The Weekly Menu: Jones Soda and Pick Your Own

The Weekly Menu

Crave: Jones Soda

Place: Pick Your Own

Jones Soda Co.

I have never been a cola fan. I went through a phase when I was a child where I could not live without it but abruptly stopped after I had surgery when I was 14 years old for reasons I do not remember. It always decreased my energy if I drank too much of it, and as an over achieving teenager I knew it was absolutely unnecessary for me.

However, a very close friend of mine whom I lived with while I was in Germany discovered Africola, a South African cola made from natural sugar rather than from corn syrup. The drink alone is much sweeter than other cola products, but the overall taste is so much fresher than its corn syrup counterparts. After experiencing such a drink, I have found it even more challenging to consume American cola products upon returning from my studies in Europe several years ago.

I was last minute grocery shopping on the Fourth of July and was oddly craving cola, probably due to the natural humidity I am not used to on a daily basis. I really did not want Coca-Cola or Pepsi, and just when I was about to give up searching I discovered Jones Soda, a Seattle-based soda company. After reading the label and becoming amused with the random pictures submitted by purchasers on the box, I knew I had to try it.

Result, not exactly like Africola, for Africola has a little more caffeine than Jones but definitely very similar. One can again notice that the cola is made with cane sugar and natural flavorings as opposed to the global giants. Jones also offers other products such as cream sodas, juices, energy drinks, vitamin water, and candy. What is more interesting is that Jones Soda Company makes it clear that their label is for the people by allowing consumers to submit their own photos and phrases to be printed on their products.

See for yourself and depending on where you are, give Jones or Africola a try: www.africola.co.za
www.jonessoda.com


Pick Your Own

While reading Michael Pollan’s The Omnivore’s Dilemma, I have been on a search to find a farm so I, too can conduct a little experiment with picking my own ingredients. Do not get me wrong; my local neighborhood in Georgia has plenty of them, but most farms in my area are private family farms and do not distribute to the public. I would have to drive for about an hour or two in almost any direction to find at least one farm open to the public, but different regions in Georgia have different produce readily available which leaves me undecided as to what produce should I pick?

Luckily, Pick Your Own, an organization committed to educating the public about their local produce and where to find it. The organization lists crop calendars, picking tips, how to’s, and most importantly, farm directories. Pick Your Own mostly reaches to American States but also lists farms in Australia, the United Kingdom, Canada, Germany, Italy, Switzerland, South Africa, Japan, and New Zealand.

I have not yet decided which farm to go to yet, but I do know what produce currently is in season: blackberries, tomatoes, cabbage, cucumbers, zucchini, eggplant, potatoes, grapes, watermelons, and of course, peaches. So, I have much to select from and probably will make my decision before next week. In the meantime, check out their website: www.pickyourown.org .



Image from www.pickyourown.org

The Weekly Menu: Farmers Market, Twirl, and Turkey Burgers

The Weekly Menu

Place: The Farmers Market

Crave: Twirl

Recipe: Turkey Burgers

Finally, A Farmers Market

One of my favorite things to do in New York is to walk through the Farmers Market at Union Square early in the morning. Its such a nice feeling to know that local produce does exist and honestly looks more satisfying than much of the produce at many grocery stores. Therefore, when I discovered that my local town in Georgia conducts a Farmers Market of their own every Saturday, I instantly knew I had to be there.

Visiting Marietta’s Farmers Market reminded me many of the smaller Farmers Markets in the city including the Upper West Side, Chelsea, and the West Village amongst others. The Marietta Farmers Market designates only one street in the Square for the vendors. Everything from produce to baked goods to soaps, all vendors naturally produce their goods to be bought and sold by the local public.

Some notable picks:

Peach Jalapeno Peppers from Jalopy Jelly www.jalopyfoods.com

Red Velvet Brownies from Sugarplum Visions www.sugarplum-visions.com

Strawberry Lemonade Cake with Cream Cheese Frosting from Granny’s Goodies 770.427.5518

Homemade Shea Butter from Just Butter 678.499.5370

Other vendors included local farms in north and south Georgia providing most Georgian staples during this time of year including corn, tomatoes, zucchini, cucumber, herbs, blackberries, blueberries, and what is now left of strawberries.


Do not even worry about eating before visiting the market. The vendors have so many samples eagerly waiting for their customers that one could almost have their breakfast from sampling the street.

Would I go back? Absolutely. Honestly, I cannot wait until the following weekend so I can get my hands on the goods I did not get to try the first time I visited. The market is closed this weekend for the Fourth of July but the following link is the official website: www.mariettasquarefarmersmarket.net .


Twirling Chocolate


I first experienced this packaged piece of chocolate at my local deli in Queens and cannot get away from it ever since then. Two bars filled with layered solid milk chocolate may not seem like much but the intensity of the milk chocolate had my mouth water at first bite.

When I decided to make the temporary move south, I never thought I would be able to see Twirl again. Luckily, I discovered a newly opened British goods shop that sells the purple package at roughly the same price I was paying in Queens.

The local food movement may be picking up pace in today’s society, but I must admit that its hard to turn the Twirl down despite it coming from thousands of miles away.


Trying Turkey In The Burger

I just received July’s issue of Bon Appetit after writing this entry which had, you guessed it, an enormous, juicy turkey burger printed on their front cover. They must have been reading their subscribers’ minds. Oh well.

In any case, I have been craving a burger, but having a heavy beef hamburger is sometimes not too appetizing due to the humid heat. I found some ground turkey meat in the grocery store and decided to get a little creative by using my father’s recipe for beef hamburgers only changing one or two items. I replaced Italian bread crumbs with plain and the Worcestershire Sauce with lime juice. Enjoy!

Serves 4.

