Carolyn Tillie

You are going to laugh.... PotsdeCreme.com!

Over the past few years, I have both thrown and catered "historic" dinner parties. The 70's cocktail party was the most "retro" with servings of miniature hot dogs, onion dip, Chex mix, and my favorite, rumaki. Others that come to mind include tuna casserole, turkey a la king, chicken cacciatore, rhubarb crisp, stuffed crown roast, and shrimp toasts...

Read Rose Levy Berenbaum's book The Cake Bible. She writes extensively about freezing, defrosting, and transporting cakes. Too much to quote here...

I was hanging out with the Quady winemaker a few weeks ago (drinking Absinthe, actually!). Quady is the maker of Vya and one of their selling techniques is a shot of sweet and a shot of dry Vya, shaken, served with a twist of grapefruit. They call it a French Kiss and I found it quite delightful (bringing home several bottles....)

I have two small window boxes for my herbs. In one, I have mint, sage, marjoram, thyme, and rosemary. In the other, I have basil, taragon, dill, chives, and parsley. I have to prune heavily (to keep one from overwhelming the others) as they have all gotten pretty bushy and overwhelming, but all seem to be co-habitating just fine.

Very cool, Jaymes! I look forward to reporting back my grand adventure!

Ken, the owner of La Toque, is active here as well -- just not as pronounced. Why don't you tell us where else you are planning on dining? It is possible that the remainder on your list is remarkably similar to either TGF or LT!

A mid-week getaway for my birthday turned into quite an adventure... We look a bright blue Lotus Esprit up to Mendocino on Thursday for an overnight stay at the Standford Inn; on the way, stopping at Scharffenberger, Roederer, Navarro, Handley. I intended to purchase some sparkling but was surprisingly disappointed in both Scharffenberger's and Roederer's offerings that day (BTW, Roederer now owns Scharffenberger). Navarro is always good for some German varietals, especially their botrytis-affected Riesling and Handley surprised with a decent Riesling and Syrah. The Standford Inn is a vegetarian establishment that allows dogs (unusual). It has stunning grounds with full herb, flower, and vegetable beds providing products found in the restaurant. The breakfast offering include a daily scone, omelet, house-made preserves, freshly squeezed juice, and a wide selection of rare coffee and teas. The dinner menu looked interested, but desiring meat, we opted instead to drive down to the Heritage House. A surprisingly pedestrial wine list (considering the neighborhood) at least provided a fairly decent Merry Edwards Pinot. The menu was hardly exceptional except that what was offered was thoughtfully prepared. Kevin started sweetbreads and we were both surprised when only one was served. I had a seafood chowder that was very well done -- not overly thickened but with chunks of potato and nicely complemented with shrimp, scallops, and clams. Kevin had an oxtail ragout while I chose the duck breast. Mine was highlighted with an accompaniment of a bruleed onion mousse which was the true standout of the meal. Merlot-macerated fruit with a berry sorbet and a white chocolate creme brulee finished the meal, but both deserts were fairly forgettable. The adventure really began upon our departure on Friday morning, after breakfast. Kevin accidentally locked the keys of the Lotus in the trunk and without a spare, we found ourselves somewhat trapped in the Mendocino village... While he dealt with the various locksmiths and Automobile factions about town, I wandered the village. Our base of operations became Pattersons, the local pub. With very hospitable and helpful locals hanging around, the pub also serves a very yummy herb- and panko-fried fish and garlic chips. After too many Guinness, I changed over to an Irish coffee and was probably lucky I hadn't started with one as I'm not sure I would have ever made it out from under the table... Needing to stay a second night from the predicament, a walkable hotel was found in the Hill House Inn. This is where it is a shame to see such a lovely establishment be run by those with no vision. The rooms are spacious with Victorian decorations, the bar filled with elegant old wood and leather chairs, and a stunning view of the ocean and surroundings. Yet we have a hotel that has disconnected their in-room phones and limited television to the basic 12 channels (yet still has their laminated cable offerings on the night stand). Not having any cell phone connection, we had to make their bar area our base camp to use the hotel phones for car service. I ordered a bowl of steamers which was reputed to have been served with crusty French bread. Kevin ordered penne with andouille sausage. The "French bread" was nothing other than gummy white rolls and the pasta was intensely mediocre. We made the mistake of eating their breakfast the next morning but after one bite of gooey, raw French toast, I insisted we make haste back to the village for something palatable. Thankfully, the pub was open early -- and quite packed -- serving a very-well prepared eggs benedict and fresh juice mimosas. Finally arriving at a solution to the problem (physically drilling out the lock as nary a locksmith in town could open the trunk), we headed out of town on Saturday with the top down and the breeze in our hair. A few final winery stops at Brutocao and Maple Creek Winery finished up an other-wise fascinating stay in Mendocino...

I remember as a kid having been given a McD's Filet-O-Fish sandwich and hating it because it had bones!!!

