Gifted Gourmet

I dearly love the thread entitled Let's Make Our Own Dietary Laws and the one that made me laugh the hardest, is in the middle of the page by jhlurie (no surprise this!!) on January 2, 2003 at precisely 12:43 a.m. ... talk about minutiae! my favorite being and, no, I can't tell you what he was wearing when he posted! that is a little too much minutiae!

As I was reading the local media for the Southeastern Digest, I read about the reopening of the very spectacular Soto here in Atlanta. Cliff Bostock's Creative Loafing review is here: Soto(link out of date 3/28/05) My question to those of you who were fans of Soto before it was revamped is simply this: what sets this exquisite sushi restaurant apart from all the rest? There are a number of eG posters who live in Atlanta and its environs, as well as those of you who may have been to Soto on a visit, as a friend of mine from SF recently was. Opinions?

I know that Moto and Trio do serve "Adria" type of food and we had a thread which refers to this fact:(scroll upward here) The Thread on this genre of restaurant Moto in Chicago http://www.trio-restaurant.com/

Make that Ms. Gifted Gourmet, if you will .. Mr. Gifted Gourmet thinks ketchup is an entree ... none too easy for me to live with either! and, yes, have made the first version of Italian Cream cake with much pleasure ... the eating of it, not the preparation .. which is not even particularly difficult ... Enjoy this!! Ms. GG

This is wonderful, Mayhaw Man!! Many thanks!!

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeastern Forum Digest includes, in alphabetical order, by city: The Atlanta Journal-Constitution lead article: convenience foods and from Atlanta Creative Loafing comes a remarkable article by our local food writer supreme, Cliff Bostock, on the reopening of the exquisite sushi restaurant, Soto: The Birmingham News Barbecue Guru, Stephen Raichlen Today features the Barbecue Guru himself, with an engaging look at his book and his Ten Commandments of Barbecue: In this week's Charleston Post and Courier, you will undoubtedly enjoy the articles which feature squash and egg dishes Need some pimento cheese recipes? The Charlotte Observer this week describes the various types of produce that are available by the month when they reach their peak. article on why Pinot Grigio is no longer snubbed Charlotte Creative Loafing this week offers articles on Latino cuisine The Knoxville News Mixture of recipes for Golden Cauliflower, salad dressings, and strawberry ice cream ... nothing too heavy but nicely summery. Memphis Commercial Appeal's lead article on dips of all varieties. The Tennessean from Nashville has a review of Faith Ford's new cookbook (she was on Murphy Brown): The Orlando Sentinel's article on preparing for a hurricane (not the drink here!!)

Italian Cream Cake for little ole you ... and then there is this cakelooking for all the world very much like the first recipe ... or even the same idea but in chocolate! You're welcome, in advance, as well!!

The human ingestion of 7.5 ml of Bitter almond oil has resulted in death, so this oil should be handled with much care.

Thank G-d for this! I was really becoming concerned with the former choice .. but you have rectified the situation just in time! Three days early even! How you can plan so early always makes me feel totally lethargic by comparison!!

Not uninteresting what a small gesture on behalf of the restaurant gains in terms of "good will" and "word of mouth" references to friends and family. Would that more of them would acknowledge these small touches which make dining out so pleasurable, so personal.

both cooked and uncooked recipes for marzipan a few more and yet more so this ought to give you some idea of how to proceed .. I have made marzipan and enjoyed it immeasurably ... baked with it with much success as well ...

Lovely indeed ... Is there a "smilie emoticon" for nauseous and ready to vomit? Oh yeah, the green one below ....

Jade Dumplings with sesame-soy dipping sauce Serves 36 as Hors d'oeuvre. Dipping sauce: 1/3 cup soy sauce 1 green onion, very thinly sliced 2 tablespoons rice vinegar 2 teaspoons oriental sesame oil Dumplings: 1 tablespoon minced fresh ginger 1 garlic clove, peeled, and minced 12 ounces fresh green asparagus, trimmed, quartered crosswise (very nice in spring!) 1 8-ounce can whole water chestnuts, drained 3 green onions, quartered 1 teaspoon oriental sesame oil 1 teaspoon soy sauce 1/4 teaspoon coarse kosher salt All purpose flour 36 wonton wrappers Romaine lettuce leaves For dipping sauce: Stir all ingredients in small bowl to blend. For dumplings: Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped ...but not pureed! Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling.Twist edges of wrapper together, enclosing filling completely. ( I often "tie" them into small "beggars' purses" using a long chive strand to tie each) Place dumplings on a baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.) Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes. Serve dumplings with the dipping sauce.... or your favorite chili oil ... Makes 36 marvelously delicious dumplings! Keywords: Hors d'oeuvre, Vegetarian, Chinese, Kosher, Easy ( RG1037 )

