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voyager

Member Since 24 Mar 2004
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#1441266 Supper

Posted by voyager on 22 May 2019 - 01:07 AM

Grilled peppers, heirloom tomato

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Squid ink pasta in shellfish broth, white wine, herb, cream sauce.   I wanted to include clams, but husband said he was "clammed out"  Oooookay...

 

 

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Still, not bad, and rivaled similar restaurant dish we loved.   




#1441191 Supper

Posted by voyager on 20 May 2019 - 01:20 AM

Lazy, rainy Sunday.

Ruby grapefruit, followed by chicken thighs, yogurt, turmeric, harissa, Meyer lemon, fennel seed, garbanzos, fresh mint.

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#1441138 Supper

Posted by voyager on 18 May 2019 - 03:09 PM

Small bits dinner began with seared peppers

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then first squash blossoms of the season, stuffed with garlicky goat cheese

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and "main" of veal stock based vegetable soup with rye  croutons.

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#1441026 Supper

Posted by voyager on 14 May 2019 - 01:31 AM

Pasta with several month old sausage from the freezer (aged 60 days?), shallot, garlic, parsley, basil, cream, sauted crumbs, parmesan.  
 

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#1440946 The Rest of Us, Paris edition

Posted by voyager on 11 May 2019 - 07:06 PM

I'm going to divulge one of my all-time favorite restaurants, knowing it won't be spoiled because none of you will go there.    The chef is an attorney who decided to follow his passion.   So glad he did.    He set up his 12 seat shop a block or so from the Belleville Metro on a graffiti covered alley.
 
Here, 2/3 of his seating capacity plus street view.
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The menu changes daily, is short, and iinexpensive,  the simple descriptions hiding both product quality and kitchen skill.
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Husband started with the oeuf mayo, always available but seldom the same way twice.   Pic seems lost.  
 
I went for ris de veau with jumbo asparagus and hazelnuts.    While we were bombarded with asparagus this visit, this simple treatment with brown butter was by far the best.  The sweetbreads were perfect: crusty, buttery exterior -> custardy interior.   Excellent flavor.   Divine jus.
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Husband's plate = Duroc pork.    Perfect cooking, great flavor and texture and, again, great jus.  He raved.
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My lieu jaune was just cooked through, with shatteringly crisp skin.   I almost asked for a side order of additional skin.
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Husband couldn't quite believe it when I also ordered the chocolate cake, strawberries and cream next since I usually shun desserts.     Good instincts this time.  
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With 3 glasses of wine, tab was an embarrassing €98.    This meal was early on in our visit and I waited for one to surpass it in simple perfection..    None really did.   Plus Jean-Marc Sinceux is a sweet and generous host.   
 
DESNOYEZ, all we ask for in a meal.


#1440337 new york airbnb/hotel, mid-august

Posted by voyager on 23 April 2019 - 09:53 PM

My concern is one of mass. I wouldn't mind risking being left out in the cold with only myself to house on short notice. But I would worry about snafus when hauling husband and several family members along. Room for me, easy. Room for 4 or 5, probably harder and costly to say nothing of spillover tress all around.


#1440041 Supper

Posted by voyager on 14 April 2019 - 01:40 AM

Bib lettuce with Banyuls vinaigrette

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Linguine with monk fish arrabiata

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#1439688 Supper

Posted by voyager on 03 April 2019 - 09:04 PM

 Cosseting and (ful)filling soup on a relentlessly rainy day in the country.   Italian sausage, black kale, jumbo couscous, veal broth.     This will definitely be a repeater.

 

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#1439437 Supper

Posted by voyager on 29 March 2019 - 01:39 AM

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Curried cauliflower soup with butter poached rockfish

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#1439391 Supper

Posted by voyager on 28 March 2019 - 01:46 AM

Oyster Sauce Broccoli - Mississippi Roast 

 

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#1439286 Focaccia

Posted by voyager on 26 March 2019 - 02:45 PM

A old friend goes for a several mile walk every day before dawn.    About once a month, he loops past our house around 6:30 for coffee.   I try to have some kind of warm bread just out of the oven.    

 

This morning, raisin foccacia.   Dough set last night, stretched out in pan around 5 this am, proofed an hour and baked.

 

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Pot notes for next time:    Wetter dough; fewer raisins;  tiny amount of sugar in the dough rather than cassonade on top; shorter bake; cut with scissors rather than pizza wheel.




#1439266 Supper

Posted by voyager on 26 March 2019 - 12:58 AM

With tongue firmly in cheek:   cucumber "carpaccio", balsamic, evoo.

 

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Hanging in there, Mississippi Roast "parmentier" aka shepherd's pie.  

 

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  Mississippi roast augmented with onion, carrot, mushroom, wine, topped with buttery mashed potatoes, Gruyere.  

 

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Plated up with splash of horseradish cream.    




#1439234 Supper

Posted by voyager on 25 March 2019 - 01:10 AM

Faux shu chicken.   Shredded baby cauliflower subbed for cabbage, plain old mushrooms for shitaki.  A heavier marinade than I'm used to.   But the end result good enough.

 

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No leftovers.




#1439180 Supper

Posted by voyager on 24 March 2019 - 01:04 AM

Chicken McNugget salad with butter-fried smashed potatoes, red pepper and mushroom.    Momofuku dressing, shower of sweet onion.  

 

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I realize many of these plates look skimpy but there is always "more" on the stove or counter.




#1439164 Supper

Posted by voyager on 23 March 2019 - 06:18 PM

These plates give presence to Sneak's "salubrious".   Gorgeous AND healthful.

 

I am fascinated by Mrs. P's inclusion of hoisin sauce in otherwise latin tilting dishes.    I'll have to give this a try and see what she's up to.    I guess it's not such a stretch since I frequently add splashes of soy or fish sauce to latin or eurocentric dishes.