little ms foodie
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Posts posted by little ms foodie
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Holy crap! And I thought I had picky eater friends.....
well I have done the lasagne thing before, we made it really fun by making individual one's in cupcake tins and serving them on cake platters. Then I also did a baked ricotta filled shells too (but I think the stuffing had eggss)
ok seriously who doesn't eat veggies? any veggies?? wow! her kids must LOVE her!!
Another option may be risotto, but without veggies, seafood or meat what to put in it?
I have made french onion soup with veggie broth for my pescatarians.
How about fondue?
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Too funny! We bought the Coolea too, and something like Abrahanam or the like???
Well maybe we should all just have an eG gtg at the Cheese Cellar! haha!
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cafe con leche made by my adoring husband, hard boiled egg with salt. I love hard boiled eggs! Lately my husband has been doing them with the method I taught him (eggs in cold water to cover, bring to a boil, cover and turn off heat, 11 mins, rinse with cold water) and has been doing a kick ass job! No grey around the yolks and just cooked so they are a bit creamy in the middle. yummmmmm........ and just like in Paris I leave the hard boiled eggs on the counter in a cute little bowl and we grab them for a few days.
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We stopped in last Friday, what a treat! First of all these guys are great. Totally enthusiastic about their cheeses, giving us tastes of this and that, telling us about the cheeses that were really nice and ready!
We ended up getting 3 Irish cheeses. And for the first time ever I found a blue that I didn't hate, Cashel. ACtually bought some and served it with a bit of honey for my cheese course at my weekend dinner party.
Also picked up some fig jam.....YUM!
No Reblochon still, he said he has it but it is aging cause it's not ready. Maybe in 2 weeks I can finally make Tartiflette!
And I agree with Laurel, that window into their aging room is very cool!
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I have the Taillevent website and just noticed that they do list prices on their menus. You can browse it Here
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My most memorable meal in Paris was at Taillevent. It was 3 years ago but I can't image the food or service has changed much as it has been run the same way for a very long time.
The food was so perfect, not overly creative as to pushing the bounderies, but just perfectly prepared haute cuisine. We had the tasting menu- 8 courses and each one got rave reviews from us.
It is very cozy as you sit next to each other in booths facing forward. Dimly lit and dark panneled walls. Service like nothing I've ever seen. There was someone assigned just to make sure all our glassware stayed aligned on our table. But not overly stuffy, our waiter just about forced me to try a breadstick making a joke that it was his grandmothers recipe.
The wine list is amazing!!! Many things to choose from. Nicholas the sommelier at the time served us a fantastic half bottle of white and helped us with a full bottle of red. When I emailed them 1 year later about the possibility of guessing what the white was they emailed me back exactly what it was and even offered to help me get some in Seattle. They had a file on us!
Anyway, can't say enough about Taillevent although I know others may not agree. Dinner for 2(tasting menu), champagne, wine, after dinner drinks ran us about 4 hours and $350 3 years ago, I'd say it would be closer to $500-600 now.
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Hi Anna, I'm excited about your blog, great title!! and just think of the work out you get when you cook, makes me want to move my pantry to the basement!
I also married a Dayne, but that is actually his name...he's mostly Finnish! haha!
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Daddy-A that is funny!!!
Dinner last night:
Mache salad from our farmers market with slivered prosciutto, parsnip croutons and vinegrette:
French onion soup made with our first ever homemade beef/veal stock:
Bottle of Syrah and a little french music on the cd! Perfect for the cold stormy night we had.
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So we had two of our knives sharpened on Sat at the UDist Market. It cost $8 and took about 45 mins.
They are very sharp! She put new edges on them that GLEAM! But what else should I look for as I use them to determine if this is a good sharpener person or not?
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Katie and I went to Lampreia Saturday night to celebrate our 6 mo. of Wedlock.
We had a really great time and am glad to see a restaurant such as Lampreia in Seattle. I am planning on writing a full review and dont have my notes with me so it will have to be delayed.
FYI, they are currently offering an "All about apples" tasting menu that looked pretty good!
Ben
Ben,
You can view and download this beautiful "All about Apples" cookbook here
I look forward to your review. I've heard a couple of very good things lately.
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I put both butter and a little evoo on my chickens. It won't burn but baste in now and then!
MMmmmmm, roast chicken, my favorite!!
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Serious lady killer in the making!!! How cute (him and the cupcakes!)
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Rum is very sweet compared to Calvados, Calvados is brandy and is a really different taste. I'm not sure what others do but I'd say next time just use a brandy (not specifically apple) and the apples themselves?? not sure though.
I'm really bad at knowing what apples to cook with, the only one I know for sure are granny smiths.
An idea for your soup leftovers, I cool mine a bit and then line a big 2 or 4 cup measuring cup with a ziplock freezer bag. Pour in soup and keep it in the fridge or freezer. I find the bags lay nice and flat and my freezer is quite small so this helps to save room. That soup looks awesome!!!!!
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I didn't see the thread on the cooking notebook. I will look for that.
It's funny. Several months ago, the Department of Vocational Rehabilitation had a voc eval guy come in and spend a morning with me doing all these tests. When he wrote his report, one of his recommendations was that the DVR send me to culinary school, because I told him I had a lot of cookbooks.
On the one hand, I'd love to go, and for free! to learn all these things I'm trying to teach myself. But it wouldn't be fair, because the point is for employment, and I would not be right for that kind of job. I don't take criticism well--if a chef type yelled at me, I'd probably burst into tears--and I can NOT be rushed. I'd sit and peel potatoes all day no problem, but try to hurry me along, or give me multiple tasks at once? Not going to happen. Also, it would be a waste if I can only work about 10 hours a week. So I'm happy to stay home chained to my cookbooks, taking all the time I please. And no one to yell at me but myself. 
