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ludja

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Everything posted by ludja

  1. El Brunos is a great stop after a day visiting Chaco Culture National Historic Park on your way back to Albuquerque. Also handy if you are traveling between Abq and Durango/southwestern Colorado). Lots of nice seating inside and a very pretty outdoor courtyard if the weather is right.
  2. Also, it just hit me why I was thinking of the rabe and ricotta combination. A great pizzeria in Albuquerque called "Farina" has the following pizza which is one of my favorites: pepe caldo pizza iwth broccollini, hot pepper, ricotta, caciocavallo (Caciocavallo tastes similar to aged provolone.)
  3. The arancini sound good; is there mozzarella inside as well? Here are a few other recipes I found on the Martha Stewart website: Spaghettini w Broccoli Rabe Pesto, Calamari and Ligurian Olives Turnip Hash with Broccoli Rabe (add fried eggs for dinner) Baked Rigatoni w Sausage Meatballs and Broccoli Rabe Warm Cranberry Bean Salad w Butternut Squash and Broccoli Rabe I'm jealous at the great price you have on the broccoli rabe right now. I've never seen that kind of deal on them.
  4. As I adore broccoli rabe but almost always use it in the one sausage/pasta dish, I'm also curious about other uses. I thought of other bitter greens (collard, etc) and came up again with the fact that it goes well with pork, as Alcuin mentioned. So, I do think sauteed versions of it would go great with any simply flavored pork dish. ON a more Italian note, I was thinking it would also go great with ricotta as in a ricotta pie or in a calzone, with or without some type of cured pork (sausage, pancetta, ham, etc). If no pork, then maybe tomatoes/sun dried or fresh or mushrooms would fit well.
  5. I really like the recipe from LIdia Bastianich: http://www.recipezaar.com/Orecchiette-With-Broccoli-Rabe-and-Sausage-328717 The chicken stock, high quality pecorino or parmigiano reggiano, crushed red pepper and the small amount of butter swirled in at the end are really touches that put it over the top. ONe my favorite top ten dishes! I usually lightly peel the larger stems of the rapini and use all of it then. If you can't get your hands on orecchiette pasta another shape that holds the sauces and bits and pieces well is fusilli. I do love using orecchiette for this dish though; whenever
  6. In case the link goes dead; here are the guardian's choices: 1. McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee (Hodder & Stoughton, 2004, £30) 2. Beyond Nose to Tail: A Kind of British Cooking: Part II, by Fergus Henderson and Justin Piers Gellatly (Bloomsbury, 2007, £17.99) 3. Kitchen Confidential, Anthony Bourdain (Bloomsbury, 2000, £8.99 in paperback) 4. In Defence of Food, and The Omnivore's Dilemma by Michael Pollan (Penguin, 2009, £9.99 (new paperback edition) and Bloomsbury, 2006, £7.99 respectively) 5. The River Cottage Meat
  7. Any comments on Gallo Blanco at the Clarendon? Looks like great modern-classic Mexican food. http://www.galloblancocafe.com/ Another place that looks fun is Hula's Modern Tiki. (This is an Arizona outpost from the home restaurants in Monterrey and Santa Cruz). http://www.hulasmoderntiki.com/ Last question is regarding the Metro Brasserie and Bar in Scottsdale. Again, comments online and the menu and drinks look interesting but would be happy to hear about anyone's personal experience. http://www.metrosouthbridge.com/
  8. We have had lunch several times at the Double Eagle which is in a gorgeous and historic old building right on the Plaza in Mesilla and have never been disappointed. It is wonderful to eat lunch out in the patio with all the tropical-like plants. The old historic wooden bar in the room next door is great to have a drink at as well. While all the food has been good, a standout from the last time I was there was their chile relleno made with local Hatch green chile. It was one of the very best rellenos I've ever had and I make a point of ordering them often in New Mexico. Here's the link to t
  9. ludja

