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A quick post on how to make sorpresine.
3 days ago
Monday, September 17, 2012
Saint Eustache
We visited St. Eustache on our way to Montmartre. It was stunning. Could even be my favorite church of the trip... Better than Notre Dame. It was started during the middle ages and finished during the renaissance. It was the church where mozart's mother had her funeral and where Louis XIV took communion. There are several paintings by Ruebens and an altarpiece by Keith Haring within.
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L'Intention
We stumbled in l'intention, a little restaurant a few blocks from our hotel in Paris. It couldn't have had more than 8 tables and the menu changed every day offering a small selection of the best available ingredients of the day. Here are some photos from our meal there.
Mackerel rillette with Tons of fresh dill.
La rascasses (scorpion fish) in a saffron broth with summer squash.
Duck with roasted figs and radicchio.
Cheese including raw milk Camembert!
It was divine!
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Mackerel rillette with Tons of fresh dill.
La rascasses (scorpion fish) in a saffron broth with summer squash.
Duck with roasted figs and radicchio.
Cheese including raw milk Camembert!
It was divine!
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Wednesday, September 5, 2012
Day 4. Hitting Le Pot de Jacques
What a fantastic time we are having here in Paris! Even though the weather brought us rain and clouds, there are still so many fabulous things to do that the grey skies didn't bring us down. Of course, our inability to be outside may have caused a slight expansion to the waistline... Museum going does build up a fierce appetite after all.
The morning brought us to the Pomidou Center, France's national museum for modern art. We enjoyed viewing some contemporary pieces as well as some classics from the 20th century. Below are a few photos of some highlights.
Delaunay
Kandinsky
Chagall
And we made the visit to the museum complete with a lavish lunch at the restaurant on the sixth floor, Georges. It was a very Chic space with a million dollar view.
We dined on escargots, a salad of green beans and shaved mushrooms, and pan roasted turbot with bearnaise sauce.
It was fantastic experience and it fortified us for the second half of our museum trip. Picasso, Brancusi, Bonnard (my new favorite), Matisse, and more awaited.
A little afternoon pick-me-up was required, so we made a stop at Mariage Fréres, the venerable tea shop. I had a beautiful tea from Nepal and Kyle had a tea that was named after him, Madame Butterfly. The accompanying pastries were also delicious.
We headed back to the hotel happy if not a little overstuffed from our decadent afternoon of eating. Little did we know that there was more bacchanalia ahead. But when in Paris...
Le Felteu turned out to be one of the nicest surprises of our trip. It's one of those places that you probably wouldn't stop into if you strolled by, but upon a recommendation, we were treated to a delicious repast.
We met up with friends who knew the place and had quite a meal prepared and served by 'Le Patron' avec beaucoup de vin rouge et Armagnac après diner. Kyle had sliced duck breast and I had veal kidneys fricaséed in mustard cream. Oh la la!
The potato gratin arrived as a suprise and we were thrilled to gorge ourselves on it.
We finished off the night at the bar with 'Le Patron' who also turned out to be the bartender at the one man show.
It was an evening that we are sure to remember for a very long time full of fantastic ambience, delicious food and drink, and resplendent company.
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The morning brought us to the Pomidou Center, France's national museum for modern art. We enjoyed viewing some contemporary pieces as well as some classics from the 20th century. Below are a few photos of some highlights.
Delaunay
Kandinsky
Chagall
And we made the visit to the museum complete with a lavish lunch at the restaurant on the sixth floor, Georges. It was a very Chic space with a million dollar view.
We dined on escargots, a salad of green beans and shaved mushrooms, and pan roasted turbot with bearnaise sauce.
It was fantastic experience and it fortified us for the second half of our museum trip. Picasso, Brancusi, Bonnard (my new favorite), Matisse, and more awaited.
A little afternoon pick-me-up was required, so we made a stop at Mariage Fréres, the venerable tea shop. I had a beautiful tea from Nepal and Kyle had a tea that was named after him, Madame Butterfly. The accompanying pastries were also delicious.
We headed back to the hotel happy if not a little overstuffed from our decadent afternoon of eating. Little did we know that there was more bacchanalia ahead. But when in Paris...
Le Felteu turned out to be one of the nicest surprises of our trip. It's one of those places that you probably wouldn't stop into if you strolled by, but upon a recommendation, we were treated to a delicious repast.
We met up with friends who knew the place and had quite a meal prepared and served by 'Le Patron' avec beaucoup de vin rouge et Armagnac après diner. Kyle had sliced duck breast and I had veal kidneys fricaséed in mustard cream. Oh la la!
The potato gratin arrived as a suprise and we were thrilled to gorge ourselves on it.
We finished off the night at the bar with 'Le Patron' who also turned out to be the bartender at the one man show.
It was an evening that we are sure to remember for a very long time full of fantastic ambience, delicious food and drink, and resplendent company.
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Monday, September 3, 2012
Day 2 and 3. Taking the city by storm on foot
Wow!!!! What an amazing two days of sight-seeing it has been. Paris is a beautiful city with amazing things around every corner. I'll share some pictures below of just a few of the things and places we have visited over the last two days. We have walked for miles and barely scratched the surface. Thank goodness for comfortable shoes.
These padlocks are found in the Pont Neuf. The custom in recent years is to write your name and the name of your significant other on the lock and attach it to the bridge... Then throw away the key.
Charcuterie is richer and more flavorful than back home. We could barely finish this delicious pate de campagne served with ham and cured sausages.
