Archives for October 2011
The dining room is sedate and spacious. Though not exciting, it is warm and comfortable, with small banquettes perfect for even one person to sit and have lunch with a book.
House Smoked Brook Trout with Celery Root Blini and Green Apple Sour Cream
Poached Egg and Frisee Salad with Wild Mushrooms and Mustard Vinaigrette
Telepan had excellent service, excellent prices, and excellent food. It isn’t the most exciting spot in town, and is more for PTA parents than cool club kids, but that is part of its charm. It is unassuming, unpretentious, and totally delicious. And it sent me back to one of my sweetest memories. That added bonus wasn’t even mentioned on the prix fixe.
About 1 lb total of leftover pasta and sauce (you want more pasta than sauce – not too soupy)
1 tsp. each Salt and pepper, to taste
2 Cups Parmesan or Pecorino Romano Cheese
1) Put the eggs into a large bowl and whisk them so all the yolks are broken. Also, preheat the oven to 350 F
2) Add the cheese, salt and pepper, and whisk until the eggs and cheese are emulsified.The mixture should look sort of white and be pretty thick.
3) Add the spaghetti to the bowl.
4) Mix the spaghetti in with the egg mixture until it is all incorporated.You might as well just use your hands…its such a gloppy mess, there isn’t any other way to make sure you get it all incorporated. Be sure to break up your meatballs into smaller pieces if you are using meatballs – you want them to be in bite size chunks.
5 )Pour the spaghetti mixture into a nonstick pan over medium-high heat, for about 20 minutes.The pan MUST be nonstick, or the pasta won’t come out properly. This way, no olive oil is necessary, which is great because then the pasta won’t absorb it and become leaden and heavy.
6) When the edges of the pasta start to firm up, like an omelette, pop the whole pan into the oven for another 30 minutes.
7) The dish is done when the pie is firm to the touch and a knife put into the middle of the dish comes out cleanly(some sauce residue is expected, but you don’t want any runny eggs).
8) Invert the pasta pie onto a large plate or sheet tray(it seems scary, but it’s really not too difficult),
This is one of those things where the whole is greater than the sum of its parts. Pasta, eggs, and cheese all combine to make the most delicious dish. The combination is just unreal. Crispy, caramelized crust crunches down into soft, creamy, cheesy interiors. Fresh with tomatoes, sharp with cheese and hearty with the pasta, this really gives new life to your old spaghetti. It is quick, it is inexpensive, and you can make it with any pasta you have left over – perfect for a party or for vegetarians. Dare I say that it’s better than M Wells’ version?
Oh, I dare.
Feather Ridge Far, Poached Egg with Frisee, Polenta, Porcinis and White Truffles
Fonduta Ravioli with Water Chestnuts, Leeks and Truffles
Duck Agnoletti with Artichokes Sugo, Parmigiano Regianno and Truffles
There was nothing wrong with any part of this meal. We had a particularly wonderful server, Andrew, who was attentive, informative and went out of his way to tell us which dishes had nuts in them (one member of our party has a tree nut allergy). The price can’t be beat and neither can the food. These reservations always sell out quickly, so keep your ear to the ground -there is apparently another Trufflepaolooza with black truffles coming this January.
Savory pies. Sweet pies. Pies with homemade crusts and sweet fillings and savory fillings, pies made with liquor and exotic fruits, pies with homemade whipped cream and pies with fancy salsa toppings.
Yeah, I’m that lazy girl who likes to eat pie more than I like to make it.
Almond Joy Pie
1 Pie crust (graham cracker, Oreo, or dough are all fine)
1 Can sweetened condensed milk
1 Bag shredded sweetened coconut
1 Bag semi-sweet chocolate chips
1 Cup silvered or sliced and toasted almonds
4 Tbls. heavy cream, room temperature
Water, to taste
1) Put the chocolate chips into a double boiler, and start to melt it.
2) When it starts to melt, add the cream. Make sure it is room temperature so the cold temperature won’t make the chocolate harden or “seize.”
If the chocolate starts to lump into a grainy ball, add some water and continue to stir. It should break up.
3) When the chocolate is smooth and glossy, pour it into the pie shell, and put it into the fridge to firm up – an hour should be sufficient.
4) In the meantime, blend the sweetened condensed milk and coconut in a bowl.
5) When the ganache (just a fancy word for chocolate and milk/cream that has been melted together)has hardened…
spread the coconut mixture on top in an even, fluffy layer.
6) Arrange the almonds on top in concentric layers – or, what the hell, just toss them all on top.
This might not be gourmet, but it’s a great dessert. Rich, smooth chocolate underneath sticky, sweet coconut and the crunch of almonds. It really does taste like an Almond Joy Bar! Of course, you could use dark chocolate here, but I am a milk chocolate lover. And if you like coconut, chocolate or almonds, you will love this pie. Thanks to Rodeo Bar for hosting this fun event, and to Jackie and Ken for organizing! Maybe next time, I will even turn on the oven to make my pie…
Yeah, well, probably not.
Park Avenue Tavern is totally destination worthy dining! The prices are very reasonable, the service is excellent, and the food is just delicious. Moreover, you get to support your alcohol habit in the privacy of your own booth. As Martha Stewart might say “that’s a good thing.”
It should be Tomatillo Slaw. This coleslaw uses traditional taco accompaniments, like lime, cabbage and radishes to create a light, tangy coleslaw. There are many variations you could make here – use yogurt instead of mayo, leave out the cumin, add some chipotle powder, add cilantro but not scallions…the whole thing here is to make it your own. This isn’t about a decadent, creamy dish, it’s about a bright, clean tasting one. And it’s about using jarred salsa to make your life easier. It’s about:
1 Head cabbage, cut into thin strips
2 Cups mayonnaise
1 17.6 Oz jar tomatillo salsa(salsa verde)
Zest and juice of 6 limes
Cumin, salt and pepper to taste
1 Bunch each cilantro and scallions(optional)
1)Wash the radishes thoroughly under cold water, then cut the top and bottom off the radishes…
and slice them as thinly as possible(that is my sister’s murderer’s thumb, not mine. I should only be so lucky!).
2)Place the radishes and cabbage in a large bowl.
3)In another bowl, combine the mayonnaise,
lime zest, juice and scallions/cilantro if you are adding them.
4)Mix to combine and taste for seasonings. Add the spices in quantities that please you. If it is too tangy, throw in some more mayo. Too bland? Add some salt or scallions. You need to make this the way that YOU like it.
5)Add the dressing to the slaw, mix to combine and let it rest for at least 1 hour or up to 3 hours. Before you serve it, taste for spices again – you may need to ad more salt or pepper, since the cabbage absorbs the flavors quite thoroughly.