eat. shop. love. nyc.


Let them eat chocolate bread pudding with bacon sauce
May 19, 2010, 10:00 am
Filed under: Eat | Tags: , , , , , , , , , , ,

[tweetmeme]If you live in NYC, you like to eat and have an occasional tipple, and you are a sucker for a deal, then you should be reading the Eater NY Dealfeed on a daily basis. Like I do. Then you would know about free food giveaways and special prix-fixe meals – here’s to eating well without breaking the bank! These are the two recent Dealfeeds I am most excited about:

  • DT Works, the sleek and playful brick and mortar shop from the folks behind the original Dessert Truck, will be offering free chocolate bread pudding (they usually serve with your choice of vanilla or bacon sauce) or a scoop of one of ice cream or sorbet. (LES) 6 Clinton St. at Houston. When: Thursday, May 20th, 11 AM – 11 PM.

  • Early bird specials from Lil’ Frankies’ – a ‘potluck’ dinner (translation: home-cooked, homestyle meal) for $8.95 from 4 – 6 PM on Monday – Thursday. 19 1st Ave. between 1st & 2nd Sts. Early bird special from Supper is a two course meal for $15.95 from 4 – 7 PM on Monday – Wednesday. 156 East 2nd St. between Aves. A & B. When: Mon – Thurs; 212-420-4900 & 212-477-7600. Cash only, by the way.


Baohaus should have a topping station
February 22, 2010, 1:27 pm
Filed under: Eat | Tags: , , , , , , , , ,

The beef was meaty.

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Meaningful (and yummy) conversation heart cookies say it all

Photo credit: Kelsey Nixon of Kelsey's Kitchen

I found this amazing photo of soft conversation heart cookies from Kelsey’s Kitchen on Tastespotting and they’ve got me feeling all warm and mushy inside. Apparently, the cookies from this recipe are also super-soft, hence the title “Super Soft Sugar Cookies” and you can personalize the messages on your multicolored conversation hearts with the help of one Message-in-a-Cookie cutter set from Williams-Sonoma.

The set comes with cookie cutters in three shapes: scalloped-rectangle, heart, and star. The kit comes with seven premade words (Welcome, Happy, Birthday, Holidays, Thank You, From, I Love You) and three sets of alphabet letters plus extras of commonly used letters so you can say it all with a cookie.



The most entertaining red velvet cake recipe ever
February 12, 2010, 10:57 am
Filed under: Cook, Eat | Tags: , , , ,

I just read the most entertaining recipe for a red velvet cake ever over at Apronless.com.

Photo credit: Apronless.com

While I can’t say that the recipe itself is the best red velvet recipe out there, it was definitely the most fun to read (it reads almost like a poem) and the step-by-step photography is absolutely beautiful! The author says, “Truth be told/ I did not like the cake./ The frosting was weird/ and layers were kind of dry.” But it was a hit with others who tasted it, so I can’t decide whether she’s just being modest or if the recipe failed in some way. She says the cake was a bit rubbery, so more butter and a little less time in the oven are likely quick fixes.

Mmm… I love how folks in the blogosphere start posting delicious sweets recipes around Valentine’s Day!



Le Cirque Review for Winter Restaurant Week 2010
February 6, 2010, 2:37 pm
Filed under: Eat, Go | Tags: , , , , , ,

I suppose anyone who lives in NYC has heard of the venerable bastion of fine dining that is Le Cirque. You know, snooty French waiters, jackets required, that sort of thing. Restaurant Week goers often complain that they feel as though they’ve been treated poorly, but I found my experience to be quite the contrary. The staff was welcoming and gracious, pulling out chairs, folding napkins when patrons left to use the restroom, and didn’t so much as flinch when we declined to drink anything but tap water.

I had the Maine shellfish to start, followed by the diver scallops and ending with the milles-feuilles. I like fancy foam as much as the next person, but I don’t like it when there is so much foam that my view of the actual food underneath it is obscured. The shellfish were perfectly cooked, and the red pepper-yuzu broth was light and complementary, not detracting from the delicate textures and brine of the shellfish. The fregola Sarda (a rich, earthy Sardinian pasta made by rubbing coarse semolina pasta and water together to create crumbs) grounded the dish and provided a welcome heartiness. Continue reading



It’s Pancake Month at Clinton St. Baking Company
February 1, 2010, 9:27 am
Filed under: Eat, Go | Tags: , , , , , , ,

[tweetmeme]Clinton St. Baking Company (LES) is a brunch and breakfast staple in my neighborhood. Any time I walk past it before noon, weekend or not, there is a line. In the summer, that line can be so long as that it spills over onto Houston. I think it’s been touted as a quintessential American breakfast place in a Japanese guide book or something, because there are always a couple of wide-eyed Japanese girls talking excitedly over a shiny little book with a picture of the NYC skyline.

CSBC is, above all, famous for its pancakes served with warm maple butter. Usually, they offer only regular or blueberry pancakes, but during Pancake Month (February) each year, they come up with a slew of specialty pancake offerings to be offered throughout the month. Please note that special pancakes will be served Monday through Friday only. See the Pancake Month calendar below: Continue reading



Sara’s Boozy Pina Colada Cheesecake
January 17, 2010, 9:26 am
Filed under: Cook, Eat | Tags: , , , , , ,

Another new favorite recipe of mine is Sara’s Boozy Pina Colada Cheesecake, which she made for our most recent potluck. You’ll need a springform pan and enough time to let the cake set overnight. She opted for an almond and graham cracker crust from scratch, but I’m more likely to substitute a pre-made graham cracker crust from the grocery store. Also, while she uses a conservative 1/3 cup of rum, I would up that to 1/2 a cup and drizzle a touch of rum (maybe a 1/4 cup) on top of the cake after cooking and before broiling. If you go the boozed up route, you may wish to compensate for the extra liquid by cooking a little longer. Also, I know pina coladas are usually made with light rum, but I like the heft of a darker, spiced rum, and I think it would work just as well.

PINA COLADA CHEESECAKE

Preheat the oven to 250F

INGREDIENTS FOR CRUST:

  • 8 tablespoons of unsalted butter, melted
  • 1 3/4 cups of graham cracker crumbs
  • 3/4 cup chopped pecans or almonds, toasted – use food processor for a finer chop
  • 1 tablespoon of granulated sugar

INGREDIENTS FOR FILLING:

  • 3 (8 oz.) packages of cream cheese, softened
  • 1/2 cup of granulated sugar
  • 5 large eggs
  • 1 (8 oz.) can of crushed pineapple, drained
  • 1 cup cream of coconut (not the same thing as a can of coconut milk, apparently – look for it in the liquor aisle near the daquiri mixes)
  • 1 cup sour cream
  • 1/3 cup of light rum
  • 4 teaspoons of coconut extract

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