His delivery may be obnoxious at times, but nearly all of Jim Gaffigan's material in "Beyond the Pale" is about food, and it is hil-arious. This is just one of the many clips that makes me laugh out loud each time. Here he touches on the marketing of frozen foods, specifically Hot Pockets, and how terrible he feels after eating one.
http://www.youtube.com/watch?v=J9c9lAfXQHs
Monday, August 31, 2009
Chelsea Market
It's a place I've always been curious about, mainly for the reason that I might spot a Food Network star while strolling around. The Chelsea Market houses many food shops and places to dine, but more importantly, is home to the Food Network offices and studios! Definitely didn't get to meet Alton Brown...today, at least. But it was worth checking out, if not solely to admire the building's architecture, which I think I enjoyed more than the actual food shops. (I wasn't exactly hungry at the time--which is a shame, especially since about one hour later, I was starving and ate a banana and Baybel cheese from a bodega. Would rather have enjoyed snacking on something in the Market.)
Sunday, August 30, 2009
Fatty Crab
One of my all-time favorite places to dine in New York City. And maybe, just maybe, after reading this, you will be motivated to get away from the computer and check it out for yourself.
Fatty Crab is a small restaurant located in the West Village of Manhattan. For me, it's a little difficult and slightly confusing to get to, which may be part of the reason I love going there. The staff is helpful, the atmosphere laid-back. The music does not fit the decor, but somehow it works. Your waiter/waitress will ask if you've dined there before, and no matter what you're answer, he/she will tell you that the food is meant to be shared, and everything comes out at different times. This is their polite way of saying, "We basically do what we want here, and you'll pretty much have to deal with it."
Whatever you order, you will surely be pleased. Drawn heavily from Malaysian inspiration, each dish is bursting with bold and exotic flavors that balance well on the tongue. The green mango snack appears simple, but has a serious addictive flavor. The watermelon pickle and crispy pork is a sensational salad that is sweet, salty, and texturally complex. The lo si fun is an entree that I get almost every time, and it is consistently one of the best things on the menu. The broth is a rich, sweet thing that I could--and do--drink on its own. The coconut poached bass is delightfully creamy yet not overpowering. The only dish I have not absolutley loved is the nasi lemak; it's menu description made it seem delicious, but tasted somewhat how I'd imagine dog food to taste. Despite this one complaint, I am still in love with this place.
I've enjoyed much more from Fatty Crab, and the praise could go on, but I should stop because I've already had dinner and I am starting to salivate.
The last time my boyfriend and I ate there, as we were paying the bill, the waiter came by and said, "I'll be right back with some shots." I thought I had misheard him, and even looked to the couple next to me who assured me that he said, "I'll be right back with some shots." We waited, curiously, and indeed he came back. With shots. As he placed them in front of us, he said, "Shots for familiar faces!" We felt like mini-celebrities, and his small gesture made the evening that more special. I will continue to go there, again and again and again...
http://www.fattycrab.com/
Fatty Crab is a small restaurant located in the West Village of Manhattan. For me, it's a little difficult and slightly confusing to get to, which may be part of the reason I love going there. The staff is helpful, the atmosphere laid-back. The music does not fit the decor, but somehow it works. Your waiter/waitress will ask if you've dined there before, and no matter what you're answer, he/she will tell you that the food is meant to be shared, and everything comes out at different times. This is their polite way of saying, "We basically do what we want here, and you'll pretty much have to deal with it."
Whatever you order, you will surely be pleased. Drawn heavily from Malaysian inspiration, each dish is bursting with bold and exotic flavors that balance well on the tongue. The green mango snack appears simple, but has a serious addictive flavor. The watermelon pickle and crispy pork is a sensational salad that is sweet, salty, and texturally complex. The lo si fun is an entree that I get almost every time, and it is consistently one of the best things on the menu. The broth is a rich, sweet thing that I could--and do--drink on its own. The coconut poached bass is delightfully creamy yet not overpowering. The only dish I have not absolutley loved is the nasi lemak; it's menu description made it seem delicious, but tasted somewhat how I'd imagine dog food to taste. Despite this one complaint, I am still in love with this place.
I've enjoyed much more from Fatty Crab, and the praise could go on, but I should stop because I've already had dinner and I am starting to salivate.
The last time my boyfriend and I ate there, as we were paying the bill, the waiter came by and said, "I'll be right back with some shots." I thought I had misheard him, and even looked to the couple next to me who assured me that he said, "I'll be right back with some shots." We waited, curiously, and indeed he came back. With shots. As he placed them in front of us, he said, "Shots for familiar faces!" We felt like mini-celebrities, and his small gesture made the evening that more special. I will continue to go there, again and again and again...
http://www.fattycrab.com/
Me Versus the Shish
It's just something I never think to prepare at home, and something I never order when I am out to eat. When my boyfriend suggested we make shish kabobs for dinner, I figured, well, I don't have any better ideas...
