little ms foodie
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Posts posted by little ms foodie
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I'll be on business in Dallas for the first time next week and would love a couple of recommendations on places that are unique to the city. I'll be with my boss so nothing crazy expensive, dressy or romantic. Just some good places and some suggestions on what types of dishes a girl who's never been to Texas should try!
thanks so much and of course I am happy to advise on restaurants in Seattle for anyone who needs it!
I'll throw out one place that my friends and I take every out of towner to.
Mia's. Get brisket tacos. They are AWESOME!!
Looks awesome!!!, that's what I'm talking about! the places you take your out of town friends to. Thanks jsmeeker- it's on the list!
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I'll be on business in Dallas for the first time next week and would love a couple of recommendations on places that are unique to the city. I'll be with my boss so nothing crazy expensive, dressy or romantic. Just some good places and some suggestions on what types of dishes a girl who's never been to Texas should try!
thanks so much and of course I am happy to advise on restaurants in Seattle for anyone who needs it!
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we LOVED our breakfast of crepes at La Bratagne on Jarvis just off of Robson
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bumping up because there have been some really nice new things lately! Dayne and I stop in once a week before work- there is nothing like the smell of all that butter and pastry first thing in the morning!
anywhoooo....The strawberry danish with fresh berries is awesome and is the cornmeal, apricot and sage cookie I just ate.
quiche is on the weekends only.........
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although some play with foams..... there is nothing in Seattle like what I've had at Alinea, WD50 and Arzak- true molecular gastronomy meals.
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wow, I can smell the ozone; Wendy what is the difference in taste between the 2 types of oysters you used? Was it a special occasion?? (champagne )
I believe in champagne, no special occasion nessisary but we are still celebrating the oven!
kumomotos are very small and best raw IMHO. they are sweet and slightly briney.
Totten virginicas are quite large but even raw have a clean sweet flavor vs. the musty flavor I sometimes find with larger oysters. these were perfect baked up and their liquor was really tasty!!
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chef david that is the recipe I used!
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I used spinach, scallions, butter, shallots and garlic. then pernod. stuffed the oysters and topped with panko, parsley, garlic butter and parm. I baked them vs. broiling
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chufi those rolls look really perfect! and thank you also for the crepes/lemon curd pointers!
tonight we had some leftover salmon rillettes with a Gin Daisy (not pictured)
then oysters 2 ways!
1st Kumomotos (sp) on the half shell with mignotte
then totten virginicas baked up as Oysters Rockefeller
YUM!
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tonight we are making Oysters Rockefeller and in my research I came across soooo many variations. I had always thought it had spinach (which ours will) but I see lots of recipes for watercress and some just use celery & parsley. So for those of you who love OR what is your version and what do you think is in the green?
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8 out of 11- funny I missed Poland, China and Germany- 3 places I haven't been to yet!
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Butter roasted Dorset lobster with cabbage, lobster hash, seaweed asparagus and jus.
that looks wonderful and elegant- what is Dorset lobster, just the region it comes from??
thanks everyone, we are sooooo excited to do some cooking- now I hope it stays chilly a bit longer as I missed making all my favorite winter dishes this year
(double batch of banana bread in the oven as we now have quite the freezer surplus of bananas to get through!)
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OMG WE HAVE AN OVEN!!!!
after 4 moths, 4 technicians, 5 parts and countless frustration Edlund gave us the name of her appliance technician and they found the issue- and no parts were needed! DAMN!!
we were caught off guard and didn't really have anything but found chicken thighes to roast- damn the smell was soooooooo fantastic!!
this is the inside of our oven at almost 400F for the first time in 4 months!
chicken thighes onto of fettucini with oyster mushrooms, bacon, fresh peas and cream sauce
YEAHHHHHHHHH>>>> I HAVE AN OVEN AGAIN!!!!!!!!!!!!!!!!!
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After seeing people rave about Tony Bourdain's Gratin Dauphinois, I was wondering if there is much of a difference bewteen Bourdain's version and Jeffrey Steingarten's. We had Steingarten's gratin earlier in the week and it was love at first bite for me. As I was eating most of the gratin by myself, I was thinking that they were by and far the best potatoes I had ever had. Actually, as I was eating them, I was thinking that they were among the best things that I have ever tasted. Gee, if I give up a bunch of other dishes, can I eat these potaoes often, very often?
Is there much of a difference between the two recipes?
Thanks!
