tag:blogger.com,1999:blog-38519125883563556642024-03-13T10:58:45.118-04:00Miss Menu NYCEven though life in NYC can be a little uncertain at times, there is one thing I'm sure of...I will never get tired of dining out in this city.
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Follow my latest restaurant adventures, find ideas for your next meal, or even ask for suggestions. Bon Appetit!
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UPDATE 1/2022: Getting back to cooking and bringing back my Quarantine Eats recipe list because...Omicron 🤷 Plus some of the great meals I've had through takeout/delivery!Unknownnoreply@blogger.comBlogger383125tag:blogger.com,1999:blog-3851912588356355664.post-69331341511703469852022-01-26T21:18:00.001-05:002022-01-26T21:18:13.727-05:00Quarantine Eats: Crock Pot Coq au Vin<div><b style="font-family: "Rock Salt";"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisnE1uqj_6HzbzVLucT3Phb6k2HHUz-yWI7ez2_5EhZiJec3G4wTI1SK_oFGr9BbL2OGrMeKpLWgco1H-sNZ1QRHa299fWHcAPICgeYPFmIYBJU2c09uODeZDGW_4bbraFGlI44FmirPGFRhOuguTli6xDFvmxni0JZ7-aEWQ1QPF5V5TKZsrpPWce=s550" style="clear: left; font-family: "Times New Roman"; font-weight: 400; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="539" data-original-width="550" src="https://blogger.googleusercontent.com/img/a/AVvXsEisnE1uqj_6HzbzVLucT3Phb6k2HHUz-yWI7ez2_5EhZiJec3G4wTI1SK_oFGr9BbL2OGrMeKpLWgco1H-sNZ1QRHa299fWHcAPICgeYPFmIYBJU2c09uODeZDGW_4bbraFGlI44FmirPGFRhOuguTli6xDFvmxni0JZ7-aEWQ1QPF5V5TKZsrpPWce=s16000" /></a></b></div><b style="font-family: "Rock Salt";">Ingredients</b><div><div>1 tablespoon olive oil</div><div>1 yellow onion, chopped</div><div>4 cloves garlic, minced or grated</div><div>2 tablespoons tomato paste</div><div>4 carrots, chopped</div><div>1 1/2 pounds boneless chicken breasts</div><div>2 cups cremini mushrooms, sliced</div><div>1 1/2 cups dry red wine</div><div>1 cup low sodium chicken broth</div><div>2 bay leaves</div><div>4 thyme sprigs</div><div>kosher salt and black pepper</div><div>mashed potatoes, for serving</div></div><div><br /></div><div><b style="font-family: "Rock Salt";">Directions</b></div><div><span><span style="font-family: inherit;">1 - Heat 1 tablespoon of oil. Add the onion, garlic, and tomato paste and cook approx. 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.<div>2 - To the slow cooker, add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours. </div><div>3 - Once done cooking, cook, uncovered on high for 20-30 minutes to reduce the sauce. Remove the bay leaves and thyme and discard.</div><div>4 - Serve the chicken and sauce over mashed potatoes.</div><div><br /></div><div><i>Recipe adapted from <a href="https://www.halfbakedharvest.com/healthier-instant-pot-coq-au-vin/" target="_blank">Half-Baked Harvest</a></i></div></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-69935345495075795402022-01-19T18:45:00.008-05:002022-01-19T18:51:32.556-05:00Quarantine Eats: Baked Za'atar Egg Buns<div><b style="font-family: "Rock Salt";"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghBO0UFw-9GY0eYSO_wy1oa5XgcBpDR49MusxhZQzaVhUuHU8UHB73_VPz9QFWCGwN1UiD6iFeGfwKqAaFxbZcIH0wnZ4xM_Q9v18pm2EJ2fnxx_3zT8K9JF4A651JOqxLuJjWiP_Wk8TEeLkdLhmEpsXBDPcXhc7HnoFJ-FWTX6Ge_Hlo0NHyDjsk=s565" style="clear: left; font-family: "Times New Roman"; font-weight: 400; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="565" data-original-width="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEghBO0UFw-9GY0eYSO_wy1oa5XgcBpDR49MusxhZQzaVhUuHU8UHB73_VPz9QFWCGwN1UiD6iFeGfwKqAaFxbZcIH0wnZ4xM_Q9v18pm2EJ2fnxx_3zT8K9JF4A651JOqxLuJjWiP_Wk8TEeLkdLhmEpsXBDPcXhc7HnoFJ-FWTX6Ge_Hlo0NHyDjsk=s16000" /></a></b></div><b style="font-family: "Rock Salt";">Ingredients</b><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div><div>3 kaiser rolls or French buns</div><div>6 eggs</div><div>3 cups spinach</div><div>1/2 teaspoon cumin</div><div>2 garlic cloves, minced</div><div>1 tablespoon za’atar seasoning</div><div>sea salt + black pepper</div><div>olive oil + butter</div></div><div>2 ounces of crumbled feta</div><div><br /></div><div><b style="font-family: "Rock Salt";">Directions</b></div><div>1 - Preheat the oven to 350°. Heat oil in a skillet, add garlic and cook over low heat until soft. Increase the heat and add spinach, cook for 30 seconds or just until the spinach is welted. Season with salt and pepper.</div><div>2 - Cut the rolls in half. Using your finger tops, gently push the middle of each bun until there is a hole large enough to fit a cracked-egg. Grease an ovenproof dish with butter and arrange the buns. </div><div>3 - Divide the spinach, crack an egg into each hole and dot feta around the eggs. Sprinkle with za’atar and cumin, season lightly with salt and pepper. </div><div>4 - Bake for 15-20 minutes, depending on how you like your eggs. Serve at once, warm straight from the pan.</div><div><br /></div><div><i>Recipe from <a href="https://food52.com/recipes/83993-baked-za-atar-egg-buns-with-spinach-and-feta" target="_blank">Anna Chwistek via Food52</a></i></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMtPQjcS0qLdJUmZBh8asPdmAiqRECad3CUHlQxPInX7qnHw5VWFVJJzvy0w8szNYEwojwuq_BEpLITw3-bWhsJst-NtcHh6ZznA55D7IkKMakiwAUdPnveHUv7vFUVWtIEo1vPohqrJOv7hp52_RoVBsIxbrehk_V7eWS1ATIGsfjKNt_C3uW7dW7=s579" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="579" data-original-width="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMtPQjcS0qLdJUmZBh8asPdmAiqRECad3CUHlQxPInX7qnHw5VWFVJJzvy0w8szNYEwojwuq_BEpLITw3-bWhsJst-NtcHh6ZznA55D7IkKMakiwAUdPnveHUv7vFUVWtIEo1vPohqrJOv7hp52_RoVBsIxbrehk_V7eWS1ATIGsfjKNt_C3uW7dW7=s16000" /></a></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-10801350728859686432022-01-09T18:55:00.001-05:002022-01-09T18:55:32.926-05:00Quarantine Eats: Apple Roses<div><b style="font-family: "Rock Salt";"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsFtfDk8wh08RUWDTXglfOTuYNVS3HweR68Zn6Bsv4pj62J_anucL2ZFaQ6XN2N_lmQoZjy52o6kYj_nSw69cuy9XkVHouJcUuS4jcZEiujm-NQj8ZNJeioidyuqMmdGTpheFvOpT3ZC61No5K5Iu0ftpjzX2clPo0JBjekhXWc4ny8K3oknx9vwRp=s667" imageanchor="1" style="clear: left; font-family: "Times New Roman"; font-weight: 400; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="667" data-original-width="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsFtfDk8wh08RUWDTXglfOTuYNVS3HweR68Zn6Bsv4pj62J_anucL2ZFaQ6XN2N_lmQoZjy52o6kYj_nSw69cuy9XkVHouJcUuS4jcZEiujm-NQj8ZNJeioidyuqMmdGTpheFvOpT3ZC61No5K5Iu0ftpjzX2clPo0JBjekhXWc4ny8K3oknx9vwRp=s16000" /></a></b></div><b style="font-family: "Rock Salt";"><div><b style="font-family: "Rock Salt";"><br /></b></div>Ingredients</b><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div>2 red/pink apples</div><div>4 tablespoons sugar (divided)</div><div><br /></div><div>For the pastry:</div><div>1 tablespoon all-purpose flour for the counter</div><div>1 sheet of puff pastry (half of a 17.25-ounce package)</div><div>1 teaspoon ground cinnamon</div><div>1 tablespoon pure maple syrup</div><div><br /></div><div><div><b style="font-family: "Rock Salt";">Directions</b></div><div>1 - Thaw the puff pastry at room temperature for 30 minutes. When thawed, refrigerate until ready to use. Spray a 6-cup muffin tin with non-stick spray. Set aside.</div><div>2 - Cut the apples in half, remove the core and slices into very thin slices. Leave the peel on - it will give the roses a beautiful red color. Place the sliced apples in a microwave-safe, medium-size bowl and sprinkle with 2 tablespoons of sugar. Gently shake the bowl to distribute the sugar.</div><div>3 - Microwave the apples on high power for 90 seconds. Then remove from microwave and allow to sit for 10 minutes. Transfer the apples to a strainer that’s been set over a bowl. Gently shake the strainer, then allow apples to drain for 10 minutes while preparing the puff pastry. Reserve the juice in the bowl.</div><div>4 - Remove the puff pastry from the refrigerator and place it on a lightly floured work surface. Using a rolling pin roll the dough into a rectangular shape, about 12 x 9-inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9-inch (5 x 22 cm).</div><div>5 - Combine 2 tablespoons of the sugar and the cinnamon in a small bowl. Sprinkle each strip of dough with a generous teaspoon of the cinnamon sugar mixture.</div><div>6 - Arrange the apple slices on the top edge of one of the strips of dough, overlapping one another. (I used 8-9 slices per strip of dough. Make sure the top (skin side) of the apple slices sticks over the top edge of the strip.</div><div>7 - Fold up the bottom part of the dough so the edges meet. Starting at one end, roll up the pastry like a snail then seal the edge at the end by pressing the dough together with your fingers. Place the “rose” into one of the cups of the prepared muffin tin. Repeat with the other 5 strips.</div><div>8 - Place the muffin tin in the refrigerator while you preheat the oven to 375˚F.</div><div>9 - Once the oven is preheated, bake the apple roses for 40 minutes until light golden brown. Remove from the oven and brush the tops with the syrup mixture (see directions below). Return to the oven for another 5-10 minutes, until golden. (Cover the top lightly with foil after 25-30 minutes of baking if the apples are getting too brown.)</div><div>10. While the apples are baking, prepare the syrup by adding the maple syrup to the reserved apple juice in the bowl. Place the bowl in the microwave for 90 seconds then remove and set aside.