While searching online for the honey recipe (it literally consumed me) I actually found Chef Garce's recipe. I cannot wait to try creating this delicious treat!!!!
Jose Garces’s Truffled Lavender Honey
Ingredients:
8 oz. clover honey
2 tbsp. lavender flowers (you can get them at Essene).
2 oz. white truffle oil
1. Combine honey and lavender in a sauce pot and bring to 180° (use a candy thermometer). Remove from heat.
2. Whisk for one minute and strain to remove flowers.
3. Whisk in truffle oil.
4. Let cool and stir before serving (honey and oil separate).
5. Commence bingeing.
Friday, January 27, 2012
Thursday, January 26, 2012
Resturant Week
Warning: This post will make your mouth water, and stomach grumble.
When my boyfriend Jimmy and I decided to go to restaurant week he kindly told me to pick three places that looked good, and then he would pick out a final destination. I read up on a few restaurants in Philly Magazine and chose Amada, Le Croix, and Barbuzzo. He chose Amada without realizing its grandeur.
Amada's chef, Jose Garces, is talented and ambitious. He has opened six restaurants, won the James Beard Foundation's "Best Chef Mid- Atlantic" award, and is one of the six chefs with the title of Iron Chef America. His passion for food and cooking is clearly articulated in his cuisine.
Jimmy and I got all gussied up and headed into Olde City, Philadelphia. This was as exciting as the restaurant menu. The adorable cobble stone streets and the little bars that ran along them were enchanting. We were fortunate enough to get a parking spot on the street, right outside of the restaurant! Since we were an hour early we decided to check out one of the bars happy hour specials. As we approached Mad River their sign caught our eye. Jimmy and I opened the door to a completely empty bar. Despite this we plopped down and ordered a couple of brews. The bartender created work for herself by running around making messes and then cleaning them up. She would look at us expectantly every couple of minutes. However, we were nursing out beers and talking about the days events. She stopped checking up. When our beers were about half full a homeless man came into the restaurant. The smell hit me before I saw him. He sat down next to us and asked Jimmy for a beer. He politely told the man he was out of money, but the homeless man did not wait for a response. He pulled out 2.75 in various coins and tried to make a bargain with the bartender. She played innocent and kept saying that it was 3 dollars and her boss was watching her very closely. It didn't take long for him to disappear, taking the smell of wet dead leaves with him. The whole scene was rather philosophical, but that is for another time. As our dinner hour approached we swigged the last of our beers, paid up and left hand in hand.
Entering the restaurant was thrilling. The small intimate scene included people of all sorts. Some old, some new, some fancy, some plain. The decor complimented the random crowd. The little lanterns that were strewn everywhere created a romantic and exotic feel. They were on the walls, at the tables, and mixed in with the bar crowd. The walls had cubbyholes with single white plates in each one. Jimmy found this particularity interesting. As we waited for our table we overlooked the menu and haggled over what courses to choose. You were able to get two starter courses, two main courses, and one dessert. We wanted to share everything, quite a task since we have very different food palates. We somehow agreed on the eight dishes, and couldn't talk anymore because we were so excited.
As the hostess led us to our table I looked longingly at the seats that overlooked the chaos of the kitchen. Jimmy was excited because they had put as at a corner booth at the end of a long chain of tables. He felt like he was a Prince at the head of the table! He left me to go to the restroom and one of our first courses arrived. The smell made me salivate. As he sauntered toward the table I made him inhale the air. His eyes shut slightly and he smiled. It was delightful. I evilly told him that I was off to the restroom. He told me I better hurry.
Gambas al Ajillo (Garlic Shrimp)
The smell alone would have been enough, but the dish was just as delectable. The shrimp popped in your mouth. The sweet flamingo pink meat was in no way chewy. Pop, pop, pop, and swallow. The popping was accompanied with the nicest spicy juice. It was unlike any type of spice I had ever had before. Almost a mix between spicy hot and spicy sweet. Luckily the dish was accompanied with little toasts. When dipped in the shrimps' leftover juices the bread sprung alive.
