I Just Want To Eat! 12/10/14 I Just Want To Eat! 12/10/14

City Lobster and Steak in New York, NY

I was thrilled to go to City Lobster and Steak, more for the lobster than for the steak to be honest. As you know if you follow this blog, I am definitely a carnivore and enjoy a good ribeye, but, after trying a lobster roll few years ago at The Red Hook Lobster Pound food truck, I became addicted to it.

Fish tank at City Lobster and Steak in New York, NY — Fish tank at City Lobster and Steak in New York, NY

This is a fairly big place and, when you enter you cannot miss the large fish tank full of lobsters, some of them of a fairly good size.

Dining room at City Lobster and Steak in New York, NY — Dining room at City Lobster and Steak in New York, NY

The rest of the dining room is pretty well decorated, with of course the main theme, seafood, well represented.

Menu wise, it is a seafood place and, although mentioned in the name, steaks are just accessories: they only offer a filet mignon and NY strip, with of course, a surf and turf option.

Bread at City Lobster and Steak in New York, NY — Bread at City Lobster and Steak in New York, NY

After a bit of bread and butter, I decided to pick only seafood dishes, although tempted by the surf and turf I mentioned before, thinking that, this restaurant being a seafood place, I would probably be disappointed by the meat...

Wedge salad at City Lobster and Steak in New York, NY — Wedge salad at City Lobster and Steak in New York, NY

I skipped the wedge salad and went for a crab cake, served with a New England succotash (dish made with corn, peppers...).

Crab cake at City Lobster and Steak in New York, NY — Crab cake at City Lobster and Steak in New York, NY

It was a decent crab cake, with not too much filler, but I admit that I was expecting better from a seafood place. It was definitely not at the level of the crab cake at Del Frisco's or Ruth's Chris that are close by.

For the entrée, I was excited to try the lobster roll:

Lobster roll at City Lobster and Steak in New York, NY — Lobster roll at City Lobster and Steak in New York, NY

I was thrilled to try it, but I have to say that when it came to the table, I was a bit surprised by the presentation that was not as appetizing as the ones I had at The Red Hook Lobster Pound or Luke's Lobster. I also was surprised by the quantity as, $24 is not cheap and one could expect a good size roll. Taste wise...the brioche was good! Yes, the lobster was disappointing: I do not know how they prepare it, but it was watery, mushy and bland. I am not sure how they went from the beautiful lobster at the entrance to this...

The fries? Just ok: I prefer them crispy.

I thought dessert would erase my memory from the disappointment of the lobster roll, but it was not the case. I did not like the key lime pie, that might have been better with a thicker crust, and the chocolate layer cake was not as chocolatey as it looked like.

Key lime pie at City Lobster and Steak in New York, NY — Key lime pie at City Lobster and Steak in New York, NY

Chocolate layer cake at City Lobster and Steak in New York, NY — Chocolate layer cake at City Lobster and Steak in New York, NY

At least, I got a good espresso, but it was not what I came for...

Espresso at City Lobster and Steak in New York, NY — Espresso at City Lobster and Steak in New York, NY

So I believe you have guessed what I will answer when asked if I would go back. You are right: it is a no...

Enjoy (...)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 12/8/14 I Just Want To Eat! 12/8/14

Betony in New York, NY

Betony was on my list of restaurants to try and I was thrilled to go there recently for lunch. This place, opened in May 2013 by two alumni of Eleven Madison Park, Executive Chef Bryce Shuman and General Manager Eamon Rockey, received multiple accolades, one of them being a Michelin Star.

Bar area at Betony in New York, NY — Bar area at Betony in New York, NY

The space there is splendid, from the walls to the ceiling, to a point where it might be too much, but still is elegant and mesmerizing: you cannot stop looking at it, except maybe when the dishes are coming to your table.

Ceiling at Betony in New York, NY — Ceiling at Betony in New York, NY

The service was impeccable: courteous, always making sure everything was perfect, I truly appreciated that it was not invasive. As far as the menu is concerned, it was pretty interesting: they do not title the dishes, but simply display the main ingredients. It was fine for the appetizer and entrée, but I admit that it throw me off when it came to dessert...

Table at Betony in New York, NY — Table at Betony in New York, NY

First, they brought to the table a pretzel crisp, that was real good and tasted like...pretzel, but was more delicate.

Pretzel crust at Betony in New York, NY — Pretzel crust at Betony in New York, NY

Then, was a fresh made roll, served with a yogurt butter. Problem is that I could not stop eating it, the roll being so delicious.

Roll at Betony in New York, NY — Roll at Betony in New York, NY

Yogurt butter at Betony in New York, NY — Yogurt butter at Betony in New York, NY

After, they brought an amuse-bouche: beets and goat cream.

Beets and goat cream at Betony in New York, NY — Beets and goat cream at Betony in New York, NY

Besides the appetizing presentation that was a common characteristic for all the dishes, the pairing was perfect as both ingredients were complementing each other, the goat cream counterbalancing the sweetness of the beets.

For the appetizer, I went for the butternut squash velouté, served with caraway and creme fraîche:

Butternut squash velouté at Betony in New York, NY — Butternut squash velouté at Betony in New York, NY

That was definitely one of the best butternut squash soups I ever had: tasty and very smooth.

Then, I got the poached lobster, served with turnips and a spiced bisque.

Poached lobster at Betony in New York, NY — Poached lobster at Betony in New York, NY

I admit that when it came, I was not so thrilled by the foam (I am not a big fan of it), but this was sublime: the dish was light and buttery, the bisque hiding a perfectly cooked lobster. I definitely recommend it. It was perfect with a glass of Vouvray, Domaine Huet Clos du Bourg, France 2013:

Vouvray from France at Betony in New York, NY — Vouvray from France at Betony in New York, NY

For dessert, I got the sweet potato, whiskey maple and pecan:

Dessert made with sweet potato at Betony in New York, NY — Dessert made with sweet potato at Betony in New York, NY

This was a wonderful dessert, not too sweet, elegant and delicate.

I of course had a double espresso (right) to accompany my dessert.

Espresso at Betony in New York, NY — Espresso at Betony in New York, NY

This was definitely a great lunch and for $48 for an appetizer, an entrée and a dessert, this was a great deal. The only negative is that they do not have any single vegetarian dish on their menu, but, if you ask them, they will accommodate without any problem. So, if you wonder if I would go back, I can definitely say YES!

Enjoy (I did)!

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I Just Want To Eat! 12/6/14 I Just Want To Eat! 12/6/14

Chelsea Market: Mŏkbar, Korean ramen

Please note that one of the meals was complimentary. However, the opinions expressed in my blog are 100% my own!

There is no secret that I love ramen, but also Korean food, that I tried in my multiple trips to Korea many years ago. So, I was thrilled to try Mŏkbar, a Korean ramen shop that opened in May 2014, with the goal to bring Korean flavors and street food to New York. I went twice before being invited there recently, following the recommendation of one of my friends and was certainly not disappointed. The third time was even better!

Bar at Mokbar, Korean ramen in Chelsea Market — Bar at Mokbar, Korean ramen in Chelsea Market

Spoon at Mokbar, Korean ramen in Chelsea Market — Spoon at Mokbar, Korean ramen in Chelsea Market

Kitchen at Mokbar, Korean ramen in Chelsea Market — Kitchen at Mokbar, Korean ramen in Chelsea Market

Chef Esther Choi at Mokbar, Korean ramen in Chelsea Market — Chef Esther Choi at Mokbar, Korean ramen in Chelsea Market

There, we got to meet with Chef and owner Esther Choi and we had a nice talk about Korean food, the restaurant industry and of course, Mŏkbar. Chef Choi learned how to cook at a very young age with her Grandmother and later graduated from the International Culinary Education (ICE). Her idea of Mŏkbar was to have people discover Korean flavors, serving a menu composed of classic dishes with a twist, focusing on flavors, balance and texture, without forgetting presentation.

