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What have you made lately? Tell us about it


bayoucook Apr 1, 2011 06:22 AM

Please use this space or the created category links to discuss recipes, results, and reviews. See Guidelines for Posting Recipes - remember to paraphrase or use a link. This should be fun, let's get started!

Vegetables and Grains; Desserts; Fundamentals and Flourishes: http://chowhound.chow.com/topics/775863

Chicken and duck; beef, veal, pork, and lamb; fish and shellfish: http://chowhound.chow.com/topics/775862

Nibbles and hors d'oeuvres; soups; salads, starters, and small plates: http://chowhound.chow.com/topics/775860

Previous thread: http://chowhound.chow.com/topics/772864

Verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

  1. Rubee Mar 29, 2012 10:15 AM

    Just ordered this - what a deal!

    Around My French Table + Baking at Home for $5.87


    1 Reply
    1. re: Rubee
      buttertart Mar 30, 2012 05:11 PM

      Jeez Louise, definitely!

    2. b
      Berheenia Apr 23, 2011 07:32 AM

      Hello and can you help please! I'm trying to get to the February COTM thread and see if anyone reviewed the Essential NYT breakfast recipes. I'm feeling a bit disorganized in case you haven't guessed. Need to cook for a crowd and can't decide what! thanks in advance!

      3 Replies
      1. re: Berheenia
        BigSal Apr 23, 2011 07:45 AM

        Here you go! http://chowhound.chow.com/topics/763222

        1. re: BigSal
          Berheenia Apr 23, 2011 07:46 AM

          Thanks! The choir thanks you too!

          1. re: Berheenia
            Caitlin McGrath Apr 23, 2011 07:12 PM

            Berheenia, if you bookmark this link, the COTM Archive page, which has links to all past COTM threads, you'll always know where to find them: http://www.chow.com/cookbook_of_the_m...

      2. EllenGanssle Apr 4, 2011 06:29 AM

        This is my first post on CH, I have always lurked for restaurant reviews, etc, but just discovered the "home cooking" threads. I am obsessed with food, I may need a 12 step program!

        I finally broke down and rejoined The Good Cook because there were a few new cookbooks I really wanted, AMFT being one of them.

        I had a small dinner party last week with the following menu:

        Gougeres (first time making these, have made cream puffs) (pg. 4)
        Steamed Asparagus w Lemon/Garlic Viniagrette (pg. 128)

        Organic Chicken (in cast iron on grill at 500 degrees)
        Pancetta Green Beans (pg. 333)
        Slow Roasted Tomatoes (pg. 342)
        Potato Gratin (pg. 360)

        Assorted Chocolate Bars
        Salted Butter Break-Ups (pg.400)

        Everyone raved about the meal. (They could have just been being nice) I cooked the meal with my stepson, who would love to attend culinary school. We had a great time preparing it, and I would make everything again. We could not stop eating the Break-ups, and there was not a crumb left over!

        25 Replies
        1. re: EllenGanssle
          Gio Apr 4, 2011 07:49 AM

          Welcome, EllenGanssie. What a fabulous dinner party menu! No wonder your guests loved it. And the fact that your Sson cooked with you adds to the pleasure, I'm sure. I hope you continue to cook along with us who are fanatical about cooking great meals...

          1. re: Gio
            EllenGanssle Apr 4, 2011 07:55 AM

            Thanks Gio! I fear CH may become another addiction :)

          2. re: EllenGanssle
            blue room Apr 4, 2011 09:51 AM

            Ah, the Break-Ups, I was wondering about them. Now of course I'll have to make some.

            1. re: blue room
              buttertart Apr 4, 2011 10:03 AM

              Made and didn't like, was hoping for the real sablé texture that you get with the Cooks' Illustrated recipe using hardboiled egg yolk.

              1. re: buttertart
                LulusMom Apr 4, 2011 10:13 AM

                I've never heard of break-ups before. What are they like?

                1. re: LulusMom
                  buttertart Apr 4, 2011 10:40 AM

                  It's a big cookie that you break into pieces. Actually not aesthetically appealing to me either, come to think about it. A recipe of the sablés got inhaled in a week or so, most of this kicked around until I pitched it.

