This is a long overdue post. Last weekend I had the most amazing dinner at the best restaurant in New York. From start to finish it was a perfect meal. Eleven Madison Park lived up to the hype and the three Michelin stars. It was an extra special night since chef Daniel Humm was joined in the kitchen by Christopher Kostow another three Michelin star chef. We got the 4 course tasting menu but actually got 14 different dishes. It all started with a bakery box with 2 savory parmesan and black truffle black and white cookies, a New York classic and came full circle with a traditional-ish black and white cookie. A couple highlights were an apple tea that was totally unexpected and delicious. It was sweet, smokey and full of apple flavor. I was shocked when I took my first sip. They cater the menu to your tastes, so no goat cheese for us and no fish for my date. So instead of the goat cheese lollipops the other tables were getting we got a mushroom and sturgeon zabaglione served in an eggshell. So good! Another highlight was the egg creams made table side. They send home the ladies with a jar of granola for breakfast. It was a perfect night. The weekend was topped off with Book of Mormon. So good!
Since I only had carrots and potatoes left from my CSA, I was thinking about roasting a chicken this weekend to have for lunch and some dinners this week. But I wanted thought I should try something different so I checked out Dorie Greenspan‘s cookbook Around My French Table. (Great cookbook!) I knew there would be a good recipe in there and boy was I right. This recipe was great, it tasted like something you would get in a restaurant. Diable is French for devil and according to Dorie, mustard is the hottest condiment in the French kitchen. A lot of times when I use mustard in cooking the mustard overpowers everything. I added slightly less than the recipe called for and this turned into a perfect sauce. I could eat it with a spoon. I used bone-in breasts so I could make stock but next time I would stick to the recipe since it took so much time. I would also shred it and add it directly to the sauce so every piece is coated with that wonderful sauce. That is what I actually did with the leftovers. Four days later it’s still delicious!
Nothing says love like 30 pounds of vegetables. Another great pickup this week. We got greenhouse veggies that weren’t supposed to be harvested for at least another 6 weeks. Spinach! Only one more pickup left in the season. I still can’t believe how great this season has been. It looked like spring.
This week’s share:
5 lbs. Red Maria Potatoes
10 lbs. Storage carrots
2 Stalks of Brussels Sprouts
1 bunch Greenhouse Scallions
1 piece of Diakon Radish
1 bunch Greenhouse Beets (mixed baby)
1 head Green Cabbage
1 bunch Greenhouse Carrots
5 lbs. Storage Beets
2 heads of Napa Cabbage
1 bulb Garlic
8 oz Greenhouse Spinach
1 bunch Greenhouse Radish
1 bunch Greenhouse Lettuce
Seriously, what is one to do with 10+ pounds of carrots?? I still have most of them left from the last pickup.
I got a great gift this past Christmas. It was a cookbook called Cutie Pies, which is full of recipes for adorable pies that can be adapted into a variety of sizes from full size to little pie pops. I also got a case of mini mason jars to go along with it. While in a hardware store this weekend, my friend pointed out some mason jars which inspired this weekend’s baking project. I didn’t follow a recipe from the book this time and just threw together these pies with a bunch of leftover odds and ends that I had. I found a box of chocolate mouse, I had some milk I needed to use and just enough cream to make some whipped cream for topping. I also had about a half of a disk of pie crust in the freezer which was a perfect amount for making 2 pie jars.
I rolled out the pie dough, cut rounds to fit in the bottom of the jars, then cut strips to line the sides of the jars. I stuffed them with crumpled up waxed paper and baked accordingly. Once they were cool, I filled them with chocolate mousse and topped them with a dollop of whipped cream.
I love that my kitchen is so well stocked that I can throw together such a cute and delicious dessert so easily!
I hosted a little cocktail party this past weekend. It was great! I’d say my best party so far. I’m pretty sure everyone would agree too considering that after they left I had a table full of empty dishes and a bar full of empty bottles. I had some of my party standards on the menu, bacon wrapped dates, ricotta with lemon and honey, olives, cheese. But I added some new and delicious things, spiced cashews which I will make on a regular basis, Ina’s onion dip, crab cakes and a punch my mom would make occasionally, which everyone loved! Dessert was mini cheesecakes.