Marc Olson

Interesting comment on the menu at Araxis. I guess the duck confit and spicy tuna hand roll that we ate gave me a different impression of their menu.

I ate this past winter at Araxi. Good wine list and the food is a mix of French Bistro and Asian. It's big enough for groups, not sure if you need reservations or not.

I make 'home fries' at our cabin, mostly. I have a two-burner Camp Chef griddle that's well seasoned. Start by chopping some onion and sauteeing it on the griddle that's medium hot using butter. While the onions are cooking, cube some Yukon Gold potatoes, cover them with water and bring the pot to a boil. Cook for just a minute after the water boils (you're really just par-cooking them). Once the onion is done, remove from the griddle, turn up the griddle to high and oil with vegetable oil. Once the oil shimmering, add the drained potatoes. Let the potatoes cook on one side until brown, and then using a spatula flip to cook on the other sides. You won't get every side of every potato crisp. Once the potatoes are close to being done, add some diced peppers (I use jalepeno or poblano), and then at the very end mix the onion back in (if you add it to early either the potatoes get mushy or the onions get burned). Turn the back burner off on the stove, pile up the potatoes in the back, and cook eggs-to-order on the front half of the grill, serving up the finished potatoes as the eggs come off the grilll

Our boys are 10 now, but had their first culinary excursion when they were just weeks old. The first year is easy--they are portable and like to sleep. Once mobile the challenge begins... We've tried to give our kids a sense of adventure about food, encouraging experimentation when some of our other friends were pushing frozen nuggets and plain pasta. The 'No Thank You' bite at age three often turned into clearing the plates. Food means friends, and so over the years we've both entertained (with them lurking about) and been entertained (sometimes with, sometimes without). When we eat out we don't hesitate to bring them if it's a 'just family' evening, and will often join another couple and bring the kids along. They've learned to order confidently from the menu (look the waiter in the eye), and often That said, some of our 'old' friends stopped wanting to get together for anything once the kids were born; didn't matter what the occasion. So, we have new friends. Or maybe fewer, better friends. Some of our most enjoyable food memories these days are with a couple who's kids are now in college; their son (seems to) enjoys it when we get together to cook and the three boys hang out 'upstairs' while the adults cook and serve downstairs. Traveling also brings with it the opportunity for trying new things, and we've found that in France kids are seemingly welcome in many more places than here.

I like the frozen fava suggestion. I was in a cassoulet mood this weekend (more to come) and thought about making the fava cassoulet, but at $4/lb for the unshucked pods I opted to stick with the Tarbais beans I already had soaking... What type of duck did you use for your confit?

Last night four of us dined at Veil. When we arrived at 6:30 the sunshine was streaming into the dining room and the place was quiet. By the time we left (around 10:30), the bar was packed and in the main dining room only the communal table was full. It was our first trip, and we ended up ordering and sharing all nine of the items from the appetizer menu (including the one app special). Foie Gras 'burger' with peanut butter was an interesting twist. The guys liked it, the girls didn't. I thought the bun was a bit on the stale side, but the foie was well cooked. The special was a layered mousse with foie gra, rabbit, aspic and a icewine gelee. The consistency was a little on the thin side. Girls liked it, guys wanted another foie gras 'burger'. Beef cheeks with tomato confit were tender and delicious. Along with the beef we had the lobster mac 'n' cheese. Sauce was tasty, lobster perfectly cooked and we were split on the noodles, which were similar to spaezle. Next up was the spring onion soup with rabbit rillette--fantastic--and the asparagus tasting menu. The soup is a must have; the asparagus was interesting but not something I would order again. Tuna 'two ways': seared with ramps and a garlic sauce along with a tartare and mint aoli. The tartare was my favorite. The two salads were next. Beet salad was good, but better was the goat cheese salad. The goat cheese was fresh and served on the bottom of the bowl, lightly dressed lettuce leaves, pickled grapes and toasted hazelnuts. A nice transition to our entrees. We shared two entrees: flatiron steak with brussel sprout and potato hash. The meat was very good, some of the brussel sprouts were on the crunchy side. The other entree was a Spanish sea bass served with a pickled fennel salad and chickpeas/chorizo. The skin on the fish was crispy and the fish well cooked. For dessert two of us had the salted peanut butter ice cream (yum) and also the chocolate Mousse tower (!!!) and the strawberry/rhubarb sorbet. Our server was great, keeping up with new plates and silver service as we went through these courses. As we were leaving he said that if we call in advance we could arrange a tasting menu (as many courses as we want), so we'll be back to try that route soon.

