I Krave those Korean Tacos

I am so excited for the Food Truck Bazaar on Sunday at Hells Kitchen Flea Market. I could not believe one of the participating trucks was coming from Jersey City. So last night, I grabbed Jose and we took one of those illegal vans down to Grove Street to find the Krave Truck. The tacos reminded us of another mobile taco wagon that was featured on the Food Network.

We ordered:

Large Sesame Chicken Platter - $10

Taco Sampler (kalbi beef, sesame chicken, tangy pork) - $7.5

Extra Kalbi Taco for Jose. $2.5

Total: $20 Beans...

Plus a Tiramisu Crepe from Lucinda Mobile Creperie... $6

Look at that beautful kimchi filling and onion-cilantro relish. Next time, I will try the kimchidilla and sliders.

Cocoa-Covered Confundus Charm

(only true die-hard Harry Potter Fan are going to understand that title)

So once you have spent all your money on macarons, you can save some money and make your own truffles with a bag of semi-sweet chips and heavy cream. A good truffle might usually be made with good (ie., expensive) belgian chocolate, but when your pockets are tight and the sweet tooth is aching for its next fix, you can try making these.

Low-Budget Chocolate Truffles

• 1 c. Heavy Cream
• 1 egg yolk, beaten
• 1 12 oz. bag semi-sweet chocolate chips (I prefer Ghirardelli)
• 2.5 tbs. Unsalted Butter
• 2 tbs. Brandy (optional, but definitely recommended).

Bring the cream to a boil, then remove the pan from the heat. Beat in the egg yolk and then add the chocolate chips. Stir until melted and the consistency is even throughout. Finally, stir in the butter and the brandy. Pour mixture into bowl, cover, and refridgerate for 6-8 hours.

Once your patience has run out, line a baking sheet with parchment paper. Find a very small ice cream scooper (about 1 in. diameter) to start forming the chocolate mixture into balls and placing on parchment. And if you're like me and don't have this tool, I recommend buying one because I used two teaspoons and it wasn't easy. The recipe will yeild about 30-35 truffles.

Optional Coatings: Cocoa Powder, Chopped Hazelnuts, your choice.
Place cocoa/hazelnuts into a small bowl. Throw in the truffles one at a time and roll around in the bowl until well-coated. Now you are ready to dazzle friends or storing the truffles in the refridgerator to have as a snack after your work-out.

Pretty impressive?

MacarOn: Ma Petite Mervielle

(photo courtesy of Wikimedia Commons)

When I get my breakfast in the morning, I pray the macarons have not been put out yet. They tease me from the display case. They know I am attracted to their colorful, round physiques. Little high pitched voices squeak, "buy me..." and I do... I buy THREE or FOUR at a time. The lady behind the counter knows by now I can't help myself. She apologizes, but quickly makes change of my money.

There is so much debate around the source of the Macaron, their delicacy perplexing even the most astute chef. Who wouldn't want to take credit for these small nuanced confections?

They are complete perfection in my small humble world. The play of contrasting textures on the palate while enjoying the first bite into the crisp meringue shell followed by the sweet almond paste in the center of each well-shaped dome. I am caught off-guard by the unexpected fillings and the richness of the color. They are my afternoon delight, a moment where hope seems attainable.

There are available (second-hand) at Frame Cafe, the closest thing to gourmet we have at 34th and 10th, but you can purchase them directly from MacarOn Cafe on 36th and 7th.

Purple: Lavender Honey

Pink: Rose Litchi

Tan: Creme Brulee

But beware, they are wonderfully addictive and cost a pretty penny.

($1.95-$2.25 ... each)

La Isla Restaurant (Hoboken)

After watching Bobby Flay throwdown with the owner of La Isla, I had to try the stuffed French toast that was amazing enough for Flay to admit defeat before actual judging. Algo and I shared the French toast, side of chorizo, and pan con lechon.

Those gooey bits are a guava cream cheese with strawberries. This was one of the best brunch items I've had. It is has a light and crispy cornflake and almond crust. The bread is soaked in a cinnamon "custard" bath. Despite it's sticky sweet appearance, it's actually well balanced. I don't eat very much, so one slice was more than sufficient, but if you're a big man like my husband, then you'll probably finish it off.
 

Pan con lechon, loosely translated, means perfectly toasted bread with shreads of pork and garlic mojo. I was so nasal I sadly couldn't get the full effect of the garlic.

