or Connect
New Posts  All Forums:

Posts by ChicagoTerry

Yotam Ottolenghi, who wrote my favorite cookbook of the last several years does some delicious things with butternut squash:   http://www.bonappetit.com/events/promotions/article/yotam-ottolenghi-s-roasted-butternut-squash-recipe   http://www.ottolenghi.co.uk/ultimate-winter-couscous-shop     http://www.theguardian.com/lifeandstyle/2011/sep/09/butternut-tahini-spread-batata-recipes
Yes, the ones I buy are still in the corn husks, too and the tamale, husk and all is wrapped in foil.
When I buy them from the street vendors here in Chicago, they keep each one individually wrapped in foil. They always seem plenty moist to me.
My mother grew one as a houseplant many years ago. I don't know how long it survived indoors, but it seems to me she had it for at least a few years.
I would definitely recommend the James Peterson book. He is a fabulous teacher/ cookbook writer.   I looked at Fish Forever at the used bookstore across from my office a couple of weeks ago and took a pass. I wasn't crazy about the recipes--and there didn't seem to be that many of them--maybe one or two for each variety of fish discussed and I don't recall much about technique that could be applied to fish cookery in general. It is good if what you are interested in is...
I use them in salads a lot, especially with toasted walnuts. And during the winter I eat them in my oatmeal just about every day. As others have said: scones, stuffing/dressing, instead of raisins in any baked good. Rice pudding. I like them with wild rice used to stuff squash in the winter. Chicken salad.
I don't like to use olive oil on things that need to brown and/crisp. You can't get it hot enough to make a nicely browned crust without the oil starting to smoke and burn. Its smoke point is too low.  I'd try corn oil or grapeseed oil and turn up the heat a bit.
Oh Miss KK. I just saw a really simple recipe for a fig/goat cheese/honey pastry made with puff pastry that had me wishing for fig season like crazy. 
In my experience of St. Louis, which is almost 20 years ago, the Delmar Loop area had the biggest concentration of the most interesting food in the city. The Central West End had a couple of good restaurants, too, but I just googled the one that used to be my favorite and it is closed.
Anywhere in France but especially Paris because it is so beautiful  Tuscany Spain--Barcelona/Catalonia Greece Turkey, which wants very much to be recognized as part of Europe and has fabulous food
New Posts  All Forums: