Who doesn't loved a good old fashioned, striped straw?
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Food
For our first room mate brunch of the year, Carolyn and I went to Bubby's, conveniently located not too far from our new apartment. Their iced coffee was one of my favorites I've had so far in New York and I almost finished it before we could place our actual order for food!
Carolyn had granola, yoghurt and fruit.
And I had the biggest and fluffiest pancakes I have ever seen. I'm really not sure how it's humanly possible to finish much more than one of these bad boys!
And a bit of fruit salad for me, to make me feel ever so slightly healthy.
Find them right by the highline and make sure you go for a walk right after, to burn off those pancake calories!
Now this herb has its season, pretty as a flower and so essentially beneficial for our health
For 4 portions you need:
¾ l chicken stock homemade ( if this is a challenge, use the store-bought powder
but it might not be as fine in the end)
300 grams watercress blanched ( cooked for 2 min in boiling water then transferred to ice water - this helps keep the color bright green)
2 tbsp rapeseed /canola oil, best quality
½ stalk of leek chopped in strips
½ small onion finely chopped
1 tbsp of butter
125ml / ½ cup heavy cream
Amaranth pops and some fresh leaves of watercress for decoration
Watercress contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C. Because it is relatively rich in Vitamin C.
It acts as a stimulant, a source of phyto-chemicals and antioxidants a diuretic, an expectorant and a digestive aid.
And it is so delicate and beautiful!
The onions and the leeks are sautéed in butter, the warm soup added, simmer on medium heat until all the leeks are tender, 12 min appr. Take the soup off the heat. Blend on high speed, leave no clumps!
The blanched Watercress goes into the blender and with the help of the rapeseed oil mixed into a bright green paste!
This paste is added to the creamy soup (NO more cooking from now on, only gently heating) and once again blended, add the cream, mix again, salt and chili and garnish shortly before eating with the Amaranth Pops and the fresh sprig of watercress.
Some restaurants are simply brilliant in their simplicity, and while I wouldn't go to Entrecote for dinner every day, it always perfectly hits the spot. While I love burgers, I'm a meat lover at the end of the day, so steak and fries will always be my ultimate favorite meal. They don't have a menu, they just ask how you would like your steak filet to be prepared, write it on the table and serve you your salad starter with bread. Two servings of delicious steak filet and perfectly crisp fries are soon to follow, along with their delicious secret green sauce. I'd be lying if I said I don't dream of this place at night sometimes.
Try them out here in NYC, or in Paris, London or Hong Kong!
all you need
Every once in a while our comfort food is very simple and almost vintage compared to the Avocado/Cilantro/Lime and Sushi fashion every seems to follow these days. Whether for lunch in the mountains after a full morning of powder snow skiing, or just as a simple dinner during the week. Especially now with all the fresh spinach available!
You can see while the dumplings were in the oven and the cheese melted, the sun went down and the light is different on the finished dish.
Tomato salad or a salad with some bitter notes are great alongside the dumplings. This is definitely the best way to enjoy comfort food, when you're allowed to have it your way!
Bar Pitti is right around the corner from my old dorm. They make incredible Italian food, and while it was still a bit colder, we decided to brave it and sit outside, warming ourselves with pasta and mozarella, while we watched the sun go down.
They write down all the specials in chalk on a huge black board, which you're given to read, as you munch on bread and olive oil.
We started off with a classic: mozarella and tomatoes.
Then followed prosciutto and mozarella sandwiches. (We clearly have a thing for mozarella)
Tagliatelle with cream tomato sauce.
Rigatoni with peas and sausage.
Pasta Vongole.
And of course, tiramisu to finish:
Drop by whenever you're ready, they don't take reservations:
