marie-louise

Any chance you have Michael Chiarello's second book-I think it's called Casual Cooking? He has a great winter Panzanella recipe in there that uses butternut squash and Brussels sprouts together. The squash is roasted w/ a little sage, the sprouts are thinly sliced, then boiled, and it is also has sliced red onion. He makes his panzanella w/ croutons that are toasted in the oven w/ butter and Parmesan. It is a wonderful side for a plain roast chicken or pork tenderloin.

That's like asking which one of your children is your favorite. Impossible. I need and use all of my 150 or so cookbooks. That's my story and I'm sticking to it.

I agree, you need both. And a food mill, and an immersion blender. And a potato ricer. Each one is the best for certain things. Actually, I think you need one of everything in the catalog.

Oh no, that's fine. You can keep it. We've plenty more. Canada, thanks for sending it our way-it's what will ultimately put out the fires in LA (I just heard a great description-snow is the ultimate aerial assault.) But you can keep the next 27, okay? edited to add quote

I have one of the newer Cusinarts at my beach house. It's okay when all you need is the flat lid, but that multi-piece wide-mouthed top drives me nuts. Plus it has a lot of little pieces to break off, and a new lid is VERY expensive. I have the highest-watt Kitchen Aid at home and I LOVE it. The mini-bowl is very handy-I use it for making mayo and for chopping a handful of garlic/giner/ whatever. There's a cool feature which they don't advertise: it runs with the lid on but without the pusher, which means that you can shove carrot after carrot through it without having to stop the machine to unlock the feed tube mechanism. Plus I like that touchpad-easier to clean.

I live in Oakland, so I'm not familiar with the food in the South Bay. I understand there are a number of first-rate Indian restaurants, as well as a great Afghan restaurant in Fremont. A Berkeley favorite of mine, Udapi Palace, has two South Bay locations. You can eat there for under $10. You'll need to be our scout and fill in a gap in our California board. Tell me where to go-I'll drive for food.

Back to the braised chicken... I made it, using my technique as posted above. When I make it for a crowd, I use a low saute pan, but for just the two of us, I've used a higher Le Creuset pan because I didn't have a low pan that was small enough. Today I bought a Le Creuset Tatin Pan at the outlet store. It was just the right size for 4 chicken thighs. The chicken was absolutely perfect (the chanterelles and cream didn't hurt) and the most interesting thing was that the sauce reduced down to almost nothing. The pan does make a difference. Served it w/ mashed Yukon Gold potatoes and sauteed baby braising greens w/ lots of garlic. Drank Williams Selyem Pinot. I'm a happy camper.

I thought of another one: Hog Island Oyster Company near Point Reyes. You can shuck them right there on the spot at a picnic table overlooking the water.

To recap, we are cooking more or less the same meal at more or less the same time to: 1) encourage each other that we need more cookbooks 2) encourage each other to buy additional kitchen tools. Did I miss anything?

I've never made duck, and where or where is that recent thread where someone told me a perfect way to make it. Duck would be good. I've made that turnip/carrot recipe a few times-it is a good recipe for honing technique because knowing when to add the turnips takes a little practice, otherwise they turn to mush before the carrots are done. I've also used that technique to make plain carrots many many times. It's great! I never make artichokes, I don't know why, they are always available. Those recipes look good. Haven't made anything en papillote for many years-that could be fun. Sole Meuniere is also good to master-no room for error. It's either just done or it's way way overdone. I've made that Steak Diane a few times; would love to make it along with all of you. The whole roasted leg of lamb appeals. Can you tell I haven't made dinner yet ?

