Join the Institute of Culinary Education this Saturday, on a walking tour of Astoria Queens. Learn about the local Mediterranean cuisine with visits Fishmongers, grocers, butchers and more. Get details and purchase your $75 ticket here. Starts at 11am.
This Sunday Black Rabbit Bar in Greenpoint is hosting a Lobster Roll and Maine Beerfest. Join them for Allagash beers and yummy lobster.
The Franks have expanded into retail and opened: Prime Meats Delicat-essen and Provisions – a small storefront next door to Prime meats, stocked with pantry supplies and a deli case filled with meats and sausages.
You’ll also find our fave Frankies-branded olive oil.
Dessert at our Supper was set up on a table for guests to enjoy, included was a Jean Louis Cheese paired with a
Citrus Marmalade – perfectly creamy, and decadent. Camille made beautiful homemade chocolates- which we also wrapped as favors for our guests to take home. And of course, Lavender Cream
Croquembouche made by Ali Kantor at Papery and Cakery – c’est magnifique!
The meal from our supper was paired with the most wonderful wines from Man-Lai Fine Wines, all of which are available for purchase on their site. Man Lai hosts a great selection of wines from artisanal and mostly organic wineries.
Below is the detailed pairing we served with each course, we hope this will make things a bit easier for you if you decide to recreate the meal at home – and as always, please let us know your thoughts !
Amuse Bouche :: Caviar, Yogurt Sphere
Pairing :: Castello Carboncine Prosecco
Origin: Italy- Treviso
Description: A natural fermentation sparkling wine of gentle body and fruity perfumes.
Pale straw color. Pears and golden apples. Light and crisp.
Entree :: Roasted Leg of Lamb pistachio, petals
Pairing :: Xavier – Cotes du Rhone- 2007 (we served this slightly chilled)
Origin: France
Varietal: 50 % Grenache- 30% Syrah- 20% Mourvedre
Type: Medium body juicy,
Description: Deep ruby red, bright color. Red fruit, black fruit, flowers and spices.Pepper with hints of mint. Explosive and fruity.
Our old favorite New Amsterdam Market is up and running this Saturday in the South Street Seaport ! The vendors will be showing an extra effort for the City of Water Day, with all sorts of top notch picnic provisions
Shelburne Farms is the place for Cheese lovers this weekend. Head to Shelburne Vermont this Sunday July 25th, and be treated to cheeses demos and talks from the likes of Murray’s and Forrmagio.
Food For Thought :: $41 (at least $30 of which will go to the cause) have some mint juleps, beer, food courtesy of the Cleaver Company, and live music. Buy tickets here
This flavorful lamb dish is a total show stopper: abundant in fresh herbs and topped with this delicious pistachio sauce. If you haven’t used fennel pollen before, you can pick some up at Kalyustan’s.
We garnished the dish with borage flowers, which you can find at the union square market this summer. Full recipe below.
This recipe for Bluefish En Papillote is quite easy and impressive. Camille created 2 large servings and we passed it around family style.(Recipe below)
If all this food is getting to you, we are pleased to let you in on a little secret- Our friend Camille is doing another pop-up restaurant. This one will be an Argentinian bbq blending Latin influences and spice with a natural and smoky flavor. Advanced tickets are available here – so go snag some, they will sell out quickly.
This Spring Slaw is a lovely light addition of raw elements to the menu. The sweetness of the peas and cornbread along with the cumin and mint create a wonderful layering of flavors. Recipe Below, enjoy.
The Second Course at the Hunger was a lovely Crudo of Fluke with hemp seed and Persian lime. This was the first time we’d seen Persian Limes, (similar to a key lime) but less acidic and tart. They are available dried at Kalyustan’s . A small grating of this over top goes a long way. Click recipe card below for more.
For the amuse I pulled inspiration from the classic salmon, caviar and sour cream combo. I made gravlax the night before the class and cut thin slices of which I set on pumpernickel croutons. I wanted to incorporate a small element of a molecular gastronomy by way of a sphere. Spherification is the process of shaping a liquid into a spherical shape using alginate. We made yogurt spheres in class and placed them a top of the gravlax and lastly topped the amuse with a healthy spoonful of caviar and onion blossoms.
The Amuse from our dinner was so delicious, and so lovely to look at as well. Camille made a gorgeous black sea salt butter, and served it alongside french radishes. She also created homemade ricotta with cumin & red peppercorn. The result was a perfectly decadent but summery starter. We served both with a lovely french bread, family style. Click on the recipe card below for both recipes. Bon Appétit !
Join the Institute of Culinary Education this Saturday, on a walking tour of Astoria Queens. Learn about the local Mediterranean cuisine with visits Fishmongers, grocers, butchers and more. Get details and purchase your $75 ticket here. Starts at 11am.
This Sunday Black Rabbit Bar in Greenpoint is hosting a Lobster Roll and Maine Beerfest. Join them [...]
Dessert at our Supper was set up on a table for guests to enjoy, included was a Jean Louis Cheese paired with a
Citrus Marmalade – perfectly creamy, and decadent. Camille made beautiful homemade chocolates- which we also wrapped as favors for our guests to take home. And of course, Lavender Cream
Croquembouche made by Ali Kantor [...]
The meal from our supper was paired with the most wonderful wines from Man-Lai Fine Wines, all of which are available for purchase on their site. Man Lai hosts a great selection of wines from artisanal and mostly organic wineries.
Below is the detailed pairing we served with each course, we hope this will make things [...]
