La Biblioteca

By 4:00pm on any given weekday I'm just about ready to leave work and the first thing on my mind is.... happy hour. Where is the best place around here to meet up with a friend for a quick drink and small bite of food before heading home and relaxing? It's a weekday so you can't stay out too late with work in the morning. Working in midtown manhattan means there are a lot of nice restaurants around and plenty of bar choices but not necessarily good happy hour options that have good drinks and food at a reasonable price.

I have a few favorites but my top-choice at the moment is a little basement bar, La Biblioteca. It's a discreet little bar tucked underneath Zengo that specializes in tequila. Anyone who knows me at all knows tequila is NOT my drink of choice, but the seductive charm of this place is undeniable. The dim lighting, the plush leather chairs. The antique shelves full of labeled tequila that composes their 'library' and even the 'librarian' of their collection, a leggy blond who knows more about tequila than I would ever want to. Their short happy hour menu keeps me happy and satisfied after a long day at work.
 

 Library Cards

Tequila Lockers for those who buy bottles - free storage until your next visit

 Mahi Mahi Tacos - 2 for $5 during happy hour

 Tuesday Tequila Tastings - every week a different distillery

Philly in a day... Photo Essay

Reading Terminal Market

Dutching Eating Place's Apple Turn Over

Dutch Eating Place's Open Face Turkey Sandwich

Dinic's Oven Roasted Pork

Dinic's Pulled Pork Sandwich with Broccoli Rabe

Independence Hall

 Liberty Bell

Frozen yogurt on a cold day

 Jim's Philly Cheesesteak

 

Townhall

Hunger Games - Noodles in Green Sauce

How perfect that it is St Patrick's Day weekend because my next Hunger Games recipe is from the same meal as the paper thin beef carpaccio, noodles in GREEN SAUCE!

"The servers, all young people dressed in white tunics like the one who gave us wine, move wordlessly to and from the table, keeping the platters and glasses full. About halfway through my glass of wine, [Katniss] head starts feeling foggy, so [she] changes to water instead." Well let me tell you something, I will NOT be changing to water this weekend. And hopefully there will be young hot people dressed in GREEN keeping my glass full.

Ingredients:

2 tablespoons butter
2 tablespoons flour
3/4 cup onion, finely diced
3 cups milk
10 oz. frozen spinach
1/2 lb pasta
salt & pepper


Directions:

Bring a pot of water to a boil. Salt the water and add pasta. Follow directions on package; cook until pasta is al dente.


Melt the butter in a pan over medium-low heat. Put onions in with butter and sweat them for 3 minutes. Season with salt and pepper. Add flour to the pan and cook for 2-3 more minutes. 

Whisk in 2 cups of the milk slowly. I use skim milk to keep it a little healthier but any milk you have on hand will do. Simmer for 5 minutes while the sauce thickens. Season well with salt and pepper.

Add the frozen spinach to the sauce and stir together. Simmer for another 5 minutes until everything is well combined and the sauce takes on a green hue. Stir in remaining last cup of milk until the sauce thins out a bit and reaches desired consistency. Taste and season with more salt and pepper. 

Drain the pasta and add to the sauce. Toss together and give the pasta a few minutes before serving.

Stuffed Zucchini

When things come into season and produce is really cheap at the supermarket I can't help myself. A trait I inherited from my mother, if it's on sale and fresh, buy it! However, it can lead to an overstuffed refrigerator and ten pounds of zucchini that needs to be consumed.

When you have too much of an ingredient, that ingredient needs to become the main component of a meal, as to use as much of it as possible. Luckily, I love zucchini so I made delicious stuffed zucchini boats and had it for dinner and lunch the next day.

Ingredients:

4 zucchinis
1 cup onion, chopped
2 cloves garlic, minced
1/2 cup tomatoes, chopped
1 tablespoon of olive oil
2 cups panko breadcrumbs
2 tablespoons Italian parsley
2 tablespoons Parmesan cheese
Salt & Pepper

Directions:

Preheat oven to 350 degrees. Cut the zucchini length-wise and scoop the inside out of the halves. Chop the flesh of the zucchini into similar sized pieces like the onions and tomatoes.

Heat the skillet over high heat. Put oil into the pan. Add the chopped zucchini, onions and garlic in with the olive oil. Season with salt and pepper while letting the vegetables soften. After 5 minutes, the onions start to look translucent; add tomatoes to the pan and cook for a few more minutes.

