Intern, Jennifer Salenger, reminisces about her culinary adventures in Japan as Halloween is upon us.
Even as an adventurous foreigner in Tokyo, I didn’t have in mind something I like to call the “Stinky Spider-webbed Beans”, officially known as Natto. Natto are fermented soybeans that have been produced and eaten on the Japanese Archipelago for thousands of years. While these fermented beans are extremely good for your health, it doesn’t necessarily mean that they have an appetizing exterior—stinkier than even the most pungent French cheeses. Moreover, each time you touch a bean, it spawns new gossamer-like threads that waft in the air and get caught on everything. Talk about new ideas for Halloween party spider web decoration!
Tuesday, October 31, 2006
Downing Halloween Tang Punch
Happy Halloween! For all of you party animals, The Dish’s Dishes has a festive punch that can be made at the last minute to spice up any Halloween festivity. The sugar and spice combination will have even the oldest spirits coming back for more. The key ingredient for is a throwback to the old days—Tang™!
For those who didn’t get a chance to enjoy Tang™ in its hey day, it is an orange powder drink mix that gives kids 100% of their daily value of Vitamin C with a tang of extreme orange flavor. It also jolts anyone with as much sugar as a filled bag of Trick or Treat goodies!
Our warm Tang™ punch incorporates instant tea, instant lemonade, cinnamon and cloves and gives a spicy fall flavor that both kids and grownups can enjoy. To release all your Halloween spirits, add some dark rum to the combination for a Tang-Toddy.
The bright orange color will go well with any Halloween décor and spark all kinds of curiosity with your guests. Enjoy!
TANG SPICE TEA
3/4 cup instant Lipton Lemon Tea™
1 jar Tang
1 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 cups sugar
1/2 jar Country Time™ Lemonade mix
1. Combine all ingredients. Shake them up.
2. Boil water.
3. Mix 2-3 heaping teaspoons into each cup of hot water.
This recipe makes enough for the entire party and to enjoy the morning after. If you are adding alcohol, we recommend dark rum or whiskey. Stir it in after mixing in the hot water. A nice touch would be to use cinnamon sticks as swizzlers if you are feeling extremely festive!
For those who didn’t get a chance to enjoy Tang™ in its hey day, it is an orange powder drink mix that gives kids 100% of their daily value of Vitamin C with a tang of extreme orange flavor. It also jolts anyone with as much sugar as a filled bag of Trick or Treat goodies!
Our warm Tang™ punch incorporates instant tea, instant lemonade, cinnamon and cloves and gives a spicy fall flavor that both kids and grownups can enjoy. To release all your Halloween spirits, add some dark rum to the combination for a Tang-Toddy.
The bright orange color will go well with any Halloween décor and spark all kinds of curiosity with your guests. Enjoy!
TANG SPICE TEA
3/4 cup instant Lipton Lemon Tea™
1 jar Tang
1 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 cups sugar
1/2 jar Country Time™ Lemonade mix
1. Combine all ingredients. Shake them up.
2. Boil water.
3. Mix 2-3 heaping teaspoons into each cup of hot water.
This recipe makes enough for the entire party and to enjoy the morning after. If you are adding alcohol, we recommend dark rum or whiskey. Stir it in after mixing in the hot water. A nice touch would be to use cinnamon sticks as swizzlers if you are feeling extremely festive!
A Date With a Brownie
When I was told about the Date Brownie at Murray’s Cheese, I was immediately skeptical. A brownie without chocolate isn’t very promising. However, the Murray’s wrapper boldly states, “Forget Chocolate!”
Opening the package revealed something that looked more like a blondie than a brownie, with its golden, flaky top. But biting down into the gooey center was a completely new, and very satisfying experience. A blend of butterscotch and muscovado sugar—an unrefined brown sugar with tones of molasses—enhances the sticky dates. The incorporation of walnuts adds to the refined experience. The ingredients and the flavor are almost Mediterranean, and the result is a sophisticated sweetness that could be paired with a scoop of vanilla ice cream or a cup of coffee. The dense square of dates and walnuts goes for $3, but it’s best split three ways. It would also pair nicely bite for bite on a cheese platter—perhaps why it’s made and sold and Murray’s!
