Monday, January 23, 2012

Chinese New Year Celebration @ Oriental Garden

Sliced Chicken at a Chinese New Year Celebration Dinner

I love that they served the head along with the other parts of the chicken.

Oriental Garden has many tanks full of fish, so ordering some kind of fish is pretty much a must here, but everything was very good.

Everything was pre-ordered ahead of time, so I didn't see any menus -- they just kept serving plates and plates of food.

A Winter Cocktail

A Winter Cocktail

- 2 oz. Rittenhouse Rye
- 1 oz. Vergano Americano
- Splash fresh squeezed orange juice
- Garnish with an orange twist

1) Stir over ice (I know cocktails with juices are traditionally shaken, but I just enjoy making drinks with the Japanese stemmed mixing glass from Cocktail Kingdom).
2) Strain into a chilled cocktail glass.
3) Garnish with an orange twist.

Thursday, January 19, 2012

Turkey Sausage with Wild Mushrooms & Cognac Turnovers

Turkey Sausage with Wild Mushrooms & Cognac Turnovers

- 1 sausage from a pack of Trois Petits Cochons Turkey Sausage with Wild Mushrooms & Cognac, finely diced
- 1/2 yellow onions
- Handful crimini mushrooms sliced
- Olive oil
- 1 frozen puff pastry sheet, thawed

1) Pre-heat oven to 400 degrees F.
2) Saute the diced sausage in a little olive oil in a saute pan.
3) Add the onions and cook for a few minutes until translucent.
4) Add the sliced mushrooms, season with salt and pepper, and saute until the liquid has left the mushrooms and evaporated.
5) Remove the mixture from the pan and put into a bowl to cool.
6) When the mixture's cool, spoon two tablespoons into the middle of a square shaped piece of pastry. There should be enough room around the edge to seal the pastry.
7) Fold over the puff pastry (to form a triangle), forming the turnover tight over the mixture, and seal the turnover with a fork along the edges.
8) On a cookie sheet, bake the turnovers for about 20 minutes or until the pastry is golden brown.

Wednesday, January 18, 2012

Tournament Of Champions | Grand Central Station

Preparing the four glass-walled squash court for the 2012 Tournament Of Champions in Grand Central Station.

Sunday, January 15, 2012

Scrambled Eggs | The New Poached Way

Poached Scrambled Eggs on Toast

I found this recipe in this month's Food & Wine magazine. It's contributed by chef Daniel Patterson (Coi in San Francisco) and was included in the magazine's article with Daniel and René Redzepi talking about foraging and cooking together -- it's a cool article and worth a read.

The poached scrambled eggs are easy to make and have a completely different taste and feel to traditional scrambled eggs. They are much lighter, fluffier, and more delicate. I'm not giving up the traditional version, but this is a fantastic twist. I also need to give it a try with the goat cheese sauce that's included in the recipe online.

- 4 large eggs
- Whole Wheat Toast

1) Beat the eggs in a bowl for 20 seconds.
2) Bring a large saucepan of water to a simmer.
3) Using a wooden spoon, stir the water vigorously in a circular motion to create a whirlpool in the center.
4) Reduce the heat and stop stirring.
5) Immediately pour the scrambled eggs into the center.
6) Cover the pot and cook for exactly 40 seconds.
7) Using a slotted spoon to hold the eggs back, tilt the saucepan and pour off the water.
8) Transfer the scrambled eggs in one piece to a strainer
9) Let drain for 10 seconds. I actually just dumped the water and egg mixture directly into a colander in the sink (as was noted in the body of the actual article itself).
10) Season well with salt and pepper.
11) Serve on buttered (or not) whole wheat toast.

Friday, January 13, 2012

The Palms | Ithaca, NY

According to the Cornell Daily Sun, a college town fixture since 1941 will close in February. The Royal Palm Tavern -- or the Palms -- is a soft spot in the memories of many a Cornell grad.

February 29th will be a sad kick in the memories of many.

Who remembers $1 Schaefers?

But like, the Palms itself, the writing's on the wall.

Time to say goodbye to an old friend.

Monday, January 2, 2012

Martinez Cocktail

The Martinez Cocktail with Sweet & Spicy Nuts

- 1 oz. Hayman's Old Tom Gin
- 2 oz. Cocchi Vermouth di Torino (sweet vermouth)
- 1 bar spoon Luxardo Maraschino
- 1 dash Angostura bitters
- 1 lemon twist (garnish)

1) Combine ingredients (minus the lemon twist) in a mixing glass and add ice.
2) Stir until well chilled.
3) Strain into a chilled cocktail glass.
4) Garnish with the lemon twist (don't forget to "spritz" the cocktail with the lemon oils and wipe the peel side around the rim).

Pairs perfectly with Sweet and Spicy Nuts.