Susan in FL

Indeed, I did not realize that. Would this be a segue for you to tell us what the Executive Chef of Gourmet does these days?

The January 2006 issue of Gourmet may well be the best collection of recipes I've ever seen in one magazine. I started a topic about it (click here if you wish to take a look), and it's interesting to see comments from others who tried recipes earlier on, and/or this time around. Everything I've cooked so far has been delicious! As Executive Chef of Gourmet magazine, what parts did you play in making that issue? Did you work on all 65 recipes? Ruth Reichl said in her Letter From the Editor that you all struggled with authenticity, and when it seemed more appropriate, recipes were modified to update them. Were there certain ones that presented a challenge in that regard? Which ones stand out in your mind as among the very best? What can you tell us about the work that went into the January issue?

Ahhh, so that was the little girl's part in the mac and cheese tasting! I missed the very beginning of that piece. That show was good, and it was timely. It was at one of the times I was craving macaroni and cheese, and I was so curious to know what store-bought kind turned out most popular. Charlie is charming. It's sweet to hear that Julia had a crush.

Thank you so much for being here, Sara. My first question for you is related to what is often first thing in the morning for me, the Good Morning America show. I don't get to see all your appearances on the show, but I always enjoy what I see. Are you at liberty to say what Charlie's, Diane's and Robin's tastes in foods are like? What is it like being a regular guest on the food segment? It looks as though you all have a good time. I hope they are as nice and as fun to be with as they appear!

Thanks so much for posting, Jmahl! By all means, please do post here as you try recipes from this issue of Gourmet. The main reason I started this topic was for all interested to give and get feedback and tips on the recipes, and to alert others to how great a collection is featured. I just read over the recipe, and it looks like a good suggestion to braise the ribs a day or two ahead, and remove solidified fat. I want to make this as soon as I buy the ribs... It turned hot today here in central Florida, and there probably won't be many days left that are cool enough to cook in this style! What other recipes in this issue are you hoping to try soon? I liked the Cauliflower Gratin from last night so much, I had some for breakfast this morning.

'Tis the season for long and slender sweet ripe strawberries! I got these, from our famous Plant City, FL, the other day. I've got one of them and a tangerine section and a slice of pear in a glass of cheap bubbly right now. Last night's Cauliflower Gratin was so good, I had some this morning for breakfast along with Rapa Brand scrapple, an egg, tomatoes, Lancaster Milk Stout, and coffee.

Good Morning! I couldn't wait to get up and sign on to see the outcome of your dinner last night. We definitely have to try this at home. I have never seen anything labeled pork belly in a supermarket or butcher shop. I've used, in cooking other dishes, "side meat" (pork) my whole life. The pieces come in packages and weigh about a half to three quarters of a pound. Would a big one of these be belly? I'm thinking of going to a butcher and asking for it. I hope you're sleeping well and having sweet dreams, even as we --on the right coast -- speak!

Susan, I'm glad you are going to look up this issue. It's a classic. The cauliflower... mmmmm. I could eat way too much of this. In this recipe, we substituted smashed Triscuits for smashed Saltines. It's a delicious accompaniment to beef, with the horseradish flavor. It seemed like the starch of the meal to me. We had it with beef tenderloin steaks.

Has anyone else cooked something from the January 2006 issue of Gourmet? I am delighted about these recipes, and now we're cooking the fourth this week, even as we speak. Have you tried any of them that you also made before, according to the original recipe? They updated the recipes when it seemed appropriate. I agree that it's an extraordinary collection, reflecting American cooking through the years. The first recipe I did from this issue was one that was modified, Pan-Seared Fish Fillets in Ginger Broth. When I made it a few years ago, it was called Pan-Seared Red Snapper in Ginger Broth. This dish is delicious. The original recipe called for two tablespoons of Scotch, and now in its place is 1/4 cup of medium-dry Sherry. Another night we had the Warm Lentil Salad With Sausage. Though very good, I think I preferred the 1991 version better than this, when the recipe was for serving two. I made way too much, and something just seemed a bit different. Nevertheless, it's excellent. For dinner it followed pate', etc. Then there was the pizza... I am sure this would be heavenly, with the homemade dough. However, we had just returned from Happy Hour Friday night and made it for a quick conclusion to dinner. So, we used Boboli. This recipe was Three-Cheese Pizza with Onion, Sage, and Arugula. I can't find a link. Maybe it's the wine. I started writing this post before dinner, and now it's after dinner. I'll give a report on the Cauliflower Gratin with Horseradish Crumbs after I look at the photos.

