tag:blogger.com,1999:blog-3152330320327264722024-03-18T21:17:32.908-07:00Manger La Ville!Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-315233032032726472.post-5453441776110081132010-02-08T16:36:00.000-08:002010-02-08T16:45:20.585-08:00MOMMA'S CHILI<!--[endif]--><o:p></o:p><!--[endif]--><o:p></o:p>My mother is a great cook. I probably don’t get her enough credit; I don’t want her head to get too big. But she really is amazing; definitely one of the reasons I cook for a living. She taught me at a very young age the importance of home cooking and about using quality ingredients (local, organic beautiful ingredients). Enough bragging. She makes a mean chili. The key, great spices. Yes the quality of your spices makes a difference. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjyskrzT6LACnHMqD-uxKx8tUHDLl2jjFMkhJgSoawQYjaINRUbieXgTqj4izJq-iso3Snhm4M-lw1U7rrci3cJlq7ZhBbvvlM5GTbphFPxChiMRCu5mC9ehFBOAbznbK782BHy10z_Oe/s1600-h/DSC_0046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjyskrzT6LACnHMqD-uxKx8tUHDLl2jjFMkhJgSoawQYjaINRUbieXgTqj4izJq-iso3Snhm4M-lw1U7rrci3cJlq7ZhBbvvlM5GTbphFPxChiMRCu5mC9ehFBOAbznbK782BHy10z_Oe/s400/DSC_0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5436036627723737010" border="0" /></a> <p class="MsoNormal"><b>Black Bean and Hominy Chili <o:p></o:p></b></p> <p class="MsoNormal">We like to soak our own black beans (Rancho Gordo of course) and hominy. But you could use canned. For the spices, toast your spices in a pan to release all the flavors. And add more to your liking. We get our spices from Tierra Vegetables at the SF Ferry Building Farmers Market. </p> <p class="MsoNormal">1 medium onion diced </p> <p class="MsoNormal">1 large can of tomatoes </p> <p class="MsoNormal">2 cloves of garlic thinly sliced </p> <p class="MsoNormal">2 red bell peppers (or one green, one red) diced </p> <p class="MsoNormal">3 cups Black beans or 2 cans black beans </p> <p class="MsoNormal">1 ½ cups Hominy </p> <p class="MsoNormal">1 tablespoon Smoked onions (this gives it a nice smoky flavor, while being vegetarian. If you are not a vegetarian, you could use ham hock or bacon – or some delicious pork product of your choosing) </p> <p class="MsoNormal">½ tsp. Cayenne gold </p> <p class="MsoNormal">¼ tsp. Chili powder </p> <p class="MsoNormal">½ tsp. Paprika </p> <p class="MsoNormal">½ tsp. Cumin </p> <p class="MsoNormal">Salt to taste </p> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <p class="MsoNormal">Garnishes: </p> <p class="MsoNormal">Cilantro chopped </p> <p class="MsoNormal">Grated Monterey jack cheese </p> <p class="MsoNormal">Thinly sliced scallions</p> <p class="MsoNormal">In a large pot, sweat the onion, garlic and pepper with a large pinch of salt and the toasted spices. When translucent, add the canned tomatoes, the beans (with liquid – if you cooked your own, keep the liquid and add about a cup). Add the hominy and the smoked onions. Let it simmer to let the spices and flavors meld, about an hour. Adjust seasoning. Serve and garnish with cilantro, scallions and Monterey jack. I also like crema, avocado, queso fresco or thin strips of tortilla chips. </p> <p class="MsoNormal">ENJOY!!!</p> <!--EndFragment-->Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com4tag:blogger.com,1999:blog-315233032032726472.post-68974643782819971142009-11-10T15:06:00.000-08:002009-11-10T15:18:48.520-08:00MangerLaVille proud to announce QuicheQuicheWhile I do like writing on my blog, I love cooking far better. Sometimes I would rather not deal with computers at all, but spend all my hours cooking and baking. Due to my high entrepreneurial spirit, I have a new food venture. Quiche Quiche provides seasonal quiches and salads. Check out my website <a href="http://www.quichequiche.com">www.quichequiche.com</a>. Quiche Quiche is also working with <a href="http://www.mealnextdoor.com">www.mealnextdoor.com</a> providing delicious weekday lunches. You can order directly on the site and we deliver to all San Franciscans. I am very excited about this project and I look forward to cookin' up some great lunches. If you don't live in the SF, tell a friend who does.<br />Here is a nice quiche picture for all of you to lust after.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXeHYiYWt9lnejPtko5vToU_1WkuQpK_LnWteWj78qHOQXXyL1sSdBbnLniFF8fcOYoSAnzXcIZ9UVanwpVCuFVoZRb4hMiBQZwrT9epvIhaIhdVHknAq6XTnijy2I-14K4C0QTOTFG3z/s1600-h/DSC_0630.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXeHYiYWt9lnejPtko5vToU_1WkuQpK_LnWteWj78qHOQXXyL1sSdBbnLniFF8fcOYoSAnzXcIZ9UVanwpVCuFVoZRb4hMiBQZwrT9epvIhaIhdVHknAq6XTnijy2I-14K4C0QTOTFG3z/s400/DSC_0630.JPG" alt="" id="BLOGGER_PHOTO_ID_5402617165764850786" border="0" /></a>Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com2tag:blogger.com,1999:blog-315233032032726472.post-13669224434212199862009-09-29T17:06:00.000-07:002009-10-10T13:58:22.288-07:00Open Faced Portobello, Roasted Tomato and Goat Cheese sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisW75HFf4RpE7D-NzIjJhKu1rEmC9vH4X9y9hoz4TK3TdCZv1_W1B-A-s2LEoqvFZnPFTErf9kUvpAQFlOQLsYKq-QKrIKJJOF0DliLQR66hsSu3vLqcD7OjXbns8bN_I_WyBjd-I1UN6r/s1600-h/DSC_0676.JPG"><img id="BLOGGER_PHOTO_ID_5387046480844281762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisW75HFf4RpE7D-NzIjJhKu1rEmC9vH4X9y9hoz4TK3TdCZv1_W1B-A-s2LEoqvFZnPFTErf9kUvpAQFlOQLsYKq-QKrIKJJOF0DliLQR66hsSu3vLqcD7OjXbns8bN_I_WyBjd-I1UN6r/s400/DSC_0676.JPG" border="0" /></a> <meta content="" name="Title"><meta content="" name="Keywords"><meta content="text/html; charset=utf-8" equiv="Content-Type"><meta content="Word.Document" name="ProgId"><meta content="Microsoft Word 11" name="Generator"><meta content="Microsoft Word 11" name="Originator"><style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style>
<br />If you didn’t know, I moved to SF. Along with this, I have started working in restaurants and the only chance I get to cook for myself is for lunch. SO lunch is a big deal now. And I like to make it special and delicious.
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<br /><p class="MsoNormal"><?xml:namespace prefix = o /><o:p></o:p></p><p class="MsoNormal">HOW TO MAKE </p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">When the tomatoes start to fade, (like when they over-ripened on your counter), I slice them drizzle with olive oil, salt, thinly sliced garlic and thyme and roast them in the oven at 375 for about 15 – 25 minutes. The tomato flavor becomes hyper concentrated and well seasoned, perfect for any sandwich. </p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">I thinly slice Portobellos, first taking out the gills with a spoon. I thinly slice onions and I sauté them in olive oil, until very translucent and starting to caramelize. I add the portobellos and cook. I like my mushroom to have some color. I deglaze with balsamic vinegar and cook until dry. Don’t forget to season. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjG7c5wm0jzUiaDsPb91e4Jy8XgLTBfQKTNOMf2nENvgIAg1kbxrIBOAi9zQ1xSTp2sLyudyxnUd4cpCiLcR0_eTrJEPUuDoiU3gtHj8dzFfXv0eX5Oga4KTZW9Bxf4-3vmxgKQBy96EH/s1600-h/DSC_0679.JPG"><img id="BLOGGER_PHOTO_ID_5387046263948175154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjG7c5wm0jzUiaDsPb91e4Jy8XgLTBfQKTNOMf2nENvgIAg1kbxrIBOAi9zQ1xSTp2sLyudyxnUd4cpCiLcR0_eTrJEPUuDoiU3gtHj8dzFfXv0eX5Oga4KTZW9Bxf4-3vmxgKQBy96EH/s400/DSC_0679.JPG" border="0" /></a></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">I toast up bread in the same pan in some olive oil until golden brown. I spread some pesto on the toast. I make a lot of pesto and freeze it. It actually works out really well. Slice my favorite goat cheese, from Bodega Goat Cheese. Honestly his goat cheeses are incredible. Plus he shows me really cute goat pics. I deviate; I put a slice on the pesto-smeared toast, pile on the mushrooms and onions and top with your roasted tomatoes. Chiffonade some basil and sprinkle on top and drizzle some finishing olive oil (this means use the good stuff – I like McEvoy)
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<br />LUNCH IS SERVED
<br /><p class="MsoNormal"><style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--StartFragment--></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">Yes…I had to show two pictures, because they were that good… and that pretty. </p><p></p>
<br />Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com5tag:blogger.com,1999:blog-315233032032726472.post-85706152226922570432009-08-24T11:29:00.000-07:002009-08-24T11:41:59.011-07:00Lunch in Four Small Plates:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYUmg40d6oO437zoDPSxUVz-WsATIDD586O6cWIcUvw_jqEtdSrV2CAE4LIoxV4hWmFMa3bBxrvbRmdeB0bMCogPKju7XWRM2Zy9H7FeBaG70KhaBhz1EfOq5Tl_nIt5oWeTdTV1ppngA/s1600-h/DSC_0616.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYUmg40d6oO437zoDPSxUVz-WsATIDD586O6cWIcUvw_jqEtdSrV2CAE4LIoxV4hWmFMa3bBxrvbRmdeB0bMCogPKju7XWRM2Zy9H7FeBaG70KhaBhz1EfOq5Tl_nIt5oWeTdTV1ppngA/s400/DSC_0616.JPG" alt="" id="BLOGGER_PHOTO_ID_5373600761693574050" border="0" /></a><br />1. Salmon with a couscous salad and lemon mint vinaigrette<br />2. An early girl and orange cherry tomato salad with basil<br />3. Fresh peaches with a lemon pound cake<br />4. Figs and peaches with an aged goat cheese<br /><br />I love making small plates so your palette isn’t tired but your stomach isn’t left empty. One of my favorite things to do is to challenge myself to use of EVERYTHING in my refrigerator. Couscous transforms into a salad with sautéed summer squash, pine nuts and fresh herbs. A quick vinaigrette of grated lemon zest, lemon juice, red wine vinegar, minced shallots, olive oil and lots of mint gets poured over the salmon and drizzles down onto the couscous. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlk9cQrwcDY__8QHCjeJpHQ7C-IGxt3cZrcAMh8d17kMqtoCoQ43GMJSdhWbeiIP_2Xg1zjH1KEeanM_gBENnsTCRDi9rxSBNnReCxE7bonicPs7KdSD9VzfAjZ63Sd-Fw7V5Cty6a-H8/s1600-h/DSC_0617.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlk9cQrwcDY__8QHCjeJpHQ7C-IGxt3cZrcAMh8d17kMqtoCoQ43GMJSdhWbeiIP_2Xg1zjH1KEeanM_gBENnsTCRDi9rxSBNnReCxE7bonicPs7KdSD9VzfAjZ63Sd-Fw7V5Cty6a-H8/s400/DSC_0617.JPG" alt="" id="BLOGGER_PHOTO_ID_5373599613435167346" border="0" /></a>The key to a great tomato salad is to season appropriately. Many times we forget to add enough salt because they already taste acidic. But trust me, adding salt to tomatoes balances out the acidity and actually brings out the more sweet complex flavors. And use the best vinegar and olive oil you can get. Tomatoes only deserve the best. I find it better to toss them first with vinegar, salt and pepper. Then taste and adjust the seasoning. Then drizzle on some fruity olive oil. I like a lot of basil, almost to the point where it becomes an herb and tomato salad. And for dessert a cheese plate and my grandma’s lemon pound cake paired with fresh peaches.<br /><br />If you want any particular recipe please let me know, I would be happy to post it.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com0tag:blogger.com,1999:blog-315233032032726472.post-69191074529603255252009-08-15T22:37:00.000-07:002009-08-17T10:56:13.517-07:00Publican: A Chicago Shrine for the HogVisiting Chicago was such a treat. I know of their culinary reputation, full of heavy hitter chefs and molecular gastronomy. But perhaps due to missing New York, I picked the newest and most New York-ish to try. Publican is situated right outside of the loop next to some very swanky club. And to be honest, Publican seems more crowded and noisy than its neighbor. Communal tables stretch over the long dining room. Placed intermittently throughout are standing tables, kind of like bar seating. A throw to the past bar lines one wall, while other walls are adorned with large almost grotesque pictures of pigs. The assorted country-style plates are mismatched to give it a more rustic feel. Their beer selection was remarkable. They have quite a few beers on tap, ones that are very unique and are rarely seen on tap. Not too mention their extensive bottled beer and wine list seems endless. The beers we tried were complex yet well balanced and very very drinkable. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKz5FDmB7X6G8eToBXW5Joy-RNvqbAnbF727dguz3Gy9Mka7t4L51hLhmI16_Nd6FbxyGZEe7sfz3NhWUN_TKu8AmNRJ29ubTi8H_mVmX7GKOo72GEjEtKoo8Hu5aWUP0EDOSo4O3BZtNS/s1600-h/DSC_0587.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKz5FDmB7X6G8eToBXW5Joy-RNvqbAnbF727dguz3Gy9Mka7t4L51hLhmI16_Nd6FbxyGZEe7sfz3NhWUN_TKu8AmNRJ29ubTi8H_mVmX7GKOo72GEjEtKoo8Hu5aWUP0EDOSo4O3BZtNS/s400/DSC_0587.JPG" alt="" id="BLOGGER_PHOTO_ID_5370990510372806146" border="0" /></a><br />The menu is divided unconventionally, not by appetizers, mains and sides but by category like seafood, pork (yes pork is a category) and vegetables. Things are meant to be shared and vary in portion size. While everything looks delectable, we had to start with pork rinds. Now the one’s you get in bags at your grocery store will pale in comparison, unremarkable to say the least and unnatural in pigginess. These pork rinds seemed freshly fried, delectate with a subtle porkiness. They were lightly coated in what seemed to be chili oil. The next dish we tried were mussels done with ale and beautiful crusty baguette. The mussels were succulent and the flavors were spot on. I truly enjoyed the ale version than the common white wine. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyZPZqhWpny7XixesSejM6TrNlIidbf2sG7JBtZGeNe0yH2ZlGn7aN8KAPbIk1bmBgp72H2xq_a4yChPLJqgTRzqsNoWJ-C9QhzqfSRGSS4Vv8IgIndShi8ePZxuaPcJtMUS2CAv0MoJm/s1600-h/DSC_0589.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyZPZqhWpny7XixesSejM6TrNlIidbf2sG7JBtZGeNe0yH2ZlGn7aN8KAPbIk1bmBgp72H2xq_a4yChPLJqgTRzqsNoWJ-C9QhzqfSRGSS4Vv8IgIndShi8ePZxuaPcJtMUS2CAv0MoJm/s400/DSC_0589.JPG" alt="" id="BLOGGER_PHOTO_ID_5370990741008108002" border="0" /></a>We then tried their infamous half chicken, summer sausage and fries. The chicken in brined in molasses and brown sugar and then grilled. Brining ensures deep penetrating flavor throughout and a moistness that can’t be beat. (I have gone one in length about the virtues of brining) The chicken was almost perfectly cooked; one side of the breast was a tide dry while the other side was tender and plump. The summer sausage was spectacular especially with the chicken. They are known for their vast charcuterie, making various hams, terrines and sausages, and this sausage demonstrated their expertise. The fries were very different than a common fry; they had an earthiness to them, which I couldn’t figure out how they acquired it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4WvI8-Yo47pQT_XKFkkEoUpSMKRKJUHtlf2rfqFOxFYAGfDxLNxWu4GQOtRwz3PUEMMaj2BXkKiqLlG442UDwyBE0j4ZDcroDmGSKenRoC9EQkWOEo5b7TR99yz563PTx63zpRaiK7dg/s1600-h/DSC_0592.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4WvI8-Yo47pQT_XKFkkEoUpSMKRKJUHtlf2rfqFOxFYAGfDxLNxWu4GQOtRwz3PUEMMaj2BXkKiqLlG442UDwyBE0j4ZDcroDmGSKenRoC9EQkWOEo5b7TR99yz563PTx63zpRaiK7dg/s400/DSC_0592.JPG" alt="" id="BLOGGER_PHOTO_ID_5370992150903129922" border="0" /></a><br />For dessert, a strong cup of coffee and their famous Belgian waffle with strawberries and honey butter. I will say the waffle was my least favorite part of the meal. While crispy and buttery, the dish seemed to be lacking. I am not one to complain about simple desserts, I believe those are the one’s you crave and yearn for most. But it just didn’t strike me as exceptional and a sauce was desperately needed.<br />Publican is a restaurant dedicated to PIG, yet they execute everything with ease. The tension between refined restaurant and country home seems to find a balance here at Publican. Overall, this popular new restaurant lives up to his reputation and shouldn’t be missed if in Chicago.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com2tag:blogger.com,1999:blog-315233032032726472.post-86435856374155886072009-07-21T18:16:00.000-07:002009-07-21T19:51:41.843-07:00Grilled Chicken Summer Salad<meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link rel="File-List" href="file://localhost/Users/abby/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>108</o:Words> <o:characters>620</o:Characters> <o:lines>5</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>761</o:CharactersWithSpaces> <o:version>11.1280</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman";} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment-->Yes its true, no salad as a meal. At least that is the name of one of my <a href="http://www.nosaladasameal.com/">favorite blog's</a> and Jeffrey Steingarten devotes a whole chapter in <span style="font-style: italic;">The Man Who Ate Everything</span> about the hazards of salad. But I think this salad can truly be considered a delicious meal, bursting with summer flavors. A quickly made radish and cucumber pickles elevates this salad from the mundane starter to a fully satisfying meal. It is fun festive and not at all mine. I have Gourmet magazine to thank for this delicious salad. Yes, it is a lot of work, but if you have left over chicken and pesto (we keep some homemade in the freezer) you can whip this up in no time. Don’t want to make pesto. I say just make a basil vinaigrette, and it will still have that herb-y punch.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUovaNM-ZE0dvTlBex8RQ0qK5UYD6PI_NyXLg0_vHa0AwKH0oGB0Xk2h2FnShU1tipRvWvJpXVRYWp2BrzkY_Gavh-cfS5wyeFF78-UoUZ5pwEL1dRazLSwz93Zx-kICX0_3tQC62GVbN/s1600-h/DSC_0250.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUovaNM-ZE0dvTlBex8RQ0qK5UYD6PI_NyXLg0_vHa0AwKH0oGB0Xk2h2FnShU1tipRvWvJpXVRYWp2BrzkY_Gavh-cfS5wyeFF78-UoUZ5pwEL1dRazLSwz93Zx-kICX0_3tQC62GVbN/s400/DSC_0250.JPG" alt="" id="BLOGGER_PHOTO_ID_5361110481606120002" border="0" /></a><span style="font-size:100%;">
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<br /></span> <p class="MsoNormal"><!--[if !supportEmptyParas]--> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 11"> <meta name="Originator" content="Microsoft Word 11"> <link rel="File-List" href="file://localhost/Users/abby/Library/Caches/TemporaryItems/msoclip1/01/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>583</o:Words> <o:characters>3325</o:Characters> <o:lines>27</o:Lines> <o:paragraphs>6</o:Paragraphs> <o:characterswithspaces>4083</o:CharactersWithSpaces> <o:version>11.1280</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:donotshowrevisions/> <w:donotprintrevisions/> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:usemarginsfordrawinggridorigin/> </w:WordDocument> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Times New Roman"; panose-1:0 2 2 6 3 5 4 5 2 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:50331648 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:none; mso-layout-grid-align:none; punctuation-wrap:simple; text-autospace:none; font-size:10.0pt; font-family:"Times New Roman"; mso-font-kerning:14.0pt;} table.MsoNormalTable {mso-style-parent:""; font-size:10.0pt; font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.6in; mso-page-numbers:1; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--StartFragment--> </p><p class="MsoNormal"><span style="font-size:100%;"><b>GRILLED CHICKEN SUMMER SALAD<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:100%;">SERVES 6<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">ACTIVE TIME: 1 ½ HR<span style=""> </span>START TO FINISH: 1 ½ HR<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">FOR VINAIGRETTE<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">5 Tbsp red-wine vinegar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 Tbsp plus 2 tsp fresh lemon juice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 Tbsp Dijon mustard<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 small garlic cloves, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¾ tsp sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¾ cup extra-virgin olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¼ cup chopped chives<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">FOR RADISH-CUCUMBER SALAD<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">4 cups water<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1/3 cup kosher salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">2 Tbsp sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">4 garlic cloves, smashed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 tsp black peppercorns<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 bunch radishes<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">4 Persian cucumbers or 1 seedless cucumber<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">½ cup packed flat-lead parsley leaves<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">FOR CHICKPEA SALAD<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 (15- to 19-oz) can chickpeas, rinsed and drained<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¼ cup finely chopped red onion<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 Tbsp chopped mint<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">FOR GREEN BEAN SALAD<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 lb haricots verts or other green beans<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">½ cup whole almonds with skin, toasted and coarsely chopped<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">FOR GRILLED MUSHROOM AND CHICKEN<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¾ lb fresh cremini mushrooms, halved<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¾ lb fresh shitake mushrooms, stem reserved for another use and caps halved<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">2 lb skinless boneless chicken thighs<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">1/3 cup basil pesto<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">FOR TOMATO SALAD<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">2 medium tomatoes, cut into ½-inch thick wedges<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">¼ cup thinly sliced basil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">FOR LETTUCE<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">4 cups thinly sliced romaine, Bibb, and/or Boston lettuce<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">EQUIPMENT: a perforated grill sheet<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">MAKE VINAIGRETTE: Whisk together all vinaigrette ingredients, except oil and chives, with ½ tsp salt and ¼ tsp pepper.<span style=""> </span>Add oil in a slow stream, whisking until emulsified.<span style=""> </span>Whisk in chives.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">MAKE RADISH-CUCUMBER SALAD: Boil water with salt, sugar, garlic, and peppercorns in a 4-qt pot, uncovered, 10 minutes.<span style=""> </span>While brine boils, trim and halves radishes.<span style=""> </span>Halve cucumbers lengthwise and cut crosswise into ½-inch thick slices.<span style=""> </span>Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes.<span style=""> </span>Drain in a colander, discarding garlic and peppercorns.<span style=""> </span>Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.<span style=""> </span>Transfer to a large bowl and chill, uncovered, about 20 minutes.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">MAKE CHICKPEA SALAD:<span style=""> </span>Stir together chickpeas, onion, ¼ cup vinaigrette, and salt and pepper to taste.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">COOK GREEN BEANS:<span style=""> </span>Cook green beans in a large pot of well-salted boiling water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes.<span style=""> </span>Drain.<span style=""> </span>Transfer to a large ice bath to stop cooking.<span style=""> </span>Drain again and pat dry.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">GRILL MUSHROOMS AND CHICKEN:<span style=""> </span>Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).<span style=""> </span>Toss mushrooms with 2 Tbsp vinaigrette and marinate 10 minutes.<span style=""> </span>Grill mushrooms in 2 batches on oiled grill sheet, covered only if using a gas grill, stirring frequently, until golden-brown, about 5 minutes per batch.<span style=""> </span>Toss hot mushrooms with 2 Tbsp vinaigrette.<span style=""> </span>Season chicken with ½ tsp each of salt and pepper.<span style=""> </span>Oil grill rack, then grill chicken over medium-hot charcoal (medium heat for gas), covered only if using a gas grill, turning chicken occasionally and moving it as necessary to avoid flare-ups, until just cooked through, 8 to 10 minutes total.<span style=""> </span>Transfer to a cutting board and let rest 10 minutes.<span style=""> </span>Cut into ½-inch thick slices and toss with pesto in a large bowl.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">DRESS SALADS AND ASSEMBLE DISH:<span style=""> </span>Toss brined cucumbers and radishes with parsley, 3 Tbsp vinaigrette, and salt and pepper to taste.<span style=""> </span>Stir mint into chickpea salad.<span style=""> </span>Toss beans with 2 Tbsp vinaigrette and salt and pepper to taste.<span style=""> </span>Sprinkle with almonds.<span style=""> </span>Toss tomatoes with 3 Tbsp vinaigrette, basil, and salt and pepper to taste.<span style=""> </span>Toss lettuce with 1 Tbsp vinaigrette.<span style=""> </span>Arrange chicken, mushrooms, and salads side by side on a large platter and serve remaining vinaigrette on the side.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">COOKS NOTES: Vinaigrette, without chives, can be made 1 day ahead and chilled.<span style=""> </span>Add chives just before serving.<span style=""> </span>Radish-cucumber salad, without parsley, can be made 1 day ahead and chilled.<span style=""> </span>Add parsley just before serving.<span style=""> </span>Chickpea salad, without mint, can be made 1 day ahead and chilled.<span style=""> </span>Ass mint just before serving.<span style=""> </span>Haricots verts can be cooked 1 day ahead and chilled in a sealable bad lined with paper towels.<span style=""> </span>Mushrooms and chicken can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat.</span></p><p class="MsoNormal">
<br /></p><p class="MsoNormal"><span style="font-size:100%;">JUST FOR FUN: Check out <a href="http://www.youtube.com/user/Littlegirlinkitchen">Little Girl in the Kitchen Videos</a>. Watch one of my favorite 11 year old's cook like she is the next Giada. I have been cooking with her for some time and she truly has exquisite taste. Plus, all recipes in her videos are hers truly. </span><!--EndFragment--><!--[endif]--><o:p></o:p></p><p></p> <!--EndFragment--> Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com3tag:blogger.com,1999:blog-315233032032726472.post-24004421762833916802009-04-17T18:51:00.001-07:002009-04-17T18:54:06.821-07:00Apology and a long needed break....I am sorry I haven't posted in a long time, neither have been reading as many blogs.<br />Writing a blog is hard work. And lately I have been short on time. A lot is happening in my life, cooking school, internship and a job...plus I am trailing at various restaurants to find an externship. I promise to be back, when my energy is up. I appreciate your readership and I hope I haven't driven all of you away. And I will be back hopefully in a week....Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com7tag:blogger.com,1999:blog-315233032032726472.post-68776358657783233992009-03-15T14:20:00.000-07:002009-03-15T14:28:57.413-07:00Asian Carrot SlawThis Asian carrot slaw makes use of beautiful winter carrots that comes in all colors. Although with this light fresh flavors, it will remind you that spring is on its way.<br />I know I should give you quantities. But I don't measure too often and I believe the best way is to taste, 1. you will develop your palette 2. you can fine tune it to your likes and dislikes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkpiykIncYE5_ptzL4O_1UxDYEBbyb5uNWbqI-WUGmtj3yd80WyhgqeAFV0RlKq4CbJV6p07u3kLrX5x_qYDz0cZNyHfpDeHgm2Q8iB_uY79aeivTTL9DyH66FhGTXKZ-O0AMFIsI4NLO/s1600-h/DSC_0002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkpiykIncYE5_ptzL4O_1UxDYEBbyb5uNWbqI-WUGmtj3yd80WyhgqeAFV0RlKq4CbJV6p07u3kLrX5x_qYDz0cZNyHfpDeHgm2Q8iB_uY79aeivTTL9DyH66FhGTXKZ-O0AMFIsI4NLO/s400/DSC_0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5313528488506716866" border="0" /></a><br />ASIAN CARROT SLAW<br />1 bunch assorted carrots cut thinly on a bias<br />1/2 a head of cabbage, thinly shredded<br />1 large red bell pepper in a small julienne<br />4-5 scallions thinly sliced on a bias<br />1/2 bunch cilantro leaves and stems (yes you can eat the stems!!) finely chopped and some wgole for garnish<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivk6DfA9S27TyKjshi8MHa8HKrjPha6kazRj-KGyGJupqGL2B_J9uJfbUIn9OW9sDoHAeXXbDBJGDEfPJMB13A4KFxNzTY53UiIYO5oq_eV0eAiuEW4LEj2IlHGjnnz5_MDx2WvyLOzac_/s1600-h/DSC_0013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivk6DfA9S27TyKjshi8MHa8HKrjPha6kazRj-KGyGJupqGL2B_J9uJfbUIn9OW9sDoHAeXXbDBJGDEfPJMB13A4KFxNzTY53UiIYO5oq_eV0eAiuEW4LEj2IlHGjnnz5_MDx2WvyLOzac_/s400/DSC_0013.JPG" alt="" id="BLOGGER_PHOTO_ID_5313528624926476002" border="0" /></a><br />To make the vinaigrette, combine:<br />You want to taste to have a balance of sour, sweet and spicy:<br /><br />Rice wine vinegar<br />Sugar (or use agave or honey)<br />Sesame oil (just a few drops)<br />Peanut oil<br />Salt<br />Sambal (hot sauce)<br />Sesame seeds<br />Grated ginger<br /><br />I served this slaw with a miso marinated piece of halibut. It was delicious.<br /><br />You might not know this, but I am highly interested in all issues pertaining to food, especially how our food is produced in America. I try to be open minded about new ways to create sustainability. I thought this <a href="http://www.motherjones.com/environment/2009/02/spoiled-organic-and-local-so-2008?page=3">article "Spoiled: Organic and Local is so 2008"</a> was well researched, and yet controversial. Not everything I agree with. But I do think the ideas addressed in the piece are compelling: 1. We need to take action now, not later, now 2. And we might want to look at sustainability from all angles, to food miles, pesticides, feeding everyone, cost and so forth. Let me know your thoughts.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com17tag:blogger.com,1999:blog-315233032032726472.post-63407542598023398962009-03-01T20:03:00.000-08:002009-03-01T20:12:21.737-08:00Duck Confit: How ToDuck confit is a process, like anything good it takes time, care and a lot of love.<br />Confit means braising in its own fat.<br />I prepared duck confit for my wonderful boyfriend. We love eating it at the Modern (NYC), as well as Balthazar, even Egg (Brooklyn) has a pretty swanky southern version. I paired mine with a blood orange sauce, a simple arugula salad with blood oranges and pommes lyonnaise (a thinly sliced potato cake). But it can be eaten a number of ways.<br />Duck confit was a way to preserve the duck during the winter. After being braised in its own fat, it is stored in a cold place. It lightly ferments giving it a more complex flavor, kind of like cheese. The duck leg can be taken out of the fat and reheated, pair it with a cabbage, chestnut and walnut salad for a winter meal, or serve it over mushroom risotto to complement the richness. Any way you serve it, you will sure enjoy the benefits of your very own duck confit.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhehyphenhyphenAbCdioVen1E9NDeKKViTGL2YVK7DATNRw78bsLKJAa5h8bTECy23PCUMceDs6it9QU63fa09YL8Bbajj78lOCuP8z3trJzM3GnbQNbbDSqy2jSSWoEqCQDVJG4Ke10UqeQBUGbO9/s1600-h/DSC_0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhehyphenhyphenAbCdioVen1E9NDeKKViTGL2YVK7DATNRw78bsLKJAa5h8bTECy23PCUMceDs6it9QU63fa09YL8Bbajj78lOCuP8z3trJzM3GnbQNbbDSqy2jSSWoEqCQDVJG4Ke10UqeQBUGbO9/s400/DSC_0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5308437191260125906" border="0" /></a><br />The duck confit process is a long one, but not unattainable for the home cook.<br /><br />1. Remove the thigh bone from the duck legs, but keep in the bone for the drumstick. Trim off excess fat.<br />2. Make a rub of salt, shallots, thyme and parsley in a food processor. Liberally rub all over the duck legs. Places in a colander or perforated pan with a pan or bowl underneath. Place a weight on top of the duck legs. This is to draw out excess moisture.<br />3. Put in the fridge overnight.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuHC_BYsSt6GPM2VO6A7a5E85ReNudxQ2qwFKfERrew26d7U_kfI2Su9l_8w9iwsgxEZBdP5pZ8EW_fwRbvqVJifqGrL8TQ4nOgR5P3JCweei9Cb58kbkVQ2QzEUGHgDyLTUEdqLchEnW/s1600-h/DSC_0022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuHC_BYsSt6GPM2VO6A7a5E85ReNudxQ2qwFKfERrew26d7U_kfI2Su9l_8w9iwsgxEZBdP5pZ8EW_fwRbvqVJifqGrL8TQ4nOgR5P3JCweei9Cb58kbkVQ2QzEUGHgDyLTUEdqLchEnW/s400/DSC_0022.JPG" alt="" id="BLOGGER_PHOTO_ID_5308437019082206706" border="0" /></a><br />NEXT DAY<br />1. Scrape off the rub and heat a lot of duck fat into a large rondeau.<br />2. Add bay leafs, thyme and black peppercorns. Just a decent sprinkling of all.<br />3. Place duck legs in the fat and place a plate on top.<br />4. Put in a 300-degree oven. They will probably take 3 hours. They will be tender and delicate.<br />5. Store the duck legs in their own fat and refrigerate. The more they sit, the more they ferment.<br />6. When you are ready, carefully lift the duck out of the fat and place on a rack over a sheet tray. Bake at 400 until skin is crispy and delicious.<br />7. Serve and enjoy the duck of your labor!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYXrigei4medClWSIAZJCZlQpWxk0A2os0gO5NrjG_q-1xxt1R_WlB_eSaicYH8qQWTL36sWstGXYOtXsJU9jdEtNi3d4_sYbIIvdyZyQAalfK95G21qPbdbZDyCLGANztrqPm1uEcHWf/s1600-h/DSC_0025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYXrigei4medClWSIAZJCZlQpWxk0A2os0gO5NrjG_q-1xxt1R_WlB_eSaicYH8qQWTL36sWstGXYOtXsJU9jdEtNi3d4_sYbIIvdyZyQAalfK95G21qPbdbZDyCLGANztrqPm1uEcHWf/s400/DSC_0025.JPG" alt="" id="BLOGGER_PHOTO_ID_5308436758731254034" border="0" /></a><br /><br />Where to buy duck legs ( make sure they are Moulard):<br /><br /><ul><li>D’Artagnan<a href="http://www.dartagnan.com/"> :http://www.dartagnan.com/</a></li><li>Citerella sells Hudson Valley Foie Gras</li><li>And check out the Farmer's Market in Union Square for other local purveyors. </li></ul><br />I would like to apologize for not posting in a while. I got addicted to a TV show, “Friday Night Lights.” Don’t start you will be addicted…it will suck you in and consume endless hours. But I am back….and ready to blog!!!Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com15tag:blogger.com,1999:blog-315233032032726472.post-74671914768438744622009-02-16T08:16:00.000-08:002009-02-16T08:35:21.427-08:00Here are a few of my favorite things…This post is dedicated to my delicious food discoveries that I have made. I hope to share a few of them with you every month. Feel free to send me an email with your recommendations.<br /><br /><span style="font-weight: bold;">Jasmine Pearl Tea </span><br /><br />Jasmine pearl is a fragrant but light green tea. Each grey/green leaf is left in tact, and rolled into a little ball, looking like a cocoon of a moth. Actually it is supposed to look like little pearls. In hot water, the leaves unwind from their ball and release their full aroma. This tea is a perfect afternoon treat, mellow, perfumed and sweet.