3 posts were merged into an existing topic: October - December 2024 COTM + COOKING FROM thread: NEW YORK TIMES COOKING (website & cookbooks)
Yes, welcome back, and welcome home to Lulu! Jet lag plus cold for sure calls for easy and delicious. I’m impressed you could do it! I would have ordered take out, no question!
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It was a great trip, more emphasis on romance than food, and I didn’t take notes, so I’m not sure it would be very useful.
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Well, I got up this morning and walked Lady Berkeley, and then went straight back to bed, and we had carry out tonight, so I guess I maybe overdid it yesterday!
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Where did you go?
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HUNGARIAN POTATOES - Roast Figs Sugar Snow P. 61
Wasn’t wowed by this. Ate with a lot of sour cream. HOWEVER, I made substitutions and mistakes that I think did not reflect actual recipe. Add caraway seeds (aniseed), hot and sweet paprika (sweet & RG Castillo spanish pimenton), S&P and olive oil to 14 oz. potatoes and 2 onions (one). Roasted for 30 minutes. My potatoes sat around longer than desireable before I got around to making this. Spices were “aged.” Realized this morning I hadn’t used hot paprika. All my issues render this an unreliable review of this recipe.
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Caraway seed and anise seed are very different flavours. I think leave out the caraway next time if you don’t have it or don’t like it, and don’t add anise if you want it to taste Hungarian.
I also find Hungarian and Serbian paprika to be very different from Spanish paprika.
I keep Hungarian and Serbian paprika on hand for Hungarian and German dishes, and only use Spanish Paprika (smoked or not ) for Mediterranean, Spanish and Portuguese dishes.
I like sweet Hungarian paprika for most veg and potato dishes, not crazy about the hot Hungarian paprika. Some of my recipes call for 1 tbsp sweet Hungarian and 1 tsp hot Hungarian paprika.
My roast potato blend from a shop in Bavaria contains caraway. It’s pretty distinctive. I admit I prefer roasted potatoes without the caraway.
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Sicily, with a day in Rome at the end.
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Sounds like warm, beautiful weather, I hope! I heard from my family members who live in NC that it was a harder winter than usual there.
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Sounds like you had a wonderful time. Sometimes food has to take a backseat … unless that backseat is already busy with romance 
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Definitely! The day we got home was very cold, now almost 70 degrees. It’s crazy.
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You’ve got the picture!
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SEARED TUNA WITH PRESERVED LEMON, OLIVES & AVOCADO — from Simple, p. 139
I just eyeballed the ingredients for the relish, so I didn’t weigh the olives (I used kalamata), just chopped enough so the balance seemed right. I used a little splash of white balsamic, and definitely less olive oil oil than called for. I did not have any parsley on hand, so skipped that.
The combination of richness, brininess, acidity, bitterness, and a bit of heat worked very nicely with the tuna. I ate everything at room temperature, which was all I wanted given the weather in the heat dome side of the US.
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That looks so delicious!
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Wuv, twoo wuv.
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It’s that time!
Crazy Water, Pickled Lemons is currently $1.99 on kindle
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I’ll post this recipe for 3 reasons:
it’s the Diana Henry recipe I have made the most,
Easter is just around the corner,
and it’s the beginning of rhubarb season in some parts of the world.
The rhubarb sauce would also be good with chicken, duck, pork, or cheese.
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Come on over and vote!
CARDAMOM AND BLOOD ORANGE SORBET, A Change of Appetite p. 280. This was so easy and delicious. I’m tempted to freeze some blood orange juice so I can make it again when the weather warms up. Just water, sugar, cardamom, orange zest, orange and lemon juice. I just froze it in a bowl and it was soft enough to be scoopable and not grainy. I had the food processor ready, but it wasn’t necessary. The pistachios added nice texture.
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