Adrienne's Profile

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Fresh Juniper Berries in Manhattan?

I don't know how generalizable this information is to others' intentions, but I used the ones whole foods has to make gin flavored gelato and they were perfect.

Dec 30, 2011
Adrienne in Manhattan

Looking for a good quality not break the bank meal near the TIme Warner Center

Ma peche. It is south and east and definitely you can eat well for that budget.

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Ma Peche
15 W 56th St, New York, NY 10019

Dec 30, 2011
Adrienne in Manhattan

So, can I put the whole ice cream machine in the freezer while it's running?

I have a cheap ice cream machine and I've found that the entire texture issue is immediately resolved when I just freeze the bucket longer. AT LEAST 3 or 4 days in the freezer, and then it spins on my counter for 30 minutes and the texture is perfect. I think you have to *start* with the bucket really cold to get the right texture, so putting it in the freezer afterwards would be insufficient.

Dec 30, 2011
Adrienne in Home Cooking

arctic char in place of salmon

I always use char instead of salmon when it's available. I prefer cooking with it because it tastes very similar but seems to smell less. I have substituted it many times and never had complaints. I would change anything in comparison to a similar cut of salmon.

Dec 24, 2011
Adrienne in Home Cooking

I need ideas for a PINK cake---can you help?

All of the ideas here sound great for flavoring. For coloring, I would suggest using beet juice -- I collect mine right out of the can of sliced beets, and I use it in my devil's food cake along with cocoa for a sortof red tint (it's not bright red like commercial red velvet), and it actually adds a nice, subtly sweet flavor to the cake. I think that without the cocoa present a bit of beet juice could go a longer way in coloring the cake.

Dec 16, 2011
Adrienne in Home Cooking

Eggnog pudding?

Why not try making vanilla pudding but substituting (for all of the milk) the eggnog from the store that you would otherwise mix into liquor? Is that cheating? I think it would taste good and probably would work well. But if you want to do it all yourself without buying a packaged product, I think the main flavor of eggnog is vanilla plus nutmeg. I don't really think the liquor is a key part of the flavor. But if you want a liquor flavor, I would try adding just a little bit of brandy.

Dec 14, 2011
Adrienne in Home Cooking

'Jail/Prison' Themed Dinner Party

What if you did foods from famous prison movies? That way it would match the theme but wouldn't have to be real prison food, nor riffs on it...

examples --
The Green Mile -- Cornbread that Tom Hanks' wife makes
Cool hand luke - hardboiled eggs that he scarfs down
Shawshank - I don't remember much food but those ice-cold beers on the roof were unforgettable
There has to be something from Papillon that would give you an excuse to make something French! But also there's the coconut his friend passes him as 'extra food' in seclusion... or there's always serving bugs.
I feel like Shutter Island had a big dinner scene, but I don't remember what they ate... and Dead Man Walking could be a good excuse to make Louisiana style food (grits, crabboiled seafood or corn, red beans...)
Anyway if you like this idea, I'm sure others who are more into Movies than me could give better specific suggestions.

also check out these famous last meals --
http://www.lewrockwell.com/spl/famous...

Dec 14, 2011
Adrienne in Home Cooking

OK.... ok .. i'm giving it up, my secret way to cook polenta that is so easy you will do it again and again

I used your method, but I made the polenta in a skillet I had just roasted a chicken in, and I didn't wash it out in between, so the polenta came out a little saltier and fattier (just a little in the direction of grits, I guess) and it was fabulous. Then I randomly decided to mix Fage into it and it was SO delicious! Thanks for the method! I will be definitely trying this out when my skillet has other sauces leftover in it to make differently flavored baked creamy polentas!

Nov 29, 2011
Adrienne in Home Cooking

Pumpkin recipes (canned or fesh)

I'm so glad! Thanks for letting me know!

Nov 07, 2011
Adrienne in Home Cooking

We reserve the right to refuse service to anyone

For him to tell you that she technically could scrape together enough change for a cup of coffee is tantamount to "having money" is totally illogical. It is sad to hear that even at a starbucks (I mean, it's not fine dining) there is resistance to letting less fortunate people in, even when the product is paid for.

Sep 30, 2011
Adrienne in Not About Food

How to use leftover, flat ginger ale?

The pears can really be prepared however you like them -- definitely peel them, but whether you slice them into halves, slices, core them or not is totally optional. Obviously, the smaller pieces you make, the shorter the poaching time.

I honestly just submerge my pears in the liquid and boil. You want to keep them submerged, so depending on how much gingerale you have, you may want to add water, and depending on how much water you add, you may want to add sugar, but all of it is to taste (sorry!) The pears are ready when a fork slides easily into them.

My favorite way to serve these slightly sweet poached pears is "belle helene," or with vanilla ice cream and hot chocolate sauce, a shockingly good combination, but the pears are good alone too.

I'm sure others add other things to their poaching liquids, but mostly when I've used gingerale I haven't added anything to it.

Sep 07, 2011
Adrienne in Home Cooking

How to use leftover, flat ginger ale?

Poaching pears in gingerale is lovely and doesn't require any carbonation.

