little ms foodie

there's actually only 2 rings (not 2 slices)of a sweet onion but there is bacon and a fried egg too... it was a dagwood inspired burger I'll say, and damn fun to eat!!

love the goat farm!!! so awesome! question for you, what is the difference between stromboli and calzone?? Also do they kick people out of the south for not liking sweet tea? can you order it strong and dry?? If your family isn't the spitting image of 'the happy american family' I don't know what is! you guys are sooooo cute!

took part in the Burger Cook Off last night- ground our own chuck, burgers served with chedder, grilled walla walla sweet onions, fried egg, bacon, etc. hubby made potato chips and I made watermelon and jicama salad. served with a 1996 Rioja for kicks!

Burgers last night! Started with 2+ pounds of chuck, hubby ground it in the Cuisinart Simple s&p and a bit of worchestershire sauce All patties made the same size, then into the fridge for a bit until the grill was ready (we didn't make a hole but did put a thumbprint in the middle) served with bacon, grilled Walla Walla sweet onions, Tillamook Chedder, fried egg (we had an Aussie friend over and she said that is the way it's done so far be it for us not to embrace foreign culture! ), various condiments, Watermelon and Jicama salad on the side. Buns were brushed with melted butter and toasted on the grill. Oh and Dayne also made potato chips, yum!! Burgers were great! We will always grind our own from here on out (that was our first time), the texture is so much nicer. They weren't as pink in the middle as I like so we'll work on the timing.

We had the same thing happen when we checked out of our hotel in Laguardia, we mentioned we were had an appt at Riscal. During our tour there our hotel owner showed up. we had forgotten to take our RECEIPT and he drove all the way to give it to us. The northern Spaniards are especially gracious and nice! I see what you are saying as we had a few of the same dishes you did at Arzak but I have found this to be true even of The French Laundry, although they cook in season the some of the same dishes are brought out season after season. Your report is fantastic, can't wait to hear about your experiences in La Rioja, we are going to open a few bottles we brought back from there tonight!

How do you pronounce Maille? as in the mustard..........

They do have leisurely service but if you let them know in the beginning that you need to be out by such and such a time they will accomodate. During dinner they are packed so make reservations. they also have live jazz and now wine tasting on the 1st Sat of every month. http://www.serafinaseattle.com/

no problem, report back please!

Decided spur of the moment to have dinner at Crow last night, we arrived around 7:30 to a fairly packed house. Waited at the bar for about 10 minutes before being seated at the chef's dining bar (we requested that). Bottle of Sangiovese- $28. We love sitting at a chef's bar if there is a bit of interaction which there was. The 3 chef's were really hopping but they still made sure to check in on us. We started with the 'meat plate' which was from Salumi- very nice with a drizzle of EVOO. I think the salami was the oregano one, it is soooo good, there was also a jambon and a bresola. It could have used a few cornichons or pickled red onions but it was very tastey! I had the clams with chorizo which were excellent. I also had a side of smashed potato cake which was ok but needed a drizzle of oil or something- it was a bit dry. Husband had the lasagne which was so good- they add housemade pesto to the layers which gives it a really fresh taste and also the noodles are made in house. The pool of marinar it sat on also was really fresh tasting. We were going to skip dessert until 4 of them came up next to us- we chose the WA strawberries with greek yogurt and lavendar honey. Awesome. Dinner was $44. This place is great, great food, great prices. We had very good service this time. Will continue to stop in here.

Yes!!! there is an appetizer called crostini del enoteca with fresh mozzerela and batuto that is soooo yummy!!! I also think that their pastas are really nice, they are made in house, they have mezzaluna.

I purchased Tarbais beans last time I ordered from D'Artangnan and have them in my pantry for the next cassoulet!

those look beautiful! It almost makes me wish it was winter but that will come soon enough. Maybe I'll plan on making the duck confit and aging it as you did. Did you store your confit in the fridge or at room temp?

last night we stopped at our local fish monger and got some fresh Copper River King Salmon. Pan seared it with some rub and dabbed a bit of dill butter on it. Carmelized some onions and used up the asparagus tips and peas from the party on Sat (the asparagus terrine uses only the stalks). Sprinkled those with a bit of parm. Wild rice on the side.

I also just pop garlic in alum foil, never use a dish. I do mine like Della's recipe only I drizzle EVOO over my garlic to roast not water and I add S&P to the garlic and a thyme sprig or 2.

I just made scallops with taragon caper butter sauce and it was really nice. Not meant to be tossed in but just drizzled over. Reduced 2 1/2 c. of white wine down to 3 tablespoons with bay leaf, peppercorns, thyme sprigs and shallots. Strained and whisked in 1/4 c. of cream and 6 TBS of butter. mixed in capers that had been previously pan fried in oil and chopped up tarragon. or maybe even just do a brown butter sauce- that is so good and so simple.

2 out of the 3 couples are on eG so they thought it was semi normal. We snapped most picures in the kitchen before serving but when Dayne forgot and ran out and told one of the guests to not touch his scallops it was a bit funny!!! Last night dinner, Larb! served with ginger-ini's and then Erath Gwertzameiner (no idea how to spell that!) edited to add photo

I want sous chefs too!!! Everything is looking mighty fine...... I don't use buttermilk often so I'm taking notes on it's uses. Looking forward to more education on this!

in spain it was commonly torta espanal (sp?) and coffee or churros and hot chocolate (see my avatar)

Looking forward to reading and seeing more, my husband and I had a fantastic trip to these same areas last July!

we wipe out the egg cartons but that's about it. The cheese has enough oil in it not to stick. I think that using shot glasses or spice jars may be easier though, turning the parm upside vs sticking it in the cartons. We only do about 4 at a time so that the don't harden on us. Maybe we should start a new thread....the many uses for parm crisps! haha!

← what AK said these are from The French Laundry cookbook. we used egg cartons to shape. The goat cheese mousse is a blend of fresh chevre, cream, parsley, s&p. You can make larger parm bowls by using a small non stick pan like for omelets. Then once the parm starts to brown turn them out over a bowl. Use them for salads, yum!!! Or leave them flat and serve them on salad or with soup

I said that I was going to make it a goal to take pictures of my next dinner party meal so here it is -Spring Dinner Party for 8 last night, some eG folks, some not.......pictures taken by my husband who did a fab job! Started with Moet & Chandon White Star Champagen and Parmesean Crisps with Goat Cheese Mousse at the door At table an amuse bouche of asparagus terrine with Bucheron sauce, also served with the above champagne 1st course- Cucumber soup with Dungeness crab and avocado oil 2nd course- Scallops with melted leeks and tarragon caper butter both served with Domaine Bois de Boursan Chateauneuf du Pape Blanc 2004 3rd course- homemade Spinach Fettuccine with peas and bacon served with a fried squash blossom as garnish 4th course Top Sirloin in red wine sauce with sauteed morels (this is the only course he forgot to get a picture of, not bad!!) Both courses served with Artesa Cab Sauv Reserve Napa Valley 2000 Dessert- strawberry & champagne terrine with creme fraiche served with Inniskillin Dark Horse Estate Vineyard Okanagan Ice Wine 2003 espresso Cognac, Maderia and DiSerano

Friday dinner chicken enchilads served with beer

The articles I read were very clear that this cow was caught before and never entered the food market. No worries!

I think anyplace that still has coconut prawns on the menu should catch up with 2005, ugh! I'll also agree with the wrap thing, I hate that! I don't want to see 'low carb' on menus- if you low carb, great! you should know what to eat.