Chufi

Wow, what a wonderful idea for a blog. So is this the first time you are doing this 100-mile thing? I seem to remember reading something about it here on eGullet. I am very interested how you will manage this week. I don't think I could do it! Oh and .... very cute baby girl! (and cute blogger, too )

Thanks, Lori, for convincing me there's another kithcen item I simply must buy.. Thank you for this week, it has been educational in more than one way. I loved how happy you and your husband looked at the restaurant and I am so glad that this blog was the inspiration to go out and have that wonderful dinner!

On another thread someone asked what's New in the Amsterdam restaurant scene. here are some places that are new, and that have gotten some good reviews. Note: I haven't been to either of them! Brasserie Flo Amstelstraat 9 (in the Eden hotel). French brasserie of the La Coupole empire. Classic French brasserie food: steak tartare, onion soup, crepes Suzette, tarte Tatin. French is the trend, it seems. Another opening: The French Cafe Gerard Doustraat 98 De Kroonluchter Beautiful location in de Utechtsestraat.

I'm going to Marius next week, I'll report here! Malibugal, I have heard good things about Greetje, a relatively new restaurant serving classic Dutch cuisine. See what people thought about it here in the Amsterdam thread. If i think of some other places, I will post about it in that thread.

yes, just drizzle a bit on top of the cheese and spread it out with the back of a spoon. It does not really matter if not all of the cheese is covered, those bits will fry up in the hot pan after you've flipped them over and those crispy bits of cheese are what makes this so good.

Yetty, so good to see you here again! Marmish, that chocolate mille crepes is amazing. Okay, I just had lunch, Dutch kaaspannenkoek - cheese crepe. After ladling in a thin layer of batter, and swirling it around to coat your pan, quickly cover the uncooked top of the crepe with thin slices of cheese (I used a semi-mature Gouda, but any flavorful cheese with good melting capabilities will work). Now, quickly pour some more batter ontop of the cheese slices. The trick is to have this layer of batter as thin as possible, just a mere coating of the cheese. Cook until you can see that the cheese is melting and the top layer of batter is starting to set. Flip and cook for another minute. Some of the cheese will ooze out and start to fry and crisp in the pan, but that only makes it more delicious. These crepes are served 'wrong' way up, otherwise you would not be able to see the cheese. Okay, now I'll stop making crepes!

Ah, this is why I love foodblogs so much, they make my food-world bigger every time!. Thanks for taking me on a shopping trip Lori - so very different from the one I had this morning.

Kevin, I've been eyeing Marcella's recipe for the music sheet bread since the beginning of this month, and decided it was too difficult. Now you make it look so simple! My favorite region has been Liguria. I suspect that this has much to do with the fact that I was cooking from the wonderful Plotkin book. It seems I really need a real book to inspire me, a book to take to bed, pages to flip through while I have breakfast. Searching for recipes online just isn't the same. I haven't cooked much this month. June was a really busy month for me and while I do have a book, the Bugialli book on Sicily & Sardinia, somehow I could not really get into it. I did re-read D.H. Lawrences magnificent little travel book Sea & Sardinia though. If you want a gloomy, grey, inhospitable impression of Sardinia, this is the book to read (he visits Sardinia in the winter, meets some weird people, and eats some pretty disgusting food)

I think it looks beautiful, with that lovely wavy crust, and very rustic (and isn't that what it says on the book cover - rustic cuisine? )

Lexy, my kitchen isn't exactly dodgy, but I don't have a cooling rack and my cooling system is much like yours! Finished loaves look great btw. 2 things I made recently: Milky rice pudding (muhallabiya), made with rice flour and flavoured with the basque aromatic mixture from Paula Wolfert's Cooking of Southwest France (pastis, rum, brandy, almond, orangeflowerwater, orange rind. ) Diced nectarines on top (which were also steeped in the same boozy aromatic mixture).. Really really good chocolate cookies. The recipe is from Nigella Lawson's Domestic Goddess book, but I added almonds, almond extract and vanilla. I just had them for dessert with some icecream (and took a tin to work today, where my co-workers ended up almost fighting over them )

A mayor who is home schooling her kids in Pennsylvania, who can buy cheap cherries, and who gets up in the middle of the night! It may seem like we don't have much in common.. yet, you eat what I eat (Fage Total with honey.. isn't it delicious? Try it with chestnut honey.. sooo good!) and read what I read (May Sarton - I love her books and have her Solitude Journal on my nightstand), and make lists at the start of the day, like I do. I am very much looking forward to sharing the week with you and your family. And the muffins look wonderful!

