Luxury Vagabond

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New York Archive

Friday

20

March 2015

0

COMMENTS

Macarons

Written by , Posted in Food, New York

 

 

Macarons are THE most fashionable cookies at the moment.

The most famous are from LADRUREE in Paris

but I prefer the one from Pierre Hermé ,they are like a little bite of heaven.

It is absolutely not easy to make themselves at home. the shells are quite tricky to make

Thats why i would suggest first to make a course!

I found in New York DANA’S BAKERY where the Chef Dana Loia propose classes how to make Macarons.

www.danasbakery.com

in Paris have a look at www.lefoodist.com to find a class

I love the idea making them myself, because it is a very creative process to invent your favorite macaron.

 

Pierre Herme Colored

Pierre Herme Pistachio French Macaron Recipe

French Macarons are a slightly crisp and chewy confection made with egg whites, confectioners sugar, granulated sugar, almond flour and food coloring. Macarons are filled with ganache made of white chocolate, buttercreams or simply fruit preserves.   Its name is derived from the Italian word maccarone or maccherone.

According to Wikipedia, “the history of the French Macaron has been predominantly a French confection, there has been much debate about its origins.  Larousse Gastronomique  cites the macaron as being created in 1791 in a convent near Cormery.   Some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying  Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the “Gerbet” or the “Paris macaron” and was created in the early 20th Century by Pierre Desfontaines of the French patisserie  Laduree,  composed of two almond meringue discs filled with a layer of buttercream, jam, or  ganache  filling.”

For my Pistachio French Macarons, I used Pierre Herme’s recipe.   I posted the basic macaron shell recipe here, and color with your blend of green and yellow.  Pierre suggests adding the coloring to the first batch of aged / liquified egg whites, then add to the almond flour and sugar. Continue with the rest of the macaron shell recipe.  I choose to decorate my shells by chopping pistachio nuts and sprinkled onto the shells before baking.  

For the Pistachio Ganache Filling

Delicious filling; be warned – you’ll be tempted to eat much of the filling!

  • 300 grams liquid creme fraiche or whipping cream (35% fat)
  • 300 grams Valrhona Ivoire couverture or white chocolate *(only use quality chocolate, otherwise, the ganache will not thicken. (On one occassion, I simply whipped up the ganache and filled the shells.)
  • 45 grams pistachio paste
  • 1 or 2 drops bitter almond essence (you may or may not choose to add)

Chop up the chocolate and melt it in a bowl over a pan of barely simmering water.

Bring the cream to a boil with the pasticho paste. Stir to blend and then pour it over the chocolate – a third – at a time. Blend for 10 minutes with a hand blender.   Pour the ganache into a gratin dish.  Press with plastic wrap over the surface of the ganache and set in the refrigerator for the ganache to thicken.

Spoon the ganache into a piping bag with a plain nozzle. Pipe a generous mound of ganache onto half of the shells then top with the remaining shells.

Store the macarons in the refrigerator for 24 hours and bring them back out 2 hours before serving.

th-2

 

Chocolate Macarons

Makes about fifteen cookies

Adapted from  David Lebovitz

Macaron Batter

  • 1 cup (100 gr) powdered sugar
  • ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
  • 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
  • 2 large egg whites, at room temperature
  • 5 tablespoons (65 gr) granulated sugar

Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces

Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

To make the prune filling:

Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.

Squeeze most of the excess water from prunes and pass through a food mill or food processor.

Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)

To make the chocolate filling:

Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

spreadfillmacaronsparis.jpg

Assembly

Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it’s more fun, I think.)

I also tend to overfill them so you may or may not use all the filling.

Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

Wednesday

18

March 2015

0

COMMENTS

IRIS A FILM BY ALBERT MAYSLES

Written by , Posted in Culture, New York

Refering to my Blog BEAUTY is not a matter of AGE from March 2nd 2015

the film is coming to Europe!!! Can’t wait to see it

IRIS APFEL
Eine Stilikone kommt ins Kino

Geschäftsfrau, Stilikone, Werbegesicht: Iris Apfel ist eine Institution. Und hat bald ihren eigenen Dokumentarfilm. Hier gibt es den Trailer zu IRIS!

© MAGNOLIA PICTURES

Iris Apfel gehört zu New Yorks großen Stilikonen – und das seit mehr als einem halben Jahrhundert. Mit 93 Jahren ist die Frau mit den riesigen Brillengläser und den nicht minder großen Schmuckstücken Liebling der Modebranche. Immer wieder ist Apfel darum in Kampagnen zu sehen, zuletzt für &other Stories und den Schmuckdesigner Alexis Bittar, für den sie gemeinsam mit der über siebzig Jahre jüngeren Tavi Gevinson vor der Kamera stand.

Nun setzt die Dokumentation IRIS Apfel auch ein filmisches Denkmal. Natürlich geht es darin um ihre Liebe für Mode und Kunst, aber auch Apfels seit Jahrzehnten währende Ehe (“It’s not a dull marriage, I can tell you!”), ihre Kindheit in Queens und das Leben an sich sind Thema – schließlich hat Apfel bei aller Liebe für das Extravagante das Wesentlich nie aus den Augen verloren. “I can’t judge. It’s better to be happy than well-dressed.” Eben.

© MAGNOLIA PICTURES

Apfel wuchs zur Zeit der großen Depression auf, studierte Kunstgeschichte in New York und Wisconsin und arbeitete unter anderem für Women’s Wear Daily. Gemeinsam mit ihrem Mann Carl gründete sie in den fünfziger Jahren eine Textilienfirma, zu deren Kunden auch das Weiße Haus gehörte. Neun Präsidenten, von Truman über Kennedy bis Clinton, ließen sich von den Apfels ausstatten. (Aber: “We’re not supposed to talk about the White House, they get very upset”, ermahnt Iris ihren Mann, der aus dem Nähkästchen plaudern will.)