Aged Manchego with Truffled Lavender Honey
Before tasting this dish Jimmy and I stopped and inhale the scent of the cheese. It smelled like sweet grass and cream. The distinct smell of sheep's milk was heavily integrated into the cheese. The pale yellow color was enticing. As the cheese got closer to my mouth I took a small nibble. The bite of cheese was enough to fill my entire mouth with flavor. It was creamy and the traces of spring and sun mixed together to create a mild tasting wonder. The next bite was dipped into the honey. It was life changing. I am a honey fanatic. Wild honey, raw honey, flavored honey, etc. it is all wonderful. This honey though... this honey was the bees knees. The lavender immediately took me back to my French childhood. I had a vision. I was running through the countryside inhaling the lavender plants that surrounded me. However, the smell was in my mouth and as I swallowed it consumed me. The mixture of the sweet, creamy cheese mixed with the fragrant suckling honey was magical. Jimmy sighed. I commandeered the little dish of honey and kept it by my side for the remainder of the meal.
Chorizo Pamplona with Caper Berries, Cornichons and French Dijon
The very thinly sliced sausage was delicious. It had a deep saltiness that a deer probably would have licked raw. However, the homemade French Dijon mustard is what made this dish. It consumed you, numbing your nose hair. Jimmy and I decided that the mustard was mixed with wasabi. The way the mustard started off mild and then seized control of your senses was like nothing I had ever experienced. The spicy, tingly, and paralyzing mustard complimented the chorizo perfectly.
Escalivada with Roasted Vegetables with Goat Cheese Toasts
This dish was presented in an unusual manner. There were four small pieces of toast that were coated with a white substance mixed with thick green flakes. Accompanying them were four long strings of color. As we tasted each wave we deciphered what they were. The first was a classic roasted red pepper dish, reminding me of Italy. The second, an eggplant paste that was sweet with a lingering burst of lemon at the end. The third was a really good tomato puree. I knew instantly that this would compliment the goat cheese perfectly. Lastly, crunchy onions that crumbled on your tongue. We inhaled this dish way too fast, but it was soothing and exciting all at the same time. The goat cheese was so creamy, and melted in your mouth. The chives that were tangled inside of it added the perfect kick.
At this point I was more than sixty percent full, but there was so much more to eat. Before we could blink the waiter was back, four more courses awaited us.
Costillas de Ternera Coca- Beef Short Rib Flatbread with Horseradish, Parm, and Bacon
The short rib was everything you want short rib to be and more. It was layered generously in a straight line on a small flat bread pizza. The horseradish made the bulk of meat creamy and sweet. It was comfort food at its finest. The cheesy hunks of bread at each end melted into a consistency that flowed smoothly all way down your throat.
Madre de Hijo- Chicken Breasts with Truffles and a Fried Egg (Local Ingredients Dish)
I did not eat the egg, but Jimmy inhaled it, loving every second of the experience. The leftover yolk made the chicken more tender, as if that were possible. The chicken was cooked perfectly. You could have used a fork to cut it, and it was like a marshmallow inside of your mouth. Crisp on the outside, fluffy, chewy, and soft on the inside.
Lubina al Pescador- Roasted Sea Ball, Potatoes, Arbequina Olives, Preserved Lemons, Salsa Verde
This was probably the most boring dish that we ate. I turned to Jimmy and said, "You know on a regular night this dish would have been fantastic and I would have raved about it. However, in the presence of all of these other majesties, it comes up quite short." He agreed. The fish was flaky, juicy and filled with the most wonderful lemon flavor. Everything else had so many layers, so much to tell. this little simple dish was a reminder of how spoiled we had become!
Gambas con Garbbanzon Coca- Flatbread Shrimp, Chorizo and Garbanzo Bean Puree
You may be wondering whether or not it was a good idea to order two flatbreads. Well I can proudly tell you that it was entirely different experience than the first. Somehow the shrimp and chorizo breached a gap in the animal kingdom. The two danced together through a sea of creamy chick peas. The salty sausage complimented the sweet shrimp in the most unexpected way. I forced the last bite down, recognizing that I was about 110 percent stuffed by now.
