harlem_panadera’s Profile
Recent Comments
Dinner Tonight: Spinach Strawberry Salad
Granted, the Whole Foods recipe is pretty lame, but surely you didn't buy just 5 strawberries at the market? Had I been making this I would have modified and put in a whole basket, most likely, especially after seeing the slices disappear into the mound of spinach as I worked...just got back from the greenmarket with a quart of strawberries all warm from sitting in the sun out there, and some spinach, most of which is destined for a fish en papillote, but seeing this is making me plot a small impromptu spinach-strawberrry salad on the side...
Win Tickets to the 'Village Voice' Choice Eats Event in NYC
A couple years ago, on Sietsema's recommendaton I'm sure, I went to Taam Tov in the Diamond District...outstanding kosher Uzbeki place, I go all the time now
Kale: The Leafy Green Monster
I have a couple bunches of kale in the fridge and intend to make "kale chips" tonight -- came across them in another blog (link below) and thought it sounded fantastic...might be an option for your leftovers.
http://28cooks.blogspot.com/2008/02/kale-chips-ive-been-seeing-recipes-for.html
See more comments by harlem_panadera ยป
Recent Posts
harlem_panadera hasn't written a post yet.
Recent Favorites
harlem_panadera hasn't favorited a post yet.
Recent Polls
harlem_panadera hasn't answered any polls yet.
Recent Quizzes
harlem_panadera hasn't taken any quizzes yet.
Recent Comments | Response to Comments
NYC Summer Restaurant Week Recommendations (or warnings)
I second Bar Room at the Modern -- had a terrific dinner last year. And Lupa for lunch; if I remember correctly, we got not three but four courses, all delicious. Worst was lunch at Asia de Cuba a couple RWs ago: it's a good thing the friend I went with and I like the same food, because get this, for the RW menu we could only order one dish from each course, to share! We couldn't believe it. The portions were decent, but it was just so bizarre. Don't know if that's still the case, but I would be wary...
Dinner Tonight: Spinach Strawberry Salad
Granted, the Whole Foods recipe is pretty lame, but surely you didn't buy just 5 strawberries at the market? Had I been making this I would have modified and put in a whole basket, most likely, especially after seeing the slices disappear into the mound of spinach as I worked...just got back from the greenmarket with a quart of strawberries all warm from sitting in the sun out there, and some spinach, most of which is destined for a fish en papillote, but seeing this is making me plot a small impromptu spinach-strawberrry salad on the side...
Win Tickets to the 'Village Voice' Choice Eats Event in NYC
A couple years ago, on Sietsema's recommendaton I'm sure, I went to Taam Tov in the Diamond District...outstanding kosher Uzbeki place, I go all the time now
Kale: The Leafy Green Monster
I have a couple bunches of kale in the fridge and intend to make "kale chips" tonight -- came across them in another blog (link below) and thought it sounded fantastic...might be an option for your leftovers.
http://28cooks.blogspot.com/2008/02/kale-chips-ive-been-seeing-recipes-for.html
Cook the Book: Win a Copy of 'Cook with Jamie'
My mom in part, for baking especially, and then lots and lots of cookbook reading and magazine reading and TV watching followed by practice -- and, increasingly, great meals at restaurants.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
mmm, Dinosaur BBQ in NYC! just down the street...
Seriously Delicious Giveaway: Zingerman's Gift Certificate
burrata -- just typing it makes my mouth water!
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
pretty crispy but not too much blackened
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Dinosaur BBQ in Harlem -- the one good restaurant in my nabe, and it's out-of-this-world-forget-you're-sitting-under-the-Westside-Highway-good.
Paula Deen Is Trying to Kill Us, Part 3
I saw this book pre-publication and tried the Velveeta fudge recipe -- my coworkers devoured it in 10 minutes flat and no one had any idea there was Velveeta in it. Nor did I tell them -- I cut the slices way bigger than the serving size, I'm sure! The Velveeta just gives it a super creamy texture. If you're a purist, obvs. avoid, but as people have said above, come on, this is fudge we're talking about, who wants it to be healthy anyway?
Seriously Delicious Giveaway: Zingerman's Gift Certificate
just saying it makes me happy...mozzarella! buffalo, of course...*drool*...
