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MarySteveChicago's Profile

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Sous vide --- what should I cook first?!?!?!?!?

Bought a Sansaire about three weeks ago and recommend it. The best thing we've made is top sirloin steaks from Costco that taste like filet! We put them in individual freezer ziploc bags and use the water dispertion technique to remove the air. Since we like med rare we set the sv at 131* and cook two 1-1/4" steaks for one hour. Then I sear them in the iron skillet with just a touch of canola.

We also like grass fed burgers with a slice of red onion. Two 1/2 lb burgers individually in freezer bags at 131* for 50 minutes. That is the temp that pasteurizes the meat. Again with a sear at the end.

We've done chicken and turkey breast but I'm not sure I like the texture. Need to experiment more.

Salmon was fantastic

Lactose Intolerant in Paris...in April

:-). Thanks for that info PhilD

Mar 31, 2014
MarySteveChicago in France

Lobrano on croissants

Noted. Thanks!

Mar 30, 2014
MarySteveChicago in France

Lobrano on croissants

Ha! Baguettes are good. I suppose. Maybe. Yes, with cheese or meat. Or jam. But........

Mar 30, 2014
MarySteveChicago in France

Lactose Intolerant in Paris...in April

#4 is of interest. I don't mean to get off topic or too wonky but the media was reporting about two weeks ago that gastric distress may be caused by the kind of mammal from which the milk is drawn. The piece cited that U.S. Milk is mostly derived from Holsteins which carry a specific protein, A1, a hard-to-digest protein. Another protein, A2, found in Guernsey, Jersey, human breast milk and goat milk is highly digestible. It would be interesting, to me anyway, to know which breed of cow provides the milk commonly consumed by Parisians. And if you read through this total comment you are to be commended!

Mar 30, 2014
MarySteveChicago in France

Lobrano on croissants

And none in the 14th! Waah

Mar 30, 2014
MarySteveChicago in France

Anyone have an opinion on Patricia Wells' "Food Lovers' Guide to Paris" now available in an iOS 7 appS

Probably my demeanor as well

Mar 29, 2014
MarySteveChicago in France

Lobrano on croissants

Interesting piece on young breed of pastry chefs who are revitalising the art of making croissant dough.
http://online.wsj.com/news/articles/S...

Mar 29, 2014
MarySteveChicago in France

Lactose Intolerant in Paris...in April

She has my sympathy from personal experience. There is little to none lactase in heavy cream, butter, yoghurt. There is a slight amount in hard cheeses and some veined cheeses. My fear is having hidden milk, marscapone or ricotta in something. I print out a statement translated from google to give to waitstaff.
Ps: the lactose drops and pills do not work for me

Mar 29, 2014
MarySteveChicago in France

Anyone have an opinion on Patricia Wells' "Food Lovers' Guide to Paris" now available in an iOS 7 appS

I took a sample from the many (I'd guess 100+) resto reviews on the App. Along with the usual Spring, etc here's a sampling:
Bones
Dans Les Landes
Fish
Goust
Kiku
Liza
Saturne
Septime
for the curious I could check for a specific one upon request!

Mar 29, 2014
MarySteveChicago in France

Anyone have an opinion on Patricia Wells' "Food Lovers' Guide to Paris" now available in an iOS 7 appS

I don't own her books so I cannot comment on her recipes. I was responding to the OP's request for info on her app. I find it to be intuitive and fluid. But alas, no recipes

Mar 28, 2014
MarySteveChicago in France

Anyone have an opinion on Patricia Wells' "Food Lovers' Guide to Paris" now available in an iOS 7 appS

The new app is fantastic for the glossary, the offline map and the list of various shops by arrondissement and listed alphabetically. Oh, then there are the restaurants..... It updates frequently which I think is a good thing? Mary

Mar 28, 2014
MarySteveChicago in France

The awesome bread saga continues with a place in Alesia

Great news as we're staying on Rue Remy Dumoncel come May!

Jan 06, 2014
MarySteveChicago in France

Bacon Jam

I wasn't loving this until I added the butter and a teaspoon of fig balsamic for a bit of acid.

Dec 22, 2013
MarySteveChicago in Recipes
1

Who's been to Eataly?

