Daniel

That just looks lovely.. If given the choice of having a bite of donut or a sip of cafe, i would be happy with either..

Molten Chocolate Cakes my version Make 4 6 oz. cakes 1 stick unsalted butter 6.25 - 7oz. bittersweet chocolate 2 eggs 2 egg yolks ¼ cup sugar pinch of salt 2 Tbsp. all-purpose flour Preheat the oven to 450°F. Butter and lightly flour four 6-oz. ramekins Melt the butter with the chocolate in a double boiler over simmering water. Beat the eggs, egg yolks, sugar, and salt in a medium bowl at high speed until thickened and pale. Whisk the chocolate until smooth. Fold the chocolate and flour into the egg mixture. Spoon the batter into the ramekins and bake for 4- 6 minutes or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately See you already have the oven at 450 from the potato gratin.. Just throw those in when dinner is almost over.. This batter can be made long time before dinner... You could even bake it in a espresso cup and not flip it.. Just leaving it a gooey soup.. Make your own vanilla or whatever ice cream..

On top of the tuna I would put a cold lemon cream dressing.. But just a few drops.. If you are marinating the tuna then it will already be leaking and have flavor... DO NOT MARINATE FILET! A little salt a ton of pepper on e-side and then grill on a cast iron or broil for 5-6 mins on each side.. Thats it.. A 20 dollar steak doesnt need your 3 dollar sugar sauce.... Buy the gorgonzola.. This is what you do.. Take 3 tbls spoons of olive oil.. Heat it up and add three smashed cloves of garlic....Garlic should cook for like a minute tops.. Then quickly throw in collard greens, or spinach, or mustard greens.. Get them wilted..Cool on the side.. Do not blanch.. Take a dish and line the pan with raw cubed red potatoes cut into 16ths or 8ths depending how ya feel.,, After layer of taters, throw down layer of greens.. The put down layer of gorgonzola, then bread crumbs. the repeat..Nutmeg could be involved.. Covering top with panko or regular bread crumbs.. Parmasean, and fill the dish a quarter way with milk, cream, or wine..Bake it at 450 degrees for 50 minutes.. Awesome... Trust me.. So simple... Go on to Jeanes Georges website and look at his molten lava cakes.. Or get a chocolate mousse recipe off of epicurious.. Either way a dessert is critical.. Have a special bottle of liquor to open at dessert... Either way I am sure your intentions and purpose will shine through... Good luck brudda,,

LMF, Dayne cooks it up...Gorgeous... I mean every dish is exactly perfect.. That breast of veal with polenta cakes alone would cost you 28 bucks a person and taste half as good... That egg thing if a restaurant cold make it would cost 12 bucks before it came cold and nasty.. Great Job.. Better then most menus I see in NY.. Dayne is the man!!!

Patrick, The man is money... I started reading your dessert posts and wondered what you did when you werent making desserts.. One thing I have to ask, whats with the blt.. Gorgeous photo, by the way...You made it like a baker? You used a roll over bread... Availbility or better then bread?

....."Bright light city gonna set my soul Gonna set my soul on fire Got a whole lot of duck that's ready to burn, So get those flames up higher".... Diva, I am sorry to hear, but also happy to hear, and then again interested to learn and then again happy to hear, that everything went so well.. You have inspired me to try to steam a full duck and to do anything after that, that the situation calls for.. To stuff in dumplings, or to fry, or broil, or roast, or just eat... I hope that the broken fryer situation made you get in contact with your brother... From there I hope you invited him over for duck and it was a great evening.. Where are the photos?

Barely anything left in the house. Made ravioli with tomato sauce puree.. Ravioli stuffed with ricotta,mozz, and parsley. Covered with mozz and broiled.. Bite :

Haha.. Steak Diane Wellington.. She sounds like a cut throat business women on Dynasty or something.. But thats a great idea to mix the two.. I love them both so to combine them must be great.. Your camera looks awesome Susan.. That dinner shot looks so rich..

Wow.. You Vancouver folks sure have a lot of fun over there.. Thats such a huge pasta sheet.. Mine arent even half that length.. Great job as usual! Dinner looks fantastic..

I am excited for this...

Good catch Pan.. What the heck is a steamed egg. Something out of a mold?

These days its all about the braising in terms of hottest cooking style.. In terms of the hottest piece of furniture, Its got to be the Monkey Table..

Great dinner.. Foodman... The amount of bread I would have dunked into your Sicilian Shrimp would have been epic... To go into further detail i would say.. The sabayon is like a regular sabayon, but when it comes time to add wine, add apple cider instead.. I poured sabayon over a ginger bread, apple,vanilla, sliced almond, sugar pudding.. It was great.. I see you added almonds to the spaghetti.. That really interesting.. I have these macadamia nuts and was wondering what to do with it.. I was thinking either pasta or with tripe.. A sage and butter sauce with a ravioli stuffed with macadamia and some white fish puree might be great.. Edit to talk about Your shrimp

A great family friend, a fellow p-dutchmen with a rifle, went to N.D. and came back with dinner.. Who would have thought a bird in N.D would have made it so far.. From defeathering, to taking the buck shots out, whats the best way to eat this guy... And will using the feathers as a garnish get someone very sick..

