Rachel Perlow

If you can't find them in your local supermarket (they are more likely to be with the Goya beans and mexican products than with the other canned tomatoes), they are always at my local bodegas.

Oh, I just have to comment on that one, since I grew up in Millburn. They are neighboring towns, and only with horrible traffic would it be a half hour away from anything on Springfield Avenue in Summit. Plus, it's not like they're going to go to Monster Sushi and drive from there to Sono (by the way, I like Sono very much). And then you go on to recommend a place in Little Falls -- like that isn't far away from Summit?

You're only boiling them for 10-15 seconds. They cool enough to handle within about 30 seconds. Just long enough for their boiling water to stop boiling when you lower the heat and add some vinegar. So, then you break them into the water just like normal, only a little bit of the white sticks to the shell. But it amazing how much less stringy bits you get. Maybe that bit that clings to the shell is the watery part of the white (thin albumen)? And, since it isn't going into the pot, it doesn't get all stingly and just the thick albumen is there to remain wrapped around the yolk.

I put my recipe for Chicken Marsala in RecipeGullet. Also, I entered my recipe for eggplant cutlets that I make to use in Eggplant Parmesan or Moussaka.

That is probably exactly the correct procedure, especially as Julia suggest 4 minutes in the off-boil water for an egg to be served immediately. Reviewing this picture: These eggs were poached the day before for about 3.5 minutes), and you can see that the yolks are still quite runny, straight out of the cold water bath in the fridge. Of course, I didn't actually reheat the whole egg in hot water and then test them.

Eggplant Cutlets and Layered Eggplant Parmesan Serves 8 as Sideor 4 as Main Dish. Moussaka, Eggplant Parmesan, Eggplant Rolatini. They all sound so good, and healthy, until you bread and fry the eggplant and coat it with lots of cheese or creamy sauces. My trick is to make baked eggplant cutlets. And not just to cut the fat -- they taste great and are much easier to deal with than frying eggplant slices. As long as you're making them, make extra, they easily keep in the freezer. Eggplant Cutlets 3 medium-large eggplants 1 egg 1/4 c milk 3/4 c Italian seasoned bread crumbs (or plain and add your own seasonings) 3/4 c grated Parmigiano/Parmesan cheese Olive Oil, in a Misto or other sprayer Layered Eggplant Parmigiano 2 c tomato sauce 8 oz mozzarella cheese, shredded for Eggplant Rollatini 2 c ricotta cheese 1 egg Heat oven to 350 F. Slice eggplants into 1/2 inch thick circles (I don't bother peeling or salting or anything). Beat egg and milk together in a shallow bowl. Combine bread crumbs and grated cheese and put some in layer on a plate (keep the rest handy in container to add more to the plate as it gets used up). Prepare 2 sheet pans by covering with parchment paper and spray the paper with olive oil. Using a fork, pick up a piece of eggplant and dip it quickly on both sides in the eggwash. Then dredge it in the crumb/cheese mixture, shaking off any extra. Place on the parchement covered sheet pan. Continue placing the slices on the parchment until it is full, in a single layer, and the slices shouldn't be touching. You may need 3 sheet pans. Spray the tops of the slices with more olive oil and bake for about 30 minutes (turn once after about 20 minutes) until they are lightly browned. They are great as is or continue to make Eggplant Parmigian: Spray a large shallow casserole dish (like a lasagna pan) with olive oil. Lay out a single layer of eggplant cutlets, you may have to cut one or two cutlets in half to fill large gaps, but small gaps are OK. Top each piece with a bit of mozzarella cheese and a scant spoonful of sauce (barely a tablespoon, you don't want it too saucy). Continue layering until you have three layers. You should have used up all the sauce and cheese. Bake in the oven for about 20 minutes, until the cheese is melted and the sauce is hot. Serve with a side of spaghetti and extra sauce. For Eggplant Rollatini Casserole: Combine Ricotta cheese and egg, add some fresh herbs if you wish. And add two layers of the cheese mixture as you layer the eggplant. Bake for about 30 minutes. For Moussaka, click here. Keywords: Main Dish, Side, Kosher, Vegetarian, Easy, Cheese, Vegetables, Lunch, Dinner, Italian, Mediterranean, Healthy Choices ( RG867 )

