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!
