Last weekend, I embarked upon a survey of Japanese ingredients at Mitsuwa Marketplace. Today, I learned about the uses for those ingredients at Etsuko Kizawa's Basic Japanese Home Cooking class. Etsuko, owner of Soy NYC, teaches a variety of classes in Soy's shoebox kitchen, and the students get to eat the delicious results.
Our lesson covered the preparation of miso soup, rice, oshitashi (a spinach dish) and sake-simmered cod. While expertly preparing the meal, Etsuko took the time to give us a primer on miso (dark red goes with clams, red is Tokyo-style and white is more common in Osaka). She spoke of adding different vegetable combinations to a simple miso soup: daikon and watercress, or potato and mushroom.
As she gathered the ingredients for the oshitashi sauce, she talked a bit about cooking implements. She mentioned the importance of her prized miso scoop and special tweezers for removing small fish bones. A giant pair of chopsticks was used to plunge the oshitashi spinach into ice-cold water.
We learned how to make the fluffiest short-grain rice (Etsuko prefers the pot to the rice cooker). We were also told of the affinity that soy sauce has for citrus, ginger's amazing ability to mask a particularly fishy flavor, and the use of sugar in Japanese cuisine. The aromas of delicious home cooking began to fill the kitchen, and my stomach started to growl. Etsuko covered the simmering cod with wax paper and showed us how the sweet sauce was bubbling underneath.
Not a moment too soon, it was time to eat. Soup was placed on the right, rice on our left (this was traditional, we found) with the fish and vegetables farthest from us.
As we ate with gusto, Etsuko recounted some of her latest experiments. Apparently her green tea Rice Krispie treats have become quite a hit, with customers bringing them to Japan by the batch. I can personally vouch for these treats!
Soy NYC: 102 Suffolk St., (212) 253-1158.
Saturday, January 28, 2006
Monday, January 23, 2006
Gilt
I was recently asked if I were familiar with "molecular gastronomy." Although I was vaguely aware of the culinary experiments of Ferran Adria and Grant Achatz, I'd never eaten the fruits (and meats) of their labors.
My interest was piqued, and I began searching for articles about this culinary science. Apparently, some chefs are stretching food preparation to the outer limits of possibility. Armed with new technical knowledge and a desire to push the papillote, they're creating a whole new world of cuisine.
Tonight, my companion and I made a pilgrimage to New York's new shrine to molecular gastronomy: Gilt. We didn't know quite what to expect when we walked through the doors of what used to be Le Cirque 2000. (We'd imagined that the cuisine of 3000 would be housed in a structure more like this.)
However, Chef Paul Liebrandt's powerful imagination soon engulfed us to the point where we no longer noticed the decor. His cuisine naturally lends itself to metaphor; I found myself commenting that we were eating snowflakes - intricate works of art which melted in our mouths.
Gilt's menu includes "Classical" and "Modern" prix fixe selections (there's also a separate daily tasting menu). One may choose appetizers and entrees from either list. (I went with a classical appetizer and a modern entree.)
After ordering some Pinot Grigio (the cocktail prices made us wonder if the restaurant should've been named Guilt, or Gelt), we were served our first amuse-bouche: a spoonful of sprouts atop a heap of shredded filo, some arugula financiers with an internal surprise of melted Stilton, black truffle discs filled with red onion chutney, and dried beet curls with sour salt. The financiers included a sweet pear-raisin chutney that was just wonderful with the Stilton.
We were then delighted by a second round: artichoke foam with a hidden egg and crispy black trumpet mushrooms in a charmingly askew cup, smoky crimson venison carpaccio, scallop tortellini in a heady marine broth with pea shoots, and a disc of chicken accented with fennel. Each dish was a small universe of flavor, color and texture. I was reminded of chawan mushi, a Japanese egg custard which holds little surprises the farther one's spoon travels.