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xkvbn7aVv8I1TpXqQRRU1KvGkUByB6BT_DhTRcwH4erE4qQXzgCfw3U-AFRNZ2tTVykh2PLrbIThp0wsxpmEfWa5eBCDjKrMInq7XA3N0nJ5o4sZAGuy3skDqGMV9GESXXUuNPjMRLb3/s1600-h/DSC_0034.JPG"><img style="cursor: pointer; width: 206px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xkvbn7aVv8I1TpXqQRRU1KvGkUByB6BT_DhTRcwH4erE4qQXzgCfw3U-AFRNZ2tTVykh2PLrbIThp0wsxpmEfWa5eBCDjKrMInq7XA3N0nJ5o4sZAGuy3skDqGMV9GESXXUuNPjMRLb3/s200/DSC_0034.JPG" alt="" id="BLOGGER_PHOTO_ID_5303432772805804114" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO18IT6ByWHTRsCkW9RyJikoVqXQ8ontlluJ5uOxiEDjhN-L8C6gh4iUYPKYZ-O4hbEtkkMwtunVZdTBJl7NQSAhDDm25v1BaTOP9jAHVmMSDvXRJggsO-2XF_hk68XUfvheVjtxEJ_T2/s1600-h/DSC_0043.JPG"><img style="cursor: pointer; width: 174px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWO18IT6ByWHTRsCkW9RyJikoVqXQ8ontlluJ5uOxiEDjhN-L8C6gh4iUYPKYZ-O4hbEtkkMwtunVZdTBJl7NQSAhDDm25v1BaTOP9jAHVmMSDvXRJggsO-2XF_hk68XUfvheVjtxEJ_T2/s200/DSC_0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5303432915967671346" border="0" /></a><br />These tea leaves are plucked from the Fuding Da Bai Cha plant, processed like green tea and then scented with jasmine flower. They are hand rolled into pearls. For that reason, this tea is a bit pricier but worth it.<br /><br />I purchased my tea at the Imperial Tea Court at the Ferry Building in San Francisco. You can also purchase it online at many websites.<br /><br /><span style="font-weight: bold;">Whole Foods Organic Seeduction Bread</span><br /><br />Maybe this could be a great Valentine’s day loaf? I mean the bread is called “seeduction.” But I have my own theory. Once you get one bite, you will become seduced by all the seeds and you won’t be able to stop. Good, since its chock full of seeds and whole wheat.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0sMOu09hp5NeezvpT3CbPqTa5Ojnz5pSYanMnGL_R1ZgcjpUjqIOulY8DSBSiWkJLlg1fWzc6VX0qICYRv86anwgdKFyzTrdVdL4siBB6t0vHl-scL7s8J9U1gf2Sf9EQGDxGjJDdnw6/s1600-h/DSC_0016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0sMOu09hp5NeezvpT3CbPqTa5Ojnz5pSYanMnGL_R1ZgcjpUjqIOulY8DSBSiWkJLlg1fWzc6VX0qICYRv86anwgdKFyzTrdVdL4siBB6t0vHl-scL7s8J9U1gf2Sf9EQGDxGjJDdnw6/s400/DSC_0016.JPG" alt="" id="BLOGGER_PHOTO_ID_5303431049207392306" border="0" /></a><br />Did you know birds don’t really have a sense of taste, they like the tactile experience of food, that is why they like crunchy things, like seeds. I am not saying this loaf would be good for a bird, but to be honest, it does have a lot of the same seeds you might feed to one: millet, poppy seeds, sunflower seeds.<br /><br />This is definitely a bread for the seed lover, if not, you might be surprised that you were (again not trying to say you are a bird.) It is nutty, dense but not too dense, makes you feel a bit healthier , and has a subtle sweetness.<br /><br />What it taste great with: honey and bananas, farmers cheese with fresh herbs, shallots, a little olive oil and vinegar, or some high quality butter.<br /><br />Want to try to make this loaf yourself: check out <a style="font-weight: bold;" href="http://allrecipes.com/Recipe/Seeduction-Bread/Detail.aspx">t</a><a style="font-weight: bold;" href="http://allrecipes.com/Recipe/Seeduction-Bread/Detail.aspx">his recipe.</a><br /><br /><br /><br /><span style="font-weight: bold;">Pickled Eggs </span><br /><br />Who would have thought this southern specialty (and an English bar food) would be so immensely delicious. These pickled eggs are pickled with beet juice (the water the beets were cooked in), apple cider vinegar, sugar, salt, bay leaves, thyme, onions and garlic. The hard boiled eggs taste pre-seasoned, and with their unusual color it make them an oddity that would be the talk of your next party. Or you can make some for your acidic hungry boyfriend ( like I did.)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitH-Xs4yz9YchqhuucLIJ1gqUMfSQFhuHLzYD90Sr2uxrobIG3VcahaNs6CPV6CIAM5D1pJ604FcVSwmKk0jR-ZbCr6U0JMxIOFnfThzFIcxG0zyvXC-sSTskuux0QXmkQ4RdYosh3WFzf/s1600-h/DSC_0018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitH-Xs4yz9YchqhuucLIJ1gqUMfSQFhuHLzYD90Sr2uxrobIG3VcahaNs6CPV6CIAM5D1pJ604FcVSwmKk0jR-ZbCr6U0JMxIOFnfThzFIcxG0zyvXC-sSTskuux0QXmkQ4RdYosh3WFzf/s400/DSC_0018.JPG" alt="" id="BLOGGER_PHOTO_ID_5303431292198769730" border="0" /></a><br />Check out this <a style="font-weight: bold;" href="http://chowhound.chow.com/topics/368371">pickled egg chow hound post</a> to get inspired to make your own:Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com17tag:blogger.com,1999:blog-315233032032726472.post-79837923920789715012009-02-08T10:06:00.000-08:002009-02-08T10:27:15.441-08:00Brown Sugar Pound Cake Cupcakes with a Brown Butter Glaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nKvFuiEtCbpI_7EVH-JDJ3Ctgsl_-t2QNDDsU0W1j6oXTofRl4taxzhAQR491C5Yj_6Qc7M9c5M5AJaPA_nUrQMlgg1PijVRDrDreQW947Bib7Lqll6SDwUaJQ8T5v4yG507Qq5US4_S/s1600-h/DSC_0033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nKvFuiEtCbpI_7EVH-JDJ3Ctgsl_-t2QNDDsU0W1j6oXTofRl4taxzhAQR491C5Yj_6Qc7M9c5M5AJaPA_nUrQMlgg1PijVRDrDreQW947Bib7Lqll6SDwUaJQ8T5v4yG507Qq5US4_S/s400/DSC_0033.JPG" alt="" id="BLOGGER_PHOTO_ID_5300491385405693618" border="0" /></a><br />I am kind a sick of all these cupcakes. That’s why I chose to make more of them. I am a girl of many contradictions. But these cupcakes are such that in my mind they don’t necessarily qualify as one, ( honestly anything in a cupcake shape is a cupcake. If it looks like a cupcake, it is.) Yet, the pound cake texture makes them less of a cupcake more of a dense brown sugary individual pound cake, glazed with a brown butter glaze. I loved the nutty roasted flavor of the brown butter; it really complemented the brown sugar pound cake, making the flavors a bit more intriguing.<br />You can find the recipe for these delicious cupcakes at Martha Stewart's website (the cupcake queen. She is even coming out with a cupcake book!) <a style="font-weight: bold;" href="http://www.marthastewart.com/recipe/brown-sugar-pound-cupcakes-with-brown-butter-glaze?backto=true">Click here</a> for the recipe.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtK2nMoQpF4UheqYe9u1oQnohE0EWqNUTMamQqxTVD7sE4w90W-K2ZynrGIUNgKf6j2_0ElrTLSd_YRYv2ThrMCKdoDvr8D0d7tSRYNYYSV5ScHqvBIABQtzURNa7V50H6-Ba8Jh7l2V_/s1600-h/DSC_0038.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtK2nMoQpF4UheqYe9u1oQnohE0EWqNUTMamQqxTVD7sE4w90W-K2ZynrGIUNgKf6j2_0ElrTLSd_YRYv2ThrMCKdoDvr8D0d7tSRYNYYSV5ScHqvBIABQtzURNa7V50H6-Ba8Jh7l2V_/s400/DSC_0038.JPG" alt="" id="BLOGGER_PHOTO_ID_5300493908294615810" border="0" /></a><br /><span style="font-weight: bold;">BROWN BUTTER? </span><br />Perhaps you don’t know what it is, or perhaps you think it is simply burnt butter. It is not and learning how to make it will prove very fruitful:<br />1. You can make this cupcakes.<br />2. Brown butter or beurre noisette in French makes such a nice accompaniment to many other things: gnocchi, pasta, winter squash, sautéed sole and much more.<br /><br /><span style="font-weight: bold;">How to properly brown butter:</span><br />First you need to realize what your outcome should be: Burnt will taste well, burnt, acrid and highly disagreeable. Browned butter will taste highly aromatic, nutty and roasted. Browning butter is simply caramelizing the solid milk fats. Harold McGee says:” Their flavor is deepened by heating the butter to about 250F until its water boils off and the molecules in the white residue, milk sugar and protein, react with each other to form brown pigments and new aromas.” I think the best way is to slowly heat it. This way you have much more control. You can see the colors start to slowly change. I would take it off the heat right before it hits that deeper nutty color, due to carryover cooking.<br />For instance, in this recipe, the butter needs to cool. By cooling it you can easily pour off the brown butter and not the milk solids floating at the top.<br />To see pictures and a step-by-step tutorial, check out <a style="font-weight: bold;" href="http://blog.ruhlman.com/ruhlmancom/2008/03/elements-of-c-1.html">Michael Rhulman’s blog</a>.<br />ENJOY!!!Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com17tag:blogger.com,1999:blog-315233032032726472.post-66066095456219996212009-01-31T12:52:00.000-08:002009-02-01T19:34:10.985-08:00Artichoke Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykdyj1NxN72Sxfou8lzh5vamV6mxJ0FBr89AxLwloIUGmsY5H-Xs-NiuJefIsmnQFhuYcnHzFT3xBoXW5nb8YzO7tOIezWXQt8h6tvp85x7gCVInSqG77IyhJnV7FdVvLz_i1J6D-nzWj/s1600-h/DSC_0013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykdyj1NxN72Sxfou8lzh5vamV6mxJ0FBr89AxLwloIUGmsY5H-Xs-NiuJefIsmnQFhuYcnHzFT3xBoXW5nb8YzO7tOIezWXQt8h6tvp85x7gCVInSqG77IyhJnV7FdVvLz_i1J6D-nzWj/s400/DSC_0013.JPG" alt="" id="BLOGGER_PHOTO_ID_5297942007918808370" border="0" /></a><br />After doing what seems like endless amounts of dishes in culinary school, I am exhausted. I want to:<br />1. Get away from my classmates who decided to be lazy and did nothing but watch some of us do all the dishes<br />2. Sit down and never get up<br />3. Vegetate and distract myself with fun things (eating anyone?)<br /><br />When I got to accomplish all these activities, I was in a much better mood. I met my friend and decided to try a decadent and giant pizza at artichoke. Artichoke Pizza has an old New Yorker appeal, but with a gourmet sophisticated touch. It is simply a storefront, no tables, just a counter, where you order your pizza or slice and huddle on the sidewalk (no matter if it is a cold winter night.) The ceiling is an art decoWe ordered a whole pizza (for two-quite ambitious seeing as though they serve one size 18 inches.), the artichoke and spinach.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLn2fjPC4EeCoC8zYOTwygdTFGFfv2wSPLwvaV7n11ZXMWxN6PFCBinKA1p_H_tJjCASFkqmZZ03nLxN-iKzAwJ94tkILPPK72mEutJ7g3k3SefHoJD0ip2ILCaPzHL-v81qoFOHxTabk9/s1600-h/DSC_0015.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLn2fjPC4EeCoC8zYOTwygdTFGFfv2wSPLwvaV7n11ZXMWxN6PFCBinKA1p_H_tJjCASFkqmZZ03nLxN-iKzAwJ94tkILPPK72mEutJ7g3k3SefHoJD0ip2ILCaPzHL-v81qoFOHxTabk9/s400/DSC_0015.JPG" alt="" id="BLOGGER_PHOTO_ID_5297942155836586114" border="0" /></a> This creamy white pizza, with bubble up brown cheese and crispy chewy crust was filling and amazing. It was a very comforting pizza. It taste as though someone smeared artichoke spinach dip over the pizza, added a few tender artichoke leaves and some mozzarella and baked it to oozing savory perfection. It was a very different pizza than I was used to, not a bad thing. But different. I have never really had a creamy pizza. It is something you can’t eat too much of, or maybe you can and just get really sick. We paired this pizza with woodchuck hard apple cider, which seemed like the perfect beverage with this pizza. Sweet granny smith cider cut the heaviness and creaminess of the pizza. For that day, after all those dirty dishes, artichoke pizza was what I definitely needed. It is an indulgence for sure.<br /><br />Artichoke Pizza<br />328 E. 14th street<br />NY, NY 10003<br />212-228-2004Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com22tag:blogger.com,1999:blog-315233032032726472.post-43095259171323474162009-01-25T18:38:00.000-08:002009-01-25T18:43:20.573-08:00Commitments to Being HealthyGoing to cooking school is hard. You are probably thinking, all the burns, the standing on your feet, the endless repetition. You are wrong; it is the endless consumption of food, good food, but fatty and rich (most of the time.) So this year is a fresh start and that means battling my cooking school consumption. How will I do it? Cook more…. By cooking at home, I can make healthy and flavorful meals. I don’t really think it terms of healthy, but what I enjoy eating. It just so happens this recipe is both healthy and delicious. I used the recipe from Martha Stewart Living. Asian fish en papillote contains in its pouch wild fluke with bok choy, lime, hot chili, and cilantro. I made a side of rice (I used brown) with shitake mushroom and scallions. I added a few touches to bump up the flavor. I sautéed the shitakes in sesame oil.