If you're looking for a great tapas hotspot in New York City and happen to be on the Upper West Side, stop by Buceo 95 (201 W. 95th St, 212.662.7010) (www.buceo95.com). After scouring the internet and Urbanspoon for tapas joints, I stumbled upon this tapas restaurant. While past diners had mixed reviews, I side with those giving this tapas and wine bar excellent reviews. The space is somewhat cramped with small tables and limited outdoor seating, and a bar seating maybe 10 people. But don't let that stop you- the wait to get a table sometimes exceeds an hour and the wait is well worth it!
We started with a bottle of chardonay apparenty suggested by the bartender, who informed my friends of the wine vinyard's lengthy history. It was clean, crisp, and went well with the basic bread and olive oil that was placed on the table moments before our food arrived. Following typical tapas restaurant custom, we all chose an item to share with the table. The small kitchen and seemingy one-man show pumped out our 4 items in minutes. Before we knew it, our garlic shrimp, mushrooms in a sweet sherry reduction, grilled asparagus topped with creme fraiche, and duck with peaches appeared on our cramped table. The mushroom dish was to die for, balancing the earthy sauteed mushrooms with the sweet and tart sherry reduction. The asparagus had little to be desired, but were nonetheless delicious. The sauce left over from the shrimp was so good we ended up dipping the remaining mound of sliced baguette bread in it. And the duck- mouth watering even before adding a sliced peach atop.
After devouring our fare, the sommelier came table-side to assist in choosing another wine. He gave us a taste of two red wines after I requested a red with a little spice, hinting I was looking for a tempranillo. We made our decision and the wine was brought. After finishing the small vessel of wine, a second was brought-on the house. While I still petition it was due to the sommelier's knowledge of our employment in the industry, it was still a kind gesture.
Overall, out of five stars, this trendy and vibrant UWS hotspot earns four stars from me.
Friday, October 29, 2010
Friday, May 28, 2010
A healthy take on fried shrimp
We all love to indulge in fried foods from time to time; I myself am completely guilty on an ongoing basis. Whoops! But there are ways that we can improve the nutritional value of homemade fried foods! To start, fried food isn't as bad as people make it out to be. Frying food actually helps preserve the foods natural moisture, which in turns preserves vitamins and minerals found within the food you're frying! The food becomes bad for you when you over indulge, as well as the unhealthy intake of the frying oil, salt, butter, etc.
So today, I'm going to teach you how to make a healthier version of fried shrimp!
What you'll need:
- As many raw, de-veined and de-shelled shrimp as you want (I suggest 5 or 6 per person)
- Panko bread crumbs (I would aim for a cup)
- Fresh shredded coconut (it helps if you've opened and shred your own coconut) (approx 2-3 tbs)
- A small can of coconut MILK (coconut water is from the coconut; coconut milk is human made)
- 1/2 cup all purpose flour
- Canola oil
- Salt and pepper
First, pat your shrimp dry. Next, cover them in seasoned flour (in a bowl, stir flour, a few pinches of salt, and black pepper). Once shrimp are completely covered in flour, quickly submerge them in the coconut milk, and straight into the bread crumb/coconut shaving mixture. Cover shrimp in mixture and pack mixture onto shrimp to ensure mixture is completely stuck to shrimp.
In a deep skillet, heat oil until it shimmers (about 1/2 inch deep worth of oil). Once oil is ready, carefully place shrimp in oil, and cook approximately 30 seconds, or until the tail turns red and the cooking side of the shrimp is golden brown. Flip, and repeat cooking time. Once the shrimp are completely cooked, place on a sheet pan lined with paper towels to drain the oil off of the cooked shrimp. Voila! You're about to consume some tasty and healthy homemade fried shrimp!
So today, I'm going to teach you how to make a healthier version of fried shrimp!
What you'll need:
- As many raw, de-veined and de-shelled shrimp as you want (I suggest 5 or 6 per person)
- Panko bread crumbs (I would aim for a cup)
- Fresh shredded coconut (it helps if you've opened and shred your own coconut) (approx 2-3 tbs)
- A small can of coconut MILK (coconut water is from the coconut; coconut milk is human made)
- 1/2 cup all purpose flour
- Canola oil
- Salt and pepper
First, pat your shrimp dry. Next, cover them in seasoned flour (in a bowl, stir flour, a few pinches of salt, and black pepper). Once shrimp are completely covered in flour, quickly submerge them in the coconut milk, and straight into the bread crumb/coconut shaving mixture. Cover shrimp in mixture and pack mixture onto shrimp to ensure mixture is completely stuck to shrimp.
In a deep skillet, heat oil until it shimmers (about 1/2 inch deep worth of oil). Once oil is ready, carefully place shrimp in oil, and cook approximately 30 seconds, or until the tail turns red and the cooking side of the shrimp is golden brown. Flip, and repeat cooking time. Once the shrimp are completely cooked, place on a sheet pan lined with paper towels to drain the oil off of the cooked shrimp. Voila! You're about to consume some tasty and healthy homemade fried shrimp!
Wednesday, May 19, 2010
Restaurant review: Tartine
Last night, Brian and I decided to have a date night. How exciting! He chose a small French restaurant in the village called 'Tartine' (253 West 11th Street). While the average check is small, so is the restaurant. With only 10-ish tables in the entire restaurant, you'd think I'd have some leg room... not so much. The tables are so crammed that us tall folk must fold our legs up just to sit. However small the restaurant, the flavor of the food is oppositely large.
