I had a chance to catch up on the food scene, and as part of that, I found myself at good ol' San Antonio Bakery 2 on Astoria Blvd. Just finishing a lovely lunch at the Queens Kickshaw (more on that later), I wanted something sweet to fully seal my mid-day food excursion. I remember Meg talking about a cookie she recently tried there, and being that I'm naturally very curious, I popped in to pick one out for myself.
Spongy Caramel Cookie - As you can tell, I don't know the official name for these, but I'm here to tell you that they are dee-licious. Previously trying a similar cookie except for a crunchy/flaky exterior vs. the spongy one I got this time, the latter was a totally different experience. Sure, the filling was the same - a custardy, caramel sauce that I could've eaten on bread in lieu of butter - but the outside sponge cake made it really light. The cookie appears pretty large (as it is) but don't let that fool you, it's totally poppable in one shot. It sort of looks like a doughnut before it's cut open, but I wanted to show you the gorgeous caramel inside. At $2.50 a piece it's not cheap but know that you're getting something interesting and unique that could make a nice snack for you or a great dessert for when you entertain.
3 Mmmms
San Antonio Bakery 2 - 36-20 Astoria Blvd, Astoria NY 11103
718.777.8733
N/Q Train to Astoria Blvd
www.panaderiachilena.com
Also located in an off-the-beaten-path area, one probably wouldn't know to uncover this treasure unless you were with a true Tuscan. We were lucky in this way, as Paolo discovered this piece of history and all its "candy" years ago, when he and Pat opened up Tasty Tuscany.
The most notable part of Calci was the aforementioned Baroque monastery he took us to, which included breathtaking frescoes of religious and secular scenes, opulent halls where the monks gathered and the modest quarters in which they lived. We also had the pleasure of seeing an old pharmacy, which was run by the monks and was still functioning until about 30 years ago. It was all so fascinating and truly unreal to imagine that we were looking at and touching pieces of history originating in the 13th century.
When we got back to the villa, we were pretty tired and took a luxurious cat nap after lunch under some trees, overlooking the beautiful rolling hills of Tuscany. After a dose of R&R, it was back to the kitchen we went to create our 3rd meal.
Cooking Lesson 3 - A Real Taste of Tuscany
Our third cooking lesson was the most involved and took the most amount of time, but we enjoyed every minute of it. After glancing at the menu, we were nearly squealing with excitement for today was the day we'd make fresh pasta. I've made a form of fresh pasta before with my grandmother in Slovakia and I've always had a really hard time rolling out the dough. I was hoping to learn how to do it properly here. But aside from the pasta, there were other lovely dishes we learned--from the stuffed and baked zucchini to a refreshing Tuscan salad and Cantuccini (aka Biscotti)--that by the end of this meal, we were three very happy (and full) travelers.
Handmade Tagliatelle with Sweet Tomato Sauce - Pat did a great job demonstrating the simplicity and the magic behind making fresh pasta. For all of you who are intimidated by this process, I hope this description changes your mind, for you don't need any special equipment or ingredients. All you need is flour, egg and a good roller. While the process was a little time consuming, it was so much fun and we really enjoyed putting our own spin on each batch of tagliatelle - mine were all helter skelter while Angela's and Marjorie's were perfectly straight and beautiful. But in the end it didn't matter, as they all looked gorgeous in our bowls, mixed in with the sweet tomato sauce we made. Here's how you make the pasta:
Ingredients: (Serves 6)
1 egg per serving
Approximately 6 tbs of flour per serving
Directions:
Place your egg in a bowl with 2 heaping tbs of flour. Whisk with a fork until incorporated. Add 1 or 2 tbs of flour, depending on the consistency you get. The goal is to get a firm dough ball where you don't see the yellow in the egg. Continue to beat your dough until you get the desired firm but still malleable consistency.
In the meantime, set a large pot of water to boil.
Kneed the dough with your hand, pressing down and stretching it, but at the same time ensuring that you keep it round. If the dough starts to stick, sprinkle it with more flour.
Then take your rolling pin (flour it lightly) and start stretching the dough by using a steady forward motion. Turn the dough 90 degrees after each roll to make sure you preserve its round shape. Steady the dough on one side with your forearm and work the opposite part of the dough with your rolling pin (i.e. if you are steadying the top of the dough with your arm, roll out the bottom with your floured roller). Switch sides and continue to roll out the dough until its about about 1/8 inch thick or thin enough to eat as pasta.
Fold the dough into thirds (like a letter) and then take your knife and cut into 1/4 inch strips with a fast chopping motion. Unfold the pasta strips so they are long and then cut them in half, as to make them more manageable to eat.
Place the pre-cut pasta into the boiling water and cook for about 3-5 minutes or until al dente. Try one to make sure you are happy with it. Remember, it's always best to undercook pasta, as it continues to cook even after you take it out of the pot.
Drain the pasta and stir in the freshly made sweet tomato sauce. See recipe for the sweet tomato sauce here.
Stuffed and Baked Zucchine - Besides the pasta, this was my other close favorite. It was healthy and hearty, combining all vegetable ingredients such as carrots, onions, the inside of a zucchine and breadcrumbs. Pat wasn't happy with the outcome because she thought the bread we used was wrong, but I thought it was pretty darn delicious. Pat suggests using a crustier bread for the stuffing, but we used a softer Pugliese bread that almost reminded me of potato bread. Additionally to to the amazing taste of this dish, I loved the bite-sized zucchine, as we used small organic zucchine, instead of the larger, darker variety we are used to in the States. I have no doubt that you can find these adorable minis at your local farmer's market or a CSA.
