On Sun, 26 Dec 2010 03:41:59 -0800, "Bob Terwilliger"
> wrote:

>Braised Radicchio and Leeks: I was able to get the "Treviso" variety of
>radicchio, which is oblong and is more highly prized for some reason....

This was a great sounding meal!

I'll have to check out this Treviso variety. There are some new (at
least to me) things popping up around here lately, too -- such as
"Ancient Sweets" red peppers, almost a foot long, 1-1/2 inches
diameter.

>Butter-Cooked Oysters and Mushrooms: The oysters were big and plump. They
>were also very full-flavored, almost to the point of being disconcerting. I
>used the mixture as a kind of condiment for the steak, and it worked very
>well in that role.

What kind of oysters did you use?

I'll plan to try your pudding recipe; it sounds rich.

>....Pour into bowl; remove vanilla bean husk....

Did you save the husk, either to place it into a jar of sugar or for
some other use?

-- Larry