Cheers to Snow and Ice Cream...and Rum-(balls?)

A trip to the supermarket is always in order when the weather man predicts a blizzard.  Since I'm home in NJ with my mother for Christmas, this excursion is made in our own private vehicle with a trunk's capacity to carry heavy items home!  This makes me giddy with excitement knowing I won't break my arms walking home from Trader Joe's, all 16 blocks and 2 avenues to midtown's extremely West side.

My prized purchases are two containers of Edy's ice cream.  Yes, one would have been plenty, but they are on sale: 2 for $5!  I chose the Light Egg Nog to be simultaneously conscientious and festive....and, the Chocolate PB Cup to just be me.  I was thrilled as it was with the new additions to our (my mother's) food stock, but only when we got home did I discover the full potential...

I knew there was a good side to yesterday's late day laziness.  Giving up on the bowl of rum-ball mix, we left it in its formless glory and covered it with plastic wrap to be considered later; and we enjoyed some wine to conclude our Christmas night.

Well, now, it is later.  The rum-ball "dough" serves as the perfect Egg Nog Ice cream swirl-in.  Topped with chocolate whipped cream and a dash of cinnamon, accompanied by a hot cup of coffee = day after Christmas, snowed-in-snacking perfection!

xoxo

Thanksgiving

I am overwhelmed with thanks, most of all for the people in my life.  No need for sappiness here, so I will stay on task.  I adore THANKSGIVING (regardless of its basis on partial myth).  Mom, I love you, and I can't wait for our make-up Turkey Day on Sunday
:-D
(AND, I think this might solve our little disagreement about using the bathtub to brine the turkey, DRY BRINE!! http://www.nytimes.com/2009/11/11/dining/111trex.html)

In the meantime, we will make a fantastic day for the many families coming into the restaurant!

P.S.- there were about a gazillion appetizer, side dish, and dessert recipes I've fallen in love with over the past month or so of passing through a plethora of fabulous menus on the web, magazines filled with magnificent turkeycentric spreads, and TV specials devoted to the gobblingly glorious legend of the Pilgrim and Indian feast.  Unfortunately, my classes are dominating my time and energy now as finals deadlines are closing in.  I can't share as much with you as I like---lame, I know.  Once finals are over, I will be more active about my blogging and I am looking forward to it!

For now...Happy Turkey (or even Tofurkey) Day!!

The largest single cell is found inside the...

Have you seen one?  Have you touched one?  Have you sunny-sided one up and brunched one down with a side of turkey bacon?

Maybe I am a bit more sheltered than some, but my first encounter was at Whole Foods earlier this year.  Prior to that, the closest I came was at the Fuddruckers in NJ--but that was an Ostrich Burger.  

Rumor has it they are quite tasty, but before you go all out, take some notes:

They are approximately 3 pounds, so work up that appetite!  

And, if you are the thrifty type, you can avoid the $40 price tag by taking a trip here:

http://www.roostercogburn.com/index.php

Pondering New York City Hospitality

This week, I overheard two guests comment that the staff members of our restaurant really exude the "mid-western influence" of the company's CEO in their service style.

I'm from New Jersey, and have been exposed to NYC my whole life.  I don't know if I've had an exceptional experience, but I've always been very pleased with New Yorkers' thoughtful consideration whenever I've needed direction or even if I am seeking recommendations and insider-opinions.  I admit many people in the city are very rushed, but not necessarily inherently rude.  I don't mean to say that each region of the US doesn't have its own personalized way of making visitors feel at home and comfortable, but is it fair to call New York generally UNwelcoming?

Just sayin' I like it...

For men who just need some sugar every once in a while...or all the time...whatever, let the man have a cupcake!!

http://www.butchbakery.com/order.php

8 Days Until Halloween!!! Have you had your candy corn fix yet?

Some claim to hate them, others are freakishly obsessed.  Whichever CANDY CORN camp you support, you might as well embrace them as an integral element of Halloween.

Candy corn was introduced in the 1880's, first produced by Wunderle Candy Company.  The sweet treats have been tricked up since then to appeal to those who tire of the ordinary.   Brach's supports the love natural ingredients by adding real honey to their recipe.

Zachary's offers variety with the following new flavors: cherry, tangerine, raspberry, caramel, caramel apple, and cinnamon.  Visit their website to check them out:
http://www.zacharyconfections.com/products_new.htm

Also, stop by Dylan's in New York City for a selection of candy corn variations from the traditional, and a plethora of other sweets made special for the season: http://www.dylanscandybar.com/

And for those who are just not excited about candy corn as we know it, please allow me to present some alternatives to the classic tricolored kernel:

Oprah.com shares with us a pizza prepped to resemble candy corn.  Don't worry, it is strictly savory to taste!
http://www.oprah.com/food/Halloween-Candy-Corn-Pizza

A sherbet treat might be more your style.  Thank you, Oh How Posh.com. http://www.ohhowposh.com/blog/tag/halloween-party-ideas/page/2/

Or, maybe you just like the thought of a colorful and festive cocktail.  DrinkoftheWeek.com teaches us how to make a Trick-or-Tini:
http://www.drinkoftheweek.com/tag/layered-cocktails/

Another "Grown-up" tribute to candy...

