Comments on: Peperonata rustica. http://www.caviarandcodfish.com/2009/12/peperonata-rustica/ ...a kitchen diary Wed, 15 Jun 2011 15:06:45 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Carmen Oblander http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-5646 Carmen Oblander Thu, 02 Dec 2010 11:56:46 +0000 http://caviarandcodfish.com/?p=2456#comment-5646 Thank you so much, this was very interesting. I was actually born in Madrid ( not telling what year though!) but moved around various parts of europe and lastly settled in Britain when I was 7. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. Funny, how I dont remember anything except the smells,isn't it! I actually found a internet site dedicated to <a href="http://www.spanishrecipe.net/food/beef/" rel="nofollow">spanish recipes</A>, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I'll get my husband to add your website to my rss app... Thank you so much, this was very interesting. I was actually born in Madrid ( not telling what year though!) but moved around various parts of europe and lastly settled in Britain when I was 7. I dont remember an awful lot of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. Funny, how I dont remember anything except the smells,isn’t it! I actually found a internet site dedicated to spanish recipes, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your website to my rss app…

]]> By: hermes handbags http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-4940 hermes handbags Mon, 05 Jul 2010 08:33:48 +0000 http://caviarandcodfish.com/?p=2456#comment-4940 I love Thomas Keller, don’t get me wrong. BUT. BUT! Those pictures of him in that cookbook are ridiculous. Don’t ya think? But. I am sure the food is perfect, as always, in his new cookbook. I cooked out of Bouchon over the holidays, and all of the food was stunning! Happy New Year:) I love Thomas Keller, don’t get me wrong. BUT. BUT! Those pictures of him in that cookbook are ridiculous. Don’t ya think? But. I am sure the food is perfect, as always, in his new cookbook. I cooked out of Bouchon over the holidays, and all of the food was stunning! Happy New Year:)

]]> By: Caviar and Codfish » Blog Archive » Shrimp with Soffritto http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-4834 Caviar and Codfish » Blog Archive » Shrimp with Soffritto Thu, 24 Jun 2010 21:16:36 +0000 http://caviarandcodfish.com/?p=2456#comment-4834 [...] I use it for countless things beside this shrimp, including mixed in to plain pasta, or in this peperonata rustica. It’s beautiful, full of caramelized flavors, and luscious, garlicky depth. Having this stuff [...] [...] I use it for countless things beside this shrimp, including mixed in to plain pasta, or in this peperonata rustica. It’s beautiful, full of caramelized flavors, and luscious, garlicky depth. Having this stuff [...]

]]> By: Cod basquaise. « Caviar and Codfish http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-3073 Cod basquaise. « Caviar and Codfish Tue, 05 Jan 2010 22:07:04 +0000 http://caviarandcodfish.com/?p=2456#comment-3073 [...] urchin sauce and caviar.Jennifer J on Linguine with sea urchin sauce and caviar.nicole on Peperonata rustica.Kathy on Linguine with sea urchin sauce and caviar.Robin on Peperonata rustica.sara on [...] [...] urchin sauce and caviar.Jennifer J on Linguine with sea urchin sauce and caviar.nicole on Peperonata rustica.Kathy on Linguine with sea urchin sauce and caviar.Robin on Peperonata rustica.sara on [...]

]]> By: nicole http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-3072 nicole Mon, 04 Jan 2010 21:01:52 +0000 http://caviarandcodfish.com/?p=2456#comment-3072 I took my brother to Ad Hoc on xmas eve for a belated birthday dinner -- it was SO good (main course was fried chicken with waffles, and for me, the vegetarian, I had the waffled with roasted peppers and cauliflower which made me very happy given my obsession with roasted cauliflower :); also THREE cheeses from my beloved Cowgirl Creamery, le sigh); that + this post now makes me want to buy the cookbook, either for me or as a gift. Delicious, all. Hope you had a wonderful and delicious time ringing in the new year -- here's to a fantastic 2010! I took my brother to Ad Hoc on xmas eve for a belated birthday dinner — it was SO good (main course was fried chicken with waffles, and for me, the vegetarian, I had the waffled with roasted peppers and cauliflower which made me very happy given my obsession with roasted cauliflower :); also THREE cheeses from my beloved Cowgirl Creamery, le sigh); that + this post now makes me want to buy the cookbook, either for me or as a gift. Delicious, all.

