SobaAddict70

Prasantrin -- If time permits (or perhaps I'll post on a separate thread), I'll do a mini demo on poaching eggs. Or at least how Spamwise poaches eggs. I tend to do stereotypically geeky things like talking about myself in the third person. This was dinner last night -- fresh pasta with radish greens and toasted breadcrumbs. Heirloom radishes and greens. The radishes will be braised with butter and herbs, likely for dinner Saturday. I'm still formulating this weekend's menu. Tip: When sauteeing garlic and onion in olive oil or butter, best to start in a cold pan. This will prevent the garlic from cooking too quickly. You can time things better. Add a pinch of red pepper flakes to taste. Add the greens once the garlic takes on a bit of color. Also a pinch of salt and a splash of acid such as vinegar or lemon juice to help brighten flavor. Cook or until greens are bright green yet tender, about 1 to 2 minutes. Be careful not to overcook. Ideally, prepare this sauce as pasta cooks or nears completion. Drain pasta, reserving 2 to 3 T. pasta cooking water. Fold in pasta and cooking water to greens mixture. Top with toasted breadcrumbs. You could sub in Parm cheese if you like. I prefer to keep flavors simple in order to let the greens shine through. Maybe a drizzle of extra-virgin olive oil and some cracked black pepper. I'm going to be in and out a lot this weekend. The Big Apple BBQ Block Party takes place tomorrow and Sunday so you can expect a truckload of pix to come. (Here is the thread in the New York forum.)

On the other hand, I've never met a carb I didn't like.

Beautiful salad, but I have to ask, what's that purple thing at about 5 o'clock in the bowl? Most BEAUTIFUL color! ← Those are purple Peruvian fingerling potatoes. My internet gave out yesterday, hence no pix. Also I've been working through a lot of leftovers. I tend to make too much food to consume in one sitting.

Thanks folks. I just wish I had a bigger kitchen. My three newest "toys", courtesy of a friend in Vermont. PM me if you'd like more information. The peach butter is like liquid sunshine when paired with ice cream. Or apple pie. Or cheddar cheese. Or crepes. Or pancakes. You get the idea... Late dinner tonight after this afternoon's extravaganza -- and totally polar opposite: Greens and potatoes Basically lamb's quarters and heirloom potatoes cooked separately, then cooked with garlic (6 cloves!), chopped tomatoes and plenty of olive oil.

Guess where I had lunch today. I didn't run into any salt problems. Everything has been consistent per my expectations of Chef Anthony's cooking. The veal....*swoon*

Lunch at Gramercy Tavern today... Chilled nettles soup with asparagus and pickled ramps 2007 Txakoli Getariako, Txomin Etxaniz, Basque, Spain Seared scallop with spring minestrone (green garlic, cippolini onion, fava beans) Sable, potato and leek puree, potato "croutons", American paddlefish caviar Veal, braised pork belly, roasted Adirondack blue potatoes, baby turnips 2001 Ramirez de la Piscina Rioja, Rioja, Spain Vanilla chantilly cream, shortcake, whipped cream, rhubarb and strawberry puree Roasted almond sorbet, caramel citrus tart, candied orange, meringue tuille Mignardises Gramercy Tavern is located at 18 East 20th Street (Park Avenue South) in the Flatiron district of Manhattan. Here is the discussion thread in the New York forum.

Your wish is my command.... Park Avenue South looking north to the Metlife building Somewhere near Irving Place Irving Place and East 19th Street, southern exposure Fifth Avenue and East 18th Street, viewing north to the Empire State Building Now why was Soba in that neighborhoood...?

You're scaring me, Lior. I'll eat anything as long as its not epoisses/cabrales, jellied eels or gefilte fish. In other words, stinky cheese or overly gelatinous stuff. Natto on the other hand is fair game.

I eat A LOT of asparagus so I usually save the peelings and ends for vegetarian stock. You'll see some of that later this week. Lunch will be at one of my favorite NYC restaurants. I'll give you a hint....it was good when it first began and it's even better now.

You'd think that, but that hasn't been the case for some reason. It looks like a lot of food but everything gets eaten within a couple weeks of purchase. The lack of junk food in the apartment ensures that. Berkshire Berries.

I'm a little embarrassed to show you the frigo pix because it's what a bachelor pad looks like if my frigo were my apartment. That being said, I know where everything is. Enjoy and good night. Natty peanut butter, Thai seasoning paste, champagne currant jelly, capers, asparagus peelings (for stock), lime, Dijon tarragon mustard Unsalted butter, fresh chicken eggs from Quattro, tomato bourbon jam, cottage cheese, shallots and garlic. The foil wrapped package is a hunk of ginger root. Fromage blanc from Jones Dairy, flowering chives, unsalted butter, salted butter, milk Creme fraiche, toasted breadcrumbs, chopped tomatoes, Parmesan cheese, salad greens, spicy mixed olives, curry sauerkraut from Hawthorne Farm, chipotle Tabasco, half an onion in foil, foil-wrapped ramekin filled with anchovies packed in olive oil and salt, leftover caldo verde, leftover black bean soup from Monday, dried shiitake mushrooms (in a container full of water) asparagus, broccoli raab, sage, lovage, sucrine, woodsmoked bacon, applewood sausages from Flying Pigs Farm lamb's quarters, orange juice, leftover coconut rice (in the stainless steel pot), pickled ginger root tri-color penne pasta, red sorrel leaves, fresh tagliatelle, Italian parsley crimini mushrooms, celery, cauliflower, heirloom radishes cabbage, heirloom potatoes yellow onions, gold cippolini onions, red cippolini onions, limes

Thanks c00kies. Wait till he sees the fridge pix.

