weinoo

I try not to get too fancy for Valentine's Day dinner, lest my Significant Eater start to expect fancy all the time! So I made some Spanish "soupy" rice, with a hint of chorizo and a few shitake mushrooms I had in the fridge. I also "just happened to have" some beautiful Hokkaido scallops, and wild Gulf shrimp, which both received the treatment in the pan. Shrimp and Hokkaido scallops plated atop the Spanish rice. Served with Frenched green beans, cooked in my usual way (i.e.: with butter, olive oil, and a little stock).

I'm a fan of the one we own: (eG-friendly Amazon.com link)

Drew Nieporent, as well as the people he brought in to run his restaurants, was a fucking genius. Check out the Chef DB for Bouley, and look at the cooks who came up through that world: https://www.chefdb.com/pl/3073/Bouley-New-York I went to school with a bunch of these people. Sadly, I was no way near as talented as they were, so it's cooking for two these days!

Really excellent pie, at the newly opened location of L'Industrie pizza, in Greenwich Village. The original, tiny shop is in Williamsburg.

Made some scones (and a mess) for Significant Eater (and me) for Valentine's Day.

I probably am misremembering. The classes and other stuff I remember attending were in a big, beautiful space (on Duane St.?) maybe even above what was Brushstroke? Let's just say he was involved in a lot of stuff! https://davidbouley.com/bouley-at-home/

I definitely went to some of those cooking classes. I think they were called Bouley at Home or something like that?

This one works pretty well for me when I need it to... Ilsa Heat Diffuser (eG-friendly Amazon.com link)

The ground-breaking American chef David Bouley passed away this past Monday, at the age of 70. Here in New York, he is known for being the opening chef at Montrachet, located in what was then a part of town not a lot of people ventured to. His first restaurant, simply Bouley, was where I had my first "fancy" meal after moving back to NYC to go to cooking school. I'll always remember the smell of the apples in the entranceway... RIP, Chef. Julia Moskin's Obit in the NY Times Daily Mail

It's a classic, that's for sure.

We like both Mont Bar and Bar Mut. https://www.montbar.com/ https://barmut.com/ And had a pretty great meal at Disfrutar.

I have to think most, if not all of them, are. And doesn't everything start to taste the same when one uses something like this powder in different dishes. What's the matter with using good, old-fashioned, home made chicken stock (reduced plenty if you must) + some sodium in whatever form, and maybe a little sugar. I don't think I want this in my food: I mean, I could just have hot dogs.

I use Nordic Ware; I think they make good bakeware. Like this cookie sheet. And the rest of their baking sheets. Vollrath Wear-Ever makes good stuff too; often used in restaurants...https://www.vollrathfoodservice.com/products/smallwares/cookware-bakeware/wear-ever-bakeware

Roasted chicken thighs with baby Yukon golds, carrots and a head of garlic to spread on bread. Salad alongside. I've taken (when it's convenient) to always pre-salting and resting (in the fridge) chicken before roasting, and most steaks/chops before whatever method of cooking they're going to undergo. Also, a 12" nonstick Rondeau is great for roasting (for two people) - and for cleanup. While @rotuts's fond may not be as prevalent as when using another type of cooking vessel, a pan sauce can still be made, and have I mentioned the cleanup?

These were the frozen product from Peru (maybe) via Trader Joe's. only ingredient is artichoke hearts. While nothing compares with (in my opinion) fresh artichokes, the ease of prep and the final result with this product are fine for a one-hour meal!

Classic sub for buttermilk is kefir. But I use those fermented dairy products for as long as they smell and look fine, best by dates be damned. AS @blue_dolphin notes, milk is a crap shoot. I've had milk last only for a day or two after opening, as well as milk lasting way longer. I think that all comes down to its handling before getting to its final destination - your fridge.

Salted and rested a couple of shoulder lamb chops in the fridge for a day. Pan-fried them. Fond for @rotuts . Braised artichoke hearts and celery, with shallots, garlic, jamon, in butter, olive oil, stock, lemon, lemon zest and white wine. Basmati rice pilaf, braised artichokes, lamb and lamb pan gravy.

I think equipment and technique is as important as recipes almost all the time. I don't think we need pictures. Do you have a stand mixer? Parchment paper? Warped and thin cookie sheets, jelly-roll pans, baking sheets (whateverr one calls them) are not the greatest, in my opinion. And you might want to download a cookie/cake/pastry book or two Something like The Cookie Bible (eG-friendly Amazon.com link). Rose's The Cake Bible and The Pastry Bible may also be helpful.

A question - what books have you read about these processes? And can you tell us what equipment you're using; e.g. what type of oven are you using, cookie sheets, baking sheets, etc.

Bonnie Slotnick in NYC...http://www.bonnieslotnickcookbooks.com/ And one in San Francisco - Omnivore - https://omnivorebooks.myshopify.com/

Old skool Italian... Baked ziti and broccoli rabe.

It's on sale!

Apparently, you've found out whatever you can from us, so please do let us know what you find out elsewhere. But not from Cuisinart!

Cecchi's in the old Cafe Loup space is fun and semi-fancy too.

Plenty new and exciting. But that's what makes them so hard to get into. Cafe Carmellini Koloman Libertine Foxface Torrisi