They definitely have a very interesting choice of dishes (there are a bunch of small ones perfect to share), such as the japchae dumplings:

Japchae dumplings at Mokbar, Korean ramen in Chelsea Market — Japchae dumplings at Mokbar, Korean ramen in Chelsea Market

These dumplings are made with tofu, pickled shiitake mushroom, chives and the japchae that is glass noodles made with sweet potatoes. This was very good and such a surprising dish!

We also tried the Ho'cake, a crispy bun filled with pork belly and served with a kimchi hot sauce:

Ho'cake at Mokbar, Korean ramen in Chelsea Market — Ho'cake at Mokbar, Korean ramen in Chelsea Market

That was a very comforting dish. I love the crispiness of the bun as well as the filling that was very tasty. I did not find the sauce particularly spicy though...

Another snack was the Halmoni. These are dumplings made with pork, zucchini, tofu and kimchi:

Halmoni at Mokbar, Korean ramen in Chelsea Market — Halmoni at Mokbar, Korean ramen in Chelsea Market

They were fantastic: the shell was thin, delightfully crispy on the charred side, and the inside delicious.

But some of the most surprising dishes were made with rice cakes. I always had this idea that rice cakes are bland and perfect only if you are on a diet. But, at Mŏkbar, I discovered that I was mistaken and loved the dishes made with it, especially the texture of the rice cakes.. First was the kochi, some crispy rice cakes presented on a skewer, smothered by a (not so) spicy sauce:

Kochi at Mokbar, Korean ramen in Chelsea Market — Kochi at Mokbar, Korean ramen in Chelsea Market

That was so good that I wished there was more! I really thought at first that it would be tasteless, but the chives, sesame and sauce gave another dimension to what could have been a boring dish.

Then, the tteokboki, brown butter rice cakes served with minced pork, crispy bacon, white kimchi and a poached egg:

Tteokboki at Mokbar, Korean ramen in Chelsea Market — Tteokboki at Mokbar, Korean ramen in Chelsea Market

It had a bit of heat, but I could not resist going back to it, using the runny yolk to soothe my mouth. It was also a bit sweet and smokey with a nice texture.

Another great appetizer was the mushroom tempura. They are made in a pork broth, but you can ask for a vegetarian version of it. This dish was composed of pork pickled shiitake mushrooms, scallion and garlic chive relish.

Mushroom tempura at Mokbar, Korean ramen in Chelsea Market — Mushroom tempura at Mokbar, Korean ramen in Chelsea Market

If you love mushroom, this dish is definitely for you: they are definitely the star.

Another interesting dish was the disco fries, or its Korean version of it, made with ramen gravy, cheese curd, kimchi and nori:

Disco fries at Mokbar, Korean ramen in Chelsea Market — Disco fries at Mokbar, Korean ramen in Chelsea Market

I thought it was a great take on a classic American diner dish, very comforting, with flavors that worked well together.

But, I admit that where I was surprised is when I tried the kale salad: those who know me know that I am not really a salad guy, but I have to say that this salad was fantastic: lightly dressed, it has a delightful sweetness to it, thanks to the golden raisins, as well as some nuttiness coming from the sesame seeds and cashew nuts.

Kale salad at Mokbar, Korean ramen in Chelsea Market — Kale salad at Mokbar, Korean ramen in Chelsea Market

I also liked their bulgogi, that I am more used to seeing cooked on a grill in front of me.

Bulgogi at Mokbar, Korean ramen in Chelsea Market — Bulgogi at Mokbar, Korean ramen in Chelsea Market

I loved all the colors of the ingredients (marinated ribeye - tender and flavorful-, triple seasonal kimchi, perfectly poached egg and scallion) and was surprised to find noodles in the bottom. The taste was amazing and the first bite divine.

Of course, we also tried their ramen. We went for the brothy one rather than the saucy, and avoided the spicy ones. Jodi picked the vegan miso ramen, that was made with a kombu, shiitake and doenjang (bean paste) based broth. Inside was crispy potatoes and vegetables. On the side were two pieces of crispy tofu.

Vegan miso ramen at Mokbar, Korean ramen in Chelsea Market — Vegan miso ramen at Mokbar, Korean ramen in Chelsea Market

I got the chicken ramen with, as an add-on, pork belly and a poached egg.

Chicken ramen with pork belly at Mokbar, Korean ramen in Chelsea Market — Chicken ramen with pork belly at Mokbar, Korean ramen in Chelsea Market

Both ramen were good, but I have to say that the mokbar one was amazing: the broth was simply fantastic and I loved the pork belly that had a nice char. We both got a poached egg as a topping: it was perfect and literally disintegrated when we mixed it with the broth.

The last dish was the rainbow rice: a black rice served with three sorts of fish roe (masago), giving a fantastic color to the dish, kimchi hot sauce (and there, hot means hot) and nori.

Rainbow rice at Mokbar, Korean ramen in Chelsea Market — Rainbow rice at Mokbar, Korean ramen in Chelsea Market

It came in a skillet that was pipping hot and you could hear the rice sizzling. We let it sit for few minutes, so it created a splendid crust, adding some texture. I like fish roe, but admit that I was not sure how this would taste as there was a lot of it. Well, it was simply delicious, but very hot and my mouth was on fire. But I could not stop going back to it.

With my last meal, I tried some tea: quince and black tea. I chose to have it with soju in it. It was very good, but dangerous as you could drink it like milk...

Quince tea at Mokbar, Korean ramen in Chelsea Market — Quince tea at Mokbar, Korean ramen in Chelsea Market

Mŏkbar is an incredible place worth knowing and I highly recommend it: Chef Esther Choi has created a sublime restaurant that definitely stands out and with a menu that can satisfy the carnivores, vegetarians and vegans, in a relaxed atmosphere.

Enjoy (I surely did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 12/5/14 I Just Want To Eat! 12/5/14

Tordesilhas in Sao Paulo, Brazil

The dinner at Tordesilhas was succulent and I am glad that I got to meet with Chef Mara Salles who proposes a wonderful experience to her diners, a culinary trip to the different regions of Brazil whose cuisine is unfortunately not popular enough abroad. Obrigado!

Interesting name Tordesilhas: little I knew that it was the name of a city in Spain where a treaty was signed in 1494, dividing the lands newly discovered outside Europe, between Portugal and Spain along a meridian, giving birth in a sense to what is known today as Brazil.

Chef Mara Salles at Tordesilhas in Sao Paulo, Brazil — Chef Mara Salles at Tordesilhas in Sao Paulo, Brazil

Opened 23 years ago, this is one of the most popular restaurants in Sao Paulo, with an incredible menu crafted by Chef Mara Salles that I met there, serving regional dishes with an elegant flair.

Dining room at Tordesilhas in Sao Paulo, Brazil

Inside, it felt like going to somebody's home and, of course, one cannot miss the bar area where they prepare cocktails, especially caipirinha!

Open kitchen at Tordesilhas in Sao Paulo, Brazil

And I got one...

caipirinha at Tordesilhas in Sao Paulo, Brazil

They really have a large menu and it was a bit tough to pick a dish. If I could, I would have ordered everything on the menu, from meat to seafood. But alas, I had to make a choice. We asked people next to us for some recommendations and that it how I ended up with Abadejo ao Molho de Moqueca, Caruru, Acaçá e Farofa de Dendê:

Haddock in moqueca sauce at Tordesilhas in Sao Paulo, Brazil

It was Abadejo (haddock) in Moqueca Sauce, Caruru (dish from Bahia prepared with okra, peanuts and dried shrimp), Acaçá (a kind of rice cake originally from Africa and common in Bahia) and Dendê Oil ‘Farofa’ (mix of manioc flour with other ingredients). This was a delicious dish, packed with flavor, especially the moqueca sauce and the caruru. The fish was delightfully moist and perfectly cooked. I could make each bite different by combining each of the components together, giving to this dish a playful side.

