Hartley Confections

Hartley Confections Shmaltz Beer Tasting

2009-04-16T13:41:00.000-07:00

Shmaltz Beer Tasting at the Blind Tiger

HARTLEY CONFECTIONS MOVED TO WORDPRESS

2009-04-16T13:38:00.001-07:00

Hey Everyone, please visit Hartley Confections now on its new home in wordpress.

http://hartleyconfections.com

Hartley Confections Shmaltz Beer Tasting

2009-04-16T11:41:00.000-07:00

Shmaltz HE'BREW Beer Tasting on Passover

Marissa Kay & Jamie Klein's Egg Casserole

2009-03-12T12:17:00.000-07:00

Last weekend I came across a unique dish that I'd honestly never quite seen or tasted before....EGG CASSEROLE! Although I don't think that egg casserole is its formal name, if it looks like one and tastes like one... well you all know how the saying goes.

In any case, I came across this AMAZING egg dish that I just had to share with all of you. And I enjoyed it so much that I will be submitting it for an Eggland's Best recipe contest. Ironically, the recipe has been passed through a few people making it difficult for me to state the recipe's exact origin. But per the recipe's maker, here goes:

Originally created by Courtney Bloom

Brought to NYC by Marissa Kay

Jamie Klein's version with bacon

Clearly this recipe has been adjusted time and time again, just as a good cook will normally would. But for the most recent version, I present Jamie Klein's Egg Casserole Recipe:

INGREDIENTS

1 8-12 oz package bacon, or turkey bacon
9 eggs (or 12 egg whites)
2 boxes of frozen chopped spinach, thawed and drained
24 oz cottage cheese (don’t use less than 1%)
4 cups Monterey jack and cheddar cheese
1 ½ sticks butter melted
½ cup flour
Salt and pepper (to taste)

PREPARATION

Chop and cook bacon or turkey bacon in an un-greased sautee pan until cooked (not crispy)
Mix all ingredients, including bacon in a mixing bowl
Transfer mixed ingredients to a greased (with Pam) 9x13 dish and bake at 350 for an hour
Then serve in its tray and devour!

St. Paddy's Day Adventure

2009-03-12T11:50:00.000-07:00

Last weekend I ventured out to Hoboken for their St. Paddy's Day celebration with a few friends. I figured since I'd never been before, it was something I just needed to experience for myself. So we headed out at around noon, well after the serious St. Paddy's Day crowd had already arrived. Greeted by hoards of party goers adorned in green, we decided to skip the exhausted bar lines and stick to the house parties! And our first stop was Jamie Klein's adorable apartment. She even served us food, what a nice suprise!

To my suprise there was an entire spread of green bagels (just for the occassion), an egg casserole, green donuts, cheese and crackers, and a keg of beer. Since I'd already eaten on the way in, I decided to try a bite of the egg casserole. The casserole really hit the spot after a few sips of beer. It was creamy and delicious and had the perfect amount of bacon giving it a nice smokey flavor. I knew I needed to get that recipe!

Though I swore I'd stop eating after the eggs, I went back at it having a few bites of a green bagel and then a green donut. I mean hey, if I'm up drinking at noon, I deserve some hearty sustinance. And that I got!!!

A few hours later, after some light drinking (wink wink), we headed to the only candy store in town and had a field day! I mixed and matched my favorite sweets including sour watermelons, chocolate covered gummy bears, and kookaburra licorice. And there was nothing sweeter than purchasing the candy at about half the price it would cost if we'd boughten it in the city!

Although our day didn't end there, I think the later part of the day is better left for the imagination.

Worthwhile Food Buzz*

2009-03-03T12:04:00.000-08:00

OatmealForABuck

Jamba Juice is selling their organic steel-cut oatmeal for just $1 throughout all of March. And I didn't even know they served breakfast! You can even top your oats off with their yummy blackberry and brown sugar crumble at no extra charge. How is that for a recession special? Visit http://www.oatmealforabuck.com/ to print out a coupon.

Psychedelic Fat-Free Cake

I don't know about you, but I think my next bake off might be who makes the coolest cake. Admittedly, I've seen this done before, but Aleta the writer of the blog Omnomicon gives a great tutorial on how to create this fat-free rainbow masterpiece.

*Today's Food Buzz was contributed by Megan Baker

Food for Thought 3/2 - 3/6

2009-03-02T12:26:00.000-08:00

This past week was packed full of delicious dishes and fabulous desserts that I just can't wait to share with all of you. So to whet your appetite, I'll give you a small taste of what's to come this week...

BRUNCH

Spitzer's Corner - Is this really a LES staple? If you've eaten there, I'm eager to hear about your dining experience.
Shopsins (Essex St. Market)- Who knew there were only FOUR tables? You have to get up at 9am in order to be seating this year.

DESSERT

Babycakes - Whoever said their cupcakes were good, must have been high. Think fat free & after taste.
Roni-Sue's Chocolates - If there's anything you should indulge in, it should be these delectible chocolate truffles filled with assorted sweet and savory goodness.
Cupcake Project - Are you head over heels for cupcakes? Check out this blog that is solely dedicated to unique cupcake creations, including ravioli cupcakes!

LUNCH/DINNER

Persephone - Periyali's new cousin serves up a mean restaurant week menu. But is it hit or miss?
Patsy's - Quite impressed with this local eatery. They serve up more than just a great pizza!
Knickerbocker's - Oh, how I love my business lunches. Too bad this one didn't live up to its reputation.

Food for Thought 2/23 - 2/27

2009-02-23T09:04:00.000-08:00

Tomorrow night happens to be Fat Tuesday, and lucky for us, the New Orleans folks won't be the only ones celebrating Mardis Gras this year!

Mardis Gras Celebrations

Mara's Homemade over in the East Village has whipped up a special Mardis Gras menu just for Fat Tuesday. Although Mara's serves Cajun food all year round, I think you'll be more than satisfied with their Mardis Gras selection. And for a limited time only they will be serving New Orleans finest Abita beer on tap!
Fat Tuesday's at Acme Bar & Grill- At Acme Bar & Grill Fat Tuesday lives on forever. With top notch Cajun cuisine, ABG is sure to round up an interesting local crowd for their Fat Tuesday parties, which are held the first Tuesday every month. I can attest to their food, but not their DJ.

For more Mardis Gras dinner celebrations check out about.com's list of highlighted events.

The Long Island Fare

After living in Manhattan for the last three years, I forgot all about the good Long Island Fare. Stay tuned for posts on Plainview's infamous Coffee Shop and Martoni's.

Brunch

I just can't keep avoiding this post, so keep an eye out for my brunch recommendations.

Lasagna at its Best

2009-02-19T17:00:00.000-08:00

Lasagna is the perfect comfort food for the weather we've been experiencing over the last few weeks. After coming home from work, there's nothing I savor more on a rainy or cold afternoon than a nice warm meal. And the combination of meat, cheese, pasta, and veggies really hits the spot for me.

After scouring the internet for the perfect lasagna recipe, one in particular stood out from the rest. And the winning recipe is (drumroll please) Barefoot Contessa's Turkey Lasagna. Ina Garten, also known as the Barefoot Contessa, is probably the last Food Network chef I began watching, but also happens to be my favorite. Although her show might not seem as exciting as say an Iron Chef America or Emeril, there's something comforting about the way she cooks that inspires me to get in the kitchen. I think Ina is so appealing to me because she is the most real of all the Food Network chefs, less of a celebrity and more of a true cook who is passionate about entertaining her guests.

In any case, her Turkey Lasagna recipe was not only simple but turned out to be the most delicious lasagna I've ever had. Anyone can write a recipe, but Ina was able to create a guide that actually translated ingredients into their most natural form; an incredible Turkey Lasagna. And though Ina's original recipe appeared to contain the perfect balance of meat and cheese, I just needed to add my own little twist.

Since I try and cut out additional calories or fat when I can, I omitted the goat cheese and used 1lb of part skim ricotta and only 3/4 lb of shredded low fat mozzarella cheese and parmesan cheese (1/2 in the dish, 1/4 on top). I also added 2 packages of frozen spinach which was a nice addition. Since the sauce is so rich, it doesn't necessarily need all of the cheese the recipe calls for. Unfortunately I couldn't find turkey sausage in my local supermarket so I bought ground turkey meat and added a few spices (fennel, caraway, cumin, garlic, salt, pepper & chili flakes) so that it would taste similar to sausage. I also added 4 oz of diced turkey bacon to the mix to give it a slight smoky flavor. I must admit that it really enhanced the flavor of the turkey. I highly recommend Ina's recipe with these revisions if you prefer a healthier lasagna.

And though the lasagna was phenomenal, it was even more satisfying knowing that each portion (9 total) only cost $2.50! You really can't beat that. For those of you who live in Murray Hill and shop at Todaro's, you'll notice that they sell a portion of their Lasagna for around $7.00. This Turkey Lasagna is perfect for freezing, just make sure you wrap your portions twice to prevent freezer burn!

Price Breakdown of Ingredients:

20 oz Ground Turkey: $4.99
2 Packages of Frozen Chopped Spinach: $2.58
1/2 lb Low Fat Mozzarella Cheese: $2.99 (From Wholesale Cheese Store in E. Village)
1/2 lb Grated Parmesan Cheese: $3.99 (also from Cheese Store)
Small Onion: .50
Garlic: .75
28 oz Can Crushed Tomatoes: $1.50 (on special)
6 oz Can Tomato Paste: .89
1 lb Fresh Pasta: $3.99 (can also use dried pasta)

GRAND TOTAL = $22.18

Portions: 9 total, $2.46 each

More Food Events, for $50

2009-02-19T06:51:00.000-08:00

FOUNDED ON OYSTER SHELLS
The New Amsterdam Market is holding an artisanal bazaar this Saturday, February 21st. You must be thinking, what is that? I was too... Apparently the NAM is trying to push the whole environmentally and socially responsible food production movement on us. I mean if oysters are involved, why not?

The Founded on Oyster Shells event is being considered a fundraiser to keep these "artisinal bazaars" going once a month. F/ocus Rental Gallery is hosting the event in their beautiful ground floor loft in Hells Kitchen. A $50 ticket includes 7 Local oysters, generous servings of fish chowder, brewer's bread and butter, fresh pickles and kraut, and locally brewed beer. Visit Brown Paper for tickets.

MARDIS GRAS BEER FEAST
Back Forty, which opened in late October by Peter Hoffman of Savoy, will be bringing Fat Tuesday to NYC with their Mardis Gras Beer Feast. In celebration of Sixpoint Brewery's fifth anniversary, this "casual restaurant and bar" will be throwing a birthday party in celebration. Back Forty will be serving up heaping platters of Cajun favorites paired with top cask ales next Tuesday, Februrary 24th. For $50 a head, you can enjoy unlimited New Orleans goodness with strangers at fitting communal tables giving you the ultimate Mardis Gras experience.

Pancake Month at Clinton Street Baking Co.

2009-02-18T10:44:00.000-08:00

As I'd mentioned yesterday, I headed over to Clinton Street Baking Co. to try some of their infamous pancakes since February is Pancake Month in New York. For the ill informed, Clinton St. is rotating a delicious assortment of cleverly designed pancakes every few week days. Unfortunately these inventive pancakes are only served during the week, while their equally tasty blueberry pancakes are served over the weekend (or as an alternative to the special on weekdays).

Out of any day this month I chose yesterday (Feb. 17th) not only because I was available, but because they were serving Crunchy Banana Pancakes accompanied by a Cinnamon-Chili-Chocolate Sauce. I could easily forgo the bananas, but the cinnamon-chili-chocolate sauce is just something I couldn't live without trying. As of late, I've been experimenting quite a bit with the composition of brownies and I've been toying with the idea of incorporating a few bars of chili infused chocolate into the brownie mix. I figured a taste of the cinnamon-chili-chocolate sauce would be a perfect test trial.

Since Clinton St. does not take reservations, I anticipated a small wait. But, when my friend Diana and I arrived at 7:30pm, there were still a few empty tables seemingly begging for customers to devour pancakes on. Or maybe that was just my stomach talking? We were seated almost immediately and knew exactly what we wanted. I perused the menu, just for fun, and noticed that they offer a few weekly specials:

Burger & A Beer for $10 (Monday - Friday, 6-8pm)

1/2 Price Bottles of Wine on Tuesdays (WARNING, the wine ranges from $38-$60)

After deciding that the wine was a little too pricey to accompany my pancakes, I ordered a Brooklyn Lager and the Crunchy Banana Pancakes. Since Diana isn't a big fan of bananas, she stuck with their Wild Maine Blueberry Pancakes with Maple Butter.

After ordering the two of us could barely contain ourselves. We had planned our pancake outing nearly a month ago and our mouths were watering in anticipation of the fluffy goodness that was merely minutes away. As we eyed the other tables, hoping to get a peak of what we just ordered, we noticed that the other tables had been served miniature biscuits. Hmm, we thought; why didn't we get these? We immediately tracked down the waitress and politely asked for them along with some of their Raspberry (and possibly Lemon) jam.

A few minutes later we were presented with four warm buttery miniature biscuits. Though they didn't truly need any condiments, we figured we'd just smother them anyway. And what a brilliant idea that was! As soon as we had devoured the biscuits, we began eating the jam alone. It really was just that tasty. Luckily, before we made ourselves sick, our pancakes gloriously made their way to the table. The three fluffy pillows on each plate seemingly floated themselves right in front of us, all dressed up for the occassion; one was adorned in blueberries, while the other was covered in chocolate sauce and fried bananas.

I was so excited when they arrived I could barely eat them. I started cutting them up, not sure which section I should choose for my first bite. Finally, I was able to spear a forkful of the pancake, banana, chocolate sauce, and maple butter and immediately plunged it into my mouth. I was speechless. I then proceeded to shove forkful after forkful of pancake goodness into the endless pit of my stomach. After about five consecutive bites I came up for air, and then a feeling of euphoria came over me. All I could think was YUM!

I mean just look at these babies! They taste even better than they appear and I know you all want to get in on it. Tonight is the last night Clinton St. will be serving the Crunchy Banana Pancakes with Cinnamon-Chili-Chocolate Sauce but you pretty much get the Blueberry Pancakes any ol' time. Though I must admit the Blueberry were a little too sweet for my tastebuds. But Diana devoured them all in one sitting, so to each their own.

For a list of Clinton St.'s daily pancake specials check their menu here. Get them while they last!

Also, be sure to grab a to-go bag of mini scones on your way out. Unfortunately we weren't aware of that little perk : (. Silly us, we thought those paper bags were for special people.

CLINTON STREET BAKING CO. & RESTAURANT
4 CLINTON STREET (BETWEEN E. HOUSTON & STANTON)

Food for Thought 2/17 - 2/20

2009-02-17T11:25:00.000-08:00

Oh so many things to discuss this week! I'm sorry I have neglected to post the last few days but it's been crazy at work! I won't bother you with all that so I'll just cut to the lastest food news of the week...

Food Buzz

Did someone say Bacon Cups? Check out these beautifully designed and edible bacon cups that you can actually make yourself!

