Franci

Sorry, bone marrow again. Oh, it was great! Tonight we went to Eataly and got some food for Christmas and some calves liver for dinner, cooked with kale. My 3 years old daughter is so much into offals and collards/kale

Hi mmille24! I liked better the 82C at 8, but I didn't cure the legs long enough, so it was more braised than confit but definitely more tender.

Thanks Paul! For sure your dinner would have been appreciated here as well! We already had dinner tonight Fries, breaded cod and steamed mussels. Finally, I got some ok mussels!

Kayb, welcome back! I'm going to steal the idea of the tomato cobbler as well. A couple weeks ago I borrowed a book from the library on cornbreads, tried a couple, so I have a recipe in mind. Patrick, I had to google poschiavo to see how far from the border from Italy it is. My sister commutes every day to Switzerland, I must ask her if she knows this brand of pasta. In my freezer there is always some meat sauce and some ragu' alla bolognese, it solves so many of the children's meals... Tonight I made a big batch of meat sauce, so dinner was easy. Some pasta with meat sauce and collards for greens.

Very interesting ideas! Let's see if with the holidays coming I can put some of these into practice. Thanks!

yes, that's true. My husband is totally addicted to that kimchi, no matter what's on the menu, the kimchi jar is there! But he cannot have his salame and jamon without red wine

Basquecook, those cracklings look so good. My refrigerator looked like the desert tonight. I managed to make chicken noodles soup, some sauté mixed salads (outer leaves), shredded carrots and chicken salad with sesame seeds and a little plate of salame, jamon and bocconcini di mozzarella

Thanks, Sylvia. He helped a lot and he was very satisfied, he decided which candies to use and how to arrange them. They children in his class were surprised and literally assaulted the house. Now I'm making a small house tomorrow for my girl to bring to nursery. Heidi, some of those houses are really beautiful, different level of expertise...

Solar panels and wind generators in the parking lot Paisano is still cheaper for my loved bone marrow split lenghtwise I wanted to take a picture of the fish counter. Next time.

This was baked yesterday and assembled today. I'm going to take it tomorrow to my son school party. No cardboard, I glued to the tray with royal icing, made with dry meringue. I ended up using the lebkuchen recipe, I already tried in the past, which has honey. It worked pretty well. Funny thing is that today a new Whole Foods opened closed by and they of course carry Golden syrup!

Definitely not shopping there for all my needs, my husband was all excited there was this salumi producer from Pennsylvania selling his own products, I didn't see what he got and at home I saw this soppressata with grey/black mold on it I'm going to leave it all to him And he got this kimchi to try, horrible. Our cheap veg place on Court, korean owned, does fabulous kimchi in comparison. But still, their fish is the best looking and more varied around here and although some of the vegetables are very expensive, I can find in one place stuff that are to find elsewhere. Still very happy is going to be around the corner from my house.

Today Whole Foods opens in Brooklyn on 3rd Street. We just came back. Obviously I'm very happy, it's on my street. I'll upload some pictures if I manage, later.

Thanks, I didn't have the time to go and look for golden syrup! Lesson learnt, next year, by October I need to remember. For this year, and I have only few days left, I'll make the house with a lebkuchen recipe.

Dan, so glad it worked! If you like the spinach finer, I pulsed the chopped spinach with the grated cheese in the mixer, few times, very nice and uniform green cheese. Rotuts, I think anything that is creamy enough and not crumbly should work.

I'm doing both! Not everybody is found of vincotto. Actually I bought the middle eastern grape molasses and I was tempted to try with carob molasses because I heard it is also used.

Just cook one!

Dan, don't worry, you'll see: they are quite firm when you pull them from the flour, I have not tried to squash one, you don't need to be very cautious when handling but be a little gentle when you brush off the flour. Have a nice dinner!

I'm not going to do the very traditional italian Christmas Eve, maybe if I get organized I'll make some baccala' fritters that everybody loves. For Italians lunch is always more important than dinner but sometimes I do what is easier for my parents in laws. Also this means that I usually cook some Italian food that my Chinese parents in law would like. So, tortellini in brodo, although it's not tradition of my own family, maybe a goose or a duck with vegetables. With small children I don't have time for complicated thinks like panettone or pandoro but I'll make a couple of traditional sweets from my area: cartellate and purcidd also know as sannacchiuder

Rather an hard brush...I scraped them with a toothless knife. They get solid like chocolate truffles.

Yes, they float on top when done. Also try to scrape as much flour as you can. This would be too much and give patches of uncooked flour This is ok Quenelles ready to be buried in durum

Sorry for the late answer, have been out all day. I formed the quenelles and buried in durum for two days, also cooked at day 3. It will work also if you form the gnocchi and roll in flour. I have some butternut squash I want to use and I'll pay more attention to how the skin feels if cooking immediately or after a couple days. Rotuts, I used durum from King Arthur. I don't find durum easily in the store in my neighborhood but semolina should be easier, I don't use it very much. In this regard, Unpopular Poet, I think in this case I'd prefer durum over 00 flour just for the texture of durum. I'd like to try also with cornflour.

ah, ah, look at our pictures, preistoric! And that's only 7 years ago

Hi Judiu! That is ricotta and spinach. If anybody in interested, I used: a bunch of spinach. After it was wilted and squeezed very well net weight was 70 g, I chopped it and added: 80 g grated parmigiano, 1 egg, salt, 250 g of ricotta, salt and nutmeg. 3 portions or 4 small. Looking forward to try with meat, kind of agnolotti del plin recipe or tortellini filling, to cook in stock.

Oh, thank you, Anna! I should try that, also because chicken is so much cheaper here.

Union market on Court, usually on Friday.