And then, the bread! How were we to choose from this selection of hot rolls: olive, Serrano, potato, sweet chestnut, and flaky brioche? Naturally, we each had about three of them. Two different butters arrived on stone slabs: unsalted L'Escure and salted English butter.
Then, we were treated to a stimulating palate-cleanser. A mother-of-pearl shell was the setting for a scoop of wasabi-sprinkled apple sorbet in a few drops of precious Armando Manni olive oil. Our appetites thus stoked, we were ready for our appetizers.
Although I'd been tempted by the porcini crumble with baby turnips, I'd ordered the butternut squash soup. Foam was poured on top of curried orange foam, a shard of Parmesan, crisp sage leaves and a few delectable Parmesan tortellini. My companion went modern, choosing the "flavors of winter." Of these five dishes, most memorable for me was the purple baby abalone jelly. There was also a crab cake underneath a gelee into which herbs were suspended and a plate of sweetbreads.
Another round of bread, and we were ready for our entrees. Each of them was a sort of themed fantasy: my companion's theme was beet, and mine was coriander. Beet puree surrounded thick slices of rich Peking duck and leaves of crispy red chard. (We were constantly amazed at the Liebrandt's ability to keep thinly sliced vegetables perfectly crispy in a soup or sauce.) More beets, served steaming from plastic wrap, accompanied the duck. My loup de mer had a crown of sweet coriander "glass," and underneath the fish I discovered a profusion of snow peas, pearl onions, Thai basil and tiny black squid-ink gnocchi. My side dish was a coriander fish stew; razor clams, large sweet shrimp and starlike baby squid sat in a broth with sea beans and tiny potatoes.
Dessert was just as elaborate. First, there was another amuse-bouche: clementine sections and lychee sorbet amid a smattering of crunchy orange cookie pellets, mint leaves and cubes of fruit gel. Then, for the main event, my companion chose the passionfruit souffle with sour cream guava sorbet (and more artisanal olive oil); I, of course, desired some chocolate. The menu listed two chocolate desserts: chocolate chili and chocolate peanut butter. The latter brought me to new heights of ecstasy. Described as an assortment of "warm chocolate croneski, peanut butter chocolate, rice crispie croquant and fleur de sel caramel," it was an intense concoction which mixed sweet and salty, creamy and crunchy. Streams of warm chocolate flooded out of three globes of chocolate cake, mixed with small dots of caramel, and made their way over to a dense oval of creamy peanut butter and chocolate atop a layer of nuts and crisped rice. Before I knew it, my companion's fork had claimed half of the peanut butter chocolate. I didn't mind, however, because a plate of petits fours soon arrived. (I loved the pistachio financier, the passionfruit pate de fruit, and the mint-foam-topped key lime tart.) Also, there was a cigar box full of homemade truffles: coconut, Pedro Ximenez sherry, mint, espresso, and matcha. We were told that we could eat as many truffles as we wanted!
As if all of this weren't enough, we were plied with pretty bags of homemade macarons upon our departure. I haven't yet mustered up the appetite to try them, but I know they are no ordinary macarons. True to the adventurous nature of Gilt, one of them is topped with chili powder.
Gilt: 455 Madison Ave. at the New York Palace Hotel, (212) 891-8100.
My interest was piqued, and I began searching for articles about this culinary science. Apparently, some chefs are stretching food preparation to the outer limits of possibility. Armed with new technical knowledge and a desire to push the papillote, they're creating a whole new world of cuisine.
Tonight, my companion and I made a pilgrimage to New York's new shrine to molecular gastronomy: Gilt. We didn't know quite what to expect when we walked through the doors of what used to be Le Cirque 2000. (We'd imagined that the cuisine of 3000 would be housed in a structure more like this.)
However, Chef Paul Liebrandt's powerful imagination soon engulfed us to the point where we no longer noticed the decor. His cuisine naturally lends itself to metaphor; I found myself commenting that we were eating snowflakes - intricate works of art which melted in our mouths.
