I hate picky eaters. There, I said it. I was trying to figure out a more tactful way to state it, but that’s what came out. They really bother me with their, “I don’t like asparagus”, “I can’t stand scallops” and, “I only eat white food”. Or even worse is when someone says “gross!”. Just because YOU don’t like it, doesn’t make it gross. It means that you are afraid to try things, and therefore are missing out on many of the great pleasures in life, like blood-sausage.
And where does picky eating stem from? My theory: parents. It’s those parents who say, “Well we’re having pork loin, but little Billy just throws up at the sight of pork, so I’ll just make him a hot-dog and some Doritos”. I love parents who feed their kid whatever they’re eating, and too bad if they don’t like it. It’s one of the first questions I finagle into the conversation when I meet parents; it helps me judge them.
I don’t care if you don’t like a particular food, but you must try it, and more than once for that matter! Trying a Brussels sprout in third grade doesn’t count. You have to try it roasted, with lots of butter, now. I include bizarre meat products in this must-try policy as well. People all over the world eat all sorts of strange cuts and entrails all the time and love them! In America so much goes to waste. Bring me the tripe, the sweetbreads, the liver! When my beloved grandfather was ill, all he wanted were tongue sandwiches, and that is one of the many reasons I respected him so much.
So please, when you encounter something you’re afraid to eat, have courage in the fact that it probably won’t kill you and you might even enjoy it. Who knows, your new favorite snack could even be a bug.
Wednesday, February 18, 2009
Tuesday, February 3, 2009
New Year, New Parties
Dinner parties seem to be the theme of the last couple of months – they’ve certainly been my theme anyway. We’ve been trying to save money (or at least pretend like we’re saving money) by going to the grocery store and cooking in. Of course by the time we’re through, we’ve spent at least $60 bucks on various cuts of meat, herbs, veggies at the specialty food store and then more money for wine. It does feel less guilty than spending $100 on a mediocre meal at a restaurant, and you may have leftovers!
About a month ago it was a steak and potatoes night in Brooklyn, updated steak and potatoes that is. Recipes provided by Fine Cooking, of course, and wine from the lovely shop on 5th in Park Slope, Red, White and Bubbly. We started with a white bean and artichoke dip, easily blended in the Cuisinart. Then it was on to an herb-marinated steak, which sat overnight in olive oil, kosher salt, pepper, fresh rosemary and thyme and then was grilled on the indoor cast-iron behemoth in Cliff’s kitchen. For a side, we had the very successful smashed potatoes, a mix between mashed and fried potatoes, especially popular with the male contingent. To finish, waffle-iron chocolate chip/oatmeal cookies. A very easy dinner, satisfying and fun to share with a few friends.
Another night’s dinner was a bit more complicated. Our aspirations were higher as we had the whole evening to cook, and Cliff’s parents’ giant kitchen to do so in. We slacked on hors d’oevres, just veggies and dip. For the main course, I tried something I’d seen in the “Roasting” special edition that Fine Cooking had just put out, Chorizo and Apple stuffed Pork Roast. I’d never stuffed anything like that before, and we had quite the adventure getting the chorizo inside the pork. For the side, we served a shallot and Gruyere potato gratin that even our French “amie” praised. For dessert, my hero Jacques Pepin’s Cuisinart almond cake, an easy crowd pleaser.
On other nights, there have been braises, a perfect winter meal and an east way to transform a cheaper cut of meat! We’ve also gone back to our old standby, baked mac and cheese with broccoli, as well as Roast Chicken à la Alice Waters. So now that I’ve made so many dinners, I’m just waiting for my pals to reciprocate. Cooking at home is an easy and amusing way to spend a cold night indoors, catch up with friends, and save a little money at the same time.
Smashed Potatoes
Apple and Chorizo Stuff Pork
Waffle Iron Oatmeal-Chocolate Chip Cookies
About a month ago it was a steak and potatoes night in Brooklyn, updated steak and potatoes that is. Recipes provided by Fine Cooking, of course, and wine from the lovely shop on 5th in Park Slope, Red, White and Bubbly. We started with a white bean and artichoke dip, easily blended in the Cuisinart. Then it was on to an herb-marinated steak, which sat overnight in olive oil, kosher salt, pepper, fresh rosemary and thyme and then was grilled on the indoor cast-iron behemoth in Cliff’s kitchen. For a side, we had the very successful smashed potatoes, a mix between mashed and fried potatoes, especially popular with the male contingent. To finish, waffle-iron chocolate chip/oatmeal cookies. A very easy dinner, satisfying and fun to share with a few friends.
Another night’s dinner was a bit more complicated. Our aspirations were higher as we had the whole evening to cook, and Cliff’s parents’ giant kitchen to do so in. We slacked on hors d’oevres, just veggies and dip. For the main course, I tried something I’d seen in the “Roasting” special edition that Fine Cooking had just put out, Chorizo and Apple stuffed Pork Roast. I’d never stuffed anything like that before, and we had quite the adventure getting the chorizo inside the pork. For the side, we served a shallot and Gruyere potato gratin that even our French “amie” praised. For dessert, my hero Jacques Pepin’s Cuisinart almond cake, an easy crowd pleaser.
On other nights, there have been braises, a perfect winter meal and an east way to transform a cheaper cut of meat! We’ve also gone back to our old standby, baked mac and cheese with broccoli, as well as Roast Chicken à la Alice Waters. So now that I’ve made so many dinners, I’m just waiting for my pals to reciprocate. Cooking at home is an easy and amusing way to spend a cold night indoors, catch up with friends, and save a little money at the same time.
Smashed Potatoes
Apple and Chorizo Stuff Pork
Waffle Iron Oatmeal-Chocolate Chip Cookies
Tuesday, January 13, 2009
Al Di La Sings (Cheesy, I know)
I feel bad that I have neglected to write about Al Di La. I’ve eaten there twice, and the two meals that I had there were some of the most satisfying that I can recently recall. The food is not typical Italian, it is not meatballs and spaghetti, or gourmet pizza, or even comparable to other high end trattorias in which I have dined. It is Venetian, in my humble opinion one of the most heartfelt and comforting cuisines in the western world. The flavors hold a certain depth that suggests tradition and patience. The natural “goût” is coaxed out of each ingredient, allowing each to shine, and at the same time melding in perfect harmony.
Eating at Al Di La reminds me of the wonderful, and entirely too short time that I spent in Venice during the winter of 2006. Using the wonderful French travel guide, Guide de Routard, we strayed immediately away from tourist traps and into the back allies of Venice. In particular, I remember a meal of simple spaghetti with the small clams they fish from the bay, cuttlefish, and the perfect amount of fresh tomato sauce. It also reminds me of the braised rabbit in a back alley restaurant, found without the help of a guidebook, but through the joys of wandering. There was also a bottle of wine, whose cork smelled of cocoa.
