Toliver

Gym, Schmym. Who needs a gym when you can do the eGullet Workout featuring KA mixers?! We'll have you sporting Popeye-sized biceps and forearms in no time at all. And I'm trying to think of what you could use the well-done tart crust for instead of just tossing it out. I wonder if you could grate/scrape off the burnt top part and use the rest crumbled over ice cream? It seems like such a waste.

Bon Appetit Digest – April 2004 - “First Taste of Spring” The photos this month are wonderful! Cut them out and frame them, they’re so good. Contributors this month include: Photographer Pornchai Mittongarte, Martha Rose Shulman, Betty Rosbottom, Robyn Glaser and Pavia Rosati Starters – “Flower Power” Edible Flowers are the “in” thing: Violets, Nasturtiums, Marigolds, Roses, Squash Blossoms and Lavender “At Table with Katrina Markoff” – Pavia Rosati has a short interview with chocolatier Katrina Markoff, CEO and creator of Vosges Haut-Chocolat (www.vosgeschocolate.com) “New York’s BIG Restaurant Opening” – A side article on the opening of New York’s 2.8-million-square-foot Time Warner Center and the restaurants and bars within it. “Spring Books” – Some recent cookbooks that can inspire: “The Great Ceviche Book” by Douglas Rodriguez, “Foolproof Thai Cooking” by Ken Hom, “Aquavit” by Marcus Samuelsson, “Mom’s Secret Recipe File” by Chris Styler (famous chefs present some of their mom’s recipes) “The Artful Vegan” by Eric Tucker. “Style notes: Eva Zeisel” – A brief blurb on Eva notes that she’s 98 and still designing tableware. “Battle of the Teen Idol Restauranteurs – Ashton Kutcher vs. Justin Timberlake” – A humorous side by side comparison of Ashton’s “Dolce” versus Justin’s “Chi” “A Perfect Day in Las Vegas” – Raphael Kadushin offers some suggestions on where to go and what to do in the area. RSVP – Reader’s Favorite Restaurant Recipes Recipes: “Fava Bean Crostini with Pecarino and Lemon Oil” – from Delfina - San Francisco. “Two Layer Key Lime Pie” – from Keylime Bistro, Captiva Island Inn - Captiva Island , Florida. “Classic Paella” – from Coast - Charleston, South Carolina. “Easy Caesar Salad” – from Twenty Manning – Philadelphia, PA. “Pork Mojo” – from Orantique – Paris Hotel & Casino - Las Vegas, Nevada. “Curried Lentil Salad” – from Huckleberry’s Fresh Market – Spokane, Washington. “Chocolate Mascarpone Cheesecake” – from Bacco – New Orleans, Louisiana. Entertaining Made Easy – “Continental Breakfast at Home” by Rozanne Gold Make a 5-star hotel pastry buffet with all the trimmings. Recipes: “ “Petits Pains au Chocolat” (puff pastry filled with chocolate), “Blueberry-Buttermilk Bundt Cake”, “Walnut, Golden Raisin and Fennel Seed Scones”, “Quick Strawberry-Orange Marmalade” A side bar article suggests different fruit juice combinations that offer depth of flavor and will garner raves from your guests. Example: “For a vibrant red drink, blend freshly squeezed blood orange juice with pureed watermelon”. Kitchen Design – “It’s Easy Being ‘Green’ “ by Monica Parcell A look at some environmentally-conscious kitchens offering some innovative design ideas that are eco-friendly as well as style-friendly. Tools of the Trade – “Cutting Boards Get Stylish” by Dorie Greenspan Dorie looks at the new polyethylene cutting boards that are knife-friendly and come in stylish colors. Wine & Spirits – “Tasting Panel Report” by Anthony Dias Blue -With Absinthe making a comeback in Europe, a new book “Absinthe: Sip of Seduction” (Speck Press, $19.95) examines the history and lore of this spirit. -A brief look at some new gins entering the marketplace (blue gin, anyone?). -A brief look at some recommended Bock Beers. Top Ten for April: Moulin de Gassac 2002 Viognier, Vin de Pays de l’Hérault, Languedoc, France $11 Forefathers Vineyards 2003 Sauvignon Blanc, Marlborough, New Zealand $14 Kendall-Jackson 2001 Chardonnay, Camelot Bench, Santa Maria Valley $16 Kunde Estate Winery & Vineyards 2001 Chardonnay, Sonoma Valley $16 Hogue Cellars 2000 Syrah, Genesis, Columbia Valley $18 Rust en