Gilt's menu includes "Classical" and "Modern" prix fixe selections (there's also a separate daily tasting menu). One may choose appetizers and entrees from either list. (I went with a classical appetizer and a modern entree.)
After ordering some Pinot Grigio (the cocktail prices made us wonder if the restaurant should've been named Guilt, or Gelt), we were served our first amuse-bouche: a spoonful of sprouts atop a heap of shredded filo, some arugula financiers with an internal surprise of melted Stilton, black truffle discs filled with red onion chutney, and dried beet curls with sour salt. The financiers included a sweet pear-raisin chutney that was just wonderful with the Stilton.
We were then delighted by a second round: artichoke foam with a hidden egg and crispy black trumpet mushrooms in a charmingly askew cup, smoky crimson venison carpaccio, scallop tortellini in a heady marine broth with pea shoots, and a disc of chicken accented with fennel. Each dish was a small universe of flavor, color and texture. I was reminded of chawan mushi, a Japanese egg custard which holds little surprises the farther one's spoon travels.
And then, the bread! How were we to choose from this selection of hot rolls: olive, Serrano, potato, sweet chestnut, and flaky brioche? Naturally, we each had about three of them. Two different butters arrived on stone slabs: unsalted L'Escure and salted English butter.
Then, we were treated to a stimulating palate-cleanser. A mother-of-pearl shell was the setting for a scoop of wasabi-sprinkled apple sorbet in a few drops of precious Armando Manni olive oil. Our appetites thus stoked, we were ready for our appetizers.
Although I'd been tempted by the porcini crumble with baby turnips, I'd ordered the butternut squash soup. Foam was poured on top of curried orange foam, a shard of Parmesan, crisp sage leaves and a few delectable Parmesan tortellini. My companion went modern, choosing the "flavors of winter." Of these five dishes, most memorable for me was the purple baby abalone jelly. There was also a crab cake underneath a gelee into which herbs were suspended and a plate of sweetbreads.
Another round of bread, and we were ready for our entrees. Each of them was a sort of themed fantasy: my companion's theme was beet, and mine was coriander. Beet puree surrounded thick slices of rich Peking duck and leaves of crispy red chard. (We were constantly amazed at the Liebrandt's ability to keep thinly sliced vegetables perfectly crispy in a soup or sauce.) More beets, served steaming from plastic wrap, accompanied the duck. My loup de mer had a crown of sweet coriander "glass," and underneath the fish I discovered a profusion of snow peas, pearl onions, Thai basil and tiny black squid-ink gnocchi. My side dish was a coriander fish stew; razor clams, large sweet shrimp and starlike baby squid sat in a broth with sea beans and tiny potatoes.
Dessert was just as elaborate. First, there was another amuse-bouche: clementine sections and lychee sorbet amid a smattering of crunchy orange cookie pellets, mint leaves and cubes of fruit gel. Then, for the main event, my companion chose the passionfruit souffle with sour cream guava sorbet (and more artisanal olive oil); I, of course, desired some chocolate. The menu listed two chocolate desserts: chocolate chili and chocolate peanut butter. The latter brought me to new heights of ecstasy. Described as an assortment of "warm chocolate croneski, peanut butter chocolate, rice crispie croquant and fleur de sel caramel," it was an intense concoction which mixed sweet and salty, creamy and crunchy. Streams of warm chocolate flooded out of three globes of chocolate cake, mixed with small dots of caramel, and made their way over to a dense oval of creamy peanut butter and chocolate atop a layer of nuts and crisped rice. Before I knew it, my companion's fork had claimed half of the peanut butter chocolate. I didn't mind, however, because a plate of petits fours soon arrived. (I loved the pistachio financier, the passionfruit pate de fruit, and the mint-foam-topped key lime tart.) Also, there was a cigar box full of homemade truffles: coconut, Pedro Ximenez sherry, mint, espresso, and matcha. We were told that we could eat as many truffles as we wanted!
