Monthly Archives: December 2011

Chipfaced

Posted on December 25, 2011 | 2 comments

I may be a girly girl, ya know pink birthday cake to match my pink manicure, and long blonde curls for days, but I bleed orange and blue. I am a tried and true Knicks fan, always have been always will be.

I look forward to Fall solely for the return of basketball season, and brunch in the city. But mainly basketball season. So, the NBA lockout was tortuous for me. But now, the NBA is back and I am back in my Knicks gear. But, a simple Knicks tee isn’t enough to show my pride today. Today, I sport my excitement with food. Blue and Orange Potato Chips. Genius right? I know, they should totally sell these at The Garden. But hey, MSG, if you do, please name them after me? Thanks!

And what would chips be without dip? Lonely, that’s what. So, I’ve made a Homemade Caramelized Onion dip to go alongside the chips.

Homemade Knicks Mix Chips
Ingredients
1 large sweet potato
1 24 ounce bag of assorted tricolor baby potatoes (blue,  red, yellow)
1 large bottle of vegetable oil
Kosher salt

Directions
Add the vegetable oil to a fry pan and heat over medium to high heat. Wash and peel your potatoes.  Then, using your mandolin, carefully slice the potatoes thinly.  Place the sliced potatoes in a bowl of water until you are ready to fry them.

Once all of the potatoes are sliced, the oil should be ready.  If you have a thermometer, check to make sure the oil is around 325 degrees.  If you don’t have a thermometer, the best way to check the oil is by frying a potato.  Just use one slice as a test.  Place it carefully in the oil.  The oil around the potato will begin to bubble.

The potato will begin to brown.  You know it is down when the oil stops bubbling.  It’s like nature’s own alarm clock.  If the test potato comes out well, fry up the rest! Make sure not to overcrowd the pan or the temperature of the oil will go down, leaving you with mushy potatoes.  Once the potatoes are golden and crispy, remove them from pan and place them on a paper towel lined sheet tray.  Dust them with kosher salt.  Place in a bowl to serve.  Enjoy!

Caramelized Onion Dip

Ingredients
2 tbsp. extra virgin olive oil
2 large yellow onions, finely chopped
3/4 cup of reduced fat sour cream
3/4 cup of 0% plain Greek yogurt
1/2 teaspoon of garlic powder
Kosher salt

Directions
In a large killet, heat olive oil over medium to high heat.  Add the onions and a few pinches of salt and saute until the onions are caramelized.  This should take approximately 40 minutes.  Then, set the onions aside to cool.  In the meantime, mix together the sour cream and yogurt.  Add the garlic powder and a pinch of salt to taste.  Then, add the onions and mix to incorporate. Chill until you are ready to serve!

Caramelized Onion Dip recipe inspired by 101cookbooks.com

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One Hell of a Chanukah Party

Posted on December 24, 2011 | 2 comments

Last night, I had one hell of a Chanukah party.  The champagne was flowing, the caviar was chilled, the latkes were piled high.  It was a great night with great friends and family.  So great, in fact, that I dreamt about it.  So, when I awoke, I was still thinking about latkes.  But isn’t that truly the test of deliciousness? When you dream about your food.  Sure is.

Leftover latkes are incredible.  If you have a lot, you can pop them in the freezer and defrost at your leisure.  Or, if you are like me, and eat 15 at a time, you probably won’t have any latkes for the freezer.  I never do, because I eat them for breakfast, lunch and dinner.   Breakfast Latkes are some of my favorites.  The latke is like a hash brown, but better, because it’s a latke.  So, it’s an egg-cellent base  for eggs.  Get it? Happy Chanukah!

 

 

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Menorah Blahnik

Posted on December 24, 2011 | 7 comments

So, last night was the night, the big night. And by big night, I mean my big Chanukah party.  I’d prepped all week.  After you saw my Thanksgiving prep, did you really expect anything else? Right. So after a week of prep work, I was finally ready.  While there was lots of yummy stuff on the menu, there was clearly one leading lady and that leading lady was the Latke. 

Although I celebrate Chanukah with the 3 C’s, champagne, caviar and chocolate, none of these means of celebration would exist at my party without the latkes.  My latkes, like many of my other recipes are easy.  Well, easy with a food processor. If you are grating potatoes by hand, and make it through 10 lbs. without fainting, well that’s really a Chanukah miracle in itself. 

