By my calendar there are only five days left until the start of spring. Winter’s reasserted itself in what some New Yorkers, myself included, deem a rather weak blizzard. Nevertheless there’s plenty of snow on the ground, which means two things: one, tromping around the park, something I’ve been doing for years; and two, making homemade maple taffy/snowcones, something I tried for the first time this past Sunday. (more…)
I doubt Hugue Dufour knew yesterday was National Ice Cream Day. I didn’t think to ask as I watched him dress a ceviche with olives, jalapeño, olive oil, cilantro, and red onion and then place it in a waffle cone. Before handing it off he drizzled it with coconut milk and condensed milk and showered it with sesame seeds.
Dufour’s wife and partner in culinary crime, Sarah Obraitis, had told me to come to LIC Flea to check out the $10 M. Wells Sweet Fish Ice. She described the cone as “water-proofed with a white chocolate jalapeño sealer.” I envisioned it as something of a pescatarian King Cone. That white chocolate sealant was in the bottom of the cone, not on top though. (more…)
“We’re going to make you something.” Sarah Obraitis of M. Wells Dinette said to me last week. I’d just consumed a decadent plate of boudin blanc, with scallops and sweetbreads along with an herb salad. I mumbled a refusal thinking the only thing I could possibly eat was a wafer thin mint à la Mr. Creosote. “This is the type of thing you get at Le Bernardin,” she continued brightly. “It’s inspired by soap candy that Hugue ate as a kid in Canada.” Sarah walked away leaving me to ponder the notion of soap candy. (more…)