Tuscan Salad - As mentioned yesterday, I was totally smitten with Pat's salads and this one was no exception. A very light, fruity creation, containing plump raisins soaked in Vin Santo wine, thin slices of pears or apples (we used the latter), pine nuts and chunky pecorino cheese, it made me reach for seconds and thirds. Dressed simply with olive oil and balsamic vinegar, it was a most delightful pairing with the stuffed zucchine.
Cantuccini - Essentially the same thing as Biscotti, just named differently and meaning "corners," we had a great time making these. Just for fun and for variety, we created 2 types including a classic version with lemon zest, almonds and anise seeds, while in the other, we ditched the last ingredient and added dark chocolate chunks. Since I'm such a chocoholic, I thought I'd enjoy the chocolate chip cantuccini more, but I actually preferred the more classic version because of its clean taste and a hint of something intereting at the end of each bite, which came from the anise. Yum!
While my Tasty Tuscany experiences will come to an end with this post, I will continue coverage about my Italian adventure later in the week with some Florentine and Venetian restaurant reviews. Stay tuned...
Our second day in Tasty Tuscany proved just as fruitful as the first - if not more. During the day, we visited a quaint town called Certaldo, whose most famous resident was Giovanni Bocaccio, an author and poet whose most notable contribution was his skill with language and particularly dialogue. We visited a local cafe named in honor of this literary master, during which we had some pretty spectacular looking (and tasting) cappuccino. The cafe, Bar Bocaccio is in fact known for its flowery cappuccino designs, and Paolo told us they've even won some accolades for it. I can see why - just take a look at the beauty below.
But now...on to cooking!
Cooking Lesson 2 - A Mediterranean Dinner
When we returned to our villa for our second cooking lesson with Pat, we were excited to find out that the dishes we were about to make had Sicilian roots. Pat explained that this region is mainly what Italian-American cooking is known for - tomato sauce, olives, seafood and of course pasta. One of the dishes below, the chicken, was invented by Pat and she's quite proud of it, as she should be--it was vibrant, interesting and most importantly, it tasted molto bene.
Penne Coi Broccoli Alla Mediterranea - Since I'm completely partial to pasta and sometimes get bored with meat, I was really looking forward to making this. It proved to be my favorite dish of the night, mainly because it was totally different from what I'm used to--containing a vegetable-based pasta sauce with hints of garlic, spicy chili peppers and black olives. The main vegetable in the sauce was a broccoli/cauliflower hybrid (see first picture above), which looked like something out of a fantasy flick. Its saturated neon green color and gorgeous spirals made it almost too pretty to cut into, but once we decapitated it, it made the most delicious pasta sauce. I'll even share the recipe with you:
Ingredients (serves 6)
1 large head of broccoli/cauliflower hybrid (you can get this at your local farmer's market)
4-6 anchovy fillets
2 cloves of garlic, pressed
A pinch of hot chili peppers
20 black olives
1 cup of parmesan cheese
Salt and extra virgin olive oil
Short pasta such as penne, ziti, fusilli
Directions:
Cut up the broccoli/cauliflower hybrid into small pieces - simply separate the florets with a pairing knife. Then make a paste out of the anchovy fillets by pressing them with the top of your chef's knife, then chopping them into small pieces, and once again pressing them with your knife.
In the meantime, blanch your broccoli/cauliflower in boiling water and then put it immediately in cold water to shock it. Use the water in this pot to cook the pasta of your choice.
Place the prepared anchovy paste into a large, hot skillet, preheated with olive oil (and butter too if you want). Add the garlic and mix frequently so as to not burn it. Add the broccoli/cauliflower hybrid and stir well, letting the mixture cook for a few minutes until the broccoli/cauliflower softens. Next come the olives and the chili peppers. Let the mixture cook for about 10 - 15 minutes, stirring once in a while. Add a ladle of the water, which you used to cook the broccoli/cauliflower to thin out the sauce. Cook for another 10 minutes until it thickens up.
Toss the broccoli/cauliflower sauce with the cooked pasta, stir in most of the parmesan cheese, but save a little bit for the topping.
Chicken Alla Siciliana - Pat made up the recipe for this dish and we were impressed with it. Not only was it a versatile meal that could be made with a different protein (even fish), it also incorporated inventive ingredients that surprisingly went well together. If I tell you that we mixed sun-dried tomatoes with raisins, black olives and pine nuts, you might question our choice of ingredients, but I want to assure you that the mix of sweet, savory and crunchy sent our tastebuds on a most exciting trip to the Mediterranean coast.
Orange and Fennel Salad - I often marveled at Pat's creativity with salads. These were no ordinary leafy greens, tomato, pepper, cucumber combos, Pat's salads always incorporated something interesting, unexpected and delicious. This fennel salad was most refreshing, paired with bite-sized orange chunks, those lovely, sweet black olives and lots of parsley. It tasted like a cheery springtime dish, and I could very well see myself eating it for lunch on a comfortable, warm day.
Drunken Pears in Vanilla Ice Cream - A common thread in all our cooking last week involved using a lot of local wine. That's why I wasn't surprised to see that the recipe for this dish called for the inclusion of Tuscany's signature, Chianti wine. Used to make a sweet, syrupy reduction, which was further flavored with wine-soaked raisins, dry ginger, cinnamon, honey, cloves, nutmeg and brown sugar, it was then poured over the softened pears, which were also topped with creamy vanilla ice cream. The juxtaposition between the warm and cold was most welcome, and the ice cream was particularly needed to cut the sweetness of the Chianti reduction.
