dockhl

I made my take on "Remy's Ratatouille" last night, and it was one of the best things I've ever put in my mouth ! In the bottom of a 9' tart pan, I put a layer of tomato sauce, seasoned, thick. In a spiral I layer 1/8" eggplant, yellow squash and zucchini. Seasoned with s/p, a little onion and garlic powder, smoked paprika, thyme. Topped with thin sliced tomatoes, drizzled with good olive oil. Into the oven at 375', uncovered, for 1 hour. Served with polenta. Unbelievably simple and fantastic ! (I am not a fan of jammy...........)

Marlene~ that sounds really good. What is your preferred cut of meat?

I'm not sure about the beef stock, but the Wolfgang Puck chicken stock is about the only one that I find has any flavor at all, so I use it exclusively. Maybe the beef is worth a try?

I never saw it in SoCal but here on the Central Coast I can find it, but never in the "mainstream" markets, just Food-4-Less. I think I pay $3.49/lb. but find it very tasty and pretty tender. I usually do olive oil/s&p and then into a hot cast iron skillet, finished in the oven(400') , topped with butter and lemon juice. I'll try the butter next time, sounds delish......

seems to me there was a thread on someone's brother being mugged and having his jaw wired? I cannot find it..................

Looks like you can pick one up used at Amazon for $3.35.................

Beautiful presentation ! I esp like the salt on the parsley .

jgm~ And that, especially in today's economy, is the way it is. Thank you for that sobering reality check. I hope things are MUCH better for you now. The fact that you had ANY concern for others, let alone a great concern, during that time is inspiring. In the cosmic scheme of things, frozen scallops won't matter. But I agree with chefgregory that these things are offensive and soul sucking. chefgregory~ get out ASAP. Don't look back, I'd say, don't even look for a rec since the people you are trying to impress probably know what goes on there. You cannot work for long in that sort of atmosphere without it taking its toll. Keep the job to pay your bills, but get out ............. Please keep us posted. The lines between good and bad tend to get blurred during economic downturns. It is what it is, and you have to take care of your family. It WILL get better. Kathy

I thought it was Andrew about Spike. ???

Wow, Chris. that is a surprise, isn't it? Thanks for taking two for the team !

Why am I getting this niggling little sensation that is making me look to the past for the Five courses from the French Laundry Cookbook, Triumph or humiliation? thread from bilrus?? e were on the edge of our seats waiting to see how it came out. About TIME we had another !!! Carry on,nomad, and good luck ! We'll be watching.....

very funny, Rob...............been one of those days. I misspelled my own last name !

it'll be fun ! Take pics !

I second the request, isomer. I tried searching online but haven't had any luck . Abra, your savory cherry soup sounds awesome. I love the thought of cherries and sage, and happen to have some cherries in my fridge right now. Could you elaborate?

I remember reading about this before on a blog that was reviewing his restaurant 'Home" last month (I think). All sounds good to me but the oysters with Tabasco dippin' dots sound especially fascinating. I'd be thrilled to eat at either one's restaurant and was happy to see two class acts get their due. Congratulations, Stephanie !

Looks like quite a feast, Doodad. How were your wines?

Thanks, Chris, I'll check it out. I so rarely bake, I never visit that topic. (Which is also why my pastry sux )

josho~ What is this? I desperately need a crust that won't let me down and that looks terrific!

Doodad~ Where do you live? How much can you spend per bottle? How many people are you feeding? Kathy

Cool ! Hopefully someone who has one will chime in.

Comments like that require mandatory pix.

The cherry rice is SO good ! Can you tell us a little about the lamb? (It sounds awesome with lamb but all I can find is my Persian lamb which is roasted, no sauce....or the Sultan's Delight (Braised Lamb on Smoked Eggplant Cream) which might work. I forget who gave us that recipe in one of the foodblogs, maybe?

That looks beautiful and delicious ! I am not a fan of fruit sauces with meat but I'd gobble that up in a minute I have taken to buying tritips on sale, seasoning and freezing them just to have for this technique. I've probably made 5 or so (I like having a cooked one in the fridge to nibble one) and have never been disappointed. Thanks, PamR for the idea !

I really liked the guest chefs a lot, thought their comments were well made. No question Spike=snark. I hated looking at him almost as I hate looking at Lisa (a lot !) I don't watch 'Survivor' and think this has very little to do with that type of mentality; it is about who is the best in cooking, organizing, planning, motivating a team.....right? RIGHT ? How many are needed for the final? How many are left?

I love this book in concert with "Happy in the Kitchen" and "Bouchon". Lovely to look at but also excellent to cook from. I guess I like cookbooks that #1 are a bit unusual #2 seem to tell a story, of sorts, not throw down a handful of recipes which brings me to TASTE One Palate's Journey Through the World's Greatest Dishes, David Rosengarten those who pay attention know that it broke my heart when Taste went dark, and I've never gone back (to Food TV) but this helps, a little. Love the conversational tone, good recipes, too....