maisnonjeblague.com
The blog has moved, but it's just as delicious!
Thursday, October 14, 2010
Thursday, October 7, 2010
Fall Apple Cake
walnuts + vanilla + cinnamon + orange juice + oil + flour + eggs + apples + sugar = fall
Walnuts and sugary, cinnamony apples crown this fall-inspired beautySaturday, October 2, 2010
NYC: Torrisi Italian Specialties
Italian American. No prosciutto di Parma, just Manhattan-made Biellese salumi. Mozzarella made in house. Duck from Long Island. This is a NYC Italian deli, but with the most polished, immaculate, perfected culinary offerings. These guys get it: don't do something new. Instead, take an old, established idea and perfect the hell out of it.
250 Mulberry St. (at Prince)
Eggplant Parm
The Coffee Cake of dreams
$50 prix fixe tasting menu, changes daily
Chicken Parm Hero
oooozing
House Roasted Turkey for the...
Turkey Sandwich Hero to be enjoyed on a bench in...
a lovely serene setting such as Central ParkThis place just received the "NEED IT" seal of approval.
Thursday, September 30, 2010
NYC: Prune
You know those moments when everyone around you -on the streets, on your subway car, in stores, on TV- is whispering the name of something supposedly phenomenal under their breaths like a codeword or a secret chant? Some hidden gem of a place so special and so heavily shroud in mystery that curiosity alone forces you to find and experience its pure genius once and for all? Pruuuune. Pruuuune. Pruuuuuune.
Junipero Gibson with a pickled pearl onion
Ghost of Mary - Like a traditional Bloody Mary, but night time cocktail form. All the thick bloody mary mix had been strained out, leaving its savory, salty essence behind and supplementing lost volume with added vodka.
Quelle ambiance!
French breakfast radishes with sweet butter and sea salt
Roasted marrow bones, parsley salad, sea salt. There's no other way to describe this than: animal butter. Incredible.
Grilled prawns with anchovy butter
Whole grilled bronzini with black peppercorns, fennel oil, thyme, lemon, and gros sel. Mmm so simple.
Butter lettuce and herb salad with mustard vinaigrette. Tasted like the lettuce had just been plucked from the garden and put into this bowl.
Juicy, peak of the season watermelon with lime syrup. So architectural!
Almond cake with roasted black plums and raspberries. DEAR LORD.
54 East 1st Street (between 1st and 2nd Ave.) NYC - LES
Junipero Gibson with a pickled pearl onion
Ghost of Mary - Like a traditional Bloody Mary, but night time cocktail form. All the thick bloody mary mix had been strained out, leaving its savory, salty essence behind and supplementing lost volume with added vodka.
Quelle ambiance!
French breakfast radishes with sweet butter and sea salt
Roasted marrow bones, parsley salad, sea salt. There's no other way to describe this than: animal butter. Incredible.
Grilled prawns with anchovy butter
Whole grilled bronzini with black peppercorns, fennel oil, thyme, lemon, and gros sel. Mmm so simple.
Butter lettuce and herb salad with mustard vinaigrette. Tasted like the lettuce had just been plucked from the garden and put into this bowl.
Juicy, peak of the season watermelon with lime syrup. So architectural!
Almond cake with roasted black plums and raspberries. DEAR LORD.
54 East 1st Street (between 1st and 2nd Ave.) NYC - LESWednesday, September 15, 2010
NYC: Dinner PartE (à la Di Palo's Fine Foods)
It's my day off. Freed from being told what to cook, when, and how to cook it, I took charge and decided to host a dinner party. Ahhh..creative release.
Inspired by my gem of a neighborhood- sandwiched in between Little Italy and Chinatown- I decided to go the Italian route, venturing to Di Palo's Fine Foods on Grand Street to gather ingredients.
This place is an Italian food temple. A shrine to all things Italiano. Large wheels of Parmigiano Reggiano are stacked on the deli counters, as well as homemade rosemary focaccia.
Handmade (by the store) mozzarella. Oh my god. No, but, like..oh my god. Creamy, milky, fresh, tastes like what the cows ate for breakfast. and what I'd like to eat with every meal for the rest of my formerly fresh mozzarella depraved life.
Salumi, salumi, salumi. Prosciutto, prosciutto, prosciutto..hanging from the ceiling like meat ornaments
They hand you free samples of cheeses you want to try. I'm serious. I love these people. All the cheeses are perfectly ripe, and they have selected interesting and complex cheeses from throughout Italy to adorn their deli case.
Slices of hard, salty, goat's milk cheese to sprinkle atop the baby arugula and plum salad that I made, dressed simply with lemon juice, balsamic vinegar, and Frantoia olive oil (shown below)
The plums were of perfect ripeness (and they cost a dollar per 6 at a grocery store in Chinatown!).
Ripe, juicy, sweet, end of summer tomatoes
I hollowed out the tomatoes and stuffed them with a mixture of 7 oz Robiola cheese (diced into pieces), 4 oz Gorgonzola, 8 chives, 1 tsp paprika, 2 tbsp butter, 2 tbsp vodka, a healthy grind of black pepper, and the insides of the tomatoes. Phenomenal.
