are primary differences in the underlying flavor of the cheese itself, beyond the saltiness issue. Sheep's milk is inclined to be more on the tart side, unless one is fortunate enough to locate it FRESHLY made. Then, it can have the creamy, buttery characteristics similar in nature to a parmagiano. As the Review indicated, parmagiano reggiano is more creamy and buttery in nature, as a matter of course, due to its regulated status.

With regard to your Lasagna, I've heard of recipes WITHOUT ricotta cheese being used, so, ????. For me, I need a good, freshly grated Parmagiano, ricotta cheese, with both a Bechimale and Ragu sauce, alternating, in layers, as my mom and grandma made it. Layered, preferably with homemade noodles (if I'm feeling ambiguous) and A LOT OF FAMILY TO SERVE IT TO!

Because Sorghum is low in gluten and that is necessary for pasta also, the drawback to this flour is that baked/cooked products tend to crumble easily; thus they must be handled very gently. Try mixing the pasta dough with a portion of white or wheat flour, that will provide the gluten you need for a more substantial pasta, but be careful not to overwelm the taste of the Sorghum. flour

I've recently added a serrated slicer and a utility knife. I've had a steel for ages, but send my knives out once a year to Wusthof, an office of which is located close by, for professional shapening. Does anyone really use their shears anymore? I now ask my butcher do the work on my chicken, which is the only thing I bought them for. I've put together my knife set piece by piece. I'm not sure if there is another knife I'll ever need, which is a bummer; they're one of the few things I love shopping for, as I HATE SHOPPING FOR CLOTHES/MAKEUP or anything like that, foodie things yes, otherwise no. Any other knife recommendations? Please, give me a reason....

That no one bothered to answer your question. Well, here is my favorite underated ingredient--capers. Think about it how many lovely dishes would be so utterly boring and without any zip or tang without these delicious pearls of delight! Sorry, but they can make chicken with lemon into a gourmet meal with just by the one simple addition of them to the pan. Now THAT is a true feat for a single ingredient!

To find a place where people understand!

Prefer Kosher, grey, and fleur de sel. What exactly do they make iodized salt?

Any knife, not just Henkels, should be honed with a steel prior to use in order that the blade does not become dull. To bring it to true sharpness, professional sharpening may be had. If your Wustof Classics are not honed regularly, they will become just as dull as your prior Henkel. Proper knife care is like good personal hygiene. Just my opinion, and I am no professional. Only a chick who loves cooking and all things about cooking.

Michael, the Wustof knives keep there sharpness beautifully.

I adore middle eastern food; this will be the next dish on my list. Dawn thank you for this beautiful recipe. I shall let you know the results!

Sorry. The perfection in this dish is the QUALITY of the few ingredients which go into it; anyone who does not put salt in their pasta water does not belong in a kitchen; in not over cooking the pasta, making it truly al dente; final moments of cooking in a pan, just as one would cook a pasta off in it's final stage in a sauce or gravy, along with some pasta water so as not to make the dish overly oily; the oil needs to be a beautiful olive oil beacause it is featured in this dish the garlic must be lovely and fresh from a solid head; parmagiano to taste likewise, althought neither of my parents used it, with the red pepper flakes, which I like to grind just prior to eating in a ceramic grinder, which both my parents used, parsley yes, basil no and I favor basil over parsley, but my parents have the lease on the genes, I'm only 1st generation and without a claim; and the cooking of the garlic must be gentle or this dish will be bitter, bitter and nothing but bitter and you might as well not make it.

It is a great "go to" dish if unexpected guests show up. Who doesn't have oil, garlic and pasta in their pantry? Just my opinion.

Dawn, if it weren't you...Although I much prefer escarole (and beans [white] being Italian), I will try this recipe. I LOVED YOUR LAST ONE, it was excellent theTurkish Lamb Lavash although I had a tough time finding all the ingredients for the za'atar spice mix. And Michel and I eat outside unless it is truly freezing or snowing, so maybe it is you Canadians, but what is my excuse? I'm from NYC? Anyway, maybe instead of escarole, I'll use kale and white beans, you pretty much braise it when you make.

and extract the essential oils, as one would with basil before inserting it into olive oil, in order to make basil oil. Enough to SMELL the leaf's perfume.