We picked up lamb tips from Trader Joe's that were already marinated in a simple seasoning blend. Skewered them with onions, zucchini, and a variety of bell peppers and cooked them in a saute pan. I have a cast-iron grill top that I have yet to season out of sheer laziness; I think it would have definitely come out better using the grill, perhaps simply because it would seem more like an outdoorsy, barbeque-type meal. However, despite the proper cook top, and the apartment filled with smoke, the kabobs were delicious.
I made a couscous dish that cooks up ridiculously fast. Couscous is made from semolina flour, the same flour that creates pasta, so, essentially, couscous is tiny tiny bits of pasta. Use a one-to-one ratio of water to dry couscous: place the water in a pot with cinnamin, cumin, butter or olive oil, salt, and pepper. Once it boils, add the couscous, turn off the heat, and allow the grains to soak up the liquid--it only takes about five minutes. Fluff the couscous with a fork and stir in golden raisins and almonds. This dish can be made in any number of ways, so feel free to individualize with seasonings and additions that suite your taste.
We picked up lamb tips from Trader Joe's that were already marinated in a simple seasoning blend. Skewered them with onions, zucchini, and a variety of bell peppers and cooked them in a saute pan. I have a cast-iron grill top that I have yet to season out of sheer laziness; I think it would have definitely come out better using the grill, perhaps simply because it would seem more like an outdoorsy, barbeque-type meal. However, despite the proper cook top, and the apartment filled with smoke, the kabobs were delicious.
I made a couscous dish that cooks up ridiculously fast. Couscous is made from semolina flour, the same flour that creates pasta, so, essentially, couscous is tiny tiny bits of pasta. Use a one-to-one ratio of water to dry couscous: place the water in a pot with cinnamin, cumin, butter or olive oil, salt, and pepper. Once it boils, add the couscous, turn off the heat, and allow the grains to soak up the liquid--it only takes about five minutes. Fluff the couscous with a fork and stir in golden raisins and almonds. This dish can be made in any number of ways, so feel free to individualize with seasonings and additions that suite your taste.
And it's pretty much as simple as that!
What's On The Inside...
When counseling in the hospital, I ask patients a series of questions that may be uncomfortable for them to answer: how is your appetite, what is your current weight and have you experienced any weight changes in the past year. At times I hear responses such as, "I have a great appetite--you can tell just by looking at me!" or "I have lost some weight, but you wouldn't be able to tell." To this I respond that I only know a small piece of someone when I look at them. I ask these questions to investigate any other issues I need to know about, issues I cannot discover simply by physical assessment.
Our outsides only show us a part of what is happening with our health; what truly matters is what is going on inside. Brain function is one of those things. This small article describes how diet and exercise, especially when combined, can decrease the risk of developing Alzheimer's disease.
http://www.nytimes.com/2009/08/18/health/18prev.html?ref=research
The Mediterranean diet is high in healthy fats (unsaturated fats found mainly in plant-based products such as nuts and oils, but also found in fish), fruits, and vegetables, and low in saturated fats (mostly found in animal products such as red meat). Moderate consumption of red wine is another component of the diet; moderation regarding alcohol is defined as one drink per day for women, two per day for men. The Mediterranean diet may also help lower your risk for developing cancer and heart disease.
This article further demonstrates the importance of a healthy, well-balanced diet--as well as physical activity--to promote quality of life.
Our outsides only show us a part of what is happening with our health; what truly matters is what is going on inside. Brain function is one of those things. This small article describes how diet and exercise, especially when combined, can decrease the risk of developing Alzheimer's disease.
http://www.nytimes.com/2009/08/18/health/18prev.html?ref=research
The Mediterranean diet is high in healthy fats (unsaturated fats found mainly in plant-based products such as nuts and oils, but also found in fish), fruits, and vegetables, and low in saturated fats (mostly found in animal products such as red meat). Moderate consumption of red wine is another component of the diet; moderation regarding alcohol is defined as one drink per day for women, two per day for men. The Mediterranean diet may also help lower your risk for developing cancer and heart disease.
This article further demonstrates the importance of a healthy, well-balanced diet--as well as physical activity--to promote quality of life.
Friday, August 28, 2009
Rock Cornish Game Hen
No, no, the B-52s are not coming out with a new song. Rock Cornish Game hens are the romantic result of the marriage between White Rock hens and Cornish hens. I have always gravitated toward them in the poultry section of grocery stores, and, I confess, am one of those people that squeal and say, "Aww! How cute and little!" I finally got around to buying some.
