Monthly Archives: August 2010

August 18, 2010 · 2:00 am

Buzzed

Ah, Hump Day. Is this week a long one, or is it just me? The weather in New York has been totally unpredictable, the light is starting to take on an autumn-esque quality, and I think I’m getting a cold. Fan-freaking-tastic.

As a little pick me up, I thought I’d share this tip I found while browsing the interwebz. Don’t you hate when you’re drinking iced coffee and you suck back the entire drink just slowly enough to leave an inch of coffee-flavored-water at the bottom?

Me too.

The answer? Coffee cubes! Freeze some coffee in ice cube trays and by the time your drink is gone, you’ll still have a nice little treat left. If you’re feeling especially saucy, drop a couple chocolate covered espresso beans in the ice cube trays before the cubes freeze and voila: snack time.

Note: this also works with wine (because there’s nothing classier than white wine with ice cubes floating in it, right?). Just leave out the espresso beans…

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August 17, 2010 · 2:00 am

Crunch

I’m a texture girl myself. If a dish is somehow simultaneously soft, crunchy, and smooth, I will probably love it. So when a craving for sweet corn entered my psyche, I found myself immediately drawn to this salad. And truth be told, I will eat anything with onions in it. It’s my weakness. Who knew.

On the menu:
Sweet corn, tomato, onion, and basil salad

3 ears of corn
1/2 large white onion, chopped
1/2 cup grape tomatoes, washed and quartered
1/4 cup basil, roughly chopped
1 Tbsp white vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

Boil a large pot of salted water. Once water is boiling, add corn and boil for 5 minutes. Drain, let corn cool, and slice kernels off with sharp knife. Break up large chunks of kernels with a spoon until most kernels have separated.

Mix together onion, tomatoes, basil, vinegar, and olive oil until incorporated. Add the corn. Add plenty salt and pepper to taste.

You can serve this salad immediately or let refrigerate overnight to serve the next day. The oil and vinegar dressing will soak into the salad and marinate it nicely. It pairs really nicely with a simply grilled steak, or as a bed for grilled fish.

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August 16, 2010 · 2:00 am

Top o’ the Muffin to Ya!

Happy Monday, friends! It is FINALLY cool enough to bake again. HALLELUJAH. To start your week off right (and more importantly, my week) I’m giving you the moistest, most insanely delicious zucchini muffin recipe I have ever encountered. If you eat one of these seconds after it comes out of the oven (please don’t judge me?) you’ll think it’s not cooked. But let it cool, loves. Take it slow. You will be so glad you did.

On the menu:
Zucchini chocolate chip muffins

3 cups flour
1 cup sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 eggs, lightly beaten
1/2 cup canola oil (you can also use vegetable oil)
1/2 cup milk
2 Tbsp lemon juice
1 tsp vanilla extract
2 cups zucchini, coarsely grated
1 apple, coarsely grated
1/2 cup chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk together the eggs, oil, milk, lemon juice, and vanilla. Combine dry and liquid ingredients just until incorporated*. Fold in the zucchini, apple, and chocolate chips.

In a greased muffin tin (or use muffin liners), fill cups almost the top of the tin (7/8 full). Bake for 22 – 26 minutes, or until a toothpick comes out clean.

*Note: after you’ve combined the dry and liquid ingredients (before adding the zucchini, apple, and chips) the mixture will be very dry. Do not be discouraged, or tempted to add more oil! There’s enough moisture in the fruit you’re about to add to make it a recognizable batter.

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August 12, 2010 · 2:00 am

In Case You Were Wondering…

This is why you’re fat. Denny’s Fried Cheese Melt. This picture has been making the blog rounds, so of course, I jumped on board. Remember the KFC Artery-Clogger or whatever it was called? This is up there. Does this even look appetizing to you? It looks DISGUSTING to me. And I’m the girl who enjoys a sandwich melted with french fries in it. ‘Nuff said.

It’s FRIED CHEESE sticks MELTED inside a GRILLED CHEESE. And you know that sandwich was made with oil and butter. And you know that cheese didn’t come from a local farm. It’s processed and made with oil and some sort of fake cheese-like-substance that makes my heart seize up just hearing about. Oh dear Jesus, deliver us from evil.

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August 11, 2010 · 2:00 am

Hot Time, Summer in the City

As I mentioned, I am never one to be up on new hot spots in the city. If I’m raving to a friend about an amazing “new” place I stumbled upon, it’s usually followed by an eye roll and a, “Yeah, that opened three years ago.” But this time it’s different! A ha. I am finally in the know.

