June 21, 2011 · 8:46 am

recipe goodness :: the ultimate summer slaw

The ultimate slaw

The ultimate slaw

Creamy cole slaw {you know, the kind you see at delis} is a dish that sneaks its way into one too many BBQs. It’s soggy. It’s flat. It’s so easy to improve on. The thing about cabbage is you can feed A LOT of people with one shredded head and very cheaply too. So if you get a little creative, you can actually create a spectacular side on a budget. I love using red cabbage — it’s purple for pete’s sake and you can’t get much cooler than that! I also love using thinly sliced radishes for a peppery bite and running a few carrots through the food processor sideways so you get thin rectangles and not just shredded carrots. So much color, so many textures and a mix of crunchy, vibrant, flavorful goodness. Two important notes: 1) I highly recommend making this with a food processor — it comes together in a matter of minutes with all the chopping that needs to be done; and 2) make this 24 hours in advance if you can — it softens the cabbage a bit and really lets the flavors come together. Plus it’s one less thing you have to worry about on party day.

The Ultimate Summer Slaw

1 cup mayo
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
2-3 jalapenos or red chilies
1 head of red cabbage, chopped thinly
1 bunch of radishes, sliced
2 carrots, quartered then sliced lengthwise
Salt and pepper to taste

  1. Combine all ingredients except cabbage, radishes and carrots in a food processor or blender and blend until smooth. Set aside.
  2. Shred cabbage in food processor by cutting the head into quarters and feeding through the tube using the shredding attachment. Add to a very large bowl.
  3. Wash radishes and remove tops and roots. Feed through food processor tube using the slicing attachment to get 1/8-inch thick slices. Add to the cabbage in the bowl.
  4. Peel and remove tops of carrots. Depending on length of carrots, cut the length into thirds or quarters so you get 2 inch long pieces. Feed through the food processor tube horizontally with the slicing attachment so you get 2-inch long rectangular slices. Add to the cabbage and radishes.
  5. Pour mixture from step 1 over the top and mix thoroughly. Salt and pepper to taste.
  6. Add to large zip lock bags or cover the bowl and let chill out in the fridge for 24 hours if you can to really get a great mix of flavors.

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June 17, 2011 · 11:04 am

Do This! Edible’s Eat Drink Local Week Kicks off this Saturday

Eat Drink Local Week 2011

Local. Local. Local. We at 8.ate@eight and Freshocracy think Local is where it’s at. Not only are there amazing foods being harvested within 250 miles of NYC, but there are amazing people doing things with this food {and drink}. This is one of my favorite weeks in the city each year — everything from local oysters to local brews are being showcased in a series of seriously summery shindigs. So clear your calendar and devour all the goodness coming our way from Edible’s Eat Drink Local Week!

Saturday June 18th — Festival of 7 Ingredients

Those are seven stellar spring foods–in this case strawberries; peas; chives and green garlic; rhubarb; lamb, oysters and yogurt–produced or farmed or fished locally. Each has delicious stories to tell, and to jump start Eat Drink Local Week Edible Manhattan is hosting a festival and tasting (oyster stew! green garlic and chive quesadillas! spicy lamb salad with pea greens!) and includes wine from Wolffer Estate in Long Island and beer from Kelso of Brooklyn.

When: Saturday 6/18 6 to 9pm
Where: OpenHouse Gallery in SoHo at 201 Mulberry Street
Tickets: $25  HERE

Wednesday June 22th — Taste of Greenmarket

The benefit of all benefits to raise money for the Greenmarket Youth Education Project. Just check out this incredible lists of chefs:

Michael Anthony of Gramercy Tavern
Dan Barber of Blue Hill & Blue Hill at Stone Barns
April Bloomfield of The Spotted Pig, The Breslin & The John Dory Oyster Bar
Marco Canora of Hearth & Terroir
Mary Cleaver of The Green Table & The Cleaver Company
Marc Forgione of Marc Forgione
Alex Guarnaschelli of Butter
Kurt Gutenbrunner of Cafe Kristall, Cafe Sabarsky, Blaue Gans & Wallsé 
Rick Hickman of The Green Table & The Cleaver Company
Lauren Hirschberg of Craftbar
Peter Hoffman of Savoy & Back Forty
Patti Jackson of I Trulli
Gabriel Kreuther of The Modern
Bret Macris of Rose Water
James Meehan of PDT
Marc Meyer of Cookshop, Five Points, & Hundred Acres
Marco A. Moreira of Tocqueville Restaurant
Deborah Racicot of Gotham Bar and Grill
Julie Reiner of Clover Club & Lani Kai
Aaron Sanchez of Centrico
Justin Smillie of Il Buco
Bill Telepan of Telepan
Karl Franz Williams of 67 Orange Street
Galen Zamarra of Mas (farmhouse) & Mas (la grillade)

When: Saturday 6/18 6 to 9pm
Where: Studio 450 450 West 31st Street, New York, NY
Tickets: $225 General Admission 7 to 10 PM; $350 VIP Tasting 6 to 10 PM Purchase tickets

June 26th — Beer and BBQ

Beer and barbecue at Townline BBQ in Sagaponack to kick off Eat Drink Local on the East End. Look for all seven ingredients, including a roasted lamb with yogurt and chives, smoked oysters, plenty of peas and strawberry-rhubarb something.

When: Sunday 6/26
Where: Townline BBQ in Sagaponack
RSVP: call Townline, 631.537.2271, or buy your tickets here.

JUNE 29 — Meet Your Maker

“Meet Your Maker”: a local food and drink artisan tour at the Brooklyn Brewery. In celebration of Edible’s Eat Drink Local Week Edible is teaming up with The Brooklyn Brewery, Blue Bottle, Brooklyn Winery and Mast Brothers Chocolate for a night local food tours and beers.  $15 gets you a tour of one of four businesses and a gathering at the Brewery for beers afterwards.

Where: The Brooklyn Brewery, 79 N 11th St, Brooklyn
When: Wednesday June 29th, 6 to 9pm
Tickets: Reserve your space here.

JUNE 29 — Strawberry Social

The Strawberry Social: to raise funds for Food Systems Network NYC at La Plaza Cultural Community Garden.

Where: La Plaza Cultural Community Garden; 9th St. and Avenue C
Tickets: $50 Reserve your space here.

JUNE 30 — Oyster and Beer Party

A Long Island oyster and beer party to end Eat Drink Local, at Jimmy’s No. 43. This all-you-can-eat event will offer up precious Blue Points along with “Naked Cowboy Oysters,” wild-harvested bivalves named after the infamous Naked Cowboy himself (heads up, word is he will be making an appearance).  Craft beer and wine (sourced from the East End of Long Island) will be available for purchase.  Featured beer will include Greenport’s Duck Porter, and wines will be from the Paumanock region vineyards.  Notable shuckers will attempt to dethrone Jimmy’s No. 43 champ, Eddie “Oysters,” winner of the 2010 NYC Food Film Festival’s Great New York City Shuck and Suck.

Where: Jimmy’s No. 43
When: Thursday, June 30; 5 to 10pm
Tickets: $35 Get your tickers here!

