ambra

arroz con pollo? pork banh mi? pasta e fagioli? pasta with broccoli? chicken noodle soup? chicken and potato dish of ANY kind?

This reminds me of the time an Italian friend was invited to a Superbowl Party and everyone was to bring something. He brought an Onion Frittata. And was so very confused when no one ate it. I think they still make fun of him today.

For some ideas to riff off of since it's not really fine dining. http://www.kalofagas.ca/

Salting is definitely a difficult task for those that are less "gifted" in the kitchen, like myself. Only an hour ago, I completely ruined an entire pot of Pumpkin risotto by oversalting (by accident!) Having said that, I haven't had over salted food in a restaurant in a long while, maybe it's an NYC thing. Although it sounds more like sloppy cooking.

I didn't get a chance to say thank you to Prawncrackers and Franci for the recipes....thank you both. I will be trying them for sure.....I've got 2 kilos of salt cod in my freezer!

Yes, of course I understood the point of the post. I just meant that I don't think that "scabin is as 'name' as it gets." Or maybe I just interpreted that wrong. In any case I agree that people who go there, do absolutely know who he is. I think I'd agree about Minetta although I haven't been in a while. I wish I had some places to contribute for the purpose of this thread, but sadly, I haven't really been wowed by anything in a long time. I do hope people can come up with some more names though.

Regarding peeling garlic, a lot of recipes and or chefs on TV in Italy are throwing unpeeled garlic into recipes (to be later removed). I can't wrap my head around that.

Franci, why is it boring? Nikkib, I had the most wonderful cod fritters in Nice a couple of months ago.... and fought over them with my 3 year old. Too bad he always won!

Thank you Franci and Prawncrackers!!!! I'm going to try both. I've made something similar to Franci's, and they are good, but they always taste like they are missing something.

I think this is a major recent change in the way patrons relate to restaurants. Back in the day, everybody knew that the guy you had to know was the maitre d'. The maitre d' was the public face of the restaurant; he was the one who could get you in and get you seated. The chef was just someone who worked there. There was a time, not so long ago, when the various maitre d's at the top restaurants in Manhattan were celebrities in their own right. Much much more than the chefs were. Now that's changed. To the point where, when Daniel Boulud tells the following story (as he loves to do), it's with a sense of how funny it (now) is: A few years ago, Puff Diddy -- a Daniel regular -- took Jay-Z to Daniel for Jay-Z's first visit. Daniel visited their table several times: he doted on them. "Is he the guy you have to know?", Jay-Z asked Diddy. "No," Diddy answered, gesturing toward the front desk. "He's the guy you have to know." Daniel may think it's cute -- but as with so many other things, no matter how much the mainstream might condescend to them, the rappers have a better sense than most people of how things really work. PS -- For Italy -- which is just developing a "celebrity chef" culture -- Davide Scabin is as "name" as chefs get. Hmmm, I guess it depends on how you define Celebrity chef as they are far more recognizable names in Italy at the moment. Not because they are better or worse, of course.

My family also made another version with Baccala, onions and olives. The traditions are different in the different parts of Italy, you might want to narrow down your search to a region. For example, you'll find Fritelle di Riso in Siena, which are fried balls of 2 day old rice custard and they are absolutely divine.

If it's for a sauce, and I'm in a hurry, I'll sometimes grate the vegetables on a box grater instead of finely chop. As many Italian grandmothers do.

I'm with Scottyboy!

Prawncrackers, would mind passing along the recipe for those gorgeous bacalao fritters?

I took it out at 115 and it rested until it hit 125. It was rare. I'd have preferred it a bit more cooked, but my husband was in heaven. I was totally surprised by how evenly it cooked having started out at the maximum temperature my oven hits for about 20 minutes and then bringing it down to about 200 until it reached the desired temp. Now. What to do with the leftovers.

I care. I think the thing with wood is that it absorbs the soap and you eat it. Is that right? As for knives they supposedly dull, right? I try not to put my knives in because I'd rather wash them than use a dull knife. But when I've used them on something like raw chicken I might be inclined to put them in the dishwasher.

Thanks.135 was sounding kind of high since Norm Matthews said he like his a touch above and his picture does look more on the medium side....I think maybe I'd prefer it rare then. Mine is just under 5 lbs. I'm going to venture to say it's not going to go up that much when I take it out.

Really great suggestions everyone!! Well, what I did for tonight is plan the "traditional" New years meal. Lentils and Cotecchino for the Italian in the house. I may or may not eat. There is plenty of mulled wine so maybe there won't be any need for um, food. (heehee) Then, I went ot the butcher and said, "what looks good today?" And came away with Standing Rib Roast. Not only that, the butcher's wife took me in the back and seasoned it and prepared it for cooking to my liking and specifications (I swear!!) so all I will need to do, is stick it in the oven. I never do that, but for some reason, I couldn't resist this time. Especially since I got to choose what she put. Tomorrow, I'm going to wake up and start a rye bread. Well, that's if this tedious translation I am doing doesn't tire me out. I LOVE all the suggestions here and thanks for the very interesting entry, Jenni. will definitely be trying some of that out. Chefmd, I don't have a Whole Foods here, but I do dream about them alllllll the time!!

What temperature should we take it out of the oven if we wanta solid medium rare?

MJX, good point in fact!! Any ideas? Hahahahahaha Zeeman, I WISH!! My freezer is tiny. I've got two kilos of baccala that I had bought and didn't make for Christmas, one small port filet, some chopped meat and a couple of sausauge links. Vanilla Ice cream and lemon sorbet. AND IT'S FULL. And not inspiring me. Maybe i'll try to make Banh Mi, as I've always wanted to. Or prime rib sandwiches with homemade bread. Or..... Thanks for all the suggestions.

In fact, I'd fast if tomorrow wasn't new year's even and my husband wasn't excited about us cooking a meal together for just the three of us. I'm pressuring myself to cook something wonderful tomorrow night. I wonder if my family will hate me if we eat sandwiches. There's all this stuff I hate or is tradition for this time of year so I SHOULD want to make my favorite things. Sigh.... I think I'm going to take the challenge onthis thread too.

BadRabbit, that is exactly my problem. I just spent weeks cooking for family and catering to their every whim and now that I can finally, finally cook for myself, I'm at a loss... These are all great suggestions, thanks.

After days and days of family and eating and cooking New Year's Eve and Day are here. It's the only time I can cook whatever I want, without worrying about other people's likes or dislikes are worse, Traditions. Yet..... I've got nothing. I am not feeling inspired by anything, I'm not craving anything, I'd just assume not eat. (except to satisfy those pesky hunger pains, of course.) I'm bored of my usual suspects, bored of my cookbooks, bored of repertoire..... so how do I get my inspiration back? Anybody else ever feel this way?

I loved this place. I thought the food was excellent and the service was great. Well, aside from te stone faced hostess. Quite pricey though!

I have been given a jar of mincemeat that I can't wait to make pastry for. But I've been recommended this recipe: http://www.bbcgoodfood.com/recipes/2174/unbelievably-easy-mince-pies Has anyone ever tried it? Very excited about eating mince pies.