rhinopias

Since Fox and Obel has shown up here I'm curious if anyone else has eaten in the cafe recently. It had been 5 or 6 months since my last visit and the menu seemed " dumbed" down for lack of a better term and the food that came out was over cooked and bland. Has something changed?

Crazy???? Nope. Smart way to enjoy a small portion of something decadent? Yes. I'm in the same boat on this one.

Cardamom is an easy one for me. Be it in cookies or a Bison burger I find it very haunting, and I really enjoy it mixed with corriander and cloves. The herb is a little more difficult for me as I can change from year to year. The old stand by is cilantro, however right now I'm loving tarragon. I hosted a dinner party this weekend for 14 and served blanched asparagus with a fresh poached egg and a compound butter consisting of tarragon, shallots, and a little left over Meyer lemon zest. mmmmm....

I'm going to jump in with a brief comment. I've been three times in the past two months and the pasta is the best I've ever had.....not the sauces/gravies the pasta itself is toothy and tender. The four course menu is a steal.

TAC Quick is worth the train/taxi ride for the Thai language menu. The fried chicken w/ tamarind dipping sauce is great and the crispy on choy salad will stop you in your tracks. Other highlights are the star anise dish with a hard boiled egg and tofu, Thai beef jerky, Suki, and the Issan sausages. If you go, your in for a real treat.

Abra, I had just finished my menu, but what a great idea. Thanks, I'll check it out now.

I am cooking for a friends birthday and her husband is suppling the wines....all California Cabernets. I am completely stuck on a few lighter/vegetable courses that would stand up to these bold wines. I need 6 to 7 courses and all my ideas are so rich and heavy. Blue Cheese and Walnut tart w/ a small herb salad, Chorizo Stuffed Bacon Wrapped Dates, Coffee and Ancho Chili Brasied Short Ribs w/ Celery Root Potato Mash, all my ideas are running this heavy. Any ideas on how to lighten up at least 2 courses? Brussel sprouts, Squash? Jim

Any local pet store will stock salt, a hydrometer, and a small air pump. Put them in the bath tub with bags of ice to keep cool. Do a small change of water daily. Very easy and probably $30.00 tops. I know, I work at an aquarium!

These are quite funny, however last year the boys thought I had run out of booze, overstock was on the back porch, and they sent two people out the back and up the street to buy more without checking with me! It really is a big night for them. I will have one person in the kitchen reheating, plating, and cleaning. The bar will be self service, and my partner and I will be serving. Bummer is today, a few days before the party, I find out one guest is a vegetarian! UGH!

Thanks for pointing out the spiciness of the chilis, I might need to rethink the spice level. Sunny, I'm right with you on the bread....the precise reason I have the mini sandwiches in last, however maybe I should add a savory biscotti or an ice box cracker. And I do make my own dukkah. I am terrible with desserts and was considering a platter of purchased chocolates. Any suggestions for a platter or passed desert that wouldn't require silverware?

I own a retail store and have a staff of 22 to 28 year olds to host for a staff holiday party. Well let me tell you these boys like their drink and after ten years of taking them out to restaurants it's simply become to stressful for me. Last year I had them all to my place and had a caterer prep most of the food for me. It went over so well that they requested the same party this year, basically because they can pour their own drinks. However, this year I will be doing all the cooking. Below is what I'm serving. Anyone else hosting a holiday party? Large cheese board Butternut squash soup "shooters" w/ crispy sage Crab cakes w/ Chili lime aioli Chipotle - Sesame chicken skewers Porcini and goat cheese crostini Chilled shrimp w/ Cilantro almond dip Pancetta crisps w/ goat cheese and pear Panko scallops w/ a chile chutney A selection of wild game sausages w/ an asst of mustards Dukkah crusted lamb chops Mini roast beef sandwiches w/ roquefort and caramelized shallots All items to be passed except for cheese board, shrimp, and sausage. I've made everything before and most of it can be done ahead. I will have one person to be reheating and cleaning while my business partner and I serve. Now, how to get them out before 4am???? Any thoughts or ideas would be great.

I made Fig and Roasted Grape Chutney and Espresso Candied Walnuts both from this months Bon Appetit along with Cardamom squares with dark chocolate and espresso icing that I make every year. The chutney is great and very attractive in a glass jar.

We went to La Petite Ferme last fall and while the food was great and the view heart stopping they were only open for lunch.

My favorite summer sandwich is fresh figs and rosemary goat cheese on a cibatta toasted on the grill or under the brolier.

Wow, thanks for the link. Never thought to search for a web site as our local markets have no such thing. I'm in town for a conference and have only one lunch available, would this market be a good choice. I'll bring or ship cookies if you'd like.....really.

Four of us will be in town from Chicago for a long weekend. Bona Terra has been recommended by friends that live in the area. I see decent reviews on Pittsburgh forums. Is it still a good choice? It was also mentioned that if we called far enough in advance that the chef might be able to prepare a tasting menu. Thoughts?

I'll be in town from Chicago in September. What days and hours is the market open?

Wow guys - thanks so much. I've found my self a little wiped for ideas after the week of cooking. I thinks Anna'a idea sounds perfect. I'll do the stone fruit salad w/ proscuitto and arugula and Anna'a pissaladiere. I don't know if the mayo will still be good?

This weekend I prepared a summer dinner for my husbands 40th with 70 guests. This Friday I need to prepare dinner for five and I would like to use as much of the leftover ingredients as possible, however these five people were guests for the previous weekends party. Suggestions on using these ingredients again would be much appreciated. Previous weekend included... 1) Procuitto, Brie, and Fig confit sanwiches - what's left is Procuitto which is easy to use with stone fruit or melon salad, but I have a lot of the Fig confit left over, I mean alot...it has rosemary and white wine overtones. 2) Roast Beef, Roasted Red Onions, and Lemon Basil Mayo Sandwiches - leftover pounds of Roasted Red Onions, I thought a tart but the onions contain Balsamtic and don't know how that would react with the cream based tarts, also a good amount of the mayo left.....crudites, but that's so boring. 3) Watermelon soup w/ Ginger - this I thought I would make into Aqua Frescas 4) a sizable wedge of Manchego is left as is a good amount of Arugula I'm thinking several small plates would be the most sensible approach, thoughts?

If your looking for dried porcinis I would call The Spice House in Chicago. They are located on Wells ave, which happens to be next door to my business. I buy excellent dried mushrooms of all varities from them on a regular basis. They are of great quality and are VERY resonably priced. You should be able to find the number on line. If you need, I could run next door and get the information for you. Jim

Rene - Thank you for responding. I have forwarded your site, which is great.

I have a friend that is wanting to throw a surprise dinner party for his wife that would include an in home chef willing to give a tutorial/lessons on what is being served. He would be looking for an upscale menu that would include multiple courses to which he could pair wines. Any recommendations for Chicagoland? Thanks

I followed a recipe on Epicurious for Herb and Spice Crusted Tendeloin with a Red Wine Shallot sauce for Thanksgiving and really enjoyed it. The rub is very aromatic with orange peel, cloves, nutmeg, and such. Should suit Christmas dinner well. There is no searing prior to the oven so the rub smells fantasic while roasting. I cooked at 450 degrees for appx. 25-30 mins till 120 degrees.

I saw whole canned lobes for sale at Sam's on North Avenue this past weekend. Shhh.............

I would ALWAYS have the wine pairings, 11 or 24 courses. I have always found them to be enlightening and dead on.