New Amsterdam Market

Posted on September 15, 2009 by jessicahartley

Last Sunday morning I was pleasantly greeted with newly shucked oysters, artisanal cheeses, homemade pastas, organic vegetables, rustic breads, and other coveted specialty foods at the New Amsterdam Market on South Street. With only four markets per season, this wonderful market of delightful fare was overflowing with local residents by noon. Everyone looking for the same thing… the best local produce the tri-state area has to offer.

My favorite vendors were

Basis Foods, selling local produce at affordable prices

Saxelby Cheeses, mouth-watering cheese that will literally melt your pockets (its just that expensive)

The Ravioli Store, dozens of homemade pastas you just can’t pass up

Taza Chocolate, just try their vanilla chocolate rounds-yum!

Porchetta, the best damn pork sandwich out there

The Bent Spoon, all I can say is… Ricotta Ice Cream

New Amsterdam Market Oysters

New Amsterdam Market Garlic

New Amsterdam Market Taza Chocolate

New Amsterdam Market Homemade Pasta

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There’s Vodka in my Fruit

Posted on August 3, 2009 by jessicahartley

Vodka Fruit CocktailOver the last few years my alcohol preference has gone from vodka soda to beer or wine. But for special occassions, I’ve been known to have a cocktail or two. And after being introduced to vodka fruit, I think I’m going to be indulging in more scandalous cocktails more often.

On my trip out to Fire Island this weekend I was pleasantly greeted with a fairly large container of what my friend Mike calls Vodka Fruit. Although this wonderful concoction is bursting with flavors, I was surprised to learn that its merely the combination of two luscious ingredients fresh fruit & premium vodka. Since this incredibly simple recipe was already a success, I became excited by the possibility of enhancing its flavor with other fairly typical pairings like mint, simple syrup, or any  number of liqueurs.

But until I test the waters, I’ll stick with the basics:

VODKA FRUIT RECIPE

Vodka Fruit

Ingredients

  • One handle of premium vodka such as Grey Goose or Ketel One (DO NOT CHEAP OUT)
  • 2 pounds of fresh fruit (strawberries, pineapples, mangoes, oranges, nectarines and watermelon are all good choices. DO NOT use apples as they oxidize and will ruin your fruit mix.)
  • One 3-4 quart plastic container

Preparations

  1. Wash and cut fruit into bite size pieces and place in plastic container.
  2. Pour vodka over fruit until the contents of the container is full.
  3. Let vodka and fruit soak for TWO FULL DAYS prior to eating.
  4. Enjoy the succulent vodka soaked fruit on day three and the refreshing vodka fruit cocktail on day four.

*Serving Tip: This winning combination is most definitely a crowd pleaser and even makes a nice after dinner drink/snack. I highly recommend serving it at a party or small gathering. Its vital that the fruit soaks for a two day period so that it absorbs as much vodka as possible. And don’t forget to use premium vodka!

Filed under: Liquor | Tagged: , , , , | 2 Comments »

$12 Challenge Here I Come!

Posted on July 29, 2009 by jessicahartley

So the vote has been cast and soon enough I will be a contestant on Food 2’s $12 Challenge. With wit, sarcasm, and creativity I will surely trump whatever my contender dishes out. Unfortunately I won’t have much time to mentally prepare before the shoot, as our direction is given by our potential love interest, I have now been told I can bring a secret ingredient along with me!

WHAT IS MY SECRET INGREDIENT?
It is pretty tough to just bring ONE ingredient with me. But the “secret ingredient” can be anything I want from a good luck charm to a zester. This ingredient is key for the camera because if picked correctly it will compliment my dish perfectly and ultimately lead me to victory!

As of course I have NO idea what to bring with me, so I’ll put it out there for suggestions from my fans. You are fans, right? Well, in any case, I hope someone out there will inspire me with a killer ingredient that will wow both my potential love and the audience!

Be creative!

Filed under: Food 2, Food Network | Tagged: , , , | 6 Comments »

Summer Restaurant Week ‘09 Recommendations

Posted on July 16, 2009 by jessicahartley

RestaurantWeek'09Summer

After a tough year Summer Restaurant Week is here and has officially extended its offerings from the get-go. New York City Restaurant Week is now three weeks long which gives us a better opportunity of actually scoring reservations at some of the better restaurants out there, or so I thought.

