Peter Oh Peter

Just when you think you’ve had the best steak of your life…you haven’t. At least not until you’ve been to Peter Luger in Williamsburg, Brooklyn. This place is old school, so old school they don’t take credit cards…These guys have been around since 1887 serving the finest USDA prime meat available on the market. Only short loin is served up and anything chosen goes through a crucial selection process only done by members of the family. Once the meat is selected it is brought up to the restaurant premises where the dry aging process begins. What is dry aging? The loins of beef sit in a temperature controlled cooler where air circulates around them for a certain amount of time (undisclosed and probably a family secret). After the aging process is complete, the meat is butchered and taken up to the kitchen for broiling. Yep, broiled!

 

…and the result…this beautiful thing right here. Crispy on  the outside thanks to the broiling, as soft as you like it on the inside. So flavorful you’ll wanna scream, but you won’t because you won’t even want to open your mouth unless there’s more meat coming. I’m really not kidding, it’s that delicious. What else is on the menu? Who cares! Kidding, the menu is pretty straight forward. You have your starters which include bacon, tomato, salads. You have the meat OBVIOUSLY, selection of for 1, for 2, for 3…You also have a small selection of seafood items like shrimp cocktail. Truthfully I’ve only gone for the meat and the sides…oh the sides!

Speaking of perfect, how about perfect french fries? Crispy and potato-y, exact thickness, no extra oil. No wonder the menu is short, they stick to what they know perfectly and don’t try to experiment.

The creamed spinach, that’s my other favorite. Really, no way to explain this. Lots of spinach and not overly creamy, you can see in the picture above it’s more green than white right? That’s how I like it!

Now, yes this place is expensive at about $100+ per person. But if you had to splurge in food, do it here, you will never ever regret it! Don’t forget to make a reservation for that special occasion…the place is huge but tables fill up in the blink of an eye.

Banh mi and Bubble Tea

Quite a play on words there huh…Banh Mi sandwiches at Banhmigos?! You know you think it’s clever, the combo of Banh Mi and ‘amigos’ – and these guys will be your friends, or at least you’ll want them to be your friends so you can have amazing Vietnamese sandwiches like – always!

I walked by this Park Slope location quite a few times and always said to myself, I have to come back here some time. I finally did, not only to try their yummy sandwiches but to try Bubble Tea for the first time ever! I know, how have I gone so long? I wondered about the texture, knew I’d like it for some reason…I have to say I don’t think I went in the right direction choosing my flavor.

The tapioca balls were the perfect consistency as they came up through that thick straw – something I’ve always wanted to try. But I chose ‘almond tea’ flavor – wouldn’t repeat. Next time I would go for something more classic, like a coffee or matcha. I have to admit the almond tasted a bit artificial.

The sandwich – amazing! I ordered the Grilled Chicken or ‘Da Mo’ Banh Mi. A perfectly toasted French baguette, spread with butter, a little mayo, filled with crispy pickled carrots and radish, fresh cucumber, cilantro and yummy sweet marinated grilled chicken – now that’s a mouthful! It’s fresh but filling at the same time. I could imagine eating this spread out on a blanket in the park taking the Spring sun in!

Yep, I’m coming again! And next time I’ll be ordering the classics for a change 😉

Mango Chutney

Believe it or not, I discovered chutney not too long ago…You probably won’t believe where either – Argentina. Yep…I’ve always known about chutney, I’ve know what it’s paired with but never really – really – tried it correctly. And it’s at my favorite Indian restaurant in Argentina where I discovered how delicious a chutney could be.

Chutney, I believe, is one of those jars that you constantly have to have in your fridge…be it the kind that you like. Put it on a cracker, spread it on bread for a flavorful sandwich, as a small side for your delivered home-made curry. I feel it rounds out a dish perfectly by adding the right amount of flavor and spice!

