helenas

Made those today, and thanks to VivreManger's notes, my effort brought a delicious result: thank you very much. First of all, i succeeded to get almost all the fat out, both by scoring the skin and putting the weight (two cast-iron pans) on top of legs during the browning/srisping stage. For liquid i used a cup of red wine and a cup of chicken stock. The vegetables were sweet potatoes, onion and some yukon potatoes. Garlic, bay leaves and coriander served as aromatics. The duck legs were from Maple Leaf farms.

Suzanne, i was giggling silly, but i'm afraid i need once more to put on my hat of the russian language police

Pasta: i've already sent the official note of protest to Steve P.

I'm coming with my husband, so it's helena +1.

edit: comment reconsidered and withdrawn.

Shrimp stuffed roasted tomatoes Steak a la Ducasse Tartiflette Some chocolate dessert from Wegmans

We're OK with the date, and actually prefer it.

Nyet.

Sarins family for two: I'll try to produce some black russian bread: also bringing butter and wine with us.

Thanks, The amazon buyers list is 32 people long: slim chance He actually died two year ago, in Jan 2001: "His master plan was to carry on writing until he had filled up all seven cellars at his Somerset home with wine and then grow simple food on the surrounding land. At the time he wrote his autobiography, Will This Do? , aged 50, he was halfway there. It's unlikely that he managed to fill three and a half cellars during the 1990s given the run of bad vintages in Bordeaux and Burgundy. So Waugh died several cellars before his time. "

Gavin, have you read the book or your post is just a set of easy analogies?

Help, please: i'm trying to locate a copy of "Waugh on Wine" by Auberon Waugh. Jay McInerney ("Bacchus & Me") devotes an article to him in House&Garden - "Full-bodied with bite". He offers some hilarious quotes from the book which i won't dare to post (one of the quoted remark got him fired from Tatler!). From Waugh on Wine: "Wine writing should be camped up. The writer should never like a wine, he should be in love with it; never find a wine disappointing but identify it as a mortal enemy, an attempt to poison him; sulphuric acid should be discovered where there is the faintest hint of sharpness. Bizarre and improbable side tastes should be proclaimed: mushrooms, rotting wood, black treacle, burned pencils, condensed milk, sewage, the smell of French railway stations or ladies' underwear - anything to get away from the accepted list of fruit and flowers. As I say, I am not sure that it helps much, but it is more amusing to read." Unfortunately the book is out of print and out of sight: it's not available anywhere online: bookfinder.com, abebooks.com, addall.com, amazon.ca/com/co.uk, you name it. So maybe you know some obscure source where i can get the book (for example, it's available in Yale University library, but it won't help me), or you have it tucked somewhere in your home library not touched since 1986, please, let me know. thank you very much. or just read the article in the H&G Jan2003 issue, and you'll join me on the hunt!

A great tip from the last issue(Jan 2003) of "House&Garden" magazine: Q "We've got lots of ideas for our garden, but how can we get some sense of how they will actually look?" A "The english decorator and garden designer David Hicks drew his ideas on black and white potographs. Look at his book Gardern Design (somewhat useless advice since the book is out-of-print, and is available starting from $125) on how he transformed stark houses with renderings of rose arbors and tree-lined walks. Take photographs of your winter landscape and use them to play with different plants. Tape tarcking paper over the photos, or make enlarged copies, and try different fences, hedgesw, walls, pathways, pergolas, and so forth. By drawing in the mature sizes of trees and shrubs, you might save yourself time and trouble down he road."

Trying hardly to get into asian cooking: Shrimps and mussels with shiitakes in lapsang souchong broth. (had this tea in loose from my recent days of tea craze). Served with brown rice (Lundberg jubilee blend of seven brown rices). For dessert - roasted quince tart from "The art of the tart", the crust from Vongerichten's "Simple to Spectacular" - spectacular indeed, with great macaroon texture to it.

The truth is, although i recently got a KA stand mixer(oh, the grinder ), i still prefer to knead a bread dough in my baking machine.

One more review of the book: Why, oh why, do we love Paris?. Also, on the wider subject of "Why, oh why, do we love France", this is the book i'm reading and enjoying right now: Something to Declare: Essays on France by Julian Barnes (remember Flaubert's Parrot?)

After the law changed, can i legally order wine from out of state to NJ? thank you.

The books is selected for the "Hall of Fame" by the Gourmand International (Hall of Fame)

thank you, this is exactly what i was looking for. once in a while i read some french fiction, and it's so annoying to check a printed dictionary!

