May 20 2012
3 Comments
I COOK

Vanilla French Toast & Grapefruit Mimosa – Sunday Brunch

Lazy Sundays call for an equally lazy brunch. Vanilla french toast with a grapefruit mimosa takes mere minutes to make and score marks for being packed with flavour.

Ingredients (serves 2)

  • 4 slices gluten free bread ( or any bread you have on hand)
  • 4 tablespoons milk
  • 2 eggs
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter (divide into two parts)

Instructions
  • In a small mixing bowl, whisk eggs, pinch of salt, vanilla extract, milk
  • Preheat oven to warm at 170 degrees
  • Dip bread into mixture, let it soak for 15 seconds on each side
  • Melt 1/2 teaspoon of butter in a nonstick pan, place 2 slices of bread at a time into the pan and cook until golden brown for approximately 2 to 3 minutes per side.
  • Repeat the above steps with the remaining slices and place in baking pan and in the oven to keep warm.

Ingredients for Grapefruit Mimosa (serves 2)

  • Prosecco
  • 1 Grapefruit
  • 2 flute glasses
Instructions
  • Chill glasses in freezer
  • Section grapefruit in half and juice each for a flute
  • Pour half the prosecco in glasses
  • Top with grapefruit juice

Serve french toast immediately with fruit or whipped cream, I love it with bananas. Drizzle lightly with maple syrup. My go-to maple syrup is Butternut Mountain Farm Vermont Pure Maple Syrup, you can get it at Whole Foods. Any other Pure Maple Syrup brand will be a great substitute.

Happy Sunday everyone – Bon Appétit!

Tagged , , , , , ,
May 16 2012
4 Comments
FOOD FESTIVALS

Lillet – An Aperitif that packs quite the punch!

Nothing says indulgence like French aperitif wine – Lillet (pronounced Lee – Lay), the star of Heure D’aperitif at Weather Up Tribeca, an event held by The Manhattan Cocktail Classic  (MCC) this past weekend. Saturday’s scorching heat provided the perfect excuse for celebrating Lillet’s exquisite blend of Bordeaux wines and citrus liqueurs made from the peels of Spanish, Moroccan and Haitian oranges.

Contributing interviewer Janeviva Uwera quenches our thirst for knowledge with with her account of the experience and a brief interview with charming Lillet brand ambassador, Amanda Boccato and Richard Boccato, the proprietor of Weather Up Tribeca.

With it’s Parisian feel, Weather Up’s interior was the perfect setting for an afternoon of sipping cocktails that harkened back to 1920s France. Adding to the romance, a huge artisinal ice sculpture with a carved floral center served as both centerpiece and bottle display shelf.

The Cocktails

The Li-Lily Pad – Lillet Rose, Hendricks gin, fresh squeezed grapefruit juice, house made Creme de Violette with edible Poppy flower. A little strong for my taste, the gin is the likely culprit but it was a hit with everyone else. As relayed to Janeviva by Amanda, ” The Lillet Rose acts as a balance for the cocktail, making it a lighter despite being a tad overpowering”.

The Li-Lily Pad

Lillet rose apertif – Lillet rose, served on ice with a grapefruit slice. Refreshing, light and perfect for summer. This is what I see myself coming home to after a long day of food blogging. Citrus undertones complimented by the aroma of flowers and a hint of berries.

Lillet Rose Apertif

The Va-Va Rogue – Lillet rogue, St.Germaine, Orange bitters, Champagne and long orange twist. Similar to sangria, and equally divine, but with Lillet used as base rather than a topping. Fruity and tart with just the right amount of champagne. A perfect thermos-filler for Prospect or Central Park this summer.

The Va-Va Rogue

The beautiful ice sculpture by Richard Boccato, AKA the Ice King, at Weather Up in Tribeca.

Janeviva was fortunate enough to chat all things Lillet with charming hostess Amanda Boccato, and Weather Up proprietor and chief mixologist, Richard Boccato.

Janeviva Uwera  : The introduction of Lillet this Spring has been met with a lot of excitement this Spring. What were the determining factors for introducing a new product after nearly 50 years?

