Susan in FL

I order foie gras, the whole duck liver, from Marky's in Miami. I order quite a few things from them that I can't get locally. I've been happy with everything. I am charged less for shipping than I would be ordering from someplace in NY, since they are closer, but I am so pleased with their products, I probably would order from them regardless. To them the foie gras I order is imported from France. I haven't tried their own brand, nor have I tried anything in tin, only raw. I most enjoy the simplest of preparations, but when I buy a whole liver, I fix it a few different ways. The simplest preparation that we like is simply seared, and perhaps finished with some balsamic vinegar. It is easy to do. The only thing is to be careful not to end up with a very expensive puddle of melted fat in the skillet. Be prepared ahead and work quickly. The higher the quality, the less there is to do (like removing membrane, etc.). It needs to be kept refrigerated and taken out of the fridge just before cooking, as it starts to melt quickly. I use our cast iron skillet, and although sometimes I use clarified butter or something else, most often I use canola oil. I heat just a little canola oil in the skillet over moderately high heat, until really hot but not smoking, and then I saute slices, about 1/2-inch thick, about 1 minute on each side, if that. After all the slices have been seared, and either plated or placed on a paper towel for a little bit, discard all but about a tablespoon of the fat in the skillet and add a couple of tablespoons of balsamic vinegar and bring to a quick boil. That's the sauce, and I like to serve it on, or with a piece of toast on the side. I've got a few favorite recipes of variations, with fruits and stuff for variety. I'll get back to you with some of those, if you're interested. As for how many meals... I have never eaten it as a main course, except when we had the Tournedos Rossini (the foie gras with a filet mignon, a crouton, and truffles, etc.). We usually have it as a first course, and for the two of us with a whole foie gras, we usually have a first course about four times. Some of my recipes are foie gras with figs, with grapes, with mangoes, with Port wine sauces, etc. I'll be in touch with you later, to see what if any of those recipes you might like to see. I absolutely love this stuff! Speaking of all this extravagant food, my vacation is now over and I go back to work tomorrow. So it's time for me to get ready to resume the usual routine.... Good night, all!

Dana, glad you mentioned delish about Paula's Slow Roasted Asparagus. It's one of those things I've always wanted to try, but just haven't gotten to it. M., going to 4 grocery stores looking for Thai basil sounds so much like something I would do! Please continue to describe dinners, even if you don't have a digital camera. Sounds yummy.

Yum, that's one of those photos that makes me say gotta-have-it.

Are you talking about kids? JUST kidding!!! That's humor!! That was an attempt at comic relief relevant to the current controversy!

Hi, M.! That oyster preparation with the savoy cabbage has been one of our favorite oyster dishes for a long time... Besides the raw, of course. I would love to see that sorrel pesto/ oyster recipe if you get it, or do an improv. I don't often find sorrel in our markets, so I grab it up when I do. Next time I have some, I'll try this.

Same here. I like that, too.

Now that'sa 'Talian!

Ditto.

I love these. I've been LOL reading them. It tickles me how we adults hold on to the phrases and mispronounciations forever, in a way hating to see them go when the kids stop saying them. Tana, your story about "It has THINGS in it" reminded me of when Michael was real young. He used to say about anchovies (the tiny bones) and OJ which had pulp in it, "It's gots hairs in it." Of course now when I see him eating anchovies or drinking pulpy OJ, I say be careful, it's gots hairs in it. Something we all obviously have in common is raising kids in a way that gives them excellent taste in food and drink.

In the Spaghetti and Meatballs thread, Heather Shorter mentioned that when she added meatballs to the sauce, Emma said it looked like "tucking them in their blanket of sauce." I was struck by how sweet that was, and got to thinking of some of the cutest things my son said about food when he was little. One story we tell time and time again (he's 25 now, and in Naval aviation) is about when he was around 10 or 11 years old and was at Cal Ripken Baseball School. My husband worked a couple of sessions each summer at the camp, and remembers when they were going through the cafeteria line at dinner one night. The food was pretty traditional southern style, and among the choices were mashed potatoes and gravy. As he was served the mashed potatoes, he said to the ladies, "I would like some sauce with my potatoes." I realized he was being raised with sauces, not gravy! Sometimes he used to complain and ask why I didn't cook "regular food" like most other parents did... But it was our home where all his friends loved to eat the most. On the occasions when his best friends didn't join us, they used to ask him what we were having for dinner. Now, he often calls from Pensacola to ask me for advice when he's cooking for his girlfriend and himself. Any kid quotes to share?