Stay tuned for tomorrow's menu when we really take a bite out of Tuscany.
Each day would start with a nice, light breakfast of yogurt, cereal, fresh fruit and a dessert from last night's dinner. We'd take about an hour, eating luxuriously, taking our time to wake up and by the end exchanging fun stories and always some laughs.
Then, we'd spend the day with our host Paolo, who each day took us on unique arts & culture excursions to various regions in Tuscany. Whether a visit to the beautiful Volterra, the home of the ancient Etruscans or a quaint little artists town called Certaldo, there was always something interesting and cultural to absorb. We quickly came to see that Paolo, a very well connected individual, always uncovered a neat little find or a piece of "candy" as he'd call it. And we were eager to eat em up, one piece at a time.
Our excursions with Paolo were followed by a nice family lunch after which we had some time to relax. Shortly after that, it was cooking time. Our time to spend in the kitchen with Pat, a free-spirited Italian food extraordinaire who taught us more tips, recipes and delicious "candies" than we could swallow.
A set menu was presented to us each day, consisting of about 3 (sometimes 4 dishes). Pat would start by talking a little bit about each dish and where it came from, often revealing to us the nuances of each Italian region that we gained inspiration from. During our first cooking lesson, we took a page out of Piedmont.
Cooking Lesson 1 - A Dinner from Piedmont
Our first cooking lesson was inspired by the Italian region of Piedmont, which is located up North near Mont Blanc, Pat's hometown. Since the region is privy to colder weather, its cuisine properly reflects that through its hearty stews, roasts, potato dishes and other starch-based foods. Our Piedmontese dinner included:
Brasato al Chianti (Beef Roast with Chianti-based Sauce) - We worked with a nice sized piece of beef roast for this, which we braised in a local, organic Chianti wine for about an hour and a half. We could've done it for longer and Pat suggests marinating the meat overnight in spices such as cloves, cinnamon, rosemary and thyme, but we did the quicker version of it in our class. Besides the Chianti, we also used chunks of onions, celery and carrots, which we also cooked with the meat and later pureed into a gravy that we poured over the roast. The result was a tender, comforting and juicy meat dish that's wonderful and comforting, especially on those unseasonably cold days we're having.
Potato Ring - At first, I couldn't imagine what this would be - it sounded simple yet also foreign to me. Consisting of three different colored (and flavored) potato layers that were stacked in a bundt pan, the dish was very innovative and also obvious in hindsight. I loved that about Tasty Tuscany...always introducing us to something new, but also something simple enough to recreate at home. I'll tell you how we made this:
Ingredients (serves 8-10)
About 3 lbs of russet potatoes
1/2 cups of tomato sauce (1 can of raw peeled tomatoes)
1 cup of finely chopped parsley
1 clove of garlic, pressed
1 cup of parmesan cheese
Nutmeg
2 tbs of butter and 1 more tbs for the mold
2 tbs of breadcrumbs
Directions:
Preheat oven to 375 degrees.
Cook the potatoes in their skin. Let them cool slightly and then remove the skins. Put the potatoes through a press or a ricer to finely mash them and flavor with salt and butter. Stir the mixture with a wooden spoon and make sure you get a nice smooth consistency.
Divide the potatoes in thirds and move each one to a separate bowl. Each bowl will be flavored differently. In the first bowl, add the finely chopped parsley and mix well. In the second bowl, add the freshly made tomato sauce (see Tasty Tuscany's recipe here) and in the third bowl, add the pressed garlic and about a 1/4 tsp of grated nutmeg. You can add some parmesan cheese too if you like - it'll melt nicely.
Take the bundt pan and line it with the room temperature butter. Make sure you get the butter in all its crevices, so the potatoes don't stick. Then take your breadcrumbs and sprinkle them all over the inside of the bundt pan - they will stick to the butter.
You can now layer your potatoes. Start with the tomato layer and make sure you even it out with a spoon; then do the same thing with the parsley layer and then top it off with the garlic/cheese/nutmeg layer. Bake for about 40 minutes.
Remove from oven and let cool for a few minutes (about 15 minutes). Flip the bundt pan onto a flat, oven-safe plate and remove the potato ring. You will see the pretty colored layers on the outside. Right before you are ready to serve this, sprinkle it with more parmesan cheese on top and pop it into the broiler for about 3-5 minutes or until the top is nice and golden brown. Let cool for about 10 minutes before serving.
Brutti e Buoni (Ugly but Good) - The name of this dessert cracked me up, but it also represents one of life's great lessons - not all beautiful things are good, as sometimes the ugly ducklings are the real prize. Well such is the case with these rustic hazelnut cookies, which are made up of only 3 ingredients - hazelnuts, sugar and an egg white. They're dropped onto a cookie sheet in a free form fashion, and what comes out is something truly wonderful - soft little, cloud-like meringues that end each bite with a nice crunch.
Tomorrow...I'll cover my second cooking class which is inspired by Sicily. Stay tuned...
516.570.0915
www.bee-organic.com
Attending foodie events certainly has its benefits - not only because you get to taste some pretty amazing food in a very high-end, lovely atmosphere, but you also get to meet a lot of cool foodies.
Last week's Pooja Mottl lunch allowed for just that, as I met a spunky, vibrant woman, Stephanie who also happens to be the consulting chef at an organic, health eatery called Bee Organic, in Great Neck, Long Island.