Chilies at Tordesilhas in Sao Paulo, Brazil

To spice up the dish, they gave us some chilies, but I have to admit that it quickly put my mouth on fire!

For dessert, I picked the Manezinho Araújo:

Manezinho Araújo at Tordesilhas in Sao Paulo, Brazil

It was vanilla cream and caramelized banana topped with a golden meringue. Although the meringue was very sweet, I had to finish that sublime dessert: sweet, perhaps, but delicious with interesting layers and textures. I definitely recommend it.

Tordesilhas
Al. Tietê, 489
Sao Paulo - Brazil

Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 12/4/14 I Just Want To Eat! 12/4/14

Margherita Pizzeria in Sao Paulo, Brazil

So we went to Margherita Pizzeria, a place that opened in 1981 and has since been a very popular place. In fact, when we were there, it was so packed! But no worries: the service was not affected and pizza kept coming at a fast pace. The secret: two wood fire ovens and an army of cooks in the back.

I was really surprised to see so many pizzerias in São Paulo and discovered that there are more than 31 million Brazilians of Italian descent, representing approximately 18% of the population. So, no wonder why pizza is so popular in Brazil: there are in fact 6,000 establishments in São Paulo and it is said that 1.4 million pizzas are consumed on a daily basis. But in the restaurants, there is no pizza by the slice and no eating with your hands...

wood fire ovens at Margherita Pizzeria in Sao Paulo, Brazil

bar at Margherita Pizzeria in Sao Paulo, Brazil

It is a fairly big place with the bar at the entrance and a large dining room with white and red checkered table cloths.

dining room at Margherita Pizzeria in Sao Paulo, Brazil

We decided to get some beer with our meal and picked some beer produced in Brazil:

beer at Margherita Pizzeria in Sao Paulo, Brazil

We started off with some appetizers. First was La Piccola di Bianco a thin crust pizza with extra virgin olive oil and parmesan.

La Piccola di Bianco at Margherita Pizzeria in Sao Paulo, Brazil

And Pao de Linquiça that is bread with Calabrese type sausage:

Pao de Linquiça at Margherita Pizzeria in Sao Paulo, Brazil

Then, we ordered some pizza:

Prosciutto Crudo - Mozzarella di buffala and prosciutto:

Prosciutto crudo pizza at Margherita Pizzeria in Sao Paulo, Brazil

Quattro Formaggi (mozzarella, cheese spread, gorgonzola and parmesan):

quattro formaggi pizza at Margherita Pizzeria in Sao Paulo, Brazil

Half of the pizza had mushrooms, ham and olives (right). The other half Alici (anchovies filet):

anchovies and mushroom and ham pizza at Margherita Pizzeria in Sao Paulo, Brazil

ham and mushroom pizza at Margherita Pizzeria in Sao Paulo, Brazil

anchovies pizza at Margherita Pizzeria in Sao Paulo, Brazil

Then of course was dessert: I could not resist ordering the flan that was made with condensed milk:

flan at Margherita Pizzeria in Sao Paulo, Brazil

This was a very good meal: the pizza had a delicious thin crust with a nice char and I really did not expect pizza was so popular there. After trying it at Margherita, I understand why.

Margherita Pizzeria
Alameda Tietê, 255 – Jardins
Esquina com a rua Haddock Lobo, 1255
Sao Paulo, Brazil

Enjoy (I did)!

If you like this post or the photos, feel free to share it or to write a comment! Merci!

And Remember: I Just Want To Eat!

I Just Want To Eat! 12/3/14 I Just Want To Eat! 12/3/14

Feijoada at Bolinha in Sao Paulo, Brazil

Feijoada is Brazil's national dish, so I could not be in that country and miss an opportunity to try it. This specialty is made of black beans (feijoa in Portuguese), meat, manioc, collar greens (cove) and oranges. It is like a Brazilian cassoulet, but cheaper as the meat are the remains of the animal: ears or tail for instance.

Feijoada is Brazil's national dish, so I could not be in that country and miss an opportunity to try it. This specialty is made of black beans (feijoa in Portuguese), meat, manioc, collard greens (cove) and oranges. It is like a Brazilian cassoulet, but cheaper as the meat consists of the remains of the animal: ears or tail for instance.

There are different versions on the origin of the feijoada: some say that it was a dish created by slaves, their master only giving them the remains of the pig that they did not want to eat and allowing them to go grab some fruit to accompany their meal. Others say that it was a traditional meal at the time of the Roman Empire, that was composed of various types of meat and vegetables. Later on, several versions of the dish popped up: the “Cozido” in Portugal, “Casoeula” in Italy or “Cassoulet” in France. When the Portuguese arrived in Brazil, the cozido was adapted to local flavors by using black beans.

Dining room at Bolinha in Sao Paulo, Brazil — Dining room at Bolinha in Sao Paulo, Brazil

So here we are, at Bolinha, a well known restaurant in Sao Paulo. It is a huge place for sure as the dining room in the back can attest.

They first brought us some bread, that included these famous Portuguese cheese rolls, as well as some potato croquettes:

Bread at Bolinha in Sao Paulo, Brazil — Bread at Bolinha in Sao Paulo, Brazil

Potato croquettes at Bolinha in Sao Paulo, Brazil — Potato croquettes at Bolinha in Sao Paulo, Brazil

Yuca fries and chicharron (fried pork rinds):

Yuca fries and chicharron at Bolinha in Sao Paulo, Brazil

They also brought us a sort of black bean soup that was delicious:

Black bean soup at Bolinha in Sao Paulo, Brazil

We then got ready for the feijoada. At first, they brought us some chorizo and pork chops and some collard greens:

Pork chops and chorizo at Bolinha in Sao Paulo, Brazil — Pork chops and chorizo at Bolinha in Sao Paulo, Brazil

Collard greens at Bolinha in Sao Paulo, Brazil — Collard greens at Bolinha in Sao Paulo, Brazil

Some rice and some oranges (apparently good for the digestion):

Some manioc:

And then the black beans and meat:

It came extremely hot and we simply mixed the ingredients together.

I liked it: hearty, comforting and surely on the heavy side, as a cassoulet can require a walk or a nap after (maybe both, but not at the same time).

If you are in Sao Paulo, you may want to go to Bolinha for a good feijoada. In New York, SOBs is definitely your spot for it (check out my review of SOBs here).

Bolinha
Avenida Cidade Jardim, 53 - Jardins
São Paulo - SP.
http://www.bolinha.com.br/ingles/

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And Remember: I Just Want To Eat!

I Just Want To Eat! 12/2/14 I Just Want To Eat! 12/2/14

Fogo De Chao in Sao Paulo, Brazil

What are the chances that I would go to a restaurant in one country and then, go to the same in another country? Slim, but not impossible. This is what happened with Fogo De Chao, the churrascaria place I blogged about few months ago: I tried their outpost in New York (post here), before trying one of their restaurants in Sao Paulo.

In the middle of the room, of course, is the salad bar, with the same big piece of parmigiano reggiano:

Salad bar at Fogo De Chao in Sao Paulo, Brazil — Salad bar at Fogo De Chao in Sao Paulo, Brazil

Parmigiano reggiano at Fogo De Chao in Sao Paulo, Brazil — Parmigiano reggiano at Fogo De Chao in Sao Paulo, Brazil

But no fried bacon, instead a big ham:

Ham at Fogo De Chao in Sao Paulo, Brazil — Ham at Fogo De Chao in Sao Paulo, Brazil

On the table, we got the cards, red to tell the staff that you do not want any meat and green to let them know you are ready!

