A bottle, that’s what it takes for Chef Daniel Boulud’s short ribs. I had some mistakes, however, when making what was otherwise a tasty, but sadly costly, dish. I went to the market and got the requisite bottle of wine, carrots, celery, onion, garlic, and the beef short ribs. But see, what I did was send my […]
Archive for September, 2009
Sep14
Of Cheese Puffs (Gougeres) & Steak
Today I made my first cheese puffs, made from the classic French dough known as pâte à choux. While I have had these served to me before (they are, in small amounts, a rather special small appetizer, but also a welcome nibbler for parties), this is the first time I made them, and could appreciate […]
Filed in: French In the Kitchen
Sep7
10Arts by Eric Ripert
There’s a giant old bank in Philadelphia known previously as the Girard Bank (you can see it here, circa the 1930s) that is capped with a giant dome. Inside, today, the dome is the hallmark of the Ritz Carlton hotel, with a posh lobby, and adjacent to the left, the restaurant 10 Arts by Eric […]
Filed in: French Restaurant Review
Sep7
Parc Brasserie, Philadelphia
I recently got to eat at the Parc Brasserie located at the Parc Rittenhouse hotel, in downtown Philadelphia. First, the place reminded me exactly of Can Can here in Richmond. I guess both places took the same inspiration. The only difference was the absence of the paper as “table cloths” here, but the food was […]
Filed in: French