tag:blogger.com,1999:blog-32159527164993751272023-12-14T18:48:35.782-05:00eat and greeta devotion to the perfect bite.Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.comBlogger506125tag:blogger.com,1999:blog-3215952716499375127.post-37757770048810135272011-06-09T14:45:00.003-04:002011-06-09T14:57:47.454-04:00the new easy button<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8HF2LT4ChVSI79vQz4kmJehhp-e_mjnve88XBb4Ys0bypjy8i87jClq7XWeOD8VQmo49dLhJrlDK9ipE_0SyGo8Kvlvwh-xtUHK13HRFGoZ0jY0AFWFpUlaT2iCoYDRszLLZruu9ELM/s1600/Co+Bafront.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8HF2LT4ChVSI79vQz4kmJehhp-e_mjnve88XBb4Ys0bypjy8i87jClq7XWeOD8VQmo49dLhJrlDK9ipE_0SyGo8Kvlvwh-xtUHK13HRFGoZ0jY0AFWFpUlaT2iCoYDRszLLZruu9ELM/s400/Co+Bafront.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5616293743445632978" /></a><div style="text-align: center;"><span class="Apple-style-span"><i>Photo courtesy of <a href="http://www.insatiable-critic.com/Article.aspx?id=1380">Insatiable Critic</a></i></span></div><div><span class="Apple-style-span"><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">Dining in New York City is tough.<o:p></o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">Now, hear me out. In any big metropolitan area, it’s hard to argue with the fact that hype can often get in the way of truly enjoying a restaurant. High expectations or any at all, almost always lead to disappointment. It’s why I’ve trained myself to expect the worst in high stress situations to lessen the blow of defeat. Like wondering if he’ll call (<i>he won’t</i>) or will I land that dream job interview (<i>keep dreaming</i>) or can I handle XYZ (<i>the answer, quite simply, is no)</i>. I’ve come to realize that I seek some sort of masochistic-type solace in moments of panic. Problematic? Yes. Exhausting? Understatement. But if anything, this uncanny (read: deranged) defense mechanism has allowed me to be truly appreciative of the beauty of life's unexpected miracles. <o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">In short, expect nothing. And be happily surprised on a daily basis. You heard it here first.<o:p></o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">New York City boasts an intimidating number of dining destinations. So intimidating, in fact, it becomes a chore to even wrap your head around the enormity of its seemingly infinite and legendary restaurant scene. This is a first world problem in all its gluttonous glory.<o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">But in a city of over 18 million people, when a new hot spot gains serious notoriety, it can feel like all 18 million are jonesing for a chance to experience it at the same time. This makes getting in on the action a near impossible feat. <o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">There’s also this: I’m not a fan of crowds. I think it’s why I don’t bode particularly well in large groups, either—something about the fear of getting lost in the shuffle. <i>No, I’m not insecure. Why do you ask?</i><o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><i><br /></i></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">This notion of neglect can rear its gnarly head in the food world, too. All the hype and hysteria and tweets and tout can swallow a restaurant whole and spit it right back out for everyone on the corner of 6th and Carmine to see. The focus turns to the scene and the stereotypically flashy clientele while the food, devastatingly, gets moved to the proverbial back-burner. Because who cares about a pressed ficelle with a gorgeous<span class="apple-converted-space"><i> </i></span><i>schmear</i><span class="apple-converted-space"> </span>of fresh uni and powerfully piquant Korean mustard when the distracted diners prefer shrimp cocktail and a never-ending glass of Pinot Grigio. <i>And could I get some ice on the side?</i><o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><i><br /></i></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">The first time I noticed the unassuming Vietnamese restaurant, Co Ba, was one day during lunch when I was hurriedly walking by on 9th Avenue in lower Chelsea, only to stop abruptly in my tracks at the sight of a Banh Mi (Vietnamese baguette sandwich). While the Banh Mi could easily be considered another one of New York City’s crazed trends du jour, it was one that I hadn’t yet indulged in. But it was, however, one that I’d admittedly been dying to try. <o:p></o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">The narrow and dimly lit space is modestly decorated with calming jade walls, small dark mahogany tables and a pseudo art installation made up of Vietnamese straw conical hats. A sweet and smiling waiter happily handed me a menu to peruse when I noticed an old Lisa Loeb album, reminiscent of my childhood, was playing. For reasons unbeknownst to me, I immediately decided I liked the place. But first, it was time get into the Banh Mi Thit ($7).<o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: Arial, sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">I unfolded the neatly wrapped parchment paper to reveal a generously sized baguette, bursting at the seams with fresh cilantro and matchsticks of vibrant sweet-pickled carrots and daikon. Inside, an unobtrusive swipe of mayonnaise was topped with tender and slightly charred pieces of grilled honey plum glazed pork followed by slivers of Vietnamese country pate and finished off with paper-thin slices of jalapeno. At the first crunch of the baguette, getting a bit of each and every component in one bite, I couldn’t help but smile as I chomped and chewed. The sandwich was a mélange of unexpected combinations of textures and flavors. And yet, somewhat mysteriously, it all worked magnificently. Not a single element missing; not a single component out-shined by the next. It was a lesson in perfectly orchestrated balance. <o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">The next time I visited Co Ba was during the dinnertime rush. It had been the answer to the much-dreaded question(s):<span class="apple-converted-space"> </span><i>"Where should we go for dinner? Who can accommodate us? Do we need a reservation?"</i><span class="apple-converted-space"> </span>Typically, on a Friday night the answer is something along the lines of "Nowhere." The thought alone of trying to weasel our way into a bustling restaurant during primetime only to get slammed with a two hour long wait made me want to shimmy on out of my skinny jeans and hide under my down-laden covers.<span class="apple-converted-space"> </span><i>Make it stop!</i><o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><i><br /></i></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">But this time around, I was armed with a confident answer. And one that was, ever-so-conveniently, a mere two blocks away. <o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">Co Ba was not empty. Nor is it ever, really. But no matter what or when, there always seems to magically be a table available whenever a craving strikes. We waltzed right in and were greeted, as always, with a warm smile and a right-this-way gesture to our table. Typically, when I'm dining at this price-point (which, by the way, is affordable), my service expectations are not very high. It should be noted, however, that the wait staff is so genuinely kind and inviting. There aren't many places where I'd feel comfortable requesting a table for one. But here? Safe. Unpretentious. Welcoming.<o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">A great advantage to Co Ba's dinner menu is their selection of small plates, all of which beg to be shared. An order would not be complete without a plate of<span class="apple-converted-space"> </span><i>Goi vit</i><span class="apple-converted-space"> </span>where shredded ginger poached duck tops a crunchy cabbage salad with basil, shallot crisps, and a lime ginger dressing loaded with chilies ($7). Grilled prawns wrapped in delicate rice paper with rice noodles, basil and lettuce sing once dunked into the peanut dipping sauce served alongside (<i>Tom con</i><span class="apple-converted-space"> </span>$7). Then move your chopsticks over to some refreshing green papaya salad dressed with basil, shrimp, coconut-braised pork belly, crushed peanuts, and a spicy lime dressing (<i>Goi du du</i><span class="apple-converted-space"> </span>$6). A safe and less daring choice, perhaps, are the shrimp, pork, and vegetable spring rolls (<i>Cha Gio<span class="apple-converted-space"> </span></i>$6) but when they're served with lettuce and fresh herbs and a sweet and sour lime dipping sauce, it's hard to turn down at least one crispy, fried morsel. Less successful was the wok-seared lemongrass curry monkfish with basil, chili, onion, and peanuts (Co bam $8). Sadly, what sounded so promising left much to be desired. Thirsty? They've got a few by the glass options but I urge you to go with a bright and zippy New Zealand Sauvignon Blanc. The citrusy acidity is the perfect match to the heat levels here. Prefer a cocktail? The kumquat margarita on the rocks will do you more than just fine. I promise.<o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">After grazing through a lively selection of small plates, it's time to move towards the more substantial. The Banh Mi makes a dinner-time appearance with grilled five spice beef topped with watercress, house-made sweet pickled carrots and daikon, red onion, and jalapeno (<i>Banh mi bo</i>, $8.50). Cut neatly into thirds, this transcendental steak sandwich will have your table for two eyeing one another for that third and final piece. The charred, almost sugary pieces of tender beef paired with the peppery bite of the watercress make for a truly special moment—it just makes sense. What doesn't make sense, however, is why the<span class="apple-converted-space"> </span><i>Banh out thit nuong</i><span class="apple-converted-space"> </span>noodle dish is described on the menu as “house-made ravioli.” Imagine instead, a rice noodle pappardelle. Grilled honey glazed pork and julienned Vietnamese country ham top wide ribbons of rice noodles with basil, cilantro, chunks of cool cucumber, bean sprouts, shallot crisps, and finished off with the ever-popular chili-lime sauce ($15). The combination of textures and flavors and temperatures playing on this plate are nothing short of a stroke of genius. That's the thing about Vietnamese food—the balance is unlike anything you've ever experienced. Inventive and exciting in a way that never bores. <o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">If you're still hungry, the pan seared red snapper in a spicy lemongrass-pineapple sauce ($19) is handsomely presented with sprigs of cilantro and a side of Jasmine rice. It's crisp and sweet and the fish is fall apart tender and without warning, the heat chilies pull a sneak attack on you. But, a sip of that Sauvignon Blanc, heavy with grapefruit and green-grass notes will put that fire out in no time. And leave you grinning. For days.<o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">After the table has been cleared and I swirl that last sip of wine around in the glass, I notice Norah Jones's sweet and slightly raspy voice and smile. Trendy? Well, maybe eight years ago. But I'll take calm and nurturing over swanky and trendy any day of the week. <o:p></o:p></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">And it's not just because there's no line to battle to get in but because of the downright deliciousness of the food being served. Unassuming and unexpected. <o:p></o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><o:p> </o:p></span></p> <p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; "><br /></span></p><p style="margin:0in;margin-bottom:.0001pt;line-height:150%"><span style="line-height: 150%; font-family: 'Trebuchet MS', sans-serif; color: black; ">In short, expect nothing. Perfection will soon follow.<span class="Apple-style-span"><o:p></o:p></span></span></p></span></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com1tag:blogger.com,1999:blog-3215952716499375127.post-65618272516170499442011-05-19T09:49:00.001-04:002011-05-19T09:52:32.914-04:00spicy tuna tartar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyB4FTcTIXUkrisp2PJ4cjGWgbK1yc4YDSWcr_hn-7-_Tye611FO0-DUKNRr4ZrjRgyhylnu55mmFha2ZuA8LoHKwbOryd-Y1iWfF57F-kdymF11VqRGS_0vRuE_X9MWvL1DdZcEFlMc/s1600/photo+%252845%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyB4FTcTIXUkrisp2PJ4cjGWgbK1yc4YDSWcr_hn-7-_Tye611FO0-DUKNRr4ZrjRgyhylnu55mmFha2ZuA8LoHKwbOryd-Y1iWfF57F-kdymF11VqRGS_0vRuE_X9MWvL1DdZcEFlMc/s400/photo+%252845%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608424109414515586" /></a>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com1tag:blogger.com,1999:blog-3215952716499375127.post-36978064907079400602011-04-25T10:56:00.008-04:002011-04-25T16:33:34.554-04:00ladies who easter brunch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fVlBoxJQ9fzX9x9Oj-m_mfldazNYA-31x4Wnzw7jCuXSqBhIFMz_SwjGgicXHC4HfY0mWFvktVBR8b8RL_NTbhlz2GVJ7aJk03MocYbmIgToU2FQzmg7afxxhKx3Z01f6ZAoii3k9pU/s1600/photo+%252843%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fVlBoxJQ9fzX9x9Oj-m_mfldazNYA-31x4Wnzw7jCuXSqBhIFMz_SwjGgicXHC4HfY0mWFvktVBR8b8RL_NTbhlz2GVJ7aJk03MocYbmIgToU2FQzmg7afxxhKx3Z01f6ZAoii3k9pU/s400/photo+%252843%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599618611502025410" /></a><div style="text-align: left;">I use the term "ladies" loosely here. Particularly (and singularly) when referring to myself. You see, when the barometer abruptly hits 79 degrees Fahrenheit--albeit welcomed with arms wide open--and your oven is cranked up to 550 degrees Fahrenheit <i>and </i>you're buzzing around your apartment <i>and </i>you're joined by five other human beings who are also buzzing around your apartment, things tend to get...hot. And not in a Girls Gone Wild type of way. I assure you. Although, clothing was admittedly removed. By yours truly. More than once.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Three times. I had to make a costume change <i>three times</i> over the course of one Easter Brunch. Why, you ask? Again. Things got HOT.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Even with the AC coursing an arctic chill on full blast, the lack of air circulation throughout my apartment failed to deliver any relief for my glistening--no, dewy--guests and me. So after a round of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kir</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Royales</span>, we poured generous glasses of ice, cold <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Puerto</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ricans</span> (a light beer-based mimosa. don't ask. just try.) and kept 'em coming. What? Something had to cool Mama off.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And then we ate. And ate. And ate some more. Discomfort ensued. And then a round of Apples to Apples. And then? Well, then we ate again.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Happy Easter, "Ladies" and Gents!</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-08uSii-xdlDe-TxTr8ixa5JJ0B7u20etBLZEtCB3H_9LQ2tdN5paK_X2NnIyAb2RveJEizgC2DY3LvLzStvN_phLDr2wu6m3jtCjmWu5czaM32RG9WA-7dRfGvid0NullVEvInLrncg/s1600/photo+4.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-08uSii-xdlDe-TxTr8ixa5JJ0B7u20etBLZEtCB3H_9LQ2tdN5paK_X2NnIyAb2RveJEizgC2DY3LvLzStvN_phLDr2wu6m3jtCjmWu5czaM32RG9WA-7dRfGvid0NullVEvInLrncg/s400/photo+4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599610399419349010" /></a><div style="text-align: center;">[<span class="blsp-spelling-error" id="SPELLING_ERROR_4">kir</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">royales</span> to toast the man]</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2gPWvMiUWJOY0LAM7PLZcJmPN82l6jVC8aDX6g93bnGp2DSfE7Zj4AI8C4QNMqi3Ykp0S1f-Spr-Om2n7YNfXA530J8cJ-ZguvVX8tQZxI9IblqB-5upLuuBtRCmgzfYnaZ4KSL-rTw/s1600/photo+2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2gPWvMiUWJOY0LAM7PLZcJmPN82l6jVC8aDX6g93bnGp2DSfE7Zj4AI8C4QNMqi3Ykp0S1f-Spr-Om2n7YNfXA530J8cJ-ZguvVX8tQZxI9IblqB-5upLuuBtRCmgzfYnaZ4KSL-rTw/s400/photo+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599536482566974770" /></a><div style="text-align: center;">[the handsome, albeit massive, spread]</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3z0aG2sfWSdRIDhEXRv3QECAKjtGMBmQwGBziIOEqhY0et6I-6EMTLr___yN5bL95ggVjASkjiJQ8VEv3oiOHmJwjvdWTY3i6PZctfN6dmZECIxK-GqhE5ZOs9HKtPis0M4yAUfiMB0/s1600/photo+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3z0aG2sfWSdRIDhEXRv3QECAKjtGMBmQwGBziIOEqhY0et6I-6EMTLr___yN5bL95ggVjASkjiJQ8VEv3oiOHmJwjvdWTY3i6PZctfN6dmZECIxK-GqhE5ZOs9HKtPis0M4yAUfiMB0/s400/photo+1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599536480391199570" /></a><div style="text-align: center;">[smoked salmon pizza with dilled sour cream and red onion]</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVMqqG26UNi-THjzf5KNPZuRxhsiXKit6WzbvU39o0S1Wcy9D7-GGAmQTXnqgkvqylIs8XNGGL3LJD-v63QYTmR5bA-3pm1bjjGG33rJxmgpO2syNr7HTVGAPsRS517FB2-OQKOb6CJU/s1600/photo+3.