Warning: include_once(/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php): failed to open stream: Permission denied in /home/sdang/plateoftheday.com/wp-settings.php on line 304

Warning: include_once(): Failed opening '/home/sdang/plateoftheday.com/wp-content/plugins/wordpress-support/wordpress-support.php' for inclusion (include_path='.:/usr/local/lib/php:/usr/local/php5/lib/pear') in /home/sdang/plateoftheday.com/wp-settings.php on line 304

Warning: Cannot modify header information - headers already sent by (output started at /home/sdang/plateoftheday.com/wp-settings.php:304) in /home/sdang/plateoftheday.com/wp-includes/feed-rss2.php on line 8
French Food – Plate Of The Day http://www.plateoftheday.com Food Blogger - Adventures in Beijing, New York, Brooklyn and more Tue, 06 Oct 2015 08:22:55 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.7 Happy Bastille Day! Celebrate in Brooklyn with French Restaurant Specials This Week http://www.plateoftheday.com/?p=1613 http://www.plateoftheday.com/?p=1613#respond Thu, 14 Jul 2011 14:40:02 +0000 http://www.plateoftheday.com/?p=1613
Happy Bastille Day – Brooklyn French Restaurant Specials This Week

Le Comptoir Williamsburg
(718) 486-3300
251 Grand St
(between Driggs Ave & Roebling St)
Brooklyn, NY 11211

Le Comptoir is offering a full 4-course dinner, a bar special and a weekend brunch special. The dinner $29 includes a four course dinner with choices including chilled cucumber and mint gazpacho, pan seared hanger steak bordelaise, homemade potato gnocchi with bacon, shrimp & arugula and chocolate mousse or brioche bread pudding with berry compote for dessert.

Juliette Williamsburg
Chill out at the roof deck with DJs, drink and food specials at Juliette Williamsburg. I go here all the time whenever I get frustrated waiting for a table at Egg.

Chez Oskar
211 Dekalb Ave · Brooklyn
(718) 852-6250
Need something a little more funky and more flair? Come down and check out 13-Yr Anniversary of Chez Oskar with live music, $29 3 course dinner including selections of pate, escargot with tarragon beurre blanc topped with puff pastry shell, frissee au lardons with poached eggs, chicken bouillabasse, cold poached salmon, roasted leg of lamb served with country potatoes and tomato provencale. Dessert: nutella crepe, creme caramel, or mixed sorbet.

http://www.plateoftheday.com/?feed=rss2&p=1613 0
Chicken and Okra Gumbo Recipe http://www.plateoftheday.com/?p=1592 http://www.plateoftheday.com/?p=1592#comments Sun, 05 Jun 2011 18:17:11 +0000 http://www.plateoftheday.com/?p=1592 Chicken and Okra Gumbo Recipe


If you like thick sauces with intense flavors (who doesn’t), then this Chicken and Okra recipe is for you! Because it’s flour based, it does take some time to cook in however – you start by making a roux which takes about 1.5 hours. But believe me it’s well worth it for the thick chicken stock flavors to blend in. Serve over rice.


Recipe: Chicken and Okra Gumbo

Summary: Modified off of a Food and Wine Recipe


  • 1 cup all-purpose flour
  • Vegetable oil
  • 1 large white onion, cut into 1/2-inch dice
  • 3 large celery ribs, cut into 1/4-inch dice
  • 2 green bell peppers, cut into 1/2-inch dice
  • 3 garlic cloves, finely chopped
  • 6 cups chicken stock or low-sodium broth ( I like to use the drippings off of a chicken instead and fresh bones from a roasted chicken to be removed later)
  • 6 ounces andouille links, thinly sliced
  • 2 bay leaves
  • 2 tablespoons Walkerswood Jamaican Jerk Paste / Sauce
  • 1 tablespoon dried thyme
  • 1 tablespoon smoked hot paprika
  • 3/4 pound fresh or thawed frozen okra, sliced 1/4 inch thick
  • One 3 1/2-pound rotisserie chicken—meat shredded, skin and bones discarded
  • Salt and freshly ground pepper
  • Tabasco
  • Steamed rice, for serving
  • 2 scallions, thinly sliced


  1. 1.In dutch oven pan, mix flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking frequently until dark brown, about 1 hour and 30 minutes. Then add in the chopped onions, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
  2. 2.Gradually add the chicken stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
  3. 3.Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 40 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

http://www.plateoftheday.com/?feed=rss2&p=1592 1
A Dozen Food Trucks to Descend On Grand Army Plaza Brooklyn NY Sun May 21 http://www.plateoftheday.com/?p=1585 http://www.plateoftheday.com/?p=1585#respond Thu, 19 May 2011 15:23:08 +0000 http://www.plateoftheday.com/?p=1585 A Dozen Food Trucks to Descend On Grand Army Plaza Brooklyn NY Sun May 21

Van Leeuwen Ice Cream Truck

Hey everyone, surprise the endless rain officially ends on Sunday and what better way to enjoy the outdoors than checking out a dozen or more of your favorite food trucks?!!!

