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Lisa1349

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Everything posted by Lisa1349

  1. I always order french onion in a restaurant as a gauge of their overall worthiness. I make sweet potato onion soup by caramelizing 4 large onions, roasting 2 sweet potatoes, pureeing it all together and adding just enough hot stock until it's the consistency I want. Always a big hit, great served with honey mustard chicken saute. I also love making white bean and escarole soup, so quick. For chicken soup when I'm in a hurry I use a store bought rotisserie chicken and boxed stock. Simmer veggies with a parmesan rind, add chicken and some tortellini, wilt in some arugula at the end. Yumm!
  2. Anyone been? I know it's probably not at the forefront of haute cuisine but I was considering it for the Southern vibe to try to fool us for a minute that we might be back in New Orleans to celebrate the anniversary of our wedding there.
  3. Lisa1349

    Dinner! 2007

    I have to ask if the Pac Man shaped potatoes are intentional? For me tonight, Thai beef salad with udon, frisee and chiles. I was proud of my spicy peanut dressing. I know udon are Japanese but they're healthier than plain rice noodles.
  4. I went to Spain for breakfast this morning. Smoked paprika fingerlings with olive oil fried eggs. And a big pot of La Colombe Corsica coffee (not Spanish).
  5. Doesn't the Staub company specialize in Cast Iron? They're from France. They make both traditional cast iron and enameled cast iron. There's also Le Creuset. Early Pizzelle presses were also cast iron.
  6. Nothing ever happens quietly in this small town, especially a restaurant so revered by eGers. And congrats on baby #2! Katie:Dinner and a movie sound great, as long as we don't become the grim reapers of the restaurant world. Lets go eat at SSOH!
  7. I like them reconstituted, simmer the liquid to reduce almost all the way. Add some cream and a clove of garlic, reduce again, blend with 1/2 of the mushrooms. This is a great sauce for ricotta gnocchi, with the rest of the mushrooms and maybe some asparagus sauteed on top. Mushroom duxelle wrapped in phyllo like spanokopita are great hors d's. Store them unbaked in the freezer to toss in the oven when company surprises you.
  8. Lisa1349

    Dinner! 2007

    Whole wheat butternut squash ravioli with beef demi, walnut pesto, brussels srouts and blue cheese
  9. Enjoying some Paulaner Oktoberfest this week.Yumm. Malty, slightly sweet.
  10. From Craig La Ban's chat linked via foobooz: At least this is a restaurant I made it too this time, but very sad still. Good luck at Deuce, Chef Lean.
  11. Anyone been to Winberie on Swedesford rd & 252 next to the gateway shopping center? They got a lot of press when they opened but their menu looks standard.
  12. A Googling revealed only some reviews on eVite of all places. I have driven by before, are they the place with the "Broasted Chicken" sign? I shall have to go! 3969 Ridge Pike Collegeville, PA 19426 (610) 489-2110 P.S. I once called Bluefin on a Saturday afternoon for reservations for that evening and the kind man on the phone was restraining from laughing at me. Now I go early in the week. The chef there used to work at August Moon and they also serve wasabi shu mai that I'm addicted to. I also like the tuna martini.
  13. Lisa1349

    Dinner! 2007

    Last night I made chopped meat using the Mark Bittman method - cutting into chunks and pulsing in food processor - excellent results. Season and chilled and threw on the grill for bacon cheeseburgers. I used a boneless chuck roast for the meat. Night before I pan roasted a turkey london broil (boneless skinless breast) I start on top of the stove and finish in the oven to keep it moist. I make a pan gravy/buerre blanc with pan drippings and apple cider vinegar. My husband calls it "buerre not so blanc". On the side I had a Near east whole grain thingy with bulgur and brown rice (bought this a long time ago- don't know why and wanted to use it up) to which I folded in arugula and blue cheese after cooking. I love greens folded into warm grains. In hindsight serving buerre blanc with blue cheese in the side dish was a bit rich - but yummy! I'll have to start photographing dinners as well as breakfasts!
  14. Lisa1349

    Fig ideas?