Al Di La’s menu changes on a frequent basis and always has interesting, variable specials. One of the most memorable dishes was a chickpea and grilled octopus salad, which was charred and devoured in seconds. The pastas are always unique and homemade, two excellent examples being the ravioli we red beets and ricotta, smothered in butter and poppy seeds, and the Swiss chard and ricotta gnocchi with brown butter and sage, which melts delicately in your mouth. I’ve also enjoyed the braised rabbit with olives and polenta, even if the rabbit was slightly dry.
So if you get a chance, go stand in line for dinner at Al Di La. Or to avoid the invariable line, go for lunch, at 10 pm, or check out the wine bar, which I think I will be sampling this weekend. Order a bottle of wine, check out the shabby-chic décor of various chandeliers, kitsch wallpaper and oversized art, and enjoy an acutely pleasurable dining experience.
Al Di La Trattoria
248 5th Ave.
718 636-8888
Reservations not available
Eating at Al Di La reminds me of the wonderful, and entirely too short time that I spent in Venice during the winter of 2006. Using the wonderful French travel guide, Guide de Routard, we strayed immediately away from tourist traps and into the back allies of Venice. In particular, I remember a meal of simple spaghetti with the small clams they fish from the bay, cuttlefish, and the perfect amount of fresh tomato sauce. It also reminds me of the braised rabbit in a back alley restaurant, found without the help of a guidebook, but through the joys of wandering. There was also a bottle of wine, whose cork smelled of cocoa.
Al Di La’s menu changes on a frequent basis and always has interesting, variable specials. One of the most memorable dishes was a chickpea and grilled octopus salad, which was charred and devoured in seconds. The pastas are always unique and homemade, two excellent examples being the ravioli we red beets and ricotta, smothered in butter and poppy seeds, and the Swiss chard and ricotta gnocchi with brown butter and sage, which melts delicately in your mouth. I’ve also enjoyed the braised rabbit with olives and polenta, even if the rabbit was slightly dry.
So if you get a chance, go stand in line for dinner at Al Di La. Or to avoid the invariable line, go for lunch, at 10 pm, or check out the wine bar, which I think I will be sampling this weekend. Order a bottle of wine, check out the shabby-chic décor of various chandeliers, kitsch wallpaper and oversized art, and enjoy an acutely pleasurable dining experience.
Al Di La Trattoria
248 5th Ave.
718 636-8888
Reservations not available
Thursday, November 20, 2008
Stone Park Café
Dined at Stone Park Café today for the second time this month. Both times I sat at the same table, and both meals were equally enjoyable. What stands out most at Stone Park is the freshness and quality of both the produce and the meat . The vegetables are minimally tampered with, allowing the clean flavors to stand out. The protein is showcased through simple preparation and generous portions. The menu also has an equally appealing number of fish and meat dishes, which makes for nice variety and balance.
Last time I visited, several weeks ago with a small party of friends and friends' parents, we were there for dinner. The atmosphere was cool and relaxed with fish prints on the wall and brown paper on the tables. I can’t keep track of everything that was served, but I do recall that my Brussels sprouts salad with goat cheese and duck confit was crunchy and the uncooked Brussels sprouts a real treat. Cliff’s steak tartar was also a very interesting concoction served with a Worcestershire jelly, something I had never encountered before. My main course, tilefish, another first, was light and buttery, yet satisifying.
At brunch today, Stone Park was transformed into the most happening brunch joint in Park Slope. Thank God they take reservations for tables of six or more, otherwise it would have been a very long wait. My bluefish cakes with poached eggs, caper hollandaise and celery root slaw was a great take on the original, and I finished every bite. The short rib hash with eggs was also a hit, along with the biscuits and gravy, a dish rarely seen on the New York scene. The side of pommes frites was devoured by all. My Bloody Mary was good and spicy, which I appreciate, as they aren’t all so. My mom's Bellini was a little dull, the peach juice was apparently not cold, and brought the temperature of the sparkling wine down to a not-so-refreshing temperature.
Stone Park has thus far been consistent in quality. My only real complaint was the loud classic hip-hop music during brunch. I couldn’t hear a thing (some people actually like to converse over a good meal) and not everyone particularly enjoys that genre of music. They were also out of the chicken that my mom ordered at brunch, but failed to tell her until very shortly before our meal was served. She made another choice though, and the problem was quickly resolved.
Last time I visited, several weeks ago with a small party of friends and friends' parents, we were there for dinner. The atmosphere was cool and relaxed with fish prints on the wall and brown paper on the tables. I can’t keep track of everything that was served, but I do recall that my Brussels sprouts salad with goat cheese and duck confit was crunchy and the uncooked Brussels sprouts a real treat. Cliff’s steak tartar was also a very interesting concoction served with a Worcestershire jelly, something I had never encountered before. My main course, tilefish, another first, was light and buttery, yet satisifying. At brunch today, Stone Park was transformed into the most happening brunch joint in Park Slope. Thank God they take reservations for tables of six or more, otherwise it would have been a very long wait. My bluefish cakes with poached eggs, caper hollandaise and celery root slaw was a great take on the original, and I finished every bite. The short rib hash with eggs was also a hit, along with the biscuits and gravy, a dish rarely seen on the New York scene. The side of pommes frites was devoured by all. My Bloody Mary was good and spicy, which I appreciate, as they aren’t all so. My mom's Bellini was a little dull, the peach juice was apparently not cold, and brought the temperature of the sparkling wine down to a not-so-refreshing temperature.
Stone Park has thus far been consistent in quality. My only real complaint was the loud classic hip-hop music during brunch. I couldn’t hear a thing (some people actually like to converse over a good meal) and not everyone particularly enjoys that genre of music. They were also out of the chicken that my mom ordered at brunch, but failed to tell her until very shortly before our meal was served. She made another choice though, and the problem was quickly resolved.
Wednesday, November 19, 2008
To Tarry or Not to Tarry?
My 90-year-old grandmother first brought to my attention the recent opening of Mario Batali and Joseph Bastianich’s new restaurant in Port Chester, the Tarry Lodge. What was once a rundown, run-of-the-mill, windowless Italian joint has been transformed into the green, bright, chic eatery serving up the well known restaurateurs’ Italian fair.
As she was the one to make the discovery, my grandmother took us there for dinner on an average Wednesday night. My expectations were high. I had read a lot about the Batali/Bastianich team but had never been to one of their restaurants. Most reviews for their other enterprises had been rave, but perhaps my expectations shouldn’t have been so towering for a Port Chester restaurant with mid-range prices. It’s not New York City, after all.
The reservation was tough to get, but we finally snagged a 7:00 slot after several attempts. The place was packed, people crowded around the entrance, noise spilled from the many rooms and frantic hosts ran in all directions. There are two dining rooms downstairs, one larger bar room and another smaller room straight through the entrance. We got a table in the upstairs dining room, hoping it would be quieter.
