First, Margaret drinks a lot.

That said, my day began early in Minneapolis. After 5 hours of sleep, I
was up and at 'em. My flight left at 7:30 a.m. and I'm traveling
light. Had a sweet little month old girl in my row; she slept the
entire trip. The trip was uneventful--the best kind.

From LaGuardia I took a Super Shuttle to Margaret's swanky Upper East
Side address. She was happy to see me when I asked the concierge to
notify her that the cat had dragged in something from Minneapolis.

After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
an exquisite lunch with Marcel. I felt like Ma Kettle in my jeans and
cheap holiday turtleneck. The wait staff seemed not to notice.

When the waiter inquired if we would like an aperitif, Margaret's eyes
lit up. Sot. She had a glass of red wine (cab or merlot, she didn't
care), Marcel ordered Kir, and I was forced to order a Manhattan in
order to be sociable. Margaret said. The waiter cringed, but said
naught.

Margaret ordered the pate platter for her appetizer and it held two
slices of pate, a scoop of rillette, a lovely celery root salad, two
cornichons, and a mixed salad of baby greens. Also aspic bits that I
swear tasted of anise.

Marcel and I enjoyed Lobster Bisque from silver salvers. It was
wonderful. The restaurant was festive with white trees with white
lights.

For our entrees, Margaret ordered Veal Scaloppini (sp?)-- three
substantial slices were served with piped potatoes and a mushroom sauce
over "some kind of spinach." (Per Margaret.) The portions were far
larger than I would have expected from the lunch menu. Midway through,
Margaret ordered a second glass of wed wine whilst Marcel (he is such a
sweet!) and I contented ourselves with one libation.

Marcel ordered the salmon with french fries. The salmon was moist and
delicate; the fries were pretty good, too.

I ordered the lamb, sliced from the leg. Again, a far larger portion
than I was expecting -- five or six slices, roasted to medium doneness,
atop haricot vertes, and topped with an incredible sauce--our waiter
said it had its basis in roasted white eggplant; there were also chopped
shallots in it. It looked rather like tartar sauce in that it appeared
to be mayonnaisy and with texture. Awesome, totally awesome. My lamb
dish was accompanied by a roasted potato shell filled with a rosette of
mashed potatoes.

Dessert was the straw that broke this camel's back. Marcel ordered the
tarte tatin and on his recommendation I ordered creme brulee and a cup
of coffee. It was perfect. Absolutely perfect. His tarte tatin came
with a scoop of raspberry sherbet. Margaret chose the chocolate cake
with the soft interior, accompanied by a chocolate lace cookie cradling
a small scoop of chocolate ice cream. She doesn't eat dessert--until I
broke the cake and had the first taste.

Oh, our waiter was quite impressed with my tattoo. He also was curious
about how it was done. Aren't they all. I was aware of La Cote Basque
and never dreamed I'd actually dine there one day. You should go.

I have not been so uncomfortably full in a very, very long time. We
walked from the restaurant to Fifth Avenue and made a stop in St.
Patrick's Cathedral where I said a prayer for a dear friend who's in St.
Louis pretty well laid up for now. We went to Rockefeller Center just
in time to be shagged back away from the area. The weather is brisk and
clear and I was comfortable with my coat open. After being quite
uncomfortable for a long time, that fever passed and I gained my second
wind as we walked several blocks home from the bus stop. I managed to
keep Margaret upright and now we are home and she's feeding me again --
mango slices for their enzymes and booze-laden chocolates because she
got a deal on them. Light a candle.

