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bakezoid

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Everything posted by bakezoid

  1. bakezoid

    Dinner! 2005

    My husband is away so I get to cook for my 17-yesr-old son who has a great palate for everything (except mushrooms). Tonight: Pan -seared sashimi-grade tuna (found a beautiful piece at Wegmans this morning) with wasabi/ black-and-white-sesame seed crust; roasted sesame cauliflower (from the roasted cauliflower thread); blue cheese coleslaw; Mediterranean Matzoh from Rose Levy Berenbaum's Bread Bible with Robiola Bosina; vanilla-cinnamon challah bread pudding for dessert. Tomorrow will be no cooking but then more on Tuesday and Wednesday. I'll keep you posted. In the meantime, he'll try anything with an open mind. An appreciative audience is not necessary, but a lot of fun!
  2. Was never interested in eating or cooking it (ew...dark meat) until I tasted my husband's at Bistro Martinique in New Orleans. WOW! I cooked it last weekend using Molly Stevens' recipe from All About Braising. I sprang for an organic free-range D'artagnan chicken which was well worth it. My 17-year-old son doesn't like mushrooms (the last food he doesn't yet like; he'll get there) so I left the cremini mushrooms on the side. Used a cheap Pinot Noir. Wonderful Sunday night meal.
  3. I'm starting this thread with a very specific need and lots of advance warning. Will be visiting Atlanta for the SEC Mens' Basketball tournament in March to see 11 games in four days. I'm looking for places to eat during the breaks between doubleheaders when there is not a lot of time to get anywhere but nourishment is needed. You may think I am nuts to subject myself to so much basketball but even so, you have to recognize my food priority as right up there. I'd also love to hear about anyplace else wonderful, high and low price ranges, for those possible other times for eating. Staying in Inman Park if that is any help in making your suggestions. Looking forward to your posts and I know I can count on eGulleters.
  4. bakezoid

    Potato Madeleines

    Finally made them last night. Used the Epicurious Garlic mashed potatoes recipe from this thread (wisely made an extra head of garlic for the kitchen browsers). And used Wegmans' roasted garlic breadcrumbs for the pan. Wow! Can't wait to do it again.
  5. bakezoid

    Potato Madeleines

    Mine are at the Post Office but I can't get them until after 5 PM tonight! How is that for torture! ← Mine arrived yesterday while I was at work. Going to go buy the potatoes and extra garlic before the snow starts today. If the snow gets too bad for even Buffalo at least I'll have something to do and eat. Did you make it to the Post Office yet and have you made the potatoes?
  6. Post-food report Thanks for all of your help; I want to tell you where we ended up. Turns out my friend doesn't eat meat or shellfish, so that required constraint and creativity. But in NYC it' appears easy to find most anything. We ended up at the China Grill at 53rd between 5th & 6th. Also were joined by a friend who had recently moved to Manhattan. Ordered way too much of delicious food: Crispy spinach (I remembered it from one time only-12 years ago), long beans and shitake mushrooms with garlic, Caesar salad which was in the form of chopped salad with cashews and I don't know what else, and edamame risotto with miso grilled vegetables. Very expensive and quite a wonderful treat.
  7. Thanks Rachel for your fast reply But my plans have changed with my meeting not until 4:30, giving me time for a lesiurely lunch but no dinner since my arrival and departure remain the same. Lunch is now the special meal. Does that change your suggestions?
  8. bakezoid

    Potato Madeleines

    Just got an e-mail that WS shipped my pans. Now I wish I'd sprung for the pricier shipping, I could be making the potatoes that much sooner. Oh well, maybe by the weekend when there's more time, anyway.
  9. Just found out that I will be in mid-town tomorrow for the afternoon. May be able to fit in lunch before my meeting (flight arrives at 10 a.m.) and an early dinner after (return flight leaves JFK at 10:40 p.m.). So please QUICKLY give me suggestions for places to eat (and what to order) close to 44th and 5th (I don't want to waste valuable eating time in a cab. Wouldn't you feel the same?) I'm counting on you. Amy
  10. bakezoid

    Dinner! 2005

    Dry-aged prime strip steaks (from Wegmans) pan-seared and finished with a red wine mushroom, shallot & garlic demi-glace pan sauce, potatoes fondant, and roasted asparagus. On the recommendation of my daughter and her boyfriend , opened a bottle of Covey Run Syrah and my husband and I each enjoyed a glass. Now I'm making Chili for tomorrow night. It's my week to cook and I'm into it.
  11. bakezoid

    Potato Madeleines

    OK - to occupy myself while waiting for the pans; what breadcrumbs to use?
  12. bakezoid

    Potato Madeleines

    Need to do these taters;so I just ordered the non-stick pans from WS (but didn't spring for the extra $ for faster delivery); and without your photos, Marlene, I would have never known that nonstick could get them crispy. Now it's just waiting and dreaming. Amy
  13. bakezoid

