I am continuing my experiments with paired pies and ice cream. This is apple. The pie is King Arthur's Secret Ingredient Apple Pie, made with boiled cider. The cider is rich and thick and makes the filling more intense in a very nice way. The ice cream is made with homemade apple butter. The intense spices of the apple butter go very well with the cream and add to the rich experience. The apples don't get lost in the ice cream and the cream helps to modulate the intensity of the pie. Everything works together perfectly. Vanilla ice cream on pie is a safe choice but these pairings are definitely worth the effort.
Saturday, May 28, 2016
Saturday, May 21, 2016
As part of my layover at Newark Liberty, I picked up lunch at Saison in Terminal C. This location, like many in Terminal C, is part of the Cibo empire. Some of the independent spots seem to have given way to Cibo.
This restaurant uses the tablet ordering system that seems to be coming popular. Let me cast my small vote against this system for a simple reason---it dehumanizes the staff. With ordering taking place on an impersonal screen, this system reduces the staff to delivery agents. If you eat at one of these places, be sure to let the staff know that you appreciate them.]
I will say that my wedge salad was very enjoyable. I added on beef, which was tender on the inside and nicely charred on the outside. The bacon bits on the salad were similarly satisfying. The bleu cheese dressing was rich without being overwhelming. For some reason, I find the occasional wedge salad to be an enjoyable indulgence. This salad satisfied my craving for something savory but not overwhelming.
Green Beans Coffee has several locations at Newark Liberty. I tried the location at the exit from Customs in Terminal B---a very handy location. They stock plenty of baked goods and salads as well as coffee. The staff was very pleasant.
Here is my brew coffee. It really hit the spot after a long flight and big time change.
Thursday, May 19, 2016
Wednesday, May 18, 2016
This is my Big Cheese. They use one thick patty rather than the two thin ones common in the US. Great cheese (this is Switzerland, after all). Bun wasn't bad but a little more crust would have been good.
I do have one complaint---their constant use of the word "salad" in reference to stuff on the burger. No red-blooded American would use the S-word in reference to anything on a burger. And that is why the USA, land of the free and home of the brave, remains the world leader in burger technology.
Tuesday, May 17, 2016
I pulled up a chair at a table right along the water. This was my beautiful view of the lake and France on the other side. Given that Montreux is the home of one of the biggest jazz festivals, it is no surprise that jazz serenaded us.
I started with this refreshing salad.
My main course was this lovely roast chicken. Afterward, I enjoyed some water and the peacefulness of the afternoon.
Monday, May 16, 2016
My last post covered the food on my flight to Paris---enough to keep me going but nothing more. U was transferring at CDG so I didn't have time for a leisurely breakfast. I first grabbed a pain au chocolate at one vendor but it was both small and not very buttery. So when I made it to my gate area, I headed for an old favorite, La Brioche Doree.
My sandwich was called Me Metro as I recall: ham, cheese, and butter on a small baguette. (The little pig on the sign confirmed my grasp if French.) C'est marvellieux!