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVMqqG26UNi-THjzf5KNPZuRxhsiXKit6WzbvU39o0S1Wcy9D7-GGAmQTXnqgkvqylIs8XNGGL3LJD-v63QYTmR5bA-3pm1bjjGG33rJxmgpO2syNr7HTVGAPsRS517FB2-OQKOb6CJU/s400/photo+3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599536474903796642" /></a><div style="text-align: center;">[pizza with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">parmesan</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">béchamel</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_8">sautéed</span> mushrooms, spring onion, and egg]</div><div style="text-align: center;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDAOUSJI2VZZicPXv7_JhUhKDsdV2-Vj6Lqp1KOmoRSo1BB4BWMVOn4mysltxlPIrHs2OYULlsAah-xJTmdp8Y-r1CSpFzL-EAv6_v2VhkYpgoIKpA79oVHuZVlVqZ2h2SMGjlWIPFYM/s400/photo+%252842%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599611483153417442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span><div style="text-align: center;">[naughty, naughty, <i>naughty </i>things]</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7sfbmcPSKYn_-rEGzRg_QOutNjictj0eVrAdZsroVE8hj5TT6XzhToR62TQNieHYzwWmhqwxtJ971aJDguuYlEz8cBAy-gLlPHva1XiVEcIYS7MmDxHFo_yOERYw5Y-x9itGJWDiL5M/s1600/photo+4.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7sfbmcPSKYn_-rEGzRg_QOutNjictj0eVrAdZsroVE8hj5TT6XzhToR62TQNieHYzwWmhqwxtJ971aJDguuYlEz8cBAy-gLlPHva1XiVEcIYS7MmDxHFo_yOERYw5Y-x9itGJWDiL5M/s1600/photo+4.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7sfbmcPSKYn_-rEGzRg_QOutNjictj0eVrAdZsroVE8hj5TT6XzhToR62TQNieHYzwWmhqwxtJ971aJDguuYlEz8cBAy-gLlPHva1XiVEcIYS7MmDxHFo_yOERYw5Y-x9itGJWDiL5M/s400/photo+4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599536469782867330" /></a><div style="text-align: center;">[a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">crème</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">brulée</span> donut that will make you--amongst many other things--<i>blush</i>]</div></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com5tag:blogger.com,1999:blog-3215952716499375127.post-67984127273423114302011-04-18T15:53:00.010-04:002011-04-18T17:27:58.427-04:00[last] weekend's dinner party: happy birthday ing<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5B8ckQE2RA3drWIwstoDSA1-QejaTVLG8Ql0pGOI1FxrEBZQp7mee7kn083_Op3LjsRAzinzzDtXRBJV_FlALz69vUNqFC-wCl3fQfvUxKxLIafjYZJEnmDVUigtb5vwVvvWT0yd0ug/s1600/206887_629598317962_20100564_34919526_4729139_n.jpg"><img id="BLOGGER_PHOTO_ID_5597014675038144578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5B8ckQE2RA3drWIwstoDSA1-QejaTVLG8Ql0pGOI1FxrEBZQp7mee7kn083_Op3LjsRAzinzzDtXRBJV_FlALz69vUNqFC-wCl3fQfvUxKxLIafjYZJEnmDVUigtb5vwVvvWT0yd0ug/s400/206887_629598317962_20100564_34919526_4729139_n.jpg" border="0" /></a><br /><div style="TEXT-ALIGN: left">I could not have conjured up a meal more catered to each and every one of my Mom's strongly opinionated epicurean taste-buds if I had tried. I mean really, really tried. And so, I didn't. </div><br /><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">You see, the Birthday girl herself picked out the meal for her very special day. And straight she turned to her favorite chef, Suzanne Goin and <u>Sunday Suppers with Lucques</u>. If there's any day that you deserve to have exactly what you want, just the way you want it, it's your Birthday. And this year, Ing wanted to celebrate with Wild Striped Bass with Farro, Black Rice, Green Garlic, and Tangerine--amongst a gaggle of other delectable goodies--and all prepared the day of, while various family members and friends lent their hands and mouths to the preparation of one epic meal of equally epic proportions.</div><br /><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">Word to the wise (from the admittedly not-always-so-wise): This is a menu best suited for a smaller crowd. Smaller, perhaps, than even Suzanne's suggestion of six. And yet, we had ten. Because cooking batch after laborious batch of seared Sea Bass while trying desperately not (without succeeding) to melt out of your clothes <span class="Apple-style-span"><span style="font-size:85%;">(<i>if you can't stand the heat...</i>)</span> </span>and simultaneously "entertaining" a guest or two while tasting for seasoning and pouring that extra glass of gloriously chilled Sauvignon Blanc, was not exactly the easiest of tasks. In fact, it was downright daunting. Perhaps pushing a bit more towards masochistic. But hey, it's all for the best of causes. And silver lining? We became the entertainment.</div><br /><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">Because understand this: This meal is so spectacularly special, refreshing, <i>lively</i>, I'd shutter at the thought of anyone not being able to treat themselves to it--if not but only once--to fully experience the mélange of textures and flavors that come together here. Each and every note pronounced and yet, with certain inexplicable subtleties that can only come from the most professional and well-seasoned of chefs.</div><br /><div style="TEXT-ALIGN: left"></div><div style="TEXT-ALIGN: left">And from the Birthday girl with the impeccable eye and taste to spot a phenomenal menu--<i>the</i> phenomenal menu--when she sees it. </div><br /><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="COLOR: rgb(0,0,238)"></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="COLOR: rgb(0,0,238)"><img id="BLOGGER_PHOTO_ID_5595526096186411426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexm7riDZLDHkT2Vr5SJaHO2WtPSY5FkCwjs4KDHyrWIno9K7qkuBJre9ewZKimEp31Fb0ydnefL2yLUxIFCRH9Kp5EZDYMSY_ZoEtvLIVWiEDqj2L7waLhCB7F-K1m8i_0xRubjQz5uA/s400/208515_629597918762_20100564_34919512_1733286_n.jpg" border="0" /></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span"><i>"Sooo...should we, like, start soon?"</i></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="COLOR: rgb(0,0,238)"><br /></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img id="BLOGGER_PHOTO_ID_5595526462264926002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeqPma-brlNGKucG2X-NR52DmuFotdC8lo7knvz4VoLukOMCBM6ET1a89_VjFNi7xnkv9kj1NR87PHY7tj5m65QLvEIUg_x1B7QYwKOLpuSQkdCFDPG7KnrV_XqaXhA33XFsHJghnQtU/s400/207055_629597988622_20100564_34919514_1655008_n.jpg" border="0" /></span></div><div style="TEXT-ALIGN: center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC5POdjMP0yZjFu1Kh868JQdTEiRNAACprUfRRtaZhNfUVeKK4n0TGfOQHgr6ZU_Qza3A6QM1xQichUHGfbTMPgo7FsABL9s70KrcdZ1TWS_eZNp2iUk4OJtiX_jIV2yS9GkQJ8bBVBA/s1600/215750_629553023732_20100564_34919026_5103339_n.jpg"><img id="BLOGGER_PHOTO_ID_5595527214410213682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC5POdjMP0yZjFu1Kh868JQdTEiRNAACprUfRRtaZhNfUVeKK4n0TGfOQHgr6ZU_Qza3A6QM1xQichUHGfbTMPgo7FsABL9s70KrcdZ1TWS_eZNp2iUk4OJtiX_jIV2yS9GkQJ8bBVBA/s400/215750_629553023732_20100564_34919026_5103339_n.jpg" border="0" /></a></div><span class="Apple-style-span" style="COLOR: rgb(0,0,238); -webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5595528169019380050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZgjxlXOEIehEJXzMNfPrgyViRD9tjhpKr5gdARd7eSZAK6qz-tjTcVDk-v8RAHCt7OX95Qz0xtjP3xUhRLF5D4UUlYm2DDw6iyv3Clb56HmLJhwH92OQUuHJscbleqsmqmkBWGP36YM/s400/205723_629598218162_20100564_34919522_4205461_n.jpg" border="0" /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC5POdjMP0yZjFu1Kh868JQdTEiRNAACprUfRRtaZhNfUVeKK4n0TGfOQHgr6ZU_Qza3A6QM1xQichUHGfbTMPgo7FsABL9s70KrcdZ1TWS_eZNp2iUk4OJtiX_jIV2yS9GkQJ8bBVBA/s1600/215750_629553023732_20100564_34919026_5103339_n.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdC5POdjMP0yZjFu1Kh868JQdTEiRNAACprUfRRtaZhNfUVeKK4n0TGfOQHgr6ZU_Qza3A6QM1xQichUHGfbTMPgo7FsABL9s70KrcdZ1TWS_eZNp2iUk4OJtiX_jIV2yS9GkQJ8bBVBA/s1600/215750_629553023732_20100564_34919026_5103339_n.jpg"></a></div><div><span class="Apple-style-span" style="COLOR: rgb(0,0,238); -webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5595526465897836658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFs4ZSZVrnEMxsE7mO0cV0GC_weuxXAQg6Mbp5fGWF7W4if8AtUik8a25rnenn7nT2IhXOwiANqhaob_ih-RQ_5uRWcMx1R3Vv8gv5K2bFEvL95mHR2ST5a4d6LPn0FRc5V0Am4_J-RA/s400/216990_629598058482_20100564_34919516_778271_n.jpg" border="0" /></span><img id="BLOGGER_PHOTO_ID_5597033721082931586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaUmrAJfRmeQ5_0KM4eJOXItr_aPH7LhVwy73_Fx6TNrfmkLI3ibNRX74HdC4wRekWT-wm3-McI0rjcCQm39R3bSrXlZ0M4j0M_pUuRDHvwfWIW-z4qhLnzo6IX5K7KZs4X5-AF_xqC8/s400/217118_629598093412_20100564_34919517_1690277_n.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06AVHgwFVS5KbreVDvKMeFnVlcIxXu5F9WVeMCD_n2yWC7zNSJOCheAn2ngrb7QOZ4FdmCu1KoexUegHE-llKQJBy6xfk5k8jg5CB4TgiOBWeNF4IYAjonaI3n_X0BHtBow_9Uq0uv1M/s1600/217118_629598093412_20100564_34919517_1690277_n.jpg"></a><span class="Apple-style-span" style="COLOR: rgb(0,0,238); -webkit-text-decorations-in-effect: underline"><span class="Apple-style-span" style="COLOR: rgb(0,0,0)"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXdHmt1n6jPKom1E5KPRg4Vnp_uU8ApD_RX43ETQu80dyyIAyh0DhMw4cZJJCxLfCuVBrcgLlqiJcSeReceC0X5Qh3qIiqOFfMeLOjbNsv87JBjjZZgTByVqd3zv5xkHgsQd3DsCm5WE/s1600/207291_629598248102_20100564_34919523_406268_n.jpg"><img id="BLOGGER_PHOTO_ID_5595525225954486034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXdHmt1n6jPKom1E5KPRg4Vnp_uU8ApD_RX43ETQu80dyyIAyh0DhMw4cZJJCxLfCuVBrcgLlqiJcSeReceC0X5Qh3qIiqOFfMeLOjbNsv87JBjjZZgTByVqd3zv5xkHgsQd3DsCm5WE/s400/207291_629598248102_20100564_34919523_406268_n.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06AVHgwFVS5KbreVDvKMeFnVlcIxXu5F9WVeMCD_n2yWC7zNSJOCheAn2ngrb7QOZ4FdmCu1KoexUegHE-llKQJBy6xfk5k8jg5CB4TgiOBWeNF4IYAjonaI3n_X0BHtBow_9Uq0uv1M/s1600/217118_629598093412_20100564_34919517_1690277_n.jpg"></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06AVHgwFVS5KbreVDvKMeFnVlcIxXu5F9WVeMCD_n2yWC7zNSJOCheAn2ngrb7QOZ4FdmCu1KoexUegHE-llKQJBy6xfk5k8jg5CB4TgiOBWeNF4IYAjonaI3n_X0BHtBow_9Uq0uv1M/s1600/217118_629598093412_20100564_34919517_1690277_n.jpg"></a><img id="BLOGGER_PHOTO_ID_5595527369444279138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpeU2w0p5moHYUd3okmNDFXBziAu9FNGZ2hujAZLRVNzALqb1HitKSi_VjZcoSmVKPOYTunwycQMu5lbdNFrc6aPaK9Q39eNT9vgGwOinucYE5zBg5DMsHgKkvosyT4GhC4cLN5FUWaw/s400/215747_629553058662_20100564_34919028_669421_n.jpg" border="0" /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwSsGtBJavqJqFn0I_Sj_K5S3MWgz91AewQTX8fRZG_OHEVzY4tJi2WRx-3CT_welVMw-3oqsrkQJOKSCL94Z7U6Aimp7E31H1XuB_EvvrMvBzRQkpk9sB0yNEP90ZLsu7LCRMJz60dQ/s1600/207135_629598447702_20100564_34919534_7196142_n.jpg"><img id="BLOGGER_PHOTO_ID_5595527206747711218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwSsGtBJavqJqFn0I_Sj_K5S3MWgz91AewQTX8fRZG_OHEVzY4tJi2WRx-3CT_welVMw-3oqsrkQJOKSCL94Z7U6Aimp7E31H1XuB_EvvrMvBzRQkpk9sB0yNEP90ZLsu7LCRMJz60dQ/s400/207135_629598447702_20100564_34919534_7196142_n.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrwVPZ1FhxdPf3oiCmjHteqK70a2F6Mjg_XfVrz9dH5sIWz_R2UJd1-JG-cFzmFD_vlU68pBxHPWC8HeTjPiVGBPaDClDHTSMWP3lmK_vXVHnc2HxM82VlrMkYdgxe1M6u5sEHkO5yXk/s1600/217382_629598133332_20100564_34919519_6168594_n.jpg"><img id="BLOGGER_PHOTO_ID_5595526469081544946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrwVPZ1FhxdPf3oiCmjHteqK70a2F6Mjg_XfVrz9dH5sIWz_R2UJd1-JG-cFzmFD_vlU68pBxHPWC8HeTjPiVGBPaDClDHTSMWP3lmK_vXVHnc2HxM82VlrMkYdgxe1M6u5sEHkO5yXk/s400/217382_629598133332_20100564_34919519_6168594_n.jpg" border="0" /></a><span class="Apple-style-span" style="COLOR: rgb(0,0,238); -webkit-text-decorations-in-effect: underline"><img id="BLOGGER_PHOTO_ID_5595527370221375954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 293px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLd_qqHS0_p3vImZSbBOxzjh-zqqJNcXVlucYT3QJfvcP44nZCm5teMHINkeprHj8PA-r9Ebn8lw_qKgFwF4cw6IB81YXyXVtwRmTTxfjcacSso0HPOqj4g0Gq0O0LpvgBawMh9WZjQCM/s400/206441_629553123532_20100564_34919030_2645442_n.jpg" border="0" /></span><br /><div><div><span class="Apple-style-span" style="font-size:85%;"><b>Wild Striped Bass with Farro, Black Rice, Green Garlic, and Tangerine</b></span></div></div><div><span class="Apple-style-span" style="font-size:85%;"><i>Recipe Courtesy <u>Sunday Suppers at Lucques</u> by Suzanne Goin</i></span></div><div><span class="Apple-style-span" style="font-size:85%;"><i>Serves 6</i></span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">6 wild striped bass fillets, 5 to 6 oz. each, skin on</span></div><div><span class="Apple-style-span" style="font-size:85%;">3 tangerines, zested, plus 1-1/2 cups fresh juice</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tbsp. thyme leaves</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tbsp. chopped flat-leaf parsley</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tbsp. extra-virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tsp. granulated sugar</span></div><div><span class="Apple-style-span" style="font-size:85%;">4 tbsp. unsalted butter</span></div><div><span class="Apple-style-span" style="font-size:85%;">farro and black rice with green garlic pea shoots (recipe to come)</span></div><div><span class="Apple-style-span" style="font-size:85%;">kosher salt and freshly ground black pepper</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Season the fish with the tangerine zest, thyme, and parsley. Cover and refrigerate for at least 4 hours.</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Slice the stem and bottom ends from the tangerines. Stand the tangerines on one end and, following the contour of the fruit with a sharp knife, remove the cottony white pith. Work from top to bottom and rotate the fruit as you go. Then hold each tangerine over a bowl and carefully slice between the membranes and the fruit to release the segments in between. Discard all the seeds. You should have about 1/3 cup tangerine segments.</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Heat a large sauté pan over high heat for 2 minutes. Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium0low, and cook a few more minutes until the bass is almost cooked through. Be carefully not to overcook the fish. When it's done, the fist will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a bit more once you take it out of the pan.</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Wipe out the pan and return it to the stove over medium-high heat. Add the tangerine juice and sugar and bring to a boil. When the juice has reduced by half, turn the heat down to low and quickly whisk in the butter, 1/4 teaspoon salt, and a pinch of freshly ground pepper. Remove from the heat and stir in the tangerine segments. Taste for seasoning.</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Place the farro and black rice with green garlic and pea shoots on a large warm platter. Arrange the bass on top, and spoon the sauce over the fish.</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;"><b>Grilled Pizza with Swiss Chard, Goat Cheese, Currants, and Pine Nuts</b></span></div><div><span class="Apple-style-span"><i><span style="font-size:85%;">Recipe adapted* from Suzanne Goin's <u>Sunday Suppers at Lucques</u></span></i></span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">1 ball of fresh pizza dough</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 large bunch Swiss chard, cleaned, center ribs removed</span></div><div><span class="Apple-style-span" style="font-size:85%;">3 tbsp. extra-virgin olive oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/4 cup sliced shallots</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 extra-large egg yolk</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup crème fraiche</span></div><div><span class="Apple-style-span" style="font-size:85%;">6 ounces semi-aged goat cheese</span></div><div><span class="Apple-style-span" style="font-size:85%;">currant-pine nut relish (recipe follows)</span></div><div><span class="Apple-style-span" style="font-size:85%;">kosher salt and freshly ground black pepper</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Tear the chard into large pieces. Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil, the shallots, and the thyme. Sauté a few minutes, add half the Swiss chard. Cook a minute or two, tossing the greens, and season with a heaping 1/4 teaspoon salt and a pinch of black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.</span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">Spread the greens on a baking sheet or platter to cool. When they've cooled, squeeze the excess water out with your hands.