Amanda Boccato : Essentially it has been a campaign a long time in the making. The Rose has a slight variation blend of the Lillet blanc and Lillet Rogue and a secret family ingredient.

J.U : What determines a great, refreshing Lillet cocktail?
A. B : The cocktails you’ve had here today are a great example of that! A Lillet cocktail is defined by using Lillet as a base and you can have it by itself as well. I also love adding fresh fruit on occassion.

J. U : As part of the Manhattan Cocktail Classic, does Lillet transcend it’s role as an apertif? The french drink it as it is, with a fruit garnish. Is the emergence of it as a cocktail ingredient more common in America?

A.B : I am trying to bring the French and also Italian culture of consuming apertivos. Since the late 1800s, the French have enjoyed Lillet traditionally by itself, with a bit of ice and orange slice. It was intended to be drank that way. The way it was translated in the States, a lot of bartenders and mixologists use it as an accent in their cocktails and it’s subtle. Lillet is light and refreshing and not heavy in alcohol and can be had at any time of the day.

J. U : Your role as Lillet ambassador must be exciting and rewarding in so many ways. With National Apertif day drawing closer (May 17th) what, if any, ideas might you have on how those unfamiliar with Lillet might discover and enjoy it.

A.B :  We created National Apertif day (May 17th), it is an official holiday. We are happy to share it with other apertif brands. We are looking to embrace the whole cullture of apertifs and bring it back to the States, it’s long been forgotten. The best way to experience Lillet would be at an event like this one.

J.U : The Ice here is what makes this establishmnet (Weather Up) special? Can you tell us a little more about it?

Richard Boccato  a.k.a (The Ice King) : The Ice comes from a machine called the Clindell, which is mainly used by sculpters. It freezes over the course of two and a half to three days, six hundred pounds of ice in the form of two, three hundred ton blocks. They sit in their own chamber with a machine that reaches from the bottom up; with pumps that constantly circulate the water to remove impurities or oxygen bubbles to give the ice a crystal clear look. At the end of each cycle we hoist them out and use chainsaws and other weaponry of torture (gasp ;) ) to create the shapes of ice we need for the cocktails.

J. U : Does this enhance the cocktails in any way?

R. B : Absolutely! If you think about why we like to use large format ice, it’s because of the surface area of each cube and the temperature. We are trying to combat unnecessary water content. It keeps your drink colder for a longer period of time.

Thanks to Amanda and Richard for making this such a fun and informative event. Don’t forget folks, tomorrow is National Apertif day. Let’s raise a glass to good digestion, great friends and family and more Lillet gatherings! Salut!

Richard Boccato & Amanda Boccato

Tagged , , , , ,
May 09 2012
Leave a comment
FOOD TALK

Libation Destination – Manhattan Cocktail Classic

In two days, an epic night unfolds yet again in the form of the Manhattan Cocktail Classic Gala. Bountiful amounts of cocktails, food and extreme entertainment ensure a night to remember.

Image by Manhattan Cocktail Classic 2011

Spanning two floors of the New York Public Library on 42nd and 5th Avenue will be an endless array of cocktail bars and food stations, as well as a bevy of performers to fuel your appetite. This is event was sold out within a matter of minutes, having gained a reputation for its Dionysian delights over the past two years.
So put on your ball gown or bow tie and be sure to come thirsty. There’s nothing like a night of world-class food and cocktails in a sprawling historic space to remind you that you live in New York effin City.

If you aren’t attending the Gala, there are other myriad of exciting events slated until Tues., May 15th. Look here for ticket information.

By the way, in leui of that hangover, try your hardest to Nurse the Third. For helpful tips, visit  www.PrudentBoozers.com

Tagged , , ,
Apr 20 2012
10 Comments
I COOK

Warm Brussels Sprout Salad – kick cholesterol’s ass!

