11 July 2009
New York, New York
Where to even begin? This weekend has been the first that we've spent in New York in nearly a month, and it was a good one for reimmersion into city life. This whole week, actually, has been nice. Aside from making a delicious Boy Bait for a friend's backyard shindig, we also went to Katz's Delicatessen with our occasional dinner group, and today went to the Greenmarket at Union Square and bummed around Soho.
But back to Katz's. Perfect pastrami on rye, cheesy When Harry met Sally atmosphere, and great half-sour pickles, so green that they looked as though they were straight from the vine. Pickled. Check out the background, because it looks exactly the same now as it did in 1989:
After dinner, cinnamon babka from Russ and Daughters, a gem of a smoked fish and other Jewish foods outlet, only a block away from Katz's. I also picked up some smoked salmon. The picture above is from their website. I didn't take it myself.
What I did do myself, however, was make a version of our friend Mo's salmon carbonara. And maaaaaaan... it was good. It was simple and creamy and lemony and everything you would want out of such a dish. Moreover, it took about ten minutes to make, a perfect note to end on after a day of tromping around. I suggest you make it after such a day, too. It's delicious.
Salmon Carbonara, adapted from Mo Gunning
1/2 small onion, finely diced
1 tablespoon butter
1 cup cream or thereabouts
zest of 1/2 lemon
3 sprigs fresh dill, leaves only
1/2 pound angel hair pasta
1/4 pound smoked salmon, cut into small pieces, or flaked
1. Bring a large pot of water to a boil, and season well with salt. Add pasta, and cook.
2. Meanwhile, heat butter in a large skillet, and add onion. Sauté until translucent. Add cream, lemon zest, and dill. Simmer slowly until pasta is done.
3. Drain pasta and add to cream mixture. Turn heat to medium and simmer for a minute or two, or until the cream sauce starts to thicken and absorb into the pasta. Add salmon and toss. Serve immediately. Add salt to taste.