Immediately drawn to Stephanie's strong and lively spirit, I was eager and willing to find out more about Bee, which I was already a bit familiar with. Graciously inviting me for lunch one day, I accepted the invitation and headed over for what turned out to be a very filling and delicious experience.
Atmosphere:
Located in Great Neck, Long Island, which is on the border of Little Neck, Queens, Bee Organic is conveniently positioned on Bond Street, just a few short steps from the train station. Its exterior is blue and yellow and features a sweet honey bee, representing its clever title, which is a nice play on words.
The interior is bright, airy and generally very zen. They use a lot of natural woods in their furnishings and the warm yellow and deep red wall color scheme works well to evoke feelings of comfort and relaxation. I like that the seating is a bit non-traditional, consisting of various sized tables and even a bar in front for guests who are eating or drinking solo. You'll find that this organically laid-out space evokes a friendly vibe and cross conversation between diners isn't uncommon. During my visit, I met a handful of lovely people who were too happy to exchange a few pleasantries. As a solo eater, I appreciated the interaction.
Food:
Just like its name suggests, everything at Bee Organic is...well organic. I can't speak more highly about the gorgeous fresh vegetables used in everything and other high quality goods such as fair trade coffee and tea, raw non-dairy and gluten free products and more. I indulged in a what I believe was a balanced, healthy lunch filled with lots of vegetables, fruits and protein.
Salad - As soon as I spotted the fresh greens in the kitchen (including kale, collard greens, sprouts, celery, etc), I got really excited. I knew this wasn't going to be some sad, wilted salad and I prepared myself for a hefty helping of super foods. The salad contained everything I just mentioned and more including orange segments, slivered almonds, fresh dill and a simple olive oil and black pepper vinaigrette. I liked that the greens were cut into bite sized pieces, which made it pleasant and easy to eat.
Veggie Burger - Next came the veggie burger, which was my favorite part of the meal. Substantial in size and flavor--boasting some nice spice--this burger absolutely held its own. Instead of the puny, gray patties that try to pass for a burger, this one was colorful, vibrant and really filling. The fact that it came on a gorgeous Orwasher's whole wheat bun also made this more of a meal rather then just one component.
Potato Cake with Collards & Roasted Cabbage - In honor of St. Paddy's day, I really wanted to try this dish, especially because it incorporated an ingredient which I love - cabbage. A lot of people don't eat this vegetable on a normal basis, but in the Eastern European culture, cabbage is a staple. Bee Organic's version was excellent - a large piece of white cabbage that was sauteed and lightly seasoned with salt and pepper. The best part of it was the texture, as it was soft enough to bring out its sweetness but still toothsome enough to preserve its freshness.
The potato cake, which was also on the plate was a yummy side (in actuality, I think the cabbage was the side but I viewed it as the primary component), with a soft interior that rested on a bed of braised collard greens, which were far from bitter. The potato cake was further dressed with mushrooms and a thick gravy that further brought life to a simple potato dish.
Yogurt Parfait - A great way to end this wholesome meal, the yogurt parfait was a simple, delicious dessert alternative. Made up of a simple vanilla yogurt, good quality granola and fresh fruit such as juicy strawberries and blackberries, it was a nice way to bring some sweetness to your palate without eating too rich cakes, cookies or creamy desserts.
Service and Cost:
Since the staff at Bee Organic is pretty lean, you'll get personal attention from its owner, Elena as well as from Chef Stephanie. If you ask, you'll get the inside scoop about their hand-picked products as well as the natural and organic philosophies of each carefully thought out dish. Since this attention is so evident, I observed that Bee Organic enjoys a lot of visits from loyal customers, who the staff knows by name.
Prices are moderate and considering the quality and the organic nature of the food, I think they're quite fair.
Juices - $2.50 - $6.50
Salads - $7.50 - $9
Tartines - $6.95 - $9.50
Soups - $5.95
Eggs - $3 - $5.95
Dessert - $2 - $5.95
3 Mmmms
Image by tastytuscany.comJust because I like to keep you informed about my latest and greatest food adventures, I thought you should know that I'm currently in Palaia, Tuscany. Spending my time in a bed & breakfast cooking school, run by an Italian couple, Pat and Paolo, I hope to bring you up to speed about my Italian food adventures. Here's a little taste of what you can expect in my future posts.
Foodista in Tuscany - What I'll Learn to Make:
- Fresh tagliatelle- Stuffed and baked zucchine
- Brutti e Buoni (not yet sure what this is - can you guess?)
- Risotto with pumpkin and mushrooms- Chicken alla Toscan- Crostata with figs and rosemary
- Stew with mushrooms- Potato rolls with saffron and more!
Depending on how much of a digital connection I'll get, I'll try to report each day about the wonderful foods and customs I'm experiencing. Until then...I hope I've whet your appetite. Ciao!
Having already been there for drinks on the first weekend it opened, Astor Room seemed like a promising option for brunch, as the quality standard seemed to be high and we really enjoyed our sophisticated cocktails last time around. However, I'm sorry to report that brunch was a most unsuccessful happenstance and one I'd like to not repeat again. I will absolutely give this place another try when they iron out their kinks, but for the time being, I'm going to lay low. Here's what happened:
Service:
For those of you who read by blog on a regular basis, you know that this section typically comes at the end of my reviews. However, I thought it important to start with it here, as this is where the real problem lied.
