hathor

Sounds like exactly the right combination: interesting people, some wine and some very good food! As always, your cheese selections just blow me away. thanks for sharing!

What category is Recaito?? Sauce? Vegetable Intestine???

We had lots of house guests this weekend. Friday night: starter: fresh edame from the Greenmarket, boiled shrimp with a spicy chili/soy dipping sauce, some fancy-dancy cheezey poufs and Proseco main: Grilled, herb stuffed red snapper with orange beurre blanc sauce grilled corn with a limi chili butter heirloom tomatoes with basil/anchovy dressing green salad with EVOO and lemon dressing Sat lunch: angel hair pasta with lots of chilis, anchovies, cherry tomatoes and shredded basil, parmesan wafers and a grilled/chopped asparagus salad Sat night: we had a neighborhood dock party...a group of us head down to the lake with table cloths, candelabras and crystal. This year we rowed out to the middle of the lake for cosmoplitans. Then a pot luck of grilled early season Canadian goose, I made a covey of roasted quail with a prune/cognac sauce, and we had some bean salad, scalloped potatoes...and nary a mosquito. Sunday: very late arrival at the wonderful eGullet NJ picnic with some too late spiced yams. Sunday night was a mish-mash of leftovers....and hangovers.

I'm with AlDente...timing gets shot to hell. Concentration becomes an abstract concept....and the music needs to be changed frequently. Must be a side effect of age...I mean maturity....

Well you certainly made them look a whole better than the package!

I swear I was just thinking about you!! Did you fry them as you mentioned upthread? So...would you buy them again???

but i'm thinking: early autumn. early autumn. if it were later autumn i'd make a rich earthy pumpkin soup. but since its earlyish and still warm, what about a puree of endive soup flecked with a constelation of chopped chives and served with teeny croutons and if you are feeling expansive, tiny bites of foie gras? the soup is easy: sweat endives, add white wine, stock, whirl it with cream, add lots of chives, if you want the whole recipe let me know. May I have the recipe for the endive...do you puree it at some point? I have some 'discerning' guests coming for dinner tonight, and this could be very good.Thanks!! Lucy: if you are looking for other soup ideas, I made a spiced carrot soup (ginger and lots of Indian spices) with apples that was very good. Then served it with a dollop of sherried whip cream. Looked pretty and tasted great.

Anyway, we're talking about AMERICAN lasagna. According to Santa Marcella, there are very few layers and the whole thing is not terrible tall. ←

Pasta! Really quick: saute in olive oil some garlic, onions and anchovies. Sautee until the anchovies melt. Add some fresh tomatoes, olives, chili peppers, capers...what ever you have around. Meanwhile the water is boiling. Throw in the capellini or angel hair. Before the pasta is fully done, put a few tablespoons of the cooking water in the sauce. Drain pasta and put into the sauce. Cook until the bit of water is absorbed. Eat now! Sinful, but quick and fabulous chicken. Dust boned and skinless chicken breasts in flour that has been seasoned with salt and pepper (I like lots of salt). Using a heavy frying pan, melt lots of butter, wait until butter is just starting to turn brown then add the chicken. Let the chicken cook all the way and quickly bring the pan to the table. Set it down and douse with some fresh lemon juice. The whole pot goes "whooosh" in steam and sizzle....your dining companions will be impressed....and then eat! Have a salad to help unclog those arteries.

Don't forget the wine!! Good luck...have fun!! Enjoy life!

Mr and Ms Bux are very, very lucky!!! There was an octopus that you made...maybe on the blog....maybe on the Montigac (spelling?) thread..anyway, that octopus looked fabulous and could be a nice appetizer at the table...nice, crisp cold white wine. Little birdies might make a nice meat course...like quail. Kind of a going into autumn food. And don't ask me a thing about deserts!! I also support the locals for that course. Bon Appetit!

wow...very cool. What a great image! Somewhere there's a Disney film waiting to happen!

There's a Cantonese noodle dish that sounds a little odd, but its really, really good. Your basic Chinese cooked noodle is pan fried so it is a crispy pancake, then you add a little sugar and sweet vinegar. That's all it is, but I would beg for it when I went to a certain restaurant in Hong Kong.

Think of the marketing potential!!! Faux vegetables for carnivores. You are a genius!!!! And how did the intestines turn out??? We are all dying to know!

What about marinating in sherry...then serving with some roasted vegetables/onions?

I was getting nervous too...it was too long without an update! Did Mrs. Mayhaw Man sheetrock your corpse behind a wall??? Happy to hear all is well and you are working away. Let us know when that last nail is about to be pounded, and we'll do a global eGullet toast in your honor!!

what on earth is a 'vegetarian intestine'????? Is this the ultimate sacrifice of a vegetarian?? And if so, what happened to the rest of the poor vegetarian???

Wow Suzanne! I thought you went this morning....! I tried, but realized I needed some scuba gear to get around. Hopefully the farmers will be there later today. Quite the rainy day.

What does the grape taste like? Is it thick skinned, like a concord with all the extra sweetness concentrated around the skin? I soooo bad want to touch and smell!!

I was in need of comfort food...home late, tired from the gym.. ha! I had some left over bolognese sauce in the freezer. What good luck. Ravioli w/bolognese green salad glass of wine some grapes, fresh lychee and frozen blackberries from the last run to the Greenmarket. I felt much better!

Now you've done it!! Everyone is going to want to know...what did you make? how did it turn out!! Keep us posted.

Butterflied leg of lamb: marinate in garlic, herbs, red wine and then throw it over the coals. Divine!

I was wondering how other people were doing.... I had a most spectacular mold growth, it had height, depth, dimension, valleys, weight and substance. I decided it was a mold and not a mother. (seriously....it was impressive and the camera was nowhere to be found! ) I'm trying the pasta thing one more time.......

Broadway Panhandler does knife sharpening. Just be very specific about what type of edge you want.

...and that would be because: a) the Republicans ate up all the vegetables? b) the farmers are afraid of random arrests?? I want my city back!!!! Sorry, needed to vent. And I second what is mentioned upthread: the heirloom tomatoes I bought on Wes were really mealy. I guess the season is just about over, too cool and too wet, perhaps.