The two restaurants I had initially planned on trying out were 10 Downing and Daniel Boulud’s new East Village gastropub, DBGB. I’ve confirmed that these hotspots are the most desirable restaurants on Restaurant Week as I was unable to get a reservation at either of them before 6pm any day of the week. Honestly, I’m not too crushed over 10 Downing as I’ve heard they still have some kinks to work out but was sincerely disappointed about DBGB. And I was trying to make dinner reservations which doesn’t even offer a Restaurant Week menu. I guess I’ll try back next month.

In any case, all is not lost. Today my lovely grandmother treated me to lunch at Brasserie and will be trying out Opia this evening. Friday I’ll be at Amma and I hope to make it to Elettaria AND Centro Vinoteca before the end of the month. We shall see.

But for those looking to get a taste of the good life without spending a small fortune I recommend trying out some of these fine New York City establishments:

LUNCH

DINNER

Oldies but Goodies

New AND Notable

Remember, often times the more expensive the restaurant, the better value you’ll receive. That is unless your meal is the size of a penny.

Filed under: Dinner, Lunch, Restaurant Week, Reviews | Tagged: , , , , , , , , , , , , , , , , , , | Leave a Comment »

Midtown Lunch: Sushi A-No-Go

Posted on July 15, 2009 by jessicahartley

Tensan 002In lieu of my appearance on Midtown Lunch yesterday afternoon, I felt it was appropriate to talk about well, lunch in Midtown. Though I’ve officially only been a member of the Midtown Lunch scene for about five weeks, I’m slowly making my rounds about midtown. But as  someone who proudly brings a homemade lunch to work at least three out of the five workdays, I find myself in need of some consultation on where to go in my new hood.

Usually I ask my personal NYC Midtown Guide Erica for all things midtown but I decided to switch it up and go with a suggestion from my friend Justin who LIVES in midtown. Figuring Justin’s lunch suggestion would be a sure thing, I headed over to Tenzan expecting a fine sushi lunch special. And upon entering the restaurant I remained quite confident and pleased with Justin’s selection that was until we ordered.

Though Tenzan appears to be a well-respected chain sushi restaurant around Manhattan, it is anything but. Don’t let the sleek decor deceive you. Sure, two rolls along with a soup or salad is a great deal for $8.95 but that’s what it costs at most places these days. Inspire me, please! After being hounded to order my dish I suddenly became skeptical of how well-respected this chain really was.

Tensan Mixed Greens

I started off my meal with a mixed greens salad that was just pathetic looking. The leaves were slightly wilted and tomato and cucumber were more of a garnish than a part of the salad. The sushi quickly followed and I mean real quickly.

Tensan Sushi

We’d barely finished our salad and soup when our sushi had been served. And though the sushi might look alright at best, it certainly didn’t reflect its appearance. Sloppily made, the sushi rice was holding onto its blanket of seaweed for dear life with the spicy tuna bits not falling far behind. I was optimistic about the salmon avocado roll with its shiny bright complexion but after one bite, my mood had quickly changed. The salmon was suprisingly chewy, though the avocado was luckily a nice smooth addition.

So please, if you’re looking for a well priced sushi lunch, be sure to steer clear of Tenzan. Next time I’ll try Tanaka.

Filed under: Lunch, Reviews, Sushi | Tagged: , , , | 4 Comments »

Can Food Lead to Love?

Posted on July 7, 2009 by jessicahartley

$12 Challenge

I have been in love with food for as long as I can remember. But maybe its time that food led me to a real life love?

Although food is a HUGE part of my life, its never led to any dates or romantic interests for that matter and not for lack of trying! Of course wining and dining have been key factors in winning MY affections but my mission to become the next food socialite hasn’t quite led me to love.  Which begs the question, will it ever?

I never really paired food and falling in love together until I interviewed for the $12 Challenge. This new webisode series hosted by the Food Network’s blog, Food 2, has caught my attention and apparently others that adore food and are also looking for love. Sounds right up my alley!

