WOW I AM SO MAD RIGHT NOW I FEEL LIKE CHRISSY TEIGEN FROM HER SCALLOPS POST (READ IT RIGHT NOW IF YOU HAVEN’T ALREADY). I JUST WROTE THE MOST BEAUTIFUL, ELOQUENT PROSE OF A POST (LIKE JAMES BEARD AWARD WINNING STATUS) ABOUT THE PERFECT SPAGHETTI RECIPE (I ACTUALLY STOLE IT AND “ADAPTED IT” FROM SOMEONE MUCH MORE LEGIT THAN ME) AND IT. JUST. ALL. DISAPPEARED.
LAW IS TRYING TO COMFORT ME BUT HIS WORDS ARE JUST PISSING ME OFF EVEN MORE. IT WON’T ALL BE OKAY AND NO, MY POST WON’T BE AS GOOD THE SECOND TIME I WRITE IT.
AAGHGHGHHGHGHGHGHGH. IT’S BEEN TOO LONG SINCE I’VE POSTED SO I’M GOING TO JUST WRITE IT OUT NOW INSTEAD OF WAIT FOR MYSELF TO CHILL OUT.
Okay so you just need some spaghetti (I got mine at Eataly because I’m fancy), ripe tomatoes (DON’T PUT THEM IN THE FRIDGE or else they turn all sandy and gross), basil, garlic, chili flakes, and lots of olive oil. Oh and parmesan. I used one pound of spaghetti and 14 tomatoes (I actually counted from the photo because I care about you so much).
FIRST, boil some water. While the water is boiling, make this basil-garlic-chili-infused olive oil. What you do is you heat a ton of olive oil (you can put however much you want because you can save it and use on other things) on low heat (NOT TOO HOT OR ELSE THE OLIVE OIL WILL TURN BITTER). Add garlic slices, fresh basil, and chili. Let it all simmer on low heat for like 20 minutes and remove from heat. Continue reading Shi’s Kitchen: The Perfect Spaghetti
On our last day in Paris, before our afternoon flight, we got up early and checked out the Marche d’Aligre, one of the more traditional and popular outdoor markets in Paris. Imagine walking through tight rows of vendors yelling a slur of French words at you that have something to do with the beautiful fresh fruits and vegetables that they are selling. Bunches of bulbous grapes ranging from soft yellow to deep purple, bright red tomatoes bursting with juice, creamy avocados cut open with slices to sample… god it’s beautiful. Unlike the farmers’ markets in NYC, the produce at this marche were just glowing with freshness. I felt like I could taste the tomatoes by just looking at them. The lively environment with local frenchies hustling and bustling about for their week’s groceries also added to the fun. After we wandered around and didn’t buy anything (I so wish we had come on day 1… I would’ve gotten so many fruits), we hopped on over to a cafe for lunch. I can’t remember the name of the cafe but I’m sure I have it written down somewhere and will update when I find out.
I had the Croque-Madame, which is simply a croque-monsieur (grilled toast with ham and cheese) with an egg on top. Though it looked very pretty, the toast was a bit overtoasted and so lost the soft chewy center of great bread. The whole thing just tasted like crust. Ham was very mediocre quality (like packaged sandwich ham), unlike most of the amazing cured jambon’s we had at other places. Sorry to ruin the photo for you guys. Continue reading Lunch by the Marche d’Aligre
Peter Luger Steakhouse
(between 6th St & Driggs Ave)
Brooklyn, NY 11211
Best. Steak. Ever. I don’t even love meat and I love Peter Luger porterhouse steak. It’s probably one of the oldest restaurants still running in New York, having been established in 1887! If you haven’t been, check it out and you’ll understand how it has lasted this long. It is a no frills restaurant that just serves up great food. And when I say no frills, I really mean no frills. There is one kind of steak that you get and you pay per person. Everything is served family style. You walk in and a strong charred scent of MEAT wafts towards you. The waiters are all big men with thick New York accents. They are sarcastic and tell you what to order. It’s a little off putting at first but once you get the drift, it’s kind of fun.
“I would like the… ”
“Two tomato and onions, at least one bacon per person, two potatoes and two spinaches.”
“Oh, right. Okay, sounds good.”
That’s pretty much how it works. For once, I liked being told what to eat. They weren’t douchebags about it either. The waiters would tell me when I was ordering too much and stop me. As in actually refuse to have me order more. Continue reading The Best Steak I Have Ever Had
Ever since visiting Rome over a year and a half ago, I’ve missed everything about it. The cobble stones (which I can get a tiny taste of here on Bond St.), the incredible ancient Roman ruins that are just embedded within the modern city fabric (we stumbled upon Borromini’s San Carlo alle Quattro Fontane), and of course, the FOOD. Even the little panino stands on the random corners of the streets had amazing bread and prosciutto, a combination that can last me many, many meals. Olive oil was amazing… thick and green from every bottle at every restaurant. Great Italian food, like Japanese food, involves the best and the freshest ingredients cooked simply. LAW and I headed straight to Eataly to for our ingredients because… Eataly sounds like Italy.
200 5th Ave
New York, NY 10010
Eataly is a high end Italian food market chain that sells fresh bread, cured meats, cheeses, gelato, freshly made pasta, olive oil, balsamic vinaigrette, Italian cookies and chocolates, etc.! They have locations throughout Italy and apparently a few in Tokyo. In New York, the food market surrounds a center hearth that consists of a number of high end food-court-esque restaurants. Mario Batali is one of the owners and describes it as a “grocery store with tasting rooms.” Continue reading Eataly Ingredients + My Cooking Skills = Shrimp Scampi with Squid Ink Linguini
Spaghetti and and Bow Ties with lots of tomatoes, mushrooms, onions, garlic, and ground beef. Sprinkled with parmesan.