Good morning. I woke up.
I ate night before night Le VU D’OrManhattan’s oldest French restaurants, Last year brought back to life by Chefs and Restrolers Lee Hanson and Riyadh vein. The food was uninterrupted like a series of magic tricks. Among them: Ether clouds of potato fried with caviar; Crisis of Headechasi with sauce ravigot; The frog’s feet fall in butter and garlic; A ruddy duck is located above the breast tangi-sweet. The menu prix is fixed – $ 125 one head – and its charming part ends with a simple green salad.
This was the salad that smiled me, after eight hours I used to consume it. I am a very good cook, which is more than passive copy. I have made a kind of career in good restaurants, asking a lot of questions and then coming with cover-band recipes for my favorite dishes. But I realized that there is no way in the morning after my meal in Le Veu, there is no worldly way, that I can ever cook anything on the menu in that restaurant, no matter how many questions I have asked, no matter how many times I have practiced dish. Even salads. I will not even try.
It was not humble. it was awesome. It is for restaurants like Le Veu D’Or.
Instead, I will embrace minimalism later this week, simplicity, bold flavor is easily connected to good material, and Sara is making a fine recipe for Copland. Ficious fish tacos (Above). I will use Mahi-Mahi or Haliboot, if I can find any flounder or swordfish, if I can’t. , CREMyou should also.
Specially displayed recipe
Ficious fish tacos
I could go for something Buttermilk pancakex At the end of this week, and classic too Tuna salad sandwich for lunch. Not much easier than there Five-Values Cremi Miss Misso Pasta For dinner on Saturday night, with a freestyle fruit salad with yogurt to follow the morning: Orange, pineapple, banana, mango, under a shower of lime juice.
A Grilled PB & J For Sunday afternoon meal? Yes, please, I am keeping it simple – at least by noon, when I turn to my old books books and make this recipe Chicken adobo That i picked up Asking a lot of questions Chef Romi Dooroton, who used to make dishes in his purple yam restaurant in Brooklyn. Chicken Adobo is one of my magic tricks. I practice it all the time.
If none of them make appeal, however, are waiting for thousands and thousands and cuisine New York Times Cooking(You need a subscription to browse the corridors. Membership supports our work and allows it to continue. If you have not yet one, will you consider. Take one out Today?)
Please write for help, if you participate in problems with your account: cookingcare@nytimes.comSomeone will come back to you. Or you can write me, if you want to congratulate my colleagues or complain on my face: hellosam@nytimes.comI cannot answer every letter. But I read everyone that I get.
Now, this is a lot of distance from anything that is with flageolets or turnip, but I enjoyed the premiere of the crime drama “Mobland“On Paramount Plus, Tom Hardy, Pierce Broansan and Helen Mirine starring. Ronon Bennett and Jej Butterworth wrote and directed by Gai Richie, so you know what you are getting: a lot of violence and colorful language.
When it comes to the book recommendations, there is nothing better than a serndipity machine. Molly Young made one with him “Read like wind“Newspaper for New York Times Book Review. See this.
Is here A darkness one Outside Florida, where a neighborhood is fighting developers, who are eager to build houses at the top of dangerous waste of decades. It is by Jordan Blumatty for Oxford American.
Finally, here it is Lorelei, “Dance at Club (MJ Landerman Edition)“I am watching you while cooking.