Sunday, February 24, 2008
Bar Tabac
Saturday, February 23, 2008
Update
A little birdie has filled us in a bit more on our previous post, the wine bar that the owners of Stinkys/Smith & Vine are starting is called JakeWalk. Plus there is another cocktail bar hitting the neighborhood next to Cafe LuLu called CloverClub. And on a sadder note, Magnetic Fields on Atlantic is closing after 5 years.
Monday, February 18, 2008
Odds and Ends
I haven't been doing as much cooking or baking lately so I figure I would post about some of the recent developments in the area, some new things I tried and one I want to try...
- The bar, Quench on the corner of Sackett and Smith has shuttered and in it's place the owners of Smith & Vine and Stinky's are putting in a wine bar. Construction seems to be moving quickly so it looks like it might be open sooner then later. I also heard rumors while having breakfast at Naidre's (my new favorite weekend hang) of a wine bar going in where the oddly abandoned Vermont Pharmacy on Henry is but I haven't seen any movement on that corner.
- One of my recent favorite visits is Black Mountain Wine Bar. It sounds like the owners are looking to expand and create an Oyster Bar in the same area but are running into disputes with local residents on Hoyt (Gowanus Lounge)
- This weekend, I finally tried Salvatore Bklyn Ricotta Cheese. Edible Brooklyn recently had an article on the pair and the process they have perfected to make the cheese. Significantly, creamier and smoother then regular ricotta, this version uses whole cow's milk and lemon juice instead of whey and citric acid.
- This is the next recipe I want to try from the NYT Dining Section: Broiled Feta with Roasted Peppers and Olive Salad
Time: 15 minutes
10 ounces fresh feta cheese
1 yellow bell pepper, roasted, peeled, seeded and sliced
1 red bell pepper, roasted, peeled, seeded and sliced
1/4 cup thinly sliced sweet onion, such as Vidalia or red
1 tablespoon capers, drained
12 caperberries (optional)
12 Kalamata or other black, brined olives, pitted and halved
12 Tsakistes or other green, brined olives, pitted and halved
8 white or other good-quality anchovies, soaked in milk for 30 minutes and drained (optional)
12 cloves garlic confit (optional; see recipe)
1/2 cup freshly chopped herbs, such as parsley, dill, mint or chives, or a combination
1/4 to 1/3 cup extra-virgin olive oil, more to taste
Juice of 1 or 2 lemons
Salt and black pepper
Toasted or grilled pita bread, cut into wedges, for serving.
1. Preheat broiler. Crumble cheese into an ovenproof baking dish; cheese should be about 1/2 inch deep. Slide dish under broiler and cook until molten and bubbly, about 2 minutes.
2. In a large bowl, combine bell peppers, onion, capers, caperberries if using, olives, anchovies if using, garlic confit if using and herbs. Drizzle with olive oil, tossing with hands until evenly coated. Squeeze in lemon juice and season with salt and pepper. Toss and taste, adjusting seasonings.
3. Lightly place salad on top of hot cheese. Drizzle olive oil around and over salad. Serve immediately with pita bread.
Yield: 4 to 6 servings.
Thursday, February 14, 2008
Sunday, February 10, 2008
Quick Meal on the Fly
Now Playing (watching): The Grammys
I have been a bit under the weather recently so not up for much cooking but I started to feel a bit better by Sunday so a friend came to visit. I wasn't quite sure what to make and I wasn't up for going all out so I grabbed some cheese and olives and after reading a rave review of Amy's cornmeal crust pizza, doctored one of those up and put together a salad. The pizza was great (I know, a bit of a cop out but easy was key) but the salad was even better. I took some grape tomatoes I had and quickly roasted them and threw them in with some romaine and parmesan. I then made up a quick and easy dressing that was balsamic, EVOO, one garlic glove minced, salt and pepper, oregano and some grey poupon mustard. Sometimes we do the best with what we have and it actually all turns out pretty good!
Paczkis
Recipe: Authentic Polish Paczki
Friday, February 8, 2008
Ditmas Park- I Owe You a Visit
Thursday, February 7, 2008
From Grub Street: Schnack
Per Grub Street, Schnack, the hamburger/hot dog place on Union is set to close shortly. Never a huge fan myself due to the just okay food and awful service although I know a lot of others who will miss this spot.
