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  1. How about a bit of remoulade? And maybe a small baked ricotta? That would give you the salad and the transition. The mustard in the remoulade would be a nice echo for the mousse, and a light cheese course would anticipate the composed dessert. Or, how about remoulade with cheesy gougeres? Or a pear-Roquefort Madeleine?
  2. Bumping this thread, because it's been a while and I'm headed for a short trip to greater Santa Fe. What's great? I'm astonished at the stability of the recommendations here. I remember a bunch of places people extol in -- The Shed, The Compound, Coyote, Pascual, Geronimo, SantaCafe -- fondly from trips in the 90's. Unless I'm mistaken, I remember good things about Pascual from the 60's! That sort of stability does happen -- there are plenty of places in Paris that were good twenty years ago and are great today, too -- but I think it's hard to do in the US. I'd also have assumed that Santa Fe would have attracted a bunch of talent along the lines of Carlos Gaytan’s Mexique (Chicago/Top Chef), who does French-inflected Mexican, or Rick Bayless’ Topolobampo (also Chicago). And perhaps something innovative in the fancy food/informal service spectrum (like SF's Canteen -- fine food in a diner -- or Momofuku, or State Bird Provisions with its dim sum-style carts). So what's new and terrific in and around Santa Fe??
  3. Advance apologies for what's doubtless a duplicate query but... I just learned that I'm zooming into the city for a The Glass Menagerie, and zooming out again. I'd love suggestions for a convenient and interesting place -- needn't be fancy -- for an early dinner before theater.
  4. I'm heavily invested now in kolaches, and I'm in a minor panic. I've just mixed the dough, scaled up 4x from the recipe Jaymes suggested. (I translated the volumetric measure to 66oz) The dough is described, after mixing, as being "wet and sticky". What I have here is a very slack dough. It’s (barely) pourable. Can this be right? I'm keeping the faith, but I'm worried. How slack is too slack? How do I distinguish "wet and sticky" from "unworkable"? If, come morning, the dough really is too slack, what’s the best fix at this (6 qt) scale? I'm basically a loaf-at-a-time baker.Help me, egullet! You're my only hope!
  5. On the sausage rolls: are they going to stay tasty even if they sit for a couple of hours? Especially on the weekend, volunteers will be streaming in all morning. And on election day, you’ve got the poll workers at 6am and canvassers from 9 on. Should I be thinking of the sausage in these rolls they way I’d think of a paté? Cold sausage seems odd, but of course chopped liver and egg, or paté de campagne, makes perfect sense to me. Love the suggestions here! I may just try the Farinata, too.
  6. I've been tapped to prep morning and mid morning snacks for our critical special election here in Massachusetts. What should I make? The staging areas have no catering facilities to speak of. No staff. And lots of people will want to grab and go, which means breakfast pastry of some sort. Things I have in mind: - scones: currant, chocolate cherry, chocolate-apricot (Princeton), date - tea breads: pear-walnut, banana , lemon poppy - butter streusel coffee cake - grapes, apples, - gougeres, or maybe little eclairs? - something in the donut family (beigneits sur la plage, petes de nonne) I'm not entirely happy with this, even though I love carbs. What would provide balance? What would be a nifty indulgence? I'm toying with smoked fish or smoked turkey, but will people really like it? Cheese?
  7. Eastgate

    Superbowl – 2013

    Chopped chicken liver. I might make some brioche, too.
  8. Oh this is easy! Make a nice pâté sucre, fill it with lemon curd, and garnish with those blackberries! Enjoy!
  9. Try the little goat diner. I went a couple of weeks back, Izard was very much on the line, and it's a fascinating concept. Drinks: second violet hour. Alts: aviary, sable. Frontera alt: Mexique. Blackbird alt: Avec (next door, also Kahn. Have the dates)
  10. Our final package (huge) was thanksgiving, but that's inevitable in New England. Lots of carrots, turnips, parsnips, and winter squash. I really need to expand my winter squash horizons beyond roasted ( garlic, thyme) and pie. Not that there's anything wrong with pie.
  11. Eastgate

    Preparing custards

    I agree completely, if you're comfortable with guests in the kitchen or, if this is not an app, if your guests can entertain themselves while you're cooking the custard. Make extra. One can wreck a custard, even if you're good; stuff happens. But, definitely, if you can manage it, a la minute is better.
  12. Eastgate

    Preparing custards

    I'm not an expert, but I'm pretty sure the real experts will want to know whether this is restaurant service or family dinner.
  13. Can you envision a way to scale this to an app or tapa course? I'm just back from Kolkata and those Kati rolls sure are something to write home about, but I'm worried about balancing a meal. And it's easier to cover disaster if an app blows up!
  14. This fine thread has been quiet for years; what's best NOW in Kolkata? Also, about street food: any advice on safety and prudence for Westerners traveling?
  15. People should also keep in mind the generations of cooks that Alice Waters trained and promoted. Especially female cooks who, before Chez Panisse, were rare in the US snd even more rare in Europe. Add to that the role of Panisse in getting BayArea artisanal foods going, and you've got a legacy for the ages -- never mind the nay-sayers.
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