</div></div><div><br /></div><div><i>Recipe from <a href="https://thecafesucrefarine.com/glazed-puff-pastry-apple-roses/" target="_blank">The Café Sucre Farine</a></i></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOEmJ1hZStJQmyPOdE5mFaKjJxcP2rZmP8ACcIALY9KEeyasUXsuMItpBMsXTJwyeWc1XVuikUK5Zb0gWyoL3fBMPZ9ZCCC2vLNd0GFJGML_JvKs-T-rGnqdKeb45b5lg9N9bp5ObZWDiuvmVxeU7VfGNjW2WGATjMxQo2zThn9gFIRgBZQ9DQF_Bh=s641" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOEmJ1hZStJQmyPOdE5mFaKjJxcP2rZmP8ACcIALY9KEeyasUXsuMItpBMsXTJwyeWc1XVuikUK5Zb0gWyoL3fBMPZ9ZCCC2vLNd0GFJGML_JvKs-T-rGnqdKeb45b5lg9N9bp5ObZWDiuvmVxeU7VfGNjW2WGATjMxQo2zThn9gFIRgBZQ9DQF_Bh=s16000" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-64920882070626988202021-12-23T21:11:00.000-05:002021-12-23T21:11:43.168-05:00Quarantine Eats: Harissa Chickpeas With Whipped Feta<p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg41JJYYhe_VWDRqc_BRPjsjoT527a2zsHnM2gDcACvABhFihpa73ecTy-1FJ5DZlFGRbJGypTGDmP1qGzb6G82gQ_E0AIAyU5tTfaEdIOWWRWya-X3SDQiX2lYKoIYBh57RyQWPMtiYePjrWPvpn-Jf_6IG0Jk7FgRlNmw4ARIt7NbVGnkhkeNeWxt=s559" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="559" data-original-width="550" src="https://blogger.googleusercontent.com/img/a/AVvXsEg41JJYYhe_VWDRqc_BRPjsjoT527a2zsHnM2gDcACvABhFihpa73ecTy-1FJ5DZlFGRbJGypTGDmP1qGzb6G82gQ_E0AIAyU5tTfaEdIOWWRWya-X3SDQiX2lYKoIYBh57RyQWPMtiYePjrWPvpn-Jf_6IG0Jk7FgRlNmw4ARIt7NbVGnkhkeNeWxt=s16000" /></a> </p><p><b style="font-family: "Rock Salt";">Ingredients</b></p><p>Whipped Feta:</p><p></p><ul style="text-align: left;"><li>one 4–6 oz. container of feta</li><li>a knob of cream cheese or a spoonful Greek yogurt</li><li>1 small clove garlic</li></ul><p></p><div>Harissa Chickpeas:</div><div><ul style="text-align: left;"><li>2 tablespoons olive oil</li><li>2–3 cloves garlic</li><li>1–2 tablespoons harissa paste (2 tablespoons would be medium spicy)</li><li>one 14-ounce can fire-roasted crushed tomatoes</li><li>two 14-ounce cans chickpeas, rinsed and drained</li><li>1 teaspoon salt</li><li>squeeze of lemon juice</li><li>chopped parsley (optional)</li></ul><div>For serving:</div><div><div><ul style="text-align: left;"><li>pita or naan</li><li>diced cucumber</li><li>lemon wedges</li></ul></div></div><div><b style="font-family: "Rock Salt";">Directions</b></div></div><div><span>1 - Make the Whipped Feta: In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and “whipped.” Add a little water as needed to loosen it up.</span></div><div><span><br /></span></div><div><span>2 - Make the Chickpeas: Add the olive oil to a pan over medium high heat. Add garlic and harissa; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little creamier. Season with lemon juice, salt, and parsley. Add a little bit of water if it gets a little dried out.</span></div><div><span><br /></span></div><div><span>3 - Serve: Serve harissa chickpeas on a plate with the whipped feta and any of the sides/toppings.</span></div><div><span><br /></span></div><div><span><i>Recipe from <a href="https://pinchofyum.com/harissa-chickpeas-with-whipped-feta" target="_blank">Pinch of Yum</a></i></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-66174434948655044002021-12-20T15:52:00.009-05:002021-12-20T15:54:27.078-05:00Quarantine Eats: Gochujang Crispy Rice<div><b style="font-family: "Rock Salt"; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNfiiu9ZqRq6GAyK6pPG-hqr26boFaWFEMP3AidQgc2gLJUOkLAsZbEhkTadibsYzFp2E7jMpiYiYYs8-Vj7vxdWa5kKGnCEhzY36q9JNlZUHNLPfKaPSA1Hi6VYSqZXXivwAYOo0To5V2161hZLyRX5fTagDOzsXztMR33mVWux0NdGxlZXO9-Gey=s600" style="clear: left; font-family: "Times New Roman"; font-weight: 400; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="600" data-original-width="550" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNfiiu9ZqRq6GAyK6pPG-hqr26boFaWFEMP3AidQgc2gLJUOkLAsZbEhkTadibsYzFp2E7jMpiYiYYs8-Vj7vxdWa5kKGnCEhzY36q9JNlZUHNLPfKaPSA1Hi6VYSqZXXivwAYOo0To5V2161hZLyRX5fTagDOzsXztMR33mVWux0NdGxlZXO9-Gey=s16000" /></a></b></div><p></p><b style="font-family: "Rock Salt"; text-align: left;">Ingredients</b><p>2 tbsp cooking oil</p><p>2 cups cooked jasmine rice (use cooked rice that has been refrigerated for a day or two)</p><p>1-1.5 tbsp of gochujang (depending on your desired spice level)</p><p>2 tbsp soy sauce</p><p>1 tsp honey</p><p>Fried eggs, for serving</p><p>Chopped scallions, for serving</p><p><b style="font-family: "Rock Salt";">Directions</b></p><p>1 - Stir oil into cooked rice.</p><p>2 - Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible; maximum surface area makes for the most crispy bits).</p><p>3 - Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.</p><p>4 - Mix together gochujang, soy sauce, and honey. Once rice is crispy, stir in the sauce, breaking the rice up into bite-size bits as you stir.</p><p>5 - Serve rice with fried eggs and scallions on top.</p><p><i>Recipe adapted from <a href="https://inquiringchef.com/thai-crispy-rice/" target="_blank">Inquiring Chef</a></i></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-62675776595026783582021-08-05T21:26:00.000-04:002021-08-05T21:26:49.264-04:00Quarantine Eats: Slow Cooker Chicken & Avocado Rice Soup<div><a href="https://1.bp.blogspot.com/-dJxj8VhM8uo/YQyPLjXDEUI/AAAAAAAADHI/_tl2GqY55KcLqRJNvdn-WPanNNTA08cXgCLcBGAsYHQ/s550/Chicken%2BAvocado%2BSoup.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="550" data-original-width="550" src="https://1.bp.blogspot.com/-dJxj8VhM8uo/YQyPLjXDEUI/AAAAAAAADHI/_tl2GqY55KcLqRJNvdn-WPanNNTA08cXgCLcBGAsYHQ/s16000/Chicken%2BAvocado%2BSoup.jpg" /></a></div><span style="font-family: Rock Salt;"><b>Ingredients<span><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span></b></span><div><div>1 pound boneless skinless, chicken breasts</div><div>1 medium yellow onion, chopped</div><div>4 cloves garlic, finely chopped or grated</div><div>1 rounded tablespoon chipotle chili powder</div><div>2 teaspoons smoked paprika</div><div>2 teaspoons ground cumin</div><div>1/4 teaspoon ground cinnamon</div><div>Kosher salt and black pepper</div><div>6 cups low sodium chicken broth</div><div>1 (14 ounce) can fire-roasted diced tomatoes</div><div>2 cups cooked rice of your choice</div><div>Juice of 1 lime, plus more for serving</div><div>Cilantro, chopped, for serving</div><div>2 avocados, sliced</div><div>Crumbed feta cheese</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - In your crockpot, combine the onion, garlic, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine.</div><div>2 - Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.</div><div>3 - Shred the chicken using two forks. Stir in the lime juice.</div><div>4 - Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop.</div></div><div><br /></div><div><i>Recipe adapted from <a href="https://www.halfbakedharvest.com/chipotle-chicken-and-avocado-rice-soup/" target="_blank">Half-Baked Harvest</a></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-18515181326509624092021-07-20T21:17:00.003-04:002021-07-20T21:17:35.191-04:00Quarantine Eats: Zucchini Ricotta Galette<div><a href="https://1.bp.blogspot.com/-zzWP4gPoI8w/YPd1ZTqS5nI/AAAAAAAADGM/zZ5RUbqRuf4sd187gl3T5G1iuBjMQvKiACLcBGAsYHQ/s637/Zucchini%2BRicotta%2BGalette.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="637" data-original-width="550" src="https://1.bp.blogspot.com/-zzWP4gPoI8w/YPd1ZTqS5nI/AAAAAAAADGM/zZ5RUbqRuf4sd187gl3T5G1iuBjMQvKiACLcBGAsYHQ/s16000/Zucchini%2BRicotta%2BGalette.jpg" /></a></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Instructions</b></span></div><div>1 small zucchini, sliced into 1/4 inch thick rounds</div><div>1 small yellow squash, sliced into 1/4 inch thick rounds</div><div>1 tbsp olive oil</div><div>1 tsp garlic, minced</div><div>1/2 cup ricotta cheese</div><div>1/2 cup Parmesan cheese grated</div><div>1/4 cup mozzarella mozzarella</div><div>1 tsp basil, dried</div><div>1 egg yolk mixed with 1 tsp water</div><div>1 package of pre-made pizza dough (my personal hack/cheat!)</div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div>1 - Place zucchini and squash slices in a single layer on paper towels, sprinkle with salt, and top with more paper towels. Leave for at least 30 minutes to pull moisture out. Dab excess water with paper towels. </div><div><br /></div><div>2 - Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.</div><div><br /></div><div><div>3 - Prep zucchini: Cut zucchini into thin slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.</div><div><br /></div><div>4 - Prep the ricotta mixture: Mix the ricotta cheese, mozzarella cheese, parmesan cheese, and basil. In a small bowl, whisk the olive oil and the garlic together. Add 1 teaspoon of the garlicky olive oil to the bowl with the cheeses and season with salt and pepper to taste and mix well.</div><div><br /></div><div>5 - Assemble galette: Roll or press out the dough into a into a 12-14 inch round on the parchment paper. If your fingers stick, coat them in flour.</div><div><br /></div><div>Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Layer the zucchini in circles on top of the ricotta starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge. Brush crust with egg yolk.</div></div><div><br /></div><div>6 - Bake galette for 45 minutes or until crust is golden brown and zucchini is wilted. </div><div><br /></div><div>7 - Top with ricotta and sprinkle with salt, pepper, and dried basil. </div><div><br /></div><div><i>Recipe adapted from <a href="https://www.jocooks.com/recipes/zucchini-and-ricotta-galette/" target="_blank">Jo Cooks</a></i></div><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-66642673541706780702021-07-07T21:11:00.005-04:002021-07-07T21:26:13.977-04:00Quarantine Eats: Chilaquiles Rojos<div><a href="https://1.bp.blogspot.com/-dCBz9J3eUEE/YOZP6uFBufI/AAAAAAAADF4/iBRwrBEqaWEe4mWG2g0Z06s8YE0qpLtfwCLcBGAsYHQ/s560/Chilaquiles%2BRoja.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="560" data-original-width="549" src="https://1.bp.blogspot.com/-dCBz9J3eUEE/YOZP6uFBufI/AAAAAAAADF4/iBRwrBEqaWEe4mWG2g0Z06s8YE0qpLtfwCLcBGAsYHQ/s16000/Chilaquiles%2BRoja.jpg" /></a></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><div>6 ounces of tortilla chips (I used the awesome chips leftover from <a href="https://tacombi.com/" target="_blank">Tacombi</a>. You can also make your own or use store-bought.)<br /><div>1 pouch of <a href="https://www.fronterafoods.com/cooking-sauces/ground-beef-taco-skillet-sauce" target="_blank">Frontera Ground Beef Taco Skillet Sauce</a></div><div><div>2-3 large eggs </div><div>2 ounces crumbled cotija cheese (can sub feta)</div><div>1/2 avocado sliced</div><div>1/2 lime</div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div>I didn't have the energy (or the ingredients) to make the salsa from scratch, so I opted to use a pre-made sauce from Chef Rick Bayless' product line Frontera. It was a delicious time-saving hack!