FROM BEHIND THE OPEN TABLE

Nearly Forgetting About Henry's

2012-02-16T05:52:00.000-08:00

A few of Henry's dishes which
we chose for sharing

As I'd previously mentioned, Monday night was David's birthday and we began the celebratory night with a quiet dinner for two at Henry's, on the Upper West Side.

Previously living just two blocks from the place, Henry's was always our "go to" place whenever visiting folks were in town (it's where David had his undergrad graduation luncheon and where our former roommate introduced her, now, wife to her parents). Planning a surprise cocktail hour at Toast with a few of David's closest friends, I decided Henry's would be the perfect spot for a pre-cocktail hour dinner.

A cow-goat blend and a pecorino

were our selections

David and I decided to begin with the Saxelby's artisanal American cheese plate which included apricot chutney and a wonderful cheese which was a blend of goat and cow--I've never had a cheese like that before! Moving on, we selected from the all-American wine list the Brotherhood blanc de blancs NV brut (Washingtonville, N. Y.). The N. Y. state sparkling comes from "the oldest operating winery in the U. S. A." and at $30 was both a bargain and a value!

Duck Reuben sandwich

For our main course, we decided upon several dishes to share. David ordered butternut squash soup, pistachio green beans and french fries while I had already predetermined (from home) that I wanted to order the duck Reuben ($15). David's green beans were terrific (and quite large for a side--a neighboring diner ordered them as her entrée). And my duck Reuben sandwich was one I won't soon forget! The slices of duck tasted very fresh and juicy and I can honestly say that this sandwich rivaled Blue Ribbon's roasted duck club!

Henry's biscotti plate

Both of us nearly too full for another bite, we decided upon sharing the biscotti plate which included a "chilled affogato." The off-sweet biscotti was just what we wanted while the shot of espresso helped with digestion. At the end of the meal, I told David about how I'd nearly forgotten about Henry's; while I'd never recalled an unpleasant experience at Henry's, I hadn't recalled any memorable ones either. However, Monday night's meal proved to be an unforgettable experience and one that I won't soon forget!

Valentine's Day

2012-02-15T09:32:00.000-08:00

chocolate-covered strawberries for breakfast

Tuesday morning I woke early, while David slept in after a night of celebrating his 29th birthday, and walked up Broadway to pick up some Valentine's Day treats. My first stop was at PJ Wine where I selected a bottle of Nicholas Feuillate rosé champagne before heading further north to Carrot Top Pastries to see what they'd have in store. As I entered the bakery for the first time, I scanned the cases for a suitable treat. I'd noticed they had chocolate-covered strawberries and recalling that David had not had them in a while, I decided a half-dozen would be the perfect treat!

they didn't even last 'til noon!

Arriving home, I surprised David with the red and pink gifts with which he promptly decided would be perfect for breakfast in bed! With a cup of coffee, some crackers and some slices of hard salami, I decided to join him. However, I had to work at the restaurant that evening so I was only able to spend a few hours with David before heading off to work. Later, I received directions to meet back at home for "surprise treats."

a surprise indeed!

Entering the kitchen, I was instantly wowed with a smorgasbord of all my favorite treats! On the menu: the rosé champagne; demi-baguette from Silver Moon Bakery; green frittata with homemade aioli; salmon caviar; five kinds of cheeses from Westside Market; blackberries, grapes and home-stewed cranberries; and a late harvest torrontés to pair with dessert. David and I began with the salmon caviar.

perfect presentation

salmon caviar, yogurt dressing & green onions

The caviar canapés were a lovely start to our meal and worked well with the champagne, which brought to mind Truman Capote's description of Cristal in La Côte Basque as one damp sweet ash. Next, it was on to the five varieties of cheeses.

Clockwise from top: Roquefort Société, manchego, bûcheron de chèvre, Saint-André; and white stilton with blueberries (all sourced from Westside Market)

I instantly recognized two of my favorite cheeses from Westside Market: the fatty Roquefort Société and the sweet white stilton with blueberries (I'd previously tried their version with pear and apple). As always, we were thoroughly pleased with our selections from Westside Market which were all rather impressive, especially the bucherondin de chèvre which had a beautiful ripeness to it. Enjoying the cheeses, I nearly forgot to partake in the selection of lush fruits, both fresh and preserved.

roquefort topped with David's home-stewed cranberries

In addition to the perfectly ripened green grapes and plump blackberries, David prepared a serving of home-stewed cranberries of which he boiled dried cranberries and steeped them in white vermouth. They worked wonderfully atop the cheeses.

a dessert wine that

doesn't overpower

Moving counter-clockwise, I finally enjoyed David's "green frittata" with onions and a homemade aioli before moving onto our dessert course which included a bottle of late harvest torrontés, "tardío," by Santa Julia. Knowing that I'm a recent fan of botrytis wines, David tried to find a bottle, but could only come up with this late harvest bottle. (I admit, they're not so easily found) Nonetheless, I thoroughly enjoyed the tardío which was sweet, but not cloying and held a faint bouquet of fruit.

David's famous oatmeal muffins with ice cream centers
and chocolates from Mondel!

My final surprise of the evening (for which I had to wait in the other room while it baked) was David's famous homemade oatmeal muffins with "molten" ice cream centers and my favorite chocolates from Mondel!

dark chocolate-covered green Marzipan with coconut flakes;
cocoa almonds; and milk and dark chocolate hearts

As always, David's muffins were perfect, which he likes to cook until almost completely done, then inserts a small scoop of vanilla bean ice cream into the center to melt slightly. And as is our tradition, David picked out my favorite dark chocolate-covered green Marizpan, sprinkled with green coconut flakes and cocoa almonds, one of my other favorites... I must say, that it was, quite possibly, my best Valentine's dinner yet!

champagne, please...

Say It Ain't So

2012-02-11T21:00:00.000-08:00

It happens to all of us. Your favorite restaurant does something shocking and it's no longer your favorite restaurant.

FRIDAY night, The Plaza Food Hall by Todd English was off to a good start, but soon began to slip...

The beginning of the night was also the best, as my competent server

quickly set me up with a glass plus a bottle of bubbly

I was meeting my sister, Kim and arriving before our 7:15 reservation, the maître d' was kind enough to allow me to be seated incomplete; the friendly hostess escorted me to "the corner of ocean"--one of the best seats in the house. I was quickly greeted by our friendly server, Michael who'd remembered me from a previous visit and quickly placed a bar order for a glass of my favorite Valdo prosecco plus a bottle of sparkling Pellegrino for the table. Kim arrived shortly thereafter and also decided to start with a glass of Valdo while we perused the various menus...

Nearly no trip to The Food Hall would be complete

without an order of Kim's favorite stuffed

medjool dates

Michael gave Kim and me a few minutes to settle in over cocktails before asking if we were ready to place an order. As is my usual style, as of late, I decided to order "gradually," beginning with an order of medjool dates stuffed with cabrales cheese and wrapped in serrano ham. Kim's favorite Food Hall dish, she was pleased to have had them again, but I barely noticed whether they were memorable (this time) or not.

Chilled prawn cocktail

In the mood for some cold, fresh seafood, I selected the chilled prawn cocktail as a second starter. Excited when the two dishes arrived (we each received our own), I went straight away to dressing the prawns with a firm, juice-extracting squeeze of my lemon wedge. However, with my first bite of the shrimp, I was sorely disappointed with what seemed to be rubbery, overcooked shrimp. I discussed the disappointment with my sister, who'd said that it tasted frozen and waterlogged. Maybe we'd have better luck with our main course. Scanning the menus for something we'd not yet tried, I suggested she taste some of their sushi which is (usually) quite good.

King crab maki

Kim and I decided upon sharing a king crab maki with cilantro, jalapeño and blackened tuna. The maki arrived, looking less impressive than other sushi rolls I'd seen/had there before. There was nothing whelming about it and I was underwhelmed by the skimpy/unfresh-seeming mounds of wasabi and ginger. In the end, one of the pieces fell apart--any sushi connoisseur knows the importance of a tightly packed roll. Michael kindly allowed us to enjoy our meal in peace and when he returned to clear away our dishes, I confessed that I'd already taken a look at their dessert menu and wanted to try the (new) cookies and cream plate. ($21)

Cookies and cream plate

On the plate: oatmeal cookie (replaced by a "blondie"); chunky chocolate chip cookie; Nutella Rice Crispy treat; double chocolate brownie; "nouveau" black-and-white cookie; cream puffs; vanilla and chocolate gelato; and red velvet Curly Cakes (which were missing from our plate--Michael brought one out separately). I generally don't care for The Food Hall's Curly Cakes, which I'd had before, although Adam Platt doesn't seem to mind them. Everything else on the plate was o. k.--with the exception of the cream puffs with which they shouldn't have even bothered.

OVERALL, I really do find the experience quite sad because The Food Hall has--for long--been one of my favorite places in the city. But it must be that even at the best restaurants, slumps in standards do happen from time to time. (perhaps they're breaking in a "staff-in-transition"--I did see a few new faces behind the lines) But I'll surely return to see if they improve. I still think they have the best "restaurant pizzas" in N. Y. C.

Good & Hearty Foods West of Eighth

2012-02-06T09:24:00.000-08:00

in love with Tipsy Parson's coupes

I'm starting off with a photo of my glass of off-dry prosecco at Tipsy Parson because as Mireille Guiliano says: Wine is food.

THURSDAY I met with my good friend, Danny for 'brunch' at Tipsy Parson. With recent service being up-and-down, I decided to stop being so modest and made a reservation on OpenTable with the self-serving note: Maître d' at ████████, looking forward to another tasty experience at Tipsy! Without having to utter a word, the maître d' directed us to the best table in the house...

A leisurely day off for both Danny and myself, we ordered casually, beginning with the soup of the day: roasted cauliflower.

a hearty soup du jour

The soup was wonderfully hearty and delicious. I wouldn't be surprised if I'd learned that the soup contained mostly heavy cream. Still recasting after a succession of holiday festivities, I decided upon having something green and leafy for my main course (but with good flavor too). After asking our server how the spinach salad, with goat cheese, toasted pistachios, pickled red onions, grilled housemade bacon and warm bacon vinaigrette was, he confirmed: It's good--bacon with bacon.

done simply; and simply good

While the thick cuts of bacon were the highlight of the dish for me, the other ingredients in the salad married well--it was a simple salad that was simply good. Nearly, but not completely finishing the dish (which was a larger salad than I'm used to having), I decided I needed some bread and placed a final order for a buttermilk-chive biscuit with honey butter.

a charming presentation

After sharing my biscuit with Danny, we headed across the street to Three Tarts Bakery + Boutique for a macaron demo, tasting and book signing where we sampled tasty macarons and prosecco while watching pastry chef (and cookbook author) Kathryn Gordon demonstrate macaron-making at home for the shoulder to shoulder crowd.

SUNDAY, I decided to use the remainder of my Cookshop gift card to bring home dinner for David and me.

While others were watching Super Bowl,
David and I were having a super feast!

condiments

From Cookshop's brunch menu, I selected a variety of dishes: pozole soup with braised pork shoulder, hominy and jalapeño crème fraîche; frittata with roasted mushrooms, smoked mozzarella and Tuscan kale; and a Cabot cheddar griddled cheese sandwich with candied pecans, honey crisp apples and whole grain mustard. (a salad of bitter greens was included as well)

escarole and radicchio salad

David decided to start with the griddled cheese sandwich which was a hearty little sandwich filled with a generous portion of sliced apples and a plentiful smear of whole grain mustard.

griddled cheese sandwich

and its interior view

Next, we tasted the frittata--of which half, I cut into small triangles and the remainder, I saved for the following day.

kale, mushroom and smoked mozzarella frittata

The frittata was also a hearty bite and David had mentioned that it'd been a long time since he'd had mushrooms this good! Moving on, I ladled out and dressed my portion of pozole soup with the accompanying crème fraîche, pickled red onions and crispy tortilla strips.

doesn't it look good?

it gets even better...

The hearty soup was fully-flavored and had the most delicious hominy I'd ever tasted! (granted, it was my first time) As with the frittata, there was enough pozole leftover for at least a single serving. I then told David that dessert was up to him and he responded by toasting a handful of almonds and pulling out a bottle French sparkling he'd picked up on his way home that evening.

nearly like a prosecco

We enjoyed the fresh-toasted almonds with some chocolates from our cupboard and the "Veuve du Vernay" (whose label read "crisp and fresh") had a sweet aroma and taste, but it was of a natural sweetness, not a sugary one. Not bad, but it reminded me more of a prosecco than it did a French sparkling.

