llc45

Recently saw on their website that you can order here:The Health Shoppe - Morristown

Just looked on your website to get directions to the Morristown location only to find that it looks like you are also carrying many of the artisanal cheeses from the festival. Can't wait to check it out.

Ooohh - How long do you freeze for? I always am too impatient with the steaming/simmering and they are never pliable enough. Maybe if I can't see them in the freezer, I'll leave them alone long enough.

Thank you for pointing me to the Les Halles mushroom soup recipe. My husband even loved it and he is not the soup person that I am. Thought I had good quality sherry in my pantry but could not find it. Ended up substituting the end of a bottle of supermarket sherry of unknown origin. Can't imagine how much better it will be the next time when I restock my sherry!

I think the recipe for baked stuffing is here: Most requested recipe

OK - this thread has really pushed me into soup seaon even thought it is still unseasonably warm here in NJ. Have made Caldo Verde three times so far. Had a big bag of potatoes and lots of chorizo and andouille to use up. My locals farmers markets still have plenty of kale so what could be better. Mid week I made my daughter's favorite Szechuan carrot soup. Yesterday I found a deal on white truffle oil at my local Marshalls so I used it to make roasted cauliflower soup with a drizzle of truffle oil. Today, I am making a sweet potato soup of some sort. Don't know what kind yet but they had really nice red sweet potatoes at the farmers market. I also have the highly recommended Les Halles mushroom soup on the stove right now. Can't wait to try it. Will let you know how I make out.

One of our favorites is roasted red pepper, zucchini, and onion then topped with goat cheese and finished with chives and/or basil after it comes out of the oven. I precook the veggies and then add them to the egg mixture during the cooktop stage, add the goat cheese before baking it in the oven.

I've never been to a Popeyes - now I'm intrigued. Never cared for KFC. A quick lookup shows there is one about 20 minutes away. Their menu shows things way beyond KFC like shrimp etoufee, etc. My family loves cajun/creole. Do they have these selections at all locations. If so, do these items get the same high marks as the chicken? Will definitely be trying the chicken but am also hoping for so much more now...

Have you tried the recipe in the Les Halles cookbook? It's excellent. We add cream at the end, and a little white wine instead of the sherry. My husband also prefers to have mushroom slices in the soup, so I use a very large teaball, and put extra (additional) mushroom slices in it. Then I pull it out, puree the rest of the soup, and add the mushrooms back in. We love it. ← ditto on this recipe llc45. i made it with creminis instead of white buttons. neither johnnybird nor i are big mushroom fans but loved this recipe. ← Another excellent recipe for a creamless mushroom soup that I was just referring to in another thread is the wild mushroom soup in Rosso and Lukins "New Basics Cookbook". It is mostly button mushrooms but a small amount of dried wild mushrooms. Other ingredients are leeks, chicken and beef stock and Madeira. Creme fraiche and chopped chives for a garnish. I *always* get requests for this recipe when I make it and it is now the soup I make almost every Thanksgiving although I like to switch it up now and then although I think my family and friends are disappointed when I don't make it. It's worth going to the library to get a copy of the recipe! ← Thank you all so much for the recommendations. I love mushroom soup and have tried many recipes over the years with no wow factor. I checked out Les Halles and it seems well worth buying. Especially since I have a major crush on Anthony Bourdain . Sshhh - Don't tell my husband. Plus, as luck would have it, I pulled out my Silver Palate Cookbook and found the wild mushroom soup recipe. Will let you know how I make out.

OK, I went to this today. Although the cheese selection was wonderful, it was so crowded that you had to wait a very long time to get to each vendor. Having spent $15 to get in, it was a little frustrating. Maybe I'm being too negative but I resented having to pay to get in to wait in long lines to pay for products. I didn't end up staying very long due to the crowds and got to only about 1/4 of the booths. However, I did pick up a goats milk cheese with dill from a CT vendor that was terrific and a washed rind cheese that reminded me of being in Paris. I also bought a loaf of sourdough bread from a local artisanal bread maker who distributes to several locations (like to Health Shoppe in Morristown). It was worth it just to find out about this bread maker but would probably not go again unless I could get there before the crowds or they do something to fix the overcrowding problem. Also, had some great cheeses from Valley Shepard and will return on a less crowded day to buy some cheese. Mostly buy from Bobolink Dairy which is a bit of a haul from me. It is nice to know of another artisanal cheese maker that I can buy from in the area.

Just wanted to add that Andre's in Newton now has a wine bar and is no longer BYOB although Bula's down the street is still BYOB. Both Andre's and Zoe's have a nice selection of wines.

