So a few weeks ago I decided that Cheese Making would be a awesome hobby. What would top pulling out two year old cheese for a dinner with some friends???
I researched it a little and, surprisingly, its really not that complicated. Pretty much warm some milk, add some acid and wait for it to curdle.
This weekend I did my first two cheeses. A Mascarpone and Fromage Blanc. Just two simple soft cheeses. Nothing to rave about. But a lot to learn.
People have different hobbies. Some like to run. Some like to work on cars. Some like to paint.
Choi and I like to eat. We had an experience right up there with working on a '59 Chevy or running the Boston Marathon (shows what I think about marathons). We decided while we were planning our NYC trip that we definitely wanted to hit up a great restaurant. Googling "best restaurant in NYC" gets everyone's top ten list that quickly gets you head spinning. After much drooling and moaning we decided to search based on a famous chef. We landed on Mario Botali and settled on his Del Posto Restaurant on the lower west side of Manhattan. This was a great choice. We went with the five-course tasting menu and some how got an extra cheese course (awesome).
One of the best things about this place, the one thing that earned a really good tip, was our main waiter. Not only was he nice. Not only was he knowledgeable. Not only was he dressed well. But this guy had one of those voices. One that made me want to kidnap him and make him read children's books to my kids years from now. It made me want to curl up and suck my thumb. But, most importantly, made me want to order anything he told me to and then subsequently inhale it. On to the food...
Anti-pasta:
SUNCHOKE Crudo with Truffled Fonduta & Walnut Gremolata: Different, but good. Once is enough.
Mozzarella di BUFALA, Salted Beets & Pistacchio Spuma: Kind of a twist on the caprese salad, the beets were a nice addition.
Primi:
CARAMELLE di Robiola with Black Truffle Butter: Little presents of pasta and cheese. As they say, impersonation is the highest form of mimicry (we've tried this one twice already)
Potato GNOCCHI with Pork Shoulder, Spiced Prunes & Pine Croccante: Little puffs of deliciousness on a bed of the moistest braised pork ever.
Secondi:
Artic CHAR with Calamaretti, Romanesco Cauliflower & Truffle Passato: Good, nothing outstanding.
Sliced DUCK alla Scappi with Sweet Pumpkin Polenta, Trevisano & Campari: Best duck I've ever had and I like duck.
Cheese:
4 Amazing Cheeses: Great cheeses. We didn't catch the names though. Scored an extra cheese because we let the cheese lady choose for us and she couldn't leave us with three. We're going to play dumb everywhere we go.
Dessert:
Chocolate Ricotta TORTINO, Toasted Sicilian Pistachios & Extra Virgin Olive Oil Gelati: The EVOO Gelati was a surprise. Great in small quantities. The tortino also rocked. This desert definatly crowned the whole meal.