Jade Dumplings with sesame-soy dipping sauce Serves 36 as Hors d'oeuvre. Dipping sauce: 1/3 cup soy sauce 1 green onion, very thinly sliced 2 tablespoons rice vinegar 2 teaspoons oriental sesame oil Dumplings: 1 tablespoon minced fresh ginger 1 garlic clove, peeled, and minced 12 ounces fresh green asparagus, trimmed, quartered crosswise (very nice in spring!) 1 8-ounce can whole water chestnuts, drained 3 green onions, quartered 1 teaspoon oriental sesame oil 1 teaspoon soy sauce 1/4 teaspoon coarse kosher salt All purpose flour 36 wonton wrappers Romaine lettuce leaves For dipping sauce: Stir all ingredients in small bowl to blend. For dumplings: Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped ...but not pureed! Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling.Twist edges of wrapper together, enclosing filling completely. ( I often "tie" them into small "beggars' purses" using a long chive strand to tie each) Place dumplings on a baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.) Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes. Serve dumplings with the dipping sauce.... or your favorite chili oil ... Makes 36 marvelously delicious dumplings! Keywords: Hors d'oeuvre, Vegetarian, Chinese, Kosher, Easy ( RG1037 )

Creme Brulee French Toast Serves 10 as Side. Creme Brulee French Toast ... the best brunch dish ever!!! (Cook Time: 40 minutes) 1/2 cup (1 stick) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 1 (8 to 9) inch round loaf Challah bread 5 large eggs 1 1/2 cups half and half 1 teaspoon vanilla 1-2 teaspoons Amaretto (or your favorite liqueur...) 1/4 teaspoon salt In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat. Stirring mixture until smooth and pour into a 13 by 9 by 2 - inch baking dish. Note: You might want to use "Reynold's Release Foil" to ease your inverting, after finished baking... Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Amaretto, and salt until combined well and pour evenly over bread. Chill bread mixture, covered,in the refrigerator for at least 8 hours (I do this overnight) or even up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. (Can invert on a large plate and let browned syrup form the topping if desired) Serve with fresh strawberries and/or whipped heavy cream! Lots of great tasting calories for brunch! Keywords: Kosher, Easy, Brunch ( RG1036 )

Creme Brulee French Toast Serves 10 as Side. Creme Brulee French Toast ... the best brunch dish ever!!! (Cook Time: 40 minutes) 1/2 cup (1 stick) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 1 (8 to 9) inch round loaf Challah bread 5 large eggs 1 1/2 cups half and half 1 teaspoon vanilla 1-2 teaspoons Amaretto (or your favorite liqueur...) 1/4 teaspoon salt In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat. Stirring mixture until smooth and pour into a 13 by 9 by 2 - inch baking dish. Note: You might want to use "Reynold's Release Foil" to ease your inverting, after finished baking... Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Amaretto, and salt until combined well and pour evenly over bread. Chill bread mixture, covered,in the refrigerator for at least 8 hours (I do this overnight) or even up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. (Can invert on a large plate and let browned syrup form the topping if desired) Serve with fresh strawberries and/or whipped heavy cream! Lots of great tasting calories for brunch! Keywords: Kosher, Easy, Brunch ( RG1036 )

