Daniel

All looks great Bryan...

Thanks, Abra! Actually, I didn't cook it at all, which is probably why it kept its color! Basically, I chopped up to Granny Smith apples and threw them in the food processor with the juice of one lemon and a couple teaspoons of sugar, then added about a tablespoon of water. Zoom - instant applesauce! Probably more like apple puree... I covered it with plastic wrap (pressing it down to touch the puree, so as not expose it to air) and put it in the fridge while I made the latkes...the sitting time really helped it, I have to say. But no cooking! Lazy applesauce, let's call it. ← Megan, I do something like that also.. Then I take the mixture and put it in an ice cream maker.. Makes a great apple slushy..

Defrosted a veal chop that I can of found or forgot about..Grilled, sliced and served with parsley salad radish and sherry vinegar.. Cooked on a cast iron grill until it was 130. Served it with a piece of bone in the back there.. Even though its a salad I like the bones Had a red zinfandel with dinner.. A beer for dessert..

Foodman, I have been cooking trout the last couple of weeks.. One thing I have found, that left overs are good on bagels... That looks like a well done fish.. .Great job

Was walking by the old Indian Oven space... 200 W 84th St, New York 10024 Btwn Bway & Amsterdam Ave Well, since the place has closed, a new Italian Restaurant has opened.. It was so cold and we noticed people, so we walked in... Turns out, it was opening night for friends and family.. When we told the chefs wife we were just walking by, she demanded we come in and hang out... 8 different crostinis and a couple of pasta dishes later, we left happy.... The place is a welcome addition.. They have interesting dishes from duck breast in chocolate sauce, to wild boar, and pig cheeks.. Mains are 20 bucks, primi are like 15.. I met the chef/owner, he also runs another restaurant down on 12 st.. Either Beppe, or Peppe..

I am assuming economics isnt your thing.. Do you really need to ask where the money is going to come from? Lets see commuter taxes, gas taxes, removing senior discounts on off peak hours,car regerstration taxes, or the half off Sunday fairs they ended,raising the Subway Fair 60 CENTS (going from 50 cent to $1.10)..These were all over there solutions 25 years ago after that strike.. As history has shown, the average New Yorker will pay..

Congrats Susan, Its looks good.. What a great slice of bread too!

And hopefully egulleters are physically fit enough to walk in the freezing cold, or wealthy enough to pay extra money for transportation, and be willing to accept the below average service.. I for one will be standing outside the Odd Couple tonight hoping for a cancellation and hitting up Pam Thai..

The 11 day strike of 1980 cost 1 billion dollars as I have read in several different places.. It is estimated that the first day had economic impact of 400 million dollars and will impact the New York another 300 million per day.. Although, the majority of people here seem to be taking it in stride, with 20 percent of the work force out yesterday and these staggering numbers, someone is getting hurt..

Those look great Megan.. Down to the apple sauce, very impressive..

Donna, This is something I made a little bit ago that is along the same lines as an egg casserol. Started with a layer of Spinach and garlic, then did sopressatta and mortadella.. Then Mozzarella.. Then I crack a bunch of eggs over the top.. 450 for 10 minutes

Tonight was left overs of sorts.. With left over bitter greens I made a salad.. Italian and curly parsley, watercress, and bibb lettuce.. Sherry vinegraette with shallots and radish.. On top I put some of the bacon wrapped trout cold.. Rib Eye.. Covered in cracked and toasted peppercorns.. I took two yucon golds and mashed them with some of the she-crab soup.. Really great combo.. And for a vegetable I took frozen Collard Greens and mixed with garlic and apple cider vinegar.. I bought these hoping they would be a healthy substitute.. Its decent.. Dessert.. Maybe a black and white milkshake..

Some things that I was thinking about.. If you went Italian you could.. Have crostinis out when people arrive.. Do a white bean or chickpea.. And you can have chicken livers crostiini or a marscapone crustini with mushrooms or cauliflower.. You can even make pizza on the bbq!!! You can olives out.. For dinner you could serve: Salad: Tomato Mozzarella Salad or you could serve a breasola with bitter greens.. Soup: You can make Italian Wedding, or Gezspacho, or a spicy seafood, or three beans, or a tripe soup, or many different kinds.. Pasta: Tons of differnt kinds.. Or you can also make dumplings like a Malfatti.. Meat: Now what you can do here is combine the meat and pasta course by adding a side of rissotto to the meat.. You have a grill and thats what I would do..I also dont have the ability to grill so I am jealous.. Steaks with a side of risotto.. Dessert: I would make canollis, rice pudding, ice cream.. Buy biscotti.. Cheese courses.. Good luck.. Love to hear how it turns out..

Thats funny about the Phaal challenge.. I was going to write about that also.. Moping up the sauce is rather extreme for a free beer.. I got that surprise from the waiter when I asked for a beer.. The Phaal is more of a novelty, which certainly has worked for them.. I know my first visit was to try the "spiciest dish" in Manhattan.. It is the spiciest dish I have encountered, but certainly not the best..

