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From this page comes this Tuesday’s question… What are 10 awesome things about me? In no particular order… I am a SCUBA diver I am educated I am dedicated I am funny — really funny I can eat a lot — a whole lot I am an excellent cook (years of culinary […]
On Tuesday, June 12, 2007, Wendy, Ted, and I participated in a Wine Dinner at Rondo’s Restaurant in Western Hills. The theme was “Summer Quaffing Wines from Tin Roof Wines, California” (with wines from Glazer Distributors), and the menu was as follows: First Course Chilled Cucumber, Mint, and Melon Soup Sauvignon Blanc, 2006 This […]
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                      -= Exported from BigOven =-                 Roasted Garlic and White Bean Puree Roasted garlic and thyme turn plain white beans into a perfect accompaniment for robust lamb. A little cream gives the puree a rich flavor and a pleasing texture. For an even richer puree, warm 1/4 cup […]
June 11-June 17 2007 was 7 DAYS FOR SIDS week in the Cincinnati area. SIDS is Sudden Infant Death Syndrome, which is the number one cause of death for infants aged one week to one year. 7 DAYS FOR SIDS was founded by Jean-Robert de Cavel and his wife, Annette […]
Since stumbling upon Counterscript some time ago, I have been on a relentless campaign against telemarketers that enter my home through the telephone. My campaign is called “Reactive Telemarketing”. Whenever a telemarketer calls, I immediately begin asking them questions as listed on the Counterscript (though I do not follow it […]
On Saturday, June 16, 2007, I worked in the kitchens of Jean-Robert at Pigall’s. It was a good evening to work — the Chef de Cuisine and one of the line cooks were both out. Adequate plans for coverage were made, though — the sous chef from one of Jean-Robert’s […]
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                     -= Exported from BigOven =-                         Braised Lamb Shanks This is without a doubt the most requested recipe I’ve ever created. Lamb shanks are one of the cuts of meat that benefit most from long, slow braising. Don’t omit the step of turning the shanks every half hour; it […]
                     -= Exported from BigOven =-                     Chestnut And Chocolate Cake This classic unbaked “cake” is for people who like dense, assertive chocolate desserts. It’s super-easy — requiring only moments to combine the ingredients — and extremely rich. Cans of pureed chestnuts flavored with vanilla and sugar come from the […]
On Saturday, June 23, 2007, Wendy & I dined at Jean-Robert at Pigall’s. It had been a while since we’d eaten there (once in February with the HAPPY MOUTH SUPPER CLUB; before that, the last time Wendy & I dined there alone was September 2006), so we were very excited […]
Tonight was Ted’s HAPPY MOUTH selection, and he chose RED in Hyde Park. RED is a new-ish restaurant in a traditionally difficult space. The long, dark, shotgun-style room feels intimate, but diners don’t feel like they’re sitting on top of each other. Our long table was near the back of the […]
                     -= Exported from BigOven =-                 Asparagus, Cream Cheese, Puff Pastry Recipe By: Drew Vogel, www.drewvogel.com Serving Size: 32 Cuisine: French Main Ingredient: Asparagus Categories: Bake, Advance, Vegetables, Appetizers -= Ingredients =- 1 sheet Puff Pastry Dough ; thawed if frozen 8 ounces Cream cheese ; softened 12 Asparagus […]
                     -= Exported from BigOven =-                        Yellowfin Tuna Tartare Spiced up with chile and ginger this is a great introduction to Sashimi. Recipe By: Serving Size: 24 Cuisine: Asian Main Ingredient: Tuna Categories: Easy, Snacks, Hors dOeuvres, Appetizers -= Ingredients =- 1 cup cilantro ; minced 3/4 cup green […]
On Wednesday, July 11th, 2007 Wendy & I were joined by Karin Bergquist and Linford Detweiler of the Cincinnati-based band Over The Rhine for a landmark dinner at Jean-Robert at Pigall’s. Karin & Linford have not dined at the restaurant before, and are rather new to fine dining in general. […]
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                     -= Exported from BigOven =-                           Tofu Bourguignon Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Vegetarian, Vegetables, Main Dish -= Ingredients =- 2 pound Firm Tofu ; Cut Into 1 In. Squares 1 1/2 cup Dry Red Wine 1/4 cup Tamari 4 Garlic Cloves ; Pressed as […]
On Friday, July 13, 2007, I dined at Victoria & Albert’s in Disney’s Grand Floridian Hotel in Orlando Florida. Victoria & Albert’s is an elite, intimate and elegant eatery recognized by the nation’s top food critics. This very-special-occasion romantic Victorian retreat offers nightly harpists, lavish décor, personalized menus and a […]