BONDST: Still Hot or "So 8 Years Ago"?

Although the infamous BONDST has been on my radar for years, last week was the first time I had ever been. I’d heard so many things about BONDST that I wasn’t exactly sure what to expect. Friends had told me that the rock shrimp was to die for and how sheik the lounge was, and how I should keep my eye out for celebrities. And then I read a review on Menupages that had actually been titled “So 8 Years Ago”. Apparently not EVERYONE thought this place was up to snuff.

My head was spinning with expectations. The only thing I was concerned with was the food, so I took a peak at the menu, in advance, and was delighted with the variety of appetizers, main courses, and sushi that adorned the menu.

When I’d finally stepped in the infamous BONDST last Tuesday night, I was taken aback. The restaurant was filled with a mix trendy, carefree 20 and 30 somethings enjoying drinks or dinner which seemed to be their usual. As we made our way to the second floor, I was relieved to see that it was a bit quieter and less crowded. We were immediately seated and greeted by our waiter.

After giving the wine menu a once over we decided to order a bottle of sake and some Sapporos. We began our meal with some complimentary edamame and sipped our sake as we contemplated what to order. I was so content that I decided to let my date do the majority of the ordering, as he was quite familiar with the menu. We finally ordered the following dishes:

Edamame

Seaweed Salad, orange sesame dressing

Toro Tar Tar, japanese mustard, sansho pepper seasoning

Lobster Tempura, creamy japanese mustard dressing

Nasu Dengaku; grilled japanese eggplant, sweet miso sauce

Spicy Yellowtail Roll, red pepper sour miso & Spicy Caviar

Sesame Crusted Shrimp Roll, orange curry dressing & reduced balsamic vinegar

Me eating sushi : )

Shrimp Special

My favorite dishes of the night were the lobster tempura and the special shrimp appetizer. I’m not quite sure what was the shrimp appetizer but it was delicious. The shrimp were crisp on the outside, while perfectly tender on the inside and gently covered in a savory sauce. The lobster tempura was hands down the best tempura I have EVER eaten. The japanese mustard dressing and the mixed greens were a perfect pairing. The Nasu Dengaku, or grilled eggplant was also perfect crisp on the outside incredibly flavorful. The seared shrimp roll was also a very interesting dish. The texture of the tempura flakes with the red pepper sour miso gave a slight curry flavor which was surprising and delightful. Although BONDST is known for their sushi, I must admit that what we ordered tasted slightly fishy. The Toro Tar Tar, the Spicy Yellowtail Roll, and the Spicy Caviar were all a little off. I would recommend going for sushi later in the week, which is probably when a fresh shipment of fish arrives.

Though there were no celebrity sightings that night, the food and ambiance exceeded my expectations and made for a fantastic evening. I definitely think this place is still hot and especially for date night! The only thing I regret about my experience at BONDST was ordering a second bottle of sake.

BONDST

6 Bond St.

New York, Miami, Beverly Hills

Asian Cuisine: Pan Asian or Asian Fusion?

Living in Manhattan has given me a constant craving for all things Asian; well, in terms of food at least. I’m not sure whether it’s because there is an Asian inspired restaurant on every corner or I just love the comforting taste of carbs & MSG. I don’t mean to put down this cuisine by any means, I just don’t quite understand why I love Asian Food so much! And it’s ironic how much I love the stuff given how I enjoy eating healthy.

And speaking of Asian Cuisine, what do you call it? Friends and family members are commonly calling this style of cuisine Pan Asian and it drives me nuts! According to Wikipedia Pan-Asianism is an ideology that
Asian countries and peoples share similar values and similar histories and should be united politically or culturally. This could be why I don’t like the term. But I also just like the way Asian Fusion sounds AND more importantly, it just makes sense. It’s a fusion of Asian cultures, end of story.

In any case, Asian Fusion, along with Thai, Chinese, Cantonese, Japanese, etc are all equally delicious. And because I frequently eat this type of cuisine, I wanted to share some of the Asian Fusion restaurants I’ve been to this month along with a list of my top favorites.

So please stay tuned for some great reviews and recommendations. Some of the restaurants up for discussion this week are:

Bond Street

L’Annam

New Yeah Shanghai

Nice Green Bo (New Green Bo)

Yama

Nielsen’s Diversity Day

Nielsen’s Annual Diversity Celebration was sponsored by its own New York Diversity Council. Nielsen’s Diversity Council began in 2006 and is dedicated to an inclusive and diverse work environment where individuals’ differences are understood, respected and valued.

