I feel it would be negligent of me to not write about my other favorite meal of the wedding weekend...my duck sandwich at Parish Cafe.
Unfortunately, nobody was able to join me, but that almost worked out okay. I was able to enjoy my time alone with the sandwich, without any distractions. I feel that my solo hike from Columbus Ave to Boylston Street, made possible by Rose's great directions, is a testament to my love of this wonderful creation. I was a small town girl in the big city. A small town girl with a dream.
The waiter seemed surprised that I had no need to study the menu. All I needed was a glance to see those four letters in bold type...SDLT. I remember the visit to Parish where I learned this menu item was seasonal. Bad day. Anyways, it is a fall/winter menu item and so I was in luck.
The SDLT (Smoked Duck, Lettuce, Tomato) is understated yet unique. First component is very toasty bread chock full of caraway. It makes you wonder what other rye bread manufacturers are thinking....just a few caraway seeds per capita compared to Parish's caraway filled slices. The dressing is a caper mayo. I couldn't pick this out of a condiment line up, but feel this shows just how perfect a choice it is- a team player who while humbly avoids stealing the show, proudly fulfilling its supporting role.
Finally, the duck. Everyone should try duck at least once. If you are a chicken/turkey eater, then really there's no reason for an aversion to this delicious bird. I have eaten duck exactly four times, each experience a memorable one. How can I verbalize this amazing meat? I'd say if you are a fan of salty meats, you will not be disappointed by the dense flavor. I'd also say that texture is an important selling point- more solid and meaty than other poultry; more delicate than beef. Thirdly, it is neither greasy nor the least bit dry. Not at all watery like many sad sandwich meats. The perfect balance. I feel that this sandwich doesn't need that many ingredients, as the duck is such a solid foundation. Little fanfare is required to make this sandwich a wholly satisfying experience.
I'm sure it's clear that I enjoyed my sandwich. Until we meet again, dear duck.....
Saturday, September 27, 2008
Salty Meats, Wedding Edition
I am going to write a separate post about the wedding and the wedding food from Schmat instead of using the comments option because I think we all have a lot to say.
First, let me say the wedding itself was very lovely and I felt it represented our friends and who they are. It was classy, fun, elegant and simple all at the same time. And our bride was beautiful. I can honestly say, I don't think I've ever seen her happier.
Onto the food! (and booze!) The food. Well I for one would just like to quote Rose here "A secret stash of cheese!" that is what awaited us in the bridal room at The State Room. It was delic. And it was even more delic when we went into the room to bussel the wedding dress and we needed some extra energy to achieve that task. Yes secret stash of cheese!
We entered the cocktail hour (white wine only - to keep us from 1) spilling and 2) staining our teeth red before photos) anxiously awaiting the brie en croute. I was staring at the table - where are you oh melted cheesy goodness? Sadly, it was not yet ready for me. From there I moved on to prosciutto wrapped around melon balls. One of my favorite snacks. And the fresh mozz and tomatoes that Schmat described. I agree with Schmat here, the presentation was amazing. It was not only lovely but very easy to eat! I did not have the shrimp glasses, but people (the boys) seemed pretty excited about them during photos. I also did not get the kobe beef things that Schmat was immediately raving about. I am sad about that, I am not going to lie.
Following photos, the brie and I saw each other across the room. Our eyes met and we moved rapidly towards one another. It was amazing. Perfectly melted and scooped up with our wonderful crackers. The conversation at our cocktail table stopped as we all dug into the two plates in front of us and chowed down. We were then called into dinner.
Dinner was fabulous. I loved the fact that it was a buffet (also b/c I got to go through the line first! Yeah Bridal Party!). Why did I love buffet? Let me tell you why - it kept folks moving, talking and honestly didn't take forever to wait for food for plates to be cleared etc. I am officially a fan.
The actual food - delicious. The asian stand was my favorite. I had the tuna - amazing - with a ginger soy dressing, , fresh veggie rolls, pork shumai. I skipped the pasta entirely but had some salad from that stand and some veggies, which were amazing. Then I saw my other love - lamb. I beelined for it. My dress had a poofy skirt which I am extremely grateful for b/c it meant I could eat whatever I wanted and no one would see Olivia sticking out! (And it had pockets! But this blog is about food, not about fashion.) The lamb and au jus were great. Perfectly medium rare. Yummy. I can still taste it.
Drinks wise...I think the bartender hated us a little, but that's cool. Whatevs. The bar by the band did not get much action - but the other guy seemed okay and supported my vodka cranberries (or as Nicole liked to say "JE's drink of choice!"). For some reason the cranberry leaves me feeling less like shit the morning after - which is more than I can say for some of our other friends. I also loved the enormous glasses the drinks were served in - less trips to the bar, more time to shake my booty with some of the greatest dancers EVER. Thumbs up, State Room!
Rehearsal Dinner. Rehearsal Dinner food was also delic. It featured some amazing salty meats! I like salty meats if you can't tell. We started with a lovely antipasto plate with salty meats, asparagus and artichokes. Three of my favorite things. They were delicious and fresh.
