Gastronomy

Brioche, and its use as French Toast.

February 14th, 2010
in regards to:

Brioche French Toast

I've been reading about brioche recently. It's not that I've been seeking it out but I find it mentioned frequently on the gastronomy blogs. To my recollection I've never had brioche prior to this week, when I bought a loaf at the Union Square Whole Foods.

I rationlized the $6.99 price because it had the Balthazar label on it, showing a logo I recognized from a week's study of food packaging on behalf of a recent caterer client. I figure I can study the wrapper layout, designed by Mucca, when I've consumed the rest of the loaf.

Ingredients:

Sweet Basil and Red Pepper Sauce over Penne

January 23rd, 2010
in regards to:

sweet basil and red pepper sauce over penne

While not the prettiest sauce, this was tasty stuff with a sweetness, depth and kick. And a redeeming, cheap, two-pot meal at the new NYC home on a lonely, sad Friday night. This particular dish also assisted in my final use of all the basil from Pap's 2007 surplus.

Butternut Squash and Carrot Quinoa Stew/Slop

January 15th, 2010
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butternut squash carrot and quinoa stew

Looks like a disaster, tastes ok. I like the concept but it needs more R&D.

Baked Sweet Potato Chips

January 2nd, 2010
in regards to:

sweet potato chips

In those continued efforts to use it or lose it with the sundries and stockings of the Lawrenceville apartment, I plotted a course for starches and set my plates to stun. Sweet potatoes would be a snack/dinner for tonight.

Christmas Eve hors d'oeuvres

December 29th, 2009
in regards to:

Thanksgiving deconstruction stack

For some reason, there's a tradition on Christmas Eve that involves me and my kitchen and an absurd appetizer to feed my extended family. Last year I did the filet with the cacao dip and sour cream dab. The previous year I did the Polski sushi. This year it was the Thanksgiving deconstruction stack.

Elevated Indulgences of Minor Meals: Peanut Butter and Jelly Sandwich as a Crêpe

December 24th, 2009
in regards to:

A sandwich as simple as peanut butter and jelly becomes more dignified and more satisfying when rebulit as a crêpe. In all the stresses from the holidays and the move to NYC, this elaborate twist brought me a moment of calm.

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