<br />And I also add a splash of soy sauce to the papillote which when cooked creates a balanced sauce.<br />I make extra brown rice and mushroom so I can make fried rice the next day, with veggies and tofu. 2 healthy meals in one.<br />Here are the recipes:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATM1K38agIYeLKjOBjaLfWBhTK-rMkeJ-OfhRz0JycU1lBVPJ9IHW9dKGroVDT1At1qmiaaMXMMgJgqVtx09BzqjsIp5i9MYsF71LTcjGG_yAN915K-Dnr1f9RyRmmGykz2uvQMIdsisy/s1600-h/DSC_0048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATM1K38agIYeLKjOBjaLfWBhTK-rMkeJ-OfhRz0JycU1lBVPJ9IHW9dKGroVDT1At1qmiaaMXMMgJgqVtx09BzqjsIp5i9MYsF71LTcjGG_yAN915K-Dnr1f9RyRmmGykz2uvQMIdsisy/s400/DSC_0048.JPG" alt="" id="BLOGGER_PHOTO_ID_5295426938756545442" border="0" /></a><br /><span style="font-weight: bold;">Fish en papillote </span><br />Serves 4<br />Zest from 2 limes, finely shredded<br />3 limes juiced<br />4 garlic cloves, thinly sliced<br />1 piece (2 inches) ginger, peeled and julienned<br />1 medium red onion, halved and thinly sliced<br />2 mild to spicy red chilies, halved<br />4 fillets (6 oz ach) black bass, halibut, or striped bass (I used fluke)<br />4 head baby bok choy<br />½ cup extra virgin olive oil<br />Coarse salt and freshly ground pepper<br />8 sprigs fresh cilantro<br /><br />1. Preheat oven to 450. Mix lime zest and juice, garlic, ginger, onion and chilies in a medium bowl. Fold four 20-inh pieces of parchment in half lengthwise. Unfold and place 1 fillet and 1 head of bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs of cilantro. (Here is where I sprinkled a little soy sauce over the top.)<br />2. Fold parchment over fish, making small overlapping folds along the edges and sealing with a paper clip. Place on rimmed baking sheet. Roast until parchment puffs, 10-12 minutes. Carefully cut packets, avoiding escaping steam and serve.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMMq0miMYbGXy2HeqlHuNpGxSp_XOc5XeqYK_gdy_P2LVep_x8A96gvkXryAJYHiaTgyDqK7uI7u_WSnVO-uwpjqAmaf3bmJ5j3zd65n7oXjwkIawy3AbGzuM8uMvW_5gCw279ggkpU4E/s1600-h/DSC_0049.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMMq0miMYbGXy2HeqlHuNpGxSp_XOc5XeqYK_gdy_P2LVep_x8A96gvkXryAJYHiaTgyDqK7uI7u_WSnVO-uwpjqAmaf3bmJ5j3zd65n7oXjwkIawy3AbGzuM8uMvW_5gCw279ggkpU4E/s400/DSC_0049.JPG" alt="" id="BLOGGER_PHOTO_ID_5295427197929892322" border="0" /></a><br /><br /><span style="font-weight: bold;">Jasmine Rice with Shitakes and Scallions </span><br />1 ½ cups water<br />1 cup jasmine rice, rinsed well<br />5 tablespoons extra-virgin olive oil<br />Coarse salt and pepper<br />4 oz shitake mushrooms, stems discarded, caps cut into ¼ inch thick slices<br />2 garlic cloves, thinly sliced<br />1 tablespoon rice-wine vinegar<br />1 scallion cut into 2 inch-long pieces, thinly sliced lengthwise<br /><br />1. Bring water and rice to a boil in a small pot. Reduce heat, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat, stir in 1 tablespoon oil, and seasons with salt and pepper. Cover and let stand.<br />2. Meanwhile, heat remaining oil (I used a little sesame oil) in a large sauté pan over medium-high heat. Add shitakes in a single layer, and cook, stirring often until browned and crisp, about 3 minutes. Reduce heat to medium and cook for 2 minutes more. Add garlic and cook until light golden brown. Stir in vinegar and season with salt and pepper. Transfer rice to a platter, top with shitake mixture and sprinkle with scallions.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com14tag:blogger.com,1999:blog-315233032032726472.post-51667904728561990682009-01-17T20:28:00.000-08:002009-01-17T20:31:39.367-08:00White Bean and Fried Sage CrostiniIt is always hard to find appetizers that are seasonal, delicious and bite size. I love the white bean crostinis at Otto, Mario Batali’s pizza place in New York. They are drizzled with olive oil and hot pepper flakes. I used to only go to Otto’s on Tuesday, because that’s the only day they have them. So, I decided to make my own. I used Rancho Gordo beans. They are the most fabulous beans and honestly, if you try them, you will never want to eat a canned bean again. Yeah, they take a little bit of work, you have to soak them for hours and them cook them for another hour or so. But your hard work pays off. I think when people realize the versatility and diversity of legumes; they will be bean lovers for life. My boyfriend has become one, and it makes me really proud.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkISA_BRvG4Hc4gxyqlxRzwf1k-w9OQhOAK0gpKQNbw8euLmqDTDNI14kjHDN0-p1JEF_ru8KN1mg0zRm7NwosvFUQYoAC8H1jfj68y_7FAAJVdrgti7Oaeq6C3CFIvlz83-C5-jD1qq-/s1600-h/DSC_0003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkISA_BRvG4Hc4gxyqlxRzwf1k-w9OQhOAK0gpKQNbw8euLmqDTDNI14kjHDN0-p1JEF_ru8KN1mg0zRm7NwosvFUQYoAC8H1jfj68y_7FAAJVdrgti7Oaeq6C3CFIvlz83-C5-jD1qq-/s400/DSC_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5292486467814772402" border="0" /></a><br />To honor these delicious white beans, I like to keep it simple to really taste the creamy interior. I mashed them up slightly with garlic and garlic oil, as well as the oil the sage was fried in, topped with crispy fried sage and hot pepper flakes, just like Otto’s. Serve them on the finest slice baguette you can find, quickly toasted. (I like Acme bread in San Francisco; you can’t beat it.) This makes such a perfect nibble before dinner. And with leftover beans, you can make salads or soups.<br /><br /><span style="font-weight: bold;">RECIPE</span>:<br />I didn’t really measure, but I will do my best. You can use cannellini, butter beans or navy beans, any white bean will due.<br />1. Soak a bag of beans in water, at least 2 hours. But this depends on freshness. If the beans are relatively fresh they only need to soak 2 hours, if not, they need longer. If you don’t have dried beans, skip to step 3.<br />2. Strain the beans and put into a stockpot, cover with water, add 2-3 garlic cloves, some black peppercorns and bay leafs. Do not add salt during cooking, this toughens the beans up and they will take much longer to cook. Simmer beans uncovered (this allows the gas to release – so you don’t later) until tender. Add salt when beans are tender. And drain the beans.<br />3. In a small pan, add garlic cloves and oil and do not let them brown. Cook until soft. Pour the oil and garlic and mash with white beans.<br />4. Fry sage in a small sauté pan with olive oil. Remove when crisp and drain on paper towel. Season with salt when removed from oil. They should be crisp and have turned a darker green. Add oil from cooking sage to mash the beans. Mash the beans, but keep some whole, you want to see some shape and keep their integrity. Season with salt and pepper as desired.<br />5. Slice baguette, brush with olive oil and toast in a 400 degree oven. Bake until golden brown.<br />6. Place bean mixture on top of baguette, sprinkle with red chili flakes and top with fried sage.<br /><br />If you like a smoother mixture, puree in a blender. And for an added kick, drizzle aged balsamic before adding the fried sage.<br />Enjoy!<br /><br />Rancho Gordo Beans<br />Farmer's Market at the Ferry Building (San Francisco)<br /><a href="http://www.ranchogordo.com/">www.ranchogordo.com</a>Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com17tag:blogger.com,1999:blog-315233032032726472.post-22535181274209116262009-01-12T21:25:00.000-08:002009-01-12T21:41:29.488-08:00The Shrimp CesarShrimp marinated in lime, sautéed until lightly golden pink perfection with home made croutons, romaine, sliced thin red onion, and Parmesan curls all tossed in my white balsamic and tangerine oil vinaigrette. This salad is inspired from a Martha Stewart Living recipe, but then re-interpreted by yours truly. It is light refreshing, bursting in fresh flavors. The citrus livens things up, but you still get that Cesar salad fix. It makes for a perfect light meal, that is sure to please.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-STm9hDksfe44EgVlgiUDCxIxFKROokJAm5Y47Xg9O3W0a9eTHWYXRtXevsmDr1d17M4qHngUOSk9xBOUKp5rcfD_dSo5KabdUpA3LIyVX-JnTZ5B3LMGKeMgwk6dd3ad2yVc9-y6Yd0w/s1600-h/DSC_0057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-STm9hDksfe44EgVlgiUDCxIxFKROokJAm5Y47Xg9O3W0a9eTHWYXRtXevsmDr1d17M4qHngUOSk9xBOUKp5rcfD_dSo5KabdUpA3LIyVX-JnTZ5B3LMGKeMgwk6dd3ad2yVc9-y6Yd0w/s400/DSC_0057.JPG" alt="" id="BLOGGER_PHOTO_ID_5290648959356418370" border="0" /></a><br />I have to take a second and talk about the olive oil that I use in this recipe; it is just incredible. It is tangerine olive oil from StoneHouse. It is a bright orange color with a sweet citrus-y aroma, still having the full-bodied complexity of olive oil. It livens up salads, or could be drizzled on top of fish or seafood. I used it in my re-interpretation of this Cesar salad, but I just recently used it on some roasted beets.<br />Here is a quick recipe for Shrimp Cesar; I don’t think it needs much explanation:<br />De-vein and peel wild gulf large prawns and toss with salt, pepper, lime juice and lime zest.<br />Sauté quickly in a sauce pan over high heat until pink and lightly caramelized. Be sure not to over cook.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsQJ0I5bewiQUqyCAbl88yJ1z95fstZu5ohtGdzG0R0eX1SEsybVymS1rdP_qtliiwZe86VyqQqD9DYFLmBoFp0T9VE0TLGryeyW51dYi9HJaPL5IbY416YXDI3mezScG676geQDQlzVt/s1600-h/DSC_0064.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsQJ0I5bewiQUqyCAbl88yJ1z95fstZu5ohtGdzG0R0eX1SEsybVymS1rdP_qtliiwZe86VyqQqD9DYFLmBoFp0T9VE0TLGryeyW51dYi9HJaPL5IbY416YXDI3mezScG676geQDQlzVt/s400/DSC_0064.JPG" alt="" id="BLOGGER_PHOTO_ID_5290649131338809394" border="0" /></a><br />Cut cubes of baguette, toss with olive oil and salt and bake at 450, until golden brown. I love homemade croutons, and it is a great way to use up day old bread.<br />Chop romaine and thinly slice red onions. Combine with croutons and toss with a vinaigrette of tangerine oil and white balsamic. (If you don’t have this fantastic olive oil, feel free to add orange zest, with a little orange juice to red wine vinegar and olive oil). Adjust seasoning with salt and pepper. Add shrimp and Parmesan curls. Plate, Serve and EAT!<br /><br />To get StoneHouse oils, check out <a href="http://www.stonehouseoliveoil.com/">www.stonehouseoliveoil.com</a> or visit the Ferry Building and stop by their stall.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com13tag:blogger.com,1999:blog-315233032032726472.post-77495410478684656742009-01-09T19:48:00.000-08:002009-01-09T19:57:58.097-08:00Nettie's Crab ShackNettie's Crab Shack is situated in the Marina of San Francisco, a place I rarely visit, due to its infamous reputation of elitist snobbery, without the good food to match. But when Michael Bauer, SF food critic mentioned his new top picks for 2009, Nettie’s crab shack made the list. With enticing descriptions of fresh crab and a modern take on American classics it sounded delicious and perfect for my crab addiction.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJ4VZCFjBe7mDFe2GyxiHbeUCP_uM-b7HnW33E-OW-_PP0EnM4zGE8FbyXqWaAA1_8ZgRLsEUyJ_JZL538zk-7EWkS8C4zTecH0yj8pYrvU10dwhnTTbPGrbxNl03jGiN0zmzWBohguuv/s1600-h/DSC_0032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJ4VZCFjBe7mDFe2GyxiHbeUCP_uM-b7HnW33E-OW-_PP0EnM4zGE8FbyXqWaAA1_8ZgRLsEUyJ_JZL538zk-7EWkS8C4zTecH0yj8pYrvU10dwhnTTbPGrbxNl03jGiN0zmzWBohguuv/s400/DSC_0032.JPG" alt="" id="BLOGGER_PHOTO_ID_5289507456612778610" border="0" /></a><br />Nettie’s Crab Shack is a simple, slightly nautical themed restaurant with an open kitchen and blackboard specials. The cocktails are nothing short of fun and whimsical like a Boston freeze with bourbon, a spiced Louisiana lemonade, and a stellar bloody Mary. All delicious!