Category: FoodieTuesday

Tasty Thursdays: Street Food

Posted on by Marcia Mayne
Popular cart
Image by J-Blue via Flickr

When the weather’s good, few of us want to stay indoors, especially at lunch time. And in New York City, vendors with food carts make it easy for those of us who wish to, to enjoy the sun and an inexpensive meal at the same time.

Food trucks are not just around construction sites these days, they’re everywhere. And they’re offering more than just coffee and bagels.

Some offer gourmet food, pastries or desserts.

And some of the more savvy owners go online to let their customers know what’s on their menus, where they will be and at what time.

My introduction to street food (or street meat as a co-worker called it) was from a truck near Rockefeller Center. My chicken and rice rivaled any I could have bought in a restaurant and wasn’t very expensive. In the block around my office, I can buy coffee and bagels for breakfast. For lunch, peas soup, fried fish, curried chicken or oxtail from the mobile extension of a Jamaican restaurant that’s located in Brooklyn. Sometimes before I go down, I check how long the line is or arrange to meet a friend and we catch up while we wait.

I love getting my a meal on the go from a truck, especially when the weather’s good.

Here are a few trucks to check out –

  • World’s Best Sandwich, 20th Street & Broadway
  • Super Tacos, 96th & Broadway
  • Steak Truck, 47th & Park
  • Yvonne’s, 71st & York
  • Trini Paki Boys, 43rd & 6th Ave
  • The Mudtruck East, Astor Place
  • Desi Food Truck, 50th St & 6th Ave

Bon Appetit!

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Tasty Thursdays: Bananas Foster

Posted on by Marcia Mayne
Bananas Foster
Image by stu_spivack via Flickr

I had Bananas Foster a few years ago when a friend brought it to a party. I couldn’t believe how good it was but then again, I should have. I love bananas. And the best part, it’s so easy to make!

Ingredients

1/4 cup butter

2/3 cup dark brown sugar

3 1/2 tablespoons rum

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

3 bananas, peeled and sliced lengthwise and crosswise

1/4 cup coarsely chopped walnuts

1 pint vanilla ice cream

Directions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Thanks to allrecipes.com for this recipe.

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Tasty Thursdays: Fresh Strawberry Pie

Posted on by Marcia Mayne
tasty homemade strawberry pie
Image by soozums via Flickr

My almost mother-in-law and second mom was a fabulous cook who hosted elaborate parties. She was a stickler for attractive food presentation.  She’d always say that food should please the eyes first before it pleased the stomach.

I spent a lot of time at her home the summer following our meeting, getting to know the family. I ate a lot and discovered several dishes that have become favorites. She always prepared them for me whenever she’d visit.

There’s one dessert she used to make that I love for its simplicity, its elegance and the combination of textures and flavors. It’s Fresh Strawberry Pie. I make every summer and look forward to making it again this year.

Hope you like it.

Ingredients

9″ pie crust

2 pints fresh strawberries (hulled and halved)

Whipped cream

Directions

  • Remove pie crust from packaging and bake following baking directions.
  • Select about 20 strawberries as close to the same size as possible. Wash, hull and cut in half. Leave one whole, including the stem, for garnishing.
  • Once the pie crust cools, arrange the strawberries back to back, stem side down around the edge of the pie.
  • Spoon whipped cream into the center of the pie crust. Chill until whipped cream is set, about 3 or 4 hours.
  • Garnish with a whole strawberry before serving.

What’s your favorite dessert?

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Tasty Thursdays: Shepherd’s Pie

Posted on by Marcia Mayne

After my first visit to London, I returned home and cooked Shepherd’s Pie almost every week! I couldn’t get enough of it. It’s quite simple to make and very tasty.

Shepherd's pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here’s a recipe I found on epicurious.com

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground lamb (or substitute half with another ground meat)
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh or dry rosemary
  • 1 tablespoon chopped Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup milk (any fat content)
  • Kosher salt to taste

Instructions

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

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Tasty Thursdays: Steak and Ale Pie

Posted on by Marcia Mayne

As I might have mentioned in previous posts, I’ll try anything. My tour of Stonehenge came with lunch so we stopped at the George Inn in Lacock. Even though I’d never had it before, I selected the steak and ale pie. It seemed pretty straight forward and most importantly, hearty. It was an all day tour and I had no idea when my next meal would be.

George's Inn Steak and Ale Pie
Steak and Ale Pie

Since we’d pre-ordered lunch, we were served as soon as we found our tables. The steak and ale pie was delicious!

I wasn’t sure how it was made but an Australian couple at the adjoining table explained that the meat was cooked first in ale — at least, that’s how it’s done in Australia — then baked.

