Numero 28 Pizzeria

April 11, 2012

If you were to ask me what the best pizza in New York City is, I would have an answer for you. In fact I would have more than one answer. The question is really to broad. It all depends on what your going for… thin crust/brick oven, cheesy, saucy, bready, mushy, classic New York style… you get my point. They call it authentic Romana style pizza; I call it TO DIE FOR– Numero 28 Pizzeria on Spring Street in Soho. A step inside the tiny shop and you’ll be drooling at all the beautiful varieties in the kitchen window. They’re all good, yes, but unless you go in having not eaten in a week, you probably only have room for one piece. So I say go for plain old Alla Bufala– Focaccia-like crust, cherry tomatoes, blobs of mozzarella di bufala, basil and olive oil. It’s perfection in every bite and by me… highly recommended.

 

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Ham and Cheese Quiche

February 9, 2009

quiche

I love weekend brunch, but I rarely, actually make it. The next best thing I guess is making brunch for myself at home. This week it was ham and cheese quiche. Typically when I make it, I just throw everything in a big bowl without measuring, but for the sake of this post, I did measure, so that I could share the recipe with you. It is delicious!!!

Crust
Since I don’t currently have a pie plate I used a ready-crust right out of the freezer. But if you want to make your own, follow the recipe below:

1 c flour
1/4 t salt
1/3 c + 1 T shortening
2 -3 T Water

Mix flour and salt. With two butter knives, cut shortening into mixture until small chunks have formed. Sprinkle with water, one tablespoon at a time and press dough together. Wrap in wax paper or plastic wrap and refrigerate for 45 minutes. On floured surface, roll into circle and press into pie plate. Poke bottom of crust with fork in three places to avoid air bubbles. Flute edges as desired. Set aside until filling is ready.

Filling
8 eggs
1/2 c milk
1/4 c half and half
1/2 t salt
1/4 t pepper
3/4 c shredded cheddar cheese (I used reduced fat…but you can use regular)
3 T goat cheese crumbles
1 slice ham (1/2 inch thick) diced

Whisk eggs, milk, half and half, salt and pepper. Add cheeses and ham. Stir.
Pour into pie crust (either frozen of fresh). *If using a small pie plate you may have a bit of extra filling. Cover edges of crust with foil to keep from burning. Bake on 350° for 45 minutes to an hour…until set.

Enjoy!

chxcacc

I’ve loved to cook since I was about eight years old, even though back in those days I was only mom’s helper. Since then, I’ve become quite skilled at making a lovely dinner and still thoroughly enjoy to cook, though lately feel I might have lost my touch. The past few attempts I’ve made at preparing anything more than a frozen dinner have turned out complete busts. Anyone who lives in a tiny studio apartment can probably understand my pain. It is truly a challenge to prepare an amazing meal when your counter space measures 16”x30” and a lack of substantial storage space limits you to a pot, a pan and little else. But one who loves beautiful dinners can only eat so many veggie burgers! 

The other night I was craving a childhood favorite—Chicken Cacciatore. So after an internet search that led me to the Food Network website www.foodnetwork.com, and mustering up the determination to make it a success, I was soon at work despite the hurdles of my small kitchen. Below is a recipe I have to credit to both Giada De Laurentiis and Rachael Ray. I took bits and pieces of each of their recipes, ingredients I liked best from each, and came up with the perfect combination of flavors. Dinner was an amazing success…and I’m so glad I haven’t lost my ability. Hope you enjoy!

Lovely Ladies’ Chicken Cacciatore

 4 chicken thighs, 2 breasts – recipes call for skin on; I removed it….still good!

2 t salt + extra to taste

1 t pepper + extra to taste

1/2 c flour, for dredging

3 T olive oil

1 onion, diced

3 cloves garlic, minced

1 1/2 c sliced button mushrooms (or Rachael’s recipe called for 2 Portobello caps, halved and sliced)

3/4 c dry white wine

1 28 oz can crushed tomatoes with juice

3/4 c chicken broth

3 T drained capers

1/4 fresh parsley, chopped

Sprinkle chicken with salt and pepper and dredge in flour to coat. With 2 T of oil in skillet, brown over medium heat, 5 minutes on each side. (Not cooked through). Remove from heat and set aside. In 1 T of oil, sauté onion, garlic and mushrooms on medium heat until tender. Add wine and reduce, about 3 minutes. Add tomatoes and juice, broth and capers. Return chicken and sprinkle with parsley. Let simmer on low heat about 30 minutes or until chicken is cooked through. Serve over cooked egg noodles.

 Yum. Highly recommended!

Hundred Acres

November 19, 2008

drink1

 

I really didn’t mean for this to be a site dedicated to my recommendations of best restaurants in town, but I had the pleasure of dining at a new place the other night and I simply cannot go without mentioning it here.

 

I’m talking about Hundred Acres down in Soho on a tiny block of MacDougal Street. Years ago you couldn’t pass the place without noticing its bright turquoise blue exterior—those were the days when it was Provence. Since then, the owners of Cookshop took over and transformed it from French country to a slightly hipper, more modern hotspot.

 

There’s a great ambiance inside, dark, minimal yet warm interiors, a staff of fresh-faced Abercrombie-esque boys charming the pants off the clientele and a menu that includes something as elegant as spice-crusted bluefish with eggplant puree and an olive-orange salad as well as a down-home happy-hour special of organic corndogs for three bucks! I haven’t forgotten the drinks on their enticing cocktail menu, or the mouthwatering desserts made perfect with a glass of Amaretto…almost as gorgeous as the waiters.

 

From start to finish a great night out. Hundred Acres—highly recommended!

 

 

rocknrolla1

The other night I went the movies with a friend. We’d been planning this for weeks, though hadn’t really discussed what it was we were going to see. I was thinking Changling but since she’d seen it the week before (and wanted to slit her wrists over the fact that it was nothing but an over-acted Jolie-lip fest) I told her whatever we saw would be fine. So she chose Guy Ritchie’s newest flick, RocknRolla. I’ve never been the biggest fan of Mr. Ritchie’s work, so really wasn’t thrilled at the idea of having to sit through it for two hours. In Lock Stock and Two Smoking Barrels I was so perplexed by the cockney accents that I completely lost the story, and in Snatch, I didn’t even try and ended  up falling asleep. This one however, was fantastic. The cockney accent was there, yes. It had me confused and amused. Great cast, a story line involving London gangstas, real estate and 7 million pounds…twice…a lucky painting, a cooky dance scene, a great chase and the rocknrolla…as in he’s bri-ish and he’s a rocknrolla. Without a doubt—highly recommended!

 

freemans11

If you’re a New Yorker, you know the importance of having a list of best brunch spots in the city. Well everybody…have you been to Freemans? In case it’s not on your list already, add it now. Tucked away at the end of Freeman Alley, off Rivington (between Chrystie and Bowery) it’s a little off the beaten path, but completely worth the trouble finding it once inside. It’s a taxidermist’s heaven, with walls adorned with buck heads and winged things. And then we can’t forget the hot hipster staff with their tattooed arms, plaid shirts and coolly coifed hair. They make you want to stay all day. The best part though is the menu…the stone ground cheddar cheese grits really. Oh and the artichoke dip. Okay and the French 75’s. With every bite I thought to myself how glad I am that it’s hip to eat again. Weekend brunch at Freemans. Highly recommended!