kayswv

The January or February issue of Bon Appetit had a Mario Batali recipe for beef cheeks that did not have a marinade time anywhere approaching 24 hours. I know that his Babbo website has one of his beef cheek recipes on it. This might also give you so ideas. If you check the What did we have for dinner thread on I believe about the current page or the page before Bilrus has a link to his website with the recipe section displayed. I think it is great you were able to find the cheeks. I have a request into our butcher shop to see if they can special order them for me and the butcher wanted to know what else they were called?????? as he hadn't heard of them. Hello!!! Let us know what you finally decide to do. How on earth did you find them? Kay

Joe, thank you very much for the info. We have made several trips to Alaska but never made it to Sitka and really wanted to see the area. Will be taking the Alaska ferry from Bellingham leaving the car there. Kay

Does anyone have any recommendations for restaurants in Sitka? We will be there for three days in early September. Thanks, Kay

On Winslow Way-turn left at the light- a few blocks down on the left side is Cafe Nola. Also further down the road ( on the right side in a shopping center ) is BI Sushi Place. Won't be able to see the water from there but the food is good. Hope this helps. Kay

And there is always James Lileks compilation of regrettable food: http://www.lileks.com/institute/gallery/

Blinkyboots, a meatless main dish that we have enjoyed for many years is Con Queso Rice 1 1/2 cup uncooked brown rice 1/2 cup dry black beans or black-eyed peas 3 clover garlic, minced 1 large onion, chopped 2 tablespoons vegetable oil 1/2 pound ricotta cheese, thinned with 1/4 cup milk 3 1/2 cups shredded jack cheese (with peppers if available) 1 can (4oz)green chile peppers, chopped few dashes of pepper sauce, optional Cook rice and beans/peas separately following regular procedure. Saute garlic and onion in oil until soft. Mix ricotta with 3 cups of the Jack or Cheddar cheese. If using optional pepper sauce add at this point. Set aside. Mix rice, beans, garlic, onion and chili peppers. Spray 12 cup casserole with non-stick spray. Layer rice mixture alternately with cheese and ricotta. Spread evenly over casserole. End with rice mixturae. Bake at 350degrees for 1/2-3/4 hour until warmed through. During last 5 minutes of baking, sprinkle remaining 1/2 cup of shredded cheese on the top. Serve with salad and other vegetable if desired. Very filling and complete protein dish. Our children have loved it for years. Enjoy. Kay

Another use, beside the side dishes, is to make an entree of Swiss Chard Fritters to serve with a sharp cheddar cheese sauce with mustard as an ingredient. Is delicious, colorful and filling. Kay

We're coming up from Port Ludlow WA for our DOV fix. Have reservations at Diva, Hamilton St Grill, Chambar and LeGavroche. Will look Chef Neil up on 1/25 (Tues) at lunch. Al & Kay Standish

If you don't have a copy of Food & Wine, the password this month (FEB) is "SPAIN" and you can search their website. [posted by Al]

I can think of two things immediately. First was when we first were married I decided to make gingerbread for dessert. Used my Mom's recipe which always worked. Unfortunately, I used baking powder instead of baking soda and it didn't rise at all. Was heavy as lead. Not wanting to throw it away I split it and layered it with applesauce. Couldn't eat it and wasted the applesauce as well. Years later decided to make peanut butter squash as a vegetable one evening as Al and the children all liked peanut butter. Recipe called for key lime juice but I used regular lime juice. Really puckering power and no one could eat it. We still laugh about both things. Kay

Abra, really great idea. Count us in. Our date preferences are 29 January and 15 January in that order. Can't make it on the 22nd at all. Thanks for thinking of the idea. Kay If January dates don't work there are also Feb. weekends to consider. Edited to add Feb. suggestion.