</div><div><br /></div><div><div>Get your garnishes ready because the end of the dish comes together quickly. Bring the sauce to a simmer in a medium pot (approx. 5-6 minutes). While it's warming, fry the eggs to your liking in a small pan. </div><div><br /></div><div>Add the tortilla chips to the sauce pot and toss until they’re evenly coated. Don't let the sauce overheat because it will begin to dry out and won't coat the chips as well. </div><div><br /></div><div>Divide the chips among 2 or 3 plates (depending on how hungry you are!) and top with the fried eggs, crumbled cheese, and avocado. Squeeze a little lime juice on top and use the rest for garnish. Other common garnish options are cilantro and sliced radishes.</div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-82670554335470738202021-06-28T21:06:00.000-04:002021-06-28T21:06:02.255-04:00Restaurant Write-up: Osteria Carlina (Italian)Osteria Carlina<div><div>West Village</div></div><div>455 Hudson Street</div><div>b/t Barrow & Morton Streets</div><div><a href="https://www.osteriacarlina.com/" target="_blank">Website</a> • <a href="https://www.yelp.com/biz/osteria-carlina-new-york" target="_blank">Yelp</a> • <a href="https://www.facebook.com/osteriacarlina/" target="_blank">Facebook</a> • <a href="https://www.instagram.com/osteriacarlina/?hl=en" target="_blank">Instagram</a></div><div><br /></div><div>Since going out to dinner kid-free was really difficult over the last year+, each night out that we've had since being vaccinated has been even more exciting. We made plans with friends for dinner this past weekend, and they suggested Osteria Carlina. This Northern Italian restaurant opened in the West Village only 1.5 months ago. So I was definitely excited to try a new spot and to head to a neighborhood I really hadn't been to since the pandemic started (yikes!). </div><div><br /></div><div>We started with a bottle of great Montepulciano and some appetizers:</div><div><div>Battuta di Fassona - Hand-cut Piedmontese beef tartare</div></div><div><div>Tagliere di affettati misti con burratina cremasca - A platter of mixed cured meats, traditional burrata cheese, and roasted red peppers</div></div><div><a href="https://1.bp.blogspot.com/-_Ctc4HKbwN4/YNpwjn4S9sI/AAAAAAAADEw/4mN2_SU2Hps0ikPRZ7MULrkHjgg57GmcQCLcBGAsYHQ/s585/Osteria%2BCarlina%2BAppetizers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="585" data-original-width="550" src="https://1.bp.blogspot.com/-_Ctc4HKbwN4/YNpwjn4S9sI/AAAAAAAADEw/4mN2_SU2Hps0ikPRZ7MULrkHjgg57GmcQCLcBGAsYHQ/s16000/Osteria%2BCarlina%2BAppetizers.jpg" /></a></div><div>The restaurant is known for its hand-made pasta, so I knew that's what I was going to go with.</div><div>Tagliatelle al ragu vegano “Impossible” - Pasta with “Impossible” vegan ragu cooked in traditional style</div><div><div>Coniglio ripieno con prosciutto e spinaci - Slow cooked rabbit, stuffed with prosciutto and spinach</div></div><div><a href="https://1.bp.blogspot.com/-6n0WR4ivxxY/YNpwvgTGIkI/AAAAAAAADE4/-Vo1bvr3fYAOUQGUazv-Gr5xHb1q0KGmgCLcBGAsYHQ/s733/Osteria%2BCarlina%2BEntrees.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="733" data-original-width="550" src="https://1.bp.blogspot.com/-6n0WR4ivxxY/YNpwvgTGIkI/AAAAAAAADE4/-Vo1bvr3fYAOUQGUazv-Gr5xHb1q0KGmgCLcBGAsYHQ/s16000/Osteria%2BCarlina%2BEntrees.jpg" /></a></div><div>And not pictured (because I'm willing to bother Adam, but don't want to drive friends too crazy!):</div><div><div>Paccheri ai gamberi con ricotta e pesto - Fresh paccheri pasta with prawns, ricotta cheese and pesto</div></div><div><div>Tagliatelle al ragu’ di coniglio - Fresh tagliatelle with rabbit ragu</div></div><div><br /></div><div>The meal was excellent, and it was a great night out! I wish the restaurant lots of success as word spreads about this little gem in the West Village.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-9070351501936290852021-06-21T20:32:00.001-04:002021-06-21T20:32:29.255-04:00Quarantine Eats: Strawberry Shortcake Rice Krispies Treats<div><a href="https://1.bp.blogspot.com/-c-fycy9rlMQ/YM_stL9J8aI/AAAAAAAADEc/E_oKY8Y0mtgWOqMlo3nqjhT-x22SvgEUwCLcBGAsYHQ/s626/Strawberry%2BRice%2BKrispies%2BTreats.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="626" data-original-width="549" src="https://1.bp.blogspot.com/-c-fycy9rlMQ/YM_stL9J8aI/AAAAAAAADEc/E_oKY8Y0mtgWOqMlo3nqjhT-x22SvgEUwCLcBGAsYHQ/s16000/Strawberry%2BRice%2BKrispies%2BTreats.jpg" /></a></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div><div>1/2 cup (1 stick) of unsalted butter</div><div>1 (12-oz.) bag of mini marshmallows</div><div>8 cups Rice Krispies</div><div>2 1/2 cups white chocolate chips, divided</div><div>2 1/2 cups freeze-dried strawberries, divided</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - Grease a 9"-x-13" baking pan with butter or cooking spray. </div><div><br /></div><div>2 - In a large pot over medium heat, melt butter. Add marshmallows and stir until completely melted. Remove from heat and stir in Rice Krispies. </div><div><br /></div><div>3 - Fold in 2 cups white chocolate chips and 2 cups strawberries. Pour into pan and smooth top, being careful not to pack Rice Krispies into the pan too much. </div><div><br /></div><div>4 - Top with remaining 1/2 cup of strawberries. </div><div><br /></div><div>5 - In a microwave-safe bowl, melt remaining ½ cup white chocolate chips in 30-second intervals until smooth. Drizzle over Rice Krispies.</div><div><br /></div><div>6 - Let sit until cool and chocolate has hardened, about 30 minutes, and then cut. </div></div><div><br /></div><div><i>Recipe adapted from <a href="https://www.delish.com/cooking/recipe-ideas/a27758101/strawberry-shortcake-rice-krispies-treats-recipe/" target="_blank">Delish</a></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-47681040336574130562021-06-20T21:13:00.017-04:002021-07-13T21:08:05.293-04:00Quarantine Eats: Buffalo Sauce Eggs<div>You may have heard of the "pesto egg" trend on TikTok (or maybe not!). But Sara at TheKitchn wanted to change it up and try cooking the eggs in another sauce. And Buffalo sauce totally works! Just a warning - it's pretty spicy, so if heat isn't your thing, you can add oil to lighten up the Buffalo sauce. And the avocado helps cool things off too!</div><div><br /></div><div><a href="https://1.bp.blogspot.com/-DP81tRXzKtc/YM_WmZx-AxI/AAAAAAAADEU/Ovc6KajYHTkBi5VIsG_SkYyNP4JlTw9ugCLcBGAsYHQ/s549/Buffalo%2BSauce%2BEggs.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="529" data-original-width="549" src="https://1.bp.blogspot.com/-DP81tRXzKtc/YM_WmZx-AxI/AAAAAAAADEU/Ovc6KajYHTkBi5VIsG_SkYyNP4JlTw9ugCLcBGAsYHQ/s16000/Buffalo%2BSauce%2BEggs.jpg" /></a></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div>2 large eggs</div><div>4 tablespoons of Frank's buffalo sauce</div><div>1 small tortilla</div><div>1/2 avocado</div><div>2 tablespoons of shredded cheese</div><div>Salt, pepper, garlic powder, onion powder</div><div>Butter/Spray butter</div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div>1 - Mash avocado and mix in salt, pepper, garlic powder, onion powder to taste. Set aside.</div><div><br /></div><div>2 - Warm tortilla on a griddle. I sprayed both sides with spray butter to help it brown. Can use real butter as well. </div><div><br /></div><div>3 - Preheat medium non-stick skillet over medium heat. If your pan has some issues with non-sticking, you can spray cooking spray or coat in a little oil. </div><div><br /></div><div>4 - Pour 2 tablespoons of buffalo sauce into each nest for the eggs. Quickly crack your eggs into the buffalo sauce, and once the eggs start setting, sprinkle on the cheese. </div><div><br /></div><div>5 - While the eggs are cooking, top your tortilla with the guacamole. Once the egg whites have set, slide the eggs onto the top of the guacamole with a spatula. </div><div><br /></div><div>6 - Add a few cracks of fresh pepper and any other garnishes.</div><div><br /></div><div><i>Recipe adapted from <a href="https://www.thekitchn.com/buffalo-sauce-eggs-23185477" target="_blank">The Kitchn</a></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-36580031522126820722021-06-15T20:27:00.002-04:002021-06-15T20:35:21.163-04:00Quarantine Eats: Lemon Ricotta Zucchini Noodles<div><a href="https://1.bp.blogspot.com/-Ps1M488h9wA/YMlE_NLKuCI/AAAAAAAADEI/B7SgYu2VlT0sxPFSEXziHjeiK3cZfRKqwCLcBGAsYHQ/s559/Lemon%2BRicotta%2BZucchini%2BNoodles.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="559" data-original-width="550" src="https://1.bp.blogspot.com/-Ps1M488h9wA/YMlE_NLKuCI/AAAAAAAADEI/B7SgYu2VlT0sxPFSEXziHjeiK3cZfRKqwCLcBGAsYHQ/s16000/Lemon%2BRicotta%2BZucchini%2BNoodles.jpg" /></a></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div><div>3 medium (or 2 large) zucchini spiralized (zoodles)</div><div>1 tablespoon extra-virgin olive oil</div><div>1/3 cup part-skim ricotta</div><div>1/2 lemon zested and juiced</div><div>1/2 teaspoon Kosher salt</div><div>1/4 teaspoon coarse ground black pepper</div><div>1/4 teaspoon red pepper flakes</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div>1 - Heat olive oil over medium-high heat in a large sauce pan. Once shimmering, add zucchini noodles, and toss to coat in the oil. Cook until starting to soften, about 5-6 minutes.</div><div><br /></div><div>2 - In a small bowl, mix together the ricotta, lemon juice, lemon zest, salt, pepper, and red pepper flakes.</div><div><br /></div><div>3 - Add ricotta mixture to the zucchini noodles still in the pan and stir together. Serve topped with additional ricotta and red pepper flakes.