Deep Fried S'more On A Stick, Sloppy Joe on a Krispy Kreme, Deep Fried Peanut Butter-Covered Brownie Wrapped in Cookie Dough. Apparently THIS IS WHY YOU'RE FAT.

Events

For those of you that didn't know, it happens to be PANCAKE MONTH at Clinton Street Baking Company. Tonight I will be trying out the crunchy banana pancakes with cinnamon-chili-chocolate sauce. Tomorrow I'll have all the deets on making reservations, the wait time, and most importantly the pancakes!
Fourth Wall Restaurants is hosting their 44th Annual Wine Week that runs from March 9th through March 13th. So if you have an expense account and can handle yourself after a few drinks over lunch, head over to Park Avenue Winter, Smith & Wollensky's, Quality Meats, Post House, or Maloney & Porcelli for a variety of wine specials and flights.
Lasagna Bake Off!!! Sunday night I was invited to a lasagna bake off and I want to take the cake. I'd like to try out a non-traditional recipe. Email me if you have any good suggestions!

Recipes

Speaking of Lasagna, I made a FABULOUS batch last night that only cost me $23! One entire tray feeds 9 people, which breaks out to about $2.56 per serving. Hopefully you'll read more on this recipe, courtesy of Ina Garten, later today.

Recession Roast Chicken

2009-02-12T08:43:00.000-08:00

Roast Chicken is an easy and inexpensive meal perfect for any weeknight dinner. Its versatile nature allows you to spice up your chicken any way you like. And as you might have seen last night on Top Chef, Roast Chicken isn't only for us paupers. Even Fabio and Lidia Bastianich enjoy cooking and eating a mean Roast Chicken.

I decided to make a classic roast chicken so that I could use part of the chicken for other meals I intended to eat this week. I believe this picture proves that there are very few ingredients and steps involved in making a delicious and succulent roast chicken. For this recipe, I used about four pounds of chicken, which is twice the amount that I would normally cook, so that I could use the chicken for a chili recipe. Though, it's not a bad idea to throw in additional chicken, as you can use it for chicken salad, to throw in a soup, or even to just eat over mixed greens. I prefer to cook larger quantities at once and then either use the leftovers for other dishes or pop them in the freezer.

RECESSION ROAST CHICKEN

Ingredients (Total Cost $7-10 for 3 servings)

2 lbs split chicken (bone-in)
1-2 large carrots, chopped
1 red potato, chopped
1 onion, chopped
1 lemon
Olive Oil
Salt & Pepper
Fresh Rosemary, chopped

Preparations

Pre-heat the oven to 350 degrees. Roughly chop or dice all of your vegetables and the rosemary.
Rinse your chicken with water, making sure to clean underneath the skin and then dry off with paper towels.
Rub the chicken with a thin layer of Olive Oil, just enough to coat on both sides. Then sprinkle a fair amount of salt and pepper on either side and place the chicken in your baking dish.
Roll the lemon vertically on your counter (to centralize the juices), cut it in half and then squeeze the lemon over the chicken. After the lemon has been juiced, slice the lemon in 6 small pieces.
Place the cut lemon slices and a few tablesoons of freshly chopped rosemary underneath the skin of the chicken on each piece.
Lastly, distribute the chopped pieces of onion, potato, and carrot on the top and sides of the chicken. Feel free to sprinkle on some additional rosemary, salt, and pepper. You may also pour a small amount of chicken broth at the bottom of the pan which will make your chicken more tender.
Cover the baking dish with aluminum foil and bake in the oven COVERED for 45 minutes.
After the initial 45 minutes, uncover the chicken and bake for another 30 minutes.
After the 30 minute period your chicken should be juicy and flavorful on the inside and perfectly crisp on the outside. Feel free to serve your chicken with any green vegetable and enjoy!

Food for Thought 2/9 - 2/13

2009-02-09T07:45:00.000-08:00

Due to an excessive few weeks of dining out, I decided to give it a rest. That's not to say I haven't eaten this week, because we all know that would be a complete farce. So, I'm going to back track a bit and cover some of the restaurants I didn't get to last week. I'll also cover a few recession friendly recipes for the nights you decide you just can't order in again.

FOODBUZZ

The newly opened Baoguette is on my list of to-do's. Though this eatery is uncharacteristic of Murray Hill, I think it's arrival was greated with open arms.
Inoteca makes its way to Murray Hill in the old Bar Milano space. What a great new addition to the neighborhood.
The Choice Eats Tasting Event is nearly here! Their 2nd annual event is being hosted at the 69th Armory on March 31st. Buy your tickets here to taste an eclectic array of the Village finest.

BRUNCH

Le Petit Abeille, Almond, and The Barking Dog. What we can do with and without...

DINNER

Kampuchea is a MUST post for this week. Stay tuned for elaborate pictures.

RECIPES

Recession Roast Chicken and Make Your Own Pizza will be light on the wallet and easy to whip up on any week night.

Happy Hour at The Village Pourhouse

2009-02-06T10:49:00.000-08:00

Thanks to Facebook, we had a great turnout last night at our Alzheimer's Winter Wii Happy Hour that took place at The Village Pourhouse. Since I work a few blocks away from The Pour House, I'm no stranger to their Thursday happy hours or their infamous Pour Chips. I can't say that I'm a regular, though my coworkers are another story. Despite their satisfying selection of

happy hour specials:

5pm - 7pm
$2 Bud and Bud Light Drafts
2 For 1 Sauza Margaritas
2 For 1 Absolut Cocktails
2 For 1 Level Cocktails

The Village Pourhouse also has a vast selection of beers on tap as well as bottled that appear reasonably priced. They are known to serve up over 22 draft beers and 58 bottled beers on any given night. My favorite of the bunch are their nutty Blue Point and Tripel Karmeliet. Tripel gets its character from the three grains its made of- wheat, oats, and barley, which gives the beer a nice hint of Caramel that is hard to refuse.

And their menu isn't half bad either. The Pourhouse has a satisfyingly greasy array of appetizers and entrees fit for ravenous drunkards. An order of Pour Chips or Sliders will get you back on your feet in no time. The Pour Chips consist of a whole Idaho potato sliced, then baked and covered in sour cream, cheddar cheese, and chopped bacon. I don't think bar food gets better than that. Though my friend Greg decided to go with a slightly heathier choice with the Pour House Cheeseburger. The burger didn't appear to be anything special, but the fries were certainly up to snuff.

I was able to sneak some fries in while on bolwing breaks from the Alzheimer's Wii tournament that was taking place. Although I was there to support Alzheimer's Disease, I happen to enjoy the occassional Wii bowling competition and the winner of our group was eligible to win a brand new blue Snuggie. And ironically enough my coworker Dave Matthews, was able to warm up with his new Snuggie after bowling a phenomenal 193. Congrats Dave!

So, if you're in the East Village and looking for a good place to grab a beer and an itch to play Wii, head over to The Pourhouse. You won't be disappointed.

THE VILLAGE POURHOUSE

64 Third Avenue (at 11th Street)

Spinach Artichoke Dip, The Perfect Game Day Snack

2009-02-05T12:06:00.000-08:00

Superbowl Sunday is just another reason to extend the weekend by throwing a party and enjoying some good eats. And I was doing exactly that at my friend Rob's this past weekend. I have to admit, I spent a few days contemplating what to bring. Since it would be rare for me to bring something NOT homemade, I knew I'd need to step it up. And as soon as I received Saveur's Sunday Supper newsletter featuring their Spinach-And-Artichoke Dip, I immediately decided on my game day contribution.

Spinach Artichoke Dip is not an easy dip to make. And the simple reason being, EXPECTATION. Sure, how bad could a mix of any ol' cheese, mayo, spinach, artichokes, and sour cream be? But, if you've ever had the pleasure of tasting Houston's infamous Spinach and Artichoke dip, the bar has already been set.

Admittedly, Saveur's Spinach-and-Artichoke dip recipe seemed pretty easy. It called for accessible ingredients and there wasn't much prep time involved. But as you all know, it's not always what you put in your dish, but the quantity and quality of what you're putting in it that matters. And after tasting Saveur's version, this adage proved to be true.

Depending on your preference you might LOVE Saveur's dip, but I prefer the creamier alternative. Saveur calls for equal parts sour cream, mayo, and cream cheese which is probably the first thing i would alter. Aside from using their lower fat counterparts, I'd probably start by increasing the amounts of sour cream and mayo to 1/2 cups (rather than 1/3 cups). I would also decrease the amount parmesan to 1/2 cup, leaving 1/4 cup or less for the top crust. And I would most likely subsititute the mozzarella for something with a little more flavor either a smoked mozzarella or a gouda, which would give the dip a deep rich flavor. I'd also add in 1/4 tsp or more of cayenne pepper and even another 1/4 tsp of chilli or adobo powder to give it a slight kick (though it WILL NOT taste too spicy).

Follow my alternative Spinach and Artichoke recipe and you'll WOW your guests at your next football gathering. But, if you like to go by the book, stick to Saveur's version, but be sure to use frozen spinach, canned artichokes, and LESS parmesan cheese! Or, if you prefer a guaranteed game day dish, serve up some classic pigs n blankets. My friend Lindsay Trust was kind enough to whip up a homemade batch of these in no time. And two plates were literally gone in 30 minutes! Her homemade version is far superior to the premade frozen brands because she wraps these mini Hebrew Nationals in the sweet and savory Grand's biscuits.

I hope these recipes and tips have helped you prepare for your next gathering!

Israeli Wine & Tapas Tasting at Suba

2009-02-04T12:00:00.000-08:00

Monday night I attended an Israeli wine tasting along with a sampling of kosher Spanish tapas at the renowned Suba. Despite the general appeal of a wine tasting, my real motivation in attending this event was to get one last taste of Suba before it is swooped up by Spitzer's Corner and turned into some Mexican joint. I am very disappointed with this turnover as Suba is one of my favorite Spanish restaurants in Manhattan. Suba has a unique three floor space that is beautifully lit. Their main dining room has a small river running along the perimeter of the room that brightens up the entire space that makes for a mystical and romantic setting. And since the restaurant is closed on Monday nights, we had the entire space to ourselves (all 30 or so of us).

Luckily I was able to experience a delicious assortment of their artisinal tapas and sample some newly imported Israeli wines before it was too late. The five wineries featured at the event were

Margalit, Tzora, Pelter, Flam, and Tulip. The first wine we tried was Tulip's Gewurztraminer and Sauvignon Blanc blend. Though I had not anticipated enjoying the wine since I dislike the sweetness of Gewurztraminer, it proved to be a nice supple blend. We'd also enjoyed Tulip's Shiraz Austrailian which had hints of casis and chocolate making it very enjoyable to drink, as those are two of my favorite flavors. Suprisingly I did not care for any of the other wineries except for Pelter. Pelter's white wines are un-oaked allowing the wine to retain its true fruit flavors without the sweetness. The fruitiness and light flavor of the Chardonnay was very unique and by far my favorite wine of the night.

Though we were directed to order the wines via text, the functionality seemed to still have some kinks. But you can go on the Israel Wine Direct website and order these fine wines that are set to arrive just in time for Passover.

Suba's tapas were created to compliment each of the wine varietals. The tapas menu encompassed:

Artisinal Spanish Cheese Plate, accompanied by thinly sliced raisin nut bread,

Hijada de Atun, cured Big Eye Tuna with fennel salad, atun al i oli

Queso Croquettas, fried cheese balls with caramel sauce

Ensalada de Remolacha, heirloom beat salad with peralzola breadcrumbs and walnut beet vinaigrette

Bravas Peludas, crispy potato pimenton de la vera"al i oli"

Pimientos de Padron, blistered Shishito peppers with coarse sea salt

Catalonian Smoked Cod Croquettas

Pan con Tomate, traditional spanish toast with tomato and garlic

The most authentic tapa was the Bravas Peludas but my favorite tapas of the night were the Queso Croquettas and the "Beet Salad". The Queso Croquettas had the perfect balance of salty and sweet with its saavory blue cheese center and confectionary caramel topping. Though I enjoyed nearly all of the food that was served there was only one that everyone seemed to steer clear of, the roasted red pepper & sardine toast. Once the servers got tired

of holding up the lonely sardines they were left on the wine tables to remain untouched. I guess Jews aren't big fans of sardines. Who would have thought?

SUBA (closes at the end of the month)

109 Ludlow Street (Between Rivington & Delancey)

Cheesesteaks at Wogies

2009-02-03T02:00:00.000-08:00

True or False. I had only eated one cheesesteak EVER before Wogies.

Though you might not believe me, given how fanatical I am about messy eating, I've only had ONE cheesesteak prior to Friday afternoon's gorging at Wogies. The initial reason my coworkers and I trekked over there, outside of craving cheesesteaks, was because I had a $10 off coupon from Restaurant.com to redeem. Wogies is a good 15 minute walk from our office, so I was hoping that braving the wind and light snow would have its payoff.

And that it did. A delicious meaty sandwich on a slightly hungover Friday afternoon really hit the spot for all of us. Granted we all wanted to take a massive nap afterwards, but I guess you can't have everything... In any case the cheesesteaks were good, not great. Though it's hard from me to evaluate a cheesesteak given my lack of experience eating them, as a sandwich I'd give it a 6, and this rating is ONLY for the steak sandwich, not the offensive looking chicken cheesesteak that you see below. But Wogies cheesesteaks do get an honorable mention for their lack of excessive grease.

Chicken Cheesesteak, I think?

Classic Cheesesteak with Mushrooms & Onions

I'd say the highlight of the meal, was when my coworker Adam was recognized by the waitress for eating at Wogies so many times. I think he'll think twice before returning... But coming in a close second were Wogies waffle fries. I'm usually not a big fan of waffle fries, but these were especially good. They were perfectly crispy and well seasoned without being too overdone. And, the best part about the fries were that they were free! Apparently during lunch, for every sandwich your party orders you get 1/2 an order of fries at no charge. So technically we should have received an order and a 1/2 but I won't hold it against them.

So, would I return? Maybe just for the fries...

Before And After Shots of my Cheesesteak covered in "Rabbit Food"

WOGIES

39 Greenwich Avenue

Food for Thought 2/2 - 2/6

2009-02-02T09:00:00.000-08:00

Since I've been dining out quite a bit over the last two weeks or so, I decided that I will be posting a brief recap of some of the recent places I've visited, the latest food news & food related events, and what you can look forward to reading via this week's posts. Every Monday morning I will post the "Food for Thought" of the week. And here goes...

EVENTS*

TONIGHT: Israeli Wine Tasting Event at Suba, $25 cover charge for a THREE HOUR wine and tapas tasting (which will be kosher). Proceeds will be donated to Save a Child's Heart. Pictures and details of the event will be posted later in the week.

GOSSIP: This might be your last chance to hit Suba before Spitzer's management turns it into a Mexican joint. As if we need another one of those...

THURSDAY: Winter Wii Happy Hour at The Pourhouse, Cover-Free happy hour from 6-9 pm. Part of the proceeds of each drink are given to the NYC Alzheimer's Association's Junior Committee (WHICH I'M PERSONALLY AFFILIATED WITH).

