...more recent posts
Lucky to have scored another birthday dinner last night (really milking it,) this time at Corton. Once again blew my mind. I haven't been going out much to super high end places, so I can't really say with any authority, but I'd be surprised if there was any place better. I always hold 11 Madison as my dream meal (you know, just in case anyone is offering,) but although Corton has a slightly more relaxed vibe, I think it easily competes on the food.
I had the “Vol-au-Vent” - Crayfish, Morels, Anise Hyssop followed by the Pheasant with Cassoulet of Coco Beans, Red Cabbage Geleé, Albufera Sauce followed by waves of cheese and dessert. Drank the Trousseau Blend - Puffeney Arbois Rouge ‘Vieilles Vignes,’ Jura 2004 on Skinny's recommendation and of course was not disappointed.
Super recommended, and in the whole scheme of things really not that outrageously expensive ($79 for three courses.) And double points for the amazing website.
sorry have to run but here is slates wine importer etc guide
http://www.slate.com/id/2217806/
ev bbq = marfa
anyone want to buy me a beer?
rays hell burger
dont think well be seeing catpower on rachael ray anytime soon.
gimme coffee excess equipment sale. bill, i know you want that 1948 Spartan Manor Self Contained Espresso Business to go out on the road spreading the coffee gospel. wait, do you even drink coffee.
why i dont cook much.
1) roast asparagus
2) saute veggies
3) boil water in electric kettle
4) transfer water to pot wait to "almost" boil
5) cook pasta
6) combine elements w/parmesan cheese
could be completed in 20min if done concurrently. will take close to an hour cooking one element at a time. and this is the simplest meal. not that i know anything more complex.
my continuing series of hastening death by cheese....
Meal of the year goes to Locanda Vini Olii last night!!
Spring fling: peas, peas and more peas followed by fava, fava and more fava,
amazing spring lettuce's, pasta's with spring onion, another with red mullet, ravioli with fava, super well prepared duck and fantastic chicken......
Morel, Asparagus and Vegetable Frittata with Wild Ramp Butter
5 ways to use ramps
Asparagus with Wild Ramps
epic-ramps
Wild Ramps and Stilton Pie
ramps and red potatos
pickled or with cured pork
By the time the war ended, home gardeners were producing 40 percent of the United States' produce. They aided the war effort by creating local food networks that provided much needed produce in their own communities, but their effect on the social fabric of the nation was greater still. Urban and suburban farmers were considered morale boosters who had found a great sense of empowerment through their own dedication to a common cause.
Last night I had some of the best greens I've ever eaten: wintered over and bolted brussels sprout flowers (stems and leaves too) sauteed in olive oil with garlic and onion. They are amazing raw too. If you grow them be sure to let some bolt and flower
olare cooking stones and hearth
DBGB boulud on the bowery read more in comments
i dont think frank likes graydon
Lever House Closed
Town Closed
and this aint the end....
pizza pizza