Red card at Fogo De Chao in Sao Paulo, Brazil — Red card at Fogo De Chao in Sao Paulo, Brazil

Green card at Fogo De Chao in Sao Paulo, Brazil — Green card at Fogo De Chao in Sao Paulo, Brazil

Similar to the restaurant in New York, as soon as the card was green, we got a bunch of meats!

Here is what I tried:

Pork sausage:

Shoulder steak and top sirloin:

Shoulder steak at Fogo De Chao in Sao Paulo, Brazil

Top Sirloin at Fogo De Chao in Sao Paulo, Brazil

Filet Mignon:

Prime rib and ribeye:

Prime Rib at Fogo De Chao in Sao Paulo, Brazil

Ribeye at Fogo De Chao in Sao Paulo, Brazil

Bottom sirloin:

Top sirloin:

We also got some Portuguese cheese bread or pao de queijo:

Portuguese cheese bread at Fogo De Chao in Sao Paulo, Brazil

As well as plantains and potatoes:

Plantains at Fogo De Chao in Sao Paulo, Brazil

Potatoes at Fogo De Chao in Sao Paulo, Brazil

It was good, but not as good as he one in New York (check my review of Fogo De Chao NY here): the meat, although well cooked, tender and juicy was not as tasty. My colleagues told me that it might be the location; well, I will have to try the other one the next time I go there!

Fogo De Chao
Rua Augusta, 2077 - Cerqueira César‎
T: (55) 11-3062-2223
http://www.fogodechao.com

Enjoy (I did)!

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And Remember: I Just Want To Eat!

I Just Want To Eat! 12/1/14 I Just Want To Eat! 12/1/14

Recipe: Bugnes

Bugnes are some sort of beignets that are popular in Central-Eastern France, the most known being the bugnes de Lyon. There are two sorts: the soft and the crunchy, the difference between the two being the presence of yeast (soft) or not (crunchy). It is not difficult to make, but takes a bit of time as the dough has to rise.

Time: 3 hours

Ingredients for 50 bugnes:

1 lb all purpose white flour (450g)
4 oz of butter (125g)
1/2 cup powdered sugar (75g)
confectioner sugar
a pinch of salt
2 packets of yeast
2 drops of orange flower extract
4 eggs
1/4 cup of milk

Preparation of the bugnes:

Put the eggs, the milk (lukewarm), the powdered sugar and the yeast in a bowl. Mix for 5 minutes and then, let it sit for 30 minutes. Add the pinch of salt, the orange flower extract, the melted butter and then, slowly add the sifted flour, while mixing the ingredients (I use the hook in a KitchenAid mixer), until obtaining a soft dough that does not stick (you can add more flour if too sticky). Let rise for 2 hours.

On a tabletop, put a very thin layer of flour so the dough does not stick to it, and spread it with a rolling pin. Use a cutting wheel to obtain a perfect rectangle (redo this step with the discarded dough - there is no waste!).

Again with the cutting wheel, cut smaller rectangles (you can even use molds if you would like a specific shape) and, in each rectangle, make a small incision.

In a frying pan, pour some vegetable oil (1 inch deep), at medium heat. Cook the bugnes in the pan, but be careful: it goes fast. What I did was to count to 5 slowly, then turn the bugne on the other side, count again to five, and then remove them, putting them directly in a bowl containing confectioners sugar. Turn the bugne in the sugar until fully coated.

Et voila!

Bon appétit!

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I Just Want To Eat! 11/29/14 I Just Want To Eat! 11/29/14

Telepan Local in TriBeCa, New York, NY - Closed!

I cannot believe that Telepan Local, located in TriBeCa closed on November 16th! We went there a week before and loved our food there, recommending it to people. There was just this announcement on their website:

As of Sunday, November 16th, Telepan Local is closed for business. We have truly enjoyed our time at the restaurant and are forever grateful to all our staff, guests, investors, family and friends for their loyalty and support.

We want to especially thank you, our clientele, for your past business and tell you how much we have enjoyed welcoming you to our restaurant. We hope you will visit us soon at our Upper West Side restaurant, Telepan.

And for our cake lovers out there, do not fret – we’ll still be offering Larissa’s celebrated baked goods uptown!

All the very best,

Bill Telepan and Jimmy Nicholas

First of all, the decor was fantastic, with white wood all over, giving a bit the impression you were in a chalet, but definitely a classy one.

Bar area at Telepan Local in TriBeCa, New York, NY — Bar area at Telepan Local in TriBeCa, New York, NY

Dining room at Telepan Local in TriBeCa, New York, NY — Dining room at Telepan Local in TriBeCa, New York, NY

Private dining room at Telepan Local in TriBeCa, New York, NY — Private dining room at Telepan Local in TriBeCa, New York, NY

Table at Telepan Local in TriBeCa, New York, NY

In the back was the kitchen, where the small plates were coming out. Because, yes, it is an all American tapas place and I admit that we were a bit overwhelmed by all these mouth watering dishes on the menu. We were also not sure how many we should order.

Kitchen at Telepan Local in TriBeCa, New York, NY — Kitchen at Telepan Local in TriBeCa, New York, NY

As you can see, they have a wood fire oven, where sourdough pizette are made. So we tried one, made with mushrooms, caramelized onions and robiola, that is an Italian soft-ripened cheese.

Pizette at Telepan Local in TriBeCa, New York, NY — Pizette at Telepan Local in TriBeCa, New York, NY

It was really good: the crust was crunchy and I loved the sweetness that came from the caramelized onions.

I liked the fact that they proposed small foie gras bites for $5 a piece, that were delicious, topped with an apricot jam.

Foie gras bite at Telepan Local in TriBeCa, New York, NY — Foie gras bite at Telepan Local in TriBeCa, New York, NY

Similarly to the foie gras, they had a lamb slider, also order by piece.

Lamb slider at Telepan Local in TriBeCa, New York, NY — Lamb slider at Telepan Local in TriBeCa, New York, NY

Sliders are tricky, because they can be quickly overcooked, but this one was juicy and had this wonderful lamb taste that I cannot resist.

As well as grilled octopus that was nicely charred.

Grilled octopus at Telepan Local in TriBeCa, New York, NY — Grilled octopus at Telepan Local in TriBeCa, New York, NY

But, one of the interesting dishes was the grilled cheese or pan con tomato. It was an interesting take on grilled cheese and tomato soup, but instead of the soup, there was a tomato spread on top of the bread.

Grilled cheese at Telepan Local in TriBeCa, New York, NY — Grilled cheese at Telepan Local in TriBeCa, New York, NY

The last dish we tried was a Brussels sprout salad served with frisée and a 6 minutes egg.

Brussels sprout salad at Telepan Local in TriBeCa, New York, NY — Brussels sprout salad at Telepan Local in TriBeCa, New York, NY

Last was dessert. We went for the coconut layer cake as it is one of Jodi's favorites. It was really good, the cream and frosting not being overly sweet and made with coconut as opposed to a cake with coconut sprinkled on top. Her comment was that it was, with the one from Baltazar, the best coconut layer cake.

Coconut layer cake at Telepan Local in TriBeCa, New York, NY — Coconut layer cake at Telepan Local in TriBeCa, New York, NY

It was a bit pricey, but, considering that it was located in TriBeCa, it was not outrageous. I wish they were still open to try some other dishes, especially for brunch. Too bad!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/28/14 I Just Want To Eat! 11/28/14

Mastro's Steakhouse in New York, NY

I wonder how many steakhouses we need in New York! Not that I am not pleased when I get to try new ones, but I am amazed by the count and always surprised when a new steak joint opens few steps from another one. Yes, I was surprised when I heard Mastro's, the chain from Arizona that caters to the rich and wealthy in California, was opening its first outpost in the East Coast, replacing McCormick and Schmick's, a seafood place. Imagine: close by, you have Ruth's Chris, Gallagher's, Bobby Van's, The Capital Grille...

