Comments for Table Talk

Comment on Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes by Liren

Liren — Wed, 19 Jun 2013 00:39:19 +0000

Debi, this is so smart, to stuff beautiful artichokes with quinoa! I just love how this is so full of all the things I love – corn and pesto and sundried tomatoes!

Comment on Roasted Fingerling Potato Salad with Corn, Blue Cheese & Lemony Creme Fraiche Dressing by Oui, Chef

Oui, Chef — Tue, 11 Jun 2013 01:32:27 +0000

Love the sound of this dish…so smart to roast the potatoes rather than boiling them. YUM!

Comment on Golumpki (Polish Stuffed Cabbage) Recipe by tom s

tom s — Thu, 30 May 2013 22:30:44 +0000

I too am polish and my grandmother made all of these dishes every holiday, I don’t know how she did it. She taught my Mother and my mother has taught me. The one key thing is we line the pan with cabbage then place the finished rolls place pats of butter over them and cover with more cabbage.
This keeps them moist and gives you a lot of extra tasty cabbage to eat. I bought the ingredients for turkey version last week also got some veal to try that. We always used the tomato soup gravy which I love. The rolls can also be held in place with a toothpick if people want.

Comment on Arugula, Shaved Asparagus, and Avocado Salad with Beet Infused Goat Cheese Recipe by Asparagus and Beetroot Salad Recipe | sweet rehab

Asparagus and Beetroot Salad Recipe | sweet rehab — Fri, 24 May 2013 08:11:52 +0000

[...] Arugula, Shaved Asparagus, and Avocado Salad with Beet Infused Goat Cheese Recipe from TableTalk [...]

Comment on Chicken Salad with Chinese Mustard Vinaigrette by Oui, Chef

Oui, Chef — Sun, 21 Apr 2013 21:28:25 +0000

The dressing sounds awesome, can’t wait for the temps to rise so I can make this crisp, fresh salad.

Comment on Chicken Salad with Chinese Mustard Vinaigrette by Debi

Debi — Wed, 10 Apr 2013 21:47:13 +0000

Hey Susan!
Yes, mayo will work well as a substitute for the raw egg yolk. Start with 1 tablespoon, but you may need to add a bit more to create a creamier dressing. Hope you enjoy!

Comment on Chicken Salad with Chinese Mustard Vinaigrette by Susan

Susan — Wed, 10 Apr 2013 15:34:26 +0000

This looks delicious, Debi! The chicken breast preparation, the salad ingredients and dressing all sound wonderful. I wonder if I could substitute a tablespoon of mayo for the raw egg yolk? I usually don’t buy pasteurized eggs. I’d love to make this for our dinner soon.

Comment on Bourbon Shrimp by Relish Blogs – Week 4.8

Relish Blogs – Week 4.8 — Fri, 05 Apr 2013 13:54:49 +0000

[...] of pretty much anything with ‘bourbon’ in the title, so she had our attention. She serves her Bourbon Shrimp as an appetizer, but we could see it as a main course just as easily. A full-flavor, ten-minute, [...]

Comment on Bourbon Shrimp by Oui, Chef

Oui, Chef — Thu, 28 Mar 2013 01:51:28 +0000

If there’s Bourbon in the recipe title, I’m in!

Comment on Dinner at ABODE: A Pop Up by Sarah Ashley Schiear & Gregg Drusinsky by Debi

Debi — Wed, 20 Feb 2013 19:00:44 +0000

Hey Maggy! They are in the Old Bowery Station (168 Bowery). Seats for next weekend (March 1st on)–check back with Eventbrite; will be opening up soon.
Definitely check it out!