A Little About The George Inn

The George Inn has been used as a pub since 1361. Though it’s been renovated and modernized, the George still maintains some of the vestiges from its past, such as the large open fireplace with a dog-wheel that once used for spit roasting.

I forgot to ask for a recipe but found this one on Allrecipes.com. If you try it, let me know what you think.

Ingredients

  • 1/2 (17.5 ounce) package frozen puff pastry, thawed
  • 1 tablespoon lard
  • 1/2 pound cubed beef
  • 1/4 pound carrots, diced
  • 1/4 pound turnips, diced
  • 1/2 pound peeled and cubed potatoes
  • 1/4 pound onions, diced
  • 1 cup water
  • 1 cup bitter ale
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
  3. Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
  4. Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.
Enjoy!


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Tasty Thursdays: Steak and Fries

Posted on by Marcia Mayne

I can count on one hand the number of times I’ve had steak. Once when I saw Ella Fitzgerald in concert in Toronto, and the other at Le Relais de l’Entrecôte in Paris.

I wouldn’t have known about Le Relais de l’Entrecôte but for my friend, Karen, who’d been working in Paris for a few months before I arrived. Karen and I had tried to meet for dinner in New York but couldn’t seem to synchronize our schedules. Then we found out we were going to be in Paris at the same time, we knew we had to meet.

When Karen mentioned Le Relais, admittedly, I was hesitant. Steak is never my first choice for a meal and the idea of having steak in a country that is known for its delectable cuisine seemed, well, pedestrian. But she sold me and since I’m always ready to try something different – who wouldn’t want to try steak and fries in Paris? – I relented.

At Le Relais de l’Entrecôte, steak and fries are the only things on the menu. I guess the only difference in each order is how the steak is prepared – rare, medium or done.

Steak & Fries from Le Relais de l'Entrecôte
Steak and Fries

We decided on 7 p.m., an early dinner, by Parisian standards, and there was still a short wait for a table.

Each plate arrived with steak doused in a lovely greenish gravy backed up by a side of fries. I wish I had the recipe to share but believe me when I tell you, it was good. When I finished, the only thing left was the plate. Yes, and the flatware. Neither Karen nor I even looked at dessert.

Our server was pleasant and efficient. Although I speak enough French, it was great to know that our server spoke some English.  There was constant turnover during the time we were there and a line outside when we left.

Although I’m a steak novice, I’d give the steak and fries at Le Relais de l’Entrecôte a thumbs up.

If you ever make it to Paris, be sure to check them out. You’ll not be disappointed.

Le Relais de l’Entrecôte
20 Bis Rue Saint-Benoît
Paris
Metro:  Saint-Germain-des-Prés

Tasty Thursdays: Fish and Chips

Posted on by Marcia Mayne

I love fish and every now and then, I’ll make fish and chips. But on my third trip to London, I realized I’d never had fish and chips there. I decided to remedy that.

After browsing books and talking with authors and sellers at the London Book Fair at Earls Court, I decided to head upstairs for lunch. I was pleased to see fish and chips on the menu and placed my order.

Fish and Chips for lunch in London
Fish and chips

How to Make Fish and Chips

Here’s what you’ll need:

2 Cod fillets

1 3/4 cup All-Purpose flour

1 cup Guinness

1 egg, beaten

1/3 tbsp. salt

2 tbsp. milk

1 large russet potato

Vinegar or Tartar sauce

6 cups vegetable oil

The Chips

Rinse and peel potato. Cut up thickly, like steak fries.

Heat vegetable oil over medium-high heat in large skillet or a deep fryer.

Season potato with salt and pepper to your liking.

Cook potatoes in skillet 4-5 minutes or until crispy and golden brown, turning over to ensure that they cook evenly.

Remove potatoes from oil and allow them to drain on a paper towel to remove excess oil. Place potatoes in baking dish and keep warm in the oven.

The Fish

Combine 1 cup of flour, egg, milk, seasoning, baking powder, 1/4 teaspoon of salt, and Guiness in a large mixing bowl.

Whisk ingredients together until the mixture is creamy and without lumps.  You can add more Guinness to thin out the batter, if necessary.

Place remaining flour and salt in a shallow.

Season cod fillets with salt and pepper.

Dip cod into shallow flour dish, making sure to fully coat each fillet.

Dredge cod through batter mixture and back through shallow flour dish.

Fry fish in the same oil you used for the chips for 4-5 minutes or until crispy and brown.

Remove fish from oil and drain on paper towels.

Serve immediately with chips and tartar sauce or vinegar.

Enjoy!

