ElizabethS’s Profile

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From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

This elimination challenge is crazy-awesome--and I think this is the crop of chefs who could actually pull it off.

From Talk

Weekend Cook and Tell: Your Bread

When I was unemployed earlier this year, I became obsessed with recreating the loaf of focaccia that greeted us every morning at breakfast on our Italian honeymoon. Since I've been back to work I haven't made it often, but last weekend I surprised my husband with what I think is a pretty great loaf: http://themanhattanfoodproject.wordpress.com/2009/11/09/10-31-09-lets-make-focaccia/

I've topped my focaccias with all of these great toppings: herbs (tarragon is a particular favorite), halved cherry tomatoes, and cheeses.

From Talk

Great take out from Dinosaur BBQ, Harlem...

My husband is now obsessed with Dinosaur BBQ--we've been there twice on the recommendation of one of my colleagues, and it's now one of our go-to places to bring friends when they visit for the weekend.

My personal favorite is the pressed Cuban sandwich, which is joy between two smushed pieces of bread.

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Recent Posts

From Photograzing

Pollo al Pimentos, Barcelona Wine Bar Style

From Photograzing

Goat Cheese with Salsa Verde

From Talk

Suggestions for restaurants in/around Morningside Heights

From Photograzing

Pizza Bianca with Shallots and Z'atar Spice

See more posts by ElizabethS »

Recent Favorites

From Recipes

Scarpetta's Spaghetti With Tomato and Basil

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

From Serious Eats

Seriously Italian: Punctuating Flavors with Ricotta Salata

From Slice

When in Rome: Dar Poeta

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Recent Quizzes

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Recent Comments | Response to Comments

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

This elimination challenge is crazy-awesome--and I think this is the crop of chefs who could actually pull it off.

From Talk

Weekend Cook and Tell: Your Bread

When I was unemployed earlier this year, I became obsessed with recreating the loaf of focaccia that greeted us every morning at breakfast on our Italian honeymoon. Since I've been back to work I haven't made it often, but last weekend I surprised my husband with what I think is a pretty great loaf: http://themanhattanfoodproject.wordpress.com/2009/11/09/10-31-09-lets-make-focaccia/

I've topped my focaccias with all of these great toppings: herbs (tarragon is a particular favorite), halved cherry tomatoes, and cheeses.

From Talk

Great take out from Dinosaur BBQ, Harlem...

My husband is now obsessed with Dinosaur BBQ--we've been there twice on the recommendation of one of my colleagues, and it's now one of our go-to places to bring friends when they visit for the weekend.

My personal favorite is the pressed Cuban sandwich, which is joy between two smushed pieces of bread.

From Talk

Weekend Cook and Tell: Vintage Recipe Redux

We're making a ton of sushi tonight (which is decidedly not retro), but we are using hearts of palm in one of the rolls, which is in a salad that Don orders in one of the season 2 episodes.

@MMinNYC: Sadly, my mother still sometimes makes the Jello molds with lemon and carrot in them for showers--I've never dared to taste one because they gross me out.

From Talk

'Commissioner of Tailgating': Fun article and photo @CNN.com

I've spoken to the Commissioner of Tailgating for a work project (phone in-depth-interview) and he was so gracious and clearly is a serious eater--he has giant pots that he makes his gumbo in, though these days he's eating more than cooking. Needless to say: he knows his stuff.

Probably the most fun IDI I've ever conducted.

From Serious Eats

Ed Levine's Serious Diet, Week 92: What Happened to Caffeine-Free Diet Coke?

A quick search shows that there are no news reports of CFDC's demise, so it's likely that it could be a glitch somewhere in the system, such as the distributor not getting adequate amounts, or formulation issues or something.

I really wish I had access to IRI data--I'd totally go in and check distribution trends in NYC for you!

From Talk

Kissin' don't last, Cooking do!------Dinner November 5th?

My commute was awful tonight--the buses were slow in coming, and the one I finally caught moved...so...slowly. This was mollified by coming home to braised whole croakers with shallots and grape tomatoes over spaghetti.

From Talk

Where's the best place to buy prepared food?

I'm partial to Westside Market--they have a huge selection of prepared foods and what I've tried from there (so far) has been pretty good.

From Talk

Favorite Bagel Fillings/Toppings?

Lox or gravlax with cream cheese and red onion is my preferred topping, but I love hummus too.

From Talk

Living on the Edge: Gas Station Junk Food

Pretzels and/or Wheat Thins with some soda would do it for me...

From Talk

Tired of the chest cold and looking for Souper ideas. Yours?

@dhorst: firstly--feel better soon!

I like anything you can throw a lot of garlic into (and sometimes grate a raw clove into the bowl for good measure). This is a veggie-heavy pasta e fagioli that always satisfies: http://themanhattanfoodproject.wordpress.com/2009/04/03/032409-dinner-on-eating-more-vegetables/

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Congratulations!! The pie list looks fantastic--both unfussy and delicious. Will you be serving some of that homemade limoncello there as well?

