Friday, October 31, 2008

Corner Bistro

Considering how much I love hamburgers, I can’t believe how long it has taken me to eat at the infamous Corner Bistro. I’ve always loved Corner Bistro, despite having never been there. I mean just the thought of knowing a classic neighborhood bar serves up dirt cheap, no frills burgers and $2.50 McSorelys in the West Village, is fantastic in and of itself. But then to actually go and experience it first hand, well I’m at a loss for words.

As a friend and I headed up towards Corner Bistro I noticed that it was quite crowded. I guess it being a Thursday night at 9pm, what more could you expect? I quickly learned that there is no jotting down of names but an old fashioned line in the middle of the place that you wait on in order to get a table. Since everyone else in line seemed to have a beer mug in their hand, my friend and I grabbed some McSorely Darks and began our journey. Clearly, with delicious beer in hand, we didn’t mind the wait.

I believe it was only two and a half beers later until we were seated, since the nice waiter was able to sneak us a table somehow ahead of a few other couples. When we finally sat down I noticed there was no menu but a board hidden somewhere on the left of the bar with five options:

  • Bistro Burger
  • Hamburger
  • Cheeseburger
  • Grilled Chicken Sandwich
  • French Fries

I ordered a hamburger medium while my friend ordered the Bistro burger. Both burgers are served with lettuce, tomato, onion, and to my delight, pickles on the side. The Bistro burger is also served with cheddar and bacon. We both ordered fries and another round of Mcsorely Darks. Before the waiter had left I reconsidered adding cheese and had asked if they had blue cheese. With a sly smile, the waiter said no and went off to place our order. Clearly they were only serving the basics.

Our burgers had arrived shortly after striking up a conversation about In-N-Out Burger with the patrons sitting next us. I mean the Corner Bistro burger was served up in a similar style to In-N-Out but has a completely different flavor. Though the In-N-Out burger definitely falls into the most delicious fast food burger category. But going back to the Corner Bistro burgers… boy did they look delicious. My burger was cooked to a perfect medium and had the right proportions of lettuce, tomato, and onion. And the few pickles on the side were a great addition. The Bistro burger, looking the most fabulous of the two (see pictures below), tasted as good as it looked, so I hear. Though I didn’t try it myself, I took my friend’s word for it. The fries were pretty standard, nothing special to speak of. But between the beer, the burger, the bar, and neighborhoody feel of the place, it was a great night.

How I never tried Corner Bistro after working in Chelsea Market for two and a half years is BEYOND me. I will certainly be returning and hopefully soon. Though I recommend NOT going hungry during peak hours, which might just be all the time.

Corner Bistro

331 W. 4th St. (at Jane St.)

The Bistro Burger

The Bistro Burger

Look at that height

Look at that height

Just a regular burger

Just a regular burger

Fries

Fries



Hamburgers on Foodista

Thursday, October 30, 2008

Laut Reviewed

Last Monday a few coworkers and I tried out Laut for lunch. I guess I’ve been on an ethnic food kick the last two weeks with the curry and Moroccan chicken posts. But today I decided to go with a Malaysian/Thai post. Wikipedia says that Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. I probably wouldn’t have seen Laut if it weren’t for a previous trip to Cafe Medina, since they are on the same street. But because of how packed the restaurant was that day and the fact that the menu looked fabulous, I had to go back and try it out.

Laut has a variety of lunch specials priced at around $12 though doesn’t include any appetizer, drink, or dessert, which was a little disappointing. I ordered the Sambal Dish which consisted of beef, okra, eggplant, string beans, bell peppers, and onions in a spicy chilli shrimp paste sauce. My coworkers all ordered the Pineapple Fried Rice with chicken, pepper, green pea, carrot, egg, and onion in a mixed spice sauce. Although I didn’t try the rice dish, mine appeared to be more hearty and delicious. The mixture of vegetables added more depth to the dish, though it wasn’t as spicy as I’d hoped. So being that I love condiments, I added some of their hot sauce to it.

Overall I thought the food was very tasty and would be more likely return for dinner so I could try a few other items on the menu. I recommend trying this restaurant out if you’re in the neighborhood.