Downstairs dining room at Mastro's Steakhouse in New York, NY — Downstairs dining room at Mastro's Steakhouse in New York, NY

Bar area at Mastro's Steakhouse in New York, NY — Bar area at Mastro's Steakhouse in New York, NY

But what struck me at first with Mastro's was the decor. First of all, the entrance looks like one you would find in Las Vegas: flashy with its neon lights. Then, when you enter, it feels more like a club that offers dining than a steakhouse with music: there is loud music, with live entertainment at certain hours, increasing the noise level in the dining room. In fact, the two tables next to us were so loud that we asked, at some point, between the appetizers and the entrées, to be moved to another area that was definitely more enjoyable. And they did it gracefully, without any issue.

In terms of decor, it is stunning: from the paintings on the walls, the lights or the wine display. I should mention the TVs that are everywhere and fairly uncommon in this type of places.

Bread basket at Mastro's Steakhouse in New York, NY — Bread basket at Mastro's Steakhouse in New York, NY

Food wise, they offer the classics of a steakhouse, but with a large selection of seafood. Not surprisingly, they brought us a bread basket, with different kinds (my favorite being the pretzel bread): I guess the bread basket is a signature in steakhouses!

Steak knife at Mastro's Steakhouse in New York, NY — Steak knife at Mastro's Steakhouse in New York, NY

For the appetizers, I tried:

The escargots:

Escargots at Mastro's Steakhouse in New York, NY — Escargots at Mastro's Steakhouse in New York, NY

I was curious to try them, as it was the first time I saw them on a steakhouse menu. They were served with a croustillant that was very flakey, making it difficult to share. It was just ok for me, the sauce missing flavors.

The jalapeño tuna sashimi:

Jalapeño tuna sashimi at Mastro's Steakhouse in New York, NY

Quite good and refreshing, it is the kind of dish that makes you feel less guilty to indulge with a large steak.

The oysters Rockefeller:

Not my favorite dish, the spinach overpowering the oyster.

The crab cakes:

Crab cakes at Mastro's Steakhouse in New York, NY — Crab cakes at Mastro's Steakhouse in New York, NY

I liked them: you could definitely taste the crab and it did not have tons of fillers.

For the entrée, I hesitated between the bone-in ribeye and the porterhouse for one. I went for the ribeye as it is my favorite cut. And I was not disappointed!

Bone-in ribeye at Mastro's Steakhouse in New York, NY — Bone-in ribeye at Mastro's Steakhouse in New York, NY

I asked for the steak to be medium-rare but it was more on the medium side. It might have been the time it took us to switch tables. But you know what? It was tender, juicy, with a nice char on top. I should mention the way they cook their steaks: they broil them at 1500 degree Fahrenheit and then serve them on a 400 degree Fahrenheit plate with clarified butter at the bottom. So, you get that fantastic butter smell, each time they bring steaks to a table (I think i just drooled just thinking about it).

This was perfect with the wine we picked, a Chateau Boutisse, Saint-Emilion Grand Cru, 2010 from France.

For the sides, I tried:

Gorgonzola Mac and Cheese:

The steamed asparagus (not my choice...):

Steamed asparagus at Mastro's Steakhouse in New York, NY — Steamed asparagus at Mastro's Steakhouse in New York, NY

The French fries:

French fries at Mastro's Steakhouse in New York, NY — French fries at Mastro's Steakhouse in New York, NY

My favorite was definitely the Mac and Cheese that, although I did not taste that much gorgonzola, was decadent, having tons on cheese on it! I highly recommend it.

For dessert, I tried their signature warm butter cake that was sublime: slightly warm, buttery and sweet.

Warm butter cake at Mastro's Steakhouse in New York, NY — Warm butter cake at Mastro's Steakhouse in New York, NY

I also tried the key lime pie that came with some homemade whipped cream (schlag?). It was just ok, being way too sweet, even after eating it with some whipped cream. The best part was definitely the crust that I believe was made with Graham crackers.

Key lime pie at Mastro's Steakhouse in New York, NY — Key lime pie at Mastro's Steakhouse in New York, NY

Whipped cream at Mastro's Steakhouse in New York, NY — Whipped cream at Mastro's Steakhouse in New York, NY

The meal at Mastro's was very good. Would I go back? Probably, but this time, I will bring my noise canceling headset!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/26/14 I Just Want To Eat! 11/26/14

Recipe: Paella

I love paella and tried to recreate my own version, made with meat and seafood and cooked for long enough so the rice gets very soft and flavorful. In this recipe, I have replaced the saffron by turmeric, to give to the rice this nice yellow color, saffron being expensive. Here is the recipe:

Time: 2 hours

Servings: 4 persons

Ingredients:

2 cups of white rice.
2 tea spoons of turmeric.
1 tea spoon of salt.
6 chicken drumsticks.
0.125 lb chorizo cut into thick slices.
1 red pepper.
1 lb of mussels (I used Prince Edwards Island mussels).
0.5 lb of jumbo shrimp, shell on.

Preparation of the mussels:

First, rinse the mussels. Then, steam them in a pot, lid on, with a small amount of water until the steam comes out of the lid. Discard any mussel that did not open.

Preparation of the paella:

Cut the pepper in small pieces, discarding the seeds. Cook the pepper with the chicken in vegetable oil, on medium heat, until the chicken starts being cooked on each side, turning it from time to time. Then, add the shrimp and cook each side for 3 minutes.

Add 3 cups of water, the turmeric, salt and rice. Cook for 45 minutes, stirring regularly and adding water so the rice is submerged.

Then, add the chorizo slices and the mussels. Cook for another 20 minutes, stirring regularly, so the rice does not attach to the pan.

Et voila!

Bon appétit!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/25/14 I Just Want To Eat! 11/25/14

Le Rivage in New York, NY

Going to Le Rivage is like going back in time twenty years ago: that is how I would characterize this restaurant located in Theater Row. I definitely wanted to go when I saw that they serve two of my favorite traditional French dishes: escargots and frog legs (cuisse de grenouille).

The restaurant has few sections: a small space at the entrance.

Few tables on the left, across from the bar.

dining room at Le Rivage in New York, NY

The main dining room.

I saw the menu few weeks ago and what I did not notice is the pricing. We could only order from the prix-fixe. $39 for an appetizer, an entree, a dessert and a coffee. The thing is that this was the pre-theater menu. After 7:30pm, they serve one that is slightly different for $25. So, if you go early, you pay more, that is contrary to what most restaurants are doing, trying to attract early dinners. Then, for few items, you pay extra; that is not surprising, but you will see while reading this post that they push a little bit the envelop.

For appetizers, Jodi ordered their green salad with artichokes.

green salad with artichokes at Le Rivage in New York, NY

Nice salad, a bit overdressed. It was the first time I saw artichokes presented this way.

On my side, I ordered the escargots, prepared with garlic and butter.

They were served with their shell, that is pretty rare here. Fortunately, they provide the necessary equipment to extract the animal. The dish was just ok, having too much breading in it. I was surprised to see that they served only six of them, considering that there was a supplement of $5.

For the entree, Jodi ordered the quiche Lorraine:

quiche Lorraine at Le Rivage in New York, NY

And I ordered the frog legs, prepared with garlic and...

As you can see, the sides the dishes came with were the same: potatoes, cauliflower and Brussels sprouts. Well, we definitely did not enjoy the sides that were undercooked. At least, the quiche was good: fluffy, light, with lots of cheese. The frog legs? Way too much garlic, otherwise good.

For dessert, Jodi got the Napoleon.

And I got the poire Hélène as they wrote on the menu, that is in fact poire belle-Hélène. It is a traditional French dessert made with a poached pear, vanilla ice cream, chocolate sauce and whipped cream.

