Folie en Food NY

photo-66MadisonPark Onze it. Quatorze-course tasting adventure. Pricey. Priceless.

Eleven Madison Park Menu, March 2014:

~Savory black and white cookie
Chartogne-Taillet Brut Rosé, Merfy Champagne, France

~Oyster Vichyssoise and caviar
~Marinated Scallop with apple, lime, and water chestnut

~Beef tartare with caviar and smoked bone marrow
~Pastrami with pickles, rye, mustard, and cranberry
Bellwether Legacy Brut Cider, Trumansberg, NY

~Cured Foie Gras with sunchokes and fermented mustard greens
Domaine Weinbach Pinot Blanc Reserve, Alsace, France

~Waldorf salad with celery, cranberries and walnuts
Domaine de Belliviere Loire Valley, France

~Poached lobster with razor clam, sea urchin and kale
Isabelle et Denis Pommier, Premier Cru Chablis, France

~Braised celery root with black truffle
ça del Baio Barbaresco Piedmont, Italy

~Duck broth with sausage and Gruyère
~Roasted duck with lavender, honey, rutabaga
Domaine Monier Perreol, Rhone Valley, France

~Various desserts. Chocolate pretzels. Cookies. Baked Alaska

Then, the next day:

Grilled lobster lunch with friends at ABC Kitchen. Specially good.
Roasted octopus, striped bass downtown at Colicchio and Sons. Delectable.

Memories of a Mad March Birthday Weekend. Indelible. Folie en food!

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Sliced Cauliflower Sauté

Forget the florets. Sliced is a great sauté. New York fave Gramercy Tavern’s halibut is good, but this side dish was better.

Serves 4-6.

Cut the cauliflower into 1/2″ slices, with some of the stem included.

In a large skillet, brown the slices in a little olive oil, so that none are touching.

Sprinkle with garlic powder, ground black pepper, thyme as they cook.

Turn when golden brown on one side and brown the other.

Crispy on the outside, tender and sweet on the inside.

Simple and so good.

NYTimes agrees. 9/14