Laut

15 E 17th Street (between Bway & 5th)

Sambal Dish with Brown Rice

Sambal Dish with Brown Rice

Pineapple Fried Rice

Pineapple Fried Rice

Wednesday, October 29, 2008

Moroccan Chicken

According to Wikipedia, Moroccan cuisine is one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences.

The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the Middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco, but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Christian reckoning) collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes.

A signature characteristic is cooking fruit with meat, such as quince with lamb, or apricots with chicken (which the original Cooking Light Moroccan Chicken Recipe called for). Spices are also used extensively in Moroccan food. Common spices include cinnamon, cumin, turmeric, ginger, pepper, paprika, anis seed, sesame seed, coriander, parsley, saffron, and mint.

This was my first time both eating and cooking Moroccan food and I really enjoyed the mix of spices and sweetness of the raisins. I must admit that it’s not the most attractive dish but the combination of flavors are wonderful. As in previous recipes I’ve posted, I have slightly changed this recipe, and I believe for the better. I usually get most of my recipes from Cooking Light as they are a healthier version of the original, though they usually require additional steps and ingredients. Since many Cooking Light readers are avid cooks, the recipes are catered to people who have a stocked kitchen. And I know better than anyone, that this is usually not the case with NYC dwellers, which is why I always try to include helpful tips and substitutions.

So for example, in this recipe, you can use some of what you have on hand. The initial recipe had called for dried apricots but those tend to be both expensive and sometimes harder to find. I felt that raisins are a great and less expensive alternative. Another substitution I’ve made is using ground ginger instead of fresh and have actually doubled the spices to add more flavor. If you like your chicken a bit spicier, you can add some tumeric or cayenne pepper to heat yours up. I also chose to use bone-in chicken instead of boneless, as I feel it gives the dish more flavor. Though I would recommend using a mix of dark and white meat to give the dish more texture. I’ve also substituted butternut squash for chick peas, since it’s delicious and in season and used brown rice instead of couscous because I already had it on hand. But feel free to experiment with your own substitutions!

Servings & Cooking Time

8 servings (serving size: about 3/4 cup)

Preparation: 15 minutes

Cook Time: About 1 hour

Ingredients

  • 1/2 teaspoon olive oil
  • 2 pounds mix of bone-in chicken thighs & breasts (you can use boneless but bone-in has more flavor)
  • 2 cups thinly sliced yellow onion
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 3 cups diced butternut squash (1/4 inch pieces)
  • 1 cup raisins
  • 1 cup dry brown rice (+ 2 cups water or chicken broth)

Preparation

1. Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides and then repeat procedure with remaining chicken. Place browned chicken on a plate while you prepare the rest of the ingredients.

2. Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients; sauté for 30 seconds or until fragrant.

3. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan and bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender. (The chicken should be falling off the bone at this point)

4. While the chicken simmers, combine 1 cup of dry brown rice with 2 cups water or chicken broth in a small pot. Bring the mixture to a boil, then cover and simmer for about 20 minutes. You should check on your rice to make sure it doesn’t burn, adding additional water as necessary. After the 20 minutes, turn off the burner and let the rice sit for another 10 minutes.

5. Remove chicken from pan with a slotted spoon and cool slightly. Once the chicken has cooled, carefully shred the chicken into bite sized pieces.

6. Then add chicken, butternut squash, and raisins to pan. Cover and simmer 10-15 minutes or until thoroughly heated.

7. When the dish has finished cooking, spoon about 3/4 of rice into a small bowl and then 1 cup of the Moroccan chicken and serve.



Tuesday, October 28, 2008

Moonstruck Reviewed

You might be wondering why I even bothered writing a review of Moonstruck, being that it is THE most typical slightly overpriced diner frequented by Murray Hillers. BUT, I happened to go to Moonstruck for lunch on Sunday afternoon and had a very pleasant experience that I wanted to share with all of you.

With five locations scattered around Manhattan, Moonstruck does quite a business. And no matter how mediocre the food may be, if that’s the case, you continue to return because it’s in the neighborhood and you are guaranteed to see someone you know there EVERY SINGLE TIME. For example, this Sunday I went to Moonstruck with my family after Memory Walk. Though we were having a fairly late lunch, around 3:30pm, we ran into my roommate and her family. Seeing as I had not spoken to her earlier that day, this was quite the coincidence.

