The BlogHer 2012 Foodie Bucket List: Frugal Bites

July 31, 2012 by 1 Comment

This is the weekend when thousands of female bloggers will converge on the country’s mecca for foodies:  New York City.   The BlogHer 2012 Conference is a huge draw for web-savvy women (and a handful of brave men) from all over the country.  Unfortunately, many will miss out on the opportunity to sample the city’s finest fare because they’ll be too busy party-hopping and swag-grabbing at the Hilton.

I’ll be at BlogHer myself, but I am avoiding the food there as much as I possibly can (gasp!).  It may sound counterintuitive for a blogger from a site called Frugal Bites to turn down FREE food.  But when I’m in New York, I never miss an opportunity to cross a few items off my culinary bucket list.  Although I’m hardly a NYC food expert, I’ve been there enough to be able to give my fellow bloggers a few spot-on recommendations within walking distance if they dare to branch out.

Let me know what you enjoy eating in the Big Apple!

carnegie deli woody allen

The Woody Allen at Carnegie Deli

The Woody Allen at Carnegie Deli
Yes, it’s expensive.  $19.95 is a CRAZY amount for a sandwich, and I’m a bit put off that you have to pay an extra $3 to split it. However, the melt-in-your-mouth pastrami is foodgasmic, especially after a night out partying. You will NOT be disappointed, and just may find yourself daydreaming about it in the dead of winter (not that I’ve (ahem) done that myself).   Frugal Tip:  If you get it to go, you can avoid the split charge and share it with a friend.

Carnegie Deli
www.carnegiedeli.com
854 7th Ave. at 55th Street
New York, NY
212-757-2245

magnolia baker

Red Velvet Cupcakes at NYC’s Magnolia Bakery

The Red Velvet Cupcake at Magnolia Bakery
In your neck of the woods, $3.25 is probably a lot to spend on a cupcake.  When in New York City, it’s a steal considering that for under $5 you’ll get to taste one of the city’s most-talked about desserts.  If there’s a line, don’t shy away.  It moves pretty quickly and is worth the wait.
Frugal Tip:  Learn to make the Copycat Red Velvet Cupcakes at home when you get back!

Magnolia Bakery
www.magnoliabakery.com
1240 Avenue of the Americas
New York, NY 10020
212-767-1123

 

Fondue at Kashkaval NYC

Fondue at Kashkaval NYC

Fondue at Kashkaval
Kashkaval is a cute little wine and cheese shop about a 15-minute walk from the Hilton in NYC’s Hell’s Kitchen neighborhood.   From the front and outside it looks like a simple little cheese shop (they sell gourmet cheeses in front) but in the back you’ll find a dimly lit, intimate restaurant in which to enjoy fondue and small plate dishes.  Frugal Tip:  Go later on in the evening (after 9:00 p.m.), or expect to wait for a table.

Kashkaval
http://kashkavalfoods.com
856 9th Avenue between 55th and 56th
New York, NY
212-581-8282

 

soup man

Soup from Soup Man (A.K.A. The Seinfeld “Soup Nazi”)

Soup from Soupman
Although the soup at Soupman is not as memorable as the Seinfeld episode that made it famous, they come with a Lindt truffle and baguette as a consolation prize.  Soups are a little on the pricey side, but die-hard fans will thoroughly enjoy the “No Soup for You!” Soup Nazi experience .

The Original Soupman
http://originalsoupman.com
259A W. 55th Street
New York, NY 10019
212-956-0900

 

juniors cheesecake

Cheesecake and Drinks at Junior’s

 

Junior’s for Cheesecake or Drinks
To foodies, New York is as famous for their cheesecake as they are for the Statue of Liberty or Times Square.  Junior’s is a New York institution, and has been around since the 1950s.  Since you’re probably going to be in Times Square anyway, stop in at Junior’s for a little slice of the city.  If you prefer to drink your calories, their drinks are as delicious as their desserts.  The Brandy Alexander was my personal favorite.

Junior’s Cheesecake
www.juniorscheesecake.com/
1515 Broadway #1
New York, NY 10036
212-302-2000

papaya dog

Papaya Dog

Hotdog and Smoothie at Papaya Dog
Let’s face it.  Unlike the sign says, hot dogs are not gourmet fare.  But Papaya Dog dishes them out frugally and in New York fashion with a cold papaya smoothie (among Papaya King, Gray’s Papaya, Mike’s Papaya, etc.) Perfect for an on-the-go snack or a late-night nosh after drinking.