In case you have some favorite, please share. I'm familiar with altavista and dictionary.com (maybe they are even the same), but i'm looking for something with richer thesaurus. thank you

EL BULLI 1998-2002 in la librairie gourmande. The site itself is http://www.librairie-gourmande.fr

As the family insisted, i made the same crepes last night once again: without filling, just folded in quarter, sprinkled with gruyere and baked for some minutes. They still had enough flavor of their own, making creme fraiche unnecessary, although smoked salmon and roasted pepper sauce were put to use.

i tried it yesterday per jaybee's description on Lupa's thread. I used mandoline in the thinnest setting possible, and sliced brussels crosswise. The shreds were very thin, but still quite dry, so i salted them and gave them a strong squeeze to tenderize. I used aioli instead of olive oil, and added some chives and plumped golden raisins. The result was quite tasty, so next time i'll try the original version with EVOO and pecorino.

Kim, then you might want to consider the following list of seminars from NY wine tasters guild: ( copied from their newsletter), and Amarone seminar might be what you're looking for: www. tastersguildny.com. ALL WINE TASTINGS BEGIN PROMPTLY AT 6:30 PM; DINNERS AT 5:00 PM. FOUR DECADES OF AMARONE Date: Thursday, January 23, 2003 Location: Hotel Shelburne Speaker: Charles Scicolone, Wine Writer and Educator According to Italian Wine for Dummies, Amarones are "rich, heady and robust." Michael Weiss, in Exploring Wine, states that these wines are "powerhouses full of rich and warming fruit." Fifteen delicious wines – the perfect way to start the new season. Wines: 1962, 1967, 1974,1977, 1979, 1980, 1988 Bertani; 1971, 1977, 1981, 1983 Tommasi; 1974, 1977 Boscaini; 1986 Righetti and 1995 Masi. Members: $115.00 Limited to 18 attendees Non-members: $130.00 LANGUEDOC/ROUSILLON Date: Tuesday, February 4, 2003 Location: Hotel Shelburne Speaker: Serge Dore, Wine Importer and Master Sommelier The ten appellations of the Languedoc are spread over 32,000 hectares, and not one of them is like another, except for their common denominator – the Mediterranean. The region is a vineyard buttressed by the Cévennes, there nestling at the foot of the Pyrenees on a hillside in the Corbieres, ensconced in an amphitheater of the Montagne Noire or reclining on the gentle slopes leading down to the lagoons. Over the last 20 years, the Languedoc vineyards have been transformed by the work of man. Grenache, Mourvedre and Syrah have become the prime varieties of the new plantations. Separate vinification of each variety, the art of their blending and the maturing methods have all helped to carve out the landscape of the Languedoc AOC into full and structured wines. During this time oenological giants such as the Mondavi family have discovered the ideal growing conditions in this region and have planted vineyards in the area. Wines to be tasted include Pastourou (100% Viognier), Mas Saint Laurent, AOC Picpoul de Pinet, Château de Capitoul, Cuvée Rocailles White and Red, Domaine Galtier "Cuvée Kermes," Château de la Liquiere, "Cuvée Cistus," Domaine Marquise des Mures, Cuvée Les Sagnes, Domaine de la Dournie, Cuvée Elise. We hope that Mr. Charles Mock, the owner/winemaker of Château de Capitoul will join us. Members: $45.00 Non-members: $50.00 AN EVENING IN PARIS: A French Dining Experience Date: Sunday February 9, 2003 Meli Melo Time: 5:00 P.M. 110 Madison Ave. (29-30th Streets) Members: $75.00 Non-Members: $85.00 Sue Perkins in her column Food and Style called Meli Melo "A destination for diners in the New York area." Terry Robards in the Robards Report has raved about classically trained chef/owner Bernard Ros for his meticulous attention to detail, his culinary expertise and his ability to make diners feel welcome. The ambience of this "home away from home" establishment with its charming atmosphere and decor, not to mention scrumptious desserts, is a real find. So join us for a An Evening in Gay Paree. Menu: Assorted Hors d'oeuvres; served with Vallee Coquette Sparkling Vouvray Appetizer: Crabcake Parisian style, served with Ch. Lamoth de Haux Blanc Salad: Classic Caesar Entree: Roast Duck Bernard with seasonal vegetable and potato, served with Raquillet Mercurey Vieilless Vignes, 2000 Dessert: Chocolate Temptation, with Haut Mayne Sauternes; coffee or tea with Nisme et Delclou Armagnac. Wines and Spirits provided by Bayfield