Now eat cake.
Thursday, July 21, 2011
Sunday, July 17, 2011
ACK Cooking Series: Cinnamon Rolls
On my last full day in Chicago, I had a few minutes in food heaven: Ann Sather's Cinnamon Rolls. These cinnamon rolls were so soft, warm, and gooey; everything that a breakfast/ brunch dessert should be. Ever since that morning, Ive been wanting to a good cinnamon roll, and I mean a GOOD cinnamon roll. And since there are no Ann Sather's in New York or Massachusetts, it was either to go back to Chicago or suffer with substitutes...
And then I found the recipe.
ANN SATHER'S CINNAMON ROLLS (from the Chicago Tribune)
Makes 12 rolls
1 envelope (1/4 ounce) active dry yeast
1 teaspoon sugar
1/4 cup warm water (110 degrees)
1 cup milk, scalded, cooled
1/4 cup (2 ounces) butter, melted
1/3 cup sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups all-purpose flour
4 tablespoons (1/4 cup) butter, room temperature
1/2 cup brown sugar
1 tablespoon ground cinnamon
Powdered sugar glaze, optional, recipe follows
1. In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes. Stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour. Beat with a spoon or an electric mixer until smooth.
2. Gradually stir in 11/2 cups flour, keeping the dough smooth. If the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough. Cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.
3. Heat oven to 350 degrees. Divide the raised dough in half. On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12-by-8-inch rectangle. Spread 2 tablespoons of the soft butter over the top of the dough. Sprinkle with brown sugar and cinnamon. Beginning on the long side, roll up tightly, jelly-roll fashion. Repeat with remaining dough.
4. Cut the dough into 2-inch slices. Place on greased and floured baking sheets. Let the dough rise (in a warm place) until doubled in bulk, about 45 minutes.
5. Bake in the oven for 12 to 15 minutes, or until golden brown. Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
6. Top rolls with a sugar glaze immediately, if desired. Serve warm or at room temperature.
POWDERED SUGAR ICING
Makes 1/2 cup
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon milk, plus additional as needed
1. Combine sugar, vanilla and 1 tablespoon milk in a small bowl. Stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.
Warm, soft, gooey, sweet, yummy, delicious, and best of all, HOMEMADE.
Now, they werent exactly Chicago's Ann Sather's cinnamon rolls. They were quite small compared to Ann Sather's because I was too impatient to let the dough rise. But dang, I make a good cinnamon roll.
Quick FYI: Research shows that the smell of baking cinnamon turns men on the most http://bit.ly/b1qgAR Oo honey, I'll make cinnamon rolls any time you want me to ;P
Here are some photos of my cinnamon roll making.
Made my own icing
The dough
Rolled out, cinnamon and brown sugar stuffed, cut and ready to put in the oven.
Out of the oven
The final product
Love. Yum.
And then I found the recipe.
ANN SATHER'S CINNAMON ROLLS (from the Chicago Tribune)
Makes 12 rolls
1 envelope (1/4 ounce) active dry yeast
1 teaspoon sugar
1/4 cup warm water (110 degrees)
1 cup milk, scalded, cooled
1/4 cup (2 ounces) butter, melted
1/3 cup sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups all-purpose flour
4 tablespoons (1/4 cup) butter, room temperature
1/2 cup brown sugar
1 tablespoon ground cinnamon
Powdered sugar glaze, optional, recipe follows
1. In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes. Stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour. Beat with a spoon or an electric mixer until smooth.
2. Gradually stir in 11/2 cups flour, keeping the dough smooth. If the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough. Cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.
3. Heat oven to 350 degrees. Divide the raised dough in half. On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12-by-8-inch rectangle. Spread 2 tablespoons of the soft butter over the top of the dough. Sprinkle with brown sugar and cinnamon. Beginning on the long side, roll up tightly, jelly-roll fashion. Repeat with remaining dough.
4. Cut the dough into 2-inch slices. Place on greased and floured baking sheets. Let the dough rise (in a warm place) until doubled in bulk, about 45 minutes.
5. Bake in the oven for 12 to 15 minutes, or until golden brown. Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
6. Top rolls with a sugar glaze immediately, if desired. Serve warm or at room temperature.
POWDERED SUGAR ICING
Makes 1/2 cup
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon milk, plus additional as needed
1. Combine sugar, vanilla and 1 tablespoon milk in a small bowl. Stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.
