24
Mar 10

Best of Choice Eats Awards

Every year (all of two) I look forward to attending Choice Eats. This extraordinary event hosts over 50 of the newest, most notable neighborhood gems in the five boroughs. And after three hours of full-bodied beers and mouth watering food bites spanning Kuma Inn’s Pork Belly to Cafe Glechik’s cherry dumplings, I was stuffed to the brim. But despite the pains of over indulgence I was filled with great appreciation and criticism for this year’s Choice Eats Award winners. And what type of blogger would I be if I didn’t share it with all of you? So here goes:

BEST OVERALL

Kuma Inn

Wonderfully moist and incredibly flavorful! The pickled vegetables add great complexity to this dish.

Adobo & Atcharra: Pork Belly braised in soy, vinegar and garlic with pickled vegetables

No. 7

The imitation lobster admittedly wasn’t a favorite but the buttermilk pudding amongst the other heavy dishes really hit the spot.

Imitation Lobster, Cucumber Salad, Fried Capers

Buttermilk Pudding with Mango

Juliette

An unexpected delight!

Spiced Duck Rillettes with Celery Root and Green Apple Remoulade

Fatty Crab

Surprisingly delicious with interesting flavor combinations.

Deviled eggs

Mercadito

Simple but tasty. Well executed.

Tacos de Camaron: Shrimp, roasted garlic, chipotle mojo, and avocado Continue reading →


02
Mar 10

Bacon & Sea Salt Brownies

My adventure in brownies has officially begun. Although it all started with Ellie Krieger, my brownie baking has quickly taken a Paula Deen turn, and hopefully for the better. After much brownie thought, I decided to create the most flavorful brownie combination I could think of, which led me to Bacon & Sea Salt Brownies.

I figured that the majority of people would appreciate a brownie that satisfied one’s salty – sweet cravings, but apparently I was wrong. After sampling a bunch of these ingenious brownies the feedback became unanimous. People just couldn’t seem to wrap their head around the combination of bacon and chocolate! I don’t get it? But then again, I believe that bacon makes everything taste better. I’m truly convinced that I just haven’t found the niche audience I was hoping for. But trust me when I say this is the first of many interesting combinations to come…

Continue reading →


24
Feb 10

Quick and Easy Indian for Two

Indian is one of those cuisines that intimidate home cooks everywhere. And the reason is due to the “exotic” spices and ingredients that we believe are used in Indian cooking. Although Indian flavors might be a bit different than what we use in American cooking, they are no more exotic than cinnamon is to banana bread.

Indian is a cuisine that has always fascinated me. I guess that’s what living in “Curry Hill” will do to you. But one would think that being surrounded by Indian restaurants and grocery stores would make me more inclined to eat Indian food. Truth be told, I’ve only eaten Indian six times in the four years I’ve spent in this neighborhood. And two of those times, I’d attempted making it myself. Why you might ask, well I’m not sure? Maybe unconsciously it has intimidated me as well.

I’ll occasionally walk into Kalyustan’s and survey the spices, dried fruits and beans among a variety of unfamiliar ingredients and often think, “What would I use this for”. And that is the exact reason why the majority of Americans steer away from cooking Indian at home. Indian cuisine has great complexities that usually require ingredients that are not common in other cuisines like Tumeric, Garam Masala, or Dried Mango Powder. What is one to do with all of these once we’re done making our curry?

Well, if you’re an avid cook, then you find a reason or a recipe to use these spices again. But if you’re not, then its likely they will sit in your cabinet and become stale. But, as you’ll find below, not every Indian recipe calls for a slew of spices and ingredients. A little yogurt, some fresh cilantro, and a sprinkle of Garam Masala can go a long way in this 30 minute Chicken Masala dinner for two.