Latkes (10 servings)
Ingredients
5 lbs.of baking potatoes
5 extra-large eggs, lightly beaten
15 tablespoons flour
2 tbsp. kosher salt
1 teaspoon freshly ground black pepper
Vegetable Oil
Butter

Directions
Wash and then peel the potatoes.  Grate them lengthwise. Place the potatoes in a colander or kitchen towel and squeeze out as much liquid as possible. (Potatoes hold a lot of liquid!)

Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well.  I recommend using your hands.  It’s fun, it’s messy and it’s really the best way to get all the ingredients incorporated.  

Add oil and a little butter to a skillet over medium to high heat. Drop a heaping tablespoon of the potato mixture into the sizzling butter and oil.  I like big, thick latkes while my Dad likes them to be thin and crispy.  So I change up the amount of potato mixture I add the pan to create different size latkes. Feel free to play around! 

Flatten the latke with a spatula and cook for approximately, 2 minutes or until the bottom is golden brown. Flip the latke and then flatten again. Cook for approximately another 2 minutes, until crisp on the outside and golden brown.

Remove from the pan and set aside on a paper towel absorb some of the excess oil.  Serve with apple sauce, or the Bite-Sized way, with a dollop of sour cream and a touch of caviar!

Happy Chanukah!

Recipe inspired by Ina Garten
http://www.foodnetwork.com/recipes/ina-garten/potato-pancakes-with-caviar-recipe2/index.html

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Dreidles to Play With and Latkes to Eat

Posted on December 21, 2011 | 3 comments

Chanukah is my favorite holiday, well really second favorite.  Obviously because Halloween is my first.  But I guess if we are only talking holidays in terms of religion, Chanukah is my number 1.  Wait, who am I kidding? Candy is a religion. Halloween is still my number 1.  But I really do love Chanukah.  Now, I know what you are thinking; Chanukah is my favorite because I get eight presents.  Well both my parents can attest to the fact that that’s just not true anymore.  So what makes this holiday so special? Everything, that’s what.  But, if I had to narrow it down I could choose 3 choice words to describe this holiday: champagne, caviar and chocolate.

I bet that’s not what you were expecting me to say.  But since when is this Bite-Sized Blonde predictable? While predictable I’m not, I am traditional.  And I mean that in the sense that I create traditions and then follow them.  So, for me, Chanukah tradition is all about the three C’s.

Champagne is somewhat obvious.  I told you once, a party just ain’t a party without a little of the bubbly stuff.  And Chanukah is one hell of a party.  You certainly cannot celebrate, especially a miracle, without champagne.  I think that’s considered sacrilegious.

Caviar – also a celebratory food, but that’s not the reason you’ll find it at my Chanukah table.  Caviar is salty, which offsets the greasy latkes perfectly.  With just a hint of sour cream, it’s really the perfect pairing.  If this tasty treat sounds awfully familiar, it’s because it’s kind of like a blini, but better.  And in case it didn’t sound familiar at all, and know you’re wondering what a blini is, I’ll tell you.  A blini is a pancake typically topped with crème fraiche and caviar.  What makes my Chanukah blinis great, is a great latke as a base.

Now chocolate.  Chocolate is as much a part of Chanukah as dreidles.  Hello…gelt.  But, if you’re anything like this Bite-Sized Chocoholic, gelt isn’t enough to calm your cravings.  So, we end our Chanukah celebration with even more chocolate.

I hope your mouth is watering.  I know mine is.  But what I really also hope is that you have a wonderful Chanukah!

Stay tuned this week for recipes, and of course, a photo recap!

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The Proof is in the Pudding

Posted on December 20, 2011 | 13 comments

I am blown away by the amazing support I received yesterday.  I am truly one lucky Bite-Sized Blonde.  With your help, and the generous support of an anonymous donor, $1,175 dollars is being donated to Feeding America today.  But the proof is really in the pudding, because that money is going to supply 9,400 meals to people in need!

A simple thank you doesn’t seem like enough…so here goes nothing.  Thank you. Muchas gracias. Merci beaucoup. Toda raba.  Grazie.  Arigato. I may run out of languages I know, but my gratitude is eternal.