Regie führte bei IRIS übrigens der gerade verstorbene Albert Maysles, der zuletzt die Rolling-Stones-Doku Gimme Shelter drehte. Neben Apfel lässt er zahlreiche Weggefährten zu Wort kommen, darunter der Fotograf Bruce Weber, die Modejournalistin und Bloggerin Tavi Gevinson, und Harold Koda vom New Yorker Metropolitan Museum of Art. Den Trailer zu IRIS gibt es hier:

http://www.interview.de/iris-apfel-dokumentation-trailer/

Sunday

15

December 2013

0

COMMENTS

My Top 10 New York Restaurants

Written by , Posted in Food, New York

new york

 

 

 

 

 

 

 

 

 

 

 

 

 

As many friends ask me where I go to eat in New York, here my favorite places

 

MOMOFUKO KO

Only 12 seats around the kitchen, 10 course menu  and a lifetime experience

reservation ahead by mail

163 first avenue

between 10th and 11th street

 

MORIMOTO

my favorite dishes

Spicy King Crab

Porc Gyoza

Kakuni

Ishi Yaki Buri Bop

10th avenue between 15th and 16th street

take a drink before at the roof top bar at the STANDARD Hotel

breathtaking view

 

LOCANDA VERDE

My favorite Italien in Tribeca

everything is perfect

377 Greenwich St
(corner of N.Moore and Greenwich)

+1 212 925 3797

 

WALLSE

and his chef  Kurt Gutenbrunner make me feel almost

like home. If you feel like having some austrian food, thats the place to go

Washington on the Corner of West 11th street

+1 212 352 2300

 

GOTHAM Bar and Grill

High Class american restaurant

12 East 12th Street
Between Fifth Avenue & University Place
+1 212 620 4020

 

SMITH AND MILLS

a small and very funny place in Tribeca

love to eat there a few oysters

71 North Moore Street

+1 212 226 2515

 

BURGER JOINT

Thats the place I eat my one and only Burger

for me the best

at the Parker Meridien Hotel

 

PEARL OYSTER BAR

New York without eating the best Lobster Roll

would not be New York for me.

18 Cornelia Street between 4th street and Bleaker

+1 212 691 8211

 

ESTELA

This place  i discovered on my last trip.

The Uruguayan Chef Ignacio Mattos surprise with his creativity.

worth to try

47E Houston street

+1 212 219 7693

not easy to find you have to go up a few steps to find the entrance.

 

MERCER KITCHEN

Ideal location while I am shopping in SOHO

99 Prince street

+ 212 966 5454

 

 

 

 

 

 

 

 

 

 

 

Monday

17

June 2013

0

COMMENTS

NAVAJO Indiens – my discovery

Written by , Posted in Culture, Culture, World

navajo indiens

The Navajo Indians are the largest federally recognized Native American Indian tribe in the United States. Their reservation is spread out through out the four corners of Arizona, New Mexico, Utah and Colorado.
They were a small band of warriors who created an unbreakable code from the ancient language of their people and changed the course of modern history.What I really did not know:

KNOWN AS NAVAJO CODE TALKERS, they were young Navajo men who transmitted secret communications on the battlefields of WWII. At a time when America’s best cryptographers were falling short, these modest sheepherders and farmers were able to fashion the most ingenious and successful code in military history. They drew upon their proud warrior tradition to brave the dense jungles of Guadalcanal and the exposed beachheads of Iwo Jima. Serving with distinction in every major engagement of the Pacific theater from 1942-1945, their unbreakable code played a pivotal role in saving countless lives and hastening the war’s end.

and than there are this wonderful , breathtaking caves

To older Navajos, entering a place like Antelope Canyon was like entering a cathedral. They would probably pause before going in, to be in the right frame of mind and prepare for protection and respect. This would also allow them to leave with an uplifted feeling of what Mother Nature has to offer, and to be in harmony with something greater than themselves. It was, and is, a spiritual experience.

antilope canyon

 

antilope canyon

 

antilope canyon

and after all I met Wally Brown

wally brownWally is a Native American, this kind of person you cross once in a lifetime and you will never forget

He transmet all the spirit of Navajo culture and you can t stop listening ……I hope I will meet him again

As a central concept within the Navajo, it “expresses the intellectual concept of order, the emotional state of happiness, the moral notion of good, the biological condition of health and well- being, and the aesthetic dimensions of balance, harmony, and beauty”

Everything in this world is based on the holly  number four.

4 directions

4 holly mountains

4 colors

4 goals in life is having joy,happiness, confidence and peace

on this we will work all our life and if there would be more Wallys in this world the achievement would be easier.

 

 

 

 

 

 

Sunday

9

June 2013

0

COMMENTS

TriBeCa – Triangle Below Canal Street

Written by , Posted in Food, New York

One of my favorite places

 all good thingsThis is a long straight and narrow space that have vendors on either side of the pathway.It is an European-style food hall with a mix of independent vendors—Blue Bottle Coffee, Blue Marble Ice Cream, Cavaniola’s Gourmet, Dickson’s Farmstand Meats, Nunu Chocolates, Orwasher’s Bakery, Polux Fleuriste—and in-house ones (for produce and seafood) and a wonderful cheese stand.It’s super nice having lunch or just having Coffee with the best Croissant in town.In the evening they opened a Secret restaurant downstairs that has a lovely tasting menu.

P1050177

P1050171

P1050172

there is Polux- wonderful flowershop

P1050178

P1050176P1050175 P1050179

 

 

102 Franklin St (at Church St.)

New York, NY 10013 

Telefon
+1 212-966-3663
Website