Bond Girl

Done.

Tuna Tartare From the Tuna Tartare thread. Tuna Tartare was my obsession last summer, I made it every week until I was sick of it. Here is a version for you to try. Chopped tuna 1/2 clove of finely minced garlic 1 stalk of finely minced scallions 1 T finely chopped basil 1 T chopped cilantro 1 tsp chopped jalepeno 1 T lime juice 1 T olive oil I like to remove as much white part of the tuna as possible, but leaving the tuna coarsely chopped for taste. You can also subsitute olive oil with chili oil, and omit the jalepeno all together. Or, use thai chili for those who likes the heat. A mixture of lemon juice and lime juice also works well with this dish. Adjust the seasoning according to taste and don't forget a sprinkle of sea salt at the end. Keywords: Fish, Seafood, Appetizer, French ( RG361 )

Tuna Tartare was my obsession last summer , i made it every week until i was sick of it. Here is a version for you to try: Chopped tuna 1/2 clove of finely minced garlic 1 stalk of finely minced scallions handful of chopped basil handful of chopped cilantro chopped jalepeno lime juice Olive oil You can also subsitute olive oil with chili oil, and omit the jalepeno all together. Or, use a mixture of lemon juice and lime juice. I left some of the quantities up to you because how much you use really depends on personal taste.

Okay, I don't know where to post this, but here it is: 3 lbs. of tomatoes 2-3 tbs of EVOO sea salt -Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the tomatoes and put it in a fine sieve, and strain out as much water as possible. -Puree in a food mill or food processor. this should make about 2 1/2 cups, and in tomato season, you can make a big batch of this and freeze it in zip lock bags or glass jars. I use this in my clame chowders and cioppinos as well. To make the sauce you need; 1 TBS of EVOO 1 chopped onion 1 large clove of garlic minced a pinch of thyme, oregano, and red pepper flakes 2 1/2 cups of tomato puree 1 bay leave 1/2 tsp of sugar (optional) a splash of white wine (optional) 1/4 cup of basil, shredded. salt and pepper -Heat up the EVOO and stir in the onion and garlic until fragrant -Add the thyme, oregano, and red pepper flakes. -Stir in the tomato puree and throw in the bay leave. Let the mixture simmer until it thickens. -At this point you can add some sugar for balance depending on the kind of tomatoes you use. I happen to like my sauce on the tart side, but some sugar will round out the flavors. -Once it cooks to the desired thickness (and this is up to you), you can either add some white wine to it, and let it cook out, or season it with salt and pepper. -Serve it on top of pasta with shredded fresh basil. You may need to tweak this recipe, depending on your personal taste. And, go easy on oregano, or you'll end up with a funny bitter sauce.

Pasta Sauce with Fresh Tomatos Tomato Puree 3 lb tomatoes 2 T of EVOO sea salt Sauce 1 T of EVOO 1 chopped onion 1 large clove of garlic minced a pinch of thyme, oregano, and red pepper flakes 2-1/2 c of tomato puree 1 bay leave 1/2 tsp of sugar (optional) a splash of white wine (optional) 1/4 c of basil, shredded. salt and pepper Tomato Puree Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the tomatoes and put it in a fine sieve, and strain out as much water as possible. -Puree in a food mill or food processor This should make about 2 1/2 cups, and in tomato season, you can make a big batch of this and freeze it in zip lock bags or glass jars. I use this in my clame chowders and cioppinos as well Sauce -Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the tomatoes and put it in a fine sieve, and strain out as much water as possible. -Puree in a food mill or food processor. this should make about 2 1/2 cups, and in tomato season, you can make a big batch of this and freeze it in zip lock bags or glass jars. I use this in my clam chowders and cioppinos as well Keywords: Sauce ( RG358 )

This is the all time hit with all my friends. You cut the tomatoes in half, drizzle some EVOO and give4 it a sprinkle of sea salt. Roast them in the oven until they get mushy and wrinkled. Squeeze out the seeds, and peel the tomatoes. Puree in a food processor. Stir some minced garlic in EVOO, add some thyme, oregano, bay leave, with a pinch of red pepper flakes, dump in the tomato puree and heat it through. I sometimes will add a splash of white wine to this, but other times I'll leave it and serve with fresh basil on top of pasta.

