(1) Bagel from Tompkins Square Bagels (Can’t get a good bagel in NJ!)
(2) Roasted broccoli is a fave (olive oil, kosher salt, pepper, 425F for 25 min)
(3) Bar Primi fiore di carfiosi pasta (pretty but so-so). They take reservations now, but I probably won’t go back!
(4) Fresh California uni at Chelsea Market‘s the Lobster Place.
(5) Chelsea Market Mokbar bulgogi ramen. Share and get a side of extra noodles. The ho cake and tteokboki was less exciting.
(6) Cauliflower steak. Same process as (2). Cut it less than 1 inch thick.
(7) Roasted chicken using Trader Joe’s brined chicken and used some of this recipe. I need a meat thermometer. Love my Falcon enamelware. So easy to clean!
(8) Hu Kitchen “Benny” eggs benedict with chicken sausage, kale, and jordy cakes.
(9) Shake Shack’s new Shackmeister burger with crispy beer marinated shallots. I still prefer the Shack burger…
(1) The only Beard Papa’s Cream puff left in NYC also sells Mud coffee. The Paris brest cream puff wasn’t as fresh and cream filled as my memory.
(2), (3) Red Farm is Asian fusion and was a surprisingly good brunch – their shrimp & snow pea leaf dumplings and curry crab dumplings were delicious. The skin was thin.
(4) Harbs is a new Japanese cake boutique. Beautiful cafe, much pricier than Lady M (think $10+ on average for a slice). Their cakes are less sleek and more ambitious than Lady M and tends to tumble over. This slice had tons of berries, chocolate chiffon cake, and some rum.
(5) Simit and Smith — Turkish “bagel” is called a simit. Slim and chewy.
(6) This is a relative of the pomelo — it’s so much more fun to eat when it’s all peeled and segmented.
(7) The Harbs’ spin on the millecrepe has tons of fruit. I didn’t care for the banana.
(8) Seasonal red velvet cake from Lady M did not impress.
(9) Shiny Tea in Flushing Panda milk tea = mini white pearls + normal pearls. The mini white pearls fascinate me. They have the same texture!
Image source: Target
- Are you a Madewell fan? Here’s a little history on the brand.
- Oops – I misspoke in the last brain dump. Uniqlo’s big anniversary sale is still going on and there’s an additional $5 off $100 coupon. I went to the Paramus, NJ location last night to make a massive Urban Sweats return and checked out the +J collection while I was at it. I ended up loving the wool wrap coat and need a sale. By the way, the Paramus store may be my favorite area Uniqlo since they are not as crowded as the city ones and have its own entrance.
- Amex users, I hope you are taking advantage of Amex offers. It’s a little frustrating since offers come from different channels and aren’t always communicated and are sometimes targeted. I check my Amex offers tab online or through the Amex app every few days, I skim Slickdeals updates (through RSS), and my bff keeps me informed.
- NYCers, read on. You can get a $10 statement credit for each $50 spent at participating NYC retailers, up to three times! In the past, gift cards have qualified, but I will be poring over the terms before I take the plunge. Phone orders and online orders do not count. The retailers include B&H, Uniqlo!, and H&M. See the full list here. To get the offer, follow the Twitter syncing process, tweet #Amexshopny, and wait for a confirmation, or you can register directly here.
- How to make leather shoes last.
Continue reading “general / happy monday!”
I bought brussel sprouts from FreshDirect and some pancetta (with rosemary) from Whole Foods. When I googled for a recipe, Scott Conant’s caramelized brussel sprouts and pancetta was one of the first recipes to show up. I improvised it a little by cutting out the sun-dried tomatoes. I also added garlic (yum!). Since I also had some green cauliflower to cook, I made a batch with that afterwards. I was going to add some pine nuts as that was finishing, but I just realized I forgot!
Overall the brussel sprouts were a great success. The cauliflower still tastes WAY better when roasted, but I’m lazy about using my oven since I also use it as kitchen storage. My Nest candle is furiously burning away now — I should’ve started that earlier to cut the smell.
First, the final product. Then, the process. My under cabinet kitchen light died, so the lighting for most pictures leaves much to be desired. Can’t wait to have a real kitchen one day! My range is approximately the width of a 10″ pan and a 3 qt pot. Y’all with real kitchens don’t have an excuse.
Continue reading “to cook / caramelized brussel sprouts and pancetta”
Wow – I cooked! I rarely cook. In my defense, there are tons of places to get food in my area and I work much more than the average person. I used to cook and bake regularly in college — anyone who has tasted my cooking should feel special. Nowadays, rarely do my culinary skills extend beyond toasting bread or opening a yogurt container. This was actually the first time I cooked cauliflower, inspired by Milk & Mode. And yes, technically I baked, but I did have to pan toast the pine nuts.
I didn’t have lemon juice and I didn’t boil the peeled cloves of garlic first (thanks, FreshDirect…) I was also too lazy to use a baking pan and did the foil on Pyrex for easy cleanup (J, I owe you)… which ended up not being easier. I’m so constrained for space in the kitchen that I had to lay this pan down on the dishwasher door. At least I have a dishwasher, right? I ended up making two batches since I had two heads of cauliflower. The second batch of pine nuts totally burned because I went to watch TV and forgot. Oops!
My coworkers, who like to eat, gave it a thumbs up.
Continue reading “to cook / roasted cauliflower”