Three of us started the evening off agreeing that we were first in need of a drink. Wine was our goal, so we decided to stroll on over to D.B.A. on Wythe. This must be my lucky table weekend, because when we arrived there was one table left outside that was able to accomodate three people. Yes!
It was clear that a bottle of wine was necessary (also more economical than each ordering a glass).
more to come...
Sunday, June 7, 2009
Saturday, June 6, 2009
Mesa Coyoacan
good service. good food. laughably small portions.
This is a new Mexican place in Williamsburg. The L train to the Graham stop. Mesa Coyoacan quickly moved into the space formerly owned by Pampas.
We arrived at about 8 o'clock and were lucky enough to score the last available table. The service was friendly and helpful, even if we felt like we were being rushed a bit. Our waiter gave a wonderful recommendation for the beef (brisket?) tacos. The meat was deliciously seasoned and grilled. We also ordered the tamales appetizer. This plate came with three miniature tamales (chicken, fish, pork) each wrapped individually. They were so small that my dinner guest said the portions were "comedically tiny."
We were given not a moment between courses. Practically with the same motion our appetizers were removed and our entrees took their places.
For our entrees, we both had enchiladas (verde and mole). The mole had a rich chocolate flavor.
The food was delicious, but I left feeling a little hungry.
This is a new Mexican place in Williamsburg. The L train to the Graham stop. Mesa Coyoacan quickly moved into the space formerly owned by Pampas.
We arrived at about 8 o'clock and were lucky enough to score the last available table. The service was friendly and helpful, even if we felt like we were being rushed a bit. Our waiter gave a wonderful recommendation for the beef (brisket?) tacos. The meat was deliciously seasoned and grilled. We also ordered the tamales appetizer. This plate came with three miniature tamales (chicken, fish, pork) each wrapped individually. They were so small that my dinner guest said the portions were "comedically tiny."
We were given not a moment between courses. Practically with the same motion our appetizers were removed and our entrees took their places.
For our entrees, we both had enchiladas (verde and mole). The mole had a rich chocolate flavor.
The food was delicious, but I left feeling a little hungry.
Wednesday, June 3, 2009
Today Biscuits
Sometimes when it is raining outside in the spring or when it's just a little bit cooler, I like to make biscuits to go with dinner.
Tonight I made some tasty adjustments to my normal drop biscuit. Instead of using white flour, I substituted wheat flour. I have noticed in the past that the wheat flour requires a little more liquid, so I put in just a little more milk - just a splash extra.
To this mixture went the usual: baking powder, salt, pepper, and olive oil. Then I looked a my little balcony garden and noticed that my new little rosemary plant had enough sprigs growing for me to cut one off. In it went! I had to throw in a handful of Parmesan after that.
Amazingly savory and delicious. A wonderful addition to a baked egg dish!
Tonight I made some tasty adjustments to my normal drop biscuit. Instead of using white flour, I substituted wheat flour. I have noticed in the past that the wheat flour requires a little more liquid, so I put in just a little more milk - just a splash extra.
To this mixture went the usual: baking powder, salt, pepper, and olive oil. Then I looked a my little balcony garden and noticed that my new little rosemary plant had enough sprigs growing for me to cut one off. In it went! I had to throw in a handful of Parmesan after that.
Amazingly savory and delicious. A wonderful addition to a baked egg dish!
Wednesday, May 27, 2009
Disappointment
Tonight I went to a book club at The Brooklyn Kitchen. This was my first time at this book club. The assigned reading was Thomas McNamee's Alice Waters and Chez Panisse. The sign in the store also said that it was going to be a potluck as well as a book talk.
Trying to think of what I should bring to eat, I settled on my white bean spread and a crusty baguette. This should have been simple, I've made it many of times: a couple of cans of cannelloni beans, rosemary, salt, pepper, lemon and olive oil. I put all of these ingredients into a steel bowl and used a masher to mix everything together.
I decided at the last minute that I would add a little bit of garlic. Not just one clove, but two. Then I decided not to just chop it up and put it in the mix, but that I would put it in the mortar and pestle...with a little olive oil. I was completely unaware of the fact that I was making an insanely strong garlic infused olive oil. I poured the whole thing into my bean mixture.
TERRIBLE. The dip was so garlicky that my mouth actually burned. I could not bring this to my foodie book group. Not only that, now I had the worst garlic breath ever and only ten minutes until I have to be at the book club. Not good!
