FrogPrincesse

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.

Last night we did a little cocktail party at our house and we had White Negronis (Lillet and Cocchi Americano versions - we preferred the latter), Toby Maloney's Juliet & Romeo, and Trader Vic's Mai Tais (with La Favorite coeur de rhum, Appleton 12, Clement creole shrubb, and freshly made orgeat). Tonight, a Vesper Martini with the Cocchi Americano that our friends gave us.

A couple of sours tonight. For me, a Trinidad Sour. 1 oz Angostura, 1 oz homemade orgeat, 3/4 oz lemon juice, 1/2 oz rye. For him, the Eastern Sour from BeachBum Berry Remixed. 2.5 oz orange juice (I used Cara Cara and Moro oranges), 2 oz bourbon, 3/4 oz lemon juice, 1/4 oz orgeat, 1/4 oz simple.

It's nice to have a large pressure cooker, however I don't think that mine is more than 5 quarts and it's still a life saver (we are a family of 3). So if you can't afford a large one, it's still worth considering a smaller model.

Halibut with Fingerlings, Fava Beans, Meyer Lemons and Savory Crème Fraîche This is a dish from the spring menus. It's not yet the season for fava beans but I had gorgeous little Russian banana fingerling potatoes and a couple of Meyer lemons from my CSA so the recipe caught my eye. First I made the Meyer lemon salsa, using some of the juice and segments from the Meyer lemons combined with shallots and let to rest, then adding olive oil and plenty of herbs. I used mint and parsley and skipped the savory as I didn't have any. The savory crème fraîche was made by pounding more fresh herbs with a pestle and stirring in the crème fraîche. The recipe calls for savory again but I used dill from my weekly CSA. On a side note, I usually don't care much for dill, but this bunch had the most amazing and delicate fragrance. I cooked the potatoes for a short time in my pressure cooker (about 5 min). Then I smashed them slightly with a fork and cooked them on the stove in plenty of butter. Similar to the recipe in my previous post, the fish is marinated in herbs and lemon rind (I used fresh lemons this time), then seared in olive oil. The fish was a local white seabass. For plating, the potatoes are drizzled with the cream and salsa, then the fish is placed on top with more of the cream and salsa. The cream melted almost instantly into a very lucious sauce. I thought this was a clever way to serve a cream-based sauce with fish, much easier than the traditional beurre blanc. In the end the dish really came beautifully together. I really loved the flavors in this recipe.