I made Melissa Clark’s Indian-spiced crab and corn cakes with coriander yogurt, tikka masala eggplant (cooked in the leftover rich, gelatinous chicken sauce from the other night), and leftover fennel slaw with tomato and carrot added.
The crabcakes were OK - I didn’t feel the spices, corn, and chili were necessarily improvements.
Gorgeous pics Linda . You know when life gives you lemons you make cocktails . Cheers .
We had a fabulous dinner indoors at Cafe Panache in Ramsey, NJ. It was our first indoor dinner at Panache in over 6 months. We had dinner outdoors there 3 weeks ago. There were 4 very generously spaced tables in the big room. We sat by an open window. All of the servers were fully masked throughout. We enjoyed excellent duck two ways, NJ heirloom tomato and burrata salad, tuna tartare, tuna steak, and coconut cake with caramel and slivered almond ice cream for dessert. It all went great with an excellent 2013 Malbec.
@Lambchop, daughter is loving the French bulldog. She has one on her phone case.
She made this SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL
She seemed impressed that I had all the ingredients, except the noodles, which she knew enough to bring with her.
Rick Bayless shrimp cocktail over tostada .
Great chef of the west recipe for avocado terrine. Why I’m not a great chef of the west . I believed it would work. Tasted fantastic. Cheers .
No eating out in restaurants here - not inside, not outside. I have three immediate family members in health care, and given what they deal with daily, it’s just not something we are comfortable with. So, take out occasionally and lots of cooking. Still grateful to have the resources and access to good things and the ability to cook it all.
Tonight I wanted to use some farm box tomatoes and cauliflower. Made a quick cauliflower soup, and a tart. Tart had herbed ricotta topped with tomatoes and little green onion. A glass of Cab Franc.
Exceptional as always.
Thank you for posting the Menu.
The Tun tartare looks amazing …
Have a lovely weekend … And best wishes during these challenging times.
Isn’t a log roll just making a loaf? https://www.youtube.com/watch?v=qOEg_29UM2E
Thank you @barca! The tuna tartar contained some baby Chinese eggplant which gave it another layer of depth. It’s just nice to start eating out again, even though the experience isn’t exactly the same with everyone wearing masks.
I look forward to seeing your next amazing meal.
Enjoy the rest of your weekend.
The ONLY way to go. And by far the easiest method.
Nice! And that’s one swank wine tote!
I want that plate and that plate!
Thank you! I just bought the leather wine tote from Brahmin.
Wow. Yes, Chinese aubergine (eggplant) surely sounds wonderful as an addition.
Yes, it is same here in respect to the laws on masks and distancing.
Glad it i still fairly warm and we can dine on terraces or side walk.
Have a lovely weekend too.
No. In the particular book I have, it’s a method of starting with a rough rectangle, folding the top half over and pressing down the seam, then folding the rest over and making a seam, working on surface tension the whole time. However, their images and their verbal don’t match. Other factors, such as a relatively short rise and I didn’t want to lose my built up gasses, let me to deal with it pretty gently, such that I couldn’t actually work up any surface tension. The bread I made came out fine, but they use this “log” method as the beginning to shaping a bunch of other loaves, where I think it would make a difference. Anyway, thanks for the video. Surprised to see this guy diving with his hand when that’s supposed to be a no-no, instead of a scraper. But I’m just a novice…
One thing that you should take note of is, you should never punch down the dough. Folding gently is what keeps the air in the dough.
Me too. I’m sticking with my scraper.
Yes, but there are also a lot of videos out there of people smacking the heck out of their dough in the shape stage after the first rise. So I don’t know how to square that with the above. Practice I guess, until I find what works for me…
Yes, there are videos out there. But ignore them. I learned a lot from the books of Maggie Glezer. She relates how she was once learning from a French baker. When she started to punch the dough, he caught his breath, and told her to never do that again.
