On Saturday we dined at Chef Eric Ripert's Le Bernardin.
I cannot really put in words how wonderful the food and experience is there and do it justice.
The man is a genius when it comes to sauces, and the staff are incredible.
They even have a house poet!
What we had:
yellowfin tuna over foie gras
striped bass tartare
calamari stuffed with prawns
I'm excited to announce that I have teamed up with some great writers and we are on a quest to publish our short stories, poems, scripts and so much more! We are over at The Writer's Block Blog. We write individually, but share our ideas to develop them and help each other to get rid of our writer's block!
I'm still designing the site, but it's presentable so might as well get you all over there!
I wrote this short story called: The Last Book on Earth
(bet you can't guess what that book is... you'll have to read it)
And here is the first part of my series: The Old Man and Me.
It's a true story, you won't believe how it transpires.
Will keep you posted on future entries.
The Old Man and Me: Part 1
This is the true story of The Old Man and Me.
Nineteen and working at a restaurant while in college seems rather typical. Until I met the Old Man. I was the Hostess with the Mostess at a restaurant in The Hamptons- ok I knew nothing about working in a restaurant, but seating people and taking their drink orders when the waiters were being lazy wasn’t exactly rocket science! It wasn’t a fancy place, just a quaint bar for people to get a brew and a good burger.
One day, a nice elderly gentleman, I’ll say in his mid-eighties, came in and I seated him. He was quiet at first, and then asked for a coffee in a thick-as-pea-soup accent. He was slight, with chunky glasses that hid his still squinting eyes. As the days went by, I learned more about this Old Man, as being a hostess can also turn you into Miss Conversation. He was from Lithuania, and was living in Oyster Bay. If you aren’t from Long Island, you should know that Oyster Bay can be almost two hours away from The Hamptons in traffic!
After one week of coming in for a coffee and a burger the Old Man started asking me about myself. I told him I was a student, getting a degree in communications. He told me he worked in a grocery store and had no family. That day, as he left the restaurant, he handed me a dollar and thanked me for the talk. A dollar so I thought… when I unrolled it, I saw that it was a crisp 50!
I know this is mostly a food blog but wondering what my readers would like more of?
Let me know your thoughts on what you like best about your favorite blogs and the content that is presented. I used to have a lot more traffic here and I'm sure it's because I posted more often but am interested in opening this blog up to more ideas and themes.
Do you want to learn how to make something (recipes)?
Do you want the scoop on latest kitchen equipment?
Do you want personal stories (about what?)
Do you like longer posts? Do you like short and sweet posts?
If you are in search of the BEST Bolognese Sauce EVER, I've got you covered.
It's spicy, sweet, and everything in between.
Serving it with Perciatelli is a perfect option because this thicker spaghetti is hollow so it soaks up the sauce!
What you'll need:
2 tbs olive oil
1 onion, grated
1 cup cubed (small) pancetta
6 garlic cloves, minced
2 fresh bay leaves
2 tsp dried oregano
2 tsp dried basil
1 carrot, shredded
salt and pepper to taste
1 cup ground lean beef
3 sweat Italian sausages (take out of casing and break up)
2 hot Italian sausages(take out of casing and break up)
3/4 or 1 cup red wine (use 1/2 cup if you don't like that rich wine taste)
3 cans Peeled Plum Tomatoes (12-16oz I think)
Parmesan and fresh basil for garnish
What you'll do:
With a grater, shred the onion and carrot. Mince garlic. Set aside. In a bowl, add the beef, and sausage from out of the casings. Mix together and add the dried herbs (not the bay leaf) and salt and pepper.
In a large sauce pan heat the oil. Add onions and let cook for 3 minutes or until they've become translucent. Add the carrot. Saute for another 3 minutes. Add the pancetta. Let cook for 2 minutes or until they get a bit crisp. Add the rest of the meat and brown as you stir to break up the mound. When meat is pretty browned, add the garlic, bay leaves and wine. Let simmer for 2 minutes. Add the cans of tomatoes. Let cook on stove on medium-low (a nice simmer) until the plum tomatoes break apart. Stir every now and again to help this process.
If in a hurry, this sauce takes about an hour and 1/2 (dep on settings) to be the right consistency. Or you can let it simmer all say on low for a more robust flavor!
Serve with your favorite pasta, cheese and basil to garnish.
Our 4th of July was filled with tasty treats and drinks.
We Grilled into the night.
Grilled Lemony/Garlic Chicken
(just marinate chicken in lemon juice, zest, garlic (make paste with grater), salt, pepper, olive oil, and parsley). Sprinkle with scallions.
Savory London Broil on the Grill.
(marinating in LOTS of teriyaki sauce, garlic powder, onion powder, salt and pepper)
And my Aunt's AMAZING Jalapeno Poppers.
They are wrapped in bacon, and stuffed with a cream cheese and pineapple mixture the topped wit cheddar. Chill in freezer so they are nice a solid before cooking. We charred them on the grill at first then put them into the over to cook through. (yes, you scoop the seeds and I would recommend rinsing the peppers too before stuffing.)
What was your favorite dish this Independence Day?
I'm on a new diet called "Stop Eating Like There's No Tomorrow."
In an effort to keep up with this plan I made a very simple Chicken and Veggie Sauté.
It's great when re-heated the next day for lunch too.
Stay healthy friends!
Chicken and Veggie Sauté
8 chicken strips
2 tablespoons olive oil
a little cooking spray
1 red pepper, cut into strips
1 zucchini, cut into half moons
1 summer squash, cut into half moons
1/2 cup white wine
1/2 cup tomato sauce (can be canned or homemade)
1 pinch red pepper flakes
salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
few sprinkles parmesan cheese
Prepare your vegetables. In a bowl add the olive oil, chicken, salt and pepper, garlic and onion powder and red pepper flakes. Stir to coat the chicken. Let sit for a few minutes. Heat a large saucepan and add the chicken. Let brown and cook through on each side. Take chicken out and set aside. Give the pan a little spray of cooking spray in case it doesn't have a good coat from the chicken. Add the veggies and salt and pepper. Let cook for about 3 minutes then add the wine and chicken back into the pan. Cover pan to let steam for 1 minute. Take pan off heat and add the tomato sauce. It will warm through as you stir to coat the veggies and chicken. Sprinkle with Parmesan.