1 lb of ground turkey meat
1 egg
3/4 c bread crumbs
1 tsp lime juice
4 Kaiser buns
Any desired toppings: I used sliced avocado, tomato, onion, lettuce, Monterey Jack cheese, mustard and mayonnaise

1. Place ground turkey meat in medium mixing bowl. Add egg, bread crumbs, and lime juice. Mix with fork or hands until blended.

2. Using hands, form 4 patties about the size of a fist.

3. Place on heated grill. Cook until desired. I usually prep toppings while patties cook.

4. Place cheese on top of patties in the grill. Allow to melt.

5. Remove patties and place onto buns. Add toppings and serve.

The Weekly Menu: The Grape, Iced Coffee, and Mango Sorbet

The Weekly Menu

Place: The Grape

Crave: Iced Coffee

Recipe: Mango Sorbet

The (bland) Grape

Since I currently reside in the metro area and not in the city of Atlanta, I have been on a constant search to find a decent bar to relax over a good drink. I recently discovered The Grape, a franchise of wine bars and bistros in the south with the exception of Nevada. To my surprise, this particular location I visited has been open for 10 years. I instantly became excited upon entering the bar, hoping this could be a potential activity in my regular routine in Atlanta.

Not exactly. Maybe I am a little too partial to New York, but I left The Grape feeling that its just a gentrified wine bar with a lack of its own personification, versatile wines, and tasty dishes. Due to the surrounding humid weather, I tried the La Noble 2005 Chardonnay. Even though it had a crisp, buttery color with mellow hints of pear and citrus, it tasted pretty bland in general. I thought the food I ordered would change the flavor. I tried the cambozola, prosciutto, and fig flatbread. Considering the bread alone was overcooked and almost of cracker consistency, there was not much to savor but the fig spread and prosciutto. It could use even a little more cheese. As for the wine, the food did not change it much. I even tried to drink it slower than usual, hoping the air would change its dull mellowness but nothing happened.

Despite the gentrification, bland wine, and overcooked food, the service was great. They were not too pushy but immediately there when you needed them. The Grape offers a decent elementary education to novice wine drinkers, but I would not recommend it if you are looking for more distinctive selections.

The Grape
4300 Paces Ferry Road
Atlanta, GA 30339
770.803.WINE

www.yourgrape.com


Cooling With Iced Coffee

I always forget that Atlanta is called Hotlanta for a reason. I forgot the days where one would go outside for minutes only to come back sweating a bottle of water. Even though I am a coffee junkie, the thought of having a hot coffee in 100 degree heat just makes me want to cringe until I rediscovered iced coffee. I always thought the combination of ice and freshly brewed coffee did not make any sense and would ruin my coffee jolt. I was entirely wrong.

Its all about the coffee. I find that using a lighter coffee is more vulnerable to becoming watery if used with ice. A bold, rich coffee strongly holds the coffee flavor, and it will not fade if you add milk and sugar to it.

Good ones to note so far: I prefer Seattle's Best and my local coffee shop, Cool Beans in Marietta. I would stay away from Starbucks, for the coffee was not strong enough, and the staff repeatedly puts too much ice.


Makin Mango Sorbet

We had a leftover mango in our fridge from last week and had no clue what to do with it until I remembered a house party my friend held in New York one night. We had a sweet pineapple sorbet which led my light to go on inside my head. Such a super simple dessert in which one needs only a stove (if you have none), blender, and ice cream maker. Nothing more and nothing less. I made it for 2-3 servings so you can double it if needed.

1 Mango, peeled, seeded, and cut into cubes

1/4 Cup Simple Syrup*

1. Place mango into blender/food processor. Pulse until well blended.

2. Set up ice cream maker. Turn on and pour mango and simple syrup. Allow to churn for 30 minutes.

3. Dissemble ice cream maker and place sorbet into container or serving bowls. Add any garnish of your choice.


(*) How to make simple syrup (1 Cup): In medium saucepan, boil 1 cup sugar and 1 cup water together while stirring over stove on high heat. Remove from heat and allow to cool.

The Weekly Menu: Trader Joe's, Greek Yogurt, and Moose Tracks

Some new updates!

I recently decided to change the format a little for my "confessions". In addition, I am currently working on RSVP Recipes, a blog where you can view all recipes rather than searching for them here. Hope you enjoy!

The Weekly Menu

Place: Trader Joe's

Crave:Greek Yogurt

Recipe: Moose Tracks

The Wonderful World of Trader Joe's



Ah, the wonderful world of Trader Joe’s. I thought I would never see this place again after moving from the north.

I do not remember when my relationship with Trader Joe’s began. I only remember discovering it by walking around Union Square one fall afternoon. For those of you who are not aware of this establishment, Trader Joe’s is a grocery store chain founded in the 1950’s, better known as Pronto Markets on the west coast which did not start spreading across the country until recent years. Trader Joe’s is most well known for perfecting high-quality at low cost products and produce.

The only memory of my first trip to Trader Joe’s is when I re-discovered spinach pizza, an item I have been experiencing difficulty finding in the States since returning from my travels in Europe several years ago. The rest is history. However, spinach pizza is not the only product I cannot live without now: mixed berry granola, sourdough bread rolls, wine, chocolate covered raspberry bars, boxed pasta, yogurt, lemonade, pineapple salsa, the list could continue forever if I allowed it. Trader Joe’s does not have a butcher or deli department, but their packaged meats are freshly prepared and packaged to where one doe’s not have to question, “is this safe to eat?”. In any case, I now have a list of staples that only come from Trader Joe's.

The only problem I had with Trader Joe’s in New York was only one location existed for the entire five boroughs which I find to be slightly frustrating to say the least. One has to be smart upon planning a visit to such a place by either going early in the morning or late at night to avoid lines that go out the door on occasion. When I decided to travel south for my extended stay, I only knew of one Trader Joe’s location in Atlanta which was yet again difficult to visit. However, to my surprise I discovered a new location that is walking distance from my work on Peachtree Road.

