frites & fries

Are You in NYC on March 8th?

Wed, 22 Feb 2012 20:28:00 -0500

If so, you might get to meet Chef and Chef Dave Santos! Two for one!

On Thursday, March 8th, Chef (aka Andrew Kraft) will be a guest chef at City Grit, a culinary salon in Soho. He will be offering a five course tasting dinner (with an amuse) for $65. The theme? “Explore Minnesota.” Since we’re both from Minnesota, this dinner will be incredibly important to us and quite personal for him — his food is often influenced by his Minnesotan upbringing. The dishes are traditional Minnesotan fare….re-interpreted (we’re going to call this culinary style, “Midwest Modern”). Oh, and there will also be walleye! (I mean, have you ever had walleye in New York?). The menu is as follows:

Amuse: “Green Bean Casserole”
First Course: Pickled mushroom salad, asparagus, mizuna, poached egg
Second Course: “German potato salad”, pork belly, smoked potato, celery, mustard seeds
Third Course: Walleye, wild rice pilaf risotto, hazelnut foam
Fourth Course: Minnesota beer braised beef short ribs, herb spätzle, root vegetables, beet relish
Fifth Course: Apple cider bread pudding, salted caramel gelato

Date: March 8, 2012

Time: 7:30pm (one seating)

Place: City Grit, 38 Prince Street, New York, NY

Tickets: $65 (purchase it here: http://citygritnyc.com/upcoming-events)

Hurray, because space is limited! Hope to see you there!

Happy Wednesday

Wed, 22 Feb 2012 15:24:00 -0500

Not only is today hump day, but it’s Ask Chef day. But it’s not my Chef, its a guest chef! If I told you who he or she was, it wouldn’t be any fun. Ask Chef your culinary questions! I’ll be collecting questions and posting his/her responses . E-mail me the questions (anniew at fritesandfries.com) or ask here!

Links I love today:

The Scale of the Universe: a visualization (via SwissMiss)
11 Signature Chef dishes
Homemade cherry liqueur…made from pie cherries!
The secret to a creamy mac and cheese
An app for optimizing your caffeine intake

Peanut Butter Cookies with Chocolate Chips

Tue, 21 Feb 2012 12:20:56 -0500

I don’t like peanuts that much but boy I do love peanut butter. Even though I love fancy and elaborate sandwiches, sometimes there is nothing like a good old fashioned peanut butter and jelly sandwich. Or a peanut butter and banana sandwich. Or a peanut butter and nutella sandwich.

You get the idea.

Then there are peanut butter cookies. I really like peanut butter cookies but I’m always trying to find the right recipe. Some are too rich, some are too soft and some are too sweet. But every once in awhile, I’ll find a recipe that is just right:

I found a great peanut butter cookie recipe from Food & Wine — it’s so crunchy and delicious. It’s incredibly smooth and peanut buttery in flavor but it goes with the texture so perfectly.

The best part? You only need five ingredients to make these cookies. (Well, six if you count the chocolate chips.)

For two dozen cookies (adapted from Food & Wine):

1 c. creamy peanut butter
1 c. granulated sugar
1 tsp. baking soda
1 large egg, lightly beaten
1 tbsp. whole milk
1/4 c. mini chocolate chips (optional)

Preheat the oven to 350F. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie.

Bake each sheet on the center rack for 15 minutes until the cookies are lightly browned and set. Let it cool (a little bit!) before serving.

Chambre de Sucre

Mon, 20 Feb 2012 11:36:00 -0500

Chambre de Sucre is a 270 year old Japanese gourmet sugar company. The products from this family-run business were sold primarily in Japan until recently. Their collection of beautiful sugars were brought to the United States earlier this year and many of the sugars can now be purchased online on their website.

This weekend, I was able to try some of the Chambre de Sucre sugars at a gorgeous event they put together.

I also got to take a peak at a few of their new prototypes: adorable cats, elephants and wings shaped sugars that hang on glasses and mugs. I’ll probably be the first person to buy a set of them (for those fancy tea parties I want to host).

