August, 2011 | The Artful Gourmet :: Food Stylist | Photographer | Blogger

August 26, 2011January 7, 2012

Top Ten (Things I Love) :: August ‘11

MacBar, Soho – Four Cheese Mac ‘n Cheese

MacBar is a groovy and modern mac ‘n cheese take-out bar smack in the middle of Soho on Prince Street near Lafayette. They offer 12 different varieties of gourmet mac ‘n cheese combinations such as: Four Cheese with queso blanco, fontina, emmental and gouda, Mayan Chipotle with chicken Diablo, Chihuahua cheese and green onions, Mac Lobsta’, Mac ‘Shroom, Mac Quack with duck confit, fontina, caramelized onions and fines herbes and more. Who can resist a creamy, savory bowl of piping hot ooey-gooey macaroni and cheese? I know I can’t!

54 Prince Street | NYC 10012 | (212) 226-8877 |
http://macbar.net/

La Follia, Gramercy – Beet Salad with Mint, Ricotta and Pistachios & Sauteed Garlic Spinach

La Follia is an upscale Italian restaurant and wine bar in Gramercy on 3^rd and 19^th Street. They offer delicious small plates, pasta dishes and entrees, salads, veggie sides and have an impressive wine list. My favorite small plate dish is the Roasted Beet Salad with Mint, Ricotta and Pistachios..it has a light vinaigrette dressing and is perfectly mixed with fresh mint and creamy ricotta and roasted pistachios to give it some crunch. They also have an excellent line up of Crostinis including Burrata, Olive Oil and Sea Salt, Imported Ricotta with Pesto, White Bean and Olive and more – perfectly crispy with the finest toppings – YUM. If you’re in the mood for some Salumi, try the Prosciutto Di Parma or Soppressata with a selection of cheeses, a side dish of Broccoli Rabe with garlic and chili flakes or Brussel Sprouts sautéed with crispy Prosciutto or the sauteed garlicky Spinach. Rumour has it their House-Made Pappardelle with Braised Pork Ragu, Thyme and Pecorino is amazing! An intimate bar setting and outside seating make this a perfect date spot on a Friday night.

226 3^rd Avenue at 19^th St | NYC 10003 | (212) 477-4100 |
http://menupages.com/restaurants/la-follia/menu

Waterfront Ale House, Murray Hill – Spicy Texas Chili with Serious Hot Homemade Hot Sauce

This is one of my favorite neighborhood saloons in Murray Hill. The food is fantastic, the locals are loyal and the service and staff are great. They make their own homemade Hot Sauce (which sells for $4 a bottle at the bar) – amazing with their Spicy Texas Chili! Perfectly seasoned and cooked to perfection with a bubbly layer of cheddar cheese and topped with green onions, the chunks of steak and beans make this chili a comforting dish with a cold brew on a Happy Hour kinda night. They have an impressive line up of more than 80 domestic, locally crafted and imported beers, as well as effervescent gins and “real” absinthes when you’re in the mood for a good shot of something stout on a Friday night. Don’t miss out on their BBQ either – their hot-off-the-grill Pulled Chicken and Pulled Pig sandwiches, Texas Dip Smoked Beef Brisket and hand cut Sweet Potato Fries rock!

540 2nd Avenue (Corner of 30th St.), NYC | (212) 696-4104 |
http://www.waterfrontalehouse.com/

Prime and Beyond, E. Vlg – Wet Aged Ribeye with Scallion Salad, Fresh Cut Fries

Prime and Beyond is a newly opened Steak place in the East Village NYC. They hand select all of their meats and dry or wet age them in a humidity controlled refrigeration on premises for up to 8 weeks, giving their meat extraordinary flavor and juiciness! They also have amazing burgers, salads, and hand-cut French fries, along with a selection of side dishes including grilled veggies, potato salad, and Wagyu Salami. In the mood for a Korean twist to your meal? Try to the Bulgogi Rice Bowl or the Short Rib Stew with a side of Kimchi and Spicy Scallion salad. Amazing flavor and a nice intimate yet casual atmosphere.

90 E. 10^th St, NYC | (212) 505-0033 |
http://www.primeandbeyond.com/Home.html

Ocean Grill, UWS – Shrimp Cocktail, Fresh Crab, Avocado, Mango and Jalapeno Roll and Lobster Cocktail

I have found no other spot in NYC that has fresher seafood, as well as a comfortable and relaxing environment for an outdoor cocktail and delicious sushi and seafood. Their shrimp and lobster cocktail dishes come served on a bed of ice, fresh lemon, drawn butter and cocktail sauce – not to mention humoungous pieces of shrimp and lobster that is chilly and delicious on a hot summer day! Their sushi is also amazing – I fell in love with their version of the “California Roll” which is actually huge pieces of fresh lump crabmeat, avocado, mango and jalapeno. Great location situated across from the Museum of Natural History, so ideal for a Sunday brunch and walk in Central Park!

384 Columbus Ave (at 78^th St), NYC | (212) 579-2300 |

http://www.oceangrill.com

Oficina Latina NYC, Nolita – Orange Ginger Margaritas & Ham and Cheese Arepas

The concept of this hip restaurant and bar in Soho reflects the Pan American Highway along Central Mexico and South America with its Latin Tapas menu and exotic cocktails. The interior looks like a mechanic’s garage with a small lounge area, outdoor dining area and interior dining room. Their exotic tropical drinks are all handmade, with flavors such as Orange-Ginger Margaritas, Cilantro Avocado Margaritas, Blackberry Caiphirinas and Mojitos, made with muddled fruits and spicy and sweet rims. My favorite Tapas dish is their Albondigas (Spicy Meatballs in Tomato Sauce) and their Arepas which are corn pockets filled with ham and melted cheese. They have a huge menu filled with other Latin dishes such as Ceviche, Tostones, Cuban Tortas, Croquetas filled with pan-seared crab cakes and chipotle sauce as well as slow-cooked black beans, roasted pork leg and rice and deep fried green plantains. Definitely a spot you don’t want to miss!

24 Prince Street (near Mott St), NYC | (646) 381-2555
http://oficinalatinanyc.com/

Sanctuary T, Soho – Smoky Black T-Dust Seasoning & Sangria

Not only is this a cool hip restaurant in Soho, but they sell fantastic tea-infused seasonings made out of organic teas and spices. My favorite is the Smoky Black T-dust seasoning, made of smoked tea, black peppercorns and sea salt. Their other seasonings are Tahitian Green, Chili Rooibos and Citrus White, also made of organic green, red and white teas. They also sell loose leaf drinking teas and have an awesome menu with organic Asian inspired dishes, salads and burgers as well as duck, seafood and pasta dishes. Their cocktails are artisan-made too, of course infused with their organic teas and fresh fruits and other goodies. Can’t miss out on their fresh made Sangrias either!

337B W. Broadway, NYC | (212) 941-7832 |
http://www.sanctuaryt.com/

KitchenAid/House Beautiful’s Kitchen of the Year event with Tyler Florence, Rockefeller Center

Last month, KitchenAid and House Beautiful magazine created the 2011 Dream Kitchen of the Year smack in the middle of Rockefeller Center. Chock full of gorgeous KitchenAid appliances, indoor and outdoor bar and grilling spaces, and of course hosted by Tyler Florence – we were treated to delicious mini-hors d’oeuvres and cocktails and goodie bags filled with KitchenAid cooking utensils and Tyler’s new cookbook “Family Meal”. My favorite recipes out of the cookbook are his down-home Southern specialties like Chicken-Fried Steak with Biscuits and Gravy, Southern-style Fish Fry Up with Big Papa’s Tartar Sauce and Fennel Sausage Hush Puppies. Makes me miss living in the Atlanta – always ready for some good old fashioned Southern comfort food! Now that Autumn is on the horizon, I see a Southern tailgating feast coming right up!

Check out my photos from the Kitchen of the Year event here

Check out KitchenAid’s site here

Buy Tyler Florence’s “Family Meal” Cookbook here

Gemma, Bowery – Fresh Ricotta and Pesto Crostini and Arancini Risotto Balls

Gemma is one of those places where you need to go to see and be seen. Connected to the beautiful Bowery Hotel, Gemma is an upscale Italian dining establishment open for lunch, brunch, dinner, cocktails and dessert. My favorite dishes are the Arancini and Polpettine (Risotto Balls and Meatballs), their Buffalo Ricotta and Pesto Crostini, and Oriechette with Broccoli Rabe and Crispy Garlic Chips sautéed in Olive Oil with Red Pepper flakes. They also have amazing wood-fired pizzas, pasta dishes, salumi and formaggi plates, and if you’re in the mood for a massive grilled Bistecca Steak or Roasted Baby Lamb Chops – well, you can get that too. Don’t forget to top off your meal with a Calzone di Nutella or and Affagato (vanilla gelato drowned in espresso) and a shot of Frangelico or Limoncello. Amazing menu and service to match – what more can I say. A NYC must-visit for Italian dining!

335 Bowery, NYC 10003 | (212) 505-9100
http://www.theboweryhotel.com/dining.php

Teqa, Murray Hill – Braised Short Rib Tacos and Margaritas

Newly opened this summer in Murray Hill, Teqa is a gorgeous tequila bar and Mexican restaurant with a gorgeous menu to accompany the space. The Frozen Hibiscus and Rose Margaritas are a beautiful thing – made with hibiscus-infused el jimador, combier, fresh lime, agave, rosewater mist and hibiscus salt. Order a pitcher (or two!) – you won’t regret this one!

For a dinner entrée, I unashamedly inhaled the Guinness Braised Short Rib Tacos that literally melted in my mouth. The tender, succulent beef is soaked in Teqa’s signature sauce, then topped with grilled corn, lime and queso fresco. The tacos are a bit small (you only get 3 of these babies for a steep $16) but the flavor explosion in your mouth is worth every bite and every penny!

447 Third Avenue, NYC 10016 | (212) 213-3223 |
http://www.teqanyc.com

August 20, 2011December 30, 2014

Asian Five Spice Sesame Beef and Sugar Snap Peas

I love Chinese food. Especially when it’s raining outside and there’s nothing else to do but cozy up under the covers and watch a movie or two like I did last weekend. I was craving some stir fry that day but instead of ordering the usual from my favorite place on 3rd Avenue, I decided to whip up my own dish with some steak, sugar snap peas, water chestnuts and scallions that I had on hand. I thought I would spice it up a little bit with a 5-spice powder I found in my pantry that I have to admit, have never used.

5-spice powder has a slightly sweet and spicy flavor to it that should be used very sparingly, as it is quite potent! It’s a mixture of cinnamon, anise, fennel, ginger, clove and licorice root and the smell actually reminds me of those little German holiday cookies flavored with anise and covered in powdered sugar that my Mom is obsessed with. You really only need a sprinkle of it in the steak marinade so it doesn’t overwhelm the stir fry dish with its intense flavoring. You might even want to try 5-spice on duck, spare ribs or pork as it complements these meats quite well when prepared as an Asian Barbecued Char Siu dish.

Super easy to make and super tasty to eat.. it definitely hit the spot for my lazy, rainy Sunday when I would have rather ordered an egg roll and some Won Ton soup and analyzed my fortune or learned a new word in Chinese. And yes, the leftovers tasted even better the next day.

Ingredients

1 lb. Angus Steak, sliced thin
1/4 c. Soy Sauce
1 1/2 tbsp Rice Vinegar
1 tbsp Brown Sugar
1 tbsp Cornstarch
1/2 tbsp Sesame Seeds
1/2 tsp Five Spice Powder
1 can of water chestnuts, diced
4-6 oz. Sugar Snap Peas, Ends Trimmed
3 Scallions, sliced
1 1/2 tbsp Sesame Oil
Crushed Red Pepper
Brown or White Rice, cooked

Preparation

Mix together the soy sauce, vinegar, brown sugar, cornstarch, sesame seeds and five spice powder in a large mixing bowl. Add the sliced steak and let marinate at room temperature for at least 30 minutes up to an hour.

Heat one tablespoon of oil in a heavy cast iron or nonstick skillet or wok over high heat. Add sugar snap peas and cook, stirring often for about 1 minute. Remove peas and set aside. Add water chestnuts and cook for another few minutes and remove from pan, adding to reserved sugar snap peas.

Add the additional 1/2 tablespoon of oil to the pan and allow pan to heat up again to high. Add half of the steak and scallions, reserving marinade in bowl, and cook for about 1 minute (don’t stir to allow a nice golden browning of the steak). Turn the meat over and cook for about another 30 seconds (don’t overcook as you don’t want the steak to get tough). Remove steak and scallions from the pan and reserve on a plate to the side.

Let the pan heat to high again, and then add the rest of the uncooked steak and scallions. Cook for another minute and turn steak over, adding the first batch of steak and scallions, sugar snap peas, water chestnuts, and reserved marinade to the pan. Stir everything together over high heat for about 30 seconds, then turn off the heat. Let sit in the pan for another minute so the sauce has a chance to thicken a little.

Serve the stir fry mixture over the rice, sprinkling some crushed red pepper and additional sesame seeds for garnish.

Serves 4.

Other Stir Fry recipes you may enjoy:
Spicy Beef Stir Fry
Stir-fried Beef with Broccoli and Ginger
Ginger Beef Stir Fry

August 7, 2011January 14, 2022

White Peach, Prosciutto & Mozzarella Salad

Peaches. There’s something so satisfying about biting into the sweet, juicy flesh that quenches the thirst for a cool and refreshing treat in the summertime.

