I posted quite a few higher up this thread, but here goes:

scones [all of them]
shortbread
oatmeal raisin cookies
peanut butter cookies
brioche
sticky buns

That is what I can remember without the book in front of me. My daughter has made a bunch more, and finds the same issues. Like me, she continues to use this book since the flavors are enjoyed by her guests.

I continue to make items from this book with great success. But, there is a but. Even when I measure out the results precisely, the number of cookies, scones, and/or shortbreads that I get as a yield varies wildly from the stated number. The cooking times are often wildly inaccurate and I have a close-to-commercial oven.

None of this deters me however since the results make people swoon. I am very careful to mark the variances in the book since I bake so seldom, I would never remember that I got 7 2.5" shortbreads, not 8 3" ones.

Though I live in the Boston area, I have never actually been to one of her shops. I should do that someday.

Epic! What a great adventure.

This maybe the BEST COTM thread ever!

1. Gin in college is a mistake. Incidents, yes, let's call them that, have occurred. Sometimes you have to move away for a year or two until it all blows over.

2. Gin after aged 30 is not a mistake. And the quinine is an important nutrient.

3. Rhubarb syrup would be a fine hostess gift. Now I need to hostess something and invite all of you.

4. Chateau, food, √. I am in.

5. A fine Cote du Rhone wine is also a nice hostess gift, if I am the hostess.

:-)

Cambodian Grilled Chicken (Mann Oeng K'tem Sor, Marech), page 371

Like LN above, I chose this recipe for tonight's dinner based on what I had in the kitchen pantry, plus it sounded good. Our chicken had a full four hour spa with the marinade, complete with slashes. We used a grill basket which certainly made turning the bird easy. Next time, I might do a few more slashes since we all loved the flavor of the meat anywhere that was near one of them. Though he says the dipping sauce is a bit optional, this last moment with lime juice was wonderful. I would never make this without it.

Served with the first peas of the season! And a salad with local lettuce, radish, and cucumbers. [So happy to see early Summer vegetables at the local farm today.]

We were too hungry to take a picture. Maybe next time.

+2 for using the word gerrymander on a cooking board.

Two Greedy Italians doesn't exist in the Minuteman Library system, but there are "tons" of Big Small Plates to be had. I should read the nomination thread to learn more before voting.

I have never heard of parboiling potatoes for fries. Can't imagine there is enough structural integrity left after the dip in the hot water to keep them fry-like.

Never had leftover white fish fillets. What a novel concept! :-)

I will need to try this then. Reheating proteins has always been choosing the less evil option.

I find that lamb reheats best in the microwave. I rarely use that machine, but I am able to get the lamb warmed [enough] without further cooking it in that device.

However, you really don't need to reheat it at all. We enjoy slicing it, slathering some pita with a yogurt sauce, adding sliced lamb, and topping with lettuce, cucumbers, tomatoes and feta cheese. Or whatever you have handy.

This has become one of the most requested salads at chez smtucker. Just last weekend, I made 3 lbs of this salad for a graduation party last weekend with a bunch of 20-somethings. Not a bean was left.

I had totally forgotten about this thread. I have made lots of things from "Authentic Mexican" which is one of my favorite books. Posting now so I remember to review the items that I have made, even though most of them I didn't make this month.

Market Basket in Somerville carries both all the time these days.

Isn't a veloute generally made with chicken stock? What kind of stock do you think she would have used on a firm meatless Friday? Definitely wasn't fish; that I would have tasted immediately.

The evening started with a simple potato soup. Second course was smoked salmon with asparagus with a bit of hollandaise and fresh lemon. Then the endive with egg dish. For dessert she made a chocolate mousse.

Wouldn't that be fun? Sadly, I will be about eight hours south and just slightly west of there.

Driving home, we will cut north on I77 in Charlotte so we can avoid I95 which is the devil-road incarnate. Plus, I love the mountains.

There was lots of cream, and it had a pinkish hue, but for the life of me, I couldn't discern the flavors enough to replicate. This dear cousin is no longer with us so I can't pester her but I sure wish she had understood how much I wanted that recipe.

The boiled egg with sauce actually sounds plausible. I happened once to be in Paris, staying with my 18th cousins, during the start of Lent. Meals during that time, especially on Friday, used no meat. Instead, they made these dishes I have never had before or since, that used boiled eggs, shredded, chopped, sliced, and otherwise transformed baked and served with sauces. These cousins are very French, and apologized repeatedly about how they were sorry that they had to serve Lenten meals. Me? These were some of the most fascinating meals I have ever had!

The one I recall the best [and was not able to get a recipe] was served in a square casserole and had baked endive, sliced boiled eggs, and the most delicious sauce I have ever had. She sprinkled some fresh herbs over the top just before serving. She would not share the recipe "for this old thing" and instead gave me a recipe for a daube which of course I could have anywhere.

Thank you for sharing. I hadn't thought about that meal in a while. There were 12 cousins around the table ranging in age from about 25 to 86. Man do I need to make another trip to see all of them!

Hadn't noticed this recipe. I "made" up a recipe that is almost identical, except I use shaved parmesan after roasting. First time was on a whim, every subsequent time was by request.

It is indeed. Your notes on EYB have been very useful to me.

I am considering heading to Dixville Notch!

Swordfish are running, so I had to buy some at the market today. As others have reported, mixing up the glaze takes almost no time at all. I didn't make the sauces; just spooned the hoisin glaze over the fish as it came out of the cast iron pan.

Served with dry fried green beans and jasmine rice. No question we will have this again.

Evidently, my reading comprehension is in a downward spiral. Just didn't notice the lunch part of the original post. Thanks for pointing this out so they didn't head to someplace that was closed!

Dante's at the Sonesta hotel might meet your needs. Has a decent vegetarian selection, very wheelchair friendly, and a large parking lot [though you do have to pay.]

http://restaurantdante.com/menus.html

I will be out of town most of the month, cooking in my mother-in-law's kitchen in a town where Bon Appetite Y'All would be more practical. Simply can't commit this month to anything, much less Burma or Soul.

And since I can already hear the question, oh yea. I am bringing back Lily flour.

The name of the restaurant is 3rd Eye. It was hard to read the sign even standing on the sidewalk.

Sharing the couch with quianning...

Chickpeas with Turmeric, page 332
variation

I made some merguez sausage from a leg of lamb and needed some sides. This recipe called to me.

Sautee an onion in olive oil until brown then add garlic and cook for just a moment. Then add the chickpeas, the spices, and cover with water. Cook until tender. When ready, add freshly chopped herbs.

For the spices I used cumin and cayenne pepper, one of her suggestions. Instead of onion, I used shallots. I used instead water instead of stock. I also added freshly squeezed lemon juice with the herbs. I didn't decide to make this soon enough in the day to use dried chickpeas. Instead, I used one can of rinsed Goya.

Wow! Such a simple little recipe and so completely delicious. I love chickpeas in most forms, but this was beyond the pedantic. It will get a favorite marking on EYB.

Served with merguez sausages and plain bulgur pilaf, page 367. There is enough of everything leftover for tomorrow's lunch. Can't wait.

merguez

The street name is perfect! Did they wait for an open storefront just so they could grab that name? I enjoyed my time in and around Aguadilla a lot. Will need to venture to the South End soon.

Nice report. I keep reading this recipe, and then move on. Not sure why however.