2011-03-09

I neglected to post things recently so this is a mix of made and unmade stuff of late.

razor clams with spicy lime honey sauce and crisp-fried shallots
skate with volpi un mundo filone and sweet red pepper
polenta with turkey sausage and caramelized onions + garlic
  • sweet and spicy razor clams
  • pan-fried skate wing with diced sausage, shallot, and pepper (I was going to add smoked paprika but it didn't need it. It was perfect).
  • sourdough focaccia (BBA poolish focaccia where poolish replaced by 8oz of 100% hydration starter plus 6flour+6water)
  • sourdough chocolate cake
  • polenta with broiled turkey sausage, rosemary, and garlic. The coarse white Three Sisters Garden polenta is the real deal. It takes a minimum of an hour and a half to cook and it retains a brilliant corn flavor.
  • salad with blood orange, julienned beets, and pecans
  • blood orange olive oil pound cake
  • black-eyed peas with fenugreek and tomato sauce (methi lobhia)
  • frittata with salami, potatoes, and red pepper
  • taro with curry leaves and tamarind; coconut rice
  • Vanilla parsnip soup

2011-02-26

a rather italian week, it seems

  • polenta with turkey sausage and caramelized onions
  • spaghetti alla bolognese
  • squash apple soup, boule au levain
  • beet risotto
  • tortilla de papas y chorizo

2011-02-19

tasty things

  • finally found pixian (broad bean) doubanjiang (郫县豆瓣酱) for even better mapo liver & tofu!
  • pad grapao and grilled eggplant salad yam makreua yao, “attractively smoky… hot, and equally sour and salty” (David Thomson’s Thai Food is full of such descriptions attempting to capture the unique balance of sweet-hot-salty-sour that characterizes each dish.)
  • pizze: bacon+date+besciamella, merguez+spinach+feta, pear+gorgonzola+honey
  • kashmiri dum aloo slow-cooked baby potatoes in yogurt-fennel sauce
  • kale saag paneer, saffron rice
  • rice (either tossed or maybe full on fried rice) with shanghai bok choy, garlic, and dried shrimp

2011-02-03

nextweek

I’m planning to go stock up on some Indian and Chinese ingredients this weekend. In order to prevent myself from overbuying fresh perishable ingredients, these are the things I plan to make next week with fresh stuff.

  • tindora with curry leaves and coconut
  • stir fried baby bok choy with dried shrimp
  • mapo liver and tofu looks sublime; bought liver at greenmarket today
  • if they have sorrel, gongura dal

2011-01-31

to eat

Two things from last week:

  • turnips with mustard braise; quinoa
  • squash apple soup and challah

2011-01-23

a couple constraints

I have things tuesday and wednesday to plan around so an unusually ordered list…

sunday
something thai with tasty fresh squid
monday
leftover chorizo potato soup, bread, wine
tuesday
Burns Supper chez Bob (haggis!)
wednesday
something simple after Haiti Noir (NYT) (pasta and frozen tomato sauce?)
thursday or friday
squash apple soup and some kind of bread
friday or thursday
braised turnips with mustard sauce

2011-01-10

foods

  • pasta with celery root pesto; Gavi or Orvieto
  • potato-chorizo soup; bread from silver moon; the very good Rioja I got a few weeks ago
  • pizze: beet-chèvre, parsnip-potato-rosemary, pear-gorgonzola
  • calzone: turkey sausage, roasted tomato sauce
  • some Indian cabbage dish
  • some Indian chicken dish
    • (with above: black-cardamom rice, yogurt rice)

2010-12-18

this week

  • sweet-tart paneer with potatoes and cauliflower in vinegar sauce, sirka paneer
  • fried flounder roe, mixed greens salad
  • acorn squash soup, pretzel rolls
  • penne with squashy béchamel and salami

2010-12-05

Scott: my Vicki-food mule (among other roles)

2010-11-28

food this week

  • green peas and kidney beans with yogurt and cream (rajma mutter)
  • boiled eggs with tamarind and chile sauce
  • john dory baked with potatoes, thyme, and lemon
  • stir-fried mushrooms and broccoli with oyster sauce
  • aloo palak, yogurt rice

2010-11-18

brassica season

2010-10-22

next week

Heading to chicago this weekend and will bring back some Vicki things like beets and turnips — nevertheless got some tasty things here especially end of season and green things.

2010-10-17

food this week

2010-10-04

now with more beets!

2010-09-19

nomm

  • mpotompoto! plus some crumbled frozen tofu
  • spicy potatoes with chiles and tomatoes, molagha urulikazhangu
  • mapo tofu with mushrooms
  • bengali summer squash with shrimp and chiles, lau chingri maach
  • pad see ew with romanesco

2010-09-12

what I’m eating this week

  • tortilla de papas y chorizo
  • penne alla norma (eggplant, fresh tomato, parsley, ricotta salata)
  • tofu with pickled mustard greens
  • (not made last week) potatoes and peas with curry leaves
  • some kind of dal with fresh green chiles
  • beans and tomatoes and bread

2010-09-06

first real week in ny

  • plantains and cabbage with pigeon peas (paruppu)
  • stir-fried shanghai bok choy with dried shrimp
  • chile garlic eggplant with ground pork
  • okra with curry leaves and coconut
  • white + sweet potato with peas and curry leaves

2010-08-17

Week Ten


Week Ten
Originally uploaded by gay.goy.gourmet

2010-08-09

‘house wine’

The idea behind this wine club was to bring the wine that you always like to have on hand – perhaps buy by the case, or for me, tend to replace when you drink one. This is rare for me; my general feeling is that there is simply too much wine in the world to repeat very much at all. Even some things I like quite a lot, such as the Bellum Providencia or Domaine des Aubuisières Silex, I will only buy once or twice more.

The proximate impetus was a text from Matt, one of our gracious hosts. He was enjoying a glass of Luzón Verde, a 100% Monastrell from Jumilla. He suggested that we should do a Monastrell (Mouvèdre) night, but his particular inspiration made me think of my own former house wine, which I had not had in about a year. The Finca Luzón is .7 Monastrell / .3 Syrah, and better for it, imo, though we could not taste them side by side as now the Verde has disappeared from Chicago merchants. I first bought this in 2007 and was shocked at the quality for (then) $7. It’s $9 now, but well worth it. For me at least, it is more interesting than its peers. Thus my selection remained my favorite wine of the night, but there was one standout discovery, the Roaring Meg Pinot Gris 2009 from NZ. NZ is primarily known for Sauvignon Blanc, but the style is one I generally dislike, too heavy on tropical fruit flavors with rarely enough acid to balance it (my favorite Sauvignons Blancs are from the Loire: see my #1 pick, from David, at the first wine club). I recently had a decent Pinot Noir from NZ but not one I would buy again.

