Search results for 'butternut squash'

Restaurant Recs., NY

16 Jun

New York Restaurants

**NOTE: The restaurants are not really organized in any particular way, I tried to group restaurants by location…If you click on the restaurant’s name, you will be directed to the website for the restaurant where you can find out more info. Come eat with me! Oh, and leave a comment if you have a recommendation for me that is not on my list yet.

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The Scuttlebutt and the Clean Slate at Salite

Brooklyn:

Williamsburg/Bushwick

Greenpoint

Fort Greene/Clinton Hill

  • Greene Ice Cream (Brooklyn)-ice cream served inside or out (depending on the weather) of the General Greene
  • The General Greene (Brooklyn near Fort Green)-brunch
  • Ici (Brooklyn) 246 delkab ave.-went for brunch. Thought is was ok. cute atmosphere
  • Smooch: the cafe featured in Bored to Death, AMAZING sandwiches and the best cup of coffee!
  • Madiba-stopped here for a quick dinner before a show at the BAM. Ordered what was quick: the samoosa appetizer and Deep Fried I&J hake filet, calamari rings & slap chips served with salt & vinegar; lots of fried foods but the rest of the menu looked good, will have to come back
  • Olea: cute brunch spot, had the Turkish breakfast: eggs scrambled with cilantro, tomato and red onion, fattoush, eggplant salad, herbed yogurt and grilled pita bread
  • Mekelberg’s – beer, sandwiches, and mini grocery
  • Speedy Romeo – pizza
  • Fancy Nancy
  • Emily – pizza
  • Sisters
  • The Good Batch – bakery

Bed-Stuy

Red Hook

  • Baked: Red Hook, 359 Van Brunt Street Brooklyn-bakery; it was just ok for all of the hoopla it gets; cupcakes, brownies, bar cookies
  • Pok Pok NY-extremely popular Thai restaurant
  • Alma

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The Pines, Brooklyn: Carrot Salad | Fluke (close to The Bell House)

Park Slope/Prospect Heights/Cobble Hill/Boerum Hill/Gowanus

Brooklyn Heights

  • Iris Cafe-cute little sandwich shop/cafe; good place to check out after walking across the Brooklyn Bridge

Ample Hills Ice Cream

Crown Heights
Midwood
  • Di Fara-famous pizza (on the way to Brighton Beach)

Manhattan:

Mission Chinese Food

East Village/Lower East Side

  • Zucker Bakery-great bakery; order the avocado toast and the date-halva rose. Also check out their rugelach and the chocolate snowballs.
  • Dirt Candy-Vegetarian food
  • OST Cafe-(east 12th st and ave. A)
  • Northern Spy Food Co.-intimate setting…half off on cocktails Mon. nights; kale salad and beet salad are great appetizers, the scallops were fantastic
  • Ippudo-ramen-Order the Pork buns and Akamaru Modern with egg
  • Back Forty-farm-to-table
  • The Brindle Room-small space, very good food, “mashed potato” donuts, specials were great, white bean and cheddar soup
  • Porchetta-sandwich shop in the east village, pork sandwich (pricey but great) the cracklings of the pork were awesome, simple its just rustic bread and pork. They give you mustard. Also a really small place
  • Mighty Quinn’s Barbecue-2nd ave and 6th street
  • Abraco– espresso bar (tiny place), good people watching
  • The Beagle-appetizer and drink pairings. hello pork belly & rye and burrata & gin. I’m in!
  • Edi and the Wolf-Austrian food on Ave.C
  • Veselka-Ukranian soul food
  • Momofuku Milk Bar-compost cookie, cereal milk ice cream, crack pie (207 2nd Avenue, at 13th Street and 15 West 56th Street)
    • Ssam
    • Noodle Bar-hot dang, order the chilled spicy noodles – sichuan, spiced sausage, spinach, cashews
  • ‘Inoteca (lower east side)
  • Gotham Bar & Grill
  • Veniero’s Pastry Shop-classic Italian pastries
  • Empellon Cocina
  • Wd~50
  • The Fat Radish-farm-to-table
  • Berkli Parc Cafe
  • Cocoron-soba shop
  • Puddin’
  • Sorella
  • Freemans
  • Sauce– “the plank”=soft polenta on wood with bolognese
  • The Meatball Shop-sooooo yummy! I ordered the beef meatballs with pesto atop of market greens; ice cream sandwich choc. chip cookie with Baileys Irish Ice Cream…you will have a long wait, but this place is totally worth it
  • Prune-54 E 1st st at 1st ave; great brunch; ordered the cheesy huevos rancheros. Cute ambiance. Went for dinner and ordered a chicken dish + a side dish, so it was pretty expensive. I really liked my appetizer, it was something with eggplant. Dessert was a chocolate pot du creme which was great (just note that dessert is a small portion). The best part was the beginning when they brought out flatbread with salt and the end of the meal when they brought out a nub of chocolate. Those little touches were the best part of my experience there. I also hear they have a great burger.
  • Frankie’s 17-I’ve heard the dessert “red wine plums with mascarpone” is great
  • Clinton St. Bakery Co.-blueberry pancakes, biscuit sandwich with scrambled cheddar eggs, bacon, tomato jam, and hashbrowns…long wait on the weekends, but if you go during the week day you will get in and out pretty fast…really great brunch spot
  • The Wren
  • Sidewalk Cafe
  • Motorino Pizza-YUM, ordered octopus salad, mixed green salad, Soppressata Pizza, Cremini&Sweet Sausage Pizza; they try to rush you out of there, but the food was great!
  • Babycakes 248 Broome Street (Btwn Orchard & Ludlow)-gluten-free baked goods
  • Death and Company-swanky bar club
  • Doughnut plant (379 Grand St, NYC)
  • Yona Schimmel’s Knishes
    • 137 East Houston Street Between 1st & 2nd The Lower East Side
  • Mission Chinese Food– super spicy, I ordered take-out on at 11pm and it was ready in less than 15 minutes (amazing!), ordered the stir-fried buckwheat noodles and the Mongolian long beans
  • Shopsin’s-the famous restaurant from the documentary “I like killing flies”; crazy menu i.e. “slutty cakes,” mac n’ cheese pancakes…, note the rules about eating there i.e. no more than 4 people…definitely want to check this place out
  • il Buco
  • El Rey Coffee Bar & Luncheonette: avocado del sur, falafel, beet pickled egg, any of the pastries but esp. the sweet potato bread with caramel and aleppo pepper

