I did take a short break from writing...a very short break from dining..and yet my ass is getting bigger than ever. Hard to imagine.
As i mentioned previously I needed to watch my diet. Dr visits are brutal. Sometimes a little scary and don't ya hate it when they say you should eat healthier and get more exercise ?
Hence the slowing down on fine dining.
I tried to explain that when I went for my check up it wasn't planned and I didn't fast. Quite opposite...I had an amazing lunch at David Burke's Townhouse where I had that yummy free range roasted chicken soaked in brine and cooked to perfection. There was probably some kind of amazing dessert with this lunch as well and maybe a glass of wine.
I believe salt intake for that afternoon must have been a bit high.
Well I am now a candidate for high blood pressure...also explaining to my Doctor the stress of the day job. What I really want to do with my life is travel and eat great food. I could write about it here...or in a book or write a TV reality show...My life and what I ate.
Life is too lovely to stop eating...so I try to get more exercises. My excuse it time.
Its a terrible excuse. So i will think about sit ups while writing.
Cooking has become a newly renewed passion.
Kitchen's in NY are generally small or non existent. My first studio was in Tudor City. Amazing pre-war building. Not sure which war...but it was really really old. Could have been the civil war...but I don't think they built buildings that tall. Although the Egyptians did build the pyramids. I could research this I suppose but lets get back to the food part of the story.
I could almost reach the entire apartment lying in bed and rolling from one side to another.
Open the window...roll to the left. make a pot of coffee, roll to to the right.
It was designed well...if you were a short armed midget.
Personally i have had a thing about how long my arms are. I call them monkey arms. I know I am the only one to say that, at least outloud. But my height is 5'2", actually 5' 1 1/4" so my arms seem extremely long for my body.
The strip of marble counter was just enough for coffee cups lined up like soldiers.
I ordered delivery alot.
Next apt..82nd and York.
The kitchen was a room. also just a strip of a counter. I mixed food while in bed.
90th and 2nd...this was my first amazing kitchen.
It wasn't huge, but it was all newly renovated. nice counter space. new fridge and new oven. It only took a month for the gas to work and 3 months for an oven rack.
I moved out a year and 1/2 later.
My best recipe was my spinach vegetable dip. easy breezy. Always a hit and when people ask me how I do it I tell them I read the back of the vegetable soup bpx.
Now I have an apartment with a realistic workable kitchen. Oven is wide so my pans fit well.
long counter and lots of cabinets.
With my recent doctor visit...I cook almost all my meals for the week.
Lots of sauteed and grilled vegetables. Chicken is my life long quest to prepare it perfect. Sometimes it happens and when it does I'm at peace with the world. Although the chances of perfection repeating is seldom.
I discovered the beauty of the tuna steak. so simple so lovely.
Pork loin is a weekly ritual for me. Trying a dry rub. sometimes in a barbecue sauce. Asian flavors at times. stuffed pork roast maybe coming up soon.
It's an easy lovely protein. And lasts for 3 or 4 days in various forms for many meals.
Fact...it's a perfect white meat.
It's summer and hotter than Africa. So my cooking takes place in the wee early morning hours. sometimes 6 am...or 4am which is this morning.
Puff pastry dough...spread out on a cookie sheet of non stick spray.
light coat of olive oil. then a nice marina sauce (bottle is fine, it's 4 am sheesh and I'm not Italian). Gruyere cheese or anything you like really is fine.
I did 2 this morning and put 2 kind of mushrooms on one with chopped chives. the other was a little mushrooms and cut up left over chicken and caramelized onions.
pop it in a 450 oven. about 10 min. but watch it...puff pastry cooks fast.
It was the best breakfast ever.
Friday, July 2, 2010
Monday, April 12, 2010
Here's to the Ladies who Brunch
Eating and socializing in NY is one in the same. As I have started blogging and spreading the word to all my friends of my adventures in food - advice is pouring in.
Friends and some not close friends have offered food tips, resturant tip, shared receipes, dining thoughts and invited them to join the 2 girls on eating expeditions.
This one girl has enjoyed this tremdously. My big huge ass would like to thank you as well...but that would be another addition to 2 girls...perhaps named 2 girls need a gym.
Sunday's in NY...especially in Spring bring out the best this world has to offer.
Lovely people strolling through the park. Pretty children frolking down the streets of Manhattan.
Crowds of smart looking groups waiting to brunch.
It's a quest...a very social setting for stranger's to engage conversation.
"oh did you brunch ? " "where'd ya brunch?" "free mimosa's ??...WHERE ?"
As one of my dearest friends, Corey asked me to join a few Sunday's ago to Brunch I happily accepted.
I had recently always worked on Sunday's so my brunching was limited. From time to time I would do brunch and always loved it.
I would walk past happy people with envy. Sometimes the outside seaters would disgust me...many times I was tempted to lean over the planters and take a bite or sip the water.
Just kidding...well kind of...I did have brunch envy.
Just the word Brunch ...mmmm...2 meals in one ?? fabulous. Extended stays at a table with food and drink ? In the words of Cole Porter....Who could ask for anything more.
The first brunch that started the best brunch group ever was when I met Corey's friend Chad. Or as Corey calls him " Fat Girl".
Chad is neither fat or a girl. He is the most lovely new friend I now have in my life and is funny as hell, darling and sweet and legs that go up to Maine. Chad and Corey met while on tour...they're showgirls. Well not really. But both amazing dancers.
We met in union square this one particualr Sunday.
Very impromtu. We stood outside Diesel looking up on iphone...brunches with free booze.
It was nearing 1 PM and traditionally in NY that was the start time for busy brunch. Bunch is a small window..maybe 12 or 1 start and ends at 4. Promptly. So we skiddaled to Cafeteria.
I hadn't been to Cafeteria in some time. It was a place I had frequented quite alot for years. The best Chicken Fried Steak with mashed potatos. Mac and cheese make my top 3 list and delicious Cafeteria cosmos.
Our wait was about 30 minutes...extremly good for a busy popular trendy place.
Corey ordered a beecker of cosmo. The best idea...it was bigger than a pitcher and smaller than a bread box filled to the rim.
Breakfast was lovely. Chad was charming. Corey is my heart.
As male dancers, Chad and Corey have those amazing long legs, lean tall bodies and grace of a giselle. But the poor things are on a mission to bulk up a bit. So the eating begins.
I LOVE eating with them so much...it makes me feel like a skinny girl. I'm not exactly fat...although remember my constant growing ass. But I am not, never was and never will be anorexia skinny. Not that I would choose to be...but it would be nice to drop down a dress size to my usual size 6...or maybe a 4. So yes...not really having a food issue. I love food and damn it I'm gonna eat.
But Chad and Corey...they are impressive. It is not unusal for them to order 2 meals. Or one side of the menu.
I knew right then and there...this had to be the Ladies who Brunch.
This was one of those fabulous NY Sunday's...after brunch we strolled to High Line. For those that were like me and thought this to be a fancy old classic lounge...wrong. Although I think there is something of similar name.
High Line was a project that has been long underway in NY history. A rail way built years ago to bring produce and goods to the west side of Manhattan. After years of nothing...no more trains traveled through that route. It just sat there.
A few developers tried to come up with ideas...I think. But nothing ever happened. The west side itself is such an inigma. Almost like the word inigma..I stil to this day am never sure what that means. I think that's actually the meaning...unknown. Unrpredicatable...hard to understand. inigma.
Anyhoo...I believe the story goes. The rail way tracks has grown over years and years of unculivated nature. A few years ago...someone made it into a park, but more of a promenade. wood walk ways, a little seating here and there. benches. overlooking the Hudson.
It's way west side...still a bit of a hike and you have to walk up these never ending stairs. Yeah...I know great for cardio. A lovely view and an interesting story.
Mind you I'm not exactly sure of the story...but it's close, I think.
We met a gaggle of Chad's friends there. 2 girls and a bunch of boys. Paul told me the story, since he had lived in that area not too long ago. His story telling was much better than my recollection. But it helps to be tall blonde and beautiful...Paul is the tall blonde and beautiful one. He could have been telling me the lastest epsiode of the Hills for all I know.
The gaggle had brunched at Lips...recount of Lips...you don't go for the brunch. You go for the entertainment.
A few gagglers were from out of town, so I think that is why the choice was made for them to try Lips.
Lips is a fun transvesite restaurant/bar.Drag show. I actually have never been...typical NYer...never went to the top of the Statue of Liberty either. Or staten Island. I could probably skip Staten Island...but never say never.
The gaggle and gays and me...went on to a nice little gay bar in Chelsea. Sunday afternoon happy hour and a patio in back. Lovely.
The day was filled with new people..new places and a lot of alcohol.
Later that evening Corey and I headed on the R train to queens. Where...I heard 2 women ask if I work at this bar in the village. I looked down and saw customers I had the previous Friday night.
They loved me..and i them. Nice girls and good tippers.
The conversation led to...what else...did you brunch ?? where ?? how was it ?? etc.
Corey and I then ended up in Astoria where we realized we hadn't eaten since early in the day and we had a full day of Sunday in NY...so we found this lovely place on Broadway...the one in Queens not Manhattan.
The music was great, service lovely, prices good...and food well alot like over the bridge.
It was the end to a perfect start of the Brunch Bunch.
Friends and some not close friends have offered food tips, resturant tip, shared receipes, dining thoughts and invited them to join the 2 girls on eating expeditions.
This one girl has enjoyed this tremdously. My big huge ass would like to thank you as well...but that would be another addition to 2 girls...perhaps named 2 girls need a gym.
Sunday's in NY...especially in Spring bring out the best this world has to offer.
Lovely people strolling through the park. Pretty children frolking down the streets of Manhattan.
Crowds of smart looking groups waiting to brunch.
It's a quest...a very social setting for stranger's to engage conversation.
"oh did you brunch ? " "where'd ya brunch?" "free mimosa's ??...WHERE ?"
As one of my dearest friends, Corey asked me to join a few Sunday's ago to Brunch I happily accepted.
I had recently always worked on Sunday's so my brunching was limited. From time to time I would do brunch and always loved it.
I would walk past happy people with envy. Sometimes the outside seaters would disgust me...many times I was tempted to lean over the planters and take a bite or sip the water.
Just kidding...well kind of...I did have brunch envy.
Just the word Brunch ...mmmm...2 meals in one ?? fabulous. Extended stays at a table with food and drink ? In the words of Cole Porter....Who could ask for anything more.