Sometimes simple is best. I don't mean simple like Rachael Ray. Simple as in uncomplicated, classical-based cooking using the freshest of ingredients. Fromage blanc omelette, salad with an herb viniagrette. Seven ingredients not counting salt and pepper, ten minutes tops.

Yeah, that's it. From what people tell me, grits are sort of like polenta, sort of like cream of wheat. Sounds wonderful in that homey soothing kind of way. Going to be a light dinner tonight after I get home from the play. Stay tuned.

Cafe D'Alsace a couple of times. Naruto Ramen satisfies my noodle cravings when I don't want to schlep downtown. There are a couple of Hungarian places in the lower 80s I've been meaning to go to. Is Etats-Unis still good? Otherwise I'm more of a south-of-23rd Street person. There may be a visit or two later in the week.

I live in a very small town and there are not many breakfast options. Actually, there are not too many options of any kind. We don't even have a diner. But recently, a small Cuban place opened that supposedly serves breakfast, so I will go and see if I can find beans in the a.m. Typical breakfast fare around here involves eggs, grits, biscuits and gravy, etc. (Not that there is anything wrong with that - it's just not my favorite way to start the day). ← I don't think I've ever had grits before. Or biscuits and gravy.... Isn't there some coffee dish that involves grits? Red-something. Thanks for the hugs.

They're wonderful sauteed in butter, and paired simply with either asparagus or fiddlehead ferns. Or scallops.

Will the real penne primavera please stand up?

Just got home from Central Park. Breakfast this morning was fresh squeezed orange juice and a buttered bagel from a corner store, sorry no pix. Here's something to whet your appetite though. Lunch will be served in a bit.... My spice cabinet Left to right: peppermint tea, spice chai tea, orange blossom honey, clam juice, nutmeg, brown mustard seeds, crushed red pepper flakes, black pepper, sesame oil, tamari, allspice, mixed peppercorns, kidney beans, flour... ...red pepper flakes (I had to buy a new jar), basil, green cardamom pods, kosher salt, rice vinegar, honey, whole cloves, cinnamon sticks, black peppercorns, turmeric, paprika, water-packed tuna, cayenne pepper, bay leaves, cumin. Flour, Scottish oats, masoor dal, coconut milk, RG midnight black beans, RG borlotti beans, breadcrumbs, RG rio zape beans, granulated sugar, walnuts, zaatar, golden sultanas, pine nuts, RG cannelini beans, light brown sugar, dark brown sugar, toor dal. Rancho Gordo's website is here. Not that Beanboy needs any help from me. Arborio rice, kosher salt (I had to buy some recently) and jasmine rice. I must be the only Asian hobbit who doesn't eat rice on a regular basis. The blue-white box are light bulbs. Freezer is a little bare at the moment. Free-range chicken is headed for stock this weekend. Monkfish from Citarella and *shock* organic skinless boneless chicken breasts. The plastic package on the bottom shelf are some leftover chicken gizzards and parts, also for stock. More frigo pix coming up later...

Hm, quiche. Thanks for the suggestion, tm. Since people liked the produce pix so much, I thought I'd leave you with a sampling from my archives. These pix are sort of a chronology, starting from October 2007 through late April 2008. Enjoy and good night.

Thanks for the support, Sony. I think a large part of my present circumstances has to deal with the fact that I got on the antiretroviral bandwagon so early, in addition to keeping a positive attitude, working out and getting my weight up. It's never been a consideration. I do keep on top of my statistics but as I've mentioned before, I can't worry about the unknown. That's an early path to the grave. I have no intention of going anywhere anytime soon. Too many meals to look forward to.

Yes, Quattro Farm. Besides chicken eggs, they had duck ($6 for a dozen) and pheasant eggs ($8 for a dozen) as well. Chicken eggs are priced at $3.50/dz. Yes they're expensive (compared to store bought eggs). However, they're fresher and more flavorful. Re medication...so far I haven't had to deal with any dietary side effects (*knock on wood*). There ARE physical side effects mind you but those have to do with the nervous system, and in my case they've been quite mild. There hasn't been a pill invented yet that could make this hobbit stop eating.

By the way, I want to caution that the addition of vinegar or swirling the water are not necessary when it comes to poached eggs. I've found in my experience that they help more than hinder; however, they're not critical.

Okay, dinnertime! Heheheh. Going to post pix, make a pot of tea and then I'll get to your questions. I won't be blogging for part of the day tomorrow, but I guarantee some food porn in the afternoon. The annual Shakespeare in the Park festival just began in NYC so I'll be on line at 8 am at the Delacorte, waiting to get tix for 5 hours. What's that, you ask? This might remind you... Ramps. They smell like deer piss and mothballed socks. I adore them. And a pity they're gone for the year. Sigh. Trim asparagus and ramps (white part only). Be sure to keep the asparagus tips whole. Reserve asparagus peelings for stock. Toss with kosher salt and olive oil, then roast at 350 F for 15 to 20 minutes. Let cool and set aside. Left to right: ramp leaves, sea scallops from Citarella, unsalted butter from Ronnybrook Farm Dairy, shallot. Not shown -- a bottle of pinot gris, some light cream and a container of creme fraiche [also from Ronnybrook]. Remember if you wouldn't drink it, don't cook with it. Melt butter. Sear scallops until cooked on both sides, about 2 to 3 minutes. Set aside. Shred ramp leaves, peel and mince shallots and set aside. Saute shallots in pan drippings, deglaze with white wine. Add light cream. Check seasoning. Add creme fraiche if you want -- I used 1 scant teaspoon. Whisk over medium-low heat or until sauce thickens slightly and coats the back of a spoon. Stir in ramp leaves, cook for 30 seconds to 1 minute and take off heat. Assembly: Plate asparagus and ramps, top with scallops and spoon a little sauce atop the scallops. Serve at once.