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3851912588356355664.post-14113914298238186272021-06-08T21:21:00.000-04:002021-06-08T21:21:35.210-04:00Thai: SoothrSoothr<span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div>East Village</div><div>204 East 13th Street</div><div>b/t 2nd & 3rd Avenues</div><div><a href="https://www.soothrnyc.com/" target="_blank">Website</a> • <a href="https://www.yelp.com/biz/soothr-new-york-2" target="_blank">Yelp</a> • <a href="https://www.facebook.com/soothrnyc" target="_blank">Facebook</a> • <a href="https://www.instagram.com/soothr_nyc/" target="_blank">Instagram</a></div><div><br /></div><div>My brother came to visit NYC for the first time since pre-pandemic, and it felt like we had to make up for lost time! We mapped out every meal and even some snacks/desserts, and it did not disappoint!</div><div><br /></div><div>Our first meal was at Soothr, a new-ish Thai spot in the East Village that I came across when every food blog/website was posting round-ups of places with great outdoor dining. Now restaurants are operating at 100% capacity indoors too, but Soothr's back garden was great!</div><div><br /></div><div>We started with great cocktails and an appetizer:</div><div>Mai Duet - made with rum, passion fruit, and red wine, garnished with goose berries</div><div>Roasted Eggplant Salad - lemongrass, shallot, mint, chili powder, puffy rice, and fried poached egg</div><div><a href="https://1.bp.blogspot.com/-P5hc_FZSYIE/YMAVInUKjDI/AAAAAAAADD0/Nxxm5ihkITITYCWKGNEvl8RnsJIo-rXtgCLcBGAsYHQ/s650/Thai%2B%2528Soothr%2529%2Bdrink%2B%2526%2Bapp%2Bsmall.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="378" data-original-width="650" src="https://1.bp.blogspot.com/-P5hc_FZSYIE/YMAVInUKjDI/AAAAAAAADD0/Nxxm5ihkITITYCWKGNEvl8RnsJIo-rXtgCLcBGAsYHQ/s16000/Thai%2B%2528Soothr%2529%2Bdrink%2B%2526%2Bapp%2Bsmall.jpg" /></a></div><div>We ordered three entrees to all share, and it was great being able to try Soothr's version of my go-to pad si-iw, plus two dishes I had never had before. </div><div>Koong Karee - Sautéed shrimp in creamy scrambled egg curry sauce, served with rice</div><div>Duck Noodles - Caramelized duck breast over dry noodles with house gravy and steamed baby gailan</div><div>Chicken Pad Si-iw - Pan-fried broad rice noodles with egg and baby gailan</div><div><a href="https://1.bp.blogspot.com/-ugCm6Xi-GkE/YMAWCIFiW7I/AAAAAAAADEA/6I4HLNdW_y4tWygZO2vk6uDlE4LN6_5lQCLcBGAsYHQ/s650/Thai%2B%2528Soothr%25292.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="543" data-original-width="650" src="https://1.bp.blogspot.com/-ugCm6Xi-GkE/YMAWCIFiW7I/AAAAAAAADEA/6I4HLNdW_y4tWygZO2vk6uDlE4LN6_5lQCLcBGAsYHQ/s16000/Thai%2B%2528Soothr%25292.jpg" /></a></div><div><br /></div><div>All three were fantastic, and would definitely recommend them...and really everything we ordered! Soothr is authentic, unique, and a welcomed change from your neighborhood Thai take-out spot.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-3089237188572695832021-06-03T20:51:00.000-04:002021-06-03T20:51:43.100-04:00Quarantine Eats: Red Velvet Kiss Cookies<div><span style="font-family: Rock Salt;"><a href="https://1.bp.blogspot.com/-WN_uWKQ7rSE/YLl4aw2rxII/AAAAAAAADDg/mQoTMldPs6cuX6n9EjW3w5QuXVsd7gCxgCLcBGAsYHQ/s733/Kiss%2BCookies1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="733" data-original-width="550" src="https://1.bp.blogspot.com/-WN_uWKQ7rSE/YLl4aw2rxII/AAAAAAAADDg/mQoTMldPs6cuX6n9EjW3w5QuXVsd7gCxgCLcBGAsYHQ/s16000/Kiss%2BCookies1.jpg" /></a></span></div><div><span style="font-family: Rock Salt;"><b>Makes 18 cookies (Recipe can easily be doubled)</b></span></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><div><div>7 tablespoons unsalted butter, softened</div><div>1/2 cup brown sugar</div><div>1/4 cup sugar</div><div>1 cup all purpose flour</div><div>1/2 cup cocoa powder</div><div>1/3 teaspoon baking soda</div><div>1/8 teaspoon baking powder</div><div>1/8 teaspoon salt</div><div>1 large egg</div><div>1/2 teaspoon vanilla</div><div>1 1/2 teaspoons red liquid food coloring (I didn't have enough, so they didn't turn out as red as they should have been)</div><div>1/2 cup nonpareils (round sprinkles)</div><div>18 Hershey's Kisses, unwrapped</div><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - Preheat the oven to 350 degrees. Unwrap the Hershey's Kisses, place in a small bowl, and place in the freezer. (This helps the kisses not melt when you place on the warm cookie.)</div><div><br /></div><div>2 - Sift the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.</div><div><br /></div><div>3 - Mix the butter, brown sugar, and sugar in a large bowl on medium speed for 1-2 minutes until light and fluffy. I used a hand mixer, but you can use a stand mixer as well.</div><div><br /></div><div>4 - Add the egg, vanilla, and red food coloring to butter/sugar mixture, and mix for 15 seconds. Slowly add in flower mixture until fully combined, but don't over-mix.</div><div><br /></div><div>5 - Refrigerate dough in the bowl for 20 minutes. This makes it less sticky and easier to scoop. </div><div><br /></div><div>6 - Scoop the cookies with a tablespoon measure, roll into a ball in your hands, and then roll in bowl of sprinkles.</div><div><br /></div><div>7 - Place each ball a few inches apart on a parchment paper (or Silpat) lined baking sheet. Press the ball down gently to create a spot for the Kiss to go after baking. </div><div><br /></div><div>8 - Bake on a cookie sheet for 10-12 minutes. As soon as they come out of the oven press a Hershey's Kiss chocolate into the middle of the cookie and allow them to cool on a wire rack.</div></div><div><br /></div><div><i>Recipe adapted from <a href="https://dinnerthendessert.com/red-velvet-kiss-cookies/" target="_blank">Dinner Then Dessert</a></i></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m_TNTclBAM0/YLl4a95h3DI/AAAAAAAADDk/eMSyVUpcuZcDtiwfizEICoK0iAM0I8jXwCLcBGAsYHQ/s550/Kiss%2BCookies2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="297" data-original-width="550" src="https://1.bp.blogspot.com/-m_TNTclBAM0/YLl4a95h3DI/AAAAAAAADDk/eMSyVUpcuZcDtiwfizEICoK0iAM0I8jXwCLcBGAsYHQ/s16000/Kiss%2BCookies2.jpg" /></a></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-35817515304947650332021-05-20T21:04:00.005-04:002021-05-20T21:05:43.117-04:00Quarantine Eats: Teriyaki Tofu and Broccoli<div><a href="https://1.bp.blogspot.com/-KGUZc6KXoM0/YEbcFHFYJHI/AAAAAAAACzM/nm28j6fyRhI8hyPMkVKb0AVQaLw77fCXACLcBGAsYHQ/s609/Tofu%2B%2526%2BBroccoli.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="609" data-original-width="550" src="https://1.bp.blogspot.com/-KGUZc6KXoM0/YEbcFHFYJHI/AAAAAAAACzM/nm28j6fyRhI8hyPMkVKb0AVQaLw77fCXACLcBGAsYHQ/s16000/Tofu%2B%2526%2BBroccoli.jpg" /></a></div><div><br /></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><br /><div><div><b>Tofu</b></div><div>1 block extra firm tofu</div><div>1.5 teaspoons extra virgin olive oil</div><div>2 teaspoons low sodium tamari or soy sauce</div><div>2 teaspoon arrowroot starch or cornstarch</div><div><br /></div><div><b>Broccoli</b></div><div>3 cups broccoli florets</div><div>1.5 teaspoons extra virgin olive oil</div><div>Kosher salt and fresh ground black pepper to taste</div><div><br /></div><div><b>Teriyaki Sauce</b></div><div>1/3 cup low sodium tamari or soy sauce</div><div>3 tablespoons water</div><div>2 tablespoons maple syrup</div><div>2 tablespoon rice vinegar</div><div>1 clove grated garlic</div><div>1/2 teaspoon sriracha</div><div>1/4 teaspoon ground ginger</div><div>1 teaspoon arrowroot starch or cornstarch whisked together with 1 teaspoon of water</div><div><br /></div><div>Brown rice for serving</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - Drain the tofu and pat dry with paper towels. Slice the tofu into 5 slabs, stack the slabs on top of each other and slice through them lengthwise, then slice across to make 5 even rows. You should have 50 cubes of tofu.</div><div>2 - Line a cutting board or plate with a tea towel or paper towels, then arrange the tofu in a single layer on the towel. Fold the towel over the cubed tofu and place something heavy on top such as a cast iron skillet.</div><div>3 - Let the tofu rest for 15-30 minutes, the longer the better.</div><div>4 - Preheat oven to 400 degrees F. and spray a rimmed baking sheet with cooking oil.</div><div>5 - Place the pressed tofu into a large mixing bowl and drizzle with 1 1/2 teaspoons olive oil, 2 teaspoons tamari and 2 teaspoons arrowroot starch. Toss to combine until until there are no powdery spots from the arrowroot remaining.</div></div><div><div>6 - Dump the tofu onto one half of the prepared baking sheet and arrange into even layer.</div><div>7 - In the same mixing bowl add the broccoli florets, another 1 1/2 teaspoons olive oil, kosher salt and black pepper. Toss together until coated.</div><div>8 - Dump the broccoli out onto the other half of the baking sheet and spread out into an even layer.</div><div>9 - Bake for approximately 24 minutes, tossing the tofu and broccoli halfway, until the tofu is deeply golden and crisp on the edges.</div><div>10 - While the tofu and broccoli bake make the teriyaki sauce.</div><div>11 - In a saucepan over medium-high heat, whisk together all of the ingredients for the sauce except the teaspoon of arrowroot mixed with a teaspoon of water.</div></div><div><div>12 - Bring the sauce to a boil then whisk in the arrowroot-water slurry.</div><div>13 - Reduce the heat to medium and continue to whisk until the sauce thickens.</div><div>14 - Once the tofu and broccoli have finished baking dump them back into the mixing bowl and toss with the desired amount of teriyaki sauce.</div><div><br /></div><div>Serve over brown rice.