Papaya Dog
333 Ave of the Americas
New York, NY 10014
212-627-9748


Filed Under: Restaurant Reviews Tagged With: , , , ,

Raspberry Baked French Strata

July 29, 2012 by 1 Comment

raspberry baked French strata

I’m a bit indecisive in real life, and this recipe proves it.  Yesterday I wasn’t sure quite sure whether to make Raspberry Bread Pudding or Raspberry Baked French Toast, I came up with a recipe that is a bit of both.  The basic recipe is based on my Baked French Toast, with a few minor tweaks.  I cut down on the egg content and added sugar because I wanted it lighter and sweeter.   I used bread from my leftover Hawaiian Sweet Bread, which gave it an even sweeter taste.  And of course – I added those luscious raspberries.  I wasn’t even sure what to call it, because it’s not a true bread pudding nor is it a French Toast.  So, with a bit of creative license I’m calling it Raspberry Baked French Strata.   It can be served as a dessert or as a breakfast bake. Whatever you call it or however you eat it, it’s delicious!

Frugal Tips:  Stale bread is great for recipes like this!  Never throw it away.  If you don’t want to use it up right away, throw it in the freezer for later.  Just thaw and use.

Print
Raspberry Baked French Strata
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 loaf French bread, cubed (or any kind of stale or day-old bread)
  • 1 8-oz. package cream cheese, cut into 1-inch cubes
  • 6 large eggs, beaten
  • 2½ C. milk
  • 1 C. sugar
  • 1 tsp. vanilla
  • 6 Tbsp. butter or margarine, melted and cooled
  • 1 tsp. cinnamon
  • 6 oz. raspberries (or more, if you have them)

Instructions
  1. Grease a 9×13 casserole dish or cake pan. Put half of the bread crumbs in the pan, spreading out evenly. Top with cream cheese slices. Add the rest of the bread cubes. In a separate mixing bowl, combine the eggs, milk, butter, sugar and cinnamon. Pour over the top of the bread cubes/cream cheese. Pat everything down into the pan to ensure it all gets moistened. Cover with plastic wrap and refrigerate overnight, or at least on hour.
  2. Preheat oven to 350 degrees. Press raspberries gently into the bread mixture, reserving a few for garnish if desired. Bake for 45 minutes or until golden brown.
Filed Under: Breads, Recipes Tagged With: , , , ,

California (Sushi Roll) Adventures

July 28, 2012 by 2 Comments

sushi california rolls

Living in Southern Minnesota, finding good sushi isn’t easy.  Luckily, finding the ingredients to make good sushi isn’t that hard.  Lately, I’ve recently been teaching myself to roll my own.  My first attempt was not bad, but not great.  Thanks to my friends at Mommysavers and their advice on how to make sushi rolls at home I quickly determined that my main mistake was layering on too much rice.  My second go-round (pictured here) was much more successful.  This time, I only added ONE cup of the sushi rice (instead of one and a half) to the Nori paper, which made all the difference.  You can make sushi at home too, with minimal practice.  All you need is a sushi kit (which are pretty  cheap on Amazon), good sushi rice, and a little patience.

Print
Easy Sushi Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 

Sushi rice is easy, but it requires short-grain sushi rice (found in ethnic grocery aisles) in order for it to work.
Ingredients
  • 1½ C. sushi rice (don’t use long grain rice)
  • 1½ C. water
  • 1½ Tbsp. rice vinegar
  • 1½ Tbsp. sugar
  • 1 tsp. salt
Instructions
  1. Rinse the rice thoroughy first, until the water runs clear. Heat a saucepan with 1½ C. water and rice over medium-high heat. Once it begins to boil, reduce heat and cover. Cook 15 minutes. Remove from heat, and let stand for 10 minutes.
  2. Meanwhile, in a separate bowl combine the rice vinegar, sugar and salt. Pour over sushi rice and toss so that all the grains are coated. Refrigerate rice at least two hours before making sushi.

 

How to Make Sushi Rolls

After the sushi rice has cooled and is ready to go, tear off a piece of plastic wrap and place it on your sushi mat as shown below.  Next, place the sheet of Nori on the plastic wrap.  Spread one cup sushi rice on top of the Nori, using your sushi paddle or your wet fingers to press it down evenly.  You’ll want an even, thin layer of rice.  If it’s too thick, it will be hard to roll tightly without the ingredients squirting out all over the place.

At this point, you can either flip the nori over so that the rice side is down (and on the outside of the roll) or leave it the way it is.  I flipped it over so the rice would be on the outside of my California rolls.  If desired, shake a little sesame seed or poppy seed on the rice.

For Califormia rolls, place your avocado, cucumber, and imitation crab inside.  For a Philadelphia roll, substitute the crab for smoked salmon and include a strip of cream cheese.  Experimenting with ingredients is the fun part!   Let your own taste be your guide; there are no right or wrong ingredients.  Starting on one end, use your mat to roll your sushi, pressing down as you go to create a compact roll.  With a sharp knife (it helps to wet it slightly) cut in six pieces.  Enjoy!