The second level proved to be nearly as loud, but with less of the hustle and bustle. We were seated at a pleasant corner table and handed enormous single-page menus. I don’t really understand the purpose of such a large, obtrusive sheet of paper. You can’t set it on the table, and the only place it fits is on your lap where, if you’re my height, it comes up to your chin. Why not a smaller, more manageable menu that you’re not in a hurry to get rid of?
After some serious analysis and questions for our waitress about some unfamiliar terms, we made our decisions and placed our order. The knowledgeable sommelier also gave us some help with the vast Italian wine list. Upon his recommendation, we selected a Sardinian red, which was light in body with subtle red fruit. It was a crowd-pleasing recommendation.
While we drank our wine and waited for appetizers, one element that you could not help but notice was the blaring 80’s soundtrack pounding from unseen speakers all around. The choice of music was absurd (think along the lines of Talk Talk’s “It’s My Life” and believe me that was the best of it). The tunes were totally incongruous with the vibe and food of the restaurant. It’s as if they had chosen the music in total disregard of all other elements; the décor, the clientele, the food, the location. Obtrusive to the point of being annoying, we finally asked the sommelier to turn it down, and he graciously accommodated us. After that, we could at least converse. On to the food …
appetizers materialized promptly. I ordered the octopus with baby potatoes that I had been eyeing on the restaurant’s website. I have to say, I love octopus and was a bit disappointed. There was almost too much octopus, cut in large chunks drowned in dressing. It was overly oily and without any defining flavor. Another appetizer ordered was grilled shrimp with pickled watermelon, an interesting combination, but could have been refined. My dad ordered a bowl of faro with charred corn and some sort of fresh cheese, which was probably the best of the dishes. My mother had the new “it” meat, speck, which was paper thin and delicious. It could have used some sort of accompaniment as it was served solo on a sheet of paper like it just came from the deli slicer. Our bread plates (and by the way, the bread was fantastic) were taken when the appetizers came, but I later saw a family sharing their appetizers. This would have been the way to go, as the aforementioned dishes were a bit overwhelming. However, there was no way to predict individual serving quantities, and sharing wasn’t suggested.
On to the main courses. My father had the squid ink pasta with corn and lobster. It tasted fine, the pasta was cooked well, but it was nothing special. With those three ingredients, I really feel like something outstanding could be created. I had the gnocchi with braised oxtail. The gnocchi was very well prepared and extremely light, and the oxtail was cooked perfectly, but again, the flavors didn’t pop. My mom had the braised short rib, one of her favorite dishes. It was well seasoned although a little salty (even for a big salter like herself), but they skimped with only a trickle of polenta under the sizeable piece of meat. Winkie (Grandma) ordered eggplant parmesan, for what reason I cannot understand (she isn’t a vegetarian), and I think it was decent, but I didn’t hear any rave reviews coming from her side of the table. So there ends my first encounter with the famed Italian-style restaurateurs. On the down side, the food was just okay. I had expected bolder, fresher flavors, something thrilling to the palate. I knew the food would be rustic, and not too technical, but it just didn’t quite make it. After so much care and attention to the décor and service, the food and its “visual” presentation were a step down.
On the positive side, the restaurant is beautiful, ochre walls and large windows with marble sills. The servers were very knowledgeable and attentive without being pushy. And the prices were reasonable, at least for the Fairfield/Westchester/NYC area.
Although my first visit wasn’t the awesome experience I had hoped for, I would definitely give the Tarry Lodge another shot. The menu is large and varied, and perhaps we ordered wrong. The pizza looked very appetizing. Who knows? Maybe that could be the standout item that keeps you coming back as it was with the original Tarry Lodge. With some refinement of ingredients and presentation, I think the Tarry Lodge may have the potential be a neighborhood hit.
Friday, October 24, 2008
I was just checking out Michael Ruhlman’s blog at http://blog.ruhlman.com/, when I came across an entry blasting the press release for Alain Ducasses’s new cookbook, Ducasse Made Simple by Sophie. As it happens, I was the one who translated the press release from French so that it could be sent out to the many editorial staffs around the country who just LOVE getting press release after press release.
So anyways, that’s exciting. Something I worked on getting blasted by the ever amusing, ever sarcastic, ever Teva-wearing Michael Ruhlman. I have to agree with him, the idea of simplifying Ducasse, who is difficult by nature, is slightly ridiculous. But hey, it wasn’t my idea, I just did the translation.
If you want to read what the blog said go to: The Fallacy of the Quick and Easy Cookbook @ http://blog.ruhlman.com/ruhlmancom/2008/10/the-fallacy-of.html
Monday, October 20, 2008
Blue Ribbon Brasserie
Ate the other night at Blue Ribbon Brasserie in Park Slope with Cliff, his sister Laura, and his parents, who were kind enough to treat us. Although Mr. H. was bummed about the future of the stock market and was on his Blackberry for much of the time, the food was still very fine indeed. Despites these uncertain times, the Brasserie did not seem to be hurting for business.
Blue Ribbon Brasserie is one of eight successful establishments owned by the Bromberg Brothers. Located directly next to its Sushi counterpart (reviewed below), Blue Ribbon, which opened in Brooklyn in 2001, maintains the high standard of quality that has come to be expected from the Brombergs.
The warm and bustling atmosphere with red walls, a large raw bar, banquettes and mirrors, is a pleasant place to enjoy some comfort food. Out waiter was very attentive and friendly, perhaps even a bit over-eager. We all drank wines by the glass, and my large pour of Tempranillo was pleasing to the palate.
To start, we shared four appetizers. Laura ordered the artichoke, which was classic and delicious with a lemon butter dip. The pirogues that I ordered were hearty and familiar, with some perfectly caramelized onions along side. I didn’t try the sardines, (I was a bit hung-over, but I usually love them), but they got rave reviews from the other diners. Lastly the chicken wings that Cliff ordered were fantastic and came with a little pot of fire to caramelize them on. At first we thought this was a gimmick, but once it got going, it actually put some tasty char on those wings!
For our main courses, Mr. H. and I ordered the duck confit, with an orange sauce and roasted potatoes. It was well cooked and I especially enjoyed the garlicky salad dressing that came on my little side of greens. However, the overall portion of duck was a bit small. Mrs. H. ordered the salmon with mashed potatoes, which she raved about. Laura had the fried chicken that was apparently tender and scrumptious, although she was too full to finish it off. Cliff was the most adventurous and ordered the pigeon (not squab, pigeon) and enjoyed his first encounter with this particular fowl. It was very rich in flavor, and I was proud of the boy who once lived continually on peanut butter sandwiches.
Even though we were all pretty “stuffed,” of course, we ordered dessert. We had one Chocolate Bruno, which is Blue Ribbon’s signature dish, and half portions of both the chocolate chip and Banana Walnut Bread Pudding. I loved the Banana Walnut Pudding because it reminded me of my favorite Baang desert, banana nut spring rolls. My dinner companions gobbled up the chocolate dishes, so we can safely assume they enjoyed them!
It was a very cheering dinner in these not so cheerful times, even if the bill was probably a bit steep. There is something on the menu for everyone, from the youngest to the eldest patron. Diverse, upscale comfort food for all, Blue Ribbon Brasserie in Park Slope is most definitely a winner.