Eggplant Cutlets and Layered Eggplant Parmesan Serves 8 as Sideor 4 as Main Dish. Moussaka, Eggplant Parmesan, Eggplant Rolatini. They all sound so good, and healthy, until you bread and fry the eggplant and coat it with lots of cheese or creamy sauces. My trick is to make baked eggplant cutlets. And not just to cut the fat -- they taste great and are much easier to deal with than frying eggplant slices. As long as you're making them, make extra, they easily keep in the freezer. Eggplant Cutlets 3 medium-large eggplants 1 egg 1/4 c milk 3/4 c Italian seasoned bread crumbs (or plain and add your own seasonings) 3/4 c grated Parmigiano/Parmesan cheese Olive Oil, in a Misto or other sprayer Layered Eggplant Parmigiano 2 c tomato sauce 8 oz mozzarella cheese, shredded for Eggplant Rollatini 2 c ricotta cheese 1 egg Heat oven to 350 F. Slice eggplants into 1/2 inch thick circles (I don't bother peeling or salting or anything). Beat egg and milk together in a shallow bowl. Combine bread crumbs and grated cheese and put some in layer on a plate (keep the rest handy in container to add more to the plate as it gets used up). Prepare 2 sheet pans by covering with parchment paper and spray the paper with olive oil. Using a fork, pick up a piece of eggplant and dip it quickly on both sides in the eggwash. Then dredge it in the crumb/cheese mixture, shaking off any extra. Place on the parchement covered sheet pan. Continue placing the slices on the parchment until it is full, in a single layer, and the slices shouldn't be touching. You may need 3 sheet pans. Spray the tops of the slices with more olive oil and bake for about 30 minutes (turn once after about 20 minutes) until they are lightly browned. They are great as is or continue to make Eggplant Parmigian: Spray a large shallow casserole dish (like a lasagna pan) with olive oil. Lay out a single layer of eggplant cutlets, you may have to cut one or two cutlets in half to fill large gaps, but small gaps are OK. Top each piece with a bit of mozzarella cheese and a scant spoonful of sauce (barely a tablespoon, you don't want it too saucy). Continue layering until you have three layers. You should have used up all the sauce and cheese. Bake in the oven for about 20 minutes, until the cheese is melted and the sauce is hot. Serve with a side of spaghetti and extra sauce. For Eggplant Rollatini Casserole: Combine Ricotta cheese and egg, add some fresh herbs if you wish. And add two layers of the cheese mixture as you layer the eggplant. Bake for about 30 minutes. For Moussaka, click here. Keywords: Main Dish, Side, Kosher, Vegetarian, Easy, Cheese, Vegetables, Lunch, Dinner, Italian, Mediterranean, Healthy Choices ( RG867 )

Chicken Marsala Serves 2 as Main Dish. Years ago, I used to order Chicken or Veal Marsala all the time out at restaurants. I was usually disappointed. Overly sweet, orange colored, sometimes gloppy sauces. I stopped ordering it. Jason still orders it, and his frequent disappointment in the dish usually centers on the lack of mushrooms. He likes mushrooms and wants lots of them. The other day he brings home a bottle of Marsala wine and says, "please make me Chicken Marsala." So I do. Even though I've never made it before, I knew the basic technique, having made many dishes of sauteed chicken with white wine sauce, with and without mushrooms. And so, my technique from last night. 1 lb skinless boneless chicken breast (that should be 3 breasts) 1 small onion, sliced 1 package white button mushroom (10-12 oz), sliced 1 c Marsala wine (divided) 1-1/2 c Chicken Stock Flour Butter Olive Oil Parsley (optional) salt pepper Rinse your chicken breasts and thoroughly trim off all skin, fat, sinew, cartilidge, etc. Cut each breast in half horizontally, about 2/3 up from the skinny end (so you get 2 pieces equal in weight). Place chicken breast pieces, one at a time, between two pieces of plastic wrap and pound thin (about 1/3 inch even across the meat, you will have 6 cutlets). Salt & pepper the chicen cutlets and then coat them with flour, dusting off any extra flour. Meanwhile, heat a large skillet. When hot, add a little butter and olive oil, when hot, add the onions. Reduce heat and saute until onions are transluscent. Add mushrooms and raise heat. Saute until mushrooms are browned and limp. Sprinkle 1 Tbs. of flour over mushrooms, stir to kind of make a roux. Stir in 1/2 cup Marsala wine, deglazing pan for a minute or so, then stir in the chicken stock. Stir and simmer for about 5 minutes. The sauce with thicken slightly. Remove from skillet and set aside. While the sauce has been cooking, you would have pounded the chicken breasts and coated them with flour. Wipe out your skillet, put it back over heat, add a little more butter & oil. When hot, brown the chicken cutlets in two batches, for 2 minutes per side. Remove them to a plate or the oven to keep warm (I set my toaster oven to 150 to keep them warm). When done, drain any leftover fat from the pan. Add remaining 1/2 cup Marsala wine (CAUTION: this may flame, so have pan lid handy and don't pour directly from the bottle) and use a flat wooden spatula to deglaze the pan. Return sauce to the skillet and stir to combine and bring to a simmer. Taste for seasoning. Return cutlets to skillet and simmer for a few minutes. The sauce should thicken again, just slightly. Remove from heat. Push chicken to the side and whisk a few teaspoons of very cold butter into the sauce. Shake and swirl the pan to finish the sauce. Sprinkle with parsley. Serve over linquine or with rice pilaf. Keywords: Main Dish, Intermediate, Chicken, Dinner, Lunch, Sauce, Italian ( RG865 )

