Cochon - New Orleans

There are few restaurants I can think of that are so simultaneously in the moment and rooted in tradition as Cochon. With nose-to-tail dining and in-house charcuterie all the rage, Cochon's menu appears to be all over the latest trends: pig ears, rabbit livers, boudin, pork cheeks and ham hocks abound. Yet for Chef Donald Link, who also runs the more upscale Herbsaint, all of this is really nothing new: for him, this kind of whole hog dining descends in a not-too-crooked line from his family's Cajun, and ultimately Germanic, traditions.^[*] We stopped into Cochon for a late lunch during our New Orleans visit and got some prime seating - the "Chef's Counter" in the back of the long, wood-paneled space, just to the side of the pass and the open kitchen - where we got to drool over every dish as it went out.

This made it all the more difficult to decide, yet we ultimately went with the oyster and meat pie, grilled shrimp with chow-chow, an arugula salad with pumpkin calas, and the boucherie plate. Before those came out, though, we would get to try another bit of the pig:

In addition to bread, Cochon serves fried pork rinds, with a little cane syrup for dipping. How can you not love the place? And yes that's a beer with lunch. I was on vacation, and it was at least 2pm. It isn't your concern.

The oyster pie seems to be a Cajun tradition, with lots of oysters cooked down with the Cajun "trinity" (onions, green bell pepper, celery) thickened with cream and flour to make the filling; the oyster and meat pie appears as a not-uncommon variant. In my vicarious experiences here in Miami from folks with Louisiana roots, I've seen it done either as an actual pie with a cracker-y crust (as Chef Kris Wessel does at Red Light) or, as with Cochon's, like a turnover (as Chefs Chad Galiano and Kurtis Jantz did with an oxtail pie for this Paradigm dinner). The filling of this oyster and meat pie was dense and loaded with flavor, and I liked how the oysters made the flavor transition from briney and seafood-y to rich and meaty, more like the umami-rich dark Chinese oyster sauce than like fresh oysters. The crust was flaky and buttery with just the right amount of crisp on the exterior.

Dante's Kitchen - New Orleans

The single most unexpected and intriguing bite I experienced in New Orleans may have been the first one I had at Dante's Kitchen. It was an amuse bouche: a cube of a beet and chocolate cake, resting in a puddle of a creamy buttermilk dressing, topped with translucent cubes of an onion jam and a little sliver of chive. It seemed an unlikely, almost perverse, combination. Not that nobody has ever done a beet and chocolate cake before; but unlike many of these, which are premised on the notion of "sneaking" vegetables into other foods (as if they are so loathsome that they must be disguised), in this one both the beet and chocolate flavors were vivid and almost synergistic. This started with the roundly earthy flavor of beetroot, but with an almost fruity note to it brought out by the chocolate; the chocolately notes were also somehow made more earthy and deep from the combination. And buttermilk dressing? Onion jam? It made no sense at all, yet it worked perfectly. I loved it.

Just the mere presence of an amuse bouche was something of a suprise. Dante's Kitchen is a casual, laid-back place in the Riverbend neighborhood of New Orleans. It's tucked into the corner of two streets in an old cottage-style house where the servers are all wearing jeans and unmatched, untucked shirts. The wooden flooboards creak and there's funky local artwork on the walls. Also on the walls are jars upon jars of pickled vegetables, giving a strong hint at one of the focal points of Chef Emmanuel Loubier's cooking here: extracting all the goodness possible from the surrounding area's produce.

There's no "sneaking" vegetables into anything here. On a chalkboard as you walk in is a list of "what's local" on the menu, and there have to be at least two dozen items on the list - mostly fruits and vegetables but eggs and charcuterie as well (sorry for some lousy pictures, by the way). The menu features about a dozen appetizers, and maybe about half that many entrées, supplemented with a good selection of "small plates," and rounded out with about a half dozen vegetable options. It's a great menu for grazing, which is the approach we took, ordering an appetizer, a couple small plates and a couple vegetables.

Buena Vista Bistro - Miami Upper East Side

I am clearly very late to the Buena Vista Bistro party. This pocket-sized little restaurant, just north of the Design District on N.E. 2nd Avenue, is closing in on celebrating its second anniversary. But somehow, despite having heard many raves for its thoughtfully priced, homey French bistro fare, other destinations in the Design District (Michael's Genuine, Sra. Martinez, Pacific Time) called to me with much louder voices whenever I was headed in this direction. We finally ignored those voices and gave BVB a try this week.

It's a charming little place in its own way, with dark, moody lighting, 50's style black-and-white vinyl chairs, the entire menu written on a blackboard behind the bar in back, and one long side wall entirely covered in mirrors, upon which is scrawled the wine list. It's got the bohemian vibe down pat: everyone eating here isn't French, but they look and act as if they wish they were. There are no big surprises on the menu. Apps are mostly bistro mainstays like escargot, rillettes, pâté, soupe de poisson, and the like, with some less exclusively Gallic notes here and there like tuna tartare, scallop carpaccio and caprese salad. Mains are much the same: steak (a ribeye) and frites, scallops provençal, and lamb chops share space with chicken curry, spaghetti bolognese, and farfalle alfredo.

