About Mimi's tastes

I, Mimi, and many pals like me, search for ways to bring a NYC-based appreciation for food and style to NYS's capitol region and wherever our travels take us.

Trying Frying

I don’t own a deep fat frier, and I’m fine with that. Yet somehow this week I went down the fry road twice. First, needed to devise culinary celebration with my 8-year-old son (sorry, 8 1/2, these things matter!) for my husband. Different ages; similar tastes. Fond memories of the fried Oreos from the dearly departed Albany Wine ‘N Diner were requested. Took a cue from Faith in the Kitchen, and fried the cookies in funnel cake batter. Key tip: freeze the cookies first. Not bad, though curious melding of chocolate cookie and batter into one indistinguishable layer of dough. If I ever take this path again, would like an approach that allows the cookie to maintain more of it’s original crunchy essence.  Second fried food tried: Padma Lakshmi‘s take on flautas. General appreciation all around our table; quick to make, so good weeknight dinner. Final culinary question: can you combine the left over frying oil from a sweet food to the leftover frying oil from a savory food to use again?

Reclaiming Tradition

I just discovered the alternative universe of the Beekman boys.  To visit their website is to be transported to a time when food was locally produced and unfancy but delicious and objects were valued for their beauty and durability. These guys make cheese and soap at their farm, and sell that and more at their shop in Sharon Springs, NY.  But you can be a part of their world online too. Start with the fruit spoons highlighted in House Beautiful this month, and go from there.

A Taste of Germany

Linked up

For what may be our last really chilly evening of the season, we relied on Rolf’s of Albany to hook us up. Freshly made sausages 3 ways: bratwurst, weisswurst, and knockwurst. Showstopper is their red cabbage – would go well with many other things. It’s called a pork store, but with so much more. Go Rolf’s!

Chicken Adobo

Apparently, this lovely dish has a complex cultural history, and multiple local variations. All I can say is I followed the Cook’s Illustrated recipe (you need to be a subscriber to read it, but you can get a free trial), and ended up with a scrumptious guest-worthy meal. And yes, those are whole garlic cloves, cooked to creamy spreadable perfection.