Since I posted that incredibly easy method for making Dulce de Leche, I’m sure you’ve been wondering what I was going to do with it. Yeah, me too. Ideas have been tumbling around, but each one gets pushed to the back of my mind. I’ve been distracted with all the details of moving. Normally, I […]
Archive for February, 2010
Employees Only
Saturday, February 27, 2010
I went to
Employees Only 510 Hudson Street, New York, NY 10014 in that snow storm Thursday night, thinking it would be empty. It was not. The long bar is packed with people and I was a little jealous of those that got to watch and interact with the mixologists. They were […]
Dulce de Leche Made in the Can
Thursday, February 25, 2010
Sure Dulce de Leche sounds fancy, but it’s just like caramel but more milky. MMM, creamy caramelized sugar…GOOOOD. The best part is, it’s insanely easy to make. Insanely! How can I stress this enough? So easy my dog could do it (if she had thumbs). So easy my dad could do it. (My dad has […]
T-Poutine
Wednesday, February 24, 2010
Poutine, French Fries topped with cheese curds and brown gravy, originated in Quebec in the late 1950s. As a passionate lover of all things French Fries and Cheese, separately and together, I love the concept and have to say: what the heck took so long for it to blow up here? Though Poutine dishes have […]
Besotted Gourmet: Parsnip Fries
Tuesday, February 23, 2010
Check out Jessica’s blog.
Parsnip Gnocchi with Braised Oxtail
Tuesday, February 23, 2010
I’m quite fond of fatty meats and root vegetables together. It’s possible that both being winter foods, it becomes a familiar combination. But I’m convinced that it’s more than that. Parsnips, carrots, yams, sweet potato, and more are storage organs for the plant and typically contain more sugars and starches than other vegetables. It just […]
San & Deul Restaurant
Monday, February 22, 2010
I haven’t been satisfied with the Korean food in Manhattan lately (as you can see from my reviews of Pocha 32 and Arirang) so I asked my Korean friend Scott to help me out. I needed to rectify this situation! Similarly to how I feel about Chinese food, Scott feels about Korean food: the good […]
Peking Duck Soup
Saturday, February 20, 2010
I love Peking Duck, but who doesn’t. The combination of thin crisps of skin (like duck chips), the sweet hoisin sauce, and the soft warm wraps is irresistible. Just the thought can put me into a nice dreamy nap. But, I also absolutely adore Peking Duck Soup. If you’ve had Peking Duck served at the […]
SeasLife: Fiori di Sicilia Cake with Blueberry
Thursday, February 18, 2010
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Coffee Milk Tea
Wednesday, February 17, 2010
Coffee Milk Tea, called Yuen Yang (Ying Yang) in Chinese, is simply what it sounds like: coffee, milk, and tea. The coffee vs. tea debate is as common as the vanilla vs. chocolate, with fervent devotees on both sides. As hard as I’ve tried, I don’t favor one over the other and drink both coffee […]