The premise of the $12 Challenge is simple.  Two contestants use their finest culinary talents to compete for a date with a so-called Foodie. The kicker is that the contestants only receive $12 and are given two hours to cook a winning meal on the streets of New York City. No kitchen, no knives, no nothing really. Creativity and wit are the only two things that will get you through this quirky competition. And being the author of Hartley Confections, I figured I was up for the challenge.

So yesterday afternoon I made my first appearance on camera and revealed my most public secrets on food and dating. And after being grilled (no pun intended) on both my food and love lives I came to the conclusion that maybe I can find love through food and even in a setting as obscure as the $12 Challenge (if I’m selected). After all, the way into a man’s heart is through is stomach!

Stay tuned for more on food and love AND if you’ll be feasting your eyes on ME in the next $12 Challenge.

Filed under: Food 2, Food Network | Tagged: , , , | 1 Comment »

July Fourth Roasted Red Pepper Pasta Salad

Posted on July 1, 2009 by jessicahartley

July Fourth Roasted Red Pepper Pasta Salad

Amanda Agati created this tasty sophisticated pasta salad just in time for the fourth of July. This pasta is best served room temperature which makes it perfect for an outdoor barbeque and July fourth. Amanda recommends choosing a pasta that will absorb the sauce nicely, such as Cavatappi- which is a thick, curly pasta.

Roasted Red Pepper Pasta Salad Recipe

Ingredients

2 lbs Pasta, preferably Cavatappi

1 large eggplant- chopped in small cubes with skin on

5 large roasted peppers

½ cup Pignoli nuts

2 bunches of arugala, washed, drained and de-stemmed and torn

1 Large Pepperoni Stick

½ lb pitted large Moroccan olives, coarsely chopped

Two small jars of Artichoke hearts, drained

½ tsp of Crushed Hot pepper flakes

8 cloves of garlic- minced

1 Small can of tomato paste

½ lb Ricotta Salata- sliced into cubes

Preparations

1) Pre-heat the oven to 350 F. Boil the pasta until al dente. While the pasta is boiling, place the eggplant on a tray and drizzle generously with olive oil, and sprinkle with salt and pepper. Roast eggplant in the oven until lightly roasted. Let eggplant cool to room temperature once roasted.

2) Cover the bottom of a small sauce pan with olive oil. When the oil is hot, place minced garlic and crushed hot pepper flakes in the sauce pan. Add ½ teaspoon of salt and 1/2 a teaspoon of pepper.

3) While the garlic cooks, puree the roasted peppers in a blender and add to the sauce pan when the garlic is lightly browned. Mix can of tomato paste with 3 tablespoons of water to thin out the paste and) add to the sauce pan. Let the sauce cook for about 15 minutes on low heat. Then let cool.

3) When pasta is ready, place in a colander and rise with cold water to prevent further cooking. Let pasta drain.

4) Once the sauce has reached room temperature, mix in slowly to the pasta little by little, just enough so the pasta is lightly coated in the sauce. There should be no excess sauce.

5) Toast pignoli nuts in the oven, on 325 F until lightly brown. Watch the pignoli nuts carefully, as they burn easily.

6) Add pignoli nuts, olives, artichoke hearts, ricotta salata, and eggplant to pasta salad.

7) Slice pepperoni into thin strips about one inch long. Add to pasta salad.

8) Mix pasta salad well. Season to taste with additional salt if necessary.

9) Sprinkle pasta salad with arugala just before serving.

Filed under: Holidays, Italian, July Fourth, Pasta, healthy | Tagged: , , | Leave a Comment »

Entertaining With: Amanda Agati

Posted on June 30, 2009 by jessicahartley

Amanda Agati

Entertaining is a skill that takes practice to acquire but when you’re a guest of Amanda Agati’s, she makes entertaining seem effortless. Amanda and her brother Greg hosted an elaborately catered pool party for about thirty guests last weekend. And Amanda herself presented us with a colorful variety of summer dishes poolside.