Their current collection has brown and white sugars in various shapes like pyramids, hearts and balls. They also have pastel colored sugars in their collections as well that come in round balls and mini hearts.

My favorite sugars in their collection right now are the round sugars decorated with delicate flowers on the top and the brown sugar stars.

I would have a hard time dumping these sugars in my tea or coffee — there would be an entire photo shoot beforehand just because they’re so…damn pretty.

While the sugars were beautiful, I couldn’t help take a ton of photos of the food (from Kyotofu and Two Little Red Hens) at the event. Good food and sugar just go hand-in-hand.

Even though I went home pretty stuffed, I brought home some of the sugars and tried it with some tea (that will be coming out from Chambre de Sucre). I love that the smaller sugars gives me more control of the sweetness instead of dumping a big cube in it. I still want to save the ones that I have left though because they’re just…too pretty.

I guess I better throw that fancy tea party soon.

What People See

Sun, 19 Feb 2012 20:00:00 -0500

Being an enthusiastic learner of weird internet memes, the newest one that has been popping up all over Facebook is the “What I Actually Do” meme. The version that I have seen the most is the Executive Chef one:

…which is pretty true if you ask a lot of chefs. However, no one has made one that applies to a chef’s wife (which could be applied to restaurant widows in general).

So here it is:

For the last picture, I was almost going to pick the stock photo that showed a woman resting on a couch with potato chip bits all over and chocolate smears on her face. I decided to not use that because I am trying to be classy. Finding good stock photos was pretty challenging and I tried to portray things as best as I could; I do eat a lot of takeout in reality, and my mom doesn’t really understand what Chef actually does (perhaps flip burgers and sling french fries?) or why I need to blog about it. As for the “what Chef thinks I do” part, I would always be drinking at the bar of his restaurant (not in an out of control way) but it’s probably multiplied in his mind. Or maybe it’s actually negative dollars signs floating above each of the glasses because booze affects the costs.

So, what do you think are characteristics or stereotypes of a chef’s wife? And I’ll make a chef husband version next time. I know you guys are out there.

Um Segredo VI

Sun, 19 Feb 2012 13:07:32 -0500

The menu theme for Um Segredo this weekend was…vegetarian. Dave said that he received a lot of requests to do a vegetarian menu since 99% of his dishes were incredibly meatcentric and a lot of vegetarians wanted to try his food. He was more than happy to do it, probably because it’s a bit of a challenge. You might think it’s quite easy to toss a couple vegetables together but this menu was far more complex with foams, vegetarian friendly “carpaccios”..etc. It made me think about the hard work that it takes to put together a restaurant caliber vegetarian menu — restaurants like Dirt Candy and Blossom do a pretty amazing job.

Dave had invited me to the vegetarian dinner on Friday as his guest but…I forgot. I’ve been mixing my days recently even though I have a ridiculous color-coded calendar. Maybe I’m just too pooped with work and am in need of a nice tropical vacation. I realize that it isn’t a great excuse so I volunteered to take photos yesterday because I am an awesome friend.

See the photos from the dinner after the jump.

(I couldn’t resist — I had to make a gif)

Mushroom carpaccio.

(Yes, a second gif!)

Winter salad with tempura kale, and kumquat purée.

Grilled cheese to go with the smoked tomato soup, which is not pictured because it was served table side.

(That’s Chef’s hand — he was helping Dave last night.)

(I took that photo of Dave for a press release. It cracks me up every time for no apparent reason. And ladies, he is single. I don’t know if he likes long walks on the beach but he will cook for you.)

Poached egg with onion cassoulet.

Tortellini with celery root, truffle foam and truffles.

Deconstructed pecan pie.

