As of today, we have 15,000 followers from around the world. That is roughly…
This is crazy-nuts-insane. Thank you for reading and sharing my food adventures. If you have any requests of food you want to see, tell me in my Ask box!
North River (East Village, Manhattan)
Hit up this very new spot with my best friend. The cocktails are super smooth, highly recommend the “Summer’s Set” if you can get it before they change the menu next season. We enjoyed house-made rolls with butter and Maldon salt, fish tacos, very mustardy deviled eggs and ham tea sandwiches.
The business with making the soft boiled eggs is not lazy at all, but what I did afterward was damn near lethargic. According to Matthew from SCRATCH Bread, you boil eggs for exactly 6 minutes and 15 seconds, then shock them in ice water for 2 minutes before peeling. It was the easiest time I’ve ever had with soft boiled eggs!
I brought a couple eggs to work and split them down the middle. Slathered on samplings of Empire Mayo (lime pickle and pizza flavor!) with a tiny dash of salt. Lazy little devils.
Grits from The Steel Cart (Dumbo, BK)
I finally got around to trying the grits because in my mind, no one could rival the ones at SCRATCH. But I was in a rush and The Steel Cart appears a couple blocks from my office. First of all, the size is a full pint tub loaded with butter. I added three cheese mix and lardons. Whatever butter they use is amazing. It was so heavy that I could only eat half the tub and all the toppings. Not as coarse as SCRATCH and not as oily (from the pesto that I usually get). Have you had it?
Nacho aftermath: Chilaquiles
Tortilla chips tossed in a cup of vegetarian chili and layered with queso, salsa, vegetables. Broiled until the cheese melted and topped with a pan of fried eggs. Have a little more chili and salsa at the ready for extra sauciness as you’re eating.
Nacho aftermath: tortilla soup.
We had a lot of leftovers after our SUPER NACHO BOWL. Besides making more nachos, you can make tortilla soup with added broth and vegetables. Cooked and shot by Jeff.
Guess what was for breakfast today!
Hash browns forever.
Cauliflower and gruyere gratin via Grub Street
In my effort to curtail cooking time, I prepared most of this dish the night before. I mandolined a cauliflower head and roasted the slices until they were golden brown. The sauce was pretty easy to do, but if you’re going to prepare, have more heavy cream on hand and reduce the final baking time because it will be a little drier the next day. All I had to do was boil the pasta and bake the whole thing together when company arrived!
And because you know I like to go my own way with recipes, I saved some of the prettier cauliflower slices and made a large tree design on top that I torched at the end. Super fun!
Photo by Sarah Levine