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June 14, 2011 · 9:39 am

Vinegar Hill House is a Sweet Spot for Supper

Vinegar Hill Specialty Cocktail: blanco tequila, curacao, lime, grenadine

Vinegar Hill Specialty Cocktail: blanco tequila, curacao, lime, grenadine

 Vinegar Hill is not a Brooklyn neighborhood you hear much about — perhaps because it only stretches for about six blocks and is neighbored by the more buzz-worthy DUMBO. But if you have thus far overlooked this charming area, I suggest you take a stroll through this historical corner {and more strongly suggest you don’t wear cobblestone-unfriendly heals when you do.} The neighborhood feels a bit like you have traveled back in time with Federal style homes, quiet sleepy brick-laid streets and a few storefront gems that sit happily on a mostly residential row and look like places you could buy an antique musket from the Battle of Vinegar Hill during Irish Rebellion of 1798 {and now you know where the hood got its name.}

But my first trip to Vinegar Hill was not prompted by an historical expedition. Rather, it was to grab dinner at the equally as charming and most definitely delicious Vinegar Hill House. The copper-topped bar and copper-haired-bearded bartender was a quick conduit to a warming-first impression. The cocktail menu is simple in length, but lists an inspired concoction of choices. After a brief chat with said bearded bartender, he pleasantly described  his affinity for Despues del Ensueno {pictured above} — delightful on that humid summer eve.

The dinner menu did not disappoint either. Special app of the night: house-cured ham. It was so good I ate it too quickly to take a picture — professional mishap #1. We also sampled the farmstead cheese & salumi platter with homemade crackers and a pickled quail egg. With duck pate rounding out the selection, this clearly was not just another cheese platter and we were better for it.

Vinegar Hill Cast Iron Chicken

Vinegar Hill Cast Iron Chicken

Feeling old-world New York, I could not resist the Cast Iron Chicken. It comes straight out of the brick oven piping hot with the danger of searing your arm if you mistakenly touch the pan as you gleefully dig into the juicy, buttered bird — professional mishap #2. But it was well-worth the lasting burn mark. If you want to go for a safer eating option, try the Mezze Maniche — a shorter version of the always popular rigatoni that is stopped with a lovely pork ragu.

Vinegar Hill Mezze Maniche with Pork Ragu

Vinegar Hill Mezze Maniche with Pork Ragu

The Skim: Getting out of the city slog doesn’t have to mean you need to travel to the Hamptons. Spend the summer visiting some of New York’s less-trafficked neighborhoods to digest a little historical charm and a fantastic meal for the evening. Vinegar Hill House is only a short walk from the river, so it also lends itself to being a great place to start the night before a NYC skyline stroll along the Brooklyn waterfront or before attending a bargemusic concert under the great Brooklyn Bridge.

Map: 72 Hudson Avenue, Vinegar Hill, Brooklyn
Reservations: Taken for 4+ Sun-Mon; 6+ Sat/Sun Brunch
Phone: 718-522-1018

Other Favorite Brooklyn Haunts:
Under the Bridge, Brooklyn Ice Cream Factory Treat {Post-VHH Dessert!}
18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau
Rustic Space Features Really Good Wood-Burning Oven Pizza @Roberta’s
Blue Bottle Coffee Brews One Brilliant Cup at a Time
A Better Brooklyn Breakfast @ Dizzy’s Finer Diner 

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June 10, 2011 · 11:36 am

Do This!: Freshocracy Greenmarket Cooking Demo This Sunday

Freshocracy

NYC’s local farm-to-table
grocery and recipe delivery service. 

The tools to put better meals on your table. 

“Freshocracy takes real ingredients, from real local farms, and wraps them in a bow with a recipe card that promises success at the table.”
— Keith Gibson, Grazin’ Angus Acres Farm

Come Meet and Try Freshocracy!

When:  Sunday 6/12 from 12-2pm
Where:  77th Street Greenmarket (@Columbus Ave)
What:  Christina and Andreas will be running a cooking demo of their favorite Freshocracy recipe: Ostrich Tacos with Lime-Pickled Radishes
Why:  Why not?!
  • Meet Christina (or just say hi)
  • Watch, taste, ask questions, ooh and ahh
  • Introduce neighbors and friends to the new farm-to-table delivery service that so many New Yorkers have come to know and love!
  • Meet the farmers who are working hard each week to bring you such amazing seasonal farm-fresh food!
  • Did we mention free food?
See What People Are Saying About Freshocracy:

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June 9, 2011 · 9:00 am

Do This!: Get Back to Your Roots

Get Back to Your Roots

Get Back to Your Roots

There is something very gratifying about growing your own greens. Herbs, flowers, veggies, whatever. I must have acquired this love to ‘putz’ in the garden from my Italian father, who can almost always be found in this worn-out threads strolling the beds, pulling weeds, watering the seedlings and making our backyard look lush.

But there is more than just beauty to growing your own garden — it is quite a practical thing to do. During the summer, I often want to make a simple tomato and basil salad or fresh salsa for a BBQ.  But as I stroll through Whole Foods, I realize how quickly these things add up — a pint of tomatoes for $3.99, large bunches of parsley, cilantro basil and mint for $1.99 each {and 1/8 of which I actually need and end up wasting the rest}. The benefit of growing a few simple herbs that you like to use all the time is your own free herb aisle that costs you nothing more than a few seeds {or seedlings} and will last you from spring to late fall.  And let’s be honest, it’s more effort to go to the store to buy these things than it is to sprinkle a little water on your plants each day so that all you have to do is snip off what you need whenever your cooking heart desires.

Even if you don’t have much space {concrete jungle dwellers}, all you need is a few window boxes or small pots and you’re set. For most things you do need sunlight, but a few herbs will do just fine on a windowsill if that’s all you have access to.

Here’s what you need to get started:

  1. Small plastic cups and plastic wrap {if starting from seeds}
  2. Window boxes or pots {if starting from seedlings and to transfer your seeds to once they become seedlings. You can usually fit 2-3 kinds of herbs side by side in a window box depending on how long it is. And 1 herb per round pot.}
  3. Potting soil {the kind with time-releasing nutrients is great so you get the benefit of rich soil over a few months}
  4. Water {of course}
  5. Your own two hands 🙂
If you plant nothing else, plant these:
  1. Basil {really hearty and goes great on lots of summer veg}
  2. Thyme {perfect on sauteed/grilled mushrooms, zucchini, chicken. will continue to grow inside through the winter. }
  3. Rosemary {my favorite herb! will continue to grow inside through the winter}
  4. Sage {BBQ chicken’s favorite friend!}
  5. Mint {will keep coming back in your pot EVERY year. even after it dies in the winter. That’s an easy one!}
  6. Strawberries {surprisingly easy to grow in a pot. and what a treat!}
  7. Arugula {small leaf lettuce is really easy to grow in a window box — and SO much more flavorful}
  8. Parsley and Cilantro {don’t you just hate buying an entire bunch when you only need a little}
  9. Grape tomatoes {if you have sunny outdoor space for a really large pot, you will get hundreds of little juicy tomatoes off 1-2 vines. I eat them like candy!}
Tips:
If you have the patience to start seeds in a small plastic cup with a little soil, it’s awfully gratifying to see them sprout up. Most seeds only take 1-2 weeks to germinate, so even though it’s already June, you can still start some herbs that don’t need to grow as tall as tomato plants — like basil or parsley.
  1. Get a baking sheet and line it with a plastic cup or small pyrex dish for each plant. Fill it about 3/4 of the way with light, fine soil and place your seeds on top evenly spaced.
  2. Follow the directions from your seed packet, but it will probably tell you to cover the seeds with 1/8-1/4 inch of soil. Add water to soak the soil and then cover the cup with plastic wrap and use a rubber band to secure the wrap to the sides. This will create your own little greenhouse to trap moisture and heat and help the seeds grow {especially if starting in April or May before it’s warm outside}. Add more water each morning if needed to keep the soil moist.
  3. If you start in April/May before it’s warm, keep these inside, but whenever you get a warm day you can easily transfer all the cups on the sheet to a sunny spot outdoors to benefit from the natural heat/sunlight. If you’re starting now, you can place the cups outdoors. Just make sure they are covered so the birds don’t get them!
  4. Once your seeds become ~2-inch seedlings, transfer them to a larger pot with soil and let them spread their roots!
First Strawberry of the Season!

