Skinny Veggie Frittata and Homemade Salsa

A bit stumped about what to make for dinner the other day, I opened up one of my favorite healthy cookbooks, Secrets of a Skinny Chef and found a good recipe for a healthy Southwestern frittata with homemade salsa.  It sounded delicious and I had most of the ingredients on-hand so I went to it.  However, I changed things a bit and substituted the contents with the veggies I received that day from my CSA.  The "salsa" component was adapted too and I used a classic bruschetta recipe that I often entertain with.  If you like less spicy flavors in your food, I think you'll appreciate it.

Overall, I was happy with the way it all came out, as it had a little bit of everything - heartiness from the frittata, freshness and acid from the salsa and some good ol' starch from the crusty bread.  It definitely filled us up and went nicely with a glass of white wine.  We saved room for dessert of course, and had some Slovak goodies that I brought back from my trip.  I suggest having something a little sweet after this light dinner. Bon appetit.

Skinny Veggie Frittata and Homemade Salsa (serves 2)

Ingredients:

Bruschetta Salsa:
3 medium sized ripe tomatoes, diced
2 tbs (or a small handful) of red onions, diced
1 tbs of parsley, chopped
The juice of 1/2 lemon or lime
Salt and pepper to taste

Frittata:
1 11.5 oz can of black beans, drained and rinsed
4 egg whites
2 eggs
1/2 cup plain, fat free Greek yogurt
1/4 cup packed parsley leaves, chopped
1/4 tsp freshly ground black pepper
1/4 tsp salt
2 tsp olive oil
1 medium tomato, seeded and chopped
1 handful of red onions, chopped
2 small red peppers, chopped
1/4 cup shredded, part-skim mozzarella cheese

Directions:

Bruschetta - Mix all the prepared ingredients in a small- medium bowl and season to taste with salt and pepper.  Incorporate thoroughly and taste to make sure that you like the flavoring.

Frittata - Preheat oven to 350 degrees. In a large bowl, stir the beans, egg whites, eggs, yogurt, parsley and black pepper until well combined.  Set aside.  Heat a large skillet over high heat.  Coat with olive oil.  When the oil is hot but not smoking (it will shimmer), add the onions and peppers.  Reduce the heat to medium and cook 5-6 minutes, stirring occasionally, until the peppers and onions soften.  Then add the tomatoes and stir for about 3 minutes, until they soften but not break down completely.

Pour the egg mixture on top and decrease the heat to low.  Sprinkle the eggs with cheese and cover and cook on low for about 5 minutes.  Then place into the pre-heated oven for another 10 minutes until the eggs are cooked through.  Top each frittata with a spoonful of salsa (or serve it on the side like I did).

Monika's Cafe Bar - Fun Happy Hour Specials

Image by Cafe Bar

I love Cafe Bar!  Besides its off-beat, retro atmosphere (which has been revamped a couple of months ago), its friendly staff and good food & drinks make it one of Astoria's oldies but goodies.  There's never a shortage of activity going on and if you'd like to stop in and enjoy the outdoor seating (while the weather still cooperates), check out their fun happy hour special every day of the week.

Weekday Happy Hour: 4:00 p.m. - 7:00 p.m.

Well drinks & house wine - $4
$1 off bottled beers, $16 - $20 beer pitchers

And if you're hungry, try one of their small plates such as spinach halloumi fritters, mixed dips, cheese & meat platters and other fun munchies.

Monika's Cafe Bar - 32-90 36th Street, Astoria NY 11106
718.204.5273
N/W Train to Broadway
www.monikascafebar.com

Bistro Petite Provence - Charming, Elegant French Food in Slovakia

Bistro Petite Provence - Hviezdoslavovo Namestie 25, Bratislava, Slovakia

02 5441 0340

http://www.petiteprovence.sk/

Yet another restaurant experience in Bratislava, this one was more unusual, as we strayed from the typical meat and potatoes food that Slovak cuisine is known for.  Instead, we went out for French food at a quaint, intimate bistro called Petite Provence.  I was enamored with it right away and our experience was so positive, that it stands out as my favorite meal of the trip.

Atmosphere:
Immediately drawn to the charming French country decor, Petite Provence had all the personality traits of a French eatery.  The classic bistro chairs, rustic wooden tables, dried lavender pots that smelled oh so wonderful...it was all inviting and quite enchanting.  I loved all the details that went into everything - from the warm blankets that were left on each chair outside to the burlap string that tried together the silverware, everything was carefully thought out.  It were these special touches that made this eatery unique and memorable.

Food:
The menu consisted of classic French fare such as mussels, cheese, various salads, baguettes, pasta and quiches.  Similar to the other restaurants in Slovakia, the selection was enormous.  After some consideration, here's what we chose:

Baked Goat Cheese - Peter and I both love cheese so we were immediately sold on this appetizer.  Consisting of soft baked goat cheese with a crusty, golden top, this cheese was decadent and delicious.  Since it was pretty tangy, it was nice to pair it with the peppery arugula and the sweet and tart cranberry chutney.  The contrast provided a mix of clean, sharp flavors and if you're a goat cheese lover, this dish shouldn't be missed.

