Consider having your last brunch of 2006 at Shopsins General Store. This kitschy West Village institution made headlines early this year when rumors circulated that quirky owner Kenny was going to relocate to Brooklyn due to inflated rents.
Simultaneously, the release of a documentary about the oddities of the restaurant, I Like Killing Flies, was released to cult audiences.
Publicity stunts or not, Shopsin’s remains a one of a kind delight. It has the longest menu in town, offering Matzo Brei to Orange Julius’s. At the last brunch of the year, everyone should get what they want, and this may be the only place where that is possible. Patrons are even supplied with Connect Four and can grab free candy at the door. Happy New Year!
Tuesday, December 26, 2006
Luxury Pear Overload
At the end of the holidays, we may find ourselves contemplating the New Year and the one that is to pass; more so, many of us just wonder what we should do with the mass of Harry and David Baskets we’ve acquired from every relative, co-worker, boss, and board. The H&D offerings are lovely and do make lovely presents, but there are only so many pear pies we can make, dried apricots we can eat, and Moose mix we can munch.
Instead of letting the fruit go to waste or regifting the Moose Munch, consider sharing your specialty stone fruits with the less fortunate. Kick of the New Year with a good deed. There are a number of easy ways to give to local food banks and food drives.
The Food Bank for New York City works to collect food and distribute it throughout the five boroughs of New York City. You can help by donating your pears, or anything else in its original container or a sealed jar, directly to the organization.
You can also host a mini-food drive by rallying your friends together to collect a larger donation to give to the organization.
If you didn’t get any Harry and David goodies this year but still want to donate something, participation in their "virtual food drive" is an option. Select various foods from the Food Bank’s website and choose where you’d like it donated. Pay using your credit card, and voilá: a good deed!
For more information about donating food, you can contact Amarilis Gonzalez at 212-566-7855 ext. 2221. For all information regarding the Food Bank for New York City, visit www.foodbanknyc.org.
The New York City Coalition Against Hunger has an extensive website that tracks and locates soup kitchens and food pantries where your perfect pears—and your other sundries as well as your helping hands—will be much appreciated.
If you don’t want to give away your “fruit of the month,” you can always get involved with Street Project New York, an organization that helps serve up meals every Saturday to underprivileged New Yorkers. Check out www.streetproject.org for more information and you’ll be on your way to the first good deed of 2007!
Instead of letting the fruit go to waste or regifting the Moose Munch, consider sharing your specialty stone fruits with the less fortunate. Kick of the New Year with a good deed. There are a number of easy ways to give to local food banks and food drives.
The Food Bank for New York City works to collect food and distribute it throughout the five boroughs of New York City. You can help by donating your pears, or anything else in its original container or a sealed jar, directly to the organization.
You can also host a mini-food drive by rallying your friends together to collect a larger donation to give to the organization.
If you didn’t get any Harry and David goodies this year but still want to donate something, participation in their "virtual food drive" is an option. Select various foods from the Food Bank’s website and choose where you’d like it donated. Pay using your credit card, and voilá: a good deed!
For more information about donating food, you can contact Amarilis Gonzalez at 212-566-7855 ext. 2221. For all information regarding the Food Bank for New York City, visit www.foodbanknyc.org.
The New York City Coalition Against Hunger has an extensive website that tracks and locates soup kitchens and food pantries where your perfect pears—and your other sundries as well as your helping hands—will be much appreciated.
If you don’t want to give away your “fruit of the month,” you can always get involved with Street Project New York, an organization that helps serve up meals every Saturday to underprivileged New Yorkers. Check out www.streetproject.org for more information and you’ll be on your way to the first good deed of 2007!
My Favorite Prosecco
The first time that I tasted Col Vetoraz Valdobbiadene Brut, I was at the bar at Falai, on the Lower East Side. The bubbles hit my lips and moments later all I could think of was candy buttons. The prosecco tasted exactly like the little colored sugar dots that come off rolls of paper from our childhoods.
I don’t know why it tasted like that, but I loved it and thought it to be the perfect sparkler for any occasion. Soon after, I discovered its modest price of $14.99 and I’ve been stocked with the stuff ever since. Available at Union Square Wines, Col Vetoraz is the perfect item to bring to a smashing New Years party. If opened at the party, your host will surely appreciate the sublime taste. And, if the bottle isn’t popped on the night of the festivities, it can surely be enjoyed as a lovely brunch accompaniment.
Childhood memories are often the most fun taste memories, and this effervescent gem will keep you feeling like a kid!
I don’t know why it tasted like that, but I loved it and thought it to be the perfect sparkler for any occasion. Soon after, I discovered its modest price of $14.99 and I’ve been stocked with the stuff ever since. Available at Union Square Wines, Col Vetoraz is the perfect item to bring to a smashing New Years party. If opened at the party, your host will surely appreciate the sublime taste. And, if the bottle isn’t popped on the night of the festivities, it can surely be enjoyed as a lovely brunch accompaniment.