</div></div><div><br /></div><div><i>Recipe from <a href="https://reciperunner.com/sheet-pan-crispy-teriyaki-tofu-and-broccoli/" target="_blank">Recipe Runner</a></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-18793996782232363172021-05-19T20:37:00.000-04:002021-05-19T20:37:31.899-04:00Israeli: MiznonMiznon<span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div>20 Hudson Yards, 4th Floor</div><div>33rd Street @ 10th Avenue</div><div><a href="https://www.miznonnyc.com/" target="_blank">Website</a> • <a href="https://www.yelp.com/biz/miznon-new-york-7" target="_blank">Yelp</a> • <a href="https://www.facebook.com/miznonnyc/" target="_blank">Facebook</a> • <a href="https://www.instagram.com/miznon_nyc/" target="_blank">Instagram</a></div><div><br /></div><div>Miznon has been on my restaurant "to do" list since the first NYC location opened 3+ years ago in Chelsea Market. All of the food looks amazing on their Instagram <drool>. I even made their famous whole roasted cauliflower as one of my Quarantine Eats recipes! So I was really excited to finally check out their newest location in Hudson Yards that miraculously opened in the midst of the pandemic.</div><div><br /></div><div>It was hard to resist ordering 5 or 6 pitas, but we were able to narrow it down to 2...at least for this first visit! I will definitely be back soon.</div><div><div>Falafel Burger - Tomato, pickles, sour cream, green chili peppers </div></div><div><div>Lavan Cauliflower in a Pita - Cauliflower, tahini, tomato salsa, scallion </div></div><div><a href="https://1.bp.blogspot.com/-6O9-mU5dyEs/YKMpLpbHkJI/AAAAAAAADDU/CZYgffFJVbQJpQ7ySPj3g0zQjNZw4ZclwCLcBGAsYHQ/s637/Israeli%2B%2528Miznon%25291.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="637" data-original-width="550" height="640" src="https://1.bp.blogspot.com/-6O9-mU5dyEs/YKMpLpbHkJI/AAAAAAAADDU/CZYgffFJVbQJpQ7ySPj3g0zQjNZw4ZclwCLcBGAsYHQ/w552-h640/Israeli%2B%2528Miznon%25291.jpg" width="552" /></a></div><div>The Falafel Burger was out of this world good. I haven't had Israeli food in so long, and this was pretty close to perfection. The falafel was so flavorful and crispy on the outside. The sour cream and green chilis added interesting twists on the classic style. And the pita was SO soft and fluffy. </div><div><br /></div><div>The Lavan was really good too, and definitely a unique pita filling. But it just paled in comparison to the falafel.</div><div><br /></div><div><i>Happy camper </i>:)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DWKkN-ozjHs/YKMpLXS8b0I/AAAAAAAADDQ/5euiPWpRTwEJUgtPUHKHNpzK8E1_vi60ACLcBGAsYHQ/s658/Israeli%2B%2528Miznon%25292.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="658" data-original-width="550" height="400" src="https://1.bp.blogspot.com/-DWKkN-ozjHs/YKMpLXS8b0I/AAAAAAAADDQ/5euiPWpRTwEJUgtPUHKHNpzK8E1_vi60ACLcBGAsYHQ/w334-h400/Israeli%2B%2528Miznon%25292.jpg" width="334" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-15461318985699457842021-05-06T21:30:00.001-04:002021-05-06T21:39:55.271-04:00Quarantine Eats: Huevos Rancheros<div><a href="https://1.bp.blogspot.com/-jWNKzLcsr94/YJSXeVWV8oI/AAAAAAAADDA/majxiD40gAEJXMjxIBTnJpQhniwwlcd0QCLcBGAsYHQ/s545/Huevos%2BRancheros.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="536" data-original-width="545" src="https://1.bp.blogspot.com/-jWNKzLcsr94/YJSXeVWV8oI/AAAAAAAADDA/majxiD40gAEJXMjxIBTnJpQhniwwlcd0QCLcBGAsYHQ/s16000/Huevos%2BRancheros.jpg" /></a></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><div>1 medium tortilla</div><div>1/3 cup of black beans, drained</div><div>1/4 cup shredded cheese</div><div>2 tablespoons of salsa verde</div><div>2 eggs</div><div>Black pepper</div><div>Crushed red pepper flakes</div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - Heat small skillet, coat with cooking spry, and cook the eggs sunny side up until the whites are cooked through, but the yolk is still runny.</div><div><br /></div><div>2 - While the eggs are cooking, warm up both sides of the tortilla on a medium skillet. Top the tortilla with black beans and shredded cheese until it's melted, then top with the salsa verde.</div><div><br /></div><div>3 - When eggs are cooked, place them on top of the tortilla and beans, then add black pepper and red pepper flakes to taste.</div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3851912588356355664.post-17802192966054266412021-05-06T21:08:00.002-04:002021-05-06T21:41:00.447-04:00Quarantine Eats: Crispy Parmesan Eggs<div><div><span style="font-family: Rock Salt;"><a href="https://1.bp.blogspot.com/-58rtAvYuEM0/YItcBH4E2mI/AAAAAAAADCk/rgb9tdTPaDEKCPTnbJSkxp_VDrz5MDhSwCLcBGAsYHQ/s556/Crispy%2BParmesan%2BEggs.jpg" style="clear: left; font-family: "Times New Roman"; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="556" data-original-width="548" src="https://1.bp.blogspot.com/-58rtAvYuEM0/YItcBH4E2mI/AAAAAAAADCk/rgb9tdTPaDEKCPTnbJSkxp_VDrz5MDhSwCLcBGAsYHQ/s16000/Crispy%2BParmesan%2BEggs.jpg" /></a></span></div><div><span style="font-family: Rock Salt;"><b>Ingredients</b></span></div><div>1 teaspoon extra-virgin olive oil</div><div>1/2 cup coarsely grated (not ground) Parmesan</div><div>4 eggs</div><div>Black pepper</div></div><div>Crushed red pepper</div><div><br /></div><div>If you want a single serving, use 1 oz of parmesan, 1 egg, and an 8 or 9-inch nonstick skillet. That's what I did here.</div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div>Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Scatter cheese covering the whole pan. Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Top with black pepper.<div><br /></div><div><i>Recipe from <a href="https://cooking.nytimes.com/recipes/1020369-crispy-parmesan-eggs" target="_blank">NYT Cooking</a></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-25674609126239031042021-05-06T21:07:00.001-04:002021-05-06T21:41:20.264-04:00Quarantine Eats: Eggs with Soy Sauce & Scallions<div><a href="https://1.bp.blogspot.com/-ZyrVyKpO3ps/YI3Wy4HM-yI/AAAAAAAADCw/UNlnGqOVjU4QyUssEoFYOj5vwwK4URcZgCLcBGAsYHQ/s550/Eggs%2Bwith%2BSoy%2BSauce%2B%2526%2BScallions.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="550" data-original-width="550" src="https://1.bp.blogspot.com/-ZyrVyKpO3ps/YI3Wy4HM-yI/AAAAAAAADCw/UNlnGqOVjU4QyUssEoFYOj5vwwK4URcZgCLcBGAsYHQ/s16000/Eggs%2Bwith%2BSoy%2BSauce%2B%2526%2BScallions.jpg" /></a></div><div><span style="font-family: Rock Salt;"><b>Ingredients</b></span></div><div><div>2 scallions</div><div>1 tablespoon oil</div><div>2 eggs</div><div>1 cup cooked white rice</div><div>1 tablespoon soy sauce (or to taste)</div><div>2 tablespoons water</div><div>1/4 teaspoon sugar</div><div>1 teaspoon shaoxing wine (optional, I used rice cooking wine)</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - Prepare the scallions by cutting them into 2-inch lengths. Take the white part and halve or quarter them lengthwise.</div><div><br /></div><div>2 - Heat the oil in a nonstick or cast iron pan over medium high heat. Fry the eggs sunny-side up, over easy, or however you like them. Lay the eggs over a bed of hot cooked rice.</div><div><br /></div><div>3 - Add the scallions to the pan, and cook until just beginning to wilt. Add the soy sauce, water, sugar, and optional cooking wine, if using. Simmer for 30 seconds, and pour over the eggs and rice. Serve!</div></div><div><br /></div><i>Recipe from <a href="https://thewoksoflife.com/eggs-easy-soy-sauce/" target="_blank">The Woks of Life</a></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-66814973679405141802021-05-03T21:18:00.002-04:002021-05-03T21:32:33.816-04:00Quarantine Eats: Slow Cooker Chicken Ragu with Herbed Ricotta<div><a href="https://1.bp.blogspot.com/-dxZqsolEpGk/YJCgTZn2sOI/AAAAAAAADC4/ucq9kGdbKAQYvD6NGKipuRP4-HbRRnmFwCLcBGAsYHQ/s550/Chicken%2BRagu.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="550" data-original-width="550" src="https://1.bp.blogspot.com/-dxZqsolEpGk/YJCgTZn2sOI/AAAAAAAADC4/ucq9kGdbKAQYvD6NGKipuRP4-HbRRnmFwCLcBGAsYHQ/s16000/Chicken%2BRagu.jpg" /></a></div><span style="font-family: Rock Salt;"><b>Ingredients</b></span><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div><div>1 ½ pounds boneless, skinless chicken thighs</div><div>1 small carrot, peeled and chopped</div><div>½ yellow or red onion, finely minced (about 1 cup)</div><div>4 garlic cloves, smashed and chopped</div><div>3 tablespoons tomato paste</div><div>2 tablespoons olive oil</div><div>1 sprig fresh thyme (or 1/2 teaspoon dried thyme)</div><div>1 sprig fresh oregano (or 1/2 teaspoon dried oregano)</div><div>1 ½ teaspoons red-pepper flakes, plus more to taste</div><div>1 teaspoon onion powder</div><div> Kosher salt and black pepper</div></div><div><div>1 (14-ounce) can whole tomatoes or crushed tomatoes</div><div>8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta</div><div>1 cup whole-milk or part-skim ricotta</div><div> Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix</div><div> Juice of 1/4 lemon (1 to 2 teaspoons)</div><div>1 teaspoon balsamic vinegar</div><div>1 handful torn fresh basil leaves</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.</div><div><br /></div><div>2 - Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.</div><div><br /></div><div>3 - Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.</div><div><br /></div><div>4 - Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.</div><div><br /></div><div>5 - Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.</div><div><br /></div><div>6 - Divide among bowls and top with the ricotta mixture.</div></div><div><br /></div><div><i>Recipe from <a href="https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta" target="_blank">NYT Cooking</a></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Miss Menu notes: I used chicken breasts and I also skipped the olive oil. Also, the ingredient list is lengthy (and a little overwhelming at first glance), but a lot of staple items you probably have in the pantry already!