Posts Tagged 'food'

tea infused granola + yogurt = homemade goodness

tea infused granola with yogurt

Tea Infused Granola

Just made yogurt for the first time from scratch. It’s so easy and tasty! Paired with homemade tea infused granola (recipe via Alice’s Tea Cup Cookbook) and you have an amazing breakfast or snack. New Year, New Recipes.

Instructions:

(1) Heat milk to 180-190 degrees Fahrenheit or until bubbles start forming and milk steams. Heating in a double boiler on the stove will keep the milk from burning. If just heating in a pot, keep stirring the milk to prevent burning.

(2) Turn heat off and let the milk cool to about 115-120 degrees Fahrenheit. Thin out your starter yogurt with some of the warm milk. Either your favorite store bought brand or some of your last batch works fine. I used my favorite Greek yogurt. Use 2 Tablespoons of starter yogurt for every quart of milk you heated. Add this thinned mix to your batch of heated milk.

(3) Put the warm milk into a covered container. Swaddle the container with kitchen towels. Keep warm and still for about 4-6 hours or more till it sets. It can be placed in an oven with the light on to keep warm.

(4) Once set, place in the refrigerator to further firm as required. To make thicker Greek Style yogurt, strain yogurt through a cheese cloth & colander for a few hours in the fridge. The whey and lactic acid will drain out into the bowl.

(5) Serve with your favorite mix ins!

(image by: vivien chin)

cake pop

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Themed cake pops from Sugar & Plumm in the Upper West Side. Cute!

(image by: vivien chin)

lobster roll @ the crab shell

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Simple lobster roll with melted butter from The Crab Shell in Stamford, Connecticut.

(image by: vivien chin)

black pudding waffles @ public

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Black pudding waffles with red wine poached pears and whipped foie gras butter. These are the most amazing waffles I’ve ever had. Accompanied by mimosas and black tea. Brunch today couldn’t have been any better. Currently on the menu at Public in Soho.

(image by: vivien chin)

kale + kobucha squash_spring kitchen

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Green Kale And Kabocha Squash Salad with walnuts, red cabbage, creamy almond vinaigrette from Spring Kitchen on the Upper West Side.  Delicious!

 

Spring Kitchen
474 Columbus Ave, New York 10024
(At 83rd St)
 

(image by: vivien chin)

micro soy

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In love with the geometries of soy sauce! This image of soy sauce viewed under a microscope was taken by Yanping Wang from the Beijing Planetarium as part of the 46th Annual Nikon Small World Competition.  Amazing and beautiful.

 

fish tacos_homemade

Fish Tacos are amazing when homemade.  Made the corn tortillas with Masa Harina. Topped the fish with fresh avocado, cabbage, and homemade chipotle yogurt sauce.  A huge success.

 

(image by: vivien chin)

fish & chips_bar suzette

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Another tasty find at Mad Square Eats, Fish and Chips with homemade tartar sauce from Bar Suzette.  Follow it up with a yummy Lemon, Butter, Sugar Crepe.

 

Bar Suzette
425 West 15th Street
New York, NY 10011
 
(image by: vivien chin)

 

lovelet_red velvet_melt

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The most amazing ice cream sandwich: red velvet outside with cream cheese ice cream inside a.k.a. the “Lovelet”. Get one now at Melt Bakery’s Mad Square Eats booth or from Melt Bakery on Orchard Street.

 

Melt Bakery
132 Orchard Street
(b/t Rivington and Delancey St)
New York, NY 10002
 

(image by: vivien chin)

cut_wolfgang puck

Glazed Pork Belly Appetizer.
Bazed Alaska filled with Strawberry Sorbet.

Must haves at Wolfgang Puck’s CUT restaurant in Las Vegas.  Such delicious and melt in your mouth goodness

CUT
The Palazzo Resort Hotel Casino
3325 Las Vegas Blvd. South
Las Vegas , Nevada 89109
 
(images by: vivien chin)

mad sq eats: roberta’s seasonal

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Hit up the first day of Madison Square Eats yesterday. The Roberta’s seasonal pizza of the day was sooo tasty. Oven fired soft dough with Kale, leeks, garlic, percorino cheese…

(image by: vivien chin)

pink + sprinkles

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Breakfast on the bus ride to Atlantic City. The Homer Simpson donut does exist!!

(image by: vivien chin)

biscuit french toast

Thick Biscuit French Toast with Strawberries from Jacob’s Pickles in the Upper West Side.  Very Tasty, but way to much for 1 person and maybe even 2. 🙂

 

(image by: vivien chin)

lobster eggs benedict

 

From the brunch menu at Mermaid Inn on the Upper West Side.  Perfect combo for the morning.

 

(image by: vivien chin)

mad sq eats: hong kong street cart

As the next round of Madison Square Eats gears up to start again next week, I remember some of my favorites from the Spring Mad Square Eats season from Hong Kong Street Cart.  Beijing Ya Bun and Chili Salted Shrimp (lightly fried amazingness!).  Can’t wait for the next round of food booths.

