5 Ninth - Scrumptious Food in a Beautiful Setting

5 Ninth - 5 Ninth Avenue, New York NY 10014

212.929.9460

E/L Train to 14th Street

www.5ninth.com

As many of you know, NYC Restaurant Week is in full swing--and a lot of restaurants have even extended it until the end of February. I love this time of year because I get to try restaurants that have been on my radar but that I haven't had the opportunity to sample. One such place is 5 Ninth. My co-workers and friends, Leann, Gina and Meghan came with me, and we all enjoyed a fun evening of fabulous food in a beautiful setting.

Atmosphere:

5 Ninth is located in a historic townhouse, dating back to year 1848, in the trendy Meatpacking District. The outside is lovely and rustic--you can't help but feel like you're walking into someone's house. When you come in, it continues to feel personal--dimly lit and romantic with a lot of simple wooden furniture and plenty of white candles to set the mood. Although it'd be a good place to dine with my husband, it's also wonderful with a small group of friends. Being at 5 Ninth, we felt like we were far removed from the tumult of Manhattan, and were instead on a quiet street in Brooklyn.

Food:

I've heard nice things about the food and our experience reaffirmed that. We were happy to see that the Restaurant Week menu had a variety of options and that our dishes were portioned well. We each started with the same appetizer and then chose slightly different routes.

Creamy Asparagus Soup - This was our first course and we were all eager to start with something warm to remedy the chill outside. It definitely hit the spot but I thought that it could've been a little hotter. The root vegetables that were interspersed throughout the broth were a nice surprise and although I didn't always know what I was eating, it was all very good and fresh. One other criticism about the broth is that it could've used more salt and pepper.

Lamb Cassoulet - This was my entree and it was a perfect winter dish. I'd get it again in a heartbeat because of how hearty and satisfying it was. Presented in a rustic cast iron dish, it looked like a true stew, with large chunks of meat floating in a sea of veggies and grilled bread. The meat was the best part because it was super tender, flavored beautifully by the juices from white beans, tomatoes and garlic sausage. Overall, the cassoulet was a home run and I'd definitely recommend it to anyone who loves meat.

Other Entrees - My friends' entrees included a pork roast with winter vegetables and a beautifully cut skate fish, served with more veggies. They seemed to enjoy everything and while I didn't try these entrees, my friends said that they were incredibly fresh and flavorful--judging by their empty plates, I knew this to be true.

Dessert - We each tried a different dessert so we were able to share and sample everything. Meghan and I got a rich chocolate mousse with fresh whipped cream. Presented in an oval bourbon cup, it was a nice way to end the meal with something decadent yet semi-sweet. I could tell that the chocolate used in this was of very good quality.

Gina ordered the lemon trifle, which was also beautifully presented, and garnished with fresh mint. It was super citrusy--and maybe a little too much for me, but Gina seemed to like it. I'd say that this dessert is suited for hard-core lemon lovers.

Leann chose the cookies and milk dessert. This was the richest dish by far, as the liquid hot chocolate tasted like pure fudge. Although I loved it, I think that after a couple of spoonfuls, I'd be unable to finish it. The homemade marshmallows that melted into the hot chocolate were a nice touch.

Service and Cost:

We were happy with the service although it seemed to change a lot. We started off with one waiter and ended up with another. They were all polite though and didn't look down on us for getting the Restaurant Week Menu, which is sometimes the case at these upscale places. One thing that surprised me is when our waiter said that the Restaurant Week Menu could only be ordered if the entire table decided on it--he said that was a requirement set by the chef. I've never heard of that before and it seemed limiting.

In terms of cost, we each paid $45 for our three-course dinner, including tax and tip. On a regular night, appetizers range between $10-$16 and entrees between $26-$40.

3 Mmmms

Guest Foodista Courtney on NYC's Seasonal

Top two images, courtesy of Seasonal

My colleague Courtney, who's a journalist is back with another guest review. You might remember her way back when she wrote about her experience at the romantic DC restaurant, Marvin. This time, Courtney covers NYC's Seasonal, a very special kind of eatery--upscale, non-pretentious and delicious.

Seasonal - 132 West 58th Street, New York NY 10019
212.957.5550
N/R/W/Q Train to 57th Street
www.seasonalnyc.com

Atmosphere: Seasonal is an elegant European midtown restaurant in a warm alcove of leather cubby seating, natural wood floors and brilliant white walls--adorned with contemporary Austrian and German art.

Food:

Aperitif - The "Spicemaker," a Maker's Mark mix of cinnamon, tangerine and spices warmed me up on a very cold January evening.

Appetizers - The beet infused pasta, accompanying the buttery scallops was phenomenal--in fact, one of the best food items I've ever eaten. The Executive Chef, Wolfgang Ban, came over to tell us how he had peeled the beets, cooked them for hours, saved the juices and allowed the tender pasta to soak up the purple flavors all morning.

Entrees - The pumpkin seed crusted Black Sea Bass with butternut squash sauce and black truffles was fresh and full of texture.

Wine - The Austrian and German wine pairings were exceptional; the attentive wait staff paired the appetizers with a very dry white and then followed up with a fruity, light wine for the main courses.

Dessert - Our dessert, pumpkin seed semolina cream with fig confit, was very unique and tasted better with each bite.

Costs: Seasonal is an expensive Midtown restaurant, but they deliver elegant service and use only the freshest ingredients from locally sourced products. Appetizers cost between $10 - $18 and entrees are between $21 - $32. Seasonal produced the utmost quality in their cuisine. My only disappointment was with the boring white bread, but I shouldn't have eaten two pieces of it anyway.