Opening the package revealed something that looked more like a blondie than a brownie, with its golden, flaky top. But biting down into the gooey center was a completely new, and very satisfying experience. A blend of butterscotch and muscovado sugar—an unrefined brown sugar with tones of molasses—enhances the sticky dates. The incorporation of walnuts adds to the refined experience. The ingredients and the flavor are almost Mediterranean, and the result is a sophisticated sweetness that could be paired with a scoop of vanilla ice cream or a cup of coffee. The dense square of dates and walnuts goes for $3, but it’s best split three ways. It would also pair nicely bite for bite on a cheese platter—perhaps why it’s made and sold and Murray’s!
Tuesday, October 24, 2006
Ice Cream Social
I came across the Ice Cream Social set at Garber Hardware a few weeks ago and immediately became fascinated by it. The set of four multicolor tumblers with built-in straws plus one plastic ice cream scoop is a genius new packaging of old Arrow Plastics products.
Naturally, I began to reminisce about my first ice cream social and about how I might recreate it. However, then a better idea dawned on me: why not fill these pink, yellow, blue, and green tumblers with A&W™, add ice cream, and have a root beer float party? The built in straw makes sipping easy while the wide mouth of the cup allows the slurper to ladle out the ice cream.
Grab a ‘scream set and soon you’ll be frothing at the mouth!
Naturally, I began to reminisce about my first ice cream social and about how I might recreate it. However, then a better idea dawned on me: why not fill these pink, yellow, blue, and green tumblers with A&W™, add ice cream, and have a root beer float party? The built in straw makes sipping easy while the wide mouth of the cup allows the slurper to ladle out the ice cream.
Grab a ‘scream set and soon you’ll be frothing at the mouth!
Trick or Treating with Spooky Vegetables
A recent visit to the Greenmarket in Union Square startled me with spooky Halloween-like vegetables! We shift seasons with strange hybrids and farmers who let nature run its course. Here’s a guide to a few items that will add to your bloodcurdling biodynamic buffet!
These days, you’ll find regal-looking purple broccoli resting up next to the traditional green trees. It comes from Hawthorne Farms (biodynamic and organic) so the color isn’t a GMO induced phenomenon. It’s simply farmers having frightening, freaky fun.
Summer is over but the baby chard is still widely available in shades of 1980s neon pink, orange, and yellow. Forget dressing up as a Power Ranger, a baby dressed as chard would have a very colorful costume!
Just as varied in color is the Indian corn that starts cropping up at the market around this time. It’s hues of maroon, yellow, red, and sometimes even a purplish blue add to tablescapes and radiate the feeling of autumnal harvest.
Celeriac starts to make its debut around this time as well. Harold McGee calls it “swollen,” so you can get an idea of how bulbous and bizarre the root is. Celeriac looks like a giant mutated white radish with knobs and growths all over it (you could use is as “Frankenstein’s brain” at a Gymboree party and really shock some six year olds).
It requires a lot of peeling to get to the tasty, edible part, but it’s well worth it. It tastes like celery but without any bitterness. Many New York chefs will accompany fall and winter entrees with celeriac puree, and it’s not to be missed (especially if they combine it with apples).
Broccoli Romanesco is surely the wackiest of the fall veggies. Its green leaves flank a conical head of mosaic-ed pea green nodules. The brainish fruit is a nutty, creamy combo of cauliflower and broccoli. However, it’s usage as a creepy tumor for a haunted house may be more appropriate.
Of course, all of these Greenmarket goodies have their culinary purposes, so as the ghosts and goblins line up, you might as well give them a taste of their own medicine!
