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Tonight's dinner...lots of winners....
- Thread starter traca
- Start date
shaun-in-to
Well-known member
This recipe got great reviews on epicurious. I made the
salmon stuffed with fennel and tomatoes instead, which was delish, and I look forward to trying the lacquered salmon. Was it a hit, and would you make it again?
salmon stuffed with fennel and tomatoes instead, which was delish, and I look forward to trying the lacquered salmon. Was it a hit, and would you make it again?
Yes, I'd make it again. I really liked the way the fish turned out with the low oven...note...
I did end up making the sauce twice though. The recipe says reduce to 1 cup and for me, it was burned by then. At about 1 3/4 cup or 1 1/2 cup, it was just perfect.
It's tough for me to try other salmon recipes because I have one that I really like. I'm crazy about the sweet bourbon salmon (see link). Next time, I'd like to use this sauce, cooked in a low oven like the lacqured salmon. Mmm...I think that just might be the perfect combination for me!
http://recipes.chef2chef.net/recipe-archive/27/147141.shtml
I did end up making the sauce twice though. The recipe says reduce to 1 cup and for me, it was burned by then. At about 1 3/4 cup or 1 1/2 cup, it was just perfect.
It's tough for me to try other salmon recipes because I have one that I really like. I'm crazy about the sweet bourbon salmon (see link). Next time, I'd like to use this sauce, cooked in a low oven like the lacqured salmon. Mmm...I think that just might be the perfect combination for me!
http://recipes.chef2chef.net/recipe-archive/27/147141.shtml
Meryl, it really depends on the coffee you use. I used espresso in a French Press b/c
I really like that deep coffee flavor. I'd say it probably could have been more intense, but if you're looking to shy away from the big coffee flavor, it would be easy to do (weaker coffee).
I really like that deep coffee flavor. I'd say it probably could have been more intense, but if you're looking to shy away from the big coffee flavor, it would be easy to do (weaker coffee).
Yeah, it's funny. He knew I worked with a chef and knew tons of industry folk, but
somehow, he missed the point that I like to cook (probably because I really don't get to cook that often AND because when we met...I'd actually asked him how to use a waffle maker...LOL!)
Anyway, this was the first time he'd seen me in action...and he couldn't believe everything was made from scratch!
Let's just say...he was pleasantly surprised. smileys/smile.gif
somehow, he missed the point that I like to cook (probably because I really don't get to cook that often AND because when we met...I'd actually asked him how to use a waffle maker...LOL!)
Anyway, this was the first time he'd seen me in action...and he couldn't believe everything was made from scratch!
Let's just say...he was pleasantly surprised. smileys/smile.gif
That should work. When my friend tried it, she recognized it as coffee right away so
I think you're good on that front.
Have you ever made Vietnamese coffee...in the little pots that sit over a cup and strain out? The process takes a while...but the amount of time the grinds steep in the water is much longer (the grind is finer too) and it produces a very strong coffee. We have several Asian markets here in Seattle and you can buy the little pots for a couple dollars a piece (they make one serving each.) When I go to my favorite Vietnamese deli, they have a tray full of these little pots perched over plastic cups, draining and waiting for purchase. Stir in the sweetened condensed milk and a scoop of ice and you are good to go.
The base for the ice cream tastes exactly like the Vietnamese coffee I order...
I wonder if French Roast might be the ticket you're looking for. Personally, I'm not a big fan of the smokiness in French Roast coffee, but for some reason, in my mind...French Roast seems to deliver a bigger coffee flavor. (With all this coffee chat...can you tell I used to work for Starbucks?!?! LOL!)
Heck, this is a great recipe to expirament with. It comes together in a snap and costs just a couple dollars to make. Coffee and the sweetened condensed milk are your biggest expense here...and it's oh-so-worth-it! smileys/smile.gif
I'd love to hear what you settle on...
I think you're good on that front.
Have you ever made Vietnamese coffee...in the little pots that sit over a cup and strain out? The process takes a while...but the amount of time the grinds steep in the water is much longer (the grind is finer too) and it produces a very strong coffee. We have several Asian markets here in Seattle and you can buy the little pots for a couple dollars a piece (they make one serving each.) When I go to my favorite Vietnamese deli, they have a tray full of these little pots perched over plastic cups, draining and waiting for purchase. Stir in the sweetened condensed milk and a scoop of ice and you are good to go.
The base for the ice cream tastes exactly like the Vietnamese coffee I order...
I wonder if French Roast might be the ticket you're looking for. Personally, I'm not a big fan of the smokiness in French Roast coffee, but for some reason, in my mind...French Roast seems to deliver a bigger coffee flavor. (With all this coffee chat...can you tell I used to work for Starbucks?!?! LOL!)
Heck, this is a great recipe to expirament with. It comes together in a snap and costs just a couple dollars to make. Coffee and the sweetened condensed milk are your biggest expense here...and it's oh-so-worth-it! smileys/smile.gif
I'd love to hear what you settle on...
You are so right!
Now that I think about it, he was more familiar with the professional side of life. Now that you mention it, I'm often surprised when I learn about people's hobbies...and see another side of their life. LOL!
Case in point...the man is a scientist working on a very large project in Europe...and I still can't get over how obsessed he is about this cherry tree in his yard. It's really too funny, he's trying to figure out how to keep the squirrels and birds away...then one day the crows came in and plundered all the remaining fruit. This season, he's positively eaten his weight in cherries--inspite of the birds. But he's still upset about the crows. LOL!
Now that I think about it, he was more familiar with the professional side of life. Now that you mention it, I'm often surprised when I learn about people's hobbies...and see another side of their life. LOL!
Case in point...the man is a scientist working on a very large project in Europe...and I still can't get over how obsessed he is about this cherry tree in his yard. It's really too funny, he's trying to figure out how to keep the squirrels and birds away...then one day the crows came in and plundered all the remaining fruit. This season, he's positively eaten his weight in cherries--inspite of the birds. But he's still upset about the crows. LOL!
Hey Traca, no I've never tried Vietnamese coffee, but it sounds really good.I always have Italian
Roast in the house (Columbian beans,) and prefer that over the French. I've been making my favorite chocolate ice cream over and over and over, so I really want to try the coffee. Thanks a lot for the recipe! I'll let you know how it turns out.
Roast in the house (Columbian beans,) and prefer that over the French. I've been making my favorite chocolate ice cream over and over and over, so I really want to try the coffee. Thanks a lot for the recipe! I'll let you know how it turns out.