First Strawberry of the Season! (June 7th)

City Herbs

City Herbs

Sweet, Sweet Tomatoes

Sweet, Sweet Tomatoes

Recipes to Showcase Your Home Garden:
Creole Roasted Fresh Corn-Tomato Salsa
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
Lemon Herb Roasted Chicken
Whole-Grain Mustard & Rosemary Pork Chops

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June 7, 2011 · 10:17 am

recipe goodness :: strawberry chamomile tea

Strawberry Chamomile Tea

Strawberry Chamomile Tea

It’s strawberry season! And when life gives you strawberries, make strawberry chamomile tea, of course! We gave this tea to all our freshocracy customers for mother’s day and I fell in love. The main ingredient is Berried Treasures Farm’s tristar strawberries that were frozen to preserve through the winter. After boiling them in cheesecloth with some chamomile you get this spectacularly red and sweet all natural drink that tastes just like summer. It’s the perfect thing to give your kids or enjoy yourself on a scorching day. And while it makes for a perfectly delightful refresher on its own, top it off with some seltzer, champagne or even tequila to jazz up your glass. Go to Ikea, buy some inexpensive bottles with rubber stoppers and show off your new concoction. This also makes a fantastic party or *just because* gift to share with friends.

Makes 6 quarts {if you don’t want to stock up, cut in half}

Courtesy of Chef Rick Jakobson 

2 lbs. frozen tristar strawberries
8 chamomile tea bags
6 quarts cold water
6.5-8 oz honey
2-3 lemons
generous pinch of kosher salt

  1. Wrap frozen strawberries and chamomile tea bags in cheesecloth and tie tightly to ensure no strawberries can get loose.
  2. Place cheesecloth in a large stockpot and cover with water. Add 6.5 oz honey.
  3. Bring to a boil and let simmer until strawberries release their flavor. Once water begins to boil, use a wooden spoon to squeeze the cheesecloth against the side of the pot to release the juice of the strawberries.
  4. Turn off stove and let steep for ~10 minutes. Squeeze cheesecloth one last time to release all the juice and remove from the pot.
  5. Add juice of 2 lemons and a generous pinch of kosher salt. Stir and taste. Add more honey or lemon as desired.
  6. Let cool and pour into bottles or pitchers.
  • Variation 1: Serve with a sprig of mint, topped off with a little seltzer
  • Variation 2: Serve with champagne {one part strawberry chamomile, 2 parts champagne}
  • Variation 3: Mix with white tequila and fresh of lime {2:1:1 tequila:strawberry tea:lime}

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May 28, 2011 · 9:00 am

Do This!: Brewers PicNYC on Governor’s Island

Are you one of those people who gets excited when everyone else leaves the city for the weekend? “Be gone and leave us to enjoy some of the finer things this city has to offer — like good food and good beer on an even smaller island than we live on…with sand!”

Brought to you by Food Karma Projects (producers of Pig Island, Meatopia 2010 and Brewers 4 Brewers), Brewers’ PicNyc {how clever} is a two-day celebration {May 29-30/11am-5pm} of everything that makes NYC great: street food, craft beer and music on Governors Island’s historic Colonels’ Row.

A portion of the proceeds will go to Added Value Farm – a sustainable farm on Governors Island. This is Governors Island’s official 2011 kickoff, and the unofficial beginning of summer, so spend your Memorial Day weekend eating well and doing good. What a lineup!

Food Vendors: Asia Dog • The Bistro Truck • Cup Cake Stop • Desi Food Truck • East Village Meat Market • Familia Camarena Tequila • Gorilla Cheese NYC • Gotham Artisinal Sodas • Izze • Jimmy’s No. 43 • Joy Ride • Kimchi Taco Truck • Kombucha Brooklyn • Luke’s Lobster • Orwashers Bakery • PizzaMoto • Pizza Truck NYC • Sour Puss Pickles

Beer Vendors: Brooklyn Brewery,Goose Island, Sixpoint and Two Brother’s!

Free ferry to Governors Island from Manhattan and Brooklyn. For more directions click here.

Buy Tickets Here

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May 27, 2011 · 9:00 am

Memorial Day Menu

Proud to be and American

The forecast is 75 and sunny — do I need to knock on wood? I hope everyone is gearing up for a fun Memorial Day weekend. It’s one of my favorite holidays because it kicks off everything good about Summer — outdoor grilling, cold beers and late night BBQ parties. Every year I host a little rooftop shindig for friends — sometimes it’s all about the slow-roasted ribs, but this year I think I’m doing BBQ’d pizzas. They are so easy and great to do when you’re hosting a lot of people. Just line up the ingredients and let people get creative. This is also less work for the party host, leaving more time for sipping suds. Here are some of my favorite BBQ menu items — I hope this inspires some great backyard bashes. Happy Memorial Day!

DRINKS {start the party out right}

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}
Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat
Stand-Out Spanish Sangria

SNACK’EMS {your guests eat, while the grill heats}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}

SALADS {beautiful and delicious}

Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas {this is what I’ll be serving! So FUN}
Flaky Cheese Straws, As Easy As Being Barefoot
Red Chili-Lime Cornbread Muffins

FOR THE GRILL {that’s what it’s all about}

Bison, a Better Burger Worth Biting Into
Lemon Herb Roasted Chicken
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops
Grilled Thyme-Cumin Vegetable Kabobs

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups {bottom of post}
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

Grilled Pizzas

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May 26, 2011 · 10:47 am

recipe goodness :: celebrate with stand-out spanish sangria

Sangria "Fruit Punch"

I made this recipe for an 8.ate@eight dinner party and the pitcher was emptied before I could get the ice cubes out of the tray.  Ok thirsty party people, I guess we don’t need ice. I take that to be a sign of an outstanding concoction.  And since Memorial Day is this weekend {one of my favorite holidays since it signifies the start of BBQ season} I wanted to share this stand-out sangria recipe — very easy to throw together and nice to have something done ahead of time for a party! This is one of the best sangria recipes I’ve made, if I do say so myself.

Spanish Sangria!

1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving. Ole!

