Brooklyn!

Get ready to hit the outer borough of Brooklyn for "Dine In Brooklyn" restaurant week. With over 175 restaurants participating and 3 course meals for $23.00 and Brunch, Lunch and Dinner options you can't go wrong.
Check out Visit Brooklyn for more information or to see the restaurant list check out the pdf

Also there are a few select restaurants offering 2 for $23 deals.

Be Part of the Zagat Survey

Now is your chance to help Zagat comprise their guide for 2010. And guess what for giving your input you get a free copy of the book. You have until May 13 to fill out the survery but don't wait here's the link: Zagat Survey

Brussels Sprouts

Brussels sprouts! I can already imagine the faces following just the word, but did you know they are high in vitamin C, may prevent cancer and are a good source of fiber? Brussels sprouts are one of the vegetables highest in Vitamin C (4 ounces cooked will contain about 40mg). Brussels sprouts can help prevent the body from developing cancer is because they contain antioxidants. Brussels sprouts are known to contain a fairly high amount of fiber. It can help you maintain a regular digestive system, fight cancer and regulate both blood sugar and cholesterol levels

Interested in learning more about the health benefits of Brussels sprouts check out: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10

There are many ways to cook Brussels sprouts but the simplest and most likely most common is steaming them. There are many ways too cook Brussels sprouts and enhance their flavors but my favorite (quick and extra easy) method is roasting them.

This is sure bet to get anyone to eat, like and maybe even LOVE Brussels sprouts.

Roasted Brussels sprouts

Ingredients

nocoupons

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.

*Note: Don’t be afraid to add a little balsamic vinegar or fresh shaved Parmesan cheese

Hot Chocolate

On a blustery day like this nothing is better than a good cup of hot cocoa/chocolate. While it may be easy to grab a packet of Swiss Miss or Nestle and add water nothing compares to making it yourself.

Here are two simple recipes for some yummy hot chocolate.

Hot Cocoa

Ingredients

• 2 cups powdered sugar
• 1 cup cocoa (Dutch-process preferred)
• 2 1/2 cups powdered milk
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1 pinch cayenne pepper, or more to taste
• Hot water

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Mayan Hot Chocolate

2 cups boiling water
1 chili pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream

In a large saucepan over medium-high heat, add chili pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

Of course a hot chocolate entry is not complete without some history…

The botanical name for chocolate is Theobroma, which means "food of the gods". The name is appropriate for the importance of chocolate in the Mexican culture. Chocolate is among the many things the Spaniards acquired from the Aztecs. The native Aztec people made a variety of drinks made of chocolate combined with honey, nuts, seeds, and spices. The drink was used in rituals by priests as well as nobleman. While many historic references are made to the Aztecs and chocolate, the Aztecs actually adopted the use of chocolate from the earlier Mayan Culture.

Interested in more on the history of Mayan hot chocolate check out: http://whatscookingamerica.net/Beverage/HotChocolate.htm

For those in NYC looking to buy a cup of hot cocoa, well the top voted place to visit is City Bakery (host of the annual hot chocolate festival which ended last week). http://thecitybakery.com/