Mango Chutney Recipe:

2 cups Light Brown Sugar

1 cup White Vinegar

4-5 Mangos cut into 1/2 inch cubes

1 large Onion medium dice

1 1/2 inch piece Ginger minced

1 large Garlic Clove minced

1 teaspoon Mustard Seeds

1/4 teaspoon Cayenne Pepper

*Ginger, garlic and cayenne can be added to your liking…like it hot?! Just add more!

Bring the sugar and vinegar to a boil. Add the rest of the ingredients in at once and simmer for about 45 minutes. Keep an eye on the pot and stir every once in a while, you’ll notice the chutney will begin to thicken and you’ll know it’s ready!

Have 4 to 5 half pint jars ready to be filled. Want a quick and easy way to can? Boil water and fill the jars and tops to the top, let it sit for a minute and pour the water out. While your chutney is still piping hot, fill the jars and close.

I’ll let you know this chutney will not last very long in the fridge – not because it’s gonna go bad – but BECAUSE YOU’RE GONNA BE EATING IT! A delicious balance of sweet, sour, and the right amount of spice. Now get to ordering that curry and pair it with your very own chutney!

 

Energy Truffles for Energetic Kids

About a month ago I was invited by my friend Gus to PS 314/105 in Sunset Park to volunteer at an after school program he leads. He knows I love food, he knows I love kids – what better way to volunteer than this?!

I would be heading the program this day and I had to come up with a creative yet simple snack for a group of kids to make! Oh…AND it had to be raw. A difficult task, yes, but so worth it!

So, being that this was an after school program that these kids CHOSE to be in, you can imagine their excitement! I have to admit I was a bit nervous, I had never done anything like this. Cook in front of a group, give them clear instructions while at the same time explaining why this snack is super nutritious!

And so it began…

Gus led me through the beginning where we played an ice-breaker game…words like peace and love involved…and it was lovely! We explained why we need to wash our hands before we handle food…and they all ran to the bathroom! haha

The ingredients were all out and ready to use. I had the kids guess what each of them was and then explained the health benefits! The best moment was when I had them try a ‘chocolate’ chip – they all guessed…yup, chocolate…and they were surprised to hear they were carob chips! After being broken up into groups the kids could not wait to get cooking. I will share with you my recipe so you can follow along. =)

Ingredients:

1 cup Oats

1/2 cup Nut Butter (we used Sunflower Seed butter)

1/2 cup Honey

1/2 cup Nuts (we used Sunflower Seeds)

1/2 cup Ground Flax

1/2 cup Carob Chips

Splash of Vanilla

All you have to do is put all the ingredients in a bowl, stir them up into a uniform mix and you are ready to form into truffles! Now, in this particular case we did not have a fridge to work with. But if you do, let the mix set up in the fridge for about 20min. When the time has elapsed have your kids form little balls with they’re hands, they can even roll them in cacao or coconut if you’d like and…tadaa!

His face says it all doesn’t it?! This sweet treat will have your kids smiling from the inside out!

 

They’ve got la nonna in the kitchen…

‘Comfort in a bowl’, that’s what I like to call a good old bowl of pasta. It’s what you’ll go for at Bianca, and it’s what you’ll return for. Truthfully, it’s also what you’ll be waiting in line for. Yes, the good authentic food here makes you wait…but boy is it worth it!

But don’t stress, Bianca is so cool they have a great relationship with the bar next door! Wait for your table at Von, grab a glass of whatever you like…before you know it Bianca’s hostess will be in to fetch you and let you know your table is ready…AND you can take your unfinished drink in to dinner with you, huh!

You’ll start your meal off with some Gnocco Fritto – fried dough paired with some soft fresh cheese. I also suggest the Fried Calamari. Now, I’ll tell you I’ve been lucky enough to have tried my share of fried calamari around the world…this is truly the best I have ever had. Soft and flavorful – just perfect!

Every single one of their dishes will sound and probably be amazing. Being my first time at the spot I decided to go for a classic. I try to do this when I’m trying new places out – if the classics are good I will probably make my way back to try the rest. So Spaghetti Bolognese it is! Amazing and surprisingly light!