Everything is the same. The atmosphere, products, and service are not any different if I was up north or even out west. The only difference is that there is a parking lot in front of the store rather than pedestrians, and the service is a little more talkative to its customers.

If you have not done so already, I highly encourage visiting a Trader Joe’s near you if you are in search of more variety in your average grocery shopping routine. You can even visit them on the web at www.traderjoes.com . It is bound to make an standard task an enjoyable experience.


Picture from www.2400chestnut.com .

Where is the Greek yogurt?

Greek yogurt was always an item for me that as I pass by at any market or deli I would always think to myself, ‘hmmm, I will try it next time’. It took me to visit a friend in upstate New York for me to finally be introduced to this filling dairy product, and I now cannot live without it. Greek yogurt is considered rare in the south so when I discovered it, I noticed its prices sky rocket through the roof when comparing to what I am used to up north.

Publix: $2.39
Kroger: $2.19
Trader Joe's: $1.19 - $1.89

Trader Joe’s turned out to be the winner in costs, but I am so used to seeing it be $1.50 or maybe $1.60.

What’s so great about eating Greek yogurt? Greek yogurt is entirely more filling than American yogurt through its texture as thick as cream. You can go without feeling hungry for a longer period of time if you have an active schedule. It is also considered a healthier option if you do consume yogurt on a regular basis, for it possesses more protein and calcium than American yogurt. Greek yogurt has a slight taste of sour cream so adding a sweet ingredient such as fruit, honey, or granola can bring any breakfast into harmony. Greek yogurt is not just for breakfast, either. One can use it to make thick sauces, tzatziki for example for meats and vegetables.

My favorite brand so far? Personally, I love Chobani, but due to lack of resources in the south I stick to Fage. If you are counting your pennies, I recommend sticking with Trader Joe’s brand of Greek yogurt at $1.19 each even though it is not as thick but the flavor is there. If you are really fiscally conscious, you can even make your own.

If you are eager to try something new for breakfast or sauces dare to go Greek on your yogurt. You might surprise yourself.

Picture from Oasis Sales and Marketing: www.oasissalesandmarketing.com .

Leaving Moose Tracks

Since traveling down south and soaking in the sun and heat, ice cream is the only thing I have been craving recently. I started my crazy obsession of Moose Tracks during my college days. Ice cream can be a savior at times when one is swamped with stress and over-exercising their mind. What’s more fun is if you get to make it yourself. I even encourage making your own vanilla ice cream if you have an ice cream maker and switch the fudge for peanut butter sauce if you want. Check out this super easy ice cream combination below, and you can always view it on rsvprecipes.blogspot.com for future reference.

Moose Tracks Ice Cream
1 serving

¾ Cup Vanilla Ice Cream
2 T Mini Peanut Butter Cups or Crushed Peanut Butter Cups
2 T Fudge Sauce at room temperature
Whipped Cream (optional)

- Place ice cream, mini peanut butter cups in small serving bowl and mix together.
- Pour fudge sauce over mixture and blend.
- Top with whipped cream if desired.

Cupcake Competition

The cupcake trend has officially spread to the south! Just when I thought I would be experiencing withdrawals from not having a Crumbs Boston Cream, Magnolia Red Velvet, or a Buttercup chocolate frosted vanilla cupcake, these Woodstock entrepreneurs open a quaint cupcake bakery south of Marietta Square.

The more I visit “The Square” the more I enjoy watching it adapt with the times as it re-opens or renovates new cafes, bars, art galleries, and boutiques suited for the locals. Cupcake Charm is no exception. Located in the re-developing Roswell Street, Cupcake Charm sandwiches in between a currently closed Eastern European Restaurant and the well established Tommy’s sandwich shop.

This open-aired, ice cream parlor styled bakery feels a little vacant upon entering, but that may be just me. I am still used to people lined on top of one another being considered normal pedestrian traffic. The cupcakes, on the other hand generously make up for the vacant space as they sweetly finish an appetite.



Flavors ranging from basic Vanilla and Chocolate to the uebercreative Malted Milk and Pistachio, Cupcake Charm sells flavors I have yet to see advertised in this ever-growing cupcake industry. I opted for the Red Velvet, Key Lime, and Chocolate Chip even though my first choice was Boston Cream which was sold out at the time.

Red Velvet: One can indefinitely tell he or she is in the south when they see nuts on top of cream cheese frosting or taste the spicy heaviness of the cake.

Key Lime: Filled with Key Lime pudding, covered with Key Lime frosting, and topped with a vanilla wafer, this Candyland creation simply melts in one’s mouth.

Chocolate Chip: Rich chocolate morsels inside a semi-dry vanilla cake and generously smothered with swirls of chocolate frosting thick as fudge, this treat accompanies well with dark coffee.

Can Cupcake Charm out-charm their northern rivals? At $2.50 a piece, these charming creations are bound to make one’s day a little sweeter. The bakery even distributes a cupcake card where the 11th one is on the house unlike the competition up north. Therefore, I would give Cupcake Charm my sweet tooth anytime I have New York cupcake withdrawals.


Cupcake Charm Bakery
156 Roswell Street
Marietta, GA 30060
678.290.9811

Caribbean Chicken Skewers with Mango Chutney

This recipe was the first thing I wanted to cook since returning to Georgia. For me in this part of the country, summer is here and this particular dish is an exceptional way to start the season right.

My favorite feature about this recipe is that you can alter it depending on the occasion or preference. If you plan on having a big meal, you can cook more rice and add an appetizer (I usually make an orange bacon salad). If you plan to have a tapas style party, you can serve the skewers half the size. You can even replace rice with cous cous or change the colors of the peppers to your liking. In any case, this recipe has no limits so enjoy!

