maplesugar - thanks for posting the link.
roxlet - I basically dotted the dough over the top of the tart so lots of the blueberry filling would be visible after it was baked.

Oh... and a wedding cake. The flowers weren't my favorite but that's what the bride chose.

Blueberry Crumb Tart and Pistachio Shortbread.

I have - but I prefer reserving panades for meatloaf and meatballs.

Hmmm - my guess is the pasta overcooked and absorbed too much water during the cooking process thereby diluting the color.

Agreed - I prefer Pecorino.

I made Dorie's - they are very good. You can find a step by step tutorial on my blog. Excuse the poor photos - they were taken years ago.

Thanks for the suggestions!

My boss has asked me to come up with some contest categories for an upcoming Raclette Party. I'm thinking most attractive creation, most creative combination, etc. Any ideas?

I found this recipe for Costco's boneless short ribs on Costco.com. They state the ribs are from the Chuck, and are good quick grilled or braised.

http://www.costcoconnection.com/conne...

Yummers!

Costco - wonderful selection, very high quality, fabulous prices.

No seasoning or veggies? I can't imagine. Doesn't sound appetizing at all.

I make chicken stock often, using carrots, celery, onion, garlic, bay, parsley, S&P, and anything else I have on hand. It is very versatile and can be used "to go in any taste direction".

Bravo!
;)

I believe Paprkutr was referring to the double burner pan from the Hard Anodized line. All-Clad calls it the Nonstick Grande Grille Pan. I love mine and would highly recommend it. I like my cast iron grill pans too, but the double burner AC will feed an army.

Mmm - sounds wonderful. I have leftover juice so I'm going to make a batch of your syrup!!

Hi Caitlin - here's the recipe. You can see more photos on my blog.

Meyer Lemon and Vanilla Bean Jelly
makes 4 half-pint jars

15 ounces Meyer lemon juice, freshly squeezed and strained
3 1/2 cups vanilla sugar**
1 pouch liquid pectin

Have ready 4 sterilized half-pint jars, lids, and screw bands. In a non-reactive sauce pan over medium high heat, bring lemon juice and sugar to a boil; continue to boil for 1 full minute (remove any foam that forms - cook's treat!). Stir in liquid pectin, remove from heat, and immediately ladle hot jelly into prepared jars. Be sure the rims of the jars are clean before you add the lids and finger-tight screw bands. Process in a hot water bath for 5 minutes. Label and enjoy!

**Note: if you don't have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.

recipe adapted from Sherrie Graham

Here's another pic of the pan on my stovetop

I absolutely love my double burner all-clad grill pan and it holds way more than 2 single pans would. It heats very evenly over my gas cook top, is oven safe up to 450F, and it cleans so easily. I often use it to make 15 boneless pork chops at one time. I heat it on top of the stove, season chops with S&P, sear one side of the chops, then flip them over and immediately toss the whole pan into a 350F oven for about 12 minutes. Pork Chop Perfection!!

PS - I have a lodge pan as well and it's more difficult to clean than my all-clad.

Just be careful with the amount of iodized salt you use! The general rule is 1 part table salt is equal to 2 parts Kosher salt.

Since most brine recipes call for Kosher salt, use half the amount of table salt if measuring by volume (keep it the same if you measure by weight).

chicken chili

Same here - I omit organs from my stock. What veggies did you use?

Assuming you started with fresh chicken, how long did you simmer the meat in the stock? I don't use chicken meat in my stock - just veg, skin, and bones (don't like the texture or flavor of meat cooked with the stock).

I didn't take time to watch the video, but I'd trust a company's published recipe over one given verbally in a video (too much room for error there).

What are your favorite ways to use Meyer Lemons? I made meyer lemon and vanilla bean jelly this ear. Will probably make a batch of lemon curd to use in a crepe cake as well. Looking for some other ideas.

In my opinion, proper equipment = proper results. Certainly you can bake your chocolate tort in a regular pan, but it'll be much easier to serve from a Springform pan. WalMart sells a set of 3 (8, 9, and 10-inch) for about $10.

Here are a few foods I've made in springform pans.

Just a quick note - not sure how you're planning to store a ceramic knife if you get one, but I like to store all my knives on a magnetic knife board on the wall. Ceramic won't stick to the magnet.

In addition to using a microplane to finely grate garlic, ginger, and chocolate, it does a superb job finely grating citrus zest.

I'm so glad my grandmother gave me sardines as a young child because they've been a favorite throughout my life. My children love them as well. We eat them straight out of the can.

I avoid freezing potatoes at all costs. I suggest cooking them separately so you can add them to your soup just before serving.