bloviatrix

Did that recipe run in the mag? If so, do you know what issue? I'd like to check it out.

Left-over lamb stew from the weekend served over white rice. It tastes even better than before.

When friends and family invite themselves over for meals. When the first thing your friends ask is "what did you make for dinner?" When the top things on your "to visit" list are kitchen stores, cookbook shops and food shops.

I'm coming late to this thread, but I just found kosher andouille sausage in the market today. So of course, I decided I have to make gumbo. We're fleeing the cold for warmer climes for a bit later this week so my attempt won't be until we return. In the meantime, reading all this info is getting me excited. Fifi, I've looked at your recipe. Brooks -- is yours posted anywhere? I looked at the photos, but where can I find the actual recipe?

Smoked turkey breast on a challah roll schmeared with chipotle mayo. The chipotle mayo raises a normal sandwich to something outstanding. Let's hear it for condiments!!

I'm always afraid I'll forget something or make a typo when giving a recipe. Payard’s Apricot Tea Cakes Special equipment: 2 mini-muffin tins (1 ounce cups); 36 1-inch paper Petit Four cups Ingredients 2/3 c (189 grams) almond paste 2 large eggs 13 (about one and a quarter 15 ½ ounce cans) canned apricot halves in syrup, drained 3 tablespoons (27 gr) all-purpose flour Pinch of salt 4 tablespoons (57 gr) unsalted butter, melted In food processor, place almond paste, eggs, and 8 apricot halves. Process until smooth – about 20 seconds. Add flour, salt and process until blended. Add butter and process an additional minute. Pour batter into a measuring cup with a spout. Chill for at least 20 minutes. Preheat oven to 350F. Prepare muffin tins with paper cup liners (36) Slice the remaining apricot halves into thin strips (you want 36 strips) Pour batter into cups leaving 1/8 inch of space. Place apricot slice on top of each. Bake tea cakes for about 30 -35 minutes. Tops will be golden. Let cool on wire rack. Store in airtight container, unrefrigerated, for up to a week. If it’s very dry, you can brush the tops with melted apricot jam.

I made a pot of Curried Coconut Squash soup on friday. It's got lots of "warm" spices -- curry powder, cinnamon stick, cardamon pods, cloves, and ginger which is perfect for a cold winter night.

Blovie and I were talking about this last week. I have absolutely no recollection of the food at my wedding (and neither does he). I do know there was sushi. And that I told them to double the number of franks in blankets they were going to pass around. Does anyone actually eat at their wedding?

Jessica's Biscuit has Grand Livre. They're selling it at 30% off.

Dinner last night was: Curried coconut squash soup Veal Schnitzel Kasha Varnishkes Roasted Cauliflower Alfasi Reserve Malbec - Cab 2002 (Chile). I made a big pot of lamb stew for lunch today. Perfectly hearty for a very cold snowy day in NY.

Being in a Manhattan apartment means I don't have an outdoor fridge. But I do have what we fondly call "the cold room" aka the second bedroom. When we're entertaining (in the winter) and I need room for large platters or chilling drinks I open the windows in the room and place everyhing on a desk so they stay nice and chilled. I've actually chilled down hot soup this way as well.

Yesterday: kasha varnishkes with lots of caramelized onions Today: lamb stew

I would disagree that those restaurants closed because of dietary trends. Rather some closed because their cuisine no longer appealed to the dining public. I heard several prominent NY chefs speak several weeks ago and the topic of diet fads came up. Michael Lomanaco, now chef at Guastavino, recalled that when he was chef at "21" he was encouraged to develop all sorts of low-fat items for the menu because low-fat diets were the trend at the time. He came up with assorted dishes, and on the menu they noted said dishes and pointed out they were heart healthy. The result -- it was a waste of time. No ordered them. They stuck with the regular menu offerings.

Is a dram of Aberlour 15 acceptable?

I was disappointed by the blackberry-lime curd as well. I actually turned my batch into ice cream because no one was going to eat it otherwise.

Wow! What a beautiful day that must have been! ← I recently heard that they had their first child. Can't remember the gender. So Jaques is a grand-pere.

Smoked Turkey Burritos. The tortilla was schmeared with chipotle mayonnaise. The "salad" of shredded red cabbage, peppers, and red onion was dressed with an orange-cumin vinaigrette. And pieces of julienned smoked turkey.

I once considered dumping it on a bunch of noisy drunks who parked under my kitchen window at 2am. We decided that raw eggs would have more accuracy.

I save old containers for dumping fry oil. Yogurt containers have always been a favorite -- but now the companies are replacing plastic covers with foil seal which renders the containers unusable. I also recycle -- I keep separate bags for glass, one for aluminum, one for plastic and one for paper/cardboard. Fortunately, the trash room is about 10 feet from my apartment so nothing stays long in the apartment. (you should see the pile that one week of newspapers - 3/day looks like)

Then I suppose you'd really be upset if I had my laundry and dry cleaning picked up and dropped off with my doorman, my groceries delivered by Fresh Direct, and my drug store purchases delivered as well. I wouldn't ever have to get out of my pajamas!!! Ok. I don't do this but it is available. ← One of the joys of Manhattan living is that when it gets miserably cold, assuming you work from home, there's absolutely no need to leave the apartment. Everything -- food, groceries, etc is delivered right to your door. I'll gladly tip the delivery guy if it means I don't have to go out in 15F weather.

The web site looks great! I like the exclamation mark in place of the L. This must be very exciting.

That sounds completely wrong to me. Every baking book I own always says that when the generic term butter is used they mean sweet butter. Never salted.

I have a techinical question -- how many cameras are used to shoot the show? How much tape do they have to edit it down into the one hour show?

I should know by now not to look at fabulous photos of pastry when I have yet to eat. Everything looks spectacular.

Have you seen the chocolate fountain? I know you want to do the baking by yourself, but this thing is pretty amazing. When guests have the option of dipping stuff in chocolate they go nuts! This will be very popular.