little ms foodie

he was a PLANK!

count another letter sent!

Daniel normally I would totally agree with you but those 'customers' know it is a tv show and a reality one at that! I think they are looking for it. Why else would they go up and complain to the chef about a wait for food? On that track, who would wait 2 hours for food??? These people know what is going on and are obviously willing to play the game (IMO). I actually think Ramsey likes women, you can tell by the way he treats Elisa or whatever the turkey taco women's name is. The show scares me!

I forgot to mention my little "Pretty Woman" incident! While eating the Pave I went to spear a pea and it shot onto the floor! When our waiter came back to check on us I saw him spy it on the floor. I said "There might be one of my peas over there" To which he replied "I noticed that" and swooped down with his hankerchief to retrieve it. Then he said "I should have been here to catch it!" Very funny! Very non stuffy and we received no 'attitude'.

From Mario's new book we made the veal rolls with mushrooms and lemon. Quite good but a tad too lemony for me, will reduce the amount next time.

Jack I am so happy to see you blogging again! The picnic sounds fantastic and waking up this morning to see you making bacon is the best way to start any day!! You have such an in depth knowledge of wine can I request that you discuss any and all wines you drink this week? And of course lots of pictures of baking and your oven! Happy Blogging!!!

We just spent Memorial weekend at Petit Logis next door so daily trips to Bouchon and a seat in the courtyard were nice treats. We had croissants, brioche with cream cheese, bouchons, home made Oreo cookies, apple tarts, blueberry muffins....lord what didn't we have. The bakery is wonderful and the courtyard sends me right back to Jardin Luxembourg in Paris. And seeing Chef Keller walk thru each morning was fun too. On our last day we also bought a ham and cheese baguette for the road. It was smeared with butter and dijon and was the best damn baguette ever!

Very easy. I put them in the freezer in one layer on a wax-papered cookie sheet until solid, then pack them into freezer bags. I try to use them up within the month. To cook them, I just throw them into the boiling salted water while they are still frozen. Takes about 5 minutes or so for them to be done. (Depends on the ravioli, obviously, but usually I can tell by looking at them.) ← Thank you Behemoth, that is what we did, will take your advice on cooking them too. I know, I know....want a shot of them frozen??

Cooking this week out of Mario's new cookbook. Tonight we started with roasted figs, stuffed with Point Reyes Blue and wrapped with Proscuitto. Honey drizzled before serving and black pepper (not from the book) Then we made green pasta (spinach) and used it to make raviolli stuffed with goat cheese and scallion. Butter and Olive Sauce. Did we take pictures? No because we were so exhausted after making all the ravioli we just sat down and chowed! geesh! We are attempting to freeze some, anyone have any experience freezing cheese stuffed ravioli??

Lunch at the French Laundry on May 27 Started with Gougres and Tuna Coronetes, Vueve Cliquot 1996 in the glass Cauliflower Panna Cotta with Beau Soleil Oyster Glaze & Sevruga Caviar (is that the most beautiful spoon you've ever seen? ) We each had the Foie Gras but had it different ways: Seared Foie Gras with Carmelized Banana & pickled Ramps and Terrine of poached Foie Gras, Pickled Grapes, Clear Almonds with Warm Brioche after a few minutes of enjoying my foie gras with the brioche a server came and took my brioche away, replacing it with another one which was warmer. Gotta love little displays like that! I have to say that this was a lot of foie gras! Much more than I've ever had on other tasting menus. Sauteed Fillet of Pacific Kahala Amandine, Melted Belgian Endive, Toasted Almonds and Brown Butter. (no picture because we dove into it before we remembered! "Beets & Leeks" Lobster with melted leeks, Pommes Maxim and Beet Essence (half eaten as again we dove in before remembering to shoot!) Pave of Cuisse de Poularde, Fricasse of Mushrooms, Lardons and English Peas (my favorite dish of the day!) The next shots are blurry, my apologies! Calotte de Boeuf Grillee, Asparagus, Heirloom Carrots, Black Truffle Pain Perdu and Sauce Perigourdine Camembert, Carmelized Fennel Bulb, Cherry Relish Mango Sorbet, Yuzu Scented Genoise, Goma Nougatine & Black Sesame Coulis Tentation Au Chocolate Noisette et Lait, Milk Chocolate Cremeux, Hazelnut Streusel with Madagascar Vanilla Ice Cream and Sweetened Salty Hazelnuts ( I loved the salt on the chocolate cremeux on this!) Mignardises Not shown, assorted chocolates. After our 3.5 hour lunch we were treated to a view of the kitchen. Chef Keller was not in yet the restaurant was privately booked that night for a party and he was overseeing that. He did come in and out and are waiter was kind enough to ask him some advice on making agnoliotti for us (we have been trying) and also present us with this at the end of our dinner: The food and service were fantastic. Has anyone else ever noticed the lack of anything on the walls in the restaurant though? all attention on the food!