3 Mmmms

New Look - Love it or Hate it?

As you'll notice, I've revamped my site--a new look and more importantly a new logo, designed by colleague and friend, Jackie. What do you think? Love it or hate it? Give me your honest thoughts and opinions. I value your feedback and look forward to hearing your suggestions about anything--look, content, organization. I want to hear it all!

Let Vesta Be Your Valentine

Vesta, my new neighborhood fave will be featuring a special Valentine's Day menu and three seatings at 5:00pm, 7:00pm and 9:00pm. When I looked at the scrumptious-sounding menu and saw that the prix-fix was reasonable at $39.95 or $49.95, I knew that this would be the place where I'd spend my V-Day. Dan didn't object and we're already looking forward to our meal--and having the incredible Baby Jesus Cake pictured above.

Here's the menu--if you're interested, call them to make a reservation soon.

Appetizer (choose one):
Oysters three ways: Shucked - orange Fresno, fried - wrapped in endive cup with basil & lemon coriander aioli, shooter - limoncello, chili, horseradish & tarragon
Imported Burrata Mozzarella - Cherry tomato, olive & basil salad
Hudson Penne - Caramelized fennel, basil, radicchio & ricotta salata

Entrees (choose one):
Burnt Honey Glazed Long Island Duck Breast - With farro grains
Braised Lamb Shank - With cipollini onions & hazelnut cous cous
Seared Diver Scallops - With braised endive & minted peas
Pistachio Crusted Long Bone Rib Steak for Two - With roasted tomatoes & white corn polenta

Dessert (choose one):
Chocolate Pot de Creme
Quince Strudel
Baby Jesus Cake (my recommendation)

Seatings:
5pm $39.95
7pm $49.95
9pm $49.95

20% gratuity will be added to all checks

Vesta - 21-02 30th Avenue, Astoria NY 11102
718.545.5550
N/W Train to 30th Avenue
www.vestavino.com

Bowties with Speck Americano

Once again it's a cold week in New York, which makes it appropriate to cook hearty food. Pasta is a favorite of mine not only because you can choose any shape that you fancy, but also because you could combine it with any ingredients that you like.

My latest invention is a bowtie dish with Speck Americano, cherry tomatoes, peas and caramelized onions. Notice that this doesn't use red sauce, which makes it lighter on the stomach and on the calories. It takes about a half hour - forty minutes to prepare and the bulk of the time lies in the caramelization of onions. It's so worth it though, a generous bowl of this will fill you up and make you feel all fuzzy inside. You can pair it with crusty Italian bread but even without it, it's very good.

Bowties with Speck Americano (serves 2)

Ingredients:
1/2 package of bowtie or farfalle pasta (about 8 oz)
1/2 large onion, diced
4-5 pieces of Speck Americano (You could get this at Whole Foods or substitute it with good prosciutto)
1 1/2 - 2 handfuls of cherry tomatoes, seeded and halved
1 cup of frozen or fresh peas
2 tbs of low-fat milk or sour cream
A generous glug of olive oil
Salt and pepper to taste

Directions:
Cook pasta according to the directions on the box. Make sure to add plenty of salt to the water and when the pasta is done, reserve a cup of the pasta water.

In a large pre-heated pan, coated with olive oil, cook the onions on low heat for about 20 minutes or until they caramelize. Add the Speck Americano during the last ten minutes and also cook on low. Stir frequently to make sure that the contents don't stick to the pan.

Add the tomatoes and peas and stir for about 5 minutes until both soften but don't get mushy. Then add the low fat milk and or the sour cream and season with salt and pepper.

Transfer the cooked pasta from the pot into the pan with the sauce, using a slotted spoon or a skimmer. Stir into the sauce and add pasta water to thin it out. If the sauce is too thick, add water, if it's too thin add more sour cream.

Enjoy!

Maya - A Taste of South Beach

Maya Tapas and Grill - 809 Lincoln Road, Miami Beach FL 33139
305.538.0944
www.mayatapasandgrill.com

One of my favorite places in Miami's South Beach is Lincoln Road. Famous for being a large pedestrian mall, it's also nicknamed the 5th Avenue or the Rodeo Drive of Miami. And it's also a street where you can find some of South Beach's most famous restaurants. What makes Lincoln Road a lot of fun is that each restaurant features outdoor seating, allowing you to people watch to your heart's content.

Our restaurant choice wasn't an easy one, as there are countless ones to choose from and enthusiastic hosts/hostesses trying to lure you in. We finally decided on a tapas-style place called Maya.

Atmosphere:
Maya, like its competitors, boasts comfortable outdoor seating, under large umbrellas that shield you from the hot sun. Luckily when we went, the sun was setting and it cooled off but it was still nice to sit under our little shaded haven. We managed to get first row seating in front of the wide sidewalk and watch everyone pass by. This was fun and we got to comment on all of the crazy outfits that people wore--we enjoyed playing the fashion police.

Food:
What drew us in were the tapas. Dan and I love this style of food and when we looked at the menu, we saw that they had a lot of interesting seafood options to choose from. We got tapas to start but then decided on traditional entrees. The following were our choices:

Jumbo Lump Crab Croquette - Whenever I hear the word "croquette," I'm sold--after all, what's not to love about something in a crispy crust? Maya's version of the crab croquette was delicious. The crab meat was fresh and had a nice creamy consistency from the spicy remoulade. It was served on a bed of greens and a raw red onion, which is one of my favorite vegetables. I split the portion with Dan, who loved it. Given that this was a tapas dish, we knew that it'd be small but we wished that we could've tasted at least one more crab croquette.

