Tag Archives: best recipes

Top Noms of 2014

1 Jan

Every year, we compile our favorite meals of the previous 12 months.  (For previous years, check here: 2013201220112010, and 2009). It is always hard to choose the best, and this year especially so when 2013 ended with our number one meal of all time at Alinea in Chicago, and then 2014 started with the previous #1 (and still #1 in NYC), Eleven Madison Park for the second time.   But enough about previous tops, and onto the tops of 2014:

As for great food that weren’t specific restaurants, I had an incredible experience at the New York Magazine Taste Event, getting to sample a bite from some of the best restaurants around the city. My favorite recipe that I shared (and have now baked over and over again) was the Nutella Stuffed Salted Chocolate Cookies (note: I have since removed the caramels and find the recipe is perfect even without this extra indulgence).  And then my favorite day of the year is the day we went on a veritable treasure hunt around NYC to #followtherabbit to get free cronuts and cookie shots from Dominique Ansel in honor of his cookbook launch.  What an amazing time!

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As for our top 10 Restaurants of 2014…

#10: The NoMad Bar

We had a great meal at The NoMad (#5 on the Top Noms of 2013) and we were excited to see that they launched a slightly more casual (and very sexy) “Bar” version.  We have since been back a few times and each time we enjoy the food and the cocktails, which are very expensive but some of the best in the city. It’s hard to beat as a place to impress guests or a date.

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#9: Carbone

We had heard the rumbling about the new restaurant from Mario Carbone, Rich Torrisi and Jeff Zalaznick, Carbone. The buzz about the Veal Parm was especially loud, referencing the ridiculous price ($54) and the equally ridiculous deliciousness.  The veal was certainly delicious, but it was actually the amazing pasta dishes that pushed this into the top 10.

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#8: Brunch at DBGB

We were surprised at how much we enjoyed brunch at DBGB, though I really shouldn’t have been since I have always been a big fan of David Boulud restaurants. We have enjoyed ourselves at many including Boulud Sud (#6 on the 2012 Top Noms List) Daniel (#3 on the 2011 Top Noms List), Cafe Boulud (#5 on the Top Restaurant Week list), and Bar Boulud (a favorite brunch spot).   Our brunch at DBGB was with a big group and everyone left raving about the food, and the French Toast was the best I’ve ever had.

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#7: Root & Bone Opening

We had a great time at the pop-up preview of Root & Bone in 2013 and then visited the new permanent location in the East Village during the first few weeks of opening.  It was opened by Top Chef alums Jeffrey McInnis and Janine Booth and brought us the fried chicken that no one can stop talking about. I loved the corn dish (which combined “Grilled Sweet Corn Cob… Husk and All” with cornbread butter, giant hominy, and popped corn) though I’ve heard that it’s not as consistent from other reviewers. I also adored the short rib meat loaf. I loved that the menu had a lot of memorable dishes that were a little bit different.

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#6: Bodega Negra at the Dream Hotel

Another surprising meal was at Bodega Negra in Chelsea.  Perhaps it’s because I don’t get to eat Mexican food very often due to my allergy, so this was novel.  But the dessert alone put this squarely in the top 10 and it was an incredibly memorable meal. (Video of the dessert’s metamorphosis here)

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#5: Decoy: Peking Duck Dinner

I love a Peking Duck dinner. Something about that crispy duck with all the fixins wrapped in the little pancakes just make me happy. But this dinner was pretty epic in that not only was the duck dinner included, but also 4 small plates, 2 main dishes, and 1 fried rice or side dish.  The grilled wagyu beef pieces are still a taste memory stuck on repeat in my brain and it’s a great meal to share with food loving friends.

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#4: all’onda

A restaurant I have recommended again and again is all’onda. Eater called it the biggest restaurant opening of 2014 and we could not disagree.  Each dish was very unique and had a special flare to it that everyone really enjoyed.  We loved the sea urchin pasta (which I think has gone off and on the menu a few times depending on availability) and I still think of the arancini balls with beautiful squid ink rice.

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#3: Sushi Nakazawa

What a surprise! Mike made an impressive choice for my surprise birthday dinner and our meal was fantastic from start to finish.  A whole lot of chef chosen sushi in the Omikase, with the uni that will forever leave me chasing that uni dragon.  Do yourself a favor and make a reservation, be sure to watch Jiro Dreams of Sushi before you go, and then visit this restaurant to taste what Chef Daisuke Nakazawa learned after a 10-year apprenticeship at one of the best sushi restaurants in Japan.

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#2: Per Se

After quite the exciting meal at The French Laundry during out honeymoon, it was hard to resist trying Per Se on our first wedding anniversary. I was excited just to be in this NYC institution, and I could not wait to wrap my tongue around the Oysters and Pearls dish again, a tiny bowl of heaven that is famous in both locations.  While still not as great as other restaurants we have loved, it was undeniable why this is commonly referred to as one of the best (and most special) restaurants in New York City. The meal was perfect (just like our French Laundry meal) but not quite as creative as some of our favorites.  Still #2 for the year!

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#1: Liquid Art House

The surprise of the year. I went to Boston on business but was able to spend my first night in the city with a good friend.  A quick search of top restaurants in the city near the Boston Back Bay station led me to Liquid Art House.  The space opened in May of this year and it was incredible and impressive with art hung like a gallery.  The food is also a work of art on each plate.  Usually you expect food that beautiful to be more aesthetic than substance, but the food absolutely, 100% delivered.  Each flavor was incredible and the ingredients were so fresh.  I was actually suffering extensively from morning sickness during this meal, but I managed to enjoy every single bite. I wish I had room for dessert, because I can only imagine what creations they came up with, but I left this meal in awe of how much I enjoyed it. I also just found out that Chef Stacy Cogswell from the current season of Top Chef (the Boston native) just came into the kitchen under Executive Chef Rachel Klein.  Since we do love our Top Cheftestant restaurants, I look forward even more to bringing Mike back to try this place as soon as we can make a trip back to Boston.