The New York Diversity event was held to celebrate The Nielsen Company’s culture, heritage, and diversity through food, art, and music. The event was promoted to all Nielsen employees and encouraged the contribution of unique cultural dishes to represent each employee’s background.

The Multicultural buffet represented dishes from around the world. The dishes varied from Spanikopita to Seafood Gumbo to Mac & Cheese and were grouped by continent. Although I’m in no way Italian, I decided to make my Whole Wheat Penne a la Vodka with Asparagus. People seemed to enjoy it, as it was finished shortly after it was served.

To add to the festive theme, some of the attendees dressed in their native garments, which was quite entertaining. There were also contests where Nielsen Employees were eligible to win Knicks tickets, among other prizes. Overall, it was a great event that united many Nielsen Employees from Business Media, NetRatings, and Online.

Although my favorite part were the desserts, especially the Drop In Dessert and the Pecan Pie, you can find some pictures of the lovely spread below:

Fruit Salad

Coconut Shrimp with Chili Dipping Sauce

Plaintains & Arroz Con Pollo

Grilled Herb Chicken Skewer with Yogurt Dip

Greek Salad

Spanapikopita

Beef Satays

California Sushi Roll

Jessica Hartley's Contribution Tag

Carrot Cake

Thanksgiving Sides: Mac & Cheese, Sweet Potatoes with Marshmallows, & Brussels Sprouts oh my!

Thanksgiving sides turn an ordinary Turkey dinner into a fabulous feast. And winter favorites like butternut squash, sweet potatoes, Brussels sprouts and cranberries seem to be the most celebrated of the season. The vibrant colors of these seasonal delights paired with their rich textures and flavors contributes that warm holiday feeling Thanksgiving reminds us of.

Like the curious cook I am, I’ve been scouring the web for new Thanksgiving sides recipes on Bon Appetit, Cooking Light, the Food Network among others. Some of the more memorable Thanksgiving sides I’ve come across are:

Roasted Butternut Squash Polenta with Fried Sage

Bacon, Apple, & Fennel Stuffing

Sauteed Brussels Sprouts with Lemon & Pistachios

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Cranberry-Apple Relish

For my Pre-Thanksgiving Dinner we served a few Thanksgiving sides that you will have the privilege of seeing first hand. All of the recipes will be uploaded tomorrow and next week so please check back for additional details and pictures.

Corinne’s Mac & Cheese

Jana’s Brussels Sprouts

Elissa’s Sweet Potatoes with Marshmallows

Sarah’s Stir Fried Broccoli with Almonds

Corinne’s Mac & Cheese*

Ingredients

• 4 tablespoons Butter
• 4 tablespoons Flour
• 2 cups Milk or Half and Half ( I use Land o’ Lakes fake half and half)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb. macaroni (elbows)
• Approximately 4 ounces (1/2 cup) of each: cheddar, fontina, gruyere, grated Parmesan, and Velveeta
• 1/3 cup breadcrumbs

Preparation

1. Melt the butter over low heat. Add the flour and stir to combine. Preheat oven to 350 degrees.

2. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little and then add cheeses. Cook until thickened, about 4-5 minutes, stirring frequently.

3. Remove from heat, season w/salt and pepper. Mix with cooked pasta and put in a buttered casserole dish.

4. Sprinkle breadcrumbs on top and bake for approximately 40 minutes.

*This recipe was contributed by Corinne Case who is originally from Waltham, Massachussets and currently lives in NYC. She recently ran her first marathon in her record time of 4:20. Congratulations Rinny!

**Please note that this mouthwatering dish, though fantastic, is neither healthy or nutritious.

Corinne's Mac & Cheese

Jana’s Brussels Sprouts*

Ingredients

• 3 Packages Cups of Brussels Sprouts (approximately 2-2 1/2 lbs)
• Olive Oil
• Salt
• Pepper

Preparation

1. Preheat the oven to 350 degrees. Wash Brussels sprouts, cut off their stems, and shed their outer most layer.

2. Place the prepared Brussels Sprouts in a rectangular baking dish Drizzle with Olive oil until all pieces have been gently covered. Do not go crazy with the Olive Oil!

3. Lightly sprinkle the Brussels Sprouts with Salt & Pepper and bake for approximately 20-25 minutes or until brown and crispy.

*This recipe was contributed by Jana Lewis, another NYC resident who is originally from Syosset, New York. Jana is currently studying medicine and is an up-and-coming resident.

For another great Brussels Sprouts recipe visit Delicious Days and Eat, Think, & Be Merry.

Jana's Brussels Sprouts

Thanksgiving Appetizers: Houston’s Spinach Artichoke Dip?

