Monday, October 21, 2019

Indian Food in NYC

My favorite Indian restaurant in the city. If you’ve been to India and eaten in good restaurants, this is how they prepare good food.


The crispy okra was so delicious, I did not need the avocado underneath it. In fact I would love that they sell okra chips in a bag to take out if they would please. After I had them in Jaipur, I have been searching this in the city. The last one I tried it frkm was burnt and close to what I had. But the okra chips here are the best outside India.


I also ordered nizams haleem. This is lamb cooked a long time mixed with spices (it is not hot and spicy). It is served with about 8 spices and condiments that you would add to it in the buttered naan they give you. I later on decided to split the naan in the center and eat it like a sandwich. I love all the spices especially the pickled radish (I thought) which she said was pickled ginger.


My dessert was the Frozen Cutting Chai. It’s the correct portion and it is a handmade tea ice cream served 

Monday, October 7, 2019

FOOD GRAZING

Last weekend was such a beautiful day to waste staying in.  We decided to take the sweet ride to visit Smorgasburg in Brooklyn.  Smorgasburg is an even held every Saturday near the wharf where the ferry docks in Williamsburg.  When you arrive and do6 see it, just ask around and either you would see it before getting to the street or someone will direct you to it.

At Smorgasburg are many food vendors that mostly try to startup their business or some already established.  I have not been here for 3-5 years so today was a good day to visit.

First thing I noticed when we arrived was the number of tents of food purveyors around and majority of which I have never seen.  This event is open every Saturday only from late Spring till end of October.  So you still have time to try it.

I will mention here my only my favorites.  I need to go back next weekend to try others I saw but could not eat anymore.

1)  my favorite was the Japanese shaved ice place near the entrance area.  I specifically asked for the mango.  It was not very sweet and it’s fun to watch them packnit ipneith ice and fill halfway with pieces of candies ginger and whipped cream and more ice and mango syrup.

2) try the fried anchovies.  I cannot find them at restaurants the way they make them.  They are crisp and freshly fried.

3) there is a wood-burning oven where this lovely couple makes the thinnest and crispy pizza better than what you can find in the city.  I wish they had a restaurant.  But we are so happy they brought their own Wood-burning oven!

We are foodies so next week, we plan to bring some containers to bring home something we enjoyed eating.

Tip:  The ferry boat ride is only $2.75.  It’s a great way to go

 The shaved ice mango in the left is my favorite. I went back last weekend but they were not there.  You better believe it - I was pretty sad.
 The pizza owner on the right makes the pizza and cooks it right in this wood burning oven.
 Perfect crispy thin crust pizza.
This is the shaved ice tent where my favorite shaved mango ice is made.

You guessed it, above is the pizza donut - which I do not particularly like.
On the left is my favorite fried anchovies!



ROOFTOP LUNCH

https://www.instagram.com/p/B4ePI5RBbb8/?igshid=s505419vg1km
I recently attended a Fall event luncheon held at one of our member’s apartment rooftop.  It was October but it was the hottest October I have ever had.  It was close to 90 degrees Fahrenheit.  Fortunately it was breezy!

Wednesday, September 11, 2019

Grilled Cheese Waffel!

Friday, July 26, 2019

BREAKFAST - en COCOTTE

For the last few days, after watching Jaques Pepin demonstrate to make this Oeuf en Cocotte, it’s been my breakfast true past 4 days.  Today, I decided to add bacon as well.

INGREDIENTS: (Serves 1)
1 egg
1TB soft butter
About 2 TB or less of minced herbs
Salt and pepper to season

1 bread cut in a circle toasted


Boil some water in a small frying pan while preparing your Oeuf en Cocotte.

You take a ramekin about 2 inches across and butter it generously.  Next you mince herbs.  In my case I use chives and parsley, minced.

Sprinkle the minced herbs around the sides of the ramekin.  You can lightly press it on the sides if you like more herbs like me.

Crack your egg in it.  Season with salt and pepper or some flavored salt.

Place your ramekin in the center of your pan  with boiling water and cover.  Cool for only 4 minutes.

After 4 minutes, run your knife around to loosen the egg.

Place your toasted bread on top, preferably cut in circle  for the oeuf en Cocotte to lay on.

Flip it over and shake it a little for the egg to come off the ramekin.

Remove the ramekin carefully.  Voila!! 

Non Appetite!

Pair with Bacon:
I cook the entire container of bacon in the oven at 425F degrees for 15 minutes on one side.  Flip it on the other side and continue cooking another 10 more minutes.  Depending on the thickness and how crisp you want your bacon to be, cooking may be longer or slightly shorter in time.

Drain bacon on paper towel and pat dry.  Use what you need and pack it in a sealed container in your refrigerator ready to be reheated and used for the week!
#breakfast #oeufencocotte #jaquespepin #inspired #eggs #brunch










Monday, July 15, 2019

They Train Them Early

I find this little girl quite cute interested in cooking and things about food!  I guess being a Foodie starts while one is young.  I think I loved food as well!Taking on Mc Adventure

Bastille Day Celebration In NYC

What a beautiful summer day today!  It was very festive and many people both French and Nee Yorkers including Tourists attended this yearly fest.

I was looking forward to the food most of all.

This year I tried a new sandwich by Epicerie Boulud which was with coq-au-vin (like French chicken stew).  It was served in a brioche roll with bacon and a toothpick with pickled pearl onion.  I liked it.
There were many pastries and nicely crafted costume jewelry that look real.

They also had a band and live show from comedians to singers.


 Above is a delicious apple cake torte.  It is delicious and moist made by one of my favorite French place here in the city.  Epicerie Boulud.
 Pictures say a thousand words.  Attending this event is like grocery shopping for me with French food in mind.  I found chocolate cereals to cookies, French custard to pistachio rolls and no sodium nitrite dry sausage!  You bet, I will come back next year!