Dryden I think I could help make those arguments.. Good news or maybe bad news for Onera.. In addition to the chef taping for Iron Chef America in the next few weeks, he is also opening another restaurant.. I dont know many of the specifics but its going to be a large place on the Upper Eastside.. A group of investors are wisely backing him on his next venture.. Knowing what lazer like focus he has, its going to be amazing..

I am going to say there is something similar to a jewlers lightbox in your kitchen...

Wow Moby, that looks great..

We had Sunday dinner at our house.. The menu was bitter green salad, with sherry shallot and radish vinagraette and duck breast. We then had She-Crab soup.. Bacon wrapped trout with homemade chive mayo and garlic greens.. Thyme and truffle madolines.. Salad: I took flat and curly parsley, watercress, and bibb lettuce.. Added slice duck and topped with sherry shallot dressing.. Added vinegar soaked raddish around the plate.. She-Crab Soup: A thick soup made from butter, flour, milk and cream.. Added lump crab and Harvey Brisol Cream Sherry.. Madolines: Truffle,corn meal, roasted garlic and thyme.. Cream instead of Buttermilk Trout: Wrapped in bacon and then broiled.. Plated with garlic green beans.. I had also made a chive mayo not pictured.. It was great..I think I am only making my own mayo from now on.. Dessert.. Hot fudge sunday, with homemade chestnuts in syrup, with Thomas Jeffersons Vanilla Custard recipe.. Homemade cream, and a cherry on top.. I saw these ice cream sunday dishes in the store today and it was clear what needed to be done with them.. So cute.. Now I need the long old fashion spoons and its perfect.

Zucchini Mama.. I love your positivity and am looking forward to reading your blog. I am telling you, I am all about Canada these days.. What great people and things Western Canada seems to be hiding over there.. Cant wait to hear more about this Praire Soul Food and to see how you celebrate the holiday.. I think this post has really started to make me feel like its Christmas.. Have a great week!

I have about 40 cook books.. About 6 of them are presents and not my taste.. I have learned to cook soley through cookbooks.. So basically, what I did was buy 2-7 books from the areas I enjoy cooking from.. 4 Spanish, 3 Mexican, 2 Cuban, 6 French, 3 Thai, 1 Chinese, 7 Southern, 4 Fish, 5 Italian, 3 Chocolate, 3 Indian,3 Baking and Breads, 2 Japanese, a couple of Chef Compilations.. So if I feel like cooking something Italian, I would refer to every Italian Book.. I find it a good way to organize and surround a menu with different opinions and styles.. My collection is also small by this boards and I am sure it will grow.. Although, I am hoping to be less dependent on books in the future..

Alinka.. The women is on fire.. I could only image what the kitchen smells like! And as always such gorgeous photos.. LMF. Sounds like so much fun.. Merry early Christmas and have an awesome time.. Come back with pictures and recipes...biggrin:

I just did a duck stuffed with red rice and andouille sausage.. Just took the cleaned the inside out.. Tucked the kneck skin inside and sewed shut the other end.. Baked it at a low 325 and when the internal temp hit 175 I put the heat up and crisped the duck... What better way to get back into the swing with a meat stuffed duck!

That looks great Percyn..

I really cant say enough complimentary things about this place.. Its really just perfect.. The service, the food, the drinks, the space could not be better.. I have gone there the last two Fridays when the place was working to capacity.. Everything tasted and looked as if it was the only thing that came out of the kitchen.. The chef is just so talented and creative.. Last night, I started dinner with my girlfriend when a friend called to tell me he was going to be in the neighborhood.. We were more then happy to completely start dinner over again.. By this time only the appetizers came out so we stopped the dinner and re-ordered appetizers.. The menu is divided with such thought and intelligence. Its really fun to navigate through mixing and matching courses.. However great his tasting menu is, I find it just as fun to create my own.. As I said, last night my friend and the girl he was with surprised us.. I was allowed to order for everyone.. There was not one dish that wasnt unique and solid.. Some people were trying ingrediants for the first time and they happily ate things they might not have ever tried or ordered.. We started (twice)with a Mez of five fish dishes.. I dont have a menu and dont want to do the injustice of improperly describing the mans work.. I also I think these rose shots we drank and the oozo certainly doesnt help.. Just a great sampeling of fresh fish.. Bite: Here is Sea Urchin.. One of my favorites..This scallop.. Oh this scallop.. In no particular order... Ravioli: Scallop Open faced mousakka: Lamb : Crispy bacalao: Sweet breads: Ended dinner with a tasting of four different rose dishes and the Halavah pictured up thread.. The chef here really makes the restaurant.. He is every where at once and does not stop perfecting things.. I think this sums up the pride this man has.. On his way back to the kitchen after serving someone there food, he stopped to fold napkins.. This is with a full staff of busers that were waiting to do it... If he takes the time to make a napkin perfect, what do you think has gone into the preperation of your food..

Just came back from a dinner from Onera.. It was awesome! I wish more people talked about this place..Is there anyone out there that has been here recently..