Tag Archives: sauce

Festival Of Festivals

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We had such a yummy weekend! NYC is doing so many fun pop-ups/holiday specials this year! Here was everything festive we did this weekend…

A trip to the Milleridge Inn Village to admire the lights.

787‘s coquito and tres leches iced lattes. These were too milky for our tastes but still so good; the coquito was perfectly spiced.

Cafe d’Avignon in Essex Street Market makes the best breakfast in the city – an iced vanilla latte and a fruit and nut bun with butter and cheddar.

We went to Supermoon Bakehouse for the eggnog kouign brûlée croissant (and gingerbread cheesecake filled doughnut).

But what ended up blowing our minds was the twice baked sugar cookie croissant filled with funfetti almond cream. <– swoon!

Brigadeiro Bakery‘s seasonal specials included cinnamon and gingerbread.

Brooklyn Cupcake‘s coquito cupcake.

Pokito is making seasonal jello shots! And they were beautiful and delicious! We also got an El Tigre – frozen light and dark rum, orange liquor, coconut, Thai tea, cinnamon, and cardamom.

Sleyenda at Leyenda.

Their Candy Striper is always my favorite drink of the season – frozen Cachaça, coconut, maple, peppermint, vanilla, lemon, and cardamom.

We also shared the arepa with chipotle-lime shrimp and pineapple salsa.

And fried green plantains with ropa vieja.

Snow Days at Sunday in Brooklyn. Polar Bear Club – frozen coffee-distilled rum, Aquavit, banana, coconut, pineapple, and cucumber / Comet’s Cosmo – tequila, ginger shochu, yuzu brandy, tart cranberry, elderflower, and shiso soda.

Jungle Bells – mezcal, prickly pear, Campari, poblano, pineapple, and tamarind.

The drinks/decorations were fun but the food was the standout. We adored everything we got to share. Roasted honey nut squash with brown butter, sesame, and coffee tahini.

Wood roasted brussel sprouts with pistachio, golden raisins, and lemon gremolata.

Wood roasted half chicken with Herb De Provence and roasted garlic jus and seasoned fries. I couldn’t get a good photo but this was outstanding – juicy, savory, and one of the best things we’ve eaten all year.

Plus we got a sundae with housemade hot chocolate and eggnog soft-serves for dessert.

Egg(nog)head

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Food things from the 1st week of December – good dinners / baked goods my parents brought us from home during their visit / EGGNOG! Highlights included…

Jelly doughnut iced coffee! Iced coffee with blueberry jam and a cold foam with cinnamon, brown sugar, and cocoa powder.

As much as I adore plums and plucots I think I am most excited for mandarin season each year. These are seedless and the peel slips right off so they are so easy to eat.

Trader Joe’s spicy tempura seaweed snack. This is heavy on togarashi, which I love.

Eggnog in my coffees, of course.

Eggnog iced matcha latte.

Trader Joe’s eggnog Greek yogurt (my favorite) with nutmeg, fresh persimmon, and Target sugar cookie granola.

Chobani eggnog yogurt with cinnamon, blackberries, and coffee cake (from my mom).

Boozy tiramisu eggnog from Dante West Village.

Abomination Brewing‘s best beer – Fog Nog, a double IPA with spices and lactose.

Xi’an Famous Foods‘ spicy cumin lamb hand-ripped noodles are consistently an 11/10.

A take on the broccoli salad we are obsessed with. Roasted broccoli / sauteed green onion / crispy baked tofu / dried cranberries / food-processed sauce: evoo, serrano pepper, parsley, peanuts, smoked sardines, soy sauce, rice vinegar, gochugaru, and brown sugar. Plus pumpkin bread (from my aunt) toasted with butter.

Roast‘s weekly special was a short-rib grilled cheese so we obviously had to get it, with cheddar and crispy onions on sourdough. Plus leftover broccoli salad and leftover roasted cabbage with Sriracha and Sriracha-ranch peanuts.

A 1st night of Hannukah feast. Trader Joe’s cheese blintzes topped with blackberries, blueberry jam, and Greek yogurt with lemon and brown sugar. Plus Trader Joe’s latkes, roasted brussel sprouts, and a honey Sriracha dipping sauce.

P.S. Happy Hannukah to all of my readers who celebrate!

