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Katie Meadow

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Everything posted by Katie Meadow

  1. Howdy, Jensen. You have sound instincts. The breeder's definition of a Heritage turkey in the above mentioned NYT article includes the ability of the turkeys to propagate naturally. Now would be a good time for a geneticist to step into this discussion and shed some light on whether or not there is a proper usage for the terms "Heritage" and "Heirloom" as used in today's food production. Common sense suggests that these terms should derive their use from the original meaning of the words. Heritage is used mainly with respect to humans, and refers to a birthright, and so implies a genetic relat
  2. Radicchio is one of my very favorite vegetables. I usually use the round kind since that's what is most often available, or more rarely treviso. In Venice I saw several kinds I had never seen before--some wild and twisty ones. Cooking radicchio, especially with a little garlic, seems to take the edge off the bitterness, but that bitter taste is part of the appeal. I shred radicchio and throw it into risotto about ten minutes before it's done. I briefly saute it w/minced garlic and top a pizza halfway through the cooking time. I quarter it and marinate it in balsamic vinegar (actually I use a r
  3. Wow, I'm amazed--as usual--by the ambition of so many eGulleters. I'm with those in the "simplify, simplify, simplify" category--and my immutable responsibilities for the yearly dinner w/my husband's large family only extend to the turkey and stuffing/dressing, gravy and a cranberry side-dish. My first thought is that if you are inviting friends who are good cooks, by all means let them help! Let them bring veggie side-dishes, their best pie, etc. You can't have too many vegetables. If they are bad cooks tell them to bring wine. After many years of hors d'oeuvres before a turkey dinner, I thin
  4. Here in the East Bay the typical platter usually has cilantro, thai basil, sliced jalapenos, cut limes and bean sprouts and there is always a bottle of Sriracha on the table. I make a sort of unorthodox or faux pho, using oxtails as my stock base, along with lemongrass, etc. I like to add chopped cilantro a few minutes before serving and then have the thai basil as a garnish. I would be interested in other ideas for a more classis stock perhaps. From a casual glance at some other threads, a lot of people like The Vietnamese Table book. I've never used it...does anyone like it for pho recipes?
  5. Wonderful thread! Several posters mentioned Sarde en Saor. Earlier this month I was in Venice and flipped for this, ordering it every time I saw it on a menu. I also had a very exotic en saor of those tiny crabs or "moeche" (sp?) one night. The dish varied, and sometimes it was clear that the sardines had been floured and sauteed before marinating. Another time the sardines appeared to have been uncoated. Both were great. I would like some recipes, or at least just an elaboration of approx quantities and technique from anyone. The bones were left in (at least I think so), so I assume smallish
  6. For many years my husband and I made Lemon Curd for gifts. It's very easy to make and keeps well. Some people were crazy for it and begged for another jar a week later. Others (mostly relatives) looked crestfallen when they received it a second year. It was very good, but I burned out on it and now don't really care for it much. Besides, I think it was just an excuse for showing off our own cool labels bearing a cartoon of our Australian Shepherd. Our brand was called "Bossy Aussie." Before that we made seasoned vinegars with different herbs. Pathetic confession: one year (and this is a low po
  7. Sounds yummy, Dave! Our Porto was not expensive; depending on the venue we paid anywhere from 3 to 4.5 euros per glass (awful exchange rate now.) What struck me was that everywhere we ordered it the taste was exactly the same, as if there was some standard tawny port served as an aperitif. Peter, I didn't realize that the French are more likely to drink port the way I had it--interesting. BevMo, by the way, is Beverages & More, a giant warehouse chain. I'm in Northern CA--dunno how widespread that operation is, but the prices are good for most of the standard liquors, beers and wines. Oh,