Klary, do you usually serve your main dish family style or plate? That might make a difference in what you decide upon. I am so like you in this regard... I have no trouble thinking of several courses, except for the main entree. That's harder to decide. I posted the recipe for the chicken with Champagne vinegar sauce. It could be served family style or by plating. It's a dish that is both home cooking -like, and sophisticated or elegant, in my opinion. And, chicken is inexpensive. And it tastes so good! Wow, talk about this keeping you awake at night... I have never cooked for that many people, except for an outdoor barbecue type thing. I would be at risk for committment to the nut hut. I consider myself a good cook, but I get really nervous cooking for more than four people outside of my own family/relatives! Have you chosen a salad yet? I have a really good recipe for a salad of an individual Cabrales blue cheese souffle which is on top of mixed baby greens and some raw pear slices. If I recall correctly, the souffles are easy and can be made ahead. We eat salads after our main entree, and I like this because it combines a salad course and cheese course. If you're interested, I'll look for it.

Oh, OK, thanks. I'm thinking then that I did not go into an IKEA. ( )

Oh waitaminute... Could we have gone into an IKEA when we were in Denmark... I just don't remember it being that big, if we did, but I do remember wonderful kitchen stuff wherever it was.

Yes! I went by that when I was out for one of my walk/runs while we were staying in Kathleen's complex! I recognized it upon second look at your photo of it. ...And across the road from it is something like the National Institute of Exercise building or the American Council on Exercise or some such thing that shamed me into walking/running a bit further. I started daydreaming that I was doing research for them, but the daydream soon turned into doing research for Jack in the Box. Like you, I am one of the easily amused, and I am getting such a kick out of knowing a little of the area you're talking about! Another thing we have in common: We love those open face melted tomato and cheese sandwiches, only we put the cheese on top. It does get the toast a little soggy, but I love the cheese to get all gooey in with the tomatoes. I've never been in an IKEA, so I enjoyed that; and I've never had pork belly, so I'm looking forward to that. Take it easy... I was having sympathy exhaustion for you just reading about all your travels during the past few days.

Oh my, would that be cool or what?! I will be looking at last-minute cheap fares, just in case!

All this is making my mouth water... I don't know yet when or what I'll make, though. Thanks for the inclusion of links to recipes, all. And thanks for those general but very valuable tips.

Wow. You are now receiving the greatest compliment that can come from me. I just read your entire blog so far. Read, as opposed to skimmed through, skipping parts that don't look so interesting and looking at pictures. Every word of yours is interesting and if my brain-fogged attention-deficient mind could stick with this for over an hour..... need I say more?! I am so in love with San Diego. As you know Ellen, I fell hard as soon as my son moved to California for the Navy and I visited the first time. He's at Lemoore NAS and his girlfriend is at Miramar MCAS, so every time I've visited California so far, I've been to both places and several in between. We saw the New Year in in San Diego. That being less than a month ago, I didn't expect to get a visit back this soon. Your blog is taking me there. We might have been in your neck of the woods when we were there. Michael's girlfriend lives in a very nice apartment complex in an area I think called Spectrum Center...? I didn't get fully oriented while we were there, map-wise, but a lot of the street names and intersections you're mentioning sound familiar, which is cool! We spent two nights in a guest suite at her apartment complex and two nights in the Marriott at the Gaslamp District. Were we near you? I am now the proud owner of an Olympus FE-100, a basic little 4.0 megapixel jobbie that will be more than adequate for my relatively simple photographic needs. I then took my new toy over to the aforementioned Convoy Street in search of lunch. San Diego used to have an actual Chinatown, in the area now known as the Gaslamp District--back in the day, that whole area was known as the Stingaree and was basically the red-light district. But since then it's been all the way down and then back up as a gentrified tourist area, and all that remains of Chinatown are some lovingly restored buildings....... It's so exciting that you're doing this while you are in the process of a move, AND you got a new camera! There were some nice-to-look-at buildings in the area. Really, pure cherry juice is the gouty carnivore's friend? I have a little bit of gout and Russ has a lot of gout. We really have not researched enough about the modifications we "should" make to our diets. We probably wouldn't follow them anyway, but when there is something to add rather than to take away, I'm all in favor of it. I drink a lot of Propel. I love the strawberry-kiwi, the peach, and the berry. But, it gets expensive when I drink as much of it as I do. Have you tried Propel, and if so do you have any idea what cheaper brand is close?

