Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Friday, March 25, 2011

Visiting Tennessee

I recently flew to Chattanooga, stopping in Atlanta to change planes and wander about Concourse B for forty minutes. The first thing you notice when you change planes in Atlanta--aside from the constant stream of families, as there are no families flying out of LaGuardia on a Monday morning--is the number of men and women in military uniform. It's easy to forget that we are still at war. Either because of this, or in spite of this, I ate ice cream for lunch.

My father picked me up from the airport and we drove directly to the Waffle House, where I ate cheese-n-eggs, with hash browns scattered well and raisin toast. The raisin toast at Waffle House always comes with apple butter, and I'm glad to know that some things never change.

As we ate, I thought about the time my dad was in NYC for some kind of work, and I met him for dinner after my drawing class at SVA. This was maybe eleven years ago. We sat at the Lyric Diner on Third Avenue and I ate two grilled ham and cheese sandwiches. He didn't eat anything, for whatever reason. I felt at the time that I was starting to be a different person. At the Waffle House two weeks ago, I felt that I had returned to the person I was before that changing--the kind of tossed-at-sea uncertainty that the 20s can bring. So, maybe it's not a changing, just a day-trip. My dad paid the check and I felt full of greasy food and I was glad to see that some things never change.

We ate through the week, my mom's cooking, my own cooking, the cooking at a downtown restaurant, where my mother was introduced to the St. Germain cocktail, and later tried to order it at a comedy club bar where they didn't know what that was.

We drove out to see my friend Mary Beth's new house, which she basically built herself, on about 7 acres of land she purchased from her alpaca/llama-farming neighbors/employers. Her directions included the line "Turn left at the antique mall and go about 10 miles." It seemed to take forever to get there. But her house is a beautiful monument to self-sufficiency and a healthy reminder that sometimes the old way of doing things is the best way.

Her pantry was filled with canned goods--tomatoes, jams, pickles, corn--which sparked in me the desire to can everything this summer. And put up a big shelf of jars in the kitchen. Mostly that desire has faded. I tried to buy a book about how to do it well at the Strand, but they didn't have what I wanted. Friends with extra books about canning, and some with canning equipment, have promised to give them to me: "Really, you can have them." Their lack of faith doesn't bode well for my own future in canning. Look for an update long about August.

My friend June met me at The Castello Plan for dinner a few days after I got back. There were pea shoots on the special, and she and I shot looks at each other when the waiter mentioned this. It's still too cold for pea shoots, we said. When will spring come? Morels and ramps and green garlic and asparagus and tristar strawberries. I need all of you.

Saturday, December 12, 2009

Dinner at Per Se

Back in October, some friends and I went to eat at Per Se, Thomas Keller's outpost in the Time Warner Center. It was, hands down, the best food I have ever eaten--as a whole experience. (That is to say that I have had some pretty transcendent pork tacos from a shopping cart in Jackson Heights, but that's another story.) What was most remarkable about the meal was how easy it was. Truly unhurried, relaxing, incredibly polished service. Flawless food with impeccable details and additions. An amazing view of Columbus Circle and Central Park.

I emailed the restaurant to ask for a copy of the menu, since there was clearly no way I was going to remember everything we ate. And drank. But, um, I do remember a 1985 Sauternes....plus the half bottle of champagne we started with, and two more bottles. (I don't remember what the wines were....except that they were perfect.) Per Se offers two tasting menus: one meat, one veggie. There was also two amuses, plus an assortment of bread things that came around in a basket as we wished. But for the main idea, here's what the meat-eaters had:

--"Oysters and Pearls": "Sabayon" of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.

--Hudson Valley Moulad Duck Foie Gras Poele: Hobbs Shore’s Pancetta "Melba," White Wine Poached Honey Crisp Apples and Braised Tuscan Kale with Tellicherry Pepper "Mignonnette"

--Sauteed Fillet of Florida Pompano: Razor Clams, Compressed English Cucumbers, Piquillo Peppers, Petite Onions and Cilantro Shoots with Pimenton "Vierge"

--Scottish Langoustines "a la plancha": French Breakfast Radishes, Haricots Verts, Globe Artichokes and Sweet Carrots with Parsley "Pudding"

