Sandra Levine

Banana Jam This recipe is adapted from Catherine Plagemann's book Fine Preserving. She says it is of Indian origin. Other appropriate spices (cardamom, cinnamon, etc.) can be added. Plagemann says 8 bananas will yield 7 8-oz glasses, but I've always ended up with less. 8 ripe, mashed bananas 3 medium lemons 3 c sugar 3 c water 1 inch square piece of ginger, peeled cloves to taste (3 is a good number) 1. Make a simple syrup by boiling sugar and water for ten minutes in a 4 quart saucepan, or larger pan. 2. Zest the lemons and juice them while the syrup is boiling. 3. Mix lemon zest, juice, bananas, ginger and cloves in a medium bowl. 4. Stir banana mixture into simple syrup, and simmer 30-45 minutes. The jam will be a pale yellow mush, no need to test for jelling. Keywords: Condiment, Fruit ( RG868 )

Would you mind posting the recipe, Zennenn?

The best grilled cheese sandwich I've ever had was at Borough Market, in London, last October. There's a stand outside the branch of Neal's Yard Dairy, just outside the market, proper. The sandwiches are toasted in a press that rendered the edges deliciously crispy. Four or five varieties are offered. I chose Montgomery Cheddar and caramelized onions on Poilane bread. There may have been a third ingredient -- I'll be able to check when I get back in May. I can't explain why, but I think about this sandwich almost every day.

Great Grandma Gussie's Rice Pudding Here is Great Grandma Gussie's Rice Pudding. It's much firmer than the usual pudding, sliceable, in fact, and best served with a puddle of cream, but that, of course, is gilding the liver. 1 cup rice 4 oz. butter 1 cup sugar pinch of salt 1 teaspoon (or more) vanilla 1 teaspoon orange extract 3 beaten eggs cinnamon, to taste 1 cup milk 1 c rice 4 oz butter 1 c sugar pinch of salt 1 tsp (or more) vanilla 1 tsp orange extract 3 beaten eggs cinnamon, to taste 1 c milk 1. Cook rice in your usual fashion until done to your liking. 2. Add butter. Mix until melted. 3. Add sugar and salt. Mix well. 4. Add vanilla, orange extract, cinnamon and eggs. Mix well. 5. Stir in the milk. 6. Bake in buttered loaf pan at 400 F. for 40-45 minutes until golden brown. Can be served warm or cold. Keywords: Dessert, Easy, Rice ( RG833 )

Great Grandma Gussie's Rice Pudding Here is Great Grandma Gussie's Rice Pudding. It's much firmer than the usual pudding, sliceable, in fact, and best served with a puddle of cream, but that, of course, is gilding the liver. 1 cup rice 4 oz. butter 1 cup sugar pinch of salt 1 teaspoon (or more) vanilla 1 teaspoon orange extract 3 beaten eggs cinnamon, to taste 1 cup milk 1 c rice 4 oz butter 1 c sugar pinch of salt 1 tsp (or more) vanilla 1 tsp orange extract 3 beaten eggs cinnamon, to taste 1 c milk 1. Cook rice in your usual fashion until done to your liking. 2. Add butter. Mix until melted. 3. Add sugar and salt. Mix well. 4. Add vanilla, orange extract, cinnamon and eggs. Mix well. 5. Stir in the milk. 6. Bake in buttered loaf pan at 400 F. for 40-45 minutes until golden brown. Can be served warm or cold. Keywords: Dessert, Easy, Rice ( RG833 )

I am very impressed...and a little jealous.

Well, when Amanda starts posting on eGullet, I will thank her. Until then, I will attribute this recipe to our own Jim Dixon who brought it to our attention and will heap on him all the kudos this excellent recipe deserves. Amand Hesser's life-changing cauliflower article including the now-famous method for roasting that appeared in January, 2001. Regrettably, the Times is now charging for this.

A feast for the eyes (in Colmar) is The Isenheim Altarpiece by Matthias Grunewald.

Well, I'm probably your mother's generation!

Near the South Kensington tube station, there's a little Polish restaurant and a crepes place, both good, but easy on the budget.

Did anyone mention Madeleine Kamman's When French Women Cook? It's a gastronomic memoir with recipes with each chapter devoted to one woman who helped teach her to cook.

It's really Amanda Hesser you should thank.

One of my favorites is the Horizon Cookbook and Illustrated History of Eating and Drinking Throughout the Ages. It was published in 1968. It contains delicious and reliable reipes for some of the basic classics of many cuisines, and is fun to look at, too.

I'm surprised that Mrs. Balbir Singh has not been mentioned. I have a copy of her cookbook, Indian Cookery, that was first published in 1961, revised in 1975 and, as of 1990 (the date of my book) wa in its 13th printing. Is anyone familiar with this one? Its a bit disorganized.

Marmalade? Sorbet?

I'm plotzing.

I sometimes like to use cava to make "champagne" cocktail. It's very easy and adds a little bit of sweetness, if that's what you're looking for. Just drench a sugar cube with bitters, drop it into the flute and pour the bubbly over it.

...as if the two instances were comparable. Res ipsa loquitur.

Too bad that isn't true, rather than merely a snide remark.

Discussion with friends about trust and professional ethics.

It's all a matter of credibility. If the disclosure had been made at the time of the reviews, readers would have been able to take the relationship into account and judge for themselves, accordingly. F-G should be on notice that his "reviews" from now on -- as well as his claims for restauants in the past -- will be taken with a very large grain of salt.

I think The Art of Fine Baking is available as a reprint. It'svery good. Straight-forward and unpretentious. I learned to make tarts using this book. The coffeecake recipes are outstanding.

The Horizon Cookbook, A thick, two-part volume with the sub-title "and Illustrated History and Eating and Drinking Through the Ages." Mimi Sheraton is listed as the historical foods consultant. The recipes are unfussy, but delicious, basic dishes from many cuisines. The front of the book is a copiously illustrated narrative of the history of European cooking and dining. The recipes go a little further afield to include some simple Asian dishes.

Garlic baker, anyone?

a perennial