hathor

Grazie mille for all the good suggestions... I was able to shop and feed the clan superbly! Whole Foods has a wonderful meat department and good produce. I had a little problem switching gears from cold weather food to warm Florida food, ok there was no celery root but the avocados were lookin' good.. As far as a fishmonger goes... I had forgotten about this fish store from a previous visit..and this visit confirmed my first impression: this is a fabulous fish market! Old Dixie Seafood 7000 N Dixie Hwy Boca Raton 561-988-0866 I was mulling over the oysters, when the owner asked if I was interested in a 'box' of oysters. How many in a box? 100 How much? $25.00 Where are they from? Apallacola (that is a phonetic spelling...I have no idea how its spelled) What kind of shrimp are they? Wild sea shrimp 6-8 to a pound (!!!) These are not prawns (said with disdain) These shrimp were outstanding....full of shrimpy flavor...not fishy, but sweet, succulent, tender. We also got some gorgeous tuna and great stone crab claws that came with cracking instrustions because I was holding them for a day. The oysters were stupendous...briny, metallic, plump and it was the bottomless box. I have no idea how many were actually in that box or why he gave me the box for 25 bucks but it was the bargain of the century. The first night we had a raw fest, the second night a massive Oyster Rockefeller starter course and by the 3rd night when we found yet another bag of them squirelled away in the cooler (I think they were breeding when we weren't looking), they went onto the barbecue. So, all in all. I shopped. I cooked. And boy, did we eat. Couldn't have done it without you! Happy New Year!

Thanks everyone! Heading out very early tommorow morning with all of your suggestions. Happy to hear that Publix is actually a good place...even with the green outfits. Cheers and Happy Holidays!!!

Ciao tutti! Until recently, I thought I needed to hide my love of ketchup (and hot sauce) on eggs. But, I've decided to come out of the ketchup closet! But...I draw the line at French Toast and ketchup! Lovely blog...I'm still thinking about those pancakes!!

First off: if you don't like 'em...leave 'em alone, that way there will be more for me! When they are good...its like you're a part of the sea and you can smell the ocean and all its goodness. Poetry.

Thanks!! Otherwise we wind up at that grocery store where the poor employees have to wear those unfortunate green uniforms...publix? Thanks again!!!!!!!!!!

We're going to Boca Raton for Christmas...can anyone direct me to: good fishmonger good butcher good source for vegetables? Many thanks!!!!!

This dinner also belongs on the "Baby its cold outside" thread! Because it was really cold out last night!! Pumpkin ravioli with butter and sage Roasted chicken filled with oranges, rosemary and garlic Roasted cauliflower (to welcome home the college son ) Baby arugula salad with oranges, shallots and toasted sunflower seeds. And a wonderful Argentina Malbec that I've never seen or heard of before...husband brought it home. Delicious!

Does this include the bar?? Good lord, I don't even smoke and I feel their pain!! It always cracks me up that the little kids hang out at our local bar where they sell liquor (oh the horror), and cigarettes (!!), and lottery tickets (!!!) and pastries and sodas and their is such a strong sense of community. Watching NY'ers huddle outside doorways, in masses in front of restaurants, I just don't know what this law has accomplished.

I"m really well behaved....and I can probably get to the UK in about 7 hours...please...don't make me beg.... You're cooking some of my favorite things!!

Fooled around with pomegranates last night. So I made chicken breasts seasoned with some cumin, coriander, cinnamon, sauteed in brown butter and finished with lime juice and some pomegranate syrup, served on a bed of green with fresh pomegranate. It was lovely. Along with some lentils and quick sauteed green beans with crispy shallots. You know how get obsessed with an ingredient...this week its pomegranates!

Best laid plans of mice and men.... Nothing ventured. Nothing gained. etc. etc. Still sounds pretty good to me!

It was about 20 degrees (F) this morning, with a good wind chill ....and I come in to find you rhapsodizing about Puglia in September. Unspeakably cruel. But thanks for sharing!

Please tell me what made the pureed celery root decadent! Butter. Then some more butter.