Tipsy Parson, 156 Ninth Avenue, Chelsea
Cookshop, 156 Tenth Avenue, Chelsea

Foodie Books Wish List

2012-02-02T09:53:00.000-08:00

I finally ordered a handful of books that had been growing on my (foodie/restaurateur) book wish list:

history's most famed
maître d'hôtel

When I first began working at my current post, our general manager told me a handful of stories plus few tricks she'd learned from her days working at Le Cirque alongside famed restaurateur, Sirio Maccioni. At the end of each story she'd always finish with, He wrote a book about it!

perhaps rival to Capote's
La Côte Basque?

Last month, in Edible Manhattan, I read a darling little article about the sadly out of print book, La Bonne Table by Ludwig Bemelmans. I was instantly tantalized by the (thinly-veiled non-fiction) book's premise of 'keenly observed... grandly-bad behavior by the prewar A-list.' Bemelmas spent the majority of his career catering to the very wealthy at Manhattan's great hotels such as the Ritz-Carlton, which he aptly refers to in his book as "Hotel Splendide."

'inimitable gusto and
disarming honesty'

And last, but not least, the memoir of Julia Child's early days in France, recounting her first "perfectly soigné meal," enrolling in the Cordon Bleu and co-writing her first cookbook with "fellow gourmettes," Simone Beck and Louisette Bertholle. I'd remembered when the book first appeared in 2007, but it wasn't until this past holiday season, at a Christmas carolling party, that I was finally reminded of reading it.

What's on your foodie book wish list?

Macaron Demo, Tasting & Book Signing at Three Tarts Bakery & Boutique!

2012-01-31T12:00:00.000-08:00

Chef Kathryn Gordon's recently published book

This Thursday, February 2nd from 6 to 8 p. m., Three Tarts Bakery + Boutique will be hosting a demo, macaron tasting and book signing with ICE Chef Instructor Kathryn Gordon, featuring her recently published book, Les Petits Macarons, Colorful French Confections to Make at Home. Copies of the book will be available for purchase and complimentary wine and macarons will be served!

Three Tarts Bakery + Boutique, 164 Ninth Avenue at 20th Street

An Uptown Beer & Burger Deal

2012-01-30T08:21:00.000-08:00

'rich, black, pure chocolate
without any sweetening'

Toast is one of my all time favorite places for good "pub food" in the city. Their uptown location at 125th Street is currently offering Ommegang Chocolate Indulgence on draught to go along with their $5 burgers, offered every Monday with the purchase of any draught beer--sounds like an indulgence to me! (and while there, don't forget to try their famous 'house select blend' of chipotle ketchup)

nothing beats a good burger...
except for a great price!

food photo: Rebecca Fondren

Beignets Mastered by Marc Meyer!

2012-01-26T17:03:00.000-08:00

Cookshop's Maine red shirmp beignets; to go

Tuesday night, after my final wine class, I decided to bring home some dinner to share with David. Knowing that Cookshop is one of my new favorite restaurants, my boss had given me a gift certificate for the place as a thank you for a small favor I'd recently done for him.

my beautifully set table, in three minutes flat!

David and I began our "tapas" dinner with Cookshop's market salad of radicchio, escarole, red wine vinaigrette and toasted bread crumbs. The completely simple salad had the most beautiful escarole I'd even seen!

Cookshop's starters were our mains

For our main course of 'small plates,' we enjoyed: Maine red shrimp beignets; pulled pork croquette with beluga lentils; and spaghetti squash with hazelnut cream, dried cherries and fried kale.

pulled pork croquette topped with kumquat and Meyer lemon relish
over beluga lentils

I found the spaghetti squash tasty, slightly sweet and very rich while David loved the beluga lentils in the pulled pork croquette dish.

a shrimp beignet dressed in gribiche dressing

But what I was absolutely mad about was the shrimp beignets! Not only did they look like they were going to be absolutely delicious, but with my first bite I was in near disbelief over the amazement of their taste! (translation: they were so good!)

interior view;
I count at least two shrimps

First off: the shrimp beignets were so much more flavorful than I expected them to be. (I almost thought they'd simply be a less-sweet version of the brunch beignets, with shrimp mixed in) The "red" shrimp beignets nearly tasted red--David had said that he seemed to notice a very interesting combination of both Cajan and Indian spices. And the beignets--which are four to an order--were nearly as filling as the spaghetti squash, yet nicely balanced with a gribiche dressing made using hard boiled eggs (mainly the whites, it seemed) and mustard. I'd, now, been a long-time fan of Chef Marc Meyer's brunch beignets--but I didn't know that Cookshop served beignets that were equally as good at dinner too!

Cookshop's menus tend to change a bit, from day to day, but they seem to be serving the tasty shrimp beignets this week!

Final Wine Class...

2012-01-25T11:02:00.000-08:00

Last night was the final session of the Advanced Wine Essentials course, required for my 'Grand Cru' certificate in wine studies (from The Institute of Culinary Education). The session covered: vermouths, sherries (jerez), madeiras, portos and one marc (traditional grappa).

Punt e Mes Italian NV red vermouth ($15/16)
On the nose: molasses, spice, cloves, cinnamon, wood
Drink straight, chilled and enjoy with salted almonds

About vermouths, I'd learned that they can be great cooking wines (much better than using a cheap wine) and that madeiras--while mostly used for cooking, nowadays--can be enjoyable for drinking too! (I preferred the lighter ones, but the darker ones do pair well with salty foods)

Blandy's 15 year malmsey madeira ($40)
On both the nose and the palate: rich and dark
Enjoy with salty foods like ham or salted nuts

About portos (which are almost always made using a blend of grapes), ruby portos are meant to be drank young and tawny portos are made from red grapes, then aged until the color has been lost (often in increments of 10, 20, 30 or 40 years). The best portos are vintage portos which are made from red wine, aged two years in wood, then meant to age in the bottle for ten to fifteen years. (start buying yours now!)

Lustau's NV Pedro Ximénez "San Emilio" jerez ($31)
On the nose: dried, dark fruits
A thick, syrupy dessert wine

About sherries (the biggest wine bargain in the world), chill your light ones, like the very dry Sandeman "Don Fino" (NV) which paired well with our olives and young manchego. ($13) But my favorite was Lustau's NV Pedro Ximénez "San Emilio" jerez. Quite lovely, perhaps even as a gift, try it over vanilla bean ice cream; straight, unchilled; or maybe you'll even try soaking some figs or dates in it!

I must say that I'm sad to see my final class come and go. But nonetheless, I could always continue with some recreational classes--my favorite ones are Professor Vayda's cheese and wine pairings. But for now... I have to think about what we'll be having at my graduation dinner! Perhaps Julia's truite en lorgnette or truite en colère--"... the fish that's so mad he's eating his tail!"

Julia Child's truite en lorgnette

Chúc Mừng Năm Mới! (Happy New Year!)

2012-01-24T08:35:00.000-08:00

the Vietnamese eat kumquats on Tết for financial luck

Late, Sunday night (after my dinner at Zé Café), David prepared a light meal to celebrate Tết with. (I, of course, could only "nibble" on the festive treats)

"rouged" cavas for good luck!

David and I began with "rouged" cava cocktails and kumquats. The shape and color of kumquats are similar to that of golden currency coins; therefore, the Vietnamese traditionally eat them during Tết in hopes of financial luck. And red, in Asian culture, symbolizes happiness, luck and advantage!

bánh chưng

Also for good luck on Tết, David and I shared bánh chưng (glutinous rice cake). Growing up, my mother would buy these cakes every year for Vietnamese New Year. Traditionally filled with fatty pork, bean and peppercorns, these tasty treats are generally eaten only once a year (although smaller ones--typically triangular and of the sweet variety--can be found year round).

long noodles for longevity

Representing longevity, David whipped up a quick dish of long rice noodles and a quick nước mắm sauce.

bánh bao

Last (of our savory dishes), but not least, was a duo of bánh bao. These bánh bao, which were filled with chicken weren't like the ones I preferred growing up, filled with sweet, roast pork and hard boiled egg. But nonetheless, they sufficed. For our three-dish dessert course, we enjoyed a mix of American and Asian treats: sugar donuts, fresh coconut candy and daifuku. (more accurately: Dominican and Japanese)

good luck donut!

The sugar donuts and fresh coconut candy came from Kenny Bakery, a Dominican bakery in our neighborhood with some exceptionally good treats!

Japanese daifuku

And the Japanese daifuku (also made with glutinous rice)--while not a Vietnamese confection--is commonly enjoyed throughout most of Asia and is also associated with good luck because of its red bean filling.

2012--in Asian culture--is the year of the dragon. According to culture, dragon and tiger years are the most desirable years since the two creatures are believed to bring luck, strength, nobility, royalty, wisdom and promising futures. Moreover, the dragon has been the symbol of royalty for thousands of years because its emperors believed that dragons could protect their thrones with their fearsome strengths and abilities. Thus, 2012 is hoped to bring good fortune for people: promotion, wealth, health, properties, good marriages and new children. There won't be another year this lucky until 2022--year of the tiger! --Vietnam Online

Private Chef's Dinner at Zé Café!

2012-01-23T09:38:00.000-08:00

Sunday night, to celebrate the eve of Tết with my sister Kim, we made plans for dinner at Zé Café in midtown east. Zé Café is where Kim's new beau, Dejan is the current chef de cuisine. Chef Vezenkovic decided to showcase his talents for us with a private tasting menu--most of these dishes, you won't find on the menu.*

amuse-bouche

After some small rolls of olive bread with olive oil, our server brought out a pair of amuse-bouche. The amuse-bouche had a base of celery root mousse beneath a purée of butternut squash with a tiny dose of goat cheese and was topped with panko bread crumbs.

beef carpaccio over buttered toast points

Our starter course was a shared plate of beef carpaccio with shaved bra duro, capers and violet mustard. I was excited to taste the violet mustard, which I'd never had before, while Kim was mad about the crunchy capers which seemed to be toasted.

warm frisée salad

For our salad course, chef sent two warm frisée salads with candied pecans, dried dark berries, Crater Lake blue cheese and lardons. This salad was so good, I finished it much quicker than I would have liked to. The ingredients of the salad married beautifully; nothing was overdone or fussy... it was just simply delicious. (the lardons were my favorite!)

fruits de mer

Our first main was a plateau de fruits de mer of branzino, Long Island cockles and braised octopus, accompanied with artichokes and crostini topped with a saffron-butter reduction. The densely filled dish seemed almost bottomless as we scooped out spoonful after spoonful of tasty fruits de mer!

seemingly endless delights

Our second main was a decadent duck confit over risotto with white truffle oil and yellow wax beans.

duck confit with risotto

The dish was wonderfully aromatic with a perfectly cooked risotto and duck that just about fell off the bone.

Chef Vezenkovic's thirty-six hour Burgundy braised beef short rib

Our final main (our palates were nearly spent!) was a Burgundy-braised beef short rib with spiced root vegetables, celery root mousse and a veal demi-glace. It was my first time tasting short ribs and Dejan's was exceptional! The meat was so densely-flavored and moist--almost flaky!--and the spiced vegetables, along with the celery root mousse, were flawless.

As Kim and I were just about to finish our final savory course, Chef Dejan came to tell us he was going to join us at the table. A few minutes after joining us, our server brought out our final course: Chef Dejan's key lime pie. (Dejan's temporarily doubling as their pastry chef) And to enjoy with our sweet dish, the manager brought two glasses of "Deseado" sparkling torrontés (2010). With the pie, Dejan was able to impress us one final time--many chefs "don't do pastry." It was the best key lime pie I'd ever had, with a perfect balance of tart and sweet and a crust which was perfectly complementary and un-overbearing.

*If you'd like a taste of some of this menu, the beef carpaccio and burgundy braised short rib is available on Zé Café's à la carte menu.

Sparkling & Sweet Wines (and Noble Rot)

2012-01-20T21:44:00.000-08:00

This week's session of Advanced Wine Essentials was about sparkling and sweet wines. I'd previously tasted nearly all of the first five sparkling wines (save Movia's Puro Rosé--of which professor disgorged its yeast during class). From the grouping, the only new angle I'd gained is a 'newfound respect' for Gruet American sparkling from New Mexico. (perhaps my palate had elevated a bit since first tasting it, long ago) We tasted both a standard, NV brut ($16/17) and a blanc de noirs NV ($17/18).

standard

My notes on the "standard" Gruet (compared to the lighter, off-dry prosecco we tasted preceding): darker, earthier, yeasty... dry, savory, mellow... bubblier, creamy, length (on the tongue)... pair with oysters.

de noir

And for the blanc de noirs: (on the nose) red fruit... more aggressive, heavier, darker than [the standard]... tannins & stronger flavor.