I'll second the recommendation for Andre's in Newton. There is also another very good restaurant down the street from Andre's called Bula. My favorite restaurant in the area is in Sparta (about 10-15 minutes from Mt Arlington) called Zoe's by the Lake. It has been well reviewed by the NYT, Zagat, and Star Ledger. During the week, they have a three course bistro dinner for $29, which I think is a great value. There is also a new steak place in Sparta called Docs. I have not been there yet but have heard good things. NJMonthly recently voted an Indian restaurant called MEHNDI in Morristown one of the top 25 restaurants in the state: There is a decent Mexican place about 5 minutes away on Route 46 in Netcong called El Coyote. Mostly your typical type of Mexican food but generally a step up from the chains. The last one I can think of in the area is Black Forest Inn. I am not a big German Food fan but the people in my office continually have good things to say.

I know - & I have only one! Luckily, she doesn't have a weight problem yet although my husband is slowly losing the battle.

For families that both work and are driving kids to sports/after school activities, this is the only way to go. I also found that we eat a lot healthier this way and never have to rely on takeout because there is not enough time to cook. With very few exceptions, Sunday is our stay home day. I make out my shopping list Saturday night or early Sun morning. Hubby goes shopping while I start getting everything else together. Not only do we have good food for the week, salads/veggies prepped, etc., total cleanup time (vs. cooking one meal every night) is less because you use the knives, cutting board, pots multiple times before washing. I cut all my vegetables on one cutting board and then wash once rather than washing every day if cooked the traditional way. I blanch vegetables one at a time in the same pot then put rinse put in new water and am ready to make pasta, rice, or whatever. For some dishes (chili, meatloaf...), I double or triple the recipe and freeze. OK, I have just read this over and feel like I need to enter a 12-step program.

Sounds wonderful- I'm going to try to make it.

I've got the same LC. I got it because I tend to cook in bulk a lot and then freeze. Must say I'm glad I have my husband around to lug it in and out of the oven for me. The weight of it when filled actually bends the oven shelf. I've had it for a long time now but finally thinking about breaking down and getting a small size one (especially to do the no knead bread discussed on this site). I love soup. Can't wait to try the pepper soup discussed above since I have never found a recipe that has been quite right. Love Caldo Verde and Corn chowder. Must say that I've never yet made a mushroom soup yet that made me say wow. I make a lot of vegetable based soups. Two of my favorites are Italian Vegetable Soup and Szechwan Carrot Soup.

They have quite a selection

I actually converted my meat and potatoe friend this weekend. For the thirty years we've been friends, I've only known her to eat peas, corn, and potatoes. Made her try some and she loved it. Although I have been roasting cauliflower and many vegetables for years now, egullet really helped me to perfect the technique (I was cooking at a lower temperature before). HMMM, now that I've had some success, what veggie should I try her on next? Maybe roasted brussel sprouts...

I have used several of the online sites listed above with good results. Recently, I had an incredible Earl Grey at a local restaurant. Found it was made by Stash Tea. An online search shows they are based out of Oregon. Although I need to finish off some of my existing tea stash before I dare place another order anywhere, this is going to be my next online site to order from.

That looks and sound wonderful!

I think that we normally get Heinz but it don't think it matters much. Since I have been making it so long, I know I have even used various store brands with little difference in the flavor.

Well, our friends have scheduled a full-blown Halloween party for this year. I remember being so excited to try these wonderful ideas last year but just never got around to it. Can't wait to bring these for a wonderful surprise for the party.

Uh oh! So sorry it didn't turn out. My crock pot is so old that I think it could probably go 24 hrs without burning the brisket. You'll have to let me know how much chipotle you add to the next one so I can alter the spice in recipe gullet for those that don't lke to much heat. I lowered it a lot compared to what I add for my family. I also find there is a lot of variability in the amount of heat that comes from a can of chipotles, some being very hot and some having almost no heat at all. The only brand I can find where I live now does not have that much heat. Also, if all the liquid boiled away, it would tend to concentrate the spiciness. Good luck on the next one!

When you rib your friend that she quotes the New York Times on a daily basis and she points out "Oh yeah, well you reference egullet at least twice that much!" When your daughter says "Mom, can I pleeaazzee have my laptop back? Oh no, not that food site again!" My computer is upstairs in a bedroom but I can easily get on my daughter's for a few minutes since she's connected wirelessly and I can just quickly get on whenever I happen to pass by and notice it.