Gazpacho - Dan ordered this for his starter and we were both surprised at how large it was. It came in a medium-sized, deep bowl filled to the top. The whole thing looked like tomato sauce to me but Dan seemed to like it. I tasted it but wasn't impressed--the veggies on top were good but the broth itself was too tomato-ey and had a funky aftertaste. Maybe I just didn't like the seasoning.

Cheese Risotto - This was my main course and I loved it. Surprise took over me yet again when I saw the gargantuan portion--a very large (and deep) bowl brimming with cheesy rice and crispy shallots. The best part about it was the consistency of the rice--it was cooked al-dente and wasn't mushy at all. The cheeses that formed the creamy sauce included manchego and parmesan. They were both lovely and not too overpowering. I tried hard to work down half of this portion but it was simply too much. Dan helped but still, more than a quarter of my dish was left in the bowl. If getting this next time, I'd recommend splitting it with 2 or 3 people.

Pan Roasted Black Grouper - Dan chose this as his entree and was very impressed. I got to taste it too and was right there with him--I loved it and was kind of jealous that I didn't get it myself. The fish was tender and very light. It flaked off nicely and was therefore easy to eat. The veggie medley of sweet corn, tomatoes and onions was delightful--a bit creamy and a perfect complement to the fish. There was also green onion hash on the bottom that tasted just like plain mashed potatoes--it was underwhelming. Overall though, the grouper was a top notch dish.

Service and Cost:
Our waiter who was French was very charming. There was a slightly disingenuine quality to him, as I think is the case with a lot of South Beach waiters--they tend to be flaky. However, he did his job well and was especially attentive. He apologized for not checking on us for 10 minutes--it was kind of sweet.

Cost-wise, South Beach dining is never cheap. Maya was on the moderate side with appetizers ranging mostly between $10-$13 and entrees between $16.95 - $28.95. They offer a $59.95 3-course dinner for two special, which is sort of reasonable.

2 Mmmms

Maoz - Yummy and Healthy Falafel Chain

Dan and I needed to escape the sub-polar weather this week, so we headed to Boca Raton Florida for some needed R&R. Part of my relaxation included a lovely massage and a light lunch in Boca's Town Center Mall. While I'm usually disgusted by mall food, I found a stupendous falafel joint that served fresh, healthy and inexpensive grub.

The falafel place was called Maoz and only later did I find out that they also have locations in NYC--in Union Square and near NYU. Maoz originated in Holland and now has six locations in Europe and five (soon to be six) in the U.S. So now I have something to look forward to when I come home.

Maoz' menu was limited, but it made my choice real easy. I ordered the original Maoz sandwich, which included four plump falafel balls on a warm whole wheat pita. I didn't know the procedure of ordering and was surprised when I was asked which toppings I wanted from the hefty salad bar. My server said that I could add any topping that I wanted--there were many and they looked great. I chose the grilled cauliflower, cucumbers, chickpeas, tomato and onion salad as well two sauces, yogurt and garlic.

To say that I was excited to bite into this thing was to say the least. As soon as I sunk my teeth into this baby, I was hooked. The toppings were hearty and fresh--a nice prequel to the soft falafel balls. Once I bit into those, the sandwich got even better. They were flavorful and crunchy on the outside and didn't taste greasy. I found out that they're fried in zero trans-fat Canola oil--another point in my book. Overall, it was a great sandwich that filled me up but wasn't heavy. I'd recommend it for a casual, healthy and inexpensive (under $6) lunch.

Maoz Vegetarian - Town Center at Boca Raton - 6000 Glades Road #1176, Boca Raton, FL 33431
561.393.6269
www.maozveg.com

V-Day at Mundo

Image provided by Mundo

Valentine's Day is on a Saturday this year and it's never early enough to start planning. I received word about a prix-fixe special at Mundo. This restaurant is one of my Astoria favorites and the food is always done right. The only draw-back is that it's small so if you're interested, make reservations now. There are three seatings offered: 6pm, 8:15pm and 10:15pm. The cost is $80 per couple not including tax and tip. Take a look at the below menu and if it catches your eye, call Mundo to make a reservation:

Complimentary Gluhwein:
Warm and spiced wine

Appetizer Platter:
Mini red sonja over green leaf lettuce, Russian salad, creamy eggplant salad in a phyllo dough shell, mini baked spinach and feta empanada, artichoke heart salad

Main Course:
Jumbo Portobello Ravioli - With ricotta and Parmesan in tomato vodka sauce

Shrimp Casserole - In tomato, green pepper and garlic sauce topped with Jack and cheddar cheese with a side of yellow Mexican rice

Beef Roast - With au jus topped with caramelized onions with a side of creamy eggplant puree and Moroccan couscous with dried fruits, nuts and greens

Dessert:
Heavenly Chocolate Souffle - Baked to perfection, topped with ice cream to share

Mundo opens at 1pm on Valentine's Day and they'll only be serving the prix-fixe that day. The regular menu will not be available.

Mundo - 31-18 Broadway, Store #E, Astoria NY 11106
718.777.2829
N/W Train to Broadway
www.mundoastoria.com

Vesta - Whoa Baby Jesus!

Vesta - 21-02 30th Avenue, Astoria NY 11102
718.545.5550
N/W Train to 30th Avenue
www.vestavino.com

After much hype from friends and colleagues, Dan and I finally tried Vesta. To say that we liked it is an understatement. Simply put, we fell in love. In love with its quaint, relaxed vibe and in love with its soulful dishes. I have a strong feeling that there will be seconds, thirds, fourths and fifths at Vesta...I think you get the picture.

