We’re back from a mini hiatus and ready to go to round out this year and take us into the next. The truth is that Joseph and I have been super busy, both travelling at the beginning of November, then prepping for hosting our first Thanksgiving, then hosting Thanksgiving, and more. (Our Thanksgiving dinner included …
Graham crackers. A taste of childhood. Something we all love and remember. Great as pie crusts. So, we’re hosting Thanksgiving this year and we’ve been talking about the menu for the last couple of weeks. Some recipes from my family, some from Joseph’s family, some of our own. One thing that came up was a …
A few weeks ago, Joseph and I hosted brunch at our place for a group of friends, one in particular who was visiting from out of state. Since our dining room is more or less in a perpetual state of readiness to host, we offered our space, promised omelets made to order, whispered that there …
Sometimes serendipity leads to genius. Recently, I happened to pick up a nice looking pork tenderloin from the store. I had planned on making tomato confit, and wanted a nice, rich meat to go with the sweet flavors of the tomatoes. I wasn’t exactly sure how I was going to prepare the meat, but I …
A classic quiche Lorraine is a thing of beauty. It’s simple, elegant, yet has an incredible flavor and a soft creamy texture. When I first moved to New York, I was amazed at how everyone here got bacon, egg and cheese sandwiches from the corner deli for breakfast. It was a thing. An established thing. …
This past weekend, Joseph and I hosted an event at our supper club, Stuyvesant. This has become an at least once a month event, where we usually serve our guests six courses (with a few extras) and a cocktail. The menu from this past weekend is below: Amuse: Cheese plate. Wheat bread with homemade mascarpone, …
Sometimes, you just crave a classic dish. Food that brings you back to a different time and place. Food like you mother made when you were a child. Food that makes you feel good and brings back memories. The truth is Proust’s In Remembrance of Things Past, a huge collections of stories covering the history …
This post is about baguettes. The rest is extra. For a while now, I’ve been baking bread and have held the baguette in utmost esteem amongst its glutenous brethren. There is something very magical about a great baguette. The bread you can eat on its own. The texture and flavors enough to satisfy the palette. …
Just over a month ago, our friend Maria asked us to host a private dinner party for her birthday. Of course, we were incredibly honored and super excited about the opportunity. Here was a chance to wow some guests with a special (read: decadent) menu of amazing food. Over the past couple of weeks, Joseph …
For the last several months, I’ve been taking steps toward perfecting my bread baking skills. From the dough mixture, to rising times, to cooking methods, I’ve tried to experiment a bit with all of these factors to come up with a truly great bread. And, while I am certainly no master baker yet, I have …