Throwback Thursday – Woodpecker by David Burke

Happy Thursday and I’m happy to share with you my recent experience at Woodpecker by David Burke in New York City. Woodpecker by David Burke is a communal neighborhood spot different from the fine dining scene the chef is known for. The restaurant has a one page menu that features Chef David Burke’s classics such as the “Bacon clothesline”, Pastrami Salmon, Kale & Romaine Caesar, and his patented 40 day Saltage Prime Kansas City Strip. In addition to the classics, there were additional items made using wood burning ovens such as “Grillos” Pizza along with catchy dishes including Wings and Rings/Shishito, and Broccoli Mops.

I’ve had the privilege to be invited to the “soft” opening of Woodpecker about 3-4 weeks ago and I followed my server’s recommendation on the dishes I ordered.

20180520_174935273311629.jpg

Broccoli Mops

Broccoli Mops – Broccoli florets placed on guacamole, citrus, fennel and toasted quinoa. The $15 dish was a bit high, but it was my favorite meal of the night. It was light and the mandarin oranges along with toasted quinoa made this dish complete. The citrus dressing was refreshing and the salad had a great balance of fresh ingredients. I would come back just for this healthy vegetarian dish.

20180520_1749511924086730.jpg

Wings & Rings / Shishito

Wings & Rings / Shishito – Love the presentation of this $16 dish. It looks deceivingly small but it was meant for sharing. Since I was alone, it was filling. The base of this dish is made up of six Korean style wings, which tasted nothing special along with fried calamari topped with a shishito pepper for each skewer. The taste of this dish was nothing special. However, I would order it with a group of people just for the pretty presentation, but not of my favorite David Burke dishes.

20180520_1830341557440270.jpg

40 day Saltage Prime Kansas City Strip 20 oz

40 Day Saltage Prime Kansas City Strip is 20oz steak made using Chef David Burke’s patented saltage brick. This $62 dish is a classic. The strip steak looked beautiful. The Himalayan salted crust with a glistening medium rare inside was a picture perfect portrait of a crispy outside surrounding or even protecting the tender meat inside. The taste of this steak just melts in my mouth. I highly recommend this type of steak but it is hard to get it at any place other than a David Burke restaurant.

20180520_190052511091682.jpg

Apple Tart

To end my dinner, I decided to go for the Apple Tart with the smoked rosemary. I try not to order a dessert for health and weight loss reasons, but I can’t resist the beautiful presentation. The taste of this tart was interesting. I understand why this tart was unique, personally I would do without rosemary. Would I order it again? Maybe. But I would try the other desserts.

Anyways, I am excited to venture into Long Island to check his two new restaurants inside the Garden City Hotel. Stay tuned.

Social Saturday – Andaz Kitchen and Bar – Wall Street

Happy Saturday and I’m counting down the days until I’m able to eat food with refined/processed sugar again. As I stated in my last post, I gave up sugar except for the natural sugars in fruits and vegetables for 40 days for Lent. It’s been really challenging and hard especially this last 10 days with the gatherings for St. Patrick’s Day.

Ten days ago I’ve have had the privilege to see a preview of the food and drink at the revived Andaz Kitchen and Bar at the Andaz Wall Street Hotel in Wall Street. Previously named Dina Rata, which I learned was an Indian name meaning moon. It was deceiving that a place with that name was serving Italian food. Anyways, I preferred the new name.

When I arrived, I was greeted with champagne which I did not drink due to the sugar content. However, I settled for the Chianti which has low sugar, thanks to one of the general managers who suggested the wine as he also gave up sugar. The wine went well with my selection of crudites containing fruits, and vegetables with no hummus, dressing and/or dip to avoid the possibility to ingesting sugar.

I was impressed by the food display and presentation. I loved the color of the vegetables indicating that it is fresh. I also liked the cheese and cold cuts selection.

Next, the passed food samples from the menu, which included a variety of dishes inspired from different cultures including Jamaica, Dominican Republic, Italy and Vietnam.