I had an influx of fresh herbs from my boyfriend's mother's garden, and wanted to use them before they sat in the back of the fridge and turned black. To season the chickens, I used rosemary, oregano, lemon thyme, garlic, lemon juice, salt, pepper, and olive oil. Rub all these into the skin of the chicken and pile the birds on top of a bed of halved plum tomatoes, quartered onions, and big chunks of zucchini. Roast in a 425-degree oven for about 30-40 minutes, or until the juices run clear.
And please, whatever you do, don't be a fool like me and cook the bird upside-down. The breasts will be raw and you'll have to put it back in the oven. I speak from experience. Besides that little mishap, this was one of the best chickens I have ever had. Even though I am obsessed with how cute they are, I had no problem digging in and enjoying every edible body part that little chicken had to offer.
Le Petite Crevette
For those of you who may not already know, my boyfriend and I have a term of endearment for each other: shrimp. This nickname--which has endless variations, depending on our mood--always takes precedence over our actual names. Naturally, when we discovered a restaurant called Le Petite Crevette, meaning Little Shrimp, we had to try it.
We went to this little restaurant on a Sunday, with only a few other couples in the dining area. It is an intimate setting with dim lighting and funky--yet subtle--decor, and happens to serve some serious seafood. (Wow! Alliteration at its finest.) We both enjoyed the corn and crab chowder, which was made with a rich creamy broth that was both sweet and salty. I ordered the mustard-crusted salmon, which was perfectly cooked: slightly crunchy on the outside, moist and tender on the inside. The entree was accompanied by mashed potatoes and mixed vegetables, and a very detectable amount of butter. Delicious. My boyfriend had the salmon burger, which was comprised of nothing but chopped salmon, cooked medium rare. The bun was soft and slightly chewy, and the texture of the handcut fries that came with the meal was well-balanced.
This should be a place you go to indulge, ignore the calories, and just enjoy. Make it a rare occasion, and it will be worth the wait.
http://nymag.com/listings/restaurant/petite-crevette/
We went to this little restaurant on a Sunday, with only a few other couples in the dining area. It is an intimate setting with dim lighting and funky--yet subtle--decor, and happens to serve some serious seafood. (Wow! Alliteration at its finest.) We both enjoyed the corn and crab chowder, which was made with a rich creamy broth that was both sweet and salty. I ordered the mustard-crusted salmon, which was perfectly cooked: slightly crunchy on the outside, moist and tender on the inside. The entree was accompanied by mashed potatoes and mixed vegetables, and a very detectable amount of butter. Delicious. My boyfriend had the salmon burger, which was comprised of nothing but chopped salmon, cooked medium rare. The bun was soft and slightly chewy, and the texture of the handcut fries that came with the meal was well-balanced.
This should be a place you go to indulge, ignore the calories, and just enjoy. Make it a rare occasion, and it will be worth the wait.
http://nymag.com/listings/restaurant/petite-crevette/
Lettuce Talk Cucumbers
The cucumber is one of those foods that I sparingly use to showcase a dish, unless I am preparing a standard cucumber salad as a summer side. I do love this fruit, especially when I munch on it whole, but I wanted it to shine as a main ingredient. And so, my own version of cucumber soup was born.
I typically buy English hothouse cucumbers, which come sealed in plastic wrap. The skins are not covered in wax, so you can leave them on, increasing the cucumber's nutritional value. This fruit contains vitamin C, vitamin A, potassium, manganese, folate, and calcium. Cucumbers are also known for their beauty benefits; they hydrate skin, reduce puffiness around the eyes, and contain silica for complexion.
Eat a cucumber--or even better, make this soup--and feel healthy all over!
In a food chopper (or blender, food processor, Magic Bullet, etc.) puree cucumbers (give them a rough chop before adding to make for easier blending), plain nonfat yogurt, garlic, fresh oregano, fresh mint, lemon juice, salt and black pepper. Serve cold, garnished with cucumbers diced small.
I typically buy English hothouse cucumbers, which come sealed in plastic wrap. The skins are not covered in wax, so you can leave them on, increasing the cucumber's nutritional value. This fruit contains vitamin C, vitamin A, potassium, manganese, folate, and calcium. Cucumbers are also known for their beauty benefits; they hydrate skin, reduce puffiness around the eyes, and contain silica for complexion.
Eat a cucumber--or even better, make this soup--and feel healthy all over!
Wednesday, August 26, 2009
My First Media Experience!
