laura

Ticklemore looks intriguing, does anyone know who might be selling this cheese in NYC?

I think Prune is overrated .I have been there for dinner and brunch. What really annoyed me about the dinner was the mess they made of pork cooked in milk. I have made this dish many times, and it is always succulent, that's the point of the dish, their version was dry and rather tasteless. The succotash, served with it however was very good. The desserts as I recall were also kind of dry and tasteless. The brunch was very ordinary a much better one is served at Noho Star not far away. Not to mention the uncomfortable setting and tables so close together that you can easily eavesdrop, not something I willingly wish to do. A far better choice , right down the street, is The Tasting Room, Unfortunately, also intimate, but with much better food and a terrific wine list.

thank you Cathy for being such a wonderful hostess to a bunch of lively and at times unruly types. Some thoughts about the breads and such. Firstly I experienced a sense of awe gazing at the table, hopefully you will all see what was on it. It was certainly a sight to behold. We really do like to bake it's not all talk on this site..

Cavolo Nero, or Tuscan Kale is an extremely beautiful edible plant. It has dark grey green, crinkled upright leaves, that are very striking in a mixed border. I haven't grown this myself, but I expect to do so this year. I always forget about it and then when I see it in someone's garden, I vow that next year I will include in my planting.

The calzones were unlike any I have ever had. I wonder what is the origin of the shape, Is this Dom's creation or might it be derivative of Sicilian pastry. Does anyone know about this?

and sometimes the food although perfect inmost ways is in a setting that interferes with the enjoyment of the meal,{ noise, uncomfortable room, }; It seems to me that one needs to strike a balance,; one that is very delicate , between one's high expectations, and the reality of the present experience. I don't feel upset that I cannot enjoy the ultimate beurre blanc frequently, rather I am grateful that kind of experience exists , that I have recognized it's value and am glad that it is there . . . I am able to draw on those memories, and feel nourished by .them. .

Ed,In the pursuit of the authentic Moo Shu Pork experience, when are you inviting us to your house?

Pan, I had a different experience with Habib's Place. I didn't eat in , I ordered a meze platter to go. and my general opinion was that Rainbow falafel on l7th st was better. The falafel was nothing special, as were the other ingredients that made up the platter. I certainly would not go out of my way for this place, and I found the service to be lackluster and quite perfunctory. Also at $9.95 this was not a bargain and the portions were small.

Thank you Nina. . This is truly pizza brought to another realm entirely. My favorite among favorites was the artichoke pizza, a disc of molten cheeses, non greasy, when combined with artichokes {vrai} resulted in an ambrosial combination. {Who would ever think that I would wax ecstatic about pizza} But really it was the whole experience. An artisan who really knows what he is doing ,in our midst, in Brooklyn . Not really that far away for an authentic experience. A rare commodity nowadays. The wines and the company were also great.

I will be bringing black pepper, herb brioche bread 2 loaves. If additional cheese is needed, I can bring some. Let me know.

StellaBella, You know I love buttery cookies and this recipe sounds great, I can't wait to get out my cast iron skillet.

Sure. It's a variation of a recipe for lemon pancakes in Marion Cunningham's book The Breakfast Book. 3 eggs separated 1/4 c flour 2 tb sugar 3/4 c ricotta cheese 1/4 tsp salt 1/4 stick butter, melted 1 tbs lemon zest Separate eggs and beat egg whites till stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt and lemon zest till well mixed. Fold egg whites into yolk mixture, gently stir until there are no yellow or white streaks. Then cook on griddle, over med heat. {my only change is to add good quality ricotta instead of cottage cheese} The pancakes are very light and airy.

Leslie I quite agree with you about the cornstarch, which is why I posed the question. I have made zabaglione, sabayon before, and used moscoto d asti, not champagne . When I have made it in the past I have placed my kitchenaid mixer bowl over simmering water, beating with wire whisk to increase volume. This time, I used a double boiler and didn't achieve the same kind of volume of mixture because the surface was smaller. Then I transfered the mix of brut rose champagne, egg yolks, sugar, roughly the proportions mentioned by steve to my mixer and mixing further increased the volume and cooled off the contents. I then incorporated the whipped cream, folding it in. I served it cold with macerated blood oranges and served it with the same champagne. The intensity of flavor of the the champagne in the sabayon and drinking the champagne, unorthodox as it may seem, worked very well. Because, it was never incorporated fully, the mixture separated somewhat, not evident when it was served , Because, it tasted so good,I didn't want to throw it out , so the next day, I put it back on the stove and cooked it until it thickened into a creme anglaise, Since it was breakfast time, and I wanted to use up some tipo romano style ricotta, I made ricotta ,lemon pancakes and put the creme over it , it was great.