And so, on to the list. Although for some, this was the result of just grabbing what was at hand or running into the wine store, I did get a better sense of a few people’s palates. I have only a couple people’s notes – such are the difficulties of hosting at someone else’s home – so remarks are mostly my own.

Finca Luzón 2008 (Mike)
as good as remembered. more tannic, could hang out a couple of years.
Root:1 Cabernet Sauvignon (Matt)
more oak than I remembered, but lots of nice cherry. good structure. lingering dark fruit.
Zafrika Pinotage (Paul)
strange plum flavor; lots of sour cherry and overwhelming raspberry. would be good with chocolate mousse, maybe?
Cambria Pinot Noir, Julia’s 2008 (Chris)
very light, pleasant strawberry. ideal for roast chicken, or hummus.
Marqués de Cáseres Rosé 2009 (Ben)
too fruity and not enough acid – this is the sort of thing I would add an ice cube to. would be quite good with summer squash dishes.
Trentatre (33), TJ’s (Jon)
much softer than I remembered – would not serve with pizza, which is the category I previously assigned it to. apparently considerable merlot in the blend, a shame. quite good for the price, but rather boring.
Il Valore Sangiovese, TJ’s, (Claudio)
drink with pasta. boil pasta in it. sure. cheaper than the 33, but I liked it better. very nice everyday choice.
Kendall-Jackson Sauvignon Blanc 2007 (Aaron)
unremarkable but ok, as the only sauv blanc of the group. would be my pick if I ate predominantly seafood.
Humbrecht Pinot Gris Alsace 2008 (Jacob)
strong lychee with some guava and a hint of grapefruit. surprising lack of crispness for alsace, but made me think, this is why they so often blend it with sylvaner.
Ste Michelle Merlot 2006 (Alan)
Roaring Meg Pinot Gris 2009 (Shaardad)
some of the characteristic NZ passionfruit, but with a background of peach and hints of lime. really excellent; the only standout for me.
Alamos Torrontes 2008 (David or Wes)
banana. I hate bananas. I hate torrontes.
Golden Gate Cab NV
wood chips, vanilla oak.
Alamos Malbec
too much oak (my problem previously with this one), but after some time in the glass this dissipated and I got some more plum out of it; still not a favorite malbec even for the price.
Hess Cabernet (JP)
thin. do not want.

2010-08-07

week nine


week nine
Originally uploaded by gay.goy.gourmet

2010-07-31

week eight: corn!


week eight: corn!
Originally uploaded by gay.goy.gourmet

2010-07-26

summer week seven: Week of Fruit

2010-07-17

summer week six


summer week six
Originally uploaded by gay.goy.gourmet
  • shredded kohlrabi and cabbage thai salad with basil and peanuts, sticky rice
  • black bean - corn - cucumber salad, with (for some of us) tasso and/or hard-cooked egg
  • dahiwaale rajmah, tart-hot kidney beans with tomato and yogurt sauce (kohlrabi greens thrown in for good measure); plain rice
  • fresh pasta with pesto; arugula and cherry tomato salad
  • kashmiri dum aloo (whole new potatoes, stewed with yogurt, fennel, and black cardamom)
  • blueberry corn muffins
  • apricot upside down cornmeal cake

2010-07-07

syrah/shiraz and bbq roundup

I was so busy grilling things, and we had overall such a wonderful night (and extremely well attended) that labels and bags lost sync. I have a few that I know for sure, and a few more by who brought them. We will have to be more careful next time. I would say my two favorites are the top two here, followed by the Montes Alpha and the Petite Sirah (cheating, but super tasty).

(T) Zaca Mesa Santa Ynez 05
This was my choice, and one of my two favorites. Dark, concentrated, smooth.
(P) Claymore Dark Side of the Moon, Clare Valley AU
Garrett's excellent selection, similar to above but more spicy
(V) Boom Boom WA State 07
(X) Casa Castillo Valtosca, Jumilla, 07
unusual to find this style from Spain. It is straight shiraz blended with a bit of Viognier
(ℶ) Winner's Tank Velvet Sledgehammer, Langhorne Creek South AU
(I) Quivira Petite Sirah
Exactly what is lovable about petite sirah, with mushroomy earth and delicious complex fruit.
(W) Qupé central coast CA 08
Zach
Dominio IV Columbia Gorge
Mark & Yaron
Epiphany Gypsy Santa Barbara County 05
‘The Catcher’ AU 07
Ravenswood 08
Kendall-Jackson Vintner’s Reserve 07
Cambria Santa Maria Count
Chris Wingland Barossa 07
Montes Alpha, Chile
As I mentioned at Chilean night when we had their Chardonnay, Montes is one of my favorite wineries and their stuff is generally very French in style. This is no exception.
D'Arenberg The Footbolt, AU 07
Hitching Post Santa Barbara County 06
This was thin, generally unimpressive
Ex Umbris Columbia Valley 08

Next time, date to be determined, will be “house wine” — bring the thing you probably drink the most of, or would like to have every day. For me, this is probably Luzón or Juan Gil, though I need to re-taste some Chapoutier Belleruche before I decide for sure. For Scott it is probably a Vinho Verde or the Albero Sparkling.

2010-07-05

week four


week four
Originally uploaded by gay.goy.gourmet

summer 04

We are out of town next weekend, so we are getting another box of Wednesday. Trying to use up stuff we have, but also keep room for new fresh tasty things.

  • linguine with tomatoes and fava beans, salad with tasso, hard-cooked egg, cucumber
  • braised carrots, carrot-top sauce, mashed sweet potato, seared zucchini and mushrooms
  • probable picnic foods: thai and chinese cabbage salads; potato salad; focaccia

2010-06-26

summer week three


summer week three
Originally uploaded by gay.goy.gourmet

baked goods:

and a couple wineclub plans:

  • roasted sliced golden beets finished on the grill
  • grilled meatballs (with bacon and ricotta? yes please.)

