MiFi

Baked Cod w/tomato-caper sauce, potato & green bean salad

Outstanding! Many thanks for the list, and taking the time to post. I'll have to report back.

Ah, of course! Thanks for the recommendation (and taking the time to put together a list). I did Tri-Cities to Portland a few years ago - probably the most breathtaking drive of my life.

I'll be making a round trip drive from Seattle to the Tri-Cities area in a couple of weeks. I would greatly appreciate any roadfood recommendations (or any food/wine related recommendations) along Interstate 90 and 82. As always, looking forward to visiting your beautiful state!

Two eggs fried in olive oil w/Aleppo pepper, over easy, pork sausage, last of the bagel's from St. Viateur's in Montreal (NYC bagels are a sad comparison).

My basic recipe has been the same for many years: 2 Cups of bread flour 1 Cup whole wheat flour 1 Cup of warm water 1 package active yeast 2 tsp. salt 2 tbls. extra virgin Mix it all up, cover w/plastic, let is rise at least one hour (yes, I sometimes do this after work) or overnight in the fridge. Patience in forming it by hand. Topping I make while dough rises: Pomi brand chopped tomatoes Garlic Extra Virgin Hot pepper flakes Salt Mix it all up and let sit. Results:

In honor of Chinese New Year (and an attempt to recreate the delicious meals I have there regularly on business): Stir Fried Green Beans Sichaun Beef (from Breath of Wok)

Valentines Supper Beef Stroganoff w/Dill Spatzle Maple-Rasberrie Creme Brulee (prior to oven)

Just before hitting the road for work, I normally gear up by whipping up some home cooking, such as these meals before heading to Tokyo and Hong Kong... Goat cheese stuffed Chix w/mustard sauce & lentils du puy Veal dumplings Blue cheese burger, homemade baked beans, onion rigs Sausage & green pepper pizza

Would be grateful for any recommendations on good markets. Normally stay at the Kerry Centre Shangri-la, in the Chaoyang District - not a lot around.

I've revised the original recipe so that I keep everything in just one bowl - initial mix, rise (anywhere from 18-48 hours has worked for me), second rise, and then straight into a heated pot - hardly messy. I have also started keeping 1-2 tablespoons or the wet and risen mix for making a starter, keeping it in the fridge and feeding it with water and a bit of flour. Also, I always use 2.5 cups of King Arthur Bread Flour and .5 of KA Whole Wheat.

X-Mass Dinner: Prime Grade Angus Rib Roast for Two ...with Gryeure-Creme Fraiche Gratin leftovers were devine Small Plates for New Year's Eve French Onion Gratin Soup for New Year's Day

A new position has me in Beijing once a month or so, and I'm looking to broaden my culinary experiences. I was particularly enamored by a local dumpling house I was taken to last November - it was all they served and was definitely off the beaten path. I'll be in Beijing next week and looking for any suggestions on places to eat dumplings and other local cuisine. Also, if anyone can suggest a good market where I can stock up on Chinese ingredients (Schezuan Peppercorns, tea, vinegars, etc) I would be grateful.

Jambon et Fromage Omlete no-knead bread, baby arugula salad w/vinegrett

I live in DC and fly out of IAD all the time. Frankly its insane to even think of leaving the airport - or the security area where you'll catch your Paris flight. Figure by the time you get off the plane, find where your next connection is, that probably 1-2 hours. Traffic is horrible and its too much of a gamble. If you're luck enough to arrive or depart from concourse C, head over to Vino Volo - a decent little wine bar with nice snacks/tapas and friendly service (http://www.vinovolo.com/), and look forward to being in Paris (although CDG is an even worse airport than IAD if you can believe that).

Eggplant Gratin Serves 6 as Side. Adapted from Ina Garten's "Barefoot in Paris." 2 lb Eggplant 1 c homemade marinara sauce 1/4 c ricotta 1 c milk 2 eggs 1 c gruyere 1/2 c parmesean Preheat oven to 350. 1)Slice Eggplant in 1/8 crosswise and brown in hot olive oil. 2)Drain browned eggplant on paper towels. Season with salt and pepper. 3)Mix together ricotta, eggs, milk, and half of each cheese. 4)Layer eggplant on bottom of a casserole dish. Top with marinara, remaining gruyere, and then ricotta mixture. Top with remaining parmesean. 5) Bake for 25-30 minutes. Keywords: Side, Vegetarian, Easy ( RG1893 )

I'm now on loaves # 7 & 8. More or less using the original technique, but have gone w/two tsp. salt, and sometimes I use 2.5 cups KA Bread Flour and 0.5 KA whole wheat flour. I also do the second rise in an bowl oild w/olive oil and just dump the whole thing into a well used Staub enameled cast iron pot. Wonderful revolution! Staub Results: One after the other is a good way to go

Hash, Poached Eggs, Homemade Bread

Poached Eggs, Pork Sausage Potato Hash, Local Green Salad

Sweet and Sour Chic:

328 Spadina Avenue

Can't remember the name of the place, but last time I was in Toronto we stumbled on a gem of a Greek place in Greek Town, absolutely fantastic!

Excellent Dumplings in Toronto

Egges Benedict

I am the fortunate recipient of six Atlantic Canada lobsters given to me a few days ago while in Cape Breton, which I have cooked and shelled a have grown tired of eating lobster rolls. I need to use this succulent meat and am soliciting suggestions. I'm kind of wanting to put together a souffle or gratin. Anyone??