hathor
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Posts posted by hathor
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OH, life can be so harsh. Nothing is in season in NY. I couldn't even buy fresh rosemary last night. woe is me.
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Not sure where in Westchester you are, but Mt. Kisco Seafood is excellent.
Mount Kisco Seafood
417 Lexington Ave.
914-241-3113
Very fresh, high volume, high quality, good selection. Minute parking lot, its like playing Tetris to get in and out of there.
And for desert, as you come out of the driveway, turn left, and about 3 doors down, right at the stop light, turn left into LA Tulipe. Better than almost any patisserie in NYC. Honestly.
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We've gone there a few times pre-theater and always had a good meal...not great. Good, solid Italian trattoria food. Very welcoming staff and they let us practise speaking our Italian.
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Oh, Maybelline...what I would give to have my grandmother around, her pumpkin pie was ...lost, when she went. And I can't even come close to replicating it.
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Cuisiniasta!!! That is a fantastic word! Quick, register it with William Safire, make sure you get the credit.
and...having spent some time around fashionistas, trust me, it was all about Wallace Shaw being short and funny looking, and what he was wearing. Food editor interest came later. Do you actually think those women eat??
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LMVH has worked hard to market Couvosier (sp??), why shouldn't they capitalize on it? Its a good product, has great consumer recognition, if I were Mr. LMVH, I would want to do the same thing. You don't have to buy into the marketing unless you want to, but an unsure customer might feel 'safer' or 'cooler' with the branded cognac, and the supposed lifestyle that goes with.
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In a fantasy world, where eGullet could wave a magic wand and grant you your wish, what would you wish for in your kitchen? A window that looks out on to an olive grove? A jar of caviar that never gets empty?
I would wish for a knife sharpener. I mean a person, preferably tall and handsome, with incredible pecs, that would come and sharpen my knives. Every day.
I also have a really crappy electric stove/oven in my apartment, and I would love a great big gas range with at least 3 separate ovens.
Well, after all these years, I've learned how to coax the best out of the stove, but I sure wish that knife sharpener would show up.
What would you wish for?
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We should take a poll and see how many of us are going to make pork for dinner tonight...it sounded so fabulous. I could smell it.
Thanks for making the effort!
sweet dreams!
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Has anyone seen 'shucked oysters' in their seafood stores? I assume that they are 'day old' or more, and have been shucked (and reduced in price) to sell. I've been seeing them lately and have been curious about using them to cook with -deep frying, oyster stew, etc. Should I stay away?
Also, I've always been nervous about buying oysters myself and eating them raw. I've done this plenty of times at restaurants, but I have to wonder. Do I have to go to the best available fishmonger to trust their oysters enough to eat them raw, or can I get them at the grocery store?
Thanks,
Ian
Always go to the best fishmonger available. Grocery store fish is almost always scary. and if you are contemplating raw...always, always go to the best fish guy around.
As far as already shucked oysters...only from the good fish guy, and I wouldn't do more than stew them. Which is certainly not a bad thing. Oyster stew is one of the nectars of the gods!
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I went uptown...once.
Where is Jarnac? I do love cassoulet.
Chez Jacqueline is also a fine choice for a bistro that really does have French people! Its a lovely choice for dinner.
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There used to be a place in Chinatown (NY) where you could get a whole pan fried flounder...the tail bones would be fried and crunchy and soooo delicious. Whenever I can, when I'm making a whole fish... I crisp that tail!
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Raoul's: I've been going there off and an on...since they opened, and I have to say, they are past their prime. The last time we were there, food was boring, tastes were bland and even the wait staff was uninterested. No French to be found...
Jardin Bistro: excellent neighborhood bistro. There is a small bar to hang out at if you are waiting for a table, but its not that comfortable. Great soupe de poisson.
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Once upon a time, there was a woman who was making baked ham, using her grandmother's recipe. The first step in the recipe was to cut off both ends of the ham. One day, the woman asked her mother, why do I need to cut off the ends of the ham? The mother said, because that's how your grandmother taught me. So the woman went to the source, and asked her grandmother. Grammy said, "I cut the ends off because my pan was too small."
I think my mother told me this story to make sure I would always think for myself. Anyway...its part of the family story repetoire.
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Welcome home...and thanks for sharing with us!
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I would like to see the flight personnel's faces when you were taking the pictures. Very funny!
Wonderful blog, thanks for making the effort!
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Ooops, must have hit the scroll button funny. The onions look fabulous! I'm starving. I'm making them this weekend!
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That sounds like it has promise, thanks for the link.
Last night I started candying some of the peels and they really make the house smell good.
