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May Bon Appetit

Risottogirl's picture

This has to be a record for me.


I have tried and really liked THREE recipes from this issue. A FOURTH is resting for tomorrow and a FIFTH is cooking for dinner tonight.


I received the issue last Tuesday.


That hasn't happened in a good long while with ANY magazine.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gary's picture

(post #37316, reply #1 of 25)

Don't leave us hanging! Which ones are you talking about?

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

soupereasy's picture

(post #37316, reply #6 of 25)

I made the Moroccan chicken with lemons and olives sat. after work. It was easy and really good. (Especially as I was tired and cranky and didn't want to cook at all!;))

Risottogirl's picture

(post #37316, reply #9 of 25)

Sorry :)


Thai Green Curry with Seafood (had no mussels, used scallops and shrimp only)


Seared Scallops with Yellow Miso and Bok Choy (added shiitakes and sesame seeds)


Cauliflower and Chickpea Stew (great leftover!!)


Zin Braised Shortribs with Parsnip Mashed Potatoes (ribs made but not eaten yet)


Fennel and Sundried Tomato Sausage (last night with ww spaghetti not polenta)



Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay


Edited 4/6/2009 1:20 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gretchen's picture

(post #37316, reply #10 of 25)

when you all posted about this issue, I thought you meant the last one. BUT DH had put mine aside in another pile which I thankfully found before we left for the beach.


SO excited--making the Thai green curry tonight with mussels, shrimp and grouper cheeks.  I have made Thai green curry with salmon before, and shrimp. Just love it.


LOTS of great sounding recipes--I also have 15 or so pages marked.


For the person wanting the smoked trout recipe--it is pretty "regular" smoked trout with cream cheese, etc. I can post it or I'm sure it's on the BA site.


Gretchen
Gretchen
Gretchen's picture

(post #37316, reply #11 of 25)

Made it last night with just mussels and grouper cheeks. I didn't read the recipe thoroughly and forgot the bok choy!! DUH!  I had frozen snow peas so used that. JUST wonderful. I even thought about haricots verts that I had. This is such a keeper.

Gretchen

Gretchen
Carole4's picture

(post #37316, reply #12 of 25)

This recipe is going be our dinner Friday night. Sounds good and it caught my eye as we love curry dishes.

Glenys's picture

(post #37316, reply #13 of 25)

I did olive oil poached halibut cheeks the other night with salsa verde. Cheeks rule!

BTW, I just received the issue yesterday after I'd purchased some bok choy. Do you get the tiny finger bok choy?


Edited 4/8/2009 1:48 pm by Glenys

Gretchen's picture

(post #37316, reply #14 of 25)

I don't know if you would call it "finger", but in Charlotte at the market they sell "baby" bok choy. It is more like a "hand". Is "finger" smaller?  How delicious would that be!

Gretchen

Gretchen
Glenys's picture

(post #37316, reply #15 of 25)

Yes, much smaller, about three inch long bunches.

soupereasy's picture

(post #37316, reply #16 of 25)

Would "finger" bok choy be the same as shang hai tips? (sp)

Glenys's picture

(post #37316, reply #18 of 25)

Bok choy has the white crisp stem and green tops, in all the sizes. The Shanghai bok choy is all green and it's often softer in texture. It's easier here to find smaller Shanghai bok choy but the babies I found yesterday were very, very tiny. According to the sign they were grown in California, which is good since I don't buy produce from China.


Edited 4/8/2009 4:23 pm by Glenys

Risottogirl's picture

(post #37316, reply #19 of 25)

One of our local produce stores stocks a good selection of Asian vegetables (grown in CA, now but locally later) and I can always find bok choy in at least four sizes...love the mini-est size!


Lots and lots of other greens in different sizes too.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Lee's picture

(post #37316, reply #17 of 25)

Isn't it good?  I made it last week and we really enjoyed it.

whatscooking's picture

(post #37316, reply #24 of 25)

I made that too and loved it. 

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain

http://theoutdatedkitchen.blogspot.com/

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

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Heather's picture

(post #37316, reply #20 of 25)

I made the seared scallops with bok choy tonight and it was delicious. We got very tiny bok choy at the Asian market and they were adorable cut in half.
I'll be making this one again.

ashleyd's picture

(post #37316, reply #21 of 25)

Just goes to show that it's different strokes for different folks, not one of those appeals to me.


Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

Wolvie's picture

(post #37316, reply #22 of 25)

I've made most of these too - nice issue.

 

 

Adele's picture

(post #37316, reply #23 of 25)

I made the Peanut Butter Banana Cream Pie as a thank you to a co-worker and I was really surprised at how good this was. 


I had to do a graham cracker crust though, as I obviously don't know what vanilla wafer cookies are, but I know they are NOT what I bought.  LOL


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

chiquiNO's picture

(post #37316, reply #25 of 25)

That tart looks fabulous, too.  I have always been a fan of B.A. Have been getting it for many many years....but lately the last 4-6 months have been stellar!!!  I loved their Thanksgiving issue...Christmas, too.


Gourmet is especially good this month, too.  Just wish I had the $$$$ and the people to cook for....could never eat all these fab meals by myself!!!


 

 

jaq's picture

(post #37316, reply #2 of 25)

Did you see those diner desserts? Decadent!

Lee's picture

(post #37316, reply #3 of 25)

I made the herb roasted salmon with roasted carrots, potatoes and sugar snap peas and the yogurt sauce tonight.  Very nice dish.  We liked the yogurt sauce.  I used no-fat Greek yogurt and thinned it with skim milk.  The salmon itself, farmed Loch Duart Scottish salmon, was good, but I'm sure the dish will be better when wild salmon comes to the market.


What's the fourth dish you made? 

Biscuit's picture

(post #37316, reply #4 of 25)

I just bought this issue.  Thanks for the recommendations!  I don't have a subscription, but I pick up an issue here and there if they really look good.  This issue really looked good.

Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

FL.Cook's picture

(post #37316, reply #5 of 25)

I got an offer for $10 for the year, plus a gift to someone!!  I gave it to one of my DIL's.  Can't beat that for $10!!  I also got Southern Cooking for $6 for a year!!  I'm having a problem, as I'm used to CT and FC that only come every other month, so now I have those plus the other two every month, so I have many unread magazines at the moment!!

Carole

Carole
ICDOCEAN1's picture

(post #37316, reply #7 of 25)

I must have twenty pages tagged to make, the most interesting is the pasta alla gricia and the trout spread.  Then the risotto with sausages looks good and I have made a lot of sausages this past week that would be a nice treat. 


Zinfandel braised short ribs are on the list oh and the steak sandwiches with bacon arugula, camembert and caramelized onion...DH eyeballed that one right away.


Curious to see what you have made.


 




 


msm-s's picture

(post #37316, reply #8 of 25)

oh oh oh - is that a smoked trout spread? I may have to buy a copy myself!