Below are images of the food created by Executive Chef Pietro Consorti from the event:

Crudites

Cheese and charcuterie display

Tasting plate of cheese and cold cuts

Tasting plate of fresh and colorful vegetables

Bread, butter and anchovies

Jerk Pork Sliders

Toasted prosciutto and baguette

Puntarelle e stracciatella

Panzarella red snapper and green olives

Beef Peccadillo plantains

Fruit berry tart

Rum babba

Flan de leche

Liquid Lab mixology interactive cocktail session setup

It was obvious that I did not eat everything due to the 40 day sugar sacrifice. As a result I did not try anything containing bread and dessert. However, my favorite even from just looking at the menu was the Beef Peccadillo plantains.

Thank you to the management team at Andaz and Andaz Kitchen and Bar including Executive Chef Pietro Consorti for making me feel welcomed. I can’t wait to return and sample the remaining dishes.

Big shout out to the Liquid Lab team for a great demo on making the cocktails, which I could not participate. I do look forward to seeing them in the future.

Stay tuned for more.

Sunday Game Plan – Superbowl 2018

After months of obligations and commitments, today is my lucky day. I visited Stop & Shop to do my weekly grocery shopping and I decided to go crazy by buying items that was applicable to the Blood Type Diet such as ground lamb and turkey wings. In addition I had plan B if either or both dishes failed, which was Kidfresh Little Jammin Chicken Sliders and Gold Metal Sliders rolls, both on sale this week.

Let’s cut to the chase and show you the plan for this year’s high protein Superbowl feast.

1) Roasted Turkey Wings inspired by Iron Chef Alex Guarnaschelli

2) Lamb Meatballs with Lemon Cumin Yogurt inspired by Chowhound

3) Kidfresh Little Jammin Chicken Sliders

Keep in mind this is the first time I am making the Turkey Wings and lamb meatballs.

For the Turkey Wings, I marinated the wings with 5 tablespoons of canola oil, salt and pepper. There was difficulty cutting the wings into smaller pieces that my mother had to help. The wing pieces were placed on a greased baking sheet.

The wing pieces were baked in the oven for 90 minutes (1 hour & 30 minutes) to 105 minutes (1 hour & 45 minutes) at 375 degrees.

While the wings are cooking, the baste/sauce was prepared using the following mixture:

2 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons Datu Putu (sugar cane vinegar)

1 tablespoon Worchestershire sauce

Curry powder

Before mixing

About 10 minutes before the wings are completely roasted, place a table spoons of the mixture and baste across each wing.

While the Turkey Wings were cooking, prep the lamb meatballs. To prepare the lamb meatballs, mix the following until blended:

1 pound ground lamb

1/2 red onion, chopped

Cilantro

1 tablespoon minced garlic

Salt

Pepper

Cumin

Cinnamon

Take 2 tablespoons of the mixture to form a ball.

Place the meatballs at 375 degrees for 15-20 minutes. In the meantime, prepare the lemon cumin yogurt sauce by mixing:

4 tablespoons plain yogurt

1 tablespoon lemon juice

Cilantro

Cumin

Then with plan B, the sliders were prepared using Kidfresh Chicken Sliders according to packaging instructions.

Toast the slider rolls with butter until toasted.

Flashback Friday – Chinese Noodle Soup Adventures

Since the temperature plummeted last week, I’ve been having cravings for noodle soup made from Chinese handmade noodles or homemade ramen specifically.  What I love about these noodles is that I don’t have the knowledge that the noodles are processed, what I mean is that it does not contain the durum wheat, which has been documented as a source for weight gain and obesity.  In addition to the healthy appearing noodles, the broth is made to perfection especially on a cold winter night.  

Below are places I’ve had ramen and or homemade Chinese Noodle soup that it’s worth the money spent and it’s filling. 

