Tuesday, March 27, 2012
Shouldn't You Just...?
Monday, March 26, 2012
Next Magazine - Rayuela's Hamachi Ceviche

Hamachi Ceviche
Ingredients:
12 oz hamachi, cleaned and sliced into 1 oz pieces
1 grapefruit, cut into segments
1 orange, cut into segments
1 tsp wasabi oil
½ avocado, diced
¼ bunch cilantro, chopped
3 sprigs scallions, chopped
2 cups grapefruit juice
6 lemongrass stalks, chopped
1 tbsp of fresh ginger, chopped
1 tsp lecithin
For Citrus Vinaigrette:
1 lime zest
1 lemon zest
1 orange zest
1 tbsp Champagne vinaigrette
1 tsp sugar
1 tsp shallots diced
Directions:
1. For lemongrass-ginger foam, combine grapefruit juice, lemongrass and ginger and bring to a boil. Strain and cool. Add lecithin. Blend until mixture turns into a foam.
2. Marinate hamachi in citrus vinaigrette mixture for 2–3 minutes. Set aside.
3. To assemble, garnish hamachi with segmented oranges, grapefruit, avocado, cilantro and scallions.
4. Top with a spoonful of lemongrass-ginger foam.
Rayuela is located at 165 Allen St (btwn Rivington/Staton Sts). Visit RayuelaNYC.com for more info.
First published in part in Next magazine.
Photo credit: Gustavo Monroy
Monday, March 12, 2012
A Vegetarian French Country Supper
I find it such a meditation and very satisfying to set a beautiful table--I was so happy with this one. The last few weeks had been hectic and as my schedule was calming down, I found relief and respite in blissful out of pocket time, some days in advance, to create an appropriate setting for a Vegetarian French Country Supper. It took about three wonderful, solitary hours of creation to figure out, as I sorted through our things and considered what was going to be served, while listening to the soundtrack I had arranged to score the evening for inspiration.
This menu I found online thrilled me, as I imagined a picnic somewhere in a secluded wood.
Other curious carved wooden birds flocked about!
And here we are after the addition of toasted bread crumbs on top of the main event, our cassoulet!

Behold the once flaming, now subdued Crepes Suzette resting in the hush of candlelight before the knives were quite bared to devour the dessert dappled with apricot jam, orange zest and butter!
Click here for the link to a Vegetarian French Country Supper from epicurious.com.
Thank you for reading Evenings With Peter! Happy Anniversary and do enjoy!
Soundtrack: Duke Ellington: The Great London Concerts; A Table For Two; McCoy Tyner, Nights of Ballads & Blues; Lounge Jazz, HMV Collection; Dexter Gordon, Ballads.
Saturday, March 10, 2012
Next Magazine - Bacon Lick Cocktail

Bacon Lick
Ingredients:
2 oz Absolut
4 oz tomato juice
3/4 oz beef broth
4 dashes of Tabasco sauce
1 spoonful of horseradish
2 grinds of fresh black pepper
2 dashes of Worcestershire sauce
squeeze of fresh lime
bacon salt
Directions:
Combine ingredients in a beer pint. Shake and pour over ice into a bacon-salt rimmed glass.
Rare Bar & Grill in the Hilton New York Fashion District hotel (152 W 26th St, 212-807-7273). Visit RareBarAndGrill.com for more info.
First published in Next magazine.
Thursday, March 8, 2012
Play Reading - The Mousetrap
More evidence from the scene of the crime. I drew the picture of the lead pipe!
Tonight's Menu
Duck Pot Pie
Fish Pie-- an absolutely delicious facsimile from Baby's favorite restaurant in London, J Sheekey (and I daresay a better recipe!). We used a half pound each of salmon, tilapia and shrimp for our fish
Cider-Roasted Vegetables from Real Simple magazine
