little ms foodie

We just spent Memorial weekend in Napa and had a fantastic time. We ended up on the Silverado Trail road quite a bit- Mumm, Goosecross, Miner. Also some of the smaller wineries like Paradigm in Oakville were wonderful. We also loved our time at Artesa which is right where Napa and Sonoma split in the south. and I hope you get the gnocci at Bouchon- it is amazing! the bakery next door is open until 7pm you may be able to pick up some treats! The chocolate Bouchons are awesome!

awww, you guys...thanks for the encouragement! I will say there is no way I would have ever made a terrine were it not for reading this thread. The recipe is out of my book 'Amuse-Bouche' by rick tramonto so I made veggie stock and then combined that with gelaton sheets and seasoned (highly) with salt. I did this the day before, kept it in the fridge and warmed it when I was ready to work. I tried to get all the same size asparagus spears but it is really hard to do that. Blanched the asparagus in salted water. sprayed my mini loaf pan with Pam and lined it with seran wrap. I will also take more care in smoothing the saran next time. You can see the wrinkles on the terrine before it was cut. Then just layer asparagus and veg aspic. I needed to pack those stalks in better. I sealed it up with the wrap, then weighted it with cardboard and a can of soup in the fridge for a day. Removed sliced and melted some Boucheron with water to make a sauce. This needs to be thinner next time. The taste was so spring like, fresh and simple. Thanks again guys, I'll do better next time!! edited to add that you cut the tips off and only use the stalks.

My first terrine, bear with me... I don't even have a terrine mold so I used a mini loaf pan. asparagus in vegtable aspic served as an amuse bouche on a sauce of Bucheron obviously I need to put my stalks closer/tighter together next time so I don't have the overhang on top. But the taste was very nice, I took others advice on this thread and seasoned the aspic liberally when I made it. I also added a bit of fluer de sel finishing salt on top.

helenas that dish looks soooo good!! amuse bouche tonight of asparagus terrine with Boucheron sauce parmesan pork scallopine with sauteed peas

Same here. I use really high grade tuna canned in Italian EVOO, this isn't Starkist but gorgeous chunked tuna. I reserve the oil and use that to make my vinaigrette. Then pile on the potatoes, olives, capers, hard boiled eggs, haricot vert..... Damn! that sounds good. Must make a salad nicoise soon.

Thomas Keller poaches lobster like this........ YUM! It is sensational!

Rays can be hit or miss when it comes to their food. People go for the view which can also be hit or miss when it comes to the weather. There is no comparing Lark with Rays- 2 completely different venues.

Your blog has been so enjoyable Jack, thank you!! The pictures of your gardens and surrounding is very relaxing to me and the picnic looks so romantic! I love the sandwiches inside of the bread, will definately be trying that this summer for a picnic. And I'm going to try a few of your well picked wines too. Thank you for all your hard work!

Andrea... too funny!!! we made top sirloin steaks in a red wine, shallot/shitake sauce with corn on the cob, roasted potatoes and toasted baguette with roasted garlic. Served with an amazing 1999 Sterling Reserve Cab Sauv.

Oh my gosh....that is your stove/oven?? I LOVE IT! I want that!! Fantastic, really!

My husband and I frequent the Brooklyn, mainly during oyster season for beauties on the half shell. I've eaten dinner there a few times and it's always been good and reliable but it's not 'exciting', they are doing fish and meat well. No reason not to recommend them other than there are so many restaurants doing something a bit cutting edge maybe?

or maybe it was Fegola?

You were there last night??? WE were there last night!!! It was actually packed because of a mixer that was going on.

We've been drinking more and more Cristom, I couldn't agree more. O'Reilly is owned by Owen Roe (is that right Jbonne?) and I think they do excellent 'everyday' pinot noir

Is this the Lauren or the regular PN? We haven't opened our Lauren of that particular year but have had quite a few of the 2001 PN. I don't remember having any cork problems. I would call the winery and ask them about the corks on that vintage: 503-864-2700

smoky bacon wrapped around filet mignon is one of my favorite things, simple and so good! fresh pea salad with bacon and red onion or sauteed peas with onion confit and bacon batons cheddar and bacon biscuits Bacon Burgers stuffed with blue cheese Bacon is such a wonderful thing isn't it??

Fegola is a grain size pasta, think orzo or couscous

Grub, I buy veal stock from my local culinary school! Chufi, how on earth do you find time to snap photos while serving a dinner party? That is one thing I have yet been able to do. Your salad looks awesome!!

Oh my gosh, me too! We had an amazing dinner at Aqua! mmmmmmmm!

quick and easy dinner tonight, white bean and tuna salad. served with baguette and a Bethel Heights Chardonnay (OR)

Interesting article on epicurious about Madison Park Old and New Menus Dippin Dots??? Sounds cool!

FoodMan, You have spoiled yourself for the other 3 star restaurants for sure! Thank you for your report. I'm wondering if I would have been as brave as your wife to try the lamb brains, I'd like to think yes but........

Jack, How many people tend these gardens?? This is a huge job and obviously quite time consuming no? The pictures are fantastic!

Thanks for the wine info. And the shots of your oven are awesome!!!

Yeah!!! A wine tasting! Thanks Jack! I'd love to know a bit more about the 2 that you purchased. What types of food will you be likely to pair with these. If you lay them down how long might you let them sit?