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Author Archives: David
Market Return
The Union Square Farmer’s Market, just a few block away from Chez Belm, opened for the season this past Saturday. I braved the gathering storm clouds and made sure I was one of the first to arrive to check out … Continue reading
Degustation de Porcelet, Final Plating
It was the day of the birthday dinner. I had spent most of the previous evening lying awake trying to work out the best timing for all of the dishes and their components. Although the cauliflower panna cotta only required … Continue reading
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Degustation de Porcelet, Part 3
I saved working on the final cuts of pork — the saddles and racks — for last, for two reasons: they didn’t require multi-day preparation, and serious precision butchering was involved. Saddles: I started with the two saddles — the … Continue reading
Degustation de Porcelet, Part 2
With the pork belly and rutabaga mostarda out of the way, I spent the rest of the evening preparing the pork leg and shoulder confit. I gathered my ingredients: two baby pork legs, two baby pork shoulders, sixty grams of … Continue reading
Degustation de Porcelet, Part 1
I‘m back after a brief vacation from cooking, blogging, and blogging about cooking. When She Who Must Be Obeyed suggests that you take a break, you listen. Or else. This week’s posts will be devoted to the main course of … Continue reading
Soft-Boiled Egg with Asparagus
The full name of this dish is is Soft-Boiled Egg with Green Asparagus and Crème Fraîche Aux Fines Herbes, but that won’t fit in the title field. This was the second course for the Fifth Annual Birthday Dinner, a recipe … Continue reading
Dinner at Posto
The original Bertucci’s pizzeria was in David Square, Somerville, next door to the original Steve’s Ice Cream store (a pizza place next to an ice cream place: stoner marketing at its best). When owner Joey Crugnale turned Bertiucci’s into a … Continue reading
Double Meat
I was in Los Angeles for my scheduled meat pickup in April, so I got to double up yesterday. There was a bit of duplication, but who am I to complain? I got two of the Best Chickens, five thick … Continue reading
Cauliflower Panna Cotta with Beluga Caviar
As promised, it’s time to provide the recipe breakdowns for the Fifth Annual Birthday Dinner for She Who Must Be Obeyed. The first course was Cauliflower Panna Cotta, a “canape” from The French Laundry Cookbook. I started with eight ounces … Continue reading
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Birthday Dinner at Jean Georges, Continued
We had already dined on caviar and seafood, so the obvious transition to a meat course would be lobster, two different preparations: Lobster Tartine, Leongrass and Fenugreek Broth, Pea Shoots. Served with Pinot Nior, III Somms Seven Springs Vineyard — … Continue reading