March 2, 2013
10 Best LA Dishes for Homesick New Yorkers, or, Fancy LA takes on classic NY staples

LA does it’s own thing. It’s own fancier, slightly more expensive thing. There shouldn’t be a point to make any sort of comparison. They are right about the hot dogs, though. Nathan’s is probably the only holdout in the old NY hot dog scene.

Note: the Jewish deli section totally overlooks the Pico/Robertson - Miracle Mile stretch of wonderful Jewish delis that provide a much better deli experience than Jerry’s.

December 19, 2011
Dessert & drinks @ Morton’s Steakhouse in White Plains.

Dessert & drinks @ Morton’s Steakhouse in White Plains.

May 30, 2011
NYC Grub Crawl

Enjoying the summer in the city? Check. Great food and drink? Check. Getting your NY walking legs back? Check. The other day Sara and I took a nice jaunt through Manhattan to check out (almost) all of the places we wanted to eat at during the year but had to wait to get back home to try. I’m not much for writing, so catch the pics comin up:

Iced coffee and chocolate swirl cheesecake at Buttercup Bake Shop, 51st & 2nd.
Dessert first!? YEAH SO WHAT MOM. I’m not really a dessert guy but Buttercup has it down. Why yes, that is oreo crumb crust.

 

A quick trip across town brought us to Tawa Tandoor in Hell’s Kitchen, across the street from B&H. Awesome deals on amazing Indian cuisine. Although some of the rice had been a bit undercooked - entrees were phenomenal.

Sara picked up some brownies from Fat Witch in the Chelsea Market when we walked down from Tawa Tandoor. Wish I had pics of Nate Appleman’s Chipotle - definitely eye-opening for fans of the chain. Chipotle, you are now held to a new standard. I can’t say enough good things about it.

Making our way back across town, we grabbed a bite at Dogmatic on 17th & Broadway (Union Sq.). If you haven’t checked it out, it’s worth your time. Selections of high end sauces and meats served inside a toasted baguette. For less than $5.

Making our way further down, the last stop of the day was at my favorite fry hut in town, solely for their offering of genuine poutine. Pommes Frittes on 2nd Ave. just off St. Mark’s never fails to deliver. It’s well worth making a trip down. Pair it with some of your favorite beer, and you’ve got yourself some magic.

April 23, 2011
Homemade cheesecake and white (bagged!) wine

Homemade cheesecake and white (bagged!) wine

October 18, 2010
Cheesecake, take 1.

Haven’t posted a recipe in a while. Thanks to David for being ever so helpful with making this one. We don’t have an electric mixer in the house so manpower is all we’ve got around here. I used this recipe from 101 Cheesecake Recipes.

Ingredients:

Crust:

  • 1-2/3 cups graham cracker crumbs
  • 1/3 cup sugar
  • 8 tablespoons butter
  • 1 teaspoon cinnamon

Filling:

  • 2 lbs. softened cream cheese(4-8oz. pkgs.)
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 eggs
  • 1-1/4 tablespoon lemon juice

Topping:

  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

    Instructions:

    First, crush graham crackers into crumbs by any means necessary (this part was a lot of fun). Then mix it all in with the rest of the crust ingredients and press into a 10” springform pan. We like side-crust, so naturally, use less if you plan on lining a bottom crust for your inferior cheesecake.


    David makes it look easy

    While all that was happening on the other side of the counter, I was mixing away at the heart of the beast - the cheesecake.

    Making cheesecake filling is a two-bowl process: start by mixing the eggs, salt, sugar, and lemon juice together in one bowl. In a bigger bowl, add one package (4 oz.) of cream cheese at a time, preferably softened (makes things much easier). Mix this until creamy, and slowly pour in a bit of the egg mixture as you go along.

    Now would also be a good time to preheat the oven to 350ºF.


    clumpity clump clump.

    Without a power mixer, it took some time to get all the cheese clumps out and smoothed - the egg mixture helped a bunch with getting it the right consistency.


    It should look something like this when all it’s all incorporated.

    At this point, the crust should be pressed in the springform pan, waiting to be filled with the cheesecake batter. Simply pour the batter from the big bowl into the crust-lined pan, and spread even.

    Then place the springform pan on a baking sheet or tin foil to catch the drippings, and into the oven for an hour or so (the top of the cake should start to brown a bit).


    Middle rack for an even bake.

