ludja

I haven't done alot of comparisons with different recipes, but I've been happy with this one from Zuni Cafe (in SF): click As the recipe mentions, it is important not to overcook pots de creme. If you tilt the creme and it bulges a little in the middle that is a signal to take it out of the oven and let it finish cooking as it cools down. If you think they are just finished, you can cool them down more quickly in a water bath to stop the extra cooking. I've used Guittard or Scharffenberger chocolate for this. Rodgers mentions that you can add some Cointreau or Frangelico as well.

I've been making these recently as well. I typically use bourbon. I swirl a tsp of Herbsaint around in the glass and then crush a lump of sugar onto which 2 dashes of Peychaud's bitters are splashed. Rotate glass to disperse sugar mix. Add a twisted strip of lemon zest, fill the glass with crushed ice and pour in 2 oz of Bourbon. Stir gently to mix. Sip, enjoy and think of the great times I've had in New Orleans. In my mind, plan my next trip there. (adapted from recipe in "Bill Neal's Southern Cooking".)

Nice addition to homemade chai. Star anise-marinated poultry, beef or pork are in my future, and Katie's sangria will be made when the weather turns a bit warmer.

Here's a separate thread that started recently on The Peninsula Grill Ccconut Cake: click

Some very good points. I would still have to say though, that some of his public actions and statements as reported here and at other places seem to bely a man whose "hands are tied". I mean, that his hands may very well be tied with respect to closing the restaurant(s), but his public communications and actions seem sorely lacking in sensitivity, compassion or gratefulness to New Orleans. Admittedly this shabby impression has been formed far away from New Orleans and, of course, without even knowing Emeril Lagasse in person.

Sorry to hear that; it would really hurt for me to leave many behind although there are some that could definately be trimmed out in my collection. Good luck with your move to Buenos Aires though and re-building your cookbook collection down there! I hope we hear about some of your culinary adventures and explorations there. I picked up a few goodies at a recent booksale: A Taste of Switzerland by Sue Style The Chesapeake Bay Cookbook by John Shields The Food of Southern Italy by Carlo Middione I got a late Christmas gift too: Matt Kramer's New California Wine by Matt Kramer (2004) Great book; it's an update from an earlier edition (~ 1994) and has great overviews and insights from all the different CA wine regions as well as specific commentary on many wineries. I have some gift certificates from Barnes and Noble and Amazon that are driving me crazy--in a good way! I'm trying to decide which books to order...

I mentioned this in DarcieB's blog, but for future reference here were my modifications... (so far!) Use grated (medium holes) fresh coconut in both the filling and for covering the cake. I did not toast the coconut b/c I just like the flavor of untoasted coconut better. The toasted coconut cake looks beautiful but I also love the look of the pure white cake. I didn't add any other flavoring to the filling--to me, it had a pure lovely taste with the fresh coconut in it. I had to laugh when I saw Ling's post above, because I have the opposite "taste' in this case. I really don't like the dried, finely flaked coconut (does not have much coconut flavor to me and I don't like the texture) so I really like the bigger flakes. Again, this is preference is when using fresh coconut. The cake recipe I used had fresh coconut milk in it and grated lime zest; a firm, dense and delicious cake. I liked the cream cheese/butter frosting very much in combination with this cake, but I might try decreasing the proportion of cream cheese to butter next time to have a less tangy result. Now that I'm armed with a digital camera, I'll take a photo next time!

click The article also mentions that the original Tab, which debuted in 1963 is still available although not very easy to find after Coke stopped marketing it in the eighties after scares regarding the potential carcinogenicity of saccharin surfaced. Much of the article also speaks of the minor cult status that Tab still has for some people and that they will go to extreme measures to keep a supply of Tab on hand. and

A couple of pound cakes will use up a dozen, at least. They freeze nicely and are versatile later on for breakfasts, snacks, and in desserts by themselves or not. If you have some nice cheesecake recipes, those can use up a goodly number of eggs and also freeze well. My mom has a killer recipe that uses 12 eggs! Cheesecakes and pound cakes sound like a nice treat for a new Mom and Dad or for visiting guests. Pound cakes are nice in the afternoon with a cup of tea too, for guests that drop by.