I ordered escargot as my appetizer and sauteed chicken for my main course. The snails were excellent in the clarified butter, though I would have preferred to have true French snails, in which the snails are essentially drowned and cooked in butter, while allowing the customer to remove the snail from the shell themselves. The chicken, served with a spinach salad, was tasty and properly cooked, though the chicken could have been cooked a little less, and served with less sauce made of chicken stock. The spinach salad was adequate, but hardly a salad as the spinach was simply piled on one half of my plate.
Overall, the experience is nice. A small, quaint restaurant with all of 2 servers. You're almost forced to make friends with your dining neighbors, talk about the wine they brought (as this is a BYOB restaurant), or share thoughts on the dish your neighbor is eying on your table. Out of 5 stars, Tartine gets 3 from me for tight spaces, only partially correct French food with true French titles (it's hard to stomach something French-named when it's not true French food), but excellent and quick service.
Overall, out of 5 stars, this restaurant earns 3 from me.
I ordered escargot as my appetizer and sauteed chicken for my main course. The snails were excellent in the clarified butter, though I would have preferred to have true French snails, in which the snails are essentially drowned and cooked in butter, while allowing the customer to remove the snail from the shell themselves. The chicken, served with a spinach salad, was tasty and properly cooked, though the chicken could have been cooked a little less, and served with less sauce made of chicken stock. The spinach salad was adequate, but hardly a salad as the spinach was simply piled on one half of my plate.
Overall, the experience is nice. A small, quaint restaurant with all of 2 servers. You're almost forced to make friends with your dining neighbors, talk about the wine they brought (as this is a BYOB restaurant), or share thoughts on the dish your neighbor is eying on your table. Out of 5 stars, Tartine gets 3 from me for tight spaces, only partially correct French food with true French titles (it's hard to stomach something French-named when it's not true French food), but excellent and quick service.
Overall, out of 5 stars, this restaurant earns 3 from me.
A tasty, and healthier, alternative to mashed potatoes
We all grew up loving mashed potatoes... or at least I did in my mainly Irish-descent home. They can be fluffy, dense, filling, buttery, and delicious. But there's so much butter and salt in this lovely dish that makes it, well, delicious! It's also super high in starch which is great in moderation, but lets face it... who can only have one helping of this fluffy side dish?
So my solution? White bean puree. I know I know, it sounds like something on the menu at an elderly assisted living home menu. But I assure you it's SO much more!
Here's what you'll need for this yummy alternative to it's starchy and fattening counterpart:
2 15oz cans white bean, drained and rinsed
2-3 cloves garlic
1/3 cup low-sodium chicken stock or broth
1 tbs tomato paste
1-2 tbs finely chopped rosemary
1/3 cup dry white wine
1 tbs olive oil
In a food processor, drop in garlic cloves and pulse a few times to chop up garlic. Add white beans, oil, and chicken broth. Pulse until mixture is smooth (we don't want any chunks, unless that's how you like it!)
In a skillet (preferably after cooking a nice piece of meat, but without is OK too) add 1 tbs olive oil and heat over medium heat. Once oil shimmers, drop in tomato paste and rosemary. Stir together and cook about 20-30 seconds. Add white wine and boil an additional 30 seconds. Lastly, add bean puree and cook 2-3 minutes, stirring often.
Voila! You have a delicious alternative to mashed potatoes! It's a little less "together" as potatoes are, but it's just as delicious and much healthier. Add salt and pepper to taste, but don't over-do it!
So my solution? White bean puree. I know I know, it sounds like something on the menu at an elderly assisted living home menu. But I assure you it's SO much more!
Here's what you'll need for this yummy alternative to it's starchy and fattening counterpart:
2 15oz cans white bean, drained and rinsed
2-3 cloves garlic
1/3 cup low-sodium chicken stock or broth
1 tbs tomato paste
1-2 tbs finely chopped rosemary
1/3 cup dry white wine
1 tbs olive oil
In a food processor, drop in garlic cloves and pulse a few times to chop up garlic. Add white beans, oil, and chicken broth. Pulse until mixture is smooth (we don't want any chunks, unless that's how you like it!)
In a skillet (preferably after cooking a nice piece of meat, but without is OK too) add 1 tbs olive oil and heat over medium heat. Once oil shimmers, drop in tomato paste and rosemary. Stir together and cook about 20-30 seconds. Add white wine and boil an additional 30 seconds. Lastly, add bean puree and cook 2-3 minutes, stirring often.
Voila! You have a delicious alternative to mashed potatoes! It's a little less "together" as potatoes are, but it's just as delicious and much healthier. Add salt and pepper to taste, but don't over-do it!
Pictured above:
pan seared steak, bean puree, and broccoli sauteed with dried thyme
Monday, May 10, 2010
Stuffed Artichoke side dish
So you're having friends over for a dinner party. Everyone is expecting your usual dishes... pasta, chicken, green beans, rice... sound familiar? Well go ahead and make your usual meal, but how about sprucing it up a little?
What you'll need:
- 1 artichoke per person (the whole choke!)