    Potato Madeleines

    Don't have madeleine pans, so this thread looked interesting, in an intellectual, theoretical way, until I saw the pix. Will buy some pans this week and make these ASAP. They look amazing ! Any advice on brands of metal pans? I'll probably buy the silicon also. Why not? Amy
  14. Thanks to all so far for the advice and the links to threads. I've been munching on the Cajun Country Guide for several months and the only prpoblem with it is that I won't have enough time to go to everything that sounds good. It is probably the best guide book that I've ever seen for anywhere (and my guidebook collection is starting to gain on my cookbook collection). Would the authors consdier doing any other areas? I've got about a month until I go which gives me lots of time to keep reading, including Trillin's Tummy Trilogy, and all of the threads and links from you guys. So keep posting.
  15. Having had NO recomendations for eats in & around New Orleans in December (and I did very well myself, thank you!) I am offering a chance for this board's redemption as a food resource. Planning 5 days in "Cajun Country" mid-February with eating & drinking a major focus (also music and warm weather). So now's your chance to send me in the right direction. Any price range, high or low, so long as it tastes good; & this is my first time to this part of Louisiana. Hope you guys come through for me! PLEASE...... Amy
  16. bakezoid

    I need new salads

    Wow! If these were each patented we'd be in infringement heaven, instead we're all about adding great ideas together. Try sauteeing chopped shallots along with the mushrooms and sticking a slice of Korean Butter pear under the arugula. And try chopped red radicchio, belgian endive and romaine hearts with a blue cheese vinaigrette. If you can get good tomatoes and cucumber (I can't except in the summer) cut htmeinto medium piece with some chopped onion, feta and yogurt. Now I am missing the summer even more than before. I love this thread and can't wait to read more.
  17. Thanks for a beautiful look at your process. I have been making a much less elaborate preparation for the last 20 years or so and including it with herbed bread cubes for Thanksgivng stuffing. That portion of my family which makes up the passionate mushroom-lovers thinks it's great. I think I will practice now so that I can treat them to your version next year. The equally vociferous mushroom-haters will just have to manage. Amy
  18. Thanks to everyone who helped me. Here's the report: thyme-infused wildflower honey and a balsamic demi-glaze deglazing of the pan (adapted from Sally Schneider's A New Way to Cook). I steamed broccoli and served it with a two-vinegar dressing, included plain white rice and the homemade sourdough challah I slid into the oven when I got home from the office tonight. We all loved it and now I am on the permanent lookout for these amazing duck breasts. I hope you all get some soon! Amy
  19. Just picked up three magret duck breasts at Wegmans (great supermarket) and have a pretty good idea of how to cook them. can someone give me suggestions on saucing,accompaniements, etc. I don't want to waste these beauties.
  20. Cranberry clementine biscotti from MArcy Goldman at www.betterbaking.com
  21. Rhodegirl, your description of the soup is inspiring my first post about Palena. Ate there about a month ago when visiting from Buffalo (Full disclosure: my daughter is one of the servers). Intended to have a burger and ended up sharing the spinach & leek soup, a burger and gnocchi with my husband and a beet and lobster salad just for me! Even got to taste some of the tivoli bread . Being reminded in such an evocative way of how exceptional my meal was is bittersweet. I can recall my pleasure, but being so far away, I can't go there RIGHT NOW. And I want to! Come to think of it, the verb "ate" doesn't even accurately convey what it was that I did there.
  22. bakezoid

    Vermont

    Thanks to rbailin for telling me about Carpenter and Main in Norwich; had a great dinner there on Saturday night. I shared an appetizer of lentils and duck sausage and then had a beet checkerboard: red, white and golden beets that looked and tasted beautiful with beet vinaigrette and a tablespoon-sized scoop of whipped goat cheese. Dessert was conrmeal cake with chocolate pudding and a chocolate crisp on top; the flavors were intense, the textures worked in harmonizing contrast and the portion was perfect Thanks to alienor for the mention of Simon Pearce in Quechee; for lunch I had crab and cod cakes in red pepper coulis with hot and sour salad. The shaved fennel in the salad was set off by the sour in the dressing ... mmmmm . And since my reason for being in Vermont was to take a classs at King Arthur Flour I especially enjoyed the Ballymolae Brown Bread and the Irish Soda Bread scones. Report on what else I found: The restaurant at Quechee Inn at Marshland Farm gave me a wonderul dinner on Friday night. (1) Baby spinach salad with spiced nuts, sliced granny smith apple and golden raisins and (2) grilled scallops with I forget the preparation and only remember that it was delicious. For dessert I moaned over pumpkin bread pudding ; early American comfort food which mateched my surroundings and needs after a 7 hour car ride. If you are near there, go there . And I met a fellow eGulleter at King Arthur who recognized me from my earlier post.!
  23. one of my best meals ever was at Nectar. Alex' squash soup made me feel like crying in delight; now I'll have to cry in sadness until they open somewhere new .
  24. bakezoid

    Vermont

    Going to Norwich, Vermont (near White River Junction, VT and Hanover, NH) next weekend for a class at King Arthur Flour. I need eGulleters to help me on where to eat, both in Vermont and on the way there from Buffalo by way of Bennington and Brattleboro. Also any interesting food purveyors, farms.. anywhere you've visited and enjoyed. This is my first post so I have great expectations
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