CHICKEN MASALA WITH CUMIN ROASTED VEGETABLES (recipe adapted from Bon Appetit)

INGREDIENTS

Chicken Masala

  • 1 cup plain low-fat yogurt (I prefer greek style yogurt for this recipe)
  • 1/4 cup coarsely chopped fresh (or frozen) cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon garam masala
  • 1 teaspoon coarse kosher salt
  • 1 large garlic clove, chopped
  • 2 chicken cutlets cut into bite sized pieces
  • 1 small onion,  coarsely chopped
  • Cumin Roasted Vegetables
  • 3 large carrots, peeled and chopped into bite sized pieces
  • 1 potato, peeled and chopped
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • Preparation

  • Fill a plastic bag, large enough to fit both chicken breasts, with yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic. Then add chicken to marinade, seal bag and mix the chicken with the marinade, coating all sides. Refrigerate for at least 2 hours. (DO AHEAD Can be made 1 day ahead. Keep refrigerated.)
  • While chicken is marinating, peel and chop the carrots and potatoes. Dress vegetables with olive oil, using hands to make sure all sides are coated. Then sprinkle vegetables with cumin, saving the salt for after they are done cooking.
  • Preheat to 400°F. Spread out chicken and onion pieces in 13×9x2-inch glass baking dish for even roasting. Discard remaining marinade.
  • Roast chicken on bottom rack for 10 minutes and discard juices chicken will emit while cooking.  At the same time, roast the vegetables on the top rack for 20 minutes. Roast for another ten minutes and pour our remaining juices.

  • Sprinkle roasted vegetables with 1/2 teaspoon salt and serve with Chicken Masala and steamed broccoli (if desired).


  • 19
    Feb 10

    Andrew Carmellini’s Ragu

    Photo by Jonny Valiant of Wine Spectator

    I was perusing Wine Spectator at the physical therapist’s office a few weeks ago when I came across a recipe from Andrew Carmellini, famous chef and owner of the infamous Locanda Verde. But AC is more than just a chef in my eyes, he’s a pioneer- sort of like Blake Lively is a role model for fashion trends to most people I know.

    AC’s philosophy on cooking is “all about having a good time and making people happy”, which makes me believe that AC and I have a lot in common. Well except for the whole working at Michelin rated restaurants like San Domenico, Le Cirque, Cafe Boulud, and A Voce (where he was accredited his first Michelin star). With a solid restaurant resume, a book deal, and a newly successful restaurant (Locanda Verde) I have a lot to live up to. But that’s what role models are for, right?

    In any case, I would imagine that AC’s recipes are highly coveted and fall few and far between online. So ripped out the page as soon as I spotted it. After all the hours I spent at the doctor’s office, I figured they wouldn’t mind. And since I’m always up for making a homemade ragu, I decided I was up for the challenge but with one small substitution – BEEF.

    SPINACH SPAGHETTI WITH BEEF RAGU AND PARMIGIANO (variation on Andrew Carmellini’s Recipe: Pappardelle with Lamb Ragu, Mint, and Pecorino, courtesy of Wine Spectator)

    INGREDIENTS

    • A few tablespoons olive oil (enough to coat the bottom of a large pot)
    • 1 pound ground beef
    • 2 cloves garlic, coarsely chopped
    • 1/2 cup finely diced carrots
    • 1/2 cup finely diced onions
    • 1/2 cup finely diced celery
    • 2 tablespoons tomato paste
    • 1 cup dry red wine (cabernet sauvignon will do)
    • 1 can imported cherry tomatoes (and their juices)
    • 2 cups low-sodium chicken broth or water
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon coarsely ground black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/2 teaspoon kosher salt
    • 1 pound spaghetti (or pasta of your choice)
    • 1/4 cup grated Parmigiano

    PREPARATIONS

    1. Heat the olive oil in a large stewpot over medium-high heat. Add the ground beef, breaking it apart into small bits as you drop it into the oil, and brown it over high heat, about 5 minutes. If the beef releases a lot of liquid, just drain off the juice and put the pot back on the heat to start the browning process again.
    2. Add the carrots, onion, garlic, and celery and mix well. Cook together over high heat until the vegetables start to soften, about 2 minutes.
    3. Add the tomato paste and stir to incorporate. Cook together until the mixture becomes a thick reddish mix, about 1 minute.

    4. Add the red wine and stir to incorporate, making sure that no bits of meat or vegetables are sticking to the bottom. Use a wooden spoon or rubber spatula to scrape down the sides; you don’t want bits of sauce to burn and flavor the whole ragu. Cook until the wine evaporates completely, about 2 minutes.
    5. Add the canned tomatoes and the stock or broth. Then add the bay leaves, cumin, coriander, fennel, red pepper flakes, thyme, salt, and pepper. Scrape down the sides of the pot again.