Thank you SeriousEats!


http://www.seriouseats.com/2010/10/scotch-and-chocolate-pairings.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29

Farm Fresh Cheese...Vineyard Hopping in Long Island!

Today, I would like to encourage fellow residents of the New York metropolitan area to get excited about wines and cheeses we can find close to home.  It's not necessary to travel to California or Wisconsin.  New York is the home of a wine country of its own, and a number of top cheese producers and purveyors.

We should celebrate the relatively recent development of the American cheese palate.  Thanks to increased travel, a boom of televised cooking shows, and restaurants' increasingly extensive fromage-offerings, we have convenient access to much more than cellophane wrapped slices.  I am no cheese-connoisseur just yet, so I rely on my co-workers to help me deal with my lack of "exper-cheese."  Last weekend, Stephanie Sodd graciously provided me with a list that I brought to Union Square's Greenmarket and then to Murray's in Grand Central.  Friday's successful shopping trip was naturally followed on Saturday by a wine excursion.  Three of my best friends, my mother and I left the city for an adventure on Long Island's East End.  See below for the resulting report on our experience with curds and vines.

La Tur- Pasteurized goat, cow, and sheep milk.  From Piemonte region of Italy, this cheese pairs well with sparkling wines.  It is moist and creamy with an earthy, full flavor, and a mild acidity.
* Sparkling Pointe specializes in Champagne
http://www.sparklingpointe.com/about_us.html

Tomme Crayeuse- Raw cow.  From Rhone Alps region of France.  Great with medium fruity red wine.  A creamy outer layer and a chalky center results in a complex, earthy and buttery flavor.
* The Old Field: 2004 Merlot; 2006 Cabernet Franc
http://www.theoldfield.com/

Hudson Valley Camembert Square, Old Chatham Sheepherding Company- Sheep and cow.  New York, based on Normandie region of France.  Soft ripened and buttery, melts in your mouth!
* Osprey's Dominion 2009 Semi Dry Riesling 

http://www.ospreysdominion.com/

Tarentaise- Cow.  Originally of the Savoie region of the French Alps.  Warm caramel color, buttery, nutty, grassy and balanced in finish.
* Diliberto's 2006 or 2007 Cabernet Sauvignon; 2007 TRE
** Also, don't miss the live music offered on the weekend- see the website for dates.  Sal, the founder, sings for you!
http://www.dilibertowinery.com/

Bucheron- Goat.  Poitou-Charentes region of France.  An edible downy, white rind encases a creamy layer, that surrounds a fresh, fluffy, lemony center.
* Channing Daughters' Syvanus 2008.  Currently featured on lists at top New York City restaurants!
https://www.channingdaughters.com/about.php

Drunken Goat- Pasteurized goat.  Murcia region of Spain.  Semi-firm cheese is cured in Doble Pasta wine for 2-3 days, purpling the rind and leaving the paste white, sweet, and smooth.
* Martha Clara Vineyards 2007 "Five O" Red Blend
http://www.marthaclaravineyards.com/

And, from the Greenmarket...

I obtained some soft-ripened Mammuth goat cheese from by Ardith Mae.  This creamy, buttery Pennsylvanian cheese paired well with the medium bodied reds of the East End.

http://www.ardithmae.com/ourcheese.html

I scored a slice of Jean-Louis Palladin cheese from Bobolink Farm of Milford, NJ.  Grass-fed cow.  Excellent natural rind.

http://shop.cowsoutside.com/index.asp?PageAction=VIEWCATS&Category=226

Visit Murray's Cheese, shop the farm stands at the Greenmarket, and catch a ride out to NY's wine country before the end of Harvest 2010.  It is truly lovely, but don't take my word for it, please tell me what you think!

*** 1/21/11
Gramercy Tavern cheese plate- loved the Pleasant Ridge Reserve (Wisconsin, Raw Cow)
http://www.gourmet-food.com/gourmet-cheese/pleasant-ridge-reserve-cheese-1000409.aspx

Interesting Link

http://www.youtube.com/watch?v=ok3ykR2GHCc&feature=player_embedded 

Candy Coated Brews

It is mid-October, and I am excited about the season.  Thanks to my mother's creative streak that rivals that of Martha Stewart, I always had a Halloween costume that kicked other costumes' average sheet-ghost-butts.  (Once I figure out what's wrong with my picture-posting capacity, I will provide supporting evidence.)  Anyway, I urge myself back to the reality of adulthood, where Halloween does not tie with Christmas for dominance of the spot of my heart that is devoted to holidays.  I vow to act and think my own age.  However, in doing so, I believe it is permissible to appreciate candy and sweets--just maybe make a switch from Dum Dum's to Dove.