Once upon a time (the 80s), there was a little girl who had never heard of Brussels sprouts. She came to America and discovered she loved the little cabbage. Not a native vegetable to East Africa, where I am from, I found it fascinating that it was so small and compact and always imagined it would taste like cabbage. I couldn’t have been more wrong – it does look like a miniature cabbage but the taste was at first, bland in my opinion. With the right ingredients it can taste phenomenal. I created this recipe keeping in mind that it should be quick to prepare but not sacrificing in taste.

I fell in love with Brussels sprouts, hook, line and sinker, after a visit to Momofuku Noodle bar in New York City. This recipe is simple, requires little to no preparation beforehand and is bursting with flavour. The ingredients used are all low in cholesterol and calories.

Brussels sprouts and pine nuts have cholesterol-lowering benefits, with the latter lending a mild nutty flavor to this versatile salad. The goat cheese and tangerine added at the end, provide you with the protein and vitamins needed to make this a whole meal respectively.

Ingredients (serves 4) Total cooking time (45 minutes)

  • 1 pound of Brussel sprouts, rinsed, ends trimmed, cut into quarter pieces
  • 2 Tbsp of balsamic vinegar
  • 1/2 cup of pine nuts
  • 3 tablespoons of crumbled goat cheese
  • 2 tangerines, peeled and sectioned
  • 1 Tbsp garlic
  • 2 Tbsp olive oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of chilli pepper

1.  Preheat Oven to 350°F. Toss Brussels sprouts with olive oil, balsamic vinegar, garlic, pepper and salt and place in a roasting pan.

2. Put Brussels sprouts in the oven on the top rack, cook for 30 minutes. Then stir them again to coat with the oil that has settled in the bottom of the pan. Cook for another 15 minutes.

3. Roast or lightly brown pine nuts in a pan making sure the heat is not too high, or they will burn.

4. Let them cool, they’ve been known to burn quite a few tongues.

Plate immediately and add the goat cheese, tangerines and lastly the pine nuts. Filling, vibrant in color and flavor. Bon Appétit!

Tagged , , , , , , ,
Apr 18 2012
7 Comments
EATEN HERE

Another James Beard Dinner – Hawaiian Flavour

With Hawaii a 10-hour plane ride away, we recently opted for the next best thing: a 10-minute cab ride to the James Beard House for Chef Chai Chaowasaree’s Hawaiian feast. Originally from Thailand, Chef Chai Chaowasaree has spent years honing a unique fusion of Hawaiian and Thai flavors.

Once adorned with fresh Hawaiian leis, we joined the house patrons and sunk our teeth into hors d’oeuvres that carefully borrowed from both cuisines.

MENU

Hors d’Oeuvre

  • Kataifi and Macadamia Nut–Crusted Kauai Prawns with Pineapple Vinaigrette
    Sautéed Escargot–Hamakua Mushroom Tartlets with Chili–Ginger Sauce
  • Ahi Katsu with Wasabi–Curry Sauce and Tomato–Mango Salsa
  • Grilled Huli-Huli–Style Chicken Summer Rolls with Thai Peanut Sauce
  • Spicy Lemongrass–Oxtail Soup Shooters with Ho Farms Cherry Tomatoes, Hawaiian Chili Water, and Lime

  • Grilled Huli-Huli-Style Chicken Summer Rolls with Thai Peanut Sauce
  • Ahi Katsu with Wasabi-Curry Sauce and Tomato-Mango Salsa

 

The appetizers shown above were the stand-outs in the first round. The Summer Rolls featured exquisitely marinated, tender chicken slabs and a spicy, umami peanut sauce. The Ahi Katsuan was an explosive mouthful of sweet, spice and tart flavors, crunchy on the outside and succulent within.

 Dinner menu & wine pairings

  • Kona King Crabcake with Big Island Rainbow Baby Vegetable Salad and Raspberry–Guava Vinaigrette/ Birichino Vin Gris 2010

- Like a technicolor Kandinsky painting rendered in comestibles. A light, fresh, summery dish that offset the Vin Gris perfectly (My one complaint: I’d only ever eaten dried mushrooms after they’ve been soaked, and found the little morsel’s rock-hard consistency out of keeping with the rest of the dish).