Pasel de Chocolate- Flour-less Chocolate Cake, Chocolate Ice Cream, and Chocolate Hazelnut Caramel
This was the ultimate way to end such a sparkling night. My stomach was ready to burst from all of the food, yet upon tasting the tiniest bite of ice cream my appetite returned with a vengeance. I wanted to bathe in this ice cream. I wanted to take it home and dance with it until I fell asleep face up on my bed, shoes still on. It was bitter and sweet and icy. It made rain seem friendly. I moved on to try the rich chocolate caramel and mixed it with the powdery pile of hazelnuts adjacent to it. Once again I was floored. Suddenly I wanted to jump into a speeding Mercedes and hit the open road at ninety miles an hour. Dare I mix the caramel and the ice cream? I did. It was heaven. Layers. That is what this dish was all about. The sticky deep dark chocolate mixed with the slightly bitter gooey ice cream to create this intricate well oiled machine. The hazelnut mix added a crunch that was unexpected, yet anticipated. I really don't want to describe to you the actual cake. I don't think that I could do it justice. It was everything you could possibly demand from a piece of flour-less cake. Again layers of different chocolate explosions combined to create a fantastic explosion that seemed to penetrate your soul. I watched Jimmy take the last bite- his eyes half shut in content. It was going to be a night neither of us would ever forget.
I was intoxicated. My thoughts were filled with culture and ideas. I wanted to run and tell everyone what had just happened to me. Instead I took my full belly home and literally went into a food coma. I dreamt about my marriage to lavender honey. We would have lived happily ever after....
When my boyfriend Jimmy and I decided to go to restaurant week he kindly told me to pick three places that looked good, and then he would pick out a final destination. I read up on a few restaurants in Philly Magazine and chose Amada, Le Croix, and Barbuzzo. He chose Amada without realizing its grandeur.
Amada's chef, Jose Garces, is talented and ambitious. He has opened six restaurants, won the James Beard Foundation's "Best Chef Mid- Atlantic" award, and is one of the six chefs with the title of Iron Chef America. His passion for food and cooking is clearly articulated in his cuisine.
Jimmy and I got all gussied up and headed into Olde City, Philadelphia. This was as exciting as the restaurant menu. The adorable cobble stone streets and the little bars that ran along them were enchanting. We were fortunate enough to get a parking spot on the street, right outside of the restaurant! Since we were an hour early we decided to check out one of the bars happy hour specials. As we approached Mad River their sign caught our eye. Jimmy and I opened the door to a completely empty bar. Despite this we plopped down and ordered a couple of brews. The bartender created work for herself by running around making messes and then cleaning them up. She would look at us expectantly every couple of minutes. However, we were nursing out beers and talking about the days events. She stopped checking up. When our beers were about half full a homeless man came into the restaurant. The smell hit me before I saw him. He sat down next to us and asked Jimmy for a beer. He politely told the man he was out of money, but the homeless man did not wait for a response. He pulled out 2.75 in various coins and tried to make a bargain with the bartender. She played innocent and kept saying that it was 3 dollars and her boss was watching her very closely. It didn't take long for him to disappear, taking the smell of wet dead leaves with him. The whole scene was rather philosophical, but that is for another time. As our dinner hour approached we swigged the last of our beers, paid up and left hand in hand.
Entering the restaurant was thrilling. The small intimate scene included people of all sorts. Some old, some new, some fancy, some plain. The decor complimented the random crowd. The little lanterns that were strewn everywhere created a romantic and exotic feel. They were on the walls, at the tables, and mixed in with the bar crowd. The walls had cubbyholes with single white plates in each one. Jimmy found this particularity interesting. As we waited for our table we overlooked the menu and haggled over what courses to choose. You were able to get two starter courses, two main courses, and one dessert. We wanted to share everything, quite a task since we have very different food palates. We somehow agreed on the eight dishes, and couldn't talk anymore because we were so excited.