*I will be present at both events so come and say hello : )

BRUNCH

Though it has been some time since Borough Food and Drink has turned over, I headed over to the newly replaced Almond to see what all the fuss is about.
And an oldie but a goodie (for some) I finally tried the European style Petit Abeille.

DINNER

Apparently Cambodian streetfood is just that good. More on my experience at LES hot spot Kampuchea later this week as well as details on their one time only Valentine's desserts and half-price wine Sundays.

PHILLY CHEESESTEAKS

Second time's a charm at Wogies. Chicken vs. Steak and Free Fries...

SUPERBOWL SUNDAY

Wings, pizza, beer, SPINACH ARTICHOKE DIP, and more.

Cavatappo Revisited due to an Overflowing Vino 313

2009-01-30T07:42:00.000-08:00

With Marc still in town, I made a last minute decision to go for drinks last night. I figured the recently opened Vino 313 would be the perfect place for a nice glass of wine accompanied by a serene setting. To my suprise and dissappointment, the place was completely packed and anything but serene. And the fact that it was so crowded made the space a lot less appealing. I've certainly seen people in Vino 313 in passing but it had never appeared this crowded. Clearly Murray Hill was begging for more wine bars.

Since Cavatappo was only a few blocks away, I decided to give it a second try. Though it being 9:30pm on a Thursday night, I anticipated we'd encounter the same problem. Lucky for us,
Cavatappo was able to accomodate our small party of two with prime seating right in the center. Marc immediately began perusing the wine menu for anything from Spain or France. Being born and well traveled in Europe I thought it was safe to let Marc choose the wine. We settled on a carafe of the 2003 Château Steval, Bordeaux. Since I don't usually drink French wines it was definitely a new flavor for me. The Chateau Steval was a mix of Cabernet Sauvignon and Merlot, which are two reds I don't often drink. But its smooth nature was very pleasant which made it easy to drink. I've yet to try a wine at Cavatappo I don't like.

We'd also ordered a plate of classic bruchetta of tomatoes, basil, and garlic, to accompany the wine. And I must admit, this is the one thing I did not like. The pizzas, salads, and antipasto have all been wonderful but it was actually difficult to get the bruchetta down. The marinated tomatoes were standard of a traditional bruschetta but the toast underneath it was very hard, almost as if it had been sitting there for quite some time. I like a slightly toasted french bread underneath my bruschetta. And because the bread was so firm, it was slightly painful to eat. But other than this slight mishap, the nite was enjoyable.

I happen to love Cavatappo. Between its prime location (5 blocks from my apt) , tasty small plates, and reasonably priced wine it really is the perfect neighboord spot. Although it was not too crowded on a Thursday night I have walked by many times when its been mobbed, especially on the weekends. So if you can make it into Cavatappo before the rush, consider yourself in store for a great experience.

CAVATAPPO
347 Third Avenue
(Between 25th & 26th Streets)

Yama 49

2009-01-29T12:40:00.000-08:00

Last night I had the priviledge of entertaining my friend Marc who is in from Switzerland along with some of his friends. Lucky for me I was introduced to a very interesting group of professionals all involved in the development of peace through sports. Since we began the night at Pig & Whistle, which I must add had a horrible beer selection (on tap), I suggested we walk a few short blocks to Yama (49) for dinner.

I was first turned on to Yama by my Wisconsin friends, though I was not too impressed on my first visit. But after dining at Yama many times, I've developed a great appreciation for this seemingly hidden neighborhood gem.

The more times I went, the more I enjoyed it and not only because of the company. Usually I dine at Yama while catching up with my Wisconsin friends who I haven't seen in a while and not really paying as much attention to my sushi as I normally would. But my last few dinners at Yama have been phenomenal.

As you'll see in this picture of the sushi we ordered last night, the presentation is wonderful. And each morsel from a piece of ikura or tobiko to the beautifully shiny salmon, both appeared and tasted incredibly fresh. Yama takes great care in creating their roles from the perfectly sliced cucumber surrounding the "I Like Eel" roll to the drizzling of the spicy mayonnaise.

It only seemed right to share this wonderful sushi haven with friends that wouldn't have come across such mouthwatering sushi as Yama. And since everyone seemed to trust my palette, I was chosen to order for the table, which I thoroughly enjoyed. Because I LOVE to share, I ordered a bunch of their "special rolls" for all of us to indulge in. I decided upon a variety of rolls including eel, scallop, tuna, and salmon which were all quite yummy. I had requested they serve the sushi with a side of their famous carrot ginger dressing. I have to say that Yama has THE BEST ginger dressing in all of Manhattan and though my friends visiting wouldn't know how it compares to the rest of New York's offerings, they had to agree. I believe the large amount of oil Yama use's in creating it is what makes the dressing just that good.

The ambiance at Yama is a nice compliment to their delectable sushi. Its darkly designed interior contrasts nicely with the irridescently white sushi bar where "cute old men" as my friend called it, slice Yama's fresh fish. Yama's zen-like interior is a refreshing alternative to the other pub-style and Italian eateries that flood the east 50's.

So, if you're looking to impress visitors or are craving an obnoxiously large sushi roll, head to Yama 49 (the best of the three).

YAMA

308 East 49th Street

(Between 2nd & 1st Avenues)

Recession Specials

2009-01-28T12:00:00.000-08:00

I must say I'm a bit of a recessionista if I do say so myself. And though a New York Times article
deems recessionistas as mere "style mavens on a budget", I believe it applies to any genre, and especially when it comes in eating in Manhattan.

New York City is a playground for foodies or really anyone that enjoys a satisfying meal with pretty decent service to boot. But harsh times call for harsh measures, though maybe not this time around... As we're beginning to see, restaurants are not recession proof and in order to fill their quotas they've begun to offer somewhat affordable prix-fixed weekday meals to diners looking to get the best bang for their buck. Alhough the prix-fixed menus might not offer up the creme de la creme, these deals allow even the slightly poverty stricken (I use this term lightly) New Yorkers to continue to uphold their gluttonous lifestyles.

Due to the horrible chain effect the recession is causing, you will see a change in what restaurants are serving. More and more chefs are drawn to the local food movement, slightly altering the produce that is offered in even our favorite restaurants. Chefs are using less expensive ingredients and even serving smaller portions in order to recoup their expenses. It's a tough world out there.

But though Restaurant Week may be coming to an end, you'll notice that a lot of restaurants will be extending their $24.07 lunch and $35 dinner offerings through February or later. Lucky for us NY Mag has published The Definitive Guide to Recession Specials. And another recessionista helps us take advantage of even more of New York's finest deals with her frequently updated list of best bets.

My Recession Special dinner recommendations are:

Nougatine, $35 three-course dinner before 6:30 p.m. and after 10 p.m
Apiary, $35 three-course Sunday dinner, featuring options like pan-seared halibut with broccolini and spicy eggplant, and pumpkin crème brûlée
Dovetail, $38 three-course Sunday supper, featuring dishes like sweetbreads and duck goulash

Though I have not yet visited these fine establishments, I don't think you'll be disappointed.

Shabbat, A Dinner with Friends

2009-01-27T13:40:00.000-08:00

Shabbat is usually something I don't "practice" often, but on occassion I'll host or take part in a Shabbat dinner. According to Jewish tradition, Shabbat is the day of rest. Starting at sundown on Friday till sundown on Saturday, it is custom to relax and spend time with family and friends, while doing our best not to use electricity or exert any energy. Since I consider myself more traditional, my observance of Shabbat pretty much consists of a home cooked meal shared with friends on a Friday night. Though I try not to use my phone during dinner, I am quite guilty of using the television, computer, and any other electrial equipment or appliance I normally would.

But regardless of my degree of observance, my Shabbat dinners revolve around the original principles of Shabbat; good company, cuisine, and conversation. Well, maybe Shabbat didn't stress the importance of food, but it is a very important part of Jewish get togethers, as all of us can attest to. Thankfully Birthright Israel, an organization founded to strengthen the connection between Israel and Jewish communities around the world, was able to sponsor my Shabbat. And for that reason alone, I was sure to make it a special one.

A Shabbat wouldn't be a Shabbat without two very important things; Challah and wine. The Challah was luckily brought over from Tal's Bagels by a friend of mine. And since our Shabbat dinner was on a $25/pp budget, I stocked up on some reasonably priced bottles of wine at Trader Joe's. Since I decided to serve a rack of lamb I picked up a variety of reds such as Malbec, Cabernet Sauvignon, and Shiraz which pair up very nicely. And for those who prefer white I went with Fetzer's Sauvignon Blanc and Robert Mondavi's Chardonnay. Any of these wines go well with the menu I'd prepared:

Starters

Hummus & Babaganoush served with warmed pita and baby carrots
Kalamata Olive and Bulgarian Cheese Bites
Arugula salad prepared with pear, goat cheese, pine nuts and dried cranberries in a honey balsamic vinaigrette

Main Course

Rosemary & Mustard Crusted Rack of Lamb
Garlic Mashed Potatoes
Roasted Brussel Sprouts with Shallots

Dessert

Homemade Brownies (with and without nuts)

I must admit that preparing for this dinner definitely took some time. And because I was hosting the Shabbat dinner at someone else's apartment, the preparation was a bit more complicated. The preparations were as follows:

1 Day Ahead

Cook the Garlic Mashed Potatoes
Bake the Brownies
Cut and trim the Brussels Sprouts
Slice and dice the Shallots

* You may bake the brownies two days in advance, if needed

Day Of

Dice the Rosemary
Make the homemade Breadcrumbs
Dress, sear, & cook the Rack of Lamb
Bake the Brussels Sprouts
Put the salad components together
Make the dressing & dress the Salad

Needless to say, we had a phenomenal dinner and a wonderful time spending a Friday night without any distractions, except maybe the wine... So if you're Jewish, or if you're not, sometimes it's just nice to relax with friends over a nice home cooked meal. But if you are Jewish, definitely check out Birthright Israel's site so you can have your Shabbat meal sponsored! And please know that non-hebrews are very welcome at my Shabbat gatherings!

And stay tuned for the recipes to all of these delicious dishes!

The Art of Entertaining

2009-01-26T12:24:00.000-08:00

I believe that entertaining is a true skill that is best acquired through practice. In my 25 years on earth 4 years of which I spent in college at the University of Wisconsin and 3 + years living in New York City, I have done my fair share of entertaining. From my first attempt at homemade gnocchi in my junior year to my latest rack of lamb triumph at a Shabbat dinner, I've certainly come a long way. My friends know that I am more likely to invite them over for a home cooked meal than trying out a new restaurant. And this is just how much I love to entertain.

Entertaining guests involves being personable and efficient. When entertaining guests you are to be selfless, you are there merely for their pleasure since they are your guests. It is important to take great care in greeting your guests and show your appreciation for their participation. But in order to be able to care for your guests, efficiency is key. You must be sure to prepare what you are serving in advance so that you are able to mingle and enjoy yourself. After all, this is your party.

Without one or either of those traits or skills, you have no future as an entertainer. And, I would think a lot of people chose not to entertain because of how much work it involves and these three fears...

Top Three Fears of Entertaining

Money. How can I throw a party without it costing me a fortune?
Food. Where will I find the time or the space to prepare the food?
Time. How can I manage to entertain my guests while trying to serve the food?

Though these are common fears when making the decision whether or not to entertain, I have a few tips that can help you through what can often be a stressful time. The goal is to make entertaining not only appear but actually become simple and seamless.

Tips for Stress-Free Entertaining

Keep it Simple. Guests will be impressed by even the slightest of efforts. If you have a small kitchen or a limited budget, try to pick dishes that require little prep time and ingredients.
Prepare, Prepare, Prepare. Be sure to review your recipes a week before your engagement. It is important to prepare a portion of your recipes in advance so that you are not rushed the day of.
Serve Yourself. Instead of individually serving your guests, set up your party buffet style on stylish eco-friendly and low cost dishware.
Practice Makes Perfect. The more you entertain, the more organized you will become. Practice making an easy two course meal (salad and main course) for friends and take it from there.

The Perfect Brownie

2009-01-16T12:04:00.000-08:00

What makes a good brownie? Do you like a brownie that's more cake-like or do you prefer the chewier fudgy kind? There are so many different types of brownies it's hard to say which exactly is the perfect brownie, though I'm here to find out!

Brownies seem to be the perfect dessert in every way except maybe on the waist line. Brownies make for a rich chocolatey finish to a great meal. And for this reason alone I am intent on mastering the brownie. But you might be thinking, where do I start?

The first thing I did was search through dozens of brownie recipes both online and in my cookbooks. And I learned a few important techniques in brownie perfection:

Use room temperature ingredients. Apparently the temperature of your butter and eggs reflects on the texture of your brownie.
Let your chocolate mixture cool before mixing into the batter. If you're using real chocolate, rather than cocoa powder, let the chocolate and butter mixture cool before combining it with the remaining ingredients. This small but important step yields a consistent result.
Check the amount of flour used in your brownie recipe. Less flour produces a chewier brownie, more flour yields a cakier brownie.
Only use the type of chocolate the recipe calls for. Some recipes call for cocoa powder, while others call for actual chocolate. While you can often swap bittersweet chocolate for dark as well as other variations, it is not recommended to use cocoa powder if the recipe calls for chocolate.

In the last week I tried out two distinctly different recipes, one using dutch process cocoa powder and the other using a mix of dark and bittersweet chocolate. Which do you think came out better? Well, the truth is that it's all in the eye of the beholder. While the cocoa powder brownies were incredibly rich, being that dutch process cocoa is the best chocolate you can use, the brownies made of melted chocolate were chewier giving them a completely different taste. I happened to prefer the dutch process brownies because of their rich complex flavor, or maybe because they were concepted by the famous Nick Malgeri. But feel free to try out the recipes and decide for yourself.

Nick's Supernatural Brownies (Melted Chocolate)

Dutch Process Cocoa Powder Recipe, To be posted...

Just remember, a real brownie is made with nuts! Though I usually bake half of the batter without nuts to satisfy everyone's cravings, even if I disagree with them.

Winter Restaurant Week 2009

2009-01-13T13:42:00.000-08:00

Restaurant Week is something I used to look forward to season after season. Though I'm sure most of you have found that the prix-fixed $25 lunches and $35 dinners have gone downhill since the week's inception. The majority of restaurants included in Restaurant Week usually do not serve the same items as on their regular menu, have very few choices available, and occassionaly serve their dishes in smaller portions. But despite Restaurant Week's downfalls, it does allow the public to experience a meal that they may have not had otherwise.

Though this winter is the first time some of the restaurants have opened up this offering to Sunday night dinners. Winter Restaurant week is being held January 18th - 23rd and January 25th - 30th. Typically, Restaurant Week is held twice a year for two consecutive work weeks, in the winter and in the spring. But due to the current state of the economy it's been more common for restaurants to extend their Restaurant Week offerings or temporarily offer a prix-fixed $35 dinner option on weeknights.

