percyn

Well, we often pop open a champagne / sparkling wine on Sundays for brunch. However, this was on a Saturday and I probably had coffee or earl grey (can't remember). BTW - scrapple is quite common in my locale, but I have only tried it once and have not had the desire to try it again. Apparently the key is cooking it till the outter part is crisp, like Susan's pictures indicate.

Wendy, do you mind describing the cooking method (I dont have the bouchon book yet). I often make skirt steak, but usually sear it over high heat.

Lexy, No secret, just brush them with some olive oil, season, try to place them flat on the grate when you turn them. A spatula helps as opposed to some tongs. The Grill Gods may still claim some onion rings....note the one on the left in the pic

Scrambled eggs with Mitake mushrooms, truffle butter and smoked duck breast

Looks good LMF !! Celebrating the warp weather.... The wrapped foil contained tilapia, peas, carrots, truffle butter, sea salt, fresh pepper and some herbs.....tender and juicy !!

Follow any recipe from the Curry Lamb Cookoff thread and you can almost always substitute goat for lamb in curry.

Here is my attempt at Steak Bordelaise from a few months ago.. Having grown-up in 3 continents, I enjoy marrow quite a bit. However, my wife who was born and raised in the US does not like it and even cannot look while I enjoy marrow I guess it is a cultural thing.... I have seen it in NYC restaurants though.

I got some from Wegmans around thanks giving and added it to roast vegetables and anything with pumpkin, to enhance the flavor. I have also tried it in squash soup and it is quite good. Cheers Percy

Sausage Breakfast Burrito w/Ancho sauce

RATS !!! I will be out of town again !!

Saturday - Pan Seared Scallops and Scallop Cake with Saffron Risotto The sauce was made with Aioli, egg, lemon juice and parsley. Sunday - Sweetbreads with mushroom. Tandoori chicken w/naan Was grocery shopping this afternoon and came across some veal sweetbreads, so I immediately knew what I was going to have for dinner . The sweetbread was made with Mitake, Crimini and Shitake mushrooms with some left over short ribs, demi glace, marrow bones and duck fat. I had bought this chicken and naan a few days ago and had to finish it too.

Some more Farcha pics are also available here.

Ellen, do you do anything special when you age the beef in your fridge (I have often wondered about aging beef myself instead of buying prime aged beef)? Thanks Percy

Skirt Steak Sandwich w/Caramelized Onions Served on a wheat roll, smothered with Bobby Flay's Mesa Grill BBQ sauce, topped with a fried egg.

Brithack, It is true that the eggs in the US are not as colorful as other countries (partly due to pasturization). For this reason I try to buy farm fresh, unpasturized eggs, for increased color and flavor. Cheers Percy

Yesterday I made a breakfast burrito with mushrooms, salsa, scrambled egg and cheese. Served with Ancho and Anbol hot sauce.

A while back someone had requested a recipe for Chicken Farcha. It is posted here.

I usually don't fry chicken (or much of anything) at home. However, for this thread, I decided to make an exception and make a traditional Parsi dish called- Chicken Farcha (recipe from Jamva Chaloji) 6-8 Pieces of chicken (legs preferred) 1 1/2 tbsp Garlic and Ginger paste 1 1/2 tbsp Red Chili powder (Kashmiri) 3/4 tbsp turmeric 1 tbsp salt 1 tbsp pepper 1 1/2 tbsp of ground cloves and cinnamon 1 stalk celery 2 green chilies 1 tbsp cilantro 4-5 eggs 1 cup Breadcrumbs Neutral oil (I used canola) Salt to taste Clean the chicken and remove the skin. Massage in the garlic and ginger paste. Sprinkle the chili powder, cloves and cinnamon and rub it into the chicken. Let it sit for 1/2 hr or more in the fridge. Place the celery, cilantro, green chilies and 1 cup water into a heavy bottom pot (I used my trusty pressure cooker) and simmer until the chicken is almost cooked through and tender. Remove chicken, dip it into the breadcrumbs, then place it into the egg wash and place it into 350 def F oil until golden brown. The recipe is very explicit about dipping it in the breadcrumbs first, then the egg. I think it is to get that effect you see with Egg Foo Young and other egg dipped dishes. Since the chicken is already cooked, you are only cooking the coating, which takes about a min on each side. I have had this dish many times in the old country, but this is the first time I am making it at home. It was good and very similar to what I remember, though lacking a bit of spices and heat for my taste (I had to kick it up with some hot sauce). Given that I had a few chicken pieces remaining, I decided to make regular fried chicken as well, though did not have buttermilk to marinate the chicken in. I stuck these pieces in the oven for 15 min before frying as well.

Lucy, Amazing blog !! I suddenly have an urge to visit the restaurant of George Perrier, a famous local French Chef from Lyon. Chufi/Lucy, on the topic of food language translation (or in my case any translation), I find that the thoughts in my brain are somewhat language independent come in "flashes" or ideograms, then I need to pick one of 5 "language" adapters/translators depending on whom I am communicating with (which sometimes slows down the parallel streams of thought). Interestingly, with family who also converse in 4-5 languages, I sometimes find myself inadvertently using vocabulary and constructs from 2-3 languages in a single sentence. Anyway, back to the food.... All those in favor of a trip to Lyon to visit some of the places and taste some of the food in this blog say AYE !

percyn It looks like the first batch of raviolis is fried. I don't have food and wine magazine this month but is the recipe similar to gyoza where the dumpling is fried and then steamed? How did they taste? They certainly look good. I've used the ravioli wrappers in the past but found about a third of them would open up in the simmering water, thus losing the contents. I used an eggwash to seal them too. Any tips? cm ← Chef Metcalf, The Food & Wine recipe called for boiling the ravoli and topping them with browned butter and walnuts, but for some reason I felt like having some fried ravoli and since I had some garlic marinara sauce, I wanted to use up, I went for the second batch. I fried these straight in a pan with some EVOO. I think the wonton wrappers cook faster, so they were perfectly done. To be honest, I have dough phobia, so this is really my first batch of ravioli and the only reason I tried it was to see how good of a substiture the wonton wrappers would be. My wife did not even realize these were wonton wrappers until I told her so. The secret to sealing the ravioli (I am told) is to run your finger along the edges after dipping it in some water, then carefully squeezing the air pockets out of the ravioli before completing the seal and crimping (or pinching) all around the edges. I also boiled these in some very gentle boiling water, so as not to man-handle them. Maybe a real expert can share their tips, this was my first time making ravioli

Adam, where are you located that you were able to find Pomfret?

A nice vintage port with some figs, almonds and cheese

Homemade Chicken Soup Mushroom and Chive Ravioli - 2 ways Following a tip in the latest Food & Wine, these Raviolis are made with wonton wrappers.

Tony, like your photography school diagram. Do you use the Boston squeeze bottles with the twist-top or long-top caps ? I have not seen any with changable tops. Cheers Percy

Just wanted to add that in the Championsgate area there is a new Mom & Pop restaurant called Le Crepe, who's menu and setup reminded me of Bistros in Paris. The reviews posted near the enterance looked good, but unfortunately I was not able to try this place as it is only open for lunch and dinner and I visited for breakfast (thinking they may serve crepes). They do seem to serve Sunday Brunch though. I would be interested in a review if somone visits.