HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, September 26, 2013

Since I'm on my way there today, a recipe for Quebec’s own Poutine (French Fries with Gravy and Cheese)

"Poutine", a fine "mess" and Quebec's gift to Gastronomy...
or Gluttony as in this version from Au Pied de Cochon topped with Foie Gras
Vieux Montreal, a perfect base to explore Old and New Montreal
         As New Yorkers, we’re inclined to feel that our city is superior to almost everywhere else on earth.  And as far food goes, we’re the ultimate snobs. After all, there are now over 24,000 restaurants here  Who can hold a candle to that?

Monday, September 23, 2013

Two Ravioli Recipes so simple, I'm almost ashamed of myself: Lobster Ravioli with Creamy Tomato Sauce and Cheese Ravioli with Black Truffles and Mushroom Sauce

Lobster Ravioli with Creamy Tomato Sauce  
Cheese Ravioli with Black Truffles and Mushroom Sauce
Eataly's selection of fresh, stuffed pasta
is hard to beat.
One day I hope I’ll become wildly proficient in making my own Raviolis.  For the time being however, I keep thinking back to my Mother.  On the subject of store-bought substitutes for anything she didn’t have to make herself, she was wildly enthusiastic.  If you knew my mother, if only on this blog, you will remember that her philosophy was to spend the barest amount of time in the kitchen to maximize the time she could spend at the cocktail hour.  She was bold-faced about this and prone to saying things like: “If that little man at the Italian market makes ravioli, why on earth would I?  I mean, he would go out of business if all of sudden everyone started making ravioli.  And I would never want to be a party to that.”  So she kept the Italian market in business.  I suppose all I am doing here is picking up her torch, so to speak.   Besides, I very much doubt I can do raviolis better than the ones I’ve bought.  No surprise that the raviolis at Eataly, the massive Italian food market at Fifth Avenue and 23rd St., are ne plus ultra.  But I don’t turn up my nose at the Fresh raviolis at Fairway. The cheese ravioli featured in today’s post came fresh from King Kullen in Bridgehampton.  The lobster ravioli came from the shelves of Trader Joe’s.  Now you do have to make a sauce, which would have unnerved my mother.  But as I have long since given up two martinis before dinner, I find the sauce about as easy it gets when you’re getting dinner on the table.