We then were served butternut squash ravioli, veal/chick parm and mini tiramisu. There was more food there but I may need some help from my co-bloggers to remember it all. Overall though it was great - not too much and not too little. Service was great and "my favorite man" (the waiter) kept filling my red wine glass. God bless him.
Here's to the lovely couple, good food, good drinks and amazing friends!
First, let me say the wedding itself was very lovely and I felt it represented our friends and who they are. It was classy, fun, elegant and simple all at the same time. And our bride was beautiful. I can honestly say, I don't think I've ever seen her happier.
Onto the food! (and booze!) The food. Well I for one would just like to quote Rose here "A secret stash of cheese!" that is what awaited us in the bridal room at The State Room. It was delic. And it was even more delic when we went into the room to bussel the wedding dress and we needed some extra energy to achieve that task. Yes secret stash of cheese!
We entered the cocktail hour (white wine only - to keep us from 1) spilling and 2) staining our teeth red before photos) anxiously awaiting the brie en croute. I was staring at the table - where are you oh melted cheesy goodness? Sadly, it was not yet ready for me. From there I moved on to prosciutto wrapped around melon balls. One of my favorite snacks. And the fresh mozz and tomatoes that Schmat described. I agree with Schmat here, the presentation was amazing. It was not only lovely but very easy to eat! I did not have the shrimp glasses, but people (the boys) seemed pretty excited about them during photos. I also did not get the kobe beef things that Schmat was immediately raving about. I am sad about that, I am not going to lie.
Following photos, the brie and I saw each other across the room. Our eyes met and we moved rapidly towards one another. It was amazing. Perfectly melted and scooped up with our wonderful crackers. The conversation at our cocktail table stopped as we all dug into the two plates in front of us and chowed down. We were then called into dinner.
Dinner was fabulous. I loved the fact that it was a buffet (also b/c I got to go through the line first! Yeah Bridal Party!). Why did I love buffet? Let me tell you why - it kept folks moving, talking and honestly didn't take forever to wait for food for plates to be cleared etc. I am officially a fan.
The actual food - delicious. The asian stand was my favorite. I had the tuna - amazing - with a ginger soy dressing, , fresh veggie rolls, pork shumai. I skipped the pasta entirely but had some salad from that stand and some veggies, which were amazing. Then I saw my other love - lamb. I beelined for it. My dress had a poofy skirt which I am extremely grateful for b/c it meant I could eat whatever I wanted and no one would see Olivia sticking out! (And it had pockets! But this blog is about food, not about fashion.) The lamb and au jus were great. Perfectly medium rare. Yummy. I can still taste it.
Drinks wise...I think the bartender hated us a little, but that's cool. Whatevs. The bar by the band did not get much action - but the other guy seemed okay and supported my vodka cranberries (or as Nicole liked to say "JE's drink of choice!"). For some reason the cranberry leaves me feeling less like shit the morning after - which is more than I can say for some of our other friends. I also loved the enormous glasses the drinks were served in - less trips to the bar, more time to shake my booty with some of the greatest dancers EVER. Thumbs up, State Room!
Rehearsal Dinner. Rehearsal Dinner food was also delic. It featured some amazing salty meats! I like salty meats if you can't tell. We started with a lovely antipasto plate with salty meats, asparagus and artichokes. Three of my favorite things. They were delicious and fresh.
We then were served butternut squash ravioli, veal/chick parm and mini tiramisu. There was more food there but I may need some help from my co-bloggers to remember it all. Overall though it was great - not too much and not too little. Service was great and "my favorite man" (the waiter) kept filling my red wine glass. God bless him.
Here's to the lovely couple, good food, good drinks and amazing friends!
Monday, September 22, 2008
wedding wonderland
So many memories, so many emotions. Of course, I am talking about our dear friend's wedding. Thankfully, this is a place where we talk with our mouths full, so I am relieved from discussing all of the amazing mixed feeling that come along with such a big event, and I can limit myself to discussing perhaps the best wedding food ever.
My highlights (in no particular order):
1. butternut squash ravioli from rehearsal dinner. i hate squash, yet continue to think about these little nibbles.
2. kobe beef thingies at reception cocktail hour. yum. i feel that i demonstrated amazing self-control, as it did not steal the tray from the server and run out of the room to devour them all in privacy. i looked it up on the reception place website- it was a fried wonton, topped with a little slice of kobe beef carpaccio, topped with scallion creme fraiche. i think that this is my answer to the question "if you could eat only one food for the rest of your life, what would it be?"
3. tuna tartare at reception "asian pagoda station".
4. chocolate ganache filled cream puff things
5. "shrimp in a glass" passed items at cocktail hour. i can't even remember exactly what they were- shrimp somehow stuffed? corn salsa at bottom of glass? they get major points for presentation. also very tasty.
6. caprese salad amuse bouche- not really an original item as this flavor profile has been en vogue for the past several years. they get mad points, however, for presentation and for translating a standby into a perfect single bite: cherry tomato layered as follows on amazing stiff blade of grass type skewer: tomato half, basil leaf, fresh mozz slice that is same diameter as tomato, other tomato half.