These days, you’ll find regal-looking purple broccoli resting up next to the traditional green trees. It comes from Hawthorne Farms (biodynamic and organic) so the color isn’t a GMO induced phenomenon. It’s simply farmers having frightening, freaky fun.
Summer is over but the baby chard is still widely available in shades of 1980s neon pink, orange, and yellow. Forget dressing up as a Power Ranger, a baby dressed as chard would have a very colorful costume!
Just as varied in color is the Indian corn that starts cropping up at the market around this time. It’s hues of maroon, yellow, red, and sometimes even a purplish blue add to tablescapes and radiate the feeling of autumnal harvest.
Celeriac starts to make its debut around this time as well. Harold McGee calls it “swollen,” so you can get an idea of how bulbous and bizarre the root is. Celeriac looks like a giant mutated white radish with knobs and growths all over it (you could use is as “Frankenstein’s brain” at a Gymboree party and really shock some six year olds).
It requires a lot of peeling to get to the tasty, edible part, but it’s well worth it. It tastes like celery but without any bitterness. Many New York chefs will accompany fall and winter entrees with celeriac puree, and it’s not to be missed (especially if they combine it with apples).
Broccoli Romanesco is surely the wackiest of the fall veggies. Its green leaves flank a conical head of mosaic-ed pea green nodules. The brainish fruit is a nutty, creamy combo of cauliflower and broccoli. However, it’s usage as a creepy tumor for a haunted house may be more appropriate.
Of course, all of these Greenmarket goodies have their culinary purposes, so as the ghosts and goblins line up, you might as well give them a taste of their own medicine!
Praise for Piopinnis
The piopinno mushroom is a widely used fungus in Asia as well as through Italy and Spain. It is grown near poplar trees, and thus gets the nickname of a Black Poplar ‘shroom. They have a small, smooth, auburn cap with a long white stem. They grow in clusters much like enoki mushrooms, many white stems attaching together at a single base.
The mushrooms are firm when raw. They have a slightly nutty, forest-like taste. Their versatile taste and texture make them perfect add-ins to perk up any meal. They pair well raw in a salad with toasted pine nuts and pecorino, quickly sautéed and added to pasta, or even reduced to a sauce to be ladled over a steak stir-fry.
The health benefits of mushrooms have been widely published. They absorb cholesterol, build the immune system, and have anticancer and antiviral effects. These benefits are an added bonus to an already tasty and exciting ingredient.
The mushrooms are firm when raw. They have a slightly nutty, forest-like taste. Their versatile taste and texture make them perfect add-ins to perk up any meal. They pair well raw in a salad with toasted pine nuts and pecorino, quickly sautéed and added to pasta, or even reduced to a sauce to be ladled over a steak stir-fry.
The health benefits of mushrooms have been widely published. They absorb cholesterol, build the immune system, and have anticancer and antiviral effects. These benefits are an added bonus to an already tasty and exciting ingredient.
Tuesday, October 17, 2006
Las Brisas
The Arbequina olive grows 1300 feet above sea level in the Spanish city Jumilla. Jumilla has gained recognition in the wine world for its delicious monastrell-based reds made from grapes grown in extremely arid conditions. This severe weather intensifies the fruit, and it also does wonders for the olives.
Jorge Ordoñez, the utmost wine importer for the area, picked up on this and, as a result, also imports the outstanding Las Brisas olive oil, made predominantly from Jumillan arbequina olives.
Unfiltered and cold extracted (a process that protects unstable flavor), the oil retains much of the true aroma and taste of the small greenish grey olives. A rich golden oil, it hits the tongue with a fruity punch and then coats the palate with a velvety finish.
Jorge Ordoñez, the utmost wine importer for the area, picked up on this and, as a result, also imports the outstanding Las Brisas olive oil, made predominantly from Jumillan arbequina olives.
Unfiltered and cold extracted (a process that protects unstable flavor), the oil retains much of the true aroma and taste of the small greenish grey olives. A rich golden oil, it hits the tongue with a fruity punch and then coats the palate with a velvety finish.