Abraco Espresso

Chinatown

  • Nom Wah Tea Parlor-saw a video about this restaurant on the NY Times
  • Joe’s Shanghai-soup dumplings; I actually went to the Joe’s in Flushing. Ordered the scallion pancakes, pork soup dumplings, black mushroom and bamboo shoots. Scallion pancakes were great but extremely greasy and fried, soup dumplings were good and heavy, and my fav was the black mushrooms. 
  • Lam Zhou Hand-Pulled Noodles YUM! hole in the wall amazing place; greasy; try the dumplings
  • Vanessa’s Dumplings-super cheap, good greasy dumplings; Peking duck sandwich is awesome!
  • Vegetarian Dim Sum

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 Breakfast at Two Hands, on Mott st. b/w Broome and Grand

Soho/Nolita

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Breakfast at Jeffrey’s Grocery: quinoa oatmeal, crushed English pea toast, vol au vent

West Village

OST Cafe

Tribeca

Chelsea

Flatiron

  • Sweetgreen
  • Terri (vegan)
  • Stumptown Coffee Roasters inside the Ace Hotel- SOOO yummy, great coffee
  • No. 7 Sub-also inside Ace Hotel-General Tso’s Tofu is SO messy and delicious; zucchini parm is great; any sandwich with potato chips rocks
  • The Breslin– Ace Hotel, lamb burger
  • The John Dory Oyster Bar-the cocktails look great here
  • Eataly-a bit chaotic and crowded, places to eat all over, fun grocery shopping, beer garden on top
  • Saravanaas– South Indian food, dosas, uthappam, curries, drinks (lassi). totally filling and fun to dip into all the spicy and sweet sauces
  • Aldea
  • Gramercy Tavern
  • Maialino-brunch is supposed to be great here
  • La Follia-Italian
  • Boqueria-Spanish tapas-it was good, not great…Patatas bravas were filling…nice atmosphere…
  • Man Doo-yummy Korean Dumplings, ladies making dumplings in the window in the front

Murray Hill

  • Penelope (in Murray Hill, on Lex. and 30th): cute breakfast/brunch menu
  • Rose Bakery
  • Marta’s– 29 East 29th Street; pizzas and antipasti by Maialino chef and manager Nick Anderer and Terry Coughlin

