Tag Archives: Pancakes

CSNStores.com’s Hamilton Beach Hand Blender (Review)

25 Aug

Continuing with the New York City cramped kitchen theme, CSNStores.com has extended yet another lucky gift to FoodForFodder.com–this time to the tune of a $20 gift certificate to use anywhere on the site. As a reminder, CSNStores.com has over 200 online associated outlets where you can find anything you need from swingsets, to fitness equipment, or even insulated dog houses! CSNStores.com is really your one-stop destination for all your online shopping needs.

Similar to my review of the cast iron skillet, I really wanted to give readers some ideas about other useful kitchen gadgets that could really cut down on storage space and time. As I scoured the list of kitchen tools, the Hamilton Beach Turbo Twister 2 Speed Hand Blender almost popped off the screen. It is perfect for mixing cake batter, making pancake mix, creating homemade sauces and soups, or anything else that needs a good whip. Unlike bulky mixers that take up a ton of overhead storage space or can barely fit on your counter top when you need to use it, this hand blender is a slim item with multiple uses–and can actually fit in a drawer. Continue reading

Stonewall Kitchen — Sample Basket Review

9 Feb

Stonewall Kitchen is a specialty foods store based out of Maine. It started back in 1991, vending its goods from the confines of a farmer’s market, and has now expanded to big chains throughout the country, as well as the internet. Stonewall Kitchen has kept very closely to its roots, and has time, and time again, proved capable of canning, jarring, and boxing little bits of Maine for the world to enjoy.

I was fortunate enough to receive a sample package from the kind folks at Stonewall Kitchen, which is wonderful considering I’m a huge fan and avid consumer of their goods. They provided me with Dark Chocolate Sea Salt Caramel Sauce, Caramelized Onion Mustard, Roasted Garlic Onion Jam, Peach Chutney, Roasted Peach Whiskey Sauce, Bourbon Molasses Sauce, Wild Maine Blueberry Champagne Jam, and Double Chocolate Pancake & Waffle Mix. Like all of their products I’ve tried, these were no different–that is, they were all incredible delicious and unique.

Dark Chocolate Sea Salt Caramel Sauce: For chocolate sauce aficionados out there, Stonewall Kitchen’s “Dark Chocolate Sea Salt Caramel Sauce” doesn’t get much better. The boldness of dark chocolate, sweetness of caramel, and saltiness of sea salt is a killer dessert topping combination and one that’s tough to beat. Suggested Usages: sundaes, yogurt, straight-up with a spoon.

Caramelized Onion Mustard: It’s hard to convince me to use any other kind of mustard besides good ole deli or Dijon, but the addition of sweet, caramelized onions seals the deal. Even after using this mustard just once, slapping this in a sandwich or on a hotdog is not only a no-brainer, but a necessity. Suggested Usages: turkey sandwich, hotdog.

Roasted Garlic Onion Jam: For those accustom to jams being fruity, leave your pallets at the pantry door. The Roasted Garlic Onion Jam’s texture might seem a little adventurous at first glance, but you’ll be using it with cheese plates and even on burgers in no-time. Suggested Usages: cheese and crackers, hamburgers.

Peach Chutney: Chutney is a very common pasty sauce in Indian cuisine, but it’s also easily adaptable into American foods as well. Stonewall Kitchen’s Peach Chutney blends together sweet mango and heat-filled spices to create an ideal spread, dip, and even topping. Suggested Usages: spread for sandwiches, dip for tortilla chips or pita bread, topping for yogurt.

Roasted Peach Whiskey Sauce/Bourbon Molasses Sauce: Both the Roasted Peach Whiskey Sauce and the Bourbon Molasses Sauce aren’t exactly A1–but then again, why would you want them to be? The sauces draw sweetness from the peaches and molasses, as well as the boldness from the whiskey and bourbon. Essentially, they’re the bomb. Suggested Usages: ribs, chicken, salmon.

Wild Maine Blueberry Champagne Jam: At first glance, there are so many blueberries in the Wild Maine Blueberry Champagne Jam, that it almost just seems like a jar filled with fruit. But upon further review, the reason there is so much fruit in the jam is because that’s what high quality jam should look like. Suggested Usages: toast, topping for yogurt, topping for pancakes.

Double Chocolate Pancake & Waffle Mix: Stonewall Kitchen’s Double Chocolate Pancake & Waffle Mix takes the approach I wish more folks would–“Why don’t we just add chocolate?” We’re not just talking about dull chocolate powder, but explosive, fine chocolate, evenly layered into a fantastic pancake/waffle mix.

Public — A Michelin Star Not Reserved for the Private Few

9 Nov

What does Gramercy Tavern, Bouley, and Public all have in common? If you guessed “winning a Michelin Star,” you’d be correct. However, unlike Gramercy Tavern or Bouley, Public serves brunch–and for very un-Michelin Star prices ($9-14).

