65 Helloooooooo! Anyone Home? From:   Dominus@comcast.net Subject: Helloooooooooo! Anyone Home? Date: March 13, 2004 5:41:27 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info Fellow ATKers;   Hope I find everyone in good health. I was wondering if I’ve been ostracized from the group of maybe Dr Wo’s server has been down? Either way, I can sense Spring is in the air and hopefully this will inspire us to shake off the doldrums, get our culinary juices flowing and rejuvenate our group.   Does anyone have any exciting culinary events to share? New recipes, restaurants, books or even wines?   I will begin by saying all is well at the chateau. I will be test driving the new series of Calphalon One pans tonight. Maybe it will allow me to cook as well as the chefs who endorse it!   Restaurants? One I can recommend is a B&B near Gettysburg called Antrim 1844. Very nice accommodations, the restaurant has won the infamous DiRona award and a Wine Spectator Award of Excellence wine list where I discovered a 2000 Bordeaux “Reignac.” Of course, I had to buy a few bottles for my “mini” cellar. Highly recommended.   Other than my cooking demos at L’Auberge and weekly piano lessons, life is good.   Hope all is well with you and your loved ones.   Cheers! Dom From:   drwo@woteki.com Subject: Re: Helloooooooooo! Anyone Home? Date: March 13, 2004 6:27:24 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info Ok, here’s a potato recipe I’m high on recently. It’s from my good friend Jacques P out of the Jacques & Julia book: 2 large baking potatoes, unpeeled, scrubbed, bruises and warts removed 2 - 3 T Butter, duck fat or other oil ground nutmeg, freshly ground if possible S&P to taste 1. Bake the potatoes at 425 for 45 mins until done 2. Let cool to handle, or longer depending on your other cooking 3. Skin the potatoes (3a. Immediately salt and pepper the skins and eat them before anyone notices) 4. heat fat over high heat in an oven proof saute pan 5. Roughly chop the spuds, add to the hot pan, tossing and seasoning to taste with the the S&P and nutmeg 6. Form the spuds into a thick cake about 1-1/2 inches thick 7. Saute the potatoes for a good 5 minutes making sure the potatoes are not sticking 8. Bake the potatoes in the pan in the 425 oven for 10-15 minutes (Reheat the oven if necessary) 9. remove from oven and invert the potato cake onto a plate. You will have a delightfully seasoned potato cake with a wonderful, tasty golden brown crust. Serves at least 2 as a side dish. Double the number of spuds (or more) depending on your needs. Season accordingly. Serve with roasted meats or roast chicken. Or break a few fried eggs on the potato and have breakfast. Or just enjoy the potatoes. T From:   leslie.borden@comcast.net Subject: Re: Helloooooooooo! Anyone Home? Date: March 14, 2004 9:38:04 AM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info Kent, this is not about the Calphalon One, but let me recommend Falk Culinaire, which is Belgian steel-lined copper.  I’ve had it for four  years and love it.  Also, I have a Cybernox sauté pan, which is French and slick but not nonstick, i.e., you can sauté and lay down a beautiful glaze, then deglaze it perfectly into your sauce.   For the former, check the Internet; for the latter, try La Cuisine in Alexandria:  703/836-4435 or www.lacuisineus.com, which stocks a huge range of pots, pans, and things culinary./ Nancy Pollard is the owner and a good friend – tell her I sent you – but all of her staff is knowledgeable. See you around the kitchen (eventually), lb From:   kent@kentcooks.com Subject: Re: Helloooooooooo! Anyone Home? Date: March 14, 2004 11:19:06 AM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info hey lb, many thanks for the tip. i’ve been using cuisineart pots and pans for a few years now and the no-stick coating is just about shot. mebbe with the tax refund comes in i can bite the bullet and get the good stuff. hope you’re well... k Kent McDonald Kent Cooks! A Personal Chef Service 703.217.8636 www.kentcooks.com From:   Mkingston9@aol.com Subject: Re: Helloooooooooo! Anyone Home? Date: March 14, 2004 6:25:28 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info I love this potato recipe, especially as the days persist in being cold and windy.  Just the potato cake and a hearty salad could be a meal for me now that I am cooking mostly for myself.     I think the lowly potato in any of its wonderful forms to be the best comfort food.  But also enjoy using celery root in a 3:1 ratio with potato (3 roots to one potato) as a puree..I’ll try to make a potato/celery root cake, but skip the nutmeg or substitute fresh thyme. (I have been quiet ATK as I lost my husband in January, but as I wrote to Leslie, he enjoyed good food and wine until his last days). Margo From:   kent@kentcooks.com Subject: Re: Helloooooooooo! Anyone Home? Date: March 14, 2004 11:23:08 PM EST To:   aroundthekitchen@aroundthekitchen.info Reply-To:   aroundthekitchen@aroundthekitchen.info when it rains, it falls...i just added a new client. to make room in her freezer (why oh why people buy side-by-side refrigerator freezers i will never understand...does anyone really need ice that badly that they’d give up sooo much freezer space?), she gave me 3, 6lb long island ducks and 2 pounds of ground venison. seems she had an elderly dog that became allergic to almost all foods, except for boiled (shudder) duck meat. the dog passes, she’s left with extra duck. to show gratitude, i slow braised all but the breasts of one of the birds, and prepared an incredible sweet potato and duck chowder for her to tuck away for her “post atkins” days...had to mark the containers with a big red “X”. which left me with the breasts sitting in the fridge when tom’s spud recipe arrives. tonite’s duck recipe is attached...duck, the spuds and ooooo sooo fresh green beans, paired with 2001 villa mt. eden pinot noir, full of black berries. life is good. k Kent McDonald Kent Cooks! A Personal Chef Service 703.217.8636 www.kentcooks.com Duck Breasts with Pear & Green Peppercorn Sauce.doc