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operagirlcooks's Profile

Display Name: operagirlcooks
Personal URL: http://operagirlcooks.com
Member Since: 6/3/10
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Latest Comments...

Aaaahh, those are adorable!


Easter Sweet: Jordan Almond Birdies
3/29/12 10:33 AM

This made me laugh out loud! I just got rid of my grandma's old turquoise Kobenstyle dutch oven on eBay a couple months ago -- my boyfriend once referred to it as the "ugliest pot [he had] ever seen." The pot wasn't quite heavy enough for my liking, and the style of the lid made it very difficult to grab . . . really a confounding piece of design.


Huge Cookware News: Dansk Kobenstyle Is Coming Back Into Production!
3/14/12 9:13 PM

We're having friends over for dinner tonight! I'm making chicken with a ginger/coriander/mustard rub, brown basmati rice, and a big green salad with sesame dressing. Chocolate chocolate chip cookies for dessert.


What's Cooking This Weekend?
Weekend of March 9-10, 2012
3/9/12 8:59 PM

I cook kasha (a.k.a. whole-grain porridge) almost every morning -- the Eastern European imported stuff is the best!

Here's my recipe for basic buckwheat kasha: http://operagirlcooks.com/2012/02/28/buckwheat-breakfast-kasha/

And one for amaranth with pepitas and honey:
http://operagirlcooks.com/2012/01/18/amaranth-kasha-with-pepitas-and-honey-recipe/


Beyond Oatmeal: 5 Ways to Eat More Whole Grains for Breakfast
3/8/12 9:48 AM

I'm roasting a big ol' lamb shank in the oven as we speak. Marinated with anchovies, dijon mustard, rosemary, red wine, garlic, and black pepper, on a bed of turnips, carrots, celery, onions, and mushrooms.


What's Cooking This Weekend?
Weekend of February 18-19, 2012
2/17/12 6:58 PM

Basic green lentils are a great base for a deli-style salad. Boil them in salted water for 40 mins or so (or until they're cooked through but still retain their shape), drain, then while they're still warm, toss with homemade french dressing, diced celery and bell peppers, and chopped flat-leaf parsley.


Hearty & Healthy Legumes: Dried Lentils
Ingredient Spotlight
2/17/12 11:10 AM

I'm left-handed, but I eat in the European style like normal right-handers. Not sure if anybody actually taught me to eat this way, but it's my default.

Also, loved that video. So goofy!


Using Your Knife and Fork: The American Way vs. the European Way
2/17/12 11:07 AM

What about roasting them tossed with some cumin, lemon juice, honey, and olive oil?


Ideas for Using Frozen Parsnips & Potatoes?
Ingredient Questions
2/16/12 5:56 PM

Stam487 -- I am a ChemEx/Melitta girl too! Melitta when I'm only making coffee for myself, Chemex when the BF wants some too. Pour-over for the win :-D.


French Press or Drip Method: Which Has Your Heart?
2/16/12 1:24 PM

Saw this in the NYT a couple weeks ago -- such a novel idea! I love it when methods from the molecular gastronomy crowd are easily adaptable in a home kitchen.

@Roberto -- Sous-vide always skeeves me out a little, since you're letting stuff sit in a hot plastic bag for so long. I actually love how this method ensures an evenly pink piece of protein and avoids the plastic-in-hot-water + extra-stuff-to-throw-away set-up that puts me off of sous-vide cooking!


For the Perfect Steak, First Freeze It Solid. Then Cook for an Hour.
2/9/12 5:07 PM

I like those wall-mounted spice racks! Been looking for something similar. Where did you get yours?


A Red, White, and Vintage Kitchen
Kitchen Spotlight
2/6/12 5:54 PM

Hah, that's great!


In a Pinch: Open a Beer with a Sheet of Paper
Chow
2/6/12 11:04 AM

My Double Coconut Granola has been my most popular blog post . . . ever. People love it! Melissa's right, coconut oil is awesome in granola.

How's this for chutzpah -- I even gave some to Daniel Humm and Will Guidara at a meet-up a few months ago. When they tried it (and liked it), I almost died.

http://operagirlcooks.com/2010/07/28/double-coconut-granola/


Try This: Make Granola With Coconut Oil
2/3/12 11:20 AM

Was just marveling at this post on Honest Fare this morning! So genius how she glues the layers together w/a "binding sauce" of apples and starch.


A Crustless Pie We Simply Have to Try
Honest Fare
1/27/12 7:08 PM

Just made a big loaf of gluten-free Russian bread today -- we're going to a Russian-themed pickle party tonight, and the bread is my contribution!

Here's the recipe:
http://operagirlcooks.com/2011/10/25/gluten-free-russian-bread-recipe/


What's Cooking This Weekend?
Weekend of January 26-27, 2012
1/27/12 7:06 PM

Tatterhood hit the nail on the head here -- a great kitchen for people who don't cook! It just doesn't seem to make any ergonomic sense.


A Circular Kitchen that Saves Space
1/27/12 12:18 PM

Commonsurfer is right -- $12.99 is not really cheaper than the usual travel mug. It's a cool idea, though! In general, it's nice to see things are being made to adapt to the tops of mason jars. My Hario coffee grinder's base can be replaced with a mason jar, for instance. And then there are those mesh lids for sprouting seeds (http://sproutpeople.org/supply/sprouters/lidset.html), Ball brand plastic lids for turning the jars into tupperwares . . . what's next?


Cuppow: The Lid That Turns a Canning Jar Into a Travel Mug
1/13/12 10:48 AM

Looks like an Epicurious recipe a friend turned me on to a couple years ago! It's become a staple of my beet-y repertoire =)


Recipe: Roasted Beets with Cumin, Lime, and Mint
1/11/12 1:11 PM

I just got the Hario Skerton grinder. It was recommended to me by baristas at Blue Bottle and Four Barrel -- both of them said they use this as their personal grinder at home. Ground my coffee with it for the first time this morning and it worked very well! Oh and by the way, as an added bonus, the bottom jar has a standard mason jar-sized opening. If it happens to break, a regular jam jar makes a fine replacement.


5 High-Quality Coffee Grinders
12/14/11 7:09 PM

I've been coveting those left-handed Shuns for ages!


Smoother & Straighter Slicing: 4 Knives for Lefties
12/14/11 10:57 AM