A Carcass saved is a carcass earned

February 15, 2011 Jessica Tom

I went to Eddie Huang and Tyler Kord's Chinese New Year's dinner at No. 7 and loved the Shanghai Duck. Loved it so much I did my Chinese mother proud, requested the carcass, and made my own soup. Included daikon, watermelon radish, rutabaga and tu...

Studiofeast » Buttermilk Cake, Figs, Almonds, Chocolate, Chili, banana vinegar

February 15, 2011 Jessica Tom

via studiofeast.com A dense cake drenched in fruit and salted chocolate. Adored this. The fudge-like interior was awesome. But so was the crispy edge (especially when dragged through the chocolate bowl again.)

Studiofeast » 36-Hour Sous Vide Short rib, XO Sauce, pickled beet & Onion, celeriac puree

February 15, 2011 Jessica Tom

via studiofeast.com Sorry, no pic of the composed dish! This was a tender, flavorful delight. Deep and sparkly. The meat was so gracefully cooked and carefully accented and augmented.

Studiofeast » Duck hearts, fennel, tatsoi, persimmon, celery on buttered miso toast

February 15, 2011 Jessica Tom

via studiofeast.com I can still taste this dish. Fortifying funk with pops of earthy sweetness. The miso buttered toast was like a faux marrow -- umami-ed and rich and loaded with the taste of bodily minerals.

Studiofeast » Olive-oil poached Bacalao, Black Valentine beans, fennel, prosciutto

February 15, 2011 Jessica Tom

via studiofeast.com An exercise in salt. I think black beans and bacalao are symbolic when paired together, but can't remember origins or reasons. The prosciutto was crisped into ruffled, ruby crisps, like porky rose petals.

Studiofeast » Bluepoint Oyster, Grapefruit, Corn, Daikon

February 15, 2011 Jessica Tom

via studiofeast.com What greeted us. Gorgeous jus, briney, sweet and crisp. I thought it was some sort of sly take on a Valentine's Day trope. But it was short on irony and long on taste. Also served with insane Roquefort, with a look, smell, and ...

Studiofeast » A Valentine’s to Fu#%ing Remember

February 15, 2011 Jessica Tom

via studiofeast.com Do I sound like an ingrate? When you live in New York, it's easy to get bored with restaurants. Or at least I do. Food gets boiled into concepts. Chefs are blended into restaurateurs who blend into interior decorators. Sometime...

Power's out. Kindle by candlelight.

February 15, 2011 Jessica Tom

I'm reading Swamplandia!

Apricot prune and sunflower energy bites

February 14, 2011 Jessica Tom

Just apricot, prunes, almond flour, oats and sunflower seeds. So moist and a nice blend of toasted whole carb and deep-throated fruit.

Ooh, i want to go to this...Small Scale - Brooklyn Botanic Garden

February 9, 2011 Jessica Tom

via bbg.org Narrated Japanese Dinner • Sake Pairings • Breathtaking Bonsai • Minbu Folk Dance Toast pint-sized beauty at Small Scale, a narrated dinner dedicated to the high arts of Japanese gastronomy and horticulture.

Roasted Brussels Spouts and Red Cabbage

February 10, 2011 Jessica Tom

And some home-made pickled radish and mutsu apple for some zing! Sometimes I play the type of the "cruciferous-loving, pickle-phile" so well I amaze myself.

Cocoa fig flax bars with vanilla scented yogurt smear

February 9, 2011 Jessica Tom

I made this as sort of a bready fig newton. I had the idea of making them into "bars", but the lumpy brownness was unfortunate. The white smear purfies it, I think.