Posts by Wildwood

When I make a Thai red or Panang curry using lamb, the meat never comes out REALLY tender, and I'd like to know what I'm doing wrong.   Here's what I currently do. For the meat, I've tried using the generic "diced lamb" sold...

This weekend we had guests spend the night and for breakfast served :--Bloody Mary's--Eggs Benedict with salmon and dill-hollandaise--Roasted asparagusIt turned out to be a warm and sunny Sunday, so we all took a long leisurly walk with...

Thanks to everyone who responded. We had our little dinner party Saturday night and took BDL's suggestion for the mashed potatoes with parsnips - they were wonderful and really did give them a new dimension. We'd paired the spuds and...

This is a follow-on from my original post "Critique of special menu required please". To summarize, we're planning a mains of calves liver with polenta or mashed potato, prepared as much in advance as possible.Last weekend we...

Speaking of pesto, for those who haven't come across it, Nigella Lawson has a fabulous recipe for Pea and pesto soup. It's great as-is, but I make my own pesto and use half chicken (or sometimes vegetable) stock and half water, and add a...

All-Clad pots and pansConcentrated stocks by More Than GourmetOld BayAroy-D coconut milkHand Brand Thai curry paste (as yet have only tried the red and Panang)Barkeeper's FriendE-Cloth (polishing cloth)Oven Pride oven cleanerMaldon Sea...

Thanks to all for the input. Our friends have their hearts set on liver and might be disappointed if it wasn’t the star attraction, so that has to stay. BDL, your points are well-taken concerning timing! All our friends gravitate...

Hi all...new member here.Hubby and I are planning an intimate dinner for two special friends. Offered a choice of dishes that might please them, one of their suggestions was calf's liver as a special treat. I've never put together a menu...