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Daniel

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About Daniel

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  • Birthday 07/07/1976

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  • Gender
    Male
  • Location
    Manhattan
  • Interests
    Food, Restaurants, Alicia, and Monkeys..http://brooklynbite.wordpress.com

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  1. I rode a bike from Flatiron to my place in Brooklyn yesterday... It was like an hour ride and over the williamsburg bridge. It was a beautiful day... Stopped at the greenmarket in Union Square and purchased some beautiful vegetables.. broccoli picked that day, red sorrel and green sorrel, arugula flowers, red watercress pea shoots and a pretty lettuce. Biked 15 miles yesterday as well as today Here is the lettuce: Sliced the broccoli thin and kept it long... Add everything together minus the flowers and the red sorrel.. that needs to be cooked. made a miso ginger dressing... smashed ginger, add soy and sesame, a little vinegar, a little neutral oil. oh and this: Super healthy...
  2. started making a few korean dishes recently.. one of the only markets without a line is this korean grocer... it boggles my mind to walk by a wegmans with a 2 hour line and there are placed where I can buy the same stuff, plus fun new things, with no wait.. Same thing happened yesterday while i was in front of trader joes and went to Damasuc Bakery Tteokbokki, with mushrooms, cabbage, fish cakes and mozzarella The recipe calls for an anchovy broth but, i used bonito... The results are very similar. Topped with mozzarella.. very decedent
  3. Daniel

    Supper

    purchased a beautiful black sea bass at the farmers market Saturday.... Yesterday, turned on the grill and decided to cook it... First, marinaded in harissa mxed with olive oil and lemon. Purchased some dips and spreads from local Syrian Grocery Store and Bakery close to me. Spicy hummus, muhammara, babaghanoush, pickled beats, eggplant salad, gigantes beans, tabouli, tahanni and I made a mint and tomato salad. I also added some tahini to the fish and stuffed it with garlic and mint: In addition to have the fish propped up with two sliced lemons underneath Grilled the fish in a hot fire with woods chips for smoke: Cooked perfectly, so delicious Served with lettuce wraps: Nothing but bones... we sat outside and had a great time:
  4. Daniel

    Supper

    it was my in my thoughts when I picked up a two pounder at the farmers market.. I am thinking about doing some sort of middle easter style bo sam.. Like harissa rub, lettuce raps, tahini, babaganoush, some sort of pickled vegetable.
  5. Daniel

    Supper

    you would handle the wine, for sure! We can laugh at people who put wine in the the court bouillon before the vegetables infuse their flavor.
  6. Daniel

    Supper

    made sichuan cucumbers... Then cold potato starch noodles that I boiled and cooled.. Once the cucumbers were gone, i added some tahini with a new set up noodles. Super quick and hit the spot: Seriously, for anyone missing real chinese food.. there is nothing more rewarding, cheap, or simple than making these cucumbers... Or sesame noodles...
  7. Daniel

    Supper

    i would say for a few reasons.. But, i dont think they are difficult at all.. I mean, i kind of feel a sort of love for the guy... There is definitely a way to do things as far as I am concerned. If anything he is as opinionated about things as I am.. I think we would have a lovely time being absolutely picky bastards together. He can pick the wine and we can just talk shit all night. But truly, to have his knowledge and to have lived in America at the time he did, I understand stand why he left.. If I would have had the same culinary knowledge that I do now, 50 years ago, I would have left too.
  8. Daniel

    Supper

    Eggplant gratin... I have been reading richard olney's simple french food and decided to follow one of his recipes... And when i say follow, not really... But, i read it and was inspired by it... His was basically like, take eggplants, slice and fry. Take onions, cook down, add tomato, spices and then cook it until the water is gone... Then take that mush and hold it.. Then take ricotto and parm with an egg and mix, add cream... Then layer.. I floured the eggplant.. I did a ricotta sour cream mix, flavored with nutmeg and parm.. I also added mozzarella and did a similar tomato thing.. I also don't have bread crumbs so, i used self rise flour.. here are is the tomato mixture, mozarella and basil.. the ricotta, sour cream, egg, and parm mixture goes on next. 2nd layer of eggplant Top with mozarella. baked at 450 for 45 minutes: It was delicious: Glass of wine with lunch! So, i had an orange and a bag of clementines.. My first thought was to supreme the orange slices but, I was like, f that... So, I added cut wedges of oranges with fennel.. Salt, pepper, red pepper and olive oil.. Then I squeezed a clementine over the dressing and then i added thin slices of clementine for the peel and the affect.. i think it looks pretty.
  9. Daniel

