Archive for Food and other Fun Stuff
As I tweeted last night @reGeezer:
Celebrated anniversary at Del Posto in Meat Packing District. Had 7 course tasting menu- local ingredients paired w/Italian EVOO+wine. Wow!
Below is the menu from Del Posto’s site. Our favorites were the ostrich and the 100 Layer lasagne!
Menu Tradizionale
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ASSAGGI |
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Del Posto CRUDO with Homegrown Herbs & Burrata |
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Apician Spiced OSTRICH, Date Conserva, Lovage & Barley Crisps |
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Sheep’s Milk Ricotta NUDI di Uovo, Bird’s Nest Style |
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100 Layer LASAGNE alla Piastra |
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VEAL Braciole, Roasted Porcini alla Cacciatore & Broccoli Blossoms |
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PECORINO Fresco with Warm Eucalyptus Honey and Saffron |
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Nectarine ARROSTO, Basil Gelato & Grilled Lemon Cake |
Do You Sous Vide?
Posted by: | CommentsWhile checking out the food blogs this morning, I saw this wonderful little video on the Chow.com The “sous vide” style low boil described in the video is a simplistic, yet effective variation on the much more precise method used by some professional chefs. (I tried it and the eggs poached that way-but for a little less time- are really excellent!)
Sous vide literally means under pressure vacuum (thanks to Addélice’s comment) and refers to a cooking technique in which the chef seals food into an airtight plastic bag with a vacuum-packer (like a food saver or Seal-A-Meal) and then simmers it in water at a low and precise temperature.
The sous vide cooking method is memorialized in the book Under Pressure: Cooking Sous Vide by Thomas Keller, famed chef-proprietor of Per Se in the Time Warner building in Manhattan’s Columbus Circle and The French Laundry in Yountville, California, in the Napa Valley. The book includes commercial preparation of receipts like Compressed Watermelon and Hayden Mango “Yolk”; Salad of Heirloom Beets, Anjou Pear, Mache with Candied Walnuts and Blue Goat Cheese Coulis; Air-cured Waygu, Treviso Leaves, Compressed Asian Pear and Whipped Pine Nut Oil.
The secret to sous vide is discovering the exact temperature required to achieve the most sublime results. My wife and I discovered these sublime results when we celebrated our anniversary last august at Per Se.
Toast to Ghosts with the Midori Spider’s Kiss
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Midori Spider Kiss Coctail for Halloween
Americans spend an estimated $7 billion annually on Halloween, making it the country’s second largest commercial holiday. And in recent years, more adults have taken to the holiday by dressing up and celebrating at parties. This year, after all the little superheroes, pirates, witches and bumble bees have tucked into bed, make a grownup toast to ghosts with this new Midori Spider’s Kiss.
Created by award-winning Mixologist Victoria D’Amato-Moran, this festive cocktail not only stands as a refreshment, but decor as well. “The colors and details of the Spider’s Kiss add a dramatic flair to the occasion,” says D’Amato-Moran who suggests using frosted glasses for an added ghostly feel or grenadine for a bloody spider bite effect.
Midori Spider’s Kiss
1 oz. Midori® Melon Liqueur
1 oz. SKYY® Vodka
Fresh Lemon
Garnish with an orange slice
Draw a chocolate web into a martini glass. Place in freezer and chill for a ghostly effect. Shake all ingredients and strain into glass. For a blood effect, drizzle grenadine down the side of the glass. Garnish with a chocolate dipped orange slice.
For information on Midori and additional cocktail recipes, please visit their website.
