Wednesday, March 4, 2015

Thanksgiving 2014

March 3, 2015 by  

Thanksgiving 2014

I realize that Thanksgiving was November 27, and it’s been over 3 months since then, but I took the photos and made such a delicious meal that I really should share, right? Plus if you could make a turkey the way I make it, you’d want to make it more than once a year. Because it’s delicious and worthy of taking centerstage on your table at least 3x a year… if you have people you can feed. I mean, I’m pretty sure I still have turkey meat in my freezer. The menu this year: honey brined turkey; mushroom gravy; creamed pearl onions; tater tots; walnut-mushroom dressing; roasted broccoli; orange glazed heirloom carrots; roasted brussels sprouts. My gorgeous, juicy, roasted beauty… in all its glory. I don’t remember my brine recipe, don’t you hate me? But I never do, and make it up as I go – it’s a mixture of Alton Brown’s brines for his smoked turkey and his regular roasted turkey, and as the years go by, I keep tweaking it. Lots of garlic, a bunch of other aromatics, honey,... [continue reading]

Tablehopping Presents: Tastemakers’ Menu

February 27, 2015 by  

Tablehopping Presents: Tastemakers’ Menu

I’ve ranted about Restaurant Week in the past here (which I won’t repeat), so when Tablehopping approached me to talk about their sort of anti-Restaurant Week, my ears perked up. They curated a small list of wonderful restaurants around the city to offer a special menu – called the “Tastemakers Menu” from March 2 – March 15. I was lucky enough to be chosen to preview the incredible menu at The Copenhagen – a lovely Danish restaurant in Tribeca, right outside the A/C/E Canal Street station. Yes, Danish! I verified with the chef that this was Danish food, not Scandinavian, not Swedish and Danish, or French-influenced. This was straight up Danish food – and Chef Jesper Wurtz, who took the helm roughly a month ago, is himself Danish. Born and raised in Denmark, the passion in his voice as he described each course to us, explaining what makes it special, what makes it markedly Danish – was incredible. I find passion in one’s work not just important, but necessary for success…... [continue reading]

Nasoya

February 19, 2015 by  

Nasoya

I totally suck, I was meant to share this a month ago and time totally slipped from me… but y’all don’t care about that, you want the recipe for this. Yes, you do. Nasoya contacted me to ask if I wanted to try some of their wonton wraps and play with them to see what’s up. Now, if you’re familiar at all with me and my life story, I am – count it – descended from French, Irish and Chinese peoples. Yup – I love cheese and wine and drinking whiskey and eating a lot. (Though I’m terrible at math, not so good at eating with chopsticks, I don’t get hangovers…) But I grew up mostly Chinese, and spent many weekends helping mom wrap dumplings when I was very young, because it’s mindless work you can stick a 7 year old in front of and once you’re sure they’re not going to eat the raw meat mixture, and that they understand the basic concept, they can churn those babies out… My mom always bought the wrappers from a Chinese supermarket, and to this day, that’s... [continue reading]

Sushi Nakazawa

February 17, 2015 by  

Sushi Nakazawa

Once upon a long time ago – back in November – I chanced upon a reservation to Sushi Nakazawa through a wonderful friend. I decided to take Dessert Zombie for his birthday because I’m an amazing friend, and he’s been really good to me over the years. The place is very austere and hushed… love the small touches. I actually took notes so I have a very good idea of what each fish is, but understand this was back in November and your experience/actual fish may vary. I’m not going to bother with individual impressions of each piece of fish. Salmon: hay smoked coho on the left; lemon & salt on the right Sea scallop with yuzu sake; scored squid with shiso Sheepshead with yuzu; trigger fish with liver; ? Horse mackerel; pike mackerel Pacific white shrimp; spot prawn Japanese yellowtail; Spanish mackerel; bonito Two cuts of bluefin tuna: lean and fatty Soy marinated king salmon roe and sea urchin Tamago and anago (freshwater eel) Lychee gelato Overall, the fish was all very fresh and dinner moved... [continue reading]

Brooklyn Commune

February 11, 2015 by  

Brooklyn Commune

What do you do when you have access to a car for the day? Ummm, I drive to places that I can’t get to normally and eat, duh. Brooklyn Commune has been on my radar forever. The chef (whom I’ve never met) has a special fondness for me, as we became acquainted on the internet many years ago and I have sent many people his way — including at least one cook, and some other people with whom he seemed to make a connection. He is actually the person who got me the reservation to Blue Hill at Stone Barns for my birthday a million years ago. So though we’ve never met, we’ve kept in touch a little bit over the years. When I finally got to Windsor Terrace – after traffic snafus and a bad GPS – I sat down, glanced at the menu, and knew immediately what I wanted for my first meal of the day. Potato & egg: a girnomous potato pancake topped with two fried eggs, scattered with a tangy mixture whose name is escaping my memory at the moment. Believe that I ate the whole thing… it was delicious. A beautiful... [continue reading]

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