suzilightning

any and all franken wines maultashen johnnybird's grandmother was from schweisheim and she taught me to make esslin cookies and spaetzle, apfelkucken and kattafel salat, cucumbers in sour cream or vinegar.(also probably spelling everything wrong since she never wrote them down).

i was cleaning out the freezer over the weekend so made vegetable stock with all those carrot, leek and onion ends i had been squirreling away. used that as a base for an asparagus with tarragon soup that was yesterdays lunch. tomorrow carrot dill and i will freeze some to send up to the mil this weekend.

Senegalese Chicken Soup Included in the wonderful Soup thread. 2 T finely diced onion 2 T butter 2 tsp curry powder 1 T flour 4 c chicken stock 4 egg yolks 2 c heavy cream 1/4 finely-diced chicken Handful toasted coconut to garnish In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve. Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until serving time and garnish with toasted coconut. Keywords: Soup, Vegetarian, Easy ( RG1181 )

Senegalese Chicken Soup Included in the wonderful Soup thread. 2 T finely diced onion 2 T butter 2 tsp curry powder 1 T flour 4 c chicken stock 4 egg yolks 2 c heavy cream 1/4 finely-diced chicken Handful toasted coconut to garnish In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve. Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until serving time and garnish with toasted coconut. Keywords: Soup, Vegetarian, Easy ( RG1181 )

pad thai #2 was dinner (for john) last night - unfortunately he didn't get hungry until about 9 which was wayyyyyyy too late for me to eat. i had prepped most everything beforehand so it was a matter of putting things together. made the Padd Thai Ayuthiya so had made a sauce of tamarind, fish sauce, granualated sugar and brown sugar earlier in the day. a tin of small shrimp was opened and they were well rinsed as were capers. i did add minced flat-leaf parsleyand finished with lime wedges. the color was wonderful and the extra taste it added to the sauce was very unique. john really preferred this one to the Padd Thai Bang Gog i made earlier. served it with a small salad of mixed greens, thin sliced radishes and a dressing made with lime juice and enova oil.

and jason's review is in tomorrow's NJ section... too bad i hate cities - i'd love to have a great dane

i don't see it on the site but have in the back of my brain that marcus sammuelson is hosting

bacon blue cheese burger yesterday. why do they bother putting all that other "stuff" on the plate - inferior coleslaw and potato chips (said i didn't want the fries). give me a couple of pickles and stand clear. today i was craving tuna fish salad... 415 edt time for dinner break

used leftover haricot vert, chicken breast baked with garlic cloves, tarragon, carrots, noodles and thawed stock to throw together a soup from leftovers. up next is going to be a sweet potato and onion soup but it is too nice and sunny here today to do that - maybe friday when it is supposed to drop another couple of inches on us . what have y'all been making?

well had my first whack ever at padd thai friday night and johnnybird loved it. i got Cracking the Coconut by Su-Mei Yu from the library as well as a few other Thai cookbooks. eliminated the ones that used ketchup in the recipe and started with Padd Thai Bann Gog. i couldn't find dried baby shrimps or Tien Jing cabbage so left the shrimp out but did the substitution of salt-packed capers for the cabbage. grabbed the wrong package of nuts - thought they were dry-roasted unsalted peanuts BUT were dry-roasted unsalted mixed nuts. ate the walnut pieces but chopped the peanuts, cashews and macadamias. couldn't find fried tofu so made it myself with extra firm tofu. followed the author's recipe for roasted dried chile powder using a mix of chile de arbol and thai bird. didn't have a problem with the noodles falling apart on me and it was great to have prepped everything first so it took me the 10 minutes or so the noodles reconstituted in lukewarm water to get everything cooked. garnished with lime wedges that rounded out the sweet/salty/hot taste. the author also has a recipe for Padd Thai Ayuthiya which uses a sweet sour sauce made with tamarind, sugar, salt and fish sauce. i found frozen tamarind in the market so will try working with that. she also has a recipe for Woon Senn Padd Thai that she said "became the rage among Bangkokians, who found the soft and delicate texture of bean threads a refreshing change from the usual senn chan". found the noodles and will try my hand at baked tofu next. thank you, thank you, thank you for this cookoff. more interesting things i might not have tried by myself my husand will eat.

friday was vegetarian night at 31 croft so participated in the pad thai cook off by making padd thai bann gog from Cracking the Coconut by Su-Mei Yu. noodles, garrlic, fried tofu, salt-packed capers, bean sprouts and dry-roasted nuts(accidently grabbed the mixed nuts instead of peanuts). john inhaled it!!!!! last night was chicken with 40 cloves of garlic(ok - chicken breasts with 27 cloves), noodles and haricot verts. the leftovers will be turned into a soup once the stock thaws. today we are cleaning up from the rain yesterday that sent tons of gravel and silt down our street and into our driveway and back yard. macaroni and cheese from the newest saveur magazine and a salad. i can just pop the casserole in the oven and go out to shovel some more

except for the fact it is way up in sussex county Elias Cole is known for their pies - apple and their mile high lemon chiffon...

