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Your source for recipes, high-end affordable beverages, restaurant specials, and entertaining advice and secrets.

barbounia munch.

January 23rd, 2012 by Ruth

on my birthday, my boyfriend and i noshed on some barbounia favorites. while we went on a friday afternoon, we were still able to munch on their famed meze plate of hummus, tzatziki, roasted eggplant, taramousalata (my favorite of the dish) and spicy feta and nicoise salad with sushi grade tuna, eggplant, fingerling potatoes, kalamata olives, red onion & hard boiled eggs. that bread you’re looking at, could possibly be one of the best homemade breads i’ve ever had. it’s crispy and salty on the outside and warm and soft on the inside. it goes so well with all the meze plates and is perfect for scooping up the sauces from the salad. what’s your favorite dish at barbounia?

Tags: barbounia, nyc brunch
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shakshuka sunday.

November 28th, 2011 by Ruth

lately, my favorite way to spend a sunday is with fresh shakshuka. all you need is fresh tomatoes, half a red bell pepper, garlic, onion, a can of whole tomatoes, a can of tomato sauce and eggs.

chop everything, throw it into a non-stick pan such as a le creuset and heat it until the mixture is thick. once that happens, crack whole eggs into little pockets you make, finish with two handfuls of chopped flat leaf parsley, salt and pepper and voila, breakfast is served. eat with your favorite italian or french style baguette.

Tags: breakfast, brunch, Israeli food, lifestyle
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a hole in one.

August 1st, 2011 by Ruth

After venturing to the Lower East Side to scope out the Hester Street Fair, Robin, Chris and I stopped by the infamous Doughnut Plant. Specializing in artisan yeast doughnuts, cake doughnuts, square, and jelly, we indulged in Lavender Flower, Peanut Butter + Jelly filled, Coconut Glaze, Blueberry, Carrot Cake, and Cinnamon Buns. Made with all natural ingredients, no trans fats, preservatives, artificial flavoring or eggs, these treats are a great way to spend some extra calories.

Bigger, puffier, and made from scratch, these doughnuts are handmade from the fresh fruit glazes to the in-house toasted nuts. The favorites in our box? The Peanut Butter + Jelly filled, Lavender Flower and Carrot Cake. While I usually go for a chocolate chip cookie to satiate my sweet tooth, the Doughnut Plant scored a hole in one, giving doughnuts a special place in my heart.

Tags: Doughnut Plant, Hester Street Fair
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fresh seafood: my favorite summer meal

July 18th, 2011 by Ruth

Robin West of And Your Bird Can Sing and I prepared a delectable feast for ourselves over the weekend. Craving fresh seafood, we stopped by our local fish monger and purchased jump shrimp and Prince Edward Island mussels. We stopped by our local farm vendor and picked fresh Italian parsley, oregano, garlic, scallions, onions, tomato, and thyme. Given our time constraints, we needed a pasta that prepared rather quickly so we grabbed Buitoni’s Linguini. We also grabbed fresh whipped cream and canned tomatoes for our meal.
After preparing the shrimp and mussels, we set them aside and prepared the red sauce. We chopped up the herbs, spices, garlic, onions, and tomatoes and added them to the pot of canned tomatoes. Then, we seasoned the shrimp with parsley, garlic, olive oil, pepper and salt. After sitting for 10 minutes, we put them on the griddle and cooked them for about 4 minutes on each side at a medium heat.

We sprinkled olive oil, salt and pepper on the raw asparagus and popped them in the oven at 400 degrees for about 15 minutes. Robin loves when the tips get crispy.

After the tomato sauce came to a simmer, we added the mussels and cooked until they opened. Then, we scooped the mussels out of the pot, set them aside, and added the Buitoni pasta to the sauce. Besides being ridiculously affordable, I’m talking $3 for the package, Buitoni tastes fresh, doesn’t need to be boiled in water, and prepares rather quickly.

The meal took about 30 minutes to prepare and 3 minutes to devour. Everything was perfect and we celebrated our meal with spiced red wine as we dined on the deck.

We topped everything off with a strawberry, fresh whipped cream and Oreo parfait. Molto buono!

What’s your favorite summer meal?