Dessert at an Italian spot?! Tiramisu – my friends went insane on it, couldn’t even get a decent shot…they were decent enough to leave me a few bites though. =) Very creamy, a bit tangy and sweet…exactly like it should be.

I swear they’ve got an Italian grandmother hired and cooking in the kitchen. It’s the only way everything could taste so fresh, homemade and comforting…

Cash only – you’ve been warned.

Balthazar

Should I go as far to say this is and has been my favorite NYC spot for years and years to come? Yup…for sure.

Balthazar, a French New York restaurant will make you feel good. Haha the atmosphere here is as delicious as the food. Comforting, comfortable, fancy yet down to earth.

There’s a lot to choose from and their daily specials are insane…helloooo Saturday night! But I’ll run you through the staples I could eat there every day of the week.
Many go for the French Onion Soup as a starter – I don’t disagree – BUT I go for the Caramelized Onion Goat Cheese Tart. It’s as good as it sounds and better. The crust is so flakey and soft you won’t even notice it’s there, the filling – creamy sweet onion with a touch of goat cheese to break it up…hmmm.
Steak – I’ve been talking a lot about it. There are two places in NY where you can eat a perfect piece of steak (that I know of so far)…Balthazar is one of them. Order their Bar Steak (medium-well for me) – it will come to the table exactly like you ask for it! But what really makes this dish?! French fries…crispy on the outside, potato-y and soft on the inside – just like they should be!
For dessert, the warm apple Tart Tatin…end it French.
Make sure you make a reservation here or be ready to wait! Either way it’s worth it. Just like any other part of the city, Balthazar is certainly a place to people-watch.
As you exit watch out for their Boulangerie next door…but that’s a whooole other post!

Un Aplauso Para el Asador!

Now back to beef…I’ve talked about my brother Armen before – he’s the lobster eating food lover. He’s hungry and he eats like an animal – But his number one best quality?! His asados! 😉
Now, Armen prepares asados for his family, he makes insane asados for his friends, sometimes just for himself…once he turned on the huge grill just for him an me (and some incredible chicken kebabs). Why do I say ‘turned on the huge grill’ like its a big deal?! Because it is! Our grills don’t run on gas…this is real fire and charcoal people – boy scout kinda thing.
So once you find yourself a willing and talented asador…like Armen…now you just need good quality meat!
I can’t say where he gets his (that’s a big ‘ol secret), I’m lucky he’s even shared it with me…but when this kid gets meat, he goes ALL out!
The asado culture in Argentina isn’t just about the meat though. It’s about a group of family and friends getting together around the grill, talking, eating, drinking, sometimes it takes us to singing and dancing!

There’s cheese in the beginning – usually Provoleta. Choripanes – spiced sausage eaten between toasty soft bread and maybe a bit of chimichurri on top! Molleja y chinchulin – I shouldn’t tell you what this is…but drench it with fresh lemon…yum! Chorizo, queso, nuts, pickles…all this with a good glass of wine or fernet con coca…just to get things started.
Right after comes the meat – trust, you’ll MAKE room for this part of the meal. Tira de asado, vacio and entraña line the table. There’s no explaining the flavors, each asador has a technique and of course, in my opinion Armen’s is perfect!

Once everyone is full, happy and a little tipsy someone shouts out ‘Un aplauso para el asador!’ And we all clap to celebrate Armen, his talent and him feeding us all! =)

Beat It Up!

My go-to morning or afternoon drink when mate just doesn’t do it…a Batido! I learned how to make this from my beautiful and beloved Nelida. When I was young, just hearing the ‘clack, clack, clack’ sound of the spoon beating inside a mug got me super excited.
So I guess I can say making myself a batido makes me feel at home, all comfy inside. It is a bit of a process, but a good cup of coffee should be right?! Some people may be against this post because they don’t like instant coffee – but that’s alright! I say try it, and if you still don’t like it at least you have a reason not to!

