Is anyone watching Gordon Ramsay's Kitchen Nightmares? I saw a few episodes of this in England this past summer, and now he is doing an American version. I know he has a foul mouth and a violent temper. I've never watched Hell's Kitchen cause watching a grown man yell at and demean people and throw pots and pans isn't my idea of entertainment. But so far he has been absolutely spot on with his observations and criticisms of some of the American eating establishments he has visited and turned around. He seems very perceptive about the weak spots at each restaurant and knows exactly who to point the finger at!

I just picked up "Advanced Bread and Pastry; a professional approach" by Michel Suas. This is a textbook that most culinary students would recognize. Roughly 1000 pages for about $60. Although geared towards the budding professional, there is a ton of great information for the advanced home baker's bread and pastry efforts. Do you really know why you need to scald milk for certain recipes? I didn't either. . .

I read recently that Butter Chicken and Chicken Tikka Masala were really the same dish, although the former name is more popular here in Canada and the latter is used in Britain. Hmmmm, my Madhur Jaffrey cookbook has recipes for both, and they are different. I often make Butter Chicken for a fairly splashy dinner party meal. Sorry, but it was Patek's jarred sauces that induced me to go back to making it from scratch. Chicken Makkhani (Butter Chicken) 1 recipe of tandoori chicken as below 4 Tbsp tomato paste + water to make 1 c. 1 cubic inch of fresh ginger, peeled and finely grated 1 1/4 c. 10% cream 1 tsp garam masala (or curry powder) 3/4 tsp salt 1/4 tsp sugar 1 fresh hot green chilli, finely chopped 1/4 tsp cayenne (or to taste) 1 Tbsp finely chopped fresh green coriander 4 tsp lemon juice 1 tsp ground roasted cumin seeds 1/2 cup unsalted butter Combine tomato paste, water, ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice and ground cumin. Mix well. (These can be prepared in advance and refrigerated until needed) Prepare tandoori chicken. Heat butter in wide sauté pan or large frying pan. When melted, add combined liquid ingredients. Bring to a simmer and cook on medium heat for a minute, whisking in the butter as you do so. Add the chicken pieces (but not any accumulated juices), Stir once and put chicken pieces on a warm serving platter. Spoon sauce over top and serve immediately. Tandoori Chicken Combine 2 Tbsp tandoori masala (recipe below, or use a commercial mix) with 2 Tbsp plain yogurt, 2 Tbsp lemon juice & 2 Tbsp veg oil. Marinate 1 kg skinless chicken parts (or use somewhat less boneless chicken) for 6-8 hrs minimum. Make a few gashes into the flesh of the chicken and rub the marinade into these for maximum infused flavour. Grill over HOT coals until done OR bake on a rack in 450F oven for about 30 min. Tandoori Masala 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring

This is one of my all time favourite recipes but I rarely make it because Clive doesn't "do" scallops. I've made it with shrimp and with lobster but I like it best with scallops. Coquilles St Jacques (Originally From The Woman's Day Encyclopedia of Cooking ) 1 1/4 Lb scallops butter (or margarine) 6 shallots (or green onions), chopped Bouquet Garni (dried parsley,celery leaves,thyme, bay leaf) 1 1/2 c dry white wine salt 12 mushrooms,finely chopped 1/3 c water or chicken broth juice of 1 lemon Fresh groud pepper 3 T Flour 4 egg yolks 1 c cream grated parmesan fine dry bread crumbs Wash scallops and dry with paper towel. Place in a saute pan with 2TBSP butter, the shallots and the Bouguet Garrni. Barely cover with white wine. Season with a little salt and bring to a boil. Turn down and simmer about 4 minutes or until the scallops are barely tender. Drain and save broth for sauce. When the scallops are cool enough tohandle cut in small pieces or in slices. Saute mushrooms in 2 TBSP butter for 2 or 3 minutes. Add broth or water,lemon juice, salt and pepper. Simmer until mushrooms are tender. Drain and reserve liquid. Combine the reserved liquids from the scallops and the mushrooms and heat. Melt 3 TBSP of butter in a sauce pan, blend in the flour, add the liquid, heat and stir until thickened and smooth. Cook for 2 or 3 minutes. Add the scallops, heat through. Beat the egg yolks and mix with the cream. Add this to the sauce and cook gently, do not boil. Add mushrooms and season to taste. Spoon into individual ramekins or shells, sprinkle with cheese and bread crumbs. Glaze under the broiler for just minute or two. NOTE: Can be made several hours in advance and then spooned into the dishes and placed under the broiler just before serving but let it come to room temp first.