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What’s a Posset?

Lemon-Lavender Posset

It has become a summer tradition here to serve this simple and refreshing dessert. I have so many requests for the recipe, I’ve decided to post it so that you can astonish your guests this summer with something that is so easy and delicious! It’s an old-fashioned, creamy English dessert made without any eggs or gelatin, which can be infused with any herb or citrus. Try using fresh thyme or rosemary instead of lavender and let me know how it comes out.

Lemon Lavender Posset
makes about 6, depending on your ramekins

2 1/4 c Heavy Cream
3/4 c sugar
1 T Lavender Flowers
-Bring to boil and let simmer for 2-3 minutes to slightly thicken the cream

1/2 c Lemon Juice
1 T lemon Zest
1/2 t vanilla extract
pinch salt
-Add the rest of the ingredients off of the heat, stir well, strain and pour into jars/ramekins. Let set in fridge at least 4 hours or overnight.

Escolar, What’s the Story?

If you want to know more about this delicious fish, that you really shouldn’t eat, you can read it at this link: Escolar - Wikipedia

We’ve carried this fish occasionally, and eaten it ourselves here and as “White Tuna” at other restaurants, and it’s so delicious and popular, you’d never imagine that it could make you sick, but it can. Not lethally, and not everybody, but you can be uncomfortable for a period of time for sure.

It’s getting harder and harder to find fish that you can feel good about serving. We stopped carrying shrimp a long time ago; now we get it only when it’s from a sustainable, good practice, American farm. That’s it. No Thai shrimp, no trawled shrimp, no way. Mercury is a big issue, overfishing is a big issue, unhealthy fish farming practices is a big issue. Oil spills? other environmental degradation? You really have to think before you buy. We are able to get sustainably farmed salmon, but even that is shifting now and we’ve had to change companies because we lost trust in our former “Organic and Sustainable” fish company. Line-caught Massachusetts Cod has been very good and reliable, as has Mediterranean Bronzini.

High-end restaurants like our favorite, Le Bernardin, charge a tremendous amount of money and serve fantastic fish, but that’s what you have to do these days more and more. With all of the problems out there in the sea, it’s not obvious for people who can’t afford to spend that kind of money every time that they want to eat fish. And it’s a shame when a fish that is so consistently fresh and delicious as escolar turns out to be, quite apart from all of these external factors, not, in fact, a good eating fish after all. We really wanted everyone to know about the situation.

 

“Passion on the Vine” by Sergio Esposito

I can’t wait to thank one of my favorite wine-loving guests for this book that I’m finishing up right now, by Sergio Esposito, famed NY Italian wine merchant. It’s a fantastic read and it contains, among other wonderful things, by far the best clarification I’ve ever read as to why you want to drink “organic” wine.

We once were hosting a party at the restaurant, serving two white wines. One was our house Chardonnay, which is an extremely pleasant Burgundy from a small producer, and the other was one of my favorite whites, an excellent deal called “Evolution,” from Sokol-Blosser in Oregon. It’s a blend of nine white grapes which literally dances on the tongue: it’s delicious, pure and balanced, and happens to be made by a woman who is, along with being a very high-end Oregon Pinot Noir producer, a passionate advocate of organic and sustainable viticulture. At this party, one gentleman approached the bar for a glass of white wine for his wife. After I told him the two choices (” French Chardonnay or an Organic blend from Oregon?”) he replied, “the chardonnay; my wife won’t drink organic wine, it’s bad.” What could I say? First lesson in sales, the customer is always right, and it’s not my place to contradict. But I was so sad. The other wine is not bad, but the Evolution is really something special. How to help people understand organic, biodynamic and sustainable wines better??

Now, I write “organic” because it’s so hard to categorize wine production by one label, and many organic wines aren’t even labeled as such (see above if you’re surprised, even the Evolution isn’t labeled organic though she drives her tractors on biodiesel!!). But it’s true that just as in the food world, organic can be pretty hard to define. There are other terms, like “sustainable” “minimal intervention” “biodynamic” “salmon-safe,” and it gets pretty complicated. I guess I’m just happy when I’m choosing wines for my list if I know that the grape-grower/wine-maker is paying attention to tradition, respect for the land, respect for the consumer, and if their goal is for the wine in the glass to be a conscienciously-made, pure expression of the grapes, without flavor additives, pesiticides, or other chemicals getting in the mix.

