TrishCT

Irwin (Wesza) will be glad to know you went to Roseland, he has been after me to go and I will...one of these days.... I just can't get it in me to travel to Derby. You definitely hit some of the most celebrated spots in Connecticut, good going.

I could go to the supermarket and buy a pre-made sponge cake. Bring it home, slice it in half. Fill it with one or two JELLO vanilla pudding cups. Put the top layer on and ice it with canned BETTY CROCKER chocolaty frosting. Voila, Boston Cream Pie, just as good as homemade! Perhaps I should offer my services to Sandra's recipe consultants.

A belated Congrats to Elyse and all of the club members! At least something decent is coming out of the Mad Cow scare!

Fresco, If she was doing her thing and no one was watching...click... But she is doing her thing ...successfully... reaching a huge audience... yes you and I can click but a lot aren't and her stuff, as I previously stated, is insulting to even a novice cook.

It's a tiny spot, I recommend making a reservation, but on a weeknight it may not be as crowded. Enjoy!

johnjohn, I thought your report was very good. (You got a much warmer reception than my party did, and I also mentioned E-gullet.) Pan, even though you might think you are getting 3 desserts here, the petits fours are a half bite each. I don't even count them as 1/4 of a dessert. Alana, thank you for agreeing with me. As I'm sure you feel, it's very difficult writing a somewhat negative review about something that seems so good... But it needed to be done. I personally would not mind paying a few dollars more for a larger portion of the main dessert course and foregoing the petits fours. For others who haven't been and are thinking of going... Chikalicious may seem like a bargain ($12 for 3 courses) but the tab for my party of 5 was $100, including tax but NOT tip. The extras we had were one House Cocktail (Prosecco & a dollop of Quince, $10 for one flute) one iced tea, and one hot tea (the other 2 had tap water). Very pricey for a light snack that left us all wanting. As a date place, yep I can see that...Also, I can see it as a fave for the neighborhood folks.... I would love to return sometime in the future to find more complexity and richness.

In the book The Cake Mix Doctor, which is devoted to "doctoring up" cake mixes, author Ann Byrn thoughtfully writes about how even she can't find a way to doctor up canned icing to make it taste good, so she gives several ultra easy recipes for homemade icings. What is so wrong with totally homemade when it is easy? This semi-homemade thing is a bit insulting, even to novice cooks. Sandra Lee is the AntiJuliaChild, possibly making her the AntiChrist of cuisine.

Jaymes, What a wonderful picture of your daughter and fiancee! I am so glad they had a great time in New York and that dinner at Tavern on the Green turned out well.

As Rickster says, according to various sources, both challenger and IC are given a list, in advance, of 5 ingredients. One will be the secret theme. That way they can prepare their menues, and accompanying service ahead of time. By service, I mean they can pick their serving dishes, decorations, etc... The book says the chefs do NOT know which will be the chosen ingredient, that it remains a surprise till it's elevated with the dry ice thing. Doc, the talkative color analyst on the show, is credited for selecting the theme ingredient. After the theme is announced, taping stops and the chefs are given time to re-group, meet with their assistants and put their menues together. If the chefs have special ingredients they want to use they can bring them, but apparently Kitchen Stadium has a huge pantry filled with delicacies. There are also some terrific perks. Say a tin of caviar is opened and only a small portion is used, apparently the chef can keep the opened tin. Apparently that's one reason why there is so much foie gras and caviar flung around.

hey, "open that bottle night" is feb 28 this year... this is the thing dorothy gaither and husband john brecher espouse. get together with friends or just the two of you and open that bottle(s) you've been saving for that sepecial occasion - and may never get opened otherwise! Yes! Gonna tell that old curmudgeon...errr I mean husband, of mine that we SHALL drink the Billecart on that night...and I will make it worth his while... Great idea, Suzi!

This is the IC book that I have. Reasons I find it lame: 1. It pretends that "Chairman Kaga" really is the head of an underground culinary academy. 2. Although it lists every episode, including chef, challenger and theme, it does NOT tell who won each battle. 3. The recipes included are vaguely drafted and poorly written. They also use metric measurements, a little odd considering this book was specifically geared towards Americans. 4. Interviews with the iron chefs aren't especially enlightening or interesting. The most I got out of it was some stats... Which IC won the most battles, who lost the most, what challenger was most successful, etc...

