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Everything posted by TrelayneNYC

  1. Homemade hummus and pita chips Didn't really feel like cooking much
  2. A friend and I are probably going in a month or so. Will report back, maybe with pix.
  3. Roasted heirloom carrots and champignon mushrooms Ricotta gnocchi with Marcella Hazan's tomato sauce
  4. Warm cauliflower salad, with sweet peppers, olives and preserved lemon Mushrooms on toast -- buttery brioche toast, champignon mushroom ragout, poached egg I was going to make ricotta gnocchi but didn't get around to it; I seriously underestimated how rich the mushrooms turned out to be. The gnocchi will have to wait until tomorrow (Wednesday) night's dinner.
  5. Potage Crécy Lamb liverwurst (lamb liver, Pinot Grigio, pine nuts, sea salt, black pepper), heirloom potato home fries
  6. Chioggia beets, with tangerine, ginger and scallion Pasta e lenticchie
  7. Carrots are the "in" vegetable these days. American Cut is a steakhouse and so therefore, an expense-account oriented place. In that context, a $10 carrot isn't surprising. It's probably drenched in butter and some of the price might cover the Maldon sea salt it's seasoned with.
  8. Like I said, it depends on who you are. I have no difficulties whatsoever cooking 3-4 course meals in my kitchen. It's roughly 6' x 7' and only slightly larger than my bathroom. You just learn to roll with things. I eat out maybe once a month, and do takeout once a week. And the lack of a vehicle is no barrier to shopping.
  9. I spent T-day at my boyfriend's sister's place in Pennsylvania, just 25 min. away from Philly. We had: chips with a trio of dips -- salsa, nacho cheese dip and spinach dip shrimp cocktail spiced pecans phyllo-wrapped brie with cranberry jam roast turkey smoked turkey turkey jus mustard sauce stuffed butternut squash brussels sprouts and squash stuffing -- this was a vegan option, since one of the guests was a lactose-intolerant vegetarian regular stuffing green beans cranberry sauce (not from a can) pumpkin pie pumpkin-ginger cheesecake Japanese butter cookies coffee tea awesome food and the company was great.
  10. The technique is widespread in Italian cooking and there are references to it from the late 19th century, such as in the cookbook "La scienza in cucina e l'arte di mangiare bene" originally published by Pellegrino Artusi. A battuto is what a soffritto is before it undergoes the process of insaporire ("to add taste" or "to build flavor"). You have your chopped aromatics (onion, fennel, leeks, celery, celery leaves, carrots, etc. (occasionally pancetta or ham) in varying proportions, then you add them in a certain order to your cooking fat (unsalted butter, olive oil, lard, etc.). Cook the battuto over low heat, stirring occasionally while you watch over it. the battuto must not brown; if your ingredients brown, it will affect the finished dish in both taste and appearance. Your battuto becomes a soffritto once your vegetables have softened sufficiently and have developed their flavors. There are many types of battuti. The combination of celery, onion and carrot is one such type (and very northern Italian I might add); a southern Italian battuto might begin with onion, garlic and Italian parsley cooked slowly in olive oil. If garlic is used, it's typically crushed or bruised slightly to release the juices, then sautéed gently in oil until the clove becomes a pale gold after which it's discarded. As one of the commenters in the Serious Eats thread notes: she alludes to another point -- Italian cooking is not "one type of cooking", but a collection of regional cuisines that varies not only from region to region, but from city to city, village to village, neighorhood to neighborhood, family to family. The Serious Eats article is nice, but it contains a few errors/nitpicks such as the assertion that there are no rules, or that there is a one-size-fits-all recipe for everything. And finally (this is a pet peeve of mine), if there is one thing that I would love for people to learn about Italian cooking, it would be to use garlic less and onion more!
  11. the technique of cooking a battuto over low, constant heat and eventually transforming it into a soffritto was one that was popularized by Marcella Hazan and other doyennes of Italian cooking. it's something I do all the time, and not just for red sauces, but also for minestrone or pasta e ceci. as a side note, there are other types of battuti; the mix of celery, carrot and onion cited above is one out of hundreds.