</span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">Place the ricotta, egg yolk, and remaining 1 tablespoon olive oil in the bowl of a food processor. Purée until smooth, and remove to a mixing bowl. Gently fold in the crème fraiche, and season with a healthy pinch of salt and freshly ground black pepper. Set aside.</span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">Preheat grill to medium-high heat. </span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">Roll out pizza dough on a lightly floured surface and place on pizza peel. When grill is up to temperature, brush olive oil onto one side of the pizza dough and place (oil side down) dough onto grill. Brush the other side of the dough with olive oil, close the grill, and allow to cook for 3 minutes. After 3 minutes, flip the pizza dough onto the other side and close the lid for another 3 minutes. Remove cooked pizza dough from the grill, turn it down to low, and bring pizza back inside. </span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">Spread the ricotta mixture on the grilled pizza base. Arrange the greens on top and sprinkle with crumbled goat cheese. Place back on grill (just before serving) for two minutes to heat through.</span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">When ready to serve, spoon some of the currant-pine nut relish over the pizza and cut into slice with a pizza cutter or large knife. Pass the remaining currant-pine nut relish in a small bowl for anyone who would like a little more. </span></div><div><br /></div><span class="Apple-style-span"><i>*The original recipe calls for making this into a tart with puff pastry. This was our alternative.</i></span></div><div><span class="Apple-style-span"><br /></span><div><span class="Apple-style-span" style="font-size:85%;"><b>Currant-Pine Nut Relish</b></span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup pine nuts, toasted</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/3 cup olive oil</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 sprig rosemary</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 chile de arbol (or a sprinkle of chile flakes)</span></div><div><span class="Apple-style-span" style="font-size:85%;">3/4 cup finely diced red onion</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/3 cup dried currants</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/4 cup balsamic vinegar</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tbsp. chopped flat-leaf parsley</span></div><br /><div><span class="Apple-style-span"><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary and chile. When the rosemary and chile start to sizzle, add the onion nad season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.</span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.</span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.</span></div><br /><div><span class="Apple-style-span" style="font-size:85%;">Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.</span></div></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com1tag:blogger.com,1999:blog-3215952716499375127.post-47330435756258967312011-04-13T13:30:00.008-04:002011-04-13T20:48:25.993-04:00move over morimoto<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 298px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWskvbb3Ztbp05o2EWFiarF6mLRTIgzGxQltzhIMYbAa37NqxCIlmDzW4jucBbr6JqNYt0c-oPxL67_2YLto0nyINcqs3K1Ew14XbtNp6Y5PkRjC3om9HLlWBRlrt01ZX1ayar1sIqd_w/s400/photo+%252836%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595141300626026210" /><div>What happens when two sushi-centric fanatics (read: addicts) unite to try their hands at making their own? A whole lot of smiling mixed with moments of silence with equal parts laughter by means of pure astonishment and highlighted by "shut-up-right-now-I-can't-believe-how-freaking-delicious-this-is" exclaimed over and over and <i>over</i> again.</div><div><br /></div><div>I will admit, making my own sushi has never been something that's really interested me before; something I argued I'd much rather leave to the professionals; mysteriously missing from my perpetual culinary To <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Do's</span>. But when an eager-to-try and decidedly handsome fellow expresses great interest in whipping up sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hamachi</span> with jalapeno and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ponzu</span>, you politely accept the invitation. Then promptly start hunting for the perfect serving plates, platters, and appropriate accessories. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvplYEr8ERGnmW0XStGaQcdvLGOfNnDDF8S2QhyhcjfhSXY9zzIpD5r-V3VtFTqrcp6X64Ji0Q7fdG5WmzQSGmUnbny-EqB6TtQS-FPv9Jn4p195iHk-Lj7JzyzqRRy3gA-aFoq1ARbw/s1600/DSC03435.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvplYEr8ERGnmW0XStGaQcdvLGOfNnDDF8S2QhyhcjfhSXY9zzIpD5r-V3VtFTqrcp6X64Ji0Q7fdG5WmzQSGmUnbny-EqB6TtQS-FPv9Jn4p195iHk-Lj7JzyzqRRy3gA-aFoq1ARbw/s400/DSC03435.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595233455046912642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div>With impeccably fresh fish, an extraordinarily sharp knife, and a little creativity--by which I mean plenty of hot sake for the sushi chef(s)--you too, will be well on your way to a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">DIY</span> project that is guaranteed to yield euphoric and wholly fulfilling results. Even if they don't end up <i>exactly</i> as planned. I assure you, this is a trial and error-type experiment that you will be more than willing to try over and over and <i>over </i>again.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgESnQtE2JcJ_FIqXeVIKbV0-I9ittIOHEpAqj9zqojsRQ4wA_SsAXIjUGCA5yVwE8UjBBJImijDbxEPZjMlbS1xfNHNbSrBWLdFrMqUl3C0gugGEf8j3NTHpD1u1_E5Pf859MKkgikk/s1600/iphone+034.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgESnQtE2JcJ_FIqXeVIKbV0-I9ittIOHEpAqj9zqojsRQ4wA_SsAXIjUGCA5yVwE8UjBBJImijDbxEPZjMlbS1xfNHNbSrBWLdFrMqUl3C0gugGEf8j3NTHpD1u1_E5Pf859MKkgikk/s400/iphone+034.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5595122281466306082" /></a><div style="text-align: center;">fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_4">hamachi</span> loin</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLU_k7MmAu_0Jv7AzGCOaLCFFA_pANqE3X1ej-Tcd8orenTIhZIWLqUS-wCGRX6gFQIGy3WkHN7QEm341R23vPKGfQfhppACmue8ou_Av8In3QpKVN1SmGl5IeNWMRYIG_yNgXdIcvU0g/s1600/iphone+035.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLU_k7MmAu_0Jv7AzGCOaLCFFA_pANqE3X1ej-Tcd8orenTIhZIWLqUS-wCGRX6gFQIGy3WkHN7QEm341R23vPKGfQfhppACmue8ou_Av8In3QpKVN1SmGl5IeNWMRYIG_yNgXdIcvU0g/s1600/iphone+035.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLU_k7MmAu_0Jv7AzGCOaLCFFA_pANqE3X1ej-Tcd8orenTIhZIWLqUS-wCGRX6gFQIGy3WkHN7QEm341R23vPKGfQfhppACmue8ou_Av8In3QpKVN1SmGl5IeNWMRYIG_yNgXdIcvU0g/s400/iphone+035.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5595122279274072386" /></a><div style="text-align: center;">professionally sliced paper thin and fanned out on an expertly chosen platter</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMTi_twKJRcc5yVz81x1dVQ6INXo0PbIgE2P5fjKgABJjsxrVqtfg5ynFYxu_3RX8LCUzZMvhtjRPeqj1z8SgYCk30e_siOka5wCDY_c_P5BSRye7iVvs2aTYa7BdeqsZbcQfNowY8bM/s1600/iphone+038.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMTi_twKJRcc5yVz81x1dVQ6INXo0PbIgE2P5fjKgABJjsxrVqtfg5ynFYxu_3RX8LCUzZMvhtjRPeqj1z8SgYCk30e_siOka5wCDY_c_P5BSRye7iVvs2aTYa7BdeqsZbcQfNowY8bM/s1600/iphone+038.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMTi_twKJRcc5yVz81x1dVQ6INXo0PbIgE2P5fjKgABJjsxrVqtfg5ynFYxu_3RX8LCUzZMvhtjRPeqj1z8SgYCk30e_siOka5wCDY_c_P5BSRye7iVvs2aTYa7BdeqsZbcQfNowY8bM/s400/iphone+038.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5595122118211060402" /></a><div style="text-align: center;">topped with equally paper thin slices of jalapeno, shaved scallions, and a thoughtful splash of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ponzu</span> sauce</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWz1OBq3vy1j2Ge5kHB51UFZmVD0WkxmoHMb1SQzE4cw944c1nRnyFACKPHhMzzYpmuFw1Qge_JvnWkxaC2pczSLWwZlrluYHuLYyE7-IxnJ5_WvbbS3Yw_X_RYQjuLEtMwjHfjlQrDQ/s1600/iphone+041.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWz1OBq3vy1j2Ge5kHB51UFZmVD0WkxmoHMb1SQzE4cw944c1nRnyFACKPHhMzzYpmuFw1Qge_JvnWkxaC2pczSLWwZlrluYHuLYyE7-IxnJ5_WvbbS3Yw_X_RYQjuLEtMwjHfjlQrDQ/s1600/iphone+041.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWz1OBq3vy1j2Ge5kHB51UFZmVD0WkxmoHMb1SQzE4cw944c1nRnyFACKPHhMzzYpmuFw1Qge_JvnWkxaC2pczSLWwZlrluYHuLYyE7-IxnJ5_WvbbS3Yw_X_RYQjuLEtMwjHfjlQrDQ/s400/iphone+041.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5595122113636721954" /></a></div><div style="text-align: center;">a well-deserved love pat to your sushi chef on a job well done</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsUJ89UYx9YVrRar7jX7mMu3Z2oIiFrwzuB8EJ5-KFSik1wic6rZ1SHux-hza6HIKWfyYGJSA8b5kRmreTKkP0-nGRSIRsRqw2Nxw-ELIvxpZWV_iTLgEF2biyTyykkGYY2oZhgGhX00/s1600/iphone+042.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsUJ89UYx9YVrRar7jX7mMu3Z2oIiFrwzuB8EJ5-KFSik1wic6rZ1SHux-hza6HIKWfyYGJSA8b5kRmreTKkP0-nGRSIRsRqw2Nxw-ELIvxpZWV_iTLgEF2biyTyykkGYY2oZhgGhX00/s400/iphone+042.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5595122111593086258" /></a><div style="text-align: center;">a spicy tuna roll with scallion, avocado, and cucumber, while perfect in conception, yielded a much--for lack of a better word--<i>fatter </i>result after rolling (silver lining: I make damn good spicy tuna tartar)</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Not pictured: gorgeously thin pieces of tuna draped over sticky sushi rice and a tiny dot of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">wasabi</span> were consumed entirely too quickly. Sorry I'm not sorry for snapping a picture in time. I was far more interested in getting them into my mouth as swiftly as possible. Par for the sushi course.</div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com3tag:blogger.com,1999:blog-3215952716499375127.post-19309732549854639082011-03-25T15:16:00.003-04:002011-03-25T15:17:39.643-04:00weekend wishes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OiQ1LRCanPGtPVleqHT5njpxtSMMawn0narRNLg4LmOhC4A4-jLdq3U37kq5I5NhRvXwh4MpQVcKKKDYp0i_jPvVUse8f-HfiFeyS1YHnZPPK6BQYhu3nvMekec1cq_hl6AOP2Xmv9M/s1600/lox1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OiQ1LRCanPGtPVleqHT5njpxtSMMawn0narRNLg4LmOhC4A4-jLdq3U37kq5I5NhRvXwh4MpQVcKKKDYp0i_jPvVUse8f-HfiFeyS1YHnZPPK6BQYhu3nvMekec1cq_hl6AOP2Xmv9M/s400/lox1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588098614741493282" /></a><div style="text-align: center;">Wishing you at least one (if not two or...three) of these this weekend.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cheers!</div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-16230962205434172992011-03-14T13:27:00.007-04:002011-03-25T10:21:49.805-04:00tartinery<div>Call me biased but I'm partial to any place where the entire waitstaff speaks to each other in lyrical French and greets you with <i>Bonjour!</i> Such was the case upon entry into the impeccably styled Tartinery in Nolita. So I smiled real big and let out a le sigh and promptly ordered a Kir. Ah, c'est si bon la vie.</div><div><br /></div><div>Might I suggest you treat yourself this weekend? Perfect bites and sips will ensue. And you'll feel, even just for a moment, that you've transported yourself to Boulevard Saint-Germain. And as soon as you've finished your long, leisurely, and fashionably late lunch, you'll stroll home along the Seine, arms linked with <i>ton amour, </i>grinning in sheer awe and unadulterated happiness to be surrounded by a city with more style, history, and culture than you ever thought possible.<i> </i></div><div><i><br /></i></div><div>And then you make a left on Spring Street and start heading home.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZXT7Eca8OhEDzyLsmopjN8zp8Ce7lzXCq4nTa7LHUW14z3jMFmBCKtdS30XHGhLAUAXNTMNKbPqdlOcVfJOBKXVfBB9EQga4XA1JaL2E_SwxDk9Q2rJDMdAo6z-DnR2Pt51ZjbLwHaM/s1600/tart2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZXT7Eca8OhEDzyLsmopjN8zp8Ce7lzXCq4nTa7LHUW14z3jMFmBCKtdS30XHGhLAUAXNTMNKbPqdlOcVfJOBKXVfBB9EQga4XA1JaL2E_SwxDk9Q2rJDMdAo6z-DnR2Pt51ZjbLwHaM/s400/tart2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583992240154500418" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZbCDSxiXAT9j1Y_VRd4R3yCX1UDe48Ft6Ea_XC34wEh4cpBJM0EspyQwm3yCagWyJkGHtsbLQB__lX5TxZRTqG-2ysXOXVMxTk-Tgff2dCUHUGHDhi-vbpSXou45uSpqJzbi-mAsnKg/s1600/tart1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZbCDSxiXAT9j1Y_VRd4R3yCX1UDe48Ft6Ea_XC34wEh4cpBJM0EspyQwm3yCagWyJkGHtsbLQB__lX5TxZRTqG-2ysXOXVMxTk-Tgff2dCUHUGHDhi-vbpSXou45uSpqJzbi-mAsnKg/s400/tart1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583988831472125474" /></a><div style="text-align: center;">kir with a lemon twist</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI-S6k05lWNpu6I_N9GZWUr3YK63nbtZ41Lkc4ePf3ORcgrwpNJp5ShUOXF6YiifQSdd6DATE3nsD6BLmh82Rn7G1mYkKkq4IytqtiTXRljGvCK5wGxFAEtewgv1ce9n80zRbgUiK8fU/s1600/tart4.JPG"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI-S6k05lWNpu6I_N9GZWUr3YK63nbtZ41Lkc4ePf3ORcgrwpNJp5ShUOXF6YiifQSdd6DATE3nsD6BLmh82Rn7G1mYkKkq4IytqtiTXRljGvCK5wGxFAEtewgv1ce9n80zRbgUiK8fU/s1600/tart4.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI-S6k05lWNpu6I_N9GZWUr3YK63nbtZ41Lkc4ePf3ORcgrwpNJp5ShUOXF6YiifQSdd6DATE3nsD6BLmh82Rn7G1mYkKkq4IytqtiTXRljGvCK5wGxFAEtewgv1ce9n80zRbgUiK8fU/s400/tart4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583988819963543218" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn2Z-9Fg80ZeMx82upDEmu-piau6DQ7sjZT8NM12LBtzjOtMf7-KmpH2xJquhTbvr3lYXYFeHLINJrSCXKpwCLK_gd8KDZVzkhaR1oRuV-5udeqjTJrxNYW7bum_upXOq3a2WbpXhXzs/s1600/tart6.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn2Z-9Fg80ZeMx82upDEmu-piau6DQ7sjZT8NM12LBtzjOtMf7-KmpH2xJquhTbvr3lYXYFeHLINJrSCXKpwCLK_gd8KDZVzkhaR1oRuV-5udeqjTJrxNYW7bum_upXOq3a2WbpXhXzs/s400/tart6.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583988666312907378" /></a><div style="text-align: center;">jambon brie</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWMi5qd-N5krw8k_MsKco31jzphMxoKITCm4XZGLC91JT1yt3eMfO-jcKryIxpuqRHhzciOrJ4rpfHfcZcuT0C4HaDq3Qtai7scfKCzLA96DBgmbp9iW5amS4nGAXf_PJBg4DcTSm40E/s1600/tart7.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWMi5qd-N5krw8k_MsKco31jzphMxoKITCm4XZGLC91JT1yt3eMfO-jcKryIxpuqRHhzciOrJ4rpfHfcZcuT0C4HaDq3Qtai7scfKCzLA96DBgmbp9iW5amS4nGAXf_PJBg4DcTSm40E/s400/tart7.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583988660709635522" /></a><div style="text-align: center;">smoked salmon, poached egg, hollandaise</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO54WPk7j-P6sVdjwq5wS3p9Hd9-HeJZVHDrOoJ6yfUO0r1n-HFkNPgxSKbGcMoq_NPApLlk8RgR60ZqXoo1teqmgI5RK6Vh11u4wkYEp78QWQUeF3rG72u3l_-TRXC-qSbVN5mZK8VU/s1600/tart8.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO54WPk7j-P6sVdjwq5wS3p9Hd9-HeJZVHDrOoJ6yfUO0r1n-HFkNPgxSKbGcMoq_NPApLlk8RgR60ZqXoo1teqmgI5RK6Vh11u4wkYEp78QWQUeF3rG72u3l_-TRXC-qSbVN5mZK8VU/s400/tart8.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583988660272925106" /></a><div style="text-align: center;">saint marcellin, prosciutto, arugula, olive oil</div></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><a href="http://www.tartinery.com/">Tartinery</a></div><div style="text-align: left;">209 Mulberry St.</div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-16795764630063508622011-03-14T09:54:00.005-04:002011-03-14T13:46:17.102-04:00whale's rib<span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagJ4s6rAc7dSjlwbWEc6lnBncM9NbA_BRRV9ms5jSzzLd4xR4kfdy3licgB0EjWUf4K1Lf4RBKT9RJ7WSMld5HLFqVPZ7-v2WXDe-_uA3C_Ykf_lJ0BGCQDjg49KSJHAc8kgiis3U1w4/s400/rs.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583935536430387266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span>When it comes to seafood, I like it one way and one way only: unadulterated. You can have your fancy sauces and ornate garnishes. I'll take mine dead simple with minimal add-on's. I want to be able to taste the salinity and purity of the ocean with each and every bite. Steamed Maine lobster with drawn butter. A whole fish, stuffed with orange slices and a few sprigs of fresh thyme, thrown onto the grill with nothing but a healthy sprinkle of crunchy sea salt. A freshly shucked Bluepoint with little more than a squeeze of lemon. A glistening piece of salmon sashimi, sliced nearly paper thin, chopsticks hovering in anticipation of its blissful entry. It's served in a respectful manner; showcasing its glorious and unrivaled freshness. <div><br /></div><div>Which is why when it comes to the ambiance of my seafood dining experience, well, I'll take that dead simple too. And bring on the kitsch, please.