A few years ago I found what I think is the best technique for Braised Chicken. I got the idea from The Bay Wolf Cookbook, and have since adapted any and all braised chicken recipes to this method: 1) Saute the aromatics/ vegetables in an oven-proof pan until they are somewhat softened (that way the chicken doesn't get overcooked by the time the vegetables are done.) 2) Deglaze the pan w/ wine or Marsala. (that way some of the alcohol cooks off.) 3) Add the stock, bring to a boil. 4) Place the chicken parts-don't skin them-on top of the aromatics. I just buy thighs if it is the two of us, or thighs/legs. This is key-the liquid needs to come part way up the pan, but NOT cover the chicken. (Notice I am not browning the chicken.) 5) Place the pan in the oven, bake for 45 minutes at 350 convect. The chicken will be tender and best of all, the skin will be crispy because the top has roasted the whole time. (I never liked how the skin gets flabby when it cooks covered.) 6) Take the chicken out, keep it warm, and if required, degrease and/or reduce the sauce. Depending on the recipe, sometimes I add a little cream or creme fraiche. You can adapt any of the thousands of braised chicken recipes to this, and you will always end up with tender chicken with a crispy skin and a flavorful sauce.

I didn't care much for the potatoes; I wouldn't make them again. I used Yukon Gold potatoes and some of my homemade chicken broth. I do believe they came out as they were supposed to: the potatoes absorbed all the stock and the top got crusty and golden brown. They cooked faster than expected (I used a metal Le Creuset gratin dish.) I also like the technique of cooking the potatoes and the liquid together in a pan before putting them in the oven; Laurie Colwin has a recipe for that technique in her book, and it does shorten the cooking time considerably. I know what others are saying about the texture-something about the interaction of potato starch and stock did not appeal. That's why I didn't like the dish. I like my scalloped potatoes with all milk-not cream, that's too greasy for my taste-or a mixture of half stock and half cream. I wanted to like these; I thought the idea of lighter, stock-infused potatoes sounded like a great idea. In the future, if I wanted a non-milk version, I'd make a potato galette. I didn't make the chicken (I served mine w/ a grilled chicken breast and some baby braising greens.) It was fun cooking with you-even though I did mine last Wednesday and only did one of three recipes So what's next?

I made the potatoes a few days ago. Are we going to be posting on this thread or starting a new one for each menu?

I bought an 8-inch granite one from this place at the recommendation from an eGulleteer whose name I have forgotten. I've been quite happy with it, and it came in a couple of days.

Two more nice ones: Jojo's and Bay Wolf, both on Piedmont Ave. Garabaldi's on College-dessert at the bar is an affordable luxury. Cheap Indian eats (besides Breads of India): Updapi Palace on University; Vik's Chat House just south of University. Mid-price. Last week I had a wonderful lunch at La Note on Shattuck. Will have to go back for dinner soon; they also do brunch. Cactus on College (the crispy chicken tacos are better than the burritos) & Barney's Hamburgers on College Ave and Piedmont are two more cheap ones. Lots of good cheap lunch eats in downtown Oakland. Can't beat the pizza at the Cheeseboard (across from Chez Panisse) but Cafe Rustica (College Ave.) and LoCoco's (Piedmont Ave & Shattuck) are both pretty good. Rick & Ann's (across from the Claremont) is a nice casual place. PS Welcome!

In case a trick shows up unexpectedly, another variation is to serve it at room temperature. I'm not talking about turning into a cold pasta salad; I'm just talking about letting it sit for a half hour until it is room temperature-it's a nice summer dish.

Sometimes homemade croutons and/or cheese (Gruyere goes nicely with many creamy root vegetable soups); sometimes a nice big drizzle of creme fraiche. Maybe a little sprinkle of chopped chives or fresh herbs-they are right outside my kitchen door. Rouille and a crouton or two if I've made a nice fish soup/stew. Oyster tempura sounds fabulous-what would you serve that with?

Goes without saying, I should think? Or does it? Nah, I think there's a place for your favorite childhood canned soup. Just now and then-like when you're home alone with a cold and there's nothing to eat in the house.

As did I-I thought that Preserved Ginger and Crystalized Ginger were the same. I didn't realize that Preserved Ginger was saltier. My favorite thing to do w/ this stuff is whir it w/ a little sugar in a food processor and sprinkle it over not-quite-prime strawberries. Soy-flavored strawberries, anyone? Yeah, it is quite the mixture, I could see how you wouldn't know quite which one Thompson meant.

