What's the best thing you've made lately?

[Jenise]

tonight's pea and mushroom risotto

yummy.jpg

Pretty risotto, David. The handle on that pan looks familiar--it's not a Magnalite by any chance, is it?

[Jenise]

Frank, great idea. I love beets and goat cheese, but never thought of making an appetizer out of the combination.

I hope my "best thing lately" is in the oven right now. It's a Meatless Monday dish, a fennel and chanterelle bread pudding. Slow roasted broccoli will be served alongside after a starter of escarole salad with fresh goat cheese and thyme. We'll have a '97 Jaboulet La Chapelle with it. Can't wait for dinner!

I had some leftover rib roast and tonight I sliced the last of it into strips, made a Stroganoff sauce out of the jellied drippings left on the plate plus a little onion and chanterelles and the obligatory sour cream., cooked some red cabbage and some pappardelle and had a Really Good beef Stroganoff.

John

Sunday night I used Carrie's suggestion about the tip steak (marinade of soy sauce, crushed garlic, sherry, brown sugar) but substituted Marsala for the sherry and broiled instead of grilling. It was quite tasty and probably would have been a notch better if I had grilled.

[David M. Bueker]

tonight's pea and mushroom risotto

yummy.jpg

Pretty risotto, David. The handle on that pan looks familiar--it's not a Magnalite by any chance, is it?

Thanks. The pan is Calphalon. My parents bought us a set when we got married & we're still using every single piece.

Nothing innovative here. We spent the weekend down at a friend's cabin in White Salmon, WA. We bought some fresh steelhead and foraged up some chanterelles. So we had the steelhead meuniere and the chanterelles in cream sauce over fresh tagliatelle. Only thing unusual about it was that I deglazed the chanterelle pan with bourbon, because that's what we had.

Nothing innovative? I beg to differ. Sounds wonderful, and FUN!

[David M. Bueker]

Well last night's lasagna was pretty good. I am hoping tonight's braised beef in zinfandel is better & that Thursday's turkey is the smash hit!

Two things:

Coq au Vin I made on Thanksgiving day, using Julia Child's recipe from The Way to Cook.

Onion Soup Gratinee, which I made tonight, using Chef Carey's recipe from Chef on Fire.

Both superlative!!

-Paul W.

cassoulet II.jpg

rwj

Spare ribs brined for an hour, then dry-rubbed and indirectly grilled for four hours with chokecherry wood chips for the smoke.

Years ago, Gael Greene wrote that "in the heart of every gourmet lies the soul of a fast-food junkie". Very best I've made recently was for lunch today - kosher hot dogs (knockwurst size from the USA), those boiled, served with fine Dijon mustard and sauerkraut (homemade and yes, with bacon). And with that a can of Cel-ray tonic smuggled into Israel after my last visit to the USA.

After three such hot dogs one knows fullwell that God's in her heaven and all's well on earth.

Best
Rogov

...After three such hot dogs one knows fullwell that God's in her heaven and all's well on earth...

Next time try topping with mustard made from some Coleman's dry mustard powder mixed with just enough beer to make it spreadable.

Howie, Hi....

I respect you. Truly I do! But there is something inherently "wrong" about Coleman's mustard with kosher knockwurst sized hot-dogs. Believe me!!!!!

Now please, don't ask me about the bacon in the sauerkraut served with those kosher hot dogs.

Best
Rogov

I use the mustard on these: http://www.sahlen.com/main.html, which are a local favorite and also served at Ted's http://www.tedsonline.com/, which has been featured on the Travel Channel. Hmmm... I've been eating turkey for the past week, so maybe I'll go out for a hot dog for lunch today.

[Jenise]

Howie, Hi....

I respect you. Truly I do! But there is something inherently "wrong" about Coleman's mustard with kosher knockwurst sized hot-dogs. Believe me!!!!!

Now please, don't ask me about the bacon in the sauerkraut served with those kosher hot dogs.

Best
Rogov

Thought of you yesterday when I made pastrami sandwiches for myself and my carpenter's lunch.

I'm sure "Coleman" is just an Immigration official knock-off. It was probably Kohlmann, a good Jewish family from Lodz.


Edited to say what I was thinking, not what I typed. Sheesh.

cassoulet II.jpg

rwj

I'd eat that!

Last night I made Orzo. I reduced one cup of my home made turkey stock down to 1/4 cup, tossed it into the cooked Orzo along with lemon juice, garlic, butter, Parmigiano-Reggiano, fresh parsley, fresh thyme, S & p. It was heaven. I wanted to eat it for breakfast, but I had no time for breakfast....good thing because it is a side dish with leftovers tonight.

Years ago, Gael Greene wrote that "in the heart of every gourmet lies the soul of a fast-food junkie". Very best I've made recently was for lunch today - kosher hot dogs (knockwurst size from the USA), those boiled, served with fine Dijon mustard and sauerkraut (homemade and yes, with bacon). And with that a can of Cel-ray tonic smuggled into Israel after my last visit to the USA.

After three such hot dogs one knows fullwell that God's in her heaven and all's well on earth.

Best
Rogov

So, do you agree with Gael's writting? I am a firm believer of that quote, and any gourmet who denies it is in denial!

So, do you agree with Gael's writting? I am a firm believer of that quote, and any gourmet who denies it is in denial!

Karen, Hi....


Indeed I agree with that quote. Note, however, that like Gael, I make a huge (oyez, oyez) distinction between fast food and junk food, the two not being at all synonymous.

Best
Rogov

The 2 best things I've made lately are braised gizzards and duck soup.

Braised short ribs (no gizzards), baked sweet potatoes (no marshmallows) and vege mix. Gonna have some leftovers tonight.

Braised short ribs (no gizzards), baked sweet potatoes (no marshmallows) and vege mix. Gonna have some leftovers tonight.

Anatomy question, for those who might know the answer:

I don't think that any animal with short ribs also has gizzards, and vice versa. It this true?

-Paul W.

According to Wikipedia, the digestive organ called "gizzard" appears in birds, invertebrates, and a couple fish and reptiles.

A casual use of the word "gizzard" -- say, by a bloodthirsty pirate -- might mean any internal organ so would apply more broadly.