Jump to content

TrelayneNYC

Members
  • Content count

    310
  • Joined

  • Last visited

  • Days Won

    16

About TrelayneNYC

  • Rank
    ventworm

Contact Methods

  • Website URL
    https://spamwisechronicles.com/

Profile Information

  • Gender
    Not Telling
  • Location
    San Francisco, CA

Recent Profile Visitors

708 profile views
  1. Cooking With Wines

    $10-$20 for chardonnay or riesling is not expensive. Or even $5 bottles of chardonnay. That's what we use to cook with. Two-Buck Chuck is perfectly fine. $100 bottles of champagne is a different story. For me, there's a difference between $5 chardonnay and a $5 bottle of "cooking wine" which has salt and other crap added into it. Choose the wine instead.
  2. Dinner - The Polyphonic Food Blog

    Orecchiette with sausage and broccoli Next time, I will have to be more specific and tell my partner to get RAW UNCOOKED Italian sausage instead of simply "a package of Italian sausage". Oh well. Turned out ok in the end, made possible by a tablespoon of lard and some Parmigiano-Reggiano.
  3. Breakfast

    Since @Pat liked my figs so much, here's round 2: Roasted pluots and plums with honey and Marsala Pluots are a hybrid of plums and apricots. If you don't have any, substitute plums. Pre-heat oven to 400 F. Slice fruit in half. Twist apart and remove pits. Slice into wedges. Transfer fruit to a small bowl and add: 2 tbsp. honey, rosemary needles from one sprig and 1/4 tsp. crushed fennel seeds. Transfer to a baking dish, cut side down, and pour over 1/4 cup Marsala wine and 1 tbsp. extra-virgin olive oil. Season to taste with salt and black pepper. Roast for 15 minutes. At the end of that time, remove from oven and flip the wedges over. Spoon juices atop fruit, then return to the oven and roast for 5 more minutes. When done, plate and serve immediately. Fried egg served atop tomato salad (diced tomato, 1 tbsp. minced Italian parsley, 2 tbsp. minced cilantro, 1 tbsp. minced scallions, 1/2 tsp. lime juice, salt, black pepper, extra-virgin olive oil) and crispy garlic toast (sliced country-style bread rubbed with a crushed garlic clove and olive oil, seasoned with salt and pepper, and toasted for 2-3 minutes). I prefer serving eggs this way so that as you cut into the egg, the yolk drips into the tomato salad and makes a fabulous and delicious mess. As you can tell, I don't believe in serving traditional breakfasts or brunch. Actually, I think the traditional American breakfast of eggs, bacon (or other meat) and potatoes (or other starch) is really boring. And as I remarked to B yesterday, if I'm going to have eggs for breakfast or brunch, I'll do it on my own terms.
  4. Dinner - The Polyphonic Food Blog

    Glad you liked them. We're having roasted plums with honey and Marsala for brunch tomorrow, and a few other things. Will post a pictorial so stay tuned for that. Baked chicken with olives and tomato Pearl couscous with onion, cumin and golden raisins
  5. Breakfast

    Brunch for September 16, 2017: Frisée salad with duck fat croutons, guanciale and soft-boiled egg Leftover zucchini parmigiana Melon and peach fruit salad
  6. This effect is even more pronounced at the Oculus Eataly. Lots more schlock prominently placed in an area that's inescapable.
  7. Dinner - The Polyphonic Food Blog

    Steamed red snapper, Cantonese style Steamed brown rice Cardamom currant snickerdoodles for dessert
  8. Apparently there is now a second location in NYC, in the Oculus. Here are some pix from earlier this year. It's MUCH bigger than the 23rd Street locale, and a pleasure to walk through. Less crowded too, which cannot be said for the former.
  9. Breakfast

    Spicy cauliflower braised with tomato Poached eggs
  10. Dinner - The Polyphonic Food Blog

    tonight: Zucchine alla parmigiana ("zucchini Parmesan") Fagiolini romani all'umido ("Romano beans stewed with tomato") Peaches and bananas for dessert
  11. Dinner - The Polyphonic Food Blog

    Ravioli all'ortica (nettle ravioli) with Parmigiano-Reggiano cheese and black pepper Green salad, shallot vinaigrette Fresh fruit for dessert
  12. Dinner - The Polyphonic Food Blog

    Insalata caprese. It's practically one of the easiest salads you can think of with only five ingredients (tomato, basil, mozzarella, olive oil, salt) and yet you can still err as evidenced by the version I had last week where the restaurant we went to apparently didn't believe in seasoning. And they added lettuce. Don't be like them. Chicken braised in white wine with mushrooms, garlic and rosemary Melon and strawberry salad for dessert
  13. Ferry Building Farmer's Market

    This was the scene at 8:30 am. It's like these people have no lives. Don't mind me, that's just my grumbling at having to get up early on a Saturday in order to be able to buy anything worth getting. today: herbs (basil, rosemary, Italian parsley), tomatoes, stinging nettles, chicken, cheeses (mozzarella, Parmigiano-Reggiano, ricotta), strawberries, romano beans, Walla Walla onions, salad greens (mesclun, spinach, watercress), zucchini, summer squash. I think I might be forgetting a few additional things...
  14. Breakfast

    Roasted cauliflower and cherry tomatoes with caramelized onion and lime Leftover BBQ chicken
  15. Dining in San Francisco

    I thought Toro in NYC was much better. Jamon de la Quercia Shishito peppers, olive oil, Maldon sea salt Quail with almonds, green olives, spring peas, Meyer lemon Mushrooms, fiddlehead ferns, farm egg Cuttlefish and orzo risotto, with squid ink, goat cheese and ham Galician octopus, with charred onions and crispy potatoes Cauliflower and kohlrabi with pine nuts, raisins, anchovy and pimenton de la vera This was a bit salty IIRC. Seafood stew with lobster, sea urchin and parsnip Smoked duck drumettes with an apricot-mustard glaze The kitchen comped us this one. It was my least favorite of all of the above: dry and boring. Out of all of those, only three four are tapas that I could see being served in Spain. The other difference between Beso and Toro - at least in my admittedly limited experience - is that the ingredients make sense.
×