DIY Valentine's Day Sweets – No Experience Required
This is one of those rare holidays where homemade gifts really are more special, especially if they’re edible. Anybody can buy a box of chocolates or chocolate-covered strawberries. Wouldn’t it be sexier if you made your own for your Valentine? We think so, so we’ve come up with a few suggestions that require very little experience in the kitchen… Few desserts are as easy or satisfying as chocolate mousse. All you need is two ingredients: Chocolate and Water. Yes, really. Just melt equal amounts of both in a double boiler over low heat. Then put the bowl in a bath of ice water, and begin to beat with a whisk until it turns into a mousse. It’s a mystery of to us too. We love granita for many reasons: It’s super simple, inexpensive, healthy, and requires only a few...
Read MoreL'Artusi's Buttermilk Panna Cotta with Caramelized Citrus
By Executive Pastry Chef Katherine Thompson (Serves 8) Ingredients 2 cups Heavy Cream 1 Vanilla Bean, split, scraped 1/4 cup Sugar Pinch of salt 3 1/2 gelatin sheets, bloomed in a cup of cold water to cover, squeezed dry 2 cups Buttermilk 1 cup Sugar 1/2 cup Water 2 cup Orange Juice 3 Blood Oranges, pith removed, sliced into 1/4″ thick rounds 3 Oranges, pith removed, sliced into 1/4″ thick rounds Procedure: 1) Heat heavy cream, vanilla bean, sugar, and salt in a saucepan until hot. Do not boil. 2) Once soft, drain the bloomed gelatin sheets and add to the hot cream. Stir to combine. Set aside mixture and let sit until room temperature. 3) Add the buttermilk. Pour into eight containers and chill until ready to serve. 4) In a saucepan, cook sugar and water until med-caramel...
Read MoreThe Food Pod
This strange gadget looks like it’s better suited to the space age, but it’s a life savior in the kitchen. It’s called the “food pod” and it’s great for boiling, blanching, and steaming anything. Say you want to boil some eggs, perhaps 12 at once, which is what the pod holds. Simply place the eggs inside the pod and put the pod into the pot of boiling water. You already avoid the potential of cracking and egg as you drop it in or having hot water splash out at you. The food pod also functions as a strainer. Once the eggs are done, pull the pod out by the handle on the top and let the water drain out of the holes on the pod’s sides. Better yet, the pod’s collapsible and fits into any sized pot. The clips...
Read MoreTasting Talent in The Goodie Bag
You know how when you eat something alone in the kitchen it’s almost like it never happened? (Those calories don’t really count because no one saw you do it.) The only drawback is that no one got to share it with you either. There’s no one sitting across the table to delight in the divinity of dessert, no one to to convince, “You’ve got to try this.” There’s also less fanfare for the chef who made it. You swooned in vein. That’s how I felt about the apple cinnamon muffin I devoured after a four-course meal at Marea. It was a parting gift from the restaurant, baked by the pastry chef, Heather Bertinetti. And it was one of the best muffins I’ve had — wonderfully moist, packed with golden raisins and soft, sweet chunks of apple. Thank god...
Read MoreBest of – NYC's Bodegas & Beyond
RG Writer – Agatha Khishchenko We take our bodegas just as seriously as we take our restaurants. No one wants to waste time or money on a mediocre meal. There are a lot of great finds, but these are our favorites and they all meet our three requirements: 1. Spice and flavor, regardless of region. 2. Operate out of a bodega or small, relatively unimaginative space. 3. An entire meal costs less than $10. Punjabi Deli Address: 114 East 1st Street, near 1st Avenue Phone: (212) 533-9048 This East Village deli is my absolute favorite place to get inexpensive Indian food any time of the day. If you doubt their authenticity, check out all the taxis parked outside while the drivers run inside for a quick bite and a taste of home. You can get yours to go or...
