There is nothing quite as comforting as waking up on a lazy Saturday morning and having the perfect, leisurely weekend brunch. But if the standard pancakes and eggs don't whet your appetite, or if, with the freshness of spring in the air, the thought of thick sugary syrup is too much to bear, then try a new twist on an old classic, Savory French Toast!
A few weeks ago, a Dish in the office let us in on this secret weapon brunch specialty, delicious enough to melt any man, quiet any kid, and make even mom relax for a minute. She explained that savory French toast seemed like a no-brainer after she started getting sugared-out.
It combines the eggy-goodness of your standard French toast to make for a hearty meal, minus the sticky sweet. The dish evokes an oven-baked strata, but without the overnight prep! To serve four, you'll need:
8 slices sourdough (whole wheat, if you can find it ? Silver Moon makes a great boule!)
1 tub onion & chive cream cheese
8 thin slices prosciutto or smoked turkey
4 eggs
1/2 cup whole milk
1 Tbsp Dijon mustard
1 Tbsp butter
Salt&Pepper, to taste
1. Preheat the oven to 300° and line a baking sheet with foil.
2. Whisk eggs, milk, mustard, and S&P in a shallow dish.
3. Lightly spread cream cheese on two slices of bread, layering two slices of meat in the middle to create a sandwich. Repeat to make a total of 4 sandwiches.
4. Briefly soak each sandwich in egg mixture, coating both sides.
5. Heat a pan or skillet over medium heat, and then add a tablespoon of butter, swirling to coat evenly.
6. Cook toast on both sides until nicely browned, and keep finished sandwiches in the oven until ready to serve.
Double the recipe and serve with fresh fruit and cherry tomato-mozzarella-basil salad for a hearty and truly savory brunch party!
Tuesday, March 27, 2007
Kosher Coke
This week, keep an eye out for Kosher for Passover Coca Cola. It sounds weird, but K for P coke isn't just for observant Jews.
K for P Coke is made with sucrose instead of high fructose corn syrup?an ingredient not Kosher for Passover (corn). Because of the restriction on corn syrup, the Kosher coke comes closer to the original Coca Cola recipe. And, with so much babble about the negative effects of corn syrup, everyone should want to stalk up on the glatt version.
The product was developed to please Coca Cola-loving Jews so that they could continue to enjoy the beverage even during Passover.
The K for P bottles have yellow caps and should be in stores through at least April 9th, the last day of Passover.
K for P Coke is made with sucrose instead of high fructose corn syrup?an ingredient not Kosher for Passover (corn). Because of the restriction on corn syrup, the Kosher coke comes closer to the original Coca Cola recipe. And, with so much babble about the negative effects of corn syrup, everyone should want to stalk up on the glatt version.
The product was developed to please Coca Cola-loving Jews so that they could continue to enjoy the beverage even during Passover.
The K for P bottles have yellow caps and should be in stores through at least April 9th, the last day of Passover.
Boqueria
It's a shame that small plates are a trend?because it means that at some point, they will be out. However, so often, all one needs is a small taste of a dish?or a few dishes.
This was the case last week after a show I'd seen with a friend of mine. We were a little hungry and went to check out Boqueria, the Spanish spot that took over L'Acajou in October. The bustling locale, with raised communal tables, was filled with the scent of jamon,
toasting bread, and marinated antipasti. We immediately got sangria?rose and red?that was packed with apples, oranges, and grapes, and took a look at the menu. Squid with garbanzo beans, radishes, and eucalyptus, Serrano toasts, and padron peppers perked our interests and ultimately provided supreme satisfaction. Churros sealed the deal and we pinky-swore that we'd return before small plates were extinct.
This was the case last week after a show I'd seen with a friend of mine. We were a little hungry and went to check out Boqueria, the Spanish spot that took over L'Acajou in October. The bustling locale, with raised communal tables, was filled with the scent of jamon,
toasting bread, and marinated antipasti. We immediately got sangria?rose and red?that was packed with apples, oranges, and grapes, and took a look at the menu. Squid with garbanzo beans, radishes, and eucalyptus, Serrano toasts, and padron peppers perked our interests and ultimately provided supreme satisfaction. Churros sealed the deal and we pinky-swore that we'd return before small plates were extinct.
Tuesday, March 20, 2007
The Tap Project
Fiji water, Evian, Metro Mint, Vitamin Water…New Yorkers have a lot of choices when it comes to drinking water. And most of the time, we can all be caught holding one of these bottles. Not that there’s anything wrong with those bottles, but New York City also has some of the finest tap water around. It is regulated more strictly than bottled water and it is tested over 400,000 times a year to monitor its safety and its mineral content.
Flowing from pristine reservoirs that span from the Catskills to tributaries of the Delaware River, we use around 1.3 billion gallons of water on a daily basis. Amazingly, the majority of the water is delivered to us via gravity, making operation costs relatively low. With potable water readily available to us at any moment, it’s easy to forget that this is a luxury not available to some.
This Thursday, March 22, UNICEF is hosting The Tap Project in an effort to raise money and awareness for the conservation and development of drinkable water sources. UNICEF explains on the website that $1 can fund forty liters of safe water—enough to quench the thirst of forty children for one day or one child for forty days.
Participation is easy. On Thursday, there will be many, many restaurants with Tap Project decals on their doors. Dine at any of these restaurants—which include Little Giant, Union Square Café, Asia de Cuba, Aquavit, August, Babbo, Wallsé, the BLT restaurants, Cookshop, the Craft restaurants, Orsay, Per Se, Perry Street, Telepan, and Little Owl to name only a few—and “pay” a dollar per person for your tap water. Tap cards with donation stickers on them will be on each table or placed inside your menu. Just remove the sticker, fill out the amount you’d like to donate, and affix it to your check before you pay.
A complete list of the participating restaurants is on the Tap Project website. About one in five children do not have access to potable water, and one of the leading causes of death amongst children under five is lack of safe drinking water.
March 22 is UNICEF’s annual World Day for Water,, launched in 1992. The long-term goal of the day is to decrease by half the amount of people who have limited access to safe water by 2015. Help out!
Flowing from pristine reservoirs that span from the Catskills to tributaries of the Delaware River, we use around 1.3 billion gallons of water on a daily basis. Amazingly, the majority of the water is delivered to us via gravity, making operation costs relatively low. With potable water readily available to us at any moment, it’s easy to forget that this is a luxury not available to some.
This Thursday, March 22, UNICEF is hosting The Tap Project in an effort to raise money and awareness for the conservation and development of drinkable water sources. UNICEF explains on the website that $1 can fund forty liters of safe water—enough to quench the thirst of forty children for one day or one child for forty days.
Participation is easy. On Thursday, there will be many, many restaurants with Tap Project decals on their doors. Dine at any of these restaurants—which include Little Giant, Union Square Café, Asia de Cuba, Aquavit, August, Babbo, Wallsé, the BLT restaurants, Cookshop, the Craft restaurants, Orsay, Per Se, Perry Street, Telepan, and Little Owl to name only a few—and “pay” a dollar per person for your tap water. Tap cards with donation stickers on them will be on each table or placed inside your menu. Just remove the sticker, fill out the amount you’d like to donate, and affix it to your check before you pay.
A complete list of the participating restaurants is on the Tap Project website. About one in five children do not have access to potable water, and one of the leading causes of death amongst children under five is lack of safe drinking water.
March 22 is UNICEF’s annual World Day for Water,, launched in 1992. The long-term goal of the day is to decrease by half the amount of people who have limited access to safe water by 2015. Help out!
Matzo for All
Whether or not you will be participating in a Passover Sedar next week, remember that this is the time of year to stalk up on chocolate covered matzo.
Because the matzo is so fragile (even when dunked in a fat layer of chocolate), there is nothing more satisfying than finding a piece that hasn’t been broken and flaunting it to friends and family.
Chocolate matzo is one of those Jewish traditions that everyone loves. It is the perfect balance between thick chocolate and airy, crunchy matzo.
Pick up a box of Streit’s if it needs to be Kosher for Passover or head to Jacques Torres where the cocoa master has robed four-inch squares of matzo in dark, peanut butter, and Mendiant varieties.
Because the matzo is so fragile (even when dunked in a fat layer of chocolate), there is nothing more satisfying than finding a piece that hasn’t been broken and flaunting it to friends and family.
Chocolate matzo is one of those Jewish traditions that everyone loves. It is the perfect balance between thick chocolate and airy, crunchy matzo.
Pick up a box of Streit’s if it needs to be Kosher for Passover or head to Jacques Torres where the cocoa master has robed four-inch squares of matzo in dark, peanut butter, and Mendiant varieties.
Earthbox: Just Add Water for Spring
The incoming of spring is always a fun time in the city. Tree-lined streets show spots of leafy green, produce starts reappearing at the Greenmarket, and restaurants start opening their French doors and plopping tables out onto the sidewalk. The advent of spring is also the time when everyone makes a flustered attempt at growing a “fire escape garden.” Basil, rosemary, lettuces, and even tomatoes all seem like such an amusing project when they are fresh little bulbs at the market.
However, a few weeks of city smut and soon the inner-city mini farm starts to wilt pretty quickly. Nathanial Garber Schoen at Garber Hardware pointed me to The Earthbox to treat my urban garden calamitiesThe Earthbox is a complete gardening system contained in an apartment-friendly box that’s only a little more than 2ft L x 1ft W x 1ft T. The magic box is fit for any seeds, and the design of the box allows for optimal growth conditions no matter the conditions outdoors. Mention this newsletter, and Nat will give you 10% off if you preorder by April 15th.
However, a few weeks of city smut and soon the inner-city mini farm starts to wilt pretty quickly. Nathanial Garber Schoen at Garber Hardware pointed me to The Earthbox to treat my urban garden calamitiesThe Earthbox is a complete gardening system contained in an apartment-friendly box that’s only a little more than 2ft L x 1ft W x 1ft T. The magic box is fit for any seeds, and the design of the box allows for optimal growth conditions no matter the conditions outdoors. Mention this newsletter, and Nat will give you 10% off if you preorder by April 15th.
Tuesday, March 13, 2007
E4B
E4B stands for Easy For Busy, but even the extended name doesn’t give these fruit purées in a pouch justice. Mango, Pear Caramel, Strawberry Banana, Kiwi, and Blueberry Raspberry are all made of just that plus the addition of an apple or banana. There is absolutely no added sugar or preservatives.
The special packaging—like a glorified Capri Sun—was developed by NASA and ensures storage quality and lengthens shelf life, sans preservatives.
The pouch makes them easy to carry, but most importantly, the contents are delicious. A mother and son team who founded the company developed the product when the son, an avid basketball player, needed more fruits in his diet.
To feed your kids more fruit, visit www.e4b.com to order a case.
The special packaging—like a glorified Capri Sun—was developed by NASA and ensures storage quality and lengthens shelf life, sans preservatives.
The pouch makes them easy to carry, but most importantly, the contents are delicious. A mother and son team who founded the company developed the product when the son, an avid basketball player, needed more fruits in his diet.
To feed your kids more fruit, visit www.e4b.com to order a case.
Andrea Strong
The Dish sat down with New York Post food writer Andrea Strong last week to hear the inside scoop on what to do to start a successful restaurant, her favorite restaurant, and where to find a great recipe for Sicilian meatballs.
Dish: You write The Strong Buzz, food features for the Post each week, have penned a cookbook with Katy Sparks, and have contributed to quite a few major publications. Where have you been recently that you are excited about?
AS: Morandi, Waverley Inn—get the crab cakes and the pork chop. They also have the best carrots in the world. My favorite restaurant of all is Five Points: there is so much love. The owners are great people; food is fresh and not fussy or contrived.
Dish: I love Five Points. I actually have a Culinista™ from there. Jared Lewin?
AS: I know Jared! I love him; he cooks wonderful food.
Dish: He’s a gem. So do you ever cook at home?
AS: I’d say I go out about five nights a week but last week I made Sicilian meatballs from the Gourmet Magazine Cookbook. This week I am making lentil and bacon soup and lamb feta burgers.
