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


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!

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


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.

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!

Friday, July 12, 2019


Here’s a father who made the chocolate Rice Krispies with marshmallow and butter to be eaten by this cute family.  I think the mother is the one talking in the background.  Nice watching different episodes about this family!

#family #cooking #dessert #easy recipe

Wednesday, July 10, 2019


This is a birthday celebration I had with my family welcoming them now that they live far away in the other side of the world!  What a nice birthday gift!  To have family with you.  So I decided to celebrate!

My favorite roast pig was too big for us so I ordered a pork belly roll similar to the Italian Porchetta.  The skin was definitely crisp throughout   It was a large pork belly still with skin and rolled with spices and fresh lemon grass inside.

 I also made the salad above made with pink Italian lettuce - available only in Spring.  With white asparagus, frisée, watermelon radish and roasted beets.  Later drizzled with balsamic vinegar dressing.


This is one of the performers for the current ad for Kiwi in Japan.  The above is not the ad but her rehearsal at her studio.    I found her cute and so was the actual ad where she is casted in.  The music is very catchy indeed!

If you watch it, please make sure you give her a thumbs up!

Thanking you in advance.

#talent #acting #creative 

Tuesday, July 2, 2019


I like grilled cheese. And I like waffles.  

One day I decided to make a combination of these 2 worlds.

If you watch my video above, you will see how he loved my grilled cheese waffle!

It’s simple to make. 

Slices of easy to melt sharp cheddar cheese like Beechers Flagship cheddar or from Upstate New York’s cheddar.use a white sandwich bread and stuff it with slices of cheddar.  After the cheese has been sandwich brush the outsides with melted butter.

Use a Belgian waffle maker.  Pre heat it and then add the cheese sandwich.  That’s the opinion of a 4’year old.  He loved the grilled cheese waffle!

Wednesday, June 26, 2019


We often go out to dine.  And I always dissect how it was done.  I look at how it was put together.

Today was one of those days.  I just watched this talented chef from one of the very top Michelin restaurants a couple of years ago who left and just opened his own restaurant.  He showed how he made his grilled chicken which he brined in citrus for 35-36 hours.

I happen to have the rest of the afternoon free after our office meeting.  So I went downtown to see if I could get a seat at his new restaurant which opened sometime in March of this year..  And I did!

It is so wonderful when after you've just watched the chef on television and just read about it and you actually sit in restaurant without waiting for weeks!

When I entered, they gave me a little plate with the small bread served with labne.  The little loaf of bread was seasoned inside and on top.  It was very soft.

For my first course I tried the oysters with cucumber gelee and misonleaf.

My second course was the oysters with cucumber gelee and miso.  The oysters were very fresh!

Next was the Romaine salad that he demonstrated on television this morning at the Today Show.  He made a green goddess dressing which you can get the recipe @TodayShow/food .  The dressing had spinach and was a healthy version of the green goddess dressing we all know about.  He painted each Romaine leaf with the dressing and layered it in between with some toasted bread crumbs and some shaved radishes and chervil.  Another healthy salad I learned to make.

I ordered their home made pasta stuffed with chèvre and wrapped like candy with morels on top.  The sauce was buttery and tasted something French-like food preparation.

For the main coarse, I tried the 35-hour brined chicken grilled.  It was served complete with leg attached and feet too.  I have had feet served in a French restaurant before in Paris.  This is a spicy dish served with slices of Jalapeño peppers.

To top my dinner I had to have the sticky toffee pudding  and the Satsuma Orange ice cream.  Both of which were decadent.

The Sticky Toffee pudding was chocolate with lots of toasted walnuts or pecans in caramel sauce.  It was served with Green apple ice cream and cream.  While the Satsuma orange ice cream was topped with a soft meringue and browned served with something like crisp honeycomb toffee.  This reminded me of Baked Alaska with torched meringue.

The Satsuma Orange dessert

Wrapped Che RE like candy ravioli with morels