Atmosphere:
There is no way to judge the amazingness of Vesta by looking at its exterior. While the outside is nice and new-looking, you'd never guess that what lies inside is a warm, cozy yet modern eatery. The decor is a collection of old and new--sleek mahogany tables backed by a wall of old family photographs or modern light fixtures illuminating a zaftig copper pig. It all works, making you feel relaxed and eager for your next bite or that next glass of vino.

Another aspect that we loved about Vesta was their music selection. We were pleasantly surprised to hear some of our favorite indie folk bands such as the Neutral Milk Hotel and the Shins. We'd never expect to hear something like this at a 30th Avenue joint, which would normally play loud, obnoxious techno. Note to self, the guys at Vesta know their music.

Food:
Meg gave Vesta's food rave reviews so I was expecting excellence--she knows what she's talking about and has a great palate. Not surprisingly, both Dan and I loved all of the dishes that came out of the kitchen that night. Served in a true feast fashion, we walked out with full bellies and fond memories. Here's what we tried:

Crostini - We had two varieties, which were both yummy. It has to be said that Dan who isn't a fan of ricotta cheese, absolutely adored the ricotta crostini. The cheese was milky, smooth and evidently fresh. It was embellished with fresh basil, which was a nice, soothing complement.

The other crostini plate included slightly al-dente chickpeas with good quality olive oil, basil, garlic and sun-dried tomatoes. I enjoyed it very much and even put the chick peas on top of the ricotta. This crostini version was a lot more rustic, which I like.

Butternut Squash Soup with Pine Nuts - Although I just had butternut squash soup the night before, this one sounded wonderful to me, especially because it was cold and snowy outside. I was delighted when it came out, for it was steaming hot and had a beautiful ribbon of balsamic vinaigrette on top. I tasted it and my choice was once again affirmed--hearty, sweet yet savory from the crunchy pine nuts, it was a winter night's dream on a spoon. Dan tried it too and wholeheartedly agreed.

Fritto Misto - Dan is a lover of everything fried so this dish spoke to him. It included fried calamari, shrimp and round zucchini discs. I only tried the zucchini and loved them because they were thicker than the traditional zucchini fried sticks, which often fall apart. The roasted garlic aioli was a fragrant and creamy dipping sauce that enhanced the fried goodness. Dan didn't love it and went for the traditional marinara sauce instead.

The Pizza - We tried two different pizzas because we were unsure about portions--but after seeing how huge these pies were, we'll only share one next time. I ordered the Potato/Pancetta pie, which used light apple sauce in place of traditional marinara. It also included a sprinkling of goat cheese and caramelized onions, which were in the sauce. I've never seen a pizza this innovative and this light. The dough was perfect--super thin and not soggy after a few bites, just the way that I like it.

Dan ordered the Margherita pizza on whole wheat dough. He loved it and said that it tasted healthier but I liked my pie better. I thought that the whole wheat flavor was too strong and it didn't work for me. The sauce and the cheese were good though--everything was fresh, as seems to be the motto here.

Dessert - I cannot believe that we had room for dessert, but after seeing the impressive spread of "Baby Jesus Cake" and the panna cotta, we couldn't refuse. The Baby Jesus Cake was unlike anything I've ever tasted--it was a warm, crispy around the edges and slathered in butterscotch sauce with fresh whipped cream on the side. The dough was spectacular and reminded me of tender bread pudding. The sauce was a delight and Dan and I took turns dipping our forks into it and then into the whipped cream. It's hard to do this cake justice in words, so you're going to have to try it for yourself.

The panna cotta was also nothing short of spectacular. Topped with fruit soaked in sweet balsamic vinaigrette and mint on top, it created an essence of luxury and decadence. The panna cotta (cooked cream) itself was as smooth as silk and felt light and airy. I had a feeling that it wasn't low fat at all, but because it went down so easily, I couldn't help but finish the entire portion. It was also fun to double up a scoop of panna cotta with a piece of Baby Jesus Cake--indulgence at its best.

The Wine - Vesta offers a nice selection of wines in a variety of portions such as a shot, glass or a bottle. It's neat that they offer 2 oz wine shots because it allows you to try different types of wines--or if you're not a big drinker like me, you'll be happy with just a little taste.

Most of the wine that we drank was white. Both Dan and I had the Pinot Grigio '07, Stella Umbria and then I also tried the Orvieto '07, La Carraia, Umbria. Both were light and refreshing and slightly sweet, which I like. After dessert, we were served a sweet port that was lovely and a perfect way to end our meal. I was too full to finish mine but Dan loved it. Again, a shot was just the right portion--especially for a port, which tends to be syrupy-sweet.

Service and Cost:
Our waitstaff was fantastic--attentive, friendly and informative. Every time that I asked questions about the food, I was given an honest answer. The people who work here seem warm and really love what they do--you could tell that they put their all into this business.

In terms of cost, Vesta is reasonably priced. Appetizers range between $5.50 - $11.95, pizza costs between $8.95 - $11.95 for a huge pie and entrees range between $10.95 - $24.95. They also offer weekend brunch with all entrees under $11. The wine is also inexpensive and very good--a shot ranges between $2.50 - $4, a glass is $6.50 - $9.50 and bottles cost between $24 -$38.

