Regan B's Profile
The Grappolo space in Chappaqua...
I walked by there today--windows are papered and there's work going on inside. The permit lists "Rob Roy" as the owner of the permit. Anyone know what's going in there?
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Grappolo
76 King St, Chappaqua, NY 10514
Old Stone Trattoria in Chappaqua
I love this place. You have to order the rectangular "Grandma's" pies, not the regular, round ones if you want good pizza. If you order right, you'll be very happy. Chicken parmesan is also very good. So is spaghetti and meatballs.
1920's Speakeasy Party - Need Heavy App Ideas
Also any classic oyster/clam app like oysters Rockefeller or clams casino would be great--also easy to make in batches for a party as long as everything's prepped.
1920's Speakeasy Party - Need Heavy App Ideas
There was a great recipe for Liptauer dip/spread in the NY Times a few years back that goes well with vodka. It's the wrong era, but still retro and cool. Definitely a conversation starter! http://www.nytimes.com/2005/01/26/dining/26pair.html
Best Beef Stroganoff in NYC or the boroughs?
Where can I find outstanding "classic" beef stroganoff? (I know there's a lot of debate about authenticity here?) Willing to travel to any borough. Help!
In search of new takes on classic dishes in NYC and boroughs.
These are all great! Keep 'em coming!
Help with "Vernors"
Try Bevmo. There's on on Van Ness and I know I've seen it there (albeit a few years ago.) I'm sure if you call in advance, they can get it in stock if they don't have it now.
In search of new takes on classic dishes in NYC and boroughs.
CHOW's researching a new video series about chefs/cooks who are doing interesting spins on classic dishes. As an example, the fried-chicken craze of late comes to mind, but we can also go crazier. What have you seen out there lately that I should check out?
Bubby's Burritos in Red Hook (not brooklyn)
When does Bubby's open for the season? I need my fix.
Anything new at the Greenmarket?
Now that I live out of the city, my local farmers' market doesn't open until the end of May. I was thinking of coming in on Saturday morning to shop at Union Square. Has anyone been and is any spring produce coming in yet?
World's best products?
Frank's RedHot
Pickapeppa sauce
Lea and Perrin's Worcestershire
Angostura bitters
Cafe Fanny granola
Frankie's 457 Spuntino olive oil
RW Knudsen Simply Concord Grape Juice
Koon Chun Chinese black vinegar
Nabisco Famous chocolate wafers
Bubby's pickles
pork cheek help
I wouldn't use wine at all, but rather a mixture of hard cider (or regular apple cider) and chicken stock. Sear the cheeks, sweat the veg, then delgaze with the cider. Add the cheeks back, some thyme sprigs, and add a little stock to cover--not much, they don't need to be swimming. Cover the pan and braise them. When they are done, strain the cooking liquid and reduce it to a sauce by simmering it uncovered, and finish with butter or a tiny bit of cream or creme fraiche and a little cider vinegar or lemon juice.
Serve with roasted root veggies and apples and some egg noodles or spaetzle.
summer rolls in chelsea
Must have a nice summery salad-style rice paper roll for lunch today. Where can I find it in West Chelsea/ Flatiron?
need help with vegan cupcake recipe please!
OMG! You MUST try this recipe. It's fantastic and is from the Post Punk Kitchen Cookbook:
http://www.chow.com/recipes/10794
All the variations are great too!
Notable names in cooking show history?
I really miss the Two Fat Ladies, which used to be on Food Network before they were producing their own shows. I'm still waiting for that show to come out on DVD. Now one of the 'ladies' has passed on.
Also, Great Chefs, Great Cities and Great Chefs of the World were extremely inspiring to me as a kid--they're a far cry from the chef-lebrity personalities that are on TV now.
Camping advice...PLEASE!!!!!
Well, if you're "car camping" and not hiking a trail and camping along the way (and therefore packing light), here are some fun suggestions for recipes. I especially recommend the strawberry shortcake on a stick and the boozy campfire cheese!
http://www.chow.com/stories/10562
I also recommend bringing along some good quality boxed wine.
asian BBQ side salad ideas needed
Try an easy Asian-Sesame Cucumber Salad: http://www.chow.com/recipes/10537
or Minted Rice with Tomato and Sprouted Beans: http://www.chow.com/recipes/10109
And while it doesn't have Asian flavors, this grilled corn is always a favorite:
http://www.chow.com/recipes/10922
Pomegranate Molasses - Really Delicious!