In any case, I personally keep returning and ordering from Moonstruck because I think they have the BEST CHOPPED SALAD within a 10-15 block radius of Windsor Court, my beloved home. Moonstruck, at least the one on 31st Street and 3rd Avenue, is more than willing to customize your order (and with a smile) which is another very important reason I enjoy going there. But going back to the salad, it must be the finest chopped salad outside of The Great Dane in Madison, Wisconsin. And girls, you know what I’m talking about! And although Moonstruck’s salads might be slightly higher in price then their competitors, you are guaranteed to get two meals out of it! Though I must warn you that it becomes inedible after one day because it is so finely chopped, so make sure to eat your leftovers on day 2!

I usually begin my order with the Fandango Salad or the Turkey Salad and then customize to fit what I’m craving on that particular day. The Moonstruck salads come with a delicious side of toasted pita and dressing(s) of your choice. My staple dressings are the house balsamic vinaigrette and the honey mustard. I also love they way they serve the dressings, adding a Snapple cap to each bottle.

Another great dish that Moonstruck serves up is their Tuna Salad Sandwich, which has the perfect amount of mayo. My dad ordered the Tuna over Pita with Greek Salad and it both looked and tasted fantastic! The rest of my family had chocolate chip pancakes, eggs, and matzoh ball soup which were all pretty standard though I do happen to like their soup very much. One thing I dislike though are their omelettes. Every single time I’ve ordered an omelette at Moonstruck it comes out watery. So steer clear of those! But definitely go for the salads!

Chopped Turkey Salad

Chopped Turkey Salad

Monday, October 27, 2008

Memory Walk, a Huge Success!

Yesterday morning about 800 people showed up for another successful NYC Memory Walk in Riverside Park! Between the 100 teams that had pre-registered for Memory Walk, we have collectively raised closed to $750,000! The Junior Committee alone has raised $16,000 to date and will continue accepting donations through early December. So, if you haven’t had the time to make your donation, you can still do so here. Although the Junior Committee has done a great job in fundraising we have not yet reached our goal of $20,000 and would greatly appreciate your help and support in doing so.

The Junior Committee booth was packed with enthusiastic walkers all eager to learn about our organization and to Write To Congress to help increase funding for Alzheimer’s disease. If you were unable to attend yesterday’s walk and would like to show congress that you are an advocate of fighting Alzheimer’s disease, TAKE ACTION NOW.

I also want to take this opportunity to thank the people who have already donated to this cause and to my friends and family who came out to support me yesterday:

Regina, Jack, Amanda, & Ralphy Levine, Bea Shavit, Lindsay Trust, Missy Singer, Lauren Abramson, Allie Schachter, Joanna Dubin, Shira Nanus, Bryant Schneider, Stephanie Harz, Janet & Robbie Winterstein, Susan & Rich Landauer, Wendy & Dennis Fingold, Linda & Mark Klayman, Laura & Dave Zimmerman, and Sue & Mike Levy.



Saturday, October 25, 2008

Organic Beer Bash Today from 12-4

Counter Restaurant will host NYC’s second annual Organic Beer Bash on TODAY from 12 pm - 4 pm. And beer tasting is the perfect activity for a rainy afternoon like today’s! Counter is offering samples over 30 organic beers and ciders from around the world. They are also serving up some interesting mixed drinks including both beer and liquor including a Grizzly Beer (organic whiskey, lemonade and brown ale) or Bloody Beer (spiced tomato juice and pale ale). Brewers will be at the event representing their beers and discussing their brewing practices.


Proceeds will be donated to the Greenmarket (CENYC) & Food Systems Network NYC. Greenmarket promotes regional agriculture and the continuing supply of fresh, local produce for New Yorkers. Food Systems Network NYC is a collaborative of not-for-profit organizations, government agencies, professionals, and food advocates dedicated to improving awareness of nutrition and access to it.

WHERE: COUNTER. 105 First Avenue (6th & 7th st.)
WHEN:
Saturday October 25th, 2008
TIME:
12:00 - 4:00pm
COST: $30
RSVP:
212-982-5870

Hope to see some of you there and stay tuned for pictures of the tasting!

Friday, October 24, 2008

Memory Walk 2008

Despite the fact that the following post on Memory Walk is completely unrelated to food, I feel obligated to share it with all of you, as I am chairing the event. This Sunday I will be celebrating and participating in the New York City Chapter’s 20th ANNUAL MEMORY WALK.