--Four Story Hill Farm's "Supreme de Pigeon": "Confit de Cuisse," Buckwheat Crêpe, Brussels Sprouts and Chestnut Purée with "Jus de Pigeon"

--Rib-Eye of Marcho Farms Veal "Roti a la Broche": Yukon Gold Potato and Chanterelle Mushroom Gratin with Hakurei Turnips, Creamed Turnip Greens and "Sauce Périgourdine"

--Consider Bardwell Farm's "Dorset": "Sablé aux Quatre Épices," Butternut Squash Confit, Belgian Endive and Toasted Pumpkin Seeds with Blis Maple Syrup Vinaigrette

--Pear Sorbet: "Silver Dollar" Pancakes, Bosc Pear Compote, Anise "Bavarois" and Almond Crisp

--"Tea & Biscuits": "Millionaire’s Shortbread," Sweet Tea Panna Cotta and Chocolate "Crémeux" with Darjeeling Ice Cream

--"Peanut Butter & Jelly": Peanut Butter Mousse, Concord Grape Jam, Peanut "Génoise"
and Grape Sorbet with Dried Milk Tuile

--Mignardises

Monday, September 14, 2009

Pizza Dough

Now that the seasons are changing, and the nights are becoming cooler, I've found myself in the kitchen again. Each year I attempt to get really good at something that I think people should know how to make well, quickly, and at home, with few ingredients. Last year it was "cheese," in general. (Although I managed to get two or three cheeses down to subtle, ethereal perfection--I'm not shy about this--I don't have the equipment, time--or patience--to make the kinds of cheeses that really blow me away: this one, this one and this one, are my favorites.)

So, the new project is pizza dough. I am certain that I have come about 80% of the way there.
Here's a good recipe that will make you 3-4 skillet-sized pizzas, which you can top however you like.

-1 package active dry yeast
-a spoon full of honey
-1 cup of warm water
-2.5 cups of flour (bread flour if you have it, but AP will work fine, too.)
-1 teaspoon salt
-olive oil

--Stir the yeast, honey and water together and let them sit about 5-7 minutes. It should foam a bit and look like a creamy miso soup.
--Then add the flour and salt, working the dough with a spoon until it wants to come out of the bowl and be worked by hand.
--Knead the dough for 3-4 minutes, flouring as you need so it doesn't stick, until you have a lovely soft, bouncy-back dough.
--Let the dough rest for about 5-10 minutes.

Now, I don't like to heat up the whole oven if I'm just cooking pizza for myself--particularly in the summer--so I started cooking the pizza in my cast iron skillet, which turns out beautiful, soft, spotted-black crusts.

Cut your dough into three or four pieces, and roll one out to about 1/4 inch thickness. Lightly brush the bottom of your skillet with olive oil, and then lay one circle of dough on the heat. Pop the air bubbles if they happen, and about 3-4 minutes later, peek under the edge and see how done it is. When you are ready to flip--making sure you have all your toppings ready in advance--flip the dough over and start with your sauce, cheese, toppings, what have you. Put a lid on the skillet so the cheese melts beautifully. The second side won't need as long, and you can adjust the heat if you find it's cooking faster than you like--peek when you need to, so it doesn't get too black. Although, I find that I like a little spot of carbony crust every now and then.

This dough tends to be very soft, almost like Indian nan, so if you want a more traditional, crunchy-edge kind of pizza, then, of course, do it in the oven. You can also run the whole thing under the broiler if you want to crisp up the prosciutto or whatever you put on it--but I promise this, as is, will do you right.

Wednesday, July 08, 2009

Letter from Greece, Part 4 of 10

Day Two: Athens

By accident, we sleep until two o’clock in the afternoon. I wake up once or twice in the night, my usual amount of insomnia, currently stuck on level five out of ten. I don’t check the clock, for fear that it might be earlier than I can bear. Every time I turn over, fussing with the pillows, I worry that it might be three, four, five in the morning, and I will have to lay there, bored and anxious until a reasonable waking hour. It never occurs to me that it could be noon.

