Corinna

Alan, I for one hope you will share your recipes, especially the herring. I love it! Following this blog is such a delight. Thank you, Pam!

I don't think you'll ever be a kid again, kiddo.

I believe it was just released in the US at the end of March.

When I lived in London, I used Ottolenghi's Islington location to cater several events, as well as dining there once in a while. Great, simple food- often surprising combinations that really celebrate the ingredients. Both of his cookbooks are high on my list to get.

I haven't lived in London for about three years now, but what about Hawksmoor (I think they've opened another location) or Smiths of Smithfield? Also, I second Roast.

Thanks Heidi. It really didn't need anything else!

Our friend brought us a beautiful 4lb trout the other day. I baked it stuffed with lemon, onion and parsley. Simple and delicious! It was nice cold for lunch the next day, and planning on fish tacos later on today.

Just wanted to add Ewe's Blue, an amazing sheep's milk blue from the Hudson Valley.

Thanks, Kim! I recommend using pretty mild cheeses. I added 2-3 oz of gruyere into the mix (the other cheeses I used were local colby and cheddar), and I felt it over-powered the lobster. It was a perfect decadent dish for a special occasion, but I didn't think the lobster was absolutely necessary. Still, I would make it again.

Yes, the lobster was cooked and mixed in with the cheese sauce and pasta just before baking. I halved Ina Garten's recipe on the Food Network website, and it still fed us well for several meals. Pat especially liked it for breakfast!

I spend a lot of time salivating over all your posts here, so it's time I contributed. Monday night we feasted for DBF's birthday: Ina's recipe for Lobster Mac & Cheese paired with a wine I saved for a special occasion 2007 Reserve Chardonnay from Lamoreaux Landing (Finger Lakes, NY), the winery where I work. Delicious! For dessert, a version of Nigella's chocolate loaf cake (via Heidi Swanson) smothered in brandied whipped cream and topped with brandied cherries, a treasure I discovered in the back of my fridge. I was especially pleased with the flavor of the whipped cream.

What an adventure! You two sure know how to travel, Kerry. Are you coming back through the Finger Lakes?

I have a beef tongue in my freezer that I'd love to try this out with, but I'm sure it's bigger than 1 lb. Should I just cook it longer? Weigh it and see how much larger it is, then adjust time and ingredients accordingly. And be sure it's completely thawed before you put it into your crockpot. If it's really large, you might even want to cut it into halves. Thank you, Jaymes. I have found so many interesting recipes that I want to try, I may end up cutting it in half anyway!

I have a beef tongue in my freezer that I'd love to try this out with, but I'm sure it's bigger than 1 lb. Should I just cook it longer?

That is a lovely wine, and I bet it went really well with that meal!

I have borrowed the Imperia from a friend (actually to make crackers, not pasta) and though I haven't had the opportunity to use it yet, it seems like a good recommendation. She is married to an Italian and lived in Italy for several years.

Oh, I can't wait to try this!

So, Columela is the best sherry vinegar you'll find in a grocery store? I think it's the only one in the grocery store, and the high end one at that-- but this bottle has convinced me that it's an ingredient that I really like and use frequently, though not in great quality. I'd like to try another brand/type of sherry vinegar for my next bottle, just to make the comparison. Edited to clarify.

I often find myself being very concious of the price of meat by the pound, but not as much with fresh produce. For example, if I buy a club pack of chicken breasts at Wegman's I can get them for $1.99/lb, while celeriac, eggplant and asparagus were all $3.00/lb!

Reeses pieces pancakes sound amazing. This might be a nice birthday breakfast next week for DBF (I have to work that day, but pancakes are easy enough if I plan!) Thanks for the recommendation, Kay! I'm so excited everyone is trying that sour cream coffee cake recipe. I recently discovered it as well, and thought the texture was amazing. Will definitely be making it again. Kim, I didn't take a photo of mine, but I had trouble with the layering as well. Am I the only one who thought the filling/topping was a little too sweet? Beautiful congee, Patrick! My first (and only) attempt at congee (overnight in a crockpot) was a huge bust. I was so disappointed! I will have to try your method.

In the past week, I've prepared venison tenderloin with a couple different, uninspiring sauces. It was kinda disappointing, but at least they aren't in the freezer anymore. Yesterday, porcupine meatballs (see the Dinner! thread) made with the last package of ground venison. Delicious! Cubed a couple lamb shoulder chops and put them in a yogurt marinade for Ina's grilled lamb kebabs recipe. I'm going to grill this weekend-- regardless of what the weather decided to do. It's April, for pete's sake!

I second this recommendation. It's one of my favourite books of all time - I'm not vegetarian, but could happily be, on this kind of food. I can't wait to get my hands on this book. I love his food! Until my budget, I am enjoying rediscovering Deborah Madison's Local Flavors-- simple recipes that celebrate the ingredients, some quite innovative too!

DBF's father (from Wisconsin) served in WWII and spent time in London during the war, and came back with a taste for Scotch and Gin. I imagine that many American soldiers were exposed to them this way, as well as French wines.

I'm with you on the Campari. I don't even want to look at how little is in the bottle I have. (Though I have some Cynar as well, which I also enjoy with soda.)

HP Brown Sauce, but when I crave it I often consider paying the $6 at Wegmans.