Warm, soft, gooey, sweet, yummy, delicious, and best of all, HOMEMADE.
Now, they werent exactly Chicago's Ann Sather's cinnamon rolls. They were quite small compared to Ann Sather's because I was too impatient to let the dough rise. But dang, I make a good cinnamon roll.
Quick FYI: Research shows that the smell of baking cinnamon turns men on the most http://bit.ly/b1qgAR Oo honey, I'll make cinnamon rolls any time you want me to ;P
Here are some photos of my cinnamon roll making.
Made my own icing
Out of the oven
The final product
Love. Yum.
Friday, June 24, 2011
Appreciation for your Food
In my normal time (when Im not blogging), I study marine science and biology. So whenever I go out to eat with friends and I order a seafood dish, my friends always ask,
"Why do you eat fish? Arent you like a "fish-hugger"?"
I always shoot back at them and say,
"Really?" as I shove a piece of fish down my throat.
Im sorry but as much as I love studying fish and seafood, I also love eating it.
Why, a perfect example of this is exactly what is happening this summer. I am studying the bay scallop population here on Nantucket (I wont get into the nitty-gritty of it. It takes too long) and ever since Ive been studying them, I have been just craving to eat a scallop, which recently has been fulfilled.
Another example is back in college during lab class; when I would dissect an animal for class, I tend to get hungry. Then right after lab class, I head straight to the cafeteria.
You're probably thinking: wow, you're disgusting and pitiful.
All my vegetarian and vegan friends out there are probably hating me to forever.
But here is how I think of it: You have a better appreciation for your food and your meal if you kill it yourself. You work for your food.
The other day, I went out to eat with a friend because I was too lazy to cook. I had lobster and my friend gave me a piece of her scallops (because you know, I research them and all).
Now this lobster wasnt all ready prepared to be eaten with merely a fork.
I had to tear into this baby. And it felt great. I felt all primal like way back when, when our early Homo sapiens/erectus ancestors didnt have tools and had to hunt for their food. Yea, that way.
See, I wouldnt appreciate my food if it was prepared for me poorly; actually I would be pretty upset.
So I love food, especially seafood, when I catch it myself or rip into it myself. I appreciate it a lot more.
Moral of the story here is yes, I study marine animals and yes, I eat them but I appreciate it a lot more if it was caught by me, killed by me, prepared by me, or ripped into by me.
"Why do you eat fish? Arent you like a "fish-hugger"?"
I always shoot back at them and say,
"Really?" as I shove a piece of fish down my throat.
Im sorry but as much as I love studying fish and seafood, I also love eating it.
Why, a perfect example of this is exactly what is happening this summer. I am studying the bay scallop population here on Nantucket (I wont get into the nitty-gritty of it. It takes too long) and ever since Ive been studying them, I have been just craving to eat a scallop, which recently has been fulfilled.
Another example is back in college during lab class; when I would dissect an animal for class, I tend to get hungry. Then right after lab class, I head straight to the cafeteria.
You're probably thinking: wow, you're disgusting and pitiful.
All my vegetarian and vegan friends out there are probably hating me to forever.
But here is how I think of it: You have a better appreciation for your food and your meal if you kill it yourself. You work for your food.
The other day, I went out to eat with a friend because I was too lazy to cook. I had lobster and my friend gave me a piece of her scallops (because you know, I research them and all).
Now this lobster wasnt all ready prepared to be eaten with merely a fork.
Check out this carnage.
See, I wouldnt appreciate my food if it was prepared for me poorly; actually I would be pretty upset.
So I love food, especially seafood, when I catch it myself or rip into it myself. I appreciate it a lot more.
Moral of the story here is yes, I study marine animals and yes, I eat them but I appreciate it a lot more if it was caught by me, killed by me, prepared by me, or ripped into by me.
Sorry folks!!!!
Sorry that I havent updated in a long time. Ive been pretty busy with work, sight seeing, taking advantage all the things the island has to offer, and most importantly, planning my next food extravaganza.
But I will be back and ready with a whole new post.
Stay tuned....
But I will be back and ready with a whole new post.
Stay tuned....
Saturday, May 21, 2011
ACK Cooking Series : Chocolate Chip Muffins
Since I had some extra ingredients lying around and I was tired of eating turkey and cheese sandwiches for breakfast, had to give this recipe a shot.
