tag:blogger.com,1999:blog-16066314614744105002024-03-15T21:09:42.983-04:00MISSION:INSATIABLEc.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-1606631461474410500.post-26009797527316699082015-05-17T16:55:00.003-04:002015-05-17T16:56:05.222-04:00Heads -- I win, Tails -- You lose<div class="separator" style="clear: both; text-align: center;">
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You can't lose w/ the "Jersey Style" fried anchovies at <a href="http://www.bonchovie.com/">Bon Chovie's</a> Smorgasburg outpost. These crispy critters are lightly breaded and deep fried whole. You crunch through these suckers bones and all, like a fucking savage from Perth Amboy. A side of sweet pickled peppers, and smoked paprika mayo shake it up w/ some welcomed tang to balance the experience. </div>
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There are a lot of edible options at <a href="http://www.smorgasburg.com/">Smorgasburg</a>, but I guarantee these will have you wild in the streets. </div>
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<b><span style="font-size: xx-small;">© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com28tag:blogger.com,1999:blog-1606631461474410500.post-64238743791229260132015-05-12T11:38:00.002-04:002015-05-12T11:38:31.111-04:00Crepe'n on a Come Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcXp_V1xujf0Z2KCARME13oTRsOmLThP_tAosnwOcvFHRwZWsLj0tVQuaFqVpcPr16m5aEQVCwaVZ-lRYC3wXyfPb2YmHpkPXvzPmENRZQ6x33pXywYjXCr0yh0zpFUQ6-SP38RbeuSKG/s1600/2015-02-11+22.00.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcXp_V1xujf0Z2KCARME13oTRsOmLThP_tAosnwOcvFHRwZWsLj0tVQuaFqVpcPr16m5aEQVCwaVZ-lRYC3wXyfPb2YmHpkPXvzPmENRZQ6x33pXywYjXCr0yh0zpFUQ6-SP38RbeuSKG/s400/2015-02-11+22.00.34.jpg" width="400" /></a></div>
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The name "mille crêpes" implies a thousand layers, but I count closer to twenty. Semantics aside, this curious confection is an edible work of art. Alternating layers of chewy crepes are suspended in a rich French cream. The green tea variety really rang my bell, but there are a bunch of different flavors, including chocolate, strawberry, and even chestnut. I'd say try them all, but at $8 a slice, you might want to choose wisely! <span style="font-size: x-small;"><a href="http://www.ladym.com/">Lady M Confections</a>, 41 East 78th Street, New York, NY 10075</span></div>
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<span style="font-size: xx-small;">© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/</span></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com7tag:blogger.com,1999:blog-1606631461474410500.post-29820867602988931662015-05-06T17:46:00.000-04:002015-05-06T17:46:31.852-04:00Eggs³ <div class="separator" style="clear: both; text-align: center;">
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Not the first thing that comes to mind when someone asks how you like your eggs. The cleverly named "egg cubed" is a deviled egg, topped with sea urchin roe (on the left) and salmon roe (on the right). Visually striking and fun to eat, I'd recommend this curious consumable to anyone visiting the Bay Area. <span style="font-size: x-small;"><a href="http://urchinbistrot.com/">Urchin Bistrot</a>, 584 Valencia Street, San Francisco, CA 94110.</span><br />
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<b><span style="font-size: xx-small;">© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com9tag:blogger.com,1999:blog-1606631461474410500.post-42651620487190727622015-04-30T23:07:00.001-04:002015-05-03T16:05:59.833-04:00Food Bazaar Alert!<b>.:UPDATE:.</b><br />
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I hope you guys were able to make it! Great weather, great food, and the lines weren't all that bad. There's still an hour left!! GO!!<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/yGkjWtgLovA/0.jpg" src="https://www.youtube.com/embed/yGkjWtgLovA?feature=player_embedded" frameborder="0" allowfullscreen></iframe><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/99wwPm22g3g/0.jpg" src="https://www.youtube.com/embed/99wwPm22g3g?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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I've been routinely attending the <a href="http://www.missioninsatiable.com/2010/09/muzzie-munchies_01.html">Masjid al-Hikmah food bazaar</a> since Dave Cook over at <a href="http://www.eatingintranslation.com/">Eating in Translation</a> put me on to it over five years ago. I'm not sure if they're "catching on," or if I'm just becoming more aware of their presence, but these transient taste treats are certainly occurring with more frequency. Masjid al-Hikmah hosts a sizable outdoor event on the 1st Sunday of each month between May and September. Smaller events pop up at other community centers throughout Queens, but those are more difficult to forecast.<br />