Mediterranean Salad - Since at that point, we were eating a lot of heavy foods, Peter chose a light salad with chicken, mixed greens, sun-dried tomatoes and olives.  Even though it was simple, the ingredients were presented beautifully and everything was fresh and tasty.  The leaves were so shiny and green that they looked like they were freshly picked.  Yum!

Mushroom Risotto - I couldn't resist this item when I saw it on the menu.  Being a sucker for mushrooms and especially truffle butter, this dish was fragrant and earthy, with a luxuriously creamy texture.  The rice was cooked perfectly and I loved all the chunky pieces of mushrooms that were interspersed into the risotto. Although simple, the sprinkling of fresh parsley went a long way.

Service and Cost:
Just like the lovely atmosphere, the service was also top-notch.  Our waitress was careful in her approach and generally very kind.  She politely asked if we liked each dish and after we replied with an enthusiastic "yes" she seemed pleased and left us be.  Just like at Karczma Mlyn, we had to ask for the check, but once we did, it was brought to us immediately.

Prices are moderate and include:

Appetizers: 6.60E - 15.90E
Salads: 6.90E - 8.50E
Pasta & Risotto:  6.90E - 9.60E
Meat & Fish: 9.90E - 21.90E
Dessert: 2.90E - 8.90E

3 Mmmms

Ornella Welcomes the Mighty Duck Meatball

My beloved Ornella Trattoria is yet again not resting on its laurels. What I love about this homemade Italian eatery is the fact that they're always refreshing their menu and experimenting with innovative dishes that are far more interesting than your customary eggplant parm or penne alla vodka.  This time...Ornella introduces a duck meatball, which headlines their 4-course Tuesday/Wednesday dinner for $35 only (including wine).

Here are the deets about the dinner and the menu breakdown.  If you haven't tried this place yet, I think it'll be time and money well spent.

Ornella's Tuesday/Wednesday Prix-Fixe Dinner

$35 for 4-courses including wine (tax and gratuity not included)

Antipasto: Duck meatball - stuffed with mild cheese and topped with orange and brandy reduction

Intermezzo: Chestnut pasta - with chestnut flour, arugula, shrimp, cherry tomatoes, garlic and olive oil sauce

Main Course: Choice of one of the following:

Short Ribs - braised in red wine and served with gnocchi

Pollo al Pistachio - chicken breast encrusted in pistachio and sauteed in light brown sauce with anise and dry apricot

Pork Chop - stuffed with prosciutto, fontina cheese, sauteed in madera wine and mushroom sauce

Dessert: choice of Italian ricotta cheesecake, tiramisu, chocolate mousse, lemon cake and chocolate eggplant cake (the latter is to die for!)

Ornella Trattoria Italiana29-17 23rd Avenue, Astoria NY 11105
718.777.94
N/W Train to Ditmars Blvd (last stop)
www.ornellatrattoria.com

Karczma Mlyn - Bryndza, Halusky, Smoked Sausage and All that Good Stuff

Karczma Mlyn - Hlavna 82, Kosice Slovakia
055 622 05 47
www.karczmamlyn.sk

Even though I'm happy to be back from my trip to Slovakia, I'll certainly miss the delicious food that has a special place in my heart, as it's what I grew up eating.  I wanted to bring you a little taste of that here, and being that we have 2 Slovak & Czech  restaurants in Astoria (Koliba and Zlata Praha), you can actually experience these specialties right here in our hood.

Karczma Mlyn is an authentic Slovak Restaurant recommended by my friend Ivanka. Not only did it deliver tasty Slovak specialties that I so craved, it also surpassed my expectations with respect to ambiance.

Atmosphere:
Located off the main street (Hlavna Ulica) in Kosice's town square, Karczma Mlyn is easy to find, but only if you're looking for it.  Since the signange is displayed visibly, it's not easy to miss but to enter the restaurant, you must walk through a short alley and then go down a winding staircase which leads to the actual restaurant, located in the cellar of an old building.

Once you get there, it feels as if you've entered a secret world where magical creatures (like hobbits) reside.  All furniture is rustic and handmade, with wooden tables and stools that look like they came out of a country cottage.  The ceilings are on the low side, which totally works and there are a couple of crescent shaped alcoves that lead to other equally charming dining rooms.  If you appreciate wood craftsmanship, you're going to love it here.