Everyone else at the book club brought their homemade treats and goodies. Most of them were outstandingly amazing: ramp infused butter, almond tart, pickled ramps, fresh strawberries etc. I showed up with bread and cheese. I guess there is always next time.
http://www.thebrooklynkitchen.com/
Trying to think of what I should bring to eat, I settled on my white bean spread and a crusty baguette. This should have been simple, I've made it many of times: a couple of cans of cannelloni beans, rosemary, salt, pepper, lemon and olive oil. I put all of these ingredients into a steel bowl and used a masher to mix everything together.
I decided at the last minute that I would add a little bit of garlic. Not just one clove, but two. Then I decided not to just chop it up and put it in the mix, but that I would put it in the mortar and pestle...with a little olive oil. I was completely unaware of the fact that I was making an insanely strong garlic infused olive oil. I poured the whole thing into my bean mixture.
TERRIBLE. The dip was so garlicky that my mouth actually burned. I could not bring this to my foodie book group. Not only that, now I had the worst garlic breath ever and only ten minutes until I have to be at the book club. Not good!
Everyone else at the book club brought their homemade treats and goodies. Most of them were outstandingly amazing: ramp infused butter, almond tart, pickled ramps, fresh strawberries etc. I showed up with bread and cheese. I guess there is always next time.
http://www.thebrooklynkitchen.com/
Tuesday, May 26, 2009
Staycation
I feel like I might have been on an episode of Rachel Ray's $40 show. The evening started off with a walk from Manhattan over the Brooklyn Bridge.
First stop: Grimaldi's Pizza. Even at 4:15 there was a short wait. Sitting down at a table with three other people, I suggested that we order two smalls rather than one large. I did not do this for piggy reasons, but rather because I love the outside crust (especially when it is a little burnt) and you get more with two smalls. Delicious as always. My favorite is the first piece because the entire thin bottom of the pie is crisp. After the first slice only the outside has a real crunch.
Next up: Brooklyn Ice Cream Factory. I like how rich and creamy the ice cream is here. It is also refreshing that they only have 8 flavors: Chocolate, Vanilla, Chocolate with Chocolate Chunk, Vanilla with Chocolate Chunk, Peaches and Cream, Strawberry, Butter Pecan, and Coffee. I opted for the Vanilla w/Chocolate Chunk on a cone. Then off to Brooklyn Bridge Park.
Before hopping on the train to come back to Williamsburg, I popped in at Jacques Torres Chocolate for a piece of dark chocolate bark (the best chocolate deal in the store). I am saving this for later in the evening. I am already way to full from pizza and ice cream.
First stop: Grimaldi's Pizza. Even at 4:15 there was a short wait. Sitting down at a table with three other people, I suggested that we order two smalls rather than one large. I did not do this for piggy reasons, but rather because I love the outside crust (especially when it is a little burnt) and you get more with two smalls. Delicious as always. My favorite is the first piece because the entire thin bottom of the pie is crisp. After the first slice only the outside has a real crunch.
Next up: Brooklyn Ice Cream Factory. I like how rich and creamy the ice cream is here. It is also refreshing that they only have 8 flavors: Chocolate, Vanilla, Chocolate with Chocolate Chunk, Vanilla with Chocolate Chunk, Peaches and Cream, Strawberry, Butter Pecan, and Coffee. I opted for the Vanilla w/Chocolate Chunk on a cone. Then off to Brooklyn Bridge Park.
Before hopping on the train to come back to Williamsburg, I popped in at Jacques Torres Chocolate for a piece of dark chocolate bark (the best chocolate deal in the store). I am saving this for later in the evening. I am already way to full from pizza and ice cream.
Monday, May 25, 2009
Flatbread
Today I made the flatbread that The Minimalist suggested in his April 17th article. I usually like to read his articles. Sometimes I think he has some great things to say. There have only been a couple of times that I have actually tried to make one of his recipes.
After the flatbread, I remembered what happened last time I tried one of his recipes...there always seems to be something missing. The cauliflower flatbread was good (not great). It was a bit oily even though I used half the amount of oil called for.
I am not completely discouraged though. My next flat bread will be made with very little oil and will be just the batter without any fancy ingredients. Fresh herbs and maybe salt and black pepper.
http://http//www.nytimes.com/2009/04/22/dining/22mini.html?_r=1&scp=1&sq=flat%20bread%20mark%20bittmen&st=cse
After the flatbread, I remembered what happened last time I tried one of his recipes...there always seems to be something missing. The cauliflower flatbread was good (not great). It was a bit oily even though I used half the amount of oil called for.
I am not completely discouraged though. My next flat bread will be made with very little oil and will be just the batter without any fancy ingredients. Fresh herbs and maybe salt and black pepper.
http://http//www.nytimes.com/2009/04/22/dining/22mini.html?_r=1&scp=1&sq=flat%20bread%20mark%20bittmen&st=cse
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