Gifted Gourmet

access atlanta article (free registration req'd) on One Midtown and Richard Blais' latest doings here in Atlanta: more articles on Blais and his rating of four stars

various options from the Watercress Festival Once made a salad using Gala apples, lime juice freshly squeezed, watercress washed trimmed and dried, dried cranberries or dried blueberries, and walnuts chopped and toasted ....

Gemfibrozil suggests that you avoid fatty foods, which decrease the drug's efficacy in lowering cholesterol, but that isn't a sleeping pill. Only someone in France may know the answer to your query, markk ...

If you will look again at the first recommendation post in this thread, the link indicates that the phyllo is layered in the pie pan and prebaked .. only before serving does the precooked filling go into the prepared pie shell: Apple Phyllo Pie Is this somewhat what you wanted to know, maxmillan?

the source for the quote above My friend and I went shopping and found marvelous porcelains and gifts to bring home! Incredible crystal as well ... more and more shopping here as well ...

Any opinions on the cheeses at Figs in Cameron Village in Raleigh? A few weeks ago, on a visit, I went there and they seemed to have a lot of great foods ...

After some months, I seem to have gotten used to being a mis en place type of cook in my own kitchen. But I do wonder if, by doing this, I have stifled the impulsive and creative parts of my culinary personality ... anyone out there have an opinion on this?

Rules of truly common sense and, in particular, I find Rule 2 most appealing in its simplicity:At each meal serve whatever foods most appeal to you at the moment but I doubt that I could only eat one third of such a meal, even with the addition of the wine. Why the fifty minute goal for eating a meal?

Today, a friend of mine brought me fresh Lobster Mushrooms which have a gorgeous red-orange color, as well as a bunch of morels. I have never made anything with fresh Lobster Mushrooms photograph here and found a couple of recipes but really would love your feedback on these ... My questions: * have you ever worked with Lobster Mushrooms? * what did you use them in? * did they retain their bright colors after cooking? * how does one clean them before using them in cooking?

APPLE STRUDEL PIE this looks so good and quite simple ...

now this I may try myself! APPLE STRUDEL PIE that even I could make!

a possibility? and another? yet another variation, with frangipane added?

Served with lamb shanks, braised with red wine, and cipollini, baby carrots, spring green peas ...

Often referred to as "poor man's caviar", French green lentils are a delight to use in various dishes! I like using them because they hold their shape when cooked and have a deep clean flavor with creamy interior. Because they are both delicious and beautiful, I use them in soups, both cold and warm salads, and they are quite attractive mixed with pastas or rice!

If you lived a little farther south, I would love to invite you!

and I would make each and every recipe if I had Disraeli's house staff! Thanks, Rogov, for the simple whipping up of a few good morsels ....

Thanks actually go to you, lesanglierrouge, for reviving this thread! I had forgotten about it but it is quite an interesting topic, as you indicate ... and I am interested to hear what others thought about the article a year later. more of Devin Alexander's articles on her website

holiday desserts from Epicurious click on the link above:

While searching for some new holiday recipes, I landed here which had some inviting ideas such as SOUTHWESTERN TSIMMES STUFFED IN CHILIES which appears to be something entirely different. And, of course, this has a number of variations ... most appealing is: ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER (Pollo Arrosto All'Arancia, Limone, e Zenzero)

I am not certain what this actually means (from their website) but it does appear that they are popular enough to offer reservations ...

Since Jason has introduced this online, my question is this: for years I have made the effort to please and calm the anxieties of my kin by preparing old favorites which give them a sense of tradition and well-being. Now, I hope to break free of the chicken-matzo-ball-noodle-floating carrot soup, the gefilte fish, the honeycakes, et al. and I don't want to be cut out of the will actually ... So I am open to some newer, more glitzy "takes" for a Rosh Hashonah menu ... example from Bloviatrix this September ... Maybe ditching the gefilte fish ("oy! That again??" ) for a gravlax or a fresh tuna ceviche?

I have toyed with the idea of a new thread shortly which will offer and suggest making newer, more enticing options .. stay tuned .. not tuna-ed! Newish Jewish thread from Jason's query ...

Australian sticky toffee pudding

This is a wonderfully upbeat article, rjwong! My favorite part of it went like this:

The Batter Pro for close to $20 is really essential, right?