I love chocolate chip muffins from Dunkin Donuts but since there are no Dunkin Donuts on Nantucket island, I wanted to make some. So I found a recipe on allrecipes.com, made sure to read the reviews on it, and adapted to my own.
Chocolate Chip Muffins
You'll Need:
How to Make It: >Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
>In a medium bowl, combine flour, sugar, baking powder, chocolate chips, and salt; mix well.
>In another small bowl, combine milk, oil, vanilla, and egg; blend well.
>Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
>Fill cups 2/3 full into muffin pan.
>Sprinkle tops of muffins before baking with a combination of an extra 3 tablespoons sugar and 2 tablespoon brown sugar (optional)
>Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Adapted from http://allrecipes.com/Recipe/Chocolate-Chip-Muffins/Detail.aspx
Also because I made so many for one person to eat (and trust me, these muffins are filling), I froze the extras. Then whenever I wanted to eat one, Id reheat them in the microwave for 30 sec to a minute and it was be good as if they were fresh from the oven.
I love chocolate chip muffins from Dunkin Donuts but since there are no Dunkin Donuts on Nantucket island, I wanted to make some. So I found a recipe on allrecipes.com, made sure to read the reviews on it, and adapted to my own.
Chocolate Chip Muffins
You'll Need:
2 cups all-purpose flour
1 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 egg
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla essence
3/4 cup mini semi-sweet chocolate chips
3/4 cup mini semi-sweet chocolate chips
How to Make It:
>In a medium bowl, combine flour, sugar, baking powder, chocolate chips, and salt; mix well.
>In another small bowl, combine milk, oil, vanilla, and egg; blend well.
>Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
>Fill cups 2/3 full into muffin pan.
>Sprinkle tops of muffins before baking with a combination of an extra 3 tablespoons sugar and 2 tablespoon brown sugar (optional)
>Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Also because I made so many for one person to eat (and trust me, these muffins are filling), I froze the extras. Then whenever I wanted to eat one, Id reheat them in the microwave for 30 sec to a minute and it was be good as if they were fresh from the oven.
Friday, May 13, 2011
ACK Cooking Series : Easy Chicken Bake
So I am currently on Nantucket (or code name ACK), a quaint 14-mile-length island off the coast of Massachusetts. It is an awesome and beautiful place... when it's not raining. Monday I left 70F and sunny New York City for 50F and windy. Boo. But I really do love the people here, the quaint shops, the beaches, and the scenery. So I hope the weather gets better! Cross fingers. But Im pretty ecstatic that I will be here for the entire summer :) That means Ill be doing a lot of cooking :D
So anyway, because it was ridiculously cold I wanted to try to cook something warm and comforting.
Stove Top Easy Chicken Bake
You'll Need:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
So anyway, because it was ridiculously cold I wanted to try to cook something warm and comforting.
Stove Top Easy Chicken Bake
You'll Need:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
How to Make It:
How to Make It:
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
BAKE 30 min. or until chicken is done.
Adapted from Kraft Foods Stove Top Stuffing
It was a good recipe. It was sorta tad too creamy for me and hence a little bland. If I was to change one thing, I would maybe add more spice, garlic powder, pepper? I dont know.
But overall, I love cooking :)
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
BAKE 30 min. or until chicken is done.
Adapted from Kraft Foods Stove Top Stuffing
It was a good recipe. It was sorta tad too creamy for me and hence a little bland. If I was to change one thing, I would maybe add more spice, garlic powder, pepper? I dont know.
But overall, I love cooking :)
Friday, May 6, 2011
Vietnamese food vs. Chinese food
While giving a friend a tour around New York City, I was asked the question, "What is the difference between Vietnamese food and Chinese food?"
Good question. Vietnamese and Chinese are both Asian right?
Well, even though it may seem that there isnt a big gap between the two, (people who speak Chinese work at Vietnamese restaurants, right? And there are also Vietnamese people who can speak Chinese (with the exception of my downstairs neighbor's wife..)) there is a huge difference. And there are definitely some restaurants that there are people who speak Vietnamese, those are the good restaurants.
Speaking of languages, there are people who can speak both Vietnamese and Chinese. One of my good friend's dad is this way. But let's go back to food.
