The Sandwich that Saved my Life…and the Bottle of Wine That Tried to Take It.

This might be my first post about grilled cheese sandwiches, but I guarantee you it wont be my last. Plain and simple, the way to my heart is with grilled cheese and a bowl of cream of tomato soup. Anytime, anywhere. In my humble opinion, it is the ultimate comfort food. And comfort was exactly what I needed this morning. And by morning, I mean 1pm.

Contacts stuck to my eyeballs and last nights makeup threatening blindness, I concocted one of my best, and most creative grilled cheeses to date. Soft whole wheat bread, a shmear of grey poupon, piles of Jarlsburg cheese, loads of butter – and here’s where it gets interesting – one half cherry tomatoes, one half bread and butter pickles – because no one should be forced to make that kind of a decision in that kind of state. It was just short of heaven due to the slightly scorched bread, as you can see in the picture, but I blame that on the contacts.   And the wine.

But oh the wine! A crisp Savignon Clos Roche Blanche I apparently swam in at Scarpetta last night. Multiple times. It paired perfectly with the simple, aromatic tomato and basil spaghetti I had for dinner…and then a second round for dessert…and actually breakfast too if you consider seeing it again in the sink this morning – yummy. If that lovely picture is not going to keep you from trying Scarpetta, the price tags might. A fist sized serving of spaghetti with tomato sauce sets you back $24.

That's 48 bucks for two. Third time's on the house.

Scarpetta
355 W 14th St
New York, NY 10014-5001
(212) 691-0555
http://www.scarpettanyc.com/
 
I’d like to dedicate this post to my faithful dog –who lovingly held her bladder for me until 2pm today. Friends for life.

DBGB Kitchen & Bar: Just another night with "DB". NBD.

That's right people - Daniel was in the kitchen on my inaugural visit to DBGB one busy Friday evening. And yes, I think we should be on a first name basis - I mean, the guy stood on my left toes to talk to the owner of Lil' Frankies who was standing at the bar. I think he needed the boost though - he's not an inch taller than 5'5" - and friends help out friends like that, NBD.

Speaking of annoying acronyms...DBGB stands for Daniel Boulud Good Burger, a recession friendly establishment from a man that specializes in fancy, overpriced french fare. Kudos from from the unemployed corner! And Good Burger is indeed accurate. I attacked The 'Frenchie', the American burger's sexier cousin, replacing bacon with pork belly confit. Tomato-onion compote in lieu of...wait for it...tomatoes and onions. Spicy arugula rather than iceberg. And pulease, cornichons! Not pickles. It was delicious, if an over-the-top belly bomber. But the fancy burger is nothing new to NYC. Or Daniel for that matter (the short rib and foie gras heart stopper at DB Bistro Moderne came long before). And its certainly not what Daniel is known for.

So lets talk sausage. Or sausEEge for the native New Yorker.

Links. Bangers. Saucisses.  Split. Share. Stuff. But try them all.

Particularly the Smoked Pork and Cheddar Link: served over hash browns with red onion creme frache.

This was the star of the night for me...but I guess DBSPaCL doesnt have much of a ring to it, now does it?



DGBD Kitchen & Bar
299 Bowery St
NY, NY 10003
212-933-5300
http://www.danielnyc.com/

Gettin' Saucy at Kuma Inn

I am trying very hard not to sound like one of those Sonic Drive Inn commercials: SUPER VALUE FLAVOR EXPLOSION! SPICY, SWEET, MELTY GOODNESS! But my inner dialogue about Kuma Inn sounds embarrassingly similar to them.

Asian Fusion has been done everywhere from here to Kalamazoo. So what does Kuma Inn do differently? Pretty much everything. Every familiar element of their menu is given a unique spin with their inventive and explosive sauces, marinades and condiments. Typically presented, steamed edamame comes drizzled with an invisible, yet addictive thai basil-lime oil. It has forever changed how I want my edamame: lime wedges have permanently replaced kosher salt. And my blood pressure thanks Kuma for it.

Chinese sausage is caramelized and sweet, almost like the breakfast sausage that went for a swim in your pancake's syrup. And to my delight - served with a similiar thai lime/basil concoction, and thankfully a generous helping of sticky rice to unabashedly mop up the remains. A yellowfin tuna tartare is bright and citrusy and its served with a cheesy, crispy rice noodle 'chip' that should be immediately mass produced and sold at the front door.

And speaking of the entry way, it can be found at the top of a sketchy staircase...on the second floor...in a dirty building...in the Lower East Side. Their decor is not worth mentioning, but their BYOB policy is, and it helps to keep the whining to a minimum during your hour long wait for a table.

Because its not just good. Its Sonic good.

Kuma Inn
113 Ludlow Street, 2nd floor
New York, NY
212-353-8866

A Passion for Pesto

On a recent trip to the Union Square Greenmarket, I was introduced to the wild world of basil. Pretty crazy, I know. But at one of the kiosks, there were a half dozen different types of basil available for sale. Needless to say I was overwhelmed. I decided to start small and walked away with two of the more familiar types: lemon basil and sweet basil - as well as a burning curiosity about the four others I had left behind - thai, mexican, cinnamon and genovese. All of which I plan to tackle before the summer's end...but for now, three variations of my own:

As my first experience with lemon basil, I decided to start basic by making a traditional pesto of garlic, pine nuts, parmesean cheese and olive oil. It gave off a surprisingly strong citrusy aroma, so I thought it best to pair it with some fish. I spread it over some baked salmon, finishing it with a sprinkle of parmesean and second under the broiler, which provided it with a great little crust. Served with a lemon wedge and a glass of white wine, the fish and lemon pesto complimented each other quite well.

For my next attempt, I played around with the traditional ingredients - particularly the garlic, which I mellowed out by roasting and the pine nuts, which I toasted to add some nuttiness. I blended with olive oil, sweet basil and loads of Parmesan cheese. Mixed with some whole wheat farfalle to accentuate the nuttiness of the concoction, it was mild, creamy and smooth -and thanks to the roasted garlic, I was still kissable at the end of the night.

And with the last remaining lemon basil, I made a sweet pea pesto - pureeing fresh petite peas, sweet basil, a few sprigs of mint, and some raw almonds, I created a mild, sweet spread - one almost too delicate to pair with a piece of meat or a hearty pasta. So channeling a bruschetta I had shared at 'ino recently, I decided to dollop it onto a warm baguette, sprinkled it with pecorino cheese and just had at it. It tasted as fresh as Spring. And thanks to my freezer and an ice cube tray - a taste I will be enjoying again sometime this winter when I need a little green.