2010-06-21

party and double picnic week

2010-06-12

summer week two


summer week two
Originally uploaded by gay.goy.gourmet

2010-06-08

summer week one


summer week one
Originally uploaded by gay.goy.gourmet
  • crack pepper beef (video: inside the flavor inside!), steamed broccoli, hong kong fried noodle
  • kale, andouille, white bean soup; salad with radish and strawberries
  • baked potatoes with spring onions, béchamel, chorizo kale, valdeón, tomato, sour cream, cheddar, etc.
  • more calzones with spinach and mashroom, salad
  • quiche of zucchini, spinach, and bacon

2010-05-30

week eight


week eight
Originally uploaded by gay.goy.gourmet
  • crack pepper beef with steamed broccoli
  • yogurt-harissa chicken; spinach salad with beets, radishes, broccoli, and onion tops
  • albondigas and braised kale
  • spinach lasagne
  • spring onion - garlic chive - mushroom dumplings for the freezer
  • more rhubarb syrup

2010-05-23

typesetting checklist

PDF. This is a really great compilation of things to check when typesetting, and helpfully geared toward Minion Pro. It does not address protrusions, which I lament that I have to give up for xetex.

Also, for web stuff, see Google Font Directory

week seven


week seven
Originally uploaded by gay.goy.gourmet
  • aloo saag – potatoes with kohlrabi greens & kale and bangala clove-cardamom masala
  • arroz con pollo ahumado
  • crêpes with nutella and strawberries
  • spinach salad with strawberries, turnips, and fresh and roasted beets; kohlrabi soup; focaccia
  • red-braised tofu skin sticks
  • cabbage and plantain kootu with buttermilk & pigeon peas

2010-05-15

week six


week six

Originally uploaded by gay.goy.gourmet
  • Salad of arugula, spinach, and radishes; garlicky mashed potatoes and turnips.
  • Saag murghi, stewed chicken with spinach, radish, and kohlrabi greens sauce
  • Aai braised kohlrabi and palak urad dal, spinachy skinned-split black lentils
  • Spaghetti with arugula and cream
  • Thai red curry root vegetables and sticky rice
  • Rhubarb buckle with ginger crumb
  • Asparagus: blanch & freeze

grüner veltliner / germany / alsace tasting

The initial suggestion for this was Grüner Veltliner, basically the grape of Austria. Thinking it would be tough to find a large number of examples of that specific cépage, I suggested an expansive interpretation of German Europe, excluding its best known and most common grape, riesling. Two grüner veltliners each showed up twice. They and a third one were quite lovely and all of them would be exceptional with thai food. I’ve tried to group the list below somewhat thematically from light and dry to heavy and sweet.

O. Kuentz-Bas, Alsace, 07
This blend of chasselas - gewürtztraminer - pinot blanc was light yet complex. It smelled of lychee, flowers, and grass, and it was crisp and slightly mineral. One of my favorites. Two people managed not to like it, saying it was watery or bland.
S. Schoffit Pinot Blanc Auxerrois Vielles Vignes, Alsace, 07
One wrote “heavy in a good way” referring to its sweetness, which was slightly more than the kuentz-bas but still balanced by sufficient acidity. I wrote “party: goat cheese” and also craved a tarte flambée / flammeküche.
N. The Furst Riesling, Alsace, 07
A nice example of alsatian riesling, less citrusy than the trimbach, but otherwise comparable. Notes include “fresh, tangy” and “smooth. like.”
Q. Loimer Grüner Veltliner, Kamptal, 09
This was lightly effervescent, and really well balanced sweetness and acidity. It wasn’t assertively floral like O and S, but had more mineral than the other grüner veltliners. People found it “sparkly, balanced” or “med. sweet, unexciting”.
W/X. Huber Hugo Grüner Veltliner 09
One wrote “interesting! and spicy” and I found it tart like a green apple, but not at all lemony. It was called “acidic and strong” and “tingly”. This wine made me want tom kha soup.
P/D. Domäne Wachau Grüner Veltliner 09
Less sweet than Q and less citrusy than W. It had a bit of yeasty taste usually associated with champagne. Generally well liked but no one seemed to find it more than “passable” or “meh”.
Y. Becker Estate Pinot Noir, Pfalz, 07
This stood out as the only dry red, but I was very pleased to try it and will be buying more. Most people disliked it, but we will be tasting it again with its peers whenever we have pinot noir night. I also like Zach’s suggestion of smoked trout with it but we were this wine’s only defenders.
H. Vranac Red, Mostar, Bosnia and Herzegovina, 07
A 1939 interpretation of “german” brought this lush red. It was “rich” and “very smooth” with a long finish, that I compared to Hungary’s egri bikaver. I wanted a rich meaty gulyás with this wine.
T. Valckenberg Dornfelder, Rheinhessen, 08
This light, sweet red smelled of violets and tasted like pluots. One suggested this would be a nice addition to a batch of mulled wine.
Z. Martin Schaetzel Gewürtztraminer Cuvée Réserve, Alsace, 08
This was “cloyingly sweet” and “anæsthetic” but it was the most complex of the sweet wines. One said “blackberries” which is fair but “honey” predominated.
V. Saint Josef Kabinett, Rheinhessen, 06
I said this tasted like pineapple- and lemon-flavored haribo gummy bears or pineapple jolly rancher. Two agreed that it tasted mysteriously “dusty” and “sweet. too sweet.”
—. Seebrich Scheurebe Kabinett, Niersteiner Ölberg, 03
This was the last sweet one that was accidentally left in the refrigerator until after the tasting. It had considerably more acid and better balance than V. We found it improved with just a dash of chartreuse.

2010-05-05

Week Five


Week Five
Originally uploaded by gay.goy.gourmet
  • collards with merguez over either couscous or quinoa
  • matzo ball soup, challah, and salad (probably with crispy bacon and creamy dressing, knowing me)
  • stir-fried asparagus and tofu with oyster sauce, more LSC cabbage
  • more delicious:days muffins with carrots and nuts (the blog is great, but these are not on it)
  • baked fish with potatoes, olives, and capers en papillote

2010-04-30

week four


week four
Originally uploaded by gay.goy.gourmet

  • green chile potatoes with mint and cilantro, yogurt rice

  • tamarind garlic taro (wanted this for a while), lime-chana dal rice

  • red-braised beancurd sticks, pan fried noodles, lao sze chuan style chile cabbage

  • ma po tofu with kale (unmade from last week)

  • indonesian stir-fried carrots

  • salad with roasted potatoes, green goddess dressing


2010-04-24

malbec and steak!

We finally had malbec-and-steak wine club, and managed to all go to delicious Tango Sur with lots of great wine. A great night overall I have to say.