And something to go with that glass of good grouse:
Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}

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May 17, 2011 · 10:20 am

Freshocracy {and yours truly} Featured on Good Food Jobs

Freshocracy

 I met Taylor Cocalis and Dorothy Neagle, the Gastronomes behind GoodFoodJobs, at an event a few weeks ago. It was not long before we were chatting about food, blogs, and their brilliant gastro-job site that was designed to connect passionate foodies with job opportunities with farmers, food artisans, purveyors, retailers, etc. With everyday centered around bringing these two sides to every good food story together, they also started a blog to feature intresting stories of people who have pursued what they love and landed that ultimate good food job.  After a few glasses of bubbly {and I think a slice of pie from Martha Stewart’s pop-up shop} they suggested writing a profile on what led me to launch freshocracy with my two co-founders and how I came to find my Good Food Job. Here it is…

What attracted you to a good food job?

Good food has never been a job. For me, it is a stress reliever and a way to relax around a table with friends and family, share a meal, a few drinks and inevitably good conversation. I get a great deal of satisfaction from those moments. After working almost 10 years in a corporate non-food job, I started a food blog and private supper club called 8.ate@eight to inject a little more good food into my professional life. I quickly realized that I put more heart into that venture than anything I had done previously. With a new awareness of knowing what it means to do what you love, I found myself on a year-long “good food job” path, that eventually led to launching my new business freshocracy.

How did you get your current good food job?

freshocracy largely started because of my supper club. For the 8.ate@eight supper club dinners, I prepare 4-course meals for at least 8 people in a very small New York City kitchen. Undeterred by the lack of counter space and mini appliances, I realized the size of your kitchen is not a valid excuse for not cooking in New York. Our busy lives often demand we take shortcuts, which may mean ordering take-out, buying pre-cut vegetables or relying on packaged meals – often at the expense of flavor, quality and our health.

With my two freshocracy co-founders, we were inspired to make it easier for busy New Yorkers to put better meals on their table. With this shared mission, we launched freshocracy – a NYC local farm-to-table grocery and delivery service. Each week we plan amazing recipes for 3 dinners (entrées and sides) and source the best seasonal ingredients from the local greenmarket (you’ve never tasted a tomato, until you’ve had one from Kernan Farms). We also provide all the pre-measured pantry items and seasonings. In a nutshell (well, actually a recyclable bag), we deliver everything you need to make a fantastic meal, while eliminating the least fun things about cooking (planning, shopping, prepping). We’re committed to supporting local farms and local kitchens (our customers!), and making it fun to get a few pots and pans dirty along the way.

READ MORE HERE

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May 16, 2011 · 9:00 am

M. Wells: Veal Brain on My Mind

M. Wells Diner

M. Wells Diner

Have you ridden the 7 train out to Hunters Point Ave yet? If your answer was no, my swift reply is WHY NOT?! In the midst of an otherwise industrial and sparse block, stands a small stainless steel building reminiscent of the typical pre-fab diners we associate with an American food trend in the 1950s. But this home of M. Wells diner is anything but typical in menu or atmosphere.

M. Wells is the love child of husband-and-wife team Hugue Dufour and Sarah Obraitis. Dufour, who previously resided at Montreal’s Au Pied de Cochon, has brought his appreciation for nose-to-tail dining to a most unexpected neighborhood, in a most unexpected format with the most unexpected menu items, that will have your head spinning and the likelihood of future Hunters Point excursions a certainty.

Tucked away in our own intimate vinyl booth, we started with a blow-your-mind-can’t-get-it-outta-my-mind order of veal brains. Armed with a sense of adventure, I was determined not to leave without first trying this dish. And I probably won’t ever leave M. Wells again without first having a little brain food. The center was smooth and delicate and practically melted away, while the outside was graced with a crispy breading, onions, capers and plenty of butter and lemon — if I didn’t know any better, I might call this Brain Piccata. A must.

Veal Brains

Like Oysters? How about the Beau Soleil Oysters with Coffee Sabayon? It’s like a lighter version of surf n’ turf — a salty delicate oyster topped with, not sea foam, but an earthy, rich coffee-based sabayon. A morning walk on the beach.

Oysters and Coffee Sabayon

Oysters and Coffee Sabayon

One of the other most intriguing starters was the Escargot & Bone Marrow. Both rich and delightful on their own, could obviously only be made better by putting them together. Cut lengthwise, the cavity of the bone was lined with the specialty snails and covered with a blanket of marrow and a red wine puree. Grab a small toast, spread, close eyes, savor, repeat.

Escargot & Bone Marrow

Escargot & Bone Marrow

This is when I suggest you bring enough friends along so you can just keep going. At this point in the meal you’ll be blathering on about how amazing each bite has been, you might be on your second or third equally as intriguing cocktail, you’ve zeroed in on the mighty fine tunes filling the air and you will be glad that there is more to order and friends to share this experience with.

Case in point: we did not shy away from the $85 Aged Cote de Boeuf for Two {we shared with four and had leftovers}. Served on a large platter with Bordelaise sauce, the tender pink cut was the true surf ‘n turf of the evening. Its partner: a large cellophane-lined metal bucket of cajun crawfish that were both steaming and southern-spiced hot to perfection.

Cajun Crawfish

Cajun Crawfish

The Skim: If you’re bored with your regular NYC restaurant haunts, be bored no longer. Of course you have to be one of those people who is willing to travel for food — contrary to popular belief, not all good restaurants live below 14th street. Be sure to make a reservation, as the small digs don’t leave much room for walk-ins and from what I could tell there aren’t too many other options close by. M. Wells is a must for any adventurous, comfort-food seeker who can appreciate eating from brain to chicken feet and anything in between.

Map: 21-17 49th Avenue at 21st street
Reservations: Taken!
Phone: 718.425.6917 

Adventures in NYC Dining:
18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau
Momofuku That Pork Butt is Good!
Brooklyn Fare Fares Well, Earning 2 Michelin Stars

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May 13, 2011 · 2:36 pm

Hot & Kickin’ Chicken McSpicy. Are You Lovin’ It?

Chicken McSpicy

Chicken McSpicy

A friend of mine is traveling throughout India, and although the Taj Mahal is on the agenda, the more interesting updates have come from his food excursions involving 15 cent street food, exotic fruit carts and my favorite, a stop at McDonalds. Below is a guest contribution pointing out some of the finer points of the multinational take on an American favorite.

Dear Chicken McSpicy,

You are tasty, but not as good as your Indian cousin, Paneer McSpicy. The chicken part of you is indeed apppropriately spicy and delicious, however your ‘cooling creamy sauce’ (per your packaging) is a bit of a letdown. I was expecting a raita-like substance, while you gave me mayo. I can get that on 42nd, between 7th and 8th.

Also on your packaging, what does “Love whole chicken thigh” mean? It could be read in numerous ways: 1) You love presenting a whole chicken thigh to me. 2) You would love to be able to present a whole chicken thigh to me but can’t, since you only cost $1.25. 3) The words ‘is a’ are missing and it should read “Love is a whole chicken thigh”, which still makes no sense.

Sincerely,
PbR

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May 6, 2011 · 9:00 am

recipe goodness :: how to cook the perfect poached egg with melted ramp butter

Perfect Poached Egg with Melted Ramp Butter

They don’t call them Spring chickens for nothin’. The grass is newly growing and our little pecking friends are spreading their wings, enjoying the fresh Spring forage. This is the season when truly free range eggs can especially be savored. And seeing as how they are my favorite food, I thought I would dress them up with another Spring favorite — ramps {looks like a spring onion, smells like garlic — a match made in heaven!} After poaching the eggs, one little dollop of the intensely flavorful ramp butter will make a dish so good, it  should be illegal. So swing by your local greenmarket, pick up the goods and make yourself {or your mother} a spectacular Spring brunch. More Mother’s Day Breakfast Inspir-egg-tion below!