The first brunch that started the best brunch group ever was when I met Corey's friend Chad. Or as Corey calls him " Fat Girl".
Chad is neither fat or a girl. He is the most lovely new friend I now have in my life and is funny as hell, darling and sweet and legs that go up to Maine. Chad and Corey met while on tour...they're showgirls. Well not really. But both amazing dancers.
We met in union square this one particualr Sunday.
Very impromtu. We stood outside Diesel looking up on iphone...brunches with free booze.
It was nearing 1 PM and traditionally in NY that was the start time for busy brunch. Bunch is a small window..maybe 12 or 1 start and ends at 4. Promptly. So we skiddaled to Cafeteria.
I hadn't been to Cafeteria in some time. It was a place I had frequented quite alot for years. The best Chicken Fried Steak with mashed potatos. Mac and cheese make my top 3 list and delicious Cafeteria cosmos.
Our wait was about 30 minutes...extremly good for a busy popular trendy place.
Corey ordered a beecker of cosmo. The best idea...it was bigger than a pitcher and smaller than a bread box filled to the rim.
Breakfast was lovely. Chad was charming. Corey is my heart.
As male dancers, Chad and Corey have those amazing long legs, lean tall bodies and grace of a giselle. But the poor things are on a mission to bulk up a bit. So the eating begins.
I LOVE eating with them so much...it makes me feel like a skinny girl. I'm not exactly fat...although remember my constant growing ass. But I am not, never was and never will be anorexia skinny. Not that I would choose to be...but it would be nice to drop down a dress size to my usual size 6...or maybe a 4. So yes...not really having a food issue. I love food and damn it I'm gonna eat.
But Chad and Corey...they are impressive. It is not unusal for them to order 2 meals. Or one side of the menu.
I knew right then and there...this had to be the Ladies who Brunch.
This was one of those fabulous NY Sunday's...after brunch we strolled to High Line. For those that were like me and thought this to be a fancy old classic lounge...wrong. Although I think there is something of similar name.
High Line was a project that has been long underway in NY history. A rail way built years ago to bring produce and goods to the west side of Manhattan. After years of nothing...no more trains traveled through that route. It just sat there.
A few developers tried to come up with ideas...I think. But nothing ever happened. The west side itself is such an inigma. Almost like the word inigma..I stil to this day am never sure what that means. I think that's actually the meaning...unknown. Unrpredicatable...hard to understand. inigma.
Anyhoo...I believe the story goes. The rail way tracks has grown over years and years of unculivated nature. A few years ago...someone made it into a park, but more of a promenade. wood walk ways, a little seating here and there. benches. overlooking the Hudson.
It's way west side...still a bit of a hike and you have to walk up these never ending stairs. Yeah...I know great for cardio. A lovely view and an interesting story.
Mind you I'm not exactly sure of the story...but it's close, I think.
We met a gaggle of Chad's friends there. 2 girls and a bunch of boys. Paul told me the story, since he had lived in that area not too long ago. His story telling was much better than my recollection. But it helps to be tall blonde and beautiful...Paul is the tall blonde and beautiful one. He could have been telling me the lastest epsiode of the Hills for all I know.
The gaggle had brunched at Lips...recount of Lips...you don't go for the brunch. You go for the entertainment.
A few gagglers were from out of town, so I think that is why the choice was made for them to try Lips.
Lips is a fun transvesite restaurant/bar.Drag show. I actually have never been...typical NYer...never went to the top of the Statue of Liberty either. Or staten Island. I could probably skip Staten Island...but never say never.
The gaggle and gays and me...went on to a nice little gay bar in Chelsea. Sunday afternoon happy hour and a patio in back. Lovely.
The day was filled with new people..new places and a lot of alcohol.
Later that evening Corey and I headed on the R train to queens. Where...I heard 2 women ask if I work at this bar in the village. I looked down and saw customers I had the previous Friday night.
They loved me..and i them. Nice girls and good tippers.
The conversation led to...what else...did you brunch ?? where ?? how was it ?? etc.
Corey and I then ended up in Astoria where we realized we hadn't eaten since early in the day and we had a full day of Sunday in NY...so we found this lovely place on Broadway...the one in Queens not Manhattan.
The music was great, service lovely, prices good...and food well alot like over the bridge.
It was the end to a perfect start of the Brunch Bunch.
Sunday, April 11, 2010
Daniels Bar Boulud
douceur
salted caramel tart, espresso foam
dolce de leche sorbet....the most amazing desert ever invented
Desert...I think I should state from the beginning of this piece that desert was the most amazing experience I have almost ever had. The number one experience of course was child birth...this was without the pain...but almost as moving.
From the first morsel touching my taste buds I felt a flow of emotion as if I was under a spell.
How can food bring such enormous pleasure and memories and feelings of true bliss.
I have of late had some amazing meals.
Taste encounters that have been orgasmic. Memorable. Note worthy.
Food moments that will live in my heart and head for a lifetime.
This moment of true, pure heavenly bliss brought tears to my eyes.
Unexpected, surprising emotions on a volcanic proportion.
I know I use the term heavenly often...and I should perhaps critique a bit more harshly...but i have had the fortune of choosing amazing restaurants.
Remember this was started as the Finer Things...so my quest was making that list of must sees.
Jen came up to the upper west side. She was taking me for my birthday dinner. I had expressed how much I wanted to go to Daniels...the posh no sign on the door Daniels on the upper east side.
Knowing that it was on that Per Se kinda ridiculous high priced dining experience you have to take a small loan out for kind of place. I suggested we go to Daniels Bar Boulud as a nice alternative.
They actually print the prices on the menu here.
We started with an appetizer...really...if i had known about the desert I would have started with that.
Naturally we started with the pork belly. I seem to have pork belly everywhere they serve it. Comparing it to the first time.
Harold's restaurant..Harold the first season winner of Top Chef. Perilla. Still one of my favorite places. Perilla was our first Finer Things. We also caught a glimpse of Harold that night.
Harold made the most amazing pork belly. Of course this was my first time and as we know you always remember your first time fondly. Or at least you hope to.
I have since tried Tom Collichio's at Craft, pork belly in Vail, Pork belly uptown, downtown, east side, west side...and am lately considering attempting my own culinary talents and testing it in my kitchen in queens.
It's bacon...how can it go wrong ?
Bar Boulud's was lovely.
They also gave us, compliments of the chef this amazing puffed bread thingy that, if on the menu I would have order 2.
We split the coq au vin...this was chicken like I have never had.
Chicken is chicken right...wrong. You can ruin chicken so easily.
When it's great it's really great. When it's bad...it's well...mine.
I could never cook a good chicken on purpose.
Now and then I surprise myself and make a lovely chicken...i don't know what I did...nor could I do it again. I try and remember what mistake I made that created a moist flavorful breast...but even now...nothing.
My first fight with my ex was over chicken.
I tried giving up red meat for a while...but everything tasted like chicken.
Well...I have had coq au vin maybe twice in my life. I have had chicken and vegetables...chicken stew, chicken pot pie and the chicken at Baltazar is one of my favorites. hmmm...is that coq au vin ?? maybe. They put spitzle in it...which i think is my favorite part.
Bar Boulud's chicken is melt in your mouth, flavorful, balanced and I can still taste it. This has been over a month ago...but this was one of those food memories.
We had a side of the Brussels sprouts...also quite lovely. But I have had better. I actually make better.
Mind you...when I did it was by mistake and will never be repeated again. Perhaps with enough vodka...but then with enough vodka it doesn't really matter.
I thought it couldn't get better than this.
I was wrong.
Desert was the best present...the best desert...the best thing I ever ate.
I can't say anymore...you must if nothing else...have this before you die. It would be on my last meal list. the what would you take on a deserted island list...the would i choose a hot date or this for dinner list...the i would give my right arm for list.
Yes...it is that good...and yes it did make me cry with joy.
