Bond Girl

I tried it once to some disasterous results....well, okay I was reading the Nobu cookbook.....But, don't you have to slice the fish the right way?

Suzanne, It's definitely for the occasional home cook (like me). The current bottle was given to me by an ex-boyfriend who does the ordering for a large restaurant. I once asked him about getting me some real truffles, but was told that cost for a small piece is about $80-$100 (way too much for my budget) and that's with a bumper crop going on.

I've been using a lot of truffle oil recently. I make a roasted chestnut soup, (which is just chopped onions, leeks and roasted chestnut simmered with chicken stock, then pureed) with fried Jerusalem artichokes drizzled with truffle oil. And, a Gnocchi with cream sauce, with shaved pecorino cheese and truffle oil. I served the Gnocchi at a office party recently. Must thank everyone on egullet for giving me all the great tips for re-heating the sauce.

The Zuni Cafe Cookbook by Judy Rodgers Eric Ripert's latest book Cooking A to Z by Patricia Yeo

And how do you make Scallop Ceviche? Do you have a preferred way of serving it? With any particular condiments?

If you are in New York City, the fishmonger at the Union Square Greenmarket has fresh sea scallops. If you go early, you tend to get better picks. I am not a fan of cooked scallops, so turning them into ceviche is as far as I go.

Just went to La Maison Du Chocolat and got 4 pieces of Marron Glace for $18. May be I will try to make it myself afterall.

I have a tendency to make the same things over a few times and trying different variations of the dish. So, the current favorites of the months are: *Roasted chestnut soup with fried Jerusalem Artchokes and truffle oil. *Tuna Tartare with cilantro, basil, scallion, chilli oil and pink Hawaiian sea salt *Raw citrus flavored scallop sashimi *Wild mushroom risotto *Pan seared striped Bass with parsnip mashed potatos and sauteed quince and apples (Am still trying to find the missing ingridient for the right balance. There's something that's rather blah about this one!) *Roasted Cod with sake miso glaze over rice.

I recent had the similar thought to make Marron Glace, but gave it up after reading about it in Larousse gastronomique. Thanks Leslie for sharing the recipe. One of these days I may just be crazy enought to try it.

Chef Forley, Do you have any advice for aspiring restaurant owners? Do they really need to be chefs first or do they just need to know good food? Are there any professional organizations they should look into? Will a course at one of those hotel schools help? Or, do they just need good business sense?

I agree with most of the postings here. Good food and service is the key. As a self professed foodie, I've probably been to most of the "in" places in NYC. A lot of places might have really good and inventive food but the service is so awful that you never want to suffer the same abuse again. I think Union Square Cafe is a good example of a place that's got it right. Even though I personally feel that the food is nothing to write home about, the service is impeccable. Whenever friends visit from out of town, they always request to make a trip to eat there.

Thanks everyone.

I usually heat up some garlic add a bit of white wine, wait until it's cooked almost out, stir in some heavy cream, and whisk in some butter. I usually shve some pecorino cheese as topping and then drizzle a drop of two of truffle oil. I usually cook this in a suce pan ans never had to reheat it. Therefore, I don't know how this would turn out in when reheated in a microwave or a conventional oven.

I am thinking of making my Gnocchi with butter sauce with truffle oil for a party, but would need to make it ahead. Can anyone tell me if there is a version that I can re-heat quickly? Preferably in a microwave or a oven.