Archive for the ‘food’ Category

Super Bowl 2012

February 6th, 2012

Yesterday was an ‘official’ holiday in our house. Accordingly, we celebrated with family and friends. D is disappointed that NFL season is over, but his team – the New York Football Giants – are the Super Bowl champs.  There were predominately Pats and G men fans in the house, but you’ll see from our blackboard [...]

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Yesterday was an ‘official’ holiday in our house. Accordingly, we celebrated with family and friends.

D is disappointed that NFL season is over, but his team – the New York Football Giants – are the Super Bowl champs.  There were predominately Pats and G men fans in the house, but you’ll see from our blackboard that a few other teams were represented.

One guest asked how to make the stuffed peppers. There’s no formal recipe, but it goes something like this:

  • Preheat oven to 350 degrees
  • Halve (length-wise) and seed jalapenos or mini bell peppers
  • Grind chorizo and mix with shredded pepper jack cheese and handful of chopped cilantro
  • Stuff the peppers with mixture and line on a baking sheet
  • Bake for 15-20 mins until pepper skins begin to wrinkly slightly

2012 house favorites for game day:

Ding Dong Eight-Alarm Chili from Gourmet Magazine
Though it requires a few days’ patience and a bit of effort, this recipe is absolutely worth it. Consider making a big batch and freezing for later.  We made a recipe and a half, using two 3 lb briskets and cut back on the serranos to keep the heat under control.

Chicken Chili Verde from the Parsley Thief via CTBites
Looking for red meat alternative? This repeat dish from last year is a different twist on chili, both in flavor and appearance.

Chipotle (Pork) Meatballs from Everyday Mexican by Rick Bayless
This is our go-to party dish. We deviate from the recipe, making mini meatballs (more bite-sized, for easy snacking) and simmer the baked meatballs in the sauce for at least an hour to allow more flavor to develop. To serve, we keep everything warm in a crock pot.

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The Whelk – Westport, CT

January 27th, 2012

This leFarm/Souterrain fan got extremely lucky this week! Welcome to Westport’s brand new seafood spot, The Whelk. leFarm devotees and local food fans will recognize these names: Bill Taibe, Dan Kardos, Massimo Tullio. Plus a team of new and familiar faces providing a warm welcome, delicious food (mostly savory, with a few sweet finishes) and [...]
 

This leFarm/Souterrain fan got extremely lucky this week!
Welcome to Westport’s brand new seafood spot, The Whelk.

leFarm devotees and local food fans will recognize these names: Bill Taibe, Dan Kardos, Massimo Tullio. Plus a team of new and familiar faces providing a warm welcome, delicious food (mostly savory, with a few sweet finishes) and a growing list of libations offered up from an ample bar.

What exactly is a whelk? Well, this gastropod or sea snail is a darling of sustainable seafood lists and currently featured on the restaurant’s new menu, via the chowder. From scallop crudo and oysters on the half shell to smoked trout dip and octopus/squid poutine, you’ll find the bounty of the sea is the main point of inspiration at The Whelk. Landlubbers can stick to the lamb burger and crispy fries or hope that Chef Taibe won’t completely strike fried chicken from the menu.

The Whelk is located at 575 Riverside Avenue in Westport, CT. If you’re familiar with the area, that’s across from the old Doc’s, next to Saugatuck Craft Butchery or a short walk from the Black Duck and the Westport train station. Out-of- towners: think exit 17 off I-95.

For now, service is dinner only. Though I hear there are lunch/brunch plans in the works. Keep an eye on thewhelkwestport.com or check the leFarm Westport FB page for the latest. (The Whelk will be closed Saturday, 1/28/12 – due to involvement in Fork It Over, the Westport Farmers’ Market Benefit)

Most importantly… Reservations will be available for the tables beneath the windows facing Riverside Ave. (203) 557-0902 The rest of the seats (including the bar), will remain up for grabs. My advice? Get a rez or go early.

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momofuku

January 26th, 2012

I became obsessed with dining at Momofuku Ko shortly after reading the first issue of David Chang and Peter Meehan’s new quarterly, Lucky Peach. I had eaten at Noodle Bar and was ready to try more. The harder it is to get in (what, only 12 seats total?), the more I want to try the restaurant. [...]
 

