The Butterfly NYC

OK, I've been horrible about posting. Unlike pro-blogger Jen, I get too caught up in everything else. So it's fair to say something has to push me over the top in order to suddenly decide to post something.

This cute little place came up in a random search and I'm hooked - partly because the name of the place is my nickname for her, but mostly because the food shots literally made me salivate.  I mean – Coca-cola ice cream? Squash blossoms with mozzarella? I'm in!

Butterfly Patty Melt – diner food at it's highest

Needs no introduction

All kinds of appetizers

Does it even matter? Yum!

Coco-cola ice cream with caramel corn and cherries. Done.

The Butterfly

225 West Broadway

New York City 10013

646-692-4943

thebutterflynyc.com/

@TheButterflyNYC

Apricots

Apricots are an amazing fruit. Aside from looking pretty in a plain bowl presentation, you can use them for a wide range of accompaniments:

• Pit and cut the apricot into slices and put in a fresh leaf lettuce salad with goat cheese
• Chop finely with pistachios, red onion, some oil, vinegar and sugar for a great meat relish
• Chop and saute, then add soy sauce, sherry and a bit of brown sugar for a jam-like sauce
• Add with raisins to cranberry sauce for a light twist on the traditional turkey side
• Peel the skins and mash the flesh in a blender or food processor, add 1/2 package of unflavored gelatin and a bit of water then freeze into popsicles

Image from LiveStrong

Bobby Baker Chicken Revisited

Made this last night for dinner. Not a new dish - made it before - but seriously, you should try it :)

This time, I baked it - 30 minutes at 450°F - rather than broil. And I did it on a rack to drip out the extra fat, but the thighs stayed pretty juicy.

S'More Cupcakes

Do I actually need to say anything?

These are cool because you can make them in a number of different ways whether you use a mix or not.

What you need:
Graham crackers (I used a box of pre-crushed crumbs)
Butter
Dark chocolate
Dark chocolate cake mix
Eggs
Water
Oil
Mini marshmallows

Make a batch of the cake mix. Seriously, I never make a whole box - that's way too many for just 2 of us - so I usually make about 1/3. In a separate bowl, blend graham crackers with melted butter (about 1 tsp per 5 crackers) which will help hold it together. Carefully melt about 1/4 bar of chocolate (nuke it for 20 seconds then stir it until it's smooth).

Put cupcake papers into a tin. Distribute about 1-2 tsp of graham mix in the bottom, then drizzle a small spoon of melted chocolate over it - this will help hold it together. Pour cake batter in until cups are 2/3 full. Bake as normal but just slightly less (2 minutes) than recommended. Remove from oven and switch oven to broiler. Place 3-4 mini marshmallows on top and place under broil until they start to turn golden. When you pop them out, drop 1-2 squares of dark chocolate on the side.

Enjoy!

Brussel Sprout Salad

If you're like me, sometimes Brussel sprouts are just about the best vegetable out there. Something about the nutty flavor that, when cooked right, just melts in your mouth.

I was inspired by a recipe from Lauren of Perpetually Chic on Jen's blog called Fall Harvest Salad but I skipped the squash and romaine and just went for the full on sproutage (ok, yes, I made up that word). It's a hit. For you new cooks - just make sure you don't cook the Brussel sprouts for too long or they will get bitter very quickly. Try to find young, small sprouts since they are much more tender and soften easier.

Ingredients:
Brussel sprouts, trimmed**
Dried cherries (or cranberries - cherries are sweeter and softer)
Walnuts, crumbled
Blue cheese, crumbled
1/4 C Olive oil
Sea salt
3 Tbs High quality balsamic vinegar
2 Tbs Agave syrup

In a skillet over medium heat, saute the sprouts with about 1/2 Tbs butter and turn continuously until they just caramelize on the outside. Remove from heat and allow to cool (refrigerate them).