I don't know Steingartens so I'll tell you about Bourdains:
sliced potatoes, crushed whole garlic, herb bundle into a pot of cream bring to a boil and then simmer for 10 mins. season with salt, white pepper and nutmeg. transfer into buttered and garlic rubbed gratin dish, sprinkle with gruyere and bake for 40 mins. rest 10. delish
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back after a few days away on business but before I left we made some of our kick ass chili!
had a bowl tonight with sour cream, sharp cheddar, fried tortilla strips and chives- and a beer!
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Kim Shook I also made the gratin dauphonois from the bourdain book for easter. damn they are just the best, I hand slice mine cause I've always enjoyed the texture of a thicker slice but your picture is so pretty I will try them on the mandoline next time. Also do the asparagus with citrus and garlic out of batali's book which was a huge hit! both served with a ham my fil baked- delish!
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Hi everyone, I'm new here. I figured this would be a good place to put my first post.
I'll get my camera back in working order, so I can have some pictures, but for now...just explanation.
Last night for dinner we had Maryland crab cakes, served with a basil mayo and saffron aioli. Served with parmesan-pepper orzo and steamed snow peas.
Also marinated a pork shoulder yesterday for char siu.
Looking forward to adding more posts! All your dinners look so wonderful!
that sounds awesome, welcome to the dinner thread!
Wonderful looking cochinita pibil!Had a few eGers and other friends over for dinner last night but I neglected to take pictures. Stated with lingonberry and red lillet champagne cocktails, then roasted marrow bones and toast with parsley salad, moved on to steak tatare, then grilled lamb on saffron basmati rice, finished with strawberries and yoghurt and cookies.
Rocky
oh we were lucky enough to be in on this- are you kidding??? all my favorite things!! wonderful dinner- loved the marrow bones! loved the tartare and the lamb had a sauce! avocado, mint and cream sauce.
rocky rocks! OMG! we are making this for our next dinner party (we will be without an oven for a while now....)
Um, long-time listener, first-time caller?My humble first contribution to this august thread:
Lamb loin chop w/rosemary and garlic, new potatoes with butter and chives, and a ramekin of spinach gratin. Medium rare, I promise--I was too hungry to stop for an interior shot! Believe it or not, its still cold enough in NY for such wintry food.
I could def. use a food porn tutorial from y'all!
(ed. 'cause I'm new at this thing)
looks fantastic!!! welcome to our little dinner party!
here's our last few dinners:
the first artichokes, dayne made a nice ailoi to go with them!
phew this picture needs help! cheesy orzo with leeks to go with ( a veg meal I'd like all to take note
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cocktails on the balcony last friday! 81 F in seattle! pineapple caipirihna's and snacks
then penne with grilled ny stip, arugula and balsamic vineagrette (big head was on the Today Show...)
tonight we turned left over easter ham into croque monsieur with salad with a basil vinaigrette
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No-one ever mentions Berasategui when restos are mentioned, it was our best meal the last time we were there, along with the usual suspects.
not so insomniac, we mention Kursaal in our linked post below! We loved our meal from Berasategui here and at the cafe in Guggenheim in Bilboa also.
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Nishla I want to come to your house for dinner- but no beets please!! oh ramps!! must start looking at the market!
and it looks like tonight was spinach italian night!
we started with the Fin de Siecle cocktail and some pea puree on crostiini
then we made Mario's spinach cheese fritatta and some chicken rosemary sausage from a local sausage maker
edited to add that we had a nice wedge of St Agur (sp) with a glass on Anne Amie port syrah to finish dinner and it was gooooooddddd!!!!!
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then an easy dinner for us after of leeks vinaigrette with fried egg and pancetta
this picture is absolutely perfect and belongs in a book! The lines, the movement, the color. The little bits of shallot and grains of mustard. Beautiful.
Wendy how did you fry the egg and so that it became browned all over?
Chufi those are some very kind words- thank you!
I put the eggs in the same pan that I cooked the pancetta in, with all the pancetta fat and then some butter! so the butter/oil was all brown and yummy and then the eggs were too!
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we had happy hour for some friends tonight- tiki was the theme
then an easy dinner for us after of leeks vinaigrette with fried egg and pancetta
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no info for you but I'm going to need the address, date and time.
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Café Presse at 12th and Madison from the good folks at Le Pichet coming in June.
Yeahhhhhhh!
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I seriously would have told them that I didn't know and have a menu with lamb on it but would be happy to make them a few things too..........
Dinner! 2007
in Cooking
Posted · Edited by little ms foodie (log)
Have at it!!!
Made a gratin the other night with left over easter ham, red chard, gruyere and chicken stock instead of cream- It was very tasty and the perfect thing to make the day ahead and then pop it in the oven as we were having some cocktails with friends.