I second the recommendation for Quince. Two great meals there in the last year and half, and I'm looking forward to the next one. The quality of the ingredients is top notch and, for my taste, there are many interesting and appealing dishes to choose from. Three of us agreed on one night, that the halibut dish was the best halibut in quality and prep that we had ever tasted. The homemade pastas are excellent. Here is a link to a sample dinner menu: click Delicious desserts as well.

I just got a Swiss cookbook that has a nice recipe for "Emince de Chrevreuil aux Champignons", which is a venison dish using tender vension cut into chunks and cooked with mushrooms, cognac, stock and cream to make a luxurious stew. My aunt makes something like this with venision although we call it by the more German Swiss name, "Geschnezelts" (sic) It is great with rice or buttered noodles. Braised red cabbage or a green salad go well with it as well. I found a copy of the Swiss recipe online here: here The person adapted the recipe to lamb, but otherwise it is pretty close. The venison can be marinated overnight if you have time and it is a good idea to crush the juniper berries. Regular mushrooms can be used or a mix of regular and wild, such as chanterelles, if available. I would cook the meat alone in half the butter first and remove and keep warm. Then cook shallots, mushrooms in remaining butter until juice evaporate and then add Cognac, cream, etc. Finally, add the venison back in the end to warm up and finish cooking.

Interesting recipe, vkn. From what you describe, the rinsing of the onions, slicing them thinly and then slowly sauteeing removes much of the 'sharp' or sulfur edge of the onions. Still, I admit it is difficult to imagine what it would taste like with the milk, ground almonds, cardamom, sugar, saffron and raisins. Can you describe the final flavor a bit? You mentioned it as a 'restorative' dish, but is it also served for dessert? Is it a traditional Indian recipe, and if so, from what part of India? Thank you for answering if you have the time.

It would be nice to have those pinned... maybe we can ask the mods about that. I just searched "coconut" in the title and in the P&B forum. Here's a thread on "best" coconut cake, with some comments on the Peninsula Coconut Cake as well. click

Anyone planning on attending the Olympics in Turin? If so, it would be great to hear more of the food scene there. I wonder if there will be any push to offer more Piemontese food for outside tourists either during the Olympics or even afterwards. Thanks for the info from all of you, already. Turin is still in my imagination after reading a bunch of fiction and non-fiction by famous, hometown author, Primo Levi.

Everyone I've heard speak of making it has seemed to tweak it in some way...Ling, DarcieB and myself, for example. I may have gone the farthest afield in that I used another recipe for the cake! (I had an interesting 2-layer cake recipe that I wanted to try and also needed a smaller cake). It would be interesting to hear your comments, whether you follow the recipe as is or make adjustments. Same to anyone else out there that has made this. Good luck and enjoy your delicious cake!

So many questions are on the tip of my tongue, but I'll wait a bit and let you continue to spin your story. Thanks also, for joining us; this should be both fun and informative.

Nice dinners last night and big congratulations to all, including those who have decided to publicly or privately join along with the quitting. I'm rooting for all of you. My dad stopped a lifelong smoking habit for good at 70 for which we are grateful and proud. He is in good health overall, but it is sad that his lifelong smoking has contributed to PVD (peripheral vascular disease). The end result is that while he is relatively healthy in other ways, at 75; he can barely walk. It is very sad that he has this burden, and tough for my younger mother as well. His condition is also in stark contrast to that of all their non-smoking contemporaries and definately makes for a different retirement. Many of these people smoked earlier as well, but quit in the 1960's and 70's. So, I don't believe it is a relativley benign choice that may "just" shorten your life. It can really decrease the quality of many of the remaining years, as well, and this is without mentioning the increased risk of debilitating strokes. (I didn't plan on posting this, but was prompted to do so by an earlier post). Anyway, I'm so glad that you are all taking the plunge to really kick this, and to be free of the habit for many different reasons! I might send this thread to my sister and brother-in-law who have been trying to commit to quitting (and who love good food, too). I'm really looking forward to seeing what everyone cooks tonight from the Chinese Cooking Pictorials. I know the MaPo Tofu is on my personal list to try soon.