With an eye for food and fashion, Amanda’s culinary prowess is as impressive as her own. Amanda’s astute preparation allows her to wine, dine, and schmooze her guests without worrying about the food. Amanda’s charm paired with her divine seasonal fare make her an excellent hostess and an even better caterer.

Amanda’s attention for detail in the kitchen is apparent and appreciated in her execution. From appetizers to desserts, you can tell that the components in each dish were meticulously placed which is what makes them so refined.

Roasted Red Pepper Pasta Salad

Grilled Vegetables

Amanda says she never follows any one recipe. When asked about how she comes up with recipes Amanda says, “I create new recipes of my own based on dishes I’ve eaten, recipes I’ve read, and my own ideas. Anyone can follow a recipe, but to create a new dish that is completely your own is really challenging and rewarding, but it is also exciting- and that is where my passion stems from.”

Moroccan Chicken

Steak Fajitas

The elegant presentation of Amanda’s food is reflective of the sophisticated ingredients she takes care in using such as the arugula and ricotta salata in her Roasted Red Pepper Pasta Salad. But with her favorite foods & ingredients being lobster, truffle oil, rabbit, and homemade pasta I’m not surprised! In regards to her sophistication Amanda says, “I have a high appreciation for fine dining since my parents exposed me to a variety of fine cuisines at a very young age. In college, I studied abroad in Florence, Italy, a place I consider to be one of the great food capitals of the world. I also traveled extensively throughout Europe exploring regional cuisines. Enjoying great food is one my many pleasures in life.”

Entertaining by definition is to hold someone’s attention and Amanda Agati has clearly mastered that! At 24, this young and beautiful caterer has captured my attention with her enthusiasm for both food and life. Amanda is a third year law student at Fordham Law School and is currently interning with Burberry’s Intellectual Property Legal Department. Her interests include dancing, traveling, the culinary arts, and fashion. Amanda caters for small gatherings and intimate dinner parties, and can be reached at TheCutieFoodie@gmail.com to plan your event.

“ To be able to cook for people and share my love of food with them brings me great satisfaction,” Amanda Agati

Chocolate Cheesecake

Filed under: Events, Italian, Pasta, chicken, entertaining | Tagged: , , , , | Leave a Comment »

Best of: Fancy Food Show

Posted on June 29, 2009 by jessicahartley

Fancy Food Show Although Sunday was a lovely warm day filled with sunshine, I spent the entire afternoon indoors at the Fancy Food Show. With hundreds of booths distributing endless samples of artisanal cheeses, specialty spreads, pastas with gourmet sauces, rich chocolates, assorted teas and other goodies, food quickly took the place of sun.  I was practically glowing as I walked from isle to isle perusing all of the wonderful new foods and products I had yet to try. I had my work cut out for me.

The Fancy Food Show attracts over 20,000 attendees and 2,000 exhibitors representing 81 countries. Now that’s a lot of people AND a lot of food in one place. And with a sampling of 250,000 products including confections, cheeses, coffees, snacks, spices some even ethnic, natural, or organic. One would think you’d be satisfied in every culinary area with the vast amount of vendors. But to my surprise, the Fancy Food show seemed to be dominated by cheeses and antipasti such as cured olives, artichokes, and roasted red peppers. Although cheese happens to be one of my all time favorite foods, after a while my palette was completely desensitized to flavor and all I could grasp were textures. Clearly I had reached my capacity for sampling but at the same time I couldn’t help but think how these products differentiate themselves in the marketplace?

Cupcake Haribo

Fancy Food Show Cheese Fancy Food Show Funky Popcorn

As I strolled through countless rows of similar products I began to be more discerning of which samples I chose to try. The two things I judged each product by were:

1. Packaging

2. Sales Pitch/Customer Service

As a marketing and advertising professional, I’ve learned that its all about the packaging and presentation. Innovative designs draw the eye and a consumer’s curiosity. And a friendly and knowledgeable presentation can go a very long way in the marketplace.

And after four hours and approximately 40 samples later, I managed to escape with some great take away items. Some of my favorite and most innovative products from the Fancy Food Show are listed below, in preferential order. And be sure to check back over the next few weeks for my new Hot Product features.

