"The bagels — translated 贝谷 (beigu, or “precious wheat”) at Mrs. Shanen’s Bagels — are pretty decent. They are not simply rolls with holes that you find in some parts of the United States. These New York-style bagels, though slightly smaller, with a crisp crust and soft insides, are the product of a Brooklyn-bred Chinese-American entrepreneur, Lejen Chen, who wanted a taste of home when she moved to China. Ms. Chen has her share of fans. (Yes, bagels are Jewish, but they are more New York than they are Israeli or European. It was New Yorkers, after all, who brought bagels to Jerusalem.)"
Tuesday, December 23, 2008
Thursday, December 18, 2008
Catching up on La Tartine Gourmande: She went to Europe this summer and visited, among other places, France in September. This is a link to her posts from that month.
2008 September Recipes | La Tartine Gourmande
Recipes To Remember: Well it's the week before Christmas so I won't be making this anytime soon but it looks so nice I don't want to forget it when summertime produce comes back.
Travel to the South of France with a Boh�mienne | La Tartine Gourmande
Tuesday, December 16, 2008
Being on someone's mailing list is usually not that cool but I've found an exception. I bought some instant dashi last year and as a result I'm getting mail from ImportFood.com. Good stuff! They've sent me several good recipes so far and just today I followed a link to some videos they've done. Shot with a camcorder and narrated later they show various street vendors preparing local specialties like Pad Thai and Tom Yum soup. Everything is clear and well explained and if you want to see Thai food prepared it's hard to imagine anything better. Check out the videos and check out their products too.
Thai Street Vendor Video: Tom Yum / ImportFood.com
Thursday, December 11, 2008
Have I posted this before? I don't remember but I don't imagine that you do either. Anyways, I going to do it next week if I have time. Stay tuned.Chocolate & Zucchini: Cocotte-Roasted Chicken
Le Poulet de Muriel
1 large free-range chicken, about 2 kilos (4 pounds)
1 tablespoon olive oil
Fine sea salt, freshly ground pepper
1 large head garlic
1 organic lemon, cut in four quarters
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
Rub the skin of the chicken with olive oil, sprinkle it with salt and pepper on all sides, tie the legs together, and place the animal, breasts-side up, in a clay pot or cast-iron cocotte large enough to accommodate it. Peel the outer layers off the head of garlic to separate the individual cloves -- don't peel the cloves themselves. Arrange the cloves, lemon, and herbs around the chicken.
Put the lid on, slip the pot in the cold (not preheated) oven, and turn the oven on to 150°C (300°F). Bake for three hours, or until cooked through (if you have a meat thermometer, insert it in the inner part of a thigh: the chicken is done when the thermometer registers 82°C / 180°F), basting the chicken with its own juices every 45 minutes or so. If the skin of the chicken is still rather pale, remove the lid, turn the oven up to 220°C (440°F) or switch to the grill mode, and put the pot back in for 20 to 30 minutes, watching it closely, until the chicken is nicely golden.
Transfer the chicken to a cutting board, carve the different serving parts, and transfer to a warm serving dish (pour very hot water from the kettle into it and let stand as you cut the chicken). Transfer the juices, herbs, and cloves to a gravy boat, and serve immediately, with green beans and mashed potatoes.