Nero, I have no idea how you put up with it. Someone once set me up with a guy who had all the right qualifications but happens to be a Macrobiotic Vegetarian. I got rid of him after 15 minutes when he told me that the only place he ever ate at was Suens (yuck!) and Angelica's Kitchen (super yuck!). Having said that, my boy toy thinks I have a food complex because the only thing I eat is seafood (though I make exceptions for foie gras), fruits and veggies. Then again, trying to go out to dinner with him is nearly impossible because most places don't seemed to cook well enough for him. As for personal pet peeves, nothing bugs me more than dinner companions who are rude to waiters (automatic deal breaker on a date), and those with bad table manners.

Just started "Book of Salt", about Gertrude Stein and Alice B Toklas' kitchen. Finished "My Year of Meat", which is absolutely hilarious.

I believe Bripastryguy was looking ata panna cotta recipes earlier last week, you might want to drop him a PM. I recently made some coconut panna cotta, and found that you have to strain the thing to get the smooth taste. Also, I like them very wobbly so I ususally cut down on the gelatin, but that's personal taste.

When Moma was in Manhattan, the restaurant inside wasn't bad at all. Recently, I was at the American Museum of Natural History for the Vietnam exhibition, and had loads of fun at Cafe Pho. Definitely worth checking out.

I once smuggled a whole box of mangosteens back from Indonesia, and told the customes at JFK that it was chinese herbal medicine. God, I missed those damn fruits.

I'm actually sorry that I missed it. Then again, I love to innudate myself with mindless viewing trash.

I like frying it in a bit of oil and vinegar. It helps with the sliminess.

Fifi, thanks for the tip. I will try your method of Gumbo this weekend. It will certainly cut down on dishwashing. I think Gumbo should have Okra and file, but when its not done right, you just get this gooey inedible thing. davidscooking, in your recipes, do they cook the meats separately? Or together in one pot?

Thanks fifi for the input. I was wondering that myself. The way I was taught to make gumbo was that you make a dark roux, then separately, you sautee the vegetables, add the stock to make a soupy mixture. Once everything is combined, you add the roux to the whole thing, and then let it cook forever. At the very end you add the seafood. The Norman Van Akan recipe use puree balck beans cooked in bacon instead of the roux which gives the whole soup a balck color. I'm not sure why it call for frying up the seafood and use it as topping though....Having said that it was an interesting taste.

Joy, I'm with you on the black cod. Don't like it either. I was at Next Door Nobu last friday, had the $100 omakase, and was not blown away. Yes, the ingredients were all very fresh, but the tiradito style dishes lack sophistication. While it the whole idea of a tiradito style dish is about bold flavors, there is a lack of contrast and balance. We had one cooked white fish that was just boring. Having said that, the crab was phenomenal, and the sushi was great even though I had better at Jewel Bako. Dessert was interesting and well done. All in all, it was great but just not exceptional. (Okay, now I will be banned from that restaurant forever.)

This is one of my favorite food of all time. I make a nice dark roux, add it to a spicy soup base and then let it cook forever. As the soup gets to the right consistency, I'll throw in the seafood that I feel like at the moment and let it cook through. But recently, I was reading Norman Van Aken's Black Bean Gumbo which involves cooking the soup and the seafood separately, and assembling in the soup bowl when serving. Any thoughts on which is a better way? How do you cook your gumbo?

Wait! I hope this is an Ex- that is technically still "friends". I personally would not go through all the trouble.....but I say some margarita in addition to beer. Then, make him take you out.

Mix it up with some mirin, sugar, sake and cayenne, and smear it on a firm white fish, then stick it on a grill or under the broiler.

Creamy asparagus soup with cream fraiche and topped with crab meat. Very Yummy.

Anyone eaten there yet? I amy check it out this weekend, if weather permits.

Who knows! But I heard this from a food critic of a major NYC magazine, a couple of chefs who's apparently been, and some Italian food fan at work. I do think they each have their personal biases though.

Definitely one of the simplest and most delicious desserts to make. I tried it once with mascapone cheese and cream mixture, sprinkled with chocolate crumbs and rasperries.

Word among the young culinery crowd in NYC is that it's rather over rated, but I'd rather reserve my judgement until I get there.

Nick, I'd be there if this weren't Jersey. As a native New Yorker without a driver's license, transportation is limited.