I’ve been wanting to make this carbonara “pasta” dish (inspired by a dinner at Blue Hill Stonebarns) for more than a year, but didn’t have a julienned slicer. Enter my Cuisinart food processor — it was so simple and quick!
We started with the beet & goat cheese terrine above (2-mm slices of beets also done by my Cuisinart), with some salt and pepper cracked on top, with some drips of balsamic. Ate along with the beet, orange, and fennel salad pictured below. The dressing on top was a honey, olive oil, and riesling emulsification.
And then to the main — a bed of julienned zucchini and carrots, with a fried egg on top, and a drizzle (drench) of a pan-fried butter, bacon, chorizo, and heavy cream mixture.
We cheated a little with a previously-made dessert. Still had some of the roasted cherry and goat cheese ice cream I made a few weeks back. Here, paired with some Eggo waffle triangles and balsamic.
My first time cooking pumpkin! It’s incredibly cheap — only $1.81 for a small-mediumish pumpkin. On the menu: pumpkin puree soup (with a touch of maple syrup & dash of nutmeg); kale-grapefruit-roasted-pine-nut with goat cheese salad; julienned sweet yams roasted with olive oil, salt, and paprika (my Cuisinart food processor is the best purchase, ever); and finally — my first time making muffins, ever — French breakfast puffs, à la the Pioneer Woman, dipped in cinnamon & sugar, paired with a roasted pumpkin, five-spice ice cream. Mmm!
I’m loving the Fuji X100s.
[In honor of your visit to NYC, ickleruthiekins, I'm posting pictures from your visit from nearly 2 years ago!! Can't wait to see you again. ]
So ickleruthiekins came to visit, and we had a great time! Given the end of school, I had lots more time to hang out. First stop, Totto Ramen. Read the full post →
Dinner at the Meatball Shop! Decent meatballs. Here: risotto, naked balls with mushroom gravy, &
artichokes brussel sprouts.
The FNR Crew (minus Char).
One of my new favorite places, Sake Bar Hagi! Rollin’ with the FNR crew.
Juicy, juicy tontoro.
Grilled hamachi — not at all dry and haven’t had it better elsewhere. Mmmm…
Fried frog legs.
And then dessert!!! Honestly, my favorite place for green tea ice cream, everrr. The sesame ice cream is amazing as well.
Congrats on med school, T!
BCD Tofu dinner.
Pisticci’s brunch — penne, truffled eggs served with truffle oil & shaved prosiutto, lemon ricotta pancakes, and uova contadine.
Columbia University overpass.