This is my second year charing this event and is also something that is very dear to my heart. As some of you might know, my grandmother has Alzheimer’s disease. Since I feel very strongly about contributing to the cause of curing Alzheimer’s disease I began volunteering for the NYC Alzheimer’s Junior Committee about 3 years ago. This committee is made up of young professionals ranging from 21-40 that also are interested in volunteering their time to help this cause. The greatest part about the committee is that you can be as involved or not involved as you choose and offers more than just volunteering in Alzheimer’s care centers. As a member of Junior Committee I help plan fundraisers such as our annual gala and help spread awareness of the disease by participating in lectures and events like MEMORY WALK.

If you’d like to attend this Sunday’s walk in Riverside Park or make a donation please sign up here!

Thanks in advance to all of you who took the time to read this and I look forward to seeing the rest of you bright and early on Sunday!

-Jessica Hartley

A Closer Look at Atlantic Grill

Atlantic Grill has been an Upper East side staple for quite some time. This BR Guest Restaurant is noted for its fantastic seafood, sushi, and raw bar. It was most recently voted one of the 50 most popular restaurants in New York in the 2008 Zagat. Given its rave reviews and status, I figured it would be the perfect place to celebrate my mom’s birthday.

Similar to its other BR Guest counterparts, Atlantic Grill’s decor though crowded and noisy was beautifully lit and very charming. I recall celebrating many joyous occasions at my favorite of the 12 restaurant chains, Blue Water Grill, though the feeling I had upon entering this restaurant was unlike one I’d ever had.

Our party of 5 was seated at a round table with a semi circle booth and two chairs. We commenced our dining experience with a toast of blue moon, chardonay, pinot grigio, and shiraz. Everyone seemed to enjoy what they were drinking. We started the night off with a few appetizers which included the Atlantic’s Chopped Salad, a Shrimp & Lobster Spring Roll, and a Maryland Crabcake which were all the highlight off the night.

For our main courses we tried the Horseradish Crusted Scottish Salmon, the Simply Grilled Tuna with sauteed Spinach, two Pan Seared Salmon Dishes (one with mixed Vegetables and another with butternut squash ravioli and brussel sprouts), and a Crab Crusted Golden Snapper. Before beginning my dish I was already filled with disappointed because I was informed that the special, a Pan Seared Salmon with sweet potato gnocchi and brussel sprouts in a cider reduction had already sold out! But in spite of that, I still was less than thrilled with my dish. The salmon was only gently seared and lacked that golden crispy crust one would expect of a seared fish. I had also requested the salmon to be cooked medium and it appeared to be well done. And though the accompanying sides were delicious, there were very few of them. I also happened to try a bit of my sister’s spinach and did not think even that was sufficient. The texture was quite leafy where as I am used to something a bit smoother and less dry.

But even with my sub-par meal, with the exception of the appetizers, the guest of honor was more than pleased with hers and that was most important. The night was fabulous despite it all and we ended of course with my mom’s favorite Crumb’s Carrot Cake Cupcakes!

Thursday, October 23, 2008

Butternut Squash & Leek Soup

First I’d like to dedicate this post to my mom, Regina Levine, not only because today is her birthday but because Butternut Squash soup is one of her favorite things I cook! And on that note…

Fall is here and so is my all time favorite vegetable Butternut Squash, well maybe second favorite after broccoli. Butternut squash is a type of winter squash with a sweet, nutty taste. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. Butternut squash is similar in texture and taste to pumpkin, so they are easily interchangeable in most recipes.

The butternut and related species of squash originate from around Mexico - separate from pumpkins or “winter squash”, which originate in South America. Butternut squash actually grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts. Butternut squash is a vegetable that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.

I liked this recipe, which has also been altered from Real Simple’s Pumpkin and Leek Soup recipe but I must admit that I prefer a sweeter Butternut Squash soup. In order to make the soup more sweet than savory, you can substitute the leeks for apples and add 1-1.5 teaspoons of cinnamon and possibly more than the 1/2 tsp nutmeg I added to the recipe. If you prefer a more savory butternut squash soup this recipe is great for you. The celery and leek give the soup a really great texture.