Gravlax with a Mustard Sauce Serves 10 as Appetizeror 18 as Hors d'oeuvre. The gravlax preparation for the salmon itself, I go to Costco and buy the huge slabs of raw salmon (which have no bones and no skin): one 2-3 lb. piece of fresh salmon filet (use the thickest part for this) divide into two equal pieces The Cure: 1/2 cup of sugar 1/2 cup of coarse, kosher salt 1 large bunch of fresh dill (stems included) 2 Tbsp freshly coarse ground black peppercorns 4 Tbsp vodka Mix dry ingredients together and rub into the salmon (which is cut into two large slabs and , at the end of prep, put the two pieces "face to face")... douse with the vodka and put the fresh dill on top ... replace the second slab of salmon on top of the first after rubbing in the curing mixture ... then I cover tightly with saran wrap, a bit of foil, and wrap a brick in aluminum foil to weight it all down ... Cover tightly and place in back part of your refrigerator and let cure for 3-4 days... I turn and baste it with the accumulated juices once each day. .... after the curing, wash off the gravlax with cool water, dry with paper towelling, slice thinly (use a very sharp knife so as not to crush the delicate fish) serve with the honey mustard dill sauce(on the side in a little bowl): 1 Tbsp sweet, regular yellow mustard (i.e. French's) 1 tsp dijon style mustard 2 Tsp sugar (or honey works well, too) 1 1/2 Tbsp white wine vinegar 3/4 cup salad oil chopped fresh dill salt & pepper Mix all ingredients except for the oil and dill .... then whisk in oil in a steady stream ( making an emulsion... like mayonnaise ) ... when thickened, mix in the chopped fresh dill ....refrigerate and let flavors meld (can be done after the 3 days of curing)... To serve: I slice the salmon very thinly and place on a large decorative platter (black lacquer is a nice color to set off the salmon) .... serve garnished with lemon wedges, chopped red onion, capers, grape tomatoes, creme fraiche (or sliced beefsteak tomatoes), more fresh dill sprigs for color ... This makes a presentation which is lovely to look at and considerably fresher than smoked salmon (which is very expensive and too salty for my tastes!) Hope you and your guests will enjoy it! Very simple ... 15 minutes prep and then let it sit for the 3-4 days .. slice and serve ... how simple is that for such a delectable and beautiful presentation? Hardly original, my first efforts were inspired by the preparation of Chef Marcus Samuelsson of Aquavit in NYC .... Keywords: Appetizer, Kosher, Easy, Fish, Hors d'oeuvre, Seafood ( RG1035 )

Gravlax with a Mustard Sauce Serves 10 as Appetizeror 18 as Hors d'oeuvre. The gravlax preparation for the salmon itself, I go to Costco and buy the huge slabs of raw salmon (which have no bones and no skin): one 2-3 lb. piece of fresh salmon filet (use the thickest part for this) divide into two equal pieces The Cure: 1/2 cup of sugar 1/2 cup of coarse, kosher salt 1 large bunch of fresh dill (stems included) 2 Tbsp freshly coarse ground black peppercorns 4 Tbsp vodka Mix dry ingredients together and rub into the salmon (which is cut into two large slabs and , at the end of prep, put the two pieces "face to face")... douse with the vodka and put the fresh dill on top ... replace the second slab of salmon on top of the first after rubbing in the curing mixture ... then I cover tightly with saran wrap, a bit of foil, and wrap a brick in aluminum foil to weight it all down ... Cover tightly and place in back part of your refrigerator and let cure for 3-4 days... I turn and baste it with the accumulated juices once each day. .... after the curing, wash off the gravlax with cool water, dry with paper towelling, slice thinly (use a very sharp knife so as not to crush the delicate fish) serve with the honey mustard dill sauce(on the side in a little bowl): 1 Tbsp sweet, regular yellow mustard (i.e. French's) 1 tsp dijon style mustard 2 Tsp sugar (or honey works well, too) 1 1/2 Tbsp white wine vinegar 3/4 cup salad oil chopped fresh dill salt & pepper Mix all ingredients except for the oil and dill .... then whisk in oil in a steady stream ( making an emulsion... like mayonnaise ) ... when thickened, mix in the chopped fresh dill ....refrigerate and let flavors meld (can be done after the 3 days of curing)... To serve: I slice the salmon very thinly and place on a large decorative platter (black lacquer is a nice color to set off the salmon) .... serve garnished with lemon wedges, chopped red onion, capers, grape tomatoes, creme fraiche (or sliced beefsteak tomatoes), more fresh dill sprigs for color ... This makes a presentation which is lovely to look at and considerably fresher than smoked salmon (which is very expensive and too salty for my tastes!) Hope you and your guests will enjoy it! Very simple ... 15 minutes prep and then let it sit for the 3-4 days .. slice and serve ... how simple is that for such a delectable and beautiful presentation? Hardly original, my first efforts were inspired by the preparation of Chef Marcus Samuelsson of Aquavit in NYC .... Keywords: Appetizer, Kosher, Easy, Fish, Hors d'oeuvre, Seafood ( RG1035 )

Orlando Dining Without knowing what it is you had in mind, this is a relatively good place to begin your search.

Milk chocolate brownie recipe from Good Housekeeping Although it seems that everyone enjoys dark chocolate, I have made and enjoyed this recipe over and over!

Barbecued Vidalia onion recipe which I found in BBQ USA by Steven Raichlen

Both value and amusement, Mark. I extend to you my sincerest welcome as well and look forward to more of your erudition and humor blend!

Might this fill the bill? Euphemia Haye Some of the awards the place has been given:

This is nothing short of brilliant, Al Dente! Thanks for your link!

a very nice beginning recipe and more on blueberries and then there is this combining the two berries Enjoy the recipes and making the fruits into something delectable!