Baked d’Anjou Pear w/ blue cheese in clover honey & garlic oil
by Celia Cheng
May 30th, 2007
IVO & LULU
558 Broome St
(Varick St & 6th Ave)
212-988-8169
$
Ivo & Lulu may have a short and simple menu but that ensures they’re good at what they make. The baked d’Anjou pear is supple and juicy and the blue cheese is stinky, but this sweetness and pungence play off one another lovingly. And when the two are baked in honey and garlic oil, the dramatic relationship between all the ingredients reaches new heights.
Posted in Appetizer , Caribbean , Cheese , French , SoHo
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Crêpe Suzette
by Celia Cheng
April 28th, 2007
LA GOULUE
746 Madison Ave
(64th & 65th St)
212-988-8169
$$$
The Crêpe Suzette at La Goulue is quite simply heavenly. Crêpes may seem easy to make, but the texture is key. The flambéed Grand Marnier adds a mouth-watering flavor with only the slightest hint of alcohol (most of which evaporates in the cooking process). The crêpe is soft but not overly spongy, and just slightly caramelized, so what we are presented with is a scrumptious delight to end the meal with.
Posted in Dessert , French , UES
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Le Soufflé aux Deux Fromages (cheese soufflé)
by Cynthia Sin-Yi Cheng
March 15th, 2007
LA GOULUE
746 Madison Ave
(64th & 65th St)
212-988-8169
$$$
During weekday lunchtimes, the Madison Avenue French institution, La Goulue, serves a sumptuous, light and fluffy, Gruyère and Parmesan cheese soufflé with white truffle oil. The twenty-five minute wait for this dish is always worthwhile. It might not look copious at first, and the top of the soufflé is literally as light as a cloud, but once you dig into the deep bowl, you’ll be rewarded with spoonfuls of rich, creamy, melted cheese. I love the multiple layers of texture from the crusty top, the airy center, to the dense bottom. The perfect way to enjoy this dish is to start with the soufflé accompanied by a glass of crisp white — Sancerre or Chablis — then, end the savory part of lunch with a mixed salad. For dessert, don’t miss the classically perfect Crêpe Suzette!
Posted in Cheese , French , UES
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Ham, Gruyere & Egg Crêpe
by Celia Cheng
October 24th, 2006
PALACINKA [CLOSED]
28 Grand St
(6th Ave & Thompson St)
212-625-0362
$
The charming thing about Palacinka is that it’s a high-profile but low-profile joint. What I mean is that it’s laid back and unpretentious, yet it’s also a great place for celebrity sightings. The buckwheat crêpes are thin and compact, and are accompanied by a little side of salad. The ham, Gruyere and egg crêpe is classic, elegant, and delicious. Think about it, who doesn’t love ham, cheese, egg, or crêpe? When you put them all together and enjoy them while chilling out at this endearing crêperie, it just makes for a perfect meal.
Posted in Cheese , French , Pork
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Peanut Butter Cookie
by Celia Cheng
March 30th, 2006
BOULEY BAKERY & MARKET
130 W B’way
@ Duane St
212-608-5829
$$
I’m usually not a fan of peanut butter cookies. In fact of all cookie flavors, this would be the last one I would choose. However, Bouley Bakery’s peanut butter cookie is in a league of its own. It’s a large cookie that has different textures: crispy on the edges and soft and moist at the center of the cookie. These cookies don’t usually come out until 2-3pm, but they are worth the wait and amazing when just out of the oven with the center of the cookie still warm.
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