MBK

Wow, lucky you. As you know, I was at one of the meals not-so-positively reviewed above, so I was shocked to read of your great experience! Am still skeptical, though ... not going to put Il Mulino at the top of my list of places to hit when I return just yet

Anyone have any recommendations in Amsterdam (or other areas of the Netherlands)? Thanks!

Wikipedia says this. If any of the better cooks on the board wants to chime in, please do. I'll note that we're learning not to grind it many times to make a smooth consistency, as wiki says ... we do one coarse grind and maintain some texture. We'll be learning a duck/pork terrine, stuffed veal, and stuffed chicken breasts.

Oh, the French traditionalists don't use silpats! We piped them onto a baking tray covered w/ parchment paper. Made a well in each one, filled with a bechamel/gruyere mixture, topped with a little shredded gruyere, and into the oven to brown. Funny that you are all focusing on that dish -- honestly, while they were good, I didn't love them as much as straight up pommes purees. Now those, I could eat for weeks... Tomorrow's class? Day one of forcemeats. The fun begins

--> QUOTE(Mrs. B @ Jul 3 2007, 04:09 PM) <{POST_SNAPBACK}> Looks very good to me and those potatoes have me salivating (not the artichokes in this pic, the piped potatoes in the other one - no diss intended for the chokes btw). What temp did they suggest cooking the chicken at - high to low, or constant? Herbs including? (I'm doing a happy dance that the chervil is finally growing in my garden). OT how's the weather? What appliances are in your apartment? If you want the potatoes recipe, let me know. The base is not a straight potato puree, it doesn't have the milk/cream and does have a couple of egg yolks (to make it slightly more like a dough so it stands up to the preparation). I can't remember exactly, but I think we cooked the chicken at 180 (celsius - which translates to 356 F). Used garlic, bay leaf, thyme, parsley. Pretty standard traditional stuff Don will get mad b/c this is OT, but ... weather is very strange ... hasn't really broken 70 degrees many days since I've been here; has rained (just an afternoon shower) almost every day ... I'm not complaining, because my flat doesn't have a/c, so the mild temps have been great. Unfortunately, I only packed summer clothes, but that's what the sales are for, right?? And, as for my kitchen set-up in my flat, all I have is a microwave, fridge, dishwasher, and two-burner electric stove. No oven. Makes cooking (and reheating) here a chore, but I cook plenty at school so it hasn't bothered me at all.

Not to worry, you and Waitman will definitely get an invite upon my return! Pommes Byron is basically potato puree piped into a nest of sorts, filled with bechamel sauce and gruyere, and baked. (It's the side dish we made with herb-crusted roasted pork, shown here.) As for the chicken, I'm sure any tips I've learned are tips you already know. They involve trussing, butter, turning the chicken every 15 minutes, and stuffing the cavity with herbs and garlic. Just for fun, a photo.

Had my first guest over for dinner chez MBK a Paris. And perhaps it was the G+Ts, champagne, or wine talking, but apparently my roast chicken au jus, turned artichokes with vegetables jardiniere, and pommes byron are not half bad! Success! This bodes well for dinner parties at my house once I return to DC.

I'm so sad I'll have to miss this tonight. Rissa, I'll track you down when I get back to DC and we'll raise a glass to new endeavors

My quest for the best baguette in Paris may be complete. La Fournee d'Augustine, at 96, rue Raymond Losserand, in the 14th. This place has won "best baguette" awards numerous times in the last 4 years, which I don't always trust as meaningful, but wow. I've rerouted my walk to school so I can pass by this place every day. Also, with apologies to those whose strawberry tarts I've tried and loved, they have the best one of those too.

Hmm, that's not going to work as I'm already in Europe. But if anyone happens to follow these instructions, post the answer? And ferment everything, I'll definitely post any highlights.

Anyone have anything more on Brussels or Bruges? I think I'm planning a weekend trip...

You know what's good after sitting through a two-hour delay at National, only to arrive at Newark to find you've missed your connection, and the next flight out (that you fortunately have a seat on) is delayed another two hours (oh, and they can't promise that your luggage will make that flight)? A Brooklyn Weisse at the diner in C terminal. And some chicken fingers and fries. Hey, I didn't say it was good per se, but desperate times call for desperate measures... EWR

Thanks, Don. I'll be checking in from time to time to see what's new here, and to report on my adventures across the pond. And welcome to the fun, jblum!!

True that. Is he serving it with the coleslaw on the sandwich these days? Mmmmm... perhaps I need to sneak over there before I leave the country...

Ditto. Of course, others may opt for an order of lobster salad, followed by another order of lobster salad, and then the strawberry tart.

