What did you cook tonight?

[Rodrigo_B]

Looks beautiful Sarah

[Andrew_Kotowski]

Looks beautiful Sarah

This! Funny to think I haven’t had a veal chop in ages (little over 3 years), and I used to LOVE them. Continued reminder of how much I miss Paris.

[Sarah_Kirschbaum]

Looks beautiful Sarah

Thanks! All the credit goes to Jonathan on this one. I just shelled the peas, peeled the onions, sliced the mushrooms, chopped the parsley and set the table. Oh - and decanted the wine.

The dish is taken from a Bocuse cookbook, the regional series. This is one of those he chose to represent Normandy. Jonathan improves it in several ways (in his opinion and mine), including the separate poaching of the pearl onions and resting in vinegar. The recipe just has them cooked in with the other elements. The delineation of flavor and the extra lift from the vinegar take the dish to another level.

[Mike_Cohen]

Feta and cream cheese filled Bureka’s with everything bagel seasoning.

[Milton_Hudson]

Feta and cream cheese filled Bureka’s with everything bagel seasoning.

Mike,
These look spectacular. Is there a recipe you could post?

[Mike_Cohen]

Feta and cream cheese filled Bureka’s with everything bagel seasoning.

Mike,
These look spectacular. Is there a recipe you could post?

Milton,

I’ve attached pix of the recipe as I couldn’t find it online. It’s from a magazine called Starchefs Rising Stars NYC. It’s issue 31. There is a tiny Israeli bakery on the LES in NYC called Michaeli. One day we were there and bought a bunch of the bureka’s and they had a pile of this magazine issue that featured them so they gave us a copy. The handwriting is my wife’s conversion of grams to cups/tbsps. I’d ignore that part and do your own math or use a scale.

Best,

Mike

[Milton_Hudson]

Feta and cream cheese filled Bureka’s with everything bagel seasoning.

Mike,
These look spectacular. Is there a recipe you could post?

Milton,

I’ve attached pix of the recipe as I couldn’t find it online. It’s from a magazine called Starchefs Rising Stars NYC. It’s issue 31. There is a tiny Israeli bakery on the LES in NYC called Michaeli. One day we were there and bought a bunch of the bureka’s and they had a pile of this magazine issue that featured them so they gave us a copy. The handwriting is my wife’s conversion of grams to cups/tbsps. I’d ignore that part and do your own math or use a scale.

Best,

Mike

Thanks, i use a scale when baking so actually prefer that. I even keep a scale at the bar to make making cocktails easier. (At least for me it is easier)

[Milton_Hudson]

Catching up, this was Sunday morning. I guess technically not dinner.

[Milton_Hudson]

Dinner Sunday night. Seared scallops ginger carrot purée, white asparagus with miso.
Salad was pesto toast tomatoes with basil Mayo and pesto croutons.

[Milton_Hudson]

Monday dinner. Seared sea bass, roasted lemons, wild rice.

[Milton_Hudson]

Last night the chicken didn’t make the photo shoot but the baba ghanoush and watermelon salad did.

[Sarah_Kirschbaum]

More fun with salmon and local vegetables, this time with béarnaise sauce and zucchini with garlic confit.

[Brandon_R]

Those all look very tasty, Milton! I could eat biscuits three meals a day and those look fantastic.

[Sarah_Kirschbaum]

Had some friends over last night. The wine pictures comes first, but there’s food behind it, I promise!

[Rodrigo_B]

Sarah, you never cease to amaze me with the food you and Jonathan cook.

Also do you have hotel pans for mise build into your counter?

[Sarah_Kirschbaum]

Sarah, you never cease to amaze me with the food you and Jonathan cook.

Also do you have hotel pans for mise build into your counter?

Many thanks. We love to do it, which helps a lot.

You have a sharp eye - yes, hotel pans dropped into the counter. It’s one long space with three pans inserted, and has a drain at the bottom. So we can put ice underneath the pans, or take them out entirely and fill the whole thing with ice for champagne or caviar or oysters or whatever.

[Rodrigo_B]

Sarah, you never cease to amaze me with the food you and Jonathan cook.

Also do you have hotel pans for mise build into your counter?

Many thanks. We love to do it, which helps a lot.

You have a sharp eye - yes, hotel pans dropped into the counter. It’s one long space with three pans inserted, and has a drain at the bottom. So we can put ice underneath the pans, or take them out entirely and fill the whole thing with ice for champagne or caviar or oysters or whatever.

Of course the space can be converted to a giant Champagne and caviar bucket. That’s a hell of a beautiful and aspirational kitchen setup.

[Sarah_Kirschbaum]

Sarah, you never cease to amaze me with the food you and Jonathan cook.

Also do you have hotel pans for mise build into your counter?

Many thanks. We love to do it, which helps a lot.

You have a sharp eye - yes, hotel pans dropped into the counter. It’s one long space with three pans inserted, and has a drain at the bottom. So we can put ice underneath the pans, or take them out entirely and fill the whole thing with ice for champagne or caviar or oysters or whatever.

Of course the space can be converted to a giant Champagne and caviar bucket. That’s a hell of a beautiful and aspirational kitchen setup.

Thanks very much. We built an entire house to get the kitchen and wine cellar we wanted.

[T_Williams]

Many thanks. We love to do it, which helps a lot.

You have a sharp eye - yes, hotel pans dropped into the counter. It’s one long space with three pans inserted, and has a drain at the bottom. So we can put ice underneath the pans, or take them out entirely and fill the whole thing with ice for champagne or caviar or oysters or whatever.

Of course the space can be converted to a giant Champagne and caviar bucket. That’s a hell of a beautiful and aspirational kitchen setup.

Thanks very much. We built an entire house to get the kitchen and wine cellar we wanted.

At some point you need to post a whole walk through of your kitchen set up. Every time I see your food photos I fawn over the kitchen in the background!

[Rodrigo_B]

Many thanks. We love to do it, which helps a lot.

You have a sharp eye - yes, hotel pans dropped into the counter. It’s one long space with three pans inserted, and has a drain at the bottom. So we can put ice underneath the pans, or take them out entirely and fill the whole thing with ice for champagne or caviar or oysters or whatever.

Of course the space can be converted to a giant Champagne and caviar bucket. That’s a hell of a beautiful and aspirational kitchen setup.

Thanks very much. We built an entire house to get the kitchen and wine cellar we wanted.

It seems exquisitely done and well thought out. It’s not often you see a home with so much thought put into all the little details, especially around the cooking and entertaining setup. Every time I see one of your photo I notice another small detail. All the little touches that you and Jonathan have put into the home definitely shine through, even just through pictures. I echo Tim’s sentiment; would love to see a walkthrough of the entire set up