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Your butcher can do that for you. But it's quite easy.
Skinless/boneless chicken breasts are insipid.
Skinless/boneless turkey breast is sinister.
Hey! that turkey breast had it's bones, leave it alone..... it's just a dumb bird!
And I LIKE roasted turkey breast, what wrong with you....don't you love a good turkey sandwich?? Crazy talk I say!
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Dinner was a big hit, thanks for all of your advice!! I decided to go with my original instinct and the flavors were great!
I sauteed a bunch of chanterelles that I just got at the market yesterday morning in evoo, minced garlic and shallots that had already been sweated. once the mushrooms were sauteeing I added some fresh rosemary to the mixture.
I had chunked up the chevre and placed in a bowl. Once my mushrooms were nicely cooked I added this to the bowl of chevre and mixted it together. I deglazed the pan with a bit of homemade beef stock and transfered it to a small sauce pan.
Trimmed the excess fat off my boneless lamb leg and seasoned the inside with S&P. I spread the cooled mushroom mixture inside and rolled it up tight. Tied well with string and let it sit in the fridge for the afternoon.
About a half hour before cooking I took it out and placed in in the sautee pan that I had cooked the mushroom mixture in. I have a big all clad pan that I love to put in the oven. It seemed to be the perfect size and already had all those yummy bits on the bottom! Seasoned the top of the lamb liberally with s&p. I mixed up a bunch of multicolored new potatoes with evoo, rosemary, S&P and spread those around the lamb in the pan.
Everything went into the oven at 425 for just about 1 hour. The lamb came out to rest, just a bit of stuffing had popped out, but the potatoes were happy with that
It also had a really nice crust on the top! I deglazed the pan again with some open pinotage my guests had brought over. Then added more beef stock a bit of water and the stock from the first deglaze. Let it cook for a few, seasoned it a bit and strained it into a sauce pan. Let this thicken just a bit.Served the lamb sliced into 1/2 inch pieces with the baby new potatoes and the sauce. It was really yummy, everyone cleaned their plates and now I have no leftovers
I ended up cooking it to med and next time I would have taken it out earlier as I like my lamb a bit rare in the middle. But everything else I would do again!!
This was the first time I went without a recipe and just on my instincts, it is a compliment to this site for sure! Thanks again everyone!
Sorry no pictures, my friends think I'm a bit goofy with the online stuff anyway....trying to explain why I was taking pictures of our food to share would have been funny~ haha!
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Caroline I know we've already had a bit of a "conversion" the day your mother passed away. I was happy to see your post and I know your mom is too. What a wonderful way to remember her! You will have those sights, smells, sounds, etc forever......sweaters don't last nearly as long.
My thoughts are with you and your family. I know your mom is soooo proud of you!!! Thank you for sharing this very intimate part of your life with us.
Wendy
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was trying to load some photos but just realized I have to put them in my album first. will try this weekend!
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I hope this is just adding to the post and not taking away, I thought I'd throw in some photos from my lunch at Arzak in July. These are just a few things that were a bit different:
amuse bouche of pinapple & pimento, cold potato leek soup, fish mousse in fried plantain
soft egg w/ chorizo paste
squid w/ foam and black ink
cheese plate- one creamy, smooth piped onto plate, manchego, chalky feta, aged manchego, blue w/ pureed apple in it (I had already taken a bite - oops!)
desserts: ravioli; a tuber from vallencia, mango and fruit bread accented w/ chocolate and vanilla sorbets; pineapple w/chocolate & current sorbets; molten chocolate cake
us blurry from wine taking a self portrait! haha!
Arzak espresso cup
doc, if you want me to move these to another post just let me know!
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Liz, that is freaking beautiful!! thanks for sharing!
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You know I am really impressed with your openess to both learn and blog and share it all with us too. I was just reading the thread on keeping a cooking notebook/journal and thought this might really be something that would help you as you continue to use your instincts (and in the case of journaling your memory or past experiences).
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uggggg, Pat you just made my stomache turn!
Well I'll add mine stupidity to the list.....the other night while roasting a turkey breast in my beautiful Emile Henry roaster with ribs on the bottom I decided that I should have a little stock in the bottom of the pan. Pulled out some homemade chicken stock and feeling very smug about the whole thing proceeded to add a few spoonfuls of the nice (cold) gelled stock to my big porcelain pan.........CRACK, SPLIT, BREAK.
Goddamnit!!! I completely ruined my pan and had no one to blame but myself! And I have been comunicating with EH only to find out that my particular pan is discontinued.
Can not tell you how pissed off at myself I was/am!
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We have an old house with a built in china cabinet in the dining room. The cabinet is glassed but on either side there are solid doors too. One of them is our 4 shelves of liquor. When we have a dinner party we put a few after dinner drink bottles on the counter of the built in to display. If we have a party we take out what we need and set up a counter in the kitchen.
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I also write in my cookbooks. I love to make notations on how things turned out or notes on tweaking recipes.
I've just been keeping a word doc on my computer over the last year to keep track of dinner party guests, menus, etc. My list also has dietary restrictions (aka picky picky) of our friends and family. They all know this and talk about who has the most "won't eats".
I like the notebook idea though, being able to flip through it and read it like a journal. I'm going shopping for a pretty one!
Breakfast! The most important meal of the day (2004-2011)
in Cooking
Posted
I can't remember where I heard it but I think it works great too. Especially for making deviled eggs, no grey yolks! And I agree about the boiling water!
This morning we had shots of espresso and toast with butter.