little ms foodie

that sounds like a wonderful meal!!! I LOVE that beef tartare and now I'm craving it........might be a happy stop in store.....

I remember one time where a friend of mine left a bottle of Krug Grand Cuvee in the freezer too long, and we all had Krug slushies. ← now that is a slushie I could love!!!!

Judith you are amazing!!! I have yet to try to make tortellini....must soon! Quick question back to the gnocchi- what is the best way to freeze them? before cooking or after cooking? The Sugo by the way was made with sirloin that I ground up and porcinis, the juice, mire poix and chicken stock. very tastey and a nice quick sauce (40 mins)

tonight was Polenta al Sugo (polenta with meat sauce)- it was good! the first time I have made polenta (this is a cooking region with many firsts for me!) total stick to your ribs, cold winter night dish. We will make this again!! the sugo recipe I followed had dried porcinis in it

Firefly on QA had no signs or anything when I drove by tonight- trying to reinvent again? Also the Indian restaurant on the corner of Boston and QAA is closed and the windows are papered up.

great looking bahn mi!! I'm addicted to the one's at Saigon Deli which is catty corner from Bahn Mi 88- have you tried it? I think they are $2.50...........

I like to serve a celeric roumalade before my cassoulet. It's cool and crunchy and refreshing- hmmm, I guess you could serve that after in the european style of salads too! smoked salmon rillettes is perfect before!

kevin the butter wasn't melted, it was at room temp so it was worked in with the egg. Garganelli! hmmmmmmmmmmm thanks!

I was in the 17th last year for xmas and we shopped the outdoor street market the morning of the 25th! It was just east of Batignolles I think?? Forest if you're reading this chime in please!!

tonight we started with proscuitto, the last of our salumi from bologna and some pecorino then I grabbed my gnochhi board that I bought in Florence and made gnocchi ala parma- the first time I have ever made potato gnocchi the 'batter' had butter and egg in it. the sauce was butter and parm but I also added some parsley I know that gnocchi isn't primarily ER cuisine but I had it a few times there and my book says it's quite common now but definately made with more dairy and more seasoned. So a question about my board- what the heck was i suppose to do with the stick???

Fai Jai you just made me really laugh!!! btw Dayne and I just had Burgerville burgers while driving back from portland and they were NOT good. Over cooked, dry, tasteless. I don't care if it is local it was not tastey and I won't be stopping there again.

No, but Pegu is apparently one of the best. The cocktails were definitely the best I've ever had. I tasted at least 8 different ones, and they were all very good. They make their own ginger beer for some of the cocktails as well! We were going to go to Milk and Honey if we had time, but we didn't. ← It definatley is, I've been before and we'll go again but it's always fun to try other places too. Thanks Lorna!

I had the same feelings from my experience at wd-50 but I really did love the tongue and mayo dish. And my favorite was the weird cotton candy truffle I had at the end of the meal. I'm a much bigger fan of the flavors that Alinea does as the one's from Wylie just don't always seem to mesh for my palet- but I know MANY who love it! It's good you got a chance to experience it for yourselves. Did you go to any nice bars besides Pegu?

haha! I'm guessing you have the bottom shelf!

OMG, bone marrow ravioli!!! Daniel you are brillant!

how funny! I love roasted bone marrow and just found out my butcher carries the bones. This is the recipe that I will use next week- maybe try it with a few and see what you think?? roasted bone marrow with parsley salad

good info! we don't usually have cream liquors so that is ok- never have refrigerated the baily's and have never had a problem but I was really unsure about the vermouths and he has SO many!!! but I'll give him some space!

yum!! looks great you guys- we are definately looking forward to our lunch at GR also!! great photos.

yum weinoo I love the look of that meal!!! We have more dishes we'll be doing this week including my first ever attempt at gnocci alla parmesean and polenta al sugo thanks to that conversation!

Thanks to my husband- TallDrinkOfWater - we have many many bottles in our very small house. These liquor bottles fight for space with my wine bottles and our wine fridge and regular fridge can't accomodate everything!! What has to be refrigerated?? Vermouth? Maderia? obviously anything we want to serve cold like Lillet but what about the rest? Your imput please

so glad to see you blogging!! since you are a student around here and I'm assuming on a bit of a budget I'm hoping to find out about some hidden deals that you may be familar with!!

friends and I had a very yummy lunch the other day at Kauai Family Restaurant so this morning I turned my leftover Kalua pork into hash with over easy eggs

I never add any sugar to my yellow onions even, the cooking brings out all the sweetness on it's own IMO

Holy Hell Abra, that looks amazing!!!! As I scrolled past ea. cookie I kept thinking "that would be my favorite!" "no THAT would be!" "No THAT ONE!!" wow!

I've never heard it used for a broth. A broth is usually a brodo. Maybe its just a regional/dialect type thing, although I've heard both words used for basically the same type of sauce. Then again Pontormo's theory makes a lot of sense, a ragu is a sub-class of sugos. Boh! ← My Parma book calls sugo "meat sauce" but definately not broth (brodo)