I became obsessed with dining at Momofuku Ko shortly after reading the first issue of David Chang and Peter Meehan’s new quarterly, Lucky Peach. I had eaten at Noodle Bar and was ready to try more. The harder it is to get in (what, only 12 seats total?), the more I want to try the restaurant.  Ko’s been around since 2008 and it turns out the online-only resy system isn’t so tough if you’re game for a 16 course midday meal.

Lunch at Ko was easily my favorite dining experience of 2011.  Not simply because of the exquisite food the chefs are preparing in the narrow kitchen right in front of you, but because this particular meal turned my fine dining expectations upside-down. No, it’s not for everyone, but I was in heaven eating killer food, while listening to Jesus and Mary Chain, quite comfortably dressed-down in a pair of jeans. I am grateful for an option to eat well, but without all the pretense.

Ko doesn’t allow any photography. That’s a bit of a bummer for you guys, but it does bring me back to Lucky Peach. Since I can’t post photos from this fabled meal, I’ll share a few magazine shots instead. I hope it will inspire you to pick up your own print subscription. Smart and irreverent, each issue fills me with good cheer as Lucky Peach takes on the tired old food mag M.O. and attempts to give it a swift kick in the pants.


The Momofuku obssession continues… last weekend we served up the Bo ssam recipe, oysters and all. Extra thanks to tipsters: @funwithcarbslg and @blapins.  Bo ssam is a great option for an easy dinner party. If you decide to give it a whirl, please let me know how it turns out!

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winter at community table

January 15th, 2012

In an attempt to escape watching NFL playoffs, I left D at home and took a little road trip to meet Amy at Community table. I’ve come to enjoy the 70 minute drive up north. For this visit, my GPS decided I should exit Route 8 in Thomaston. On Northfield Road there was a stunning [...]
 

In an attempt to escape watching NFL playoffs, I left D at home and took a little road trip to meet Amy at Community table. I’ve come to enjoy the 70 minute drive up north. For this visit, my GPS decided I should exit Route 8 in Thomaston. On Northfield Road there was a stunning view of the Litchfield hillside. Rt 254, westbound approaching McBride Road (I recommend 30 minutes before sunset). Amy and I are already on a mission to return and visit Arethusa Farm which is not far from this spot.

Here are the highlights last night’s meal:

Green House Greens
radishes, beets, fennel, basil, lemon & olive oil

Pancetta Wrapped Monkfish
sauteed mushrooms, risotto, spinach, thyme, mushroom jus

Slow Roasted Organic Turkey
chutney glaze, kale, barley

Chocolate Cake
spiced dulce de leche sauce, chocolate sauce, candied coco nibs, toasted almond ice cream, toasted almonds

Photos from past Community table meals

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Maison Premiere – Brooklyn, NY

January 10th, 2012

In 2010 I made my first trip to New Orleans and fell in love, with the food, music, culture… the feel of the City.  Yes (to those of you detractors), it did also have its gritty and shabby moments, but that is also part of what made New Orleans such a memorable experience for me. [...]
 

In 2010 I made my first trip to New Orleans and fell in love, with the food, music, culture… the feel of the City.  Yes (to those of you detractors), it did also have its gritty and shabby moments, but that is also part of what made New Orleans such a memorable experience for me. I’ve been plotting a return visit to Louisiana ever our short 3 day stint ended. I mention this only because it’s much of the reason I swooned while visiting Maison Premiere in Williamsburg last month. It’s got that confident air of Parisian cafe meets French Quarter speakeasy, but in Brooklyn, New York.

Maison Premiere’s focus is narrow (absinthe, spirits & oysters), but all are done in style.


We tried five different West Coast oysters (and in a concession to D, one from East Coast).

We arrived ahead of the crowd on Saturday afternoon. Come before 1 pm and you’ll likely have the entire horseshoe-shaped bar to yourself.

Details, details. They’re everywhere, like this toothpick holder.

Scallop crudo

At Maison Premiere the meticulous interior details are plentiful and pleasurable – from the quiet soundtrack to ceiling fan circling lazily overhead. With just a short L train ride, I felt as though I had dropped into a different place and time, escaping the Big Apple for the Big Easy. While I’m sure hardly any of my regular readers would be surprised that I’ve fallen for yet another oyster and cocktail joint, what really captured my attention is the entire experience inside Maison Premiere. It was such a pleasurable stop, any question of authenticity seems incidental.

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Tutu’s Super-Crispy Sugar Cookies

January 9th, 2012

It’s January which means it’s obviously time to lay off the baked goods. The problem is… I read about a 25-year old recipe for Tutu’s crispy sugar cookies. Tutu’s Super-Crispy Sugar Cookies via Food & Wine { view full recipe } When I lived on the island of Hawaii, every Sunday I would buy cookies at [...]