    While the cake is in the oven, start to whip up the topping - the icing on the cake. Just mix it all together - well - and pour over the cheesecake in when it comes out (DO NOT REMOVE from springform pan). Now heat the oven back up to 475ºF and place the cake back in for 15-20 minutes. This is to get the topping baked through and onto the cake.

    Once that’s ready, remove and let sit and cool (we decided to keep it in the springform pan until it had cooled and was ready for the fridge).


    cake fresh out the oven, but still not ready.

    When the cake has cooled down some, throw it in the refrigerator overnight to cool some more. It will be a bit runny and soft for cheesecake at first, so it’s best to let it firm for a few hours. It may be tempting to dig into it sooner, but the final product is worth the wait.

    The next day, you can save yourself the trip to Junior’s. Dig in, and serve with your choice of pie filling or, in this case, chocolate syrup.

    Enjoy!

    March 25, 2010
    Is it just me or is red velvet getting a lot of exposure lately? Here’s a recipe that would never fail:
borednschooled:

Red Velvet Cheesecake
For the Crust:1 ½ cups chocolate graham cracker crumbs¼ cup butter, melted1 TBSP granulated sugar
For the Filling:3 (8 ounce) packages cream cheese, at room temperature1 ½ cups granulated sugar4 large eggs, lightly beaten3 TBSP unsweetened cocoa1 cup sour cream½ cup whole buttermilk2 tsp vanilla extract1 tsp distilled white vinegar2 (1 oz) bottles red food coloring
For the Topping:1 (3 ounce) package cream cheese, at room temperature¼ cup butter, at room temperature2 cups powdered sugar1 tsp vanilla extract
For the Crust:Stir together graham cracker crumbs, melted butter and 1 TBSP sugar; press mixture onto bottom of a 9-inch springform pan.
For the Filling:Beat together cream cheese and sugar at medium low speed with an electric mixer 1 minute.Add eggs, unsweetened cocoa, sour cream, buttermilk, vanilla extract, vinegar and food coloring.  Mix on low speed just until fully combined.Pour batter into prepared pan.Bake at 325F for 10  minutes, reduce heat to 300F, and bake for 1 hour and 15 minutes or until center is firm.Run knife along outer edge of cheese. Turn oven off and let cheesecake stand in oven 30 minutes.Remove cheesecake from oven; cool in pan on a wire rack for 30 m minutes.Cover and chill for 8 hours.
For the topping:Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.Remove cheesecake from refrigerator and spread topping evenly over top of cheesecake.Remove sides of springform. Garnish if desired.
http://www.culinaryconcoctionsbypeabody.com/2008/12/02/yes-virginia/

    Is it just me or is red velvet getting a lot of exposure lately? Here’s a recipe that would never fail:

    borednschooled:

    Red Velvet Cheesecake

    For the Crust:
    1 ½ cups chocolate graham cracker crumbs
    ¼ cup butter, melted
    1 TBSP granulated sugar

    For the Filling:
    3 (8 ounce) packages cream cheese, at room temperature
    1 ½ cups granulated sugar
    4 large eggs, lightly beaten
    3 TBSP unsweetened cocoa
    1 cup sour cream
    ½ cup whole buttermilk
    2 tsp vanilla extract
    1 tsp distilled white vinegar
    2 (1 oz) bottles red food coloring

    For the Topping:
    1 (3 ounce) package cream cheese, at room temperature
    ¼ cup butter, at room temperature
    2 cups powdered sugar
    1 tsp vanilla extract

    For the Crust:
    Stir together graham cracker crumbs, melted butter and 1 TBSP sugar; press mixture onto bottom of a 9-inch springform pan.

    For the Filling:
    Beat together cream cheese and sugar at medium low speed with an electric mixer 1 minute.
    Add eggs, unsweetened cocoa, sour cream, buttermilk, vanilla extract, vinegar and food coloring.  Mix on low speed just until fully combined.
    Pour batter into prepared pan.
    Bake at 325F for 10  minutes, reduce heat to 300F, and bake for 1 hour and 15 minutes or until center is firm.
    Run knife along outer edge of cheese. Turn oven off and let cheesecake stand in oven 30 minutes.
    Remove cheesecake from oven; cool in pan on a wire rack for 30 m minutes.
    Cover and chill for 8 hours.

    For the topping:
    Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.
    Remove cheesecake from refrigerator and spread topping evenly over top of cheesecake.
    Remove sides of springform. Garnish if desired.

    http://www.culinaryconcoctionsbypeabody.com/2008/12/02/yes-virginia/