At the same corner coffee shop we buy “Greek salad sandwiches” from the same blonde woman. Is she the owner? The waiter? The fill-in? She seems not to recognize us, and I wonder if perhaps we look like every other set of American tourists that stroll through to buy a cup of coffee, or drink a beer and smoke a cigarette. Something about her seems so shy, and she seems to understand so little, despite all the hand-written signs in English, that even my rudimentary (or just rude?) pointing is met with a stare. But she takes our money, wraps the sandwiches in wax paper, and smiles. “Enjoy,” she says, and then I wonder if I’ve misunderstood the entire interaction. The sandwich is a floury baguette with olives, feta and tomato. It makes a perfect breakfast.

Clearly, the architects and designers involved in building the Parthenon wanted the reveal to be a spectacular event. You hike through the scrubby trees and brush along the pathways up the west side of the Acropolis, emerge from the narrow width of the dramatic Propylaia, to find the Parthenon set back in three-quarter view. Imagine the structure untarnished, elaborately colored, incredibly rich—most importantly, complete. Stories of wars and celebrations were depicted in sculptures along the roofline, some life-size, in stunning detail. For the Greek people, the visit must have been a deeply satisfying, transformative experience.

All around the Parthenon there are huge chunks of marble, as if the entire structure had exploded—at one point it did, under the Ottomans, who were using it as a gunpowder magazine. The area looks like my five year-old nephew’s playroom, building blocks in every configuration of stacked, toppled, and forgotten. There is new marble waiting to be matched and assembled as part of the current restoration efforts, and there is ancient marble—all of it from the famous quarry at Mount Pentelikos—cracked and worn by 2,500 years of wind, rain, pollution, fire, earthquakes, canons, restless infantry, the Christians, the Muslims, the Turks, the Venetians, and the British. Finally, the 20th Century American and Italian tourists wearing high heels are carving divots into the walkways.

On the southern slope of the Acropolis, there is the Odeon of Herodes Atticus, which is still in modern use, seating about 5,000. “Memorable performances,” according to some on-site literature, include the return of Nana Mouskouri after a two-decade absence, and Yanni’s “landmark” 1993 performance. During our visit, the stage is being prepped for a production of Aida, with huge Egyptian obelisks being moved through a deep red proscenium.

Everywhere there are structures, and the remains of structures. There is the Theatre of Dionysus Eleuthereus, the Sanctuary of Asclepius, the Odeum of Pericles, the Temple of Athena Nike, the Stoa of Eumene—all bearing the enormous crushing weight of layers and layers of history, revised and repaired, rethought and repurposed. We hear this story over and over again in Greece—the Romans replacing the marble or stealing the marble, the Christians dedicating the Parthenon to the Virgin Mary, the Greeks themselves moving statues and buildings, the frescoes buried underground during the war, more fakes on display. I keep wondering what remains of a culture that has re-imagined itself for more than 2,000 years.

On the northern side of the Acropolis, there is the Erechtheum, with its striking Porch of the Caryatids: six women, draped in fabric, holding up the roof with their heads. Some of the original statues are displayed in—so I’m told—helium-filled glass cases, in the not-yet-open-to-the-public Acropolis Museum; the ones on the actual Acropolis are replicas. Lord Elgin, perhaps the most famous looter of Greek artwork, had one of the original Caryatids removed and later displayed at his sprawling estate. At night, they say you can hear the statues crying out, wailing for their missing sister.

But we don’t hear any crying.

Do the replicas cry out? Or the originals, now drowning in helium? I try to get a sense of how the ancient mythology might interact with daily life today—but no one wants to talk about that. They only want to talk about how polytheism is crazy, about what the ancients did and didn’t do on the most basic behavioral level, nothing about what it meant to them, how it felt to be them. Tourism, or maybe plain old capitalism, has co-opted the culture, dimmed it, and arguably destroyed it. Contemporary Greece seems to say, about the past, only: “Here, buy this plastic toy Parthenon for two Euros.” When I visit the Lincoln Memorial—a structure that owes so much to the Parthenon in look and feel and use—I get a small sense of a living idea at work, a striving. In Athens, I can’t figure out why everything around me feels dead.

For dinner, we end up at Estia, a lively modern café in the heart of the Plaka, the oldest neighborhood in Athens, full of restaurants and souvenir shops. I try to order the local sheep cheese, which, as the menu states, comes with honey and sesame seeds. The waiter promises that we won’t like it, and bullies us into the saganaki: fried cheese, not a horrible choice. We eat more grilled lamb, a delicious mousaka, various dips and garlicky things, and finally end with a warm chunk of walnut pie, and shots of cinnamon schnapps.

