New York goodies, day two

I was in New York for five days. This is what I ate on day two.

-A three-course meal with wine, at L’Ecole, the restaurant associated with the French Culinary Institute. The appetizer was an Alsatian onion tart, perfectly caramelized and creamy, on a perfectly buttery and flaky pate salee crust. The accompanying petite salade was nice and crisp, the vinaigrette tart and not too greasy. I was slightly disappointed by the red snapper main – the red snapper was pan-fried and slightly too oily, but I did enjoy the tasty tomato reduction and a very nice ratatouille lasagna. Dessert was a caramelized pear tart with almond cream on puff pastry – the pear wasn’t quite caramelized enough, but the puff pastry was flaky and delicious, and the almond cream was nice and rich. It was served with a quenelle of vanilla ice cream, which was nice. ALSO, prior to all the foodiness, there was a basket of the best baguette i’ve ever had – crunchy and nutty on the outside, soft and squishy on the inside. I wish I had stuffed it in my purse.
-I was too stuffed from lunch to eat at Balthazar, but the handmade breads were absolutely gorgeous.
-At Kee’s Chocolates, I got a creme brulee chocolate (actual creme brulee custard in a dark chocolate shell) and a blood orange truffle (blood orange dark chocolate ganache that seriously tasted like a blood orange, dipped in dark chocolate). The proprieter is a graduate of the French Culinary Institue, and this shop got a 29 (out of 30) in the 2006 Zagat guide for tasting, which is virtually unheard of.
Handmade strawberry ice cream from Emack & Bolio’s, a Boston company that I didn’t see in boston. No matter; the ice cream is delicious!
-A royal milk tea creampuff from Beard Papa’s, a Japanese chain slowly making its way through the US. It’s basically a giant choux paste puff filled with funky flavoured pastry creams, dusted with icing sugar. While delicious and quite lovely, I have to marvel at the ridiculous money-making possibilities of selling an item at what must be a huge margin.
-I walked by Chikalicious, a full-service dessert “bar”, which is exactly what it sounds like – a place where you sit and have a three-course dessert at the bar. At this point I was too full from the day’s culinary conquests to even think about it, but it’s kind of a cute idea that would only fly in New York.
Cold green tea noodles from pan-asian/vegan/vegetarian fusion restaurant Wild Ginger Vegetarian, nestled on the street that delineates Chinatown and Little Italy. It was exactly what i needed after all the sweets of the day, and to be perfectly honest, the only thing that I could imagine eating without throwing up.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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