little ms foodie

Della and I will be joining the cook off this weekend! We are going to make gumbo together, I've been on vacation so I'm just catching up. We will be making our own roux- we're not afraid! haha! Can anyone suggest some good starters- a restaurant here in town makes these little corn pancakes. Maybe something like that? We are going to have a whole Cajun meal (made by white northwestern girls! haha!)

Jin, thanks! I'm a bit in awe as it seems so creative, time consuming and exact all at the same time. Good thing we have you to give us ideas! Tonight dinner for the in laws before leaving for a week vacation: Tuscan Style spare ribs with aged balsamic glaze Mashed potatoes sauteed/balsamic glazed carrots and parsnips rosemary cornbread served with Dolcetto see you all in a week!

I read this last spring and thought it was great! And I learned a lot along the way about the way kitchens are run and how service is handled.

Just saw this list of The Best Chinese Restaurants

New Fresh Sheet is out with information Newsletter

We eat at the table with linens and a nice place setting every night that we are at home and cooking. The only exception is that we like to eat larb at the coffee table watching tv, not sure why?? We even use the dining room on weekends and will eat breakfast and lunch at the table. It's a very pretty room and it's big and comfortable for us. I love our dining room!

Grab the next flight to French Polynesia, Mr Toast can give you some directions on the vanilla plantations once you land!

Jin, that might be my favorite menu of yours so far!!! I was wondering if you come up with all the menus yourself or if there is a team? Also how far in advace can you/do you set your menus? I hope that isn't too nosey of me?

Dinner tonight was Julia Child's souffle fromage! this is the first time we have attempted one! We served it with a nice green salad, some bread with roasted garlic in it and a chardonnay/viognier blend (could have done better on the wine match). It came down a bit at the table but still looked great IMO!

I hadn't heard of that cheese so I just googled it, came up with this interesting info Vacherin Mont-d'Or

What a fun dinner and group!!

Sorry about that Pam, Grand Old Man is a pecorino that has been aged more (I think that is why it gets a different name) it is really fantastic!

YUM!! The butternut squash was a twice baked filling I had extra of and had put in the freezer. I actually found proscuitto so I slivered it up and fried it a bit first. Then I used up half an onion and half a large shallot. Plus of course the one big leek. Parm and Old Man with a pat of butter at the end. I used a bit of dry white at the beginning and then chicken stock. It was the best one I've made to date. I love risotto!!!!

Checked out XO Bistro with some friends last night thanks to the menu SP posted. They didn't change anything (decor) from when it was Cassis. The bar is very tiny, 6 stools?? we talked the bartender into giving us a table. Had a few kirs (not very good) and switched to the house Syrah (ok). Ordered a mish mash to taste: mussles- fine frites- bad, soggy, sent them back escargot- very good pate- fine, nothing to get excited about goat cheese tart- very good cheese plate- good, a few new finds creme brulee- ick! no flavor bread pudding- pretty good Service was very nice but the food that we had was mediocre at best. On the way to our cars we poked into the Cellar Bistro and had a glass of vin sante (no stickies at XO!). The owner was super nice and came back after we paid the tab and asked if we all had time for one more 'on him'. They don't have a bar or happy hour but we may be checking the food out here real soon!

Thanks for catching that Susan!! I edited my original post too. It was prosciutto that I found!

looks like others may have made the same comments- this from TD's Fresh Sheet today: "La-La-La-La Lola One of the most common questions asked in our restaurants is "Can we have a booth?". We know they're cozy. We know they're intimate. And now the booths at Lola are spacious! We've recently had them rebuilt to accommodate any group of family or friends. Also new at Lola - Wireless Internet. It's the perfect breakfast pit stop on your way to the office. You can eat our pork belly & octopus (Tom's favorite) and get some work done, or sit and read the paper over coffee and a pastry. On your way out, be sure to grab a Lola Breakfast Card. If we see you often enough, we'll start picking up your tab! "

I was planning on using bacon but found proscuitto! Also there is a half onion and a half large shallot, as I said we are cleaning out the fridge! haha!

Looks like I'm going to need a bit more chard than what I have!! This thread is getting printed out guys! thanks.

Firefly on Queen Anne now says Lumenette (or something??) and has 1/2 bottles of wine advertised for free with dinner?? Sorry I was driving and couldn't quite catch it all!

tonight was 'start cleaning out the fridge for vacation night' risotto with proscuitto, leeks and twice baked butternut squash filling found in the freezer. Lots of parm and Old Man. served with a green salad of mixed lettuce, scallions, celery and craisons. WA Drop Dead Red as a very casual wine accompiament

doing a risotto tonight, let's see....what's in the fridge??? butternut squash, bacon, leeks.....yep, that sounds right up my ally!

It's all becoming clearer now......... thanks!! i think I'll try braising some this week as a side for my spare ribs.

I have no idea how to use swiss chard. Meaning is it the stems only that you use or the leafy part only or both?? Also once I know WHAT part to use what are your favorite WAYS to use it?? thanks!

I've found them at Pasta & Co in the past.

I don't know, since my pic doesn't look like the others I've seen, maybe I've still got my larbginity and this was only 'oral'. ←