From 11am – 5pm, Food trucks that serve coffee, ice cream, slushies, dumplings, lobster, falafel, and more will be available at Grand Army Plaza.

Here’s the line up so far:

Cupcake Stop
Kelvin Natural Slush Co.
Kimchi Taco
Milk Truck
Mud Truck
Red Hook Lobster Pound
Rickshaw Dumpling
Souvlaki GR
Taïm Mobile
Eddie’s Pizza Truck
The Frying Dutchmen
The Treats Truck
Vanleeuwen Ice Cream

This Food Truck party is being organized by the Prospect Park Alliance with the NYC Food Truck Association.

See you there!

http://www.plateoftheday.com/?feed=rss2&p=1585 0
Register for the 2nd Annual Vendr.TV Party Brooklyn NY http://www.plateoftheday.com/?p=1480 http://www.plateoftheday.com/?p=1480#respond Wed, 19 Jan 2011 15:24:50 +0000 http://www.plateoftheday.com/?p=1480 Register for the 2nd Annual Vendr.TV Party Brooklyn NY

Last year I checked out the food truck Vendr.TV bday party at the Cove in Williamsburg. Despite the cold and the long lines, it was a blast with great food, music and beers.

Well another year has quickly past and Daniel is setting up a 2nd party. Here’s his invite and link to register:

See you there!!!

Daniel Delaney:

Hi Friends,
Last year, many of you came to Williamsburg, Brooklyn to celebrate VendrTV’s 1st Birthday. The Party was a huge success. Tons of great food, killer music, and lots of dancing. Best of all, was that I got to hang with so many of you!

Well, VendrTV’s approaching it’s second birthday, and we’re trying to figure out what to do! We think we’ll do something a bit more low key this year, but we’re still figure it out.

I’m trying to get a head count of who might be around, and interested in attending. The party will probably be sometime in February.

If you think you’d like to come, please click the link below and add yourself to the list. I’ll update you with information when we start to lock things down.

Hope you’re all doing well, and I hope I get to see you all soon again!


http://www.plateoftheday.com/?feed=rss2&p=1480 0
Crooked Tree Creperie East Village – 93 Plates Food Blog Project http://www.plateoftheday.com/?p=1073 http://www.plateoftheday.com/?p=1073#respond Sun, 10 Jan 2010 18:52:33 +0000 http://www.plateoftheday.com/?p=1073 Crooked Tree Creperie East Village – 93 Plates Food Project

Crooked Tree Creperie East Village New York

Crooked Tree.
110 Saint Marks Place
New York, NY 10009
(212) 533-3299

Crooked Tree Creperie East Village New YorkFuck Julie and Julia. Ok as a blogger and food lover I love Julia Child and the movie, but for those of you who don’t or can’t cook, try doing this challenge: food blogging a month of continuous meals three times a day. Today I am at the Crooked Tree in the East Village with Hagan Blount of Wandering Foodie on his 28th meal out of 93. (In Sept and August Hagan did 24 restaurants in 24 hours in Boston and DC).

Crooked Tree Creperie East Village New YorkTo start the meal, Sim (co-owner and chef) prepared two savory crepes including a Green Tomato, Arugula, and Prosciutto and a Chicken, Goat Cheese and Sun Dried Tomato crepe. I’ve tried different creperies in the city and most make them on the lighter side – here at the Crooked Tree the crepes have more bite, more dough, and chew. (Sim explains that this is a result of his own special batter formula for the crepes that took him months to perfect) This ‘heavier’ crepe goes great with the savory as well as the sweet crepes.

The Green Tomato Arugula comes topped with a poached egg – oozing warm yolk, always a great bonus. For sweet, we tried both the Nutella/Banana/Ice Cream and a flambee’ Chocolate/Strawberry/Grand Marnier crepes. I especially like the Chocolate/Strawberry/Grand Marnier – it’s a classic combination and they do it quite well. For something different and for those of you who can’t decide between savory and sweet like me, try the Chocolate, Almond and Bacon crepe.

