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Archive for April, 2012

Springtime at Old Westbury Gardens

Posted in Dining Out, Fun Activity, Just for fun, New York Antics, Travel on April 30, 2012 | Leave a Comment »

This weekend, I was invited back to Old Westbury Gardens on Long Island for their annual Taste of Spring event. If you’ve been reading the blog for a while, you might remember that  I attended (and blogged about) the Taste of Spring for the first time last year.

This time around, I brought my whole family along with me since it was my mom’s birthday weekend, and we all had an amazing time at the Gardens. We got extremely lucky in that the sun was shining and the weather was pretty mild compared to how cold it’s been, which really allowed us to appreciate to the gardens’ breathtaking views and ambiance.

From six to nine, we visited various tents that were set up behind the Garden’s main house (read: mansion), which were filled with treats from the event’s caterers and purveyors. We wandered around the stunning main mansion, sampled endless bites, sipped local wine and beer, and mingled with friends. All in all, it was a wonderful night.

This year, the highlight for me was the spread put out by Sterling Affair, which has had possibly the best “tastes” for two years in a row now. Both the mushroom risotto and trout salad in purple potato cups were out of this world, and their display was elegant and modern!

Across the patio, there were not one but two tables with taco tastes. First was this amazing pulled pork tacos – so simple, but savory, saucy and satisfying with just the right amount of heat. But my favorite were the ahi tuna and mango salsa mini tacos with micro greens from K Pacho! No party like a taco party :-)

Another favorite back from last year was the thick, juicy, unbelievably tender beef filet served up by Bryant and Cooper steakhouse, which was served with a thick, dreamy mushroom and shallot sauce. It was meltingly tender.

Totally in character for me, I had two top desserts picks. First was a poached pear with Gorgonzola whipped cream and a white wine reduction. This brought me right back to our culinary school poached pears, that I topped just about every pie and pastry with since I couldn’t get enough. The tart bite of the Gorgonzola cream complemented the super sweet pear really well.

The other was the pistachio-crusted beignets. Oh. My. God. These were unreal. I must have ate about twenty of them, as I kept going back to grab more (and when the Sterling booth quickly ran out, I felt kind of guilty). A dense, cakey doughnut filled with a raspberry jam, and rolled in crushed pistachios and a slight bit of sugar – absolutely addicting! I’m already brainstorming all the confections I need to try this crumbed pistachio topping on. I’m thinking pancakes might be first…

Sixpoint and Blind Bat Breweries were also there, doing really enjoyable and informative beer tastings. Though there was delicious wine flowing as well, this year we really couldn’t get enough of the beer! The Golden Ale, also known as Hell Gate, from Blind Bat was my favorite – a slightly maltier version of a traditional Pilsner – crisp and refreshing!

Finally, my friend Ashley who is a reporter for Long Island cable provider Optimum was at the Taste of Spring, covering the event, and interviewed me about the event since this was my second year attending. I’ll be sure to post a link to the video on the blog as soon as that hits the web.

Hope everyone had a great weekend! What do you do to celebrate the start of spring? 

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Vacation Recap + Oatmeal Walnut Pancake Recipe

Posted in Healthy Meal, Recipes, Travel, tagged , , , , , , on April 22, 2012 | 3 Comments »

Hola!

It’s so bittersweet to be back in rainy New York after a gloriously sunny, warm, wonderful week-long vacation. We just got back from a much needed vacation to Puerto Plata on the north coast of the Dominican Republic, and let’s just say, one week wasn’t enough.

The week was spent relaxing to the absolute max. Of the seven days we were there, most hours were spent laying on fluffy white beds on the beach (apparently lounge chairs are a thing of the past?), soaking up the sun, catching up on reading, and slurping down refreshing adult beverages.

We took only a couple of breaks, the first to visit a horse ranch and do a horseback tour of the island, which took us through Dominican farms and under hundreds of fruit bearing trees, past everything from avocados and mangos to coconut and papaya. Dominican farms look very similar to the jungle itself – not a whole lot of rhyme or reason that us foreigners could see, though apparently they’re planted this way to protect the soil and the land. The farms were all interspersed throughout the wild fruit trees, leaving the whole countryside laden with edible delights.

Our second break from laying beach-side was to visit the 27 Charcos de Damajagua – or the 27 Waterfalls of the Damajagua River – an absolute MUST do if you ever visit Puerto Plata. Essentially, we hiked through the jungle to the top of the twelfth in a series of connected waterfalls (the full 27-waterfall trek takes several hours), and then proceeded to jump, slide, and swim our way down twelve waterfalls back to the bottom of the mountain! All I can say is, you haven’t lived until you jump feet first down a cascading waterfall rapid! This trek was a total rush, not to mention a beautiful, fun, adventurous way to enjoy Puerto Plata. It was the highlight of the trip!