Out-of-town visitors for Memorial weekend necessitated the visit to a handful of decidedly touristy establishments. What can I say? Tourists rarely know better... The best part of the weekend included a jaunt around Japantown and a visit to my favorite dining establishment, Osakaya. Located on the bridge, it consistently proves itself for my version of comfort Japanese food with light and crispy katsu, perfect udon and soba bowls, the spiciest Spicy Tuna Roll I know of, and great service. It is inexpensive as well. Of special note about Japantown, it was sold a short time ago to a Los Angeles-based conglomerate and not every business in the mall has had their lease renewed. Suffice to say that the next six months will prove to show some changes. One evening was spent in virtual exhaustion and pizza delivery was just the ticket. It used to be Buffula di Mozzarella for me, but I have been seen the light and am completed converted into an Extreme Pizza junkie. Their Pandora's Box is my personal favorite while most everyone else enjoyed the Everest (the most meat-laden pizza I've ever seen). Great crust, fresh toppings, and very fast delivery! Being tourists, a trip sailing around Alcatraz was requested and actually quite fun, except for the hoards of other tourists which blanketed the streets of Fisherman's Wharf. Sadly, my guests actually requested to eat seafood in the area and McCormick & Schmicks/Kuletos was chosen only because of the proximity of where we happened to be when we stopped walking. It does have a decent-enough view, but the food is far from stellar. My friend, Ellen, a new mother who had not eaten out in over a year, was thrilled with her lobster, but ordering an over-priced, East Coast lobster in a West Coast seafood restaurant just seems wrong to me. I had a miso-crusted monk fish which was thick with a sickly sweet Oriental sauce. Kevin ordered an etoufe he was reasonably pleased with, but I found it pasty and gooey. Ellen's daughter was given fish-and-chips which were actually on par with some of the better pubs around the city, but over-priced for a children's meal.

If he has "lived and sailed in Panama" for a long time, he'll fondly remember the Balboa Yacht Club which, sadly, is no longer there, having burnt down a few years back. It was an absolute world-class, slightly seedy bar that sat at the Pacific entrance to the Panama Canal, watching as the entire population of the planet eventually sailed past. It was open to the sea, with a few ceiling fans that did little but slightly disturb the perpetually humid, tropical air, and a bulletin board where people would post messages -- sometimes looking for friends and relatives, sometimes just saying hi to this or that traveler, sometimes asking for crew hands to hire on, either for a trip through the canal, or maybe to Fiji or some other exotic port. It would have done Sydney Greenstreet proud. If you mention it to su novio, I'll bet his eyes glaze over and he'll get a faraway look. I know I do. ← You will be happy to know the Balboa Yacht Club was rebuilt -- that is where he moored his boat and drank his cocktails. It is alive and well and where I expect to be spending a great deal of time as all of his friends still hang out there.

Chef Zadi, thank you -- and everyone else... Now, if anyone has suggestions on where to FIND some in the U.S., that would be fabulous!

What is really scary is that most Google attempts show it is a breed of Pekingese dog! I really appreciate this discussion however...

Through the recent D'Artagnan freezer sale, I acquired five pounds of rabbit livers. I asked Wolfert for a recommendation and she forwarded the following recipe to me, most of which I can figure out even with my poor ability at translation, however the péké has us both stumped -- gin or juniper berries? Any additional insights would be greatly appreciated! Thanks!

Aziza's $39 five-course tasting menu can't be beat.

Yes, and I've always found that quite puzzling because they are located in a part of the world famous for delicious, spicy, inventive cuisine. Do you suppose it's because they were occupied by the British for a hundred years? ← Worse than Belize -- according to my paramour -- is the cuisine of Panama, where we will be heading immediately after Belize, with a single connecting day in San Salvador... Will make for some interesting dining! Not sure who your paramour is, or why he thinks that, but I lived in Panama for four years, and I loved the food there. I've only visited Belize, but I've been quite a number of times, and while there, felt I'd kill for the cuisine of Panama. ← Cool! Can you direct me to some things I should look for and taste while I am in Panama? Kevin is mon amour who lived and sailed in Panama up until a year ago, when he moved to San Francisco. Before that, he had a business in Belize and travelled there every other week for almost two years. He was married to a Brazilian at the time which took him to South and Central America quite often. We have started a business together that will take us down there quite often so I am trying to expand my limited heat-sensitive palate...

I've been holding out going to the San Francisco location until the hype is over... I may not be able to hold out much longer with you teasing us like this!

Yes, and I've always found that quite puzzling because they are located in a part of the world famous for delicious, spicy, inventive cuisine. Do you suppose it's because they were occupied by the British for a hundred years? ← Kevin and I are heading there in about three weeks - his take is that while the fish is good, there is little variety and NO ONE knows how to properly butcher meat. While all grass-fed, it is cut so poorly as to ruin any of its potential. In a comedic note, because we changed our vacation plans to coincide with Belize's lobster season, we are packing an entire insulated bag of ingredients with which we can prepare the crustaceans. Expressly for the vacation, we acquired a vacuum packer and have already started shrink-wrapping jars of cornichons, capers, spices, etc. We are renting a boat and only anticipate eating in restaurants one or two times as we sail from cay to cay. Worse than Belize -- according to my paramour -- is the cuisine of Panama, where we will be heading immediately after Belize, with a single connecting day in San Salvador... Will make for some interesting dining!

