My List for NYC eats...

http://www.masfarmhouse.com/ (recommend by Hipp family)

Harth www.restauranthearth.com (Recommended by Sebastian)
http://www.apiarynyc.com/ Monday byob (Recommended by Sebastian)
Noodle town in china town (recommend by Cosmo)

Mugsie chow chow 31 2nd Ave (Rec Perciles)
Snack 105 Thompson St # A //Greek food// (Rec Perciles)
Cuban house www.cubanyc.com‎
Apizz brick oven www.apizz.com (Rec Perciles)

http://www.5ninth.com

http://www.insideparknyc.com I have walked by not sure how the food is, but I bet the building at St. Barts is amazing...

http://www.prunerestaurant.com/ the name is not appealing ... but I will go.

www.dresslernyc.com

http://www.aquavit.org

The Cafe inside Moma....

Yum eat at MOMA http://www.momacafes.com/c2/c2.html

I really enjoyed the ...
Fennel salad
Thin shaved fennel
". " radish
Orange segments
Tender arugula
Dressing reminds me of what they use in Paris. Delicate, creamy and a touch of lemon...
I could split it. A very large salad.

I liked ht e process, you get in line (and hopefully grab a menu or know what you want) order... get a number...

Go find a place at the community tables...
wait.
Brought my glass of Rose right away...
I went to a station a poured myself a glass of water...

Then the food came.

People are drawing, writing, computing, chatting... it is a great energy in here.

Winter Cocktail...

So I wanted to have a cocktail to serve the guest when they came over...
I poked around.

If you made a pint glass size drink//

I picked up some 1/5 pear juice it was okay, but would like to find fresher, or press myself.

( I used to taste, maybe a t. for a pint glass size drink) a jar of minced ginger from The Ginger People (huge score in my book)

3/5 www.martinellis.com/ sparkling apple cider

1/5 white rum...

mix or shake well and serve on the rocks...

a ginger beer could work in this too?

Red Stuffed Mushrooms:

Stuffed Mushrooms:
bake at 350 for 15 minutes.
baby bella's (wipe down and remove stems..)
in a food processor:
1/3 c, cream cheese
1/4 goat cheese
1/4 cream
a roast red pepper
3 oven roasted roma tomatoes
a few springs of thyme

then fill the mushroom...

A good place to eat in Park Slope...

http://www.applewoodny.com/

Had wonderful fresh grilled sardines... It is the difference of Tuna fresh or out of the can.
This place is about the food and the preparation. The service was personal.

I high recommend dining in this joint!

Yum.



Loved the feel of the tables and building... it reminded me of Napa a bit.

This is for people who enjoy eating and food.

Also a great mixologist menu. There are not too many place that is good to have a cocktail I feel. No need when there is so much great wine to drink.

Pea Shoot and langoustine salad...

So this started with a bag of frozen langoustines I picked up from Trader Joe's...
I am pretty pleased with the quality.

I also got some organic Pea shoots there, I love these for a salad base...
I had arugula, I would have added if I had not ate it all.
I also cubed a half of an avocado & roasted beets.

Tossed with some lemon olive oil and

I then took a 1/2 c. of the langoustine sautéed them with some basil olive oil from Sotto Voce in Spanaway, WA 1/4 cup tomato concassé and squeezed a 1/4 lemon in the mix. A dash S& P
Just enough to warm it up )4 minutes?)

Tossed it with the juices on the salad...

If I have goat cheese I might have added a bit for the brine taste.. but I am not sure about that.

Stock, it is a really good idea

Chicken, Lobster, beef.... what ever...
I love how it smells. I enjoy using the bones and meat scrapes...
I feel like I am getting more out of the food items.

Take the stems of the herbs, the peelings from Carrots etc. I like tot add the mushroom stems to many of the stocks.

Pick up a roasted chicken at CostCo and when you are done drop the carcass in a pot add water, bay leak or two... mirepoix+ 1/4 carrot, 1/4 celery 1/2 onion... parsley is always good, a touch of rosemary...

The lobster (I would freeze the shells till I had enough for the pot) or fish can be much different... I have driven folks out of the house for the smell... If you get a whole fish to filet... then you can make a nice stock with the bones...

Beef same as the chicken, but I like to add some tomato paste, and getting some leg bones is a good idea.
Some say roast the bones some say don't.... It depends on my mood and time.

when it is cooled you can freeze it in small portions to use for soup, sauces or instead of oil/ butter.

I do a mini stock.... I will get a filet and trim of the silver skin and fat... sear it up enough to get some brown bits to scrape of the pan ...poor some water and wine... a few veggies... (carrot peel, baby carrots, tomatoes/ fresh or paste, garlic, celery, onion etc) bay leaf, sea salt pepper corns, etc.
Strain, reduce a bit more, whisk a chunk of butter in there... yum.