Chicken in Champagne Vinegar Sauce Servings: 4 as a main dish This is my adaption of a recipe that was in an old issue of Bon Appétit. My family has always liked the Champagne vinegar flavor better than the flavor of tarragon vinegar, which was in the original recipe. Through the years I have continued to modify the recipe. Though whipping cream is a good substitute for crème fraîche, the latter is better. 1 3 - 4 pound chicken, cut into pieces 6 T butter 1 medium onion, chopped 1 large carrot, chopped 2 large garlic cloves, chopped 1 T tomato paste 2 medium tomatoes, chopped 1 c Champagne vinegar 1 c dry white wine, such as Chardonnay 1 T chopped fresh basil leaves 1 T chopped fresh parsley leaves 1 bay leaf Freshly ground pepper, to taste 1/4 c crème fraîche or whipping cream Season chicken pieces with salt and pepper. Melt butter in large heavy skillet over medium-high heat. Add chicken and brown on all sides, turning occasionally. Transfer chicken to a plate, and add the onion, carrot, and garlic to the skillet and sauté until the onion is just translucent, 3 to 5 minutes. Mix in tomato paste, and then tomatoes, vinegar, wine, herbs, and pepper. Bring this mixture to a simmer. Return chicken to the skillet. Over medium heat simmer until the chicken is cooked through, turning three or four times, 25 to 30 minutes. Transfer chicken to a plate. Boil sauce until reduced to 1 1/2 to 2 cups, or to desired thickness. Reduce the heat, stir in crème fraîche, and season with salt and pepper. Return the chicken to the skillet and simmer just until heated through, about 2 minutes. Arrange chicken on serving platter or individual plates, and spoon sauce over. Keywords: Main Dish, Intermediate, Chicken, Dinner, French ( RG1588 )

I just discovered this! I've got some catching up to do! I am so glad to see you're blogging -- I was hoping you would.

Megan, you put that so well. I love sandwiches so much, and never thought of it that way before. One of the reasons I love sandwiches so much might be that we don't make them often at home, and that is probably because whenever I buy bread, I use enough for a couple of sandwiches and the rest gets stale. Guess that's the price we pay for an empty nest household. So anyway, I love to get sandwiches when I go out, and I am lusting after something from Starwich. I think I'm working up to an excuse to travel north, as soon as spring is really here. I hope you or somebody will be willing to show me around and lead me to a Starwich if I decide to fly to NY!

That does look good. That particular pictured salad got a big "DUH" from/about me. But of course... Start the salad with a layer of beets at the bottom. Then everything doesn't turn red. There will be a composed salad something like that coming to my table soon!

Nope, not I! Sorry, I couldn't resist being a smart-ass. To tell you the truth, I am inspired by the cold weather that you all have, reading your posts, and our brief cooler weather. I've been cooking some cold or cool weather dishes lately and have enjoyed it. We have only a month or so of what I would call winter weather here, and then it is rare that we have a freeze warning and must cover our flowers and more fragile plants. I think weather is very, very food and cooking - related, so I like this thread and the summer and other seasons' version of these kinds of questions, as well. What it mostly means to us is that we use the oven a lot more, and have more hearty one-dish meals than usual. Hot soups (I make chilled soups A LOT during the rest of the year), stews, root vegetables, roasts are some of the examples. It's going to be in the 80's this weekend! Susan, that has to be the world's all time greatest post about cold weather foods. We love to go fishing too, but surely have never been able to do that kind of fishing. Do you sometimes cook the sunnies you catch for breakfast? I love fried freshly-caught fish for breakfast with eggs! Gotta show those pictures to my husband...

Yep... I do believe so.

Glad you reported in on your dinner last night. Thanks! This concept really appeals to me, and it sounds like they are carrying it out very well. I think my closest chance to try them is to fly into Dulles! I am looking forward to the Conversation coming in February.

Yeah really, about the popcorn... Not all the time, but when it's a sweet treat. I'm glad this was bumped up, too. I just finished my last batch, sprinkling some on toasted whole wheat cinnamon-raisin English muffins. I haven't yet tasted a big difference between different citruses used, but I'll start paying attention to that. I've got a variety of Florida oranges and tangerines right now. 'Tis the season! I bet it is good on sweet potatoes, if you like sweet potatoes.

You are doing this to us on purpose, aren't you? I must repeat what I said only a few days ago... Yum, and your recently posted dinners are just as seductive! Well, like I said, back to weekday breakfast/brunch menus... It was a very fresh Florida grapefruit with turbinado sugar on top -- not glorious yolky eggs with smoked duck or a reduction sauce, or one of Ling's brownies, but very good for a healthy start to the day.