Wedding Wednesday: The Food

Fair warning: you might want to have a napkin at-the-ready for this one or at least some sort of drool-catching-system. There's some downright purdy grub below!

When we began planning the wedding, one of our biggest priorities for the reception was the food. We're not really the dancing-up-a-storm type, so the idea of a restaurant-style meal was very enticing. So, we found a really ideal situation at the Union League Café. They were so wonderful to us- the event coordinator, Amy Healy (who immediately made us feel at ease) was on maternity leave for part of the time and their General Manager/Director of Operations Jean-Michel Gammariello took amazing care of us. There wasn't a single thing we would have changed or imagined could have gone any better. It was an absolute dream. Here is the menu they offered:

There were passed hors d'oeuvres:
Provencal Style "Cuisine" of braised and grilled vegetables with assorted sauces, aioli, vinaigrette, cream cheese and herb
Assortment of farmed, artisanal and organic cheeses and fresh seasonal fruits, served with a selection of toasted sourdough bread and baguette
And a raw bar with East and West Coast oysters, shrimp, clams, and crab claw.

The guests were given a menu once seated (seen here) and chose between:

Appetizer:
Terrine of Duck Foie Gras and Rabbit ConfitMache salad, truffle vinaigrette

Diver Sea Scallops with tomato concassee, pistou of Swiss chard



Sorbet course:
White Peach Sorbet, Fresh Lime Juice



Entrée:
Roasted Maine Lobster with fricassee of celeriac, roasted chanterelle mushroom and chestnut, lobster emulsion
Roasted Rack of Colorado Lamb Organic with ricotta and arugula tortellini, pequillo peppers, caramelized onions and tomato confit
Roast Duck Breast Glazed with baby turnips, fava bean puree, natural duck jus and savory

Say it with me now: "nom!"


Ah, and we mustn't neglect the wine:

Champagne Toast: Cremant de Limoux Domaine Collin N.V.

White Wine: Vignoble d'E Domaine Ostertag 2009
Red Wine: Bourgogne Domaine Gaunoux 2008

Amazing, right!? If you're ever in the New Haven area, we absolutely recommend that you go. And give them our best :-)

Next week: Desserts!!

How many Yale degrees does it take to make a cup of coffee?!?!

More than four, apparently. Four collective Ivy League degrees between me and my wife, and that still doesn't cut it from time to time.

As you all know, Leslie and I have always been fond of the kitchen and its many associated and marvelous activities. Naturally, we both entered this marriage equipped with a host of fantastic kitchen accessories. Our one and only duplicate was, randomly, an ice cream maker. Odd. Anyway, when we registered, we were already pretty set with most things, and decided to go big on some upgrades (Shun knives, lion's head soup bowls, etc).

As a result of having a smaller registry, which due to our wonderful friends and family was completed prior to the wedding, we received a lot of gift cards to Williams-Sonoma. (BTW everyone, we are STILL looking for those blasted thank you notes amidst the remaining boxes. We are VERY grateful and we will send you notes as soon as we find them!!). Also, after your wedding, most places (including W-S) will give you six months to complete your registry, as well as 10% off any of those items.

With so many gift cards and the discount, we decided on finally purchasing the Breville Dual Boiler espresso machine. This is not one of those mindless, automatic jobs where you push a button and the thing does everything for you like some sort of coin-operated cheap thrill. No - this is as close to the real deal of a commercial machine as you can get without spending *thousands* of dollars. After the gift cards and discount, we landed the Breville DB for a quarter of the retail price.

Before diving into the rabbit hole of coffee, allow me to offer some perspective. My very favorite coffee shop in NYC is Zibetto Espresso Bar, on Sixth Ave between 56th and 57th. Though run by a Swede trained as a barista in Italy, the place is thoroughly Italian. Beside being one of the only places in Manhattan where you can get a proper cornetto (the Italian equivalent of a croissant, usually filled with apricot jam, custard or chocolate), it is a true espresso bar. There isn't a seat in the house. You stand at the marble bar, sip (or down) your espresso from a demitasse, or cappuccino from a properly proportioned 7 oz ceramic cup, and then go on your way.