    Spaetzle tips

    Nice use for leftover spaetzle: Sautee in some butter and then scramble some eggs in with the noodles. Season with salt and pepper and add in some chopped ham towards the end. Serve with a green salad dressed with a simple vinaigrette. I made some spaetzle and had some left over; not enough for a side dish on their own. I mixed them into some butter green beans for a side dish.
  10. How was the food? (and the formality of dress...) I haven't eaten at either of the Do & Co's but I have eaten at a few good places (less formal) on two trips to Vienna in the two years. I need to round up my notes and post them in here. Thanks in advance!
  11. Thank you Rob for all your contributions and good luck with your new culinary adventures. Hope you still have time to post!
  12. Great report, BryanZ! Thanks for sharing it. I need to document my eating in Vienna last summer. Looking forward to your last stop! (We had currywurst in Vienna but were not very excited about it but it may not really be the thing in Vienna. At the stand where we had it they put dry curry powder on the sausage and then topped with ketchup---was the dry curry and the ketchup mixed together in Berlin? I love streetfood, diner food and sausages, etc but I didn't really like the combo of unmixed dry curry powder and ketchup...) We had lots of other great sausages including the classics and k
  13. Can anyone suggest a place for oysters on the half shell at lunch time during the week? We'll only be in Providence a few hours, I''m thinking oysters if that's an option and then maybe Lucky Garden or Iggy's in Warwick afterwards. I would also have liked Chez Pascal or Al Forno but alas they look open only for dinner... I know the choice I have listed is pretty eclectic but I'm open to suggestions. I guess great seafood is my first hope... but excellent Chinese or Thai would also be great. We'll be there on a weekday so I think we're also out of luck for Lucky Garden's dim sum.
  14. Thanks, this is great to know! I *was* rather surprised at the nice taste given its reasonable price. Have you come up with a name for this cocktail or has it evolved to something different? It sounds very appealing.
  15. Has anyone tasted both Berentzen Apple Schnapps and Schonauer Apfel and can tell me how they compare? The subtitle for the Schonauer is "German Apple Schnapps Apfelkorn Liqueur". Like the Berentzen it is relatively low in proof logging in at 21% alcohol. I haven't tried the Schonauer in cocktails yet; just enjoying it straight up at room temp or chilled. It has a nice apple flavor. I'm wondering how it might compare to the Berentzen so that I might be able to use it as a substitute in some of the cocktails mentioned above. It's not too expensive (at least where I bought in Reno; under $20
  16. Glad it was a fun meal and thanks for the heads up on the lamb burgers; sorry the seasoning was off in the dish. Maybe you'll be making Wienerschnitzel in a few days. An Austrian (no kangaroos) is now in 2nd place at -7 sec... :-)
  17. Rosemary can work well in many desserts. Here is a great recipe that Abra pointed out to us in one of her blogs: Cornmeal Cake with Rosemary Syrup and Blackberries I've made it several times to great reviews.
  18. Rose geranium is also very nice infused in a pouring custard (creme anglaise). The flavor goes great with strawberries, blue and blackberries. I recently made some lavender syrup with culinary lavender. I haven't done anything fancy with it dessert-wise yet, but we've been enjoying it at breakfast as a sweetner for chopped nectarines and blueberries.
  19. ludja

    Here come the tomatoes

    Scalloped Tomatoes... from RecipeGullet This is a great side dish for many different meals or as part of a Southern Vegetable Plate.
  20. lamb burgers with beetroot salsa? click cucumer salad Australian cheeses or if not available sheep cheeses Australian Shiraz or if not available a French Syrah Here is a recipe for a neat sundae in Emily Luchetti's "A Passion for Ice Cream": click Crushed Meringue Sundae with raspberry-rose water sorbet and vanilla cream (It would be an homage the Pavlova....) edited to add disclaimer: I'm not Australian but was intrigued by what I might make in the same situation...
  21. ludja

    Menu Input

    Without knowing the theme, some of these feel more seasonal than others, suggesting that maybe shouldn't be on a regular menu. I would never order the CCCs - too common in comparison. I wonder how much red velvet you would sell - we all know how much dye is in those things - maybe a play on red velvet. What if you made a raspberry cake using puree? The "poaching liquid syrup" is unnecessary as are few other ingredients - less is probably more when it comes to menus - this becomes overwhelming. I bet the waffles would never sell. Too scary for most although I like corn in my desserts.
  22. Interesting; I've almost always had wonderful green salads in Austria--excellent quality and variety of greens including lovely mache. I wonder why there would be such a difference! Except for a handful of fast food or extremely touristy places the quality of ingredients in Austria is very high (much higher on average than in the US). I could expect that there would be more variation in Germany but I"m surprised there would be such a difference in quality and aesthetics.
  23. ludja

    Barfi

    click You say barfi, I say burfi. Barfi, burfi, Barfi, burfi, let's call the whole thing off..." (add musical notes...)
  24. Will you stop in Albuquerque? That is my new home in the last year... If not, maybe I can meet up with you in Santa Fe! (I'll look for a pm so the thread can be kept more to food suggestions!) In any case, I have suggestions for Abq and Santa Fe as well!
  25. Not sure if you're joking, but actually, traditional German/Austrian/Swiss meat salads can be very delicious. Unlike the green salads they serve, meat salads are main dish meals and usually have no greens (at least in the ones I've had). Other common add in besides the wurst and onions are tomatoes, fresh peppers, slices of hard boiled egg. If only meat and onion are used, sometimes cubes of swiss or gruyere cheese are added in. The salads are usually served with some good country or rye bread. They are salads in the sense that they are served with a vinaigrette. In Austria they often u
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