Luckylies

tonight for dinner I made eggplant parmesean . I did it a bit different. added some white sauce to mellow it. it was very good. also made short rib ravioli for the freezer (I think I'm coming down with a cold) short ribs/pecorino/ bit 'o white sauce/ lil spinach. hope they're good. fried plantains...mmmm today was not really a meal day, but a pre-flu sick day...so cooked stuff in the fridge and watched tv. the ravioli turned out lovely, yet I really want a large ravioli maker...or something. it's still a pain in the ass to do. I'll reduce the sauce from the shortribs, for the ravioli sauce.

Bryan Miller is great and all. But I never had a single good meal at le Cirque, I'm not even being a dick. every single meal the service was exception and wonderful, but the meal was complete shit. overcooked, cold, underseasoned, you name it. really mediocre food served at a high level. the desserts were always the exeption. always excellent. and the wine and cocktails. I was unfortunately dissapointed every time...even when dining with a friend of the chef. I'm not sorry it's closed. hopefully Sirio will create soemething both special and tasty next time. What a shame...

ha! funny claude story. my mom went into claude the day before thanksgiving a few years ago...for something nice, hmmm what to get. she walked in about 30 seconds before a nicely dressed young man. She smiled at claude and asked if he had any tarte tatain left (the pastry case was practically empty) he says "for you, but of course" sells her two. the man behind her asks to pick up his order...claude tells him "I'm sorry sir, we have no record of you order of two tarte tatain" mom said she felt bad..but I didn't...soo gooood. I love claude. I've never seen him be rude or unfair to anyone I thought didnt deserve it. heh. I also used to love the petit fours at patesserie lancianni (now special order?) it may be in the meat market though.. also the quiche and the croissants, roast chicken, and madelines and some other stuff at marquet pateserrie (on 12 st) are very good. a bit expensive, but solid. I need rainbow cookies (the layer kind) other than rocco's on bleeker any suggestions?

I'm hoping for a few very solid cheesecake recipes. I love New York style cheesecake. Baby Watson, Juniors, love 'em both. Anybody have recipes they love?

i know this is so pre-morbidly obease...but there is nothing like the nathans fries, white castle burger (x10) burgerking whopper stroll towards a 42 st movie up 8th ave the W.Castle is not as good as the one in fulton mall though.

a light tomato cream soup with wilted arugula piled in the center (hmm like lettuce) with crisp grilled superthick cut pepper coated bacon squares. drizzled with an aioli (for the mayo) and perhaps some bacon fat .black truffle oil crutons. or spinich cream soup with bacon fat roasted tomatoes with crisp bacon on top as well as bacon fat crutons. garnish with a few spinich leaves and lemon zest mayo..or aioli. or gazpachio with mache and procutto crisps. parmesean crutons. good luck. edited to include that I skimmed the rest of the thread just now...and feel trite...meep.

shelburne cheese smithfield ham

The dinner is the art in some places. why not visit it, try to understand it. try it some more, understand some more. try it again. there is nothing odd or disconcerting about visiting a place solely for the food (it brings to mind China in the winter). To wear your food conquests like a medal is a bit lame but especially lame if you could care less about them. It's like romance. no kissing and telling, but if you must tell....describe fondly.

what about when you waiter lies to you cause they dont know the answer. "does the croque madame have bechamel on it? "uh...no, it uh has ham, uh, and an egg" right. also when grownups condescend to us youngsters. if I'm out paying I don't want someone of any age telling me that the wine is not corked(if it is)..."it was just opened a moment ago". etc also touching flirting teasing etc (fromt he waiters) yuck. though somehow I dont mind free drinks

anybody like pink? like Susan G. Komen santoku? are all of them this small (oh man, this just feels like a really stupid question) perhaps I'll do my homework on this too...but if anybody's hip... I do like the pretty pink color...it screems "MY bitch knife NOT YOURS!"

when I was but a young little peanut..my sweet mommy used to swipe merangue mushrooms in napkins for me after dinner at some fancy 80's restaurant...I also loved the sugar cubes from lutece (the ones with the roses) so I got those when she went out too...sometimes I swipe my petit fours for later in a napkin....mmm cab food. who could pass up tiny tiny little madelines? nobody I say, nobody! I'm a shady crook

Emma, what a lovely name anyhow: how about ravioli eggplant parm bolognese sauce ratatoulle short ribs fruit crumble chicken pot pie lasasgna mac and cheese chili tamales potstickers stuffed cabbage quiche (dont know how this freezes) good luck with the bun.