-Barb, posting from Margaret's account

"Margaret Suran" > wrote in message
...
> First, Margaret drinks a lot.
>
> That said, my day began early in Minneapolis. After 5 hours of sleep, I
> was up and at 'em. My flight left at 7:30 a.m. and I'm traveling
> light. Had a sweet little month old girl in my row; she slept the
> entire trip. The trip was uneventful--the best kind.
>
> From LaGuardia I took a Super Shuttle to Margaret's swanky Upper East
> Side address. She was happy to see me when I asked the concierge to
> notify her that the cat had dragged in something from Minneapolis.
>
> After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
> an exquisite lunch with Marcel. I felt like Ma Kettle in my jeans and
> cheap holiday turtleneck. The wait staff seemed not to notice.
>
> When the waiter inquired if we would like an aperitif, Margaret's eyes
> lit up. Sot. She had a glass of red wine (cab or merlot, she didn't
> care), Marcel ordered Kir, and I was forced to order a Manhattan in
> order to be sociable. Margaret said. The waiter cringed, but said
> naught.
>
> Margaret ordered the pate platter for her appetizer and it held two
> slices of pate, a scoop of rillette, a lovely celery root salad, two
> cornichons, and a mixed salad of baby greens. Also aspic bits that I
> swear tasted of anise.
>
> Marcel and I enjoyed Lobster Bisque from silver salvers. It was
> wonderful. The restaurant was festive with white trees with white
> lights.
>
> For our entrees, Margaret ordered Veal Scaloppini (sp?)-- three
> substantial slices were served with piped potatoes and a mushroom sauce
> over "some kind of spinach." (Per Margaret.) The portions were far
> larger than I would have expected from the lunch menu. Midway through,
> Margaret ordered a second glass of wed wine whilst Marcel (he is such a
> sweet!) and I contented ourselves with one libation.
>
> Marcel ordered the salmon with french fries. The salmon was moist and
> delicate; the fries were pretty good, too.
>
> I ordered the lamb, sliced from the leg. Again, a far larger portion
> than I was expecting -- five or six slices, roasted to medium doneness,
> atop haricot vertes, and topped with an incredible sauce--our waiter
> said it had its basis in roasted white eggplant; there were also chopped
> shallots in it. It looked rather like tartar sauce in that it appeared
> to be mayonnaisy and with texture. Awesome, totally awesome. My lamb
> dish was accompanied by a roasted potato shell filled with a rosette of
> mashed potatoes.
>
> Dessert was the straw that broke this camel's back. Marcel ordered the
> tarte tatin and on his recommendation I ordered creme brulee and a cup
> of coffee. It was perfect. Absolutely perfect. His tarte tatin came
> with a scoop of raspberry sherbet. Margaret chose the chocolate cake
> with the soft interior, accompanied by a chocolate lace cookie cradling
> a small scoop of chocolate ice cream. She doesn't eat dessert--until I
> broke the cake and had the first taste.
>
> Oh, our waiter was quite impressed with my tattoo. He also was curious
> about how it was done. Aren't they all. I was aware of La Cote Basque
> and never dreamed I'd actually dine there one day. You should go.
>
> I have not been so uncomfortably full in a very, very long time. We
> walked from the restaurant to Fifth Avenue and made a stop in St.
> Patrick's Cathedral where I said a prayer for a dear friend who's in St.
> Louis pretty well laid up for now. We went to Rockefeller Center just
> in time to be shagged back away from the area. The weather is brisk and
> clear and I was comfortable with my coat open. After being quite
> uncomfortable for a long time, that fever passed and I gained my second
> wind as we walked several blocks home from the bus stop. I managed to
> keep Margaret upright and now we are home and she's feeding me again --
> mango slices for their enzymes and booze-laden chocolates because she
> got a deal on them. Light a candle.
>
> -Barb, posting from Margaret's account

Sounds like fun - no mater how much I enjoy the reading the bottom line is
I'm JEALOUS.

Enjoy,

Dimitri

in article , Margaret Suran at wrote
on 12/3/03 7:00 PM:

