So, being the foodie that I am, of COURSE I saw this movie and of COURSE I saw it opening weekend. It was very cute. The best part of the whole show was watching it with a foodie audience. I saw it in Union Square New York, which, with the farmer's market and all the restaurants, we know it's a mecca of food.
The best part was when Julie pulled out a duck, someone in the audience made a loud "MMmmmmm yea!" It was HILARIOUS. The movie inspired me to cook more (though I'm not gung-ho enough to cook through a cookbook). I'm definitely going to try to cook new recipes more. Check out the movie, Meryl Streep was a spitting image of Julia Child.
Wednesday, August 12, 2009
Bond St
BONDST
6 Bond Street
New York, NY 10012
The food here at Bond St is outstanding. All the dishes we had were masterfully created and wonderfully executed. What makes this dining establish truly exceptional are the sauces. The chef ingeniously blends the flavors and perfectly compliments the sauce/coulis/puree/dressing to the main item. The result is not an over powering flavor, but rather a taste that is a perfect balance and harmony in one's mouth.
I did the tasting plate and there were perfect bite sized options that were little bundles of joy in my mouth--each different and truly a unique experience in itself. The chilean see bass was amazingly complimented with a sake infused sauce that was mind blowing. What was truly marvelous was the ginger salad. Now, if you've been to ay sushi restaurant, you've had the ginger salad with dressing that is a pale yellow and slightly pasty. The flavor is either too bland or too much. But the ginger salad at BondSt blew my mind! Do not expect your run-of-the-mill, in the bottle experience here. The flavors from the ginger salad were deep and plentiful- yet not overpowering. I am merely mentioning the salad, not because it was the best dish I had (I had too many "best" choices to choose from!), but becuase it is the only tangible way I know to reach across to a wide audience about how truly exceptional this dining experience was.
Go to Bond St. Don't get the normal, plain rolls. Venture out. You won't be dissapointed.
6 Bond Street
New York, NY 10012
The food here at Bond St is outstanding. All the dishes we had were masterfully created and wonderfully executed. What makes this dining establish truly exceptional are the sauces. The chef ingeniously blends the flavors and perfectly compliments the sauce/coulis/puree/dressing to the main item. The result is not an over powering flavor, but rather a taste that is a perfect balance and harmony in one's mouth.
I did the tasting plate and there were perfect bite sized options that were little bundles of joy in my mouth--each different and truly a unique experience in itself. The chilean see bass was amazingly complimented with a sake infused sauce that was mind blowing. What was truly marvelous was the ginger salad. Now, if you've been to ay sushi restaurant, you've had the ginger salad with dressing that is a pale yellow and slightly pasty. The flavor is either too bland or too much. But the ginger salad at BondSt blew my mind! Do not expect your run-of-the-mill, in the bottle experience here. The flavors from the ginger salad were deep and plentiful- yet not overpowering. I am merely mentioning the salad, not because it was the best dish I had (I had too many "best" choices to choose from!), but becuase it is the only tangible way I know to reach across to a wide audience about how truly exceptional this dining experience was.
Go to Bond St. Don't get the normal, plain rolls. Venture out. You won't be dissapointed.
North Square
North Square
103 Waverly Place
New York, NY 10011
I had brunch here and in tough times like this- the brunch menu was fiscally AMAZING. First, I love that chicken sausage is the staple here. Second, the prices are affordable and the food is of very high quality. I was very happy with my Pumpkin Pecan pancakes (fruit and chicken sausage included) and truly had a tasty and affordable meal! I was expecting the pumpkin flavor to be overpowering but I was surprised at the subtle flavors of the pumpkin (I was expecting pumpkin bread, in pancake form). I was pleasantly surprised at the mild cinnamon and pumpkin flavor. I could actually taste the buttermilk!
Moreover, I'm a huge fan of bread baskets. I love variety and a mix while I wait for my meal. The bread here was wonderful. There was a cranberry walnut loaf that had a good balance of sweet and nutty yet neither the walnuts nor the cranberries were overpowering. Usually, fruit/nut breads are so strong in their "fruitiness" or "nuttiness" that they overpower the yeasty/yumminess that is bread. Many people do not realize that fruits and nuts are meant to compliment and not to star in the bread. Here, there was a perfect balance. Yes, I did just write an entire paragraph about the table bread. Man, it's late!
103 Waverly Place
New York, NY 10011
I had brunch here and in tough times like this- the brunch menu was fiscally AMAZING. First, I love that chicken sausage is the staple here. Second, the prices are affordable and the food is of very high quality. I was very happy with my Pumpkin Pecan pancakes (fruit and chicken sausage included) and truly had a tasty and affordable meal! I was expecting the pumpkin flavor to be overpowering but I was surprised at the subtle flavors of the pumpkin (I was expecting pumpkin bread, in pancake form). I was pleasantly surprised at the mild cinnamon and pumpkin flavor. I could actually taste the buttermilk!
Moreover, I'm a huge fan of bread baskets. I love variety and a mix while I wait for my meal. The bread here was wonderful. There was a cranberry walnut loaf that had a good balance of sweet and nutty yet neither the walnuts nor the cranberries were overpowering. Usually, fruit/nut breads are so strong in their "fruitiness" or "nuttiness" that they overpower the yeasty/yumminess that is bread. Many people do not realize that fruits and nuts are meant to compliment and not to star in the bread. Here, there was a perfect balance. Yes, I did just write an entire paragraph about the table bread. Man, it's late!
Wednesday, July 8, 2009
Jane Restaurant
Jane Restaurant
www.ctrnyc.com
100 W Houston St
New York, NY 10012-2547
(212) 254-7000
One of my FAVORITE brunch spots in the City. The lobster benny is DELISH(Maine lobster, poached eggs, buttermilk biscuit, spinach, hollandaise). The Vanilla Bean french toast is always a winner--Creme Brulee, brioche bread, need I say more? Oh, wait, HUGE portion, too. (crème brûlée battered brioche, warm maple syrup). I also just flat out love their bread basket.
I also recommend Roasted Shrimp “Ranchero” (baked eggs, Vermont cheddar, black beans, avocado, flour tortillas, chipotle salsa).
Last time I went, I ordered the Benedict Jane (poached eggs, crab and crawfish cakes, spinach, tarragon hollandaise) and my brunchmate ordered the Benedict Johnny (poached eggs, maple chicken sausage, corn pancakes, roasted tomato hollandaise). I ended up liking the Johnny and my brunch mate liked the Jane. If you have to choose between the two, I recommend the Johnny--Mmmm sausage, even if it is chicken- I promise, you can't tell.
Make sure you make a reservation (Opentable is fast, convenient, and iphone friendly!) Lines even in the dead of winter during a recession were out the door during Sunday brunch time (known from experience).
Tuesday, March 24, 2009
I'm Back!!!
It's been a while but I'm back!!! I've moved to New York City (a true Foodie's city). I've also gotten back in the kitchen and have dedicated to make at least one new recipe a week. Here's your first recipe:
I made a few changes so it's more like my favorite restaurant version:
1) I used Daikon instead of potato. I've never had one with potato. I can see why it would be used to thicken the sauce, but I don't think it would add much flavor. I also just love Daikon....
2) I also did not use sake because I had none on hand. Instead, I used leftover white wine and extra Mirin. It turned out GREAT! Almost as perfect as my favorite restaurant's (almost). But hey, cheaper to make at home since we know how $$$$$ Korean food can be at a restaurant (it's all those yummy side dishes).
A great tip for leftovers is to shred the meat and stir fry it with noodles (I used somen). Reduce some of the braising liquid and pour over the pan fried noodles......YUMMMMM
Courtesy of NY Times:
I made a few changes so it's more like my favorite restaurant version:
1) I used Daikon instead of potato. I've never had one with potato. I can see why it would be used to thicken the sauce, but I don't think it would add much flavor. I also just love Daikon....
2) I also did not use sake because I had none on hand. Instead, I used leftover white wine and extra Mirin. It turned out GREAT! Almost as perfect as my favorite restaurant's (almost). But hey, cheaper to make at home since we know how $$$$$ Korean food can be at a restaurant (it's all those yummy side dishes).