As if all of this weren't enough, we were plied with pretty bags of homemade macarons upon our departure. I haven't yet mustered up the appetite to try them, but I know they are no ordinary macarons. True to the adventurous nature of Gilt, one of them is topped with chili powder.
Gilt: 455 Madison Ave. at the New York Palace Hotel, (212) 891-8100.
Sunday, January 22, 2006
Mitsuwa Marketplace
Mitsuwa Marketplace is a sort of Disneyland for those who love Japanese food and culture (but especially food). The food court/grocery/shopping complex used to be known as Yaohan, but after changing names and undergoing renovation, it's even more of a food destination than before. Although Mitsuwa is not technically in New York, it's just a $2.00, 30-minute ride from Port Authority's Gate 51. The shuttle operates about every 30 minutes.
I caught the 1 p.m. shuttle today. After being treated to a brief tour of how the other half of the Hudson lives, I was deposited in front of Utsuwa, Mitsuwa's gift shop. Within, I found chopsticks, an assortment of tableware similar to that of Chinatown's Pearl River Mart, tons of Hello Kitty kitsch, and some other tchotchkes. (I bought a couple of those lucky cats.)
It is often said that one should not go grocery shopping on an empty stomach. So, after browsing through the Sanseido bookstore, I walked over to Matsushima, the free-standing waterfront Japanese restaurant. Unfortunately, this decision turned out to be a mistake. Although the menu was extensive and the display of lunch specialts appealing, the grilled fish in my bento was as dry as toast. Perhaps I just ordered badly; the other patrons seemed to relish their meals. At any rate, the waterfront view was pleasant.
Full, if not satisfied, I finally entered the mecca that is Mitsuwa. Now there's where I should've eaten. Since renovation, the food options have multiplied. Today, happy and hungry customers bustled to and fro, taking stock of all the stations. Many crowded around Katsuhana, a stand which sold fried pork and shrimp lunches. There was also a line of people waiting for bowls of steaming udon at Sanuki-Sando-Udon. Ramen sets were available at Santoko. I also noticed the Italian Tomato (pasta) and St. Honore (pastry) stands (these were identical to the ones at JAS Mart).
My map must have been out of date, because it listed Chinese and Korean take-out counters. Instead, there were two other businesses: Iseya, which sold bubble tea, "pizza buns," and small sweet cakes (obviously fresh ones, because an old lady was waiting near the cash register asking, "Are they ready yet?") and a counter devoted to fried croquettes, sweet potato tempura, fried Japanese mackerel, spring rolls and whole purple squids.
Manhattan's Minamoto Kitchoan was represented; I bought one of their chocolate sponge cakes and some green tea maple syrup puddings. I then walked past the woman handing out hot gyoza and noticed Oishinbo, which sold the beloved taiyaki, or sweet red bean-stuffed waffles shaped like carp. But since the cakes were served hot off the iron, I decided to pick up a couple when I was finished grocery shopping. Satisfied that I'd sufficiently cased the place, I started exploring the grocery aisles.
The home appliances were all cordoned off, with a sign explaining that Bergen County's blue laws prohibit the sale of home appliances on Sundays. I found this truly odd! Fortunately, none of the food was off-limits. The produce section featured an impressive variety of root vegetables such as purple yams (on sale), taro, Japanese sweet potatoes, and super-long gobo. There must have been a million types of miso! Moving onto the fish and meat sections, I saw that sliced ribeye for shabu shabu was on sale, as well as yellowtail sashimi. There were spices, there were rices... I excitedly grabbed a jar of yuzu kosho, a spicy citrus pepper which I'd first tried at Ony.
Even the beverage selection was overwhelming! Sake, shochu, soju, plum wine, iced chicory barley pu-erh tea... I bought a small bottle of junmai ginjo, some Boss coffee, and a precious vial of highest quality green tea leaves.