If you want to, you can use the http button above where you type text, you'll be prompted for the url and then the name you want to give it. It will appear in the text as the name you assigned it, highlighted and attached to the website.
regards,
trillium
ohh!!! thanks for the tip!
I use bergamot essential oil for soaps, salt scrubs etc. I'm jealous that you have the real thing in hand. enjoy!
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There is a little bodega in Assisi that sells excellent truffle oil, but the fragrance and flavor don't last long, as you would expect. My experience has been that you get the real deal from local suppliers. Another observation is that truffles don't travel well, they just never taste the same on this side (North America) of the world. Something about air travel. (same for parmigiana). Not that I've ever carried any back in my bags....
But, regarding white truffle oil...if its all synthetic then they should call it something else. The harm is false labelling. It simply isnt' truffles. So what the heck is it??
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Is there a tally? Do pets have full voting rights?
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I'm with Robyn who mentioned awhile back, that sorting entries by neighborhood is a good idea. I've been living downtown for about 30 years, I would welcome a guide to other parts of town from a reliable source. I don't think the appeal is limited to tourists.
Regarding "Peasant" on Elizabeth St. Yes, it's dark, very dark, but it really is very good, very real Tuscan food. We go there with other Italianophiles (is that word?) when we are missing actually being in Italy. Its simple, good, Italian food, and yes, wonderful roast meats. Bring a flashlight.
Someone also mentioned Le Jardin Bistro (Cleveland St...which is a little off shoot of Lafayette St between Spring and Broome). This restaurant has one of the best outdoor gardens in the summer, with a real grape arbor. That they harvest and make wine from..OK, maybe 2 bottles. But its still the right spirit. Classic bistro dishes: escargot, coq au vin, soupe de poisson (with cheese!). Also cozy and inviting in the winter.
Another quirky gem is Le Streghe on the corner of W.Broadway and Grand. Wonderful Northern Italian food served in a very congenial setting. Particularly in the summer when all the windows are open and Theresa is running the room. She knows everyone and by the end of the evening you will know everyone of interest in the room as well. Being Italian they get into some serious sport viewing nights, great place to go during the World Cup. Its' the full 'conviva" experience! Recommend the lamb ragu highly.
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YES!!
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Thanks Dave!! Oh great.... now I have to make a quick trip to my mother's and I need my sister to distract her. See, how you bring the family together!
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About 25 years ago, my husband and I were starving, living in a very unfinished loft, working our tails off, and a fancy client of my husband invited us to go to Lutece with them. We both were so excited and nervous, as it was a restaurant far beyond our means. I remember my husband coaching me beforehand to only order 1 glass of wine as it was sooo expensive. When we got to the table, the client was a regular, the champagne was waiting, and the gates to gastronomic paradise opened for us. Luetece will always have a soft spot in our hearts.
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I completely do not get microwave ovens. (When my son was six, one of his friends was staying over for the weekend, looked around, didn't see a microwave, and started to wail "How will we eat???)
So, I'm making a large holiday meal at my mothers, and figure her microwave must be good for something, so I set up some monkey dishes with butter in it, and crank it up. The results were spectacular! There was butter everywhere...leaked out of the microwave, down the cabinets, into the open drawer. Truly impressive. Will not do that again.
Another time at my mother's, I put some chestnuts in the ol'microwave. Didn't bother to put little puncture holes into the nuts, as I normally would. Again, spectacular results. First the chestnuts pirouette madly around, then they explode. Honestly, if I was given the chance, I might do that again.
Artichokes
in Cooking
Posted
Artichokes.... I would eat them 3 meals a day if I could. Actually, I have eaten them 3 meals a day, gets the husband a little wierded out.
I think the Italians have a real handle on the artichoke, so many varieties, so many textures. Has anyone else had the red artichoke that you just eat raw with a little lemon juice and salt? Or thinly sliced raw artichoke, with a little shaved parmigiana, EVOO and lemon. Pure ambrosia. And what about arichokes Roman style with the delicious long stem. Why can't we buy stems in the U.S??
I have a question: there is a restaurant in downtown NYC, Col Legno, that serves fried baby artichokes. When you order, they arrive in seconds, flattened, a bit charred, a little salt, and finshed with chopped fresh mint. Which sounds strange, but actually gives the artichoke flavor an interesting counterbalance. So, I've tried to make these at home, all different ways. I've used super fresh baby 'chokes, I've steamed them, etc. but I can't get the whole choke to be edible the way they are at Col Legno. Any suggestions as to how to get a completely edible, fried, fresh baby artichoke?