"[A] fantastic blog... which ranges from opinions on food and wine to daily adventures in a culinary-related profession."

Monday, October 31, 2011

Good Fish at Moran's

Saturday, New York was hit with an unwelcome mix of wintry weather; it was the first time I'd seen snowmen before Halloween. At the peak of the storm, I was working a double and only had enough courage to run to nearby Moran's for lunch.

lemon meringue pie at Moran's

Upon entering, I was immediately greeted by the well groomed maître d'. Taking my surroundings in, I was quite surprised by the beauty of it all! (you'd never guess such a gem was hidden behind Moran's ultra unassuming facade) At the end of the entrance stood an elegant arrangement of fresh flowers and and adjacent to that, a fireplace ablaze where many diners seemed to be clustering. And on opposite sides of the dining room, shiny copper pots hung and glass paned cabinets displayed sparkling crystal ware.

At the bar, I was greeted by the bartender who asked if I'd like to start with a drink. I decided upon a glass of "house champagne" ($8) which wasn't as bad as it should could have been. Perusing the (brunch) menu, I finally decided upon fish & chips. ($15)

fresh fish & chips

There seemed to be a slight delay in the arrival of my entrée, but when it finally arrived I was pleased with the results. The fish, albeit a bit overcooked, was fresh and flaky; I'm convinced it wasn't a frozen fillet. And the chips were satisfying too. After clearing my plate away, the bartender asked if I'd like anything else. I asked for the dessert menu. A moment later, he returned with a tray displaying all of the days offerings--how old school! I decided upon lemon meringue pie

As I enjoyed my dessert, a server--who had been periodically chatting with me throughout my lunch--poured me a glass of port (on the house). They really know how to charm you at Moran's!

Friday, October 28, 2011

Celebrating Champagne Day

Friday was International Champagne Day!

































Last night I'd gone to my first ever pumpkin-carving party. I arrived with three bottles of bubbly in tow, but didn't know that I was supposed to arrive with a pumpkin (as well). Luckily, my dear friend, Karen, came to the rescue and walked the pair of us to a local deli where we picked out two impromptu pumpkins.

Bushwickian Jack-o'-Lanterns

DANNY suitably arrived with a bottle of Moët; unbeknownst to us, in less than three hours it would be National Champagne Day! The following day, I decided I just had to meet up with Danny for (at least) a fluteful of bubbly. Being in midtown already, I texted him to meet me at The Plaza Food Hall. (ristotto tater tots and a glassful of sparkling did sound quite nice!)

sparkling rosé at The Plaza Food Hall

































Somewhat taken aback by the Food Hall's $28 price tag for a bona fide glass of champagne, I allowed Danny to select a bottle. He chose Poema, brut rosé cava. (about $45) Now I'm usually not a fan of sparkling rosés, but this one managed to tickle my fancy: clean and crisp as a sparkling white; fruity on the the nose, but not too heavy on the palate.

perhaps the only sparkling rosé I'll spring for

For "brunch" (it was my first meal of the day), I decided to try two things I'd never before had at the Food Hall: grilled chorizo and brandade fritters. ($24 for the pair)

- click to enlarge -

I tasted the fritters first. Pleasant enough and quite different than I'd expected. (I think I was expecting more cod taste, but instead ended up with more fried taste) Next, I tried the grilled chorizo with cippolini onions and a salsa verde-topped crostino. The chorizo, as well, was tasty enough and quite filling. I don't recommend ordering it along with a heavy entrée--I think what I'd selected made for a near-perfect meal.

Plaza Food Hall's pumpkin cheesecake

With Halloween just three days away and our settings aptly decorated with pumpkins, how could we not end our meal with a slice of pumpkin cheesecake to share? (I'd never been that much of cheesecake fan, but in accordance with my server's suggestion, I'd enjoyed this slice on a previous visit) When our server came around for his final check in, I'd told him that that would be all, unless he had any special offerings for "Champagne Day." Shortly thereafter, he returned with two glasses of bubbly, 'on the house.' It never can hurt to ask!

Wednesday, October 26, 2011

Julia's "Little Bouchées" or "Cheese Tidbits"



Watch Julia as she makes fromage frit and tartelettes au cheddar in the "Cheese and Wine Party" episode of The French Chef!