<div><br /></div><div>Enter: Whale's Rib, Deerfield Beach, Florida.</div><div><br /></div><div>A basket of rock shrimp, simply steamed (hold the Old Bay, please) with a few lemon wedges for squeezing and a side of drawn butter for dipping. Toss in two frosty mugs of beer alongside and you couldn't wipe the smile off my face if you tried. And the poor service? Well, I can turn the other sun-kissed cheek on that. We're cozied up at a seafood shack dive bar and I'm distracted by my rock shrimp, ice cold beer, and charming company. Simple food. Simply delicious. </div><div><br /></div><div>Just as it should be.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmVkXyUSeY2k2yB_-im8YyNagegTcd86-XMsSUUlfRKuA62Pb5Mx_DNWQiS-5i_uOTgvcv0OMpuh4uuGO1weve5pWS-KqfuKBI-SVz-zdKpdsSxRmksVcHsF8jj-7QJy-a08A-npJSBA/s1600/rss.JPG"></a><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmVkXyUSeY2k2yB_-im8YyNagegTcd86-XMsSUUlfRKuA62Pb5Mx_DNWQiS-5i_uOTgvcv0OMpuh4uuGO1weve5pWS-KqfuKBI-SVz-zdKpdsSxRmksVcHsF8jj-7QJy-a08A-npJSBA/s1600/rss.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmVkXyUSeY2k2yB_-im8YyNagegTcd86-XMsSUUlfRKuA62Pb5Mx_DNWQiS-5i_uOTgvcv0OMpuh4uuGO1weve5pWS-KqfuKBI-SVz-zdKpdsSxRmksVcHsF8jj-7QJy-a08A-npJSBA/s400/rss.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5583935547069633746" /></a></div></div></div><div><br /></div><div>Whale's Rib</div><div>2031 NE 2nd St.</div><div>Deerfield Beach, FL</div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com1tag:blogger.com,1999:blog-3215952716499375127.post-30896829366316909132011-02-23T12:14:00.007-05:002011-02-23T13:18:13.793-05:00weekend dinner party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-8Uo9xJXVKClJlNjo6iXp9eLZrxAVG50ZRiRDbJqwhWeeq2RxxT3KHRC9BxU4q9OKurkLcRMt3MGXZZ32_uxXIZ8cKC70WQZ6P50kKRSSev44UUxppgoMtFtX4vfIJ5VQkm7s8cUdx0/s1600/248725083_07f36a5819.jpg"><img id="BLOGGER_PHOTO_ID_5576946925458241234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-8Uo9xJXVKClJlNjo6iXp9eLZrxAVG50ZRiRDbJqwhWeeq2RxxT3KHRC9BxU4q9OKurkLcRMt3MGXZZ32_uxXIZ8cKC70WQZ6P50kKRSSev44UUxppgoMtFtX4vfIJ5VQkm7s8cUdx0/s400/248725083_07f36a5819.jpg" border="0" /></a> <div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:85%;"><i>Photo courtesy of </i></span><a href="http://vietnamesegod.blogspot.com/2006_10_01_archive.html"><span style="font-size:85%;"><span class="Apple-style-span"><i>Vietnamesegod.blogspot.co</i></span><i><span class="Apple-style-span">m</span></i></span></a></div><br /><div>Have you seen <i><a href="http://www.sbs.com.au/shows/lukenguyen/watchonline/page/i/1/show/lukenguyen">Luke Nguyen's Vietnam</a></i> on the Cooking Channel? I caught a marathon one Saturday a couple weeks ago and it completely paralyzed me. I couldn't peel myself away for a solid two and half hours (at least). The food in Southeast Asia really excites me. The combination of flavors challenge your palate in a way that, I would argue, no other cuisine can. It's complex and fresh and vibrant and leaves your lips tingling and your mind racing. The street food, in particular, is what I find the most interesting. That in the median of a busy road, a woman is methodically shredding papaya for salad with bags upon bags of fresh mint at her disposal and little more than 12 inches of workspace (if any at all). Or deeply marinated meats with lemongrass, sugar, fish sauce, and cilantro, are skewered and slapped onto a makeshift grill, all from an unassuming cart, while traffic furiously buzzes by. It's proof that good--no, great food is only as good as its ingredients. And the person crafting them together. <div><br /></div><div>I desperately need to go to Vietnam.</div><div><br /></div><div>In the meantime, here's a Southeast Asian menu to hopefully hold me over. </div><div><br /></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:130%;"><b>spicy green papaya salad</b></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:130%;"><b>grilled chicken with garlic, lemongrass, and cilantro</b></span></div><div style="TEXT-ALIGN: center"><i>2009 Jean <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ginglinger</span> Riesling</i></div><div><br /></div><div>Check out a clip of Luke Nguyen's show <a href="http://www.youtube.com/watch?v=7rgUvNDZ8z8&playnext=1&list=PL5EF956F35E25083E">here</a>. </div><div></div><div><strong></strong></div><div><strong>Recipes:</strong></div><div><br /></div><div><span class="Apple-style-span" style="font-size:85%;"><b>Spicy Green Papaya Salad</b></span></div><div><span class="Apple-style-span" style="font-size:85%;"><i>Recipe Courtesy of Zak <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pelaccio</span> for Food & Wine</i></span></div><div><span class="Apple-style-span"><br /><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">1/2 cup fresh lime juice</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 garlic cloves, finely chopped</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tbsp. Asian fish sauce</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 tbsp. sugar</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 Thai <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chiles</span>, minced</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 tbsp. plus 1 tsp.minced peeled fresh ginger</span></div><div><span class="Apple-style-span" style="font-size:85%;">2 pounds green papaya*--peeled, seeded, and cut into 1 1/4-by-1/4 inch sticks</span></div><div><span class="Apple-style-span" style="font-size:85%;">1 firm, barely ripe mango--peeled, sliced off the pit and cut into 1 1/4-by-1/4 inch sticks</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/4 cup chopped cilantro</span></div><div><span class="Apple-style-span" style="font-size:85%;">1/4 cup shredded mint leaves</span></div><div><span class="Apple-style-span" style="font-size:85%;">salt</span></div><div><span class="Apple-style-span"><br /><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span" style="font-size:85%;">1. In a blender, puree the lime juice with the garlic, fish sauce, sugar, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chiles</span> and ginger. In a large bowl, toss the papaya with the mango, cilantro and mint. Add the dressing and toss. Season with salt, toss again and serve.</span></div><div><span class="Apple-style-span"><br /><span style="font-size:85%;"></span></span></div><div><span class="Apple-style-span"><span style="font-size:85%;">*If you can't find green papaya, you can substitute with using all mango or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">jicama</span> or celery.</span> </span></div><div><br /></div><div><a href="http://rasamalaysia.com/images/Grilled%20Chicken.pdf">Grilled Chicken with Lemongrass, Garlic, and Cilantro</a></div><div>Serve with sticky rice.</div></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-84584720299316683962011-02-21T10:13:00.006-05:002011-02-21T11:10:52.465-05:00filipino brunch at maharliko<div>After catching a glimpse of <a href="http://newyork.seriouseats.com/2011/02/the-brunch-dish-eggs-imelda-at-maharlika-a-fi.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">SeriousEat's</span> experience</a> at <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Maharlika</span>, the new Filipino pop-up restaurant in the East Village, I immediately sent out a desperate email to the management, begging for a chance to indulge in some Filipino fare. After reading and <i>re-reading</i> promises of poached eggs and grilled prawns and coconut milk and lime and shrimp paste and more, I wouldn't settle for anything less than a reservation. Because that eggs <span class="blsp-spelling-error" id="SPELLING_ERROR_2">iMelda</span> needed to be presented in front of me sometime in the immediate future.</div><div><br /></div><div>And so this past Saturday, with three gals in tow, we dove head first into a Filipino brunch and toasted with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">calamansi</span> mimosas and a killer playlist to boot. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y0ohBuubbsp-cAM4OKnd0Dh6RO2wz-OpnEF9ERPAJCABIYd5HqoYnyGhmFD7Ffr2UnTXTwAAOyEFIQigUand35v5b7gTq1ga7yv_FxXoFGxTZusg2ib4jqxp6G_fXGJaDVpQnc4x4e4/s1600/4.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y0ohBuubbsp-cAM4OKnd0Dh6RO2wz-OpnEF9ERPAJCABIYd5HqoYnyGhmFD7Ffr2UnTXTwAAOyEFIQigUand35v5b7gTq1ga7yv_FxXoFGxTZusg2ib4jqxp6G_fXGJaDVpQnc4x4e4/s400/4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163554927468610" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxxttQurJ91p4l2_z6X2CrJ8sFRiJWGPg6VRk56a9H00_Xn0wpwAUQXfA9P70rIgOnTywts0ZVq_9MOTy4YoWkvdsTmgha-n4XgDpHDwiMlf3YuJUR2gFagk0wuHFBbB6m6er58qsJxU/s1600/9.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxxttQurJ91p4l2_z6X2CrJ8sFRiJWGPg6VRk56a9H00_Xn0wpwAUQXfA9P70rIgOnTywts0ZVq_9MOTy4YoWkvdsTmgha-n4XgDpHDwiMlf3YuJUR2gFagk0wuHFBbB6m6er58qsJxU/s400/9.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163548878175602" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUQBCgN8LIm7JUOxxj4vOro0vWm-CeZwEDlRLvDD2Mg4cg52ftwtnB8zprCgA17GY27TAzQgBCTgrZjLTWAv60VfK3zHCmhFBGe7wq7rrmTH8VZVxaONGlte0oWBZOW6pCqpvvhqK6QQ/s1600/8.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUQBCgN8LIm7JUOxxj4vOro0vWm-CeZwEDlRLvDD2Mg4cg52ftwtnB8zprCgA17GY27TAzQgBCTgrZjLTWAv60VfK3zHCmhFBGe7wq7rrmTH8VZVxaONGlte0oWBZOW6pCqpvvhqK6QQ/s400/8.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163546825938914" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-f3wZ2GfyneQu_SQSpzRJuynSCSgdt1Wc-6R-fnGZNyFnfLdO9Cu2qBDi8YTkhjIneX-kWHlsO6EFYkSgHFjthsjgy6ig8iDNSUgP7SgCjHZbZnaCpXzzrFz9m2P5xj7SIAw23YQMQ0/s1600/5.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-f3wZ2GfyneQu_SQSpzRJuynSCSgdt1Wc-6R-fnGZNyFnfLdO9Cu2qBDi8YTkhjIneX-kWHlsO6EFYkSgHFjthsjgy6ig8iDNSUgP7SgCjHZbZnaCpXzzrFz9m2P5xj7SIAw23YQMQ0/s400/5.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163431496659394" /></a><div style="text-align: center;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">calamansi</span> mimosas (<span class="blsp-spelling-error" id="SPELLING_ERROR_5">filipino</span> lime)</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1oOXbHIR19QeGTwJUCt7pNne-tXk_lHy8oGFmzoXvwQ3MS1YBO8GbbmRLQ3oRnQ2F_x9BHW2cOmhX62uDPGMRr_ZPGQ7fAhtegxqOUCpPIrsCcFr1ImWNA3bgyqemNumf2feBxlZQzY/s1600/2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1oOXbHIR19QeGTwJUCt7pNne-tXk_lHy8oGFmzoXvwQ3MS1YBO8GbbmRLQ3oRnQ2F_x9BHW2cOmhX62uDPGMRr_ZPGQ7fAhtegxqOUCpPIrsCcFr1ImWNA3bgyqemNumf2feBxlZQzY/s400/2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163426256909010" /></a><div style="text-align: center;">eggs <span class="blsp-spelling-error" id="SPELLING_ERROR_6">iMelda</span>: <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pandesal</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_8">filipino</span> bread) topped with <span class="blsp-spelling-error" id="SPELLING_ERROR_9">laing</span> (taro root leaves, coconut milk, shrimp paste, and chilies), grilled prawn, poached eggs, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">calamansi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">hollandaise</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">kamote</span> (sweet potato) fries</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8Cs4dhPqM-gQOZZs0xv8bh4hHUCJz1vyjfRb7-y-9SOZQpBdXhFbGSyJS0K-_CvyO8XDoD7pfg5m8gOsVByLUKHuTvQ9ayL4eeGmcufpA7ZZiBYmlrQxRADsHsvsWN2qVHWrg2AnNCU/s1600/6.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8Cs4dhPqM-gQOZZs0xv8bh4hHUCJz1vyjfRb7-y-9SOZQpBdXhFbGSyJS0K-_CvyO8XDoD7pfg5m8gOsVByLUKHuTvQ9ayL4eeGmcufpA7ZZiBYmlrQxRADsHsvsWN2qVHWrg2AnNCU/s400/6.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163422083909154" /></a><div style="text-align: center;">eggs <span class="blsp-spelling-error" id="SPELLING_ERROR_13">benigno</span>: <span class="blsp-spelling-error" id="SPELLING_ERROR_14">pandesal</span> topped with thinly sliced spam, poached eggs, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">calamansi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">hollandaise</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_17">kamote</span> fries.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul3o3HIcwbUQzZzWKZuBF9qGnBnzTQy48SWs6Ad6-Vg2nCc34xaIsYU6T6th-5PVHVDmaatVM1YxcAFCPuKAMIdiT4oDbUqBoSxD67LH0c2ZcU5Bp3kdDsaHD_oNKKs4UCTsPQt2UKZs/s1600/1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul3o3HIcwbUQzZzWKZuBF9qGnBnzTQy48SWs6Ad6-Vg2nCc34xaIsYU6T6th-5PVHVDmaatVM1YxcAFCPuKAMIdiT4oDbUqBoSxD67LH0c2ZcU5Bp3kdDsaHD_oNKKs4UCTsPQt2UKZs/s400/1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163291641939858" /></a><div style="text-align: center;"><span class="blsp-spelling-error" id="SPELLING_ERROR_18">ilog</span> breakfast: sunny side up quail egg served over rice with garlicky pork sausage and a cucumber salad.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10fu9NDt8Ca4NhHhG5VqY7ebr9MLNODqMSYsY6eNXMCLhSZvhTajpA-0ZXyjPlqq4ClFV2yerQaD17cCDL_zXVVkhD7pAUOFycuUG243J4VNOsF_cWMazjSj3vaJulXOtuWH5BBSt4Ng/s1600/10.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10fu9NDt8Ca4NhHhG5VqY7ebr9MLNODqMSYsY6eNXMCLhSZvhTajpA-0ZXyjPlqq4ClFV2yerQaD17cCDL_zXVVkhD7pAUOFycuUG243J4VNOsF_cWMazjSj3vaJulXOtuWH5BBSt4Ng/s400/10.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576163285008349218" /></a><div style="text-align: center;"><br /></div><span class="blsp-spelling-error" id="SPELLING_ERROR_19">maharlika</span><div>351 e 12<span class="blsp-spelling-error" id="SPELLING_ERROR_20">th</span> st. (b/w 1st and 2<span class="blsp-spelling-error" id="SPELLING_ERROR_21">nd</span> ave.)</div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-44150334565234195812011-02-17T14:07:00.016-05:002011-02-18T10:43:15.712-05:00bar tables and a whole lotta DIY<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3yARrBQp_KyWdCRLwnlKQ2fyly8okdzxtXi9NVRVdZVrkLtu-aydcUhlripKbvSvGyJSoLjH81HGnzzSZTH_qJoGheyUZvJF5jNZPPjCWN-3UqYuXFY_iICTP0-FP-wC6B9MMbmh9hc/s400/photo+%252827%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574742075909500754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></div><div style="text-align: center;"><span class="Apple-style-span">[my favorite mod and super tall champagne glasses, a brilliant find snagged from the salvation army]</span></div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmmHBLYQ23O9aEI4ADGo7rF1QnBFI43DqXT3qsIKBj7YfMsT0x-yPf1kd5Y7It-3na_wezVPn793BcoIWrXa241n9z_eWOsf99OAuf_Cv91JARfAsV6fdtYUMynUtLKf23x_xaUhyphenhyphenLaI/s400/photo+%252830%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5575049757310356770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">There are <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">pros</span></span> and cons to my recent <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">DIY</span>/design</span> kick as of late. Pro: It keeps me busy. And the feeling of instant gratification is one that I crave. Often. Con: It keeps me busy. And I can't focus on anything else but finishing the (what feels like) hundreds of little projects I've started (and with some, failed). My posting regularity has suffered terribly. And for this, I apologize.</span><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">But one of my many <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">DIY</span></span> projects that is <i>actually relevant </i>to Eat and Greet is my bar table which is still a work-in-progress but well on its way to <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">fabulousness</span></span>. In the before photo (seen just below), you can see that table had caning underneath the glass top. Do I have a thing against caning? Absolutely not. But for whatever reason, the color of the caning against the Wild Truffle wall yielded an unappetizing combination. It got to the point where I couldn't stand looking at it anymore. Something had to be fixed. And after sifting through inspiration photos that I'd pulled from here and there, I started to make some changes. And the first thing to go was inevitably going to be that caning. </span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Enter: a piece of cream burlap, cut down to size and placed underneath the glass. Instant improvement. Snarls be gone.</span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Also? A bottle of Bombay Gin which my thoughtful roommate picked up in Duty Free on her way back from Switzerland. There's something about that iconic blue glass bottle that adds a finishing touch to any bar area. It's beautiful. And legitimizes the spot for me. Nevermind the fact that blue glass is a bit of a recurring theme in our apartment. It pops up, well, everywhere (see top left corner of the following photo).