Cookaholics Bulletin Board

Great!

The home of the mandoline (if memory serves me):

looks fantastic! I have that book on hold at the library again...maybe this time I'll get to make something from it!

Pete, I think that picture was taken right before Kathy and I pressed our little noses to the window.

Jean, do try something (NOT the creme brulee). I really do suggest everyone make a couple batches of those mustard batons and keep them in the freezer. I ate the last one today (heated over the toaster). They offer a big bang for very little effort.

Mary

It was quite good, just lemon juice, olive oil and vanilla extract (I used a bean because I had some. I scraped the vanilla out and stuck the bean in with the dressing until serving. I did take a photo... not that lovely but you will get the idea.



I will give you the exact measurements soon. The plate looked prettier but I started eating and remembered I hadn't photographed it for all eternity.

Mary

Mary, have you tried the creme brulee recipe from our class?

Not yet. I did a chocolate one that came out fine though. Full confession, I upped the recipe to 1 1/2 so it may not be all Dorrie.
The one we did in class was fantastic though.

Mary

Mary,
Your table looks lovely. You have very lucky guests, the menu is fantastic. I love this book. I'm so glad Katie brought it to our attention.
Kathy

Thanks Kathy AND Katie... this is a great book. I am sure I will get a lot of use out of it and that is certainly not true with many cookbooks. What have you made from it?

Mary

I didn't make the mustard batons, because (dumbly) I figured anything that easy couldn't be good. I will try them. I made the Rosemary Butter Veal chops, the Asparagus Soup, the Basque Potato Tortilla (which was a little bland, but she lists variations, so I'll try another) and tonight, I'm making the Short ribs in Red Wine and Port. Everything I've made was excellent - even the tortilla.

The trouble with this book is everything sounds so good. I want to make it all.

I wasn't going to make the mustard batons (same reason) but had some unexpected obligations and wanted to cut some work. I was going to make the olive sables but will do that another time. Next thing I think I want to make is the chicken on the cover (using the pizza dough variation). I think I will wait until after vacation though.

Mary