ludja

Wow, congratulations Pleiades!! A *little* more excitement than what's for dinner tonight!

Did you eat any interesting food on your weekend safari? (Still 12 or so hrs left.... ) In any case, thank you for a wonderful foodblog and for sharing a little of your life in a place that is so different for many of us. I echo all the complimentary sentiments stated above!

Hmm... I might like the mousseline filling better than the potato... Dano1 may know more details, but what I know about manufacturing cream is that it has a higher butterfat content than heavy whipping cream. I don't know else about how it is/or is not treated. Where I buy it, it comes with an even thicker layer of cream on top of the cream. I stir that in before using. *Be careful whipping it, it can turn to butter very easily if you don't pay attention--known from experience!* Also, as mentioned above, the size/quality of the little seafood beasties would seem to be a factor in whether to puree or not...

First a disclaimer that I haven't made this yet--but along seafood lines, I'm also intrigued by the Salt Cod Chowder wiht Fennel, Saffron, Onions and Cracker Bread. Have to admit, I'm not sure what cracker bread is but maybe could substitute with thin, toasted bread... It sounds like a nice wintry strew and could be a gourmet and rustic homage to the NE Patriots today if you live in that part of the woods... A wonderful ending I have made are the chocolate pots de creme---especially if you have access to a good chocolate. As she suggests, it's best not to overcook these. I'm not a huge *chocolate-all-the-time* fanatic, but enjoy small desserts with a rich chocolate flavor. These fit the bill! I've had them slightly warm out of the oven and after being chilled, with a thin blanket of heavy cream on top and also with whipped cream...schlag. Hope you have a fun day of cooking, tasting and eating! edited to add: Please let us know what you end up trying!

Thanks all for sharing the idea of putting (and perhaps keeping) chile and paprika in the freezer. Sounds like a good idea.

I admit, my thoughts turn less towards tomato also and more along the lines of what slkinsey suggested. I like the idea of fillilng the raviolo with a potato-garlic puree, with maybe the shrimp included. Then serve with a lemon butter (and maybe white wine) sauce, seared scallops and maybe some sauteed greens. like spinach. (I just really like the texture and flavor of the seared scallops and would hate to lose them to a puree).

Whew! I was just brousing around e-gullet checking to see if I could find an alternative beef goulash recipe to tempt me and saw this thread! I immediately raced to my kitchen cabinet to check out my hungarian paprika lovingly transported back from my last trip to Austria....and it appears to be pest free! I thought I'd bring this post back up to the top as a "public service announcement" for those that cook w/paprika. I had never heard of this before. *I was more than a little scared b/c I had a bad cabinet pest brouhaha once originating with a bunch of packaged dried chiles.* Now I can calm down and cook the goulash.

Thanks jpvr. I just googled "dutch" plus "coleslaw" and came up with this on www.foodreference .com "COLE SLAW, COLD SLAW The reason cole slaw became as popular a side dish as it did in America was due to NYC deli owner Richard Hellmann's 1903 creation of a formula for bottled mayonnaise, which he began marketing in 1912. It became a bestseller, quick and easy to use as a dressing for shredded cabbage, which thereafter became a standard side dish to the increasingly popular sandwiches and hamburgers in American kitchens. ‘American Classics: Cole Slaw’, by John Mariani, Restaurant Hospitality Magazine 1/97 Cole slaw (cold slaw) got it's name from the Dutch 'kool sla' - 'kool' is cabbage and 'sla' is salad - meaning simply, cabbage salad. In English, that became 'cole slaw' and eventually 'cold slaw'. The original Dutch 'kool sla' was most likely served hot." Thanks again; I don't think I would have looked or found it otherwise! I didn't have my german speaking cap on; in German, cabbage is "kohl" and is pronounced "cole".

Hmmm, just checked out the recipe you posted. Looks great and the idea of adding some shrimp sounds good. I want to try this!

I like German Coleslaw also--light on the sugar though. Can also add caraway seeds. And like Brad Ballinger mentions, German slaw would also have some salt and pepper and oil in addition to the vinegar and sugar. (When desparate to have some and too lazy to make, I'll doctor up our supermarket's slaw which happens in this case to not be too bad--I usually need to add vinegar though). For my 'basic' mayo-type slaw I gravitated to a southern-style which uses a boiled dressing based on cider vinegar and that has celery seeds. The cider vinegar and celery seeds bring a great flavor. And the boiled dressing coats the cabbage nicely but without being as heavy as mayo. I use less sugar than the recipe b/c I also detest overly sweet slaw. Old-Fashioned Carolina Coleslaw w/Celery seed dressing 1 medium cabbage; trimmed, cored and sliced thnly Dressing: 2 eggs 1 1/2 tsp powdered mustard 3 Tbs sugar (as mentioned above, I use less, start w/1 Tbs and taste) 1/2 tsp salt 3/4 cup heavy cream 1/3 cup boiling cider vinegar 1 Tbs butter 1 1/2 tsp celery seeds In top of double boiler, lightly beat eggs and mix in dried mustard, salt and sugar. Stir in cream. Then add in vinegar in a slow stream, constantly whisking. Continue heating and stir over simmering water 5-7 minutes until mixture is the consistency of stirred custard. Off-heat, mix in butter and celery seeds. Pour warm dressing over cabbage and mix. Cover and chill 2-3 hrs. Toss again before serving. I also like asian style coleslaws that I've had in restaurants. A few recipe ides are in this previous thread click Also, I just remembered a nice slaw that a few restaurants make around here--may sound weird but it's good: A basic mayo-vinegar slaw, a little spice w/cayenne and roasted peanuts! It may not be traditional but its good with things like bbq, etc. Guess it took e-gullet (and your post) to make me realize I had this many thoughts on slaw! Now I wonder where the name for cole slaw comes from.....