Across from our table is the entrance to an open-air movie theater, on the roof of what appears to be an art gallery. There is one 11:15pm showing of the Ron Howard-directed “Angels & Demons,” which, in Greece, has been renamed “Something something something Illuminati.” The movie is horrendously bad, a grotesque insult to the intelligence of the audience. (Or maybe I am mistaking the film’s audience.) At one point, Ewan McGregor flies a helicopter straight up into the night, above the Vatican, so that when the anti-matter explodes it doesn’t kill everyone—no, really. It was a marvelous experience: a rooftop in Athens, the glowing Parthenon set back on the hill, the cooling night air, street cats slinking through the holes in the fence, cold beer.

Back at the hotel, we watch an episode of “America’s Next Top Model,” with sections dubbed into Greek, and CNN, with Anderson Cooper interviewing Ani Difranco about her visit to Myanmar. There are advertisements for cream-filled croissants in various flavors, which are made, it seems, by cartoon bumble bees with giant eyes. There is “Scandal” brand ice cream in square boxes that old ladies eat with wooden spoons. There are 6:00am morning shows with goofy hosts, dressed ready for a nightclub. There are cheap exercise machines sold along side cellulite creams, with manicured hands massaging thick, pasty thighs. Then there is Jessica Alba selling some kind of watch, or was it just a piece of jewelry? This, I think—advertising—is the language that I will never understand.

When I’m awake at 4:40am—insomnia on 6 out of 10—I wonder if maybe it’s the jetlag, just my confused internal clock. William Gibson wrote that jetlag was the slow-moving soul trying to catch up to the body, which had crossed the globe at higher speeds. This sounds about right. I entertain myself by trying to remember each item in the minibar from left to right: milk chocolate Toblerone, that purple-wrapped candy bar with the white goop inside, two cans of Coca-Cola, one can of Coke Light, one box of orange juice, one bottle white wine, one bottle champagne. The door is filled with tiny bottles of liquor, amber and clear and one that looks like pale blue antifreeze. There seemed to be one more thing. What was it?

Friday, July 03, 2009

Letter from Greece, Part 3 of 10

Day One: Arrival in Athens

Airplanes always look like fish to me, swimming themselves up to the gates, vomiting out beleaguered passengers, hundreds of Jonahs with rolling suitcases. There should be a better way to arrive in a new place—one airport gate looks like the next, no matter where you are in the world, the same refrigerated air, the same shiny bottles of liquor for sale at duty-free shops, the same gaudy perfume, boxes and boxes of cigarettes. There should be a way to shrink the distance between the traveling self and the experience. Couldn’t we arrive on the beach directly, without customs and baggage and bureaucracy? Couldn’t we reform—magically, molecularly—at a pre-determined rooftop happy hour? Outside the airport, through the layers of tinted glass, is the bright, empty sky.

Here’s how you hail a taxi in Athens: You stand on the street corner, and when a yellow cab pulls up slowly near you, not exactly stopping, you yell your destination out at them, as loud as possible, into their open window. Except that I don’t know this at the time. So, Kip and I are sitting in the back of the cab, dizzy on no sleep and warm air, and suddenly, Greek women in their work get-ups are screaming into our window. Larisis! Syntagma! It’s like that perfume commercial, with all the models bursting through the French doors to their balconies—Egoiste! I wonder: Are the citizens of Athens welcoming us? Are they hurling abuse? Why are the drivers pulling away so quickly, not even responding? If they can’t get a taxi to stop, how are we going to? I later learn that the taxis will generally pick up other riders, if you’re both going in the same direction. Thus the slowing down, the speeding away. This would never work in New York. Can you imagine if suddenly you were veering toward 1st Avenue because someone else got into the cab?

The Divani Palace Hotel is modern, clean and unhurried. The woman at the desk wears bright purple eye shadow, and lipstick in a darker shade of the same color. She installs us in a tidy, fifth floor room with a balcony that overlooks the pool, and has a splendid, unobstructed view of the Acropolis. Finally, despite what everyone says you should do to combat jetlag, after being awake for almost thirty hours, with all the lights on, I sleep.

