Susan in FL

Tonight: Melon and prosciutto, and Sauvignon Blanc, while we were cooking Chicken Piperade Potato Gratin with Beaufort and Herbes de Provence... the potatoes were grated not sliced Skinny green beans dressed with EVOO and aged Balsamic, and sprinkled with pine nuts Rioja Last night: Snow crab legs, dipped in butter in our new butter warmers (a Christmas gift) Domaine Ste. Michelle sparkling wine Rib-eye Steak au Poivre Pasta with cream sauce and shavings from our last truffle Sauteed sugar snap peas Burgess Zinfandel Creme Brulee using a Christmas gift, the torch

Absolutely, but I could never put it into words like you do!

Lisa, thanks. That does look so good! Why does it have to be when it's so COLD up there?!! If it were not, I would join you. Off topic, but worthy of mention anywhere in my opinion... We are really enjoying the cheeses we ordered online from DiBruno Brothers. Yum, that Parm-Reg Riserva may be the best Parmesan we've ever tasted. And, we have the best aged Balsamic vinegar we've ever bought, and with some drips of that on it... oh my.

You made good points... Come to think of it, I rarely screw up to the point that the meal is not edible. This past week when I spilled the whole can of black pepper into the sauteed cabbage was the first time in years I can remember. Like you, usually a mistake is minor and related to technique, and it still tastes good. Here's what happened about the pepper.

I am about 50-50 for recipes vs. no recipe or making it up or a recipe that's in my head. When we use recipes, we rarely follow them exactly and usually use as guides. I read recipes all the time, though, and cut them out or print them out or mark them in a cookbook... That is my reading material as much, if not more, than any other kind of book or whatever. The exception to a recipe as a guide is baking, which I rarely do, or formally testing a recipe. As for where I am... an experienced cook or a competent one -- whatever you wish to call it -- and passionate about it. I experiment a lot. With an empty nest, it's not such a problem if you screw up. So I agree, Torakis, hang in there... a lot of your problem will go away when your kids are grown.

Thanks, Jim, will check it out next trip to that area of the west coast.

Oh no, don't misunderstand. He IS a teenager. He definitely asked for money. I'm with you... I should have said, "besides" asking for money, in place of "instead" of asking for money. The intention for Thursday's dinner was sliced cabbage and leeks, sauteed in goose fat, seasoned with savory, salt and pepper, with roasted chestnuts thrown in at the end, to go with pan broiled pork chops. However, I got the bright idea of shaking on some coarse ground pepper rather than freshly grinding it, and the lid was not on tightly, and the whole can fell into it. It would have been so good, but it was inedible. So we ate the pork chops and then ordered a pizza delivery. Yesterday I bought a new pepper grinder. Last night we ate out. Tonight my husband is going to make Steak au Poivre!

Mayhaw Man, I enjoyed your post and the photo. Nice! I have an appreciation of one's children, especially when they're teenagers, requesting something like that, instead of money LOL. Yesterday my son turned 25. I still love it when he visits now and requests some of my "signature dishes." I also love it that he doesn't ask for money anymore. Just want to mention to you, too, Torakris, that I always look forward to reading your dinner posts, and everybody's. I really like this thread. Thanks!

Hi, John. I'm glad you let us know what you ended up drinking with the sushi. I was afraid you were going to leave me hanging in suspense. And so often it comes back to Victory, but of course!

These are great ideas. I'm almost drolling on the keyboard. A special thank you, iriee, for the mention of freezing. I hadn't thought of that. That sounds better than making a pate or terrine from what's left. I'll probably be ordering another foie gras sooner than planned... maybe Valentine's weekend will be the occasion [excuse]! I'm looking for sources for fresh porcini using the term cepes, and so far this is what I've found: They are frozen, rather than actually fresh, but it's a start. I'll keep you posted.

That's the way I feel...All the local fish, seafood, and produce. Especially fresh shrimp. What a difference from what we were used to, only shrimp that had been frozen... we don't buy that anymore. I've also been spoiled by quality foods/ ingredients I've discovered over the years, and am grateful for the availability of them to order via internet when they can't be found locally. Some other ideas that came to mind... good butter and cream; Parma Prosciutto; Stravecchio Parmigiano-Reggiano; Carnaroli rice; sea salt, and freshly ground pepper; fine olive oil, balsamic vinegar, and shoyu; I could go on and on. Edited to ask this question again: Does anybody know where the best buy is online to order Wagyu?

Isn't that so good?! It brought back memories of when we lived in Delaware. A farmer had a corn field in back of our back yard, and we did the same thing.

Tim, wonderful ideas, especially the dish with the porcini... thank you very much. I have never been able to find fresh porcini. Do you know if they are available anywhere to order in small amounts? I will be fully prepared for the next time I order a foie gras! I may be checking back with you for more details, when that time comes. I really appreciated the ideas for the scraps, too.

Good advice and great timing. Thank you, Suzanne.I have a supply of really good Carnaroli rice, so we have been on a risotto kick. Tonight's dinner may have been one of the best tasting dishes I've ever had, a risotto I made with jumbo lump crabmeat and delicious fresh goat cheese. It was the second time I made it, and as is true so often, the quality of ingredients can make or break a recipe. I have already formed what was left over into two risotto-and-crab cakes for tomorrow night's first course.

Ouch.

Have you (or anybody) researched enough to know where the best buy for Wagyu is online?

I am even less articulate than usual at the moment, thanks to some really good moderately priced wine, so I hope it will suffice to say, I really liked that article. I agree.

I'm glad this was revived from a month ago because I missed it then. .....YESSSSSS!!! I love to make gravlax, and I love how you people view food. You view it like I do.

Just saw your question... Not to sound like a smart ass, but I really wouldn't want to freeze risotto. It is meant to be served immediately after preparation in a slightly warmed bowl and enjoyed slowly, savoring each bite. That is why it is served in a bowl, in a rounded portion (in a "pile", not a flatter portion) and eaten from the outside in, so that it stays hot and fresh. At least that's my opinion. Glad you too have fallen in love with risotto. It is a wonderful food!

New Year's Eve started with various hors d'oeuvres and then our first try of domestic caviar, Paddlefish. The main event was Roberta Donna's recipe for White Truffle Risotto, surrounded by Seared Scallops with Truffle Vinaigrette. Dessert was chocolate truffles. Midnight snack was fingerling potatoes and Raclette with onions and cornichons, using our new Raclette grill. Last night we had grilled steaks and grilled vegetables, with a little drizzle of aged balsamic vinegar, and roasted garlic and Raclette mashed potatoes. Tonight it's going to be appetizers and such at our happy hour stops.

The sauteed foie gras with a savory pineapple sauce... It's a test run for posting a photo.

Is that a series? I thought it was a one-time special. Oh my.

I don't know what the longest is it would last, but I do know that left opened in the refridge, not covered, it is real fine the next day! We did the mimosa thing today with the bottle we opened at midnight.

RJ, a very good question well put!

I like Andre Extra Dry, too. I hesitated to say that, after reading some of the reactions to Korbel. Just kidding... I know what I like and I'm quite happy with my palate. For cheap, we like Andre Extra Dry, Korbel "Chardonnay Champagne," and Freixenet Extra Dry. For a slight step up, we like good Prosecco, Moet & Chandon White Star, Iron Horse, and Schramsberg. We don't get above that price range often enough to have declared favorites beyond. Taste for wine and knowledge about it is so relative. Among most of our friends and colleagues, we are thought of as fine wine connoiseurs. People ask us for suggestions and ideas for food and wine matches all the time. But here, among this group, I feel very much an amateur.