Read MoreAldea's Shrimp Alhinho
By Chef/Owner Georges Mendes(Serves 8) Ingredients: 2 shrimp heads ½ onion, sliced thin ½ fennel, sliced thin 2 celery ribs, sliced thin 5 shallots, sliced thin 3 cloves garlic, crushed 1 tbsp. fennel seed 1 star anise 1 tbsp. saffron (turmeric is a worthy substitute for those on a budget) ½ c brandy ½ c pernod 1 tsp. butter 1 tsp. tomato paste water (to cover) 2 sprigs tarragon 2 sprigs parsley canola oil .2% percent of finished sauce in grams of xantham gum 16 shrimp, cleaned and de-veined 6 cloves garlic, minced 4 tbsp. olive oil ½ tbsp. pimenton (Spanish paprika) 1 tbsp. parsley, chopped 1 tbsp. cilantro juice of one lemon paprika filaments micro cilantro Directions: Make shrimp essence: 1. Toast the shrimp heads in a thin layer of canola oil. Add mire poix (onion, fennel, etc.)...
Read MoreDivided Pan
My least favorite thing about cooking is dirty dishes. Which is why sink is always filled with dirty pots, pans, strainers, and spoons. I’m not the best chef in the world, but even simple meals require a few essential tools. How great is this pan? It’s divided into two sections to cook two dishes at the same time. One, it cuts time. Two, it cuts cleaning. It practically screams egg and bacon, which also means only one pan to wash. And this divided pan makes for less juggling and saves space on the stove, since it only uses one burner. It’s also great for making the same dish two ways – spinach and mushroom omelet on one side, sausage and pepper omelet on the other or chicken fajitas one on side, steak on the other – making it perfect...
Read MoreRye – Restaurant Reviewed
*** – Three Stars Address: 247 South 1st., nr. Roebling St. (Williamsburg) Phone: (718)218-8047 Cuisine: American Vibe: Timeless neighborhood haunt Occasion: Group dinner; Date; Bar bites. Hours: Seven days a week. Dinner, Sun-Thu, 6p.m.-11p.m., Fri & Sat, 6p.m.-12a.m. Don’t Miss Dish: House-smoked sturgeon; Duck confit; Meatloaf; Average Price: Appetizers, $15 ; Entrees,$20 ;Dessert, $9. Reservations: Reservations recommended. Capsule: A neigborhood restaurant worth venturing out of your own for in Williamsburg. Have you ever envied a neighborhood for their restaurants? I have. There are so many great places to live in New York with so menu great restaurants. But if I ever mustered up the courage to search for a new apartment and pack boxes, I’d head to Williamsburg. That’s where Brooklyn’s dining scene really was born. Places like Stone Rose, Peter Luger, and have been around forever, but...
Read MoreYour Guide To Valentine's Day
If you haven’t done so already, you might want to nail down your Valentine’s Day plans. ( Ladies, don’t depend on your significant other to plan ahead.) Whether you’re looking for a romantic night out, a low key evening, or a cocktail and dessert, there are lots of creative options that won’t make either of you cringe. Since Valentine’s Day falls on Sunday this year, you can celebrate your love over brunch. Prune (DIY Valentine’s Day) Address: 54 East 1st Street, nr. First Ave. Phone: (212) 677-6221 This East Village gem is known for its eclectic brunch menu, but Gabrielle Hamilton has outdone herself this year with a do-it-yourself themed meal. Take your pick, guests can be transported to Istanbul with nibbles like fried whitebait, or you can head to CapeCod with grilled hard-shell lobster and anchovy butter. Want...
Read MoreDirty Little Secrets – The Critics' Kryptonite
Most food writers (myself included) would like you to think we only eat fancy, fresh food. That we only eat food prepared by great chefs or from the best street carts. We don’t. We binge after “review” dinners. We sneak into the kitchen late at night and dip into a carton of ice cream, a bag of tortilla chips, and order pizza at two in the morning. I have a torrid relationship with Ben & Jerry and that crack they call “chocolate chip cookie dough.” But peanut butter is my kryptonite. I discovered it late in life and I’ve been making up for lost time since. I’ve eaten an entire jar in the course of 24 hours. Do you know how many calories there are in a jar of peanut butter? An ungodly amount. And I’m not alone in...