Food:
Mlyn's menu reflects all the typical Slovak peasant dishes that we came for, including the usual suspects such as fried cheese, halusky (spaetzle), sausage, pirohy, roasted pig, roasted goose and much more.  We indulged in the following:

Fried Olomouc Cheese - Never having tried this Czech cheese before, known for its strong scent and low fat content, Peter and I decided to go for it.  What also drew us to it was its egg flour coating, which sounded decadent and yummy.  I loved its taste and texture - the former was strong and earthy and its aroma was like a stinky cheese (OK by me, but if you're not a stinky cheese lover, you might want to stay away) and the latter was smooth and stringy.  It was nice to pair this dense cheese with fresh vegetables such as tomatoes and cucumbers which were served on the side.

Grandma Plate - Peter spotted this option, which provided all the goodies we were looking for on 1 plate, including halusky with bryndza cheese as well as meat and cheese pirohy.  We ended up splitting it because it was large and contained very filling food. 

The halusky were hands-down my favorite. They were the perfect size (maybe a half inch long) and were dripping with melted bryndza that was spectacularly creamy and tangy.  The decadence didn't stop there, as the halusky were also topped with smoked sausage that actually tasted better than bacon.

Two types of pirohy that were found on each side of the halusky didn't disappoint either.  The meat pirohy had sauerkraut and onions on top, which reminded me of the ones at the Bohemian Hall & Beer Garden.  And the other bryndza variety was simpler - topped with fried onions, it didn't need anything else.

To wash all this cheesy goodness down, we ordered giant glasses of Staropramen beer (with foam on top), which was the perfect way to complete this wonderful meal.

Service and Cost:
As is customary in Europe, the service at Mlyn was good but unobtrusive.  The waitstaff really lets you take your time and decide when you'd like to pay the check.  They won't bring the check to you unless you ask, which can be nice if you're not in a hurry but slightly annoying if you've got someplace to be. Not the case here and we enjoyed ourselves at a leisurely pace.

Costs are very inexpensive and for all the food I mention above (including drinks) we paid a total of 13 Euro, which is roughly $16.  A steal? I think SO!

3 Mmmms

bobo + Brooklyn Grange Rooftop Dinner

If you need a reason for going to an outdoor dinner party featuring local produce, we’ve got a few for you

1) It’s getting cold outside (even though this week hasn’t really proven that)
2) You can’t beat a sunset overlooking the city skyline
3) Tomato season is ending soon :(

But really, who needs a reason to dine al fresco as fall settles into our fair city? Since it’s just a matter of picking your location, how about the Brooklyn Grange Rooftop Farm? This coming Tuesday and Wednesday, they’re pairing with bobo Restaurant for a sunset dinner featuring 5-6 courses of vegetables straight from the farm, paired with meat, seafood, and cheeses from bobo chef Patrick Connolly’s favorite farms.

Vegetables from the surrounding roof will likely include sweet heirloom tomatoes, eggplant, sweet peppers, swiss chard, collard greens, radishes, carrots, spinach, green tomatoes, and herbs. Yum!

Space is limited so make your reservations soon!

Where: Brooklyn Grange Rooftop Farm, 37-18 Northern Blvd. Long Island City.
Trains: R/M to 36th St stop.
When: Tuesday September 28th and Wednesday the 29th, 6:30 - 10:00PM.Tickets: $75 + tax
To order tickets click on the link or call bobo restaurant at 212 488-2626.

UPDATE: Next week's dinners are sold out, but they'll have another October 9!

Kids Eat Free for Queens Restaurant Week

Attention, parents! From September 20th-30th, kids eat free at participating restaurants as part of Discover Queens Restaurant Week. Get the coupon at DiscoverQueens.info.

Slider Happy Hour at Five Napkin Burger

5 Napkin Burger - 35-01 36th Street, Astoria, NY 11106
718.433.2727
5napkinburger.com

Starting today, make sliders your post-work food of choice and head to 5 Napkin Burger for their new daily Slider Happy Hour. Everyday from 4-7p, nosh on $2 sliders, $.50 Hell’s Kitchen Wings, and $2 pork taquitos. The cheap eats include the Original 5 Napkin Burger, 5 Napkin Veggie Burger, and the Italian Turkey Burger. Beer drafts are only $4, so you can get a filling, delicious meal for a minimal cash. Enjoy!

EDIT: This offer is only for the Astoria location.

Food & Mets Event Wednesday Night

For any Mets fans out there, there’s an event Wednesday night called “Teammates in the Kitchen” where you can meet Mets alumni Sid Fernandez, John Franco, Tom Seaver, Darryl Strawberry, and some award-winning chefs. The meet and greet benefits the James Beard Foundation and the Queens Economic Development Council.

If you’re less of a baseball lover and more of a foodie, how about these names - Jay Lippin (Strawberry’s Sports Grill), Anita Lo (Annisa), George McKirdy (pastry chef at Astor Bake Shop!), David Pasternack (Esca), John Schenk (Strip House), Michael Sobelman (Acela Club at Citi Field), Bradford Thompson (Miss Lily’s Restaurant), and Flavien Trichery (executive chef at Citi Field)?