Mixed Lamb Noodle Soup $8 Uncle Zhou Elmhurst

Spicy Chicken Ramen Soup – $6.95 Cafe Water Water Street NYC

Beef Stew Hand Drawn Noodle Soup – Lao Bei Fang Dumpling House – Elmhurst

Wonton Hand Drawn Noodle Soup – Lao Bei Fang Dumpling House

Kuu Chili Ramen $14 with House Sake $6 during happy hour – Kuu Ramen – Financial District NYC

Mixed Lamb Noodle Soup $8 – Uncle Zhou – Elmhurst, NY

Spicy Beef Knife shaved noodle soup – Uncle Zhou – Elmhurst NY

Knife shaped noodles – Uncle Zhou – Elmhurst NY

Meatless Monday – Udon Miso Noodle Soup

Happy Meatless Monday! Can’t believe October is almost ending and before we know 2017 is going to end and I am playing catch up with game plan recipes that we made this year to date.

On my New Year’s Day – Sunday Game Plan post there were a list of good luck foods to consume during the New Year.  One of these lucky foods is buckwheat noodles especially soba noodles.  Unfortunately, I ended up getting udon noodles, which also contains buckwheat.  In Japan, people consume long buckwheat noodles to signify good fortune.    Confession, I did not end my making the Udon Miso Noodle Soup until well after New Years due to leftovers and lack of room in my refrigerator.

Udon Noodles – introduced in the 9th century by the Buddhist priest Kudai is made up of buckwheat, which is considered a type of complex carbohydrates, which is documented to help with weight loss and prevent diabetes & heart disease.  They are also:

  • low in calories
  • easily digested – udon dissolves faster than regular pasta & three times faster than beef
  • due to its easy digestion and dissolving properties, it helps retain heat in the extremities during winter because blood is not rushing to the stomach.
  • contains four kinds of vitamin B:
    • Thiamine (Vitamin B1): plays a huge role in metabolism preventing headaches, fatigue, muscle weakness, nerve damage, brain disorders, especially Wernicke-Korsakoff syndrome (WKS), and memory disorders e.g. Alzheimer’s Disease, stress, inflammation and vision problems e.g. glaucoma.
    • Riboflavin (Vitamin B2): prevents cancers, migraines and hair/skin damage
    • Niacin (Vitamin B3): plays a role in improving cholesterol levels, lowering heart disease risks, joint pain, treating diabetes, preventing acne, headaches, migraines, Alzheimer’s disease, ADHD, memory loss, depression, motion sickness, insomnia, muscle weakness, digestive problems, alcohol dependence and erectile dysfunction.
    • Folate (Vitamin B9): plays a critical role in healthy pregnancy by preventing neural tube defects, which causes spina bifida, anencephaly, malformations of the limbs and heart complications, prevents cancers, anemia, heart attacks, strokes, dementia, Alzheimer’s, and depression.

So finally, here’s my recipe for Udon Miso Noodle Soup:

Obviously, I did not provide a calorie count for each of the ingredients because I cooked this dish in bulk (Serves 4 people).

2.5 cups of water

Left over mushrooms and kale (part of the spinach & greens family) (Mushrooms were 0.69 per package at Aldi, and kale was 0.99/lb on sale at local supermarket)

3 tablespoons of Yamajirushi Awase Miso ($4 lasts about a year)

1 package of Sunrise Extra Firm Tofu, cubed ($1.50 at Good Fortune Asian Supermarket)

1 red onion, sliced ($1.49 a bag at Good Fortune Asian Supermarket)

1 package of udon noodle (approximately  $3 or less if on sale for a pack at any Asian Supermarket)

This slideshow requires JavaScript.

 

Meatless Monday – 2 ingredients – Sauteed spinach & Garlic

Here’s a quick pick-me-up that is cheap, healthy, gluten free, vegan, and vegetarian side dish.  Recently I brought a bag of Dole Baby Spinach, on sale at Shop & Shop (buy 1 get 1 free) and homemade minced garlic (thank you dad) and put a quick side dish together.

Spinach has many health properties, which were previously mentioned on a past Meatless Monday post.  In addition, spinach has one of the highest if not the highest level of folate, which helps prevent depression, neural tube disorders during pregnancy, and dementia.

 

Garlic has been considered to be medicine food especially in India and China.  It was used to aid respiration and digestion.  It helps reduce inflammation and even prevent cancers.  It also contains neuroprotective properties that helps with visual memory and performing executive functions.  It is also an immune system booster, which helps treat colds and flu.  It helps with high blood pressure and may help treat diabetes.

1 bag of Dole Baby Spinach, washed = 20 calories for 3 cups.

2 tablespoons of minced garlic = 30 calories

  1. Spray the pan with cooking spray

2. Add minced garlic and saute until starts becoming golden brown

3. Stir in spinach gradually until wilted

20171022_2006081419705258.jpg

At various Chinese restaurants I’ve eaten at, this dish or any other green vegetable dish and garlic would cost over $10 (family style) and they use vegetable oil, which is less healthier than olive oil, and grapeseed oil.  This dish can be made with other vegetables such as bok choy and watercress.

 

Meatless Monday – 3 ingredient broccoli slaw

Happy Monday, it’s been a long while since I’ve posted a recipe here. 

Recently, during my food exploration, I visited Trader Joe’s and they were selling a 12 oz. bag of organic broccoli slaw for only $1.69.  In addition, my boyfriend and his friends visited Apple Festival at the Harbes Family Farm where he gave me Blondie apples, gala apples and honey crisp apples. Finally, I found leftover unopened pack of Dole Caesar Dressing Vinegrette from Caesar Salad Kit.  

With the three ingredients, one of each kind of apple was diced.  All of the broccoli slaw and apples are combined.  The dish was completed with the Caesar Dressing. 

It’s simple, quick way to utilize leftovers while using fresh healthy, organic ingredients. 

Meatless Monday – Vegetarian Friendly Restaurant Week Summer 2017 Game Plan

Happy Monday! With halfway through NYC restaurant week, I’m playing catch up. Over the last 3-4 weeks, I’ve been thoroughly reviewing 337 out of the 390 menus for this season’s restaurant week. This week I will be blogging my picks that I believe is the best bang for your buck.  

In addition, if you have an American Express credit card you can register your card to get an extra $5 off your meal purchase of $35 or more for up to 4x for restaurant week.  

If you have instagram you can take pictures of your prix fixe course and tag #NYCrestaurantweek for a daily chance of winning a $50 gift card. 

So let’s get to it:

Since it is Meatless Monday, I came up with seven (7) participating restaurants that you can enjoy a three course vegetarian meal for either $29 or $42. 

Here’s the game plan for vegetarians who want to enjoy NYC restaurant week:

Three course Prix Fixe Vegetarian Options picks for NYC Restaurant Week.

1) Acme – $42 3-course  dinner    

    Appetizer: Caesar Salad

    Entree: Baked Rigatoni 

    Dessert: Affrogato

2) Casa Lever – $42 3-course dinner 

    Appetizer: Caprese or Insalata Di  Barbabietole

    Entree: Gnudi or Cacio e Pepe or Arrabbiata

    Dessert: Mix Your Berries or Formaggi

3) Distilled NY – $29 brunch (Sunday)

     Appetizer: Housemade Granola or Fresh Start Salad

     Entree: Mushroom and Cheese Enchilada

     Dessert: Blueberry Semolina Cake or Earl Grey Panna Gotta

4) Empellon Taqueria – $42 dinner 

     Appetizer: Little Gem Lettuce with Toasted Corn or Carrots with Achiote and Coconut Crema

     Entree: Mixed Mushrooms with Pasilla Chile taco or Brussel Sprouts with Toasted Almond 

     Dessert: Passion Fruit Curd with Citrus, Mezcal and Meringue. 

