My good friend Ally went to Georgia over last week, where she got to eat in Paula Deen's restaurant The Lady & Sons. She was sweet enough to send me the cookbook... with this note, LOL. The book is packed with awesome, homey recipes from the Deen family. The recipes are unpretentious and sound delicious. While flipping through the book last night, I spotted "T.J.'s Cream Cheese and Strawberry-Stuffed French Toast" which I instantly knew would have to be for breakfast this morning. I didn't have any strawberries in the house so I opted for canned peaches . . .
Earlier tonight (yesterday rather) Alen and I went to see Fuerza Bruta. Fuerza Bruta is an off-Broadway show, the nature of which is hard to describe. It is a feast for the eyes, ears, body and soul. In one hour, it demonstrates a range of human emotions through dance, music, lighting and other technological effects (giant treadmills, oversized confetti, a plastic see-through ceiling on which the dancers are splashing in water, etc.) It is dream-like yet nightmarish. And before you know it, the audience is a part of the show and dancing like no one’s looking. It’s just . . .
Hello. I hope you all had a lovely New Year’s celebration : ) Montreal turned out pretty fun. It’s a beautiful city and a great city to eat in. One thing I noticed about all the places we went out to eat is the service. The staff tends to be friendly and helpful, but to finally get the food in front of you takes forever! I don’t know if it is only so as compared to New York, or perhaps we kept choosing the wrong restaurants, but either way, patience is a virtue when it comes to eating in Montreal. However, in most cases, the long wait was quickly forgotten because the . . .
I have tried my hand at making gnocchi before but this time was the first successful attempt. They turned out melt-in-your-mouth soft. Even though I used the same measurements of everything else, I ended up needing less flour, which resulted in a softer, fluffier dough. And, someone had advised me to let the dough rest for 30 minutes before forming and I think this helped too. Most doughs turn out better if you let them rest. As for the vodka sauce…enough said ; ) (Yield: 3-4 servings) Gnocchi: 1 large/2 small russet potatoes 1 egg ¾ tsp salt ½-3/4 c flour Vodka . . .
Farmer cheese, “tvorog,” is a popular ingredient in Russian and Ukrainian cuisines, in sweet and savory dishes alike. It can readily be found in supermarkets. This is a great dish to make for friends, a weeknight dinner or a cocktail party. It’s fast and easy to prepare, and if you have kids, they can definitely help. It's like ricotta in consistency but slightly denser, and it’s very versatile. In fact, the filling in this dish can be used for fresh tomatoes or bell peppers, blintzes or just on crostini. (Yield: about 14 rolls) Ingredients: 1 large . . .
Hello there! My sister and I had dinner at Veselka tonight. Veselka (Ukrainian for ‘rainbow’) is a Ukrainian café in the East Village. I was drawn to it because of the name, here’s the story – Lily and I often use the term ‘Durdom Veselka’ (rus.-Veselka Mental Asylum) to describe an out of control situation humorously. Why we use this term? I do not know. It runs in the family for some reason. Anyway, this 55-year-old café’s menu features breakfast items, soups, salads, sandwiches, burgers and of course, Ukrainian classics – blintzes and pierogies! Blintzes are . . .
This Wednesday I had dinner at Petite Abeille on West 17th St. My memory fails me now but I’m pretty sure I first heard about this place on the Travel Channel and have been wanting to try it ever since. Petite Abeille – “little bee” – is a Belgian café, which has been open for over a decade. It is famous for its waffles, French fries and mussels. It’s a pretty small space, with indoor and outdoor seating and a very warm and relaxed atmosphere. Their dinner menu is diverse; it features salads, poultry, steak and seafood. Wednesday night is Mussel Night at Petite . . .