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love my new toy
the art of eating has almost no web presence. you have to subscribe or order back issues.
Recommended:East 15. Homemade tofu was excellent (better than Megu I thought) and the cod special with miso and mushrooms was amazing. Nice quiet room. Started by the owners of Tocqueville, which is right next door. Next time though I want to sit at the sushi bar.
Scandinavian Bacon Butter
1/4 chopped shallots
6 or so slices of bacon, chopped into rough dice
1 tablespoon fresh thyme
2 tablespoons red wine vinegar
1 stick of butter, softened
salt and pepper
from gastrokid
groceteria a history of american supermarkets from the 20s through the 80s
Metzgete at Trestle on Tenth
Dear friends of Trestle on Tenth
Please come and join us for our first-ever metzgete any night from Tuesday, January 15 through Sunday, January 20. It will be a special offering in addition to our full dinner menu.
So, what is a metzgete? Loosely translated as “a butcher’s affair,” it is a very traditional Swiss celebration of the pig, customarily offered at country restaurants throughout Switzerland during the cold months. The metzgete follows right on the heels of the slaughter, which happens in late fall and deep winter, and originated as a way to use every scrap of the pig--especially those parts that would or could not be dried, smoked or pickled for later consumption. Resembling the choucroute garnie of neighboring Alsace, the dish starts with sauerkraut and mashed potatoes and is then heaped with all kinds of pork.
Next week at Trestle, our version will include everything from braised belly to homemade bratwurst to liver and blood sausages, for only $24 per person (it can be served family-style for a group). We would suggest pairing the metzgete with a glass of Switzerland’s most notable white wine, Chasselas, or a bottle of artisanal Swiss beer, both of which will be available as options.
We look forward to sharing with you a true Swiss experience in a modern American setting.
Ralf and the Trestle on Tenth team
242 Tenth Avenue, NYC 10001, 212 645 5659, trestleontenth.com
Has anyone been to Pure on Irving Place? Skinny? What did you think?
I kind of want to go check it out...
http://nymag.com/nymetro/food/reviews/restaurant/9670/
cooking with grappa
wild frozen blueberries
great for pancake sunday mornings! (and smoothies)
Had my first and last Burek from these guys , was tasty but i dont need a pile of filo and oil with a smidge of cheese and spinach.....these folks serve the Serbian and Bosnian types.....I predict the Bay Ridge Branch (#4 for them) will fail, as so much in Bay Ridge sadly does.....
Linda/Alex what did you think??
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken’s manuscript, “The I Hate to Cook Book.” It would never sell, they told her, because “women regard cooking as sacred.” It took a female editor at Harcourt Brace to look at the hundreds of easy-to-follow recipes wittily pitched at the indentured housewife and say, “Hallelujah!” Since its publication in 1960, Bracken’s iconic book, which celebrated the speedy virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. That helped lift her spirits, her daughter, Jo Bracken, said, about her $338 advance.
Bracken had the nerve to say then what so many women felt: They liked cooking fine, as long as they didn’t have to cook all the time. There was scant takeout in postwar America, no prepared foods, certainly no men rushing home from the office to don an apron and help out. The job of a wife and mother was to put food on the table, three times a day, seven days a week. And not just like it — live for it.
dave, can you post some good smoothie recipes? i got a new blender and ryley was none too impressed with my cherry smoothie this morning.
anyone have a good gingerbread cake recipe?
indian gin
ARTHUR SCHWARTZ'S NEW YORK CITY FOOD
7 11
Last nite was my last nite out in 2007, and a great finish at Cru. Last time I checked I still was at 19 pounds less weight than 2006, and the flush's and cleanse's really helped. 2008 I hope to keep that up, and to loose those last 10 pounds......
07's 11 best in no order are.....
Tommaso's (Chef Tom cooking for us personally)
Cru
11 Mad
Momofuku
Trestle on Tenth
wd~50
Bar Masa
Insieme
Degustation
Sushi Yasuda
Aburiya Kinnosuke
Happy and healthy and yummy new year to all!!
Had a great meal at Cru last night. This was my second visit, but the last was years ago. Not much new to report except that the food is still excellent; the wine list still requires more time than is left in the universe to wade through; and bringing along someone who can pick up the check is still strongly recommended.
Before going I called my friend Alex M., who used to be a sommalier at Cru, to see if he could recommend any hidden gems on the list (and, yeah, to see if he could get me some vip treatment) and he said - I kid you not -there weren't any hidden values left on the list because Skinny and his friends had drunk them all.
Thanks a lot Skinny!
small batch tonic waters :
there is Q tonic from brooklyn. and another from boston and another from the uk. will check and advise.