Stars in my eyes!

February 7, 2010

Three Michelin stars that is…

Yesterday I spent the day in the kitchen of Daniel.  I was shadowing for an internship position for at least the next three months, and let me say, I feel frightened of the intensity that is soon to come in my life.  The kitchen moves as frenetically as a spin class at the gym but with the finesse of the Paris Ballet.  The plates were incredibly gorgeous, composed with skill and extreme care.

I came away from the experience in awe at how precisely the food was made but scared at my lack of experience.  I really owe one lucky break at my birthday meal to this amazing opportunity.  I will see what happens!  As of now, I am hopefully committed to one day a week after school and every Saturday.  After I finish school at the end of March, I’ll see how the schedule develops.

I didn’t try any of the composed plates, but I did get some scraps of the chicken.  It was the MOST amazing chicken I have ever tried in my entire life.  It was cooked sous-vide in a circulator, with black truffles between the breast and skin.  Then the guy on saucier seared and finished the breast with a truffle sauce.  I got to try scraps and it made me reconsider the not so positive thoughts I’ve had about chicken for my entire life.  Really exquisite!


Pass the honey, Sugar.

January 26, 2010

My Grandma loves to play with this little saying.  More often she’ll ask for the sugar, saying, “Pass the sugar, Honey.” Then, unable to help herself, adds, “Pass the honey, Sugar.”

I prefer honey, hence the moniker.  It’s cutesy enough for the sweet part of me, playful enough for this blog endeavor, and well, just plain adorable.

But it’s not just about the sweetness of honey.  It fulfills, it is a treat for any time of day.  Breakfast?  Of course! Every morning, I have a little bowl of plain goat’s milk yogurt, doused in honey and topped with nuts.  (Almond are in supply at the moment, but they might be too tough for a morning chew.)  In an effort to become more l and eat more responsibly, I have turned to goat’s milk instead of cow’s milk, and to honey instead of refined sugar. Speaking of these mornings, I have found taking the time for a fifteen minute coffee and yogurt in silence has been a beautiful way to start my day.  Steam still rising from the coffee maker, dishes hopefully cleaned from last night’s dinner, the sun rising or cloudy bouncing off the bricks my kitchen window faces.  New York City has not gone to bed, but I am hardly awake from a night’s sleep.  My roommates are not here or are masochistically snoozing their alarms for a few hours while I am sitting at the two-feet-square table, enjoying silence before the rush of the day.  What I am not doing is lining up at Starbucks for my daily brew, yogurt drink in left hand, fumbling with gym bag and NYT in my right.  Who knew how much better this could be?

Now, I can choose my brews, which is exciting for this coffee-lover.  Though the convenience of that Mermaid-adorned chain only 50 feet from my building was seemingly unbeatable, having a fresh cup of Stumptown‘s Ethiopia Yirgacheffe as I gather myself for the day is supreme.  Stumptown’s New York outpost is in the Ace Hotel on 29th and Broadway, only a short walk from my apartment.  The dapper baristas are very nice and more dressed up than most of the patrons.  The lobby of the hotel is worth checking out.  It makes me want to be a guest there!

After learning of a new coffee shop down in TriBeCa, I ventured down for this week’s pound o’ ground at RBC NYC on Church and Worth.  The jury is still out on this brew of Dallis Coffee.

But back to honey, last night I made this Walnut Honey Cake from Martha Stewart’s website.  It was light and delicious, had no butter in it; in fact, the only fat inside was from the eggs!  It satisfied that special part of my stomach that stays empty for dessert after a hearty winter meal of mac ‘n’ cheese and did not leave me with any twinge of guilt.  With a scoop of Laloo’s Vanilla Snowflake rapidly melting into the warm cake, I ended my weekend feeling content.