Egg is proof that slow and steady wins the race. They started out just serving breakfast in the mornings out of another eatery. Soon they took the space over completely, gave it a clean, easy makeover and now there is a 20 minute wait for a table on a Thursday. I went with my younger sister (from a different mother) Erika Mihalovich. She ordered their Tater Tots and French Toast. I had the Biscuits and Gravy with a side of Eggs. Great food. Great company.
Friday, April 30, 2010
Wednesday, April 28, 2010
It's funny. When I shoot my dining experiences in eateries I usually do it guerilla style. I like to think I'm discreet enough for anyone to mind. This morning I went to Saltie for breakfast. This time I asked if they minded if I took a few pictures and good thing I did because they weren't having it! So, I dropped my friend Joseph Foglia's name because he designed and built all the fixtures in the place. He was the one that told me what to have there. Needless to say they relented and good thing because the Ship's Biscuit is the best Egg Sandwich I've ever had. It was simple, salty, rich and delicately light at the same time. Just like the establishment itself. I'll be back again... No camera's next time!
Thursday, April 22, 2010
Today I decided to use my Local Farm Fresh Eggs for lunch instead of breakfast. I made Egg Salad with perfectly cooked Eggs, Kosher Salt and Fresh Ground Pepper on Jewish Rye. Never mind the 3 minute, 5 minute hard boiled nonsense. Just bring two inches of water to a simmer, put the Eggs in, turn off the heat after a minute and put the lid on it. Leave them for 15 minutes and they'll be perfectly cooked with a delicious bright yellow yolk. Also, break the shell at the tip and peel downward... It makes the hard part easier.
Posted by James Anthony at 2:38 PM
Wednesday, April 21, 2010
Hanover Farms is our local farmer's market produce stand. It's across the street from Kate's Lazy Meadow Motel and about a 10 minute walk from my house. It's not that big, but from April to November it provides a bounty of local goods. Spring is for Flowers, Tomatoes, Avocados and all sorts of Root Vegetables and Greens. Also, through every season they have everything from the best and surprisingly inexpensive Dairy to the richest Honey's, Maple Syrup and Preserves. What an inspiration!
Sunday, April 11, 2010
I sorely miss having cheap and amazing Spanish Food in NYC. So, tonight I made a Dirty Rice with Spanish Olives and Black Beans. Just like when I make Spanish Rice I browned the Long Grain Rice in Butter and Olive Oil first. Then I added the water, a cup of Black Beans, half a cup of chopped Spanish Olives, stirred it all together, lowered the heat and put the lid on it. 15 minutes later, the Rice was perfectly done and it was infused with the flavors of the Beans and Olives. Delicioso!
Posted by James Anthony at 5:18 PM
Friday, April 9, 2010
OMG! I've been absorbing a lot from watching the Food Network. One thing I've been enjoying is roasting everything in the oven instead of frying or sauteing. I decided to do Grape Tomatoes, Garlic and Italian Sausage in the oven with just Olive Oil, Kosher Salt and Freshly Ground Black Pepper. The Tomatoes made the simplest and most amazing Pasta. All I added was a little more Salt, Pepper and Pecorino. For dinner I had the Sausage and Garlic on the side. For lunch tomorrow I mixed everything all together in some Tupperware. Maybe for tomorrow, maybe for a midnight snack!
Posted by James Anthony at 4:52 PM