I think Viet food has a more fresher taste. Whenever you order a Viet dish, there is usually a hint of mint or cilantro or lemon and those ingredients adds a lighter taste and feel to it. Heavier ingredients like meats are usually cut very thin but still packs quite a flavor. On the other hand, Chinese food is usually has a thick handed of sauce and the meats are kind of big and has a bit of bulk.
The country of Vietnam is a warm place surrounded by mostly water, they are big on fishing and lighter island flavors.
China is a big country both has very warm places and cold places. Most of China is mountainous and inland and those areas are colder in climate hence heavier and thicker meats and sauces are essential.
At least that's how I think of it.
I thought about this while eating Viet food for lunch at Pho Hoai (8616 4th Ave, Brooklyn, NY 11209) with another good friend of mine. Sporadically, I was like "wait, let me take pictures of the food we're about to eat and post it on my blog." Haha.
Cha Gio Vietnamese spring roll. Note the mint off to the side.
Com Ga Nuong Grilled chicken with rice. Off to the corner, is an orange liquid that is fish sauce. Many people think its smelly but I dont know; it has a nice taste to it like a sweet and sour taste, and I like it. Also note the cucumber off to the side for freshness.
Bánh mì Vietnamese sandwich. It comes in many variations but it's basically a baguette with thinly sliced pickled carrots, cucumbers, cilantro, chili peppers, pâté, mayonnaise and Vietnamese sausage.
Oh, I forgot to also add that Pho is big on the Vietnamese menu. Phở is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes noodles made from rice (vermicelli) and is often served with Vietnamese basil, mint, lime, bean sprouts that are added to the soup by the diner. The fun part of it is that the beef usually comes to you rare so you have to submerge it in the hot soup and cook it from there. It is quite delicious; it's just that my friend and I didnt order it at the time.
Good question. Vietnamese and Chinese are both Asian right?
Well, even though it may seem that there isnt a big gap between the two, (people who speak Chinese work at Vietnamese restaurants, right? And there are also Vietnamese people who can speak Chinese (with the exception of my downstairs neighbor's wife..)) there is a huge difference. And there are definitely some restaurants that there are people who speak Vietnamese, those are the good restaurants.
Speaking of languages, there are people who can speak both Vietnamese and Chinese. One of my good friend's dad is this way. But let's go back to food.
I think Viet food has a more fresher taste. Whenever you order a Viet dish, there is usually a hint of mint or cilantro or lemon and those ingredients adds a lighter taste and feel to it. Heavier ingredients like meats are usually cut very thin but still packs quite a flavor. On the other hand, Chinese food is usually has a thick handed of sauce and the meats are kind of big and has a bit of bulk.
The country of Vietnam is a warm place surrounded by mostly water, they are big on fishing and lighter island flavors.
China is a big country both has very warm places and cold places. Most of China is mountainous and inland and those areas are colder in climate hence heavier and thicker meats and sauces are essential.
At least that's how I think of it.
I thought about this while eating Viet food for lunch at Pho Hoai (8616 4th Ave, Brooklyn, NY 11209) with another good friend of mine. Sporadically, I was like "wait, let me take pictures of the food we're about to eat and post it on my blog." Haha.
Cha Gio Vietnamese spring roll. Note the mint off to the side.
Com Ga Nuong Grilled chicken with rice. Off to the corner, is an orange liquid that is fish sauce. Many people think its smelly but I dont know; it has a nice taste to it like a sweet and sour taste, and I like it. Also note the cucumber off to the side for freshness.
Bánh mì Vietnamese sandwich. It comes in many variations but it's basically a baguette with thinly sliced pickled carrots, cucumbers, cilantro, chili peppers, pâté, mayonnaise and Vietnamese sausage.
Oh, I forgot to also add that Pho is big on the Vietnamese menu. Phở is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes noodles made from rice (vermicelli) and is often served with Vietnamese basil, mint, lime, bean sprouts that are added to the soup by the diner. The fun part of it is that the beef usually comes to you rare so you have to submerge it in the hot soup and cook it from there. It is quite delicious; it's just that my friend and I didnt order it at the time.
Saturday, April 30, 2011
Eating like a true Parisian (Pt 3)
Okay, this is the last part to my collection of French Parisian foods.
On our last full day of Paris, France, we decided to have a full-fledged, three-course, fancy French Parisian dinner.
While walking around Paris, we encountered this place called "La Bistrot du 7"
First course, Appetizers
My sister had the foie gras. Like we havent had enough of it already...