Yesterday at work, my boss asked if I wanted to be interviewed via phone by the NY Daily News. With great trepidation, I agreed, and I'm happy I did. Click the link below for the article from today's paper.
http://www.nydailynews.com/lifestyle/health/2009/08/26/2009-08-26_with_swine_flu_on_the_way_boosting_your_health_can_help_fight_disease.html
I met with the PR lady of the hospital I work at, and she asked me if I wanted to do more media work, including television. I agreed, so hopefully there's more to come!
After work I headed to Manhattan with my boyfriend to go clothes shopping. The man sitting across from us was reading the Daily News. I stared at him most of the ride, wondering if he was reading the article...
http://www.nydailynews.com/lifestyle/health/2009/08/26/2009-08-26_with_swine_flu_on_the_way_boosting_your_health_can_help_fight_disease.html
I met with the PR lady of the hospital I work at, and she asked me if I wanted to do more media work, including television. I agreed, so hopefully there's more to come!
After work I headed to Manhattan with my boyfriend to go clothes shopping. The man sitting across from us was reading the Daily News. I stared at him most of the ride, wondering if he was reading the article...
Thursday, August 20, 2009
Hearty Red Sauce...In This Heat?!
Typically in the dreary, humid days of August, I enjoy raw and minimally cooked foods to cool me down. But on the night I made this sauce, I was craving a slow-cooked, comforting flavor that I'd normally enjoy during the colder months.
Saute onions until soft. Add garlic, fresh rosemary (or thyme or oregano, or all three!), salt, black pepper, and red pepper flakes and cook for about one minute. Pile in sliced mushrooms--I used cremini mushrooms, or baby portabella, for an earthier taste--and once they soften, deglaze the pan with red wine. Let the wine cook down, and then add a big can of diced tomatoes in tomato juice. Allow the sauce to simmer until the tomatoes have further broken down, about 20 minutes. At this point, the sauce still seemed a little separate, with some liquid left that didn't evaporate. You could eat it as is, or add a little cornstarch mixed with water and stir into the sauce to thicken it slightly.
I served this with mini penne pasta and baby broccoli.
Monday, August 17, 2009
Some New Adventurous Flavors
I've had the apartment to myself for almost a week now, and I have been going out of my mind. Sunday I was bored with myself and the television, so I decided to make a somewhat elaborate dinner to occupy my time. Here's what happened:
Coconut mango risotto with shrimp and cilantro pesto.
Marinate the shrimp with lime juice, olive oil, cilantro, jalapeno, garlic, salt, and freshly ground black pepper. Allow to sit for about 15-20 minutes, and then saute for about two minutes on each side.
Risotto is one of those recipes that sounds complicated, but is actually very simple to prepare. The general concept is to add the liquid slowly, while stirring somewhat frequently, to create a creamy consistency. In a big saute pan or pot, saute onions in olive oil, add garlic, and then stir in as much risotto as you'll need (remember that it will plump up as you add more liquid) and toast for about one minute. Flavor with salt and pepper. Now, add some liquid; for this recipe I used one can of light coconut milk. Stir fairly often, as the milk has a tendency to burn and the rice may stick to the bottom of the pan. Once the liquid seems to have been absorbed by the rice, add some more, stir, and repeat this process until the rice is tender, about 18 minutes. If you run out of coconut milk and the rice is still not cooked through (which is what happened to me) just use some water. Once the rice is done, stir in chopped mangos.
Now for the cilantro pesto: blend fresh cilantro, pistachios, olive oil, lime juice, salt, and pepper in a food processor or blender (or, if you're old schoool, use a mortar and pestle). Typically pesto is made with parmesan cheese; since I didn't have any on hand, I left it out and it came out just fine.
Put it all together: risotto on the bottom, shrimp on top of that, and the pesto at the peak. I realized that I didn't have any vegetables in this dish, so I garnished with baby heirloom tomatoes.
I hope this recipe keeps you company like it did me!
Coconut mango risotto with shrimp and cilantro pesto.
Marinate the shrimp with lime juice, olive oil, cilantro, jalapeno, garlic, salt, and freshly ground black pepper. Allow to sit for about 15-20 minutes, and then saute for about two minutes on each side.
Risotto is one of those recipes that sounds complicated, but is actually very simple to prepare. The general concept is to add the liquid slowly, while stirring somewhat frequently, to create a creamy consistency. In a big saute pan or pot, saute onions in olive oil, add garlic, and then stir in as much risotto as you'll need (remember that it will plump up as you add more liquid) and toast for about one minute. Flavor with salt and pepper. Now, add some liquid; for this recipe I used one can of light coconut milk. Stir fairly often, as the milk has a tendency to burn and the rice may stick to the bottom of the pan. Once the liquid seems to have been absorbed by the rice, add some more, stir, and repeat this process until the rice is tender, about 18 minutes. If you run out of coconut milk and the rice is still not cooked through (which is what happened to me) just use some water. Once the rice is done, stir in chopped mangos.
