pumpkin and goat cheese lasagna
Wednesday, October 27, 2010
pumpkin and goat cheese lasagna
Tuesday, October 26, 2010
Sadly, I forgot my camera and so I was heavily reliant on the camera on the phone of my epicurean field trip companion. You can guarantee, there would have been photo after photo of all of the beautiful and equally delectable goodies (imported and otherwise) that Eataly's whopping 50,000 square feet has to offer.
After chowing down on paninis (sopressata - provolone and a mortadella - mustard - robbiola) and guzzling Italian sparkling water, our stomachs and heads were better armed to battle the aggressive crowds. Speck, Italian butter, and fresh pappardelle were tossed into the basket as we haphazardly navigated our way through the food mecca, lusting over the marbled steaks and white truffles and curiously sniffing through the cheeses.
Will I be racing back? Probably not with much urgency. In its current state, it's a frenzied tourist trap and really not fit for a practical, efficient shopping experience. But a few months down the road, when the lines have (hopefully) diminished and the tourists have exhausated their rounds, I look forward to cozying up to one of the bar counters and ordering a platter of salumi and cheese while raising my glass to the end of the molto chaos.
200 5th Ave.
Monday, October 25, 2010
Sunday, October 24, 2010
Friday, October 22, 2010
Olabisi Wines Tasting Room
Outdoor Terrace at Cade Winery
And then the potato rolls hit the buttered cast iron griddle and I was hanging half my body out the window for air. This was a joke, right?
Nope. No joke. This was my real life Thursday night. There was also some triple-cream, pungently aromatic Brie, an aged goat's milk Gouda, sliced salami, hot and fresh-from-the-oven flatbread, and a green olive tapenade for spreading. And then the lobster salad, with the perfect meat to celery to mayo ratio was spooned onto the buttery, toasted rolls and I was just dumbfounded. Mouth agape. Turns out, there's nothing a male could do to be any more attractive than when they're handing you a homemade lobster roll on a toasted buttery potato bun. Nope. No, there is not. That is it. Take note, dudes.
I mean, get out of here with that claw meat!
As far as the bubbly goes, I jotted down tasting notes but they'll do no one any good. As usual, there was an interesting variety of bottles which challenged and excited our palates. But to be honest, I had checked out after my lobster roll. The names of the bottles will have to remain "TBD" until I've been pinched or woken up and the dream-sequence has ended.
Ain't bubbly grand?
Wednesday, October 20, 2010
I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might be synonymous with Summer picnics, you'd have to be cray-zay to fill up a big old cast iron cauldron with scalding hot, bubbling oil, while carefully frying batch after sweaty batch while the barometer outside (and soon to be inside) is creeping past 90F. No way, no how, not eva. But now that it's comfortably cool--and arguably chilly--a platter of perfectly crispy and flavorful fried chicken with a side of creamy mashed potatoes and cool, crunchy, cucumber salad has quickly become synonymous with the absolute best of the best that Fall has to offer.
'Cause I said so.
And before you reach for that 6-pack of your favorite brew, Jon Troutman of Cork'd suggests a different kind of fizz: "Fried food absolutely screams for bubbles. Because this is the ultimate in fried chicken, you should be drinking (what I consider to be) the ultimate in bubbles. Egly-Ouriet is a small producer in the Ambonnay region of Champagne, this wine combines unparalleled richness and finesse...all for under $50. Save your Dom P for the* club."
*I so tried to get him to change that last "the" to "da" but alas, can't win 'em all.
Ad Hoc Fried Chicken (keep in mind this requires an overnight brine so plan ahead)
Yukon Gold Mashed Potatoes (feel free to wing these as this recipe calls for LOTS o' cream)
Cucumber Salad with Sour Cream and Dill Dressing
2 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup cream
2 tbsp. dijon or whole grain mustard
2 tbsp. lingonberry preserves
In a small skillet over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then slowly whisk in the stock. Allow it to thicken for a minute or so then add in the cream, mustard, lingonberry preserves, salt and pepper, and whisk. Reduce heat to warm and serve.
"Homemade" Chocolate Pudding: My-T-Fine (box mix) all the way. It most certainly lives up to its name. And then some. Don't scoff. I dare you to not eat it all before your guests arrive. DARE you!
Tuesday, October 19, 2010
Monday, October 18, 2010
Broiled or grilled chicken, Japanese style* with shredded vegetables (i.e. grated raw cucumber or carrots) topped with a soy dipping sauce and/or soy-based marinade
Pan-roasted tuna steaks with sliced avocado and mayo flavored with wasabi and topped with thinly sliced scallion
Friday, October 15, 2010
Friday also allows for a certain level of indulgence. Although apparently this past Wednesday did too, which entailed a post wine tasting trip to Bar Boulud where we sipped on a bottle of private label Champagne and then a Northern Rhone Syrah and recklessly nibbled on pomme frites dipped in homemade mayonnaise and cheese and charcuterie plates that could make you blush. Let's just say I woke up with more of a moral hangover than anything else. I'm going to need to hire someone else to deal with my credit card bill this month. Because I'm not looking at it. (Mom, please don't call me to talk about this. Love you. XO.)
Thursday, October 14, 2010
Wednesday, October 13, 2010
You know what else? I'm very much into Fall produce. Butternut squash, mushrooms, brussels sprouts, apples, and more, they're the kind of things that beg for experimentation in the kitchen. They are the kind of things that get me up and out of bed, bright eyed and bushy tailed, early on a Saturday morning.The promise of a day devoted to nothing but my own agenda and the produce that will be the inspiration behind dinner. And this weekend? It's the undeniably adorable and equally delicious brussel sprout.
Tuesday, October 12, 2010
Saturday, October 9, 2010
Wednesday, October 6, 2010
Here's what's going on this weekend. Finalize that guest list.