The blanc de noirs was my preferred of the two and it paired nicely with our aged goat cheese. When professor took class votes on the two, I voted for blanc de noirs. But when asked what we'd choose alone--to drink without food--I voted for the 'standard.' Interesting...

But my favorite (and most interesting) wine of the class was Wrattonbully (S. Australia), botrytis viognier, Yalumba, 2008.

botrytis

This type of wine (botrytis) is made from grapes which they allow to rot (mold) on the vine, producing a sweet, concentrated wine. The painstaking process (which sometimes includes the individual hand-selecting of grapes) is a highly finicky one because not only is there both good rot (noble rot) and bad rot (grey rot), but the grapes must also be harvested at precisely the right time. (this process can often call for successive tries in harvesting)

From my (rather brief) notes on Yalumba: real nice! ... (on the nose) ripe pepper, jalapeño... (and a heart shape around its number on the list) - $50. There I go again, picking the most expensive wines as my favorites.

Pre-Class Pre-Theatre Prix-Fixe

2012-01-18T11:05:00.000-08:00

Last night, with two hours to kill before session three of my Advanced Wine Essentials course, I decided to give the pre-theatre prix-fixe ($20) at East of Eighth a try. As I was surveying the menu, posted outside, I already knew what my selection for the first course would be: cumin-lemon marinated "grav' lox" with toast points and dill-marinated cucumbers.

cumin-lemon marinated "grav' lox"

At first taste, I was reminded of what made me fall in love with East of Eighth years ago. Simply: unfussy, delicious food. The salmon was so wonderfully flavorful and the dill-marinated cucumber was a such a pleasant and thoughtful touch. (and the portion was nicely-sized for an appetizer)

For my main course (which I'd also pre-selected out-of-doors) I chose: country pâté and three salad platter with haricot vert vinaigrette, potato salad and marinated tomatoes. Perhaps it was because I'd already filled up on the fresh baked bread basket with homemade carrot-cumin dressing and four varieties of bread, but when this dish arrived it seemed massive!

country pâté and three salad platter

I was most excited about trying their pâté and from there, I had to choose what I wanted to eat most. I tasted everything on the plate, minus the tomatoes and it was all, more-or-less, an enjoyable experience. The county pâté was true to style--heavier on meat than on fat. And when I ran out of the Carr's water crackers (charming, really) I enjoyed the remainder of my pâté with the tasty potato salad.

flourless chocolate-espresso roulade

For dessert, all I had to do was confirm that the flourless chocolate-espresso roulade was on the menu--which it was. I must say that on some days, their roulade is not at its best. On my previous visit I'd asked if the roulade was fresh that day and expressed how sometimes it's moist and creamy while at others, a bit dry. My server responded that occasionally they don't put enough cream in the mixture which may constitute its dryness. Last night, I forgot to inquire but nonetheless, was pleased with a perfectly moist cake and a creamy filling.

For a little while, East of Eighth seemed to be experiencing some difficulty delivering their standards in service and quality, but it seems that lately... they're hitting those high notes once again.

My Weekend of Culinary Delight

2012-01-16T11:01:00.000-08:00

Brussels sprouts, chopped walnuts and DiPola's mozzarella pizza

Thursday afternoon, I decided to bring home a couple of treats to contribute to dinner, at home, with David. I decided upon a hearth stone pizza ($12) and assorted housemade treats ($11) from Cookshop. The hearty pizza topped with Brussels sprouts, chopped walnuts and DiPalo's mozzarella was a wintery treat and the assorted housemade treats of chocolate caramel, fig newton, turtle brownie, lemon cupcake, spicy almond brittle, chocolate almond cranberry cookies and chocolate eclairs made for a certain delightful end to dinner!

Cookshop's assorted housemade treats; to go!

FRIDAY, I met with my good friend, Danny and his friend Jessica for a "light dinner" at Tipsy Parson (my favorite post-work hangout).

... in a "Marie Antoinette" coupe!

Danny and I began (while waiting for Jessica) with a bottle of crémant de Bourgogne which was surprisingly served in champagne coupes! (how very old-fashioned!) While we took our initial sips, Danny asked what was good on the menu. Having only been to 'Tipsy' during lunch or late lunch hours, I could only recommend a handful of dishes. Danny decided upon ordering bourbon chicken liver toast ($10) as a starter, to share.

a perfectly dressed portion, topped with green tomato marmalade

The platter seemed to be somewhat skimpy with the grilled potato bread, this time around, so Danny and I went through the dish rather quickly. We decided upon an order of fried oysters ($9), from the snacks menu, as well.

fried oysters, minus one

The fried oysters were ever so moist and "oyster-y;" their flavor/purity was not minimized by frying. (they also came with the tallest cornbread I'd ever seen!) Shortly thereafter, Jessica finally arrived and we went straight away to ordering several small dishes for the table.

buttermilk-chive biscuit with honey butter

I only wanted to try the buttermilk-chive biscuit ($4) with honey butter while Jessica ordered: mac & cheese, hush puppies and a side of roasted delicata squash.

my favorite Tipsy Parson hush puppies!

Jessica insisted I try the hush puppies with the honey butter with which my buttermilk-chive biscuit came with (instead of the warm pimento cheese); and the squash, which Jessica complimented repeatedly throughout the meal, did not last long enough for a more suitable photo:

Jessica also insisted the dish contained brown butter

... suitable or not, the squash--with sorghum, rosemary and sea salt--was certainly a delectable treat! When I finally was able to invest my palate, wholeheartedly, in my buttermilk-chive biscuit with honey butter, I enjoyed it so much, I insisted on ordering a "round" for the table. From there, we were perhaps too full for dessert and opted, instead, for a few dessert wines.

beerenlausese!

Too full or not, I always like to enjoy dessert. I asked our server which of my two selections was more of a thick, syrupy wine. He directed me toward the beerenlausese, which did not disappoint.

SATURDAY, I met with my sister Kim and her new beau, Dejan which happens to be the chef de cuisine at a restaurant on East 52nd Street. Kim decided we meet at The Plaza Food Hall by Todd English--one of her favorite places to eat in the city. I arrived a few minutes before our reservation time and was kindly permitted to wait for the rest of my party at the table. Kim and Dejan arrived shortly thereafter and Kim and I promptly decided upon a bottle of The Food Hall's crisp Valdo prosecco.

Kim and Dejan had had a late lunch and weren't all that hungry so we decided upon slowly ordering several dishes to share. We began with Kim's favorite stuffed medjool dates--stuffed with cabrales cheese and wrapped in jamón serrano--followed by one of the evening's specials, black truffle flatbread ($30) with taleggio, caramelized onions and rosemary.

black truffle flatbread at The Food Hall

The highly aromatic pizza arrived amidst our conversation. Throughout the meal Dejan wouldn't touch a scrap of food until Kim was ready; I followed suit. When we finally selected our portions of flatbread, I must say, I was not impressed. The Food Hall's flatbreads are, hands-down, the best "restaurant pizzas" I've had in the city, but this particular flatbread seemed to impress more with its description rather than with its taste. The truffles could have been put to better use in another manner...

WE ordered another bottle of prosecco while we lingered over our conversations. Shortly after taking initial sips from the second bottle, a platter of sliders arrived, "on the house."

prime rib sliders with minced red onion and fontina "fondu"

Perfectly portioned for the three of us, we each selected a slider to enjoy ourselves. It wasn't my first time tasting the prime rib sliders, but it was for Kim and Dejan who'd enjoyed them thoroughly. After our three course "tasting," we mutually agreed we were satiated and departed from The Food Hall--for now. Kim and I agreed, The Plaza Food Hall is still our favorite place to eat in the city!

The 'Gaga' Chef

2012-01-11T10:50:00.000-08:00

In case you didn't believe me when I'd said if Lady Gaga wasn't a pop star, she'd rather be a foodie... here's the proof, straight from the horse's mouth:

actual photo of Lady Gaga's boeuf bourguignon

Lady Gaga
Watching vintage Julia Child, THE FRENCH CHEF. Shall I have a go at a bouillabaisse? Bit like trying on Chanel for the first time, Precision!
Share · January 7 at 2:10pm ·

Lady Gaga
Tonight I'm tackling my first boeuf bourguignon. Apron, heels, a wooden spoon, & heaps of determination. Will report my monster efforts! xox
Share · Sunday at 5:35pm ·

Lady Gaga
My friends are stoned and making me take my french masterpiece out early. #BouefBourguignwrong? Well see. Some just can't wait 3 hrs!
Share · Sunday at 10:10pm ·

Lady Gaga
And there you have it! Fell asleep in coma after eating so here's the morning report. Avec les pommes de terres!

Share · Monday at 12:25pm ·

... and that's why the lady, is a tramp.

Can You Guess Where This Photo Was Taken?

2012-01-10T09:58:00.000-08:00

Answer specifically and be the winner of our next giveaway!

Two Recent Favorites

2012-01-09T09:36:00.000-08:00

I'd learned a few things (and more) in my last two wine classes.

I always like the most expensive wines.
I do like (a good) chenin blanc.
South Africa makes some (good) wines that I like.

(although I already kind of knew the last one)

Last week's class was "whites." (unseasonably so--it was very cold that evening) I didn't come away from the class with much of an impression except: I left with the knowledge of a new white. (to me)

a 'winter white'

Our sixth tasting was of a chenin blanc, "Clos de la Bergerie (Nicolas Joly)," from Savennières Roche aux Moines, 2005, in the Loire Valley. My notes were brief: some tannin... skin maceration... not summer... rich... later in the meal... winter white... $50. But I do remember it being one of the most interesting (still) whites I'd had in a while.

peppery 'Z'!

And from my second class in 'Advanced Wine Essentials,' I came away loving the Stellenbosch (S. Africa) "Z" (perhaps pronounced "zed" there) by De Toren, 2008. This wine was a blend of merlot (45%), cabernet sauvignon (27%), malbec (15%), cabernet franc (7%) and petit verdot (6%). On the nose, a very interesting vegetable and green pepper... carrying with it a vegetable-y taste. From the press:

... full and rich in the mouth... framed by a lush, but firm structure and balanced acidity... long finish with a peppery back note.

... savory, firm-edged tannins. Very much in a Right Bank style, unusual for a Bordeaux blend in South Africa.

Ripe and focused... laced with hints of herb and dark licorice... supple, lengthy finish... well put together... Drink now.

$38. Try it with a steak au poivre with green peppercorns for an experience you won't soon forget. Next week's class: sparklings!

Some of Twenty-Eleven's Most Viewed Posts

2012-01-02T10:12:00.000-08:00

Julia Child Gets Hot! - even Julia messes up, sometimes...

Blue Ribbon Birthdays Are Best - they really are

The Good, The Bad and the Bubbly - I wasn't trying to be a diva...

What a Snobby Maître d'! - ... really I wasn't!

Year of the Cat! (Chúc Mừng Năm Mới!) - my first post, post-decision to keep writing on this blog

You are Cordially Invited - somehow, even though this "private" link was only shared with eight people, it received thirty-two views

I must say, I was quite surprised to see that December 2011 was my most-viewed month, topping off with 2,356 pageviews--I can only hope to keep my readers just as interested in 2012!

New Year, New Recipes

2012-01-01T09:49:00.000-08:00

I recently started following the Swedish/English blog, Freestyle Cookery and came across two recent recipes (Meatloaf à la Lindström and Guinness mustard) that piqued my interest. A self-proclaimed "non-cook," I probably won't be attempting these recipes anytime soon, but maybe you'll find them useful!

"Meatloaf à la Lindström" contains two of my favorite
things--beets and beef!

Tripes à la Mode!

2011-12-30T11:19:00.000-08:00

"I just really love tripe cooked this way!"

Last night, David and I watched--from disc two of The French Chef with Julia Child--Tripes à la Mode! I was nearly as excited about watching it as Julia was making it:

"... it makes a perfectly lovely 'Sunday lunch' type of dish... a marvelous dish... that wonderful, subtle aroma of wine and good cooking... I just really love tripe cooked this way and I've just been dying to do it for you all these years!"

Look At These Beautiful Deviled Eggs!

2011-12-27T20:46:00.000-08:00

deviled eggs soaked in beet juice

Aren't they inspiring? They were made by my good friend, Anna Harris, for her Christmas Eve dinner. Anna soaked them overnight in beet juice, for color and in addition (to dill, salmon and some fresh pepper) it looks like she also used a pastry bag when filling her white halves--how thoughtful! Did you create create something rather inventive this holiday season? Tell us about it!

Thanks, Perl Girl Baking Co.!

2011-12-26T06:28:00.000-08:00

This year I brought last-minute shopping to a whole new level--luckily my "gem" of a friend, Joanna at Perl Girl Baking Co., saved the holiday!

Perl Girl rugelach hits the Deep South!

