Wednesday, April 23, 2008

Watch Films Here

Stephanie Swinton How to be Fabulous

Film Forum

Come here to watch old, foreign or artsy films...Amazing selection! You will love the old-fashioned atmosphere, from the concessions stand (chemical-free popcorn!, with your choice of flavorings --sea salt, honey, etc.) to the velvet seats in the small theaters.

Try buying tickets online, for ease of ordering (pick up at the box office.) Or, come on a week day when the lines are not too long.

Film Forum
209 W Houston Street, NYC 10014
(212) 727-8110

Monday, April 21, 2008

Recipe: Stephanie's Goulash!


-1/2 - 1 lb. bison (or beef) --organic, from the farmer's market, cubed
-6 roma tomatoes, chopped (with seeds)
-3 vidalia onions, chopped
-2 yellow onions, chopped
-6 potatoes, peeled and cubed
-6 cloves of garlic, minced
-1 parsnip, chopped
-2 large carrots, peeled, coarsely grated
-2 large bell peppers, sliced to match-sticks
-2 ribs celery, chopped
-1 1/2 tsp caraway seeds
-6 tbs Hungarian Sweet Paprika
-salt, pepper
-fresh butter
-organic olive oil
-organic broth, or water
-parsley, chopped

-Heat butter and olive oil in large pot. Toast caraway seeds. Add onions, and cook until brown. Add potatoes, parsnips and carrots. Cook until soft. Add celery, garlic, bell pepper and tomatoes. Add paprika, salt and pepper.

-In a separate iron pan, brown bison (or beef).

-Add meat to pot, and add water or broth to cover. Cook for serveral hours. Check flavoring, and adjust. Cook until meat is falling apart. Break meat apart with fork. Cook longer.

-Serve with spatzle (from Germany!) Cook spatzle in boiling water, 16-18 minutes, until very soft. Add butter and chopped parsley.

-Yum, yum!

Sunday, April 20, 2008

Italian on the Upper East Side


Check out this tiny hidden restaurant on the Upper East Side for delicious Roman Italian dishes in a romantic, cozy setting. Order any of the fresh pastas which are perfectly cooked. Try Linguine alla Vongole (with clams) or Farfalle Rughetta (with cream, peas, pancetta and mushrooms) and for an appetizer, try the sauteed artichokes. Make sure to listen to the specials of the day, which ususally include interesting fish choices. The short wine list has decent selections, all from Italy.

347 E 85th Street (bt 1 & 2 Ave)
(212) 517-3118

Thursday, April 17, 2008

Hungarian Strudel

Andres Cafe

This tiny Upper East Side cafe is equally amazing for a strong espresso and hot, fresh strudel (apple and cheese/cherry are great selections!) as well as delicious delicate dinner crepes and spatzle! How to decide when to come--whatever your mood, and I suppose, what time of day you find yourself in the area...

Try mail-order when you are out of town.

Andres Cafe
1631 2nd Avenue (bt 84th & 85th)
(212) 327-1105

Dine in This Shrine to Cheese!


Get lucky and score the "chef's table" in the cheese cave, at this great elegant (yet casual) French bistro devoted to cheese (with over 160 different cheeses to choose from!!)

The French onion soup was one of the most decadent and delightful (if not exactly expected flavor) I have ever had (here, or in France!)

Try the fondue, where you can order whatever sorts of dipping delicacies you desire (from beef tips to apple slices). Also try the beet salad with goat cheese and the croque monsieur, bien sur! Don't skip the chocolate fondue for dessert!! This decadent creation comes in an elegant copper pot atop a small flame, accompanied by homemade marshmallows, dried apricots, delicate Madeline cookies, fresh strawberries and sliced bananas.

Party to go? Call Artisanal for "to-go" versions of their fondues for special gatherings outside the restaurant.

2 Park Ave (@ 33rd St)
New York, NY 10016
(212) 725-8585

Sunday, April 13, 2008

Eat German

Schaller & Weber

Visit this fabulous old-fashioned German market on the Upper East Side for all of your German food needs. With over four types of spatzle (from Germany!), homemade sauerkraut, fresh bread from Orwasher's and a fantastic meat counter you will be able to craft the meal of your dreams. High quality meat, knowledgeable butchers and homemade sausages are a key draw at this market. You can also stock up on pretty painted beer steins, as well as spices, European chocolates and candies. If you don't live in NYC, check their website for mailorder!

For a traditional, quick meal: pick up weiners, rolls, dijon mustuard and (purple) sauerkraut. Cook weiners and serve on buns with condiments!

Schaller & Weber
1654 Second Ave (@86th St.)
(212) 879-3047
(Closed Sunday)

Saturday, April 5, 2008

Recipe: Perogies With Chicken and Spinach

-1 package freshly made or frozen perogies
-3 cipollini onions, cut in half, and then cut in half again
-1 organic chicken breast, cut into cubes
-2 cloves garlic, chopped
-2 roma tomatos, diced
-handful fresh spinach leaves
-organic olive oil
-organic balsamic vinegar
-water, if needed
-organic, low-fat sour cream

In a large pan over high heat, sautee onions and garlic in olive oil until onions begin to carmelize. Add chicken. Flip to brown on all sides. Add diced tomato. Add several tablespoons of vinegar. Let reduce and add perogies. Stir. Lower heat, and cover with lid. If pan becomes dry, add some water. Cook 5-10 minutes until done. Turn off heat and stir in spinach. Serve with a dollop of sour cream.