bonniebroad

Who knows how to make that "Poutine" or something like that from Canada? It's fries, gravy, cheese curds melted? Can't remember if there's anything else in it?????????

Eloise

Bonniebroad: As a Canadian, I can confirm that you have all the elements of "poutine" in place. I have never had it myself but from newspaper articles about this gastronomic delight I have gathered that some of the finer niceties are as follows:

1. Use French fries that are as soggy as possible.
2. Add cheese curds (no need to melt them first).
3. Finish the dish by adding a generous amount of the glutinous brown gravy that generally covers hot chicken sandwiches in cheap diners.
4. To accompany the dish, drink a Pepsi -- never a Coke.

Enjoy!

mamc

Thanks so much for the ideas Eloise and swalter. I have many of Marcella Hazen's books and have used her recipe for pesto. I think the difference is the Genovese basil or maybe the memory! Swalter, I will try your friends recipe. This is surely the best time of year for flavorful basil.

swalter518

Hmmm, now I think I have to have some pesto for dinner. One other tip if freezing homemade pesto (or not eating it immediately), only add enough oil to made it "blend" in the blender. Then put it in the storage container and top it with a layer of oil. This will prevent the pesto (actually the basil) from turning brown.

bonniebroad

Why, thank you, Eloise! I'm sure that would be lo-cal, right? I've had acquaintances from Canada RAVE about the stuff!

SAB

Had a wonderful lemon risotto at Badia di Coultibuono in Tuscany and the manager, Lorenza di Medici's very attractive son, gave me the recipe.

swalter518

SAB, could you share that recipe? If you don't want to post my email is [email protected]. That sounds delicious!

indie

bara brith in wales - a fruity tea bread..yummeeee

Betsy

Oh, SAB, don't share the lemon risotto recipe privately, pleeease share it <b>here</b>! The very idea sounds heavenly.

Jocelyn_P

Please, SAB, please?

SAB

Will be happy to post the recipe after I get home---check back later.

maitaitom

Well, you knew that mine would have to be a drink. My wife and I and two friends were traveling in Italy in 2001 and stayed at the Palazzo Ravizza (we loved that place) in Siena enjoying an afternoon martini. A guy from New York traveling with a gorgeous blond (I remember the important things) came over to our table and said, &quot;If you like martinis, I have a great one for you guys. This is big right now in New York.&quot;

So I said to the guy, &quot;If they can make it there, they can make it anywhere&quot; (sorry Frank). The guy told the bartender how to make it and bought me what we now call, &quot;The TomTini.&quot;

It is six Parts Orange Vodka
(I like Absolut ot Grey Goose L'Orange)
One Part Cointreau
Basically three shots of vodka to 1/2 shot of Cointreau (I usually add a little more Cointreau to mine)
Shake or stir in martini shaker full of ice (I prefer shaken although it does stir me)
Serve it in a martini glass and garner with a slice of orange.

Drink enough and you get part of your Five A Day for fruits and vegetables, too.
Bottoms Up

Scarlett

Eloise, very funny. I have the coke, just have to run out and pick up some soggy fries

St Cirq gave the best Limoncello cake recipe!!
I think our Sheila told us how to make haggis..

A Sicilian friend gave me the sauteed spinach with garlic and red peppers recipe. I have to add the currants and pignolis now!

Keep this going! If one cannot Be in France/Italy/England, etc, at least one can have a little taste

tpatricco

bonniebroad those are called &quot;disco fries&quot; at diners here in New Jersey!

I'm dying for a recipe for Worcestershire Pie (kin to Shepherd's Pie) that I had at the Crown &amp; Trumpet Pub in the Cotswolds. Have tried to improvise something at home, but with no success.

Calamari, our favorite travel souvenir is a cookbook from each place we go!

I need to find time to make StCirq's Limoncello cake! We've made Limoncello martini's recently...maybe that's why we forgot about the cake 'til now! Trish

Eloise

Lemon risotto: If SAB leaves you in the lurch -- not that I think she (she must be a she...) will! -- there's a lemon risotto recipe on www.epicurious.com that is quite acceptable.

Mind you, I've never made it EXACTLY as it is described there, because I adapted it according to a risotto recipe in Barbara Kafka's &quot;Microwave Gourmet.&quot;

Risotto in the microwave: God's gift -- or technology's answer -- to the cook who can't bear to stand over a hot stove stirring constantly for 20 to 30 minutes!

SAB

Risotto al limone:

4 handfuls rice (canaroli) (which I translate to about 2 cups)
3 tbsp butter
1 tbsp oil
Rind of 1/2 lemon
Juice of 1/2 lemon
1 mazzetto ruccola (I use argula since I have never been able to find this)
1/2 cup dry white wine
Chicken broth

Here are the instructions that were included:
&quot;Saute onion with one tbsp butter and oil, add rice and saute for 2 minutes.
Add white wine and when evaporated cover with chicken broth. Keep cooking up to when rice is almost but not done adding broth.
Then turn off fire. Add rest of butter 2 tbsp parmesan, lemon rind, lemon juice and ruccola. Rest for 3 minutes.&quot;

Note there is no amount for chicken broth nor does he say to heat it first, because like most good Italian cooks, he just knows when the rice has absorbed enough broth and that the broth should be hot (so as not to stop the cooking process).

Carmen

Mine's a beverage, as well. The Kaffir Lime Martini at the Beach House on Kauai's south shore. (Yes, the same place where I had my memorable dining experience from the other thread.)

One part vanilla Stoli
One part pineapple juice
One half part Rose's lime (give or take to taste)
Cocktail sugar for the rim and Kaffir lime leaf for garnish

artlover

Oh yummy, so many great recipes...and I'll add this one...

go to legraandcafe.com and go into &quot;cookery&quot; ...this one (Peach and Strawberry Soup in Chinon wine) is terrific...I couldn't find the Chinon wine (had the entire wine dept. at Trader Joe's looking for me) but they suggested I substitute Merlot and it certainly worked!

Bon apeptit!

cigalechanta

My name is mimi and I'm a seafood addict. For me it was loup de mer on an open fire laying on fennel stalks. I love simple pure absolutlely fresh fish. In the Camargue at chez Juju, you pick the fish from the tank and they weigh it for price before it goes on the fire. Years ago I could buy fennel packaged stalk from William-Sonoma but they no longer sell them. I'll take all donations if anyone grows them in exchange for a book.

jody

Poor Elaine,

I'll take pity on you . I use Delia's Rhubarb Crumble recipe and it is so good , even thinking of it makes me ain weight!

I'm too lazy to type it out but here is the link..

http://www.deliaonline.com/recipes/r_0000000988.asp