                  1. re: LulusMom
                    EllenGanssle Apr 4, 2011 10:44 AM

                    They are kind of crumbly, buttery, a little salty, and not too sweet. I thought they were great with good dark chocolate and strawberries. It was a fun dessert, very hands-on.

                    1. re: LulusMom
                      LulusMom Apr 4, 2011 01:19 PM

                      Obviously I'm not very well versed on desserts! Seriously never heard of these things.

                      1. re: LulusMom
                        buttertart Apr 4, 2011 01:23 PM

                        It's something that DG invented, I think.

                        1. re: buttertart
                          LulusMom Apr 5, 2011 09:27 AM

                          Thank you buttertart, I feel less dummer right now.

                          1. re: LulusMom
                            buttertart Apr 5, 2011 09:31 AM

                            Always a good thing! ;-)

                            1. re: buttertart
                              dkennedy Apr 10, 2011 03:09 PM

                              Has the nominations thread for next month surfaced yet? I am having trouble finding it.

                              1. re: dkennedy
                                LulusMom Apr 10, 2011 03:56 PM

                                I think they normally wait until mid-month, don't they?

                                1. re: LulusMom
                                  Gio Apr 10, 2011 05:49 PM

                                  For the last few months the Nomination thread appeared around this time...

                                  1. re: Gio
                                    LulusMom Apr 11, 2011 06:03 AM

                                    Oops, I guess my constant state of being someplace different over the last few months has addled my brain (more than normal).

                                    1. re: LulusMom
                                      herby Apr 12, 2011 09:29 AM

                                      I am wondering too - have not seen anything posted yet.

                                      1. re: herby
                                        oakjoan Apr 13, 2011 03:42 PM

                                        I'm not sure I'm posting in the right place since a lot of the posts seem to be about the COTM for next month.

                                        Howevah! I got my Greenspan about a week ago, was away for a while and am just now starting to look at it.

                                        From what I've seen by leafing through, this book is FANTASTIC! I thought it was going to be Frenchocentric (or should that be Francocentric?) but I found out it's an amazing combo of food from all over. I have tagged at least 15 recipes I want to try right this minute!

                                        I'm leaving for the market right now! Wahoooo!

                                        1. re: herby
                                          L.Nightshade Apr 13, 2011 09:33 PM

                                          Have you all found the nomination thread? It looks like it closes tomorrow 4/14.

                                          1. re: L.Nightshade
                                            dkennedy Apr 13, 2011 10:06 PM

                                            Thanks, L.Nightshade I am glad you alerted me before I missed it altogether. BTW, I know I have been remiss re posting re AMFT. I am cooking from it, just delayed in posting.

                                            1. re: dkennedy
                                              L.Nightshade Apr 13, 2011 10:18 PM

                                              It seemed to me I hadn't seen your name around much recently. I look forward to seeing your reviews when you are ready to post.
                                              By the way, I hope your supper club is going well, I'm about to try to get one together in my area.

                                              1. re: L.Nightshade
                                                dkennedy Apr 14, 2011 04:43 AM

                                                Re: L.Nightshade,

                                                You are right, I have been oddly silent. I have been reading everyone's posts, just haven't gotten around to writing any reviews yet. My DH has been traveling non-stop making it hard for me to find the energy to cook, let alone post. But Passover is next week so I will be making several dishes from AMFT and will post then. I made the Armagnac chicken on Tuesday and it was very tasty.
                                                How exciting! I hope your club is a success. Please post about it on the Supper club thread when you have time.

                                                1. re: dkennedy
                                                  herby Apr 14, 2011 05:35 AM

                                                  dkennedy, please post a link to the super club thread. I am starting one and it will be helpful to read about others and ask questions.

                                                  1. re: herby
                                                    dkennedy Apr 21, 2011 08:12 AM

                                                    HI Herby,

                                                    Here is the link: http://chowhound.chow.com/topics/761267

                                                    You reminded me that I need to update since our lat meeting.

                                                    1. re: dkennedy
                                                      herby Apr 21, 2011 05:09 PM

                                                      Thank you for the link, dk! I will post to your thread as soon as I have some info to share. We are going to be an odd club - so far three couples and I - we'll see how it turns out. Our first dinner is towards the end of June and we are cooking from Marcella's Kitchen.

                                                      1. re: herby
                                                        dkennedy Apr 21, 2011 09:39 PM

                                                        Sounds like a great book to start you off. I can't wait to hear about your progress.