Frugal Tips:  Supplies to make sushi rolls can often be found at ethnic grocery stores for much less than at specialty stores.  Also, check Amazon for the best prices on your sushi mat and paddle and other tools.

california rolls

 

Filed Under: Fish and Seafood, Salads and Sides Tagged With: , , , , ,

Roasted Garlic & Herb Beer Can Chicken

July 28, 2012 by Leave a Comment

beer can chicken

 Beer can chicken is one of those meals you can’t go without making each summer.  It’s tender, flavorful, and falls right off the bone.  Best of all, it’s easy and doesn’t cost a lot!

I got the whole chicken for under $5 at ALDI.  The seasoning is McCormick’s Grill Mates Roasted Garlic and Herb.  We use our Weber Poultry Roaster for his, but it’s certainly not necessary.  Just stick a can of beer in the cavity of the bird, place on a solid surface (like a roasting pan) and you’re good to go!

Print
Roasted Garlic & Herb Beer Can Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The beer makes the chicken moist and flavorful!
Ingredients
  • 1 4-lb. chicken, whole
  • 2 Tbsp. olive oil
  • 3-4 Tbsp. McCormick Grill Mates Roasted Garlic & Herb (or other poultry spice)
  • 1 can beer
Instructions
  1. Rinse chicken inside and out, and pat dry. Rub the chicken with the olive oil, then rub with spices. Take a few swigs of beer (you don’t want it to be too full) and place the can in the cavity of the bird, and secure it on a flat surface (like on a roasting pan). Use the legs of the bird as a tripod, or support to keep it stable.
  2. Grill over medium-high heat for 1¼ – 1½ hours. Cover the grill for the first hour of cooking. After that, check the bird periodically to see if it has reached the internal temperature of 160-165 degrees. Let the chicken rest for 10 minutes before serving.

 

Frugal Tips:  When it comes to preparing a whole chicken, don’t throw ANYTHING away!  You can use the drippings to make a flavorful chicken gravy.  Add a little Wondra and whisk on the stove with a little water until it has thickened.

I also simmer the chicken carcass for about 60 minutes to make homemade chicken stock.  Store them both in zippered containers for future use.

chicken-gravy1

chicken-gravy

chicken stock

Filed Under: Meat Tagged With: , , , , ,

Denver’s Rioja: Fabulous Mediterranean Bistro Fare

July 27, 2012 by Leave a Comment
rioja artichoke tortelloni

Half Portion Artichoke Tortelloni, Rioja’s Signature Dish

Since I often travel for work, I am fortunate to be able to sample wonderful restaurants all over the country.  Last week I traveled to Denver for the School Nutrition Association Annual National Conference and was able to stop in again at Rioja, easily my favorite restaurant in the Mile-High City.  I stumbled upon it a couple years ago thanks to Yelp (I don’t know what I did before that app) and have been back every chance I’ve had.

Rioja situated on quaint, artsy Laramie street among other trendy shops and restaurants.   It’s dimly lit, and packed with a young, successful, upwardly mobile young crowd.  Jennifer Jasinksi, Executive Chef at Rioja, has the credentials and experience to back up her creative menu and adventurous flavors.  Before creating Rioja, she worked in notable restaurants from California to New York City to Paris, under culinary all-stars like Wolfgang Puck.  In 2012, she was a James Beard Foundation “Best Chef Southwest” finalist.

Rioja is known for incorporating Mediterranean flavors with local meats and produce.  Flavors are earthy and rich.   They’ve got a fantastic array of cheese and meats and is a charcuterie lovers’ dream.   But carb lovers won’t be left out.  Rioja’s free bread basket alone is reason to visit, with choices such as goat cheese biscuits and rosemary rolls.  Simply delicious.

Order small plates and half portions if you’re interested in creating your own sampling menu.  Don’t miss their signature dish, Artichoke and Goat Cheese Tortelloni: Little delicate pillows of handcrafted pasta filled with goat cheese nestled in a warm bath of artichoke broth and truffle essence.  Mmmmmm.  The half portion shown above is just $11.50, a true culinary bargain.  I was able to sample the pork belly, tortelloni, bread, and salad along with a beer for well under $30.  You won’t leave stuffed (this isn’t Old Country Buffet), but you’ll definitely be satisfied.

Frugal Tips: If you can’t book a table, ask if they have room near the kitchen in the back.  You’ll get a glimpse of the sous-chefs in action, and may get some special treatment (read: free samples).  I was treated to a bite of the blood orange and goat cheese salad pictured below.  A tiny bite packed with fresh local flavor.

blood orange with goat cheese

Blood Orange and Goat Cheese

 

rioja denver

Bread Basket Goodies

 

rioja denver

Cardamom-Crusted Pork Belly on Garbanzo Bean Pureee (a.k.a “Fancy”Bacon)


Filed Under: Restaurant Reviews Tagged With: , ,
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