Signature roast chicken dish at commerce. To die for.
Beef tataki at commerce
Orange bloody Mary at commerce
Making poor man’s ice cream.
I placed three frozen sliced bananas in the food processor. Then I pulsed it for several minutes till it turned into a blended purée. A cold and icy blended purée.
How many possible ways can I say “holy f@$&ing sh!t!!!!! This is the best damn ________ I’ve ever had????” The bottom line is that there are a finite amount of adjectives for the word incredibly-freaking-good and I may have exhausted them all. This is another one of my posts where I’m going to let the photos speak for the food.
What we have here is the French toast that’s served at Hollywood’s infamous Square One Dining. I wrote about this dish previously and this was my attempt at replicating it. For full recipe instructions, follow this link.
Heavy cream with vanilla bean.
Pretty, pretty egg yolks.
Balthazar’s Brioche Loafed sourced from my local Whole Foods.
After letting the creme anglaise sit in the fridge overnight, I left it out on my kitchen counter for a few hours to let it warm to room temperature and “soften”.
It took quite some discipline to not finish off the creme anglaise last night on its own.
An iron griddle is a must have home accessory. MUST HAVE!
My only regret was that I didn’t make more.
Two very happy brunch guests.
Maple syrup not necessary.
I recently came across Eric Ripert’s website - AvecEric.com. After skimming through the first few pages of posts, I clicked on the Video link and was taken to a virtual treasure trove of simple, delicious and easy to follow recipes.
When I say easy to follow - I mean EASY TO FREAKING FOLLOW. All the recipes in his videos are centered around a primary ingredient (salmon, chicken, snapper, raspberries) and are paired with a maximum of one or two more ingredients. After prepping, Chef Ripert cooks everything on his counter top toaster oven. Let me say that again: ALL OF THESE TASTY, HEALTHY AND WONDERFUL DISHES ARE COOKED IN A FREAKING TOASTER OVEN. From caramelized mango to goat cheese truffles, EVERYTHING is cooked in a cute, little toaster oven.
Some of my favorite videos from his site include the goat cheese truffle:
The raspberry clafouti:
And the super simple yet delicious broiled red snapper filet:
I think it’s safe to say that my toaster oven and I are going to get to know each other very intimately over the next several weeks.
I’ve had an incredible Saturday already and it’s not even 1:30pm.
I awoke with some stiffness in my neck so I made the pain go away with a helping of frozen Smirnoff. Now I just finished brunch at Ssam Momofuku and I’m following up with a strawberry cereal milk with chocolate donut ice cream at Momofuku Milk bar. Saturdays are good.
here’s my convo:
You: hiStranger: xbox or ps3?You: xbox fo shoStranger: what gameYou: cod4Stranger: oh.You: u?Stranger: did i mention the game?Stranger: _/_____\_____________\____________/____\
Your snow is the finest, fluffiest, freshest powder on planet earth. Your roads are beautiful. Your airport is spotless. The people are welcoming and charming.
So why is it so hard to find a decent bagel or slice of pizza in this state?
First thing I eat when I get back to NYC will be a slice of Joes pizza and a bagel from Bagel Bobs. Can’t wait.
I’m hoofing it out west for a final bit of storm chasing. Regular updates to follow next week. Till then EAT!