Details:
- Wednesday, Sept 22 @ Delta Sky360 Club at Citi Field

- 6-7p VIP Reception (including exclusive GTS wine tasting with Hall of Fame Pitcher Tom Seaver and early access to chef’s tasting)
- 7-9:30p General Admission
- Tickets: $75 General Public, $175 VIP Experience
- Reservations: 212-627-2308 or 800-36-BEARD or teammatesinthekitchen.com

Foodista Contributor Nicole Takes Over Next Week

Hi Foodista Fans,

I wanted to send you a quick note to say that I'll be out of the country next week, traveling to Europe - visiting family.  Nicole, Foodista's awesome and food savvy contributor will be filling in for me, and I can't wait to see what she has in store.  In the past, Nicole has brought us a variety of fun posts including the scoop about Kelvin Natural Slush Truck, The Good Batch at The Brooklyn Flea, a brunch review of Extra Virgin in the West Village and more.

Hope that you enjoy her posts next week and feel free to chime in with your comments.

I can't wait to reconnect with you when I get back.

All my delicious best,

The Foodista

Healthy Chicken Stuffed Peppers with Homemade Tomato Sauce

I was looking to make an alternative dinner dish in place of the customary meat and fish.  After some research, I found a great recipe in one of my favorite healthy food cookbooks, Secrets of a Skinny Chef by Jennifer Iserloh.  I've dabbled in Jennifer's recipes before when I made her light Banana Cream Pie and the Blondie Brownies.  Both recipes had a high level of success, so I had a good feeling about the stuffed peppers.

I bought tri-color peppers, which made this dish look really pretty.  I substituted ground chicken meat for the turkey, giving this dish more lightness.  The bed of brown rice was a nice side dish and overall, it was an exciting plate to serve up on a weekend night.  I highly suggest it for a healthy and satisfying meal.  And if you've never made stuffed peppers before, don't be intimated to do so - this recipe is very user friendly.

Stuffed Peppers in Homemade Tomato Sauce:

Ingredients: (serves 4)
1 cup short-grain brown rice
1 tbs olive oil
3 garlic cloves, crushed or chopped
1 tbs tomato paste
1 26 oz can of whole peeled tomatoes
1/2 cup water
1 lb ground turkey
1/2 small onion, chopped
1 carrot, chopped or grated
1 celery stalk, chopped or grated
1/4 cup of basil leaves, chopped
2 egg whites
1/4 tsp salt
1/2 tsp fresh ground black pepper
4 green, red, or orange bell peppers

Directions:
Cook the brown rice according to the package instructions.  Drain and place in a large mixing bowl.

Heat the oil in a large stockpot over medium-high heat.  Add the garlic.  Decrease the heat to medium low and cook 2-3 minutes, stirring occasionally, until the garlic becomes fragrant but doesn't brown.  Add the tomato paste and cook for 1-2 minutes, stirring often, until the paste browns lightly.  Add the peeled tomatoes and water.  Bring to a slow simmer.

In the same bowl with the rice, place the turkey (or ground chicken if using), onions, carrots, celery, basil, egg whites, salt, and black pepper.  Mix with your hands until well combined; the mixture will be wet.  Using a small pairing knife, cut the tops off the bell peppers.  Scoop out the ribs and seeds.  Distribute filling among the peppers and place them in the stockpot with the sauce, filling side up.  Cover and simmer 35-40 minutes, until the filling is cooked through and the bell peppers are soft.  Serve immediately.

For Serious Foodies Only - The New York Culinary Experience

Image by www.nymag.com

I'm so excited to tell you about a serious foodie weekend that's coming to New York, which I'll be attending.  The New York Culinary Experience, sponsored by New York Magazine and the French Culinary Institute, (which I love) will be an amalgamation of acclaimed chefs and the serious foodies who want to learn from them.  I was truly impressed by the high caliber of chef talent and the variety of classes offered during this weekend. 

Some of the wonderful cooking topics you'll explore include:

Cooking strozzapreti with sausage and grapes and other dishes inspired by the Italian grape harvest alongside Andrew Carmellini

Glazing and slow roasting Long Island duck with Alex Guarnaschelli

Mastering Portuguese and Spanish shellfish preparations with George Mendes

Brushing up on knife skills while learning the secrets to Morimoto’s hometown dishes from Hiroshima

Creating Italian crostatas and autumn-inspired confections with Gina DePalma

Using every part of a duck with Anita Lo

Making French Alsatian onion tarts and charcuterie with Andre Soltner

Getting the most out of seasonal products with Laurent Tourondel

And so much more...

When and where else are you going to get the chance to interact with such top-notch talent? Personally, I'm amazed and can't wait for this weekend to come.

