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by BS

The Endless Road Trip: Copenhagen, the Prettiest Food in the World

So, I could tell you guys all about my recent trip to Denmark, and all of the ways that Copenhagen totally deserves its status as the darling of the local-foraged-organic food movement. But really, there’s no need to say anything about the food here, because all you have to do is look at it. Seriously—how the hell do they get all of their food to look so goddamn beautiful???

As previously mentioned on ES, these people know how to make a freaking sandwich for serious. These avant garde smørrebrød (how cool are øs?) are from Aamans sandwich shop, which actually just opened a branch in NYC. Left: smoked salmon with flower-pickled carrots(!),smoked cream cheese, shallots and watercress. Right: New potatoes with tarragon emulsion, chives, radish, and crisp potato chip strands.

They taste even better in the park! Venison pate with juniper and schnapps, plus apple/celery salad and “bacon-nut crunch.” Sirloin with horseradish, remoulade and crispy onions.

If you thought Danish people aare all fancy foodies, you may be surprised to know they loooooove hot dogs. Artisan, gourmet hot dogs, obviously, with helpful signs that graphically explain that they come served in standard buns, weird fransk buns that have the ketchup or mayo stuffed inside, or on a plate.

We went plate. Can’t resist more crispy onions.

by Emily

No Such Thing as Too Much Pumpkin…or Goat Cheese

Even though Thanksgiving feels like it was ages ago by this point, I”m still in the process of using up all the leftovers. Evidently I”m not alone; my ES sistas have been working through the same issue by creating their delicious Pumpkin Stuffed Shells and Turkey Parmesan recipes.

Anyway, I ended up with a lot of leftover canned pumpkin, which was great for me because I happen to loooove pumpkin in both sweet and savory dishes. Still riding my fried sage leaves craze, I dreamed up this savory and secretly quite healthy pasta dish, which combines spiced, roasted cauliflower, chicken breast chunks, and gobetti pasta as a base. That combo is then smothered in a creamy goat cheese pumpkin sauce, then topped with paprika, roasted pumpkin seeds, fried sage leaves, and yet more goat cheese. This pasta was a good way to use up leftover pumpkin, but stands on its own; you don”t need leftovers as an excuse to whip this up for dinner!

Roasted Cauliflower-Pumpkin Pasta with Goat Cheese, Pepitas, and Sage

in Cheese / Recipe 3 comments

by BS

This is What Brunch at Per Se Looks Like

Per Se may be the best restaurant in New York, but it’s also a food blogger’s nightmare: no photos allowed!?! ES Spy Sara Huneke discovered a secret: opt for their $200 brunch instead of dinner, and you’ll have enough natural light flowing in to surreptitiously take drool-worthy smartphone shots.

Red wine-braised heirloom onions, arrowleaf spinach, broccolini, cauliflower, Meyer lemon and preserved horseradish.

Glazed white asparagus, yellow cling peaches, Belgian endive, Pearson Farm’s pecans, sorrel and Australian black winter truffle.

in Featured / Photos / Restaurants 3 comments

by BS

America’s Best New Sandwiches — 2012

You want sandwiches? We got sandwiches. Last year, Endless Simmer’s post on America’s Top 10 New Sandwiches was our most-read story of 2011, and even helped turn The New Luther into a bit of a sell-out phenomenon. But America’s sandwich artisans haven’t stopped innovating, and we haven’t stopped salivating. So here we go, for your drooling-at-work pleasure, this year’s list of America’s top 10 craziest, loveliest, cheesiest, most creative new sandwiches.

10. The Noble Pig — Noble Pig Sandwiches, Austin

Texas may be best known for its beef, but perhaps not for long, if chefs John Bates and Brandon Martinez have anything to say about it. Their year-and-a-half-old Noble Pig serves up a namesake sandwich that somehow combines everything that is beautiful about pork products on one truly outstanding sandwich. Tender pulled pork, spicy slivers of ham, and crispy bits of bacon are all mixed together, topped with provolone cheese, and served on toasted, house-baked bread, for a porky trifecta that hits all of the spots. (Photo: Marshall Wright)

9. Pane et Panelle — Bar Stuzzichini, New York

Chickpeas may get typecast as functioning only in falafel form, but it turns out balls aren’t all they can do. Panelle is actually an old Sicilian street food snack—chickpeas and flour formed into light, airy strips and fried in olive oil. Stuzzichini‘s sandwich revives that classic and perfects it, layering crispy strips of panelle on a sesame-studded bun, in between levels of soft ricotta and caciocavallo cheeses. The result is a light-but-addictive sandwich that will make you curse every overly dense falafel wrap that has crossed your lips.

8. Chicharrones Banh Mi — Ink Sack, Los Angeles

There are a million banh mis in American nowadays, but we were most swept away by this version from Top Chef champ Michael Voltaggio. At his new Ink Sack sandwich shop, tender slices of pork belly and pork butt are topped with pickled vegetables, plus the kicker — crispy chicharróne fried pork rinds, creating one incredible multi-culti pork bomb.

in Bacon / Cheese / Eggs / Featured / Lists / Pig / Red Meat / Restaurants / Sandwich / Top 10 Lists / Trends / Veggie 8 comments

by gansie

Snuggle Up: Endless Simmer’s Fall and Winter Recipe Guide

I know what you’re about to say. And yes, summer is truly over. But wipe away that tear. You’re in store for warming winter soups and crispy broccoli florets. Huddle ’round the radiator, with your laptop (or electronic device of choice) and check out our recipes to keep you satisfied until that first asparagus breaks through the ground.

For this first day of autumn, you’ll find below some highlights from our archives, plus the link to the entire collection, which we’ll be sure to update as we try out new far mar finds and desserts that don’t count because it’s sweater season.

Endless Simmer’s Fall and Winter Recipe Guide

Apples and Chickpeas with Apple Cider
Just how you (may?) like it: sweet and vegan.

Apple Chutney Tarts
“As good as McDonald’s apple pies,” says husband.

Brussels Sprouts and Cauliflower with Orzo and Arugula, Cream Cheese, Lemon Sauce
Surprise: Brussels can be awesome when boiled.

Carrot Fries
Serve with blueberry ketchup.

Curry Cauliflower and Coconut Milk Soup
Black beans with coconut milk? Yup.

Click through for more cold weather stand outs. And if you wanna take a look at all of Endless Simmer’s cooking experiments – try our Recipe Index.

in Recipe 0 comments

by forkitude

Artsy Photo of The Day

Final exams like these are better than filling in bubbles with #2 pencils.

in Photos / Red Meat 0 comments

by gansie

Curry Cauliflower and Coconut Milk Soup

It’s countdown time. But not just for the bird. In my household there are other things a-brewin’.

80P has a monster paper due by the end of today. In preparation, he has been consuming plenty of caffeine (coke and tea), grease (pizza) and salt (tortilla chips.) He can handle the mounting calories.

I, on the other hand, am facing another type of demon. This Saturday is my 10 year high school reunion. Eek! So while 80 is lovingly gorging on the tastiest calories, I’ve been trying to banish those foods for the past few days AND the coming few days.

Tonight 80’s pizza looked so amazingly shiny and beautiful. But I passed. I did however, end up making a mighty delicious meal for myself though, minus the bubbling cheese. If you’re also trying to keep it light before the big day of eating, I highly suggest a soup thickened with pureed vegetables.

in Featured / Recipe / Veggie 1 comments