Sep 06, 2011
Adrienne in Home Cooking

Pumpkin recipes (canned or fesh)

This is something I sortof invented once trying to use up what I had on hand, that has evolved into something I find delicious...

Baked Pumpkin Gnocchi

Gnocchi ingredients:
16-oz whole-milk or part-skim ricotta cheese
1 large egg
1/2 cup freshly grated Parmesan cheese
salt, pepper, and nutmeg to taste
1 TB sugar
1 cup pureed pumpkin (canned)
1 1/2 cups all purpose flour

Topping:
Salt, pepper, sage, parmesan, butter

Mix all of the Gnocchi ingredients in a bowl with a fork
Boil a big pot of water
Take two big spoons and make 1 TB portions of dough, dropping them into the water as you go, going quickly and making only one layer of gnocchi in the pot
When they float, remove them into a baking dish and make another layer of gnocchi on the stove until all of the dough is used up

When all of the gnocchi are boiled and are sitting in the baking dish, add butter, sage and salt and stir. Then top with pepper and parmesan. Bake at 350 for about 15 minutes, or until the top is browned. Serve warm.

Sep 05, 2011
Adrienne in Home Cooking

Why don't I hear more about Joseph Leonard?

Hmmm.... My friend almost definitely had skate wing.... which she loved, and it was super meaty... I can't remember what kind of fish I had, maybe a bass or trout? but I remember that the sauce was slightly pineapply and there were little crispy ribbons over the top and that it was wonderful :)

Aug 26, 2011
Adrienne in Manhattan

Why don't I hear more about Joseph Leonard?

I loved Joseph Leonard too! We had 2 different fish dishes and both were fabulous -- perfectly crisped skin, lovely texture, really wonderful sauces, and we loved those brussels sprouts too -- I don't know what, some places just get less e-traffic, but they seemed to be doing well, there was a wait out the door when I went.

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Joseph Leonard
170 Waverly Pl, New York, NY 10014

Aug 26, 2011
Adrienne in Manhattan

On the First Match.com Date, Who Pays?

I'm female, and would always want things to come out even overall in a relationship. However, to me, if I'm on a first date and the other person offers to pay, that is code for "we'll see each other more times" (and therefore you can pay the next time!) If they don't pay, to me, that is code for "we should split it now because there will be no second date for you to get that tab." If someone didn't pay and then asked me out again, I'm not saying I wouldn't go, but I'd be really surprised they'd called.

Aug 22, 2011
Adrienne in Features

How many tries do you give a restaurant?

If I try a restaurant and the food falls short, I'm not going back.

However, if I try a 'young' restaurant and the food is good but the service is a mess, I will usually give them a second chance because I am still hoping they'll fix that. I might feel the same if a few dishes were excellent but others weren't. But just bad food? I would never give that a second chance.

Aug 17, 2011
Adrienne in General Topics

Eleven Madison Park Tasting Menu Review + Photos

I second us being grownups. It is obvious from the responses here that some people feel that a review of a comp'd meal is totally irrelevant, and others disagree. It seems to me like we can all make this decision for ourselves, and decide to try restaurants based on our own opinion of the credibility -- in fact, that's what's so special about this website, because over time you can actually get to "know" posters and whether you agree with them, like their recipes, etc., so you make your own choice about who to listen to. The idea that a comp'd meal is illegal to post here seems pretty silly.

I guess this comment will probably get censored.

Aug 16, 2011
Adrienne in Manhattan

Eleven Madison Park Tasting Menu Review + Photos

No disclosure? What are you referring to -- the blog post has a whole paragraph explaining the situation.

I do think that comping a testing menu because of a 4/5 donuts review seems excessive, but that's the restaurant's prerogative. She (OP) certainly seems to have been more than forthright about how this transpired.

Aug 16, 2011
Adrienne in Manhattan

The, Um, Breast Milk in the Fridge

Did I miss something? Why can't the bag just be opaque? MY lunch is in an opaque bag in my work fridge...

Aug 11, 2011
Adrienne in Features

Need some beach-themed appetizers...

It seems to beg for the "plate sand" all these restaurants are doing... I think whatever you make you should sprinkle with bread crumbs and call it sand!

Aug 07, 2011
Adrienne in Home Cooking

What to cook with cast iron skillet in oven?

I made a whole collection of cast iron recipes, some of which are for the oven -- and I look forward to trying out a lot of the recipes on this thread!

My cast iron skillet blog http://kelliskillet.wordpress.com/
Just baked items http://kelliskillet.wordpress.com/cat...

Aug 07, 2011
Adrienne in Home Cooking

Bananas and... 1st birthday cake

That sounds amazing! And beautiful :)

Aug 07, 2011
Adrienne in Home Cooking

Bananas and... 1st birthday cake

To me, banana goes really well with a strong vanilla flavor (like in bananas foster)... what about doing banana cake with layers of buttercream with a good strong hit of vanilla bean? topped with some slices of carmelized banana... and maybe some vanilla ice cream with it?

Aug 06, 2011
Adrienne in Home Cooking

Peanut Butter Frosting--recipe request and a question

It sounds like yours is definitely more tangy than mine. Mine is sweet and salty, so its the saltiness that balances the flavor, which for me goes really well with peanut, but I also just love a little salt in my sweets.