Caribbean Chicken with Mango Chutney
4 Servings

1 medium onion, cut into 8 wedges

2 T olive oil

2 T lime juice

1T water

½ t salt

½ t pepper

1 lb. skinless, boneless chicken breasts/thighs cut into 1 inch cubes

1 pepper (red, green, yellow, orange) cut into 1inch pieces

5 slices of sun dried pineapple cut into quarters

1 cup Granny Smith apple, chopped

1 cup mango, chopped

¼ cup brown sugar

2 T pepper (red, green, yellow, orange), chopped

2 T vinegar

2 T golden raisins

2 T water

2 t lime juice

Dash of salt

4 Skewers (note: if using wooden skewers soak in water before using)

Cooked rice enough for 4 persons, 2-4 cups


Chutney

In medium saucepan combine chopped apple, chopped mango, brown sugar, chopped pepper, vinegar, golden raisins, water, lime juice, and salt.

Bring mixture to boiling. Reduce heat and simmer for approximately 20 minutes or until fruit is tender. Stir occasionally. Note: I personally like for the chutney to stand several hours before serving so the mixture thickens but it is completely up to your preference.

*** In between the chutney and chicken, I usually prepare the rice.***


Chicken

Marinade:
- In small skillet: pour olive oil and let stand for 30 seconds over medium heat.
- Add the lime juice, water, salt and pepper. Immediately remove from heat, stir and let stand for approximately 10 minutes.

Using the skewers, thread chicken cubes, sliced pepper, sun dried pineapple, and onion.

Brush skewers on all sides with marinade.

Grill skewers on uncovered grill or in 400 degree Fahrenheit oven (degree Celsius) for approximately 18-20 minutes or until chicken is tender. May turn skewers as needed.

Serve with rice and chutney.

Sweet Southern Suprise

Enough of the interlude - the Confessionist has returned. After three long weeks of readjusting to my upbringing, I am settled into my temporary stay and ready to explore and rediscover what the south can cook for me.

I tried to think of the restaurants, diners, bars, cafes, and bakeries that strike my memory other than the Waffle House and Chik-fil-a during my drive down to Atlanta: Bones, Atlanta Fish Market, Chops, The Varsity, The Big Chicken, The Marietta Diner, Louise’s which was once Bill and Louise’s and Stilesboro Biscuits amongst other locations instantly reminded me of the life I once lived. However, I knew I was forgetting some pretty important places.

I rediscovered one of them on my way to work in Buckhead one morning. Being the terrible driver I am, I made a wrong turn onto Irby Avenue. At some point I completely forgot the fact that I was lost when I saw the nostalgic Henri’s Bakery in front of my face and instead pulled into their parking lot.


I felt like I was an eight year old again the moment I entered through the door. My Mom would always take my sister and I to Henri’s whenever we went to work with her as children where we would get a either a peanut butter or chocolate chip cookie after lunch. I could even smell the same nostalgic pastries as if I never left Atlanta all those years.


Despite my history with Henri’s cookies, I saw an unusual version of a Chinese cookie and decided to try that instead. I normally do not choose Chinese cookies at bakeries, but its scone like texture and drizzled icing on top convinced me otherwise. Rather being the flat, crisp, and sugary cookie that I normally taste in Chinese cookies, Henri’s Chinese cookie is a combination of a cake and scone. Its moist and crumbly texture instantly melts in one’s mouth. The vintage style chocolate center is so thick that one could think it was fudge inside rather than cookie frosting. I happily devoured it with my second cup of coffee in the morning.

Rediscovering a classic Atlanta tradition such as Henri’s made me feel not so much of a stranger as I thought I was and opened the doors to a whole new gastronomic world.

Henri’s Bakery
61 Irby Ave.
Atlanta, GA 30305
404.237.0202
www.henrisbakery.com

Southbound

I am going on a little adventure. Some people up north like to call it another country. After 8 years, I am returning to my native deep south of Atlanta, Georgia for a long-term vacation. I have not taken a break down south longer than 3 days in over 5 years so I think my time is due for some relaxation.

As much as I am looking forward to the sun, being barefoot, and hearing funny accents again, I know I am in for some serious culture shock. For over 8 years I have been nowhere near home: Virginia, almost everywhere in Western Europe, and now New York. I cannot even bear imagining being stuck in traffic for hours at a time on a daily basis. It’s daunting to think about it. After all, I am a natural pedestrian. I am itching for a break however, and the south is just the place to go to have one.

List of items to buy before leaving

Linzer Tart: V&V Bakery
0.5 lb Italian cookies: V&V Bakery
Chocolates: Leonidas
British candy: Irish Deli on 61st St
Red Velvet Cupcake: Crumbs
Chocolate Chip Scone: Fairway
Any German chocolate that I cannot find down south: Various
Favorite Bottle of Red Wine (unsure if it will be in Georgia): Local Wine Store

Things I wanted to get but did not have time nor the capacity

Grilled Chicken and Goat Cheese Sandwich: Zoogilini’s
Pastry: Financier
Egg Tart: Tai Pan Bakery
Pad Thai: Woodside Wonder


If I could bring one thing home besides my books, I guess it would be a fridge.

A Flushing Afternoon

Every time I make plans to visit Flushing lately, something unexpected decides to pop up in my schedule like an unexpected visitor. I constantly hear about their restaurants and see endless shopping bags from bakeries on my daily commute to work, constantly enticing me to turn around and go the opposite direction. Therefore, I finally made the opportunity to visit the neighborhood recently to experience the food some New Yorkers say more authentic than Chinatown. I cannot agree with them more, for I literally felt in another country just as I got off of the Main Street subway station.