Thanks Marlene. Kay

Could someone please tell me where to find the discussion on Dave's Molten Potatoes? Have seen it referenced several times but can't find the discussion where the recipe is and potential problems. Thanks, Kay

The product that Foodie 52 mentioned is what I would suggest. They have a Mushroom Base that is very good. I can get it locally at Central Market along with Ham, Veg, Beef and Chicken along with perhaps 2 others that I can't remember. I'm sure if you can get any flavor then they should be able to get you some others. Kay

Vinelady, have to really disagree with Chuck's buddy about C'est Bon. That said, it is a fair distance for anyone from the waterfront and therefore not really a viable solution for this trip. Also, is more dress up type of dining then sailing gear. Would recommend either Thai Peppers at 222 N Lincoln St or Bella Italia at 118 East 1st St. Both are within reasonable distance of the waterfront. Not sure where you will be tying up but they are both near the dock areas. Chuck, I'm not sure exactly what happened to your buddy 4 yrs ago but my husband Al and I count C'est Bon as one of your favorite special restaurants. I'm sorry he had a bad experience but we have only had good. Recommend you try it for yourself. Vinelady, hope the suggestions help. Let us know where you ended up and what you thought. I support Chefpeon's ideas for another sail and tying up in Port Townsend. In that area, without the need of a car from the waterfront, our favorites are Wild Coho (where we will have New Year's Eve dinner) and Silverwater. Kay

Madisonian welcome to Egullet. Your menu sounded great. Abra, even without your own kitchen and supplies your menu sounded fantastic. Did you enjoy Cannon Beach? We have been planning on going there. Obviously the cooking capability of rentals seems to be OK. Yes? or were you in private apt/home? Kay

I purchased turkey legs right after Thanksgiving when they were about .79 /lb. Roasted them at about 350 degrees, cooled and removed the meat for soup use. Cooked down the bones as I had done with the whole turkey to make more stock. Used all the meat and stock from our full size turkey and still had another turkey soup recipe to try. Worked out really well for a decent price. Amazed, that instead of trying to figure out how to use up all the turkey, I am now trying to get more turkey pieces to get more stock, meat etc. Kay

Kyle, We are having Oregon Beef Roast with Horseradish cream,yorkshire puddings. carrot coins with maple syrup and balasmic glaze, haricot green beans with roasted fennel and shallots, glazed mini pearl onions, sunchoke gratin. For dessert it will be plum pudding brought back from London with hard sauce. Wine still to be selected from the reds we brought back from our trip to Canada, touring the wine country. Merry Christmas, Kay

Thank you to all of you who provided recipes and ideas. We love soup. Kay

Have been fortunately to inherit about two gallon size ziplock baggies full of regular button mushroom stems along with a few caps. Local group had stuffed mushroom caps as a dish and didn't want the stems or small mushrooms. Am thinking mushroom bisque or soup. Do have cream, some exotic mushrooms etc. Anyone have a really favorite recipe to share. Have checked several on line sites but nothing seemed out of the ordinary. Appreciate any suggestions etc. Thanks. Kay

Rocky, please add my husband Al and I to your growing list. Looking forward to dinner and meeting more egulleters. Thanks for organizing it. Kay

Rocky, please add my husband Al and I to your growing list. Looking forward to dinner and meeting more egulleters. Thanks for organizing it. Kay

Birder 53, when you get to Port Angeles there are two excellent restaurants ( in our opinion)-very different in style and type of food. Downtown on N. Lincoln St. very near to the ferry to BC is Thai Peppers Restaurant. Casual. 4 miles east of PA on Hwy 101 is C'est Si Bon, a french restaurant open for dinner only. http://www.c'estsibon-frenchcuisine.com . Dresser but still "nice casual" would be comfortable. Romantic atmosphere as well as great food. Hope you enjoy your time in the area. We live in Port Ludlow, about an hour away from PA. If you have time for a visit to Port Townsend on the way to Seattle, highly recommend Silverwater Cafe for lunch or dinner, Wild Coho (dinner only), Ajax Cafe in Port Hadlock (dinner only). For a very casual diner type place but with good food try the Chimacum Cafe on Rt. 19 in Chimacum on way into Port Townsend. Known far and wide for their pies. Prices are very reasonable and servings huge. Have fun. Kay When you go to the Dungeness Spit don't bother going to the 3 Crabs Restaurant. Overpriced and not very good. Touristy. IMHO.

Birder 53, where are you going in the Olympics? Perhaps we can guide you to some good places there. Kay

For anyone living near Central Market in Poulsbo, their butchers will do them for free on Wednesday mornings from 10-11. Really do a good job. Kay