Hey, I just got a great old used copy of this book as a present and I want to tackle a recipe tomorrow. I really haven't done much French cooking at all so even a recommendation for a first fun French dinner recipe would be great. I'm not about to jump into aspic but I do like a challenge.
I'm throwing a dinner party in 2 weeks and somehow decided I would do all dishes from the Alice B. Toklas cookbook. I'm pretty comfortable with my skills in the kitchen but I'm more of an ethnic cuisine cook and not super familiar with French classics.
If anyone has any favorites from this book, any experiences with it at all or even any recommended reading/doing before I get started, I'm all ears.
I haven't settled on the dishes yet but so far I'm thinking the Hen with Golden Eggs will be the main course: recipe here
I'm a veggie-lover, with a vegetarian streak. I was so excited to get this book and yet I find none of the recipes really speak to me. And, it's a huge book! The few that I have made have been a bit disappointing. I hate dissing someone as cool as Ms. Madison, but I just wanted to share my experience with this book. I'm shocked and I feel like I must be missing something. Anyone have a similar reaction?
Thanks for your thoughts...
I'd like to add that one of my favorite vegetarian cookbooks is Madhur Jaffrey's World of the East Vegetarian Cooking.
This year I'm spending New Year's Eve with my favorite couple who loves to eat, drink, and cook just as much as I do. We've been busy dealing with Christmas stuff and it's just hitting us now: What unusual, fun, delicious treats should we make ourselves?
The one thing we know we want to try is Spiedini di Gamberoni, Mario Batali's shrimp, rosemary, and limoncello recipe (here: http://www.huffingtonpost.com/mario-batali/heat-haiku-and-a-recip_b_4442.html).
What festive foods and drinks do you like for the holiday?
I'm also interested in any traditional, good-luck meals, like pork and black-eyed peas, for the day after. I'm a sucker for that kind of stuff.
Thanks! And happy new year to you all!
Martha Stewart has a recipe for chocolate pretzels. Not chocolate as in the confection, but like a deep, rich chocolate cookie shaped into a pretzel. I was thinking that dusted with sea salt, they'd make an excellent holiday present.
Unfortunately the reviews of the recipe are terrible....tastes like flour....not much flavor...coloring not good. I'm only a holiday baker. I don't have the skills to improve upon it. Anyone have any thoughts? Can I simply take any chocolate cookie recipe and shape it like this?
Thanks for your help...the link is below.
Can anyone recommend the best way to care for my new (used/new-to-me) butcher block? I had it lightly sanded down and now I'd like to apply the right oil. I heard mineral oil & beeswax is the way to go. But anyone have any experience with John Boos Mystery Butcher Block Oil? I kind of like that it's this reliable all-in-one product. I just want to make sure it's as reliable as they suggest. Thanks!
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