That is also known as Crystalized Ginger. In addition to the spice section, I've also seen boxes of it in the Asian section of the supermarket. (I buy mine from Penzey's.) That makes more sense as an ingredient than the pickeld ginger you'd get in a sushi restaurant. Crystalized Ginger is sweet, almost candied.

No, I don't think so. Sushi degrades in a few minutes after being made. The nori loses it's crispness as it absorbs moisture from the rice, and the rice starts to absorb flavors of whatever else is in the sushi. We do eat takeout sushi from a place about 10 minutes from our house, but quite frankly, I think it loses a lot even in that length of time. Sushi needs to be made in front of you and handed to you, a few pieces at a time. I have bought supermarket sushi on occasion-God help us in California, my corner market actually has a sushi chef in a little booth- but it is so unsatisfying compared to the real thing it rarely, if ever, appeals. It is a handy lunch while driving-that's about the only use for it.

I like them all, but a perfect mazto ball soup is high on the list. Also Mexican Vegetable Soup (with crispy tortillas, cheese, and lots of other things as garnishes.) And a nice clam chowder that is not too thick, made w/ pancetta and fresh clams steamed in a little chicken broth so the soup is not too salty. Onion soup (Michael Chiarello's recipe is the best), Squash and Sweet Potato Soup, Hot and Sour Soup, that Italian Bread and Tomato Soup, I could go on and on! Since we have cool and foggy nights on a regular basis during the summer, we get to eat soup all year long in the Bay Area! I always make them with homemade broth and fresh vegetables. I do not support the concept of the soup pot being one stop shy of the compost heap. Unlike Soba, I prefer soup as whole meal, with far too much of a great loaf of bread to round things out. It's a perfect weeknight dinner-and one recipe provides dinner for a few meals that week. Only problem, I never like to drink wine w/ soup, so I can't have wine w/ my meal the nights we eat soup. Is it just me, or does anyone else think wine w/ soup doesn't go somehow? (For me, it's having liquids with liquids, rather than a flavor pairing problem.)

Just a start- Hurricane Kate's in Eureka. A fun place, filled with locals, food is fushion food that tastes good and makes sense, if you know what I mean. The soft tacos at Lolita's on the Lakeville Highway in Petaluma. From my recent trip way up north: Trinity Cafe, on Mt. Shasta Blvd. north of downtown in the town of Mt. Shasta. The new chef was formerly the sous chef at Piatti and another place I didn't catch. Impeccably fresh seasonal ingredients, perfectly prepared. The restaurant is in a cute little converted house, and the staff is both professional and friendly. This place would be successful in the Bay Area. Sengthong, on the main street of Dunsmuir (same side of the street, down the hill from the movie theatre.) This place used to be way off the beaten track in the Trinity Alps, but moved over by I-5 a while back. Worth a stop for anyone heading up to Ashland (they are open for lunch, too.) Her food was once written up in Bon Appetit-she is Vietnamese, but also lived in Laos and Thailand. Her food is an interesting mix of the three cuisines. There's a nice sushi place in Orinda but I can't remember the name. It's in a little mall/ alley around the corner from the movie.

Safer Pantry Traps REALLY attract those little brown Indian Meal moths. I use 4-6 at a time in a room-sized walk-in pantry; each one of these traps catches about 20 or 30 moths. They avoid my food completely, and instead are lured to the traps. They're not cheap, but I'm not throwing away food anymore, so I figure I'm still saving money.

Two questions: Has anyone made this turkey, with its stuffing, but not coated it? Seth, I believe you mentioned somewhere on this thread you didn't think the coating was that important. Or was it the basting you'd suggest skipping? Has anyone made this stuffing, but just baked it in a baking dish? How did that taste? I'm tempted, but looking for a few shortcuts. Sort of a "Quick and Easy Thompson's."