Liza I envy you , I haven't been in that area for a few years but I remember winter to be a beautiful time of the year, of course Santa Fe "s weather is great all year except for a muddy spring. I second Cafe Pasqual. It is excellent for all three meals. Rancho Chimayo, is , I suppose , authentic , the drive is very nice, but in my experience the food is not that great. Remember, Margueritas at that altitude can be lethal.Guadeloupe Cafe, always crowded, good for breakfast. It's been so long that I have been to Coyote Cafe, that I couldn't vouch for it but it has been good and inventive in the past. Santa cafe, I have generally been lukewarm, about., Lafonda as an example of idiosyncratic early southwestern design should not be missed, the food in the restaurant is ok. The various pueblos usually have ceremonial dances this time of year. Bandolier park is a great place to hike and explore cliff dwellings, and it is close to Santa Fe.

there is also a creme fraiche from California, I can't remember the name that is pretty good, not as good as the french, and certainly not as good as the creme fraiche sold in french cremeries or fromageries that is sold to you from big bowls, and then ladled out into small containers. that"s the best!

Probably brioche pepper bread with herbs

I don't know if this would really fit into your construct, , Steve, but Marcella Hazan has played a pivotal role for americans, who cook, regarding italian cuisine. I think this is true because she can present the cuisine in a clear and opinionated form, in her cookbooks,. She also has an influential and devoted following who have taken classes with her both in the US and Italy. Madeline Kammen has also been an important factor but I think her influence has been felt through the many cooks who have trained with her and their presence is felt in restaurants in the US. I don't think she has had the impact on home cooks the way either Julia or Marcella has had..Certainly I expect reading and cooking from both Marcella and Madeline's books stimulates ones appetite for the real thing. to experience the real thing

This is a parody, right? How clever, and well thought out and such an improvement . I'm kidding. It's really very dull.and although most of the off topic chats didn't interest me I think it was brilliant idea to come up with a thread that is worse than the off topic threads.

Actually the date is an inspired choice, we can have a bread bowl instead of a super bowl. The date and time are fine with me.

Helena I too read that artic le and was intrigued by the book, I'm sorry that you have been unab le to find it, I was going to try and I can see that you have already gone to so much effort to no avail. Interestingly while I was reading a book by Emma Tennant "Burnt Diaries" and mention was made of Auberon Waugh , his attacks on Angus Wilson .described by Wilson as "spiteful babies" including Martin Amis in this description. At the same time I was reading the article in House and Garden . A most fascinating man, I think. lIf you do find the book I would also be interested .

I would like to make a sabayon sauce for dessert using champagne. Does anyone have any recipes, also could the champagne be used after opening for this , the next day. forinstance? I looked at the recipe in Simca's Cuisine, Written by Simone Beck, but it includes potato starch and I'm not sure that would be necessary.Also Julia Child includes cornstarch. Now I'm wondering if a Zabaglione would be simpler? Any suggestions?

OK Laura

I'm surprised that no one has mentioned Ronnybrook egg nog, available at Union Square Greenmarket, Whole Foods and probably other places, it's not bad for storebought egg nog. I also admit to a strange liking for the Starbucks eggnog latte, it really isn't very good but it has an addictive quality somewhat akin to liking the original yankee doodle chocolate cupcakes.

As an aside I think Gerard Mulot's Bakery in the 5th or 6th is very overrated ,.. I purchased a fruit tart to bring to a friend in the south of france, and it was definitely not up to the standards of Jean Millet. One hears a good deal about Mulot , but not much about Millet and he has such wonderful stuff.His establishment is very tiny, but there are a few tables where one can sit and enjoy the food. His cafe complet is expensive but worth it. It is the opposite of the fashionable patisseries like Laduree, LeNotre, etc. A neighborhood establishment, but one that is excellent, the standards of the above without the cachet or atmosphere., definitely not your typical neighborhood bakery.

Louisa have you ever been in the wonderful bakery on {I think St Dominique} I believe it is called Millet.. When last in the area I thought their brioche to be wonderful.I think the owner has another bakery in Tokyo.The coffee was also special.