Chufi

I used to make one with black olives (before I had any clue about what good olives were, so just some supermarket stuff I'm afraid) and finely minced onion, lots of garlic and lots of fresh rosemary sauteed in oliveoil until soft and translucent. Kind of unusual but very good.

Ann_T, this is haunting me.. it looks like you have the same side dishes in the background of these pics.. oh no that can't be.. please tell me what is it? Is it a curtain that looks very much like 2 plates of food??

I have no problem eating raw egg (mousses, mayo, etc.), but I always thought it was the raw flour in the cookie dough that was bad for you? At least that's what my mother always told me...

Hi Melissa, yes, the Albert Cuyp market is there every day, except Sundays and holidays, year round. The farmers market is there year round every Saturday, although ofcourse in the winter there is a little less in the realm of fresh vegetables.. although that is made up for by the cheese, bread and not to mention the fabulous mushroom guy! January can be cold and and dark, but then, what better excuse to go sit in a cosy cafe and have coffee & applepie.. or a glass of beer, or gin! If you like contact me by the time you're going, and I'm sure I'll be able to give you lots more tips.

here you go I made half the recipe, and instead of the two kinds of chocolate, used one 200 gram bar of high quality chocolate. (You can't get good chocolate chips over here so that's what I always do). I was directed to this recipe by someone on the Cookiedough thread in the pastry forum...

Deadpan and cynicism? I thought it was disinterest! Is there anybody that does like it? Please join in, we won't bite (typed with fingers crossed behind back). ← Yes, I like it. I find it, uhm, kind of attractive (sorry). Apart from that.. I like the show. At least it's a food show for me to watch, considering there isn't a single Dutch foodshow. I agree that it's not very deep but really, that's not what I expect from a program like this. For instance, I enjoyed the segment on Vietnamese food, it got me interested in the cuisine, now I can investigate further on my own if I want to. I also enjoyed the item on American barbecue. I'm ashamed to admit it, but I had never really grasped the difference between grilling and barbecuing.. now I do. I taped the show with the segment on pigfarming. I think I watched that segment 10 times and made my husband watch it with me. Those multicolored piglets were so unbelievabably cute!! The studio bits are much less interesting to me. So yes, I like the show, but maybe only because I'm so shallow that cute pigs is all it takes to please me.

Would someone be able to paraphrase the Marcella method for me? I have that Marcella cookbook packed away in storage, and it sounds like the perfect recipe to try for my chicken lurking in the fridge! ← I can only very roughly paraphrase because I can't find my Marcella right now, and I make the chicken without the book anyway after making it dozens of times.. - pierce a lemon (or 2, depending on size of chicken and lemons) all over with a fork - put salt, pepper and lemon(s) in chicken's cavity - put salt and pepper all over chicken - roast chicken in hot oven breast side down for 25 minutes - turn chicken over, turn down oven to medium hot, and roast until done depending on size of chicken.

thankyouthankyouthankyou for directing me to this cookie. At least I assume it is this recipe? the Korova cookies are still on my "have to make this soon" list, but when I saw the recipe for this chocolate peanut oat cookie I had to make it at once. The dough was absolutely wonderful.. I have to say I'm not a real cookie dough afficionado (sorry Ling ) but I kept snacking on this one by the spoonful and I had to force myself to put it in the fridge! The cookies are fantastic. I don't want to mess up the cookiedough thread with a pic of a finished cookie, but you can see it here in my post in the Dinner! thread.

Susan, I also love Marcella's chicken. I have had grown men starting fights over this at my table! I once made 2 of them when there were 4 of us and every scrap disappeared. we had macaroni & cheese, thyme/garlic meatballs, panfried zucchini, cherry tomatoes with balsamic vinaigrette for dinner. And the most delicious peanutbutter oatmeal chocolate chip cookies for dessert. Again, I have to say, dessert was the best part of dinner...

Probably too late since you are leaving today, but.. if you like markets, I can recommend the Albert Cuyp market (Albert Cuyp straat, daily exept sundays). It has everything: food, clothes, herring, plastic stuff, cd's, fake perfume. It's the place where Amsterdammers go to buy their stuff.. nothing fancy.. but real. It's always busy and lively and it's one of my favorite places in the whole city. Also, around the market look out for shops with the sign 'toko'. These are ethnic foodshops that often double as tiny restaurants or snackbars, a good place to get some Indonesian/ Surinam food. Another market, much fancier, is on Saturdays at the Noordermarkt. Lots of organic fruit and veg, bread, artisanal cheeses, etc.

there are a number of threads with Amsterdam recommendations: here here and here Re Indonesian: it's not my favorite kind of food.. but I've heard good things about Sampurna and about Blue Pepper Nassaukade 366 , West, Amsterdam Telefoon (020) 489 70 39 keuken open 18.00-22.00 (upscale, a bit expensive, but supposed to be worth it) for cheese I can highly recommend 2 excellent cheese shops: De Kaaskamer, Runstraat 7 and Kef, Marnixstraat 192. Enjoy your trip and report back please!