As its name suggests, Public is not only open to the public, but also has a public library theme. So if the Dewey Decimal system tickles your fancy, then this restaurant will be right up your alley. Also, unlike other prize-winning eateries who enjoy making its prospective patrons suffer, the waiting process at Public is actually enjoyable. Public offers a bottom-less glass of their drink-du-jour–so depending on the weather, you could be sipping on anything from a refreshing pomegranate ice tea to a body-warming spiced apple cider.

As nice as the free drinks are, the food is the real prize. Public’s menu is filled with interesting options that press all the right culinary buttons. From the menu alone, it’s pretty obvious chef Brad Farmerie (Iron Chef Kitchen winner, and 2009 Next Iron Chef competitor) has a unique knack and feel for great ingredient combinations.

Of all the offerings, the coconut pancakes (with fresh ricotta, mango salad, and ginger-lie syrup) and the ginger spiced lychee french toast (with lemongrass dark palm caramel and pomegranate mascarpone) particularly stood out to me. As the waiter approached, I felt like MacGyver deciding between cutting the red or the green wire. “Is there anyway to try both,” I asked myself. There wasn’t. My eating mate was set on ordering the fry-up (two eggs poached, scrambled or fried on sourdough toast with slow roast tomatoes and buttered mushrooms). I hesitantly opted for the the ginger spiced lychee french toast, but thought to myself, “I will come back for the coconut pancakes.”

When the food arrived, I barely let the plate hit the table before diving in (well, after a quick picture, of course). About four wonderfully pleasing bites into the meal, I realized something odd–it didn’t taste nor look much like ginger spiced lychee french toast. In fact, there was no lychees or french toast on the plate. I concluded it was not the ginger spiced lychee french toast, but instead, the coconut pancakes! “Did the waiter read my mind,” I asked my now grinning self. Usually in situations where the waiter messes up the order, it would be automatic points off–however, since I desperately wanted to try both dishes, it was an absolute pleasure to inform the apologetic waiter of his mistake.

So away went the coconut pancakes, and in its place came the ginger spiced lychee french toast. The joke was a bit on me though, as I thoroughly enjoyed the now-gone coconut pancakes more. I found the lychees to have a canned-taste to them and the pomegranate mascarpone to be extremely overwhelming. The french toast was well made, but I felt the dish as a whole was scattered. In my opinion, the real brunch winner was actually the fry-up.

The ginger spiced lychee french toast aside, my Public experience was a great one–the ingredients were impressive, the dishes had a ton of care put into them, and the talent in the kitchen was unquestionable.

Contact:
210 Elizabeth St (between Spring St & Prince St)
(212) 343-7011
public-nyc.com

Cookshop — Hype Unfounded

18 Oct

There are always those restaurants friends incessantly urge you to try. You know those restaurants–they have huge lines out the door, feature semi-exotic takes on classic dishes, and are often filled with lots of fun, young, and beautiful people. Cookshop, in the heart of Chelsea, fulfills all of those dangerous quotas. So naturally, it sat loudly atop my “must-eat” list.

Unfortunately, those restaurants tend to live on hype instead of execution and service. This was certainly the case with Cookshop. I excitedly went to the teaming restaurant for dinner with family, and immediately noticed the lacking service. Our waiter was extremely inattentive, but it also appeared as though the restaurant was understaffed. “Maybe the food will make up for it,” I positively thought.

I should have stuck with my generally pessimistic, New York roots. The beet soup was chalky, the pork was overcooked and fatty, and the chicken was bland and had overwhelming sauces. I’d also like to mention they were “out” of two dishes we wanted to order, so that too was disappointing.

Despite my dinner experience, I somehow couldn’t just let go of Cookshop. “Maybe brunch will be better,” I again, positively thought. Considering I’ve stopped giving change to people on the train years ago, I find it odd I was falling for Cookshop’s facade. What kind of New Yorker am I?

I decided to stop in for brunch to give Cookshop another shot. I ordered the buttermilk pancakes with seasonal fruit compote and syrup–that is, about 45 minutes after I was seated. I honestly must have read the entire newspaper and beaten BrickBreaker three times before the waitress realized I had a pulse. Mind you, the restaurant wasn’t even packed, so it’s not as if orders were flying in. I assume the chef was also reading the newspaper and playing BrickBreaker.

Like dinner, brunch too missed the mark–the pancakes were bland, the compote was too sugary, and the syrup was probably Duane Reade brand (do they make syrup?).

With the plethora of great food in Chelsea–and in New York for that matter–there’s little reason to waste your time and money in Cookshop. For a laughable average of $27 per entree, you could be slapping high fives at Spice Market with Jean-George. Trust me, he loves high-fives.

Contact
156 10th Ave (between 19th St & 20th St)
(212) 924-4440
cookshopny.com

Community Food & Juice—A Brunch of Blueberry Pancakes

8 Apr

The weekend brunch is one of the principal highlights of the week for a foodie trapped in work clothes. After a week’s worth of expense reports, meetings, and rushed breakfasts, there is nothing better than throwing on a t-shirt and jeans, and heading to one of your favorite brunch spots for pancakes, Eggs Benedict, or another special meal that you otherwise wouldn’t have time for before work. And if pancakes is your game, then Community Food & Juice should be your only field of play.

…to read more, continue to NewYork.com

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