Here are the details if you'd like to be a part of it and buy tickets. Proceeds benefit the Future Chefs Scholarship Fund.

The New York Culinary Experience

October 2nd & 3rd, 2010
The French Culinary Institute - 462 Broadway, New York NY 10013
Tickets - include 4 classes, breakfast, lunches and closing reception each day

Press 195 - Fresh, Hot, Sandwichy Goodness

Press 195 - 40-11 Bell Blvd, Bayside NY 11361
718.281.1950
www.press195.com

My first visit to Press was when friends, James and Janel took us there in Park Slope.  But since then, I've discovered another location, right here in Queens, situated on Bayside's busy, Bell Boulevard.  I was so excited to uncover this gem in Bayside that my friend Michelle and I made brunch plans and dined there last weekend.  Their specialty, as you can tell from the above photos are paninis, and lots of 'em.

Atmosphere:
Casual, laid-back and friendly is how I'd describe the atmosphere at Press.  While the decor is nothing out of the ordinary, consisting of classic wooden tables and chairs, and a few minimalist touches, the focus is more on the food and beer.  The interior is long and narrow (just like its Park Slope sister location), but aside from that, there's a really cool, and quite extensive outdoor patio with plenty of tables, some of which are covered by trees.  We just couldn't help but feel relaxed and comfortable here, taking it easy and not rushing. 

Food:
We couldn't believe how many sandwich options there were - I counted 40 hot press sandwiches and 7 that were cold pressed (meaning just lightly toasted).  But what I really had my eye on was the Knish corner, a sandwich enveloped in hot pressed potato knishes instead of bread.  Keep reading to find out more...

Belgian Fries - Michelle drew my attention to these right away and I was happy to get them.  They seemed to be popular, as we saw a couple of neighboring diners devouring them.  Once we got our share, we understood why.  Served in a classic cone container, lined with parchment paper, the fries were just gorgeous.  They were not only the perfect size, they still had the skins on, which is just about my favorite thing in a fry. Crunchy and delectable, we really enjoyed munching on them before our sandwiches came - and the best part was the garlic sauce we ordered on the side.  Dipping each fry into this as well as ketchup was sinfully good.

Turkey Knish Press - This was the knish sandwich I briefly referenced above.  Stuffed with smoky turkey breast, Canadian bacon, gooey Swiss cheese and tomatoes, sandwiched between hot knishes with gorgeous press marks on them, it was a delight.  Since it has more starch than a regular sandwich, it was a lot more filling and that's why I shared it with Michelle. We both agreed that was a smart move and I'd recommend taking this route.

Roast Beef Press - Michelle gravitated to this panini since she's a meat lover - and as am I so I obliged.  The best part about it was the rustic sourdough bread that was wonderfully crunchy on the outside but nice and soft on the inside.  Stuffed with thick pieces of roast beef, tomato, fresh mozzarella, Bermuda onions and horseradish sauce, it had a nice bite to it and was also pretty hearty. We liked everything in it except for the main ingredient--the roast beef--because it was too chewy.  I think we'll be staying away from this sandwich next time, but we'll definitely try another one of their 39 options.

Service and Cost:
Generally speaking, our servers were helpful.  Although not overly knowledgeable, they tried their best to accommodate us and while we didn't find them to be exceptional, we didn't run into any major problems either.

Costs are affordable and include:

Belgian Fries - $6
Starters - $8 - $16
Cold Press - $8.75 - $10

Hot Press - $8.50 - $9.50
Knishes - $8.50

Salads - $5 - $11

3 Mmmms

Mexicue - Mexican Food Meets Smoky BBQ Flava

Mexicue Truck - Click here for locations in NYC
917.568.8922
Twitter
FB

www.mexicueny.com

I've heard about Mexicue in passing from my friends at epicurious, and after some rants and raves, I knew I had to give it a try.  Problem was that they're never in a location that's convenient for my daily life that revolves mostly around Union Square.  But last Friday changed that, as my friend Bo and I saw the truck parked at 18th st and 5th avenue.  We of course jumped on the chance to try their much-talked-about grub, and I'm happy to report that we were far from disappointed.

Mexicue's Philosophy:

As its name suggests, Mexicue combines the flavors of Mexican cooking with the smokiness of the great American BBQ.  A non-traditional combination for sure, but the flavors in their food work beautifully to create a comforting and tastebud-stimulating experience.

Food:
Bo and I were immediately intrigued by their concise but enticing menu of sliders and tacos.  We ordered one of each option, both of us selecting the pulled pork slider and two different tacos, including the BBQ beet and the short rib.

Pulled Pork Slider - We were both drawn to this and from a personal perspective, I love me some tender, slow-cooked pork in a smoky bbq sauce.  I loved the size of this thing - small but stuffed to the gills with amazing toppings such as pickled red onions, sliced avocado and slightly spicy arbol BBQ sauce.  It left a little tingle on your lips, which was just perfect.  The only complaint I had was that the pork was a bit on the dry side - I would've loved more sauce next time, but overall it was a solid little mouth popper.