> First, Margaret drinks a lot.
>
> That said, my day began early in Minneapolis. After 5 hours of sleep, I
> was up and at 'em. My flight left at 7:30 a.m. and I'm traveling
> light. Had a sweet little month old girl in my row; she slept the
> entire trip. The trip was uneventful--the best kind.
>
> From LaGuardia I took a Super Shuttle to Margaret's swanky Upper East
> Side address. She was happy to see me when I asked the concierge to
> notify her that the cat had dragged in something from Minneapolis.
>
> After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
> an exquisite lunch with Marcel. I felt like Ma Kettle in my jeans and
> cheap holiday turtleneck. The wait staff seemed not to notice.
>
> When the waiter inquired if we would like an aperitif, Margaret's eyes
> lit up. Sot. She had a glass of red wine (cab or merlot, she didn't
> care), Marcel ordered Kir, and I was forced to order a Manhattan in
> order to be sociable. Margaret said. The waiter cringed, but said
> naught.
>
> Margaret ordered the pate platter for her appetizer and it held two
> slices of pate, a scoop of rillette, a lovely celery root salad, two
> cornichons, and a mixed salad of baby greens. Also aspic bits that I
> swear tasted of anise.
>
> Marcel and I enjoyed Lobster Bisque from silver salvers. It was
> wonderful. The restaurant was festive with white trees with white
> lights.
>
> For our entrees, Margaret ordered Veal Scaloppini (sp?)-- three
> substantial slices were served with piped potatoes and a mushroom sauce
> over "some kind of spinach." (Per Margaret.) The portions were far
> larger than I would have expected from the lunch menu. Midway through,
> Margaret ordered a second glass of wed wine whilst Marcel (he is such a
> sweet!) and I contented ourselves with one libation.
>
> Marcel ordered the salmon with french fries. The salmon was moist and
> delicate; the fries were pretty good, too.
>
> I ordered the lamb, sliced from the leg. Again, a far larger portion
> than I was expecting -- five or six slices, roasted to medium doneness,
> atop haricot vertes, and topped with an incredible sauce--our waiter
> said it had its basis in roasted white eggplant; there were also chopped
> shallots in it. It looked rather like tartar sauce in that it appeared
> to be mayonnaisy and with texture. Awesome, totally awesome. My lamb
> dish was accompanied by a roasted potato shell filled with a rosette of
> mashed potatoes.
>
> Dessert was the straw that broke this camel's back. Marcel ordered the
> tarte tatin and on his recommendation I ordered creme brulee and a cup
> of coffee. It was perfect. Absolutely perfect. His tarte tatin came
> with a scoop of raspberry sherbet. Margaret chose the chocolate cake
> with the soft interior, accompanied by a chocolate lace cookie cradling
> a small scoop of chocolate ice cream. She doesn't eat dessert--until I
> broke the cake and had the first taste.
>
> Oh, our waiter was quite impressed with my tattoo. He also was curious
> about how it was done. Aren't they all. I was aware of La Cote Basque
> and never dreamed I'd actually dine there one day. You should go.
>
> I have not been so uncomfortably full in a very, very long time. We
> walked from the restaurant to Fifth Avenue and made a stop in St.
> Patrick's Cathedral where I said a prayer for a dear friend who's in St.
> Louis pretty well laid up for now. We went to Rockefeller Center just
> in time to be shagged back away from the area. The weather is brisk and
> clear and I was comfortable with my coat open. After being quite
> uncomfortable for a long time, that fever passed and I gained my second
> wind as we walked several blocks home from the bus stop. I managed to
> keep Margaret upright and now we are home and she's feeding me again --
> mango slices for their enzymes and booze-laden chocolates because she
> got a deal on them. Light a candle.
>
> -Barb, posting from Margaret's account

teeeheeee and when you watch the tree lighting tonight, you can think "I saw
it before it was lit". I made the mistake once--and only once--of attending
the tree lighting. It was my first year working in Manhattan, 1985, and I
worked around the corner from the tree. Met my (also Jewish) friend outside
my office and off we went. We were squeezed and squished and we didn't even
enjoy it! We were too far away to enjoy the musical performances. We were
too short to see anything, anyway. Finally, what was once unlit was
suddenly lit with thousands of bright lights....and the crowd dispersed.
Again, we were squished and squeezed and definitely did not enjoy it, in
fact, we feared for our very lives. We finally made it to the train station
and as we said our goodbyes for the evening, decided never again.

It will be just as pretty tomorrow!

Looking forward to seeing you Saturday!

On Wed, 03 Dec 2003 19:00:45 -0500, Margaret Suran >
wrote:


>
>After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
>an exquisite lunch with Marcel. I felt like Ma Kettle in my jeans and
>cheap holiday turtleneck. The wait staff seemed not to notice.
>

>-Barb, posting from Margaret's account


Madame, you are beginning this adventure in THE most wonderful way I
can imagine...good friends, good food & woo-hoo, a hotsy totsy
restaurant!

Boron

Boron Elgar > wrote:
> On Wed, 03 Dec 2003 19:00:45 -0500, Margaret Suran >
> wrote:


>>
>>After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
>>an exquisite lunch with Marcel. I felt like Ma Kettle in my jeans and
>>cheap holiday turtleneck. The wait staff seemed not to notice.
>>

>>-Barb, posting from Margaret's account


> Madame, you are beginning this adventure in THE most wonderful way I
> can imagine...good friends, good food & woo-hoo, a hotsy totsy
> restaurant!

These kind of adventures are what life is all about!

