FrogPrincesse

Mouthwatering spread, @Duvel! For my daughter - filet mignon and fingerling potatoes. The steak was cooked sous vide and finished on the grill. The potatoes were cooked in a pressure cooker and sautéed with olive oil and herbes de Provence.

From last night, salmon pinwheels with spinach and feta, haricots verts. All items are from Trader Joe’s; the green beans are frozen and the salmon is fresh / vacuumed-sealed with the herb and feta filling. Ten minutes in the oven under the broiler, and dinner was ready! I added some olive oil and lemon juice before serving. It was very tasty and super easy.

Brittany? 😆 They got the river and the region wrong. It’s in the Mayenne valley (in the Loire region), not the Loire valley. https://en.m.wikipedia.org/wiki/Port-du-Salut_Abbey https://www.portdusalut.fr/et-le-fromage/

They are slightly sweet and nutty. A bit like parsnips. The texture is similar to white asparagus.

Duck breast with a honey, mandarin & garlic glaze, served with a simple lettuce & persimmon salad. The duck was from a local butcher shop (Sepulveda Meats & Provisions), and it was really delicious!

Not really. They remind me of Jerusalem artichokes a bit, but milder. I like them.

Mini Trader Joe's cheese report. "Figgy cheddar cheese" (made in the UK). This is pretty tasty, although I am not a huge fan of the soft texture (think play-doh). This baked sheep's milk ricotta from Sicily looked very promising, however it is completely tasteless and the texture is not pleasant either (it's pretty hard, and dry). I tried toasting it in the oven, adding olive oil and herbs, and it did not help. Useless. This "Gran Capitan Oliva Negra" from Spain, a hard cheese) has an ok flavor but it is way too boring and went weird/ moldy before I could finish it. The aged (anejo) Manchego at Trader Joe's is a million times better than this industrial-tasting cheese, so don't waste your money on this.

I am participating in a cookie exchange this year. I will be making chocolate crack cookies.

I made the dish a few months ago after watching the show, not realizing it had its own eGullet thread. Anyway, it took a while to fry all the zucchini so this isn't a recipe for a quick weeknight dinner. But I thought it was very good, better than the sum of its parts, and I was pleasantly surprised! I would make it again. Now, is it life-changing as Tucci claims it is? I don't think so.

Molly Steven’s All About Braising is a good one.

I was happy to see Jeune & Jolie on the list. It is my favorite restaurant in San Diego (and a one-Michelin star since 2021). It has exquisite food and the ambiance is very California-relaxed. I have only had memorable meals there. In San Diego, Youngblood is also listed but it is a bar, not a restaurant, and they do not serve food.

I looked for it everywhere but could not find it online. Happy to DM you the recipe directly.

@Shelby The teal looks amazing. I had it only a few times a while back, and still remember the flavor (it was at St John in London). I love duck and this was a real treat.

Here is the soup I made for Thanksgiving. It's Tom Colicchio's root vegetable soup and I make it pretty much every year. It has butternut squash, carrot, parsnip, fennel, leek, onions, garlic and green apples. Green apple and duck prosciutto garnish (added post-picture). I also added a slice of Japanese purple sweet potato bread from a local bakery that I like.

You say this like this is a bad thing? 😕 Seriously, just use a fork and press gently to remove the skin.

No need to peel them. After a long cook, they peel right off their skins.

I am at 186 books as of today (and 988 notes entered in EYB). This includes cookbooks, cocktail, and general food-related books. That is +133 new books in 13 years, or an average of 10 per year. I am now more picky with my purchases due to space limitations!

I just finished watching both seasons and really enjoyed it. Some episodes were painfully stressful to watch (starting with the very first episode, and culminating in "Fishes" in season 2), but I loved seeing the various aspects of restaurant work being portrayed in a way that felt very real. The actors are outstanding as well.

One year later - has anybody noticed any changes? At a quick glance it looks like Arianne is still working for them and the website / offerings look pretty much the same. Which is a good thing, because it's getting harder for me to find duck locally! Whole Foods stopped offering it locally after the pandemic, and my butcher shop has supply issues. So I am looking at placing an order with d'Artagnan!

It's also delicious in adobo! (I got the idea from So Good by Richard Blais)

It works beautifully for pomegranates! I have had my Hamilton Beach juicer for about 5 years and I love it.

You are welcome! I was walking by the water absorbing all the natural beauty, and it dawned on me that I was surrounded by samphire! I couldn't believe my luck and filled a small bag, careful to not overharvest any one area (no risk of that really, there was a ton of it everywhere).

Salicornia (aka samphire, sea bean, glasswort…) foraged in Morro Bay. I love them in my Gibsons!

Lemonhart 151 + Wray & Nephew white overproof? I bet that Mai Tai packed some punch!

I haven't been to London in a while, but if I was going these bars would be on my list: A Bar with Shapes for a Name (I have been a Remy Savage fan since discovering his cocktails at the Little Red Door in Paris) Tayer + Elementary (by the mastermind who got the Artesian on the map) Coupette (because of the French theme) Trailer Happiness (because I love tiki drinks) Lyaness (I've been a Ryan Cheti follower since White Lyan and love his creativity)