Wow, Abra, that's an incredible dinner. What fun. Everything looks so good but I have to say the pate looks better than good, it looks perfect. lamb with strawberry rhubarb chutney, that sounds really intriguing, and almost a bit weird! Yes.

Michelle thanks for the wonderful trip report.. looks like you had a wonderful time.. thanks to your post I knew about calissons, and my husband went to Aix for 2 days last week and I told him: you have to bring me back calissons! (and he did )

Well, I passed on all recommendations to my husband and his friend. They printed out the names of the restaurants, went to the Cezanne exhibit, and on leaving the museum showed the list to the girls at the information desk. Carillon was the only one (apparantly) that they knew the location of so that's where they went! Dennis reports that they had a good, cheap lunch there. I got the impression that they had expected something a bit more fancy (or had hoped for that), but they were happy with it, and also commented on the friendlyness of the staff. They came home exhausted after their 24-hour trip. But he did bring me calissons!

Abra, that is an awesome experiment.. you are so brave! On seeing the first pic I thought you were making strawberry sausage... I wish I could've been there to help out, not that I have anything constructive to add as far as sausagemaking goes, but I actually like bloody messes! Must be the butcher's gene that I have (which I is, I guess, also responsible for me being drawn to this thread. One day I hope it will have me make sausages, as well).

BonVivant which Dutch word is used for 'tenderloin'? The word I usually see for these cuts is 'moot', = slice.

Steak cuts of fish like that are very popular over here in the Netherlands. I can get halibut, hake, salmon, swordfish, and others that I can't think of right now, at my fishmonger. I think it may have something to do with the fact that there is skin all around (as opposed to the fillet), which makes it easier to cook - at least that's what people will think, I don't necessarily agree - without the meat falling apart.

Somebody stop me.. I can't stop making crepes! This is a really sweet crepe made with equal amounts of sugar and flour, no milk but melted butter, walnut oil and water for the liquid. oh and 2 tablespoons of brandy filled with lovely ripe nectarines, creme fraiche and a sprinkling of soft brown sugar. Snowangel, what happened to your crepe batter? I hope it turned into delicious crepes!

Gorgeous cats. We also have s square of chocolate for dessert almost every night. Our view is not as pretty though. Oh, and your kitchen table looks just like mine. It's never empty for more than an hour, why o why???

Pontormo, I also see you have a lot of pulses. May I ask how many people do you cook for on a daily basis? I ask because I also have a lot of different dried beans in my cupboard, and somehow it always seems such a waste to cook a small pan of beans just for the two of us, and when I cook a large pan, the leftovers end up in the fridge for days, so it's kind of transferring the problem. Lentil soup is no problem ofcourse.

Pontormo, that's a very impressive pantry. I think that one just has to go. Or do you want to cook something with them You mean, like when you throw a package of frozen raspberries in the blender at 2AM to make frozen daquiris, only to find out that red pepper daquiris don't taste so good even at 2AM ←

You mean, like when you thaw blackberries to have with your joghurt for breakfast, only to find out it was braised red cabbage (I am really, really bad at labelling stuff )

yes, it's the meat on top.. it's brined breast of beef, and having it on a sandwich together with the larded pig's liver is a traditional Amsterdam combo..

the yellow stuff is mustard. It's pretty common to have milk, or even buttermilk, with your (sandwich)lunch.

I'll just call it a boekweit pannenkoek... The Dutch pancakes, pannenkoeken, that I mentioned upthread, were originally made with at least a percentage of buckwheat flour (as were the tiny pancakes, poffertjes).