FrogPrincesse

Variation on the Ramos Gin Fizz with fresh passion fruit syrup.

Absolutely French, and I have no claim of authenticity whatsoever regarding this dish. Anyway, we always end up cutting up the sausage and mixing it with the pasta and the sauce. Usually I braise the sausages in the sauce, but this time I wanted to grill them for a change. Your chiacchiere look fabulous! I have not had these (or their French equivalent, "bugnes") in years.

Using pomegranates in ceviche, what a great idea. Dinner last night was tagliatelle with ricotta and Italian sausage, all homemade.

A few months ago, I had preserved oranges in a clam dish at whisknladle, a restaurant in La Jolla. The dish was "Local Venus Clams Tomato-Clam Jus, Merguez Sausage, Charred Rapini, Preserved Orange & Grilled Bread". I think I want to steal this idea!

Thanks for the recipe, Kay, as I was actually the one who asked for it.

I made more crêpes last week for a mardi-gras party at my daughter's school. And I will be making more again tonight... This was a triple batch (9 eggs!). Using a couple of large non stick pans, my yield was 24 crêpes. The kids all wanted nutella.

Here is the recipe. 1/4 cup fresh passion fruit pulp 1/2 tablespoon red wine vinegar 1/2 teaspoon minced ginger 1/2 tablespoon brown sugar 1/2 tablespoon minced fresh mint 1/2 pound shrimp (15 count) Combine everything in a bowl. Marinate for 1 hour. Skewer shrimp on bamboo skewers and grill until they are pink and cooked through (about 7-8 minutes), basting occasionally with the marinade.

Last night I had the pleasure to meet Sven Kirsten, the author of the Book of Tiki, and his wife. So I decided to make a tiki drink tonight to celebrate the occasion. Iuka's Grogg from Beachbum Berry Remixed 3/4 oz lime juice 3/4 oz pineapple juice 1/2 oz homemade passion fruit syrup 3/4 oz dark Jamaican rum (I used Appleton 12 year) 3/4 oz Demerara rum (I used El Dorado 5 year)

Our friends, whose parents have passion fruit vines in their yard, kindly donated some fresh passion fruit pulp last weekend. This became my inspiration for the challenge. I started by making a passion fruit syrup. I mixed the pulp with simple syrup (1 part each), heated the mixture gently, and strained through a fine sieve. For the cocktail, I went with the Hart of Darkness from Beachbum Berry Remixed. I found that it highlighted the fresh passion fruit flavor quite well, and the spice from the Lemon Hart 151 gave it a nice kick. 0.5 oz lime juice 0.5 oz homemade passion fruit syrup 0.25 oz lemon juice 0.5 oz honey mix (1:1 honey/water) 0.75 oz soda water 1.5 oz Lemon Hart 151-proof Demerara rum 1 cup crushed ice Blended We needed a little pupu with our powerful cocktail. I wanted to use more of the passion fruit pulp so I marinated some shrimp in it together with vinegar, minced ginger, brown sugar, and fresh mint. After about an hour, it was time to grill the shrimp. Mint-Passion Grilled Prawns (adapted from Sam Choy's Polynesian Kitchen) The flavor of the passion fruit really came through. This was really good.

Very tired tonight after a long week, so we had a low key/no fuss dinner. Baked citrus-crusted rock cod (recipe from Sam Choy's Polynesian Kitchen), white rice, and marron baby carrots from my CSA baked with coriander and white vermouth.

To do this, I just type the name of the book (or the author) in the seach box, together with the other search terms and/or filters.

For me it's this soft chocolate cake recipe. It hits the mark every time and is pretty much foolproof.

Coq au vin! I think that is very exciting, actually. I need more details, please. What is your recipe of choice? And did you use an old rooster, or did you have to settle for plain old chicken?

Inspired by Jason Wilson's column in the Washington Post this week, I made a couple of cocktails with my Nolin "blanc" (aka white vermouth) tonight. For him, a Manhattan Bianco. For me, an Astoria Vecchio. Both wonderful.

I love pizza with a farm egg and some cured meat (guanciale comes to mind). I think of it as breakfast pizza. Did cassoulet just make an appearance on this thread? WONDERFUL. I need to make one soon. Sourcing the ingredients can be challenging and it does take a few days to prepare, but what an extraordinary dish. A few days ago we had lobster ravioli with a saffron white wine cream sauce.

I just sent you a message, it's the sweet Italian sausage recipe from Charcuterie with minor modifications. Beautiful pasta dish by the way! Everything on this thread always looks fantastic.

Japanese tomatoes, arugula, parmesan, and a micro green mix from my CSA. The micro greens were an intriguing mix of various things that I am not very familiar with, including amaranth, orach, bull's blood (beet greens?), and red shiso.

Cocchi Americano on the rocks.

Sure, I will be posting on this thread since I don't have a blog. Thanks for hosting!

I am in! I will be mixing a few tiki drinks between now and Monday, and also maybe preparing some pupus if time permits.

Last week I bought moro blood oranges. I really like this variety; they have a beautiful dark red color, almost black, and a great flavor. I use them a lot in cocktails. Blood Oranges, Dates, Parmesan and Almonds In this salad, arugula, dates, pinwheels of blood oranges, thin slices of parmesan, and toasted almonds are layered on a plate. The salad is dressed with a drizzle of almond oil, a little bit of juice from the blood oranges, fleur de sel and black pepper. The dates were a key element in the salad as they balanced the peppery taste from the arugula and the acidity of the oranges. This was very simple to make and absolutely delicious.

I made him his favorite meal - he likes simple Italian comfort food. Whole wheat penne with homemade sweet Italian sausage braised in a red wine and tomato sauce. We also had an arugula salad with raspberries, toasted almonds, almond oil, and saba.

Juliet & Romeo

Yes, it's tarragon. The sauce is shallots cooked in oil, a pinch of flour, a glass of white wine. Reduce. Add some cooking stock, Madeira and pouring cream reduce until nappant. Adjust seasoning. In the plate I added cornichons, capers and tarragon. Comes from Ripailles Thanks Franci, that sounds heavenly.

The steak plate looks nice but it's Franci's veal tongue that really appeals to me. Franci - what kind of herbs did you use? I want to say tarragon but the leaves look quite large in the picture.