Tag: food

unsolicited recommendation: orsay on 75th & lex

~ jamie ~ Leave a comment

had dinner last night at orsay, in new york city on 75th st. and lexington avenue.

i’m usually not one to venture onto the upper east side of manhattan. the transportation is awkward if you live on the west side, which we do. the extreme upper west side. but last night, kirk chose this restaurant to celebrate his raise and new title at work.

so i schlepped.

and i’m glad i did. the a la carte menu looked great, especially the blanquette de veau, and a beef cheek special. but they had a prix fixe “surprise”, which intrigued. for $38, you got a surprise appetizer, a surprise entree, and a surprise dessert. you could tell them “fish or meat” for the entree, and of course let them know if you had allergies and whatnot. but other than that, you were flying blind. we went for it, and asked for wine pairings to accompany.

the appetizer was a chicken terrine, wrapped in smoky bacon and studded with vegetables — i remember mushrooms and carrots. accompanying the terrine was a frisée salad with small potatoes and bacon. both were wonderful, both separately and together. the wine was a chablis — i remember it being very buttery, though not sure of the name. i was very proud of myself for figuring out the wine tasted buttery; i usually can’t tell these things and when the sommelier gave us that assessment unprompted, i was amazed.

the entrée was a pork porterhouse with a dipping sauce that had tiny julienned cornichons, and frites. that’s french fries, to you and me. the porterhouse was incredible — it had been brined well and cooked to perfection, with a crispy exterior while still tender inside. and the fries were sensational, as only fries cooked twice and perfectly can be. the perfect combination of salt, heat, and grease. yummy. the wine was a great merlot.

dessert was good, but not great — a kind of ice cream cake with sliced bananas on top and chocolate sauce brushed underneath. it got better as the ice cream softened a bit. the dessert wine to accompany was of course very sweet and fruity, and i liked it quite a bit even though i’m not much for sweet wines. i remember it was from the south of france, but no more details than that.

espresso with a nice belgian chocolate finished the evening.

the service was very french — completely attentive and friendly in the way it should be. wait staff were personable, helpful, and witty but not obsequious and pushy. everyone knew their role and executed exactly as they should have. in fact, our waiter guided us away from a la carte and toward the prix fixe, even though the former would have been a bigger check for him. good thing we listened — the chef was transitioning from the winter menu to the spring menu next week, so our dishes were a sneak preview of the spring menu items. our food definitely drew attention from the many regulars sprinkled about.

in all, a great experience — all pluses and no minuses. we’ll be back.

thanksgiving plans

~ jamie ~ 1 Comment

first of all, a day early, but i won’t be blogging tomorrow — happy thanksgiving!

our plans?

usually, they involve lots of yummy pennsylvania dutch starchiness when we visit kirk’s parents, but this year we’re staying home. kirk’s parents had a previous commitment (on thanksgiving? whatever.) and it’s our first year in our new apartment anyway. so instead of a food network thanksgiving, or a southern-ish-style thanksgiving, we’re having a martha stewart living thanksgiving. the turkey recipe from the november issue, to be specific. here’s what’s planned so far, with more probably to be added:

» brined turkey and stuffing, a la martha — we got a fresh turkey from our local farmer’s market, and we’re soaking it in a spiced brine for 24 hours prior to cooking. yummo, as rachael ray would say to martha if they weren’t blood enemies. the turkey will be stuffed with some kind of yummy stuffing, the details of which i can’t remember. the most important stuffing note, though, is that the recipe calls for the stuffing to be placed in cheesecloth before placing in the turkey. that way, you can take out the stuffing when the turkey is done, and cook the stuffing longer so you don’t get salmonella or whatever. this is a major victory for me. kirk always worried about the ill effects of stuffing a turkey, so he’d never let me put stuffing loose in the turkey. never mind that i lived my entire life doing it, and never died as a result. ah, compromise.

» organic green bean casserole — they had a display of organic fried onions and organic green beans and organic cream of mushroom soup at whole foods, and the concept of organic green bean casserole cracked me up so much that i had to buy it. maybe we can have organic jell-o salad for dessert, to complete the ’70s vibe.

» cranberry salad — my family historically makes the standard cranberry sauce from fresh cranberries. one bag cranberries, one cup sugar, one cup water. boil. kirk this year made his aunt marcia’s cranberry salad, which has nuts, and oranges, and chopped fresh cranberries, and sugar, and oysters, and chopped chives, and other stuff i’m forgetting. well, not really oysters and chopped chives. but it’s far too busy a recipe for me. and nonstandard thanksgiving fare to boot. and he made at least 18 pounds of it. i’m skeptical. we’ll see.

» cope’s corn — no thanksgiving would now be complete for me without it. see, i can change.

» potato filling — this is mashed potatoes with celery and onion and bread and 11 herbs and spices according to the colonel’s secret recipe. actually, kirk’s mother’s recipe. but it is yummy. i’ve adapted to this, as well. great comfort food.

» gravy — lotsa lotsa gravy. made from pan drippings and roux, the right way.

» steamed broccoli — there has to be something green, right? or i may open a can of mustard greens.

» pumpkin cheesecake — a bit of a twist on tradition, but one i can handle.

i think that’s it. i’m probably forgetting something. but you get the gist.

here’s hoping your thanksgiving is as blessed as ours will be.

food on the florida trip

~ jamie ~ 4 Comments

kirk’s been doing a great job with the florida vacation recap, with more to come, so as promised i’m kicking in with a bit of a food overview.

dinner on landing was at a branch of the orlando ale house. big cheap beer and big cheap food — kirk had an extremely brown fried seafood platter, and i had a not-too-bad shrimp cajun fettucine alfredo thing, and $2 fosters on tap. slow service and a noisy atmosphere, although it was good to watch a bit of the tail end of the baseball game. food was edible but not much more than that.

friday of course was epcot food & wine festival day. yummo, as rachael ray would chirp. walk around the world showcase at epcot and eat appetizers all day. how can you beat that? while we didn’t eat absolutely everything, we put a pretty good dent in it all. each plate was ~$3, and kirk and i of course shared all plates.

in order of consumption, with occasional notes:

    » Peru: Cause de Cangrejo (crabmeat and sauce on a polenta-like cake); Arroz con Pato (rice with duck)

    » Canada: Canadian Cheddar Cheese Soup (cheesy and bacon-y); Maple Glazed Salmon with Roasted Corn and Arugula

    » Greece: Spanakopita

    » New Zealand: Lamb Slider (awesome gravy and scone-y roll)

    » Oklahoma: Three Sisters’ Soup (corn, beans, squash); Seared Buffalo with Scalloped Wild Onions

    » Morocco: Bastilla (like a samosa, with middle eastern flavors and phyllo dough), Walnut Baklava

    » Italy: Insalata Caprese, Lemonato

    » Germany: Debriziner Sausage with Sauerkraut in a Pretzel Roll

    » Turkey: Meze (can’t remember the specific ingredients, but this is definitely misnamed. meze means “appetizer” in Turkey, so it’s a generic description rather than a specific dish. come on, epcot. step it up.); Manti with Yogurt Sauce (a kind of turkish ravioli — this is a specific meze)

    » South Africa: Durban Spiced Chicken on a Skewer (nice Asian flavors); Bobotie with Mango Chutney (spicy minced meat with an eggy topping); Spice Cake with Marinated Fruit (best dessert of the day).

    » Ireland: Boxty (a potato pancake) with Bacon Chips and Kerrygold Garlic and Fresh Herb Butter; Irish Cheese Plate and Brown Bread with Apple Chutney and Kerrygold Irish Butter; Bunratty Meade Honey Wine (far too sweet for me but still tasty).

    » Chile: Shrimp con Pebre Salsa (like gazpacho with shrimp minus the liquid); Tomaticán with Manchego Cheese (tomato and corn stew). Both were outstanding.

my favorite was, surprisingly for me, oklahoma. they were there to celebrate their 100th anniversary of statehood. the three sisters’ stew was the most flavorful dish i had all day — absolutely delicious. and the buffalo was tender and tasty, and the onions were really strong and balanced the slightly gamy buffalo well.

that evening, we had tickets for the south african wine event, basically a big tent with about 25 south african wine producers, each of whom had 2 or 3 wines to taste. definitely took advantage of the spit buckets on that one. i like the wines but found them uniformly too alcohol-tasting (their wines averaged 14% alcohol, strong for wine). kirk is the wine guy, so maybe he’ll give details of the ones we liked. the food was buffet style — good but basically an expanded version of what we had sampled from the south africa nosh stand.

lunch saturday, with momfla, was at the festival de sabor in ybor city. big plates of asada-style pork, moro (black beans and white rice), yucca, and platanos (fried plantains). it was a booth run by a local restaurant, and unfortunately i don’t know which one, but the food was amazing.

dinner saturday was a papa john’s pizza in the room. we were exhausted, watching the baseball game, and craving convenience. not a bad pizza as chains go, but totonno’s has nothing to worry about.

lunch sunday, again with momfla, was in ruskin at by the bay cafe — mom and i had been before, but kirk hadn’t been. they specialize in real maryland crab dishes — soup, authentic crab cakes, etc. we had crab dip as an appetizer, along with an order of battered and deep fried portobello mushrooms. crab dip worderful, mushrooms ok. momfla had a small plate with broiled salmon (i think), kirk had crab cakes (all crab and practically no breading — good stuff) and i had blackened grouper (perfectly cooked, moist and flavorful). there were sides of coleslaw and potato salad, the choices we made from the list of sides — both were great in that mayonnaise-y, southern way. you never know where you’ll find quality food. this place is definitely worth the trek.

kirk and i wanted to have a great last-night-in-florida meal, just the two of us, preferably romantic, so we asked the desk clerk at the holiday inn express in bradenton for a recommendation. she chose the beachhouse on bradenton beach, and she could not have made a better choice. it’s old florida — they have a stretch of undeveloped beach, and you sit on it outdoors at a table, watching the sunset and the moonset, listening to an acoustic guitarist playing island-ish but not jimmy buffett music, drinking boat drinks, and eating wonderful food. kirk had never had conch before, so despite his aversion to bouncy food, we split an appetizer of conch fritters. the conch in conch fritters is ground, so he didn’t have to avoid the bounce as it wasn’t there. light, not at all oily, and delicious. next stop for kirk: gator tail. for the entree, we both had surf and turf. the steak was just ok (ribeye, not the most flavorful cut, though it was tender and well-prepared) but the grilled lobster was remarkable. perfectly cooked, unadorned except for the drawn butter. we had dessert (can’t remember what — kirk?) and coffee. service was attentive and friendly — our waitress gave us a customized list of local beds-and breakfast that we’ll probably check out come winter.

obviously, we ate very well on the trip. but extravagantly. i must admit that the excess affected me negatively — physically, emotionally, and spiritually. and on my return, i did a three-day brown rice fast and haven’t had meat since, except for using up some chicken broth in a weekend soup kirk made.

and then i read the omnivore’s dilemma, which kirk had bought and was lying about the apartment.

sometimes the signs are all pointing a certain way. i’m going to be vegetarian again for a while. we’ll see where it leads.