Cafe Provence on New Years Eve
- Thread starter drsvelte
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jdarg said:
At what time should I arrive? (insert smilie rubbing his belly)
jdarg said:Like Sueshore, I don't "foie gras". You would have to get a liver fix elsewhere. Arrival time at my house depends on how much someone likes to help cook! Of course if you know Jamie Oliver, arrive REALLY early!
Do you have his Naked Chef cookbook, jdarg? He has a recipe for roasted vegetables in there that is heavenly. You bake squash in the oven with the skins on! It completely changes the taste. Merman is English and he loves Jamie Oliver's mushy peas, too.
jdarg said:Like Sueshore, I don't "foie gras". You would have to get a liver fix elsewhere. Arrival time at my house depends on how much someone likes to help cook! Of course if you know Jamie Oliver, arrive REALLY early!
I love to cook and praise Jamie's style and methods.
We are trying to decide whether to go out for the dinner part of New Year's Eve or cook something at home. I was just purusing an article in our local newspaper (bit of a friendly rag, mind you) entitled "What a Friend We Have in Cheeses." That is bound to blow some dresses up, I suppose. Good article, though.
Isn't there a dinner at The Red Bar and don't they serve crab cakes?
Isn't there a dinner at The Red Bar and don't they serve crab cakes?
What's not to love about Jamie? Great cook, fun personality, easy on the eyes!Mermaid said:
(Not speaking for SJ on the latter, though. ;-) )
All of this sounds wonderful! I love to cook too--but time is limited these days, so the really labor-intensive French cuisine is not do-able. But Mr. NewYorker and I do love to eat, and drink good wine, so we revert back to some tried and true recipes from Marcella Hazen. But I've found "Coastal Living" has some wonderful recipes--and one a few years ago that featured Shrimp with creamy grits has become a favorite for special occasions.
I'm with those of you who love fois gras--and interestingly, its "grown" here in upstate New York (google it)--the growers supply NYC restaurants and its fabulous. (a whole fois gras, done in foil, with a little Sauterne)--wonderful!
As for New Year's--to keep my high school/college aged kids off the roads, Mr NewYorker and I have made a fancy dinner for the kids (and friends) for the last few years--we haul out the Waterford, cook up a gourmet meal (I have a grilled lamb dish that's wonderful), serve champagne, and then the friends either stay over night, or we drive them home. Its a lot of work, but the thought of young adults in a car, on icy country roads on New Years, keeps me going. Kids enjoy it, I actually like their company, and we don't worry.
I'm with those of you who love fois gras--and interestingly, its "grown" here in upstate New York (google it)--the growers supply NYC restaurants and its fabulous. (a whole fois gras, done in foil, with a little Sauterne)--wonderful!
As for New Year's--to keep my high school/college aged kids off the roads, Mr NewYorker and I have made a fancy dinner for the kids (and friends) for the last few years--we haul out the Waterford, cook up a gourmet meal (I have a grilled lamb dish that's wonderful), serve champagne, and then the friends either stay over night, or we drive them home. Its a lot of work, but the thought of young adults in a car, on icy country roads on New Years, keeps me going. Kids enjoy it, I actually like their company, and we don't worry.