Tuesday, October 25, 2011

Redeeming Some Spotty Service

I'd recently been on the receiving end of some spotty service and quality at East of Eighth which left me feeling so disheartened, I hadn't gone back. But last Friday, my sister Kim was in town for the night, along with a friend and wanted to meet at East of Eighth. I didn't have the heart to tell her I'd stopped going...

EOE's maître d'hôtel, John, stopped by our table and greeted us with a warm welcome and a round of drinks; the three of us had a short dinner and it was pleasant enough. Yesterday, I had to pick up a second shift at the restaurant. At around 3:30 I asked if I could take an "extra-long break," coming back at five. Wanting to go somewhere I could truly kick back and relax on my ninety-minute break, I headed to East of Eighth.

the view from table ten

Upon landing at the second floor dining room, I was delighted to not only see Gloria--one of my favorite EOE servers--but also my preferred table ten, available. I made myself quite comfortable at the corner banquette and proceeded to review the specials. I decided upon the Maryland crab cake sandwich ($10) and black coffee. While I nibbled from the signature EOE bread basket (baguette, focaccia and cornbread), Gloria continually topped my coffee off, "to keep it hot." My crab cake sandwich arrived and was tasty enough, accompanied by a generous serving of (my favorite) EOE housemade coleslaw. When it came time for dessert, I'd already known what I wanted and ordered it by description. Reviewing my receipt: chocolate roulade. ($6)

East of Eighth's chocolate roulade

The last time I'd ordered the roulade, I wasn't all that impressed. In fact, I concluded that they must buy them in. But on a previous visit, I'd read on the menu, 'all desserts made in house.' Nonetheless, I was craving the creamy, chocolate-espresso roulade...

The roulade was absolutely delicious--creamy, soft and very fresh-tasting. I asked Gloria if the roulade was made in house and she confirmed: yes, it was; along with all the desserts and the bread too, made fresh every morning. Gloria's service missed not a beat, from beginning to end and she even brought me a fresh cup of coffee to go along with my dessert--unrequested. Hopefully, East of Eighth will soon return to their high wave... once again.

Monday, October 24, 2011

Pumpkins Aren't The Only Thing In Season!

click above image for recipe

Let's not forget about our fine friend, fennel
Perhaps you'll want to try this recipe for roasted fennel with raisins, walnuts and parsley, from the pages of New York Magazine, at this year's Thanksgiving table!

Saturday, October 22, 2011

An O. K. Lunch on St. Marks

- click to enlarge -

I just returned home from 'brunch' (if you don't eat breakfast, that makes any lunch brunch) with Cynthia on St. Marks Place. She was craving a Crif Dog...

WE met at Crif Dogs around 1 o'clock and after surveying the menu options, placed our orders at the counter. I decided on a tsunami--bacon-wrapped house dog with teriyaki, pineapple and green onions--and a spicy red neck--bacon-wrapped house dog with chili, coleslaw and jalapeños

I tasted the tsunami Crif Dog first and its first noted quality was the familiar Nathan's-esque snap upon biting into it. I just barely tasted the bacon wrapped around it and while the other ingredients married well enough, only the pineapple seemed to stand out as a notable ingredient. Next, I tasted the spicy red neck. There was nothing memorable about this one except for the heaped upon, nothing special coleslaw. I'd picked the spicy red neck because I'd wanted something spicy, but only toward the end did I visually notice a few finite jalapeños...

Overall, I did like enjoy our cashier, who gave Cynthia and I two "eat me" magnets and I enjoyed my tsunami Crif Dog as well.

AFTER lingering over a long chat, Cynthia and I decided to walk for a bit... in search of something sweet. I'd said that I was in the mood for something gourmet, chocolate-covered and possibly pumpkin. We spotted Jane's Sweet Buns, on the opposite side of the street and decided to take a peek inside. They were serving pumpkin sticky buns.

sticky buns at Jane's Sweet Buns

In addition to the pumpkin buns, Cynthia and I both had an eye on the peanut butter and bacon sticky buns. We decided to order one of each, to share.

First, I tasted the pumpkin sticky bun... which tasted nothing like pumpkin. The bun itself was big, soft and chewy, but not at all sticky. (perhaps they don't glaze the frosted buns) The frosting was tasty enough, but I feel the not-all-that-special bun could have benefited from double frosting, if not more. However, freshness does seem to be their standard.