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It’s January which means it’s obviously time to lay off the baked goods. The problem is… I read about a 25-year old recipe for Tutu’s crispy sugar cookies.

Tutu’s Super-Crispy Sugar Cookies via Food & Wine { view full recipe }

When I lived on the island of Hawaii, every Sunday I would buy cookies at the farmers’ market from an elderly woman everyone called Tutu, or “Grandmother.” She would sell only one bag per person until she ran out, which took about 30 minutes. Before I moved away, I asked her for the recipe. She gave it to me on the condition that I couldn’t share it with anyone for 25 years. Time has passed, and now I’d like to share it with your readers.
—Letter to the Editor by Charlie Griggs; Hoodsport, WA.

Hawaii folks take their cookies seriously, especially on the Big Island. From the well-marketed, hand-dipped shortbread cookies of Big Island Candies (only sold in my mom’s hometown of Hilo or online) to the even better, homey Donna’s Cookies of Paauilo (the remote Hamakua Coast town of maternal great-grandmother). The challenge with Donna’s Cookies is they are not available online! We rely on family members to ship ours out at regular intervals throughout the year.

So I followed Tutu’s recipe and my batch turned out more like shortbread (sugar cookie may be misleading to some readers), but there is no question the results are delicious. This recipe calls for Rice Krispies, but now I remember my favorite cookies from Hawaii featured crushed cornflakes. Stay tuned, this requires further investigation.

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so long 2011

January 2nd, 2012

This year there was a lot of procrastinating on plans for New Year’s Eve. After our trip to NYC,  I was unsure what we could handle after the holidays.  On Thursday, we finally looked into Union League, but with a 1920s dress optional, it sounded a bit too fancy. We considered Oaxaca Kitchen and mention [...]
 

This year there was a lot of procrastinating on plans for New Year’s Eve. After our trip to NYC,  I was unsure what we could handle after the holidays.  On Thursday, we finally looked into Union League, but with a 1920s dress optional, it sounded a bit too fancy. We considered Oaxaca Kitchen and mention of dj /”dance on all-time hitz” made us nervous. In the end, we squeaked in an early reservation at Caseus and followed dinner with a cocktail at 116 Crown. In the words of Goldilocks, that NYE plan ended up being “just right” for us.

Langres Cheese of Champagne with Berry Compote & Fresh Berries

House Made Egg Parpadella, Black Truffles & Wild Mushrooms
with roasted Hedgehog, Nebrodini and Hen of the Woods Mushrooms, freshly grated black truffle & Sottocenere al Tartuffo grilled cheese crouton crumbs

That’s right, a dinner interlude with mad libs. I’ll spare you the completed version.

Taleggio Crème Caramel
Dark Chocolate Salted Caramel Popcorn
St. Germain Lemon Dream Bar

On to 116 Crown

Bubbly is flowing, but it’s not ours.

A new favorite: Forth & Clyde


I was fascinated by the attire at this table. If you look closely you’ll see a few of the details, the bowtie, the pleats, the kilt pin, the buttons…

D was driving and he often refers to NYE as amateur night, so we were safely back in Milford in time for the downtown fireworks.

Wishing you a 2012 filled with wonderful adventures and delicious meals! Thanks for visiting, for enduring errors, typos and long stretches with no posts. I’m not much good with resolutions… but I’m working on it. As always, I love hearing from you guys, so (please) say hello in the comments section.

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thompson les eats

December 30th, 2011

We are usually those overnight suburban visitors who just settle for a hotel in midtown because it’s convenient to Grand Central Terminal. With an unusual 3 nights in Manhattan, we wanted to explore a new neighborhood and set our sights on the Lower East Side. We found the perfect match on Jetsetter, a 500 sq [...]
 


We are usually those overnight suburban visitors who just settle for a hotel in midtown because it’s convenient to Grand Central Terminal. With an unusual 3 nights in Manhattan, we wanted to explore a new neighborhood and set our sights on the Lower East Side. We found the perfect match on Jetsetter, a 500 sq ft room at the Thompson LES (190 Allen St). I was attracted to the Lower East Side because it is home to so many great restaurants (we also ate at wd~50 and Frankies), but I had no idea how many eateries would be within 2 block radius of our hotel.

