Da posto

Time passed, and it was decreed that cook eat FRET needed a little root work, and thus made her pilgrimage to New York. She’s the outgoing sort who has food-blogger friends from all over the country (world, at this point?), so Gil and I met up with her, Zen Can Cook and Colloquial Cooking for dinner at Del Posto Friday night. Thursday Night Smackdown was unable to make it, so we feasted on her portion of the lardo that came around with the bread basket, and I’ll blame her when my skinny jeans no longer fit.

Our dinner companions were everything you could ask for — friendly, smart and talented, and honestly just lovely people, all-around. I’ll leave a review of the food to them, but must put in a plug for my dessert, the Sfera di Caprino, Celery & Fig Agrodolce & Celery Sorbetto, as the menu so mouthwateringly puts it. Delicious and unusual. Probably not something I’ll try to duplicate even in the slightest, but if someone out there would like to do the honors, I would not complain if you got back to me with your recipe.


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It has been brought to my attention (though it hadn’t really escaped my notice) that I don’t post often enough. But that’s not entirely true; just check my guest post at TNS for evidence.


But I do have a couple of things from last weekend that are sitting in my drafts folder collecting pixel-dust, so maybe the criticism is justified. It’s really a shame, because this meal could only have been better if I’d caught the trout myself minutes before firing up the (brand new) grill. But without access to decent trout streams here, I thought Whole Foods would be an acceptable substitute. I stuffed the fish with thin lemon slices and sprigs of thyme just before grilling — simple preparations are perfect with fresh trout. Dinner was on the table about 15 minutes later, served with an avocado, tomato and red onion salad, and grilled asparagus on the side. It’s that time of year, after all.

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Hey Cecily, you asked what I could do with limes…does this work?


Cornmeal cookies with lime glaze, inspired by the same at Amy’s Bread. These were a little crispier and less cakey than the originals, but were still just my kind of cookie — crumbly, crunchy, sweet/tart and completely lacking in chocolate.


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And just for you, Claire — more Rufus pictures:


The thing about a greyhound is, it’s really hard to get the nose and eyes in focus at the same time if your camera isn’t on a tripod.


But the boy really knows how to relax.


And I could learn a thing or two about patience from him.

recipe after the jump

Cornmeal Cookies with Lime Glaze adapted slightly from Gourmet

1 cup yellow cornmeal (not stone-ground)
3/4 cup all-purpose flour
1/2 teaspoon salt
zest of 1 lime
7 tablespoons unsalted butter, softened
1/3 cup sugar
3/4 teaspoon pure vanilla extract
1 large egg plus 1 large egg yolk

lime glaze
juice of 1 lime
powdered sugar

Preheat oven to 350°F with rack in middle.

Whisk together cornmeal, flour, lime zest and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.

Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.

Mix together lime juice and enough powdered sugar to form a thin paste. Spread over cooled cookies and serve. Glaze will harden to a thin shell as it dries.


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3 Replies to “Da posto”

  1. RUFUS! You’re so gorgeous! My dog also does the lip hanging thing; but I had assumed it was a consequence of her old age. Clearly not.
    I guess Rufus and her also share the ability of featuring in “big nose pictures”, ie pictures were the head recedes completely behind the zoomed-in nose (which we call “truffe” in French, because it looks like a tasty mushroom).
    I loved meeting you and Gil but next time Rufus has to come 🙂

  2. Mmmmmm – lime glaze on a cornmeal cookie sounds, and looks, divine. I’ve always liked the crispy/soft combo (particularly as realized in Entenmann’s Louisiana Crunch Cake). Thanks for taking on the challenge!

    I’m just back from a villa vacation in Jamaica with a group of my Davidson friends, where we picked our own limes and oranges and scarfed down all the lushly ripe mangoes we could inhale. My favorite culinary moment was the ackee and saltfish breakfast on our last day, a must if you’ve never tried it.

  3. Love Rufus!! …and your recipes. Our greyhound Jack is relaxing on his bed in the kitchen while I cook. When we built our kitchen we put in deep counters so the food can be pushed back away from the counter surfing. Imagine designing a kitchen to account for the greyhound. He is our 3rd so we know the drill. Looking foreward to making some of your yummy recipes.

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