<br />We ordered the manila clam steamers, which were highly aromatic with bay leaf and celery. A few clams had a little grit, but it wasn’t too bad. With the clams, we ordered a pail of shoestring potatoes, super crispy and rosemary scented.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZgQOkxfCGF_-RRdMIuHk8wT2JVLstQHHHVcWxg9IPiAkiRs1xcqgJxzN3_EQEoa35YMbP7MeKEPpGDKRYGYrfZjUINzyrugkMIY7iY1gokVVlFFn8h10k6KhATNEBK_8uw5UgZkzQ6u4/s1600-h/DSC_0033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZgQOkxfCGF_-RRdMIuHk8wT2JVLstQHHHVcWxg9IPiAkiRs1xcqgJxzN3_EQEoa35YMbP7MeKEPpGDKRYGYrfZjUINzyrugkMIY7iY1gokVVlFFn8h10k6KhATNEBK_8uw5UgZkzQ6u4/s400/DSC_0033.JPG" alt="" id="BLOGGER_PHOTO_ID_5289507628439665346" border="0" /></a><br />I tried the crab roll served with pickled vegetables and homemade potato chips. The crab is simply prepared in tossed in drawn butter served on a soft fresh brioche like bun. The pickled vegetables added some needed acidity. And who can beat home made potato chips. The crab Louis salad, a San Francisco salad was re-invented with lil’ artichokes, beets, green olives and crab tossed in a peppery vinaigrette. The olives and beets worked really well with the crab. All the crab was succulent and fresh.<br />I also tasted the whole grilled petrale sole served with sweet and sour onions and roasted brussel sprouts. The whole grilled fish was light and flaky and the onion “marmalade” made the dish!<br />While Nettie's is no fine dining, it does classic American Crab shack well, really well.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgoFgOdUxyTovPmiRCDvXbSuAct6f5sZCItReK7xefcAXxxiMKfPSU62vLsqGGxwRfnwlmry2P6YIdIWualQbqsyswKPVB1Mv8Z5d4NjCxe9wQ9qSvN80cDoGdBuouKanAo2A6cjfyl2h/s1600-h/DSC_0039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgoFgOdUxyTovPmiRCDvXbSuAct6f5sZCItReK7xefcAXxxiMKfPSU62vLsqGGxwRfnwlmry2P6YIdIWualQbqsyswKPVB1Mv8Z5d4NjCxe9wQ9qSvN80cDoGdBuouKanAo2A6cjfyl2h/s400/DSC_0039.JPG" alt="" id="BLOGGER_PHOTO_ID_5289507903140291250" border="0" /></a><br />Desserts were retro and cute, but nothing special. Pictured are the little lady caramel apples, the best ones we tried. But common, I was here for the crab anyways. Plus try Crab Sunday which offers a bountiful spread with a whole crab per person.<br /><br />Nettie's Crab Shack<br />2032 Union Street<br />San Francisco, CA<br />415-409-0300<br /><a href="http://www.nettiescrabshack.com">www.nettiescrabshack.com</a>Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com11tag:blogger.com,1999:blog-315233032032726472.post-23222386223981610692009-01-05T19:39:00.000-08:002009-01-06T05:14:29.512-08:00Root Beer Chocolate Bundt Cake by BAKED<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZZLs64vLnNA6_b8R8CzXj6k6_nqMzGPWJZyCjCdWHwx_mcAdBR4Iy9NpR4TjKPIDiqdFEWZW_vnT72C8pjFmLFW_FW0di5-QQyEQjRrfJ1lg9kpcNEwWRGjx66OrN1wjSZ3qK7aBR9Qp/s1600-h/DSC_0015.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZZLs64vLnNA6_b8R8CzXj6k6_nqMzGPWJZyCjCdWHwx_mcAdBR4Iy9NpR4TjKPIDiqdFEWZW_vnT72C8pjFmLFW_FW0di5-QQyEQjRrfJ1lg9kpcNEwWRGjx66OrN1wjSZ3qK7aBR9Qp/s200/DSC_0015.JPG" alt="" id="BLOGGER_PHOTO_ID_5288021176540606610" border="0" /></a><br />What better way to start the New Year than indulging? To be honest, I made this before the New Year and brought it to a Benefit Concert at Death by Audio (a Brooklyn venue), and who ever donated money got a slice. It is good to give. This chocolate root beer bundt cake is supremely moist and flavorful. Root beer is used not only in the batter but also in the frosting. We used the best root beer we could buy: Virgil's. It isn't made with corn syrup, it is micro-brewed and you can truly taste notes of wintergreen, vanilla and sasparilla. I am not sure it was necessary to buy the best root beer, since it is going in the cake. Hey, never hurts to start with quality. And for all those who cannot make it to Baked, the wonderful shop in Red Hook Brooklyn, you can now try their decadent sweets. Baked is all about whimsical and retro desserts, plus they taste amazing. The root beer chocolate bundt cake is no different, delicious and sumptuous. Even my grandmother has been begging for the recipe.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn_zdvCVXs7B3oWCduJt_kSYAqX0wthaV6HtNHQGzzO4jyIGfmEA8IpZnmVwTdZsm56Ft4_kgF9U6BeOJMMEto724dG93T3okc2v3oyRfNjPltAiPYZ5W-3QHUygmadB1Coze_a1T4VLq/s1600-h/DSC_0019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn_zdvCVXs7B3oWCduJt_kSYAqX0wthaV6HtNHQGzzO4jyIGfmEA8IpZnmVwTdZsm56Ft4_kgF9U6BeOJMMEto724dG93T3okc2v3oyRfNjPltAiPYZ5W-3QHUygmadB1Coze_a1T4VLq/s400/DSC_0019.JPG" alt="" id="BLOGGER_PHOTO_ID_5288021373153901522" border="0" /></a><br />The root beer flavor was more present the first day, even though they say in the cookbook it will be stronger the next. This cake is slightly decadent but a sure crowd pleaser, plus it makes everyone feel nostalgic and wonderful (well maybe a little bigger in the waistline.)<br />You can either buy the Baked Cookbook or just click <a href="http://www.seriouseats.com/recipes/2008/11/baked-root-beer-bundt-cake-recipe.html"><span style="font-weight: bold;">here</span></a> for the recipe.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9cpva-HLGZmVecymK8Fsegkx31Aq_zFzdDsfN3DlIvJRUPH68n1lh-oMEhyLrM_f1JfqMrsBSQo6JckOlQNG6A2MWOrK_TKUzdYGiMFJyDFdF4vSgJ07nbmJ3BSxDO5CndjtFKnikwHi/s1600-h/DSC_0025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9cpva-HLGZmVecymK8Fsegkx31Aq_zFzdDsfN3DlIvJRUPH68n1lh-oMEhyLrM_f1JfqMrsBSQo6JckOlQNG6A2MWOrK_TKUzdYGiMFJyDFdF4vSgJ07nbmJ3BSxDO5CndjtFKnikwHi/s400/DSC_0025.JPG" alt="" id="BLOGGER_PHOTO_ID_5288021535690790866" border="0" /></a><br />Happy New Year!<br /><br />Also, I am writing about my culinary school adventures on a great website called <a href="http://www.chefsblade.com/">Chef’s Blade</a>, a resource center for culinary professionals. I talk about my culinary experiences… the people I admire, techniques and fundamentals. If you can’t get enough of me, go check it out.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com13tag:blogger.com,1999:blog-315233032032726472.post-75468794229962590772008-12-14T20:45:00.001-08:002008-12-14T20:50:26.755-08:00Pumpkin Gnocchi with Brown Butter and Sage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9G-xmlpxKanICR55OAvR6Vs8BnxfwPXdOkzgQIgGY5OVKKDTntxDHU0FfNAvldznA3ZQ6DLvWa8P0-vDDZipyYvbvvpNMhCqs87TGnBWyPXelyQu_2-ahBRG2inzOQwHwmo4YuBBaBS5/s1600-h/DSC_0028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9G-xmlpxKanICR55OAvR6Vs8BnxfwPXdOkzgQIgGY5OVKKDTntxDHU0FfNAvldznA3ZQ6DLvWa8P0-vDDZipyYvbvvpNMhCqs87TGnBWyPXelyQu_2-ahBRG2inzOQwHwmo4YuBBaBS5/s400/DSC_0028.JPG" alt="" id="BLOGGER_PHOTO_ID_5279874285831604482" border="0" /></a>During the holiday season, there is no shortage of pumpkin puree, whether a can or freshly pureed. With extra pumpkin, I decided to make gnocchi. I always eat gnocchi when I go out, like the ricotta gnocchi at Zuni’s or chard gnocchi at Café Eloise, but I have never attempted to make it myself. There are different methods to making it. I made a pate-a-choux type dough, cooking in a pot, until it forms a smooth orange ball. This is <a href="http://www.italianchef.com/pumpkingnocchi.html">the recipe</a> I used as a basis for my pumpkin gnocchi. In this recipe, they use shaved white truffles in their brown butter. I was not so fortunate to acquire these. Rolling out all the gnocchi took some work, but it was well worth it. The gnocchi turned out excellent, delicate soft pillow with a wonderful pumpkin flavor. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihB9NC1dHO2M-1IuGGlDr8JrcwwZt0acrkA0xlaeWxJzYSek5x2Wsmv0y_Bl09nmcw3El5Tu5DG4hBJz7TUwfAolNA_xaOF4dnpojb6uoxBLY-jPGkADKCU_MgPmzodyS2-7w99nXrURQt/s1600-h/DSC_0031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihB9NC1dHO2M-1IuGGlDr8JrcwwZt0acrkA0xlaeWxJzYSek5x2Wsmv0y_Bl09nmcw3El5Tu5DG4hBJz7TUwfAolNA_xaOF4dnpojb6uoxBLY-jPGkADKCU_MgPmzodyS2-7w99nXrURQt/s400/DSC_0031.JPG" alt="" id="BLOGGER_PHOTO_ID_5279874408122520690" border="0" /></a>The sage gets nice and crispy and imparts an earthy herbal tone to the nutty butter. Brown butter is simply with the milk fats becoming caramelized, this doesn’t mean burnt, but brown, smelling nutty and fragrant not acrid. The only challenge in the dish is trying to serve a crowd at the same time, due to the fact you need to cook the gnocchi in batches. If you have a solution, other than making people wait, let me know. And enjoy some gnocchi!Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com13tag:blogger.com,1999:blog-315233032032726472.post-24301052544628669432008-12-07T20:10:00.000-08:002008-12-07T20:19:27.371-08:00Buttery Biscuits, just like EGG<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQL9sbXzOJAeCZ1n_W2aO0_KTx4L_DUeNKGwspMF2suFFZ7jkD2AgRiYqRhyphenhyphen-udhPtkS1bIrtwZkW1h8E2rXYltwgi6oZoQWYg71u4r2xXUpZIor9OfNcDzm9Q-TlfzvdgWkBAehUhL_v/s1600-h/DSC_0022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQL9sbXzOJAeCZ1n_W2aO0_KTx4L_DUeNKGwspMF2suFFZ7jkD2AgRiYqRhyphenhyphen-udhPtkS1bIrtwZkW1h8E2rXYltwgi6oZoQWYg71u4r2xXUpZIor9OfNcDzm9Q-TlfzvdgWkBAehUhL_v/s400/DSC_0022.JPG" alt="" id="BLOGGER_PHOTO_ID_5277268092068064642" border="0" /></a>Inspired by the delicious biscuits from EGG, I was on the mission to recreate it. I wanted that buttery, mile high, flaky and tender biscuit that I munched on just a few weeks ago. After scouring the Internet (ohh.. Internet, you supply me with endless recipes), I stumbled upon a true perfect biscuit. Click <a style="font-weight: bold;" href="http://www.recipezaar.com/Mile-High-Buttery-Biscuits-332980">here </a>for the recipe. I use lots of sweet butter. Make sure that the butter is as cold as possible and don’t overwork it. The butter should remain in pea size chunks in order to give it its flakiness. And remember, do not over-roll, the biscuits should be nice and thick.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglco4VnDJbTMZLit7_M8reDFDY2Ky3BfdrtImTc_5mKcI_MvREqTmsj-BpQDKQqYMwHRV5MJclNjkKm7mN8jakq6Y-MOxau2XdWEwKdvgZBRkoz9rbizYwqsFaQQRIrds-I5JVnn5Sjh3P/s1600-h/DSC_0021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglco4VnDJbTMZLit7_M8reDFDY2Ky3BfdrtImTc_5mKcI_MvREqTmsj-BpQDKQqYMwHRV5MJclNjkKm7mN8jakq6Y-MOxau2XdWEwKdvgZBRkoz9rbizYwqsFaQQRIrds-I5JVnn5Sjh3P/s400/DSC_0021.JPG" alt="" id="BLOGGER_PHOTO_ID_5277267909108148482" border="0" /></a><br />I served these delicious biscuits with orange butter (which was made from a simple syrup with orange zest and a little juice) and maple butter (maple syrup). But endless variations can be made, or simply top with fried chicken, or incorporate some chopped chives into the batter. This biscuit is one I can stand behind or at least eat about ten. Does it match up to Egg, it was pretty close, and you know until I get their secret recipe this is good enough for me.<br /><br />What would you add to the dough? And what would you serve them with? And if you have a recipe to beat, please send it along.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com17tag:blogger.com,1999:blog-315233032032726472.post-5670662821831213002008-12-03T21:24:00.000-08:002008-12-03T21:30:16.635-08:00EGG - Where the South meets BrooklynEgg, a small restaurant in Williamsburg, is as simple as its name. A hipster, farm house setting with the chefs sitting outside talking amongst each other on less than crowded evenings (they just opened for dinner). Communal tables, all white walls, and simple florals adorning each table. It is my ideal setting, now all I need is a little farm to supply all the food. Oh wait, they do that to. They bought a farm in upstate New York to supply them with an ultra local supply of fresh produce.