  12. Some pix from this weekend: and while we're on the subject of "comfort food": Flaczki -- tripe soup Cheese blintzes Clockwise from top: blueberry blintzes, sweet cabbage (not really sweet, but to differentiate it from sauerkraut), kielbasa Little Poland 200 Second Avenue (East 12th Street) East Village
  13. Baked flounder Crispy roasted heirloom potatoes Cabbage, with smoked bacon and sherry vinegar
  14. some pix from this weekend. watermelon radishes simply mind-boggling to find heirloom cherry toms still available this late in November. I wanted to get a pint, but by then, our basket was burgeoning...
  15. a couple of pix from this weekend: spicy miso ramen -- smoked chicken, Swiss chard, sesame note the prices. the "snacks" are essentially small plates, designed to serve one person.
  16. Radicchio, with honey-roasted shallots, heirloom cherry tomatoes and ricotta salata Roast cod Broccoli rabe and cauliflower, with heirloom tomato, rocambole garlic and lemon
  17. It's very good for that style of dining, if a tad overpriced. For instance -- $14 cocktails, $22 for a mille-feuille made with candy-coated popcorn and $15 for approx. 2-3 tablespoons of intensely flavored steak tartare. If you're going to have the audacity to charge that amount of money, you may want to create value perceived for money spent particularly if your customers are discerning or knowledgeable. On the other hand, everything is prepared carefully and presented well, and there is an abundance of attention to detail from the artistry in the kitchen and on the plate, and in the execution of the staff. It's a great experience (and if you're a fan of Liebrandt, well worth your time), but I won't be back.
  18. Probably because I don't like thick sauces and I used no flour. But there was gravy, and judging by my BF's moans, well-deserved.
  19. brunch: Soft-boiled eggs, roasted brussel sprouts Parsnips and broccoli rabe The parsnips were simmered in lightly salted water, then fried in unsalted butter. Same first procedure for the broccoli rabe, which was then cooked in olive oil with garlic and preserved lemons. Lamb and red pepper/fennel sausage, with sweet peppers, mushrooms and onion tonight: Boeuf bourguignon on egg noodles. Not exactly the recipe Julia gives in MtAoFC but a close approximation.
  20. Thanks, Don. This Bon Appetit recipe is an adaptation of the dish in the pic above. The onion soubise appears to be the clear liquid sitting beneath the egg. BTW, the short ribs were cooked sous vide, then deep-fried, in case that wasn't apparent.
  21. Insalata di scarola ("escarole salad, with mushrooms, wild arugula and ricotta salata") Orecchiette con sugo di cozze ("orecchiette with mussel and tomato sauce") As you can see, I eat a lot of pasta. Probably 2-3x a week, at any rate. Might do pasta e piselli later this week. I have a craving for it.
  22. They may have frowned on bloggers when you visited there, but there was a time when they didn't.... Fluke sashimi, toasted poppy seeds, buttermilk, chives Coddled egg, soubise onion, potato chips, hackleback caviar, sweet potato vinegar Deep-fried short ribs, carrot, daikon radish, scallion, pickled mustard seeds, fried parsley
  23. Hi Hersch. It's chicken stock, shredded escarole, sea salt, black pepper, fried bread and Parmigiano-Reggiano cheese. Simmer some chicken stock, add the escarole and cook for 8-10 minutes or until tender. Taste for salt and pepper. Meanwhile, fry some stale bread cubes in olive oil until golden brown; drain on paper towels. To serve, ladle the soup in individual bowls, add the croutons and some grated P-R cheese if you like. In the pic above, it was Chinese chicken stock that I had -- basically poaching liquid from some bai qie ji I made a few months ago: clear chicken broth with flavor notes of garlic, white pepper, ginger and scallion. Regular chicken stock is even better.
  24. Minestra di scarola ("escarole soup") Pasta con cime di rapa e pomodoro
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