What's Cooking (Take Four)

I'm in. Although I have yet to find a Venetian mostarda recipe that I like, I have attempted it several times and always with cherries.

Does planting from seed potatoes get better results? Or is that merely the best way to get one's hands on less-usual breeds of potato? I have my eye on Adirondack reds and was shopping yesterday for seed potatoes of these but there are NONE to be had. Anyone who might have had them is out.

Yes and yes. Generally get high yield and better size from seeded potatoes.C and also you can get specific varieties and they come up true to type. you may have to order the ones you want many grows only ship in season in the planting season.
I would love to have pink eyes a beautiful waxy potato. But I’m happy to have fresh with flavour on hand.
et

[Jenise]

Of the three types that randomly came up, small 2-3" white/yellow potatoes were 98% of my harvest. There were only three small red potatoes about 1" size, and 1 3" fingerling--should have been more of both. Sure are delicious, though, and they were free.

[regarding potatoes from seed] and they come up true to type

I would think that potatoes grown from sprouted eyes will always be true to type since they are cloned plants. But that may not be the case with seeds harvested from garden-planted potato plants.

-Paul W.

Also beurre manie is made with whole butter, whereas cooked roux usually uses clarified butter (i.e., pure butterfat). Although a white roux can be made with whole butter.
W.

That’s interesting, Paul. I have never personally used anything but whole butter when making roux and have no recollection of seeing it done or specified. So I proceeded to spend half my afternoon down the Rabbit hole AKAh my cookbook collection to see what everyone has to say. Not an unpleasant way to spend a wet winters afternoon.
The
Escoffier is Quite definite stating “ it is recommended to use clarified butter when making roux ,… the amount of casein in ordinary butter is detrimental to the roof.

Larousse gastronomique hedges its bets, by seemingly random use of clarified or not.

Jacques Pepin. Does not specify Clarified or otherwise except perversely to use ordinary butter not clarified for hollandaise.. go figure,,!!

Elizabeth David just says butter as does everyone from Julia to Mrs. Beaton.

The CIA ( new professional chef) Specifies clarified butter for white sauce and also mention other fats.

Valentina Harris interestingly specifies unsalted butter.

Curiously, I have yet to find any other references which, considering the prominence of Escoffier in the culinary world is rather surprising. Or is it one of those things everybody else knows?
And why wasn’t I told?
Just noticed that it’s way past my dinner time! Paul W This is not the first time your depth of knowledge has piqued my interest enough to send me hunting.

Chilean Sea Bass pan cooked in butter, lemon juice, and fresh tarragon is on the menu today. A fun side of small Yukon Gold potatoes placed cut side down on a baking dish, which has melted butter or olive oil on the bottom, then parmesan sprinkled on top of that. A light coating of olive oil brushed on the top of the spuds. I have never made this before, saw it on a website and it looked fabulous. A tomato bread salad as one side and my trip to Farmer's Market will determine my veggies. I am also cooking another pot of beans today to which cherry tomatoes, sauteed onions, garlic, and balsamic will be added at the end.

[Jenise]

Going to a wine tasting tonight. The topic is pinot noir, California vs. Oregon, and all the wines will be packaged for a double blind pouring. The object, obviously, will be to guess which is which. I'm taking roasted mushrooms stuffed with goat cheese and thyme.

Regarding roux:

The temperature required to produce brown or black roux is high enough that the proteins and carbohydrates (whey) present in whole butter will burn before the roux is properly cooked. Clarified butter is 100% butterfat--no moisture or whey components--and has a high enough smoke point to be suitable for making brown and black roux. White/blond roux are cooked at a lower temperature and for a shorter amount of time and so whole butter can be used without the risk of it burning.

-Paul W.

I'm making pizza. It's been a while.

Going to a wine tasting tonight. The topic is pinot noir, California vs. Oregon, and all the wines will be packaged for a double blind pouring. The object, obviously, will be to guess which is which. I'm taking roasted mushrooms stuffed with goat cheese and thyme.

The mushrooms sound divine Jenise, I love goat cheese paired with thyme

[Jenise]

Not my own creation but a recipe from Food & Wine. Great do-ahead steps, and something that travels well. They were a HUGE hit, and absolute perfection for pinot noir.

The steps are:

Clean and de-stem large mushrooms, putting them in a large bowl as you go. I went a little out of my way to shop at a store that would have open crates where I could choose my own shrooms for consistent 2+" diameter criminis--which shrink less than white mushrooms IME. 30 mushrooms filled a large round platter.