Dish: If I were to raid your fridge, what would I find?
AS: Salad greens, cheese—I love cheese. I can’t be left alone with a block of cheese. I live close to the Greenmarket so I shop there a lot. I also love bialys. The bagel is over. The bialy toasts better.
Dish: Nice—
AS: I don’t even get them from anywhere special. I get them from the MET Foods in my neighborhood; I wonder if they are getting them from somewhere special. I also am into condiments: mustard, hummus…I also usually have beer and wine.
Dish: Last Question. What’s some advice you’d give to someone opening a restaurant here?
AS: You must have worked in restaurant before you start one. Hire a consultant to get you through the permits. Hire a publicist. And tell me so that I can write about it.
Dish: You write The Strong Buzz, food features for the Post each week, have penned a cookbook with Katy Sparks, and have contributed to quite a few major publications. Where have you been recently that you are excited about?
AS: Morandi, Waverley Inn—get the crab cakes and the pork chop. They also have the best carrots in the world. My favorite restaurant of all is Five Points: there is so much love. The owners are great people; food is fresh and not fussy or contrived.
Dish: I love Five Points. I actually have a Culinista™ from there. Jared Lewin?
AS: I know Jared! I love him; he cooks wonderful food.
Dish: He’s a gem. So do you ever cook at home?
AS: I’d say I go out about five nights a week but last week I made Sicilian meatballs from the Gourmet Magazine Cookbook. This week I am making lentil and bacon soup and lamb feta burgers.
Dish: If I were to raid your fridge, what would I find?
AS: Salad greens, cheese—I love cheese. I can’t be left alone with a block of cheese. I live close to the Greenmarket so I shop there a lot. I also love bialys. The bagel is over. The bialy toasts better.
Dish: Nice—
AS: I don’t even get them from anywhere special. I get them from the MET Foods in my neighborhood; I wonder if they are getting them from somewhere special. I also am into condiments: mustard, hummus…I also usually have beer and wine.
Dish: Last Question. What’s some advice you’d give to someone opening a restaurant here?
AS: You must have worked in restaurant before you start one. Hire a consultant to get you through the permits. Hire a publicist. And tell me so that I can write about it.
JOE’s at Alessi
The Alessi store on Greene Street opened six months ago not only with it’s usual affordably and cleverly designed house wares, but also, with a built it JOE kiosk. Shoppers salivating over smartly thought-out teapots can sip on a cup themselves as they peruse.
As you sip your elixir, don’t miss The Chin Family Kitchen Timer—a rendition on a kitchen classic that is neither overly cutesy nor overly modern. If you fancy a more contemporary decor, aluminum bowls from The Nuvem Family are superb collectors items from the Spring/Summer collection.
If you are hesitant whether these high design collections are actually functional, be sure to consume some JOE, as all drinks are served in Alessi ware. Not to be missed is the espresso granita. Espresso, milk, and sugar get blended and then topped with house-made whipped cream for—though not a novel coffee drink—a deliciously sweet SoHo afternoon pick-me-up.
As you sip your elixir, don’t miss The Chin Family Kitchen Timer—a rendition on a kitchen classic that is neither overly cutesy nor overly modern. If you fancy a more contemporary decor, aluminum bowls from The Nuvem Family are superb collectors items from the Spring/Summer collection.
If you are hesitant whether these high design collections are actually functional, be sure to consume some JOE, as all drinks are served in Alessi ware. Not to be missed is the espresso granita. Espresso, milk, and sugar get blended and then topped with house-made whipped cream for—though not a novel coffee drink—a deliciously sweet SoHo afternoon pick-me-up.
Saturday, March 3, 2007
FruitaBü
While my friends got Fruit by the Foot packed into their lunch boxes in grade school, my parents insisted on forcing the less-sugary, less cool fruit leathers into my brown bag.
Kids and parents alike no longer need to fight over a fruity lunchtime sweet treat. FruitaBüs are all organic “smoooshed™ fruit” that come in the traditional flat or, the cooler, more cafeteria-hip roll up version (called twirls).
I am partial to the strawberry but grape and apple come in a close second. There are no added sugars, just the sweetness of the fruit.
Though these are targeted towards children—with an iconic little monkey smiling on the packaging—they are great as a snack on the go for anyone.
Kids and parents alike no longer need to fight over a fruity lunchtime sweet treat. FruitaBüs are all organic “smoooshed™ fruit” that come in the traditional flat or, the cooler, more cafeteria-hip roll up version (called twirls).
I am partial to the strawberry but grape and apple come in a close second. There are no added sugars, just the sweetness of the fruit.
Though these are targeted towards children—with an iconic little monkey smiling on the packaging—they are great as a snack on the go for anyone.
If You Don’t Have a Culinista™, There’s Seamless Web
I wanted a tuna sandwich at 2am last week. I’d been working nonstop through the day and hadn’t had a chance to break for dinner. So, by the middle of the night, still gazing into my computer screen, I got hungry.
“Eating has never been so easy,” claims Seamless Web, an online food delivery service that caters to New York, DC, Philadelphia, and Connecticut. My tech savvy older brother has been using Seamless Web for years and continuously referenced the site to me, but I never found a reason to use it, or even to visit it. Whenever I want to order food, I do what most New Yorkers do. I pull out the messy, spilled-on menu file, made up of menus dated back decades, and call up one of my three stand-bys.
This time—maybe because it was 2am or maybe because I was still in computer-mode—I remembered Seamless Web. It was a revolutionary discovery. Many well-known restaurants are on the site, from Turks & Frogs to EJ’s to Haru to Burritoville.
This website is a completely searchable catalogue of menus. After prompting the hungry surfer for a delivery address, the web engine pulls up restaurants that will deliver—it is live and time sensitive so you can only search restaurants that will absolutely deliver the goods—no calling to get unanswered rings for twenty minutes.
After you’ve selected your restaurant, a menu pops up. Each dish is clickable—allowing you to learn more about the dish and to give special instructions (i.e. sauce on the side, extra wasabi, etc.) to the restaurant. You can add a tip to your card so that when food arrives, you can get straight to devouring it—which is exactly what I did when my tuna sandwich arrived—well within the allotted forty-minute delivery period.
In fact, the deliveryman was buzzing before I could even figure out how the magical process had occurred. Apparently, after the order is made, it prints at the restaurant. The restaurant confirms the order, and a confirmation email is generated to the client. Thereafter, the process goes down like normal delivery—sans the rummaging through menus or stressed restaurant staff—just a tuna sandwich at 2am.
“Eating has never been so easy,” claims Seamless Web, an online food delivery service that caters to New York, DC, Philadelphia, and Connecticut. My tech savvy older brother has been using Seamless Web for years and continuously referenced the site to me, but I never found a reason to use it, or even to visit it. Whenever I want to order food, I do what most New Yorkers do. I pull out the messy, spilled-on menu file, made up of menus dated back decades, and call up one of my three stand-bys.
This time—maybe because it was 2am or maybe because I was still in computer-mode—I remembered Seamless Web. It was a revolutionary discovery. Many well-known restaurants are on the site, from Turks & Frogs to EJ’s to Haru to Burritoville.
This website is a completely searchable catalogue of menus. After prompting the hungry surfer for a delivery address, the web engine pulls up restaurants that will deliver—it is live and time sensitive so you can only search restaurants that will absolutely deliver the goods—no calling to get unanswered rings for twenty minutes.
After you’ve selected your restaurant, a menu pops up. Each dish is clickable—allowing you to learn more about the dish and to give special instructions (i.e. sauce on the side, extra wasabi, etc.) to the restaurant. You can add a tip to your card so that when food arrives, you can get straight to devouring it—which is exactly what I did when my tuna sandwich arrived—well within the allotted forty-minute delivery period.
In fact, the deliveryman was buzzing before I could even figure out how the magical process had occurred. Apparently, after the order is made, it prints at the restaurant. The restaurant confirms the order, and a confirmation email is generated to the client. Thereafter, the process goes down like normal delivery—sans the rummaging through menus or stressed restaurant staff—just a tuna sandwich at 2am.
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