Friday, October 14, 2011

FOODYHOLIC'S Choice: OPEN HOUSE - Selling New York

FOODYHOLIC'S Choice: OPEN HOUSE - Selling New York: I love my job! It takes me around the city which is why I find the restaurants that I post mostly by passing by it, viewing the menu and act...

OPEN HOUSE - Selling New York

I love my job! It takes me around the city which is why I find the restaurants that I post mostly by passing by it, viewing the menu and actually trying it.

This evening, I attended an invitation to be in the live taping of Selling New York; a weekly series on cable TV about how "homes" or apartments are marketed in New York City.

This one was located in the Financial District. It is a high end apartment.  To market it, they set up a catered party for us to view it at the Open House.  Earlier today, I had the privilege to also view 2 other properties with catered lunches.  One of them was really delicious.

At tonight's "Selling New York" Open House, the food was delicious.  But here's a quick video of the show "Selling New York" as it was being taped:

They had the camera rolling as we were entertained with delightful treats from:

Chocolates and French imported macarron infused with chocolate was offered by Le Maison de Chocolat - 30 Rockefeller Plaza, New York, NY - (212) 265-9404
1018 Madison Avenue, New York, NY - (212) 744-7117
63 Wall St # 4
New York, NY 10005-3001
(212) 952-1123

FINANCIER, the little Cafe that serves French pastries had almond financiers and raspberry mousse on pistachio based crust or cookie.
FINANCIER:  62 Stone Street, New York - (212) 344-5600
983 1st Avenue, (Sutton Area) New York - (212) 419-0100
35 Cedar St, New York - (212) 952-3838
There was wine from Downtown Cellars

55 Liberty Street
New York, NY 10005
(212) 406-9463

But I elected to drink some seltzer water instead of wine.

Salmon sashimi was served on chopped cucumbers with delicate sauce over it and black caviar on top from
  • 24 Peck Slip, New York NY10038 40.707871 -74.0019389

  • (Btwn Front & Water St)

    Luke's Lobster was there too; except they were saving the lobsters for later.  They were passing out minute shrimp on small rolls.
    And they had pizza from Harry's.
    At the kitchen, I opted for some seltzer water instead of wine.
    FOR LUNCH:  I went to a very nice apartment between Fifth Avenue and Madison where they also had a catered lunch - food was excellent as well catered by:

    Go Catering:
    522 W 29th St # 1
    New York, NY 10001-1314
    (212) 924-4502
    They can do small or large catering service.  The open house had mini roast beef slices on toast with sliced cornichons,
    cucumber finger sandwiches, Fall fruit salad, delicious homemade fruit scones served with homemade fruit jam and cream,
    and many more.  It was delicious and I highly recommend this place if you'd like to entertain and not do it yourself.

    Wednesday, October 12, 2011


    It's finally getting cooler - not colder.  Fall is here!  What better way to make some dessert made of apples!  It's apple picking time.  But last weekend, I found some beautiful organic crisp Granny Smith apples.  Here's a very easy quick Fall dessert.

    6 Granny Smith apples, peeled and sliced
    1/4 cup fresh orange juice
    2 TB butter
    1 cup sugar
    3/4 cup sifted flour
    1/2 tsp nutmeg
    1/2 tsp cinnamon
    dash of salt
    1 stick of butter cut up in 8

    Melt the 2 TB of butter and brush the pie plate well.  Slice the apples and combine well with the orange juice.  Pour into buttered pie plate or oven proof dish.

    Using either a pastry cutter or a mixer, combine the sugar, flour, nutmeg, salt, cinnamon and the 8 slices of butter.
    Combine the dry ingredients with the butter until they look mealy like the photo

    Pour the sliced apples in the buttered pie plate or dish and top it with the mealy mixture above.

    You are now ready to bake it in a preheated 375 degree Fahrenheit oven for 45 minutes.

    I use a pie juice guard to place my pie on to catch the juice in case it starts overflowing.

    As easy as ABC!  I serve this with homemade whipped cream on top.
    1 Cup whipping cream
    1/4 c powdered sugar
    1/2 tsp vanilla

    Combine in small bowl and beat till cream becomes stiff - whipped!

    FOODYHOLIC'S Choice: BACON JAM - My Version

    FOODYHOLIC'S Choice: BACON JAM - My Version: There are many variations to the recipe for Bacon Jam. After trying a couple of them, I've decided to make my own. My version has a little...

    BACON JAM - My Version

    There are many variations to the recipe for Bacon Jam.  After trying a couple of them, I've decided to make my own.  My version has a little bit of Southwestern and Southern style mixed together.  This is a good spread for either an appetizer on slices of baguettes or spread on toast with egg on top, or spread on a good bread with melted cheese.

    What is Bacon Jam?  It's not a jam with bacon.  It's a meat spread with bacon as its main ingredient.  I decided to use the bacon that's natural without preservatives like sodium nitrite which is carcinogenic.

    1-1/2 lbs of bacon
    1/2 sweet onion or red onion
    5-6 cloves garlic, minced
    1 TB light brown sugar
    3/4 tsp all spice
    2-4 chipotles en adobo sauce plus 3 tsps of the sauce
    1-1/2 c brewed coffee
    1/3 c cider vinegar
    2 tsp ancho chile powder
    1TB ground Mexican hot chocolate
    1/4 c brandy
    4 TB Maple syrup
    black pepper to taste
    Yields: 2-3 cups

    In a large pot (I used a large wok), cook the bacon before it becomes crisp.  Remove and cut it up in 1 inch squares.

    Drain the fat leaving about 2 TB in the pan.  Add the onion and garlic and continue cooking for another 2 minutes.  Then add the rest of the ingredients.  Simmer in low heat for 2 hours, adding 1/4 c of water before it evaporates (about every 15 minutes).
    This is the consistency you would like to achieve in 2 hours.

    Put it in a food processor in pulse mode to achieve the consistency you see pictured.

    You're now ready to serve or pack it up in a jar to store.

    My family likes it on good toasted bread with an egg on top or melted cheese.
    You can also serve it like a tapanade for hors d' oeuvres.