Now for the cilantro pesto: blend fresh cilantro, pistachios, olive oil, lime juice, salt, and pepper in a food processor or blender (or, if you're old schoool, use a mortar and pestle). Typically pesto is made with parmesan cheese; since I didn't have any on hand, I left it out and it came out just fine.
Put it all together: risotto on the bottom, shrimp on top of that, and the pesto at the peak. I realized that I didn't have any vegetables in this dish, so I garnished with baby heirloom tomatoes.
I hope this recipe keeps you company like it did me!
Sunday, August 16, 2009
Poached Eggs
Growing up, each Christmas morning my mom would make a special breakfast: cinnamon buns. Unfortunately, despite my infallable sweet tooth, I hate cinnamon buns. I know, I know, it may seem crazy--but there's something about a sweet warm thing with frosting and a slightly crusty outer layer that makes me shiver. Because of this, my mom now adds Eggs Benedict to the morning menu, and her poached eggs are...way better than mine. (Are we noticing a pattern? It seems I'm not so great at eggs. But I'm willing to learn!)
This morning I woke up starving and saw that all I had were some eggs and left-over homemade pico de gallo (salsa). So, I pulled out my saute pan--feeling sleepy and groggy with blurred vision--filled it with water, and put the heat on nice and low. I remembered my mom saying something about vinegar, so I splashed a little into the water. I also recalled her mentioning something about small bubbles, so I waited until I saw some floating from the bottom of the pan to the water's surface. Now time to add the eggs.
I thought I remembered my mom telling me about stirring the water with a spoon to create a whirlpool effect, which helps the egg stay together (so does the vinegar). Well, this trick didn't work out so well for me. The egg swirled until I was left with only an egg yolk swimming among the ghostly whites. Next egg, I just plopped it in. (When dropping in the eggs, crack them first into a cup and them slowly pour them into the water). Then, I waited, hungrily yet patiently. Since the heat seemed to be very low, I let the eggs cook for about 5-6 minutes, scooped them out, plopped them into a bowl, and topped with the pico de gallo*.
Let me tell you, this picture may not do the eggs any justice, and it may sound like a strange breakfast, but it certainly hit the spot. The yolks were creamy and solid, not at all grainy or crumbly. They may not rival my mom's eggs, but hey--I couldn't wait till Christmas to enjoy a poached egg.
*The pico de gallo was left over from a fish taco dinner a few nights earlier. To make it, combine corn, beans of your choice, diced fresh tomatoes, diced onion, minced jalapeno, cilantro, lime and lemon juice, salt, and black pepper. Typically, I don't add beans to a salsa, but I felt that it would create a heartier taco as the fish was sauteed, not breaded and fried. Recipe to come.
This morning I woke up starving and saw that all I had were some eggs and left-over homemade pico de gallo (salsa). So, I pulled out my saute pan--feeling sleepy and groggy with blurred vision--filled it with water, and put the heat on nice and low. I remembered my mom saying something about vinegar, so I splashed a little into the water. I also recalled her mentioning something about small bubbles, so I waited until I saw some floating from the bottom of the pan to the water's surface. Now time to add the eggs.
I thought I remembered my mom telling me about stirring the water with a spoon to create a whirlpool effect, which helps the egg stay together (so does the vinegar). Well, this trick didn't work out so well for me. The egg swirled until I was left with only an egg yolk swimming among the ghostly whites. Next egg, I just plopped it in. (When dropping in the eggs, crack them first into a cup and them slowly pour them into the water). Then, I waited, hungrily yet patiently. Since the heat seemed to be very low, I let the eggs cook for about 5-6 minutes, scooped them out, plopped them into a bowl, and topped with the pico de gallo*.
Let me tell you, this picture may not do the eggs any justice, and it may sound like a strange breakfast, but it certainly hit the spot. The yolks were creamy and solid, not at all grainy or crumbly. They may not rival my mom's eggs, but hey--I couldn't wait till Christmas to enjoy a poached egg.
*The pico de gallo was left over from a fish taco dinner a few nights earlier. To make it, combine corn, beans of your choice, diced fresh tomatoes, diced onion, minced jalapeno, cilantro, lime and lemon juice, salt, and black pepper. Typically, I don't add beans to a salsa, but I felt that it would create a heartier taco as the fish was sauteed, not breaded and fried. Recipe to come.
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