Monday, May 16, 2011

Basil Pesto Pasta

Got a craving for pesto pasta? I did. It's still not quite basil season yet but this was satisfying enough for spring. Pesto is easy to make and looks so healthy and green....
With the benefit of tasting like cheese :)

Monday, May 9, 2011

Good Eats NYC: Rosanjin Kaiseki

Japanese is probably one of my favorite cuisines. So when the hubs surprised me with a reservation at Rosanjin for a kaiseki tasting menu, I was stoked. Kaiseki is a traditional multi-course Japanese dinner balancing taste, texture, and appearance. The chef focuses on fresh seasonal ingredients prepares them in ways to enhance their flavor and arranges the dishes like mini works of art.

Rosanjin is on a quiet street in our neighborhood and I've never noticed it before. It's a small restaurant of 7 tables in one room. It was intimate, quiet, but not deafeningly so and kind of felt like you were being served in the privacy of your own dining room.
Rosanjin
Our kaiseki consisted of 9 courses. They also offered larger and smaller menus as well.

Wednesday, May 4, 2011

Good Eats Paris: Les Pâtes Vivante

By day 3, my travel buddy and I were full of heavy, creamy French fare and needed detox or at least a break for both our stomachs and wallets. We popped into Les Pâtes Vivante, a Chinese noodle joint serving hand pulled Shanghainese style noodles complete with show. Listen to him slap the noodles on the table.
Les Pâtes Vivante has two locations - one on each bank. We went to the second location on the Left Bank. They have 2 seating areas - upstairs with the live noodle show and downstairs which was much quieter and looked to be reserved for larger parties. Do not fret if you are seated down there as they have a live video stream of the noodles so you can hear the real sound in the background and watch it on the flatscreen. The owner, an older asian woman, walked around greeting her regulars talking in beautiful French and making sure we knew how to use the slanted bowls ;)

Monday, May 2, 2011

Cook the Cover: Bon Appetit May 2010

This month's issue of Bon Appetit magazine is The Italy Issue claiming to teach you how to "Cook Like A (Real) Italian." Well, ok then. The hubs is 1/2 Italian (so he claims) so then shouldn't I learn to cook my pasta better? The cover shows a thick, unctuous looking bowl of spaghetti pomodoro and had me craving it immediately. 
Bon Appetit: Photo by Romulo Yanes
I like to make my own tomato sauce and rare eating out of the jar except for Paul Newman's Marinara in a pinch. I'm not trying to be a sauce snob, I grew up on Prego and Ragu after all. I just like the tartness of canned tomatoes with tons of garlic. Bon Appetit's version doesn't have any abnormal ingredients but focuses more on technique. You can find the full recipe here. How did I fare using their instructions?