Night life is serious business in The Marais. Andy Wahloo was a super cool Moroccan inspired lounge with tiki drinks and delicious light fare. Kyle had a show stopper lamb burger spiced with cumin and coriander. The dancing and debauchery was just getting started when we left at midnight.
Everyone talks about the macarons. I've had plenty in the US and never really understood the appeal until now. We sampled two kinds in Montmartre. One was hazelnut flavored with salted caramel and the other was a variation on that theme coated in chocolate. They were 'slap-yer-grandma' delicious.
Keith Hering cast this sacred triptych in silver. We found it in the Église Saint Eustache near Les Halles. It is one of the last works he Completed.
The cemetery in Montmartre was blissfully peaceful. The above ground tombs were fitting monuments to the people buried there, most notably Hector Berlioz and Vaslav Nijinsky.
The Opera Garnier is stunning from all around. We stopped off for an aperitif at The Café du Paix in the Grand Hotel nearby after an afternoon hike up to Montmartre.
Église Saint Eustache was an unexpected find. In some ways we found it to be more beautiful than Notre Dame. It has not received the same level of restoration and seemed more ancient and profound as a result.
There were huge crowds of people surrounding the Basilique Sacre Cœur in Montmartre. Here, everyone has stopped to listen to a performer covering Adele and other pop artists. The view of the city from the top of the hill was well worth the labor taken in getting there.
There are beautiful plazas everywhere. It's hard to decide what the prettiest buildings are, but this is one if my favorites so far.
Musée d'Orsay. Need I say more? We especially enjoyed the special exhibition on Misia, The Queen of Paris, which showcased the art of many important artists around the turn of the century. Among other accomplishments, she was known as being a MAJOR benefactor of The Ballet Russe.
And of course, The Eiffel Tower. I was surprised at how close you can get to it and finding the park at the base was a teat.
This is my favorite shot of the trip so far. This glorious fountain is situated near Cleopatra's Needle in front of The Tuileries Garden.
More updates to come!
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These padlocks are found in the Pont Neuf. The custom in recent years is to write your name and the name of your significant other on the lock and attach it to the bridge... Then throw away the key.
Charcuterie is richer and more flavorful than back home. We could barely finish this delicious pate de campagne served with ham and cured sausages.
Night life is serious business in The Marais. Andy Wahloo was a super cool Moroccan inspired lounge with tiki drinks and delicious light fare. Kyle had a show stopper lamb burger spiced with cumin and coriander. The dancing and debauchery was just getting started when we left at midnight.
Everyone talks about the macarons. I've had plenty in the US and never really understood the appeal until now. We sampled two kinds in Montmartre. One was hazelnut flavored with salted caramel and the other was a variation on that theme coated in chocolate. They were 'slap-yer-grandma' delicious.
Keith Hering cast this sacred triptych in silver. We found it in the Église Saint Eustache near Les Halles. It is one of the last works he Completed.
The cemetery in Montmartre was blissfully peaceful. The above ground tombs were fitting monuments to the people buried there, most notably Hector Berlioz and Vaslav Nijinsky.
The Opera Garnier is stunning from all around. We stopped off for an aperitif at The Café du Paix in the Grand Hotel nearby after an afternoon hike up to Montmartre.
Église Saint Eustache was an unexpected find. In some ways we found it to be more beautiful than Notre Dame. It has not received the same level of restoration and seemed more ancient and profound as a result.
There were huge crowds of people surrounding the Basilique Sacre Cœur in Montmartre. Here, everyone has stopped to listen to a performer covering Adele and other pop artists. The view of the city from the top of the hill was well worth the labor taken in getting there.
There are beautiful plazas everywhere. It's hard to decide what the prettiest buildings are, but this is one if my favorites so far.
Musée d'Orsay. Need I say more? We especially enjoyed the special exhibition on Misia, The Queen of Paris, which showcased the art of many important artists around the turn of the century. Among other accomplishments, she was known as being a MAJOR benefactor of The Ballet Russe.
And of course, The Eiffel Tower. I was surprised at how close you can get to it and finding the park at the base was a teat.
This is my favorite shot of the trip so far. This glorious fountain is situated near Cleopatra's Needle in front of The Tuileries Garden.
More updates to come!
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Friday, August 31, 2012
Day One. Paris. Fighting Jet Lag
Bonjour! Here we are in Paris after our first full day. The sun has barely set and already we are getting ready for bed. Here's the view from our cute boutique hotel in The Marais.
We arrived early this morning at 7:30 am. We took a cab from the airport to our hotel. There doesn't really seem to be much regard for traffic laws here and, in fact, many of the intersections lack lanes, but somehow everyone seems to manage to stay alive.
We spent most of the morning staying active and not letting the lack of sleep get to us. Here are some pictures of the sights we saw...
Place des Vosges
Basilique Sacre Cœur
Basilique Saint Gervais
And of course, Notre Dame
We spent some time after gawking at the above landmarks checking out the sights, the people, and doing some window shopping. Our stomachs eventually led us to lunch at a cute bistro called La Favorite.
Kyle had 'fried' steak tartar and I had the house omelette with stewed tomatoes, ham, and cheese. We washed it down with a carafe of bracingly fresh and tangy Côtes de Gascogne blanc.
Finally the hotel opened and we were able to check in!!!! Our room is tiny and cute. The bed is comfortable and the surrounding area is clean and safe. We were quite pleased to find our accommodations so charming.
After a much needed nap, we headed out again to check out a little place I found on an iPad travel guide called Chez Moustache. It was everything you could ask from a tiny hidden gem in Paris. Here are a few pictures:
Rosé went great with the...