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Feeding America

Posted on December 19, 2011 | 10 comments

When I made a list of all the things I am thankful for, I forgot to mention one very obvious thing.  Food.  I am thankful for food.  It seems like a strange thing to be thankful for to those who don’t worry about where their next meal is coming from.  But for 1 out of every 6 Americans, it’s a sad reality.

Many of the Americans that are struggling with hunger are hardworking people.  Despite what you may think, hunger doesn’t just affect those that are homeless or out of work, nor does it only affect adults.  Children across the country are feeling the hardships of not having enough to eat.  More than 17 million children live in homes that are food-insecure.  This is not just a moral issue.  Without proper nutrition, a young person’s ability to learn and grow is hampered.  In fact, children who suffer from hunger are more likely to experience behavior and cognitive problems.

One organization fighting to end hunger across the country is Feeding America.   Feeding America is the nation’s leading domestic hunger-relief charity. Their mission is to feed America’s hungry through a nationwide network of member food banks and engage our country in the fight to end hunger.  They provide nutritious foods to Americans struggling with hunger through the assistance of 200 local and national programs.

There are so many ways to get involved, and there are so many ways to give.  Today, I have chosen to make a donation.  For every $1 donated, Feeding America is able to provide 8 meals to people in need.  But I need your help to make an impact.  For every hit I get on my blog today, I will donate $1 towards Feeding America.  So, get out there and pass this post along!

To learn more about Feeding America, check out this video

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Is There Sugar in Syrup? Then Yes.

Posted on December 14, 2011 | 3 comments

There are so many reasons I think Buddy the Elf and I could be friends.  For starters, he loves to smile.   Me too.  Also, he likes to sing even though he has a terrible voice.  Sounds familiar.  But mostly, I like him for his love of maple syrup.  So honest, so sincere and so damn honorable.

Maple syrup is the only kind of syrup in my eyes.  Sure, Aunt Jemima makes her own special brand, but the way I see it, there are two kinds of people in this world: maple syrup aficiandos and then there are just people with poor tastebuds.  It’s as clear a distinction as dog people and cat people, dog clearly being the better, cuter, more cuddly choice here.

Although maple syrup is one of the sweetest treats in your kitchen, I bet you don’t use it for much.  Pancakes and waffles, so good but how often are you really making them?  It’s time to start getting more from your syrup.  You owe it to yourself, and I know just the person to help you with this sticky situation.  Me, of course!

Nutmeg-Maple Cream Pie
Inspired by Smitten Kitchen
Adapted from the New York Times

Ingredients
3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust

Directions
First, par bake the pie crust. Preheat oven to 350°F.  Poke holes in the pie crust with a fork so that it doesn’t puff during bake.  Then place in the oven for approximately 20 minutes or until golden brown.  If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.

Then, prepare the filling. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter.  This should take approximately 5 to 7 minutes. Stir in cream and bring to a simmer and then remove from heat.

In a medium bowl, whisk together egg yolks and egg.  Then temper the mixture to make sure the eggs don’t scramble from the hot cream mixture.  Tempering is done by gradually increasing the temperature of one recipe component by adding another.  To temper this mixture, add a touch of the hot cream to the egg mixture, while whisking continuously.  Once this is completely incorporated, slowly drizzle in the rest of the hot cream mixture while whisking.  Again, you must whisk constantly to avoid the eggs cooking! Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Click here to see the original recipe by Smitten Kitchen
http://smittenkitchen.com/2007/11/nutmeg-maple-cream-pie/

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Fry-Day

Posted on December 9, 2011 | 4 comments

I told you once about my Friday guilty pleasures, and how they usually involved some kind of fried hangover cure.  Well, today is no different.  I mean today is Friday, isn’t it? I am making a Bite-Sized declaration: Friday will now, and forever, be known as Fry-day.

I’m really a sucker for anything fried, but grilled cheese has a special place in my heart, obviously.  So, when I got an email that the Gorilla Cheese Truck was downstairs, I immediately made a mad dash for the door.  If that’s not a sign from the food gods, I don’t know what is.

At first, the name baffled me.  Why Gorilla? And then, it hit me…if you say Gorilla Cheese quickly it starts to sound like “Grilla Cheese” and that my friend is deliciously clever.  Oh the joys of being a blonde and not getting jokes right away.