Crooked Tree Creperie East Village New York

As I cleaned off the last bit crepe on my plate, Hagan and I chatted with Sim about the Crooked Tree’s rich history. Like the East Village, the Crooked Tree has seen some major changes over its 11 year history. Just a block away from St Tompkins Square Park, the courtyard of the Crooked Tree in the 90s was once a shady drug dealer’s spot. Today, Sim says that the Crooked Tree has become a different hook up spot – its quiet and intimate interiors make it a popular cozy choice spot for dates. Sim flashes a smile as he adds that the Crooked Tree’s special house-made sangrias, salads and sweet crepes seem to also attract a lot of single women. Good to note people! (Not like the food isn’t already a good enough reason to go).

Crooked Tree Creperie East Village New York

Next stop on the meal marathon is a food blogger’s meetup at Il Porto in Ft Greene Brooklyn. Honestly, I think just eating and blogging two places in one day is quite a challenge for me. Maybe someday I’ll be in a good condition for eating out at 93 places in a row or even cooking 524 Julia Child recipes in a year. In the meantime just being part of this project and meeting various NY food bloggers will be great inspiration and a great source for more great places to eat. And yes, I will be blogging it one plate at a time. Stay Tuned!

http://www.plateoftheday.com/?feed=rss2&p=1073 0
Apt 1 – Cobble Hill Carroll Gardens Brooklyn Dinner Party http://www.plateoftheday.com/?p=894 http://www.plateoftheday.com/?p=894#respond Sun, 12 Jul 2009 18:19:24 +0000 http://www.plateoftheday.com/?p=894 Apt 1 – Cobble Hill Carroll Gardens Brooklyn Dinner Party

Apt 1 - Cobble Hill Carroll Gardens Brooklyn Dinner Party

Weekly Dinner Event At @ Element Natural healing Arts
Where: 518 Henry St Brooklyn
How Much: $45
When: 8PM
Wine?: BYOB
Please call to make a reservation 718 8554850

Apt 1 - Cobble Hill Carroll Gardens Brooklyn Dinner Party Hey! Are you not loving this incredible summer weather in NY? Under a fading golden sunset cooled by a gentle summer breeze, my friends and I enjoyed an incredible candlelight dinner party last Friday atop the relaxing roof deck of the Element Natural Healing Arts center in Cobble Hill. Co-organized by my friend Jayme Sklar Haxaire and Jeffrey Weidmann, the series of weekly dinner parties entitled Apt 1 features an intimate dinner limited to about 20 guests with rotating chefs and menus. (In case of rain, there’s a nice indoor space with a wood burning fireplace too). Apt 1 - Cobble Hill Carroll Gardens Brooklyn Dinner Party
This evening’s four course French / West African menu was prepared by Lower East Side French restaurant Les Enfants Terrible’s Abdhul Traore. In person, Chef Tarore is quite a soft spoken and humble individual despite his illustrious culinary experience that includes honored guests such as French president Jacques Chirac, Kofi Annan, and the Belgium Princess Louis Michel.

Apt 1 - Cobble Hill Carroll Gardens Brooklyn Dinner Party

We started with a ‘shot’ of Chilled beet root soup with orange, fennel, harrisa and wild flower honey which is a perfect way to start off the cool summer evening. It was followed by a refreshing salad of olives, cucumber, capers, tomato, and vinaigrette gourmande. The main dish was an amazing potato encrusted wild stripped bass, sauted spinach and bok Choy, kanifi( west Africa pepper) sauce. I really like how he took long thin strips of potato and wrapped them around the fish – it gave a nice surprising finish with the contrasting crunchy texture. Finally, we ended with a decadent bowl of fresh mixed summer berries with Marjoram infused syrup, and fromage blanc sorbet.

Hey! Don’t let this summer pass you by with out a fun dinner at APT 1! Not to jinx anything but I have a feeling, it’s going to get quite hot, humid and sticky before we know it.

Next Week’s Menu (July 17):


Korhogo’s famous mini burger with smoked ketchup
Orange, mustard, ginger glazed pork tenderloin with dried fruit chutney
West African style grilled jerk chicken
Grilled Prawn with Nigerian piri piri sauce


Ratatouille from the grill
Rice pilaf Creole style
Haricot vert casserole
Corn on the Cob
Greek style salad with olives, cucumber, tomato, onion, and jicama

Chef’s on a whim dessert

http://www.plateoftheday.com/?feed=rss2&p=894 0
Cobble Hill / Carroll Gardens Brooklyn Dinner Party Fri July 10 2009 http://www.plateoftheday.com/?p=875 http://www.plateoftheday.com/?p=875#respond Sun, 05 Jul 2009 17:49:10 +0000 http://www.plateoftheday.com/?p=875 Cobble Hill / Carroll Gardens Brooklyn Dinner Party Fri July 10 2009

dinner_party_flyer_copy A few weeks ago I attended the Hapa Kitchen Paris of the East diner party – guess what? Here’s another one this Friday! It is the first of many weekly dinner parties that my friend Jayme is organizing at the Element Natural Healing Arts center in Cobble Hill / Carroll Gardens.