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
had some this morning and got it a little crispier than I like it...best is with crispy outsides and pliant interior, if you can manage it. so, a little of both. :)
Seriously Delicious Giveaway: Zingerman's Gift Certificate
I have such a weakness for mozzarella. Last time I was in Rome, I nearly OD'd on it in its various forms...can't wait until Obika opens here in NY.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
More crispy than pliant, I'd have to say, though not so far that it's like a twig or something
Seriously Delicious Holiday Giveaway: A Year of Chocolate
Like many of the commenters, I've grown into dark...still prefer sweet things in most other food arenas, but dark chocolate just tastes so much more like chocolate than milk chocolate. Also, most fine chocolatiers tend to use dark chocolate in their extraordinary confections, whereas milk chocolate is still mostly done by the lower tier, so that helps my (and others') impression of dark, I think. I can't remember the last time I had a really classy piece of milk chocolate.
Do you blog? What's your URL?
Blog name: Bread, Books and Culture in New York City
My URL: http://breadandbooks.vox.com
What it's about: It's a chronicle of my adventures in bread-baking (and occasionally other kinds of cooking), plus I review plays, concerts, art galleries, museum exhibits, and other things I see in NYC, as well as books I'm reading.
What is your favorite book about baking bread?
Bernard Clayton's "Complete Book of Breads" is AMAZING. Every bread I've made from it (at least 50-60 by now) has come out beautifully and there are tons of different ones. I have at least 10 other books of bread recipes and keep getting more, yet I go back to Clayton over and over when I want to be sure that a loaf will turn out. It's a perfect book for a novice because there are really simple recipes but you can work your way up, and his explanations are really good.
Peter Reinhart's new book, with all whole wheat recipes, is also fantastic, but better if you have some experience and are also willing to really commit yourself to bread and to work with recipes in the half-scientific, half-religious way he does.
Photo of the Day: Meatloaf Cupcake
I'm not even a meatloaf fan (sorry, I know it's heresy to say that on this day) but even I might go for a meatloaf cupcake. That looks awesome.
In Gear: Polder's Dual-Sensor Thermo-Timer
I've been tempted to buy this several times because I've seen it advertised as usable for testing bread loaves for doneness, but I haven't gone through with it because I decided that I prefer to remain a Luddite and continue with the traditional thumping of the bottom of the loaf. Finding out that the accuracy goes way downhill after awhile is further incentive to stay the course.
Cook the Book: 'How to Pick a Peach'
to cook, potatoes, because they're so versatile
to eat, oof...so hard to decide...but probably tomatoes, the freshest of course, preferably from my grandfather's garden in Iowa
Weekend Madness: Win an Autographed Copy of 'United States of Arugula'
I don't have a specific instance to recall but I think it must have been six or seven years ago when my dad and I started going to the farmers' market together; he is an arugula fiend so I'm sure we would have gotten some for salads, whereas we couldn't/didn't at the regular grocery store.
Cook the Book: 'Pure Dessert'
I have to go with cookies...specifically sugar cookies and chocolate chip cookies...I grew up helping my mom make them, and I cherish memories of being in the kitchen with her decorating and frosting and licking the beaters from the mixer...so baking them now makes me happy even when I'm alone in my own kitchen.
What's Your Favorite Local Cheese?
I just visited family in New Mexico and had a wonderful chipotle-and-honey-flavored chevre from South Mountain Dairy at the Santa Fe Farmers' Market. It's not technically "local" for me since I live in NYC, but I thought it worth mentioning since NM doesn't usually come up in conversations about cheese, and besides if I did live there that variety or one of the others that the farm makes would definitely be in my shopping basket each week.
Quotable: The Funnel Cake Stands Alone
Yes, because at least some of those people who are making things that are organic, locally grown, and zero-carbon-footprint are people who in a former life loved fair food, and they're not going to want to deprive themselves or their kids of the wonder that is a funnel cake! Though making a funnel cake that fits all those requirements might be a challenge...but someone will rise to it.
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.
Kale: The Leafy Green Monster
I just tried kale for the first time this weekend, in the form of the kale chips recipe that's making the rounds. It was good, though these also DO NOT SHRINK! I made a full baking pan of it, because I expected it to be like cauliflower when roasted - 1/2 a head shrinks down to 2 small servings. This didn't, so there was lots extra. Since I still have half a bunch left, I'll be trying it parboiled and sauteed with bacon.
Paula Deen Is Trying to Kill Us, Part 3
I can't stop laughing at the absurd and reactionary remarks. This is food, not a war draft. Good thing we live in America were we are free to be critical to anyone we disagree with, because we are really good at it.
Kale: The Leafy Green Monster
Another GOOD kale recipe is posted on: http://www.foodnetwork.com/
It's by Alton Brown. He calls it Christmas Soup. I made it yesterday and it is wonderful.