Childhood memories are often the most fun taste memories, and this effervescent gem will keep you feeling like a kid!
Tuesday, December 12, 2006
Sated in SoHo
If you happen to make it to SoHo before the crowds, then swing by Olive’s on Prince Street. It’s a lovely little café that’s been around since ’92. With a perpetually packed, red storefront bench, it’s hard to pass Olive’s without wondering what the neighborhood set is queuing up for.
In the morning, Olive’s offers two kinds of muffins that vary daily. I happen to be a huge fan of the cranberry bran. It’s crispy on the top and packed with cranberries. I was told that the cookies were divine but after going through most of them, I think that the muffins are far superior.
Olive’s is a pleasant spot to take a quick breather between Prada and Apple. Join the crew on the bench, have a coffee, and ponder your next purchase.
In the morning, Olive’s offers two kinds of muffins that vary daily. I happen to be a huge fan of the cranberry bran. It’s crispy on the top and packed with cranberries. I was told that the cookies were divine but after going through most of them, I think that the muffins are far superior.
Olive’s is a pleasant spot to take a quick breather between Prada and Apple. Join the crew on the bench, have a coffee, and ponder your next purchase.
Difficult Name; Easy Preparation
I had never heard of avgolemono until one of my Culinistas™ mentioned making it for a new client. The name was impossible—pronounced ave-go-lem-on-oh. So I reasoned that, even if the prep was complicated, it must be easier than the name: enough basis to test the recipe for me!!
To my delight, I was right. The recipe is simple to prepare and provides the soothing subtle character of a classic chicken soup while simultaneously impressing the savvy sipper with a burst of citrus and egg.
Martha Stewart’s Avgolemono Soup
8 cups chicken stock
2 cups uncooked orzo
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice (4 lemons)
1. In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
2. Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
3. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
4. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately—serves 8.
My Larousse Gastronomique described the uncomplicated Greek soup dually as a sauce. The more I thought about it, the more I liked this idea. I left out the orzo, made some spaghetti, and adorned it with the eggy broth. Evgefstos!
And, as it turns out, the name isn’t so difficult once it’s broken down. Avgo means egg and lemono takes care of the lemon in this delicious and adaptable concoction!
To my delight, I was right. The recipe is simple to prepare and provides the soothing subtle character of a classic chicken soup while simultaneously impressing the savvy sipper with a burst of citrus and egg.
Martha Stewart’s Avgolemono Soup
8 cups chicken stock
2 cups uncooked orzo
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice (4 lemons)
1. In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
2. Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
3. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
4. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately—serves 8.
My Larousse Gastronomique described the uncomplicated Greek soup dually as a sauce. The more I thought about it, the more I liked this idea. I left out the orzo, made some spaghetti, and adorned it with the eggy broth. Evgefstos!
And, as it turns out, the name isn’t so difficult once it’s broken down. Avgo means egg and lemono takes care of the lemon in this delicious and adaptable concoction!
Choosing Your Chocolate Tree
At Jacques Torres’ chocolate factory on King Street and Hudson Street, there stands Christmas Trees, Santas, and Snowmen made of divine dark, milk, and white chocolate. These aren’t the usual chocolate objects; JT’s festive chocolate molds are more like artwork. On Christmas trees, hints of colored chocolate create lights and ornaments. Snowmen and santas are festooned with chocolate buttons, collars, and other features so that any merrymaker can identify the cocoa creature.
These jovial edibles come in three sizes. The smallest is perfect for a stocking stuffer; the middle is great to give as a treat to a grandson or niece to share with his/her siblings. The largest model—it’s about a foot tall—will make a whimsical centerpiece.
It’s not just the finished product—and the consumption of the creature—that’s so impressive. Go to the factory to pick yours up and watch as hundreds are molded and made daily through the glass display window—it’s the true miracle of Christmas!
These jovial edibles come in three sizes. The smallest is perfect for a stocking stuffer; the middle is great to give as a treat to a grandson or niece to share with his/her siblings. The largest model—it’s about a foot tall—will make a whimsical centerpiece.
It’s not just the finished product—and the consumption of the creature—that’s so impressive. Go to the factory to pick yours up and watch as hundreds are molded and made daily through the glass display window—it’s the true miracle of Christmas!
Sunday, December 10, 2006
Wine Gums
Why didn’t we think of this?
I recently tried the British gummy candy made by Maynard’s called Wine Gums. They look a little like JuJubes; however, imprinted on each gummy are wine messages: port, sherry, champagne, burgundy and claret.
