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Where's your beef?
I love Staubitz Market in Cobble Hill:
http://www.staubitz.com/
Celebratory Break-Up Dinner
I second @CharmCity's Cobble Hill recommendations. I'd also add QUality Meats, the Frankie's offshoot -- great food and cocktails.
I also recently had a fun and fantastic meal at Zenkichi in Williamsburg. Really great Japanese and saki, and such a fun place:
http://www.zenkichi.com/
Enjoy -- and here's to new beginnings! (Glasses clinking in background :)
Do you twitter?
I started on Twitter pretty reluctantly, but I (here comes the self-promotion...) wrote a cookbook that just came out and I was advised to be on as many forms of social media as I could stand. What I've found though is that it's fun -- I'm following some of my favorite bloggers on Twitter and I've gotten to know them much better as people, which is really great.
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Recent Comments | Response to Comments
"Date night" lunch on Friday
Hey everyone - a belated thanks for your help! So far we've been to David Burke Townhouse (very good) and going to Eleven Madison Park on Friday. You've given us some great ideas for future lunches too -- thanks so much!!
Where's your beef?
I love Staubitz Market in Cobble Hill:
http://www.staubitz.com/
Celebratory Break-Up Dinner
I second @CharmCity's Cobble Hill recommendations. I'd also add QUality Meats, the Frankie's offshoot -- great food and cocktails.
I also recently had a fun and fantastic meal at Zenkichi in Williamsburg. Really great Japanese and saki, and such a fun place:
http://www.zenkichi.com/
Enjoy -- and here's to new beginnings! (Glasses clinking in background :)
Do you twitter?
I started on Twitter pretty reluctantly, but I (here comes the self-promotion...) wrote a cookbook that just came out and I was advised to be on as many forms of social media as I could stand. What I've found though is that it's fun -- I'm following some of my favorite bloggers on Twitter and I've gotten to know them much better as people, which is really great.
Holy Apples!
Lucky you! Cut apples into wedges and saute with onions and some cider vinegar, serve on top of pork chops or chicken.
Also, at the magazine where I work we did an apple sauce a few years ago that had horseradish in it, so it was sweet and savory -- delicious!
What to do with spaghetti squash?
MMMM - love spaghetti squash. Cut it in half, place it cut side down on a baking sheet (I line mine with foil and lightly oil foil), roast at 400ºF for about an hour. Pull out shreds with a fork, add a couple of hunks of unsalted butter, salt, pepper and a pinch of nutmeg, and dive in. YUM. I may just have to make that tonight!
@Garvey - I love your idea, definitely have to try that! Do you need any flour or breadcrumbs in there, or does it hold together with just the egg and onion?
Hottest Food Network chick?
BananaMonkey - I am with you. TOTAL girl crush on Nigella!!
My first juicer
LOVE the juicer. My hubby just made a great one last weekend: apple-grapefruit-beet-watercress-ginger.
looking for a good food book or cookbook to read
You must read The Scavenger's Guide to Haute Cuisine by Steve Rinella -- fantastic!!! One of my favorites.
From the PW review:
It's the account of how Rinella, an Outside correspondent, set off on a quixotic year-long adventure in the wild with the end goal of preparing a three-day, 45-course banquet chosen from master chef Escoffier's classic 1903 Le Guide Culinaire, now considered (by most people) an exotic historical document rather than a working cookbook. Rinella intended to shoot, fish, slaughter, raise (as in pigeon husbandry), gather and otherwise procure the ingredients for these dishes himself, with help from his fishing and hunting buddies (also with the aid of freezers, which Escoffier would no doubt have envied).
Cucumbers + Tomatoes = Gazpacho
My husband makes the best gazpacho I've ever had (no, that's not a euphemism!)... His "secret" ingredient is Knudsen spicy vegetable juice. He uses it as the base, then purees tomatoes, cukes, et al and adds them to the juice. Then he dices more tomatoes, cukes and avocado and stirs that in, usually with a splash of lemon or lime juice. It's AMAZING. One of my favorite summertime meals. Sometimes with a side of steak :)
What do you do with Tomatillos?
