The Skinny on Food

Peanut Butter Pretzel Bites

2012-02-07T17:24:00.000-05:00

I love sweet and salty snacks more than anything in the world and when there are left overs from such events like Super Bowl parties that means they make it into the office. Yesterday was no exception and while I had some amazing homemade cheesecake that had a lemony zest flavor the Peanut Pretzel Bites are the one thing I wish I had right now.

I found the recipe on a few places and they are so easy to make I even found them on the blog of a seventeen year old baker

Now you can't tell me that they don't look yummy.

Here is the recipe to try them yourselves. I just may give a go this weekend and have some to share.

1 cup of peanut butter (creamy works best)

2 Tbsp softened butter or margarine

1/2 cup powdered sugar (you may need more)

3/4 cup brown sugar (you may need more)

Pretzels

1 bag good quality semi-sweet chocolate chips (I used Ghirardelli 60%)

Combine peanut butter and softened butter in a large bowl with a fork or whisk.

Add the sugars and stir to combine.

If the filling will roll easily into balls without sticking to your hands you're ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll.

Use a teaspoon measure, or a small cereal spoon to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels.

When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the try and repeat with remaining sandwiches.

When all are dipped, return the tray to the freezer to set up completely.

Store the sandwiches in the refrigerator until serving time.

When life gives you lemons

2012-02-06T22:42:00.001-05:00

I love lemons! There is something about lemons, maybe it is that they are refreshing or that tangy sour taste but lemons have some great health benefits. Some of the health benefits that are most well known are weight loss and immune-boosting powers.

Lemons are rich in vitamin C but they also contain citric acid, magnesium and calcium, which fight infection. Lemons are said to have anti-cancer properties, prevent diabetes, constipation and high blood pressure.

Lemon water is a great way to start the day, it jump starts the digestive system. Lemon water helps alleviate symptoms of indigestion including nausea, heartburn and bloating and may even help with hiccups. Drinking lemon water regularly helps the bowels remove waste more efficiently. Lemon water also helps break a fever by increasing the perspiration.

There are some other surprising health benefits--
Skin care The citric acid in lemons is effective is treating acne. It also acts as an anti-aging remedy and aid in the fading of scars. Apply lemon juice on acne with a cotton ball and leave overnight. Wash area the next morning it will soon disappear.
Anxiety Lemon balm has a calming effect and helps battle fatigue, anxiety, tension and nervousness. Lemon oil is said to increase concentration and alertness.
Bad breath To keep breath fresh, thoroughly rinse your mouth several times a day with the freshly squeezed juice of 1 lemon in a glass of lukewarm water.
Hair care Applying lemon juice to the scalp can help with dandruff and hair fall; applying to wet hair gives it a natural shine.

So grab a lemon and do more than make lemonade.

The need to restart and refresh

2012-01-26T21:19:00.000-05:00

This blog didn't have a chance two years ago but now that time has passed my love for food has increased but with new views. Food isn't only pleasure but it is also fuel for your body. The impact food has on the way you feel is huge. While I can't stick to a restricted diet I do value the need to restart one's digestive system.

A good way to give your digestive system a nice break is by doing a juice cleanse. Now there are many juices cleanses from various companies and there are a plethora of juice recipes. Over the last year or so I've done 3 juice cleanses, each lasting 3 days. Every time I've chosen to go with Blue Print Cleanse and I've always done the first phase, which they call Renovation. The cleanse consists of 6 freshly pressed 16 ounce fruit and vegetable juices and lots of water and herbal tea.

There are a variety of feelings you grow through as part of a cleanse but the outcome has always been great. It is important to be applied before, during and after the cleanse; success is determined by how much you put into it. Withdrawing from caffeine, carbs and alcohol isn't easy for everyone but believe me when I say you will be happy you did this for yourself. Even if you feel the headaches, tiredness or mood swings initially don't panic. Your organs will feel better in no time, and I know you are thinking I'm nut right about now but it's true! You'll feel more energy, your skin will feel better, your hair will be better, all leading to a state of euphoria.

Oh and if you are wondering yes you may drop a few pounds while you are at it as well.

If you still doubt how a juice cleanse can benefit your digestive system and your whole body take some time to watch Fat, Sick and Nearly Dead. This documentary follows the journey of an overweight and ill man across America while on a 60 day fruit and vegetable cleanse.
Now juice cleanse programs can be expensive but making juices at home is also very possible. I'm thinking of investing in a juicer like this one:

It's still the beginning of the year and that is a perfect time to start fresh! I hope you will give a juice cleanse a chance. Here's a recipe to get your started as well.