Poached Egg with Melted Ramp Butter
Serves 2 

2 free range farm-fresh eggs
1 tablespoon white vinegar
1 tablespoon ramp butter {recipe below}
Salt and pepper to taste

Ramp Butter
Makes 1 lb

1lb unsalted butter
3.6 ounces ramps
zest of 2 lemons
1 teaspoon Maldon salt

  1. Blend ramp butter ingredients together in a food processor and add to an air-tight container to keep in the fridge.
  2. Bring a small sauce pot of water to a boil.
  3. Add vinegar.
  4. Crack your eggs into separate small bowls.
  5. Turn the boiling water down to a low simmer. Swirl the water into a whirlpool and pour the egg into the pot, one at a time, but close in timing.
  6. Cook for 3-4 minutes until white is firm and then remove with a slotted spoon into a serving bowl.
  7. Add 1/2 tablespoon of ramp butter to the top of each warm egg, allowing it to melt and sprinkle with salt and pepper to taste.

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May 5, 2011 · 10:13 am

Cinco de Mayo: A Day to Celebrate Mexican Pride {and Drink}

The Fixins' for Fresh Lime Margaritas

Contrary to popular belief, Cinco de Mayo is not the celebration of Mexican independence, but rather a day to celebrate Mexican pride and heritage. What better way than with a mariachi band and margarita. If you’re going all out and planning to have a party on your rooftop, then this is a recipe you definitely want to impress your guests with. Good grapefruit is still available at the store and, in my opinion, is a necessary component to a ‘rita rockin’ the citrus blend. Please oh please don’t buy the pre-made mix. If you’re going to make our Mexican compadres proud, get out your juicer and put a little squeeze into your spirits. Don’t be afraid, this is not that spicy, but the chili adds a depth to the drink that cuts through all that citrus and makes it truly tasty. By the way, did you know margarita means daisy in spanish? Doesn’t that just sound like a delightful name for a killer cocktail?

Ancho Chili Margarita with Fresh Lime-Orange-Grapefruit Juice

Recipe:
2 0z tequila
2 oz mixed juice {lime, orange, grapefruit, agave}
ice
kosher salt and lime slice for rim

What you Need {See below for proportions}:
1 Bottle Tequila Blanco {I find the white tequila is smoother}
1 Dried Ancho Chili
Raw Agave
Limes
Oranges
Grapefruits

Fresh Squeezed Lime, Orange, Grapefruit

People experiment with the proportions of tequila to lime juice all the time, so it’s just a matter of personal taste.  Since my recipe uses fresh squeezed juice and a little raw agave for sweetness, you don’t need to add any triple sec or cointreau. And because of the fresh juice, I like to make this one with a 1:1 proportion of tequila to fruit juice. Here’s what you can expect to get from all that squeezing {approximately}.

8 limes=8 ounces
4 juice oranges=8 ounces
1 grapefruit=7 ounces

Figure out how many total drinks you plan on making. You need 2 oz of tequila and 2 oz of juice for every drink, so multiply that to know how much you need in total of both. Here’s an example to figure out how much of everything you need to make 3 drinks for 4 people. Adjust to fit your crew!

  1. 2 hours before you plan to serve the margaritas, add one dried ancho chili to the bottle of tequila. Note: the longer this soaks, the less spicy it will get as the pepper actually breaks down in the tequila. If you don’t plan on using an entire bottle, you may want to pour the tequila over the pepper in a separate container and watch it turn a cool red hue!
  2. Juice all of your limes, oranges and grapefruits into a separate container. Add 1 tsp of agave for every 8oz of total fresh fruit juice.  Mix thoroughly and chill. Keep a few lime halves to run across the top of your glasses later to make the salt stick.
  3. Ready to drink? Run a leftover lime half around the rim of a chilled glass. Pour some kosher salt on a plate and dip the rim in the salt if desired. Fill the glass with ice.
  4. You can either use a cocktail shaker or just mix equal parts tequila and fresh fruit juice in a pitcher and pour over ice in each glass.
  5. Stir, sip, enjoy, repeat.

What’s A Cinco de Mayo Party Without Salsa?!:
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa

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April 28, 2011 · 9:00 am

recipe goodness :: royal british breakfast scones

Best British Breakfast Scone

I know you’re playing hooky from work tomorrow to watch the Royal wedding, so you might as well whip up a mean batch of English scones to enjoy while you’re glued to the telly. This recipe is modified from Richard Bertinet, a French baker living in Britain, so you know it must be good! It’s sweet and flaky with little surprises of nutty, chewy bites hidden inside — all you need is a little devon cream and a spot of tea to make this a tip top morning.

Best British Breakfast Scones
Quantity: 12-15 | Prep: 20 minutes | Resting: 15 minutes | Baking: 20 minutes

150g salted butter
600g plain flour
150g fine sugar
40g baking powder
140g dried cranberries (can substitute raisins)
140g sliced almonds
190g heavy whipping cream (approx 190ml)
190g milk (190ml)
2 eggs, beaten with a pinch of salt for an egg wash

  1. Preheat the oven to 425º F
  2. Rub the butter into the flour in a mixing bowl.  Add the sugar and baking powder.  Add the sultanas and mix until they are evenly distributed
  3. Add the cream and milk and mix with your scraper until all the ingredients are bound together.  Lightly dust your work surface with flour and turn the dough out onto it.  Press down, then fold it in half, then press down again, fold again the opposite way, and then repeat, until you have a rough square.  Flour the top and bottom of the dough, cover with a tea towel (linen is best but use cotton if not) and rest in a cool place for 15 minutes
  4. Lightly flour the work surface and then roll the dough out to a thickness of 2.5-3 cm.  Brush off any excess flour.  With a sharp knife, cut out the scones in squares (about 6 cmx6cm)
  5. Lay on a baking tray, making sure that the scones are not too close together.  Roll out any scraps of dough and cut some more scones until you have used all of the dough.
  6. Glaze the scones with the egg wash.  Wait 2 minutes and then glaze again.  Turn down the heat of the oven to 400ºF and bake the scones for around 20 minutes until they are well risen, and the top and underside is golden brown.

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April 26, 2011 · 9:00 am

Luke’s Low-Key Lobster Roll Licks Competition {And My Lips}

Luke's Lobster Roll

Luke's Lobster Roll

I’ve had many a lobster roll in NYC. It’s like the great burger debate — everyone always wants to know who tops the competition. So naturally I have made my way about town sampling each take on the warm-weather favorite — Mermaid Oyster Bar, Pearl Oyster Bar, Lure, Ed’s. But I was especially excited to see the UWS dining renaissance lure two new lobster shacks in the past month: Luke’s Lobster and Ditch Plains. This is a no-lose situation for a lobster lover to have two walking-distance destinations to visit, but I have to say I was especially excited to see Luke’s join the ‘hood.