There’s nothing better than a variety of appetizers to whet the appetite before a Thanksgiving dinner. The appetizers my family traditionally serves are the old fashioned but classic pigs in a blanket and my mom’s famous Sourcream Dill Dip with mixed vegetables and Cape Cod Russet Potato Chips.

Since our Thanksgiving is typically an intimate dinner of 5, we tend not to go overboard on the appetizers. But I’ve always dreamed of having a big Thanksgiving dinner filled with family and friends and endless hors d’oeuvres. I can just envision guests anxiously awaiting the next round of Baked Brie with Apples, Stuffed Mushrooms, and Butternut Squash Soup Shooters. There’s always next year!

And in preparation, my friends and I had our own Thanksgiving dinner where we served the following appetizers:

• Spinach Artichoke Dip
• Homemade Hummus & Pita Chips

Though my dip has been compared to Houston’s Spinach and Artichoke Dip, it has less fat and more vegetables yielding a tasty counterpart. The crunch of the water chestnuts and elimination of heavy cream create a light dip that won’t weigh you down before your big Thanksgiving day meal.

For more appetizing ideas to serve at your Thanksgiving dinner visit the Food Network’s Thanksgiving 2008 Menu.

Spinach and Artichoke Dip Ingredients

• 1 (14 ounce) can artichoke hearts, drained
• 1/4 cup grated Parmesan cheese + 3 tablespoons
• 1/2 tablespoon minced garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 small can water chestnuts
• 1/2 cup fat free sour cream (or plain yogurt)
• 1 8 oz package light cream cheese
• 1/4 cup breadcrumbs or panko

Preparations

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a traditional blender, hand blender, or food processor, place artichoke hearts, Parmesan cheese, and garlic . Pulse until slightly chopped and set aside.

3. Heat the cream cheese for approximately 1 minute, or until soft and easily spreadable, and mix together with spinach, sour cream in a medium bowl. Stir in artichoke mixture and spoon into prepared baking dish.

4. Top with 1/4 cup breadcrumbs and 3 tablespoons Parmesan cheese.

5. Bake in the preheated oven for 20 to 25 minutes, or until breadcrumbs have browned.

Baked Spinach Artichoke Dip

Leora’s Homemade Hummus & Pita Chips*

Ingredients

HUMMUS

• 1 can chickpeas (drained)
• 1-1.5 cloves of garlic
• 1/2 cup oil
• 1/4 cup lemon juice
• 3 tbsp tahini
• salt (to your taste)

PITA CHIPS

• 1 package whole wheat pita
• olive oil
• salt & pepper

Preparation

1. Pre-heat the oven to 375 and slice the pita. Brush both sides of the pita with olive oil and sprinkled with salt and pepper. Place the pita in the oven for about 5-10 minutes or until they get golden brown.

2. While the pita bakes, place the chick peas, olive oil, lemon, tahini, garlic and salt in a food processor or blender and process to your desired consistency.

*Leora Rodenstein contributed this great starter. Leora is from Newton, Massachussets and likes to play field hockey. She also makes a mean Pumpkin Bread and am still waiting for her to share the recipe!

Thanksgiving Desserts: Whole Wheat Apple Pie

Thanksgiving desserts are what I believe most people look forward to most about Thanksgiving. And what would Thanksgiving be without Apple Pie? What would the entire Fall and Winter seasons do without apples? Well, luckily we’re not going to find out because I’ve included a recipe, based on Marie Colbath’s Apple Pie that everyone is guaranteed to adore.

I assure you that I haven’t forgotten about the infamous Pumpkin and Pecan Pies, but I figured I’d start you all off with my favorite. But, while we’re on the subject of pies, I’d definitely recommend baking one if you haven’t before. Most beginner cooks and even advanced are adverse to baking pies because of the dreaded crust. But as you’ll see the crust for this Whole Wheat Apple Pie recipe is fairly easy and can be substituted for any other pie crust out there. And pie just isn’t the same with a store-bought crust! Even the Food Network is encouraging homemade crusts with their tutorial, 6 Tips for Perfect Pie Crust.

Pillsbury Funfetti Brownies

But, if you’re pressed for time, or just don’t feel like baking you can make Pillsbury’s forever crowd pleasing Funfetti Brownies. Between the velvety chocolate inside and the colorful funfetti, I don’t think anyone will hold them against you.

