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About TrelayneNYC

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    San Francisco, CA

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  1. I hadn't been to Masa before because: (1) I could never afford that kind of meal until my move to San Francisco; and (2) since its rating dropped, I figured that it might not be worth it for the amount of money spent, so automatically removed it from consideration. But seeing your post might make me rethink. That being said, a visit won't be forthcoming when we return to NYC in May as we've already made plans for other venues.
  2. And was it worth it to him? There are restaurants in San Francisco that charge nearly as much for one person, like Saison.
  3. Roast chicken and vegetable salad, shallot vinaigrette The salad is a little involved and looks are deceiving. You will need leftover roast chicken, salad greens and an assortment of vegetables. We used green beans, potatoes, red onion, tomato and celery. The vegetables were each prepped separately. You can use any kind of vegetable you have on hand. It's a great way to clean out your vegetable crisper. Strip the leftover meat from your roast chicken carcass. Tear into bite-size pieces. Trim the green beans, then either steam them or simmer them for 5 minutes in lightly salted water. If you simmered them in water, blanch them in ice water to preserve the color. Dice the tomatoes and place in a bowl. Set aside. Slice the celery thinly and place in a bowl. Set aside. Steam the potatoes whole, then peel and cut into chunks. Slice 1/2 red onion thinly and soak in ice water for 15 minutes, then drain. This will help eliminate any harsh "bite". When you're ready to assemble the salad, combine the salad greens, chicken, green beans, tomatoes, celery, potatoes and red onion in a large salad bowl. Season with salt and black pepper, and sprinkle with 1 tbsp. each minced flat-leaf parsley and thyme. Add 3-4 tbsp. salad dressing (recipe follows), then toss to ensure that the salad ingredients are lightly coated. Serve at once. Salad dressing: 1 shallot, finely minced sea salt 1 tbsp. sherry vinegar 1 clove garlic 1 tbsp. Dijon mustard 1 tbsp. thyme leaves 1 tbsp. white wine vinegar or lemon juice 1 tbsp. sherry vinegar a pinch of sugar sea salt black pepper 1/2 cup extra-virgin olive oil Combine shallot, a pinch of salt and sherry vinegar in a small bowl. Macerate shallots for 5 minutes. After the 5 minutes are up, grate some garlic with a microplane grater over the shallots (or alternatively, you could pound the garlic into a paste with a little salt in a mortar and pestle). Add the mustard, thyme, white wine vinegar or lemon juice, remaining 1 tbsp. sherry vinegar, sugar, salt and black pepper. Whisk in extra-virgin olive oil in a thin stream or until dressing becomes emulsified. Use as desired. Keeps in your fridge for up to a month.
  4. I like photos that are 640x580 in size, approx. They're halfway between full size and thumbnail size and are large enough for people to see without their having to click on the thumbnail. I waver between the two as you can see.
  5. House salad with soy and ume vinaigrette. I'm so glad it's something other than the ubiquitous carrot-ginger dressing that seems to be universally shared at other Japanese restaurants elsewhere in this country. Japanese-style fried chicken, served with lemon and hot mustard. Greaseless and expertly fried, but you can get better elsewhere in San Francisco. Chicken ramen with paitan broth, chicken chashu, soft-boiled egg, negi, kikurage mushrooms and bean sprouts. In a word: awesome. Hakata tonkotsu (Hakata-style ramen with rich pork broth, simmered pork belly, soft-boiled egg, negi, kikurage mushrooms and bean sprouts). Marufuku 1581 Webster Street (Geary Blvd.) Japantown