SOUPES ET SALADES
soupe de chou-fleur
cauliflower velouté, quatre épices
colza oil, chervil
10
garbure
gascon style soup, braised oxtail
beef consomme, winter root vegetables
12
salade roquette
baby arugula, blood orange, radish
fennel, black olives, citrus vinaigrette
11
betterave et escarole
salad of roasted red beets, escarole
hazelnuts, farm cheese, shallot vinaigrette
12
frisée lyonnaise
chicory, chicken liver, poached egg
lardons, sourdough croutons
15
CRUS ET CRUSTACÉS
aïoli
olive oil poached cod
louisiana shrimp, mussels
garlic dip, quail eggs & vegetables
to share 29 for one 14
saint-jacques
maine diver sea scallops
brussels sprouts, concord grape
18
salade de crevette au pomme
kataifi crusted carolina shrimp
apple, hearts of palm
yogurt, cilantro, harissa
15
tartare de boeuf parisien
black angus top sirloin tartar
gaufrette chips, romaine
ap 17 mc 29
plats de resistance
omble de larctique
arctic char, glazed salsify
cippolini onions, crushed celery root bordelaise sauce
26
truite amande
local catskills trout, toasted almonds
roasted cauliflower, brown butter
verjus
27
raie aux endives et pommes de terre
sautéed atlantic skate, belgian endive
yukon gold potatoes, leeks, madeira jus
25
lotte rtie aux palourdes
roasted long island monkfish
smoked bacon
mahogany clams, shellfish cream
26
-----
boeuf aux carottes
braised flatiron steak
local market carrots, green onion confit
25
steak frites
black angus ny steak with french fries
laitue au fromage blanc
33
poulet roti
roasted chicken breast, pine nuts
braised swiss chard, currants smoked onion mashed potatoes
26
pâtes fraches
house made tagliatelle
berkshire pork bolognese
taggiasca olives, tomato confit
parmesan
25
garnitures
8 each
pommes frites
cauliflower gratin
super green spinach
vegetable jardinière
CHARCUTERIE GILLES VEROT
pâté grand-mère
fine country pâté
chicken liver, pork and cognac
10
pâté grand-père
coarse country pâté
truffle juice and port
13
lapin de la garrigue
provençal pulled rabbit
carrot, zucchini and herbs
11
fromage de tête gilles verot
head cheese terrine
gilles verots award winning specialty
13
tourte de gibiers
pheasant, wildboar, wood pigeon,canadian elk
foie gras en croûte
17
compote de joue de boeuf
shredded slow-braised beef cheek
onion confit and pistachio
11
tagine dagneau
terrine of slow cooked
spiced leg of lamb
eggplant and sweet potato
11
pâté bourguignon
guinea hen with red wine
bacon, pearl onion and mushrooms
11
saucisson sec
pork, red wine and black pepper
dry sausage
10
jambon
de paris
housemade cooked ham
12
d'italie
prosciutto san daniele
12
d'espange
spanish iberico belotta ham
38
hors doeuvre
seasoned vegetables
to accompany charcuterie
5 each
carrots with coriander
beets with horseradish
celery-apple rémoulade
mushrooms la grecque
a plate of 3
14
DÉGUSTATION DE CHARCUTERIE
TO SHARE
TODAY'S CHARCUTERIE TASTING
OF COLD SPECIALTIES HORS D'OEUVRES, CONDIMENTS AND MUSTARDS
22 SMALL | 46 LARGE
WARM SPECIALTIES
saucisse fumée façon morteau
smoked cumin-spiced sausage
lentil stew, pork jus
16
cervelas lyonnais en brioche
lyon specialty sausage
pistachio and black truffle in brioche
14
rillons croustillants au poivre
hot, crispy and tender pork belly
with cracked pepper
12
specialités de la maison
escargots persillade
wild burgundy snails garlic and parsley
potato croquettes
16
coq au vin
braised chicken with hand rolled pasta
lardons, onions, mushrooms
25
desserts
tartes classiques
11
douceur
salted caramel tart, espresso foam
dulce de leche sorbet
ébène
brandied chocolate tart
sicilian pistachio anglaise
gâteau basque
custard cake, rum poached pineapple
lime coulis
délice pour deux
rhubarb tart for two
lime créme fraiche crémeux
praline croquant, lychee-rosé sorbet
19
coupes glacées
12
musa
kalamansi poached bananas, crêpes créole
banana-black sesame ice cream
camello
grapefruit mousse, cinnamon lady finger
chartreuse macerated golden raisin
cinnamon-ruby red ice cream
l'impératrice
poached jasmine rice
champagne mango marmalade
rice pudding-mango sorbet
diva renée
passion fruit and raspberry gelée
hazelnut dacquoise
raspberry-exotic sorbet
14
ile de suzette
floating island, kumquat confit
polignac almonds, suzette anglaise
8
Glaces et sorbets
8
ceylan soprano
cinnamon-ruby red passion fruit-raspberry
tropical pépin
rice pudding-mango banana-black sesame
Assortiment de petits fours
10
macarons, bonbons and madeleines
fromages
3 pieces $14 | 5 pieces $21 | 7 pieces $28
bloomy
brillat savarin
sheep
hope farm tomme de brebis
earthy
clothbound landaff creamery
chèvre
sainte-maure de touraine
old and hard
12 month old comté saint antoine
washed and stinky
cato corner farm hooligan
blue
persillé du beaujolais
local
bobolink dairy frolic
salted caramel tart, espresso foam
dolce de leche sorbet....the most amazing desert ever invented
Desert...I think I should state from the beginning of this piece that desert was the most amazing experience I have almost ever had. The number one experience of course was child birth...this was without the pain...but almost as moving.
From the first morsel touching my taste buds I felt a flow of emotion as if I was under a spell.
How can food bring such enormous pleasure and memories and feelings of true bliss.
I have of late had some amazing meals.
Taste encounters that have been orgasmic. Memorable. Note worthy.
Food moments that will live in my heart and head for a lifetime.
This moment of true, pure heavenly bliss brought tears to my eyes.
Unexpected, surprising emotions on a volcanic proportion.
I know I use the term heavenly often...and I should perhaps critique a bit more harshly...but i have had the fortune of choosing amazing restaurants.
Remember this was started as the Finer Things...so my quest was making that list of must sees.
Jen came up to the upper west side. She was taking me for my birthday dinner. I had expressed how much I wanted to go to Daniels...the posh no sign on the door Daniels on the upper east side.
Knowing that it was on that Per Se kinda ridiculous high priced dining experience you have to take a small loan out for kind of place. I suggested we go to Daniels Bar Boulud as a nice alternative.
They actually print the prices on the menu here.
We started with an appetizer...really...if i had known about the desert I would have started with that.
Naturally we started with the pork belly. I seem to have pork belly everywhere they serve it. Comparing it to the first time.
Harold's restaurant..Harold the first season winner of Top Chef. Perilla. Still one of my favorite places. Perilla was our first Finer Things. We also caught a glimpse of Harold that night.
Harold made the most amazing pork belly. Of course this was my first time and as we know you always remember your first time fondly. Or at least you hope to.
I have since tried Tom Collichio's at Craft, pork belly in Vail, Pork belly uptown, downtown, east side, west side...and am lately considering attempting my own culinary talents and testing it in my kitchen in queens.
It's bacon...how can it go wrong ?
Bar Boulud's was lovely.
They also gave us, compliments of the chef this amazing puffed bread thingy that, if on the menu I would have order 2.
We split the coq au vin...this was chicken like I have never had.
Chicken is chicken right...wrong. You can ruin chicken so easily.
When it's great it's really great. When it's bad...it's well...mine.
I could never cook a good chicken on purpose.
Now and then I surprise myself and make a lovely chicken...i don't know what I did...nor could I do it again. I try and remember what mistake I made that created a moist flavorful breast...but even now...nothing.
My first fight with my ex was over chicken.
I tried giving up red meat for a while...but everything tasted like chicken.
Well...I have had coq au vin maybe twice in my life. I have had chicken and vegetables...chicken stew, chicken pot pie and the chicken at Baltazar is one of my favorites. hmmm...is that coq au vin ?? maybe. They put spitzle in it...which i think is my favorite part.
Bar Boulud's chicken is melt in your mouth, flavorful, balanced and I can still taste it. This has been over a month ago...but this was one of those food memories.
We had a side of the Brussels sprouts...also quite lovely. But I have had better. I actually make better.
Mind you...when I did it was by mistake and will never be repeated again. Perhaps with enough vodka...but then with enough vodka it doesn't really matter.
I thought it couldn't get better than this.
I was wrong.
Desert was the best present...the best desert...the best thing I ever ate.
I can't say anymore...you must if nothing else...have this before you die. It would be on my last meal list. the what would you take on a deserted island list...the would i choose a hot date or this for dinner list...the i would give my right arm for list.
Yes...it is that good...and yes it did make me cry with joy.
SOUPES ET SALADES
soupe de chou-fleur
cauliflower velouté, quatre épices
colza oil, chervil
10
garbure
gascon style soup, braised oxtail
beef consomme, winter root vegetables
12
salade roquette
baby arugula, blood orange, radish
fennel, black olives, citrus vinaigrette
11
betterave et escarole
salad of roasted red beets, escarole
hazelnuts, farm cheese, shallot vinaigrette
12
frisée lyonnaise
chicory, chicken liver, poached egg
lardons, sourdough croutons
15
CRUS ET CRUSTACÉS
aïoli
olive oil poached cod
louisiana shrimp, mussels
garlic dip, quail eggs & vegetables
to share 29 for one 14
saint-jacques
maine diver sea scallops
brussels sprouts, concord grape
18
salade de crevette au pomme
kataifi crusted carolina shrimp
apple, hearts of palm
yogurt, cilantro, harissa
15
tartare de boeuf parisien
black angus top sirloin tartar
gaufrette chips, romaine
ap 17 mc 29
plats de resistance
omble de larctique
arctic char, glazed salsify
cippolini onions, crushed celery root bordelaise sauce
26
truite amande
local catskills trout, toasted almonds
roasted cauliflower, brown butter
verjus
27
raie aux endives et pommes de terre
sautéed atlantic skate, belgian endive
yukon gold potatoes, leeks, madeira jus
25
lotte rtie aux palourdes
roasted long island monkfish
smoked bacon
mahogany clams, shellfish cream
26
-----
boeuf aux carottes
braised flatiron steak
local market carrots, green onion confit
25
steak frites
black angus ny steak with french fries
laitue au fromage blanc
33
poulet roti
roasted chicken breast, pine nuts
braised swiss chard, currants smoked onion mashed potatoes
26
pâtes fraches
house made tagliatelle
berkshire pork bolognese
taggiasca olives, tomato confit
parmesan
25
garnitures
8 each
pommes frites
cauliflower gratin
super green spinach
vegetable jardinière
CHARCUTERIE GILLES VEROT
pâté grand-mère
fine country pâté
chicken liver, pork and cognac
10
pâté grand-père
coarse country pâté
truffle juice and port
13
lapin de la garrigue
provençal pulled rabbit
carrot, zucchini and herbs
11
fromage de tête gilles verot
head cheese terrine
gilles verots award winning specialty
13
tourte de gibiers
pheasant, wildboar, wood pigeon,canadian elk
foie gras en croûte
17
compote de joue de boeuf
shredded slow-braised beef cheek
onion confit and pistachio
11
tagine dagneau
terrine of slow cooked
spiced leg of lamb
eggplant and sweet potato
11
pâté bourguignon
guinea hen with red wine
bacon, pearl onion and mushrooms
11
saucisson sec
pork, red wine and black pepper
dry sausage
10
jambon
de paris
housemade cooked ham
12
d'italie
prosciutto san daniele
12
d'espange
spanish iberico belotta ham
38
hors doeuvre
seasoned vegetables
to accompany charcuterie
5 each
carrots with coriander
beets with horseradish
celery-apple rémoulade
mushrooms la grecque
a plate of 3
14
DÉGUSTATION DE CHARCUTERIE
TO SHARE
TODAY'S CHARCUTERIE TASTING
OF COLD SPECIALTIES HORS D'OEUVRES, CONDIMENTS AND MUSTARDS
22 SMALL | 46 LARGE
WARM SPECIALTIES
saucisse fumée façon morteau
smoked cumin-spiced sausage
lentil stew, pork jus
16
cervelas lyonnais en brioche
lyon specialty sausage
pistachio and black truffle in brioche
14
rillons croustillants au poivre
hot, crispy and tender pork belly
with cracked pepper
12
specialités de la maison
escargots persillade
wild burgundy snails garlic and parsley
potato croquettes
16
coq au vin
braised chicken with hand rolled pasta
lardons, onions, mushrooms
25
desserts
tartes classiques
11
douceur
salted caramel tart, espresso foam
dulce de leche sorbet
ébène
brandied chocolate tart
sicilian pistachio anglaise
gâteau basque
custard cake, rum poached pineapple
lime coulis
délice pour deux
rhubarb tart for two
lime créme fraiche crémeux
praline croquant, lychee-rosé sorbet
19
coupes glacées
12
musa
kalamansi poached bananas, crêpes créole
banana-black sesame ice cream
camello
grapefruit mousse, cinnamon lady finger
chartreuse macerated golden raisin
cinnamon-ruby red ice cream
l'impératrice
poached jasmine rice
champagne mango marmalade
rice pudding-mango sorbet
diva renée
passion fruit and raspberry gelée
hazelnut dacquoise
raspberry-exotic sorbet
14
ile de suzette
floating island, kumquat confit
polignac almonds, suzette anglaise
8
Glaces et sorbets
8
ceylan soprano
cinnamon-ruby red passion fruit-raspberry
tropical pépin
rice pudding-mango banana-black sesame
Assortiment de petits fours
10
macarons, bonbons and madeleines
fromages
3 pieces $14 | 5 pieces $21 | 7 pieces $28
bloomy
brillat savarin
sheep
hope farm tomme de brebis
earthy
clothbound landaff creamery
chèvre
sainte-maure de touraine
old and hard
12 month old comté saint antoine
washed and stinky
cato corner farm hooligan
blue
persillé du beaujolais
local
bobolink dairy frolic
Thursday, March 25, 2010
Denver is lovely this time of year
I have been back a week now from my fabulous Denver/Vail vacation.