Crawfish salad with grapefruit and sesame vinaigrette.
In the mood to graze, we decided we needed a crépe. We headed in the direction of our hotel and stumbled upon the Cidrerie du Marais.
We shared a fantastic crépe filled with sautéed potatoes, confit shallots, and OF COURSE, bacon.
Feeling full, but not yet completely satisfied, we decided to make one more gastronomic stop... Pastries.
No pictures of the delicious caramel and chocolate eclairs simply because we ate them too quickly. Trust me... They were delicious!
Stay tuned for more adventure tomorrow!
Bon soir!
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We arrived early this morning at 7:30 am. We took a cab from the airport to our hotel. There doesn't really seem to be much regard for traffic laws here and, in fact, many of the intersections lack lanes, but somehow everyone seems to manage to stay alive.
We spent most of the morning staying active and not letting the lack of sleep get to us. Here are some pictures of the sights we saw...
Place des Vosges
Basilique Sacre Cœur
Basilique Saint Gervais
And of course, Notre Dame
We spent some time after gawking at the above landmarks checking out the sights, the people, and doing some window shopping. Our stomachs eventually led us to lunch at a cute bistro called La Favorite.
Kyle had 'fried' steak tartar and I had the house omelette with stewed tomatoes, ham, and cheese. We washed it down with a carafe of bracingly fresh and tangy Côtes de Gascogne blanc.
Finally the hotel opened and we were able to check in!!!! Our room is tiny and cute. The bed is comfortable and the surrounding area is clean and safe. We were quite pleased to find our accommodations so charming.
After a much needed nap, we headed out again to check out a little place I found on an iPad travel guide called Chez Moustache. It was everything you could ask from a tiny hidden gem in Paris. Here are a few pictures:
Rosé went great with the...
Crawfish salad with grapefruit and sesame vinaigrette.
In the mood to graze, we decided we needed a crépe. We headed in the direction of our hotel and stumbled upon the Cidrerie du Marais.
We shared a fantastic crépe filled with sautéed potatoes, confit shallots, and OF COURSE, bacon.
Feeling full, but not yet completely satisfied, we decided to make one more gastronomic stop... Pastries.
No pictures of the delicious caramel and chocolate eclairs simply because we ate them too quickly. Trust me... They were delicious!
Stay tuned for more adventure tomorrow!
Bon soir!
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Thursday, August 30, 2012
I'm back...
Well hi! I'm back to blogging. I'm heading to Paris and I thought it would be great fun to chronicle my trip on my blog. It's a been a while. Looking forward to sharing my travel experiences with you!
Friday, July 23, 2010
Fabulously Fierce Friends, Deirdre
1. Who are your role models - food related or otherwise?
My mother, Suzanne is an adventurous cook. When I was a child she experimented all the time. A ferocious reader, she is always exploring artful cook books. Regardless of whether she was underway on our 31' sailboat cooking while healed on an angle or on the fly to a dozen hungry skiers my mother is unflappable, gracious and innovative.
I love Anthony Bourdain's adventuresome tour du force and enjoyed his book. And OF COURSE, Julia!
2. What is your drink of choice?
Beer on Tap: Bass
Beer in Bottle: Budweiser & Longtrail
Summer Cocktail apres Sail: Dark n' Stormy w/ Goslings
Winter Cocktail apres Ski: Bailey's & hot chocolate
AM: Orange Juice
PM: Lemonade
Tea: Rooibos
Coffee: Hazelnut
On the Go: Vitamin Water & Snapple Peach Iced Tea
3. What is your favorite cookbook or other food related book?
Love "The Joy of Cooking" and also love "New England Table"
4. What was your most memorable meal and why?
It's hard to say the most anticipated meal is my mother's Thanksgiving feast!
5. What is your favorite kitchen gadget or tool?
Popover tin & Blender
6. If you had to make dinner with ingredients at your home right now, what would you make?
Popovers with maple butter. Spinach salad with strawberries, pine nuts, pecan crusted goat cheese, craisins, grape tomatoes, cucumbers, with Balsamic Vinegar
7. What kind of music do you like to listen to while you cook?
My ipod- which varied. But I will say if I had a choice: Billie Holiday
8. What is your philosophy on cooking and eating?
Make enough for everyone especially an unexpected guest. Presentation goes a long way.
9. Are there any foods you can not stand to eat?
Canned veggies- mostly mushrooms and olives. Not a fan of fennel.
10. If you could use any super power in the kitchen, what would it be and why?
Make time stop or at least slow down so my life doesn't interfere with my cooking. I love cooking and wish I had more time to spend at the supermarket, shopping, enjoying food instead of rushing, shovelling food in and trying to fit everything in!
Pie crusts- I get the timing off all the time. I have sadly given up and (gasp) do store bought.
My mother, Suzanne is an adventurous cook. When I was a child she experimented all the time. A ferocious reader, she is always exploring artful cook books. Regardless of whether she was underway on our 31' sailboat cooking while healed on an angle or on the fly to a dozen hungry skiers my mother is unflappable, gracious and innovative.
I love Anthony Bourdain's adventuresome tour du force and enjoyed his book. And OF COURSE, Julia!
