Archive for April, 2010

Mayo and Green Goddess

April 20, 2010

Recently I dropped my yolks into the blender, turned on the blade and started to drizzle sunflower oil drop by drop. 10 minutes later instead of delicious creamy mayo, I had swirly egg oil, yuck. I dumped everything out, grabbed four more eggs and started over. 10 minutes later, the same results. I hurled the bowl, stitched together a series of expletives that would make Christian Bale proud and went to my room to play a couple games of MW2.

Calmed by gunning down some people online, I returned to the kitchen and started over. 10 minutes later I had perfectly thick and absolutely delicious mayo in the blender. I still have no idea what happened, but I am guessing it had something to do with the membrane on the yolks being thin (I used 4 more eggs from a different box).

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Strawberry Shiso Sorbet

April 18, 2010


image courtesy of Nicholas Calcott

What a treat to arrive back in Paris and have the markets be full of lush, juicy strawberries. Seeing the berries always inspires me to make some extravagant strawberry dessert. But, applying heat seems to pollute the flavor and render them mushy and stingy. A good strawberry is best enjoyed with the simplest of preparations. Sorbet seemed like a natural thing to do, served with puff pastry, pastry cream and some fresh unadulterated Gariguettes. With a little Japanese inspiration, I added some shiso. The powerfully herbal and vegetal quality of shiso complements the berries beautifully.

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Menu: Saturday April 17th

April 16, 2010

Amuse

Spring Vegetable Stuffed Butter Cracker w
Fava Bean Hummus & Poached Quail Egg

Semolina Linguini w
Radish Leaf Pesto, Roasted Asparagus
& Ricotta Salata

Roasted Clams & Mussels w
Fennel and Habanero Broth
& Sea Urchin Crostini

Palate Cleanser

Chicken Liver Ravioli w
Braised Artichoke, Preserved Lemon Coulis
& Spring Onion Salad

Grilled Flank Steak w
Skillet Polenta, Avocado Mousse &
Sauteed Mushrooms

Fennel, Tarragon, Black Radish &
Blood Orange Salad w
Feta and Hibiscus

Strawberry Shiso Sorbet w
Puff Pastry,  Shiso Cream & Rhubarb Sauce

Coffee & Doughnuts

What we brought back from Japan…

April 14, 2010

Minutes after you arrive in Japan, the first thing you will hear is, “if you have diarrhea or fever please tell an official”.

The train from the airport to Tokyo is super long, like 1 hour and 20 minutes on a bullet train.

You have to pay cash for EVERYTHING and most ATM’s do not take western cards. You will need to find a post office or a Citibank ATM.

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Mmm, chicken stock cookies

April 13, 2010

At the old apartment when people would come over for Hidden Kitchen, we would have to keep Tatie tied up in the kitchen near us. While he had the comfort of his bed, he would still whine and complain that he didn’t get to mingle when each group of people would arrive. He would also fidget and get up every time we would reach for dishes from the cabinet several feet behind him. We felt such parental guilt that each week we would atone by designating an entire Tuesday morning for Tatie.

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