little ms foodie

Ling, I make the parm crisps all the time, you can make the mousse the day before but the parm is best made that morning Dayne has made the veloute twice, it is a show stopper. He likes making it because it call all be done in advance. I think he does it 2 or 3 days prior.

Wahooo...... we have reservations for Le Bristol, party of 3, 8 pm on my birthday. Thank you so much for all your suggestions. We can't wait!!!

Baked Pasta with Shrimp.... F&W I'm thinking of using clams??

No I've never had them but they are called for in a dish I want to make. Red blood?? eek!! If I can't find them is there something I can substitute them for?

does anyone know where I can buy cockles in Seattle?

Susan, I have some left over ricotta from my melanzani last night, care to share more about your penne???

total opposite of last nights dinner (cooked by Dayne, not me but thanks for all the kudos!) eggplant involtini stuffed with homemade ricotta and Marios red sauce on a bed of capallini sauteed in EVOO and garlic

My two favorite preparations for duck tongue have been in a ceviche and also the duck tongue vinaigrette with mushrooms and 3 minute egg at Babbo

I'll pass along your praise Abra, the man seriously has no fear and loves trying TK's recipes.

I'd do 1 lb. per person if having them as a main course. Mussels go quick in our family!

beautiful pictures Francois!! Did everyone like everything?? Dayne made me a wonderful 4 course meal out of FL last night, pictures are posted here

Here's what I wrote about FIX FIX

I have to add the 4th course.... Cappucino Semifreddo with Cinnamon Sugar donuts

Dayne has a week before his new job starts so tonight he made me an amazing 4 course meal out of the French Laundry First with CA sparkling blanc de noir White Truffle Oil infused Custards with Black Truffle Ragout In honor of Daniel.... bite.... this was sooo good! As you can see, Dayne's chive chip needs a viagra pill, next time!! It looked perfect! Next was Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Baby Greens fantastic!!! and very beautiful. Switched from bubbles to Pinot at this point Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegtables and Sweet Garlic yummmmmmmm.... isn't that pretty?

ok everyone....I DID NOT hate wd-50 and want you all to stop apologizing!!! I'm just more of a romantic about my food and I'm hoping that we get our ressies at Bristol! By the way this Paris trip is just the first leg of our journey, we will be traveling to St Petersberg the day after Christmas!! We just got our visas today. VERY excited for such an adventurous holiday season!!

Thank you so much everyone, my first choice is Le Bristol so my friend who lives in Paris is planning to call in the next day or two. Fingers crossed......

got it susan, thank you!

Susan will you post how you make your israeli cous cous?? This is something I've just started playing with and I haven't found the 'ah ha!' version yet.

it's been much too long so went to BB for lunch today. I had the drunken chicken and I really liked it. Tons of chicken makes it a bit messy but I really enjoyed the sauce with cilantro. The bread is so much better now. Dayne had the roasted pork which was also very good, his seemed a bit smaller than mine but not by much. Hours are 11-8pm 7 days a week now

I live in Nebraska. My lesbian friends take me dancing at a gay bar. Two of my military jobs are circumcisions and administering drug tests. I have seen enough meat in my life. Now if it were a bacon restaurant... ← that is the funniest thing I've read all day!!! LOL!

mmmmmm....crispy chicken skin. worth roasting a bird for that alone!

Everything looks so amazing you guys!!! Elie, that is different than the recipe I use for ricotta, I may have to try that if I can get to the store and grab some buttermilk. Daniel.....stupendous! Klary, I LOVE LOVE LOVE chicken in vin jaune!!! a french restaurant here in town just had a nice selection of vin jaunes on it's menu, I had one the other night as an apero and it was delish!

Dayne and I went to the party at the Palace Ballroom last night, it was such a fun time!! Here is the menu that they did for us: Eggplant or Chicken Tingmo at the door, these little bao were excellent!! Passed chantrelle duxelle and goat cheese crostini Kamakazi's Citrus Pepper Cured Salmon, Shiso Yogurt and Salmon Roe. This was just excellent. They referred to it as the chopstick course. Young coconut curry, toasted rice flour salmon. Excellent, the broth was seasoned perfectly and the presentation on the toasted rice was very cute. Pear wood smoked salmon, poached egg, shiitakes and fava beans. My personal favorite, the egg yolk and the salmon were a match made in heaven! Sesame roasted salmon lettuce cups, nuoc cham. fun little salmon salads you made your self. They also served us 2 cheeses, St George Cows milk and Old Chatham Ewe's Milk Blue And fantastic grownup "Oreo's" of chocolate with butter pecan cream We ate first and then watched the show, the event was completely sold out and was great fun. Thierry from Rovers was there also so it was fun to get a little advice from him and congratulate him on his new cookbook.

mmmm, I love roast chickent and that one looks awesome. I generally truss mine a bit to help keep everything together, just tying the legs closed so it doesn't look all slutty helps.

yes the beans with thicken it up quite a bit, also the remainder of the simmer time should do it too. Can't wait to see the results!