For David and his family, who were spending the holiday in Lake Charles, Louisiana, Perl Girl shipped a one pound box of "original" rugelach (cinnamon, sugar, walnuts and currants) just in time for Christmas morning breakfast!

the best shot I could get--our savory rugelach
were going fast!

And for Mom and Dad--whom doctor had ordered: no sugar--a special order of "savory" rugelach in three varieties: ham and cheddar; salmon and dill; and mushroom, walnut and parmesan (first and second, pictured above). As I'd hoped, Mom and Dad generously shared their rugelach with the rest of the family and popping the two-bite sized tidbits was simply irresistible! It's too bad there were none left to pair with the champagne we enjoyed later that evening...

Alert: New Dishes at The Plaza Food Hall

2011-12-23T03:20:00.000-08:00

The Plaza Food Hall by Todd English--which I'm proclaiming "a foodie's paradise"--has unveiled two new dishes (among others) which I am a fan of...

First: lobster hush puppies (six pieces per order) which I'd enjoyed on a recent visit with my sister, Kim (who I've also accustomed to The Food Hall);

notice the lobster in the first from right hush puppy

and second: seared tuna tacos (from the new "Taqueria" section of the menu) with chili-lime aioli, radish coleslaw and jalapeño (I nearly always order anything with jalapeño).

three seared tuna tacos

The lobster hush puppies paired well with The Food Hall's 'house' Valdo prosecco and the tuna tacos--with fresh lime to squeeze upon each taco--are a rather scrumptious threesome (I recommend them to any jalapeño lover). However, they did remove risotto "tater tots" and baccala salad (which I'd yet to try) from the menu. However, knowing I was such a big fan of the "tater tots," my server did manage to get the chef to whip up an order... I hate to brag, but it does pay to be a PPX!

The Plaza Food Hall by Todd English, 1 West 59th Street, Manhattan

Belated Birthday at East of Eighth

2011-12-22T00:24:00.000-08:00

seared scallops topped with salmon caviar

Tonight, I finally made good of my invitation for a "birthday meal on the house" at East of Eighth. My friend Danny, who had already eaten dinner, met me there to keep company...

I began with a roasted tomato bisque with parmesan and pesto croutons followed by two small plates: seared scallops with salmon caviar (made specially for me) and crispy eggplant with goat cheese, arugula and a reduced balsamic vinegar. Danny, who'd arrived after the first course, enjoyed a bottle of Lucien Albrecht, cremant d'Alsace, brut blanc de blanc with me.

If you'd like to enjoy some of Chef Markovitz's specialties for yourself, consider booking your Christmas dinner at East of Eighth and sample his holiday tasting menu!

- starters -

roasted tomato bisque with parmesan and pesto croutons
grilled endive, gorgonzola and pear salad with ancient balsamic vinegar
grilled venison sausage with chestnuts and apples
shrimp and pancetta risotto with cipollini onions
leek tart with Vermont goat cheese and white truffle oil

- mains -

roasted Vermont turkey with cornbread stuffing, cranberries, sautéed vegetables and mashed sweet potatoes
baked country ham with spiced brown sugar and Dijon mustard glaze with mashed sweet potatoes and sautéed vegetables
beef bourguignon with mushrooms, bacon and pearl onions on puréed potatoes
grilled salmon with roasted shallots and fresh thyme on roasted root vegetables with garam masala

- desserts -

gingerbread and Granny Smith gelato Napoleon
chestnut and maple bread pudding
chocolate-espresso flourless roulade
pecan pie à la mode

Amazingly, you can partake in all this goodness for just $30 per person (one selection per course). East of Eighth will be open all day on December 25th. The à la carte menu will be available as well.

Happy Birthday To Us!

2011-12-20T08:54:00.000-08:00

we're 2 today!

Christmas Luncheon at Tipsy Parson

2011-12-19T11:35:00.000-08:00

Friday, Cynthia and I met for a holiday "luncheon" at Tipsy Parson--my "new favorite place"...

After allowing Cynthia to select a window table, we decided to start with two (off the menu) bloody Marys and from the "snacks & sides" menu, hush puppies with warm pimento cheese and fried pickles with spicy buttermilk dressing.

a 'healthy' start

The hush puppies were as good as they were on my last visit, but the fried pickles, with batter that seemed to be nearly falling off, left a bit too much to be desired. Next time, I'll try ordering the deviled eggs. Slowly moving on ("I think we're going to 'course out' our ordering"), we selected bourbon chicken liver toast with grilled potato bread, upland cress and a fig compote.

bourbon chicken liver toast

Dressed accordingly, it was a most delightfully-flawless treat!

hands-down goodness

Moving on (still), we selected another dish: Tuscan kale salad with kabocha squash, dried cherries, mushrooms, almonds, crispy shallots and a sherry brown-butter vinaigrette.

tasty Tuscan kale salad

It was--perhaps--my first time eating kale and I must say, it was love at first bite! The kabocha squash, which tasted (and looked) similar to yams was flavorful and tender. And what looked like it could have been an 'overdone' salad (with too many ingredients) was, on the contrary, just right. Each ingredient played its role and married nicely with the others. Most definitely the best salad I've had in Chelsea...

chocolate Guinness cake

After checking with Cynthia, that we were done ordering savory dishes, I selected for us the chocolate Guinness cake with chocolate ganache frosting and whipped cream. At first bite, I was interested in the ganache frosting which I found to be "fine" and not "sugary sweet" like some frostings can be. It reminded me of a chocolate frosting David makes with eggs, which has to be kept refrigerated. The chocolate Guinness cake certainly did taste homemade and fresh enough, but could have done without the side of whipped cream... or a little more of it.

Tipsy Parson, 156 Ninth Avenue, West Chelsea

May We Suggest

2011-12-16T08:57:00.000-08:00

Cookshop's beignets

... brunch at Cookshop (with your $25 gift certificate included in our latest giveaway).

Do get at least one of the following dishes for a taste of "food that's so good you could die": beignets ($11), baked mac 'n' cheese ($13), or hash brown potatoes ($6). However, I don't recommend eating anything before you go!

In My Own Words - Part 2

2011-12-15T07:56:00.000-08:00

Last year, I replaced the lyrics of "My Favorite Things" with my own, for a touch of holiday amusement. Here's this year's version of my own "favorite things."

Champagne, prosecco--the drier the better!
Cheeses from Westside, I always do savor
Family and friends and my Tiffany ring
These are a few of my favorite things

Going to Food Hall--their flatbread's my favorite
Valdo prosecco--I never could waste it
Brunches at Cookshop--their praises I sing

These are a few of my favorite things

Pâté with mustards and little green pickles

Truffles I like so much more than a little
Ladurée macarons--better than bling!
These are a few of my favorite things

When my shoes leak!
When the rain's long!
When I'm just a cad...
I simply remember my favorite things
And then I don't feel so bad!

Champagne Henri Giraud Holiday Tasting & Pairing

2011-12-14T08:48:00.000-08:00

Who can resist this exquisite pairing?

CHAMPAGNE HENRI GIRAUD will be flowing tomorrow, December 15th, at Bosie Tea Parlor (10 Morton Street, West Village) from 6:30 to 8:30 p. m. for an exclusive "Holiday Champagne Pairing!"

Discover some of their greatest champagnes--Esprit de Giraud Blanc de Blancs, Code Noir, Esprit de Giraud Rosé, Ratafia de Champagne--paired with delicious savory and sweet treats--duck breasts canapés, quail eggs with truffle mayonnaise, Parisian macarons, mini Paris-Brest--prepared by Bosie's talented French chef, Damien Herrgott.

$40 per person; space is limited.

RSVP at henrigiraud@ablesocial.com.

And The Word Is Out...

2011-12-13T08:02:00.000-08:00

The lucky winner of our latest giveaway will receive a $25 gift card to the ever-popular Cookshop restaurant and bar plus a 365-day premium membership to the new and improved Zagat.com ($24.95 value)!

For your chance to win these great prizes and more, simply send an email with the word "SUSTAINABLE" in the subject line to: frombehindtheopentable@gmail.com. You'll automatically be signed up for our email updates; please be sure to confirm your subscription.

One winner will be selected at random and announced on December 19th. Good luck!

The Gingerbread High Line!

2011-12-12T07:21:00.000-08:00

when do we get to eat it?

Our pastry chef--who's proven herself to be quite talented--surprised us Saturday morning with a gingerbread high line for display at the restaurant! We're just a block from the real high line and I'm glad that most people knew that that's what it was replicating...

And Our Next Giveaway Will Also Include

2011-12-11T17:28:00.000-08:00

... a 365-day premium membership to the new and improved Zagat.com ($24.95 value)! Our next giveaway will be awarded before the year's end, so check back often for details on how to win!

"Devil's Fruitcake" (Re-Post)

2011-12-10T17:07:00.000-08:00

To the hit of last year's holiday party, I'm re-posting instructions (plus a video made after a few glasses of wine) for Devil's Fruitcake or "watered fruitcake." Watering fruitcake is a trick I'd learned inspired by the book, Fruitcake: Heirloom Recipes and Memories of Truman Capote and Cousin Sook, received on my birthday last year. I forgot to demonstrate in the video, however, "moving the cake around."

Devil's Fruitcake (watered fruitcake)

Ingredients:

1 store-bought fruitcake
Brandy (unflavored)

Directions:

Remove the fruitcake from its outer packaging, leaving its baking liner in place.
With a long, thin piercing tool (such as a skewer) poke several long, diagonal holes throughout the fruitcake in intersecting directions.
Place the fruitcake in a covered, glass casserole dish (or other suitable container) and carefully pour 1-2 tablespoons of brandy over the entire top of the cake.
'Move the fruitcake around' to evenly distribute the brandy throughout the cake.
Place the covered casserole in the refrigerator.
Every other day, "water" the fruitcake with 1 tablespoon brandy, remembering to 'move the cake around.'
For each slice eaten (always slice when cold to prevent breaking), dress the exposed side with 1 teaspoon brandy.
Serve with whipped cream if desired.

Note: If you have a time limit for preparing your devil's fruitcake, you can water the cake daily, but no more than four days. When the cake begins to resemble a "moist cake" and loses its original firmness, it's ready--don't water it anymore.

Let me know if you make this "Devil's Fruitcake" and what you (or your friends) think of it!

After re-viewing the video, I noticed some slight missteps: each watering will always consist of (at least) a full tablespoon of brandy, not a teaspoon. Only at presentation will it be dressed with a maximum of one teaspoon. And actually, you can water the cake more than six days, just be sure stop when it starts to resemble a 'moist sponge cake'--otherwise you may end up with a cake that falls apart. At day four of this cake: "It gets markedly better with age."

Moët & Chandon Presents The Golden Premium Jeroboam!

2011-12-09T10:17:00.000-08:00

"A handcrafted and hand-customized

masterpiece honoring a grand heritage."

Closing 2011 with the ultimate gesture of luxury, and upholding an annual premium tradition, Moët & Chandon presents the Golden Premium Jeroboam.

Moët & Chandon transforms the Impérial bottle into a limited-edition keepsake paying tribute to the brand's celebrated heritage and allowing champagne lovers to create their own masterpiece.

"Being unique is the essence of luxury--by signing its Golden Premium Jeroboam, each Moët lover can elevate an end-of-year gesture into a moment to remember."

--Marc Jacheet, International Director of Marketing and Communications

Cloaked in luxurious, golden leaves, the Jeroboam is hand-gilt by renowned French artisan Arthus Bertrand. Reflecting Moët's glamorous past, the Jeroboam's design is closely connected to the noble heritage of the Trianon architecture--Moët and Chandon's Family estate. Dressed with an engraved medallion and real wax seal, both of which bear the celebrated stamp from Epernay, France, the Jeroboam also features a handcrafted reinterpretation of Moët's signature tie, which has appeared on the bottles since 1886.

By signing with a specially-crafted pen, champagne lovers can create their very own Moët bottle and experience the luxury of personalisation. Adorned with one's own handwritten messages, each limited-edition is unique, creating a dazzling moment of celebration.

Take a dazzlingly animated look at the premium bottle!

The Moët & Chandon Golden Premium Jeroboam offers the possibility of celebrating the end of the year with success and glamour!

Already Gearing Up For Our Next Giveaway!

2011-12-08T09:55:00.000-08:00

a gift certificate for: ?

Check in during the next few weeks to keep abreast of details...

And the Birthday Continues...

2011-12-07T00:01:00.000-08:00

Saturday night, David took me out for a birthday dinner at a surprise location: The Green Table, inside Chelsea Market.