The chorizo was cut thin and grilled, which I didn't mind because it cuts the grease. Annie prefers her fat globules and moisture.

The damage (barely): $24.08 w a batida.

Roasted Tomato & Arugula Salad

Your typical caprese salad is made of tomato, basil, and mozzerella, but considering its so hard to keep fresh basil... well fresh, I used arugula.

Roasted Tomato & Arugula Caprese Twist

• 1 Ripe Tomato
• Olive Oil
• Salt/Pepper to taste
• Fresh Mozzerella
• Handful of Arugula

Preheat oven to 375. Slice tomato in half and remove the seeds. Place in non stick pan w/ tomato skin side down. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 mins. Remove from oven.

Slice the cheese to your desired thickness. Mine is 0.25" or 6mm. Once you have 3 pieces, set aside and get ready to layer. 

1st. Cheese, 2nd. Tomato, 3rd. Arugula ... repeat ...7th. Cheese

Drizzle a little more olive oil. Season with a pinch of Salt. Have a good time eating.

Some optional items: 

Add grilled chicken in between (I used left over spareribs from Sunday). 

Season each layer with salt and pepper 

Yes it is!

Give me a break!

Are you fo' real? Wasabi Kit Kat?????

Its actually not that bad.
Whats next .... sweet potato?

i've been craving...

a lobster roll. Couldn't tell you why since I barely eat any seafood other than the occasional assimilating scallop or fried shrimp.

So in reading thrillist this morning, apparently some guys on Vespas will deliver them to you. They call themselves Lobster Pusher Men and you can only get the digits in an undisclosed location (Facebook).

They arrive hot and the bread freshly toasted as the grill is attached to the back of the scooter.

Sounds like the beginning of upscale street meet, just less sanitary.

All the Potluck Potential in the World

Do you remember those bad kids in high school whom the teacher said wasn't living up to his potential? His name was usually Johnny. Not to say that child will ever change, but usually disillusion allows ourselves to believe more will be delivered, but typically, is not.

So this potluck was like little Johnny. Everything was in place to make this a memorable family moment - epic actually, but it was a disaster despite great effort.

Sometimes, food can't bring people together, but on the brighter side, having to scramble during the morning made me realize the importance of having staple go-to recipes in your arsenal.

For me, it's Chipotle Tamale Pie (Recipe by Ingrid Hoffman) and that Rustic Pie from Saturday. In two hours I was able to shop for and complete two recipes.

Having done that casserole over a dozen times, I knew it by rote. I can rely on this recipe when I to need to pull something together in haste.

Who's on First?

My father is having the family over for a house warming potluck. As you know, he loved those ribs and hoped I would re-create my winning dish. So last night, I seasoned my ribs and slow cooked them over night. I wake up this morning at 6:30 to glaze them. Call my mom at 7:00 who informs me she made the ribs per the recipe on my blog. She made 5 Racks!!! So I had to hustle and bring something new for the table.

Dinner - Beef Stew + Rustic Apple Pie (4/10)

Remember those ingredients from the previous post:

See! You can go cheaper and still make satisfying beef stew. Shown here with mashed red bliss potatoes.

Then for dessert:

Where did the ice cream go??? Ask Jose.

3.5 Ways to Save

1. Buy Store Brand!
2. Recycle plastic takeout containers. Good for leftovers or collecting your ingredients
3. Freeze leftover celery and carrots for the next time you make stew or soup!

Personally, I don't mind buying store brand. Usually you can find the same ingredient for 50% of the cost of your more well-known brands.

Also, when you are going to make anything in your slow cooker you can (gasp) buy cheaper cuts of meat or other products - like those olives because the process intensifies those flavors.

Low-Fat Rustication

I found this great and simple recipe on Food Network. It's hard for me to go without dessert but it's worse to consume tons of empty calories on sugar. I thought this was an interesting and healthy spin on your typical apple pie. Feel free to substitute for convenience: As you can see I used store-bought pie crust and replaced dried cherries for craisins (which is what I had readily available).

 

Give me Cheese!

Last night, Algo and I went to Artisinal Bistro on 32nd between Park and Madison. This restaurant stays true to its French racines w. the aroma of Emmenthal and Gruyere emanating from the kitchen. I have been here several times and its always good. My staple is the gougeres... ethereally cheesy and delicate, but when I want to experiment, it's easily accomplished, as the restaurant offers a $35 prix-fixe every night. 

