All Activity

Today we visited the Musee Marmottan Monet, which was an easy walk from our apartment. It was charming and not overly crowded like so many other museums. No pictures. We needed to go grocery shopping, but before doing that, we stopped for some coffee and pastry at a bakery we walked by called Yamazaki. It was French-Japanese. I took a picture of the pastry case We got some coffee choux and coffee cakes, and lattes Niece and nephew also picked out a couple of pastries that they ate back at the apartment later. A chocolate coated cream puff and a strawberry coated cream cake Duly fortified, we stopped into La Grand Epicerie. So many butters to choose from! Fruits Condiments and oils Wine section We were able to stock up on everything we need for the next few days. Mostly yogurt, fruit, cheese, etc. Dinner was at Chez Monsieur Menu A cocktail of some kind. Amuse bouche of fish rillettes Sister and I had a starter special of white asparagus husband had foie gras nephew had onion soup and niece had a giant plate of ham Husband and I had the sole meunière niece and nephew got the filet of beef and sister had the catch of the day, which was turbot dessert options niece had the chocolate mousse Everyone else had the coffee gourmand. Husband and I split one, but sister and nephew got their own. It had a crème brûlée, chocolate dusted vanilla pot du crème, chocolate mousse, profiterole, and a mini Madeline, plus an espresso So much food, but they still brought out a plate of full sized madelines! Only two got eaten. I think we are going to the Orsay museum tomorrow, but we will see…

This looks incredible! Could you please elucidate the details of the recipe? I tried googling "essen & trinken" and was not successful.

It’s a nice flavor combo. I was thinking of trying it as a sorbet, without the dairy. Need to think about that.

My lunch - a yam (which we call sweet potatoes - the oange ones) with probably too much butter and maldon sea salt and aleppo pepper. I have this several times a week.

Thanks.... yeah, I don't think it could ever warp on a gas range...

I haven’t experienced any warping. I have a gas cooktop and the flame comes up the side a ways (unnecessarily wasting energy and heating the room, of course) so it’s not as concentrated on the bottom alone which might contribute to warping.

It's definitely going to depend on space as I'm bringing down quite a few things already, but I will do my best to pack these with me. If I cannot find room I will let you know.

The website says that it's 14 gauge (about 1.9mm) - do you ever have problems with the bottom warping? I have a 14" Joyce Chen cs wok which is 1.5mm thick and the bottom warps on my induction range, even though I heat it pretty slowly. It's not a big deal - I just bang it back flat again with a mallot every once in a while, but I use it so often, I was thinking about replacing it.

Remembered I had 2 bags of this in my pantry, from Sonoko Sakai: So I made a full batch of curry roux bricks. Which allowed me to make: Pork curry rice. Pork shoulder, red bell peppers, onion, ginger, garlic, Korean sweet potato, carrots, house-made dashi, curry roux. Over koshihikari 100% milled white rice from TRF.

I certainly understand the "seldom get to" implication here. I too am an All-Clad junkie with a wide variety of sizes and shapes, and I am still getting my mind wrapped around small-batch cooking. Large pan = party! Not willing to get rid of those yet and close that door. But...to end this tangent... even at my party heights, I generally found the smaller sizes, like 3 to 4 quarts, were used more often than the 6 quart size pans.

Hi Yeti, I would love to purchase some of your molds.♡ Item#) Qty 4) 5 9) 10 10) 4 11) 5 16) 2 19) 4 21) 4 Will you bring them to the workshop? Thanks! Lene' 801-690-0345

Took a couple pictures of Ronnie's hard work. These are out to harden off. I hope they don't blow away--I've never seen it so consistently windy around here. I mean it's Kansas. It's always windy but this is ridiculous. These are the little guys still inside

Good point. The answer is yes and no. In the past I frequently cooked for 3 generations and this size was excellent. But, honest confession, I am an all-clad junky and own multiple sizes of several shapes. Today, without a spouse and cooking less often for son and sprogs, I seldom get to use this size pan. I also totally agree with @weinoo on the utility and user-friendliness of Staub's comparable pieces.

Clementine Olive Oil cake, a favorite in this household. Adapted and inspired by Rachel Roddy’s Marmalade Cake, I used Clementine jam in the cake rather than marmalade. This is a fine textured cake with a thin crust, it has gone through many adaptations and survived them all. From fruits to nuts, this cake handles all with aplomb.

I REALLY want this.

A good palette knife might help collect it all. Then what are you going to do with it?

Boned out a Cornish Game hen yesterday morning. Stuffed with a wild rice and mushroom stuffing and sewed up with unwaxed dental floss and tied with butcher string. Roasted. Served with a Port and red currant sauce with mashed potatoes, steamed rutabaga, green beans and carrots.

Ate the last of the beans and kale from last year's garden last night, unless there's an overlooked bag of tomatoes lurking in the freezer somewhere. Getting to mid-April isn't bad at all. We were able to have at least some of our own homegrown vegetables on the table most nights, to complement the store-bought.

A very great idea. Let me throw one more wrinkle into the discussion. Lately, I've been extremely fond of using a Staub, for want of a better term, rondeau. I make pasta sauces in it, sauté chicken in it, braise in it, etc. etc. I have yet to bathe in it, but if it becomes necessary... The price right now is pretty damn great...(eG-friendly Amazon.com link) I actually think mine is slightly smaller (maybe 3L) but this might be perfect for your son.

Sweet Maria's has a great deal on replacement Bodum carafes. https://www.sweetmarias.com/bodum-replacement-glass-breaker.html I'll add a couple to my coffee order before the tariff increases take effect.

the MOAP does not have a handle , thus might not be a good selection for an inexperienced used its a nice looking npan , but you better be nimble w your pot holders .

Porotta topped with bacon, eggs, cheese and tomatoes.

I do not, sorry. They told him when they delivered it, but he does not remember ( I just asked him). He said they were all very good, and the only thing he did not really care for on the plate was the pate. Not very helpful, I know. We are restocking the house cheeses after the museum this afternoon, so I will post some pictures of our finds later. Last night I went into the apartment’s little library to look at the books and found yet more taxidermied birds! The plaque says Belle Assise, which is a winery, so maybe they were caught there. Not the type of decor I have in my library, that is for sure! Google image tells me they are ducks.

Chicken Thighs with Lentils, Chorizo, and Red Pepper - chorizo, onion, garlic and red peppers are sautéed and added with thyme and bay leaves to green lentils and cooked until tender and finished with parsley and lemon juice. Chicken thighs are seared before quickly pan-braised in chicken broth

Last night I baked a batch of Rose Levy Berenbaum chocolate cupcakes that I took to work. Lots left over, and chocolate buttercream all over the kitchen.