- Panko bread crumbs (or any PLAIN bread crumb- NO SEASONED CRUMB PACKETS! That's cheating :-P)
- 4 whole lemons
- Fresh thyme
- Fresh flat leaf parsley
- Gorgonzola cheese (about 2oz per choke)
- S&P
- 1tbs heavy cream
- 1-2 cloves minced garlic
- Olive oil
What to do:
In a very large pot, fill 3/4 with water and salt. While water is boiling, trim the chokes. Cut off stem as close to base as possible, so choke can stand level on a plate; trim any pointy leaves left on choke with kitchen utility scissors. . Cut approximately 1 inch off the top, so the heart of the choke is exposed. Cut lemons in half. Add chokes to boiling water, squeeze lemon into water and add leftover lemon rinds to water. Allow to boil approximately 25 minutes, or until softened (I suggest between 25-30 minutes).
Preheat oven to 400 degrees.
In the meantime, add Gorgonzola cheese, cream, 1tbs finely chopped thyme, garlic, a pinch of Kosher salt and black pepper. Mix together in a kitchen bowl and place in fridge until you're ready for the next step! In a separate bowl, gently mix 1/4c panko with 1tbs roughly chopped parsley, a pinch of finely chopped thyme, and a small pinch of both salt and pepper. For an extra kick, try adding just a little chili pepper to the bread crumbs.
Once chokes are done, remove from water and allow to cool. I suggest turning them upside down to make sure all the water gets out. Once these are cooled off, take a small spoon and remove the inner choke heart (usually a pinkish area). Don't remove too much, though! Fill empty cavity with cheese mixture, generously sprinkle with panko, lightly drizzle with OO, place on a sheet tray and place in a 400 degree oven for 25 minutes. Remove from oven after 25 minutes, or when panko is nice and golden.
That's it! It's a gorgeous little side dish, and something that will certainly impress your friends. For those who want something a little more substantial out of this side dish, keep the choke hearts you removed, roughly chop, and add to the cheese mixture with a couple teaspoons of breadcrumb.
What you'll need:
- 1 artichoke per person (the whole choke!)
- Panko bread crumbs (or any PLAIN bread crumb- NO SEASONED CRUMB PACKETS! That's cheating :-P)
- 4 whole lemons
- Fresh thyme
- Fresh flat leaf parsley
- Gorgonzola cheese (about 2oz per choke)
- S&P
- 1tbs heavy cream
- 1-2 cloves minced garlic
- Olive oil
What to do:
In a very large pot, fill 3/4 with water and salt. While water is boiling, trim the chokes. Cut off stem as close to base as possible, so choke can stand level on a plate; trim any pointy leaves left on choke with kitchen utility scissors. . Cut approximately 1 inch off the top, so the heart of the choke is exposed. Cut lemons in half. Add chokes to boiling water, squeeze lemon into water and add leftover lemon rinds to water. Allow to boil approximately 25 minutes, or until softened (I suggest between 25-30 minutes).
Preheat oven to 400 degrees.
In the meantime, add Gorgonzola cheese, cream, 1tbs finely chopped thyme, garlic, a pinch of Kosher salt and black pepper. Mix together in a kitchen bowl and place in fridge until you're ready for the next step! In a separate bowl, gently mix 1/4c panko with 1tbs roughly chopped parsley, a pinch of finely chopped thyme, and a small pinch of both salt and pepper. For an extra kick, try adding just a little chili pepper to the bread crumbs.
Once chokes are done, remove from water and allow to cool. I suggest turning them upside down to make sure all the water gets out. Once these are cooled off, take a small spoon and remove the inner choke heart (usually a pinkish area). Don't remove too much, though! Fill empty cavity with cheese mixture, generously sprinkle with panko, lightly drizzle with OO, place on a sheet tray and place in a 400 degree oven for 25 minutes. Remove from oven after 25 minutes, or when panko is nice and golden.
That's it! It's a gorgeous little side dish, and something that will certainly impress your friends. For those who want something a little more substantial out of this side dish, keep the choke hearts you removed, roughly chop, and add to the cheese mixture with a couple teaspoons of breadcrumb.
Tuesday, March 2, 2010
How to eat healthy and keep healthy
There are several misconceptions about weight loss and healthy eating, as well as hundreds of myths. For example, it is thought that healthy food must taste bad because there is generally low to no sodium in the meal. On the contrary, healthy meals can taste just as good as sodium-ridden ones! It's all about the spices and herbs you use. Yes, it is a change of palate to appreciate a low sodium or sodium free meal, but you must approach it with an open mind.
Along with lowering or eliminating sodium from your diet, sugar should also be scaled back. We don't always realize just how much sugar we consume on a daily basis. There are the obvious culprits- juice, soda, candy, ice cream. But there are also foods that we don't always think about- fruit, soy sauce, canned fish, bread, potato chips, ketchup, granola bars, etc. Always look at the label before devouring food! And just because it tastes like it needs salt of sugar, it doesn't! Over the years, your palate and taste has adjusted to the added sugar and salt, so when you think you need that extra pinch, resist! Your palate will adjust with time, but allow your body that time to get used to less sugar and salt.
