Have a great weekend!
I have a new respect for dumplings, after folding these bad boys took me almost two hours last night. On the left, we've got them steamed with crab and cream cheese, and on the right, they are pan fried with pork and cabbage. I haven't quite perfected the cook time yet, so recipes will be forthcoming. But meanwhile, I couldn't hold back on sharing this Saturday food porn.
Have a great weekend!
I cannot recall the exact meal when fruit salsa became an at-home obsession for me, but I am pretty sure it involved a warm evening, and most likely, a cold beer. The sweetness, spice, and acidity taste bold atop a variety of mild fish. I am partial to the way this easy mango salsa dresses up lightly spiced mahi mahi. While the summer hangs on for a few more of these warm evenings, give this quick dish a whirl.
We certainly went out with a bang - or a shake. This first anniversary trip of ours was indeed filled with many firsts, including our first earthquake. But there was much, much trip before that. As I slowly emerge from my six-day, wine-driven haze, I will be breaking it down piece by piece for your reading pleasure.
Until then, enjoy my new friend, this vintner dude.
We have been spoiled with beautiful weather in the Northeast this summer, making weekend trips to the 'burbs and the Jersey Shore almost feel like vacations in and of themselves.
Almost, but not quite. Homegirl needs a few days off.
To celebrate our almost one year anniversary, my hubs and I are headed to Napa for six days on Tuesday. We have some serious meals and wine tastings on the books, and pursuant to my duties as your faithful enthusiast of consumption, I will be keeping track all along the way.
I hope to be either too busy, or too relaxed, for any blog posts while we're there. But I guarantee if you follow me on Twitter, you will see some sneak peaks of our food and wine adventures.
Okay, I promise. This is the last salad for a while, and technically, it’s more of a slaw. As we inch closer toward summer’s end, ramen noodle slaw breathes life into the mundane coleslaw game. But the recipes saturating the web are oversaturated in oil and sugar. My lighter version relies on rice wine vinegar and smaller amounts of targeted sesame oil and fish sauce for taste, forming a combination that moistens the noodles enough to soften them in a less-than-guilty fashion.
Beer stole the show at the Sixth Annual Good Beer event, presented by Edible Manhattan. After scooping up my souvenir tasting glass, I embarked on a hop-laden journey filled with summertime snacks, brewing knowledge, and of course, good beer.
From pilsners, to IPAs, to special summer ales, diverse brews from near and far overwhelmed my senses. But one of the coolest parts of the event was being introduced to local breweries, homegrown in New York state and offering awesome options along with the feel-good spirit of supporting our independent businesses. One favorite was Good Nature Brewing, which hails from Hamilton, New York, and uses all natural ingredients in its suds. The Good Natured Blonde, a light ale with gentle sweetness, fits the bill for a warm summer night. Another local pick for seasonal ale came from Greenport Harbor Brewing Company, based out of Long Island. Its Summer Ale, another light and sweet sip for this time of year, finishes with a hint of citrus.
I might be a bit late on the ramen burger, which was essentially last year's street food version of the cronut. I watched from the sidelines as dozens lined up to have a taste of the elusive bun made from noodles at Smorgasburg. But when the hybrid-carb creator opened his first brick and mortar operation, Ramen.Co, in the Financial District, I knew my time had come.
And I really waited for the right time. Ramen.Co opened several months ago, but I wanted to let the place settle in. Find its footing. Manage its lunchtime game in an area with aggressive lunchtime demands, and people. So after a morning of annoying phone calls, today seemed like a perfect day to abandon my salad routine. The tension mounted, as I stood, shiftily, in a much more reasonable line. Finally, it arrived: my ramen burger with a tofu patty (can't go too crazy here; homegirl's got like, four weddings this fall).
Call me a food-hating foodie. Call me a Debbie downer. Hell, call me a salty, bad New Yorker. But recently, I have grown somewhat disenchanted with Restaurant Week.
While the purpose stands true – to bring finer dining experiences to the people at an attainable cost – some executions of this purpose are disingenuous, at best. When a noteworthy restaurant presents a “special” menu with scant, second-rate dishes below the caliber of its normal offerings, or when wait staff make diners feel second-rate themselves for even selecting from the Restaurant Week menu, these are not the finer dining experiences that the masses deserve. Nor is this how restaurants should care to represent themselves when given a special platform such as Restaurant Week, as it is indeed a platform for them, too; not a bi-annual chore.
Also, on the cost side, it’s worth mentioning that this $38 dinner never ends up being a $38 dinner. With two cocktails and an additional item or two for the table, you’re easily pushing $75, before tip. And who orders her own dessert at dinner? Don’t get me wrong; I’d like to. I’ve thought about it from time to time. But I never do, because I shouldn’t be eating my own damn dessert!!!
Phew. I feel better now.