thank you!

B&B? Sinatra? Or?

I haven't been to Vegas in a year and wanted to try some good Italian in June as part of my weekend. Thanks!

I definitely 'wing it' a little... more tortillas and I cook it longer. Also, I let it sit a bit, which seems to help.

Going with some guys in June, curious your thoughts, thanks!

I've made this dish 7 times now. Yes, it's that good. And I don't even tend to like anise flavor (which somehow doesn't come across in the dish strong at all.) I can't recommend it enough, even if you can't marinate the chicken overnight. I've done it impromptu and it is still wonderful. Last night was my first experience with the black kryptonite, as blue room aptly dubbed it! Check the photo. I'm glad I have about 15 of these pans, this one is going in the trash.

I must say, I've made a number of dishes from the cookbook and while none were misfires, none were outstanding, even the mushroom bourguignon about which I'd read so much. I've stopped cooking from it, as I have three other cookbooks I received at Christmastime which I am enjoying much more.

Ooohhh good to know! That was going to be my next choice! I also hear from a friend the Veal Chop is amazing.

Had a terrific meal at this small, funky, wonderful place last night. I am from Texas and grew up on Brisket. This brisket is some of the best I have ever had. It was served with luscious grits and lightly sautéed greens. The huge pork chop was just as great. We sat at the bar, talked to the chef/owner, had excellent service.. I can't wait to go back.

I make risotto with farro sometimes, I love it. Good call, thanks!

Nice idea! I will do this indeed, thanks. The stock itself came out pretty rich so it should make a good demi, thank you!

terrific idea! I never make sauces and this is a perfect excuse to try, thank you!

I am going to try this, thank you!

I always keep my trimmings in the freezer for stock as well. Your soup sounds wonderful.

I was trying to avoid negating any ideas but you are right. Same old: chicken soup, pot of beans, risotto... But a new variation on any of those would be great. I make tons of broth for the freezer and use it a lot. This is going to be a very rich broth, I am roasting the chicken and vegetables in the oven first.

I didn't mean to start another tired broth post! Just was looking for quick inspiration :)

I love making broth, I do it all the time... today I am roasting chicken and veggies in the oven, then making big vat of rich broth with it. And I am out of ideas, not wanting to make the same old same old... anyone?

I like it very much. But it is difficult to beat the Marcella Hazen 'Chicken and 2 Lemons" recipe. Not only outstanding but extremely easy and perfect every time:

http://cheaphealthygood.blogspot.com/...

bxgirl, I HAVE indeed cut them, prepped them the day before.. I didn't do the olive oil but I put them in ziploc bags with the herbs, salt and pepper, etc, left them in the fridge overnight, and then just poured them into the pan the next day. Worked great! Anything you can do to save time the day before, do it!

Thank you, moving too fast :)

At Thanksgiving and Christmas, I use the below recipe, which is wonderful. What I do is cook them about 75% through in the morning and then stick them back in the last 20 or so minutes right before you want to serve them. This works perfectly. If you are low on oven space, these are also wonderful room temperature, so you could do them fully a couple of hours before and just let them sit.

ROASTED ROOT VEGETABLES WITH HERBS

Roast these up to four hours ahead; put them in to reheat just before dining.

Nonstick vegetable oil spray
1 pound beets, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
1 Bulb fennel, peeled, cut into 1 inch pieces
2 red onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large bowl and then serve.

AD HOC AT HOME

hey! So glad you enjoyed it! I love it so much sometimes I just have the spread with good crusty bread for dinner.

I do a fig chutney that goes well on it. And the chef of Union Square Cafe has a red pepper marmalade I make that is To Die For on top, if you are looking for toppings:

Red Pepper Marmalade

1 quart small diced red bell peppers
1 1/ cups white wine vinegar 3
2 cups sugar
1 tablespoon chopped mint 1 pinch of salt

Combine all ingredients in a heavy bottom stainless steel saucepot and simmer slowly until the marmalade reduces to a thick syrup. This should take about 1 hour. Refrigerate in a tightly sealed container for up to 2 months.

Wow, this sounds great! Can't wait to try it.

I do indeed, I love it. I used to make it only by hand, which tastes great but is a pain... then I discovered this method, which is amazing:

http://chowhound.chow.com/topics/879386

Photo of the goat cheese spread

Oh and yes, as mentioned above, tarts! As many have mentioned. A tart is so easy to make, if you get the Pepperidge Farm Puff Pastry. Suzanne Goin has many of these, one of which has goat cheese. This is terrific:

http://www.mybestdaysever.com/swiss-c...

Here is a link to my favorite, an amazing spread that is one of my go-to dishes. People beg for this stuff.. and it is very easy:

http://onfoodandfilm.com/2012/02/18/a...

Tons of salt and pepper. A little whole grain mustard as well, sometimes.

I tried this the other night for the first time and felt like my life changed for the better :) It is amazing.

I make great aioli... by hand. I never mastered doing it in the food processor. So I make it by hand and it is wonderful but it takes a while and even knowing how to do it well, it can break (which has an easy fix but adds to the time.)

This is amazing! One trick I learned from Suzanne Goin: add a touch of water at the end and it will make it even creamier.

AD HOC AT HOME

I loved this so much, I made it again, and wanted to try it without the overnight marinade. Long story short: at 6 PM I was in Whole Foods, having just found out a friend was coming over for dinner. At 8:15, with no prep, it was done. While I will always let it sit overnight if need be, this was still terrific and will now be a 'go to quick dinner' as well as a weekend special.

I doubled the sauce again, given how little there was last time. And decided to forgo foil. No idea what happened or why, but no kryptonite this time on the pan and plenty of sauce left over.

It still did not get black here and there, so when it was all done, I turned on the broiler for a minute or two, which crisped up the skin and made a little black on the clementines.

Wonderful.