Vrede 2000 Shiraz, Stellenbosch, South Africa $23 Reichsgraf von Kesselstatt 2002 Riesling, Spätlese Piesporter Goldtröpfchen, Mosel-Saar-Ruwer, Germany $24 Moon Mountain Vineyard 2000 Cabernet Franc, Estate, Sonoma Valley $30 Capezzana 19999 Ghiaie della Furba, Tuscany, Italy $48 Iron Horse Vineyards 2001 Pinot Noir, Thomas Road Vineyard, Sonoma County, Green Valley $60 “Australia Update” by Ted Loos Reds from down under have been getting all the attention but Ted says the whites are starting to make a splash. He looks at different regions and what they offer. A sidebar offers suggestions on what to eat with Aussie Whites. Bon Vivant – “What’s New. What’s Hot. What’s Good.” By Gina Provenzano -A look at some new stylish totes for Spring. -Candy dishes decorated with vintage ads and antique motifs by Kaas GlassWorks. -Beautiful glass bowls that that can double as artwork from Kosta Boda. -Wooden Egg holders made from sassafras wood by Indeco (www.indeco.net.au) -New clear-glass graceful vases by Juliska (www.juliska.com) -Springtime Tableware, placemats and flatware by various makers -A contemporary Seder plate from Nambé (www.nambe.com) -Colorful serving bowls and serving tongs from the Art of Cooking. Going Out – “Turning Tables in Chicago” by Raphael Kadushin Raphael takes a look at some of the new restaurants that have opened in Chi-town. West Town Tavern – owned by Drew & Susan Goss (owners of Zinfandel – River North) Kitsch’n on Roscoe – In Roscoe Valley, owned by Jon Young & Helene Albert (from the menu – Tiramisu made with Twinkies instead of ladyfingers) İSalpicón! in Old Town, Monsoon on Broadway, Starfish on Randolph Street Opera – South Loop area – Chef Paul Wildermuth North Pond – Lincoln Park – Chef Bruce Sherman A side bar offer hotel suggestions in the area. Top Tables – “The Restaurant Reporter” by Tanya Wenman Steel A side bar article offers suggestions on where to celebrate Easter or Passover. The Buzz: Los Angeles – Table 8 (Chef & co-owner Govind Armstrong), Maple Drive (Chef Eric Klein), Rocca (Chef Donald Dickman) Santa Fe & Taos – The Compound (Mark & Paige Kiffin), Joe’s Diner & Pizza (Co-owner Roland Richter), De La Tierra (Chef Kevin Kapalka) Greenwich, Connecticut – Gaia (Chef Bjorn van der Horst), L’Escale (Chef Frederic Keiffer), Pacífico (Chef Rafael Palomino) Copenhagen – Brasserie Blu (Chef Claus Valdemar Jensen), Det Ellevte Bud (Chef & co-owner Martin Glarborg). The Paul (Chef Paul Cunningham) Cape Town, South Africa – One.Waterfront (Chef Bruce Robertson), Beluga (Chef Andy Lee), Emily’s (Chef Johan Odendaal) “Spring Fling” by Sarah Tenaglia and Janet Taylor McCracken A party menu for 6 that welcomes the Spring Season. Recipes: “Sliced Radishes and Watercress on Buttered Ficelle”, “Bresaola with Arugula, Fennel and Manchego Cheese”, “Roasted Prawns with Morels and Morel Butter”, “Farmers’ Market Potatoes with Saffron Aioli”, “Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil”, “Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries” “Simply Elegant” by Betty Rosbottom with gorgeous photos by Brian Leatart Seasonally-inspired main courses that celebrate Spring. Recipes: “Farfalle with Mascarpone, Asparagus and Hazelnuts”, “Salmon with Sesame and Orange-Ginger Relish”, “Roast Racks of Lamb with New Potatoes and Mint Pesto”, “Sautéed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas”, “Wine-Braised Ham with Shallots and Carrots”, “Scallops and Haricot Verts with Creamy Bacon Vinaigrette” “Tables in Bloom” by Robyn Glaser Robyn says forget table arrangements…use just one blossom to make a striking statement. She showcases Quince Blossoms, Peonies, Poppies and Lilies of the Valley. “A Seder to Savor” by Martha Rose Shulman Martha adds some new flourishes to the traditional Passover meal. "Matzo Balls in Southeast Asian Broth”, “Matzo Balls”, “Honey-Glazed Lemon Chicken”, “Braised Baby Artichokes with Red Peppers and Garlic”, “Herbed New Potatoes”, “Flourless Chocolate-Orange Almond Cake”, “Chocolate-Orange Sorbet” “The Art