I had some fish (maybe it was raw or chilled) with sauteed potatoes.
No french meal is complete unless you have wine.
Second course, Entrees.
I had duck with sauteed potatoes. My sister had some sort of stuffed sausage thing.
Third course, dessert. I had the Chocolate Charlotte. Didnt know what it was; all I knew that it had chocolate and it was gooood.
My sister had the Creme Burlee.
Paris was awesome. Other than the food, the city has a lot great artwork and history. I recommend anyone who is looking for a European adventure to make Paris, France one of their stops.
On our last full day of Paris, France, we decided to have a full-fledged, three-course, fancy French Parisian dinner.
While walking around Paris, we encountered this place called "La Bistrot du 7"
I had duck with sauteed potatoes. My sister had some sort of stuffed sausage thing.
Paris was awesome. Other than the food, the city has a lot great artwork and history. I recommend anyone who is looking for a European adventure to make Paris, France one of their stops.
Thursday, April 21, 2011
Eating like a true Parisian (Pt 2)
Here's the second part of my collection of Parisian meals.
We realized eating out costs a lot, so we were just as content to go out to the local supermarket and buy a baguette and condiments that would go well with it.
Foie Gras is soo good. Apparently it's illegal to sell in some parts of the world.
More to come!!!
We visited the local supermarket quite frequently
Fancy snack time! Laudree Cafe.
More to come!!!
Monday, April 18, 2011
Eating like a true Parisian (Pt 1)
While cleaning and sorting my photos on my computer, I encountered photos my sister and I took during our trip to Paris, France a few years ago. Looking through the photos, I noticed we took a lot of food photos. Haha good food memories. I would like to share it with you guys.
This is going to have to be in a couple of parts because there are a lot of photos.
First day in Paris and had omelets for dinner. Apparently they're super popular.
Crepes for snack
... and for dinner!
Macarons. A beautiful and delicious french delicacy and dessert.
'Dalloyau' is the place to be.
Yummm..
Lunch at this cafe called Angelina. Super fancy and super good. Very close to the Musee du Louvre.
My sister had ratatouille. Delish!
And there is always room for dessert. My sister had some almond dessert. It was good.
A Chocolate Eclair done right. Omygosh food-gasm.
More to come!!!
This is going to have to be in a couple of parts because there are a lot of photos.
'Dalloyau' is the place to be.
A Chocolate Eclair done right. Omygosh food-gasm.
More to come!!!
Sunday, April 10, 2011
Ice-Cream Truck!!!
It was such a beautiful day in the neighborhood today and was finally starting to get warmer in NYC. So you know what that means?? The ice-cream truck is back.
I loved the ice-cream truck as a kid and still do. The sing-song jingle coming from the speaker of the truck as it drives by and an ice-cream cone with rainbow sprinkles are the official symbols of the start of spring/ summer to me.
So when I saw the ice-cream go down the street, I literally speed-walked to it. I just had to get a cone for memories and for the start of spring/ summer. And since Im going to be traveling for the next few months and wont be in the city for the summer, I know I wont be having this for a while.
Vanilla/ Chocolate swirl with rainbow sprinkles, only $2! (Though sometimes if you buy ice-cream cone from a truck in Manhattan, it's like $4... O_o) Sitting on a park bench, eating ice-cream, and watching kids play (though some of the kids were watching me, a grown-up eat ice-cream, and getting jealous), it was perfectly awesome.
I loved the ice-cream truck as a kid and still do. The sing-song jingle coming from the speaker of the truck as it drives by and an ice-cream cone with rainbow sprinkles are the official symbols of the start of spring/ summer to me.
So when I saw the ice-cream go down the street, I literally speed-walked to it. I just had to get a cone for memories and for the start of spring/ summer. And since Im going to be traveling for the next few months and wont be in the city for the summer, I know I wont be having this for a while.
Vanilla/ Chocolate swirl with rainbow sprinkles, only $2! (Though sometimes if you buy ice-cream cone from a truck in Manhattan, it's like $4... O_o) Sitting on a park bench, eating ice-cream, and watching kids play (though some of the kids were watching me, a grown-up eat ice-cream, and getting jealous), it was perfectly awesome.
Yea, so what if it's too cold to eat ice-cream? (Notice the scarf) It's never too cold to eat ice-cream (or you're never too full to have ice-cream, as one of my friends would say.)
