July 2011


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Fig and Clementine Port Wine Poptail

Fruit and wine—in a popsicle? Yep—it’s a ménage a trios for the hedonistic foodie.

Hitting the blender’s vortex this week is some dry port wine, figs, clementine tangerines and honey. We’ve have to admit, it seemed almost sacrilege to be pouring wine onto the blades of our poptail regulator. But a nano second later “almost” turned into a 2-cup pour.

We’re on a campaign to leave no alcohol behind, so stay tuned to find out what’s next on the poptail hit list. And remember, you can find all of our boozy ice pop concoctions in Endless Poptails.

Fig and Clementine Port Wine Poptail

 

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in Desserts / Endless Poptails / Recipe 5 comments
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Artsy Photo Of The Day

Getting a grip of vegetables that taste like actual vegetables. Hooray for farmers markets!

in Photos / Veggie 0 comments
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Do or Dine: Dumpling Nachos

We thought we’d found the limits of nacho creativity when we told you about wonton wrapper nachos, but then the chefs at Brooklyn’s new Do or Dine had to go and make dumpling nachos. Yep, their “Nippon nachos” are basically nachos made with dumplings instead of tortilla chips. Not dumpling wrappers—entire dumplings. Deep-fried pork dumplings are topped with melted cheddar, sour cream, salsa and scallions.

Game on, ESers — what’s the craziest food you can turn into a nacho? Eggs Benedict nachos? Foie gras nachos? Steak tartare nachos? I honesty can’t think of anything I wouldn’t want to eat in nacho form (And big up to Lorie Marsh, who has already written in with her amazing chili cheese nachos. Thanks, Lorie!)

A little more about the awesomely named Do or Dine: two front-of-house workers at Manhattan’s fancy-pants restaurant The Modern branched out to Bed-Stuy with one of the most creative high-end/lowbrow menus we’ve seen yet. They also officially win our search for America’s most creative deviled egg with this:

 

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in Cheese / Eggs / Restaurants 3 comments
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Getting the Most Out of Your Boyfriend, Roommate, Sister, Dad, etc

You know when you find something that your boyfriend, roommate, sister, dad, etc…can do really well—and it totally shocks you—and then you make that boyfriend, roommate, sister, dad, etc…keep doing it? Well, I discovered Bennett can poach the hell out of eggs.

The discovery occurred over Father’s Day. We finished our annual Gary Poppa 5K and the family looked to me to create a festive lunch. I dreamed up a take on eggs Benedict with a mini savory waffle standing in for an English muffin. It was then topped with caramelized onion, a poached egg and a creamy roasted red pepper and basil sauce all with a side of crispy potatoes. I delegated the tasks: my dad took on the waffles (I know, it’s Father’s Day but my dad adores cooking so it’d be unfair to make him just watch), my sister helped me with the sauce, my brother mixed up cocktails and I turned to Bennett for the poaching.

It was his first time poaching so he read a few articles, stressed out, and then poached 8 eggs. And only 2 (the first tw0) were overcooked. The eggs we used that day were a bit older and through his research we learned that poaching with fresh eggs makes the whites stay together more. We vowed to poach the next batch of eggs bought from the farmers market.

This brings me to my next spin on eggs Benny.

 

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in Breakfast / Eggs / Recipe 2 comments
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