<br /></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSp9asdzOOrS1KgdHSc1hKr48NAt7heW6snTX6htX1SpMGxNhllJfZaDGXGZpArGAszkpuCNo5DoyIO7yRR4Mfoh-IiSDSCJDGTQuABMac-PXCDtL-9zdI6D_l70cEtsvyXdUlmeiI3mc/s400/photo+%252828%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574742067952039202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span><div style="text-align: center;">A few shots (all pulled from <a href="http://www.remodelista.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Remodelista</span></a>) of inspiration I love for your bar area...</div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrTMn9T4G6TfJYZbb2ev6e8Gv21pbJt2O7PG7ZudU_E58dSZfZC6nHo-l-azKVUQ6BEyGb7GsxEj6k3Dfpg6i9solusuFo1ab2Sd2_EiGC6YujcX8DwOxmHK3F3FA8JjPPdSU641trYM/s400/double-drinks-cart.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575055529365891426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 366px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ShlcqUxTDzTy85cZuL8XIMty7dN0hngT90oGAKy56_gbFBmS3SrAKFr2FjXD6pBAepOfZOOPPTGduBxx15KZENKD3aPtszIVxZq5cyq_Eibtx3ixIhx6BP1rnM-NxSyB96vp896C8CA/s400/all-about-eve-drinks.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575055528586894226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 351px; height: 372px; " /></span></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWjaEpVEiQ3LhO77vUUhNd6FQxqq-sm4ybCICkpcNtj-7-vKhvXrl8K9KmdI_eNDbnDBj2XgbabZvbBbwx1tRFzBAoKkKEahayH5LWZInbAoLjpeTaScY1Js-j3VbylmkvJW672rU5Ss/s1600/bryan-ferry-drinks-cart-2+%25281%2529.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWjaEpVEiQ3LhO77vUUhNd6FQxqq-sm4ybCICkpcNtj-7-vKhvXrl8K9KmdI_eNDbnDBj2XgbabZvbBbwx1tRFzBAoKkKEahayH5LWZInbAoLjpeTaScY1Js-j3VbylmkvJW672rU5Ss/s400/bryan-ferry-drinks-cart-2+%25281%2529.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574757999287523730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 265px; " /></a><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQau7kGdeoZG2CmizGqisHAVUlH5KsstrhO7_AOrrtpMJoRecUplh-5dg6Z4B4RMDJChM-wrV3POmfi-CpZ8CC7nTQ1xlWDTcj_ZVENKRq2rkuVyQrX2h18-UlRpHlvLGYZQU53Y4JCs/s400/andy-space-selby.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574758001262747554" /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbYAL08gmPfcoCM1dhee5BTa9Us7O4Ybs37QZafgCVguzvGfI_7ZD58gFPUcsk4u-m9pFFRX_E8PAdrkd6T3NkYTouVvgZMFvyzRLYEkHis9O0gvqmUcv2AN5er6sYGr9NeeLvSXTkXU/s1600/antonio-martins-10.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbYAL08gmPfcoCM1dhee5BTa9Us7O4Ybs37QZafgCVguzvGfI_7ZD58gFPUcsk4u-m9pFFRX_E8PAdrkd6T3NkYTouVvgZMFvyzRLYEkHis9O0gvqmUcv2AN5er6sYGr9NeeLvSXTkXU/s400/antonio-martins-10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574760211545305474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div></div></div></div><div style="text-align: center;">Cheers! TGIF.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span">Oh, and allow me to indulge you (but really, me) with a sneak peak at another <span class="blsp-spelling-error" id="SPELLING_ERROR_5">DIY</span> project that was started and completed this past weekend. Never, ever underestimate the power of paint. Particularly matte charcoal paint. Yum. </span></div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span"><b>Before</b></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXeFDpjawkfgjyFNDw566aXOAt5ohhb_cbCVgLYnNhQcTw2J6zc6UhndiwklFd77hQ9tuPozDX5YqChvJTuiQRSaKAgsNYnUWXHkQ6OnEfKkUKHx8IJgjEXa0dWWcjGws1oqPJem1hO8/s400/charibefore.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5575051394680057074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>After</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-size: 16px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGq3M0iTslRIhcxfQjji519KwH-8xWx7_WMlWHZTD2_Pt-X0xv6gcGIfX3UCcqlvLcOKLfNRjvTYCqJMPcp95RnoCj9tf54_0nxcS5BQ003DvTEjRvzid7yFj3XJM02WRsPhYN996L7w/s400/chariafter.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5575051390652856498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Nothing in our apartment is safe anymore.</span></span></span></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com3tag:blogger.com,1999:blog-3215952716499375127.post-86838086727090120282011-02-14T14:29:00.004-05:002011-02-14T14:42:38.976-05:00happy valentine's day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6yQ0XPLxH45AKBTITJRl-4dus5G9hZ9SqncOyK30SqKw2lE6Aq8kz0mVn7JvxCEMreRtVw6vUCPwG06IRVikA1cTTR8cE4s9DFLpBjgAetk6GszIQ6Ny-ZBBk8l6xoebL-tLO45K1lE/s1600/ShakeIt.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 328px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6yQ0XPLxH45AKBTITJRl-4dus5G9hZ9SqncOyK30SqKw2lE6Aq8kz0mVn7JvxCEMreRtVw6vUCPwG06IRVikA1cTTR8cE4s9DFLpBjgAetk6GszIQ6Ny-ZBBk8l6xoebL-tLO45K1lE/s400/ShakeIt.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573632819640829394" /></a><div style="text-align: center;">There's something about meatballs (especially two of them) that just says "love" to me. Enjoy the day, my lovely lovas. xo.</div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-56943950232458256852011-02-09T17:54:00.009-05:002011-02-10T09:42:25.848-05:00weekend dinner party for two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCD6JgyXO4e8fy3tn13tUaBZG4gL3CQoINofEEGJvKFldwGr0zFp-RzAklsOt1fxVe3sbmvA3In9rXIo424KiWl09oIyohztnrC4gVh7a6KQ4JwBi-7x5lR4kVzURwYaZeQSHV9ev4XI/s1600/DSC03321.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCD6JgyXO4e8fy3tn13tUaBZG4gL3CQoINofEEGJvKFldwGr0zFp-RzAklsOt1fxVe3sbmvA3In9rXIo424KiWl09oIyohztnrC4gVh7a6KQ4JwBi-7x5lR4kVzURwYaZeQSHV9ev4XI/s400/DSC03321.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571844803632493266" /></a><div style="text-align: left;">Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">grande</span> skim, no whip, non-fat green tea <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chai</span> latte with sugar free air and an extra shot of decaf espresso in a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">venti</span> cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.</div><div><br /></div><div>If it were up to me, I'd be <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cozying</span> up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But <span class="blsp-spelling-error" id="SPELLING_ERROR_4">there would</span> also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.</div><div><br /></div><div>Here's what I propose you (hand) feed your loved one:</div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><b><span class="Apple-style-span" style="color:#FF6666;">red snapper </span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="color:#FF6666;">ceviche</span></span><span class="Apple-style-span" style="color:#FF6666;"> with coconut milk and ginger</span></b></span></div><div style="text-align: center;"><i><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="color:#FF0000;">Pisco</span></span><span class="Apple-style-span" style="color:#FF0000;"> Sour</span></i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><b><span class="Apple-style-span" style="color:#FF6666;">grilled spiced garlic skirt steak</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><b><span class="Apple-style-span" style="color:#FF6666;">fennel, avocado, and clementine salad with arugula and mint</span></b></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#FF0000;">Argentinian </span><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="color:#FF0000;">Malbec</span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color:#FF0000;"><br /></span></i></div><div style="text-align: center;"><i><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="Apple-style-span" style="color:#FF0000;">Schramsberg</span></span><span class="Apple-style-span" style="color:#FF0000;"> Mirabelle Brut </span><span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="Apple-style-span" style="color:#FF0000;">Methode</span></span><span class="Apple-style-span" style="color:#FF0000;"> </span><span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="Apple-style-span" style="color:#FF0000;">Chapmenoise</span></span><span class="Apple-style-span" style="color:#FF0000;"> NV</span></i></div><div><br /></div><div>Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].</div><div><br /></div><div>And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make <i>me</i> go <i>there</i>. </div><div><br /></div><div><b>Recipes:</b></div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:small;">Red Snapper <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Ceviche</span> with Coconut Milk and Ginger</span></b></div><div><i><span class="Apple-style-span" style="font-size:small;">Recipe based loosely on </span></i><a href="http://www.foodnetwork.com/recipes/david-rosengarten/tuna-ceviche-with-coconut-milk-and-ginger-recipe/index.html"><i><span class="Apple-style-span" style="font-size:small;">this one</span></i></a><i><span class="Apple-style-span" style="font-size:small;"> by David <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Rosengarten</span></span></i></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 jalapeno, seeded and minced</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tbsp. freshly grated ginger</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tbsp. fish sauce (Thai or Vietnamese)</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 tbsp. sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 cup freshly squeezed lime juice</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 a can of unsweetened coconut milk</span></div><div><span class="Apple-style-span" style="font-size:small;">3/4 lb. fresh red snapper (skinless) cut into small cubes</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 red onion, finely chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">1-2 tbsp. fresh cilantro, finely chopped</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><a href="http://www.epicurious.com/recipes/food/views/Pisco-Sour-234357"><span class="Apple-style-span" style="font-size:small;"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Pisco</span> Sour</span></a></div><div><a href="http://www.epicurious.com/recipes/food/views/Grilled-Spiced-Garlic-Skirt-Steak-12388"><span class="Apple-style-span" style="font-size:small;">Grilled Spiced Garlic Skirt Steak</span></a></div><div><a href="http://www.bonappetit.com/recipes/2009/12/fennel_avocado_and_clementine_salad_with_arugula_and_mint"><span class="Apple-style-span" style="font-size:small;">Fennel, Avocado, and Clementine Salad with Arugula and Mint</span></a></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">XOXO</span>.</span></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com2tag:blogger.com,1999:blog-3215952716499375127.post-21955537723964929232011-02-08T15:47:00.006-05:002011-02-08T16:21:55.697-05:00lambrusco for your valentine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76l5xQS6ZqizUgkK2ylP9TOu4x_pYkHG5GJxY-NjVXoe-lQDkSeas9A7KqDMbBVTccIofoWi2Qipk5K6pta0TvYW879GlAz_GA04lztyzciOUVf5YpakOAvHza_vZvGlyKpEQG9aUsgM/s1600/vday.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76l5xQS6ZqizUgkK2ylP9TOu4x_pYkHG5GJxY-NjVXoe-lQDkSeas9A7KqDMbBVTccIofoWi2Qipk5K6pta0TvYW879GlAz_GA04lztyzciOUVf5YpakOAvHza_vZvGlyKpEQG9aUsgM/s400/vday.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571425421246883602" /></a>While artfully crafting Valentine cards that would make Martha Stewart herself blush with envy (well, <i>maybe</i>), I figured the best and most appropriate thing to sip alongside was Lambrusco. Sure, we <span class="blsp-spelling-error" id="SPELLING_ERROR_0">could've</span> gone with sparkling <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Rosé</span>, but there was a certain convivial element to popping a bottle of something (<a href="http://opiciwines.com/wine/donelli/lambrusco-grasparossa-di-castelvetro-amabile-doc/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Donelli</span> Lambrusco <span class="blsp-spelling-error" id="SPELLING_ERROR_3">di</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Castelvetro</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Amabile</span> DOC</a>) my guests had never tried. And as soon the cork was gracefully albeit dramatically popped and the deep and gorgeously crimson juice was poured into flutes, I heard three little gasps. And a big smile spread across my face. Blushing raspberries leaped out of the glass with a black pepper note that kept the residual sugar in check. A slightly effervescent and seemingly festive glass of decadence.<div><br /></div><div>The decidedly perfect way to toast an afternoon filled with red and rose colored paper, a superabundance of sparkles, and words of endearment and romance. Lambrusco. It's a very good thing. </div><div><br /></div><div>Seek out a bottle of your own this Valentine's Day. I assure you, it will not disappoint. </div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-58586365700352007772011-02-03T12:17:00.004-05:002011-02-03T14:11:26.031-05:00when there's "nothing" in the fridge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiU6FwNdlIaVn9KjYGvLyV6p55QUHo016A1HmVIBPlNChbeGBnX3oY7Llnz4ySyGLpZlyhtUlQ4LuZK2Z_e5hWyLMyLVQ-Gi8kTdb9vTJWWh6efCp0SfDM8rNTH6KRsiDCFX2awvvNbo/s1600/eggncheese.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTiU6FwNdlIaVn9KjYGvLyV6p55QUHo016A1HmVIBPlNChbeGBnX3oY7Llnz4ySyGLpZlyhtUlQ4LuZK2Z_e5hWyLMyLVQ-Gi8kTdb9vTJWWh6efCp0SfDM8rNTH6KRsiDCFX2awvvNbo/s400/eggncheese.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5569513618028601922" /></a>When faced with a fridge full of "nothing" I often default to this. An egg 'n cheese with home fries, all neatly rolled up together in a soft flour tortilla. It's a quick, filling, ridiculously economical but undeniably comforting little dinner. In fact, I could have a fridge full of fabulous and exotic ingredients and <i>still</i> cozy up to this without a peep of complaint. I'd argue you could even turn this into a pretty fabulously received brunch dish by serving up a salad with avocado and a zippy vinaigrette alongside. Blood orange mimosas to wash it all down. The perfect dish and sip for Saturday or Sunday morning, ahem, revival. And I think we all know what that means.<div><br /></div><div>For my recipe for the best home fries out there (yeah, I said it), click <a href="http://eatandgreet.blogspot.com/2010/09/weekend-brunch-party_22.html">here</a>.</div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com1tag:blogger.com,1999:blog-3215952716499375127.post-34375201396910327602011-02-01T09:48:00.008-05:002011-02-01T10:23:42.640-05:00practicing the refined art of no restraint<div style="text-align: center;">I ate well this weekend. Quite well. I ate <i>and </i>drank quite well.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 8.33333px; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkkShy5YtpFi3ED54loddK5hn71g7KcWCdZRbSHdwthVjfoehLb2X9QPVUNo6q01QfB0vTB4AZov26SacjuALAFbccqFNMNQ7PlVLkRdgJIErrwDBHm-D2o-ARdbQZEUMHptLQFrBp00/s1600/martini.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkkShy5YtpFi3ED54loddK5hn71g7KcWCdZRbSHdwthVjfoehLb2X9QPVUNo6q01QfB0vTB4AZov26SacjuALAFbccqFNMNQ7PlVLkRdgJIErrwDBHm-D2o-ARdbQZEUMHptLQFrBp00/s400/martini.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733983865082498" /></a></span></div><div style="text-align: center;">hot & dirty martini</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdgPleRfvVyQiKaZXavEeEoYf5r3_c11VOUpxGP5mjZMbmywj_0jhkqYuE0HE8PWxqyvfvNqtR-9CJ98Sh8BzZM8SBD-QUggMtuU1U3HZzuUBt8crEB0aZ9HKGM8gRl2E_9iX1HSeQcI/s1600/photo+1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdgPleRfvVyQiKaZXavEeEoYf5r3_c11VOUpxGP5mjZMbmywj_0jhkqYuE0HE8PWxqyvfvNqtR-9CJ98Sh8BzZM8SBD-QUggMtuU1U3HZzuUBt8crEB0aZ9HKGM8gRl2E_9iX1HSeQcI/s400/photo+1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733972685841266" /></a><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6e4g42Oz_TnkY7EGZyPu077gmqtX4ZMb4XItNkVwV01853g44_9NNIHBX0cd3RAEau5Ni9TiTIaYYzjWK8YnEbvEiBJJRo5BHkPfWn_jGUhmVlBIGzXfQ2V8UCrpX5jn2chwOXs-8WM/s400/photo+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733986148073954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaMyuonkR-SGQtdRshW8WW0hTSwUbCbzGPFwTnQtVnWSyuxs8hxj85nr-IbAhcweiHYZy48ZfsLtXFQy8HiVX4Nn8lOtFV8LHurfTnJCiXRkgpyypoyQcWPvwqArNlI2doITpXrXRYZE/s1600/photo+3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaMyuonkR-SGQtdRshW8WW0hTSwUbCbzGPFwTnQtVnWSyuxs8hxj85nr-IbAhcweiHYZy48ZfsLtXFQy8HiVX4Nn8lOtFV8LHurfTnJCiXRkgpyypoyQcWPvwqArNlI2doITpXrXRYZE/s400/photo+3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733506112622738" /></a></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEsBi4ds1hYqoFrWQj_UoMoFyf2Q7-ND3AOwVQ59QJmAnbNGjbBwphLGxrJH_YBYFAAu_T_2QB5urn3ShQuTtO2cOGkpmCZS2gtB0tM8qA6MaHbUdlPT2qV8qjipzlAiL77IaM3yHWPU/s1600/beer.