Vacations seem to elude me often. Time passes quickly and being the passive aggressive person that I am. I tend to mumble about needing a vacation but never take one.
Since my favorite and only sister had moved to Colorado I travel to Denver as much as I can.
Thoughts have crossed my mind to move and become a Rockies fan. I do like my coors.
I love my sister.
Then I fly back looping over Manhattan and get sight of that skyline..empire state building, Chrysler building...bridges connecting to every borough, my heart still skips a beat. The sights of NYC can and most likely always will take my breath away.
It's like that first love...when you really truly knew you were in love. The giddy, heart beating fast, flush feeling you get from your head to your toes. Movie kisses standing on your tip toes and one foot slightly rising behind you. Tingles and kisses and sunshine with butterflies and bluebirds singing around your head.
NYC still does that.
It's the best thing I ever ate kinda place.
So I guess Denver will have to wait...I don't think I'm in good enough shape to live there right now anyway.
For those that know Colorado...it's that picture perfect place in the US. Driving through to Vail or any place for that matter you see mountains and tiny villages of cluster houses. Years ago someone traveled through and had a handful of monopoly houses and hotels and just threw them at the foothills of these beautiful mountains under the bluest sky.
Then bought a few railroads and tossed those in as well.
Jail is only on one corner of the board...so you have to wait your turn to get out of jail. But while there you get the best beef and lots of beer.
This trip was my birthday celebration. I left NY on a Friday and spent a few days doing sister things in Denver. Sister lives in a beautiful high rise condo she just had entirely gutted and renovated.
Sister is the pretty smart one...I was always the cute funny one. Years of mother comparing and pitting us against one another "borrowing clothes", boyfriends, husbands, kids, and divorces, diets, weight fluctuation and hair dye have brought us now to the closest we've ever been.
For this reason I know someday we will end up living together again sometime in our lives. Just not today.
Other than the mother child bond, sister bond is a powerful thing.
Brother's can bond...but they just punch each other and grunt.
Sister's...well, it's the womensense. We feel, talk, laugh, expose everything and we know forgiveness.
Our hearts are big and open and generous.
Even the mean girls have a kindness they can't hide. It's all there...they just seem to protect it a bit with bitchiness.
Jen came to Denver Sunday night. Monday morning we drove to Vail. Cascade Village resort and spa was our home for the next 3 days.
Beautiful hotel. Setting was at the foothills with it's own ski lift. They have one of the top rated restaurants, the Atwater at Gore Creek. YES...we had a creek outside our balcony. The balcony view was the snow covered mountains and a babbling brook.
Picture perfect. I mean really. Who designed Colorado ?? Nature gets an A+ for this one.
Dinner..this was my vacation, but my favorite thing is food. Friends then food. Family friends then food. family, friends, music then food. no food beats music.
Dance and Art is in there somewhere and men ?? well if I had a choice between a great meal with a bad date or a good date with a bad meal. It's no question...ya gotta have the great meal. Maybe the date wasn't that bad...as Miss Bashy says...at least you got a good meal out of it.
Sweet Basil in Vail.http://www.sweetbasil-vail.com/index.php
Jen saw Giada talk about it so if it's good enough for Giada it's good enough for us.
Cocktails at the bar was lovely...bartenderm sorry we can't remember his name guy was adorable. Obviously this is the posh place to be. What I love about resort towns and particularly ski towns you can wear anything. You will get a table at the finest place in town wearing a wool hat ski pants and ski google sun burn. The conversations at the bar are friendly and everyone is happy and welcoming.
I have thought about just going to resort type hotels and sit at the bar and just meet people coming and going. Some are waiting for friends, some are alone in town, some are celebrating but all of them are happy to be there.
Resort bars seem to break down walls of insecurity.
Or maybe its the booze that does that.
The other thing that ski resorts are better than beach resorts...I can wear more clothes and don't have to stress about the whole bathing suit and no tan thing.
After all...this is a food blog not a I look fabulous in a bikini blog.
Meeting people from DC, Chicago, New Jersey and NY...finally after 2 hours a native from Colorado was sitting next to Jen.
Just about the same time out table was ready.
The bartender guy we can't remember his name guy made delicious dirty martini's, grey goose, extra dirty and extra blue cheese olives. we also tried the Detoxini...sounds healthy but its not. It's just delicious.
APPETIZERS
Maine Lobster Bisque
Poached Lobster, Vanilla, Tarragon, Sherry Milk Froth
$15
Caesar Salad
Creamy Garlic Vinaigrette, Organic Egg, Reggiano Parmesan
$12
Spinach and Endive Salad
Green Apple, Sultana Raisins, Warm Colorado Camembert,
Savory Pecan Streusel, Sherry Maple Vinaigrette
$13
Brioche Crusted Marrow Bones
Parsley Salad, Fleur de Sel, Grilled Country Bread
$16
Marcona Almond Dusted Sea Scallops
Green Apple, Spinach and Bacon Slaw, Sunchoke Apple Puree, Tarragon Oil
$17
Oysters on the Half Shell
Market Inspired Selection and Garnish
Market Price
Jumbo Lump Crab “Mac and Cheese”
House-made Ricotta Agnolotti, Parmesan Brodo,
Orange, Black Truffle
$20
Wild Gulf Shrimp and Anson Mills Grits
Black Pepper and Bacon Grits, Piquillos Peppers, Grilled Scallion,
Candied Pancetta, Creole Shrimp Butter
$15
Great Northern Cattle Co. Steak Tartare
Brioche, One Hour Egg, Cornichon, Capers, Bagna Cauda
$17
Sweet Basil is committed to green initiatives and environmental responsibility.
We proudly feature Natura house purified bottled water,
organic ingredients and sustainable food sources.
WWW.SWEETBASIL-VAIL.COM
ENTRÉES
Poached Maine Lobster and Lobster Coral Tagliatelle
Wild Mushrooms, Pearl Onions, Tomato Confit, Tarragon Beurre Fondue
$38
Pacific Black Cod a la Plancha
Shrimp Potstickers, Bok Choy, Green Papaya, Ginger Lemongrass Essence
$36
Grilled Loch Duart Salmon
>Crème Fraiche and Horseradish Risotto, Turnips, Orange, Mulled Wine Reduction
$35
Colorado Striped Bass
Cauliflower Puree, Caramelized Cauliflower, Caper, Raisin, Pine Nut Relish, Balsamic
$32
Pan Roasted Troyer’s Natural Chicken
Anson Mills Gold Rice, Butternut Squash, Cipollini, r>Lacinato Kale, Marcona Almonds
$32
Pan Seared Duck Breast r>Foie Gras Ravioli, Medjool Dates, Dried Pumpkin, Wild Mushrooms, Squash Puree
$38
Duo of Colorado Lamb
Grilled 8oz. T-bone and Moroccan Spiced Lamb Shank,
Chickpea Puree, Crispy Chickpeas, Sous-Vide Salsify and Carrots, Preserved Lemon
$39
Grilled Heritage Pork Chop
Chestnut Polenta, Neuskie’s Bacon, Brussels Sprouts, Apple and Pomegranate
$31
“The Steak House”
Truffle Scented Potato Puree, Creamed Spinach with Parmesan and Pernod,
Paul’s “58” Sauce, Violet Mustard
Great Northern Cattle Co. Angus Filet Mignon $39
21 Day Dry Aged Buffalo Strip Steak $45
Sides $8
Truffle Scented Potato Puree Brussels Sprouts with Neuskie’s Bacon
Creamed Spinach Bok Choy Anson Mills Rice
EXECUTIVE CHEF: PAUL ANDERS CHEF DE CUISINE: BRIAN BROUILLARD
The food...the service...was excellent.
I started with the Bone Marrow. Jen had never tried this. I think I remember Hempstead Grandma serving this. Or someone in my family eating Bone Marrow. As a child I'm sure I thought is was gross. It was something you serve to your pet.
This was nothing like my grandmother's marrow.
No wonder my dog would be my best friend after eating this.
My entree...was, forgettable. really. I forgot what I had. I'm thinking it was beef. Perhaps the special...which obviously wasn't that special or else I would remember.
We orderer Brussels sprouts for the table which are one of my new favorite vegetables again. Mini cabbages in butter and bacon. Tell me what's wrong with that ? Nothing absolutely nothing.
Jen had the pork chops that melted in your mouth.
Problem we had with dinner was that darn bartender, we can't remember his name - was so good and his cocktails quite delicious after 2 or 3 or 6 we forgot to savour our meal. MAKE NOTE...as 2girls from a bar...we understand tipping. We tipped heavily, not obnoxious. The bartender who we can't remember his name was great. He remembered everything...at a crowded bar he knew everyone's drinks. Answered questions appropriately and knew when to join in on conversation. He also knew we weren't those girls that say...we work at a bar and don't tip. We tip...he in kind did a buy back and knew we loved the blue cheese olives, like really who wouldn't. He kept the olives coming. and coming and coming.
