helenas

There is a lovely (and light) potato (fingerlings) /savoy cabbage gratin with sage along the lines of sparrowgrass' gratin in "Local Flavors" by Deborah Madison. She parboils sliced potatoes and shredded cabbage separately, mixes them into gratin dish, pours whisked together eggs, milk and some flour, and bakes until browned.

What do you think about "Modern Mexican Flavors" by Richard Sandoval?

My favorite food write Ruth Reichl wrote the following in her "Comfort me with Apples": "...As i cooked i reminded myself of a famous Brillat-Savarin aphorism: "The invention of a new recipe does more for mankind than the discovery of a new star. I invented the Swiss Pumpkin..." Here is a recipe in a nutshell: you cut the top of pumpkin, you scoop out seeds, you toast baguette, and then you put layers of gruyere and baguette, and pour mixture of eggs and cream and bake... Now, in Olney's "Simple french food", there was a recipe for bread and squash soup, where Olney mentioned "...Bocuse has launched a rich and picturesque variation that involves cutting out a lid, seeding, filling with alternate layers, ...". Both recipes looked very similar. Great minds think alike?

Jinmyo, could you please elaborate on the sauce? It sounds so good

Ikra was my baby food ( i grew up on the other side of the Japanese Sea)

I decided to bump this thread up: in case somebody who missed it before has any ideas

Actually, according to this link, "The Magazine Not Know as Good Music" will target the grownups. ('Good Music' Looks to Appeal to the Over 30 Fans). So Suzanne, it looks like we're doomed to stick to "Food Arts" and/or Gramophone for that matter ; not a bad choice if you ask me...

Hipper than Gastronomica, kind of "The Wire" for food lovers? I wish somebody would start publish french "Saveurs" in english...

Are you sure you can take your dog to UK?

Pulled duck ragu thickened with chicken livers. Pommes frites. Green salad. Santa Anastasia Nero d'Avola

Wow, such a great picture, guajalote. Could you tell where one can get such bowls: i keep looking for them since Ming Tsai's mexican show: he had those beautiful bowls in all sizes imaginable. I have couple of cazuelas bought in Williams-Sonoma, but i'm afraid of using them on stovetop.

Are you saying, Judy Rodgers is not good enough for you?

Check "Zuni Cafe" (don't you like it?) cookbook for the discussion on sausages as well as some recipes.

So here is the basic theme of the halvah cake "Slavyanka": For the cream: Butter 280 g; Egg yolks 70g; Sweetened condensed milk 170 g Halva 80 g powdered sugar 10 g Vanilla; Prepare sponge cake using your favorite recipe (3 layers) Prepare cream. Whip the butter, using hand-held mixer, add the crushed halva, the condensed milk, yolks, powdered sugar, vanilla and continue to whip until billowy. Sandwich the filling between the layers of sponge cake, as well as on the top and sides. The variations are mostly following: - no egg yolks; - no powdered sugar; - no egg yolks and no powdered sugar; - more halvah; Just beware, i'm not sure about the result. Products in Russia are so different. I just remember how many reliable russian baking recipes started to fail miserably when first tried in Israel.

The russian version of halvah cream includes sweetened condensed milk, butter and halvah, are you sure you want me to continue translation? In the meantime, this is a recipe that i found a while ago, Halva Gateau, and it sounds interesting including the cake layers based on semolina/almond flour. Actually this recipe was on internet like forever, i wonder if anybody actually tried it?

Today i shared a great turkish pistachio halva with some of my coworkers: one happened to be from Romania, and the other one from India, and both claimed halvah as their national dessert. Another guy joined us and said confidently, that halvah is jewish. At this point we turned to Merriam-Webster: "Etymology: Yiddish halva, from Romanian, from Turkish helva, from Arabic halwA sweetmeat .", so basically everybody was right. Halvah was/is very popular in Russia as well. I can't forget some wonderful cake called "Slavyanka" that had a filling of halva's creme. I even tracked down a recipe for it from some russian food board. Do you like halvah? What is your favorite type, brand? Any interesting recipes involving halvah? And does anybody know anything about Kos-Halva , by any chance?

Thank you: the taste was really great, even more so on the next day: and this is what Mario actually recommends - to serve it at room temperature. And thank you, Toby, for the inspiration.

I finaly got a nice pork belly and chose to follow Toby's idea of Porchetta Sarda, mostly because i happen to have some Sardinian bitter honey. Here is the result: and after cut-up, served with lavender-rosemary roasted yukons: And a good priorat!

Let's see: 1. From "Herbfarm": Lavender-rosemary roasted potatoes; 2. From "Zuni": Lavender Salami - just bury a good quality salami in dried lavender for a few days. What else? And yes, there is a thread about lavender in the baking forum (can be found here), but for sweet applications.

Pitter, thanks for the pointer. Here's the article i've just found about this shop (True Artists at Artisan Bread, Wine, and Cheese in Chester )

potato/ green beans crustless pie (collective wisdom of Marcela, Del Conti, Saveurs editors and other genoise people). True to italian american spirit, baked with bratwurst on top Picture to follow... edit: honorable mention: by-product in form of potato skins: fed to the daughter with a lot of creme fraiche and sea salt..

Great pictures; what about parking though?

And unlike many other herbs it withstands the long cooking: just check the recipe for braised cilantro and chard in Deborah Madison's book: just great! And not to forget charmoula!

yesterday: Mario's duck/pork crepinettes, demoted to patties due to absence of caul fat; smashed russets with wilted baby spinach and creme fraiche; fresh radishes; today: cubanelle peppers stuffed with salmon, chorizo and rice; slow roasted asparagus courtesy of Paula Wolfert; fresh mozzarella; generic Pinot Noir;

The Niman Ranch is a great idea: they even carry a caul fat. Yesterday i discovered Mario's recipes for two kinds of crepinettes, and i even made one, sans caul fat. But now i can do the real thing!