5. Felice 64 – $29 lunch/$42 dinner (best to go during lunch)

    Appetizer: Arancini (lunch), Crostone Ricotta (dinner)

    Entree: Spaghetti al Pesto or Fusilli so Ferretto 

    Dessert: Gelati e Sorbetti

6) La Pecora Blanca –  $29 lunch/$42 dinner (best to go during lunch)

    Appetizer: Cauliflower (lunch) or Toscano (dinner)

    Entree: Toscano (lunch) or Orata (dinner)

    Dessert: Ricotta Cheesecake

7) Sant Ambroeus Soho  $29 lunch/$42 dinner (best to go during lunch)

    Appetizer: Tofu “Ricotta”

    Entree: Linguine Cacio e Pepe

    Dessert: Torta Do Frutta

Out of the 7 restaurants, I’ve only eaten at Empellon Taqueria and their Brussels sprouts with Toasted Almond taco was so good but the portions are very small, definitely pricey for $14 for 2 tacos. 

Looking forward to blogging more restaurant options this week. Enjoy and stay tuned! 

Throwback Thursday – Taste of Hope Goes to Broadway

Early this week, I was invited by the co-chairs of the American Cancer Society Taste of Hope to attend and support the first ever Taste of Hope Goes to Broadway. It was a chill low key event filled with Broadway stars who did not recognize, but what is important is that money was raised and tickets were only $50 and it could be paid at the door. Admission included the opportunity to tour the newly renovated $6 million condo plus wines, and bites from Tolache and Delicatessen. Executive Chef Michael Ferraro led a team to present the delicious dishes that covered all types of eaters. The food presented were lean and healthy. 

Tacuba HK – Brisket Tacos

Delicatessen’s Duck dumplings and Tuna Tartare

It was great to reconnect with the management team and committee members who I’ve had the pleasure of working with during the planning of the 12th Annual Taste of Hope Committee.  

Cancer continues to be one of the leading causes of death. Funding and donations are critical to finding the cause and cure to the various cancers.  

To make a donation go to http://www.tasteofhopenyc.org. 

Meatless Monday – Game Plan – Meatless Budget Friendly Dishes Inspired by “Dinner with Georgia O’Keefe”

Two Mondays ago, on March 20, I’ve had the privilege to attend the launch of Assouline’s “Dinner with Georgia O’Keefe” at La Sirena located in the Meatpacking District in Manhattan.  The event was well attended by local TV personalities and celebrities such as Carla Hall from ABC The Chew, Nicky Hilton Rothchild, Timo Weiland, Prosper Assouline, and Alexandre Assouline. 

Artistic and natural images depicting the relationship between art and food were provided by Robyn Lea who was present to sign copies of the book.  Recipes from the cookbook utilizes local and traditional ingredients inspired by the artist’s relationship of food and the New Mexican landscape. 

More importantly I came there to explore and taste the food created by La Sirena’s Michelin starred chef Anthony Sasso. Cocktails were sponsored by VDKA600. 

The food was overall tasty and natural. The recipes provided appear to be user friendly and ingredients are health-friendly and accessible at any supermarket. Unfortunately I was unable to taste everything because of the sacrificial commitment to give up meat for Lent. 

Top: Miss Scarlet “O’Keefe” containing VD600Vodka in Mandarin orange. Bottom: The Tao Margherita

Chilled Gazpacho

Chickpea and Eggplant Casserole with Fresh Basil

Split Pea and Ham appetizer inspired from the Rancho de Abiquiu Split Pea and Ham recipe

Finger food version of the Spaghetti with Pesto Genovese

Steak tartare using ingredients from the Sizzling Bourbon steak with garlic and crushed peppercorn recipe

Pecan Delights

Finger foods inspired by recipes from the book

For the next two weeks, I will be seeking to test out the meatless version of this recipes such as the spaghetti and pesto Genovese and chickpea and eggplant casserole.