Margaret Pilgrim

I continue to enjoy French SAVEURS, which is a totally separate magazine from our SAVEUR no S. Again both food and travel or culture. And Regal is quite good although slightly downmarket.

The only subscription I still maintain is a French mag that is/was useful for both improving my language skills, cooking and travel. Cuisine et Vins de France Excellent recipes, wine reviews and visits to both popular and obscure locations. I have found that attacking a foreign language through a subject with which you are familiar is a comfortable route. You know the terms and the gists of many recipes, so you can extrapolate new and unfamiliar words. Heartily recommend if you have any interest in French food and culture...and wine.

Back to mortal food, game hen under a brick, blistered green beans, "roni".

A plate of this, please. Love your featuring Romanesco in pasta.

Muu shu pork, crude homemade pancakes.

Katie, while in no way disregarding your experiences, there is some question that perhaps, and that's a very large perhaps, it is excess salt via soy sauce or other condiment, that can cause these symptoms. Most important is that you have identified what you think is causing your distress and are avoiding it.

AFAIK, MSG's bad rap has been disproved by medical science. Like most seasonings, discretion is the game.

From the NYT, a hearty vegan Puttanesca bean and potato soup, essentially what it sounds. Onion, garlic, black olives, capers, red pepper flakes, (canned) white beans, cubed Yukon potatoes, canned diced tomato, veg broth. Left to settle a couple of hours -> robust and round flavor. Next time I might add anchovy or two. Crusty bred -> good to go. If you like the pasta, you'll love this.

Smiling, as I recognize this as my mother's pork rib procedure. This, some 75 years ago.

Hacking away at the eternal holiday ham, I remembered a French country classic, guaranteed a choice in village restaurants in the Yonne, northern Burgundy, jambon Chablisienne, essentially our familiar vodka sauce with Chablis subbed for vodka. Shallot, tomato, Chablis, cream.

This pan us thin and shallow. It is meant for reheating filled crepes. You put a splat of soufflé “batter” on a crepe, fold over and bake. Or heat folded crepes in a sauce stovetop.

Think of this pan for dressing already made crepes, eg Suzette, lemon filled crespelli or as suggested souffle, not for making the crepes.

Dinner from a box. Italian import tagliatelle with a jar of truffled pesto. Sounded improbable but was surprisingly superb! I added grilled prawns. and a plate of navel oranges.

Redirected Christmas prime rib -> classic ragu

The Christmas ham marches on -> ham and Swiss quesadillas with sweet onion and Dijon

It's all over but for the Christmas ham, that seems to take on a life of its own. Tonight, our first inroad, ham a la king on a grilled croissant.

Thanks for this. It's been way too long without a Henry sighting.

So use it here. eta I use my beloved Bamix immersion blender. YMMV.

Try this yeasted recipe that I love because I can mix it the night before and bake waffles next morning while still half asleep. -> Ethereally light and super crispy waffles. Same problem as you is more batter than waffles for just a few people Batter seems to keep well for a couple of days in the fridge, if you're inclined to want two waffle feasts in one week.

+ 1

I have never thought of picking chicken's being a "thing". I do know that, given a conventional roast chicken and no witnesses, I can surgically remove wings, tail, back, and leave what looks like an intact bird on the platter. As I've written, roast chicken turns me into Henry the VIII.

Rigatoni with vodka sauce

weinoo et al, next time you're in Paris, do make a point of visiting Workshop isse on rue St, Augustin, east of Opera. Joyous collection of condiments, vinegars, rice wines, warm welcome and generous samples.

Consider it a mini-Dutch oven. Or a cookie jar.