Our old favorite New Amsterdam Market is up and running this Saturday in the South Street Seaport ! The vendors will be showing an extra effort for the City of Water Day, with all sorts of top notch picnic provisions
Shelburne Farms is the place for Cheese lovers this weekend. Head to Shelburne Vermont this Sunday [...]
1 bunch each. mint, cilantro, parsley – all large stems removed
4 springs of rosemary – leaves plucked off from main stems
1 bulb of garlic
2 tbl fennel pollen
¾ cup olive oil
2 tbl freshly ground black peppercorn
sea salt
1 medium size leg of lamb, boned
The night before season prep;
1. In a food processor add all the herbs along with 5 cloves of garlic and ¼ c of olive oil to form a paste.
2. Roll out the lamb and spread the fennel pollen, peppercorn and 3/4 herb paste.
3. Roll the leg up loosely with twine.
4. Spread remainder of the paste around the outside and cover and refrigerate overnight.
5. 1 hour before roasting remove from refrigerator so that it can come up to temp.
6. Preheat oven to 450 degrees
7. Halve remainder of garlic cloves, with a small knife puncture wholes throughout the roast and stud it the garlic cloves.
8. Salt the roast liberally and shower it remainder of olive oil.
9. Place in oven- after 3o minutes lower oven to 325 and continue roasting till an internal temp of 120 degrees is reached.
10. Remove and allow to rest for 15-20 minutes before slicing.
Serve with pistachio sauce and petals, we used borage.
Pistachio Sauce
2 c. pistachios, chopped course
1 c. chopped herbs
1/3 c. sherry vinegar
1 c. olive oil
sumac and salt to taste
4 fillets of bluefish
fennel pickle
olive oil
maldon salt
4 pieces of parchment paper
1. Prepare pickle night before.
pickle recipe –
Slice thinly lengthwise 1/2 bulb fennel, 1 small onion, 3 thai bird chili (de-seed chili for milder results). Make the pickling solution by adding 1 cup cider vinegar, 1/3 cup sugar, 1tbl mustard seed in a sauce pan and heat gently until sugar dissolves. Pour over veggies and refrigerate.
2. Preheat oven to 450 degrees.
3. Measure the length of the fish. Cut 4 pieces of the paper double the size of the fish. Fold each cut piece and cut so that it form a heart shape when opened. Lay the fish on one side of the heart, drizzle olive oil liberally and salt. Top with ¼ of the pickles. Fold the other half over and crimp the edges to seal. Bake until pouch puffs up, about 15 minutes.
Recipe :: Spring Slaw
sweet peas, torn cornbread, mint-cumin vinaigrette
Serves 4
1 cup fresh sweet peas – thinly sliced on the bias
1 1/5 cup white cabbage – thinly sliced
1 cup arugula
1 1/2 cup frisse
micro daikon radish sprouts
lots of torn mint
toss it with a cumin vinaigrette
Cornbread Croutons
we toasted rough cut cornbread cubes with olive oil and chili pepper powder for about 10-15 minutes at 350 degrees
Vinaigrette
½ cup honey
¼ cup apple cider vinegar
Juice of 1 lemon
1 tsp cumin
¾ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
In a small bowl, whisk together honey, vinegar, lemon juice, and cumin. Slowly whisk in olive oil to form an emulsion.
Season with salt and pepper.
Second Course
Crudo of Fluke
hemp seed, Persian lime
Serves 4
1 medium fillet of fluke
juice of one orange
juice of one lemon
¼ cup olive oil
1 tbl toasted hemp seeds
1 tsp maldon salt
1 dry Persian lime
nasturtium petals or microgreens
1. Chill a nice size platter or individual appetizer plates in the refrigerator as well as the lemon and orange juices.
2. Cut the fluke into super thin slices preferably with a sushi knife.
3. Spoon orange juice onto the platter/plates. Use only enough oj to cover plate with a thin amount. Arrange the fluke slices over the juice
4. Drizzle with olive oil and a generous sprinkling of toasted hemp seeds.
5. Follow with lemon juice salt to taste.
5. Using a microplane grate a small amount of the Persian lime over each slice.
6. Garnish with edible petals or microgreens.
In Camille’s Words:
For the amuse I pulled inspiration from the classic salmon, caviar and sour cream combo. I made gravlax the night before the class and cut thin slices of which I set on pumpernickel croutons. I wanted to incorporate a small element of a molecular gastronomy by way of a sphere. Spherification is the [...]
Recipe :: Black Sea Salt Butter
2 sticks of butter
Zest of 1 lemon[SundaySuppers_hunger_007]
1 tbl black Hawaiian sea salt
Using room temp butter mix in the lemon zest. Spread a sheet of clear wrap about 2 feet wide, place the mixture on it lengthwise. Make a canal within and sprinkle the sea salt. Work quickly otherwise the charcoal from the salt will begin to smear. Pull plastic over to fold and roll to form. Puncture a few holes to release air bubbles. Twist the ends. Chill.
Recipe :: House Made Ricotta with cumin & red peppercorn
1 gallon good quality fresh whole milk
1 cup heavy cream
2 tsp tsp citric acid
1 tsp sea salt
1. Put all ingredients in a non-reactive pot.
2. Heat to 195 degrees. Stir often to avoid scorching.
3. When curds and whey separate turn heat off and let set for 5 minutes.
4. Line a colander with butter muslin. Ladle the curds gently into cloth.
5. Tie the cloth into a bag and hang to drain for ½ hour or more depending on the desired consistency.
6. Upon serving drizzle with primo olive oil, freshly crushed red peppercorn and cumin.
