It’s always fun to try a new cookbook, especially one that is an intimidating 500 pages! I Love NY, Ingredients and Recipes by Daniel Humm and Will Guidara is an anthology of regional NY food organized alphabetically by ingredient. Oddly enough, I recently acquired this book at a Southern BBQ in Charleston, which is another story. At first I thought “Oh OK, it will be all hot dogs, pizza and black and white cookies.” But this book is as much a showcase as it is a cookbook. Think Corn Pudding Pizza, Pan Roasted Lobster and Walnut Tart with Caramel & Sea Salt . It’s pretty divine if you don’t mind getting your hands dirty and buying a few (try 5) pounds of duck fat. So being a transplanted New Yorker living in Charleston, also one of the great food cities, I couldn’t resist the urge to promote some good old NY cuisine down here for a change.
And the menu:
I actually did not make everything myself, I farmed out several of the dishes to guests. I did mix the signature cocktail of the evening (A “New Your Sour” with homemade apple shrub), baked the Bacon Potato Bread (SO good), made the Squash Steaks, and roasted the lobster, with lots of help with the dismemberment (still, yikes!). I am by no means prolific in the kitchen so halfway through making my apple shrub for the New York Sour many, many days in advance I wanted to quit while peeling my fourth apple. But we New Yorkers are tougher than that and of course we persevered! Here are the photos to prove it. Oh, and it was a lot of fun setting the table:
Perfectly orchestrated Walnut Tart with Caramel and Sea Salt by our sweetest guests, the owners of Sugar bakeshop:
Maybe I will start a weird reverse trend of Southern dinners NY style. I did make homemade marshmallows with bee pollen after all!
And we had the ideal way to cap off the evening – a round of the New Yorker Caption Game, played while wearing Statue of Liberty crowns…
So did it taste like home? I ONLY wish I’d eaten that well growing up! up but there were distinctly Northeast undercurrents that were wonderfully familiar, apples being just one of them. And with 6 out of eight guests being transplanted New Yorkers there was a hearty Yankee spirit at the table and even if the South has softened us, if not taught us how to be good hosts and hostesses. Now, back to something much easier, like designing jewelry!