Paula Deen Is Trying to Kill Us, Part 3
Paul Deen is an interesting character. That this women has not had a heart attach with all of her high fat recipes simply amazes me!!
Where do I start?? First of all, the obviously faked souther accent gets a little old. I have heard her pronounce the same word a couple of different ways, For example, I have heard her pronounce "shrimp" as a one syllable, clipped work. On other occasions, I have heard her pronounce it "shrrrrriiiiimmmpp", with an obvious warping and almost making it a three syllable word!! Cute, Paula!!
Secondly, the woman cackles when she laughs!!! She should get a part in a witch movie!!! Or maybe, working a haunted house on Halloween.
Thrid, Paula, if your gonna wear fake eyekashes, make them reasonable length! Those fans you wear could cool downtown Atlanta in August!!
Fourth, watch Paula sometime when she tastes her food. She shoves in a bite that is probably about four times bigger than the average human being! And the sounds she makes--I swear the woman is having an orgasm when she wraps her lips around some of the hi-cal grub!!!
Fifth, Paula, on magazine covers, don't have them go so far wit the retouching. I have seen a cover of her and her husband when I did not know at first glance who they were!!! Her turkey neck completely disappered, and Michael's eyes almost looked like they were open!!!
I could go on, but I won't. My wife loves the food channel, and occainally watches Paula. But, hey, to each their own!!!
Paula Deen Is Trying to Kill Us, Part 3
Paula is a loving person and has fun everywhere she goes. I know many of her employees and she treats them well. She is wealthy now due to working hard and developing a skill that people value. She didn't expect to be a TV celebrity. She only wanted to support her family. You don't have to prepare her recipes or go to her restaurants. Chill out!
Paula Deen Is Trying to Kill Us, Part 3
OMG, I haven't laughed so hard in years as I did at the ranting in this thread. Diatribes on punctuation, food police, psychological syndromes, sexual harrassment, and alcohol abuse, all thanks to one recipe. Paula must be laughing her diamond-encrusted, butter swilling, slightly smarmy, half schnockered wide-glide butt to the bank! I know I am (sans bank deposit slip). Thank you, all!
Paula Deen Is Trying to Kill Us, Part 3
thank you for saying so, Cherubcrnp. that is actually the #1 thing that creeps me out about Paula Deen. she's a dirty old lady! if she were a male chef we could call that sexual harassment and it wouldnt be funny at all.
NYC Summer Restaurant Week Recommendations (or warnings)
Collegekid19 asked for an Italian restaurant. Del Posto is nice. I don't know exactly why, but, while there and even later, I kept thinking "nice!".
NYC Summer Restaurant Week Recommendations (or warnings)
Inspite of the pitfalls, I love RW. I find that, if I arrive early (even without a reservation) for lunch and look well put together, I almost always get seated. On the one or two occasions when this strategy failed, I did get seated at my second choice restaurant.
I agree with the praise for Danny Meyer's restaurants. I go to Gramercy Tavern during restaurant week and during the rest of the year. I always feel welcome.
Besides Gramercy Tavern, I love Aquavit and Oceana. The salmon at Aquavit is transcendent. The food overall at Oceana is subtle, beautifully presented, and memorable.
One place to avoid is Grayz. This is a midtown restaurant owned by Gray Kunz, a celebrity chef. It is located in a former Rockefeller townhouse. Aside from the historical interest, I have little good to say about the restaurant.
The staff at Grayz resented serving an inexpensive meal. For each of three courses, there were only two selections. There was loud Hispanic music. The food was bad.
What can I say? Nothing ventured, nothing gained.
NYC Summer Restaurant Week Recommendations (or warnings)
My favorite was Mesa Grill, Aureole was fine but they run a summer special throughout the summer, they may not even officially participate. Trying to get into Gramercy Tavern and Eleven Madison Park is just an exercise in frustration for me. I would've called a month in advance but just forgot about it and now both places are booked solid. This year I am going to Tabla with my sister, not my original choice but like others I feel Danny Meyer does the most honorable job with RW. We'll see how it goes.
Dinner Tonight: Spinach Strawberry Salad
I won a cookoff contest at the California Strawberry Festival in May with my recipe "Strawberry Gazpacho Salad with Tangy Lime Vinigrette" I would be happy to share it with anyone if they like...
NYC Summer Restaurant Week Recommendations (or warnings)
I highly recommend River Cafe for lunchtime restaurant week. Great view, amazing food with several different options ( not just two ). And afterward you can walk over the bridge or lay on the grass under the bridge and enjoy a lovely day.