2. What is your drink of choice?
Beer on Tap: Bass
Beer in Bottle: Budweiser & Longtrail
Summer Cocktail apres Sail: Dark n' Stormy w/ Goslings
Winter Cocktail apres Ski: Bailey's & hot chocolate
AM: Orange Juice
PM: Lemonade
Tea: Rooibos
Coffee: Hazelnut
On the Go: Vitamin Water & Snapple Peach Iced Tea
3. What is your favorite cookbook or other food related book?
Love "The Joy of Cooking" and also love "New England Table"
4. What was your most memorable meal and why?
It's hard to say the most anticipated meal is my mother's Thanksgiving feast!
5. What is your favorite kitchen gadget or tool?
Popover tin & Blender
6. If you had to make dinner with ingredients at your home right now, what would you make?
Popovers with maple butter. Spinach salad with strawberries, pine nuts, pecan crusted goat cheese, craisins, grape tomatoes, cucumbers, with Balsamic Vinegar
7. What kind of music do you like to listen to while you cook?
My ipod- which varied. But I will say if I had a choice: Billie Holiday
8. What is your philosophy on cooking and eating?
Make enough for everyone especially an unexpected guest. Presentation goes a long way.
9. Are there any foods you can not stand to eat?
Canned veggies- mostly mushrooms and olives. Not a fan of fennel.
10. If you could use any super power in the kitchen, what would it be and why?
Make time stop or at least slow down so my life doesn't interfere with my cooking. I love cooking and wish I had more time to spend at the supermarket, shopping, enjoying food instead of rushing, shovelling food in and trying to fit everything in!
Pie crusts- I get the timing off all the time. I have sadly given up and (gasp) do store bought.
Friday, July 16, 2010
Fabulously Fierce Friends, Jiya
1. Who are your role models - food related or otherwise?
My grandma--she could whip up delicious meals with just tofu and not much else. and she makes her own kimchi. And she does all these with so much grace.
2. What is your drink of choice?
gerwurtztraminer, riesling, and any italian wines.
3. What is your favorite cookbook or other food related book?
"Like Water For Chocolate" because everything seems to revolve around kitchen in the book. it is a little saccharine but was so cute when i read it years ago...
4. What was your most memorable meal and why?
this is a triple tie.
(1)Meals at greg's, of course!
wonderful food and fabulous host/chef.
(2)meals my ex-roomate rahna used to cook.
Shrimp toufee(?)
she just makes everything better.
(3) I once got invited to a vip event at some tiny restaurant where they only served the meat from the cow they killed that very morning.they only kill three cows per week...the waiting list was months long)...anyway, quoting from the guy sitting across from me that day:"I never saw a girl take in so much meat."(no pun intended...?)
5. What is your favorite kitchen gadget or tool?
electric kettle to boil tea and make coffee. i only come alive after my morning cofee...and then i put on my face.
6. If you had to make dinner with ingredients at your home right now, what would you make?
umm..ok...kimchi fried rice with mozarella topping.
7. What kind of music do you like to listen to while you cook?
bossa nova. anything with fast rhythm....
8. What is your philosophy on cooking and eating?
anything in excess is poison.
except wine.(?!)
actually, a great company can make even fermented squirrel shit taste better(the squirrel being that squirrel you use to make that "special-organic(?)" coffee!!--you know where you feed the rodent some coffee beans and it poops the beans and you make coffee with the pellets..)
9. Are there any foods you can not stand to eat?
yes! please hammer don't hurt them pets!
In other words,
no dogs and heads and feet of any animal.(you know, despite the prejudice and stereotype, only few..very few Koreans actually eat dogs!!!)
anything which i can actually retrace the original form of
the meat i am eating, i do not want to eat!!
also...i hate lobsters. they look like roaches from the sea.
10. If you could use any super power in the kitchen, what would it be and why?
cleaning up after wards. sometimes i cook like an amazon going to war.
My grandma--she could whip up delicious meals with just tofu and not much else. and she makes her own kimchi. And she does all these with so much grace.
2. What is your drink of choice?
gerwurtztraminer, riesling, and any italian wines.
3. What is your favorite cookbook or other food related book?
"Like Water For Chocolate" because everything seems to revolve around kitchen in the book. it is a little saccharine but was so cute when i read it years ago...
4. What was your most memorable meal and why?
this is a triple tie.
(1)Meals at greg's, of course!
wonderful food and fabulous host/chef.
(2)meals my ex-roomate rahna used to cook.
Shrimp toufee(?)
she just makes everything better.
(3) I once got invited to a vip event at some tiny restaurant where they only served the meat from the cow they killed that very morning.they only kill three cows per week...the waiting list was months long)...anyway, quoting from the guy sitting across from me that day:"I never saw a girl take in so much meat."(no pun intended...?)
5. What is your favorite kitchen gadget or tool?
electric kettle to boil tea and make coffee. i only come alive after my morning cofee...and then i put on my face.
6. If you had to make dinner with ingredients at your home right now, what would you make?
umm..ok...kimchi fried rice with mozarella topping.
7. What kind of music do you like to listen to while you cook?
bossa nova. anything with fast rhythm....
8. What is your philosophy on cooking and eating?
anything in excess is poison.
except wine.(?!)
actually, a great company can make even fermented squirrel shit taste better(the squirrel being that squirrel you use to make that "special-organic(?)" coffee!!--you know where you feed the rodent some coffee beans and it poops the beans and you make coffee with the pellets..)
9. Are there any foods you can not stand to eat?
yes! please hammer don't hurt them pets!
In other words,
no dogs and heads and feet of any animal.(you know, despite the prejudice and stereotype, only few..very few Koreans actually eat dogs!!!)
anything which i can actually retrace the original form of
the meat i am eating, i do not want to eat!!
also...i hate lobsters. they look like roaches from the sea.