7. although wedding food was delicious, feel that rehearsal dinner edges it out for the best overall meal of the weekend. several courses, perfect pacing...i was perfectly satisfied but not overstuffed. and of course, am still very proud of-----
8. the time i wrapped salami around a piece of fresh mozz from the antipasto plate at rehearsal dinner. sheer genius.
My highlights (in no particular order):
1. butternut squash ravioli from rehearsal dinner. i hate squash, yet continue to think about these little nibbles.
2. kobe beef thingies at reception cocktail hour. yum. i feel that i demonstrated amazing self-control, as it did not steal the tray from the server and run out of the room to devour them all in privacy. i looked it up on the reception place website- it was a fried wonton, topped with a little slice of kobe beef carpaccio, topped with scallion creme fraiche. i think that this is my answer to the question "if you could eat only one food for the rest of your life, what would it be?"
3. tuna tartare at reception "asian pagoda station".
4. chocolate ganache filled cream puff things
5. "shrimp in a glass" passed items at cocktail hour. i can't even remember exactly what they were- shrimp somehow stuffed? corn salsa at bottom of glass? they get major points for presentation. also very tasty.
6. caprese salad amuse bouche- not really an original item as this flavor profile has been en vogue for the past several years. they get mad points, however, for presentation and for translating a standby into a perfect single bite: cherry tomato layered as follows on amazing stiff blade of grass type skewer: tomato half, basil leaf, fresh mozz slice that is same diameter as tomato, other tomato half.
7. although wedding food was delicious, feel that rehearsal dinner edges it out for the best overall meal of the weekend. several courses, perfect pacing...i was perfectly satisfied but not overstuffed. and of course, am still very proud of-----
8. the time i wrapped salami around a piece of fresh mozz from the antipasto plate at rehearsal dinner. sheer genius.
Monday, September 15, 2008
Cheese & Bread...and wine.
This weekend (and really most of last week too) I ate my favorite things very often - cheese and bread. It was kicked off with a little cheese and bread themed bday outing (thanks rose!). Then wrapped up at my favorite little restaurant in NYC. A place that seriously can bring tears to my eyes I love it so much.
On Sunday I had essentially the greatest grilled cheese ever. It's three cheeses and truffle oil. Truffle oil is god's gift to food. It makes even the most simple things amazing. I encourage you to rush out and order something with truffle oil immediately.
Oh and don't forget the bottle(s) of wine - which also make Sunday afternoons much more enjoyable!
On Sunday I had essentially the greatest grilled cheese ever. It's three cheeses and truffle oil. Truffle oil is god's gift to food. It makes even the most simple things amazing. I encourage you to rush out and order something with truffle oil immediately.
Oh and don't forget the bottle(s) of wine - which also make Sunday afternoons much more enjoyable!
Friday, September 12, 2008
Tofutti Pfui
Typically I like full dairy treats. Love ice cream. Love yogurt, cheese. Enjoy milk and cereal or milk and cookies. One of my friends is intolerent of the lactose, so every once in awhile I purchase a non-dairy treat for her enjoyment, but also for mine because they are actually quite good. I like the tofutti cuties best.
But THIS time i failed BIG time. I got Vanilla Almond Bark flavored tofutti. I imagined vanilla base, almonds, chocolate. But it tasted like chocolate covered cherries. Somewhat of a disappointment but I managed to choke it down nonetheless with some hershey's chocolate syrup.
But THIS time i failed BIG time. I got Vanilla Almond Bark flavored tofutti. I imagined vanilla base, almonds, chocolate. But it tasted like chocolate covered cherries. Somewhat of a disappointment but I managed to choke it down nonetheless with some hershey's chocolate syrup.
MY Homemade Tacos
I, too, love the homemade Taco. I think my love for them emerged out of the Taco Bell visits during crew trips sophomore year. Always the double decker taco supreme for me. It's the refried beans on the soft shell wrapped around the hard shell that makes me swoon. I think i ate this concoction practically every day for lunch from the taco bar at the Skidmore dining hall.
here is what i do now...
Ingredients:
some black beans sauteed with some onion, garlic, tomato and hot pepper
reheated refried beans
avocado
plain greek yogurt (i like greek yogurt because it is *like* sour cream yet i could eat it with fruit should i so desire. multi-purpose.)
cheese
hard shells
taco size soft shells
Assembly:
schmear refried beans on a soft shell
wrap the soft shell around the hard shell so the beans stick to the hard shell
put the black bean mixture in the hard shell
sprinkle with cheese
add avocado
add greek yogurt
here is what i do now...
Ingredients:
some black beans sauteed with some onion, garlic, tomato and hot pepper
reheated refried beans
avocado
plain greek yogurt (i like greek yogurt because it is *like* sour cream yet i could eat it with fruit should i so desire. multi-purpose.)
cheese
hard shells
taco size soft shells
Assembly:
schmear refried beans on a soft shell
wrap the soft shell around the hard shell so the beans stick to the hard shell
put the black bean mixture in the hard shell
sprinkle with cheese
add avocado
add greek yogurt
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