Chestnuts Blending

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Five things from the 1st weekend of December…

Chestnut iced coffee – I blended skim milk, half and half, chestnut paste, brown sugar, and cinnamon. The flavor was good but unfortunately the blender did not work at all to create a cold foam texture.

I am still very much enjoying these Trader Joe’s dried baby pineapples.

These nuts from 7-11 were very ranch-y but not as spicy as I was hoping for.

A red and green yogurt bowl. Plain Greek with pomegranate, pumpkin seed butter, and halvah.

A weirdly wonderful dinner. Roasted cauliflower / roasted baby zucchinis / sauce – Greek yogurt, Kewpie, Sriracha, and lime juice / Trader Joe’s frozen fish sticks.

P.S./Number six – I had the cheesy nacho fries with steak from Taco Bell this weekend (I didn’t take a photo because I ate them out of the bag like a rat) and they were fantastic.

December 2023

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It’s the first day of Eggnog Month! Also known as December. I am very excited about this year’s cache of themed goods.

Also a time for peppermint.

And other good tidings and joy.

Highlights from the last week of November include…

Several good yogurt bowls. Plain skyr with blueberries, chia seeds, and Seed & Mill lemon and white chocolate halvah.

Plain skyr with blueberries, leftover cranberry sauce, and Target sugar cookie granola.

The newest Reese’s big cup. The caramel layer is THICK and wonderful.

The last of the stuffing-inspired fried cauliflower-rice. Topped with the last of the cranberry sauce and pineapple hot sauce. I am definitely making this dish again next November!

Roasted spaghetti squash with baked turkey meatballs (stuffed with panade, tons of garlic, urfa pepper, and cheese). Plus Trader Joe’s pizza sauce and chili flakes.

Hot/cold tofu. Cold silken tofu topped with a mix of soy sauce, rice vinegar, sugar, chili crisp, gochugaru, sesame seeds, and furikake. Plus roasted baby cauliflower.

Chicken and veggie dumplings from Mandu (the best!) the best with spicy sesame miso green beans (steamed, then sauteed in a mix of lime juice, brown sugar, gojuchang, miso paste, tahini, and water) and leftover tofu sauce.

Winter Banana

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Highlights from the week…

We are both really enjoying this flavored s’mores coffee from Bones Coffee Company.

Extra-purple smoothie – frozen grapes, frozen berries, Greek yogurt, and butterfly pea tea.

Yogurt bowl with fresh persimmon, caramel apple granola, honey, and nutmeg.

This giant apple was labeled a “Winter Banana” at the farmers’ market so obviously we bought it.

Such good packaged snacks this week. Jalapeño and honey chicken jerky (9/10) / peanut butter dark chocolate Over Easy bar (8/10).

Abomination Brewing’s marshmallow double IPA with a marshmallow fluff rim!!

True or False – I buy anything new Ben & Jerry’s has to offer? At least once! The peanut butter cup cookie dough bites were a new favorite, 2nd only to the s’mores option, but the Oat of this Swirled flavor wasn’t for me.

We also shop Seed & Mill pretty indiscriminately! These halvah coated pecans were a 10/10.

Take-out steak soft tacos from our local Mexican place. With zucchini, chopped tomatoes, cheese, sour cream, and hot sauce.

Noodle bowls loosely inspired by Khao Soi. Hand-cut noodles / shredded chicken breast / brothy sauce with coconut milk, red curry paste, and chicken broth / dinosaur kale sauteed with shallots, ginger, garlic, fish sauce, soy sauce, and rice vinegar / topped with tons of cashews and chili crisp.

Caribbean-inspired rice and beans (brown rice cooked with yellow onion, habanero pepper, coconut milk, chicken broth, and dark red kidney beans) / roasted broccoli / curried chicken salad (shredded chicken with mayo, Greek yogurt, lemon juice, sauteed onion, dried cranberries, salt and pepper, and Jamaican curry powder). I topped my bowl with pineapple Blind Betty’s hot sauce and the whole thing was divine.

Best Ever Broccoli Salad

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Highlights from such a yummy week…

I enjoyed the (new?) chocolate and cherry 88 Acres bar.

These 12 Tides kelp chips are perfect; great crunch and very garlicy and savory.

I’m holding out on eggnog and peppermint until after Thanksgiving, but a winter-themed beer felt appropriate for November! Abomination Brewing’s Wandering in the Snow – double dry hopped IPA with lactose and marshmallow.

