paris: part 2 (bistro best)

the most difficult decision in paris? deciding which bistros to go to! it always feels as though there are five different bistros on each block, and no way of knowing which ones are must-visits. before our trip, i did some research on what the most beloved bistros in the city were, and the results were great! below are some photos from bistro allard and bistrot paul bert.

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the chilled calamari salad with tomato, parsley and lemon at bistrot paul bert

the duck sausage and pork cassoulet at bistro paul bert. cassoulet is one of my favorite dishes in the world. it always tastes as if it was cooked for hours ( it probably was) and the flavor and texture of the stewed white beans with the succulent meats is one of the tastiest things that comes to mind when i think of french food. this one was off the charts!

the haricot vert salad at bistro allard. we first had this dish at bistro allard four years ago, and richard has been talking about it ever since. blanched thin green beans are tossed with a creamy dressing and topped with cured duck breast and chives.

the grand marnier souffle at bistrot paul bert. typically, i am not one for liquor flavored desserts, but this one was so light, airy and smooth, that the mild flavor of the grand marnier enhanced the flavor of the dish perfectly.

paris brest at bistrot paul bert. what else can i say? i have never had (or heard of) this dessert prior to this trip, and it was a.m.a.z.i.n.g! fluffed chestnut cream piped inside a light doughnut-type pastry circle.

chocolate mousse with crispy chocolate wafers at bistro allard. this is the ultimate chocolate mousse. it doesn’t try to be a deviation on a classic; it was just utter perfection of one of the best chocolate-lover’s desserts in existence.

bistrot paul bert: 18, rue Paul Bert, 11e, Paris, 75011

allard bistro: 41 Rue St André des Arts

paris: part 1 (street eats and pretty food)

some of the tastiest (and prettiest) goodies in all of paris are sitting in little markets, streetside stands, and small storefronts that could easily be missed. although we probably couldn’t see or taste all of the streetside food wonders of the city if we had a whole year there, here are some highlights from our three-day excursion.

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the almond croissants (our first morning stop) on rue rivoli in le marais

six types of greens at the market on rue montorgueil

beautiful radishes bathing in the warm sun, also on rue montorgueil

richard, about to take a bite of l’as du falafel. this falafel joint is a must-stop spot with a cult following in le marais. so flavorful, such fresh toppings, and such a bargain!

the full bin of ripe oranges at rose bakery, in le marais

the fresh fruit crumble (raspberries, rhubarb, and strawberries) from rose bakery, in le marais

istanbul, turkey part 3: ciya sofresi

ciya sofresi, a restaurant on the asian side of turkey, had some of the most unique and memorable dishes of our entire trip. after a brief (and somewhat tumultous) ferry and cab ride to this little food hotspot, we gorged on plates and “half-portions” of what we would be later wishing we knew how to make.

the walls of this restaurant are crowded with write-ups and excellent reviews (food and wine, travel and leisure, new york times) from media outlets across the globe. we soon learned why. below are some photos (and attempted descriptions) of the food at ciya.

eggplant, chicken and tomato stew

roasted and stuffed portobello mushrooms with yogurt

one of my favorites: wheatberries with herbs, tomatoes and spices

my mom’s favorite: yogurt, saffron and leek soup with lamb

pressed bulgar wheat with yogurt sauce

creamy garlic and dill soup with rice balls

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ciya sofresi must not be missed if you visit istanbul! we were too stuffed for dessert, but rumor has it that the dessert is absolutely outstanding, and completely unique (think semolina cakes with cinnamon and dates or creamy figs with walnuts), as well.

istanbul, turkey: part 2 (on the street)

if there was ever a city for street food, istanbul is it. i thought we here in nyc had it made with carts, trucks and vendors on every block, but istanbul is quite the rival. some of our favorites are below.

sahlep. now that i know i may not be able to have this delicious rice-pudding meets white hot chocolate drink again for awhile, all i can do is think about it.

honey pistachio donuts with rose syrup.

these tasty, airy and honey glazed donuts were a sticky and delicious sweet treat to go with our sahlep. i found a recipe for them that i can’t wait to try!

the spice market!

more turkish delight than one could ever delight in!

durum are burrito-like wraps, wher thin turkish bread surrounds fresh and very well seasoned lamb (or other meat) and other fresh vegetables and pickled onions.

istanbul, turkey: part 1

istanbul is really an amazing city, not only for the sweet people, breathtaking coastal views, and undeniably rich culture, but for the food!  delicious breads, lentils, vegetables and legumes stewed for hours, meat more flavorful than i’ve ever tasted…the list goes on. here are some photos from our eats in istanbul.

below, some of the food from hamdi restaurant:

their famous bread

stewed eggplant and hummus

lamb pizza (pide lahmajun)

lamb over yogurt and tomatoes

below, some food from a small, family style restaurant in beyoglu

warm spinach with cold yogurt sauce

spiced lentils

lamb meatballs

porsena: carry me home

i don’t have an italian grandmother (which always sounded really fun to me, beacuse then i would get to eat some of the ravioli, pasta and lasagna grandkids of the always-cherished italian grandmothers rave about), but if i did, i imagine her food would be something like the food i ate at porsena. opened not too long ago by chef sara jenkins of porchetta, this intimate (but very sparsely decorated) italian restaurant features amazing traditional italian dishes with personal touches on each one. meals like this make you want to finish your plate (which we did), even though you’re probably incredibly stuffed and ready to be carried home.

