Sunday Cook's Profile

Display Name: Sunday Cook
Member Since: 1/10/08

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@queenforaday Good luck! Make sure you stop in at Romanengo's if you haven't before - an amazingly beautiful store.


New Favorite Pasta: Hand-Stamped Croxetti Discs
7/29/10 07:24 AM

@Queenforaday - I can't find the name of the place, but: it's in the Medieval part of town. Stand facing Pietro Romanengo's candy shop on Via Soziglia and walk to your right up the street. I think it's on the corner of Soziglia and Vicolo Lavagna (?) if not it's nearby (definitely on a corner). The window is full of dioramas and scale models - it's primarily a toy store. I had to ask the shopkeeper to see them. Closed Sunday / Monday I remember clearly.


New Favorite Pasta: Hand-Stamped Croxetti Discs
7/29/10 06:22 AM

I bought a croxetti (also called "corzetti") stamp when we visited Genoa two years ago. I've never seen them for sale here, but if you or someone you know is heading to Genoa I can give you a line on them. I blogged about the stamp, here's my pictures: http://cooking4theweek.blogspot.com/2008/11/week-of-november-2.html

I found some for sale here http://www.cortibros.biz/tek9.asp?pg=products&specific=jpkrcpp0 The price is about what I paid in Genoa - mine is pear wood.

You can also just cut out circles of pasta dough and press them over a comb or butter paddle to get ridges. Nowhere near as pretty, but effective at sauce catching and cheaper than a hand-carved stamp.


New Favorite Pasta: Hand-Stamped Croxetti Discs
7/28/10 06:29 PM

As a vendor at my local market, I'll add to this excellent list: If you do come early, know what the opening time is and don't try to jump the clock. My market has strict rules for its vendors: one of of which is that we are NOT permitted to sell anything until 9:00 when the market opens. If we do, we can lose our right to sell and get kicked out of the market. So, also, when I tell you I can't sell to you yet, don't give me a hard time about "stupid rules".

Not all markets run this way, but mine does and as a vendor, I appreciate it. This way my booth can be gorgeous at 9:00 when you come up to buy.


The Farmers' Market: Helpful Hints and Etiquette Tips | Apartment Therapy The Kitchn
7/12/10 04:16 PM

I'll throw my vote behind the bleach method too. Works amazingly well - just be sure to fill the pot all the way to the top with water, otherwise you'll get a ring at the top where the ceramic didn't get bleached.


How Do I Clean the Stains Off My Le Creuset Dutch Oven? Good Questions | Apartment Therapy The Kitchn
1/28/10 11:17 AM

I read Schrambling's article and gave out a hearty "hear hear". I think her point was that kids are kids, and as such should be learning from adults, or at least exploring under their guidance. A lot of cooking *is* dangerous: sharp knives, open flame, hot ovens and such.

Until a certain age, children need to be supervised closely in that environment (I grew up baking and cooking and am a very good cook today - my creativity was hardly quashed at all by the guidance my mom gave me).

I think other point, which again I second: is that we're all a little too taken by the novelty of kids and food. A fourteen-year old doesn't have the life and culinary experience to be an informed critic (that said, I know plenty of thirty-somethings who are equally unqualified). A five year old doesn't have an educated palate (although he may have a naturally good one).

Finally, by making these kids into media darlings we turn their enthusiasm into something special, when it really shouldn't be. Children *should* love food, love to eat, love to be with their families. They have to be culinary savants, they just have to be kids full of childlike curiosity. Good parents will encourage curiosity without expecting their child to become the next Zagat or Rachel Ray.


Apartment Therapy The Kitchn | Blogging Slate: Are You Sick of the Kiddie Foodie Movement?
3/9/09 05:42 PM

I tried these a few months ago and while I liked the low-fat nature and the crispiness of the 'taters, I thought there was a weird metallic taste in the potato. Maybe it was the potato I used, but I was sort of disappointed in the results.


Apartment Therapy The Kitchn | Recipe Recommendation: DIY Potato Chips...in the Microwave
9/26/08 04:57 AM

Duck confit ... lots of duck confit. :-)


Apartment Therapy The Kitchn | Thursday Giveaway: 7-Quart Slow Cooker from Calphalon
9/25/08 12:42 PM

I use the Traveler's Lunchbox method also (lauraw's post). One thing - once that buttermilk starts to separate from the curds, things get very splashy. I cover the top of my Kitchen Aid with plastic wrap to protect against errant waves of buttermilk.


Apartment Therapy The Kitchn | Do You Have A Good Recipe For Homemade Butter?
9/23/08 01:39 AM

I made my first batch recently. My flickr set of the process is here.

