718.777.0913
M/R Train to Steinway Street
www.thequeenskickshaw.com
As many of you enthusiastic Astorians may know, a new specialty coffee shop opened up just last weekend, not far from the Steinway Street subway stop. This new awesome place is called the Queens Kickshaw, which specializes in free-trade coffee, provided by a small, local supplier called Coffee Lab Roasters. But besides all the interesting brew, their offering also includes a grilled cheese menu like you've never seen before.
Atmosphere:
The Queens Kickshaw occupies an old space that's been refurbished and remodeled but at the same time preserved. Located in a heavily trafficked area near the Steinway Street shopping neighborhood, it's a welcome addition to the neighborhood, and at the same time it feels a bit foreign amongst the older establishments that surround it. But I think this is a good thing, as the neighborhood begs for some retail and restaurant rejuvenation and The Queens Kickshaw is there to jumpstart (I mean...kickstart) that.
The interior space is harmoniously set up and immediately makes you feel welcome and relaxed. There's a long coffee bar in front with lots of seating, which is perfect for small groups and solo customers alike. I chose to sit here during my visit and got to chat casually with the staff and other patrons. It was quite fun.
There is a back too, where you can sit down at a table with high stools - a nice way to spend a morning or afternoon with a good book, studying or just relaxing with friends. Overall, the decor is very simple and rustic, but done with class and quality finishes. You can tell that owners, Jen and Ben respect the elements with which they worked and that philosophy also translates into the products they serve.
Food and Drink:
I was fascinated by the Kickshaw's colorful coffee menu, which boasted flavor combinations that I could only devise in my dreams. Needless to say, I totally glossed over the espresso based drinks because they were too ordinary, and went straight for the v60 pour over coffee. To wash that brew down, I also chose two types of grilled cheese sandwiches that immediately spoke to me. This was a particularly tough thing to do since every one of the sandwiches sounded so unique and divine. Simple solution...I'll just have to come back.
Rwanda Coopac Coffee - This selection was recommended to me by Ben and I could see why. Including interesting and feminine flavors such as cherry, cinnamon graham cracker and marshmallow notes, this coffee was as delicate in taste as it was in potency and strength. Because it was brewed with such precision, taking time to open up and "bloom" as Ben would say, it tasted super fresh, making it surprisingly light on the tummy.
Great Hill Blue Sandwich - I can't help but to always be sucked in by blue cheese. I chose this sandwich because it included this coveted ingredient along with sophisticated sweet flavors from a prune jam, fresh thinly sliced pears, sandwiched between slices of crunchy cranberry-walnut bread. Since the cheese and the other components were so rich, it tasted more like a dessert rather than something hearty. Personally, I thought it was absolutely delightful and I'd get it again in a heart beat, but if you're not a huge blue cheese fan, you may want to steer clear, for this sandwich pays a big homage to this godly ingredient.
Gouda Sandwich - Since I've always loved gouda (especially smoked) I thought this rather unusual combination paired with black bean hummus, guava jam, pickled jalapenos on brioche bread would help introduce me to something totally new and avant-garde. And it did. Not only was I amazed at how the different spicy, savory and sweet flavors worked well together, it was also fun to open up my palate to new flavor combinations. If you love adventure and some spice, this one's for you.
Service and Cost:
It's obvious that the baristas at The Queens Kickshaw are as knowledgeable and vested in its products and services as its owners. I'd characterize the service as intelligent, thoughtful and personal - the waitstaff isn't afraid to be friendly, social and to give you little tid-bits about their quality products.
Costs are very fair for the coffee and a tad expensive for the sandwiches, but you have to remember that they use high quality products such as Balthazar bread and premium cheeses.
v60 Pour Over Coffee - $2.25 - $3.25
Espresso Based Drinks - $2.25 - $4.25
Sandwiches - $8 - $11
Salads, Sides, Snacks - $4 - $9
3 Caffeinated Mmmms
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!