    6. Bring the mixture to a low boil, and then reduce the heat to medium-low to keep the ragu cooking at a simmer. Cook the beef, uncovered, until the liquid evaporates and the flavors meld, about 1 ½ hours. Continue scraping the sides of the pot at regular intervals to avoid burnt bits. The meat will turn dark brown and the liquid will turn a dark orange color as it cooks. When it’s done, all the flavors will be melded, and the sauce will look like a sauce: dark brown, rich, thick, and textured.

    7. To finish the dish: Cook the pasta of your choice. Drain the pasta, add it to the sauce, and stir together over the heat, adding a touch of olive oil and tablespoon or two of butter (optional) to make it smooth and rich tasting on the tongue. Remove the pot from the heat, ladle the pasta and sauce into individual bowls, and top with the parmigiano.


    18
    Feb 10

    Pancake Month is Here!

    Some things just taste better when someone else is making them. And for me one of those things is pancakes. Don’t get me wrong, I’ve put in the effort. I’ve made quite a few pancakes in my day but they never seem to taste quite as good as Clinton Street Baking Company’s pancakes. Granted, CSBC is known for their pancakes, but mine don’t even taste better than the diner’s and I mean ANY diner. What am I doing wrong? I’m truly convinced that restaurants are just the best place for pancakes and especially during pancake month.

    Now, is it just me or does pancake month only exist at Clinton Street Baking Company? Not that I’m complaining but it would be great if this new holiday was embraced by other pancake makers, no? But until everyone else jumps on the bandwagon CSBC will have to suffice and it does a pretty good job of that.

    CSBC serves up 9 varieties of pancakes over the month of February and 10 if you count their staple blueberry cakes. Now that’s a lot of pancakes! This year my friend Diana and I decided to try out the brown sugar pecans, bananas and cinnamon pancakes served with maple butter. Clearly we were disappointed when we arrived to find a 30 minute wait. 30 minutes seemed like an eternity to two hungry girls who’d been anticipating pancakes for the last three months. But, we suppressed our hunger for the greater good – the beloved pancake!

    And as expected, we were wowed all over again by the fluffy, buttery yet sweet rendition of pancakes CSBC put forth. The wait was a small price to pay, along with the $16 price tag, for a night of savory one-night-only (until next year) pancakes. See the artisanship for yourself…

    Blueberry Pancakes with Pecans & Maple Butter

    Banana, Cinamon, & Pecan Pancakes with Maple Butter

    As you’d imagine, we were pretty full after our pancake blowout, but we couldn’t help feasting our eyes on some of CSBC’s mouthwatering desserts.

    CSBC’s Pancake Month continues throughout the remainder of February so be sure to visit soon. And there’s always next year…

    Clinton Street Baking Company’s Pancake Month Lineup

    1, 2, 3: chocolate & blood orange pancakes w/candied orange glaze

    4, 5: poached pears with vanilla bean whipped cream & warm maple butter

    8, 9: fresh coconut pancakes with passion fruit syrup and bananas

    10, 11: roasted apples with candied walnuts and warm maple caramel

    12, 15: chocolate chunks, fresh raspberries, and raspberry-caramel sauce

    16, 17: brown sugar pecans, bananas and cinnamon maple butter

    18, 19, 22: classic chocolate chunk

    23, 24: fresh blackberries, pecan streusel, warm maple butter

    25, 26: crunchy bananas with cinnamon-chili-chocolate sauce

    Pancakes are available Monday thru Friday from 8am-4pm and 6pm-11pm. Get them while they’re hot!


    17
    Feb 10

    A Healthy Brownie?

    Although its true that I don’t diet or skimp on meals its my mission in life to bake healthfully. And as many of you out there already know, baking alone is not an easy task. Baking is a science that requires precise measurements and ingredients to be prepared in an orderly sensical way. The problem is, I am not sensical. I like to make things happen as quickly as possible. I enjoy immediate gratification. But as I’ve learned over the past few years – practice makes perfect in life and in baking.