Imports. CABERNETS FROM THE 1980s Date: Thursday, February 20, 2003 Location: Hotel Shelburne Speaker: Harriet Lembeck, Wine Writer and Educator Thirteen Cabernets from California's golden decade of wine making. During this period California wine makers were finding their way, and innovation was the hallmark of the industry. Discover how well these wines have aged as we taste some of the best from legendary names in wine making. Wines: 1985, 1986 and 1987 Caymus Napa; 1986 Caymus Red; 1986 Dominus; 1985 Duckhorn; 1985 and 1986 Forman; 1986 Groth; 1986 Kenwood; 1986 Mondavi Reserve and Opus One; 1985 William Hill Reserve. Members: $110.00 Limited to 18 attendees Non-members: $125.00 JACKSON FAMILY FARMS: The Art and Heritage of Wine Making Date: Thursday, March 6, 2003 Location: Hotel Shelburne Speaker: Elyse Kudo, Eastern Regional Vice President, Jackson Family Farms Jackson Family Farms, headed by Jess Stonestreet Jackson and Barbara Banke, represents the culmination of the Jackson Family's heritage in agriculture as well as the family's dedication to the land and wines they have created. The Jackson Family Farms wineries are those that have site specific expressions of the terroir throughout California. From these properties the individual winemakers are producing California's cutting edge of diverse, dynamic and fruit driven wines. Wines to be tasted: Hartford - Chardonnay, Pinot Noir, Zinfandel; Matanzas Creek - Chardonnay, Sauvignon Blanc, Merlot, Cabernet; Cambria - Julia's Pinot Noir, Benchbreak Pinot Noir, which are two single vineyard Pinot Noirs; Stonestreet - Upper Barn Sauvignon Blanc, Cabernet, Legacy (Meritage-Cab, Merlot and Cab Franc blend). Members: $50.00 Non-Members: $60.00 MOMMESSIN'S BURGUNDIAN MASTERPIECES Date: Monday, March 10, 2003 Location: Hotel Shelburne Speaker: Eric Dubourg, Northeastern Wine Director, Marie Brizard Wines and Spirits, USA Founded in 1865, Mommessin, a leading Burgundy producer and negotiant, is noted for wines of nobility, power, finesse and ageing potential. Hewing to tradition, grapes are hand harvested, the wines are unfiltered and show remarkable grace and complexity. Anthony Hanson, writing in Burgundy, says that "Clos de Tart (wholly owned by Mommessin) could surely be one of the most scintillating wines of the Cote de Nuits." Anyone who has tasted these award winning wines knows that no expense is spared to produce rich and complex wines. The Wine Investor Buyer's Guide recently awarded the Mommessin Meursault 4 (out of 4) stars, the Pouilly-Fuisse 3, and the Macon Villages 2 and a Best Buy. Wines: Macon Villages Old Vines, Pouilly Fuisse, Meursault, Puligny Montrachet, Moulin a Vent, Gigondas, Pommard, Gevery Chambertin, Aloxe Corton, Echezeaux and Clos de Tart, Grand Cru. Members: $65.00 Non-Members $75.00 SINGLE-QUINTA PORTS Date: Tuesday, March 25, 2003 Location: Hotel Shelburne Speaker: Jorge Ramos, Wine and Food Manager, Portuguese Trade Commission During the last decade, a relatively new category of Port, single-quinta, has exploded in popularity. Single-quinta vintage Ports have been produced since the 19th century, but it is only in the past 10-15 years that these wines have become widely available. A single-quinta Port is one that is produced entirely from a single estate, or vineyard. (Quinta means estate or farm.) Vintage Port, produced entirely from grapes grown in a specific year, represents less than 2% of all Port shipments. A major factor that contributed to the increase in single-quinta wines was a law enacted in 1986, that permitted quinta owners in the Douro to bottle and export their own wines. Join us in tasting some of the best Single-Quinta Ports available in the U.S. market, such as Quinta do Crasto, Quinta do Bom Retiro from Ramos Pinto, Quinta do Infantado, Quinta do Foz from Calem and Offley's Quinta do Boa Vista. Members: $55.00 Non-Members: $65.00 DINING ON THE ITALIAN RIVIERA: Dinner at East River Café Date: Sunday, April 6, 2003 Location: East River Cafe Time: 5:00 P.M. First Avenue at 61st Street Time Out New York's restaurant review singled out the restaurant for its "extraordinary food." Zagat's: the restaurant has "well-prepared (food)" and a "comfortable" atmosphere. In her column, Sue Perkins calls the food "beautiful" and praises his authentic Italian cuisine. Italian born Executive Chef, Paolo Nozzoli learned his craft in Italy and honed his skills at such culinary stars as Hotel Minerva and Villa Rigacci in Florence and