I'm addicted to Peter Reinhart's Multi Grain Bread Extraordinaire. I find that I bake up a loaf about once a week. Have two questions. Could I double the recipe and just bake in two pans? I would love to share a loaf but despite my good intentions I end up eating it. HaHa.
Also wondering could I substitute a smmall portion of whole wheat flour for bread flour?
thanks so much.

I make a beef version of nicoise salad - using beef tenderloin, green beans, cooked new potatoes, onions and a vinegarette. It's one of my go-to meals in the summer. I don't really have a recipe just kind of toss it together.

salad would be a good additional course. You may want fruity kind of sald since have some vegies in the risooto. Also be sure to check with friend about any dietary restrictions. For ex some docs still insist on restricting green vegies before starting to take blood thiners others just want to maintain status quo so if friend typically eats lots of green vegies then no reason to change.

Paisley, did you end up doing a class. I am searching for one for this winter. looking at Casa Lana also and wondered what you ended up doing?

We're picking up a friend at Hilton on South Michigan next Saturday to go to dinner. We can park at Hilton and then go to dinner. Or we could drive a short distance. Interested in good food but not necessarily expense account high priced. And would like to be able to make reservation. Our visitor is European and would like to show him midwestern approach to food as opposed to Asian or Mexican. Any suggestions?

I used to like Slice. I didn't realize they weren't on the shelves anymore.

Are Hydrox like Oreo's?

Actually I think I will use this recipe or maybe Mario's for the crepe batter. Then try to make the filling using three cheese. Roll the filling into a crepe and go from there. I love playing with food.

would you mind sharing your recipe for crespelle? I'm determined to try to recreate this incredible dish. The other funny thing is when I asked how they prepared it they told me mix of Fontina, mozarella and .... are you ready for this... Emmentaler cheese.

Thanks - they were so amazing. I did see them in various stages of preparation and at one point I saw a very long log which looked more like pasta than crepe but I think you/re probably right. thanks.

We were on trip of lifetime to Italy and our guide took us to the DaCostantino Restaurant on Amalfi coast. We ate the most divine creation called 3 cheese crepes. I saw them in a long roll (about 1- 2 inches wide and 15 inches long. Cheese inside a roll of something that I assumed to be pasta dough? The log was then sliced into 1/2 inch slices, dabbed with a bit of butter and lightly sprinkled with parmesean cheese. The next time I saw them was sliced and served on a platter. Anyone else ever thad this wonderful dish? Do you think it was pasta dough? Would I need to bake it for a bit? There was no sauce so don't know how it would keep from drying out. Or maybe it really was crepe batter rather than pasta dough. they also serve pizza so I'm guessing it was just a very quick final visit to the extremely hot pizza oven that browned the parm cheese slighlty. But I'm thinking it must have cooked at least once before that when it was in the log form? Anyone ever tried anything like this?
Pam

We were taken by a guide to the DaCostantino Restaurant and ate the most divine creation called 3 cheese crepes. I saw them in a long roll (about 1- 2 inches wide and 15 inches long. Cheese inside a roll of something that I assumed to be pasta dough? The log was then sliced into 1/2 inch slices, dabbed with a bit of butter and lightly sprinkled with parmesean cheese. The next time I saw them was sliced and served on a platter. Anyone else ever thad this wonderful dish? Do you think it was pasta dough? Would I need to bake it for a bit? There was no sauce so don't know how it would keep from drying out. Or maybe it really was crepe batter rather than pasta dough. they also serve pizza so I'm guessing it was just a very quick final visit to the extremely hot pizza oven that browned the parm cheese slighlty. But I'm thinking it must have cooked at least once before that when it was in the log form? Any ideas?
Pam

I desperately miss the Kemps brand light ice cream chocolate Andes After Dinner Mint. It was heavenly. Two of our local supermarkets - Pick & Save and Woodmans used to carry it. Both have dropped it. I don't know if it even still available but sure would love some. At the time P&S dropped it I contacted the Kemps and they were still manufacturing it.

I don't care how old or young, wealthy or poor etc folks are if I have visitors from out of town visit me they are going to Kopps. This is a local place that serves frozen custard that is world class and a really good burger. There is one in Brookfield (west suburb) one near Bayshore Mall (east and slightly north just off I43) and one near Southridge Mall on Layton. They don't offer much for indoor seating - so if you can pick a nice weather day and head there for lunch. The funny thing is now that I'm really trying to limit my calorie intake whenever friends come to visit they demand a return visit to Kopps.

