Had the pleasure of eating some California Strawberries and some fun recipes prepared by Top Chef contestant CJ (the really tall one). I didn’t try this yet, but doesn’t this sangria recipe sound so yummy and refreshing??
Ingredients
To read how to prepare, Read the rest of this entry »
I’m going to take a short blog-break for the holiday. I’ll be back soon. Have a HAPPY 4TH OF JULY while I’m gone!
I really love spicy foods. But it’s definitely a painful experience for me. While living in London, I once at a curry that made my entire face go fire-engine red and I couldn’t speak for a few minutes. And on one of my first dates with J, I ate a Malaysian dish that caused me so much pain I had to beg the waiter for a glass of milk—that’s apparently how I make the men fall for me. So I love this: The Phaal Challenge at Brick Lane. Since phaal is considered one of the hottest curries, the restaurant will give anyone who manages to finish the dish a place on Brick Lane Curry House’s P’hall of Fame, a certificate of honor, and a free beer. I’m too chicken, but are you up to it? You actually have to give them a verbal disclaimer that you won’t hold them liable for any “physical or emotional damage.” Hard core. Check out Serious Eats where someone actually completed the challenge.
So, our refrigerator is disgusting right now. We have such a big block of ice on the roof of the fridge that it’s started to melt and leak all over our food. Every time you take something out, it’s sopping wet. Yums. So tonight’s the big night—we’re doing the defrost. Which means, we’re also going to try to consume everything in our fridge that will go bad like, cheesecake, frozen dinners, chicken, beer, etc. Should be a fun time. Expect photos shortly…
Last night J took me out to Del Posto for my birthday. What an incredibly elegant and over-the-top experience! I got all gussied up (high heels and all) and we even cabbed it to the 10th Ave locale. When we entered, the first thing I thought was, “This place is huge!” The ceilings are incredibly high, and we climbed tons of steps to get to the balcony level. The food was delicious: the tasting menu confused us a bit, so we opted for 2 entrees and something called “BIS,” where you get tastings of two different pastas. The first pasta was rabbit panzotti with asparagus and the second was orecchiette with lamb neck sausage and morels. Both were fantastic - and just the right size for a tasting. Then I got the pork loin and J got the seared halibut (his was better… he always picks better than me!). Dessert was so-so: chocolate ricotta tortino; but I’m not really a huge chocolate or ricotta fan. Biggest highlight? We splurged on wine and got a fantastic Barbera. J spent like 20 minutes trying to choose through the novel-length wine list. When the sommelier came to the table, it was so fancy! He poured the wine into one wine glass, swirled, poured it from the first glass to a second, swirled, and then poured into a 3rd smaller glass, and sniffed it. I barely contained my laughter - I’m not used to such service! All in all - a delicious, super special birthday dinner all thanks to my amazing boyfriend.
I love sangria as it is (my favorite is at Tapeo 29!), and I don’t particularly think it needs a makeover. But it’s interesting to see a bunch of NYC drink-spots putting a spin on the classic drink. From the dry-sherry sangria at Suba to the deep-red-beet version at Tailor to the green mango and apricot at Rayuela, mixologists (did I really just use that word?) all over town are going sangria-wild.
Check out the entire, BEAUTIFUL slideshow here.
No joke. The teenage (ages 13-16) version of Top Chef coming to Bravo… read about it here.
Very special news: It’s my birthday on Sunday. I’m going to be 25—which is exciting and terrifying all at the same time. So to celebrate, J and I are throwing a little rooftop BBQ. It will all be very makeshift as I never have all the utensils, tools, etc. to throw a proper party (that only happens when you’re a real adult and probably live in a house with actual storage space). But we DO know the secret to a yummy burger. One day while watching Barefoot Contessa, she showed us how to make her recipe for “Real Hamburgers.” She adds all sorts of yummy things to the meat before she cooks it like steak sauce, eggs, and pepper. But here’s the secret: she makes a little indentation in the burger meat and sticks a small sliver of butter in the middle. Blew my mind! It keeps the burger really moist and buttery in the middle. Friends: expect this deliciousness at the party 
I really got a kick out of this post on Grub Street—a reader complained (pretty vehemently) about customers who ask their bagel vendors to “scoop” out the inside dough, thus holding up the others on line. First thing—I eat bread and I eat dough… never have I asked someone to scoop out the insides. I don’t enjoy bread for the crust. It’s the dough that holds the magic. But I have a good friend who just recently suggested I cut calories by asking the people at Subway to “scoop” my bread. No, I will not partake in such nonsense. But the comments on the Grub Street post amused me, and this quote really hit home:
As for having to wait in line, well come on, this is NY. We want our bagels the way we want them, and getting them that way and not out of a freezer bag is what make us NYers.
Agreed. When J and I went to Denver in December, we went to a bagel store where I asked the cashier for a bagel, “lightly toasted,” with cream cheese. She scoffed at me and said, “Huh… yeah, we’ll make sure to lightly toast it.” Oh, the anger. So I understand—I too want my bagel the way I want it—and that is what makes NY great. Therefore… scoop away my calorie-cutting friends.
Photo via.
I’m onboard with most people in that I really like Richard and Stephanie from Top Chef. But this interview made me love Antonia just a little bit more. It’s something about her—the way she talks and acts—it’s her food that I want to eat most.
UPDATE: To add more fuel to the I-Hate-Lisa fire, check out this quote from the Daily News: “Oh, no, I don’t read the blogs — you couldn’t pay me to read the blogs. I don’t want to know what people who can’t even afford to eat in my restaurant, let alone know how to cook, have to say about me.” - Lisa
I’ve heard this advice all the time—it’s what people and health magazines say to get you to drink water instead of Coke or sugary fruit juice. And usually I say pshaw! I like liquid calories almost better than solid ones. But the Baskin Robbin’s Large Heath Bar Shake (32 oz) really puts that advice into a whole new world. Check out the nutrition facts:
2,310 calories
266 g sugar
108 g fat (64 g saturated)
So, as Cluster Flock says, “Should I eat 60 slices of bacon or get a Heath Shake?” Oh, gluttony.
It’s great when 3 different things I love coincide to form the perfect summer evening: food, film, and sand. This year, the Second Annual NYC Food Film Festival will be held at Water Taxi Beach in Long Island City, Queens from Saturday June 14th to Friday June 20th. At the festival, you’ll get to watch a film that’s all about food, and then sample the food portrayed—like Berlin’s beloved Currywurst after watching Best of the Wurst. Admission is free, but food and drink cost money. There’s a schedule of the movies, and a listing of all the food that will be served. I’ve still never been to the Water Taxi Beach, so I’m very excited about going to this!
Sorry for the lack of posting - it’s been a weird week (that involved 3 hours at the DMV and a frantic search for a new apartment for a friend). And unfortunately, it hasn’t involved much eating. I’ll be back next week with high spirits and lots of great food ideas. Until then, have a great weekend! And enjoy Manhattanege tonight.