I saw the Michael Noble one, the theme was potatoes, I believe. Chef Noble lost. He gave a valiant effort, but one of his dishes looked like a pot roast stew and I think the Japanese judges did not care for or appreciate that type of presentation. Still, it was clear that the show was thrilled to have Chef Noble on. As a good sport he ambled into Kitchen Stadium in canadian outdoor wear, looking like a mountie on holiday.

Had a change in New Year's plans and cracked open the bottle of Bisol Prosecco Crede di Valdobbiadene Brut. I did not like this one, it had a harsh aftertaste. Need something good to happen soon so I can open the Billecart (my husband saw the price tag and insists we save it for a special occasion.)

Chairman Kaga is the Liberace of the foodie set! I think we need Carson from Queer Eye to help him update his wardrobe to some 21st century costuming, dontcha think? I happen to find Kaga's shirt in the opening (the white one with splotches that look like black ink drops or a pinto pony) incredibly sexy. I have looked all over fine men's stores for one (for my husband), but nada. Hmm...maybe Carson knows...

I think the Japanese were very gracious to allow Flay a second chance and to award him the victory. All about saving face, though I think Flay didn't deserve it. Some of my fave moments on IC: 1. The Peach battle between Sakai-san and a challenger whose wife sent him a Dear John letter during the show, read aloud to him by the announcer. The poor man started to cry. Also unique in that battle, the challenger declared he would face Sakai-san alone, no assistants, and Sakai then dismissed his helpers as well. One on one, a good show. 2. Eels escaping into Kitchen Stadium. Eels being thrown into a barrel of sake. Eels being be-headed. 3. "Chairman" Kaga hiding behind a pillar after being humiliated by the Iron Chefs while they were on a losing streak. 4. When American challenger Chef Ron Siegel won. I remember one of the judges expressing shock that she even liked his food. 5. One of the starlet judges exclaiming, "I don't know how to eat this, this dish confuses me." 6. Shad roe sorbet. 7. Ota's (the Jimmy Olsen of IC reporting) enthusiasm.

My husband refuses to go there with me... The ketchup thing pisses him off to no end. I'm serious.

I like Iron Chef (check out my little quote thingy), but have seen the repeat episodes too many times to be as engaged as I was a few years ago. I have the FN's sanctioned Iron Chef book, and it's pretty lame. My fave chef is Sakai, and I love Kaga and his wardrobe.

We had the Zardetto Prosecco as a toast at breakfast and it definitely was a good morning choice, easy going, smooth, and refreshing. No one wanted to mix it with juices, happy drinking it plain. At dinner I opened a bottle of the Cerdon de Bugey as an apertif, but it was so well received, I opened another bottle for dinner itself. Drinking slightly sweeter, good quality, sparkling wines is new to me. When I saw the color of the Cerdon all I could think of was "Please don't taste like cold duck or riunite...." (memories of my formative teen years).... and lo it did NOT taste like either. It had a fruitiness fer sure but it was very pleasant. So far 2 for 2 on the enjoyment level.

One thing I observed (somewhat) at a recent visit to NYC's Chikalicious is how they make those perfect looking ice cream quenelles. The chef carefully scooped out the ice cream with a tablespoon then put the bowl of the spoon on her wrist to warm it so the quenelle slid right off without having to be scraped.... As far as how the chef scooped the ice cream into the spoon.... She finagled the spoon back and forth to shape the quenelle... I wasn't paying close enough attention to the details to be more exact about that part, sorry.

You can juice them and mix them with some fresh squeezed lemon juice to make a delicious orange meringue pie.

