SobaAddict70

I haven't really thought about it. Basic flan is really a sweetened egg custard. So this will be along those lines except its savory. Fresh carrot pasta with cippolini onions, peas and red sorrel

Thanks Shelby. Fromage blanc with Vermont peach butter Spice chai

I picked up a pound and a half of English shelling peas at Union Square Greenmarket today. I can probably see three meals out of these... Linguine with cippolini onions, summer savory and peas Pea soup with lamb's quarters and fennel maybe a pea flan.... Tell me how you make yours.

Late brunch today: Green garlic and fromage blanc omelette Morel mushrooms sauteed in butter Mimosa (not shown) Omelette: two eggs, salt, pepper, 1 T. fromage blanc, 1 T. green garlic paste. Cooked in unsalted butter Morels: morels and unsalted butter. Very simple, doesn't need anything else.

I've never understood the aversion to peeling garlic cloves. Just take a broad bladed knife, lay it atop a clove, give it a whack with your palm and presto chango! Takes ten seconds, if that. I'm sure there's a use for garlic cubes (like there are for chicken bouillion) but it's not something you'd ever find in my kitchen.

Pan-roasted Arctic char, slow-cooked tomato sauce, roasted heirloom potatoes

No pix this time. Had a hankering for gnocchi with tomato sauce so I made a batch of Marcella's 'crazy' tomato sauce last night. 1 can plum tomatoes, 5 T. butter, one onion peeled and halved, pinch of salt. Great stuff. Leftover sauce will get recycled tonight. Not sure yet if I want pasta. I picked up a nice fillet of Arctic char this past weekend. Scored some morels at Union Square Greenmarket on Saturday. They were going for $50/lb. 1/4 lb. is fine for me and enough for two meals. I used some for breakfast Sunday, will probably use the rest in a risotto later this week. More later.

If you list the contents of your CSA basket, I'm sure I can think of a few things. I don't know if you're going for multi-course dinners or one dish meals. ETA: Usually keep on hand basic staples that you value, KIM that one person's basics are another's chaff. Using my own example: extra-virgin olive oil, lower grade olive oil (because EVOO is meant to finish a dish), unsalted butter, salted butter, lemons, limes, garlic, shallots, onions, fresh herbs (right now in the frigo I have chives, tarragon, lovage, sage and Italian parsley), whole spices (cinnamon sticks, cloves, mace, cardamom), ground and powdered spices, white wine, various vinegars (white wine vinegar, balsamic, rice vinegar), tamari, mustard, honey, beans/lentils/rice.

Scrambled eggs with creme fraiche and chives, with morels sauteed in butter The eggs were cooked in a double boiler for 25 minutes over medium heat.

Cali -- You'll always be a chef in my book.

Thanks Ckcatcook. Dinner tonight: Heirloom radishes and asparagus braised with butter and herbs heirloom radishes, trimmed asparagus, trimmed (be sure to leave tips whole) unsalted butter shallot, peeled and diced sage, minced salt and pepper water Melt butter in a saucepan. Saute shallots and sage for 1-2 minutes. Add radishes and asparagus, a pinch of salt and pepper and water to cover. Simmer for three to five minutes, partially covered or until radishes are tender. Transfer to a serving bowl. Bring braising liquid to a boil and add 2 T. unsalted butter, cut into bits. Reduce liquid to about 1/4 cup, then pour over vegetables. Serve immediately. Crimini mushrooms sauteed with garlic, parsley and lime ETA recipe Thanks for the support, folks. I've had a fabulous week!

Day 2 of the Big Apple BBQ Block Party was today. I think I'll be doing penance in the form of vegetables for the next seven days.... Ed Mitchell, pitmaster and owner of The Pit in Raleigh, North Carolina Pulled pork, pork crackling and ribs, with vinegar sauce (The Pit) St. Louis-style ribs (Baker's Ribs) Band at The Bourbon Bar, next to Eleven Madison Park Kansas City-style ribs and coleslaw (Blue Smoke) * * * Chopped salad -- English cucumber, heirloom tomatoes, peppers, Italian parsley, lovage, sea salt, extra-virgin olive oil I'm taking a short break before prepping dinner. Talk to y'all in a bit.

All of the pix are from a Nikon Coolpix L3. Proof that you don't need to have a really expensive digicam to take some great pictures. As far as digicams go, the L3 rates on the bottom of the barrel. Lens speed isn't fast enough, particularly when it comes to low-light situations. But in broad daylight, or in some restaurants like at Hearth (see a couple pix below), it suits my needs perfectly. Seared hamachi, celery, black radish, Granny Smith apple Seared scallop, hen of the woods mushrooms, parsnip puree, caviar viniagrette Mussels, sunchoke chips, Copper River salmon, Jerusalem artichokes, herb broth Apple cider doughnuts, creme fraiche sorbet

I meant to eat something last night but I think I was too tired to even cook. Anyway, I'll probably head down there in a little bit.