Another thing that people get caught up in is snacking and overindulging. The average human should eat a meal every 2-3 hours. A "meal" is ANYTHING YOU EAT! Say you wake up at 7am. You should have breakfast to start your metabolism and get your body ready for the day. 2 hours later, you should have something to eat... another "meal". This meal should be a banana, a green apple, maybe some baby carrots. 3 hours later it's time for lunch. A green salad with vinegar is best: the natural fat in the salad will make you feel full, and there's no added salt or sugar in the salad. If you want an extra kick, add some ground pepper! 2 hours after lunch, another snack! Think veggies like carrots and celery. I'm sure you get the picture by now.
Now, we all like our sweets, but sugar adds pounds onto the average human every year (think 5-10 pounds). When dessert comes, go for a fruit salad and black coffee or tea. If at home, reach for a dark chocolate bar, 70% or more cocoa. The more cocoa in the chocolate bar, the less added/refined sugar is added.
Lastly, exercise! Saying you walk from the train to the door every day doesn't count. You should be exercising at least 30 minutes every day! Think a brisk walk, a jog, weight lifting, swimming, playing a sport, or even playing your Wii fitness! That 30 minutes exercises your mind, your muscles, and most importantly your heart. It gets your heart beating faster, which increases blood flow and reduces things like plaque build-up in your arteries.
Along with lowering or eliminating sodium from your diet, sugar should also be scaled back. We don't always realize just how much sugar we consume on a daily basis. There are the obvious culprits- juice, soda, candy, ice cream. But there are also foods that we don't always think about- fruit, soy sauce, canned fish, bread, potato chips, ketchup, granola bars, etc. Always look at the label before devouring food! And just because it tastes like it needs salt of sugar, it doesn't! Over the years, your palate and taste has adjusted to the added sugar and salt, so when you think you need that extra pinch, resist! Your palate will adjust with time, but allow your body that time to get used to less sugar and salt.
Another thing that people get caught up in is snacking and overindulging. The average human should eat a meal every 2-3 hours. A "meal" is ANYTHING YOU EAT! Say you wake up at 7am. You should have breakfast to start your metabolism and get your body ready for the day. 2 hours later, you should have something to eat... another "meal". This meal should be a banana, a green apple, maybe some baby carrots. 3 hours later it's time for lunch. A green salad with vinegar is best: the natural fat in the salad will make you feel full, and there's no added salt or sugar in the salad. If you want an extra kick, add some ground pepper! 2 hours after lunch, another snack! Think veggies like carrots and celery. I'm sure you get the picture by now.
Now, we all like our sweets, but sugar adds pounds onto the average human every year (think 5-10 pounds). When dessert comes, go for a fruit salad and black coffee or tea. If at home, reach for a dark chocolate bar, 70% or more cocoa. The more cocoa in the chocolate bar, the less added/refined sugar is added.
Lastly, exercise! Saying you walk from the train to the door every day doesn't count. You should be exercising at least 30 minutes every day! Think a brisk walk, a jog, weight lifting, swimming, playing a sport, or even playing your Wii fitness! That 30 minutes exercises your mind, your muscles, and most importantly your heart. It gets your heart beating faster, which increases blood flow and reduces things like plaque build-up in your arteries.
Friday, February 5, 2010
Super bowl Sunday chip dip
OK so I don't watch football... so what? I still know what viewers like! And that's chips, and fantastic dip! Here's what you need yo impress your football-loving fanatics.
-1 can refried beans (low fat is awesome, but regular is cool too)
- 1 cup guacamole (homemade is the best, but pre-made is cool as well)
- 1/2 jar medium to hot salsa (with the beans, guac, and cheese, the spice gets hidden, so go hot!)
- 1+ cup shredded cheddar cheese (you can marble as well... try white and yellow mixed!)
- 2tbs chopped cilantro
- 1/2 lemon
In a the serving bowl or deep-well plate, empty beans. Try to thin out as much as possible. Next, add guacamole; again, try to thin out over beans. Add salsa; spread over guac. Lastly, add shredded cheese. Either place in microwave on high until cheese melts or, my favorite, place in 300 degree oven until cheese melts. For a distinct flavor, broil finished product until cheese becomes golden brown and bubbly. Sprinkle with chopped cilantro. Lightly squeeze lemon juice on top (PLEASE DON'T DROWN THE DIP! A little goes a long way!) and serve with your favorite chips!
-1 can refried beans (low fat is awesome, but regular is cool too)
- 1 cup guacamole (homemade is the best, but pre-made is cool as well)
- 1/2 jar medium to hot salsa (with the beans, guac, and cheese, the spice gets hidden, so go hot!)
- 1+ cup shredded cheddar cheese (you can marble as well... try white and yellow mixed!)
- 2tbs chopped cilantro
- 1/2 lemon
In a the serving bowl or deep-well plate, empty beans. Try to thin out as much as possible. Next, add guacamole; again, try to thin out over beans. Add salsa; spread over guac. Lastly, add shredded cheese. Either place in microwave on high until cheese melts or, my favorite, place in 300 degree oven until cheese melts. For a distinct flavor, broil finished product until cheese becomes golden brown and bubbly. Sprinkle with chopped cilantro. Lightly squeeze lemon juice on top (PLEASE DON'T DROWN THE DIP! A little goes a long way!) and serve with your favorite chips!