The Roast special this week was a shortrib smashburger with pickles, roasted mushrooms, caramelized onions, arugula, white cheddar, and aioli on a potato bun – we obviously had to try it. Plus fries and amazing homemade green beans (sauteed with butter, garlic, and honey dijon).

Cajun-ish rice casserole. I baked brown rice with Trader Joe’s turkey summer sausage, red kidney beans, cream of mushroom and roasted garlic condensed soup, fire-roasted Rotel, red bell pepper, yellow onion, salt, pepper, and paprika. Topped with Cholula and Greek yogurt and served with a side of garlic sauteed broccoli rabe.

A new variation on a broccoli salad we made almost one year ago that I’ve thought about ever since. Roasted broccoli, roasted red onion, roasted cannellini beans, dried cherries, and the sauce (in the food processor – cilantro, roasted jalapeno, garlic, white cheddar, smoked sardines, pine nuts, honey, salt, paprika, gochugaru, evoo, and water). I topped my serving with Trader Joe’s hot and sweet pickled jalapenos. Plus a side of roasted honeynut squash that we also swooned over.

One of the best salads we’ve ever made at home. Romaine and chicory blend lettuce / charred asparagus / strawberries / white cheddar / Trader Joe’s sweet and spicy candied pecans / Greek yogurt marinated baked chicken / homemade honey mustard vinaigrette (equal parts mayo, honey dijon, yellow mustard, honey, lemon juice, and vinegar).

Cinnamon And Sugar Cookie

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Things from the weekend…

I signed up for an online CEU in GI Nutrition this weekend. The speakers were former UVA colleagues so that was neat! It was four+ hours on a Saturday though so I needed a fun breakfast – Adam and I split a Roast breakfast burrito (scrambled eggs, avocado, crispy potato, peppers and onions, hot sauce aioli, and I added sliced turkey) and fries.

Starbucks’ new sugar cookie cold foam is tasty but not as good as chocolate or pumpkin. Sandwiched between shots of espresso and cinnamon dolce sprinkles.

I made a dalgona iced coffee with cinnamon and chocolate milk (YUM).

Paired with an 88 Acres oatmeal chocolate chip bar that was also quite cinnamon-y.

I paired Whole Food’s hot bar chicken tenders and charred broccoli – and a hard boiled egg – with every kind of dipping sauce (ranch, blue cheese, Roast house sauce, honey mustard, bbq).

Dinner at Sandro’s, which someone at work highly recommended for Long Island Italian.

It was good! I got garlic broccoli rabe and the Mafaldine pasta with pesto, tomato sauce, Stracciatella, and toasted pine nuts. This was so satisfying.

This Is Halloween

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I didn’t dress up this year but still considered it a successful Halloween; Adam and the dog and I packed bags of candy and drove around admiring decorations.

Related – this candy corn hared cider was better in concept than flavor but still fun.

Other highlights from the week…

This Blue Point Big Mother Pumpkin was the last of (and one of the best of) the pumpkin beers.

Made Good cinnamon bun oat bar with fresh strawberries.

Trader Joe’s dried baby pineapple. Their selection of (unsweetened and unsulfured) dried fruit is unmatched.

An aggressively Southern snack hour. Stubbs BBQ chips with pimento cheese. Pro-tip – I served the dip warm with honey and spiced pecans on top.

This week’s dinners were all about the sauces! Trader Joe’s scallion pancakes + cucumber salad with Sriracha, sugar, soy sauce, and rice vinegar + canned salmon salad with Sriracha, mayo, and soy sauce + Sriracha, Kewpie, oyster sauce, and furikake.

Fried mini tofu, Sea For Yourself bechamel and sherry lobster cake, roasted purple cauliflower, and a toasted miso sesame dipping sauce (in a saucepan over low heat – canola oil, miso, tahini, urfa pepper; whisked with mayo and a squeeze of lemon).

Bok choy sauteed with miso and ginger and Mandu chicken and vegetable dumplings. Plus a spicy peanut dipping sauce (for 2 big servings – 2 Tbsp peanut butter, 2 Tbsp hot water, 1/2 tsp brown sugar, heaping 1/2 tsp Sriracha, 1/2 tsp soy sauce, 1/2 tsp rice vinegar).