From the very beginning, we felt that something was off, sitting down with no menus and no waitstaff in sight. After about 15 minutes of chatting, we still had no menus (but we did have water), so we flagged down a waitress and finally got a peek at the food offering. It sounded lovely and it was fairly priced too. We each chose our dishes (which came with a mimosa or a bloody mary) and couldn't wait to receive them. But there was a problem - no one was there to take our order. After waiting another 15 minutes to capture someone's attention, we managed to order. Phewww. Coffee came in the meantime, which was lovely and strong but our food came about an hour after. Yes, an hour. Before I turn this into a complete b*tch session, I will say that in the end, our full meal was comped (see picture of the check above). We appreciated the gesture and the responsibility that the restaurant took, but it was still a bad experience. I'd advise you to wait a few weeks before taking the plunge and trying brunch. But when you do try it, here's what you can expect.
Food:
I liked seeing a nice variety of comfort foods such as fried chicken and waffles, bourbon brioche French toast, chicken-fried steak and eggs and these wonderful little donut holes that seemed to be selling like hot cakes. We each ordered a different dish in hopes of trying each other's food and also split a house-made pastries platter, while we waited for our entrees.
House-made Pastries - The manager offered us a house-made pastries plate while we painfully waited for our food to come out. Good thing too because we were starving and lunged at the pastries like vultures as soon as they came out. Consisting of a variety of little goodies such as scones, muffins, danishes and banana bread, each one was as delicious as the next and slightly warm too, which was a plus. I loved spreading the slightly melty honey butter on each pastry, which made it a touch more sweeter and luxurious.
Bourbon Brioche French Toast - Sounding absolutely delightful, I ordered the French toast, as after all, it's one of my brunch favorites. I was sad to see that it came out about 10 minutes after everyone else's, which made everyone (including me) feel awkward. After I received it, I was deflated to see how burnt it was (see above picture), but I didn't have the heart or the patience to send it back so I just dug in. It wasn't great or horrible, just sort of mediocre and a pure necessity at that point since I was so hungry. I did enjoy the fresh cream on top but I think they overdid it a bit with that.
Other Entrees - I had a bite of Peter and Sonya's dish, which were pretty good but nothing spectacular. Peter ordered the spinach and goat cheese omelette, which came with hash browns and a mixed salad. It was pleasant and the eggs were cooked well.
Sonya went with the chocolate chip pancakes, which were slathered in a rich peanut sauce and had a large piece of peanut brittle on the side. I tasted the latter component and really liked it, on top of the fact that I'm not crazy about peanuts. Sonya agreed but said that in terms of the pancake, there were hardly any chocolate chips inside, and she felt she missed out.
Moses got his usual, "Eggs Beni" as he calls it, or Eggs Benedict, how the rest of us call it :) He said it was a good, classic dish, and the stuffed tomato on the side was a nice bonus, but that overall it didn't make him swoon. *shrug*
Drinks - We all ordered mimosas, which came with the brunch dishes. They were strong and delicious and made with pulpy OJ--we received a complimentary round to compensate for our long wait. While the gesture was much appreciated, on an empty stomach, you can imagine how we reacted.
The coffee was really good too, and I think they use Lavazza, which is a high quality Italian coffee. It was strong and delicious, and I was happy to see that free refills were offered.
Cost:
As you already know, our meal was comped, which we were thankful for but we also felt it was justified.
If you are paying (and getting satisfactory service) you can expect the following:
Entrees - $8 - $15
Desserts - $5 - $7
Sides - $6
1 Mmmm
The Astor Room - 34-12 36th Street, Astoria NY 11106
718.255.1947
N/Q Train to Broadway or M/F Train to Steinway Street
www.astorroom.com
I arrived in the middle of the day to find the place nicely populated, with sporadic tables filled with people enjoying their sweets.
My eyes immediately settled on the pretty display case. Everything was intricately arranged and looked elegant - from cupcakes to tarts, cakes and cookies, it all looked inviting. After some deliberation, I came to a decision and chose the following goodies:
Apple/Hazelnut Tart - I'm a sucker for apple desserts and this one was also paired with one of my favorite nuts. Overall, this dessert was as delicious as it looked and my favorite aspect was the soft/crumbly topping made with hazelnuts. I liked that some of the hazelnuts remained chunky, indulging your mouth in some nice crunching action. The apple component was yummy too, tender and not overly sweet, just the way I like it.
Oatmeal Cherry Cookie - Since I've never had an Astor cookie, I just had to try one with dried cherries and oatmeal. Immediately I saw the harmony in this combination, as the slightly sour taste of the cherries complemented the earthiness of the granola. This treat was crunchy on the outside yet remained chewy on the inside - surely the sign of a good cookie.
Service and Cost:
I was served by a very friendly employee whose attitude was very sweet, just like the goods he was selling.
Both treats mentioned above amounted to $6.23 - not cheap but the quality outweighs the cost, I think.
3 Mmmms
Astor Bake Shop - 12-23 Astoria Blvd, Astoria NY 11102
718.606.8439
www.astor-bakeshop.com
When we got there, the place was absolutely buzzing - so much so that we had to wait about 15 minutes for a table, which wasn't that bad in hindsight. The place was packed at the seams - no empty seats at the bar, the long communal table up front completely occupied and the waitstaff was certainly working for their tips, running around like busy worker bees.
We were lucky enough to score a booth by the window. It was hard to hear one another, per my above mention of the activity going on, but nonetheless, a great time was had. Here's what we ordered:
Gravlax Pie - I had a hard time deciding between this, the seafood cobbler and a marrow sandwich. Our gracious waiter highly recommended the Gravlax Pie so I took his word for it. Wow, and am I glad I listened. While I couldn't really picture what a gravlax pie would look like, the beautifully composed plate of vibrant colors and amazing textures surpassed anything I could've imagined.