Wednesday, February 3, 2010
Chef William's favorite rice pilaf
Those who know me are aware that the accompanying starch for my signature dish is lemon-scented rice pilaf. It's light, aromatic and refreshing. Recently I caved in and added chopped thyme... BIG WINNER! So here is my recipe for my rice pilaf.
What you'll need:
- 1 cup white jasmine rice (basmati rice is ok too; brown rice is a different recipe)
- 1 1/2 cup warmed chicken stock (put in sauce pot and warm... DO NOT BOIL!)
- 1/2 cup warm water
- 1/4 shallot
- 1 lemon
- 2-3 large sprigs fresh thyme
- olive oil
- S&P
Lets get your mise en place out of the way. Mince your 1/4 shallot and place to the side. Zest your lemon and mince lemon zest and reserve lemon juice. Take thyme leaves off sprig and chop leaves so the thyme is chopped, but not dust.
In a medium sauce pan, add 3-4tbs olive oil. Heat oil and add shallots. Cook shallots until they just barely get golden brown. Add rice immediately and stir cover the rice in pan oil/shallots. Add chicken stock and water, lemon zest, lemon juice, and thyme. Stir once or twice, and bring to a boil. Once rice begins to boil, lower stove top to medium-low heat and cover. Let cook for approximately 12-13 minutes, or until all of the liquid is absorbed. Remove from heat, stir once and take in the essence of lemon and thyme... Mmmm yummy! Taste and add S&P TT (salt & pepper to taste). I suggest a pinch or two of kosher salt and 3 pinches ground black pepper. Stir twice and serve hot! If the rice burns, don't worry! It takes 15 minutes total to make, so make another batch! :)
What you'll need:
- 1 cup white jasmine rice (basmati rice is ok too; brown rice is a different recipe)
- 1 1/2 cup warmed chicken stock (put in sauce pot and warm... DO NOT BOIL!)
- 1/2 cup warm water
- 1/4 shallot
- 1 lemon
- 2-3 large sprigs fresh thyme
- olive oil
- S&P
Lets get your mise en place out of the way. Mince your 1/4 shallot and place to the side. Zest your lemon and mince lemon zest and reserve lemon juice. Take thyme leaves off sprig and chop leaves so the thyme is chopped, but not dust.
In a medium sauce pan, add 3-4tbs olive oil. Heat oil and add shallots. Cook shallots until they just barely get golden brown. Add rice immediately and stir cover the rice in pan oil/shallots. Add chicken stock and water, lemon zest, lemon juice, and thyme. Stir once or twice, and bring to a boil. Once rice begins to boil, lower stove top to medium-low heat and cover. Let cook for approximately 12-13 minutes, or until all of the liquid is absorbed. Remove from heat, stir once and take in the essence of lemon and thyme... Mmmm yummy! Taste and add S&P TT (salt & pepper to taste). I suggest a pinch or two of kosher salt and 3 pinches ground black pepper. Stir twice and serve hot! If the rice burns, don't worry! It takes 15 minutes total to make, so make another batch! :)
Tuesday, February 2, 2010
Luce Restaurant
Located at 2014 Broadway here in New York City (www.lucenyc.com), Luce Restaurant & Enoteca is a fabulously quaint and fairly romantic place to dine. My boyfriend and I dined there last night before catching a movie, and were pleasantly surprised by the entire meal. I started with a baby octopus salad, which is accompanied with a lemon wedge, sundried tomatoes, sliced pears, and greens. It was an interesting course, something not necessarily for those who don't wish to see baby octopus on their plate (everything from those sea creatures made an appearance on my plate). Brian started with the bay scallops and sauteed shrimp with tomatoes and rosemary, and a hit of cream. It was out of this world- coming from a non-scallop fan, it was phenomenal.
Our main courses then came out, after we devoured our starter courses as well as the semi-fresh bread with a sun dried tomato pesto. Brian ordered the spinach and ricotta raviolis, which were finished with a creamy mushroom sauce. Talk about filling! I ordered the pappardelle (about 1" wide pieces of flattened pasta) with duck ragu, rosemary and succulent salty olives. To finish this dish, one would have to be a lumberjack! It was, overall, a fantastic meal. I would highly recommend this restaurant to someone looking for authentic Italian food outside of Little Italy. But don't try and sneak out for a cigarette, as the entire staff will be seen peering through the window and vestibule door to make sure you're not dashing, as your server runs out to have a cigarette as well... 15 feet from you!
Overall, out of 5 stars, this restaurant earns 3 from me.
Our main courses then came out, after we devoured our starter courses as well as the semi-fresh bread with a sun dried tomato pesto. Brian ordered the spinach and ricotta raviolis, which were finished with a creamy mushroom sauce. Talk about filling! I ordered the pappardelle (about 1" wide pieces of flattened pasta) with duck ragu, rosemary and succulent salty olives. To finish this dish, one would have to be a lumberjack! It was, overall, a fantastic meal. I would highly recommend this restaurant to someone looking for authentic Italian food outside of Little Italy. But don't try and sneak out for a cigarette, as the entire staff will be seen peering through the window and vestibule door to make sure you're not dashing, as your server runs out to have a cigarette as well... 15 feet from you!
Overall, out of 5 stars, this restaurant earns 3 from me.
Friday, January 29, 2010
Want cooking lessons from Chef William?
