I will be making eggnog at a pot luck later this week, and so was looking for a cocktail in which to use the leftover bourbon. I wanted a simple drink that wouldn’t require the purchase of additional, expensive ingredients. A mint julep sounded good but too summery; I liked the idea of building my cocktail on muddled mint, however. Adding a flavored simple syrup … Continue reading After the Nog
As a consolation for spending too much money paying bills, I ordered a bottle of Pappy Van Winkle Family Reserve 15 years last week. I firmly intended on buying nothing else, but got tempted by a bottle of Aperol, which has become a very popular cocktail ingredient. Both arrived yesterday but remained in their box. Tonight was another story, however: After a harrowing few days … Continue reading Aperol Negroni
My mother sent me this new book on Swiss cuisine, published by Betty Bossi–the mainstay of Swiss kitchens in terms of recipes, I think I can safely say. The book offers “the greatest classics,” along with “new recipes from the market and typically Swiss ingredients.” The authors go on to state that they have also revisited some traditional dishes: “using the same products, we have … Continue reading Cuisine Suisse
A couple of weeks ago, we ended a visit to free Fridays at the MOMA with drinks and dinner at the Bar at the Modern. The drinks were particularly welcome after braving the crowds that take advantage of not having to shell out $20 for admission. I had a New Brunswick, which contains rye, lillet rouge, grapefruit, and bitters–a great combination that went really well … Continue reading Allspice Dram
One of my favorite dishes to cook on a Sunday is a green curry loaded with vegetables and chickpeas or chicken for protein. It allows me to immediately use up some of the vegetables I picked up at the market that day and have plenty of leftovers for a couple of weeknight dinners, since it’s only better reheated. The initial recipe was inspired by Nigella … Continue reading Green Curry
Today, I got to hear Heston Blumenthal talk about a new piece of equipment that will allow people to cook food sous vide at home. He consulted on the development of SousVide Supreme, created by Drs. Michael and Mary Dan Eades. I arrived late because I was attending a talk by Jurgen Habermas and Charles Taylor earlier that afternoon, so missed the founders’ introduction and … Continue reading Heston Blumenthal and Sous Vide
Every once in a while I taste something so, so good that I immediately need to obtain the recipe. I might not get to cook the dish right away, but I need to know that I can succumb to my craving any time I want to. That’s what happened after eating a slice of David Leite’s Portuguese Orange-Olive Oil Cake at a potluck last night. … Continue reading Portuguese Orange-Olive Oil Cake
When a Chef Gets Famous – The Atlantic Food Channel Shared via AddThis Continue reading When a Chef Gets Famous – The Atlantic Food Channel
Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone Francois Payard with Anne E. McBride [Clarkson Potter, 2008] The publisher’s description: Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes. On any given weekend at the esteemed New York City institution Payard … Continue reading Chocolate Epiphany
On March 2, I will be offering one of the International Restaurant & Foodservice Show of New York’s featured sessions, on food media. 3:30 – 4:30 PM – Featured Session Working the (Food) Media: Strategies and Resources to Build Your Media Presence Anne E. McBride Anne, Consultant and Director, Center for Food Media, Institute of Culinary Education (ICE) http://www.iceculinary.com Websites, blogs, podcasts, social networking: Today, … Continue reading Join me at the International Restaurant & FoodService Show of New York
Pots and Plumes 