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPD-hVaMiVttG4IKylWHt13CrO6UWd3emwKFtMlDyPI4ry9iFrB6AiJstkIPF0h8Sp8-L1-5ZUFXH77Kblkm8HFXjc5iM2t1qYYDdvpCokQFarbjJ-SpwxmjxpCo-DWPCjowuQpcXBUY5/s1600-h/DSC_0026.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPD-hVaMiVttG4IKylWHt13CrO6UWd3emwKFtMlDyPI4ry9iFrB6AiJstkIPF0h8Sp8-L1-5ZUFXH77Kblkm8HFXjc5iM2t1qYYDdvpCokQFarbjJ-SpwxmjxpCo-DWPCjowuQpcXBUY5/s400/DSC_0026.JPG" alt="" id="BLOGGER_PHOTO_ID_5275802372191839954" border="0" /></a><br />Egg explores not only the egg, but also the chicken who laid it. Fried chicken reigns at this egg shack. The chicken is crispy, succulent and reminiscent of my favorite little nook in Brooklyn, Pies and Thighs. Pies and Thighs, with homemade donuts, honey butter, perfect biscuits and mouthwatering chicken…I miss it so much. That is why I am so glad Egg snatched up the fried chicken master (the chef) from Pies and Thighs, so I can taste some of that goodness yet again.<br />The fried chicken is perfectly crisp, golden brown and ultra moist. It is served with fluffy, ultra buttery biscuits and smoky delicious collar greens.<br />Yet, egg is known not only for what hatches from it, but the egg itself. The sampler plate highlights how this restaurant got its name, with two egg preparations, pickled eggs and deviled eggs served with ham, pickled beets and green beans. The pickled eggs were delicious, just enough brine to give the egg a nice acidity. The deviled eggs are extremely flavorful with fresh herbs. And of course, the country ham was thickly sliced served along side farm fresh cheddar and tomato jam. Plus who doesn’t love picked veggies.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4pKrfiaq_zIMk2CIz7mIs3-ip4Hzu6I48EpSdOuqjjRGUPQ0fBVplIxbqrvdk3KmLp3-YNgN_UQYV4GD22RVpokKV-AFkKdfS_BMQo_zgTnM3sEBkC8KRzcm7HM0Jqr0a5BEYItztO80/s1600-h/DSC_0025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4pKrfiaq_zIMk2CIz7mIs3-ip4Hzu6I48EpSdOuqjjRGUPQ0fBVplIxbqrvdk3KmLp3-YNgN_UQYV4GD22RVpokKV-AFkKdfS_BMQo_zgTnM3sEBkC8KRzcm7HM0Jqr0a5BEYItztO80/s400/DSC_0025.JPG" alt="" id="BLOGGER_PHOTO_ID_5275802154337135074" border="0" /></a><br />I also tried the duck and dirty rice with figs, which was a nice modern southern dish.<br />Served with two preparations of duck, a dug leg “confit” which was falling off the bone, the seared duck breast was good but not as good as the confit. Delicious succulent slices of fig (slightly gooey and a whole lot of sweet) were the complement to the duck. The dirty rice was slightly sweet with little crispy bacon pieces.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINcg1f7rc7XSCHqsd6zBW9NSl8b0R94sy5gf7gCVp8rj-wWNdCCAP6MhdJ0Dfjzflu6mSmiOZt20dhJ_DIENvngBbJhFw9L3r2HXNQA-64lLnK05JazEYTB4Xasj6tarFHzEyCmB09rCy/s1600-h/DSC_0029.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINcg1f7rc7XSCHqsd6zBW9NSl8b0R94sy5gf7gCVp8rj-wWNdCCAP6MhdJ0Dfjzflu6mSmiOZt20dhJ_DIENvngBbJhFw9L3r2HXNQA-64lLnK05JazEYTB4Xasj6tarFHzEyCmB09rCy/s400/DSC_0029.JPG" alt="" id="BLOGGER_PHOTO_ID_5275802587727334786" border="0" /></a><br />Overall, Egg is simple rustic southern flare, but with a Brooklyn attitude. Egg is the kind of down home cooking you crave even if you don’t have food memories associated with it. And be sure to try the fried chicken….Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com9tag:blogger.com,1999:blog-315233032032726472.post-92124994050811980892008-11-24T21:14:00.000-08:002008-11-25T07:24:35.355-08:00Turkey 101Dedicated to Gina, may your turkey wishes comes true.<br /><br />For all those out there that can’t seem to get their turkey right, I am here to help. Follow my simple instructions, and you should be fine. But I am not guaranteeing anything. I mean maybe if I could come you help you and your Mr. Gobble, I could perhaps guarantee. My family and I make some pretty great turkey and with the help of some culinary school instruction, I believe to have a pretty good method for making a crispy skin, juicy bird. Read on, follow along and feel free to email any questions you have. And those who know how to cook a wonderful bird feel free to give any suggestions.<br /><br />WHY I LOVE TO BRINE, but I won’t be mad if you don’t want to. Brining makes the turkey flavorful all the way through, not just its crispy skin. Brining not only ensures flavor but moistness; dryness being the most common ailment to Turkeys. Look at the bottom for brining instructions.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfz85RaDB6SLImaJ2Tq3EbSI3wV0ROkeFwh1-LYGj5tMncEq2eEn8JipxNrOd3lCmaNb5exlNpagflQITmHF321SO7M322_yWCXGxoZOZHo0Ub9mybg7EyldBAI_66dFhimccThDKhw5In/s1600-h/thanksgiving.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfz85RaDB6SLImaJ2Tq3EbSI3wV0ROkeFwh1-LYGj5tMncEq2eEn8JipxNrOd3lCmaNb5exlNpagflQITmHF321SO7M322_yWCXGxoZOZHo0Ub9mybg7EyldBAI_66dFhimccThDKhw5In/s400/thanksgiving.jpg" alt="" id="BLOGGER_PHOTO_ID_5272465529365119666" border="0" /></a><br /><br />1. Preheat your oven to 450.<br />2. Take your turkey out of the fridge at least a ½ or an hour prior to putting the bird in the oven.<br />3. Stuff the bird with aromatic such as thyme, sage, onion, garlic, and lemon. I wouldn’t stuff the bird with stuffing, because as my teacher says “You are playing Russian Roulette with your health.”<br />4. Truss the turkey. Tuck back the wings. Make sure to secure the drumsticks. If you have no clue how to truss a turkey, <a href="http://www.ehow.com/how_2711_truss-turkey.html">click here</a>. This is important to create a more uniform shape, hence more even cooking = BETTER BIRD<br />5. Turkey rub down: rub the bird with melted or softened butter and generously sprinkle salt and pepper all over the turkey.<br />6. Place the turkey on a roasting rack inside a shallow roasting pan. If your pan is too deep it will not cook evenly and not brown. Make sure a majority of the turkey is above the sides of the pan. Elevation is key. It should not touch the bottom of the pan.<br />7. Place the turkey in a 450F oven for 20 minutes. Then turn the temperature down to 350F. Now just some simple math. The turkey should cook at 350 for 16-18 minutes per pound. So just know the weight of your bird and multiply that number by 17. There you go, an approximate cooking time.<br />8. To tell if it is done, do not trust anything that pops up out of your turkey. Take its temperature, 165 is done. If it is 160, don’t worry, you can still take it out, because of carry over cooking when it rests.<br />9. Rest the bird. It should rest for half the cooking time for up to an hour. No one ever rest the turkey enough. While it is resting make your pan gravy, heat up all the rest of the turkey accoutrements in the oven. If you do, it will turn out so much better and more moist. Cover with foil when it rests.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRgBt9gU8CsYFXvXcoZAjTP5FLT1K1wQdyNzeSnP5Fz6UKPQhqt6N-StWes_a4PG1RKppw8wHEec-HO8NWYNO36XA5YhpAxgtcX_DOU17gnZI83ilgUXzodnqxK_fYm9LUO2ya6VL5nV4/s1600-h/thanksgiving_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 344px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRgBt9gU8CsYFXvXcoZAjTP5FLT1K1wQdyNzeSnP5Fz6UKPQhqt6N-StWes_a4PG1RKppw8wHEec-HO8NWYNO36XA5YhpAxgtcX_DOU17gnZI83ilgUXzodnqxK_fYm9LUO2ya6VL5nV4/s400/thanksgiving_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5272465726856732898" border="0" /></a><br />HOW TO SAVE YOUR BIRDY<br />So it is not cooking: turn the oven to convection instead of bake<br />Not Brown: turn the oven back up to 450 for another 20 minutes.<br />Too Brown: turn down the oven temperature a little and place aluminum foil over the bird.<br /><br />BRINE IT UP!!!<br />1 cup sugar<br />2 cups kosher salt<br />2 ½ gallons water<br />2 bay leaves, torn into pieces<br />1 bunch fresh thyme<br />1 head garlic, cloves separated and peeled<br />5 whole allspice berries, crushed<br />4 juniper berries, smashed<br /><br />Clean the turkey by removing giblet bag, any extra fat and any pin feathers. Rinse well under cold tap water.<br />Combine the sugar, salt and 3-4 quarts of water in a large bag. Stir until sugar and salt dissolve, and then add the remainder of the brine ingredients except for the remaining 1 ½ gallons water.<br /><br />Double-bag two heavy-duty, unscented trash bags, (not made of recycled materials), then put them in an ice chest that is large enough to hold the turkey. Place the turkey in the doubled bags, pour in the brine, then the remaining 1 ½ gallons water – there should be enough liquid to completely submerge the bird. Press out all the air in the bags, and then tightly close each bag separately. Keep the turkey cold with bags of ice, which will also help keep it submerged in the brine. Brine for 12-24 hours.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLknPZvK0l8J698s6MmKwLErTm74GJedtbN1Fij6RwaSuuBVnqZLfmGs0-lTXCR4hRxY0yDe3jVayBb5TK9VYMy980pWgMpXXRMPaVi3ZKTxGEVliJwbWgYlB4zpKoRBDoNNwRbAmS9ig7/s1600-h/thanksgiving_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLknPZvK0l8J698s6MmKwLErTm74GJedtbN1Fij6RwaSuuBVnqZLfmGs0-lTXCR4hRxY0yDe3jVayBb5TK9VYMy980pWgMpXXRMPaVi3ZKTxGEVliJwbWgYlB4zpKoRBDoNNwRbAmS9ig7/s400/thanksgiving_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5272466172393011490" border="0" /></a>Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com9tag:blogger.com,1999:blog-315233032032726472.post-4594076562348294522008-11-16T18:30:00.000-08:002008-11-16T18:45:35.379-08:00Crispy Beer Battered Shrimp Fritters with Ale Gastrique and a Fall SlawI entered a contest at my school, which wanted us to incorporate Allagash Black beer into a recipe. Unfortunately I wasn’t selected, but I think this recipe is still delicious. Feel free to use any stout like beer. And if you want other recipes that include beer check out their website: <a href="http://allagash.com/">www.allagash.com.</a> I also want to thank my cousin David, for helping me develop the recipe.<br /><br /><span style="font-weight: bold;">Crispy Beer Battered Shrimp</span><span style="font-weight: bold;"> Fritters with Allagash Black Gastrique and a Fall Slaw</span><br />This delicious yet sophisticated appetizer is sure to please anyone. The tarragon vinaigrette slaw highlights this season crop of winter roots: carrots, celery root, fennel and cabbage. The ale gastrique is a balance between rich, sweet, sour. And you can use the rest of the beer in your batter.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dlmnyfrA12CBKxik7H6i4z2XdZqNT8_XJp8E_BLgOF5z_EdzU0LmgxGab2e-QwVTdSfq40T66Rn7nP2ugGEwjuBmrB8sfVSkBcjcGQB0s-mMmCfC7RzyqBz5zSiCmlzLmhIwQHjhiIn4/s1600-h/DSC_0023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dlmnyfrA12CBKxik7H6i4z2XdZqNT8_XJp8E_BLgOF5z_EdzU0LmgxGab2e-QwVTdSfq40T66Rn7nP2ugGEwjuBmrB8sfVSkBcjcGQB0s-mMmCfC7RzyqBz5zSiCmlzLmhIwQHjhiIn4/s400/DSC_0023.JPG" alt="" id="BLOGGER_PHOTO_ID_5269451196273626178" border="0" /></a><br /><br /><span style="font-weight: bold;">SHRIMP FRITTERS </span><br />1 cup flour<br />1 egg beaten<br />1 ½ cup Allagash Black Ale<br />1 cup chopped scallions<br />Canola oil 2 quarts<br />18 16-20 count Gulf Prawns (or rock shrimp), de-shelled –deveined and cut in half width wise<br />Salt to taste<br />Cayenne pepper to taste<br /><br /><span style="font-weight: bold;">ALE GASTRIQUE</span><br />2 tablespoons shallots<br />2 tablespoon + 2 tsp. honey<br />2 cup Allagash Black Ale<br />2 tsp. vinegar<br />Salt to taste<br />1 tsp. canola oil<br /><br /><span style="font-weight: bold;">SLAW</span><br />2 ½ cups shredded cabbage<br />1 ½ cup shredded carrot<br />1 ½ cup shredded celeriac or celery root<br />1 cup thinly sliced sweet red onion<br />1 ½ cup shaved fennel<br /><br /><span style="font-weight: bold;">VINAIGRETTE</span><br />1 tsp mayonnaise (homemade or store bought)<br />5 tsp vinegar<br />½ cup olive oil<br />2 tsp. finely chopped tarragon<br />Salt and pepper to taste<br /><br /><span style="font-weight: bold;">Shrimp Fritters: </span><br /><br />1. Clean and Cut shrimp season with salt and cayenne to taste.