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pattimw

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Everything posted by pattimw

  1. Boston Globe- 9/17/03 At B&G Oysters, each bite is a pearl by Wesley Morris and Amy Graves, Globe Staff Review of Barbara Lynch's new oyster bar in the South End. Tiny and Briny by Allison Arnett, Globe Staff Profile of the opening of Barbara Lynch's new oyster bar (see above) and a preview of her upcoming butcher shop/wine bar across the street. L'Espalier celebrates 25 years of invention by Galen Moore, Globe Correspondent Where Sushi meets the All you can Eat Buffet by Clea Simon, Globe Correspondent Southern Cooking is King at Helma's by Kathy Shorr, Globe Correspondent Cooking Classes Aren't Standard Fare by Allison Arnett, Globe Staff Profile of ethnic cuisine cooking classes in Boston. A Treat Worth Cheering for by Leigh Belanger, Globe Correspondent
  2. That sounds like the Dutch breakfast to me. When my daughter was doing an exchange in Germany, the only breakfast any of them had was the choice of black bread or hard, cold toast, with butter. maybe not too far off- I spent most of my time in Cologne, which is very close to the Netherlands. Although, I did encounter it in Augsburg, too. Germany had really good butter......
  3. I am pretty boring - mostly cereal, although sometimes I branch out and have toast with peanut butter. And always coffee. With cream and sugar. The horror! fresh_a's post reminds me of some time I spent in Germany - their breakfasts are usually rolls spread with butter and meat and cheese (like salami or ham, and a mild cheese, maybe along the lines of muenster) Sometimes quark on the bread with jam. I really grew to like it after getting over my Americanized - "cold cuts for breakfast?" In fact, I grew to like all german food, but that's another post.
  4. Thanks for the input. Steveklc- I've edited some of the ingredients and edited the directions as I went along (ie the recipe called for a stuffed pork tenderloin to be browned in a large skillet. Well, I didn't have one that large, so I used a roasting pan, which changed the cooking process a bit, and also the cooking time on the sauce, which was also cooked in the pan, after the tenderloin was removed. I found that I liked porcini broth instead of chicken, and instead of a generic "dry white wine" I found that Sauvignon blanc worked best. Stuff like that. It still smacks of their recipe with my personal stamp all over it. So I am not quite sure if it is "my own". I would venture to say not, but again, I'm pretty green.
  5. I was wondering if any of you food writers out there can help me. I've been doing some writing for awhile, and am planning to submit a piece(my first, never published before) to my local newspaper. I have included a recipe I've made a few times that I got from a web site. aside from saying under the recipe title, "adapted from web site name" (and I have edited the recipe somewhat from experience in the kitchen) ------Is that enough? Or do I need permission to reprint? Thanks.
  6. now that is what I am talking about.
  7. good point- but I think I'd still say fall - it's my favorite season and the ingredients that are seasonal just appeal to me all around- mushrooms, pumpkins, apples, butternut squash. that reminds me.....butternut squash ravioli with sage brown butter. mmmmmmm
  8. autumn for me. I can actually spend time in the kitchen (summer is too hot) and there is still good fresh produce around. Plus, you can start to make the good cozy foods - breads, cakes, stews that might be too heavy in the summer and/or are too hot to cook. Spring in New England isn't fantastic for produce, as it is in many other areas of the country, and I like summer for all the fresh fruit....but fall is my favorite season all around. Good topic!
  9. pattimw

    Dinner! 2003

    Yesterday was a great cooking day. Grey and cool. For dinner, we had a feast roasted yellow pepper Bruschetta Rancho Zabaco Sauvignon Blanc 2001 Pork tenderloin stuffed with prosciutto and served with a wildmushroom sauce steamed broccolini toasted israeli couscous Wedman's Hill (or is it Wegman, not sure, it's Willamette Valley) Pinot Noir 2000. Fresh fig tart with lemon marscarpone cream and a conrmeal crust (gourmet July 03)
  10. pattimw

    Season for figs?