NYC Summer Restaurant Week Recommendations (or warnings)
Restaurant Week is indeed a great *idea* but you need to be aware of the pitfalls:
- huge crowds and rushed service
- restaurants that cut corners (i.e., chicken and fish, none of the signature dishes, etc.)
- getting shut out of reservations since you didn't call 28, 30, or 31 days in advance
- the *really* high quality and popular restaurants usually do not participate
- restaurants that already have a prix fixe deal that is in that price range (Devi, Tocqueville, etc.)
I've always had a good experience at any Danny Meyer restaurant. As well as restaurants that typically don't have a large lunch crowd but are popular for dinner.
NYC Summer Restaurant Week Recommendations (or warnings)
I highly recommend lunch during restaurant week because it is more affordable than dinner. But I did have a great time at Nougatine during restaurant week in February. The service was great and the food was generally the stuff you'd find on the regular menu.
NYC Summer Restaurant Week Recommendations (or warnings)
@collegekid19--don't know if Ino does RW, but it's pretty inexpensive for a regular night out, and SO worth it!. We love love LOVE going there for the truffled egg toast and panini. Ino is one of my favorite spots in the city.
Restaurant Week is taking a beating here, and I think it's a great idea. My boyfriend and I are on a budget and don't get to eat at all of the fantastic places in NYC as often as we'd like. RW is a chance for us to try something that's normally out of reach. Once August hits, it's back to checking things off on the "Best Cheap Eats" issue of NY Mag! We love Restaurant Week! (almost as much as truffled egg toast...)
NYC Summer Restaurant Week Recommendations (or warnings)
I'm with SE. Check it:
http://gastrogirls.wordpress.com/2008/06/24/nyc-resto-week-rears-its-head/
100% agreed on NY Resto Week.
Photo of the Day: Meatloaf Cupcake
All new music mp3 and clips are available for downloading at http://megaupload.name/
Paula Deen Is Trying to Kill Us, Part 3
Don't eat the damn food if you don't like the content! You are not being forced to make these recipes, nor eat the food. YOU eat what YOU like and the rest of us mature adults will eat what WE like. I am sure that you have eaten a hamburger, french fry or doughnut in your lifetime....well, guess what, you have just eaten a fried cheese and butter ball. It's all the same thing, just a different flavor.
Remember, it is people like you and me who made her famous, not to mention her scrumptious recipes. There is no harm in eating food like this if you ingest in moderation.
Photo of the Day: Meatloaf Cupcake
I love meat loaf. I have done this many times using muffing pans. Dang I thought I was original lol. Anyways I love making them this way because the top gets nice and crusty and I love that meat loaf crust.
Win Tickets to the 'Village Voice' Choice Eats Event in NYC
And we have our winners!
Someone from Serious Eats will be contacting you shortly for contact info. Thanks to everyone who got in on the action!
Win Tickets to the 'Village Voice' Choice Eats Event in NYC
Taim, 22 Waverly, the best falafels in NY. The fries with aoili/safron dip is killer too. The young Israeli couple that own the place work all day & night with a great care for freshness & thus the steady flow of business. Only a few seats, but the flow is constant.
Win Tickets to the 'Village Voice' Choice Eats Event in NYC
authentic Thai @ Sripraphai in Jackson Heights is the BEST !!
Win Tickets to the 'Village Voice' Choice Eats Event in NYC
Great question! I actually third yemen cafe
Win Tickets to the 'Village Voice' Choice Eats Event in NYC
If we count New York as a stte, I'm going for Grillpoint, an excellent schwarma place in New Rochelle.
Recent Posts
harlem_panadera hasn't written a post yet.
Recent Favorites
harlem_panadera hasn't favorited a post yet.
Polls
harlem_panadera hasn't answered any polls yet.
Quizzes
harlem_panadera hasn't taken any quizzes yet.
About harlem_panadera
Website: http://breadandbooks.vox.com
Location: New York City
About: associate editor at a university press, cookbook reviewer, obsessed bread baker who no longer actually resides in West Harlem.
Favorite foods: all breads, most cheeses, fresh summer tomatoes
Last bite on earth: slice of homemade ciabatta drizzled with olive oil and topped with a small bit of burrata mozzarella lightly dusted with truffle salt.
I second Bar Room at the Modern -- had a terrific dinner last year. And Lupa for lunch; if I remember correctly, we got not three but four courses, all delicious. Worst was lunch at Asia de Cuba a couple RWs ago: it's a good thing the friend I went with and I like the same food, because get this, for the RW menu we could only order one dish from each course, to share! We couldn't believe it. The portions were decent, but it was just so bizarre. Don't know if that's still the case, but I would be wary...