It was really, really hard to come back to the States after such a restorative getaway, but return we did. And one thing I have to admit that I was looking forward to getting back to was the food. We stayed at an all-inclusive resort in the DR, and while the food was overall pretty good (and better than I expected), I couldn’t wait for a hot, home cooked meal. And there was one thing in particular I was craving.

Pancakes.

To me, a pancake breakfast is synonymous with vacation. Sadly, though, the pancakes in the DR just did not cut it. To be frank, they were chewy, rubbery, and I’m pretty sure the same batter was used to make everything from pancakes to waffles to danishes. After a distasteful bite on the first day of our trip, I stuck to the much more delicious french toast at our hotel’s breakfast buffet for the whole week, but when I landed in New York, I was suffering from a fierce pancake craving.

But not just for any pancakes. Adam’s mom’s super special, ultra hearty oatmeal walnut blueberry pancakes. First thing Saturday morning I rushed downstairs to whip up a double batch for a family breakfast. Using the food processor, these pancakes come together in a snap, and are ready in minutes. Which means you can eat them even faster!

For an oatmeal lover like myself, these are pretty much the ultimate pancake. They’re hearty and comforting, fluffy, and full of nutty crunch from the walnuts. Blueberries, my berry of choice, add a tart burst of sweetness that balances the hearty oat flavor nicely – but you could add just about any berry, or bananas to the batter. Just don’t forget the butter and syrup – they might be slightly healthier, but they’re still pancakes, after all!

Oatmeal Walnut Blueberry Pancakes - Serves 4 to 5

Adapted from Allrecipes.com

Ingredients

  • 1 cup of all-purpose flour (or whole wheat pastry flour)
  • 1-1/2 cups of whole rolled oats
  • 2 tablespoons of brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1-1/2 cups of skim milk
  • 2 teaspoons of vanilla extract
  • 1/4 cup of vegetable oil
  • 2 eggs
  • 1/2 cup of finely chopped walnuts
  • 1 cup of frozen blueberries

Method

1. Place flour, oats, brown sugar, baking powder, baking soda, salt, milk, vanilla, oil and eggs in a food processor and puree until smooth.

2. Transfer the batter to a bowl. Add the chopped walnuts and blueberries and stir to combine.

3. Heat a griddle or frying pan over medium high heat. Spray lightly with non-stick cooking spray. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until golden brown on both sides and set in the middle. Serve hot with butter and maple syrup.

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Dining Organic & Vegan – A Review

Posted in Dining Out, Healthy Meal, New York Antics, tagged , , , , , on April 11, 2012 | Leave a Comment »

It’s been a while since I’ve posted a full-fledged restaurant review on the blog, namely because cooking and developing recipe is where my head’s been at. But last night I had a meal so insanely great that I literally could not go without mentioning it. In fact, I’ve already bragged about this meal to half the people I know, so it seems pretty appropriate that I document it here.

In a spur of the moment decision, my mom and I decided to grab dinner in the city last night before I head off into the Caribbean for a whole week (yes, I know!!!) on Friday. After each having our own fairly decadent Easter weekend, we wanted to eat out, but on the lighter, healthier side. After a bit of Yelping and Googling, I stumbled upon Candle 79 on the Upper East Side. The neighborhood was right, and I found myself flat-out excited about everything on the menu, something that rarely happens. But with interesting dishes like Avocado-Coconut Tartar, Morel and Ramp Ravioli, and Tofu Vegetable Napoleon, I couldn’t wait to sample a few of the dishes at Candle 79.

Candle 79 is a cozy, two-story restaurant on East 79th street, distinguishable on a mostly apartment-lined street by its deep red facade. Inside the restaurant, the ambiance was very relaxed and calm – almost zen – in the dimly lit main dining room where large framed photographs of fresh produce dotted the walls. A soft-spoken hostess led us to the back of the restaurant, where a frosted  glass wall encasing the kitchen sat at the foot of a winding staircase. Up the stairs we went into a second dining room, right to a table at the front of the room next to a row of windows. Dinner over natural sunlight? Finally, a perk to going out to eat at 6 pm.

Another soft-spoken waitress approached, filled our drinking glasses with filtered water, and delivered our menus. We quickly decided on sharing a few dishes and ordered. Another server brought over an amuse-bouche, which was a crispy, garlicky crostini smeared with a creamy spinach puree. Though I couldn’t identify the other ingredients, I noted that it must be dairy-free given the jurisdiction of the restaurant, and was impressed at the ability to achieve such a rich creamy texture without cheese or cream. But Candle 79′s ability to impress me would only continue.

Our first course was a heap of creamy smokey hummus, drizzled with red pepper oil and served alongside an assortment of fresh olives, a full bulb of roasted garlic, thick slices of carrot and cucumber, and a flaky, melt-in-your-mouth grilled Paratha bread that reminded me of Na’an more than anything else. The dish was an awesome assortment of finger foods and dippable items, all light, fresh, and just enough to inspire a greater appetite. My mom particularly loved this dish and plans to recreate it as an hor d’oeuvre for some upcoming spring parties!