Mix the dressing - oil, salt, vinegar and agave - in a bowl with a whisk. Toss the sprouts, cherries and walnuts with the dressing, then put into a clean bowl and crumble the top with blue cheese (not shown in photo).

** For this I used 3 bags of the easy microwave ones but took them out of the bag since they were already trimmed. If the sprouts are large, halve them.

Bacon-Wrapped Potatoes

Got a party coming up and need some easy hors d'oeuvres? Try these little nuggets...use baby potatoes and wrap them in bacon! You can never go wrong with bacon, right? Even better, try adding different herbs or seasonings for unique flavors. Here I've used fresh rosemary sprigs but there's plenty of alternatives - sorrel, thyme, basil, cracked pepper. It's a superb comfort food in a tiny package!

Also, try different types of potatoes. In this batch there's a mix of red bliss and yukon gold but I'd bet some purple fingerlings would also work great because of the nutty flavor.

Ingredients:
2-3 lbs baby potatoes (no bigger than 1 1/4" diameter)
1 lb bacon
Short bamboo skewers or toothpicks (I cut some 6" skewers to about 2")
Rosemary sprigs (or some other herb)

Bring a large pot of water to boil. Don't salt it - the bacon will provide enough. Boil the potatoes until just past parboil stage (not fully cooked). Meanwhile, line a baking sheet or deep dish with foil (remember that the bacon grease will drip so have a catch lip). Bring oven to 375°F.

Remove and cool the potatoes in an ice bath. Carefully peel each potato, removing a strip about 1/2"-3/4" wide around it but not removing the entire peel.

Cut the strips of bacon in half. Wrap one half-slice around the potato snugly and then poke a skewer into it to secure. Place the pan into the oven and bake for 20-22 minutes until bacon is crisping.

Serve hot with garnish, enjoy the applause.

Fresh Raspberries

I had to share this shot just because the color looked so pretty.

Image by MadeForJen

Pumpkin Pie Cake with Vanilla Cream

Like many Americans, I love pumpkin pie. There is something incredibly soothing about the spicy taste, the smooth texture and the dollop of cream.  But there's also something about pumpkin cake or bread - the rich but dense texture with that pie-reminiscent taste.

Here's a twist on both - why not put the two together? Even better, this one is lactose-free!

Recipe:
1 12oz can pumpkin puree
1/2 C brown sugar
1-2 tsp ground cinnamon (depends how spicy you want it)
1/2 tsp ground nutmeg
1/2 C cake flour
1/2 tsp baking powder
2 eggs

Crust
1 1/2 C graham cracker crumbs
1/4 C granulated sugar
1/2 tsp ground cinnamon
6 Tbs butter, melted

Vanilla Cream
2 egg yolks
1/4 C granulated sugar
2 Tbs + 1/2 tsp cornstarch
3/4 C soy milk
1/2 tsp pure vanilla extract

Start with the vanilla cream since it will take at least an hour.  In a bowl, whisk the yolks until smooth. Separately in a saucepan, mix the sugar and cornstarch over medium heat, add the soy milk in a slow, steady stream. Cook until it begins to bubble and thicken.  Pour 1/3 of the mix into the eggs, whisk until smooth, then put the mix back into the saucepan and cook, stirring constantly, 3-5 more minutes until thick. Remove from heat and put into a ceramic bowl and chill covered for an hour.

Preheat oven to 400°F.  In a stainless steel bowl, beat the eggs then add the puree, brown sugar, spices, flour and baking powder and mix well. In a separate bowl, mix the crumbs, white sugar, cinnamon and butter until crumbly.

Grease a cupcake pan with butter or cooking spray and line the bottoms with parchment. Spoon enough pumpkin mix into each cup to fill 2/3 of the way. Fill the remainder with graham mix but not quite to the top, then pat down gently with your fingers.