I'm sorta clensing..yet not true detox. No crappy high fat snacks. no nibbling on whatever i'm cooking. not lots of booze and wine. alot less red meat (god, I never want to see lamb again) fish, lots of fish.

okay. love fresh pasta. also like dried stuff. can I dry my own fresh stuff? how? for how long? where? how to store? ravioli? how long do I dry it before I freeze it? how long does it last in the freezer. I really do love making the pasta, yet not every night. will it taste similar after I dry or freeze it? c'mon you guys google way better than me...

pit two people from off the street in the kitchen aggainst eachother with the same ingrediants.... random participants. they have the option of recipe or no recipe..whatever. a man on the street cook off with judges...or gay/hot/latino/twin/ whatever's hip this week hosts. a prize of kitchen equip or cash or "fame" etc..then liscene the cookbook. $$$$$$$$$$$$$$$ how that for good/ stupid/useless/ good luck.

this is funny..nyu started selling burger king and fast food in one of the cafeterias a few years ago..the kids on the unlimited food plan..would subcontract...and make a killing . it was the same fast food....they also had standard caf food, but when there was au bon pan etc in the caf thats all people would eat (or sell). naughty naughty. Anyway they quit the whole thing, but I'm not really sure why (fat students?) mmmm whopper...

I couldn't agree with you more. As I said in my piece, the world would be a better place if it if it could be a bit more like the world that exists for 7 days every year, on Gentilly Blvd. in New Orleans: I was wrong about the rain this year, but it really doesn't rain that often. I am looking for the recipes. I suspect most of them are in back issues of Offbeat and Gambit, and I have a giant box full of Jazz Fest Issues of both of those, so let me look tonight. ← mayhaw...you're my hero.

and the crawfish monica and the cochon du lait and the fried crafish pie! why cant jazzfest be every day....

hmm... soup short ribs creme puffs?

Yay! I'm at my moms house and in a decent kitchen for the next 10 days! yipee! here are two rather boring yet unctous days. day one: roast chicken with rosemary potatoes and carrots and roast garlic . Chicken cracklins and mini mushroom custards (morelle and chanterelle). day two: I made homeade pasta for the first time. so chicken noodle soup..with the broth made from the roast. and sage brown butter cappelinni (this was amazing and so simple) I am a happy little clam.

I agree, very little pretention, very nice well prepared food. great dining room. this is the way and upscale neighborhood joint should be. really, I would eat there every day if I could afford it. no gnudi? I've ahd the gnudi a few times and have found them to be delightful. almost like goat cheese filled gnocchi (big ones) adn light (tasting) thought the brown butter is never very brown butter like (my sister says it more brown butterish in the evening...hmmm. anyways I likes.

the sea glass idea sounds lovely. I rocked a short ribs recipe that I made up after reading a few basic recipes. Star anise, lemon and orange zest, elephant garlic, mustard powder, mustard, lemon juice, wine, carrots, celery, rosemary, nutmeg, smidge cinnamon. this knocked their socks off (and mine too) I wrote up the recipe, but since I'm no recipe writer...common sense needs to be employed. uh, dont overfill the pot? Short Ribs alla Emma 8 lbs short ribs 3 tbsp olive oil 2 bags mini carrots 4 stalks celery 3 yellow onions 6 stars of anise 1 tbsp salt 2 tsp pepper 2 tsp mustard powder zest of 1 lemon and one orange juice of one lemon 1.5 tbsp Dijon mustard 9 cups beef stock rosemary assload elephant garlic 2 32 oz canned whole Italian tomatoes 2.5 cups red wine Preheat oven to 350F. Season short ribs with salt and pepper. brown ribs on all sides in olive oil over medium high heat. Transfer to a bowl. Add all vegetables except for tomatoes to remaining fat and cook until browning. Add garlic, anise stars, zest, rosemary, lemon juice and salt and pepper . Place short ribs back into the pot and add the wine and some of the beef stock (almost cover the ribs but not quite). Add as many tomatoes as will fit into the pot and some of the tomato juice from the can. Bring the ribs to a simmer and place the pot into the oven and cook for two hours. Inspect and adjust liquids. Cook for two more hours or until the short ribs are super-tender. Remove the ribs and the vegetables from the liquid and set them aside. De-fat the remaining liquid, remove the anise seeds. Whisk in mustard powder and mustard. Add the remaining beef stock and the remaining tomatoes. Reduce over high heat until thick. Adjust seasonings and replace ribs. Simmer for half an hour.

hmm.. If capon is really anything like big turkey...perhaps next time you could be convinced to inject and deep fry.

bits of crispy fat off of: a glazed ham a rack of lamb another ham crispy skin from: turkey roasted chicken (made craklins) pork shoulder (made cracklins) actual meat: shortribs pulled pork. the single mostsublime thing that I ate was whichever of these didn't have any fat or calories.

sorry to be a lame-o but what's kueh? I want some...but what is it?