Blue Ribbon Brasserie
278 5th Avenue (between 1st and Garfield)
Brooklyn, NY 11215
718-840-0408
Reservations are accepted for five or more.
Blue Ribbon Brasserie is one of eight successful establishments owned by the Bromberg Brothers. Located directly next to its Sushi counterpart (reviewed below), Blue Ribbon, which opened in Brooklyn in 2001, maintains the high standard of quality that has come to be expected from the Brombergs.
The warm and bustling atmosphere with red walls, a large raw bar, banquettes and mirrors, is a pleasant place to enjoy some comfort food. Out waiter was very attentive and friendly, perhaps even a bit over-eager. We all drank wines by the glass, and my large pour of Tempranillo was pleasing to the palate.
To start, we shared four appetizers. Laura ordered the artichoke, which was classic and delicious with a lemon butter dip. The pirogues that I ordered were hearty and familiar, with some perfectly caramelized onions along side. I didn’t try the sardines, (I was a bit hung-over, but I usually love them), but they got rave reviews from the other diners. Lastly the chicken wings that Cliff ordered were fantastic and came with a little pot of fire to caramelize them on. At first we thought this was a gimmick, but once it got going, it actually put some tasty char on those wings!
For our main courses, Mr. H. and I ordered the duck confit, with an orange sauce and roasted potatoes. It was well cooked and I especially enjoyed the garlicky salad dressing that came on my little side of greens. However, the overall portion of duck was a bit small. Mrs. H. ordered the salmon with mashed potatoes, which she raved about. Laura had the fried chicken that was apparently tender and scrumptious, although she was too full to finish it off. Cliff was the most adventurous and ordered the pigeon (not squab, pigeon) and enjoyed his first encounter with this particular fowl. It was very rich in flavor, and I was proud of the boy who once lived continually on peanut butter sandwiches.
Even though we were all pretty “stuffed,” of course, we ordered dessert. We had one Chocolate Bruno, which is Blue Ribbon’s signature dish, and half portions of both the chocolate chip and Banana Walnut Bread Pudding. I loved the Banana Walnut Pudding because it reminded me of my favorite Baang desert, banana nut spring rolls. My dinner companions gobbled up the chocolate dishes, so we can safely assume they enjoyed them!
It was a very cheering dinner in these not so cheerful times, even if the bill was probably a bit steep. There is something on the menu for everyone, from the youngest to the eldest patron. Diverse, upscale comfort food for all, Blue Ribbon Brasserie in Park Slope is most definitely a winner.
Blue Ribbon Brasserie
278 5th Avenue (between 1st and Garfield)
Brooklyn, NY 11215
718-840-0408
Reservations are accepted for five or more.
Birth-Day Par-Tay
Birthday Dinner
I wasn’t going to have a birthday party. I hate when people obsess over their birthdays, so this year I thought I’d just let it pass by. Of course there was the obligatory family dinner, heretofore described, and maybe I’d go out with the boyfriend, but besides that, no party.
Then, suddenly, it was five days before the big day. People started asking, “What are you doing for your birthday?” and “Are you having a party, going to a bar?” Well I couldn’t say I was doing nothing now, could I? So, I sent out a desperate, last minute e-mail trying to wrangle as many people as I could. And then I started planning for the food.
The plan was to have a little shindig over at Cliff’s apartment, no big deal. There would be friends, drinks and lots of food. I decided on an all-appetizer theme. In case you didn’t know, making all appetizers is hard. Preparing lots of little things, as opposed to a few large items, is pretty labor-intensive. Next time I will keep this in mind.
Anyway, things turned out quite well. I made chicken sate, babaganoush with Lebanese flatbread, blinis with crème fraiche and smoked salmon, Stilton stuffed-mushrooms, and two pork tenderloins. We finished it all off with a delicious chocolate cake courtesy of Aux Delice. Several have asked for recipes, so I thought I’d post some of the good ones.
I don’t want to plagiarize, so I have to give a lot of the credit to the cookbook I used, (even though I’d like to say I made them all up). The book is Appetizers, Finger Good, Buffets & Parties, edited by Bridget Jones, and published by Hermes House. The book is generally clear, and the recipes went well for the most part, although some of the directions were a bit confusing. (A lemon-basil aioli dip went disastrously wrong.) Also, since I prefer to go a little free form sometimes, I made some modifications to the recipes
Chicken Saté
I have to say, this was the hit of the party. It went FAST. I doubled the recipe, and it was about enough for 7 people.
3 boneless chicken breasts
6-inch wooden skewers
For the marinade:
• 12 tablespoons vegetable oil
• 8 tablespoons soy sauce
• 8 tablespoons fresh lime juice
• 3-inch piece fresh root ginger, peeled and chopped
• 6 garlic cloves
• 4 tablespoons light brown sugar
• 2 small fresh red chilies, seeded and chopped
• 4 tablespoons chopped fresh cilantro
For the peanut sauce:
• 6 tablespoons peanut butter
• 4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 scallions, finely chopped
• 2 garlic cloves
• 3 tablespoons fresh lime juice
• 2 tablespoons brown sugar
First, prepare the marinade by mixing all of the above ingredients in a bowl. A food processor is not necessary for this, just make sure you whisk it well.
Next, begin preparing the chicken by making sure all the excess fat is removed. Then slice the chicken into 1½-inch cubes. The easiest way to do this is cut it into about 4 strips length wise, and then cut crosswise.
Place the chicken and marinade in a plastic bag, making sure it’s tightly sealed, and place it in the refrigerator to marinate. If you have the time, leave it overnight. That is what I did and the flavors were powerful and clear.
For the peanut sauce, mix all of the ingredients together in a medium-sized bowl making sure it is well blended. You can adjust the sauce with more peanut butter, soy sauce or sugar depending on your preference. I like mine very peanut-y.
When you are getting ready to grill, skewer the chicken, about three pieces per stick. I used a large, two burner, cast iron grill, but you could use a regular outdoor grill or broiler.
If you are using an indoor grill as I did, turn the heat up very high and let the grill get hot before you start. Cook the chicken for about 2 minutes on each side, or until it is golden and cooked through. If you use the broiler, put them in for about 4-5 minutes on a cookie sheet lined with tin foil (to avoid a burned-on mess).
Place skewered chicken on a serving tray with the peanut sauce and enjoy!
I wasn’t going to have a birthday party. I hate when people obsess over their birthdays, so this year I thought I’d just let it pass by. Of course there was the obligatory family dinner, heretofore described, and maybe I’d go out with the boyfriend, but besides that, no party.
Then, suddenly, it was five days before the big day. People started asking, “What are you doing for your birthday?” and “Are you having a party, going to a bar?” Well I couldn’t say I was doing nothing now, could I? So, I sent out a desperate, last minute e-mail trying to wrangle as many people as I could. And then I started planning for the food.
