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Quick Chicken & Egg Crostini
Just decided to make a quick breakfast today on a whim. Hurricane Sandy is wrecking the area so it’s a good excuse to cook. I decided to slice and toast some leftover baguette, spread some chicken liver mousse, and top it all off with some eggs. I only made the eggs – here’s the mousse I tried out:
So I tried making a variation of Ramsay’s scrambled eggs, let’s see how it turned out!
Attempt at Scott Conant’s Marinara
So it seems many chefs and food critics tout Scott Conant of Scarpetta as having the best tomato sauce and I decided to try to make it at home. This post is just about the sauce making process.
I found the recipe here: http://www.seriouseats.com/recipes/2009/10/scarpettas-spaghetti-with-tomato-and-basil-scott-conant.html
Ken Z the Lobster + Unnamed Friend (Erik?)
Date: September 23, 2012
Location: Our apartment!
Meet Ken Z the lobster, he’s from NYC Chinatown. He’s a big ol’ ugly bastard and weighed about 1.5 pounds – Ken’s friend (Erik?) was also about 1.5 pounds. Steven, Arthur, and I schemed Ken’s and Erik’s fates by looking to the French Laundry Cookbook. We boiled 8 quarts of water and added a half cup of white distilled white wine vinegar, and then let the lobsters steep for 2 minutes.
Monte
Victor
tadv3
Happy Noms 