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Everything posted by hazardnc

  1. Holy cow! Those red beans and rice look amazing. So, which is more worth the drive - Cajun Kates or Satchmos? I'll be in KOP/Conshohocken area in 3 weeks! I am getting fat just looking at these pics.
  2. Okay - I did another post looking for prix fixe deals in Philly, but the photos from Satchmo's look awsome - I need that gumbo and the crawfish po boy. I will be staying in Conshohocken for a few days while dropping the kid off at school on the main line. Is Satchmos worth the drive?
  3. Man, I was planning on leaving on Sunday to avoid the Labor Day traffic - now I wonder if I should stay? But I also wonder if these places will be closed Sunday, the 31st for the holiday? And Brent, I am no expert on Chinese food in Philly and its environs. I think I tried Yangming b/c it was highly touted elsewhere - not sure if it was here or on Chowhound. I thought it was good, but I have no point of reference. That said, I got a rec for an Indian place (Desi Village) that some folks raved about. I found it to be quite average. I might have to take the kid into the city to try Tasty House - gotta love the name! Edited to add - I read that Estia has a pre-theatre deal from 5-7 with 3 courses for $30. It's a pretty limited selection, however.
  4. According to the production company's website, it is going to air this fall on PBS -- like the trailer certainly. Hopefully, it actually WILL air on PBS this fall. Edited to add that I emailed my local PBS station and they will start airing episodes in Charlotte on 9/27.
  5. All great suggestions. Andrew, is Zahav the place where the owner had a blog chronicling the whole process of opening a restaurant, including taking the staff to Israel to learn about the food? What comes on the $45 menu - that has to be a lot of mezze! Katie, I planned on taking the kid to NJ to shop at the Container Store (I LOVE the place), so is the Tortilla Press near there? And no worries about the twilight thing - the kids make fun of me being an old bird anyway. Brent - the kid loves Chinese, and I know where this place is. Have you ever tried Yangming in Bryn Mawr? Capaneus, I sadly, I am leaving Sunday so I will miss Marigold's special. This is a BYOB I have long wanted to try. But I will definitely check out Matyson.
  6. I saw a brief spot on PBS last night advertising this show. I have looked everywhere but do not see it on the schedule for the season. From what I can tell, it was produced some time ago. Has this program every aired?
  7. I will be making my semi-annual trek to Philly at the end of the month to take the kid to college on the Main Line. Sadly, my trip never coincides with Restaurant Week, so I am wondering if any of you know of good prix fixe deals in town or elsewhere in Montgomery County. Also, anyone have an update on Blackfish in Conshohocken? I may make reservations for a farewell dinner if it's still as good as it was in the beginning.
  8. I read an article that said Maine lobster is running cheaper than sliced turkey in the grocery store because tourism is down. These are the soft shell variety that doesn't ship well, so it has to be sold up there. I would gladly eat a lobster a day (maybe two) if I could get up there!
  9. My local Arab market has several brands of canned grape leaves, but I often find them too big (and therefore tough) or too thin (and therefore hard to roll). Anyone have a favorite brand? I'd love to can my own, but alas, I live in Charlotte, NC and have no access to vines
  10. I love the idea of the creme anglaise flavored with rose geranium and other flavors. I found a recipe for tarragon ice cream, and given that basil has that anise-like flavor, that would be wonderful too. Anyone care to share a recipe? To make infused marshmallows (I've made the vanilla marshmallow recipe from this site), what do you do? I can imagine all kinds of great applications for herb infused marshmallows! One year, I made a wonderful blueberry-lavender jam....
  11. Over twenty years ago, I made rose geranium pound cake using a recipe from the Hilltop Herb Farm in Texas. It was, at that time, a truly unique dessert, and everyone loved the subtle rose flavor. Since then, I have pondered other ways to use herbs in desserts; perhaps a lemon verbena panna cotta with blueberry couli or pineaple sage creme brulee. I have tarragon, thyme, verbena, pineapple sage and rose geranium in my garden as well as the usual suspects (basil, sage..) Any ideas?
  12. Tomatoe pie, panzanella, gazpacho and a good ole tomato sandwich on white bread with Hellman's mayo and a dash of salt and pepper.
  13. Thank you John! I wish I'd had this list the last time I was in Paris. Do any of you ever eat at Ma Bourgogne in the Marais? Is it any good? I love the setting.
  14. Thank you Felice, looking at the menu for Le Pre Verre, they also have an excellently priced lunch. I will give these names to my sister.
  15. My sister is making her first trip Paris in late September and is staying in the 5th arr. Any of you have suggestions for good prix fixe menus she could try? She will eat just about anything.
  16. what is the salad with the Mom Leaung satays? It looks delicious
  17. hazardnc