The plan was to have a little shindig over at Cliff’s apartment, no big deal. There would be friends, drinks and lots of food. I decided on an all-appetizer theme. In case you didn’t know, making all appetizers is hard. Preparing lots of little things, as opposed to a few large items, is pretty labor-intensive. Next time I will keep this in mind.
Anyway, things turned out quite well. I made chicken sate, babaganoush with Lebanese flatbread, blinis with crème fraiche and smoked salmon, Stilton stuffed-mushrooms, and two pork tenderloins. We finished it all off with a delicious chocolate cake courtesy of Aux Delice. Several have asked for recipes, so I thought I’d post some of the good ones.
I don’t want to plagiarize, so I have to give a lot of the credit to the cookbook I used, (even though I’d like to say I made them all up). The book is Appetizers, Finger Good, Buffets & Parties, edited by Bridget Jones, and published by Hermes House. The book is generally clear, and the recipes went well for the most part, although some of the directions were a bit confusing. (A lemon-basil aioli dip went disastrously wrong.) Also, since I prefer to go a little free form sometimes, I made some modifications to the recipes
Chicken Saté
I have to say, this was the hit of the party. It went FAST. I doubled the recipe, and it was about enough for 7 people.
3 boneless chicken breasts
6-inch wooden skewers
For the marinade:
• 12 tablespoons vegetable oil
• 8 tablespoons soy sauce
• 8 tablespoons fresh lime juice
• 3-inch piece fresh root ginger, peeled and chopped
• 6 garlic cloves
• 4 tablespoons light brown sugar
• 2 small fresh red chilies, seeded and chopped
• 4 tablespoons chopped fresh cilantro
For the peanut sauce:
• 6 tablespoons peanut butter
• 4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 scallions, finely chopped
• 2 garlic cloves
• 3 tablespoons fresh lime juice
• 2 tablespoons brown sugar
First, prepare the marinade by mixing all of the above ingredients in a bowl. A food processor is not necessary for this, just make sure you whisk it well.
Next, begin preparing the chicken by making sure all the excess fat is removed. Then slice the chicken into 1½-inch cubes. The easiest way to do this is cut it into about 4 strips length wise, and then cut crosswise.
Place the chicken and marinade in a plastic bag, making sure it’s tightly sealed, and place it in the refrigerator to marinate. If you have the time, leave it overnight. That is what I did and the flavors were powerful and clear.
For the peanut sauce, mix all of the ingredients together in a medium-sized bowl making sure it is well blended. You can adjust the sauce with more peanut butter, soy sauce or sugar depending on your preference. I like mine very peanut-y.
When you are getting ready to grill, skewer the chicken, about three pieces per stick. I used a large, two burner, cast iron grill, but you could use a regular outdoor grill or broiler.
If you are using an indoor grill as I did, turn the heat up very high and let the grill get hot before you start. Cook the chicken for about 2 minutes on each side, or until it is golden and cooked through. If you use the broiler, put them in for about 4-5 minutes on a cookie sheet lined with tin foil (to avoid a burned-on mess).
Place skewered chicken on a serving tray with the peanut sauce and enjoy!
Monday, October 13, 2008
Baang For My Birthday
A Greenwich favorite for over 12 years, Baang has still got it. I have eaten there many times and tried almost everything on the menu. Sometimes I even do takeout. The kitchen was particularly “on” last Thursday night, however, when we went to celebrate my big 2-3.
I met my family there around 6:00, early-bird time, as we were with my grandmother. We were the first ones there and got a nice round table with a booth. Baang is separated into two levels with a big open kitchen on the upper level. Up a couple steps and along one side is a long, curvy bar, and the room has high ceilings with over-arching mesh “sculptures”.
We started with some drinks, of course. I took a look at the “drink specials” menu (which I always do) and got a Passion-tini – a very fresh and satisfying passion fruit concoction made with vodka. Everyone else had Cosmos, which were perfectly pink and well blended. We then made the unanimous decision to start with a selection of appetizers since they are always amazing.
We ordered five in total. First up were the fantastic lobster crepes in a cream and plum wine sauce. They melt in your mouth, they are incredible, you must try them. That’s all I’ll say. Next up was a Baang classic, Fire Cracker Spring Rolls. They are very hot and come with a wasabi mustard dipping sauce that draws a searing fire through the nose, a good thing in my opinion.
We then tried three new items on the appetizer list: mushroom croquettes, a scallop gratin, and a salmon tartar. The mushroom croquettes had the earthy scent of wild mushroom and pleasing, soft inside and a crunchy exterior. The Scallop Gratin was gooey, hot and accompanied by asparagus. We all know I am a fan of gratin, and this was a unique twist on the traditional version. Our last selection was the true winner, salmon tartar on a tiny vegetable cake. We had six of them, and I was grudgingly allowed two since it was my birthday. The salmon was extremely fresh, and the little cake below resembled a crab cake, sans crab. I could happily eat the whole plate for lunch.
Onto the entrees, which on this night were as appealing as the appetizers. Of course, we had to order the calamari salad. This really deserves a paragraph of its own. It’s a whopping heap of frisse lettuce, a superb creamy dressing with a touch of chili oil, and fried calamari rolled in corn meal and cooked to perfection. We order it every time we eat at Baang. Everyone in town knows about it. It is, hands down, the best calamari salad you have ever had. 
On the meatier side of things, we ordered spice-encrusted Szechuan lamb chops with wasabi mashed potatoes. The lamb chops were dainty and deliciously grilled, a perfect little portion of meat. The mashed potatoes came wrapped up in spring roles, making it easy to share and a fun twist that I had never seen before. Last, we enjoyed roasted magret of duck with an Asian pear salad and sweet potato gratin. Separately, these were all sweet and tasty things, but when combined, the taste was taken to a whole new level. Everything was truly phenomenal, and we had no problem finishing every last bit of food.
To finish off the meal, just two light desserts, my personal favorite, banana nut spring rolls, and a chocolate pagoda. The banana nut spring rolls from Baang are up there on my all-time “best desserts” list along with a chocolate lava cake I had in Paris. For my wedding cake, I want these things stacked in an enormous pile. The chocolate pagoda is also a faux-asian little charmer. The quality of the chocolate is very high and sure to satisfy the craving of any chocolate addict.
One warning I should give about Baang is that it gets very loud on weekend nights. Not just a din, but a commotion. They blast that techno music like you’re in a European Dance Club at 2:00 am. This can be fun for a large party, but bad for a date or gathering with older family members. It is also quite dark, so if you don’t see well, be prepared. Weekdays are much better for noise, and if you go early, as we did, you won’t have any problem. Lunch is also a great option if you want to skip the hubbub entirely.
To conclude, if you haven’t gone to Baang and you live in the area, you are missing out. The flavors are unique, savory and delicious. The price is a little high, but this is not the kind of stuff most of us can cook at home, so it is worth every penny. No need to head to the city for best fusion around, it’s right on the Post Road.
