Belmont3

Maybe "Glorious French Food " by James Peterson. This is a fantasic book!!!

Craig, I agree with you, I salt the water heavily with the dried or boxed pasta. When I make homemade, I will salt but not nearly as heavy as the dried.

Red Butter Leaf lettuce with Juniper Berry Vinagerette Pommes Anna Chicken and 40 cloves Tart Tatin Alsatian Butter Cookies Chocolate Truffles More sweets then other, but hey who cares after spending all day in the kitchen

Have we been drinking

Mushrooms were in at the market today, so I did a mushroom tasting menu: Wild Mushroom Terrine Roasted Shitake Mushroom Soup Asparagus with a Wild Mushroom and Truffle Oil Fondue

Out here in the West wheatberries are used quite a bit, I have qa friend that does a tofu, wheatberry and roasted red pepper scramble along with a few other herbs and spices that is great rolled up in a tortilla

The Spring Issue #68 of Art Culinaire has some great asparagus recipes, looking to do the Asparagus with Sauteed Wild Mushrooms and a Truffle Chive Fondue, tonight for dinner

A little cheese and wine: 1999 Verget Pouilly-Vinzelles <> Le Delice de Bourgogne and a Chatham Hudson Camembert Worked very nice together!!

Here is what I have decided to go with: Penedes: Can Feixes Blanc Seleccio 2001( Chez' Panisse house pour favorite) Sumarroca Rosado 2001 Priorat: Mas Igneus Priorat FA 206 1998 Clos Mogador 1999

No peanut butter here, only Nutella

Sorry, just thought you should know what you missed out on. It is a pairing that you might consider for your next go.

Lat night we had a great Alsatian Muenster paired with a '99 Weinbach Cuvee Laurence Gewurztraminer (Clos de Capucins Vineyard). Absolutely out of this world!!

Anyone have any suggestions for some good Catalonian wines, either white or red?

I have not eaten at Jasmine, but there is a Chinese Restaurant in the Mirage that we have been to several times. I think it is Moongate. Each visit has been fantastic. There is some information to the fact that there are 2 different menus in the restaurant, one for the " Tourists" and then one with the "Traditionally prepared" dishes. I was told by the server, that the seafood was held in a saltwater tank in the back, then pulled out as needed.

Frosted Brown Sugar rule!!!!!!!!!!!!

Fine by me, if you guys are in Boise this weekend, bring wine and your in.

You guys are awesome, so many great suggestions. I may have to add a few more courses just for fun!!

We are hosting an Alsatian dinner at our home this weekend. As hosts we are responsible for Amuse, Main Course/Entree and Wine. I have the first two figured out, just needing some suggestions on the wine. As a FYI for the Amuse, I will be doing Escargot a' l'Alsacienne and for the Main, Supremes de Bass sur Choucroute.

I can add a signed Andre Soltner Letuce Cook Book to the collection, as of this weekend

I was in a restaurant in Portland over the weekend, that served it with Port Foie Gras sauce and garlic fries.

Barilla works fine, jazz it up a bit and you have a nearly acceptable sauce(for bottled)

I have a few over 70, with the oldest being The White House Cookbook, which was printed before the turn of the century(that would be pre-1900) and my most recent purchase was Daniel Boulard's Cooking in New York City. Quite a span!

In no particular order, these seem to be getting the most use right now: Daniel Boulard Cooking in New York City Mastering the Art of French Cooking Volume 1 and 2; Julia Child The French Laundry Cookbook Glorious French Food; James Peterson And misc. editions of Art Culinaire

I think my first cookbook was The Frugal Gourmet, by Jeff Smith. It was given to me as I headed off to college. I believe the last time I used it was '91, as I am one that always is making notes and dates the dish was served in my books.

Now I am excited about opening this.