First Dinner Party is Fri July 10th @ Element Natural healing Arts
Where: 518 Henry St Brooklyn
How Much: $45
When: 8PM
Wine?: BYOB
Please call to make a reservation 718 8554850

– Shot of Chilled beet root soup with orange, fennel, harrisa and wild flower honey

– Petite salad of spring mix with olives, cucumber, capers, tomato, and vinaigrette gourmande

– Potato encrusted wild stripped bass, saut?ed spinach and bok Choy, kanifi( west Africa pepper) sauce

– Mixed summer berries with Marjoram infused syrup, and fromage blanc sorbet.

To kick off the dinner series, the first featured chef is Abdhul Traore

Abdhul Traore’s Bio
Cooking for international high society such as Kofi Annan, Louis Michel, the Belgium Princess, and many ambassadors and their guests.
In 2004 I was selected by the former united nation secretary general to cook the official lunch hosting the former French president Jacques Chirac while visiting New York for the UN general assembly

I’ve worked as an assistant for most world master chef while working with the Honorable French Attache Culinaire at the French Consulate General of France in New York. I worked close to the masters while acquiring French haute cuisine technique and method, cooking for numerous decoration and reception for such as Paul Bocuse, former president Valery Giscard, Marseille mayor and world renowned leaders

Born in the Ivory Coast and trained as Biologist, I become a chef in New York City working as an assistant of the Honorable French Master Chef Luc Pasquier.

In 2006 I joined KORHOGO 126 , an award winning best 2008 eat-out melting pot restaurant in New York, a 4 stars review by Timeout. I like to share the heritage of my childhood and life in Africa, trough my own blended spices, the nostalgic food and flavors from my ancestors cooking.

In 2003 I created the first recognized African influenced Modern French restaurant at “Les Enfants Terribles” in the lower East Side. It was an immediate success ad an important step in my culinary mission of bringing my native continent in the international cultural world through the discovery of my cuisine.

See you there!

http://www.plateoftheday.com/?feed=rss2&p=875 0
Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009 http://www.plateoftheday.com/?p=831 http://www.plateoftheday.com/?p=831#comments Fri, 26 Jun 2009 03:25:47 +0000 http://www.plateoftheday.com/?p=831 Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009

Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009

On Tuesday, my friends and I attended a French Quarter Shanghainese themed dinner party in a secret loft space in Ft Greene Brooklyn, and what better hosts for an East meets West dinner than the half-Asian cofounders of Hapa Kitchen: former Momofuku cook Akiko Moorman and Not Eating Out in NY’s Cathy Erway (pictured on right below)?!

Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009

Not new to the underground supper club scene, Hapa Kitchen has thrown previous events at BKLYN Yard and a lavish dinner party on location at an organic farm in Queens. With duck as the secret ingredient, this 3rd Hapa Kitchen event titled Paris of the East featured local organic greens from Sang Lee Farms of Long Island, ducks from D’artagnan NJ and wines from Suffolk County NY. You really can’t get any more fresh, local and gourmet than this.

Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009 Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009
We started off with duck mousse canapés and steamed duck breast stuffed Chinese bread rolls (馒头) with Dijon dressing. Simple, yet amazing. I think I had at least 3-4 each.

Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009

Then the dinner started with a five spiced duck pastry and a duck dumpling in cucumber dill sauce. The main dish was a seared duck breast with baby bok choy over herb buttered wild rice. Finally, we finished with spring salad (fresh greens from Sang Lee Farms) with crispy duck and an amazing red bean crème brulée. Yes, excellent wine pairings accompanied each dish throughout the night!

Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009

Although on this night I think I would have been way out of my league in the kitchen, I did feel pretty good in the dining room hanging out with 30+ food lovers and famous local food blogging literati including Katherine Goldstein of The Huffington Post, Keith Wagstaff of The-Feedbag and Robert Sietsema of the Village Voice (Keith and Robert both assisted in cooking).

Hapa Kitchen Paris of East Supper Club Dinner Party Brooklyn June 2009

As I finished my crème brulée (and the rest of my friend’s), I began to realize that no matter how famous or fancy the restaurant, it would be very difficult to replicate the fun and intimacy of dining with your friends (and meeting new ones) over amazing fresh gourmet meals like at a dinner party such as this. Now, I especially appreciate the truth behind Cathy’s NotEatingOutInNewYork.com‘s blog – why eat out if you love cooking, eating and hosting? That’s fucking right! Maybe just maybe, look out for a Plate Of The Day.com food event soon.