Now here’s where our friend Sergio Esposito comes in to help us understand the goal of organic viticulture. Of course I recommend reading the book, but I’ll just quote here some of what he says and see if anyone wants to argue with me. It takes a kind of devotion and commitment to make wine this way; Esposito describes “This courage of conviction — the determination to make a drink that directly contradicts convention because you believe in its unerring and morally necessary authenticity…” I would love people to come around to thinking that it’s certainly worth trying these wines…at least give them a taste! There may be plenty of bad organic wine out there, but there’s plenty of other bad wines out there too, no??? Esposito quotes one winemaker, describing the process of producing biodynamic wines:

“What is wine?…Wine is a family of bacteria, which together make life. This life — in the form of thousands and billions of fermentations — takes a simple grape to a wine. In every berry, we have everything a wine needs to develop….there are more than a thousand things you can legally add into your production process. You can add drugged-up yeasts and banana flavor if you want…. If the thing that makes a wine unique is its terroir, then the wine must taste like the earth from which it came….if you work in real agriculture, things are unpredictable. You can’t send your e-mail with the exact day of bottling…If you need to work in this chemical way, maybe you’ll one day…be really happy but your wine will be soulless, and why did you become a winemaker in the first place?”

Though my reduction simplifies things a bit far, it gives a good idea of the direction of the discussion and the details included in the book are eye-opening and exciting.

About two-thirds of our list is made by producers who are committed to making their wines in a radically clean, conscious, “organic” way…I’d love some day for it to be the whole list, and I think it can be. Too many people are changing their ways, going back to traditional methods, and seeing fantastic results. At a certain point, labels aren’t useful…we’ll let the wines speak for themselves.

Why not buy 1/2 a bottle of wine for 1/2 price?

I was reading in a food magazine recently about top sommeliers and one of them was talking about this idea, as a courtesy to others in the restaurant industry: why not let someone try a bottle that’s on the wine list, 1/2 a bottle for 1/2 price? It sounded like a great idea for me: less risk to the customer and the ability to conceivably try a couple of different wines with dinner. However, there is no way I could manage opening up the whole list this way: too much craziness and probably too much waste! So what we’ve been doing the last couple of weeks has been to offer a few of our wines this way, and we’ll keep changing/rotating them. We have beautiful, heavy-bottomed glass bottles to serve the wine in called “Pot Lyonnais” which are under a 1/2-litre (the wine rations for the silk workers of yore in Lyon).

People really seem to “get it” so far! I’m so pleased: we have so many little gems on our wine list, and this is a great way to discover them. If you want to, try a glass or a half-bottle; if you love it, buy another half (it’s the same price, anyway!) or try something else. We’re going to have a lot of fun with this in the summer. Next time you’re in the restaurant, be sure to check out our “Wine Discoveries” and let me know what you think!

Rhubarb Custard Pie…sigh…

I always say, and it really is true, that it’s impossible to pick my favorite recipe. There are just too many good things in the world to make and we’re forever discovering new ones, which is the best part. But I have to admit, Rhubarb Custard Pie is definitely deserving of a spot in my Top Ten. I watched Pete cut the rhubarb for me the other day at Woven Roots Farm and my mouth just started watering then and there. Probably my first taste memory is of jumping over a stone fence at the age of 3 1/2 with my big brother and his friends, and grabbing stalks of rhubarb out of the garden and eating them, raw, on the spot (until the farmer came and we scrambled away!)! I loved it then and I love it now. There’s one in the oven as I write, making the kitchen smell too good…if you see some rhubarb around, grab a bunch and try one!

Rhubarb Custard Pie

(from Bloodroot restaurant, see their website for their incomparable cookbooks)

Preheat oven to 400. Prepare a pie crust and line the bottom of one 9 in tart pan with a removable bottom (you can do this the day before and let the crust chill to lessen shrinkage). I like to par-bake this crust for about 8-10 minutes before filling, weighed down with some pie weights/beans/etc., but it’s not obligatory.

Slice 7 large stalks of rhubarb (3 cups) 1/4 - 1/2 inch thick. Set aside.

In a bowl, beat 4 eggs until foamy, then whisk in 1/4 c all-purpose flour, 1 1/3 c sugar, 1/4 t salt, 1 t vanilla, and beat thoroughly with a whisk.

Spread rhubarb into tart shell, top with custard, then I like to do as I was taught and top with a lattice crust: roll out more pie dough, cut into 3/4 in wide strips, lay over top of pie, then lay another layer on the diagonal over the first layer (makes a pretty effect without having to weave the lattice strips. Bake at 400 for first 10-15 minutes, then lower temp to 350 and bake until puffed and browned and set when jiggled (about 30 mins.)

Acknowledgments…??

