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  1. I think I'm in. We're having an Oscar Party on Sunday night, so will have plenty of leftovers, I'm sure. Our freezer is full of not only frozen entrees, but also various fish and poultry items. My pantry has beans and lentils (which my sons won't eat)...and lots of rice and pasta. I will need to get veggies, fruit and milk. Great idea!
  2. My husband's been telling me about a new coffee place near his work, called Crave Espresso Bar. I went with him on Tuesday morning and it was great!! It's on Broadway, in the same strip as C.I. Chu's Mongolian BBQ and Rockin' Pizza; the website with all the info is: http://www.craveespressobar.com The menu is huge...one menu alone for mochas...then other coffee drinks (including French press to order)...then non-coffee drinks. They had lots of yummy-looking baked goods, all made fresh there. There were 2 quiche offerings, a savory muffin/roll, 3-4 types of scones, and other decadent looking go
  3. I love the Time Out Paris guide. Not only is it incredibly helpful while in Paris, but it makes for wonderful reading after the trip! We went in '05 and I bought the '06 guide just to enjoy. Will have to get the '07 one for an update. Don't know when I'll be able to get back to my favorite city, but reading about all the wonderful places to eat keeps my dream alive!!!
  4. I second Le P'tit Troquet. We had a lovely evening there. The food was excellent and the service warm. A charming family-run bistro worth checking out. If the pork with lemon confit is on the menu, be sure to order it. Divine!
  5. My mother used to make a molded mousse that was flavored with coffee and ground up macadamia nuts. I remember it used gelatin and lots of whipped cream folded in. I can't find the recipe anywhere on the internet. Does anyone have anything like this in their files? Thanks so much...
  6. wyf4lyf

    Tour d'Argent

    I was saddened to hear of Claude Terrail's passing. We had the most magical evening at La Tour d'Argent a year ago for our 20th anniversary. We were treated like roaylty; Mr. Terrail presented us with an autographed copy of his book, and our visit to the wine cellar capped off a perfect evening. Mr. Terrail was so kind to us as we fumbled our way through some rudimentary French to converse with him. We will never forget his kindness...nor the 3 hours we spent watching the sunset over Notre Dame, and enjoying some wonderful food in that historic and elegant room.
  7. La Truffiere in the 5th. Ask to be seated downstairs in the "cave." Here's a review I wrote of our meal there last June...we'd had lunch at Robuchon which had been amazing...and then dinner at La Truffiere...truly a wonderful day! Another magical, amazing 3-hour meal experience. Should people be allowed to have 2 of these in one day??? I had forgotten that La Truffiere was as pricey as it was, but it was worth every euro. (The bill came to 211e for both of us.) We were seated downstairs in the cave, which was mostly lit by candles (a small strip of unobtrusive track lighting was on the ceiling
  8. Jumping back to the tourist topic...I have always found the query "where can I eat where there won't be any tourists?" a bizarre question. People seem to want to go places where they won't hear any English spoken. I guess I can understand this to a degree. But am I the only one who sees the irony here? If you are part of an English-speaking couple or group, and you go sit down to eat at a bistro where no one else is speaking English, you have now just "ruined" the experience for the next "I don't want to hear any English spoken" patrons who come in. That's why I find the whole thing ridiculous
  9. OK...so now I'm curious. What makes a cake a "pound cake"?? I have a recipe for a fabulous vanilla coffee cake (it uses 5t vanilla in the recipe). It's light yet dense at the same time...go figure. Fabulous flavor...buttery...yum! I make in a Bundt pan...it's always reminded me of "pound cake" but it's not called that. Here are the ingredients...what would need to change -- if anything -- in order for it to be a pound cake? (Maybe it's the sour cream?) 2 sticks butter, room temperature 1C sugar 3 eggs 2-1/2C flour 2t baking powder 1t baking soda 1t salt 1C sour cream 5t vanilla Either wa
  10. wyf4lyf

    Thompson's Turkey

    I've had the recipe for many years, a couple of versions in fact, but haven't been brave enough to try it. Anyone out there make it successfully? Any tips/advice to pass along?
  11. Great topic! Here is my recipe, which I have "perfected" (ha!) over the past 20 years. I based it on a recipe in the Silver Palate cookbook, adding a couple of things... I have to say that no other stuffing ever tastes better to me or my family than this! I must admit that some years I've "cheated" and bought good bakery white and wheat breads instead of making them homemade. (A bread machine is really great for making the white and wheat breads ahead of time!) I do believe using all 3 types of bread makes this extra special. Favorite Stuffing 12T sweet butter (1-1/2 sticks) 2-1/2C finely ch
  12. And don't forget that Taillevent has a 70e lunch menu. Don't most of the high-end places have a less expensive prix-fixe lunch?
  13. This is a recipe from Patricia Wells's "At Home in Provence" cookbook. I served it warm for dinner last night, but today at lunch I had it cold, and it was even better. The extra day made all the flavors meld even more...fabulous on a warm day!! I took the time to make the homemade vegetable stock and it was great. But I'm sure canned will be fine. Maggie's Vegetable Potage 4T extra-virgin olive oil 1 leek, white part only, trimmed, scrubbed, and chopped Salt to taste 3 medium carrots, peeled and chopped 2 turnips, peeled and chopped 2 zucchini, peeled and chopped 2 large potatoes, peeled and
  14. I don't really mind the over-the-top names...what gets me is that they seem to be soley for chocolate. Where is "Death by Lemon" or "Caramel Damnation" ?? One of the best names of all is "Better than Sex" cake. A different kind of "dangerous." P.S. Loved "Triple Chocolate Blubber Butt Dessert"!!!!! I think I may have made that once, actually.
  15. Here's the mousse recipe. It was to die for...we were all swooning!! I used Ghirardelli chocolate which comes in 4 oz. bars, so I used 4 oz. semi sweet and 4 oz. bittersweet and it was perfect. I like darker chocolate anyway. Next time I might use all bittersweet! Chocolate-Orange Mousse (from Barefoot in Paris cookbook) 6 ounces good semisweet chocolate, chopped 2 ounces good bittersweet chocolate, chopped 1/4 cup Grand Marnier 1/4 cup water 1 teaspoon pure vanilla extract 1 teaspoon grated orange zest 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 8 extra-large eggs, at
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