because why-the-hell-not-have-some-new-content..

...and because i find this particularly funny.  And because clearly, potato skins ARE the best accompaniment to political conversations with your dad.  obvs.

http://thehairpin.com/2011/10/im-so-sad-i-could-eat-a-horse-a-foodies-guide-to-eating-your-emotions

photo evidence - four-eff-BBQ-edition

we look a lot better here than I felt the next day at work... three cheers for the one-eyed rental fowl!

The Cat's Particulars

So long ago already, but before we segue fully into barbeque season, a little re-cap of the last fete! It was really the duck's quack, on all seven courses.

There was no static around the table, just pure meringue. A ritzy joint from start to finish.

Thanks to everyone for coming and being such darling guests!





The main - roasted leg of lamb - is courtesy of Fine Cooking (as it the red onion jam) and
the homemade compound butter was inspired by Design*Sponge columnist Ashley English.

The very bourbon-y mint juleps via the Kentucky Derby! (sorry I didn't have proper pewter cups).

I look forward to everyone's photos.

New York Times DIY Cooking Handbook

hey foodie geeks, thought you might be interested in this little series from the New York Times.  A few lovely little do-it-yourself things that might be fun to try.. I for one am jazzed about the tomato-chili jam, and Chinese chili-scallion oil (which I fell in love with while I was in China).
Here's the link: create away!

West Egg

Barely has our recovery day passed, and we're already thinking of the next one. Well, from our conversations Saturday night a seed was planted and now the idea has fully bloomed! Consult your calendars.

Theme to be announced shortly, but in the meantime, a teaser:

If it wasn't for the mist we could see your home across the bay....You always have a green light that burns all night at the end of your dock.

Memories of the British Raj -- November 14, 2009

Maybe the best title yet, this one -- Mr. McCall was inspired by the ever-present President's Choice.  The one where a giant samosa appeared, and possibly the only one where an outsider was invited to participate and gawk at our sheer insanity.. 

Iron Chef -- February 6, 2010

The one in which there was a secret ingredient -- MINT.  Will leave the highlights to the fabulous Mr. Schaan -- post away.

All things red -- April 24, 2010

Jill's magnum opus - color themed red.  Will leave the write up to miss Henry herself.. and when I remember what exactly it was that I contributed, I will post the recipe.  Promise.

"Stuffed" -- October 16, 2010

This dinner wins for most incredibly self-indulgent excess, hands down.  Cheese in EVERY SINGLE COURSE, and not one but TWO rounds of stuffed potatoes.  Whoa.
This kid was the host, and while a turducken did not, in the end, make an appearance, the beef wellington did have squirrels on it.  Truly.
Table settings included cranberry-chutney-stuffed apples as place cards.. the rest is a bit fuzzy.
For the welly recipe, click here.  (note that in order to avoid jill vomiting, onions caramelized in port were subbed in for the portabello mushrooms).

BYOB edition - January 22, 2011

Karen's epic soiree saw the four eff crew exercise restraint in portion sizes -- but not in liquor.  Good times were had by all -- even mr. spittles -- and highlights included karen and her CFM boots atop the kitchen counter.

Courses were as follows:

Bourbon: BBQ Bourbon chicken wings, with All-American cocktails
Vermouth: Scallops in Dijon vermouth cream sauce, with Chablis
White wine: French onion soup with garlic croutons and gruyere, with Beaujolais nouveau
Red wine: Truffled red wine risotto in parmesan broth, with pinot noir
Beer: Beer braised beef, with red wine
Cognac: roasted sweet potatoes with pancetta and cognac-soaked chestnuts; cognac carrots
Grand Marnier: chocolate souffle cake with cranberries; Grand Marnier coffee with whipped cream

Stellar lineup!

The recipe for the risotto can be found here. 
Foodies, post your recipes below!

A day of recovery, and a new birth

bonjour, ladies and gents -- as promised, voila the new online home of the 4f!  We now have a place to post the details, recipes and photos of each epic dinner, and to make mocking comments to one another on the interweb.  What more could you want? 

I will set up a post for each previous dinner, and you all can search for the recipes you'd made and pics you took and post away in the right spots.  Color commentary is welcome.  Annnnndd... GO!