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-52167085859873505362021-04-29T21:04:00.001-04:002021-04-29T21:04:16.891-04:00Cuban: Sophie'sSophie's Cuban Cuisine<span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div>593 1st Avenue</div><div>at 34th Street</div><div><a href="https://www.sophiescuban.com/" target="_blank">Website</a> • <a href="https://www.yelp.com/biz/sophie-s-cuban-cuisine-new-york" target="_blank">Yelp</a> • <a href="https://www.facebook.com/SophiesCuban/" target="_blank">Facebook</a> •<span> </span><a href="https://www.instagram.com/sophiescubancuisine/?hl=en" target="_blank">Instagram</a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4KMpavgX8Os/YIoDTsibubI/AAAAAAAADCY/GwLnA50PP1oSVvBorbiMJoGUCKlBVzvIgCLcBGAsYHQ/s2048/Cuban%2B%2528Sohpie%2527s%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2047" height="400" src="https://1.bp.blogspot.com/-4KMpavgX8Os/YIoDTsibubI/AAAAAAAADCY/GwLnA50PP1oSVvBorbiMJoGUCKlBVzvIgCLcBGAsYHQ/w400-h400/Cuban%2B%2528Sohpie%2527s%2529.jpg" width="400" /></a></div><br /><div><b>Entrée + 3 Sides</b></div><div>- Breaded Chicken: I was tempted to order the grilled chicken, but so glad I went with the breaded. It was pounded thin, really crispy, and great flavor - GET IT</div><div>- Green Plantains: It was a small portion and a little overcooked/tough - FORGET IT</div><div>- White Beans & Avocado Salad: This seemed great in theory, but was lacking flavor or seasoning. I added a little salt and that helped - FORGET IT</div><div>- Moro Rice: They have a few rice/bean options, but went with this one and it was delicious! GET IT</div><div><br /></div><div><b>Empanadas</b></div><div>Chicken, Spinach & Cheese, Guava & Cheese</div><div>All 3 of these were so good. You can tell they are made in-store and not processed/packaged. Each filling was really flavorful, and the crust was really crispy. GET IT</div><div><br /></div><div>And get ALL the "Sophie's Special Green Sauce," or as some refer to it, "green crack sauce!" It's soooo good.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-84920146665338338852021-04-21T21:05:00.024-04:002022-01-26T21:18:44.456-05:00Quarantine Eats: Master Recipe List<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rSjBNz9vZow/YH44ZRxoj4I/AAAAAAAADCM/D3-Zs2uHOoMx6USMcDqPwTjc-WMkCdohACLcBGAsYHQ/s800/PhotoGrid%2B800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="800" height="339" src="https://1.bp.blogspot.com/-rSjBNz9vZow/YH44ZRxoj4I/AAAAAAAADCM/D3-Zs2uHOoMx6USMcDqPwTjc-WMkCdohACLcBGAsYHQ/w640-h339/PhotoGrid%2B800.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>UPDATE: Looking back on 2021, I am so grateful to have enjoyed some amazing meals out at restaurants (thank you, outdoor dining and vaccine-required indoor dining!). I haven't been doing much cooking the past few months, and definitely would not have expected 'Quarantine Eats' to be relevant again. But with Omicron spreading like crazy around NYC and Winter just beginning, here we are. Just might be the perfect time to get back to cooking!</div><div>______________________</div><div><br /></div><div>It's no secret that I've been spending a lot of the pandemic cooking at home, and it has truly helped keep me sane. I used to be kinda neutral about cooking, with my true passion being dining out at restaurants. But without that option, I'm so grateful to have discovered this new love for cooking. I've learned a ton about different cultures' foods, acquired new techniques and new kitchen gadgets, and learned that despite my best effort to follow recipes to a T, it's <i>really </i>easy for things not to turn out as expected! But it's been a blast anyway. </div><div><br /></div><div>So to celebrate <i>ONE</i> year since I cooked my first Quarantine Eats meal, I'm excited to present <b>Quarantine Eats</b>: a master list of all of the recipes that I've made. Mostly, I've followed the recipes of amazing cooks and food resources, but some recipes I created on my own or pieced together from a few different recipes. </div><div><br /></div><div>All of the photography was taken by me. That in itself was another great learning process figuring out how to make the food look its best. Lighting and plating matter almost as much as the taste...almost! ;)</div><div><br /></div><div>I've grouped them into categories, so hopefully it's easy to browse. Click on a category to take you to that section. Click on a recipe title to take you to that recipe page with ingredients, directions, and photos. Let me know if you make anything from this list or have any feedback!</div><div><br /></div>
<table style="width: 100%;">
<tbody><tr>
<td><a href="#breakfast"><b>Breakfast</b></a></td>
<td><a href="#asian"><b>Asian/Indian</b></a></td>
<td><a href="#israeli"><b>Israeli/Middle Eastern</b></a></td>
<td><a href="#french"><b>French/Spanish</b></a></td>
</tr>
<tr>
<td><a href="#italian"><b>Italian/Pasta</b></a></td>
<td><a href="#sides"><b>Sides</b></a></td>
<td><a href="#pizza"><b>Pizza/Flatbreads</b></a></td>
<td><a href="#dessert"><b>Desserts</b></a></td>
</tr>
<tr>
<td><a href="#latin"><b>Latin American</b></a></td>
<td><a href="#appetizers"><b>Appetizers</b></a></td>
<td><a href="#sandwiches"><b>Sandwiches/Burgers</b></a></td>
<td><a href="#american"><b>American</b></a></td>
</tr>
</tbody></table><b><br /></b><div><b><span style="font-family: Rock Salt; font-size: medium;"><a name="breakfast">Breakfast</a></span></b><div><b><span style="font-size: large;">Sweet</span></b></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-dutch-baby-pancake.html">Dutch Baby Pancake</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-chocolate-dutch-baby.html">Chocolate Dutch Baby</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-strawberry-dutch-baby.html" target="_blank">Strawberry Dutch Baby</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-overnight-challah.html">Overnight Challah French Toast Casserole</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-crock-pot-cinnamon.html">Crock Pot Cinnamon Swirl French Toast</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-blueberry-masa-harina.html">Blueberry Masa Harina Pancakes</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-rainbow-pancakes.html">Rainbow Pancakes</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-blueberry-pancake-ring.html">Blueberry Pancake Ring</a></div><div><a href="http://www.missmenunyc.com/2021/04/quaratine-eats-funfetti-cinnamon-roll.html">Funfetti Cinnamon Roll French Toast Muffins</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-cinnamon-roll-pancakes.html">Cinnamon Roll Pancakes</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-cinnamon-roll-waffles.html">Cinnamon Roll Waffles</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-cinnamon-toast-crunch.html">Cinnamon Toast Crunch Waffles</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-sweetheart-cinnamon.html">Sweetheart Cinnamon Rolls</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-queen-elizabeths-drop.html">Queen Elizabeth's Drop Scones</a></div><div><a href="http://www.missmenunyc.com/2021/04/quaratine-eats-strawberry-drop-biscuits.html">Strawberry Drop Biscuits</a></div></div><div><div><br /></div></div><div><b><span style="font-size: large;">Savory</span></b></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-spinach-feta-strata.html">Spinach Feta Strata</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-breakfast-sandwich-hack.html">Breakfast Sandwich Hack</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-souffle-omelette.html">Soufflé Omelette</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-quinoa-egg-bake.html">Quinoa Egg Bake</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-cloud-eggs.html">Cloud Eggs</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-puff-pastry-baked-eggs.html">Puff Pastry Baked Eggs</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-cornbread-waffles.html">Cornbread Waffles</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-harissa-eggs-with.html">Harissa Eggs with Hummus</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-guacamole-egg-toasted.html">Guacamole Egg Toasted Naan</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-easy-bagels.html">Easy Bagels</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-crispy-parmesan-eggs.html">Crispy Parmesan Eggs</a></div><div><a href="http://www.missmenunyc.com/2021/05/quarantine-eats-eggs-with-soy-sauce.html">Eggs with Soy Sauce & Scallions</a></div><div><a href="http://www.missmenunyc.com/2021/05/quarantine-eats-huevos-rancheros.html">Huevos Rancheros</a></div><div><a href="http://www.missmenunyc.com/2021/07/buffalo-sauce-eggs.html">Buffalo Sauce Eggs</a></div><div><a href="http://www.missmenunyc.com/2022/01/quarantine-eats-baked-zaatar-egg-buns.html">Baked Za'atar Egg Buns</a></div><div><div><br /></div></div></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="asian">Asian/Indian</a></span></b></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-crispy-tofu-with-maple.html">Crispy Tofu with Maple Soy Glaze</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-crispy-tofu-noodle-soup.html">Crispy Tofu Noodle Soup</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-teriyaki-tofu-and.html">Teriyaki Tofu and Broccoli</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-edamame-succotash.html">Edamame Succotash</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-scallion-pancakes.html">Scallion Pancakes</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-congee-with-shiitake.html">Congee</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-thai-pineapple-fried.html">Pineapple Fried Rice</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-crock-pot-honey-soy.html">Crock Pot Honey Garlic Chicken</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-ginger-sesame-noodles.html">Ginger Sesame Noodles with Caramelized Mushrooms</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-golden-fried-rice.html">Golden Fried Rice</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-hoisin-chicken-udon.html">Hoisin Chicken Udon Noodles</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-korean-tofu-rice-bowl.html">Korean Baked Gojuchang Tofu</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-korean-tofu-rice-bowl.html">Korean Garlic Butter Corn</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-korean-tofu-rice-bowl.html">Korean Sweet & Sour Pickled Cucumbers</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-gobi-chana-masala-saag.html">Gobi