On 2003-12-04, Margaret Suran > wrote:

> First, Margaret drinks a lot.

Well, at least she didn't start a whole thread braggin' about going on
a binge. Day 1, indeed!

nb

Margaret Suran > wrote in :

> have not been so uncomfortably full in a very, very long time. We
> walked from the restaurant to Fifth Avenue and made a stop in St.
> Patrick's Cathedral where I said a prayer for a dear friend who's in St.
> Louis pretty well laid up for now. We went to Rockefeller Center just
> in time to be shagged back away from the area. The weather is brisk and
> clear and I was comfortable with my coat open. After being quite
> uncomfortable for a long time, that fever passed and I gained my second
> wind as we walked several blocks home from the bus stop. I managed to
> keep Margaret upright and now we are home and she's feeding me again --
> mango slices for their enzymes and booze-laden chocolates because she
> got a deal on them. Light a candle.
>
> -Barb, posting from Margaret's account
>

I burped for you.

--
And the beet goes on! (or under)
-me just a while ago

Margaret Suran wrote:
>
> First, Margaret drinks a lot.
>


D'ya suppose that's why she's so well preserved?

Seriously, I wouldn't complain. it sounds as though she's taking
VERY good care of you. (Yeah, I'm jealous!)

gloria p

Margaret Suran wrote:
> After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
> an exquisite lunch with Marcel.

Boy, I saw this and thought, "Great! Basque food!"
Only to read on and discover not. Oh, well. I'm sure
everything was delicious, but not what I think of
as Basque food. But I did get all excited again at
the mention of Tarte Tatin! That does it! I'm
going to finally make one. I'll do it over Xmas
vacation. I've collected a million recipes for it
but have just never gotten around to actually making
it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Her Holiness wrote:

> I have not been so uncomfortably full in a very, very long time. We
> walked from the restaurant to Fifth Avenue and made a stop in St.
> Patrick's Cathedral where I said a prayer for a dear friend who's in St.
> Louis pretty well laid up for now. We went to Rockefeller Center just
> in time to be shagged back away from the area. The weather is brisk and
> clear and I was comfortable with my coat open. After being quite
> uncomfortable for a long time, that fever passed and I gained my second
> wind as we walked several blocks home from the bus stop. I managed to
> keep Margaret upright and now we are home and she's feeding me again --
> mango slices for their enzymes and booze-laden chocolates because she
> got a deal on them. Light a candle.
>
> -Barb, posting from Margaret's account

Missed you by 3 days. Our Sunday trip to the city started at St
Pat's, rambled down to the village, and back up again, with a
loooooooooooong pause at the Empire State building (an hour an a
half wait in a line that went down and up escalators, through metal
detectors, and up two elevators.

maxine in ri

"Kate Connally" > wrote in message
...
> Margaret Suran wrote:
> > After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
> > an exquisite lunch with Marcel.
>
> Boy, I saw this and thought, "Great! Basque food!"
> Only to read on and discover not. Oh, well. I'm sure
> everything was delicious, but not what I think of
> as Basque food. But I did get all excited again at
> the mention of Tarte Tatin! That does it! I'm
> going to finally make one. I'll do it over Xmas
> vacation. I've collected a million recipes for it
> but have just never gotten around to actually making
> it.
>
> Kate

I hope you collected Kay Hartman's peach recipe. It was the best I've ever
tasted. I even purchased a tatin pan after eating more than my share of one
of her Tart Tatins! Still haven't used it though.

Charlie

Charles Gifford wrote:
>
> "Kate Connally" > wrote in message
> ...
> > Margaret Suran wrote:
> > > After a cup of coffee and some rugelach, we cabbed to La Cote Basque for
> > > an exquisite lunch with Marcel.
> >
> > Boy, I saw this and thought, "Great! Basque food!"
> > Only to read on and discover not. Oh, well. I'm sure
> > everything was delicious, but not what I think of
> > as Basque food. But I did get all excited again at
> > the mention of Tarte Tatin! That does it! I'm
> > going to finally make one. I'll do it over Xmas
> > vacation. I've collected a million recipes for it
> > but have just never gotten around to actually making
> > it.
> >
> > Kate
>
> I hope you collected Kay Hartman's peach recipe. It was the best I've ever
> tasted. I even purchased a tatin pan after eating more than my share of one
> of her Tart Tatins! Still haven't used it though.
>
> Charlie

