仕事柄、和食が中心の食生活なので、育ち盛りの息子にしてみればハンバーガーやピザがやっぱり花らしい。他から見れば、和食が食べられるのが羨ましいみたいだが、結局、隣の芝は青い、っちゅうこっちゃ。昨日のヒラメの刺身より、近所のビストロで食べるハンバーガーを前にした笑顔は遥かに大きい。複雑な心境な母であるが、気持ちも分かるきがする。
People often envy my son that he gets to eat my Japanese home cooking all the time. Not so much....look at this huge smile in front of the burger at our neighborhood bistro. My son is so used to eating what people would categorize as "gourmet", he fancies burgers, fries and pizzas......it's always the case, the next door lawn is greener.... I have such a mixed feeling about this, but sort of understand his side of story, too....
夢中だね。。ちなみに私はムール貝とポテトフライ。自分で作ったほうが美味しい。。。。
Never seen him so "focused"....I ordered mussels with pomme fritte. Hate to say this, but I can do better.....yeah, yeah, I can be a snob when it comes to food....!
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by hungry-witch
| 2011-11-14 10:19
| dinner
取材でポートオソリティーの裏側にある、イタリアンレストランに行ってきました。
Great find....Italian restaurant tucked behind the Port Authority with no frill, but all very authentic Italian dishes that makes even Italian grandmas happy!
前菜のワイルド ボアーのサラダ。薄くスライスされたイノシシは柔らかで意外にあっさりしていました。ワインのリダクションのソースがちょっぴり甘くて絶妙。
Antipasti: Affettato Di Cinghaiale (paper thin slices of wild Boar): The wild boar was tender and not as gamy as I thought. The drizzled wine reduction had some hint of berry flavor and the sweetness of the sauce went so well with the boar.
人気のクラブケーキ。一口サイズで外はサクサク、中はクリーミーで、日本の蟹クリームコロッケみたい。
Another Antipasti, the popular mini crab cake. The exterior was nice and crunchy and the inside was filled with crab in creamy sauce.....reminded me of Japanese version of cream crab croquette. Yummmy!
このお店はあらゆる物が手作りで、フォカッチャ、ブレッドスティック、パスタ、デザートとお店で作られています。
They make their own bread sticks, Focaccia , pasta and dessert. Freshly made Focaccia....doesn't get better than this!
ロブスター入りイカスミパスタ。 なんて贅沢!ロブスターはプリプリでイカスミパスタはモッチリ、これ又プリプリ。幸せな一品です。
squid ink past with lobster. Divine! Juicy and plump lobster cooked perfectly goes so well with home made squid ink pasta with amazing texture. Truly, truly a must try!
ちょっと珍しい内蔵料理。実は私、トライプ系には目がない。フィレンツェに行った時、美味しいとライプの屋台を見つけてしまい毎日通った程。なかなかレストランでお目にかかる一品ではないし、上手に調理するのは手間暇かかるので大変。ここのは文句なし!柔らかで臭みも上手に取れている。合格である。
Of all the interesting dishes from the menu, I chose this Trippa Dell'Oste. Stewed honey comb tripe cooked until tender with other vegetable. Very rustic dish, but to do this right, it takes skill and time. I happen to be a very tough critic when it comes to any tripe dishes......and this one, I take my hat off! Tripe was so tender, it melt in your mouth and it didn't have any of that unpleasant tripe smell which means the chef knew how to pre-treat the tripe before cooking. Bravo! Their menu has some other unique dishes and I can't wait to go back to try them all!
Il Punto
507 9th Ave.(at 38th st.)
(212)244-0088
www.ilpuntonyc.com
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by hungry-witch
| 2011-11-10 23:17
| restaurant
今年もやって参りました。我が家では年間の行事の中でも一番力入ってまっす。
Of all the yearly events, the Halloween is our #1 priority......here we go again!!