A. Pélisse Croix du Mayne Cahors 07
Very full bodied with tons of fruit, my note for this simply read, “yum, but needs steak.” This is what I drank mostly with my meal.
B. NQN Malma 07
The lower tier from my favorite Argentine producer – I could not get the reserva or the “colección” from NQN, but still recommend them highly. Yael and I loved it but some others found it overly acidic and alcoholic.
C. Clos de los Siete 07
Interesting oak, forest-floor-like for me, on top of heavy fruit. Bitter and watery for some.
D. Pulenta La Flor 08
Smoke, heavy, “tastes like a 2×4.” One person found it interesting, another “smooth” but too oaky.
F. Urban Uco 08
Although in Cahors malbec/côt is often blended with Merlot, this one from Argentina is not. Surprising, since it tastes more like bad merlot than X below (which was boring, but not offensive). The most positive note was "lightly sweet and peppery", one "meh", and one "ew"
G. Bodega Septima 08
“Good” or “great” according to two. This tasted more like good high-cacao dark chocolate than anything else we drank. Very well integrated tannins and oak, with hints of vanilla and lots of fruit.
H. Árido 08
This is what I think of when I think Argentine malbec. One called it rounded and tingly, two noted the bitter grip of its tannins.
S. Doña Paula Estate 08
I called this restrained and elegant, some people found it overly oaky and several noted “bitter.”
T. Cèdre Hermitage Cahors 07
I enjoyed the lightly vanilla oak and very firm tannins here. Two said “bleh” and that they didn’t want to try it again, but I think they just hate tannin.
W. Caminade La Commandery Cahors 06
Though some found it “flat,” another wrote “:) the most interesting so far!” with licorice and earthy flavors. Some things online call it “textbook Cahors.”
X. El Colectivo 09
For me just unforgivably boring. Others said flat and uninteresting, generically fruity. “Nice, but not outstanding.”
Y. Clos Triguedina Cahors 05
Very tight, tannic, but light bodied. One person hated it though.
Z. Alamos 09
Charred barrel, overly oaked, “California style” wrote one. Not great.

Week Three


Week Three Originally uploaded by gay.goy.gourmet

2010-04-10

First Vicki box of the year yay


Week One! Originally uploaded by gay.goy.gourmet
  • saag paneer variation (radish greens, mexican cheese)
  • szechuan carrot soup plus miso; bekana and radish salad with thai dressing
  • braised turnips with mustard sauce; salad of spinach, goat cheese, beets, pepitas
  • steamed bok choy with oyster sauce; tofu and mushrooms with black bean sauce
  • tamarind garlic taro, cucumber salad

2010-03-28

foooods

  • quiche with bacon and zucchini; spinach and red onion salad
  • hamburgers & pretzel rolls; nappa and watercress salad
  • mango tofu with red peppers; jasmine rice
  • potato and sweet potato with spinach; blackened chiles and coconut milk
  • short pasta with zucchini and freezer-pesto cream sauce
  • challah for Yalda’s dinner gathering
  • whole wheat berries for breakfast

2010-03-21

things to eat

2010-03-13

what we’ll be eating this week

  • tea and ginger simmered chickpeas; tamarind-garlic taro
  • thai green curry with tofu, asparagus, and mushrooms; sticky rice
  • baby potatoes roasted with garlic and rosemary; black eyed peas with bacon
  • puneri dal with rice
  • moong dal with chiles and onion
  • biscuits with sausage gravy
  • quiche with zucchini and bacon

2010-03-09

more yummy things

  • drunken spaghetti with leeks and cream (and bacon)
  • ma po tofu
  • stir fried noodles with snap peas
  • salad with roasted beets, buttermilk-mayonnaise green onion dressing; focaccia
  • more garlic-tamarind taro; black cardamom rice

2010-03-06

chilean wines

A. Lapostolle “Casa” Chardonnay 2007
The most amusing note about this was that it tasted like “vomit and fruit.” It had an unwelcome bitterness. Most people found it unbalanced, inelegant at best.
B. Ché-vere Cabernet Sauvignon Valle Central 2007
B was for Boring, for most of us. Someone said it was like D but not as good; it was exactly as deep as the typical Che Guevara T-shirt wearer.
C. Montgras Reserva Cabernet Sauvignon, Colchagua Valley 2006
This was full of cherry flavor. One person remarked that it was well balanced, inoffensive, tame. Another called it simply “red.” It would be a good party wine.
D. Santa Ema Reserve Merlot, Maipo Valley 2005
“Smooth” appears in three separate notes. Flavors of cacao, chocolate, with some bite – one person said “rubber cement, in a good way,” it has nice spice to it.
E. Marques de Casa Concha Carmenere DO Peumo 2007
Raspberry, herb, chocolate, plum. This was a well made, unmistakable Carmenere. Inky purple, full, and rich. One person did not like its lingering finish. This was my clear favorite.
F. Casa Silva Sauvignon Gris Cochagua Valley 2007
One note says “watered down martini,” another “mouthwash tang.” This had a nose of diesel on top of dirty melon rind.
G. Montes “Classic” Chardonnay, DO Curico Valle 2008
Classic indeed. Beautiful fruit, well integrated hint of oak. Nice acidity, crisp, went nicely with the crab dip. I would add that everything I have had from Montes is either very good or great.
H. “Calcu” Blend Colchagua Valley 2007
Cabernet Sauvignon .5 / Carmenere .3 / .15 Cab Franc / .05 Petit Verdot. Tart, tannic and tight. One person loved it, finding it Pinot Noir-like, peppery, spicy but light. Another way of putting this was “beef + caramel”.
S. Origin Carmenere Central Valley 2008
Well-liked, easygoing, straightforward and uncomplicated. This could tend to uninteresting depending on food pairing, but another good party wine here.
T. Peralillo “Arenal” Carmenere Central Valley 2008
Tight, tannic, leather, stone. This improved by being open and swirled around a bit. For anyone on the fence about it, I would say to try another bottle, this seemed to me slightly corked.
V/W. Root:1 Cabernet Sauvignon Central Valley 2008
No one identified these two as being the same. I said one was “full, rich, cherry, chocolate” and the other a “neat blend.” It is in fact Cab .85 / Syrah .15. Many people noted fruit flavors like cherry, pomegranate, currant, blackberry.
X. Urban Red Blend Maule Valley 2008
.41 Merlot / .29 Cab Franc / .22 Carignan / .08 Cabernet Sauvignon was two people’s favorite. Called spicy, huge, long-lasting, “lips on fire” which I think refers to its 14% alcohol content.
Y. Simone Special Reserve Carmenere Maule Valley 2008
Very fruity, well made, nice finish; one person found it bland and dry though. A good expression of the grape.
Z. Cono Sur Carmenere Colchagua Valley 2008
Very assertive coffee flavor. Gregg’s alliterative adjective works best: zealous.

