The first rule of meatballs is they must be light. Rule #2 (and only possible if rule #1 is obeyed) is they must be delicious. Thus concludes the rules of meatballs. Given the amount of rubbery, bland meatballs out there you might think you come across you might not necessarily think this is true, but it is: Spectacular meatballs aren't hard at all. Panko bread crumbs … [Read more...]
LIPTAUER CHEESE SPREAD
Liptauer Cheese is my mother's favorite spread and we served a creamy batch of it at our Gemütlichkeit holiday dinner party (more about that in a future post). The unusual combination of flavors makes for a "Wow, this is really good, what's in it?" reaction. Which is what we all aim for at dinner parties, right? Liptauer Cheese is a traditional German cream cheese dip. I … [Read more...]
Hoshigaki: Japanese Dried Persimmon
Ever seen one of these before? Neither had I until Sean Timberlake from Punk Domestics presented me with this beauty while on a trip to San Francisco. It's hoshigaki, the traditional Japanese dried persimmon. Seems like it's a thing. I expect now we'll start seeing them everywhere. As hoshigaki is a dried fruit it's not too surprising that it tastes a little figgy. … [Read more...]
NACHOS ESPECIALES
It's not as if more proof is needed that our county has gone to hell in a hand basket, but another example of the current sorry state of affairs is the nacho. In fact, nacho, as in the singular piece, is nearly extinct. What passes for 'nachos' in restaurants bear are, well let's face it, a hot mess. You know what I mean. The nacho I feel in love with in Mexico (yes, … [Read more...]
OPULENCE! LOBSTERS, OYSTERS, CAVIAR AND MORE
There are those who are enchanted by the notion of a bridal bouquet fashioned from a head of organic cauliflower. For some, doling dulse into their quinoa is considered an indulgence. Yes, there's much is to be said about the simple joys in life, the charm of the unadorned and the modest. But you won't read about that here. At least not today. Opulence is the theme of … [Read more...]
Deviled Eggs with Smoked Trout Roe
Not all the art at Art Basel in Miami Beach was hung on walls. This delightful duet of deviled eggs was served up at Yardbird on 16th Street. The creamy yolks were gently spicy, the trout roe topper nice and smokey and salty and a little bit fishy in a good way. These were not made in the Spectacularly Delicious test kitchens. But when we do try them, this is what we'll … [Read more...]
PIEDMONTESE LOBSTER RAVIOLI
One of New York's lesser known treasures: Piedmontese Ravioli on Broome St. in Little Italy. Made fresh daily. Totally old school. Amazing flavors and varieties. (And shockingly reasonable prices.) Here are their lobster ravioli, regular recipe and tomato basil. These will also be temporary results and often disappear completely as ordine cialis on line soon as you … [Read more...]
CLAMS CASINO ROYALE
While steaming clams open is the easiest way to make Clams Casino, shucking raw clams and cooking them only as long as it takes to brown the bread crumbs and bacon is the best method. The true, authentic, delicious Clams Casino. Why royale? because freshly shucked clams are a rarity worthy of royals, heads of state and other notable worthies. CLAMS CASINO ROYALE Recipe 1 … [Read more...]
LOBSTER CASCADE WITH OYSTERS A LA RUSSE IMPERIAL
This magnificent Lobster Cascade centerpiece rising from a platter of Oysters à la Russe Impérial is lifted directly from TV's classiest soap opera, Downton Abbey. Poor Lady Edith, jilted bride, humiliated and bed-bound with despair, bleakly regards a spinster's future. Whilst recognition of her reduced status tearfully dawns, staff scurry to erase all traces of the annihilated … [Read more...]
DUCK PROSCIUTTO
The gold-leaf thin slices of Prosciutto de Parma ethereally draped over sweet summer melon. Nutty, satiny smooth Jamon Iberico or salty shards of Smithfield ham tucked in soft buttered buns. The noble swine, clown of the barnyard, terror of the forest, generous provider of robust haunches that yield to the alchemy of master curers, we are indebted for these the crowning … [Read more...]