Word: crostini
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Dates: during 2000-2009
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...tables. Dipped in a plate of first-rate olive oil, it could easily turn into a meal. But that would deny the pleasure of the restaurant’s antipasto plate ($14), with thin slivers of cured meat, chunks of aged Parmesan, and one decadent, silkily rich chicken liver crostini...
...kelp. These veggies, which many people might call, well, seaweed, are a mainstay of Japanese cuisine and packed with minerals and disease-fighting antioxidant vitamins. Dulse, which Gusman uses to make Irish soda muffins, has a deep burgundy hue and a smoky flavor, and hijiki, which she puts on crostini, is jet black and sweet. Home cooks can find edible seaweeds in dehydrated form in health-and specialty-food shops. But don't scour the beach for your dinner. The seaweed that washes ashore is probably decayed or contaminated. --By Janice M. Horowitz
...food is, on the whole, very good indeed. Then again, at $50 a head, it should be. An amuse bouche of steak tartare atop crisply toasted crostini was brought immediately after ordering. It was the highlight of the evening. The meat was clearly of the highest quality, its richness offset by a piquant dribble of mustard and several capers. It should, perhaps, become a proper appetizer—two bites is simply not enough. Even my dining companion, an occasionally cautious eater, became an instant convert to the uncooked lifestyle...
...work out. Instead of tickling the ivories professionally, however, Fox could also see himself chopping seven dozen onions a night at a culinary institute or working in a restaurant. He spends every Tuesday from 3 pm to midnight as a line cook at Casablanca, perfecting the art of crostini presentation. He explains that his current position on “cold apps” is a step up from where he started last March as a prep cook. “The worst part is cleaning up—It’s my job to clean the deep fryer...
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