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<span style="font-size: x-large;">Indonesian Food Bazaar</span><br />
Sunday, May 3, 10:00am - 5:00pm<br />
Masjid al-Hikmah Mosque<br />
48-01 31st Ave. (at 48th St.), Astoria, Queens<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJiXP7O0wk5lW77CIy8z-PghK2i3AXUW6MzvlAinmoCNAHAtmXcXay1Q00R1fS719NpbeUwMJpb7G6GyfJXmGEVr9rFLwhUx3xsNhqIPZhVi4zmN_OLbPYIt9dQi1_gJR-FUiKLPPAlFN/s1600/IMG_4317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJiXP7O0wk5lW77CIy8z-PghK2i3AXUW6MzvlAinmoCNAHAtmXcXay1Q00R1fS719NpbeUwMJpb7G6GyfJXmGEVr9rFLwhUx3xsNhqIPZhVi4zmN_OLbPYIt9dQi1_gJR-FUiKLPPAlFN/s1600/IMG_4317.JPG" height="400" width="400" /></a></div>
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If you didn't have anything to do this Sunday afternoon, now you do!! -- you're welcome!</div>
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<b><span style="font-size: xx-small;">© 2015 -- mission: insatiable -- http://www.missioninsatiable.com/</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com20tag:blogger.com,1999:blog-1606631461474410500.post-34614676414522453262014-06-01T22:13:00.000-04:002014-06-01T22:18:08.868-04:00A Biased Interpretation of Asparagus "Parmigiana"My favorite asparagus is grilled asparagus, but I've been known to flip the script w/ this refreshingly light take on asparagus parmigiana. The dish is simple as all hell, and comes together in minutes. Some finesse in necessary when it comes to the parmigiana paste and the bias cut on the asparagus. Mix the grated cheese w/ some cold water until it clumps together like school paste, then thin w/ lemon juice and olive oil. Make sure to cut the asparagus on a <a href="http://www.cookthink.com/reference/735/What_does_on_the_bias_mean">sharp bias</a> (diagonal) to maximize surface area. Each thin "plank" should be about an inch long.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Great when served alone, or w/ a rich, unctuous protein like pork belly or sea urchin.</span></td></tr>
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<b><span style="font-size: large;">Asparagus "Parmigiana"</span></b><br />
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2 cups asparagus thinly sliced on the bias<br />
1/4 cup grated Parmesan cheese<br />
1-2 TBD of cold water<br />
EVOO, just a drizzle<br />
lemon juice, just a bit<br />
salt & pepper to taste<br />
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<li>combine cheese and 1 TBS of cold water in a mixing bowl. add more water, a little a time, to create a cheesy paste. it should spread like mustard.</li>
<li>add a drizzle of EVOO and lemon juice to smooth out the cheese mixture.</li>
<li>add asparagus and toss to combine. season w/ salt & pepper.</li>
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<b><span style="font-size: xx-small;">© 2014 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com19tag:blogger.com,1999:blog-1606631461474410500.post-64321880081966871062014-04-13T23:10:00.003-04:002015-05-06T17:47:44.958-04:00Gringo GreenWhite people don't typically tackle Mexican food at home, and when we do, we like to play it safe: tacos, nachos, guacamole, or maybe some fajitas.<br />
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This pollo verde recipe tastes ethnic and complex, but won't put you too far out of your comfort zone technique-wise. Tomatillos might be difficult to find, depending on where you live, but most well-stocked produce markets should carry.<br />
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<b><span style="font-size: large;">Pollo Verde</span></b></div>
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2# skinless, boneless chicken thighs</div>
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2 TBS olive oil</div>
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1 red onion, chopped</div>
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4 cloves garlic, chopped</div>
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1 poblano pepper, chopped</div>
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3 tomatillos, chopped</div>
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1/2 packed cilantro leaves</div>
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1/2 lime, juiced</div>
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1 tsp salt</div>
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2 tsp ground cumin</div>
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2 tsp ground coriander</div>
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1 tsp chili powder</div>