Heading to my hometown? Wow! This is a tough one ... the best food in southern Louisiana is really in New Orleans or Lafayette/Acadiana. (And you already have good NOLA ideas.) If you have the time to head about 45 minutes to an hour west (just take I-10 W), check out Cafe des Amis in Breaux Bridge (in particular for their Sunday morning zydeco brunch, but any time is good), or grab the best shrimp or oyster po-boy (or my favorite, the half-and-half) in the state at Olde Tyme Grocery in Lafayette by the university (218 W. St. Mary Blvd., Lafayette). Weekday lunch at Dwyer's Cafe (southern meat-and-two) in downtown Lafayette was also a go-to when I lived there. And downtown Lafayette is a nice stroll, unlike downtown Baton Rouge... But Baton Rouge, you asked about Baton Rouge. There really aren't any must-go restaurants in Baton Rouge. Some suggestions, for what it's worth. Maison Lacour is a French restaurant in a cute little house ... Jacqueline and John (the proprietors) are so kind and gracious (as are their daughter Eva and her husband Michael, who may have taken over the place since I was last there) and the food is fine. Juban's is a Creole restaurant that is the go-to place for many long-standing Baton Rouge families. Mansur's is another Baton Rouge institution (3044 College Dr., BR). Galatoires (of NOLA fame) opened a bistro in Baton Rouge post-Katrina, but I've never been. I haven't been back in about a year and a half, but if you have any other questions, feel free to ask ...

We were there last night too, and had a really pleasant night. The space is clean and open (if a little loud), the servers friendly and knowledgeable about the menu ... We started with a Mizuna and Pea Shoot Salad, with radishes, carrots, and (I think) mint; Grilled Calamari with basil-walnut pesto; and Grilled Shrimp, over stewed beans, fennel, chile, and bread crumbs. I thought the shrimp was the highlight, although my friends called it a draw between that and the calamari. One friend couldn't stop rhapsodizing over the pesto all evening! The salad, although good, didn't hit it out of the park. When our mains came we encountered one snafu -- the runner had no idea what dishes she was bringing us, nor where to put them. We helped her through it, but it was not terribly confidence-inspiring. But they tasted delicious! We had Halibut with roasted onion cream, roasted potatores, and esplenette oil; Bluefish on a potato-parsnip cake with basil-walnut pesto and grilled lemon; and Wahoo with the season's first asparagus, pureed carrots, purslane, and mint. None of us left a bite, and I thought the combination of flavors in the wahoo dish (along with the fish being perfectly prepared) resulted in a fantastic meal. Of course, we couldn't leave without dessert, so we shared the Donuts with nutella cream and bittersweet chocolate sauce, and the Study in Strawberries. Not to take anything away from the donuts, which we loved, but the strawberry dessert was fabulous. Strawberry ice cream (that I think had a hint of basil in it), macerated strawberries, a strawberry tart, and strawberry shortcake. I'd go back for that dessert again tonight

lackadaisi's choucroute was delish... Other hits on parade - the merguez with lentils, the roulade of duck confit, the charcuterie, and the steak tartare. And plenty of Bavik to wash it all down. I heard the cauliflower gratin was good but was too slow to snag a taste... maybe next time. With my office only a few blocks away, I see many nights at the bar at Brasserie Beck in my future.

I think you might be right ... we haven't been back to Patou. A couple of places to try if you're still there (with a better review to come) -- Zebra, where I had a nice dinner a couple of weeks ago, and Customshop, the new David Pasternack venture that doesn't feel like Charlotte AT ALL. Seriously. If you go, focus on the pastas and starters, over the mains. I particularly enjoyed the squid ink pasta w/ crab, chilis, and mint, and the salumi plate. Near Customshop (1601 Elizabeth Ave.) is a kitchen store whose name I'm forgetting (Chef's something?), where my folks and I spent a little time browsing.

I would check Vidalia too -- I know they have a vegetarian risotto on their private events menu.

This is okay, and actually might be preferable, since a long table for 20-25 could be a bit unwieldy.

Nope. Not the chowhound poster, for whatever that's worth. The Vidalia suggestion is a good one, though. Thanks.

I'm tasked with planning my Commission's celebratory wrap-up dinner next month (because if I don't do it, we'll end up at Clyde's ). We're looking for a restaurant with a private room (or semi-private space) suitable for 20-25. One of my Commissioners mentioned she was thinking of places like Tosca or The Caucus Room, so that's my price range (although to be honest, I've never been to The Caucus Room, so have no idea what that actually means). Anywhere in the DC metro area (so including Md/Va) will work. Any suggestions?

So?? What's the plan?? Speaking as someone who's reaching the end of a miserable two-week period at work tonight, I could use a (few) drink(s).

I think this probably fits best in this topic ... Anyone have any recommendations for 2-3 month culinary programs? Really, anywhere in the world ... So far, the one I've found that fits my probable timing is the Basic Cuisine course at Le Cordon Bleu in Paris. Any other ideas? Intel about Le Cordon Bleu or other schools?