I melt a quarter to a half of a cup of duck fat on the stove top. Then I toss my chunked or diced potatoes with the melted duck fat, a selection of chopped herbs, and fleur de sel. Lay flat on a baking sheet in a 350-degree oven. There is no exact time, but it usually takes 30 to 45 minutes and I generally stir them once or twice throughout the cooking until they are golden brown.

I've been engaged in a small debate about the health and safety of microwave ovens. There are a number of anti-microwave sites which about from the amateur experiments here to the more scientific here. One of the arguments which I am unable to locate on the web is the "fact" that microwave ovens have been outlawed in most non-western countries like Russia, etc. I am hoping that some of our international contributors will weigh in and tell me, do microwave ovens exist in South Africa or South America? How about Europe? From all I have read (at this point, pretty extensively), I realize there is no definitive scientific proof for or against, but the actual usage in other countries is what is intriguing me (and what you have been told). Thanks!

Interestingly, Wikipedia states that it is just made from Wheat Bread -- however I seem to recall a documentary several years ago that showcased the production of Panko as not a bi-product of any bread, but an actual batter that is specially produced, spread in thin sheets, baked, and flaked to produce panko. I'm afraid I can't find that reference online at the moment however.

Fortunately, they seem to have overlooked the restaurant in the San Diego branch ... at least so far. ← You ARE lucky! Does your still do the Sunday brunch as well? I started shopping at the one in Irvine (the first restaurant I fell in love with), then moved to Redondo and shopped and ate at the IKEA in Long Beach and Hollywood. Those were the three I knew of that had restaurants which were all nixed. Now I live in NoCal and the Richmond store has no restaurant either...

The very first IKEA to open in SoCal (geez, 20 years ago?) had an amazing cafeteria. Sunday brunch included the requisite lingongberry crepes and gravlax as well as stunning omelets. Dinners had the usual meatballs and other Swedish-inspired goodies, but the daily specials were what drew me in; 3-inch pork chops with veggies and potatoes for $5.95 - a dream dinner when on a student's budget. Sadly, they redecorated all the California IKEAs to get rid of the restaurant. Yes, the meatballs can be purchased in the "cafe" but the full-on restaurants are no more in any California stores.

A reason to celebrate saw us dressed to the nines last evening and heading out on the town. An attempt to start with cocktails at Top of the Mark was stiffled when we arrived and discovered the entire venue was closed for a private party. The doorman suggested a number of alternatives within walking distance so down California Street we jaunted. Before getting to any of the recommended spots, we stumbled on the Stanford Court hotel which looked inviting. Having a few hours to kill before our dinner reservations, it seemed a reasonable stop for a cocktail. The bar was warm and British-like with its low ceilings, dark wood, and formal service (the perfect place for a Pim's Cup, my favorite apertif). A grand player piano provided nice ambience as I glanced around at the various historical displays. Being referred to an elaborate wine cellar, we sauntered downstairs and being completely taken in by the old world charm, quickly changed our dinner plans. Fournou's Ovens, a subterranean restaurant, boasts an impressive wine list of over 8,000 bottles, the largest wood-burning oven in the United States (I was told the only one larger is in Spain), and lovely antique decor amidst painted tile walls. Michael, who was tending the oven, told us he has worked there for over 20 years and I regret that I did not take notes on his explanation of the oven (something along the lines of it getting upwards of 800 degrees while the one in Spain can get to over a thousand). We started with a bottle of '84 Domaine Carneros La Reve sparkling wine to pair with a foie gras appetizer and a crab cakes appetizer. The foie was served with a celariac and green apple slaw, micro-greens, and port wine reduction. Kevin was extremely impressed with the three miniature crab cakes as he lived in New Orleans and judges most California versions against those he became addicted to at Bella Luna. The wood-burning oven is the centerpiece of the restaurant and the bulk of the menu involves giant slabs of meat in the oven. Following the advice of the kitchen, we ordered a veal chop and lamb. The veal chop was no less than 3" thick and served with a red bell pepper sauce accompanied with a wild-mushroom and spinach crepe. The lamb chops were stunning; also in the 3" range with a dark demi-glace glaze and a potato, zucchini gratin as a side. For $150, we had a stunning '87 Morey St. Denis Dujac that went better with the lamb (the bell pepper sauce conflicted with the wine). Yes, the restaurant showcases giant hunks of oven-grilled meat - not many ways to show finesse or subtlety with grilled meat, but Fournou's definitely does. The service was beyond explemplary, the setting decidedly romantic, and the wine list extremely impressive. For those occasional business meals where high-end meat-and-potatoes are called for, this would be a grand setting as a number of private rooms are available as well.

Sort of... Antonio Allegra showed me how to poach an egg in a plastic baggie; a pat of butter and an egg in rolling water and *poof* in a few minutes, a perfect poached egg (not necessarily perfectly shaped, but great for what I occasionally need poached eggs for!)