Poire Belle Helene at Le Rivage in New York, NY

Trust me: it was definitely not made with the best ingredients; the pear was not ripe and the vanilla ice cream not very tasty.

As for the Napoleon, it was standard and bought in a bakery from what I understand, nothing shocking there as many restaurants source their desserts in local bakeries instead of making them.

So I believe you already guess what I think about Le Rivage...I would not go back. For the same price, I can get the same meal, a la carte, at Sel et Poivre, or a delicious experience at Jeanne et Gaston.

Enjoy (?)!

If you like this post or the photos, feel free to share it or to write a comment! And Remember: I Just Want To Eat!

I Just Want To Eat! 11/23/14 I Just Want To Eat! 11/23/14

Cheese Tasting at The French Cheese Board

I went to a fantastic event at The French Cheese Board. This time, no pairing with tequila or bourbon: straight cheese tasting with more than twenty different European cheeses, in a new setting showcasing the work of photographer Colombe Clier, about milk. We were also honored by the presence of Max McCalman, a maître fromager with an incredible knowledge that I met in previous events, and Top Chef France contestant Valentin Néraudeau.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Milk Exhibit from Photographer Colombe Clier at The French Cheese Board

I was all about cheese, eaten with or without bread, simply. Besides the beautiful photos from Colombe Clier, one of the master pieces was the cheese display, that was only for display, and made people rave about every cheeses on it.

Cheese display at The French Cheese Board — Cheese display at The French Cheese Board

Gruyere at at The French Cheese Board — Gruyere at at The French Cheese Board

Brie at at The French Cheese Board — Brie at at The French Cheese Board

Some of the cheeses, being showcased with fruits or spreads.

Dried orange at The French Cheese Board — Dried orange at The French Cheese Board

Kiwis at The French Cheese Board — Kiwis at The French Cheese Board

And there was a lot of samples, from Fourme d'Ambert, French feta, brie, goat...

Brie at The French Cheese Board — Brie at The French Cheese Board

Fourme d'Ambert at The French Cheese Board — Fourme d'Ambert at The French Cheese Board

Brie d'Isigny at The French Cheese Board — Brie d'Isigny at The French Cheese Board

Beurre d'Isigny at The French Cheese Board — Beurre d'Isigny at The French Cheese Board

French Feta at The French Cheese Board — French Feta at The French Cheese Board

Buche Soignon (goat) at The French Cheese Board — Buche Soignon (goat) at The French Cheese Board

Le Petit Basque at The French Cheese Board — Le Petit Basque at The French Cheese Board

Then, Max McCalman and Chef Valentin Néraudeau talked about cheese, each of them helped by a cheese platter all of the attendees were eyeing with desire.

Max McCalman and Chef Valentin Néraudeau at The French Cheese Board — Max McCalman and Chef Valentin Néraudeau at The French Cheese Board

The one from Max Mc Calman, was simply to talk about cheese, how to eat it, smell it, enjoy it.

Cheese platter at The French Cheese Board — Cheese platter at The French Cheese Board

At the same time, we got to sample the cheese he was talking about.

Mimolette at The French Cheese Board — Mimolette at The French Cheese Board

Comté at The French Cheese Board — Comté at The French Cheese Board

Pont-l'Évêque at The French Cheese Board — Pont-l'Évêque at The French Cheese Board

Simultaneously, Chef Valentin Néraudeau explained how he is pairing cheese and presenting it, complementing flavors, such as brie and white truffle or pear and blue.

Then, the experts gave tips regarding cheese, in response to twitter questions:

Cheese should be kept in the fridge, in a Tupperware or wax paper, at a temperature between 6 and 8 degrees Celsius.
Keep the cheese at room temperature for an hour to an hour and a half before consumption.
A cheese platter should have three to five different cheeses. Typically, restaurants consider a portion to be 60g per person.
You can find raw milk cheese in the US: it just needs to be aged for more than 60 days.
The best way to eat cheese is to have a progression in flavors, from mild to strong.
If you do not like strong cheese, butter can help lower their aggressive taste.

Max McCalma, Chef Valentin Néraudeau and Charles Duque at The French Cheese Board — Max McCalma, Chef Valentin Néraudeau and Charles Duque at The French Cheese Board

This was another great event at The French Cheese Board. Thank you to them, The Cheeses Of Europe, Max McCalman and Chef Valentin Néraudeau for this wonderful evening. If you would like to see the exhibitor find some great European cheeses, I highly recommend this place.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

The French Cheese Board is a studio devoted to all things French Cheese. Conceived as an idea lab, it is a space for consumers & trade members to discover the diversity & richness that France has to offer through a series of interactive showings and events.
The new home of French Cheese in New York, we blend the culinary arts with contemporary art installations, meshing lifestyle, art, cheese & more. We put art & design at the forefront of modernity, development & innovation. We invite artists, designers, chefs & researchers to work together on projects related to French cheese & the nutrition of today & tomorrow. The French Cheese Board provides a platform for the exchanging of ideas – for education & for the Celebration of French Cheese.

I Just Want To Eat! 11/22/14 I Just Want To Eat! 11/22/14

Celebrating Nutella 50th Anniversary at Moda Espresso and Wine Bar in New York, NY

Today, I went to Moda Espresso and Wine Bar, a coffee shop in Chelsea, opened in 2011, that is located few steps from FIT (hence the name Moda). It was not to try some of their Italian dishes (they serve panini, salads, wrap, pizza and...Italian sushi made with prosciutto and mozzarella!). No, it was to celebrate the 50th anniversary of Nutella, the delicious chocolate and hazelnut spread. Well, knowing my love for Nutella, there was no way I could not go!

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Moda Espresso and Wine Bar in New York, NY

Today, I went to Moda Espresso and Wine Bar, a coffee shop in Chelsea, opened in 2011, and located few steps from FIT (hence the name Moda). It was not to try some of their Italian dishes (they serve panini, salads, wrap, pizza and...Italian sushi made with prosciutto and mozzarella!). No, it was to celebrate the 50th anniversary of Nutella, the delicious chocolate and hazelnut spread. Well, knowing my love for Nutella, there was no way I could not go!

Nutella at Moda Espresso and Wine Bar in New York, NY — Nutella at Moda Espresso and Wine Bar in New York, NY

There, they served us a few dishes showcasing the divine spread:

Nutella croissants (they bake the croissants daily):

Nutella croissant at Moda Espresso and Wine Bar in New York, NY — Nutella croissant at Moda Espresso and Wine Bar in New York, NY

Nutella pancakes (made for this event):

Nutella Pancakes at Moda Espresso and Wine Bar in New York, NY — Nutella Pancakes at Moda Espresso and Wine Bar in New York, NY

Nutella biscuits (made for this event):

Nutella Biscuit at Moda Espresso and Wine Bar in New York, NY — Nutella Biscuit at Moda Espresso and Wine Bar in New York, NY

But the most surprising was the Nutella espresso that I could not stop drinking, as it married two components I am addicted to: Nutella and espresso. I stirred it to ensure the Nutella was mixed with the espresso, giving a nice sweetness and flavor (interestingly, I usually hate flavored coffee, but not this one). And for sure, I did not miss any bit of it, using the spoon to get the Nutella that was in the bottom.

Nutella espresso at Moda Espresso and Wine Bar in New York, NY — Nutella espresso at Moda Espresso and Wine Bar in New York, NY

I spoke briefly with one of the owners, Renato Besabe, and he told me that the idea to serve Nutella espresso came from his business partner, Giuseppe Scotto. Giuseppe is from a small seaside province outside of Naples and, apparently, people in South of Italy drink their espresso with a touch of Nutella.