10. If you could use any super power in the kitchen, what would it be and why?
cleaning up after wards. sometimes i cook like an amazon going to war.
Friday, July 9, 2010
Fabulously Fierce Friends, Rosalind
Rosalind writes: Uncle Wayne and I celebrated 50 yrs of marriage in 2008, and I find that I am cooking more "sugar and carb" free as can be foods. I am also doing what I swore I would never do when I saw my Mom catering to my Dad and his food tastes. Now I get it. The enjoyment of preparing a nice meal and presenting it in the prettiest plating I can manage and being happy and proud to prepare it for "my guy". It took a lot of years to get here. My kitchen is large and we added) granite cabinet tops just so I could prepare food in a large and roomy area. I will be looking at a magazine (my favorite is the "Cooks Illustrated" with the trials and perfections of recipes) and just get up and make a recipe in the magazine whether it is mealtime or not. If I need ingredients, I'll run to the supermarket (our wholefoods) and get the best and freshest ingredients. Some of my most memorable meals began in this fashion. I absolutely love to cook and plate and serve.
1. my favorite things to cook are from my childhood, shrimp gumbo, shrimp etoufee, you get the idea.
2. My favorite cookbook is River Road which was give to me by your Mom about 30 yrs ago. It is well loved and used.
3. My favorite cookbook author is Julia Childs (even before the movie) I fell in love with french food when Wayne and I went to Paris yrs ago.My favorite contemporary chef is Bobby Flay.
4.I have two most memorable meals. The first was in Paris. We were wandering the streets along Champs delysee and found this quaint house that advertised local cooking. It turned out to be the people's home and they cooked and fileted a fish that was an artistic treat to our eyes. The meal was so wonderful, they served it with a wine from the family, a white, sauted vegetables and for desert creme brulee, that I have not been able to duplicate anywhere. the second most memorable meal was when Brenda and I went to New York and after a Broadway show, went to the Italian restaurant area and I ordered filet of sole. It was served with a shrimp sauce that was unforgettable. I have ordered filet of sole many times since but they do not come anywhere near the flavor and tenderness of this meal I had in New York. Because of my radiation, I can only eat a little and swallow a little, but I ate every bit of that food. I think of it often.
My favorite kitchen tool are my scissors, I use them to open things, cut meat, cut fat off meat pieces, cut pizza, I use them all day.
If you came to see me today, I would make a rich shrimp, crab gumbo, served with a green salad, crackers and a white wine (of your choice) I would serve bread pudding made from challah bread with pecans and a crispy crust
My philosophy of cooking is use fresh ingredients, don'' overcook vegetables, use lots of salads, don't use sugar and watch the carbs. I use lots of butter and watch portions.
The super power in my kitchen would be a robot that would clean up after all my cooking especially my experiments. I hope this helps with your column.
1. my favorite things to cook are from my childhood, shrimp gumbo, shrimp etoufee, you get the idea.
2. My favorite cookbook is River Road which was give to me by your Mom about 30 yrs ago. It is well loved and used.
3. My favorite cookbook author is Julia Childs (even before the movie) I fell in love with french food when Wayne and I went to Paris yrs ago.My favorite contemporary chef is Bobby Flay.
4.I have two most memorable meals. The first was in Paris. We were wandering the streets along Champs delysee and found this quaint house that advertised local cooking. It turned out to be the people's home and they cooked and fileted a fish that was an artistic treat to our eyes. The meal was so wonderful, they served it with a wine from the family, a white, sauted vegetables and for desert creme brulee, that I have not been able to duplicate anywhere. the second most memorable meal was when Brenda and I went to New York and after a Broadway show, went to the Italian restaurant area and I ordered filet of sole. It was served with a shrimp sauce that was unforgettable. I have ordered filet of sole many times since but they do not come anywhere near the flavor and tenderness of this meal I had in New York. Because of my radiation, I can only eat a little and swallow a little, but I ate every bit of that food. I think of it often.
My favorite kitchen tool are my scissors, I use them to open things, cut meat, cut fat off meat pieces, cut pizza, I use them all day.
If you came to see me today, I would make a rich shrimp, crab gumbo, served with a green salad, crackers and a white wine (of your choice) I would serve bread pudding made from challah bread with pecans and a crispy crust
My philosophy of cooking is use fresh ingredients, don'' overcook vegetables, use lots of salads, don't use sugar and watch the carbs. I use lots of butter and watch portions.
The super power in my kitchen would be a robot that would clean up after all my cooking especially my experiments. I hope this helps with your column.
Friday, July 2, 2010
Fabulously Fierce Friends, Erin
1. Who are your role models - food related or otherwise?
Ina Garten aka The Barefoot Contessa is my food related idol. She kicked her boring day job (at the White House no less) to the curb and followed her heart to buy and run a specialty food and catering shop on Long Island. The food she cooks is very simple but really maximizes what the right combination of the right ingredients can create, and you can tell cooking really makes her happy. I am also pretty into Jacques Pepin and my older brother Kevin.
2. What is your drink of choice?
Champagne, please.
3. What is your favorite cookbook or other food related book?
Mastering the art of French Cooking, obviously. The basic skills and detailed instructions can make a chef out of anyone. Mastery of just a handful of the recipes in this collection translates to eating like a king for a lifetime!
