Tag: The Coda
tuesday may 22nd 2007
Farewell for the Summer, Coda
The bad news is that The Coda served their last brunch of the season on Sunday. The good news is that I was able to enjoy it. I joined two friends right at noon in one of the cozy booths, while a few other tables were already filling up.
Brunch is not brunch to me without a good Bloody Mary. We started with a round, and with the addition of some hot sauce, it was a lively way to begin our meal. While perusing the menu, our server brought us bread and some homemade butter; one was regular and the other flavored with strawberry, lemon and pastis-a French, anisette-flavored liqueur. The bread was delicious and was quickly devoured.
The soups and salads sounded intriguing-chilled melon soup, cream of spinach and a refreshing combination of romaine, watermelon and feta-but I was in the mood for classic Eggs Benedict. Other brunch options included French toast, frittata and shakshouka-and Israeli dish of spiced eggs and tomatoes. We also tried an appetizer-samosas with hummous and la…
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tuesday may 1st 2007
Pastry 101 w/The Coda: Quiche Dough
Mother's Day will arrive shortly. Brunch is the traditional way of celebrating this event. Many local restaurants will be offering special menus and buffets. If Mom would rather hang out in her jammies, a homemade breakfast (made by anyone but her) is a nice treat.
With that in mind, Chef Roo Buckley of The Coda is sharing with us one of the most basic forms of pastry, a classic quiche dough.
Though the refrigerated pie doughs available in markets have greatly improved, nothing is quite as nice as one made from scratch.
Below I've offered a recipe for Quiche Lorraine, perhaps the most popular of quiches. This recipe supplies the baking instructions for a 9” quiche.
Quiche Lorraine
Preheat the oven to 400
6-8 slices of crispy, cooked bacon, diced • 3 eggs • 1 1/2 cups heavy cream • 1 tsp
tuesday september 5th 2006
"Cuisine is when things taste like themselves." -Curnonsky
Before I begin this post, I must come clean. Whatever degree of objectivity you may expect of me will not be present in this article. The reason for this is that the best meal of my life took place at The Coda. I am not skilled enough to describe how utterly sumptuous it was. Let me say simply, that it consisted of a wel…
