or Connect
New Posts  All Forums:

Posts by JonK

Our local fishmonger has had fresh Alaskan whitefish fillets at a very attractive price lately, but it's become painfully obvious to me that I don't know how to cook them.   I tried doing a whitefish meuniere with brown butter, capers and lemon, and the fillet just fell apart along its vertical segments. Hmm...need something sturdier to back it up. I then tried a cornmeal crust, as if I were doing a catfish fillet. Once again, fish hash. Mind you, the fish tasted fine in...
Thanks, phatch for your suggestion.   Actually, I am (or was) allergic to "ordinary" sumac, of which there are about three dozen species, I'm well aware of so-called poison sumac, with its white (not the usual red) berries. Currently, it isn't even classified in the same genus (Rhus) as all those other sumacs.     Since my allergy was  on contact, diagnosed many decades ago, I may have outgrown it, but have been reluctant to try. Putting some down my throat as an...
I was recently given a recipe for a Turkish-style flatbread whose meat-based topping includes a few tablespoons of "Turkish Sumac Powder".   Trouble is in my youth I was identified as having a sumac contact allergy and strongly advised to avoid touching the plant. Though many years have passed, I'm understandably reluctant to put it in my mouth.   Is there a reasonable substitute? I was told it had a citrus flavor, but I'm guessing that lemon zest might be a bit too...
Thank you, Ordo. We ended up using a colander as you suggested but also squeezed some of the solids in the ricer as well. Turned out well.  
I'm making a bouillabaisse recipe in which the fish broth is simmered with sauteed onion, fennel and garlic to which chopped tomato and white wine are added. The recipe then calls for this to be passed through a food mill. I don't have one. Would a potato ricer be a good substitute? If not, what do you suggest (other than buy a food mill)?
dcarch--I should have been more explicit. I use dry scallops (the ones with added water won't brown before steaming and overcooking) and I also patv them dry them before searing. Thank you.
This is a home question. But since I get variable results using the same technique on the same stove, I;m guessing that BTUs are not the determining factor. Thanks.
I've been taught to pan sear scallops as follows: start with dry scallops. Pre-heat a non-stick fry pan coated with a bit of oil over medium high heat until just smoking. Sprinkle scallops lightly with coarse salt  Sear quickly on both sides to a caramel brown crust. Scallops will release when it's time to turn and to remove.   This usually works perfectly. But every once in a while (like last night), the scallops will stick to the pan and need some serious nudging to...
Splurge night for us: I marinated lamb steaks with an herb, garlic, lemon and olive oil paste and, taking advantage of a bit of unseasonally warm weather for us in the northeast, grilled 'em rare. As sides we had pan roasted lemon potatoes (from our garden) and oven roasted cauliflower (from the farmers' market). A bottle of an Alexander Valley Cabernet filled the glasses. Delicious.   Now back to fiscal reality.
I once was a food writer, so I have a shelf full of reference books that I used to consult. Among the "ingredient" books, I like Howard Hillman's "The Cook's Book", arranged alphabetically by ingredient. It also has a copy of the USDA Composition of Food table in the back. Less helpful though still useful has been Doris Townsend's "The Cook's Companion" which too often tends towards the obvious.   Though any foodie worth his/her salt owns a copy of McGee, it is not a...
New Posts  All Forums: