TrelayneNYC
Everything posted by TrelayneNYC
Breakfast - The Early-Morning, Polyphonic Food Blog
TrelayneNYC replied to txaggie's topic in Shopping and Cooking
Carrots cooked forever, with ricotta cheese, poached egg and black truffles I have to apologize in advance for the truffle food pr0n. I've never had black truffles outside of a restaurant setting, and it always seemed to me that any aroma or taste that was present at the time vanished long ago into the ether. You could say I'm hooked, and I am determined to make the thing I bought yesterday last as long as possible. I just have to resist the urge to put it into everything.... Recipe for the carrots: http://food52.com/recipes/19045-carrots-cooked-forever-a-la-roy-finamore
Dinner - The Polyphonic Food Blog
TrelayneNYC replied to JPW's topic in Shopping and Cooking
Potato gnocchi, with Parmigiano-Reggiano cheese, unsalted butter and black truffle Chickpea clam chowder -- wild littleneck clams, chickpeas, shishito peppers, champignon mushrooms, onion, clam broth and light cream
Ricotta cheese, honey and Meyer lemon crostini Israeli couscous, with chard, chickpeas and Spanish chorizo
Creamy scrambled eggs (eggs, cow's milk ricotta cheese, sea salt, black pepper, unsalted butter), smoked bacon, champignon mushrooms Mohua Pinot Noir, 2012 Central Otago, New Zealand Bacon from Flying Pigs Farm: http://flyingpigsfarm.com/
Cream of cauliflower soup, brioche croutons Spaghetti with tomato and porcini mushroom sauce
Pasta with cauliflower, anchovy and chickpeas
Homemade hummus and pita chips Didn't really feel like cooking much
Sushi Nakazawa - Chef Daisuke Nakazawa Comes From Sukiyabashi Jiro in Tokyo
TrelayneNYC replied to cheezepowder's topic in New York City Restaurants and Dining
A friend and I are probably going in a month or so. Will report back, maybe with pix.
Roasted heirloom carrots and champignon mushrooms Ricotta gnocchi with Marcella Hazan's tomato sauce
Warm cauliflower salad, with sweet peppers, olives and preserved lemon Mushrooms on toast -- buttery brioche toast, champignon mushroom ragout, poached egg I was going to make ricotta gnocchi but didn't get around to it; I seriously underestimated how rich the mushrooms turned out to be. The gnocchi will have to wait until tomorrow (Wednesday) night's dinner.
Potage Crécy Lamb liverwurst (lamb liver, Pinot Grigio, pine nuts, sea salt, black pepper), heirloom potato home fries
Chioggia beets, with tangerine, ginger and scallion Pasta e lenticchie
21 Remarkably Expensive New York Restaurant Side Dishes
TrelayneNYC replied to RWBooneJr's topic in New York City Restaurants and Dining
Carrots are the "in" vegetable these days. American Cut is a steakhouse and so therefore, an expense-account oriented place. In that context, a $10 carrot isn't surprising. It's probably drenched in butter and some of the price might cover the Maldon sea salt it's seasoned with.
Like I said, it depends on who you are. I have no difficulties whatsoever cooking 3-4 course meals in my kitchen. It's roughly 6' x 7' and only slightly larger than my bathroom. You just learn to roll with things. I eat out maybe once a month, and do takeout once a week. And the lack of a vehicle is no barrier to shopping.
it depends on who you are.
U.S. Thanksgiving Dinner (1621-) - Celebrating and Giving Thanks for the Good Harvest in Plymouth, Massachusetts
TrelayneNYC replied to Capital Icebox's topic in Shopping and Cooking
I spent T-day at my boyfriend's sister's place in Pennsylvania, just 25 min. away from Philly. We had: chips with a trio of dips -- salsa, nacho cheese dip and spinach dip shrimp cocktail spiced pecans phyllo-wrapped brie with cranberry jam roast turkey smoked turkey turkey jus mustard sauce stuffed butternut squash brussels sprouts and squash stuffing -- this was a vegan option, since one of the guests was a lactose-intolerant vegetarian regular stuffing green beans cranberry sauce (not from a can) pumpkin pie pumpkin-ginger cheesecake Japanese butter cookies coffee tea awesome food and the company was great.