I'm looking forward to going in Chicago but concerned about parking and carrying all those bottled heavy items like olive oil, balsamic, etc.

I do wonder what they were thinking deciding to place a retail store in the middle of River North

Dec 17, 2013
MarySteveChicago in Chicago Area

San Diego hound looking for Midtown recommendations

Sheraton? We were just there. Have you found the 54 (?) Gourmet Deli next door? Great breakfasts for $3.99!

We had dinner at Bottega del Vino, 7 E 59th. Wow! It
deserves praise. I opted for sea bass with olives, capers and it was a beautiful piece of fish cooked precisely $40. Dh had veal in four mushrooms sauce and said it was best veal he's ever had. Our waiter was great, knowing just when to appear , never hovering. He recommended a great Italian dry white wine for $110. I highly recommend!

Dec 17, 2013
MarySteveChicago in Manhattan

Charlie Trotter has Died?

Chicagotribune.com is hosting amazing tributes, photos of Chef from culinary giants across the world. RIP Chef

Charlie Trotter has Died?

Yes, His. Son found him in their home. The culinary world lost a great one today.

November in Paris

Had similar experience at JCD and won't be returning

Oct 27, 2013
MarySteveChicago in France

Burgundy trip

In Beaune? There goes that hope!

Oct 17, 2013
MarySteveChicago in France

Burgundy trip

Thank you. I have a near empty jar of Fallot which I can buy online but i'm intrigued by the Malle unpasteurized which I'll try next spring while in Paris.

Oct 16, 2013
MarySteveChicago in France

Burgundy trip

Chef June, i've always brought Fallot home to the US but read other posts here about raw mustard, specifically Maille brand. Do you prefer Fallot?

Oct 13, 2013
MarySteveChicago in France

Port Wine for Reduction for Pan Seared Foie Gras

oh my, I just found the wine board and I can see where I'll be spending a lot of time! I better dispose of that delicious Spanish port that has been in my cabinet for about 4 years!

Oct 23, 2012
MarySteveChicago in Wine

I need some summer white wine recs please

I'm late to this discussion but like you I drink chardonnay. French chardonnay. When we were in Paris we drank Sancerre which is sauvignon blanc but unlike US sauvignon blanc. And for the summer I have fallen in love with French rose which you can find for a good price in the US. Lovely with or without food. We even have a French champage (80% pinot noir and 20% chard) for the holiday and I am very much looking forward to that!

Oct 23, 2012
MarySteveChicago in Wine

Josephine Chez Dumonet Report

Last May my husband and I arrived for our reservation at JCD about 15 minutes before they opened and we were physcially shooed away and told to return in 15 minutes. We were then seated in the doorway literally wedged in halfway on the sidewalk and halfway in the restaurant. We should have asserted ourselves as the restaurant had no other diners. The food was delicious although the Boeuf bourgignon was so gelatinous my fork stood straight up in it. Halfway through dinner a large limousine arrived unloading a large group who were hailed and greeted warmly by every waitstaff. They undoubtedly were celebrities or politicians and they were ushered to the back room. It was a verrrrry long time before anyone removed themselves from that back room to check on us. I cannot recommend JCD nor will I visit there next month on our return to Paris

Apr 15, 2012
MarySteveChicago in France

Uses for Porcini Powder?

I use homemade porcini powder to dust a roast chicken along with melted butter.

Dec 02, 2011
MarySteveChicago in Home Cooking

Driving from Paris to Beaune to Vaison to Nice any foodie stops along the drive?

How timely! DH and I drove from Paris today! We stopped at exit 22 toward Avallon and happened upon a most fabulous spot; Le Relais Fleuri an auberge just off the exit. Scenery dotted with Charlevoix cattle and sheep was an added bonus. 23 euro for starter, plat, frommage and dessert. Complimentary warmed mushroom with confiture of legumes began our lunch. W had a jambon terrine and I escargot, then my main was a wonderful trout en crote with vegetable tartin while W had a chicken mousse sort of dish. We both had a beautiful artistically present baked apple with sorbet all shped in the form of an apple with a mint leaf and an elongated chocolate cookie representing a limb. Beautiful! I'm not a huge chablis fan but we had a half bottle that was delicate, not flinty.
We are in bourgogne after all!

May 21, 2011
MarySteveChicago in France