little ms foodie

we recently mixed up some confit with cooked and sliced hot sausages all sauteed in a bit of white wine until thick then used this as a pizza topper with mozz and fontina cheeses- big hit!

totally agree with scott- mine is a bechemel with sharp white cheddar, gruyere and some parm- although last week I did it with cheddar and fontina cause that is what I had handy. penne noodles for me butter breadcrumbs on top

Too funny, I actually thought you meant that the polenta is "wrapped tightly around fingers of each hand." and couldn't figure out why or how, until it clicked that you are talking about the floss. I also agree about the Ragu in a risotto, I know Marcella has a recipe for that in her Essentials book. Basically make a good risotto the normal way and stir in the ragu towards the end. A classy hearty dinner in under 30 minutes. ← I thought the same thing!!! ok I have some ragu in the freezer from last month when we made our lasagne.... now I'm thinking of polenta and ragu pie..............

thanks all! Dayne made the pasta and he said it was 2 whole eggs and 2 yolks. we used the porportions in the Parma book and also used our KA stand mixer attachment to roll it out. I was very excited that none of the tortelli broke in the water- but obviously we need to work on the consistancy of our shapes. The filling was savoy cabbage (blanched) then braised with butter, evoo, ground proscuitto, bay leaf and some chicken stock. after an hour and a cool down 1 egg and parm was added.

We are using this book..... primi of Tortelli di Verza (tortelli stuffed with savoy cabbage) secondi of Costolette d'Angello alla Parmigiana (lamb chops, Parma style) on a bed of Purea di Piselli (pea puree)

my vote would go to Jason at Crush - he makes perfect lamb chops IMHO

Just a quick props to Pagliacci for their seasonal pie- pear and gorgonzola- holy hell that is some good stuff!!!

prepared or sold at a butcher??

Thanks Shaya that is how I was reading my pasta shapes too but I am learning so thought it best to ask! now how does plin and tortelli differ?

damn Chufi! I just finished lunch but now I'm hungry for that lasagne!! nice work.

ok, a quick question for all of you: 1. are you generally making a ragu bolognese like this one, which is supposedly out of the splendid table? (i don't have the book yet) 2. the reason i'm asking is that it seems like that recipe doesn't make that much, for several hours work. so when you make it, do you usually double/triple the recipe? ← I use the Martha Stewart Ragu recipe- it seems pretty similar to the one you are linking but definately has some differences Ragu

a quick question for FoodMan and/or others- tortelli.... in my Parma book it shows tortelli as raviolli but I see yours are shaped like tortellini. We plan to make some tomorrow so I needed a bit of clarity

Le Pichet, absolutely, for excellent wine and cheese. Open till 2 am on Saturday evening. ← ok if you go to le pichet after , for late night, get a cup of the chocolate chaud- not on the menu but always in the kitchen. DAMN GOOD STUFF!

nice! I'm sure Ethan will take very good care of you. nice choice!

fantastic info all!!!

Le Pichet for lunch on Sat!!

I'm still a Rover's fan too! And I like Le Gourmand for special occasions edited for spelling

I haven't eaten at Mistral but have been to the Herbfarm. I don't think the decor and ambiance are at all romantic but staying at the Willows Lodge was!! We enjoyed our dinner at Herbfarm quite a bit but I agree with LEdlund about the country kitsch decor.............

we have Giuliano Bugialli's book "Parma" so I may try to join in on this one! It's a beautiful book that we haven't had a chance to really play with yet- includes a recipe for parmesean icecream!

btw- regarding Miles and Sideways, Cheval Blanc is a mainly merlot based wine..........

Bistro Maison on friday- very good as usual! and then La Rambla on sat, we also really liked it and had some very nice dishes including paella.

good info on stumbling goat!! at palace we've always done the 'private' room. What about Boat Street? anyone know if they can do a 16 top on a weekend?

Anyone have any new suggestions for private room spaces? or restaurants that can easily handle about 16 at a large table?

I think you would love Lark as a second as it is so different from what I hear of Mistral! and do go to Licorous before hand for a cocktail and a little bite with it. sorry we will be out of town when you are here!

I love making the smoked and steamed salmon rillettes out of Bouchon (or the like) they are best served 3 days after making them and at room temp. toasted baguette can be made the night before and kept in a zip lock