Impressing Guests With a Frittata
A while back, my boyfriend and I were hosting a house of friends at a vacation cottage on the North Fork. We spent the week fishing, grilling clams, and eating pie. On our last morning, I wanted to make something special for breakfast—not that leftover pie each morning wasn’t delicious…
Though I’d never made one before, I figured a frittata would be fairly easy, and we’d have a chance to finish off the eggs so as not to waste them. I took all the eggs, leftover cheese, and onions from the refrigerator. I didn’t have a recipe but I understood the basic steps of a frittata: assemble on stove; bake in oven.
I did just that. I cracked all the eggs into a bowl and then grated all the rest of the cheese (which happened to be cheddar, chevre noir, and a little knob of some fancy pecorino) into the eggs. I chopped the onions into small bits; I sautéed them, and then I added the eggs. I sort of swirled them around to stir up the onions on the bottom of the pan. I keep messing with the sides, putting my spatula between the eggs and the wall of the pan. I remembered than I needed to season so I ground some pepper and dusted on some salt. After about 5 minutes, I decided it was time to bake the eggs. I loaded the pan into my preheated oven.
People began to awake and I suddenly became very nervous because I realized that I didn’t know what I was doing and I’d used all the eggs. I’d passed the point of no return so just kept checking the eggs. After about thirty minutes at 350ª, they seemed ready to me. Plus my nerves made me anxious to get the thing out of the oven and onto the table.
I must have done something right because our guests devoured the frittata. My boyfriend—who is my toughest critic—had two slices and so did his best friend. It was fantastic. And, fantastically easy.
To make a successful frittata, you need no skill, nor do you need fancy ingredients or tools. You can doctor it up with spices and vegetables or have it plain-old; either way, it winds up absolutely delightful!
Though I’d never made one before, I figured a frittata would be fairly easy, and we’d have a chance to finish off the eggs so as not to waste them. I took all the eggs, leftover cheese, and onions from the refrigerator. I didn’t have a recipe but I understood the basic steps of a frittata: assemble on stove; bake in oven.
I did just that. I cracked all the eggs into a bowl and then grated all the rest of the cheese (which happened to be cheddar, chevre noir, and a little knob of some fancy pecorino) into the eggs. I chopped the onions into small bits; I sautéed them, and then I added the eggs. I sort of swirled them around to stir up the onions on the bottom of the pan. I keep messing with the sides, putting my spatula between the eggs and the wall of the pan. I remembered than I needed to season so I ground some pepper and dusted on some salt. After about 5 minutes, I decided it was time to bake the eggs. I loaded the pan into my preheated oven.
People began to awake and I suddenly became very nervous because I realized that I didn’t know what I was doing and I’d used all the eggs. I’d passed the point of no return so just kept checking the eggs. After about thirty minutes at 350ª, they seemed ready to me. Plus my nerves made me anxious to get the thing out of the oven and onto the table.
I must have done something right because our guests devoured the frittata. My boyfriend—who is my toughest critic—had two slices and so did his best friend. It was fantastic. And, fantastically easy.
To make a successful frittata, you need no skill, nor do you need fancy ingredients or tools. You can doctor it up with spices and vegetables or have it plain-old; either way, it winds up absolutely delightful!
Rocking Rocambole Garlic
Keith’s Farm, a regular Greenmarket presence, is known for its rocambole garlic. In the summer, their double curl rocambole scapes take the lime light, and as fall comes, it’s the bulbs that steal all the attention.
This type of garlic is very easy to peel due to its loose skin. Each bulb usually has about 12 cloves, and each bulb gives off a concentrated aroma. You can spot the garlic in the market by its purple-stripped skin.
Their depth of flavor is quite distinctive. I recently roasted an entire bulb to use as a spread and got rave reviews from friends, saying its potent flavor made the ideal smear for a sandwich.
