Uncouth Vermouth Beet Eucalyptus - made of Pinot Blanc, Chardonnay, and Viogner. Smells strongly of eucalyptus, fresh and enticing. Tastes like beets and eucalyptus, which sounds trite, but is true. It seemed like an odd combo to me, but it works. The wine is fresh tasting and the finish is mellow and complex. If not drinking it straight, Bianca says this Vermouth makes an amazing Negroni.
Uncouth Vermouth Serrano Chile Lavender - made of Finger Lakes Riesling (which was …
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Eel / Trout / Beet / Horseradish @ Bones
Dispatches from my favorite Paris restaurants for April.
BONES
My top pick this month! Bones is a bare-bones (ha!) bistro that operates half as a wine bar, with many natural wine choices by the glass and lots of sharable nibbles, and half as a gastronomic restaurant, showcasing Aussie chef James Henry's inspired cuisine.
The single tasting menu is composed of four courses for 40€ (add 8€ for the cheese course) with a bonus four amuse-bouche, making this an incredibly good deal.
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Roasted Beets with a red wine vinaigrette and shaved Ricotta Salata
Pala I Fiore Vermentino
SECOND COURSE
Veal and ricotta cannelloni with wild mushrooms
Pala I Fiore cannonau
THIRD COURSE
Duck with roasted hazelnuts, brown butter
Remo Farina Valpolacella Riparsso
Remo Farina Amarone dell Valpolacella
FOURTH COURSE
Fresh berries with zambaglione
Cost : Tickets are $ 50 per person.
For reservations, please call 617-367-2353.
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Beets and plums
Lump fish roe and apple
Potatoes and bleak fish roe
Pike perch and stems, ramson onion capers
Fish cheeks
Wild duck, pear, kale, beech leaves
Quince and milk
Potato and plums ( middle is mashed potato part of desert )
Dried beets
Pigskin, chocolate. berries
The end, for now...
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Beets and plums
Califlower and pine, cream and horseradish
Pike perch and cabbages, verbena and dill
Grilled fish head
Wild duck and pear, kale and beech leaves
Gammel Dansk
Brown cheese and sloe berries
Today Copenhagen, tomorrow Noma lunch, more on the entire fabric soon!
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Course 1: Beet It
" Beet in textures, goat cheese, hazelnut powder"
Wine: Served with a lackluster Sauvignon Blanc
"Warm coffee with biscuit broth, garnishes"
Wine: No specific wine for this course
Course 3: Queensland Revisited
"Barramundi, cauliflower with dill, horseradish jelly, frozen pickled cucumber"
Wine: Pewsey Vale Riesling - nice pear, green apple, candied lemon peel (*** ½+)
Course …
…layer of the Gold's Prepared Horseradish and Red Beets. I worried that the balance might be off, but I was craving both so much after a long and rough day at work that I threw caution to the wind.
And folks, this was amazing. I toasted the bread, heated the pastrami in a skillet and melted the cheese over it at the end, and threw some hot pickles and potato salad on the plate. I made and ate this sandwich about an hour ago, and I'm already tempted to go back downstairs and …
…Beluga Lentils, Candied Bacon Jam, Crispy Beet Root)
Foie Gras Terrine ( Kumquat Marmalade, Fennel Pollen, Pickled Mustard Seeds, Brioche)
Teriyaki-Braised Short Rib ( Green Tea Rice, Pickled Veggies)
Warm Eggplant Casserole ( Fennel-Parmesan Gratin, Wild Mushroom "Meatballs," Cured Black Olives, Capers, Grilled Baguette)
Rosemary Honey-Glazed Rohan Duck Breast ( Sweet Potato Pavé, Broccoli Rabe, Black Mission Fig Jus…
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…kiss their mothers with those caraway seed and apple cider vinegar brine mouths? Your damn right they do.
Listen, I could go on and about Hop-Pickles, Fennel Beets, Whiskey Barrel Sauerkraut and Chipotle Carrots, but I won't. I can't change your mind if you already have it made up. But I will say this. You were young and hopeful once, too. So why not just cut a gherkin some slack already?
…carrot and beet salad at a local Moroccan restaurant, it was a revelation. They're just like carrots! But ruby red. Here's my take on the Moroccan classic, a raw shredded carrot and beet salad seasoned with cinnamon, paprika, and cumin, honey, lemon, and mint. Lovely and light as a side to chicken, turkey, or lamb.
Continue reading " Moroccan Grated Carrot and Beet Salad" »
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