As many of my friends and acquaintances know, I am always willing to be hired to perform private cooking lessons for those home cooks that need some help... serious help. While I love cooking for parties, helping home cooks become better cooks is something I am passionate about.
If you or any of your friends want me to come to your home to teach you hands-on how to cook, e-mail me at ChefWilliamDaly@gmail.com. Thanks so much y'all!
- Chef W
If you or any of your friends want me to come to your home to teach you hands-on how to cook, e-mail me at ChefWilliamDaly@gmail.com. Thanks so much y'all!
- Chef W
Chef William's bread pudding recipe
At the request of a good friend, I scoured the internet and tested a few recipes. After what seemed like an endless night of eating nothing but bread pudding, I have come up with what I think to be a simple, easy, and delicious recipe for bread pudding.
You will need the following:
For the bread pudding:
- 2 cups whole milk
- 1/2 cup raisins (or crushed pecans, whichever you personally prefer)
- 3 cups day-old Italian bread, cubed
- 1/2-3/4 cup packed brown sugar (depending on how sweet you want it, I suggest 1/2 cup to 3/4 cup)
- 1 1/2 cup granulated white sugar
- 1/2 stick softened butter
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease an oven-safe baking dish (I recommend an 8 or 9 inch baking pan) with butter. Mix together all ingredients EXCEPT the cubed bread. Add bread to mixture, stir and allow to sit and rest for 8-10 minutes (no longer than 10 minutes). Pour mixture and bread into greased pan and bake in oven for 30-40 minutes, or until mixture is set (AKA when the top is lightly brown and springs back when lightly tapped). Remove from oven.
For the sauce:
- 1 egg, beaten
- 1/4 cup brandy
- 1 tablespoon vanilla extract
- 1 stick melted butter
- 3/4 cup sugar
- pinch of salt
In a sauce pan, stir all ingredients together EXCEPT the brandy, until the sugar is fully dissolved. Add brandy and stir well for approximately 10-15 seconds. Pour on top of pudding (either in the pan or plated) and serve warm.
You will need the following:
For the bread pudding:
- 2 cups whole milk
- 1/2 cup raisins (or crushed pecans, whichever you personally prefer)
- 3 cups day-old Italian bread, cubed
- 1/2-3/4 cup packed brown sugar (depending on how sweet you want it, I suggest 1/2 cup to 3/4 cup)
- 1 1/2 cup granulated white sugar
- 1/2 stick softened butter
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease an oven-safe baking dish (I recommend an 8 or 9 inch baking pan) with butter. Mix together all ingredients EXCEPT the cubed bread. Add bread to mixture, stir and allow to sit and rest for 8-10 minutes (no longer than 10 minutes). Pour mixture and bread into greased pan and bake in oven for 30-40 minutes, or until mixture is set (AKA when the top is lightly brown and springs back when lightly tapped). Remove from oven.
For the sauce:
- 1 egg, beaten
- 1/4 cup brandy
- 1 tablespoon vanilla extract
- 1 stick melted butter
- 3/4 cup sugar
- pinch of salt
In a sauce pan, stir all ingredients together EXCEPT the brandy, until the sugar is fully dissolved. Add brandy and stir well for approximately 10-15 seconds. Pour on top of pudding (either in the pan or plated) and serve warm.
Thursday, January 28, 2010
Delicious, homemade Chef William's "bruschetta"
What you will need:
1 baguette French bread
2 large tomatoes
2 cloves garlic
1/4 white onion
4 leaves Basil
1 lemon
Salt and ground white pepper (black pepper is ok)
Olive oil
Cut baguette in 1/2 inch diagonal slices. In a large skillet, heat 1/4 cup olive oil. Place as many bead slices as possible in heated oil. Turn 2-3 times before bread starts to cook. Cook one side until golden brown, flip and brown second side- about 30 seconds-1 minute per side (varies on electric/gas range stoves). Remove from skillet and allow to cool on parchment or wax paper. Repeat until all slices are cooked (including additional oil- let pan cool before adding fresh oil).
Cut "X" into bottom of tomatoes and remove woody-stem area at the top of the tomatoes. Par cook in boiling water for approximately 45 seconds, or until the skin begins to peel from tomato where "X" incision is. Remove and place in ice water bath (blanching and shocking!). Remove from water once cool and remove skin. Cut into 1/4 inch chunks and add to medium, empty bowl. Mince garlic and add to bowl. Chop onions into small pieces, add to bowl. Roll basil leaves together to make a cigar shape. Cut width-wise into small sections (when de-tangled, these pieces should resemble small ribbons). Add to bowl. Squeeze 2 Tbs lemon juice into bowl and mix all ingredients together with pinch of S&P.
Top bread slices with a mount of tomato "salsa" and serve immediately so the bread doesn't get soggy. This is my favorite snack when I feel I need to nosh on something healthy. The olive oil in the bread actually helps to remove plaque from your arteries, and all of the vegetables are just about a healthy serving of your daily recommended consumption of veggies!
1 baguette French bread
2 large tomatoes
2 cloves garlic
1/4 white onion
4 leaves Basil
1 lemon
Salt and ground white pepper (black pepper is ok)
Olive oil
Cut baguette in 1/2 inch diagonal slices. In a large skillet, heat 1/4 cup olive oil. Place as many bead slices as possible in heated oil. Turn 2-3 times before bread starts to cook. Cook one side until golden brown, flip and brown second side- about 30 seconds-1 minute per side (varies on electric/gas range stoves). Remove from skillet and allow to cool on parchment or wax paper. Repeat until all slices are cooked (including additional oil- let pan cool before adding fresh oil).
