Ling

How about frico? Not sure if I'm spelling it correctly, but you just have to sprinkle some grated cheese on a baking sheet, and then stick it in the oven. Gets all nice and crisp, and when it's warm out of the oven, you can bend it carefully to make little baskets or shells.

I had the same hazelnut butter cake from yesterday, and 8 chocolate hazelnut cigarette cookies.

Yay, my favourite NY girl is doing a blog! Hope your cold gets better. Like everyone else, I'm excited about Babbo and thanks for the shots of Eli's bread! I saw Eli profiled on Martha Stewart many years ago and she kept raving about his breads and sandwiches...they certainly look very good! Suggestions--have you had lunch at Jean Georges? I've read about a 3 course prix fixe menu for $20. There are so many amazing bakeries in NY--I'm so jealous! What is your opinion of Payard? I've read negative things about Magnolia on EG--what is your opinion? The (apparently) overly sugar frostings don't really appeal to me. What about Blue Ribbon? Buttercup? I would love to see Jacques Torres' magic... Have you been to Room 4 Dessert?

I believe there was a restaurant serving Salvadorian/Mexican-influenced cuisine reviewed in last week's Province newspaper. Anyone else catch that? I skimmed it quickly and didn't note the name...

Agreed. I would've also liked closer shots of the preparation and the cooking--of the three or four episodes I caught, we got to see very little of either.

I didn't mean to hurt you or personally offend you. I did acknowledge that I was rushing through that recipe because I had to get to work and probably didn't beat the cake enough. Your variations sound delicious and I look forward to the pictures.

I looked at the recipe and it seems like the Double Chocolate cake has proportionately more chocolate (well, cocoa). Have you tried the Double Chocolate cake?

I love their rotisserie chicken as well, but what's even better is buying the box of just the rotisserie chicken legs!

I believe ramps are something like wild baby leeks...or at least, they are in the same family.

I'm sure you're right! It's been so long since I've read those books...I'm getting old and my memory is failing me Upthread, a poster mentioned someone frying up shrimp shells and eating them like chips. I LOVE fried prawn heads (when they're impeccably fresh, and you get the sweet flesh sashimi-style too.)

That's awesome that our province was so well represented! Her menu looks good. I didn't catch the final episode, but how did she do sous-vide steak so quickly? Were the competitors still under the 1 hour time limit? Lemon and pine-nut tart sounds good. The French Laundry cookbook has a recipe for that too.

^I love the Bourdain recipe, but it tastes so much better the next day! I also simmer it for an extra half hour than the time the recipe specifies.

Which Michel Cluizel bar is your favourite? Mine is the Hacienda 'Los Anconès'.

^That bit of vanilla glaze glistening on the side of the cake...very seductive.

Hazelnut butter cake

Yes, but I just do a quick dunk. ETA: Your post got me wondering, so I just grabbed another gingerbread biscotti and dunked it a good 5-6 times in my coffee and it's still holding up well. There's not much leavening, so they're pretty dense. I don't think they should dissolve.

Sure...the gingerbread biscotti is just something I came up with last night while fiddling with a recipe I didn't like so much. Here you go Gingerbread biscotti

Wow, your memory is impeccable! Anne was the one that got accidentally drunk on cordial, right? Or was that Pollyanna? ← Yes, Anne got drunk on cordial. She had several tumblers of cordial at her "bosom friend's" house. And I only remember that because I remember giggling hysterically when I read the word "bosom".

I made this gingerbread biscotti recipe and I didn't like the dough very much. It tastes overwhelmingly of molasses, so I increased the amount of the spices. (My spices are fresh too--and I'm using a Vietnamese cinnamon today.) Also added ground black pepper, nutmeg, and lowered the amount of leavening. The resulting dough was more to my taste... I'm also following the temperature in the Batali recipe. I've posted my version of the gingerbread biscotti here: Gingerbread biscotti Oh and to keep the thread on-topic, here are two pics from my biscotti-baking efforts today. Both pans came out without cracks, but I was more careless when slicing the hazelnut biscotti, and the cracks came from the pressure from the knife. this is a bit better...

^can't wait! Your dessert is beautiful, legourmet! (I like all your past dinner pictures in the other thread as well!) I made another batch of hazelnut biscotti today, this time with a bit of brandy instead of rum. I took some pictures but I can't find that cord that connects from my camera to the computer so I can't upload them yet. Now I'm going to make gingerbread biscotti. ETA: pictures! hazelnut biscotti gingerbread biscotti

^My new favourite recipe (no oil, but 3 eggs and 4 yolks) are still pretty damn hard after an hour out of the oven! But I like them that way...

They have them at Galloway's (raw, shelled, unsalted).

Gingerbread biscotti I fiddled around with an online gingerbread biscotti recipe until I came up with something entirely new. The only measurements that remain the same are the number of eggs, amount of flour, and amount of molasses... Hope you enjoy them! 2 c AP flour 3/4 c sugar 3 tsp ground ginger 1/4 tsp ground black pepper 1/4 tsp ground nutmeg 2-1/2 tsp ground cinnamon 3/4 tsp baking powder 2 eggs 1/3 c molasses 1/2 c melted butter *Preheat oven to 350 1. Sift the flour, and combine it with all the dry ingredients, including the sugar. 2. In a separate bowl, beat the eggs lightly with the molasses and melted butter. 3. Stir the wet ingredients into the dry ingredients until combined. 4. Shape in two logs, and bake for 20 minutes on an ungreased pan. 5. Remove from oven, lower temperature to 275. Cut the biscotti and lay them on their side. Bake for another 15-20 minutes or until browned. Keywords: Dessert, Easy, Snack ( RG1631 )

^Thanks so much!

^Wow, I forgot all about real maple syrup and fresh-squeezed juices! I stopped consuming fake maple syrup and from-concentrate juice years ago and never even really realized it... Another thing is I never buy the regular supermarket eggs--they taste less "eggy" and have flavourless yolks. I don't buy the best eggs either, I'm sure, but they must be free-range and organic.