Hope you had a wonderful and delicious time ringing in the new year — here’s to a fantastic 2010!

]]> By: Robin http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-3071 Robin Mon, 04 Jan 2010 17:03:19 +0000 http://caviarandcodfish.com/?p=2456#comment-3071 Sara, Thomas Keller is a fantastic recipe writer, and I read his cookbooks for the details that he includes in them. His soffrito is different from many versions I have come across. And while, yes, simmering onions and tomato and garlic for a few hours in olive oil may be "common" for Spanish cooking, the exact details of his soffrito made it the best soffrito I have ever made. Also, please do not come onto my American blog and talk disdainfully about American cooking. You may have some cliched ideas of Americans in your head, but I guarantee that they do not apply to me. Thanks. Sara, Thomas Keller is a fantastic recipe writer, and I read his cookbooks for the details that he includes in them. His soffrito is different from many versions I have come across. And while, yes, simmering onions and tomato and garlic for a few hours in olive oil may be “common” for Spanish cooking, the exact details of his soffrito made it the best soffrito I have ever made. Also, please do not come onto my American blog and talk disdainfully about American cooking. You may have some cliched ideas of Americans in your head, but I guarantee that they do not apply to me. Thanks.

]]> By: sara http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-3070 sara Mon, 04 Jan 2010 15:52:49 +0000 http://caviarandcodfish.com/?p=2456#comment-3070 such a hype about this book. Americans cannot do anything without involving some celebrity effects. This recipe consists the most basic things such as soffrito that is literately as common in Spanish cooking as American's catchup; and roasted pepper in oven that the whole world does that as long as people have an oven. such a hype about this book. Americans cannot do anything without involving some celebrity effects. This recipe consists the most basic things such as soffrito that is literately as common in Spanish cooking as American’s catchup; and roasted pepper in oven that the whole world does that as long as people have an oven.

]]> By: Peperonata rustica – Caviar and Codfish | Happy Happy Joy Joy http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-3069 Peperonata rustica – Caviar and Codfish | Happy Happy Joy Joy Mon, 04 Jan 2010 06:50:23 +0000 http://caviarandcodfish.com/?p=2456#comment-3069 [...] rustica – Caviar and Codfish Peperonata rustica. « Caviar and Codfish. If you enjoyed this post, make sure you subscribe to my RSS [...] [...] rustica – Caviar and Codfish Peperonata rustica. « Caviar and Codfish. If you enjoyed this post, make sure you subscribe to my RSS [...]

]]> By: Robin http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-3068 Robin Sat, 02 Jan 2010 17:24:43 +0000 http://caviarandcodfish.com/?p=2456#comment-3068 Thanks, Rebekka! We over-brined the pork belly confit, though it was still delicious. The sea urchin was the star of the night (and I just posted it!) Really, really easy recipe, and if you have kitchen gloves, you can prepare the sea urchin easily and safely. Let me know if you are going to try, and if you need any help. :) Thanks, Rebekka!

We over-brined the pork belly confit, though it was still delicious. The sea urchin was the star of the night (and I just posted it!) Really, really easy recipe, and if you have kitchen gloves, you can prepare the sea urchin easily and safely. Let me know if you are going to try, and if you need any help. :)

]]> By: rebekka http://www.caviarandcodfish.com/2009/12/peperonata-rustica/#comment-3067 rebekka Sat, 02 Jan 2010 15:00:32 +0000 http://caviarandcodfish.com/?p=2456#comment-3067 All of your previous New Year's meals are positively making me DROOL!!!!! I am so impressed. How was dinner this year? Please tell us about the pork belly confit. And the sea urchin pasta...one of my favorite things EVER...always have I wanted to make it at home. Always too nervous. All of your previous New Year’s meals are positively making me DROOL!!!!! I am so impressed. How was dinner this year? Please tell us about the pork belly confit. And the sea urchin pasta…one of my favorite things EVER…always have I wanted to make it at home. Always too nervous.

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