One thing that never escapes this Bite-Sized Blonde is good food, and that’s exactly what I got at from the Gorilla Cheese Truck.  So many options.  I wanted them all, but my eyes really are bigger than my stomach.  And since I want to keep it that way, I kept my ordering to a minimum.  There was a bevy of sandwiches, and other fried specialities, to chose from, just like any other grilled cheese shop.  But what really caught my eye were the unique sauces and toppings to chose from.  So, I created my own sandwich.  Gruyere, Munster and Carmelized onions.  This little creation of mine was inspiried by french onion soup.  And it was seriously awesome.  So awesome in fact, that I think Gorilla Cheese Truck should put it on their menu full time.  I also think it should be called the Bite-Sized Banter.  Just sayin.

I couldn’t resist the Mac N Cheese bites.  These little triangular nibbles are nothing short indulgent.  I wonder how the mac n’ cheese stays creamy, while the outside is crispy? I guess I’ll just have to do a little more research on those.

So if you are in the need for something fried, because your brain is fried, then I suggest you also make a mad dash for the Gorilla Cheese Truck.  And if you order my signature sandwich, don’t forget to mention how you think it should be named for me.

Gorilla Cheese Truck
Moving Target

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Sorella So Really Good

Posted on December 7, 2011 | 2 comments

I have this weird love hate relationship with the Lower East Side.  I Hate, with a capital H, that I can never get a cab anywhere in the Lower East Side.  Seriously, I think what Paula Cole really meant was “where have all the cabbies gone”?  But I do LOVE the neighborhood, and in particular, the neighborhood gems.  And one such neighborhood gem that I cannot get enough of is Sorella, because Sorella is so really good.

Sorella is a modest Italian restaurant on Allen Street that serves small plates.  This rustic yet chic restaurant is dimly lit for a touch of romance.  It has this homey feeling that makes you feel comfortable right away.   The same can be said of the service.  With a few key recommendations from the waitress, we knew we were awaiting a great meal.

Similar to tapas, small plates are meant to share.  This is my favorite way to eat because you get to try so many things, and so many of Sorella’s things are exceptional.  Don’t get it twisted, Sorella may serve small dishes, but they pack a big punch.

We started with a few meats and cheeses, because the joys of salty meat and creamy cheese are hard to pass up.  The prosciutto was delicate and mild while to soppressata was dense and salty.  Paired with creamy cheeses, honey and hazelnuts, this was the perfect way to start our meal.

I don’t know about you, but I have a very difficult time passing up Brussels sprouts.  Sure, I maybe a parent’s dream come true, but I’m really just a humble vegetable eater.  Can you just picture the devious smile across my face?  Well, you should try cause it’s awesome.  Just like the Shaved Brussels sprout salad I had at Sorella.  This salad was the perfect balance of flavors.  The mild Brussels sprouts were the perfect base for the crunchy croutons, salty capers, spicy red pepper flakes, sweet onions and creamy cheese.  Piled high, this salad was a big mountain of excellence.

After the Brussels Sprout salad, we ordered the Beef Carne Cruda.  But this was not your average Beef Cruda because this beef was imported from the Hearst Ranch in California.  That’s right, Hearst, as in Hearst Corporation.  The Owner and Chef of Sorella, Emma Hearst, imports her beef from her family’s cattle ranch in California.  Seriously cool right?  As if that isn’t cool enough, rumors are floating around about her opening a steakhouse in New York using the beef from her family’s cattle ranch too.  While these are just rumors right now, I’m still crossing my Bite-Sized fingers that this becomes a reality one day soon.  One more thing, Emma Hearst made the list of “30 Under 30” by Zagat, and no one can argue that this 24 year old is seriously deserving of such exciting recognition!

Okay, back to the beef.  The bright red, supple meat is garnished with simple fried onions and accompanied by side salad of shaved celery and radish.  So simple, yet so good.

I had never heard of Pici pasta (pronounced peachy), but after a solid recommendation from the waitress, I knew I wanted to try it.  Plus, how do you really resist a pasta called Pici?  The thick, doughy noodles swim in a bowl of hearty pork ragu, ricotta and pepperoncini.  This is an unusual dish that I would make my usual meal.

Agnolotti are ravioli, and these ravioli were Bite-Sized. No truly, they were tiny, but seriously divine.  The agnolotti were soft and pillowy.  Stuffed with beef short ribs and drizzled with sage butter and parmesan cheese, these baby ravioli were robust bites of comfort.

