scamhi

I start out by peeling them using a hot 400 degree oven and roast with EVOO and kosher salt. Depending on size after 30-40 minutes add 1/4 to 1/2 cup of balsamic vinegar, bring roating pan up to the burner and reduce balsamic vinegar to a syrup. Great at room temp.

I agree with Niña. Chickpeas when made with dried beans have a better texture and flavor...I can always tell the difference. Get me a blindfold.

Great idea...I'm in for 2 if there's room and one if there's less room.

What was your family food culture when you were growing up? Long Island Middle Class Jewish Was meal time important? Very important we always ate together as a family Was cooking important? Very important my Mother was a gifted cook What were the penalties for putting elbows on the table? Gentle chastising.."Suzanne , suzanne strong and able take those elbows off the table" Who cooked in the family? Mom until she died in 1968, then Dad took over..then we ate alot of steak and cake Were restaurant meals common, or for special occassions? For birthdays and special occasions we'd always go out and also on Sunday night to the local Cantonese restaurant...Jade Garden Did children have a "kiddy table" when guests were over? No, we were fed before When did you get that first sip of wine? I think I was about 13 or 14 Was there a pre-meal prayer?Nope Was there a rotating menu (e.g., meatloaf every Thursday)? We had a vast repertoire of foods and cuisines French Italian and Chinese. I can remember the roast pork hanging for hooks in the oven. How much of your family culture is being replicated in your present-day family life? We eat out more. We eat breakfast as a family every weekday morning and dinner most nights together. We eat way later than I did growing up. My kids 16 and 13 are used to waiting til as late as 9pm to have dinner. This Mom works.

Tocqueville is a great small restaurant. The diver scallop with foie gras is rich and lovely. Fish preparations sea bass also are excellent Tocqueville menu

As a frequent visitor to Cannes, I agree with your accessment of perhaps the most real resto in a town of many tourist type places. The lamb is great as well as the assorted stuffed vegetables. Duck with peppercorns was also delicious.

FG, Point well taken...Stew's does have better atmosphere. It was however a little nippy up there last night almost like eating al fresco. Mitchel London is really a nervous type. He was pacing and giving instructions to the staff throughout our meal.

Last night we went to see what it was all about. The steaks were very good,sides as previously reported just OK. But the atmosphere could best be described as... like eating at Stew Leonards. Shopping downstairs after added to the effect.

refrig yes: vinegars, butter, eggs, jams, coffee, soy and other condiments. freezer: nuts, flour, vodka in the cabinets: olive oils, peanut butter, dried pastas, chocolate

I hadn't been there in 16 years...now I remember why. I felt a little guilty giving my child lunch today of the left over skirt steak...it is a test to see if she comments about the enormous amount of garlic on it. Next time, if Sammy's is proposed, I'll pass. Enjoyed the company.