hathor

Ciao Ore! Nice to see you back! Thanks for the photos. What else is on the plate with tuna tartare? Truffle slivers? Can't tell from the photo. Hope you aren't too homesick...! Try and take some 'play' time, you'll feel better. Yeah, yeah, easier said than done!

This morning's haul from Union Sq: Banana walnut bread Gorgeous deep purple dahlias Red carrots (thinking a red carrot/ginger soup could be good this weekend) Red scallions Purslane (really long, tall....hope they are not too 'weedy') Fabulous gigantic blackberries Squash blossoms Diver scallops (they had gorgeous flounder, but too big for just the 2 of us...and then I'd have to go out and buy a really expensive copper pot to cook it in...) Smoked bluefish Lambquarter greens Heirloom tomatoes Yukon golds and cippolini I was afraid to buy peaches...couldn't remember who the good supplier was...

Thanks Franci! I've been asking around and have gotten similiar advice on the purging. Now I have to go out and find some snails!!

Suzanne! That steak looks fabulous!!! Glad you like the OJ finish. We were doing a 'clean out the refrigerator' meal the other day and came up with a charred eggplant, anchovy, chili pepper casserole that was really good. Melted the anchovies in some olive oil, and slow roasted the eggplants with the chili's. YUM. Now I'm hungry for the roasted red peppers....

How do you spell pandering?? This is in today's NY Times editorial section: by Tim Zagat "from the bottom of the island to its northern reaches, there are plenty of restaurants at which a delegate can expect to be fêted like a king, or at least like a Vanderbilt or a Rockefeller". No suggestions where the protesters should dine.

You're in Delaware, right? Might be a little far for you, but it could be worth it!! Here's the link: eGullet NJ potluck and then people would be wanting those liverwurst soy nut butter sandwiches...and where would this all end???

You had a badge of credibilty??? Sorry... I couldn't help myself!! No, the Olympic rules are: once you get the badge, you can keep it. You're safe.

Gee, I didn't think this was so unusual. The whiskey adds a richness to the flavor. I'm a total dummy when it comes to whiskey/scotch etc. Is "rye" whiskey? I started adding it to a classic steak au poivre and it just kind of filled out the flavors in a way that wine or vermouth couldn't do. NulloMondo: that mushroom dish sounds great! You wouldn't be chance be coming to the eGullet potluck would you?? Hint. Hint.

Hathor, that looks, well actually... sensuously good! I have been on vacation, and out of town twice during this time off, and haven't kept up with postings. I have to read Laksa's Blog! I'm so out of touch, I didn't even know who was blogging now. I also have some wonderful dinners to describe on this thread... but it has to be later; we're in between courses even as we speak. I have been pretending it's a weekend for about three weeks now, in the way we've been eating. I wondered where you had been! Hope you enjoyed your vacation!!!

Excellent news!! Good for you and everyone at the winery!!!!

I always add some red wine to the sauce. Tomato paste is optional...depends on if there is any in the cupboard.

What it gives you is protection from vampires for many years to come!!

I just finished "High Bonnet" by Idwal Jones. Very funny, sly book. Odd use of language, it read like a bad translation, but I don't think it is. The imagery just sticks with you. The link leads to Amazon, which I hope leads to the eGullet commission purse.

I make a few different variations...but when I want really want to make my husband happy, we do it like this! Its a garlic fest! Meatballs: ground beef with chopped garlic, crushed Ritz crackers, egg and some marinara sauce, sometimes I sneak a little red wine in there too. Its not how his Mom made them, but too bad. Then they are fried. Sorry Varmint. Red Sauce: nice, long simmered marinara Pasta: dried But then there is the secret sauce: ajahda. That is a phonetic spelling as I've never seen the word written, the origin is Turkish Separdic, and its a recipe handed down thru the generations. Its a garlic/bread/oil paste that is like a cream of rice sort of consistency. It does not get cooked. So when you serve it, the poppingly fried meat balls have never touched the sauce but get placed on top of the sauced spaghetti, then on top of that you slather on the ajahda. Who needs parmesan when you can mainline garlic?? I find it helpful to also consume massive amounts of red wine to counteract the effects of the garlic. Ajahda is also perfect on top of a steak. Its soooo good I've considered putting it on my Cheerios in the morning... Now I want some ajahda...

Actually I had very little fall off...and what fell off got mixed up with the mushrooms!

Inspired by Laska's wonderful blog, I made a variation on his pepper crusted steak. It was literally heart stopping!! The steak is resting on a bed of crimini mushrooms that were sauteed in lots of butter and finished with a little whiskey. Accompanied by a fresh, chopped asparagus salad and lots of red wine. Those peppercorns make you thirsty!!!

By crackey!! You've found us out. We sit around posting what we made for dinner in hopes that someone will notice....

Yes! I would love a recipe if your father wouldn't mind! I don't really understand how you shell and clean those little guys as well as wanting some serving suggestions. I'm also in NYC part time, and part time in Umbria. Grazie mille!!

Wild Man and Miss C this was certainly a Wild Ride!! I made a variation on your pepper corn crusted steak last night, and it was fabulous. I even took to heart (pun intended) the butter and then more butter instructions.!! Many thanks for a fun week!!

It seems as if the season has gone so quickly! The grapes have gone from little shot pellets to fully ripe in such a short time. The winery must just be buzzing with activity. When eGullet gets its next upgrade, we should insist on a 'smell' feature. I would give anything to be able to smell the grapes, the crushing etc. etc.

What about the Pink Tea Cup in the village? Is that still there? And does anyone remember West Boondocks on 19th and 10th Ave? Their collard greens were amazing. Not to mention the music and decor! No white table cloth's that's for sure. But I think you have a point that you need a large enough ethnic population to support good ethnic foods, whether its soul food, Chinese, Indian or whatever; otherwise you end up with homogenized-Americanized versions of ethnic food.

Reading thru Mayhaw Man's thoughtful reply, I have a question: is Southern food snyonymous with Soul Food? I can see Soul Food as having the Afro-Caribbean essence, but that does that make Southern food strictly regional based on access to ingredients?

Ciao Franci! Would you mind explaining what part of Italy you are living in? How would you prepare the snails at home? Grazie!!

Maiden voyage for the new stove. Used the convection oven to make roast chicken with garlic/rosemary, yukon gold potatoes, sausage and red peppers. A side of quickly sauteed sugar snap peas. The oven made the chicken skin very crisp, but I didn't see any noticeable decrease in cooking time. Have to fool around w/this convection business some more.

Last week I had "Spedini' dei Lumache" in a restaurant in Montefalco (Umbria). They were very simply grilled and served on a skewer. There must have been 50 of them on the plate, and they were tiny and excellent! On our way to Montefalco there was a town advertising a "Sagra de Lumache", I want to say it was the town of Cantolupe, but I'm not sure. Seems as if the Umbrians have clued into these tasty creatures.