Next, I tasted the peanut butter and bacon sticky bun, which had much more peanut butter taste than the pumpkin bun had pumpkin. However, its bacon bits seemed to be more of a flashy gimmick rather than a culinary achievement. $8.50 later, I wasn't sure if my $8.50 had been well spent. Overall (culinarily speaking): an O. K. lunch.

Thursday, October 20, 2011

It's (Nearly) Halloween at Payard!

Pumpkin Macaroons

Beginning October 28th, Payard will be offering three special pumpkin-infused treats for a limited time only! Will you cull Payard's pumpkin macaroons or financiers? Or will a pumpkin pound "jack-o'-lantern" cake, with spiced bavarois and pumpkin crème brûlée, be your fancy?

Jack-o'-Lantern Cake

Whatever the decision, you can place your order today by visiting payard.com. (Manhattan delivery, or in-store pick up)

Wednesday, October 19, 2011

White Truffle Burgers are Back at B&B!


From lurefishbar.tumblr.com:
Piedmont white truffles are back and that means the B&B white truffle burger (with robiola cheese and truffle aioli) is back for another season. Starts tonight.

Tuesday, October 18, 2011

Guilty of Marshmallow-Topped Potatoes for Thanksgiving?

Even Food & Wine's editor, Dana Cowin, has admitted to it being one of her family's specialties. Perhaps this year, you'll want to try this sweet-as-well recipe for sweet potatoes with crumb topping.


Sweet Potatoes With Crumb Topping


Ingredients:
5 pounds sweet potatoes
1 cup packed brown sugar (divided)
¼ cup, plus 2 tablespoons unsalted butter
½ cup all-purpose flour
Salt

Assembly:

  • Preheat oven to 375°. Scrub potatoes and pierce with fork in several places; place in a single layer on a baking sheet. Bake in preheated oven about fifty minutes or until tender. Let stand until cool enough to handle, about twenty minutes.
  • Remove and discard (or save) skins. In a large bowl, combine: potatoes; ½ cup of brown sugar; two tablespoons of butter; and salt to taste. Mash with a potato masher until slightly chunky or until desired consistency is reached. Spoon into a greased 13x9x2-inch baking pan.
  • In a food processor, combine flour and ½ cup brown sugar; pulse until blended. Add ¼ cup butter, cut into small pieces and pulse until the mixture resembles coarse meal. Sprinkle over potatoes. 
  • Bake, covered, in preheated oven for fifteen minutes. Uncover and continue baking twenty five minutes until crumb mixture is lightly browned.
recipe credit: Holiday Menus

Saturday, October 15, 2011

My Day of (Thrice) Culinary Delight!

Yesterday was my Sunday (I'm off Thursdays and Fridays) and I decided to meet up with Cynthia and Danny for 'brunch' at Cookshop.

I enjoyed a bloody Mary while I waited

Cynthia was the first to arrive, followed by Danny, who would be joining us later. We decided to begin with several starters, to share. First: country pâté with bread & butter pickles and three mustards.

easy on the eyes

While the pâté was tasty enough, the three mustards--for me--were the winning champions. (I only wish I knew what the pink mustard contained--it was my favorite of the three) Also arriving on course, was crispy Montauk squid and grilled pork sausage.

my dished out portion of squid salad

and grilled pork sausage and lentils

The squid starter arrived atop a colorful salad containing orange segments, olives and pistachios while the sausage came accompanied with green lentils and some beautifully sautéed Tuscan kale. The squid was not as crispy as I had hoped for, but the sausage was good and meaty; with the lentils and fried kale it'd be a nice accompaniment to a cold winter's day.

For our main, Cynthia and I shared fish tacos, with goat's milk feta--partiallly because our neighbors were having it and it looked rather good--while Danny ordered the house smoked turkey sandwich

with jalapeño-cabbage slaw, ranchero sauce and lime crema



Cynthia and I also enjoyed, throughout the meal, a lovely bottle of Domaine Gresser, crémant d'Alsace ($65) which was unexpectedly flavorful and juicy. Finally, for dessert, Cynthia and I decided upon the much-mentioned peanut butter & jelly sundae with peanut butter ice cream, concord grape compote and a salted whipped cream.

sassy sundaes!

We both noticed, first, the salted whipped cream which tasted thick and buttery. Diving  deeper, we uncovered the layers of ice cream, fruit and crunchy peanut butter crumble! Our sundaes were good to the last scoop--even next to Danny's (also tasty-looking) cranberry cheesecake panna cotta.

I may have to order this on my next visit

Even though the three of us managed to enjoy the whole of "brunch" on Cookshop's outdoor patio, before we reached Eighth Avenue, it began to pour. Cynthia, Danny and I parted ways, via the subway, which ultimately led me uptown to The Plaza Food Hall. David had asked me to bring home leftovers; but since there were none to be brought, I decided to bring home my favorite takeout instead!

stuffed medjool dates from The Plaza Food Hall

For our first starter: medjool dates, stuffed with cabrales cheese and wrapped in jamón serrano, followed by my always-favorite boquerones!

boquerones with toasted garlic, evoo and parsley

The boquerones were done beautifully; sometimes the crostini end up burnt, but this time they managed to fair rather well...

"classic" pizza

For our main, David and I enjoyed a "classic" Todd English flatbread pizza. (now, $4 more than it's original $10 price) The "margherita" pizza was tasty enough, as is, with no additional toppings necessary and while the pizza was less well-done than usual at The Food Hall, I still enjoyed it nonetheless. The final treat in my long day of culinary treats was a handful of "Annie" walnut shortbread cookies from Three Tarts Bakery.

"Annie" walnut shortbread cookies 

At 80¢ a piece, they were delightful little treats! And David said they reminded him of the Mexican wedding cakes he'd made (from scratch) for our holiday party last year. His (of course) are better, but these might be a little easier to enjoy on a more regular basis.

Thursday, October 13, 2011

(Your Own) Message on a Bottle of Moët & Chandon Champagne!

personalize your Moët rosé

From our friends at psssst.net, comes word of this special edition "Message on a Bottle" Moët & Chandon rosé champagne! 
Moët & Chandon, the world’s leading champagne brand has created this rose champagne gift set that comes with a bottle of Moët & Chandon Rose NV 75cl in a Special Edition rose pink sleeve and a gold marker pen to personalize your gift with a message.
--how fun and clever!

an appropriate gift for a certain type of person

Additionally, I'd like to set something straight, once and for all: the t in Moët is pronounced (the proper pronunciation is mo-wett or m-wet).

Although Moët & Chandon is a French wine the Moët name is of Dutch descent. (the house itself is quite firm on this and takes pains to point it out on factory tours) But usually, inclined to not raise others' brows, I'll say the full name blended together in one fell swoop: Moët-et-Chandon. But if not, I go to lengths to pronounce the t quite sharply!

Tuesday, October 11, 2011

Food Photos from the S.Pellegrino Sparkles with Bulgari Event

(click either image to enlarge)

fresh lobster summer rolls & caviar purses

watermelon rings topped with pansies and goat cheese

I'm so going to attempt making the above watermelon rings, which also appear to have a touch of sea salt and black pepper on them. As for the ethereal caviar purses, I don't think I'll be attempting to make them anytime soon...

photos by Jon Simon/Feature Photo Service

Monday, October 10, 2011

Food Finds of the Week

click the image for full recipe

The November issue of Food & Wine is filled with so many delectable-sounding recipes, I'd dog eared nearly a dozen of its pages. The first recipe, above, sounds so simple and easy that even I (a self-proclaimed non-cook) would have no problem executing it. The next recipe, however, may require the skills of a more seasoned pro:

click image for recipe

recipe cont'd
2. Transfer the mixture to a blender or food processor and pulse until the solids are finely chopped. Wipe out the pot. Strain the bisque into the pot, pressing hard to extract as much of the liquid as possible. Stir in the Worcestershire sauce and hot sauce and season with salt.
3. In a large saucepan, combine the milk with 1 cup of water and bring to a simmer. Add the tapioca and cook, stirring constantly, until the pearls are translucent all the way through, about 15 minutes.
4. Stir the tapioca and its milk into the bisque and add the crab. Spoon the bisque into shallow bowls, garnish with the snipped chives and serve.
MAKE AHEAD  The bisque can be prepared through Step 3 and refrigerated overnight.
WINE  Brisk northern Italian white: 2009 Abbazia di Novacella Kerner.


