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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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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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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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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It’s So Hard to Say Goodbye…

One of the most depressing things about living in New York is the closing of your favorite restaurants. This summer brought about the death of two of my most favorite Italian spots: Carmine’s Italian Seafood in the Financial District, and La Focaccia in the West Village. If I had to name my top ten favorite restaurants in New York City, those would have been numbers 1 and 2. And now… well. I’ll spare you the tear-stained details.

In honor of the closing of La Focaccia I bring you a recipe for the dessert I always ordered there: strawberries with zabaglione. The perfect cap to a meal of penne vodka and gnocchi, zabaglione can be served over any fruit or cake, it’s thick and creamy like custard, and is easy as all get up to make.

On the menu:
Strawberries with zabaglione

1 quart strawberries, washed and quartered
3 egg yolks
1/2 cup sugar
1/4 cup Marsala wine
1/2 tsp vanilla extract

In a small, metal bowl whisk together the yolks, sugar, wine, and vanilla. Place the metal bowl over a saucepan half full with bowling water; make sure the bowl does NOT touch the water! While constantly whisking, cook yolk mixture over the simmering water for around 10 minutes, until the mixture is light yellow and fluffy*. Serve warm over strawberries.

*Note: taste the mixture before you remove it from the heat. If it’s not to your liking, add a bit more sugar.

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Say Cheese!

Summer always ignites my love of fresh fruit, and life in general ignites my love of cheese. So allow me to plant an idea for a delicious little snack/meal/appetizer that I’ve been feasting on lately like it’s my job.

Step 1:
Slice and toast a baguette, and slather with ricotta cheese.

Step 2:
Spread on some honey, hunny.

Step 3:
Slice up a ripe plum and place on top.

Step 4:
Sprinkle on some cinnamon, sugar.

Eat! Enjoy! Be happy.

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This’ll Whet Your Whistle

Happy Monday, loves! Today’s post is a blatant steal from one of my favorite food blogs on the internet, Luxirare. I guarantee this one photo is enough to make you spend an entire afternoon on the site itself. photo c/o Luxirare

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