Gothamist: Julia Child's Life in France (And Eat Your Heart Out)

Jen

Wed, 03 May 2006 17:26:03 -0500

Aha - there is a location at Columbus and 70th, and when I went to zagat.com, they had a link to Bistro Cassis's URL... the menu is similar, and the Zagat review mentioned a move uptown, so I think it's now on the UWS.

Norman Baron

Wed, 03 May 2006 16:19:27 -0500

Your comment mentions Bistro Cassis at 70th and Columbus but the link is to one on 14th. Where is it?

daleth93

Wed, 03 May 2006 14:27:50 -0500

I use a recipe from http://williams-sonoma.com/ The trick I like is using half butter and half olive oil. This means you can get it hot enough for a crisp, light exterior without burning the butter -- it's easy and always comes out perfect. And ALWAYS set the timer; it cooks so quickly that a seconds either way make a big difference.

Bill

Wed, 03 May 2006 14:15:17 -0500

Americas Test Kitchen did a segment on Fish Meniuere (using sole). The recipe is simple, but getting this very delicate preparation to table, without ruining it is the trick. Putting the fried fish on warming plates in a 200 deg oven until you are done frying them all, was the takeaway from this recipe that i thought worthwhile. A tie into Julia, was her technique of salting the filets 5 min before flouring, to draw some of the moisture out of them. http://americastestkitchen.com/recipe.asp?recipeids=1536&iSeason=6 As my sons would say...thats sum gooooood eatin. bill