Monday, September 16, 2002


farro & cemoi

and a big thanks to bruce of sautewednesday! not only did he remind me that the zuni cafe cookbook is out already, he also mentioned that he's read it and it's fabulous.

but then, back to the real subject of our convo, the awesome kunh rikon pressure cooker: bruce also knows how to make farro risotto in it, which is a must in my book. i look forward to adapting an old recipe i used to make with farro in the new cooker -- farro with leeks, fresh porcini, and sundried tomatos. the farro should come out chewy, like wild rice. . .after that, in honor of the zuni, i think i'll tackle the braised chicken and figs, which ought to be an easy 30-minute-party in the kuhn rikon. let's hope the fresh fig supply on atlantic avenue holds out for another week!

and in a great celebration of the rebirth of downtown new york after 9-11, a relocated amish market opened at john and william st (or walk up thru the zeytun's restaurant on maiden lane). naturally i had to rush in and buy a bar of 72% cemoi premier cru dark chocolate with 4% colombian coffee from their large premium chocolate selection. heavenly!

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