Archive for food

Updates

Posted in Food on TV, New Jersey Restaurants, New York restaurants with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 17, 2009 by restaurantouring

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[One of my photos has been published at a blog owned by NBC and written by chef Ariane Duarte. Check out the entry here!]

Hello, people of the interwebs! Sorry for the lack of updates in a while. I’ve been pretty busy lately, mostly with work, eating, and taking pictures.

I still need to blog about my trip to Taiwan (amazing), Hong Kong, and Macau.

I’ve eaten at Le Bernardin since I last blogged, as well:

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And this past Monday, I had a life-changing meal at Thomas Keller’s Per Se.

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Lately, I’ve been cruising the Montclair restaurant scene, collaborating with local restaurants to get some food photography done. I’m not making any money doing it — I’m just doing it out of a bit of boredom and a desire to collaborate and help grow some of these businesses. Thanks go out to David Hobby at the Strobist blog for getting me off of my lazy keister. I’ll let you know when some of these pictures make it up onto their websites. In the meantime, if you’re from around my area, definitely check out CulinARIANE restaurant and Mesob Ethiopian restaurant.

The photo of the Jonah crab at the top of this post was shot for Oceania Seafood company, in New York (check my Flickr photostream for more pictures). They’re building a website, and I’ve been working very closely with an awesome IT support company called “Blue Lion Solutions” to help Oceania Seafood company grow its online seafood shipping business.

So, if you need the freshest seafood around, contact Oceania Seafood at 917-662-8028 (website coming very soon!)

And if you need web hosting services, IT support, and boatloads more help from tech-savvy types, contact Blue Lion Solutions (or just click here).

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Stuff in the pipes

Posted in Books and gear, Culinary ruminations and other random thoughts, New York restaurants with tags , , , , , , , , , , , , , , , , , , , , on June 11, 2009 by restaurantouring

Got reservations at Thomas Keller’s Per Se and Eric Ripert’s Le Bernardin. Will report back (hopefully with pictures!) once I dine. Gotta get my laptop fixed first, cuz borrowing computers to access the web is teh suck. At any rate, I’m on a mission to eat at Michelin-starred restaurants, starting at the top.

Discovered a mouse in my apartment. Not sure if it’s the same mouse my roommate and I found in the winter — we named it Teacup. Oh well. Time to hide the dried fruits that I suspect he’s munching on and break out the peanut butter. I’d like to build a better mousetrap, a la Jim Clark, but we’ll see how much motivation I have to do something so cool/geeky.

Finally, a word of advice: avoid cheap tongs. Trust me. I speak from personal experience. Despite owning numerous knives (including the super-sharp Shun Kaji 10″ chef’s knife) and sharpening them all myself with Japanese water stones, I haven’t cut myself in the past year or 3 — that is, until tonight: on a pair of tongs I bought from the dollar store.

Don’t ask. I don’t know how I did it, either.

Borrowing a computer

Posted in Culinary ruminations and other random thoughts, Food in the news with tags , , , , , , , , , , , on June 5, 2009 by restaurantouring

Can’t blog for long — borrowing a computer to check in on the interwebs before I hop on a plane to Cali for the weekend to attend an old high school buddy’s funeral wedding.

Anyway, a Yahoo article about the WORST foods to eat on a date made me chuckle a little bit this morning. What’s wrong with Stilton and carpaccio???

Also, if you haven’t done so already, check out this month’s copy of Men’s Health magazine. This month’s issue (the one with Ewan McGregor on the cover) is pretty food-centric (there’s an article about total utilization of a pig! Hooray!).

And if delicious porcine pleasures aren’t enough to get you to fork over the couple bucks for a copy of this excellent mag, I should tell you that that miserable old curmudgeon, Bourdain, has an article in it about the 13 restaurants you HAVE to eat at before you DIE. So, GO! Read up!

And make travel arrangements for your next culinary vacation.

Honda Crave Contest

Posted in Culinary ruminations and other random thoughts, Food experiments at home with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , on May 4, 2009 by restaurantouring

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So, the competition is over. I submitted my savory dish for the competition, but I’m not too confident in how the picture turned out (Pictured above. Chipotle-spiked meatloaf. Roasted red pepper coulis. Smoky Chipotle BBQ sauce. Bacon mashed potatoes. Mac and Cheeses: cheddar, lots of freshly grated parm, and a habanero pepperjack. I know it’s cropped on the right. Still working on that / I have been too lazy to fix it. Click on it to see the full picture on my Flickr account). I was dumb and waited too long to make the dish, so I had too little time to remake it.

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Also, I fell asleep/passed out on my bed last night when I should have been making an entry for the dessert competition. Molten Chocolate Hazelnut “Kiss” Cake. Orange-raspberry coulis. Tahitian Vanilla creme anglaise. I thought I was clever with the kiss part, but only because my body was sleep deprived and because my brain is addled.

I woke up this morning cuz the fire alarm went off — not because something was burning, but because I fell asleep on top of it (and all my freshly laundered clothes, which now have lots and lots of wrinkles in them thanks to my fat ass) and apparently, it detected carbon monoxide emanating from my nether regions. Just kidding, it was sticking into my back (I took it down last night when I was roasting peppers in the broiler and threw it on top of my bed).

I always do this. Procrastinate, that is. And I liked how the dessert picture came out, too. Sigh.

Moral of the story: I suck.

Also: I got a 38 dollar parking ticket because I fell asleep and forgot to move my car last night. Alternate side parking, FTL.

