Collectages

Image from: Dictionnaire Universel de Cuisine et d’Hygiène Alimentaire —Joseph Favre  1894— In the the late 19th century French nomenclature for beef cut classification (see picture above), beef tail ranked as PREMIÈRE CATÉGORIE (first category) — for the top of the tail— &  CINQUIÈME CATÉGORIE (fifth category) for the rest of it, which makes sense [...]

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We sure started the year “en fanfare”…that is: not so discretely! Our new year’s eve  adventures started at 6:30pm for hors d’oeuvres & cocktails at the house of good friends. Thanks god I passed on the very tempting Campari martinis and settled for white white.  The tasty and nurturing Zabar’s appetizers (great chicken liver paté), [...]

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Well, it might be disappointing to you but I will not enter the polemic of what is a “real” chili and what is not. Beans? no beans? If you are a purist just reading now! This *chili* has beans, Korean black/purple beans. My Korean daughter-in-law’s mother send a shipment of this year’s crop. Called Suh [...]

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A toothache plus a little too much sweets and rich food over the holidays prompted this menu. My mouth is healing really well thanks to the care of Jerome Pindell, our family homeopath for 15 years and his referral to Sandra Senzon, a real Tooth Fairy, who is taking me on the path to save [...]

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photo by Chiaki Matsumoto Though Tarako spaghettis are part of Yoshoku food (Western influenced Japanese cuisine) it is interesting to note that this dish also has Korean influence. Tarako is salted Alaskan Pollock roe, most of the time referred to as cod roe. Pollock and cod are member of the Gadidae family, but different genus [...]

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Last night we were invited to dinner at the home of Joseph & Yoori. Joseph Mastantuono is my older son, and two years ago he and Yoori Kang got married. I am so blessed to have such an incredible daughter (don’t like to say in law, daughter in love would be better!). Yoori came from [...]

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