Surprisingly, I'd never been to Chelsea Market after all these years and with every turn, I was in anticipation of where our final destination would be. We arrived at a quaint, little eatery that looked warm and inviting; I commented, in fact, that it looked like it'd be a nice place to work.

local artisanal cheese plate

After ordering two glasses of Tiamo, organic prosecco, we decided upon sharing the local artisanal cheese plate. Upon the board: port-poached figs, local honey, chef's selection of cheeses and Amy's bread, on the side. The softest, camembert, was the creamiest and "funkiest" camembert that either David or I had ever had. And the local honey was the most "organic" I'd ever had--it seemed "very unfiltered" and natural. I don't know what pollen would taste like, but I imagine it'd taste something like this honey did.

beef bourguignon pot pie, mac & cheese, marinated and warmed olives

For our main course, we decided upon beef bourguignon pot pie (David said they come highly recommended), mac & cheese and warmed and marinated olives. I normally never order "mac & cheese" at any restaurant, but since I'd gotten hooked on Cookshop's, I've been craving it much more ever since...

moo-ooooo!

Our pot pie was quite comforting with its big, meaty pieces of beef as was the mac & cheese with its crunchy, crusty topping. But for me, the highlight of the main course was the unassuming olives! Marinated and warmed (and very fresh-tasting), I never would have known olives could taste so good--"I feel like I'm in Jerusalem!" Following the main course, David suggested we skip dessert--"We have an appointment at 10:40." Thus, he collected the check and led us north to the 34th Street Loews Theater.

"the best in the world" --Katherine Hepburn

Once settled into our seats, David pulled out from his bag a surprise box of chocolates from Mondel--my favorite chocolate store!

a surprise worth waiting for

Nestled within the ribbon-wrapped box were my favorite dark chocolate-covered green marzipan with coconut flakes, dark chocolate champagne truffles and milk chocolate espresso truffles! The chocolates barely lasted through 'act one,' but I'll say it once more: it was my best birthday yet.

Champagne & Charcuterie

2011-12-06T08:41:00.000-08:00

Friday night, I decided it was finally time to break open the Moët & Chandon, Nectar Impérial which Danny had given me on my birthday. Confirming with Danny that it's "a tad on the sweet side," I decided I should pair it with some good, salty cheese...

birthday gift from Danny

The last time I enjoyed a very fine sweet wine was about two years ago when I picked up a bottle of Château Lafaurie-Peyraguey Sauternes as a part of David's holiday gift. After purchasing, I stopped at Westside Market to pick out some nice cheeses to pair with the wine. The very knowledgeable seller helped me select "the best blue cheese." He was right; to this day, it's the best blue I'd ever had. I figured it would be a good pair for the Nectar Impérial.

some of the best cheese money can buy

While at Westside Market, I also picked up a block of their domestic feta--David's favorite feta--and I also thought that some (salty) prosciutto wouldn't be a bad idea either. Standing in the sliced meats department, I told the seller I was looking for a salty prosciutto. He asked if I was going to cook it, then pointed out several different options. After cutting me a fresh taste of his top recommendation, he suggested I also consider the German prosciutto which they were offering at a deep discount. I went with his final recommendation and also picked up some mustard seed salami as well.

salty pairings for our demi-sec wine

Before opening the bottle of Nectar Impérial, we started with a half bottle of dry Piper-Heidsieck champagne. We mainly stuck to the domestic feta and saved the saltier Roquefort Société for the Moët. I also picked up, at Westside Market, some lovely homemade grape jam that paired well with our feta on crackers.

"Maria's homemade grape jam"

My first impression of the Nectar Impérial was that is was not at all cloying or sugary-sweet. Its sweetness seemed to come from fruit, rather than sugar. It paired wonderfully with the remainder of our meal--even unto the last drop. Sometimes with sec wines, all you can take--at most--is about a glass and a half... but the Nectar Impérial--I wouldn't mind enjoying again. Perhaps next time, I'll even try pairing it with chicken!

Congrats To Our Latest Giveaway Winner!

2011-12-05T06:04:00.000-08:00

Happy cooking, Scarlet!

Some Bright Ideas for your Shopping Season

2011-12-02T10:12:00.000-08:00

the hottest 'handbag' in the market

Filled with five incredibly irresistible cookies, the very popular Italian marzipan--filled with kirsch buttercream and dipped in dark chocolate--are presented in a chic and stylish bag designed exclusively for Payard. $19.50

crémant--the new "it" sparkling wine

Caves Jean Bourdy Crémant du Jura Sparkling NV - Hipper than cava and prosecco, crémant--the other French bubbly--is the toast of the moment. $17 - Details

'orange' you happy to support a cause?

Donna Karan New York is proud to support the "Orange You Happy to Erase MS" campaign to raise funds and heighten awareness about multiple sclerosis. Twenty-five percent of the net sales from the purchase of this limited-edition scarf will be donated to the Nancy Davis Foundation for MS. This holiday season, give a gift that gives more and support cutting-edge research to find a cure for MS. $295 - Vanity Fair

Veuve Clic-go!

Keep the bubbly chilled--even if your fridge is full--with a Veuve Clicquot "Le Fridge." A perfect gift for anyone over twenty-one, this reusable retro champagne holder keeps your Veuve Clicquot Yellow Label cold for up to two hours. $55 at liquor stores nationwide - Metro Source

In Just 4 Days!

2011-12-01T10:18:00.000-08:00

win an autographed copy

... we'll be announcing the lucky winner of our latest FBTOT giveaway. This time, the winner will receive:

a "travel spice set" from La Boîte à Epice
artisanal wine crackers from Mondovino
a signed copy of Chef Todd English's latest cookbook, Cooking in Everyday English
plus additional surprise goodies!

Participating is easy. All you have to do is "like" our Facebook page (click on the "Like" button at the top of the page) and then share any of the links relating to this giveaway on your wall. We will announce one winner on Monday, December 5th--good luck!

Good Dish West of Eighth

2011-11-30T08:23:00.000-08:00

Had I not begun working at my three-month new job near The High Line, I never would have guessed there were so many culinary delights west of Eighth Avenue. I've recently become a fan of Cookshop--quite possibly the best brunch in Manhattan--and now, Tipsy Parson.

I'd been wanting to go to Tipsy for quite a while now. A former co-worker told me about the place over a year ago and since I'd begun working in Chelsea it caught my eye each time I passed it. I finally popped in a couple of weeks ago, for a quick glass of prosecco which ended up being on the house. That cemented my plans for a quick return...

fried green tomatoes and hush puppies at Tipsy Parson

Wednesdays are now doubles for me at the restaurant (in addition to Sundays) and because there was not enough coverage for me to break at a decent hour, I decided to split my break in two and take two shorter breaks. My first break was taken at Tipsy Parson.

Having only thirty minutes, I saddled up at the marble-countered bar and perused the menu for some "snacks." I decided upon hush puppies with warm pimento cheese ($8) and fried green tomatoes with tomato vinaigrette ($8). My snacks arrived, before too long and were nice and hot (and pretty-looking too).

I tasted the hush puppies first. They were tender and moist with a pleasing flavor and had just a touch of cornmeal, adding texture. I could hardly put my knife and fork down and had to remind myself that there was another snack yet to be tasted.

I sliced into my first portion of tomato and was pleased just enough to be satisfied; the casing was just as crispy as it should have been, but beyond that: nothing more. But when I dressed the tomatoes with the tomato vinaigrette dressing, that's when they became impressive. The dressing was slightly spicy and acidic, adding good balance to the dish. This dish, I would order again.

Both would have paired nicely with a glass of sparkling, but alas... I was only on break. 'Til next time.

A Post-Birthday (Recovery) Brunch

2011-11-27T09:06:00.000-08:00

my quickly downed champange cocktail

Saturday morning, I woke early and checked on my houseguest (my sister, Kim) who was already awake at 9:30. I asked her if she was up for brunch and in less than ten minutes we were out the door and headed downtown...

We exited the 8th Avenue Local at 23rd Street and contemplated going to East of Eighth (I'd been invited to enjoy a post-birthday brunch, on the house), but they were not yet open. Being a short walk from Cookshop, I recommended going there.

IT was only just past 11 a. m. when we'd entered Cookshop's doors, but they were already at capacity (even including the bar). The maître d' told us that there were two ladies about to vacate their bar seats, from which behind Kim and I attentively hovered. We browsed the brunch cocktails and I decided upon a simple champagne cocktail (prosecco with a bitters-soaked sugar cube) while Kim opted for the more fruity white peach bellini.

Just minutes after ordering our drinks, the maître d' came from behind the podium to direct us to a pair of open seats at the opposite end of the bar. Through the crowd, I followed close behind. Perusing the menu, Kim and I narrowed down our choices to three musts--beignets, grapefruit brûlée and hash brown potatoes--and huevos rancheros, to share.

oh-so-decadent grapefruit brûlée!

The grapefruit starter arrived first and it was love at first bite! I'd forgotten how much I enjoy grapefruits, but these were even more delicious--each portion topped with caramelized brown sugar, and set atop creamy crème fraîche! They seemed so decadent (at just $8) and I felt like I was at a mid-summer's wedding. I'd overheard our bartender telling the couple next to us that it was the most under-ordered dish on the menu--minutes later, they were enjoying the same.

ricotta beignets

Next to arrive were the beignets, moistened with ricotta added to the batter (you don't actually taste it). The beignets were everything I wanted them to be: soft, moist, chewy, hot and a little sweet--and topping them with the with the accompanying fruit compote, nicely balanced. The couple next to us ordered them as well.

the best home-fried potatoes you'll ever taste!

Next to arrive were our hash brown potatoes, followed shortly thereafter by huevos rancheros.

a seemingly popular dish

The potatoes were slightly spicy, fully flavorful and peppered with a sprinkling of fresh-tasting onions. As for the huevos rancheros, I wouldn't order the dish again, but it seemed to be quite popular among surrounding diners. On my last visit to Cookshop I enjoyed--quite possibly--the best sundae I'd ever had. I just couldn't eat at Cookshop with having another. This time, they were offering mocha spice sundae, with mocha-cardamom ice cream and an amaretti crumble. Kim and I agreed to share.

are we ready for this?

At first bite, "You can really taste the mocha!" And diving our sundae spoons deeper, the amaretti crumble proved to be a delicious and crunchy treat. As we made our way to the bottom of the sundae glass, we gleefully uncovered several more large clusters of the amaretti crumble. Turning to me: "It's like a little treasure--usually when you get to the bottom of the sundae, there's nothing there..."

From there, as we leisurely headed north to Penn Station (where Kim was to catch her train homeward), I mentioned,

"... East of Eighth wouldn't have been that good!"

Just Don’t Call it a Food Court!

2011-11-26T20:47:00.000-08:00

birthday dinner at The Plaza Food Hall

Friday night, in honor of my 33rd birthday, I gathered a few close friends for a catered celebration at The Plaza Food Hall by Todd English (whose expansion was recently written about in The New York Times). The seated dinner began at 8 p. m. and as much as I would have liked to have invited several more, I could only invite--the tab being on me--so many. I opted to invite the dear friends that I don't get to see as often as I'd like to…

cabrales stuffed medjool dates wrapped in serrano ham

I worked closely with the Food Hall's catering manager, Emily Kripitz, who executed a wonderful menu for the occasion (keeping in mind, my one vegetarian guest). Ms. Kripitz suggested the brilliant idea of a family-style dinner, sending out dishes which would be shared amongst the guests. The first course consisted of: medjool dates, stuffed with cabrales cheese and wrapped in serrano ham; boquerones (fresh anchovies) with toasted garlic, extra virgin olive oil and crostini; butternut squash ravioli flavored with crushed amaretti cookies, with brown butter and garnished with fried sage; and simple salads of mixed baby greens with heirloom cherry tomatoes, shaved red onion and a shallot vinaigrette dressing.

boquerones with toasted garlic

butternut squash ravioli with parmesan and fried sage

Our main course(s) consisted of two different kinds of sliders--crab salad rolls, with scallion and New Bay aioli; and classic "TE" sliders with fried onion and sweet mustard relish--and two different kinds of flatbread pizzas--crispy eggplant, with taleggio cheese and baby spinach; and "classic" margherita (mozzarella, tomato and basil) pizzas. And for sides: risotto "tater tots" with fontina cheese and black truffle aioli. It was Thanksgiving all over again...

Todd English signature sliders

smorgasbord at The Food Hall

One guest, who had originally had to cancel, rang me to announce that she'd be able to attend after all and was on her way. We used this as an opportunity to "rest" our stomachs before making way for the third and final course. Throughout our meal, the majority of us enjoyed the Food Hall's house "Valdo" sparkling--so much, in fact, that we drank them out of stock and had to switch to the sweeter Zonin prosecco.