Flying Fish

Just back last night and quickly want to thank you all for you help! Considering I only saw ads for Bahama Breeze and Taco Bell it was great to have your suggestions. I set out for Cedar's the first night but wasn't thinking (was still on west coast time) and showed up at 9pm- they close at 9! They were very nice but couldn't help me, showed me around the corner to Seasons 52. Nice wine selection I had a few glasses of Cakebread Chardonnay which I love and then just had the grilled romaine with parmesean and seared ahi appetizers for dinner. Both good, nothing over the top fantastic but a fine meal and relaxed atmosphere, except for the piano man behind the bar! haha! The next night I had dinner at Emeril's Tchoup Chop. The server I had was very stiff and everything was very rehearsed. Others that stopped by my table were better and more engaging. The interior is very nice. I started with a specialy rum drink the Kia Ora (in honor of that is where my honeymoon was!) It was tastey but not enough rum to really give it a nice kick. Next up were seared scallops on double fried plantain rounds in a lime cilantro butter sauce. Very nice. Then I had the Kaluah pork with soft and crispy noodles. It was good but nothing over the top. Had a glass of cab with dinner- they are lacking in good choices of wines by the glass. Also one thing I noticed here were instead of asking how things were everyone asked " how are the flavors?" My last night I went to Antonio's- it's in the same plaza as Cedars. Very nice Italian, I had the ceasar which was good and then the pasta special which was heaven! Little ricotta dumplings with osso bucco and a touch of cream. YUM! Had a few glasses of chianti with my meal, very reasonably priced I thought and the waiters were quite nice. I even took the leftovers and heated them up for lunch the next day. Looks like I'll be back again so Cedars is at the top of my list to try next time! thanks again everyone!

We had planned on King Crab legs tonight but then i saw someone else's picture of the legs with oysters so we added kumamoto's to the menu too. Then I decided that I haven't really seared scallops before and I wanted to play. Then I remembered that I had some great pate from D'Artagnan in the fridge. Dinner tonight...... (sorry, having problems with the rotate edit function again!) Bethel Heights Pinot Blanc (OR) in the glass

I came downstairs for our usual quick espresso and breakfast of cerel, toast or hard boiled egg to find my husband had done this........ How cute are those melon balls in my olive dish?? Do you think he is learning some plating tips or what??

What time should we be there? ← Man I was just thinking the same thing, we even have both the wines so we can contribute! haha! I was actually thinking of doing the Salmon Cornet also

Could this possibly be green garlic? I've been buying this and the bulb is at the top. Fifi, great blog, it is really interesting to me and I feel like I'm learning a few things along the way!

More questions for you jambon d'ardenne, I haven't heard of this? Is this a regional specialty? Also the sauce...Is this something you make and serve on the side?

Salmon with braised cucumber and fennel served with a green salad

I would never leave work early, make homemade pate brise then fill the darling mini tarts with leek and pancetta filling and garnish them with edible flowers on a beautiful French porcelain patter to take to a party when they told me they were having cheese and crackers to show off, I was just being nice ok, short answer......HELL YES!

We buy this everytime we are in Fauchon, it's my husbands favorite! We spread it on toast for breakfast, it is soooooo good! Edited to add that if you want to use it in a dessert we like to grill pinapple slices and then drizzle the milk jam over it (warm it first). It is easy and delicious and really complements the flavors.

Perfect! I'm going to Cedar's on Sunday, Tchoup chop on Monday and Antonio's on Tuesday. You guys are awesome, thanks!!

Arne, great pics and commentary! We probably elbowed you out of the way a few times at the cheese festival! haha! Closing the tab at the bar is widespread in Seattle, it's a pain! Next time when you go to Lola go at happy hour, they have great little empanada's with goat and Greek martinis (feta stuffed olives!)

Daniel, I love that you were grillin in front of your TV! Too fun! Dinner tonight was pork fried rice and chicken stir fry Basic but yummy

Does anyone have the address for Cedar's? Are they open on Sunday?

Thanks Carolyn, are they just open for dinner or do they serve lunch too?