Dim sum or “touch the heart” refers to a style of Chinese cuisine that one normally enjoys before noon unless he or she is at a specialty dim sum restaurant, where they serve throughout the entire day. It includes a wide variety of light dishes mostly served in baskets or plates accompanied with tea on carts. Dim sum is an ideal meal for families, holidays, special occasions, or even just a normal weekly event. I kept on hearing and reading rave recommendations to visit the infamous Gala Manor for Dim Sum. Almost everything around you is only in Chinese in a slightly over produced, Disney World fashion but as long as you do as the Romans do, you have no problem finding where the food is.

Experiencing dim sum in Flushing was one of the few instances where I have had where I felt like I was literally a genuine minority but not an unwanted visitor. Efficient and kind service immediately offers me tea and generous amounts of steamed dumplings. Unlike an all you can eat food buffet, where one has to go to the buffet, the buffet comes to the guest. The restaurant is a definitive example of showcasing their cuisine. My personal favorites are the steamed shrimp dumplings, pork buns, and crab rangoons. As filling as the food seemed once leaving the restaurant, my stomach started talking to me again after taking a long walk around the neighborhood.

My other goal for the afternoon was to find these bakeries where my neighbors purchase some of the most interesting pastries, breads, and sweets I have yet to try for myself. I eventually discovered all of them from walking so much and anonymously picked Taipan Bakery. I became pleasantly overwhelmed by the scene alone. Buzzing with customers, a wide variety of delicacies and everlasting efficient service leave you happily “satt” as I normally say when I am completely satisfied.

After changing my mind about a hundred times from mousse to cake to tart to rolls, I finally decided on strawberry cake. I expected this little confection to be a filling cream cake, but it ended up tasting remarkably different. Light, buttery, and creamy, topped with a small dollop of vanilla icing and strawberry jam, I left the bakery pleasantly deceived.

After only sampling a taste of what Flushing has to offer to both New York, I left determined to make this 15 minute venture a normal part of my regular routine. I did not even get to experience the so-called small corner shops and the produce markets. In any case, Flushing remains to be another neighborhood that whisks you to an opposite end of the globe without having to pay to travel there.

Gala Manor
3702 Main St

Flushing, NY 11354

718.888.9232

Taipan Bakery
3725 Main St
Flushing, NY 11354
718,888.1111
www.taipan-bakery.com

Picture from http://www.taipan-bakery.com/ .

Lucky Leeks

Being an American having mostly Welsh heritage, my family always made sure we had leeks in the house every year on March 1st during my childhood. March 1st marks as St. David’s Day or Dydd Gŵyl Dewi Sant in Wales, where the country celebrates the life of the patron Saint David through festivals and parades that last up to a week.

Many Welsh celebrate the holiday by wearing a leek around their necks for luck. That’s right, a leek. The tradition began when Welsh troops decided to distinguish themselves from the English enemy by wearing leeks around their necks. The leek has lost some popularity due to introducing the daffodil instead, but many stick to the original symbol.

Perfect with soups, casseroles, gratins, garnishes and much more, leeks can be very deceiving through their odd appearance. Therefore, give in and have a leek. You might find yourself a bit luckier than you thought.

Photo from Bon Appetit.com.

Good Ol Burgers and Beer

Due to some outside circumstances I had to stay around my neighborhood rather than venturing out into other boroughs recently. Queens undoubtedly has cuisines from every continent in the world but what about a classic burger and a cold glass of beer? I thought such a place must exist, and I was certain that this place would not be far.

So, what is this place? Donovan’s Pub is his name, and the burgers are so noteworthy that the city consistently chooses Donovan’s for having one of the best burgers in town. I had to put myself to the test.

The critics were absolutely correct. Even though I am not a regular red meat eater, the burgers are that hard to compete with anything else. Medium sized with a wholesome bun, all the fixings optional including bacon, and lightly fried potatoes, you just cannot say no to such a juicy creation of perfection. The meat is incredibly moist but does not fall apart. You can try to venture off and try something else like the mozzarella sticks, chicken fingers, or even Shepard’s pie, but believe me you will come back home to the burger. And let us not forget the beer. Donovan’s regularly serves the usual line of beers on tap and in bottles as well as offering some Irish and British brands you will only see in Woodside.

Open seven days a week mostly until 11 pm or midnight, Donovan’s will not disappoint you. That is, you are looking for the good ol burgers and beer.

Donovan’s Pub
5724 Roosevelt Ave (at 58th st)
Woodside, NY 11377
718.429.9339

Champagne Truffles of New York #6: The Ueberwhip It

I never purchased a champagne truffle throughout the many visits to Neuhaus, a Belgian chocolatier in my old neighborhood in the Upper West Side. Why? I have no clue. I think I was so hooked with their liqueur chocolates that I completely forgot about them. In any case, I returned to the location to find out what I was missing all this time.

This was my first visit since their recent make-over late last year. The company now markets their chocolates on a more luxurious level by redesigning their presentation, displays, and branding amongst other concepts. I was a little curious to see how much one would cost, but the salesperson was kind enough to give it to me on the house. I love my old neighborhood.

This dark chocolate morsel looked like a thick skipping stone dusted with powdered sugar. The truffle’s enrobing creates such a fresh semi-sweet flavor that I could have believed if it was made to order. The inside instantly made my mouth water with the ueberwhipped chocolate champagne cream. The filling alone brought me memories of chocolate filling of a Krispy Kreme chocolate cream filled doughnut.

So, what did I miss? This ueberwhipped skipping stone forced me to conclude that I missed a lot of intensity and a huge stomach ache. Despite the light and creamy center, this truffle overall is seriously concentrated so indulge wisely with your cappuccino.

Neuhaus
2151 Broadway (between 75th and 76th Street)
New York, NY 10023
212.712.2112
www.neuhaus.be

Picture from http://www.bois-savage.be/.