    So in between posts about wine events and restaurants you will occasionally find posts on my experiments in the kitchen – like how to bake a healthy a brownie. And though my bake-for-a-cause mission will be a painful one, I believe that in due time I will come out with a healthy dessert that is either lower in calories, fat, carbs, sugars AND actually tastes delicious! After all, life in moderation is probably the most sensical, right? So here’s to being sensical!

    I decided to begin my healthy brownie journey with a recipe from Ellie Krieger. I stumbled upon this four star rated recipe in a Food Network newsletter and instantly felt inspired. I truly believed that a healthy brownie from the bubbly Ellie Krieger would be well, bubbly! So as soon as I arrived at my parents house in Long Island this weekend I got right to baking. After all, its not often that I get access to a large, brightly lit kitchen.

    So I followed the recipe.

    I mixed the flour, cocoa, salt, & baking powder in a bowl.

    Next I whisked the one cup of brown sugar with four whole eggs.

    Then I combined the sugar and egg mixture with the flour and cocoa.

    Stirred in the melted chocolate.

    Transferred the batter to a Pam-sprayed 9 x 9 inch baking pan and licked the bowls clean! (Please note the recipe calls for a 13 x 9 inch baking pan)

    Next I sprinkled half of the batter with walnut pieces baked the brownies in the oven at 350 degrees for about 18 minutes (time varies depending on your oven). And I let the brownies cool in the pan for about 10 minutes.

    And when the brownies had cooled, I finally cut them up into 16 pieces (yielding 240 calories each) and put them out for my family to enjoy for Valentine’s Day dessert.

    Since this recipe was intended to yield 24 brownies at 160 calories per serving, technically these brownies are no longer low in calories. But, the brownies are still made from whole wheat flower, 1 petite cup of brown sugar, and an itsy bitsy amount of pure chocolate. Now you’re probably wondering, do they taste good? Well, lets just say that if you enjoy cake, you’ll LOVE them but if you prefer a chewier sweeter brownie, they won’t be your favorite.

    In any case, my search for the healthy brownie must go on. So until next time, I leave you with the healthier cake brownie by Ellie Krieger.


    16
    Feb 10

    Chocolate & Wine Escapade

    Love, or at least lust was in the air last week at Hudson Terrace’s Cocktail Series Event. Chocolate and wine were the two stars of the night – with the Chocolate clearly outshining the wine. And this luxurious rooftop bar was the perfect setting for an extravagant food like chocolate.

    The rich array of sugary sweets included everything a chocolate lover could ask for: elegant chocolate truffles from Fika, an assortment of freshly baked cookies from Taste, snackable chocolate morsels from Sweet Riot, and Fire and Ice Cocoa mix from 2 Chicks with Chocolate. And that’s just to name a few!

    cupcakes

    This informal tasting of over a dozen different types of chocolate were mostly paired with a variety of dessert wines, ports, rieslings and champagnes. But if you were able to sneak up to the second floor, you’d find the ultimate liquor pairing -  Figenza. Figenza is a fig infused vodka whose sweet and sultry taste could be considered quite the aphrodisiac. I’ll let you be the judge.

    Fika Choclate Truffles

    Hudson Terrace’s two-floor chocolate extravaganza certainly set the mood for us Valentines but did it trump your Valentine’s day plans?

    Hudson Terrace

    621 W. 46th Street (between 11th & 12th avenues)


    12
    Feb 10

    Best of Valentine’s Day

    With Valentine’s Day right around the corner I figured I’d round up the best ways to celebrate whether its a home cooked meal, a night on the town, or a sweet gesture.

    10 Aphrodisiacs to Get Him in the Mood

    With love usually comes lust and this versatile list of aphrodisiacs will surely help spice up your Valentine’s Day.

    Dinner for Two

    Show your loved one how much you care with four cheese ravioli from the heart. These heart shaped ravioli will make their heart go pitter-patter.

    A Night on the Town

    NYMag has the perfect bar, restaurant, and gift for any couple, or non-couple.


    All My Single Ladies

    Its nearly impossible to spend this Valentine’s Day alone with Timeout New York and Metromix’s fabulous parties guides.

    Wine-devous

    Ride up to Hudson Valley’s Wine Country this Valentines Day on the Little Wine Bus. Champagne mimosas (for ride up), great music, snacks and more await you!