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Another incredible year of eats!  I cannot help but reflect back on how fortunate we are that we get to live this life.  We joke that our biggest fear for our baby is that he will not love food. But I have to think that can’t possibly be feasible with us as parents. We just love this way too much.

Thanks for another great year!

Onto the adventures of 2015.

 

 

 

 

 

 

 

 

“What do I make for my Cookie Exchange?” (AKA The Big Dessert Post) – 2011 Update

12 Dec

#1 question that is coming up right now:

“What should I make for my cookie exchange?”

(Funny story… I have never been to a cookie exchange. I do love the concept… trading recipes and eating cookies does sound particularly awesome.  Perhaps I shall host one next year!)

In honor of the holidays… here is a selection of options that I have blogged about in the past that are great for a cookie exchange (with some 2011 updates):


Pumpkin Whoopie Pies

Chocolate Peanut Butter Bars/Cups (cups recipe at bottom of post)

Black and White Cookies

“O” Cookies

Peanut Butter Chocolate Chip Cookies

Cake Balls (they’re almost a cookie)

Homemade Crunchie Bars AKA Chocolate Covered Honeycomb (also not quite a cookie, but I think candy can count for an Exchange)

Chocolate Coffered Toffee with Salt (Candies for Cookies)

 

2011 Update:

White Chocolate Macadamia Nut Cookies

 

Chestnut Cookies

 

Homemade Salted Caramels (this photo was done in a mold and topped with chocolate)

 

Faux Fudge:

 

Meringue Mini Pies

 

Not into cookies/candies but still need a good dessert?


Peach and Pear Crumble

Key Lime Pie

Pie Variation #1 (Apple, with detailed instructions on making pie crust)

Pie Variation #2 (Cranberry Apple Pie- Prepared Crust)

Berry Belt Cake

 

2011 additions:

Grandma’s Plum Torte

Pumpkin Cheesecake: (and how to water-bathe it)

Drunk ‘N Nutty Pie

Strawberry Shortcake

Confetti Cupcakes with Bailey’s Frosting

 

If anyone does use any of these recipes for an Exchange, just give them this blog URL and ask them to tell all their friends!  K? 🙂

I will continue to add to this post as I post more dessert recipes.  So bookmark it or find it in the “Best of the Best” tab on the title bar.

Drunk ‘N Nutty Pie

2 Feb

Sometimes, inspiration comes from strange places.  After making a pork chop recipe in the slow cooker with wine, apples, and chestnuts, Mike and I realized that the toppings were SENSATIONAL and would probably make for a lovely pie.  How could you go wrong with slow cooked apples and chestnuts in wine?  And so… Drunk ‘N Nutty Pie was dreamed up.  (Name is still in the works… feel free to comment with suggestions).

First up… peeling the apples.  I just got this handy dandy new contraption (which obviously doubles as a torture device) from The Pampered Chef that peels, cores, and slices apples!  I would say it works as intended about 50% of the time…

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Delivering a perfect core.

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A (mostly) peeled and perfectly sliced apple rings.

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Which can then be cut in half to make perfectly sliced pie filling.

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Uniform thin size! How novel!

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The other 50% of the time… rough.  So I wound up slicing it (and leaving SOME peel on).

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Then the apples get thrown into the slow cooker with the wine and chestnuts.  For the pie, I added cranberries, brown and white sugars, and cinnamon.

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Put it on low for about 4 hours and v’oila! Slow cooked apples, cranberries, and chestnuts in wine.

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During the last 30 minutes of slow cooking time, I started on the crust.  First you take softened butter and cut it up into the bottom of a pie plate.  Then you pile flour, sugar, red wine vinegar, and milk on top.

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Try to combine it with a knife… give up and use your hands.

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Then push it into the bottom of the plate so it’s nice and even on the bottom and sides.  Poke it with a fork to prevent catastrophe.

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And then put them in the oven to cook until they are just barely brown and hardened.

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If you don’t have a Pie Shield, I highly recommend them.  Sure you can use tinfoil to make sure the edges of the pie don’t get too brown, but why burn yourself construction a crazy tinfoil sculture when you can lay this cheap puppy on top and keep it all evenly cooked?

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I even made some mini versions to see how individualized portions would turn out.  (You know I love my silicone cupcake cups!)

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While the pie is baking up, you can make the crumble top.  I put a bit extra lemon in mine to counteract the sweetness of the crust.

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Once all the pieces are ready, you scoop out the delicious slow cooked chunks and put them into the pie. (HINT:  Save the wine left over and it is DELICIOUS as hot mulled wine)

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Pack the filling up to the brim.

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Take a moment to revel in how delicious it looks.

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Try not to shove your face into the whole plate and eat it up.

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Ok… maybe you can steal one chestnut from the top of the mini pie.  I won’t tell.
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Then start the crumbling.

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Until only a little bit of fruity goodness is peaking through.

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Sometimes I add even less… as I can now see through my alternate pie compared to the one above.

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And don’t forget about the minis.

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Sometimes you can even cover the entire thing in crumbs.  No judgments here!  But you will have to bake it until the crumbs start to turn golden on top.

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And then slice it up and try not to eat the whole thing while your guests look on in jealousy.

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Okay fine… eat the whole mini pie.

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It’s just so damn cute and delicious afterall!

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This was a HUGE crowd pleaser.  Really unique flavors and the sweet, buttery crust combined so well with the tart wine and cranberries and the slight sour in the crumble.  I think I will make this again and again and again and again and again…