Chufi

Finally time for some noodlesoup tonight. I did not follow a recipe, but just put some things together I had in the house.. and some shrimp, tofy and coconutmilk I picked up on the way home. here's what I did: fried some shallots, garlic, ginger and chili in a little oil. Poured some really good-flavoured chickenstock I had in the freezer, and half a can of cocnut milk. Added some limeleaves and fishsauce, and left it to simmer for about half an hour. In the meantime, I marinated some cubes of tofu in sambal brandal and soysauce. Then fried over high heat.. these were so good.. I should have made more! Heated up shrimp and baby bokchoy in the broth. Ladled it over noodles (bought in my chinese supermarket, they are labelled Ho Fan wheat noodles). Garnished with beansprouts, coriander, chili, some raw bokchoy and the tofu. I don't know what this was, but I hope it's Asian enough for the cook-off. The flavour was fantastic!

yes, they are a variation on Ling's shortbread that's in RecipeGullet, see here for details, I have to say that with all the improvisation, these are some of the best cookies I ever made. I made them on Sunday and they are still delicious and crunchy today!

I'm cheating a bit, because I did not have this for dessert myself, since I baked it for a friend's birthday.. but I was kind of proud of how this one turned out.. Friend tells me it tasted great Chocolate mocha hazelnut cake

April, what a lovely looking dinner, elegant, colorful, with vibrant flavors almost jumping from the pictures! I made Marcella's Zabaglione today, and following Elie's cue, I chilled it and had it for dessert with hazelnut cookies. Very rich, very delicious... After chilling, it became an extremely unctuous sauce... (see second pic)

My rats live in those. After I've taken the contents out, ofcourse. Right now they are sleeping in an apple/raisin granola box A couple of years ago you could buy Nutella over here in glasses that were decorated by one of my favorite children's books authors. A different one came out every couple of weeks. I ate a lot of Nutella then (which I normally don't) just so I could collect them all. I'm still glad I did, I love all 12 of them

that's really helpful thanks Michele! Darcie I have a question about the bacon cookies.. is that baconfat from smoked or unsmoked bacon? and if unsmoked, how is it different from regular lard? I'm only just discovering lard and it's uses in (sweet) baking, and this is intriguing.

Hi gaf, Again, my comments are based on hearsay, gossip, and reading lots of restaurant reviews, not on any personal experience. Christophe: seems to be solid, consistent good quality, but not very creative or imaginative. Ciel Bleu is located on the top floor (23rd floor) of the Okura hotel and has defintely one of the best views in the city. Reviews seem to be consistingly good and rave about great service and luxurious atmosphere. Yamazoto is also in the Okura but on the ground flloor, it's their Japanese restaurant. A friend of mine says he had the best dinner of his life there... Vermeer (english website) lost a star I think. Menu looks intriguing. La Rive (english website) is beautifully situated in one of the most luxurious hotels of Amsterdam, the Amstel Hotel. La Rive was recently voted best restaurant of Amsterdam (2006) by a Dutch restaurant review magazine. In that same magazine, Oud Sluis came in first, Librije second, and Parkheuvel 3rd. By the way i think you should take a look at the blog of EGullet member ulteriorepicure, he has reviews of 3 Dutch toprestaurants on his blog here (Oud Sluis, de Librije and De Bokkedoorns, in Overveen, which is near the sea) A couple of other tips: I have heard many people, including the leading Amsterdam restaurant critic, say that restaurant Bordewijk Noordermarkt 7, Amsterdam Telefoon (020) 624 38 99 / Fax (020) 638 36 93 keuken open 18.30-22.30, ma gesloten is the one of the best restaurants in the city. What it lacks in ambiance (the decor is a bit sparse and they are known for the really bad acoustics of the place) it makes up for in location (on the picturesque Norrdermarkt, but most of all in the food, Dutch/Belgian/French. Best Italian restaurant: SegugioUtrechtsestraat 96a, Amsterdam Telefoon (020) 330 15 03 / Fax (020) 330 15 16 keuken open 18.00-23.00, zo gesloten I had dinner there once and it was lovely. very elegant, top quality italian food, with great respect for authentic ingredients. Best restaurant for fish: Visaandeschelde Scheldeplein 4, Amsterdam Telefoon (020) 675 15 83 / Fax (020) 471 46 53 keuken open 12.00-14.30, 17.30-23.00, za-zo geen lunch a little bit out of the city centre but worth the detour. I ate there once but it was years ago I hope this helps, please feel free to ask for more information if you need it!

Hi Darcie! that chocolate cake with the strawberries is beautiful, can't wait to see more of your baking! I really need one of those. I am forever wondering how Americans measure things like butter and lard in cups, I always make such a mess. This is the answer! I want one!