A great tip for leftovers is to shred the meat and stir fry it with noodles (I used somen). Reduce some of the braising liquid and pour over the pan fried noodles......YUMMMMM
Courtesy of NY Times:
Braised Short Ribs (Kalbi Jim)
Time: 2 hours, plus overnight marinating
6 pounds short ribs
10 cloves garlic, peeled and chopped
1 cup soy sauce
4 tablespoons sesame seed oil
2 tablespoons minced ginger
12 scallions, trimmed and chopped
4 tablespoons toasted and ground sesame seeds
 1/2 cup sake
4 tablespoons mirin
2 tablespoons sugar
1 Asian pear or 2 crisp apples, peeled and chopped
1 or 2 fresh chilies (or to taste), preferably long and red, minced
2 large shallots, peeled and chopped
1 teaspoon black pepper, or more to taste
4 tablespoons olive or corn oil
1 large potato, peeled and chopped (I used Daikon)
2 medium onions, peeled and chopped
2 medium carrots, peeled and chopped
2 eggs, optional
Salt
Cooked white rice, for serving.
1. In a large bowl, combine the first 14 ingredients (through black pepper), and refrigerate overnight, covered. About 2 hours before serving, put half the oil in a broad, deep saucepan or casserole, and turn the heat to high. Remove the short ribs from the marinade, add them to the pan and brown them on all sides, 10 to 15 minutes.
2. Add marinade to the meat, along with 2 cups water. Bring to a boil; lower heat and simmer, covered, an hour or longer, until meat is tender but not falling off the bone.
3. Turn the heat back to high, uncover and add potato, onion and carrots. Cook at a lively simmer until the stew is thick and the vegetables are done, about 20 minutes more.
4. Meanwhile, if you want a traditional egg garnish, put the remaining oil in a 12-inch nonstick skillet, and turn the heat to medium-high. Beat the eggs with pepper and a pinch of salt, and add them to the skillet. Turn the heat to medium, and let sit, undisturbed, until the bottom of the omelet is lightly browned. Flip, and cook until the omelet is firm. Turn it out onto a cutting board, and let it cool slightly; then roll it up, and cut it into thin slices.
5. Taste the stew, and add a little salt if necessary. Garnish with omelet strips, and serve with white rice.
Yield: 6 servings.
Kalbi Jim
Courtesy of NY Times...
I made this and didn't have any Sake on hand so instead I used some leftover white wine and extra Mirin... It turned out FANTASTIC.... I also didn't use potatoes, I used Daikon.
I made this and didn't have any Sake on hand so instead I used some leftover white wine and extra Mirin... It turned out FANTASTIC.... I also didn't use potatoes, I used Daikon.
Braised Short Ribs (Kalbi Jim)
Time: 2 hours, plus overnight marinating
6 pounds short ribs
10 cloves garlic, peeled and chopped
1 cup soy sauce
4 tablespoons sesame seed oil
2 tablespoons minced ginger
12 scallions, trimmed and chopped
4 tablespoons toasted and ground sesame seeds
 1/2 cup sake
4 tablespoons mirin
2 tablespoons sugar
1 Asian pear or 2 crisp apples, peeled and chopped
1 or 2 fresh chilies (or to taste), preferably long and red, minced
2 large shallots, peeled and chopped
1 teaspoon black pepper, or more to taste
4 tablespoons olive or corn oil
1 large potato, peeled and chopped (I used Daikon instead)
2 medium onions, peeled and chopped
2 medium carrots, peeled and chopped
2 eggs, optional
Salt
Cooked white rice, for serving.
1. In a large bowl, combine the first 14 ingredients (through black pepper), and refrigerate overnight, covered. About 2 hours before serving, put half the oil in a broad, deep saucepan or casserole, and turn the heat to high. Remove the short ribs from the marinade, add them to the pan and brown them on all sides, 10 to 15 minutes.
2. Add marinade to the meat, along with 2 cups water. Bring to a boil; lower heat and simmer, covered, an hour or longer, until meat is tender but not falling off the bone.
3. Turn the heat back to high, uncover and add potato, onion and carrots. Cook at a lively simmer until the stew is thick and the vegetables are done, about 20 minutes more.
4. Meanwhile, if you want a traditional egg garnish, put the remaining oil in a 12-inch nonstick skillet, and turn the heat to medium-high. Beat the eggs with pepper and a pinch of salt, and add them to the skillet. Turn the heat to medium, and let sit, undisturbed, until the bottom of the omelet is lightly browned. Flip, and cook until the omelet is firm. Turn it out onto a cutting board, and let it cool slightly; then roll it up, and cut it into thin slices.
5. Taste the stew, and add a little salt if necessary. Garnish with omelet strips, and serve with white rice.
Yield: 6 servings.
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