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gumbo z'herbes yummy

I've never actually eaten quince before, but my friend who works for a famer's market told me that if you wrap them in newspaper and store them in a cool dark place they will last for a month.

I don't own Kafka's book, but my mom has it and really likes it. I think it is one of the only books in her cookbook collection that she actually uses. From what I've read of it, it seems like a really good book for learning technique, without having to be a slave to the recipes themselves. I made the maple sweet potatoes (don't know if that's what the recipe is actually called) for thanksgiving a few years ago, and I make them all the time at home now without the book to refer to. And personally, I really like the high heat roasting thing--I just have a really dirty oven.

emmalish--those look amazing! This thread prompted a craving for biscotti a couple of days ago. I was thinking about making some, but when I went looking through my cookbooks I couldn't really find any recipes that looked good. (I've realized lately that there is a huge hole in my cookbook collection where baking books should be). Anyway, if I may be so bold: recipe please! Thanks!

I don't own any silicone pans yet, but I sell the silicone zone ones in my store, as well as their baking mats which I have been using for years. One of the things their reps made sure to tell me is that they don't use any fillers--indicating that other companies do use fillers, I suppose. So perhaps that what you're tasting: the fillers? It's really just a guess. I can see some of these products finding their way to my kitchen soon, so I might have more concrete evidence later.

I rarely have houseguests, and it's never for more than two or three nights, but when I know I'm going to have people over I try to make sure that I have a selection of beverages and ice. Usually I'll just have water for non alchoholic options, so I try to remember to get sodas in cans or juices. The ice thing is an issue because I don't have room in my freezer. I almost always wind up buying a bag of ice on the way home and then throwing out whatever doesn't fit in the ice bucket. Also tea. I bought a box for my MIL when she came over two years ago and it's still there basically untouched. I can't really speak to what I expect when I am a houseguest, because it just doesn't happen. The last time I stayed at someone's house I had a cold and there were no tissues and no toilet paper for the entire two days I was there. That was torture!

There is a recipe in Paula Wolfert's Slow Mediterranean Kitchen for pork coddled in olive oil which is basically what you are talking about. I recently made it and it was great. There has also been a lot of discussion of this particular dish on the thread devoted to this cookbook. I doubt that olive oil is as good a preservative as goose fat or lard, but regardless of that it's a great dish. The pork you start with is lean and it gets cooked at a low temperature, so there is little pork fat rendered into the final dish. You eat the pork and save the olive oil for another use, so it's not a waste of expensive oil. Perhaps other people who have made the dish could chime in...

I have never made applesauce myself, but I was actually just thinking today about the applesauce that my bubbe used to make. I know that she cooked it with the skins on and she put (dried?) apricots in it. We used to have it for dessert whenever we went to dinner at her house. I should see if my mom has the recipe.

What makes your mother's special for you? Nuts, no nuts. What spices? A&D's coconut was not match for the kinds of nuts I ususally bake with, and the nutmeg and rum were no shows. ← I don't know that it's actually special, it's just that it's exactly what I want when I want banana bread. It has pecans in it, and IIRC no spices at all and just a little vanilla. I usually bake it as muffins. I have to say that coconut, rum, nutmeg, etc. sounds like overkill to me. I'm glad to see the focus of the conversation has shifted to the book in general, as I really do want to use it. Shaya, as usual you inspire me--those bagels look great. I was actually going to make pitas one night assuming there was a recipe in Home Baking only to find that there isn't one. Too bad I don't have their flatbreads book

Have people been watching the new show? I've seen a few episodes, as well as some of her older shows. Does it strike anyone else as strange that they show her home surrounded by nature, but whenever she goes out shopping she's in NYC (or at least it looks like NYC to me, I could be wrong)? On the most recent one she made "ritzy chicken nuggets" which also seems really forced to appeal to the foodtv audience. I have to admit I made those nuggets against my better judgment. I hate ritz crackers, but I had been craving chicken nuggets and the texture of hers looked great. Well, perhaps it's my own fault, but I thought they were awful. They were really soggy and stuck to the pan. Oh well, the show is entertaining.

The cafe I used to work at had them, but they were called magic bars. They also had raisins in them, which might be the 7th layer if you're counting.

I'm pretty sure I stole this idea from someone on eGullet (Marlene maybe), but I recently made savory palmiers with beef tenderloin and pesto for a wedding reception. They were really good and by far the most popular item. Another idea is brie encroute. Very easy, but perhaps a little messy to eat.