Oh, and do as the Italians do and don't be caught dead drinking that cappuccino past 10:00 in the morning. *Maybe* 11:00, tops. Their beans are roasted, vacuum packed and imported from Bologna. Best of all, their coffee is at least $.50 cheaper than what you get at that ubiquitous coffee chain across the street, or the other two down the block in either direction (more on the S-monster later). Now, it's rumored that new baristas at Zibetto are trained for a solid *two months* before they are allowed to serve a customer. Two months! Before we got the espresso machine, I thought this was a tad excessive. And now I know why.

Folks, don't kid yourselves. It's difficult. There are so many factors to pulling a perfect shot of espresso. First of all, invest in a good grinder, and not just any grinder - a conical burr grinder. We now own two - a new one dedicated to espresso, and my other given to me for Christmas a couple years back by my very dear friend Paolo that I continue to use exclusively for French press. And yes, I know I'm beginning to sound like a coffee snob. What can I say? - it's a slippery slope! This may also start to seem like an expensive new hobby, but I guarantee the equipment, beans and everything else will pay for itself over and over again by us not ever going back to the jolly green giant we will call Buck.

Next, you need good coffee. Don't skimp here - you usually get what you pay for in this department. BUT - while you are first learning to pull shots, buy some really inexpensive coffee that you don't mind sacrificing. Trust me - you'll go through an entire pound of beans far sooner than you'll master pulling a shot. Once you get consistent, then switch to good coffee. Now, you might think to go for a really dark roast, but the best espressos are actually more of a medium roast. Do your research.

For each coffee, you need to find the precise grind, dose, and temperature - and it completely differs depending on the coffee. You might pull a couple bad shots before determining the correct variables for any given kind. Grind your coffee fresh for every shot, and start with making double shots. For whatever reason, they are easier to pull than single shots. Though we've pulled many a decent double shot, to this day we have yet to pull a satisfactory single shot.

Then, you need to tamp the ground beans at the precise pressure (30-40 lbs.). Place the portafilter in the group head, and pull. With practice, we gradually pulled some very tasty double shots, some even "perfect" with the correct balance of acidity, bitterness and sweetness.

Then, if the coffee were not hard enough, there's the milk, which in some respects is even more difficult and temperamental. Achieving good microfoam is no easy task, involving careful placement of the steam wand in the pitcher, just barely at the surface of the milk at first, and then sinking the wand to incorporate the foam you've just made into the rest of the milk until it reaches the perfect temperature (150-160 F).

Finally, there's the pour, and depending on how properly your milk has been steamed and your pouring technique, you can make beautiful designs called latte art that form on the crema, or top surface of the coffee.

This is where I am least consistent. I've posted several pictures below with initial attempts: a somewhat successful heart; two examples of a rather rudimentary rosetta; and even one that resembles a turkey, purely by accident!

FYI, I am leaving so many details out - if you want to know more specifics, feel free to contact us.

We are enjoying our new toys, but it is a commitment. The world of coffee is a craft, every bit as demanding as cooking or baking. I promise you, though, the knowledge and appreciation you will gain will make you never enter Buck's doors again. That establishment when started in Seattle was, I'm certain, one of integrity and commitment to making good coffee. The monster it has become is unfortunate, and not unlike it's counterparts in the fast food empire. Fortunately, the bastardization is not entirely universal, as I've known baristas that worked there who do take a lot of pride in what they do, and you can taste the difference. Sadly, those experiences for me have been far and few between.

So the next time you want a cup of Joe, or more specifically, un po' di caffè, resist the urge and convenience of a drive-thru, find a local shop with a bona fide espresso machine and trained baristas, and take pride in the fact that you made the right choice for humanity.

One more thing: don't forget to tip!

 

Illustrated Recipe: Lavender & Honey Marshmallows

Let me first just say, "Yum!" These were amazing. As I mentioned here, we had a few friends over last weekend. Normally, I avoid trying a recipe for the first time for guests, but I hedged my bet by trying 2 (!) new recipes in the hopes that at least one of them would end up being edible. The great thing about both of these recipes is that you make them at least a day ahead. (It's now four and five days, respectively, after making these recipes and the leftovers are still tasting great!)

