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Posts posted by hazardnc

  1. 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?

  2. 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.

  3. 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.

  4. 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.

  5. Here in Atlantic Canada, produce is very cheap but it's that time of year:

    - a giant cauliflower head is $2.00

    - fresh corn cobs are still $0.50 each but it's just now coming in

    - 4L milk is $5.50 to $8.00 depending on how close the competition is (ie. Loblaws vs. Walmart vs. Shopper's Drug Mart)

    - pork is absurdly cheap, tenderloin is $3.99/lb

    - potatoes are essentially given away but rice is like everywhere else - going up and up

    - a dozen eggs is $2.50

    - beef is super pricey

    but whole live lobster is 3.99/lb!

    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!

  6. 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....

  7. 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?

  8. Your sister is in luck, because some of the best prix fixe values in Paris are in the 5th,  3 off the top of my head include.

    Le Pre Verre: this has always been one of my favorites for the price, and offers modern French cooking with an interesting use of spices.  And the menu, the last time I was there, is only 26€ for 3-courses, which is a steal for what they offer.

    Ribouldingue: A mostly offal menu, which might not please everyone but it is very well done, the menu is only 27€.

    Les Papilles:  A wonderful neo-bistro serving a market-based menu with updated versions of French bistro cuisine.  4 course menu is 28.50, no choice, however.

    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.

  9. Glad the recipe turned out well and people liked it. Was the final dish like the eggplant parmesan you ate in Varenna?

    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 :laugh:

  10. 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

  11. 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.

  12. my amore mio makes egglplant parm

    by frying the eggplant and then layers of tomato sauce, parmesan, mozzarella and very thin slices of MORTADELLA.....

    .. let me tell you this eggplant parm is the best I've ever had (and I don't even like mortadella!)


    that sounds incredible!

  13. 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!

  14. 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?

  15. 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

  16. 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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