Artichoke Pizza

After doing what seems like endless amounts of dishes in culinary school, I am exhausted. I want to:
1. Get away from my classmates who decided to be lazy and did nothing but watch some of us do all the dishes
2. Sit down and never get up
3. Vegetate and distract myself with fun things (eating anyone?)

When I got to accomplish all these activities, I was in a much better mood. I met my friend and decided to try a decadent and giant pizza at artichoke. Artichoke Pizza has an old New Yorker appeal, but with a gourmet sophisticated touch. It is simply a storefront, no tables, just a counter, where you order your pizza or slice and huddle on the sidewalk (no matter if it is a cold winter night.) The ceiling is an art decoWe ordered a whole pizza (for two-quite ambitious seeing as though they serve one size 18 inches.), the artichoke and spinach. This creamy white pizza, with bubble up brown cheese and crispy chewy crust was filling and amazing. It was a very comforting pizza. It taste as though someone smeared artichoke spinach dip over the pizza, added a few tender artichoke leaves and some mozzarella and baked it to oozing savory perfection. It was a very different pizza than I was used to, not a bad thing. But different. I have never really had a creamy pizza. It is something you can’t eat too much of, or maybe you can and just get really sick. We paired this pizza with woodchuck hard apple cider, which seemed like the perfect beverage with this pizza. Sweet granny smith cider cut the heaviness and creaminess of the pizza. For that day, after all those dirty dishes, artichoke pizza was what I definitely needed. It is an indulgence for sure.

Artichoke Pizza
328 E. 14th street
NY, NY 10003
212-228-2004

El Beit: for the coffee-curian in all of us

coffee-curian: A person who loves and knows good coffee, somewhat elitist, addicted to bold flavors and caffeine. Thinks coffee beans are semi-precious amber jewels.

I am not a coffee-curian but I like good coffee, let's just say I know good coffee when I taste it. Blue Bottle is my favorite in San Francico but nothing has captivated my palette here in NYC. Recently, I found my Blue Bottle equivalent.
Here comes a new breed of coffee shop in Williamsburg where the coffee takes center stage. El Beit cares about one thing: amazing espresso and coffee without the unnecessary frills of syrups and concoctions (like at some coffee establishments located every 2 ½ blocks.)
The latte is strong, yet there is no bitter after taste, just smooth and bold.
Like Blue Bottle, they always make a design in the latte, a beautiful leaf that not only demonstrates the deep hue of espresso but the creamy foam on top.


They have a beautiful orange Marcazzo espresso machine, which provides the only color in contrast to the metal pipes and wood tables. It stands out as a sleek mean coffee machine. The "baristas" take time and care with each drink, something you rarely find at most coffee shops.
The only downside is the location; the ubber trend master hipster location can make it unbearable. But I am happy these hipsters can appreciate I good European espresso.

El Beit
158 Bedford Ave
(between 8th St & 9th St)
Brooklyn, NY 11211

Momofuko Noodle Bar: Review

Its not like I haven’t been there quite a few times. I mean an affordable locally sourced refined noodle bar, what could be better? One of my favorite things is the raw bar, changing constantly with new fish and an assortment of oysters. The night I went, we tried the hamachi with beet sauce, freshly grated horseradish and thinly sliced apple. While I thought the hamachi, apple and horseradish complemented each other perfectly, sweet, buttery and spicy, the beet sauce was overpowered by the other strong flavors. While alone, the beet sauce was quite flavorful, it didn’t impart much to the overall dish. Yet the fish is so fresh and buttery it is well worth trying something from the raw part to start your dinner.
They are also known for their buns, containing chicken, pork or shitake mushrooms. Each variety is enfolded in a soft white delicate bun, containing the right amount of plum sauce, lightly pickled and thinly sliced cucumbers and of course very tender pulled meat with a delicious crispy crust.
But, this is a noodle bar, and that is where they excel. Home made noodles and extra flavorful broth makes these soups warming, ultra savory and complex. A deep roasted pork flavor is brightened by picked veggies and thinly sliced scallions. The noodles exemplify the chef’s dedication to the craft. Perfectly textured, and soaking up broth, these noodles can stand equally by themselves.
The one thing Momofuko lacks is consistency. The broth is sometimes too salty (or altering significantly from visit to visit) and despite how quick the plates arrive, sometimes two soups will come 10 minutes apart (at least they did for our order.)
Momofuko is a new breed, kind of like a designer dog. Refinement is key. Traditional Asian fare is lightened, re-worked and out comes Momofuko. Chef David Change is quite inspirational for me, a recent culinary graduate; he has created a mini-culinary empire. Not that I want a mini-culinary empire, well that would be nice. I am so envious (in a good way) of a young culinary grad who has big ideas, excels in his profession and is dedicated to the craft.