                2. j
                  JulesLP Apr 2, 2011 08:15 PM

                  I have a long list of about 60 recipes I think I would someday like to try out of this cookbook. I usually go thru my new cookbooks and note all the page numbers I want to try; then do a saved bookmark list on EYB for each cookbook.
                  So far for this week I am going to try and work 3 or 4 recipes in; and see how it goes. Tomorrow I was going to make the Beef Daube; and have that for dinner on Monday. Then make the Asparagus Soup and Cola and Jam Spare Ribs.
                  Hope it all comes out good, going to have some fun in the kitchen tomorrow.

                  1. Gio Apr 2, 2011 07:16 AM

                    Is the binding on everyone's book holding up? Yesterday the back cover of my book completely separated from the binding. The front cover is still attached, though. The pages binding is still intact, thank goodness. I'll have to use clear sealing tape to keep that binding from separating. But I don't know if I'll tape the back cover to the binding. Probably not right now...

                    The only other cookbook I have that has happened to is Giobbi's Eat Right, etc. That's my Really tattered book.

                    1 Reply
                    1. re: Gio
                      oakjoan Apr 4, 2011 06:46 PM

                      Gio: That book collapse happened to me with the expensive Chez Panisse Cooking and with Bittman's How to Cook Everything. How To is a gigantic book, which makes it double irritating. Spending the big bucks to get these books only to have them fall apart makes me see red.

                      The Chez Panisse book collapsed within a week of my purchase (new).

                      Bittman lasted a few years before starting to come apart. GRRRRR!

                    2. Gio Apr 1, 2011 06:45 AM

                      Hi Paula... right on the ball, I see. Great...! I've got tonight's dinner all planned already.

                      One question, are all the links for reporting recipes in the various chapters going to be on this master thread, or is each chapter thread going to stand alone, if you know what I mean?

                      ETA: In other words, Will all the category links be on this OP...

                      8 Replies
                      1. re: Gio
                        blue room Apr 1, 2011 07:19 AM

                        Look again, Gio-- you'll see them. I have no dinner planned, but I know what we're having for dessert!

                        1. re: blue room
                          shaebones Apr 1, 2011 07:39 AM

                          I don't see it either.

                          1. re: shaebones
                            blue room Apr 1, 2011 07:52 AM

                            Oh sorry, -- I mean that see them down the page as separate posts, the 3 that begin

                            "APRIL 2011 AMFT"

                        2. re: Gio
                          bayoucook Apr 1, 2011 07:45 AM

                          Hi Gio. I tried everything I knew to attach them to the main OP - finally asked the mods if they could do it. Maybe you can tell me again (belle_7017@yahoo.com) exactly how that is done. I spent more than hour looking at older posts and reading my notes, and couldn't get it to work. What am I doing wrong? I've worked with computers for years but never had to do that kind of thing....help....

                          1. re: bayoucook
                            Gio Apr 1, 2011 08:47 AM

                            Check your e-mail inbox...

                          2. re: Gio
                            bayoucook Apr 1, 2011 07:50 AM

                            Can't wait to see what your dinner plans are. I have a "short" list of ten items I want to cook:
                            chunky beets and icy red onions - p. 123
                            lentil, lemon, and tuna salad - p. 140
                            hachi's permentier - p. 258
                            almond flounder meuniere - p. 290
                            asparagus and bits of bacon - p. 330
                            cauliflower-bacon gratin - p. 362
                            french lintils: a basic recipe - p. 367
                            warm-weather vegetable pot-au-feu - p. 378
                            creme brulee - p. 422
                            Michel Rostang's doulbe chocolate mouse cake - p. 446 - this one scares me, I'm not a baker (yet) !!

                            1. re: bayoucook
                              Gio Apr 1, 2011 08:52 AM

                              That looks wonderful. I have a short list, a long list and an inbetween list. I hope I can get to them all.

                              Here's the link to Pikawicca's previous thread on AMFT:


                              31 August 2010/389 replies

                              1. re: Gio
                                Breadcrumbs Apr 2, 2011 04:56 AM

                                Thanks bayoucook for getting everything up and running and Gio, thanks for pasting that link here. I'll have to try to remember to paste links to prior reviews of the dishes I make if they exist. So many great meals have been made in that thread!

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