Hmm.. thanks mikeycook for the recipe, it sounds great. Sounds like an interesting variation on clams casino (which I love).

I agree; my favorite way to eat oysters is bare or with a drop of lemon juice. BUT, there is such an abundance of reasonably priced oysters in Louisiana that when I'm there I eat both raw and prepared. Also, where there are other types of oysters that I would never dream of cooking (miyagis, kummamotos, cape may), LA oysters are a lot bigger, less delicate in taste (in some ways) and seem to hold up well to cooking also. I don't have any of my own recipes to make at home b/c they are not as abundant and cheap here!! But I do like oyster stew and fresh, breaded and deep fried oysters. I had an interesting variant on an Oyster Po Boy sandwich at the Red Fish Grill in New Orleans: "BBQ Oyster Po-Boy Freshly shucked P&J oysters fried crisp and tossed in a zesty pepper sauce. Served on a po-boy loaf with lettuce, tomatoes and blue cheese dressing." The idea of blue cheese was kind of strange to me (on reading the menu description) but all doubt was dispelled with one bite! I would make this at home. edit for typo

There is a German wafer-paper for cooking called 'Oblaten'. If you have a German deli/good shop around, I've seen them there. Other places to check: King Arther or Maid of Scandidavia catalogue.

Ok, three P's: Plouf (downtown; french alley; for mussels many ways; other seafood too) Pacific Cafe (outer Richmond; casual, get free glass of wine while you wait; had my first sand dabs here!) Pesce (Polk St; Venetian seafood small plates, chichetteria, wines by the glass) I haven't been to Pesce's yet, but all the reviews have been great. Anyone been? Have any other favorite seafood places not listed yet?

I made Red Beans and Rice today too! (used sausage rather than pork butt; and lots of chiles and onions) Hit the spot on a cool Bay area evening. Maybe I'll make cornbread to go with it tomorrow! edited to add: just realized I have grapefruits, pecans and lettuce at home too--so I can be a total copycat and jazz up things tomorrow. I'll give proper attribution if I do!

Thanks for the blow-by-blow pictures. It looks very good! A nice reminder to make something like this when nice beans are available.

I'm used to drinking diet sodas; so I prefer the diet lemon, green tea and mint. Hard to find though!

I agree on all counts; a risotto or something to else to go with pork or duck sounds interesting. It's hard to say without tasting them though...

Saw this in today's Mercury News and thought it was pretty unique. The flavor is described as: "its mind-boggling taste and fragrance are inexplicably those of maple syrup" They are found in the Pacific Northwest and only grow under certain species of trees, prompting comparisions with truffles. Prices listed in Bay area are ~ $20/lb for fresh; 7$/lb for dried. Some dishes and recipes mentioned: vanilla-bean pork chop atop candy cap risotto Candy Cap chutney Candy Cap blondies Candy Cap vodka martini SJ Mercury News Candy Cap Has anyone tasted these? What are some successful applications?

I like all the great blues, especially sweet gorgonzola served w/chestnut honey or roasted grapes. Also, Stilton with port as Marlene mentioned above. Cambozola is great smeared on crusty bread for a roast beef sandwich! edited to add: Thanks all for the descriptions of Cabrales; I haven't had it yet but am eager to try it!

Great idea! Sometimes I don't think of serving them for hors d'oeuvres because of the size (thinking they will be too filling).

The menu sounds fabulous. Thank you so much for sharing with us and good luck with your full day! I'm ready to buy a painting just sampling the menu by proxy!

Thanks Craig Camp; I haven't had Matanza's Creek in a few years, but at the time I remember liking it better than others I've tasted. That said, I should probably troll around a bunch of Merlot threads here to learn more.

I haven't tasted any great Pomeral's....so I'm wondering how better Merlots from Sonoma like: St. Francis & Matanza's Creek would compare? Any candidates for excellent Merlots from Sonoma or Napa?

I took a great photo in France of a very elegantly-dressed gentleman sitting next to us in an outdoor cafe. Two matching dogs were seated on chairs right next to him on either side and he was feeding them pomme frites. They were very well-behaved, waited patiently for him to feed them!