First, I owe you all a big THANK YOU for your help on short notice. I feel like I got a good crash course on sparkling wines. I have 7 bottles of intriguing sparklers in front of me that I have never heard of before and look forward to sharing with family and friends. Mike Gibson at Chelsea Wine Vault in Manhattan was very helpful, he recommended the Vouvray, and shipped 5 of these bottles. All arrived today, perfectly intact. I bought 2 others at a local wine store. I have an important question, but first these are the wines, from most expensive to least: Champagne Billecart-Salmon Brut Rose' Schramsberg Cremant Demi Sec, Vintage 2000 Pinon Vouvray Spark Petilla Sec, 1996 Renardat Vin du Bugey Cerdon NV (2 bottles) Bisol Prosecco Crede di Valdobbiadene Brut Zardetto Prosecco VSAQ Brut My question is which of these would be best served: 1. At Christmas breakfast, either as a toast or possibly mixed with fresh squeezed orange juice. (I am serving fresh strawberries, blueberries, pineapple and raspberries as a fruit cup, if that matters.) 2. After Christmas dinner, before dessert. 3. On New Year's Eve with appetizers. Are there any other special food pairings that these scream for? Thank you all again for the rec's, I am going to seek out and try more from this list in the future. -Trish

Winebill, you tease you, Where pray tell in Connecticut will I find these beauties? FYI, the Billecart-Salmon is $49.00 at Chelsea Wines. As Liberace used to say, Bottoms Up! Trish

Suzi, You're a doll, I think I'll have enough with these for now, but in the future perhaps we can talk.... Thank you!!! -Trish

Also by request. Marlene, I need assistance adding recipes to recipe gullet, thank you. Lemon Balls Ingredients: 1 1/2 cups white sugar 1/2 cup unsalted butter, softened* 3 eggs 1/2 tsp. vanilla extract 1/2 cup milk 1 tsp. lemon extract 2 tsp. grated lemon rind 3 cups all-purpose flour 3 teaspoons baking powder 1/4 tsp. salt Icing: 2 cups confectioner's sugar 3 Tbs. fresh lemon juice 1 tsp. lemon extract 2 tsp. grated lemon rind Colored rainbow sprinkles if desired Directions: 1. Pre-heat oven to 350 degrees. Spray foil lined cookie sheets with no-stick spray. 2. Blend the sugar and butter (or shortening) until light. Beat in the eggs, milk, vanilla, lemon extract and lemon rind. Mix until well blended. 3. Combine the flour, baking powder and salt. Add the flour mixture to the wet ingredients. Mix until combined (the dough will be sticky). Drop dough by 3/4 teaspoonfuls onto cookie sheet. 4. Bake at 350 degrees for 8 to 10 minutes. Let cookies cool, then frost with icing. 5. To make icing: Combine confectioner's sugar, lemon juice, lemon extract and rind (adjust to taste, I love lemon and add as much rind as I can get away with). Beat until smooth to make icing thick enough to spread on cooled cookies. Cover with rainbow colored sprinkles if desired. Makes 5 dozen or more depending on size. *You can use shortening in lieu of butter, it makes a softer cookie, your call.

By request, enjoy! White Chocolate Cranberry Bars Ingredients: 2 1/4 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2/3 cup firmly packed brown sugar 1/2 cup sugar 1/2 cup unsalted or regular butter, softened 2 eggs 2 tsp. vanilla 2 tsp. grated orange rind 1 1/4 cups coarsely chopped fresh or frozen cranberries 1 cup chopped walnuts 12 oz pkg (2 cups) white chocolate or vanilla chips 1 Tbsp. shortening Directions: 1. Pre-heat oven to 350 degrees. Grease or spray with no-stick a 13x9x2 baking pan. 2. In medium bowl combine flour, baking powder, baking soda and salt, mix well. 3. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla; blend well. 4. Gradually add flour mixture; blend just until combined. Fold in cranberries, walnuts, orange rind and 1 1/2 cups of the chips (reserving 1/2 cup for topping). 5. Spread batter in pan. Bake at 350 degrees for 30-40 minutes until golden brown. 6. In small saucepan, over low heat, melt reserved 1/2 cup chips and shortening. Drizzle over warm bars with a fork (making irregular lines). Cool 1 hour or until completely cooled. Cut into 48 bars.