The original Mean Green Juice
6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 a lemon

Father’s Day Food Ideas:

2010-06-15T12:54:00.001-04:00

Remind Dad of some of the joyous meals you shared as a child with kid approved food. Don’t be afraid to take these staples and give them a twist, here are some ideas.

Peanut Butter and Jelly à Purchase freshly made nut butter and jelly or jam from your local farmer’s market or vendor. Try new nut butters, like almond butter or hazelnut, which now come in varieties like Hazelnut Chocolate or Almond Honey or Chocolate. Substitute grape or strawberry jelly/jam with fresh preserves such as raspberry, blackberry, peach and cherry. Forget the store bought white bread, purchase fresh sliced bread from your local bakery.

Grilled Cheese à There’s nothing like a warm grilled cheese to make you happy, why not make it even better by using gourmet cheeses, fresh breads and adding some vegetable or meats. Replace the old fashions American cheese with the likes of Manchego, Pepper Jack, Cheddar, Gruyere, Brie and Goat Cheese. Try local cheeses made fresh from NY State dairy farms. Replace sliced bread with the likes of Sourdough or Portuguese rolls and any freshly made bread by your local bakery. Don’t forget to throw in some fresh tomatoes, apples or any fruit or vegetable you like with your cheese. If you need something a little heartier add chicken or steak for a meat and cheese sandwich. Looking for NY state cheese? Look at this listing for some vendors. http://www.nyfarmcheese.org/

Pizza àPurchase pizza dough from your favorite pizzeria, purchase pre-made dough from the supermarket or get adventurous by making your own dough at home with a recipe like this one (http://allrecipes.com//Recipe/pizza-dough-iii/Detail.aspx) Pizza toppings can be anything you desire but for a real twist grill pizza rather than baking. Video instructions and some recipe ideas: http://www.5min.com/Video/How-To-Make-Grilled-Pizza---4-Cheese-157634829 http://www.101cookbooks.com/archives/grilled-pizza-recipe.html http://slice.seriouseats.com/archives/2010/05/how-to-make-cook-grilled-pizza-on-a-barbecue.html

Spaghetti and Meatballs: Forget Chef Boyardee impress Dad with fresh spaghetti and meatballs. Skip out on the box of spaghetti from the supermarket and purchase some fresh pasta from your local Italian deli, of course you can attempt to make your own but this isn’t a task left to the novice. Making fresh meatballs is a fun activity you can even include the children and while using ground beef, pork, chicken or turkey (or a combination) will create a nice meatball don’t forget about a garden variety. Here are a few recipes to get your started. http://www.nydailynews.com/lifestyle/food/2009/04/12/2009-04-12_the_me.html http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe/index.html http://www.marthastewart.com/recipe/meatballs-with-fresh-tomato-sauce

Burgers: Deciding on a traditional Father’s Day BBQ doesn’t have to be ordinary of bland. Create surprise burgers filled with cheese, peppers, bacon, vegetables and more. Use fresh ground meat rather than premade patties, season meat and create balls, flatten softly and make an indentation (almost like a well) in the center. Fill with some pepper jack, cheddar or blue cheese and then cover creating a burger patty. Stuffed burgers are a nice way to surprise dad, he’ll never want a plain burger again.

Bruschetta An Easy Appetizer Goes Long Way

2010-06-11T09:24:00.003-04:00

Thank you to Italy for Bruschetta but when most people think of bruschetta the image and taste of freshly cut tomatoes with olive oil on small pieces of bread come to mind.

One of the easiest to create appetizers can actually be made in a variety of ways. If you have last minute guests coming over, looking for a satisfying or are looking to impress some friends here are some bruschetta recipes sure to please any crowd.