    Great treatment for everything! Or a new way to fire someone...
  15. Went for lunch with my mother in law after a shopping trip a few months ago. I had the belly clam roll - wonderul. I could tell the oil used for frying was very clean, a rarity. Been meaning to go back but haven't yet. She raved about the cream of crab soup. Service was better than other places at the mall but I had to ask for beverages on 3 different occasions and they did the silly bottled water on the table - if you open it you pay. Felt like a hotel mini bar. If I want bottled water I'll ask for it.
  16. Got a growler of Victory Festbier for football Sunday. Loved it! Highly anticipating their new brew due Oct. 15. Lots of Bells and Founders beers on tap in the area from Michigan, they must have a new sales rep in the area. Good stuff.
  17. Lisa1349

    Fig ideas?

    Store in warmer part of fridge 2-3 days. Highly perishable, no way around it. Consider a moist paper towel over them to keep them hydrated. A favorite prep of mine: cut in half, sear in pan with some butter, degalze with smidge of port. Add onion and some stock, serve with duck. Add brown sugar instead, serve over gelato.
  18. Fondue! Everyone get out their pot from the attic and have fun.
  19. What? For an ample cook such as you, there should be much bay leaf usage! For all those beans done in the oven, and stocks, broths, court bouillon... I got some of the best cooking adivce from Lidia Bastianich. Bay leaf in tomato sauce gives it 'an extra savoriness'. Makes it really special.
  20. I put mine in the freezer. When I buy them at the grocery store, there's like 50 leaves in the pack which last a few months for me. They retain their moisture and wonderful freshness there. In the fridge they last a long time, but lose moisture and "umph".
  21. Being hot dog looking, could it be Chistorra, which tastes like chorizo but is actually breakfast sausage?
  22. I like Rocco's too. Their Rocco's Supreme hoagie is loaded with prosciutto and cappicolo, and is huge, and is only $5.69. Their stuffed meat lovers pizza can feed 10 people and their marinara sauce is decent. I get eggplant parm there often because Mr. 1349 doesn't like eggplant so I don't make it at home very often. Where is China Jade? Minado in Swede square on Germantown has a wonderful buffet. Charlie's Pizza in the same shopping center has THE BEST PIZZA IN ALL OF MONTCO. Hands down, no debate necessary. The red top, with cheese on bottom and lines of sauce on top is killer and tastes like Brooklyn to me. I did enjoy the Collegeville Diner, but as it was Palm Sunday it was very crowded after church the one time I was there. Favorite diner for me is Ray's, also on Germantown. The Big Joe's Country Scramble with a split biscuit, scrambled eggs, sausage gravy, cheese and hashbrowns is fantabulous.
  23. Thank you! And to you on your new one! Monavano:I love that you garnish your breakfast plate, and what a great shot! This morning was 3 eggs & whole grain toast. Lots of bull work to do today so I needed a hearty beginning. I was thinking of experimenting with Scotch eggs this weekend. Anyone have advice on them?
  24. We're getting settled in our first house and I love my new gas oven. I haven't cooked on gas at home in more than 4 years. I will post pictures of my new kitchen when it's all set up. The photos aren't great because I haven't unpacked my mediocre digital camera so these were taken with my Blackberry. Monte Cristo Andouille Grits with fried eggs It's important to me that the grits get that ripple effect on top, just the right consistency.
  25. I'm a new fan of Capone's on Germantown Pike. I had driven by for years and from the outside got the impression it was a red check tablecloth Ital-American joint. Boy was I wrong. Awesome bar with terrific beer selection, and great beer to go in a building in the back. The food: straight up bar food done well. Homemade tortilla chips with chili and for the nachos, double dipped buffalo wings and good cheesesteaks. Inexpensive food too, if they raised the price of everything by a dollar no one would notice. Now I live around the corner and will be there often. Thanks for the thoughtful thread, Percy!
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