It was much easier than I thought it would be. For me, the hardest part was getting my hands on the pork belly. I talked to my local butcher and ended up having to order a whole [10-pound] belly. I "baconized" 4 pounds and put the other 6 into the freezer for future experiments.

I thought mine came out great. I used Michael Ruhlman's method (from Charcuterie). It's actually on the NY Times web site - search for "ruhlman" and "bacon".


Apartment Therapy The Kitchn | Have You Ever Made Your Own Bacon?
9/19/08 02:52 AM

Two other things I forgot to mention:

First, echoing Karen1Monger - toast your quinoa for a little more flavor. I do this in a skillet then toss the grains into my rice cooker. I have also done this in my toaster oven (which was very easy and hands off). Just get them golden, not super dark brown.

Also, I find quinoa freezes quite well, so when I make it, I usually make a double batch and freeze what we don't eat for dinner. After it's cooled, put 1-2 cup amounts in little freezer bags.

@ SFGail - For more flavor, try the toasting method above. Also, try cooking it in chicken or vegetable broth instead of water. Finally, a little grated parmesan never hurts!


Apartment Therapy The Kitchn | How to Cook Quinoa
9/19/08 02:46 AM

I have a cheapo rice cooker and use it to cook my quinoa. I usually use a 1.75:1 ratio instead.

I heartily endorse the rice cooker method for quinoa cookin'.


Apartment Therapy The Kitchn | How to Cook Quinoa
9/18/08 01:20 PM

Good question - I'll try an experiment this weekend and will check back in. But my gut says, yes, it's probably true for stone fruit too.


Apartment Therapy The Kitchn | Look! Tomatoes Make Good Centerpieces Too
8/29/08 02:01 PM

A beautiful way to display summer's bounty. However (you knew that was coming ...), your tomatoes will last longer if you display them stem-end down. Stem-up, as displayed, will encourage rot at the base of the tomato.

One question for you: How on earth do you keep your table clear of all the detritus that collects, like mail, magazines, books that need to go to the library? What a gorgeous open space!


Apartment Therapy The Kitchn | Look! Tomatoes Make Good Centerpieces Too
8/26/08 01:33 AM

One of the things I love about my small house is that it doesn't have a dining room. Our kitchen is large enough to hold a table for eight people, so we always eat there, or out on our deck when the weather cooperates.

The only drawbacks are that you do need to work (very) clean when cooking for guests, and that you never have that nice big dining table to leave projects out on.


Apartment Therapy The Kitchn | The End of the Dining Room?
7/15/08 12:11 PM

I love tarragon butter (fresh tarragon only please!) - great on toasted bread with egg salad.

With seafood, I make a double coriander butter: minced cilantro and ground toasted coriander seeds with a squeeze of lemon.


Apartment Therapy The Kitchn | Summer Essential: Herb Butter
7/11/08 08:23 AM

I strongly recommend baskets without handles - I use grill grids, not baskets. If you use a gas grill, it is well near impossible to close the lid of the grill when you used a "handles" basket.

That said, I use them for grilling asparagus and mushrooms - it's so much easier to toss the veggies in than to skewer them. When they are done, you can just lift the whole grid off the heat (with potholders of course!).


Apartment Therapy The Kitchn | Grilling Tool: Grill Baskets for Vegetables
7/7/08 05:58 AM

@ Kathryn

Glad you like the post. One other item I forgot to mention: I always pack an extra napkin to use as a placemat - those tray tables can be *really* nasty. To keep things cheerful I use those super-fancy paper napkins with fun and beautiful patterns.

For water, I use Platypus bottles that I fill in the airport: they fold up flat when empty, so they don't take up any extra space when they aren't holding water.

Have a great trip!


Apartment Therapy The Kitchen | What Foods Can You Carry On The Plane?
4/16/08 02:10 PM

I consider packing food for a flight to be a lot of fun. I posted my tips for this task on my blog: http://cooking4theweek.blogspot.com/2007/07/just-plane-food.html

Obviously, the big no-nos: Nothing stinky, drippy, too oily ...

The things that people forget (and that can make your trip so much better):
Pack napkins and /or moist towelettes for cleanup.
Pack something for breakfast and/or snack - on a long flight you will be starving by the time you land and it can very disorienting to have to cure the munchies in an unfamiliar airport (I like cheddar and crackers and dried fruit for this).
Pack something for your neighbors - you don't have to share your whole meal, but you can make friends quickly if you share a square of chocolate, a cookie or a piece of fruit.


Apartment Therapy The Kitchen | What Foods Can You Carry On The Plane?
4/15/08 01:07 PM