4. What was your most memorable meal and why?
It would have to be the birthday dinner I made for my mother’s 40th (approximate) birthday, probably one of the first times I cooked for a crowd. I made a whole beef tenderloin with roasted asparagus and potatoes au gratin; a meal complied of the most classic of dishes but everything came out perfect. Along with my newly found talent for cooking, this meal was the first time I realized that cooking for the people I loved made them feel loved. The satisfaction I felt from this realization was so pleasant that I very quickly morphed into one of those people that love you with food.
5. What is your favorite kitchen gadget or tool?
Spoon – mix, stir, and most importantly food to mouth vehicle.
6. If you had to make dinner with ingredients at your home right now, what would you make?
I try to be well stocked at all times, so my response to this might be a bit unfair. I would make Tilapia with tomato sauce – super easy to put together. Pan-sear a couple of tilapia filets in olive oil until they are just about cooked through, remove from pan and set aside. Sauté a whole onion sliced with some olive oil and salt and pepper. Add in one can of stewed tomatoes (or fresh chopped tomatoes with green pepper and celery if you have them on hand). Sauté for a few minutes. Add in about a quarter cup of warm water. Add in a few tablespoons of dried parsley (or a handful of fresh). Gently put fish back in sauté pan and nestle into the sauce. Add in a large handful of chopped kalamata olives, and sauté for a few more minutes. So quick, so satisfying, and so delicious!
7. What kind of music do you like to listen to while you cook?
Anything, as long as it is loud enough to drown out my singing!
8. What is your philosophy on cooking and eating?
Relax, enjoy and eat what you like.
9. Are there any foods you can not stand to eat?
I know what I am about to say may disturb some of your audience, but I just don’t like foie gras. I try and try and hope that someday I will be part of the secret club that can’t get enough of the stuff, but I just don’t enjoy it.
10. If you could use any super power in the kitchen, what would it be and why?
I am never short of amazed when I see someone detect the temperature of meat with just a prod of their finger, so I would ask the super power grantors that my fingers be as talented.
Ina Garten aka The Barefoot Contessa is my food related idol. She kicked her boring day job (at the White House no less) to the curb and followed her heart to buy and run a specialty food and catering shop on Long Island. The food she cooks is very simple but really maximizes what the right combination of the right ingredients can create, and you can tell cooking really makes her happy. I am also pretty into Jacques Pepin and my older brother Kevin.
2. What is your drink of choice?
Champagne, please.
3. What is your favorite cookbook or other food related book?
Mastering the art of French Cooking, obviously. The basic skills and detailed instructions can make a chef out of anyone. Mastery of just a handful of the recipes in this collection translates to eating like a king for a lifetime!
4. What was your most memorable meal and why?
It would have to be the birthday dinner I made for my mother’s 40th (approximate) birthday, probably one of the first times I cooked for a crowd. I made a whole beef tenderloin with roasted asparagus and potatoes au gratin; a meal complied of the most classic of dishes but everything came out perfect. Along with my newly found talent for cooking, this meal was the first time I realized that cooking for the people I loved made them feel loved. The satisfaction I felt from this realization was so pleasant that I very quickly morphed into one of those people that love you with food.
5. What is your favorite kitchen gadget or tool?
Spoon – mix, stir, and most importantly food to mouth vehicle.
6. If you had to make dinner with ingredients at your home right now, what would you make?
I try to be well stocked at all times, so my response to this might be a bit unfair. I would make Tilapia with tomato sauce – super easy to put together. Pan-sear a couple of tilapia filets in olive oil until they are just about cooked through, remove from pan and set aside. Sauté a whole onion sliced with some olive oil and salt and pepper. Add in one can of stewed tomatoes (or fresh chopped tomatoes with green pepper and celery if you have them on hand). Sauté for a few minutes. Add in about a quarter cup of warm water. Add in a few tablespoons of dried parsley (or a handful of fresh). Gently put fish back in sauté pan and nestle into the sauce. Add in a large handful of chopped kalamata olives, and sauté for a few more minutes. So quick, so satisfying, and so delicious!
7. What kind of music do you like to listen to while you cook?
Anything, as long as it is loud enough to drown out my singing!
8. What is your philosophy on cooking and eating?
Relax, enjoy and eat what you like.
9. Are there any foods you can not stand to eat?
I know what I am about to say may disturb some of your audience, but I just don’t like foie gras. I try and try and hope that someday I will be part of the secret club that can’t get enough of the stuff, but I just don’t enjoy it.
10. If you could use any super power in the kitchen, what would it be and why?
I am never short of amazed when I see someone detect the temperature of meat with just a prod of their finger, so I would ask the super power grantors that my fingers be as talented.
Friday, June 25, 2010
Fabulously Fierce Friends, Elizabeth
I don't like to write about myself(first or third person) so this will be odd. I grew up in Utah, land of the family-friendly chain restaurant and pretty much didn't think food came much better than what the Olive Garden served up. My mom always made sure we had dinner together as a family though. More often than not, that dinner included Lawry's seasoning salt, but hey, at least I won a scholarship because of it. (The prompt: What inspired you to enter the foodservice industry? My answer: Lawry's.) I graduated from the CIA's pastry program in 2008 and as a result, I am no longer capable of having a meal without dessert.
1. This list could be long or short depending:
Alton Brown - makes food fun and fascinating
My parents - I want what they have and nothing less will do
My brother - follows his dreams
Anyone who does what they love - they're the most interesting
2. This is completely PG, probably due to my years in a certain state, but it's a tie between fresh lemonade and cream soda. Although if I have to grow up a little, I'll say an Amaretto sour.