I'll have a bunch of pix on my blog uploaded in about 30 minutes. Brisket from Wilson's = amazing. Almost as good as Katz's. No hushpuppies unfortunately. Banana pudding ran out when I got to Wildwood.

I've done that in the past RG, but not to satisfactory results. I'll be diplomatic and say my method works best for me.

Thanks MFG. Dear all, I'm quite exhausted and still a bit full from eating BBQ all day. Sort of ditching dinner plans in favor of something light. More later. A selection of pix from today: Frying hushpuppies (City Grocery) Spareribs closeup (Blue Smoke) Entertainment at one of the band stages Pork cracklings (Big Bob Gibson Bar-B-Q) Brisket, extra fatty....with coleslaw (Wilson's Barbecue) More BBQ pix tomorrow. Stay tuned.

Thanks Rancho.

After dinner, the three of us went and spent some time with various folks setting up for the Big Apple BBQ Block Party. Some preview pix: John Marcus of Big Bob Gibson Bar-B-Q And stopped by a kitchen store on the way back to Jason's car: I have an early day tomorrow. LOTS of pix this weekend. Talk to y'all later.

Prasantrin -- I'll see what I can do. I'm generally not a big dessert eater (that is, I won't actively seek out sweet stuff). However if you put it in front of me, 99.9% of the time I probably won't mind. I'm easy like that.

Dinner at Tabla tonight... Executive Chef Floyd Cardoz Kachumber Kooler -- green chiles, cucumber, cilantro, Plymouth gin Masala Mary -- Spiced tomato juice with Ketel One and pickled cippolini onions Sampler of chatni Left to right: cilantro chatni, tamarind chatni, rhubarb chatni Navaratan dal -- beans and lentils flavored with ghee Naan Saag paneer pizza -- spiced creamed spinach with crumbled Coach Farm goat cheese on corn roti Sea scallop ceviche -- marinated with chilies, cucumber, Thai basil and peanuts New Orleans shrimp curry -- Goan classic coconut curry with green mango Basmati rice pilaf with baby cilantro Grilled lambchops Asparagus foogath -- asparagus sauteed with mustard seeds, ginger, kokum and fresh coconut Banana leaf roasted mahi-mahi -- marinated with a Parsi coconut-coriander chatni Chicken kofta korma -- chicken meatballs seasoned with cashews, cilantro, ginger and yogurt Kumquat, citrus and pineapple fruit salad Pineapple upside down cake, macadamia crunch ice cream, rum sauce Here is one relevant thread on the New York forum. Tabla is located at 11 Madison Avenue (East 25th Street) in the Flatiron district of Manhattan.

I just got home. Lots of pix coming soon. No beef though.

Trim asparagus. Be sure to leave the tips whole. Peelings and ends can be reserved for stock. Toss with a pinch of kosher salt and 2 T. extra-virgin olive oil. Roast for 10 minutes at 325 F. Top asparagus with a poached egg and shaved Parmesan cheese. Serve at once.

I figured I'd do the demo now because I'm headed out the door in a couple hours. I'll be meeting Jason and Rachel for dinner. We might take some preview pictures of tomorrow's festivities. Also, because I can't resist eating my product, I made a snack to go along with the poached egg. Two for the price of one. So here's the poached egg demo: I've found the size of the pot is relative. You also want enough water to cover the egg. Figure a depth of two to three inches is sufficient. 1 T. of white wine vinegar. Not necessary but it helps in my experience. You can break the egg directly into the pot when it comes time to slip it in. I find that having the egg in a ramekin or small container works best for me. When the water reaches this stage, immediately turn the heat down. Bubbles should barely break the surface. Stir water vigorously in a continuous clockwise or counterclockwise motion. A vortex will form, after which you should gently slip the egg in. Bring the container as low to the surface of the water as possible before tipping. How long you poach your egg depends on the freshness of product as well as desired consistency. This was one of the eggs I had picked up from last weekend and still quite fresh. I poached it for 80 seconds. 2 to 3 minutes is standard for a regular supermarket egg. Voila.

Just saw this. I usually wrap things in perforated plastic bags. Helps the veggies "breathe". I think that I must have run out of plastic bags so I used foil instead. I'm recovering from a late spring cold (99.9% gone, just a lingering cough at this point but nothing contagious). When I was growing up, it always took me nearly two to three weeks to get over a cold. I attribute this latest incident to lots of liquid, lots of tea, Nyquil and bed rest. Especially ginger tea (see recipe below). Ginger tea Slice ginger into 1/2" thick pieces. Leave ginger unpeeled. Bring two cups of water to a boil and add ginger. Lower heat and simmer for ten to fifteen minutes. Strain, reserving ginger slices. Sweeten to taste with honey and lemon and sip while hot. Ginger can be reused for one or two additional infusions. Five pieces is sufficient per batch.