SUGGESTION: If you tend to make a lot of soups or purees, I’d suggest purchasing an IMMERSION HAND BLENDER. This blender costs around $50 and makes your cooking experience quick and easy to clean up. I have the KitchenAid immersion hand blender and absolutely love it!

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed (can also substitute 2 peeled & diced apples)
  • 2 celery stalks, sliced
  • 1 clove garlic, chopped
  • 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
  • 1 15-ounce can pumpkin puree
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • Kosher salt and pepper
  • 1/2 tsp nutmeg (optional)
  • 2 tbs low-fat sour cream or Parmesan cheese (optional)

Preparation

1. Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.

2. Add the pumpkin cubes and canned puree, then the broth & water. Simmer until the pumpkin is tender, about 25 minutes and then add 1/2 tsp of nutmeg. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper.

3. Working in batches, ladle the soup into a blender and puree until smooth.

4. Divide among individual bowls and top with sour cream or Parmesan cheese.




Roasted Butternut Squash Soup on Foodista

Wednesday, October 22, 2008

Expanding HartleyConfections.com Topics

I know I’ve just been a terrible blogger this month, so I decided to change things up a bit and expand the topics on my blog. Initially my intention was to write a “niche blog” about healthy baking. And not because niche sounds cool but because I think there are definitely people out there that are fairly into baking. But this past month I realized that I can’t bake 5 days a week. I mean, I wish I could but it’s just not in the cards for me right now.

So stay tuned for reviews on restaurants, recipes and pictures of various cuisines (mostly still healthy!), along with a few other goodies… Some upcoming posts will touch on:

  • Apple Pie
  • Fall Favorites
  • Laut (great Malaysian spot)
  • Spice Cove
  • Halloween!
  • And much much more!

Curried Chicken Penne with Peach Chutney

Maybe it’s because I live in “Curry Hill” but I’ve really taken a liking to curry and just Indian food in general. I’ve made a few curries in my day and this is my favorite recipe so far. Usually I head over to Kalustyan’s, which is a great specialty food shop in the neighborhood. I get all my exotic spices there, as it’s very convenient and reasonably priced!

I initially saw the recipe for Curried Chicken Penne with Fresh Mango Chutney on Cooking Light.com and never got around to making it. I slightly altered the recipe, as the original was a bit too sweet for my taste. But I must admit that the addition of pasta is a great substitute for rice given its texture and tastes even better when served the next day! This dish was teriffic and very easy to make, though it does require using multiple pans. If you have mango chutney on hand or can make it a day ahead I would recommend using it so there is less of a cleanup. Using something on hand also cuts back on cooking time.

I also substituted peach for the mango in the chutney and only used 1 tbsp brown sugar total to reduce the sweetness. I tend to like my curry a little spicy so I added 1/2 tsp of tumeric and used chili paste instead of red curry paste.

Before you go ahead an make this delicious dish, I would like to pass on a few pointers:

  • If you cook curries or thai food on somewhat of a regular basis, I suggest purchasing a bottle of fish sauce as the flavor is much more suited to this dish (though soy sauce would suffice)
  • You should probably cook the three main components of this dish simultaneously (pasta, chutney, & chicken) so be mindful of the cooking time each part is called for
  • I also suggest simmering the chutney on low heat after it boils to synchronize the timing with the chicken and pasta. The great thing about the chutney is that you can continue to add small amounts of water as it simmers, without lessening the flavor, if it begins to dry out

Ingredients

Chutney:

  • 2 cups diced peeled ripe mangos or peaches (about 2)
  • 1 cup finely chopped onion
  • 1/2 - 1 cup water (use accordingly)
  • 1 tablespoons brown sugar
  • 1 tablespoon curry powder
  • 1 tablespoon fresh lime juice (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chopped peeled fresh ginger (or ground ginger)
  • 1/4 teaspoon salt

Chicken:

  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 cup light coconut milk
  • 1 teaspoon salt
  • 1 1/2 teaspoons red curry paste (or red chilli paste)
  • 1 to 2 teaspoons Thai fish sauce (or soy sauce)
  • 4 cups broccoli florets
  • 4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
Cookware:
  • 2 medium - large saucepans
  • 1 medium pot (pasta)

Preparation

1. Combine first 9 ingredients in a saucepan and bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.

2. While the chutney is simmering, heat oil in a separate large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Stir in chutney and pasta; toss well to combine.