of the Vegetable” by Susan Simon with beautiful photographs by Pornchai Mittongtare It’s the freshest of the new season in colorful, innovative dishes. Recipes: “Fillets of Cod with Asparagus and Prosciutto”, “Tagliatelle with Shredded Beets, Sour Cream and Parsley”, “Sautéed Radishes and Sugar Snap Peas with Dill”, “Ricotta-and-Walnut-Stuffed Artichokes”, “Fricassee of Beef and Fava Beans” Entertaining with Style – “Greek Easter Feast” produced by Mara Papatheodorou, text by Tricia Callas O’Donnell, photos by Gary Moss It’s a look at the traditional Greek Easter celebration with a menu for 20. Recipes: “Citrus-Marinated Olives”, “Oven-Roasted Lamb with Lemon-Garlic Potatoes”, “Pastitsio” (sort of like a Greek Lasagne), “Béchamel Sauce”, “Greek Easter Breads”, “Spanikopita Strudel”, “Spiced Walnut Cake with Lemon Sorbet, Honey and Mint” “Sweet Sunshine” by Sarah Patterson Scott, tasty photos by Mark Thomas Lemon desserts add a special Spring touch. Recipes: “Lemon Crème Brûlée Tart” (Cover Recipe ), “Lemon Coconut Bars”, “Lemon-Raspberry Ice Cream Bombes”, “Lemon-Pistachio Crunch Cake” “Kentucky’s Bourbon Trail” – by Martin Booe From the article: “…Martin Booe returns to his childhood home and discovers that the path to local history leads from one distillery to the next. Along the way, he watches the ponies run, dines in gracious style, and even learns the truth about julep cups.” Recipes: “1917 Seelbach Cocktail”, “Smoked Pork Chops with Deep-South Barbecue Sauce” A side article suggests places to dine along the Bourbon Trail. Fast Weekday Dinners – “Every-Night Cooking” by Brooke Dojny and Melanie Barnard It’s recipes featuring more of the Season’s freshest produce. Recipes: “Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress”, “Mediterranean Salad with Chickpeas and Arugula”, “Portuguese Sausage Sandwiches with Peppers, Onions and Olives”, “Smoked Salmon Pasta Verde”, “Chicken Breasts with Citrus Pan Sauce” “Too Busy to Cook?” – featuring recipes from reader Mark Taylor Recipes: “Halibut with Capers, Tomatoes and Olives”, “Lamb Chops with Artichokes and Rosemary”, “Linguine with Mushrooms and Parmesan Cream Sauce” “Tarragon” – Text by Monica Parcell, Recipes by Lane Crowther Monica tells us everything we could ever want to know about tarragon. Recipes: “Tarrgon Pizza Bianca”, “Roasted Shallot and Tarragon Pesto”, “Turkey Piccata with Tarragon Cream”, “Shrimp with Lemon, Tarragon, Green Beans and Peas” Health Matters – “Eggs on the Rise” by Marie Simmons The egg is back and Marie gives us different ways to enjoy them. Recipes: “Goat Cheese, Sun-Dried Tomato and Roasted Garlic Soufflés”, "Pasta with Fried Eggs, Caramelized Onions and Bacon”, “Huevos Rancheros Chipotle Black Bean Sauce and Avocado Salsa”, “Roasted Parmesan Asparagus with Poached Eggs and Prosciutto” A side bar explains why eggs are good for us again. “In Living Color” – by Andrew Knowlton Phytochemicals in colorful veggies are good for us. Andrew explains the different benefits from different colored veggies. “Get Moving!” by Nina Elder Nina suggests nine active vacations (Biking, Hiking, Golfing) that will leave you relaxed and rejuvenated. On the Scene – “The Western Insider” A look at some Farmers’ Markets across the country: Anchorage (Alaska), Bellingham (Washington), Hilo (Hawai’i), Sacramento (California), Santa Fe (New Mexico) Recommended Restaurants & Hotels around the country: Luna Park (Los Angeles), Feenie’s (Vancouver), Miraval Spa (Catalina, Arizona), The Ritz-Carlton Hotel (San Francisco), Occidental Hotel (Buffalo Wyoming). “On the Calendar” – 14th Annual Taste of Vail (Vail, Colorado) April 7-10, Monterey Wine Festival (Monterey, California) April 29-May 1, The Reno/Tahoe Wine & Food Festival (Reno, Nevada) April 30th –May 2 Feedback – End page Q & A with CNN’s Wolf Blitzer. Lynn Blitzer’s recipe for a Bundt Cake-like Carrot Ring will be posted on the Bon Appetit web site (www.bonappetit.com). As of the writing of this digest, the recipe is not on the web page. Check back.

