Tuesday, July 31, 2007
Thursday, July 26, 2007
As I wandered around the Union Square market on Wednesday, I decided I would make a simple stir fry from the veggies I collected. From the market I purchased onion, green peppers, sugar snap peas, zucchini, and garlic scapes. I decided to buy some red peppers and mushrooms from my supermarket since I love them and couldn't find them at the market and add them to the mix as well. I sauteed them all in a pan with a little oil over high heat and added some already cooked, chopped chicken (leftover from the night before's quesadillas), and a simple sauce. I served it over some white rice and dinner was ready.
Next is the Clam Bombshell, which was a closed shell clam when brought to the table. The waiter lit a fuse and when it reached the clam and the sea salts it started a fire which caused the clam to slowly open.
These are the Dancing Plantains (part of my tasting menu) served with an avocado/tomato dip.This is Kirikabu, a beef dish. The tree stump covering is made from phyllo dough and is edible (you lift it up and the meat is underneath it).
This is Taiyaki: sauteed fluke and spinach covered with a fish shaped pie crust and clam chowder.This is a green tea brulee topped off with an edible crane (that is filled with chocolate).And this is tira mi su. It looks like a bonsai tree and the best part is that the little trees are edible, too.I don't have any pictures of the amazing spicy tuna rolls or the Kuro Subuto: Slowly simmered Pork marinated in Squid Ink Tempura Batter, dressed in Sweet Black Rice Vinegar Sauce served with Asparagus and Red Peppers, which was incredible. Ninja truly is an experience--much more than just a meal. If you go, however, keep an eye in the sky on your way to the bathroom--unsuspecting visitors may get a fright from those ninjas lurking in the ceiling.
Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles. (I like to put frosting on these so it looks like the potion bubbling out).
Wednesday, July 18, 2007
After work last Saturday night, we decided we were in desperate need for Korean barbecue. As Alicja and I had never been, we were glad to have Noel along to guide us through (which means he ordered for us and we just ate :-).
We hopped into a cab and went to 32nd Street toward Koreatown. When we stepped out of the cab I felt like we had stepped into another country (I am quite often feeling this way around the city because no part ever looks like another and I'm always surprised when I see something new that I've never stumbled upon before). We wandered up the street and into Shilla Korean barbecue house: http://shillanyc.com/.
As we sat down, we ordered a round of beers. Although Noel was ordering for us, I wanted to have a look at the menu myself. Even with the pictures, I was confused.
As soon as Noel ordered our waiter brought around the banchan (or panchan), tiny plates of kimchi, pickled vegetables, fried sardines, and tiny, crispy shrimp. These (as well as the main courses) are all meant to be shared by the table. You can have no fear of the double dipper while eating here. I could already feel my eyes growing larger than my stomach.
Next we received two pasta courses, one a thick, heavy noodle with octopus and a red sauce, the other a thin, translucent noodle that was slightly sweet with vegetables.
And finally, the waiter turned on the grill that was in the middle of the table. He cooked both of the meats we had ordered (beef and shrimp) one at a time as we pulled them off to eat as they were finished. We didn't even bother wrapping the meat in the lettuce and I couldn't help but to throw on some garlic to the grill to enjoy on top of my meat.
The meal was so great, I had to force myself to quit eating when I had grown too full to stuff anymore in(but I couldn't resist taking a few more bites as we sat around talking). The only bad part about the meal was that I didn't have my camera to take any pictures of our meal. So you will have to do with an image of someone else's Korean barbecue experience.
During my latest outing to the Union Square green market, I was tempted into buying fresh lavender and cherries (among many other things) in order to try Amanda's Cherry Lavender Harvest cake, which I hadn't been able to get out of my mind since I had seen it a couple of weeks ago. It is just as heavenly as it looked. Here is Amanda's recipe and a pic of my own attempt (note: I don't have a springform pan, so I just used a baking dish. It is not as pretty, but it still tastes amazing!)
Saturday, July 14, 2007
I've been craving oreo truffles, so I decided I had to make those. Then I wanted to make something that was a little lighter and would go well with the rest of the meal. I came across this recipe for the coffee panna cotta on allrecipes.com. This recipe is so easy and it tastes amazing.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
2 teaspoons unflavored gelatin
1/4 cup dark rum
1 1/4 cups whipping cream
1/2 cup dark brown sugar
1 tablespoon instant espresso powder
1 cup coconut milk
1 teaspoon vanilla extract
1 cup sour cream
3/4 cup whipping cream
2 tablespoons dark colored corn syrup
8 ounces bittersweet chocolate, chopped
1 tablespoon dark rum
8 sprigs fresh mint for garnish
Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.
Preheat oven to 350. Place chicken breasts into a plastic bag one at a time and pound until they are 1/4-1/2 inch thick. Lay a slice of provolone and a slice of prosciutto on each chicken breast and roll up. Place seam side down in a baking dish.
Saute mushrooms and garlic in butter over medium-high heat. When mushrooms are cooked, add marsala wine and allow to cook about 2 minutes. Add the heavy whipping cream and bring to a boil. Turn down heat and allow to simmer for about 5 minutes or until sauce thickens slightly. Pour sauce over chicken and place baking dish uncovered in oven and cook 30 minutes or until chicken is no longer pink and the juices run clear.
Thursday, July 5, 2007
Each player starts with seven random facts or habits about himself or herself.A tagged player then writes a blog entry with the seven things, as well as these rules.Then the player tags seven others and lists their names on his or her blog.Remember to leave a comment for your newly tagged players, letting them know they have been tagged and to read your blog!
So, here are my 7 random facts:
1. I grew up in a town of 150 people and graduated with a class of 21. Now I live in New York City.
2. I had my first boyfriend in 2nd Grade. His name was Justin. I thought we were "together" for 2 years. I don't know if he realized it.
3. I shaved my head the summer after my freshman year of college (I was working at a summer camp and made a crazy pact. I cried for a week :-/ )
4. The first play I ever did was in kindergarten and I played a pilgrim who died, but I didn't have any lines because my teacher said I was so shy. Now I'm an actress :-)
5. I used to think I could beat up my little sister, but I think she has always been stronger than me and has always taken me down.
6. I throw Harry Potter parties for the new movies/books and make foods that fit the theme (Snape's Stuffed Toadstools, Parchment Scrolls, Magic Wands, Ton Tongue Toffee, and Butterbeer). I'm a nerd, but I can't wait for the 7th book!!
7. I used to think I was supposed to marry a prince because my name means princess. I was pretty convinced it would be Prince William.
Ok, I'm tagging Stacey, Leslie, and Beth!!