Wow, I just finished reading a fantastic cookbook!
Yes, I read cookbooks like I read novels, is that strange??
Anyway, I’ve been devouring this book over the last couple of days, after a trip to Boston to check out “Flour” bakery. A small sampling of their delicious pastries drove me to grab a copy of the owner, Joanne Chang’s, cookbook since I can’t just go to Flour bakery whenever I want to (but if any of you are going to Boston, don’t miss it!) and I was hoping that the recipes would be as good as the real thing.
So far, a couple of tested recipes haven’t disappointed and there are many, many more that I can’t wait to try. But really what inspires me is the book itself; it’s so well-written and smart and fun. Will I ever write a cookbook? I have no idea. The thought of it daunts me, but it’s true that I do have a lot of great recipes…
If I never get to write a book, though, then I’ll never get to write “Acknowledgments.” I love reading “Acknowledgments.” It can be so moving, particularly after finishing a book that includes as much love, hard work and intelligence, and that brings you into the author’s life, as a book like the Flour Bakery cookbook does.
So just in case I never write a cookbook, I thought I’d write some “Acknowledgments” for Chez Nous, our restaurant, for the occasion of our sixth anniversary, and mine and Franck’s 10th anniversary:
I’d like to thank Selma Miriam and Noel Furie of Bloodroot restaurant, for letting a fledgling cook and baker into their kitchen and sharing their hard-earned cooking and baking smarts with me, along with their general wisdom and love, as well as letting me into their lives & their gardens.
I’d also like to thank Michael Finehirsch, who I only worked with only for a short time at Wheatleigh, but who not only introduced me to a completely new way of thinking about pastry — flavor combinations and techniques that blew me away — but who remained a key mentor for me in my first years working in professional pastry kitchens. Ditto for Jill Rose, who also remains the person responsible for the existence of Cakewalk Bakery, and that of Chez Nous, and therefore an incredibly special person in our lives.
Michel Roux Jr. at Le Gavroche in London: Franck’s most important mentor and a tremendous educator and chef in every sense of the word. Working in that kitchen, you can be sure that you are learning from the best: the right way to do things, the hard way, to be sure, but you come out on the other side so strong and carrying the knowledge of generations of top professionals. Thank you so much.
Our staff at “Chez Nous.” What can I say? Our customers remind me daily of how amazing our staff is. Michele, our sous-chef, constantly makes us smile with her talent, drive and humor. Raphael, our manager, brings his warmth and intelligence to work every day, and has indelibly made a mark on the quality of the service at Chez Nous. The caring and hard work that all of our staff contribute provides us with the energy we need to feed off of and to keep working to improve and challenge our vision for the restaurant.
I really did learn to cook and bake at my Nana’s side, and our entire family benefited from her talent and generosity in the kitchen. My parents were never more supportive of me than the day that I told them that I was stopping my graduate studies in literature to become a pastry chef. I think somewhere they must have always known that I’d caught that bug from Nana and it was going to have to surface at some point. I continue to be grateful for their unflagging support, not just for me, but now for Franck as well.
Franck, my husband and now business partner, without whose support I never would have survived such difficult challenges as being the pastry chef at The Point, at Le Gavroche, and opening my own bakery, and then our own restaurant. His talent and unrelenting drive are the inspiration for our daily work at the restaurant. My love and respect for him, now at our 10th anniversary, are unwavering. Our son Jolyan, now three, gives our work new significance and our lives new sources of joy. Merci!
Phew! at least the hard part of my some-day book has already been written, right?!!?

Flourless Chocolate Devastation Cake

I often say that I could just put one dessert on the menu, and nobody would mind, and it would be this one. (I guess we’d have to keep the Blondie Sundae, too, as that has its share of fans!) I have to give credit for the original recipe to my friend and fellow baker, Jill Rose, who generously shared it with me years ago. I don’t know how many I’ve made since! It’s a bit late for Passover, but it doesn’t matter. This cake is great any time. Everyone loves it. Trust me, I know!

Flourless Chocolate Devastation Cake

1 9 inch cake
Heat oven to 325 F

Melt over simmering pan of water (not too hot!):

1 lb. 2 oz good quality bittersweet chocolate
1 + 1/3 sticks unsalted butter

Mix together by hand with a whisk:
10 eggs
1 1/3 c sugar

Combine chocolate mix and egg mix in a large bowl and mix thoroughly, then pour into greased 9 inch pan lined with parchment on bottom. Bake in a water bath for 25-30 mins, until sides look dry but middle still shiny & jiggly. Let chill overnight then release with a sharp knife and turn out onto cake plate, remove parchment circle and flip onto serving plate.