We started with the fish soup and the rillettes. The former was a good take on the French classic, a murky, ruddy brown broth (this is not a criticism - prepared right, this is a frankly unattractive soup) well stocked with bits of fish and potently flavored with their extracted goodness. We pined, however, for the traditional accompaniment of croutons smeared with rouille and floated on the surface of the soup. Mrs. F tried her best to duplicate it with the nicely crusty bread that was brought to the table, but it wasn't quite the same. It seemed incongruous for such fine bread to be served with little single-serve pats of butter in plastic casings like you'd find in a Denny's.

The rillettes were also a fine rendition, the slowly cooked pork tender and rich, served simply with some Dijon mustard and cornichons. The only drawback was that the rillettes were served so cold that they lost out on some of their potential for unctuous goodness - no doubt closer to room temperature these would be even more lovely. But this is still a hearty, satisfying appetizer which despite the dainty ramekin it's served in could easily be split among two people, and a good deal at about $6.

Unfortunately I was somewhat less enamored with the rest of our meal. The tuna tartare Mrs. F followed her soup with was fine but unexciting in any way; the wakame salad which crowned it, redolent with sesame oil, was the overwhelmingly dominant flavor note. It also really could have used some sort of crackers or chips for scooping. I had the lamb chops as an entrée. They had been given a nice herbal marinade, but had been sliced so thin - before cooking - that getting them to only the requested medium rare was all but an impossibility. Rather than slicing these into 1/2" thick "chops" before cooking, they would have been much better served if the rack were left intact to avoid overcooking and then, if at all, carved before serving. I don't need a ton of food to be happy, but these four skinny chops seemed a slightly meager serving, though at a price of about $15 this is not a complaint about value. The mashed potatoes and ratatouille that came with the lamb chops were fine but would not inspire any homeward-bound correspondence.

In an unusual twist, the by-the-glass prices on the wines generally seem a little more reasonable than the prices by the bottle, though the Julienas we had for $40 was a good value and a good wine, and there are a decent number of choices mostly in the $35-50 range.

Despite being underwhelmed by some of the things we had, I can clearly see Buena Vista Bistro's appeal. I like its relaxed, laid-back atmosphere, and it's always nice to be able to find a meal cooked with care for a reasonable price.

Buena Vista Bistro
4582 NE 2nd Avenue
Miami, FL 33137
305.456.5909

CSA Week 5 - Black Sapote Ice Cream

Ice cream machine! Ice cream machine! Yes, as warned, I decided it was time to break out the ice cream maker to deal with the black sapotes in last week's CSA bag. The basic recipe: flesh of two ripe black sapotes; 1 cup heavy cream; 1 cup milk; about 1/3 cup sugar (I happened to have sitting around some extra sugar which had been used to coat some candied orange peels, which was imbued with the scent of the oranges' oil, and used that); zest of one clementine. (I was aiming roughly for the flavor profile of the long-gone Baskin-Robbins mandarin chocolate sherbet, the odes of which I've previously sung). Mixed well to incorporate the sapote into the cream, chilled, and then into the ice cream maker.

I'm actually pretty pleased with the results. The flavor of the sapote is perhaps somewhat indistinct, possibly because I'm not accustomed enough to it to recognize it. But there are some dark chocolatey notes, as well as some dark fruit notes like date or dried fig. The orange is not overwhelming but is noticeable and lightens up the flavor some. If I were to be generous, I might say the flavors are reminiscent of a port. I might try a little agar-agar next time to improve the texture. I tried it with a spoonful of arequipe, a Colombian dulce de leche type product with coconut that I found in the grocery store; not bad. I may also try with some candied kumquats to up the chocolatey/citrusy quotient.

The real test will come when I have the kids try it tonight.

CSA Week 6

What do we have here? Green peppers, an eggplant, canistels (on the left; a fruit related to the mamey, also known as eggfruit since the color and texture supposedly resembles a hard-cooked egg yolk), bok choy, some adorable French breakfast radishes, green beans, komatsuna, and more betel leaves. Some of the green beans have already found their way into a pasta, along with last week's tomatoes and some fresh mozzarella. The radishes will be perfectly pleasant just with some good butter and salt. That's a lot of green peppers for someone who prefers red ones. Though I'd like to try something different with the betel leaves, the fridge already has all the fixings for bò lá lốt, so we may see a repeat performance (with either the bok choy or komatsuna serving as extra wrappers). And I'm doing my homework on canistels. Meanwhile, last week's black sapotes are looking ready to explode, which means they're ripe, and notwithstanding the chilly temperatures, I'm thinking they're going to become ice cream this time.