My ranking: E X G D VW Y H C S Z T A B F

2010-02-14

yummy things

  • tostadas de carne apache (basically beef ceviche)
  • chicken with yogurt almond mint sauce, rotis
  • thai mango tofu, jasmine rice, laab
  • slow-cooked baby potatoes in yogurt-fennel sauce (kashmiri dum aloo)
  • panissa vercellese (piedmontese rice and beans)

2010-02-06

Chianti & Pizza

  • (0) Poggio al Chiuso 2007
  • (1) Ruffino 2008
  • (2) Casa alle Vacche Chianti Colli Senesi 2006
  • (3) Fèlsina Berardenga Chianti Classico 2006
  • (4) A Quo Toscana IGT 2008
  • (5) Castella di Farnetella Chianti Colli Senesi 2006
  • (6) Gabbiano 2008
  • (7) Gini 2007
  • (8) Tiziano 2007
  • (9) Monsanto Riserva 2006
  • (A) Ruffino Riserva Ducale 2006
  • (B) Piccini 2008

Impressions: 2 was universally hated, but the other Colli Senesi was well received. Fèlsina (3) owns Farnetella (5); both stood out as fuller-bodied than the others, with 3 probably the most complex and elegant in the lineup, and 5 the most concentrated and intense. 4 was aggressively oaky, and stood out as the most CA-styled. 8 and A were both overly tannic, improved with exposure to the air, but were not well liked overall. 0 was thought bland and uninteresting. Most people were “indifferent” toward one group, either the (oak aged) Riservas or the unoaked ones. My own preferences tended a little toward the unoaked ones. In the future, when I want to pick up something to go with a Tuscan meal, I will choose 3, 6, 7, or 9.

2010-01-24

a menu

2010-01-16

Wine Club #1

I very much enjoyed our first wineclub gathering last night and look forward to next time, Chianti. Here is the roundup of what we had, in roughly lightest and driest to sweetest. My favorite was definitely #1, followed by 5 and 8 tied for second. The Spanish 3 and 4 were both delightful in totally different ways and thus tie for my third ranking. I did not much like 7 (boring) or 11 & 12 (both overwhelming, palate fatiguing). [I don’t mean that as any kind of competition, just my subjective experience and what I’d like to remember.] Thanks to everyone for joining in the fun! What were your favorites?

  1. Gitton Sancerre “Les Belles Dames” 2007 (Sauv Blanc)
  2. Château Graville-Lacoste Graves (Bordeaux) 2008 (Chardonnay)
  3. Pazo Señorans Albariño 2008 Rias Baixas
  4. Montecillo 2006 Rioja (Viura)
  5. Champalou Vouvray 2008 (Chenin Blanc)
  6. Skouras White 2008 Peloponnese (Roditis 60% / Moscofilero 40%)
  7. Feudi di San Gregorio Falanghina Sannio 2008
  8. Colombelle Vin de Pays Côtes de Gascogne 2008 (Colombard 70% / Ugni Blanc 30%)
  9. Hugo Grüner Veltliner 2008
  10. Trimbach Alsace Pinot Blanc 2006
  11. Petit Stellenbosch Chenin Blanc 2008
  12. Crios Torrontes 2009
  13. Friedrich-Wilhelm-Gymnasium 2007 Trittenheimer Apotheke Riesling Kabinett

2010-01-03

food this week

Next week: the chicken-methi-pumpkin curry. It necessitates a trip to Devon (I am out of frozen methi).

2009-12-27

Food for the Winter (12 weeks sans vicki box)

The present challenge is to spread out the last three weeks and the final giant box over as long a time as possible. Also, we have a bunch of stuff in the freezer. So, first a tentative grouping of recent produce to be sure we use the oldest stuff first; then the freezer inventory; then a list of stuff I want to make and not forget about!

Dry Storage

    • cabbage
    • beets
    • apples
    • pumpkin
    • daikon
    • garlic
    • pumpkin
    • butternut
    • beets
    • sweet potato
    • red onion
    • carrots
    • pumpkin
    • daikon
    • potato
    • white onion
    • carrots
    • collards
    • pumpkin
    • red pepper
    • butternut
    • cabbage

The Freezer

  • 3lb collards
  • 10oz broccoli
  • 22oz asparagus
  • 12oz yellow pepper
  • 1lb cauliflower
  • 6oz blackberries
  • 2.5oz green pepper
  • 9oz blueberries
  • 9oz red pepper
  • 6oz blackberries
  • 20oz corn
  • 4.2oz pesto
  • 1lb Harr-STL bacon
  • 1lb ground pork
  • .5lb pork breakfast sausage

Stuff to make!

2009-12-08

winterbox


winterbox
Originally uploaded by gay.goy.gourmet

2009-11-23

Near-final list for our friendly thanksgiving get-together

Conspicuous gaps to me appear to be: breads, salads, any flourless desserts. And ++wine -> ++good

*** = Definite
() = Maybe

Appetizer/Lunch/Other

***Pain aux fruits, le beurre (Jon)
***Cranberry Polenta Cakes
() spanikopita with feta and mint

Entree/Dinner

***Reichl swiss pumpkin
***Jeweled rice
***black potato rye bread
***Red curry duck ravioli, coconut-lime sauce
***sweet potato black rice salad

Dessert

***Quince and Apple Brown Butter Tart
***chocolate cream puffs
***Ensaïmadas with vanilla pastry cream
***black sticky gingerbread with pumpkin mousse
***marshmallows (Jon)
*Samsa (Ikbel)

Drink

** Eyes Wide (whiskey, grapefruit, jamaica, banyuls)
** falling leaves (riesling, pear brandy, cointreau, bitters)
** aperol spritz
** ice cider
** mmmm red wine (ok white too. but mostly red.)

potatoes with fresh coconut and chiles, for ryan

I think this is what we ate about two months ago. I tried looking through past foodlist blogposts. Anyway, it is adapted from the excellent 660 Curries— and if it is not the same dish, I am certain it is delicious.

