it's like eating two jesus wafers (aka. bodies of christ) stuck together by tangy, sugary caramel. the tang, from the addition of goats milk, is kind of strange, but awesomely delicious too.
basically...best intern ever!
Tuesday, April 20, 2010
our mexican intern just returned from a trip home and brought back obleas, which i've never had before.
it's like eating two jesus wafers (aka. bodies of christ) stuck together by tangy, sugary caramel. the tang, from the addition of goats milk, is kind of strange, but awesomely delicious too.
basically...best intern ever!
it's like eating two jesus wafers (aka. bodies of christ) stuck together by tangy, sugary caramel. the tang, from the addition of goats milk, is kind of strange, but awesomely delicious too.
basically...best intern ever!
Monday, April 19, 2010
Friday, April 16, 2010
Friday, April 9, 2010
my first yelp review: http://www.yelp.com/biz/elizabeth-new-york#hrid:VAW66emb4hcmWFDQtjfWjA/src:self
Elizabeth
Category: American (New)
Neighborhood: Nolita
Neighborhood: Nolita
Tuesday, April 6, 2010
i was so excited to watch life on sunday that i made a little viewing snack. bruschetta was a good idea, since once it was assembled, i didn't have to take my eyes off the screen to eat it.
bruschetta, pronounced "broo-sket-ta," originated in Central Italy supposedly as far back as the 15th century. it originally consisted of grilled bread rubbed with garlic and topped with olive oil, salt and pepper.
my version is a basic tomato one...next time i might try something with cheese...i mean, what doesn't taste better with a little cheese?
ingredients
1 baguette, thinly sliced about 1/2-inch to 3/4-inch (when we went to the market, there were no baguettes left, so we used portuguese heroes, which were actually better size-wise -- each piece of bruschetta made for a 2 bite snack!)
4-5 vine-ripe tomatoes, diced
1 handful of chiffonade basil
2 tbs of chopped parsley
half of large onion diced
1-2 minced cloves of garlic (i like a lot)
olive oil (using a flavorful EVOO will make a huge difference, since the flavor is unadulterated by cooking; e.g., 365 EVOO from Whole Foods is an affordable option)
balsamic vinegar
s&p
what you'll need
1 large baking sheet
1 large mixing bowl
serrated knife (i find that a serrated knife is best for chopping tomatoes)
prep
preheat oven to 375 degrees. place sliced baguette on a baking sheet. prep all chopped vegetables and herbs. try to chop the tomatoes in an even dice. chop up the onion and mince the garlic, so you don't get large chunks of either, while eating. to chiffonade basil easily, wrap the largest leaf around a bundle, hold at one end and slice through the length of the leaf, so that there are essentially little ribbons of basil. combine the herbs, tomatoes, onion and garlic in a bowl. add two tablespoons of olive oil to the mixture and drizzle balsamic vinegar to taste. while the balsamic vinegar is optional, i like that it adds a tangy sweetness, which is great when you can't get the best-tasting tomatoes. make sure to season with salt and pepper generously. toss the mixture and refrigerate. toast baguette in the oven for about 10 minutes. watch closely to prevent burning. remove the baguette slices from the oven and drizzle each piece with olive oil. add a heap of tomato mixture on top of each baguette and serve immediately.
bruschetta, pronounced "broo-sket-ta," originated in Central Italy supposedly as far back as the 15th century. it originally consisted of grilled bread rubbed with garlic and topped with olive oil, salt and pepper.
my version is a basic tomato one...next time i might try something with cheese...i mean, what doesn't taste better with a little cheese?
ingredients
1 baguette, thinly sliced about 1/2-inch to 3/4-inch (when we went to the market, there were no baguettes left, so we used portuguese heroes, which were actually better size-wise -- each piece of bruschetta made for a 2 bite snack!)
4-5 vine-ripe tomatoes, diced
1 handful of chiffonade basil
2 tbs of chopped parsley
half of large onion diced
1-2 minced cloves of garlic (i like a lot)
olive oil (using a flavorful EVOO will make a huge difference, since the flavor is unadulterated by cooking; e.g., 365 EVOO from Whole Foods is an affordable option)
balsamic vinegar
s&p
what you'll need
1 large baking sheet
1 large mixing bowl
serrated knife (i find that a serrated knife is best for chopping tomatoes)
prep
preheat oven to 375 degrees. place sliced baguette on a baking sheet. prep all chopped vegetables and herbs. try to chop the tomatoes in an even dice. chop up the onion and mince the garlic, so you don't get large chunks of either, while eating. to chiffonade basil easily, wrap the largest leaf around a bundle, hold at one end and slice through the length of the leaf, so that there are essentially little ribbons of basil. combine the herbs, tomatoes, onion and garlic in a bowl. add two tablespoons of olive oil to the mixture and drizzle balsamic vinegar to taste. while the balsamic vinegar is optional, i like that it adds a tangy sweetness, which is great when you can't get the best-tasting tomatoes. make sure to season with salt and pepper generously. toss the mixture and refrigerate. toast baguette in the oven for about 10 minutes. watch closely to prevent burning. remove the baguette slices from the oven and drizzle each piece with olive oil. add a heap of tomato mixture on top of each baguette and serve immediately.
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pros:
- great, accommodating and multi-tasking bartender - water cup appeared immediately as each person arrived at the bar
- the outdoor garden is romantic, candle-lit, intimate, just special
- garlicky fries packed a powerful punch
- scallops were cooked well (though too much salt) and accompanying cauliflower and grape dish was interesting and delightful, really
cons:
- your reservation does not reserve a seat in the garden, which is first come, first serve (had a reservation at 8:30 p.m., sat outside at 9:06 p.m.)
- the hostess was cold and awkward, not at all gracious; e.g., even though we had been waiting for a while to be seated, when a table finally became available, she expected us to rush while we closed our bar tab. also, we just got new drinks that were filled to the brim and I was surprised that no one offered to bring our drinks out (this experience in and of itself compelled me to write my first yelp review)
- while friendly, the wait staff did not seem to understand when we said, "please bring us our entrees, while we munch on our appetizers"
- waited 20 minutes for the appetizers to arrive and had to ask for bread
verdict: food was good, but not good enough to make up for the spotchy service. i don't know if i'd eat here again, but i'll probably return for a late night drink.