bushey
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Posts posted by bushey
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"Are you actually going to eat those fries?" she asked, eyebrows arched.
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Great suggestions here. I use Bittman's book all the time, along with Julia and Jacques Cooking At Home, which is a beautiful volume. Another recent cookbook addition which has simple yet elegant and delicious recipes in French Food at Home. It's a slimmer volume, but you could add in a couple of nice champagne flutes and a bottle of NV champagne or a set of linen napkins to round out the gift.
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I'm not a sturgeon fan, but I love the kippered salmon and the smoked sable at BG.
We were in Baltimore over the weekend and had breakfast both days at Greg's bagels. They feature probably two dozen varieties of smoked salmon. I tried the Norwegian, which I found too mild, and the Scottish which was great. My husband had the single-malt scotch smoked version (begins with T, multi-syllable Scottish name) and it was incredible.
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feta cheese w/oregano and mint, sauteed or roasted red peppers, black olives
light shmear of bbq sauce, diced cooked chicken, monterey jack, chopped cilantro
broccoli
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One of my close friends did a Butterfield and Robinson bike trip in Umbria a couple of years ago. They thought the area was beautiful for biking and hiking, especially Assisi and Spello. For ideas on itinerary, you could check our the B&R website, or Vermont Bike Tours or any of the other outfits. The intineraries may include dining information, and B&R usually goes for the Relais and Chateaux and Michelin one* level type establishments.
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Pat,
Is Nauset Market the one next to Sir Cricket's? We checked it out last year for the first time and were favorably impressed with the selection of fresh fish and also the friendliness and knowledge of the staff. We were directed there by the folks at Friendly Fisherman on rte 6 in Eastham because they weren't carrying mussels (red tide).
Has anyone eaten at Red Pheasant in Dennis? We just booked a three night mid-week getaway at Scargo Manor for the end of July and were thinking of eating cheap a couple of nights and splurging our last night at Red Pheasant or Bramble Inn (Brewster).
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We love the Nodine's Applewood Smoked Bacon. We buy it locally at Table & Vine, where it's $2.00/lb cheaper than Grateful Palate. Don't know if they ship perishables, but it may be worth contacting them and buying in bulk.
Schaller & Weber sounds good, too, but our local A&Ps pulled out of the area
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Is Le Dauphin in the 1er arrondisement?
A few years ago when we were staying in the 1er near the Louvre, I was determined to eat lunch there our first day (after flying all night and trying to shake off the jet-lag sleepies). I had read somewhere that they had a great salad frisee, which is one of my favorite lunches. We'd never been in that part of the city before, so we went out exploring. We walked up and down the street looking for the address and finally figured out it must have been the building that was undergoing major renovations.
Finally, tired and hungry we walked into another brasserie-type establishment and had a delicious, simple lunch accompanied by a pichet of the red wine special of the week, from the southwest, if I recall. But I've always wanted to go back and try Le Dauphin.
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River Cafe used to be open for lunch only on Sundays. We were there a few years ago on a nice day the setting was beautiful. The food, however, was overrated.
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Marlene, I'm also curious about the round potato thingys. Where do you find them?
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I like my cottage cheese of the low fat variety, small curd and mixed with a little (low fat) sour cream too, just the way my grandma used to eat it.
I like it that way, too. Sometimes I toss it on buttered wide noodles with a sprinkling of cinnamon sugar and sometimes I toss it on hot buttered pasta with a sprinkling of parmesan. My favorite is Breakstone 2% low fat, small curd.
Tonight I'm going to make a matzo kugel:
Mix one 16 oz container of cottage cheese with 3 eggs and sugar (1/2 - 3/4 C). Layer between matzo boards that have been softened under hot water, dot with butter and bake at 350 for about 45 minutes. While still hot, sprinkle with cinnamon and sugar. An 8 or 9 inch square pan is the perfect size for about 5 or 6 matzos.
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I've had lots of trouble in general with Passover pareve margarine -- there's just too high a water content. Even matzo brei comes out kind of yucky with it.
I made my usual desserts: a divine chocolate roll w/whipped cream filling and almond cookies. Both came out wonderful and are pretty light.