Friday, April 8, 2011
No Problem, mon.
I just had a Jamaican revival for my taste buds and it was great.
Back in college, I studied-abroad in Jamaica (studying tropical marine ecology, swimming, catching fish, sun-bathing. Pretty cool huh? But I digress) and I absolutely loved the food there. Jerk chicken, curry goat, red snapper, akee fruit (a fruit that is toxic to eat raw but when cooked looks like scrambled eggs), rice and beans, festival (fried dough), all good stuff.
This picture was taken during my study-abroad trip to Jamaica. I think the place we ate at was called, The Ultimate Jerk. Good food memories.
Recently I thought about this recollected memory and then started to have a craving for Jamaican food. But living in New York City I wondered where can I find some good Jamaican food. Good ol' trusty Yelp.com was there to help and looked up this place called, the Islands, to satisfy this curious craving.
The place was literally a hole in the wall. I guess it wasnt open or something but the place was small and cramped. There were also lots of boxes around and the chairs were up so I think they were restocking their food or something but the chef in the kitchen cooking away and said the place was open. I asked him if it was possible to make a combination plate of Jerk Chicken and Curry Goat with rice and beans and he was gladly able to do it. I also made small talk with him about my trip to Jamaica and how I loved food and etc. He was quite impressed that I know about the famous different foods of Jamaica. Overall, he had great Jamaican hospitality and gave me lots of food. $12 for a custom-made plate wasnt really a bad deal at all.
I must say it didnt compare to what I had in Jamaica but it was close. The jerk chicken had a lot of great spices and the meat fell off the bone. The curry goat was good too; lots of sauce and the goat was nice and soft and immediately fell off the bone. The vegetable, ehh I wasnt too crazy for; it just tasted like boiled mush. The rice and beans was good too so no complaints there. Regardless, food not cooked in its native country cant compare to food that is cooked in its native country. But it was good food.
But this was the result so I must have enjoyed it. I was also incredibly hungry. Hurray for left-overs.
So my quest continues to find Jamaican food that is close and on par with actual Jamaican food. But it was good to bring back good memories of good food and good times in Jamaica.
If you're ever in Jamaica, the "Ultimate Jerk Centre" is located along the main road between Ocho Rios and Montego Bay. http://ultimatejerkcentre.com/index.html
But if you want a closer location, "The Islands" is at 803 Washington Ave (between Sterling Pl & St Johns Pl) Brooklyn, NY 11238 (very close to the Brooklyn Museum)
Back in college, I studied-abroad in Jamaica (studying tropical marine ecology, swimming, catching fish, sun-bathing. Pretty cool huh? But I digress) and I absolutely loved the food there. Jerk chicken, curry goat, red snapper, akee fruit (a fruit that is toxic to eat raw but when cooked looks like scrambled eggs), rice and beans, festival (fried dough), all good stuff.
Recently I thought about this recollected memory and then started to have a craving for Jamaican food. But living in New York City I wondered where can I find some good Jamaican food. Good ol' trusty Yelp.com was there to help and looked up this place called, the Islands, to satisfy this curious craving.
The place was literally a hole in the wall. I guess it wasnt open or something but the place was small and cramped. There were also lots of boxes around and the chairs were up so I think they were restocking their food or something but the chef in the kitchen cooking away and said the place was open. I asked him if it was possible to make a combination plate of Jerk Chicken and Curry Goat with rice and beans and he was gladly able to do it. I also made small talk with him about my trip to Jamaica and how I loved food and etc. He was quite impressed that I know about the famous different foods of Jamaica. Overall, he had great Jamaican hospitality and gave me lots of food. $12 for a custom-made plate wasnt really a bad deal at all.
I must say it didnt compare to what I had in Jamaica but it was close. The jerk chicken had a lot of great spices and the meat fell off the bone. The curry goat was good too; lots of sauce and the goat was nice and soft and immediately fell off the bone. The vegetable, ehh I wasnt too crazy for; it just tasted like boiled mush. The rice and beans was good too so no complaints there. Regardless, food not cooked in its native country cant compare to food that is cooked in its native country. But it was good food.
But this was the result so I must have enjoyed it. I was also incredibly hungry. Hurray for left-overs.
So my quest continues to find Jamaican food that is close and on par with actual Jamaican food. But it was good to bring back good memories of good food and good times in Jamaica.