Sunday, February 3, 2008
Cubano Cafe
No Chips and Dip for Me on Superbowl Sunday
Now Playing: Panda Bear album
With today being Sunday, Super Bowl Sunday nonetheless, I should be eating all the yummy junk food this day gives you an excuse to consume but with me not being much of a football fan, I just decided to make an Eggplant Ricotta Bake for the week. I have made this at least a couple times before and got the recipe originally from a friend when we both attempted the South Beach diet (who am I kidding to think I could do without carbs for any length of time). The recipe is basically eggplant lasagna without the noodles but it's still way tasty and quite filling. The skin of eggplant can be a bit bitter, the first time I made this I left the skin on and it was a bit tough. The second time I made it I tried to soak the bitterness out by putting salt on the sliced eggplant beforehand but without thinking I forgot to wipe the salty sweat from the eggplant and it was awful and made the whole dish taste metallic like. So this time, I cut most of the skin off but for a few strips and that seemed to do the trick. This dish is good warm and sometimes even better, cold a day later!
Eggplant Ricotta Bake
Ingredients
- 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
- 3 tablespoons olive oil, plus more for baking dish
- Coarse salt and ground pepper
- 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
- 1 jar (16 ounces) store-bought marinara sauce (2 cups)
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
Thursday, January 24, 2008
What's New?
I had the pleasure of going to Black Mountain Wine Bar for myself last night and really loved it. It has such a charming, low key atmosphere and was a perfect hideaway from the cold. The waitress was extremely knowledgeable about the wines and each glass was delicious. You could really taste and smell the favors in every glass. Sometimes there is nothing better then a glass of red wine on a chilly night.
The place for me to try this year is Blue Hill at Stone Barns
It's not new but would be new to me and I have heard nothing but raves about their tasting menu.
Construction is underway for a new Chocolate Bar location in Cobble Hill (there is already one in the Slope), right next to our favorite cinema. Now we can stock up on gourmet sweets before a matinee!
A couple other updates courtesy of Brownstoner:
Coming Soon: Morton's Steakhouse
333-335 Adams Street, between Tillary and Willoughby Streets, Downtown Brooklyn
Open: The Wine Bar
50 Henry Street at Cranberry Street in Brooklyn Heights
"...The space has had a complete makeover and a full bar has been installed along with a matching liquor license, impressive wine list and a chef formerly of Mario Batali’s Babbo behind the stove." [The Brooklyn Paper]
Monday, January 21, 2008
More Soup (and a meatloaf)
I know it seems like all I make is soup these days and frankly, I can't argue with that. This time of year when it is so cold that nobody wants to leave the house, a warm bowl of soup is the perfect remedy. So I made more since it is 14 degrees out! I keep making the roasted tomato soup I posted about so I decided to try a variation, Tomato Balsamic Soup. It is very similar to the process of the other soup but has a broth mixture that you add to the roasting process. You are supposed to add a bit of half and half at the end to make it creamy but I left that part out. I think the next time I would use fresh tomatoes instead of canned ones and maybe add a bit more garlic.
From Cooking Light: Creamy Tomato Balsamic Soup
Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.
1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)
Preheat oven to 500°.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.
I also decided to make a meatloaf, my mom makes a great meatloaf and it was a weeknight staple on our mid western dinner table. I tried a variation on the one she makes as hers is a bit more caloric then what I was looking for. I got this recipe from Self magazine. Mix 1/4 pound ground turkey and 1/4 pound lean ground beef with 1/2 cup of oat bran. Add 1/4 cup pureed cannellini beans, 1 egg and 1/8 cup of tomato paste. Toss with 1/2 finely chopped medium onion and 1 chopped garlic clove. Season with salt and pepper. Transfer to a loaf pan and bake at 350 for 50 minutes.