Instead of a walk-in chinese take-out, we now have a walk-in Lobster counter. Nothing fancy — a few bar stools and a parchment-lined red plastic diner basket is all you really need to focus your attention more properly on the simple, but standout sammie. You order at the counter from a simple seafood, soda, soup and chip menu that is Maine-sourced, and in a matter of a few seconds dinner is served.

Luke’s was only started two years ago, but owner, Luke Holden, has long been connected to the Maine coastal waters. He sources all his lobster meat from his father’s sustainable Maine seafood company, making his the only roll that’s traceable from the sea floor to your plate {love this!} What’s truly special is the lobster is only graced with a small amount of mayo, lemon butter and a few “secret spices.”  Everything should have some secret spice on it in my opinion, but the true secret to why this particular lobster roll stands out amongst the crowd is the fresh sweet claw meat that is used for each roll. This is also why you pay far less than any other lobster shack since there is much more market demand for the tail meat. The best deal on the menu: for only $21 you can get half a lobster roll, half a shrimp roll, half a crab roll, a pair of Empress claws, Miss Vickie’s chips and a Maine Root soda!

The Skim: Now that the sun is starting to shine and Spring seems to finally be here, I say break out the plastic bib and get thee to Luke’s Lobster. They also deliver, so if you prefer to enjoy from the comfort of your stoop, divine lobster goodness is only a phone call away.

Map: 426 Amsterdam Avenue
Reservations: Not Taken
Phone: 212.877.8800

Other Warm Weather Winners:
Not so Standard Biergarten
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Community Food & Juice: Fresh & Fantastic Fare 
NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage

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April 21, 2011 · 9:00 am

Do This!: Support Japan Relief Through Keeprecipes

I love Japan — in fact it is one of my top 3 favorite travel destinations of all time. So when I heard about this support initiative that was organized and launched by a friend of mine that combines raising money for relief efforts with good food, I had to share with all of you. I hope you take the time to read and consider making a donation in exchange for some amazing Japanese-inspired recipes.

Some of the world’s most esteemed culinary masters, including Iron Chef Masaharu Morimoto, Michelin Star Chef Anito Lo, and Madonna’s personal chef Mayumi Nishimura, have teamed up with KeepRecipes.com to provide Japan-inspired recipes to help the American Red Cross with their relief efforts in Japan.  The website www.donate.keeprecipes.com provides donors with a digital cookbook with 21 Japan-inspired recipes from an esteemed list of top chefs for any donation made of $10 or more.

With more than 530,000 citizens relocated, 73,000 homes destroyed, and a death toll that now tops 10,000, the estimation for reconstruction is expected to top $300 billion and take over five years.

Recipes are featured from culinary icons like Iron Chef Masaharu Morimoto’s (Braised Black Cod), Madonna’s long time personal macrobiotic chef Mayumi Nishimura (Wakame Soup with Snow Peas and Ginger), New York Times columnist and Best Selling author Mark Bittman (Baked Mushroom-Sesame Rice Balls) and “Breakaway Cook” author Eric Gower.  KeepRecipes will donate $0.86 cents for every dollar of revenue generated through the sale of the “KeepRecipes for Recovery” digital cookbook sold from April 6th until June 30th to the American Red Cross.  On the site, there will also be photos of final dishes, chef information, and tips that are helpful when grocery shopping and cooking.

Charitable giving, delicious recipes — that’s something I can get behind!

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April 19, 2011 · 9:00 am

NYC Best: Purely Good Food & Wine

Niwa Maki of Avocado, Enoki Mushrooms, Pickled Heirloom Baby Carrots

If someone were to invite you to dinner to eat raw vegan food, your first inclination might be to run for the closest burger joint, laughing the entire way.  I’m sure your mind is picturing things like shots of wheatgrass or a plate of cucumbers and carrots, but there is more to the essence of raw vegan food than juices and crudites.  Raw Vegan defined: Pure Food & Wine’s
menu is entirely plant based and does not use any processed ingredients. Nothing is heated above approximately 118 degrees in order to preserve vitamins, minerals, and enzymes. But while there is a certain science behind this way of life, the essence of Pure Food & Wines food is elegant, complex and intriguing from start to finish.

Let’s start with the niwa maki of avocado, enoki mushrooms, pickled heirloom baby carrots with asparagus, mango, scallions, spicy aioli. The presentation is as beautiful as any roll I was lucky to order in Tokyo and the range of flavors and textures provided the perfect wrapped package of, well, raw ingredients.

Hazelnut Crostinis with Crimini Mushrooms and Caper Bearnaise

Hazelnut Crostinis with Crimini Mushrooms and Caper Bearnaise

And then there was the hazelnut crostinis with crimini mushrooms and caper bearnaise with caraway sauerkraut, local apple cider reduction. Um, yes. I can’t even explain how they created something so creamy, with no actual cream. But when you take a bite, the crunchy nuttiness of the crostini, topped with the earthy, pickly and slightly sweet scoop of mysteriously raw and vegan goodness is just pure good food in its unsimplest, simple form.

Pad Thai with Kelp Noodles and Baby Bok Choy

Pad Thai with Kelp Noodles and Baby Bok Choy

I could have stopped there and felt like one lucky duck, but for an entree I ordered up the pad thai with kelp noodles, baby bok choy, snow peas, king oyster mushrooms, tamarind sauce, sesame salted cashews, cilantro oil. All good things. All together. Pure. Raw. And Outstanding. The flavors are so refreshing and with so much depth, I would venture to say if someone took you there and never told you what kind of restaurant this is, you would never know the difference. And not to be outdone by the food menu, Pure’s bar ranges from organic and biodynamic wines to seasonal sake cocktails.

The Skim: Or should I say, the skinny.  If you’re truly a New York foodie, then you can’t stop at visiting the best steak house, burger joint or lobster shack. You must pay a visit to the purely good Pure Food & Wine and see what it means to combine raw vegan food with haute cuisine. I’ll tell you one thing, you’ll feel great when you get up from the table, no matter how many of those crostini you take down.

Map: 54 Irving Place
Reservations: Taken!
Phone: 212.477.1010

Christina is an unapologetic carnivore, but knows a good thing when she tastes it — whether it’s raw steak tartar or raw pad thai made of kelp. 

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April 17, 2011 · 1:22 pm

Freshocracy On Fox News Live!

Wow, what a week! After launching Freshocracy under the radar just a few weeks ago, we somehow got picked up by Fox News Live {Video: HERE}! One week later, I’m riding the subway down to News Corp. with two bags of fresh greenmarket ingredients, recipes and pre-measured seasonings to show the entire world how easy it is to get back into the kitchen and cook from scratch {seriously, we’re taking all the hard work out of the equation!}

We’re small, but growing and our goal is to make it really easy for busy New Yorkers to put better meals on the table. We do all the planning, shopping and some of the pre-measured prep to deliver everything you need to make dinner easily. The best part about it {well there are many things} is that we source the absolute best ingredients from the local farmers’ market — you just can’t get quality and flavor like this elsewhere. All you have to do is pull out a few pots and pans, follow our easy directions and enjoy!

So if you know any busy working urbanites, new moms or just lovers of good food who are looking for an exciting cooking experience to be apart of, spread the word about Freshocracy! Ramp butter, green garlic, 100% grass-fed beef, 100% Berkshire Pork, mustard greens — are all part of next week’s delivery. Oooooooh!