  8. I'm not a port drinker and know close to zero about Port. In Provence, while my husband was practically taking a bath in Pastis, my mother and I started ordering Porto after a waiter suggested it. It was served chilled in lovely little glasses and it was perfect for those warm evenings. My husband claims he saw the bottle, and that it was tawny port. We ordered it in several towns and it always tasted exactly the same. Of course immediately upon getting home I went to BevMo thinking to duplicate the experience. Hundreds of bottles of Porto and not a clue what to buy. What was I thinking? More
  9. Thanks Lior, Pransantrin and others who have expressed such tolerance and generosity toward their guests, and for pointing out that allergies, and some other food preferences can be worked around without feelings of hostility. Surely those of us who enjoy food enough to belong to eG have a repertoire of good dishes that can accomodate a lot of different tastes/restrictions. It's a balancing act between the host and the guests; hosts should inquire ahead and be flexible, and guests should take some responsibility for their own limitations by giving the host good warning, being appreciative, a
  10. Your solution sounds energetic and delicious. I would have definitely wanted both the gratin and the oven chips if I was there. I don't think I have the stamina for making an extra dish. FYI, speaking of dairy free potatoes (and I apologize for veering off topic) I used to adore Potatoes Anna made with copious amounts of butter until I needed to reduce the cholesterol in my diet. The September issue of Bon Apetit has a good substitute. Its a Gordon Ramsay recipe for Potato-Onion Gratin that uses olive oil instead and it's very good. Speaking of Gordon Ramsay, is there an unnatural fascination
  11. I agree that the reason for the event is primary. If the birthday girl's fave is stir-fry prawns you might suggest your vegan girlfriend bring an Asian-style salad to go with and she will have a fine meal with rice and her own salad. Most picky-eaters have learned to adjust (okay, let's hope the grown-up ones have) and will help you out. If the menu is the main event they can be forewarned or not invited. If I have a menu I'm excited about and find a guest won't be able to eat it, I try to shift gears and take it as a challenge. Allergy to wheat? Make a curry over rice. I find I am happier adj
  12. What about "build your own" for the tea sandwiches? You could offer butter, jam, cream cheese, walnuts, lox, thinly sliced dill pickles, cucumber and tomato slices, chopped black olives, chopped chives and scallions, etc. And then there's watercress--just for a sociology experiment. On second thought it's possible this hands-on approach is counterproductive if you are after propriety and etiquette. An interesting bread alternative is that swirled pumpernickel & white bread (I can't remember what it's called) but it looks fun and fancy and often prompts discussion amongst kids who haven't
  13. Alle Testiere I need to correct an error in my review. My nephew was with us for dinner, so that makes four people. 230 Euros sounds a little less scary divided by four. And he's young and eats a huge amount. He ordered oysters in addition to an antipasto, but I can't remember what he ate.
  14. We spent the evening of the French quarterfinal win in a "big screen" restaurant in Bormes-les-Mimosas on the Med coast. Halfway through our meal we heard a spontaneous and reverant burst of song from a large private party in another room--you guessed it, the Marseillaise. It was like being in a movie! The game was beginning. My mother, who of course identifies a lot more with Casablanca than she does with rugby, was brought to tears, which was hysterically funny. We had wanted to order "muscles" but the restaurant across the street that served them had a power failure. So instead we were trea
  15. My understanding is that bulgur is toasted cracked wheat. My husband uses cracked wheat once in a while when baking bread, soaking it first. I don't know how the toasting affects cooking time, but it definitely gives it a yummy flavor. Bulgur is usually specified for tabbouli, rarely cracked wheat. I make tabbouli by pouring the hot water over the bulgur, and that's a different process than just cooking bulgur. I guess cracked wheat can vary in size, just like steel cut oats can vary. We have bought our bulgur in bulk from the same source for years, but if the crack was larger I guess the cook