Cut "X" into bottom of tomatoes and remove woody-stem area at the top of the tomatoes. Par cook in boiling water for approximately 45 seconds, or until the skin begins to peel from tomato where "X" incision is. Remove and place in ice water bath (blanching and shocking!). Remove from water once cool and remove skin. Cut into 1/4 inch chunks and add to medium, empty bowl. Mince garlic and add to bowl. Chop onions into small pieces, add to bowl. Roll basil leaves together to make a cigar shape. Cut width-wise into small sections (when de-tangled, these pieces should resemble small ribbons). Add to bowl. Squeeze 2 Tbs lemon juice into bowl and mix all ingredients together with pinch of S&P.
Top bread slices with a mount of tomato "salsa" and serve immediately so the bread doesn't get soggy. This is my favorite snack when I feel I need to nosh on something healthy. The olive oil in the bread actually helps to remove plaque from your arteries, and all of the vegetables are just about a healthy serving of your daily recommended consumption of veggies!
Cooked meat needs to be like a hockey puck, right? WRONG!
Have you ever had a steak that was SO over cooked you thought you could play hockey with it? That's the way meat should be cooked, right? Absolutely no red or pink, right? Because the red means there's blood still in there... you know, that red juice? Wrong, wrong, WRONG!
First of all, the red liquid that streams out of a properly cooked piece of beef is not blood. In fact, it is called myoglobin. Myoglobin is a protein found in almost every living being. It makes meat turn that beautiful red color, which is attributed to the iron and oxygen levels found within the myoglobin protein. Now that we know the red liquid is not blood, lets turn to how meat, specifically beef, should be cooked.
I was once of the school of thought that beef had to be at least medium-well in order for it to be edible. It wasn't until culinary school that I learned beef should be consumed medium-rare. I know, that sounds gross to those who don't know how to eat beef properly. But I assure you... if you want to know the true taste and flavor of a piece of beef, try it. For some, it's a textural thing. I understand that. If you are one who eats your steak medium well, try medium sometime! After your mouth and palate awaken from this new, delicious way to eat meat, take one step further by ordering medium rare. Even meats like pork and chicken can be eaten a little "underdone". I have not been eating my meats just a little "underdone" for 3 years now, and have never gotten food poisoning or a food-borne illness. Take a chance, let meat show you what you're missing out! And if you end up ordering the way I'm telling you, and you don't like it, you can always send it back and have it cooked a little longer. You can always cook something a little more, but you can never un-cook something. Keep that in mind :)
First of all, the red liquid that streams out of a properly cooked piece of beef is not blood. In fact, it is called myoglobin. Myoglobin is a protein found in almost every living being. It makes meat turn that beautiful red color, which is attributed to the iron and oxygen levels found within the myoglobin protein. Now that we know the red liquid is not blood, lets turn to how meat, specifically beef, should be cooked.
I was once of the school of thought that beef had to be at least medium-well in order for it to be edible. It wasn't until culinary school that I learned beef should be consumed medium-rare. I know, that sounds gross to those who don't know how to eat beef properly. But I assure you... if you want to know the true taste and flavor of a piece of beef, try it. For some, it's a textural thing. I understand that. If you are one who eats your steak medium well, try medium sometime! After your mouth and palate awaken from this new, delicious way to eat meat, take one step further by ordering medium rare. Even meats like pork and chicken can be eaten a little "underdone". I have not been eating my meats just a little "underdone" for 3 years now, and have never gotten food poisoning or a food-borne illness. Take a chance, let meat show you what you're missing out! And if you end up ordering the way I'm telling you, and you don't like it, you can always send it back and have it cooked a little longer. You can always cook something a little more, but you can never un-cook something. Keep that in mind :)
Treating vegetables right- how to blanch and shock
A common misunderstanding when cooking vegetables is that they have to be droopy and soft in order for them to be "properly" cooked, or that broccoli, for instance, either has to be boiled or steamed for several minutes before it is deemed cooked. WRONG! Let me teach you how to properly cook most vegetables, like broccoli, green beans, peas, carrots, etc.
First, bring a large pot of salted water to a boil. Next, get a large bowl and fill 1/2 with ice and 1/2 with water. Get your vegetables all ready to go into the boiling water by either frenching the green beans, cutting the broccoli into florets, julienne your carrots, etc. Drop your vegetables (please, only like-vegetables together; broccoli with broccoli, not broccoli with carrots... catch my drift?) into the salted, boiling water for about 1 minute, until green vegetables turn a more beautiful green, carrots become more orange, etc. The vegetable should still be al dente, or have that bite/resistance. Immediately remove the vegetables from the boiling water and place in the ice water bath until they are cool to the touch.
What you have just done is called blanching and shocking. You blanched the veggies in the boiling water, and then shocked them in the ice water. Your vegetables are now ready to eat as-is, or you can further cook them by sauteeing in olive oil with maybe garlic or shallots and S&P :) You're now one step closer to becoming a better home cook!