Whole Wheat Apple Pie Ingredients

CRUST

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup all-purpose flour
• 3/4 cup bran flakes
• 3/4 teaspoons salt
• 1/2 cup plus 1 tablespoon chilled butter, cut into small pieces, divided
• 10 tablespoon ice water

FILLING

• 8 cups sliced peeled McIntosh apple (about 3 pounds)
• 1 tablespoon lemon juice (optional)
• 1/2 cup packed brown sugar
• 1/4 cup plus 1 tablespoon granulated sugar, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon all spice

GLAZE

• Cooking spray
• 1 egg white, beaten or 1/8 cup skim milk
• 2 tablespoons turbinado sugar

Preparation

1. Lightly spoon white and whole wheat flour, bran, turbinado sugar, cinnamon, and salt into their respective measuring cups, level with a knife, and combine (through a whisk) in a large mixing bowl. Cut in 1/2 cup of chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal ( I usually work the mixture with my hands). The mixture should be crumbly and the butter should be broken down into small pea size balls. 2. Sprinkle surface with ice water, 1 tablespoon at a time and toss with a fork until moist and crumbly (do not form a ball). It is important for the dough to be only slightly saturated with the water. Dense and sticky dough yields an unenjoyable chewy crust. 3. Divide the fluffed dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap and cover with 2 additional sheets of overlapping plastic wrap. Chill 30 minutes.

4. Peel and core the 3 pounds of apples, slice them into small pieces, and place in a large mixing bowl. Combine brown sugar, granulated sugar, flour, cinnamon, nutmeg and all spice in a small bowl. Then sprinkle sugar mixture over apple mixture and toss well to coat.

5. Pre-heat oven to 425 Degrees. 6. Roll 1 dough half, still covered, into a 12-inch circle. Roll remaining dough half, still covered, into an 11-inch circle. Chill for an additional 30 minutes if the dough is too soft (splitting apart, or difficult to roll or mold). 7. Remove top 2 sheets of plastic wrap from 12-inch dough circle; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray, allowing dough to extend over edge. Remove remaining plastic wrap and spoon filling into dough. 8. Remove top 2 sheets of plastic wrap from 11-inch dough circle; place, plastic wrap side up, over filling. Remove the remaining plastic wrap and press edges of dough together. Fold edges under, and flute. Cut 4 (1-inch) slits in top of dough to allow steam to escape. 9. Brush top and edges of dough with egg white or milk and sprinkle with 2 tablespoons of turbinado sugar. 10. Place pie on a baking sheet. Bake at 425° for 25 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 30 minutes or until golden. Shield pie with foil, if necessary. Cool on a wire rack. Serve Warm.

Whole Wheat Apple Pie

Aunt Carole’s Pumpkin Bread

Ingredients

15 oz can Libbys pumpkin
3 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 1/2 baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger (powder)
1 cup oil
4 eggs
2/3 cup water

Preparation

1. Preheat oven to 350 degrees.

2. Mix all of the dry ingredients (flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and ginger) in a big bowl.

3. In a separate bowl, mix together the wet ingredients (pumpkin, oil, eggs & water). Then make a well in the center of dry mixture, place wet ingredients in the middle, and mix them all together

4. If you’re making 3 full size loaves - Bake for 1 hr @ 350 degrees
For 10-14 mini loaves - Bake for 25 min @ 350 degrees

Aunt Carole's Pumpkin Bread

Pre-Thanksgiving Festivities

I don’t know about you, but Thanksgiving mostly makes me think of eating. And I don’t just mean eating anything out of the ordinary, but delicious seasonal dishes that, for me, begin with the Union Square Green Market. The Green Market is where my dream of endless Butternut Squashes, Brussels Sprouts, Broccoli, and Apples become a reality!

On a leisurely walk through Saturday’s Green Market, I couldn’t help admiring all of the incredibly fresh winter fruits and vegetables. Although my purpose at the Green Market was to pick up the infamous $1 3-Pound bag of apples for an apple pie, I couldn’t help picking up a few other seasonal ingredients on the way. The Green Market is mixed in terms of pricing, but you always leave reassured that you’ve purchased the freshest produce of the season.

The Largest Broccoli I've Ever Seen!

Migliorelli Apples

$1 3-Pound Bag of Apples

Brussels Sprouts

After leaving the market I stopped off at a nearby wine shop called BottleRocket. I’d read in a recent Eats.com newsletter that BottleRocket was hosting a complimentary Pre-Thanksgiving Wine and Food Pairing with City Bakery. Although BottleRocket’s interior was slightly small, they made the most of their space by setting up different food and wine stations throughout the store. Each guest was greeted with a taste of Champagne which was followed by a taste of City Bakery’s Thankgiving Menu which featured turkey,stuffing, two different kinds of potatoes, Brussels sprouts, and some gingerbread cookies for dessert. My favorite dishes on the menu were the Multigrain Bread Stuffing with Mushrooms, Herbs, & Aromatic Vegetables and the Sweet Potatoes with Grilled Pineapple and Toasted Homemade Marshmallows paired with the $9 Sauvignon Blanc (who’s name currently escapes me).