Keith’s sells garlic gift satchels at their stand at the market, which come with a few bulbs. They are wonderful to give to friends and families who love the stuff…you could also give them to children who want to fend off vampires on Halloween!
This type of garlic is very easy to peel due to its loose skin. Each bulb usually has about 12 cloves, and each bulb gives off a concentrated aroma. You can spot the garlic in the market by its purple-stripped skin.
Their depth of flavor is quite distinctive. I recently roasted an entire bulb to use as a spread and got rave reviews from friends, saying its potent flavor made the ideal smear for a sandwich.
Keith’s sells garlic gift satchels at their stand at the market, which come with a few bulbs. They are wonderful to give to friends and families who love the stuff…you could also give them to children who want to fend off vampires on Halloween!
Saturday, October 7, 2006
Try This Now!
It has quickly become the end of tomato season, and we find ourselves moving quite fast into the savory harvest of fall. Not all hope is lost for our heirloom obsessions though.
In this in between moment of the year, try combining the crunchy and the cured. A salad at Blue Hill at Stone Barns led to the joyful discovery of mixing the last of the heirloom tomatoes with high quality jars of sun-dried varieties.
Sort through your basket of cherry tomatoes and select only the good ones. Chop them in half and supplement the number over ripe ones with chopped sun dried flecks. Incorporate some of the oil from the jar while tossing the tomato pair.
The result is sophisticated flavor from one very simple ingredient.
In this in between moment of the year, try combining the crunchy and the cured. A salad at Blue Hill at Stone Barns led to the joyful discovery of mixing the last of the heirloom tomatoes with high quality jars of sun-dried varieties.
Sort through your basket of cherry tomatoes and select only the good ones. Chop them in half and supplement the number over ripe ones with chopped sun dried flecks. Incorporate some of the oil from the jar while tossing the tomato pair.
The result is sophisticated flavor from one very simple ingredient.
Nintendo Takes Its Place in the Kitchen
Japan has always been a few steps ahead in games and electronics. The cell phones, the electronic toys, and the cameras make ours look like they are from the stone ages. So, when I recently saw a new Nintendo “game” only available in Japan, I realized that Japan’s advances are infiltrating far beyond text messaging and high resolutions pictures of kittens.
The Nintendo DS (dual screen), a semi-recently released Game Boy for the modern kid, offers more than just Tetris and Mario games. It provides “adult functions,” too. The DS Cooking Navigator looks like any game cartridge. But load it into your DS and you’ll be doing more than fighting villains and capturing princesses.
The Cooking Navigator helps you prepare over 200 Japanese meals, from sushi to mushroom miso soup. The cook can browse recipes by calories, ingredients, or type of dish. Then, by selecting a serving size, the DS guides the user through a shopping list and step-by-step instructions for meal preparation. If your DS is near the sink and you are at your chopping block, you can use the voice activation feature to move through your personal cooking lesson by speaking to the monitor!
Each step of the recipe features a picture to illustrate the phase: how to chop, sear, sauté, and boil. If everyone had the DS Cooking Navigator, The Dish’s Dishes might find itself out of business! Luckily for now, the program is only in Japanese characters and dialogue! To see a demo, check out: http://www.youtube.com/watch?v=xtEBzRb5G9Q
The Nintendo DS (dual screen), a semi-recently released Game Boy for the modern kid, offers more than just Tetris and Mario games. It provides “adult functions,” too. The DS Cooking Navigator looks like any game cartridge. But load it into your DS and you’ll be doing more than fighting villains and capturing princesses.
The Cooking Navigator helps you prepare over 200 Japanese meals, from sushi to mushroom miso soup. The cook can browse recipes by calories, ingredients, or type of dish. Then, by selecting a serving size, the DS guides the user through a shopping list and step-by-step instructions for meal preparation. If your DS is near the sink and you are at your chopping block, you can use the voice activation feature to move through your personal cooking lesson by speaking to the monitor!
