Thursday, October 29, 2009


Like I said, Breakfast is my favorite. No matter what the time it's always the first meal of my day. When I lived in the West Village I loved going to Tartine. It was a crowded hole in the wall. I always ordered Eggs Benedict for Brunch and their Home Fries were perfection. Slow cooked, rustic and perfectly seasoned. When I finally decided to do Home Fries for myself I tried to channel Tartine. In Olive Oil and Butter, seasoned with Sea Salt and Fresh Ground Pepper, I cook Red Potatoes on low heat for almost an hour. This allows them to cook through before getting dark golden brown and crisp on the outside. I add Red Onion half way in to get them caramelized and sweet by the time the Potatoes are done. This is the meal my friends wake up to when they come to visit. Who's next?

Wednesday, October 28, 2009


I'm currently obsessed with the small Flour Tortillas from Adams Fairacre Farms in Kingston. They're like 1.29 for a dozen. When I cook for myself I usually make Snack Foods. Tonight I made a sharp White Cheddar Quesadilla with Salsa Fresca. Okay, I made three of them.


Five Guys originated in DC and it's obvious they are coming for In-N-Out. The aesthetic is embarrassingly similar to their West Coast competitor, but the food might actually be better. Their Cheeseburger comes double and you choose what you want on it from a list of fresh ingredients. Their French Fries are more hearty and rustic than In-N-Out's and the portion is huge. I hardly ever like to share my food, but here Renate get's to finish half my Fries. I first had Five Guys in the West Village, NYC, but they recently opened one in Kingston, NY and I go there every time I'm around.

Saturday, October 24, 2009


Breakfast is my favorite meal of the day. Ever since I was a kid I loved Eggs and to this day I eat them almost every morning. Today I had them seasoned simply with Sea Salt, Fresh Ground Pepper and Jalapeño Tabasco with a side of Flour Tortillas. It took a while and lots of discipline for me to learn that slow and steady with low heat is the best way to cook Eggs. I'm usually in such a hurry, but time and respect makes better food.

Saturday, October 17, 2009


Since Fredrik left for Sweden 10 weeks ago I've had to step up and do everything for Scandinavian Grace. New responsibilities include baking for the Kafé. I've never baked in my life. Turns out I love it. I do not use cooking recipes. The fun for me is just try to duplicate dishes I tried and enjoyed. Baking doesn't allow for that. It's totally about exact measurements, timing and pace. You do exactly what your supposed to and it works. It gives me peace. This morning I made a traditional Swedish Almond Cake called Tosca. The magic is putting it in the broiler for the last 2 minutes to toast the Almonds and caramelize the Sugar in the glaze. For the other I used the same Pound Cake recipe, but topped it with Wild Blueberry Preserves.