Marlene

Snowangel, that tip for getting the stock cubes out of the trays was golden. Just remember not to leave them too long or the bottom of the cube gets kinda mushy! I'm in the process of reducing the pork stock now. I'll post all the rest of the pictures when I'm done. One thing I found very different than the other two batches of stock was that this morning, when I went to de fat the stock, the stock underneath was pure jelly. In the other two stocks this did not happen. I used the same pots, and left them in the fridge for the same about of time I left the other two. This made it much more difficult to skim off the fat, as it stuck to the jelly and as a result, i had to keep a much closer eye on the stock while it was heating in order to be sure I got all the fat pieces.

I've been to the Shula's at the Westin in NY. I was actually reasonably impressed. They had a terrific wine list and the steak was very good as well

Anna, they look great! Aren't these just amazing? And I think I'll make another batch and try freezing some. I'm with you. Most of the time it's just two of us and a smaller madelaine pan would be great. I'm trying the parmesan cheese next time.

The beef gravy finished with a cube of my newly made beef stock. Who knew it would make this much difference in gravy?

well, I'm kinda repetative!

I remember every detail.. French Onion Soup en Croute salad with balsamic vinegrette a lemon sherbert in between Prime rib with twice baked potatoes Chocolate fudge wedding cake awesome

I'm considering the Beouf Bourgnione from this cookbook.

Hmmm. One is All Clad and one isn't. So I'll keep an eye on them!

I've got the lids on, but yes. At this temp, I should be able to bring the pots in within an hour I think, hopefully before they get buried!

The stock came off this morning. I woke up to a wonderful smell. (I can only hope the aroma lasts long enough for our house showing at noon today ). I forgot to take pictures of it in the pot, (hey, I hadn't had coffee yet) but here it is after being strained through 2 layers of cheesecloth: I ended up with 2 pots and a small serving bowl. Already the fat is starting to collect on the top. This gives a better indication of it's clarity. It looks rather like chicken stock at the moment! It's very cold out, so the pots have gone outside to cool. Reduction will take place either tomorrow or Monday!

Isn't there some kind of law in Canada about cooking burgers, in order to prevent E. Coli problems - like you can't even ask for one medium rare, they can only cook it well done? (I tried searching to confirm this, but couldn't find anything). ← Not that I know of. I've ordered medium burgers in Toronto and it hasn't been a problem.

Thanks Snowangel, I'll try that. Ok, pork stock is now simmering on the stove for overnight. I had two pans of these pork hocks: I roasted them without tomato sauce: In the stockpot are onions, a few peppercorns and a small amount of kosher salt. i was going to take the skin off and roast that separately, but I confess, I got very lazy and didn't. It will simmer overnight and I'll see where we are in the morning!

well there certainly won't be any problem cooling off the stock outside. -23C with windchill factor of -35 today and more of the same for tomorrow. Now could somebody get my chicken stock out of those damn ice cube trays?

Pork stock will commence tomorrow. I have 8 or 9 lbs of fresh pork hocks with good bones and skin. I'll remove the skin, take off the fat, then roast the skin and bones together. I'll take pictures of all of this one.

I used regular dried breadcrumbs that you buy in a supermarket. I think fresh crumbs might be too fresh to crisp, but I don't really know.

I know. Follow maggie's directions on sticking the breadcrumbed pans in the freezer for a few minutes before filling with potatoes though, to give the crumbs a chance to adhere to the butter. Otherwise, it kind of slips around while you're trying to fill them!

I got my pan from WS so I'm not sure of the brand, but it is a non stick pan. These were utterly amazing. You'll love them.

Exactly. I've just finished reading through both recipes and they seem to be polar opposites. I like Keller's, only because it intrigues me to start with a whole bottle of red wine and reduce - how decadent. On the other hand, Bourdain's seems ridiculously easy!

It's getting colder here, and I'm thinking this will be on my list to make for dinner this week. Having aquired both Bouchon and Les Halles for Christmas, and as they both have this dish in them, plus I have Julia Child's recipe, I can't decide which one to try!

For our dinner party last night, I tried the Crown Pork a second time and also the blooming onion. Both worked much better this time around. Inspired by maggiethecat's Potato Madelaines thread, Plus a Ceasar Salad that I forgot to take pics of. And for dessert, Carmelized Apples with Puff Pasty Cinnamon Sugar Twists

Potato Madelaines nirvana was achieved! Cute little pans, buttered and breadcrumbed Filled with garlic mashed potatoes and into the fridge until ready to cook: I took them out about 30 minutes before baking them. As per Miss M's instructions, drizzled with some melted butter and baked at 400 for about 30 minutes. Just out of the oven. Flipped to show crust These were awesome. I love the fact that they can be made ahead of time and I think these are going to be one of my favorite go to recipes for entertaining. Thanks Maggie!

Yes Miss. M. I'm allergic to shrooms

Bourdain's Mushroom Soup from the Les Hlles Cookbook. He says it's easy, and it is. And I just happen to every ingredient. And I want mushroom soup! ← Sure Maggie, pick something that will kill me.

marvelous. I shall do this. My madeleine pan is not silicone so I shall grease well. Since you are one of my great inspirations Ms. M for trying new things, I shall report back.

This one sounds great to me actually. Although I'd have to keep my family away from the roasted garlic so I could use it in the potatoes. Let me know how yours turns out, maybe I'll try mine that way!