Union Square

  • ABC Kitchen– Jean Georges; mushroom pizza with egg was great; my favorite appetizer was the roasted Parmesan butternut squash, Desserts: salted caramel popcorn and peanut sundae was the best dessert, also had the donuts, the chocolate cake with marshmallow frosting, I liked the presentation of the meyer lemon panna cotta
  • Num Pang– OMG this place is SOOOO good…super messy sandwiches…I’ve tried the cauliflower and the pork belly sandwich. Perfect to go sit in a shady bench in Union Square park and then head to the Greenmarket
  • Hu Kitchen-their smoothies/juices look great!
  • Casa Mono
  • Big Gay Ice Cream Truck– I had vanilla with fig infused balsamic
  • NY Cake and Baking-baking supply store
  • Friend of a Farmer-standard brunch fare, cute decor
  • Pure Food and Wine-upscale raw vegan menu
  • City Bakery– pretzel croissant and dark hot chocolate with marshmallow; love the salad bar, too. They make a great vegan banana sesame seed cake which is so dense and wonderful.
  • Hundred acres
  • Public
  • Union Square Cafe
  • Scarpetta

The City Bakery

Midtown West/Hell’s Kitchen:

  • Print (and Press Lounge-rooftop bar with reflecting pool)-farm-to-table restaurant with an in-house forager; the desserts are the shiz 😉
  • Amy’s Bread-love their scones
  • Totto Ramen-really great ramen between 8th and 9th ave on 52nd. you sit at the bar on stools. gets crowded so be prepared to wait or go at an “off time”
  • Danji-modern Korean food; SPE certified (means “health through food”); vegetarian menu available
  • Casellula-9th ave.; nice atmosphere, great staff, desserts and cheeses are fantastic
  • Blossom du Jour-vegan to-go
  • Shake Shack-burgers and shakes
  • The Counter-burger place in Times Square
  • Per Se-Columbus Circle, Go for a $20 cocktail and they will bring you popcorn with truffle oil and large roasted peanuts. You will get all of the atmosphere and a small nibble for a decent price
  • 5 napkin– the original burger-10oz with caramelized onions and gruyere (good place to go after a broadway show)
  • Don Antonio-50th st and 8th ave. Order the montanara, a Naples specialty. “The dough is flash-fried in oil before being finished in the oven, creating a crust that’s puffy and golden, not saturated with grease as you might expect. Tomato sauce, basil, and super-smoky buffalo mozzarella.” Check out this round-up of pizzas on First We Feast
  • Hummus Kitchen

(Upper West)

Mid:

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“The Smash” at Little Collins

Midtown East/Upper Eat:

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The Rice Bowl with Grilled Tofu at Community Food & Juice (in the back: Egg White Veggie Scramble)

Harlem/Morningside

East Harlem

Central Harlem

  • Red Rooster-cornbread, nice vibe, live music
  • Lenox Coffee (129th between lenox and 5th ave)-cute wooden interior cafe, nice coffee drinks, great yogurt and granola parfait with berries, quiet, pastries looked good
  • Shrine-jazz bar/music venue in Harlem
  • Yatenga-French

West Harlem

Hamilton Heights

Morningside Heights

  • Massawa-Ethiopian food on 120th and Amsterdam, really yummy food, feels like comfort food, order the combos and the appetizers are great, too
  • Max Caffe-122nd and Amsterdam-good coffee, nice loungy cafe, nice simple breakfasts and lunches
  • Max Soha-pastas are really good; eggplant rigatoni Siciliana is good, mixed grilled veggies are good
  • Nikko-123rd and Amsterdam-decent lunch specials
  • Joe the art of Coffee-my favorite coffee shop near Columbia university. Cappuccino=the best
  • Community Food & Juice-from the owner’s of Clinton st. bakery, I’ve had the tofu salad, the burger, the farmer’s chop, the biscuit sandwich, the fish sandwich
  • Mill Korean-bibimbap
  • Hungarian Pastry Shop
  • Thai Market-pretty good Thai; I often get delivery from here in a pinch
  • Cafe du Soleil: French restaurant, casual, nice lunch/brunch, large space; had the French onion soup
  • Absolute Bagels: fresh bagels on 106 and broadway; loaded with cream cheese but fresh and satisfying, get your bagel toasted and eat in riverside park
  • Buster’s-nice spot for lunch, healthy-ish sandwiches, they bring you cookies at the end of the meal
  • Freda’s-Caribbean
  • Doaba Deli-hole-in-the-wall Vegetarian Indian food on Columbus Ave. and 106th st.