Basic Bruschetta- A loaf of bread cut into 1 inch diagonals, one clove of garlic to rub on bread, one tomato chopped with fresh herbs (basil, rosemary) and scallions and good olive oil for drizzling on top, drizzle some balsamic vinegar as well
Bruschetta of Brie, Honey and Pine Nuts-- A loaf of bread (preferably a baguette) cut into 1 inch diagonals and placed in an oven safe dish, brie cheese cut into thickness of your choice fitting right onto the bread, a couple tablespoons of honey to drizzle on bread with cheese and pine nuts sprinkled on top. Set oven to 350 degrees and please oven safe dish for 4-5 minutes on top rack or until bread begins to turn just golden brown.
Prosciutto- Thinly slices prosciutto di parma, sliced fresh Parmigiano-Reggiano cheese, arugula and tomato mix same as basic and drizzled with good olive oil; another version is proscuitto di parma, fresh figs cut in fours, drizzled with honey and balsamic vinegar
Grilled Shrimp- 1 baguette sliced into 1/2 inch diagonals and dipped into marinade of garlic, fresh basil, rosemary and thyme and olive oil then grilled until golden, 12 devained, peeled, seasoned, grilled shrimp (season with kosher salt, and pepper), 1 chopped tomato 1/2 small red onion and 1 jalapeño diced with juice of 1/2 a lime and 1 table spoon olive oil and salt and pepper to taste, top grilled bread with tomato mix, grilled shrimp and garnish with a few cilantro sprigs

Looking to entertain under a short amount of time or without too much effort set up a bruschetta bar where guests can be creative and the appetizers become the party themselves. A perfect idea for a cocktail party all you need is some garlicky breads and lots of toppings.

Just in Time For Summer

2010-06-09T22:20:00.002-04:00

After a long writing break I am back at it. As I read Anthony Bourdain's Kitchen Confidential and watch the Top Chef Masters finale all the chefs are recalling the most important food memory; that meal or food that directed them to a life of food. Their experiences each unique share one common factor, the transformation of life and something more than a career direction. That first food memory is something they carry with them forever and as a foodie that is something I understand. Each day we make decisions on what to put into our bodies and those decisions both good and bad serve as a spring form for our views on life as well as how we physically feel.
So now just in time for summer I'm back at sharing my food experiences and the memories created by meals this season.

Cheers!

An Apple A Day Keeps The Doctor Away

2009-09-29T20:59:00.012-04:00

September is coming to a close and it's prime time for apple picking. Now one you've picked baskets and bags full of apples what to create is the next task. While apple pie is a great tradition (and I've even made a great no sugar option for diabetics) it's fun to get a little creative with desserts.

Last year for the holidays I made two of my now favorite apple desserts (don't worry they are quite easy to make) an Apple Crostata (think apple tart) and a Caramel Apple Bread Pudding. Both recipes I found online, along with a slew of other recipes but these were both unique and easy to reproduce. In addition to these fabulous desserts I made candy apples for Halloween and boy were they yummy, this year I'm trying chocolate covered apples (stay tuned for that update!)

But I ask why stop at dessert one of my favorite sandwiches has apples! Nothing beats a turkey, apple and brie sandwich... panini at that. And there are so many yummy salad ideas available that also include apples.

So I hope you've all been inspired to good apple picking and create something new and fabulous (more than just an apple pie) and if you need some suggestions click on the links to my favorite recipes or be daring and try the one below I know I'll be trying it soon!

Apple Zeppole with Cinnamon Whipped Cream

Recipe courtesy of Giada De Laurentiis

Prep Time:: 20 min
Inactive Prep Time:: --
Cook Time:: 20 min

Level:: Easy

Serves:: 4 servings

Ingredients

1 large apple, peeled and grated (about 1 1/2 cups)
1/4 cup sugar
1 stick butter
1/4 teaspoon salt
1/2 cup water
1 cup flour
4 eggs
1 cup whipping cream
2 tablespoons confectioners' sugar, plus more for dusting
1 teaspoon cinnamon
Olive oil for frying

Directions

In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a

medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.

Midtown Lunch Specialty Event-Famous Chefs!

2009-09-22T09:42:00.003-04:00

To all my friends working in the Midtown this week, this week your lunch can be something new and exciting. This week (Sept 21-15) the Bon Appétit Supper Club and Café bring big-name chefs from all over the city and country to Midtown, where they’ll cook around the “Grown in Manhattan" theme.

So for a week take a break from the stale salad and sandwich routine, there's something exiciting happening over 57th and 6th

Check the full lineup of chefs (and who’ll be cooking on what day) at basupperclubandcafe.com, and come hungry. A lil perk is the recipes section on the site.

