kristin_71

Right now I live with my parents, so many times my mom and I plan out what we are going to make for the week and then go grocery shopping. Othertimes, I go grab a cookbook or Food and Wine and wing it depending on my mood and what is in the house at the time.We take turns cooking depending on what is going on during the day and who is home. I have school and work third shift so cooking for me on my off days from either is a way to relax.

As has already been pointed out, Ruhlman has his own blog now, but since following his blog on megnut.com I've been making it a point to check it out regularly. Ruhlman and Bourdain are frequent commentors there and it's an interesting site on its own. ← And there still seems to be some contraversy as to what really happened in Las Vegas.

I think this week I am making the lamb with rogan josh and I may do the Thai chicken because I want to try the lemon and corriander basmati rice that goes with it. I think it may become one of those things that I find other dishes to use it for as well as the Thai chicken.I have really mastered the skill of braising but I enjoy this because of the different types of spices and things that Boulud uses. Even some of the deserts and side dishes sound wonderful! Marlene your terrine looks too good for words!!

I have looked through this extensively. There was a piece about Marcus in the November Food and Wine and it included some fantastic recipes that I think were in the book. It really explores the wonders of African cuisine, using the spics, vegetables and other things that make it unique. I am seriously considering buying it because it has alot of things I know I could personally make and really enjoy. Overall I thought it was a really good cookbook.

Let us know how it turned out Marlene! I got Braise as a gift for Christmas. Have not delved into it yet, but I keep thumbing through trying to decide what to make first. I like how unpretentious it is, much like Bouchon.

I feel the same way towards French Laundry Cookbook, which is why I did not get it. If I don't feel I am capable of making the recipes successfully then I won't buy it. Don't get me wrong, it is a gorgeous cookbook, but I agree, Bouchon is far more accessable, even if the recipes are more involved. I have had a great deal of success with the recipes in Bouchon.

My family comes from Tripoli,Lebanon. I m not familiar with the rosebuds either. We make it with lamb, bulgher wheat, rice and spices, but not cumin. I love it, and haven't had it probably since the summer. Damn, now I have to go to the market and get the meat to make it because I am starting to crave it. May have to fire up the hibatchi for the lahem mishwee

I got Happy in the Kitchen. too and this cookbook is on par with Bouchon and French Laundry as far as the recipes, techniques and oh the pictures? They are beautiful too. A great cookbook. I am of the opinion that if you can successfully make recipes out of either French Laundry or Bouchon then you should be able to successfully make the recipes in Happy in the Kitchen. It is really about having the confidence to do it . I also got Braise for Christmas and have not delved into it yet, but looking forward to it.

I have made the salmon with the buerre blanc which was really great. I have also done the lentil salad and the beet salad and for Christmas I made the glazed vegetables. All really good. I absolutely love this cookbook, the recipes are great and the pictures are just beautiful. Comes in a close second to French Laundry Cookbook when it comes to food porn.

Good point. Few remember that almost everything written about Keller in the early 90's was what a tyrant he was in the kitchen. ← Yea most don't remember that. Keller himself has admitted he was an asshole. I think he admitted that insubordination is what got him fired as the exec. chef of Checkers in L.A..

Sounds like he is no different than say, Thomas Keller or Gray Koonz.

In 2007, I will eat more things that are out of the ordinary for me I will make cassoulet I will find more local producers of produce and meat I will learn how to make potted foods This is the year I will try to make demi glaze I will taste real demi glaze I will use more unusual veggies I will give neat gift baskets of homemade stuff to family and friends instead of store bought stuff when I can. I will enjoy learning how to make the 'tater tots' in Happy in the Kitchen We will braise more than just chicken and beef! I will teach my mom how to make tater tots I will read MORE COOKBOOKS!

If you have stuff like the leaves from the celery, some onion that works too. Celery leaves are still flavorful, just maybe not as powerful as the celery itself. I did that along with peppercorns and some other aromatics when I got some shrimp and lobster shells and it made really nice stock with some good flavor.

She's just too overexposed, along with everything else everyone has already said. I about threw my remote at the tv when I saw the cracker ads.That was after visiting my local supermarket and seeing her face on a display there.Scared the shit out of me!

I have a picture of a clove of garlic in my kitchen. A simple reminder of my culture and that fact that pretty much all stuff that is good, is that way because of garlic!

It's not food but since I can't afford too much this Christmas I am gathering up family recipes for my sister in law. She and my brother have not been married a year yet ( and there is a baby on the way, a boy!) and she wants to learn to cook so I am doing a sort of scrapbook for her of recipes. I have to start out with recipes that are not too hard, I don't want to frustrate her but I have a pretty good start on it.

Used it recently to make salisbury steak with carrots, mushrooms, balsamic vinegar etc. It was really good.

It also can depend on diversity too in the community which goes in part with education. Even here where I am, (Ohio) I am surprised at the number of small markets. We have an independent meat market, who has a few different locations around town but they are independent from the big supermarket chains and there are a number of good etnic markets here. Italian, Middle Eastern and even Asian markets. I am sure there are many other small markets that I am not aware of but these are the ones close to me. They are fantastic! It has really helped broaden my horizons. I have recently learned about panko and all the neat things you can do with it, along with alot of other great Asian ingredients. I love going into that small, disorganized and not so clean market ( they don't sell fresh meat) and talking to the owner about what to do with this ingredient or that. She is a font of knowledge. You may have to look a bit, but I bet you will be able to find things you never thought of. May have to do a little digging but it could be worth it.

I have to go look the recipe up, but my grandmother used to take some olive oil, lemon juice and parsley and put it over the kidneys and then stick it in the oven until tender and done. The lemon just adds a nice touch to the tender lamb. You can also do that with lamb tongue and it is really good. A good red wine works well with this. I like Cline Zinfendal or their Syrah. It should be a good wine, with lots of berry flavors.

Target sells the Orka hot mit too, but they don't cost as much, so if you are looking for them go there. I love the silcone potholders, they are fantastic for really hot stuff, when you are in a hurry and cannot put the hot mit on. Have two of the hot mits tho and they are just fantastic.

leftover salmon w/ buerre blanc! Made it the other night from Bouchon Cookbook and there was a piece left over. My buerre blanc had a little too much stock but hey I did it! ( making this had been a fear of mine for a long time.) I made it, and held it til I plated dinner and it was fantastic. Was even better later!

There is also a great piece with Marcus in the new Food and Wine.

Ruhlman has his own blog now! Ruhlman's Blog

No particular order, but the cookbooks that get the heaviest workout are always front and center. I have alot of recipes on a disk on the computer and some loose recipes that I am going to have to create a binder for them. Food and Wine also gets a heavy workout too in my kitchen.

I had one from Williams Sonoma and it did not work. That was when I was still learning. Now, I just dice up my onion real fine with a good knife. Sure it is difficult when the onions are strong, but light a scented candle and let it get going before you cut the onion. ( it has to be in close proximity to the onion and where you are cutting.) That helps just as well. I personally like going through the motions of cutting and dicing onions or any veg. It is relaxing.