pembertonsgourmet.com

Baked Eggs with Tomato and Feta and a Few NYC Eats

Chocolate Shavings — Sat, 07 Jan 2012 23:01:00 +0000

A few days ago, I got back from spending the holidays in NYC. It was a
whirlwind: between spending time with family and catching up with old
friends, it felt like a very short week. I have this very
love/hate relationship with the city. I love the architecture, most of
the food, the vibrant streets, the mix of people, the energy. I tend to
get irritated by the crowds upon crowds of people and the fact that you
almost can never just walk in to a trendy restaurant and get a table. If
you're in NY for a handful of days only and want to try a popular
restaurant you often end up eating at 6 or 10PM or not getting a table
at all. That's been the case for Mario Batali's Babbo – reservations are
made up to 30 days in advance to the day, and I have yet to get a
reservation that suits my schedule! Things were of course a little
different when I lived in NY but being there for a visit makes things a
little hectic! With Babbo out of the question, I managed to get the next
best thing – or, as it turned out to be, one of the best restaurants
I've been to in NY to date – ABC Kitchen!

Our reservations were towards to the end of the evening but it was well
worth the wait. The restaurant, at the ground level of home decor store
ABC Home is stunning. It's warm and charming without being stuck up,
pretty and whimsical without being snobby. Tables are simply set using a
mix and match of vintage-inspired plates that can be purchased at the
store (most for way more than I would want to spend on tableware
however) and the food is simple, fresh and very reasonably priced,
especially for New York. Highlights of our meal included a salmon
tartare on crusty bread, deliciously charred brussel sprouts and
handmade warm mozarella with olive oil and sea salt. It was a really
perfect meal..

Espresso at ABC Kitchen

Traditional Pot Roast

MF&L Staff — Sat, 07 Jan 2012 20:22:37 +0000

In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.

Ham Mushroom and Swiss Coffee Cup Scramble

MF&L Staff — Fri, 06 Jan 2012 18:08:58 +0000

Eggs are the ultimate healthy food, nearly THE perfect food. Looking for a way to incorporate them into your diet? Don’t feel that you have time to cook them in the morning before you rush out the door? Think again. This recipe takes 4 minutes from start to finish, and will help fuel you all day long!

Sautéed Chicken Breasts with Creamy Chive Sauce

MF&L Staff — Thu, 05 Jan 2012 19:54:54 +0000

Here’s a sauce so delicious, it’s missing only one thing: a little crunchy bread to dip in it. Make this chicken recipe a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

Spiced Salmon with Mustard Sauce

MF&L Staff — Wed, 04 Jan 2012 18:42:37 +0000

A basic honey mustard adds the unexpected ginger and pepper notes of turmeric to make this dish different. Broiling leaves the salmon moist and tender and caramelizes the sauce slightly for additional flavor.

Deviled Chicken Thighs

MF&L Staff — Tue, 03 Jan 2012 18:07:29 +0000

This is a high protein meal full of wonderful flavor.

Vietnamese Beef-Noodle Bowl

MF&L Staff — Mon, 02 Jan 2012 18:32:05 +0000

Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licoricelike aroma and flavor to the broth, but the soup is very good without it.

Vietnamese Beef-Noodle Bowl
myrecipes.com
8 cups water
2 (14¼-ounce) cans fat-free beef [...]

Winter Fruit Salad

MF&L Staff — Sun, 01 Jan 2012 21:24:43 +0000

Serve dishes with both adult and kid appeal, like this simple and refreshing fruit salad of Asian pears, grapefruit, and pomegranate seeds.

Frozen Peach Champagne Cocktail

MF&L Staff — Sat, 31 Dec 2011 19:53:44 +0000

Rachael Ray – Emmy Award-winning host, author, and energetic culinary guru — creates an easy-to-make slushy for grownups. An absolute must-have for New Year’s morning.

Champagne Ginger Cocktail

MF&L Staff — Fri, 30 Dec 2011 19:49:21 +0000

Ted Allen – the Emmy Award-winning host of Food Network’s “Chopped” – combines sugar and spice in this sweet cocktail. Perfect for a New Year’s Eve partygoer who appreciates a kick!