lauraf

Sorry if there is a thread on this already, please redirect this if needed - I'm kinda new to the cooking forum, and didn't see anything obvious about souffles. I've never made one myself, and the stories I've heard about flat souffles make me nervous to attempt one without detailed instructions - the cookbooks I have are so vague. Does anyone have any beginner's advice?

BTW, for your spaghetti and meatballs, you could puree those sundried tomatoes for a tomato sauce base, if you want. Recently, I've been pureeing a jar of sundried tomatoes with its oil and capers, plus some roasted garlic, chopped fresh basil and a bit of grated parmesan. It's fast, simple and sooo flavourful that you only need a bit with some really good pasta.

And that, ladies and gentlemen, is why Dine Out is more than just hot-water-with-lemon bums in seats.

On the broth vs. stock difference: what dish preps should one use chicken broth for, as opposed to chicken stock? I grew up on canned chicken broth for everything from soup to gravy to cooking rice. The last few years I've been making my own, ermmm, stoth (because it seems I too am making a stock/broth combo) but aspire now to making a real stock versus a real broth and reaping the full cooking benefits from each.

Oh god, I love an hors d'oeuvres base like garlicky crostini: Blend chevre, some of those sundried tomatoes you have and chopped basil. Make a creme fraiche, get some cold smoked tuna, serve thin slices on crostini spread with the creme and topped with a light soya drizzle. The smoked tuna will hold for a few hours at room temp. A spread of cambozola with chopped dried figs, good balsamic. If you can get your hands on some good grilled Merguez sausage, slice it thin and top with a bit of honey and a shaving of parmesan. edited for spelling.

In addition to various make-ahead dips and spreads - things like humuus are cheap to make yourself! - why don't you shop around a couple of days beforehand and find some marked-down hard cheeses, bulk veggies or special deals on chicken, ham, etc, and then whip up an assortment of quiches? If you find inexpensive cheddar and tomatoes, just add some sauteed onions. If there's a deal on mozzarella and chicken, add some onions, pesto and zucchini. Ham? Bang. Quiche Lorraine. They can be the 'main event' on the buffet table, seved at room temperature, and even pre-sliced. You'll also save a bunch of $$ if you make your own simple pastry, which can be done well ahead of time. Or buy a bunch of mini-shells and make individual bite-sized tarts. For desserts, poached fruit like apples caramelized in a bit of butter and sugar are delicious and cheap when you buy in bulk. Not sure if you need everything to be finger food though . . . .

Absolutely. I put each ramekin in a large freezer bag, usually, and then take them directly from freezer to a pre-heated oven so the puff pastry doesn't start to sag before 'puffing'. These are fluted ramekins that hold about 2-cups plus liquid, and were quite inexpensive, but are dishwasher- and oven-proof.

Umm, it's based on a recipe from the New Basics by Rosso and Lukins - but I change it up and use other stuff. Here goes: these portions are for four individual pies. some good chicken stock - 2 1/2 - 3 cups? one large onion, or if you want to get fancy, one cup pearl onions about 3 cups of mixed vegetables - carrots, snap peas, mushrooms, zucchini, broccoli florets - whatever you like - I've also used corn kernels, frozen peas some fresh rosemary sprigs 3 tablespoons butter 3 tablespoons flour some white wine or sherry (optional) some veal demi-glace (optional) 1 package puff pastry - or make your own! about 3 cups of cooked chicken meat, cut into 1-in peices 1 egg A) PREP VEGETABLES: Chop all the vegetables into bit sized pieces and cook - I'll either sautee everything, starting with the onion, then carrots, zucchini, or broccoli, or gently boil the vegetables until soft - 5-8 minutes, in some of the chicken stock with a sprig of rosemary. If boiling, drain and reserve liquid, discard rosemary sprig. B) MAKE SAUCE: Melt the butter in a saucepan over medium-low heat, add the flour and whisk together to make a roux. Add reserved vegetable liquid/chicken stock slowly, and whisk constantly, about 5 minutes. Add a splash of white wine or sherry, and a tablespoon or two of the veal demi-glace. (I love veal demi-glace for sauces, particularly if I'm stuck using a particularly bland chicken stock. But some salt and pepper and Worchestershire will also help.) Continue stirring until thickened. Add a spring of rosemary, cover, and set aside to cool. C)ASSEMBLE: Butter four 2-cup individual ramekins. Place an equal portion of chicken in each; do the same with the mixed vegetables. Pour sauce over each ramekin, insert half a sprig rosemary into each, cover and refrigerate. Roll out puff pastry to a rectangle 1/4-in thick, cut into four squares. Whisk egg with 1 teaspoon of water. Brush edges of ramekins with egg mixture, and place rectangle of pastry on top. Drape excess dough over the sides and press to seal. Trim if necessary. Chill in freezer for 20 minutes. At this point, you can wrap them well and freeze*, or you can take them out, pop them into a 475F oven, and bake until pastry in puffed and golden, approx. 15-18 mins. Serve immediately in the ramekins. *On a crappy, exhausting day in the future that I don't yet know about, I'll pop one straight from the freezer into the oven - I give it an extra five minutes at the end at 300F to warm everything through but not burn the crust. It's the best of both worlds: savoury, soupy, saucy food, encased in decadent puff pastry! .