    Supper

    Well, I was dropped off samples yesterday from a meat supplier.. I have a lot of beef... I do not eat a lot of beef usually.. I usually eat fish but, fish has been in short supply to me and meat has not been.. So, instead of actively seeking it out, I am going with the flow.. How much meat you ask? So yeh, at least it's sealed. It will freeze and I will dole out to neighbors I am sure. As I already have too much meat in my freezer from the last time this happened. So,we ate outside. Which was nice so, i wanted to do everything in the grill... Start start I made a watercress and spinach gratin. Blanched and chopped the greens. Cooked a half an onion in butter and garlic then added the spinach and a shot of sweet vermouth. Then off the heat I added sour cream,an egg yolk mustard, nutmeg, parm, salt, pepper and cayenne. Topped with more parm, bread crumbs and dots of butter.. I placed this in my cast iron gratin dish.. It had previous been my perfect nacho pan and a great queso fundido container but, now it was finally serving its original purpose. My photo: Not wanting to get the food processor out, i stratched at the last 1/6 of a loaf of sourdough bread with a fork.. Raking the fork back and forth, and back and fork, until little crumbs came shedding off.. I used these bread crumbs for the gratin but, now I just murdered this bread... So, I cut it into chunks, i grilled the bread, i rubbed garlic on the grilled bread, then I rubbed tomato over the bread and took more tomato and squeezed it over the bread, I added salt and oil and olive oil and then these canned anchovies with chile oil over them and tossed with basil. A pan con tomate panzanella something or other. This is what happens when my wife takes photos: I also had some pretty hen of woods mushrooms... So, I wanted to just simply roast that on the grill with a ramp butter.. I looked and noticed I have a few ramps that escaped me.. they didn't look super hot but, i have been doing so well at not throwing anything away.. Again, it's a huge stress among many people I know... For instance. I have these sprouts that may have gone bad in my fridge.. It's like on my top 10 concerns for the day... It freaking lurking back there in my mind. So, I made a quick ramp butter.. 4 tablespoons of butter, 3 ounces of ramps, salt and a squeeze of lemon. So, bring cocktails down, bottle of wine down, speaker, turn on the string lights.. The grill is lit, slight chill in the area, birds are chirping.. All in the middle of Brooklyn.. It was a beautiful night.. Into the fire, I added some wood chips.. i had the coals hot but, not an inferno. I threw the steak in, I threw the gratin in and the mushrooms in a pan... At one point, I cut off all the air and let the smoke build in the green egg.. It almost like pressure cooks everything and creates this huge amount of sealed in smoke... It permeates everything... It provided such a wonderful flavor to everything but, especially the water cress and spinach.. That smoke played with the nutmeg and the sweetness of the vermouth.. It was the best thing I have had in recent memory. It was shockingly good. Everything was very good but, that was next level. I love that gratin dish so much... Wifes photo:
  10. Daniel

    Supper

    So, this will be dinner: deboned a game hen Stuffed with sausage: A ramp sausage: < Stuffed the bird: Tie the bird: Cover with a pomegranate molasses with garlic, ramps, salt, pepper and zatar.. Then grilled the pieces of lunch and had a the stuffing grilled on a stick: \
  11. Daniel

    Supper

    First day off in a bit... hung out in the backyard and didn't do much... Read a hundred pages of a book, drank wine, cheese, grilled fish... I had this pretty grouper from yesterday. I cut off a nice piece.. .Smashed up some garlic and salt in the mortar.. added a little lemon juice. Cooked on the plancha.. Threw in some hickory a few moments prior to throwing in the fish.. real light smoke.. It was all effortless, easy turn, no sticking.. I squeezed a half of a lemon and a half of a lime over the fish. Salsa was 2 sliced fennel, mango juice from the 1 mango as well as the mango slices, half a lime, half a jalapeno, black pepper, salt and some cilantro. Oh and olive oil. As cliched as this was, it was fantastic.. the fish was cooked perfectly, the plancha is a 10 inch, so that fish wasn't tiny. I am going to guess 5 to 6 minutes a side. I would... We spoke about how we would improve it.. We thought maybe to blacken the fish, though the jalapeno was hot. So maybe remove the jalapeno and blacken... Or we said keep the salad and serve sitting in a coconut shrimp broth it may have been braised in. Sub out the jalapeno for a more fruity pepper, habanero. But yes, the fish quality was excellent and it was done really well on the bbq. I would do something along these lines again. Later cheese:
  12. Daniel