Ok - we tossed them. He was actually out looking for morels and ran across these - After I tossed them he did some research and determined they were "cinnamon ferns" and according to what he was able to determine not toxic. I'm still glad I didn't eat them. Thanks all.

Hmmm, watched video and she did say not all were edible. Guess we'll have to do more research. thanks

They were picked in wild - but in a safe environment - no spraying - no toxins - it is a Wisconsin woods on private land that is used purely for recreation

my husband brought home what appear to me to be fiddleheads - never seen them in nature before - just on my plate. They have a white covering on them. does coating cook off - do I peel it?

Wow - thanks for all of your efforts. I actually talked with the Keebler rep - caught him stocking the shelves in the supermarket and he said they had been discontinued. I called corporate offices to let them know of my disappointment and their only suggestion was to try Dollar General or something like that because they would buy all of the discontinued merchandise. I noticed them on the internet too but didn't bother ordering because I figured it was probably an old listing. I know Walmart is powerful but can't think that Keebler or Kellogg's would make them just for Walmart. As I am typing this I'm thinking I should watch for Kellogg's product line. Maybe they discontinued them because they were going to switch over labeling or something. Good info FoiGras! Thanks

I miss Keebler brand wheat Snack Sticks. They were a cracker that was just sturdy enough to dip into cheese spreads and not as loaded with sodium. I'm still boycotting Keebler products to show my unhappiness. Think they've missed me?

I love capa cola ham - it's a spicy Italian. I frequently combine that with some caramelized onions and a nice cheese.

We're going to be on Mediterranean cruise. Docking in Livorno and looking for a recommendation for tour guide/driver for small group to explore Tuscany area in one day. Would love to visit a local market, maybe a cheese maker or winery and have a wonderful lunch. Ideally this would be someone who not only knows the area but loves food.

Hmm, I've had that globby cloudy thing at the bottom of some of the commercial red wine jugs that I've had in the past and always suspected that it was a mother vinegar but was a little dubious of just adding wine. It works huh? Does it need to be organic cause this was a pretty ordinary brand vinegar but came in gallon jugs.

I make vinegars. It's probably a little late for this year (unless you have everblooming plants) but the most popular raspberry vinegar. The hardest part is finding a source for good quality white wine vinegar. I buy bottles from a wine making supplier that come with foil tops. You just fill the bottles with your flavored vinegar, put on a screw on type lid that comes with it. Then this foil top that you dunk it boiling water. It ends up looking very professional. I attach a card with a recipe and I've had people begging me to remember to keep them on "the list". I've also made basil vinegars white wine vinegar with opal basil turns into a very pretty pink color. And for my brother who loves all things spicy I put a bunch of garlic, dried peppers and a handful of basil.

ok, Creative... I've got the place for you and it's even close. Try Polito's in Bondurant. I grew up in DM and moved away but whenever we come back I want pizza or capacolla sandwiches and onion rings. My fav was La Pizza House on SE 14th. The owner retired a few years ago but his son had started his own place - Polito's. The pizza is thin crust and great - the cappacola or italian sausage sandwiches are something I crave. I've heard that Dad came back out of retirement and reopened LaPizza House but it didn't have a great cleanliness feeling about it before it had been boarded up for a few years so I couldn't talk the rest of my family into checking it out - we just stick with Polito's. You are so lucky to live so close.

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La Pizza House
1013 SE 14th St, Des Moines, IA 50317

We've actually tried growing blueberries in our own backyard garden with no luck. I'm thinking maybe more to do with soil type that weather.

Yes, we go to Zaffiros - it's ok. Also Tomaso's (similiar to the Tomaso's in Cedarburg) it's pretty good. We actually drove to 27th & Ryan rd last night for my pizza fix - Zappia's. It is in the Mobil station and only does carry out. Used to be part of Infusino's.

Ok Sailing, I'll bite. Always looking for great pizza. Where would you recommend I try. By the way.... my favorite pizza is Infusino's in Racine /Kenosha. The problem is I live in Ozaukee County. My other fav is Zappa's just for taste - not atmosphere) It is in the Mobile station on 27th and Ryan and started out as Infusino's.

eggplant? I dunno - I may end up thinking so but I'll always be looking for onion rings. Good idea though

Pretty funny - probably I was multi-tasking and had Sanford link open - you are right - not where one would go looking for pizza/onionrings.