Wednesday, December 10, 2008

Lemonade Break Station

Freshly squeeze lemonade stand with choice of organic berries

Saturday, November 1, 2008

Thursday, July 31, 2008

Wednesday, June 25, 2008

Food Pictures

Lemon drop candy
Fried Oyster Shooter
Rice Pudding Shooter & Black & White Cookies
Antipasto Display

Saturday, May 31, 2008

$ 175 Burger

NEW YORK (Reuters) - Its creators admit it is the ultimate in decadence: a $175 hamburger.
The Wall Street Burger Shoppe just raised its price from $150 to assure its designation as the costliest burger in the city as determined by Pocket Change, an online newsletter about the most expensive things in New York.
"Wall Street has good days and bad days. We wanted to have the everyday burger (for $4) ... and then something special if you really have a good day on Wall Street," said co-owner Heather Tierney.
The burger, created by chef and co-owner Kevin O'Connell, seeks to justify its price with a Kobe beef patty, lots of black truffles, seared foie gras, aged Gruyere cheese, wild mushrooms and flecks of gold leaf on a brioche bun.
The eatery sells 20 or 25 per month in the fine dining room upstairs versus hundreds of $4 burgers each day at the diner counter downstairs, Tierney said.
Pocket Change previously designated the double truffle burger at Daniel Boulud's DB Bistro Moderne as the most expensive at $120, and the Burger Shoppe set out to top that.
Boulud's creation -- available only during black truffle season from December to March -- rose to $150 this past season, so the Burger Shoppe raised its price on Monday to $175.
"Our burger is not about the price," said Georgette Farkas, a Boulud spokeswoman. "If you are making something concerned only about the price, you are off in the wrong direction."
Without truffles, Boulud's burger costs $32. It has a ground sirloin patty stuffed with red wine braised short ribs.
O'Connell said the Burger Shoppe was "finding the ultimate expression of each one of the ingredients."
"The concept was like a mushroom-bacon-Swiss cheese burger, which is my favorite sort of burger," he said.
The burger comes with golden truffle mayonnaise, Belgian-style fries and a mixed greens and tomato salad. O'Connell pairs the dish with many fine wines, a lager or a toasted brown beer, or ginger ale.

Friday, March 14, 2008

Butternut Squash Soup

1 Butternut Squash3 cloves Garlic2 Shallots 6 link Andouille Sausage (small dice)2 tsp Red Chile Paste1 quart Chicken Stock5.6oz can Coconut Milk1/4 cup Rice2 tbsp Cinnamon3-4 sprigs Fresh Thyme1-2 sprigs Fresh Oregano Sea Salt (to taste)White Pepper (to taste)Peanut OilButterPeel the Butternut Squash and cut the top off. Cut six 1/2" slices off of it and chop those into a 1/2" dice for the garnish. Roughly chop the remainder of the Squash and mix it with a bit of Peanut Oil, and a few sprigs of fresh Thyme and Oregano – roast off in a 375F oven until soft (about 30min).

Step 1:
Mince the Garlic and Shallots. .

Step 2:
Saute the Zest, Garlic, Tien Tsin and Shallot in a bit of Oil until tender.

Step 3:
Deglaze with the Chicken Stock and add the Rice.

Step 4:

Step 5:
Let simmer until the Rice is cooked.

Step 6:
Once the Rice is cooked, add the Roasted Squash, complete with the Oil and Herbs, and add the Chili Paste, Coconut Milk, , Cinnamon .

Step 7:
Bring back to a simmer and puree in a blender.

Step 8:
In the meantime roast the Andouille in the oven at 400F to bring out the flavor (about 10 minutes). Heat up a bit of Oil in a pan and add the diced Squash and a few Thyme and Oregano leaves.

Step 9:
Toss in a small knob of butter and cook the Squash a l'etuve, whereas you'll let them steam in their own juices under a foil or parchment lid (just cut a small hole in the middle and fit it over the veggies).

Step 10:
Due to the small size, they should be soft in about 5-6 minutes, and need no further liquid added to them. Once soft and tender, combine with the Andouille.

Step 11:
And form a mound in the center of a bowl. Pour the bisque into the bowl and serve.

Step 12:
Closeup of the Andouille sausage and squash.

step 13: Apple cider foam , Blend & skim of foam from the top ! Ladle 1 tsp. before service on top of garnish !

Monday, March 3, 2008

Spicy Shrimp Ceviche

6 ounces medium uncooked shrimp, peeled and deveined and sliced in half lengthwise
1 medium red onion, sliced as thinly as possible
1 cup red wine vinegar
1/4 cup sugar
2 teaspoons raisins, finely chopped
4 anchovies, finely chopped
4 cloves garlic, finely chopped
1/4 cup olive oil
1 teaspoon red chili flakes
1 recipe Salsa Verde (see below)
Popcorn for garnish (see below)

Salsa Verde:
1 bunch parsley, leaves only
8 basil leaves
1/4 cup olive oil
1 tablespoon capers
4 anchovies
Juice of one lemon
salt and pepper for seasoning

1/4 cup canola oil
1/2 cup corn kernels

1. Whisk vinegar and sugar together in a small bowl until sugar is dissolved. Add onions and stir to combine. Let sit 15-30 minutes.
2. In a medium non-reactive bowl, combine raisins, anchovies, garlic, olive oil, and chili flakes. Stir well to combine. Add onion mixture and stir well. Add shrimp and gently toss to completely coat. Cover and refrigerate for 3-4 hours to let shrimp "cook."
3. For each serving: Put 2 tablespoons salsa verde in the bottom of a martini glass. Top with 1/4 cup of shrimp mixture and garnish with popcorn. Serve immediately.

Salsa Verde:
1. Combine ingredients in a food processor fitted with a metal blade. Process until smooth.
2. Season to taste with salt and pepper.

1. Combine oil and corn in a large saucepan or stockpot and cover. Shake to evenly distribute corn and oil in pot.
2. Cook, covered, over medium high heat, shaking frequently.
3. When the corn has stopped popping, remove from heat and let sit 2-3 minutes.
4. Remove lid and serve.

Sam Talbot

Saturday, March 1, 2008

Best Pork In NYC

Best Pig
Suckling-pig confit.
Eleven Madison Park
11 Madison Ave.; 212-889-0905
It’s easy to overdose on pork products in New York restaurants these days. In fact, if you aspire to be a big-city gastronome, it’s almost an obligation. But if you have room in your cluttered belly for just one more pig dish, may we recommend a visit to Danny Meyer’s newly revamped Eleven Madison Park? The restaurant’s precocious Swiss chef, 29-year-old Daniel Humm, has come up with a condensed version of suckling pig that is part indulgence, part high-minded haute cuisine showpiece, and part pure barnyard pleasure. Humm braises his Vermont-grown piglet to a kind of preternatural softness, pulls the meat from the bone, simmers everything in duck fat, and presses it into a little brick of golden-brown crispness. This Heath Bar–size confection is plated with cipollini onions and a spot of fresh-made plum chutney, and it’s so full of crackly, porky flavor that you’ll be tempted to finish, then order it again.

Wednesday, February 27, 2008

Fried Coca Cola(Recipe)

2 cups flour
1 teaspoon baking powder
2 eggs, lightly beaten
1/2 cups Coca Cola
Oil for deep frying

1 cup Coca Cola syrup
whipped cream
maraschino cherries

1. In a medium bowl, mix together the flour and baking powder.2. Mix in eggs and Coca Cola and stir until a smooth batter forms.3. Preheat oil in a skillet or deep fryer.4. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil.5. Fry up for about a minute on each side and drain on paper towels.6. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.
Helpful Hints:
This is basically a funnel cake recipe.
While you're cooking up a batch, the batter may thicken. If this happens, thin the batter by adding more Coca Cola!

Sunday, February 24, 2008

Pad Thai ( Recipe )

Pad thai
Every family here in Thailand has their own secret recipe for this dish. It is very forgiving and you can mix and match ingredients to suit your taste without any problems. It's a great quicky meal that you can whip up in just 30 minutes with a bit of practice.Ingredients1/2 package (16oz) wide rice noodles2 1/2 tbsp. vegetable oil2 cloves garlic1/4 lb. pork, cut into 1" by 1/4" pieces3 tbsp. dried shrimps, small size2 tbsp. salted radish, chopped (optional)2 tbsp. fish sauce1 tbsp. thin soy sauce2 1/2 tbsp. coconut palm sugar1 tbsp. lime juice1 cup bean sprouts1/4 cup unsalted roasted peanuts, crush them up or chop with a chef's knifeCilantro to garnishPreparation1. Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.2.Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.3. Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.4. Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.5. Toss it in a bowl or on a plate, and garnish with cilantro. Serves 2