  16. Ae Oche Zattere Ponte Lungo Dorsoduro Il Refolo Campiello del Piovan 1459 Santa Croce Let me start my saying that my standards for pizza are disgustingly high because we've been making our own pizza about every other week for years, and thanks to some great suggestions on a pizza thread here we are closing in on that ideal crispy thin crust. Lacking that wood-fire taste we're doing as best we can. So. I would say that at least 75% of all pizzas I had growing up in New York were better than Ae Oche. It's popular, I'll say that, mostly with the students in the Dorsoduro. The pizza was just plain
  17. Ai Quattro Ferri Calle Lunga S. Barnaba 2754a Dorsoduro I would not recommend this restaurant. It was a short walk from our hotel, and by the end of our trip my mother, who is 89, was really tired, so we didn't want to stray far in the evenings. I had the verdura mista, and it was pretty good. The three of us shared a large branzino. They brought us the fish to approve and it did look very nice and fresh. Then they brought it out for us right after it was grilled, and it still looked good. Then, before I could say anything, they whisked it away. Ten minutes later it came back, looking like a b
  18. Da Alberto (address etc upthread) I loved this place. We easily made a reservation the day before for a Friday night dinner, but found ourselves in the neighborhood at lunchtime on thursday, so in we went. Only half the tables were full, but it was early. This restaurant was definitely a great value. My mother had the grilled veggies, and with the exception of the peas, it was totally satisfying. The potatoes were divine--like the frites of my dreams. I wanted more Sarde en Saor, but could only get them as part of the mixed seafood antipasto, so my husband and I shared that. Very very good. T
  19. Osteria al Ponte "La Patatina" 2741a Calle dei Saoneri San Polo We happened on this little place by accident. We started our day at the mind-blowing fish market (where I got to see those baby crabs live and kicking) and were on our way to the Frari. My mother gets hungry on the early side and as we crossed over the Rio San Polo bridge she declared she needed to eat and there was this Osteria, only one table free. Many of the tables are common family style tables. There were no women inside, and all the men were clearly local working people. By one o'clock the working men were gone and a variet
  20. Alle Testiere (address etc upthread) My mother had to beg for a reservation and that was three weeks ahead! We managed to secure a 9:15, but had to wait almost a half hour outside before they could seat us. Meanwhile self satisfied (and all English speaking) patrons were leaving and none failed to reassure us it's worth the wait. It was, in fact delicious. After reading the above testimonials I was thrilled to find they were serving those little crabs. They were serving them "en saor" (just my luck!) and they were kind of amazing. Only four though, just enough to make me wish I had about thirt
  21. Sempione Ponte Beretteri, San Marco 578 No mention of this on the thread, and we wouldn't have gone there if we had not been invited out by an acquaintance who spent her childhood in Venice and who is a friend of the owners. No way to know if they pulled out the stops for us as a result, but our lunch was very good. Our friend claimed that it's a favorite of gondoliers, who supposedly eat in the back room that looks out over the canal, but I didn't see any working folk in the restaurant, nor were we invited to sit in the room with the view. Sempione started my week-long love affair with the Ve
  22. Following up and many thanks! We have returned from our way-too-short trip to Provence (and Venice). The weather was fantastic, and in the small hill towns we had great picnics wherever we came upon nice charcuteries. The stand-out meal was indeed lunch at Bistrot du Paradou. I love that place! I love that there are few choices and they just pick the wine for you. The starters were either a green salad w/lardons and a perfectly cooked egg w/ runny center, or a tart with artichoke and tomatoes. Both incredible. Also the bread: fantastic. Entrees were lamb or rabbit. My husband always opts for
  23. Katie Meadow


    I'm back from my trip to Provence, my main regret being that I didn't have more time there. My one mini-regret was that I missed my only chance to have Bulot. Our first day in Aix I spotted it on the menu but really wanted the fish soup, which was very good. Guess I assumed I'd have another chance, but in eight days in a variety of places I never saw it again. I did have snails in Aix and they were fabulous. I saw bulots at the Aix market and in the Venice fish market as well, but never on the Venice menus. Next time.
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