Wednesday, April 28, 2010
The scene at the Union Square Greenmarket is getting robust each time I visit there. Ramps showed up a few weeks ago and they are still going strong. Asparagus made its comeback this week. Flowers & herbs are everywhere. I just saw rhubarb, too!
To welcome back these vegetables, today I prepared a dish that is uncomplicated, minimally seasoned. So ramps, whole carrots and a Yukon potato (both skins intact) are pan-roasted with little olive oil, sea salt and freshly ground black pepper. I also sprinkled some dried thyme flowers I harvested from the yard last season. After 20 or so minutes of roasting, arrange the vegetables in the container. Add a splash of balsamic vinegar and about a tea spoon of Ronnybrook garlic butter into the pan, and continue cooking down until it thickens. Then drizzle the sauce over the vegetables.
That is it! How much simpler could it be?
Sunday, April 18, 2010
There is definitely something very seductive about this cake... The color (=red), the aroma & flavor (=hint of cocoa), the texture (=moist and fluffy) all come together to usher a moment of such pleasure.
The basic cream cheese frosting compliments the cake perfectly... The color (=white), flavor (hint of sweet-tangy), and the texture (creamy) truly enhance your sensation.
Friday, April 16, 2010
These knives are over 20 years old. It started as a very basic variety; a chef's knife, a boning knife, a carving knife and a paring knife. One by one, a Santoku knife, a bread knife, a cleaver and a small paring knife joined the line up that makes up the entire set today. Naturally, some of them are becoming dull, even though they went through professional sharpening numerous times. So, reluctantly I had to consider retiring these old ones.
A few weekends ago I noticed an old-fashioned truck parked across the street. As I am always curious about everything 'antique', I took a closer look of this vehicle. Turns out: it is a mobile knife sharpening service operating out of the truck that goes around all over Brooklyn. The truck is barely big enough for one person to move between work tables (equipped with several grinding machines and sanding tool). Its interior is lined with wooden panels that are covered with small tools, dusts and grease. The father operates the machines while the son deals with customers. I also counted three bull terriers keeping their company. Apparently they are the 5th generation in business since 1941.
I ran home, grabbed the knives and returned to the truck. "It'd be a few minutes wait" while they finish someone before me. Sure! I used to employ the sharpening service in the City that requires a week to complete. So I can definitely wait for "a few minutes", no problem! Mere 5 minutes and $12 later, my knives are all sharpened as good as new. The old man told me to be careful now that these are "very sharp". Well, the knives are more dangerous when they are NOT sharp!
I am very happy to report; Mike and his son saved my knives. And how would you find them? Call the number: 212-365-4903. I know I will.