Nina C.

Joe - you read my mind! I was just sitting here thinking that I wished I had a few more hours before I have to leave, so that I could make gingersnaps with lemon gelato. So good! I thought I'd share two desserts I've made recently. First my sweetheart's birthday cake. It's an almond cake with chocolate ganache and crushed almond brittle between the layers, and whipped cream and mascarpone frosting. The recipe instructed to make chocolate bark for the top, but I rebelliously just put more almond brittle on top and drizzled it with melted chocolate. and a slice: (excuse the blurry picture and paper plate) A few weeks ago, I made a sour cherry pie. I used Ruth Levy Berenbaum's cream cheese pie crust recipe rather than my standard shortening/butter recipe, and it slumped. I made another sour cherry pie with my crust, it didn't slump, but I burned it slightly so didn't take any pictures. And then, sour cherry season was over. I guess I'll have to wait to get that picture-perfect pie.

Hi Kent - Thanks so much for blogging. My family is all from Houston, so I go there a few times a year. It seems like we always go to the same tried and true places so it's good to see your haunts! I can't wait for bbq. I can sometimes convince the fam that it's necessary to make the trek to Luling, but usually we stick to Goods. My grandparents were Ottos fans but my dad refuses to go there. Cheers! Nina

Have you considered Bacchus on Atlantic Avenue? Not in Park Slope, but not hard to get to from BBG. They're affordable and I know several people have had wedding receptions there.

Thanks so much for the suggestions everyone. I have the space for the party, and the cake (My dad's partner is a baker) for free. I had thought a cocktail party would work, but given the cost of staff and rentals in NYC the price gets very expensive anyway. One caterer told me that the amounts of food you need are similar, and in the end there's not a huge difference in cost. I need to look more thoroughly into providing my own alcohol - how much that would save. I haven't heard of Indiana Catering, but I will look into them! Thanks.

While making sweet potato biscuits, I will never again forget to measure the amount of cooking water I add. If I do, I will never again add several more cups of flour in attempt to correct the texture, then say bang it all and go to bed, only to wake up to find the batter has risen all over the machine, the counter tops, the stove, etc. Perhaps I should amend this to say I will never again attempt late-night baking while on cold medicine. But making cookies while tipsy at 3 am is always fun and worth the morning cleanup. also I want pictures of this one too!

I'm so glad you're doing this! I always tagged along on my dad's business trips, and got to eat at places like the Four Seasons at about that age. It made quite an impression on me, as I'm sure this trip will for your daughter. I'm a huge dessert fiend and I went to JG for lunch on my birthday. With three of us, we decided to go ahead and order all four desserts on the menu. The waiter kindly brought over a fifth dessert from Nougatine. In the course of serving the desserts, he overheard my friend talking about my birthday, and then brought a sixth dessert with a candle in it! Needless to say, I was very full but in heaven. I liked the desserts from Nougatine slightly more and they might be more up an 11-year old's alley. (I didn't take notes or photos on the meal - I wanted to just enjoy it and remember the whole experience my way. But one JG dessert that particularly stands out was a beet parfait with a yogurt powder. On the other hand they also usually have a chocolate plate, which is still pretty sophisticated.). One other consideration: I love the food of fine dining but I don't always love the fussiness of fine dining service. We had a 2:30 reservation, I believe, right at the end of lunch service. When we arrived, the room was full, and it was a little hard to relax. But as business lunchers left, and the room got progressively emptier, we were able to chat with our waiters and feel more comfortable. And with a late big lunch, we didn't want anything for dinner - just some cocktails and birthday presents.

My sweetie's birthday was sponsored by Baking: From My Home to Yours, with a dash of rebelliousness. Since he's a sports fan, I made the Nutty, Chocolatey Sour Cream Bundt Cake in Williams Sonoma's stadium pan. But I made the swirl with cranberries, hazelnuts, bittersweet chocolate chips and a tablespoon of brown sugar, in addition to the prescribed white sugar, cinnamon, and nutmeg. (The original also calls for mini chocolate chips, raisins, and walnuts). The cake itself is a lovely light orange cake that worked perfectly with my flavors. My only regret was the pan. While my sweetie loved the shape, I wish the cake had been a little thicker so that the outside could be crunchy while the inside stayed moist, and so that there could be more swirl action. Then I felt the need to bake some more, so I also made the chocolate-chocolate cupcakes. I really shouldn't have, because I didn't have the time or the buttermilk. So I substituted plain yogurt for the buttermilk, and you'll see that I didn't whisk in the powdered sugar perfectly into the glaze. Other people seemed to like them very much but I vastly preferred the cake. Dorie, both of us thank you for such great recipes!