Champagne Truffles of New York #5: Double Duet

I finally decided to stop by Varsano’s, a mom and pop chocolate shop in Greenwich Village one afternoon after leaving work early. I pass by this confectionery store at least once a day but always deny the idea that they would carry champagne truffles since they primarily specialize in hand-dipped sweets such as chocolate covered pretzels, bark, and peanut butter cups.

I was definitely wrong: Varsano’s carry both milk and dark chocolate champagne truffles, and I became so involved with my conversation with the owner of the shop that I could not decide between the two so I bought both. Who can beat $0.98 a piece for chocolate truffles these days?

These vintage styled truffles reminded me of the Li Lac chocolates I sampled in the past (The Plastic Ball). They have a solid waxy shell but gave my palate an extra kick of sweetness inside with their thick, smooth center. I could only taste a hint of the champagne compared to the liquored-up Teuscher truffle (The Golden Mountain) I tried several months ago. When comparing the two flavors, the dark truffle naturally carries a richer flavor compared to its milk chocolate sister. The milk chocolate truffle offers more chocolate than milk to the point where I just wanted to buy a handful and devour them with a cold glass of milk. Therefore, stick with the dark if you want more intensity.

Even though I have yet to sample Varsano’s more noteworthy hand-dipped creations, the truffles alone lured me to explore them during my next visit. Hopefully it will lure you, too.

179 West 4th St (Between 6th and 7th Ave)
New York, NY 10014
212.352.1171
www.varsanos.com

Picture from yummybaguette.com

Hunt for a Kinder Surprise!

One nostalgic consumer product I see in New York frequently but yet to understand is Ferraro’s, Kinder Surprise. It always brings many nostalgic memories of me traveling to Europe as a child, but what I do not understand is the politics behind it. For those of you who are new to this children’s treat, it is a hollow, palm-sized chocolate egg coated with hazelnut milk chocolate on the outside and white chocolate on the inside of the shell. The hollow middle contains a small toy inside a plastic, pill-shaped container. The toys can be in one or many parts and have descriptions and instructions inserted in every egg alone with a warning disclaimer in every recognized language.

Consumer reports in the United States claim the product illegal and hazardous to all children because of the small toys inside this chocolate egg. They also claim that you must contact the Food and Drug Administration if you see the products in your local stores. If you do see them, they are not supposed to be here and are being illegally distributed. Good luck in trying to find them if you live in New York, that is. There are so many of these little eggs here that the city would have to orchestrate a city-wide Kinder Egg hunt in order to find all of them and who knows how long that would take. It’s not worth the effort when they produce so much fun for kids and adults alike.

These innocent, chocolate but yet plastic creatures have been with Ferraro since 1972. An infinite amount of types of toys can fit into a chocolate egg. Some eggs could have puzzles inside that would have up to 25 pieces and have the ability to still fit inside the yellow capsule. Some toys have more bells and whistles than a McDonald’s Happy Meal toy and it’s only the size of one’s thumb. No matter how old I become, I always excited to open a Kinder Surprise egg, because I never know what I am going to receive.

Kinder Surprise Eggs also have a disclaimer in almost every spoken language in the world that the toys are not suitable for children under a certain age. Therefore, it’s up to yes, the parent to be responsible and look after your child when they do play with such toys. Ferraro is giving customers a sweet treat and fun toy with the guarantee that one will have the responsibility to use it. Therefore, the U.S. consumer reports are all hot air.

So, if anyone wants to have a little fun during your coffee break, dessert, or with your children, take the time to go find one of these chocolate surprises. They are well worth it.

www.kindersurprise.com

Vanilla Takes the Cake!

I do not want to keep the suspense much longer, so I am proud to announce that my vanilla Better than Sex Cake won the popular vote in my taste test party last weekend. The chocolate version was irresistible, do not get me wrong, but more people found the vanilla version much more satisfying and addicting. The vanilla version turned out to have a distinctively sweeter flavor and a texture to be twice as moist as the chocolate version. The simple combination of pineapple, vanilla cake, pudding, whipped cream, and coconut can make you become addicted faster than you finish your first piece. Yes, your first piece.

The following recipe is the winner and our loser, the chocolate version if you want to see for yourself. Do not get us wrong, for we loved the chocolate. I even replaced the caramel with peanut butter sauce due to an accident I had while trying to make my own caramel. Let me say it was a happy accident.

Now, did we think the vanilla version was actually better than sex? No, but the cake was definitely good enough for comparison.

Better Than Sex Cake (Vanilla)

1 Box Yellow Cake Mix without pudding1 can (20 ounces)
Crushed Pineapple
1 Cup Sugar
1 Package (6 ounces) Vanilla Pudding Mix (not instant)
1 Carton (9 ounces) Frozen Whipped Topping, Thawed or Whipped Cream
3/4 Cup Coconut

- Prepare cake by package directions.
- Transfer batter into a 9-by-3-inch baking pan. Bake at 350 degrees until cake tests done, about 30 minutes.
- While cake is in oven, combine the undrained pineapple and sugar. Heat and stir until sugar dissolves.
- Remove cake from oven and, using a toothpick, punch holes all over surface of cake. Ladle pineapple mixture over cake.
- Make pudding by package directions. When it is thick, spoon it over cake.
- Chill cake well.
- To serve, top slices with whipped topping or cream and a generous sprinkle of coconut. Keep cake refrigerated.

From the blog, This Old State http://jackbetts.blogspot.com/2006/11/ruth-easterlings-better-than-sex-cake.html .

Better Than Sex Cake (Chocolate)

German Chocolate Cake or Devil’s Food Cake Mix
1 Can Condensed Milk
1 Cup Peanut Butter
Whipped Topping or Cream
3 Heath bars

- Prepare Chocolate Cake from instructions on box.
- While the cake is still hot, with the handle of a wooden spoon poke several holes in the top.
- Into these and over the top pour the condensed milk and peanut butter.
- Let the cake cool completely.
- Spread the container of whipped topping or cream on top and finish off with 3 crushed Heath bars.

