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Landmarc TWC vs Nougatine for breakfast - help

What have you liked/disliked about these two? Any breakfast dishes stand out? We'll be going with a medium/large group, including a young child, and need to pick one of these for an early brunch.

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Landmarc
179 West Broadway, New York, NY 10013

Nov 13, 2009
s_rk in Manhattan

Columbus Circle area breakfast/brunch

unfortunately a voce doesn't open early enough for our group (we need to be able to get a 10am res), but it does look great in general for the future.

Nov 12, 2009
s_rk in Manhattan

Columbus Circle area breakfast/brunch

Looking to eat not too far from MoMA this Sunday morning. Need a place that takes reservations. Choices right now are Nougatine, Landmarc (Time Warner), and Blue Ribbon. Any thoughts?

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Landmarc
10 Columbus Circle, New York, NY 10019

Nov 12, 2009
s_rk in Manhattan

Best Rugelach in NYC/ Tri State Area...Oy! I give up!

My grandparents used to buy the best chocolate rugelach from a bakery in/around Flatbush. They were definitely a pastry dough, with chocolate drizzled and hardened on top, with some powdered sugar. I have no idea what the bakery's name was, or if it's even still around. Any places in New York that make this kind of rugelach? They were deliciously flaky and crunchy - not soft and chewy like so many rugelach around now . . .

Aug 06, 2009
s_rk in Manhattan

flaky, crunchy rugelach?

My grandparents used to buy the best chocolate rugelach from a bakery in/around Flatbush. They were definitely a pastry dough, with chocolate drizzled and hardened on top, with some powdered sugar. I have no idea what the bakery's name was, or if it's even still around. Any places in New York that make this kind of rugelach? They were deliciously flaky and crunchy - not soft and chewy like so many rugelach around now . . .

Aug 06, 2009
s_rk in Manhattan

Coconut Farro Porridge with Mango

Do you need to presoak the farro before starting the recipe?

Jun 04, 2009
s_rk in Recipes

Winter Greens Soup WITHOUT GODDAMNED CHICKEN BROTH

do you use the stems and leaves of the chard and kale or just the leaves?

Jan 14, 2009
s_rk in Recipes

Winter Greens Soup

do you use the stems and leaves of the kale and chard or just the leaves?

Jan 14, 2009
s_rk in Recipes

help me enjoy salmon, recipes needed

from real simple magazine - my favorite salmon recipe . . .

Citrus Salmon with Watercress Salad

4 6-ounce salmon fillets, skin removed
2 bay leaves
1 medium pink grapefruit
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sugar
1/2 teaspoon kosher salt
1 cucumber, peeled, if desired, and thinly sliced
1 bunch watercress, trimmed
2 cups cooked white rice

Heat oven to 375° F.

Place the salmon in a glass baking dish. Add the bay leaves and enough water to reach halfway up the sides of the fillets. Bake until the salmon is the same color throughout and flakes easily, about 15 minutes. Transfer to a plate; let cool.

Meanwhile, working over a bowl, cut each grapefruit segment from its surrounding membranes. Squeeze the membranes to release any remaining juice. Add the vinegar, oil, sugar, and salt to the juice. Pour all but 1 tablespoon of the vinaigrette into a large resealable plastic bag. Add the salmon to the bag and refrigerate for at least 1 hour.

To serve, add the grapefruit segments, cucumber, and watercress to the reserved vinaigrette in the bowl and toss. Drain the salmon. Divide the rice among individual plates and top with the watercress salad and salmon.

Tip: To section a grapefruit, peel it, then use a sharp knife to cut between each section, close to the membrane. Remove the segments intact.

Yield: Makes 4 servings

Sep 12, 2008
s_rk in Home Cooking

Miso Paste

I made some of the Nobu style miso marinade a while back for the traditional black cod recipe, and stored the extra (unused, never touched the fish) in a jam type jar in the fridge. It's been a little over a year, and I totally forgot about it until now. Is there any chance it's still good? It was a mixture of white miso, mirin, sake, and sugar, heated together and then cooled . . .

Sep 12, 2008
s_rk in General Topics

Nobu-style Saikyo Miso - how long is it good for?

I made some of the Nobu style miso marinade a while back for the traditional black cod recipe, and stored the extra (unused, never touched the fish) in a jam type jar in the fridge. It's been a little over a year, and I totally forgot about it until now. I assume I should probably throw it out, but is there any chance it's still good?

Sep 12, 2008
s_rk in Home Cooking