tupac17616

Looks like a lovely meal, Carolyn. Beautiful truffles -- the huge slice resting beside of the mound of tagliatelle says it all. Could you maybe tell us a little more about the poularde dish? That one was particularly intriguing to me.

Of course, Chufi! The recipe came from Molto Italiano, page 17. But in case you don't have that particular cookbook, the process is very simple: Saute cauliflower together with some anchovy in olive oil until very soft yet still holding iits shape. Let it cool. Make a batter with eggs, bread crumbs, flour and grated pecorino or parmigiano (I would give amount, but I just did it by feel), and mix in the cauliflower. Heat a non-stick pan with olive oil, drop the batter in by the tablespoon full, cook a couple of minutes on each side until nice and browned. Remove, drain on paper towel, and enjoy! (N.B. The book suggests a grating of ricotta salata to top it all off, which I think would be a nice touch). I think next time I may top them with a raisin-anchovy sauce of some sort. Hmm... Your braised boar looks amazing, by the way!

I didn't really look at the quantities listed in the recipe. Just did it by taste. Also, I added capers, anchovy, roasted peppers, cherry tomatoes instead of basic tomato sauce; and I didn't have any cocoa powder. So my interpretation of the recipe was, well, loose. That said, we got about 4-5 servings out of it. I just killed off the last of it right now. I was thinking of warming it up, and having it with crostini. Realizing I had no bread, I shamelessly devoured it cold straight from the fridge.

What is your point of reference in making this statement, Maureen? I can't say I agree, but I'd love to hear your take on how the general standard of service in Italy compares with that of other countries in which you may have lived or spent a significant amount of time.

Tonight, I dipped into Molto Italiano once again and made: Cauliflower Pancakes (p.17) with Eggplant Caponata (p.426), Basic Tomato Sauce (p.71), and Braised Kale & Turnip Greens

Sliced Persimmons with Parmigiano-Reggiono and 30-year aged Balsamic Vinegar Cauliflower Pancakes with Eggplant Caponata, Tomato Sauce and Sauteed Kale & Turnip Greens

indeed

Haha. That reminds me of something our waiter at the French Laundry said to me after I'd cleared every plate, tried one of every chocolate, killed off the remaining petite fours, etc: "You are an inspiration to us all"

Bueno, it's definitely a good read. I flew through it. I hadn't heard of it myself until I just stumbled upon it in the hotel I stayed in the night before I left for a 9-week trip to Italy this summer, so I took it with me. That being the case, much of it was read with a cone of gelato or a glass of wine in one hand and the book in the other. So perhaps my opinions of it must be taken with a grain of salt. Seriously, though, enjoy! P.S. She liked it too

Sounds like a lovely dinner, Katie. I'm glad it was a hit with the family. I think our chicken was a bit over 4lbs, but the left-overs sure didn't last long, I can tell you that! I also scaled down the spicy oil recipe a lot, so ended up with very little leftover (which I just added to the leftover meat I shredded before popping in the fridge). But as for what to do with your leftover oil, I would think it should keep pretty well in a cool, dark place. It would be delicious drizzled over pizza, for sure. That's always the first thing that comes to mind for me with olio piccante. I also think it might be a nice way to flavor a meaty piece of fish before grilling, like swordfish or tuna. You know, I haven't really given it much thought, but I would think there should be several tasty uses for it. Let us know what you try!

No room for canneles?! Just kidding. Looks like a great meal. Thank you for sharing, doc.

Using Batali's caponata recipe as a rough starting point, last night I had: Eggplant Caponata with Cinnamon-Scented Rice and Seared White Tuna

Eggplant Caponata with Cinnamon-Scented Rice and Seared White Tuna

Ooooh -- this looks amazing! Any chance you could post or PM the recipe? I looove barley, and am always looking for new ways to use it... Emily Hey, Emily, thanks for the kind words. Here's all I did: 1. Buy this Sardinian canned tuna, the stuff dreams are made of. 2. Pick a few pounds of heirloom tomatoes from the French Laundry gardens (with the gardener's permission, of course) 3. Cook barley in the rice cooker, because I'm lazy sometimes 4. Roughly chop the tomatoes, season with salt and pepper 5. Open and carefully pull apart the large, beautiful flakes of tuna, then mix with the tomatoes 6. When the barley is cooked through, gently mix through the tomatoes and tuna, taking care not to break up the tuna too much. The large flakes are what really distinguishes this great product. 7. Drizzle some Colonna Extra-Virgin Olive Oil over everything with reckless abandon. Top with fresh picked oregano. (Optionally: sprinkle some coarse toasted bread crumbs on top for textural contrast.) Enjoy.

definitely heaven on earth.

Sounds like a great trip so far! Glad you're having a blast. In a couple of your remaining cities, I'd recommend: FLORENCE Del Fagioli for bistecca alla fiorentina (Corso Tintori 47r, Santa Croce, 055/244285, Closed Sat/Sun) Vivoli for gelato (Via Isole delle Stinche 7r) SIENA Pasticceria Nannini for great panforte, ricciarelli, cantucci, cavallucci, etc (Via Banchi di Sopra 24) La Taverna di San Giuseppe for Tuscan classics in cozy surroundings (Via Giovanni Duprè 132)

Past few months for me have consisted of: The Last Chinese Chef Eat, Pray, Love The Omnivore's Dilemma Kitchen Confidential Heat and, now: The Man Who Ate Everything it's been a good few months

toast. egg. butter. truffle salt. pepper. parmigiano-reggiano.

Barley with Tarantello di Tonno, Tomatoes and Oregano

dear god

Tell me about it!

I've got to put in a good word for Ubuntu, which would be a nice lunch or dinner option in Napa

So, it's been over two years since anyone's posted to this thread, but no time like the present to revive it, I suppose. A couple of days ago I made... Pollo al Diavolo Quite flavorful, very moist, but not spicy enough!

mmm_chocolate, don't thank me, thank opentable! And how was alto? Melissa Hom, how many people and what time and...?

Thanks, all. The first time I've pulled that book out in a while, but I'll have to do it more often from now on. Olive oil infused with hot red pepper flakes, dried chipotle flakes, smoked paprika, Szechuan peppercorns, black pepper, and several fresh jalapenos was the marinade (the recipe didn't call for one, but I figured it wouldn't hurt). After it was a little more than halfway done cooking, I added a rub of dijon mustard, olive oil, salt and lots of black pepper. Oddly enough, this "devil's chicken" was incredibly moist and flavorful, but not spicy enough! Next time, I'll have to bring out the habaneros... (Your corn and prawn fritters look delicious, by the way)