While walking home from work tonight, I continued to ponder candy's sophisticated side.  I thought of other foods that have a respectable reputation in the highest of social circles.  Wine and cheese...  Coffee and beer are making a big (snobby) splash these days...

This line if thinking brought me to the question: When I get home, do I want a nice pint of craft beer or dessert?  

I arrived at my apartment, and quickly Googled, and found the optimal compromise for my beer belly and my sweet-tooth on 99 Bottles' Facebook page (see below).  So what if the holiday is different, the theme heavily overlaps, and most of the sweets simply change wrappers to accommodate the shift from spring to fall.  Best of all, I  am thrilled to have discovered that there is no need to abandon my childhood candy favorites.  I simply have to pair them with an adult-beverage!

You will be seeing more highlights of my research for the next 17 Days of Halloween: Candy and Craft Brew Pairings.

99 Bottles 
http://www.99bottles.net
Posting from March, 2010:


If you missed Monday's Beer & Easter Candy tasting, here's the pairings...

Speckled Jelly Beans & Brach® Jelly Bean Nougat Candies paired with Hitachino Nest Real Ginger Beer

Peeps® Chick & Chocolate Mousse Bunny and Necco® Real Chocolate Covered Marshmallow Eggs paired with Weltenburger Hefe-Dunkel Weisse

Whoppers® Eggs paired with Left Hand Milk Stout

Sixlets® Chocolate-Flavored Candies paired with Firestone Walker California 31 Pale Ale (2nd favorite pairing of the night)

Lindt Chocolate Chick & Bunny paired with St. Louis Framboise (raspberry lambic)

Rolo® Easter Caramels & Cadbury® Caramel Eggs paired with Dogfish Head Indian Brown Ale (Voted by majority, the overall favorite pairing!)

Reeses® Reester Peanut Butter Bunny paired with Goose Island Bourbon County Stout (Note, the peanut butter bunnies also pair great with St. Louis Framboise...similar to peanut butter & jelly, with a bit of chocolate!)

Pop-up shops and GINORMOUS pretzels!

Don't miss the Madison Square Market, happening now through October 23.
You can get a head start on your holiday shopping, or you can treat yourself to a Sigmund's Uber Pretzel- organic, hand-rolled, and bigger than your head!
http://www.urbanspacenyc.com/

A small neighborhood grocery stop...

Favorite neighborhood spot of the day: Manganaro Grosseria, 488 9th Ave between 37th and 38th.
Today, I wandered into Manganaro's.  Intriguing small space welcomes you in with a minimalistic introduction comprised of  jarred spices, canned tomatoes, and bags of dried pasta.  Moving further in, I find myself in a small seating area bordered by display cases of cheeses and cured meats.  Businessmen are gathering at tables to eat their rice balls and panini.  I watched as one man was reprimanded for being finicky about having to move a chair from one table to his usual place.  I got away with this aimless lingering for less than a minute's time when the woman behind the counter urged me in to sit and order "something nice to eat."  Lacking the freedom in my schedule to oblige, I nodded and smiled appreciatively and made my way back to 9th Avenue's bustle.  I will stop back on Saturday morning to acquire some goodies for this year's "Girls Day at Long Island Wine Country"--- a sadly less-than-annual event...more to come!  Good night.

Fancy A Meal On A Ferris Wheel?

Fancy A Meal On A Ferris Wheel?

Well, hello blogosphere.

A little bit about me...I am a part time grad-student.  In 2009, I made a career change, abandoned my corporate existence, and took a position working for one of New York's most popular and accomplished restaurants.  I'm proud of these moves, and I'm learning about the city's culture each day by observing people and their food.

Tonight as I was reading for tomorrow's class, I found myself deliberately seeking the local radar online to monitor the storm that suddenly began to pour canine sized "drops" of water over Hell's Kitchen.  I was so concerned because this storm's existence was delaying the ice cream run to which I had just committed.  Thankfully I did not wait longer than 25 minutes before setting out on my  mission.  Part of the city went to sleep already--the camera shop, the pharmacy, and the pet store to name a few.  But, the Thai food joints, the 99 cent pizza place, and the dive bar that serves free hotdogs morning through night pushed strong.  I smiled.  Passing about six mini-marts and their uninteresting freezers, I was drawn into the Amish Market where I wandered to admire briefly before surrendering $7 at the cashier for my Breyers.  Moments later I smiled again as I stood at my kitchen counter and used my ice cream scoop to pry nearly an entire chocolate cookie from the sweet frozen cream.  Resisting the urge to eat directly from the carton, I filled my serving vessel--the mug that will hold my morning coffee just a few short hours from now.  And, now...last bite.

Good to meet you.  Delicious dreaming ahead for us both.