as Executive Chef at Manhattan's Savore Restaurant. Join us and you will be transported to a charming trattoria overlooking the ocean high above San Remo. Menu: Aperitif: Moletto Prosecco 2001 Appetizer: Gamberi (shrimp) Essticci prepared with fresh sage and Cannelli beans, with Pietrafitta Vernaccia Borghetto 2001 Entree: Osso Bucco with risotto and seasonal vegetable, and Rocche Costamagna Barbera Superiore 1999 Salad Dessert: Assorted Pastries with Ca Rugate Recioto Di Soave 1999 Coffee or tea with Mazzetti grappa and Villa Massa Limoncello Wines and spirits provided by Laird and Company. Members: $70.00 Non-Members: $80.00 RIESLING, A NOBLE BUT UNDERAPPRECIATED GRAPE Date: Monday, April 28, 2003 Location: Hotel Shelburne Speaker: Jonathan Levine, Columnist, The Wine Investor Buyer's Guide To many cognizenti, Riesling is the world's most versatile and best white grape. Produced in a variety of styles and levels of sweetness, Riesling is a most difficult grape to grow. It needs a long cool growing season to reach perfect ripeness, but the results can be extraordinary. Andrea Immer, in Great Wines Made Simple, "Riesling is considered by many to be the best white wine grape in the world. It is a lithe ballet dancer, has a purity of fruit and an uncanny range of flavor, all in a sleek package." Jancis Robinson says, "(Riesling) could claim to be the finest white grape in the world on the basis of the longevity of its wines and their ability to transmit the characteristics of a vineyard without losing Riesling's own inimitable style." The tasting will focus on dry style wines with flavor, depth and character, but will end with a Canadian Ice Wine. We will taste wines from Germany (the spiritual home of Riesling), Alsace, Wolfe Blass Gold Cap from Australia, Smith Madrone from California, and selected examples from New York, Canada and Washington. Members: $45.00 Non-Members: $50.00 1983 BORDEAUX: A Twenty Year Retrospective Date: Tuesday, May 6, 2003 Location: Hotel Shelburne Speaker: Mark Golodetz, Wine writer and Consultant 1983 was considered by most wine experts to be an excellent vintage in Bordeaux. Twenty years ago, its greatness was overshadowed by the extraordinary wines -- and the hype -- of the 1982 harvest. Today, many oenophiles realize that the less round and plump, but more sinewy 1983s may outlive their brawny older cousins. Bordeaux expert Mark Golodetz, a frequent Tasters Guild speaker, will lead us through a tasting of 13 of these superb wines selected as representational of their appellation. Wines to be tasted: Ch. Margaux, Palmer, Talbot, Ducru, Cantemerle, Branaire, Canon, Coufran, Du Tertre, Gruaud Larose, Le Fleur de Gay, La Lagune, Meyney. Members: $120.00 Limited to 18 attendees Non-members: $135.00 A VIENNESE FEAST: A Festival of Austrian Wine and Food Date: Sunday, May 18, 2003 Location: The Mark Hotel Time: 5:00 P.M. Madison Avenue and 77th St. The wines and foods of Austria have swept New York by storm. Witness the increase in sales of Austrian wine and the success of such restaurants as Danube and Wallsé. The Mark Hotel is an oasis of elegant and superb dining in the city. The genteel ambiance, the understated elegance, and excellent food make this a culinary experience to remember. The hotel's Sous Chef who was born and trained in Austria will prepare a traditional mouth-watering Austrian feast. Rated a 24 by Zagat's which praises the "fine food and lap-of-luxury dining." Menu: Reception: Schlumberger Vienna Brut NV Appetizer: House Smoked Trout with potato salad, watercress and dill creme fraiche; served with Jurstschitsch Sonnhof Gruener Veltliner Steinhaus Fish Course: Sauteed Filet of Perch with sauerkraut, pancetta and pumpkinseed oil; served with Tuerk Gruner Veltliner Second Course: Soft Boiled Veal Tongue with horseradish pudding; served with Klosterkeller Siegendorf Pinot Blanc Entree: Apple-Balsamic Braised Beef Cheeks with celeriac puree, lovage and zweigelt sauce; served with Klosterkeller Siegendorf Red Dessert: Quark Dumpling with Apricot with elderberry flower sorbet and pumpkinseeds; served with Weingut Nittnaus premium Eiswein. Wines provided by Wein Bauer Imports and Niche Imports, Inc. Members: $110.00 Non-Members: $125.00

Wehani rice crepes filled with herbed fresh ricotta. Actually the crepes were so good by themselves, almost juicy, that it was my mistake to add any filling. Next time i'll serve them plain with some creme fraiche and melted butter on the side.