Tags: buitoni pasta, fresh food, fresh seafood, oreo, strawberries, summer meal
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sunday treat: homemade le pain quotidien bread

April 24th, 2011 by Ruth

A few weekends back, Casey trekked to my humble abode and surprised me with homemade goodies from the Le Pain Quotidien bread baking class she took. Her perfect baguettes, soft rolls and fruit and nut loaf was just what this gal needed to celebrate Sunday. The fruits of her labor were so divine, she inspires me to take the class. Now, I just need someone to go with me! Anyone up for it?

Tags: baking, Casey Culture, food, homemade bread, Le Pain Quotidien, sunday
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Salt.

April 2nd, 2011 by Ruth

I had the chance to experience Salt with some of my favorite foodies, my Attention coworkers. I dined on the savory portabello mushroom, ricotta, grana, basil and truffle grilled flatbread while my colleagues devoured the smoked salmon, leeks creme fraiche and lemon grilled flatbread, and bacon, lettuce, tomato, scramble eggs and toasted ciabatta sandwich. I loved my mushroom truffle dish because the flatbread was perfectly crisp with little to no doughiness and the fresh ricotta, touch of basil and portabello perfectly balanced one another.

And of course, because we love our sweet with the savory, we indulged in creme brulee, a flourless chocolate cake with cinnamon ice cream and lemon tart with rosemary ice cream. The creme brulee was absolutely perfect with a thin crisp of torched sugar; the chocolate cake was rich and divine, perfectly paired with the cinnamon ice cream; and the lemon tart was simply amazing. With a thick crumbly crust and meyer lemon filling, I enjoyed each bite accompanied with the intrinsic rosemary ice cream.

All in all, I have to say I was quite please with the meal and dining experience. A perfect place for a business or lunch date.

Tags: flatbread, flatbread creations, food, lifestyle, new york restaurants, Salt NYC, sandwiches
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The go-to sunday brunch spot.

February 21st, 2011 by Ruth

A consistenst customer of Frankies Spuntino, I am confident that the kitchen will deliver fresh, well-prepared food while the staff will provide adequate service. Whenever a friends or family are in town, I take them to my go-to spot to nosh on the divine dishes. While I find myself continuing to order the same dishes; Butternut Squash Ravioli and Escarole, Cannelini Bean Soup, and Cremini Mushroom & Truffle Oil Crostini (not pictured), I swore to myself that next time, I’d go out on a limb. But hey, if it’s not broke, there’s no need to fix it. What are your favorite Frankies dishes?

Tags: brooklyn brunch spots, food, Frankies Spuntino, lifestyle
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The french toast bake.

December 28th, 2010 by Ruth

Whether we’re gathering for a religious holiday or simply coming together to spend time, this make-ahead french toast bake symbolizes comfort and love to my family.

Use hard old bread, fresh french baguette from the baker, or sweet, doughy challah for this dish. Prepare a day in advance and voila, finito!

Ingredients:
Casserole
1 large challah, sliced ½ inch thick
8 large egg whites
2 cups whole milk
2 cups half & half
1 tablespoon sugar
2 teaspoons vanilla
½ teaspoon cinnamon
½ teaspoon nutmeg

Topping
1 1/3 cups light brown sugar
Pecans, chopped to taste

Directions:
Whisk together eggs, milk, half & half, sugar, vanilla, cinnamon and nutmeg. Grease bottom and sides of 9 x 13 baking dish with non-stick spray. Lay bread in prepared dish and pour egg mixture evenly over the bread. Cover with plastic wrap and refrigerate overnight.

When ready to bake, adjust the oven rack to the middle position. Heat oven to 325 degrees. Sprinkle light brown sugar and pecans over soaked bread. Bake casserole for 1 hour, until puffed and golden. Cool for 10 minutes and finish with artisan maple syrup.

Tags: challah, french toast, french toast back
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Banana Maple Nut Bread.

December 27th, 2010 by Ruth

In my home, nothing goes to waste. Day old veggies; my dog eats them. Extra cheese and crackers; I invite friends over. Extra fruit; bring those clementines to the offices. Egg yolks; I make homemade ice cream. Old bananas; I freeze them and make banana bread.

Behold, my latest banana creation! I adapted the below recipe from one I found on All Recipes.

Ingredients:
2 cups white flour
1/4 teaspoon salt
1/2 cup apple sauce
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons skim milk
4 bananas, mashed
1 cup whole walnuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Tags: allrecipes.com, banana maple nut bread
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