Thanks, ladies, for the advice on how to do a slow-simmer stock while still having tasty chicken meat for other dishes. My favourite use for previously cooked chicken is for chicken pot pies that I make by the half-dozen, then freeze for one of those nights when you are way too tired to cook, didn't think about picking anything up on the way home from work, and then, cool! - look in your freezer at a delish home-cooked chicken pie with puff pastry that only needs twenty minutes in your oven!

I would do the same thing with the leftover meat, like I do with leftover roasted chicken. But my chicken meat was tasteless after simmering overnight. Perhaps the heat was too high? Too much boil, not so much poach? Or should I simmer for a much shorter period of time if using bones with substantial meat on them?

I usually make chicken stock with the leftover carcass from a roast, without much meat left on the bones. Recently I had some leftover raw chicken pieces with quite a lot of meat on the bones, and figured I make a stock with that, and I read a couple of cookbooks that suggest reserving the cooked chicken meat for chicken salad or whatnot. But boiled chicken tastes - well, that's the point. It didn't have any taste. Is there any way to make stock with meat on the bones and still have palatable meat? I hate the waste (although actually my cats were quite happy, so I suppose I saved $3 on tinned cat food ).

What about the switch-hitter double-dip? One end of egg roll or whatever goes in the dip first, then the reverse end goes in for the second scoop? I wouldn't do that in a semi-public gathering myself (I prefer the dip on a plate technique), but that's what my - heathy - extended family does at holidays. Then we don't have to wash snack plates!

Not to worry, if they deliver to Kits, you will see a review the next time the pie jones strikes ← You bet they deliver to Kits! That's where I've been for the last nine years. Ermm, there might be a Kits-area gathering for Minerva's sampling in the works here somewhere . . . . But I think there's an egullet disclaimer statement needed. ← Ack! All this talk of Minerva's pizza - I'm seriously craving one right now and I've just had one last week! Hmm...their phone number IS on speed dial on my cell.... "I would like a medium with green peppers, pepperoni, and anchovies, and a side of baked spaghetti...." ← Go Beebs! And yes, I do enjoy their pepperoni topping too. I don't order their pasta that much - my recall is that some of it is okay, especially the baked kind like lasagna, but their alfredo etc is semi-gross. It sorta tastes like they get a bunch of Olivieri pasta and overcook it with a bunch of their pizza sauce and toppings . . . .

Not to worry, if they deliver to Kits, you will see a review the next time the pie jones strikes ← You bet they deliver to Kits! That's where I've been for the last nine years. Ermm, there might be a Kits-area gathering for Minerva's sampling in the works here somewhere . . . . But I think there's an egullet disclaimer statement needed.

Grayelf, would love to see a review post from you about Minerva's - I enjoy it for certain reasons, but would be curious to hear your opinion.

Minerva's is my standby too, and I've had it for as long as I can remember! Since we live in their neighbourhood, it's take-out for us. I think it's their pizza sauce - it has a special something-something that I haven't found in any other pizza. ← I agree - it's something about the tang of the sauce, the chewy crust, and the generous cheese that I love. The toppings matter little to me with Minerva's pizza -though they have many to choose from. I usually order a simple one with green peppers and tomatoes so as not to take away from my enjoyment of the - you guessed it - sauce, crust and cheese!. It is also really good the next day reheated in a toaster oven.

You were never really good at math. great pizza + hot offspring = $$$$ Oddly enough, that same calculation = trouble!! ← Neil, you insulted the wrong the person. I am actually fairly decent at math.

My westside guilty pleasure is Minerva's in Kerrisdale. I don't know if it's the nostalgia factor (I grew up on this pizza), or if the pizza is actually pretty good, but it's my default delivery place when I'm too lazy to drive to Rocky Mountain. Totally different style than Rocky Mountain though - nothing 'flatbread' about Minerva's dough.

It looks gorgeous - my husband is salivating on my keyboard right now. Someone tell me more about Ken's please - I think I must try it.

Do most of these places take/require reservations? We're happy to cool our heels at a bar for a while but don't enjoy long wait times . . . .

Calima is on our list now for sure, and thanks malacitana for the suggestions about casual dining on the weekends in Malaga. How far is the drive between Marbella and Malaga? And is there anything worthwhile in Marbella itself? I get the sense it's pretty touristy . . . . Cheers, Laura

Hi all: We are spending two weeks in Marbella, Costa del Sol. We will have a car. Can anyone contribute dining suggestions in the area? We prefer to alternate between fancy establishments and casual but great quality spots. Thanks!

I have been watching for one of these to show up locally. I would love to use it to peel peppers without roasting them first. I am sure I can order it on line but am convinced it will show up soon in a store near me. ← I bought one earlier this year at Basic Stock on W. 4th. Perfect for kiwis! Edited to add: Sorry, not very close to Anna N

What about Bistro Chez Michel on W. Esplanade? I've only been once for a wedding though, so can't comment on a typical experience there . . ..

We popped into the butcher shop for lunch on Friday. The portions were, IMO, extremely generous! I ordered the "small" charcuterie of pheasant and pistachio terrine ($4.50). It was about an inch thick,, may 3-4" square, and dense, and came with about seven or eight crostini, and several nice jerkin pickles. Following a serving of their excellent gazpacho, I could barely finish it.