hmmm…after all the plastic I molded for my thesis project, this should be easy. Cool use for a bic pen, but the fumes are going to be slightly toxic. Here’s the original article.
Archive for April 13th, 2009
Tags: bic vase, cool design stuff
Tags: dim sum, golden unicorn, restaurants & food
My Easter activities didn’t involve any egg hunts, but there was plenty of delicious food to be had. Went to Golden Unicorn Restaurant in Chinatown for dim sum with Dave, Hannah, and Justin. We kind of just stumbled upon it after we found out the place we were going to go to was closed for renovations. This was a very good find! I had heard about it from other people, but didn’t know where it was. My search for tasty dim sum in NY continues. This one is definitely on my favorites list and everyone should try it.18 E. Broadway (between Catherine St. & Market St.)
New York, NY 10002
This is by far one of my favorite restaurants in NYC. Great atmosphere and food. Moto is located in Williamburg (Brooklyn, for all the non-NY people). It is right under the Hewes stop off the JMZ. I was introduced to it by my friends Matt and Danny who live a couple blocks from it. The restaurant is small and can get pretty busy but it is worth the wait. They serve French style food and have live music that is pretty awesome and makes me think of New Orleans, or what I would imagine music in New Orleans might include. I’ve only been there for dinner, but I’ve heard from Alison and Kristin that brunch is pretty yummy so I’ll have to try it some time. What do I suggest to get?….EVERYTHING. That probably won’t work out, but seriously everything on the menu is delicious. My favorites are the artichoke with saffron mayo, mac and cheese, risotto, date cake with warm toffee sauce, and creme brulee. SAVE ROOM FOR DESSERT! The date cake is the best and a must try. You’ll definitely leave here with a very satisfied tummy.394 Broadway
Brooklyn, NY 11211
Some old photos of the interior. This place has been around for awhile. Not much has changed except for a few more cool items scattered around that have been collected over the years. It’s pretty awesome.
Had dinner one night at my friend Kelly’s and she made the most delicious mushroom risotto that I had to go home and try to make one myself. I found the recipe on at www.allrecipes.com under the entry “Gourmet Mushroom Risotto”. I’ve made it several times already and passed it along to other people (Alison has tried it and said it was very yummy!). Takes a LOT of stirring, but it is well worth it. This recipe makes a good amount for 2 people to have as a meal or for 1 person with leftovers. It’s sooo tasty that you’ll find it hard have leftovers tho–atleast that’s how I feel when I make it :). I have also made it without the white wine (which is probably a sin) because I didn’t have any around and it still turned out delicious. So just a thought for you all if you don’t have white wine around, but still want risotto. Here’s the recipe (with a few small changes I made–mainly just the addition of garlic) Enjoy!
Prep + Cook Time = little under an hour
4 cups chicken broth
3 tbs olive oil
11-12 oz. portobello mushrooms (or any of your choice), thinly sliced
2 shallots diced
1 cup Arborio rice
1/3 cup dry white wine
sea salt to taste
black pepper to taste
2 tbs finely chopped chives
2 tbs and 2 tsp butter
4 tbs freshly grated Parmesan cheese
(1) In a saucepan, warm the broth over low heat
(2) Warm 2 tbs. olive oil in a large saucepan over medium-high heat. Stir in mushrooms and cook until soft, about 3 mins. Remove mushrooms and their liquid, and set aside.
(3) Add 1 tbs olive oil to a skillet and stir in shallots and garlic. Cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until broth is absorbed and rice is al dente, about 15-20 minutes.
(4) Remove from heat and stir in mushrooms and liquid, butter, chives, and parmesan. Season with salt and pepper.