I need a nap after just reading your wonderful blog! Whew, you are busy, ain't cha? (Take the nap) As for Ryan's long showers, my niece was famous for long showers, too. Then her mom bought a cheap kitchen timer with a bell so loud it would wake the dead. She'd set it for 10 minutes when my niece went in to shower and everyone in the house could hear the timer go off when time was up. It worked quite well at shortening the showers. Just a thought...

Not all grocery stores carry it. The better ones should. Arrowroot: A fine powdered starch prepared from the root or tuber of the Maranta, a plant which grows in the West Indies and India. It is used as a thickening agent for sauces and syrups. You can order it online if you can't find it in your area. Here's one place where you can buy it. Penzey's Spices has it, too. edited to ask other posters: Could corn starch could be substituted? It's sounds like it would have the same thickening effect.

It looks like you're paying for grill space (being able to grill for a crowd). From one of the reviews: Also, the triple nickel plated hinged cooking grate sounds like it won't rust out. But for $1,000? That's a bit steep for me, too. Does steep for you, make it wrong?? I suggest it only puts it out of your price range, but surely not in the least bit a bad thing. woodburner Steep for me means it's insanely priced in relation to my budget. Hence, steep=wrong for me. I am questioning why something so similar to a simple split barrel BBQ should cost so much. My guess is you're paying all that money for the name. Hey, whatever floats your boat or smokes your turkey...

That's a pet peeve of mine, too. If you ask for the recipe and then promptly change it, why did you want the original recipe in the first place? There's a popular recipe web site that has feedback for recipes and I'm constantly amazed at the number of people who post messages like "Great recipe, except I doubled this and substituted that." You want my recipe? Follow it word for word the first time you make it. This will show you how it's supposed to turn out. After that, feel free to change what you want and then take my name off the recipe, please.

Marlene, Thanks for posting the pics of your kitchen! I am envious. It all looks very efficient. I am waiting to see if your son will out-eat NeroW from her blog.

It looks like you're paying for grill space (being able to grill for a crowd). From one of the reviews: Also, the triple nickel plated hinged cooking grate sounds like it won't rust out. But for $1,000? That's a bit steep for me, too.