    Roasting a Chicken

    Thom Keller's Simple Roast Chicken is a no-fail recipe. You could add the potatoes to the pan to roast in the pan juices. For the beans, blanch them, refresh under cold water and dry, the saute in butter with pine nuts. Finish with a squeeze of fresh lemon juice.
  18. My husband thought it did. I thought it was close. I probably needed to recreate the setting with a view of Lake Como to complete the dish
  19. Yes! Shish tawouk is excellent. Serve with garlic sauce in pita. Anissa Helou has a wonderful recipe in her book Mediterranean Street Food. We make it all the time - the garlic sauce is wonderful with fries. Edited to add I just looked at the book, and she also has a recipe for Chicken Shawarma
  20. We made a variation of the recipe provided by djyee100 last night. I salted the eggplant slices and let them sit for 30 minutes, then rinsed, patted dry and generously brushed with oil I cooked the eggplant on the grill until well done (I love the crispy skin edges!) For the sauce, I used a jar of home canned crushed tomatoes, added a bit of tomato paste and simmered with the other ingredients. Everyone loved it - thanks so much for the suggestions! I was especially proud b/c in addition to my home-made foccacia, I either grew or made by hand everything but the cheese. BTW - I love eggplant fried in olive oil - even though it takes a LOT of oil. My kids both love it. It's a mess though, and I don't make it very often b/c I hate the clean up.
  21. Thanks for the recipes and suggestions. Markmorse, your timbale is gorgeous! How much sauce do you use? I have eggplant and basil in the garden. I also have crushed tomatoes I canned last summer which I may use to make my own sauce. We're making this tonight!
  22. Years ago in Varenna, Italy on Lake Como, I had a wonderful version of eggplant parmigiano. The eggplant had been either fried in olive oil (not breaded) or roasted, and then layed with cheese and tomato sauce. I loved this version as it seemed lighter than the breaded version seen so often. Do any of you have a recipe for this other version? Is it a Northern Italian thing?
  23. A recipe my mom has been making for 35 years uses not only yellow squash, but also zucchini, onions, carrots and basil. We always called it "Meg's Veggie Bake," though I do not have a clue who Meg is. This is not your traditional squash casserole made with Ritz crackers and cheese, but it is delicious! I use the slicing blade on the food processor to make this go much faster. 2 zucchini squash, thinly sliced 2 yellow squash, thinly sliced 1 onion, thinly sliced 2 carrots, grated 12 oz. sour cream 1 c. freshly grated parmesan 2 eggs small handful of fresh basil leaves, chopped 1/4 c. chopped parsley 1/4 stick of butter salt and pepper to taste. Preheat oven to 350 degrees F. Melt butter over medium heat. Saute first four ingredients until veggies are soft. Remove from heat. Stir in remaining ingredients until well combined. Pour contents into a casserole dish with a cover. Baked, covered for 45 minutes. edited for typos
  24. I have been making a version of Laurie Colwin's tomatoe pie recipe since it came out in Gourmet magazine years ago. Tomato pie is one of those summer dishes that my husband and I dream about in the middle of winter. I am going to give the original recipe, but I have made some changes over the years. Firstly, after conquering Thomas Keller's killer quiche recipe, I now use his quiche shell recipe rather than the biscuit crust that follows. You end up with a single-crust pie, but the flavor is still wonderful. Additionally, it is important to let the tomatoes drain on paper towels for about 30 minutes to cut down on soggy crust problems. Keller's Bibb Lettuce Salad with House Vinaigrette goes especially well with the Tomato Pie. I think I know what I am having for dinner tonight! 2 pounds homegrown tomatoes, thinly sliced 2 cups flour 1 stick butter 4 tsp. baking powder 3/4 cup (or thereabouts) milk 1 1/2 cup sharp cheddar cheese, grated 1/3 cup mayonnaise 2 Tbsp. lemon juice Chopped basil, chives or scallions to taste Make the biscuit-dough crust by bleding flour, butter, baking powder and milk either by hand or in a food processor. Roll out half the dough on a floured surface and line a 9-inch pie plate with it. (This dough is thicker than a normal pie crust.) Layer the tomatoes on top, scarttering with scallions and/or herbs. Sprinkle 1 cup of the cheddar over the tomatoes. Thin mayonnaise with lemon juice and drizzle on top, followed by remaining cheddar. Roll out remaining dough, fit it over the filling and pinch the edges of the dough together to seal them. Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes. This is the version using Keller's quiche shell recipe
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