Well, no, I'm afraid I didn't. Do you have it?
Can't make it this time of year anyhow, but I can
make it next summer. Who ever heard of peach
tatin anyway? ;-) So, send me the recipe, please.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> >
> > I hope you collected Kay Hartman's peach recipe. It was the best I've
ever
> > tasted. I even purchased a tatin pan after eating more than my share of
one
> > of her Tart Tatins! Still haven't used it though.
> >
> > Charlie
>
> Well, no, I'm afraid I didn't. Do you have it?
> Can't make it this time of year anyhow, but I can
> make it next summer. Who ever heard of peach
> tatin anyway? ;-) So, send me the recipe, please.
> Kate

I don't seem to have it typed and on my computer. I know I have it
somewhere. I'll post it when I find it.

Charlie

"Charles Gifford" > wrote in message
nk.net...
>
> "Kate Connally" > wrote in message
> ...
> > >
> > > I hope you collected Kay Hartman's peach recipe. It was the best I've
> ever
> > > tasted. I even purchased a tatin pan after eating more than my share
of
> one
> > > of her Tart Tatins! Still haven't used it though.
> > >
> > > Charlie
> >
> > Well, no, I'm afraid I didn't. Do you have it?
> > Can't make it this time of year anyhow, but I can
> > make it next summer. Who ever heard of peach
> > tatin anyway? ;-) So, send me the recipe, please.
> > Kate
>
> I don't seem to have it typed and on my computer. I know I have it
> somewhere. I'll post it when I find it.
>
> Charlie

Here it is! I didn't find it but Janis was kind enough to send it to me.

Charlie

----------------------
I made this recipe for the San Diego cook-in. I liked it a lot, as
did Jack who requested that I make it again. The recipe comes from
_French Food American Accent_ by Debra Ponzek and Joan Schwartz. I
love this book. Everything I've made from it has been delicious.

Kay

Peach Tarte Tatin

Makes 8 servings

For Sweet Pate Brisee

1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 tablespoon sugar
1 stick plus 7 tablespoons butter (7 1/2 ounces), at room temperature
1/3 cup cold water

In the bowl of an electric mixer, using the dough hook on low speed
(or use a hand-held mixer), combine the flour, salt, and sugar. Add
the butter by chunks, waiting for each to be incorporated before
adding the next. When the mixture is the consistency of coarse meal,
add the water and mix thoroughly, but do not overmix, which would
toughen the dough. The dough will be moist.

Gently shape the dough into a disc, wrap in plastic wrap, and
refrigerate at least 4 hours or overnight. When ready to bake, roll
the dough into a 9-inch circle, 1/8 inch thick. [I think I rolled
the dough at least twice that thickness.]

For the Tarte Tatin

6 tablespoons butter, plus extra, if needed, for buttering the pan
3/4 cup sugar
1 vanilla bean, split and scraped (optional) [I used the bean]
4 medium to large almost-ripe peaches, pitted and quartered [The
peaches I used were ripe and I peeled them, contrary to the
recipe. I also used enough peaches to cover the bottom of the
pan.]

In a large, heavy skillet over medium-high heat, melt the butter,
sprinkle the sugar over it, and cook without stirring until the sugar
begins to melt. Then stir gently, as the sugar begins to caramelize.

Add the optional vanilla bean seeds. When the mixture begins to
bubble, add the peaches and simmer until they caramelize, about 20
minutes.

Preheat the oven to 375 degrees F.

Arrange the caramelized peaches skin-side down [mine had no skins] in
a 9-inch cake pan, preferably nonstick. (If you use a regular pan or
the traditional heavy skillet, butter it.) [I used a 9-inch
stainless steel cake pan. I buttered it before filling it. The
tarte slid out of the pan without problem much to my surprise.]
Cover with the crust and bake until golden brown, 20 to 25 minutes.
Allow to cool at room temperature 5 minutes, then invert onto a
rimmed serving plate (the tarte will be juicy), tapping gently all
around to release the peaches. Serve warm.

Make-ahead Notes

The sweet pate brisee must be chilled 4 hours or overnight; it can be
frozen up to 1 month.

The sliced peaches can be refrigerated up to 12 hours.

The baked tarte Tatin can be refrigerated in the baking pan
overnight; rewarm in a 200 degrees F oven, then invert and serve.
-----------------------------------------