When choosing restaurants (for myself or groups) that participate in Restaurant Week I usually follow a few guidelines:

Book your reservations on Open Table immediately. Participating restaurants book up fast. Open Table allows you to cancel a reservation up to 24 hours in advance.
Check the Restaurant Week menus in advance. It's common for Restaurant Week participants to serve unlikely or unpopular food pairings.
Read up on the more expensive restaurant choices. You may as well get the best bang for your buck.

My recommendation's for Winter Restaurant Week 2009 are:

Lunch:
- Butter
- Grammercy Tavern
- Norma's
- Tamarind

Dinner:
- Apiary (NEW)
- Calle Ocho
- Chinatown Brasserie
- Jojo
- Periyali
- Telepan
- Mesa Grill

A 2009 In Moderation?

2009-01-08T10:07:00.003-08:00

Between hearing about the daily weight loss success stories on every morning news program, the ever depressing economy, and the premier of the GREATEST Biggest Loser yet I have to wonder if I will be living my 2009 in moderation. My immediate thought is that I not only won't but cannot live in moderation, though my bank account might be telling me something else...

I started to believe in the theory that less is more and not only by way of eating but living life. And less doesn't necessarily mean we have to sacrifice certain things we love but maybe just look at them differently. I believe it's all about the way you perceive what you're eating, or doing for that matter; the whole glass half empty, half full thing.

Ironically, cooking Penang Curry initiated my thoughts on moderation. Penang Curry is probably best left to the professionals, but since I'd already had most of the ingredients in my kitchen, I decided to try my hand at it. And, as you'd probably guessed, from now on I'll be leaving the curries to some of Murray Hill's finest Indian & Asian establishments. In any case, that is when I realized, that maybe simpler sometimes is better. I probably would have enjoyed a fresh piece of salmon seared with some herbs just as much if not more than the fancy curry.

As a fellow cook, I love trying more intricate recipes. Sometimes, the more ingredients the better; the challenge being my ultimate drive for testing out the recipe. But my resolution for 2009 is to keep it simple. Over the year I have collected an assortment of spices, canned goods, dried pastas, boxed cake batter, along with who knows what else. And my goal is to take what I have an enhance it with simple flavors and ingredients.

One chef who has inspired me to instill this moderation or simplicity is Jamie Oliver. This light hearted and fantastic chef not only cooks up delicious and diverse meals but also inspires everyone he meets with his philanthropic undertakings. Ironically enough Jamie does anything but keep it simple outside of the kitchen. He has his hands in everything from cookbooks to restaurants to healthy eating initiatives.

So if you're looking to simplify your diet in 2009 i'd recommend Jamie Oliver's Cook with Jamie and New York Time's Mark Bittman's new book How to Cook Everything and Food Matters.

Good luck with your 2009 resolutions and here's to simplicity!

TOP 10 FOOD EXPERIENCES OF 2008

2008-12-30T13:18:00.000-08:00

I must admit that I've eaten a lot these past two weeks let alone this entire year. Between the holiday lunches, tree trimmings, and my indulgent Aruban vacation, I've completely exhausted my senses and my stomach. I don't think there's a food I'd left uncovered. From my renewed romance with steak, to a variety of fine cheeses, local seafood, organic mixed greens, exotic fruits, and so much more this has truly been a year of glorious excess.

But despite the wonderful culinary delights I've experienced over the past year, no meal would have been as pleasurable without the people I'd shared them with. I'm lucky to have such warm and caring family and friends to encourage my passion for both food and life. This past week in Aruba alone has given me a great appreciation for dining with friends and realizing that WHAT you eat isn't always that important. Don't get me wrong, I'm thrilled to not be eating lunch at the Aruban Subway anymore, but sometimes just kicking back and letting someone else do the ordering can be just as enjoyable.

And to all of those who have endured my mid-meal picture taking, I thank you and hope you won't hold it against me. Hopefully it will prove its success in my year-end blog stats. And just to prove to myself that my 2008 culinary year has left its mark, please help me reminisce with a list of my TOP 10 food experiences this year...

TOP 10 FOOD EXPERIENCES OF 2008

10. Pure Food & Wine, Zucchini & Local Hot House Tomatoes Lasagna
9. Blue Moon Cafe, Tuna Tar Tar Trio
8. Jimmy's 43, Beer, Chocolate, & Cheese Tasting
7. BondSt, Shrimp Special (similar to popcorn shrimp with spicy sauce on top)
6. The Inn, Grilled PB&J
5. Baroanda, Linguine con Vongole
4. Marigolds, Vegetable Grilled Cheese
3. Chef's Tables, Tuna Tar Tar & Creme Brulee Dessert Shot
2. Toloache, Fish Tacos
1. Counter, Mini Vegan Pecan Pies

I hope you'll try some of these restaurants in 2009. And to all, good eating and Happy New Year!

Verdict on Holiday Inn's Grilled Cheese

2008-12-29T08:21:00.000-08:00

So, I had every intention to taste the aformentioned Holiday Inn grilled cheese that night. But after placing my first bet at the roulette table, I became an instant winner, and my desire to try the grilled cheese flew right out the window just like that. I've never been much of a gambler, but when you achieve that first win, it's like a high you've never had. And at that moment, I wanted more.

After winning a whopping $60, which to most is a measly sum, I knew I needed to try my luck again. I also needed a reason to go back to see if this infamous grilled cheese rumor was in fact true. After a full day's work of sun bathing, I headed back to the Holiday Inn casino. And again, I was a winner! I couldn't believe my luck, especially at a game as unpredictable as roulette. Though after I cashed out I remembered about the grilled cheese and asked on of the waiters. To my delight, the rumor was true! The Holiday Inn does serve grilled cheese but only to their gambling folk. I knew I'd need to return...

A few hours later, I was ready to head back to my new home away from home, The Holiday Inn Casino. I told my family I was going downstairs to read, and book in hand I was off. Determined to take back another $50 or so to add to my winnings. As I approached the table I looked at the roulette board, as I usually do and noticed that a few of my numbers had come up. 90% of the time I will not play unless my numbers are posted. Feeling confident from the 3-day winning streak I decided to test the waters. My gambling is quite habitual. I come with $20, play only if my numbers show, and leave after my luck that $20 has failed me. And this time, I had failed myself.* I not only lost the $20 in two plays but was too bummed to even think about the grilled cheese.

In the end, I never had the privilege of trying out Aruba's Holiday Inn grilled cheese. I guess there's always next year?

*I only failed myself once this trip. My last night in Aruba proved I was a winner, just not at the Holiday Inn and without a grilled cheese.

Holiday Inn Late Night Grilled Cheese?

2008-12-26T13:55:00.000-08:00

At the Holiday Inn, everyone's a winner. Last year on my last night here I won $100 which is the most money I've ever won gambling. And rumor has it (says some trusty seasoned vets) that the Holiday Inn in Aruba serves up a tasty grilled cheese in their casino AFTER 12pm. I think tonight might be the night I find out. Last night I won a whopping $60 at the Hyatt's roulette table at 2AM. I'm thinking late night gambling might be my lucky time.

Apparently they don't just serve these buttery cheese sandwhiches to just anyone though... I wonder what I'll need to do to get my fix. Either way, I think it will be satified.

Stay tuned for details...

Good Morning Aruba

2008-12-25T00:00:00.000-08:00

An Aruban morning isn't much different than any other morning I spend in New York. In Aruba, I leisurely awake around 9:30-10am, hit the gym for about an hour, shower, eat breakfast, grab some Dunkin Donuts coffee and start my day, though here I'm adorned in swimwear.

But yes, Aruba is about as Americanized as they come in terms of vacations. If you're coming for the local food, turn yourself right back around. If you really wanted to, you could eat breakfast at Dunkin Donuts, lunch at Hooters, and spend dinner munching on Dominos from your 5th floor hotel balcony. Dunkin Donuts is the only American thing here I care to indulge in and I must admit, it's a nice perk. AND, my hotel even has a Subway attached to it and considering how poor the local food is here you really can't beat that!

Two mornings ago I decided to skip the gym and head straight to Dunkin for a coffee run for the group. I'd been eyeing some of the donuts native to the island the day before and decided that today was the day I was going to eat one. Being that there are only two donuts native to Aruba, I chose the guava donut over the pineapple donut since it seemed a little more exotic. Unfortunately the day I chose to eat the donut it's covered in sugar rather than powder, but had a very interesting flavor none the less. To my disappointment the guava filling tasted artificially sweetened. It didn't have that fresh naturally sweet flavor of the actual guava fruit but what can I really expect out of a donut made in an Aruban Dunkin Donuts? None the less, I happily finished the donut by sunset.

DUNKIN DONUTS, ARUBA

- Across from the Playa Linda

Aruban Cuban Cookin'

2008-12-24T14:28:00.000-08:00

For our second night in Aruba we decided to try the most ethnic restaurant on the island, Cuba's Cookin'. Although the restaurant was appropriately decorated and even provided lively Spanish singers, the food proved to be anything BUT authentic.

Highly recommended by multiple friends, our family had been very eager to try out this so-called delicious and entertaining local spot which has now been in existence for 9 years. We figured they must have done something right!

Upon our arrival we were served a complimentary round of mojitos and two bowls of fried plantain chips accompanied by a trio of salsas. I'd never seen or tasted salas quite like Cuba's Cookin'. Since I love to mix my foods, my favorite of the three was the combination of the homemade honey mustard and spicy salsas. None of the three were traditional salsas, but a nice change from what I had become accustomed to.

We then quickly devoured another trio, though this time of empanadas. We were served three small fried dumplings of fish, chicken, and savory beef. The beef was by far the best of the trio, and probably Cuba's Cookin's best dish, or part of a dish.

Our group's order of main courses spanned the gamut from pork ribs to shrimp enchiladas. Though in my heart I wanted to try the Ropa Vieja I just couldn't envision myself eating MORE steak. I know, I know, for most people this wouldn't be a problem but I wanted to experience a variety of Aruban Cuisine this week. And lucky for me I didn't order the Ropa Vieja. To our disappointment it was extremely dry, though quite flavorful. Luckily it was served with sweet fried plantains, rice, and black beans which were all terrific with the exception of the dry white rice. The sweet fried plantains were served with all of our meals and were also the highlight of each and every dish. Below you will find some photos of our satisfactory meals.

Filet with Mushrooms Shrimp Enchiladas

BBQ Pork Ribs Ropa Vieja

Pollo Pastor Pollo

But despite Cuba's literal Cookin', the restaurant really caters to their crowd. Sensing our inner party animal, they cleared the tables of the near empty restaurant and encouraged us to sing and dance along with the singers. Musical instruments in hand we sang danced the night away with no cares in the world.

CUBA'S COOKIN'

Wilhelminastraat 27, Oranjestad

A Taste of Aruban Cuisine

2008-12-22T14:26:00.001-08:00

Greetings from Aruba! You didn't think I'd go an entire week without posting did you? Well, while all you New Yorkers are freezing in today's 25 degree brisk weather, I'm here sunning myself in a nice warm 96 degrees. Jealous are you? Well you should be because Aruba in December is just glorious. But my family vacation would not be complete without the delicious local cuisine of sunny Aruba.

Being the ultimate vacation planner, my dad made advance dinner reservations for our entire seven night stay. If you've ever been to Aruba over Christmas time you know that it's the scene to be seen, which isn't necessarily a good thing, in my opinion. But it also means that every restaurant in the city from the most elaborate to the dilapidated shack on the corner is booked solid. Luckily my dad took the lead and looked into some of the best restaurants on the island. Now being a seasoned Aruban vacationer (2nd year in), our family is determined to try out restaurants we never have before. Though I have a feeling we'll cover them all after this year (wink, wink). Throughout the week I'll be posting the tastiest and most repulsive food Aruba has to offer.

Our first stop on the trip, after hitting the beach, was an decorated Carribean seafood restaurant called Driftwood. Favored by the locals, Driftwood attracts a diverse crowd and caters to seafood lovers. Though Driftwood has a limited menu, it offers a few key seafood options prepared in either a garlic or creole sauce, blackened, grilled, or deep fried. Rumor has it that the catch of the day is the fish caught by the owner of the restaurant. We can't know this for sure, but whatever they happened to catch yesterday was good in our book!

Though Driftwoods interior is best described as kitchy, its food is both authentic and satisfying after a long day of traveling. And after waiting many months for this vacation, I was ready to eat and I think the rest of our group was too. Being known for their locally caught seafood, that is just what most of us ordered. Our group of seven ordered the following:

Garlic Bread Green Salad with Creamy Garlic Dressing

Seafood Chowder Crabcake

Grilled Shrimp with Garlic Sauce The Driftwood Special

Land & Sea Kebab Wahu with Creole Sauce

Overall the steak was probably the best Driftwood had to offer. I ordered the Driftwood Special which included a 4 oz filet with mushroom sauce and a lobster tail. The filet was perfectly cooked and suprisingly delicious, considering I don't usually order steak. The lobster, though nicely flavored, was a bit overcooked which was disappointing. The shrimp was also cooked and seasoned very well and was accompanied by a tasty garlic sauce which complimented the shrimp and mixed vegetables. Apparently the Catch of the Day (Wahu) cooked in Creole sauce was mouthwatering.

Baked Ziti & A Tree Trimming Party?

2008-12-19T08:52:00.001-08:00

Apparently Tree Trimming parties are all the rage this season. Though there are a few left in cold, stumped as to what a tree trimming exactly is. No, a tree trimming is not a brazilian waxing or the actual cutting of the tree's branches. A tree trimming is the decorating of a Christmas tree.

Though I do not celebrate Christmas, I gleefully await this time every year so that I can spend some quality time with some of my old Renegade co-workers. Ironically only one of them still actually works at Renegade, but those are minor details. Being the token Jew at every tree trimming (keep in mind this was only my 2nd one) I try to spread some of my own holiday cheer by either bringing Chanukah paraphernalia or by placing a blue ornament at the top of the tree. Hebrews re-pre-sent! I later dropped and broke an ornament but hey, it's the thought that counts. Of course my kind friends make me feel at home by playing famous Chanukah songs like Southpark's "The Dreidel Song" and Adam Sandler's "Chanukah Song". So many fond memories of past Chanukah's singing those songs. Ohhh, that's what those gentiles think (dare I snicker).

But all jokes a side, a tree trimming is a wonderful reason to have a party and celebrate the beginning of the Christmas season, Jew or Gentile alike. And an even better reason to consume massive quantities of deliciously cheap red wine. Thanks to leftovers from the Nielsen Potluck Holiday Party, I was able to provide some extra goodies like store bought 5 layer dip, tortilla chips, and Entemann's chocolate covered donuts. But the culinary highlight of the night, was Neil's Baked Ziti. Though the Baked Ziti Recipe was taken from the Food Network Test Kitchens, it was a great one and especially made for beginner cooks like Neil. Being the carnivore Neil is, he decided to include some sausage and ground beef, yum, yum! And being the nice guy that he is, made a special dairy-free version for our lactose friend Rody. Below you'll find an easy to follow recipe that you should try out for your next tree trimming or holiday affair.

HAPPY HOLIDAYS!