I've been working stupid, ridiculous hours...we've eaten braised everything for 3 months now... But, last night I got out before 9, and bought some good stuff and we had: Simple pan fried red snapper fillets topped with frizzled parsley and crispy lemon rind zest, sitting on top of completely decedant pureed celery root and some quickly blanched sea beans with a little lemon juice. Followed by a mache salad with little roasted cherry tomatoes stuffed with parsley, parmigiana and garlic. Yummy little tomato surprises tucked into the mache tangle! It felt so good to just take some time and cook instead of rushing home to get some quick food before collapsing.....

Hathor--I was once was the groom of a race horse named Plutarch--I will drizzle your Cheerious anytime. The three (or four) of us can't be wrong, eh? Angela ← /quote] Drizzle away!!! Woo-ho!!!

Ciao Ore! Inspired by your pics, I tried some fried lemon zest last night on fish....worked really well. Red snapper fillet with the crispy lemon zest and frizzled parsley. Thanks for the inspiration.

hathor, this is one of the funniest damn things I've ever read! I was just discussing congee with someone the other day. Some people order it at dim sum or eat it on a rainy night. Me, I can only consume the stuff when I'm sick -- that's when my Mom used to make it for me as a kid. Otherwise, you nailed it: the devil's runny earwax. I might just have to use this for a future sigline! I must give credit, where credit is due!! "Devil's earwax" was a line penned by Jinmyo...I think in reference to Rose's Lime Juice...and Jinmyo was a congee fan upthread. But, I stand by my opinion. Somethings you just need to be born eating....

Does that work for all kinds of odors?? That would be a godsend...

Chez Jacq' is wonderful! But...I think it falls into the brasserie category. We've been going there for many, many years. Jacqueline is a lovely lady and mother. The green bean and chicken liver salad is one of my all time favorites, the crunch of the bean giving way to the soft, warm and slightly salty chicken liver. Divine and decadent. When our son was about 7 or 8 he was a slave to ketchup. We were having dinner there one night, and our waiter Eric (a slightly mad Frenchman with the most gorgeous blue eyes) was appalled when our son asked for ketchup. Refused to bring it to him and introduced our young son to the joys of bernaise sauce. Our son still thanks him to this day. p.s. Brandade is a gift from the gods!

So...what exactly is a bistro? To me, its a neighborhood joint that serves French food. That's what it is in Paris. You don't travel to go to a bistro, you fall into a bistro, and return often for the homey comfort of steak frites and a glass of wine. Fortunately my very, all time favorite bistro in Paris is: dimly lit and nary a piece of lace anywhere, including on the proprietoress (she always wears white pants, its easy to figure out). So, does that make it less of a bistro? Not to me. Balthazar is a brasserie, make a reservation as you would in Paris. Back to NY Bistos: Luckystrike on Grand St. noisy, crowded with locals Bistro Le Jardin: has lace curtains and there is a great place on Ave. A that I can't think of the name...

You could drizzle truffle oil on Cheerios and I'd be happy.....

Excellent thread! Kudos to whoever resurrected it! Soupe de poisson: one of my all time favorites, and I still say its a lot of work, but worth it. Especially when there is left over aioli. This would be the dish to take on a desert island. Congee: oh, you need to be born eating this...otherwise its just the devil's runny earwax Spiced butternut squash and apple soup: a veritable symphony of flavors Roasted cauliflower soup is being made for tommorow night. Cauliflower was on sale and I actually bought more than we can eat at one time. Stews deserve their own thread. And braised things. And anything you can cook in a clay pot. I LOVE cold weather food!

I'm so glad you told us how you stumbled on this discovery... I was laying awake last night trying to figure out how one accidently flattens and toasts bread....

Johnathan's 'rules' for a degustation are very wise. I've done a fair number of them myself and can vouche for the sanity of these rules. A tasting menu has become a birthday tradition for my son and his freinds...so I mix a little of the new and unusual with the safe. My favorite part is when my son comes in and says, Mom, you don't have enough food. And then the little plates start coming out. Fortunately over the years I've trained my son to be an excellent server, his help is invaluable! The best part about an at-home degustation is that you can control the guest list, the food, the wine, the music, it becomes a showcase for what you are 'feeling' at that moment. Naturally, once the guests, food and wine mingle its best to let nature take its course! Buon'avventura! Buon'appetito!