Potatoes with Fresh Coconut and Chiles, Thenga Urulikazhangu

The coconut in this dish provides a sweet balance to the pungent chiles, especially because it is added toward the end. for an even sweeter alternative, use sweet potatoes instead of half or all of the white ones.
  • 2 lb potatoes, in 1 in chunks
  • 2 Tbsp oil
  • 1 tsp mustard seeds
  • 1 Tbsp urad dal (cream colored, skinned split black lentils)
  • 4 dried Thai or cayenne chiles
  • ¼ tsp ground asafetida (hing)
  • ¼ tsp ground turmeric
  • ¼ cup finely chopped fresh cilantro leaves and tender stems
  • 2 tsp coarse salt
  • 12 med to large fresh curry leaves
  • 4 fresh green thai, serrano, or cayenne chiles, cut in half lengthwise
  • ½ cup shredded frozen coconut or ¼ cup shredded dried unsweetened coconut, reconstituted in water
  1. heat oil in a pan over med high heat. add the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Add the urad dal and cook until they are golden, about 15 or 20 sec. Immediately add the dried chiles, asafetida, and turmeric. Stir-fry until the chiles smell pungent and are slightly blackened, about 10 sec.
  2. Add potatoes, 2 cups water, and the cilantro, salt, curry leaves, and fresh chiles. bring to a boil then reduce heat to med-low, cover, and cook until the potatoes are tender, about 8 to 10 min.
  3. Raise the heat to med-high, uncover the pan, and cook, stirring occasionally, until the sauce thickens slightly, 3 to 5 min. Some of the potato pieces will disintegrate.
  4. Stir in the coconut and serve.

2009-11-21

thanksgiving box


thanksgiving box Originally uploaded by gay.goy.gourmet
  • Italian sausage and carrot greens agnolotti
  • kabocha masaman, sticky rice, cucumber salad
  • pumpkin chipotle soup with tortillas
  • the beet and apple soup I still haven't made
  • pumpkin risotto
  • sweet potato and turnip gratin
  • zucchini quiche or frittata

2009-11-19

binny’s south loop french tasting

A nice selection from distributors of French wines. I bought a bottle of my #5. My favorites of the 45 wines:
  1. Jadot Gevrey-Chambertin Estournelles St. Jacques 2005 ($80) (I love good pinot noir. especially the rich funky bourgogne kind.)
  2. Château Quinault l’Enclos St. Emilion 2006 ($40) (Merlot done right. Very right.)
  3. Lorentz Crémant d’Alsace NV ($20) (Interesting and delicious. Other sparkling wines and champagnes at the tasting were very good, but this would be my pick.)
  4. Perrin Vinsobres Les Cornuds 2006 ($20)
  5. Perrin Côtes du Rhône Réserve Blanc 2008 ($9)
  6. Lorentz Pinot Blanc 2008 ($13)
  7. Coudoulet de Beaucastel Côtes du Rhône 2006 ($27)

2009-11-17

Steam-Scrambled Eggs

Preparing to steam some eggy goodnesssteam-scrambled eggs

The internets are abuzz over steam scrambled eggs. Despite a panoply of marvelous looking cured meat dishes at Gottino, this entirely uninteresting preparation caught people's attention. Really, people, you could have house-made porchetta, calabrese, or pork terrine or tonnato, but instead you would pay $9 for scrambled eggs? Don't be dumb.

part of this complete breakfast.

I tried this steam-scrambling technique today. I would only make it again if I were in a crazy rush and really wanted to eat eggs (this joint probability is very small). We already know from Daniel Boulud how to make perfect scrambled eggs. It involves controlled low heat and constant stirring (the double boiler is great, but I usually use a skillet over medium-low heat). The steam wand is too hot, but it does provide the benefit of the entire quantity of egg coagulating instantly from the pressure-stirring, at the moment the mixture reaches 68°C. The butter is almost magically emulsified, but the whole process is too fast. I should have had a soft boiled egg with my last bagel. If I were in New York for brunch, I would love to go to Gottino, but there's no fuckin' way I would order scrambled eggs.

2009-11-14

guess the price


guess the price
Originally uploaded by gay.goy.gourmet
I’ll reveal in a couple days. we were shocked at how cheap Pete’s is. The avocados were 3/$1.

Crystallized ginger
dried cranberries
dried starfruit
dried apricots
dried mix fruit california
coconut water
2 bags of sugar
2 tofus
mexican crumbling cheese
guava paste

1lb ground pork
1.5 lbs bratwurst (4)
1.5 lbs hot italian sausage (4)
2 x 0.5lbs chuleta mariposa (butterflied pork chop)
1lb bacon

2 bunches green onions
6 potatoes
2 onions
2 grapefruit
2 garlic
1 bag of grapes
5 limes
3 lemons
1 ecuadorian mango
2 bunches cilantro
bag of okra
2 red bell peppers
2 cucumbers
5 mexican zucchini
habañeros
6 medium avocados
2 chunks ginger
1 small sour cream
1 red salsa

a carnival of squash

  • some kind of okra curry and turmeric paneer, yogurt rice, cucumber salad
  • squash stuffed with italian sausage, greens, and bulgur; salad
  • tacos of stewed zuccini, chiles, and refried black beans
  • something like these braised pork chops, with roasted brussels sprouts and cornbread
  • ma po tofu, yunnan sliced potato, maybe scallion pancake?
  • griddle-cooked bratwurst, cole slaw, chris affolter's bacony german potato salad

2009-11-09

a tricky week


fall week 1
Originally uploaded by gay.goy.gourmet
Scott has a long day Tuesday and a dinner seminar Thursday. Glee is Wednesday and Guerrilla Gay Bar is Friday. We have a couchsurfer staying wed–fri.

2009-11-02

2009-10-24

foodlist

  • andouille and tasso smothered cabbage (from this delight of a book lent to me by Zach)
  • polenta with stewed collard greens and bacon
  • baked kale chips
  • steamed bok choy with oyster sauce
  • saag paneer with collard and turnip greens
  • the unmade squash spätzle listed before
  • beet and apple soup in acorn squash bowls

Dear Jstor, your font sucks.

Dear Jstor,

The typeface you have chosen for the citation information on your pdf cover sheets is unforgivably awful. Its roman characters are crudely and thoughtlessly drawn by someone with no evident qualifications or other typographic experience. Though it boasts a wide-ranging character set, I doubt it is the most complete font in existence. I would urge you to consider other fine, even free options from SIL and others, such as those shown below.

The most hideous glyph in your unfortunate font is the capital J, which is used disporportionately often in the texts where you have employed it (most journals name themselves Journal of . Or, Tournal of x. I can’t distinguish them in Code2000. By the way, it is now 2009. Browsers support Unicode. Competent developers all use UTF-8. We can even embed fonts in web pages with css! Why do you torture our eyes with this heinous insult to every type designer living or dead?