I have this book, but I have not yet baked anything from it. I've been in a baking lull, but I do plan on making SOMETHING from it soon. I am a huge fan of Alford and Duguid's books, though, and I gave this book as a gift to my brother in law. I know he has made stuff from it, but I don't know what. Anyway, too bad about your banana bread. I use my mother's recipe and never try any others.

Do you have this book? I'm always wary of cookbooks that cover such large topics, but I have been wanting to learn more about African food, especially Ethiopian cuisine. Has anybody else cooked from this one?

How about fresh figs or strawberries?

Here's my question: did they tell you that it was going to be an hour? If they didn't give you an ETA, then, yeah, an hour is too long. If I'm waiting for food and it's been more than 45 minutes I call because that usually means that they've gotten our address wrong. But I'm in manhattan and the places that will deliver to us are all within a certain radius, so perhaps that doesn't really translate to places where people have to drive. Anyway, my point is, if they're that busy they should warn you so that you can decide if it's really worth waiting for.

Definitely pork shoulder/butt (same thing right?). Yeah, it's kinda humble, but so versatile. Roasted (with skin, naturally), braised, shredded, smoked. MMMMMM. Of course, I'm interpreting the question as "if you could have only one cut of meat". If it was "a special occasion treat" favorite it would probably be something else, but I'm not sure what. Maybe prime rib. Perhaps I'm alone in this, though, but I get bored with tender cuts of meat.

I have tried to eat at Shanghai cafe twice, and both times it was closed well before their posted closing time. Their sign says they are open til 11. I went at 10:10 and they were already closed. I doubt I'll ever get to try it.

In case anybody was curious, my mom says that costco does not have puff pastry. Also, the FD website lists the ingredients for all of their products, and the only fat listed for their puff pastry is butter. And it's only $3.49/lb. But, I will be totally, totally screwed if they don't deliver and I don't have a back-up plan. So, where is this restaurant depot place?

Hey all. I need about 7 lbs of puff pastry this week. In my neighborhood, the supermarkets only carry pepperidge farm puff pastry, and not even all the time. I had placed an order for it from fresh direct, but when my order came the puff pastry was "unavailable". I might still try to get it from them, but I don't want to wind up being screwed twice. Does anybody know where I can get good, all butter puff pastry that doesn't cost $7/lb? Preferably in manhattan? And/or does anybody know if costco carries it? Thanks! --Jessica

Quick question about roasting beets: I have only ever done a few at a time wrapped in foil. If I am doing, say, 15 bunches of beets should I do them about 3 to a package, or should I do them all in a baking dish (or 2) covered with foil? Or is there a better way to do that many beets?

Thanks for the encouragment chezcherie. I had already made the gougeres when I posted that. After much debate (with myself) I wound up only making one batch of dough at a time (5 times) and a mixture of aged gouda and comte. I just didn't want to risk ruining 2 or 3 batches of gougeres. I have to say that I loved the flavor the aged gouda gave to the puffs--I think it wil be a regular addition now. Anyway, I have almost everything worked out for next week except for the chickpea fritters. I can't decide if they would be ok to fry (pan fry) the day before. I have eaten them reheated before, but that wasn't 120 of them. Does anybody have experience with holding starchy pan fried foods overnight?

I am catering a wedding for 60 people next week, and I'm doing a lot of little finger food items. One that's really easy and cheap is bacon wrapped enoki mushrooms. I got the recipe from food and wine's website, but it's really simple. Basically take some enoki mushrooms, a strip of scallion (or you could use chive) and wrap together with a half a piece of bacon. Line 'em up on a baking sheet and bake (although I don't remember exactly what temp right now). Fritters of various vegetables also make good, cheap apps, but they're a little bit time consuming as you have to fry them. Also, there are a lot of good suggestions for finger foods on the special occasions forum.

I use swiss chard almost interchangably with spinach. Certainly with soups (especially the combinations you mentioned) chard would be fine. I actually prefer the taste of chard so I use it often. Just remove the stems and treat as you would the spinach.

The chicken do-piaza was the first dish I made out of this book, and it was really good. If I recall, I just used regular butter. The reason to use ghee would be the higher smoke point, but I didn't have any problems with the milk solids burning. I do think that the butter flavor is important to the dish, though.