- A batch of soboro, which is now frozen and awaiting consumption for lunch. I still use the meatloaf mix from the supermarket when I make this, but I'm contemplating using all-beef if/when I decide to start grinding my own.
- 2 dozen pan-fried chicken burgers, also frozen for future lunches. I wonder how these would come out if I ground up the chicken thighs, rather than putting them through the food processor.
- A Middle-Eastern feast for Stephanie and my parents - ezme salata, baba ganoush (thanks to Deborah Madison), baked falafel and tahini sauce. Needless to say, a fantastic and filling meal. I'm so happy Stephanie has discovered the joys of falafel - she's got a whole new world of culinary exploration open to her now.
- 3 dozen pumpkin cookies with brown butter icing - thanks to my mother for letting me borrow her pastry bag and 3/8" round tip. Ironically enough, she asked me what I wanted to Hannukah this year...pastry/decorating tools would be interesting, but I'm not that into baking anyway. These cookies were ridiculous - earthy and spicy (but not too sweet) cookies, combined with a rich and nutty icing - there were only 6 left this morning (thanks to my parents, Stephanie and I, as well as Brian and Jenny)...and those didn't even last too long.
- Bacon - I thought it would be very apropos to cook and eat bacon while watching the NYC Marathon...I don't really know why. I know a lot of people who were running it today, and I thought it would be funny to post on Facebook that I was eating bacon while they were off being insane.
- Asian-style braised short ribs - I *always* forget that after the ribs are done braising, that I have to degrease the liquid (my least favorite step in any recipe), then reduce over 1 quart of cooking liquid down to 1 cup. Honestly, I cheat and use cornstarch, because I don't want to wait to eat my delicious short ribs. Even though I forgot the orange juices at the end, it was still rather tasty (even for an Emeril recipe)
Showing posts with label short ribs. Show all posts
Showing posts with label short ribs. Show all posts
Sunday, November 1, 2009
Weekend of Cooking
Here's a list of everything that I prepared over this weekend:
Wednesday, April 1, 2009
Nicholas, 3/27/2009
So Steph and I headed up to Nicholas for her birthday last Friday. Yet again, we were quite satisfied with our amazing meal. After the jump, I'll tell you about what we had, along with my conversation with Nicholas himself!
Unlike last year's anniversary post, I'm way too drained to go into crazy formatting. I'll just talk about what we had, what we liked, what we didn't. Also, I don't quite remember the wines we had, I just remember that they were amazingly paired, per usual. I just wish the wine captain spoke a bit louder, he was a low-talker.
Amuse:
Braised & glazed turnip with minced haricot vert and baby carrot salad
Tasty, and I ate the whole thing, especially surprising since everyone who reads this should know by now I am not usually a fan of vegetables that I don't prepare myself. The turnip was super-sweet, completely unexpected.
Course #1:
Lobster & Blood Orange Salad, Avocado Puree, Grilled Scallion
Right off the bat, they start sauced tableside with a blood orange sauce, which is always a win for me (I am a sucker for table presentation). I am a big fan of blood oranges, and their tartness brought the entire dish together. We didn't order the other choice on the tasting, as it had some things we were a little wary about (octopus, geoduck, jalapenos for Steph).
Course #2:
Seared Day Boat Scallops, Ginger Marshmellow, Pineapple Vinagrette
Parisienne Gnocchi, Sugar Snap Peas, Braised Artichokes
We had the gnocchi previously, and they were just as good now as they were then, if not better. The peas were bright and sweet, the artichokes were amazing, and the gnocchi...well, I need to figure out how to make gnocchi like that, as I only know how to make Italian-style. The star was the scallop, Steph's favorite dish of the night. The ginger and pineapple are a great combo, but there was also a carrot puree that was unreal. I had the scallop with each individual component, and they were all good, but then when I got them all together, it was a winner.
Course #3:
Pine Nut Crusted Halibut, Roasted Garlic Polenta, Balsamic Marscapone
Roasted Monkfish, 24 Karat Gold Nugget Potatoes, Spring Onions, Bacon Butter Sauce
I really enjoyed the halibut, with its Italian flavors. It also was served with a basil foam, which added a nice herb note without being overpowering. The monkfish was prepared excellently, but the potatoes and onions were a little eh, to be honest. Bacon butter sauce? Sign me up.
Course #4:
Braised "Pulled" Suckling Pig, Poached Quince, Cinnamon Jus
Braised Beef Short Ribs, Heirloom Potato Leek Cake, Horseradish Jus
The only course Steph and I really didn't share. She took one bite of my short rib, shrugged her shoulders, then wanted the pig back, which was fine with me. Normally I don't order short ribs out, as I've found that I usually enjoy my own recipe better than what's made out. Not the case here - absolutely amazing. Here's where are story turns fun - when Steph got up to use the lav, who walks over to pick up and refold her napkin but the chef/owner himself, Nicholas Harary. He asked how my meal was going, and I told him my deal with short ribs, but I'd want to eat his dish every night, to which he casually replied "oh, we sous vide them overnight", at which point we lapsed into talking about sous vide at home, how I should buy a FoodSaver rather than use ZipLocs, how they cook their short ribs at 160, and I got a disparaging look about my ZipLoc vacuum seal bags. However, it was fun, if only for an instant, to talk food with such an amazing and talented professional.