<br />2. In a medium bowl, combine flour, egg, scallions and beer and whisk to combine. Let the batter rest ½ hour to an hour before using.<br />3. Fill a pot with canola oil, at least 5 inches up the pot. Heat over medium high heat.<br />4. When oil reaches 360, batter shrimp, by placing each piece in the batter and then place in the hot oil, deep fry, about 2 minutes.<br />5. Place on paper towel to absorb excess oil and sprinkle salt while hot.<br />6. Cut in half for presentation.<br /><br /><span style="font-weight: bold;">Slaw:</span><br /><br />1. Use a mandoline to shred all ingredients.<br />2. Combine celery root, fennel, carrot, onion and cabbage in a bowl.<br />3. Toss with vinaigrette<br /><br /><span style="font-weight: bold;">Vinaigrette: </span><br /><br />1. In a small bowl, combine mayonnaise, red wine vinegar and finely chopped tarragon. Add salt to taste.<br />2. Slowly whisk in olive oil to form an emulsion. Adjust seasoning and toss to coat slaw. If extra, reserve for another use.<br /><br /><span style="font-weight: bold;">Ale Gastrique:</span><br /><br />1. Coat bottom of a small pot with oil. Heat oil.<br />2. Add diced shallots and sauté until slightly caramelized.<br />3. Add honey.<br />4. Add beer and reduce down until it makes a thick syrup<br />5. When the consistency is achieved, adjust seasoning with salt<br />6. Add the vinegar and take off the heat<br /><br />Note: In order for the freshest fritters follow this order:<br />1. Heat oil and make batter<br />2. Start ale gastrique<br />3. Make slaw<br />4. Deep fry fritters<br />5. Finish ale gastrique<br />6. Plate<br /><br />This is sure to impress , a sohpisticated way to use beer and a perfect appetizer for the holiday!Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com11tag:blogger.com,1999:blog-315233032032726472.post-31138126089324719782008-11-09T20:01:00.000-08:002008-11-09T20:24:15.908-08:00El Beit: for the coffee-curian in all of us<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimutzAw7SgcSbIOaci-ewmTpZbqtbrFpgjOVQZxHeZki_CXhD6_MfZLrjMbVOSbHX-_J4EOwXyu0RNLGJV1PrG6E_wjP2Oy4pyAoVVqUudQ21Ur_u0dKixDOXL3rwMEQgwdknPAQT-f0ri/s1600-h/DSC_0031.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimutzAw7SgcSbIOaci-ewmTpZbqtbrFpgjOVQZxHeZki_CXhD6_MfZLrjMbVOSbHX-_J4EOwXyu0RNLGJV1PrG6E_wjP2Oy4pyAoVVqUudQ21Ur_u0dKixDOXL3rwMEQgwdknPAQT-f0ri/s200/DSC_0031.JPG" alt="" id="BLOGGER_PHOTO_ID_5266879035187162274" border="0" /></a><span style="font-weight: bold;">coffee-curian:</span> A person who loves and knows good coffee, somewhat elitist, addicted to bold flavors and caffeine. Thinks coffee beans are semi-precious amber jewels.<br /><br />I am not a coffee-curian but I like good coffee, let's just say I know good coffee when I taste it. Blue Bottle is my favorite in San Francico but nothing has captivated my palette here in NYC. Recently, I found my Blue Bottle equivalent.<br />Here comes a new breed of coffee shop in Williamsburg where the coffee takes center stage. El Beit cares about one thing: amazing espresso and coffee without the unnecessary frills of syrups and concoctions (like at some coffee establishments located every 2 ½ blocks.)<br />The latte is strong, yet there is no bitter after taste, just smooth and bold.<br />Like Blue Bottle, they always make a design in the latte, a beautiful leaf that not only demonstrates the deep hue of espresso but the creamy foam on top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3DqsViSvmixN5pWG6Sgyb52DH1jH494EmBpfQvBjbK0v3NtdwCGc8Zt_CRRJy7puWAaoHQZdXOIG4E6ubdQtEJw_z4nLM3VRKqBlCuBnnlzNQDqb1lHrxt0PyEPLZPKwZR5xyMTueY31/s1600-h/DSC_0040.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3DqsViSvmixN5pWG6Sgyb52DH1jH494EmBpfQvBjbK0v3NtdwCGc8Zt_CRRJy7puWAaoHQZdXOIG4E6ubdQtEJw_z4nLM3VRKqBlCuBnnlzNQDqb1lHrxt0PyEPLZPKwZR5xyMTueY31/s400/DSC_0040.JPG" alt="" id="BLOGGER_PHOTO_ID_5266879203237228466" border="0" /></a><br />They have a beautiful orange Marcazzo espresso machine, which provides the only color in contrast to the metal pipes and wood tables. It stands out as a sleek mean coffee machine. The "baristas" take time and care with each drink, something you rarely find at most coffee shops.<br />The only downside is the location; the ubber trend master hipster location can make it unbearable. But I am happy these hipsters can appreciate I good European espresso.<br /> <br />El Beit<br />158 Bedford Ave<br /> (between 8th St & 9th St)<br /> Brooklyn, NY 11211Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com11tag:blogger.com,1999:blog-315233032032726472.post-91423612247353529662008-11-02T13:50:00.000-08:002008-11-02T15:55:32.220-08:00Cheesy Baked Penne with Crème Fraiche and Cauliflower<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt5212a1AY6Qwb65vWwfvR_vyINv7lTE1-hP7no5mLWdBvFTViDnEK_HbkCXAk_h9P7tfAtXNGlqG21aT-UCsoWLm-6JqUHLnd1vQbvVIvYY1YEUKDRx06b_FKyQtPhuqImBqg_IDl-K3/s1600-h/DSC_0056.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt5212a1AY6Qwb65vWwfvR_vyINv7lTE1-hP7no5mLWdBvFTViDnEK_HbkCXAk_h9P7tfAtXNGlqG21aT-UCsoWLm-6JqUHLnd1vQbvVIvYY1YEUKDRx06b_FKyQtPhuqImBqg_IDl-K3/s400/DSC_0056.JPG" alt="" id="BLOGGER_PHOTO_ID_5264181335932570930" border="0" /></a><br /><span style="font-weight: bold;">Cheesy Baked Penne with Crème fraiche and Cauliflower with a W</span><span style="font-weight: bold;">ild Mushroom Salad </span><br /><br />Pasta enveloped in a creamy sauce of aged Gruyere and Fontina (which melts up exceedingly well) and a kick of crème fraiche to make it extra creamy with a bit of acidity with seasonal cauliflower. I can’t claim this recipe to be mine. But you can get it by clicking <a href="http://www.bonappetit.com/magazine/2008/10/cheesy_baked_penne_with_cauliflower_and_creme_fraiche">here</a> from Bon Appetit. Here are a few of my recommendations: I would roast the cauliflower to develop a full-bodied flavor instead of simply par boiled. Make sure to use Gruyere reserve, this mean the Gruyere has been aged which gives it a sharper and in my opinion better flavor to the dish.<br />I made homemade breadcrumbs, which is so easy and a great way to use up old bread. Simply dry it up in the oven and place in the food processor. (So much better than store bought.) But I won’t blame you for reaching for the can.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdUg1mXy1wKqo8kvz1q7mHyNg5AGPw475sgjN5Nq10oW7ElDvUhyphenhyphenaVDdyJyV9cAIDmPpsajzUjD7yHw9xgej7CMsuA1n4GBoQMW34ZgD9SWmf-G7x9QZcu1-DbClNnP1h04kM-jPRaD3g/s1600-h/DSC_0065.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdUg1mXy1wKqo8kvz1q7mHyNg5AGPw475sgjN5Nq10oW7ElDvUhyphenhyphenaVDdyJyV9cAIDmPpsajzUjD7yHw9xgej7CMsuA1n4GBoQMW34ZgD9SWmf-G7x9QZcu1-DbClNnP1h04kM-jPRaD3g/s400/DSC_0065.JPG" alt="" id="BLOGGER_PHOTO_ID_5264212019681552658" border="0" /></a><br />The wild mushroom salad with its earthy complexity makes a perfect complement to any ultra cheesy dish. I love to use a mixture of mushrooms: chanterelles, morels, shitakes and browns. I like to sauté them with a little white wine to boost the flavor factor. I let them cool and prepare the salad. I do a classic vinaigrette with shallots, Dijon mustard, olive oil and red wine vinegar. I toss with fresh lettuce from the farmer’s market and enjoy this sophisticated macaroni and cheese.Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com10tag:blogger.com,1999:blog-315233032032726472.post-79112896149261010222008-10-27T20:29:00.000-07:002008-10-27T21:11:34.132-07:00Lamb with Pomegranate Salsa Verde....with wild mushroom risotto and crispy delicata squash<br /><br />After reading food Art (a wonderful professional food magazine), they discussed a pomegranate salsa verde that they served with squab. But I thought it would make an equally nice pairing spooned over the top of a local Sonoma grass fed lamb. This lamb is a bit gamier but exceedingly tender. Pomegranates are a wonderful fall fruit and one of my favorites. As a little girl, I would sit naked with newspaper and paper towel all around me tearing through pomegranates. With fond pomegranate memories, I couldn’t wait to pair this fruit with something savory. The pomegranate salsa verde is a mixture of fresh seeds, pomegranate syrup, ginger and fresh herbs. Unfortunately I didn’t measure out the ingredients but simply tasted the “salsa” to find the balance between herbs and pomegranate flavors.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsDQV280bHl60G3fGK154P7i9DoWwTm2a8q-_edIg4VbRIpw-9tlutTWYTZbLaAYllaJsWcCO9sYgbiPwi8yMG3SoN0rSHSVfZx7Ew6dN2jBHVj4guBrI9C40GWo0pLvHw9YEFo_ux8De/s1600-h/DSC_0075.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsDQV280bHl60G3fGK154P7i9DoWwTm2a8q-_edIg4VbRIpw-9tlutTWYTZbLaAYllaJsWcCO9sYgbiPwi8yMG3SoN0rSHSVfZx7Ew6dN2jBHVj4guBrI9C40GWo0pLvHw9YEFo_ux8De/s400/DSC_0075.JPG" alt="" id="BLOGGER_PHOTO_ID_5262052280234303602" border="0" /></a><br /><br /><span style="font-weight: bold;">Pomegranate Salsa Verde<br /><br /></span>To make the pomegranate syrup:<br />You can buy store bought pomegranate juice and reduce it down until it forms a thick syrup.<br />I mashed up pomegranate seeds to extract the juice. I placed this juice in a small pot with water and sugar, to form a pomegranate infused simple syrup, and reduced it down to thick syrup, where it is nape (meaning to coat the back of a spoon.)<br />In another bowl place:<br />Fresh pomegranate seeds approx. 1 cup<br />Grated ginger (1/4 tsp.)<br />Freshly chopped thyme (1/2 tsp)<br />Freshly chopped parsley (1/2 tsp)<br />Finely minced garlic (1/2 tsp.)<br />A good drizzle of olive oil<br />Salt and pepper to taste<br />Pour in the syrup enough to excessively coat the mixed ingredients. If it isn’t sweet enough, add a bit more. But I would veer to the less is more with the highly sweet syrup.<br />Lightly spoon over lamb chops.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73i5sVAJSC-bRSM5Md6qtlMa7pQ3lwDDcEL8m4D2FRosgIsj8QIakDADGRjLFZ0MWe7KvTolxW9RNfeyMEkD6AEuY5qADCYEiGT-jekj2yiHGYyq_gR8Yk-VRnwxCrzv_9fnD6GXbKtr1/s1600-h/DSC_0079.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73i5sVAJSC-bRSM5Md6qtlMa7pQ3lwDDcEL8m4D2FRosgIsj8QIakDADGRjLFZ0MWe7KvTolxW9RNfeyMEkD6AEuY5qADCYEiGT-jekj2yiHGYyq_gR8Yk-VRnwxCrzv_9fnD6GXbKtr1/s400/DSC_0079.JPG" alt="" id="BLOGGER_PHOTO_ID_5262051986239843650" border="0" /></a><br />Drizzled over lamb chops, the fruity acidity of the salsa gives a breath of freshness to the earthy dish of wild mushroom risotto, lamb and roasted squash. For the crispy roasted squash, I used a delicata prepared in the following manner:<br />Cut the delicata squash in half, de-seed and make ¼ -1/2 inch wide Half moon slices.<br />Place on a baking sheet and toss with olive oil, salt and pepper.<br />Put the oven to 425, (if it seems as if it was cooking to fast, turn down the temperature.) You will get an ultra crispy skin and a soft luxourious squash bite.<br />As for the wild mushroom risotto, follow any risotto recipe you love, but add coarsely chopped mushrooms (chanterelle, morels, shitake, brown, oyster…whatever you would like, but choose three) near the beginning of cooking. Even though this might discolor the mushrooms, it gives the risotto a fuller mushroom flavor without having to make mushroom stock.<br /><span style="font-weight: bold;">ENJOY!!!</span>Manger La Villehttp://www.blogger.com/profile/08590882347657616676noreply@blogger.com13