I found this particular recipe from the amazing gals over at A Beautiful Mess (best blog name ever, right?! And those photos! Swoon.)

And so, like with the Raspberry Gelée, I documented each step (err... most of the steps) of my making these fluffy cubes of delight:

Step 1. Steep 1 tsp of lavender buds in 1 cup of hot water. (I used a fill-able paper tea bag so I wouldn't need to strain it)

 

 

Step 2. Pour 1/2 cup of the lavender water into the bowl of your mixer and add 3 packets of gelatin. [Sorry, no picture]

 

Step 3. In a pot, combine 1 & 1/2 cup granulated sugar, 3/4 cup light corn syrup, 1/4 cup honey, 1/4 tsp salt and the other 1/2 cup lavender water. Boil on high until thermometer reads 240F

 

 

Step 4. While the mixture is cooking, spray your pan (or pans, in my case because the first one was too small) with non-stick cooking spray and then coat, using a 1:1 ratio of powdered sugar and corn starch (I ended up using about a half cup total. [Sorry, no picture again, *whomp whomp* I'll get better at this!]

 

Step 5. With the whisk attached and the splatter guard on, turn on the mixer to "Stir" and carefully pour in the sugar mixture.

 

 

Step 6. Whisk on high until it white and fluffy.

 

 

Step 7. Quickly (it sets fast!!) pour marshmallow into prepared dish and top with more cornstarch/powdered sugar. Let sit overnight.

 

 

Step 8. Cut into whatever size and shape you like using scissors (I promise, so much easier) and serve!

 

Nom nom.

 

A big THANK YOU! to the ladies over at A Beautiful Mess for providing the recipe and inspiration.

 

 

Illustrated Recipe: Raspberry Gelée

Whenever I make a recipe, I'm constantly wondering if it is going well... So I thought I would share with you some of my favorite recipes (new & old) picture by picture. Obviously, nothing is perfect, and this isn't the Food Network, but here are our adventures in cooking:
Today's recipe is for raspberry gelée. I have only had these in fancy French restaurants as a little "extra" bit of dessert (usually the "extra" bit that takes you from full to catatonic.) So, when we scheduled some friends to come over for dinner the other day, I thought I would give it a go. We chose raspberry, but these can be made with any frozen berry, so it's really up to you!

Step 1. Roughly chop 2 Granny Smith apples, keeping the skins but discarding the core.

Step 2. Combine with one 12 oz. bag of frozen berries and 1/2 cup water in saucepan over medium heat.

Step 3. Cook with lid on until apples are soft.

Step 4. Purée in food processor until smooth. (This is when things start to get a bit messy.)

Step 5. Strain through a mesh sieve to remove (most) seeds.

Step 6. Combine strained mixture with 2 cups granulated sugar in clean saucepan.

Step 7. Heat on high until candy thermometer reads 218F. It will become darker and shiny (and will splatter!)

Step 8. Remove from heat and mix in 1 packet of liquid pectin. Pour into pan lined with parchment paper.

Step 9. Let sit overnight (I covered it with a little seran wrap to avoid wayward cat hair). Then, coat top and bottom with granulated sugar and cut into small cubes. Serve and enjoy!

Flip

The first time Leslie and I went to a Flip Burger was in Atlanta, with Leslie's parents. The man behind this modern take on the traditional burger joint is Richard Blais of Top Chef fame. He is quite an intelligent chef - thinks outside of the box (sometimes WAY outside), but all the while maintains the integrity of the food.

When moving to B'ham, we were elated to discover many fine eating establishments - including the town's very own Flip Burger. After the ordination service from my last post, we decided to treat ourselves to lunch for a successful service (aforementioned obstacles notwithstanding), and Flip seemed like a logical place to go.

