Foodies Unite!

[ALady]

So I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!

[the_wizzard]

Vegan shumai eh?  My ancestors frown ;)  Do ya eat it with soy and hot Asian mustard?

nomnomnomnomnomnom

Ha!  It is impossible to find true vegetarian Chinese food here...it is all laden with pork  :P
However, Brooklyn is the place for yummy vegan food (especially Chinese) and I got all sorts of inspiration during the T5 week.
I chopped/mushed up some carrots, tofu, daikon, cabbage, garlic, broccoli, and scallions.  Threw in some tamari and sesame seed oil (hot pepper and regular).  Made some funky looking, but mighty tasty, shumai!  I threw together an excellent dipping sauce from Tamari and Rice Wine Vinegar.  It was total nomnomnomnom!

[Ruckus]

So I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!

Oh man Lady, I just tried to make brittle for the 1st time two nights ago.  I usually don't do sweets.  I didn't have a thermometer so I took my chances and don't think I got the sugar mixture to a high enough temperature and it wasn't as "Brittle" as I wanted it.  I did double the salt in the recipe though and it tasted OK.  Live and learn I guess.  I used almonds.

Sage brown butter extra rich and smooth sounds perfect :)

[Ruckus]

Vegan shumai eh?  My ancestors frown ;)  Do ya eat it with soy and hot Asian mustard?

nomnomnomnomnomnom

Ha!  It is impossible to find true vegetarian Chinese food here...it is all laden with pork  :P
However, Brooklyn is the place for yummy vegan food (especially Chinese) and I got all sorts of inspiration during the T5 week.
I chopped/mushed up some carrots, tofu, daikon, cabbage, garlic, broccoli, and scallions.  Threw in some tamari and sesame seed oil (hot pepper and regular).  Made some funky looking, but mighty tasty, shumai!  I threw together an excellent dipping sauce from Tamari and Rice Wine Vinegar.  It was total nomnomnomnom!

Sounds great.  The broccoli is an interesting choice but clearly it worked well :)

[the_wizzard]

I spent a 1/2 hour just finely trimming the florets off of the stems...won't be doing that next time!  The mini florets did work well, just a a pain in the ass to prep.  

[the_wizzard]

And next time I will go to the Asian market and get round wrappers.  The square wonton wrappers worked alright, but somehow a circle seems much better than a square for making pretty shumai.  And I am 100% convinced that M. Shanghai uses some sort of mold to make theirs...the shape, the folds, the lines...it was all too perfect.

[lucylew]

Carnitas tacos sound amazing!
I have no idea what fregola sarda is but Moroccan braised chicken legs sound perfect.
Vegan shumai eh?  My ancestors frown ;)  Do ya eat it with soy and hot Asian mustard?

nomnomnomnomnomnom

Fregola sarda is often described to be sort of like Israeli couscous - but it is made from semolina and is toasted.  It's really good.  It almost has a nutty quality.

[lucylew]

So I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!

Ina Garten's new cookbook has a recipe for blue chese/walnut crackers that looks amazing and pretty easy to put together. Great for the holidays, I think.  They seem close to a savory shortbread.  

[ALady]

Oooh, I like that idea, lucy!  I'll check out her cookbook.  Thanks!   :)

[Ruckus]

WOOOOHOOOOO!!!  Finally got a reservation at Komi in DC.  Cannot wait!  Probably the place I've been most looking forward to eating at. 8-)

And it did not disappoint.  I've enjoyed the growth of these intimate yet casual fine dining spots and Johnny Monis' food did not disappoint.  We did the pre fixe (no other choice) with the pairings.  The progression is what makes the experience interesting and it made perfect sense, going from raw seafood to veg to cooked seafood to an homage to the DC "half smoke" to pasta, to shared large protein entree (roasted goat shoulder) followed by 4 dessert courses.  All in all, we had around 20 dishes, many of which were just one bite.

The wine pairings were spectacular including a crisp sparkling from Greece, a brilliant Burgundy and an all tempranillo Rioja that was gorgeous.  The dessert sparkling moscato rose was great too, with flavors of strawberry punching out only after having some of the chocolate and lemon curd with the fresh donuts.

The service was impeccable.  Unpretentious, unobtrusive, friendly and efficient.  

Taken as a whole, this was a near perfect, well rounded dining experience and would recommend it to anyone who wants to go and can get a reservation.

[bluesky]

check out designspongeonline.com they have a recipe for jalapeno cheddar cookies I might try to make...would add a little kick to the savory stuff!
:P

 

So I have these goat cheese raviolis in the freezer.

Do they want a chipotle pesto sauce, or brown butter sage sauce, or something else entirely?

Also, I'm thinking about making baskets of assorted nibbles for my brother's in-laws for Christmas, since I never know what to get them.  Thinking about making some kind of savory-ish brittle, maybe with pine nuts?  Some sort of salted caramel thing.  And Mexican wedding cakes cos everyone likes those.  Any ideas, please hit me up!

[ALady]

Ooh, that sounds good Val - will do!