NEIL'S BAKED ZITI

Ingredients

1 pound dried ziti pasta
Kosher salt
5 cups Tomato Sauce
1/2 pound fresh mozzarella, thinly sliced

8 oz Ricotta
2 tablespoons extra-virgin olive oil
1/2 pound sweet and or spicy Italian sausages, casing removed and crumbled

1/2 pound ground beef
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3/4 cup freshly grated Parmesan, divided
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes

Preparation

1. Bring a large pot of water to a boil, salt generously.

2. While the pasta boils, heat the oil in a medium saucepan over medium-high heat. Cook the sausage and beef until beginning to brown, about 3 minutes.

3. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
4. Preheat the oven to 400 degrees F.

5. When the large pot of water reaches a boil, cook the pasta until al dente, tender but still slightly firm. Drain.
6. Toss the cooked pasta with the marinara sauce, ricotta, meat mixture, half the Parmesan cheese, black pepper, and pepper flakes.

7. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan.

8. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

La Esquina

2008-12-18T19:20:00.000-08:00

La Esquina, aptly named, is literally on the corner of Kenmare and Lafayette. And according to Alan, it's just across the street from the well known Eileen's Cheesecake and Le Jardin Bistro, which apparently used to be the IT brunch spot but has gone down hill. And what a shame too, since its noted for its beautiful garden. Being in such a visited location in Soho, the La Esquina Cafe probably gets a lot of foot traffic. And seeing that our little group had more food to look forward to, we thought we'd get a quick bit in the cafe.

All three of us (Rich, Alan, and I) didn't even have to look at the menu to order. We all went in craving the Pescado A Las Brasas, also know as the fish tacos. According to Rich, La Esquina actually uses "real" fish rather than tilapia, which is why he chose this specific Taqueria as his
second stop. La Esquina's fish taco is made with grilled market fish, shredded cabbage, red onion and salsa verde and is served with a side of lime. I only recently became interested in fish tacos,
so I admit I'm not the connoisseur. But, like any well eaten New Yorker, I have a strong opinion on the food in question.

Though the presentation was wonderful, my first bite of fish taco consisted of mostly the soft cornmeal taco and various accompanying sauces rather than the fish itself. When I finally got a taste of the fish, I felt it was a little too charred. The char overwhelmed the flavor of the taco so much that all I could taste was the char, the mealy soft taco, and the salsa verde.

Despite the disappointing pescade a las brasas, i still have high hopes for the main dining room in La Esquina. I would encourage anyone to try out the cafe, just for the fun of eating a messy taco on a plastic plate while you people watch through the large glass windows from your rickety stool.

LA ESQUINA
114 Kenmare Street, at Lafayette

A Salt & Battery

2008-12-17T07:23:00.000-08:00

Admittedly Fish & Chips is not a part of my food repertoire but on occassion I do indulge in a succulent piece of fried fish. And what better place to enjoy such an unwholesome food than at A Salt & Battery.

A Salt & Battery serves up a mean Fish 'N' Chips along with some English favorites such as baked in-house meat pies and battered sausages. The later might not be my personal likes to consider themselves "Cooks With A Conscious". They feel that due to the current environmental climate and the world-wide depletion of fish stocks, it is enviornmentally sound to carry locally grown sustainable produce. Who knew fried fish mongers were so green?

In any case, I couldn't wait to take a big bite out of whatever we decided to order, even though we were already on stop number two of the NYC Food Tour. I guess I was so hungry it didn't matter what I was eating. Luckily Rich ordered two small orders of fried fish with chips that we planned to share between the three of us. Although the fish he ordered, Hallock & Pollock, were typical of fried fish I'd never eaten them before. I usually order some pickled onion to accompany the fish, but I figured it was more than my stomach could handle knowing there was plenty more food ahead.

Me & Rich Pre-Fish

Being a bit condiment obessessed I probably dipped the fish and chips in everything possible before shoving them in my mouth. I tasted the Hallock first, thoroughly enjoying it with the creamy yet chunky tarter sauce it was served with. Next I sampled some chips after smothering them with malt vinegar and ketchup. Yum, what a glorious combination!!! After that I tried the Pollock which was my personal favorite though Rich and Alan preferred the Haddock. Finally, I combined everything at once, the Pollock with tarter sauce and the chips with malt vinegar and ketchup and washing the bite down with a sip of regular gingerale. It was the perfect bite!

Haddock & Chips

Pollock & Chips

Done & Done!

I regretfully didn't try the Fried Mars Bar but I figured it would give me a reason to come back. I also needed to save some room for the next stop on my three stop NYC Food Tour, the Donut Plant!

A SALT & BATTERY
112 Greenwich Ave, between 12th and 13th Streets

NYC Food Tours

2008-12-17T07:22:00.000-08:00

Although I've heard and read about food tours happening around various parts of NYC, I have yet to experience a guided tour. But this past weekend I was lucky enough to have foodies friends and family take me on a three stop food tour. Although three stops seems like a short food tour, I don't think I could have eaten much more!

My Uncle Richard and his friend Alan, both being native New Yorkers, are quite knowledgeable about NY culinary hot spots and were pleased to have me tag along on their pre-planned tour of soon-to-be devoured eateries. In no particular order this was the schedule:

S'Mac (East Village) 11 am
La Esquina (Soho) 12:30 pm
A Salt & Battery (West Village) 1:45 pm
Donut Plant (Lower East Side) 3:00 pm

Clearly we had our work cut out for us between the variety of food and scattered locations but as a fellow foodie I couldn't wait to conquer what was ahead. I decided to skip S'Mac, as I'm not the biggest fan, and headed straight for La Esquina. I've actually been waiting to eat in the main dining room at La Esquina for quite some time but I could never get a reservation and I eventually just gave up all together. A Salt & Battery I've been to before and throughly enjoyed it. Though the reason for my return would be to try the Deep Fried Mars Bar. To find out you'll have to see check out the A Salt & Battery post here.

Our last stop, which seemed the most fitting, was the Donut Plant. And if you've already had the privilege of tasting their specialty donuts, then you'll definitely want to read up my experience!

Stay tuned for individual posts of each Food Tour stop!

For Delivery: Land

2008-12-16T14:15:00.000-08:00

Isn't delivery just fabulous? It's amazing how so many people in New York City order in delivery instead of cooking or going out for dinner. And as much as I enjoy both food shopping and cooking, I am guilty of the ol' delivery myself. Though I must admit, if the place I'm ordering from is in a 3-5 block radius, I usually use my two legs to go fetch my order. BUT, even I have moments where I just don't feel like moving and Sunday night was one of those.

After not having eaten Thai food for almost two weeks (which is quite uncommon) I was more than ready to satisfy my craving and Land hit the spot. Being unfamiliar with the Upper East Side Thai restaurants I let my friend take the lead. Having passed by Land a few times, it seemed like a nice enough place to order from. According to Thailand Life Thai food of the north, consists of vegetables and ingredients available in the Northern region of Thailand. Apparently the northern people have penchant for medium cooked food with a touch of salty tastes almost to the exclusion of sweet and sour tastes. Meat preferred by the northern people is pork followed by beef, chicken, duck, bird etc. Seafood is the least known on account of the remoteness of the northern region from the sea.

Not being too picky about Thai we decided on a few dishes to share. The food arrived suprisingly fast and were very anxious to dig in.

We ordered the following dishes:

Chicken Curry Puffs, caramelized chicken with potato, parsnip, almond, & cucumber relish

Pad Thai With Shrimps, pad thai noodles, egg, bean sprout, tofu, chopped peanut with tamarind sauce

Wok Basil With Beef, long bean, red pepper, chili-garlic puree & thai basil sauce and Jasmine Rice

The Chicken Curry Puffs were probably my favorite of the three things we ordered. They were light and flaky on the ouside and warm on the inside. There was a distinct curry flavor though it did not overwhelm the puff. The puffs came with a pickled sauce that made the perfect tangy complement to its savory counterpart.

The Shrimp Pad Thai though good was fairly standard. Honestly, there's not too much to say about it. L'Annam is still my favorite. And the Wok Basil with Beef was overdone and a bit chewy, leaving me a little disappointed overall. The slender string beans were the highlight of the dish, which doesn't say much, though the Jasmine Rice was pretty tasty, despite rice being bland in general.

So, Land for delivery, i'd say it was fair. Though I think I might need to go into the restaurant itself for another tasting... And order the chicken curry puffs!

LAND Thai Kitchen

1565 2nd Ave, Between 81st & 82nd St
450 Amsterdam Ave, Between 81st & 82nd St

Brunch at Tree

2008-12-15T10:01:00.000-08:00

I like brunch as much as the next person, which is why I scour menupages every weekend to find the most interesting and slightly reasonably priced restaurant. This past Sunday I chose to brunch at a fairly new eatery called Tree in the East Village. A co-worker had recommended their brunch menu and I figured, why not?

Tree give off a tiny appearance with its small indoor 8-table dining room. Though this room is small and simple, it's quiet and comfortable, making it an ideal brunch spot. There is an elegant outdoor dining area in the back which seats most of the patrons. Since I was with a party of 8, the garden room was perfect for us, though a big chilly since it technically is outdoors.

The waitress who served us seemed very attentive and patient being that it took us a while to order. After placing our orders I received one of the strongest cups of coffee I've ever had; so coffee drinkers beware. Though noone else ordered any appetizers, I felt the need to try some of the cheeses that they offered and was greatly looking forward to receiving them PRIOR to my main course.

Approximately 30-45 minutes after we'd placed our orders nothing had come to the table. And after drinking that deathly cup of coffee, I desperately needed something in my stomach. When I'd ask the waitress where our cheese plate was, she'd said she'd put it in with the rest of the order but could quickly put it together, though I'd specifically requested it be served as an appetizer. When the cheese finally came out she couldn't tell us which cheese was which. But despite her lack of knowledge about the food, the cheese was tastefully served with both sourdough and wheat baguettes as well as fantastic olive oil, honey, and almonds.

From left to right the cheese is as follows:

O' My Heart - Lazy Lady Farm, Westfield, VT.Pasteurized cows' milk. Mold-ripened double cream cows' milk cheese, similar to Camembert.

Ouray - Sprout Creek Farm, Poughkeepsie NJ.Raw cows' milk. A hybrid Cheddar and Parmesan, bright and tart with a flaky, somewhat granular texture.

Kunik -Nettle Meadow Farm, Warrenburg NJ. Paturised goats' milk with Jersey cream. Mold-ripened triple cream cheese made from a mix of goats' milk and fresh Jersey cream.

Fig Jam

Finally, after waiting over an hour for our food our main courses were served. We mostly ordered egg white omelets with mixed greens and french fries, except for the one pancake order. The fries were immediately disappointing, as they were ice cold which was ironic because the waitress claimed that they were the best thing on the menu. Luckily they replaced the cold fries with crisp warm ones that were a vast improvement. I didn't get to try the pancakes but I must admit that both the omelets and the salad were both greasy. I licked my plate clean despite the overflow of oil and somewhat enjoyed it.

Ricotta Pancakes, lemon butter, real maple syrup

Egg White Omelet, with Mushrooms & Onion, Mixed Greens, & Baguette Toast

One Whole Egg & Egg Whites Omelet, Mushrooms, Gruyere, & Artichokes, Mixed Greens, & French Fries

Overall, it was a GOOD brunch, but nothing I'd be running back for. Lets just say the decor was not as charming as the service.Though I did eye another patron's hamburger and that alone might be worth returning for. And someone has brought to my attention that Restaurant.com are selling $25 off coupons for parties of two or more at Tree. So be sure to check out the site before you taste Tree's sapplings.

TREE

190 First Avenue, between 11th & 12th Streets

Cavatappo

2008-12-12T12:26:00.000-08:00

As it turns out, a few wine bars happen to be flocking to the Murray Hill neighborhood and there's nothing that pleases me more. I'm sure most of you would agree that Winter is nearly here if it isn't already, and though I like to go out, it's that much more fun if it's a mere few blocks away from where you live.

Cavatappo is the second newest wine bar to join the Murray Hill clan (Vino 313 being the newest), and is the perfect place to catch up with friends, grab a quick glass of wine, and even impress a date. Though this is Cavatappo's newest location, they also have a wine bar and a "grill", both located on the Upper East Side. Cavatappo's narrow interior proves to be more charming than cramped and quite lively considering its size. It's vast selection of reasonably priced wines definitely appeals to the discerning (and younger) Murray Hill clientele. And due to its size, there is sure to be a wait in the Winter months, and you all know how lines attract the Murray Hill crowd (Brother Jimmy's - wink, wink). In any case, Cavatappo is a wonderful Wine Bar that is deserving of wine conoisseurs from any borough.

A few months ago, I happened to be catching up with an old friend myself and was very pleased by my initial once over. The crowd was pleasantly a bit older and the conversation at a nice even pitch. I usually go to wine bars for a more relaxed setting where I don't have to scream every other word, and Cavatappo has somehow accomplished that.

We started off with a half carafe of ‘07 Malbec-Alamos from Mendoza, Argentina which was very tasty. Though overwhelmed by the large selection of cheese, meats, salads, and pizzas, we finally decided on a few delicious plates. We started off with the following:

Salad of Blue Cheese, Apple, Walnut, & Endive

Proscuitto di San Daniele

Mushroom and White Truffle Oil Pizza

All three dishes were delectable, as their ingredients were incredibly fresh and fragrant. My favorite was the Proscuitto S. Daniele, which was perfectly moist and just delicious. There's really no other word for it. I can't wait to go back and try some of their other Italian tapas! Mid way through our meal we ordered a second carafe of wine, which though I cannot remember the name had a nice cherry and oak flavoring, which was a bit spicy. It made a great finish to our meal.

I highly recommend this great, and somewhat new spot, for anyone who's interested in wine and fabulously fresh Italian produce.

CAVATAPPO, Wine Bar

347 Third Avenue, between 25th & 26th Streets (Murray Hill)
1728 Second Avenue, between 89 & 90th Streets (Upper East Side)

CAVATAPPO, Grill

1712 First Avenue, between 88th & 89th Streets

Ithaka

2008-12-10T13:49:00.000-08:00

Greek food is something I really enjoy but never tend to seek out and I believe most people would agree. But after visiting Ithaka, I think that Greek has definitely become a cuisine I'm more likely to search for.

A few weeks ago I was on my way for Italian and somehow ended up at Ithaka, a charming Greek restaurant on the Upper East Side. Never having been to a traditional Greek restaurant, I was very excited to try something other than Greek Salad and Spanakopita. As much as I love the two, this was my opportunity to try something different.

We were happily greeted by a nice Greek waiter as soon as we were seated. We started the night with a bottle of traditional Greek wine called Retzina. The wine had a very interesting herbal flavor reminiscent of Rosemary which was quite refreshing. According to Wikipedia Retzina is a Greek resinated white (or rose wine, that has been made for over 2000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo Pine resin in ancient times. Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while at the same time infusing the wine with resin aroma.