MMMMM - salsa and tomatillo gazpacho. I'd also pickle a few of them. Yum!
Zucchini, Zucchini, Zucchini
I made some delicious zucchini pancakes a while ago... and we loved them, but I haven't made them since -- thanks for the reminder! Here's the recipe:
http://cookiepiebklyn.blogspot.com/2007/08/green-pancakes-and-bacon.html
You could double this recipe, or even make a larger batch and freeze them. Enjoy!
Waffle Party!!!
Oooooh - I just recently had maple waffles with crumbled bacon in them... I swear I could have eaten 100 of them!
Omitting Soda Pop
I don't drink soda anymore, except for the very, very occasional Fresca or diet ginger ale (maybe once every 6 months or so). But I have a baby and am nursing, so I'm off all artificial sweeteners until she's weaned. I know a little bit wouldn't hurt her, but it's just as easy to go without it.
Do you have a recipe you won't share?
I always share. I can't imagine saying no to someone who pays me the compliment of wanting my recipe for something!
What should I make with my fennel?
LOVE fennel. You can grill it -- or slice thinly, toss with thinly sliced green apple and roasted beets, drizzle with olive oil and lemon juice and sprinkle with salt and pepper. Crumble some goat cheese on top, if you like. I also make fish in parchment packets, and often put wedges of fennel under the fish. Use the fronds as a garnish.
I need a happy, healthly food project
@dbcurrie - you already have lots of great ideas here. I just wanted to say I'm so, so sorry about your dog. And I hope your husband is feeling better, and that you get some much needed and well deserved time for yourself in the coming weeks!! Sending you all good wishes!
What's your favorite novelty/odd food item?
OOOOH gentlyferal - I'm obsessed with Kombucha!
My odd food love is British malt loaf. It's disgusting (I love it!!).
The Bottom of the Bag: Stale junk/snack foods remnant uses?
Crush into crumbs and use to bread fish, or smash into chunks and bake into cookies or bars (especially pretzels... yum...)
How many times a day do you eat?
Wow - I actually haven't given this much thought since I got pregnant (my baby is now 3 1/2 months). I have a small breakfast when I first wake up (small bowl of oatmeal or cereal, or a Vita Top, and a small glass of milk or juice). When I get to work I have some eggs and 1 small turkey sausage link, and coffee. Then a piece of fruit about an hour later. Lunch is usually a big salad or a sandwich (always something healthy or I feel like crap-ola all afternoon) and another piece of fruit. Snack time around 4 (after I work out), usually a Clif bar or a yogurt. Then a small handful of trail mix when I get home, and a light dinner, followed by yet another piece of fruit. Water constantly all day.
You know - that's a lot of food!! I'm skinny now (yay breastfeeding!) but I imagine I'll have to tone it down when I wean the munchkin...
'What We Eat When We Eat Alone'
Before my little baby was born and my husband traveled a lot for work, I would often have scrambled eggs and some kind of whole-grain toast (or "eggs in the hole," where you cut a little circle out of the bread and fry an egg in it, yum). Or oatmeal with a spoonful of peanut butter in it. Or PB&J. Or a slice of veggie pizza with lots of crushed red pepper on top. Or Annie's frozen tofu lasagna. Or whatever frozen meal looked good that day from Trader Joe's. And, of course, I would have to scrounge for something sweet from my stash of baking supplies, like chocolate chips!
Any tips for starting a career in the food industry?
Definitely get some experience in a professional kitchen before you commit to a degree program, and try to save enough money so you don't take on the whole tuition as debt. Cooking for a living can be great, but it's rarely financially rewarding.
Also, eatingoutwest is right - there are a lot of things you can do with a culinary degree besides being full-time in a restaurant kitchen. I have a degree in pastry arts and a BA in journalism, worked for a few years in kitchens (hotel, restaurants, catering, a B&B) and now am a food editor at a magazine and my first cookbook comes out in September.