Chana Masala & Saag</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-thai-green-curry-with.html">Thai Green Curry with Tofu & Vegetables</a></div></div><div><a href="http://www.missmenunyc.com/2021/12/quarantine-eats-gochujang-crispy-rice.html">Gochujang Crispy Rice</a></div><div><br /></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="israeli">Israeli/Middle Eastern</a></span></b></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-spinach-cheese-bourekas.html">Cheese / Spinach Bourekas</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-persian-jeweled-rice.html">Persian Jeweled Rice</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-moroccan-vegetable.html">Moroccan Vegetable Couscous</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-manoushe-zaatar-with.html">Man'oushe Za'atar with Khyar bi Laban</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-mujadara.html">Mujadara</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-chickpea-kale-shakshuka.html">Chickpea & Kale Shakshuka</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-moroccan-stew.html">Moroccan Stew</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-lentil-and-harissa.html">Lentils and Harissa Vegetable Bowl</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-harissa-roasted-carrots.html">Harissa Roasted Carrots with Israeli Couscous</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-falafel-chicken-and.html">Falafel Chicken and Yogurt Salad</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-ground-chicken-kofta.html">Ground Chicken Kofta Kebabs</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-round-challah.html">Round Challah</a></div><div><br /></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="french">French/Spanish</a></span></b></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-pan-fried-camembert.html">Pan Fried Camembert</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-galette-bretonne-au.html">Galette Bretonne au Sarassin (Buckwheat Crepes with Fried Eggs & Gruyère)</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-cheese-souffle.html">Cheese Soufflé</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-apple-brie-tart.html">Apple Brie Tart</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-spinach-artichoke.html">Spinach & Artichoke Galette with Burrata</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-butternut-squash-chevre.html">Butternut Squash & Chèvre Galette</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-gougeres.html">Gougères</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-pommes-de-terre-la.html">Pommes de Terre à la Lyonaisse</a></div></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-tortilla-espanola.html">Tortilla Española</a></div><div><a href="http://www.missmenunyc.com/2021/07/quarantine-eats-zucchini-ricotta-galette.html">Zucchini Ricotta Galette</a></div><div><a href="http://www.missmenunyc.com/2022/01/quarantine-eats-crock-pot-coq-au-vin.html">Crock Pot Coq au Vin</a></div><div><br /></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="italian">Italian/Pasta</a></span></b></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-brown-butter-scallops.html">Brown Butter Scallops with Risotto</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-brussels-sprouts-and.html">Brussels Sprouts and Chickpea Pasta</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-uova-alla-pizzaiola.html">Uova Alla Pizzaiola</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-cacio-e-pepe.html">Cacio e Pepe</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-zaatar-cacio-e-pepe.html">Za'atar Cacio e Pepe</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-cacio-e-pepe-ravioli.html">Cacio e Pepe Ravioli</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-spaghetti-with-brussels.html">Spaghetti with Brussels Sprouts</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-spaghetti-pie.html">Spaghetti Pie</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-fried-gnocchi-with.html">Fried Gnocchi with Grape Tomatoes & Spinach</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-gnocchi-with-sage-brown.html">Gnocchi with Sage Brown Butter, Sweet Peas, and Tomatoes</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-crockpot-parmesan.html">Crockpot Parmesan Garlic Chicken with Orzo</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-rustic-summer-vegetable.html">Rustic Summer Vegetable Pasta</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-everything-bagel-pasta.html">Everything Bagel Pasta</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-sweet-corn-burrata.html">Sweet Corn, Burrata & Basil Ravioli</a></div><div><a href="http://www.missmenunyc.com/2021/05/quarantine-eats-slow-cooker-chicken.html">Slow Cooker Chicken Ragu with Herbed Ricotta</a></div><div><a href="http://www.missmenunyc.com/2021/06/quarantine-eats-lemon-ricotta-zucchini.html">Lemon Ricotta Zucchini Noodles</a></div><div><br /></div></div></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="sides">Sides</a></span></b></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-corn-souffle.html">Corn Soufflé</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-fresh-corn-cakes.html">Fresh Corn Cakes</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-smashed-potatoes.html">Smashed Potatoes</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-savory-bread-pudding.html">Cheesy Brussels Sprouts Bread Pudding</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-whole-roasted.html">Whole Roasted Cauliflower</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-garlic-parmesan-bacon.html">Garlic Parmesan Bacon Brussels Sprouts</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-sauteed-green-beans-and.html">Sautéed Green Beans and Cherry Tomatoes</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-masa-harina-cornbread.html">Masa Harina Cornbread</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-latke-waffles-classic.html">Latke Waffles (Classic)</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-latke-waffles-with.html">Latke Waffles (with Gruyère & Fried Egg)</a></div></div><div><br /></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="pizza">Pizza/Flatbreads</a></span></b></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-elote-pizza.html">Elote Pizza</a></div><div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-zucchini-red-onion.html">Zucchini Red Onion Flatbread</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-bbq-chicken-naan-pizza.html">BBQ Chicken Naan Pizza (with Homemade BBQ Sauce)</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-brussels-sprout-ricotta.html">Brussels Sprout & Ricotta Pizza</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-greek-cauliflower-pizza.html">Greek Cauliflower Pizza</a></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-spinach-white-pizza.html">Spinach White Pizza (with Garlic & Herb Dough)</a></div></div><div><a href="http://www.missmenunyc.com/2021/03/quarantine-eats-chicken-sausage-pesto.html">Chicken Sausage, Tomato, Pesto Flatbread</a></div><div><br /></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="dessert">Desserts</a></span></b></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-nutella-swirl-chocolate.html">Nutella Swirl Chocolate Brownies</a></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-brown-butter-sprinkle.html">Brown Butter Sprinkle Blondies</a></div></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-rainbow-rice-krispie.html">Rainbow Rice Krispie Treats</a></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-golden-graham-smores.html">Golden Graham S'mores Bars</a></div></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-hamentashen-hack.html">Hamentashen Hack</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-strawberry-summer-cake.html">Strawberry Summer Cake</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-american-flag-brownies.html">American Flag Brownies</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-cinnamon-sugar-crescent.html">Cinnamon Sugar Crescent Twist Bread</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-mason-jar-ice-cream.html">Mason Jar Ice Cream</a></div><div><a href="http://www.missmenunyc.com/2021/06/quarantine-eats-red-velvet-kiss-cookies.html">Red Velvet Kiss Cookies</a></div><div><a href="http://www.missmenunyc.com/2021/06/strawberry-rice-krispies-treats.html">Strawberry Shortcake Rice Krispies Treats</a></div><div><a href="http://www.missmenunyc.com/2022/01/quarantine-eats-apple-roses.html">Apple Roses</a></div><div><br /></div></div><div><b>