This was a great event at Moda Espresso and Wine Bar and a great celebration of Nutella 50th Anniversary. Whether you are looking for a good coffee (with Nutella or not) or a bite to eat with a nice glass of wine, Moda is a great place to go to. And do not ask me if I would go back! Of course I will!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/21/14 I Just Want To Eat! 11/21/14

Havana Alma De Cuba in New York, NY

The decor is very nice, modern with some paintings representing Havana: the old cars, La bodeguita del Medio, the famous club where Hemingway or Gabriel Garcia Marquez use to go (you can enjoy this club in many countries now; in the US, it is located in Palo Alto).

Cuban food has its charm, but not at Havana Alma de Cuba! We went there on a Saturday night and it has been a while I have been disappointed by a restaurant. I am not talking about one dish that I did not like, but several. So sad. It started well: we passed in front of this restaurant several times and it seemed to be busy.

We just wanted to share some plates and picked few dishes from the menu that features Cuban, Latin and Spanish specialties. The first dish was the beef empanadas:

beef empanadas at Havana Alma De Cuba in New York, NY

It was served with cachucha (small pepper) salsa. The empanadas were good, the filling being moist and very tasty and the shell delightfully crispy. I just wished there was more salsa with it.

The second appetizer was the maduros:

maduros at Havana Alma De Cuba in New York, NY

They were just ok, missing some crispiness.

Then, I got myself the calamares Tamarindo or fried calamari with cherry tomatoes, sweet plantains and tamarind sauce.

fried calamari at Havana Alma De Cuba in New York, NY

I guess this is where it started to go down...The sauce was way too sweet and I could not eat it. Jodi was surprised because it is the first time I did not finish fried calamari. It is too bad because they were not rubbery and seemed crispy (they were drenched in this sweet sauce).

I thought it get be better with the Albondigas, meatballs with manchego cheese and tomato and oyster fricassee.

meatballs at Havana Alma De Cuba in New York, NY

Que nenni: it was terrible. The meatballs had a weird taste and I did not like the texture.

But the worse was the montadito de chorizo:

montadito de chorizo at Havana Alma De Cuba in New York, NY

It was Spanish chorizo that is sautéed with jalapeño and caramelized onions, served on a toasted baguette. When it came, there was like a smell that did not make it appetizing. In fact, even the presentation was not appetizing too. Well, I did not like it, the chorizo being lost in the sauce that did not taste good for me.

We were so disappointed that we did not even try desserts there. Havana Alma de Cuba was disappointing: the food was subpar and somewhat expensive compared to alternative like La Caridad in New York or La Isla in Hoboken. Would I go back? Probably not...

Enjoy (the post)!

If you like this post or the photos, feel free to share it or to write a comment!

And Remember: I Just Want To Eat!

I Just Want To Eat! 11/19/14 I Just Want To Eat! 11/19/14

My first Balut at Jeepney, a Filipino Gastropub in New York, NY

No, I am not planning to replace Andrew Zimmern on Bizarre Food or Anthony Bourdain: I was just curious and had been wanting to try the Filipino dish that is balut for a while. For sure, for Jodi, it was out of question to come with me as she was grossed out at the simple idea to see me eating this.

So, what is balut? It is a duck egg that is 14 to 17 days old, served as street food in Philippines, but also found in other Southeast Asian countries like Vietnam or Laos. I ate it at Jeepney, a Filipino gastropub located in the East Village that I found one day, while going to have pizza at Luzzo's, my favorite Neapolitan pizzeria in town.

I admit that I was not sure I would be able to eat the balut: it is not the most visually appetizing dish I ever seen and, looking at photos on the internet, some of them showing people gagging when eating it, I was not sure what reaction I would have. On top of that, they sat me right in front of a pretty gross photo of balut... But my culinary curiosity and pride helped me succeed in this challenge. I knew the dish was coming when I heard a loud "Baluuuuuut!" coming from the kitchen pass and the cheering from the staff.

Here it was, in front of me. I realized at that point that I did not know how to eat it and asked the waiter for some help. He told me to crack the top, drink the liquid and then scoop the inside with a spoon. So, I did it...

I found it delicious: I was imagining tasting some small bones or cartilage, a bit like the texture of soft shell crab even, but it was soft and melted in my mouth. It was like a hard boiled egg with a bit of a gamey taste. The only thing I could not eat was the white part, that you may see on the bottom right photo, that was too hard.

I was curious to know where they get this $4 delicacy and they told me that they get it from a farm in Connecticut.

Of course, it was not the only dish I tried. I also ordered a Silog breakfast that is apparently a traditional Filipino breakfast, served with garlic rice, a fried egg and some relish. I chose the longsilog one, that was served with a longganisa, a sweet and garlicky sausage.

That was a great brunch dish and the high point was definitely the sausage that was not as garlicky as they said, deliciously sweet and had a wonderful char on the outside. The egg was perfectly cooked and runny, fantastic with the garlic rice (well, you need to like garlic...).

I really had a very good brunch at Jeepney and was glad to have tried the balut. I just need now to convince Jodi to have balut instead of turkey for Thanksgiving, but it might be a tough sell...

Enjoy (baluuuuut)!

If you like this post, the photos or the blog, please feel free to post a comment. Merci!

I Just Want To Eat! 11/17/14 I Just Want To Eat! 11/17/14

Tasting Terroir with Casa Noble Tequila at The French Cheese Board

What happens when you get Tequila and cheese together? A surprising pairing that goes beyond the traditional wine and cheese. It is not my first not-wine and cheese experience at The French Cheese Board, having discovered in a previous event a Bourbon and cheese pairing quite interesting.

So, this time it was Tequila from Casa Noble and we got honored by the presence of its founder, Jose Hermosillo, who guided us in appreciating this delicious drink.

Jose Hermosillo, founder of Casa Noble Tequila — Jose Hermosillo, founder of Casa Noble Tequila

Also present was Max McCalman, the renown Maître Fromager, who brillantly paired tequila with French cheeses.

Max McCalman, Maître Fromager at The French Cheese Board — Max McCalman, Maître Fromager at The French Cheese Board

The evening started with a cocktail party, where margaritas, made with Casa Noble Tequila were served.

Cocktail party at The French Cheese Board

Preparing Margaritas with Casa Noble Tequila

Then, our tasting started, each pairing being commented by our experts.

Casa Noble Tequila and cheese event at The French Cheese Board

The MO for tasting the Tequila was always the same: look at the color of the drink, its body, smell it to detect the various hints emanating from it and then taste it with the paired cheese.

So, we first started with the Tequila Blanco and mimolette cheese:

Then, the Tequila Reposado with époisse:

And last, the Tequila Anejo with Fourme D'Ambert:

Casa Noble Tequila Anejo with Fourme d'Ambert and mimolette

This was a fantastic event and it definitely shows that there is more than wine and cheese!

Thank you to The French Cheese Board and Casa Noble for this nice evening.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it! Merci!

French Cheese Board

26 West 39th Street, New York, NY 10018

From and about The French Cheese Board:

I Just Want To Eat! 11/16/14 I Just Want To Eat! 11/16/14

Recipe: Butternut Squash Ravioli With Taleggio Cream

Check out this recipe to make some delicious butternut squash ravioli with taleggio cream. In this recipe you will learn how to make homemade pasta! Yum!

This is a great recipe if you want to make your own ravioli and, of course, love cheese!

Time: 2 hours (preparation and cooking)

Ingredients for the pasta (15 ravioli approx.):

1 cup of all purpose white flour
1/2 cup of semolina flour
A pinch of salt
4 large eggs

Ingredients for the filling:

18 oz Butternut Squash (cubed)
1 Tablespoon of mascarpone
Black pepper

Ingredients for the cream:

0.25 lb Taleggio
4 oz Mascarpone

Preparation of the filling:

Cook the butternut squash in boiling water until soft. Then put them on a tray with olive oil and roast them for 40 minutes in the oven at 375 degrees Fahrenheit.

Put the roasted butternut squash in a bowl and puree it with a fork. Then add a tablespoon of mascarpone, some black pepper and mix until the cheese is fully integrated with the squash.