Sunday, January 13, 2008
Lentils with a Twist
Now Playing :: Catpower - Metal Heart (cover version)
We are expecting a winter storm tonight so I decided to settle in and make some soups for the week. I made the standard favorite I have posted about before, Roasted Tomato and Garlic and I decided to try a recipe I saw in the Dining section of the NYT, Red Lentil with Lemon. I omitted the cumin and the cilantro from the recipe which I think would have made it a pretty different tasting version of lentil soup but I am not a big fan of either of those ingredients so I decided to fore go. I also used fat free chicken broth and doubled the recipe, freezing half of it. The soup turned out really delicious, the cayenne and lemon addition to a typical lentil soup made a for a more layered flavor.
Recipe: Red Lentil Soup With Lemon
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Sunday, January 6, 2008
Neighborhood Visits
Now Playing :: Beach House- Devotion
I made two Brooklyn restaurant visits this weekend. Neither are new but both are locals favorites: Joya and Robin Des Bois. Joya is constantly packed on the weekend thanks to their combination of great food, fair prices and fun (although somewhat loud) atmosphere. I ordered the special, spicy noodles with skirt steak and Tom Gha Kai soup to start. The portion was huge and the soup was pretty filling but it was absolutely delicious. I also hit Robin Des Bois which also has a great atmosphere, way more cozy and charming. After a good glass of wine, I ordered the couscous with chicken, it came with a great spicy sauce and I definitely want to try to recreate it at home. Both really viable local standards.
SOUP!
Now Playing :: Born Ruffians- Hummingbird
As part of my 08 health kick off, I have been trying to regularly make soups that I can eat throughout the week. Today I decided to make a butternut squash soup. I used a basic recipe and then added some roasted apples to the blender when I pureed it. Also instead of full fat chicken stock, I used the low sodium, fat free version. It is a hearty and easy soup. I would definitely make it again and using pre cut squash makes it that much easier.
1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
Wednesday, January 2, 2008
Fruits of the Holiday Season
Now Playing: Anyone Else But You- Michael Cera and Ellen Page
Last holiday post I promise but I got some great cookbooks for Christmas, found an interesting magazine and want to share one of my current favorite food sites, how can one not share!
My friends and family know how much I appreciate foodie gifts and while this year, I tried to curtail it a bit, I still happily got some great stuff. I got 4 books: the out of print Joy of Baking by Barbara Grunes (of Joy of Cooking fame), it has great old fashioned photos and lots of delicious desserts; 500 Cupcakes by Fergal Connelly and 500 Cookies by Philippa Vanstone, tons of good recipes in here, 1000 to be exact; and possibly my favorite, The Food Snob's Dictionary by David Kamp.
One food site I can't help but visit everyday is TasteSpotting. The layout is simple but site almost acts like an aggregator for other food sites and their recipes. Definitely one to check out on a regular basis as it is updated daily.
Finally, my fellow blogger and my favorite ex pat, FromParisWithLove turned me on to an interesting magazine out of New York that is solely focused on the culture/art of meat, Meat Paper. Although my favorite food culture magazine is still Edible Brooklyn, put together so well and the photography really lovely.
Post Holiday Catch Up
Happy New Year! I have been a bad, bad blogger as of late so in an effort to remedy that I will do my best to play a little catch up and offer a New Year's resolution to be much more consistent in posting! I have been doing a lot of eating before and during the holidays. Baking, cooking and stuffing myself on pigs in a blanket at various parties so I will get on with it...
With the holidays came holiday cookies and lots of them. I made a dining room table of sugar cookies and chocolate chips cookies. I am going to try to branch out in my variety next year but this year I decided to stay traditional. I used the Martha Stewart sugar cookie recipe, hoping that that this would be one woman who would have perfected the sugar cookie but actually it was just okay, pretty standard and slightly too dry and bland for my tastes. Chocolate Chip cookies are best made by the Tollhouse recipe on the back of the package so that's what I did. Never challenge the Tollhouse elf.
I have always wanted to bake a red velvet cake (actually, ever since seeing the groom's armadillo cake in Steel Magnolia). It is one of my favorite cakes but I had an impression that it would be a complicated process but in fact, it was quite easy, really moist and a Christmas hit. It was different from other cakes I have made in that it used almost just as much sugar as flour and had a splash of vinegar in it.
