Seoul Food Style

We got to spend time with several Buffalo friends, we went on some great walks, the puppy seems to be feeling a little better, and all in all it was a great weekend.  I’m missing a few shots, but here are most of my favorite eats…

breakfast

Giant iced coffee, always.

DSC07567

That one has fat-free sweetened condensed milk and skim milk.  The SCM is leftover from a failed recipe trial, but Vietnamese-ish iced coffees are better than hot fudge root beer float popsicles (good in theory but I can’t make it work!) any day.

I tried the milk bread from TOUS les JOUR.

DSC07539

Nice and vanilla-bean-y.

Another day, another coffee.

DSC07493

I asked Starbucks to put the marshmallow whipped cream and milk chocolate from the S’mores Frappuccino into my skim latte and they happily delivered.  The taste was good but I was unbelievably ill by the halfway mark, I cannot even imagine drinking a full Frappuccino.

Plus Adam and I split a Pulsin’ maple peanut bar.

DSC07496

It was vegan and made with pea protein and the nutrition stats were pretty good – 12 grams of protein and 5 grams of fiber with 11 grams of sugar.  Not a bad breakfast for a busy morning of errands.

lunch

Lunch in Koreatown.  I set my mouth on fire with a kimchi bun and cooled it down with a (pink!) Harmless Harvest coconut water.

DSC07508

Afterwards we shared dessert at Grace Street, our new favorite snow spot.

DSC07500

We shared a machta latte.

DSC07502

And a black sesame shaved ice with scm, boba, and mini marshmallows.

DSC07504

Between the tapioca balls and the partially frozen marshmallows, this had so much chew!

“Dinner” for lunch.  We almost never cook a full meal in the daytime so this felt pretty fancy.

DSC07543

Roasted broccoli with truffle salt,

DSC07546

and “Cooking Light’s” Farro with Honey-Garlic Roasted Tomatoes.

DSC07549

We added chopped turkey bacon and rotisserie chicken to the farro to make it a little more substantial.  Also I skipped the thyme (the bacon made up for the flavor), used fat-free feta, and subbed sherry for sherry vinegar.

snack

21st Amendment brews at the Gotham West Market.

DSC07511

The market space was gorgeous and we want to go back for ramen and/or tacos soon but guys, holy crap, we paid $17 for two cans of beer!!!  At least, after a lot of walking along the piers, they were refreshing.

Can cookies at Schmackary’s become an every weekend tradition?

DSC07515

This time we split a giant, chewy funfetti cookie topped with cream cheese frosting and tons of sprinkles.

We’ve been loving fruit-infused water lately; having a big jug in the fridge makes me much more likely to pour a glass.

DSC07563

This week was lime and mint and last week was mint and grapefruit, which was even better.

Corn was popped.

DSC07561

Enjoyed while Netflixing approximately eight billion old episodes of “Criminal Minds.”

A girlfriend and I had planned on going to Rice to Riches ever since the first summer we moved here and Monday the time was finally right.  I got a cookie cream rice pudding with mocha crumbles.  We both liked the pudding but thought it would be more enjoyable served in a bowl instead of a trough.

DSC07572

My fancy cup was a skim cortado from Happy Bones, so that was fun.  And we took a great walk across the Williamsburg Bridge.

dinner

Our friends’ adorable baby girl just turned one and they invited us to her Doljanchi, a Korean 1st birthday party tradition.

DSC07551

DSC07553

The buffet was great,

DSC07554

but the best thing ever was getting to catch up with all of the med school friends (and their babies!) that we’ve been missing.

Saturday night we had an absolutely amazing dinner at The Marshal, a Hell’s Kitchen farm-to-table spot that focuses on seasonal, local goodies.  Bonus – the waitstaff are all insanely cute!

DSC07518

I got an Earl’s Tea to drink – chilled Earl Grey Tea, Peace Vodka, Catskills Provisions raw honey, lemon, and orange cream bitters.

DSC07521

We started with scallops – bourbon planked herb crusted Massachusetts jumbo scallops with caramelized lemon and assorted local herbs.

DSC07526

And Arcadian Pastures deviled eggs – ramps-infused yolks, micro-wasabi, and crispy duck prosciutto.

DSC07524

None of the appetizers really knocked our socks off (good but not the best ever) but the duck prosciutto was definitely smoky and amazing.

Our meals, on the other hand, were mind-blowing.  Adam got a bacon-wrapped pork loin that he loved so much he didn’t speak for the rest of the meal and I did a trio of farm sides.

DSC07529

Roasted Bulich Farm snow while mushrooms, herb butter, Upstate white wine // Sautéed Lancaster Farm dandelion greens, red pepper flakes, grapeseed oil, Finger Lakes white wine // Satur Farms sweet potato and kale au gratin.  The gratin was out of this word; it was so rich I couldn’t even finish it.

We were too stuffed to do more than pick at dessert, but we couldn’t skip it!

DSC07533

Bittersweet chilled chocolate fudge in NYC honey with honey comb, bee pollen, and Blue Marble vanilla ice cream.

The Lower East Side has always been my Manhattan haunt of choice, but lately Hells Kitchen has been rocking our socks off!  NYC readers, what’s your favorite neighborhood?

Staycation 2015: NYC

DSC07305

DSC07301

Once we got home from St. Thomas (a week ago now,) our vacation turned into a staycation and the fun continued.  We got in a bunch of cuddle time with Webster, caught up on tv, and spent three straight days walking and eating.  On Friday we walked 6+ miles around the Upper West Side in one afternoon.  I know this post is running late, but that is because it is GIANT.  By sharing everything, leaving lots of leftovers, and through sheer force of will, Adam and I managed to try a ton of the restaurants on our “to-eat” list during our last days spring vacation.  I know I say that 8 different things in this post are “the best,” but I’m not exaggerating, these spots were all really outstanding.

DSC07295

DSC07299

DSC07241

DSC07290

DSC07330

DSC07323

DSC07336

BAOHAUS

Baohaus serves some of the most inventive buns in the city.  We’ve gotten the Coffin Bao with fried chicken and chili sweetened condensed milk in the past and it was on point.  This trip we stuck with the Birdhaus – All natural fried chicken brined 24 hours, served with Haus Seasoning Salt, lemon-garlic aioli, crushed peanuts, Taiwanese red sugar, and cilantro.

DSC07278

Plus tea from the shop next door.

DSC07280

My milk tea had boba, grass jelly, and pudding.

DSC07283

Bibble & Sip

B&S is an adorable little llama-adorned coffee shop on 8th ave just south of the park.  The baked goods looked great but we honed in on the lavender latte.  The floral flavor was perfectly balanced by the (skim)milk, though I wish we had gotten iced.

DSC07315

Chuko Ramen

DSC07372

Chuko is a modern-looking ramen spot in Prospect Heights.  This was actually our first official ramen experience, but I’m still feeling pretty confident in saying that this is the best in Brooklyn.

DSC07369

Every dish had such umami.  We started with a shrimp bun with garlic tartar sauce.

DSC07357

And crispy Brussels sprouts with fish sauce, peanuts, and pickled jalopeños.  The crunchy leaves were to die for.

DSC07364

I got the veggie miso ramen with chicken, though they had the option to go full vegetarian.

DSC07367

It was ridiculous.  The noodles were chewy, the broth was robust (and vegetarian!), and the poached chicken was unbelievable soft.  It came topped with sweet corn, greens in truffle oil, mushrooms, a soft-boiled egg, and chili oil.  This bowl was one of the best things I’ve ever tasted so it tells you a lot about the generous portion size that I couldn’t finish it.

Corner of Vermont

Corner of Vermont is a little shop on 5th in Park Slope that is Buddy the Elf’s dream – everything they sell is laced with maple syrup.  Black Bear Sugarworks‘ divinely smoky and complex maple syrup.  We were swooning over everything we tried, even the little cups of straight syrup they hand you at the door.  Adam got an amazing maple soft-serve and I got a maple soda.

DSC07385

Plus we had a maple bear, the single best piece of maple sugar candy I’ve ever tasted.  The fantastic syrup gave it a great start, but also because the candy was so fresh the mouthfeel was perfect – the candy held up to the bite and then melted in your mouth.

DSC07390

Dough

DSC07354

DSC07344

These doughnuts are ubiquitous at this point – they sell them at Whole Foods and my hospital’s tiny coffee counter – but they are worth the treck to Fort Greene because they are a trillion times tastier straight from the source.  The dough is slightly sweet and not too dense and the glaze on my salted caramel chocolate was ridiculously chewy and deeply dark chocolate-y.

DSC07349

Grand Central Station

DSC07269

DSC07253

DSC07266

DSC07249

Café Grumpy makes us anything but grumpy, they have one of our all-time favorite expressos.  My skim macchiato was great.

DSC07244

And the giant salted caramel macaron I paired with it also put a smile on my face.

DSC07259

Hibino

DSC07393

Hibino is a gorgeous sushi spot in Cobble Hill with a great selection of (many local varieties of) seafood and tofu that they make in-house.  I got an iced roasted barley tea which was unsweetened and very refreshing.

DSC07394

We got seaweed salad which came with wakame and red and green seaweed.  Adam loved it but I could not do the unseasoned seaweed; there are very few vegetables I don’t like but red seaweed now tops the list.

