Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
I had completely forgotten about our dinner there in December.
Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.
I'll let the pix speak for themselves...
Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.
Scallop chicharrón, scallop ceviche, crème fraîche.
Jicama empanada, shiso, pumpkin, salmon roe.
Smoked mushroom taco with pickled wild mushrooms.
Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.
Pineapple guava sorbet
Fuyu persimmon, habanero honey, tarragon
Tasmanian trout ceviche, dashi, Granny Smith apple
Aguachile, parsnip, red bell pepper
Black bean tamales steamed in banana leaves, with salsa on the side
Smoked squab broth, pomegranate seeds, cilantro flowers
Tres frijoles with sturgeon caviar, shallots and edible gold leaf
Black cod, salsa verde, green grapes
Wagyu beef, pickled onion
Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas
Yes, it's the same squab from which the broth was made.
And now the desserts:
Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.
By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.
Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter
Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter
The cookie was on top of the apples. Break the cookie and spoon everything over.
Cherry extract digestif, vermouth, sweet Mexican lime
We'll definitely return. I'm an instant fan.
Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.
3115 22nd Street (South Van Ness)
After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
Here's the link to her book at Eat Your Books.
ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.
Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .
Ingredients (for 2 people)
125g of cuscus
400ml of almond milk
1 tablespoon of honey
1 teaspoon of vanilla essence
2 slices of fresh pineapple
1 teaspoon of minced chili pepper
150g of fresh cranberries
2 tablespoons of brown sugar
4 tablespoons of flaked almonds
Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.
Enjoy your meal!
LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.
I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?
Ingredients (for 2 people)
200g of tinned chickpeas
100g of bulgur
1 fresh green pepper
4 lettuce leaves
200g of natural yoghurt
handful of minced chives
1 small chili pepper
salt and pepper
Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
Recently Browsing 0 members
No registered users viewing this page.