Red Velvet Cake
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting (I used cream cheese frosting).
Sweets weren't the only thing I made this season, I also helped my aunt make an amazing beef tenderloin with a mushroom zip sauce. After putting a homemade rub on the meat (a mixture of salt, pepper, garlic powder, rosemary etc), we seared the tenderloin before putting it in the oven for 30-40 minutes. While that was cooking, I took a variety of sliced mushrooms, butter, salt and pepper and some sherry and sauteed it until the mushrooms were thoroughly cooked. It was such an easy recipe but with a good cut of meat, it has a very sophisticated and rich taste.
There was lots more eating but I will spare you the gory details as we turned the page on 2007 and I am trying to cook more healthy dishes. In this effort, I have been on a soup kick. I attempted to make a Greek lemon rice soup that would mirror my favorite back home in Detroit at the Greek diner but mine turned out far too tart and the rice took over the dish. I think I would try another recipe all together that called for less fresh lemon juice and less long grain rice. My current favorite soup is by far also the easiest. You take 10-15 tomatoes (any type) and one large onion, cut them into chucks. Roast with about 15 cloves of garlic (increase or decrease amount according to love of garlic, I like lots of garlic, although in the second batch, I think I might have overdone it) for approx. 40 minutes at 350 with a little bit of olive oil and salt and pepper. Once roasted, puree in a blender and serve. It is so fresh, really healthy and super tasty. You can add a little milk or cream if you want to create a bisque or put a wee bit of parmesan on top.Sunday, November 11, 2007
For the Love of Butternut Squash
Now Playing :: "Videotape"- Radiohead Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside. Preheat oven to 425°. Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes. Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently. Reduce oven temperature to 350°. Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
I made something delicious today! Spinach and Butternut Squash Lasagna. The prep time was a bit long but well worth it. I highly recommend this recipe.
Spinach and Butternut Squash Lasagna
3 cups 2% reduced-fat milk
1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons olive oil, divided
Cooking spray
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
3 (6-ounce) bags fresh baby spinach
9 cooked lasagna noodles (8 ounces uncooked noodles)
1 cup (4 ounces) shredded Asiago cheese
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
Tuesday, October 30, 2007
recipe gone awry
I was going to post about the pumpkin bread I made but it turned out pretty bland and not so tasty...
Friday, October 26, 2007
Another Day Another Frankies Run
My friend and I hit up Frankies 17 in the Lower East Side last night. Per usual, the meal was great even in this location's cramped corridors. We didn't have to wait more than ten minutes and we immediately ordered a carafe of red wine, a caesar salad and a cheese plate to share. Then we each ordered an plate of the pork braciola. Really delicious, I don't think I have ever had a bad meal there although I would like a better dessert menu. Oh! and I think I need to start ordering olives!
Wednesday, October 17, 2007
Late to the Party on Dumont.
Okay, okay so I know this is in Williamsburg and that it has been praised by just about everyone already but I just have to add to the choir, it's really good! I have been wanting to try Dumont for a looooong time and I finally got my chance last night. The interior and general vibe of the place is cozy and parlour like with tin ceilings, lots of candles and a charming outdoor area. We sat outside and settled in quickly with a hearty beer and fried baby artichokes that were heavy on the tarragon and absolutely delicious. I was tempted to order the Mac n' Cheese (as prior posts can tell, I have an affinity for) but went for the DuMont burger which is their signature dish. It came with fries and lots of pickles (the key to my heart). The burger was just right and it was obvious why they have now opened a Dumont Burger down the block that solely serves burgers.
Monday, October 8, 2007
Fall Macaroni n' Cheese for a Summer Heatwave
Now Playing:"West Coast" by Coconut Records
I had Columbus Day off so I decided to cook! I have been wanting to try making homemade macaroni and cheese for some time but was hesitant to have a creamy full fat dish sitting in my fridge so I sought out a healthier alternative. I found an interesting recipe on marthastewart.com that used butternut squash and ricotta to generate the creaminess without the use of cream or butter. The result was tasty but not a full fledged endorsement. You taste the squash a lot less than you would think but the at the same time, seemed to cancel out the sharpness of the cheddar. I think the highlight of the meal ended being the roasted brussel sprouts!