Bake at 400°F for 15 minutes, then reduce temperature to 325°F for another 6 minutes. Remove from heat and cool. To remove, place the top of a cookie sheet down onto the open cups and flip over. Allow to cool completely.

Note: a quick "cheat" for vanilla cream - prepare a box of sugar-free, dairy-free, no-cook vanilla pudding mix according to directions but use only 3/4 of the milk. Whip 2 egg whites in a bowl and once peaked, blend the two together.

Review: Spasso

Spasso is a superb little Italian restaurant deep in the West Village. We stumbled on this place back in the summertime and just managed to hit the end of brunch but oh, are we glad we made it.

Brunch anywhere in NYC wouldn't be brunch without eggs (ok, really it wouldn't be brunch without cocktails but seeing as how neither Jen or I drink, that's not in the cards). Though not prominent on the menu, Spasso is no different. What caught us by surprise is literally how perfect the poached eggs were. Being a cook, poached eggs are somewhat of a "holy grail" of dishes which take an enormous amount of work to perfect, and even at a high-end restaurant, I've seen botched terribly. 

I'd really like to make my way back there so we can try out the pasta. I'm not a big crab eater but this orecchiette looks delicious.

Of course for me I had to have a skirt steak. I neglected to take a photo of it but needless to say - perfect also.

The place is bright and charming, if not just slightly too cozy like any Village eatery, but a comfortable level of noise, atmosphere and attitude.

Spasso
551 Hudson Street
New York, NY 10014
212.858.3838
spassonyc.com

Images by Spasso & Gilt

The Loving Spoon

This was so cute I had to share it. Some of the best gifts are the most personalized ones, and Jen surprised me last night with a cute gift - a loving spoon.

This creative piece came from Loving Spoon out of Canada. Here they engrave a personal note into the  bowl (that's the rounded part). The roughness is part of the allure.

Anyway, this is just leading up to Valentine's Day. Can't wait to get there :)

Brys + Edgewood Cake Kits

Now this is a great idea if you're on the "decoratively challenged" side (no judgment, it's not easy to make food cross the boundary between nice and spectacular).

These great cakes from Brys + Edgewood are actually kits and designed for the novice to make fantastic and beautiful cakes.

All the kits include everything you need to make the cake, including the pre-colored fondant, cake mix, disposable paper baking molds and instructions.

And for those of you guys still looking for a neat date idea...try baking! Think about it - you get to stay at home, you get to be the "creative genius" for the day, and you get to be around your woman for several hours!

And by the way - there's a special running on Gilt Taste through February 14th!

Enjoy!

Homemade Hash

I like comfort food. Who doesn't? Like everyone, I have my favorites, and near the top of that list (right next to potstickers and bacon) is corned beef hash. More specifically, homemade corned beef hash.

Hash is just so incredibly easy to make and doesn't require a lot of effort - if you've ever done it, you know that it takes more patience than anything else. However, there's a few shortcuts you can take if you're like me and you want it faster.

Traditionally, you've got to have an egg with it. I still preferred a good fried egg but lately, soft-boiled eggs are making a comeback. And here I've tossed some fresh chives and tomatoes to offset the richness from the egg and oils. Good eats!

Homemade Hash

Ingredients:
1 part any fatty deli-style beef - roast beef, brisket, corned beef
1 part potato (use russet or Yukon)
3 Tbs vegetable oil

The reason for a fatty beef is that it will crisp up much nicer than lean cuts. The meat can be already cooked but for a change of pace, try using uncooked meats (take care with some cuts that have a high water content such as stewing beef - they won't cook the same way). If it is already cooked, put it in late in the process.

Bake the potato for 4 minutes in a microwave (not completely).  While "baking," rough cut the beef into small pieces - no larger than 3/8" cubes.  Holding the potato in a towel, peel the skin off the potato and then chop similarly.

Heat the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, put the meat and potatoes in and fry until browned on one side, then toss and continue until there is a nice crispness on most of the ingredients. Salt and pepper to taste.

