little ms foodie
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Posts posted by little ms foodie
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did she say "YUM-O"? lol!
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I think the antipasta idea is great. I have also done a little mexican party before with grilled carne asada and halibut and let everyone make their own tacos, rice, beans, ceviche , etc on the side. you could even do virgin margaritas and get some mexican sodas which are inexpensive.
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sneak..... bring..... whatever-yes i bring back meat yearly......
edited to add that you can check with customs as there are many meats allowed. But yes I have brought back things that weren't allowed.
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marlene potatoes are veggirs in mybook!
shaya good for you for having cocktails again!
tonight we had lamb and shallot kabobs with pomagranate glaze and a cuc salad ala megan
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The way we do it at TFL is to basically combine all the ingredients and lighty mix/fold together, adding more vinegar/oil and seasoning to taste. As far as my knowledge, sauce gribiche should resemble what we refer to as a "broken vinaigrette." Mmm... just thinking about sauce gribiche makes me crave tete du couchon.
Also, im glad to see people using this great, yet neglected, sauce.
-Chef Johnny
right on, so i'm doing it the same way! yeah i'm happy!
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so how are they going to reopen if the license is expired now?
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we bring wine home in our suitcase.......
I like to bring home tins of foie gras and pates, tarbais beans for cassoulet, if your into cocktails a bottle of violet liquor is awesome, nice mustards and salts, chocolates, different casis than I can get at home, french fashion mags, saussicon sec!
edited to say that that area has awesome Falafel places, one is called The Best I think!
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great insight, thank you! I love what Michael does at Schwa so now I'm even more interested. I understand what you mean about beige soups! we generally do a little cream fraiche, bright evoo and cracked pepper on top to make it purty! maybe a burnoise dice of tiny croutons? I like the crisp serrano idea!
Last night my husband made the Jerusalem artichoke (sunchoke) soup from this month's issue of Gourmet. It was excellent. We had sunchoke soup at Schwa a few weeks ago and loved it. So we were very excited to see the recipe and give it a shot. We are looking forward to serving this our friends in the future.this sounds great, and I saw sunchokes at our farmers market last week. can you tell me a bit more about the taste??
Sure can.
I think it is a sweet taste, but not as sweet as if you were to make a pureed carrot or squash soup, but the sweetness is enough to come through the richness of the 2 cups! of cream. The soup had some lemongrass in it also, so that flavor came through but wasn't overpowering. Slightly nutty too - but also not very strong. We were trying to think of some way to pretty it up in order to serve to others at a dinner party.
As far as the look - it's color is beige. So we were thinking of creating a herb puree/oil of some sort such as a sage, parsley or basil to drizzle a few drops on. It would be fun to try the different combos. We also thought about serving with a touch of crisp serrano ham or proscuitto draped on the side which I think we are blatantly stealing from Schwa. The version we had at Schwa was more buttery, which makes us feel like you can do a lot of different things to the soup as long as you don't overpower it with the variations.
I hope you pick some up and try something with them. I would love to hear what others come up with.
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Last night my husband made the Jerusalem artichoke (sunchoke) soup from this month's issue of Gourmet. It was excellent. We had sunchoke soup at Schwa a few weeks ago and loved it. So we were very excited to see the recipe and give it a shot. We are looking forward to serving this our friends in the future.
this sounds great, and I saw sunchokes at our farmers market last week. can you tell me a bit more about the taste??
I made homemade hamburger buns today so we could have burgers and fries for dinner.
I've never had homemade burger buns! these look awesome, like brioche a bit?
tonight we did a bit out of HSSS
spring rolls with dipping sauce
lemongrass patties with jasmine rice
tom kai gao (sp?)
gwertz in the glass- thank goodness as there were some spicy bites!
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I make the one out of Les Halles all the time for leeks vinaigrette but in Bourdain's the yolk isn't part of the emulsion- capers, diced yolk and white, parsley, shallots are stirred together then the vinaigrette is folded in. hmmm, i didn't know it wasn't a traditional method!