3. Any of the CIA's books, particularly Frozen Desserts and Chocolates and Confections. The photography is beautiful (trade secret: the photo studio is located next to the dumpsters of one of the dorms) and it's gotten to the point where I only care for cookbooks that are in weight. Non CIA: On Food and Cooking, The Omnivore's Dilemma, Kitchen Confidential, and best of all, Cake Wrecks because you have to have a sense of humor about what you do.
4. I can't tell you the name of the restaurant or even what I had, but my best meal was the last night my family was in London. It had probably been the most hectic vacation of my life and I think we were running on about 8 hours of sleep between the four of us. It was about 10:00 at night and our flight was leaving early the next morning, but we stopped for dinner and just talked about our trip and what we'd remember.
5. I refuse to bake without a scale, except when it comes to my Grandma B's chocolate chip oatmeal cookies. I'm also in love with my Thermapen, and I'm saving up for a refractometer. Other things to be found in my pockets include a calculator, mini offset spatula, box cutter, mini ruler, and paring knife (knife guard on, of course).
6. So I fall into the category of chef who doesn't cook when she gets home. But I could probably scrape together my mom's wicked spaghetti sauce (Lawry's not included) or a mean bowl of cold cereal.
7. I like songs, not genres. Consequently, my playlist is about as diverse as it gets. To give you an idea of how random my tastes are, the next five songs on my shuffle literally are: You Shook Me All Night Long by AC/DC, G Code by Geto Boys, Crazy in Love by Beyonce, Devil in Disguise by Elvis, and Preludio from Partita No. 3 by Bach.
8. Cook simply, but it cook it well and use the best ingredients you can find. A little innovation is fun though, both in technique and flavor combinations, but when the dish becomes all about the gimmicks, you've lost me because NO ONE has ever gone home thinking "Wow, that freeze-dried shrimp foam really hit the spot".
9. Cilantro. I can taste the smallest bit of that stuff in anything. I don't feel too bad about that though because they just discovered that people who don't like cilantro don't have the receptor to properly taste it. Other things include dill, bell peppers, and raw onions. I'm also not a huge fan of sweet/savory combinations for main course (I love sweet and salty desserts though) like barbecue, which I'm pretty sure means I'm not allowed in the South, at any tailgait, or really any function where hearty men (and lady)folk get together.
10. I would like the power to make the perfect amount of food so there would be no leftovers. (Soup is the sole exemption to this rule.) I have never liked leftovers and thankfully, my dad took on the role of human garbage can with relish as I was growing up. I think the best I can hope for it to marry a guy who likes leftovers.
1. This list could be long or short depending:
Alton Brown - makes food fun and fascinating
My parents - I want what they have and nothing less will do
My brother - follows his dreams
Anyone who does what they love - they're the most interesting
2. This is completely PG, probably due to my years in a certain state, but it's a tie between fresh lemonade and cream soda. Although if I have to grow up a little, I'll say an Amaretto sour.
3. Any of the CIA's books, particularly Frozen Desserts and Chocolates and Confections. The photography is beautiful (trade secret: the photo studio is located next to the dumpsters of one of the dorms) and it's gotten to the point where I only care for cookbooks that are in weight. Non CIA: On Food and Cooking, The Omnivore's Dilemma, Kitchen Confidential, and best of all, Cake Wrecks because you have to have a sense of humor about what you do.
4. I can't tell you the name of the restaurant or even what I had, but my best meal was the last night my family was in London. It had probably been the most hectic vacation of my life and I think we were running on about 8 hours of sleep between the four of us. It was about 10:00 at night and our flight was leaving early the next morning, but we stopped for dinner and just talked about our trip and what we'd remember.
5. I refuse to bake without a scale, except when it comes to my Grandma B's chocolate chip oatmeal cookies. I'm also in love with my Thermapen, and I'm saving up for a refractometer. Other things to be found in my pockets include a calculator, mini offset spatula, box cutter, mini ruler, and paring knife (knife guard on, of course).
6. So I fall into the category of chef who doesn't cook when she gets home. But I could probably scrape together my mom's wicked spaghetti sauce (Lawry's not included) or a mean bowl of cold cereal.
7. I like songs, not genres. Consequently, my playlist is about as diverse as it gets. To give you an idea of how random my tastes are, the next five songs on my shuffle literally are: You Shook Me All Night Long by AC/DC, G Code by Geto Boys, Crazy in Love by Beyonce, Devil in Disguise by Elvis, and Preludio from Partita No. 3 by Bach.
8. Cook simply, but it cook it well and use the best ingredients you can find. A little innovation is fun though, both in technique and flavor combinations, but when the dish becomes all about the gimmicks, you've lost me because NO ONE has ever gone home thinking "Wow, that freeze-dried shrimp foam really hit the spot".
9. Cilantro. I can taste the smallest bit of that stuff in anything. I don't feel too bad about that though because they just discovered that people who don't like cilantro don't have the receptor to properly taste it. Other things include dill, bell peppers, and raw onions. I'm also not a huge fan of sweet/savory combinations for main course (I love sweet and salty desserts though) like barbecue, which I'm pretty sure means I'm not allowed in the South, at any tailgait, or really any function where hearty men (and lady)folk get together.
10. I would like the power to make the perfect amount of food so there would be no leftovers. (Soup is the sole exemption to this rule.) I have never liked leftovers and thankfully, my dad took on the role of human garbage can with relish as I was growing up. I think the best I can hope for it to marry a guy who likes leftovers.