As the hostess led us to our table I looked longingly at the seats that overlooked the chaos of the kitchen. Jimmy was excited because they had put as at a corner booth at the end of a long chain of tables. He felt like he was a Prince at the head of the table! He left me to go to the restroom and one of our first courses arrived. The smell made me salivate. As he sauntered toward the table I made him inhale the air. His eyes shut slightly and he smiled. It was delightful. I evilly told him that I was off to the restroom. He told me I better hurry.
Gambas al Ajillo (Garlic Shrimp)
The smell alone would have been enough, but the dish was just as delectable. The shrimp popped in your mouth. The sweet flamingo pink meat was in no way chewy. Pop, pop, pop, and swallow. The popping was accompanied with the nicest spicy juice. It was unlike any type of spice I had ever had before. Almost a mix between spicy hot and spicy sweet. Luckily the dish was accompanied with little toasts. When dipped in the shrimps' leftover juices the bread sprung alive.
Aged Manchego with Truffled Lavender Honey
Before tasting this dish Jimmy and I stopped and inhale the scent of the cheese. It smelled like sweet grass and cream. The distinct smell of sheep's milk was heavily integrated into the cheese. The pale yellow color was enticing. As the cheese got closer to my mouth I took a small nibble. The bite of cheese was enough to fill my entire mouth with flavor. It was creamy and the traces of spring and sun mixed together to create a mild tasting wonder. The next bite was dipped into the honey. It was life changing. I am a honey fanatic. Wild honey, raw honey, flavored honey, etc. it is all wonderful. This honey though... this honey was the bees knees. The lavender immediately took me back to my French childhood. I had a vision. I was running through the countryside inhaling the lavender plants that surrounded me. However, the smell was in my mouth and as I swallowed it consumed me. The mixture of the sweet, creamy cheese mixed with the fragrant suckling honey was magical. Jimmy sighed. I commandeered the little dish of honey and kept it by my side for the remainder of the meal.
Chorizo Pamplona with Caper Berries, Cornichons and French Dijon
The very thinly sliced sausage was delicious. It had a deep saltiness that a deer probably would have licked raw. However, the homemade French Dijon mustard is what made this dish. It consumed you, numbing your nose hair. Jimmy and I decided that the mustard was mixed with wasabi. The way the mustard started off mild and then seized control of your senses was like nothing I had ever experienced. The spicy, tingly, and paralyzing mustard complimented the chorizo perfectly.
Escalivada with Roasted Vegetables with Goat Cheese Toasts
This dish was presented in an unusual manner. There were four small pieces of toast that were coated with a white substance mixed with thick green flakes. Accompanying them were four long strings of color. As we tasted each wave we deciphered what they were. The first was a classic roasted red pepper dish, reminding me of Italy. The second, an eggplant paste that was sweet with a lingering burst of lemon at the end. The third was a really good tomato puree. I knew instantly that this would compliment the goat cheese perfectly. Lastly, crunchy onions that crumbled on your tongue. We inhaled this dish way too fast, but it was soothing and exciting all at the same time. The goat cheese was so creamy, and melted in your mouth. The chives that were tangled inside of it added the perfect kick.
At this point I was more than sixty percent full, but there was so much more to eat. Before we could blink the waiter was back, four more courses awaited us.
The short rib was everything you want short rib to be and more. It was layered generously in a straight line on a small flat bread pizza. The horseradish made the bulk of meat creamy and sweet. It was comfort food at its finest. The cheesy hunks of bread at each end melted into a consistency that flowed smoothly all way down your throat.
Madre de Hijo- Chicken Breasts with Truffles and a Fried Egg (Local Ingredients Dish)
I did not eat the egg, but Jimmy inhaled it, loving every second of the experience. The leftover yolk made the chicken more tender, as if that were possible. The chicken was cooked perfectly. You could have used a fork to cut it, and it was like a marshmallow inside of your mouth. Crisp on the outside, fluffy, chewy, and soft on the inside.
Lubina al Pescador- Roasted Sea Ball, Potatoes, Arbequina Olives, Preserved Lemons, Salsa Verde
This was probably the most boring dish that we ate. I turned to Jimmy and said, "You know on a regular night this dish would have been fantastic and I would have raved about it. However, in the presence of all of these other majesties, it comes up quite short." He agreed. The fish was flaky, juicy and filled with the most wonderful lemon flavor. Everything else had so many layers, so much to tell. this little simple dish was a reminder of how spoiled we had become!
