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Maison Rustique

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Posts posted by Maison Rustique

  1. I actually shopped at Houlihan's before it was a resto--I worked down the street and lived nearby for a while. But then I did eat there, once it became the restaurant. I haven't been to the Plaza area for probably 3 years (unbelievable for me!) but I think that no, there is no more Houlihan's Men's Shop, and no Houlihan's Old Place Restaurant.

    Is the Plaza still owned/managed by J.C. Nichols Co.? If so they must have a web site with a map that would show what is there and in which locations.

    When I first graduated from high school I worked for Caldwell's Shoes. I worked in the offices above what was then the Muelbach's (sp?) grocery store. They had 3 or 4 stores on the Plaza and numerous other stores in the mid-west.

    I'm burning dinner now or would go check on some of this. I can alwasy investigate next time I go back--Mom's harping at me...

  2. Any particulars we should know about--cost, type of cuisine, etc.? When are you planning this? I've got my thinking cap on. Golden Truffle came to mind immediately, but it's very small and I'm not sure they could accomodate a party of 12 without quite a bit of advance notice. I'm still thinking, but please let me know how much time I have. :smile:

    Edited to add a link to their menu, but it changes all the time. And also, is a full bar necessary or is wine/beer OK?

  3. Steve, I was really just making a point, but now that you ask, we have several rancheros around us. Mind you they are all developed for the most part now, but they include Nellie Gail Ranch (This is our immediate area and a spin off of one of the larger ranches.), Irvine, O'Neill, etc.

    As I said, I'm not a native (been here for 20+ years). Was just really trying to make a point that what "I" think of when I imagine traditional rancho California food doesn't lead me to think that anyone can "create" it now. It was what it was. Now any one of use might choose to "re-create" this sort of cooking, but to think that "we" are creating it, just doesn't cut it in my way of thinking.

    JMHO and YMMV. And as you say, you are the native, so you'd be the one to be offended, not me!

    Anyway, peace my friend! Was merely attempting to raise a different point of view. :smile:

  4. I think we're in the process of creating California Rancho Cooking.

    Now, I don't want to start trouble here :biggrin: , but if I was a native Californian, I might take exception to that comment. I mean really, "creating" it when there have been California ranches and cooking on them for years?

    So, I think that maybe what we are talking about here is "Nuevo California Rancho" cooking. N'est-ce pas? :laugh:

  5. My husband will be in Cleveland in a week or so on business. They've told him not to bother with dress clothes--they are strictly casual. But they've given an itinerary. The 2 dinners he will be taken out for are at Fahrenheit and Parker's. He wants to be sure that he won't be embarassed by lack of a coat and tie.

    Any help with the dress code at these places? And should I be jealous? :laugh:

    Thanks!!

  6. when you refuse to let anyone else make the scrambled eggs in the morning. you can't cook 'em if you don't understand 'em.

    LOL! :laugh: For the first time in many years we didn't go "home" to Kansas City for Christmas and they really missed my eggs. My family always does a huge breakfast and I'm the one that makes the scrambled eggs because I make them come out all creamy and nice instead of yucky and watery. Oh! I also do the bacon or it comes out raw in places and burned in others. Low heat and patience is what it takes more than anything for both.

  7. Here's the Brown Bread recipe (We always called it Boston Brown Bread.) that I use. It requires no steaming, but comes out with the same result. You'll notice that there are no raisins in my version. Raisins=blech! :laugh:

    Edited to add: Sorry--it seems the brown bread has high-jacked this thread!

    Old-fashioned Brown Bread

    2 c. graham or whole wheat flour

    1 c. all-purpose flour

    1 t. baking soda

    ½ t. salt

    1 c. dark molasses

    1 c. buttermilk

    ½ c. low-fat milk

    In a small bowl, mix flours, baking soda and salt; set aside. In a large bowl, combine molasses, buttermilk and milk. Add flour mixture to molasses mixture and stir until well blended.

    Pour batter into an oiled 5 x 9 inch loaf pan. Bake in a 325 oven until bread begins to pull from pan sides and a toothpick inserted in center comes out clean, 60 to 75 minutes.

    Turn loaf out onto a rack and let cool. If made ahead, cover and store up to 2 days. Especially good spread with cream cheese.

  8. ...and I also have a letter sized file for pages (articles) I clip from magazines.  Main difference between your system and mine is I organize recipes by food type instead of alphabetically (one section for beef - one for salads - one for soups - one for pasta - etc.).  Robyn

    I have 2 letter-sized hanging-file boxes for mine and also go by food type: Main Courses, Soups, Salads, Appetizers, Breads, Desserts, etc.

    About every 5 years I go thru and weed out the files. With nearly every other one, I wonder to myself, "What was I thinking when I kept this?!?!" :laugh:

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