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#172
10-03-2007, 12:52 PM
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Re: What\'s Cooking EDF? #4
Crab cakes...
  I can't remember what exactly I put in them...crab meat obviously, mayo, 1 egg, bread crumbs, worcestershire, dry mustard, green onion, fresh parsley, garlic chives, salt, pepper, cayenne pepper. I think that was it. |
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#173
10-03-2007, 01:10 PM
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Re: What\'s Cooking EDF? #4
[ QUOTE ]
[ QUOTE ] Thanks. The food quality has been getting alot better in the last couple of months. Some of it undoubtably comes from learning which recipes to choose, but I think a large part has just come from better technique and more experience. I didn't really think about this question until two weeks ago, when we made a fish dish that I felt was really dissapointing. We had a friend over and she said that the quality was almost exactly the same as a dish we had made for her 6 months ago. At the time, I was very happy about the food quality, and this time I was really dissatisfied. I still have a long way to go in terms of being able to make up stuff on the fly though... But in terms of being able to do the basics (searing meat, sauces, etc) I think that things have gotten alot better recently. [/ QUOTE ] It's one of thsoe f'd up truths, I think, that a real sign of advancement is usually disatisfaction with your own results. [/ QUOTE ] I once took a graduate seminar on the morality of happiness. One of the things that I took away from it was a description of the human tendency to be on what is called the "hedonic treadmill". Here is the wikipedia entry on the term, but here is the jist of it: "Humans rapidly and inevitably adapt to good things by taking them for granted. The more possessions and accomplishments we have, the more we need to boost our level of happiness." What this means, is that if we raise the bar for our cooking we will be satisfied but we will quickly adapt our expectations and will seek even greater excellence/taste. |
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#175
10-03-2007, 08:36 PM
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Re: What\'s Cooking EDF? #4
I picked up a big 1 lb can for $7.99 at Trader Joe's, nice big chunks of crab with great flavor. When I opened the can the top was covered completely with intact claws. I'm using the remainder to make seafood dirty rice tonight from Chef Paul Prudhomme's Louisiana Kitchen cookbook. I LOVE that cookbook.
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#176
10-03-2007, 09:38 PM
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Re: What\'s Cooking EDF? #4
Oven Roasted Shrimp and Toasted Garlic and Red Chile Oil
 This Spanish inspired Bobby Flay recipe was extremely fast to make and very enjoyable. We never oven roast shrimp, so the texture was a nice change. The sauce was simple but really flavorful.... I recommend giving this dish a shot if you have a chance - especially paired with the crispy mussels recipe above. 24 large shrimp, shelled and deveined Salt and freshly ground pepper Extra-virgin olive oil 2 cloves garlic, crushed Red Chile Oil, recipe follows 1 tablespoon fresh thyme leaves Toasted Garlic Chips, recipe follows Preheat oven to 500 degrees F. Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread. Red Chile Oil: 1 cup olive oil 6 dried chiles de arbol, lightly toasted and crushed 6 cloves garlic, finely chopped Pinch salt 3 sprigs fresh thyme, leaves removed Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl. Toasted Garlic Chips: 1 cup olive oil 8 cloves garlic, thinly sliced Salt Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt. |
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#179
10-05-2007, 06:20 PM
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Re: What\'s Cooking EDF? #4
The far right is a 'santoku' or however it's spelled. If knives can be in and out of fashion, the santoku seems to be the new 10-inch chef's knife.
I have no idea why. I just see them everywhere now. The cleaver/chinese chef's knife is awesome - you can get them for $9 and so you never worry about screwing it up, chipping your blade, or anything like that. I highly recommend them because the quality is good and the price is rock bottom. Mine holds an edge pretty well. |
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#180
10-05-2007, 07:06 PM
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Re: What\'s Cooking EDF? #4
I love santokus. My "standard" knife is a Wusthof santoku. The difference from a chef's knife is that the blade is a little thinner, and has less curvature.
The thin blade makes slicing and chopping vegetables/herbs much easier for me. It seems to make more precise cuts. But you can't use it for heavy chopping because the blade could chip. For heavy chopping I have a Global cleaver. |
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