[Don will be 50 this year, and I think it's time for birthday dinner all his own. I don't think he wants a bowling party. ←

wow what beautiful food and chocolate cake has most of the food groups in it. right? yesterday was the day off and it hit 60 here - YEAH!!!! i wanted something lighter so sesame orange shrimp over jasmine rice. u9 shrimp, orange and yellow peppers, thinly sliced shallot, fresh orange juice, orange segments, toasted sesame seeds, oyster sauce. wonder what the combo would be like with chicken - or beef. will have to try. leftovers for the next two days since we both are working late.

i have been having lunch at the aag bar with one booth consisting of mom, dad and two kids. service was impeccible, kid friendly food and lou even put rugrats on the tv that they could see. very well behaved kids, too.

at just about any bar in a restuarant... outide on our patio during nice weather... i want to eat on susan and russ' porch especially since it is dark, ugly and rainy here

sunday brought us pork not lamb. the pork in guiness from the Les Halles cookbook to be exact. what a wonderful smell for the two hours it took to cook. served it with sauteed red chard and dinosaur kale and mashed potatoes. no need for dessert.

we had a late lunch so dinner was made up of some of the shopping we had done earlier in the day at Gary's Wine and Marketplace and Whole Foods: Cashel Blue Cheese Iowa Blue(not maytag) Port Reyes wild boar prosciutto wrapped with thin sliced swiss water crackers champagne truffles 3m (a german white wine) and charles de frere

Johnnybird and I stopped here yesterday for lunch after running some errands. He had the grilled shrimp entrée which was 8 dry rubbed shrimp that were grilled and served over red beans and rice. They were moist and the rice and beans were beautifully seasoned. I had the chopped brisket sandwich and three ribs, of which I kindly let John have two, and the honey glazed carrots. The meat was wonderfully flavored and made a great sandwich. John had two of the on the rocks margaritas that came in what seemed like a pint glass but his favorite thing – since we ate in the dining room- was the cup of crayons and the butcher paper on the table on which to draw. Total with 3 drinks, one entrée, one sandwich and 3 extra ribs – 45.00 We also got to meet Toby, Chef Anthony’s wife. She was a delight to talk to and her story of having to close early on Wednesday, the day of the snow storm, BECAUSE THEY RAN OUT OF FOOD!!!!!! was amazing. Keep up the good food

from the time our neighbor alexandra was about 2 1/2 she named herself pie and that is what we call her.

Bartles & Jaymes is the brand you're thinking of. ←

tomato florentine soup tonight. my neighbor gave me some of her canned tomatoes with herbs from last summer so.....onions, garlic, fresh bay leaf, tarragon, the tomatoes, vegetable stock, saffron sun dried tomatoes, water, pastina, spinach. will see how the proportions work then finish the recipe. n.b. i have a recipe that i and a few friends have tested for a variation. is anyone interested in giving it a test(a tomato rice soup)? i want to enter the recipe in a contest but want to see if it works/makes sense to someone outside the ne. pm me if you are interested. thank you for your support(and what advertising campaign did that come from?)

johnnybird is due in about 45 minutes. dinner is at a stopping point just before finishing tomato florentine soup ( just have to add the pastina then the well cleaned spinach). decided to make openfaced cheese sandwiches to go with it - toasted rye bread with grated cheddar mixed with mustard - i guess a semi welsh rarebit and a slaw of jicima and red pepper. don't care if it doesn't really fit but it really called to me - sweet and crunchy and sour in the dressing. yum

for johnnybird - leftover corned beef hash with an egg scrambled in it and ketchup. me - LARGE cup of orange cappacino and a turkey ham and heavenly light swiss wrap. hey - i have a group of 5th graders at 10 for library instruction and research, i need my energy.

friday was soup night using up udon noodles, stock, frozen peas and shrimp from the fridge/freezer. dessert was a fruit salad of mandarin oranges, jackfruit and papaya saturday: spice coated orange game hens with baby yellow and green beans and carrots and baked sweet potatoes (enough leftovers to make a pot pie for john's lunches weds and thurs). wine was 2003 Chateu Souverain Alexander Valley Sauvigonon blanc tonight: it was wet and nasty (though NO SNOW!!!) so baked meatballs, basic tomato sauce, linguine, green salad and 2002 Opici Chianti - yes the one in the straw basket . used it in making the sauce. tomorrow - leftovers since i have a class of 5th graders at 10 am and work until 9 pm.