Shortly after, we were presented with the actual fish of the day, and what nice fish they were. We were then read the specials, which all sounded delicious. We decided to begin our meal with a few appetizers and then go from there. Our hungry managed to order the Ithaka Salad, Tirokafteri, and the Spanakotiropita. I know, I know, I was supposed to try new things. But it sounded too good to pass up and thankfully it was! The Spanakopita had the perfect blend of spinach, feta, and buttery, flaky philo dough. My mouth is watering as I write this. Though the Tirokafteri, or spicy feta dip, was just as delectible. Even the Ithaka salad was a highlight, with it's fresh lettuce and perfectly ripe avocado slices.

Ithaka's Salad, arugula, watercress, endives, avocado and Kalamata olives with Ithaka dressing

Tirokafteri, spicy spread with feta cheese, olive oil & red, green peppers

Spanakotiropita, homemade spinach pie with feta cheese and dill

Even with our mouths half full we decided to order a round of main courses that included the Lamb Special and the Kotopoulo Souvlaki (Chicken Kebab). Though it was difficult to get through all of the appetizers, we did it with pleasure. Though I must admit, we ate very little of our entrees, despite how tantalizing they were. When the entrees arrived they both had savory aromas that I was able to taste even before my first bite. The Lamb Special, though still not entirely sure how it was cooked, was extremely tender and falling off its bone. The accompanying sauteed veggies were a perfect pairing leaving me completely satisfied after only a few bites. The Chicken Souvlaki was just as tender and was plated with a variety of well done vegetables.

Kotopoulo Souvlaki, marinated chicken with tomatoes, green peppers, and onions

Lamb Special, lamb sauteed with onions, celery, and carrots

Unfortunately we were completely stuffed and were unable to order dessert, as usual. But I'll be sure to return to try some of their milk pudding and glazed donuts. I highly recommend Ithaka for any occassion and especially groups since the serve very generous portions. And be sure to try the Retsina, and order the large bottle!

ITHAKA

308 East 68th Street, between 1st and 2nd Avenues

Ahh, The Mediterranean

2008-12-10T12:20:00.000-08:00

I've partaken in eating a significant amount of Mediterannean cuisine in the last month and I thought I'd share its intoxicating effects with you. This week I will expose some of my favorite Mediterranean foods and where they can be found so you can get a taste of the good life.

The highlights of the week are Spanikopita, Acili Ezme, Procuitto di San Daniele, and the wonderfully well known Feta Cheese. Spanakopita is a Greek pastry with a filling of spinach, feta cheese, onions, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil. Acili Ezme is chopped fresh spicy green peppers, vine ripened tomatoes, and onions with parsley. Procuitto di San Daniele is a dry-cured spiced Italian ham that is usually sliced thin and served raw. It is a traditional Italian antipasto, and my favorite! Lastly, Feta Cheese is a brined curd cheese traditionally made in Greece with goat's and sheep milk. Feta can vary in flavor from salty to tangy and is now made in other regions.

This week's posts will guide you to some of my favorite NYC spots where you can find the freshest Mediterranean ingredients around. Stay tuned for reviews and recipes including:

Limon
Ithaka
Greek Salad with Lemon Herb Chicken
Cavatappo

Limon

2008-12-09T09:40:00.001-08:00

Turkish food is one cuisine I haven't really dabbled in, so I figured I'd try out a local BYO, for my first Turkish experience. Limon is a quaint, no frills, Turkish restaurant located in the heart Grammercy. Despite its tight quarters, Limon is quite homey and has a great selection of traditional Turkish cuisine.

Limon was recommended by a friend and had been given great reviews on Menupages. Since groups with 6 people and above are required to order the $35 prix-fixed menu, we were happily served an array of hot and cold appetizers, a full selection of entrees, and dessert. Our cold appetizers were a mix of dips and pita served on four plates which included the following:

Hummus, chickpeas with tahini, extra olive oil and lemon juice

Cacik, chilled creamy yogurt blended with chopped cucumber, mint, and dill with a touch of garlic

Smoked Eggplant Salad, smoked baby eggplant blended with red peppers, fresh herbs and extra virgin olive oil

Acili Ezme, chopped fresh spicy green peppers, vine ripened tomatoes, and onions with parsley

All of the dips were very flavorful and very authentic. The reason for our dinner was actually to say goodbye to Noa, the Israeli Soldier who staffed our Birthright Israel trip. Noa was in New York for a few months and is finally returning to Israel. We figured we'd send her off with the best of Israel in New York. Well, that actually wasn't our intention, but even she admits that the Hummus was pretty tasty.

My favorite of the bunch were the Eggplant Salad and the Acili Ezme. I'd never had Acili Ezme before but it had a nice spicy kick and great texture which made for a perfect compliment to the seeded pita.

We were also served what would be considered a traditional Israeli salad and Turkish Zucchini Pancakes such as:

Coban Salad, fresh chopped tomatoes, cucumber, parsley, green peppers, and onion tossed in extra virgin olive oil and Turkish wine vinegar

Mucver, pan fried zucchini pancakes drizzled with homemade yogurt sauce

The Coban Salad was nicely flavored with the perfect amounts of parsely, oil, and vinegar. The acidity in the salad balanced out the saltiness of the dips and made a nice amuse bouche for the zucchini pancakes. Though I must admit, the zucchini pancakes were not my favorite. I expected them to be crisp, but instead they were quite soft, bordering mushy and bland in taste. The tangy yogurt sauce was tasty and luckily made the zucchini pancakes more tolerable.

Our group mostly ordered the Seabass and an assortment of Kebabs. The portions of the entrees were very large and seemed to be thoroughly enjoyed by everyone. I ordered the Seabass and though I liked it, it was hard not to injest a handful of bones in every bite, making it difficult to enjoy. I did taste most of the dishes and agreed that they were all very tasty. Below you can find photos of the rest of the dishes.

Levrek Izgara, grilled whole fish of mediterranean seabass drizzled with lemon juice and olive oil served with a chef salad

Chicken Adana Kebab, finely chopped chicken, seasoned with green and red peppers and parsley, grilled on a skewer served with grill vegetables and traditional turkish rice

Lamb Adana Kebab

Mixed Grill Yogurt Kebab, marinated chicken and lamb skewers over homemade tomato sauce and pita bread topped with a garlic yogurt sauce

Manti, poached tender beef dumplings

served in a garlic yogurt sauce

Kaides Guvec, baked shrimp, mushroom,

and tomato casserole topped with melted

turkish kasar cheese and served with rice

Limon turned out to be a great place to go for our group of ten. Though the $35 prix-fixed dinner was required, we were able to get a great variety of traditional Turkish cuisine, which made the price well worth it. I definitely recommend this restaurant if you're looking to try something new in the BYO world.

Limon

238 E. 24th Street between 2nd and 3rd Avenue

Rosemary Whole Wheat Biscuits

2008-12-04T13:27:00.000-08:00

There's nothing better to warm you up in Winter than a flaky, buttery biscuit. Yum! I've always been hesistant to try out biscuit making but the holiday season just got me in the mood. I usually look for whole wheat recipes, since I try to be healthy, especially during the overindulgent holiday season. For this particular biscuit, I used Ruth Ann Stelfox's Fluffy Whole Wheat Biscuits recipe. Of course I substituted the whole milk for skim and added a few seasonal spices to give it a Hartley Confections spin. But this recipe is actually a great base for making other varieties of biscuits as well. You can add cheese, pretty much any herb or spice, canned pumpkin, vegetable or fruit purees, as well as sweeter ingredients like chocolate chips or candied ginger. Feel free to experiment with whatever you have lying around your kitchen.

I didn't expect my first batch to be phenomenal, but I think they turned out pretty tasty! But be sure not to overknead your dough, as it become a bit dry. Good luck making your own special holiday biscuits and enjoy!

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
2 tablespoons chopped fresh rosemary (2 teaspoons dried)
1/4 cup butter or margarine
1 cup skim milk
1/2 cup minced onions (optional)

Preparation

In a medium bowl, combine flours, baking powder, sugar, rosemary, and salt; mix well.

Cut in butter (or knead with hands) until mixture resembles coarse crumbs. Stir in milk, fluffing with a fork, just until moistened. If the batter is too moist, the dough will turn chewy.

3. Turn out dough onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.

4. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.

Post Thanksgiving Hangover

2008-12-03T13:04:00.000-08:00

I'm sure I'm not the only one who's literally stuffed from all of the Thanksgiving goodness they ingested last week. And the leftovers seem to be endless. I bet you've been putting off eating them just as long as I have!

But despite the fact that I've overindulged myself with eating Thanksgiving foods, it won't prevent me from reminiscing on how delicious the Levine Thanksgiving Spread was.

From Jack's special Turkey to my Cranberry-Apple Relish to Regina's stuffing for 20, it turned into a wonderful feast for five.

The Levine Thanksgiving Spread Included:

Turkey with Homemade Gravy
Green Beans with Garlic and Cashews
Spiced Sweet Potatoes with Marshmallows and Spiced Pecans
Mixed Greens with Tomato and Avocado
Canned Cranberry Sauce
Cranberry-Apple Relish
Stuffing with Onions and Mushrooms
Smoked Gouda Macaroni and Cheese with Spinach
Rosemary Whole Wheat Biscuits
Jack's Homemade Apple and Pumpkin Pies
Rainbow Cookies
Rugalach (store bought)

Now that we have all of these leftovers, we have to make the most of them. And, as some of you already know, my favorite thing to do is create a delicious dish by using whatever I have around whether it be a hearty grilled steak or measly condiments. And speaking of giving thanks, Saveur and the Food Network (among others) were thoughtful enough to send out a few recipes perfect for Thanksgiving leftovers. A few recipes I plan to try out are:

Chow's Curried Turkey Salad

Saveur's Turkey Soup

Martha Stewart's Sweet Potato Biscuits

Food Network's Turkey Waldorf Salad

Giada De Laurentiis's Turkey Bolognese

I hope these recipes keep you busy until I post some of the recipes from the Levine Family Spread. So check back for some yummy Thanksgiving fare!

Smoked Gouda Macaroni & Cheese with Spinach

2008-12-03T13:03:00.000-08:00

Ingredients

1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions (or white onion)
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons chile powder (any kind
1 teaspoon paprika
3/4 cup (5 ounces) shredded smoked Gouda cheese
1 package frozen spinach, defrosted and drained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.

3. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly.

4. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes).

5. Add cheese, chile powder, paprika and stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended.

6. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.

7. Bake at 350° for 15 minutes or until bubbly.

New Yeah Shanghai Deluxe

2008-12-01T10:28:00.005-08:00

After the sun has set and the mid-day rush of food purveyors close up shop, I head down to Chinatown. I love walking the seemingly endless streets of Asian restaurants and food vendors when it's quiet and peaceful, which one would never expect of Chinatown. In truth I've only been down there a handful of times, once to take the bus to Philly (which I do NOT recommend), another to visit the shady Saigon Bakery that serves up a highly rated Bahn-Mi sandwich and delicious iced coffee reminiscent of a slushy, and lastly my favorite being a trip to the New Green Bo (Nice Green Bo). The New Green Bo is one of my favorite restaurants down there and also the only one I'd visited.

But I returned to Chinatown a few weeks ago for the same reason as most people, to get a phenomenal yet inexpensive BYO Chinese dinner. I had planned to go to dinner with a large group of friends and figured a restaurant in Chinatown would be perfect for us. After doing some research, I made an 8:30pm reservation for 10 at New Yeah Shanghai Deluxe. I'd seen a review on Serious Eats that had spoken fairly well of the place, and it being a BYO pretty much sealed the deal.

Being notoriously late, I was pretty much the last one to arrive, and was immediately informed that the restaurant had a BYO WINE only policy. Seeing as half of my friends brought beer, this was not the most ideal situation. Though I used my best arguing voice, the maitre d' refused to allow us to drink our beers and my friends were forced to purchase a few bottles of wine from a nearby bodega. Luckily, our beers were returned after we had finished dinner, and celebrated the triumph by successfully smuggling them into Happy Ending. But that is a story for another time.

We began our meal with a variety of steamed and fried pork and vegetable dumplings. Even in my first bite, I could tell you I'd had better. The New Shanghai Deluxe dumplings paled in comparison to the steamed Spinach dumplings at the New Green Bo.

: Steamed Pork Dumplings

We also tried the sesame noodles, which again, nothing special. The sesame sauce, my absolute favorite, was very bland and there was not nearly enough of it.

: Cold Sesame Noodles

Luckily our main courses were good overall. We decided to order eight dishes for the table that we would happily pass around on our lazy susan. My favorite of the eight was the Sesame Chicken, which I'm usually not a big fan of, and the Orange Beef. I think the majority of our group also enjoyed those two dishes the most. I was somewhat disappointed with the Shanghai Noodles with Shrimp but pleasantly surprised by the Shrimp Lo Mein. The Lo Mein was served with a thicker noodle which added a nice texture to the dish.

: Beef & Broccoli

: Sesame Chicken

: Eggplant in Garlic Sauce

: Chicken with Mixed Vegetables

: Shrimp Lo Mein

: Orange Flavored Beef

: Beef Fried Rice

: Shanghai Noodles with Shrimp

: Fortune Cookies

I would certainly recommend New Yeah Shanghai Deluxe for big groups and someone new to Chinatown. The service and food were both good and was unbelievably inexpensive. I believe it came out to about $16 per person for a great array of Chinese fare. Just be sure to make a reservation in advance and stick to the wine!

New Yeah Shanghai Deluxe

65 Bayard Street (near Mott)

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

2008-11-25T13:45:00.000-08:00

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?

2008-11-24T09:34:00.000-08:00

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

2008-11-21T09:31:00.000-08:00

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!

2008-11-20T09:28:00.000-08:00

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*

2008-11-20T09:27:00.000-08:00

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*

2008-11-20T09:26:00.000-08:00

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?

2008-11-19T09:25:00.000-08:00

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*

2008-11-18T09:24:00.000-08:00

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

2008-11-18T09:23:00.000-08:00

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

2008-11-18T09:22:00.000-08:00

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

2008-11-17T09:17:00.000-08:00

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

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

Whole Wheat Penne a la Vodka with Asparagus

2008-11-14T09:15:00.000-08:00

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

Hoisin Chicken with Steamed Vegetables

2008-11-13T09:14:00.000-08:00

This chicken dish is the second installment of the Healthy Cooking on the Cheap Series and is a simple and quick recipe that you can easily prepare for you and a friend in 30 minutes tops! I don’t know how hectic your weekday schedule is but I know mine is pretty busy and this dish is perfect for a last minute dinner.

I happen to really enjoy preparation of this recipe because of how incredibly easy and fast it is. Often times, the first time I cook a dish it takes twice as long. This is probably common for most cooks because a good cook READS THE ENTIRE RECIPE FIRST. It usually takes at least two preparations to really get familiar with a recipe, which usually quickens the preparation time. But even someone who has NEVER cooked before can make Hoisin Chicken with Steamed Vegetables in their sleep.

It’s fairly common for me to multi-task in the kitchen and this dish complements a busy lifestyle quite well. I recommend marinating the chicken in the Hoisin sauce, or other Asian-inspired marinade you might have on hand, in advance. Most chicken tastes better when it has marinated for a longer period of time, so feel free to let the chicken marinate in the refrigerator while you are prepping your vegetables. I usually tend to throw in whatever vegetables or spices I have on hand to make the dish a little more interesting and spicy, since you all know by now how much I enjoy spicy foods. Some of the ingredients I’ve added in the past are chopped garlic, sesame seeds, sesame oil, sriracha, and hot chili flakes.