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2 cups chicken stock</div>
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2 cups butternut squash, diced</div>
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1 15oz can of white beans</div>
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1/2 cup golden raisins</div>
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<li>chop the chicken into 1-inch chunks. season w/ salt & pepper. reserve.</li>
<li>heat the olive oil in a pot large enough to contain all ingredients. saute the onion, garlic, and pepper. add the tomatillios after about 5 minutes. cook for an additional 5 minutes and kill the heat.</li>
<li>transfer pepper & onion mixture into a blender. add cilantro, lime, salt, spices and stock. purree.</li>
<li>add chicken squash and raisins to the pot. cover w/ verde mixture. add enough stock to cover.</li>
<li>bring to a boil, the simmer until done -- about an hour.</li>
<li>garnish w/ fresh cilantro, diced avocado and a dollop of plain yogurt or sour cream.</li>
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<b><span style="font-size: xx-small;">© 2014 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/</span></b></div>
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c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com13tag:blogger.com,1999:blog-1606631461474410500.post-45757011942977252362014-03-18T20:55:00.002-04:002014-03-18T21:36:25.329-04:00Reading RainbowReading Terminal makes the Chelsea Market look like Boston Market.<br />
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Home to Tommy DiNic's, winner of Adam Richman's Best Sandwich in America title. It's a roast pork & broccoli rabe sandwich, topped with sharp provolone cheese. Tremendous.<br />
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The Amish have the pretzel game on LOCK.<br />
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Fresh meats and produce? Check!<br />
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Wall-to-wall sweets? You bet!<br />
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© 2014 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com11tag:blogger.com,1999:blog-1606631461474410500.post-82985494126776548032013-08-14T21:53:00.002-04:002014-04-13T23:11:52.576-04:00Alligator Pear PastaThis interesting avocado application yields a creamy pasta dish that isn't a dairy-based dieting disaster. There are a few similar recipes out there on the inter-webs, but I like to keep it light and bright w/ a bit of Greek yogurt, whole wheat pasta, and fresh jalapeño. <br />
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<b><span style="font-size: large;">Avocado "Cream" Sauce</span></b></div>
2 garlic cloves<br />
1 ripe avocado<br />
juice from ½ lemon<br />
¼ cup fresh basil/cilantro/parsley<br />
1 TBS extra virgin olive oil<br />
½ tsp kosher salt<br />
¼ cup Greek yogurt<br />
2 TBS Pecorino Romano cheese to taste<br />
thinly sliced jalapeño for garnish<br />
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<li>combine all ingredients except jalapeño in a blender/food processor. pulverize. </li>
<li>taste, season, and serve tossed w/ pasta. thin the sauce w/ a bit of the pasta water to your liking. </li>
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable" - http://www.missioninsatiable.com/</span></b></div>
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<br />c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com1tag:blogger.com,1999:blog-1606631461474410500.post-8313436805475894422013-06-02T14:04:00.003-04:002013-06-02T14:11:07.538-04:00Sweet ToothLeli's Bakery is a relatively new addition to the 30th avenue strip and is fast becoming my go-to sweets spot in the neighborhood. From what I gather, Leli's is an Maltese owner & operated bakery w/ ties to JMJ bakery in the Bronx. They are still working through some service issues, but I see the manager around a lot more often and things are getting better each time I visit. On that note, I visit more frequently then I'd like to admit, often going out of my way to cop a cupcake after work.<br />
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<b><span style="font-size: large;">Leli's Bakery</span></b><br />
35-14 30th Ave<br />
Astoria, NY 11103<br />
718.626.8090<br />
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The colorful cookies and cupcakes are staple sweets, but you should also try their breads and other savory snacks. Pastizzi and qassatat are tempting puff pastry treats stuffed w/ ricotta, meat or vegetables. I've even had one of their chicken pot pies and it was amazing. When was the last time you had a real chicken pot pie?<br />
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com10tag:blogger.com,1999:blog-1606631461474410500.post-25132968720563164392013-04-26T18:01:00.001-04:002013-04-26T18:45:46.150-04:00Family MattersYou couldn't tell by the Kwik-E-Mart facade, but this little Asian grocer is teeming w/ all sorts of food products and dried goods for the Far East. Family Market is a great place to grab a light lunch, or stock up on your favorite Japanese imports.<br />
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<b><span style="font-size: large;">Family Market</span></b><br />
29-15 Broadway<br />
Astoria, NY 11106<br />
718.956.7925<br />
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I pop in every once in a while to grab some exotic staples -- Japanese curries, kimchi and most excitedly, Kewpie mayonnaise Kewpie mayo is decadently rich and has an indulgent tang that goes well w/ just about everything. You could smother hot horse shit in Kewpie mayo and still end up w/ a pretty decent lunch. Better yet, skip the horse shit and pick up one of the several onigiri Family Market has to offer. Onigiri are little balls of sushi rice stuffed w/ a filling and wrapped w/ seaweed. My favorites are the sour plum and the spicy smelt row.</div>
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<embed flashvars="rssFeed=http:%2F%2Ffeed159.photobucket.com%2Falbums%2Ft122%2Fwejwaj%2FFamily%2520Mart%2Ffeed.rss" height="360" src="http://pic2.pbsrc.com/flash/rss_slideshow.swf" style="text-align: right;" type="application/x-shockwave-flash" width="480" wmode="transparent"></embed></div>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12.800000190734863px; line-height: 14.399999618530273px;"><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com5tag:blogger.com,1999:blog-1606631461474410500.post-48614926361663276292013-03-29T14:26:00.001-04:002013-03-29T14:26:54.278-04:00Marsupial Madness<br />
<b><span style="font-size: large;">The Thirsty Koala</span></b><br />
35-12 Ditmars Blvd<br />
Astoria, NY 11105<br />
718.626.5430<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFhE3KjSaRtv0lGR84unKUpmW3evrTtYzEh_CwxOFGOCRyvCEvFyOo7HRE_NgR66Duh5l8OtGvXv3kShx1UcLOKW-WMuc0-5YJvmd_UFbBT9IQgYEk7PVECu3w5KzD0cFAF7wcg53BPAt/s1600/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFhE3KjSaRtv0lGR84unKUpmW3evrTtYzEh_CwxOFGOCRyvCEvFyOo7HRE_NgR66Duh5l8OtGvXv3kShx1UcLOKW-WMuc0-5YJvmd_UFbBT9IQgYEk7PVECu3w5KzD0cFAF7wcg53BPAt/s400/l.jpg" width="400" /></a></div>
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The <a href="http://www.thethirstykoala.com/">Thirsty Koala</a> opened late last year, but I haven't had a chance to visit until recently. You can tell they're still working through some of the new restaurant jitters, but this place is a keeper. The service is great, the vibe is chill, and the food is unique -- to say the least. Better yet, they have a BOYB policy until their liquor license is approved, no corkage fees.<br />
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Grilled kangaroo strip steak and <a href="http://en.wikipedia.org/wiki/Tim_Tam">TimTam Tiramisu</a> are more than just novelties to get you in the door, they're a testament to how delicious thinking outside of the box can taste.<br />
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b><br />
<br />c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com1tag:blogger.com,1999:blog-1606631461474410500.post-14952040732533945962013-03-16T10:43:00.002-04:002013-03-16T12:42:23.803-04:00Early Bird Gets The...Doughnut?<br />
<a href="http://www.missioninsatiable.com/2012/03/delectable-dago-delights.html">Gian Piero</a> bakery is renowned for their perfectly executed Italian pastries, but did you know they also make fresh <a href="http://www.missioninsatiable.com/2012/01/time-to-make-doughnuts.html">doughnuts</a>? <br />
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The elusive cannoli-cream filled doughnuts are only available on the weekends, and they go fast. I was there a little bit before 9 am and their numbers were already dwindling. They are about $3 a piece and worth every penny. They're big enough to share, but you won't want to --<br />
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com8tag:blogger.com,1999:blog-1606631461474410500.post-2178718406021131752013-03-03T16:48:00.000-05:002013-03-03T16:50:24.055-05:00Riggie SmallsRigatoni is easily my favorite pasta shape. These stout, striped tubes come in various lengths and diameters, making them one of the more versatile macaroni sets. Sauce effortlessly clings to their grooved ridges, and their hollow bodies are perfect for transporting peas, mushrooms or diced pancetta from plate to mouth. You can find basic rigatoni in any supermarket, but you'll have to visit a specialty shop to score some of the more exotic varieties, like these stuffed rigatoni.<br />