Ok, I'll admit it. It works well on a gourmet snow cone! Also, it's great in muhummara--the mediterranean walnut and red pepper spread/dip.
How do you like your homemade veggie burger?
There's several different camps: nutty, starchy with rice and beans, full of veggies. How do you like yours?
What's the best veggie burger in the Bay area?
I'm looking for the best (made in-house) veggie burger in the Bay area. No gussied up Gardenburgers or Boca burgers allowed. I'm talking from scratch!
Your favourite thing to do with artichokes...?
Fry artichoke hearts (or split baby artichokes) in good olive oil and sprinkle them with sea salt and a squeeze of lemon.
Also, blackened artichoke hearts are fabulous. There's this great Marcella Hazan recipe in which she blackens artichokes by letting them blister in an olive-oil napped pan and then tops them with fresh mozzarella. Heavenly!
Does everyone know how to "turn" artichokes? (Removing the leaves before cooking, leaving only the heart and stem?) It's a revelation!
How to clean a fine mesh chinois?
I put mine in the diswasher all the time. It works really well.
Two NY Hounds in May
Please check out Brick, one of SF's most talented and underrated kitchens. DON'T skip dessert--the pastry chef is awesome. If you go in a small group, sit in the kitchen area at the counter, it's really pleasant.
You can take a (long-ish) walk there from Union Square.
inexpensive meals worthy of dinner party
I love to challenge myself to see how little I can spend when I entertain. Start with a "signature cocktail" to serve your guests. It can be anything--whatever's on hand. I like to mix concord grape juice with gin and bitters for a "concord grape martini." It's sets the "dinner-party mood" but won't set you back much if you're easy on the liquor.
Soups are a great budget-conscious first course and rate high on the elegance meter. Both these will literally only cost a few bucks.
Creamless cauliflower soup: http://www.chow.com/recipes/10850 (if parsnips are hard to find, just do all cauliflower).
Celery soup: http://www.chow.com/recipes/10759
For a main course, go with low-cost items that will feed a crowd. If you want meat, get economical cuts like tri-tip http://www.chow.com/recipes/10775 or chicken leg quarters.
Of course, you can NEVER go wrong with either of these roasted chickens served mashed potatoes or roasted veggies:
http://www.chow.com/recipes/10063
http://www.chow.com/recipes/10625
Otherwise, pasta is a no-brainer: http://www.chow.com/recipes/10446
Finally, you can always stick to a vegetarian meal. This gumbo z'herbes can be made with whatever cooking greens or vegetable tops you can find, while the other ingredients are cheap; serve it with plain white rice. http://www.chow.com/recipes/10906 (People love this one)!
good luck!
Should I rinse meat?
You only need to rinse meat if you are:
a) Going to grind hamburger meat yourself--E.coli, when on the outside of meat, is killed by cooking (heat) but if you grind it up, what was the outside is now the inside. E.coli comes from feces which can contaminate meat during slaughter, so it's really only a problem on the outside of raw meat and in ground meat (which is often not cooked enough in the center to kill the bacteria.)
or
b) have pieces of bone-in meat that were cut with a bonesaw and might have tiny particles of bone on them like oxtails, osso buco, etc.
Otherwise, cooking will kill any bacteria.
I also will usually rinse chickens inside and out just because they're often pretty wet and usually have some blood on them. You won't be spreading e.coli--which is an uncommon contaminant in chickens.
I usually rinse vacuum-packed meats too, since the "purge," or liquid released is pretty sticky, unsavory stuff.
Please help me I.D. this herb (moved from Home Cooking)
Are they pictured here?
http://www.chow.com/ingredients/160
Mark Bittman Bites *and* Sucks
When serrano chiles ripen fully, they are, in fact, red. Green bell pepper and jalapenos also turn redder when they ripen.