Each step of the recipe features a picture to illustrate the phase: how to chop, sear, sauté, and boil. If everyone had the DS Cooking Navigator, The Dish’s Dishes might find itself out of business! Luckily for now, the program is only in Japanese characters and dialogue! To see a demo, check out: http://www.youtube.com/watch?v=xtEBzRb5G9Q
Chowing Down on Cincinnati Night
I grew up in Cincinnati. Though the Midwest may not be glamorous, I am proud to know about a few Ohio pleasures.
First of all, Cincinnati has Graeters Ice Cream. A French pot process of pouring molten chocolate into freezing, churning cream yields massive irregular chocolate chunks. Second, there is Skyline Chili. The secret recipe is packed with elements of chocolate and spice and is served over spaghetti and hot dogs. There’s LaRosa’s Pizza, which should get honorable mention, though pizza is a touchy subject for New Yorkers.
I mention these delicacies not to brag or taunt, but to entice you to go to Cincinnati Night at Edward’s restaurant in TriBeCa. Once a month, the Cincinnati-born and bred owners get all the goods shipped to the Big Apple. Cincinnatians pack in to devour their hometown comfort food. It’s an ebullient sight to be seen, especially since the Bengals are doing well this year.
The next ‘Nati Night is October 23rd, the day after our boys play The Panthers at Paul Brown Stadium for the first time ever.
First of all, Cincinnati has Graeters Ice Cream. A French pot process of pouring molten chocolate into freezing, churning cream yields massive irregular chocolate chunks. Second, there is Skyline Chili. The secret recipe is packed with elements of chocolate and spice and is served over spaghetti and hot dogs. There’s LaRosa’s Pizza, which should get honorable mention, though pizza is a touchy subject for New Yorkers.
I mention these delicacies not to brag or taunt, but to entice you to go to Cincinnati Night at Edward’s restaurant in TriBeCa. Once a month, the Cincinnati-born and bred owners get all the goods shipped to the Big Apple. Cincinnatians pack in to devour their hometown comfort food. It’s an ebullient sight to be seen, especially since the Bengals are doing well this year.
The next ‘Nati Night is October 23rd, the day after our boys play The Panthers at Paul Brown Stadium for the first time ever.
Tuesday, October 3, 2006
Grand Confusion on Sullivan Street
In the middle of the summer, partners Monica Von Thun Calderón and Jim Lahey went their separate ways: he taking Sullivan Street Bakery’s Hell’s Kitchen location and she taking its namesake spot.
Monica changed the name of her bakery to Grandaisy (an homage to her grandmother). And, since then, it’s been a frenzied confusion of the implications of the new moniker. Rest assured, she may have hung a beautiful new logo, but she continues to make the same delicious breads and pastries. People were skeptical to have a Pizza Patate from the “new” bakery, but don’t fret, the recipes remain the same. The breads are as flawless and as fresh as they have always been.
Lahey’s uptown bakery continues to operate as Sullivan Street Bakery but word on the street he’s just applied for a liquor license… to be continued…
Monica changed the name of her bakery to Grandaisy (an homage to her grandmother). And, since then, it’s been a frenzied confusion of the implications of the new moniker. Rest assured, she may have hung a beautiful new logo, but she continues to make the same delicious breads and pastries. People were skeptical to have a Pizza Patate from the “new” bakery, but don’t fret, the recipes remain the same. The breads are as flawless and as fresh as they have always been.
Lahey’s uptown bakery continues to operate as Sullivan Street Bakery but word on the street he’s just applied for a liquor license… to be continued…
Toasting and Roasting JP’s Nutty Pasta
On my birthday, my friend, JP, presented me with a stockpot filled with delicious orzo. It seemed excessive at first; however, soon my guests and I were scraping the bottom of the pot. While the birthday feast may have been over a month ago, I’ve been salivating over the recipe ever since. Here, JP exposes his secret concoction, which he says is an adaptation of a Mark Bittman recipe.
