Gifted Gourmet

Hugh Fearnley-Whittingstall ...River Cottage in Dorset where an English cooking television series was filmed Clarissa Dickson-Wright ... of The Two Fat Ladies and Jennifer Paterson! Raymond Blanc ... chef and owner of Le Manoir Aux Quat' Saisons Ainsley Harriott of BBC Two's Ready Steady Cook Madhur Jaffrey Graham Kerr Delia Smith

bio hereYou are so right! Thanks!

Hélène Darroze her bio

biography no formal training but apparently his hands-on training was just terrific! Michael Romano of Union Square Cafe. Michael Chiarello

and, may I say, incredibly overpriced!The museum, on the other hand, was marvelous ... the cafe was elegant and very attractive ... particularly ...the cafe with the black & white art deco marble floors! The strudel, as you so correctly report, was very average ... not suitably Viennese.

Matter of fact, I did buy some nice ones as part of my fruit trays for the holiday .. just received some advice on making this lamb roast:

more on Arnaud Berthelier

Yes, if you ask someone to order it and no, it is not seasonal. I just saw it and made a grab for it without thought. Later, as I unpacked my groceries at home, I realized that I needed to Google some recipes. so I did ... mine is a shoulder roast though ... it is quite difficult to purchase lamb legs which are kosher ... another story for another day ...

But it is only airing in Pa. and NJ I found out ... Would have enjoyed watching it myself ... website

Lamb shoulder is not particularly cheap here either but it is a holiday and I was so excited to find such a thing that I cast all doubt to the winds ... I realize that if one does not keep kosher all this must seem extraordinarily strange but lamb roasts are still very hard to find here.

Yesterday, I finally decided on a menu as well (thanks for yours, bloviatrix!) by buying the makings of stuffed cabbage (thanks to the thread here by Malawry!) and a kosher lamb roast (rare/unusual in these southern parts of the country!). Also bought a copy of this book Matzoh Ball Gumbo, Culinary Tales of the Jewish South by Marcie Cohen Ferris to get me in a festive holiday mood.

I make a cauliflower & cheese kugel and a "confetti" vegetable kugel as well:the recipe is here. Sometimes I make individual kugels with browned, caramelized onions and noodles for something a bit different.

article from the NYT Sure we have a number of great threads on kugel-making here at eGullet but who among us can resist a new Joan Nathan article on kugel with Rosh Hashonah looming large? Perfect timing for those who enjoy their kugels in any manner they can!

websitePBS has a tremendous number of cooking programs of which they can be justifiably proud!

and it may be some length of time until the PBS Sara show debuts ... hopefully, next spring. (access atlanta link)

I am so pleased for her and the viewers of PBS! I think they do a perfectly marvelous job of presenting cooking shows with an eye towards quality. As for Sara personally? "You go, girl!"

Percy, the wine cooler and your extensive collection of wines on the racks shows a definite interest in being an educated wine oenophile. (redundundundant...) Do you have any formal training in wines?

update from Restaurant News on Chef Sean Brock

Percy, that link was quite interesting in the amount of information on the shopping and dining in the area. I think I had never realized how much goes on in the Pennsylvania Dutch country although I had lived in Pottstown, Pa, at one time.

Recipe Gullet from Rachel Perlow ...Lychee & Key Lime Sorbet

Susan, your final post with that Florida sunset made me forget about all of the hurricanes and attendant anxiety ... you could make a case for your local Chamber of Commerce. Bravo on this beautifully crafted blog!

update on Lafayette, La.

Abbeville info from each parrish ... more info on more places...

This is so reminiscent of New Orleans ... and makes me miss it all the more ... but those shrimp look like they might have made for some great eating!

I remember that when your pan is hot enough, you will see the bare beginnings of smoke. When you tilt the pan, the oil will look kind of ripply.