今年はカウボーイだぜ。
So for some reason, he decided on being a cow boy...yee ha!
なら、母も。
Then, naturally, I'm a cow girl!
記念撮影
picture perfect!
実は 母の方がやる気満々であった。。。ハローウィーン大好き!
Gatta admit.....I'm having more fun than my boy!
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by hungry-witch
| 2011-10-31 10:34
| outings
Got some super fresh porgy& flounder from my fisherman!
漁師さんから最高に新鮮なポーギーとヒラメ、ゲット!
Look at these beauties!
おお〜、キトキト!
We're having fish tonight! Gatta say, my sashimi making skill is getting better....and I didn't slice any of my fingers this time.
今日はお刺身天国よ!生きてて良かった。うん。
Oh and nothing to be wasted. The bones from porgy and flounder makes an amazing stock! Miso soup using this stock.....to die for!
無駄にするところはありませぬ。しっかりダシを骨からとって、お味噌汁にいたします。旨い!
漁師さんから最高に新鮮なポーギーとヒラメ、ゲット!
Look at these beauties!
おお〜、キトキト!
We're having fish tonight! Gatta say, my sashimi making skill is getting better....and I didn't slice any of my fingers this time.
今日はお刺身天国よ!生きてて良かった。うん。
Oh and nothing to be wasted. The bones from porgy and flounder makes an amazing stock! Miso soup using this stock.....to die for!
無駄にするところはありませぬ。しっかりダシを骨からとって、お味噌汁にいたします。旨い!
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by hungry-witch
| 2011-10-18 10:49
| dinner
レイバーデイが終わると一気に仕事モードに切り替わる。学校の新学期も始まって夏休みは終わりです。今日は子供教室の第一日目。新しいメンバーも加わって、さあ、今年もやるぞ〜〜!
As soon as the Labor day is over, things picks up the pace and the summer break is over. Back to the daily grind. Today was the kid's cooking class's first day. New student joined the class ;) Let's start cookin'!
やっぱり最初は魚屋さんから。元気な活ブルークラブに皆の心は虜。。。。
Of course we start from the fish store. Everyone was hooked on super lived blue crab!
兎に角元気な蟹。はさみで威嚇する度子供達は大喜び。
These little crabs were soo feisty. Kids got kick out every time they snapped their claws.
持ち帰ってしっかり観察
Brought them back and observe.
ヒラメもね。
got some flounder, too!
ひっくり返したりつついたり。。よ〜く観察してね。
flip them, poke them....observe really well!
even played with konbu kelp which we used to make stock for miso soup
お味噌汁用のダシの昆布もおっもしろ〜い!
蟹を食べる時って子供、大人、国籍関係無く皆静かだわね。
Whet it come to eating crab, doesn't matter if it's kids or adult or any other nationalities, people tend to become super quite....lovely!
As soon as the Labor day is over, things picks up the pace and the summer break is over. Back to the daily grind. Today was the kid's cooking class's first day. New student joined the class ;) Let's start cookin'!
やっぱり最初は魚屋さんから。元気な活ブルークラブに皆の心は虜。。。。
Of course we start from the fish store. Everyone was hooked on super lived blue crab!
兎に角元気な蟹。はさみで威嚇する度子供達は大喜び。
These little crabs were soo feisty. Kids got kick out every time they snapped their claws.
持ち帰ってしっかり観察
Brought them back and observe.
ヒラメもね。
got some flounder, too!
ひっくり返したりつついたり。。よ〜く観察してね。
flip them, poke them....observe really well!
even played with konbu kelp which we used to make stock for miso soup
お味噌汁用のダシの昆布もおっもしろ〜い!
蟹を食べる時って子供、大人、国籍関係無く皆静かだわね。
Whet it come to eating crab, doesn't matter if it's kids or adult or any other nationalities, people tend to become super quite....lovely!
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by hungry-witch
| 2011-09-22 12:17
| 未分類