Even the perfectly round shape, bright peachy red and fuzzy exterior gives it a heavenly appeal.

This summer salad recipe pairs white peaches with prosciutto and fresh mozzarella tossed in a tangy sweet vinaigrette. It’s refreshing, light, and the salty prosciutto paired with the cool, mild mozzarella and sweet peaches is a combination to die for. You can also substitute the mozzarella with Ricotta Salata (fresh ricotta) or Feta cheese, and add some sliced or slivered almonds for crunch if you like. Serve this salad with some crusty bread and a glass of white wine – perfect for a lunch or dinner side salad with an Italian dish.

White Peach, Prosciutto & Mozzarella Salad

Yield: 4 servings

Ingredients

1 tbsp lemon juice
2 tsp honey
1 tbsp white balsamic vinegar
¼ tsp freshly ground black pepper
½ tsp salt
2 tbsp extra virgin olive oil
1 head leafy green lettuce
2 large white peaches, sliced into wedges
½ red onion, sliced paper thin
3-4 slices prosciutto, sliced thin and torn into pieces
3 oz fresh mozzarella cheese, shredded into pieces

Instructions

Combine lemon juice, honey, vinegar, salt and pepper, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly, until vinaigrette is mixed thoroughly and doesn’t separate.
Combine lettuce and peach wedges in a large bowl, drizzle with dressing and toss to coat.
Arrange salad on serving dish or in individual bowls and top with prosciutto, red onion and mozzarella cheese. Top with freshly cracked black pepper.
Serve with crusty bread and a glass of white wine (Reisling or Chardonnay pairs well).

https://www.theartfulgourmet.com/2011/08/peach-prosciutto-and-mozzarella-salad/

Almost too pretty to eat.

Other Recipes you may enjoy:

Grilled Chicken and Peach Salad

Oprah’s Summer Peach Salad

Paula Deen’s Grilled Peach Salad

Roasted Beet, Peach and Goat Cheese Salad

August 1, 2011September 14, 2017

Sweet and Simple: Black Cherry Clafoutis

The other day I suddenly had a strong craving for dessert. Most likely this was result of my having eyed some gorgeous black cherries on the sidewalk at Todaro Brothers, my favorite local market down the street. I suddenly remembered a simple, delicious French dessert called Clafoutis that I learned how to make in cooking school, and decided this would be the perfect dish to satisfy my sweet tooth and take advantage of the delectable fresh cherries that were calling my name.

Clafoutis is a dessert originating in 19th century from the Limousin region of France. The name stems the verb clafir, which literally means “to fill” – (the fresh black cherries with a custard like batter). The dish calls for slivered almonds and butter along with a hint of almond and vanilla flavors, covered in a custard-like batter and baked. It is finished with a sprinkling of powdered sugar and served lukewarm. Clafoutis is also made with apples, plums, pears, blackberries or raspberries, and is even better with a dollop of fresh whipped cream or ice cream – the perfect remedy for a hot summer day.

The traditional way of making Clafoutis is to leave the pits in the cherries which give a more intense cherry flavor to the dish, but you can also choose to pit them before baking, giving it a milder cherry flavor and making it easier to dig in and enjoy this delicious creation. Either way it’s sweet and simple to make, so follow your heart’s desire. One bite, and you’ll be in love. Savourer!

Ingredients

1 c fresh black cherries, pitted (or unpitted if you prefer)
1 tbsp slivered almonds
1 egg plus 1 egg yolk
1/2 cup sugar
1/2 tbsp brown sugar
1/4 c all purpose flour
pinch of salt
1/2 c whole milk
1/2 tsp almond extract
3/4 tsp vanilla extract
Powdered sugar (for dusting once baked)

Preparation

Preheat oven to 350 degrees. Butter a medium size oven proof casserole or skillet and toss in almonds and cherries.

Whisk together eggs, sugar and brown sugar, salt and flour; mix together. Slowly whisk in the milk, almond and vanilla flavoring until you have a smooth custard-like batter and pour over the cherries into the baking dish.

Bake for 45 mins to an hour until the Clafoutis is lightly browned (you can test the doneness with a toothpick in the center – it is done if it comes out clean). Let cool to room temperature, then dust with powdered sugar and slice into wedges (or rectangular slices if made in a square or rectangular baking dish). Serve with freshly whipped cream or vanilla ice cream.

Serves 4. If baking for a larger crowd, double the recipe and bake in a large 9×9 or 10×7 baking dish – this will serve 6-8 people.