ALSO in food finds: today, I came across the wonderful site: Paris by Mouth. PbM is "a flabbergasting collaborative website about eating & drinking in Paris. Yum!" (yum is right) Collectively written by a dozen food and travel writers, PbM showcases fascinating French treats such as (French) pigs in a blanket and foie gras pie!

photo: Patricia Wells

PbM even includes a Parisian restaurant finder and an interactive discussion forum.

ParisbyMouth.com

Friday, October 7, 2011

Thursday, October 6, 2011

The S.Pellegrino Sparkles with Bulgari Event!

a luxuriously boxed bottle was included in the gift bag

Last night was the cocktail reception unveiling the "S. Pellegrino sparkles with Bulgari" bottle at the Bulgari boutique on 5th Avenue. The invitation-only event was held on the boutique's top two floors and was outfitted with servers carrying trays of champagne (white and rosé), wine and sparkling water and a wide variety of hors d'œuvre

DANNY was my guest for the event and we both started with a glass of champagne accompanied with caviar purses which seemed to be made of chilled, fresh pasta and garnished with a singular flake of gold leaf. Along with tasting both the white and the rosé champagnes, I also enjoyed: truffle croquettes, crusted tuna sashimi, fresh lobster summer rolls and watermelon rings topped with pansies and goat cheese. From the dessert offerings, my favorite was the miniature peanut butter and jelly French macaroons--so cute!

Fifteen minutes before the reception ended, Danny and I decided to make our exits; but before leaving I was handed my "PR gift bag" which along with the special edition bottle, also contained a Bulgari double coiled calf leather bracelet which I gave to Danny for being my guest for the evening. Our next stop for the night was the Mercer Kitchen café where Danny opted for a glass of cava, while I simply ordered a latte.

Danny recoups at table 308

It wasn't long before Danny decided (along with coercion from myself) he could do with a little something to nibble on. We decided to order the black truffle and fontina cheese pizza ($16)--a mainstay at Mercer Kitchen.

black truffle and fontina pizza topped with frisée

The pizza delivered according to its description--but seemed a bit smaller than I remembered... Danny and I skipped (what would have been) dessert, for we had had enough of culinary gluttony for one night!

Wednesday, October 5, 2011

If Lady Gaga Wasn't A Pop Star...



... she'd rather be a foodie. (as read in New York Magazine) But it seems being a pop star suits her just fine.

Tuesday, October 4, 2011

Todd English's Fig & Prosciutto Flatbread!

fig & prosciutto flatbread with rosemary-scented crust, fig jam
and gorgonzola dolce

Have you ever had the fig & prosciutto flatbread at Todd English's The Plaza Food Hall? It's my go-to/most-recommended dish there! Upon request, my dear friend Tina Heath-Schuttenberg--PFH's marketing manager--provided me with the (until now) secret recipe!


Fig & Prosciutto Flatbread

Ingredients:
2 twelve ounce balls of pizza dough (store-bought is o. k.), at room temperature
All-purpose flour
¼ cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
Salt and freshly ground pepper
½ cup fig jam (from a six-ounce jar)
¼ pound gorgonzola, crumbled (1 cup)
3 ounces sliced prosciutto
1 scallion, white and green parts thinly sliced

Assembly:

  • Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least forty five minutes for the pizza stone to heat thoroughly.
  • Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a thirteen-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about two tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop ¼ cup of the fig jam all over the crust, being sure to leave a one inch border of dough all around. Scatter half of the cheese and prosciutto over the dough.
  • Slide the flatbread onto the stone and bake for about fifteen minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for ten minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.

Thanks, Tina!

Sunday, October 2, 2011

MORE On This Week's Culinary Agenda

bacon-wrapped crif dog with green onions, avocado slices
and everything bagel seasonings






















THIS Thursday, October 6th, a ten year anniversary will be celebrated at Crif Dogs NYC where everything will be $1 all day! (yes, everything!) And there will be "lots of other cool things too."

Saturday, October 1, 2011

On Next Week's Culinary Agenda


... a VIP cocktail reception unveiling the special edition "S. Pellegrino Sparkles with Bulgari" bottle--a tribute to "Italian magnificence." The invitation-only event celebrates the partnership of the two iconic Italian brands. My only question is, who will be my plus one?