Momofuko Noodle Bar
171 first ave. btwn 10th & 11th
NYC

Let me know, what noodle shops are your favorite?

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Give me some good RUB: A review of NYC’s RUB

Barbeque has always been good. But it hasn’t been until recently that it's had such fame. Its' peak came last year when Saveur Magazine named it’s top 100, #1 being, oh yes, you guessed it Barbeque. And since this southern specialty has been blossoming in the North, I have had the opportunity to gobble up this smoky meaty goodness. When I first came to New York, there was one place for Barbeque: Dinosaur Barbeque (which is simply incredible.) Since then, barbeque joints are sprouting up, Rub, Daisy May, Blue Smoke and many others. But this begs the question: are they any good? Are they as good as their Southern (to some more authentic) counterparts? Unfortunately, I cannot tell you whether these NYC barbeque shops match up to the south, since I haven’t visited the South. I know, don’t be upset Southerners. It has been long overdue and I cannot wait to go.
But for now, I have to settle for NYC Barbeque. I decided to try one of the most highly rated barbeque joints in NYC: Rub. The name is slightly deceiving because, it really is about two things here, there giant red smoker and their deep fat fryer. In all honesty their rub wasn’t the most impressive part of this barbeque equation. The red smoker is where all the action takes place: where cheap tough cuts of meat are turned into succulent, deeply flavorful, tender pieces of meat. The pulled pork reigns supreme, moist and slightly smoky, un-sauced, so you can add sauce or simply enjoy the pure flavors of the hog. The pulled chicken is also pretty tender yet less smoky. Their pastrami is not as moist at Katz, but is still fresh, warm and seasoned with a nice crust of pepper. The brisket was the only disappointing meat. It lacked all moisture, wasn’t able to fall apart (a tell tale sign, that 1. It could be old 2. It wasn’t cooked long enough.) Whatever the case, it needed some barbeque TLC.
The deep fat fryer provided amazing fried wonders. Crispy, slightly sweet and salty onions rings were highly addictive. Licking my lips after each bite allowed me to collect the salty particles left on my lips, while the sweetness of the onions dissipated on my tongue. The fried Oreos were equally sinful. Donut battered enveloped warm gooey chocolaty Oreos. I never had these before and it was quite an experience. Warm, soft and just plain delicious.
With Barbecue’s status comes a rightfully overdue appreciation for the craft. One that Rub accomplishes for the most part. I wish I knew how to make my own…to learn the craft like the barbeque masters. But for now I will leave it up to professionals. My adopted blogger father (oh yes…I have been adopted by a blog--- finally I have a home) is a reigning champion at home smoking specialties. He has the grill, the pictures and the know how to show you how to accomplish all your barbeque dreams. (Ok to be honest, if your barbeque dreams involved smoked dinosaur…I am not sure he can be of help.) Check out his blog which contains delectable recipes from a true southern gent: Mr. Orph’s Blog.
What is your favorite Barbeque restaurant or recipe? Let me know....

Nicky's Vietnamese Sandwiches: Asian Interior, French Exterior

I love Vietnamese sandwiches, crunchy French baguette, fresh cilantro, pickled carrots, thinly sliced spicy peppers, crisp cucumbers and (for me) grilled chicken. Nothing has topped Paris for a delicious grab and go sandwich. A tiny little mom and pop shop was our daily lunch spot when we visited. Cheap and delicious, it demonstrates not only the quality of French bread but also what occurs due to factors of colonization. The Vietnamese sandwich is a by-product of what happens to food ways when one culture is subjected to the influence of the other.


Ok, so enough colonial talk, let’s talk taste. In Paris, they used some kind of animal fat instead of mayonnaise, which made it decadently tasty. But in order to get my fill here, I head to Nicky’s Vietnamese Sandwich Shop in the east village. Like the one’s in Paris, it is tiny with a limited menu. For the traditional sandwich, they combine ground pork, ham and of course pâté with the usual, cilantro, pickled carrots, cucumbers and mayo (which I never get, because I have always hated it.) The meat was tender and flavorful and the bread was fresh and French making it the perfect late night snack (or any hour you see fit.) The spring rolls fall flat, in both dipping sauce and flavor. But if you stick to the sandwiches, you are sure to enjoy.

Nicky's Vietnamese Sandwiches
150 E 2nd St
New York 10009
212-388-1088
http://www.nickyssandwiches.com/

What's your favorite place for Vietnamese sandwich shop?

Caracas: A Little Arepas Haven (or Heaven)

Arepas: Savory Handheld South American Wonders

After seeing a just horrible movie, ( I mean, if I didn’t pay soo much, I would have left…I won’t disclose the title---I am not here to bad mouth movies), I needed to redeem the evening by gorging on some beloved comfort food at one of my old haunts Caracas, in the east village. Despite its quaint and intimate size, Caracas can' be missed. Just look for the hoards of arepas lovers munching and waiting outside. Caracas specializes in Arepas, a corn based sandwich stuffed with lots of different goodies such as shredded beef, avocado and cheese. They are simply delicious. My favorite is the de Pabellon, which is shredded beef, queso fresco, black beans and fried plantains. The sweet and savory play very well together and the shredded beef is oh so tender and moist. I have tried a few others which all seem to lack luster in comparison. The chicken is a little dry, but that shouldn’t deter you from trying the other vast combinations.
The guacamole is superb, highly seasoned with a secret combo of herbs and vinegar served with a side of chips (yucca, taro and other south American tubers) sliced thinly, fried perfectly, and sprinkled with salt. In addition, they have the assortment of aqua frescas and loads of south of the border beer.














Caracas ToGo
91 E. 7th Avenue
NY, NY 10009
Phone: (212)-228-5062

Madeleine Patisserie

A little French Patisserie sits amongst the busy 23rd Street in Manhattan, awaiting pedestrians to look in at the lovely display cases filled with fruit tarts, croissants and of course a seemingly endless amount of macaroons. What? Did I just say macaroons? Despite this bakery’s name, it isn’t known for the Proustian delight, but the French macaroon. Macaroons epitomize luxury with their delicate yet ultra sweet quality. I mean, common, they were Marie Antoinette’s favorite. At Madeleine, macaroons come in many flavors: the common, chocolate, raspberry, pistachio, vanilla, and more intriguing and experimental flavors, Caramel Fleur de Sel, Port Wine and Chocolate, Lavender, Rose Water.


Here are the one’s I tried:
Pistachio Orange: I do not like the overtly green color, and lack of pistachio flavor, but the orange came through nicely.
Caramel Fleur de Sel: This one was one of my favorites. It had a nice balance between salt and caramel. A warmth and smooth quality permeated throughout this two-bite delicacy.
Port Wine and Chocolate: The port wine tasted more like grape juice, and the chocolate was much more of a milk chocolate, surprisingly lacking in chocolate flavor. Overall, in concept this one sounds interesting, but in fact, it fell flat and needs work.
Apricot and Champagne: Here you could taste more of the champagne; a light fruity wine came through. The apricot was a nice pairing and this one worked much more successfully than the port wine.
I will note, that since these macaroons are slightly refrigerated, they need time to come to room temperature, to restore their chewy delicate quality and for the flavor to release. Since being under a time constraint, I did not allow them to sufficiently come to room temperature, which I assume affected the taste and texture slightly. But these macaroons were still delicious. Although my favorite macaroons I have tried thus far in America have to be from Miette, the patisserie in San Francisco. They have the perfect texture and the grapefruit is well, incredible.

Madeleine Patisserie
128 W 23rd St
(between 7th Ave & Avenue Of The Americas)
(212) 243-2757

Baked

A Red Hook institution for baked wonders might be far away for some New Yorkers, but now that Ikea has opened, a flock of newcomers (like me) have come to taste some sugary goodness. This bakery gets a lot of press, and from the orange front and chic interior, I can see why. But it isn’t just the lovely surroundings but the baked goods.
Parking my large obtrusive U-Haul in front of the store, I climbed out to try a few of these infamous baked goods.
The red velvet cupcake with cinnamon frosting topped with a red hot was by far the best thing I had there. The red velvet was deep in flavor exuding just enough chocolate. It was ultra moist and topped with the silky smooth and wonderfully complementary cinnamon frosting (just enough cinnamon, but not too overwhelming.) Perfectly sized, I devoured in way too short of a time.
The chocolate cookie sandwich filled with vanilla cream was extra generous in size and tasty. While I do admit, I prefer the ones at Westville (NYC) with a chewier softer, more rich in chocolate cookie, this one was still quite good; yet the vanilla filling was quite firm.


Finally we tried something savory, cornbread with chorizo. While I am not a big fan of meats in my baked goods, my boyfriend (the meat lover) was eager to try it. It was nice and smoky, but I though it was too dense and moist. It lacked that crumbly light, buttery-ness that I look for in cornbread.
Overall, I would make it out here for there amazing cupcakes and slices of cake. You can make a day of it, by going past the athletic fields and picking up some tacos. Pork Chop Express has a great post about the variety of tacos and aqua frescas in Red Hook. Then swing by Baked for your sugar fix.
Baked
359 Van Brunt Street
Brooklyn, New York 11231
718.222.0345