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Gastroliaison | gastroliaison.com Reviews
https://gastroliaison.com
Highly opinionated restaurant reviews, food reviews and recipes from someone who knows food and is extremely critical. Cut through the hype, get a truly educated opinion on the food around us, and unleash the fat man hiding inside you (but don't get fat).
gastroliaison.com
Gastroliaison: Recipe: Stuffed squash blossoms with ricotta, lemon zest and basil.
http://www.gastroliaison.com/2010/08/recipe-stuffed-squash-blossoms-with.html
Thursday, August 26, 2010. Recipe: Stuffed squash blossoms with ricotta, lemon zest and basil. In my ongoing effort to please my internist, and get her to stop muttering things like "impending gout" and other pesky phrases, I am trying to incorporate more vegetables in my life. I was meandering around, thinking of what to serve my guests at an upcoming dinner party, and was pleasantly surprised come across a box of flowers I could eat. This solved two of my three quandaries. I'd say that went well. First...
Gastroliaison: August 2009
http://www.gastroliaison.com/2009_08_01_archive.html
Thursday, August 13, 2009. Bar Review: Wilfie and Nell. The Short of it. This is a great place to go with some friends for some bar food and beer. Early arrivals mean quiet space, as the night drags on it fills and gets too loud to have a conversation below a soft shout. The food is hit or miss, but when its a hit it's great. The decor is that contrived gastro. Pub/urban farmhouse oasis that one can't seem to get away from, but it's a good little spot. AVOID: Anything with sausage, I mean it. These are g...
Gastroliaison: September 2009
http://www.gastroliaison.com/2009_09_01_archive.html
Saturday, September 26, 2009. Restaurant Review: The Shake Shack. The short of it:. If you've ever had a craving for the simpler times of the cheeseburger, before demand from the overpaid nimrods on wall street pushed it so far in complexity, size and cost, it somehow morphed into something Dr. Frankenstein would have been proud of. Look no further than the Shake Shack. You need to eat this burger, and you need to experience one of the great quintessential NY dining experiences. Sweet, 43rd already!
Gastroliaison: December 2009
http://www.gastroliaison.com/2009_12_01_archive.html
Wednesday, December 2, 2009. The Breslin Bar: Restaurant Review/Soft Opening. Stepping into my favorite bar in the lobby of the Ace Hotel, I was pleasantly surprised to see the Breslin was having its soft opening. So of course I had to go. Same owners as The Spotted Pig, but no horrendously long wait in line with a slew of foodies? Wait, so next I bring the food to the. ummm. Charcuterie from Left: head cheese, rabbit with prune, rustic pork with pistachios, ginea hen with morels. The Poussin had a super...
Gastroliaison: Restaurant Review: Benchmark. Setting the bar to new lows.
http://www.gastroliaison.com/2010/06/restaurant-review-benchmark-setting-bar.html
Wednesday, June 9, 2010. Restaurant Review: Benchmark. Setting the bar to new lows. That arrow points down for a reason. I set off on a beautiful Tuesday night, with high hopes, for this little spot behind Loki Lounge. Now, I wanted to give Benchmark the best possible chance, and as we all know, Tuesday is a great night for a restaurant to shine. Why? That smear on the right? Vadouvan Yogurt. That's ostentatious for overpowering curry paste. And I thought "blackened" went out in '83? Gosh I'm out of touch.
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chouxettes: September 2011
http://chouxettes.blogspot.com/2011_09_01_archive.html
Tuesday, September 6, 2011. Makes one 9 inch round cake). 1 pound apricots, halved. 188; cup white sugar. 2 lengths of lemon peel. 189; cup brown sugar. 9 tbsp olive oil. 1 tsp hazelnut oil. 1 ½ cup flour. 189; cup cornmeal. 189; tsp baking soda. 189; tsp salt. 189; cup milk. Preheat oven to 350 degrees F. Butter a springform pan and set aside until ready to use. Pour batter into prepared cake form. Nestle halved apricots into the batter, creating a roughly circular pattern. It is best eaten the day it i...
chouxettes: Apricot Cake
http://chouxettes.blogspot.com/2011/09/apricot-cake.html
Tuesday, September 6, 2011. Makes one 9 inch round cake). 1 pound apricots, halved. 188; cup white sugar. 2 lengths of lemon peel. 189; cup brown sugar. 9 tbsp olive oil. 1 tsp hazelnut oil. 1 ½ cup flour. 189; cup cornmeal. 189; tsp baking soda. 189; tsp salt. 189; cup milk. Preheat oven to 350 degrees F. Butter a springform pan and set aside until ready to use. Pour batter into prepared cake form. Nestle halved apricots into the batter, creating a roughly circular pattern. It is best eaten the day it i...
chouxettes: Mercado Central de Valencia
http://chouxettes.blogspot.com/2011/08/mercado-central-de-valencia.html
Monday, August 15, 2011. Mercado Central de Valencia. Every town I visit, I try to pop in at the local market. I find, it is the fastest way to familiarize myself with the local foods and kitchen practices of any given town. I am always amazed with the variety of the products and the enthusiasm of the vendors. In theory, markets should all operate on the same basic principles but in practice, it seems that every market is truly original. Mercado Central de Valencia. Subscribe to: Post Comments (Atom).
chouxettes: November 2011
http://chouxettes.blogspot.com/2011_11_01_archive.html
Tuesday, November 8, 2011. September Weekend in Catalonia. The sudden snowstorm last week caught me by surprise. I found myself wholly unprepared for the onslaught of sleet and wet snow. Tromping around Midtown in a pair of canvas sneakers, I was longing for hot September weekends in the Catalan countryside. It seems almost cruel now to flip through my photos, when out my window, the changing leaves are blowing wildly in the wind. Links to this post. September Weekend in Catalonia. Devon and Michelle, Mi...