Holly, way cool that Daytona was included in these eats. Rich Pawlak brought your website to my attention, to let me know you had been in Florida eating hot dogs. Yum. Next time you're in the area, let me know if you would like to get together!

Jen, nice looking baby bok choy! The recipe I used for tonight's dinner called for baby bok choy, but all I could find was the regular, and so I improvised. We had Miso Roasted Duck with Cherry Glazed Bok Choy, a recipe from the Food Network web site. The duck was really good, but I didn't like the preparation of bok choy. It wasn't that it was mature bok choy rather than baby... it was just disappointing flavors. The edamame and beer before dinner was great, and so was the Echelon Pinot Noir with it!

Awww, that's cute, Heather... one of those things you will always remember. Sounds like a good topic for another thread... things your kids said about food, or something like that. Michael, you described that era so much better than I did. Years really have made a difference. Another good point you made was about the cheap wine. I always expected my dad to know good wines, but he always bought the cheap stuff. It amazed me. Shortly before he died, when he knew he was nearing the end of his life, he bought some decent sparkling wine for a dinner get-together, to make a toast. For him, to spend $25.00 on a bottle of anything was unheard of!

Hi, Majra. Where are these restaurants? What style is the food? Grande Lakes is pretty much out of the area of the tourist venues, I thought. After I got off The Highway to Death (I-4), it seemed I drove down John Young Parkway forever before getting there.

Mmmm.... all good sounding ideas. A pasta sauce like that described with tomatoes and onions for spaghetti just might be the ticket for the left over artichokes. We've had so many rich, indulgent dinners while on vacation, I'm so ready to lighten up. Hi, Helena! I wouldn't have thought of grilling fava beans in their pods. Sounds great. I'll check that out. I should have known you would have a good idea for something green and pretty... If I don't find the specifics for that, I might check back with you. Please let me know if the weather is conducive for you, and you try it.

All right! This will be way more than you need, obviously you will half or third... 1/2 cup white wine 1/2 cup white wine vinegar 3 tablespoons finely chopped shallots About a teaspoon freshly ground black pepper Enjoy

Victoria and Albert's, in the Grand Floridian Resort on Disney World property, certainly falls into the category of fine dining in Orlando. I am copying from my post written in July: Our dinner at Victoria & Albert's was the perfect special occasion, from the making of the reservation to the time we departed, menus and chocolate anniversary card and long stem red rose in hand. For anyone unfamiliar with the dining experience at this restaurant: When the reservation is made, they give a full explanation of what you can expect, such as the appropriate attire and the cost of the meal, and ask several pertinent questions in order for them to prepare to serve you. They check on such things as the correct spelling of your names, so they can personalize your menu, and whether you have any food allergies or restrictions. The menu changes daily. Service by the "Victorias" and the "Alberts" is exceptional. We were told ahead of time to expect to dine for about two and a half hours, and throughout they neither rushed nor slowed the pace we desired. It was as though they had radar, sensing our thoughts before we spoke them aloud. They were able to provide this kind of service, yet locate themselves at a distance, giving us privacy. When we spoke with staff, they were knowledgable with just the right amount of humor. The food was superb. Everything tasted so good, and looked beautiful. There were six courses, preceeded by an Amuse and followed by coffee, etc. It was Prix Fixe, $95.00 each, a very reasonable price for such food, service, and setting. We took the suggested six wine pairings, which again at $50.00 per guest was well worth it. The Amuse was a crab cake with tasty garnishes; however, it wasn't named on the menu, so I can't remember the description. With it was served a glass of Iron Horse "Fairy Tale Cuvee" Brut, Green Valley 1995. We did order cocktails before that... my husband, a Bass Ale and I a Cosmopolitan. These were my menu selections, and the wine pairings (beer with the soup): Lemon Grass Poached Lobster with Pickled Papaya and Tat Soi Monchof "Astor" Kabinett Riesling, Mosel 2002 Roasted Quail with Heirloom Tomatoes, Candied Potatoes and Tomato Water Marques de Arienzo Reserva, Rioja 1998 Brie Leek Maui Onion Cream Soup Chimay Ale Peres Trappistes, Belgium Roasted Duck with Mission Figs and Consomme and Foie Gras Tortellini Hartford Pinot Noir, Sonoma 2002 Colston Bassett Stilton "Cheesecake" with Bing Cherry Compote Croft Fine Tawny, Porto Pyramid of Tanzani Chocolate Mousse "Celebes" Coffee, Tea and Friandise Russ chose a different third course and main course: Barely Seared Ivory King Salmon with Asparagus and Ramps Villa Maria Sauvignon Blanc, Marlborough 2003 Grilled Prime Filet with Brentwood Corn Risotto, Natural Jus Wynns Cabernet Sauvignon, Coonawarra 2001 He ordered Grand Marnier Souffle, and we shared desserts with each other. It was an awesome celebration!