My mom goes to a lot of potlucks and likes to try out new recipes for them. The people who attend the potluck are her blissfully ignorant guinea pigs. I, on the other hand, can't imagine the scenario where I would serve an untested recipe to guests in my home. I'll make it for myself, I'll make it for my immediate family, but guests won't eat it until I know the recipe is edible.

There are numerous taco shops throughout San Diego that offer cheap and good eats. Roberto's was the first chain, followed by a spin-off, Alberto's, and after that it gets murky: Royberto's, Hilberto's, etc, you get the picture. The menu is pretty much the same at all of them as are the prices which are low. If you want "bang" for your buck, try La Torta (click here). They only have 4 locations but their Pacific Beach location, while small, is their best...not as crowded as the others and you can sit outside if the weather is good. Their sandwiches are mammoth (see pics on the website linked above) and if you go with someone, split a basket of their beer-battered onion rings. I'd recommend stopping at a 7-11 convenience store, though, to get a Big Gulp before going to La Torta since they only sell soda by the can/bottle. They also sell Horchata, etc. The Rubios chain offers some great fish tacos but their prices keep going up. I'd look for a "taco sale" sign in front of the store offering a deal (they offer different deals throughout the year...including lobster tacos!) before I'd go in. If you've never had a fish taco before, then you should try Rubio's. There's also a place called Da Kine's (Click here for Da Kine's web site) in Pacific Beach (another location in National City) that offers hawai'ian food. Check out the menu on the website with some pictures of their food. They offer combo platters, too, and it's filling. The Kalua Pig is pulled pork & shredded cabbage with Liquid Smoke mixed in and is quite tasty. Order the Kona cake for dessert and split it with friends. Da Kine's in PB is about a block away from the boardwalk/beach (see the pic on the web link). As for going south of the border, I don't really recommend it unless you take someone with you who speaks spanish. But then, that was my experience.

I take it you feel strongly about this. That's the nice thing about this board...there is often more than just one solution to a problem, more than one way cook a goose (to mix up my metaphors) or make pasta. It may not be your way to do it or even the "right" way (whatever that is) to do it, but it is a way to do it that has obviously brought success to those who've posted about it. edited to add: Lighten up!

When you started it out on high, how long did you leave it on high for? Was the lid on or off during this first part? thanks! Marlene, Did you add demi glace to your onions like fifi did? Taking another look at the original recipe linked from the first page of this thread, they called for quite a bit of liquid. So maybe confit IS supposed to have liquid at the end of the cooking. I don't know. Also, the original recipe calls for sugar. Besides sweetening the onions, wouldn't the sugar also help in thickening the liquid by acting like a syrup (after cooking a while)? Can any SSB's on the board calculate/figure out if the sugar is in too small a quantity in the original recipe to even effect the liquid in this manner?

I don't really see why you should start your onions in a skillet and then move them into the crock pot/slow cooker. I mean, isn't the point of using a crock pot/slow cooker that you don't need other pots & pans to make your recipe? It's "put the food in and walk away", right? Why dirty more pans? I think those who have said "use less liquid" may be on to something in regards to resolving the excess liquid problem. Using less liquid in my West Bend slow cooker wouldn't be a major problem because it has a non-stick interior anyway. I hope to give this grand experiment a try this weekend.

The 4 & 1/2 month Southern California grocery strike may be finally coming to an end. Click here for the story Union members will be voting on a proposed contract and could be back to work by midweek. Not mentioned in the article is the fact the the Northern California Grocery Workers Union contract with the same three supermarket chains ends later this September. It will be interesting to see how it will play out. Now the big question will be: Will the customers, who've spent the last 4 & 1/2 months shopping at other supermarkets (very few crossed the pickect lines), return to the Big 3?

Sometimes it's good to have friends in low places. Thanks for posting about what language you're using. I was wondering how you were doing when it came to "more tapas, please." I look forward to the pictures!

Soooo many questions come to mind...

