BarbaraD

We just spent a long weekend in Chicago. On Thursday we had a reservation at Charlie Trotter's. When we got there at 9 pm the hostess informed us that the people who had a reservation for the kitchen table were delayed on a plane and would we like to dine at the kitchen table. One of the best meals ever. On a par with Per Se. We asked them to give us a printout of the menu because there were so may courses that we couldn't possibly remember them all. They even left some out. first 11 tidbits (amuses?). Spring Onions with leek sauce, blue fin tuna with candied grapefruit, zucchini blossom and teardrop tomato salad, Santa Barbara Uni with frozen horse radish, hamachi with kalamata olive sorbet and spanish paprika. Pierre Peters Cuvee de Reserve-blanc de blanc. There were more courses but Steven didn't list them. Next veal heart with picked celery and yellow curry. White Asparagus with Dragon Beans and summer truffle, Gryber Veltliner Federspiel, rudi pichler Wachau 2004 Loup de mer with tofu, lotus root & hijiki Celery root soup with confit shallot and pumpernickel bread (outstanding--prepared by chef brett we were told) Meursault "en la barre" francois jobard 2002 Grilled squid with tapioca and meyer lemon. Also baby squid with a black sauce that Steven, our waiter, forget to list on the menu. Sauvignon republic sauvignon blanc, stellenbosch 2005 Whole roasted squab with chantrelle mushrooms & braised sweet onion. Movia pinot nero, brda 2001 Four Story Hill pork loin with porcini mushrooms & elephant garlic. here too Steven didn't list two other pork preparations that were on the plate. Barolo "serralung d'alba massolino 2001 Wagyu strip loin with black cardamom mole, short ribs and quinoa, garric cellars cabernet sauvignon napa 2003 coulommiers with smoked lardon, mache & savory fruit cake, clonakilla shiraz, viognier canberra 2004 brazilian acai with hear of palm & watercress michigan rasberries with ricotta & fennel, organic peaches with sesame creme & sezchwan peppercorns, raw cashew cheesecake with mango& cashew fruit ganite, duck egg creme brulee with ginger & millet seed tuile, venezuelan chocolate with sour cherries & creme fraiche, colombian chocolate with hazelnut ice cream smoked banana, bodegas gutierrez de la vega "casta diva-cosecha miel" alicante 2004, campbell's "tokay" rutherglen NV The service was wonderful and the meal incredible!

Very similar to one that I thought I had improvised. I use 1 1/2 to 2 pounds of turkey and only 1/2 pound of what my butcher calls meatball mix (veal, pork, beef). After browning the onions, I add fresh mushrooms and saute until done. I haven't tried the beer, but will. Add egg, salt, pepper, parsley, mustard, bread crumbs, and sometimes a little red pepper (or crushed red pepper flakes) to liven up the turkey. After mixing and molding, I drizzle ketchup in a fancy (haha) design on top, and bake. Everyone loves this.

Joe's for lunch is the answer. We gave up on trying to get in for dinner. Now when we land, we rent a car and head straight for Joe's. I think they open at 12. Tastes just as good for lunch and there is no waiting.

Just came back from Sanibel. It was cool AND the mosquitos were biting. I'm still scratching. If bugs love you like they do me, take some repellent (I forgot). The Mad Hatter is very good. We had the tuna sashimi and veal chop; both were very good. We ate at a place called La Vigna that was pretty good also. For lunch, Gramma Dot's in the marina is nice. The restaurant at the hotel, Casa Ybel, we stayed at is also good. The restaurants were empty. Two of the largest hotels are still closed and will be for a while. Debris is still on the side of the road. A waiter told us Periwinkle Lane was closed for a week.

My mother's split pea barley soup. short ribs 2 carrots 2 celery ribs soup greens 1 package mbt chicken broth 2 packages split peas 1 package barley mix Salt and pepper to taste Cover short ribs with water. Add soup greens, carrots, celery. Cook 1 hour covered. Salt and pepper to taste. Remove greens and discard. Mash vegetables--carrots, celery, turnip, and root vegetables that came with the soup greens. Add 1 package mbt broth, split peas, and barley. Cook covered 1 1/2 hours, stirring occasionally. Add water if necessary. Easy and really good for cold winter nights. A good chaleh bread makes it even better.

Some excellent suggestions. I should have given more information. These are friends. As well as being an amateur cook, the hostess is also a gardener. They have a fruit, vegetable, and flower garden. Both are originally from Minnesota. We live in a suburb of New York City. I'm sure they would love the teapot and assortment of teas. Also the suggestion about Garden Design (I'll have to find out if they already have a subscription).

Thanks for your suggestions. You're absolutely right, that is too much money. I don't know what I was thinking. I like the idea of a serving dish. It's true that you can never have too many of those. Maybe I can also think of something interesting to put in it.

Open to any ideas. Can be food or non.

Going to a small annual dinner party--six people. Looking for something different to bring an amateur cook. Price range between $50 and $100. Wine is out, they have an extensive cellar. Any ideas?

Fresh strawberries covered with heavy cream accompanied by a rye or pumpernickle sandwich with swiss cheese and butter or mustard. Diced cucumbers, onions, radishes, green or red peppers, in sour cream or yogurt and lots of salt. Rye or pumpernickle with butter.

By the time desserts came, we were so full of food and wine we couldn't really appreciate them. It seemed that they just kept coming. The last thing I remember was a creme brulee that I couldn't even touch. We were there for 4 1/2 hours. The restaurant was full. Quite a dining experience.

Four of us had dinner at Per Se last night. The service was exceptional and the food superb. We all had the nine course tasting menu. Aside from the dishes mentioned, two of us had cucumber soup and two radish soup. Of course, we switched halfway through. The consenus was that the radish soup had the edge. We sat close to the private room, but not at the window. Wonderful evening.

Since trying the cauliflower recipe, I have roasted broccoli, eggplant, and stringbeans. The best is the cauliflower, but all taste delicious.

Just tried the Kaspar recipe and it is delicious.

Great Desert Recipe and very easy. I found this years ago (don't remember where) and it never fails to impress. Large container of lemon ices Grand Marnier Strawberries Confectioners' Sugar Dig holes in the ices. I use a metal skewer. Pour in Grand Marnier (as many holes and as much as you like) and return to freezer overnight if possible or a few hours. Serve in beautiful desert glasses surrounded by huge strawberries and sprinkled with confectioners' sugar

Break matzo into small pieces. Cover with cold water. I use one egg for two matzos. Let matzo soak while you beat eggs and heat butter in pan. Just a few minutes. If it gets to soft it doesn't taste right. Drain matzo and mix with eggs. Add kosher salt to taste. Scramble in pan until dry. I just keep tasting until it gets there. Enjoy. :)