Living in Birmingham Lesson No. 1: NEVER under any circumstances go to The Summit on a Saturday. Doing so will put you in mortal peril. Imagine one gigantic complex comprised of several swanky satellite strip malls (Saks and the like), with traffic jams that rival the worst rush hour anywhere. Consider yourselves warned.

After several minutes of frustration with the native (read: BAD) drivers, bless their hearts, and finally discovering a Mini-sized parking space, we entered Flip and were surprised that there was no wait. Apparently everyone else needed their Juicy Couture fix.

We sat down and perused the menu, gazing upon limitless choices of utter deliciousness. In spite of the ensuing burger feast, something wasn't making sense. I saw various burger prices: 7. 7.50. A 9 here, a 9.5 there. The occasional 10+. This very-recent-former New Yorker thought to himself that there was no way burgers from a boutique burger shoppe could be this cheap. It must be that these prices were just for the various proteins. Clearly things like, you know, a bun were extra, and the descriptions near each burger must be merely suggested toppings for, naturally, a surcharge per item. I turned to Leslie: "I'm confused... How does this work?" Leslie looked baffled: "Come again?" Me: "I don't remember Atlanta being like this..." "Huuuuuuh???" Leslie says, and I'm thoroughly convinced the next words out of her mouth will be: "Stop it - you're making a scene...".

Come to find out, it is possible to get a really well-conceived/executed burger for less than my near-and-dear Landmarc burger that, the last time I ordered it, was pushing nearly $20 due to a $3 cheese hike. Apparently there's a looming dairy crisis. Who knew?

And what fine burgers they are. I ordered the Farmer, with grass-fed beef, cheddar, and apple chutney. Salty and sweet - one of my favorite flavor combinations. Leslie had the Korean - a pork patty topped with braised pork belly, kimchee and a delicious sauce that reminded me of Korean barbecue. On the side: onion rings - the second-best I've ever had, only topped by Craftsteak at MGM - served with beer mustard on the side. Fried pickles with buttermilk ranch were also delicious.

And then, there are the milkshakes. Leslie had a pumpkin pie-inspired one that was very tasty, and for me: the foie gras milkshake. This was a whopping $8, but worth the price of admission. Not to mention the fact that it's made with liquid nitrogen and comes out "smoking." Honestly, the whole thing left me a little cold (Haha! - get it? Cold? Milkshake? LN2? Anyone? Bueller?). Though I was expecting the foie to take center stage a bit more and you could only detect a faint hint of fatty/iron-y goodness, it did add an incomparable richness to what otherwise would have been an ordinary vanilla milkshake. And with that, it was certainly the best vanilla milkshake that I've ever had.

Flip - we will be seeing you again, but not until I have a few more go's on the trainer...

Would you like bacon with that?

One of the "presenters" on my favorite tv show "Top Gear" always likes to tease that American restaurants are always saying, "You want cheese on that?"

I would like to counter this negative view of his with what can only be seen as a positive (well...erm...unless you're a vegetarian...)

We had dinner last night at a great little West Coast style place, where they offered a cocktail called The Smokehouse. This can only be described as a bacon cocktail. (You know, I think this has the potential to cure vegetarianism...)

And so, Mr. May, I say unto you, "Would you like bacon with that?"

 

The kittens get new eating centers

Because, clearly, their dining area needs to be as lovely as ours (will be...)

I purchased 2 plastic placemats from Target and 6 bowls from World Market. (An aside: Can I tell you how thrilled I am to be near a World Market again?! Woot!) They each have a bowl for: wet food, dry food, and water. The bowls are all from the same line but have different patterns. So fun!

They are currently set up on either side of what is currently a built-in desk on the other side of our kitchen. (Give us a few more days and it will be something entirely different and more magical.)

Mirepoix! Pour moi?

Dad realized there was a turkey in the freezer. We will most definitely not be in CT for Thanksgiving, so this year the beloved holiday comes a month early. I'm only sad that Leslie isn't here to complete the family meal. She's got the movers as you'll see from the previous post (and I won't get started on my own guilt in not being able to be there right now).

