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monavano

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Everything posted by monavano

  1. monavano
    "Booscotti" Apple pie with oatmeal crumble topping
  2. monavano
    I noted the paradigm shift on a recent visit. Mr. MV missed the duck confit, but with that amazing renovation (gasp!), I'd aim to hit the sweet spot too.
  3. monavano
    That's the way to go, thanks!
  4. monavano
    The gremolata is throwing me off just a little, but I'd give it a try, for sure. Aged provolone?
  5. monavano
    Interesting. I did recently see signage for the Waterfront Market Cafe in the arcade. Hey, if they can manage to pull off good food directly, and not inversely, proportional to the good views, I'm all for it. That and I'm glad the old food court building will not (yet) become a blighted, vestigial homage to a failed attempt at a tourist-drawing waterfront that never reached its full potential. I'm looking at you, Philly.
  6. monavano
    I'd say no, too. Go with a cheaper, corded stick blender. As Don alluded to, these batteries lose power and then what? Or, the blender sits there unused for a while and the battery drains and isn't ready for the task at hand. I can hardly remember to keep my phone plugged in! eta: it sure is purdy, tho
  7. monavano
    Vitamix container blade recall.
  8. monavano
    Perhaps you could insert the word "introduced" as a modifier vs. tempered in this instance. I would assume it meant that fenugreek seeds were sprinkled into the rice. i generally see the term used when a cooler substance is added to a hot substance, usually liquid. For example, when introducing eggs to hot cream, or sour cream to a hot stew, you first introduce a little bit of the hot liquid to the cooler liquid to elevate its temperature without cooking or curdling. Then the "tempered" cooler substance is able to be incorporated into the hot.
  9. monavano
    I've get to get to confession!
  10. monavano
    Our Beardie had his cruciate surgeries at RVRC, the latest being in June, by Dr. Tallat. She was gently, thorough and patient. No question or concern went unanswered. We've taken our 3 dogs (now 2 ) there for various reasons over the years and they're always great-- all of the staff.
  11. monavano
    No and I don't think you'd need to since the water comes in and washes the egg out with it. That reminds me that I also tried the Saran wrap method. The first time I didn't spray the plastic and the egg got stuck. The second time I did spray, but the method was too much trouble. I think that knowing which pan works best, how much vinegar to add and just the right low simmer is the KISS for me.
  12. monavano
    Last Easter, so not that old! Ham freezes beautifully with the vacuum sealer. No pic today
  13. monavano
    ^ Looks amazing! I poached eggs this morning and I add vinegar to the water then crack each egg into a ramekin that gets lowered into the water, allowing the water to come in and gently wash the egg into the water. Worked nicely-- I tend to get feathery eggs, but these were really solid. Served Benedict style with last year's Easter ham leftovers and bernaise sauce.
  14. monavano
    Salad with campari tomatoes Braised Lambs Quarter chuck roast Smashed rosemary potatoes Miso Maple roasted brussel sprouts
  15. monavano
    ^ I support bringing in professionals. Who can resist picking their brains when it comes to food? I don't think it will interfere with the fun that is mingling with DR members and tasting each others' dishes.
  16. monavano
    Oven roasted pork loin that had been marinating in lemon zest & juice, pommery mustard, rosemary, garlic & evoo. Squash and zucchini gratin Puree of cauliflower Mint chocolate chip ice cream.
  17. monavano
    Egg casserole with bell peppers, onions, broccoli, lots of cheddar. Rosemary potatoes. Turkey sausage.
  18. monavano
    What happens re: the money to reserve? How can we reimburse should this get cancelled? Hopefully it won't come to that
  19. monavano
    ^ Isn't the technique to grill one side, flip and quickly top-> cook?
  20. monavano
    I think there are many delicious sauce recipes out there and I'd suggest you give the simplest tomato recipe a try. Drain a can of San Marzano tomatoes into a colander, pressing out excess liquid. Break tomatoes up by hand and spread on dough. Sprinkle kosher salt and continue with cheese, herbs, evoo and more s+p. For homemade "jarred" pizza sauce, I use puree for my tomato product, Italian seasoning, chili flakes, garlic granules, onion powder, s+p, cooked down until thickened. Extra dried oregano on top after baking. eta: a little pinch of sugar in the homemade sauce.
  21. monavano
    The WaPo gives a sobering account of some of the effects of the shutdown. "Maryland, where many federal workers live, could lose up to $5 million per day in income and sales tax revenue." Looks like WIC is hanging on by a thread for now.
  22. monavano
    The ripples are reaching far and wide, well beyond those directly losing income due to the government shutdown. I think this whole mess is beyond shameful. The Congressmen moving the WW II Memorial barricades and giving the park rangers guff particularly made me disgusted.
  23. monavano
    Sungold and sun dried tomato soup with Parmesan, basil cream and smoked garlic bread croutons. Salad Leftover potato, leek and onion tart. Apple pie tart with oatmeal crumble topping and caramel sauce.
  24. monavano
    Hmm... Marc Vetri? Georges Perrier?
  25. monavano
    Proustian memories, locally, momentarily.
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