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KatieLoeb

eGullet Society staff emeritus
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Everything posted by KatieLoeb

  1. FFR: My thoughts and prayers go out to you and your wife. I wish her a speedy and uneventful recovery. Please keep us posted on her progress.
  2. KatieLoeb

    Dinner! 2005

    I apologize in advance for the lousy photo. Tonight's dinner was a festival of good leftovers: Roast Turkey Loin with Harissa Sauce Ratatouille Baked Tomato Provençal
  3. I prefer sparkling riesling with my sushi. But that's just me.
  4. KatieLoeb

    Dinner! 2005

    Tonight: Roasted Garlic-Rosemary new potatoes from the farmer's market. Fresh corn on the cob with Pico Limon sprinkled on it. (I love this stuff I found at the Mexican market. Salty, citrusy and spicy all at once. Delicious on corn, avocado or melons) A few pieces of rotisserie chicken from the Farmer's market as well.
  5. Thanks Deidre! You rock! You just took all of the "work" out of the search!
  6. KatieLoeb

    Lemonade

    One of the most delicious herbal infusions I've ever tried was 2 parts Mint, 1 part each Basil and Cilantro, chopped and steeped into hot simple syrup. Just throw the leaves into a blender or food processor, add the still hot syrup and puree. Let cool overnight and strain. 1 cup of mint, 1/2 cup each of basil and cilantro and two cups of 1:1 simple syrup was a good basic recipe. This was absolutely delicious in lemonade, or better yet mixed with Bourbon and Ginger Ale.
  7. True 'dis. I had a long conversation with Neil's lovely wife Karen last summer and she told me of their lease woes. They didn't lose the lease, as I recall, just the landlord wanted to jack it up unreasonably so they chose not to renew. The new lease at Restaurant 1919 is a much better deal and I understand that things are going very well for them there. I think the menu is fairly similar to the old Water's Edge menu. I should have a chance to check it out sometime over the summer on one of my jaunts to Cape May, so I'll report back when that happens.
  8. I'd forgotten about this one! Aux Petit Delices does fabulous work too. Owner is very talented pastry chef and their chocolates are to die for.
  9. My summer drink of choice lately has been gold tequila and Fresca. Quite refreshing!
  10. Limoncello or Amaretto. Almond-Blueberry is delicious together.
  11. Don't know if they could do it on such short notice, especially with this being June and prime wedding season and all, but Ann's Cake Pan does the best specialty cakes I've ever seen. And they taste good too. Not inexpensive, but the WOW factor is huge. Classic Cake Company does a serviceable job, albeit more along the "ordinary" lines than Ann's. Their cakes are also very tasty.
  12. Daniel: Thanks for your report. Glad to see that Colin and Renee are still at the top of their craft. I haven't been in a while. Might be time for a road trip...
  13. Aren't there usually sliced cucumbers, chunks of tomato, quartered hard boiled eggs, haricot vert, sliced boiled new potatoes, Nicoise olives, roasted baby Beets and tuna (either fresh seared/poached or canned in EVOO)? That's what I remember from my summer on the Riviera. The beets were ubiquitous and what finally got me to love them. Hated them as a kid - thought they tasted like dirt.
  14. Before you get too excited, I tried to find that book as well, and my understanding is that it isn't being published until this fall. Hopefully you'll have time to get it and read it before your trip. I think you can preorder the book either from the link provided above, or from Amazon, Borders or Barnes & Noble. A quick Googling (is that a verb?) of CALVADOS should also provide you with some valuable tourist info. And since you read French and I don't, it might be more useful to you than it was for my research.
  15. I wish I could take credit for that one, but I heard it from one of my neighbors (who helped me break into my house in the 92 degree weather when the front door lock broke) and commited it to memory because it cracked me up too!
  16. When I first saw this thread, I thought you meant dancing around in the public fountains on Benjamin Franklin Parkway! Like THIS young lad is doing...
  17. I loved watching this show growing up. The man was a lecherous tippler, but knew how to make the subject fun and interesting to watch. Never took either himself or the food too seriously. There was a line of Galloping Gourmet products that included bottled spices that were what I remember in my mother's spice rack as a wee kitchen helper.