1.5 rounded tablespoon of instant coffee
1.5 rounded tablespoon of sugar of your choice
Splash of water
1 cup of milk of your choice (or enough to fill your favorite mug)

Start by grabbing your favorite mug, put the coffee and sugar in and mix them together. Now let me stop right here to say something about the sugar. It has to be real sugar or raw brown sugar. Unfortunately stevia, or any powdery ‘light sugars’ don’t work. This is because for the texture to come out right the sugar needs to be grainy…if that makes sense. Just trust me and use the real thing!
Put your milk in a pot and start to warm it up.
Now add a splash of water to the coffee-sugar mix, just enough, not too much! Grab your spoon and get your beat on!

‘Clack, clack, clack’ switch hands ‘clack, clack, clack’

You’ll start to notice how the coffee-sugar mix starts to get creamy and turns a beautiful camel color. Don’t stop beating until it’s just right…with experience you’ll know! 😉
Your milk should be nice and hot by now. Pour it carefully into your mug as you simultaneously and slowly stir with your other hand. The creamy mixture you created will dissolve into the milk and a perfect frothy cream will form at the top of the mug – perfection!
Know you don’t need to use all milk, I know that for some this could be too heavy – try replacing half with water and see what you like! Make it yours by adding whatever you like to the mix. I’ve tried a bit of cinnamon for a little spice or a little cocoa powder for a mocha version!
Good morning, good afternoon…start it or end it right!

Seafood in a Beef Driven City

Yes, beef in Buenos Aires is delicious if you go to the right place. But where do you go when you’re craving something else in a beef driven city?!
Seafood anyone?
Fervor is my favorite place to go when in a seafood-y mood. Their ‘Parrillada de Mariscos’ hits the spot just right. A mix of shrimp, baby squid, octopus and scallops served on a hot grill with a splash of lemon. All fresh, perfectly cooked and meaty.
In the mood for a simple filet of fish? Their salmon is out of this world. Crispy and a little sweet on the outside, beefy and flakey on the inside…delish! Notice that even when writing about seafood I can’t keep meaty and beefy out of my vocabulary? I know…obsessed!
Whatever you order, pair it with the grilled mushrooms pictured above!
Now you deserve some dessert – you just had fish for dinner…dessert is a must dang it!
Argentina has a few typical desserts…I’ve talked about the Almendrado at Elena, we’ve got Flan – but really there’s nothing more US than ‘Queso y Dulce’. A variety of dulces or sweets like dulce de membrillo (quince), dulce de batata (sweet potato), dulce de zapallo (pumpkin), dulce de higo (figs)…all paired with soft creamy cheese, usually Port Salut. Helloooo!
So now you know, when in Argentina there’s more to our food than beef!
Ahoy!

A Sweet Escape

While walking the streets of Palermo in Buenos Aires look for a red awning. Yeah, ridiculous! You know what, don’t look for it…know exactly where you’re going! Farinelli – a sweet escape.

This cute little spot is all white and red, full of delicious goodies.

Walking by Farinelli will remind you of grandma’s house. That is, if your grandma put pies on the windowsill to cool. No? Ok, well, mine didn’t either. But you’ll feel like a child wanting every single goodie, face right against the glass, tongue out! Brownies, bundt cakes, cheesecake…all lined one next to the other. All fresh, what there is is what you’ll get!

As you walk inside…because you WILL walk inside…you’ll find baskets full of fresh fruits and veggies that they use to create the wonderful recipes made right in front of your eyes.

If you are lucky enough to go on a day when they have brownies, don’t doubt it – just do it! If it’s not clear enough in the picture above, ooey gooey wal-nuty! That perfect texture you dream of when you bite into any brownie…it’s got it.

And below a traditional vanilla ‘bizcochuelo’ with a hint of lemon and a side of red berry sauce. Fluffy and moist – cakey perfection.

To wash the sweetness down order the lemonade – please don’t leave without tasting this! So fresh, so minty – minty freshness.

A sunny Sunday afternoon, heck any afternoon! End it well, at Farinelli.