Next it was on to the frozen food aisle. Although I was trying to avoid buying perishable items, I picked up a few frozen eels (both barbequed and non-barbequed). My other purchases were a bottle of seaweed/rice cracker seasoning for rice soup, prepared spicy squid legs, and sesame-seasoned broccoli rape. Oh, and close to the cashier I saw that some sea urchin rice crackers were on sale. How could I miss out on something so exotic-sounding?
Mitsuwa Marketplace: 595 River Rd., Edgewater, NJ, (201) 941-9113.
I caught the 1 p.m. shuttle today. After being treated to a brief tour of how the other half of the Hudson lives, I was deposited in front of Utsuwa, Mitsuwa's gift shop. Within, I found chopsticks, an assortment of tableware similar to that of Chinatown's Pearl River Mart, tons of Hello Kitty kitsch, and some other tchotchkes. (I bought a couple of those lucky cats.)
It is often said that one should not go grocery shopping on an empty stomach. So, after browsing through the Sanseido bookstore, I walked over to Matsushima, the free-standing waterfront Japanese restaurant. Unfortunately, this decision turned out to be a mistake. Although the menu was extensive and the display of lunch specialts appealing, the grilled fish in my bento was as dry as toast. Perhaps I just ordered badly; the other patrons seemed to relish their meals. At any rate, the waterfront view was pleasant.
Full, if not satisfied, I finally entered the mecca that is Mitsuwa. Now there's where I should've eaten. Since renovation, the food options have multiplied. Today, happy and hungry customers bustled to and fro, taking stock of all the stations. Many crowded around Katsuhana, a stand which sold fried pork and shrimp lunches. There was also a line of people waiting for bowls of steaming udon at Sanuki-Sando-Udon. Ramen sets were available at Santoko. I also noticed the Italian Tomato (pasta) and St. Honore (pastry) stands (these were identical to the ones at JAS Mart).
My map must have been out of date, because it listed Chinese and Korean take-out counters. Instead, there were two other businesses: Iseya, which sold bubble tea, "pizza buns," and small sweet cakes (obviously fresh ones, because an old lady was waiting near the cash register asking, "Are they ready yet?") and a counter devoted to fried croquettes, sweet potato tempura, fried Japanese mackerel, spring rolls and whole purple squids.
Manhattan's Minamoto Kitchoan was represented; I bought one of their chocolate sponge cakes and some green tea maple syrup puddings. I then walked past the woman handing out hot gyoza and noticed Oishinbo, which sold the beloved taiyaki, or sweet red bean-stuffed waffles shaped like carp. But since the cakes were served hot off the iron, I decided to pick up a couple when I was finished grocery shopping. Satisfied that I'd sufficiently cased the place, I started exploring the grocery aisles.
The home appliances were all cordoned off, with a sign explaining that Bergen County's blue laws prohibit the sale of home appliances on Sundays. I found this truly odd! Fortunately, none of the food was off-limits. The produce section featured an impressive variety of root vegetables such as purple yams (on sale), taro, Japanese sweet potatoes, and super-long gobo. There must have been a million types of miso! Moving onto the fish and meat sections, I saw that sliced ribeye for shabu shabu was on sale, as well as yellowtail sashimi. There were spices, there were rices... I excitedly grabbed a jar of yuzu kosho, a spicy citrus pepper which I'd first tried at Ony.
Even the beverage selection was overwhelming! Sake, shochu, soju, plum wine, iced chicory barley pu-erh tea... I bought a small bottle of junmai ginjo, some Boss coffee, and a precious vial of highest quality green tea leaves.
Next it was on to the frozen food aisle. Although I was trying to avoid buying perishable items, I picked up a few frozen eels (both barbequed and non-barbequed). My other purchases were a bottle of seaweed/rice cracker seasoning for rice soup, prepared spicy squid legs, and sesame-seasoned broccoli rape. Oh, and close to the cashier I saw that some sea urchin rice crackers were on sale. How could I miss out on something so exotic-sounding?
Mitsuwa Marketplace: 595 River Rd., Edgewater, NJ, (201) 941-9113.