First stop after check-in: Meatball Shop (85 Stanton Street)

It’s a cozy spot with a simple menu, but it features some incredibly appealing comfort food. We walked in on a weekday at 2pm and were able to immediately get a seat at the bar. Even mid-afternoon, the entire restaurant remained full. The Meatball Shop is open until 4 am, so if you’re also in business if you happen to get a late night craving!

My surprise favorite of the sliders: chicken with Parmesan cream sauce

Classic beef meatballs with tomato sauce and provolone on an Il Forno baguette

No trip to NYC in your future? There’s a cookbook and right now the copies in the shop are signed.

It is a rare day that I will eat ice cream, but this was worth it. D initially announced he had no room for dessert, but I dare anyone to turn down caramel ice cream, sandwiched between 2 chocolate chip cookies.

I had no idea Prune (54 East 1st St) was so close! After reading Gabrielle Hamilton’s memoir earlier this year, we took a chance as walk-ins for a weekday lunch. There are no reservations for weekend brunch and I heard you need to be prepared to wait in line. This Rock Shrimp Roll was so delicious I would take it over a lobster roll (hot or cold) any day! I cannot stop thinking about it. PS: Old Bay French Fries. Why have I never had this before?

Grilled Hamburger with Sharp Cabot Cheddar on an English Muffin. Our lunch looked deceptively simple, but the food at Prune was so perfectly balanced I was won over and have dropped my grudge about being squished like a sardine at our table. It was quite easy to overhear neighbors raving about the shaved kale salad.

If you’re staying overnight, of course you’ll need breakfast. I wanted to return to Russ & Daughters (179 East Houston St) for more Scottish smoked salmon. There’s no indoor seatting, just a bench out on the sidewalk, so having a hotel room around the corner really comes in handy.


What do you eat before a 15-course lunch at Ko? Nothing! Just stick to a macchiato at Bluebird (72 East 1st St).

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dulce de leche crispies

December 29th, 2011

December always seems to bring on an urge to bake, but the oven and I are not really friends. In my annual hunt for new recipes, these dulce de leche crispies sounded manageable. A riff on the ever-popular Rice Krispies Treat, I figured I couldn’t go wrong. Problem 1: Dulce de Leche is not available in [...]

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December always seems to bring on an urge to bake, but the oven and I are not really friends. In my annual hunt for new recipes, these dulce de leche crispies sounded manageable. A riff on the ever-popular Rice Krispies Treat, I figured I couldn’t go wrong.

Problem 1:
Dulce de Leche is not available in every grocery store. I looked in the Goya section, the baking aisle and by the hot fudge sauce in three different stores. Finally D took pity on me and went to a C-Town on Grand Ave in New Haven.

Problem 2:
Much like Rice Krispies Treats, taming this mixture can be a sticky mess. You’ll probably notice mine look more dome-like than the ones in the Food + Wine photo. When these hit the baking sheet, there was no pressing down without them falling apart.

Problem 3:
On a cookie platter these crispies don’t attract much attention.
D said it’s because they look healthy, like they’re jammed with oats. Who wants a healthy holiday cookie?

Finally, some good news!
These airy and crispy treats paired with salt and caramel are delicious. The more leftovers for you, the better.

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tasting menu wd~50 – NYC

December 28th, 2011

Tasting menu at wd~50, December 2011 Fluke, red pepper, za’atar, fried lentils Everything bagel, smoked salmon threads, crispy cream cheese Foie-lafel Poached egg in the shell, pumpernickel, caesar dressing, lily bulb Sweet shrimp, miso noodles, chicory, yuzu Monkfish, smoked barley, beet-mustard, nori Quail, chartreuse yogurt, turnip, nutmeg Lamb loin, ‘red beans & rice,’ chayote squash [...]

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Tasting menu at wd~50, December 2011

Fluke, red pepper, za’atar, fried lentils

Everything bagel, smoked salmon threads, crispy cream cheese

Foie-lafel

Poached egg in the shell, pumpernickel, caesar dressing, lily bulb

Sweet shrimp, miso noodles, chicory, yuzu

Monkfish, smoked barley, beet-mustard, nori

Quail, chartreuse yogurt, turnip, nutmeg

Lamb loin, ‘red beans & rice,’ chayote squash

Bourbon, cranberry, gingerbread, walnut

Apricot, buckwheat, quince, green tea

Milk chocolate, black bean, plantain, soy, peanut

Rice krispy treats

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