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  1. salamooch

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    Dec 11th 2007, 16:51

    Yeah....make sure your spoons are CLEAN...and you should do it in no more than 3 turns! Are you familiar with the one spoon quenelle? Allez! Allez!

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  2. RisingDamp666

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    Dec 13th 2007, 00:09

    Quenelles of truffled risotto in a braised lamb confit drizzled with a balsamic fig reduction, topped with shaved white truffle and served with an '01 Brunello Di Montalcino. Now that's entertainment!

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  3. ChristaSeychew

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    Dec 11th 2007, 16:57

    Here’s what salamooch is talking about....

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  4. viking

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    Dec 12th 2007, 10:00

    Here's a trick that everyone except vegetarians can try, for a very reasonable amount you can purchase mixed cold cut ends, chop them in a food processor with flavored .mustard and mayo, season to your personal taste. As a spread or stuff peppers with this and cheese makes a killer appetizer. From Guercio's of course.

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  5. MikeLibra

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    Dec 12th 2007, 08:10

    Christa,

    The Aji a-Hot is a wonderful roasted red pepper spread, great on grilled bread, or added to a sauce, or in a soup, and makes a nice dip as well.

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  6. lauras

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    Dec 19th 2007, 15:24

    I second the comment about the Peruvian pepper dip. It is fantastic. I purchased some at a farmer's market this past summer.

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