nerissa

Haven't made the recipe. How thick were the breasts?

I think you can go from the center of the clock to 9, 6 and 3... that's at least how I do it. But I won't pretend to be an expert. I think the idea is to be consisent...and gentle with the arborio.

I have also heard from a Venetian chef I saw on Martha Stewart that you should stir from the inside out in one direction, as not to break the grains, with a wooden spoon.

I am so glad we are not talking about grilling equipment. Marlene--any luck with ordering the pan?

I saw a Kmart ad that Martha Stewart was now making/selling cast iron enamel dutch ovens through Kmart. I think for 20-40. I don't know if they have kmart in canada or if they are being sold there, but you might look online. Also, which part of canada are you in? If eastern, I highly recommend checking out the Le Creuset outlets in Maine. I am sure that this time of year, you could get a great deal. Last summer, I got an 8 qt. stockpot for $70. The merits of french ovens have been weighed in enough, but you couldn't get me to part with mine. I have a round one... it is like a trustworthy dog/baby sitter. You can leave it with your meats/soups/chilis and know that everything is okay. Mine takes a lot of use and shoving about into my oven...it's worth the investment. I think that Le Creuset cast iron enamel products are guaranteed for 100 years. Edit: I payed 70 usd, not 0.

Sunday night: Tagiatelle Bolognese, using Batali's recipe as a model. Substituted dark turkey meat for veal. Very good. Blood orange for dessert.

Jason, You are a brave soul for your report following your recent food poisoning.

In high school, I spent a month doing a NOLS program in the Wind River Range. I was feisty back then, and being from Charleston, SC and dragged along many flyfishing excursions with my father, not interested in flyfishing. On the 30th day when we rejoined our leaders after 20 days alone, I didn't join the group for a flyfishing lesson--I found a natural bath-- a spot in the stream where it was shaped like a bath and took one. I then sunbathed on top of a rock--it was a fantastic experience. We had basically run out of our rations--NOLS had excellent food, but we had little leftover besides grapenuts: a bit of butter and cornmeal. I retunred from my nap and found that one of my tentmates had caught 2 little brooktrout. We used one of the leftover plastic bags to coat the fish in the meal and butter--NOLS heads the "Leave No Trace Behind" program so we packed all of our trash out. After eating the fish, I went to go fill up the water tank as I was in charge of breakfast--what little there would be. When I returned, my 2 tentmates told me they had saved the last bits for me. I eagerly scarfed it up--I can still remember the slight vinegar taste. They thought this was hilarious...."Nerissa, you just ate the tail and fins!" When I hike-I like to bring along oranges and chocolate-- I suppose its because that is what my father packed when he took us hiking as children.

Thanks. I love parnsips. Sauteed with a little bit of the trimmed fat from the proscuitto. yummy.

Had a craving for eggs, looked in the frig and this is what we made: a frittata. Proscuitto, parnsips, and spinach were the main ingredients. Really, really good.

For indian dishes, I throw it in the end. I love the leaves and coriander seeds. My mother went through a phrase in the 80s of serving it in her tomato sauce for pasta. To keep it fresh, you can wash it and put in in an empty yogurt container/jar in the fridge under a plastic bag--sort of maintains a biosphere. I have found to keep any herb fresh, its best to wash it and then make sure it is dry.

This sounds really familiar. I am glad to know I am not the only who has a penchant for trashy brain puddle magazines.

Dixie Kitchen in Chicago.

I got home and turned on the tv, and was glad that I was just in time for the NO episode. It was good--but too much of the punching Bourdain in the face/kicking him in the shins because he is the anti-Emeril. I mean, it was funny twice. I am so glad that he didn't do the usual NO route...like the touristy shite that Rachel Ray does. What was the deal with the cop? Tee Va's jamabalya looked great.

Heather-- have you decided what you will be making. You've inspired me to tackle a "project" this weekend. I think I am going to make a tart--or at least fiddle with the crust. How about olive bread? Brioche? Madelines?

