Mottmott

Yesterday I made the panade with onions, chard, and Fontina Val d'Aosta. It turned out very well. It suggested two ways of baking it. I made the slow version with the chicken stock to the brim, cooking it in a slow oven for longer. It has a soft unctuous quality. It would also be perfect as a side dish with fowl or a pork roast. If I make it as a stand alone dish again, however, I think I'll use less liquid and bake it for a shorter time at the higher temperature to make a crisper, dryer version. Also, the recipe was ambiguous in that it called for 1 lb green chard, ribs removed, but wasn't clear whether it was 1 lb of the leafy part only. I compromised, using a little more than a pound (total weight). Next time, I'd use a bit more chard. Also, I caramelized an extra 1/2 - 1 lb onions which I think the dish needed and would do again.

I made a chard/onion panade last night (Zuni Cafe CkBk) that called for 1 1/2 lbs of caramelized onions. Had I had some of the onion marmalade I usually keep on hand in the freezer, I could have saved myself a lengthy step. (Storing it flat in ziplocks allows for quick defrosting.) I don't think the texture is quite as good after it's been frozen, but it's nice having a few ziplocks of it on hand. I also usually have some frozen dough in the fridge/freezer. Together they make for quick last minute treats for entertaining.

My first venture in the Zune Cafe Ckbk? Spicy Squid Stew with Red Wine and Roasted Peppers. I made it a little less spicy than it called for because I can't eat food that's too hot. Nevertheless, everyone liked it - even the 4 year old who wants his mother to make it for him, too. She's in for a surprise if she tries. Because the dish uses the ink in the sauce, I bought three pounds of whole squid and had to clean and cut them up. Not fast. I also liked it, but I'm not sure I liked it quite as much as to justify the amount of work it took to make it. If I were to do it again, I think I might stuff the squid rather than cut them up into rings. I'll also check around to see if I can find the ink and save myself the cleaning process. Edited: Thought I should edit this to incorporate a change or two I made: I added some orange juice as well as the zest and I thought it was a tad acidic (might have been that brand of tomatoes) and so added a spoonful of honey. Also, I didn't have any red wine around and used some white instead.

Mine also had cinnamon. OOPS still does.

Absolutely!! I had forgotten all about that aspect. Did you also get the soft boiled eggs on toast ? THW No, but I have a repressed memory of mustard plasters.

Fifi, if I had a LC pan that looked like that, I'd call them to find out how to send it back under their guarantee. In my experience they are very responsive.

And the jacket?

What's manufacturing cream?

As a child, I was sometimes given this when I was sick.

I have the kitchen to myself for two whole days and thought I'd try a couple recipes from it. What have you tried besides the chicken? I'm leaning towards the Chard/Onion Panade and the Spicy Squid Stew with Roasted Peppers. But it all looks sooo good that I'm open to other suggestions.

Needs vary. Some may do little or no braising and feel no need for a Dutch oven at all. Others may be professionals who need more than one pot/pan per size and shape . But even home cooks when entertaining or making a complex recipe, etc. may find "duplicate" pots very useful. It all depends on your personal needs. Also LC or copper are attractive enough to serve from at picnics, informal buffets, etc. (which btw I would never do with stainless). Paradoxically, as my family's grown in size with the addition of DIL's and grandchildren, family dinners mean cooking larger amounts and extra dishes for a vegetarian DIL. I find my need for duplicate pots increasing at the very time I am now living alone and also need more small ones just for myself. edited to delete duplicate word

In the spirit of getting out of my Stilton rut, I visited my local cheese shop. No Forme Sauternes at present, seldom have it, etc. So I tried their Artisanal Cabrales. On to the next. I didn't find it as complex in flavor as most Stilton and a bit too assertive to eat on its own. I might use the Stilton without some sweet wine, fruit, nuts combo, but this Cabrales requires some counterpoint flavor.

I'll add "me too." My favorite is something call "hot slaw" (though not served warm) from Bookbinders in Philadelphia (15th Street). It fits your description. Perhaps someone here has the recipe.

Will she be able to eat only 2 oz at a time permanently or only at the beginning?

And how off-topic would it be for us to consider not only the quality of the product but the question of what this outsourcing is doing to US workers and the economy?