  6. Asparagus, carrots, potatoes, shallots, herbs (parsley, thyme, rosemary), chicken, eggs, strawberries, leeks.
  7. Brunch menu for April 15, 2017: Roasted asparagus, hard-cooked egg, summer truffle vinaigrette Radicchio and spring lettuce salad with fava beans and ham
  8. Sunday dinner (April 16, 2017): Striped sea bass with celery-lemon salsa and celery root purée Green salad, shallot vinaigrette Fresh fruit
  9. Saturday dinner (April 15, 2017): Roast chicken with summer truffles Broccoli rabe, peas and spinach with ponzu and furikake Roasted vegetables, summer truffle vinaigrette Strawberries macerated in lemon juice and sugar
  10. Clockwise from top left: unsalted butter; blanched asparagus that was sliced on a bias; eggs; pea shoot flowers. Lightly grease two ramekins with butter, then add asparagus. Season with salt and black pepper. Add eggs, then a little more salt and black pepper. Place ramekins in a baking dish and add enough boiling water so that the water comes half-way up their sides. Bake for 15 minutes in a pre-heated 400 F oven or until whites are set and yolks are starting to firm up. When done, remove. Top with pea shoot flowers and minced chives. Serve immediately. Baked eggs with asparagus. Chicken hash. Last week we had bai qie ji (poached chicken, Cantonese style) if you remember. We had a nearly picked clean chicken carcass that had some breast and wing meat leftover. I took the breast meat, diced it, then combined with shallots, butter, olive oil, pancetta, pinot gris, chicken stock, salt, black pepper; peeled, seeded and diced tomatoes; oregano and Italian parsley. I feel that chicken breast is one of the most boring cuts of meat ever invented or created, and I say that as someone who used to eat a lot of it. It really needs something to spruce it up. BTW if you're wondering, I'm not a trained cook. I taught myself how to cook over the years, and a lot of my inspiration comes from reading cookbooks, dining out, reading restaurant menus, seeing what other people have for dinner on Facebook, Twitter and on this site, and from other places. When I was living in New York, I would go to restaurants and try to sit at the pass just so I could watch chefs cook, take notes and attempt to replicate their efforts later. It's been a worthwhile education.
  11. Roasted asparagus topped with a fried egg. No pic of the fried egg unfortunately. Tokyo turnips and turnip greens, with pistachio and Indian spices.
  12. We had dinner at Petit Crenn tonight. House-made brioche, butter, sea salt. Trio of canapes. Top: French breakfast radishes, herb butter. Middle: Gruyere gougères, Bottom: Oysters with shallot and samphire; tuna crudo, radish, shrimp cracker; cured trout, trout roe. Seafood bouillabaisse, with clams, mussels, potato and fennel. Sourdough bread, with butter, crème fraîche and espelette pepper. Pan-seared turbot, celeriac mousseline, pea shoot, with beurre blanc and herb oil. Gnocchi à la Parisienne, beurre noisette, mushrooms. Whole-roasted cauliflower, almond crumble. Endive salad with green goddess dressing, shaved beets and Comté cheese. Valhrona Manjari chocolate ganache, brown butter crumble, grapefruit and orange, lime curd, buttermilk snow. Mignardises. Background: strawberry chambord gelée. Middle: salted caramels. Foreground: strawberry macaron. It was awesome. We'll be back; count on it. If I had a criticism, I would say that the middle course was too monochromatic. And I'm not exactly a fan of whole-roasted cauliflower; the top gets crispy but the middle is decidedly a bit too crunchy for my palate. Service charge is included. With two glasses of wine, tax and additional gratuity, it came out to $125 per person. Petit Crenn 609 Hayes Street (Laguna Street) Hayes Valley
  13. PS. The amount of food I shot pictures of is about 1/4 of the entire brunch buffet just to give you an example of the scale that we're discussing.
  14. Left to right: vegan chocolate chip cookies; snickerdoodle cookies; magic bar (round and square); warm chocolate cake; strawberry rhubarb crisp. Pretzels, candied apples, cake pops. This was the only buffet we ate during our trip. It's supposedly one of the better buffets in Las Vegas for that price point.
  15. Left to right: roast turkey; roast pork; roast ham (?) Left to right: pierogies in cream sauce; vegetable tamales; Spanish rice; minestrone. Left to right: nori pork rinds; marinated olives with herbs and poached garlic; edamame seasoned with sea salt and sesame oil. Left to right: cheesecake bites; yuzu lime bar; creme brulee; Thai iced tea custard cups; carrot cake; lime cones; coffee custard cake; strawberry cake; miniature cupcakes. I don't remember what these were, only that they're sugar-free.