She didn't say fish made her gag, just that she is less fond of it than her husband. Don't know about you, but when I prepare a birthday dinner for someone, I usually put his/her preferences ahead of my own. Besides, the dish in question, especially when made with wild striped bass and impeccably fresh shellfish, is one that can make a believer out of a fish doubter (I've seen it happen); eliminating the bones often does the trick and, if it doesn't, the savoury, briny, herby smell/taste and moist texture almost assuredly will. ← I looked up the recipe and I like it's simplicity, no cream or heavy sauces.. This dish has been on my mind, and I actually stood at the fishmonger looking at Very Large Fish It was too crowded to ask what they might cost and if they would bone it for me, but I will find out later in the week.. My husband would love this dish. He also knows that I would never pick this out myself, so he would really appreciate it.. He's out of town right now.. I'm thinking of compiling a shortlist, and making him choose. I have been thinking about food he really likes.. you know.. things he will always order in a restaurant.. some of my food he requests often.. stuff like that. Thanks for taking the time to help me decide, it is much appreciated!

Kim, I'm glad you liked it.. Yes, it's referred to as grandma food over here as well.. The term can be used both affectionately (with nostalgia, "like grandma used to make") as in a more negative way: old fashioned, not trendy, too plain food. I don't care.. a great dish made with good beef and good butter can never go out of fashion!

Thank you, Pontormo, for your kind words, and you are so right about that change in attitude. It's what this thread has done for me, my whole approach to food has changed. It's quite marvellous. The pears are called Gieser Wildeman. Apparently the variety was developed in the Netherlands around 1850, by a Mr. Wildeman! They are quite common, if old-fashioned, over here. I have no idea if they are grown outside of the Netherlands. Googling for them on English sites did not bring up much information (although I did find this thread, which was kind of funny to see ) But, since April told me she's growing capucijners in her garden, nothing surprises me!!

Sooo... I wanted to make some quick shortbread (Ling's recipe in RG) to take to a friend's house where I'm invited to dinner tonight.. as I'm already creaming the butter & sugar, I realize I have practically no ordinary flour left Improvising with the bits and pieces in my cupboard, instead of the 1 3/4 cup flour + 1/4 cornflour Ling specifies in the recipe, I used 1/2 cup AP flour + 1/2 cup 'OO' flour, 1/2 cup ground hazelnuts, and 1/2 cup wholemeal flour.. after that there was not a crumb of flour left and I had to use selfraising to roll the dough.. But anyway, the cookies turned out so delicious, that I want to share them.. the wholemeal gives them a chewy texture and the hazelnuts are lovely. And I'm so glad I can bring an after dinner treat to my friend as planned

Well, you don't often see a breakfast like this from me, but believe me, the evening before made this a necessity scrambled eggs with smoked venison sausage, walnut sourdough bread and mangojuice

For this dinner, I usually do the first two courses plated, and the main course is just bowls and serving platters on the table and everyone helps themselves.. dessert is often cakes or something else that is cut/served at the table, also making it easier for people to ask for a smaller portion (or a second helping ) It does sound good, but with the guestlist being up to 20 since yesterday this would mean I would have to buy 16 new little souffle molds. You see... that's one of the big problems of doing a dinner like this only once a year.. the logistics are killing!! but I love it!!

I have Marcella's book.. in fact I have 3 of her books.. I'll look this up.. but I can see what you mean, this might be too heavy.. we spend all evening at the table so I want at least 4 courses. uhmmm ... That's a lovely thought. His mother could not cook, so that period is dealt with easily Food from our history, that I could do.. Another lovely thought.. I love how you all inspire me.. Indeed, why not compose this dinner around him, for him, instead of thinking about how I can impress the guests yet another time.. I really like that...

That's a great idea Michele. I think I have a similar recipe somewhere.. a couscous and chorizo stuffing with pinenuts, raisins etc.. I can't get cornish hens here, but poussins would work as well I think.. maybe they are a bit blander so I would have to make sure the stuffing was very well seasoned. Then, ofcourse, the question is if 10 poussins will fit in my oven, and if it won't be too much of a hassle to cut them in half right before serving.. but I really like this idea..