A few hours later, we walk through the neighborhood. Everywhere are the trinkets and tchotchkes of tourism: tiny Parthenons, tiny statues of Athena, reproductions of vases and amphorae in every color, in terrible and wonderful colors, the white and blue trademark of the islands in shirts, hats, coffee mugs, ashtrays, toothpick holders, shot glasses, Zeus playing cards, Athena notepads, Apollo serving dishes. Postcards and postcards and postcards, aisles of them, like a library.

We land in a tiny corner coffee shop, eating flaky dandelion and feta pastries—rich, fatty and sharp. The street dogs lay wherever they can find shade, looking dead. A German woman sits at the table next to us. “I am café,” she says to the waitress, pantomiming a tiny cup of espresso.

We return to the hotel, and another nap follows. The air conditioning is turned up too high in the room, and after an hour, I slide open the doors to the balcony, to let in some warmth, some light. We get up, wander through the blocks again, and take the tiny elevator to the roof of an apartment building, for dinner at Attikus Restaurant. We eat tzatziki, tomatoes and peppers stuffed with rice and pine nuts, lamb meatballs in a spicy tomato sauce, saganaki, more lamb, this time stewed with lemon and potatoes. We order a bottle of Retsina, piney and green, and I get the feeling that the servers there wouldn’t dare drink it—but I like it. We talk and laugh, a bit drunk, overfed. The olives, dark spots on every plate, are spectacular. The Parthenon is perched on the rocky hilltop behind me, golden light shining out from the inside, white spotlights hitting the columns. We take a few pictures as the sky fades from blue to darker, until the waiter brings candles to our table.

Saturday, November 01, 2008

Dinner at Pipa

For my birthday--which was more than a month ago--Kip and I went to Pipa with Robert and Sean. Pipa is that tapas restaurant that's sort of inside ABC Carpet and Home. Overall, the food was pretty inconsistent, now that I think about it. Some things were really phenomenal, and some things were strangely forgettable. But, with pitchers of delicious sangria--"Red, since summer is over," said Kip--who really cares? I say go, eat lots, and bring good company.

What we ate:

Superb:
--Mini Chorizo, with sherry, olive oil, and chilies
--Crispy Calamari; with some kind of sweet paprika-ish glaze.
--Mushroom Croquettes; with rosemary, thyme and garlic
--Same for Ham Croquettes and Cheese Croquettes. Deelish.
--Mushroom Coca; wild mushrooms, caramelized onion, fig, serrano, almond, truffle oil.


As expected:
--Dates; stuffed with cheese (I think) and wrapped in pork.
--Asparagus; with some kind of truffle aioli.
--Manchego plate; with standard accessories.

Regretful:
--Scallops a la Mancha; with caramelized onions, manchego and crispy seranno.
--"Pipa Coca;" sobrasada, artichoke, tomato, pepper and manchego flatbread.

Sunday, August 10, 2008

Dinner at Boqueria

Kip and I met Laura and Amy at Boqueria tonight for dinner. It was really superb. The longer I live here, the more I realize that it's not so much for the theater, the art, the culture, the opportunities. It's really just about the food. (This, from a guy who for many years ate only peanut butter and jelly sandwiches. What can I say, I got bored.)

What we drank:
A 2005 Uriondo Txakolina. I knew nothing about this, only that it was the bottle recommended by the server that was in our price range. It was delicious, and seemed to please the entire table--not too dry for me, a little bubbly for Kip, and crisp and clean. Laura and Amy also seemed happy with the choice.

What we ate:
Pimientos de Padron--these are Shishito peppers, sauteed simply with some sea salt. (These are also all the rage at the Greenmarket lately, where Yuno's Farm cooks them up as samples. They fly off the table.) At Boqueria, the peppers are smaller, a bit less spicy than Nivea's, but still fantastic. If you can find these near you, or grow them yourself, do.

Brandada de Bacalao--I'd never actually eaten bacalao, although it's all over the grocery stores in my neighborhood. It's not difficult to prepare, although it's a bit of work, and I usually don't spend more than a half hour in the kitchen cooking anything these days. Boqueria's version is whipped and served hot on toast points. It's clean, salty, mineraly, fresh; like the sea.

