STUDIOKITCHEN

Eating Out For Inspiration.

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Dear Philadelphians (or anyone else between the Washington DC and Philadelphia), THIS  is the best restaurant between you and the Holland Tunnel. last night we visited SCOTT and his team on a quiet tuesday night for what was a spectacular meal. Don't take my word for it, run don't walk to Princeton and eat some of the most flawless delicious food I have had in a long time. The highlight of the meal was the riceless risotto of mushrooms which was brought to my attention by our favorite eater and hilarious internet trouble maker Mr Plotnicki . That is a joke Steve, you rock and I love reading your detailed verbal sparring matches. Anyway the dinner was special.

Tofu . Ginger . Scallion . Shiro Dashi

Apples and Alliums

Cardoon Soup . Black Truffle

Uni . Mango . Whipped Lardo . Mustard

Hare Pate

Oyster . Ponzu . Persimon

Kindai Toro Tasting plus Cheek

Parpadelle . Late Summer Vegetables

Sturgeon . Kimchee . (Something Else I forgot)

Wood Pigeon . Green Beans . (Forgot)

A5 Wagyu . Broccoli In Different Forms

Bacon French Toast . Smoked Maple . Brioche

Malt Ice Cream . The Best Snickers Bar You Ever Had.

Let Them Eat Canele.

I found these online HERE.

You can get yours in Philadelphia at Pumpkin Market, Headhouse Farmer's Market, La Colombe and Clark Park Farmer's Market.

Deliciously addictive with my sunday morning coffee.

Aldea

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George's BLOG

George's RESTAURANT

Tremendous food, I quite enjoyed it. Reminded me very much of VERNON MORALES who was the best chef in the city when he was working in Philadelphia. We could use a restaurant like this in Philly.

Leftover Ingredients

It's great to have leftover ingredients lying around to play with, made lunch this afternoon based on loose ideas floating around. Sweet Cucumber played against salty olive. It needs work, cucumber needs to be slightly sweeter, olive needs to be blanched and less bitter. It looks a lot better than it tastes but eventually the dish will work.

 

Scallop . Uni

Cucumber-Olive Sofrito

Komatsuna

Yeast and Potato . Dinner last night

Mashed potatoes with Rendered Bacon fat and brewers yeast.

Stuffed into Pirogies

Brown Butter . Lovage . Corn . Chanterelles

Not brilliant by any means but had to be tried.

Delicious.

No meat.

A Weeks Worth of Food.

What I ate Last Week 

Click.

Iberi-Croque Madame

Sometimes you just need to elevate the bloody basics.
No gums, activa, Kobe this, Wagyu that....!!!

A stunningly delicious Croque Madame.
Brioche
L'etivaz
Iberico Palleta
Truffle Vinaigrette
Egg cooked at 61C

Unbread That !!!

The Balthazar bread is dangerously close to a light airy genoise, perhaps when the poor people complained, Marie Antionette should have said "let them eat brioche"

 

 

 

Selective Hunger

11.08 Eastern Standard Time, the Eastern Coast of the United States of America means lunchtime is upon us. Do you ever experience selective hunger ?
Today my mind is gravitating somewhere in between France, Italy and Spain.
Since I did not have breakfast, I want a good egg dish, some cured meat, goobs of cheese, perhaps some gratuitous vegetables to give the illusion of a healthy meal.
I think I am going to make this right now.......first things first, drop a farm egg into a water bath and run over to DESPANA for some Iberico, Balthazar for some Brioche.

I think it's time a Croque Madame meets some Jamon Iberico.
Pictures around 3pm if I am still awake.

Day Old Food

I made tommorow night's dinner tonight since I plan on zero cooking after tonight, a fantastic old school Bechamelasagna.

Refriderator to Cvap...done!
Yum.
Can't Wait.

Salted Seaweed Butter

One of my favorite healthy morning snacks is raw radishes with seaweed butter.
I guess that is why they are called breakfast radishes.
Ever since dinner at L'Arpege, I have embraced raw vegetables with salted butter.
I love seaweed and there are multiple products in you local Japanese grocery.
I have been purchasing "Takikomi Wakame" for a few years, it is an incredibly salty seaweed crumble bursting with marine saline flavor.
Perfect for radishes and Asian pears.

Seaweed Butter.

1/2 lb Unsalted Butter (I use Echire)
2 Tablespoons Takikomi Wakame
1 Teaspoon Mirin

Process:

Bring butter to room temp till pliable.
Gently fold in the Wakame and Mirin.
Shape and Chill.

Best used at room temperature but makes a fantastic basting butter for shellfish (Scallops).