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Brunch at Queens Comfort

Queens:

Long Island City

Bronx:

Recipe Index

7 Jun

Breakfast

Restaurants, Outings, and Miscellaneous 

Dietetic Internship

Breads

Cakes

Cookies/Bars/Brownies

Ice Cream/Sorbet/Custard

Ice cream condiments/toppings:

Tarts/Pies/Galettes/Crumbles/Crisps


Jewish

Fruit

Drinks

Soups/Stews

Pasta

Grain-Based Salads

Eggs

Meat/Fish/Poultry

 

 

Vegan

Gluten-Free

Dinner Time

Thanksgiving/Fall

The Recipe ReDux

Cranberry Bog Blogger

>Lunch at Eataly

13 Jan

>Eataly is jam-packed with people and Italian food-goods.

There is everything from wine and cheese pairings to il pesce (fish) and la verdure (emphasis on produce). There is a beer garden, a panini stop, a pastry counter, and a coffee shop. You can purchase pastas, meat, bread, fish, cheese, liquor, produce, snacks, and desserts.
After tasting some wine and cheese (we were a quartet of mother-daughter duos), we headed over to dine on Eataly’s homemade Neapolitan-style pizza and homemade lasagna.
On the website, Eataly’s pizza is described as having a charred and elastic crust. I think that is a fitting description. The pizza we ordered was extremely simple; it had San Marzano tomatoes, fresh mozzarella, olive oil, and a about 2 basil leaves on top. Is it possible that the simple was almost too simple? Ok ok, the pizza was good. But I have definitely had better. And it sure took a long time to bring out this “simple” pizza.
We also shared a lasagna (“pasta al forno con zucca”) with homemade noodles. It had pumpkin, butternut squash, and Pecorino cheese. This was quite good. It did sort of fall apart when you took a bite, but I liked the flavor and the creamy texture.
I will have to go back and try some of the other restaurant vendors at Eataly, or at least buy some groceries there. It will have to be after the crazy holiday season, though. I don’t know how well I do with large crowds and a lot of noise while I am lunching…oh, everything is an experience in New York…

Eataly NY
200 5th AVENUE
NEW YORK, NY 10010
Entrances on 5th Avenue and 23rd Street

>Yay for Vegemetables!

11 Mar

>
Yay for Vegemetables! The spring season is almost upon us! This means peas and favas and fennel oh my! This means asparagus and rhubarb, strawberries and pineapple, and ma ma ma mango!


It’s almost spring. It’s time to lighten up. It’s time to soak up some sunshine and frolick in the park and wear hats and flowy dresses. Polka dots and flowers and bright colors and patterns. Frisbee and baseball and dachshund derbies!

It’s mating season–for the squirrels, for the birds, and well, for us humans.

All I want to do is sip on mimosas and dance in the streets and have someone whisper sweet nothings in my ear.

When I think of spring, I think light. I think fresh smells. I think of color. And this is exactly what I think about when I want a nice spring meal. Something not too heavy (simple simple simple), something fragrant and filled with fresh herbs and flavors (fresh basil, chives, rosemary…), and something bright green and red and orange and white.


And now I present you with two beautiful spring recipes highlighting the essence of simple, fresh, and, well…springy!

Barefoot Contessa’s Back to Basics has a great recipe for roasted vegetables–fennel, fingerling potatoes, thin French green beans, and asparagus. You just need a splash of oil, a sprinkle of salt and pepper, and a few dashes of Parmesan. Done. Perfect. Gorgeous. TASTY TOWN!

Next I have for you a lovely galette, a free-form tartlette. Filled with the last of the sweet winter squash and spiked with the fresh hint of green spring basil and purple shallots. I’m licking my lips. My tummy is thanking me.


So, let’s get cookin’:


Oven-Roasted Vegetables a la Barefoot Contessa

serves 6

2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
1 pound French string beans (haricot verts), trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces (I just left mine whole)
1/4 cup freshly grated Parmesan cheese (omit if making this for vegans)

Preheat oven to 425 degrees.

Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.

Roast the vegetables for 25-30 minutes, until potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10-15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.

Sprinkle with salt and pepper and serve hot.

and now…

BUTTERNUT SQUASH GALETTE
Adapted From Doable and Delicious
Originally From Gourmet Magazine February 2009

For the dough:
1 1/4 cups all purpose flour

1 stick cold unsalted butter, cut into 1/2 inch cubes (I used Earth Balance spread to make this vegan)

1 tbsp fresh basil leaves, cut into a chiffonade

1/2 tsp sea salt

4 tbsp ice cold water

Dough: Pulse flour, butter, basil, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. Do not overwork dough or pastry will be tough. Gently press dough into a 5 inch disk and chill, wrapped in plastic warp, until firm, at least 1 hour.