BOOM!!!!!!!

So why post this remark? I despise the Lima Bean and if I saw a thread on loving Lima Beans I would ignore it. I might murmur "Erring eaters go in peace" but I would respect their right to love Limas and expect them to respect my right to detest limas, and I wouldn't flaunt my feelings in their face. Don't be harsh with JAZ, it leaves more for us. And I will look for the Fourme au Sauternes and a couple others I've never had. I'm enjoying this thread.

Just to be fair, I think most manufacturers (Calphalon included) offer a lifetime warranty for their serious cookware. You're right, and I think AC does, too. I was cautioning that the LC knock offs don't carry a guarantee even though they might be quite adequate for some time. I should have been clearer. I would like to point out, just for the record, that manufacturers like Staub and Chasseur are not knockoffs of Le Creuset. No, but I was suggesting she check out TJMaxx and Marshalls where I have seen enameled cast iron with no mfg names on them. I don't have the other brands you mention readily available to me, but would not hesitate to try them if I did as I know they have good reputations. As a matter of fact I have a Scandinavian enameled cast iron pot in black with a beautiful, indeed elegant, design I'd like to find more of. On the bottom it has a cursive capital R with a crown shape above it. It's shape is very different: It has straight sides that come up a little higher on either side with holes in in to accommodate a notched wooden handle that goes into the holes for lifting and carrying the pot. Mine is black and about 35 years old. If anyone knows where I can find these please let me know.

I, like many others, wash the greens, drain well, then roll them in towels (cloth or paper), then pop the whole thing in a supermarket plastic shopping bag, tie it at the top trapping air in it, then place in the humidifier.

Just to be fair, I think most manufacturers (Calphalon included) offer a lifetime warranty for their serious cookware. You're right, and I think AC does, too. I was cautioning that the LC knock offs don't carry a guarantee even though they might be quite adequate for some time. I should have been clearer.

I agree that there's no comparison between the Calphalon and LC. But since you have something to work with in the meantime, check out sales and LC outlets. If you take your time about it, TJMaxx and Marshalls sometimes have odd pieces. I once found a Doufou for about 25 at TJM and a grill pan for 5 at Marshalls! Even more often, you'll see LC knockoffs there. LC always has its name CAST into the metal itself. While the non-LC may be quite serviceable for many years, it will not have LC's wonderful lifetime guarantee (your lifetime, your children's lifetime, and probably their children's as well) which I have personally tested. You might note that just about everyone who has it is very enthusiastic about it. I certainly am despite my being very picky picky picky and quick to say so. The only downside to LC is its weight. I had to stop at a 5 1/2 quart as a filled 7 qt would be too heavy for me. My son on the other hand has not only "borrowed" one of my 5 1/2 qt pots but bought himself a bigger one. Now if you want to talk about All Clad, you'll hear a very different tune from me, unlike some others. Over-priced, over-rated, and I'm sorry I bought several pieces. (My DIL seems to like them, but then they're a serious step up from what she has been cooking with.)

I wish your wife and you the best. I have no advice on her post operative diet, but wanted to say that last night on a PBS show about dieting, the news on gastric bypass seems to be that it is very effective (in the 80% range after 5 years), as opposed to most other sorts of weight control programs that have nowhere near that track record. One woman who had the operation said her biggest difficulty was to get sufficient protein each day given the limited amount of food. Cuisina's suggestion of a blog regarding your progress sounds like a good idea. I'm sure many would be interested and supportive. This will be a major change for both of you. There should be support groups for people who are going through this. Both the person getting the surgery and the family. You're wise to get the information you need now.

Stilton's my current favorite. A local cheese shop carries several, including the raw milk. But I think I'll revisit and/or explore those y'all mention.

I'll hate myself for saying this. I know I'll jinx myself. I'll ruin my long lifetime record... Oh, my, well, dare I say it? [Whispering, looking over my shoulder...] I never poke the potato. It never blows up.

You must have had a bigger cauliflower than I did. No leftovers for soup. BTW, I've made something with a similar taste for years. I parboil the cauliflower, break and cut it into smallish flowerets, dredge in seasoned flour (s, p, and sometimes garlic and oregano) and fry in olive oil. Doing it the oven may be a little easier as you needn't watch it as closely.