Preparation of the ravioli:

First and foremost, you need to make a pasta dough.

Put the flour, semolina and salt on a countertop. Create a well in the center and put 2 eggs. Incorporate the flower into the eggs, making a slow movement clockwise. Once the two eggs are fully incorporated, add a third one and mix. The dough has to be soft and light. If sticky, add more flour.

Note: do not knead too much as you do not want the pasta dough to be too compact.

Cut the dough into a few sizable pieces. To flatten it, I use a Kitchen Aid pasta roller extension that is great, because, with a manual machine, it is easier if you are with somebody else. With the Kitchen Aid, no need. I usually flatten the dough thin, to level 6. Do not forget to put flour on your countertop before laying down the pasta strips, otherwise they will stick to it.

Once I have long stripes of dough, I prepare my ravioli: I cut each strip in the middle, keeping the wider piece in the bottom. I then put a bit of filling in the center, keeping a distance of 1 to 1.5 inches in between. Then, I will put some egg wash all around the filling so the top layer of pasta will stick to the bottom. When covering the ravioli, do not forget to push the air pockets to the side (otherwise, the ravioli may burst during cooking) and to make sure each side is well closed. Then, cut the ravioli with a wheel to obtain a nice shape.

Cook the ravioli in boiling water for about 7 minutes.

Preparation for the cream:

Cut the taleggio in few pieces and put it in a pan with the mascarpone. Cook at medium heat until the cheese is melted and then serve a generous amount onto the ravioli. Et Voilà!

Bon appétit!

I Just Want To Eat! 11/15/14 I Just Want To Eat! 11/15/14

Abate Fetel Pear Tasting by Chef Nicoletta Grippo at La Scuola in Eataly

Last Thursday, I was invited at La Scuola in Eataly for a media event to celebrate a variety of pear called the Abate Fetel, in a 3 course-tasting meal prepared by Chef Nicoletta Grippo. I was definitely curious as I mostly associate pear with desserts, besides the classic salads or the pear with roquefort that is a great combination, the sweetness of the fruit neutralizing the acidity of the cheese.

Before I talk about the food, let's discover this pear. Yes, because I admit I discovered it too! We got to try Abate Fetel pears cultivated in a North-Eastern region of Italy called Emilia-Romagna. First imported in the US in 2003, this fruit finds its roots in France were Abbé Fetel, the abbot of Chessy-les-Mines in Savoie, started cultivating it back in 1866. As you can see on the photos above, it has a long shape with a yellow skin, natural freckles and some russeting patches. In term of taste, it is crisp and sweet like honey. It is also healthy: rich in potassium, Vitamin C, fiber, the latter limiting blood sugar levels and facilitating digestion. Last, know that this pear is harvested in September and can be consumed from October to April.

Now let's talk about the food prepared by Chef Nicoletta Grippo and her crew that we tasted! Each course was paired with a drink. First was the pasta sfoglia with gorgonzola dolce, red wine poached Abate Fetel pear and walnut streusel.

red wine poached Abate Fetel pear and walnut streusel

Ok, I did not get the gorgonzola on mine, but still, it was very refreshing and I loved the hints of pear coming through. The streusel was delicious, light, crispy and tasty.

This dish was served with a pear bellini that was fantastic and quite traditional.

Then came an amazing dish that was definitely one of the high points of the evening: roasted Abate Fetel pear fiochetti with taleggio cream and charred radicchio.

Roasted Abate Fetel pear fiochetti with taleggio cream and charred radicchio

If you are a cheese lover like me, this is definitely a dish for you: these little purses were filled with pear, parmigiano reggiano, mascarpone and ricotta, and bathed is a delightfully rich and creamy taleggio sauce that I would have eaten with a spoon.

The pairing wine was a Cantine Ceci 'Tre di Terre Verdiane' Spumante, Emilia-Romagna, Italy:

The second dish was an herbed pork roast with a creamy parsnip purée, a caramelized Abate Fetel pear and shallots.

This was beautifully presented and definitely let the pear shine on its own. But don't get me wrong, it is not as if the pear was just added to a dish: It also had a nice balance, paired with the pork.

The wine served with it was a Crotta Di Vigneron Pinot Nero 2012, Valle D'Aosta, Italy:

Last was dessert. Another high point for me: Crostata with honey roasted Abate Fetal pear and fior di latte gelato.

I simply loved it! The crostata was divine: a bit buttery, sweet and flakey, it was fantastic with the pears that were soft and sweet, a sweetness that could be counterbalanced by the delicious milk gelato.

The wine served with the dessert was a Ca dei Mandorli Brachetto d'Acqui 2012, Piedmont, Italy:

I definitely had a great time and outstanding food and wine at La Scuola Eataly. I never think about cooking with pear and it gave me some idea (I hope to you too). Trying the Abate Fetel pear in these dishes made me discover a variety that I did not know and that is worth trying. So, if you see an Abate Fetel pear at your grocery store, do not hesitate: they are delish!

Enjoy (I sure did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/13/14 I Just Want To Eat! 11/13/14

Laut, Malaysian restaurant in New York, NY

As we were looking for a restaurant reservation on Opentable, we found out Laut, the first Malaysian restaurant in the world to receive a Michelin Star in the famous 2011 guide (they lost it since).

I kind of like the busyness of Union Square, its farmers' market, chess players, as well as other (sometimes weird) entertainments that one can witness when going there. Food wise, there are quit e few options, cheap or not that are worth a try. As we were looking for a restaurant reservation on Opentable, we found out Laut, the first Malaysian restaurant in the world to receive a Michelin Star in the famous 2011 guide (they lost it since).

Laut means Sea in Malay; I admit that I did not know why they picked this name, considering that it is not a seafood restaurant, but learnt that it is because the straits and coastal cities played a crucial role in the region's history, navigating traders and travelers from all over the world.

Dining room at Laut, Malaysian restaurant in New York, NY — Dining room at Laut, Malaysian restaurant in New York, NY

In term of cuisine, they serve South East Asian dishes, from Malaysia, Thailand and Singapore. So I was ready to see what the owner Salil Mehta was proposing in his restaurant.

To start off and to accompany my meal, I ordered a Thai Iced Tea that was perfect.

Then, we decided to share dishes and order several appetizers, as well as one entrée, having already an idea before going there as to what dessert we would order.

The first appetizer was the roti canai.

Roti Canai at Laut in New York, NY — Roti Canai at Laut in New York, NY

Roti means bread; It is one of my favorite appetizers in Thai restaurants: I love the greasiness and slight crispiness of the bread, dipped in an awesome curry sauce. Well, for the first time, I did not like it! The sauce was good, but the roti was tasteless. This was so disappointing.

The second appetizer was the satay tofu puffs:

Satay tofu puffs at Laut in New York, NY

It was served with cucumber and bean sprouts and smothered in peanut sauce. This was really good: the tofu puffs were so light and airy, perfect with this delicious peanut sauce that was a bit sweet.

The third appetizer was Sotong Goreng or marinated crispy fried squid dusted with spices, salt, pepper and chili sauce:

Sotong Goreng or fried squid at Laut in New York, NY

I really liked it: the calamari were crunchy, not rubbery and not greasy that is already a good thing, and I loved the hints of salt and pepper. I just wished there was more of that chili sauce that was a bit spicy, but addictive with the calamari.

For the entree, we chose the glass noodles:

They were prepared with snow peas, carrots, bean sprouts, mushrooms, eggs and scallions. It was overall a very good dish that had lots of veggies in it.

For dessert, we wanted to order the mango coconut sticky rice. Unfortunately, they did not have any mango and proposed dragon fruit: we passed.

Would I go back? Well, probably: the food was good overall, with some interesting dishes.

Enjoy (...)!

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And Remember: I Just Want To Eat!