The full recipe (and Sam Sifton's ode to the tomato): http://www.nytimes.com/2010/09
A dinner party must: a crusty baguette to go with...
Prosciutto, mortadella, and sopresatta (clockwise from top)
Sometimes I think beauty is simplicity. And this dinner party, with simple foods, simple wines, and simply my closest friends, was a thing of beauty.
Inspired by my gem of a neighborhood- sandwiched in between Little Italy and Chinatown- I decided to go the Italian route, venturing to Di Palo's Fine Foods on Grand Street to gather ingredients.
This place is an Italian food temple. A shrine to all things Italiano. Large wheels of Parmigiano Reggiano are stacked on the deli counters, as well as homemade rosemary focaccia.
Handmade (by the store) mozzarella. Oh my god. No, but, like..oh my god. Creamy, milky, fresh, tastes like what the cows ate for breakfast. and what I'd like to eat with every meal for the rest of my formerly fresh mozzarella depraved life.
Salumi, salumi, salumi. Prosciutto, prosciutto, prosciutto..hanging from the ceiling like meat ornaments
They hand you free samples of cheeses you want to try. I'm serious. I love these people. All the cheeses are perfectly ripe, and they have selected interesting and complex cheeses from throughout Italy to adorn their deli case.
Slices of hard, salty, goat's milk cheese to sprinkle atop the baby arugula and plum salad that I made, dressed simply with lemon juice, balsamic vinegar, and Frantoia olive oil (shown below)
The plums were of perfect ripeness (and they cost a dollar per 6 at a grocery store in Chinatown!).
Ripe, juicy, sweet, end of summer tomatoes
I hollowed out the tomatoes and stuffed them with a mixture of 7 oz Robiola cheese (diced into pieces), 4 oz Gorgonzola, 8 chives, 1 tsp paprika, 2 tbsp butter, 2 tbsp vodka, a healthy grind of black pepper, and the insides of the tomatoes. Phenomenal.The full recipe (and Sam Sifton's ode to the tomato): http://www.nytimes.com/2010/09
A dinner party must: a crusty baguette to go with...
Prosciutto, mortadella, and sopresatta (clockwise from top)
Sometimes I think beauty is simplicity. And this dinner party, with simple foods, simple wines, and simply my closest friends, was a thing of beauty.Saturday, September 4, 2010
NYC: Ed's Lobster Bar
When I recently moved into my apartment in Soho, something immediately caught my eye. There was a LOBSTER BAR next store to my apartment building. Appropriate, right? Exactly what I thought. With daddy flying in from LA to help me move in that weekend, Ed's lavishly expensive but insanely scrumptious lobster roll was the perfect welcome lunch. Thanks dad ;)
222 Lafayette Street
Mmm...a light, summery Kolsch beer to relieve us from the sweltering Soho heat
The sunshine poured onto the white brick and light wood bar
Lobster roll. Served with an elegant salad and Ed's Pickles.
The thing about NYC is that people like to specialize. They like to take one thing, be it lobster rolls, doughnuts, meatballs, pomme frites, PB&J, tiki cocktails, or mac & cheese, and they just do it right. And I respect this. No, I don't just respect this, I'm kind of obsessed with this. Do one thing, and do it freaking well. In terms of food and restaurants, sometimes "diversify" is such an exhausting term.
222 Lafayette Street
Mmm...a light, summery Kolsch beer to relieve us from the sweltering Soho heat
The sunshine poured onto the white brick and light wood bar
Lobster roll. Served with an elegant salad and Ed's Pickles.The thing about NYC is that people like to specialize. They like to take one thing, be it lobster rolls, doughnuts, meatballs, pomme frites, PB&J, tiki cocktails, or mac & cheese, and they just do it right. And I respect this. No, I don't just respect this, I'm kind of obsessed with this. Do one thing, and do it freaking well. In terms of food and restaurants, sometimes "diversify" is such an exhausting term.
Monday, August 30, 2010
NYC: The Spotted Pig
Goddamn, I want to own this restaurant. April Bloomfield, I could kiss you. With your perfectly potted pickles and your highly addictive chicken liver toasts and your elegantly simple Pat LaFrieda burger adorned with Roquefort. Stepping into The Spotted Pig is like stepping into my dream residence, and its insanely good food is what I would aspire to cook for myself and my friends inside that home everyday.
So kitchy, so cool
Pickled baby onions, carrots, cornichons, beets
Pickled beet...
*cough* Art *cough*
The Burger: rare, juicy, creamy roquefort cheese, beautiful cross hatch there on the soft bun..perfection
The mussels paled in comparison to the burger and dessert
Cask-conditioned Spotted Pig Bitter (barely carbonated!)
So kitchy, so cool
Pickled baby onions, carrots, cornichons, beets
Pickled beet...*cough* Art *cough*
The Burger: rare, juicy, creamy roquefort cheese, beautiful cross hatch there on the soft bun..perfection
The mussels paled in comparison to the burger and dessert
Cask-conditioned Spotted Pig Bitter (barely carbonated!)
Lemon tart with creme fraiche
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