CulinAriane, part III

Posted in Food on TV, New Jersey Restaurants with tags , , , , , , , , , , , , , , , , , , , , , , on April 25, 2009 by restaurantouring

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I love eating at CulinAriane. The food keeps getting markedly better and better every time I go back to eat there. And that’s exciting for me, especially since I’ve been fortunate enough to be able to keep somewhat up-to-speed with the food that Ariane produces since after the show ended. In a recession, it’d be easy for a restaurant to start cutting back on food quantity and quality, yet somehow, CulinAriane has only been on the rise. She may be a self-proclaimed “old lady,” but don’t let that fool you — the woman can COOK. And with an expansion to the restaurant happening as early as this summer, things are looking really bright for the CulinAriane crew.

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My meal kicked off with a small bite of something Ariane loves to start off with — a small slice of seared tuna loin. This amuse bouche was paired with a creamy guacamole.

The cool, refreshing, al dente white asparagus that you see at the top of this post were topped with a fantastic warm goat cheese bearnaise sauce and morel mushrooms — one of my favorite mushrooms. I ordered the dish mainly because I thought it would look great in a photograph (and because it was in season and I figured I needed more fresh veggies in my meatatarian diet), and I’d like to think that I was right. The dish was plated exactly as I hoped it would be plated, which made lugging some extra photo gear to dinner and enduring the funny looks from the [probably] annoyed patrons worth it [for me]. (I deeply apologize to the people I may have annoyed during dinner. I tried to make the reservation as late as possible to avoid this).

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Next came the pirogi I ordered. Here, you’re looking at a couple delectable bites’ worth of caramelized onion, potato, white cheddar cheese, braised rabbit, carrot ribbons, and carrot juice reduction. The pirogies I had at Sava Polish Diner (an earlier post) do not compare (Sorry, Sava!).

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Croissant in lieu of bread. Even this has gotten better than I remember. Softer, fluffier, richer, better.

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Hawaiian striped marlin. Dusted with fennel pollen. Fingerling potatoes, spring garlic, artichoke hearts, and a grilled ramps vinaigrette. If Ariane keeps cooking marlin this way, I swear I’m going to eat every damn marlin in the sea. I had to hold myself back from licking the plate clean.

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The chocolate truffle cake with chocolate twizzle was perfection. It was light, moist, not too sweet, and perfectly matched with that mascarpone cream on top and the raspberry coulis around it. I’m usually not a fan of sweets, but I could eat ten of these desserts if my meager budget would allow it. Sigh.

CulinAriane restaurant is located at 33 Walnut Street, Montclair, NJ 07042
Phone: 973-744-0533
Fax: 973-744-0733
Hours: Wed – Sat, 5:30 – 10:00
Reservations are highly suggested.

Cooking the Easter Bunny

Posted in Home cooking and more with tags , , , , , , , , , , , , , , , , , , , , , , on April 21, 2009 by restaurantouring

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A couple years ago, I was driving a friend’s car (she was too tipsy to drive) when I accidentally ran over a rabbit that was running across route 10, in East Hanover.

Damn thing came outta nowhere.

I felt pretty bad about the whole crushing-a-skull-under-the-driver’s-side-wheel thing, and the fact that it was Good Friday only made things worse. It was like I just killed the Easter Bunny.

So, this year, I decided to kill a bunny rabbit on purpose.

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After severing the forequarters and cutting off the hindquarters, I trimmed the loin from the ribs and left the belly meat attached. I stuffed the loin with some caramelized onions that had been sauteed with some garlic and fresh sage leaves. I wrapped it all in some duck bacon that my good friend, Jose, bought me, seared it off, and finished it in the oven. It ain’t too pretty, mainly cuz the duck bacon was too thick and not nearly long enough, so the whole package unraveled by the time the food hit the plate. I will probably stick with good ol’ pork bacon next time.

I should note that the rabbit did not come with the liver, kidneys, or heart for some reason. I generally like offal, and I try to make an effort to eat it whenever it is available, if only so that it does not go to waste. For this dish, I was actually counting on some rabbit liver, so I was pretty upset when I discovered that this thing came with no offal whatsoever. Bummer.

While the rabbit finished cooking, I sauteed some potatoes in the rendered duck fat from the bacon, and seared some oyster mushrooms to go along with it. I deglazed with some chardonnay that I had laying around and added some fairly concentrated, gelatinous, deeply caramelized duck stock that I also had lying around. I reduced it to nappe consistency and lightly sauced the loin with that. A la minute.

Voila: dinner.

I hope everyone had a happy Easter!

P.S. I’m a big fan of total utilization. As I write this, the remaining bones and carcass from the rabbit is slowly simmering in a pot of water for stock. I threw in some chicken bones I’ve been saving up for the past couple weeks, too. I just threw the bones into a zip top bag in the freezer and took them out to make a batch of rabbit/chicken stock.

check my Flickr account for higher-quality and larger-sized pictures, especially since WordPress does this annoying thing where the right side of all my pictures gets cropped out of the frame (I’ll figure out how to fix it one of these days, I swear): http://www.flickr.com/photos/epicnomz

to learn more about breaking down bunnies into marketable consumer cuts, search for Michael Pardus, longtime instructor at the Culinary Institute of America, on YouTube. His user name is MPardus, I believe. Or, just click here.

Congratulations, Cat Cora!

Posted in Food in the news with tags , , , , , , , on April 7, 2009 by restaurantouring
Cat Cora and her wife, Jennifer

Cat Cora and her wife, Jennifer

For those of you who haven’t heard yet, Cat Cora and her wife, Jennifer, welcomed a third child into their family over the weekend. For more information on the newborn Thatcher Julius Cora, please read here.