<span style="font-family: Rock Salt; font-size: medium;"><a name="latin">Latin American</a></span></b></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-salvadoran-pupusas.html">Salvadoran Pupusas</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-arroz-congri-cuban-rice.html">Arroz Congri (Cuban Rice & Beans)</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-elote-mexican-street.html">Elote (Mexican Street Corn)</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-chicken-roti.html">Chicken Roti and Roti Bread</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-cheesy-cuban-chicken.html">Cheesy Cuban Chicken Rice Bake</a></div></div><div><a href="http://www.missmenunyc.com/2021/07/quarantine-eats-chilaquiles-rojos.html">Chilaquiles Rojos</a></div><div><br /></div><div><b><span style="font-family: Rock Salt; font-size: medium;">Appetizers</span></b></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-adjaruli-kachapuri.html">Adjaruli Kachapuri</a></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-cheesy-chickpea-melts.html">Cheesy Chickpea Melts</a></div></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-buffalo-chicken-dip.html">Buffalo Chicken Dip</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-one-minute-lentil-salad.html">One Minute Lentil Salad</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-spinach-kale-bites.html">Spinach Kale Bites</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-totchos-two-ways.html">Totchos Two Ways</a></div><div><a href="http://www.missmenunyc.com/2021/08/quarantine-eats-slow-cooker-chicken.html">Chicken & Avocado Rice Soup</a></div><div><br /></div><div><div><b><span style="font-family: Rock Salt; font-size: medium;"><a name="sandwiches">American/Sandwiches </a></span></b></div><div></div></div><div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-greek-chicken-crescent.html">Greek Chicken Crescent Roll Ups</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-chicken-pesto-sliders.html">Chicken Pesto Sliders</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-greek-turkeyless-burger.html">Greek Turkeyless Burger with Tzatziki</a></div><div><a href="http://www.missmenunyc.com/2021/04/quarantine-eats-tater-tot-casserole.html">Tater Tot Casserole</a></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-28777188028174871302021-04-19T22:07:00.000-04:002021-04-19T22:07:24.659-04:00Quarantine Eats: Strawberry Dutch Baby<div><a href="https://1.bp.blogspot.com/-8Od9_YcAiG0/YEFOxLmuLZI/AAAAAAAACug/ViYGZAs61vMxe3DBMENnxU3D-Y0odPFDwCLcBGAsYHQ/s550/Strawberry%2BDutch%2BBaby%2B1.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="541" data-original-width="550" src="https://1.bp.blogspot.com/-8Od9_YcAiG0/YEFOxLmuLZI/AAAAAAAACug/ViYGZAs61vMxe3DBMENnxU3D-Y0odPFDwCLcBGAsYHQ/s16000/Strawberry%2BDutch%2BBaby%2B1.jpg" /></a></div><div><br /></div><div><br /></div><div><div><span style="font-family: Rock Salt;"><b>Ingredients</b></span></div><div>For the strawberry filling:</div><div>1/3 cup granulated sugar</div><div>1 medium lemon</div><div>1 pound strawberries</div><div>5 tablespoons unsalted butter</div><div><br /></div><div>For the Dutch baby batter:</div><div>3/4 cup all-purpose flour</div><div>1 tablespoon granulated sugar</div><div>1/2 teaspoon kosher salt</div><div>1/2 teaspoon ground cardamom (optional)</div><div>5 large eggs</div><div>1 cup whole milk</div><div>1 teaspoon vanilla extract</div><div>Powdered sugar and whipped cream, for serving (optional)</div><div><a href="https://1.bp.blogspot.com/-7kh1MdeUjyQ/YEFOxN19f-I/AAAAAAAACuc/ye0bq0zYvisppk7pks-XnSvyuEjEfbUaACLcBGAsYHQ/s550/Strawberry%2BDutch%2BBaby%2B2.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="550" data-original-width="550" src="https://1.bp.blogspot.com/-7kh1MdeUjyQ/YEFOxN19f-I/AAAAAAAACuc/ye0bq0zYvisppk7pks-XnSvyuEjEfbUaACLcBGAsYHQ/s16000/Strawberry%2BDutch%2BBaby%2B2.jpg" /></a></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - Place a 10-inch cast iron skillet on the middle rack in the oven. Heat the oven to 425°F.</div><div><br /></div><div>2 - Make the strawberry filling: Place 1/3 cup granulated sugar in a medium bowl. Finely grate the zest of 1 medium lemon onto the sugar. Rub the zest into the sugar with your fingertips until fully combined and gritty. Hull and cut 1 pound strawberries in half, then place in a large bowl. Squeeze the juice of the zested lemon onto the strawberries and toss to combine.</div><div><br /></div><div>3 - Cut 5 tablespoons unsalted butter into 5 pieces. Place the butter in the hot skillet, return to the oven, and bake until the butter is mostly melted but not browned, 1 to 2 minutes. Add most of the lemon sugar and stir to combine. Arrange the strawberries evenly on top and sprinkle with the remaining lemon sugar. (Reserve both bowls.) Roast for 10 minutes. Meanwhile, make the Dutch baby batter.</div><div><br /></div><div>4 - Make the batter: Wipe out the lemon sugar bowl. Place 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cardamom in the bowl and whisk to combine.</div><div><br /></div><div>5 - Wipe out the strawberry bowl. Add 5 large eggs to the bowl and whisk until frothy. Add 1 cup whole milk and 1 teaspoon vanilla extract and whisk to combine. While whisking constantly, slowly add the flour mixture and whisk until smooth. Whisk vigorously for 30 seconds more. </div><div><br /></div><div>6 - By this point the strawberries should be bubbling and smell roasted and sweet. Pour the batter over the strawberries. Reduce the oven temperature to 400°F. Bake until puffed and golden-brown, about 20 minutes. Let cool for 5 minutes. Serve dusted with powdered sugar and topped with fresh strawberries.</div></div></div><div><i><br /></i></div><div><i>Recipe from <a href="https://www.thekitchn.com/strawberry-dutch-baby-recipe-2-23042221" target="_blank">The Kitchn</a></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-62462367024701459772021-04-19T22:06:00.000-04:002021-04-19T22:06:13.925-04:00Quarantine Eats: Blueberry Masa Harina Pancakes<div><a href="https://1.bp.blogspot.com/-21S4PivgLSI/YEGTTHxYXZI/AAAAAAAACu8/NiMQylGvvk4eKMQyv-Ov51lwLzMvP3q8wCLcBGAsYHQ/s550/Blueberry%2BMasa%2BHarina%2BPancakes.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="550" data-original-width="550" src="https://1.bp.blogspot.com/-21S4PivgLSI/YEGTTHxYXZI/AAAAAAAACu8/NiMQylGvvk4eKMQyv-Ov51lwLzMvP3q8wCLcBGAsYHQ/s16000/Blueberry%2BMasa%2BHarina%2BPancakes.jpg" /></a><i><br /></i><span style="font-family: trebuchet ms;"><span style="font-size: 85%;"><span style="font-size: 130%;"><span></span></span></span></span><div><div><span style="font-family: Rock Salt;"><b>Ingredients</b></span></div><div>1 cup masa harina see note</div><div>1/3 cup granulated sugar</div><div>2 teaspoons baking powder gluten-free</div><div>1/4 teaspoon salt</div><div>3/4 cup milk</div><div>2 eggs</div><div>2 tablespoons unsalted butter melted</div><div>1 cup fresh blueberries</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Directions</b></span></div><div><div>1 - Whisk together masa harina, sugar, baking powder, and salt in a large bowl.</div><div>2 - Whisk together milk, eggs, and butter in a medium bowl.</div><div>3 - Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened.</div><div>4 - Gently fold in blueberries.</div><div>5 - Heat a griddle or large frying pan over medium heat. To test if it is hot enough, a drop of water will sizzle on the surface and evaporate immediately. Lightly butter or grease griddle.</div><div>6 - Pour about 1/4 cup batter onto griddle for each pancake.</div><div>7 - Carefully flip pancake over when bottom is lightly browned and edges look dry and cooked, about 2 minutes.</div><div>8 - Cook the other side until bottom is lightly browned, about 2 minutes.</div><div>9 - Serve pancakes immediately or keep them warm on a wire rack in a 200°F oven.</div><div>10 - Enjoy pancakes with butter and maple syrup.</div></div></div><div><br /></div><div><i>Recipe from <a href="https://magnoliadays.com/blueberry-masa-harina-pancakes/" target="_blank">Magnolia Days</a></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3851912588356355664.post-32805596768546200242021-04-19T22:05:00.000-04:002021-04-19T22:05:41.829-04:00Quarantine Eats: Korean Tofu Rice Bowl<div><a href="https://1.bp.blogspot.com/-U-kNxMc3nTE/YEg3pSVRkgI/AAAAAAAAC0U/1blBDUykvQ4VKJvXGKXc5-3ORM1Ea1b4gCLcBGAsYHQ/s550/Korean%2BRice%2BBowl.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="550" data-original-width="550" src="https://1.bp.blogspot.com/-U-kNxMc3nTE/YEg3pSVRkgI/AAAAAAAAC0U/1blBDUykvQ4VKJvXGKXc5-3ORM1Ea1b4gCLcBGAsYHQ/s16000/Korean%2BRice%2BBowl.jpg" /></a></div><div><div><span style="font-family: Rock Salt;"><b>Tofu Ingredients</b></span></div><div>7 oz extra firm tofu, pressed, chopped into cubes</div><div>2 tbsp. Gochujang paste</div><div>1 tbsp. honey</div><div>1 tsp. soy sauce</div><div>1/4 tsp. salt</div><div>1 tbsp. lime juice</div><div>1 tsp. sesame seeds</div><div>1 spring onion, green part sliced (for garnish)</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Tofu Directions</b></span></div><div><div>1 - Preheat the oven to 350°F/180°C. Line a baking tray with foil.</div><div>2 - In a bowl, mix the marinade - gochujang, honey, soy sauce, salt and lime juice. You can marinate it overnight, or use immediately.</div><div>3 - Stir in the pressed tofu cubes carefully.</div><div>4 - Place the marinated tofu cubes onto the lined baking tray. Spoon some of the remaining marinade on the cubes.</div><div>5 - Bake for 30-40 minutes, flipping it over once, halfway during baking.</div><div>6 - Garnish with sesame seeds and chopped spring onions.</div></div><div><br /></div><div><span style="font-family: Rock Salt;"><b>Corn Ingredients</b></span></div><div>3 tablespoons salted butter</div><div>4 ears corn, kernels, removed from cob</div><div>2-3 cloves of garlic, minced</div><div>Salt and pepper</div><div><br /></div><div><b style="font-family: "Rock Salt";">Corn Directions</b></div><div>Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.</div><div><br /></div><div><b style="font-family: "Rock Salt";">Cucumber Ingredients</b></div><div>1 cup seasoned rice vinegar</div><div>3/4 cup sugar</div><div>1 tablespoon grated ginger</div><div>1 teaspoon kosher salt</div><div>1/8 teaspoon dried red chile flakes</div><div>2 seedless English cucumbers</div><div><br /></div><div><div><b style="font-family: "Rock Salt";">Cucumber Directions</b></div><div>1 - Slice the cucumbers into very thin coins. Add to the quart jar or medium size bowl.</div><div><br /></div><div>2 - In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt, and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.</div><div><br /></div><div>3 - Cover and refrigerate for at least 30 minutes or up to 3 days.</div></div><div><br /></div><div><div><i>Korean Baked Gojuchang Tofu from <a href="https://loveisinmytummy.com/2016/03/baked-gochujang-tofu.html" target="_blank">Love Is in My Tummy</a></i></div><div><i>Korean Sweet & Sour Pickled Cucumbers from <a href="https://www.foodiecrush.com/sweet-and-sour-asian-pickled-cucumbers/" target="_blank">Foodie Crush</a></i></div><div><i>Korean Garlic Butter Corn from <a href="https://www.halfbakedharvest.com/korean-bulgogi-bbq-chicken/" target="_blank">Half Baked Harvest</a></i></div></div>Unknownnoreply@blogger.com0