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Tasty Thursdays: Easter Bun (and Cheese)

Posted on by Marcia Mayne

When I was growing up in Jamaica, certain foods were associated with certain religious holidays, days of the week, etc. For example, rice and peas were reserved for Sundays and special occasions, like weddings, parties, etc., rum cake at Christmas, and Easter bun for, you guessed it, Easter. Now, the Easter bun can be found in most grocery stores at any time during the year, rice and peas has become an everyday and rum cake can be bought at any time.

I didn’t always like Easter bun. learned to like it when I was away at university. And I started making it myself a few years ago. It’s not particularly difficult to make. I found two recipes that I liked in The Real Taste of Jamaica, by Enid Donaldson, and combined the ingredients I wanted in my bun.

So here’s my recipe for a popular favorite – our answer to the Hot Crossed Bun.

How to Make Easter Bun

Ingredients

3 cups flour
4 tsps. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
2 cup brown sugar
1 egg
1 tbsp. butter
1 tsp. lime juice
¼ tsp. salt
1 cup raisins
1/2 cup cherries (you can also use mixed fruits)
1 cup Guinness  stout

Method:

  1. Preheat the oven to 350 Degrees
  2. Over low heat, dissolve sugar, butter, spices in stout.
  3. Mix flour and baking powder.
  4. Beat egg and mix all the ingredients together
  5. Pour into a greased loaf tin and bake for 1 hour.
  6. Remove and allow to cool.

Easter bun’s usually accompanied by a processed cheese that’s close in taste to Chedder but use the cheese you like. It also works with American cheese. Some people substitute butter for cheese.

Hope you can try this out and let me know what you think.

Enjoy!

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Tasty Thursdays: Ambrosia

Posted on by Marcia Mayne
A photo of an Ambrosia salad, cropped from the...
Image via Wikipedia

Lately, nothing I cook satisfies my taste buds. But since I have to eat something and I’m not wealthy enough to eat out every night, I have to find something to eat.

I’ve switched to desserts. Well, one in particular – Ambrosia.

Ambrosia is a simple dessert that I can make almost with my eyes closed. What I love about it is the rich combination of sweet (I have a wicked sweet tooth), crunchy (chopped almonds), tart (orange segments and pineapple).

Basically, Ambrosia excites my taste buds and keeps them guessing.

See if you agree.

Ingredients

1 8 oz. can of mixed fruits, drained
1 8 oz. can pineapple chunks, drained
8 oz. Whipped Cream
¾ cup of almonds (or walnuts), chopped
Small jar Maraschino cherries, drained (Save a few to garnish)
Marshmallows and additional fruits, e.g. orange segments, seedless grapes cut in half, etc., can be used for color, texture and variety
Cherry syrup to sweeten the whipped cream and add color

Directions

Chop nuts, set aside
Spoon whipped cream into a bowl, sweeten to taste with cherry syrup
Add fruits and half of the chopped almonds, mix thoroughly
Cover with Saran Wrap and refrigerate at least an hour
Garnish with remaining chopped almonds and cherries, serve

Enjoy!

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Neighborhood TrEats: Harlem’s Red Rooster

Posted on by Marcia Mayne

Whenever my friend, Anneli, comes to town, we always meet for lunch at a different restaurant. This time, I told her to come uptown to Harlem so we could try Red Rooster, one of the newest additions to my neighborhood.

One of award-winning chef Marcus Samuelsson‘s restaurants, Red Rooster, features American cuisine with a nod to the rest of the world.

Facade, Red Rooster
Red Rooster, Harlem

I knew dinner would have been impossible without a reservation but I didn’t realize lunch would be so popular. At 12:15 when we arrived, most of the tables were already taken. But we only had to wait about 5 minutes at the bar until one opened up.

Crab claw on a bed of greens from Red Rooster
Crab Salad

Both Anneli and I had the lobster salad which had juicy claw and bite-sized chunks of lobster on a bed of greens. I’m not normally a salad person but this one was delicious and filling. I could have stopped there but a Pulled Pork sandwich was on its way.

Open Faced Pulled Pork Sandwich, Red Rooster
Pulled Pork Sandwich

The pork almost melted in my mouth.

Grilled Salmon on a bed of spinach, Red Rooster
Grilled Salmon

After finishing the Grilled Salmon, Anneli told our waiter that she was “in heaven.”

Slice of Apple Pie, Red Rooster
Apple Pie
Red Rooster Sorbet for dessert
Sorbet

I liked that the waiter didn’t rush the courses and once they served us, left us alone to enjoy our meal and catch up. We hadn’t seen each other in a while and had lots to talk about.

Red Rooster has an extensive menu. I’m curious about the Yard Bird and a few other dishes I noticed other people eating so I’ll be going back.

All in all, Red Rooster was a delicious way to spend the first 70+ degree day in 2011.

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