Elizabeth is a food marketing grad making her way through the CPG industry...
I haven't had PH Pan Pizza in years, but your opening paragraph immediately brought me back to that red-roofed palace of greasy delights. Definitely saving this for a lazy weekend.
Caramelized onions, fresh figs (or dried, to be honest) and duck prosciutto.
Last night's braised quail. I wanted to make sure they weren't crazy-overdone, but they were quite tender thankfully!
I am a much bigger sucker for a slickly-designed label than a bottle, because I am a typography nerd. There are bottles that have drawn me in for the label and I have to remind myself to look at the price before it goes into the basket. But if you use a good typeface as the centerpiece of your design, I'm going to at least give it a second glance before determining that it's too much out of my price range to buy it then and there (see ri, with the macron over the i). I try to depend on recommendation over label, but I can't say it's not a factor.
@duncan1205: I am totally using that for summer cocktails. That sounds AMAZING.
Vidalia onions are less-tear-inducing, or so I've been told, especially compared to yellow onions. One thing that helps me with the tearing: sticking your head in a freezer for a few seconds.
Pedialite? Or Ensure? They would be good entry-level food items. And don't forget the box mac and cheese!
I was craving carbornara, but I'm fussy on where I get my eggs from for that (i.e. if I'm making it, I'm using Greenmarket eggs) so I found a compromise by adding some poached eggs to some drunken pasta with pancetta, inspired in part by a Gina DePalma recipe posted here from a few years ago: http://themanhattanfoodproject.wordpress.com/2012/04/29/04-29-12-dinner-drunken-bucatini-with-poached-eggs-piave-and-pancetta/
I have a small Kentucky Mint plant that's probably too young to pluck for mint juleps quite yet, but just seeing these photos made me excited to make them soon--even if not on Derby Day.
Chobani for fruit flavors, and Fage Total (full fat) when I have savory applications. I used to eat Dannon Light & Fit and once I went Greek, I never went back. Even when I have Dannon fruit on the bottom I lament how thin it is!
I've been saving that ricotta recipe for a rainy day but maybe I'll just make a batch tomorrow for no reason. This thread has inspired me!
I adore Vespers but I haven't had one in ages (I've been on a martini kick and we have no vodka in the house). This needs to not be the case ASAP.
I love steaming mussels in beer, my favorite being a couple pounds steamed with some garlic, shallots and a bottle of Victory Golden Monkey (the brewery is within walking distance of my in-laws so we try to visit when we're in the area). You can serve it with fries, with bread, or over pasta or couscous--it's pretty versatile as an appetizer or turned into a main course: http://themanhattanfoodproject.wordpress.com/2010/02/23/02-21-10-dinner-le-victoire-le-victoire-yay-victory-beer/
Stash Goji Green is my at-home choice, and at work I like having Republic of Tea's Pomegranate Green, and Tazo Zen is my on-the-go tea because it's tasty and usually easy to find.
Oh, you guys... :) Hilarious!
Hi Hambone! You guys pick the best names for dogs. :)
We haven't tested making pizza in our new, less-awesome oven yet, but now I really, really want to try. The last two we made in NYC were a roasted duck/caramelized onion/fontina cheese pie and a roasted garlic/herb/cacio di Roma pie: http://themanhattanfoodproject.wordpress.com/2011/05/17/05-01-11-dinner-garlic-cheese-and-herb-pizza-and-duck-fontina-and-onion-pizza/
I left a comment yesterday that I think was eaten due to the link I placed in, but anyway--while I turn to our big encyclopedia-esque books (Gourmet, I Know How to Cook, The Silver Spoon) one of the more surprising essential cookbooks for me is The Barcelona cookbook. I got it not long after we moved to NYC because we went to the New Haven location of the restaurant all of the time and wanted to create some of the tapas we always ordered, but it really did turn into a resource for easy meals and light main entrees in the summer. Molto Italiano is also a key resource because of Mario's header notes--more often than not you feel like he is guiding you through the recipe (especially the difficult parts) and the results are always so satisfying and worth the effort. The same can be said for the Les Halles cookbook--it's where we got our first good roast chicken recipe, and the writing style is so authentically Bourdain you feel compelled to try everything once.
We actually made Barcelona's wild salmon paillards this week and it was a really nice, simple recipe that simply relied on great ingredients to pull off in less than an hour: http://themanhattanfoodproject.wordpress.com/2011/06/17/06-16-11-dinner-wild-king-salmon-paillard-sweet-and-sour-shallots-and-bloomsday/
What @shady lane said! I can attest that they are also delicious without cheese as well--I will pan-fry mine for about 10 minutes.
Manchego cheese and pineapple on pineapple--if you can get to a store with a good cheese selection, ask for an aged manchego. It's a surprising combination but it works really well.
Spanish tortilla or a fritatta cut into bites--you can make it ahead and serve at room temperature.
The big encyclopedia-style books like Gourmet and The Silver Spoon are handy when I want to idly flip through a book for inspiration, but one of my more surprising cookbook essentials is the Barcelona cookbook. I got it right after we moved to New York because the restaurant was one of the things I'd miss most about New Haven, but it's become a great go-to resource for interesting weekday meals as well as for making tapas spreads. Yesterday we made salmon paillards and it was such an elegant little plate, but it really didn't take all that much work to pull off. Molto Italiano usually has more complicated recipes, but there is something to be said for that feeling of accomplishment after spending an hour hand-rolling fresh penne, and I love reading his header notes because his enthusiasm is so contagious that he can talk me into trying such a task in the first place.
Oh, Kenji. I am just reading this now and am fighting back some tears. I am so, so sorry for your loss. Dumpling will truly be missed.
I've seen it at Whole Foods and Westside Market.
@snoopdogg I'd say that anything from the Creamery is tops--I've never had ice cream that rivaled that place. And Rita's Water Ice is the quintessential summertime treat for hot days.
Apologies for a double comment--I got an error the first time. In short, a vegetable tortilla that is particularly delicious that I want to fold into our recipe rotation: