helenas

I have KitchenAid grinder and sausage stuffer attachments; I need casings and reliable recipes. Could somebody recommend a good mail order source for casings? And what is a good book with recipes? Aidells? thank you, helena.

And i didn't! I used my grill pan on stove top. They burgers came out perfect: with grilled marks and well browned as magret part produced a lot of fat. Even the smell: the combination of cinnamon and cumin seeds created an exotic aroma in ythe house. i'm pretty sure this is the case of my broiler.

Broiling as cooking: what should one know? Is it even possible? Anything beyond browning the surface of already done dish. Please, help: i have some damn expensive burgers (not Boulud, but they have duck magret as one of ingredients) and i have no energy to start our charcoal grill...

Can one call salmon an inexpensive cut of tuna?

Could anybody help me with a phone and/or address of this place? We would like to try it... Thank you, Helena

Patricia Wells has a recipe for tuna daube in her Provence book. 2 inch tuna steaks seared over high heat for 2 minutes on each side and then braised covered in 350F oven in soffrito/wine/tomato mixture for an hour until "tuna is very tender". I have no reason not to trust Wells, but i still have doubts. Will this long period dry out tuna or braising liquid helps to keep it moist ?

i tried this slow roasted asparagus yesterday: for an hour and a half with very-very thick spears. Servced it with Pistachio Aillade from Zuni book.

From the googled picture it looks like what i have now - Suribachi: probably it's not all-purpose

I have one from Joyce Chen, and i'm not very happy with it. Too small, and i don't like the wooden pestle. So i'm looking for a new mortar. This one looks pretty good... What are you using? Are you happy with it? Thank you, helena

Jaymes

Salmon parmentier - the top was from roasted cauliflower, chorizo and baked potatoes, coarsely chopped in food processor and mixed with creme fraiche. The recipe was inspired by the article on parmentiers in "Cuisine et Vins de France" magazine and the result was truly outstanding!

Wow, i've read this book, like twenty years ago; it was such a fun! Jorge Amado was hugely popular back in Russia, as well as other latin authors...

Currently "Russian Cuisine in Exile", because "...All sorts of threads can bind someone to his homeland-- a great culture, a mighty people, a glorious past. But the strongest thread goes from the homeland to the soul. That is, to the stomach..."

Broken bucatini and potato chunks braised with Glen Miur canned whole tomatoes, their juices and Cinzano. Slowly Braised bacon (as per Zuni cookbook) added at the end.

Whoever finds this subject interesting, might want to check the Spring 2003 issue of "Eating Well" magazine. The sample recipe for Lemon Almond Polenta Torta is available online. Ginger Spice Carrot Cake and Orange Semolina cake are among the recipes i'm willing to try.

I've read about it recently in Madame Figaro

Has Thermomix become your personal kitchen partner yet?

From the depth of internet: a December, 2000, four-part Atlantic Monthly online feature, titled "The Million Dollar Nose"

Ciao Bella gelati and sorbetti.

Holiday On Ice

Thanks for letting know. Please, do post your report. It's time for me to visit Liberty Village outlet stores (especially Cut Glass and Le Creuset), as well as to check on Flemington Central Liquors wine store.

About 12-15 inches.

Anyone?

There is an article about Marc Sibard and his wine shop Auge in March issue of "House&Garden", called "A Purist in Paris" "... Sibard's shop is a friendly venue for anyone coming in off the street...He prefers a leisurely chat with those who drop in and show curiosity, no matter if they buy or not." The other shops that are recommended as "sharing Marc Sibard's high regard for the honest vintage" are La Cave de l'Os a Moelle; Le Verre Vole; Vivin; Les Caves de Chateau;

Complete indulgence, since it was a dinner cooked for one person and a half: butter roasted grouper steaks with bread crumbs; fingerlings and carrots roasted in duck fat with rosemary and lavender; cucumber-tomato salad; apple-strawberry pie; Now we have tons of leftovers for tomorrow.