Author: cia
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Our hyacinths are still alive and so is the B family! We hit two big spots today: Musée du Louvre and the Eiffel Tower. We woke up a little earlier so we were able to eat a fresh baguette and drink hot mint tea before we stepped out. We crossed rue des Deux Ponts to…
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We woke up at 11am after a long slumber. Even my parents who are early risers were surprised they slept soundly. As soon as we all got ready, we bought our first croissants from the bakery downstairs. The boy was right; croissants in France are flakier than American ones. Then I bought a cup of…
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The three Filipinos made it to Paris! Our flight left for Iceland at around 9pm. Five hours later as the sun was rising in Reykjavik, we had our passports stamped through customs. We boarded the flight to Charles de Gaulle and finally got some much-needed sleep. We arrived in Paris a little after noon. My…
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Adapted from bbc.co.uk Ingredients:1 pound beef, cut into 3/4-inch cubes1 onion, chopped3 cloves of garlic, minced1 small fresh ginger, grated1 stalk of lemon grass1 tsp turmeric1 tsp coriander1 tsp cumin1 can of coconut milk2 tbsps of soy sauce2 dried red chiles, torn into piecessalt 1. Process the shallots, garlic, ginger and turmeric to a smooth…
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15 East 7th Street between 2nd and 3rd Avenues212/473-9148about $60 for two, with several drinks, with tip The oldest bar in New York City still has a place in lower east side’s hip surroundings. They didn’t start letting women in until the 70s but it’s been around since 1857. People who go to McSorley’s know…
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5 St. Marks Place between 2nd and 3rd Avenues212/228-5086about $50 for two, with two drinks, with tip Yakitori Taisho has been around ever since I was allowed to take the subway from Washington Heights and walk around Greenwich Village without a chaperone. It’s dingy, smoke-filled and smoke-stained but their grilled skewers, yakitori, are still the…
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Adapted from Wolfgang Puck Ingredients:2 skinless, boneless chicken breasts1 1/2 tsps curry powder1/2 tsp ground cumin1/2 tsp coriander2 tbsps peanut oilfresh lemon juicea pinch of cilantro leaves, finely choppedolive oil, salt and pepper 1. To prepare the marinade, in a small bowl combine the spices. Spoon the oil over the chicken, turning to coat them…
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Adapted from the Food Network Kitchens Ingredients:3 tbsps ginger and garlic paste, created using a mortar and pestle3 tbsps unsalted butter1 cinnamon stick, broken in half1 medium yellow onion, diced2 tsps curry powder1 tomato, roughly chopped1 cup whole milk yogurt1 medium-sized turnip, peeled and quartered1 medium-sized carrot, cut into 2-inch chunks1 butternut squash, peeled, seeded…
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119 Sullivan Street between Prince and Spring212/343-0404about $125 for two, with two drinks, without tip Every time I go to Blue Ribbon Sushi, I’m always surprised at how low the sushi prices are. For Japanese sushi (listen up, Tomoe fans!) the choices are always fresh and of high quality. Their uni, fluke, yellowtail and toro,…
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253 West 11th Street corner of West 4th212/229-2611$120 for three, BYOB, with tip I find it hard to pay for grilled portobello mushrooms with goat cheese or for a bowl of endives and beets but Tartine lets you bring your own wine without a cork fee so I willingly shell out my $8 for each…
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Adapted from Mario Batali’s Scaloppine alla Marsala using veal Ingredients:boneless chicken thighsporcini mushrooms1 cup sweet Marsala wine2 tbsps fresh thyme leavesbuttersalt and pepper 1. In a large skillet, heat the olive oil until almost smoking. Brown the chicken pieces on both sides. Remove to a platter.2. Add the mushrooms to the pan and sauté until…
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Adapted from a Modern Indian Cooking kharu gos recipe using lamb Ingredients:1 pound beef, cut into 3/4-inch cubes4 small potatoes, quartered1 cinnamon stick3 green or black cardamom pods3 garlic cloves2 dried red chiles, torn into pieces1 onion, roughly chopped1 medium-sized tomato, chopped1 tbsp ground cumin1 1/2 tsp ground turmeric1 tbsp ginger and garlic paste, created…