Tacos - I went for the BBQ beet taco, which I thought was imaginative and different. It was a great choice, in my opinion, and I loved the way the earthy, juicy beats enveloped a double dose of fresh flour tortillas.  My favorite aspect however, was the spiced goat cheese, which melted into the beets, creating an ooey-gooey combination of earthy goodness.

Bo ordered the oak smoked short rib tacos, which were also very good but pretty messy and globby.  Dressed with salsa verde, aged white cheddar and salsa fresca, they packed a mean punch and are not for the faint of heart.

Service and Cost:
Although there was a relatively long line at the Mexicue Truck, orders were expedited efficiently and with precision.  Each patron is asked his or her name and then called when their order is ready - picking up their delicious Mexicue treats in a biodegradable container that not only looks attractive, but keeps the food warm.

Prices are very competitive and include:

Tacos - $3 -$4

Sliders - $3

Mexicue is currently competing in Food Network's Great Food Truck Race. You can vote for them here.

3 Smoky & Spicy Mmmmms

Cream Bakery Offers an NFL Special and More

Cream Bakery, the new cupcakery on Steinway is offering a fun special in honor of the start of football season.  Starting today, and every Sunday in the fall, they'll feature a Sunday Night Blitz, with 25% off of all baked goods from 6:00 p.m. on.  The promotion certainly caught my eye and can be especially useful if you're going over to a friends house to watch the game and need to bring a yummy treat.  Cream's cupcakes have proved to be delicious so far - moist and decadent with plenty of fun flavors to choose from such as banana, red velvet, chocolate cheesecake, your standard vanilla and chocolate and much more. 

They're also offering a week's full of daily specials for the fall season, which are outlined below.  I especially like the buy 1 get 1 free Mondays.  Who wouldn't want to start their week with that?

Cream Bakery - 31-78 Steinway Street, Astoria NY 11103 718.545.3800
R Train to Steinway Street
www.creambakeryny.com

Discovering the Other Italy...Eataly!

Eataly - 200 5th Avenue, New York NY 10010
646.398.5100
N/R Train to 23rd Street
www.newyork.eataly.it

Yesterday was my second visit to Eataly, the 50,000 square foot Italian-style marketplace in the Flatiron District that everyone's been talking about.  I was so curious about it, wanting to explore it as soon as it opened, that I no doubt added to its continuous congestion problem.  But such is expected when something this revolutionary and big comes to a food-obsessed city such as New York. 

In my first visit last week, I was truly on sensory overload.  Not knowing where to look first, I was in awe of the immense variety of food products and shops that Eataly proudly offered.  From a mozzarella counter to a vegetable butcher; a fresh fish counter to a Neapolitan pizza and pasta shop; a cafe serving gourmet espresso to an artisanal bread bakery, this place really had it all.  See my full slideshow here, to really get the picture.

Atmosphere:
Resembling an open air marketplace (except this one's indoors), Eataly is a mixture of casual food counters that are focused on specialty food products, that I touched upon above (i.e. fish, meat, pasta, cheese, salumi, veggies, desserts, etc.) as well as a restaurant, a wine shop, a bookstore and even an in-the-works cooking school and travel agency. 

The expansive space is divided into long corridors, with a large atrium (a piazza if you will) where most of the seating is housed.  As you can imagine, seats are very hard to come by and since the first time I've been, I noticed they added seating stations where people have to check-in with a hostess to get seated.  It keeps things more organized but doesn't make the lines any shorter. 

In terms of checking out of Eataly, you won't pay for your products at the actual food counters.  Instead you'll wait on a surprisingly short and efficient line which leads to the cash registers, where you can conveniently pay with paper or plastic. 

Food:
While the choice of things to get was immense, when it came time to actually make a decision, it was harder than I thought, as the lines at every counter were at least 15 people long.  I finally settled on the bakery and got a loaf of bread, which I'll describe in detail now.

Poppy Sourdough Baguette - I chose this bread because it was one of the least expensive options and it appeared to offer the most bank for your buck.  Well...appearances can be deceiving, as this bread provided neither value nor taste.  Its texture was hard, making it a challenge to chew.  I dressed it up with some butter, cheese and fresh veggies and even then it was dry and tasteless - I just didn't enjoy it.  Baguettes are supposed to be crusty on the outside and soft and chewy on the inside - this one was just painfully hard from the outside in. Bah!

Of course, I thought this was just a fluke but honestly I'm not so sure.  When I spoke to my friend Lisa about her experience, she mentioned that her pistachio gelato was inedible to the point where she had to throw it out.  Not a good sign, Eataly. 