Datiles con Beicon--dates stuffed with almonds and Valedon cheese, wrapped in bacon. Whenever I try to make stuffed dates in bacon, I overdo them. These were quite good, although I would have picked a different cheese; the Valdeon is a bit too pungeant for the date, and the bacon is somehow lost. (Still, we practically licked the plate.)

There was a special of Greenmarket romano beans in a romesco sauce. Romanos are the wide, flatter green bean, much more substantial than a regular green bean. If you go and this is on the menu, try them. There was also a snap pea dish on the menu, (which isn't listed on their website,) that came with some cubes of what I guess was bacon, or some other pork thing, a tart Greenmarket apple, and a milder Valdeon sauce.

We also had some tetilla cheese, which is a semi-soft cow's milk cheese, and manchego with a rosemary rind. Manchego is perhaps my favorite cheese--other than the cabecou feuille--and this was really tasty. The rosemary is interesting, offering a piney, vegetal tone which actually enhances the creaminess of the cheese.

For dessert, we went all out:
Helado de Avellanas--a hazelnut ice-cream, with chocolate and coffee mouse. Honestly, the mousse was less spectacular than the ice cream. But there was a little bite of salt here and there with the hazelnuts, which I always like.

Churros con Chocolate--I saw these churros go out to another table and knew we had to have them. I heard once that every culture on the planet has a version of fried dough covered in sugar. I'll take churros over doughnuts any day. These were served with a teacup full of thick hot chocolate for dipping. We took turns sipping the leftovers like communion.

Crema Catalana Clasica--I wasn't sure what exactly would emerge from the kitchen when we ordered this. It turned out to be a creme brulee, but without the vanilla bean. Normally, I steer away from this kind of thing at restaurants, it's the kind of dessert that people think is fancy, but really isn't, and it's often pretty underwhelming. But this was a nice surprise, not too sweet, and it sort of reminded me why this kind of thing is so often on a menu: it's just plain good.

Thursday, April 24, 2008

Vermont / Back Forty

--Vermont was lovely, despite all the bleary-eyed work we did. We canned about 45 gallons of syrup for the coming weeks of Greenmarket, so that I can have basically every grade of syrup in every container. (This means taking the syrup from huge 30 gallon drums and putting it into tiny containers from 3 ounces up to a gallon.) Our market table is becoming too small to hold everything, perhaps we'll need to expand. Also, I seem to have forgotten how much room it takes to have everything available, since over the winter we're usually down to one or two grades in most of the containers. So, the good stuff is here, too, the Deep Mountain Special Reserve, which tastes so utterly fantastic and subtle that I think the best thing to do with it is, um, just drink it out of the bottle.

--Howie, the sugarmaker, and I were walking through the sugarbush, talking about price points and candy sales. "This is where I almost died," he said. "What happened?" I asked. In the trees above us was a huge branch, broken and dangling from the trunk. "The wind was really crazy, and I got stuck in the snow right here. That branch was waving all around, ready to snap off and come down on my head." He paused, and I took in the reality of it--the situation was very real. "What was going through your head?" I said. He answered: "You never think it's going to happen. But some part of you does."

--The drive from New York City to West Glover, VT doesn't really get interesting until you're in Vermont. Until then, it is only the wavy stretch of I-95 through Connecticut and Massachusetts, which is spotted with rest stops infested with McDonald's. The radio, also, lacked excitement. We did have some interesting conversation.

--Last night, Kip and I took my friend John out to dinner for his birthday at Back Forty, the casual new foodie joint from Savoy's Peter Hoffman. Here's what we shared:
-Pork Jowel Nuggets, with jalapeno jam
-Buttermilk Biscuits, with maple chipotle butter
-Wintered Over Broccoli Rabe, with garlic and balsamic
-Green Wheat, with mint and yogurt sauce
-Toasted Fregola, with marscapone, caramelized onions and guanciale
-Drunken Potato Melt, with spring onions, fontina and appenzeller
John had the Grass Fed Burger, one of the most press-given dishes at the restaurant, and Kip and I shared the Whole Rotisserie Chicken. The kitchen, or somebody, mistakenly sent out the half-chicken instead of the whole, and they made quick note of it, and sent the other half. Then, as an apology, they sent out fresh doughnuts with a lemon thyme glaze. "For, you know, that whole chicken thing," the server said. I thought that was classy. Also, the server must have overheard us talking birthday, and saw us give John a birthday card, so without any of us mentioning it, they brought a slice of the seasonal pie with a candle. It was a citrus cream thing, much like a key lime pie, but better. The food was great, and the vibe was totally casual and classy. I thought the service was also superb--even with the chicken error, they were gracious, relaxed without being too friendly. Thumbs up, Mr. Hoffman.