The actual "pie" was made of a flaky, buttery crust that was easy to break into, revealing a creamy interior filled with potatoes. Topped with smoked salmon (or gravlax), a heaping scoop of velvety creme fraiche and fish eggs, it was the most intricately composed and well rounded salmon dish I've had to date. All the flavors and textures worked perfectly together to create a little piece of Scandinavian heaven in your mouth. Although I absolutely adored this dish, lactose sensitive friends should beware, for it's not easy on the tummy. But so worth every bite!
Cheeseburger - Anthony ordered the burger, which contained a mixture of beef and lamb, cheddar cheese, grilled onions and pickles. While I didn't try it, he finished it to the last bite and said it was one of the better ones he's had lately. He also revealed his best of the best burger of LIC, which is found at the most unusual locale. I won't reveal it now but rest assured that I'll give it some properly-paid attention soon.
Iced Tea - I also got a simple iced tea, which was very well made and came in a very cool-looking glass that reminded me of a glass version of this. It tasted fresh brewed and didn't need any kind of sweetener.
Service and Cost:
Given the hectic atmosphere today, the service was still very much on-point. We were served quickly and I definitely felt that our waiter paid enough attention to us. He was quick with the check too, which was appreciated.
Costs are moderate to a little pricey with my entree at $16 and Anthony's at $12. Total including tax and tip was $38.
3 Mmmms
M. Wells Diner - 21-17 49th Avenue, Long Island City NY 11101718.425.6917
7 Train to Hunters Point Avenue
mwellsdiner.com/
Ever heard of the expression "what's old is new again?" Words to live by, I think, as I often find myself falling in love with something old, refurbished, recycled, vintage - whatever you want to call it. We know that the old but good comes back to us in all aspects of life including in ways of thinking, fashion, speech, music & art, and undoubtedly with food. And that's why I'm here to tell you about an old idea of food barter, which developed into a new concept that I think you'll enjoy. It's called QueensSwap.
What's QueensSwap?
QueensSwap is a bi-monthly event that brings together passionate food enthusiasts, bakers, cooks, foragers (I think you get the hint) to barter (or swap) quality, homemade foods. The primary mission of the group is to not only share in the communal bounty of our culinarily rich region, but to also introduce each other to new tastes, smells, cuisines - and to meet one another.
Who's Behind QueensSwap?
Inspired by the passion of my good friend and We Heart Astoria colleague, Meg, QueensSwap is a harmonious collaboration between three ambitious and food obsessed women:
MEG, writer of Harmonious Belly blog, We Heart Astoria blog, and a staunch believer in the slow foods movement
CHARLENE, founder and editor of The Redhead Said, strategy extraudinaire and passionate baker
ME, your Foodista. I won't talk about myself - that would be embarrasing :)
Meg's inspiration behind this group came from the BK Swappers who run a successful food swap program in Brooklyn. Run by two awesome chicas, Brooklyn Homesteader's, Meg Paska and The Hip Girl's Guide to Homemaking, Kate Payne the group has been around since last year, holding a handful of wonderful events, the next one happening in April.
To find out about the intricacies behind food swapping, check out this recent New York Times article.
When Will QueensSwap Start?
Our very first food swap event will take place this May. Location and details to come, but get ready because it's going to be awesome and filled with lots of goodies.
How Do I Find Out More About QueensSwap?
Follow our steady progress on:
Facebook
Twitter and a website that's coming soon
Excited for you to join us! In the meantime, please chime in and tell us about the foods you'd love to swap. We're all ears...
Image by stpatricksday2006.blogspot.com
St. Paddy's Day is here! What a perfect excuse to wear my favorite color and to drink and indulge in hearty, feel-good Irish beer and grub. Here's my personal round-up that I hope you'll find useful when deciding how to celebrate. Cheers!
The Quays - A wonderfully traditional pub, they'll celebrate with a menu of corned beef and cabbage, live Irish music and as always, their dirt-cheap drinks including beer (Guiness is $4.75, pints of Coors are $3 and a can of PBR is just $2.50). 45-02 30th Avenue, Astoria. 718.204.8435
Sweet Afton - Promising a social, contemporary vibe, there's a reason this bar is nicknamed The Astoria Local. Their St. Paddy's celebration starts at 2 p.m., complete with Irish music, all-day Irish Breakfast Roll service and their crafty drinks. While the drinks won't be specially priced, you can't go wrong here - either with a good quality beer or a specialty cocktail. 30-09 34th Street, Astoria. 718.777.2570
Cronin & Phelan - The epitome of Irish tradition, Cronin & Phelan will no-doubt be celebrating with a special menu full of delicacies such as bangers and mash, sheppherds pie, corned beef and cabbage, Irish lamb stew and more. See complete menu here. Wash any of these yummies down with a classic Guinness. 38-14 Broadway, Astoria. 718.545.8999
Sunswick - A fun, dependable place that's always up for a good time, Sunswick will ring in this holiday with a full Irish menu and all day drinks specials on beers and cocktails. 35-02 35th Street, Astoria. 718.752.0620
Ditmars Station - As its name suggests, this conveniently located bar is throwing a partay, complete with a special St. Paddy's Day menu and specials on beers and shots. You can literally hop off the N/Q and be in your seat drinking away in a matter of minutes. 22-55 31st Street, Astoria. 718.777.1177
LIC Bar - Going all out for this holiday for LIC Bar means live music from 5 p.m. - 10 p.m., FREE Irish food (think corned beef & cabbage) and a full offering of delicious brew (including microbrews). 45-58 Vernon Blvd, LIC. 718.786.5400
Studio Square Beer Garden - Always up for a party, Studio Square will put on quite the shin-dig with $2 shots of Bushmills Irish Whiskey, $15 pitchers of Blue Moon or Abita Light and a special corned beef and cabbage dinner special. Enjoy! 35-33 36th Street, Astoria NY 11106. 718.383.1001
Astoria Brewhouse - A solid place to hang your hat, they'll be celebrating with live Irish music by Tyrone Noonan from 7 p.m. - 10 p.m. not to mention special beer promotions, an Irish menu with Irish stew made with Guinness, corned beef and cabbage and more. 28-50 31st Street, Astoria NY 11102. 718.728.0050
Mad Donkey - This lively joint kicks up their feet with all day music including a DJ and live music by The Flynns, a special Irish menu and some pretty awesome drinks specials including $20 buckets of Magner's Cider (my fave!). 32-07 36th Avenue, Astoria. 718.204.2070
Mojave - Even though it's far from Irish, this Southwestern eatery and bar sure knows how to celebrate with $5 baby Guinness, $6 Jameson or Bushmill shots as well as their special St. Paddy's Day drink, the Four Leaf Clover Sangrita. Ay! 22-36 31st Street, Astoria NY 11105. 718.545.4100
What's on the menu, you might wonder? Exquisite and eccentric food that's not for the faint of heart, but also promises to tickle the curiosity of adventurous foodies. Manhattanites & Brooklines - now would be a good time to dig up that passport of yours and cross the Queens border.