I was in SF earlier this week and had a chance to eat at A16 (open on Monday nights!). It was a great meal. We started with a beet salad and the 'Verde' pizza to share. The pizza is cooked in a wood fired oven (I sat right across from the kitchen facing the oven) and was great. Even more fun to watch the guy managing the pizza oven and pies and stone, etc. He was hopping all night. For mains I had the grilled quail, two birds split and cooked perfectly. Well seasoned (hint of anise?) and crisp, but not overcooked. I love quail. Tuesday night I dined at Coi, Daniel Patterson's new restaurant. Disclaimer: the front of the house manager (Paul Costigan) is a very good friend of mine. I tried the nine course tasting menu and found it to be innovative but not over the top, everything done super well. I'm jet-lagged in NY right now so my memory escapes me on the complete menu--highlights were the scallops (sliced thin, served raw with shaved avocado and a vinagrette) and lamb cooked two ways (braised shoulder and roasted loin). The space is small (26 seats) but there's also a lounge out front. They do take reservations. I've eaten at Zuni a couple of years ago, haven't been back since the bad press started rolling in.

Seattle restauranteurs sound off on the 25-for-25: http://seattletimes.nwsource.com/html/nanc...46_taste22.html

Lots to consider given the parameters of your query (wife's culinary food preferences, broad/deep wine list, ambience, service). We don't get out much, so experience beyond our kitchen is a bit shy. I love to cook and have an extensive cellar, so the bar is high for dining out, and the WA state wine laws conspire against an informed wine experience (anything other than new releases) at most restaurants. I'm a huge fan of Nell's. Phil's food is amazing, but he suffers from location and ambience. We dine here as a family (10 year-old twin boys) often, but we bring our own wine. My wife complains about the decor and 'feel' every time, but loves the food. As do the kids. Phil and the staff do a great job with a 30 year-old floor plan and kitchen. Phil also hosts our monthly wine lunch (open just for us), so that adds to my connection to his cuisine. But, in the end, he needs to either move or gut the place and remodel. Or both. I've eaten at Fork in the past two weeks and look forward to a return visit. It's a small space, parking is difficult but the food is inspired. Lobster Dogs? Who would have thought... Canlis is the Seattle Classic; Shane manages an excellent (if not pricey) wine list. Food-wise I've never been 'wow-ed', but they try to span all ages, from 'prom night' to 'last supper'. Some other fun options to consider. The Harvest Vine in Madison park give you the 'tapas flexibility' to build your own menu. Their wine list is fabulous (and regional). If you like Italian, Cafe Juanita in Kirkland (a short drive/taxi across the lake) is worth considering. Holly creates inspired Piedmontese cuisine, the space is bit enough to have some 'buzz' but small enough to feel cozy. She was recently featured in the Wine Speculator, but despite that the food is great. Recent hits have been Plin, Beef Cheek risotto, and a the best rabbit I've ever eaten. Worth a trip. Two other downtown choices are Mistral and Lampreia. If you want 'special consideration' on the menu then I'd give the nod to Mistral and call William in advance to see what will work with your wife's preferences. Lampreia can be an experience...in all senses of the word. Regarding a place to stay in the heart of downtown, I'd recommend the Inn at the Market.

We have a Livia 90 and love it. The separate boiler for steam means you can make a latte in 30 seconds--just the time it takes to brew the coffee. It's a big unit, and requires a complementary grinding unit--we ended up with the Mazzer Mini. We also use a Cona vacuum pot at our cabin but will be trying out the Aeropress on our next trip.

I ordered a cassole from Clay Coyote back in January. They were in the process of firing them so I was able to order it with the same 'sunflower' glaze as featured on the cover of Paula's book. It arrived a little over a week ago and is beautiful...and big! It's sitting awaiting a weekend of time when I can break away from skiing to cook again, cassoulet is near the top of my list of things to cook first.