My friend Bo experimented with their fresh pasta this weekend (see a short video on how they make it), so I'll report back about that, but so far, I'm not impressed.  Will have to see how I do at the other food counters a bit later in the game.  Maybe as the place gets less crowded, quality will improve. Here's hoping...

Costs:
Molto expensive is the name of the game.  The bread I describe above was $3.80, about a dollar more than at Whole Foods per se, where it's a lot more delicious.  Other approximate price-points include:

Fresh Mozzarella - $8 - $15 (depends on size)

Fresh Pasta - $7.80 - $12.68 per pound
Bread - $2.80 - $8.80
Beer - $4.80 (single) - $15 (6-pack)

Gelato - $4/cup

1.5 Mmmms

A Sweet New Year with Nectarine Upside-Down Cake

The reason for the title of this post is because today is the start of the Jewish New Year, Rosh Hashanah and for this holiday, you typically eat lots of sweet foods to symbolize the start of a sweet new year.  I celebrated with my family of course and went to my aunt Hela and uncle Andy's house for Rosh Hashanah dinner.  I decided to contribute dessert, and tried to bring it to the next level with an earthy nectarine upside-down cake.

The recipe for this cake came from Martha Stewart's Everyday Food magazine.  I liked it because I tend to favor fruit desserts, and thought it would provide a break from the typical honey-based treats that are customary on this holiday.  My family loved it and some people even went back for seconds.  My cousin went as far as to say it was a "grandma" dessert, meaning that it was comforting and nostalgic.  I was happy to hear it!

Here's the recipe.  If you choose to make it, I can guarantee that you won't disappoint your guests.

Nectarine Upside-Down Cake

Ingredients (serves 8)
10 tbs of unsalted butter, room temperature

1/2 cup dark brown sugar

4 cups of frozen nectarines (or fresh if you have them), cut into bite-sized pieces

1 1/2 cups of all purpose flour (spooned and leveled)

1 1/2 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of coarse salt

3/4 cup of granulated sugar

2 large eggs

1 tsp pure vanilla extract

1/2 cup of plain Greek yogurt

Directions:

Preheat oven to 325.  Place 4 tbsp of butter in a 9-inch round cake pan (2 inches deep) and melt in the oven.  Remove pan from oven and sprinkle brown sugar evenly over butter.

With 2 double-thick layers of paper towels, press as much liquid as possible out of nectarines.  Skip this step if using fresh nectarines.  Arrange fruit in an even layer in pan.

In a medium bowl, stir together flour, baking powder, baking soda, and salt.  In a large bowl, using an electric mixer, beat 6 tbs of butter on high until light and fluffy.  Add granulated sugar and beat until well combined.  Beat in eggs, one at a time, scraping down bowl as needed.  Beat in vanilla.  With mixer on low, add flour mixture in three additions, alternating with 2 additions of yogurt, and beat to combine.

With a spatula, spread batter over nectarines.  Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour and 10 minutes.  Let cake cool in pan on a wire rack, 15 minutes.  Run a knife around the edge of the pan and invert cake on to a serving plate.  Serve warm or at room temperature.

The Burger Garage - Park that Appetite Right Here

The Burger Garage - 25-36 Jackson Avenue, Long Island City NY 11101
718.392.0424
7 Train to 45th Road/Courthouse Square

www.theburgergarage.com

Closing in on a month right about now, The Burger Garage is a cool, newbie on the LIC dining scene.  Its motto is reconstruction--transforming the old into new, as the space is a converted industrial garage.  I love this concept, and especially when you put it together with tasty, made-to-order burger fare, it's a winning combination.

Atmosphere:
From the outside, The Burger Garage looks like any other burger joint and if you didn't already know of its "industrial" origins, you probably wouldnt've guessed what it used to be. 

But the interior certainly gives more clues, with funky tongue-in-cheek garage decor such as tires, street signs, hubcaps, repair signs and other garage memorabilia that give you a good feel for its motif.  The music is nostalgic and the seating reminds me of a 50's diner with mostly booths and a couple of small tables for two and four.  Overall, it's very cheery, fun and a perfect mix of modern and preserved items. 

Food:
We came for some good ol' greasy spoon food such as burgers, fries, onion strings and milk shakes.  I was impressed that everything is made to order, therefore exemplifying quality and freshness, evident in each bite.

Burgers - With three types of burgers on the menu (beef, turkey and portobello) we tried two - me ordering the turkey and Dan the double beef.  We added all the free fixins such as tomato, lettuce and pickles but also some cheese, which was $.50 extra. 

Both burgers were awesome, mainly because of the excellent quality of meat used.  These patties were tender, flavorful and juicy - and mine incorporated some fresh herbs that I could see marbled throughout the meat.  Just delicious and so fragrant! The bun needed some help, as it could've been fluffier, but overall it reminded me of a Shake Shack burger, which as we all know, is very highly regarded.