I'm getting married next year in Fort Greene, Brooklyn, and obviously I love food (or I wouldn't be here). It's an evening wedding and I want it to be sophisticated, but casual and fun. The problem is, I want to have 130-150 guests, and I'm on a tight budget of $10k for catering, including rentals, staff, etc. (I imagine that anyone who has planned a big catered event before in NYC is saying "oof" right now.) I've been searching for a caterer, but so far my leads haven't gotten me that far. Either it's too expensive, or it just seems like crap wedding food. Here are the foreseeable options I've found: - A relatively light cocktail spread (no stations, just passed hors d'oeuvres) with Seasons Catering but their stuff looks interesting and appealing. - Drop off catering (but I'm not sure from where exactly.) I worry about cold food, and having to arrange some staffing. Also, I'd still need hors d'oeuvres for before the meal. Places that I know do this - Cafe Habana, Soul Spot, Smoke Joint - not exactly the kind of food I had pictured for my wedding, but it would work, I suppose. See worry above about crap wedding food. - Trying to cobble together cooking friends to put together something ourselves. Why does this smell like disaster, and a very stressed out bride? - An amazing caterer that I haven't discovered yet who could do something interesting for me! Any ideas, suggestions, etc? What do you think about any of the above options. Thanks so much!

Patrick! It's so good to see you here. I've thought about pming you a couple of times to find out where you'd gone to, but then worried that would be too intrusive. I myself haven't had anything to contribute to this thread because I just keep making the applesauce spice bars and the korova cookies. They're both very easy, and I know I've got the ingredients at home and the time to bring them together. I never make the glaze for the bars -- I think they're better without! Congrats to Dorie on the cookbook award and the Who's Who of American Food and Beverage! They are both well-deserved. (When I went looking for the exact title of the Who's Who, I found Dorie's blog. Why didn't I know about this before????)

Chufi! So glad to see you blogging again! And your adventurous week sounds exciting. I've been trying to do that once a week with the farmers market, but lately work and social demands have kept me from getting there. They don't look fuzzy enough, but are they fresh green almonds?

I'd stay in Northampton or in between Northampton and Amherst. The Lord Jeff Inn is a ripoff. Hotel Northampton is nice, charming etc., but I think costs too much for what it is. That's why my family always stayed at the Econo Lodge on Route 9. If you want nicer, see if the Autumn Inn in Northampton is available. Here's a list of area hotels: http://www.hampshire.edu/cms/index.php?id=9752 I hesitate to give you dining recs because I'm not sure what's still around. But Northampton is full of good dining spots and shops to poke in. This is where I took my family for my graduation dinner: www.siennarestaurant.com/ It was lovely. And this was always a favorite special spot: http://www.tripadvisor.com/Restaurant_Revi...sachusetts.html But it's been 7 years since I was really around the area much, so take my recs with a grain of salt.

Just to be a voice for the other side - I often go to a restaurant more for the pastry chef's reputation than the chef's.

Since the only two things left in the teaser photo are cherry juice and lemon, I'm guessing cherry pie? Edited to add - oh especially since I see you saying that it's roast chicken and potatoes for dinner. Very sneaky for saying you were making dinner, when really it was dessert! That is, assuming I'm right.

Wow Ann - those marbled cream cheese brownies look fantastic. Any chance of sharing the recipe?

I'm loving the responses to this thread! When you come to my house, unless the invitation specifically says "fancy dress" then come as you are, gas station dirty shoes and all. I'll worry about mopping and vaccuuming afterwards. Often it will be pot luck, but I'll have made plenty of food to ensure there is enough to cover all those who simply brought a bottle of wine or nothing at all. I'll extend an invitation to those I run into during the week, and there will be many people who have RSVP'd at the last minute. Consequently there is liable to be too many for my small NYC apartment. I'd prefer if you didn't teach each other tap dancing steps at 11 pm, but I'll take care of bringing a cake or bottle of wine to the downstairs neighbors when you do. Please be aware that my friends will talk loudly and sometimes inappropriately. People who I'd never have imagined getting along will find themselves deep in coversation, and long time friends will finally have the chance to get together. The food will be delicious, if I do say so myself, but it will be secondary in importance to the connections made, jokes told and community formed. Sometimes, a friend who seeks a quiet moment away from the crowd will start doing the dishes, but otherwise I'll load the dishwasher and throw away the disposables as the last guests are lounged in a heap on my couch, shooing them away from helping me. And when you all do leave, rather than immediately going to bed, I'll sit for a minute, surveying the room and remembering the good memories of another successful meal.

Before or after your trip to Chez Panisse, stop by the Cheese Board across the street for incredibly friendly service, great cheese, as many tastes of as many cheeses as you want and more at this worker-owned collective. I went to lunch at CP which was fantastic. I appreciated the chance to order a la carte, and was fortunate to have Alice Waters herself recommend a few dishes. We took some but not all of her recommendations and loved everything except for the dessert we split. (Still good not just quite at the level of the other things we'd eaten). It sounds like a fantastic trip! Get lots of walking in and work up your appetite.

