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Regine Ibold
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Lovely menu. Still love your asparagus from Comfort Me....cooked in big skillet, then dunked into balsamic vinegar. Could you print out recipe for the Apricot Crumb Tart?
Toggle Commented Jun 3, 2014 on Asparagus with a Good Green Sauce at Ruth Reichl
With Thanksgiving coming up in three weeks I'm always fretting what dinners to serve and make ahead a couple of days before the feast for eight to ten people. (Restaurants in our small town are always too crowded before and after TG) At our house those meals are expected to be almost as good as the big dinner on Thursday. Your Black Bean Chili comes to mind. Any other suggestions?
Missing your essence of summer recipes. Are you on tour? Just made Aunt Birdie's Potato Salad with six pounds freshly pulled from the rich soil at a nearby Amish farm. With Cincinnati German metts and roasted corn.....mmmmm: a Feastiary.
Toggle Commented Jun 28, 2012 on A Few More Notes from Paris at Ruth Reichl
Dear Ruth - You might enjoy this website - the food part, that is - from a son who lives on a little island in Puget Sound. http://www.jayibold.com/1/post/2012/04/chocolate-tarts-and-black-bean-soup.html
Toggle Commented Apr 7, 2012 on A Perfect Meal at Ruth Reichl
I was blown away by the creativity of "the most beautiful dish." Think lush, abstract painting. Those grads of CIA could use a little prodding from a high school art teacher.
Toggle Commented Jan 31, 2012 on The Most Beautiful Dish at Ruth Reichl
New Year's Eve. ..the January Pudding in the covered Dutch oven is simmering clickety-clack on the stove. My husband looked perplexed as we are going out for dinner. "I bet you any amount of $$ you'll never guess what's in that pot", I said. Heasked "animal, vegetable or mineral?" I countered with something like it had to be animal since it had eggs in it. He began to guess mincemeat. Can't wait to have it at midnight when we return. . Thank you!
Toggle Commented Dec 31, 2011 on Another Old Recipe from the File at Ruth Reichl
I forwarded your kind words about Lucky Peach to son Mark who wrote the article about Lebanon Bologna. His little toddler loves the animated image (on the Internet) of his father next to article. And we enjoyed your piece about ramen in issue #1.
Toggle Commented Dec 13, 2011 on Gift Guide, Day Thirteen at Ruth Reichl
On the subject of cooking corn - this may sound blasphemous but I find that the microwave does a lovely job. Left in husks, somewhat trimmed and using the timing in Barbara Kafka's Microwave Gourmet...two ears five minutes, four ears 14, etc. Then, I present the ears on top of husk leaves sprinkled with a combo of Lawry's seasoned salt and chili powder.
Toggle Commented Sep 3, 2011 on Chez Panisse: Forty Years Later at Ruth Reichl
Except for your warm pecah cobbler made with yellow and/or white peaches from a nearby orchard. . I've made it five times in less than a month.
Toggle Commented Aug 2, 2011 on Think Pink: Strawberry Ice Cream at Ruth Reichl
Loved the sweet/sour taste of the fruit and the luscious topping. Found pie hard to cut. Could it be the frozen pie shell, left frozen? Will make one from scratch and freeze 15 min. as per recipe.
Toggle Commented Jul 2, 2011 on World's Easiest Pie at Ruth Reichl
Dear Ruth - Besides your make-ahead Indian chicken could you post some other easy "patio picnic" sides (Aunt Birdie's salad is a standard) that I could make for 8 in a "strange" kitchen? The vindaloo paste and epazote for black beans are already in my travel kitchen box. :-)
Toggle Commented Jun 9, 2011 on The Best Black Beans at Ruth Reichl
I've been making moros y christianos ever since my husband and I first ate them at the Columbia Restaurant in Sarasota, Fla. almost fifty years ago. It's become a family signature dish. No other version never measured up.....until your "wonderful black beans" above. Fabulous. I've made them three times Had to go to a little Mexican restaurant here in Lancaster, Pa. for a sprig of epazote!
Toggle Commented May 2, 2011 on The Best Black Beans at Ruth Reichl
Since you mention cherries and their liquid....if I make this with frozen sour cherries from the supermarket should I add some extra sour cherry juice? There is a Greek brand sold in a carton that's quite good.
Loving your gift guide. One idea is not part of it but nevertheless Ruthie-inspired. Truffle salt...with which you rubbed your filet roast. I scratched off the price tag so curmudgeon husband wouldn't see it. Rubbed the salt on a little eye of round pour deux. You're right about the smell. The earthy, woodsy aroma permeated the kitchen.
Toggle Commented Dec 14, 2010 on Gift Guide, Day 16 at Ruth Reichl
A lesser cousin might be the eau de vie Slivovitz made from plums in Croatia. My Romanian father keeps a bottle of it in his bar.
Toggle Commented Dec 6, 2010 on Gift Guide, Day 8 at Ruth Reichl
Speaking of hot dogs, did you ever try the Coneys, specialty of Skyline Chili in my home town, Cincinnati? Not as healthy as the 4505s but on a bun topped with that special sauce, a cloud of finely shredded yellow cheese and chopped onion - addictive. What Skyline is really famous for are the five-ways - a layer of spaghetti, chili, beans, cheese and chopped onion. Served always on an oval plate with oyster crackers on side. MMMMM: a feastiary.
Toggle Commented Dec 3, 2010 on Gift Guide, Day 6 at Ruth Reichl
Where oh where could I find a copy of mmmmm: a feastiary? I have made most of the recipes from the book listed on this blog but crave more.
Toggle Commented Nov 30, 2010 on Gift Guide, Day 3 at Ruth Reichl
Dear Ruth - Thanksgiving input, PLEASE. Especially make-ahead dishes. Your" incinerated" brussel sprouts - right off the stalk -are a tradition.
Toggle Commented Nov 11, 2010 on Can we change the Food System? at Ruth Reichl
I promise not to be a blog pest. Since I'm German I was asked to bring potato salad for 25 to a neighborhood Novemberfest. Thought I'd quadruple Aunt Birdie's and, just for the occasion name it Slightly German Potato Salad. Wonderfully subtle, as is. But I am tempted to add crumbled up bacon for the event. Would that be a travesty? Regine Ibold
Toggle Commented Nov 10, 2010 on The Best Potato Dish, Ever at Ruth Reichl
I would love to know what accompaniments you served with the elegant beef roast. I found the truffle salt and am excited to try it. An easy potato dish? Rice? String beans or brussel sprouts? Regine Ibold
Toggle Commented Nov 5, 2010 on Another Great Meatloaf at Ruth Reichl
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Sep 11, 2010