3 Mmmms

Living Room - It's Like Being Inside a Tree

Living Room - 27-01 21st Street, Astoria NY 11103
718.204.8283
N/W Train to 30th Avenue
www.livingroomloungeny.com

Dan and I walked by the most curious place yesterday called, Living Room. We were intrigued by its name and by its strange outward appearance. The exterior resembles a fake tree and when you step inside, you feel like you're in Alice in Wonderland or something of the sort.

We walked upstairs to be greeted by an Eastern European waitress and a completely empty dining room. She encouraged us to sit down but we just ate at Vesta, which was phenomenal. I asked to see the menu and it looked too sophisticated and pricey for this kind of place--it looked more like a club than a restaurant. Here's a peek at the menu. After taking a closer look, I saw that it contained Bosnian influences--and these dishes were a bit gentler in price compared to the rest of the menu.

Appetizers:
Buffalo chicken wings - With blue cheese dressing, celery and carrots...$12
Calamari Diablo - With hot cherry peppers...$14
Tuna Tartar with Lemon Zest - With seaweed salad, roe fish and a citrus soy sauce...$13

Entrees:
Sauteed Chicken in a Pesto Cream Sauce - Over risotto and vegetables...$17
Stuffed Veal Rollatini - Roasted peppers, fresh mozzarella and spinach in a brown butter sauce...$22
Ossobucco - Slowly cooked in wine and vegetables over polenta...$30
Grilled T-Bone Steak - With fries or a baked potato...$34

Living Room Specialties:
Smoked Dry Meat...$18
Cevapi Fresh Beef Sausages - With ajvar and feta cheese...$16
Goulash Veal Stew - With mashed potatoes...$18

Boomerang is Back

Boomerang, the casual cafe and watering hole of Astoria's international crowd has reopened its doors. Its entire look is more modern and contemporary, not differentiating itself too much from its 30th Avenue neighbors. But when it comes to patrons, its homogeneous look doesn't seem to matter--their loyal following of mostly young and middle-aged men has begun to pour in and congregate in the newly refurbished cafe. I don't know that the menu has changed much, but I'll report back once I get the scoop.

Boomerang Cafe and Lounge - 36-11 30th Avenue, Astoria NY 11103

718.777.7702

N/W Train to 30th Avenue

The Queens Cooking Divas

My friend Crystal who lives in Forest Hills organized a cooking club called the Cooking Divas. Our first meeting was today, which proved to not only be a fun but a learning experience. We, four women from Queens got together in a medium-for-New York City-sized kitchen and cooked our hineys off. The result was a delicious, healthful and a large three course meal. The recipes came from a plethora of sources including the Internet, Weight Watchers and from our imaginations.

Here's the yummyness that we produced--and consumed:

Butternut Squash Soup - This was Sue's idea and she executed it well. I believe that it came from Weight Watchers--and will only set you back 1 point if you're on the program. This soup is thick, healthy and filling. It contains tofu, which I thought was a unique touch that added heartiness. Enjoy the simple recipe below:

Ingredients (serves 4)

1 large (or 2 medium) butternut squash, peeled, seeded and cubed

1 large (or 2 medium) onion, peeled and diced

1 or 2 garlic cloves, diced

1/2 package of tofu (firm, silken or low fat - just not flavored)

2 - 2 1/2 cups of fat free chicken stock

Salt and pepper to taste

Nutmeg and cinnamon to taste

Directions:

Put the cut squash, garlic and onion in a large saucepan with the chicken stock and cook until the veggies are tender - about 20 minutes or so.

Do not drain. Add tofu and mix with immersion blender (or in a traditional stand up blender) until all is incorporated and the soup is smooth. Add spices and salt/pepper to taste.

The following two dishes came from two very good Food Network shows - Giada De Laurentiis' Everyday Italian and Giada at Home. I love her recipes because they're manageable and tasty.

Herbed Chicken with Spring Vegetables - Crystal chose this one and collaborated with Sue and Yana on the preparation. The final product was delicious and so juicy. Cooking the chicken in its skin added flavor and personality to a simple dish. My only complaint was that there were too many herbs under the skin--next time around, I'd cut down the herbs by half. The veggies were especially delicious and so tender--they were flavored beautifully by the juices of the chicken. Here's the recipe if you'd like to try it.

Couscous Cakes - I saw this dish last week while watching Giada at Home and it caught my eye. While I love couscous on its own, I was curious to try it in a "fried cake" form. We liked it very much and I even added dried cranberries to it. A criticism about the recipe is that it needed more of a binding element. Next time I think I'll use 2 eggs instead of one because the cakes were hard to form and they fell apart easily. Aside from that, we liked them. Here's the recipe.

Mango Salad - This was improvised with ingredients that we already had in the kitchen, adding freshness to our main course. The mango was firm yet sweet and juicy, complementing the chicken and couscous without being too overpowering.

Ingredients (serves 4)

1 mango, peeled and cut into 1/2 inch cubes

Small handful of fresh cilantro, chopped

Dried cranberries, diced (optional)

1/4 of a medium onion, diced

A small glug of white wine

A medium glug of olive oil

Salt and pepper to taste

Directions:

Mix all of the ingredients in a medium bowl until well incorporated. You can serve this chilled or at room temperature.

Apple-Peach Crisp - Like the mango salad, this was also a product of our imagination. It was relatively healthy and used only a small amount of butter. One thing to add for next time would be to serve it with a scoop of vanilla ice cream or frozen yogurt.