Baang Cafe and Restaurant
1191 East Putnam Avenue
Riversde CT, 06878
203-637-2114
Wednesday, October 1, 2008
Gratin Provencal
When I left France, I was sick of gratin. We ate it almost every night. It was very heavy on the béchamel, and often the vegetables involved were overcooked. But as time has passed, I have come to crave the gooey deliciousness that was the essence of this cheesy vegetable dish once more. It is definitely comfort food, and the way I make it, perhaps not the lightest. But every so often, preferably on a chilly night, it makes the perfect meal. There are many variations, but this is my recipe, and I think it is a pleasant concoction –not too heavy but still maintaining the integrity of a proper French gratin.
40 Minutes. Serves six as a side dish, four as a main dish.
Ingredients
• 5 Tablespoons Butter
• 2 Large Yellow Onions
• 4 Zucchini (or 2 Zucchini and 2 Yellow Squash), sliced into ¼ inch pieces, skin on
• 2 Tablespoons Flour
• 1 Tablespoon Salt
• 1 Tablespoon Fresh Black Pepper
• ¾ Cup Hot Milk
• 20 Cherry Tomatoes, halved
• ¾ Cup Grated Gruyere Cheese
• ½ Cup Bread Crumbs (preferably homemade)
• 2 Tablespoons Chopped Fresh Rosemary
Preheat oven to 400°
Slice onions into thin rings. Place in large, heavy pan (preferably cast-iron), and cook over low heat for about 20 minutes until soft and clear. Place zucchini in pan with onions and cook covered for about 10 minutes or until soft.
Add salt and pepper and cook another 2 minutes. Add flour and stir in so that it coats the zucchini and onions. Add the hot milk and let it thicken to a sauce-like consistency, about two minutes.
Pour mixture into an 8” by 10” backing dish. Add cherry tomatoes so that they are spread evenly on top of the zucchini and onion mixture. Coat dish with Gruyere cheese, chopped rosemary and breadcrumbs. Place in oven for about 20 minutes or until bubbling and brown. Serve immediately.
So there we have it. A simple dish that will bring back your childhood memories of France, or at least make you wish you had a French childhood. I wish I did, but I guess this is close enough.
StarChefs
It was my great fortune to attend the discussion between Anthony Bourdain and Marco Pierre White, moderated by Michael Ruhlman at the Third Annual Chefs Congress in New York. Hosted by Antoinette Bruno, the CEO of starchefs.com, the event is a showcase for chefs, people in the restaurant business, sommeliers and mixologists. One of the only events of its kind, the three-day gathering featured lectures, a products fair, cocktails and, to cap it off, a “rising stars” gala.
I happened to gain entry to this event after interning for a PR company that handled the press for StarChefs. Upon paying my dues for an hour at the press and sponsor check-in, I took off to explore the vast hall of culinary products, beer, wine and cheese. Slightly intimidated by the professional food crowd, I roamed from table to table, a taste of pate here, a sip of wine there.
My main goal was to see Anthony Bourdain, whose philosophy on food and life I greatly admire. After reading his books and watching “No Reservations,” I was eager to see him speak in person. It’s funny that Bourdain should have fans like me as he sees himself as a lucky bum who happened to be rocketed to stardom by Kitchen Confidential. But he does have fans, lots of them. They filled the stands for the most part to see him converse with Marco Pierre White, the original “bad boy” of the culinary world and smug in that persona.
The topic of the day was “The Role of the Chef.” The discussion began with the questions about who were true chefs today, and could they still name themselves as such if not behind the stove? So many famous chefs these days are more CEO’s than anything else, running 5, 10, 15 restaurants at once. Is it a positive or negative trend? Can they accept the Michelin stars if they themselves are not doing the culinary work?
Marco’s answer was decidedly “no.” He himself had given up his Michelin stars when he discontinued work in his kitchens. He stated that if he was eating at a restaurant with the chef’s name above the door, the chef should be there, that it was important to the integrity of the cuisine. Bourdain disagreed saying it was only reasonable that a 50-year-old man, a 35-year veteran of the kitchen should try to succeed in other ways. It wasn’t rational to expect an experienced chef to be garnishing every plate and searing every piece of salmon. It was the chef’s vision, his training and the ideas he represented that were important.
So then what is the role of a chef? Marco went on and on about inspiration. His self-righteousness in this was overpowering as he slumped in his chair speaking about his mother as his favorite chef and his disdain for multiple course meals–an attitude about which he was very clear even though Ruhlman pointed out that he had been an innovator in this type of cuisine and seemed to have forgotten his past.
Anthony on the other hand did not at all strike me as pretentious. He stated that the main role of a celebrity chef was to show the world what good could be taken from food as well as to put those who had gone astray back on the path of healthy, happy eating. The role of the celebrity chef is to lead away from junk food and towards the realm of fresh and forgotten ingredients. Nearly quoting directly from one of his essays in The Nasty Bits, he stated that the world was a better place after Emeril and especially Mario Batali (although not necessarily Sandra Lee). He and Marco did warn that if a young chef is getting into the business to be on TV, beware! It is for the love of the life of a chef and the food that one should enter the business and for no other reason.
Lastly they talked about where they thought food trends were headed after being prompted by members of the audience. Earlier they had made it very clear that the four-hour, multi-course tasting menu should be a thing of the past. They both despised dainty plates of food accompanied by instructions and disdained the snobbery of the atmosphere – unless, of course, the multiple courses were Sushi. Anthony stated that what he wanted was simple, well prepared food made from top-notch ingredients. Some pasta expertly sauced, a grilled fish on the bone, a roasted chicken. Marco agreed and stated again that he wanted one course, that’s it.
The discussion was amusing, and drew many a laugh from the audience throughout. Bourdain, as I had expected, was as handsome and charming in person as he is on the television. I found him eloquent and not at all pretentious, especially when seated next to White. Perhaps I shouldn’t be too harsh on Marco Pierre White. He is who he is and has been for a long time. Ruhlman, in his Tevas, was a good moderator and prompted well. It was an enjoyable event, and while the question “what is the role of a chef”, may not have been fully answered, it led to an interesting discussion.
I saw Anthony, Marco and Michael as the left the building. I could have gone up, praised their work, and asked for an autograph, but I couldn’t bring myself to it. Wouldn’t that make them the very people they hoped not to be? The celebrity followed by paparazzi, with their pictures up on Perez Hilton? No, these where chefs, and like myself, in it for the food. I took one last glance, and headed for the subway.
I happened to gain entry to this event after interning for a PR company that handled the press for StarChefs. Upon paying my dues for an hour at the press and sponsor check-in, I took off to explore the vast hall of culinary products, beer, wine and cheese. Slightly intimidated by the professional food crowd, I roamed from table to table, a taste of pate here, a sip of wine there.