Friday, June 18, 2010
Fabulously Fierce Friends, Meaghan
Meaghan Heinrich: Orchestra Education Manager by day. Weekend Warrior Oboist. Lover of music, art, books, film, food, drink, and all things that make life truly fabulous. 1. Who are your role models - food related or otherwise?
Michael Pollan (author of The Omnivore's Dilemma and In Defense of Food) and Mollie Katzen (Moosewood diva--who happens to also be an oboist!)
2. What is your drink of choice?
Red wine, craft-brewed beer, or single malt scotch. My favorite cocktail is the Sazerac, a New Orleans favorite: rye whiskey, Peychaud's bitters, sugar and a little lemon in an absinthe-coated glass. Heaven. Oh, and I can't resist a good mojito in the summertime.
3. What is your favorite cookbook or other food related book?
The Original Moosewood Cookbook. I just keep coming back to it.
4. What was your most memorable meal and why?
After I ran my first marathon in Cincinnati, I went to my favorite resaturant, Myra's Dionysus, and ordered hummus, homemade soup, and gado gado. It was the best that food has ever tasted in my life.
5. What is your favorite kitchen gadget or tool?
My German spatzle-maker. You press dough through it to make homemade boiled noodles, kind of like dumplings. It's the traditional Heinrich Family wedding gift!
6. If you had to make dinner with ingredients at your home right now, what would you make?
Probably a frittata. I'm nearing the end of my grocery week, and as long as I have eggs, I can always turn out a creative and tasty frittata.
7. What kind of music do you like to listen to while you cook?
Jazz for dinner, classical for brunch.
8. What is your philosophy on cooking and eating?
My mom always said "If you can read, you can cook." I believe that cooking simple meals and eating well is much easier than most people think, and that if they would just give it a try, they'd be healthier and enjoy life more. Convenience food is the devil.
9. Are there any foods you can not stand to eat?
Despite being a vegetarian and choosing not to eat meat, I don't think there's any food I truly don't like. I won't touch fast food, but that's more related to question #8.
10. If you could use any super power in the kitchen, what would it be and why?
The ability to chop an onion without getting the smell on my hands.
Friday, June 11, 2010
Fabulously Fierce Friends, Ray
Ray writes: Grew up on a farm in Eufaula, Al where my mother taught me the way around the kitchen. Held the position of head cook of the Creek Steak and Seafood restaurant form age 15-19. Put myself through college (University of Montevallo-BMP Trombone) by cooking and waiting tables. Moved to Boston to attend grad school at the Boston Conservatory (Master of Music Education second master’s in Trombone performance). Was a waiter at Abe & Louie's steak house, Biba, L’espalier and several other hot spots in Boston (twenty years total in the industry). Completed a third masters in orchestral conducting from the University of Nebraska Omaha. Toured Rome, Italy as a trombonist as well as freelanced in Boston. Conducting positions include assistant conductor, Metrowest Symphony; Symphonia conductor at Philips Exeter Academy; Conductor the Nashoba Youth Orchestra; and current position of assistant conductor of Waltham Philharmonic Orchestra as well as founder and artistic director of “3rd Sundays @ 3” concert lecture series. My website is www.dmdaniels.com. I’ve been married for almost seven years, and I have a 15 year old cocker spaniel. Here are the questions:
1. Who are your role models - food related or otherwise?
My Mother and father: My mother is a great cook and with my dad, they rearded 12 kids together…simply amazing…and growing up, I thought it was normal.
2. What is your drink of choice?
Beer and a shot: (Makers Mark on the rox and a half of splash of sweet vermouth with a Newcastle or Amstel light to wash it down with.)
3. What is your favorite cookbook or other food related book?
The Joy of Cooking
4. What was your most memorable meal and why?
As I stated before, I was brought up on a farm in Alabama. Growing up we had to pick peas and shuck corn and all sorts of things that broke modern day child labor laws. Well, the longest time I spent away from home was nearly three years. All that time, I was eating frozen or canned foods from local big chain supermarkets. Upon my return, I walked into the house and was greeted by my family like the prodigal son. I was immediately sat at the table for a meal, which is customary at my house regardless of the time of day. The sweet corn and fresh peas with country fried venison simply brought tears to my eyes. I have no words that would justly depict the moment.
5. What is your favorite kitchen gadget or tool?
My kitchen Aid
6. If you had to make dinner with ingredients at your home right now, what would you make?
Simple roasted chicken with fresh rosemary and a side of Sriracha
7. What kind of music do you like to listen to while you cook?
Anything really, but my favorites is old school jazz like Louis Armstrong, Ella Fitzgerald, Miles Davis and Coltrane. I also really like Steve Reich’s Music for 18 Musicians (It is the quintessential cooking/entertaining music.)
8. What is your philosophy on cooking and eating?
It’s the same as rehearsal and performance. What more can you ask for?
9. Are there any foods you can not stand to eat?
Believe it or not, it’s my mother’s squash casserole. It’s amazing that she’s the best cook in the world, and she can create something that is so detestable.
10. If you could use any super power in the kitchen, what would it be and why?
Well, if I had the power to brine, salt cure or smoke something by waving my hand over it that would be simply fantastic (maybe that’s three super powers). I love to do all of these things, but the brine and salt cure process does nothing for me except builds my anticipation which I think is absolutely necessary, but it takes up to much space in my fridge (no I do not have a walkin at home). The smoking process is also absolutely necessary in many meaningful ways, but I live in a condo (no backyard and my neighbors already hate me because of the fire alarm situation, also liquid smoke should be banned).
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