Smart SpiceSmart Spice

“Every cook has a chef inside”. These pre-packaged single-serving spices are ideal for new cooks, moms, and even experienced chefs. Smart Spice was my favorite product at the show because of their innovative presentation of spices as well as their attractive packaging and staff.

LT BlendersLT Blender’s Frozen Concoctions (in a Bag)

Add liquor and water, shake freeze, and squeeze! LT Blender provides nearly instant frozen cocktails without the hassle of using a blender AND the ability to take your cocktail on-the-go. With over 10 varieties including margaritas, mudslides, and peach bellinis, there’s a flavor to suit your every mood. Check out their website for easy recipes to spice up your mix.

Prepara "Herb-Savor"

Prepara “Herb-Savor”

Prepara herb-savor will prolong the life of your fresh herbs for up to 3 weeks so you can enjoy fresh, flavorful meals every time you cook. And it comes in two sizes!

Au Printemps Gourmet Caramelized Onion and Blood Orange Confit

Though it’s not yet out on the market this outstanding condiment was just awarded the Sofi Gold Award for one of the most outstanding foods this year. This sweet yet savory marmalade pairs especially well with cheese and crackers. The onion and blood orange really bring out the flavors in the cheese its paired with.

Mozzarella CompanyMozzarella Company

Out of all the cheeses I’d sampled, the Mozzarella Company was my favorite. I tried so many gourmet varieties that I can’t remember which were which. But what I do remember was the creamy cottage cheese created especially for Kent Rathman’s Blue Plate Kitchen in Dallas.

Betsy's Cheese Straws Betsy’s Cheese Straws

This all natural southern snack was introduced to me by a family from Alabama. They were nice enough to give me a small bag to try at home and suggested pairing it with a cold glass of white wine. Similar in taste to Cheese-itz these straws have more body and crunch and are available in seven flavors, sweet and savory.

Kitchen Table Bakers Cheese Crisps

Kitchen Table Bakers Gourmet Cheese Crisps

Their low-fat gluten & sugar free cheese crisps are pretty tasty and are a well-developed niche snack.

Filed under: Events, Tastings | Tagged: , , , , , , , , , , , , , | Leave a Comment »

Peanut Butter Cocktails? Yes Please!

Posted on June 26, 2009 by jessicahartley
 

CastriesAt Tuesday’s Indy Spirits Expo one liquor stood out above the rest and that was Castries Peanut Rum Cream. Castries is a new peanut butter liquor thats unique in both flavor and design. Its innovative packaging likely represents the subtle waves of roasted peanuts, cream, and aged rum that gives it that special something.

Served as a cocktail or a dessert, this sultry liquor is a smooth as it is versatile. Castries pairs exceptionally well with vanilla and espresso vodkas, caramel, chocolate syrup, and can even reduce into its own sauce – sweet or savory. Creamy. Seductive. Senusual. Pure. It’s everything you want in a man, I mean a rum. But there’s much more to Castries than its looks, or taste rather.

Castries is the creation of CEO David Jones and president Clyde Davis Jr. The two first collaborated on the idea when they met in business school in 2002. But David had envisioned recreating this wonderful concoction long before that. As a Barbados native, David grew up on a traditional Caribbean drink called peanut punch, similar in style and texture to a Lassi. By bringing it to the states, David wanted to intrigue peanut lovers and stay true to the essence of what traditional peanut punch tastes like. The liquor needed to appeal to consumers but also needed to stand up to other cocktail ingredients when mixed. He had his work cut out for him.

David was motivated by the fact that peanuts were consumed mainly as a snack and felt that they had much more to offer. The peanuts used are actually grown in Castries, the capital of Saint Lucia a country in the West Indies. As Castries heritage is a large part of why it was created, its only natural for its ingredients and distillation to take place in its birthplace.

So, if you’re dying to try this exotic version of peanut punch you can purchase it for $30 at Astor Wines or try one of many tantilizing drinks at a number of New York’s finest bars and restaurants here. You can also get a full assessment of Castries on Scotte’s Rum Pages.

For more memorable liquor from the Indy Spirits Expo, check back later.

Filed under: Food Events for $50, Liquor, Rum | Tagged: , , , , , , , , | 1 Comment »

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