Sealed With A Quiche
Broccoli & Cheddar Quiche | with Side Salad and Home Fries | Dorrian's Red Hand | 1616 2nd Ave. (at 84th St.) | 212.772.6660 | dorrians-nyc.com
L'Afrique? C'est Chic!
...A plentiful and aromatic dish, this was another tasty winner. You could really taste the melange of flavor influences, a hint of mustard in the marinade, some sweeter spices—nutmeg maybe—mixing with spicier ones, and the barely-on-the-bone lamb, with its deeper but not gamier flavor, possessing the quality of imparting its leaner meat's flavor, as well as its fatty flavors (most meats really heavily on its fat content alone for flavor).... [Full post]
Quick Post | Pesto Change-o
...I prepared a box of couscous, first sautéing sliced garlic and pine nuts in butter in the bottom of a medium-sized pot, then using water and apple juice as my liquid, letting it boil, stirring in the dry couscous, taking it off the heat. Then, after letting it steam itself to doneness, fork fluffing it with a little extra butter and some diced mint leaves, spooning on a plate, topping it with the red snapper, and serving it with oven-toasted pita bread brushed with a rosemary-honey-olive oil mixture.... [Full post]
Down For Chinatown
... With the unfortunate exception of the shrimp paste (better in idea than in execution), this dish was quite a winner. The pork and beef were nicely seasoned and tender, and were enjoyed more with wrapped in the lettuce with a leaf each of basil and mint, some rice noodles, and a drizzle of house-made vinegar dipping sauce. The springs deftly crispy and not greasy on the outside and chock full minced veggies and meat on the inside.... [Full post]
Hot Belly and Flaming Hare
...Your first question, probably: What did the rabbit taste like? I could usually tell you. I've had it once before, in a stew, and in that particular application, it was only subtly gamey, and it absorbed the flavors of the broth and vegetables that surrounded it.... [Full post...]
What Up, Home Slice?
...Many of the these places have continued the evolution of the vegetable slice, which, back in the day, started with just peppers and/or onions, then mushrooms, then eggplant, then spinach, then broccoli.... [full post]
Ging-ing It
...The shrimp were big and tasty, fried in a tempura-like batter that was not at all oily. The dumplings were light, with a nice non-gummy dough and a fully seasoned pork filling that require less soy dipping sauce than most dumplings do. The eggrolls were prepared more modernly, with a lighter yet crispier wrapper, and were nicely complimented by spicier- and fruitier-than-usual duck sauce.... [cont.]