Science was not my forte, Joe, hence, baking is not something I indulge in. Humidity, sea level not my style....and much too formulatic (is that a word?)anyway. smell, cells, they both work for me! Happy Holidays folks!!!

ebladestore.com/sharpening_tips, has a plethora of information on sharpening, so you may want to check it out. For basic information, or search for products you cannot otherwise find. Ask.com is a pretty good search engine.

Hope you enjoy the site and it gives you the info you're looking for. Ciao. Julie.

Do make sure you purchase your steel with a RETURN policy, not store credit policy. That way you will have flexibility with regard to your purchase if you decide you are not pleased with your purchase. Good luck, and happy honing.

I would ADORE a really yummy pork curry receipe, and would be so extraordinarily happy if you posted it. I reiterate PLEASE PLEASE DO POST!

Love pork; love vindaloo, at least what I get in New York City. I've never had the good fortune to travel to India, next trip is to Thailand. So, India will be on the list eventually. Sean, you are a gem and a doll. Thanks so much. Unfortunately, you are making my boyfriend a "test subject" oops! I won't tell, I try out the other recipes on this site on him, so, is it much different? I don't think so. I will try the larger version. Thank you again what a doll.....

Sean, I am Italian by heritage, first generation, so I understand completely. When I cook gravy, not for meat, but tomato "gravy" otherwise known as tomato sauce with meatballs, sausage, pieces of pork or beef, and simmered for hours, is much better the next day or later in the week when the spices have been able to blend together and marry[not in the legal sense]. Anyway, I told the boyfriend about it, and he is excited to try. Will update when I return from holiday.

HAPPY NEW YEARS MY ROUXBE FRIENDS!!! ciao Julie.

Very Italian, on both sides of course, with the little Italian grandma (nonna) who gave recipes by measuring ingredients in the palm of her hand in very broken italian; I savor every single recipe and am fortunate to have learn at the apron of both her and my mom.

As I've announced on these boards before. And love being so. Cheese, I agree, is a basic food group. And given a very bad rap these days, if people did more things in moderation, they wouldn't be so frightened by such a beautiful food product. Some people are inherently fearful of "sheep" anything. They should have been at my house on Christmas eve and be presented with capuzzelle, they'd flip out literally, lose their "cookies" possibly. Oh well, different cultures. That's not to say it didn't take a little getting used to. En, such is life.

Dawn, I used a pork butt, because we got to the butchers late and the shoulders left were not looking as if they wanted to come home with us. We ate a pork loin but I had to taste for seasoning etc. right ??? [the flavor was great even before it blended overnight] and will have this tonight to let the flavors meld together; I am so excited I'm jumping out of my skin the kitchen smelt unbelievable and my mouth is watering....I'll have to add heat to my dish because we are having company and I didn't want to have to call for medical assistance for those who can't take the heat, spicy is one thing, heat is another. Happy New Years everyone.

but they were the left overs of others left overs. I smelt it this morning after the spicies blended overnight; such restriant not to taste, but it was 5:45, before I worked out. I don't think my tummy could have handled it. It wanted to but it would have ached all day.

Happy New Year Sean I called a frient in Austrialia this morning to say the same, it's funny how time zones work.

Will update with a report on how it came out and how everyone liked it.

you put them out of their misery quickly!

We had guests over and EVERYONE JUST LOVED this dish; I toned down the chillies to 6 dried red because I couldn't find the red Kashmiri chillies, maybe in NYC, I could find it but chef's spice stores are not my turf in Montreal (which is where I was celebrating the holiday with the BF). Anyway, everyone just loved it. I will make it with more chilies next time, it wasn't really hot enough for me. But I am so grateful for the recipe. You are an angel, doll, sweetie for sharing it with us. Our guests and I thank you from the bottoms of our full bellies!!!

We had guests over and EVERYONE JUST LOVED this dish; I toned down the chillies to 6 dried red chilies, not Kashmiri because I couldn't find the red Kashmiri chilies, maybe in NYC, I could find it but chef's spice stores are not my turf in Montreal (which is where I was celebrating the holiday with the BF). Anyway, everyone just loved it. I will make it with more chilies next time, it wasn't really hot enough for me. But I am so grateful for the recipe. You are an angel, doll, sweetie for sharing it with us. Our guests and I thank you from the bottoms of our full bellies!!!

and toned that one down; the later recipe hadn't been posted when I was prepping my dish. It was fabulous nonetheless. I'll try the second recipe soon. Can't wait.

I cut and pasted the link and found one close to our apartment in downtown Montreal. Should have done a web search myself.