I hope you enjoy this recipe and experiment with the ingredients you have laying around YOUR kitchen! Unfortunately I was unable to post the pictures of this dish today but check back tomorrow for photos.

Ingredients

2 tablespoons Hoisin Sauce (can subsitute for Teriyaki, Soy Vey, or your marinade of choice)
3 tablespoons Sesame Seeds (optional)
1/2 tablespoon Chopped Garlic (optional)
1/2 teaspoon Chili Flakes (optional)
3/4 - 1 lb chicken tenders (or chicken breasts cut into bite-sizes pieces)
1/4 cup chopped green onions
1 cup broccoli
1/2 cup chopped mushrooms
1 cup butternut squash (or any vegetable of your choice)
2 cups fresh spinach
1 package pre-cooked brown rice
1 Ziploc Steam Bag
Low Sodium Soy Sauce (optional)
Sriracha (optional)

Preparation

1. Combine the chicken tenders, garlic, Hoisin Sauce, chili flakes, and sesame seeds in a plastic bag and marinate for at least a half hour.

2. Dice vegetables and prepare rice (if not using pre-cooked brown rice).

3. Coat and heat a medium or large saucepan sprayed with Pam. Remove the marinated chicken from the refrigerator and cook in sautee pan for about 3-4 minutes or until the tops of the chicken tenders become less pink.

4. Once the chicken starts cooking through turn the tenders over and add the green onions. While the chicken finishes cooking, microwave the pre-cooked rice and the vegetables (in the Ziploc steam bag) and heat them based on the package directions. Be sure to steam the spinach separately as it takes a very short time to steam.

5. Once the vegetables, rice, and chicken have finished cooking, place 3/4 cup of rice, 1 cup of vegetables, and three chicken tenders in each of two bowls and serve. Feel free to top with soy sauce or sriracha.

Thai Coconut Curry Shrimp with Steamed Vegetables

2008-11-12T09:13:00.001-08:00

Cooking Light

Cooking Light’s Thai Coconut Curry Shrimp, is probably the first Cooking Light recipe that I prepared without any alterations or substitutions. I happened to have really enjoyed the flavors in this dish, though I felt it could have been a little spicier.

This had been my first time ever using red curry paste and I was very underwhelmed by its flavor. Because I tend to like spicier foods, I added some sririacha to the sauce. I would also recommend adding small amounts of Tumeric to spice it up even more.

If you don’t have brown rice on hand or prefer pasta, I suggest using some whole wheat papparadelle and increasing the amount of coconut milk to about 1 1/2 cups, creating more of a sauce. Combining the cooked papparadelle with the shrimp mixture right before serving.

Ingredients

1 teaspoon red curry paste (such as Thai Kitchen or Sririacha)
1 teaspoon sugar
12 ounces pre-cooked (frozen) shrimp
3/4 cup light coconut milk
2 tablespoons fish sauce
1/4 cup chopped green onions
2 cups broccoli
1 cup sliced white button mushrooms
1 tablespoon chopped fresh basil (optional)
1 Ziploc Steam Bag

Preparation

1. Defrost the shrimp, by placing them in a large bowl covered with warm water. Then take off their tails and slice each shrimp into two pieces.

2. Heat the curry paste, fish sauce, and coconut milk in a large nonstick skillet over medium-high heat for about 30 seconds until thoroughly heated. Stir in sugar and sauté 15 seconds.

3. While coconut milk is heating up, place two cups of broccoli and 1 cup of mushrooms in a Ziploc bag. Place pre-cooked brown rice packet and the Ziploc steam bag simultaneously in the microwave and heat based on instructions.

3. Add shrimp and green onions; sauté on a low flame for 2 minutes or until coconut milk appears to be sticking to the shrimp.

4. Remove steamed vegetables from the microwave and sautee with the shrimp until combined.

5. Plate a 3/4 cup of brown rice in each of two bowls and top with 1 1/2 cups of the shrimp and steamed vegetables.

Coconut Curry Shrimp with Vegetables

Nutritional Information*

Calories: 255 (26% from fat)
Fat: 7.4g (sat 2.6g,mono 1.8g,poly 1.9g)

Steamed Vegetables are not included, but can be estimated at about 90 calories per cup.

Healthy Cooking on the Cheap

2008-11-12T09:13:00.000-08:00

Are you a victim of poor eating habits? Don’t let the state of the economy effect your nutrition. I know it’s difficult to eat well and cheaply but cooking is a great way to save on both cash and calories this holiday season. The next three Hartley Confection posts will be dedicated to getting you on track with nutritious meals that are easy to shop for, quick to prepare, and serve both you and a friend!

I have prepared a menu of four nutritious and hearty two-serving dishes that are easy to prepare during a hectic work week. And the best part is, you can buy all of the ingredients in one place…TRADER JOES.

One stop shopping is the best kind of shopping and especially at a jam packed store like Trader Joes. But if you have the time to stop in before work or during your lunch hour, you’re more likely to get in and out with everything you need in a relatively short period of time. Trader Joes is pretty much my home away from home and especially living in Manhattan. As most of you have already found, the produce in ordinary grocery stores are not up to par. Trader Joes not only has fresh produce, but an assortment of inexpensive store brand staple items like simmer sauces and olive oils which make shopping there a pleasure, well except for the lines!

Below I’ve included a full weeks menu of dinners, or leftover lunches and a list of 13 items you will need to prepare these meals. Each dish costs around $12, which breaks down to about $6 per person or portion. If you’re only cooking for one, save the leftovers for lunch or keep each portion frozen separately for up to one month. Though I wouldn’t recommend freezing pasta dishes as the pasta usually becomes soft after it is reheated.

The list of ingredients provided assumes that you will already have a variety of spices on hand such as salt, pepper, curry paste or sriacha, and curry powder. It’s always good to store small amounts of spices in your kitchen, as they bring tremendous flavor to a dish without the added calories. The only item you won’t find at Trader Joe’s are the Ziploc Steam Bags. I definitely recommend purchasing these as they are inexpensive and reusable (though I wouldn’t use one bag more than two times). I prefer to steam vegetables because unlike sauteeing or baking, steaming preserves the vegetables’ nutrients and allows them to keep their bright color.

THE MENU

Thai Coconut Curry Shrimp with Steamed Vegetables

Hoisin Chicken with Steamed Vegetables

Whole Wheat Penne A La Vodka with Asparagus

Curried Chicken Penne (without peach chutney)

THE INGREDIENTS

1 package large frozen shrimp ($9)
3/4 - 1 lb boneless chicken breasts or tenders ($6)
2 pre-cooked packages of brown rice ($3)
1 can chopped garlic ($3)
1 package green onions ($1.15)
1 package sliced white button mushrooms ($1.99)
1 package pre-sliced broccoli ($3.50)
1 bunch asparagus ($2.50)
1 box Flax Seed Penne ($1)
1 14.5 oz can diced tomatoes ($1.50)
1 can Light Coconut Milk ($1)
1 container Half & Half ($2)
1 container Hoisin or Teriyaki (or marinade of choice) ($3.50)
1 package Ziploc Steam Bags ($3.50)

4 Dinners, each serving two people, for a grand total of about $48 (including tax). Stay tuned for the upcoming recipes.

Le Pain Quotidien

2008-11-11T09:12:00.000-08:00

I think it’s safe to say that with a presence in 13 countries, French-trained pastry chef Alain Coumont, has created a pastry empire with Le Pain Quotidien. Le Pain Quotidien literally means “daily bread” and was first started in Belgium in the early 90’s. With 17 locations in New York, it’s hard not to notice this quaint eatery filled with delectable breads and pastries.

Le Pain Quotidien considers themselves a bakery and communal table, which is probably one of my favorite things about this cozy chain. Diners have the option of sitting at smaller private tables or joining others at one large table. On the two occasions I have eaten breakfast at Le Pain Quotidien, I’ve opted to sit at the private tables, though they are quite close to one another. But despite the lack of privacy, the intimate feel of the bakery paired with the rustic breads makes for a perfect weekday or weekend breakfast.

The cuisine is mostly organic and essentially French. Le Pain Quotidien offers an assortment of breads, soups, salads, and eggs for breakfast, but there is only one thing that I return for.

The reason I visit Le Pain Quotidien is for their Two Soft-Boiled Eggs with bread (see below), which makes for a nice 440 calorie breakfast. Not that I wouldn’t enjoy their other offerings, since I’ve never actually ordered anything else, but I just don’t see a reason in trying something new when you the thing you like is just that good.

Two Soft-Boiled Eggs

Broken Soft-Boiled Eggs

Eggs Up Close & Personal

The two soft-boiled eggs delicately sit on their silver pedestals just waiting for me to devour their milky white shells and creamy yolks. Accompanying the eggs are some whole wheat and sourdough bread with an assortment of condiments including Raspberry & Apricot Jams and a some variation of Nutella, but better! Clearly, it’s very difficult for me to even think about ordering anything else on the menu, aside from some coffee, with steamed milk on the side. Though my friend had no qualms in ordering something else and opted for the Organic Black Bean Hummus Tartine with spicy tahini. The presentation was lovely, though I didn’t have any myself.

Organic Black Bean Hummus Tartine

I hope all of you will stop into the charming Le Pain Quotidien in your neighborhood. Please note that the Two Soft-Boiled Eggs, with bread are only served until 12pm on weekdays and 2pm on weekends.

LE PAIN QUOTIDIEN

833 Lexington Ave between 64th & 65th Streets

McDonald’s Breakfast Reviewed

2008-11-10T09:11:00.000-08:00

So I know this blog is supposedly be healthy but on Saturday morning I woke up craving a McDonald’s breakfast. It’s probably been at least a good 13 or so years since I’ve had one, but there was nothing I wanted more at that moment. And I think I’d earned this 1,000-1,200 calorie meal after a whole 13 years of deprivation.

I immediately looked at the clock to check the time since we all know, from the move Big Daddy, that McDonald’s breakfast ends at 10:30am, or so I thought. Luckily on weekends McDonald’s serves breakfast until 11:00am, and I had made it there JUST in time.

Although McDonald’s breakfast menu is a favorite among loyal customers, breakfast items are not served throughout the day. There was talk in 2006 of adding a few breakfast items to the lunch menu, to breakfast fans’ disappointment, never came to fruition. Though the delicious breakfast items are not the only reason customers frequent this fast food haven. And according to the NY Daily News, I’m not the only cost conscious consumer taking advantage of the $3.99 Breakfast Deluxe.

Apparently McDonald’s doesn’t serve anything separately anymore, so I was forced into ordering their Breakfast Deluxe which comes with 3 pancakes, scrambled eggs, a biscuit, hashbrown, and sausage patty. Since I try and steer clear of what I consider “weird meat” I opted to keep my breakfast vegetarian. And I think a sausage patty from McDonald’s definitely falls into the “weird meat” category.

Despite the other wonderful meals that I’d had this past week, this was hands down the most satisfying. The combination of the sweet pancakes (which didn’t even need its usual accompaniments, butter and syrup), buttery eggs, and crisp biscuit really hit the spot. And I had almost forgotten about my adorable, sunny little hash brown, which made for a nice snack later on in the day.

McDonald’s breakfast is always a good idea, in theory, though I’d recommend saving it for special occasions (aka hangovers). Please keep in mind that unhealthy food is necessary, just in moderation.

MCDONALD’S

3rd Avenue between 32nd & 33rd Streets

McDonald's Breakfast

McDonald's Breakfast Deluxe sin Sausage

Yum!

McDonald's Hash Brown

Homemade Egg Sandwich

Lunching at Prune

2008-11-07T09:10:00.000-08:00

PRUNE

I must admit that eating out all the time becomes exhausting! I usually cook at least two times a week, but I’m sure you’ve figured out, by my lack of recipe posts, that I wasn’t doing much of that this week. Wednesday afternoon I was actually taken out to lunch by a business associate that happened to ask me where I preferred to eat. Since these “business” lunches come far and few in between, I decided to take advantage of the opportunity and suggest Prune, a restaurant in the East Village that I’ve been wanting to visit for quite some time.

Prune is a quaint small eatery on East 1st Street that seems to blend in with the rest of the small neighborhood shops. It’s likely that you’d walk right past it, dismissing it as a boutique, if you hadn’t heard of it. Prune dishes out an eclectic mix of American cuisine and entertains a limited lunch menu consisting of about eleven “main courses”. Prune also houses a small bar that I hear serves up a mean Bloody Mary.

It seemed that my business associate and I were the only ones that were potentially doing business in what now appeared to be a 26-seater hang out. The other patrons were adorned in their street clothes and having leisurely lunches over coffees, newspapers, and political conversations.

Though we weren’t all business, we certainly knew what we wanted to order as soon as we sat down. I ordered a tap water and my colleague ordered an Iced Tea. The Iced Tea was served with a small shot-like glass of simple syrup, which I had never seen before. Apparently Bobby Flay’s Bar Americain serves their Iced Tea in the same manner. Our drinks were brought out with what I’d consider an amuse-bouche of celery, olives, and a side of sea salt. According to Wikipedia, an amuse-bouche is a single, bite-sized hors d’œuvre. Amuse-bouche are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are according to the chef’s selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef’s approach to cooking.

We started with the Empress Crab Claws that were served with tabasco butter. Although I felt the tabasco butter was a bit overwhelming for the delicate meat of the crab, a sprinkle of lemon greatly enhance its flavor. I happened to like the way they were served, as the flesh of the Crab Claw seemed to slide right off its cartilage. Though I don’t think my colleague had as easy a time with them.

For our “main courses” we ordered the Grilled Tuna Club and the Beef Brisket. The Tuna Club was good, though it lacked an appropriate portion of Tuna. It also seemed that the Tuna Club was served on two different pieces of bread, one being sourdough and the other white toast. Though this didn’t bother me too much, the sandwich was good. But Prune’s french fries were probably the highlight of the meal for me. The french fries were perfectly crisp and salty, similar in style to McDonald’s french fries. My colleague’s beef brisket was good, though I found its flavoring somewhat overpowering. But the meat was certainly moist and falling off the bone as a good brisket should be.

Overall, I enjoyed lunch at Prune, though from what I hear, Brunch is what they are best suited for. I initially heard of Prune because of their rave Brunch reviews. Although I hear there is a long line for Brunch, I’m sure it’s worth the wait.

PRUNE

54 East 1st Street

(between 1st and 2nd Avenue)

Amuse Bouche?

Empress Crab Claws with tabasco butter

Grilled Tuna Club On Sourdough with aioli and arugula

Beef Brisket, Braised with Spanish paprika & rosemary

Crystalized Ginger

Le Check

Prune's Bar

Prune's Kitchen

What is Pure Food and Wine?

