Month: May 2010

Garlic Fries

About the only thing I like about the Yankees: The GARLIC FRIES!  Dripping with hot oil mixed with TONS of chopped garlic, parsley, and salt, these were amazing.  Wow.  A beautiful day in New York, hot garlic fries, a cold beer… life doesn’t get much better. Yankee Stadium GARLIC FRIES concession stand, near field section 108/109

I Love Tommy Bahama’s Scallop Sliders

// <![CDATA[// image credit: FoodPornDaily.com I was recently in Sarasota, Florida for a sales meeting.  Every year I go to Sarasota, I’m always looking for a great restaurant.  Finding great crab and grouper is a must.  Crab and Fin is one of my favorites.  It’s right on St. Armands Circle, a charming spot for shopping and dining in Sarasota.  After 4 years of going to Sarasota, I never tried Tommy Bahama’s Restaurant.  Why?  Because it’s a “chain.”  I thought “why would I eat at a chain when there are so many other great places to try?”  I was completely wrong about Tommy Bahama’s.  After walking around St. Armands, reading menus posted outside of dozens of restaurants, the Tommy Bahama menu jumped out.  Thanks to Nick, we tried it.  And I pushed aside my snobbery about chains.  Wow, it was worth it.  We loved it!  One item really stood out: the Scallop Sliders with Asian Slaw and Chipotle Aioli.  It’s served with onion straws too.  There are so many dimensions of flavor… so many different textures… …

“Instant” Pancakes

When I have a craving for pancakes, I know exactly where to go.  To my mom’s house.  She starts with a base of Aunt Jemima pancake mix (not the instant, “only have to add water” stuff), rather, it’s the kind where you have to add milk, eggs, and oil.  My mom adds eggs and milk (eyeballs it… never measures), butter and bacon grease, vanilla, and sometimes a little baking soda.  I judge pancakes by crispy edges and a soft, springy (almost spongey) inside.  I top ’em with butter and a little syrup (I feel too much syrup overpowers the other parts), and they’re perfect-o.  Everyone that eats my mom’s pancakes falls in love.  Sadly, my mom lives far away, so I can’t always get pancakes when I want them.  I’ve tried to follow her methods, and they just don’t taste the same.  I think they’re missing that made-with-love factor.  So I started looking for a recipe I could make–a go-to pancake recipe that my children one day would savor.  After many try-outs, I found Alton …

100 Layer Lasagna

I love you, lasagna.  You contain all of my favorite food groups: Fresh pasta Cheese Sauce (red and white) Ground meat (the more complex the mix, the better) Normally, I would be salivating at any regular lasagna, as I view lasagna the same way as pizza (that any pizza is good… even if you bought it at, say, 7-11.)  Leave it to the master… my favorite Italian chef, Mario Batali, to create the 100 layer lasagna.  Yes, 100. The pasta layers are said to be so thin, they’re translucent.  This thing of beauty is now available at the delicious Del Posto.  You can buy it a la carte for $30 or enjoy it on a tasting menu.  Fortunate for me (and Nick!), we received a gift card to Del Posto from the extremely generous duo, Pete and Karen Gerome, to celebrate our engagement.  That means that this glorious beauty will be mine… all mine… I love you, 100 layer lasagna.  Let’s make lasagna babies together.

Apple, Chevre (or Brie), and Honey Salad

{image courtesy: Sweet Paul Magazine} Isn’t that gorgeous?!  I am happy to introduce Sweet Paul Magazine.  It’s SWEET, indeed!  A free, online magazine, I found myself quickly clicking through the e-pages… devouring the gorgeous food styling and photography.  Mouth watering, I did a double-click particularly on the apple salad (pictured above) and the ramp and pancetta frittata.  What I really love about Sweet Paul is that it combines cooking with my other passion… crafts!  Move over, Martha…. Paul would like a seat at the table too. Check him out!  Sweet Paul Magazine Apple and Chevre Salad with Honey Vinaigrette Serves 6 4 red apples, thinly sliced Juice of 1 lemon 2 cups herb salad mix 3 ounces chevre cheese, thinly sliced 1/3 cup olive oil 2 tablespoons lemon juice 2 tablespoons honey Salt to taste Soak apples in lemon juice (to prevent browning).  Place apple slices, salad mix, and chevre in layers on 4 plates (as pictured).  In a bowl, whisk together oil, lemon juice, honey, and salt.  Drizzle around the salad and serve. Olive …