Sprinkle olive oil and garlic salt over the mushrooms, toss and put on a rack-lined cookie sheet, bottom side up so they'll drain while roasting. Roast at 375 for about 10-12 minutes. Remove and allow to cool. When the mushrooms are cool, use a fork to stuff each with goat cheese. They are now ready to travel.

Separately, in a small skillet cook enough dry bread crumbs (panko is best) till golden with a little olive oil, garlic salt, and fresh thyme or rosemary leaves. Reserve and sprinkle over mushrooms when ready to serve--if you put them on early, they'll absorb moisture from the cheese and soften.

That sounds great Jenise. But one question- you say cook bottom side up so they drain. If desteemed wouldn't they drain more upright? Just trying to visualize

Bought a dozen chicken drumsticks today for $2.62, so right now six of them are baking in a cast iron skillet at high heat after first browning them on top of the stove and seasoning with a Caribbean peri-peri rub.

Made shepherd's pie tonight. Used real shepherd. I mean lamb. Thickened with flour, not a roux.

[Jenise]

That sounds great Jenise. But one question- you say cook bottom side up so they drain. If desteemed wouldn't they drain more upright? Just trying to visualize

What I am calling the bottom is probably your top. Round part up, stem side down.

[Jenise]

Jeff, I haven't made Shepherds Pie in years. Yet I love it. Should definitely get around to it. Will have family visiting this weekend with more mouths to feed. This might be a good thing to make. Must check to make sure the teenager eats meat--she did when they last visited but these things change.

This morning in the slow cooker are Rio Zappe Beans, onions, and garlic sauteed in a roasted chili and garlic olive oil. Mexican Oregano and smoked paprika were added along with unsalted chicken stock. Towards the end of cooking time, tomato paste, balsamic vinegar, salt, pepper, fresh basil, and cherry tomatoes will be added. The tomatoes and basil go in last as I want them to add a fresh element to the pot. I have a mix of black cherry, red, and Sun Golds.

Tonight: a beautiful filet of arctic char, topped with a spiced mayo-mustard mix and run under the broiler. Excellent for the texture of this fish, and I got the piquancy of the spread just right. Served with the summer's first corn on the cob. (Kinda small, good crispness, not sweet, so fair to middling.)

That sounds great Jeff. I sometimes do something similar (mustard, mayo, chives) with oilier fish like blues or mackerel (I know lots of people hate strong flavored fish like bluefish, but we both like). Will try with char sometime.

[Jenise]

I love arctic char. I've been able to buy it in Canada but sadly almost never see it down here.

Last night we had salmon canapes. I'd been to H Mart earlier so had things like shiso (sesame) leaf and korean cucumbers on hand to round out the meal.

Not sure about tonight. Bob's son and family come on Friday so I'm planning my menu. One of the grands is ovo-pescatarian and the mother is silent, dour and disapproving the entire time she's in our company. I feel hated through no fault of my own. Whatever I feed her I feel she'd rather be eating yoghurt. She doesn't travel well; can't stand to be away from her yoga mat. I dread this.

Have yogurt on hand to offer her. I did that once when a grandchild went vegetarian. I have zero tolerance for folks unless it is an allergy or illness, who are so food-picky. I was so lucky with our three, they ate everything. Got picky as they grew older, but I was not feeding them then.

(I know lots of people hate strong flavored fish like bluefish, but we both like).

We like bluefish a lot but our good fish shop only offers it from time to time (presumably, for the reason you gave).

Jeff, proibably partly because some don't like (which makes it quite affordable), but also bluefish migrate, so many more caught when passing. And as a oily fish it doesn't travel well, so pretty much only get local caught (and why I only buy bluefish day I'm making, while I might get scallops, halibut, etc a day in advance).

I am not a hot weather guy, so wasn't thrilled with summery May and early June, but good thing was we have good local tomatoes earlier than normal. So we did the recipe I mentioned in another thread- cut up tomatoes, toss with grated garlic, salt, pepper, basil. panfry/steam Trader Joe's gyoza, Dumplings on tomato salad, toss with vinaigrette (3 T chil crisp, 2 T rice vinegar, 1 T soy sauce), top with more basil. BIL (serious cook) said the same thing as Jenise - who would have ever thought of tht combo?