(images by: vivien chin)

oxtail noodle soup

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This one of my favorite dishes.  The noodles are hand-pulled and Chinatown ice cream factory is next door so it’s a double win when I come here to eat!

 

 

Xi’an Famous Foods
67 Bayard Street
New York, NY 10013

 

seared tuna_the continental

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Seared tuna on a bed of mushroom risotto. Delicious.

From the Continental at Caesar’s Palace in Atlantic City

(image by: vivien chin)

milk bar

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Momofuku Milk Bar signage – UWS

(image by: vivien chin)

delmonico’s_baked alaska_restaurant week

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Just had the most perfectly formed and delicious Baked Alaska at Delmonico’s for this year’s summer restaurant week. The Filet Mignon for entree and Lobster Newberg for appetizer were perfect to accompany it. Perfectly cooked and flavorful.  Highly recommend dinner here if you haven’t been.

Delmonico’s
56 Beaver Street
New York, NY 10004

http://www.delmonicosny.com/

crack pie

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The name pretty much sums it up. Pure sugar to keep you on a high for hours to come. Pair that with an espresso milkshake and you are off to the races! Delisciousness available at the Momofuku Milk Bar – Upper West Side (and all other locations)

(image by: vivien chin)

bubble tea w/ attitude

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Best bubble tea characters ever! Despite the address on the label, I found this place on the corner 23rd St and 7th Ave. Yummy lychee bubble tea.

(images by: vivien chin)

mad sq eats: pizza

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Last week to enjoy the Madison Square Eats booths! My tummy and taste buds are sad.

Just had the seasonal pizza from the Roberta’s booth (there it is on the middle tray). Complete with asparagus, mozzarella, lemon, garlic oil if I remember correctly. Delicious. The Beesting pizza Laura ordered is coming out is the wood fire oven in the 2nd pic. Also equally as delicious.

(images by: vivien chin)

jacob’s pickles

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20120527-234224.jpgFound this new place in the Upper West Side serving growlers of beer and southern style food.  It has some of the best Mac & Cheese that I’ve tasted in the city.  The friend pickles are a favorite of mine for an appetizer.  Their Beer Mussels with Fries are shown above in the foreground and the Mac & Cheese beyond.  Half growlers of beer are available as well as you can see in the photos.  Bring your appetite.  The portions are large & satisfying.

 

Jacob’s Pickles
509 Amsterdam
New York, NY 10024
(212) 392-5407

http://jacobspickles.com/

 

(images by: vivien chin)

 

pudding + fortune telling fish

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Best dessert treat to come with your check! Dense dark chocolate pudding dessert. Mermaid Inn on the Upper West Side.

(image by: vivien chin)

cannoncino

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These tasty treats were at the Madison Square Eats booths. Must get one next week.

(image by: vivien chin)

desk view: marimekko + mad sq eats

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Marimekko collaboration with “Madison Square Eats” event food booths making food time fun. Love the sea of color and tasty treats. Check it out at Madison Square Park.

(image by: vivien chin)

arepas_homestyle

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Team effort at Deniz and Adam’s house on Friday. Tried our hand at homemade Arepas filled with avocado and chicken accompanied by a black bean mango salad. Really delicious!! Drinks included micheladas – spicy beer mix that leaves a kick in your mouth! Dessert was a sweet & savory arepa topped with a fried egg. Thanks Deniz, Adam, JS, Dianne, & Justin for a very yummy dinner and good times.

(image by: vivien chin)

homemade veggie pizza

Really delicious easy pizza to make.  Either use your own pizza dough or what’s shown above is the Trader Joe’s Garlic herb fresh pizza dough.

Toppings: roasted red peppers; artichoke hearts; spinach; kalamata olives; parmesan cheese; fresh garlic; basil; oregano

Bake at 425 degrees till done.  Enjoy!

An easy, tasty meal.  Colorful and beautiful too!

(image by: vivien chin)

quinoa tabbouleh salad

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Made this new recipe for dinner. Delicious, light, and fresh. Good alone or as a complementing side dish. My first recipe with quinoa. Now to look for more!

Ingredients~
2 cups water
1 cup quinoa, rinsed
1 cup tomato, diced
1 cup cucumber, diced
1/4 cup mint, chopped
1/4 cup green onions, chopped
1/4 cup lemon juice
1/4 cup kalamata olives, chopped
2 tablespoons extra-virgin olive oil (or more to taste if necessary)
1/2 teaspoon cumin, toasted and ground (optional if you don’t like the flavor)
salt and pepper to taste
garlic powder to taste

Directions~

(1) Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.

(2) Mix the quinoa, tomato, cucumber, parsley, mint, olives, and green onion.

(3) Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.