OK... this is something that should work, making 6 each, for you and your fiance. I like to open them (well actually I like my husband to open them) and set the oysters aside, reserving the juice. Blanch some chopped savoy cabbage and set aside. Boil the oyster liquor with a little white wine added until reduced to almost a glaze. Whisk in some cream, and reduce until you have the thickness you want for a cream sauce. Put a little "nest" of the savoy cabbage in each half shell, and then put an oyster on each nest. Put under the broiler only until the edges of the oysters curl. Remove from the oven and top each with a little cream sauce and then a little dollop of cheap caviar, or whatever you can afford. We use the salmon or whitefish easily found in the supermarket. Then serve... it helps if you have some rock salt to put on the plates and set the oysters on that to hold them steady, and it makes for a nice presentation. Our favorite way to eat oysters is raw, dipped in a wine-shallot sauce, but I'm assuming you wanted to cook them somehow. If you would like the dipping sauce proportions, let me know. You probably could make enough oyster stew for two with 12 oysters... Here is Emeril's recipe, which is pretty close to how I make it. You could half his recipe. Have fun!

Recently fresh produce, from the supermarket even, has been especially good. Nice fava beans and baby artichokes have been available. What are some of your ideas on how to fix them? I'm interested in either, or dishes combining them both. I made a really good dish using both this week, Baby Artichoke and Fava Bean Nage. I know some people don't think that fava beans are worth the work, but when they turn out so pretty and taste so good, I think so. About fava beans, I still can't not think of Hannabal Lecter, but I'm working through that. I have cleaned and blanched baby artichokes leftover in the fridge, but need to buy some more fava beans.

I want to make sure I understand correctly... You would like ideas of how to fix oysters, and you have 12 medium-sized? Are you cooking for just yourself?

