September 05, 2015
This was another splurge on our amazing EuroChicks2014 trip-- a hands-on cooking class for more than a dozen people. When we first arrived, I wondered how our fearless leader, Chef Andrea, would fit us all in the kitchen, but there was more than enough room!
January 26, 2015
My drink was a lovely hot mint tea. Just sweet enough, and full of fresh mint.
Samosas to start-- flaky crust, surreally-spiced filling, YES YES YES.
We ordered the succinctly-titled 'Bowl of Greens,' described as "grilled broccoli, snow peas and spinach tumbled with chilli and lime." This dish could easily have been a throwaway, but it was so incredibly flavorful that we nearly ordered another. Splitting this among three people left us all wanting more, but we were saving room for dessert.
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November 21, 2014
Called Nantucket Cranberry Pie (original post here), this is texturally more like a cake, but let's not fight over semantics, shall we?
This recipe is dead simple, and simply delicious. You can put it together in mere minutes, and it's a tart and tangy treat to mix it up in a sea of pumpkin and pecan pies.
Next, add 2 eggs, melted butter, flour, sugar, and almond extract to the same bowl you used to mix your berries & nuts. You'll have a thick, yellow batter ready to pour over the berries.
I made this for a work potluck and it was gone in no time. The tart cranberries and the mellow almond flavor were a great pairing, and more than one person asked me for the recipe. I think it might be on a few tables this Thanksgiving!
It's not the most photogenic dessert when sliced, but everyone will eat it too quickly even to notice! I loved this so much that I made it again 2 days later for company.
This dish has earned a spot in my immediate rotation of recipes. It's easy to prepare, bakes in less than 40 minutes, and goes just as well for dessert (I'll add some orange zest and top with whipped cream next time) as it does for breakfast, next to a steaming hot cup of coffee. I hope you'll give it a whirl!
November 14, 2014
|He's putting BACON in the wafels--thank you, Sir. THANK YOU.|
I like to start with savory first thing in the morning, so I ordered the chicken and mushroom wafel. It sounded so good, and tasted even better. It was like a wonderfully comforting stew. Impossible to eat with your hands, but I'm not complaining. I was not expecting the savory wafels to be so incredibly flavorful. Bright, green herbs and BACON cooked into the wafel!! It came with a side of lightly-dressed arugula and pickled, tickle-your-tongue onions. Killer combo.
ABF ordered the Wake Up Grumpy: an egg, bacon and cheese with two savory wafels replacing the biscuit. Drizzled with a generous portion of honey, it looked gorgeous, and ABF gave it two forks up, happily.
For dessert, ABF & I shared the sweet raspberry wafel, lightly dusted with confectioner's sugar and a small scoop of vanilla ice cream and drizzled with honey. This was great- ABF is coming around to really liking raspberries (one of my favorite foods), and I'm happy to share with him. As tasty as this was, I actually rate the chicken & mushroom wafel as even more fantastic.
The prices are reasonable, coffee is strong, flavors are fab, and the servers were all cheerful and welcoming. Skip waiting ANYWHERE for brunch and try out this spot!
Wafels and DingesFollow @Lkpnyc
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November 06, 2014
I switched out the ground beef for ground turkey, and instead of peas, I used carrots. I'm not a registered dietitian, but I'll take the carbs in some organic carrots over junk food any day. Plus, the carrots looked so bright and colorful in what can be a dreary-looking dish. I also added mushrooms to the mix to sneak in some more veggies.
I boiled some cauliflower for 8 minutes, then put it in my food processor along with some roasted garlic, salt, pepper, and a small knob of cream cheese. I used this as the topping instead of heavier mashed potatoes. Most of the time, when I sub roasted cauliflower instead of white potatoes, no one even notices! Much lower carb count, still delicious!
After 30 minutes in the oven (at 400), they were perfectly browned on the top, and delicious inside! I had some that night for dinner with a good friend, and will be enjoying the leftovers this week for lunch!
Mini Shepherd's Pies:
1 lb ground turkey
1/2 yellow onion, diced
1 cup mushrooms, chopped
3 large carrots, chopped
1 bag (16 oz) frozen cauliflower
Salt, pepper, roasted garlic cloves, or garlic powder
Sauté the carrots and onions until softened, set aside (I don't like burned onions!)-- Add ground turkey to pan, brown. Once it's almost browned through, add mushrooms. As turkey is almost cooked through, splash a tablespoon or two of Worcestershire sauce and blend. Add a dash of salt & pepper to the meat, set aside.
While browning turkey, boil the frozen cauliflower for about 8 minutes, until softened. Blend in food processor with salt, pepper, a clove or two of roasted garlic (or garlic powder), and an ounce of cream cheese.
To assemble pies: add 1/4 cup of turkey and mushrooms into a ramekin. Add layer of carrots & onions. Top with the pureéd cauliflower, and use a fork to make little peaks in the cauliflower.
Bake in 400 degree oven for 30 minutes, or until the tops are browned. Let ramekin cool 5 minutes, but still use caution when handling the dishes (pot holders are key). This dish gets even better the next day!
October 30, 2014
Okay, there is peeling and chopping to do with those carrots, but I find chopping to be very relaxing. You might disagree, and that's cool. Takes all kinds, right?
It's basically sautéed carrots & leeks, stock, and harissa. So dead simple! Once the carrots of softened, you put half of the soup in a blender and purée it, then add it back to the soup. Adds a nice texture and heft to it.
The original recipe calls for chicken stock, but we have a few vegetarians at work, so I switched to vegetable stock. I've never really used veggie stock before, but it turned out to be just fine. It was a different flavor, but it was still delicious, and some of the vegetarians thought the stock's richness gave the dish a meaty taste, anyway!
|Carrot ring: EPIC|
The next morning, I put the soup in a Thermos and carried it off to our Carrot Gathering. We had a delicious variety of sweet and savory dishes (Carrot ring! Carrot juice! Carrot hummus! Carrot-feta dip! Carrot CAKE!!!), and will be adding some of those recipes to my own repertoire! This outing also solidified this spicy soup as a favorite of mine.
You can put it together in less than 20 minutes, and yet the flavor of this dish is surprisingly complex!
You can get the easy-as-all-getout-recipe here!
October 17, 2014
|Pre-dental work wine|
October 01, 2014
I took a girls' trip last month with my good friend LaShauna-- her fantastic idea, and my absolute delight to join her. We started early on a Thursday morning, looking for a breakfast spot even though it was nearly lunch time. The Gallery Pub was just the spot!
We each got the Light Breakfast (£7.50, or about 12 dollars at the time): 2 eggs (LOOK AT THOSE GORGEOUS YOLKS), Irish back bacon (soooooo good), sausage, the requisite broiled tomato, and toast. It might be the American in me, but I just don't get the mushy tomato. Don't like it, don't get it. If any of you out there are UK citizens, please enlighten me on the appeal of it. I'm also sure there are many American bites that are equally confounding to you!
|English Breakfast, of course!|
The GalleryFollow @Lkpnyc
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London SW1V 3AS, United Kingdom
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