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we began our meal with the mussels ($9) and the green bean salad ($9). the mussels slept in a delicate broth of saffron, white wine and butter, which we sopped up greedily with the garlic toasts served alongside them. the excellent green bean salad was creatively integrated with fennel, celery, toasted almonds and pickled red onions. this dish (the lightest dish we ate all night) was a surprising star. the dressing

cannolichie con una marea di formaggi ($17), which means pasta with many cheeses. i really loved the type of pasta used in this dish. it was not too thick, round and curly, but different and more hearty then the fusilli i’m used to. the sauce was slightly thin for my taste, and although i loved the flavor of the sauce initially, it become a little overwhelmed by the blue cheese toward the end.

the lasanga al forno ($18) was absolutely, no questions asked, fantastic. extremely thin layers of pasta were rolled out and placed between layers of meat ragu and bechamel sauce, topped with cheese, and baked in a terra cotta dish in the oven. crispy, bubbly, saucy, creamy – this dish had it all.

we ended the night with a walk home. even though it was freezing cold, i needed to walk off some of that pasta. but by lunchtime the next day, i would be lying if i said i wasn’t craving it again.

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porsena: 21 E 7th St, new york 10003 (between 2nd and 3rd ave), phone: (212) 228-4923

cafe select: more, please!

cafe select has been on my hit list for quite some time, and when stephanie suggested we go there for dinner (she had been just one week ago and was still raving, so i knew it had to be good), i jumped at the chance. i studied the swiss/international menu during the day, and had already decided what i wanted for dinner. i knew, just knew, we need to have the highly recommended (and confirmed delicious from steph) ricotta fritters and butternut squash risotto. luckily, my dining companion was on board.

the restaurant is small, cute, somewhat dark, and incredibly charming (the staff? not so much). as plates breezed by as before we ordered, my list of “wants” expanded.  was i craving zurich veal? did i need roasted figs wrapped in speck and stuff with goat cheese? (yes, we did, but they were out of them.)

we went with our original plan and started with the ricotta fritters with speck, which were served with a drizzle of infused olive oil, tomato compote and some greens on top. they were surprisingly light and fluffy, and melted wonderfully in my mouth. i could have eaten these all night.

next came our entrees, one of which was the hanger steak “select” ($21), served with crispy fingerling potatoes, watercress salad, and beef jus. the steak was by far, one of the juciest i’ve ever tasted and definitely one of the most flavorful. the juiciness of our medium-well remained consistent throughout the entity of the steak; sometimes the outside of a steak is so jam-packed with flavor, and the inside is dry and bland. this was not the case.

our other entree, butternut squash risotto ($18), was the real show-stopper. dare i say it was the best risotto i’ve ever tasted? fragrant with sage and a hint of ginger and topped with toasted pumpkin seeds and some grated parmesan cheese, this risotto was so decadent and creamy, and almost too good to be true. it was perfect to split, as it was definitely not a light dish, but it was enough to warrant a second (or third, or fourth trip).

we ended the meal with the warm apple strudel and vanilla gelato with caramel sauce. the strudel pastry was flaky, buttery and nicely layered, but there seemed to be an absence of apples in this “only ok” dessert. next time, i think i’d try the toblerone mousse or chocolate bread pudding.

would i visit again? absolutely. and if i go at lunch, i know i would be able to resist that wonderful sounding croque monsieur or rosti swiss hash browns staring me down on my on-screen menu..

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cafe select:  212 Lafayette St, New York 10012

phone: (212) 925-9322

recipe: slow-cooker pulled pork

my history with slow-cookers goes back about one year. i had wanted one for awhile, and thinking that they were expensive, when i saw one at a garage sale for $20 i snatched it up right away. for two reasons, it turns out i got majorly ripped off.  one, slow-cookers are really affordable! you can get a pretty good one in the $20-$40 range almost anywhere. and two, the slow-cooker i so quickly bought at the garage sale didn’t come with….a lid. how did i not notice that?

cut to this christmas, when my boyfriend’s mom gave me a slow-cooker for christmas (thanks, mrs. renzulli)! i was so excited about all of the new hassle-free meals and tender meat i would be cooking in this helpful little gadget.

i knew i wanted to start with pulled pork and this recipe does not disappoint. the pork comes out perfectly, and you feel as though you have slaved over the stove for hours; juicy, incredibly moist and so flavorful. my favorite toppings for this yummy meat served atop a nice fresh bun? coleslaw, caramelized onions and grated cheddar cheese. try it, you will love it!