Dining Etiquette

2009-09-21T09:46:00.003-04:00

After a long break from writing I'm back with some much needed advice. After recent events and displays of poor table manners I thought it would be great to give some tips, we could all use a reminder of what to do when dining in public. Some of these rules vary depending on if you are dining at a restaurant or at a dinner party but most are pretty standard and apply to any situation. Also this isn't only a lesson on what fork to use with a specific course but rather just basic table manners you should use at every meal.

When to start eating:

At a dinner party... When your host or hostess picks up their fork to eat, then you may eat. Do not start before this unless the host or hostess insists that you start eating.
At a restaurant... Wait until all are served before beginning to eat.

Using utensils and food order...

Eat to your left, drink to your right. Any food dish to the left is yours, and any glass to the right is yours.
Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. The salad fork is on your outermost left, followed by your dinner fork.
Never let any utensils, once used, ever touch the table again.
Pass food from the left to the right.
Butter, spreads, or dips should be transferred from the serving dish to your plate before spreading or eating. Sometimes there will be butter pats on the plate already. If there aren't, then cut the butter with the the butter knife on the butter tray and bring the piece to your plate. Use the piece to butter your bread.

Common courtesy reminders...

Do not blow your nose at the dinner table. Excuse yourself to visit the restroom. Wash your hands before returning to the dining room. If you cough, cover your mouth with your napkin to stop the spread of germs and muffle the noise. If your cough becomes unmanageable, excuse yourself to visit the restroom. Wash your hands before returning to the dining room.
Pace yourself and take your time. Don't fill your mouth with too much food. Try to keep the same eating pace as your host, so you all finish at the same time
Pick up a dish next to you and give yourself a serving. Even though it may be your favorite, take one serving, to help ensure that everyone gets some, then pass the dish to the right. It is polite to take a little bit of everything, even though it may be something you don't like
If someone asks for something to be passed to her, only reach for it if you are the closest one to the item. In that case, take the one item and place it directly next to your neighbor.
Don't stretch across the table crossing other guests to reach food, wine or condiments. Instead ask a guest sitting close to pass the item to you.
If someone asks you to pass the salt, do it in the same manner as above, but pass both the salt and pepper (even if only one of the two was asked for)
Make sure you keep your mouth closed when eating and do not talk with your mouth full. Swallow your food completely before you take a drink.
Always sit straight up in your chair, never leaning backward nor forward. Never let your elbows touch the table (though you can put your hands on the table all you want). When eating, do not bring your face toward the plate, but bring the utensil up to you.
Picking teeth (unless toothpicks are provided) or licking fingers are very unattractive!
Loud eating noises such as slurping and burping are very impolite. The number one sin of dinner table etiquette
Keep elbows off the table. Keep your left hand in your lap unless you are using it.

Hope everyone finds this useful and remember if you have a question or are confused think of what your mother told you.. she was/is always right!

Kid's Restaurant Week

2009-06-16T13:06:00.002-04:00

Many of us have children in our lives we love to hang out with. Now there is a chance to take your favorite child/children out to dinner. Kid friendly menus at an unbelievable price. And a nice low cost meal for yourself too. So treat your kids to dinner!

http://www.kidsrestaurantweek.com/default.asp

31 Cents Scoop Night

2009-04-29T10:00:00.002-04:00

Tonight get yourself some ice cream for 31 Cent Scoop Night at Baskin-Robbins®
and help honor America’s firefighters with a $100,000
donation to the National Volunteer Fire Council (NVFC)
National Junior Firefighter Program.

Participating stores will reduce prices of small ice cream
scoops to 31 cents*. At some locations, you may also have
an opportunity to make a donation to local fire charities.

See the site to find the closest Baskin Robbins and for more details!

Brooklyn!

2009-03-25T09:45:00.002-04:00

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

2009-03-18T15:42:00.003-04:00

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

2009-03-16T16:03:00.003-04:00

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

2009-03-03T13:19:00.005-05:00

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/

Last Minute Valentine's Day Idea

2009-02-11T14:33:00.006-05:00

So Valentine’s Day is a few days away and I probably wouldn’t be wrong in saying some of you may be just beginning your brainstorming process. Now you may have expected a list of restaurants with good Valentine’s Day menus or a full recipe to make special dinner but I’ve come up with some simple ideas to help you out.