My sister had surgery on Friday, and was scheduled to be in the hospital through Sunday, so we didn't think we'd really have an Easter dinner. They let her out early on Saturday so I put together a fast simple meal, primarily consisting of what the patient wanted (and what was still looking good at the store.) radishes, irish butter and sea salt on baguette artichoke and fennel caponata on baguette spinach salad with strawberries, blue cheese, and lemon vinaigrette smoked ham roast chicken sweet potatoes with candied pecans sprinkled on top spring peas with onions and mint chocolate chip cookies Dorie Greenspan's applesauce bars minus the glaze apple caramel pie (brought by my aunt). After a day and a half at the hospital watching crap tv, the quiet meditation of cooking was so nice! No pictures but great memories. Especially when several family members have had health issues, it's just nice to have an excuse to gather around the table together.

If I were making this list for my husband to choose from, I'd put the classics, but also a few variations. So Apple, but also Apple Rum Raisin, Apple Caramel, Apple and Quince, Apple with a Cheddar Crust. Here are some of my favorites: Pecan Pumpkin (combo of the best of both in one pie) Shaker Lemon Bourbon Pecan Blueberry Three Berry with vanilla cream (from epicurious) Strawberry-Rhubarb Pear and Frangipane Chocolate Banana Cream Oh! I almost forgot peach pie! But please wait until the absolute HEIGHT of peach season, and remember that canned peach pie filling is useful for nothing but a door stop. Sour cherry pie with a lattice top, warmed with a big scoop of vanilla ice cream. If he wants to play Jack Horner, you could make a plum pie or plum almond.

JAZ I LOVED Candyfreak - I found it so funny and entertaining yet educational. I read it all in one sitting.

I made apple for work, and a square apple rum raisin and a round mixed berry for a party after work. The square said "pi r squared" on top but I forgot my camera! no pictures Thanks for the reminders of pie day! I have had my regular part shortening/part butter recipe, but recently I began experimenting, trying to find a recipe that eliminated the shortening with even flakier and more tasty results. One of those experiments apparently got chucked in the freezer. I made the mistake of thinking it was my original recipe and was not pleased with the results. But the apple pies were made with this Ruth Levy Beranbaum recipe, which was awesome. I might play around with the butter/cream cheese/cream ratios as I missed the flavor of good butter. But the texture and tenderness were worth it. edit to fix html

Carolyn - I just got back from a trip to San Francisco, and the friend I stayed with lives murderously close to Tartine. This meant many mornings were spent with a fresh pastry. (The other mornings were occupied by Strauss yogurt with a dollup of June Taylor peach butter on top. You lucky San Franciscans.) My favorite things (these are terribly unoriginal, they seem to be other's favorite's as well.) - the morning bun - OH the morning bun! it's like the amazing child of a brioche and a cinnamon roll, topped with (I think) orange sugar and a small amount of orange glaze. These would definitely be my undoing if I lived there. - the pain au jambon - a croissant with deliciously smoky ham and gruyere inside. One morning the ham didn't seem to be as flavorful, but it was deliriously good the other days. Pretty good - -the croissants. My friends swear by both the regular and chocolate croissants, but they seemed to me to be merely average and not stellar. Of course I'm a bit of a croissant snob, and have searched all over Manhattan and Brooklyn to find my favorite one. To each their own, I suppose. Not my cup of tea - the shortbread. It seemed just crumbly, not flavorful or decadent enough. A disappointment. I wish I'd found this thread before I went on my trip! Still, we had a great trip with tons of good eating.

Oh I didn't mean to shill - after all, lots of egulleters don't live in Vancouver or New York. I meant more a response to the questions I asked above, giving the curious among us - and those who might think of doing something similar - an insider's view. It's a pretty cool thing.

Thanks Ling - you should post about Cache too!

The crowds on Valentine's Day? eh, whatever, it's New York, it's crowded. The more expensive meals with less quality of preparation and service, no thank you. That's why we've given up on restaurants and instead had garlic and rosemary pork loin, polenta, salad, and chocolate souffles at home. Then today we went out to Jean Georges for my birthday. We even had Dustin Hoffman as a dining companion. If I had been in your shoes, I probably would have just ordered in dinner to my desk, then cabbed it to the opera. Or sated my hunger with a quick snack and then made myself a late-night dinner at home. That's what I did when I was a regular lincoln-center-goer.

If you've noticed Daniel's signature in recent weeks, read Megan's food blog, or read New York Magazine's Grub Street blog, you've heard a little bit about Bite Club, the new private dining venture of Daniel and his sweetheart, Alicia. But we've heard relatively little about this from the man himself. I'm wondering how it's going? Are you having fun? What have been the best and worst parts of it so far? It seems ambitious to have two dinners every weekend, in addition to the other little dinner parties you throw here and there. Are you exhausted? Envigorated? And last but certainly not least, tell us about the food! I love your contributions to the Dinner! thread, I'm wondering what new things you've discovered/invented recently. edited to fix html.