  • Coconut Milk and Lemongrass–Poached Kona Lobster with Creamed Aloun Farms Corn, Lobster Reduction, and Baby Corn Shoots / Champalou Cuvée Des Fondraux Vouvray 2010

-  Alas, a picture of the lobster was virtually impossible to capture. My camera faltered here, but I can assure you that it was a satisfying and beautiful dish.

  • Hawaiian-Style Barbecued Lamb Chop with Zinfandel Demi-Glace, Mashed Potatoes, Sugar Snap Peas, and Roasted Bell Peppers / Carol Shelton Lopez Vineyard Monga Zin Old Vine Zinfandel 2008

- By the third entree I was ready to burst but the lamb was impossible to resist. My belly pleaded for mercy as I savored its perfect gamey softness.

  • Deconstructed Beef Tenderloin Wellington with Mashed Hawaiian Taro Root, Oven-Dried Tomatoes, and Waialua Asparagus / Vita Nova Pikake Family Reserve 2007

- I almost shed a tear as I ate this dish, partly because I was impossibly full, but also due to its sheer magnificence. If there was ever a meal that spoke to both feminine and masculine sensibilities, it would be this: a no-nonsense disc of perfectly-cooked steak crowned with delicate, flaky pastry. Exquisite.

  • Waialua Chocolate Mousse with Toasted Haupia Cake, Raspberry–Guava Purée, and Exotic Fruit

- This wasn’t just any chocolate mousse cake, no siree! Its ingredients were all Hawaiian, including a rare and complex semi-sweet cocoa.

The night ended with a calming cup of “blooming flower” jasmine tea. My friends and I sat in amazement watching the tight bud of tea blossom gently into the flower you see on the right.

Chef Chai Chaowasaree unique and marvellous cuisine can be found at either of his two restaurants in Hawaii, Chai’s Island Bistro and Singha Thai Cuisine, so be sure to make them a feature of your next island vacation.

Chef Chaowasaree preps the entrees.

Tagged , , , , , , , ,
Apr 13 2012
Leave a comment
FOOD TALK

Guys, Dolls & Booze – Foodie Brat Launch Party!

A few weeks ago, Foodie Brat a premiere  online publications that as per their mission statement focuses on issues regarding food, booze and dudes – celebrated their launch party at go-to drink haven White & Church in Tribeca.

Over 400 people attended and indulged in signature cocktails  like ‘The Foodie Brat” a.k.a. The Rhumbler – Bacardi, homemade Falernum and fresh lime. Tart, fruity and refreshing a great way to start was sure to be a grand party.

Music was provided by DJ Richie Berettta - a blend of hip-hop, soul, reggae and some latin flavor to get you moving, and move the crowd did. Word of a burlesque performer towards the end of the night was a big hit! I unfortunately by then had hang up my stilettos and headed home :(

The Foodie Brat cocktail (The Rumbler)

The night was still young and as we left, there was still a bevy of people outside, hurdling in the cold, waiting to get in. Now that’s what I call a party!  You can find out more information about Foodie Brat here.

Apr 02 2012
2 Comments
FOOD TALK

An Ode to Cuban Food & Art

Two things I love, New York and Cuban food. Now imagine Art thrown in the mix – a killer combination. Bound to set tongues wagging and those who appreciate art grateful, comes the much-anticipated Cuban-themed event Vale Todo in support of Proyecto Paladar; an International traveling art installation with focus on culinary endeavours. With spring in full swing, I’d say your Tuesday night is pretty much guaranteed to be a sizzler with great weather and the amazing food of seven acclaimed New York Chefs. The roster includes, Sarah Jenkins of Porsena, Michael Canora of Hearth among others.

Hudson Terrace

Not only will you get to eat amazing cuban fare with a spectacular view of the New York skyline, the open bar will keep your glasses full with a selection of cocktails such as mojitos, daiquiris, and Cuba Libres. If that isn’t enough, guests will have a chance to try the  try an authentic Cubanito –  a local interpretation of a Bloody Mary that uses rum instead of vodka, as well as coffee-based rum drinks served by La Colombe.

Fear not, the night will still be young and you will also get a chance to enter a raffle draw, with tear-inducing prizes such as Breveille appliances, signed cookbooks, restaurant gift certificates among others. Now folks, since this is a charitable fundraising event, all the proceeds go directly to support Proyecto Paldar’s first installation in May. Head on down or up, whichever part of New York you will be traveling from and  visit Cuba without leaving Manhattan. TICKETS

Hudson Terrace,
621 West 46th Street,
New York, NY 10036
Time : 6-11pm. Tuesday, April 3.

Mar 24 2012
4 Comments
I COOK

Edamame & Fried Egg Goodness!

It’s always fun thinking of new ways to have eggs for brunch or dinner on a weekend. With an almost empty fridge, eggs and a few nibbles of leftover take out, a freezer nestling frozen edamame and other frozen vegetables, a light bulb went off. Edamame and eggs, why haven’t I ever thought of that before! Edamame are green soybeans, high in fiber, protein and vitamins – a super legume. I prefer frozen shelled edamame that you can get either at Whole Foods or Trader Joes. I snack on them all the time, quite tasty with a dash of sea salt and pepper. Follow the step by step images below and I promise you’ll love the crunch and bite to this recipe.

Ingredients (serves 1)

  • 1/2  cup frozen edamame
  • 1 egg
  • 1 teaspoon of olive oil
  • pinch of salt (if you can get sea salt, even better!)
  • dash of black pepper
  1. Follow packaged directions of the frozen edamame. Boil them as per packaged directions, drain and lightly fry in olive oil on high heat until they turn a golden brown for about 5 minutes turning frequently.
  2. Add a pinch of salt, and egg and then cover, lower heat and cook to desired readiness (3 -5 minutes).
  3. Remove cover, add black pepper and serve while hot.
Depending on how long you cook your egg (I prefer about 2-3 minutes to get a nice yellow semi-solid yolk), you’ll love the added texture of fried egg, combined with the browned bits from the pan when you place it on a plate. Enjoy and if you do try this recipe, please let me know if you loved it as much as I did. Happy Saturday :)
Tagged , , , , , ,
Mar 15 2012
2 Comments
FOOD FESTIVALS

James Beard House + Stonehenge = Moveable Feast

This is without a doubt, one of the most ingenious ideas to get New Yorker’s eating and considering real estate at the same time. The James Beard House in partnership with Stonehenge residential hosted residents, the public as well as James Beard house members to its first ever “Moveable Feast” event. Apartment hopping, eating, drinking and meeting some of NYC’s top chefs.

I fashioned it to a scavenger hunt, except the treasure in question was a multitude of tastes, treats and drinks and even celebrity spotting (Tyra Banks was there, trying to look incognito – no such luck). I was happy to be there, as a member and resident of the Olivia, a Stonehenge residential in midtown. The staff at Stonehenge has a knack for making you feel like family and this event was the cherry on top.

Apartment A (Sushi Samba – Corporate Chef Fernando Navas)

A refreshing flute of champagne in hand, I proceeded to the first apartment, room quiet, a musician playing a Ryuteki, a traditional japanese flute and rooms turned into make shift serving stations with wine and food.

I had more than on helping of the Plum-Sake Cured Foie Gras, ridiculously delicious, literally melts in your mouth. Second sampling was Hiramasa Crudo with Heirloom Tomato, Yuzu and Olive oil – tart with a tender texture.

Apartment B (Blue Smoke Battery Park City – Chef de Cuisine Jeffery Held)

Mississippi Delta Tamales with Smoked Berkshire Pork and Roasted Chilli Sauce; not the best use of chilli sauce I must say. I was hoping it would be spicier, the smoky taste as well as the semi-sweet flavours, combined with the succulent pork saved the dish. Washed it down with a glass of beer, Stella Artois, solid!

Apartment C (Chef/Partner Luis Gonzalez – Bourgeois Pig)

Two glasses of red wine later (as memory serves it was an elegant full bodied Sangiovese, can’t recall name) I waddled into a dimly lit two bedroom apartment with a killer view. Cheese and seafood fondue set up in ceramic bowls with an assortment of grilled vegetables and bread, for everyone to dip and taste.