Follow us on Facebook and Twitter and see all the amazing things we’re doing!

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April 13, 2011 · 6:06 pm

Announcing the Launch of Freshocracy!

Freshocracy

NYC’s Local Farm-to-Table
Grocery and Recipe Delivery Service

Quite Simply: The tools to put better meals on your table.

  • The best local, sustainably-farmed greenmarket ingredients – handpicked by us!
  • Our favorite recipes – inspiring new flavors and improved cooking skills
  • Pre-measured pantry items to reduce waste, saving you time & money
  • Delivery to your door every two weeks

After a year of exciting new food ventures — launching my blog and the 8.ate@eight supper club, attending countless foodie feasts and meeting so many food-loving friends along the way, I’m starting a very exciting new greenmarket grocery and recipe delivery service called Freshocracy.

So many people ask for advice and recommendations about how to make a delicious meal without a lot of effort. Undeterred by the lack of counter space and mini appliances in my own kitchen, I realized all people really need is good products and a little guidance.

Quality Local Greenmarket Ingredients

{fresh, local and sustainably-farmed greenmarket goods is a great place to start — you really can taste and see the difference, I promise}.

Local sustainably-farmed greenmarket goodness

Awesome Recipes!

{And then it helps when you have a great recipe to follow. How do you know it’s great? because I’ve tried it and recommend it much great ooompf! We’ve integrated the instructions for the entree and side, making it extremely easy to get a complete meal on the table at once using all the ingredients we deliver. Each recipe can be made in 30-45 minutes}.

Pistachio-Crusted Lamb with Green Bean and Tomato Salad

Conveniently Pre-Measured!

{And of course it doesn’t hurt to have some conveniences that save you time — we’re all busy New Yorker’s after all. The Freshocracy team pre-measures everything you need for the recipe. Right down to the 1 TBS of worcestershire sauce you need so you don’t have to go out and spend $9.99 for an entire bottle that you will never use again}.

Freshocracy does all of recipe and ingredient planning, shopping and packaging — and then delivers it right to our customer’s door. We take the least fun parts about cooking out of the equation. All you have to do is Join, turn on the stove, chop a few fresh ingredients and enjoy a meal made from scratch in the same amount of time it would take you to review a menu, place an order and wait for take-out.

Follow Freshocracy and stay updated on how to put better meals on your table!

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April 7, 2011 · 9:46 am

recipe goodness :: southern breakfast casserole

Southern Hospitality Casserole

It’s Masters week in Augusta! My dad and I were lucky enough to attend on Monday thanks to our Atlanta-based friends who scored some tickets for us — I do believe my dad will die a happy man now. I hear these are the hardest tickets in sports to come by, so recognizing ya’ll won’t be attending, I thought the next best thing was to bring the South into your home.

Southern hospitality is unlike anything I have experienced in other areas of the country {then again, it’s not hard to be impressed when you live in New York}. My dear friend Ann wanted to make sure we had a “meal that would stick to our ribs” and get us through a full day of hitting the links, so she rose with the roosters and baked this amazing egg casserole for us. The great thing about this recipe is that it should be prepared the day before, so you can do all the dirty work ahead of time and just throw it into your oven in the morning. The result: a delicious and easy Southern hospitality-breakfast that  will impress your guests.

Southern Breakfast Casserole
350º | Bake 1 Hour | Prep Night Before

10 slices white bread
1 lb ground sweet sausage
2 cups sharp shredded cheese
2 cups mild shredded cheese
3/4 teaspoon dry mustard
3 cups milk
6 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper

  1. Remove crust from the bread and cut into squares.
  2. Saute sausage and drain well on paper towel.
  3. Arrange half of the bread squares in the bottom of a lightly greased 9×13 casserole dish.
  4. Top with sharp cheese, then sausage, remaining bread squares, and then mild cheese.
  5. Dissolve mustard in a little of the milk. Beat eggs and add the milk, mustard, salt and pepper.
  6. Pour mixture over all the layers.
  7. Cover and refrigerate overnight.
  8. Bake uncovered in a 350º oven for 1 hour or until firm and browned.

If you really want to get creative, I bet this would be darn good with rosemary-sourdough bread or mixed with a little spicy sausage! Or for you vegetarians out there, some hearty mixed mushrooms would be amazing. Enjoy ya’ll!

A Yankee’s Breakfast:
Blueberry, Lemon & Coconut Pancakes
Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg

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March 30, 2011 · 4:30 pm

This Week’s food52 Wildcard Winner: Grandma DiLaura’s Ricotta Gnocchi

Grandma's Ricotta Gnocchi

Photo: Sarah Shatz

My Grandma’s Ricotta Gnocchi just won this week’s food52 wildcard prize for the best ricotta recipe. If you haven’t made it yet, it’s time to buy some fresh, creamy ricotta and give this recipe a whirl.

Homemade Gnocchi: Channeling My Italian Grandmother with Food52

Pair that with a lovely homemade loaf of bread {it’s easy, I swear!}

Breadmaking 101: How to Make Bakery Quality Bread @Home

Looking for other inspiring home-cooked meals? There are endless amazing recipes to choose from on food52. If you’re feeling really adventurous you can whip up your best recipe with horseradish this week and see if you might just take home a prize and some bragging rights. I feel an evening of killer bloody marys coming on…

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March 29, 2011 · 10:01 am

NYC Best: A Cafe Stands For…

A Cafe Gulf shrimp sauté, in a coconut milk crème fraîche with cayenne curry

Adventurous…Alluring…Anonymous…Appetizing…the A train??

A Café has been a small eating haven on the upper west side for over 10 years, but somehow I never discovered it until recently. It’s not the type of place you walk by and take notice of. The front is anonymously non-descript, it’s nestled next to a defunct custom hardwood floor shop and the name itself doesn’t exactly provide any tantalizing color. But should you venture inside this small space, you will find organic French Caribbean cuisine worth writing about and a BYOB policy to jump for joy over {hard to find in NYC}. What’s even more exciting? They take reservations and offer a prix fixe menu for $25 from 6-8pm. Ok, so it’s inexpensive, easy to get into, personal wine collection-friendly and quaint, but the food?

Amazing.

The whole operation is more or less a one-man show. With a tiny — and I mean TEENY TINY — kitchen in the back, plates keep flying out with the speed of a assembly line operation. Your host/server/expediter/bus boy/”bartender” works the room with such precision you would never even notice staff size {or lack thereof} unless you took a trip to the restroom in the back and saw where all the magic happens.

And magic it is — the grilled Hass avocado, mushroom terrine in a shiitake-sesame dressing {must try to recreate this at home}, was an alluring combination of flavors that was creamy and earthy, while also surprisingly {and pleasantly} served warm. The broiled Bourgogne escargots, with pastis in a cilantro-chili butter was lick your plate-worthy — and lick we did. We had the pleasure of sitting at a table next to the owner and chatted it up for quite awhile. He was quick to tell us these are not just any escargot, but sourced from the best of the best — and I think I agree. For my entree I had the gulf shrimp sauté, in a coconut milk crème fraîche with cayenne curry. This was the dish that really caught my attention and showcased the marriage of the French and Caribbean cuisines. The flavors were rich and comforting and left me wanting more.