But...the purpose of this blog is not to be "that" foodie...but to enjoy everything. Food, drink, friends, family and share it with all those that will listen.
dessert
DESSERTS $10
Dark Chocolate Truffle Cake
Milk Chocolate Earl Grey Tea Crema, Chocolate Sherbet,
Tea Infused Lemons
** 1999 Laverriere Banyuls “Clos Chatart **
Butterscotch Banana Bread Pudding
Chilled Crème Fraiche Sabayon, Butterscotch Candy,
Bruleed Bananas
**Ron Zacapa XO Rum **
Apple Tarte Tatin
Butter Caramel, Scotch Ice cream
**2006 Carmes de Rieussec Sauternes **
Goat Cheese Panna Cotta
Port Pomegranate Consommé, Butter Tuiles,
Citrus Basil Salad, Port Syrup
**NV La Spinetta Moscato d’Asti 375mL **
Hot Sticky Toffee Pudding Cake
Myers’s Rum Sauce and Whipped Cream
** 1988 Niepoort Colheita Porto**
House-made Ice Creams or Sorbets
The Daily “Spin”
$8
>** Sommelier Suggested Pairings **
Pastry Chef: Kate Button
Winter 2010
WITH DESSERT.....
PORTS, MADEIRAS, & SHERRIES
Trio of Port $18
(Taylor Tawny tasting: 10, 20, 30 years)
Taylor 10 year Tawny $10
Taylor 20 year Tawny $14
Taylor 30 year Tawny $31
2003 Dow’s Late Bottled Vintage $8
2004 Kopke ‘Quinta S. Luiz’ $14
1988 Niepoort Colheita $20
Hidalgo ‘La Gitana’ Manzanilla $9
1982 Toro Albalá Don PX $12
2004 Alvear Fino ‘En Rama’ $7
Rare Wine Co. ‘Charleston’ Sercial $12
Blandy’s “5 Year Old” Verdelho $8
Rare Wine Co. ‘Boston’ Bual $12
Rare Wine Co. ‘New York’ Malmsey $12
DESSERT WINES BY THE GLASS
2006 Carmes de Rieussec Sauternes $9
1999 Laverriere Banyuls “Clos Chatart” $9
2005 Oremus Late Harvest Tokaji $12
NV La Spinetta Moscato d’Asti 375mL $18
2000 Isole e Olena Chianti Classico Vin Santo $24
2007 Inniskillin Cabernet Franc Icewine $35
1983 Château Gilette ‘Crème de Tête’ Sauternes $77
BRANDY
Christian Drouin VSOP Calvados $15
Christian Drouin Hors d’Age $20
Clear Creek Barrel Aged Apple Brandy $11
Calvados Flight: 1 oz. of all three $24
Courvoisier “Exclusif” VSOP $12
>Darroze Reserve Bas-Armagnac $19
1987 Darroze Domaine Au Martin $22
1979 Darroze Domaine De Salie $25
>Martell Cordon Bleu $23
Courvoisier XO $25
DIGESTIF r>Fernet Branca $10
St George Absinthe Vert $16
Chartreuse VEP $20 r>Grand Marnier Tasting $32
r>GRAPPA & EAU DE VIE r>Jacopo Poli Sarpa $10 r>Jacopo Poli Moscato $12 r>Marolo Camomile Grappa $13
Peak Spirits Pinot Noir Grappa $14
Sassicaia Grappa $21
F. Meyer Mirabelle Eau de Vie $12
Jen say's...desert after the meal is like the period after the sentence.
She also says it's not a meal without chocolate.
So we had chocolate...yeah we did.
I have had a few birthday's in my life. This was a great birthday. But honestly, I hate the song. I don't like singing the song, i don't like having people sing the song to me. It's long It's boring It's so totally unnecessary.
So after having a few birthday dinner's with various friends...I would give my hardest nastiest stare if someone told the restaurant it was my birthday.
Then our lovely waiter brought the hot sticky toffee pudding cake with Happy birthday written in chocolate and a candle...now it could have been the 2 or 3..or 6 cocktails, or that the waiter, Zack was lovely, or the fact that I knew i would be eating a hot sticky toffee pudding cake...they could have sang the national anthem, I didn't mind at all.
Yes...chocolate does complete me.
Part 2 of the Vail experience will follow...I am off to crown the next Miss Manhattan !!!
Vacations seem to elude me often. Time passes quickly and being the passive aggressive person that I am. I tend to mumble about needing a vacation but never take one.
Since my favorite and only sister had moved to Colorado I travel to Denver as much as I can.
Thoughts have crossed my mind to move and become a Rockies fan. I do like my coors.
I love my sister.
Then I fly back looping over Manhattan and get sight of that skyline..empire state building, Chrysler building...bridges connecting to every borough, my heart still skips a beat. The sights of NYC can and most likely always will take my breath away.
It's like that first love...when you really truly knew you were in love. The giddy, heart beating fast, flush feeling you get from your head to your toes. Movie kisses standing on your tip toes and one foot slightly rising behind you. Tingles and kisses and sunshine with butterflies and bluebirds singing around your head.
NYC still does that.
It's the best thing I ever ate kinda place.
So I guess Denver will have to wait...I don't think I'm in good enough shape to live there right now anyway.
For those that know Colorado...it's that picture perfect place in the US. Driving through to Vail or any place for that matter you see mountains and tiny villages of cluster houses. Years ago someone traveled through and had a handful of monopoly houses and hotels and just threw them at the foothills of these beautiful mountains under the bluest sky.
Then bought a few railroads and tossed those in as well.
Jail is only on one corner of the board...so you have to wait your turn to get out of jail. But while there you get the best beef and lots of beer.
This trip was my birthday celebration. I left NY on a Friday and spent a few days doing sister things in Denver. Sister lives in a beautiful high rise condo she just had entirely gutted and renovated.
Sister is the pretty smart one...I was always the cute funny one. Years of mother comparing and pitting us against one another "borrowing clothes", boyfriends, husbands, kids, and divorces, diets, weight fluctuation and hair dye have brought us now to the closest we've ever been.
For this reason I know someday we will end up living together again sometime in our lives. Just not today.
Other than the mother child bond, sister bond is a powerful thing.
Brother's can bond...but they just punch each other and grunt.
Sister's...well, it's the womensense. We feel, talk, laugh, expose everything and we know forgiveness.
Our hearts are big and open and generous.
Even the mean girls have a kindness they can't hide. It's all there...they just seem to protect it a bit with bitchiness.
Jen came to Denver Sunday night. Monday morning we drove to Vail. Cascade Village resort and spa was our home for the next 3 days.
Beautiful hotel. Setting was at the foothills with it's own ski lift. They have one of the top rated restaurants, the Atwater at Gore Creek. YES...we had a creek outside our balcony. The balcony view was the snow covered mountains and a babbling brook.
Picture perfect. I mean really. Who designed Colorado ?? Nature gets an A+ for this one.
Dinner..this was my vacation, but my favorite thing is food. Friends then food. Family friends then food. family, friends, music then food. no food beats music.
Dance and Art is in there somewhere and men ?? well if I had a choice between a great meal with a bad date or a good date with a bad meal. It's no question...ya gotta have the great meal. Maybe the date wasn't that bad...as Miss Bashy says...at least you got a good meal out of it.
Sweet Basil in Vail.http://www.sweetbasil-vail.com/index.php
Jen saw Giada talk about it so if it's good enough for Giada it's good enough for us.
Cocktails at the bar was lovely...bartenderm sorry we can't remember his name guy was adorable. Obviously this is the posh place to be. What I love about resort towns and particularly ski towns you can wear anything. You will get a table at the finest place in town wearing a wool hat ski pants and ski google sun burn. The conversations at the bar are friendly and everyone is happy and welcoming.
I have thought about just going to resort type hotels and sit at the bar and just meet people coming and going. Some are waiting for friends, some are alone in town, some are celebrating but all of them are happy to be there.
Resort bars seem to break down walls of insecurity.
Or maybe its the booze that does that.
The other thing that ski resorts are better than beach resorts...I can wear more clothes and don't have to stress about the whole bathing suit and no tan thing.
After all...this is a food blog not a I look fabulous in a bikini blog.
Meeting people from DC, Chicago, New Jersey and NY...finally after 2 hours a native from Colorado was sitting next to Jen.
Just about the same time out table was ready.
The bartender guy we can't remember his name guy made delicious dirty martini's, grey goose, extra dirty and extra blue cheese olives. we also tried the Detoxini...sounds healthy but its not. It's just delicious.
APPETIZERS
Maine Lobster Bisque
Poached Lobster, Vanilla, Tarragon, Sherry Milk Froth
$15
Caesar Salad
Creamy Garlic Vinaigrette, Organic Egg, Reggiano Parmesan
$12
Spinach and Endive Salad
Green Apple, Sultana Raisins, Warm Colorado Camembert,
Savory Pecan Streusel, Sherry Maple Vinaigrette
$13
Brioche Crusted Marrow Bones
Parsley Salad, Fleur de Sel, Grilled Country Bread
$16
Marcona Almond Dusted Sea Scallops
Green Apple, Spinach and Bacon Slaw, Sunchoke Apple Puree, Tarragon Oil
$17
Oysters on the Half Shell
Market Inspired Selection and Garnish
Market Price
Jumbo Lump Crab “Mac and Cheese”
House-made Ricotta Agnolotti, Parmesan Brodo,
Orange, Black Truffle
$20
Wild Gulf Shrimp and Anson Mills Grits
Black Pepper and Bacon Grits, Piquillos Peppers, Grilled Scallion,
Candied Pancetta, Creole Shrimp Butter
$15
Great Northern Cattle Co. Steak Tartare
Brioche, One Hour Egg, Cornichon, Capers, Bagna Cauda
$17
Sweet Basil is committed to green initiatives and environmental responsibility.
We proudly feature Natura house purified bottled water,
organic ingredients and sustainable food sources.
