Wednesday, January 21, 2015

And speaking of breadbags


Saturday, January 17, 2015

Fromage et du vin






We were the happy recipients of Zingerman's Cheese of the Month gift. Installment two brought us French cheeses:  Camembert, Brebis d'Ossau and Comte.

A cheese tasting was in order. With help from Holiday Market, we paired our new arrivals with a Kermit Lynch Graves and a good baguette.

The Comte is sweet, nutty and creamy. The Brebis flowery, milky with a little hint of goat milk tang. The Camembert is earthy, mushroomy with a cabbage-y scent and aftertaste (in a good way) with an unctuous creamy texture.

All the cheese were enhanced by the bright, slightly acidic wine.

What a treat for the gray days of January.





Sunday, January 11, 2015

A light dinner

Lake trout, rice and asparagus


After the richness of the holidays feasts and a trip to delicious New York, we were ready for a little lighter fare. Our wonderful local market had a special on fresh caught lake trout. 

After searing in a screaming hot cast iron skilled, the fish went under the broiler with just some butter and salt. The end result was moist and flavorful trout, enhanced with some lemon juice, butter and capers. 

Rice pilaf (the original recipe by Craig Claiborne never fails) and asparagus rounded out the meal, with a crisp Bogle Sauvignon Blanc. 

On a freezing cold night, it was the perfect dinner. 

Friday, January 2, 2015

Batard NYC





In NYC for combo of conference and to spend time with darling daughter.  First order of business is check-in and the massive Hilton. There are hordes of historians. Khakis, sport coats, lots of tweed jackets, khakis and walking shoes are the ID.  My husband looks like all of them. Women sensible and chic.

We hightailed it over to a sports bar recommended by the concierge - large TVs to see the MSU game and connect with the darling daughter and the darling daughter of good friends. On the other side of an unexpectedly good burger, great fries and a Rebel IPA we were in good form.

And watched the victory in the hotel room w/ carry out.

Tonight Batard -- top rated new restaurant in NYC and thanks to DD we had a great seating, VIP treatment, wonderful wine and appreciated comps. Braised artichokes with barley and eiswein sabayon, octopus pastrami, shortrib terrine were beautifully composed, brilliant and bright flavors to whet the appetite and a French cremant added just enough sparkle.

Mains are duck breast with natural jus and potatoes w/ capers;  veal "trapezzini" a kind of veal tenderloin Wellington with brilliant pastry and sauce diablo, chicken schnitzel with potato salad and cuke salad. So simple but so dimensional in taste, texture and sauce.

Jonathan our sommelier is wonderful.  Red Burgundy with dinner with a Spanish white Albina with appetizers were perfect matches.  To finish, two tokays for with gorgeous dessert course of hazelnut mousse torte and fried milk bread (aka creme brulee french bread) and a warm runny epoisse with baguette and nut bread.

The food is superb --among the top three in Detroit Food's experience. But the warmth and hospitality make the great restaurant it is.  DD is a part of the trade and her colleagues took such personal care of us with interest and engagement. This is why great restaurants live on - the people, the food and the pursuit of perfection and caring.

Peak dining experience to beat in the next ten years.

Batard

Wednesday, March 12, 2014

Polenta and Italian sausages

So the New York Times Dining section left an impression, from a very basic dish of polenta and sausages. Tried it tonight and it's a keeper.

Italian Sausage and polenta/ NY Times

I have used regular cornmeal for polenta before, but this time I used Red Mill coarse ground corn grits/polenta. Cooking time = 30 minutes.

While that was cooking, I browned and cooked through some sweet Italian sausage, cut in chunks. I cooked two links, only half a pound and used chowed on not even one sausage, didn't need more because it flavored everything. And put a large thinly sliced onion in a pan to caramelize.

Also added in Marcella Hazan's cabbage recipe, long and slowly cooked thinly slice cabbage that yielded such a sweet flavor.

End result was very deep and flavorful and creamy polenta, topped with the caramelized onions, the crisp sausage with a side of sweet and braised cabbage.

Peasant food, to be sure. The whole meal, which was enough for at least six, cost maybe $4. An inexpensive but good red wine rounded out the meal.

But price doesn't always count, does it, when it comes to comfort food on a cold winter night?


Tuesday, February 25, 2014

Antics in Aspic

When you think you've seen all the horror aspic can unleash, there's this.

BEHOLD!

I GIVE YOU ASPIC AQUARIUM. 



Monday, February 17, 2014

Abraham Lincoln - A great president and cook

Abe Lincoln was a cook


Coincidence - a great statesman who cared a lot about food, was a cook? I think not.

Food played a great part in Lincoln's life from an early age - does this make a great statesman? I like to think it does.