A nice box of chocolates is always a given but why not try a simple fondue recipe to create a fun and delicious experience. Not to mention combining with fruit adds some healthy value to your treat. Of course you can try strawberries and bananas but don’t forget grapes, apples, cherries and pineapple

Brandied Chocolate Fondue

1/2 pint whipping cream (do not whip)
4 (4 ounce) Hershey bars
1/4 cup brandy
Chopped pecans

Melt whipping cream and Hershey bars in a fondue pot until liquid; add brandy and stir until well mixed.

Put fruit in bowls around the fondue pot. Dip fruit into fondue, then into bowl of crushed pecans.

Easy chocolate Fondue Recipe

227 g	(8 oz.)	Semi-Sweet Chocolate
80 ml	(1/3 cup)	Evaporated Milk

1. In a sauce pan over low heat, mix the evaporated milk with the semi-sweet chocolate.

2. Let the chocolate melt slowly while stirring constantly.

3. Pour the melted mixture into the fondue pot and light the tea light.

4. Dip fruit pieces into the mixture.

5. Repeat and enjoy!

Of course what better to wash down chocolate with than a glass of wine? Rule #1, typically the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards bitter or sour. Here is a shortcut list of Wines and their Chocolate companion

Red Wines often pair well with dark chocolates, like the following combinations:

Cabernet Franc: Creamy milk chocolate

Cabernet Sauvignon: dark chocolate

Merlot: Dark chocolate, milk chocolate

Pinot Noir: Dark chocolate, milk chocolate

Sangiovese: Dark chocolate

Zinfandel: Dark Chocolate

White Wines are tough to pair with chocolates because of their dryness, but can taste great with milk chocolates.

Chardonnay: French vanilla chocolate

Riesling: Milk chocolate

So enjoy your Valentine’s Day and remember it’s about Love not Lovers!

Dining Out During the Recession

2009-01-22T19:14:00.003-05:00

Funds are low and times are tough but there are many reasons we choose to dine out and here are some ways to afford it. If you are wondering why I would suggest dining out during such difficult economic times, restaurants like any other business need the support. I sadly found out this week one of my favorite bakeries Panya shut down as well as various B.R. Guest's restaurants including Fiamma, Ruby Foo's Uptown and Level V.

Didn't make reservations for Restaurant Week, fear not Jean-Georges restaurants Perry St., Nougatine, Vong, Mercer Kitchen and Matsugen offer year round $35 three course pre-fixe dinner menus (some during specific times.) Menus are available online.

One of my favorite restaurants is Kuta Satay House in LES. They offer a fabulous 4 course pre-fixe menu for $25 which includes 1 satay, 1 starter, 1 entree and 1 dessert. It's a small place and does get quite busy so I recommend reservations especially if a large group. Note: quite a few items on the menu are spicy

Don't want to travel into the city take a trip to Zitoune in Mamaroneck for some great Moroccan cuisine. They offer two Stimulus menu options: 1. 5-7:30 sun-thurs $16 for one glass of wine, one appetizer and one main course 2. 7:30-closing sun-thurs $22 one glass of wine, one appetizer and one main course. Check out the menus.

Looking for a lighter fare, why not have some appetizers at a bar. Sushisamba offers a nice Happy Hour special with $2, $3 and $4 apperitivos Sunday-Thursday 4-7 and 10-close. But note drinks, like the their special Sambatini will run you about $12.
Are you a fan of Top Chef? Well now you have the chance to visit Tom Colicchio’s Craft for Frudal Fridays where exectituve chef Damon Wise will be hosting tapas-style dinners where each meal costs less than $10 Check Out Eater's Article on this noteworthy event.

Finally, take a moment to check out Restaurant.com which offers certificates at discount prices (exclusions may apply but it's worth it). You can buy a $25 certificate towards your meal and with all the specials they promote pay as little as $8 for the certificate.

NYC Winter Restaurant Week 2009

2009-01-16T11:32:00.004-05:00

Restaurant Week is one of the time of year foodies across New York City enjoy the most. A chance to enjoy 3 course pre-fixe lunch and dinner menus at over 250 highly recommended restaurants. While most foodies have made their selections and final reservations already do not hesitate to make any attempt to take part in this year's Restaurant Week. Note this year with times begin tougher financially Restaurant Week now includes Sunday dinners. See the link below for a list of restaurants and many have menus available online for viewing. There is something to fill everyone's taste!

Restaurant Week Listing

Need some help? Look at Zagat's recommendations

Another tip: Use Opentable to make your reservations, if a time is unavailable they'll show you the next option open and no need to deal with a super busy hostess.