Gambas con Garbbanzon Coca- Flatbread Shrimp, Chorizo and Garbanzo Bean Puree
You may be wondering whether or not it was a good idea to order two flatbreads. Well I can proudly tell you that it was entirely different experience than the first. Somehow the shrimp and chorizo breached a gap in the animal kingdom. The two danced together through a sea of creamy chick peas. The salty sausage complimented the sweet shrimp in the most unexpected way. I forced the last bite down, recognizing that I was about 110 percent stuffed by now.
Pasel de Chocolate- Flour-less Chocolate Cake, Chocolate Ice Cream, and Chocolate Hazelnut Caramel
This was the ultimate way to end such a sparkling night. My stomach was ready to burst from all of the food, yet upon tasting the tiniest bite of ice cream my appetite returned with a vengeance. I wanted to bathe in this ice cream. I wanted to take it home and dance with it until I fell asleep face up on my bed, shoes still on. It was bitter and sweet and icy. It made rain seem friendly. I moved on to try the rich chocolate caramel and mixed it with the powdery pile of hazelnuts adjacent to it. Once again I was floored. Suddenly I wanted to jump into a speeding Mercedes and hit the open road at ninety miles an hour. Dare I mix the caramel and the ice cream? I did. It was heaven. Layers. That is what this dish was all about. The sticky deep dark chocolate mixed with the slightly bitter gooey ice cream to create this intricate well oiled machine. The hazelnut mix added a crunch that was unexpected, yet anticipated. I really don't want to describe to you the actual cake. I don't think that I could do it justice. It was everything you could possibly demand from a piece of flour-less cake. Again layers of different chocolate explosions combined to create a fantastic explosion that seemed to penetrate your soul. I watched Jimmy take the last bite- his eyes half shut in content. It was going to be a night neither of us would ever forget.
I was intoxicated. My thoughts were filled with culture and ideas. I wanted to run and tell everyone what had just happened to me. Instead I took my full belly home and literally went into a food coma. I dreamt about my marriage to lavender honey. We would have lived happily ever after....
Monday, January 23, 2012
Love
Currently I am listening to a simmering pot on the stove. Fennel, cabbage, tomato, carrots, onions, and rice soup! Wait what? For me eating is extremely emotional. The Frankensteinian concoction that is currently bubbling is the result of a chaotic week that culminated into an explosion. However, this soup is a reminder to breathe, be patient, and unearth the joy that is temporarily covered in a light dusting of snow.
I would like to bring light to the fact that cooking can be an emotional journey in itself.
No matter what the recipe you begin from scratch. Raw ingredients that are quite ordinary by themselves. You are their master, their boss. Now you begin to wash/peel/cut/slice/pour/sprinkle the ingredients. Once the prep work is done you begin to follow a set of steps. Maybe you follow the recipe precisely, or you add a little something just at the last second. Then you mix all of the pieces together, and something magical happens. Whether you are sautéing and the juice from the mushrooms helps caramelize the onions, or the honey creates a sort of glassy glaze over your almonds and brie, a change is happening. This transformation is yours, and yours alone. No one else can take this from you. Maybe you will sit in a corner and devour the entire thing by yourself, or maybe you are hoping to impress a your boss, either way a surge of pride rushes through you as you take the first bite. It is here that all of the mundane aspects of cooking, become well worth it.
I think that a result of cooking and the transformation that ensues is love. Cooking in the form of self- love is making something that is going to nourish your body and soul. Making you feel good about yourself. Spreading love through cooking you're creating for others. Feeding your families/friends/co- workers/neighbors. Food is full of powerful warmth and affection. It took me a long time to realize that bringing over a casserole to someone that is in mourning over a lost loved one is about more than just saving that person time in the kitchen. It is about presenting to that person a comforting piece of food that will engulf them with love.
As you make your meals this week try to take time out of your busy schedule to make one meal that you can really be proud of, and share it with someone else. In other words- spread some love through food.
