little ms foodie

I recently saw a recipe for roasted shallot cranberry sauce that sounded awesome. Basically roast whole shallots and stir into your cranberry sauce. Basic sauce made by putting whole berries in a saucepot, add a bit of water and some sugar, simmer till the berries burst. Mix in roasted shallots, adjust seasoning and chill.

ok if this isn't worthy of Iron Chef I don't know what is!! "Battle Pork!" bacon in chocolate cake..... who woulda thunk it?? NICE!!

Just in time for turkey day.... I like to cube and roast sweet potatoes then toss them with onion confit and sage butter

ok, I totally see what you are talking about. However don't you think that by adding quotes or mearly having the servers reinforce the actual ingrediants it would halt the misunderstanding? I personally think that it is a clear rip off from the French Laundry but that is just me...... Other restaurants do the fun play on words but I always notice that they really make a point of describing it. Unless you are talking about someplace like Alinea in which case anything goes!

hmmm, that is a strange statement (or am I just tired and easily annoyed today?). What do you mean 'what they are trying to do?' What would you say they are trying to do?? I think other restaurants that aren't traditional are doing quite well in Seattle - Lark, Union, Elemental, Harvest Vine, etc. all come to mind.

Lucy my friends in Paris always love Pringles with champagne, we've adopted that here at home and our friends know that if we are popping a cork there will be pringles to be found most likely also. Good to see you blogging again, it's always a treat.

Looks like Oprah and I have the same idea..... Tuna tartare in cucumber cups

Last year I cubed sweet potatoes and roasted them. Then I tossed them with my onion confit and sage butter. It's a keeper and is on the menu again for this year. You can make ahead the butter and onion confit. Cube the potatoes and hold them in cold water. Then just roast them for about 20 mins. while the turkey rests. Toss everything together and serve!

Susan, I must have been with you in spirit! We are still packing and Dayne has class tonight (Russian for our holiday trip!) so I stopped by my favorite cheese shop The Cheese Cellar for a glass of Beaujolais Nouveau (this one is Joseph Drouhin which I preferr over the dB) and some cheese and pate. Picked out my dinner: there's a nice camembert, cantalette, smoked paprika sausage from Salumi and some petit toasts. And of course a glass (or 2) of the wine! You'd be frightened to know how much of this I can do away with before Dayne gets home! edited to say 'Viva la France!'

Abra I love Lillet Blanc also and I think the nuts and manchego will be perfect. Do you add twists of orange to your Lillet? I just love it that way. You know, I love Mario and Babbo is my favorite place to eat in NYC but so far I've only cooked a few things out of that book that would make it to my table again. I haven't done the chicken with mint but Della has and she said it is great. I do love the pan fried squash blossoms when in season though. Your dinner party sounds great. And those wines (oh god they have a Leonetti??? drool!!!) are right up my ally. I'll wait for a full report. Photos I hope???

Does she have a source for that?? She has the best source around!! Salumi Abra, back to the persimmons, I must try them I now realize! So you just eat the fruit skin and all?

Shaun, I basically live at Salumi, I work about 3 blocks from it! In fact we had some oregano salumi and proscuitto for a snack before dinner! haha!. If you take a look at my blog (in my signature) you'll see Salumi on the very first day Great minds..............

We are in the middle of moving so taking a cue from Susan's dinner last week we decided to use up the ricotta and the spinach in the fridge. this was good but for me it needed some protein or crunch. I would add toasted pine nuts or hazlenuts next time, or some pan fried salami! Inexpensive cotes du Rhone in the glass... and boxes..... lots of boxes.....

sole meuniere (sp), omelettes, steamed mussels/clams, chowder, pork chops, schnitzle (sp), gnocci/ravioli, seared scallops........

shaun that meal looks right up my ally!!!

Abra, I've never eaten persimmon. Can you describe the flavor? Do you just eat it like an apple- skin and all??

I would have done the chardonnay since those lemons and olives were in there. Also I'd throw out the suggestion of a Cote du Rhone or a Beaujoulais (sp)

oh lord I love pan fried skate in brown butter sauce. YUM!!! I have a recipe but my books are packed for Sat's moving day.

Damn! You all have excellent suggestions...... maybe I'll do an assortment! assiette des cucumbers? haha! Anyway this is exactly the type of info I was looking for so thank you! Of course I'll report back.........

Amazing Abra, and YUM!!! your clients are lucky in deed!

for thanksgiving I'm thinking of making tuna tartare in cucumber cups, I've had them before but haven't made them myself. Any tips in making sure the cups aren't mushy?? What have you put in cucumber cups before??

haha! I love the Belgium idea!

Chufi, the little balls are made of risotto with gruyere and parma and herbs but for whatever reason they weren't as flavorful as I expected them to be. They were good but not great. Food & Wine oct 05 recipe. Sorry, I know the tart recipe was developed by another but I did take all your advice and I got it from you so I will alway's referr to it as Chufi's pear tart!

ah ha!! I finally guessed one correct! Welcome to the world of blogging Abra!

last night we house sat for the 'rents up at their island home. We started by making rice gruyere balls while our post roast braised.... pot roast in the pot and on the plate with buttered herbed noodles we had this with an awesome WA wine, Mark Ryan Dead Horse ( a bordeaux style red) for dessert we followed Chufi's recipe for chocolate pear tart....oh my, this is a keeper!! Thanks Chufi!!!