Monday, December 17, 2007

Tree-Trimming!

Kip and I hosted our annual tree-trimming party--in which guests arrive and are not expected to actually trim the tree, merely to eat and drink. This makes some of them relieved, and some of them disappointed. People said they had a lovely time, and I think they did. All I care about is whether the food was good, and it was.

I made: mozzarella marinated in creme fraiche, chili peppers and lemon; homemade pigs-n-blankets, and portobellos-in-blankets for the vegetarians; gougeres, espresso brownies from Kathrine Hepburn's recipe, hot cider, a red pepper and white bean dip, and we scattered around chocolate candies and such. Sarah made a delicious egg nog.

Of course, Kip made his incredible iced cookies, a small selection of which appears here:

Wednesday, January 31, 2007

Current Obsessions

--Mylo's record, "Destroy Rock and Roll"

--Cormac McCarthy's novel, "The Road."

--Artisinal cabecou feuille:
This tiny, round cheese is made with a raw goats' milk from the plains of the Midi-Pyranées region of France. A classic, it can be eaten fresh, and you'll find its flavor is subtle and milky.

Monday, December 04, 2006

Ahoy, Doritos!

This article, which I found via Thomas Hobbs, has some amazing pictures in it. And to save you the click, here they all are -- brilliant captions included.


A cargo container that apparently fell from a ship washed up on the Outer Banks of North Carolina on Thursday and spilled thousands of bags of Doritos brand tortilla chips on the beach. People collected the chips, which were apparently still fresh due to their airtight packaging. It was unknown which ship had lost the cargo or to what port it was bound.






People gather bags of Doritos in various flavors.
(Photos by Donna Barnett)









The cargo container apparently fell off a ship at sea and broke open. (Photo by Barbara Satterthwaite)

Tuesday, July 11, 2006

Some of What You Can Have Delivered at 11:00pm in My Neighborhood

Souvlaki
Moussaka
Penne Polo Pazzo
Baklava
Carne Asada
Chorizo
Sopes Cesina
Cabeza
Chilaquiles con Huevos Estrellados
Nopales
Halloumi
Lahmajun
Guayaki Yerba Mate
Puro Turco
Milanesa
Pasha Mundo
Coxinha
Bimbimbop
Chirasi
Tekkadon
Gyoza
Sunomono
Negimaki
Kimchi
Burek
Pastichio
Taramasolata
Tzatziki
Takuwan
Pad Mee
Tom Kha
Larb
Mee Grob
Pla Tod Kateem
Num Tak
Rad Naa
Seftalia
Zalatina
Keftedes
Loukaniko
Kaseri
Insalata di Mare
Pilatte di Pesce
Lengua a la Plancha
Chow Mei Fun
Aloo Gobi
Chana Poori
Shag Ponir
Sujbzi Jalfrazi

Friday, May 05, 2006

Velveeta, ahoy

Dr. Marcella Meyer, a Kraft Foods shareholder, recently proposed that Kraft withdraw their sponsorshop of the 2006 Gay Games VII, in addition to any other activity which supports the homosexual lifestyle. The proposal was rejected by 99 percent of the company's shareholders, according to AdAge.com

Dr. Marcella's bizarre logic stated that Kraft would be legally liable if the participants and attendees "experiment with homosexual encounters and later develop a series, even fatal, illness." Read: When they come here and give each other AIDS, we want to be as far away as possible.

Marc Firestone, who is the executive VP-corporate counsel and also corporate secretary for Kraft, sent a memo to employees last May underscoring their support of the Gay Games--and subsequently, of gay people, unlike Dr. Marcella. The memo read, "Diversity makes us a stronger company and connects us with the diversity that exists among the consumers who buy our products."

So, two things. First, call Kraft Foods (800-323-0768) and tell them that you support their stand on the Gay Games....haven't they heard enough from the right-wing idiots? And then run out to the store and stock up on Velveeta, which you know you want to do.