I do think that the experience in the kitchen is way more important than a degree. Having the degree can open some doors that experience alone can't, but just a degree and no experience will probably not get you very far.
Hope that helps - good luck!!
"I LOVE ANGEL HAIR, BUT HATE SPAGHETTI!!!" ..... WTF?!
AuntJone - I am so with you on bananas vs. banana-flavored things!!
Also, I love raisins, love raisin bread, love them in oatmeal, in cookies, cakes, etc. But I HATE raisin bran cereal. For some reason, raisins in my cold cereal, with milk, makes me want to hurl. Odd!
Pre-theatre dining with a time constraint (Midtown West)
How about Ollie's on 42nd? Yummy Chinese, and they're very quick:
http://www.menupages.com/restaurants/ollies/
Great dumplings, soups, etc.
Enjoy!
Are we Freaks?
You know what I find much stranger than being into food? Being into fantasy basketball.
Are we Freaks?
Hi soozm32,
I saw your recent post about how much you enjoy using All-Clad cookware. As an All-Clad representative, I would love to talk more with you about your experience! Please e-mail me at Tnikolich@marcusa.com.
Thanks! Taryn
Best Halloween candy
Ok i have a question. What about Chips? Like A small bag of Nacho Cheese Doritos or Crunchy Cheetos?
Celebratory Break-Up Dinner
Go to Balthazar. It's fun, lively, has a fantastic menu (all price points, delicious, too) and just feels celebratory.
(Otherwise, my vote goes to Public - also a really fun atmosphere and a really memorable menu. Plus, if you want to keep drinking afterwards, you can hit up the Monday Room.)
Cheers!
Celebratory Break-Up Dinner
Public does a "Sunday Supper" every week that's like a mini-tasting menu -- 5 courses, chef's choice, for $50. If you're looking to celebrate your greater food freedom, that could be fun! The menu a couple of weeks ago was very tasty and not too overwhelmingly huge, and like cg_ups said, the atmosphere is lively but not crazy loud (on Sundays at least).
Celebratory Break-Up Dinner
Gotta cosign the recommendations by charm city cupcake. All very good restaurants. Saul is a bit on the pricey side but it should fit into the budget of $ 20-25. Food is great. The Vanderbilt just opened (Vanderbilt and Bergen) which is Saul Bolton's new restaurant...supposed to be good as well.
Celebratory Break-Up Dinner
congrats bisou!
I just went though a similar situation and my GF and I polished off a few bottles of thoughtfully-selected wines and a few blocks of cheese LOL!
Wish I could be of more help; enjoy!
Celebratory Break-Up Dinner
the brooklyn suggestions were all excellent, good to see that my neighborhood is well represented (heyoo smith street!). i like public. the food is good, and it's pretty lively so good for a celebratory night out. friend of a farmer sucks. sorry to be blunt, but don't waste a fun night out on that over-rated yuppie hellhole. if you want to stay in manhattan, there are so many great places in that price range. i'm just going to pick a neighborhood and say west village: little owl, perilla, mary's fish camp, pearl's oyster bar, market table, aquagrill (soho but had to throw that one in), morandi, the place, extra virgin (italian, but more rustic not a typical red sauce joint), so many choices. enjoy your night out!
Celebratory Break-Up Dinner
Thanks for all the suggestions and well-wishes everyone! Although I did phrase it in terms of a break-up dinner, it really is a celebration of me getting back to my normal (better) self--ex loved eating but not food per se, and always criticized my "picky" (aka, not Papa John's) taste. I'll definitely check out some of these places; we were also thinking of No. 7, Public, or Friend of a Farmer if anyone has been to any of those places.
Celebratory Break-Up Dinner
I have no recommendations but congrats, bisou! It's a great idea - I might have to do the same.
Celebratory Break-Up Dinner
How about either Otto ( http://www.ottopizzeria.com/) or Boqueria SoHo ( http://www.boquerianyc.com/index2.html ) both are great places for groups, fairly affordable, and have perfect atmospheres for ordering lots of small plates to share and wine (or sangria in Boqueria's case).