The figure below shows what I find the be the most offensive characters in Code2000. Clearly the JT is far and away the most odious. The diddle on the top of the 2 makes no sense, the 9 is horribly awkwardly topheavy, the g is misshapen and glaring at me like a quadriplegic rhinoceros, and the r and f both suffer gross errors of proportion. The huge flat crossbar of the f for some reason extends beyond the elephantine serif. The ball at the end of the r and f are also apparently mutant spawn of unrelated origins. Here are several alternatives, all free opentype faces with reasonably complete character sets: Fontin, Gentium, Droid Serif, and venerable Times New Roman.

Update, 2010-01-24: The web page for Code2000 appears to no longer exist. Here’s wikipedia. Can this augur the death of the font at Jstor?

2009-10-17

lots of squash and apples


squash and apples
Originally uploaded by gay.goy.gourmet

2009-10-05

csa box + devon groceries = lots of foods


DSC_0004.NEF
Originally uploaded by gay.goy.gourmet
  • another apple and pear pie
  • eggplant and asparagus thai green curry
  • something indian with okra
  • polenta with beet greens
  • stuffed bell peppers with ground pork and raisins
  • (another week) stuffed spaghetti squash
  • tindora / ivy gourd with coconut and sambhar masala
  • fig honey cream galette
  • kolhapuri stewed eggplant or pan-blistered eggplant with onion and marathi kala masala
  • collard and radish greens (subbing for taro leaves) with peanuts

2009-09-27

first squash of fall

  • beet risotto
  • fresh pasta with roasted squash and ricotta; salad
  • palak paneer and rotis
  • bratwursts and pretzels with mustard; cole slaw
  • more bagels!

2009-09-17

Administrative Cost Waste

This is a totally banal tale of waste associated with private insurance schemes. Thankfully I do not have a horror story, dropped coverage, or preëxisting condition, but the inane interactions recounted below relate to the vast waste of “administrative costs” that private insurers generate.

ID and registration

WU switched back to Aetna Chickering health insurance, after a few years ago switching to Cigna through some outfit called Great West. These switches alone are incredibly wasteful, but users are shielded from those costs. Trying to stay on top of things, I wanted to check that I could find a doctor, my ID card if necessary, etc. online, if I needed to. The plan web site promised that the Aetna Navigator could help me with all of these things. It told me to use my WU ID to register, but that didn’t work. When I called customer service, they first asked if I was entering it “with four zeros in front of it.” (The site itself says, “In the field titled "Primary Member's ID Number" enter your 5 or 6 digit WUSTL Student ID #, NOT your Social Security number.”) When that didn’t work, the customer service representative told me to try again in “about 24 hours” and I would be “in the system.” This worked the next day (with the zero-padding; I did not first try without). But, I couldn’t find anything like an ID card to print, or address to update.

I called customer service. This time they claimed that I had been sent an ID card and they asked me to confirm my address. They asked this as if it were a password, so I told them my current address, office address, and, for good measure, address of three years ago. I failed the test: none was the “correct” one according to my new insurer. Customer service was wary now, but in medical-administrator world I had to be legit since I knew my date of birth. What address did they have on file? One Brookings Drive – no campus box, no department: the address for all of Washington University. Well, that explains why I never got an ID card. Like most people, I would prefer my health related correspondence go to my home rather than my office, so I gave them my correct address, which of course is the same one the graduate school has on file as my primary address.

Vision

I decided next to tackle an eye exam – I’m out of contacts and it is nice to have a current prescription. My plan advertises that although it does not include vision coverage, it does offer a considerable discount. The web site explaining the discount program was vague, so I called customer service to ask what I needed to do to get the discount. “Just give them your member ID that starts with a W.” ”I can find that online through the navigator thing?” “Yes.” I logged on to the ‘Navigator’ but the only temporary card and ID listed is the dental one which does start with a W but is not the same.

When I called to make the appointment (and one was available within two days, which is nice) he asked for my ID number and Group number. I didn’t have a group number since I never got an ID card and couldn’t print one. So I gave him the customer service number from the page about the vision discount, and he said he would verify my coverage. He called back later and said they got an error when using my number. I apologized for their wasting his time, and gave him another customer service number. He called back, successful this time, and confirmed my appointment.

Dental

No dental coverage was offered the past two years, so this year, presented the option of paying $114 for a plan that includes at least two cleanings, I enrolled. (It is worth noting that Scott’s plan has always included dental at no extra charge and ours never has. A few years ago, last with Aetna, we had the option to pay $40 to join the negotiated discount program Vital Savings, now included by default, but no option for actual dental coverage.)

Annoyingly before I could pay for insurance I had to select a dentist from their list. So I picked the first one and figured I would change it after I actually did some research and perhaps even made an appointment with one. Of course, the dentist I had picked from the top of the list received some horrible feedback via the internets, so I wanted to change to another one.

Also, I can’t make an appointment until the office receives the ‘roster’ from Aetna, which they explain happens around the beginning of the month, so call again in October. I looked into it later that day, and when I called to change it, I was told I was not yet “in the system” and to try again the next day, or easier still, that I could do that online too. Indeed there is a button to make changes on the list page but when you click it, it warns, “Important: This feature should NOT be used for requesting a change in your primary care physician (PCP) or dentist (PCD). If you wish to change your current PCP/PCD, please use the Change PCP link located on the Details page for each provider.” (Said link opens the same page with the same warning.) I called customer service, explained the situation, and requested the change.

The next day, I got an email confirming my “change” of primary care dentist, but now it warned, “If you chose your dentist after the fifteenth of the month, your selection will be effective on the first of the second month following your selection. For example, if you sent us your selection on August 20, you can begin seeing your dentist on October 1.” Well, that’s unacceptable. While I’m ok with waiting for the “roster” system in October, two months is absurd, and I would have been more careful in making my first choice if there had been any indication at all that changing could even possibly delay my coverage by two months. They confirmed that I will in fact be on the roster in October, so hopefully I’ll get an appointment then.

