Chufi

I cook my frittata in a large skillet on top of the stove. Never more than 4 eggs at the time, so it is not too thick. Cook until still runny on top and then run briefly under the grill to set the top. Not rubbery at all! Maybe the rubbery-ness comes from cooking too many eggs for too long?

another Dutch favorite is 'patatje oorlog'( 'war frites'), frites with both mayo and the peanutsauce you mentioned, sometimes topped with raw onions. personally I think that's a pretty horrible combination.

I like it as a salad, mixed with other pungent leaves like chicory, watercress, radicchio. Or stirred into a simple tomatosauce for pasta, just before serving, so that the leaves are only slightly wilted. I also love it in an omelette.

I am really enjoying this blog! I love your blue bowls and plates. The colors of the soup, pork & potatoes etc. look beautiful on them. Do you select tableware according to what you serve on it? Would you have a green salad on the blue plate? I'm curious because practically all my tableware is white so I never have to make that choice.

My favorite frittata is with chunks of courgette, fried briefly over high heat until the chunks have brown spots but are still crunchy, chopped up fresh raw tomatoes and some shredded basil. When it is almost set I sprinkle Parmesan on top and put it briefly under the hot grill to set the top and melt the cheese. Tomatoes should be warm but not mushy. Thereofore the chunks of tomatoes should not be too small.

Dinner was mushroom risotto. In the risotto there were fresh chanterelles and dried porcini, on top are sauteed fresh porcini. It was very very good (much better than the picture, but after spending 2 hours figuring out Imagegullet, I just HAD to post something tonight - hope it works)

Thanks to EGullet me and my husband went to Babbo on our visit to NY. We had no reservation, walked in at 7, and we were seated at 7:35. We had no problem with the waiting, we had a drink at the bar and enjoyed watching the crowd. I had the beef cheek raviolo thanks to the great reviews of that dish here. It was divine. My husband had the lambs tongues, excellent. He then had the sweetbreads. He loves sweetbreads and always orders them when he sees them on a menu, and he said they were very good (I did not taste - I don't like them). I had the pork with aceto balsamico. The meat was great, I never had a better tasting piece of pork, however I found the balsamic vinegar to be slightly overwhelming. The pork could have used something a bit more subtle to let it's own flavour shine through. For dessert we shared a peach crostada (sp.?) which was delicious. Overall the best dining experience in NY and the best dining we had in a long time period! btw. the Brussels sprouts that one could order as a side dish, looked and smelled fantastic. The table next to us ordered them but did not touch them! I almost asked if I could have them!

aged gouda cheese on dark rye bread a perfectly ripe avocado with salt and pepper and a drop of lemon juice a soft boiled egg with a piece of buttered toast raspberries, perfect beauty and perfect taste sashimi steaming hot oatmealporridge early in the morning on a cold winters day before I go to work on my bike. All the way to work the porridge feels like a nice little comforting furnace inside of me.

I will never again put somethng in my freezer without a label, thinking that THIS time I will surely remember what it was and when I put it there. This is after I wanted stewed red caabage for dinner, only to find out that the red stuff that I had pulled out of the freezer and was thawing in the fridge, was in fact beetrootsoup and not red cabbage.

My parents are like that. When I think of the food I ate for the first 18 years of my life: boiled vegetables, boiled potatoes and a piece of fried meat every single night.. it's a miracle I ever found my way to cooking a good meal. My father used to mash everything on his plate together, cover it in gravy and then eat with gusto. Sometimes they go out to a 'fancy' restaurant and eat the upscale version of their everyday meals: boiled vegetables, fries and a pice of meat or fish covered in some glue-ish sauce. They think it's a treat as long as it's salty, fatty and there's lots of it. Ugh!

I'll try a lower temperature next time. Now where the loaf burst.. would that slash have been too deep or too shallow? That slashing is a scary thing because once you've done it there's no way back. I suppose it was foolish to think that my first loaf would be perfect, but the way this one turned out was very discouraging!

Hi, I don’t know if I can still ask questions here, but I’ll try. I made my first sourdough bread today. I followed the procedure Jack described, the only difference being that I used organic rye flour to make the starter (white bread flour to make the final dough). The starter seems fine, active, and smells fine, slightly sour. While making the final dough, I did find that I needed much more flour than stated in the recipe to make the dough workable. It was very wet. I think I ended up adding at least 1 1/2 cup of extra flour and even more while kneading. The problems I have were with the baking. I preheated my fan oven to 260 C for one hour. I slashed the dough with a razor, but I was unsure as to how deep the slashes were supposed to be. Put the loaf in the oven. After 15 minutes, it smelled a bit burned and when I looked, the bottom was already charred. On top, one of the slashes had sort of burst, with dough bulging out. I took the bread out after 20 minutes otherwise the bottom would have been charcoal. I waited a couple of hours to slice into it. Now the inside looked very funny: a combination of very dense, compact, wettish dough and HUGE holes. At some spots the crust (very thin) was separated from the actual bread by a large hole. The whole thing was inedible and I had to throw it out. What went wrong?

I am really enjoying this blog and I wanted to let you know Anna, that I made your Frikadeller yesterday because I was very intrigued by the recipe. I usually make meatballs with lots of herbs and spices (and no cream!) and I was surprised how fantastic yours were!

Here's our dinner: danish Frikadeller (from Anna's foodblog) (delicious!) roasted cauliflower (a revelation) a gratin of polenta-gnocchi with butter and Parmesan As you can see eGullet inspired me. but.. I misread the recipe for the frikadeller when I went shopping and came home with twice the amount of meat. I adjusted the recipe and cooked it all.. we have a LOT of meatballs in the house right now!