  18. Silly wabbit. You know I always say pairing wine with food is an art not a science. There's at least three dozen other choices immediately available on any given evening that would work as well or better. Percy is actually quite correct. The rose was chosen not realizing how "Asian" the flavors of the broth with the Halibut were going to be. The description of the dish was somewhat deceptive. I'd already finished my riesling with the previous course but I'll bet it was pretty tasty with the halibut as well. I'm sorry I haven't had the chance to really sit down and describe the wine pairings. I've had a couple of home emergencies the last few days requiring locksmiths and Air Conditioning repairmen to come out and have been a bit tied up with that nonsense. Now that my doors lock securely, the alarm is working and I finally have air conditioning again (I was sweltering in an 85 degree house sweating like a whore in church for close to five days!!) I can get back to the subject at hand. Here are the exact wines we enjoyed with our lovely dinner: This we enjoyed with the last of our glasses of Domaine Carneros "La Reve" 1998 which I had brought along to serve as an aperitif. This is a particularly elegant sparkling Blanc de Blanc from CA that is really a bargain for it's QPR. It's $27.99 at the PLCB specialty stores. Weingut Ratzenberger Bacharacher Kloster Furstental Riesling Brut Sekt 2000 This is one of my very favorite go to wines. It compliments virtually anything but red meat. Also my favorite sushi wine on earth. Delicate with a definite taste of riesling, but subtle and refined. $19.00 at Moore Brothers Wine Co. Weingut Ratzenberger Bacharacher Wolfshohle Riesling Spatlese 1998 Seeking a riesling with some "funkiness" to go with all those luscious mushroom-y and truffle flavors, but with a good backbone of acidity to stand up to the foie gras. This is the same winemaker that produced the sparkling sekt from the previous course so it was interesting to compare and contrast two very different takes on grapes from a common source with a common winemaker. $22.00 from Moore Brothers Wine Co Corte Gardoni Rose Bardolino Chiaretto 2004 This is the lovely Italian Rose Jeff was busting on me about earlier. Although the riesling might have been better with the Halibut, I still thought this stood up to the tomatoes and the Lop Chong sausage pretty well. Not the perfect choice, but certainly a pleasant quaff with this course. $12.00 at Moore Brothers Wine Co. E. Guigal Gigondas 2001 Jeff gets all the credit for locating this winner. An excellent choice with the four luscious preparations of beef. The hangar steak was the beef-iest bite of anything I've ever tasted! This wine was perfect with all of thebeef - robust yet soft and fruity as well. Pricing is unknown to me as Jeff was kind enough to donate these to the "cause". NV San Telmo Jerez La Cosecha Pedro Ximenez Sacristia Sherry This worked really well with the cheese AND the dessert. Sweet, but not too syrupy, it complimented the chocolate, the fruitiness and the caramel flavors of this over the top dessert. We really were just giggling out loud at this. It was awesome! This bottling is $20 for 750 ml at Moore Bros. Wine Co. Percy was kind enough to bring along a bottle of one of my fave dessert wines, the Bonny Doon Muscat Vin de Glacier that we managed to polish off as well. This was a tough crowd if you were a full bottle! All in all a truly fabulous evening shared with good company, a gracious host and wonderful food and drink.
  19. Hey all: Thought you all might find this as useful as I do: Food Trust Farmer's Markets 2005 Schedule There's fresh produce somewhere almost every day of the week!!! YAY!
  20. I'm sure the S&W steaks are grossly overpriced. Heck - I've found good steaks at Acme and ShopRite from time to time. Since you're already acquainted with Harry Ochs you're in good shape for steaks. Other possibilities include Cannuli's (they sell more than pork) and Sonny D'Angelo in the Italian Market for steaks, game and amazing sausages. ← Katie, I notice you don't mention Esposito's on 9th St.. Are they a bit too "factory-esque" for your taste? ← Actually, no. I just didn't remember them off the top of my often muddled little head. Any of the real butchers in town will always have something that looks good. Just depends how stuck you are on a particular cut of meat. I try to go in with an attitude of "I don't know my menu until I see what looks good." Then I'm never disappointed. Any of the aforementioned places should do you well.
  21. Ooooohhhh! So jealous am I! Sounds like a wonderful trip in the making. The article is a bit more general (if only they'd send me to France to do the research! ) but the producers I mentioned above are the ones mentioned in the article, both because they're the ones I'm familiar with and because they're the ones available in PA. I'll see if any of my wine geek buddies has any specific suggestions of places to visit though.
  22. Laban Review of Bookbinder's 6.12.05 He doesn't sound too impressed to me. But at least this review isn't like the scorched earth review from the Philadelphia Weekly HERE!
  23. KatieLoeb

    Umami

    Protein-aceous is the best I can do. Mouthfilling/coating like meat. Drink a spoonful of miso soup and see if it makes sense then.
  24. I'm sure the S&W steaks are grossly overpriced. Heck - I've found good steaks at Acme and ShopRite from time to time. Since you're already acquainted with Harry Ochs you're in good shape for steaks. Other possibilities include Cannuli's (they sell more than pork) and Sonny D'Angelo in the Italian Market for steaks, game and amazing sausages.
  25. Don't you ever come back and visit? We're still here and not going anywhere. Consider this an open invitation... And welcome to eGullet!
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