Provençal Roast Tomatoes

This is another recipe from The Essential Mediterranean Cookbook. Jen was making her Herb-Crusted Rack of Lamb with Honey Mustard Glaze and we wanted to have a lighter, but still delicious side dish to serve it with and roasted tomatoes provençal were one of the suggestions. This dish is super easy to make and I … Continue reading

Garlic Confit

Confit is a generic term for various foods that have been immersed and slow-cooked in a substance for both flavor and preservation.  The word comes from the French verb confiture “preserves”, which in turn comes from the Latin conficere meaning “to do, to produce, to make, to prepare.”  To confit garlic, you poach it in … Continue reading

Ratatouille

If anyone could make the idea of a rat in kitchen an endearing concept, it would have to be Disney.  As long as you didn’t get stuck on the notion of rodents around gourmet food, Ratatouille was a charmingly delightful film that inspired cuisine-challenged people such as myself to seek out what exactly was the … Continue reading

Gougères (French Cheese Puffs)

Ever since tasting my first gougères , I have been addicted to these delightful, savory cheese puffs.  A gougère is a classic French choux pastry made with cheese that originated from the Burgundy region.  Traditionally, gougères are made with Gruyère cheese, but any other hard, sharp cheese can be used (Comté, Emmental, Parmigiano-Reggiano).  These savory … Continue reading

Food Comas: Top 10 in 2010

It’s only been a few months since starting our first ever blog, Food Comas, and the cooking and dining and blogging shenanigans Priscilla, Natalya, and I have gotten into have been quite entertaining thus far!  Thanks for everyone’s support in reading our blog and expect more delicious gastronomic adventures in 2011! Just wanted to round … Continue reading

Le Bernardin – Tasting Menu, NYC

Return to main menu: “Le Bernardin, NYC” Le Bernardin Tasting Menu $138 per person, $185 with added Pastured Poached Egg and Osetra Caviar à la carte AMUSE BOUCHE Winter Bourne Oyster With Mushrooms And Truffle Foam The oyster in truffle foam was an amazing amuse bouche, and tickled our taste buds to get us excited … Continue reading

Seared Scallops with Corn Velouté

“Seared scallops are very simple to make into a blissful crustacean eat if you follow the rules and don`t over cook it.”  Now every time Kei tells me a recipe is “simple,” he proceeds to detail at least 2 pages of instructions that will take 2 hours to prep and 2 hours to cook… his … Continue reading

Chilled Corn Velouté

When my chef friend Kei sent me this recipe, I immediately asked him: “What the %&*# are you having me cook?”  Every time Kei sends me a new recipe, I feel like I am studying a new language as I am constantly looking up the definitions of every term, dish, and technique he details.  I … Continue reading

Beignets from Cafe Du Monde

When I visited New Orleans for the first time, I brought back a delicious souvenir — beignet mix from Cafe Du Monde! The Original Cafe Du Monde Coffee Stand was established in 1862 in the New Orleans French Market. It is open 24 hours a day, seven days a week. When my friends and I … Continue reading