The most sensual I have ever felt was an evening this past March, eating Didier Pawlicki’s roasted lamb leg with white wine creme de garlic confit sauce. The lamb was cooked to a perfectly pink rare and sliced generously, then fanned out on the plate. The sauce was creamy and rich and smooth. I was utterly [read more ...]
I don’t typically like to write about a restaurant just for the sake of saying it’s “Bad.” In fact, I don’t even usually think it’s fair to label any place as such – there’s got to be some redeeming qualities, right?
Unfortunately, my experiences with Enzo’s (217 Prospect Park West) have been so utterly sub-par, I [read more ...]
I’m employed by an incredible specialty foods store in Brooklyn. I really love my job; great co-workers, wonderful food, unique gifts, artisan beer … If you’ve ever used the phrase “like a kid in a candy store,” you know just how I feel. But with this amazing opportunity come new challenges: in a stunning act [read more ...]
The following will appear in this week’s Syracuse City Eagle for my “Miss Syracuse” column.
—
“Whisk, whisk!” Chef barked, standing over my shoulder as I incorporated air into egg yolks and a reduction of white wine vinegar. He was watching intently, waiting for me to make a mistake. The béarnaise sauce still looked a little thin, [read more ...]
When the weather gets hot, there’s nothing I’d rather do than drink iced tea all afternoon. (Okay, there are some things I’d rather do.) But why buy a jug of over-sweetened tea when it’s so easy to make at home? I use lemon zinger tea because the hibiscus flowers in the mix impart a pretty [read more ...]
Mary’s been a regular in my cast of characters for quite some time.
She’s a cheeky sort of gal, and though she insists I embellish (moi?), I still think she’s the funniest person I know.
Naturally, I’ve asked her to guest-blog, and after weeks of badgering, she’s finally said yes. (I actually hid all of the toilet [read more ...]
After running around the Upper East Side all afternoon on the Fourth of July in a silly get-up, I was ready for a good meal. Actually, Ryan and I were both starving, and since neither of us had access to a grill or hot dogs, we did the next best thing to celebrate the birth [read more ...]
My good friend and Manhattan-based photographer Ryan Brenizer was kind enough to put up with me and take some great shots this past weekend. I’d been wanting some creative visuals to document my crazy-big lifestyle change (Moving! New York City! Restaurants! Culinary school!), so I knew just who to call. We decided to be silly and [read more ...]
The following piece will appear in this week’s Syracuse City Eagle.
—
“Never with salt season a stock,” I read aloud from the marker board upon entering class last Tuesday. I’ve been a student at the French Culinary Institute in Manhattan for a little over two weeks, so I’m not yet entirely used to my instructor’s way [read more ...]
Brad Farmerie is interesting to be around, in that he is really a rather cheeky fellow, but can’t quite seem to reconcile with that aspect of himself. When he makes jokes – and he does so often – he lowers his voice and eyes, as though he’s embarrassed to be both cooking and punning. But [read more ...]
Copyright © 2009 - 2010. RochelleBilow.com - All rights reserved.