Comments on: the duds of summer http://smittenkitchen.com/2008/09/the-duds-of-summer/ Sat, 20 Mar 2010 07:44:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Linda http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-321713 Linda Tue, 22 Sep 2009 21:09:17 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-321713 First off, congratulations to you and Alex and welcome Jacob! I know I am way late in the game, but thanks for the post - I am always hugely disappointed when a dish comes out as 'eh'. Looking at the bright side, that means that most come out much better though! About the mushrooms: I cook up black trumpet mushrooms as often as I can get my hot little hands on them. - I expect that they are much more readily available (and fresher, not to mention cheaper) here in Northern California. The key to these (and most other mushrooms) is to use dry heat, rather than sauteeing in butter. Those little guys are full of water and wil get slimy otherwise. try it even on a regular mushroom - it makes a big difference. First off, congratulations to you and Alex and welcome Jacob!

I know I am way late in the game, but thanks for the post – I am always hugely disappointed when a dish comes out as ‘eh’. Looking at the bright side, that means that most come out much better though!

About the mushrooms: I cook up black trumpet mushrooms as often as I can get my hot little hands on them. – I expect that they are much more readily available (and fresher, not to mention cheaper) here in Northern California. The key to these (and most other mushrooms) is to use dry heat, rather than sauteeing in butter. Those little guys are full of water and wil get slimy otherwise. try it even on a regular mushroom – it makes a big difference.

]]> By: Elizabeth http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-259098 Elizabeth Mon, 23 Mar 2009 02:24:36 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-259098 I made the asparagus pasta dish, slicing the asparagus lengthwise with a knife. In order to spruce it up a bit, I added onions, and used a rose wine instead of the water. Additionally, I added white beans to give it a little more heft (it was a post-workout dinner). Overall, it was still a very mild dish but not a dud. I think maybe using a dry white wine or maybe lemon juice and maybe making a creamier sauce. I made the asparagus pasta dish, slicing the asparagus lengthwise with a knife. In order to spruce it up a bit, I added onions, and used a rose wine instead of the water. Additionally, I added white beans to give it a little more heft (it was a post-workout dinner). Overall, it was still a very mild dish but not a dud. I think maybe using a dry white wine or maybe lemon juice and maybe making a creamier sauce.

]]> By: Shannan http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-255387 Shannan Sun, 15 Mar 2009 00:40:15 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-255387 i JUST had a whole "meh..." dinner. I bought Mark Bittman's "The Best Recipes of the World" and had only cooked a few things out of it. SOOOO I decided I was going to a do a Japanese meal completely out of the book. Miso, Rice Balls, Cuke/Onion/Chix Salad, Fresh Octopus Confit. Not one thing was praiseworthy. The meal was downright dull... not BAD, but ho-hummy after lots of work. I was depressed. (other recipes were good - I am not dissing Mark) I did like you do, the next day I went to my "go to's". Today I am prowling for new "Go To's" (with a brief and somewhat satisfying foray into someone else's disaster stories. *the stuffed toms may have been ick, but your tomatoes are so lovely. I pine for Spring and Summer. i JUST had a whole “meh…” dinner. I bought Mark Bittman’s “The Best Recipes of the World” and had only cooked a few things out of it. SOOOO I decided I was going to a do a Japanese meal completely out of the book. Miso, Rice Balls, Cuke/Onion/Chix Salad, Fresh Octopus Confit. Not one thing was praiseworthy. The meal was downright dull… not BAD, but ho-hummy after lots of work. I was depressed. (other recipes were good – I am not dissing Mark) I did like you do, the next day I went to my “go to’s”. Today I am prowling for new “Go To’s” (with a brief and somewhat satisfying foray into someone else’s disaster stories. *the stuffed toms may have been ick, but your tomatoes are so lovely. I pine for Spring and Summer.