Line an oven safe sheet pan with aluminum foil and place emptied zucchini halves onto the baking sheet. Fill the zucchini boats with the zucchini, onion & tomatoes. Stir together the panko breadcrumbs, Parmesan cheese and Italian parsley in a bowl and top the zucchini halves with the mixture.

Place in the oven and bake for 25-30 minutes until breadcrumbs are golden brown. Serve with a side salad for a light meal or add a pasta or protein for a more filling dinner.

Whole Wheat Pasta with Arrabiata Sauce

Most people like their spaghetti with normal marinara sauce... tomatoes stewed into a thick sauce with some basil for aromatics and carrots for sweetness. I personally like my sauce with a little more KICK! My go-to sauce for pasta would definitely have to be the fiery spice of arrabiata sauce. This easy sauce can be made with things in most pantries for a quick and easy meal.

According to wikipedia, arrabbiata (the Italian word for angry) is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use basil for this recipe. The dish is usually served with pasta and chopped fresh parsley sprinkled on top. That's how I like! SPICY!



Ingredients:

1 tablespoon red pepper flakes
1 tablespoon garlic, chopped
2 tablespoon olive oil
1 cup onion, chopped
1 large can (28 oz.) whole tomatoes
1 tablespoon Italian parsley, chopped
1 tablespoon Parmesan cheese
1/2 lb whole wheat spaghetti

Directions:

Put a pot of water on the stove over high heat and bring to a boil.

Heat the olive oil in a heavy bottom pot over medium heat. Add red pepper flakes and garlic and infuse the oil with those flavors for 2 minutes. Watch carefully to not burn garlic or you have to start over. Add onions to the oil mixture and soften for about 5 minutes. Hand crush the whole tomatoes into the pot along with all the juices; this gives the sauce better texture.

Allow the sauce to simmer while preparing the pasta. Salt the pasta water and throw the whole wheat spaghetti. After the spaghetti is al dente (about 10-11 minutes for whole wheat), add pasta to the sauce pot.

Toss the pasta in with the sauce and turn of heat. Give the pasta a few minutes in the sauce and allow it to absorb the flavors of the sauce. (This would be a good time to prepare a salad to accompany pasta.) When ready to serve. Top the sauce pasta with parsley and give it one last toss before plating.

Twist the pasta with serving fork and place a heap of spaghetti on each plate. Top with a little extra sauce and sprinkle Parmesan  cheese over the dish for a extra richness and flavor.

Veselka

My favorite movie about New York City before I moved east was definitely Nick and Norah's Infinite Playlist. A quintessential coming-of-age movie that is as much about the city as it is about the characters. The perspective of the shots, how New York looks from the inside of a taxi cab or conversations on a sidewalk with endless people passing by, make the city as much a character as Kat Dennings or Michael Cera.

The city gives the characters a whooping before all conflicts come to a resolution... where? Veselka Restaurant (where the story was originally penned) on the corner of 9th and 2nd. This eastern European diner, open 24 hours a day, is cranking out great breakfast foods as well as Ukrainian specialties like pierogis and borscht. 

On my visit, I obviously had to get what Norah got! "Another meat plate! Keep them coming!"

MEAT PLATE $13.95 - 2 Meat, 2 Potato Pierogi; 1 Meat Stuffed Cabbage w/ sour cream, beet & horseradish salad, caramelized onions

The meat plate was very delicious, especially after a late night. Meaty stuffed cabbage and pierogis smothered in sour cream, spicy beet spread and caramelized onions really hit the spot on a late sunday breakfast. While everyone around us enjoyed french toast and pancakes, three messy haired smudged eyed girls stuffed their face with protein, carbs, and cream.

 Matzoh Ball Soup & Ukrainian Borscht

Each plate comes with salad and soup; I had the borscht because of my obsession with beets. No brainer in my opinion. My friend had the matzoh ball soup which I thought wasn't as good as Katz's Delicatessen matzoh ball soup but still tasty. Veselka and another famous greasy diner, Eisenberg's Sandwich Shop in the Flatiron district, both use chicken stock as the base to their matzoh ball soup. Katz's uses a darker beef stock I believe. I prefer the heavy stock with my fluffy light matzoh balls.

Winegasm

My "go-to" bar in the neighborhood of Astoria, Queens - Winegasm. This quaint little bar which seats about 25 people has an note-worthy selection of wines from all around the world. Their staff is knowledgeable and enjoy conversing and educating their customers. Their candle-lit cozy atmosphere is perfect for dates and the long bar-height table in the middle of the bar is perfect for larger groups.

 Cucumber Martini

They also have a very classic cocktail list; sidecars and vesper martinis included. Their new chef, Brian, hails from a two-Michelin star restaurant and has transformed their menu. Some of my favorites off the menu: Chicken liver pate, chick pea fries, cheese fondue, mushroom panini, and many more. Happy hour at my local watering hold is until 8:00pm and they also have a great prix-fixe three-course menu during that time for only $19. MUST TRY IF YOU'RE EVER IN ASTORIA!

Endive Lettuce Cups

Light lunch and bored of the same thing over and over and over...? Me too. So for lunch today I decided to class it up with endive lettuce and goat cheese. A quick pop over to the corner bodega to pick up some supplies from their salad bar and I had myself a nice little lunch that my co-workers will give me grief about for the next week probably. But who cares because it was delish!

Ingredients:

12 leaves endive lettuce
2 oz goat cheese
1 cup assorted prepared salads
1 tablespoon hot sauce (everything is better spicy)

Directions:

Cut the end off head of endive and separate leaves onto a plate. Smear a dollop of goat cheese on each leaf. Top with the different salads you pick up that day. Drizzle a little hot sauce or leave on the side as a dip and enjoy a quick and healthy lunch.

Otafuku

Are you in the East Village and need a snack? Have a craving for something Japanese? Otafuku is the place to visit. This hole-in-the-wall joint, nestled between two bars, makes delicious takoyaki (octopus balls), a popular street snack in Japan. The store is tiny (probably only 70 square feet) and the standing room for customers is about 20 square feet. Put in your order, take a number and wait for savory little balls of heaven to be placed in your hands.

These octopus balls are made in a special takoyaki tray which is a griddle that has holes in it to cook and form the snack-sized balls. The batter is put into the holes; as they cook, octopus is placed into the batter along with pickled ginger, scallions, and sometimes bits of fried tempera batter. Then a little more batter is place on top of it and they are flipped over so the other side can continue cooking into the form of a ball. The result is this creamy seafood ball of deliciousness which is then topped with a takoyaki sauce (similar to teriyaki or eel sauce) then Japanese mayonnaise, seaweed flakes and katsuobushi (dried bonito flakes). To me, the spicier the better, so I add a blog of sriracha on the side.

For $5 dollars, you get SIX golf ball sized takoyaki with all the bells and whistles. It's a deal that can't be passed up when you're in the east village!

Cafe Boulud - Restaurant Week

Restaurant Week in NYC is coming to an end this week and I've taken the opportunity to try a few of New York's restaurants at a severely discounted price. Lunch is only $24.07 and Dinner $35. Restaurant week is a great opportunity for people to enjoy great food, restaurants, and renowned chefs at an affordable price. I can think of many meals where I paid much more than the prix-fixe prices which proved incomparable to the elegant delicious food off the restaurant week menus at New York's finest restaurants.





One hot ticket for restaurant week is Cafe Boulud who only partakes in lunch service for restaurant week; their dinner menu remains the same. I have tried getting a reservation for their restaurant week menu since last year and this year was lucky enough to stumble onto a cancelled reservation. With 24 hours of notice, I recruited my friend Niko to play hooky and take an extended lunch hour to try this french restaurant owned by distinguished chef Daniel Boulud in the Upper East Side.

 Amuse Bouche - Truffle Oil Arancini Stuffed with Fontina Cheese
 

 Appetizer - Duck Terrine with Frisee, Onion and Cranberry

 Dessert - Rum Raisin Bavariose with Vanilla Bean Ice Cream

 Complimentary Madeleine Cookies at the end of the meal

From their famous end-of-the-meal Madeleine cookies to the arancini amuse bouche it was a fantastic meal start to finish. The server even told us that customers have come back to the restaurant specifically for the Madeleines and ask if they can pay to have them at the beginning of the meal as well as the end. And as someone who does not particularly enjoy sweets, I have to say they were pretty good. Subtle lemon flavors in the fresh-out-of-the-oven warm cookies with powdered sugar dusted on top for the perfect amount of sweetness. In addition to their fantastic $24.07 three course prix-fixe menu, Cafe Boulud also has a special $24 bottle of wine (white and red option) to accompany their restaurant week menu. The cherry on top!

Note*: I had the blackened flounder over creamy polenta and braised collard greens for my entree. However, I was overly excited when it came out and forgot to snap a picture of it; but believe me, it was delicious.