chouxettes: Michelle
http://chouxettes.blogspot.com/p/michelles-posts.html
Valencia, Spain: Horchata. Mercado Central de Valencia. Queviures J. Murria. Chocolate and Sea Salt Tostadas. Coconut and Sea Salt Brownies. Red Onion and Cherry Tomato Pizza. Chocolate Chip Cookies - Crispy Style. Mallorca, The Real Ensaimada. Pan Roasted Zucchini Sandwiches. Fira De Bellcaire, Barcelona. Softly Scrambled Eggs with Fava Beans. Mushroom and Garlic Pizza. Blood Orange Olive Oil Cake. A Restorative Day Trip. Veal Chop with Wild Mushrooms. Mini Chocolate Walnut Cakes. On Food and Cooking.
chouxettes: June 2011
http://chouxettes.blogspot.com/2011_06_01_archive.html
Saturday, June 25, 2011. Last November, fresh off of six weeks of intensive Spanish lessons, I tested my new skills at my first Barcelona dinner party. Seated with eight other guests around a large wooden table and a generous dinner of wild mushroom risotto and braised chard, I listened to the excited chatter. The conversations moved quickly and fluidly. I strung together snippets of phrases and pieces of dialogue, my tongue stilled by their effortless chatter. The real surprise of the excursion was that...
chouxettes: October 2011
http://chouxettes.blogspot.com/2011_10_01_archive.html
Wednesday, October 12, 2011. Since returning, I have spent many afternoons trying to organize the room: wedging books into shelves and jamming clothes under the bed. Sorting through my digital folders, I found this post from last autumn that I never put up. It is amazing how much changes in a year. Wild mushrooms are still a priority but perhaps not as important as securing that elusive full-time job or a perfect apartment. It would have been easy to make this a purely Spanish dish, stuffed with wild Cat...
chouxettes: July 2011
http://chouxettes.blogspot.com/2011_07_01_archive.html
Friday, July 22, 2011. Last year around this time I half put together this recipe for chouxettes. then time went by and it was past blueberry season, and I decided to hold off. This recipe is meant for this time of year, when you can get fresh, inexpensive blueberries. It’s pretty festive too, if you are into 4th of July themed foods. You can double the recipe and make it in a 9”x13”, as pictured here. 190; Cup Sugar. 188; Cup Soft Butter. 189; C Milk. Sift together and stir in:. 2 tsp Baking Powder.
chouxettes: Recipe Archive
http://chouxettes.blogspot.com/p/recipe-archive_25.html
Red Onion and Cherry Tomato Pizza. Mushroom and Garlic Pizza. Delicious Addictive Potato Bread. Tomato and Mushroom Focaccia. Fig and Cheese Pizza. Chocolate Chip Banana Bread. Softly Scrambled Eggs with Fava Beans. Eggs over Bacon-Infused Croutons. Pearl Onion and Haricot Vert Frittatina. Grilled Cheese with Caramelized Onions and Mushrooms. Monsieur and Madame Croque. Blue Cheese and Apple Tartine. Aunt Lynaire's Scottish Scones. Slow-Poached Egg with Miso Butter. Devon's Granola Three Ways. Grown-up M...
chouxettes: Fried Zucchini Blossoms
http://chouxettes.blogspot.com/2011/08/fried-zucchini-blossoms.html
Friday, August 5, 2011. Though the vendor gave me a full tutorial on zucchini blossom preparation and a number of good ideas, a wave of panic set in as soon as I entered my kitchen. I scanned the internet for assistance; but it only brought a more intense wave of panic. Do I have female or male zucchini blossoms? What exactly do plant reproductive organs look like and do I need to remove them before deep-frying? Serves 4 (at 3 a piece). 400 g carbonated water. 189; tsp salt. Fill one large pot with oil&#...
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Gastroliaison
Thursday, December 16, 2010. Recipe: Quick Roast Broccoli. Garlic and lemon are a perfect pair for these little green flowers, but I wanted these flavors spread evenly all over the florets, and to have a chance to really develop. A quick toss in olive oil and lemon (while delicious) before a blast in the oven wasn't gonna cut it. The key here is to once again tap our friend fat, and use him to bring us some flavor that would otherwise be unavailable to us. As I have said before. Set the oven at 400.
gastroliArt! il Blog di Vincenzo Nisio
Olio, domande e risposte. Lunedì 17 agosto 2015. Gli Ulivi, nessun altro come loro. Quale altro albero produttivo permette di poter utilizzare terreni abbandonati o semplicemente non adatti ad altre coltivazioni? Nessuno, credo, e oltretutto potrebbe essere una valida alternativa per gli agricoltori che hanno necessità di riconvertire la produzione aziendale. Salvare l’olivicoltura di montagna è lungimirante, ma incrementarla è saggio. L'arte di fare olio. Sabato 8 agosto 2015. E’ giusto che l̵...
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GastroNomia. Lectura
En esta página encontrarás. Libros, artículos y noticias, crítica y opiniones, . todo de temática culinaria. CIENCIA DE LOS ALIMENTOS. LIBROS DE CINE Y GASTRONOMÍA. LIBROS DE MATERIAS PRIMAS. LIBROS DE TÉCNICAS CULINARIAS. Domingo, 11 de noviembre de 2012. EL LIBRO DEL HOJALDRE. Publicado por Gastro Nomia. Jueves, 1 de noviembre de 2012. MANGA Y COCINA. XVIII Salón del Manga. El Salón del Manga de Barcelona este año está centrado en la gastronomía. Se celebra en Barcelona los días 1, 2, 3 y 4 de Novi...