Lilnk to info on their tours

If I had an extra free evening in Chapel Hill, I'd definately go to Crook's Corner (easy cab ride up Franklin St from your hotel). Here's a link to the restaurant's web site that includes their current menu and winelist: http://www.crookscorner.com/ If you enjoy Sazerac cocktails, they can make a fine one for you.

Nice link, swisskaese... Some nice ideas listed above already, but my first thought was a dense almond cake (flourless or near flourless) flavored with lemon or orange and served with a custard sauce; maybe sherry flavored. Or the cake could be soaked in sherry and served with a plain custard sauce. This could be baked in sheets making it a relatively easy proposition for a large group. Candied lemon or orange peel could be used as a garnish. Although not traditional, an orange caramel ice cream might be nice with the almond tart suggested above by Fatmat

I would also stop by Tartine Bakery in the Mission; especially nice if you have some time free in the middle of the day. Excellent pastries and baked goods; among the best in the city. edited to add: It will be nice to hear your update on Universal Cafe, eje. Just remembered another thing to do in Potrero Hill--tours of the Anchor Steam Brewery. The tours are free; you just have to sign up in advance to get a space. The Brewery is in a beautiful old brick building, you get an overview of the whole facility from it's gleaming copper kettles to the bottling section and they give a tasting of all their brews at the end of the tour. Eliza's is fun for good, simple, Cal-Chinese food with a beautiful interior design and I've had a nice meal at Aperto, although it's been a long time since I've been there. The Ramp can be fun for a weekend brunch; sitting outside next to the Bay with views of the dry docks. It is kind of a funky/semi-industrial setting on the water. Brunch food is basic; I've gone more for the atmosphere than the food, but it's pleasant on a sunny day with a Bloody Mary in hand. oops... I see eje already mentioned the Anchor Steam Tour above...

A nice place nearby (far eastern Mission; next to Potrero Hill) that I haven't been to in awhile is Universal Cafe. Has anyone been recently? I saw a recent review on PBS' "Check Please" and all three diners enjoyed it very much. They also mentioned that they have good weekend brunches. The restaurant is a small, chef-owned, neighborhood place, stylish and comfortable with rustic Cal/Med food. I remember that they had particularly great salads and lots of interesting dishes. It's back on radar screen to try again, soon. Here's their website: http://www.universalcafe.net/universalcafe.html I see they describe their menu as "richly organic"... 2814 19th (b/t Bryant and Florida) closed Mondays; all other nights for dinner lunch on Friday and brunch on Sat/Sun The menu still looks good and it appears that there are some vegan friendly dishes or ones that could be converted relatively easily.

I just recommend Emily Luchetti's "Tuscan Cream Cake" on another thread. It is a wonderful cake; 5 layers of spongecake filled with zabaglione. It is iced with whipped cream, the top is covered with dark chocolate curls (or grated chocolate) and the sides are covered with crumbled amaretti cookies. It is a big cake and is very delicious. Here is a link to the recipe: http://www.foodnetwork.com/food/cda/recipe...X5-CARD,00.html

Here is the link to the Paso Robles Winery Association webpage. Besides lots of info on the wineries there is supplemental information on dining and accomodations. I've been to visit Paso wineries a few times but spent the most time there last summer. Many great wineries and we also found some good food. There is a Paso Robles restaurant thread already, I believe. I'm looking forward to getting down there again this year.

Useful step-by-step instructions on this thread and accompanying links here from the "The Technical Support" forum.