Comments on: the week of cooking averagely http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Noah http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-383607 Noah Fri, 21 May 2010 18:33:23 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-383607 I'm a professional chef turned food salesman and I worked in a Euro Bistro that had a risotto fritter appetizer. We combined: Cooked risotto (prepared simple, no cream, butter etc) crumbled spicy sausage, diced roasted red peppers, chopped herbs, fresh mozz (diced small), shredded mozz, and the key binder - powdered parmesan. I always added the parm last so you can adjust the moisture level. Powdered parm is a drier, so it will firm up the fritter mix. Roll into golf ball sized balls, then put through the standard breading procedure (flour, egg, parmesan breadcrumbs) and then refrigerate. You can always do a tester fritter to adjust seasoning and see how it holds up. The combination of powdered parm with the breading will keep your fritter from blowing up in the deep fryer. It takes a ton of work to do it right, but they're worth it! Hope this helps, Noah I’m a professional chef turned food salesman and I worked in a Euro Bistro that had a risotto fritter appetizer. We combined: Cooked risotto (prepared simple, no cream, butter etc) crumbled spicy sausage, diced roasted red peppers, chopped herbs, fresh mozz (diced small), shredded mozz, and the key binder – powdered parmesan.

I always added the parm last so you can adjust the moisture level. Powdered parm is a drier, so it will firm up the fritter mix. Roll into golf ball sized balls, then put through the standard breading procedure (flour, egg, parmesan breadcrumbs) and then refrigerate.

You can always do a tester fritter to adjust seasoning and see how it holds up. The combination of powdered parm with the breading will keep your fritter from blowing up in the deep fryer. It takes a ton of work to do it right, but they’re worth it!

Hope this helps,
Noah

]]> By: Kahmen http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-6959 Kahmen Sat, 10 Feb 2007 13:25:08 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-6959 I love that you have 'off' days - it makes you gloriously, lovably human! The food, even the ruined experiments, sounds amazing. My boy set his kitchen on fire twice in about 3 weeks. Now THAT'S off. I love that you have ‘off’ days – it makes you gloriously, lovably human! The food, even the ruined experiments, sounds amazing.

My boy set his kitchen on fire twice in about 3 weeks. Now THAT’S off.

]]> By: Julie Tilsner http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-6416 Julie Tilsner Thu, 08 Feb 2007 16:41:36 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-6416 Well Deb, let me just say that I, for one, am hugely appreciative that you sometimes botch things in the kitchen. I love your blog, read it regularly and learn a lot! (and the photographs!! Talk about food porn!) But intimidating much? Mere mortals are held in your sway. Let's hear more about your all-too human failures! Well Deb, let me just say that I, for one, am hugely appreciative that you sometimes botch things in the kitchen. I love your blog, read it regularly and learn a lot! (and the photographs!! Talk about food porn!) But intimidating much? Mere mortals are held in your sway. Let’s hear more about your all-too human failures!

]]> By: Mallika http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-4935 Mallika Sun, 04 Feb 2007 00:20:31 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-4935 Flour. Always works to bind overly wet mixtures that won´t shape up. I had a minor debacle with my mum-in-law´s fish cakes (too much water in the potatoes). But the flour trick really worked. Lovely Tarte Tatin. Did it make up for the other recipes? Flour. Always works to bind overly wet mixtures that won´t shape up. I had a minor debacle with my mum-in-law´s fish cakes (too much water in the potatoes). But the flour trick really worked.

Lovely Tarte Tatin. Did it make up for the other recipes?

]]> By: almost vegetarian http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-4925 almost vegetarian Sat, 03 Feb 2007 18:06:35 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-4925 It happens. Heaven knows, it happens. I've made everything from gorgeous souffles that deflated the second (the very second, mind you) they left the kitchen to sure-fire dishes that were not. Sometimes you can spice or butter your way out of it. Sometimes you order pizza! C'est la vie. It happens. Heaven knows, it happens. I’ve made everything from gorgeous souffles that deflated the second (the very second, mind you) they left the kitchen to sure-fire dishes that were not. Sometimes you can spice or butter your way out of it. Sometimes you order pizza! C’est la vie.

]]> By: Ari (Baking and Books) http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-4898 Ari (Baking and Books) Sat, 03 Feb 2007 05:37:31 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-4898 I'm glad your tarte came out so gorgeously delicious! Maybe those little food mishaps earlier were just building up some kitchen karma so this one could come out looking and tasting so good. :) I’m glad your tarte came out so gorgeously delicious! Maybe those little food mishaps earlier were just building up some kitchen karma so this one could come out looking and tasting so good. :)

]]> By: Celeste http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-4887 Celeste Fri, 02 Feb 2007 21:29:45 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-4887 Leeks don't have enough sugar in them for the kind of caramelizing you are used to. I agree with the others in that the only way I really enjoy them is in a potato soup. I like to cut them into rings and rinse them in a colander rther than slice and dice them, though; I think it's prettier. I think cream is essential (at least some!) and I saute the leeks in butter only. Finely mash up some of the potato to thicken to taste; I tried a tip once to use instant potato flakes for speed, but I felt like it was too easy to overdo them and the soup seemed bland. Never again. This is one soup that I like better fresh. I use white pepper in it. I never want anything to go with it for dinner, but hopefully when you try it you will think of a side that would be perfect! I love your blog. It's so peaceful here. Leeks don’t have enough sugar in them for the kind of caramelizing you are used to. I agree with the others in that the only way I really enjoy them is in a potato soup. I like to cut them into rings and rinse them in a colander rther than slice and dice them, though; I think it’s prettier. I think cream is essential (at least some!) and I saute the leeks in butter only. Finely mash up some of the potato to thicken to taste; I tried a tip once to use instant potato flakes for speed, but I felt like it was too easy to overdo them and the soup seemed bland. Never again. This is one soup that I like better fresh. I use white pepper in it. I never want anything to go with it for dinner, but hopefully when you try it you will think of a side that would be perfect!

I love your blog. It’s so peaceful here.

]]> By: Kristen http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-4885 Kristen Fri, 02 Feb 2007 20:10:15 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-4885 Hey - you are human. Its good to know :) I had an off week of dinner prep too. I'm going to blame it on the weather! Hey – you are human. Its good to know :)

I had an off week of dinner prep too. I’m going to blame it on the weather!

]]> By: Madina http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-4879 Madina Fri, 02 Feb 2007 17:31:13 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-4879 Thank you Deb! You inspired me, and now I need to re-organize my kitchen to fit the new tart pan and a cast iron skillet I currently covet. I think it will be a 10 inch. Thank you Deb! You inspired me, and now I need to re-organize my kitchen to fit the new tart pan and a cast iron skillet I currently covet. I think it will be a 10 inch.

]]> By: Susan at Food "Blogga" http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely/#comment-4873 Susan at Food "Blogga" Fri, 02 Feb 2007 16:34:14 +0000 http://smittenkitchen.com/2007/01/the-week-of-cooking-averagely#comment-4873 Dang! That was a good post! Dang! That was a good post!

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