Archive for November, 2008
We thought that it would be a novel idea to serve our Crackers a little longer than normal as bar snacks.
They are made in exactly the same way as our normal Crackers, they are just cut in to long strips. The hot oil made them curl whilst being cooked, but with some careful prodding with a long pair of chopsticks, it was possible to get some unique shapes.
The idea of serving them like this came about after seeing the branches of trees that had shed their leaves. We had tried some that were cut thinner, but they were too fragile and would snap too easily.
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A few days ago it was Sous Chef Khamsene´s birthday. A friend of ours kindly gave us some Venison for the occasion.
Why are holidays always “too short”?
Yes, I am back from my trip to the USA, well relaxed and fresh and ready to get back behind the stoves.
New York, New York, as the song goes, “So good they named it twice”.
We decided to stay in Midtown, right next to the Empire State Building and 5th Avenue. The way the roads are named makes it very easy to get around, especially on foot.
NY has sooooooo many places to eat. In fact, at every turn you can find some kind of eatery serving an array of food (or a Starbucks, so much money for selling Coffee, only in America…. ;) ).
With so many places to choose from, I think I gained a few kilos during this trip!
Food highlights included a dinner at Wylie Dufresne´s WD-50. When dining at such a restaurant, choosing the Tasting Menu is always a good option as you get to taste smaller versions of some of the best creations from the menu, in this case 12 small plates, which included…
Aerated Foie Gras, Brioche, Tamarillo Molasses.
WD-50 is listed in the guides as American Cuisine, which I think is a little misleading, I mean, what is defined as “American Cuisine?”, I think that the Spanish have a better name for this type of restaurant, “Cocina de Autor” or “Creative Cuisine”.
Scallops, Tendon, Endive, Parsley, Hazelnut Oil.
The lovely soft textures of the Scallops and Tendon were really smooth.
Caramelized Brioche, Gala Apple, Sage, Brown Butter.
The Brown(ed) Butter Ice Cream had a wonderful nutty flavour, and the inside of the Brioche was warm and soft whilst the outside had a crispy texture.
After dinner and drinks I was invited in to the (small) Kitchen to have a look around. On any given day, there are around 10 to 13 cooks under the leadership of the Chef.
Chef Wylie and I share a joke.
Hola!
I am on the last week of my holiday, and have the usual
“Holidays are too short”
feeling.
New York was sunny though chilli, coat required…
Whilst only three hours away…
You need sunblock in Florida.
:)
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Now its time to return to NYC for a few more days before heading back to Spain.
Have a nice day..