Come here for cheese plates, fondue, extensive wine list, and (fake) french accents. I would choose somewhere else for a social gathering, modernity, or a first date.

To Eat:
Gougeres - of course
Gnocchi Parisienne w. pork belly + root vegetables (omg delish..)
Artisnal Blend Fondue w. Apples, Kielbasa, Country Bread

To Drink:
Magners Cider
German Reisling Spatlese (must have)

The Bill:

$87.10 (not inclusive of gratuity)

Top 5: Flavors of the Week

Week of 4/5/10
1. Collichio and Sons
2. Mary's Fish Camp
3. Fatty 'Cue
4. Azucar
5. Am I ever going to find the wafel truck?

South of the Border on 34th + 8th

Lucy's Cantina Royale:
$5 Frozen Drinks
$11 Skirt Steak Quesadilla (yummm)
Don't bother w the Nachos.

Everyone's doing it...

NYT: First Camera Then Fork

Easter Leftovers

Truffled Tagliatelle w. Gorgonzola + Walnut Cream Sauce

Grade: B

Went to Citarella on 9th a long time ago and purchased the truffled tagliatelle for a "special" occasion. Decided to break it out for Easter and it wasn't my favorite. I should have gone with Penne. However, I gave the recipe a B because the sauce was pretty tasty. Will probably do it again with a steak.

Gorgonzola + Walnut Cream Sauce

• 2 Tbs Unsalted Butter
• 2 tsps of fresh sage
• 4 oz crumbled gorgonzola
• 2 tsps of mascapone
• 2 Tbs of milk
• 1 c. walnuts (ground)
• 2 Tbs grated Parmesan
• Black Pepper

Cherry + Ricotta Hazelnut Strudel
Grade: B+

Recipe called for fresh cherries which are out of season, but when the fruit start to ripen, this recipe will have a lot of potential. Given that I used frozen Dole Cherries, the strudel was still very light and subtly sweet. Enough to satisfy the sweet tooth after a rich meal.

Will share the details when I try this again.

Slow-Cooked Pork Spare Ribs

My father is not one to compliment me. He thinks it'll make me soft, but these ribs made him putty in my hands. I have never seen him so eager to steal food off the plates of other people.

Father's Weak Spot:

• 3 lb rack Spareribs
• 1.5 tsp Smoked Paprika
• 1 tsp Thyme (dried)
• 1 tsp Coarse Kosher Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Cayenne
• Fresh Thyme (3-4 Sprigs) / Sage (4-5 leaves)
• 1.5 Tbs Brown Sugar
• 1.5 Tbs Worcestershire
• 1 Tb Cider vinegar

Cut the spareribs in sections of 3-4 ribs and set aside. Gather the spices and ground together in a small bowl. Generously rub the top of the ribs with the seasoning mix. Place the ribs into a 5 qt Slow Cooker. Sprinkle with additional kosher salt. Arrange the fresh thyme and sage leaves over the meat. Cook on Low (7-8 hours) or High (3-4 hours).

Now to glaze the ribs!

Once your ribs are about to fall off the bone, take them out of the slow cooker. Discard the liquid fat and fresh herbs. Mix together brown sugar, Worcestershire, and cider vinegar. Slather that beautiful sticky syrup onto the meet and cook for another 30 minutes on High. Now go impress someone!

Happy Ea(s)ter!

Having Mom, Dad, Grandma over for Easter Dinner.

What's on the menu:

• Slow-Cooked Pork Spare Ribs
• Truffled Tagliatelle w. Gorgonzola + Walnut Sauce
• Freezer Garlic Texas Toast (it was on sale)
• Cherry + Hazelnut Strudel

Photos coming....

Unsolicited Advice

So I really love food... no, I mean, really love food 

(just in case there was any doubt, the proof is in my pudding).

I love it more than my profession ... maybe even my husband. (Babe, just kidding!). You can find me researching the latest opening and closings in NYC. I am obsessed with Restaurant Weeks and Opentable reservations.  I love the Food Network and if had a winning dish, I would challenge Bobby Flay to a Throwdown. 

But I don't have what it takes to be the Next Iron Chef... yet.

I am just a person with a serious passion for food and willingness to learn/explore/discover every facet of the culinary world. I am a designer by day and a gourmand by night, but an amateur chef at heart. So I hope, for any of you passer-bys, that you find my stray thoughts & experiments helpful, constructive, possibly even amusing as I try to become self-taught.