Sadly, I end with RIP MJ AND FF! Dude, WTF??!! (yeah he’s a freak but legendary music)

http://www.plateoftheday.com/?feed=rss2&p=831 3
Easy Summer Fruit Tart Recipe http://www.plateoftheday.com/?p=440 http://www.plateoftheday.com/?p=440#comments Thu, 17 Jul 2008 01:38:58 +0000 http://www.plateoftheday.com/?p=440 Easy Summer Fruit Tart Recipe

summer fruit tart recipe

Here’s a really easy fruit tart recipe that is great for all the seasonally fresh berries in the summer. (Don’t despair if you are reading this blog post in the winter, as frozen strawberries, raspberries, and blueberries are always waiting for you in the freezer section.)

Tart Pastry Shell Recipe
1 1/4 cups of flour
1 tablespoon of sugar
1/4 teaspoon salt
1/2 cup of butter chilled
2 tablespoons of ice cold water

Mix flour, sugar and salt in a bowl. Cut the butter into the flour mixture then using your fingers, roll the butter pieces into the flour until they are the size of small peas. Place the bowl into the freezer for 5 mins. Meanwhile fill a cup with ice and add water. Take the bowl out of the freezer and add 1 tablespoon to the flour mixture, mix with hands, then add 2nd tablespoon and mix. Slowly form a ball with the flour mixture. If it is too flakey, carefully add a 1/2 tablespoon of water at a time while mixing with the flour mixture after each addition. Finally roll out the flour pastry onto a clean floured surface. Transfer the rolled pastry to a 9″ tart pan and place in the freezer for 20 mins. Preheat oven to 425F. Cover the base of the pastry with foil and using a fork, poke several holes. Next bake in the oven for 8 mins, then remove foil and bake for an additional 8-10 mins until pastry is light brown and crispy. Remove and let cool.

Pastry Cream Recipe (Julia Childs)
I’ve tried various recipes, but I think this basic one from Julia Childs is the best. You can use it for the base of Crème brûlée, tarts, or mix it with heavy whipping cream for the filling for profiteroles.

1 cup of milk
1 vanilla bean split (or 1 tablespoon of real vanilla extract)
4 large egg yolks ( I recommend fresh eggs like Eggland’s Best )
1/4 cup sugar
2.5 tablespoons cornstarch
1 tablespoon of unsalted butter

Pour milk in a medium sauce pan and using the tip of a knife scrape the pulpy seeds out of the vanilla seed and place into the pan (or add vanilla extract). Bring milk to a boil. While heating the milk, whisk yolks and sugar together in a bowl. Add cornstarch until throughly mixed. As soon as the milk comes to a boil, pour a bit of the hot milk into the egg mixture and immediate mix the eggs and yolk to prevent the yolks from cooking. While continuing to mix, pour the egg yolk mixture into the heated saucepan. Continue to mix until the cream begins the thicken. (about 5 mins). Remove from heat and remove the vanilla bean pods. Whisk in the butter. Scrape the pastry cream onto a cookie sheet covered with plastic wrap then seal over with plastic wrap. Place in freezer for 15-20 mins to cool.

Apricot Glaze
1/2 cup of apricot jelly
Microwave apricot jelly until it boils (45 sec). Then pass through a fine mesh seive.

Assemble The Fruit Tart
While the pastry shell and pastry cream are cooling. Wash, cut and dry the fruit. Fill the cooled tart pastry shell with the cooled pastry cream. Freely add the fruit above the cream. Use a pastry brush and glaze the tart with apricot jelly glaze. Sprinkle confectioner’s sugar above tart, slice, serve and enjoy!

http://www.plateoftheday.com/?feed=rss2&p=440 3
NY Restaurant Week – Summer 2008 http://www.plateoftheday.com/?p=438 http://www.plateoftheday.com/?p=438#comments Thu, 10 Jul 2008 22:21:34 +0000 http://www.plateoftheday.com/438/ NY Restaurant Week – Summer 2008

NY Restaurant Week - Summer 2008


New York NY Restaurant Week Summer 2008

NY Restaurant Week ( Summer Edition ) all starts one week from Monday and at the special 3 course prix fixe meals of $24 for lunch / $35 for dinner, you’d better book your reservations ASAP!!

Some notables for this summer’s NY Restaurant Week:

  • Le Cirque
  • Morimoto
  • Gordon Ramsey’s Maze
  • Smith & Wollensky

Which restaurants will you be checking out? Place your comment below

http://www.plateoftheday.com/?feed=rss2&p=438 6