The Skim: If you’re looking for something a little off the beaten path, a trip up to 108th/Columbus is well worth the adventure. And if you know anything about Duke Ellington’s song, Take the A Train, {check it out HERE} well then you’ll understand where A Café really got its name {west 106th street was named Duke Ellington Blvd after his death}.

Map: 973 Columbus Avenue {between 107 & 108th}
Reservations: Taken! email: reservations@acafeny.com
Phone: 212.222.2033

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March 24, 2011 · 10:45 am

Barcelona Digested: Food for Foodies

And so comes the end of my Barcelona digestion. The recap of everything there is to love about Mercat de la Boqueria, how chocolate is central to Catalonia and where to go when you want to eat like a local, can only be ended with a summary of the places you must visit if you’re someone like me. Someone who takes more pictures of her food, than any 15th century painting or statue. The best thing about Barcelona is its astounding mix of traditional and avant garde — for that reason, it might just be one of my top 10 favorite cities to eat in.

Tapac 24 {Tapas and Great Breakfast | L’Eixample}
Tapas bar of acclaimed chef Carles Abellan, owner of Comerc 24. Great place to grab a full breakfast if you’re craving more than a typical croissant or boccadillo. It’s just off Passeig de Gracia, so an easy stop in this area before or after you check out the block of discord and Gaudi’s famous architecture. I had the most delightfully crispy edged egg, with a gooey yolk that ran all over a pile of roasted potatoes and chorizo. Um, yes. Why don’t they eat more breakfasts like this in Barcelona?

Breakfast at Tapac 24

Federal {Australian Farm-Fresh & Great Breakfast | Poble Sec}
Poble Sec is a new up and coming area, and is home to some of the best new restaurants {Ferran Adria of El Builli fame just opened Tickets and 41º here}. Federal is Australian-owned and serves an amazing full breakfast, which is hard to find in Boccadillo-loving Barcelona. The kitchen closes at 4pm on Sunday and there is always a wait, so plan to get there no later than 3pm. I had the most amazing coconut-banana bread w/ honey labne and a free-range egg with a yolk the color of a setting sun. Amazing.

Coconut-Banana bread with labne honey

Free range eggs straight from heaven

ABaC {High-End Dining |Tibidabo}
ABaC is the Per Se of Barcelona. Very quiet dining, inventive cuisine, extremely attentive service.  This should be on any high-end dining list and is worth every penny. I’d tell you everything I ate, but would ruin the surprise — just know that there was frozen “lipstick” involved.

ABaC: Maresme peas royal with Iberian consommé and citrics, barnacles and sea cucumber

La Botifarreria de Santa Maria {Spanish Meat Market | Born}
If you’re looking to smuggle some acorn-fed Iberico ham, Serrano ham or sausages in your suitcase, this is your place. If meat is what you’re looking for, come here and take in all the varieties — there’s even a Coca-Cola infused sausage.

Cured Meat!

Honey and Cheese Market {Market}
Stop by this market every other Friday and Saturday outside the Santa Maria del Pi church. Another great place to pick up some local goods for gifts — sample honey from eucalyptus, thyme, oranges, lavender, you name it and pair it perfectly with some delicious local goat and sheep’s cheeses.

Hone and Cheese Market

Other previous written-up foodie favs:

Cacao Sampaka — Artisanal Chocolates to die for

Mercat de La Boqueria The best market on the planet. Clearly, since it’s in every Barcelona Digestion that I wrote.

Everything you want to read about Barcelona:
Barcelona Digested: Hang with the Locals – Cava and Cafe Catalonian Style
Barcelona Digested: Chocolate Central
Barcelona Digested: Mercat de La Boqueria
recipe goodness :: barcelona favorite recreated | balsamic chick pea salad

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March 22, 2011 · 8:16 am

Barcelona Digested: Hang with the Locals – Cava and Cafe Catalonian Style

Barcelona: Where the locals go

When I travel, I want to know where the locals hang out.  What’s the best bite in town?  Where do they go to grab a drink?  How do they spend their Saturday afternoons.  Of course I’m sure there is some overlap with where the non-local, tourist types visit as well, but in an effort to sum up the recs I got, tried and loved, here’s a list of favs to get your cava and cafe con leche Catalonian style.

El Xampanyet {Cava & Tapas Bar | La Ribera}
Must do. A fantastic cava and tapas bar, serving the bubbly in ‘50s style champagne glasses. Hang out with locals standing at the bar for a few bites before going out. Family-owned since 1929, it has both good energy and an historical air that makes trying a bite of this and a bite of that, that much more enjoyable. Its bright fluorescent lighting gives it the feel of an old-school NYC Jewish deli, serving up great food in an unpretentious setting. And since the Catalonians like to come and go frequently, the people watching never stops.

El Xampanyet

Mercat de La Boqueria {Food Market | Barri Gotic}
It’s on every list. Stop here to eat what you see. Mounds of beautiful fruit, roasted nuts, chocolates galore. Also fun to admire the fresh seafood, chickens with their crown still on and even a few lambs heads w/ eyeballs – no prepackaged grocery store cuts here. Go early and enjoy watching the owners set up shop or eat at two of the best food counters in the market before it gets too crowded with tourists {Pinotxo or El Quim}.

Piles and Piles of Sweet Goodness

Pinotxo {Coffee & Tapas Bar | Barri Gotic, in La Boqueria}
A tiny family run bar, but the owner is one of the most well known in Barcelona. Go early for breakfast (9am), ask for the specials and hang with the owner and other market locals who stop in for a quick coffee and bite before the rush of the day begins.

Pinotxo

Meson del Café {Coffee Bar | Barri Gotic}
Tiny 100-year old café with delicious picardia (coffee w/ condensed milk and whiskey). It’s small and kitschy, which makes it a great place to perch and people watch while reenergizing.

Meson del Cafe Picardia {mmm}

Cal Pep {Seafood Tapas | Born}Great tapas bar known for their fresh seafood. Cal welcomes his patrons with his raspy voice and personal recommendations. It’s diner style seating with an impressive line-up of waiting patrons along the wall, but the distraction of watching the excitement behind the counter will keep you entertained.

Cal and his team

Fresh Clams from Cal Pep

Quimet y Quimet {Tapas Bar | Poble Sec}
Small little tapas bar where you rub elbows {literally} with the locals in a small, standing room only space. The walls are attractively lined with bottles of wine and spirits and the bar showcases all the tapas basics. Inventive combos still rely on the traditional canned food items, but stack up bites like roasted pepper, cream cheese, canned crab, langoustine, caviar, drizzled in balsamic, olive oil for a sensational snack. Also try the dried beef with truffle oil and olive tapenade.

Um, Yes Please. Thank you Quimet y Quimet!

How could you say no to these tapas?

Can Manel la Puda {Paella Outdoor Cafe | Barcelonata}
Excellent paella along a café strip in Barcelonata. This is the perfect Saturday afternoon destination to enjoy a glass {or bottle} of cava and some of the most delicious, fresh seafood paella I have ever had. This is how the locals spend their weekends — a lifestyle I could get used to rather quickly.

Outdoor Paella Cafes in Barcelonata

The right way to spend a Saturday afternoon

More Barcelona Digested:
Barcelona Digested: Chocolate Central
Barcelona Digested: Mercat de La Boqueria
recipe goodness :: barcelona favorite recreated | balsamic chick pea salad

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