legant

Yup, this calls for a trip to Marcel's

More importantly, who's the really buff guy with the cigar on the far left? And, where's Ris Lacoste? Are there no female biker chefs?

Who are the chefs pictured?

Ooh! My first DR event! Count me in +1

Punjabi-Style Cauliflower and Potatoes with Ginger (aka Aloo Gobi)* Basmati rice seasoned with cloves, bay leaves, cardamom and cinnamon Salad with ginger-shallot vinaigrette KitKat for dessert *from Madhur Jaffrery's World Vegetarian cookbook

Green lentil salad with crushed mustard seeds Stir-fried geen beans with coconut Dal with ginger, green chiles Somosas (made with empanada disks and puff pastry) stuffed with a spiced potato & pea mixture Basmati rice seasoned with cloves, cinnamon, bay leaves and cardamom (I used a whole lot of mustard seeds this night.)

This past Saturday I was in need of serious comfort food and visited Palena -- the second time in four days -- for the burger and "the best Manhattan I have ever had." (For a Saturday night it was pretty empty, probably due to the NCAA finals.) The burger really hit the spot. I really do wish they had fries or some other side dish to accompany it. On my previous visit I didn't quite care for the fry plate; the frying oil seemed old. Oh! and I did have a chocolate eclair with a chocolate cream. Quite yummy. But, I'm sure it was the burger that lifted my mood.

I need a variation on the theme this time with dietary restrictions: no meat, no dairy, and no chocolate. This will be a buffet so it's not limited to nibbles. So far all of the suggestions include all three restrictions. Any other ideas?

Calvert Woodley Liquors (Connecticut and Windom Street, NW) sells them. However, never having tried one, I can't vouch for their authenticity.

How did I do what? Make the ribs? Or, wait long enough to get them to the table? For the latter: this really was hard. In the past, I've "tasted" the ribs at various stages and, before I knew it, poof! they were gone. This time, after each major step (e.g., browning, braising) I left the house and allowed the aromas to dissipate. For the former: an adaptation of the Cook's Illustrated method with some suggestions from the list thrown in. Roasted the ribs in a 450 oven for 45 minutes (then I left the house); sautéed onions, carrots, celery; added bit of garlic and flour; stirred in some wine, stock, chopped tomatoes and spices; and, finally, simmered on the stove for 2 hours or so (left the house again). Strained braising liquid, chilled overnight, and scooped off fat; reduced braising liquid until desired consistency (left the house one more time). After an excruciating long conversation with condo board president, returned home to fry some pierogies and steam some broccoli while the ribs reheated in that darn good gravy. After four attempts the secret is: LEAVE THE HOUSE.

I did it! I did it! I cooked beef ribs that actually made it to the dinner table. Sorry, no pictures. Couldn't wait that long. And, by golly, they were darn tasty!

A friend needs to prepare a dinner for her husband’s family but work responsibilities prevent her from cooking. She inquired about restaurants or caterers that have prepared meals -- precooked items that can be quickly heated and served. I suggested Magruder’s, WholeFoods, Sutton Place and Dean and Deluca. Any others?

Ooh! I thought you were talking about fried chicken wings... When craving hot and greasy, Spring Garden (on Wisconsin Ave.) fits the bill. And, they deliver! Of course, nothing beats Popeye's wings. Especially if they're offering a Manager's special.

Mussels in a leek-garlic cream sauce over linguini w/ a crisp sauvignon blanc. Simple, but... orgasmic. Talk about comfort food!

Had a friend over for dinner. In a truly manic moment I made: Amuse: Broccoli soup with chive-cayenne oil First: Sauteed shrimp with vegetable "pasta" -- thin strips of zuchinni, yellow squash and red peppers Entree: Spinach souffle with smoked gouda Dessert(s): Chocolate ginger cake with a chocolate ganache; shortbread cookies dipped in chocolate Friend bought over a nice Sauvignon Blanc: Domaine des Chezelles (I realize these are not the best pictures in the world, but I was so proud of this dinner. Bear with me as I learn to use this camera.)

Hmm. Scrapple. Lots and lots of scrapple. With a scrambled egg sandwich on the side. Louise

Glenfiddich... on the rocks.

Txaggie and cjsadler came over to cook: legant -- Shrimp and spinach dumplings w/ sweet chili dipping sauce cjsadler -- Masa harina corn cakes with chipotle shrimp -- The picture doesn't do the cakes justice. They really were yummy. Perfectly crispy on the outside. legant -- Chicken and Andouille Sausage Ragu w/ Pasta and parsley butter txaggie -- chocolate-glazed hazelnut mousse cake -- the picture is from Gourmet; the pictures we took were too blurry to post Louise

(down payment on) Le Crueset! Louise