The bar at Reunion Surf Bar, complete with giant-sized bartender. Cowabunga, indeed.

Reunion Surf Bar 44th Street between 8th Avenue and 9th Avenue, New York, NY. Reunion is an almost-hidden bar in Hell’s Kitchen (aka Culinary Wasteland) that is, for now, a spacious, dimly lit, surf-themed bar with potent cocktails and a creative bar menu that highlights the cuisine of Madagascar (Reunion island is off the coast of Madagascar). Videos of skaters and surfers play on the flat screen TVs as a “Gidget” vibe hangs heavy in the air. It isn’t fake or overtly kitschy – it’s just genuine and laid back and a welcomed oasis in the center of midtown Manhattan.

On the menu:
Hang Ten cocktail
Mai Thai
Le Americain sandwich

The Hang Ten and the Mai Thai

Verdict: YUMMM OH THANK YOU JESUS YUM! I can’t tell you what a relief it is to now have a delicious cocktail bar with incredible food situated a few short avenues from my office. Or maybe it’s not a relief to my ever shrinking bank account. Whatever.

The cocktails at Reunion are the perfect blend of potent and smooth. I hate when a bartender feels like they need to put enough alcohol in your drink to make you drunk after three sips. I’m not 19… I mean, 21 anymore, Bar Man. Make me a nice-tasting cocktail. Becca and I started out with $3 grapefruit/vanilla shots (yeah, Happy Hour til 8!) and swiftly moved on to cocktails: the Hang Ten was exceptionally delicious, and that’s coming from someone who doesn’t traditionally enjoy a sweet drink.

The standout of the evening, however, was a sandwich called Le Americain: a baguette split open and stuffed with won ton meatballs, a sweet-mustard chutney, melted gruyere, and FRENCH FRIES. Did you hear me? I said a SANDWICH stuffed with FRENCH FRIES. The waitress told us it was “huge” and easily split between two people but truth be told… we could have each eaten our own. It’s just that delicious.

Or we’re just fat.

I can’t recommend this bar enough, so hit it before it fills up with suits and Bridge-and-Tunnelers. Because you know that it will.

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August 9, 2010 · 2:30 am

Baked

I had big plans to cook up a storm in my parents’ kitchen this weekend. Instead I picked on veggies and hummus and watched an obscene amount of terrible television. Trust me, it was as indulgent and glorious as it sounds.

Sunday morning I got ambitious and made a Paula-Deen inspired French toast casserole. I’ve always wondered how restaurants make perfect French toast: eggy all the way through, but never soggy. I have to believe this is the method.

On the menu:
Summer fruit French toast casserole

1 small loaf of Italian bread, cubed
6 eggs
1/2 cup milk
2 Tbsp maple syrup (REAL maple syrup! Step away from the Aunt Jemima)
1 tsp salt
1/2 cup fresh blueberries
1/2 cup ripe peach, sliced
2 Tbsp cinnamon sugar
2 Tbsp butter

Note: you can use any ripe summer fruit you have on hand, I just happened to have blueberries and peaches

Place cubed bread in a well-buttered baking dish. Whisk together eggs, milk, syrup, and salt together until well mixed. Pour egg mixture over the bread. Cover and refrigerate overnight, or for at least 6 hours.

The next morning: preheat oven to 350 degrees. Sprinkle fruit over the top of the soaked bread. Break cold butter into small pieces and add to the top of the casserole. Sprinkle cinnamon sugar on top of the fruit and butter. Bake for 40-45 minutes (until bread on top seems firm, not soggy).

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August 5, 2010 · 8:03 am

Crazy Deal Comin’ At Ya!

I’ll be out of town this weekend (dog-sitting! I’m more excited than I should be…) and while I’m stoked to get away, I can’t BELIEVE I’m missing this!

Prix Fixe Brunch and Oyster Lesson
What: Chef Nick Korbee gives a shucking tutorial, followed by brunch in the quaint former carriage house.
Why: Penn Cove oysters with Rainier cherries, grapefruit brulee with lemon mascarpone, Broad St. Benedict (poached egg, Bluepoint oyster fritter, roasted potatoes, choron sauce), and a Bloody Mary or champagne cocktail for $18.
When: Saturday at 11:15 a.m.
Where: Smith & Mills, 71 N. Moore St., b/t Greenwich & Hudson Sts. (212-226-2515).

Someone please, please go to this and then tell me all about it.

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