HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Epicerie Boulud. Show all posts
Showing posts with label Epicerie Boulud. Show all posts

Monday, September 17, 2012

Our 325th Post! Melissa Clark's Quick Banh Mi with Pickled Carrots and Daikon


  
         Today marks another milestone on Chewing the Fat. It’s our 325th post and sometime in the very near future we will achieve our 300,000th page view.  Not bad for a couple of self-taught cooks who just love to bake and cook and have never had a lesson in our lives. But that was the whole idea when we started: If we can cook it or bake it, you can cook it or bake it.   And although it may appear that we are whizzes in the kitchen, I can quite promise you that Andrew and I do not share our bombs—our souffl├ęs that flop, our spice mixtures gone haywire, our cakes that didn’t rise.  We never publish anything that didn’t turn out right until it does turn out right.  I think this is why when we get comments from Mary in Oyster Bay, Kate in Alberta, Lauren in Dallas or Bubbles in Montreal, I am always so pleased that they really use the recipes we post, that their guests and/or husbands love their cooking.  So here’s to all of us who get our kicks in the kitchen, who love discovering new tastes, new adventures in cooking old favorites and new ways to please everyone who comes to our table. And one more thing:  Just when I think what can I possibly cook today? How can I find something new to share with our readers?  Along comes a recipe like today’s Banh Mi sandwich with its Pickled Carrots and Daikon.  And for the first time, I made my own pickles in all of 30 minutes flat.  And guess what? If I can make my own pickles, you can too. 

Wednesday, April 25, 2012

Orecchiette with Spicy Merguez Sausage




            Right down the street from us at 1900 Broadway, Daniel Boulud has carved a little fiefdom for himself.  It consists of two restaurants—Bar Boulud, which leans heavily on charcuterie, and Boulud Sud, Chef Boulud’s salute to Mediterranean Cuisine.  And then there’s Epicerie Boulud right on the corner between the two.  To me, Epicerie brings back memories of my time in Rome where stand-up bars are the rule rather than the exception.  So every time I stop by for one of their perfect Banh Mis, I feel as if I’ve gone back to Rome and lost about thirty years in the process.   At Epicerie Boulud, the gleaming marble counters are at the right height for standing with a glass of wine and whatever you fancy from the menu from breakfast til 11:00 pm.  Oysters on the half shell, lobster rolls, and excellent selection of salads, sandwiches, charcuterie including the most amazing sausages which are served encased in French rolls.  Among these are the spicy North African sausages, Merguez.  These red beauties are made with lamb and beef, and heavily spiced with North Africa’s signature harissa, a chili based sauce, as well as other spices such as sumac, fennel, and garlic.  One day this week, I decided that one lone Merguez sausage was not enough so I bought three of them and brought them home.