Pour le Goût

Rental-Apartment Kitchen

My thinking and writing about food has hit a dry patch.  We're in the full force of summer with full baskets of vegetables and fruits but with the renovation I have little time to cook or even eat.  We scrape together what we can.  At least with summer here we can eat a lot raw, out of the sack.

Still - I have to cook at least one meal a day and now that we're near the end of our apartment stay I can truly say it's been a challenge. At first glance, the kitchen is pretty functional.  There is a dishwasher, microwave, coffee maker, toaster and a cupboard full of pots and pans.  However, there are a couple of major limitations that makes cooking for a family of four on a daily basis a challenge.

Here's what I have to work with:

A two-eye electric burner.  It takes *forever* to boil a pan of water.  But when it's hot, it's hot!  I learned to cook in shifts.  The pan of new potatoes from the Ile de Ré became a super yummy potato salad.

Two paring knives.  Seriously.  No kitchen knife.  My husband and I think up challenges.  He's won so far when I tasked him with taking apart of whole roasting chicken to braise.

We don't have an oven, either, but this hasn't bothered me too much.  There have been a few times in the last two months when I wished for one to keep food warm but since it's summer I get by fine without it.

 

 

Rental-Apartment Kitchen

My thinking and writing about food has hit a dry patch.  We're in the full force of summer with full baskets of vegetables and fruits but with the renovation I have little time to cook or even eat.  We scrape together what we can.  At least with summer here we can eat a lot raw, out of the sack.

Still - I have to cook at least one meal a day and now that we're near the end of our apartment stay I can truly say it's been a challenge. At first glance, the kitchen is pretty functional.  There is a dishwasher, microwave, coffee maker, toaster and a cupboard full of pots and pans.  However, there are a couple of major limitations that makes cooking for a family of four on a daily basis a challenge.

Here's what I have to work with:

A two-eye electric burner.  It takes *forever* to boil a pan of water.  But when it's hot, it's hot!  I learned to cook in shifts.  The pan of new potatoes from the Ile de Ré became a super yummy potato salad.

Two paring knives.  Seriously.  No kitchen knife.  My husband and I think up challenges.  He's won so far when I tasked him with taking apart of whole roasting chicken to braise.

We don't have an oven, either, but this hasn't bothered me too much.  There have been a few times in the last two months when I wished for one to keep food warm but since it's summer I get by fine without it.

 

 

Momofuku and New York

Last month I went to New York last month for my brother's wedding. The city was as it's best - beautiful weather that bought out the best in everyone.  I spent some early, jet-lagged mornings wandering around Midtown and just enjoying being there. My visit was short - only 2 1/2 days - so besides the nuptials the only thing on my to-do list was to eat at Momofuku.   Why?  Because what can be better than a bowl of noodles with a little down-home kick?

My mom bought me David Chang and Peter Meehan's book which tells the story of Chang's development as a chef, his philosophy and the story behind Momofuku.  I found his mix of passion and creativity inspiring and really wanted to try it out.  There's not many people in the world who can marry the Southern cuisines with the Asian ones.  As he says himself in the book, he was surprised at how successful the restaurant is, and now it's not just one but a Group.  We went to the original and ate:

Pork buns (above)

Cold noodles with smoked brisket

One of the most beautiful Spring dishes ever:  Ruby Shrimp with Green Olive, Radish and Cucumber

A French-inspired dish of rabbit paté, frissée salad and a dijon sauce.

All of of it was amazing and I found that incredible - the no-reservations place was packed at 7pm on a Friday and these guys were turning out perfect dishes one after another.  As soon as a table emptied it was taken again and the kitchen just kept on going.  I love that the food was amazing and yet totally accessible - it was easy just to go and hang out.  No fancy clothes or fancy interior (though well designed for it's purpose).  All I can say that if you get the chance: Go.

Momofuku and New York

Last month I went to New York last month for my brother's wedding. The city was as it's best - beautiful weather that bought out the best in everyone.  I spent some early, jet-lagged mornings wandering around Midtown and just enjoying being there. My visit was short - only 2 1/2 days - so besides the nuptials the only thing on my to-do list was to eat at Momofuku.   Why?  Because what can be better than a bowl of noodles with a little down-home kick?

My mom bought me David Chang and Peter Meehan's book which tells the story of Chang's development as a chef, his philosophy and the story behind Momofuku.  I found his mix of passion and creativity inspiring and really wanted to try it out.  There's not many people in the world who can marry the Southern cuisines with the Asian ones.  As he says himself in the book, he was surprised at how successful the restaurant is, and now it's not just one but a Group.  We went to the original and ate:

Pork buns (above)

Cold noodles with smoked brisket

One of the most beautiful Spring dishes ever:  Ruby Shrimp with Green Olive, Radish and Cucumber

A French-inspired dish of rabbit paté, frissée salad and a dijon sauce.

All of of it was amazing and I found that incredible - the no-reservations place was packed at 7pm on a Friday and these guys were turning out perfect dishes one after another.  As soon as a table emptied it was taken again and the kitchen just kept on going.  I love that the food was amazing and yet totally accessible - it was easy just to go and hang out.  No fancy clothes or fancy interior (though well designed for it's purpose).  All I can say that if you get the chance: Go.