From Serious Eats

Serious Cocktails: What's New (and Old) in American Whiskey

We have a bottle of Booker's (still in its wooden box) that we're saving for when the weather gets a little colder, but usually Knob Creek is my go-to for the winter months.

From Serious Eats: New York

Yankees vs. Phillies: The Serious Eats World Series

I second on the water ice--and despite the fact that it's cold and rainy, I'm now hankering for a mango Rita's right now...

From Talk

Weekend Cook and Tell: Restaurant Recreations

One of my birthday gifts was the new Barcelona cookbook, which was easily in my top 3 of favorite restaurants when we lived in CT (our spot was the New Haven location). We already dove into it last Sunday to make my birthday dinner, but with a close friend from the Have coming in this weekend for a visit, we were also thinking of going all-out and make lots of tapas and drink delicious wine.

@amandarama: Could you please post a recipe for that dish? It sounds absolutely heavenly.

From Talk

Philly Neighborhood Food Week!

I wish I could verify for the places listed--it just goes to show how much I need to really visit the city again!

From Talk

The Cooking Channel to replace Fine Living

Let's hope that Molto Mario and Emeril Live make the cut--the latter especially is a celebration of how food should be taught.

Whatever, Martha and the original Iron Chef deserves to be preserved--the former is hilarious and snarky, and the latter is humbling. Scripps--please keep them all!!

From Recipes

French in a Flash: Lavender-Apricot Chicken Drumsticks

I have been looking for a way to incorporate lavender into a dish without using a herbs du Provence blend--thank you for this! It really looks delightful and perfect for fall.

From Talk

Suggestions for restaurants in/around Morningside Heights

Thanks so much for this--super helpful. My face is a little red right now, because I just realized that I posted this a month ago and completely forgot about it...so I apologize for the double-post.

We're right by the Indian and Ethiopian places, and I'm glad that they're worth looking into--I pass them on my way home every day. And Pisticci is also pretty close, and I checked out their menu and it's definitely on my list.

So far we've tried Max Soha (OK, but could not stand the cash-only policy), The Mill (worth trying again), and my husband has been to Le Monde for dinner and wasn't thrilled, but perhaps brunch would be better.

Has anyone been to Métisse?

From Serious Eats

Serious Heat: Cayenne Tea to Cure the Sniffles

I'll make intense aglio e olio if I am worried about catching a cold (with lots of garlic and crushed red pepper)--it's not a cureall, but it does much to clear the head.

From Talk

Poblano Chiles

Salsa verde!

* 3 poblanos: quartered and roasted under the broiler until charred
* 4 medium tomatillos, paper removed and roasted for 6-8 minutes at 425 F
* 1 onion, chopped
* 2-5 garlic gloves, chopped
* 1 tsp cumin
* 1/2 bunch parsely
* 1/2 bunch cilantro
* juice of 1-2 limes
* salt/pepper/red pepper or dried chipotle powder

Remove the poblano skins once cooled, just like roasted red peppers and chop roughly. Remove the green tomatillo skins once they’ve cooled. Saute the onion and garlic until fragrant and softened, 3-5 minutes on medium heat. Remove stems from the herbs and chop roughly.

Add everything to the blender and blend until smooth.

From Talk

Weekend Cook and Tell: TV Dinners

We normally will put a DVD on while we cook on weekends (usually Friends, The Office, 30 Rock or Mad Men) and then eat dinner while finishing off the disc.

For an odd coincidence, our meal Sunday happened to tie in nicely with the latest episode, plus it conjured up fond memories of our trip to Italy last year--it was kind of eerie how it all came together. I wrote about it here: http://themanhattanfoodproject.wordpress.com/2009/10/06/10-04-09-anniversary-dinner-mad-men-and-roma-and-figs-oh-my/

From Talk

Favorite SE recipe?

I made the Bayless tacuba style enchiladas tonight because of this thread.

Thanks for the tip. They were great! Green, flavorful, and creamy.

I added a jalapeno to the poblanos, and sprinkled on some green Tabasco Jalapeno sauce for a kick. AWESOME.

I did a 1.5 recipe, so we have plenty of leftovers.

From Talk

Favorite SE recipe?

[+1 for Leo Maya's Chicken with Green Sauce]

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Michael, aka the douchey, backwards behatted bro, just doesn't get it. He's got a lot of chops but his ideas are masturbatory in their complexity. Simpler, well-executed & flavorful food always wins over a plate full of 40 different flavors of nouvelle late 80's 'America-in-its-fine-food-infancy' style cooking. He's like a kid with his or her first giant box of crayons - bizarre rainbows everywhere, well-drawn rainbows perhaps, but those colors don't work together. His ego is the one who does the cooking, not him.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

I heart Kevin, or as he's known in my house, "Teddy Ruxpin." Food doesn't have to be overcomplicated to be special. He knows that. Everything he's made this season has made me drool.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Moe: “Bring us your finest food stuffed with the second finest.” Waiter: “Excellent, sir. Lobsters stuffed with tacos."

