Apple and Quince Bread Pudding
There is nothing more comforting than a big bowl of warm bread pudding right out of the oven. My father generally made bread pudding with raisins, but I found the addition of apples and quinces makes this dish heartier...and dare I say more delicious? 1 loaf of Italian bread (cut into cubes) 2 cups of heavy cream 1 peeled/diced quince 1 peeled/diced gala apple 3/4 cup of sugar 4 eggs 3 tbs of butter ¼ ts of cinnamon ½ ts of vanilla ¼ cup of whiskey (Johnny Walker Black) Preheat Oven to 350 Melt butter in pan with whiskey and throw apples and quince. Cook until tender. Remove and let cool In the meanwhile cut ...
Sunchokes: An Unsung American Hero
Sunchokes, also known as Jerusalem artichokes, sunroots, earth apples, and topinambur, are actually the roots and related to sunflowers. The sunchoke has a long American history, they were cultivated by the Native Americans long before European settlers arrived. Although not as popular as some other tubers in the US (ahem..the potato) they are much more nutritious. Sunchokes have prebiotic properties which are great for intestinal health and also contain vitamin C, phosphorus and potassium. They are also a great source of iron. Even better than all that - they taste awesome. When raw they resemble water chestnuts and when roasted they ...
My Meat Sauce
My grandfather use to be very secretative when it came to his sauce, actually when it came to his food in general. Now my meat sauce isn't really his recipe exactly but it's close. What's the key? Pork. Its amazing what pork can do to a red sauce. The below is not a typical meat sauce nor is it a bolognese (no carrots or celery). Ingredients 1 can crushed tomatoes 1 can tomato paste 1 cup of red wine 2 pork braccioles (thin pork cutlets wrapped up with parsley, cheese, and prosciutto) 2 minced shallots 1 minced garlic clove 6 links of plain sausage meat (remove casing) 1 cup ...
Tomato Tarts
There is nothing simpler than a tomato tart in the summer. If you grow tomatoes and never know what to do with your leftovers, this is a great way to use them. 4 lbs of tomatoes 4 tbs of Dijon Mustard 2/3 cup of shredded swiss cheese 1 ts. garlic powder 1/4 cup of finely chopped herbs (sage, rosemary, thyme) 1 pie crust (make your own or buy a Pillsbury pre-made) Preheat oven to 400 degrees - Bake crust for 10 minutes, remove, and let cool - While pie crust is cooling, slice tomatoes into slices and drain excess juice in a collander - After crust is cool, then spread the ...
Carrot Cake of the Gods
This carrot cake recipe is a little different because the cream cheese frosting doesn’t have butter and the cake contains a can of 8oz of crushed pineapple and dried cranberries. My husband LOVES this... CAKE BATTER 2 cups of all purpose flour 2 ts of baking powder 1 ½ ts of baking soda 2 ts of ground cinnamon (preferably Vietnamese since its more fragrant) 4 large eggs 2 cups sugar 1 ½ cups veggie oil 2 cups peeled and finely grated carrots (about 4 large) 8oz of crushed pineapple (with juice in can) 1/2 cup of coarsely chopped pecans ½ cup of dried cranberries Preheat Oven to 325: - Stir together flour, baking powder, ...
Recipes
Moist Chocolate Chip Banana Nut Bread
I can’t get enough of that chocolate chip banana nut loaf from Starbucks and...
Soft Scrambled Eggs
This is one of my favorite lazy Sunday brunch treats. The combo of soft eggs and...
Apple and Quince Bread Pudding
There is nothing more comforting than a big bowl of warm bread pudding right out...
Read More Posts From This CategoryFood Blog
Cookies with your Creams
It’s no secret that Kiehls creates some of the best skincare products on the market....
Love Food, Love Lipstick
Remember those delicious Bonne Bell Lip Smackers you had as a kid? They came in...
The Post Cereal Challenge
Last week I was invited to a Post Cereal making challenge and to say I was excited...
Read More Posts From This CategoryNew York Reviews
Wanna do some pickle backs?
How does that sound to you? Sounds delightful to me! But sitting at a table at Whiskey Town with my brother, his wife, her sister and my cousin, all the reactions I got were total gross-out. Once I explained what the pickle back was and how great it is, the reactions staid the same. All but Jenny (sis-in-law’s-sis), she got it, she understood how... [Read more of this review]
I’m Not a Vegan but
…there are so many delicious vegan products nowadays!! Case in point: Stōgo Gourmet Ice Cream in the West Village, an organic vegan ice cream—that’s right, a no cream “ice cream”—that rivals any variety of Häagen Dazs! (Those lucky NYU undergrads get all the good stuff.) Now, I repeat my previous statement, I by no means consider... [Read more of this review]
Pichet Ong’s New ‘Spot’
If you werent looking for Pichet Ong’s latest venture ‘Spot‘, you might not find it. Nestled in what looks like a basement at first glance is a dessert bar whose products are a mix between Asian street food and American Comfort. Upon entering the cafe, I immediately fell in love with the faux grass on the floor. Ong tries... [Read more of this review]
Breakfast at Benjamins Steakhouse
I walked into this place one day for breakfast at approx. 11:30am. Everything felt rushed. Their breakfast buffet had apparently just closed for the day and the waiters were bussling to fix the floor. It was rather empty - about 3 tables full including myself. The service in the beginning ws abrupt but it didnt surprise me. Everyone dismisses you when... [Read more of this review]
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