Read MoreJane's Wild Mushroom Risotto
By Executive Chef Glenn Harris(Serves 4) Ingredients: 8 crimini mushrooms (quartered) 12 shitake mushrooms (no stem, cut in half) 3 clusters oyster mushroom (no stem) 3 quarts vegetable stock 1 clove garlic (sliced) 1 white onion (small diced) 10 oz Arborio rice 1/4 bunch of thyme 4oz taleggio cheese 6oz white wine 1/4 bunch parsley (chopped) 1 Tb. White truffle oil Procedure: 1) In separate bowls toss mushrooms with little olive oil, salt, andpepper. Roast mushrooms in oven at 450 degrees on separate pans toensure proper cooking, about 10 minutes. Remove from oven and let cool. 2) In a large pot sweat onion and garlic until soft. Add thyme then addrice to parch in oil, about 2 minutes. Deglaze with white wine and letcook for 2 minutes. Add 1/3 of stock to pot and slowly cook on low...
Read MorePasta Vision
Boiling pasta is not quite as easy as it sounds. Yes, you boil water, add a dash of salt, add pasta, drain, and serve. But leave it in for a minute too long and you’ve got mushy, overcooked noodles. As most Italians can tell you, al dente pasta is an art and a precisely timed one. This pasta cooker (pictured right) has a timer, so you don’t have to hover over a pot or scald yourself testing noodles. Just set the timer and work on the rest of your meal or watch tv until it’s done. Even better, the Pasta Vision cooker also cuts the cooking time by keeping the water at an ideal cooking temperature. Like any great, multi-tasking gizmo, the lid also has a built-in strainer, so you don’t have to add another thing to the pile...
Read MoreBrooklyn Brewed
Brooklyn has come a long way over the last few years. Nowadays when you visit New York, you ought to explore Brooklyn too. Especially when it comes to food. food. If you want homemade sausage, there’s Faicco’s. If you want local mozzarella, there’s Caputo’s or organic ice cream, there’s Blue Marble Ice Cream. Brooklyn’s also responsible for producing distinguished beers and wines. Yes, even wine and you don’t have to be in Brooklyn to drink them either… Six Point Craft Ales www.sixpointcraftales.com 40 Van Dyke Street This a seriously well-crafted beer and not just by locavore standards. Just look for the symbol stamped on the label — a hybrid of the nautical Star reflecting Red Hook’s maritime roots and the hexagram once...
Read MoreFavela Cubana's Ropa Vieja
By Executive Chef Oscar Santana(Serves 4-6) Ingredients 2 1/2 pound of skirt steak 2 bay leaves 1 sliced carrot 2 white onions cut in stripe 1 table spoon of dry oregano 1 medium red pepper sliced fine 1/2 cup of green olives pitted 2 chopped garlic cloves 2 table spoon of olive oil 2 cups of red wine 1 tea spoon of ground cumin salt and pepper Procedure: 1) Place the meat, bay leaves, carrot, 1 onion and oregano in a large saucepan. Cover with water and bring to a boil. Let the meat cook for 1½ hours, until soft. Drain the meat out of the pan, cut it into smaller pieces and shred it with your fingers. 2) Cook the remaining onion, bell peppers and garlic in olive oil, then add red wine to deglaze the pan. Follow...
Read MoreDumpling Press
There are many levels of cooking. Making homemade pasta or kneading your own dough is an advanced level. I love freshly made pork gyoza or pumpkin ravioli, but I’d never dare try to tackle them at home. If you’ve ever tried to make them at home, you know how hard it is to keep the filling inside the dumpling using your hands. But these days, there’s a kitchen solution for everything. This dumpling press (shown right) saves you the trouble of making them by hand and produces perfect dumplings. Just put the empty dough wrapper onto the open press and add the filling. Then, moisten the edges of the wrapper and close the press to seal the dumpling, remove, and throw your creation in the steamer, fryer or oven. The press is also perfect for dumpling-like treats from other...
Read MoreSweet Leftovers – Recession Proof Baking Tips
Going overboard is practically synonymous with the holidays. We always spend too much, drink too much and eat too much. And, of course, we buy too much, which is why there are so many leftovers. I hate wasting food, especially sweet, fresh baked treats, like candy, cookies, and pie. Even cheesecake and apple pie get boring after the fifth slice. So, we’ve come up with a few tips and tricks to put leftovers to good use. 1) The day after Christmas, I had batches of leftover sugar cookies in my kitchen. Instead of eating them or tossing them, I decided to grind them up and make crusts. I just substituted sugar cookies for graham crackers to make a great, uniquely caramelized base for chocolate cheesecake. But you can try this with virtually any holiday cookie, like gingersnaps, macaroons, or...
Read MoreCheck out My Book – Try This