Here's a Google search for "chile pepper seeds": Chile Pepper Seeds Here's a seed company that was in the "Links" page at Chile Pepper Magazine's website: B & T World Seeds It's not a well designed site but seemed to have a lot to offer. For example, type "Bird Pepper" in the search engine and you'll get some hot hits. Type in "Capsicum" and you should get a list with most of the peppers they have to sell. I have not ordered from either site so I can't vouch for them. If you need a primer on growing peppers, Chile Pepper Magazine had some suggestions: Growing Peppers As the article states, if starting from seeds, you need about 8 to 10 weeks to grow the seedlings before you have something you can plant successfully. Regarding seeds, my brother, the cheap chile head, is infamous for dipping his hand into the dried chile bins at the supermarkets to get the seeds at the bin bottoms. It's not the best way to start out growing the best peppers but he's grown some scorchers from such seeds.

Marlena, Speaking of fried food, do you see a lot of it there? I ask because I have friends who lived in Madrid for a while (many years ago) and that was one of their complaints about the food. They said they encountered fried food everywhere, even the vegetables (like your onions) were usually fried. Or is the cuisine of Barcelona completely different?

A sumptuous and scintillating supper...I am superbly sated! And the market sounds like a wonderful world unto itself. Thank you for keeping us updated.

how would that be pronounced? Pronounced like "win". edited: Or kind of like "when" with more of a "ih" sound

Would brining help keep the breast meat moist while still allowing for crisp skin? The oven-roasted chicken discussion seemed to favor it.

Doesn't mean overbearing sweetness at all. The phrase appears as a song lyric on Nick Lowe's "Homewreckery" on his album, The Convincer.... That phrase is a lot older than a record album. I've always taken it to mean that whatever the person is saying, there's no warmth or sincerity in it, or that they never have a kind word to say. Some other food phrases: "It's like taking candy from a baby" "It's a piece of cake" (not a simile but close) I had more but they weren't similes. And more of the insults: "He's a few fries short of a Happy Meal" "She's a taco short of a combo platter" edited to add another insult from that my aunt used to say: "That boy's yolk is done broke" (meaning he's crazy)

It just gets worse and worse, doesn't it? I just saw a promo on FoodTV for a new series debuting next week hosted by....wait for it....Bobby Flay's newest girlfirend!! Ta-Da! Yes folks, she's fresh off of her exit from NBC's "Law & Order: SVU" and moving right into hosting a week of shows called "What America Eats" on the Food Network. That'll look interesting on the ole resume, won't it? As if that isn't enough, the show will also feature some Parade Magazine reports, too, on what America is eating and when they're eating it. It just oozes "riveting TV", doesn't it? Yes, it just oozes. At this rate, FoodTV will eventually have a Ratings Sweeps month filled with shows featuring all of Bobby Flay's ex's (she's not a girlfriend, folks, she's a future ex). Maybe they can call it "Flay's Lays Month". I would normally hurl a torrent of invectives at this point (or just hurl), but I think I passed the point of "What's the point?" a few Sandra Lee/Dweezil & Lisa shows ago. Here I thought things would get better when their VP, who said something to the effect of, "It's entertainment. People aren't supposed to learn anything from TV" left the network. Guess I was wrong.

Has he started any new medications? Sometimes meds will exacerbate or cause constipation. Just a thought...

San Diego has a great chain of all-you-can-eat soup and salad bars called The Soup Plantation. My family actually prefers it over other typical buffet places. I agree with some of the other posters...size up the situation first, ignore the "fillers" and don't drink a lot of fluids even though it's free for the taking. Save the room for food, not liquids. A little known fact about buffets: Did you know a lot of buffets set their A/C really high in hopes that patrons don't stay too long due to the cold air? Of course, my brother and his wife are wise to this and dress like they're getting ready to trek through the Artic Circle when they're heading out to a buffet. As for buffets at home, Thanksgiving at my Mom's has turned into one over the years and it works out great. There's just no room for all the food on the table and you can get up and get seconds (or thirds!) if you want without having to have someone pass it to you.