helenas

mamster's pancetta embossed chicken: ( i skipped the step of cooking pancetta separately; just wrapped chicken thighs with it, and left outside for half an hour for gluing pancetta and chicken skin together. oil-poached pluots salad from sfgate.com this week food section: instead of dressing in the recipe i used the poached oil (with coriander seeds from it for a nice crunch and flavor) the dinner:

Nancy Silverton has a recipe for pecan sticky buns in her La Brea Pastry book: although i haven't tried it, it sounds really good.

Thanks for the recommendation: we made there today, and even my husband who just came back from Hong Kong this Saturday, was duly impressed: we bought a whole codfish (hot smoked tonight), arctic clams (those making only a sporadic appearance in my local asian grocery), and dirt cheap new zealand mussels. We didn't even mind an hour drive from our home.

Could somebody tell me if the store in Ridgefield is opened on Sundays? Thank you.

It doesn't mean that this book is not a great reading, or Tower is not a great chef!

you could ask her--- gastronomica@williams.edu Yes, i know: i was in touch with her regarding her forever upcoming book on russian cuisine, but to pose her this question, first of all, one needs Jinmyo's permission.

Jinmyo, you found the best words to describe the magazine. I wonder what Dara Goldstein would reply to this. She definitely loves food, at least if one would judge from her books on russian/georgian cooking.

Bahn Xeo - vietnamese stuffed rice pancakes: and inside the shell:

trillium, just checked the book on amazon: sounds fascinating! Could you tell a bit more about it: especially about the language part. Thank you.

And what about "The Essentials of Asian Cuisine" by Corinne Trang? Here is a recent quote from CH on a similar subject: "...Marvelous! It takes a recipe, say, like spring rolls and shows the many variations from country to country, very interesting. It is a little more focused than Hot Sour Salty Sweet..." Here is a review of her book: THE ASIAN Julia Child.

Today i tried the original recipe, using the salmon cut, 2 inch thick and one small bunch each of cilantro and parsley. Here is the outcome: two inches cut is a bit thick, 275F oven is a bit low, as the upper layer of greens didn't melt away as in my previous try. The fish was very good and moist, but the broth couln't compete against the chicken version. I'm still determined to try it with pork next time.

I stumbled on Chartreuse of swordfish by sheer accident, but liked the idea so much that decided to prepare it right away. My enthusiasm though was curbed when i saw the swordfish price. Still determined to make the dish, I made several circles in the meat department, and ended up with a small free range chicken. I rushed home to consult Jinmyo and Richard Olney. Actually, Olney came to my mind while I was reading the recipe: I remembered the idea of melting a tender lettuce into a braising liquid from his Provence book, as well as using a dough for pan sealing. My initial plan was to split a chicken and marinade it in some tarragon, garlic and olive oil for some time, and otherwise to follow the original recipe. Jinmyo advised me to quarter a chicken and increase the cooking time. Olney’s “Forty cloves of garlic chicken” recipe provided some other useful ideas. The dish - fragrant broth, melting meat, potatoes in the perfect doneness, was also visually attractive on the plate.

K, do you mean a recipe from Aken's new book? If yes, how do you like the book?

I'm not sure this is a similar product but i tried Melissa's roasted sweet corn and it was very tasty. I wonder how it will be in cooking: the label inside contains a recipe for a chowder.

Yesterday we had a bottle of 2001 Maipo Valley Vitisterra Grand Reserve Syrah, our first foray into Chilean wines, and it was very nice, especially with rosemary/mushrooms braised pork ribs.

Another recently discovered idea: lasagna rolls, or nidimi (as per Jody Adams' recipe in her book) Take the curly lasagna cut ( i used Ronzoni, which was a bit too wide), boil the pasta al dente, drain and dry in towels, spread some filling (as for cannelloni) over each strip, roll it tightly, stand upright in a shallow baking dish, pour some bechamel-like sauce on top, sprinkle with some cheese and put the dish under the broiler until brown.

And you might want to check Mes Confitures: The Jams and Jellies of Christine Ferber, recommended by wingding on some other thread.

He writes a Wine column for "House&Garden": one of the main reasons for me to look forward to this magazine every month.

On topic: Moorish and Arabesque by Greg Malouf (reading and cooking) Off topic: with my daughter - "Master and Margarita"

No : it looks like my tagine is not for stovetop use. So i'm thinking about Le Creuset. Speaking of Le Creuset, thanks for pointing to Karahi: looks great! And also their Tawa

So it's somewhat similar to the effect produced by the Staub line of cast iron( previously discussed here: the Staub link is stale though, use this one instead)

Adam, have you gotten your diffusor yet? Since yesterday, i'm a proud owner of cooking tagine, so i'm bringing this thread back into life.

bushey, excellent idea: i just went to my local Marshalls, and there was quite a selection of italian terracota, provencal ceramics ( i bought a yellowish jar with painted olives) and polish bakeware. I also bought a beautiful cooking tagine, for $12 only.

Jaymes, with all these wonderful food mail order companies i woudn't worry too much. I'm preparing you a list of my favorites.

A Holmdel location became very popular place for local lunches, and rightly so. Excellent gyro, tender fried calamari. I havent tried any of their main courses, but mezes are pretty good, as well as their pitas. Big portions though.