all of the ingredients placed in the slow-cooker

the finished product (look at all of the juices!)

love these sandwiches so much..and there were leftovers for days!

recipe: slow-cooker pulled pork

serves 6

ingredients:

• 1/2 cup ketchup
• 1/2 cup bbq sauce
• 1 tablespoon light-brown sugar
• 6 garlic cloves, finely chopped
• 1/2 teaspoon dried sage
• 2 tablespoons apple cider vinegar
• coarse salt and ground pepper
• 3-pound boneless pork shoulder, trimmed of excess fat
• 6 crusty rolls
• toppings of your choice

directions:

in a 5- to 6-quart slow cooker, stir together ketchup, bbq sauce, brown sugar, garlic, sage, apple cider vinegar, 1 teaspoon salt, and 1 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. cover, and cook on low until meat is  falling apart and easy to shred, about 8 hours (or on high for 6 hours).

skim off and discard any fat from the, and with two forks or a pair of tongs, pull the meat apart. place the pork in a serving bowl and serve with rolls and any toppings you like!

recipe: tarte tatin

i love anything with apples in it. apple pie, apple bread, apple crisp – you name it, i’ll eat it. just mention “tarte tatin” and i’ll start salivating. this classic french dessert with a layer of apples covered in caramel, sheltered with dough, baked and inverted, is kind of like a more refined version of an upside down cake. i don’t know why, but i have always been intimidated by this dessert. sitting in my kitchen with a bag of apples and not knowing what to do with them, it dawned on me: i will make tarte tatin! i’m up for the challenge!

the dessert proved to be much easier than i had imagined. i used clotilde dusolier’s recipe from her book, chocolate and zucchini. it was perfect!

recipe: tarte tatin

(from the chocolate & zucchini cookbook, by clotilde dusolier), serves 8

ingredients:

for the dough:

½ cup sugar

1 ¼ cups all-purpose flour, sifted

¼ tsp. fine sea salt

8 tbsp. butter (1 stick) chilled, plus more for greasing the pan

1 to 2 tbsp. milk

for the caramel and filling:

1/3 cup packed light brown sugar

¼ tsp. fine sea salt

3 tbsp. unsalted butter at room temperature

2 lbs. apples (about 4 medium)

directions:

1. prepare the dough: in a medium mixing bowl, combine the sugar, flour, and salt. add the butter and rub it into the dry ingredients with the tips of your fingers or a wire pastry blender, until the mixture resembles course meal. add 1 tbsp. milk and knead the dough gently until it forms a smooth ball. if the dough doesn’t come together after a minute, add a little more milk and knead again. this can all also be done in a food processor. gather into a ball, flatten slightly, wrap in plastic and refrigerate for 30 minutes.

2. butter the sides of a 9 or 10-inch cake pan (not springform) or quiche pan with the pat of butter.

3. combine the brown sugar and 1 tbsp. water in a small saucepan and melt the sugar slowly over medium heat. swish the pan around from time to time, but don’t stir. as soon as bubbles form on the surface (avoid overcooking the caramel – it can get bitter), remove from heat. add the salt and butter and stir with a wooden spoon until the butter is melted and blended into a paste with the caramel. pour immediately into the pan and use the back of your spoon to spread it over the bottom of the pan. the entire surface doesn’t need to be covered, but make it as even as you can. set aside.

4. preheat the oven to 350 degrees and remove the dough from the fridge. rinse, core and peel the apples and slice into eighths. arrange the apple pieces in a circular pattern over the caramel in the pan, stirring from the outside.

5. roll the dough into a circle, about 10 inches in diameter if you use a 9-inch pan, 11 inches if you use a 10-inch pan. prick the dough all over with a fork and fold loosely over the rolling pin, lay it over the apples in the pan and tuck in the flaps of dough.

6. bake for 45 minutes or until the dough turns golden.

7. take the pan out of the oven, run a knife around the sides and turn onto a serving dish (serve warm but not piping hot). you can always reheat this at 350 degrees for 15 minutes. best enjoyed with a scoop of vanilla gelato!

recipe: roast chicken with stuffing

why do we only eat stuffing on thanksgiving? this is a question that has really irked me for quite some time. stuffing is one of my favorite foods, and i only get to have it once a year! seems unfair. however, it dawned on me that i could make an easy, virtually no-fuss stuffing inside of a simple roast chicken. roast chicken itself makes for an excellent weeknight dinner, and now that you’ve got stuffing, you no longer need to make a side dish! the leftover chicken is perfect for sandwiches the next day, too.

recipe:

ingredients:

directions:

below: the ingredients for the stuffing (i also included scallions because i had them in my fridge)

below: the chicken, stuffed, right before it went in the oven

below: the roasted, stuffed chicken, crisp on the outside and packed with a delicious, moist and really flavorful stuffing

below:  the stuffing!