Archive for November, 2012

Warm Potatoes and String Bean

November 28, 2012 1 comment

Steven and I were watching Chuck Hughes the other day and fawning over him. I noticed that I had a few of the ingredients that he used in his warm potato recipe and decided to adapt it. It’s really simple to make and requires only a few ingredients. For being as simple as it was, it’s a great idea for a light supper dish and it’s too bad a certain friend didn’t come over to try it!

Ingredients: (serving is for about 5 bowls like size of the picture above)

  • 1 1/2 pounds of red gold and yukon gold potatoes (my bag of mixed potato also had an All Blue potato tossed in)
  • Salt
  • 4 hardboiled eggs
  • 2 canned anchovy fillets, minced
  • 1 1/4 tablespoons grainy Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup white wine vinegar
  • 1/3 cup olive oil, plus a splash for sauteing
  • 3 cups of green beans
  • Salt n Pepa
  • 1 cup of mushrooms
  • half an onion


  • Make some hardboiled eggs
  • Bring a pot of water to boil, add salt, then boil the potatoes for 25 minutes and the green beans for 3-4 minutes (shock them in ice immediately after).
  • While everything is boiling, you can saute some onions and mushrooms. I like my potato salad with a little bit of a bite, which I think the onions do add. The mushrooms are aslo just another sweet component. Just cut the mushrooms and onions thinly and saute over medium heat for about 5 minutes.
  • As the food boils/sautes, prepare the dressing. Whisk the mustard, garlic, vinegar, sardines, and olive oil together until it’s well blended. Season with salt and pepper.
  • When the food is done cooking, just mix into the dressing and serve warm.

Thoughts: I really like this kind of comfort food as like a late supper snack. It’s warm, fresh, and filling without feeling like it’s too much. I think there can be some improvement with the dressing, but I don’t know where. Steven said he liked it – especially the mustard, whereas Arthur thought the mustard was quite strong. For the ease and simplicity of it though, I really like this recipe. Let me know if you have any thoughts about it!

NYC Food List!

November 24, 2012 1 comment

It’s been a while since I’ve really posted about anything; I figured I’d just post something random for you guys!

Reddit’s NYC subreddit had a thread titled “Best of New York Restaurants“. Someone was planning on visiting NYC from London and wanted to know what some great restaurants were; I was just staying up and drinking a lot of coconut water and water to hydrate myself after a rough night of drinking, so I figured that I’d go ahead and contribute. My post ended up being longer than I originally thought it would be, and I figured that it’d be useful to post it here!

Other posters in the thread gave a lot of info about other great places to check out for food in NYC, so you should also check out the thread!

First, here are some places I make sure to take friends when they visit:
-Shake Shack (burgers)
-Lucali (pizza)
-Katz’s Deli (pretty famous pastrami sandwich)
-Pommes Frites (good fries with lots of sauces—mango chutney is great)
-Xian Famous Foods (Chinese Xi’an food)
-Ippudo and Totto (ramen)
-Peter Luger (steak!)
-Nan Xiang Dumpling House (Chinese soup dumplings / xiaolongbao)
-Murray’s Bagels AND Ess-a-Bagel (Both have really good bagels, and I think they’re better than Absolute Bagels.)

Click here to see the rest of the list.

Categories: Eating, Random Tags: , , , ,

Butternut Squash Soup

November 16, 2012 1 comment

I love the flavors of fall. Apple, cinnamon, pumpkin, nutmeg, clove, orange, cranberry etc. – it’s the best. Slow roasted meats, various pies, and warm spicy drunks are also seasonally amazing. With that said, I was inspired by my favorite time of the year to make the following butternut squash soup.

Note: The following recipe resulted in a really flavorful soup, but the texture was very thick. I think it was because my butternut squash was really big, so the extra meatiness of it lent an extremely thick texture.

Click here, because fall soups are the best