Monday, July 15, 2019

They Train Them Early

I find this little girl quite cute interested in cooking and things about food!  I guess being a Foodie starts while one is young.  I think I loved food as well!Taking on Mc Adventure

Bastille Day Celebration In NYC

What a beautiful summer day today!  It was very festive and many people both French and Nee Yorkers including Tourists attended this yearly fest.

I was looking forward to the food most of all.

This year I tried a new sandwich by Epicerie Boulud which was with coq-au-vin (like French chicken stew).  It was served in a brioche roll with bacon and a toothpick with pickled pearl onion.  I liked it.
There were many pastries and nicely crafted costume jewelry that look real.

They also had a band and live show from comedians to singers.


 Above is a delicious apple cake torte.  It is delicious and moist made by one of my favorite French place here in the city.  Epicerie Boulud.
 Pictures say a thousand words.  Attending this event is like grocery shopping for me with French food in mind.  I found chocolate cereals to cookies, French custard to pistachio rolls and no sodium nitrite dry sausage!  You bet, I will come back next year!






Friday, July 12, 2019

CHOCOLATE RICE Crispies

Here’s a father who made the chocolate Rice Krispies with marshmallow and butter to be eaten by this cute family.  I think the mother is the one talking in the background.  Nice watching different episodes about this family!

#family #cooking #dessert #easy recipe

https://youtu.be/LIpWwuHG99s

https://youtu.be/LIpWwuHG99s

Wednesday, July 10, 2019

A BIRTHDAY DINNER

This is a birthday celebration I had with my family welcoming them now that they live far away in the other side of the world!  What a nice birthday gift!  To have family with you.  So I decided to celebrate!

My favorite roast pig was too big for us so I ordered a pork belly roll similar to the Italian Porchetta.  The skin was definitely crisp throughout   It was a large pork belly still with skin and rolled with spices and fresh lemon grass inside.

 I also made the salad above made with pink Italian lettuce - available only in Spring.  With white asparagus, frisée, watermelon radish and roasted beets.  Later drizzled with balsamic vinegar dressing.









CUTE TO WATCH

https://youtu.be/YQo6Gm-LI-4

This is one of the performers for the current ad for Kiwi in Japan.  The above is not the ad but her rehearsal at her studio.    I found her cute and so was the actual ad where she is casted in.  The music is very catchy indeed!

If you watch it, please make sure you give her a thumbs up!

Thanking you in advance.

#talent #acting #creative 

Tuesday, July 2, 2019

GRILLED CHEESE WAFFLE

I like grilled cheese. And I like waffles.  

One day I decided to make a combination of these 2 worlds.

https://youtu.be/2EVXqPK7Jv4

If you watch my video above, you will see how he loved my grilled cheese waffle!

It’s simple to make. 

Ingredients:
Slices of easy to melt sharp cheddar cheese like Beechers Flagship cheddar or from Upstate New York’s cheddar.use a white sandwich bread and stuff it with slices of cheddar.  After the cheese has been sandwich brush the outsides with melted butter.

Use a Belgian waffle maker.  Pre heat it and then add the cheese sandwich.  That’s the opinion of a 4’year old.  He loved the grilled cheese waffle!

Wednesday, June 26, 2019

FEEL GOOD AND ATE WELL RESTAURANT




We often go out to dine.  And I always dissect how it was done.  I look at how it was put together.

Today was one of those days.  I just watched this talented chef from one of the very top Michelin restaurants a couple of years ago who left and just opened his own restaurant.  He showed how he made his grilled chicken which he brined in citrus for 35-36 hours.

I happen to have the rest of the afternoon free after our office meeting.  So I went downtown to see if I could get a seat at his new restaurant which opened sometime in March of this year..  And I did!

It is so wonderful when after you've just watched the chef on television and just read about it and you actually sit in restaurant without waiting for weeks!

When I entered, they gave me a little plate with the small bread served with labne.  The little loaf of bread was seasoned inside and on top.  It was very soft.

For my first course I tried the oysters with cucumber gelee and misonleaf.


My second course was the oysters with cucumber gelee and miso.  The oysters were very fresh!

Next was the Romaine salad that he demonstrated on television this morning at the Today Show.  He made a green goddess dressing which you can get the recipe @TodayShow/food .  The dressing had spinach and was a healthy version of the green goddess dressing we all know about.  He painted each Romaine leaf with the dressing and layered it in between with some toasted bread crumbs and some shaved radishes and chervil.  Another healthy salad I learned to make.

I ordered their home made pasta stuffed with chèvre and wrapped like candy with morels on top.  The sauce was buttery and tasted something French-like food preparation.

For the main coarse, I tried the 35-hour brined chicken grilled.  It was served complete with leg attached and feet too.  I have had feet served in a French restaurant before in Paris.  This is a spicy dish served with slices of Jalapeño peppers.

To top my dinner I had to have the sticky toffee pudding  and the Satsuma Orange ice cream.  Both of which were decadent.

The Sticky Toffee pudding was chocolate with lots of toasted walnuts or pecans in caramel sauce.  It was served with Green apple ice cream and cream.  While the Satsuma orange ice cream was topped with a soft meringue and browned served with something like crisp honeycomb toffee.  This reminded me of Baked Alaska with torched meringue.

The Satsuma Orange dessert

Wrapped Che RE like candy ravioli with morels