On tuesday, I made chicken jamabalya, using fresh andouille sausage...finished it off in the oven, rearranging everything so that the rice cooked in the juices. Last night, we had it again, but my boyfriend opened a can of TJ's black beans, added shallot, cumin, garlic, tomato paste, and chicken broth. It was really good with the jambalaya. I had a Sam Adams Light before dinner, and later, I had a glass of decent heady zin. Blackberry sorbet and Cream for dessert.

It has been 10 years since my daddy and I did a bbq trip, heading up from Charleston, but I remember a great place in Darlington, SC.

I didn't sweat the shallots but that's a good idea. just rubbed fingerfuls of the butter on the fennel and shallots...it's dead easy. I cannot take any credit for the recipe which is from Sally Schneider, A New Way to Cook. The snapper holds up well in a pouch, as it steams in the butter and wine; the whole dish is dead easy. Actually, it's not in the recipe, but I recommend painting the sides of the aluminum foil with an egg whipped up. Seals nicely.

The following appeared in Kim O'Donnel's live food chat in the Washington Post: Alexandria, Va.: This question may be part Carolyn Hax and part "What's Cooking" but here goes. What is the best way to approach someone who believes they are an accomplished cook, but really rarely produces anything edible. She just doesn't get the hint when no one eats what she makes. Her heart is in the right place, which is a great start, but she has no knack for basic techniques, pairing flavors, etc. Would you recommend a gift of The Mindful Cook, or some other book? My family cooks often and well, and she appreciates that, and we try to get her involved with what we're making to maybe guide her a bit, but she sees cooking as a more solitary pursuit. This person plans to prepare all the food for my upcoming bridal shower and I'm trying to avert disaster. Hopefully we can convince her to keep it simple, but I'm not sure that will work. Kim O'Donnel: Yikes. Yes, The Mindful Cook is a great start. AS for the bridal shower, I need Hax on the horn. Pronto. Have you guys determined she is going to do all the cooking for the shower? You may want to get it catered instead, avoid the trauma. **************************************************** What would you do?

Monday night: Red Snapper en papilotte with fennel, curry butter, shallots, and wine. Arugula salad with olive vinagrette, great northern beans, and grape tomatoes. Sam Adams Light. Cappicino chocolate chunk frozen yogurt. PS: Steve Martin, I am so envious that you made a cassoulet--I have been conviving random reasons to buy duck just so I can have the leftovers. It truly looks delicious. What's black pudding?

This is an interesting topic. But, it must be so painful to experience. Does he like lassi's? With buttermilk or yogurt? Mango? Salty? Sweet? I am familiar with cutlets only because my bf is south indian, but I can' think of an american equivalent. Suvir, you said that his protein intake is limited. Would the drs. allow rasam? I will try to post a recipe, though it won't be an exact one, but the only one i have written down. I wish the very best to you and your family. It does sound like you are in capable and caring hands.

I went maybe 6 years ago with my mother, great aunt, and cousin after going to the summer theatre. I cannot remember a damn thing about it, except that I wasn't impressed. And I can still remember meals I had at Dabar's etc 11 years ago. Obviously, the chef/managment could have changed since then. I do recall the lovely gardens. Still, I can't imagine it would be worth a 5 hour drive and when I saw the list in Gourmet, I was baffled. I ate at the Maine Diner a few times over the years--but its been a while since I have been. If you do go up to Maine, be sure to go to Kennebunk. On the side of town on Rt. 9, there is a wonderful country store/organic market; I am not sure if they operate year round, but they are really nice people. They restored this old farm that my family had been eyeing. Kennebunk seems a little more with it re food--meaning, a little less touristy.

Thanks, Biscotti-- and Nickn too. It's good to be able to get some grasp on the area.

I was recently accepted to Vermont Law School, in S. Royalton--I am interested in environ. law. This thread is great-- I am really excited at the prospect to be in the greenest of states. Is anyone familiar with S. Royalton-- do they have good food stores, etc? My family used to rent a farmhouse for a month near Brattleboro. I have such fond memories of picking raspberries for jam and nuzzly cows...

Yum!