Bonjour! I'm afraid I had a little accident in the kitchen this year while trying to hack apart a chicken for a Poulet Financiere. After a bit of a tussle with the plucky devil, the bird got away and I'm still not entirely sure where it went. Just the same, do have a fiendishly good time on Hallowe'en this year and bon appetit!
This is not my usual sort of post, where I cavort around, gleefully suggesting what to eat. But I hope you will find my first published novel a remarkable feast just the same. I am eager to know if 'the pale of memory' is to your taste. Do enjoy and please watch this snippet from my book party! Tell everybody!
THE PALE OF MEMORY by Peter Halsey Sherwood
(iUniverse; On Sale: September 7, 2012; $13.95 USD) is a suspenseful, bracing
novel set in a mid-90's Manhattan still hovered over by a dreadful affliction.
What starts out as a caper in which the Hardy Boys themselves might have
embarked upon turns into a reckless mission of obsession that evolves into a
dangerous love affair with dire consequences. From the perspective of a voyeur,
the reader peeks into the world of the questionable protagonist, a young man
named Scott or ‘Scotty’ to his friends, as he attempts to hide his secrets and
transform a new lover in an ultimately futile effort to recreate the past. In a
swirling pool of lies amongst all of the characters, nothing is what it seems
at first as perceptions are revealed and confronted with haunting vigor. As the
reader discovers through Scott's slowly exposed mania, his life has been one
stained by a curious, confusing past that eventually brings THE PALE OF
MEMORY to a devastating crescendo.
A few of my esteemed readers said:
“A period suspense novel, as cleverly pulled off by an
expert at the genre.”
– Michael Musto, Village
“Hitchcock’s Vertigo with sexy, dangerous young men.
Had me hooked from page one.”
– Charles Busch, author of The Tale of the
Fusilli alla Norcina
Recipe Yield: serves 4
3 tbsp extra virgin olive oil
1 tbsp garlic, minced
1 tbsp shallot, minced
1 link of sweet sausage
1 link of hot sausage
½ cup heavy cream
½ cup smoked mozzarella, grated
1 lb fusilli pasta
1. Cook pasta in a large pot of boiling, salted water till al dente.
2. Drain pasta, reserving a cup of the pasta water for binding.
3. In a large saucepan, brown the sweet and hot sausage.
3. Combine minced garlic, shallots and heavy cream with sausage in saucepan and reduce for about three minutes.
4. Add smoked mozzarella.
5. Toss fusilli into the sauce. If necessary, use reserved pasta water to bind. Serve.
Marco Moreira and Jo-Ann Makovitzky add to their culinary empire with
the freshest fish hauled in from Japan by executive sushi chef Masato
My gal pal is simply stark-raving mad for sushi. I don’t know anyone
who loves the raw devils more profoundly than she does. So it was my
thrill on the evening we hastened to 15 East to have her sample
executive chef Masato Shimizu’s fresh fish flown, which is flown in from
Japan. We were, in a word, wowed. Everything was a small surprise—we
were presented with wonderful gifts, which once opened, so to speak,
proved to be utter delights, enlivening our taste buds, enriching our
hearts and filling our stomachs.
The husband-and-wife team Marco Moreira and Jo-Ann Makovitzky moved
their fabulous Tocqueville to a nearby location and reinvigorated its
former address as 15 East with the assistance of architect Richard
Bloch. Although we considered the crowded sushi bar in front, we made
our way to a more capacious corner banquette in the modest dining room
composed in an inviting color scheme of sand and slate with pale,
Settling into cocktails, the Tokyo Manhattan struck my fancy with a
light Japanese single-malt whiskey with a masculine uprising about the
bosom that bandied about with sweet vermouth and brandied cherries. The
summery caipirinha with passion fruit and lime had a good nose and was
decidedly more feminine.
A convenient tray of creamy, buttery Kumamoto oysters started us off
with sweet, icy ponzu granite and pickled turnips that held a resonating
pine flavor in the final execution. Bluefin tuna was served two ways:
as red velvet slices of sashimi and chopped toro tartare in a conspiracy
with chive oil and paddlefish caviar.
We moved on to a carafe of a floral, elusive, wondrous chilled Koshi
no Kanbai “Muku” sake that further enhanced the flavors of our ensuing
dishes, which included a rapturous, benevolent and calm pond of caviar,
ikura and uni floating along with cold soba noodles and wasabi paste.
More sea urchin found its way into a poignant, soft risotto keenly
matched with sumptuous matsutake mushrooms and pink wasabi root to set
up our pasta course. We dispensed with our chopsticks, resorting to
spoons so we could devour the dish more quickly. Eleven kinds of
Japanese sea lettuces, in turns sturdy, woodsy, frilly, oceanic, fruity
and sweet, cleansed our palates for the upcoming meat.
A tartare of chopped Kobe beef led the way with a presiding flavor of
crisped garlic and a cracked, runny quail egg on top. Foie gras terrine
bordered on the obscene with miso duck, raisins and brioche that I
unashamedly admit I devoured in one orgiastic bite. Medium-rare smoky
duck with shiitake mushrooms, sweet Japanese yams in a veal stock
reduction and soy had us quacking with vigor.
Resist as we did at first, desserts were a foregone conclusion.
Wavering between indulgences such as flourless chocolate cake, kabocha
crème caramel, a watermelon parfait and green tea ice cream with matcha
jelly and red beans, the crunchy tempura rice pudding won out with its
fully rounded ice cream fashioned from sake. With nothing left to do but
hug our gracious co-conspirators, we packed up and left 15 East to head
home, back west.
Prices: Appetizers: $12-$29; Entrées: $18-$95; Alcohol: wine, full bar, specialty cocktails. Short Order: For aficionados of fish, modern Japanese cuisine off of Union Square proves to be a really great catch. Peter’s Picks: Tokyo Manhattan cocktail; sea urchin
and mushroom risotto; foie gras terrine with duck; caviar, sea urchin
and salmon roe soba noodles. Peter’s Pans: 15 East has not taken residence in my apartment building.
First published in part in Next magazine. Photo Credit: Michel Ann O'Malley
Baby had returned from Marrakech after two months away for business and I had been madly editing to put the final touches on my novel. Exciting! But just the same we thought it was high time for some sun, surf, and sand as the fall had descended indeed so unexpectedly. So we headed off to South Beach for a week to stay at Delano. To be perfectly honest, all we did was sleep, eat and drink poolside or at the beach at this utterly spectacular hotel, and not necessarily in that order.
Jeremy, the bartender at the pool was kind enough to make at least several pina coladas on the rocks for me. Now, I love a pina colada when I make them myself, but out and about, when they are frozen, they often don't taste like there's any booze in them and after one they become cloying. One might as well stuff themselves with rock candy! So here is the elegant solution with Jeremy's recipe that certainly made for a few entirely enjoyable afternoons. I suspect the use of coconut water is the trick. Do enjoy!
Jeremy's Fresh Piña Colada
2 oz. fresh pineapple juice
2 oz. Coco Lopez
2oz. light rum
1oz. Coco Vidal coconut water
Shake and our over ice, a splash of dark rum on top. Garnish with a pineapple slice.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox