Things have been so busy lately that I’ve fallen a bit behind in my Bon Appetits. I finally took a few minutes this weekend to catch up on the most recent issues, and the timing couldn’t have been better – there was a simple pasta recipe and, other than the pancetta, I had everything on hand. A quick trip to the grocery store and I was all set.
This recipe is easy – a handful of ingredients and very little hands on prep until the very end. I could definitely imagine swapping out the squash for cauliflower or some other roastable vegetable (sweet onions?) according to season.
Bon Appetit has really been killing it lately. The recipes, articles and illustrations have been wonderfully inspiring while remaining approachable, unlike, in my opinion, Gourmet. If you’re looking for a simple and quick meal that is perfect for family, or someone you may be interested in impressing, this just might be the one. Two thumbs up.
So…this Wednesday, 12/17, is the 7th anniversary of the Wine Bar & Bistro on Lark. Yes, that did go fast! I’ve been onboard for the last 4 years and consider myself fortunate to be able to continue having a presence in the local food scene in such a special spot, especially since my availability is generally limited to a single night of the week.
Lucky me, though, – I work Wednesday nights and will be on hand to celebrate our milestone. And you know what? You should be, too! We’ll be featuring a few items from the original menu, at the original prices, and selected bottles of 2007 vintage wines will be available at a 50% discount. See? You’re lucky, too!
That’s a date then, right?
I sampled my first pomegranate about 40 years ago. I was spending the night with a school friend who had hippy parents who joyfully exposed me to all sorts of new things – like a water bed, Fleetwood Mac’s Rumors, an unusual musky smoke wafting around and pomegranates.
Although I have owned a copy of Rumors pretty much ever since, years went by before I began dabbling in pomegranates. I don’t recall if I found them to be expensive or intimidating, but I just didn’t really get into them until recent years. And now? I am obsessed with them!
I’ve been going through two or three pomegranates a week. My favorite way to consume one is either in yogurt or oatmeal. I can’t believe I ever balked at the seeds’ slight crunchiness since I now completely enjoy their firm juiciness. Extracting the seeds remains a messy, but minor challenge. Maybe you have some secrets to making the task neater? How do you take your love apples?
How about eating for a good cause instead? New World Bistro & Bar is generously donating 15% of tonight’s sales to the DelSo’s very own Normanskill Farm. Why not save that bunch of kale and box of Annie’s for another night and instead head to NWBB for something a bit more interesting? The Normanskill Farm is a magical place right here in our own neighborhood and any improvements made to their property will benefit the entire city. This event will help to provide funds for bringing animals back to the farm.
Not just Jeter either.
So, what do you say? Meet you there!
Filed under Albany, Delaware Avenue, DelSo, Dinner, drinking, Eating, Events, Food, Local, Normanskill, Recommendations, Restaurants, Uncategorized
My youngest son goes to a magnet elementary school in our neighborhood. The latter fact is more the reason he attends that particular school than the arts and humanities centered curriculum, but we do enjoy many of the activities based upon the school’s theme.
This week the school community’s marked their Third Annual Multicultural Celebration. My son came home very excitedly to share that his class would be representing France. After a visit from a French college student, he was obsessed by the thought of making crepes as our contribution to the event. The sound of his voice repeatedly saying “crepe” in an attempted French accent, convinced me that this was an idee fixe that deserved to be indulged.
tedious remarkable number of suggestions from my 9 y/o with regards to how to make crepes (the batter must be made the night before cooking, beer is a necessary ingredient…), I located a reasonably simple recipe on Epicurious. Late Wednesday night, after closing the Wine Bar, I stirred up a triple batch of the recipe and went to sleep with a clear plan – and conscience.
After school, I hit up the store for a medium sized jar of Nutella and, upon arriving home, immediately got busy heating up two nonstick sauté pans. I brushed the hot pans with melted butter and got into the rhythm of working two pans, while also peeling and chopping a few apples to cook with brown sugar and cinnamon for an alternate filling.
The process was satisfyingly quick. In barely an hour, I had approximately 40 filled crepes, divided into two dishes with about twice as many Nutella ones than apple. I dusted the crepes with powdered sugar and we were on our way.
The event (and the crepes) was fantastic. The number of nations represented on the incredibly laden tables was mirrored by the audience in the multifunction room. The smells and flavors were rich in a way completely unrelated to any world currency. It was positively heady. I am so lucky to live in a city where my children have the opportunity to attend school with such a culturally diverse population. C’est magnifique!
Now that it is October, I’m ready to address the apparent plot for pumpkin flavor to dominate American palates from August through December. I mean, seriously, to how many products will fake pumpkin flavor be added? Click here to see a fairly comprehensive list of products available currently. Prepare to be impressed – or repulsed.
How do you feel about this? Are you a pumpkin aficionado? Is your autumnal existence incomplete without the infusion of the great orange gourd? Or maybe, like me, you enjoy a taste of something seasonal but don’t really understand the need for “whipped peanut and pumpkin pie spice flavored spread” or “pumpkin spice fettucine?” How did this happen?
According to an article I read, it seems we have Starbucks to thank for the current obsession with pumpkin everything. Their pumpkin spiced latte hit the market about 10 years ago and there’s been no stopping the demand for more room in the garden for pumpkins. Prior to 15 years ago the state of Virginia had no pumpkin farms. Today, more than 4,000 acres are devoted to pumpkin patches. Geez, that’s a lot of ground for poor Linus Van Pelt to cover!
For the record, I enjoy an occasional pumpkin spiced latte on a crisp fall day. I love to add a half a cup or so of canned pumpkin, along with nutmeg and cinnamon, to my waffle batter this time of year. Pumpkin pie? Yes, please! I am absolutely down with that. Recently, though, when a guest at the Wine Bar (who was visiting from Hong Kong) questioned me about the pumpkin flavored beer we were offering on draft, I really didn’t know what to say. “Um, uh, during ‘autumn’ we Americans like to flavor as many edibles as possible with the flavor of pumpkin?” Yeah, that. Sigh. Good grief.