Thursday, January 19, 2006
Sweets News
- Valentine's Day will be here before you know it, and if you're looking for a way to profess your undying devotion, you might consider sending your beloved a dozen Wicked Whoopies. These giant cookie sandwiches, stuffed to the limit with 8 different creamy fillings, are sending me into paroxysms of delight. Isamax Snacks: (877) 447-2629.
- I'm happy to say that I've recently started writing for Pastry Art & Design. (Under my real name, of course.) Look for my first article in February; it's about feuilletine and features recipes by 4 great pastry chefs.
Thursday, January 12, 2006
The Burger-Of-The-Month Diet?
Browsing in Barnes & Noble today, I noticed the prominent diet book display, which was obviously marketed towards guilty holiday gorgers. The featured tomes all seemed to conflict with one another. One title implored me to eat more bread, another to eat more rice. Still another promised to erase my wrinkles as well as my weight. There was the Jerusalem diet, the Japanese diet and a diet that promised me that if I could acquire French citizenship, I would never get fat.
After leafing through a 5-Week Cure and a One-Day Approach, I threw up my hands and went home. When I turned on my computer, I was confronted with the following E-mail:
O’NEILL’S INTRODUCES ‘BREAK YOUR RESOLUTION BURGER’ FOR JANUARY
Burger and Beer Program Makes Great Gift for Your Favorite NYC Carnivore
When it comes to breaking New Year’s resolutions the motto is go big or go home. Whether you’ve already broken your resolution or you’re looking for the right time, New York’s O’Neill’s Irish Pub is offering up a “Break Your Resolution Burger” for January that won’t leave your taste buds with any regrets.
For just $10, guests can enjoy a juicy “Break Your Resolution Burger” loaded
with blue cheese, guacamole and bacon, served with French fries and a pint of
Smithwicks Irish Ale for lunch or dinner.
The January burger is part of O’Neill’s 2006 “Burger of the Month” program
which pairs a specialty burger and French fries with a pint of beer for lunch
or dinner..."
I suppose I should just give up now.
O’Neill’s: 729 3rd Ave., (212) 661-3530.
After leafing through a 5-Week Cure and a One-Day Approach, I threw up my hands and went home. When I turned on my computer, I was confronted with the following E-mail:
O’NEILL’S INTRODUCES ‘BREAK YOUR RESOLUTION BURGER’ FOR JANUARY
Burger and Beer Program Makes Great Gift for Your Favorite NYC Carnivore
When it comes to breaking New Year’s resolutions the motto is go big or go home. Whether you’ve already broken your resolution or you’re looking for the right time, New York’s O’Neill’s Irish Pub is offering up a “Break Your Resolution Burger” for January that won’t leave your taste buds with any regrets.
For just $10, guests can enjoy a juicy “Break Your Resolution Burger” loaded
with blue cheese, guacamole and bacon, served with French fries and a pint of
Smithwicks Irish Ale for lunch or dinner.
The January burger is part of O’Neill’s 2006 “Burger of the Month” program
which pairs a specialty burger and French fries with a pint of beer for lunch
or dinner..."
I suppose I should just give up now.
O’Neill’s: 729 3rd Ave., (212) 661-3530.
Tuesday, January 10, 2006
Out With The Old, In With The New... Appliances
Every so often, I'll develop an obsession with time-saving kitchen gadgets. As an outer-borough dweller who spends hours on the subway, I eat most of my meals in Manhattan, but I still fantasize about cooking at home.
Sometimes a fascination with one machine will lead to another. A few years ago, I brought a Tiger rice cooker home from Tokyo. I was amazed at its ability to make perfect rice in 30 minutes. But as I was browsing through Amazon.com, I noticed an intriguing new appliance: the Zojirushi NH-VBC18 10-Cup Rice Cooker and Warmer with Induction Heating System. I just had to have this new-fangled rice cooker; it makes soft, regular, hard, semi-brown, brown, sweet, and mixed rice. Unlike other rice cookers, it features an "extended-warm" button that keeps rice moist for days. You can even program it to have your rice ready for you when you arrive home or wake up. I like to get up and pretend I'm in Japan... I'll have a bowl of rice mixed with egg, soy sauce and natto.