I think it does! One of my favorite salty snacks is thin slivers of very very old Dutch cheese.. with those lovely crunchy salt crystals. another, less dignified one is anchovies, straight from the jar. Fortunately, I only get salt-cravings like that once a month

I'm thinking of doing a terrine (or 2, because there will be about 18-20 guests) for my husbands birthday dinner. I've never made one before and after looking at several recipes, and reading through this entire thread, I'm thinking of doing this one which seems straightforward and not too complicated. I might substitute another meat for the turkey, and pistachios for the walnuts. But anyway, my question is about the pork that's used. "cubetti pancetta or the same quantity of bacon pieces" I know pancetta, I'm assuming cubetti pancetta is some kind of standard british supermarket item and I could just use a piece and cube it myself. If she says 'bacon' that would be unsmoked, right? "boneless pork streaky rashers, rinds removed". Is this fresh pork? smoked, cured? edited for clarification

I love how that picture makes you believe that that dinner cost you 999,- dollars Thanks for taking me to Ikea. I love their kitchenware department.. I can never leave it without buying something.

Ah. Pontormo.. I'm scared of cassoulet. It intimidates me.. I'm interested in your stuffed polenta. Is it like a polenta lasagna? And stuffed with what? Elegance is not my first priority... I think duckbreast would be great.. I could roast them right, instead of frying them? Because frying 18 duckbreasts is hardly practical.. No, the wintervegetables (greens, cabbages, carrots, root vegetables) etc are really cheap right now! Baked fish sounds good.. I'm sure my husband would love that, he's very fond of fish, more so than I.. I have 3 of Penelope Casas' books, but not this one The recipe does sound delicious though.. Although fresh blackberries might be a bit hard to find, and expensive this time of year, the idea of roasting chicken pieces with a rich sauce really appeals to me. Would you be willing to PM me the recipe.. and do you think something could be substituted for the blackberries? That's a really good idea for the first course.. maybe even better than the vol au vents, because it needs no last minute prep at all.. Thanks everybody, you are really helping me in getting the creative process going!

Bump! Almost a year has passed and it's time to think about The Dinner again. This dinner has already kept me up at night. I have done about 14 of them now, mostly for the same crowd, and so far I think I managed not to repeat myself, but it's getting really hard to come up with something new and exciting.. The rules are roughly the same as last year: - we try to keep it reasonably priced. All the more so because there will be about 18 guests this year. So no prime rib, fillets of wild salmon, or anything like that... - I have time to do a lot of prepwork the week before. On the night of the dinner, I don't want to spend the entire evening in the kitchen. - I do most of the shopping, and all of the cooking, by myself. At the dinner, there are usually helpful people around for some last minute prep and to help me plate and serve. - which brings me to the final point. It seems I can always come up with creative ideas for soups, salads, first courses etc. It's the main course that's the hardest to decide. Usually I have done a braise of some sort, because it's so easy to make ahead and just reheat. But I would really like something different his year. Something that does not have that braised texture. If you know what I mean. Here are my other ideas so far: For (one of the) first course(s), little vol au vents with a mushroom ragout. I have learned recently how to make puff pastry, I could make the pastry well ahead and freeze it, and that would make a really special first course I think. For dessert I'm thinking of doing a chocolate hazelnut pavlova, sandwiched together with a prune/amaretto cream. I would love to hear ideas & input! edited to add: it's my husbands 50th birthday. He says that does not matter, but ofcourse it does.. lucky for me, it adds to the pressure..

April.. thank you so much for making the HUGE sacrifice to go to that shop and buy those pastries.. I really appreciate it Yes, that's definitely speculaas. The almond pillow is sold over here as "amandelbroodje". The almond tart on the right does indeed look like the gevulde koeken, only the almond paste seems to be much darker, maybe there were spices in it? I'm stunned about the scone story. I googled around a bit and looked through my Dutch pastry books but I can't find anything about that. Scones are thought of as something typically English over here, and it's kind of hard to find them. If you're ever in that shop again, would you mind asking how they learned about that?

I think that's an excellent idea. It will make it much easier to use the threads for future reference.

well, thanks everybody! I just think there's something about dull-pink risotto that makes it look weird and like it should be in a gothic novel. That sage leaf was the very last one and I just put it there for the pic. I then removed it so husband and dinnerguest would not feel left out. I'm officially an EGullet food-nerd About the next region: I really don't care. I will be happily cooking along no matter where you all go

April, those cookies look delicious! A simple dinner here yesterday.. Risotto with beef in the style of Alba: Not pretty but delicious.. there's pancetta, beef, sage, red wine, garlic, and lots of butter. Marcella Hazan says to use Barolo.. well I didn't .. I used a cheap barbera instead.. well it least it was from Piemonte Hazelnut cake, from Claudia Roden's book. Elie I don't know how this differs from the recipe you used, but mine was not dry at all.. maybe it helped that I was worried about your comments that yours was dry, so I undercooked it a little. I had forgotten how good hazelnuts can be, I tend to use almonds, walnuts etc. much more often..