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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts from the Breakfast Category

Our bodies are about half water, making us, essentially, land-friendly fish. Makes you think, right? Those 8 glasses of water a day are a must, but we like to give them a little more oomph. Delicately flavored and iced waters are livelier, lovelier, and more refreshing than plain Jane tap. A few of our standards are watermelon cubes and fresh mint sprigs, cucumber and lime slices, lemon rounds and green apple slices, and mint tea. The construction is not difficult: ice, the fruits, vegetables, or herbs you prefer, and cold water. Stir gently and allow to chill thoroughly. Another cool suggestion: add iced coffee to your fridge and morning routine, and for an extra wake-me-up, a swipe of chilly toner on your face is a must-try.

 

Cheeses for Bruschetta

Bruschetta

“Bigger is better!” is a creed that in our modern American food lexicon translates into super-sized meals and foods that have morphed into concoctions worthy of sci-fi. Ever curious about culinary innovation  hungry eyes and minds and mouths sometimes mislead us and feed us disastrous concoctions.

We are guilty of eating out a lot: sometimes it’s convenient, other times it’s because we’re running around for work, and most often because restaurants are where we meet with friends, celebrate, and relax. Don’t get us wrong, we love it! We’re so lucky to live in New York where restaurant choices are unlimited, but, after stuffing ourselves to the point of waistband button explosion, we return to our kitchens and scale back to the basics: meals made with local and seasonal items, cooked without much fuss and fanfare.

Ripe tomatoes, plump strawberries, slender asparagus, and herbs from the garden are a good place to start. Douse thick slices of  good bread with peppery olive oil and grill until charred: the exterior will crunch between your teeth, and the sturdy crumb will soak up the berry and tomato juices.

You can top your bruschetta with whatever you like, just remember to mind the basics: Start with the freshest and ripest produce, bread that has a thick crust and a dense crumb, quality extra-virgin olive oil, flaky sea salt, and just-ground black pepper. If adding cheeses, go for full fat and have a variety on hand, like mozzarella, spreadable mascarpone, and crumbly Parmigiano.

Tell us what you top your bruschetta with!

Breakfast All Day

Planes, trains, automobiles. We were far and away this summer; now we return home to New York’s hustle and flow. Cabs merge into traffic, we get swept along: this is The Routine.

The madcap ballet of the subway, a complicated dance: we lock eyes with those odd sweatpants declaring “my fête is my life!” and that shade of lipstick that must be Crayola carnation. Jaggedly up-tempo, the clanks and clatters make a cacophonous city symphony.

Then, suddenly, calm.

Swimming upstream but recognizing the current: The Routine.

Back on the sidewalks we go, walking to favorite shops for smoked trout and translucent orange caviar bubbles. No poetry in these simple foods: fish, bread, butter, eggs, citrus, and coffee, but none is needed.

Prose and Our Routine.

*Smoked trout from one of our very favorite shops, Russ and Daughters