Dad is an expert turkey roaster. In spite of all the fancy versions of the ubiquitous holiday centerpiece out there, my father's is among the best ever (though Leslie made one truly amazing bird last year adapted from a Tom Colicchio recipe). When I was young, Dad would (half) kid that I needed to stand at the window with a shotgun to ensure that no one would steal the recipe.

Needless to say, I'm looking forward to tonight's meal. My contribution? Giblet gravy. As you'll see from the picture below, I'm about to simmer the browned giblets in water for quite a while, but am reserving the liver for the end so it does not overcook or disintegrate into gravy oblivion.

Braised lamb shanks, roasted turkey, giblet gravy - it's a mirepoix kind of hurricane.

Squeak squeak

(no, we did not eat mouse...)

As I mentioned earlier, in my first post in fact, Fred was out of town last week to Minneapolis and Madison. Even when busy working, he always takes a minute and grabs some sort of (usually edible) local treat to bring home. This time: cheese!

Yes, you're reading that correctly. "Squeaky curd". This was new to me- it turns out that as you chew the deliciousness, it squeaks against your teeth! A little weird to begin with, but such fun! (and it is REALLY good).

Plant some donuts

Soo... Remember when I said this blog was going to be about moving and organization and our exciting new Southern life? Well, that's all still true, but I left out one important facet: food. Who am I kidding? It's going to feature predominantly here. Fair warning!

And to start us off in grand style, may I present to you:

With appreciation, gratitude and general envy to the Donut Plant (W 23rd location)

On the far left, we have the raspberry creme, center is the "black out", and right is the creme brûlée. The two outside ones were by far our favorites. Shocking, I know, that we weren't fans of the chocolate. We had high hopes, especially when considering how excited the woman at the register was about it. Oh well, we'll learn to go with our guts one of the these days..

"is this going to happen a lot? Taunt me with artsy shots of food?" I hear can't hear you ask. Yes, it is. We are in the final three weeks of living in NYC, so we are going to make the most of it. In our little corner of the world, that equals food.

So, with apologies for any drool-related keyboard damage, I bid you adieu until next time!

Oink oink

Last night Fred and I went to a very special meal for a very special friend of ours (more on that later).We had a whole hog! Well, us and 10 of our friends :-)

(sorry for the bad quality photos. Dark+iPhone+flash= weird looking pictures)

Along with this awesomeness, we also feasted on brussels sprouts with bacon, potatoes with leeks gratin, "bitter greens with vinaigrette" which is a big ol' pile of a garden on a plate, and some roasted squash and apples. Yum yum!

We finished up the meal with the most enormous baked Alaska I've ever seen. Let's first take a glance at the normal-sized excellence:

 

Lovely! A perfect size to share. Are you ready for the super-size?

 

Are you?

 

Ready?

 

Don't say I didn't warn you...

Wow! Yeah, it was awesome. And really yummy. It cracked me up because the very nice server that divided it up accidentally made 13 servings instead of 12. Let me also clarify that you could serve a Thanksgiving turkey on that platter the baked Alaska is sitting on.

That's all for now, but before I go, how about another gratuitous pig shot? Yes, I think so.

Nom nom.

 

Introductions, please!

If you've started reading our blog, you more than likely know who we are (that would be crazy at this point, otherwise) and thus probably know our sweet pets: Maggie (short for Magnificat) and Pandora.

But, I thought since this is a family blog, that they should get a little screen time, too. So here they are in all of their feline glory:

Haitian heaven

My boss went to Haiti a few months ago. And while he brought himself back a stomach bug, he brought me back coffee!!

I finally got around to trying it this morning. We have a Keurig (which we insist on prouncing as: Koy-röghghgh) which is wonderfully convenient but I have fallen victim to only using the store-bought k-cups. Yes, they are super wasteful, but yes, they are super fast and easy.

So. We decided that once we ran out of k-cups we would only use the "my k-cup" which is basically a mini coffee filter that lets you use just one serving of coffee. Great, right? So in the spirit of this eco-challenge, (and to bring this post back around to my point) I remembered this coffee my boss bought me back and tried it this mooning.

Scrumptious!!!