Browsing Tag

recipes

Recipe: Caviar on Sweet Potato Blini with Lox and Truffle Meringue Foam

Cooking / Eating In, Food

pearl-street-caviar-9

Confession time – while I eat pretty much anything now, I definitely had my particular food preferences right up until I went to college. No raw fish (including oysters, which are now my FAVE), blue cheese of any kind, spicy food – man, I was missing out! All of these things are on my very extensive list of favorite foods now, along with another later-in-life favorite: caviar.  I had my first try of caviar during NYC Restaurant Week at The Russian Tea Room, and I was hooked.  The fresh, briny taste that reminds me of the sea, the “pop” texture – caviar is known as a luxury, but such a wonderful indulgence.  Plus, who can resist the feature of caviar in one of my favorite scenes in one of my favorite movies – “What ARE you doing? You’re taking all the caviar? That caviar is a garnish!” (Bonus points if you can name that movie). Continue Reading

Recipe: THE Salted Caramel Pie

Cooking / Eating In, Food

SaltedCaramelPie-8

Happy day-before-Thanksgiving!  I know I’m not alone in saying that Thanksgiving is one of my absolute favorite holidays of the year.  My extended family gets together for an eat-stravaganza that includes a turkey (of course), a whole roast suckling pig, ham, sides of all sorts, and a dessert buffet. I hadn’t been able to attend for the past few years because I was in Missouri, but now I am back in NYC! And I can’t wait!!

Every year, one of the most requested recipes is the salted caramel pie – in fact, it is one of the most visited pages on the Big Apple Nosh blog! And with good reason – not only is the pie super simple to make, but it is AMAZING.  I’m actually deviating from this old standby this year and making a dark chocolate salted caramel pie. Stay tuned for how that turns out! But in the mean time, I am proud to once again endorse this fool-proof, crowd pleasing recipe.  As shared in previous years… Continue Reading

Lucky Rice Cookthrough: Tea-Smoked Eggs

Cooking / Eating In, Events / Giveaways / Partnerships, Food

lucky-rice-tea-eggs-2

I know 7-Elevens sometimes get a bad rap here in the U.S. (nevermind the prepared foods that are offered within), but I discovered a few years ago that 7-Eleven’s are legit in Asia.  I’m talking about pretty good sushi in the Japanese locations (not the best sushi, like, ever, but surprisingly delicious), prepared hot meals in Taiwan, and the like. The stuff is actually good.  One of the snack foods that was especially popular in the Taipei 7-Elevens I visited were tea eggs marinating in a cauldron of delicious broth.  Hard boiled eggs from 7-Elevens? You betcha! Don’t knock it till you try it (in Asia, at least – can’t speak for the eggs you get here in the American 7-Elevens!).

Luckily for me, my recent discovery of the fabulousness that is Asian 7-Eleven was not my first foray into the world of tea eggs.  My mom used to make tea eggs when I was a kid, before my capricious young self decided I didn’t like them anymore.   Silly me – I tried them again as an adult, and tea eggs are pretty much the best way to prepare hard boiled eggs.  The soy/tea/spice “broth” in which the eggs steep is intensely flavorful and lends a warm and spicy aroma that I haven’t seen replicated elsewhere.  And from a purely fun standpoint, the rolling and cracking of the shell before steeping yields some pretty cool looking eggs!  When I saw that the Lucky Rice cookbook featured a recipe for tea eggs, I knew I had to try it for the second recipe of my Lucky Rice cookthrough.

As you’ll see from the short ingredient list, you can probably find all of these ingredients in your local grocery store… Continue Reading

4th of July Cupcake Decorating with Sprouts!

Cooking / Eating In, Events / Giveaways / Partnerships

sprouts-july-4th-cupcakes-34
Happy Wednesday, Noshers!  I recently partnered with Sprouts market for a 4th of July DIY project, where I was given free reign to come up with my own DIY activity related to the holiday. I thought and thought, but the answer was pretty obvious – patriotic CUPCAKES!! I love baking, decorating and most importantly eating sweets, so this was a perfect fit.  Today I’ll be walking you through some cute and patriotic cupcake designs just in time for the holiday :).

But first, let me just rave about how awesome new-to-me Sprouts is – coming from the NYC/NJ area, I’d never been to a Sprouts before.  When I made my way to my local Sprouts to purchase ingredients for this project, I was pleasantly surprised and super impressed with the store – high quality produce at amazing prices, hard-to-find fruit (including my favorite cotton candy grapes, which I could only find at Whole Foods in NYC), their own brand for staples such as cereal, granola, cocoa, and an awesome selection of organic ingredients.  I admit I wasn’t familiar with Sprouts prior to this shopping trip, but I’ll definitely be returning.

Now onto the cupcakes! Continue Reading

Recipe: Kalua Pig with a Korean Twist

Cooking / Eating In

slow-cooker-pulled-pork-born-with-seoul-gochujang-4

Happy Hump Day, Noshers!  Even though we’re smack-dab in the middle of May, the weather has been a little ridiculous lately. What’s with the drab over cast sky and rain, rain (go away!)? While we have a few more dreary days ahead of us, I thought it would the perfect time to share a super easy way to make Hawaiian-style kalua pig with the good ol’ slow cooker!  No, that’s not coffee-flavored pork; kalua refers to a Hawaiian cooking method where food is cooked in an underground oven, or imu. If you’ve been to a luau in Hawaii, you know what I’m talking about – that climactic moment when a whole pig is unearthed after cooking for hours, revealing tender, flavorful meat.  Well, I’m in Missouri at the moment without ready access to an imu; however, I love Hawaiian food (and hope to live in Hawaii someday – how do I make that happen??).  So, I used the next best thing in my kitchen arsenal – my trusty slow cooker.

There are a number of different kalua pig recipes out there, but I liked the simplicity of this one, that calls only for the pork, Hawaiian sea salt, and liquid smoke: Continue Reading