I served this wine at a recent Hermitage lunch. It's showing well, but could stand some additional cellaring time. The '85 which was also served alongside the '90 had mellowed more and was more enjoyable. The '90 retained some of the 'bitterness' on the finish which I find characteristic of young Hermitage blanc. If well stored I wouldn't hesitate to hold the '90 for another 10 years. These wines will last a long time (we also had the '70 blanc along with the '90 and '85, and it was still going strong though starting to show a little oxidation). We paired the three with a puree of kohlrabi soup with seared scallops and truffle oil.

I'm sure others will chime in on this, but for two months aging I don't pressure-can. Pack the duck in a sterile container and cover with hot fat. Pressure-canning will subject the duck to much higher temps than the original confit process.

Last time we were in Paris we ate at a place near the Louvre called "La Fermette du Sud Ouest". There's a picture of the menu here.

Related question... I cooked some 'front pigs feet' that I had in the freezer for another dish and it didn't seem like there was much meat to them. Is there a cut besides pigs feet that's more like the lower leg/hock that has more meat? I've seen pork osso buco offered at Niman ranch (where I got the trotters) that looks like it would end up with more meat.

I've stayed and eaten at Les Florets and had good food as well as pleasant accomodations. It's tucked into the hills below the Dentilles. In nearby Mondragon you should consider eating at Beaugraviere. Here's a link to a review I wrote from a trip several years ago: http://www.wineloverspage.com/user_submitt...notes/7773.html Marc

I use WineBid and have had good results. They pay on time (faster than a brick and mortar auction house), have weekly auctions and will let you set your reserves. www.winebid.com

We're headed to Cabo the beginning of April, and I found the other thread on eating in Cabo. Any updates and recommendations would be great!

Did you start them skin side up in the pan? I either bring them to temp in the oven or start them skin side up until they are warm/hot, and then crisp the skin (you need a hot skillet) as long as needed. I also make sure that I've added enough duck fat prior to adding the duck confit so that there's a medium in the pan for crisping the skin; if the pan is dry then the skin will stick initially.

The salmis turned out excellent! I talked on the side with Paula and realized that my error was in not letting the Le Creuset and the entire contents come to room temperature before the subsequent heating. It takes a while with 16 legs and the associated sauce! By cooking longer in the last two rounds (to get the whole thing up to temperature) I achieved the desired result. I loved it, my wife and kids didn't care for the intensity of the wine sauce. More for me!

I've made the Cooks Illustrated version twice in the past month. They call for a 5 cup bechamel sauce, which is a lot of sauce. Next time I'll cut the sauce back to 4 cups and reduce everything else accordingly.

Hi Lucy, The salmis is progressing, albeit slower than in the recipe. Methinks it's due to the permanently installed ceramic tiles in my oven. On day 3, the sauce smells (and tastes) great, but the duck, 'she is nowhere close to tender.' I'm improvising at this point with a longer oven session tonight (still at low temps).

Letters? Mine just say Le Creuset and <town> France in a circle on the bottom. Where are the letters in question stamped?

By that definition I would agree that it's more corporate than some of the other restaurants mentioned on the thread. The Herbfarm program (one seating per night, rotating set menu, Northwest wines only) creates a unique experience, but one that is flawed on several axes. It's certainly not like an evening at Mistral or Lampreia. Despite our ties, we only go once or twice a year.

Today's project (after the 'Great Windstorm of '06' cancelled skiing) was 'Slow-cooked Duck Legs in Red Wine. Another multi-day effort begins with, what else, duck legs! I decided to make a double recipe, so multiple batches of legs seared (longer than 3 minutes, per the recipe; I wanted good browning on both sides). Here's a picture of the holding pen: The duck trimmings went on the back burner for the day on low for future SW cooking: The fireball I created with the Armanac caused a bit of a furor as we were all in the kitchen doing various things; instead of a match, I just tipped the pan into the flame...BOOM The pancetta/shallot/garlic mince was the second time in a week I've been instructed to whirl pork fat with other ingredients in the interests of culinary harmony. In this recipe the subsequent aromas in the kitchen made my sons ask if we were having this for dinner tonight (no, you'll have to wait for Tuesday...). Staging the flour and wine: The browned tasty bits are ready for the flour: After the flour was added I didn't end up with a single ball of flour, but I soldiered on: The instructions about adding the wine were perfect, having had issues with roux/gumbo/stock, I took my time and made sure that everyting was blended before turning up the heat to make the sauce: Everything into the Le Creuset for the initial slow cooking: Out of the oven, ready for a snooze in the fridge and tomorrow's slow heating: