Lamb chops are something I love to eat, but never took a hand at cooking myself. I’ve really wanted to for a while now, but could never justify just making chops for myself.
Rosemary lamb chops
So when my friend ordered a rack of lamb from Honest Chops (my favorite halaal/organic butchery in NYC), I decided to take it upon myself to try. And honestly, it’s not that hard at all, but I’ve read different recipes that have different methods of doing it. You can bake it in the oven first, wrap it in foil — I didn’t do any of that fancy stuff. I first consulted with my friend Erica, who’s a chef and always posts the most delicious looking chops (check out her IG: @insta.eggy), and she sent me over some recipes she liked fromIna Garten and Giada. I took a look as a starting point, but ended up with this marination. I pretty much eye’d everything but this it was 1 tsp or so of everything:
I’ve been cooking so much, it’s been a while since I’ve even been out to a restaurant (never thought I’d see the day…). But I was invited to check out a new French spot in the West Village, Dominique Bistro.
I haven’t tried too many French restaurants in the city but this one proved to be one definitely worth checking out. The restaurant is on a cozy Christopher street corner, and focuses on quintessential classics like souffles, bouillabaisse, and beef bourguignon to name a few. I even got to meet the head chef and owner, Dominick Pepe, briefly who emphasized the use of fresh, seasonal vegetables in every dish. The place itself is dimly-lit, small and intimate but every corner is put to use with plenty of table space so you don’t feel on top of each other. We tried a good selection from the menu:
The beet salad with heirloom beets, candied walnuts, and goat cheese is a good balance of all the ingredients with the candied walnuts being a nice treat.
Ahi tuna tartare
Their ahi tuna tartare with avocado and lemon oil brings out the flavors of the fish with uncomplicated ingredients that lets the fresh tuna speak for itself.
If you follow me on any of my social channels, you probably know by now I’m an unapologetic a caffeine addict. My favorite part of the morning is starting with my cup of joe. One of the best gifts I’ve ever gotten was my pour over for my birthday because I use that every single day and it changed the way I look at and drink my coffee (straight up black, no sugar for the record).
With the holidays coming up, I figured you guys would know fellow coffee-lovers that you’re looking for a gift for. KitchenAid actually has a sleek line of products that fit the bill and your coffee fiend will get a lot of use from. Case in point:
KitchenAid’s Pour Over Coffee Brewer heats and pulses the water, so the grounds bloom and you get the most flavor for your coffee and the push of a button. If you ever tried brewing coffee manually (like I do at home!), you know that you have to pour water over the grind steadily and slowly to get the best flavor. This does the work for you.
This is a different type of brewing method that comes from the vapor pressure pushing the water down the tube. Then a vacuum suction draws the coffee through the grounds. The difference is it extracts a little more distinct flavors from the beans you use. Next level stuff things. Plus, it looks like a conversation piece it itself, no? It brews 2-8 cups of coffee, so perfect if you entertain guests often. Makes a medium-bodied and complex flavor.
I know what you’re thinking. I’ll be honest, I wasn’t sure if I could tell you something new about a chain restaurant like California Pizza Kitchen either. I don’t write about a lot of chains mostly because NYC has so much variety. That’s not a knock on chains, but I personally feel like you come to NYC to try all those quaint, unique places that make the city so exciting to experience. But when I was invited to check out CPK’s new menu, and it really did exceed my expectations, mostly because this time I tried dishes beyond just their pizza.
I found this recipe on Instagram of all places, and I like that it’s an easy, protein-packed, gluten-free pancake recipe that only uses a few ingredients. Besides the fact that it gives me a ton of energy, it tastes great:
3 egg whites
1 scoop of protein powder (I use a vanilla flavored one)
1/2 cup of rolled oats
1/4 cup of low-fat cottage cheese
1/2 tsp of vanilla extract (optional)
1 tsp of almond milk (optional)
Optional: sliced fruits like strawberries
Combine eggs, protein, rolled oats, cottage cheese, and almond milk together in a blender and blend until it liquifies. The almond milk makes it a little thinner (I use Blue Diamond’s Almond Breeze milk in Vanilla/Unsweetened) so you can add it if you have it but you don’t have to have it for this recipe. I also have made this a ton of times without the vanilla extract and it tastes great even without it, so don’t fret if you don’t have those ingredients.
In a small skillet, add a little olive oil or cooking spray over low heat and pour in mixture. After a few minutes, or until edges solidify, flip pancake over and cook other side. This recipe is enough for two pancakes.
I’m the person who runs at the gym while watching the Food Network, and during my down time at work (when not testing lipstick swatches), I’m reading articles on food. I came across one about how to sear scallops the right way, and I became enticed by the idea of trying it myself.
My seared scallops!
I realized it’s not difficult at all when prepped the right way. A few things I learned:
1) Make sure to buy DRY scallops as opposed to wet ones. The quality is better and it’s easier to cook. Wet scallops are treated with sodium tripolyphosphate (STP), I learned which makes it difficult to sear because it absorbs so much moisture. A lot of grocery stores serve them this way. DRY scallops are a little more expensive, but more fresh and have a better flavor. Dry ones are more fleshy and translucent compared to wet ones, which look opaque, pale, or white.