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEsBi4ds1hYqoFrWQj_UoMoFyf2Q7-ND3AOwVQ59QJmAnbNGjbBwphLGxrJH_YBYFAAu_T_2QB5urn3ShQuTtO2cOGkpmCZS2gtB0tM8qA6MaHbUdlPT2qV8qjipzlAiL77IaM3yHWPU/s400/beer.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733502204349842" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59XJzWYL2ti1fY8xbeikjILHOpIUAdNtBZaMSBMJ_btpCvEMRCbuf5QRtW781l-m-7UjOv1D7rclP93rbWRsrODK_8SR-w8qZnnS7ZD_L2mNbkd0QLZ7pnzXHjvEjepqyIp5HDX-o0EU/s1600/dessert.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59XJzWYL2ti1fY8xbeikjILHOpIUAdNtBZaMSBMJ_btpCvEMRCbuf5QRtW781l-m-7UjOv1D7rclP93rbWRsrODK_8SR-w8qZnnS7ZD_L2mNbkd0QLZ7pnzXHjvEjepqyIp5HDX-o0EU/s400/dessert.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733492467306802" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3zF3WZogR-qqAXXvVQEZPyMbxlb9soE4m70sJ3v2mCfcxYK12Ye35HcsmFU3aHvJhsAjXJ3ItKrOqj4VyoWyL_hXy5tLN26t4eWLiQeonTykh7UbOHPYZln8__XG_iafuF7G239iqz0/s1600/photo+%252821%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3zF3WZogR-qqAXXvVQEZPyMbxlb9soE4m70sJ3v2mCfcxYK12Ye35HcsmFU3aHvJhsAjXJ3ItKrOqj4VyoWyL_hXy5tLN26t4eWLiQeonTykh7UbOHPYZln8__XG_iafuF7G239iqz0/s400/photo+%252821%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733346806789810" /></a><div style="text-align: center;">pomegranate-acai margarita</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IMTMTNheHWzTEI9TLVBqcPFpRxCs6B8ghyyL97EQZNiX7TmBoRi92qte7uwe6j61PSf6-21Uk35GbQvJGFAtGVYZFKkK2p_g-Pqr5mJPpokoHjAcDZM3rTzRx3YdsGMDcWT8nhIBWvg/s1600/photo+%252822%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IMTMTNheHWzTEI9TLVBqcPFpRxCs6B8ghyyL97EQZNiX7TmBoRi92qte7uwe6j61PSf6-21Uk35GbQvJGFAtGVYZFKkK2p_g-Pqr5mJPpokoHjAcDZM3rTzRx3YdsGMDcWT8nhIBWvg/s400/photo+%252822%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733341641121874" /></a><div style="text-align: center;"><span class="Apple-style-span" >salmon sashimi salad with cucumber, shallot, mint, and lime-mustard dressing</span></div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1mQf5wzEHyXenELYGUVJeqbw7TazIsDGXrRmSpPsJ_puukG46K5T1FSuX4170y2YWTKVde-7EmMIUV4rzx4wg2FhGYBXsoEfq70awxHKlfS2HRdFMRxhoFr0AChDBmMyRf0R1R4HN18/s1600/photo+%252823%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1mQf5wzEHyXenELYGUVJeqbw7TazIsDGXrRmSpPsJ_puukG46K5T1FSuX4170y2YWTKVde-7EmMIUV4rzx4wg2FhGYBXsoEfq70awxHKlfS2HRdFMRxhoFr0AChDBmMyRf0R1R4HN18/s400/photo+%252823%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568733340034722866" /></a><div style="text-align: center;"><span class="Apple-style-span" >rice vermicelli, sliced salmon, coconut milk, cilantro</span></div></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-34494025060452306332011-01-26T09:48:00.011-05:002011-01-26T15:55:10.533-05:00weekend dinner party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDfZJCzlQ8vDOlDDdwt-n_7UCte4UpDvO9W85zfRU4rcXDvuRFRmrkUHdlhAVZHNi9md3_hyzoNanu66hs-p3JgGMjFhr5wSxA6_NgWr7MVkbu9LpKLaTHCdkrf2eKUjUrUqn04ofKhw/s1600/27BR2316.jpg"><img id="BLOGGER_PHOTO_ID_5566592942530748482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDfZJCzlQ8vDOlDDdwt-n_7UCte4UpDvO9W85zfRU4rcXDvuRFRmrkUHdlhAVZHNi9md3_hyzoNanu66hs-p3JgGMjFhr5wSxA6_NgWr7MVkbu9LpKLaTHCdkrf2eKUjUrUqn04ofKhw/s400/27BR2316.jpg" border="0" /></a> <div style="TEXT-ALIGN: center"><i><span class="Apple-style-span">Vietnamese Summer Rolls</span></i></div><div><br /></div><div><div>One of the <i>many </i>things I love most about wine is its natural affinity with food. So much so, that wine in and of itself, can be the inspiration behind a dish. Simply because wine almost always begs to be enjoyed with food. As I sipped on a glass of zippy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Blanc</span> last night, I was immediately hit with an intense craving for Vietnamese food. The bright, juicy tropical fruits that were wafting from my glass were exotic and lush then quickly cut by sharp and intense lime-like acidity. Visions of chilies, cilantro, mint and basil flooded my head. And then, while sifting through tear sheets and Matisse prints, I noticed a recipe out of the corner of my eye for Halibut Vermicelli with Fresh Dill and Pineapple Sauce. I gasped. The transformation of my facial expression was extreme. From ho-hum-blah straight to pure elation. As if I'd stumbled upon a hidden treasure, like a crumpled $20 bill in the pocket of an old coat. Big win! Look. What I'm trying to say is, had someone been secretly filming me, it would've gone viral. Like that. Or at the very least, would have made for one hell of a flip book.</div><div><br /></div><div>Sometimes I wonder what it would be like to have normal reactions in situations like that. You know, ones that aren't quite so...dramatic. But then I remind myself that <span class="blsp-spelling-error" id="SPELLING_ERROR_2">that'd</span> be boring. And by boring I mean less certifiable. Then my mind wanders elsewhere.</div><div><br /></div><div>Let's eat, shall we?</div><div><br /></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:130%;"><b>spring rolls with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">vietnamese</span> dipping sauce</b></span></div><div style="TEXT-ALIGN: center"><i><span class="Apple-style-span">2009 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Loimer</span> Riesling <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Kamptal</span></span></i></div><div style="TEXT-ALIGN: center"><i><span class="Apple-style-span"><br /></span></i></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:130%;"><b>halibut vermicelli with fresh dill and pineapple sauce</b></span></div><div style="TEXT-ALIGN: center"><i>2010 De Martino Organic <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Blanc</span></i></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><b><span class="Apple-style-span" style="font-size:130%;">tofu dessert in ginger-clementine syrup</span></b></div><div><br /></div><div><span class="Apple-style-span"><b>RECIPES</b></span></div><div><span class="Apple-style-span">For the spring rolls, I recommend buying frozen. Any reliable Asian Market should have a couple of different varieties for you to choose from. Also, Trader Joe's carries Lemongrass-Chicken spring rolls that have brought in countless rave reviews. Paired with a simple homemade <a href="http://www.epicurious.com/recipes/food/views/Vietnamese-Dipping-Sauce-108119">Vietnamese dipping sauce</a>, and no one will know the difference.</span></div><span class="Apple-style-span"><a href="http://www.epicurious.com/recipes/food/views/Fish-Vermicelli-with-Fresh-Dill-and-Pineapple-Sauce-239756">Halibut Vermicelli with Fresh Dill and Pineapple Sauce</a></span></div><div><span class="Apple-style-span"><a href="http://www.phamfatale.com/id_2008/title_Tofu-Dessert-in-Ginger-Syrup-Tau-Hu-Nuoc-Duong/">Tofu Dessert with Ginger Syrup</a></span></div><div><br /></div><div></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-66263128795228540752011-01-25T10:29:00.005-05:002011-01-25T11:14:10.270-05:00after + before<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BaLab2tU5QRXUdpN4zkmysPyV5LnyQM2roQk5YjRFgmeWML39O9HyFzecQnUOGGTwDU1gndGW_iE7VPeq90EBDIGBGOR6kYYqkKQKau35KMQbVgKqNuYRFC-Ropr_6HxXE7wpz7lglE/s400/photo+%252819%2529.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5566150349729067778" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGj5JBrQDJXgGzEwq-JwVTDSuJJ3roA2unTk2YIUxgHQ0MhBjIRtZObUGb4BYDGhQ3r_kWsk1OolfwrnpX3nJzuVIfqgVcZ4caAYrg01YErG3cegZwWvhCFreE9ePRhJ-wePNeVymfAg/s1600/photo+%252818%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGj5JBrQDJXgGzEwq-JwVTDSuJJ3roA2unTk2YIUxgHQ0MhBjIRtZObUGb4BYDGhQ3r_kWsk1OolfwrnpX3nJzuVIfqgVcZ4caAYrg01YErG3cegZwWvhCFreE9ePRhJ-wePNeVymfAg/s400/photo+%252818%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5566150352155090866" /></a><div style="text-align: left;">Playing around with the Instagram App on some pictures I snapped of dinner this past weekend and I can't decide which I prefer. The unadulterated versions (seen below) or the ones put through a filter. They certainly do a good job of masking the imperfections (of which there are many) in the steak plate shot. In fact, it's masking so much it's almost hard to tell what it is you're looking at.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">But hey, if anything, that's what I'm here for. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">An impromptu dinner party was whipped up in a matter of minutes on Saturday night. Really, because that's just how I do. Remember that <a href="http://eatandgreet.blogspot.com/2011/01/i-suppose-its-normal-to-get-stuck-in.html">coconut braised beef</a> I was flipping out over? Well, this was my quick-fix version. And I'm afraid to say that it just might have been better than the real deal. Instead of braising beef chuck for hours in the fantastically fragrant coconut sauce, I made the sauce on its own and allowed it to simmer for a half hour or so. Then I seared off a flank steak which had quickly marinated in garlic, ginger and soy. Sushi rice went into the rice maker, a splash of orange juice was reduced with fresh ginger then whisked with oil and a few red pepper flakes for salad dressing. At the sound of the buzzer, vodka was poured over ice and quickly followed by a splash of pineapple juice and topped off with seltzer and a squeeze of fresh lime. Cheers. Clink. Sip. And as soon as our hunger started to kick in (shortly thereafter, I assure you), the steak was thinly sliced and fanned out over a spoonful of rice, generously covered in the decadently rich and racy coconut sauce and topped with roughly chopped cilantro. Bibb lettuce gently tossed in the orange-chili-ginger dressing, snuggled up seductively alongside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">After dinner, I briefly left the room to take a phone call. When I returned, the table was empty and there were two people (who shall remain nameless) in the kitchen, hovering over the stove, spoons in hand, just absolutely going to town on the remains of the coconut sauce.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So, again, the recipe is <a href="http://dinersjournal.blogs.nytimes.com/2010/02/01/featured-recipe-coconut-braised-beef/">here</a>. </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4Gsqrgm7eD4kP0dXVKlRLCFxMbQH977gZlwvm9llcnzIjGlI79ALRwlUlbDB5Nt2G7N_ekar05y6MuetYDU8_hyphenhyphenbXonlHF0IXWy7cmdAx2O76IQf7NTbJJOe1bwdVE2Rqosi6YWsmto/s1600/photo+%252817%2529.JPG"></a><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4Gsqrgm7eD4kP0dXVKlRLCFxMbQH977gZlwvm9llcnzIjGlI79ALRwlUlbDB5Nt2G7N_ekar05y6MuetYDU8_hyphenhyphenbXonlHF0IXWy7cmdAx2O76IQf7NTbJJOe1bwdVE2Rqosi6YWsmto/s1600/photo+%252817%2529.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 299px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4Gsqrgm7eD4kP0dXVKlRLCFxMbQH977gZlwvm9llcnzIjGlI79ALRwlUlbDB5Nt2G7N_ekar05y6MuetYDU8_hyphenhyphenbXonlHF0IXWy7cmdAx2O76IQf7NTbJJOe1bwdVE2Rqosi6YWsmto/s400/photo+%252817%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5566148206972403378" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSa1JqR7hkhUjqRTPvbMwyOV7dhg2-v3Q4MoZaqBQz6BmWs3JKUM1NfDFSPzCOkOAEHhdk1adxD1ORMLkQO3K318uhJ7FURB0JWl-wIRc0naeiwf2nOYE9Saf7G8BNoAfIkaW-1kafbI/s1600/photo+%252811%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSa1JqR7hkhUjqRTPvbMwyOV7dhg2-v3Q4MoZaqBQz6BmWs3JKUM1NfDFSPzCOkOAEHhdk1adxD1ORMLkQO3K318uhJ7FURB0JWl-wIRc0naeiwf2nOYE9Saf7G8BNoAfIkaW-1kafbI/s400/photo+%252811%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5566146401974167986" /></a></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-26995392782940380922011-01-24T11:25:00.003-05:002011-01-24T12:42:46.499-05:00french onion soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZvjNvAeScPwaFP9S7pmNLNBLUChYD5JgzNdTkk4OQoajlKyNMTWBDP1dKtZMDFk9HaZPJHxVmxqQar2o1LWY5mn_cqSvDDZrmqrQkOrPksrK3-XCDPLGENH6Uhf_Gt0oHXAkGQrUcUE/s1600/photo+%25287%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZvjNvAeScPwaFP9S7pmNLNBLUChYD5JgzNdTkk4OQoajlKyNMTWBDP1dKtZMDFk9HaZPJHxVmxqQar2o1LWY5mn_cqSvDDZrmqrQkOrPksrK3-XCDPLGENH6Uhf_Gt0oHXAkGQrUcUE/s400/photo+%25287%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565789770929751858" /></a>I had nothing to do with this. Last night, <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><a href="http://eatandgreet.blogspot.com/2010/09/whats-better-than-coming-home-to-bowl.html">Berit</a></span> knocked on my door and presented me with the greatest gift imaginable. A little ramekin of homemade French Onion Soup topped with a slice of baguette and bubbling <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gruyère</span>. Deep, dark, and decadently fragrant with layer upon delicious layer of flavor. I mean, are you kidding me? I burnt my tongue thanks to obvious impatience. Hands down the best version I've ever encountered. Seasoned to perfection (the girl adds salt with gumption) and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">unarguably</span> the best thing to cozy up to on a night when temperatures drop to sickening record lows.<div><br /></div><div>I'm heading South. Permanently. </div><div><br /></div><div><a href="http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2/index.html">Here's the recipe</a> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Berit</span> used. I can't urge you enough to give it a shot. Believe me, your roommate will love you for it. </div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-78775778248012077852011-01-24T10:06:00.015-05:002011-01-26T17:29:44.000-05:00bar stools for a bar nook<div style="text-align: center;"><span class="Apple-style-span" style="font-size: 6.66667px; color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPowgH1xnp4V-Yw0X58B8Kfvmz_hRbteHt7XC93ptk-zzHrv7t-8FfegEZ2Jkse2XrNbJXTQybhPP44k9ka_twavPLDte8NC3gRpT2fXioDAjNDOOPWIcx_1tvNcJkJS0IlTSJzJ9e5U/s400/IMG_0895_2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565769299980427666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 400px; " /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_mXWlNDdJyhKjF9Ar6CF0lXBsK57XwCtX_vIHmS1OIPYPM92SntLpM5aZ3n1SCtayYj8_71npHmOGAZIlgT_tgi8s4RYQoOkvnTnOS3tp5H7MXYn7M1H5kCZb65S69nBZ0ZydnNPIXE/s1600/IMG_0886.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_mXWlNDdJyhKjF9Ar6CF0lXBsK57XwCtX_vIHmS1OIPYPM92SntLpM5aZ3n1SCtayYj8_71npHmOGAZIlgT_tgi8s4RYQoOkvnTnOS3tp5H7MXYn7M1H5kCZb65S69nBZ0ZydnNPIXE/s400/IMG_0886.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565772039601967746" /></a><div><span class="Apple-style-span">I'm lucky enough to have a little nook in my kitchen for a high bar table. And while I may not use it as such as often as I should, I love having it there as an option. It's more like the dinner-for-one-nook or the coffee-and-laptop-nook on Saturday mornings. Regardless of the hat it's wearing on any given day, this area is clearly functional. But practicality can sometimes only go so far. And given my appreciation for Scandinavian design of style meets functionality, I think it's time to entertain the idea of seeking out some new, <a href="http://www.allmodern.com/Barstools-and-Counter-Stools-C33786.html">modern bar stools</a>.</span></div><div><div><br /></div><div>And also because after an hour of sitting in the ones pictured above, your behind is not exactly pleased to be a part of you. Therefore new style = better function. I've totally legitimized the expense! Phew. That's a relief.</div><div><br /></div><div>Of course I've lusted over the Kartell Ghost Stool for quite some time now. Their "invisibility" factor is ideal in a small space. </div><div><br /></div><div><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8Lj2LjSJTqJESY2CjiVZ9jkAjqAcrxB6hn5_GQbJEy68ITEqA4UWdBcB8s_mttFPQquFXeOz_fgpLhKzfR_Y0hn6YBnsr1CZ627G_4b1I6rff7VIXW1wPGD2EKBM6rlO6I8ldZV5iks/s400/Charles%252BGhost%252B30-%252BStool.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565776054025894818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></div><div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span">But there's something to be said about a stool with some back support. There's also something to be said about winning the lottery. Which is what I'll need to be doing in order to support this exciting endeavor. Because this Knoll Bertoia Stool is making my heart race. And my bank account panic.</span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size: 13.3333px; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nRCrkClRIRpXRGaze_l0otDqiz9o5LvrTq7aD-nuQR9Zfybn2NWtKCTEU74QDWKvqU_T4syj0R1KfKR3C6ZC0DwccvlDMD56fClZGFluP_JNZVvKYA6DkQMuCVPSv0pEt6SPIFi55nI/s400/Bertoia%252BStool%252Band%252BCushion.