July 28, 2004
Stone Barns in the NY Times
Stone Barns that bastion of freshness garners three stars from the New York Times. I know I should have went sooner - now its going to be packed!
July 27, 2004
A small taste
My job is a bit like a game show. You go to work and if you are lucky you just might win employee of the week. With this comes the prize of 1. choosing lunch for everyone in the office for our weekly work lunch 2. a $50 gift card . Recently I was employee of the week and won a shiny gift card to Dean & Deluca.
Dean & Deluca for those that have never been is basically heaven for a foodie. They have everything you want from relatively good produce, a large amount of cheeses, and a pretty big bakery department (though most stuff comes from other high end bakeries like Amy's Bread). I had $50 burning a whole in my pocket and then I saw it. One lone black truffle. I bought it (ended up being 35 bucks) and then also got some fresh organic greens and a hunk of parmigiano-reggiano. My goal was to make a elegant omelet with my black truffle.
As I walked home my mind raced through all the stories I have read about truffles. The intrigue and double crossing that always seems to surround them makes it all the more exciting. I almost felt like I had been on at least one truffle expedition with my pet pig. Of course I have never but the mystery is there. This small fungi had a very high status in my head.
The smell of the truffle definitely was different. I don't think it was that fresh (not frozen at all but still probably taking from the ground a good while ago) but still that savory/sweet scent stayed with me. Now more then ever do I want to smell and taste a truffle just pulled from the ground.
I made a simple omelet with a large amount of truffle grated into it and on top of it. To this I added salt, pepper, and grated cheese. I made a nice orange vinaigrette and drizzled that on top of the mixed greens. All in all the black truffle didn't make me gasp but still the meal as a whole was very satisfying. Probably one of the most enjoyable meals I have had in awhile. Before this I had always had black and white truffles as part of an oil or butter - and really you don't get even close to the same perfume or taste.
Next I think I am going to try and get a simple pasta with white truffles shaved on top. Its important to have goals in life.
Olive Garden not authentic - what a suprise!
"Italian cooking expert Marcella Hazan, whose books have sold more than 1 million copies worldwide, accepted USA TODAY's invitation to a meal at Olive Garden. She was joined by her husband, Victor, an expert on Italian wine and food. The idea: to gauge the company's claim of offering 'a genuine Italian dining experience.' "
Italian expert turns nose up at fare..
Super Pizza!!!
Look over there - its Galactus and Galactic Gal and what do they have with them - a piping hot pizza - Super hero pizza delievery (via nyc eats)
July 15, 2004
Union Square Cafe
A few months ago (on mother's day to be exact) I was lucky enough to take my mom for lunch at Union Square Cafe.
First impression of the restaurant for me was a mix of amazement at the excitment going on at 12:00 pm on a saturday (yes it was mother's day) and the calming affect the surroundings had on me. There seems to be sunlight in every corner of U.S.C bursting off of warm colored paint or large pieces of art. A couple by the bar, where we waited, yelled at the Maitre’D because there spot at the bar was occupied by someone else (who of course go there before them). Without even a flinch the Maitre'D delt with them and them smiled brightly. Her demenor seems to be a theme at U.S.C . For a few hours you are taken into the hands of Danny Meyer and Michael Romano and all along they are saying "don't worry this won't be a bumpy ride."
We sat upstairs which is equally as well designed as downstairs. Our waiter was rather informative without being pushy at all. His wine choices were all very well matched with the food we had. He even got my mom to try a light nappa valley red (can't remember what it was exactly - it was a few months ago) while she usualy sticks to white wine only.
Overall the food was so well executed that it suprised me. The food at first looks simple but the italian and american food Michael Romano prepars tastes sublime. The dishes we tasted seem sing out the flavors of the ingriedents in it.
Mom ordered a ratatouille soup which was heavenly. It was served warm but would be equally as good ice cold. The texture is very important with this soup and of course it was silky smooth. And lets not forget that smokey taste throughout.
Next came a rather new dish for me. Rabbit, leaks, and small curled pasta called "strangling the priest" (i can't remember the italian) in a garlic and olive oil broth. It was salty without being overpowering. This is the first time I have ever had rabbit and while it was not showcased in the dish the texture of the meat went well with the odd little pasta. There was no denying the freshness of trhe pasta with its sticky yet firm texture. And what a name for a dish!!
To the main courses. I ordered Seared Wild Striped Bass with Meyeor Lemon Buerre Blanc and Braised Savoy Cabbages with Apples, Celery Root & Roasted Shallots (thats copied from the menu - read it again - does it make you as hungry as me). I order fish a lot more then i use to in an effort to remind myself that properly prepared fish in a restaraunt can be center piece to a meal. The meyer lemon beurre blanc sauce still enters my mind sometimes. Sweat and Sour - light yet buttery all dressed up with apples, cabbage and oh yeah lets not foget perfectly grilled fish. Was it perfect - not really - but it made me gasp a few times.
Now we learn why my mom is way cool. With all the options in front of her she ordered a burger. And oh what a burger she recieved. I have travled to many a great burger place in new york, so I know when i see a worthy burger. Perched on a fresh bun with crisp bacon and double fried fries next to it, the juicy burger just beckons to be eaten.
No lunch is complete without a freshly made tart key lime pie paired with mint and pineapple sorbet.
July 13, 2004
July 07, 2004
Florence
When you have some time check out Samin Nosrat on thefoodsection.com.
Her articles made me sit and question why oh why have I never been to Italy.
** The above pronoun has been edited to match Samin's proper sex. Thanks Leila **