But I usually just have a cup of coffee in the morning. Although I love my stovetop Bialetti cappuccino maker, my quest for convenience has led me to scope out other machines. The Saeco Vienna Deluxe used to be my favorite coffeemaker, but I soon grew tired of cleaning the grounds from the inside of the machine. Now I just press a button each morning for my Nespresso.
Last month, my 8-year-old Black & Decker toaster suddenly gave out. I soon learned how far toasters have advanced the last few years... they've merged with convection ovens! Krups even produces a model in which you can push a button for cookies, or thin pizza, or thick pizza... I purchased the slightly less feature-rich Krups FBC2 6-Slice Digital Convection Toaster Oven. It includes a non-stick bake pan and a broil tray.
My last purchase isn't a replacement, but rather a new gadget. This appliance might seem a bit frivolous (indeed, one Amazon reviewer wrote that she stands by it "even in the face of ridicule"), but I've found myself using it more than I expected. The Krups 230-70 Electric Egg Express Egg Cooker makes 7 hard-boiled or soft-boiled eggs, or 2 poached. (When boiling them the traditional way, I'd always forget about them and they'd crack.) Make some toast and you'll have an instant breakfast, or save the boiled eggs for your next Nicoise!
Sometimes a fascination with one machine will lead to another. A few years ago, I brought a Tiger rice cooker home from Tokyo. I was amazed at its ability to make perfect rice in 30 minutes. But as I was browsing through Amazon.com, I noticed an intriguing new appliance: the Zojirushi NH-VBC18 10-Cup Rice Cooker and Warmer with Induction Heating System. I just had to have this new-fangled rice cooker; it makes soft, regular, hard, semi-brown, brown, sweet, and mixed rice. Unlike other rice cookers, it features an "extended-warm" button that keeps rice moist for days. You can even program it to have your rice ready for you when you arrive home or wake up. I like to get up and pretend I'm in Japan... I'll have a bowl of rice mixed with egg, soy sauce and natto.
But I usually just have a cup of coffee in the morning. Although I love my stovetop Bialetti cappuccino maker, my quest for convenience has led me to scope out other machines. The Saeco Vienna Deluxe used to be my favorite coffeemaker, but I soon grew tired of cleaning the grounds from the inside of the machine. Now I just press a button each morning for my Nespresso.
Last month, my 8-year-old Black & Decker toaster suddenly gave out. I soon learned how far toasters have advanced the last few years... they've merged with convection ovens! Krups even produces a model in which you can push a button for cookies, or thin pizza, or thick pizza... I purchased the slightly less feature-rich Krups FBC2 6-Slice Digital Convection Toaster Oven. It includes a non-stick bake pan and a broil tray.
My last purchase isn't a replacement, but rather a new gadget. This appliance might seem a bit frivolous (indeed, one Amazon reviewer wrote that she stands by it "even in the face of ridicule"), but I've found myself using it more than I expected. The Krups 230-70 Electric Egg Express Egg Cooker makes 7 hard-boiled or soft-boiled eggs, or 2 poached. (When boiling them the traditional way, I'd always forget about them and they'd crack.) Make some toast and you'll have an instant breakfast, or save the boiled eggs for your next Nicoise!
Friday, January 06, 2006
What's Better Than Le Bernardin?
Why, Le Bernardin by the pool in 80-degree weather, of course. Eric Ripert, the restaurant's celebrated chef, has brought his craft to bluer pastures with the opening of Blue and Periwinkle at the Ritz-Carlton Grand Cayman. I'm reminiscing over my recent delicious experiences there on Salli Vates' Traveling Food Page.
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