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Many a Sunday dinner culminates w/ a heaping portion of stuffed rigatoni, accompanied by a bright marinara sauce. When pierced, these riggies ooze ricotta and lend some body to the simple sauce. Chunked mozerella and a handful of peas complete the dish.<br />
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<b><span style="font-size: large;">Stuffed Rigatoni Marinara</span></b><br />
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12 oz stuffed rigatoni or ravioli<br />
1/4 cup extra virgin olive oil<br />
1 red onion, grated<br />
1/2 carrot, grated<br />
3 cloves garlic, minced<br />
1/2 tsp red pepper flakes<br />
1 TBS tomato paste<br />
1 (28oz can) whole peeled tomatoes, drained<br />
1/2 cup frozen peas<br />
grated cheese<br />
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<ol>
<li>heat olive oil in a large saute pan over medium-high heat.</li>
<li>add the grated onion and carrot, cook the water out; 4-6 minutes.</li>
<li>add the garlic and red pepper flakes, cook until fragrant; 1-2 minutes.</li>
<li>add the tomato paste, cook an additional 2 minutes then add the drained whole peeled tomatoes.</li>
<li>simmer of medium heat for 20- 30 minutes, making sure to break up the tomatoes as they cook.</li>
<li>add frozen peas to red sauce for the last 5 minutes.</li>
<li>cook pasta according to directions.</li>
<li>add cooked pasta to the red sauce and toss with cheese.</li>
</ol>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/FynS9DIVr7E?feature=player_embedded' frameborder='0'></iframe></div>
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I recently demoed this dish on NiteLine Radio's Everything Eve show. I had a great time cooking up a storm w/ Rudy and Eve, and I much appreciate them posting the video for me to share! Their show airs every Tuesday night at 8pm EST. Tune in at <a href="http://nitelineradio.com/">NITELINERADIO.COM</a>.<br />
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com12tag:blogger.com,1999:blog-1606631461474410500.post-36955860237327830732013-02-10T17:20:00.000-05:002013-02-10T17:41:48.347-05:00Year of the SnakeThe Chinese New Year starts today, and that can only mean one thing -- this bok gwai is getting some roast duck!<br />
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Shun Wang (aka Shun Won) is your typical Cantonese restaurant, serving soup, congee, BBQ meats, and other things of the like. The roast duck -- $6.50 an order -- is on par w/ most places in Chinatown.<br />
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<b><span style="font-size: large;">Shun Wang Restaurant</span></b><br />
81-25 Broadway<br />
Elmhurst, NY 11373<br />
718.779.3330<br />
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The decor is that of a dungeon, but the take-out is fast and tasty. The commute is about 20 minutes from Astoria, which is much more palatable than the hour commutes to the Manhattan and Flushing Chinatowns. This place should be on your radar.<br />
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Gong Hei Fard Choy!!<br />
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b><br />
<br />c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com2tag:blogger.com,1999:blog-1606631461474410500.post-34052751179022341072013-02-06T22:35:00.000-05:002013-02-06T22:35:15.369-05:00Tubular Tubers<br />
<b>Beets.</b> I've learned a thing or two about these sweet, starchy dirt candies since my 2010 post, "<a href="http://www.missioninsatiable.com/2010/01/beets-for-beginners.html">Just Beet It</a>". Now I pass this knowledge down to you:<br />
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<ul>
<li>When roasting beets, do so on a bed of kosher salt. Add enough to cover the entire bottom of your cooking vessel Don't be shy -- salt is cheap. The salt absorbs additional moisture during the cooking process and concentrates the sugars. More sugar = more sweeter.</li>
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<li>Cook, peel, and chop your beets. Place the beets in colander while they cool, and douse them w/ a heavy splash of red wine vinegar (sherry works too). The beets will continue to absorb some of the flavor and color of the vinegar while they cool.</li>
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Will these tricks make your beets taste better? Possibly.</div>
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Are these extra steps necessary? Maybe.</div>
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Will people believe you if you post these gems on a food blog? Absolutely. </div>
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com1tag:blogger.com,1999:blog-1606631461474410500.post-84293447640628456522013-01-31T22:27:00.001-05:002013-01-31T22:27:10.456-05:00 Tomoe Arigato<b><span style="font-size: large;">Tomoe Sushi</span></b><br />
