September 2009
12 posts
1 tag
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12 tags
Colorful Market Cooking
One of my dear friends, Noa, introduced me to the market in Grand Central Station. Prior to that, I didn’t think shopping for fresh goods in a train station was rational, but boy was I wrong! She introduced me to the market a few months ago and I wrote about it here. This time, I went back to Koglin Royal Hams and got the same delicious veal brats as last time as well as the Swiss cheese...
7 tags
Jewish "Soul" Food
The first time I ever cooked something (baking doesn’t count) that made someone say “Wow! This is good! What on earth is this and how do you make it?” was when I made Kasha Varnishkas for my roommate, Kim, in college. Now I think I managed to screw that one up by adding about 6 cloves are garlic (I learned), but I think Kim saw the hope. She has since begun cooking this dish...
15 tags
Korean BBQ
Thanks to my best friend from growing up, I LOVE Korean food. Of course, this is quite a bit of a quandary since I’m allergic to peppers and Koreans LOVE their peppers. Luckily I have been able to successfully avoid them by knowing what to order… kind of.
Mike and I decided to eat in Koreatown after a very successful shopping trip at JC Penney (my new favorite store… who...
30 tags
Taste The West Village (Pictures Fixed!)
(Sorry about the pictures in the original post. Picasa seems to have a glitch in the html structure right now. AKA “red x of death.”)
There was a fundraiser in the West Village this past Sunday to support two public schools (P.S. 3 and P.S. 41) called Taste The West Village. I’m pretty sure I first heard of this through a new food blog I am reading: Wined & Dined. ...
6 tags
An excuse to use adorable poachers
So upon a shopping spree at Broadway Panhandler (thank you Lori for turning me onto this store!) I found these adorable egg poachers. They’re cracked egg shaped silicone bowls that you float in boiling water to perfectly poach an egg. I was looking for a good excuse to use them, so a night without dinner plans proved perfect.
I heated up soba (buckwheat) noodles and some frozen veggie...
10 tags
Goin' Greek
Mike and I decided to treat my dad to dinner at Uncle Nick’s, a Greek restaurant that just opened up this second out post at 29th and 8th Ave (their original is in Hell’s Kitchen at 51st and 9th).
We started with the four dip sampler: Tzatziki (yogurt, garlic, and dill), Tarama (roe dip), Melitzanosalata (eggplant and tomato dip) & Scordalia (garlic and potato dip). Our favorite...
8 tags
Classic Tello's
We were walking up 8th Ave in Chelsea looking for Italian. The menu at Tello’s looked good and it had an old fashioned Italian eatery look to it. So we tried it.
I ordered the “Tello’s Favorite” which was Braciole & Gnocchi consisting of rolled beef stuffed with prosciutto, parmesan, garlic, bread crumbs, braised in a fresh tomato sauce. The gnocchi was some of the...
5 tags
So where is the bacon, lettuce, and tomato?
After a few comments, I realized that I forgot to explain BLT!
BLT stands for Bistro Laurent Tourondel. Laurent Tourondel is a famous chef who has 5 BLT restaurants and a place called Fish Shack. I have personally been to BLT Steak, BLT Fish, and BLT Prime. BLT Market is next on the list!
I have always had great meals there and the popovers stuck out in my head from my very first BLT dining...
7 tags
Toys and Popovers Make Everything Better
I had a pretty disappointing day on Tuesday, and since I had been craving BLT popovers for about a week (since Lori gave me a popover pan for my birthday), I decided I would make them to cheer myself up. While I was shopping for the ingredients at the store, I also decided that it would be fun to make a squash and apple soup with my new favorite kitchen toy, my immersion blender. New cooking...
7 tags
"Thank You"
I had heard good things about a newly opened an Asian flavored inspired sandwich shop in Hell’s Kitchen: Xie Xie (which means “thank you” in Mandarin… thank you website for the translation). The inside was stylish and trendy.
I ordered the Sweet Glazed Pork sandwich, which comes with sweet and sour condiment and was supposed to come on a Chinese bun, but they ran out,...
8 tags
Back to drinking... sorta
It was a beautiful night in NYC on Saturday, so Mike and I decided to make some sangria and sit out on the balcony to enjoy it. We had some 2/3/4 Buck Chuck (aka Charles Shaw red wine from Trader Joe’s) that we decided to use with fruit, liquor, and a special ingredient. My mom had given me a Vinturi Wine Aerator. Now this thing is awesome. It makes any wine just taste better. (Side by...