Liza

Charlie Trotter brushes monkfish with mustard; wraps it in prosciutto; then wraps it in blanched mustard greens. Bakes the thing and serves with a red wine reduction. It's delish. As sounds CC's preparation. That said, if it's good fish, it'll be happy with little. D. says if he had a salamander, he'd use it with monkfish. Helena, if you'd like the Trotter recipe, or Nobu's recipe for the liver, PM me and I'll get them to you.

Interesting about the honeydew - but they're not in season yet...Excellent post!

I haven't been to Lupa in awhile and don't feel able to make a recommendation, but Welcome to Egullet!

We like to bake them with a drizzle of olive oil, orange juice, fresh rosemary, S&P. I'm sure you could make a lovely citrus something or other from the idea.

Carrots and Pepperidge Farms Cheddar fishy crackers. Maybe it's the orange on orange thing.

I'll also add: http://www.amazon.com/exec/obidos/ASIN/284...0071236-9913477 Chef Daniel Boulud: Behind the Scenes, 100 recipes

I'll just second the excitement about the Towers book. Still waiting on my copy of the Babbo Cookbook, where it will jostle for the top of the pile position with the Nobu cookbook.

Did anyone see Jeremiah Towers on Julia's Cooking with Master Chefs series last night? 3 chicken methods, including stuffing pureed and chopped bacon, fresh herbs, underneath the skin, then wrapping in cheese cloth and poaching.

I've done this many times with striped bass. Cut into same size filets and wrap each piece in plastic wrap, pretty securely. Bring the water to 160 degrees and poach about 10-15 minutes. It's a technique I learned from Rocco DiSpirito and he says it works for any protein, keeping it tender and juicy. Just last night on Julia Child's "Cooking with Master Chefs" series, Jeremiah Towers poached a whole roasting chicken, and it looked incredibly juicy. But that's another thread...

Sounds delicious, Wilfrid. D. scored some incredibly large fresh scallops from the Karlin's at Union Square, as well as fresh fava beans and tiny chanterelles. I got the favas out of their jackets, while D. sauteed the chanterelles in butter with fresh thyme and tarragon, and chopped shallot. Oh and fresh young garlic. Added the favas at the end. Quickly singe-d the scallops and served. So much freshness, a perfect early summer treat. The Karlin's are there on Mondays and Saturdays and I do recommend their fish.

Sorry to disagree, John - just to point out that designers/and/or editors and cinematographers are most often at opposite ends of opinion: designers are the ones who implement text into pictures; cinematographers want the picture to be full frame and uncovered with text, drawings, etc.

Wow. Would you consider slow roasting the wahoo? At a low temp, simply drizzled with olive oil, S&P, and fresh herbs? I'll gladly come round and demonstrate.

I'll just add that to me, the menu reads more than well - it reads darn interesting, and interested.

Tommy-san, Lemon thyme is available in bunches from folks at Stokes...farm that is. They're at Union Square on Wednesday, Friday and Saturday. (And at Tribeca on Saturday). Ted Blew of High Hope Hogs/ Oak Grove Plantation sells lemon thyme plants - he's at Union Square Fr/Sat. Look for the green and white striped tents. Tell Ted we sent ya. Last night: an ersatz-miso broth, with puntarelle (wild Catalonion chicory which looks like seaweed), lemongrass, ginger, preserved lemon, diced apple and mango, and real Spanish chorizo (from Kitchen Market). Steam mussels in this lovely concoction. Remove the mussels and strain the broth. Pour the broth over the mussels and devour. We're using the rest of the broth tonight with New Zealand cockles, shrimp and a finely-milled black rice flour pasta, which we're going to make into ravioli, and fill with pureed corn and goat cheese. NOTE TO JINMYO: the pasta was made with the turkey eggs...

The quick answers: 1) Nearly every top restaurant in New York. 2) See number 1. 3) Money, lack of.

Thanks to Jinmyo, we had a lovely mussel dinner last night. D. got three pounds from our fisherman, and with Jin's suggestion, we got down with mango, lemongrass, ginger, and miso. First, a mango chutney with most of the above, and garlic. Then, sauteed more of the same, added leftover miso soup (!), chopped mango and steamed the mussels in that. Drained the broth and reduced further, with garlic shunts, more ginger, shiso leaves and black pepper and fleur de sel (Thanks, Sir Plotnicki).

That's completely unfair - answering French with French...

Glad to see my Art Culinaire has won over Cabrales!

Helena, I saw your post and wanted to add something but I have no idea what sashet/packet de levure chimique is / are. Can you educate me? I'm afraid my french is limited to telling the cat, "Good morning, Blanche. My blouse is green".

Of course, of course.

Jason, where did you get that sparkling number you served at the pot-luck and what was its name?

Ah! Pasta what 'as been poached, indeed! I stand and sit corrected, shamed and al dente.

On Nigel Slater's programme yesterday a chef made a very unusual pasta dish. He used a sheet of fresh pasta and a filling of spinach and ricotta and rolled it up like a jellyroll. Wrapped the thing in foil, and poached it for 20 minutes. Took the log o'pasta, sliced it into discs, placed said discs in a baking dish, topped with sauce and broiled. It looked quite yummy but was it heresy? Is this sort of thing done in Italy or elsewhere? Should I dare try it at home or will I risk being carted off by the pasta police?

The first chicken from Flying Rabbit Farms, rubbed up good with foie gras terrine sluiced with thyme and tarragon. Leftover mango sauce turned miraculously into mango flan - with turkey eggs!

To answer a few questions - We did the $100/ per omakase. And we really loved those Midori margaritas so never got into the wine! (gasps again from Plotnicki)