Personally I love hash doused in ketchup, but that's a personal preference.


Images by MadeForJen

P-Review for Valentine's Day: Angel Delivery

Stuck for something romantic to do on Valentine's Day and a personal chef out of the budget? What about a delivered gourmet dinner at home?

Restaurants will be stacked up with reservations so unless you've ordered early, it will be tough to get last minute deliveries...in comes AngelDelivery.com.  This cool new company (based out of New Zealand, they just opened shop in Brooklyn yesterday!) features occasion specific gourmet menus with delivery.  The meals even come with oven-proof, microwave-safe dishes and plating instructions so you look like the boss!

For Valentine's they've launched a special $199 package featuring two four-course fixed menus that look fantastic:

Option A

Roasted pear and ricotta on crostini with arugula and honey drizzle

Spanish style chicken roulade with tomato saffron sauce

(served with scalloped potatoes, and green beans with toasted hazelnuts and shallots)

Option B

Fig and blue cheese tarts with a balsamic reduction drizzle

Caramelized Onion & Goat Cheese Lasagna

(served with a fresh seasonal salad with a new Fall dressing and warm walnut and olive bread with olive oil and balsamic drizzle)

Both Options

Sticky toffee cake with creamy caramel sauce, and creme fraiche

French Vanilla Macaroons, with sugared heart cookies

And after dinner...well, keep up the creative imagination...I'm sure you'll think of something.

Angel Delivery

(888) 542-6435

Sssshhhh - pass on the secret ... GiltCity has an incredible offer - just $79 for the Valentine Package! That's 60% off! If that's not a deal, I don't know what is!

Images from Angel Delivery and Gilt City

Valentine Ideas: Chocolate Figs

A couple of days ago, I posted about some Valentine basics for the guys out there and was reminded that I should probably elaborate a bit, so here's my first...

On the topic of chocolates, I mentioned good chocolates and here's a suggestion ... Chocolate Figs from John & Kira's.  These cool nuggets of rich Spanish Calabacita figs aren't just chocolate covered but chocolate filled with an incredible whiskey-infused Valrhona dark chocolate ganache.

Jen and I had a taste of these from a Gilt Taste special in the summer but fortunately you can get 12 of these spectacular treats boxed and delivered so you don't even have to go outside and hunt any down.

Images from John & Kira's

Have You Made Your Reservations?

This is for the guys. It's January 28. There are 16 days until Valentine's Day. If you have not yet made yours...MAKE THEM NOW!

If you're like us and you live in a fairly big city, by now you know that spots fill up really fast and if you wait too long, you'll be out of luck and look like a chump.  If your town has OpenTable, check out their site for a list of good spots with slots still open (here's the NYC Open Table Valentine's list).

But don't despair. It's not the end of the world. You can still do something and make it count! So here's my recommendations:

1. Can't make a reservation? Make a dinner! OK, so making a home meal isn't in and of itself romantic but you can MAKE it romantic by how you do it. First, invite her on the date...go all out and send her a card in advance (yea, even if it's to your wife to your own house)! Second, make something great - or order it in advance! Plenty of restaurants have takeout early on V-Day - get it made, take it home, heat it up! And be sure to plate it nicely. Or check out a personal chef for the night.
    
2. Flowers. Yes, flowers. For me, roses are so boring. They do the trick but God made thousands of varieties and there is no doubt one that she likes better than roses. If you ask the right way on the sly, you can probably coax it out of her before then. Since roses are often twice as much on V-Day, it can even save you a few bucks.
    
3. Do something else. Been married for awhile and fallen into the hum-drum? Do something different - go ice skating, take a pottery class or even a picnic drive-in movie. Do something that says "I spent more than 10 minutes thinking about this" for once. Out of ideas - check out the site How About We for couples. For just $22 bucks a month, they offer a bunch of really neat "dates" for discount or even free.
   