WWW.SWEETBASIL-VAIL.COM
ENTRÉES
Poached Maine Lobster and Lobster Coral Tagliatelle
Wild Mushrooms, Pearl Onions, Tomato Confit, Tarragon Beurre Fondue
$38
Pacific Black Cod a la Plancha
Shrimp Potstickers, Bok Choy, Green Papaya, Ginger Lemongrass Essence
$36
Grilled Loch Duart Salmon
>Crème Fraiche and Horseradish Risotto, Turnips, Orange, Mulled Wine Reduction
$35
Colorado Striped Bass
Cauliflower Puree, Caramelized Cauliflower, Caper, Raisin, Pine Nut Relish, Balsamic
$32
Pan Roasted Troyer’s Natural Chicken
Anson Mills Gold Rice, Butternut Squash, Cipollini, r>Lacinato Kale, Marcona Almonds
$32
Pan Seared Duck Breast r>Foie Gras Ravioli, Medjool Dates, Dried Pumpkin, Wild Mushrooms, Squash Puree
$38
Duo of Colorado Lamb
Grilled 8oz. T-bone and Moroccan Spiced Lamb Shank,
Chickpea Puree, Crispy Chickpeas, Sous-Vide Salsify and Carrots, Preserved Lemon
$39
Grilled Heritage Pork Chop
Chestnut Polenta, Neuskie’s Bacon, Brussels Sprouts, Apple and Pomegranate
$31
“The Steak House”
Truffle Scented Potato Puree, Creamed Spinach with Parmesan and Pernod,
Paul’s “58” Sauce, Violet Mustard
Great Northern Cattle Co. Angus Filet Mignon $39
21 Day Dry Aged Buffalo Strip Steak $45
Sides $8
Truffle Scented Potato Puree Brussels Sprouts with Neuskie’s Bacon
Creamed Spinach Bok Choy Anson Mills Rice
EXECUTIVE CHEF: PAUL ANDERS CHEF DE CUISINE: BRIAN BROUILLARD
The food...the service...was excellent.
I started with the Bone Marrow. Jen had never tried this. I think I remember Hempstead Grandma serving this. Or someone in my family eating Bone Marrow. As a child I'm sure I thought is was gross. It was something you serve to your pet.
This was nothing like my grandmother's marrow.
No wonder my dog would be my best friend after eating this.
My entree...was, forgettable. really. I forgot what I had. I'm thinking it was beef. Perhaps the special...which obviously wasn't that special or else I would remember.
We orderer Brussels sprouts for the table which are one of my new favorite vegetables again. Mini cabbages in butter and bacon. Tell me what's wrong with that ? Nothing absolutely nothing.
Jen had the pork chops that melted in your mouth.
Problem we had with dinner was that darn bartender, we can't remember his name - was so good and his cocktails quite delicious after 2 or 3 or 6 we forgot to savour our meal. MAKE NOTE...as 2girls from a bar...we understand tipping. We tipped heavily, not obnoxious. The bartender who we can't remember his name was great. He remembered everything...at a crowded bar he knew everyone's drinks. Answered questions appropriately and knew when to join in on conversation. He also knew we weren't those girls that say...we work at a bar and don't tip. We tip...he in kind did a buy back and knew we loved the blue cheese olives, like really who wouldn't. He kept the olives coming. and coming and coming.
But...the purpose of this blog is not to be "that" foodie...but to enjoy everything. Food, drink, friends, family and share it with all those that will listen.
dessert
DESSERTS $10
Dark Chocolate Truffle Cake
Milk Chocolate Earl Grey Tea Crema, Chocolate Sherbet,
Tea Infused Lemons
** 1999 Laverriere Banyuls “Clos Chatart **
Butterscotch Banana Bread Pudding
Chilled Crème Fraiche Sabayon, Butterscotch Candy,
Bruleed Bananas
**Ron Zacapa XO Rum **
Apple Tarte Tatin
Butter Caramel, Scotch Ice cream
**2006 Carmes de Rieussec Sauternes **
Goat Cheese Panna Cotta
Port Pomegranate Consommé, Butter Tuiles,
Citrus Basil Salad, Port Syrup
**NV La Spinetta Moscato d’Asti 375mL **
Hot Sticky Toffee Pudding Cake
Myers’s Rum Sauce and Whipped Cream
** 1988 Niepoort Colheita Porto**
House-made Ice Creams or Sorbets
The Daily “Spin”
$8
>** Sommelier Suggested Pairings **
Pastry Chef: Kate Button
Winter 2010
WITH DESSERT.....
PORTS, MADEIRAS, & SHERRIES
Trio of Port $18
(Taylor Tawny tasting: 10, 20, 30 years)
Taylor 10 year Tawny $10
Taylor 20 year Tawny $14
Taylor 30 year Tawny $31
2003 Dow’s Late Bottled Vintage $8
2004 Kopke ‘Quinta S. Luiz’ $14
1988 Niepoort Colheita $20
Hidalgo ‘La Gitana’ Manzanilla $9
1982 Toro Albalá Don PX $12
2004 Alvear Fino ‘En Rama’ $7
Rare Wine Co. ‘Charleston’ Sercial $12
Blandy’s “5 Year Old” Verdelho $8
Rare Wine Co. ‘Boston’ Bual $12
Rare Wine Co. ‘New York’ Malmsey $12
DESSERT WINES BY THE GLASS
2006 Carmes de Rieussec Sauternes $9
1999 Laverriere Banyuls “Clos Chatart” $9
2005 Oremus Late Harvest Tokaji $12
NV La Spinetta Moscato d’Asti 375mL $18
2000 Isole e Olena Chianti Classico Vin Santo $24
2007 Inniskillin Cabernet Franc Icewine $35
1983 Château Gilette ‘Crème de Tête’ Sauternes $77
BRANDY
Christian Drouin VSOP Calvados $15
Christian Drouin Hors d’Age $20
Clear Creek Barrel Aged Apple Brandy $11
Calvados Flight: 1 oz. of all three $24
Courvoisier “Exclusif” VSOP $12
>Darroze Reserve Bas-Armagnac $19
1987 Darroze Domaine Au Martin $22
1979 Darroze Domaine De Salie $25
>Martell Cordon Bleu $23
Courvoisier XO $25
DIGESTIF r>Fernet Branca $10
St George Absinthe Vert $16
Chartreuse VEP $20 r>Grand Marnier Tasting $32
r>GRAPPA & EAU DE VIE r>Jacopo Poli Sarpa $10 r>Jacopo Poli Moscato $12 r>Marolo Camomile Grappa $13
Peak Spirits Pinot Noir Grappa $14
Sassicaia Grappa $21
F. Meyer Mirabelle Eau de Vie $12
Jen say's...desert after the meal is like the period after the sentence.
She also says it's not a meal without chocolate.
So we had chocolate...yeah we did.
I have had a few birthday's in my life. This was a great birthday. But honestly, I hate the song. I don't like singing the song, i don't like having people sing the song to me. It's long It's boring It's so totally unnecessary.
So after having a few birthday dinner's with various friends...I would give my hardest nastiest stare if someone told the restaurant it was my birthday.
Then our lovely waiter brought the hot sticky toffee pudding cake with Happy birthday written in chocolate and a candle...now it could have been the 2 or 3..or 6 cocktails, or that the waiter, Zack was lovely, or the fact that I knew i would be eating a hot sticky toffee pudding cake...they could have sang the national anthem, I didn't mind at all.
Yes...chocolate does complete me.
Part 2 of the Vail experience will follow...I am off to crown the next Miss Manhattan !!!
Tuesday, March 2, 2010
Did I ever tell you about David Burke Town House ?
It was a weekday in January 2010. I think it was January...could be December. Either way I think it was during winter recess. School was out and Jen decided to go to the Met. I was done early at work and joined her.
After living in NY for years we get use to crowds. Walking down the street...not the sidewalk to avoid the tourists. In times square is a very typical NYer thing. Oh and we mumble and as we do it cursing out said tourists.
I try not to, knowing the tourists trade helps the economy and keeps me from being unemployed.
i also like to think of myself as an ambassador to NYC...the kind nice friendly NY. It's self appointed.
Yet...I do grumble alot at crowded streets alot lately.
Jennifer hates crowds...extremely hates crowds. Will hit people to get them out of her way...not really hard. She's not mean...she just wants them to move.
This one January/December day we forgot that school was out. Which makes the museums extra crowded. Along with 1000's of kids and tourists this was not a good day to stroll around and look at art.
So we did what we usually do and went on a search for food.
The upper east side was my home for a number of years.
I actually liked it. Quiet, clean...expensive and not for everybody
Most people in NY hate it. The downtown snobs think only cool people live below 14th street.
It's probably true.
I was just never that cool, even if I tried I couldn't be.
I suggest we go to E.A.T.S. Nice little gourmet deli type place on Madison. Salad's and such.
We walk past the deli section and drool. Seems ok so far. Then the soup was cold at $15 a bowl...you'd think they could heat it up.
Salad's were pretty and pretty pricey.
Jen liked the bread.
Hated the people.
We left hungry.
So we strolled down Madison and ran into our favorite chocolate place...now yes, every chocolate place is our favorite. But this is purple and pretty and they have chocolate and bacon. How could that be wrong ?? It just isn't.
Vosges. We first discovered this after we went to Balthazar...one of my most favorite food experiences and one of my favorite Birthday dinners.
Vosges made the over priced EATS meal a faded memory.
We continue our stroll...stopping in the over priced shops. Window gazing at all the UES ladies and their babies.
I started wondering what I liked about the UES.
Everything always looked clean and pretty.
Yet cold and distant. I could have at one time in my life been them. The UES lady out for the day of lunch and fundraising.
But I would probably make fun of them and go downtown after lunch and find a dive bar and sit at Washington Square Park.
But that was a million and a half years ago.
My life is now consumed with food and art.
Chocolate is delicious but not a meal. I don't know why...it could be. But really it's basically the finale of a lovely concert. The encore. The punctuation after the thought.
I then mention I always wanted to go to David Burke's on 61st and Lex.
Jen as always says ...yes.
Mind you this was a winter day on our impromptu museum evening. We were dressed with a 4 star restaurant in mind. Yet...being as cool as you can be without living below 14th street. We walked in, handed our winter coats, hoodies and scarves for coat check and sat at a lovely booth in the back.
It was early enough and being on the UES, only the elderly and the really old rich dine at 5 PM in NY. No one seemed to notice that we might not be dressed for a night out on the town.
We were dressed like 2 girls from a bar...2 hungry girls.
The service was...well excellent. Many people serving and seemingly welcoming.
I believe I had the Prime Rib and Jen had the Roasted & Crispy Seawater soaked organic chicken. Yes...it was as good as it sounds.
If memory serves we had the cauliflower and broccoli rabe.
It may have been the chocolate cake for desert...it's usually always the chocolate cake for desert.
This was months ago and our mouths water when we hear David Burke mentioned.
What we remember was it was delicious and we were under dressed.
