CathyL

What, no dessert? Gordon, are you preparing all that gorgeous stuff yourself? Puts my measly little meal to shame. Please share the lobster dip recipe, if you have a moment.

...and Suvir's help is far beyond what mere mortals might offer. An apple/cranberry chutney adventure is definitely in my future. Thanks, Suvir. Do you use cranberries with the quince version?

Hey, I resemble that remark. I had a terrific lunch at Lupa last Saturday - standouts were the house-made mortadella, and the lightest ricotta gnocchi I've ever tasted.

It's all been said, so I'll just add my thanks to Suvir for orchestrating an extraordinary evening, and for his superb commentary on everything we tasted; to Hemant and staff for their gracious hospitality; to Yvonne, Suzanne and Nina for doing all the hard work; and to everyone who attended, for reminding us why we love eGullet so much!

Break it into florets about 1" square. Toss with EVOO, salt, pepper and sometimes a bit of cumin or curry powder [the savory kind, Suvir, not the dessert kind ]. Spread on a rimmed sheet pan and pop into a 425º oven for about 45 minutes.

I thought my favorite way with cauliflower was simply roasting it, until I tried Suvir's suggestion on the Tomato Chutney thread: sauté curry leaves and asafoetida, add some chutney and green chilies, then finely chopped cauliflower, and cook until tender. For a solitary supper I roast cauliflower florets until brown and crispy, and dip them in a mix of mayonnaise, sour cream and tomato chutney. I think this would be a fun first course at a casual dinner party too.

Thanks, Adam, I forgot to mention the raisins. VERY drunk-making indeed.

Jaymes, you're a hoot. Go easy on the sugar. Boss and I always argued about this; he'd want to add more after two hours, I'd counter that too much would give everyone vile morning-after headaches and a few more hours of simmering would sweeten everything up. He'd remind me that a) it was his family's recipe, b) I was just a little Jewish girl from Denver, and c) he was The Boss. I usually won anyway. Did I say dysfunctional?

Champagne and gougeres (if I have time) to start Molasses-cured salmon (a Jacques Pépin recipe), sliced and fanned atop a small green salad Turkey brined, butterflied, stuffed under the skin (duxelles, ricotta, parmesan) and smoked Roasted Yukon Golds, shallots and carrots Broccoli rabe with garlic and red pepper (subject to change) An apple dessert - most likely a crisp, served with vanilla ice cream

Gluhwein!! My former employer, the son of a Hapsburg princess, grew up with the stuff in Berlin and so it was always featured at the company's Christmas party. We were a small, quirky outfit based in a Manhattan townhouse; the festivities were more an extended (and dysfunctional) family affair than a corporate event. My husband once showed up with Don King in tow, but that's another story. As the firm's unofficial culinary director, I came to be in charge of preparing the gluhwein according to the boss' family recipe. A number of oranges and lemons, thinly sliced; a judicious amount of sugar; smashed cinnamon sticks and cloves; grated nutmeg; a decent but cheap red wine; a glug of Grand Marnier and another of Cognac. It simmered for hours, and I always wondered why all the alcohol didn't evaporate. The house was perfumed with spices and citrus for days afterward.

What he said.

I had a very nice dinner at Empire last night. The place is lovely: floor-to-ceiling windows, serenely simple decor, soft candlelight everywhere. We ordered the house French fries for the table, and they were excellent - brown, crisp, potato-y - served with homemade ketchup and lemon mayonnaise. Other starters were fine: Russian beef borscht (a little light on beet flavor) and spinach/arugula salad with bacon, portobellos and Gorgonzola (a little too generously dressed with oil & balsamic). Entrées: roasted quail stuffed with pumpkin was nicely cooked and deeply flavored; spaghetti carbonara (minus the bacon since my dad doesn't eat pig) was rich, lush and topped with a fried egg; perfectly seared sea scallops with caramelized onions were garnished with a large mushroom ravioli that needed less dough and more filling. My nephew ordered manica del frate ("monk's leaves"), a large sheet of tender pasta, which was draped over braised Asian greens and Italian sausage, a nice mix of textures and bitter/sweet/salty flavors. Dishes are beautifully presented and portions are almost too generous. (No one had room for dessert.) Our server was warm, accommodating and very knowledgeable about the menu. No wonder - it turns out she's chef/owner Loren Falsone, who works the floor incognito one night a week. She told me she loves the customer contact and finds the direct feedback invaluable. I wish more chefs would adopt this practice.

With a highly-flavored seafood stew, I'd want something clean and simple. Green beans with lemon/EVOO or a sherry vinaigrette? Or how about a classic tricolore - romaine, radicchio, endive?

Roasting stuff is GREAT! St. Maillard be praised. I've been making spicy dipping sauce with Suvir's inestimable tomato chutney, cut with mayonnaise and sour cream. What's yours, Tommy?

Blondie, I believe the fractal is like the broccoli. Very cool indeed. It's a broccoli/cauliflower cross, right? How does the flavor compare to either?

How very uncouth of me to not know. Sorry! Suvir dear, you can't know everything. That would be...spooky.

'Sigh' en francais.

Apologies for taking so long to post these. I was diverted by a visit from Shermar, who came to pick up a left-behind umbrella and kindly stayed for chit-chat, Rhone, and roasted cauliflower with mayo/tomato chutney for dipping. Never underestimate the power of eGullet. Suvir & Nina Suvir & Shermar Suvir & Cathy Maura (Toby's friend), Cathy, Toby, Stefany Sandra & Alan Levine Mark Stevens Sandra, Suvir, Vincent (Shermar's beau), Shermar, Stefany Wilfrid, Toby, Sandra Nina, Jordyn, Stefany Toby, Sandra

Jeez, you people are demanding. Nina, I'll post it (and the other pix) when I get home. It's a very sweet picture of you two.

I TOLD you to bring that jar of curry powder.

See picture above. The fellow in the striped sweater claimed to be you, anyway. When I get a chance to post the rest of the pictures, there will be no doubt that you were there.

PICTURES! I hope people will post comments on whatever they contributed...thanks to Cabrales for the beautifully composed food shots. Jordyn's blue cheeses on the round board; behind and to the left, Liza's American goat cheeses: Wilfrid's cheddar assortment: Alan's potato chip tasting: Smoked fish (Maine salmon, bluefish, tuna loin, sable): Shermar's greens, with imported tuna (from Stefany?) in the background: Stefany's bounteous array of hams and baguettes, with Sandra's mustards: Cabrales' macarons: Nina's salamis & sausages: Mark's salsas: Toby's tartes Tatins: eGulleteers doing their thing (from left - Mark, Sandra, Stefany, Suvir, Toby, Alan):

I demand that a moderator delete Toby's critique immediately. I mean, anyone capable of savaging such sublimely delicious tarte tatins is a tourist. Or a fascist. Or both. I've imagestationed Cabby's pictures and will post them this morning. My people shots will take a bit longer, especially since most of you forgot to sign the release form.

That is high praise, especially from a woman who loathes chocolate. I hope to be making a pilgrimage to Jacques' shop this weekend, with a pastry chef friend. I'll report if I do. Like Suvir, I prefer dark chocolate with very little sugar, but I have great respect for Torres' creativity, passion and technique. And he's so cute. Like Nina says, Teuscher rules.

My dad and I ate raw onion sandwiches - on Wonder bread, with Miracle Whip. Ah, the innocence of childhood. Double 0, there's a version of your mom's tuna spread in Marcella Hazan's (2nd?) cookbook.