(image by: vivien chin)

xocolatti

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Received the prettiest truffle chocolates. Almost too beautiful to eat. They come from Xocolatti in SOHO.

top row (L to R): raspberry hazelnut, gianduja, champagne brut
middle row (L to R): coffee nutmeg, olive oil basil, rose cardamom
bottom row (L to R): tangerine, malagasy, sake

lovely…

 

(image by: vivien chin)

sweet trifecta

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Sweet Italian treats from Eataly complimented the home cooked butternut lasagna last night. Tiramisu w/nougat (left); apple tart (top); semifreddo (right).

Decadent and light at the same time. Just perfect!

(image by: vivien chin)

blood orange salad

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Just had this really delicious salad recently at P.J. Clarke’s that I want to start making on my own. It consisted of spinach, butter lettuce, blood orange slices, spiced pecans, and goat cheese with a blood orange vinaigrette and topped with a home made crouton.

So simple, but so good!

P.J. Clarke’s
Lincoln Square
44 W 63rd St
Upper West Side
New York, NY 10023

(image by: vivien chin)

yorkshire puddings

After having popovers at a local restaurant, I really wanted to try and make some of my own.  I stumbled upon this recipe for Yorkshire Puddings that are made in a normal muffin pan that have all the characteristics I love about popovers–in particular the fluffy, crispy, layers.  Made these a while back, but only just now go around to posting them.

 

Ingredients ~

1 cup flour
1 cup eggs
1 cup water/milk (50/50 split mixture)
pinch of salt
1 tbsp malt vineagar

 

Instructions ~

(1) Mix flour, salt, eggs, and half the water/milk mixture.  Beat well until lumps are gone.

(2) Add the remaining water/milk mixture and vinegar and mix thoroughly.  Set aside

(3) Preheat oven to 400 degrees F.  Fill each reservoir of muffin tray 1/5 full with vegetable oil (or beef drippings as traditionally done.  I used vegetable oil).  Place tray in oven to heat up oil.

(4) Once the oil gets hot, take the tray out of the over and quickly pour some batter into each reservoir.  The batter should sizzle when it hits the oil, just like frying dough.  Place the tray in the oven for 25 mins.  Don’t open door or they might collapse.

(5) After 25 mins, you can rotate the tray for even cooking and cook for another 10 mins or until golden brown.

Serve, eat, enjoy!

 

(image by: vivien chin)

brigadeiro

Just broke into the other part of my swag bag–a box of brigadeiro candies.  Brazilian candies.  The pistachio one is amazing.

 

(images by: vivien chin)

baked asparagus omelet

A new breakfast favorite.  The sweet flavor of the asparagus, creamy cheeses, and delicious eggs make for a good combo.

Ingredients ~

1 pound pencil-thin asparagus, ends trimmed
3 ounces or more of favorite cheese (mix of Brie, Jarlsberg, Parmesan as seen above)
1 tablespoon unsalted butter
1 shallot, chopped
2 garlic cloves
5 large eggs
3/4 cup cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

 

Instructions ~

(1)  Preheat Oven to 350 Degrees

(2)  Boil Asparagus until crisp tender.  Drain and pat dry

(3)  Cook shallots and garlic in butter until tender

(4)  Mix eggs, shallots, garlic, cheese and cream in bowl.

(5)  Place evenly the asparagus in a 9 inch quiche or pie pan.  Pour egg mixture over

(6)  Bake for 40 mins until puffy and golden or until egg is cooked through

 

(images by: vivien chin)

green tea kit kat

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My new favorite candy straight from Japan! Thanks M!

(image by: vivien chin)

resto

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Went to Resto last night for Restaurant Week dinner last night. I didn’t take many pics, but my favorite things I ate last night were the deviled eggs on top of a pig toast and the Beignets with chocolate sauce. The Beignets are even tastier dipped in coffee! The deviled eggs are from their regular menu and they are just divine. It’s the best combination of food you could ever put together to make a deviled egg. Definitely worth a visit. The food is great!

Resto
111 East 29th Street New York, NY 10016
212- 685-5585

 
 

(images by: vivien chin)

 

shrimp chips

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My favorite Chinese New Year Tradition is having these fried up to munch on. Here’s my batch from last night.

(image by: vivien chin)

morimoto

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Some exterior and interior detail shots of Morimoto’sfrom my recent restaurant week visit. Designed by one of my favorite architects, Tadao Ando.

The wind was really whipping the entry curtains. Worth a visit if you get the opportunity to eat there. It’s a little bit of a splurge so save for special occasion. Located at the end of Chelsea Market in New York.

(images by: vivien chin)

restaurant week_morimoto

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[Iron Chef] Morimoto always has his restaurant week menu only available on weekdays at lunch so its hard to attend if you work. Finally this year I went because of the MLK Jr. holiday. Delicious and delectable. The black cod bento box w/ sushi, tempura, salad, and miso soup is the best and I chose a berry panna cotta for dessert which was equally as satisfying.

(images by: vivien chin)


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