Six to Start

Monday, December 5, 2011 4comments No tags Permalink 0

1. Camembert from Épicerie Boulud. New addition to our rotating cheeseboard. Sliced and spread onto a baguette, in the toaster over for a few minutes. Breakfast.

2. There’s a new cafe inside the ARROJO studio salon in Soho. It’s called Tramezzini and truffled egg + bacon toast is on the menu, bread from Blue Ribbon Bakery. Sunday morning deep conditioning with blowouts, and brunch, all in the same place.

3. Finally got a copy of Melissa Clark’s new cookbook, Cook This Now. I love: 1) that recipes are organized by the month and 2) how approachable they are. The hardest part is deciding where to start…the two Justin tried sound especially promising.

4. At Calvisius Caviar, inside the Four Seasons, aperitivo! A tasting of four caviars, 10g each (clockwise from bottom right): De Venise, White Sturgeon, Oscietra Classic, and Oscietra Royal. Toasted brioche and crème fraîche on the side.

5. Nantucket Bay Scallops are in season. Found these at The Lobster Place. Hot butter on the pan, a quick sear, squeeze of lemon and devour with your fingers. Divine!

6. A pound of fresh linguine from Murray’s Cheese. Served the first half with salmon (also from The Lobster Place) and tomatoes…might have sneaked in some anchovies. And for the second half, white clam sauce. We’ve been on a seafood spree recently.

4 Comments
  • K and S
    December 5, 2011

    yummy starts :)

  • Kathy YL Chan
    December 6, 2011

    Thanks Kat! :)

  • justcooknyc.com
    December 7, 2011

    i love Melissa's book! thanks for the shout-out, by the way.

  • Kathy YL Chan
    December 7, 2011

    Hi Justin! Thank YOU! Your cooking posts are always so inspirational ^_^

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