Ingredients (serves 4-5)

3 large apples, peeled, quartered and sliced (you can use any kind of apples that you like - we used Granny Smith and two types of red apples)

1 tbs of lemon zest

2 tbs of fresh lemon juice

2 ripe peaches, sliced

A handful of dried cranberries (optional)

A handful of semi-sweet chocolate chips (optional)

A handful of light brown sugar and 1 more tbs for the topping

1 tbs of regular sugar

1/4 cup of rolled oats

A dash of ground cinnamon and a small sprinkling for the topping

1 tbs of unsalted butter, melted

1 - 2 tbs of all purpose flour

Directions:

Preheat oven to 400 degrees.

In a medium bowl, combine the apples, peaches, lemon zest, lemon juice, cranberries, chocolate chips, cinnamon, brown sugar, regular sugar and unsalted butter. Mix until incorporated--but do not overmix. Place the mixture in a greased, square glass or ceramic baking dish. Top with rolled oats and cinnamon. Then take the melted butter and combine it with flour to form crumbs--sprinkle those on top of the fruit and oat mixture. Top with more brown sugar and bake for 25-30 minutes or until the fruit juices are bubbling and the top is browned.

Citrus Champagne Punch - And what would a cooking party be without a cocktail? Crystal made this innovative punch, which turned out beautifully--refreshing, strong yet pleasantly deceiving. It's a great, girly drink, which I'd love to serve myself on a special occasion. Try it out here.

Hope that you've enjoyed these recipes. I'll be sure to report back about my second Queens Cooking Divas adventure.

Koliba - Something to Warm Your Bones

It's nippy outside and that means that it's more than OK to indulge in warm, comfort food. One of my favorite places to go for inexpensive and outstanding comfort food is Koliba Slovak restaurant. Dan and I go there on occasion and whenever we do, we end up wobbling out because we're so pleasantly full.

A couple of weeks ago, we stopped there for a casual dinner and sat at the bar, which was quite fun. I ordered my usual, halusky or spaetzle ($14.50) with sheep's milk cheese and thick cut bacon. If you decide to get this, there's no need for an appetizer or dessert--it's that filling. The bacon is one of the best that I've ever had--flavorful, smoky and chewy.

The dish that you see above is the beef goulash ($13.75) that Dan ordered. It was, hearty, saucy and the meat was beautifully tender. The best part is the knedlik or bread dumplings that come with it--it's a pleasure to mop up the goulash sauce with them!

Enjoy these savory dishes during the cold weather that we're having--they'll surely warm your bones and won't clean out your wallet.

Koliba - 31-11 23rd Avenue, Astoria, NY 11105

718.626.0430

N/W Train to Ditmars Blvd (last stop)

www.kolibarestaurant.com

Me as a Parisian Breadmaker

This week, I had the distinct pleasure of doing something very special--I took a Parisian Bread Class at the International Culinary Center in SOHO. The ICC is a respected cooking school in Manhattan, with the French Culinary Institute, The Italian Culinary Academy and the newly created Recreational Division under one roof. I guess that's why I've never heard of it before--but after this week's class, I'll keep it top of mind for future culinary learning.

The Facilities:
The school is pretty nice but nothing fancy. The equipment is good but basic, which I liked because you could visualize yourself replicating the experience at home. I also liked that our kitchen was directly across from one of the pro-classes, where we got a whiff of the raw, uncut atmosphere that professional chefs are exposed to. Although we overhead a couple of stern shouts and clambers, it added to the authenticity of our experience. Everyone ate it up (pun intended).

The Instructor:
As with most activities, either for work or fun, it's all about the people that you work with. Our instructor was a young-looking yet experienced baker named Johnson Yu. He's been on the bread scene for quite a while, working at various New York restaurants before going on to work in renowned California bakeries such as Thomas Keller's, Bouchon Bakery.

My classmates and I very much enjoyed and appreciated Chef Yu's teaching style--he was informative, knowledgeable and approachable. He seemed a bit closed off in the beginning, but warmed up after a short hour, providing us with all sorts of helpful insights and techniques to bread baking. It was obvious that he was a master of his art, his love and appreciation for bread shining through from the beginning.

The Bread:
We did a lot in four hours! From making our own dough from scratch to shaping the bread, baking it and eating the finished product, it was an all-inclusive experience. About three quarters into the class, we took a rest and ate a delicious dinner, courtesy of the professional students. Although it was presented in a cafeteria-style setting, the food was top notch. And the best part was eating the fresh bread from our class with it.

Throughout one class, we made two different types of bread--le pain de mie and a classic baguette. I was glad that we got five generous baguettes each from our individual dough and about two large loaves of le pain de mie. But that's not to say that we didn't take more home. Chef Yu told us that we were welcomed to take home as much as we could carry--so in addition to the two breads mentioned above, I brought back a sweet cherry-nut bread, a dark wheat loaf and rolls. All in all, it was about 8 loaves and by the time that I got home, I was covered head to toe in flour.

I'd love to go back and take another class--although they do come at a premium, you learn a lot and get a truly wonderful experience. For my next one, I'm already thinking about desserts--chocolate in particular. Mmmm.....

Click here for a schedule of classes. The Parisian bread class will be offered again on January 27 - January 29 from 5:30pm - 9:30pm.

International Culinary Center - 462 Broadway, New York, NY 10013
212.219.8890
6 Train to Spring Street or N/R/W/Q to Canal Street
www.internationalculinarycenter.com

Benjamas' Taste of Thai - Winter Tasting

Dish du Jour Magazine is hosting a series of winter tasting events in Astoria and Long Island City. Benjamas Taste of Thai will be kicking off this series with a four-course tasting menu and even some neat food demonstrations, courtesy of Chef Chatchai.