Haha.. Thats so funny.. I was just about to give Megan and Susan grief tonight for not making the puff pastry they talked about.. Last night I was using Store Bought puff pastry and you guys came to mind.. I am so happy that you are doing it.. Chufi too!!! Great job everyone..

We had my girls parents over tonight for "Sunday Sauce".. We made the lobster in brandy sauce from the Inn at Little Washington.. I was so shocked to see her handle a live lobster.. A champ, A champ this girl is.. She grabbed the lobster and ripped the claws off.. She then, unflinchingly seperated the tail with a, Twist.. Here is Lobster Pan Cooked with Brandy Sauce...Also carrots and what nots.. Next course.. I have been wanting to make this for some time now.. And I knew. my girls father would appreciate this dish almost more then me.. Tripes boiled in milk, onions and mace.. Then cooked in a buttery ruex and topped with panko, then served in individual gratins that I broiled for 15 minutes.. This dish was oustanding... Thank you Fergus Henderson for the recipe... I had left overs from this course so i made them again to serve with the oxtail.. Forget it was tripes and pretend I prepared shoelaces in this sauce, you would still love it.. I feel bad there are no bite shots of this.. You cant really see whats going on under the crust of buttery boiling panko.. Its honeycombed pieces of cow calamari.. Chewy, long pieces of buttery goodness.. So happy I have another pound of tripes in the fridge.. Last Course: I had oxtails soaking in Red Wine since Thursday.. Browned on each side, took them out, shweated vegetable,s leeks, onions, carrots, celery... Put the tails back in added Red Wine and bake at 350 for 1:45.. I joked, this was Babe the Blue Ox... Here it is plated.. We have so much left over oxtail.. We plated four dishes.. Rough draft.. Needs one last wipe.. We were going to make raviolis but we figured the big square pastas would get torn apart amongst the oxtails.. Eating oxtails is free for all.. So you dont need to worry about smushing raviolis during the "tornado of fingernails and fangs"... Step one: Take shallots, fontina cheese, balsamic vinegar,cream ,and parm,, Cook and then cool the mixture for a few hours.. Then dice a little maple ham, follow the photos.. Step two : Close Step Three : Close a little better like Dessert: Coconut Custard from last night.. Pierre Hermes Apple Sabayon.. .. It was obnoxious..

Beautiful, Monavano.. I have been wanting to make meatballs in chicken soup for a couple of weeks now.. Looks really good..

Made a spicy sopressatta mortadella sandwich.. I chopped up the meat.. I hate when you bite into a piece and drag out the whole sandwich.. Covered with fresh mozz. I wrapped the sandwich in plastic wrap and pressed it with my hands for like 10 minutes.. After grilling it, I opened the sandwich and put a parsley, anchovy, lemon,oil.. Bite

Thank you everyone.. You are all very nice.. I am pretty proud of the job we did tonight.. A couple of dishes were pretty challenging but we handled them well. The place was clean, the courses came out whenever I wanted them to. Its no longer stressfull to have people over.

Tonight we had my parents over for dinner.. We chose the majority of dishes from the Inn at Little Washington Cookbook.. These were the first things I tried from the book, but I was not nervous.. The recipes are gorgeous... We started with endive salad, with lemon cream dressing and pomegranates.. The dressing was awesome.. The bitterness of the endive with the creamy dressing and the bite of the pomegranate.. Next we had wild mushroom napoleons with frisee... The Philo dough was brushed with olive oil, parm, and thyme in between layers.. Served with cream white button mushroom puree.. Fantastic!!! One of the best things I have made.. Cool shot: Here you can see the cream sauce.. Next Course: Spinach Malfatti.. Malfatti is a dumpling made with egg, ricotta, spinach, and a little flour. Rolled, then boiled for 7 minutes. Served on top of my tomato sauce.. Main: Beef Filet served with a veal demi glace with mushrooms and bits of country ham..Country Ham and fontina stuffed raviolis: This was another dish that surprised me how good it was.. In the running for being my best dish... For dessert: We had a bitter sweet panna cotta.. Served with a shot of a cold chocolate drink.. This could also be poured into the dish.. The final dessert was really good too.. Puff pastry with bannana custard.. Served with sliced bannana brulee on top.. Served along side homemade coconut ice cream.. Another great dish.. We were were surprised to have my sister and her man come stop by.. It was a great night.. Love the cookbook..

Chufi can you describe the eel rolls more.. So pretty..

When you bring your lazy self cross the bridge.. I am cooking for the parentals this evening , you are more then invited..

Gorgeous photos Yetty.. Love the way you show the process through your photos..

They were red pepper flakes, I am sorry I wasnt more clear.. I am a better eater then writer.. However, I should have put roasted red peppers in too.. Wow.. There is always room to improve

Hey Mike, Welcome.. Those hotcakes sound awesome.. I am having a couple people over today and was looking through Cooks Book when I saw this breakfast.. I am not a fan of breakfast but had to make this... Started with a layer of spinach cooked in garlic with red peppers.. Then layered sliced mortadella, and spicy sopressatta.. Then put a layer of fresh mozz and cracked a bunch of eggs on top.. Covered with white pepper and salt, threw it in a 450 oven for 15 minutes... Served with fresh squeezed OJ, black coffee and hot bread.. While it was baking the oil from the meats rose up and covered the eggs and was like frying the eggs and flavoring everything.. I am not a breakfast person and would eat this for dinner..