percyn

Moby, it looks delicious. Yesterday I made Mushroom Polenta w/Bacon and Hot Spring Egg - Used Shitake and Portobello mushrooms sauteed with shallots, Benton's bacon and deglaced with red wine and beef stock. The creaminess of the polenta went well with the richness of the yolk, the smoke from the bacon and the earthiness of the mushrooms......yuuummmm.

Looks good AvsKick21. What is the leaf like thing wrapped around it? Moby, looks great as always...what is Seaweed Asparagus (do you mean the sea asparagus you get from British Columbia)? Wendy, congrats on having your oven back...look forward to see more amazing dishes prepared in there.

Yum ! Thank you. What is this? ← It is a combination of pure maple sugar and pepper, which can be bought here.

You made it for dinner and I made it for brunch: You need some pretty flavorful bacon for this, so I used Benton's bacon, which is extremely smoky and was recently voted #1 bacon in USA (and arguably the world).

Ask and you shall receive.... Enoki wrapped in Benton's Bacon - Hmmmm...soooo good. And as if this bacon was not smokey enough, I stuffed one of these with some smoked scallops I got from Talula's table for an extra kick !!

Pretty simple... buy some tri tip and filet from your butcher. Cut it into bite size pieces and place it in the food processor. Give it 7-8 one second pulses. Don't process it too much or make it look like the ground hambueger beef. Sprinkle you favorite spices (in my case - Montreal seasoning, Maple pepper, Worchestier sauce) and form pattys.

Fired up the grill the other day to make: Yakitori Hand formed Tri tip and Filet Burger Turkey Burger Another Day's Dinner was Filet with Side Salad and Grilled Leeks Yet another day's dinner comprised of Baby Back Ribs Smoke Ring

Made Easter Brunch today, where I served: Deviled & Boiled Eggs w/Caviar - was planning to make a few other egg items, but people got too full Cheese (Baby Swiss, Truffle, Petit Basque, Sheeps milk Brie, Brie with Mushrooms & Goats with figs) Roasted Eggplant and Goat's Milk Cheese Quiche Focaccia Benton's Bacon - Best bacon in the US (and perhaps the world) Enoki wrapped in bacon Other items not pictured were Ham, Bagels, Muffins, Fruit Salad, Asparagus, etc. Of-course we also had Champagne, Mimosas, Stoudt, etc.

On Saturday, I took a drive past some farms and horse stables in Chester County to visit Talula's Table. Bluehensfan has provided a great description of the store, so I will focus on the food... I was lucky enough to parking just across the store. It seems like the word is getting out and the article in this week's inky brought the weekend crowd to this little gem of a store. The aroma from the coffee bar intised me to get one and how could I pass up on the gorgeous fritatta staring at me? Root Vegetable Fritatta - Carrots, Parsnips, Fennel and the egg was almost as smooth as a custard. Also got a Roasted Eggplant and Goat Cheese Fritatta and Focaccia to go Other items I picked up included: Egg salad Tuna Salad along with smoked scallops (simply devine), a fabulously silky duck sausage, cheese burger sausage (not tried yet), Kielbasa (not tried yet), some bread, chocolates, raw milk yogurt, bolognese sauce (not tried yet), smoked paprika salt, foie gras parfait, homemade caramel, etc, etc. There is a lot more that I have not tried yet, so I will be back, especially for the cheese, which I did not buy on this trip and I had plenty at home. While I was in the store, there were other small purveyors stopping by, such as an elderly gentlemen with some olive oil. I have no doubt this place will become a mecca for foodies in the burbs...if it already hasn't.

Andrew, a few years ago it was almost impossible to find it, but lately I have seen it at a few places. Not sure of specific places in Philly, but anyplace with a decent Indian spice stock should have it or be able to order it for you. You could make your own by grinding a mixture of Coriander seeds, chillies, tumeric, cummin, badyan (star anise), bay leaves, pepper, fenugreek, mustard seeds, cloves, cinnamon, cardamon and garlic. Some versions also have some pumpkin. OR, PM me and I will give you some of the extra I have. Cheers Percy

Mr Big, I have had Robouchon's langostine dish (twice - once in Paris and once in Las Vegas) and I don't think phyllo will do it justice.

I usually make brunch on easter Sunday, with the typical fare of : Deviled eggs Boiled eggs w/caviar Crab Eggs Benedict Omelets Quiche (can you tell I like eggs?) Ham Sausages Smoked Salmon Hash browns Pastries etc Oh and lots of champagne, mimosas, bloody marys and other cocktails

Is Blacklab open for lunch again? For a while I thought they were not serving lunch. Also, anyone know whether Majolica is expanding or is there something else coming up right next to them?

Do they let you taste and create a box of your favorites... like La Maison du Chocolat ?

Last week our neighbors went on vacation and brought us pork chops with apples and tomatoes, which I served with couscous Another weekday dinner Chicken with porcini risotto YAWD - Yet Another Weekday Dinner Rotisserie Chicken with garlic herb roasted potatoes which I topped with a cream sauce after watching Gordon Ramsey make a similar dish.

Needed to use up some Chorizo, so I made Rioja style potatoes (potatoes with onions, chorizo and paprika). On Saturday I paired them with Scrambled Eggs and a Fried Egg on Sunday Liked the pairing with the fried egg better....allows you to dunk the chorizo and potatoes in the yolk!!

Shaya, that is awesome !! Hope you post food pics from your trip on some thread. I have never attempted to make Profiteroles....but your son is inspiring me. Do you mind sharing the easy recipe you reference?

That Cherry cream bread looks delicious !!

More Chorizo and Eggs

After watching Gordon Ramsey make a Sichuan Pepper encrusted duck dish, I was inspired to make Sichuan Peppercorn encrusted duck salad and Duck with duck fat roasted potatoes Enjoyed a Washington PN with this.

Wow!! Those are some awesome looking crabs. They are on my list for the next time I am in FL (Broward Co). BTW, the website says they ship it too, though shipping is quite expensive. Anne, do you know if these crabs are seasonal?

Christian, how did you make or buy ready-made tandoori paste? Moby, nice looking cheeks

Thanks for the link...its on its way

I consider myself luck to be a participant at both steak tastings. This time around the winners and loosers were quite straight forward (and unanimous?): Better Steak - Flannery Best Cooking Method - Bincho-Tan grill, followed by Sous Vide, followed by pan seared Best Comeback - Whole Foods steak (the last one was pathetic) I wish we had 1 preperation which was CSV and then grilled. Not no worries, I have the grill now and just need to find the charcoal and Sous Vide some steaks. Big thank you to V, David G, Ms Rae, Phil-A, Schake and the gang. Oh, after the tasting we also consumed 4? bottles of wine - a terrific PN, an OK Bordeaux, a Sautern and Sherry, with PhilA's chocolates. Cheers Percy

Sushi looks good. You are almost there on posting the images inline. All you need to do is click on the IMG button during your post and copy the URL you posted above into it.