Bel Canto Shopping

I've gone over my menu and have created my shopping list for the Bel Canto dinner next Monday night, February 4th.  The list is interesting, because this may end up being my "finest" dining and most international menu, but my least complicated shopping list.
Lemons, limes, potatoes, eggs, butter, flour and shallots are some recurring simple ingredients.  There's some nice produce that I'll have to find which may end up posing a problem this season, but I will scour my markets to make it happen.

I'm very much looking forward to paying another visit to Russ and Daughters on Saturday, and then strolling over to the Union Square farmers market.  I'll be buying some of their Gaspe Nova smoked salmon for my salmon rillettes, and I may buy some wasabi roe to top it, I just need to figure out if it's in my budget.  It would make a beautiful topping, and keep up with the international theme.

I need to get my hands on a bottle of Pisco and St. Germain (YES) and my first stop will be this really cute shop in LIC, Hunter's Point Wine and Spirits.  The shop is very homy with what seems to be a carefully selected group of wines and spirits, and although the space isn't huge, I've found everything I've ever needed in there.

Another stop I need to make is at the Italian specialty shop under the N/Q at Astoria/Ditmars, Rosario's Italian Deli, here I can pick up the prosciutto for my "Italian Sushi" and the panettone for the Panettone bread pudding.

I'll stop in to King's Fish & Seafood Market after work and before all my cooking on Monday, the day of.  Every morning as I walk to work off the E in Jamaica, I watch the guys haul seafood off the truck and into the store, so I know it's fresh.  The prices are also pretty unbeatable.  I'll be picking up all the seafood for my ceviche.

So, hopefully shopping goes smoothly, and then there's cooking all of it-yeesh! Glad Liza will be helping!

Lobster Pickins' and Cole Slaw: Culinary Artistry

Lobster Pickins' and Cole Slaw

The first course for Steven King's 11-22-63 book club dinner, was something I had been wanting to create for a Book Club meeting even before I began the Astoria Book and Supper Club.  I visualized it just as I served it: in diner-style baskets with deli paper and a side of cole slaw.  It was lots of fun to create, and even more fun once I tasted it and knew I was serving something great for my guests.

My friend Liza, professional chef and Astoria Book and Supper Club co-cook in the kitchen, bought me the book, Culinary Artistry by Andrew Dornenburg and Karen Page.  This book is the perfect "cookbook" for someone like me, who doesn't necessarily like to read recipes, and looks more to cookbooks for inspiration and ideas.  There are some great recipes by great chefs, but the book is basically a list of foods and the other foods, herbs, cooking techniques and ingredients they pair with.  For example, Pork Chops will list: about 20 ingredients like apples, leeks, mustard, ginger, and then techniques like braise and pan-fry.  Say you have an acorn squash and don't know what to make for dinner, you can get so many ideas from this book.  I highly recommend it if you find yourself often stuck in the kitchen.  I think it can also build confidence in your palette and your ability to pair foods and understand why they go together.

I am not a fan of classic mayonaise-based cole slaw, and I knew I wanted to make a more lemon and mustard based coleslaw that would still be a nice pairing with corn-meal and beer battered lobster.  Knowing I wanted a citrusy mustard base, but not much else, I consulted Culinary Artistry and based on my ""findings" of what pairs well together, I decided to dress my cole slaw with capers, honey, lemon, dijon mustard, fresh dill and horseradish cream.  My cole slaw was a blend of white cabbage, gala apple and carrot, that I shredded using my food processor (very satisfying).  I tossed it in my dressing with some olive oil, and let it sit for about an hour in the fridge.  

When I served the lobster with the cole slaw, there was that nice silence at the table which can only mean people were enjoying what they were eating.  It did surprise me that when people finally spoke, it was this unique play on cole slaw that had everyone raving.  Do yourself two favors, make this cole slaw, and get a copy of Culinary Artistry!