2009-09-12

nearing the end of summer food


end of summer
Originally uploaded by gay.goy.gourmet
  • mouhamara and pitas
  • carrot greens in
  • cantaloupe-basil sorbet
  • saffron panna cotta
  • bagels
  • kale peanut stew
  • jerk burgers on pretzel rolls, grilled corn
  • hamad, iraqi braised lamb with beets and tomatoes
  • jeweled rice

2009-08-29

the bag was very full: and we’re gone half the week

  • pepper jelly
  • tomato sauce for the freezer
  • blueberries for the freezer
  • vanilla plum galette
  • rotis with a potato curry; green goddess sauce
  • ciabatta with sautéed beet greens
  • quiche / tart of some kind with squash, kale, bacon
  • some lunch dal

2009-08-15

A very tasty week indeed


Summery Goodness
Originally uploaded by gay.goy.gourmet

2009-08-08

Colorful and delicious


  • Caramel peach grunt
  • zucchini cake/muffin type thing
  • calzones with peppers, onions, rocket, and tomato
  • cauliflower gratin
  • texmex salad with corn, tomatoes, sourcream lime dressing
  • brussery, some dal
  • hummus


2009-08-01

my counter is full of summer

  • Zucchini risotto, salad with fennel, blueberry, and sungold tomatoes.
  • jerk lamb-beef burgers, grilled corn, tzatziki
  • peppers stuffed with my favorite tamal filling (plus rice)
  • cabbage and potato with fennel and chiles [660]
  • pesto with all the basil (most or all to freeze)
  • chinese noodle with cabbage and scallion, black bean sauce
  • peach frozen yogurt
  • apple dessert? (apple-black currant brown betty; maple-apple cake)
  • lunch: gujarati-style black and yellow chickpeas [660] (also has black lentils and kidney beans and tomato)

2009-07-21

Fedex Kinko’s is now Fedex Office

But nothing about it has really changed. I had to go there to print my Polmeth poster (ugh) and figured I might as well have a batch of cards my name & email on them. I dropped my files on a CD, biked up to the nearest friendly Fedex Office where I had the following exchange.

Me: (holding CD) I have two files on this CD I need printed — one is business cards that I need a few of on cardstock and cut; the other is a large format, 24×36.

Kara: Where are the files?

Me: On this CD.

Kara inserts the CD on her computer and clicks several times. I assume she has a file-browser window open and is viewing the contents of the CD.

Kara: Which one is the business cards?

Me: The one named Malecki-cards-10up-color.pdf

Kara: Is it color or black and white?

Me: Color.

Kara: OK. What is your last name?

Me: Malecki.

Kara: (still looking at her computer) How do you spell that?

2009-07-20

Instead, I will be eating conference food. BLAH!

Some things for Scott to make while I am at polmeth.
  • one of the indian ‘dumpling’ recipes (with yogurt, maybe tomato paste) where instead of besan dumplings you use up the TJ meatless balls. there are several recipes near the end of the legumes chapter and in the appetizer section.
  • sautéed chard (garlic, balsamic) ; and the grilled tofu thing i bought on sale at wf quickly cooked with garlic and parsley as if it were chicken.
  • something indian with cabbage; raita or other cucumber salad (there are at least 2 giant cucumbers)
  • macaroni and cheese and salad
  • Tabbouleh (we have lots of parsley. Even better with zucchini!

2009-07-18

fresh cherry and chocolate scones

Inspired by this recipe and this cook's illustrated one with blueberries. I cannot believe that the grated frozen butter trick was new to me, but it is perfect for scones. These have white and dark chocolate, half whole wheat flour, and lots of fresh cherries.

Ingredients

  • 2¼ cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ¾ cup milk
  • a stick of butter, frozen
  • 1 tsp vanilla
  • 1 cup of fresh cherries
  • ½ cup chocolate

Method

  1. Grate most of the stick of butter. Half a stick is ok, 6tsp is better, 7 is better. Return the grated butter to the freezer.
  2. Pit and chop the cherries. Stick them in the freezer too.
  3. Chop the chocolate into chunks. Or just use chocolate chips.
  4. Combine dry ingredients and wet ingredients separately, then stir together to combine roughly. Add the butter and stir some more. Last, add the frozen or part-frozen cherries and the chocolate. Avoid overworking the dough, but fold it together a few times on a floured surface and then pat it into a rectangle.
  5. Cut into whatever shape you think scones should be.
  6. Brush with cream or milk and sprinkle with sugar or oats.
  7. Bake at 400° for about 25 minutes.

2009-07-12

For Nick: Mousse au chocolat au Cointreau

A long while ago Nick asked for my input regarding chocolate mousse. I haven’t made it in quite some time but for years my recipe has been this very rich and creamy version from the French Cordon Bleu book Desserts.

Cette mousse fondante, facile à préparer, mariant les parfums de l'orange et du chocolat, apportera toujours une note finale magique à un repas. Préparation: 40 minutes + 1 heure de réfrigération; Cuisson: 5 minutes. Pour 4 à 6 personnes

Ingredients

  • 125g de chocolat noir de qualité supérieure
  • 50g de beurre
  • 70mL de jus d’orange
  • 2½ cuillers à soupe de poudre de cacao
  • 2 œufs, blancs séparés des jaunes
  • 25mL de Cointreau
  • 100mL de crème liquide, à fouetter
  • 1 blanc d’œuf supplémentaire
  • 1½ cuillers à café de sucre en poudre
  • Quartiers d’orange et crème chantilly, pour le service

Method

  1. Mettez le chocolat, le beurre, et le jus d’orange dans un bain-marie. Une fois le chocolat et le beurre fondus, incorporez le cacao. Retirez du feu et ajoutez tout en fouettant les jaunes d’œufs et le Cointreau. Laissez refroidir
  2. Dans un saladier glacé, fouettez la crème. Recouvrez et réservez au réfrigérateur jusqu’à l’utilisation.
  3. Dans un saladier propre et sec, montez tous les blancs d’œufs en neige. Ajoutez le sucre et battez jusqu’à l’obtention d’un mélange lisse et glacé.
  4. Incorporez délicatement les blancs d’œufs à la préparation au chocolat refroidie. Avant de les avoir complètement incorporés, ajoutez la crème fouettée. Transférez dans des coupes individuelles et placez au moins 1 heure au réfrigérateur. Servez décoré de quartiers d’orange et de chantilly.

2009-07-04

I need ham hocks!


I need ham hocks!
Originally uploaded by gay.goy.gourmet
  • southern stewed collard greens with smoked pork, and cornbread
  • pad prik khing, green beans and pork
  • crack pepper beef with steamed broccoli
  • lamb and beef jerk burgers with queso fresco
  • cucumber raita
  • thai cabbage salad (basil, tomato, chiles)
  • szechuan cabbage salad (green beans, fermented black beans, chili oil)
  • some kind of okra curry
  • some kind of chicken curry