DSC07399

Of course we tried the the cold house-made tofu, which came with scallions, ginger, and dashi (a kombu, or kelp, broth).  The tofu was strangely flavorless and very creamy.

DSC07401

And I went with the vegetable roll for dinner.

DSC07404

The orange piece on the left was me being brave and trying uni – raw sea urchin!  It was good, very velvety.

Nunu Chocolates Café & Tap Room

Nunu is a Brooklyn-based chocolate company that makes a caramel bar I’ve been obsessed with for years.  Their newest location is Park Slope serves homemade chocolates, Blue Bottle coffee, and a pretty decent selection of draft beers.

DSC07373

DSC07375

They also offer a chocolate and beer pairing, which is what we came in for.

DSC07380

DSC07381

I am sad that I didn’t take notes because we loved every bite and sip but at this point I can’t remember what anything was.  Surprisingly, our favorite thing was a spicy beer that Nunu collaborated on with a local brewery.

Pure Thai Cookhouse

PTC is a Hell’s Kitchen spot with delicious, authentic Thai food.  Serious Eats raved about it and it’s been my Thai go-to since trip one.  The space is tiny but the vibe is casual and the service is crazy quick.  Their noodles are great, but I went with a rice-based special, Kao Ob Talay.

DSC07325

Steamed jasmine rice with crabmeat, jumbo shrimp, taro root, shitake mushroom, onion, scallion, cilantro, ginger, and garlic soy sauce.

DSC07328

The bites with sweet crabmeat and chewy shitake were take-your-breath-away good.

Schmackary’s

Schmackary’s is a cookie bakery and coffee shop in the Theatre District.  Their menu changes daily/seasonally and includes spectacular things like s’mores, sweet corn and bacon, and blueberry cobbler.  We got a butter pecan that was legit the best purchased cookie I’ve ever tasted – browned butter / toasted pecans / butterscotch.

DSC07318

I NY!DSC07408

Weekly Wrap-Up; Back At It

I know this post is behind schedule (and I swear, I really am going to share all of the tasty things we ate at the end of our trip!) but the first week back at work after a vacation always feels so looooong.  It doesn’t help that the poor puppy is sick – and it really doesn’t help that he is on 2 weeks of a twice-daily medication, in addition to his twice daily seizure medication!  No matter, he has the fuzziest face on Earth and I wouldn’t trade him for the world.

Here are some of the eats from the week that I wouldn’t trade either…

Coffee, always

A double-strength batch of Community Coffee French Roast served over ice with Hint of Honey Almond Milk.

DSC07445

DSC07467

Halvah yogurt bowls

Plain Greek yogurt with crumbled marble halvah mixed in and juicy summer fruit on the side.

DSC07415

DSC07461

Spinach pesto on everything

Mixed with shredded chicken and bow tie pasta (my mom and aunt always serve pesto with bow ties so that’s how I do it too!).

DSC07435

Next to really amazing salads topped with turkey bacon dressing and balsamic roasted grapes.

DSC07429

DSC07441

And mixed with shredded chicken atop a truly epic toasted cheese sandwich.

DSC07490

Chipotle, again, always

For dinner I improved the rice-veggie ratio by serving my bowl on a big bed of arugula dressed with bbq sauce.

DSC07481

And the leftovers made for the most exciting lunch I’ve ever packed.

DSC07479

I am so ready for the weekend!

DSC07447

What I DIY {Recipe Redux}

From the Redux team: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

I admit to being a big fan of quick, convenience options in the kitchen.  I’ve never made beans from scratch, I regularly buy precooked chicken breasts to shred, and even though I have some fantastic bbq sauce recipes on the blog, I usually buy the bottled stuff.  Pesto, however, is a sauce we always make at home.

DSC07421

The jarred kinds usually are filled with additives, very high in sodium, and just not as tasty.  Homemade pesto can get a little expensive because fresh herbs tend to be pricy, so this version helps me get more bang for my buck by stretching my pesto with spinach.  Plus, this is a great way to sneak some more green veggies into our pasta.

Spinach Pesto

Yields: 11 oz; Total Time: 5 – 10 minutes

  • 8 cups fresh baby spinach
  • 2 oz fresh basil
  • 4 Tbsp extra virgin olive oil
  • 1/3 cup toasted pine nuts
  • 2/3 cup shredded Parmesan cheese
  • 1/4 tsp salt
  1. Working in small batches, pulse spinach, basil, and oil in a food processor.  Be sure to process until smooth, don’t stop when you’ve reached the grass cuttings consistency.
  2. Add Parmesan, pine nuts, and salt and continue to process until well-combined.