Fall

2008-10-06T09:23:00.005-04:00

With the crisp weather there are just some food that are comforting and bring warm thoughts. Here we are in apple season and where most people bake apple pies, drink apple cider I have a sudden urge for candy apples. Memories of innocent childhood experiences include eat sugar coated fruit in it's many variations (candy, caramel, chocolate and all with various toppings).

So this week I had my hand a making candy apples: plain, topped with coconut and topped with hazelnuts. It's a quick yet sticky process, the key is temperature and this is where a candy thermometer is my new best friend.
A good tip to know when making candy apples your best bet are to buy apples at a farmers market or take a trip apple picking (apples in the supermarket are coated with wax making it all the harder for candy to stick).

Originally thinking to make the syrup from scratch the lack of popsicle sticks sold alone I bought a candy apple making kit which just requires the addition of sugar and water. An enjoyable activity for children as well as the young at heart.

The best part of candy apples is the eating of course, even though these days my teeth suddenly hurt. Maybe next I'll try some chocolate covered apples like the many we see in gourmet and specialty stores.

Quote of the week: "Forget love, I'd rather fall in chocolate."

An Experience with Greek Cuisine

2008-09-24T15:04:00.016-04:00

So about a month ago Amanda and I went to Greece and one of the best parts of the whole trip was the cuisine. Everything was so fresh and prepared so delicately and even the fried foods tasted healthy. Aside from the black sand beaches the thing I missed most had to be the variety of cheeses, because with almost every meal there was cheese involved. So here goes a list and some photos of a few of our favorite Greek delicacies.

Cheese Pies- Made with Feta Cheese and Phyllo Dough
Chicken Schnitzel-Breaded chicken breasts, served with french fries, rice and tomatoes
Gyro- Lamb or chicken served with salad, pita, Tzatziki sauce and french fries
Tomato Keftedes- Fried tomato balls made with tomatoes, onion and flour
Tomato and Cucumber Salad and Freshly Baked Bread
Lobster Slouvaki- Freshly grilled lobster and vegetables served with roasted potatoes and rice
Salad-Cucumbers, tomatoes, chickpeas, olives, feta cheese and pasta or croutons topped with a homemade mustard vinagrette
Cheeses from Santorini- One is a goat cheese and the other a cow's milk cheese served with toasted bread and fresh olives in olive oil. Both paired nicely with an Assyrtiko white wine from Santorini

In efforts to hold on to our adventures in Greece and all the fine dining we did we visited S'Agapo in Astoria. Beautiful and simply decorated S'Agapo brought us back to Greece with a offering a variety of traditional Greek dishes and a few kinds of cheese saganaki (fried/baked) including Halloumi from Cyprus. We had some saganaki, stuffed vine leaves, stuffed seadfood ( shrimps stuffed w/ fresh crabmeat & filet of flounder rolled w/ spinach and feta with lemon potatoes and pastitsio (pasta with chopped beef, fresh tomato and cheese covered with bechamel sauce- similar to lasagna) which was just what we needed.

All accompanied with a glass of wine of course!

(Curious of checking out S'Agapo? Here's a link to their menu with location details http://nymag.com/listings/restaurant/sagapo/menus/main.html)

Chowder

2008-09-24T13:02:00.006-04:00

As the summer has come to a close and fall is in full effect the first food I think of is chowder. Now my personal favorite is corn chowder, in it's many variations. So I had my hand in making a summer corn chowder using some fresh corn from the farmer's market. I started with a recipe I found online and enhanced it by adding a few of my own favorite vegetables. It was just perfect for the days with a slight chill.

Here is the recipe I used (I added some carrot and tropical sweet potato):

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cups Vegetable Broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.

2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.

3. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.

Our final product

Be Our Guests

2008-09-22T20:49:00.001-04:00

Dear Friends,

We invite you to a dinner party hosted by food obsessed skinny girls.

We are here to share with you restaurant reviews, recipe recommendations, event planning, etiquette and more.

We hope you share our passion for food and if you don't we hope to inspire you to appreciate food for all it can be.

So here is a toast to our fellow skinny girls as we continue to surprise everyone on how we don't diet, eat out almost every night, don't know a thing about calorie counts and always order dessert! Cheers!

Quote of the week: “Food has replaced sex in my life, now I can't even get into my own pants”