Chicken Marsala Serves 2 as Main Dish. Years ago, I used to order Chicken or Veal Marsala all the time out at restaurants. I was usually disappointed. Overly sweet, orange colored, sometimes gloppy sauces. I stopped ordering it. Jason still orders it, and his frequent disappointment in the dish usually centers on the lack of mushrooms. He likes mushrooms and wants lots of them. The other day he brings home a bottle of Marsala wine and says, "please make me Chicken Marsala." So I do. Even though I've never made it before, I knew the basic technique, having made many dishes of sauteed chicken with white wine sauce, with and without mushrooms. And so, my technique from last night. 1 lb skinless boneless chicken breast (that should be 3 breasts) 1 small onion, sliced 1 package white button mushroom (10-12 oz), sliced 1 c Marsala wine (divided) 1-1/2 c Chicken Stock Flour Butter Olive Oil Parsley (optional) salt pepper Rinse your chicken breasts and thoroughly trim off all skin, fat, sinew, cartilidge, etc. Cut each breast in half horizontally, about 2/3 up from the skinny end (so you get 2 pieces equal in weight). Place chicken breast pieces, one at a time, between two pieces of plastic wrap and pound thin (about 1/3 inch even across the meat, you will have 6 cutlets). Salt & pepper the chicen cutlets and then coat them with flour, dusting off any extra flour. Meanwhile, heat a large skillet. When hot, add a little butter and olive oil, when hot, add the onions. Reduce heat and saute until onions are transluscent. Add mushrooms and raise heat. Saute until mushrooms are browned and limp. Sprinkle 1 Tbs. of flour over mushrooms, stir to kind of make a roux. Stir in 1/2 cup Marsala wine, deglazing pan for a minute or so, then stir in the chicken stock. Stir and simmer for about 5 minutes. The sauce with thicken slightly. Remove from skillet and set aside. While the sauce has been cooking, you would have pounded the chicken breasts and coated them with flour. Wipe out your skillet, put it back over heat, add a little more butter & oil. When hot, brown the chicken cutlets in two batches, for 2 minutes per side. Remove them to a plate or the oven to keep warm (I set my toaster oven to 150 to keep them warm). When done, drain any leftover fat from the pan. Add remaining 1/2 cup Marsala wine (CAUTION: this may flame, so have pan lid handy and don't pour directly from the bottle) and use a flat wooden spatula to deglaze the pan. Return sauce to the skillet and stir to combine and bring to a simmer. Taste for seasoning. Return cutlets to skillet and simmer for a few minutes. The sauce should thicken again, just slightly. Remove from heat. Push chicken to the side and whisk a few teaspoons of very cold butter into the sauce. Shake and swirl the pan to finish the sauce. Sprinkle with parsley. Serve over linquine or with rice pilaf. Keywords: Main Dish, Intermediate, Chicken, Dinner, Lunch, Sauce, Italian ( RG865 )

We went there a couple times when we first moved to the area, but haven't been back for at least 18 months. I recall it being OK, but don't remember anything overwhlemingly positive or negative.

Whatever you do, keep the menu light. No one wants to feel all full and bloated on Valentines eve. On the dessert front, I think something with fresh fruit is always nice, and not too heavy. An unusual fruit salad would be an excellent dessert (or first course). I just made one with papaya and blueberries, a little drizzle of lime juice, a pinch of salt and a spoon of sugar, a dollop of whipped cream (or whipped creme fraiche) and you're good to go. No raw onions in the salad.

Based on this, you might like to sample Bun Bo Hue next time you're in a good Pho shop. Not the same anise flavored broth, but spicy with lots of interesting tidbits in the soup.

You already had Ciao Bella in Cresskill, which IMHO blows Felice away. (No cigarette smoke either!) Also Cassie's in Englewood. And countless others. As a matter of fact, if ambience is not an issue, Uncle Frank's Pizza in Dumont probably has the best pasta and Eggplant parm around. So we finally made it to Uncle Frank's. To complete the "red sauce" joint experience, we ordered Chicken Parm, Eggplant Parm, pasta sides, with a meatball side (dense with filler), just to try them. The boring and yet too salty pasta fagiole soup should have been a warning. While the chicken parm was OK (with good cheese that was browned just right), the eggplant was awful. Just the kind of very thinly sliced eggplant that tastes more of breading than vegetable. And it was WAY too salty. Like they had salted the eggplant and forgotten to rinse off the salt. The spaghetti side was cooked properly, but the ziti was overcooked. And the thin, boring tomato sauce looked and tasted like Hunts out of a can. I'm really surprised at your recommendation, menton. Unless this place has gone completely downhill since your last visit, I don't know how you would steer anyone there. Shugga has also recommended it, but usually as a good place for kids, not specifically mentioning the food. OK, with kids, I could see going there for pizza.