This will be an active dinner and you might pick up some tricks along the way, as you watch Chef Chatchai make flowers from vegetables and showcase his carving skills. You'll also taste a variety of Thai beers that will be paired with your meal.

Besides the all the food and drink, there will surely be time for meeting, greeting and networking. And don't forget to bring a can of food with you! Dish du Jour will be donating these to a local pantry to help those in need during cold, winter months.

Here are the rest of the details:

Benjamas Taste of Thai Dinner

Tuesday, January 20th

7pm

$40 per person (does not include gratuity)

For reservations, call: 718.777.7918

Benjamas Taste of Thai – 34-16 Broadway, Astoria, NY 11106
718.932.8826
N/W Train to Broadway
www.thaibenjamas.com

Martha's Country Bakery - Great for Birthdays!

My cousin Eva turned 33 this past weekend--and we had an impromptu celebration for her. Remembering a Red Velvet cake that I once ate at her house, I thought that it'd be a good birthday treat in her honor.

Dan went to no other than Martha's Country Bakery to pick up Eva's cake. It was a small 5 inch Red Velvet layer beauty, which looked simply divine. Even though there wasn't much surface area to write on, Martha's was creative and stuck a plastic "Happy Birthday" sign into the cake, writing Eva's name on top. I thought that was a neat approach! A cherry filo dough pastry was also bought for non-cream cheese frosting eaters (aka Dan).

The Cake:
Besides its pretty exterior, this cake was one of the best Red Velvet desserts I've ever had. I think that the dough really spoke for itself, as it was light, airy and super moist--it would've been good even without the frosting. But don't get me wrong, I enjoyed the frosting as well--and so did everyone else. The creamy, velvety mousse embellished the cake and made it more luxurious. Eva's girls devoured it with pleasure--just look at little Camryn above enjoying her "Happy Cake," as Matt referred to it.

Cherry Pastry:
I had to sample this delicacy as well and wasn't disappointed. Martha's excellence lies in using good quality ingredients and this pastry was no exception. The cherry filling was flavorful and included slightly sour cherries instead of overly sweet/syrupy ones. The dough was perfectly flaky and delicious, my only complaint was that there was too much powdered sugar on top--so I brushed it off.

Price:
While the cakes and pastries aren't cheap, they are worth the price. The small cake and the pastry that I described above set us back about $15--not too bad for a birthday celebration.

Martha's Country Bakery - 36-21 Ditmars Blvd, Astoria, NY 11105

718.545.9737

N/W Train to Ditmars Blvd (last stop)

www.marthascountrybakery.com

Recession Specials at Ovelia

Like many restaurants in the nabe, Ovelia is also offering a wallet-friendly special. As some of you loyal readers know, this is one of my favorites in Astoria, especially for brunch.

Their Recession Menu includes:

Lunch, which served all day, every day - not a bad deal if you're trying to eat light

and...

An extended Happy Hour until 10pm, Monday - Friday at the bar - you can get discounted drinks and small mezes, which are fantastic.

Visit this eatery for these fabulous deals. And if the timing doesn't work for you, there's always brunch on weekends.

Ovelia Psistaria - 34-01 30th Ave, Astoria, NY 11103
718.721.7217

N/W Train to 30th Avenue

www.ovelia-ny.com

Easy Baked Tilapia Dinner

Since Dan and I are trying to eat healthier, I've been cooking more during the week. The below tilapia dish was made last week for dinner and took merely a half hour to prepare and 15 minutes to cook. You can't go wrong with that, especially on a weeknight when you're trying to be quick and efficient.

Here's the recipe that I improvised. All ingredients are fresh, which is the key to any good meal.

Crispy Baked Tilapia (Serves 2)

Ingredients:

2-3 medium sized Tilapia fillets

Olive oil

Fresh parsley, chopped

2 small cloves of garlic, minced

1 1/2 handfuls of Italian breadcrumbs

Salt and pepper to taste

Directions:

Pre-heat oven to 425 degrees. Prepare a medium sized cookie sheet with parchment paper or aluminum foil.

Lightly oil the tilapia fillets and then sprinkle with salt and freshly ground pepper on both sides. Mix the breadcrumbs with a generous glug of olive oil, chopped parsley and the minced garlic. Incorporate until the mixture sticks together when pinched between your fingers.

Place seasoned fillets on the prepared cookie sheet and top with breadcrumb mixture. Bake for about 15 - 20 minutes or until the fish is flaky and the crust is slightly brown.

Garlic and Herbed Mashed Potatoes (Serves 2)

This is a great side to pair with the tilapia. To keep it light, I didn't add any cream or full fat butter. Instead, I used low-fat milk and yogurt butter, which is much better for you. Luckily you couldn't taste the low fattiness--the dish tasted rich and delicious.

Ingredients:

2 - 3 medium Idaho potatoes, peeled and quartered

Fresh parsley, chopped

2 small cloves of garlic, minced

1/2 tbs of yogurt butter

1 glug of low-fat milk

Salt and pepper to taste

A spoonful of the breadcrumb mixture (from above). Use this if you have leftovers from the tilapia. If you don't, you can do without it.

Directions:

Set the potatoes to boil in a medium pot. Boil for 10 minutes or until tender (prick the potatoes with a fork to test them out). Drain and add the rest of the ingredients and mash together until only slightly chunky. If you like your mashed potatoes to be smooth, you can mash them until your heart's content.

Dan and I paired this dish with a lemon slice. It added freshness and a little zing. Enjoy!

Rio's Mania - Mad about Acai!