During your visit, you can expect some of these and other unusual (and tasty) specialities, according to a recent write-up I scouted in Tasting Table.
Whelks (a type of sea snail) with blood sausage
Veal brains
Marrow
Peking Duck 3 Ways (visit the bank for this one, it's a whopping $135!)
Banana Cream Pie (ok...not original at all, but still enticing)
Give these peculiar plates a try and see what everyone's talking about.
M. Wells Diner - 21-17 49th Avenue, Long Island City NY 11101
718.425.6917
7 Train to Hunters Point Avenue
mwellsdiner.com
Last week, I was invited to join a special invitation-only media luncheon hosted by Natural Foods Chef, Fitness & Sports Consultant and Healthy Living Advocate, Pooja Mottl. I was intrigued to check this out for many reasons - a). I often seek to find ways to incorporate healthy and wholesome foods into my diet b). I was highly intrigued about the prospect of a personalized lunch served in an amazing venue, The Architects & Design Building and c). I was looking forward to meeting my fellow media counterparts - bloggers, writers, and other creatives.The luncheon was held in honor of Pooja's newly-launched website, poojasway.com, which is a great resource for well-rounded healthy living - including tips and commentary about food, exercise, as well as mental and physical health. I found it especially useful from a female perspective, showing you that busy urban women, faced with many daily tasks throughout the day can incorporate health into their repertoire.Overall, I was impressed by Pooja's knowledge and her approachable demeanor. The luncheon allowed for food demos and a Q&A with Pooja, which definitely left me with valuable take-aways. Here's a bit more about the food and the lovely surroundings in which this event was held.
The Venue:
Held at the Miele Manhattan Gallery in the Architects and Design building, the venue for this lunch was elegant, contemporary and provided the most amazing view of Manhattan. Besides the beautiful stainless steel kitchen appliances that conjured up a real-life image of a dream kitchen, the dining area was equally impressive. Two medium-sized communal tables, set with gorgeous sage place settings and colorful flowers further communicated the elegance and the quality of the meal we were about to enjoy.
I liked that the dining room tables provided us with a prime view of the kitchen, which was airy and accessible. Pooja was busy working away in this area, and it was cool to see that it was her (along with a small team) that prepared our lunch, thus giving this event and Pooja herself much deserved credibility.
My Dining Companions:
Mixing and mingling with my fellow media colleagues was just as much fun as experiencing Pooja's cuisine. I'm happy to say that I met with some lovely people, making new friends and catching up with some old ones too. Friends such as...
Kristina from The Girls Who Eat
Stephanie from Lettuce in Love, The Long Island Examiner and Bee Organic
Jennifer from Martha Stewart Radio
Amie from The Healthy Apple
Yvo from The Feisty Foodie and more...
The Food:
The lovely lunch we were treated to was so enjoyable - not only because it tasted good, but it left me feeling good. Too often after eating a large lunch, filled with creamy foods, I feel unsettled or uncomfortable for the rest of the day. I was excited that Pooja's food was gentle on the belly and didn't weigh me down.
Toasts with Tamarind Date Chutney - This elegant starter looked amazing and packed a punch in flavor, with ethnic notes from the tamarind and a cooling dairy-free raita that's often used in Indian cuisine. I loved that the little toasts were crunchy but still not so toothsome that they hurt your gums. The juxtaposition in flavor between the chutney and the raita (strong vs. cool and mild) was a wonderful way to wake the palate.
Carrot-Ginger Soup - Another, more substantial starter was this beautifully tinted soup, which looked thick and creamy but didn't contain cream. Instead, tofu and miso paste were substituted, helping make digestion a cinch. The carrot flavor was pronounced and sweet with a hint of that ginger spiciness at the finish. I would love to get the recipe for this soup and make it at home - especially for my "lactose-challenged" friends :)
Wild Salmon Patties and Jicama/Basil Salad - The main course consisted of sauteed wild salmon dill patties that also included a tofu binder and a citrus aioli on top. Even though I was really rooting for this dish, I just didn't care for it at all. The dill was overpowering and I wasn't in love with the fish itself. I took a few bites and then continued to eat just the side salad, which was simply amazing.
