FrogPrincesse

That's the only way I do poached eggs, because it works every single time!

@rotuts It was, trust me! I had made carbonnade flamande before using other recipes, and this version was by far the most flavorful I've ever made.

Thanks for the tips, very much appreciated. My success rate is barely above 50% it seems, which is a bit frustrating.

Another nice one from Central Coast Creamery, Bishop's Peak. It's a semi-hard cheese with a good nutty flavor. It didn't last long at all.

Recently I was looking for a nice braised dish for a dinner party. I decided to make Carbonnade Flamande, which is a beef stewed in dark beer. I used an entire bottle of Chimay Bleue for the dish, and served it with braised red cabbage, boiled potatoes, and a magnum of 2011 Grande Reserve Chimay. The only complaint was that there weren't enough leftovers! The browned meat, with the onions cooking in the background (I find that properly browning the meat is the key step is all meat braises, and like to really take my time to get to a dark brown color on all sides). This was a large piece of chuck/shoulder that I cut into smaller pieces. There is a ton of onions in the recipe, which gives a wonderful flavor not too dissimilar to French onion soup. What it looks like after spending time in the oven The red cabbage cut a bit of the richness of the dish and was a nice counterpoint. I cooked it with white wine and a few smashed juniper berries, a bit like sauerkraut. Leftovers

So I've made Chouquettes before, with good success, but for some reason recent batches have been a complete flop (same thing with gougeres) due to the dough being runny. It starts all perfect and then, when I add the last egg, and it becomes too liquid. I rescued this batch by keeping it in the fridge before piping it, but still it tasted too eggy (we ate the whole thing though...). Are large eggs bigger than what I they used to be? Next time I will use skip the last one. This recipe is from The Sweet Life in Paris.

FINALLY a cheese from Andante Dairy that I really loved! This one, Largo, was really creamy and nutty, super delicious and a fantastic texture.

Niçoise-inspired salad with red leaf lettuce, romaine, cherry tomatoes, Arzak poached egg, and a really nice smoked albacore tuna from American Tuna.

The most delicious pork chop there ever was (at least in my world! ) This was a one-pound chop from a heritage-breed pig I butchered at a butchery class. It was super juicy and flavorful; nothing like I've ever bought at other places. I cooked it on the grill for a few minutes on each side, and served it with roasted cauliflower from my CSA.

This is a great book to pick up again for fall/winter. I had a bunch of leeks from my CSA and wasn't sure what to do with them. I tried the braised leeks with bacon & thyme. I used homecured fresh (unsmoked) bacon that was fried. The bacon drippings are mixed with stock (I didn't have any so I used a bit of veal demi glace diluted with water) to make the braising liquid. Then the sliced leeks go in the oven for 30 minutes covered (with some garlic cloves cut in half), turned and cooked for another 20 minutes, and lastly 15 minutes more with the bacon. I didn't bother reducing the braising liquid, but the little squeeze of lemon juice at the end is important. This reminded me of a childhood classic, endives au jambon (braised endives with ham). This was really tasty and dead simple. I served it with steak.

Big Rock Blue from Central Coast Creamery. This is creamy, pungent, just the right level of saltiness.

The other day at a restaurant a friend ordered a Bibb & Blue salad. I thought - this is so basic, why would anyone pay $11 for something like that. Well, I still think $11 is a lot of money for a simple salad, but I was blown away because it was so wonderful. So when I got a beautifully crisp and sweet butter lettuce in my CSA and a nice slice of Big Rock Blue, I knew exactly what to do. The dressing was olive oil and sherry vinegar.

Another simple one from Monday (equal parts drinks are perfect for Mondays!). Negroni with New Deal Portland 33 dry gin, Campari, and Margerum amaro.

I started curing guanciale with a couple of pork jowls (about one pound each) that I butchered myself (at a butchery class). I haven't made guanciale in a long while because it's quite difficult to find jowl. This was an acorn-fed heritage breed from Julian's Cook pigs ranch. Salt, sugar, black peppercorns, fresh thyme from the patio.

Sometimes simple is best. A classic Margarita on a large rock with an outstanding tequila, Ocho plata 2014.

I also love the booze-heavy chocolate mousse. Two ounces of Grand Marnier for 6 portions, that is my kind of recipe. I often make it to conclude a classic French meal. It's simple and can be made in advance. Of course as he explains it's all about the chocolate. Here I used Valrhona Noir Caraibe 66%.

I love the coquilles St Jacques with Champagne. Great dish! Now I need some asap!

I will have kids helping me with the booth, so that should do the trick! (Or I can always use my purse, I am sure it's at least 20 pounds). Seriously, the area where they hold the market is very protected and wind isn't a big concern. I will think of a plan in case it is that day; better safe than sorry!

@MelissaH I might although this is a paying event ($90).

Dorie's mustard bâtons. http://doriegreenspan.com/recipe/mustard-batons-from-around-my-french-table-beautiful-quick-and-easy/

Greek-inspired salad with a super crisp Japanese cucumber from my CSA, cherry tomatoes, feta, Italian parsley (also from my CSA), mint, shallot, za'atar, sumac, arbequina olive oil & lemon juice dressing.

That sounds great, @catdaddy. I am so looking forward to kumquat and Seville / bitter orange season, so I can make marmalade. I almost made a calamondin marmalade like you a few weeks ago; I was at the store with a half-filled bag in hand, but then someone who works there had me try one and indeed it was very sour and not as bitter as I would have liked, so I passed. But I regretted it a bit. I think it would still taste very nice.

Taste and texture wise, they are intensely chocolaty and have a soft interior like a brownie. I think I detect a bit of bitterness in the finish from the GF flour, but maybe it's my imagination. In any case, they are wonderful.

Snowy-topped brownie drops (made with gluten-free flour). They are cooling down as I type. My yield was 28 cookies instead of 20, so I guess they are a bit smaller than her recipe. They look a lot like @David Lebovitz's Chocolate crack cookies, but it's a different recipe.

I found a few articles (and videos) about setting up farmers' market displays and selling at farmers' markets. http://www.uvm.edu/newfarmer/marketing/marketing_resources/FarmersMarketDisplay.pdf http://marketingforhippies.com/fmms7/ http://www.newfarm.org/features/0504/farmmarkets/index_print.shtml There is a class in my area, but the next one isn't until January 2017. https://www.facebook.com/Vendor101/