Comments for Twice Cooked

Comment on Fancy Almond Shortbread Rounds by URL

URL — Thu, 02 Feb 2012 11:08:08 +0000

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Comment on Jamón Ibérico by Iberico wheel | Xenimage

Iberico wheel | Xenimage — Mon, 30 Jan 2012 15:48:45 +0000

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Comment on Chicken Stock (From Chicken Feet) by Beth

Beth — Tue, 10 Jan 2012 22:19:52 +0000

1. If thrifty foodies do not put chicken feet in their stock, it is processed into cheap dog foods. (This is why Jackson eats expensive dog foods. Sigh.)
2. I’ve never used chicken feet, and my stock is adequately gelatinous. But I’m up for giving it a try.
3. What do you suggest for beef stock? I’ve always struggled with that one; I don’t eat enough beef to have enough meaty bones and leftovers for stock. A cow foot floating in my stockpot sounds even less appetizing than a chicken’s claw, though!

Comment on Meringues by Beth

Beth — Mon, 21 Nov 2011 15:48:37 +0000

I am always left, after a summer of ice cream making, with a freezer full of little boxes of lonely, patient egg whites, waiting for me to find something to do with them. (I’m not a fan of egg white omelets, either.) Usually they go in pancakes or waffles, or sometimes, the sink. (Sigh.) Whipping them up into something pretty has always seemed too fraught with peril for me… thank you for making it look possible!

Maybe I’ll make them for the holiday open house this year.

Maybe you’ll post a souffle recipe sometime, too… (hint, hint).

Comment on Fancy Almond Shortbread Rounds by Adam

Adam — Tue, 01 Nov 2011 01:36:41 +0000

My very favorite is the orange cardamom shortbread that was in with my Christmas cookies last year. Perhaps sometime soon, I’ll post that recipe.

Comment on Fancy Almond Shortbread Rounds by Beth

Beth — Sun, 30 Oct 2011 03:51:41 +0000

So pretty!

My favorite shortbread recipe involves ground pistachios.

Comment on Planning for Thanksgiving by Adam

Adam — Fri, 28 Oct 2011 14:19:03 +0000

I like the idea of doing some subtle Indian-oriented modification. I’ll have to go back and look at my notes for the soup, but I think that it includes cumin, turmeric, and cinnamon, anyway. Adding a dash of garam masala at the end — or possibly dusting a bit over individual bowls — would probably turn out really well.

I also like the idea of cardamom ice cream. Though perhaps I’ll take that a step further, and do a version of my chai-spiced ice cream — cardamom, saffron, cinnamon, etc. — with toasted almond slivers. That, plus a strongly vanilla ice cream, should offer choice enough.

Though as to pie: I’m a bit shocked that you don’t like pumpkin. It’s my favorite! The last time I made one, I roasted the pumpkins until they started to caramelize, and the resulting pie turned out really well. But we’ll see on that front. I’m unenthusiastic about pie in general this year. Do you think that anybody would complain about apple crisp?

Comment on Planning for Thanksgiving by Beth

Beth — Fri, 28 Oct 2011 02:24:57 +0000

I wish I’d been present for the Indian feast… I sympathize with your problem, but surely, surely the Indian palette of spices, in particular, goes so very with hearty harvest food that it’s a natural match for the American Thanksgiving. What do you think of more subtle touches like a curried squash soup, or a cardamom-spiced ice cream? (I’d ditch the pumpkin pie for apple. Nobody likes pumpkin pie. The custard is too heavy. Pumpkin needs to be tempered by a hefty dose of dairy. Wait, that’s what I think about every food.)

I made David Lebovitz’s butterscotch pudding the other day — it’s finished with a couple of teaspoons of whiskey, and it was pretty much the beau ideal of butterscotch pudding. I bet you could adapt that into a traditional-looking orange pie that would surprise and delight.

Booze improves turkeys, too!

I seldom get to cook Thanksgiving dinner. I did just once, in Wales — chickens, in an oven I’d only lived with a week and didn’t understand yet. Dinner was a couple of hours late!

Comment on Caramelized Onion Tart by Adam

Adam — Wed, 07 Sep 2011 19:53:12 +0000

Beth — Glad you approve. Let me know how it turned out.

Mari — I’m not usually a huge chard fan. But chard-stem tart sounds lovely. How was the bottom? Did it manage to hold up to the moisture of the chard? Or did it get soggy?

As to Tender, I haven’t read it, but it’s on my Amazon wish list. I’ll have to have a look and get back to you.

Comment on Caramelized Onion Tart by Mari

Mari — Wed, 07 Sep 2011 19:05:52 +0000

I made a tart this weekend myself. It was a chard stem tart because the leaves were being used for the filling of the beet ravioli. Our chard plants have been going crazy all summer, we had enough stems to fill a huge vase (they made a lovely table decoration for a few days while I got around to the tart; love the colors). I think I’ll try yours next, my tart pan is fairly new and I’d like to use it again soon.

Have you read Tender by Nigel Slater? I’d like to know what you think. I’m a little obsessed with it.