Share your Thoughts on Recipes, Versions, and Ingredients

[Z-Cook]

Have you come across a recipe or dish or ingredient or combo that has caught your eye? Is there something you've looked at or want to try or tried? Or have something to say or ask about? Either on CB or elsewhere? Any good food writers you like? Do tell!

 

[Z-Cook]

Frida Khalo's zucchini salad popped up when I searched an old black bean tamale recipe that used to be on Saveur's website - sadly no longer there. The salad calls for anejo cheese which is crumbly, with parmesan as a sub. As anejo isn't always easy to get hold of, might feta or something more crumbly than parmesan be more suitable? Thoughts?

Frida Kahlo's Zucchini Salad

 

[badjak]

Have you come across a recipe or dish or ingredient or combo that has caught your eye? Is there something you've looked at or want to try or tried? Or have something to say or ask about? Either on CB or elsewhere? Do tell!

I think there are a number of interesting combo's coming out of the "food pairing" thread.

I have a couple of ingredients that I would like to try if and when I can get my hands on them.
Combo's less so

 

[Z-Cook]

I think there are a number of interesting combo's coming out of the "food pairing" thread.

I have a couple of ingredients that I would like to try if and when I can get my hands on them.
Combo's less so

Speaking of which, I need to make some more chili oil. I've used Maggie Zhang's Omnivore's Cookbook blog chili oil as starting point/inspo. I've been looking at her DanDan noodles recently.

 

[medtran49]

As anejo isn't always easy to get hold of, might feta or something more crumbly than parmesan be more suitable? Thoughts?

Frida Kahlo's Zucchini Salad

Cotija.

 

[Z-Cook]

Cotija.

That's easy to get hold of

 

[karadekoolaid]

Cotija.

Yep, I'd agree. "Proper" cotija is aged for a minimum of 3 months (maybe more) and añejo for 6 months.
We've got similar cheeses over here in Venezuela.
You could probably get by with a feta cheese, although traditional feta is made with sheep's/goat milk rather than cow's milk. Parmesan would be an absolute no-no; far too strong.

 

[detroitdad]

Beef wellington is top on my list

 

[Morning Glory]

You could probably get by with a feta cheese, although traditional feta is made with sheep's/goat milk rather than cow's milk.

I believe that traditionally anejo is or was also made with goat's milk. I think feta might work quite well in this salad. The salad contains rather a lot of olive oil and avocados are fatty too, so the tang of feta would be a good contrast.

 

[Z-Cook]

Yep, I'd agree. "Proper" cotija is aged for a minimum of 3 months (maybe more) and añejo for 6 months.
We've got similar cheeses over here in Venezuela.

Yep, Spanish style cheeses - btw was to remember the name of that amazing sounding cardoon thistle coagulated cheese you had a while back - was going to ask the family contingent in Spain if they'd come across it. They're in Andalusia - cheeses are quite regional but they have some great cheese places in their area.

You could probably get by with a feta cheese, although traditional feta is made with sheep's/goat milk rather than cow's milk. Parmesan would be an absolute no-no; far too strong.

Thought that might be the case- didn't sound right.

 

[Z-Cook]

I believe that traditionally anejo is or was also made with goat's milk. I think feta might work quite well in this salad. The salad contains rather a lot of olive oil and avocados are fatty too, so the tang of feta would be a good contrast.

Contrasting cheese tang is definitely the thing (or thang ) in this salad. Actually feta is harder to get hold of in this part of the world than cotija - unsurprisingly!

 

[rjchurch47]

Keen to try Vadouvan (French Curry) and compare to good old "British" curry and more importantly with the Indian food when dining with ex-colleagues from India. Vadouvan is meNt to be excellent with Monkfish.

 

[Barriehie]

Interesting bit of history on the word "curry". Curry is a British invention to encompass the spices and stews of the Indian subcontinent, of which there are many and quite varied.

karadekoolaid???

 

[Z-Cook]

Keen to try Vadouvan (French Curry) and compare to good old "British" curry and more importantly with the Indian food when dining with ex-colleagues from India. Vadouvan is meNt to be excellent with Monkfish.

That's a new one on me - not heard of that mix before - thanks for that. Didn't realise there were French outposts in India, one being Pondicherry, I'm reading. Definitely something worth digging into - fascinating. Sounds a bit like Goa and the Portuguese influence esp in cooking. Very fond of Goan, me.

It says usually ready made up. Would you buy it or do you make up your own mixes and masalas?

Vadouvan - Wikipedia

 

[Z-Cook]

Interesting bit of history on the word "curry". Curry is a British invention to encompass the spices and stews of the Indian subcontinent, of which there are many and quite varied.

karadekoolaid???

It is, and is also still kind of a shorthand that people use for what is now more commonly called South Asian cuisine with huge regional variations. Spicy stews!