Rio's Mania - 37-05 28th Avenue, Astoria NY 11103
718.777.1017
N/W Train to 30th Avenue

Sooz and I got invited to visit Rio's Mania, a relative newcomer to 28th avenue. It's a Brazilian spot that's different from the stereotypical churrascarias, that Brazilian fare is known for. Instead, Rio's offers light and healthy options at even lighter prices.

Atmosphere:
Rio's is a small place with modern, cheery decor. Their awning is nice and new looking, peaking your curiosity to see what lies beneath the surface. Once you go inside, the space is intimate yet uncluttered and uplifting. There's a mural in the back of the room, depicting an inviting beach in Rio. There's a counter up front where you could order for takeaway or you could get table service. Most of the tables are wooden and simple but there are a couple of cushiony chairs in the front where you could really unwind.

Food:
Themes of health and wellness weave through the menu. Rio's offers a multitude of sandwich, salad and crepe options, along with a variety of smoothies. You'll also find the hot new health food craze, the acai berry in dessert form. Here's what Sooz and I tried:

Chicken, Catupiry Cheese, Corn and Hearts of Palm Crepe - I was drawn to this crepe because of the cheese, which Sooz said was light as well as for the chicken-corn combination, which I love. Happy with what came on my plate, it was a manageable portion that still filled me up. The chicken, corn and hearts of palm were a lovely filling for the paper thin crepe, which was wrapped in the cheese like a little package. It didn't come with an unnecessary side of fries or other starches. Instead it was served with a beautifully cut radish, which I devoured.

X-Tudo - Sooz explained that the meaning of "x-tudo" is "everything" and that described her dish quite well. It included everything under the sun such as hamburger meat, ham, cheese, egg, bacon, corn, lettuce tomatoes and mayo. She kept saying how light it was, which I found unbelievable until I tried it. Despite its all-encompassing look, this sandwich was light, which could be attributed to the delicious hamburger meat. It was thin yet so flavorful, leaving you with a pleasant feeling without weighing you down. The bun was sprinkled with French fry potato chips, which added a nice crunch. I'd definitely order this the next time around.

Acai Traditional - We were talked into this dessert by the restaurant's owner Fred. At first I was skeptical but after he described that it would be topped with fresh strawberries, bananas and granola, I was so in. After I took one bite, I was hooked. The acai tasted like delicious blueberry sorbet. It was sweet but not overly so and was just so refreshing. I could see getting it after a good workout and I'd love to come back and have more, especially in the summer where it could serve as a healthy alternative to ice cream.

Service and Cost:
Our servers were wonderful, attentive and knowledgeable. They weren't afraid to make suggestions and I'm so glad that they talked us into trying acai. Overall, everything about the service was spot-on--timing, personality and accuracy. It was all good and you could tell that the people there really love their jobs.

Rio's is inexpensive and you'll get great bank for your buck. All savory crepes are $6.50 while the sweet ones are $7. Salads and sandwiches range between $3.75 and $7.50 while smoothies are all $4.50. Our acai was $6 for a very large bowl - so worth the price.

3 Mmmms

Manducatis Rustica - Another Home Run!

Dan and I had quite a pleasant visit to Manducatis Rustica this week. It was his first time there and I was excited to share with him this little, authentic nook in the heart of Long Island City. Dan is trying to eat healthier (like most of America) so he decided to take it easy, while I had no qualms about getting dessert.

The last time that I came here with Vicky, we dined in the casual room, which can be seen right as you come in. However, what I did not know until Vicky told me is that there is a whole other, large dining room to the right of that first room. It's more formal but still just as cozy. Dan and I opted for that experience, just to try something new. Here are the dishes that we ordered:

Lentil Soup - It was cold and rainy outside so we both craved something warm and comforting. We reluctantly ordered the soup--I say reluctantly because we didn't want it to be too heavy and creamy. But once it arrived, we saw that we made the right choice, as the broth was clear and the soup felt as light as a feather. It was seasoned with fresh herbs like parsley, which added great aroma, reminding me of one of my mom's soups--simple, clean and delicious.

Diavola Pizza - Dan made the choice on this one and I'm so glad that he did. It included spicy Italian dried sausage along with sweet black olives. We both agreed that the olives were the best part, as they were tender and easy on the palate--they were so sweet that they almost tasted like dessert. Chocolate if I dare say!

Hazelnut Gelatto - I was disappointed that I didn't try this flavor last time, so it was a must this time around. Light yet flavorful, it was the perfect way to cap off the evening. From the picture above, you could see that our helping was generous, yet we didn't feel grossly full after eating it. Dan caved after seeing it in its glory and had about half of the portion himself. I'd strongly suggest this flavor along with the baccio flavor that I tried last time.

We brought over some Coronas to wash down some of this beautiful food. Manducatis is a BYOB so you're welcome to bring your own booze and enjoy it in the restaurant.

Service:
As I mentioned last time, Vicky and I were absolutely enamored by our Italian waitress. Although she wasn't around this time, an equally lovely waitress was there to cater to our every need. She was unapologetically pleasant and so attentive that we felt bad telling her that "we were all set." All in all, the service was a pleasure. Even upon exiting the restaurant, the chef who's also the owner of Manducatis asked us how we liked our meal.

Manducatis continues to be a deal. For two large soups, a large pizza and dessert our total was $31 without tip. And since the service was so stupendous, so was our tip. We gladly rewarded such excellence!

Manducatis Rustica - 46-35 Vernon Blvd, Long Island City, NY 11101
718.937.1312
7 Train to Vernon Blvd/Jackson Avenue