I make it in advance and refrigerate it, so maybe it started really cold from the fridge when I actually used it, but it didn't melt after quite a few hours at room temp.

Aug 06, 2011
Adrienne in Home Cooking

Peanut Butter Frosting--recipe request and a question

Peanut Butter Frosting:

½ cup (2 sticks) butter, softened
1 cup Peanut Butter
¼ cup milk
2 cups Powdered Sugar
A good sprinkling of sea salt

Just blend them them all together until delicious! I let the butter and PB soften for maybe 3 hours before blending by big wooden spoon, and I finished it off with a few seconds with the electric mixer. Really delicious.

Aug 06, 2011
Adrienne in Home Cooking

Summer Rolls

I've done that - I put dried sour cherries, bits of pistachio, gorgonzola and greens inside the rolls and served them with balsamic vinegar and oil and it was delicious and looked pretty funky...

Aug 05, 2011
Adrienne in Home Cooking

Eleven Madison Park Tasting Menu Review + Photos

I have an EMP res in 2 weeks and I've been trying to decide whether I want to go tasting vs 4 course. My main uncertainty really was that it seemed to me that the tasting menu would be way too much food for me and would leave me feeling disgusting the next day (when I have to be at work at 8 am. Yes, on a Sunday). But now that I've read this I feel like maybe the 4-course could actually be better.

Is there anyone here who's recently (since the menu change at least) done the 4-course who could say more about how that goes? Does it mean no little special touches at all? Any advice on what to order if we do go with that?

Thanks!

Aug 02, 2011
Adrienne in Manhattan

I loved Public!

I just wanted to post because although I have seen good reviews for Public here, it had been largely off my radar. I honestly only found it because a friend and I were joking around about eating kangaroo and I was googling kangaroo to be funny and I stumbled on their website and demanded someone go there with me to settle my curiosity. It turned out to be such a great meal I wanted to post here!

I started with a cocktail recommended by the waitress - a not at all overly sweet watermelon herb martini which was lovely, and then my friend and I agreed to share the whole meal because there were so many things we wanted to try. We did order the kangaroo (how could we not) which came in fairly thin, seared slices, over a felafel ball and with some tiny chopped pickles. It had the flavor of a game meat, with a slight smokiness to it, but the texture was softer than beef. Very unusual and tasty. The pickles were fabulous. The felafel was fine (could have been crunchier). Our other app was a kobe tongue, which came as two medallions, grilled I think, over a sauce that had crunchy chickpeas in it and carmelized onions. The tongue was the softest, most melting tongue I've experienced. For entrees we shared a lovely, light cod encrusted in polenta over a fresh corn and basil risotto which was also quite yummy and I think had huitlacoche in it, and a venison over "dumplings" which were more like pancakes but had a great chewy texture and a toastiness to them. Everything was delish - including a second cocktail I somehow ordered with a lemon or cucumber flavor to it, and we did something I've never done before: on the way out, we made a reservation to go back, next time for the Sunday dinner where they surprise you. I've certainly eaten at places I knew I wanted to return to immediately, but this is the first time that me and a dining companion both felt it so strongly for the same meal - but of course also we were both curious about how much more adventurous their Sunday menus could be!

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Public
210 Elizabeth Street, New York, NY 10012

Jul 31, 2011
Adrienne in Manhattan

Looking for recommendation for a restaurant for a date

If you are looking for a restaurant with table service that is appropriate for a first date close to your price point, I'd think either basic Italian, some Spanish or Asian food, but definitely not sushi. Good sushi with table service is going to be a lot more than 15 bucks (unless you mean 15 bucks per roll!)

The only sushi option I've tried in that area that would be in your price range is monster sushi https://www208.safesecureweb.com/cwal... but to be frank I don't think it's a good place to take a first date, because although the food was fine, the atmosphere is a little hokey-family-oriented and the chairs are a little plasticky and its just not the right mood.

My first thought was Lasagna - http://www.lasagnarestaurant.com/menu... their lasagnas run about $15 and they're huge, big enough for two to share a lasagna as an entree, as long as you order salads or something first. Their lasagna was tasty and gooey -might be a little messy, but that can sortof break the ice too.

A really good place just a little above your price point is El Cocotero http://www.cocotero-restaurant.com/menu/ -- their entrees are like 15-19, really yummy Venezuelan

I haven't been to this place but its one of my friends' favorite places, and its tapas which can be nice for a first date vibe - http://nymag.com/listings/restaurant/...

Farther north in Hell's Kitchen (which to me means the 30s-50s on the west side) I'd have more suggestions because I eat there more -- several good Thai places for example, Chanpen, Pure noodle shophouse, would be within your budget.

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Lasagna Ristorante
196 8th Ave, New York, NY 10011

Chanpen
761 9th Ave, New York, NY 10019

El Cocotero
228 W 18th St, New York, NY 10011

Monster Sushi
158 W 23rd St, New York, NY 10011

Pure Thai Cookhouse
766 9th Ave, New York, NY 10019

Jul 22, 2011
Adrienne in Manhattan