    
4. The Card. The V-Day card is one of the most overlooked and highest impact items in your romance arsenal. Why? Did you ever write that letter that really said how you feel? If yes, do it again. If no, do it for once! And don't pick out a cheesy Hallmark card at the local drugstore...put some thought and a few extra bucks into one - maybe one completely blank so you have an empty canvas to work with. And if you really want something special, make your own. But Crayola on corrugated cardboard isn't going to cut it either, put a little effort into it. You need not be Picasso, you need to be yourself.
    
5. Chocolate (or candy). Always a good idea. Do not, under any circumstance, buy cheap crap. Visit a real chocolatier and get some good truffles, hand-picked, and boxed and bowed. Or try something else like chocolate-covered strawberries or maybe some salted chocolate caramels.
    
6. An "end of evening" clincher - make a dessert. Seriously - making something with your own two hands, even if you have two left thumbs, does wonders. There's some really simple and quick things you can make, like some Mariebelle's hot chocolate with a foam splash, a pastry puff with fruit, or even French toast (pain perdu) with figs and chocolate!

Anyway, to be honest - I am behind a little bit. Yes, I've made my reservations and we're trying something new at a hot little spot in Flatiron. I'll let you know how it goes!

Images from MadeByGirl and an unnamed restaurant

P-Review: Manzanilla

Anticipated. This is a new Spanish (think Spain) brasserie with a Michelin 2-star chef pushing a new agenda on food. Highly decorative and no doubt delicious, Manzanilla ("little apple") opens January 28th in NYC. Walk-ins only at this time.

Manzanilla
345 Park Avenue South at 25th Street
New York, New York
(212) 255-4086

Images from Manzanilla's website.

P-Review: Astor Room

What's a P-Review? That's when there's a food place that I would love to try out but haven't been yet. Such is Astor Room. Located in Astoria (Queens) in the former commissary of the Kaufman Astoria Studios, this place rocks Old Hollywood. But more importantly, the food looks incredible.

I honestly have no idea what these dishes are but when I saw them on Gilt City, I started drooling (ok, that's gross, but you get the picture).

Food. Wine. Music. Cocktails. Did I mention food? Crisp calimari, maybe? Yum.

The Gilt review:

If the walls could talk at The Astor Room, they would reveal gossip traded over dinner by Gloria Swanson, Rudolph Valentino and the Marx Brothers. This atmospheric restaurant, refurbished in 2011, was once the commissary of the Kaufman Astoria Studio, where countless classic films were made. Visit today and you’ll feel the spirit of early American cinema in a luxuriously appointed, Art Deco–style room that hearkens back to a more elegant era. Expect dishes that evoke the elegant cuisine of more refined era, like French onion soup and short rib stroganoff. With its dark wood, piano and tiled walls, the only things The Astor Room lacks today are the clouds of cigar smoke and Prohibition-era bootleg whiskey.

Definitely on my list of places to hit. Soon.

PS - if you happen to read this near the post date and live in the NYC area, Gilt has a great special dinner offer!

The Astor Room
34-12 36th Street
Astoria, NY 11106
(718) 255-1947

Photos from Gilt City and The Astor Room

New Year, New Start

It's the new year and after a hectic but restful holidays I looked back and realized that it's been nearly a whole month since I did any semblance of a post. Ooops. Ok, so time to get back on the horse. Frankly, it's been difficult lately - in the wintertime, it gets dark out before I even leave work and photos of food look terrible without good daylight - so even though there's been a few good dishes (see some on Jen's Instagram), I haven't been inspired to post them because the pics were so bad.

That being said, I'm still getting my daily dose of food inspiration from Gilt Taste's online store and thought I'd post a few of my favorites here today and get myself kick-started.

Fresh Manchego

Mushroom Mix

Caviar

Fresh Raw Oysters

Sashimi

Rose Apples

And Jen, my love, Happy Anniversary! Love you more than ever!