I cooked some meringue cookies the other day and noticed a significant difference between those cooked on parchment vs. Silpat. They were simple (egg white, sugar, vanilla, cream of tartar) meringues, cooked until crisp at 200 F for 3 hours. They browned a little more than I like and I'll likely set the oven a little lower (150) next time (first time making meringues in the Garland). Anyway the difference was mostly on the bottom of the cookies, here are pics: . . . . . . . As you can see, the parchment cookies browned less, and the bottoms were the same color as the sides. The meringues cooked on the Silpat browned more overall (I know the lighting is slightly different in the images, trust me), and formed a little bit of a carmelized crust on the bottom. I would think this would be from an increase in heat transfer to the cookies, but parchment is so much thinner, I just don't get it. Also, was the crust formed because of weeping? Those with that crust actually taste better, with a more interesting carmelized flavor, but technically they are less correct than the clean parchment ones. Comments?

Moral of the story: Always take a little taste of the wine before adding it to any recipe.

Don't souffles use nearly as many yolks as whites?

I forgive you, tommy. Now how did I know you'd be rushing down to Bloomfield?

Binh Duong, Vietnamese, Bloomfield

11 AM to 10 PM (although the takeout menu says 10 AM, I'm pretty sure that it said 11 on the door).

Binh Duong -- in the East West Shopping Plaza 61 1/2 Belleville Ave Bloomfield NJ 07003 Phone 973-680-8440/8441

It's been a few hours... How ya doin' Suzanne?

Where do you live? (you could just post the state) I'm sure someone around here would love to have them. But, actually, I second the soup kitchen recommendation.

I'm glad you like it. I think the rum flavor compliments most things that vanilla is used for. I used a splash in some meringue cookies just yesterday.

I know, he gets mad at himself if they aren't perfect. I think they get the point across and show the food. Huh, it's a closer look at the food than I took while eating it! My favorite pics are of the salad and the Pho Tai. I want more of that salad. You see those white stalky things towards the bottom of the image that kind of look like white asparagus? That's lotus shoots. They were pickled and kind of reminded me of hearts of palm, but better. If you hold one up and look at the cross section, you can see the flower-like pattern, just like when you slice a whole lotus root.

So we went there tonight as a party of five adults & a toddler, and enjoyed ourselves tremendously. We had quite an assortment of appetizers, including spring rolls, summer rolls, grilled pork, pork meatballs, grilled beef & onion rolls, and a salad of lotus shoots, shrimp & sliced pork that was a big winner. Plenty of lettuce, herb and pickled veg garnish for most of the above. The spring rolls are the larger kind, very crisp, quite good. The summer rolls were just OK, I suspect they might have been preprepared by a few hours. The grilled meats were very good, some served atop rice noodle, others just sprinkled with chopped peanuts & scallions. However, the star was that salad. Very refreshing and different from anything I've had elsewhere. We sampled three soups: Pho Tai, Bun Bo Hue, and Hu Tieu. The pho was very good, a nice standard representative bowl of pho. Our Chinese friend, Lin, got very excited over the beef tendon and blood cubes (?) in the Bun Bo Hue, Jason liked the broth and the meatier parts of it. The Hu Tieu was just OK, but that is in comparison with KT's awesome Hu Tieu at Saigon Republic. In comparison with the previous restaurant at this location, just about everything was better. Quite on par or better than Little Saigon. Oh, actually, I'm not done with the food. We also had Sauteed Shrimp with Lemongrass, surprisingly hot, for Vietnamese food, with lots of red and green bell pepper. Also ordered was a chicken & onion curry, it was like a rather mild Thai coconut milk curry. The fried rice with chinese sausage and shrimp was very good. Hmm, I think that's it. For a traditional Vietnamese restaurant, Binh Duong definitely hits the spot. (tommy, I don't think you'll be disappointed. ) Like I said, in food and in atmosphere (they've decorated the place and got nicer tables & chairs), it is a vast improvement over Pho Van Tuan. Also, the prices are quite reasonable. We could not have ordered any more food (wouldn't have fit on the table or our stomachs, we actually had some food leftover), and it came to $22/pp (not including the baby, including tax & generous tip). Oh, and in Little Saigon news, they are going to open something in Bloomfield and not reopen at their previous location, according to our (used to work at Little Saigon) waiter.