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Posts posted by ManhattanLawyer

  1. Last one for now, I promise. This is the creamy orange tart (made with cara cara oranges). This was good, although I thought it was a little too buttery (and I love butter!). My husband, who hates butter, loved it. Go figure! I would make this again but add less butter in the blender, which I plan to do when I make the lemon curd tart in the future!


  2. Sunday's dinner was short ribs (the Balthazar recipe) on top of parmesan herb risotto (from the latest Cook's Illustrated issue) and some grilled marinated artichokes. Had some of the short rib leftovers last night and thought the flavor was even more developed than it was on Sunday. The risotto recipe was an "almost no stir" recipe that calls for letting the stock absorb into the rice in a dutch oven. I was so happy with how the risotto came out I may use this technique for all future risottos; so nice not having to stir constantly!


  3. For years I have lurked around the egullet forums, admiring everyone's savory and sweet creations which always look so delectable, but never feeling confident enough to post my own results. Well I recently bit the bullet over in the Daily Sweets thread and guess I should just dive in here, too.

    That said, here is duck breast with lingonberry sauce over garlic mashed potatoes and haricot verts.


  4. Here is an apple cobbler. After making dozens of cobbler toppings throughout the years, I now don't make anything other than this topping. They are cream biscuits and have the most amazing texture.

    The biscuits I make are popular in our house, but I am always open to a new recipe...especially if the texture is 'amazing'. Thanks. :wub:

    Here's the recipe I use. Would love to see yours too if you're willing to share. :)


    1 cup flour

    2 tablespoons sugar

    1 teaspoon baking powder

    1/4 teaspoon salt

    4 tablespoons cold unsalted butter, cut into bits

    1/2 cup heavy cream

    2 teaspoons sugar

    1/4 teaspoon cinnamon

    Mix flour, sugar, baking powder, and salt. Cut in butter until fine crumbs form. Add cream, stir with fork, then gently mix with hand until dough holds together and cleans bowl. Gently form into a ball. On a floured surface, knead dough three times. With a floured hand, gently roll dough into a log approximately 6-inches long. Wrap in plastic wrap and refrigerate at least an hour.

    I bake the filling (6 cups any fruit, 2 teaspoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/2 cup sugar, and pieces of butter to dot on top) at 375 for about 20-30 minutes first, then while fruit is cooking, I cut the dough into 8 or so slices. Place cobbler dough onto fruit after 20-30 minutes, dab cream onto dough, then sprinkle with cinnamon sugar topping. Bake approx. 25-35 minutes.

    Hope you like it! A lot of people I know don't like biscuit-topped cobbler but it's my favorite!

  5. Here is an apple cobbler. After making dozens of cobbler toppings throughout the years, I now don't make anything other than this topping. They are cream biscuits and have the most amazing texture.


    And here is vanilla bean panna cotta with balsamic macerated strawberries with a little black pepper. This is my go-to panna cotta recipe from Gale Gand. I rarely ever try any other panna cotta recipe, this one is so delicious.


  6. Thanks. I was actually in Kalustyans a few weeks ago and saw all the fruit purees but did not see the passion fruit. I didn't have time to ask whether that was because they had sold out or because they weren't carrying it. I'll give them a call to see if they've restocked. If you've used the Perfect Puree yet, were you pleased with the quality? I've never used that brand before but some of the flavors they had sounded wonderful.

  7. I baked the date-walnut loaf yesterday - although I don't like walnuts so it was just a date loaf - so that can be crossed off the list of items that haven't yet been made.

    I thought it was really good. Great, tender cake texture. Even my husband, who doesn't normally like dates, said it was delicious. I will post a photo in the next few days.

  8. I haven't seen any recent reviews of this restaurant. We have a reservation here for tonight. Unfortunately there was no space at the sushi bar, so we have a table instead. Can someone who's been tell me what the omakase was like? Or, if you have recs other than the omakase, please share as well!


  9. The comments about the dress code are so interesting. I called the day the reservation lines opened for a Nov. 25 reservation and nothing was mentioned about the dress code, although obviously I wouldn't expect "trainers" to be appropriate attire. I can't wait for the first reviews to start coming in.

  10. Hi everyone,

    I am new here although I've been making the most of New York's dining scene for many years now.

    I've had tea at the following locations:

    Alice's Tea Cup

    Lady Mendl's

    The Carlyle

    The Mark

    Cafe Pierre

    I would recommend all of them. The Mark was my least favorite. Cafe Pierre was my most.

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