Happy Friday

Fri, 17 Feb 2012 14:01:00 -0500

I’m working on a memoir. I still need to submit the final draft to the book agent. I’m kind of stuck though. I’ve been locking myself in the apartment lately thinking that I needed to sit down with my thoughts in order to write. I think that’s been causing my writer’s block? Camus (in An Absurb Reasoning) wrote that “all great deeds and all great thoughts have a ridiculous beginning…Great works are often born on a street corner or in a restaurant’s revolving door ”. Soooo, maybe I need to go to restaurant hopping or write in a dive bar to find inspiration or something (although I’m more inspired by Camus now). Maybe I’ll dust off my copy of L’Etranger and read it in a cafe or something for double inspiration?

[I’ll stop rambling now.]

(illustration via, photo via)

Thursday, 8:45pm. Williamsburg, New York City. Napping at...

Fri, 17 Feb 2012 00:00:05 -0500

Thursday, 8:45pm. Williamsburg, New York City. Napping at Steph’s.

Thursday, 7:00pm. Williamsburg, Brooklyn. At Fette Sau for...

Thu, 16 Feb 2012 22:51:51 -0500

Thursday, 7:00pm. Williamsburg, Brooklyn. At Fette Sau for dinner. I’ve always loved the beef and pork charts they have on the walls.

Happy Almost-Friday! I need a happy hour drink today or...

Thu, 16 Feb 2012 15:21:31 -0500

Happy Almost-Friday! I need a happy hour drink today or something. I’m feeling quite…lazy and uninspired. And I’m also sleep deprived.

(illustration by Amy Borrell, via)

Want: Musical Wine Glasses (!!!) from Uncommon Goods

Wed, 15 Feb 2012 12:28:42 -0500

Want: Musical Wine Glasses (!!!) from Uncommon Goods

A Homemade Valentine's Day

Wed, 15 Feb 2012 01:25:00 -0500

I hate going out to restaurants on holidays (even Hallmark holidays) because I know it will be a shitshow of all sorts. Marked-up cheesy prixe-fixes, cranky people, crowds, lingering lines, wait time…the list goes on. One of the biggest perks of being a chef’s wife is being given a restaurant caliber dinner…in your own home! This year for Valentine’s Day, Chef made me a four course dinner at home with wine pairings and a fancy ale that had been aged in a bourbon barrel.

The fastest way to a woman’s heart is through her stomach.

I have an awesome husband.

Tuesday, 8:45am. L’Appartement, New York City. Chocolate...

Tue, 14 Feb 2012 18:39:02 -0500

Tuesday, 8:45am. L’Appartement, New York City. Chocolate for breakfast. Happy Love Day (and stuff) everyone.

Happy Tuesday

Tue, 14 Feb 2012 00:07:00 -0500

See this cupcake? There’s a heart baked on the inside! Pretty awesome, huh? Want to make it? Click here to see the recipe at the blog, kurryleaves.

Links I love today:

Be My (Legally Binding) Valentine: an e-card that declares your legal lurve for someone
I like this printable valentine
Ultrasonic absinthe mist cocktail
A visit to the food cart factory
How to read a menu the scientific way
NYFW! I love the style.com photo wall. I also love this glamorous and ethereal Erin Fetherston number but I’m too devoted to minimalism. My uniform consists of Theysken cigarette pants and flats. It allows me to jump and karate-kick things.

Red Hearted and Black Hearted Cookies

Mon, 13 Feb 2012 00:21:00 -0500

Oh, Valentine’s Day. Some people love this holiday while it is a delicate subject for others: people who just had their hearts broken, people cannot be with the person they love and people who are pessimistic jerks (who may or may not be in a relationship) that just hate how commercial and/or cheesy this holiday is (c’est moi, guilty as charged). Some people just don’t care. Regardless of the side you’re on, I do love any opportunity that allows me to make something that appeals to the lovers, haters, and neutral-feelers of Valentine’s Day.

So here it is: a simple recipe for red hearted and black hearted cookies that appeal to pessimists and optimists alike because Tuesday is Valentine’s Day. The decorative sprinkles are really up to you though because you are the artiste: feel neutral about the holiday? Sprinkle red and black sugar granules on the cookies. Hate the color red? Use blue. Hate sprinkles? Leave it naked. You get the idea.