My main goal was to see Anthony Bourdain, whose philosophy on food and life I greatly admire. After reading his books and watching “No Reservations,” I was eager to see him speak in person. It’s funny that Bourdain should have fans like me as he sees himself as a lucky bum who happened to be rocketed to stardom by Kitchen Confidential. But he does have fans, lots of them. They filled the stands for the most part to see him converse with Marco Pierre White, the original “bad boy” of the culinary world and smug in that persona.
The topic of the day was “The Role of the Chef.” The discussion began with the questions about who were true chefs today, and could they still name themselves as such if not behind the stove? So many famous chefs these days are more CEO’s than anything else, running 5, 10, 15 restaurants at once. Is it a positive or negative trend? Can they accept the Michelin stars if they themselves are not doing the culinary work?
Marco’s answer was decidedly “no.” He himself had given up his Michelin stars when he discontinued work in his kitchens. He stated that if he was eating at a restaurant with the chef’s name above the door, the chef should be there, that it was important to the integrity of the cuisine. Bourdain disagreed saying it was only reasonable that a 50-year-old man, a 35-year veteran of the kitchen should try to succeed in other ways. It wasn’t rational to expect an experienced chef to be garnishing every plate and searing every piece of salmon. It was the chef’s vision, his training and the ideas he represented that were important.
So then what is the role of a chef? Marco went on and on about inspiration. His self-righteousness in this was overpowering as he slumped in his chair speaking about his mother as his favorite chef and his disdain for multiple course meals–an attitude about which he was very clear even though Ruhlman pointed out that he had been an innovator in this type of cuisine and seemed to have forgotten his past.
Anthony on the other hand did not at all strike me as pretentious. He stated that the main role of a celebrity chef was to show the world what good could be taken from food as well as to put those who had gone astray back on the path of healthy, happy eating. The role of the celebrity chef is to lead away from junk food and towards the realm of fresh and forgotten ingredients. Nearly quoting directly from one of his essays in The Nasty Bits, he stated that the world was a better place after Emeril and especially Mario Batali (although not necessarily Sandra Lee). He and Marco did warn that if a young chef is getting into the business to be on TV, beware! It is for the love of the life of a chef and the food that one should enter the business and for no other reason.
Lastly they talked about where they thought food trends were headed after being prompted by members of the audience. Earlier they had made it very clear that the four-hour, multi-course tasting menu should be a thing of the past. They both despised dainty plates of food accompanied by instructions and disdained the snobbery of the atmosphere – unless, of course, the multiple courses were Sushi. Anthony stated that what he wanted was simple, well prepared food made from top-notch ingredients. Some pasta expertly sauced, a grilled fish on the bone, a roasted chicken. Marco agreed and stated again that he wanted one course, that’s it.
The discussion was amusing, and drew many a laugh from the audience throughout. Bourdain, as I had expected, was as handsome and charming in person as he is on the television. I found him eloquent and not at all pretentious, especially when seated next to White. Perhaps I shouldn’t be too harsh on Marco Pierre White. He is who he is and has been for a long time. Ruhlman, in his Tevas, was a good moderator and prompted well. It was an enjoyable event, and while the question “what is the role of a chef”, may not have been fully answered, it led to an interesting discussion.
I saw Anthony, Marco and Michael as the left the building. I could have gone up, praised their work, and asked for an autograph, but I couldn’t bring myself to it. Wouldn’t that make them the very people they hoped not to be? The celebrity followed by paparazzi, with their pictures up on Perez Hilton? No, these where chefs, and like myself, in it for the food. I took one last glance, and headed for the subway.
Tuesday, September 16, 2008
A Personal Favorite
As I was winding my way to a friend’s new apartment the other night, I passed a restaurant that I hadn't been to in a while, but greatly enjoyed in the past. I was very excited to find that this restaurant was right next door to my friend’s new home, and suggested that we dine there that very night. The friend agreed. I'm not going to give an elaborate account of our meal, as it was long and many glasses of wine were involved, but it was truly enjoyable, just as it had been during my previous visits.
The Japanese-run restaurant featuring Italian small plates is a tiny space on 10th Avenue between 1st and 2nd. It is situated on the lowest level of the building, with half of the restaurant below the sidewalk. I would say it could fit a max of twenty people and that would be tight. It is a dark romantic space with near-black wooden tables on one side, and a long high table that seats about 10 on the other. The decor is simple and creates a wonderful atmosphere in which to enjoy the aromas wafting from the nearby open kitchen.
The wine list has grown since my previous visit, as has the menu, which no longer comes on a clipboard. All of the dishes are fairly small and cost between $5-$15 dollars. Two people can eat about four dishes.
Just to give you an idea of what the food is like, we started with cured olives and a lovely fois gras on crostini. We then had a salad with beef carpaccio "swirls" filled with an herb mixture. Probably the best thing we tried was the scallop carpaccio that even the anti-scallop contingency at the table adored. Next came some terrific mussels in a red sauce and perfectly al dente squid-ink pasta. Finally, we scarfed down a dish of braised veal that was perfect in its fattiness. It was all washed down with a light and crisp Sancerre and a decent Pinot Noir.
One of my favorite places. The ambiance is killer, and the food, while not Michelin star worthy, is simple, delicious and fulfilling. I highly recommend it, but don't tell too many people, or we wont be able to get a seat!
Dieci
228 East 10th Street
New York, NY 10003
212-387-9545
The Japanese-run restaurant featuring Italian small plates is a tiny space on 10th Avenue between 1st and 2nd. It is situated on the lowest level of the building, with half of the restaurant below the sidewalk. I would say it could fit a max of twenty people and that would be tight. It is a dark romantic space with near-black wooden tables on one side, and a long high table that seats about 10 on the other. The decor is simple and creates a wonderful atmosphere in which to enjoy the aromas wafting from the nearby open kitchen.
The wine list has grown since my previous visit, as has the menu, which no longer comes on a clipboard. All of the dishes are fairly small and cost between $5-$15 dollars. Two people can eat about four dishes.
Just to give you an idea of what the food is like, we started with cured olives and a lovely fois gras on crostini. We then had a salad with beef carpaccio "swirls" filled with an herb mixture. Probably the best thing we tried was the scallop carpaccio that even the anti-scallop contingency at the table adored. Next came some terrific mussels in a red sauce and perfectly al dente squid-ink pasta. Finally, we scarfed down a dish of braised veal that was perfect in its fattiness. It was all washed down with a light and crisp Sancerre and a decent Pinot Noir.
One of my favorite places. The ambiance is killer, and the food, while not Michelin star worthy, is simple, delicious and fulfilling. I highly recommend it, but don't tell too many people, or we wont be able to get a seat!
Dieci
228 East 10th Street
New York, NY 10003
212-387-9545
BBQ or Bust?
Some restaurants just don’t quite make it. There are no huge complaints. The service is fine, the food edible, the décor acceptable, but they just don’t hit the mark. Nothing sincerely memorable, or worse, worth going back for. This is the way that I felt about Lookout Hill Smokehouse.