"chef's selection" artisanal cheese plate

Minutes before Cynthia's arrival, I'd told our (wonderfully accommodating) server, Israel, that he may send out the final course--a chef's selection of five different artisanal cheeses (accompanied with olives and preserved fruits). Our bill arrived--for the beverages only--which was split evenly amongst my guests (I requested no gifts be brought to dinner, but I did allow gifts of the drinking variety). From there, we headed west to the library bar at The Hudson Hotel to meet with a few friends that I just couldn't let this birthday pass without seeing… I must say, it was my best birthday yet.

Minding your Manners during Holiday Meals

2011-11-23T22:47:00.000-08:00

I'd recently caught up with etiquette instructor, Elena Brouwer (who has some mildly entertaining--if not terrific--videos on YouTube) and while we chatted, the topic of 'holiday etiquette' came up; read on for a lesson from the instructor herself...

Elena Brouwer--
bastion of etiquette

Thanksgiving, holiday parties, Christmas dinner and New Year's celebrations... so many and all centered around food and drinks!

Other than enjoying my time with clients, friends and relatives, I find it fascinating, as an etiquette consultant, to see how people react and (sometimes) misbehave during the season.

My recommendations:

When invited to someone's house, always bring a present. A good bottle of wine, nicely wrapped, with instructions for the host/hostess to enjoy at another time.
If you choose to bring flowers, bring it in a vase. Hosts are busy enough tending to the guests and should not have to stop to look for [a vase]. Better yet, send flowers ahead of time.
Avoid drinking in excess; alcohol--that truth serum--will make you say and do things you will regret. (Food overindulgence is also noticed by others.)
When an invite is issued just for you, don't assume you can bring a date or friends.
If you are coming from out of town, stay in a hotel (close by); your hosts need time to recuperate and you'll be able to enjoy the freedom of coming and going as you please.
During a holiday dinner, your hosts may ask you to take food home; wait until the meal is over before you start filling up those food care packages!
Restaurant holiday meals need to be planned carefully by the host; pick the menu, choose the wines (ahead of time) and set a timetable for the duration of the meal.
As a nice touch, send a thank you note to your hosts shortly after the event.

THE purpose of having good manners is to make everyone around you enjoy your presence; your poise will be tested under pressure!

Enjoy your holidays!

Elena Brouwer is an international etiquette consultant who travels the world to make it a nicer place to live with good manners. Elena may be contacted by email at: elena@etiquettecentre.com or by phone at: 954.921.0565/866.946.5684 toll free.

Also In Our Latest Giveaway Sack

2011-11-21T00:18:00.000-08:00

"Serve with Champagne"

enjoy with Parma ham

Made in England with extra virgin olive oil, the unmistakable taste of dried mushrooms and sprinkled with sea salt--these porcini mushroom crackers are designed as a complement to champagne and Parma ham, but will also pair well with a cucumber dip or any "luxury supper served on Mondovino crackers."

These and other fine gifts can be found in the market section of The Plaza Food Hall by Todd English or take a chance at winning a whole basket full of food hall treats by participating in our latest giveaway! One winner will be announced on December 5th; good luck!

Holiday Dinner Survival Guide from Susan Blond

2011-11-20T10:18:00.000-08:00

Notably famed for her strong kinship with Andy Warhol (she was shot for his film, Bad, in which she drops a baby out of a high-rise window), Ms. Blond now owns the entertainment and lifestyle publicity agency, Susan Blond, Inc.

Did Somebody Say Confit?

2011-11-19T08:47:00.000-08:00

Blue Ribbon Bakery's Thanksgiving Menu:

click to enlarge

Served 3 to 9 p. m.

How About a "Gâteau In a Cage?"

2011-11-18T15:51:00.000-08:00

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Surprisingly, it does seem rather simple! (and surprisingly, Julia suggests using "any kind of cake," even a store-bought cake!) Skip to 12:05 to watch Julia as she visits with an "absolute whiz in sugar" and watches him tackle the painstaking job of forming the spun sugar cage!

"tweet-tweet-tweet-tweet-tweet-tweet-tweet-tweet!"

Items from our Giveaway featured in the December issue of Food & Wine!

2011-11-17T07:33:00.000-08:00

I wasn't expecting to open my current issue of Food & Wine and find a story about Lior Lev Sercarz, "spiceologist to the stars" staring back at me. But nonetheless... I'm so glad I did; I couldn't be more excited about the spices we're offering in our latest giveaway!

Pierre Poivre and Cancale are Food & Wine's top two picks

Author Susan Choi speaks of a custom blend--made specially for her--by Mr. Sercarz:

Over the next several days, I used the blend with striped bass, lamb and tofu; with eggplant, cauliflower, potatoes and Lebanese flatbread; with eggs, okra and chickpeas... I went through half the sizable jar and cooked nothing that didn't taste good.

If you're not one of the lucky few (excluding his thirty-five celebrity chef-clients) for which Mr. Sercarz has custom-blended for, perhaps you should take part in our latest giveaway which includes three of his top spices!

N. 7 PIERRE POIVRE - Named for an 18th-century French horticulturist and spice trader, this floral blend of eight types of peppercorns is good on steak or a log of chèvre.

N. 11 CANCALE - The fennel seed, dried orange peel and fleur de sel in this delicate mix are delicious on baked fish. They're even better, though, sprinkled on dark chocolate.

N. 5 BREEZE - The combination of tea leaves with anise and lemon creates a zesty floral blend perfect for fish and seafood as well as duck and even desserts. Try sprinkling a bit of the blend into your mixed greens.

One winner will be announced on December 5th. Good luck!

I Know What I'll Bringing this Thanksgiving!

2011-11-16T20:01:00.000-08:00

festejar means "party!"

Domaine La Boheme, "Festejar," Sparkling NV

(PJ Wine, $17.47)

There are thought-provoking wines, wines to collect, wines that need time…need air, need love, need therapy…but this wine doesn’t need anything. No thought, no effort; just open, pour, drink, smile...

First, it’s got bubbles. Who doesn’t like bubbles? But these aren’t just any bubbles. The wine in front of us, the same one that is making us giggle—yes, giggle—with delight is 100% in-bottle fermentation. All the action, all the excitement, occurs beneath its cool, crown cap.

It’s also 100% Gamay—a red grape whose strawberry, minerals, and spice are always welcome at our table—at least when their expression is as pure as it is here...

But forget the lesson. Festejar is the Occitan word for “party,” which is exactly what this wine was born to do.

Strawberry, raspberry, pepper, spice...with fizz! This is soda for adults pure and simple...

Crack it before dinner and watch your guests wonder aloud about where you found this magical, fun, poptastic little sparkler that works as a dynamite aperitif.

So yes, this is a party wine—a before dinner wine—but then we got to thinking: wouldn’t this also be an amazing Thanksgiving wine? Thanks to the acidity and fruit, we’re pretty sure there isn’t an item at the family table—be it protein, starch, or even dessert—that wouldn’t go perfectly with the Festejar...

We know the Big Meal is a few weeks away, but keep this in mind when searching for the one wine at the table that everyone will love—wine geeks, novices, people who don’t normally drink wine, etc...

-PJ Wine

Stuck in New York for Thanksgiving?

2011-11-15T07:49:00.000-08:00

photo - Michael Piazza

I could think of worse places to be stuck. However, the good news is: you have (at least) two great dining options for the big day. Blue Ribbon Bakery will be serving a traditional Thanksgiving dinner along with Benoit, whose foie gras-stuffed turkey almost makes me want to skip home this year...

Thanksgiving Feast at Benoit

November 24th, Noon to 10 p. m.

Come give thanks at Benoit and let us cook for you, your friends, and your family. Enjoy a traditional roasted farm-raised turkey stuffed with chestnuts and foie gras, butternut squash soup with juniper cream and croutons, and try a pomme au four drizzled in maple syrup for dessert. Our team is preparing only the best.

Three-Course-Menu (beverage, tax, and gratuity not included), $59 per person

How To Win in our Latest Giveaway!

2011-11-14T07:24:00.000-08:00

win a signed copy of Chef Todd English's latest cookbook

How would you like:

an autographed copy of Chef Todd Enlgish's (four-time James Beard Award winner) latest cookbook, Cooking in Everyday English
3 exclusive spice blends from La Boîte à Epice ($45.00 retail value)
artisanal (porcini mushroom) wine crackers from Mondovino
and additional surprise goodies!

All you have to do is "like" our Facebook page (click on the "Like" button at the top of the page) and then share one of the links relating to this giveaway on your wall! One winner will be selected at random and announced on December 5th. Good luck!

Cookies, Chips & (Giant) Cupcakes

2011-11-12T20:04:00.000-08:00

salty black-and-white sesame cocktail cookies

photo: Food & Wine

Last night, I did end up going to the Born In NYC pop up shop which featured sweet and sweet-savory cookies by Dorie Greenspan paired with champagne provided by Piper-Heidsieck. Arriving at just past 6:30, there was already a small crowd hovering near the CookieBar table; I had to wait a few minutes before I could even take a peek at the selections.

Planning on enjoying the more savory cookies as dinner, I purchased a sleeve of (miniature) salty black-and-white sesame cocktail cookies (which I'd recently dog eared in the November issue of Food & Wine). The shortbread-style cookies were not as salty or as savory as I had wished for, but nonetheless, I had no problem finishing the entire $10 sleeve in matter of minutes. I was also offered ~~a glass~~ a cup of champagne to go along with the miniature treats--"meant to go along with champagne and wine." Next, it was time for "dessert," for which I'd selected a blondie cookie per a seller's recommendation. Dorie noted aloud, "He's a repeat customer," and picked for me the thickest cookie. I shared it with my friend, Hiroko. It was deliciously scrumptious!

STILL hankering for something sparkling, I took Hiroko around the corner to 10 Downing for 'a glass of wine.'

duck-fat sage fries at 10 Downing

I sat to a glass of Charles de Fère, French sparkling ($12), while Hiroko ordered a chardonnay. While awaiting her selection, she pointed out that in French Women Don't Get Fat (my bible on degustation), Mireille Guiliano says to not drink wine without food. True--but we had just eaten cookies. Nonetheless, we placed an order for duck fat sage fries ($6), to share.

In cad-like behavior, I sprung for the single leaf of fried sage. (I'm mad about it!) And there were also delectable slices of fried garlic scattered throughout. As for the fries, they were an instant knockout! You could certainly taste that they were fried in duck fat (there'd be no fooling of any vegetarians) and eating the fries, along with my sparkling wine, made for an ultra-luxe experience. (dinner at 10 Downing must be amazing) Although at the start, Hiroko and I were amongst just a handful of imbibers at the bar, by the end, I felt we were obstructing in prime real estate. Our bartender was kind enough to pour my last glass of wine on the house, so I returned the favor by quickly closing out our tab and vacating our seats.

HEADING east toward the Broadway Local, we passed Pasticerria Bruno (on Laguardia Place) at where Hiroko had asked if I wouldn't mind stopping in. Pasticerria Bruno is where (nearly) everything is BIG.

huge macarons

massive meringue cookies

and enormous cupcakes!

Even what wasn't oversized was still quite decadent...

nearly enough frosting for a "cup cake cake"

Even though Hiroko left Paticceria Bruno with a smorgasbord of sweets, I left empty-handed. But now, if I'm ever craving a sandwich-sized macaron... I'll know where to go!

Tonight!

2011-11-11T07:12:00.000-08:00

CookieBar cookies and champagne? Count me in!

"... the best chocolate cake you ever put in your mouth!"

2011-11-10T07:04:00.000-08:00

... made of chocolate... and almonds... and rum... and butter!

Lior Lev Sercarz is "Spiceologist to the Stars!"

2011-11-09T12:49:00.000-08:00

three blends from Mr. Sercarz's "La Boîte à Epice" line of spices

That's what Tablet Magazine calls him. Have no doubt though. The thirty-nine year old spiceologist provides his "secret" blends (he forbids anyone else from being present when he grinds [the spices] into his celebrated blends) for top chefs including Daniel Boulud, Laurent Tourondel and Marc Forgione, and is sometimes grinding spices at Le Bernardin as many as six days a week, knowing that "he can save time by grinding the spice quicker and better [than the chef]."

Visit Lior at his shop, La Boîte, or win the above pictured spices (and more) in our latest giveaway!

New Haven's Best Kept Secret!

2011-11-07T10:49:00.000-08:00

fresh palak pakora with sweet &
spicy cilantro mint chutney

--is Thali! Located in the heart of the Ninth Square and just three blocks from Yale's campus, lies Chef Prasad Chirnomula's "jewel in the crown" of Indian regional cuisine restaurants in Connecticut...

LAST Saturday, David had a concert performing with Vigil ensemble at the Yale School of Music and I took the day off to also visit with good friends Luis and Larry. Luis picked David and I up at the Metro North station from where the three of us headed to his apartment to drop off our belongings. There, we met with Larry; and after a tour and settling into the guest room, we all sat down to discuss where we'd be having "late lunch." We decided upon Thali.

Not being our 'main meal' of the day, I was expecting a casual, neighborhood restaurant. But all that had left my mind when upon entering Thali, I'd noticed a plaque commemorating their James Beard Foundation Award. I started late lunch with a "Thali Mary," while Larry opted for a tasty Mumbai Collins. After placing our orders, we snacked on papadum while enjoying our drinks. There seemed to be a lengthy delay with our first course arriving, which was unsettling since we seemed to be the sole diners in the restaurant. But after Luis had had a word with a FOH member, our delay was soon met with wonderment...

malai kofta

My delightfully arranged palak pakora (rice flour dusted crisp spinach leaves) was wonderfully crispy and delicate! The rice flour batter was like a fine filigree on the spinach and surprisingly, my dish was served thoughtfully chilled. (perhaps, explaining the delay) For the main course, I decided upon the vegetarian malai kofta (potato and paneer cheese balls in a mild cardamom flavored sauce). The freshness of the ingredients in the malai kofta was just as pleasing as it was with the chaat and finishing it only left me craving more! Having to wrap up lunch so that David could make it to sound check in time, we didn't get to enjoy any of Thali's sweet delicacies. I guess that just means that I'll have to return to Thali which will be a sweet return for me!

It's Time For Another Giveaway!

2011-11-05T07:31:00.000-07:00

win an autographed copy!

This time around, our good friends at The Plaza Food Hall have contributed a sack full of goodies including: gourmet spices from La Boîte à Epice, artisanal wine crackers from Mondovino, an autographed copy of Chef English's latest cookbook, Cooking in Everyday English plus more! Check in at FROM BEHIND THE OPEN TABLE during the upcoming weeks for details on how to win these great gifts (retailed at $75.00) and more...

Sofia! I've Found It!

2011-11-03T10:52:00.000-07:00

Sofia "Coppola," California, blanc de blancs

Ever since tasting this wine in one of my wine classes back in August, I've been in search of it ever since. I'd finally found it the other night at Home of Cheers Corp. in Chelsea.

UPON entering, I noticed only one smallish refrigerator, behind the counter, stocked with just a few bottles of Moët. I'd asked if they were all their chilled sparkling wines and the "gentleman" behind the counter directed me to a larger case at the opposite end of the store. --"Right side."

I crouched down and scanned all the wines on the bottom shelf from right to left. When he spied this, "I said right side!" (sheesh!) I was happily surprised to find a row of "Sofias," wrapped in pink cellophane on the far, right side. I'd asked how much the Sofia was... to no response. I asked again and met the reply, "On top." I saw no price on the top of the bottle and informed the wineseller to which he sharply replied, "On top! Price on top of case. Very easy!" Not much of a charmer...

I was rung up for the $21.99 bottle and was headed on my way. I don't think I'll be returning there again unless it's to pick up a bottle of Sofia. (decent price for the Sofia, but there were other bottles selling for twice as much as at my usual liquor stores)

ARRIVING home, I quickly extracted the cork and poured myself a taste. Heavy, perfume-y notes of dried flowers. It paired well with our dessert--sweeter than the wine--giving it a drier edge. I definitely wouldn't mind picking up this bottle again, but wouldn't mind finding it elsewhere!

Pumpkin Time!

2011-11-01T12:06:00.000-07:00

Saturday night, amid the season's first snow, I shuttled home with a pumpkin in tow; we were having a pumpkin carving contest at work.

14th Street...

to Inwood

The following morning, I began work on my jack-o'-lantern. I'd wanted to carve one that would be mean and scary looking and I must say that it didn't turn out half bad.

Next, I started sorting out the pumpkin seeds from amongst the innards. Tossing them in olive oil with garlic powder, seasoned salt and chili powder, I roasted them in the oven for about an hour. They made for a tasty treat for the week!

oven roasted seasoned pumpkin seeds

HALLOWEEN Day, our restaurant was quite in the Halloween spirit!

my jack-o'-lantern welcomes bar guests

our staff carved some pretty mean pumpkins!

The owner even encouraged us all to come dressed in costume...

my hostess, "Jessica Rabbit,"
pops a few M&M's

It was a fun day with cute, little trick-or-treaters coming in throughout the evening and at the end, I even won first prize ($100!) for best costume! Now the pressure's on to come up with a just as good (if not better) costume next year!

Good Fish at Moran's

2011-10-31T09:22:00.000-07:00

Saturday, New York was hit with an unwelcome mix of wintry weather; it was the first time I'd seen snowmen before Halloween. At the peak of the storm, I was working a double and only had enough courage to run to nearby Moran's for lunch.

lemon meringue pie at Moran's

Upon entering, I was immediately greeted by the well groomed maître d'. Taking my surroundings in, I was quite surprised by the beauty of it all! (you'd never guess such a gem was hidden behind Moran's ultra unassuming facade) At the end of the entrance stood an elegant arrangement of fresh flowers and and adjacent to that, a fireplace ablaze where many diners seemed to be clustering. And on opposite sides of the dining room, shiny copper pots hung and glass paned cabinets displayed sparkling crystal ware.

At the bar, I was greeted by the bartender who asked if I'd like to start with a drink. I decided upon a glass of "house champagne" ($8) which wasn't as bad as it ~~should~~ could have been. Perusing the (brunch) menu, I finally decided upon fish & chips. ($15)

fresh fish & chips

There seemed to be a slight delay in the arrival of my entrée, but when it finally arrived I was pleased with the results. The fish, albeit a bit overcooked, was fresh and flaky; I'm convinced it wasn't a frozen fillet. And the chips were satisfying too. After clearing my plate away, the bartender asked if I'd like anything else. I asked for the dessert menu. A moment later, he returned with a tray displaying all of the days offerings--how old school! I decided upon lemon meringue pie.

As I enjoyed my dessert, a server--who had been periodically chatting with me throughout my lunch--poured me a glass of port (on the house). They really know how to charm you at Moran's!

Celebrating Champagne Day

2011-10-28T21:08:00.000-07:00

Friday was International Champagne Day!

Last night I'd gone to my first ever pumpkin-carving party. I arrived with three bottles of bubbly in tow, but didn't know that I was supposed to arrive with a pumpkin (as well). Luckily, my dear friend, Karen, came to the rescue and walked the pair of us to a local deli where we picked out two impromptu pumpkins.

Bushwickian Jack-o'-Lanterns

DANNY suitably arrived with a bottle of Moët; unbeknownst to us, in less than three hours it would be National Champagne Day! The following day, I decided I just had to meet up with Danny for (at least) a fluteful of bubbly. Being in midtown already, I texted him to meet me at The Plaza Food Hall. (ristotto tater tots and a glassful of sparkling did sound quite nice!)

sparkling rosé at The Plaza Food Hall

Somewhat taken aback by the Food Hall's $28 price tag for a bona fide glass of champagne, I allowed Danny to select a bottle. He chose Poema, brut rosé cava. (about $45) Now I'm usually not a fan of sparkling rosés, but this one managed to tickle my fancy: clean and crisp as a sparkling white; fruity on the the nose, but not too heavy on the palate.

perhaps the only sparkling rosé I'll spring for

For "brunch" (it was my first meal of the day), I decided to try two things I'd never before had at the Food Hall: grilled chorizo and brandade fritters. ($24 for the pair)

- click to enlarge -

I tasted the fritters first. Pleasant enough and quite different than I'd expected. (I think I was expecting more cod taste, but instead ended up with more fried taste) Next, I tried the grilled chorizo with cippolini onions and a salsa verde-topped crostino. The chorizo, as well, was tasty enough and quite filling. I don't recommend ordering it along with a heavy entrée--I think what I'd selected made for a near-perfect meal.

Plaza Food Hall's pumpkin cheesecake

With Halloween just three days away and our settings aptly decorated with pumpkins, how could we not end our meal with a slice of pumpkin cheesecake to share? (I'd never been that much of cheesecake fan, but in accordance with my server's suggestion, I'd enjoyed this slice on a previous visit) When our server came around for his final check in, I'd told him that that would be all, unless he had any special offerings for "Champagne Day." Shortly thereafter, he returned with two glasses of bubbly, 'on the house.' It never can hurt to ask!

Julia's "Little Bouchées" or "Cheese Tidbits"

2011-10-26T08:53:00.000-07:00

Watch Julia as she makes fromage frit and tartelettes au cheddar in the "Cheese and Wine Party" episode of The French Chef!

Redeeming Some Spotty Service

2011-10-25T09:42:00.000-07:00

I'd recently been on the receiving end of some spotty service and quality at East of Eighth which left me feeling so disheartened, I hadn't gone back. But last Friday, my sister Kim was in town for the night, along with a friend and wanted to meet at East of Eighth. I didn't have the heart to tell her I'd stopped going...

EOE's maître d'hôtel, John, stopped by our table and greeted us with a warm welcome and a round of drinks; the three of us had a short dinner and it was pleasant enough. Yesterday, I had to pick up a second shift at the restaurant. At around 3:30 I asked if I could take an "extra-long break," coming back at five. Wanting to go somewhere I could truly kick back and relax on my ninety-minute break, I headed to East of Eighth.

the view from table ten

Upon landing at the second floor dining room, I was delighted to not only see Gloria--one of my favorite EOE servers--but also my preferred table ten, available. I made myself quite comfortable at the corner banquette and proceeded to review the specials. I decided upon the Maryland crab cake sandwich ($10) and black coffee. While I nibbled from the signature EOE bread basket (baguette, focaccia and cornbread), Gloria continually topped my coffee off, "to keep it hot." My crab cake sandwich arrived and was tasty enough, accompanied by a generous serving of (my favorite) EOE housemade coleslaw. When it came time for dessert, I'd already known what I wanted and ordered it by description. Reviewing my receipt: chocolate roulade. ($6)

East of Eighth's chocolate roulade

The last time I'd ordered the roulade, I wasn't all that impressed. In fact, I concluded that they must buy them in. But on a previous visit, I'd read on the menu, 'all desserts made in house.' Nonetheless, I was craving the creamy, chocolate-espresso roulade...

The roulade was absolutely delicious--creamy, soft and very fresh-tasting. I asked Gloria if the roulade was made in house and she confirmed: yes, it was; along with all the desserts and the bread too, made fresh every morning. Gloria's service missed not a beat, from beginning to end and she even brought me a fresh cup of coffee to go along with my dessert--unrequested. Hopefully, East of Eighth will soon return to their high wave... once again.

Pumpkins Aren't The Only Thing In Season!

2011-10-24T20:24:00.000-07:00

click above image for recipe

Let's not forget about our fine friend, fennel!

Perhaps you'll want to try this recipe for roasted fennel with raisins, walnuts and parsley, from the pages of New York Magazine, at this year's Thanksgiving table!

An O. K. Lunch on St. Marks

2011-10-22T19:11:00.000-07:00

- click to enlarge -

I just returned home from 'brunch' (if you don't eat breakfast, that makes any lunch brunch) with Cynthia on St. Marks Place. She was craving a Crif Dog...

WE met at Crif Dogs around 1 o'clock and after surveying the menu options, placed our orders at the counter. I decided on a tsunami--bacon-wrapped house dog with teriyaki, pineapple and green onions--and a spicy red neck--bacon-wrapped house dog with chili, coleslaw and jalapeños.

I tasted the tsunami Crif Dog first and its first noted quality was the familiar Nathan's-esque snap upon biting into it. I just barely tasted the bacon wrapped around it and while the other ingredients married well enough, only the pineapple seemed to stand out as a notable ingredient. Next, I tasted the spicy red neck. There was nothing memorable about this one except for the heaped upon, nothing special coleslaw. I'd picked the spicy red neck because I'd wanted something spicy, but only toward the end did I visually notice a few finite jalapeños...

Overall, I did like enjoy our cashier, who gave Cynthia and I two "eat me" magnets and I enjoyed my tsunami Crif Dog as well.

AFTER lingering over a long chat, Cynthia and I decided to walk for a bit... in search of something sweet. I'd said that I was in the mood for something gourmet, chocolate-covered and possibly pumpkin. We spotted Jane's Sweet Buns, on the opposite side of the street and decided to take a peek inside. They were serving pumpkin sticky buns.

sticky buns at Jane's Sweet Buns

In addition to the pumpkin buns, Cynthia and I both had an eye on the peanut butter and bacon sticky buns. We decided to order one of each, to share.

First, I tasted the pumpkin sticky bun... which tasted nothing like pumpkin. The bun itself was big, soft and chewy, but not at all sticky. (perhaps they don't glaze the frosted buns) The frosting was tasty enough, but I feel the not-all-that-special bun could have benefited from double frosting, if not more. However, freshness does seem to be their standard.