DSC07453

 

Spring Vacation 2015

Adam and I took advantage of our joint weeks off and flew home to St. Thomas for a quick visit.  The timing worked out perfectly so that we flew in on Mother’s Day and could celebrate with my mom in person.

11226609_802813609773691_611499182_n

Our trip was short but wonderful!

DSC07136

DSC07229

DSC07175

We saw some old friends, ate tons of good food, ran on the beach, and visited our favorite spots.  I am missing pictures of most of the action, but here are some of the highlights…

DSC07204

DSC07207

DSC07166

DSC07138

DSC07168

St. Thomas now boasts several self-serve froyo places (and a Walgreens?!), a fact that seems insane to anyone who grew up in the VI.

DSC07128

Zest, at the Ritz, also had yummy toddy-brewed VI Roasters coffee, so you know I had to make an affogato.

DSC07131

With vanilla froyo with caramel and marshmallow.

Dinner at ITP, my family’s favorite pizza spot.

DSC07153

DSC07155

We shared giant Greek salads and a bbq chicken pizza.

Brunch at Barefoot Buddha, my favorite restaurant on the island.

DSC07223

I got a Vietnamese iced coffee, as well as a really amazing Cuban coffee to go.  Plus my standard order, the Bigfoot Bagel Sandwich.

DSC07227

Egg frittata, smoked turkey, turkey bacon, cream cheese, sharp cheddar cheese, chipotle aioli, tomato-onion coulis and fresh spinach on an everything bagel.

Lunch on the water at Fat Turtle.

DSC07192

The food was meh – we split a Cajun mahi mahi sandwich and a veggie pizza that Adam loved –  but the view was nice.

DSC07200

DSC07198

DSC07190

And afterwards we got house-made salted caramel gelato from a pop-up booth in Yacht Haven.

My parents made Adam’s favorite dish one night for dinner, Bill Clinton’s Enchiladas.

DSC07181

Plus key lime pie for dessert for me.

DSC07185

I scooped a slice of pie onto Greek yogurt for breakfast the next day and it was delicious.

You can’t miss the local dishes at Victor’s.

DSC07212DSC07216

That is pan-fried Old Wife, a nice white fish that went well with the smoky creole sauce.  My plate also had veggies, fried plantains, and fungi – a cornmeal paste that has a texture like firm mashed potatoes.

Finally, fraccos, aka Caribbean shaved ice.

DSC07162

I got soursop and passionfruit with condensed milk and it was one of the best things I ate all vacation!

It was a great trip, and now I’m excited for a three-day staycation in the city before we head back to work.

DSC07235

Around The Web

Some of my recent favorites from the internets…

think

“Natural” is a bullshit way to describe food.  This article manages to cover almost every nutrition trend that makes me see red

And Real Mom Nutrition explains why eating “clean” is a privilege

Some baking how to’s from Serious Eats:

And one from Delicious knowledge: cooking with tofu

giggle

Ahahahahahaah!

ducks aren't paleo

source

Personal space invaders

personal space invaders

source

I’m not a centipede

give me a hand

source

This is my life

just a second

source

Anything amazing you want to share in the comments?

Thirsty

As this post goes live, we will be setting off on a fun adventure! The best part of which is the fact that Adam and I are both on vacation and can spend every second of the next 7 days together.  <– squee!

I wanted to get in a quick post of highlights from the past few days, 90% of which are beverages…

Iced coffee and an apple for breakfast.

DSC07083

Plus a cinnamon iced chai latte when I got to work.

DSC07089

We threw a surprise wedding shower for one of my dietetic coworkers and that’s where Friday’s lunch came from.

20150508_143232

20150508_145143

Plus an orange in my office.

DSC07092

Yes, it took me less than 2 weeks to kill that plant!

More coffee. This caramel macchiato from Dunkin was not good.

DSC07104

But this can of salted caramel cold brew was, especially paired with a chocolate pretzel bar for breakfast.

DSC07102

DSC07100

Coffee yogurt topped with honey and salty peanuts is always good.

DSC07098

As is coffee beer, like this yummy milk stout from Stone.

DSC07107

Last night we celebrated the start of vacation with a delicious dinner at Brooklyn Star.

DSC07120

That’s Dr Pepper with bourbon and bitters.

Spicy duck wings sauced with ground chili, honey, Coca Cola, and fried garlic.  We weren’t sure if it was Brooklyn Star’s superior frying technique or the fact that these were fatty, tasty duck instead of chicken, but these were the best wings we’ve ever had.

DSC07113

And a smoked escarole salad.

DSC07123

So smoky and good!  Jonah crab meat, pickled watermelon, Asian pear, heart of palm,  and parsnip chips.

Plus dessert at Milk Bar.

DSC07126

Cold brew and a cornflake marshmallow cookie. A sweet start to a fun week.