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I agree, Susan you did a fantastic job with the blogs. You totally helped me when I did mine and I really appreciated it. You never fail to encourage people, it's a nice trait in a person.
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well I definately have a few choices to keep me busy!! thanks
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Memphis is now part of my business territory so I am getting there about once a month or so. I like to stay downtown by the Peabody as it's nice to walk around. I'm always on the lookout for recent thoughts on great places to eat and I'm sure others visiting and/or living in Memphis would be too!
Because I was on Beale St a few weeks ago we ate at Rum Boogie Cafe- I have a weakness for deep fried pickles
But the lunch was not very good- their pulled pork sandwich was boring and predictable. Is there anyplace that actually has good food on Beale for lunch or dinner?Just made it to Encore last week. Chef Jose Gutierrez is a very nice man and quite the chatter, making his way around the restaurant and bar. Simple well prepared French bistro fare with a twist. The FOH could use some help as they didn't seem over the top knowledgable but it could have just been my waiter. The bar and drinks coming from it were nice. I'll eat here again but I think the price is a bit high for the dishes.
Cozy Corner for lunch one day was great. Got the ribs and the bbq spaghetti. next time I'll get the hot and spicy. Cheap!!!
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Actually, I would start at Vessel at 3pm
Vessel opens at 3 PM
This is dangerous information.............
ugh actually they open at 11:30 am
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Regarding Vya- U. Village QFC has 750s of the Dry and the Sweet. Whole Foods (Roosevelt) has 375s of both, back in the "fancy wine" room.
My gripe isn't just seattle per se but the states and it's restrictions on good french cheeses- raw milk! and add sausages like saussison sec to the list!
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I make this for summer picnics! It's great don't you think?
thank you everyone for all your nice comments, my MIL also let me know that she really loved everything which is very nice.
tonight started with side cars and truffle popcorn
then a nice little green salad
then Shells with Artichoke Cream and Smoked Chicken
which were very good but they need a bit more pasta water to smooth out the sauce obviously
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crab salad at Union happy hour is $8 in the bar! Actually anything from the ocean that Union does will be great!
I am a fan of the mussels in "gravy" at Place Pigalle also
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Chef B that looks really good .... must make chili soon!
I love popovers and yours look awesome dianne!!
Dinner party for 6 last night; MIL's bday (and me still with no oven!)
started with marinated goat cheese, artichokes, olives and tomatoes
and smoked salmon with creme fraiche on fried fingerling potatoes
served with champagne cocktails.
moved to the table and started with an amuse of 2 tiny manila clams braised in white wine and thyme served with white beans and sausage
"salad" course of leeks vinaigrette
Watercress soup
served with a nice french viognier
seared NY strip steaks with porcini cream sauce served with celeric and apple puree
served with Owen Roe's Sinister Hand - a rhone blend
chocolate cake (made by honey's aunt) and homemade banana ice cream (made by TallDrinkOfWater)
finished with a nice glass of vin noir made by eG'er Abra (delish! thanks again)
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Elie that risotto looks awesome!!! nicely done.......
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I've come up with "We've got you by the KOENIGSBERGER KLOPS" for my german/the Lives of Others dish!!!
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great ideas everyone!!!ludja the movie is fantastic, really really interesting and well done- i recommend it!
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my friend is hosting the same type of party- I'm thinking about the foreign films- any ideas for german appetizers (ala The Lives of Others)
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we made Thai chicken stew with potato and chive dumplings but used duck stock instead of chicken- it was fantastic!!
Culinary and Kitchen-Related Pet Peeves
in Food Traditions & Culture
Posted
I haven't tried it but I will if I ever get my butt over to the eastside. DeLaurentis does get it in sometimes, and garlic sausage but in France it is just the nicest little hard sausage- i love it!