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565779094955420562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size: 13.3333px; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pT-1c6irKnn9gDaC-Qgj3RWIXAw1dd7SkGYLw45KB30VjRzPBr9dMlWc7pRxpEy5gEJVl2Z9vmxEyShjjvh4vGky1T0fcSV_6MTmEz7Us787O8es4eQZ2ArhqGGJhlp-tJylUl5sNgc/s400/Icon%252BStacking%252BBarstool.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565777151996609938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Emeco Icon Stacking Barstool</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></div><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd229RSxSo5l_UuSDR-Y5gl18b6mN7FDBHwfGsf4eBageeZCyJ_I5BgeM0w-ueGKN6ZooOs4C2QvNhnh1jucgAvcrr7QoYiVahWRmpPZejmRxi7Tw-FD3JNRAfwBveQR3SfuVHomgsx84/s400/Barstool%252BBarstool.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565778021209969634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span">Blu Dot Barstool</span></span><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="font-size: 13.3333px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrrMLV0ficbB2kN9exiwMLnwBKrnxx0HWcuPd5dRaBiXczLgDc1eGrAsULX7N9igaMUwA2HL_teGAEZ_ItCtU6xSJ8lyNTT3A-NXuH6GBmehTB-6H2XpRcND6_J7D99-rVy7nAan6jlU/s400/Chair%252BK65%252Bby%252BAlvar%252BAalto.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565779964126466498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Artek Chair by Alvar Aalto</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">So what do we think?</span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><i>This is a sponsored post on behalf CSN Stores. All opinions are 100% my own.</i></span></div></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com3tag:blogger.com,1999:blog-3215952716499375127.post-2323327036184336932011-01-14T13:31:00.013-05:002011-01-24T16:44:18.377-05:00a divine (and soon to be delectable) delivery<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdsohjkc-qHdfBF9KSCti9mLbibY90L6_n0au9benIa-iOaupfsb67DHbGXGNSMfcdbm2HHp1SADVRY5hb_WvNz9tXZhz1qigN_H38R896rLVV68wjA8P-yawVuCuq1w2PRdBYB5Y5X8/s1600/photo+%25289%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdsohjkc-qHdfBF9KSCti9mLbibY90L6_n0au9benIa-iOaupfsb67DHbGXGNSMfcdbm2HHp1SADVRY5hb_WvNz9tXZhz1qigN_H38R896rLVV68wjA8P-yawVuCuq1w2PRdBYB5Y5X8/s400/photo+%25289%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565871484722092834" /></a><div style="text-align: left;"><span class="Apple-style-span" >There's something to be said about the element of surprise. That precious moment of pure amazement (or horror, to some) brought on by something entirely unanticipated. More often than not, those kinds of moments are few and far between. But last night, I was pleasantly surprised and equally bewildered by a large box from CB2. Had the sender's identity not been leaked due to a UPS mishap (<i>shame</i> on you, UPS...), my first wildly irrational thought would have been: Did I order something in my sleep? (God knows I have a nearly full online shopping cart on their website.) Alas, no. It was an incredibly thoughtful gift from an awfully thoughtful someone who figured this cheese-lover (read: <strong>addict</strong>) and entertaining fanatic could use a handsome new wooden cheese board and industrial-looking cast iron cheese cutters. You know, just 'cause.</span></div><span class="Apple-style-span"><span class="Apple-style-span"><br /></span><span class="Apple-style-span">Absolute perfection. And a total surprise to boot. I must be putting out some seriously good karma. </span><br /><span class="Apple-style-span"><br /></span><span class="Apple-style-span"><i>Must.</i></span></span><div><span class="Apple-style-span"><span class="Apple-style-span"><i></i></span><i><br /></i></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:11;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEill-FRmUGWL-4wjbwZO6cLNIq2Bkrz06Lu4oJk89QKtWu174zROA1-Go13_DLSv6Q9HDMZGHByacmJ4Qyd0pXxENHF4xAxYQNUgsEFD31QIUx20m0L64u1TcDCIvCL-twNTw8rmZhlkWM/s1600/photo+%25283%2529.JPG"><img id="BLOGGER_PHOTO_ID_5562112871286927858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 196px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEill-FRmUGWL-4wjbwZO6cLNIq2Bkrz06Lu4oJk89QKtWu174zROA1-Go13_DLSv6Q9HDMZGHByacmJ4Qyd0pXxENHF4xAxYQNUgsEFD31QIUx20m0L64u1TcDCIvCL-twNTw8rmZhlkWM/s400/photo+%25283%2529.JPG" border="0" /></a></span></span><br /><span class="Apple-style-span" style="font-size:13;"><span class="Apple-style-span" style="font-size:11;"><img id="BLOGGER_PHOTO_ID_5562111584946640226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 299px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DrcDDFFyR9tPqINyZ9v2s8sTC2xpFqzYZdq9cQpK6IhVcg5ndDpTZQl2AVmBSh8Q5e50h33AeXlsBT405o-MppJRomC9GTvR57dAA1Oo8rHpMBwp1jthGS2PIYdg_1BrhTeKyBAZQvM/s400/cheese1.JPG" border="0" /></span></span><div style="TEXT-ALIGN: center"><span class="Apple-style-span">Now: To the cheese store so I can christen this board to the likes no one's ever seen. Or thought possible. Or dared.</span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span"><br /></span></div><div style="TEXT-ALIGN: center"> </div><div style="TEXT-ALIGN: center"><span class="Apple-style-span"></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span">Surprise someone with one <a href="http://www.cb2.com/family.aspx?c=11039&f=6024">here</a>.</span></div><i><br /></i></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-34017346400772184532011-01-12T11:02:00.013-05:002011-01-12T12:37:53.139-05:00weekend dinner party<div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Sgwf82_iRuRnBkwq40icIqGusiHJ5UjPlYknsvrGEF8mtvLTQmybth-64CaphZ132nsy2mq6EtBsfFT6auGsA1acpTehS3-IQ2tKQunhyGyMCoFjSZPAmMMTsvLUtzq6k8qS-Y9Thyphenhyphenk/s1600/fwice2.bmp"><img id="BLOGGER_PHOTO_ID_5561339795132354882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 159px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Sgwf82_iRuRnBkwq40icIqGusiHJ5UjPlYknsvrGEF8mtvLTQmybth-64CaphZ132nsy2mq6EtBsfFT6auGsA1acpTehS3-IQ2tKQunhyGyMCoFjSZPAmMMTsvLUtzq6k8qS-Y9Thyphenhyphenk/s400/fwice2.bmp" border="0" /></a><i><span class="Apple-style-span"><span style="font-size:85%;">Images Courtesy of </span><a href="http://www.turekphotography.com/portfolio/index.php"><span style="font-size:85%;">Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Turek</span> </span></a><span style="font-size:85%;">for Food & Wine</span></span></i> <div style="TEXT-ALIGN: center"><em><span style="font-size:78%;"></span></em></div><span class="Apple-style-span" style="font-size:medium;"></span><br /><div align="left"><span class="Apple-style-span">Okay so I'm kinda cheating. And perhaps I should consider removing the word "cheating" from the previous sentence, er, fragment. But it's only cheating so far as I didn't put together this menu on my own. Or the wine pairings. So there's no two ways about it. I've cheated on my weekend dinner party post.</span></div><span class="Apple-style-span"><div align="left"><br /></div></span><div align="left"><span class="Apple-style-span">But here's the thing: this menu is perfect. Gorgeous. Ridiculously fine-tuned. With undeniable Scandinavian nuances. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lingonberries</span>, smoked trout, fennel salad, buttered egg noodles. I mean, it had my name written all over it (only not literally). I'd be an idiot not to pass it along to you.</span></div><span class="Apple-style-span"><div align="left"><br /></div></span><div align="left"><span class="Apple-style-span">And I'm not cool with looking like an idiot. Even if it means I have to cheat every now and then.</span></div><span class="Apple-style-span"><div align="left"><br /></div></span><div align="left"><span class="Apple-style-span">Hold up. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">How'd</span> I get myself here? Enough <span class="blsp-spelling-error" id="SPELLING_ERROR_3">yappin</span>'. Feast your eyes on this Winter White spread courtesy of Tory Miller for <i>Food & Wine</i>. </span></div><span class="Apple-style-span"><div align="center"><br /><span style="font-size:130%;"><b><span class="Apple-style-span">smoked trout and caper cream cheese toasts</span></b><span class="Apple-style-span"> </span></span></div><div style="TEXT-ALIGN: center;font-size:13px;"><i>2006 Iron Horse Wedding <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Cuvée</span></i></div><div style="FONT-SIZE: 13px; TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><span style="font-size:130%;"><b><span class="Apple-style-span">roast pork loin with fennel salad</span></b><i style="FONT-SIZE: 13px"> </i></span></div><div style="TEXT-ALIGN: center"><b><span class="Apple-style-span" style="font-size:130%;">buttered noodles with toasted sage</span></b></div><div style="TEXT-ALIGN: center"><b><span class="Apple-style-span" style="FONT-WEIGHT: normal"><i><span class="Apple-style-span">2009 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Doña</span> Rosa <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Albarino</span></span></i></span></b></div><div style="FONT-SIZE: 13px; TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><b><span class="Apple-style-span" style="font-size:130%;">ricotta blintzes with <span class="blsp-spelling-error" id="SPELLING_ERROR_7">lingonberry</span> syrup</span></b></div><div ><span class="Apple-style-span" ><br /></span></div><div align="left"><span >Click <a href="http://www.turekphotography.com/portfolio/index.php">here</a> for all the recipes from this spread.</span></div><div align="left"><b><span style="font-size:+0;"><br /></span></b></div><div align="left"><b><span style="font-size:85%;"><br /></span></b></div><div align="left"><b><span style="font-size:85%;">Smoked Trout and Caper Cream Cheese Toasts</span></b></div><div align="left"><i><span class="Apple-style-span"><span style="font-size:85%;">Recipe Courtesy of </span><a href="http://www.foodandwine.com/chefs/tory-miller"><span style="font-size:85%;">Tory Miller for Food & Wine</span></a></span></i></div><div align="left"><i><span style="font-size:85%;">10 Servings</span></i></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><span style="font-size:85%;">4 oz. cream cheese, softened</span></div><div align="left"><span style="font-size:85%;">1 small shallot, minced</span></div><div align="left"><span style="font-size:85%;">1 tbsp. chopped chives, plus 1-inch lengths, for garnish</span></div><div align="left"><span style="font-size:85%;">1 tbsp. fresh lemon juice</span></div><div align="left"><span style="font-size:85%;">salt and freshly ground pepper</span></div><div align="left"><span style="font-size:85%;">5 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">english</span> muffins--split, toasted and buttered</span></div><div align="left"><span style="font-size:85%;">1/2 lbs. skinless smoked trout fillet, coarsely chopped</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><span style="font-size:85%;">1. In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.</span></div><div align="left"><span style="font-size:85%;">2. Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><b><span style="font-size:85%;">Roast Pork Loin with Fennel Salad</span></b></div><div align="left"><i><span class="Apple-style-span" style="FONT-STYLE: normal"><i><span class="Apple-style-span"><span style="font-size:85%;">Recipe Courtesy of </span><a href="http://www.foodandwine.com/chefs/tory-miller"><span style="font-size:85%;">Tory Miller for Food & Wine</span></a></span></i></span></i></div><div align="left"><i><span style="font-size:85%;">10 Servings</span></i></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><b><span style="font-size:85%;">PORK</span></b></div><div align="left"><span style="font-size:85%;">1 tbsp. each of whole fennel seeds, coriander seeds, cloves, black peppercorns, star anise pods, allspice berries and juniper berries</span></div><div align="left"><span style="font-size:85%;">1 gallon water</span></div><div align="left"><span style="font-size:85%;">1 cup kosher salt</span></div><div align="left"><span style="font-size:85%;">1/2 cup light brown sugar</span></div><div align="left"><span style="font-size:85%;">4 bay leaves</span></div><div align="left"><span style="font-size:85%;">One 10-rib, bone-in pork loin roast (about 7 pounds)</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><b><span style="font-size:85%;">SALAD</span></b></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">1 large red grapefruit</span></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">1/3 cup fresh orange juice</span></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">2 tbsp. red wine vinegar</span></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">2 tbsp. extra-virgin olive oil</span></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">1 tbsp. honey</span></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">salt and freshly ground pepper</span></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">2 large fennel bulbs, cored and very thinly sliced on a mandolin</span></div><div align="left"><span class="Apple-style-span" style="font-size:85%;">1 small red onion, thinly sliced</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><span style="font-size:85%;"><b>1. PREPARE THE PORK:</b> In a large pot, toast all of the spices over moderately high heat until fragrant, about 1 minute. Add the water, salt, brown sugar and bay leaves and bring to a boil, stirring to dissolve the salt and sugar. Pour the brine into a large roasting pan and let cool to room temperature. Put the pork roast in the brine, meaty side down. Cover the roasting pan and refrigerate overnight. Bring the pork roast to room temperature in the brine before roasting.</span></div><div align="left"><span style="font-size:85%;"><b>2.</b> Preheat the oven to 350F. Set the pork roast on a large rimmed baking sheet, meaty side up. Roast the pork in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 145F. Transfer the roast to a carving board; let rest for 15 minutes.</span></div><div align="left"><span style="font-size:85%;"><b>3. MEANWHILE, MAKE THE SALAD:</b> Using a small, sharp knife, peel the red grapefruit, removing all of the bitter white pith. Working over a large bowl, cut in between the membranes, releasing the grapefruit sections into the bowl.</span></div><div align="left"><span style="font-size:85%;"><b>4.</b> In a small bowl, combine the orange juice, red wine vinegar, olive oil and honey; season the dressing with salt and pepper. Add the sliced fennel and red onion to the grapefruit sections in the large bowl.</span></div><div align="left"><span style="font-size:85%;"><b>5.</b> Carve the pork roast into chops and transfer to plates. Toss the fennel salad with the dressing, mound the salad alongside the chops and serve.</span></div><div align="left"><span style="font-size:85%;"><b>WINE:</b> The first impulse might be to pair this roast pork with a red wine, but Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Kwas</span>, wine director at <span class="blsp-spelling-error" id="SPELLING_ERROR_11">L'Etoile</span>, prefers to serve it with a vibrant white wine like the 2009 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Doña</span> Rosa <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Albarino</span>. That wine has enough acidity to cut through the richness of the meat and also goes nicely with the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">citrusy</span> fennel salad.</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><b><span style="font-size:85%;">Buttered Egg Noodles with Toasted Sage</span></b></div><div align="left"><i><span class="Apple-style-span" style="FONT-STYLE: normal"><i><span class="Apple-style-span" style="FONT-STYLE: normal"><i><span class="Apple-style-span"><span style="font-size:85%;">Recipe Courtesy of </span><a href="http://www.foodandwine.com/chefs/tory-miller"><span style="font-size:85%;">Tory Miller for Food & Wine</span></a></span></i></span></i></span></i></div><div align="left"><i><span style="font-size:85%;">10 Servings</span></i></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><span style="font-size:85%;">1 stick unsalted butter, cut into tablespoons, at room temperature</span></div><div align="left"><span style="font-size:85%;">1/2 cup thinly sliced sage leaves</span></div><div align="left"><span style="font-size:85%;">2 garlic cloves, minced</span></div><div align="left"><span style="font-size:85%;">2 teaspoons chopped rosemary</span></div><div align="left"><span style="font-size:85%;">2-1/2 cups chicken stock</span></div><div align="left"><span style="font-size:85%;">1 pound wide egg noodles (<span class="blsp-spelling-error" id="SPELLING_ERROR_15">pappardelle</span> would work beautifully)</span></div><div align="left"><span style="font-size:85%;">1/2 cup plus 2 tbsp. freshly grated <span class="blsp-spelling-error" id="SPELLING_ERROR_16">parmesan</span> cheese</span></div><div align="left"><span style="font-size:85%;">salt and freshly ground black pepper</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><span style="font-size:85%;"><b>1.