Healthy Macaroni and Cheese Recipe
Thursday, September 27, 2007
Grand Openings::
Now Open: Blue Marble in Boerum Hill420 Atlantic Avenue, between Bond and Nevins Streets, 718-858-1100"When Cobble Hillbilly Alexis Miesen couldn’t find a decent local scoop, she paired with friend Jennifer Dundas to open this ice-cream parlor. Look for eco-friendly details like biodegradable cups and utensils, with socially conscious flavors—like mint fair-trade-chocolate chip—to match." [Time Out New York]
Now Open: Viva in Red Hook116A Sullivan St., near Van Brunt St."It's at the same location as the much missed Huipil. It bills itself as Tex Mex food but seemed a lot more authentic than your self-styled Tex Mex joint. Anyway, a similar vibe as Huipil, laid back but friendly service. We had flautas de pollo and enchiladas de suiza. Both great. Well portioned, fresh, homey. Best of all, our menus advertised a free margarita with any entree, so we each had an unexpected and very delicious margarita for lunch today." [Chowhound]
Sunday, September 9, 2007
Eating My Way Thru the Sunday Blues
Now Playing: Alicia Keys- "No One"
"And above all... Think Chocolate!" - Betty Crocker
I think I literally ate my way thru the city today, although I can't say it was the first time. My friend and I were up early and went to have lattes and donuts at Dunkin' Donuts, an American staple with surprisingly good coffee and donuts I wish I could eat for days without consequence. Then we went over to the Red Hook ballfields and made the usual rounds of tacos, empanadas (recipe below, seems to be the same ingredients as those at the vendors) and pupusas before needing a nap to handle the food coma we had imposed on ourselves. We then went into the city for chips, salsa/guacamole, and $5 happy hour margaritas at Miracle Grill (a great West Village treat). To top off the night and in yet another effort to thwart an appetite for dinner, we made a pitstop at the Chocolate Bar. I picked up a cherry, coconut, dark chocolate bon bon and he got a PB&J dark chocolate one. I have never been to this store but it was super cute, they had adorable chocolate bars (banana milk, salty pretzel, smores, etc) and a ton of special treats like peanut butter and chocolate dipped rice krispie treats.
Empanadas de Carne
Ingredients
- 12 - 15 lb empanada shells
- 1 tbsp. olive oil
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1 lb ground beef
- 1 tbsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1/2 cup green olives, chopped
- 1/2 cup raisins (optional)
- 1 hard-boiled egg, chopped
- salt and white pepper to taste
- walter
- sugar
- butter
Instructions
Defrost the empanada shells.
Heat the oil and sautee the onion until golden. Add the garlic and sautee for a couple of minutes. Add the ground beef and brown. Drain off the fat. Add the spices and cook until the meat is done. Add the olives, raisin and egg, mix well.
Scoop the meat mixture (about a tablespoon worth) onto the shell. Fold the shell, forming a semi-circle. Close the empanada by passing a fork though its open edge, merging both sides of the shell.
Brush the tops of the empanadas with a bit of water or milk. Sprinkle with sugar. Bake in oven at 400 F. until golden.On the Road- Los Angeles
Now Playing: Rilo Kiley- "Breakin Up" (on repeat)
I have fallen down on the blogging recently but decided to post on a quick jaunt to LA a week back. And New York, I have to say, you win! Nothing compares to the foodie culture of this city. We hit up Gelateria, a gelato diner that oddly serves some of the yummiest pasta with sweet tomato marinara. They also have massive pieces of lemon coconut and red velvet cake that you can't pass up. The following night we made reservations at a hot spot restaurant in Culver City called Fraiche but unfortunately, I have to give it a major thumbs down. We had to wait 45 minutes past our reservations without even an apology and the food was nothing but okay. A complete C-. But in an effort to save the best for last, we stood in a 15 minutes line for Sprinkles cupcakes in Beverly Hills and this was worth the wait. We got a lemon coconut and chai latte cupcake and mulled a second trip for a strawberry one. They have a great variety. Scrumptious!
Subscribe to:
Posts (Atom)