Next, I tasted the peanut butter and bacon sticky bun, which had much more peanut butter taste than the pumpkin bun had pumpkin. However, its bacon bits seemed to be more of a flashy gimmick rather than a culinary achievement. $8.50 later, I wasn't sure if my $8.50 had been well spent. Overall (culinarily speaking): an O. K. lunch.

It's (Nearly) Halloween at Payard!

2011-10-20T21:06:00.000-07:00

Pumpkin Macaroons

Beginning October 28th, Payard will be offering three special pumpkin-infused treats for a limited time only! Will you cull Payard's pumpkin macaroons or financiers? Or will a pumpkin pound "jack-o'-lantern" cake, with spiced bavarois and pumpkin crème brûlée, be your fancy?

Jack-o'-Lantern Cake

Whatever the decision, you can place your order today by visiting payard.com. (Manhattan delivery, or in-store pick up)

White Truffle Burgers are Back at B&B!

2011-10-19T10:49:00.000-07:00

From lurefishbar.tumblr.com:

Piedmont white truffles are back and that means the B&B white truffle burger (with robiola cheese and truffle aioli) is back for another season. Starts tonight.

Guilty of Marshmallow-Topped Potatoes for Thanksgiving?

2011-10-18T08:30:00.000-07:00

Even Food & Wine's editor, Dana Cowin, has admitted to it being one of her family's specialties. Perhaps this year, you'll want to try this sweet-as-well recipe for sweet potatoes with crumb topping.

Sweet Potatoes With Crumb Topping

Ingredients:

5 pounds sweet potatoes
1 cup packed brown sugar (divided)
¼ cup, plus 2 tablespoons unsalted butter
½ cup all-purpose flour
Salt

Assembly:

Preheat oven to 375°. Scrub potatoes and pierce with fork in several places; place in a single layer on a baking sheet. Bake in preheated oven about fifty minutes or until tender. Let stand until cool enough to handle, about twenty minutes.
Remove and discard (or save) skins. In a large bowl, combine: potatoes; ½ cup of brown sugar; two tablespoons of butter; and salt to taste. Mash with a potato masher until slightly chunky or until desired consistency is reached. Spoon into a greased 13x9x2-inch baking pan.
In a food processor, combine flour and ½ cup brown sugar; pulse until blended. Add ¼ cup butter, cut into small pieces and pulse until the mixture resembles coarse meal. Sprinkle over potatoes.
Bake, covered, in preheated oven for fifteen minutes. Uncover and continue baking twenty five minutes until crumb mixture is lightly browned.

recipe credit: Holiday Menus

My Day of (Thrice) Culinary Delight!

2011-10-15T19:27:00.000-07:00

Yesterday was my Sunday (I'm off Thursdays and Fridays) and I decided to meet up with Cynthia and Danny for 'brunch' at Cookshop.

I enjoyed a bloody Mary while I waited

Cynthia was the first to arrive, followed by Danny, who would be joining us later. We decided to begin with several starters, to share. First: country pâté with bread & butter pickles and three mustards.

easy on the eyes

While the pâté was tasty enough, the three mustards--for me--were the winning champions. (I only wish I knew what the pink mustard contained--it was my favorite of the three) Also arriving on course, was crispy Montauk squid and grilled pork sausage.

my dished out portion of squid salad

and grilled pork sausage and lentils

The squid starter arrived atop a colorful salad containing orange segments, olives and pistachios while the sausage came accompanied with green lentils and some beautifully sautéed Tuscan kale. The squid was not as crispy as I had hoped for, but the sausage was good and meaty; with the lentils and fried kale it'd be a nice accompaniment to a cold winter's day.

For our main, Cynthia and I shared fish tacos, with goat's milk feta--partiallly because our neighbors were having it and it looked rather good--while Danny ordered the house smoked turkey sandwich.

with jalapeño-cabbage slaw, ranchero sauce and lime crema

Cynthia and I also enjoyed, throughout the meal, a lovely bottle of Domaine Gresser, crémant d'Alsace ($65) which was unexpectedly flavorful and juicy. Finally, for dessert, Cynthia and I decided upon the much-mentioned peanut butter & jelly sundae with peanut butter ice cream, concord grape compote and a salted whipped cream.

sassy sundaes!

We both noticed, first, the salted whipped cream which tasted thick and buttery. Diving deeper, we uncovered the layers of ice cream, fruit and crunchy peanut butter crumble! Our sundaes were good to the last scoop--even next to Danny's (also tasty-looking) cranberry cheesecake panna cotta.

I may have to order this on my next visit

Even though the three of us managed to enjoy the whole of "brunch" on Cookshop's outdoor patio, before we reached Eighth Avenue, it began to pour. Cynthia, Danny and I parted ways, via the subway, which ultimately led me uptown to The Plaza Food Hall. David had asked me to bring home leftovers; but since there were none to be brought, I decided to bring home my favorite takeout instead!

stuffed medjool dates from The Plaza Food Hall

For our first starter: medjool dates, stuffed with cabrales cheese and wrapped in jamón serrano, followed by my always-favorite boquerones!

boquerones with toasted garlic, evoo and parsley

The boquerones were done beautifully; sometimes the crostini end up burnt, but this time they managed to fair rather well...

"classic" pizza

For our main, David and I enjoyed a "classic" Todd English flatbread pizza. (now, $4 more than it's original $10 price) The "margherita" pizza was tasty enough, as is, with no additional toppings necessary and while the pizza was less well-done than usual at The Food Hall, I still enjoyed it nonetheless. The final treat in my long day of culinary treats was a handful of "Annie" walnut shortbread cookies from Three Tarts Bakery.

"Annie" walnut shortbread cookies

At 80¢ a piece, they were delightful little treats! And David said they reminded him of the Mexican wedding cakes he'd made (from scratch) for our holiday party last year. His (of course) are better, but these might be a little easier to enjoy on a more regular basis.

(Your Own) Message on a Bottle of Moët & Chandon Champagne!

2011-10-13T09:42:00.000-07:00

personalize your Moët rosé

From our friends at psssst.net, comes word of this special edition "Message on a Bottle" Moët & Chandon rosé champagne!

Moët & Chandon, the world’s leading champagne brand has created this rose champagne gift set that comes with a bottle of Moët & Chandon Rose NV 75cl in a Special Edition rose pink sleeve and a gold marker pen to personalize your gift with a message.

--how fun and clever!

an appropriate gift for a certain type of person

Additionally, I'd like to set something straight, once and for all: the t in Moët is pronounced (the proper pronunciation is mo-wett or m-wet).

Although Moët & Chandon is a French wine the Moët name is of Dutch descent. (the house itself is quite firm on this and takes pains to point it out on factory tours) But usually, inclined to not raise others' brows, I'll say the full name blended together in one fell swoop: Moët-et-Chandon. But if not, I go to lengths to pronounce the t quite sharply!

Food Photos from the S.Pellegrino Sparkles with Bulgari Event

2011-10-11T11:20:00.000-07:00

(click either image to enlarge)

fresh lobster summer rolls & caviar purses

watermelon rings topped with pansies and goat cheese

I'm so going to attempt making the above watermelon rings, which also appear to have a touch of sea salt and black pepper on them. As for the ethereal caviar purses, I don't think I'll be attempting to make them anytime soon...

photos by Jon Simon/Feature Photo Service

Food Finds of the Week

2011-10-10T09:14:00.000-07:00

click the image for full recipe

The November issue of Food & Wine is filled with so many delectable-sounding recipes, I'd dog eared nearly a dozen of its pages. The first recipe, above, sounds so simple and easy that even I (a self-proclaimed non-cook) would have no problem executing it. The next recipe, however, may require the skills of a more seasoned pro:

click image for recipe

recipe cont'd

2. Transfer the mixture to a blender or food processor and pulse until the solids are finely chopped. Wipe out the pot. Strain the bisque into the pot, pressing hard to extract as much of the liquid as possible. Stir in the Worcestershire sauce and hot sauce and season with salt.

3. In a large saucepan, combine the milk with 1 cup of water and bring to a simmer. Add the tapioca and cook, stirring constantly, until the pearls are translucent all the way through, about 15 minutes.

4. Stir the tapioca and its milk into the bisque and add the crab. Spoon the bisque into shallow bowls, garnish with the snipped chives and serve.

MAKE AHEAD The bisque can be prepared through Step 3 and refrigerated overnight.

WINE Brisk northern Italian white: 2009 Abbazia di Novacella Kerner.

ALSO in food finds: today, I came across the wonderful site: Paris by Mouth. PbM is "a flabbergasting collaborative website about eating & drinking in Paris. Yum!" (yum is right) Collectively written by a dozen food and travel writers, PbM showcases fascinating French treats such as (French) pigs in a blanket and foie gras pie!

photo: Patricia Wells

PbM even includes a Parisian restaurant finder and an interactive discussion forum.

ParisbyMouth.com

Lots of Balloons at Crif Dogs' 10 Year Anniversary!

2011-10-07T10:46:00.000-07:00

photo by Bobby Williams for EV Grieve

SADLY, I had to miss out on the event. Did any of you go? How was it??

The S.Pellegrino Sparkles with Bulgari Event!

2011-10-06T05:52:00.000-07:00

a luxuriously boxed bottle was included in the gift bag

Last night was the cocktail reception unveiling the "S. Pellegrino sparkles with Bulgari" bottle at the Bulgari boutique on 5th Avenue. The invitation-only event was held on the boutique's top two floors and was outfitted with servers carrying trays of champagne (white and rosé), wine and sparkling water and a wide variety of hors d'œuvre.

DANNY was my guest for the event and we both started with a glass of champagne accompanied with caviar purses which seemed to be made of chilled, fresh pasta and garnished with a singular flake of gold leaf. Along with tasting both the white and the rosé champagnes, I also enjoyed: truffle croquettes, crusted tuna sashimi, fresh lobster summer rolls and watermelon rings topped with pansies and goat cheese. From the dessert offerings, my favorite was the miniature peanut butter and jelly French macaroons--so cute!

Fifteen minutes before the reception ended, Danny and I decided to make our exits; but before leaving I was handed my "PR gift bag" which along with the special edition bottle, also contained a Bulgari double coiled calf leather bracelet which I gave to Danny for being my guest for the evening. Our next stop for the night was the Mercer Kitchen café where Danny opted for a glass of cava, while I simply ordered a latte.

Danny recoups at table 308

It wasn't long before Danny decided (along with coercion from myself) he could do with a little something to nibble on. We decided to order the black truffle and fontina cheese pizza ($16)--a mainstay at Mercer Kitchen.

black truffle and fontina pizza topped with frisée

The pizza delivered according to its description--but seemed a bit smaller than I remembered... Danny and I skipped (what would have been) dessert, for we had had enough of culinary gluttony for one night!

If Lady Gaga Wasn't A Pop Star...

2011-10-05T08:41:00.000-07:00

... she'd rather be a foodie. (as read in New York Magazine) But it seems being a pop star suits her just fine.

Todd English's Fig & Prosciutto Flatbread!

2011-10-04T09:45:00.000-07:00

fig & prosciutto flatbread with rosemary-scented crust, fig jam
and gorgonzola dolce

Have you ever had the fig & prosciutto flatbread at Todd English's The Plaza Food Hall? It's my go-to/most-recommended dish there! Upon request, my dear friend Tina Heath-Schuttenberg--PFH's marketing manager--provided me with the (until now) secret recipe!

Fig & Prosciutto Flatbread

Ingredients:

2 twelve ounce balls of pizza dough (store-bought is o. k.), at room temperature
All-purpose flour
¼ cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
Salt and freshly ground pepper
½ cup fig jam (from a six-ounce jar)
¼ pound gorgonzola, crumbled (1 cup)
3 ounces sliced prosciutto
1 scallion, white and green parts thinly sliced

Assembly:

Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least forty five minutes for the pizza stone to heat thoroughly.
Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a thirteen-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about two tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop ¼ cup of the fig jam all over the crust, being sure to leave a one inch border of dough all around. Scatter half of the cheese and prosciutto over the dough.
Slide the flatbread onto the stone and bake for about fifteen minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for ten minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.

Thanks, Tina!

MORE On This Week's Culinary Agenda

2011-10-02T08:56:00.000-07:00

bacon-wrapped crif dog with green onions, avocado slices
and everything bagel seasonings

THIS Thursday, October 6th, a ten year anniversary will be celebrated at Crif Dogs NYC where everything will be $1 all day! (yes, everything!) And there will be "lots of other cool things too."

Check out my post, from last year, extolling Crif Dogs' goodness...