I would like to bring light to the fact that cooking can be an emotional journey in itself.
No matter what the recipe you begin from scratch. Raw ingredients that are quite ordinary by themselves. You are their master, their boss. Now you begin to wash/peel/cut/slice/pour/sprinkle the ingredients. Once the prep work is done you begin to follow a set of steps. Maybe you follow the recipe precisely, or you add a little something just at the last second. Then you mix all of the pieces together, and something magical happens. Whether you are sautéing and the juice from the mushrooms helps caramelize the onions, or the honey creates a sort of glassy glaze over your almonds and brie, a change is happening. This transformation is yours, and yours alone. No one else can take this from you. Maybe you will sit in a corner and devour the entire thing by yourself, or maybe you are hoping to impress a your boss, either way a surge of pride rushes through you as you take the first bite. It is here that all of the mundane aspects of cooking, become well worth it.
I think that a result of cooking and the transformation that ensues is love. Cooking in the form of self- love is making something that is going to nourish your body and soul. Making you feel good about yourself. Spreading love through cooking you're creating for others. Feeding your families/friends/co- workers/neighbors. Food is full of powerful warmth and affection. It took me a long time to realize that bringing over a casserole to someone that is in mourning over a lost loved one is about more than just saving that person time in the kitchen. It is about presenting to that person a comforting piece of food that will engulf them with love.
As you make your meals this week try to take time out of your busy schedule to make one meal that you can really be proud of, and share it with someone else. In other words- spread some love through food.
Wednesday, January 11, 2012
The Meaning of Salt and Light
Whether or not you are religious, the Bible has a lot to say about food. It is one of the many examples of how much history and culture surround food and eating. Food can be related to much more than just the supper table.
In the The Sermon on the Mount Jesus uses both salt and light as metaphors.
Matthew 5:13-16
"Ye are the salt of the earth: but if the salt have lost its savor, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out and trodden under foot of men.
Ye are the light of the world. A city set on a hill cannot be hid. Neither do [men] light a lamp, and put it under the bushel, but on the stand; and it shineth unto all that are in the house. Even so let your light shine before men; that they may see your good works, and glorify your Father who is in heaven."
This passage is supposed to demonstrate morality and discipline. Take from it what you wish.
Salt is meant to enhance flavor (faith) and preserve
Thus, salt has the power to make bland things distinctive.
Light will demonstrate radiation, of God, or his kingdom, and the world
Light has the power to spread, and create warmth
Food relates to so many parts of our lives. The more I consume fresh vegetables, the more I feel connected to the earth, and the more spiritual I have become. I am at peace knowing that the dirt I scrub off of my beets was fertilized by tiny earthworms that are a tasty snack for a little Chickadee that is eaten by a Hawk and well... everyone knows that the hawk will never die (Go SJU!). Anyways, I think that it is important to reflect on the "circle of life," and how spectacular the food chain can be.
In the The Sermon on the Mount Jesus uses both salt and light as metaphors.
Matthew 5:13-16
"Ye are the salt of the earth: but if the salt have lost its savor, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out and trodden under foot of men.
Ye are the light of the world. A city set on a hill cannot be hid. Neither do [men] light a lamp, and put it under the bushel, but on the stand; and it shineth unto all that are in the house. Even so let your light shine before men; that they may see your good works, and glorify your Father who is in heaven."
This passage is supposed to demonstrate morality and discipline. Take from it what you wish.
Salt is meant to enhance flavor (faith) and preserve
Thus, salt has the power to make bland things distinctive.
Light will demonstrate radiation, of God, or his kingdom, and the world
Light has the power to spread, and create warmth
Food relates to so many parts of our lives. The more I consume fresh vegetables, the more I feel connected to the earth, and the more spiritual I have become. I am at peace knowing that the dirt I scrub off of my beets was fertilized by tiny earthworms that are a tasty snack for a little Chickadee that is eaten by a Hawk and well... everyone knows that the hawk will never die (Go SJU!). Anyways, I think that it is important to reflect on the "circle of life," and how spectacular the food chain can be.
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