From Team Sugar http://teamsugar.com/

Who is better than sex? Chocolate or vanilla?

Better than sex. A phrase that generally more women than men like to refer to when eating food so delicious it turns us on. I, for one can think of many experiences where myself or my girlfriends used the term when feasting on food so savory it turns the hormones on full-blast.

I will admit that I genuinely do not mean the term when I use it, because let’s face it: anything is hard to compete with good sex. To be politically correct, I will catch myself and replace the phrase with a more PG-rated term such as “orgasmic” or “heavenly”.

One of my girlfriends and I decided to have lunch at a New American restaurant in the West Village on a late summer afternoon. When we slowly started to indulge in our desserts, my friend makes the infamous reference to her chocolate cake with vanilla ice cream which made me ask myself, ‘Isn’t there such as thing as Better Than Sex Cake?’ I remember glancing at it one or twice on the Internet when searching for recipes, but I realized that one cake must reign the title of “better than sex” somewhere out there. This question sparked my curiosity and I decided to perform a little research on it, hoping to find the cake that can truly compete with and win against sex.

Before researching on anything, I automatically assumed that chocolate had to be one of the main ingredients to this confectionery masterpiece. To my surprise, two general kinds of Better Than Sex Cake exist out in the world: one chocolate and one vanilla. I was slightly surprised, because I had a hard time accepting the fact that a vanilla cake could be a better aphrodisiac than chocolate. However, I began to believe otherwise as I read through recipes for the vanilla version.

I decided the only way to end this showdown between the two versions and settle this personal issue was to produce a taste test to see which Better Than Sex Cake could compete with sex and possibly win. I invited over some of my close buddies and many bottles of wine to help us figure out who could be better than sex: chocolate or vanilla?

Discovery of a Local Gem

Once again, Woodside continues to surprise me and my palate by discovering a local gem, La Flor Restaurant and Café on 52nd Street and Roosevelt Avenue. I grew tired of passing this restaurant on my weekend run and finally decided to go in for lunch. I was determined to see what this Mexican-French restaurant could do for my appetite, especially since I am a dedicated Mexican cuisine fan from growing up in the deep south.

I could not help but experience a little of wave of European nostalgia as I walked into the restaurant. You do not have to even look at a menu to find that it is fusion of two worlds. Everywhere in this small, homey kitchen speaks of French and Mexican influences with its round French café tables and chairs, mosaic columns out of Mexican ceramics, copper and turquoise roof tiling, and dark hardwood floors. It almost makes you yearn for outdoor seating if the weather was not so cold. However, the stacks of cookbooks on the shelves and the almost overwhelming amount of Zagat frames on the back wall I found to be a little unnecessary.

La Flor’s rustic menu appears to be designed to have multiple options within a simple format. It has a limited amount of entrees between the choice of breakfast, lunch, coffee, and dinner. Like a diner, you are not constrained to have a certain meal, but the friendly staff provides additional handwritten specials of the hour. You can have anything from pastries to traditional Mexican tortas to steak any time of day. They creatively attempt to fuse their cuisine even more by serving their own versions of European style pizzas.

The more I found out, the more I wanted to try. However, I decided to stay close to home and chose the quesadilla camaron. This was not my regular over sized shrimp quesadilla stuffed with too much Oaxaca cheese and guacamole. It exploded with a variety of flavors and surprises that made me savor each bite. Two handmade corn tortillas, stuffed with jumbo seared shrimp, roasted peppers, sliced potatoes, and string cheese topped with a circular swirl of two salsas, sour cream and a sprinkle of parmesan cheese may sound uniquely overloaded for the stomach but was surprisingly portioned just right for my appetite. I also recommend going for their pizzas, tortas, enchiladas, and steak amongst other distinctive selections.

La Flor’s combination of colorful and rustic decor, well-fused Mexican and French entrees, and friendly local service that does not push you almost made me feel like I was back in nostalgic Europe but quickly reminded differently by the fact that they are playing Bruce Springsteen over the speakers. In any case, this Woodside gem makes a great location for a date, long afternoon, or an entertaining evening with friends.

La Flor Restaurant and Café
52-03 Roosevelt Ave (at 52nd St)
Woodside, NY 11377
718.426.8023
www.laflorestaurant.com

Turkey Day Hits: "Jack Daniels" Coffee-Chocolate Tart

The thought of doing another butterscotch or apple pie did not sound too inspiring for me this year, so I decided to try something completely different from an inexpensive cookbook my sister gave me last year. I never would have thought this cheap book could produce such a rich recipe. I had to work with Jack Daniels rather than an Irish whiskey or Scotch for lack of expenses at the time. In addition, I decided to use lard for the crust which was much easier to work with as opposed to shortening. In any case, the dessert was a savory ending to our all-day eating festival. This tart is very rich so I recommend serving small portions.

Irish Coffee-Chocolate Tart

Crust

1 ½ cups all purpose flour + extra for rolling

2 T confectioners’ sugar

Pinch of salt

5 T or 2/3 stick unsalted butter, chilled and cut into small pieces

2 ½ T lard (the recipe in book calls for vegetable shortening), chilled and cut into small pieces

Approximately 4 T ice water

- Put flour, confectioners’ sugar, and salt into a food processor or mixer and blend. Add butter and shortening. Pulse several times until mixture resembles a coarse meal.

- Slowly add water and mix until moist clumps appear.

- Remove dough, gather into ball, and flatten it into a disk. Wrap with plastic wrap and refrigerate it for 30 min or up to a day before using.

- Roll dough out on lightly floured work surface into 12-inch round. Transfer to a 9-inch tart pan.