    Blind Leading the Blind

    Celebrate this Valentine’s Day blindfolded at New York Vinter’s Blind Tasting. This blind wine tasting will be one you’ll never forget.

    Homemade Chocolate Covered Strawberries

    This budget friendly dessert is easy to make and is always a crowd pleaser and the perfect Valentine’s Day gift for friends, family or loved ones. Check out Simply Recipe’s black tie berries to dress up an ordinary recipe.

    Bite Sized Party Favors

    Sometimes big things come in small packages. Show your love this Valentines Day with festive cupcake bites, Baked by Melissa.


    11
    Feb 10

    Event Happenings: SensofWine USA

    Last week I was privileged to attend SensofWine USA, one of the most unique and sophisticated wine tastings I’ve ever been to.  Cipriani (midtown) hosted this immaculate event that featured over 70 wines from some of Italy’s top wine producers, I had my work cut out for me.

    Although I’ve always considered myself a wine drinker, I haven’t really dabbled in Italian wines much. And having a variety of wine represented from over 12 regions in Italy was slightly overwhelming. Where did I start? Arriving fashionably late from a Restaurant Week dinner, I only had one hour to get through over one hundred wines!

    I figured I’d begin my wine journey with red. And the red wine that first attracted me was Zonin’s Multipulciano D’Abruzzo (2008). As the server filled my glass I realized that I didn’t know the first thing about Italian wines. But the only way to learn is to try. And despite the many wines I tried throughout the night this Multipulciano was my favorite!

    But aside from the vast selection of wine that stood before me, there was also a tremendous selection of Italian cuisine from Rigatoni a la Vodka to Tuna Tar Tar. But because this event was presented by wine extraordinaire Luca Maroni, I should have expected excitement of all senses.

    And excited I was by my next wine of choice – Primitivo. Primitivo is a wine found in Puglia with notes of plum and spice, like a Zinfandel. It actually tastes like a mix between pure fruit and wine, eliminating that tannin flavor that is sometimes tasted in red wines.

    I also really enjoyed a glass of Nero D’Avola, a Sicilian wine whose winemaker I can’t recall. But it was quite tasty and yet another Italian wine I’d previously never tried. Clearly SensofWine was broadening my knowledge of wine as well as my palette.

    But like most of my meals I needed to end the evening with something sweet and there was one wine that satisfied my sweet tooth and that was Castello del Poggio’s Moscato d’Asti. This slightly sweet and bubbly wine was quite refreshing.

    From the phenomenal wine selection to the stylish and couth attendees, SensofWine was a memorable and educational event. And now I have a few more Italian wines to add to my apartment stash!


    10
    Feb 10

    Party Eats: Superbowl 2010 Recap

    Superbowl is one of those occasions that calls for a good recipe. A recipe that will satisfy the masses and not stray too far from what they already know – chili, buffalo wings, seven layer dip, etc.  Because when you’re going to a pot luck Superbowl party, there’s bound to be competition. And being a food blogger and somewhat of a food expert I needed to put my best foot forward and legitimize my expertise.

    So instead of my fabulous but familiar Spinach and Artichoke dip I decided to mix it up by putting  a new spin on an old reliable – Chili. Although I’d never made chili before, I wasn’t going to let that stop me from providing one of the best dishes at the potluck. I ambitiously decided to combine Chef Emily’s Venison Chili recipe and Simply Recipe’s Turkey Chili recipe to make my Smoky Chicken Chili. I substituted freshly ground chicken for beef to lighten up the potluck menu but added some bacon to incorporate some smoke to balance the spice. And inspired by PaulaDoesPasta, I served the Smoky Chicken Chili in small wanton cups.

    Along with my Smoky Chicken Chili was an entire spread of familiar Superbowl comfort foods including an assortment of chicken wings, seven layer dip, Frank’s red hot buffalo chicken dip, beef stew, fried plantains, and pulled pork sandwiches. Needless to say we had a lot more food than was expected.

    But my friend Justin was a very gracious host and coordinated an excellent superbowl extravaganza. And, I must say that I was very impressed by everyone’s culinary skills, especially the seven layer dip.

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