Celebratory Break-Up Dinner
When I broke up with someone I bought a 50 euro bottle of red wine and drank it with my dinner than night. Felt awesome.
Holy Apples!
My mom used to set aside one fall weekend afternoon and make apple pies...she would make enough crust for 8 to 10 pies, prepare the filling and then assembly line like she would make the pies...wrap in freezer wrap and into the freezer they would go. Then, when we least expected, there it would be....the delicious aroma of an apple pie bubbling away in the oven.....
Holy Apples!
I mentioned apple cider reduction in a previous post. This is the secret ingredient in several of my recipes, and for you apple lovers, the creative possibilities are endless. You can make it yourself from fresh cider, but I buy it in bottles from this New England family farm. Their maple syrup is awsome, also:
www.woodscidermill.com
Holy Apples!
I love apples.
Several people have already mentioned making apple sauce, but I'll tell you my favorite way to do it: peel, core, and chunk as many apples as you like. Throw in a big pot with about an inch or so of water at the bottom. Go over medium to med-high heat, stirring occasionally, until they're at the consistency you like. (I always leave some chunks.) But a few minutes before they're done, add a handful of "Red Hot" cinnamon candies. It turns pink and delicious! We freeze this in quart-size bags and eat all through the winter.
Holy Apples!
Yum, me and the boyfriend are going apple picking next week!
How about this recipe for Slow Cooked Apples and Pork? Could be a nice main course dish and you could make your own applesauce and cider out of extra apples if you really have a ton of extra.
Holy Apples!
Cut them up and fry them in a pan with some butter, cinnamin and brown sugar and serve with pork. I'm gonna cut some apple and put in aebleskivers for breakfast, I just purchased an aebleskiver pan thanks to a tip from @therealchiffonade from a previous thread.
Holy Apples!
I know that this isn't a recipe, I just love slices of crisp, slightly tart apples with slices of extra sharp cheddar cheese on top. It's simple, but it's one of my favorite tastes in the fall.
What to do with spaghetti squash?
At school one day for family meal we got eggplant parm with spaghetti squash on the side. Most people didn't care for the squash because they hadn't had it before I guess but I thought it was an awesome way to serve it. I'm actually awaiting a package from my parents with spaghetti squash from their garden in it so I'll have to get creative. I think a pesto will do the trick, I have a TON of leaves to harvest from my basil plant.
Holy Apples!
Thank you so much for the French toast link, @AnaPowell. Sunday breakfast, for sure.
Holy Apples!
This pick of a shepherd's pie with root vegetables and apples topped with mashed potatoes looks sooo good: http://blogs.westword.com/cafesociety/2009/10/guess_where_im_eating_41.php
Also, my fav brunch treat is this upside down apple french toast. With the sour cream/whip cream topping, it kills every time: http://www.bbonline.com/recipe/carriagehousechatham_ma_recipe1.html
Food blogs
Cocina Savant
http://cocinasavant.blogspot.com/
Avid husband and wife cooking team exploring new ideas and twists on traditional cooking form different cultures.
Do you blog? What's your URL?
Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.
Do you twitter?
I just started Twittering (tweeting?) and find it a little redundant since I'm using the same material from my blog and Facebook. But it does reinforce the topics I blog about and reach a different audience. I find more organizations and businesses tweeting now.
Holy Apples!
I run apples through my vegetable juicer to make homemade cider. I make applesauce with honey and raspberries, or cranberries and rosewater, and apple pie infused with apple cider reduction. I make tart tatin, baked apples stuffed with rum-macerated raisins, and a decent Jewish apple cake.
Reply if interested, and I will post recipes.
Recent Posts
Peanut Butter-Chocolate Chip Cookies
Posted by CookiePie, July 10, 2008 at 11:00 AM
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About CookiePie
Website: http://www.cookiepiebklyn.blogspot.com/
Location: Brooklyn, NY
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Hey everyone - a belated thanks for your help! So far we've been to David Burke Townhouse (very good) and going to Eleven Madison Park on Friday. You've given us some great ideas for future lunches too -- thanks so much!!