8 thoughts on “Weekend Eats (and Drinks)

  1. Wow, that poached egg salad looks bright and simple. Beautiful. How do you prepare the basil mustard dressing for it ? Great photography – it looks like a lovely weekend.

  2. (Weeping softly to itself at a desk on the Lower East Side.)

    That nice clear drink with a piece of lemon peel. I need it now.

    The peas looks so…green.

  3. Jennifer Hess says:

    Jamie – I usually whisk vinaigrettes by hand, but in this case I let the food processor do most of the work. I added a shallot, coarse sea salt, a blob of sharp dijon mustard, some champagne vinegar and a bunch of basil leaves to the bowl of the machine, pulsed it a few times to chop everything, then turned the motor on and let it go while I added olive oil. I mixed in some mustard seeds at the end.

    Marie – one of these days you and I are going to have a drink together. Count on it. 🙂

    Sean – Thank you!

  4. i can’t believe how appealing all of the seafood looks. how did you prepare the muscles on that bed of rice? i’m imagining a good amount of garlic and some oil…. yum!

  5. Carissa says:

    What kind of mold do you use for your ice cubes? They look like perfect squares. Are they?

  6. Did you have any difficulties turning your black rice into risotto? My wild rices always seem to take forever, take way more stock than I prepare for, yet never come out as soft, creamy or chewy as I’d like. Any tips?
    It all, as usual, looks glorious. 🙂

Comments are closed.