First, bring a large pot of salted water to a boil. Next, get a large bowl and fill 1/2 with ice and 1/2 with water. Get your vegetables all ready to go into the boiling water by either frenching the green beans, cutting the broccoli into florets, julienne your carrots, etc. Drop your vegetables (please, only like-vegetables together; broccoli with broccoli, not broccoli with carrots... catch my drift?) into the salted, boiling water for about 1 minute, until green vegetables turn a more beautiful green, carrots become more orange, etc. The vegetable should still be al dente, or have that bite/resistance. Immediately remove the vegetables from the boiling water and place in the ice water bath until they are cool to the touch.
What you have just done is called blanching and shocking. You blanched the veggies in the boiling water, and then shocked them in the ice water. Your vegetables are now ready to eat as-is, or you can further cook them by sauteeing in olive oil with maybe garlic or shallots and S&P :) You're now one step closer to becoming a better home cook!
Wednesday, January 27, 2010
My first blog
Greetings friends!
Tonight, I post my first blog here! My intentions for this blog are to help YOU become a better cook. With my instructions, knowledge, and experience (though I've little experience compared to celebrity chefs), I vow to assist you in becoming a better home cook and to wow your friends at the next dinner party you throw.
My first recipe is a simple one, one which I learned in school from a chef I came to understand and respect over time.
What you will need are the following:
- One skinless, boneless chicken breast per person you are cooking for
- 2 cloves of minced garlic per person (3 cloves per person if you want a more garlic-flavored sauce)
- A pint of heavy cream/whipping cream per 4 people (1/2 pint for 2 people, 1/4 pint for 1 person, one quart for 8, etc)
- Olive oil (NOT EXTRA VIRGIN)
- White wine (sav. blanc is wonderful, or any white cooking wine will do)
- Kosher salt and ground white pepper (though ground black pepper is fine as well)
1.) Heat oven to 375 degrees Fahrenheit
2.) Lightly season the chicken with salt and pepper. Rub the salt and pepper into the chicken as if you were massaging it.
3.) Add a tablespoon or two of olive oil to a saute pan and heat on high.
4.) Add chicken breast to pan once hot and saute until golden brown on both sides.
5.) Place chicken on baking sheet and place in heated oven for approximately 15 minutes, or until chicken reaches 135 degrees and/or until chicken is fairly firm when pressed upon.
6.) While chicken is in the oven, and using the pan you sauteed the chicken in, add minced garlic until in browns (careful not to burn it!)
7.) Once garlic is browned, add 1/4 cup white wine to deglaze pan. Cook until au sec (almost dry)(cook until there is very little liquid left)
8.) add enough cream to cover the garlic. Let sit over medium heat, stirring sparsely, until cream forms thick bubbles. At this point, you may take off heat, or stir in one 1oz tab of butter to thicken and enrich the sauce. Season sauce with pinch of salt and pepper
9.) Once chicken is cooked, place on plate and drizzle sauce over end portion of the breast (the smaller side). Garnish with parsley sprig if so desired.
This dish is wonderful with shallot sauteed green beans or garlic sauteed broccoli florets and lemon scented rice pilaf :)
Bon appetit!
Tonight, I post my first blog here! My intentions for this blog are to help YOU become a better cook. With my instructions, knowledge, and experience (though I've little experience compared to celebrity chefs), I vow to assist you in becoming a better home cook and to wow your friends at the next dinner party you throw.
My first recipe is a simple one, one which I learned in school from a chef I came to understand and respect over time.
What you will need are the following:
- One skinless, boneless chicken breast per person you are cooking for
- 2 cloves of minced garlic per person (3 cloves per person if you want a more garlic-flavored sauce)
- A pint of heavy cream/whipping cream per 4 people (1/2 pint for 2 people, 1/4 pint for 1 person, one quart for 8, etc)
- Olive oil (NOT EXTRA VIRGIN)
- White wine (sav. blanc is wonderful, or any white cooking wine will do)
- Kosher salt and ground white pepper (though ground black pepper is fine as well)
1.) Heat oven to 375 degrees Fahrenheit
2.) Lightly season the chicken with salt and pepper. Rub the salt and pepper into the chicken as if you were massaging it.
3.) Add a tablespoon or two of olive oil to a saute pan and heat on high.
4.) Add chicken breast to pan once hot and saute until golden brown on both sides.
5.) Place chicken on baking sheet and place in heated oven for approximately 15 minutes, or until chicken reaches 135 degrees and/or until chicken is fairly firm when pressed upon.
6.) While chicken is in the oven, and using the pan you sauteed the chicken in, add minced garlic until in browns (careful not to burn it!)
7.) Once garlic is browned, add 1/4 cup white wine to deglaze pan. Cook until au sec (almost dry)(cook until there is very little liquid left)
8.) add enough cream to cover the garlic. Let sit over medium heat, stirring sparsely, until cream forms thick bubbles. At this point, you may take off heat, or stir in one 1oz tab of butter to thicken and enrich the sauce. Season sauce with pinch of salt and pepper
9.) Once chicken is cooked, place on plate and drizzle sauce over end portion of the breast (the smaller side). Garnish with parsley sprig if so desired.
This dish is wonderful with shallot sauteed green beans or garlic sauteed broccoli florets and lemon scented rice pilaf :)
Bon appetit!
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