Bon appetit!

What’s a Galette?


The first time I had a Galette in Brittany was actually before I met Franck. I was visiting the people for whom I’d worked the summer before in the Loire Valley, and ended up in a 400 yr old stone house in Brittany for the weekend with them! Neighbors brought a real “biliq” to the house (a crepe griddle that can run on electricity or gas; you turn the batter with your wrist using a wooden scraper…not easy!!) and we had an amazing dinner of cidre and Galettes and Crepes. In Brittany, when you go to a creperie for a meal, the savory dishes are on the Galettes, which are crepes, but made with buckwheat flour (“ble noir”). For dessert, you order a Crepe, which is made with white flour and which we see more often in the States. You can top your Galette with whatever you like: cheese, ham, onion, mushrooms, egg: the works is called a “Complet”. At the restaurant, we often serve them with fish, filled with julienned vegetables. They always surprise and delight the guests…they are just so delicious! We can’t wait to share them on Thursday night for our “Manger! Boire!” crowd. This is really Franck’s soul food, and he loves to demonstrate them!

Want to learn more about wine? Buy a restaurant…

This is what I always say. I love it when people compliment the wine list and my wine knowledge. They should have met me 6 years ago when we started Chez Nous!

I thought that it was particularly hilarious when we were invited for a - fantastic - meal at some of our guests’ home a few weeks ago. Their friends had chosen a great Willamette, OR Pinot Noir for the dinner, which they said was one of their favorites. When Franck took a sip and said “Wow! That’s great!” they said “Wow! It really must be good if you said so!” I guess they said that since he’s a chef and has a French accent. This is a completely understandable but really ironic reaction

Chefs (and pastry chefs), don’t actually get to drink a lot of wine (or particularly good wines, I should say, on normal chefs’ salaries). We’re working in the kitchen … a lot of hours… and most of the times when “normal” people, with normal jobs and lives are drinking and celebrating… and it’s not a good idea to mix heat, knives, pressure, etc. with too much drinking anyway. We spent years working in places with historic, unbelievable wine lists, and never had a sip of anything. Why our jobs would automatically qualify us to be good judges of wine in people’s minds is in reality a mystery to me.

When we started to plan the restaurant, it was the wine list that daunted us the most. If it hadn’t been for our great friends and mentors, Bill & Claudia McNamee, who we were originally connected to by our time at The Point, and who invited us to meet with their wine experts at Citigroup (where we had worked as chefs under the McNamee’s afterwards), we wouldn’t have known where to start. After a day-long intensive with Dan Pepe, their wine director, and our old friend Louis Vial from our days at Le Gavroche, we at least had a vision for our list, and a way to handle all of the wines that the representatives from different distributors were literally, flooding us with.

Big problem, I guess you must be thinking…but it was! There is an unfathomable amount of wine out there and how were two chefs supposed to know which ones to pick??
We eventually arrived at a decent beginning list. After submerging myself in wine books and wine tasting for the first year (I’d always said I’d wanted to learn more about wine…) I was actually able to go and visit my in-laws in France (who have impressive wine knowledge and palates, themselves), and have an extremely helpful tour of the Loire Valley with my brother-in-law, Patrice. We came back with a renewed focus and vision for our list. Take a look at it now, and let me know what you think!

Dog Sauce??

It’s so strange to still be on vacation; the new website has required some amount of attention, but basically this year, with no major renovations at the restaurant, we are truly RELAXING…We’re also playing a lot with some of the delicious ideas that we got from our trip to St. Martin. The most wonderful being “Sauce Chien” or the unappetizing English translation: “Dog Sauce.” We ate this sauce with delicious whole fish, fried fish accras…I could put it on almost anything. A little bit of browsing has revealed the source of the name to be the idea that it is so delicious, you could put it on a dog and eat it…taking my last statement to the extreme. I’ve compiled many different recipes into one here, and testing it we were definitely taken back to Chez Hercule in St. Martin. It’s not so seasonal these days, with the freshness of this sauce, and we’ll feature it on the Spring menu only with an appetizer, but go ahead and try it if you are in the mood to make something plain and grilled, fish, tofu, meats…and top it with something simple, fresh and yummy:

Sauce Chien

1/2 onion, chopped

3 scallions, sliced

1-2 clove garlic

1/2 red or green pepper, diced

1 small tomato, diced

juice of 1 lime

4 sprigs cilanto

2 T olive oil

salt, pepper, pinch dried thyme

-Pulse everything in food processor and let flavors develop together while you cook the rest of your meal.