Cheese
Brillat-Savarin, Perla Grigia, Muenster, Roquefort
Amazing, amazing, amazing. I loved the perla grigia, with its tasty truffle scent. Steph, didn't eat much (except for the muenster) so I got a double dose. So good, I love cheese.
Palate Cleanser
Yogurt Sorbet with Blood Orange Syrup
3 perfect blood orange segments with a demisphere of sorbet about a quarter-size in diameter. Reminded me of the time my mom made grapefruit sorbet, all kinds of tart and delicious.
Dessert Tasting
A quadruple-tasting of vanilla ice cream on a chocolate tuile, a mini molten chocolate cake, a black currant creme brulee, and a linzertorte. The ice cream and cake were standard the brulee was rather tasty (and excellently prepared) but the star was the linzertorte - I love it and I need to make it more often.
Yet again, the meal started off strong, peaked early, then eased out to a tasty end. I think, next time, Steph and I are going to bring friends along, go to the bar, and make everyone order something different, as recommended by someone previously. Talk about smart thinking.
Unlike last year's anniversary post, I'm way too drained to go into crazy formatting. I'll just talk about what we had, what we liked, what we didn't. Also, I don't quite remember the wines we had, I just remember that they were amazingly paired, per usual. I just wish the wine captain spoke a bit louder, he was a low-talker.
Amuse:
Braised & glazed turnip with minced haricot vert and baby carrot salad
Tasty, and I ate the whole thing, especially surprising since everyone who reads this should know by now I am not usually a fan of vegetables that I don't prepare myself. The turnip was super-sweet, completely unexpected.
Course #1:
Lobster & Blood Orange Salad, Avocado Puree, Grilled Scallion
Right off the bat, they start sauced tableside with a blood orange sauce, which is always a win for me (I am a sucker for table presentation). I am a big fan of blood oranges, and their tartness brought the entire dish together. We didn't order the other choice on the tasting, as it had some things we were a little wary about (octopus, geoduck, jalapenos for Steph).
Course #2:
Seared Day Boat Scallops, Ginger Marshmellow, Pineapple Vinagrette
Parisienne Gnocchi, Sugar Snap Peas, Braised Artichokes
We had the gnocchi previously, and they were just as good now as they were then, if not better. The peas were bright and sweet, the artichokes were amazing, and the gnocchi...well, I need to figure out how to make gnocchi like that, as I only know how to make Italian-style. The star was the scallop, Steph's favorite dish of the night. The ginger and pineapple are a great combo, but there was also a carrot puree that was unreal. I had the scallop with each individual component, and they were all good, but then when I got them all together, it was a winner.
Course #3:
Pine Nut Crusted Halibut, Roasted Garlic Polenta, Balsamic Marscapone
Roasted Monkfish, 24 Karat Gold Nugget Potatoes, Spring Onions, Bacon Butter Sauce
I really enjoyed the halibut, with its Italian flavors. It also was served with a basil foam, which added a nice herb note without being overpowering. The monkfish was prepared excellently, but the potatoes and onions were a little eh, to be honest. Bacon butter sauce? Sign me up.
Course #4:
Braised "Pulled" Suckling Pig, Poached Quince, Cinnamon Jus
Braised Beef Short Ribs, Heirloom Potato Leek Cake, Horseradish Jus
The only course Steph and I really didn't share. She took one bite of my short rib, shrugged her shoulders, then wanted the pig back, which was fine with me. Normally I don't order short ribs out, as I've found that I usually enjoy my own recipe better than what's made out. Not the case here - absolutely amazing. Here's where are story turns fun - when Steph got up to use the lav, who walks over to pick up and refold her napkin but the chef/owner himself, Nicholas Harary. He asked how my meal was going, and I told him my deal with short ribs, but I'd want to eat his dish every night, to which he casually replied "oh, we sous vide them overnight", at which point we lapsed into talking about sous vide at home, how I should buy a FoodSaver rather than use ZipLocs, how they cook their short ribs at 160, and I got a disparaging look about my ZipLoc vacuum seal bags. However, it was fun, if only for an instant, to talk food with such an amazing and talented professional.
Cheese
Brillat-Savarin, Perla Grigia, Muenster, Roquefort
Amazing, amazing, amazing. I loved the perla grigia, with its tasty truffle scent. Steph, didn't eat much (except for the muenster) so I got a double dose. So good, I love cheese.
Palate Cleanser
Yogurt Sorbet with Blood Orange Syrup
3 perfect blood orange segments with a demisphere of sorbet about a quarter-size in diameter. Reminded me of the time my mom made grapefruit sorbet, all kinds of tart and delicious.
Dessert Tasting
A quadruple-tasting of vanilla ice cream on a chocolate tuile, a mini molten chocolate cake, a black currant creme brulee, and a linzertorte. The ice cream and cake were standard the brulee was rather tasty (and excellently prepared) but the star was the linzertorte - I love it and I need to make it more often.
Yet again, the meal started off strong, peaked early, then eased out to a tasty end. I think, next time, Steph and I are going to bring friends along, go to the bar, and make everyone order something different, as recommended by someone previously. Talk about smart thinking.
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