If you're ever in Jamaica, the "Ultimate Jerk Centre" is located along the main road between Ocho Rios and Montego Bay. http://ultimatejerkcentre.com/index.html
But if you want a closer location, "The Islands" is at 803 Washington Ave (between Sterling Pl & St Johns Pl) Brooklyn, NY 11238 (very close to the Brooklyn Museum)
Saturday, April 2, 2011
I can cook too: Lasagna Rolls
So you know I eat a lot at a lot of different places but did you know I also cook?
I love cooking. I find it therapeutic and relaxing; I can always de-stress when I cook. So I decided Im going to post recipes onto this blog and pass on the knowledge.
I cooked this recipe a while a back. I didnt have nutmeg at the time so I opted it out but it was still delicious and the great part of it was that it was a lot healthier than regular lasagna that you would get at like an Olive Garden or something.
Lasagna Rolls
(Yea I cooked that; impressed?)
You'll Need:
10-12 long, thin lasagna noodles (about 6 oz)
6 oz Italian-style chicken or turkey sausage, casings removed
1 bag frozen spinach, thawed
1/4 tsp red pepper flakes
Pinch of nutmeg
Salt and black pepper to taste
1 cup low-fat ricotta cheese
2 cups bottled marinara
3/4 cup shredded low-fat mozzarella
How to Make It:
*Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (usually about 30 seconds to a minute less than the package instructions recommend). Drain and toss with just enough oil to coat (to keep them from sticking).
*While the pasta cooks, brown the sausage in a large saute pan over medium heat until cooked through. Add the spinach, pepper flakes, and nutmeg and cook until the spinach is warmed through. Season with salt and pepper. Remove from heat and let cool slightly. Combine with the ricotta in a large mixing bowl.
*Preheat the oven to 400F. Spread a thin layer of the marinara on the bottom of a 13" x 9" baking dish. Lay out the noodles on a cutting board and cut each in half cross-wise. Working one strip at a time, place a large spoonful of the spinach-ricotta mixture at the end of the noodle, then roll into a tight package (but not too tight or the filling will squeeze out). Continue until you've run out of the ricotta-spinach mixture, about 20 lasagna rolls. Place the rolls in the pan as you complete each one.
*Top the lasagna rolls with the remaining marinara, then with the mozzarella. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese and sauce are bubbling.
Recipe from "Cook This, Not That! Easy & Awesome 350-Calorie Meals" by David Zinczenko and Matt Goulding
I love cooking. I find it therapeutic and relaxing; I can always de-stress when I cook. So I decided Im going to post recipes onto this blog and pass on the knowledge.
I cooked this recipe a while a back. I didnt have nutmeg at the time so I opted it out but it was still delicious and the great part of it was that it was a lot healthier than regular lasagna that you would get at like an Olive Garden or something.
Lasagna Rolls
You'll Need:
10-12 long, thin lasagna noodles (about 6 oz)
6 oz Italian-style chicken or turkey sausage, casings removed
1 bag frozen spinach, thawed
1/4 tsp red pepper flakes
Pinch of nutmeg
Salt and black pepper to taste
1 cup low-fat ricotta cheese
2 cups bottled marinara
3/4 cup shredded low-fat mozzarella
How to Make It:
*Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (usually about 30 seconds to a minute less than the package instructions recommend). Drain and toss with just enough oil to coat (to keep them from sticking).
*While the pasta cooks, brown the sausage in a large saute pan over medium heat until cooked through. Add the spinach, pepper flakes, and nutmeg and cook until the spinach is warmed through. Season with salt and pepper. Remove from heat and let cool slightly. Combine with the ricotta in a large mixing bowl.
*Preheat the oven to 400F. Spread a thin layer of the marinara on the bottom of a 13" x 9" baking dish. Lay out the noodles on a cutting board and cut each in half cross-wise. Working one strip at a time, place a large spoonful of the spinach-ricotta mixture at the end of the noodle, then roll into a tight package (but not too tight or the filling will squeeze out). Continue until you've run out of the ricotta-spinach mixture, about 20 lasagna rolls. Place the rolls in the pan as you complete each one.
*Top the lasagna rolls with the remaining marinara, then with the mozzarella. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese and sauce are bubbling.
Recipe from "Cook This, Not That! Easy & Awesome 350-Calorie Meals" by David Zinczenko and Matt Goulding
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