If you have experienced fine dining in the Orlando area recently, please post here! Hopefully this can help travelers to the area decide where to eat. Such was the case for my cousin and me last week, at Primo, Melissa Kelly's restaurant in the J.W. Marriott Resort and Spa at Grande Lakes. She certainly lived up to her reputation and winning of awards, serving wonderfully creative, contemporary Italian/Floridian dishes using only the finest and freshest ingredients. The cocktail and wine selection was excellent, too, as was the service. My cousin and I were staying at the hotel (our entire stay was a feast for the senses, but I'll just tell you about the food) and we purposely went into the restaurant earlier than our reservation so we could have a cocktail at the bar before being seated for dinner. I had a Primodonna, which was Prosecco and passion fruit juice, and Gina had some sort of fancy Margarita. My first course was Steamed Whitewater Clams with housemade Italian sausage, tomatoes, and toscano kale, served over creamy polenta. It was perfectly seasoned, flavorful but not hot, and delicately intense. The waiter suggested a glass of Cabernet with it, and it went well... can't remember what label it was. Gina had Crispy Squash Blossums stuffed with two cheeses, served over a charred baby squash salad, and a glass of Chardonnay. Hers was yummy, too. Some of the other tempting first courses were a Duo of Foie Gras and Figs, a Farmer Salad with a brioche crouton and a soft boiled egg, and Main Jonah Crab Cakes with mango avocado salsa, arugula, and citrus vinaigrette. I had a hard time deciding whether to order the Maine Lobster pasta dish or the Grimaud Farm Duck Two Ways. I got the lobster pasta and Gina got the duck. Again, we shared, but it sure was difficult to give up even a little bit of my entree. I wished I had a large enough appetite to have eaten both! The lobster, already out of the shell, came "with three peas." Of course Gina with her quick wit immediately asked if that would be three peas or three kinds of peas. It was sweet pea agnolotti, pea tendrils, and peas with creamy lobster broth. This was divine. Gina's Duck Two Ways was a grilled breast and confit leg, with apricot gnocchi and Maine Huckleberry jus. There were some little tiny delicious baby turnips on the plate also. She doesn't eat duck nearly as often as I do; this was the best she had ever tasted and it was close to the best for me, too. We drank a bottle of Wild Horse Pinot Noir, Sonoma. I had only Central Coast Pinot Noir from Wild Horse before this. It was a great wine, and matched up fine for both of us. Unfortunately, as good as the desserts sounded, neither of us had room. I got a cup of espresso which was perfect, and that always impresses me. Another interesting piece to add, in talking about this hotel, is that the sushi in the Lobby Lounge was absolutely wonderful. I surely recommend this Resort and Spa, as well as Primo and the Lobby Lounge. The Ritz Carlton is adjacent, and the two hotels share the Spa, but oh that's another topic...

1. Spaghetti or pasta? For traditional "Italian-American" spaghetti & meatballs, spaghetti, preferably thick spaghetti. Fresh or dried? Ditto, dried. 2. Meatballs? Beef? Pork? Mix of both? Beef. Lightly seasoned? Heavily seasoned? Moderately seasoned, using fresh herbs. with or without breadcrumbs? With breadcrumbs, or soaked bread. 3. The Sauce. Slow cooked for 20 hours like Mom used to make? From a jar? Somewhere in those ranges? Somewhere in between those ranges. 4. Toppings. With lots of grated cheese? No cheese? Pepper? Parsley? Red pepper flakes? Anchovy bread crumbs? Not lots, but a bit of freshly grated Parm-Reg. The rest is in the sauce. 5. What do you drink it with? Red wine? Beer? YES Does this dish bring back nostalgic memories? Yes, it brings back nostalgic memories of making this for our kids. Are your meatballs hockey puck sized? No, but they are hockey puck shaped. Ok, discuss away. Great topic! I don't make spaghetti and meatballs nearly as much as I used to. Actually I don't think I've made it once since living in Florida. Now I'm craving it. Gee thanks, Soba. Probably the reason I don't make it as much, second to living in the semi-tropics, is that the kids are grown and gone. I like the spaghetti and meatballs I make, but I'm not thrilled with Italian-American food in general, as much as I am with authentic Italian or Italian-style. My dad was Italian and my mom WASP, so that made for being raised in a truly Italian-American home, and they cooked spaghetti and meatballs and that sort of thing a lot. It's funny, looking back... Even with my dad Italian, we rarely had what I think of as Italian food; it was usually cooked Italian-American style. I like Dean and Heather's idea of not frying the meatballs first, putting them right into the sauce. I'll do that next time I do make it, if I remember. What I did do, back in the day sometimes when making a big dinner of spaghetti and meatballs, was add chicken and pork into the giant pot of meatballs and sauce. Someone mentioned adding butter on top or into the sauce... I like to add butter to the spaghetti after I drain it, and then top it with the sauce. Owen, I too add a little tomato paste and red wine to the sauce I make.

It's nice to meet you, Danielle! I'm back in town, with vacation ending when I go back to work Tuesday, so I'll be able to follow your blog and I'm looking forward to it. I hope you enjoy doing it as much as we will enjoy reading it.

It's been a few years, but 208 Talbot was wonderful... I understand what Holly is saying, but 208 Talbot....... definitely fine dining.

Ah yes, so many choices. Life is good. I love your new avatar! It is the best!