And after a wonderful afternoon of mouthwatering Thanksgiving bites and plentiful sips of wine, I began thinking about my own Pre-Thanksgiving festivities. Thanksgiving is the perfect excuse to get together with friends for a nice home cooked meal. And though it isn’t quite Thanksgiving yet, it’s close enough.

A few friends and I got together last night for a Pre-Thanksgiving dinner with all the traditional fix-ins. And I must admit that I was quite impressed with everyone’s cooking skills. Between the Macaroni & Cheese, the Barbeque Chicken, the Sweet Potatoes, and the Pumpkin Bread you’d think one would have their Thanksgiving fill. But until my Christmas Vacation rolls along, Thanksgiving dishes will be a regular staple which I look forward to sharing with all of you.

The recipes from our Pre-Thanksgiving dinner will be posted throughout the week, so please check back for more information about each dish along with enticing photos.

PRE-THANKSGIVING DINNER MENU

Pre-Thanksgiving Dinner Spread

Appetizers

• Hummus with Homemade Pita Chips
• Spinach Artichoke Dip with Veggies
• Tropical Mixed Greens Salad

Main Course

• Roast Chicken Kosher
• Barbeque Chicken

Sides

• Macaroni & Cheese
• Brussels Sprouts
• Stir Fried Broccoli with Almonds
• Stuffing
• Mashed Potatoes
• Sweet Potatoes with Marshmallows

Desserts

• Pumpkin Bread
• Funfetti Brownies
• Whole Wheat Apple Pie

Whole Wheat Penne a la Vodka with Asparagus

Penne a la Vodka is the third installment of the Healthy Cooking on the Cheap Series and is a perfect recipe for entertaining. I’m even making this delicious dish tonight for the very person who is designing the new Hartley Confections Logo! This may explain why the design of the blog has been changing the last few days. I’m working on some Hartley Confections branding that will provide a cleaner look and a better interface for all of my loyal readers!

So hopefully my soon-to-be-named guest will agree that my Penne a al Vodka is the perfect suggestion for a somewhat healthy and inexpensive meal for entertaining. Another great thing about this dish is that you can substitute the ingredients for items you already have in your kitchen or leave out ingredients that you don’t like or don’t have. I opted to use fresh canned tomatoes opposed to tomato sauce and half and half instead of heavy cream to cut back on calories. I DO NOT recommend using whole milk as a substitution as it greatly dilutes the sauce which produces a bland end result. I also like to incorporate a green vegetable to make the meal heartier and more nutritious.

I hope you enjoy my variation on this Italian favorite. Please submit any interesting variations or suggestions you might have to add to the flavor of this dish! Pictures will be posted tomorrow.

Ingredients

• 8 oz Dried Whole Wheat or Flax Seed Penne (or pasta of your choice)
• 1 tablespoon Olive Oil (or butter)
• Pancetta (optional)
• 1 clove garlic chopped (about 1/2 tablespoon Minced Garlic)
• 1/2 teaspoon dried crushed red pepper flakes
• 1/4 cup Vodka (optional)
• 1 teaspoon dried basil (optional)
• 1 14.5 oz can diced tomatoes
• 1/2 teaspoon salt
• 1 cup Half & Half (or heavy cream)
• 1/4 cup green onions
• 1/2 bunch asparagus, diced on an angle
• 1 Ziploc Steam Bag
• Parmesan Cheese (optional)

Preparation

1. Begin to boil water for pasta in a medium saucepan. While the water boils, dice your garlic, green onions, pancetta (if included), and asparagus.

Vodka, Garlic, and Red Chile Peppers

2. Heat olive oil or butter in a Dutch oven over medium-high heat; add garlic and pancetta, and sauté 5 minutes. Add red pepper flakes. Remove from heat (so that the alcohol doesn’t splatter) and stir in vodka. Return to heat and simmer 5 minutes.

3. Once water begins to boil, drop in the pasta and cook according to package directions. While the pasta cooks, stir in tomatoes and basil and simmer 5 minutes. And while tomatoes simmer, heat the asparagus in a Ziploc Steam Bag according to package directions.

4. Stir in half and half and salt; simmer, stirring occasionally for 5 minutes. Stir in cooked al dente pasta, asparagus, and green onions cook 2 more minutes to blend the flavors together.

5. Top with Parmesan cheese and black pepper; serve immediately.

Whole Wheat Penne a la Vodka with Asparagus