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Haven't seen the episode yet (we seem to be a week behind in Canada), but I'm rooting for Kevin. Michael can complain all he wants about Kevin's dishes, but the guy is consistently in the top, or winning. It's that simple. He can cook very, very well, and can create dishes that fit the challenge. The fact that he has such a great attitude just makes him look better, and will serve to bolster what will undoubtedly be a long and stellar career.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Call me crazy, but I think Bryan would like to kick Michael down a couple of notches too. Giving Kevin some sous vide pointers and ultimately having him win the challenge has to really be p*ssing Michael off.

Nice little kick to his baby brat brother.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Michael V is arrogant; criticizing Kevin's food is classless and also shows he's a sore loser and most likely jealous of Kevin's success on the show. As long as the judges like it, who gives a s**t what he or anyone else on the show for that matter, thinks?

I already knew Eli was going home before the judgine even began because the final four are the strongest chefs left and he was the weakest one left. Jen has improved, but her ability to work under pressure is seriously questionable.

I really like Kevin; not only is he kicking ass, his personality is GREAT! Humbleness is ALWAYS a good trait! He is polite and gracious after every win and often encourages his competition. Kevin is full of class something Michael V. lacks in the worst way.

From Talk

Favorite SE recipe?

This is a miracle right here:

http://www.seriouseats.com/cgi-bin/mte/mt-search.cgi?search=puff pastry cinnamon rolls&limit=20&IncludeBlogs=31,26,36,39,34,30,38,16,33,25,32,35

I'll be making these as my holiday gifts for the neighbors this year.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

"Kevins food is the kind of food I cook on my day off." Please. MV is losing fans fast. I just don't understand why he can't give credit where it is due. Lighten up Bro. When Bryan told Kevin about the proper temp, and said I'm not sure if my brother would have...no way he would have. I understand it's a competition, but quit being a sore loser Michael. Kevin wins it all, I hope.

From Talk

Favorite SE recipe?

@Cary--thank you thank you thank you for bringing that recipe to my attention! We had the Pepin chicken thighs last night and they were completely awesome. had no idea that sort of yummy crunchy skin was got through such simple methods. Totally putting that one in the arsenal for mid week meals.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

@smackrabbit: Robin would've said, "I had breast cancer so my dish is pretty lame but simple, and I think I deserve to be here."

Translated: Glad she's gone.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Lots of "yay, Jen!" Interesting.

Chicks rooting on gender and not merit, I think.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Wow, that was hard to watch (at least until the right person got the boot). The next two weeks will be brutal.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Went to a top chef event tonight and Kevin was gracious (Padma as well.)

It was funny to watch Kevin laugh when Michael made his conceited, overblown comments. Completely gracious.

Gavin was there and when Kevin disagreed with his comments they both looked at each other and laughed...adorable. Even before I had met him, I had hoped Kevin would win it all!

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Tom knew it and even commented on it. I am thrilled Kevin won and can't wait for the 2011 Bocuse D'or!!

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

I felt like Jen and Bryan did admirable enough jobs to be safe, so it was between Eli and Michael for elimination. I kind of thought it might have been Michael, which would have ruined my guess for who the final four would be.

Given that they had nowhere close to enough time to make something that would really meet Bocuse D'or standards, I think Kevin's strategy of doing something a little simpler and doing it all right was the right one. Also, it wasn't that much playing it safe...as he used a technique he'd never done before in making it. Not that the judges really knew that or not.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Though I was glad she's gone, part of me was wondering what in the world Robin would have presented in this challenge if Eli had been eliminated last week. Oh, that would not have been pretty.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

This years contestants have been amazingly talented. And such a wide range of cooking styles...

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

Glad for Kevin, but Bryan's was soooo full of potential!

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 12

it is nice and all but has an elitist feel - both the previous US team guys seemed snotty -not what i like about food

Recent Posts

From Photograzing

Pollo al Pimentos, Barcelona Wine Bar Style

From Photograzing

Goat Cheese with Salsa Verde

From Talk

Suggestions for restaurants in/around Morningside Heights

From Photograzing

Pizza Bianca with Shallots and Z'atar Spice

From Talk

Eating out in Morningside Heights...

From Photograzing

Pizza Bianca with Goat Cheese and Garlic scapes

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About ElizabethS

Website: http://themanhattanfoodproject.wordpress.com

Location: New York, NY

About: Elizabeth is a food marketing grad making her way through the CPG industry...

Favorite foods: I'll try anything save for broccoli and green beans (childhood ruined them for me), but put a plate of pasta in front of me and I'll be VERY happy.

Last bite on earth: Proscuitto-flavored kisses from my husband (to paraphrase one of my favorite South Park quotes).