hathor

Saturday night: grilled whole red snapper, crammed with fresh herbs (rosemary, thyme, chives) and slices of orange and lemon, served with a citrus butter. It was delicate and delicious. Served with parsley potatoes. Then a 'molten gorgonzola salad': roasted pear cored and stuffed with gorgonzola, which roasted while we ate the fish. Served on top of baby arugula with carmelized walnuts. I don't know where these pears came from, in March, in NY, but they were superb. We had a lovely 1996 burgundy to drink. yum.....

This is probably 'Passatelli" which are not really pasta but a sort of breadcrumb based mixture and quite thick. Marcella Hazan has a recipe for them -- or there are some on the web. You can find what looks like a good recipe here: Passatelli Recipe

...mmm...home made pasta. One of life's most sublime pleasures. Lately my college attending son has become the ravioli master in our house. We have a kitchen full of family all working on the ravioli, with much wine and laughter. What could be better? One of our better fillings was roasted garlic potatoes and basil, with a very simple brown butter, sweated onion sauce. Also a sort of shrimp provencal filing: shrimp, tomato, parsley, garlic. I have a question: there is a pasta in brodo dish in central Italy...the pasta seems to be extruded and has a distinct nutmeg flavor. Does anyone have a recipe for that? Grazie mille!

What no zebra? The zebra was exceptional the night we were there. My husband and son were so enraptured, they truly thought it was a great concept to export to NYC. I was very impressed by the enormous grill/spit as you walk in. Its quite the place, isn't it. Left in a meat coma...took a long time before I could look at protein again!

Braised Lamb Serves 2 as Main Dish. Delicious served over creamy polenta and with a glass of a great big Chianti. 1 1/2 lb boned leg of lamb, or 2 1/2 lb bone in leg of lamb 10 whole peeled cloves of garlic 6 anchovy filets onion, carrot, celery 1 tbsp tomato paste red wine to cover the meat in the pot flour, salt, pepper to dredge the lamb thyme, rosemary Finely chop the celery, carrot, onion and saute lightly in some olive oil, add the anchovies and let them dissolve, coating the vegetables with the anchovy essence. I use some of the anchovy oil when sauteing. Add some thyme and rosemary, mix well, being sure everything is and coated. Cut the lambs up into hunks, dredge in flour with some salt and pepper. Even brown the bone and the meat left clinging to the bone. Remove the vegetable and put into the crock pot. Brown the lamb on all sides and put into the crock pot. Deglaze the saute pan with the red wine pour over the meat. Add the tomato paste and whole garlic cloves. Cook covered for 6 hours or so, then 2 hours before serving, uncover so the liquids have a chance to reduce. Keywords: Main Dish, Easy, Lamb, Dinner, Crock Pot ( RG921 )

Braised Lamb Serves 2 as Main Dish. Delicious served over creamy polenta and with a glass of a great big Chianti. 1 1/2 lb boned leg of lamb, or 2 1/2 lb bone in leg of lamb 10 whole peeled cloves of garlic 6 anchovy filets onion, carrot, celery 1 tbsp tomato paste red wine to cover the meat in the pot flour, salt, pepper to dredge the lamb thyme, rosemary Finely chop the celery, carrot, onion and saute lightly in some olive oil, add the anchovies and let them dissolve, coating the vegetables with the anchovy essence. I use some of the anchovy oil when sauteing. Add some thyme and rosemary, mix well, being sure everything is and coated. Cut the lambs up into hunks, dredge in flour with some salt and pepper. Even brown the bone and the meat left clinging to the bone. Remove the vegetable and put into the crock pot. Brown the lamb on all sides and put into the crock pot. Deglaze the saute pan with the red wine pour over the meat. Add the tomato paste and whole garlic cloves. Cook covered for 6 hours or so, then 2 hours before serving, uncover so the liquids have a chance to reduce. Keywords: Main Dish, Easy, Lamb, Dinner, Crock Pot ( RG921 )

The same method works really well with basil leaves. I usually finish with some salt, whether its spinach or basil. I've had the chili leaves in Hong Kong and they are fantastic. Salty, crispy, green...what could be bad about that??

Fantastic Maggiethecat!! I think you've just become an internet celebrity. Maybe you can be the next Domestic Diva. I'm a firm believer in the value of hedonism, on a steady basis. No need for only once a month ! Very much looking forward to the next installment!!