Perhaps it's time to try it again.
http://www.davidburketownhouse.com/info.html
Dinner menu:
MAIN DISHES
MUSTARD CRUSTED TUNA 30
coconut-kaffir lime basmati rice, baby bok choy, red seaweed
with sweet and sour blood orange sauce
PAN SEARED DOVER SOLE 44
corn and wild mushrooms, vegetable confit and kalamata olive purée
THE LOBSTER “STEAK” 41
shoestring potatoes, candied grapefruit, preserved lemon and black honey
ROASTED STUFFED ORGANIC HEN WITH BACON AND LOBSTER 38
asparagus and oven-dried tomato ragout
HANDMADE CAVATELLI & BRAISED SHORT RIBS 30
wild mushrooms, mushroom chips and truffle mousse
ROASTED & CRISPY SEAWATER SOAKED ORGANIC CHICKEN 29
succotash, chanterelle purée and natural jus
“BRONX” STYLE FILET MIGNON OF VEAL & VEAL CHEEK 36
orange infused cauliflower purée and pistachio ravioli
MEDITERRANEAN RACK OF LAMB 38
calamari, black olives and goat cheese orzo
ALMOND CRUSTED VENISON 37
beggar’s purse, smoked bacon, brussels sprouts and juniper berry-balsamic jus
CREEKSTONE FARMS BLACK ANGUS DRY AGED PRIME RIB EYE 39
fancy fries and petite caesar
CREAMED SPINACH
aged gouda
WHIPPED POTATOES
roasted garlic and lemon
CAULIFLOWER GRATINÉE
black forest ham and fine herb crust
TATER TOTS
aji amarillo and scallions
GARLICKY BROCCOLI RABE
lap chung
TEMPURA GREEN BEANS
sweet chili glaze
TOMATO SALAD
truffle balsamic
GLAZED BRUSSELS SPROUTS
apples and bacon
DESSERT
CARAMELIZED WARM APPLE TART 10
cider caramel and dulce de leche ice cream
CHOCOLATE CARAMEL MOUSSE 11 orange blossom cream, candied kumquats and
tangerine sorbet
BUTTERSCOTCH PANNA COTTA 10
crunchy meringue and curried gelée
CHOCOLATE LAYER CAKE 11
malted caramel, fleur de sel and guinness ice cream
VANILLA CREAM PIE 11 walnut rosemary oil, dates, meyer lemon sorbet
SPICED COCONUT CAKE 11
spiked coconut cream, huckleberries and blackberry sorbet
WHITE CHOCOLATE LEMONGRASS CRÈME BRÛLÉE 2
pineapple citrus salad, and candied Buddha’s hand
DRUNKEN DONUTS 15 chocolate baileys, “rasberritini” and sugar & spice cream
($10 supplement with prix fixe or in lieu of two desserts)
FRESH FRUIT & BERRIES 10 honey yogurt sorbet and blueberry-cranberry tea
ICE CREAM & SORBET
three scoops 11
five mini cones 12
DAVID BURKE’S CHEESECAKE LOLLIPOP TREE 18
bubblegum whipped cream and raspberries
($10 supplement with prix fixe or in lieu of two desserts)
Wednesday, February 24, 2010
L'Ecole
As promised...this is one of my favorite finds in NYC. I first stumbled on this place with Dani while she was visiting.
I mentioned this dinner in a previous post when I was having a soup memory.
After a long day of shopping on Canal, Dani and I were hungry and had a few hours before seeing a show uptown.
Tired and hungry we looked up and saw the French Culinary Institute banner hanging on Broadway. Delighted that they have a restaurant and it looked as if it was begging for us to enter.
Nice decor. It was early dinner so the lighting was more natural light. A few older guests were sitting in pairs scattered throughout the dining room.
We sat next to a front window. Always fun when you get a prime spot. The window seating seems to be reserved for inviting guests. When people walk by they see attractive people in the window appearing to have a great time. laughing. eating. looking fabulous. This is what i like to think when I'm seated in one of those prime spots.
Like the hot slot machine in the front of the casino...lots of bells and whistles. Fun fabulous people attract fun fabulous people.
It's always a prix fix menu. Changes constantly since it is a school. The students work to serve.
Makes you think of Boces...the vocational school in your neighborhood where you can get a $10 hair cut or $5 manicure.
Always scary, I never have gotten my hair done by a Boces graduate.
I'm thinking FCI is in a bit of a different category.
I mean...Bobby Flay went here.
Dani and I had an amazing meal...butternut squash soup I can still taste and the best shrimps I have ever eaten. We had to rush to see our show. I may admit later who we saw. or maybe not.
This week it was David's birthday. David is planning on going to FCI in a few weeks so this was a great way to celebrate and kick start his inspiration.
I ordered Hamachi, then scallops for my fish dish, tenderloin for my meat and the chocolate porcini cake with cardamon caeme and chocolate olive oil sorbet.
The first brought out a muse Busch...or how ever you spell it. Shrimp in a corn chowder. I love corn chowder. So delicious we all took bread to wipe up the soup stuck in the smallest little cups ever.
Hamachi on a bed of granny smith apple. very refreshing. David had the goat cheese walnut salad. I had appetizer envy.
the goat cheese was piled upon a cup of walnut sauce and melted perfectly still keeping a consistency that was appealing to the eye and mouth.
Scallops...delicious. A little big for my taste. Compliments of the chef, the sea bass. That was the winner.
David had the Salmon, which was cooked perfectly.
next course. meat. I had the tenderloin in a Burgoyne reduction. So good. they serve it with small bits of Brussels sprouts and tater tots. The best tater tots I've ever had.
David's choice, the pork chop with a broccoli cream. Broccoli was yummy. Pork was very very under cooked.
Chef's choice again, they give us the pheasant. The chef is making amazing choices. I now am a huge fan of the Pheasant.
cleansing break.
a lovely plate of ricotta cheese sorbet, drops of balsamic to dip the cheese and a few other cute things on the plate that I can't remember.
desert course. My chocolate porcini cake with cardamon caeme and chocolate olive oil sorbet was interesting. Plating was nice. A little obvious. A fork shaped chocolate imprint, cute...but not really creative. The gingerbread cake was perfection. Light, lovely and a perfect end to a most enjoyable evening.
Siobhan was our server and a delight. She made suggestions and was right on.
Mind you we called in for reservations a few hours earlier under the name Samson Simpson. When we arrived the hostess laughed harder than us. Yet we still were seated at a lovely table.
The entire staff, we assume students and working as homework. Were all quite nice. Very welcoming and seemed to love life.
Siobhan asked if we had any dietary restrictions. She also remembered even though she made a face when one of us discussed his dislike to cheese. I must agree with Siobhan...how can anyone not like cheese. But she was accepting of this and when the cleansing plate came it was minus goat cheese sorbet. A nice consideration from L'Ecole.
This is a must. It's NY at its finest. It could be one of those fine restaurants anywhere. But it's not. It's in a tough city with some of the best restaurants in the world. The instruction at FCI is prided on it's excellence and integrity.
I'm so excited for David...this could be the start of our next great chef. At least a nice boy that cooks well.
Saturday, February 20, 2010
I JUST LOVE THIS CITY
The closeness of New Yorkers always amaze me. I was walking down Bleecker from Christopher Street on my way to the bar. 
Behind me is a couple that appeared from a nearby apt. building. I'm thinking first date. He doesn't plan ahead...not a good sign. He has no idea where to go. She suggests Cafe Habana. I perk up since this is one of my favorite places of all in NYC. Small cafe with very few tables and a small counter. The food is cuban home cooking. Pork is amazing....ah but the corn. the corn. I am pasting the menu for your convenience...but be sure to get the corn.
Soup of the Day ... 4.50
Grilled Corn Mexican Style ~ Served with chili powder, lime & cotija cheese ... 3.95
Sopesitos ~ A sampler of corn cakes topped with black beans, cotija cheese and 3 different salsas ... 6.95
Taquitos Caseros ~ 2 home style tacos your choice of 1 of the following: grilled steak, chicken or roast pork ... 7.50
Sincronizada ~ Small black bean & sun dried tomato tortillas and Mozarella cheese and avocado ... 6.95
Sincronizada Toluca ~ Small black bean & sun dried tomato tortillas with Mozarella cheese & chorizo
served w/ green tomatillo salsa ...7.50
Ensalada de la Casa ~ House salad served with mixed greens & house vinaigrette ... 6.25
Ensalada de Mango ~ Fresh diced mango and jicama over mixed greens w/ raspberry vinaigrette ... 8.25
Grilled Chicken and Corn salad ~ Served over mixed greens with house dressing ... 8.95
Grilled Steak & Corn Salad ~ Served over mixed greens w/ mustard dressing ... 11.50
Pozole... 9.75
Hominy Corn stew served with your choice of chicken or shredded pork garnished with radish & oregano
Pechuga de Pollo al Pipian... 12.95
Chicken breast served in a traditional toasted pumpkin seed & tomatillo mole with your choice of rice & beans
Tlacoyo deTres Marias... 10.95
Hand formed corn masa”boat” stuffed with goat cheese, black beans & sun dried tomatoes served with rice & beans
Grilled Steak ... 12.50
Grilled skirt steak served with your choice of rice & beans
Roast Pork ... 10.75
Caribbean style shredded pork served w/ your choice of rice & beans
Enchiladas de Mole Poblano ... 11.95
Chicken enchiladas in our homemade chocolate-less mole poblano served w/ rice & beans
Enchiladas estilo Norteno ... 11.95
Grilled Steak enchiladas w/ spicy red ranchero sauce w/ rice & beans
Enchiladas Suizas ... 11.95
Grilled chicken enchiladas served in a creamy tomatillo sauce w/ rice & beans
Pollo Mirador ... 12.95
Sautéed chicken served in a roasted garlic sauce, served w/ spicy sautéed spinach & white rice
Chuleta de Puerco a la Pimienta ... 12.95
Grilled pork chop & goat cheese toast w/ our famous wild mushroom & chipotle “au poivre” sauce
Mejillones con Coco ... 11.95
Steamed farmed mussels served in a spicy coconut sauce
Camarones al Ajillo ... 14.50
Shrimp in spicy garlic sauce served with rice & beans
Fish of the Day... P/A
Please ask your about todays’s selection
Cuban Sandwich ... 9.25
Roast Pork, ham, Swiss cheese & pickles on pressed cuban bread w/ French fries
Hamburger/Cheeseburger/Bacon Cheeseburger ... 7.95/8.95/9.95
Served w/ lettuce, tomato, onion, pickles & French fries
If you would like to substitute a salad, please add ... 1.50
Black or Red Beans ... 2.95 White or Yellow Rice ... 2.95
French Fries ... 2.95 Green or Red Salsa ... 1.25
Sweet Plantains ... 2.95 Tostones ... 2.95
Corn Tortillas(3) ... 1.75 Spicy Sauté Spinach ... 4.95
The original Café Habana still exists in downtown Mexico City, a busy luncheonette where
in the 1940’s all the famous Cuban Musicians would hang out and share their meals BenyMore, Perez Prado,
Toña la Negra. Memories of Cuba and Mexico the sweet smell of home cooking and strong coffee.....enjoy!!
