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TEA-RRARIUM

Thursday, June 26, 2014
This is a "hydroponic" drink - steeping fresh ginger, vanilla-cinnamon, dried Grecian flowering sage, dried kamias (a SlowFood Ark of Taste heritage fruit [very tart] from the Philippines), chai mix tea, whipped honey and sugar for two days. Decant to tea-rrariums, then chill! The achieved flavor...

"WRITE" FOOD

Thursday, June 12, 2014


I cook by instinct - but I don't swing out traditional flavor profiles. Let me explain. As I develop the food in my head and pulling ingredients (especially spices) to mise en place, experience of that country's cuisine serves as my parameter, and I never comprise. One just knows. Yes, you might call it purist. But I think the conception of food historically is native, and the influences are proximate; and true, spices have crossed over oceans, yet food is a function of availability. Last night I made a whole wheat spaghetti with pickled baby red eggplants (the size of kumquats; I quartered them) and tender garlic, semi flashed-fried in butter and fresh-cracked peppers and chili oil. The eggplant is a Syrian "addition to the Roman empire," so I went for it. Another example: I didn't have lemon to juice but had sumac powder, so for freshness to my falafel filling I used it. It is comprehensively Mediterranean. And, thanks to a foodie friend of mine who called on my plan, how could you add sweet or smoky paprika to the chopped hard-cooked egg topping your loin of salmon bagel with chives cream cheese and capers? That's too far removed. Even to be inspired by something, say, tasting marrons glacés thinking of making chestnut cheesecake, though the boundaries are nuanced - is it French, Italian or American? -fundamentally, there's no disservice. I was reading Mark Bittman's Eat piece this morning (oh the fried clams cornmeal-dredged in a roll) - he's always been to me a great teacher, and he sticks to his "line." I want to make a pozole with purple corns from Peru, or use them in a lorco, an Argentine oxtail stew - right? Now you know "where" I'm coming from.          

FILL IN THE TART

Monday, June 9, 2014
 With brown tomatoes and braised dandelions (Set oven at 360. In skillet, sauté greens in oil with a little minced garlic, salt to juice it out, adding homemade stock to wilt down. When braised, taste and add black peppers - then turn off heat and mix in the tomatoes. Sprinkle some salt...

PHOTOSHOCK

Thursday, June 5, 2014
Lizzie Skurnick (of the Times One-Page Magazine, hello), "that should be a word," right? I say it means... a random lighting to an image. In this case, from an aluminum foil. Yes? When I write about my food... I don't know - it's a "different" analysis, and different in a sense it can't be just about...

FOODNOTE

Monday, June 2, 2014
This is BAKU restaurant in Clinton Hill, Brooklyn, offering Nigerian traditional cuisine. (By the way, the off Broadway theater company Jack is a couple of blocks away on Waverly Pl. at Fulton. An idea where to eat after a show.) I started with a cocktail infusion of guava juice and white rum on...
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