The Communal Kitchen
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| Blog Name: | The Communal Kitchen |
| Url: | http://www.golding.ca/recipes/ |
| Language: | English |
| Topics: | vegetarian, cooking, wine |
| Description: | My husband is vegetarian, so our kitchen is, too. I love cooking, and we have a great kitchen to work in, not to mention a pretty well-stocked wine cellar. This blog is all about sharing ideas, recipes, recommendations. |
| Popularity: | 21 Followers |
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RED HOT AND CHEAP
According to a Spanish adage, good wine ruins the purse; bad wine ruins the stomach. When it comes to red wines, bad wine is truly bad, often for the stomach and head, because the tannins in cheap wine (or, as we connoisseurs say, “Chateau du Depanneur) are sometimes seed-based. Red wine is red at least in part because of the tannins, but in better wines, the grapes are crushed rather than pressed, so the tannins come mainly from the grape skins, not the seeds. The seed-based tannins can be quite harsh, and are responsible for many a regretful morning after. We’ve discovered, thankfully, that we can still enjoy good red wine without ruining our purse. In fact, when I first broached t
According to a Spanish adage, good wine ruins the purse; bad wine ruins the stomach. When it comes to red wines, bad wine is truly bad, often for the stomach and head, because the tannins in cheap wine (or, as we connoisseurs say, “Chateau du Depanneur) are sometimes seed-based. Red wine is red at least in part because of the tannins, but in better wines, the grapes are crushed rather than pressed, so the tannins come mainly from the grape skins, not the seeds. The seed-based tannins can be quite harsh, and are responsible for many a regretful morning after. We’ve discovered, thankfully, that we can still enjoy good red wine without ruining our purse. In fact, when I first broached t
Double-edged sword
It occurred to me, following the potimarron post, that I have a kitchen tip: This is a grapefruit knife. It is, as you may know, serrated along both edges, and curved at the tip, which makes it easy to cut the wedges out of your half-grapefruit. That's not my tip. I use my grapefruit knife to deseed squash - works a treat! Just halve your squash and insert the blade into the flesh and saw around the seed/pulp pocket. For a squash with a small pocket, like a b
It occurred to me, following the potimarron post, that I have a kitchen tip: This is a grapefruit knife. It is, as you may know, serrated along both edges, and curved at the tip, which makes it easy to cut the wedges out of your half-grapefruit. That's not my tip. I use my grapefruit knife to deseed squash - works a treat! Just halve your squash and insert the blade into the flesh and saw around the seed/pulp pocket. For a squash with a small pocket, like a b
Recent acquisition #1: Jamie Oliver's Food Revolution
In the past week, three new and exciting things have found their way into my kitchen: a book, a machine, and an ingredient. The first of these is Jamie Oliver's Food Revolution. I am a Jamie fan. Although I've never watched any of his television shows (I think I caught ten minutes of one), I have eaten at his Italian restaurant three times, and loved the experience - Not just the food, but the ambience, the great balance between old-school cookery and high-tech gadgetry, and one of the best Pimm's & lemonade I've ever tasted. (Of course, I do object to the title The Naked Chef. There is no nudity - it's a crock-tease.) I also like his philosophy, and how he puts his
In the past week, three new and exciting things have found their way into my kitchen: a book, a machine, and an ingredient. The first of these is Jamie Oliver's Food Revolution. I am a Jamie fan. Although I've never watched any of his television shows (I think I caught ten minutes of one), I have eaten at his Italian restaurant three times, and loved the experience - Not just the food, but the ambience, the great balance between old-school cookery and high-tech gadgetry, and one of the best Pimm's & lemonade I've ever tasted. (Of course, I do object to the title The Naked Chef. There is no nudity - it's a crock-tease.) I also like his philosophy, and how he puts his
Recent acquisition #2: the Ferrari of breadmakers
Before we bought our first breadmaker, we hemmed and hawed, because (a) breadmakers are not cheap, (b) they are large and take up a lot of space, and (c) we weren't convinced that we'd use it. After all, we've all come home with a fancy new kitchen appliance, like a juicer or yoghurt maker, used it once or twice, and then relegated it to some underused corner of the kitchen, resenting the space it occupies as it gathers dust. We have now owned at least five breadmakers. We make bread often. Dr. T uses the machine to make the dough for his awesome pizzas. I make our hamburger buns from dough made in the machine. So when our old reliable breadmaker finally stopped being so reliable,
Before we bought our first breadmaker, we hemmed and hawed, because (a) breadmakers are not cheap, (b) they are large and take up a lot of space, and (c) we weren't convinced that we'd use it. After all, we've all come home with a fancy new kitchen appliance, like a juicer or yoghurt maker, used it once or twice, and then relegated it to some underused corner of the kitchen, resenting the space it occupies as it gathers dust. We have now owned at least five breadmakers. We make bread often. Dr. T uses the machine to make the dough for his awesome pizzas. I make our hamburger buns from dough made in the machine. So when our old reliable breadmaker finally stopped being so reliable,
Recent acquisition #3: It's a what?
Our lovely friend Darie is visiting from Switzerland, and she brought me a new ingredient (the fact that Darie knew that bringing me something to cook with would be well received is one of the things that makes her so lovely). She brought me a potimarron. I knew it was a squash, at least! The name 'potimarron' apparently is a portmanteau derived from the European French word for pumpkin, 'potiron,' and 'marron,' which means chestnut. I used it in an Indian ratatouille (recipe from the Moosewood collection, naturally) that a
Our lovely friend Darie is visiting from Switzerland, and she brought me a new ingredient (the fact that Darie knew that bringing me something to cook with would be well received is one of the things that makes her so lovely). She brought me a potimarron. I knew it was a squash, at least! The name 'potimarron' apparently is a portmanteau derived from the European French word for pumpkin, 'potiron,' and 'marron,' which means chestnut. I used it in an Indian ratatouille (recipe from the Moosewood collection, naturally) that a
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