</b> Bring a pot of salted water to a boil. In a skillet, melt 4 tablespoons of the butter. Add the sage and cook over medium heat until crisp; with a slotted spoon, transfer to a small bowl. Add 1 more tablespoon of the butter to the skillet. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the stock and boil until reduced to 1 cup, 8 minutes. Cover the skillet and remove from the heat.</span></div><div align="left"><span style="font-size:85%;"><b>2.</b> Cook the noodles until <span class="blsp-spelling-error" id="SPELLING_ERROR_17">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">dente</span>; drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese. Serve right away.</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><b><span style="font-size:85%;">Ricotta Blintzes with <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Lingonberry</span> Syrup</span></b></div><div align="left"><i><span class="Apple-style-span" style="FONT-STYLE: normal"><i><span class="Apple-style-span" style="FONT-STYLE: normal"><i><span class="Apple-style-span"><span style="font-size:85%;">Recipe Courtesy of </span><a href="http://www.foodandwine.com/chefs/tory-miller"><span style="font-size:85%;">Tory Miller for Food & Wine</span></a></span></i></span></i></span></i></div><div align="left"><i><span style="font-size:85%;">10 Servings</span></i></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><b><span style="font-size:85%;">BATTER</span></b></div><div align="left"><span style="font-size:85%;">1/2 cup all-purpose flour</span></div><div align="left"><span style="font-size:85%;">1/2 tsp. baking powder</span></div><div align="left"><span style="font-size:85%;">salt</span></div><div align="left"><span style="font-size:85%;">4 large eggs</span></div><div align="left"><span style="font-size:85%;">1/2 cup milk</span></div><div align="left"><span style="font-size:85%;">1 tbsp. sugar</span></div><div align="left"><span style="font-size:85%;">1 tbsp. unsalted butter, melted</span></div><div align="left"><b><span style="font-size:85%;">FILLING</span></b></div><div align="left"><span style="font-size:85%;">3 cups fresh ricotta (24 oz.)</span></div><div align="left"><span style="font-size:85%;">1/4 cup sugar</span></div><div align="left"><span style="font-size:85%;">3/4 tsp. cinnamon</span></div><div align="left"><b><span style="font-size:85%;">SYRUP</span></b></div><div align="left"><span style="font-size:85%;">one 10-ounce jar <span class="blsp-spelling-error" id="SPELLING_ERROR_20">lingonberry</span> jam</span></div><div align="left"><span style="font-size:85%;">1 cup pure maple syrup</span></div><div align="left"><span style="font-size:85%;">confectioners' sugar, for dusting</span></div><div align="left"><span style="font-size:85%;"><br /></span></div><div align="left"><span style="font-size:85%;"><b>1. MAKE THE BATTER:</b> In a small bowl, whisk the flour, baking powder, and a pinch of salt. In another bowl, whisk the eggs, milk, and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour.</span></div><div align="left"><span style="font-size:85%;"><b>2. MAKE THE FILLING:</b> In a bowl, mix together the ricotta, sugar and cinnamon.</span></div><div align="left"><span style="font-size:85%;"><b>3. PREPARE THE SYRUP:</b> In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.</span></div><div align="left"><span style="font-size:85%;"><b>4.</b> Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crepes and cook until brown spots appear on the bottom. Transfer the crepes to a cookie sheet. Repeat with the remaining batter to make 20 crepes.</span></div><div align="left"><span style="font-size:85%;"><b>5.</b> Preheat the oven to 350F. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crepe. Fold each crepe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot.</span></div><div align="left"><span style="font-size:85%;"><b>6.</b> Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners; sugar, pour the warm syrup over the blintzes and serve.</span></div></span></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com2tag:blogger.com,1999:blog-3215952716499375127.post-45843069844748068922011-01-11T13:46:00.002-05:002011-01-11T13:54:01.501-05:00egg noodles with beef and chinese broccoli<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QgN0yVbKnBBV0bJLgwJE-od7B34TTGQAC1bAel1a2LZsdz0VAP7eECzPOxyWNv1uepW8LUnkVUqRPh-nFOQmIytzAx7NoIOCQzcNN6Pb7e980O1UjVj6zofzE5uyY5fMu7QyarifZCI/s1600/626-25_egg_noodles_with_beef_300.jpg" style="font-size: 13.3333px; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QgN0yVbKnBBV0bJLgwJE-od7B34TTGQAC1bAel1a2LZsdz0VAP7eECzPOxyWNv1uepW8LUnkVUqRPh-nFOQmIytzAx7NoIOCQzcNN6Pb7e980O1UjVj6zofzE5uyY5fMu7QyarifZCI/s400/626-25_egg_noodles_with_beef_300.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560736045340175010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 300px; " /></a><div><span class="Apple-style-span" >I'm a huge fan of Chinese Broccoli. But sadly, it's difficult to come by in a regular grocery store (I have to head to Chinatown to pick up a bunch whenever a craving hits). If you can't find Chinese Broccoli readily available in your neck of the woods, most cookbooks and websites suggest to substitute any of its relatives (regular broccoli, broccoli <span class="blsp-spelling-error" id="SPELLING_ERROR_0">rabe</span>, etc.). But I'm going to beg to differ. While broccoli is certainly permissible, I'm more likely to gravitate towards <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bok</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">choy</span> or kale as a more fitting substitute. Since Chinese Broccoli is primarily a leafy green, plain old broccoli just wouldn't serve it justice, texture-wise. I'd also urge you to ask your produce market if they would consider getting some in. You never know until you ask, my friends. Whichever route you end up taking, enjoy this quick-cooking crowd pleaser. And given my experience with the take-out lo <span class="blsp-spelling-error" id="SPELLING_ERROR_5">meins</span> of my past, I can say with confidence, there's no way a better version is ever going to be delivered to your door.</span></div><div style="font-size: 13.3333px; "><br /></div><span class="Apple-style-span" ><b>Egg Noodles with Beef and Chinese Broccoli</b></span><div style="font-size: 13.3333px; ">Serves 4</div><div style="font-size: 13.3333px; "><br /></div><div style="font-size: 13.3333px; ">3 Tbsp. light soy sauce</div><div style="font-size: 13.3333px; ">3 Tbsp. oyster sauce</div><div style="font-size: 13.3333px; ">1 tsp. sugar</div><div style="font-size: 13.3333px; ">1/2-lb. top sirloin steak, halved lengthwise and thinly sliced</div><div style="font-size: 13.3333px; ">3 Tbsp. vegetable oil</div><div style="font-size: 13.3333px; ">1/2 lb. Chinese broccoli, trimmed, leaves and steams thinly sliced on the diagonal</div><div style="font-size: 13.3333px; ">1 cup unsalted chicken stock</div><div style="font-size: 13.3333px; ">1 Tbsp. dark soy sauce</div><div style="font-size: 13.3333px; ">1 lb. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">dan</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mian</span> (fresh thick egg noodles)</div><div style="font-size: 13.3333px; ">1/2 tsp. sesame oil</div><div style="font-size: 13.3333px; ">Freshly ground black pepper</div><div style="font-size: 13.3333px; "><br /></div><div style="font-size: 13.3333px; ">1. Combine 1 tbsp. light soy sauce, 1 tbsp. oyster sauce, and sugar in a bowl. Add beef and marinate for 20 minutes.</div><div style="font-size: 13.3333px; "><br /></div><div style="font-size: 13.3333px; ">2. Heat vegetable oil in a wok over high heat. Add beef and stir-fry until it begins to brown. Add broccoli and stir-fry until tender, about 3 minutes. Transfer to a plate and set aside.</div><div style="font-size: 13.3333px; "><br /></div><div style="font-size: 13.3333px; ">3. Bring stock, remaining 2 tbsp. light soy sauce, remaining2 tbsp. oyster sauce, and dark soy sauce to a boil in work over high heat. Add noodles, stir, and cook until most of liquid has been absorbed, 5-10 minutes. Stir in sesame oil, beef, and broccoli. Season with pepper and serve.</div><div style="font-size: 13.3333px; "><br /></div><div style="font-size: 13.3333px; "><i><span class="Apple-style-span" style="font-size: small; ">Photo above courtesy of Christopher <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Hirsheimer</span> for <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Saveur</span></span></i></div></span>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-4604397126461694942011-01-10T09:53:00.004-05:002011-01-10T10:35:23.606-05:00coconut-braised beef, also known as fate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEAdsi4c_GigP9BEJfFrchfWbbMzRITDL9rWbbSvLgjBOPatZvUZo6dRbZY53fn4C-Fvz44JNt0NP8P5D9wV4_SBFg-llfzupj2Bx3-NQhQ_breYjLxOMdtaHEWNfRUqM2qxqH8qhWT8/s1600/november+2010+022.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEAdsi4c_GigP9BEJfFrchfWbbMzRITDL9rWbbSvLgjBOPatZvUZo6dRbZY53fn4C-Fvz44JNt0NP8P5D9wV4_SBFg-llfzupj2Bx3-NQhQ_breYjLxOMdtaHEWNfRUqM2qxqH8qhWT8/s400/november+2010+022.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560570928824055250" /></a>I suppose it's "normal" to get stuck in a cooking rut. Hey, I'll admit it. It's all too easy for us to fall into a comfortable routine which involves making the same thing week in and week out with little to no variation. It requires so much less thinking, less decision-making. You're cruising along on autopilot and for the moment, autopilot feels good.<div><br /></div><div>That is, until you hit a wall going 50. Must. Try. Something. New.</div><div><br /></div><div>So straight to my recipe binder I went, sifting through the pages, waiting for something to catch my tired, jaded eye. And then, in a way that could only be described as fate, I glanced into my future and smiled. <i>Coconut-braised beef. </i> </div><div><br /></div><div>I excitedly shuffled over to the market for the beef, a dried chili, and a can of coconut milk and then hurriedly ran back home to get things under way. And as soon as I blitzed the ginger, garlic, chili, lime zest and juice into a paste and then into the hot pan it went to bloom, I felt shivers. Honest to God shivers. If anything, I urge you to make this recipe just for that moment. That one moment when your kitchen is totally enveloped in scents so exotic and alluring and pleasantly potent that you almost don't know what to do with yourself. It's practically paralyzing. </div><div><br /></div><div>But I'll tell you what you'll do three hours later. You will come to. And you will eat. Oh, will you eat. And in between bites, you will laugh. You will laugh at the outrageousness of this dish. Bold flavors and nuances and textures and heat. It just tastes special. Really, really, really special.</div><div><br /></div><div>Change is good.<br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sAuGvha4kJC_XDvWmafHfq-qRCjlp_IFCpxLAfSLR8vssbVp8E0eek1p3YV3J-D0QZWm6Elb7nicpj-Xe28FSzcNF5XZay7Od7T65CwU4XO3YP9nrkhV30oWB6SacfxSlCjgG0Eckmg/s1600/november+2010+025.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sAuGvha4kJC_XDvWmafHfq-qRCjlp_IFCpxLAfSLR8vssbVp8E0eek1p3YV3J-D0QZWm6Elb7nicpj-Xe28FSzcNF5XZay7Od7T65CwU4XO3YP9nrkhV30oWB6SacfxSlCjgG0Eckmg/s400/november+2010+025.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560570920390793506" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV8D9xjp1OU-qebcA75ZhXSV69Bl86hImd4Ww06WeBNLN_SFLnmaCMiy6WcqG1x7mUDH7WIcmHgx0IMmks9BZp-_3xBqoihrxna8FRNqKRh-D8K0wgKXf4PIWvLvWMhdpH2ob_0J5LJw/s1600/november+2010+027.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilV8D9xjp1OU-qebcA75ZhXSV69Bl86hImd4Ww06WeBNLN_SFLnmaCMiy6WcqG1x7mUDH7WIcmHgx0IMmks9BZp-_3xBqoihrxna8FRNqKRh-D8K0wgKXf4PIWvLvWMhdpH2ob_0J5LJw/s400/november+2010+027.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560570916818665170" /></a>Recipe: <a href="http://dinersjournal.blogs.nytimes.com/2010/02/01/featured-recipe-coconut-braised-beef/">Coconut-Braised Beef</a></div></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0tag:blogger.com,1999:blog-3215952716499375127.post-12847968478223576712011-01-05T09:38:00.005-05:002011-01-05T17:20:08.855-05:00weekend dinner party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpBQKQMKJBwXqlLO3WWYXJEPVyoF10_n-pMOrqA_isWCyRifj2Ne45wHzJbHJHekYWARWvfHM0dv6vzmiEhyphenhyphenUoJPgmfNdJ3gkLQEqoTzqFRUk5xMwDqC3Rouj3FrWX-tMhB53UomoFV8/s1600/mare_chicken_with_roasted_grapes_and_shallots_v.jpg"><img id="BLOGGER_PHOTO_ID_5558824651695496418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 310px; CURSOR: hand; HEIGHT: 344px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCpBQKQMKJBwXqlLO3WWYXJEPVyoF10_n-pMOrqA_isWCyRifj2Ne45wHzJbHJHekYWARWvfHM0dv6vzmiEhyphenhyphenUoJPgmfNdJ3gkLQEqoTzqFRUk5xMwDqC3Rouj3FrWX-tMhB53UomoFV8/s400/mare_chicken_with_roasted_grapes_and_shallots_v.jpg" border="0" /></a> <div><span class="Apple-style-span">You may have noticed by now that I'm not big on posting chicken recipes. Bravo if you have. Listen up if you haven't. It's not that I have this weird aversion to chicken. In fact, my favorite dish my mother makes is her chicken with prunes--and funnily enough, I've never even attempted to recreate it on my own. I think it has something to do with not wanting to remember it any other way than when it's made by her, at home, and I'm eight again. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">I digress. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">It's not that I don't like chicken. It's just that I rarely think about making it. I hardly ever buy it at the grocery store (a crime, I know) and I've never really considered it as an option for serving to company.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">You see, this is problematic for many reasons. But allow me to [finally] cut to the chase. For someone who lives to entertain (and entertain on a budget), chicken needs to be part of the regular repertoire. It's a crowd-pleasing, incredibly versatile, tender, juicy, and economical protein that I have foolishly turned the other cheek to for years. Years! <i>Years.</i></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Really, I thought I was brighter than that.</span></div><div><span class="Apple-style-span"><br /></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span"><strong><span style="font-size:130%;">balsamic roasted radicchio with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">taleggio</span></span></strong></span></div><div style="TEXT-ALIGN: center"><i>Austrian St. Laurent</i></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:130%;"><strong>chicken with roasted grapes and shallots</strong></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:130%;"><strong>buttered egg noodles with parsley and chives</strong></span></div><div style="TEXT-ALIGN: center"><i>2008 Joel <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gott</span> Chardonnay (<span class="blsp-spelling-error" id="SPELLING_ERROR_2">unoaked</span>)</i></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-size:130%;"><strong>blood orange <span class="blsp-spelling-error" id="SPELLING_ERROR_3">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">cotta</span> with cardamom</strong></span></div><div><br /></div><div><span class="Apple-style-span"><a href="http://www.epicurious.com/recipes/food/views/Roasted-Balsamic-Radicchio-232102"><span style="font-size:85%;">roasted balsamic radicchio</span></a><span style="font-size:85%;"> - allow to cool then top with torn pieces of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">taleggio</span> cheese. serve with crusty baguette.</span></span></div><div><div><span class="Apple-style-span" style="font-size:85%;"><a href="http://www.epicurious.com/recipes/food/views/Chicken-with-Roasted-Grapes-and-Shallots-356329">chicken with roasted grapes and shallots</a></span></div><div><span class="Apple-style-span" style="font-size:85%;"><a href="http://www.epicurious.com/recipes/food/views/Blood-Orange-Panna-Cotta-362871">blood orange <span class="blsp-spelling-error" id="SPELLING_ERROR_6">panna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">cotta</span> with cardamom</a></span></div></div><div><span style="font-size:85%;"><br /></span></div><div><i><span style="font-size:85%;">Image above courtesy of Lisa Hubbard for <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Appetit</span></span></i></div>Kiira Leesshttp://www.blogger.com/profile/10080330060081783706noreply@blogger.com0