Made of crunchy jicama (aka Mexican potato), peppery radicchio, fragrant basil, beautiful dark blood oranges and a simple oil/citrus vinaigrette, the salad was refreshing, sophisticated and super healthy. I loved the contrast in flavors and textures - from bitter to sweet and from soft to crunchy. The latter component came from a modest sprinkling of toasted, whole hazelnuts, which added a delicious, earthy element.
Vanilla Cake with Hazelnut Cocoa - Once again an au-naturale dish (not dairy free since it's made with butter), it was still fair on the tummy. The cake itself was moist, airy and interestingly paired with a thick hazelnut cocoa cashew frosting. It tasted like Nutella but slightly more chocolatey and less thick. The crunchy hazelnuts (not cashews) on top added something special in terms of taste and texture. I swore to myself that I wouldn't finish this generous piece, but it was so good that in the end, I couldn't keep that promise.
To learn more about Pooja's food and her healthy living philosophy, visit her newly-launched site, poojasway.com
Consisting of seeded cherry tomatoes, red onions, garlic, fresh rosemary and goat cheese, the frittata was an earthy, healthful and filling meal. We enjoyed it quite a bit after taking an active Zumba class prior to it. Even though we're all bread freaks in my family, I opted to pair the frittata with a simple side salad of baby arugula, tomatoes, rustic pieces of burrata cheese, topped with olive oil and pepper. Not only did it make for an elegant brunch, it was quick, easy and versatile. After completing the frittata the night before, I refrigerated it and popped it into the microwave for about a minute and a half before serving it. It totally did the trick and my guests seemed impressed. Pheewww...
Here is the recipe I followed. Instead of using cottage cheese, I substituted with 2 1/2 tbs of good quality goat cheese, and frozen mixed veggies were subsituted with fresh cherry tomatoes. It was yuuummmy.
Veggie Frittata Recipe
Queens Comfort - 40-09 30th Avenue, Astoria NY 11103646.597.8687
N/Q Train to 30th Avenue
www.queenscomfort.blogspot.comAfter hearing some pretty darn wonderful things about Queens Comfort, I could hardly contain my excitement when my We Heart Astoria colleague and friend Meg suggested we try it. Mackenzi, our other partner in crime joined as well, and we indulged in a deep fried adventure of comfort food that made our bellies and our spirits happy.
Atmosphere:
Just like its name suggests, the surroundings at Queens Comfort are...well comforting. A warm, nostalgic feeling overcomes you when you set foot inside its cozy dining room. Rustic wooden tables that are set up in a communal format evoke memories of a large family meal, meant to be shared with the ones you love. Old photographs, vintage Americana accessories and exposed brick walls make the vibe laid-back and casual, making it clear that at Queens Comfort, tradition is king.
Despite the social atmosphere, we noticed a few diners sitting solo, enjoying their meal with a good book or an e-reader of choice (that part quickly brought us back to reality).
Food:
The simple yet mouthwatering menu set our tastebuds aflutter. Each of us having distinct preferences made us choose very different dishes.
Fried Green Tomatoes - An easy consensus for us, we couldn't wait to try this appetizer. It's hard to find good (or any for that matter) fried green tomatoes in NY, and the last place I had them was in Austin Texas, where they totally rocked my world. I have to say that Queens Comfort's far exceeded my expectations - they were substantial in size and had a wonderful crispy (but not oily) exterior and a nice firm and slightly tangy interior. Served with a side of goat cheese remoulade, this elegant sauce elevated the dish from country to chic.
Skillet Fried Chicken - Although I was at first hesitant to order the fried chicken, as I'm often disappointed by its oiliness, in the end, I couldn't be happier with my decision. Sandwiched between a flaky, buttery, sweet, salty and smoky maple/bacon biscuit, the chicken represented comfort raised to the nth level. Made of surprisingly juicy white meat, the chicken was battered in a thick flour and egg coating that also had a generous amount of hot sauce incorporated into it. This latter component made the chicken slightly spicy but not overwhelmingly so. Simply put, this classic country dish was done right, and I'd be surprised if a Texas granny worth her salt didn't agree.
Other Comforting Dishes - I had a bite of Meg and Mackenzi's food too and was generally impressed. Meg ordered the smoked pulled pork in Stumptown BBQ sauce, which looked incredible but was slightly lacking in flavor. This might just be a personal preference, but I like my pork on the sweet side and this version didn't reflect that.
Mackenzi's baked mac 'n cheese was delicious and boasted a well-done top coat that was nice and golden brown. The pasta was cooked properly and oozed with chedda.
Drinks - Even though this food begs for good ol' fashioned brew, we shared a bottle of vino, which I brought over. Because Queens Comfort is still BYOB, I encourage you to bring over your favorite beverage and they'll serve it to you graciously.
Service and Cost:
Generally the service was very good and quite personal. I enjoyed the playful banter we had with our waiter, but at times I felt that he didn't know quite as much about the menu as I'd hope. I didn't hold it against him, as I'm sure the staff is very much still learning everything and I expect this aspect of the experience will be polished soon.
Prices are wonderfully affordable and include the following:
Sandwiches - $7.50 - $8.50
Snacks - $3 - $7
Soups - $6
Dessert - $1.50 - $2.50
3 Old Fashioned Mmmms