Is there any other mushroom that looks like a morel, but might be poisonous? After all these tips, I need to go out and take a look around, but dont' want to make any mistakes. Our neighbor once had a huge crop come up in his front yard....and he didn't even share. Bad neighbor.

I can only be there in spirit. Have a wonderful, wonderful, rain free weekend!!!

Mabelline: you had to help some herdsmen? doing what? It's sounds so exotic, sitting in my office. Crisco seems to be a the 'frying juice' to go with. Well, I've got the Crystal sauce on the way, and I'm sure I can find some Crisco...by Friday...I should have this nailed!

Thank you Jason, Crystal Sauce (s!!) are on their way!

I love a good bear story! Maybe we can do a thread on expedition food gone bad? Or...just expedition food. Back to chicken: I'm trying to track down the Crystal Sauce! Thanks.

Just want to tell you thanks for posting this tidbit. I did them last night for friends and they were a huge hit! Very simple and VERY tasty...plus, something you don't see everywhere you go. I also tried them out on some friends....and they vanished! Many thanks for the recipe.

Surely did, Sir!

Tabasco v. Crystal Pan Fried v. Deep Fried. Vive le difference! Actually, I was a trolling for a bona fide eGullet tested recipe!

Jason, the pictures are fabulous! Mabelline: what is crystal hot sauce? what will you use for the crust? can you post pictures? so many questions.

Thanks...I assumed it wasn't deep fried, but what kind of crust? batter? Is there a particular spice combination typical in the Louisana area? What is commonly used for the crust? Dipped in buttermilk first? And fried in what kind of oil? Obviously it looks like I'm going to have to venture south to answer all these questions!

So, I'm reading The Tummy Trilogies by Calvin Trillin (while being served airplane food...bad choice of literature for travel), and Mr. Trillin keeps mentioning 'pan fried chicken'. What exactly is that? Recipes anyone? Many thanks from a Yankee girl!

I think there are 2 lines of discussion developing here (not including the Chinese food discussion): One is that in NYC, restaurant-ing IS a sport. Which of us hasn't spent far too long on the phone or around the water cooler discussing the merits of which restaurant to choose tonight. That's why the analogy to sports was so accurate. We are the melting pot of the world, and within a few blocks, you can travel to every major continent and sub-continent. We are not forced to eat in chains with their homogenizing effects; hence the passionate debates. The other prong of this discussion seems to be media coverage. As a NY-er, its very difficult to find restaurant reviews that are not bland, politically correct or just blatant sales pitches. The NYT is only one voice. What if you want to hear something else? Where do you go? I used to be a big fan of FG's old website. It was thoughtful, came from the heart. He told it the way he felt it...not the way he thought his readership would want to hear it...with the same old buzz words. eGullet is a truly marvelous forum for everyone who is interested to discuss their opinions. I can run thru a thread, and then make my own call. I am proud to be a 'cuisinista'!

Excellent links and info. The way someone explained it to me is that carbs are the kindling and protein is the logs on the fire. If you need energy quick, go for the carbs, add protein later for the long haul. For instance, if you are doing a multi day event. I use this advice for all different sports, and it works pretty well. Good advice to use the GU before you really need it, although desperation makes it much easier to go down. (same with the jacket, put it on before you get really chilled.) and...after a summer mountain bike ride: really cold watermelon in a cooler in the back of the car. Your already muddy, and getting sticky just adds to the fun. Let the season begin!!

Excellent photos and explanation Chardgirl. The egg for scale was helpful. I have another question: an Italian friend told me that if I want to eat the baby artichokes raw in a salad, I need to use chokes that very closed up, that once the leaves start to spread they will be too tough. Any insight on this? Thanks!!

My husband and I went to Casa Tua last year, shortly after they opened, and it was just lovely. We sat outside on the terrace, there was a great dog, a cute little kid running around, we almost could have been in Italy. The mood was very Italian for sure. Food was very, very good. There is a great bar on the second floor and you can have a nice pre-dinner drink out on the balcony. I think you'll have a very nice time!

Fifi, you don't think Hot Pockets are strange? I think Hot Pockets are right up there with Corn Dogs. I'm afraid to keep reading this thread, cravings might be contagious!

We stumbled into Entrecote, not really paying attention, very late for lunch. It was fabulous...the steak was great, the frites were great, they keep it hot and bring you more. If that's all your looking for, its a great place to satisfy the hunger! Bon Appetit!