...more recent posts
nutella snack and drink
loco foco
homestyle granita
egg-o
roll your own
gonna have to try this:
For those of you wanting to try an egg yolk ravioli, they're very easy. Marcella Hazan recommends a cup of flour and two eggs to make a pasta dough, mixed and kneaded till it's satiny, about ten minutes. While it's resting in plastic wrap in the fridge, mix into a cup of ricotta, citrus zest (any kind you like, lemon and orange are great, maybe a little juice), black pepper, espelette if you have it, some chives or minced shallot if you have it, kosher salt (and taste it for to make sure it's delicious). Make a pillow on the pasta for the yolk, put a little cheese on top to protect the yolk, and fold the pasta over it, using water or egg wash to seal the pasta. Boil gently for a few minutes and serve with a brown butter and some julienned parsley. The yellow ooze is worth the effort.
from ruhlman
New Orleans has gotten its beans back.
cant say this guy doesnt have a good press agent.
toast its
Fresh on Reade St is still great IMHO, I go for lunch every year once or twice and maybe its my NE childhood, but great fried clams, fish n chips, and yesterday a sensation manila clams linguine!! They had a Halibut Belly sandwich which is gonna get eaten next lunch!!
inverted baguette
Kefi is a winner, its way uptwon 222W79th but it was delish and well priced, many $15 mains, apps as low as $6......its was all clean, fresh, lots of veggie's, etc.......
an OLIVE GARDEN smokes THE ODEON in the calamari department IMHO
Ok well I only tried them each once in 08 but my first ever experience at the OG was not NG, the pasta was simple and good, the minestrone fine, and the calamari TENDER......while a recent trip to TO the (overfried and rubbery) calamari was a total send back (we didnt) but the Pistou at TO rocked that day......
(updated) this has to be one of the most exciting menu values in NYC in years!!!
Trestle on Tenth
““two” many wines, July 16 to 25
We will be offering two tastings of wine with each course.
seared sweetbread with chioggia beets and walnut dressing
Mauzac: Maison Vergnes, Blanquette de Limoux Brut, “le Berceau”, Languedoc, France, NV
Fer Servadou: Domaine Laurens, Rosé, Marcillac, France, 2007
crawfish and oyster nage with sweet corn
Romorantin: Domaine François Cazin, Cour-Cheverny, “Cuvée Renaissance”, Loire, France 2002
Chenin Blanc: Pinon, Vouvray, “Tradition”, Loire, France, 2006
fresh coriander studded hanger steak fresh porcini mushrooms
Lagrein: Erbhof Unterganzer, Alto Adige, Italy, 2003, (from Magnum)
Teroldego: Foradori “Rotaliano”, Trentino, Italy, 2005
two mountain cheeses and berries
Petit Arvine: Grosjean, Val d'Aosta, Italy, 2007
Petit Arvine: René Favre & Fils, Chamoson, Valais, Switzerland, 2004
$75 with wine $45 without