I made the fried eggplant with mozzarella and basil for my hubby. It came out good. Do you know what he said? " It was really good. Taste like eggplant parmesan. Why didn't you just make eggplant parmesan?"
Hi niamh749, I'm making the crumble tomorrow, don't know if I will use plums though, maybe apples. I love curry, but haven't had it the way Chef Curtis makes it. I use a jamacian curry powder. I will have to try it the indian style soon
OMG niamh749, you will love the lamb curry!! I made it and can't tell you how good it was. Good luck. Also have done the pear fritters for dessert once. very nice.
I made the entire lamb shank dinner with mascarpone and parsley polenta and pots of chocolate creme. Wow. My husband is prone to understatement and he said it was the best meal he has EVER had. We eat out a lot and are both good cooks so that's quite something. My only comment about the recipe was that the sauce took FOREVER to reduce - not 15-20 minutes - so we ate late (and drank way too much wine waiting!). It was so good though (although very time intensive) - I will definitely make many more things. I am looking forward to the cookbook and wish there was an accompanying DVD so you could watch things being done - it's a great way to learn technique... (yeah, that's why I want the DVD - it's my story and I'm sticking to it...)
I made the crumble 2 ways one with plums and peaches, other with apples and pears. both very good. I am going to do the squash soup as soon as the fruit stand across from me gets their harvest in.
Today I made the crab salad in mazzarella ball. But I switched it up a bit. King crab legs are so pricey so I went with bay scallops, for the mazzarella, I went with the small boccatini and cut them in half. I pan seared the scallops with a little salt and pepper, splash of lemon juice. Chifenode (thins ribbons) of parsely and basil in the lemon olive oil dressing. I'm not about the fancy, smancy presentation so I laid out some fresie lettuce with a few slices of tomato, mixed up the cooled scallops, cheese and dressing and just dumped it on the lettuce. It was very light and tasty. Sorry Chef, I just had to do it my way
Hi catherinecourtney, sounds scrumpous, I love roast pork and pumpkin. Oh and your a foodie,foodie,foodie , I should talk, I'm one too, big time. I have a TV in the kitchen to watch food channel and TLC while I cook. and still waiting on my book, boo,hoo
Noreen50: Here's my update on the Pork and Pumkin; Looked, smelled and tasted fantastic!
I'm not sure how it happend. I don't cook. However, I walked into the kitchen and an hour or so later, the next thing I knew, I had a beautiful dinner plated up.
When you cook Stone's recipes, I suggest you photograph the finished product. Use a polaroid or whatever ya got. I used a digital and then printed the thing out and stapled it to the appropriate page.
Are you eating what you cook? After spending so much time working with the product, preping, tasting, adjusting, tasting... The last thing I want to do is eat it.
I've been packing most of it up and giving it to the neighbors or colleagues at the University (and no, I didn't kill anyone).
I'm continuing on with the next page for this coming week-end; Homemade Ravioli of Pumkin and Parmesan with Pine Kernals.
Maybe your book will arrive soon... <crossing fingers>
Hi catherinecourtney, I would use my digital camera. Thats so sweet of you to share with nieghbors and colleages. I am sure they appreciate it. I wish I was one of your neighbors . Did you find the free range pork tasting a bit different that what you usally get at the supermarket? I recently bought some organic, free range chicken and it dramically tasted and looked different, pink instead of the yellowish color. The taste, hard to describe, I still knew I was eating chicken but definitely a different, maybe brighter taste.
I always eat what I cook, bad thing is sampling and tasting throughout preparation,cooking does spoil my appetite. So when its time to eat, I usually can't finish whats on my plate, but thats ok, hubby will usually do it for me. Keep on cooking, love your posts.
Today I did the onion bargees from Maryn's episode and poached pineapple from Gina's, also fried fish, with sweet potato baked,skinned and mashed with butter. I couldn't find chic pea flour, so I subsituted 2 cans of drained chic peas. I put the chic peas in blender, along with spices, cilantro, water. I also added a little heat, 1 jalapeno. Blended it to a puree. I sweated the onions (2 large ones) until they were soft. Fried the bargees first, then the fish. I didn't use the spoons like Chef did, used my hands, much easier. I found I had a bit of batter left so I fried up green pepper strips, mushrooms and zucchini. All were delicious. The poached pineapple was easy. Some stores have peeled cored pineapple so I got one of those. I used rum in the poaching liquid. I reduced the liquid to a syrup and added just a bit more rum for a spike. Served it with angel food cake and vanilla ice cream. It was all sooo good , gee now I'm so stuffed, I think I'll take a nap.
