|Reading in Central Park|
|Sugar Rush at FOA Schwartz|
|Bar at The Mark in the Upper East Side|
|One of my favorite chefs in New York, Chef Gavin Kaysen of Cafe Boulud.|
I saw a sign of a mansion for rent in the Upper East side if anyone is interested. You know I'm always looking out for my peeps.
I was sent to heaven twice during this trip. Once when I had a sandwich at Num Pang in midtown, and a second time when we had the macarons at Le Maison du Chocolat that were flown in from Paris. Oh la la!
|La Maison du Chocolat interior|
|La Maison du Chocolat|
|The Plaza Hotel in New York|
This has quickly become my favorite way to serve brussels sprouts. The dressing is a scratch to put together and you only need a portion of it to add a light coating that brings an exotic complex umam-filled flavor to the roasted brussels sprout's caramelized sweetness.
Roasted Brussels Sprouts
Mostly from Gourmet | October 2007
David Chang Momofuku Noodle Bar and Momofuku Ssäm Bar
I omitted the puffed rice for the recipe. If you would like to add them you may find the recipe here. The original recipe, the one you'll find at the restaurant, is deep-fried. Oven roasting at a high temperature accomplishes the job just as well.
For brussels sprouts
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1/4 cup Asian fish sauce (preferably Tiparos brand)
- 1/4 cup water
- 1/4 cup sugar
- 3 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro stems
- 1 garlic clove, minced
- 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
- Preheat oven to 450°F with rack in upper third.
- Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
- Make dressing: Stir together all dressing ingredients until sugar has dissolved.