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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.
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
Pollo al Pimentos, Barcelona Wine Bar Style
Posted by ElizabethS, November 8, 2009 at 6:55 PM
Suggestions for restaurants in/around Morningside Heights
Posted by ElizabethS, October 7, 2009 at 10:23 AM
Pizza Bianca with Shallots and Z'atar Spice
Posted by ElizabethS, September 10, 2009 at 5:55 PM
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Recent Favorites
Scarpetta's Spaghetti With Tomato and Basil
Posted by Carey Jones, October 5, 2009 at 10:00 AM
Openings: Paulie Gee's, Greenpoint, Brooklyn
Posted by Adam Kuban, November 3, 2009 at 2:45 PM
Seriously Italian: Punctuating Flavors with Ricotta Salata
Posted by Gina DePalma, September 24, 2009 at 8:30 AM
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Recent Comments | Response to Comments
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.
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.
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.
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.
'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.
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!
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.
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.
Favorite Bagel Fillings/Toppings?
Lox or gravlax with cream cheese and red onion is my preferred topping, but I love hummus too.
Living on the Edge: Gas Station Junk Food
Pretzels and/or Wheat Thins with some soda would do it for me...
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/
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?
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.
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...
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.
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!
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!!
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.
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?
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.
Making Scarpetta's Tomato-Basil Spaghetti with Scott Conant
Delightful--must put this on the to-try list...
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.
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/
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.
Favorite SE recipe?
[+1 for Leo Maya's Chicken with Green Sauce]
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.
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.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 12
@Big Guy : gotta love The Gilded Truffle.
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."
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.
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.
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.
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.
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.
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.
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.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 12
Lots of "yay, Jen!" Interesting.
Chicks rooting on gender and not merit, I think.
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.
Watch It with Us: 'Top Chef Las Vegas,' Ep. 12
Oh & rock on Jen!! Yay!
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!
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!!
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.
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.
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...
Watch It with Us: 'Top Chef Las Vegas,' Ep. 12
Glad for Kevin, but Bryan's was soooo full of potential!
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
Watch It with Us: 'Top Chef Las Vegas,' Ep. 12
All right, bets? ... Brian?
Recent Posts
Pollo al Pimentos, Barcelona Wine Bar Style
Posted by ElizabethS, November 8, 2009 at 6:55 PM
Suggestions for restaurants in/around Morningside Heights
Posted by ElizabethS, October 7, 2009 at 10:23 AM
Pizza Bianca with Shallots and Z'atar Spice
Posted by ElizabethS, September 10, 2009 at 5:55 PM
Pizza Bianca with Goat Cheese and Garlic scapes
Posted by ElizabethS, August 17, 2009 at 8:55 AM
Recent Favorites
Scarpetta's Spaghetti With Tomato and Basil
Posted by Carey Jones, October 5, 2009 at 10:00 AM
Openings: Paulie Gee's, Greenpoint, Brooklyn
Posted by Adam Kuban, November 3, 2009 at 2:45 PM
Seriously Italian: Punctuating Flavors with Ricotta Salata
Posted by Gina DePalma, September 24, 2009 at 8:30 AM
Seriously Italian: A Tale of Beef, Three Ways
Posted by Gina DePalma, August 27, 2009 at 8:30 AM
Seriously Italian: Mint in Italian Cooking
Posted by Gina DePalma, June 4, 2009 at 8:30 AM
The Real Emotions Behind the 2009 James Beard Foundation Awards
Posted by Ed Levine, May 5, 2009 at 2:15 PM
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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).

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