]]> By: Aunt Leslie http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-169655 Aunt Leslie Sat, 13 Sep 2008 23:54:23 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-169655 I'm not sure how I found your website but I love it. My nieces (age 8,9 and 10) come over every Friday to cook and spend the night. Since we met you we have started making your recipes for dinner and then for Sat breakfast -- and we love you. How do you have time for all that you do? You amaze me. And thank you -- for the great pictures, the wonderful tips, and the awesome recipes. We love you, love you, love you. Oh, remember how you have to take turns with kids -- who sits in the front seat? who sets the table? who gets the guest bed? Well, now we have: Who gets to print the recipes from Smitten Kitchen? Of course we all vote on what we are cooking. Blessings on you and your spoons. I’m not sure how I found your website but I love it. My nieces (age 8,9 and 10) come over every Friday to cook and spend the night. Since we met you we have started making your recipes for dinner and then for Sat breakfast — and we love you. How do you have time for all that you do? You amaze me. And thank you — for the great pictures, the wonderful tips, and the awesome recipes. We love you, love you, love you. Oh, remember how you have to take turns with kids — who sits in the front seat? who sets the table? who gets the guest bed? Well, now we have: Who gets to print the recipes from Smitten Kitchen? Of course we all vote on what we are cooking. Blessings on you and your spoons.

]]> By: Meg http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-163634 Meg Tue, 09 Sep 2008 17:58:35 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-163634 I love your web site. So glad I found you and your wonderful commentary about food I love your web site. So glad I found you and your wonderful commentary about food

]]> By: kelley http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160580 kelley Mon, 08 Sep 2008 18:14:21 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160580 love these posts! it's hard to trust food bloggers who say every recipe is the bee's knees. love these posts! it’s hard to trust food bloggers who say every recipe is the bee’s knees.

]]> By: Tracey http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160319 Tracey Mon, 08 Sep 2008 14:09:08 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-160319 Totally with you on the Panzanella "Verde" from Epicurious. We were very disappointed with it. We'll stick to our own panzanella recipe to which I now add arugula. Yum! Totally with you on the Panzanella “Verde” from Epicurious. We were very disappointed with it. We’ll stick to our own panzanella recipe to which I now add arugula. Yum!

]]> By: justfoodnow http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-159560 justfoodnow Sun, 07 Sep 2008 18:36:22 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-159560 Love this website! Love this website!

]]> By: Jen http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-158664 Jen Sat, 06 Sep 2008 17:38:20 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-158664 I really like this <a href="http://www.epicurious.com/recipes/food/views/GRILLED-TOMATOES-STUFFED-WITH-GOAT-CHEESE-AND-SAGE-109710" rel="nofollow">recipe</a> - I tweak it a little (a little more herbs and maybe a couple cloves of garlic)... really pretty too! I really like this recipe – I tweak it a little (a little more herbs and maybe a couple cloves of garlic)… really pretty too!

]]> By: Marie http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-158194 Marie Sat, 06 Sep 2008 04:56:21 +0000 http://smittenkitchen.com/2008/09/the-duds-of-summer/#comment-158194 OK. Here's the deal. Stuffed tomatoes. Julia Child, Mastering the Art of French Cooking. Tomatoes a la Provancal. The Best. 'Nuf said. Well . . . I just clicked on the link for Luisa's Italian stuffed tomatoes. Oh dear. Sigh. I bet the Italian air and scenery help with the taste. BTW, if you are a new cook, I highy recommend Julia Child's book. There is a reason it's never been out of print since 1961. I bought it in 1964 (yes kids, I am old -- and wise) and it's the book that taught me how to cook. My mother was an all time World's Worst Cook champion. She won gold metals in awful, terrible, gastly, inedible food. I've no idea how I survived. There was no way I'd learn at my mother's knee. But thanks to Julia, I turned out to be a pretty good cook. Thankyouthankyouthankyou, Julia. OK. Here’s the deal. Stuffed tomatoes. Julia Child, Mastering the Art of French Cooking. Tomatoes a la Provancal. The Best. ‘Nuf said.

Well . . . I just clicked on the link for Luisa’s Italian stuffed tomatoes. Oh dear. Sigh. I bet the Italian air and scenery help with the taste.

BTW, if you are a new cook, I highy recommend Julia Child’s book. There is a reason it’s never been out of print since 1961. I bought it in 1964 (yes kids, I am old — and wise) and it’s the book that taught me how to cook. My mother was an all time World’s Worst Cook champion. She won gold metals in awful, terrible, gastly, inedible food. I’ve no idea how I survived. There was no way I’d learn at my mother’s knee. But thanks to Julia, I turned out to be a pretty good cook.
Thankyouthankyouthankyou, Julia.

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