Next up we had the Arugula salad, a fresh bed of greens laden with perfectly grilled spring asparagus, artichoke hearts, baby chickpeas, caramelized shallots, and avocado. The salad was tossed in a highly addictive Ramp Vinaigrette, and as one who loves ramps, and even more so, incorporating seasonal produce into dishes, I loved this touch. The salad was absolutely perfect and I would eat this every day if I could. Note to self: make ramp vinaigrette!

Our third and final course was the Morrocan Spiced Chickpea Cake, and man, did this dish blow us out of the water. The burger itself was a thick, soft patty made of chickpeas and what tasted like sweet potato, with a nice crispy crunch to the outside. It was topped with a thick smear of fig-apricot-ginger jam, and rested on a bed of perfectly poached cauliflower and broccoli florets. All these stacked components rested on in a bath of insane green coconut curry sauce, and the plate was sprinkled with slivered almonds. We almost couldn’t decide if this was more of an entrée or a dessert, so pronounced was the natural sweetness of many of the ingredients. It was all we could do to stop ourselves from licking the plate!

In the end, over matching pots of Vanilla-Cinnamon Rooibus Tea for “dessert,” we both decided that we would gladly go vegan if someone would cook us food like this every day. At Candle 79, not only do you not miss the meat (or dairy), but the flavors are so intoxicating and the food so well prepared, that you feel like you’re being given a treat, instead of being deprived. Best of all, you leave feeling energized and healthy, rather than stomach-achy and weighed down. Even if you’re not vegan or vegetarian (god knows I’m not!), I highly suggest checking out this restaurant – you might be surprised how great you feel after a delicious meal of organic, farm-to-table vegetarian goodness!

Candle 79 is located at 154 East 79th Street at Lexington Avenue, New York, NY 10021.

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Toasted Coconut Cupcake Nests

Posted in Holiday, Recipes, Uncategorized on April 6, 2012 | Leave a Comment »

I came across this mouthwatering recipe for “Skinny Coconut Cupcakes” a few weeks ago while perusing my blogroll, which Skinny Taste has become a new addition too. I love Gina’s ability to create lightened up, “healthified” versions of normally high calorie dishes, something I try to do about 95% of the time I cook myself. Lightened up recipes come in particular handy around the holidays, when food is typically loaded up with tons of extra butter, sugar and cream with the rationale that it’s a “special occasion,” so why  not?Personally, I love to indulge on special occasions, but I also hate the sugar and carb withdrawal that usually comes after consuming so many special treats. And this time of year, with the sun shining and the warm weather approaching, special occassions seem to pop up left and right, which means we’re all finding excuses to indulge on things like cupcakes even more.

That why I love these bad boys. These cupcakes are the perfect compromise. Made partially with Pilsbury boxed cake mix, they have that classic cake taste we all know and love – but, they use actual healthy ingredients like light coconut milk, egg whites, and apple sauce in the mix to replace some of the oil and egg yolks. And of course, there’s a healthy dose of sugar and fat in there for good measure. Like I said, a compromise.

Besides, they’re downright adorable. Lightly golden coconut flakes surrounding the pastel Cadbury eggs looks just like a dreamy Easter egg nest, making these cupcakes sure to add a festive touch to your Easter dessert spread this year. Plus, they’re delicious – you’d never know they’ve been “lightened up” – and they come together in less than an hour!

Give these a whirl this holiday, and enjoy the knowledge that you can indulge in a sweet cupcake (or two, or three) while still making a slightly healthier choice. Happy Easter to all!

Toasted Coconut Cupcake Nests - Makes 24 cupcakes

Barely adapted from SkinnyTaste.com

Ingredients:

For Frosting:

  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 3/4 cup powdered sugar
  • 2 tsp natural coconut extract

For Cupcakes:

  • 2 egg whites
  • 1 cup canned light coconut milk (Thai Kitchen)
  • 1/3 cup unsweetened apple sauce
  • 2 tsp natural coconut extract
  • 18.25 oz yellow box cake mix (like Pillsbury)
  • 1 cup sweetened coconut flakes
  • 72 Cadbury mini chocolate eggs (1 large  bag)

Method:

1. In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.

2. Preheat oven to 350°. Line 24 cupcake tins with liners.

3. In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined. Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.

4. While cupcakes are baking, toast shredded coconut at 325º in a toaster oven or regular oven, until lightly golden brown. Remove from oven and cool.

5. Top each cupcake with 1/2 tablespoon of cream cheese, then roll the top of each in toasted coconut flakes, tapping off the excess. Top each cupcake with 3 mini chocolate eggs, using a bit of extra frosting to secure.

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