2008-11-06T09:09:00.000-08:00

Last night I unexpectedly found myself dining at Pure Food and Wine. Although I’d passed by there dozens of times, the idea of eating “Raw” Vegetarian cuisine never seemed too appealing. But to my surprise, I had a fabulous dining experience.

Pure Food and Wine considers themselves New York’s premier “raw foods” restaurant, utilizing organic seasonal fruits, vegetables, nuts, and seeds to create a unique, award-winning experience (and yes this was directly taken from their website). Pure Food and Wine classifies “raw” as keeping all of the ingredients under 118 degrees. Apparently this preserves food’s natural enzymes which catalyze digestions. Wheat, dairy, soy, and refined sugars are naturally omitted in raw food preparation. Pure Food and Wine’s website even sells the book “Raw Food Real World” for people seeking more information about the “raw” lifestyle.

This site clearly does not do the restaurant justice. The words raw and vegetarian completely turn me off and I’m sure that most discerning New York diners feel the same way. But don’t be fooled by their lack of protein packed dishes. Pure Food and Wine’s “raw” plates tantalize the senses in a way you’d never expect from a vegetable. Unfortunately I did not bring my camera with me last night so you’ll have to use your imagination.

We began our night with a few glasses of wine at the bar. The bartender was incredibly knowledgeable and helped us make our selections with a few tastings. After trying the Malbec and the Zinfandel, I went with the Malbec and my friend chose the Cote Du Rohn, which were both very tasty. The Malbec was incredibly smooth and maybe one of the best I’ve had to date. The bartender was nice enough to serve us a complimentary variety of olives bathed in fresh herbs, pickled onions, and olive oil which enhanced the flavor of the wine.

After moving to a table, we were overwhelmed by raw selections. Both being fanatical non-vegetarians, we weren’t quite sure what to order. The waiter gave some great suggestions and we decided on the following plates:

- Winter Salad of Mache, Frisee, & Wild Arugula served in a Walnut Birch Vinaigrette with Long Island Apples, Candied Walnuts, and Key Smoked Cashews

- Plate of Assorted Cultured Doctor Cow Nut Cheeses with Pistachio Crisps, Honeycombs, and Lingonberries

- Zucchini & Local Hot House Tomatoes Lasagna with Basil Pistachio Pesto, Sun Dried Tomato Sauce, & Pignoli Ricotta

I have to say that all three dishes exceeded our expectations. We started with the Winter Salad which had a great mix of ingredients. The saltiness of the cheese perfectly complimented the sweetness of the apples and candied walnuts. We then dabbled with the playful cheese plate. This stunning dish had a variety of three hard and soft cheeses accompanied by honeycombs, lingonberries, and a puree of what tasted like apple and horseradish. We experimented by creating different combinations of salty cheeses and fruity compotes, each with its own unique flavor.

Our final dish was the Zucchini Lasagna. Although the waiter had mentioned that the lasagna was Pure Food and Wine’s signature dish, I wasn’t expecting anything out of the ordinary. But when the $26 lasagna was brought to our table I couldn’t believe my eyes. Between the raw glistening red and yellow tomatoes and the bright green color of the zucchini, I thought twice before going ahead and piercing it with my fork. The lasagna was quite a vision, adorned in red and green. I’ve never really seen lasagna that wasn’t dosed in heavy mozzarella cheese and think processed sauce. But I quickly dismissed its aesthetic nature and dove right in. It was just as heavenly as it appeared and i savored every bite. The blend of pignoli, ricotta, pesto, and sun dried tomatoes was truly harmonious.

After the lasagna, I was too satisfied to have anything more. Although we skipped dessert, I’ll most definitely be returning for another Pure Food and Wine experience. If you can bear the raw and vegetarian vibe, or are even willing to try, I would take a trip over to Pure Food and Wine. It might surprise you.

Pure Food and Wine

54 Irving Place (between 17th & 18th)

My Trip to the Food Network

2008-11-05T09:09:00.000-08:00

Jacob Schiffman, Jessica Levine, & Mike Baru. And Yes I'm holding Edible Flowers!

As many of you already know, it has always been my dream to work for the Food Network. And although I previously worked in the same building as the Food Network, let alone the same elevator shaft for two and a half years, I had yet to take the grand tour. Luckily, my friends Jacob Schiffman and Mike Baru were able to give me an exclusive behind-the-scenes look at the infamous Food Network test kitchen.

Of course the day I came to visit 95% of the chefs were out shooting in other locations. But despite the lack of chefs, this tour was just as exciting. As I rode the elevator up to their floor, I could hardly contain myself. To most people this trip would seem like any other day, but to me it was like taking a trip to Jerusalem!

First, I was taken through their corporate office. After walking past a handful of cubicles, I noticed the offices of Bob Tuschman (Senior VP of Programming & Production) and Susie Fogelson (VP of Marketing). These names would not resonate with most people, but I knew and appreciated their hard work and dedication in making the Food Network what it is today. And then out of nowhere, came Bob Tuschman himself! I must admit that I was slightly starstruck though I kept it to myself. And for those of you who don’t know Bob Tuschman, he is the man behind “The Next Food Network Star” as well as one of the judges.

So we kept walking and eventually made our way up to the test kitchen and live studio. And oh were they glorious. I definitely would have like to see some cooking, but I figured I’d take what I could get. The chefs that were in the kitchen that day were certainly getting a kick out of me taking pictures of an empty kitchen. But I clearly didn’t let them bother me and went on snapping pictures.

They certainly have EVERYTHING in that kitchen. I’d be curious to see what they didn’t have. My favorite part was Jacob’s “office” which you can see in the picture below. I think he had EVERY condiment anyone could ever want. And condiments are my favorite, so clearly this made me very excited; excited enough to take a picture of him and Mike in front of them.

After visiting the test kitchens Jacob took me back to the studio where they film Emeril Live and Iron Chef America. The studio definitely seemed smaller than I had imagined. And again, to my disappointment, there was nothing too exciting going on there, except for a bunch of kids getting their own little tour.

Next came the Food Network Library. I wish that I had access to that library. It was incredible how many books they had on various types of cuisines from locations all over the world. I’m sure if I had access to these books my recipes would be A LOT more interesting.

So after the library, my tour came to an end. Hopefully I’ll be able to make a second trip over there and see some of the magic that happens behind the scenes. But until then, feast your eyes on some of these shots:

Food Network Test Kitchen

More of the Food Network Test Kitchen

Mike Baru & Jacob Schiffman

The Food Network Library

Production Equipment for Emeril Live

Pecan Date Pie

2008-11-04T09:07:00.000-08:00

Seeing as Thanksgiving is right around the corner, I thought I’d try out a new spin on the old favorite, Pecan Pie. But to my disappointment, my first Pecan Date Pie was quite a disappointment. As usual, I’d used a Cooking Light recipe and didn’t change a thing. I had an extremely difficult time making the crust, as it seems most other reviewers of this recipe had. But overall, I felt Cooking Light’s Pecan Date Pie was way too sugary. Granted I’d never tasted Pecan Date Pie, let alone Pecan Pie, but there’s no way that this is what it was supposed to taste like. My Dad told me that the morning after he’d tried a piece, he had had a diabetic attack because he was not used to eating that much sugar.

Although the Pie was mostly terrible, I felt the use of dates gave the pie a nice consistency and texture. Below is my recommendation on what a better Pecan Date Pie would taste like, though I have not tried it out myself. I increased the amount of Pecans, completely changed the crust to incorporate even more Pecans, and tried to use less sugar and whole eggs. I hope this proves to be a better tasting and more healthy recipe!

Yield

10 servings (serving size: 1 wedge)]

Ingredients

Crust:

1 cup whole wheat pastry flour
1/4 cup pecans
1/8 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
2 tablespoons maple syrup

Filling:

1/2 cup whole pitted dates, chopped
1/2 - 3/4 cup chopped pecans
3/4 cup light corn syrup
1/2 cup packed brown sugar (can also substitute for Splenda Brown Sugar)
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs and 3 egg whites

Preparation

1) Preheat oven to 325°.

2) To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, pecans, and salt in a food processor; process until pecans are finely ground. Add butter; pulse 4 times or until mixture resembles coarse meal.

3) With processor on, slowly add 2 tablespoons syrup through food chute, processing just until combined (do not form a ball). Place dough on a lightly floured surface; knead lightly 4 or 5 times (dough will be sticky).

4) Keep dough whole if you plan on making a 9-inch pie. If you plan on making miniature 5-inch pies, then break dough into three pieces, cover in plastic wrap and refrigerate for 10-20 minutes. The dough become harder when refrigerated which makes it easier to mold.

5) Roll out one piece of dough between the plastic wrap into a circle large enough to cover the pie pan by about 2 inches (whether it be a 5 or 9-inch pie pan). Then, plastic-wrap side up, place the rolled dough into the pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan. Fold edges under; flute. Then repeat with other two dough pieces.

6) To prepare filling, sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended.

7) Pour mixture into prepared crust. Bake at 325° for 45-55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. Please note that the amount of time the pies bake for will remain the same whether you are making a 5 or 9-inch pie.

Ingredients for Pecan Date Pie

Chopped Dates

Pre-Pecan Date Pie

Pecans, Dates, & Pie Crust oh my!

Raw Pecan Date Pies

Tah Dah!

Alzheimer's Dinner at L'Allegria

2008-11-03T09:01:00.000-08:00

Saturday night I was privileged to have dinner with a team of runners coming from the Alzheimer’s International organization in London. The team was gearing up to run in the NYC Marathon and were nice enough to invite our Junior Committee to attend their pre-race dinner at L’Allegria. The Junior Committee members who attended were Meghann Mckale (JC President), Kim Rossi (JC Community Service Chair), Jeff LeBlanc (JC Treasurer), and myself (Memory Walk Chair).

L’Allegria is an Italian restaurant located in the heart of the theater district and has been in business for over ten years. Although this quaint Italian bistro has been renamed Pastafina, its menu and decor have remained the same. L’Allegria offers two different prixe fixed dinners in addition to their regular menu. One option is a 3 course all you can eat pasta dinner for $21.95. The other is a 3 course meal for $25.95 offering a variety of fish, chicken, lamb, and pasta dishes. As an alternative, you can order a lobster dish under the prixe fixed menu for an additional $7. Both prixe fixed meals include coffee and tea. L’Allegria also offers a 20% discount to large groups and NYC Restaurant Cardholders.

Before visiting L’Allegria, I did a little bit of backround research to see what fellow diners had to say on Menupages, Yelp, and The Spotlight with Sean Taylor. Despite the sites’ consensus of mixed reviews, the menu looked delicious and I was looking forward to meeting the International Alzheimer’s members. Though the one thing everyone had recommended was the pizza.

Admittedly, the evening got off to a rocky start, due to a seating mishap. Unfortunately the private room we were promised was unavailable, so our group was split into three separate tables. Though after we had finally been seated, we quickly put the issue behind us. Our table was split between marathon runners and non-marathon runners which were mostly Junior Committee members. Out of the four JC members, Jeff was the only true runner, having run an amazing 38 marathons in various cities. Though he wasn’t running in the NYC marathon, he definitely qualifies as the most accomplished runner I’ve ever known.

The non-NYC Marathon runners at my table began their meal with a glass of wine. When our waitress placed a basket of bread on the table, we (the Junior Committee members) ironically went right for it, and joked about how the runners were likely to need the bread more for their upcoming run or trek, in my opinion. The bread, for an italian restaurant, had an interesting texture reminiscent of both a naan and flatbread. The bread was served with a mixture of olive oil blended with rosemary and a sweet balsamic vinegar that rested at the bottom of the bowl in which it was served. The combination of the oil and vinegar was unique and quite delicious.

Meghann, Kim, and I started our meals with salads, which were served in very generous portions. I had ordered the Gorgonzola Salad and substituted the mixed greens for arugula, a classic Jessica request. For those of you who don’t know me, I am constantly altering the dishes I order. I think I just like to put my own little spin on everything I eat. But most restaurants in New York City are used to these slight changes, though there is always the restaurant that refuses to change anything in order to preserve the artistic genius of the chef. And I can most definitely respect that.

But returning to the salad… I had specifically asked for the dressing on the side and was glad I did, since I found it to be quite bland. Though after drizzling the salad with some of the sweet balsamic vinegar, it was near perfect. The Gorgonzola wasn’t too sharp and blended nicely with the artichokes, sweet balsamic, and the bitterness of the arugula. Kim and Meghann had ordered the Caeser Salad which didn’t seem like anything out of the ordinary. Though I didn’t notice any Parmesan shavings, which happens to be my favorite part. And, I’d like to note that no fresh ground pepper was offered to us. But to be fair, I was warned of poor service in previous reviews of L’Allegria.

For my main course, I ordered the Pollo Di Castelli which both looked and tasted very good. The chicken, which was sauteed with mushrooms and artichokes, was served with a side of stringbeans, carrots, and potatoes which accompanied the dish quite nicely. One committee member ordered the Gnocchi Bolognese. The texture of the gnocchi was light and tasty, though I felt the meat sauce could have been richer to give more balance to the dish. Another committee member ordered the Salmone Alla Senape which looked delicious, though I did not try it myself. One of the runners ordered the Penne Pomodoro Basilico, which appeared to be cooked to a perfect al dente.

Due to the large portions, we did not order dessert, though it had been included in Kim’s meal. I believe the dessert she’d chosen was the Tortoni Italiano, though I’m not quite sure, as I wasn’t too interested in dessert at that point.

We ended the evening over coffee and conversation about the marathon. And despite the fact that all of us were unable to sit together, it was a very enjoyable dinner. I was able to have a good meal with some great people who also share my passion in fighting Alzheimer’s disease. I would certainly recommend L’Allegria for a pre-theater dinner. Though the next time I return, I’ll have to try the pizza.

L’Allegria

623 9th Ave (at 44th Street)

: Gorgonzola Salad

: Pollo Di Castelli

: Salmone Alla Senape

: Penne Pomodoro Basilico

: Gnocchi Bolognese

Corner Bistro

2008-10-31T08:52:00.000-07:00

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

Look at that height

Just a regular burger

Fries

Laut Reviewed

2008-10-30T08:52:00.000-07:00

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

Pineapple Fried Rice

Moroccan Chicken

2008-10-29T08:51:00.000-07:00

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.

: Cooking Light's Morrocan Chicken

: Sauteed Onions

: Browned Chicken

: Onions & Spices

: Butternut Squash, Onions, & Spices

: Moroccan Chicken Braising

: Moroccan Chicken with Brown Rice

Moonstruck Reviewed

2008-10-28T08:48:00.000-07:00

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

Memory Walk, a Huge Success!

2008-10-27T08:48:00.000-07:00

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.

: Junior Committee Table

: Alzheimer's Advocates

: Alzheimer's Advocates & Junior Committee Bags

: Missy Singer, Jessica Levine, & Lindsay Trust

: Dedicated Walkers

: Memory Walk Donation Flowers

: Alz Walkers

: Ralphy Fights Alzheimer's

: More Linds, Jess, & Missy

Organic Beer Bash Today from 12-4

2008-10-25T08:47:00.000-07:00

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!

Memory Walk 2008

2008-10-24T08:46:00.000-07:00

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