Il San Marino – Plymouth Gin With Lemon Juice, Galliano, Austrain Pear Liquer and Chamapagne – wicked! Talk about packing a punch, it does that and then some – a cocktail for warriors not the faint-hearted (as evidenced by my quick descent into questionable dancing moves after two drinks).

Lovely James Beard House patrons in attendance & doing the feed each other dance - cute.

Apartment D : (JBird cocktails – Chef Ricky Garayua)

Pork Sliders with cider slaw and drippings – Quail egg has never looked so good draped over juicy shredded pork with a well executed slaw on a bun. Flavourful, succulent and a compliment to the  JBird cocktails – merci beaucoup very muscly, mixologists Jason Littrell and Marshall Altier.

Apartment E (Chef Luz Martinez, Pampano ; Chef Nicholas Kayser, Zengo)

Loving the edge that comes with drinking and eating so much that it almost feels like I am navigating through a maze; I forged ahead with the strength and stamina, that can only be attributed to super human powers. Albondigas – Beef and Pork meatballs with Tomato – Chipotle  sauce,  a divine meatball that was too perfect for words. Second dish, Empanada Vegetariano with Oaxaca cheese and Mango Curry Salsa. I didn’t get to snag a picture of the empanadas but I can tell you, they tasted great, crunchy yet soft.

RP Lounge (Pastry Chef Zac Young; Flex Mussels)

Miniature peanut butter cupcakes that make you swoon. Again, missed photo op – they were gone in a flash, that good ladies and gentlemen.

A grand night, with friends in attendance, meeting new people as well as getting well deserved drinks and thrills after a long work day. The Moveable Feast is here to stay folks, look out for future dates here. The city that never sleeps, always has something to offer its equally insomniac residents.

Mar 09 2012
2 Comments
FOOD FESTIVALS

Grand Tasting Ya’ll! SOBE 2012

The last day of the South Beach Food & Wine Festival (Feb 26th), was a wine and food lovers oasis. The Grand Tasting Village  is made up of makeshift tents, set up a few feet away from the Atlantic Ocean on the beach. I dutifully attempted to chronicle the event, hard to do with liquid love all around me.

Guy Fieri, Emeril Lagasse and other Food Network stars reveled with the crowd, and performed cooking demonstrations. By glass number three, I think my concentration level was at zero. I decided to pound the sandy tents in anticipation of more food and vino finds.

Below are the highlights of what was sampled, torn apart, devoured, you name it, I did it. :)

  • Pomegranate Cocktail – Tart and refreshing, my favourite cocktail of the day. Even though my attempts at trying to convince the bartender to devulge exact portions of ingredients were futile; I deduced vodka and mint were the culprits in addition to the POM wonderful pomegranate juice.
  • Potato Gnocchi with cherry tomato sauce by Chef and restaurateur Fabio Viviani was tart and perfectly chewy. It may have had a bit more lemon in it than preferred but it still hit all the right notes.
  • Zafra Rum 21-year-old Master ‘s Reserve – a sipping rum that is quite the kicker. Fruity and spicy with a subtle sweetness, all the ingredients for a good satisfying rum. I suspect it will sooner rather than later end up among the top must have rum roster.
  • Ron Zacapa Centernario 23-year-old Solera Rum – Full bodied with hints of vanilla, from Guatemala. It gave me ideas for an apple cider rum recipe, notes to follow soon.

  • Entwine Pinot Grigio 2009 – Citrus and crisp, a refreshing wine that was perfect amidst that Miami heat. It paired well with the salmon and rice crispy hor d’oeuvre.
By the end, new friendships had been forged, fun was had by all. Flamenco dancers and a live band entertained the increasingly drunken crowd.  This event gets bigger every year, and I look forward to it next year, perhaps this time I will remind myself to do more spitting and less drinking. No such luck this time around. :)
← Older posts
Follow

Get every new post delivered to your Inbox.

Join 235 other followers