johnjohn

I do a shrimp and scallop in parchment that is very simple. Saute shallots in butter,then add a little white wine and reduce to almost dry. Add a bit more butter, then flour, and when roux is cooked add a bit of water, s&p and fresh tarragon, to make a really, really thick white sauce . Let it cool a bit and then add peeled small shrimp, bay scallops, and maybe a few small cod or salmon chunks to the sauce, mix, Put in a parchment bag and bake till it is done . . The shrimp, scallops, and fish ,during the bake, will release a lot of juices, and thin the sauce, and add tons of flavor. Serve with rice ,couscous etc. Bud ← How long do you cook it?

A couple questions - Are the cooking times the same for foil as parchment? What vegetables do you parcook in advance when cooking en papillote? I've seen recipes that call for potatoes and brussel sprouts (partly) and mushrooms (fully) to be cooked before placing in the pouch. Anyone ever notice a reaction between the foil and any acids they used in the steaming process? Any guidelines as to cooking times for shrimp or sea scallops? Do clams or mussels get overcooked when done en papillote? Any good books out there on this subject? Thanks.

The menu on the GR website says: Your $8 covers tea and coffee too, not just bon bons. ← OK, Thanks. I guess I'll have to become a coffee or tea drinker before I go there.

In a review today in The Long Island Newsday they mention that the Bon Bon trolley is an 8 dollar supplement. Is this true? Seems kinda tacky. Is it worth it?

Do you mean Nick and Stef's? I didn't see Del Frisco's participating. ← yes - sorry. my mistake.

I saw the restaurant week dinner menu for Del Frisco steakhouse the other day. It had three choices for each course - the mains were a petite filet, a porkchop, and scallops - each came with a side item. I have never eaten there, but it looks like it would be a nice choice - especially after the crowds leave if an event is happening at The Garden that night.

Is there much of a difference between lunch and dinner at Le Bernardin? I was given a 150 dollar gift certificate and am wondering for which of the two I should use it. Do I spend a few extra bucks out of pocket and take my girlfriend for a leisurely weekday lunch at the 57 prix fixe or spend more than a few extra bucks out of pocket and do the 105 prix fixe at dinner?

How do things come out of the kitchen - all at once, when they are ready, little plates first followed by bigger plates, etc... Is it best to order a few things at a time and order more when you are ready?

How was it? I live in Bayside and am always looking for good places in the area.

Thanks - I am interested in sushi-bar-esque dessert places like Chikalicious and Room4Dessert. My girlfriend seems to really like those type of places, and I would like to take her all the different ones in NYC.

I've been to Chikalicious and Room 4 Dessert - Where am I missing. I've heard of 2 or 3 other places - I think they are Asian influenced. They have either just opened or are about to open. Can anybody help with names or other places that are worth visiting just for dessert in NYC. Thanks.

What is the best kind or most common type of ramekin to use for creme brulee? My local store has a short and wide ramekin that it actually calls creme brulee ramekin or standard white ones that you often see used for souffles (but smaller)in various sizes (these are taller and narrow). I have come across recipes that use various sizes - 3 oz up to 6 oz sizes. Is there a common size?

Prime in Huntington just got 3 stars from Newsday. The Chef - Richard Farnabe - used to be at Montrachet amoung others in NYC. The menu is more than steakhouse staples.

I made one last year and the same thing happened to me - nice flavor (add a little chipotle pepper), but it was soupy. I haven't tried it since, but if i was - two thoughts - maybe add a few Idaho potatoes to incorporate some starch into it which would help with the thickening and only cover it for part of the cooking which would allow for some evaporation.

Is it difficult to cut out a turkey backbone? Can you do it with poultry shears or do you need to hack at it with a cleaver.

Also called - Bubble, Pull Aparts, or Pluckets: yeast balls of dough coated in butter, sugar and cinnamon and when baked, pulled apart when warm and eaten. Most recipes I have found online call for refrigerated biscuit dough or use a bread machine recipe. Anybody have a good recipe or a suggestion (book, online recipe site) of where I could find a recipe that calls for making my own yeast dough. Thanks

Is this the type of place you would go on a Sunday late morning or early afternoon for dim sum or is this more of a night time kinda place. I just want good dim sum this Sunday - should we go here or just head down to Chinatown and save this place for some weeknight for a light dim sum dinner and drinks?

When is the best time to add chopped herbs (rosemary or thyme) to roasted potatoes. In the begining or towards the end of cooking when there is only a few minutes remaining. I have cook books that say do both and others that say don't do it in the begining because the herbs will burn.

Last night I made a caramelized onion and stilton quesadilla. It was good, but I would of liked something to dip it in - it was somewhat dry.

I was given a one pound piece of Neal's Yard Stilton that was left over from a party the other night. Besides putting it in salads - what are some ideas to use it up. Thanks.

I think I read somewhere that the dim sum selection is larger on the weekends, is this correct? If so, is this only at dinner or for lunch as well?

Not sure I understand your post, Rich.

Just bought a house in Bayside, Queens and move in the first of September. I'm looking for suggestions on restaurants, shops, etc... in my neighborhood or surrounding areas. Thanks.

Did you have to do any trimming once you got it home from the fishmonger? I've read that there is a thin membrane around it that many times isn't removed by the fishmonger. From what I understand - you can cook/eat it with the membrane, but at fine restaurants they usually remove it. I've never cooked with it.

I would like to buy two quality champagne flutes for a friend. She drinks Bellinis everytime we go out, but has never made them at home. What qualities should I look for when making my selection. Are there any name brands that are considered better than others? How much should I pay - can I buy two for between 50 and 75 dollars? Thanks.