Hey Susan, if it's any consolation, it's been raining and about about 60 F - 16 C here for the past weeks. Not very ususal for a Dutch summer! Any wayy.. we had a good dinner to compensate for yesterday's bad one. strips of chicken and strips of portobello mushroom, wrapped with some rosemary in Jambon d'ardennes and panfried. A sauce made of the panjuices, Marsala and creme fraiche. Roast butternut squash and red onion ..and a very delicious stuffed focaccia (with rucola, basil, mozarella and smoked cheese. A Jamie Oliver recipe only I used different herbs and cheeses). it looks weird though. Only when it was on the plate, did I realize that everything had the same shape!

ah yes. I should have read that the first time. And it should have caught my attention, because I've never heard of the fish opa, and opa is actually the dutch word for grandfather...

Kevin, I do an aubergine fritter that sounds exactly the same, only I form then into thin patties and shallow fry. That way you don't get as much of the gooey soft stuff in the middle. I sometimes layer them in a baking this after frying, cover with some tomatosauce and cheese, and bake for a bit until warmed through. That swordfish looks very good, you can see it soaked up a lot of that red wine

Braised pork loin with garlic, marsala and chanterelles potatogratin with cherry tomatoes, capers and oregano kohlrabi salad Dessert: banana-coconut pancakes with vanilla icecream, cinnamon and chestnut honey. This all sounds ok but.. - I was the only one who liked the pork - the potatoes in the gratin were overbaked and mushy - there was too much mayo in the salad dressing. But we all agreed that dessert was wonderful

ouch. best wishes to johnnybird! will you be pampering him with all his favorite foods? I had a whole cantaloupe melon for breakfast. New tactic: watching the calories, at least until ... about... 3 pm??? I do feel a craving for icecream coming on and I'm sure to have some when I go shopping this afternoon..

I love eggs all ways. But one of my favorite things is to have a fried egg with a very runny yolk (or poached, but I never can get that right) on something spicy like a chorizo stew.. cut into the egg so that the yolk runs into the juices of the stew.. heavenly. another favorite is a very soft boiled egg for breakfast, with hot buttered toast. I really, really love runny yolks

Belgian Chocolate icecream from the Australian icecream company. I don't think there's anything Australian about it but oh how I love their icecream!

lettuce parcels with satay ground beef, carrots and paksoi braised with soysauce and lime, basmati rice. edited to add: Susan! the ocean is back!!

you'd better keep that promise! can't wait! Yesterday, I was actually looking at a trip to Syria, Lebanon and Jordan for next spring. All your fault.

Everything looks wonderful (and I really enjoy the pictures of the shops, please keep them coming, since joining E-Gullet I've realized that I'm a shop-voyeur ) but the lamb really fascinates me. Oh it must smell lovely with the cinnamon and the cumin and the nuts! Can't wait to see what it looks like when it's done.

yesterday I made chicken, roast with tarragon butter. Here it is just coming out of the oven.. I wish you could smell it.. oh I love the smell of roast chicken! and on the plate, with the potatoes roasted with the chicken, grilled sweetcorn, green beans braised with tomatoes and balsamic vinegar. In the background you can see my husband digging in. He has finally decided that he won't wait with eating until I'm done taking foodpics! today I made a salad with the leftover chicken, it's in the Composed Salad Cook-off but because the weather's been so cold and unfriendly here I also wanted soup.. celery-parsley soup, with blue cheese. (today I used a Fourme D'Ambert, but I've made this soup with lots of different blue cheeses). Also garlic croutons that were fried in bacon fat.

For today's salad I used the leftovers from a tarragon roasted chicken. Shredded chicken, mixed with mustard, mayo and more fresh tarragon. On some lettuce, together with hardboiled eggs, tomatoes, roast red onions, and crispy bacon. Because I felt like relaxed eating, where you just have a plate in front of you to finish, I made individual salads (sometimes even deciding what to pick up from a large platter can be too stressfull on a friday night )

that's so interesting because yours looks like it should (dry and crumbly) whereas mine went all wet and pasty in the mortar.

Elie how did you make the mint sugar? I did pineapple with mint sugar a little while ago (I mashed fresh mint and coarse sugar together in a mortar)