1 pint cherry tomatoes
1/2 cup chopped walnut pieces
4-6 anchovy fillets with oil
1/2 cup plus one tbsp olive oil
2 tbsps minced garlic, and dissolve
Fresh ground black pepper
1-2 Chives, chopped
1/4 lbs grated Parmesan
1 lb. orzo
Italian parsley
1.Preheat oven to 400. Toss tomatoes in 1 tbsp olive oil and spread on a sheet pan. Roast them until blistery: about 20-30 minutes. Set aside.
2.Boil water and cook 1 lb. orzo as directed. Drain, but reserve a little pasta water if possible.
3.Toast 1/2 cup chopped walnut pieces in a small pan on the stove. Remove from pan and set these aside as well.
4.In the pan, combine 4-6 anchovy fillets with their oil, 1/2 cup oil, and 2 tbsps minced garlic, and dissolve the anchovies using the back of a fork. Add several twists of freshly ground black pepper and the chives. Add a bit of the pasta water (about 1/4-1/2 cup) and boil it down.
5.Add the walnuts after about 5 minutes. Mix. Set Aside.
6.Combine pasta, the walnut-anchovy mixture, Parmesan, and the tomatoes in bowl, mix, and snip on some Italian parsley, generously. Serve.
4-6 Servings.
1 pint cherry tomatoes
1/2 cup chopped walnut pieces
4-6 anchovy fillets with oil
1/2 cup plus one tbsp olive oil
2 tbsps minced garlic, and dissolve
Fresh ground black pepper
1-2 Chives, chopped
1/4 lbs grated Parmesan
1 lb. orzo
Italian parsley
1.Preheat oven to 400. Toss tomatoes in 1 tbsp olive oil and spread on a sheet pan. Roast them until blistery: about 20-30 minutes. Set aside.
2.Boil water and cook 1 lb. orzo as directed. Drain, but reserve a little pasta water if possible.
3.Toast 1/2 cup chopped walnut pieces in a small pan on the stove. Remove from pan and set these aside as well.
4.In the pan, combine 4-6 anchovy fillets with their oil, 1/2 cup oil, and 2 tbsps minced garlic, and dissolve the anchovies using the back of a fork. Add several twists of freshly ground black pepper and the chives. Add a bit of the pasta water (about 1/4-1/2 cup) and boil it down.
5.Add the walnuts after about 5 minutes. Mix. Set Aside.
6.Combine pasta, the walnut-anchovy mixture, Parmesan, and the tomatoes in bowl, mix, and snip on some Italian parsley, generously. Serve.
4-6 Servings.
Claude, the King of Chocolate Croissants
Everyone in New York should know Claude. He is the man responsible for making the very best chocolate croissants. Period. His croissants are the epitome of ideal texture and taste, integrating that difficult union of flakiness and layered-ness.
At Patisserie Claude, Claude himself works everyday in the back to make perfectly crusty, buttery chocolate croissants. He’s sometimes a little confused, speaking French instead of English in his barebones shop, but he’d never mix up his invincible blend of chocolate and pastry dough. Flaky and brown on the outside, his croissants are surprisingly soft, with fold upon fold of warm dough on the inside. They are perfect morning, noon, and night, but he often runs out by the day’s end.
Everyone should try Claude’s creations, and The Dish’s Dish will deliver them to you!
At Patisserie Claude, Claude himself works everyday in the back to make perfectly crusty, buttery chocolate croissants. He’s sometimes a little confused, speaking French instead of English in his barebones shop, but he’d never mix up his invincible blend of chocolate and pastry dough. Flaky and brown on the outside, his croissants are surprisingly soft, with fold upon fold of warm dough on the inside. They are perfect morning, noon, and night, but he often runs out by the day’s end.
Everyone should try Claude’s creations, and The Dish’s Dish will deliver them to you!
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