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duchesse2k's Profile

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Do You Choucroute? (Alsatian Choucroute -- or Other Variants)

You can do all kinds of choucroute but the trick to unbelievable chou is indeed the rinsing and THEN the sauteeing....Rinse the saurkraut for as long as possible with a colander in big stock pot with the water running - an hour is a good goal, just make sure to go in, squeeze out all the water periodically and take all the water out of the pot and starting the process all over again. For the cooking - I start with cubed/chopped apples, pears, carrots, onions, garlic and let it all breakdown.. Add the super-rinsed chou with a bottle of dry white wine, juniper berries and about a cup of gin. Then add stock so it doesn't dry out. Let THAT reduce then assemble the meats, bacons, saucissons, birds etc and bake in the oven about 20-30 mins. Serve with simple baby potatoes flecked with flat parsley and a variety of both dijon and rough mustards like Amora Mi Forte, Immehof's spicy honey mustard, horseradish mustard, pommery grainy mustard. I agree with sunshine - no wine in the reheat -

Nov 04, 2011
duchesse2k in Home Cooking

What to do with 4 not so great ribeyes.

a yummy easy prep: coarse salt and pepper, both sides. Melt a couple of pats of butter on high in a heavy frying pan - lower heat to medium put steaks in and brown on each side 4-6 minutes. Remove from pan to plate. Add half to 3/4 cup of balsamic vinegar to the pan - boil for a few minutes til reduced in half. Turn off heat, add a shard of butter to sauce and silkify sauce. Pour over the steaks, garnish with fresh rosemary stems and enjoy. This will make ribeyes worthy as a real steak and you will lick the vinegar sauce til the serving plate is clean

Nov 04, 2011
duchesse2k in Home Cooking

Lotfi's is no more....

Given how far back these notices go, I guess i was delusionally hoping and praying that Lotfi's would re-emerge, So sad, so blue, such an oasis of perfectly prepared and presented Morroccan just a mirage.


Sep 07, 2011
duchesse2k in Manhattan

Sushi for Two for Under $100 on the Upper East Side

Gaji is so fabulous on every level. Yes their sushi is gorgeous but the list of perfection is grand;
home made silky tofu. Delicious buckwheat noodles in delicious dashi. Summer-only eggplant in dashi ( shiatsi nasu) rich roasted pork belly and thei home Made crab shumai is what shumai is supposed to taste Like. The atmosphere is typical OLD SKULE Japanese so it's not groovy cool multi media gorgeous and the servers are not telling you their names but the exquisite food makes up for it

Dec 13, 2010
duchesse2k in Features