    Just wanted to say, I found figs! I think they are Black Mission. I made the Fresh Fig Tart with Lemon Mascarpone Cream and a Conrmeal Crust from the July issue of gourmet. Delicious! bloviatrix-the fig and goat cheese crostini are next on my list! Jim- that fig paste sounds incredible.
  11. It's OK, beans. sometimes you have to let it go.
  12. Hi pattimw. Welcome to eG. This is echoed ad nauseum on the FN fanatic boards. Who cares? The woman makes some good food. She attended Le Cordon Bleu and worked with Wolfgang Puck before going on her own. And what's wrong with minding your weight, eating healthy and going to the gym to stay in shape? You're right, there's nothing wrong, and I subscribe to those very principles. I just think it is amusing.
  13. I haven't been able to find any actual Vegemite around - there is a fairly large Irish and British population in Boston, and apparently, they prefer Marmite, which is all the stores sell. My Australian friend has graciously given up one of her precious jars so that I may experiment. My husband, who works with her and is in possession of the booty at the moment, is very suspicious, and I daresay, frightened. And rightfully so. He is my first guinea pig. Yes, when I checked out the official web site, I noticed that they are owned by Kraft.
  14. No the one who does the Food TV show now, Cooking Thin?? As for Giada, I've seen the show twice and liked the food, but I am disturbed by how skinny she is! Not that it is bad to be thin, it's just.....does she eat what she cooks? that food is pretty robust. Maybe she just has the elusive high metabolism. Maybe I'm thinking of that old cliche, never trust a skinny chef.
  15. that's funny- that's one of the things I LIKE about the show. I also love the food closeups.
  16. I thought I'd go to the source for this- I have always wondered why Americans hate Vegemite (I am American). I tried it not too long ago, and liked it. Then again, an Australian friend prepared it properly on toast with butter and just a smidge. So, I thought I would delve into it a little more deeply. what are your thoughts on it? How do you eat it? Any good places for info? I already check out the "official" vegemite web site. Thanks in advance from a lowly American.
  17. how is New York Pinot? Never had it.... I'm enjoying htis....keep going. The squid ink penne sounds good.
  18. David- In terms of reviewing drafts, how do you do it? I am thinking I need an outside source, but people I've showed stuff to (including my husband) have not been critical- they just say "it's great". I need more than that. How, if you do, do you go about soliciting criticism before you submit something to an editor? Thanks!
  19. pattimw

    Dinner! 2003

    Thanks! I use the instant stuff all the time, but didn't know there was anything else. I'll have to look for it.
  20. pattimw

    Dinner! 2003

    um, I know this is a dumb question, and I am afraid to ask, but what is instant couscous v. regular? Is regular the Israeli couscous?
  21. David- I have two more questions. If I am working on an article which requires research (Say history and recipes), and most of it is culled from the Internet, how/where is it appropriate to cite sources? If I use a recipe that is not mine, how do I give credit? Below the title?
  22. pattimw

    Dinner! 2003

    Tonight- Open Faced Burgers with Roquefort Grilled Vegetables (red Onions, summer squash, eggplant) Corona Blueberry Lemon Tartlets (from Gourmet 7/03) torakris- that daikon and mitsuba salad was beautiful!
  23. Glad I wasn't the only one who noticed that! I like the premise of the show, but that woman.......
  24. I know this discussion has spiraled into something else, but i wanted to just say that I decided to go with "Baking with Julia" - I ordered it from newbookscheap.com (for all you cookbook addicts, this is THE place to get cheap cookbooks - Baking with Julia was $15.00). Looks very comprehensive and the recipes are clear, with a great glossary at the front. I do not have a stand up mixer, though, and many of the bread recipes call for a mixer with a dough attachment. what to do? Can I use my handheld? It only has the beaters and a paddle, but i will say, for a handheld, it is pretty powerful. I'm sure i can hand knead, but how do I modify the recipe as such? Believe me, a kitchenaid is on the Christmas list, although at $300, it may be my only gift.
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