OK...so back to the story. This first couple bore me and I'm in a hurry for a cocktail. So i leave them to decide if they go with her suggestions or he just stands there hemming and hawing. In my head I'm screaming....go have the corn and sister you better dump this tool.
Moving on...older couple. just passing RARE...she stops and says. hey...that's that burger place. He says. Yes. Lets go.
Mind you this couple has lived a life. Perhaps in their 50's maybe 60's. He's carrying a case for a bass. she's fabulous with streaks of gray in her hair and wearing uggs. I picture them to be Harry and Mimi...or something cute and catchy. He calls her Mim's . She calls him you big ass, but he loves it and they have been holding hands for 40 years.
Rare Bar and Grill
http://www.rarebarandgrill.com/
Rare at Bleecker Street...the one I go to.
address: 228 Bleecker Street
@ 6th Ave & Carmine
phone: (212) 691-RARE (7273)
fax: (212) 691-7272
Our Murray's Cheese this week is
Aged Cheddar
Special cheddar made in Vermont, made from jersey cow milk, aged for one year
They have these mini burgers that are almost too cute to eat. Almost as cute as Harry and Mimi. But you must savor each one. They change up the choices of the burgers...but I have yet to find a burger that i don't like.
It's the meat...really really good meat. And yes, You can order it medium rare. I suggest you do since even then it's pretty darn rare.
Onion Rings are a must and a decent warm artichoke spinach dip.
The best thing is the cheese..they use Murrays's Cheese.the Bleecker Rare is located down the street from the happiest place on earth.
Murray's Cheese.
Murray's is located on Bleecker at Corneilia. check the website below for the exact address.
The story of how I fell in love with Murray.
I have no idea who Murray is or if there is in fact a Murray. When I had my first job as a checker in Bohack's my manager called me Murray and if I had a dog I think I might name him Murray.
Jen i and discovered Murray's before Finer Things.
In fact it was cheese that became the start of Finer Things.
Since our Tuesday nights are filed with ...classic rock and one or two customers on a slow night. We bring in things to entertain. And we eat.
Jen started bringing cheese from Brooklyn. I would bring Bread from the upper east side. We would make a lovely spread of bread and cheese and grapes. Perhaps a lovely glass of house wine and it became the finer things.
As we do like cheese...and not to take away from Brooklyn. It wasn't all that exciting.
Jen says ...hey ya know there is that famous cheese place down the street. I say...well let's go. Just like Harry and Mim's
The next week we meet early and walk into a world of cheese. We take our ticket...love that they have tickets. I wish the world was on a ticket policy.
Customer's wait more patiently when they know they have a number. It doesn't matter what number. They could pull 87 and the sign says now serving 9. They'll wait.
We did...and then we had them give us a taste of the best cheese I have ever eaten.
http://www.murrayscheese.com/cheese_blog.asp |
Monday, February 15, 2010
Soup to Nuts
I love this time of year...clear bright skies. A lovely noreastern and a week of soups.
The day of The Snow Storm in 2010 I made it home in the afternoon and decided on a cauliflower soup.
I searched on epicurious and found Cauliflower Soup with Percorino Romano and Truffle Oil.
adding bacon on top and 3 kind of sauteed mushrooms.
I magic bulleted the cooked cauliflower and leeks.
Which created an odd...yet interesting green. Leeks are a new item I have recently added into my cooking life. I like it. It's lovely and strong and pretty. It makes me think of Ireland, St. Patricks Day and sweet blue eyed boys with Irish accents.
Adding salt, pepper to the mix I cooked all the veggies together. Adding chicken stock and half and half.
I am so sorry but I did come from the culinary institute of I don't really measure because I don't like math and Grandma never did.
So it's a guess...and taste...and instinct. Usually it is spot on. A lovely Top Chef term that all the kids are using now.
OH..garlic. I use garlic in everything.
The soup itself turned out lovely.
Then topped with the bacon and mushrooms made it a meal.
2nd soup...broccoli. same thing but with broccoli. minus the bacon and mushrooms. Although I think you can have bacon in anything and everything. It truly is the perfect food.
#3 - Mushroom. The 3 mushrooms I used earlier (any 3...pick a mushroom, I like them all) .grill in butter and garlic. Then magic bullet..tap tap tap. Add in all the same...half and half. chicken stock. salt pepper and taadaaa....a warm tan colored smooth bit of heaven.
TODAY's SPECIAL - Cauliflower soup with 3 cheeses. Gureye, jarlsberg and parmesano reggiano. With grilled shallots. half and half, chicken stock. salt and pepper...and a lot of love.
RESTUARANT TOUR...note. The tour is taking a bit of a detour.
Next month is my birthday. I am going to Vail to spend it with my sister...Jen is meeting us.
I will be reviewing on the road. Meanwhile...Vail does not come cheap. So eating out will be a little more controlled this next few weeks.
Which is why this is a perfect month for cooking at home.
Brushetta - sliced on an angle french bread.
In the micro I melt a bit of butter. grate one small garlic clove and add olive oil. Mix and brush on the sliced bread. Broil for a few minutes until slightly brown.
Then chop red onion and tomatos..add a bit of balsamic dressing. save to top last.
Pesto Sauce- magic bullet a bunch of fresh basil. add olive oil, salt and pepper cheese and pine nuts.
Brush on the pesto to the grilled garlic toasts. add grated parm. then top with the tomato and onion mixture.
Serve this with a yummy soup and it's a perfect winter meal.
Sorry...I didn't really mention nuts.
Except that I work with alot of them. Nuts that is.
Sunday, February 7, 2010
Craftbar - a highlight of restaurant week
900 Broadway
New York, NY 10079
(212) 461-4300
New York, NY 10079
(212) 461-4300
Love it ! Rating dating scale. This is ...oh my gosh this could be my next really long term relationship. Or we have entered into the friend zone.
Craftbar is Craft's informal sister-restaurant, where Chef Tom Colicchio applies the same philosophy of simple food derived from the finest ingredients, to casual dining.
Tom was not there when Jen and I went for lunch.
First I love that you can easily find this place. Huge banner hanging outside on Broadway.
It's ajacent to ABC Carpet and Home Store...the place you go to drool and wish you could afford to redecorate or win the lottery.
Also across is Fishs Eddy's the best place to get plates and kitchen stuff that you actually can afford and can't pass up buying. I love my huge Brooklyn platter.
Greeting is done by 2 lovely very thin girls. Friendly, sweet and warm. The bar is lovely.Above it is a wall of wine the kind that you climb up a ladder type staircase. Beautiful.
A nice simple warm decor. clean and refreshing.
Service was comfortable. The prices are moderate and worth every penny.
We did the winter restaurant menu..started with Pecorino Risotto Balls, Spicy Tomato, yum yum yum.
My main dish was the Veal meatballs. Jen had the pork belly.
I wish I had the Pork belly. Our server said both are her favorites. I always get pork belly. As much as Jen and I go do Finer Things. We try to order different dishes so we can try each other's.
Diners get dish envy. I try new things, but wish I had ordered what my instincts tell me.
Remember when Lucy went to dinner with Ricky, Fred and Ethel. They would ask her what she wanted first. She would choose the chicken. Then Ethel would get the pork chops and Lucy would change her's to pork chops. Fred would get the pasta then Lucy would change her order to pasta. Ricky would order Steak. Lucy would switch to steak.
Then end up with the chicken.
The veal was good...but it sure wasn't pork belly.
Jen's pork belly sat on a bed or mashed potatoes. So creamy it looked like pudding.
We both had the brownie topped with walnut ice cream. The ice cream was fine, but the brownie was dry and tasteless.
Really Tom ? This is what always screws up the Top Chefs. That damn dessert challenge.
All in all...I love this place. The food, the atmosphere.
I had been to Craft restaurant, around the corner from craftbar.
One of the best experiences I've had in NYC.
It was about 2 or 3 years ago. A friend who seems to come in and out of my life happened to pop back in.
My birthday just passed so we made a date. He was taking me to Craft. I wasn't all that interested in him. But he was pleasant and well...as my friend Bashy says "at least you can get a nice meal out of it".
Sad when we start dating for food.
I was to meet him at 9 at the bar. I came from work. Sat at the bar. Ordered a wine. no date. Ordered another glass of wine. still no date.
The bartender was lovely. Service at Craft is also welcoming. A little snotty...the crowd is filled with foodie types and wannabees. Young professionals named Tad and Mindy from Long Island. The kind that go to wine tastings and think now they know everything there is to know. Not that there's anything wrong with it. I know the type. You know the type.
Just drink the damn wine...after 6 glasses you can't tell what you're drinking.
As I realized i was being stood up. I decided to stay and order my meal at the bar.
This was before Finer Things was discovered and who know's when I would get a lovely meal.
Damn it, I'm an independant fabulous woman of the city. I can take myself out for a lovely meal.
I had the quaile. It was recommended by the bartender.
Taste like chicken.
Still a nice meal and I was feeling quite proud that I conquered one of my fears of eating alone at a nice restaurant without a book.
Behind me were 3 men talking about their place they were opening. Obviously they were in the restaurant biz and scoping out Craft for ideas.
As I got up they asked if my seat would be free. I said yes and as I gathered my coat I asked where they were opening their place.
Shock appeared and they said, oh you over heard us ? I said...well i was sitting right here and you weren't whispering.
They asked about my quaile. I said it tasted like chicken. The head chef guy said it was cooked to perfection. The solmier guy asked me to join them for a drink.
Then I accepted and a few hours later found out I had a tasting meal with with the new owners of Proof. A lovely new restaurant in DC.
I now have some new friends in DC. Someday I will go an do a Proof review.
I hear it's doing well and they're opening another place soon, also in DC.
This was the day I discovered Chipollini onions. Tom Colicchio does them the best. I try to get them wherever I see them.
Oh he adds them in the pork belly. another reason to always order the pork belly.
I also have a secret crush on Tom. Sorry Bobby Flay...maybe its the bald head.
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