    Supper

    So, I always tell myself I am going to concentrate on taking photos and well, i usually forget outside of a couple quick grainy snaps... Anyway, grouper diced and soaked in lime juice.. Shrimp covered in salt, cooked on the grill in the shell.. Removed the shell and diced. The ceviche itself was 2 garlic cloves diced, one half onion sliced thin, 1/2 lemon juice, 1 orange juice, 1 clementine juiced, 1.5 lime juiced.. 1 avocado diced, 8 baby heirloom cherry tomatoes quartered. cumin, salt, pepper, cilantro, one serano diced, a little horseradish, 7 radish match sticked and maybe a big spoon of sour cream... Then cliantro, added the grouper that had been in a zip lock soaking in only lime juice.. The grouper I think was maybe 1 or 1.5 limes worth of juice... i grilled them real quick just to get the juices flowing sort of speak. Queso fundido with queso hebra, chorzo, and onions.. Queso hebra is a oaxacan string cheese.. if you have never had it, get it. The entire ball unravels in one string and then, the large string can be broken into thousands of little strings. Cooked the chorizo, cooked the onions, added them together in a gratin dish and covered with the cheese: There is a video of the cheese pull somewhere.. 400 degree oven for like 15 minutes or so.. The green onons where for shrimp tacos but, i made too much as per usually.. shrimp tacos are for lunch tomorrow.
  13. Daniel

    Supper

    Made a simple pretzel... it was flour, yeast, brown sugar, salt and then boil and bake, cover in butter... it was really good.. served with a bellota ham, comte and mustard. Made a few different shapes, i like just a pretzel stick shape... House smell fantastic.. i was happy to have done it. Oh no, i forgot to have a beer!
  14. Daniel

    Supper

    Made those smashed cucumbers that you get in the sichuan restaurant.. it's fairly simple sauce, of vinegar, sugar, garlic, soy and chile oil.. I deviated from the traditional by adding an xo sauce and a homemade scallion oil and this chile crunch.. But, yeh, it was so good... I could eat this at every meal: I also ended up making two kinds of shrimp tacos.. One with salt baked shrimp, the other grilled.. I made the slaw for the fried shrimp earlier in the day.. it was red and green cabbage with jalapeno, mayo, sesame oil, soy and vinegar. And the other was, well on the fly and I forget This is the grilled shrimp that had been marinating all day in cumin and garlic.. I also think I grilled scallion
  15. I brought up a ton of food to my inlaws.. In addition to the meat I mentioned, 5 lbs of flank, 5 lbs of pork chops, dry aged ribeyes, ribs and chickens, I brought up ricotta cheese, assorted cheese, sour cream, tortillas, cabbage, ginger, garlic and assorted groceries for my daughter. And well, i feel like I haven't yet to wear out my welcome not to mention, I have been cooking every meal and still haven't eaten as much as I brought... Last night, I made pork chops with this spaghetti squash casserole.. My mother in law handed me a 6 lb spaghetti squash.. She didn't want it to go to waste and well, i have limited experience with spaghetti squash.. I am happy i cooked with it because, it's super easy to work with and rather versatile. So, after perusing the interwebs, there wasn't anything too exciting.. It all seemed like ways to shoe horn the squash into being this faux healthy pasta alternative.. Like, spaghetti squash bolognese or something like that.. Then I was thinking, oh, let's just make a ravioli filling with it. But, i felt like the stringiness would be lost.. Anyway, I had ricotta cheese so, I typed in spaghetti squash and ricotta. Rachel Ray's recipe popped up.. I had exactly three cups of ricotta, i had exactly a pound of mozzarella, I had exactly a pound of spinach. The stars aligned.. I must say, I rarely follow recipes.. I love to read them but, never even considered reading or using something from Rachel Ray.. But, as I read this recipe, all the boxes checked off.. It was essentially spinached mixed with ricotta, crack and egg in, add parm, garlic, nutmeg, add cooked spaghetti squash, place in a casserole dish and topped with mozarella.. It was so simple, maybe 20 minutes of prep and less than 1.5 hours of cooking. At this point, you have spinach, parm and ricotta.. I could have done many different familiar things with that, at this point. Lots of pasta ideas as I have been wanting to make cannelloni for a long time.. But, that didn't help my spaghetti squash issue.. Rachel leaves the seasoning up to you.. She suggests 2 cloves of garlic, I went closer to 6.. I used two whole nutmegs and a punch of salt and a shot of lemon... The results were wonderful.. The ricotta was really light.. It was not as creamy and unhealthy as I expected.. I mean, 3 cups of ricotta mixed in with a 7 pounds of vegetables essentially.. If this was paula dean, there would have been cream cheese and heavy cream or a bechamel or maybe three pounds of gruyere or swiss or all of it with some bacon.. But, it was actually fairly light and healthy feeling.. The five of us, didn't even eat 25 percent of the pan... Served with bone in pork chops and apple sauce. I would 100 percent make this again.. But, I would also use this as a hot dip, if I wasn't leaving tomorrow morning, I would make this into a pizza topping, or a calzone, this would be an excellent lasagna, cannelloni, or a few other things.. Even perfect on a thanksgiving table. Anyway, sorry for all the mean things I may have said about rachel ray in my youth..
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