- Trim any overhanging dough to 1 inch and fold the overhanging dough in, pressing itself in to form thick sides. Prick bottom of crust all over with the tines of fork.

- Cover and free for 30 min.

- Preheat oven 400 degrees F. Bake crust until golden brown, piercing bottom with fork as it bubbles for 30-35 min. Transfer to a cooling rack and cool to room temperature.

Filling

2/3 cup granulated sugar

1 ½ cups heavy or whipping cream, divided

4 large egg yolks

4 oz semisweet chocolate, finely chopped + 1 oz for garnish (optional)

2 oz unsweetened chocolate, finely chopped

1 T powdered instant coffee

5 T whiskey, divided (the recipe calls for Irish but is optional)

- In medium heat-proof bowl set over a pot of simmering water (should not be touching), whisk together granulated sugar, ½ cup of cream, and egg yolks together. Whisk constantly until the sugar has dissolved and small bubbles form around edge of bowl for about 3-4 min.

- Remove from heat and stir in 4 oz of semisweet chocolate, all the unsweetened chocolate, coffee, and 4 T of whiskey. Whisk until mixture is smooth and shiny. Cool it to room temperature.

- With electric mixer on med-high speed, whip remaining 1 cup of cream in medium bowl until soft peaks form. Do not over whip.

- Add remaining 1 T whiskey and beat until cream is firm.

- Fold half of the whipped cream into chocolate mixture, not blending it completely to create marble effect.

- Spread filling evenly in the cooled tart shell and swirl with knife to marble it a little more. Refrigerate filling until firm, anywhere from 2 – 6 hours. Cover and refrigerate remaining whipped cream separately for serving.

- Serve each slice with a dollop of reserved whipped cream and a shaving of chocolate (optional).

Makes 8 – 10 servings.

From:

Rosbottom, Betty. (2006). Coffee Scrumptious Drinks and Treats. San Francisco: Chronicle Books.

Turkey Day Hits: Spinach Dip

I have been on a personal search for a good spinach dip recipe for months. I eventually stopped searching and ended up making my own. This recipe has a sharp flavor so if you are more into mild flavors change the cheese to mozzarella. It can also be assembled a day or two ahead.

Spinach Dip
2 tsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 ½ - 2 lbs spinach, washed, trimmed, chopped (can also use 2 packages or 10 oz spinach)

½ cup milk

6 oz cream cheese

3 dashes Worcestershire sauce

3 dashes Tobasco sauce (other hot sauce will work)

1 cup shredded extra sharp cheddar cheese

Salt and ground pepper

Crackers, bagel chips, baguette slices, bread, or even other dipping vegetables, for serving

- Preheat oven to 425 degrees. Lightly oil shallow baking dish. Set aside.

- Over medium heat in a 5 quart pot, warm olive oil. Add diced onion and minced garlic. Cook until lightly browned or up to 5 minutes.

- Gradually add chopped spinach by allowing it to wilt into the pot for about 5 – 8 minutes (two portions work well). Drain with a coriander and set aside.

- In the same 5 quart pot over high heat, warm milk. Wisk in cream cheese until melted. Add the cooked spinach, Worcestershire sauce, Tobasco sauce, and ½ cup of the extra sharp cheddar cheese. Stir until blended. Add salt and pepper. Pour the mixture into the lightly oiled baking dish and sprinkle the remaining ½ cup of cheddar cheese.

- Bake for approximately 20-25 minutes or until the dish appears bubbly and golden brown. Serve hot or cold as desired with accompaniments.

Turkey Day Hits: Zucchini Bread

This year’s Turkey Day was a true first for me. My parents from the south decided to visit this year, and I insisted that I would make everything for them. Having just read Michael Pollan’s In Defense of Food, I literally made everything from scratch excluding the stuffing. We had a wonderful time despite the exhaustion afterwards, for it almost felt like a cardio workout.

I was so tired of doing the same thing for Turkey Day this year that I decided to go on a detour and take a different approach to some dishes. For instance, we had roast chicken instead of turkey which was a nice change in routine. I can cook my family’s butterscotch pie with my eyes closed now so I knew it was time to change the dessert option. I eat cheese like it is my second job, so I knew I had to change the cheese ball appetizer to something a little more appealing.

Therefore, I took some foods I have been craving lately and added them to my personal menu for Turkey Day. The following recipes are some foods that were popular hits that are worth sharing. Enjoy!

Zucchini Bread

This was a great breakfast option from the The New York Times if you are tired of the old coffee cake, pastry, or bagel tradition before the cooking marathon. This bread goes great with cream cheese or lemon curd if you are not into butter. This recipe also makes two 8 x 4 inch loaves so you can half it if you only want to make one loaf.

2 cups wheat, cake, or regular flour (any will work just fine)

3 large eggs

¾ cups granulated sugar

¾ cups light brown sugar

¼ lb (1 stick) butter, melted

2 tsp baking soda

1 tsp vanilla

1 tsp ground cinnamon

1 tsp salt

¼ tsp baking powder

2 cups grated zucchini (one small-medium zucchini will do)

1 cup of pistachios, chopped

Extra butter for greasing pans

- Pre-heat oven to 350 degrees F. Grease two 8 x 4 inch loaf pans and dust with a little flour. Set aside.

- Beat eggs until light and foamy, 2 – 3 minutes with electric mixer. Add granulated sugar, brown sugar, melted butter, baking soda, vanilla, cinnamon, salt, baking powder, and remaining flour. Mix until blended. Stir grated zucchini and chopped pistachios.

- Divide batter between the two 8 x 4 inch pans. Bake for approximately 1 hour or until a toothpick inserted into the center comes out clean.

For original recipe from The New York Times: http://www.nytimes.com/2008/09/10/dining/101wrex.html?ei=5070&emc=eta1