C had wanted to try the place for a while, so I obliged him, and we headed there one quiet Wednesday night. It was after work, and of course, we wanted a drink. One of the reasons C was interested in the place was the extensive bourbon selection, and he ordered one of the nicer options on the list. I ordered my usual glass of wine. The drinks came in jelly glasses. I repeat, jelly glasses. Now this is fine for water, but when you are paying $9 dollars each for a mediocre glass of wine and an expensive shot of bourbon, you want, at least, a vessel that complements the beverage.
On with the food. We decided to split everything so as to have the opportunity to try more. We began with a grilled chicken, hazelnut and apple salad on lamb’s ear lettuce, supposedly a dinner portion. It was petite to say the least. If I had ordered it for my entrée, at $12, I would not have been happy. The taste profile of apples and nuts was fine, but the chicken was dry and chewy.
Our entrée consisted of ribs and a side of macaroni and cheese. The ribs were decent, but once again, nothing amazing. They had a dry rub on them and were tender, but not even close to that falling-off-the-bone goodness that we would have relished. The mac-and-cheese was very creamy (much more so than I would make for myself), in fact, almost liquid between the noodles. However, it was savory and well seasoned, I give them that.
The atmosphere is an attempt at “southern,” I suppose, but not having spent much time down south, I couldn’t be sure. It’s comfortable enough, but the food just isn’t up to par. I might have been more sanguine if the tab had been in the $50 range, but no, ladies and gentlemen, our two meager drinks, appetizer, ribs and mac cost $72.
Save your money and go bbq elsewhere.
Lookout Hill Smokehouse
230 5th Avenue
Brooklyn, NY 11215
718-399-2161
Monday, September 8, 2008
Life, Liberty, and the Pursuit of a Lunch Break 2.0
From Vanity Fair's "The New Establishment 2008" section on Miuccia Prada:
"Staff members at Prada's New York office are subject to termination if they eat lunch at their desk--unless there are extenuating circumstances."
See!!! I knew I was on the right track with that last post. Those Europeans really know what they're talking about. Perhaps thats why they're happier with their lives on average than Americans. Perhaps that's why they drink more on average and don't have nearly the same rates of alcoholism. It's all about enjoying the free time, leading a fulfilling life, and doing the things that you enjoy. Working hard is fine, its important, but its equally important to find the proper balance between work and play.
Sunday, September 7, 2008
Life, Liberty, and the Pursuit of a Lunch Break
So I know it’s been a while since my last entry. I feel bad about this. I have been lazy. It’s time to get going. What has been going on in my life that I haven’t had time to update, you might ask? Work. Ah yes, the eternal struggle of mankind. I have been working in the city, commuting everyday to midtown. I get up, I get on the train, I pass out until I hit Grand Central Station. I work all day, with a very, I repeat very, short lunch break. I then work some more, and I go home. So after going home, I’m tired. And that my friends, is why I haven’t had much time to update. But this will change I tell you! From now on I promise, at least once a week.
I must say, one thing that really bothers me about my current position is the short lunch break. Everything else is fine, I’m learning a lot, I like the people, but where is the lunch break?! It’s half an hour, 30 minutes. It takes at least 12 to get out of my office, get in line somewhere, order, pay and eat. So that leaves me, oh, 18 minutes to eat. I am the only person I’m aware of who actually goes out to eat. Everyone else eats at their desk. I go out as a matter of principle. It is important that workers have time to take a break.
How can anyone expect anything to get done when an employee is glued to a desk for nine straight hours a day? The mind starts to wander. What will I eat for dinner tonight? Which train should I take? Should I go visit this friend or that friend? Have I called in my prescription? One needs time to think about these things. To function properly at work, bosses should encourage brief respites. They allow for more productive work during the course of the day.
Not to mention the food! Eating is important to me (I think we all know that by now), and I want to have adequate time to do it. Most cities, and New York especially, have great lunchtime choices, ready for the workers mealtime crush. Where have I been going lately? Hale and Hearty soups is a good place to grab a soup or salad. Lots of choices, fast, convenient, healthy. Prêt a Manger has some good stuff (pre-made wraps and sandwichs) and it always smells delicious when I go in for my morning coffee. I’m a big fan of Dishes, whose Asian noodle soup bowl is enough for both lunch and dinner. They also have a diverse breakfast spread. And then let’s not forget all those great places to get a deli sandwich, a slice of pizza, an omelet made. Hey, it’s New York City, you can get anything, and it will generally be pretty damn tasty.
So I take my lunch break. I defy the clock, and I go out. It may not be for long, it may not be anything exciting, but I go back into the office feeling revitalized and ready to be productive. If I were in charge, it would be for an hour, no two! I would encourage my staff to dine at the finest of establishments, Adour, Le Bernadin, Veritas, all on the corporate card! Ok, maybe that’s not quite realistic. But I would encourage at least a brief change of scenery, a break, a rest, so that everyone is happier and gets more done. All I ask is that I get my half-hour, without scrutiny, without judgment. It’s in the best interest of everyone.
I must say, one thing that really bothers me about my current position is the short lunch break. Everything else is fine, I’m learning a lot, I like the people, but where is the lunch break?! It’s half an hour, 30 minutes. It takes at least 12 to get out of my office, get in line somewhere, order, pay and eat. So that leaves me, oh, 18 minutes to eat. I am the only person I’m aware of who actually goes out to eat. Everyone else eats at their desk. I go out as a matter of principle. It is important that workers have time to take a break.
How can anyone expect anything to get done when an employee is glued to a desk for nine straight hours a day? The mind starts to wander. What will I eat for dinner tonight? Which train should I take? Should I go visit this friend or that friend? Have I called in my prescription? One needs time to think about these things. To function properly at work, bosses should encourage brief respites. They allow for more productive work during the course of the day.
Not to mention the food! Eating is important to me (I think we all know that by now), and I want to have adequate time to do it. Most cities, and New York especially, have great lunchtime choices, ready for the workers mealtime crush. Where have I been going lately? Hale and Hearty soups is a good place to grab a soup or salad. Lots of choices, fast, convenient, healthy. Prêt a Manger has some good stuff (pre-made wraps and sandwichs) and it always smells delicious when I go in for my morning coffee. I’m a big fan of Dishes, whose Asian noodle soup bowl is enough for both lunch and dinner. They also have a diverse breakfast spread. And then let’s not forget all those great places to get a deli sandwich, a slice of pizza, an omelet made. Hey, it’s New York City, you can get anything, and it will generally be pretty damn tasty.
So I take my lunch break. I defy the clock, and I go out. It may not be for long, it may not be anything exciting, but I go back into the office feeling revitalized and ready to be productive. If I were in charge, it would be for an hour, no two! I would encourage my staff to dine at the finest of establishments, Adour, Le Bernadin, Veritas, all on the corporate card! Ok, maybe that’s not quite realistic. But I would encourage at least a brief change of scenery, a break, a rest, so that everyone is happier and gets more done. All I ask is that I get my half-hour, without scrutiny, without judgment. It’s in the best interest of everyone.
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