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I especially like the last sentence of the piece -- and I am guilty as charged. I picked up a bottle of Dalton Winery Canaan cab/merlot blend to bring to a seder tomorrow night but I'll probably break down on my way home and get a bottle of Mogen David blackberry for our seder tonight. It just doesn't seem like Passover without the sweet wine and, after all, I'm going to need to use it for the charoset.
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I think it must be that when I studied there was a distinction drawn between the biblical festivals and all the other holidays and festivals of the Jewish calendar.
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Traditionally, I thought that there were three festivals: Sukkot, Pesach and Shavuot. But I can't remember far back enough into my hebrew school background to recall the distinction between holidays and festivals, except perhaps that one shouldn't work and we say different prayers.
Over the years my seder menu has had fewer and fewer specifically "pesachdic" items. Other than for matzo balls, I stay away from foods made with matzo meal, cake meal and potato starch. I find those foods tend to taste all the same after a while. This year's menu will be hard boiled eggs, chicken soup w/matzo balls, some form of mixed green salad with either pears or beets, honey chicken, multi-colored roast potatoes and asparagus. For dessert we'll have almond macaroons (my evening project tonight), chocolate roll and strawberries.
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LOL! I thought I was the only one who opened the blender every few seconds to stir the contents with a chopstick!
I find that layering the ingredients with the ones that contain the most moisture, e.g. onions and peppers, helps out somewhat. I also finagle the controls on the blender from grind or chop at the start of the process to blend or puree at the end. Pulsing also helps break down the resistant stuff at the beginning. The single most ornery blender recipe I use is also a Madhur Jaffrey one: chicken in sweet red pepper sauce. It's also one of the most delicious at-home Indian recipes I've found.
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I'd rather have mediocre sushi in London than an excellent English breakfast anywhere.
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Lovely article, maggie.
I'm intrigued by the reference to the now-out-of-print The Jews of Poland. My late, former father-in-law was born in Poland to a distinguished line of rabbis. His name was Jacques and he would have been a contemporary of de Pomiane. Not only was he fluent in French (among several other romance languages, Russian and Hebrew), he received degrees in library science and international law (now there's a combination!) from the Sorbonne. Another distinguished man of another era.
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awbrig, that looks yummy. I've started making P-R crisps to serve as nibbles with pre-dinner drinks and everyone loves them. They're very impressive looking for something that's so simple to make.
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jg488,
When I bought some aged cheddar in London, the cheese shop recommended storing the cheese in a covered container (she was a young American woman and actually suggested a "tupperware box") with a slice of apple to prevent it from drying out. It really worked!
I bet this would work with P-R also, though I would miss gnawing on the hardened chunks as a snack
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At the risk of dragging in all of the baggage of the presentation debate, I'm chiming in to say that a fresh green color makes a big difference in my enjoyment of the dish. I also like it thick with spinach, as opposed to runny with the creamy stuff, and a dash of cayenne pepper. Grill 23 in Boston makes a good version.
I'll have to try the Creamed Spinach 101 recipe soon, since my previous attempts at home have been disappointing.
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While I haven't gone to either place for breakfast I'd probably opt for either L'Express on St. Denis or Chez Leveque on Laurier.
Seeing your recommendation for Chez Leveque made me smile. We had dinner there last winter on a long weekend trip to Montreal with our 7 yr old and we had a wonderful dinner. The service couldn't have been warmer, the food was great and the neighborhood atmosphere made us feel like un-tourists. And the heavenly tarte au sucre.........
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Teddy's all natural smooth. I had some this morning for breakfast, on a banana.
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i like a vouvray demi-sec with petillance paired with camembert
Thanks for this suggestion. I have a bottle of vouvray such as you describe and have passed it over numerous times.
Varmint Exposed!
in Food Traditions & Culture
Posted
Nice work, Varmint!
I just wish it didn't seem like it's so much easier for guys to lose weight *sigh*.
Care to share your secrets for the raspberry-banana smoothie? My girls sometimes like to have them for breakfast but it's usually a hit or miss affair as to whether they come out delicious or yucky.