A side of broccoli was a must, especially after we found out it was fried and covered in a spicy aioli.  Reminiscent of Japanese style broccoli tempera, these bites were unexpected for an Italian restaurant.  It was like a surprise party for my tastebuds.

A trip to Sorella wouldn’t be complete with dessert, because dinner isn’t really done until you have dessert.  But especially because they have a gelateria next door called Stellina.  We ordered 3 scoops of gelato, and each was better than the last.  Seriously, this was THE best gelato I have ever had in the United States.

We also ordered cheesecake.  I know, I was surprised we weren’t too full also.  But, we weren’t so cheesecake we ate.  The light and airy cheesecake was shaped like a pyramid and covered in a delicate layer of smooth chocolate.

If your mouth isn’t watering, I think you might be sick.  So, please make sure to call the doctor.

Sorella
95 Allen Street
New York, NY
212.274.9595

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F-ing Sunday

Posted on December 4, 2011 | 6 comments

Sunday is about one thing and one thing only and it starts with an F.  Foo…Foo…Food…Chinese food to be exact.   Probably not the F word you were thinking of, but I already told you, football isn’t my sport of choice.

Sunday and Chinese food are two terms that are interchangeable to me.  It is the way I say goodbye to the week, physically and mentally because without Chinese food, there is no end in sight.  If the week doesn’t end, then what you have is just one big long run-on week and that is enough to make anyone crazy.

One of my favorite Chinese restaurants in New York is Mr. K’s.  Located in midtown, this Chinese restaurant is anything but ordinary.  The restaurant is fit for Chinese royalty, or really New York royalty.  It is elegantly decorated, with oversized couches and glass tables.  The restaurant is also adorned with jade and silver as well as fine art.  You know the moment you walk in you are going to be treated like a King and enjoy a seriously delicious meal.

Chinese cooking is all about the Ying and Yang, which is a well-balanced meal in texture, color, flavor and temperature.  Using fresh ingredients, Mr. K’s establishes this level of Ying and Yang in all of their dishes.

I like to start with the Crispy Beef, which is shredded and then fried to perfection and covered in a soy-scallion glaze.  These little bites are just enough to get your palate going without filling you up.

I judge a Chinese restaurant by their Peking duck, and I think Mr. K’s makes one of the best Peking Ducks in all of New York City.  Bold statement, but totally true.  The pancake is warm and doughy, but light enough so it doesn’t overpower the rich duck.  The skin is crispy and the meat is juicy.  Paired with cucumbers and scallions, and complimented with sweet and tangy Hoisin sauce, this duck is one of the best dishes in all of New York; forget that we are just talking Chinese food here.

Another one of my favorite dishes at Mr. K’s is the Hunan Shrimp.  These gargantuan shellfish are sautéed with peppers and mushrooms in a tangy Szechuan sauce.   The shrimp are always perfectly tender.  The peppers maintain their crunchiness to balance this dish.

If you like shrimp, but crave something on the spicier side, the Prawns in Garlic Sauce is going to be your dish of choice.  The soy-garlic sauce that envelopes these succulent shrimp has a hint of heat, just enough to warm you up, but not too much to make you sweat.

Of course, you cannot eat Chinese food without a little fried rice and the fried rice at Mr. K’s is great.  This Bite-Sized Blonde prefers brown rice in her fried rice.  Does it make this dish any healthier? Probably not, but I feel better about eating fried rice when it’s brown rice.  The brown rice gives the dish a nutty flavor, which compliments the veggies so well.

If lo mein is more your speed than fried rice, then you are in the right place.  Mr. K’s makes a noteworthy Vegetable Lo mein.  The noodles are al dente and served warm with assorted crunchy vegetables.

It’s not all about the carbs though – the vegetables are also delectable.  My favorite veggie dish is the Bok Choy, which light but packed with flavor.

I almost forgot to mention a very important part of Mr. K’s.  They bring you lemon sorbet in between courses to cleanse your palate.  Any restaurant that pays attention to your palate, so much so they cleanse it in between courses, is a fine dining establishment.  And so, with a full belly, and a smile across my face, I proudly give Mr. K’s two Bite-Sized Thumbs up.

Mr. K’s Restaurant
570 Lexington Ave. (51st Street)
New York, NY
212.583.1668

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