ludja

Just curious, do you end up eating the same dinners when you eat at home or are there modifications for each of you? And congrats on 34 years of marriage!

Congratulations, chromedome, and thank you for sharing an update with us. The menu looks very nice! How often do you find yourself changing items? Are you able to source good ingredients for a whole season? I look forward to checking out your blog/column as well!

From, Stahmann Farms, the largest family pecan farm in New Mexico: Stahmann Farms

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Lovely photos, andiesenji... Next time I make cajeta, I'll try the version you shared flavored with vanilla. The Bayless recipe I've made uses Mexican canela but I would like to try the vanilla version.

The Trader Joe's I've been to have quart containers of goat's milk. I'd even check your regular supermarket. I've had good luck with the Rick Bayless recipe. I'd make it at least once at home in order to compare with what you can buy. I do like the tang contributed by the goat milk in the recipe I use by Bayless.

yes and yes... I add a little tangerine zest to the pear and crystallized ginger pears courtesy of cookbook author and chef Bill Neal. When i don't have time to make ice cream I'll also just fold some chopped xstallized ginger into softened vanilla ice cream. This is wonderful with ripe cantaloupe...

Hi Margaret! If you've tried this recipe, is the 1 cup of heavy whipped cream really optional in order to achieve a successful result? The Cowgirl Creamery also sells fromage blanc at their store in the Ferry Market Bldg (San Francisco). Thanks for the info, Ptipois!

Here is a nice summary of some suggested apples varieties for apple pie from Oregon: click Peter Wolf mentioned the Belle de Boskoop apples in another thread on Honey Crisp Apples. There is a nice recipe for Dutch Apple Pie and a discussion of it variants in accompanying articles if you follow the link above. The only one of these apples I've ever tasted are Gravensteins...

What an interesting name... If you're near Portland, Oregon you may be in luck... This interesting article also describes some similar tasting apples so that may also be a help. click

They look great and your pear jam filling sounds marvelous! Welcome to eGullet, by the way!

Prunes stuffed with blue cheese and warmed enough to soften cheese (but not have it running out of the prunes). Sprinkle with chopped parsley. These are really delicious and are an easy warm appetizer--they are stuffed ahead of time and only need a short time to warm them up a bit.

Thanks, andie... And then there is the German version of this cake which may be a little easier to pronounce.. "Kastanientorte" kah-stahn"-nyen-tort-eh

Taramosalata is wonderful (and pretty, with its pink color) on top of boiled and halved fingerling or new potatoes. With new potatoes I like to use a mix of red and yellow for an even prettier presentation. I make a small divot in each half before spooning some taramosalata on top.

chile pepper jelly also goes very well with goat cheese or cream cheese..

Yum. Today's breakfast was orange juice, coffee and leftover pear-ginger pie.

What an incredible dinner; thank you for sharing it with us! I just got a look at the thread today for the first time. You truly provided your friends with a meal they will never forget. I hardly know which dishes to specifically comment on b/c they all sound intriguing, but can you comment on the smoked liver preparation? I also like the offal paprikash w/parsnip-potato galette and the deep fried pork liver with honey bacon habenero sauce and radish garnish. Can you also share any details on the lemon-celery mousse? It *does* sound like a perfect choice after this rich meal. Do you puree the celery and then collect the juice thru cheesecloth? Did you develop the recipe or find it somewhere? Congratulations again and thank you for sharing the meal with us!

Thanks Ludja! Do you happen to have any good recipes for hearty German loaves? I'm not even sure of the names, since it's been a few decades since I was in Germany. ← No, unfortunately I don't. I have yet to take a serious stab at bread baking. I don't know too much about German and Austrian breads--besides enjoying them during visits or at German bakeries and restaurants, but besides rye and pumpernickel style breads, many of the hearty loaves seem to often be called "Farmer" or "Country" bread. Besides whatever may be already listed in the linked threads and the suggestion of mukki, above, I'd try looking at books that have collections of artisanal bread recipes, like the Ortiz book, "Village Baker". Although they tend to focus on Italian and French artisanal breads some of the books have a few German recipes. I'd also be interested in comments from anyone with more information.

chile!!! I'll look up my favorite green chile stew recipe and compare it with Cafe Pasqual's and the one's that others have shared hear before I comment.

Made two soups the last week, one for the first time-both were great. The new one for me was the "Silken Turnip Soup" from the Edna Lewis/Scot Peacock book, "The Gift of Southern Cooking". Great earthy flavors and wonderfully smooth creamy texture but without any dairy besides the butter. The ingredients are just butter, onions, turnips, potatoes, chicken stock, s&p. I garnished the soup with some sniipped chives. They flavor the soup with some freshly grated nutmeg as well but I forgot this in the rush to start the dinner party. One guest said that they disliked turnips as a kid but really liked this soup! I also made the carrot-cilantro soup (again) out of the Chez Panisse Vegetable cookbook. It's very similar in execution to the turnip soup above in that you simply sweat the vegetables in butter; then add chicken stock to finish cooking and soften the vegetables before pureeing the whole lot. The garnish she suggests for the carrot soup is wonderful with it--a quick salsa of red onions, salt, serrano chiles, lime juice and chopped cilantro.

I found the thread on German Baking books right here in the Cookbook forum: click

Here is a thread on baking broetchens (a type of roll from Germany and Austria) that also has some links that may be useful: click I think there was another thread on cookbooks with recipes for German/Austrian bread but I can't find it just now.

Enjoying your blog so much, Rachel! I think you mentioned earlier that your are living at 7000 feet. Was/is it difficult to adjust recipes for baking there or are there many recipes there developed for altltude? The bread looks wonderful! (I just moved to 6000 feet and am proceeding gingerly with my baking, which is a great love for me. I have many well-loved recipes that I and my Mom have made over the years and I have some trepidation in how they'll turn out here.)

Thanks for sharing your recipe; it sounds very close to the one I make. Batches of NM green chile can really vary between batches. I love the heat so I don't do this for our consumption, but you can "cut" the heat a bit by subbing some roasted 'regular' supermarket Anaheims. In this way you still get the great texture of just pork and chile. Deseeding and deveining as you did helps as well but sometimes they are still pretty hot! Serving some pinto beans on the side helps those of more tender tongue as well!

This past weekend we grilled some buffalo burgers and topped them with roasted green chiles and cheddar. It's a match made in heaven! I put ketchup on mine as well. Another great sandwich is turkey, jack cheese and roasted green chile on grilled bread. Sometimes called an "Albuquerque Turkey" in those parts...