Diancecht
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Everything posted by Diancecht
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chicken shawarma pita sandwich with cilantro, cabbage salad, pickled red onions, amba mayonnaise and hot sauce, from sababa by adeena sussman, pages 229-230. we ended up buying the amba sauce at samiramis but it might be worth it attempting a homemade version if we can source some unripe mangoes somewhere. blueberry cobbler with heavy cream, from chez panisse desserts by lindsey remolif shere, page 120
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The announcement could be a reference to the existing bar at the back of Eleven Madison Park, which currently serves $26 cocktails with carrot and leek. The job listing describes Clemente Bar as “refined casual.” Servers are expected to “create memorable guest experiences,” “anticipate guests’ needs,” and “recognize regulars.” The listing mentions a dining room and a bar. hopefully none of the cocktails will taste like lemon pledge
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spaghetti with squid, garlic and chile pepper
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chicken with olives and raisins (from my tel aviv table by limor chen, page 141); green beans braised in tomato sauce; peach clafoutis. @bloviatrix you might like that cookbook. this is the second or third recipe i’ve made and it’s a keeper.
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gyudon (beef simmered with onion, shirataki noodles and ginger), served over steamed koshihikari rice; miso shiru with green beans, scallions and shiso; assorted pickles (pickled cucumber, pickled eggplant with mustard); iced unsweetened tea; napa cabbage salad with sesame seeds. hubby mentioned that shiso isn’t usually served with miso shiru. oh well, live and learn.
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we went to californios tonight. i’m not a huge drinker; the reason why i stick to white wine is that the tannins in reds make me sleepy. so i decided to spring for the non-alcoholic pairings. like me, hubby is a light drinker but he can put away more than two glasses of wine on occasion. after having had the nonalcoholic routine, we’ll stick to ordering wines by the glass in future visits. let’s just say that an alcohol-free version of beer doesn’t really compare. oh, you want to know about the food. the restaurant is one of our favorites, as evidenced by the fact that this was our fifth visit in four years. a standout was the halibut taco (fried halibut, sourdough taco, poblano and anaheim pepper salsa, huitlacoche and corn crema). crisp, greaseless with just the right amount of heat and spice.
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peaches, blueberries, watercress, onions, heirloom garlic, pear vinegar, lemons, chicken, lettuce, cucumber, tomatoes, green beans. very little cooking today though; hubby and i are celebrating our 11th anniversary tonight at a michelin two star. we’ve been looking forward to it for a while.
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insalata di riso
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insalata di fagioli e sarde
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@cinghiale you could try brine-pickling them. lots of tips at that link. we bought some cardi from the ferry building farmer’s market one year back that turned out to be full of ants. some extra protein in addition to the fiber. 😉
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the one to the right of valerie’s books in this picture
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only for the 2-3 weeks a year when they’re young enough to matter. remember the fava bean chawanmushi i posted a few weeks ago? initially, i was going to subject them to a second peeling. i skipped that step once i concluded that the effort wasn’t worth it because the beans were tiny. miniscule, in fact.
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hitsumabushi (broiled eel served on top of koshihikari rice, over which is poured a broth consisting of a mixture of dashi and kobucha, then sprinkled with sesame seeds and chopped scallions). iced unsweetened green tea. banana and peach fruit salad with pomegranate molasses for dessert.
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oyakodon (chicken and egg rice bowl); karashi sumisoae (asparagus with miso dressing); miso shiru; onigirishiba (pickled cucumber with ginger and perilla); and konasu no karashizuke (pickled eggplant with mustard paste). iced unsweetened green tea.
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i never thought ig cookware was a thing, but of course it makes sense… click for more “It was a lot of the same photography of a nicely manicured hand with J. Hannah nail polish holding a plate,” said Jo Ledda a 33-year-old dietitian who coveted the Always Pan after seeing it splashed all over social media. Ms. Ledda, who received an Always Pan as a gift in 2021, said it lost its nonstick capabilities within the first month of use. She eventually threw it out. Tosin Odugbemi Hoskins purchased Caraway’s nonstick pots and pans in 2021 in the “cream” colorway after seeing influencers promote them. “They enlisted an army of people to tell you it was the best pan in the world,” she said. After about six months, the ceramic nonstick coating began to deteriorate. “It was this whole dance,” she said of the four-piece set. “I had one if I wanted to make a steak, and one for only fish or egg.” She would micromanage her boyfriend — a chef — when he wanted to use one. In April, Ms. Odugbemi Hoskins finally listed the set for $50 on Facebook Marketplace from her home in Millbrook, N.Y.
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new york food journalism
Diancecht replied to Diancecht's topic in General food and drink discussion
on being a regular at a restaurant: “i think the real test is whether the restaurant is happy to have you…if you are adding something to the dining room, whether it’s a certain kind of energy, whether that…if you’re just a whale…whatever it may be…for the restaurant to be happy that you are there, that’s when you have really arrived as a regular.” -
we had dinner at original joe’s at their westlake location this past sunday. helen rosner wrote “that iceberg is a superior lettuce“ and i ended up admiring hubby’s wedge salad while i was working on my own appetizer.
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dip the stuff you simmered in raw beaten egg sorry for the confusion 😂
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“Alan Sytsma is a longtime observer of the New York City dining scene who is behind New York magazine’s formidable food coverage. On this episode we dig into Alan’s take on the current NYC restaurant scene and hear about New York mag’s amazing “Who Ate Where” issue, which digs into the cultural history of eating out in New York City. It’s really fun talking restaurants with Alan, and I hope you enjoy this conversation.” click (slightly over one hour in length)
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seafood sukiyaki. it’s prepared similarly to regular sukiyaki, except the seasonings are lighter since they can easily overwhelm the fish. the liquid in the pan is a 3:1 mixture of katsuobushi dashi and usukuchi soy sauce (light-colored soy sauce) along with a few tablespoons of honmirin. bring that to a simmer, then add your vegetables and fish. the pic shows cabbage, shiitake mushrooms and negi on one plate; prawns, scallops and halibut on another; and tofu in a bowl. we were going to add some shirataki noodles but decided to omit those at the last minute. simmer the vegetables and fish for 3 minutes, then ladle portions into individual serving bowls. dip into raw beaten egg, then eat.
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what do we think of victoria blamey’s new landing spot? may 12, 2024 review at the new yorker
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asparagus and baby fava bean chawan mushi
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pork belly with green beans, steamed brown rice, miso shiru with potato and onion
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spicy duck soba 😉 noodles in hot broth the leeks were sautéed in duck fat
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the chops for tonight’s dinner were exceptionally flavorful oh wow. i think we’ll be regular customers and they’ll be squeezed into our rotation with bryan’s. bonus: they had veal.