For the filling:
2 lb butternut squash, peeled, seeded and cut into 2 x 1/4 inch slices

1/2 tsp sea salt

3 tbsp olive oil, divided

A few shallots, sliced thinly

6 ounces soft mild goat cheese, crumbled (omit if making this tart vegan)

extra:
1 egg, lightly beaten (omit if making this vegan)

more fresh basil, chiffonaded, for garnish

Preheat oven to 500 with rack in the middle.

Toss squash with sea salt and 1 tbsp oil and arrange in 1 layer in a shallow baking pan or cookie sheet. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375.
Meanwhile, cook the shallots in remaining 2 tbsp oil with a pinch of salt in a skillet over medium heat, stirring occasionally, until tender, 6-10 minutes.

Roll out dough into a 13 inch round on a lightly floured surface. Transfer to a baking sheet (lined with parchment) or pizza stone. Arrange the squash, shallots, and goat cheese and fill the galette in an even layer in center of dough, leaving a 2 to 3 inch border. Fold dough in on itself to cover outer rim of filling, pleating dough if necessary.

Brush pastry with beaten egg (omit if making this vegan) and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving. Garnish with fresh basil.

Browned Butter Banana Nut Muffins

1 Nov

Browned Butter. You are my hero. You are the apple of my eye, the sunshine in my sky, the secret to my magic!

Yes, magic, I create magic. Magic in the kitchen. Seriously. You know when you walk into a café or a bakery and see a gorgeous display of pastries and you think, “Wow, whoever makes these is a genius, literally a holy person?” Well, that person is now officially me.


Every week I look forward to waking up at 6 am (on Friday and Saturday mornings, mind you) to spend my day amongst my good friends Butter, Flour, and Sugar to create pastries and desserts just for you! The smile on your face when you ask for a nibble of that cookie or a taste of that little donut hole, glazed and sprinkled, just makes my day! Really, you should see yourself—when you take that first bite your eyes light up like you were a kid again! It’s great. Really, really great.


Anyway, back to browned butter. And muffins. And Sunday morning breakfast. And sunshine, on November 1st!


I made these muffins a few months ago with fresh summer blueberries and boy oh boy were they addicting! I ate 3 in just one day! Muffin overdose (but totally worth it, mmm).

This morning I needed to make muffins. It was just one of those days—a muffin day. Since fresh blueberries were not around today, I decided to use chopped bananas and toasted walnuts instead.

So now after making both a blueberry and banana nut version, tons of add-in ideas are flying around inside my head, etching to get out:

  • Lemon rosemary muffins (inspired by a lemon rosemary pound cake; any herb/flavor of choice will do…lavender, lemon verbena, fresh ginger, basil?)
  • Fresh and dried cranberry combo (Dried cherries sound yummers, too! Maybe some slivered almonds and white chocolate chips?)
  • Persimmon pulp muffins
  • Roasty butternut squash muffins
  • Chunks of avocado…and…raspberry? (I don’t even know if this would really work but it sounds so good in my head…)

Ok Stephanie, enough. Focus. Browned Butter. Bananas. Toasted Walnuts. Fresh vanilla beans. Crumb topping. Enough said. Go make these muffins.



Browned Butter Banana Nut Muffins (Infinitely adaptable)

Makes 12 muffins

Ingredients:
7 Tablespoons unsalted butter

1/3 cup milk (I used 2 % this time)

1 large egg

1 large egg yolk

1 teaspoon vanilla extract (I used the seeds of half a vanilla bean…I love those bean flecks!)

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups chopped bananas (I used 3 large bananas)

about a cup of toasted walnuts

For the Topping:
3 Tablespoons cold, unsalted butter, cut into little cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Directions:
1. Preheat oven to 375° F. Grease a muffin tin or line it with paper or foil liners.

2. Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. Once the butter stops crackling or “singing,” it will begin to brown fairly quickly. Keep a close eye. Remove from heat.

3. Toast the walnuts.

4. Whisk milk, egg, yolk, and vanilla bean seeds until combined. Slowly add the brown butter and stir to combine (careful not to cook the eggs).

5. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk and butter mixture all at one and stir gently to combine.

6. Gently but thoroughly fold in the bananas and walnuts and the batter among muffin cups and spread evenly. (You can use an ice cream scoop to plop the batter in the muffin cups!)

7. To make the topping: combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.

8. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 20 minutes.


Oh yah, and here is a picture of browned butter. It is a really ugly picture but trust me, this stuff is GOLDEN! Those little brown bits are where all the flavor is at!