The technique is widespread in Italian cooking and there are references to it from the late 19th century, such as in the cookbook "La scienza in cucina e l'arte di mangiare bene" originally published by Pellegrino Artusi. A battuto is what a soffritto is before it undergoes the process of insaporire ("to add taste" or "to build flavor"). You have your chopped aromatics (onion, fennel, leeks, celery, celery leaves, carrots, etc. (occasionally pancetta or ham) in varying proportions, then you add them in a certain order to your cooking fat (unsalted butter, olive oil, lard, etc.). Cook the battuto over low heat, stirring occasionally while you watch over it. the battuto must not brown; if your ingredients brown, it will affect the finished dish in both taste and appearance. Your battuto becomes a soffritto once your vegetables have softened sufficiently and have developed their flavors. There are many types of battuti. The combination of celery, onion and carrot is one such type (and very northern Italian I might add); a southern Italian battuto might begin with onion, garlic and Italian parsley cooked slowly in olive oil. If garlic is used, it's typically crushed or bruised slightly to release the juices, then sautéed gently in oil until the clove becomes a pale gold after which it's discarded. As one of the commenters in the Serious Eats thread notes: she alludes to another point -- Italian cooking is not "one type of cooking", but a collection of regional cuisines that varies not only from region to region, but from city to city, village to village, neighorhood to neighborhood, family to family. The Serious Eats article is nice, but it contains a few errors/nitpicks such as the assertion that there are no rules, or that there is a one-size-fits-all recipe for everything. And finally (this is a pet peeve of mine), if there is one thing that I would love for people to learn about Italian cooking, it would be to use garlic less and onion more!
the technique of cooking a battuto over low, constant heat and eventually transforming it into a soffritto was one that was popularized by Marcella Hazan and other doyennes of Italian cooking. it's something I do all the time, and not just for red sauces, but also for minestrone or pasta e ceci. as a side note, there are other types of battuti; the mix of celery, carrot and onion cited above is one out of hundreds.
Dining in New York City
TrelayneNYC replied to jparrott's topic in New York City Restaurants and Dining
Some pix from this weekend: and while we're on the subject of "comfort food": Flaczki -- tripe soup Cheese blintzes Clockwise from top: blueberry blintzes, sweet cabbage (not really sweet, but to differentiate it from sauerkraut), kielbasa Little Poland 200 Second Avenue (East 12th Street) East Village
Baked flounder Crispy roasted heirloom potatoes Cabbage, with smoked bacon and sherry vinegar
Union Square Greenmarket, Manhattan
TrelayneNYC replied to laniloa's topic in Farms and Farmers' Markets
some pix from this weekend. watermelon radishes simply mind-boggling to find heirloom cherry toms still available this late in November. I wanted to get a pint, but by then, our basket was burgeoning...
Momofuku Noodle Bar, East Village - Chef Sean Heller in David Chang's First Restaurant at 1st Avenue and E. 11th Street
TrelayneNYC replied to gnatharobed's topic in New York City Restaurants and Dining
a couple of pix from this weekend: spicy miso ramen -- smoked chicken, Swiss chard, sesame note the prices. the "snacks" are essentially small plates, designed to serve one person.
Local Chain
Radicchio, with honey-roasted shallots, heirloom cherry tomatoes and ricotta salata Roast cod Broccoli rabe and cauliflower, with heirloom tomato, rocambole garlic and lemon
The Elm, Chef Paul Liebrandt's Modern French at the King and Grove Hotel - 160 N. 12th Street, Williamsburg
TrelayneNYC replied to weinoo's topic in New York City Restaurants and Dining
It's very good for that style of dining, if a tad overpriced. For instance -- $14 cocktails, $22 for a mille-feuille made with candy-coated popcorn and $15 for approx. 2-3 tablespoons of intensely flavored steak tartare. If you're going to have the audacity to charge that amount of money, you may want to create value perceived for money spent particularly if your customers are discerning or knowledgeable. On the other hand, everything is prepared carefully and presented well, and there is an abundance of attention to detail from the artistry in the kitchen and on the plate, and in the execution of the staff. It's a great experience (and if you're a fan of Liebrandt, well worth your time), but I won't be back.
Modern French
Rooftop Lounge
Chefs Counter
King and Grove Hotels
Probably because I don't like thick sauces and I used no flour. But there was gravy, and judging by my BF's moans, well-deserved.
Registration Email (Default)