I've moved my blog to a better address, pekorino.blogspot.com
-Matt
Tuesday, February 12, 2008
Monday, February 11, 2008
Gypsy Apple Bistro, Shelburne Falls (MA)
A special night required a good dinner out, and I picked the Gypsy Apple Bistro in Shelburne Falls. 'Twas about 13 degrees outside and so going in their cozy, warm environment was a big plus. A small room, beautiful, transports you to the Continent in all the right ways.
The menu is small, changes monthly. There were hits and misses. We especially liked the mushroom ravioli in a saffron cream sauce. The sauce was also flavored with carmelized onion, and came with greens sauteed in olive oil and garlic. The earthy flavor of the mushroom combined well with the onion and garlic. The other hit was the mussels with a riesling and shallot cream sauce. This is probably the only time in my life I've ordered two cream sauces in one sitting, see my post on carbonara below - cream to me is usually a culinary cop-out, it drowns out the other flavors (or worse, is used to cover up the lack of good flavors, such as when the other ingredients aren't at their freshest). In this case, the garlicky greens gave the ravioli dish some bitterness and bite to offset and compliment the cream. I liked that. And dipping their seriously hot bread into the riesling cream sauce was pretty sinful.
Duck confit was tasty, nothing to write home about. The venison dish wasn't as good. The venison was ok, the bigger problem was its unsatisfying red wine reduction and the accompanying horseradish mashed potatoes. Neither were very good separate (if you're going to go horseradish, don't wimp out). Together they clashed and very much tasted like they didn't belong together.
Overall, a good experience. They pour a generous wine glass and have good beers on hand. The chef was friendly and gregarious. One day we'll return, hopefully to all hits.
The menu is small, changes monthly. There were hits and misses. We especially liked the mushroom ravioli in a saffron cream sauce. The sauce was also flavored with carmelized onion, and came with greens sauteed in olive oil and garlic. The earthy flavor of the mushroom combined well with the onion and garlic. The other hit was the mussels with a riesling and shallot cream sauce. This is probably the only time in my life I've ordered two cream sauces in one sitting, see my post on carbonara below - cream to me is usually a culinary cop-out, it drowns out the other flavors (or worse, is used to cover up the lack of good flavors, such as when the other ingredients aren't at their freshest). In this case, the garlicky greens gave the ravioli dish some bitterness and bite to offset and compliment the cream. I liked that. And dipping their seriously hot bread into the riesling cream sauce was pretty sinful.
Duck confit was tasty, nothing to write home about. The venison dish wasn't as good. The venison was ok, the bigger problem was its unsatisfying red wine reduction and the accompanying horseradish mashed potatoes. Neither were very good separate (if you're going to go horseradish, don't wimp out). Together they clashed and very much tasted like they didn't belong together.
Overall, a good experience. They pour a generous wine glass and have good beers on hand. The chef was friendly and gregarious. One day we'll return, hopefully to all hits.
Sunday, February 10, 2008
Bucatini alla carbonara
One of my favorite mainstays, pasta alla carbonara (this time its bucatini, probably one of the most underappreciated pastas this side of the Atlantic). It's simple, comfort food, and goddamn delicious.
No cream! Every single time I've seen this dish in a restaurant there is always cream in the sauce. Unnecessary and it kills the taste. Carbonara is simply pancetta, pecorino romano, pepper, and egg. I add a bit of garlic, dry white wine, and red pepper. Do what you want with it, just don't add cream. You can't really get pancetta around here, I always pick some up when I'm in a coastal city (bought some in New Haven recently). Bacon is a substitute, definitely a second best though. Make sure you get some good slab bacon if you do.
Here's how I do it: first, whisk your eggs. 1 egg per portion. Grate some pecorino romano, a small handful per portion. Add this to the whisked eggs and mix together. Start your pasta. Along the way, temper your eggs with some of the water from the pot.
In a sautee pan: depending on the fattiness of your pancetta, add more or less olive oil. The stuff I got last is pretty lean, so I add a couple tablespoons of oil. Sautee pancetta on low heat until it renders most of its fat, then add the optional garlic and sautee till you smell its aroma (do not let it brown). Add the wine, and simmer it all on medium for a couple minutes. Add your pasta and combine in the pan. You want the pasta to get fully coated in the fat and olive oil.
When your pasta has been well coated by the oil and fat, add the egg and cheese mixture and stir to coat the pasta. Keep heat low enough that you don't get scrambled eggs but high enough to cook the eggs. Approx 1 egg per serving size. Serve hot.
No cream! Every single time I've seen this dish in a restaurant there is always cream in the sauce. Unnecessary and it kills the taste. Carbonara is simply pancetta, pecorino romano, pepper, and egg. I add a bit of garlic, dry white wine, and red pepper. Do what you want with it, just don't add cream. You can't really get pancetta around here, I always pick some up when I'm in a coastal city (bought some in New Haven recently). Bacon is a substitute, definitely a second best though. Make sure you get some good slab bacon if you do.
Here's how I do it: first, whisk your eggs. 1 egg per portion. Grate some pecorino romano, a small handful per portion. Add this to the whisked eggs and mix together. Start your pasta. Along the way, temper your eggs with some of the water from the pot.
In a sautee pan: depending on the fattiness of your pancetta, add more or less olive oil. The stuff I got last is pretty lean, so I add a couple tablespoons of oil. Sautee pancetta on low heat until it renders most of its fat, then add the optional garlic and sautee till you smell its aroma (do not let it brown). Add the wine, and simmer it all on medium for a couple minutes. Add your pasta and combine in the pan. You want the pasta to get fully coated in the fat and olive oil.
When your pasta has been well coated by the oil and fat, add the egg and cheese mixture and stir to coat the pasta. Keep heat low enough that you don't get scrambled eggs but high enough to cook the eggs. Approx 1 egg per serving size. Serve hot.
Tuesday, February 5, 2008
Baked ziti
Normally I avoid Italian-American food like the plague. Then last night I get the crazy idea of making baked ziti, perhaps the most iconic Ital-American dish after spaghetti and meatballs. Turned out monster delicious due to the addition of fried eggplant and lots of red chili pepper. I now must admit, sometimes a crapload of garlic and mozzarella can make a palate happy.
Didn't take a picture, was too hungry.
Didn't take a picture, was too hungry.
Monday, February 4, 2008
Braised country ribs with polenta
I wasn't real satisfied with this dish. I think white wine and sage go better with veal as saltimbocca than they do on these ribs. Country ribs braised in white wine, garlic, and sage, chunked and served over polenta.
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