Rob, that meal sounds amazing - sounds like a great evening!  And happy birthday to your girl!  :)

[lucylew]

WOOOOHOOOOO!!!  Finally got a reservation at Komi in DC.  Cannot wait!  Probably the place I've been most looking forward to eating at. 8-)

And it did not disappoint.  I've enjoyed the growth of these intimate yet casual fine dining spots and Johnny Monis' food did not disappoint.  We did the pre fixe (no other choice) with the pairings.  The progression is what makes the experience interesting and it made perfect sense, going from raw seafood to veg to cooked seafood to an homage to the DC "half smoke" to pasta, to shared large protein entree (roasted goat shoulder) followed by 4 dessert courses.  All in all, we had around 20 dishes, many of which were just one bite.

The wine pairings were spectacular including a crisp sparkling from Greece, a brilliant Burgundy and an all tempranillo Rioja that was gorgeous.  The dessert sparkling moscato rose was great too, with flavors of strawberry punching out only after having some of the chocolate and lemon curd with the fresh donuts.

The service was impeccable.  Unpretentious, unobtrusive, friendly and efficient.  

Taken as a whole, this was a near perfect, well rounded dining experience and would recommend it to anyone who wants to go and can get a reservation.

I readily admit my ignorance.  What is DC "half smoke"?  Also,  please tell me about the goat!!! I've never eaten it but have acquired some last week.

[Ruckus]

WOOOOHOOOOO!!!  Finally got a reservation at Komi in DC.  Cannot wait!  Probably the place I've been most looking forward to eating at. 8-)

And it did not disappoint.  I've enjoyed the growth of these intimate yet casual fine dining spots and Johnny Monis' food did not disappoint.  We did the pre fixe (no other choice) with the pairings.  The progression is what makes the experience interesting and it made perfect sense, going from raw seafood to veg to cooked seafood to an homage to the DC "half smoke" to pasta, to shared large protein entree (roasted goat shoulder) followed by 4 dessert courses.  All in all, we had around 20 dishes, many of which were just one bite.

The wine pairings were spectacular including a crisp sparkling from Greece, a brilliant Burgundy and an all tempranillo Rioja that was gorgeous.  The dessert sparkling moscato rose was great too, with flavors of strawberry punching out only after having some of the chocolate and lemon curd with the fresh donuts.

The service was impeccable.  Unpretentious, unobtrusive, friendly and efficient.  

Taken as a whole, this was a near perfect, well rounded dining experience and would recommend it to anyone who wants to go and can get a reservation.

I readily admit my ignorance.  What is DC "half smoke"?  Also,  please tell me about the goat!!! I've never eaten it but have acquired some last week.

I'm not a DCer so I only learned of it a few years back when the DC No Reservations episode aired and Tony went to the famous Ben's Chili Bowl.  My understanding that the name came from the fact that a traditional one is supposed to be half beef and half pork and smoked.  When I looked it up, wiki gave some alternate explanations as well.  What I didn't know was that the song Weenie Beenie was named after the original half smoke joint in Northern Virginia.  Ha!

As for the goat, it was amazing.  I've had goat in curries before but this was simply roasted with Greek sides to accompany.  It doesn't have a strong flavor like lamb but it is flavorful.  We were given a full red to accompany.

[lucylew]

Thanks for sharing.  :)  I LOVE a good food/wine pairing.   I was planning on tacos for my goat meat.

I know this is a real long shot - but if anyone has a recipe for pasta sciutta, pleasepleaseplease share. My husband has a long treasured taste memory that I'd like to at least try to replicate for him.  His mom made it with rabbit, which I have, but I can work with any suggestions.  

If you could help a (jacket) sister out, I would be most appreciative!

[Ruckus]

Hope you find a good sciutta recipe LL.

So I don't know if y'all are watchin' but I sure am.  The 1st two episodes of Top Chef All Stars has been a blast!

Hilarious to watch the Jennifer meltdown after she came blazing in to this season with a massive asshole ego. ;D

[woodnymph]

Getting ready to make some butternut squash soup!! Any personal tips or tricks? I'll be using butternut squash, nutmeg, maybe some carrots, onion, maybe some ginger, and a blender or food processor! I know you can use sour cream too (and it's delicious that way!) But this time around I'm opting to omit dairy... can't wait to make it! Any personal stories or tricks greatly appreciated!  8-)

[weeniebeenie]

Getting ready to make some butternut squash soup!! Any personal tips or tricks? I'll be using butternut squash, nutmeg, maybe some carrots, onion, maybe some ginger, and a blender or food processor! I know you can use sour cream too (and it's delicious that way!) But this time around I'm opting to omit dairy... can't wait to make it! Any personal stories or tricks greatly appreciated!  8-)

You've probably made it by now but adding a clove or two of roasted garlic to the mix is always good.

[Ruckus]

Getting ready to make some butternut squash soup!! Any personal tips or tricks? I'll be using butternut squash, nutmeg, maybe some carrots, onion, maybe some ginger, and a blender or food processor! I know you can use sour cream too (and it's delicious that way!) But this time around I'm opting to omit dairy... can't wait to make it! Any personal stories or tricks greatly appreciated!  8-)

You've probably made it by now but adding a clove or two of roasted garlic to the mix is always good.

I've never made butternut squash soup w/o cream, butter, and/or chicken stock but I guess some vegetable stock would help.

[woodnymph]

Ehhh still tryin to find the time! So far I've been able to bake the squash today for almost an hour, and it's already delish just by itself! Definitely gonna throw in some fresh garlic and grabbin' some veg. stock tomorrow from my work! Hopefully I'll have it complete by tomorrow in time for dinner! Thanks for the recommends!!