And if you forget to purchase a gift or something for your date (because it’s what we do on Valentine’s Day…?), these cookies will also save your ass. Give yourself an hour and a half to whip these puppies up and you have some pretty homemade cookies that would be really appreciated. You can thank me later.

For over 2 dozen cookies (via Martha Stewart):

2 c. all-purpose flour, plus more for rolling
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. granulated sugar
1 large egg
1 teaspoon vanilla extract

Glaze:

2 c. confectioners sugar
1 1/2 tbsp. meringue powder
1/4 c. lukewarm water
Red sprinkles
Black sprinkles

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and refrigerate for an hour. Preheat oven to 325F. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. Re-roll scraps; cut shapes. Repeat with the remaining dough.

Bake, rotating halfway through, until edges are golden, 10 to 15 minutes. Cool completely before glazing and decorating.

To make the glaze, mix all of the ingredients together. It should spread but stick to the back of a spoon. If it is too thick, add a tablespoon of confectioners sugar at a time. If it is too thin, add a teaspoon of water. To ice cookies, spread the glaze onto the cookie with the back of a spoon. Decorate and let the icing harden.

Things I Did This Weekend: Worked

Sun, 12 Feb 2012 18:53:00 -0500

I have a big work related presentation on this week— I locked myself in the apartment this whole weekend trying to work on it and create visuals but it just induced a lot of eating and stress baking. Not good. I think I’m in a creative funk. What do you do to get yourself inspired? Anyways, here is my weekend in pictures:

Thursday, 8:00pm. L’Appartement, New York City. Making a...

Fri, 10 Feb 2012 00:42:56 -0500

Thursday, 8:00pm. L’Appartement, New York City. Making a batch of peanut butter whoopie pies!

Happy Thursday

Thu, 09 Feb 2012 14:54:00 -0500

Chef officially left the restaurant a few weeks ago. I wasn’t prepared to make anything public knowledge until he had determined what his next move will be. But it will be BIG. And it’s a secret for now.

Right now, it’s been pretty awesome being able to spend so much time with him — the most amount of time we’ve spent together as married folks. Sometimes it gets annoying: he hogs the TV (and I used to have it all to myself) and he cooks at home a lot (which causes me to eat an unhealthy amount of food). Regardless, it’s nice to have him around the apartment and prepare for this next chapter in our lives.

Links I love today:

A recipe for Lobster Pot Pie
A video about the ingredients for an epic cheese ball (aka the turducken of cheese balls)
At the Daily Beast, “Has vegetarian gone out of style?”
How to make heart shaped pizzas
DIY map projects so you can fancy up your home
From The Atlantic, an article about goldfish gulping (!!!)

Edit: I FORGOT IT WAS THURSDAY! (image from)

Earl Grey Tea Cookies

Wed, 08 Feb 2012 18:18:00 -0500

Recently, I’ve been dying to make earl grey infused vodka (to make classy earl grey martinis with — partially due to the too many trips to the cocktail lounges) but I thought I would start with something simple because my liver is still in recovery mode after this last weekend: earl grey tea cookies.

When the earl grey tea leaves are blended in a buttery shortbread base, the results are delicious. The cookies are perfect for entertaining any fancy pants guests you may have.

For those of you who are unfamiliar with earl grey, it is a tea blend with a touch of bergamot fruit. Bergamot is not actually very edible but the skin of the fruit can be made into an amazing marmalade. I would love to make this but I’ve only seen the actual fruit in Italy. Boo.

For four dozen cookies (adapted from Martha Stewart):

1 c. all-purpose flour
1 tbsp. finely ground Earl Grey tea leaves
1/4 tsp. coarse salt
1/2 c. unsalted butter, softened
1/4 c. confectioners’ sugar
1/2 tbsp. finely grated orange zest

Mix together the flour, tea, and salt in a small bowl; set aside. Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.

Want: Nacho Notes

Tue, 07 Feb 2012 09:49:58 -0500

Nacho shaped ~~post-it~~ memo notes.

They look so real, I might accidentally eat them.