The kidney, crown, circle, and diamond shaped candies don’t taste like wine but do have a subtle fruitiness similar to a sip of fine wine, according to Cadbury Trebor Bassett. Perhaps it’s a more sophisticated flavor than many American gummy counterparts, but most are typical candy flavors: lemon, apple, and orange. The gem of the bunch is the black one, which tastes like black currant.
The delicious, glucose-laden gummies are available at Myers of Keswick on Hudson Street.
I recently tried the British gummy candy made by Maynard’s called Wine Gums. They look a little like JuJubes; however, imprinted on each gummy are wine messages: port, sherry, champagne, burgundy and claret.
The kidney, crown, circle, and diamond shaped candies don’t taste like wine but do have a subtle fruitiness similar to a sip of fine wine, according to Cadbury Trebor Bassett. Perhaps it’s a more sophisticated flavor than many American gummy counterparts, but most are typical candy flavors: lemon, apple, and orange. The gem of the bunch is the black one, which tastes like black currant.
The delicious, glucose-laden gummies are available at Myers of Keswick on Hudson Street.
Fesenjan
I walked into my apartment a few weeks ago and was immediately seduced by the smell coming from the kitchen. My roommate happens to be a wonderful cook. When he made Fesenjan, a special Iranian dish, I had to have the recipe. Sweet and sour, crunchy and velvety, the combination of pomegranate, walnuts, and tender chicken makes for the perfect winter warming stew. It is traditionally served over slightly burnt rice.
Fesenjan
1/4 cup olive oil
2 small onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups chicken stock
2 tablespoons sugar
1 tablespoon salt
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes
2 1/2-3 lbs bone-in chicken
1. Heat oil over medium heat in a large Dutch oven.
2. Add onions and sauté until wilted and translucent.
3. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
4. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
5. Adjust sugar and salt to taste.
6. Bring to a low boil and simmer 1/2 hour.
7. Add chicken and simmer on low heat another 30-60 minutes.
8. Halfway through the cooking time, add the lime juice from both limes to taste.
9. Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
10. Remove the bones from chicken; meat should fall right off.
11. Serve with plain white rice. Serves 6-8.
Fesenjan
1/4 cup olive oil
2 small onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups chicken stock
2 tablespoons sugar
1 tablespoon salt
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes
2 1/2-3 lbs bone-in chicken
1. Heat oil over medium heat in a large Dutch oven.
2. Add onions and sauté until wilted and translucent.
3. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
4. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
5. Adjust sugar and salt to taste.
6. Bring to a low boil and simmer 1/2 hour.
7. Add chicken and simmer on low heat another 30-60 minutes.
8. Halfway through the cooking time, add the lime juice from both limes to taste.
9. Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
10. Remove the bones from chicken; meat should fall right off.
11. Serve with plain white rice. Serves 6-8.
Last Minute Gifts
In extreme crunch time like this, it’s always good to head to the Broadway Panhandler, newly relocated to 8th Street. The store is filled with so many culinary knick-knacks that it’s impossible to leave without finding something that is perfect for your gift recipient.
Check out the Shun’s Classic 3-piece Knife Set, which is on sale for $199 (from $239.95). It would surely put a smile on your dull-knife owner-friend’s face. Consider the wide variety of Le Creuset cookware on sale and going fast. Any Le Creuset piece—from grill pan to Dutch oven—is la life long investment that your friends or family will love. Finally, an adorable and kitschy item is the Pop Art Toaster for $34.95. Made by David and Goliath, these toasters are perfect for your witty friends and come with two different coil inserts that create unique grill marks after you toast your bread. Choose from “Bite Me” and “I’m Hot!” to create a clever slice of bread!
Check out the Shun’s Classic 3-piece Knife Set, which is on sale for $199 (from $239.95). It would surely put a smile on your dull-knife owner-friend’s face. Consider the wide variety of Le Creuset cookware on sale and going fast. Any Le Creuset piece—from grill pan to Dutch oven—is la life long investment that your friends or family will love. Finally, an adorable and kitschy item is the Pop Art Toaster for $34.95. Made by David and Goliath, these toasters are perfect for your witty friends and come with two different coil inserts that create unique grill marks after you toast your bread. Choose from “Bite Me” and “I’m Hot!” to create a clever slice of bread!
Tuesday, December 5, 2006
Sweet Secrets
Seasoned Ginger Bread House afficionada, Mallory Edens, cued me in on a few tricks as we head into the holidays. A fan of candy, Edens stresses the usage of large, sugar-covered gummy candies because they keep for the longest.
A subtle yet lovely effect is to sprinkle a few flecks of sugar sprills on the lawn around your GB House to create a light snowfall.
Chocolate does not keep very well between the houses construction and its edible destruction. However, chocoholics should not be put off—Edens exposed her best-kept secret. She stocks her house with wrapped Kisses, Kit Kats, and the likes. “Just because no one can see it doesn’t mean it’s not delicious—it’s like finding a treasure!” says the pro.
A subtle yet lovely effect is to sprinkle a few flecks of sugar sprills on the lawn around your GB House to create a light snowfall.
Chocolate does not keep very well between the houses construction and its edible destruction. However, chocoholics should not be put off—Edens exposed her best-kept secret. She stocks her house with wrapped Kisses, Kit Kats, and the likes. “Just because no one can see it doesn’t mean it’s not delicious—it’s like finding a treasure!” says the pro.
Eating Not So Funions and Wonderbread
This week’s food article in the Wall Street Journal struck me as particularly bizarre. “Gourmet Canned Cuisine” read the headline. Captions showed gourmet dishes made at fancy New York and California restaurants with canned goods beside them, apparently headlining in the dish’s recipe. The article reviews David Bouley’s usage of Heinz ketchup and Jean Georges Vongerichten’s sweet shrimp that have Hellman’s mayonnaise to thank. More shocking is the Kraft singles used by a Seattle restaurateur and the Gravy Master that the head chef at Toqueville puts on his $75 Kobe beef. The list of restaurateurs and canned foods spanned an entire page.
The article doesn’t glorify these chefs usage of lowbrow ingredients; however, it doesn’t completely put it down either. This, I think, is absurd. The very reason one attends one of these haute restaurants is to enjoy fine cuisine. And, the expectation is that this food will be unprocessed, preservative-free gastronomy. Of course, there is a place for ketchup, mayonnaise, and sugar (sugar, see left) in our diets in small amounts, but in this day and age when we are becoming more and more aware of the dangers and repercussions of a diet saturated in chemical-laden food and unnatural substitutes found in many canned and bottled goods, do we want these shortcuts sneaking into our starred restaurants?
It is an atrocity that these chefs would cook in this fashion. Of course there is the pressure of creating buzz around one’s restaurant. And, certainly, fresh, seasonal food is no longer anything new. However, to revert to high fructose ingredients for this attention will certainly not fare well with our arteries, our hearts, or our belt buckles.
When Wonderbread is a main ingredient in crab cakes, it should make us think twice about throwing down $12 for the golf ball-sized delicacy, right? What happened to all that progress that Alice Waters made in the 1990’s? Was fresh food just a fad? Does anyone really care about health? About the ills of a sugary diet and the detrimental effects of preservative-infused food? In a time when trans fat at MacDonald’s is written about and fought against daily, what makes a $23 Funion-encrusted halibut filet any different?
The article doesn’t glorify these chefs usage of lowbrow ingredients; however, it doesn’t completely put it down either. This, I think, is absurd. The very reason one attends one of these haute restaurants is to enjoy fine cuisine. And, the expectation is that this food will be unprocessed, preservative-free gastronomy. Of course, there is a place for ketchup, mayonnaise, and sugar (sugar, see left) in our diets in small amounts, but in this day and age when we are becoming more and more aware of the dangers and repercussions of a diet saturated in chemical-laden food and unnatural substitutes found in many canned and bottled goods, do we want these shortcuts sneaking into our starred restaurants?
It is an atrocity that these chefs would cook in this fashion. Of course there is the pressure of creating buzz around one’s restaurant. And, certainly, fresh, seasonal food is no longer anything new. However, to revert to high fructose ingredients for this attention will certainly not fare well with our arteries, our hearts, or our belt buckles.
When Wonderbread is a main ingredient in crab cakes, it should make us think twice about throwing down $12 for the golf ball-sized delicacy, right? What happened to all that progress that Alice Waters made in the 1990’s? Was fresh food just a fad? Does anyone really care about health? About the ills of a sugary diet and the detrimental effects of preservative-infused food? In a time when trans fat at MacDonald’s is written about and fought against daily, what makes a $23 Funion-encrusted halibut filet any different?
Gobbling Green Goodies
Try adding a new flavor to your baked goods by including green tea! Trader Joe’s now sells a Matcha Green Tea Baking Mix that can be used to bake muffins, cakes, or breads with only the addition of eggs, butter, and water. The tea flavor in the mix is subtle, but surprisingly delightful, and kids will go wild for the vibrant green color! The baking mix is so versatile that the Culinista™ within us all will be inclined to add anything from slivered almonds to dried cranberries to chocolate chips to mix up your green tea delicacy. Impress your family and friends with mini green cakes with a lemon ginger icing. Spoon your green tea batter into muffin tins until they are half full and follow the box directions to bake. To make the icing, combine 1 cup of powdered sugar and 1 Tbsp of lemon juice into a bowl. Add 1 Tbsp of minced crystallized ginger and 1 Tbsp of water and mix. Pour the icing over the cake, garnish to taste with minced crystallized ginger, and serve!
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