Fries and Onion Strings - An order of sweet potato fries and onion strings was just what we craved with our delicious burgers.  I have nothing bad to say about both and would heartily recommend this combination - the sweet potato fries are hand cut and super crispy, while the onion strings have a nice coating of batter that manages to remain crunchy and wonderful.  It's disappointing when onion strings get limp sometimes, but this is far from the case here.

Shakes - I ordered a banana milk shake and Dan got the chocolate egg cream, which was a special.  Yowza! The shake was goooood, with a banana flavor that was ever so pronounced and natural.  At times, the shake was a bit too thick to pass through the straw, but that's just because there were chunks of real banana in it, which is certainly a good thing.

Dan's egg cream was good too and on the lighter side, as it was made up of seltzer water and chocolate milk.  Pretty refreshing and indulgent at the same time - however, an acquired taste.

Service and Cost:
The servers at The Burger Garage are friendly, informative and they provide speedy service.  You first place your order at the counter and then wait for your number to be called, which takes about 5 short minutes.  It's a great fast-food option, except with high quality food and service.

Costs are inexpensive, especially for the caliber of food you're getting:

Burgers - $4.20 - $7.45
Sides - $2.75 - $3
Shakes - $4.75

One other thing to note is that The Burger Garage does a fantastic job accommodating gluten free diets with their gluten free buns.

3 Mmmms

Queens Restaurant Week Releases Its Restaurant List

I recently mentioned that Queens Restaurant Week is almost upon us again, starting on September 20th and going through September 30th (weekends not included).  Partaking in the food fun that goes along with it in year's past, I can comfortably say that Queens Restaurant Week offers excellent value at $25 per person, usually for 3 courses.  In some cases you can even get a 2-for-$25 deal (but that depends on the restaurant).

Recently spotting the full participating restaurant list on QEDC's website, I wanted to share it with you to whet your appetite.  There are over 100 restaurants on the current list, with  detailed deal opportunities coming soon.  Here are some of the ones in particular that caught my eye.

Astoria
5 Napkin Burger - 35-01 36th Street, Astoria NY 11106.  718.433.2727 
Christos Steakhouse - 41-08 23rd Avenue, Astoria, NY 11105.  718.777.8400

Forno Italia - 43-19 Ditmars Blvd, Astoria NY 11105.  718.267.1068
Locale and Lucas Steakhouse - the latter would really be worth checking out, since its everyday prices are pretty steep.  Locale - 33-02 34th Avenue, Astoria NY 11106.  718.729.1980.  Lucas Steakhouse - 34-55 32nd Street, Astoria NY 11106.  718.786.5200
Punta Dura - 41-15 34th Avenue, Astoria NY 11103.  718.721.2137
Zuzies @MIX Cafe & Lounge - 40-17 30th Avenue, Astoria NY 11103.  718.406.9600

LIC
Lounge 47 - 47-10 Vernon Blvd, Long Island City NY 11101.  718.937.2044 
Penthouse 808 at the Ravel Hotel - 8-08 Queens Plaza South, Long Island City NY 11101.  718.289.6101

Forest Hills
Irish Cottage - 10807 72nd Avenue, Forest Hills NY 11375.  718.520.8530
Q Thai Bistro - 108-25 Ascan Avenue, Forest Hills NY 11375.  718.261.6599

Enjoy perusing the list and make your reservations early!

Foodista's Inside Scoop with Ted Allen

For a lot of you, the man pictured above needs no introduction.  But for others who might not be as familiar with him through TV shows such as Chopped, Top Chef, The Best Thing I Ever Ate, and of course, Queer Eye for the Straight Guy, he's Ted Allen, TV personality, cookbook author, food writer, wine connoisseur and everything else culinary. 

I had the opportunity to have breakfast with Ted, along with six other awesome food bloggers, during which he revealed a lot of fun food and entertaining tips.  The breakfast was sponsored by Cascade, (for which Ted is a spokesperson of) in honor of their Best Food Mergers promotion, where participants get to vote for their most popular food pairings that are the hardest to clean.  You can vote here and get Ted's personal recipes for popular and delicious, but also hard-to-clean foods such as spaghetti and meatballs, mac and cheese, and fried chicken and gravy. 

But back to our breakfast with Ted.  We each got to ask him a couple of questions and the setting was pretty intimate and personal, which we all appreciated.  It was great to see what a genuine person Ted is, and his answers really came from the heart--you can see his passion for food and entertaining just pouring out of him.

Here are a couple of video clips from our breakfast that I think you'll enjoy.  Some of the topics he touches on include:

Why He's Passionate About Food - See video

The Foods Ted Isn't Fond Of - See video

Ted's Personal Food Recommendations for Falling in Love with NY - See video

As you'll notice, Ted is a proud Brooklynite and a lot of his answers give insight into his hood.  I definitely related with him about appreciating his local nabe and its wonderful and underrated finds.