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172 Thompson Street<br />
New York, NY 10012<br />
212.777.9346<br />
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Ordering "omakase" at a swank sushi bar is a magical experience, but it's really more of a treat than a staple. A meal at most high-end sushi joints -- Gari, Yasuda, Ushiwakamaru, Azabu -- runs $80 - $125, and you leave hungry. Tomoe is a great option for when you want to feast on fancy fishies w/o breaking the bank. Their sushi/sashimi combo is $36 -- more than your garden variety hand-roll hawker, but way less than the high-end sushi sanctuaries.<br />
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While Tomoe doesn't compromise on the quality of their fish, they do lack in both the service and decor departments. They aren't rude, and the place isn't ugly, but they are both more aligned w/ the price point than the food.<br />
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com9tag:blogger.com,1999:blog-1606631461474410500.post-25964125054958178522013-01-21T15:48:00.000-05:002013-01-21T16:17:23.251-05:00Chill Out & Warm UpThere's nothing like a long and dismal East Coast winter to catapult you into hibernation mode, gorging yourself w/ food at any opportunity. As comforting as 5 month feed-fest sounds, it's directly at odds w/ the omnipresent New Year's resolution to lose those extra LB's. <br />
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Fortunately, <b>turkey chili </b>is a great compromise if you're looking for a meal that will fill you up, and not out. Low carb, low fat and full of flavor -- it's a lean protein dream and pretty easy to put together in about an hour. After reviewing the recipe below, I understand if it comes off a bit complicated w/ the cheese cloth, immersion blender and all -- but that's just because I am a fickle cook. This recipe is ultimately very forgiving, so don't be afraid to give it a go, even if you decide to take a few short cuts -- just make sure to include the <a href="http://www.missioninsatiable.com/2011/03/sxsw_19.html">chipotles en adobo</a>!!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1bfKNbp_4yEyCFtM-vIVMDzbmjEDOpuxynT5G-_tBOOSFXmApSl-17mPw7mQOsQUkuvxQqgU2fTztNuDIXcj6tWhHspDF-h_mhk_5pTuEMPAenlcItFZ7h5fevMFKpR7HnXBOcnMkdsc/s1600/IMG_1259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1bfKNbp_4yEyCFtM-vIVMDzbmjEDOpuxynT5G-_tBOOSFXmApSl-17mPw7mQOsQUkuvxQqgU2fTztNuDIXcj6tWhHspDF-h_mhk_5pTuEMPAenlcItFZ7h5fevMFKpR7HnXBOcnMkdsc/s400/IMG_1259.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey chili and a bit of carrot purée</td></tr>
</tbody></table>
<b><span style="font-size: large;">Turkey Chili</span></b><br />
<br />
2 sticks cinnamon<br />
2 bay leaves<br />
3 pods cardamom<br />
1 handful cilantro<br />
1 # ground turkey<br />
1 onion, chopped<br />
1 poblano pepper, chopped<br />
2 TBS tomato paste<br />
2 TBs garlic, minced<br />
1 chipotle en adobo, minced<br />
1 TBS ground cumin<br />
1 TBS ground coriander<br />
1 TBS chili powder<br />
3 15.5 oz cans of beans -- mix it up and make sure to drain!<br />
1 14.5 oz can stewed tomatoes<br />
2 cups chicken stock<br />
1 cup frozen corn<br />
1 cup frozen peas<br />
1 lime<br />
1 ripe avocado, sliced<br />
<ol>
<li>create a little flavor pack by wrapping the cinnamon, bay leaves, cardamom and cilantro in cheese cloth; secure w/ some butchers twine. reserve.</li>
<li>brown the turkey in a large pan, large enough to fit the entire recipe. break up the turkey as it browns.</li>
<li>add the onion & pepper, saute until translucent; about 6 minutes.</li>
<li>add the tomato paste, garlic, chipotles en adobo, cumin, coriander and chili powder. saute an additional 2-4 minutes.</li>
<li>add the drained beans, stewed tomatoes, reserved flavor pack and stock. bring to a boil, then reduce to a simmer. </li>
<li>simmer 30-45 minutes. remove flavor pack and hit w/ the immersion blender to thicken -- just a few pulses.</li>
<li>add the frozen corn and peas, continue to simmer until cooked-through; 5 minutes or so.</li>
<li>finish w/ lime juice & avocado.</li>
</ol>
<ul>
</ul>
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<b><span style="font-size: xx-small;">© 2013 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com4tag:blogger.com,1999:blog-1606631461474410500.post-10173060589435919622012-12-19T09:00:00.000-05:002012-12-19T09:19:44.594-05:00It's A Piece of Cake to Bake A Pretty Cake If my collegiate career taught me anything, it's that you should always cite your sources. I baked an incredibly successful bundt cake recently and I owe it all to the <a href="http://www.amazon.com/Nordic-Ware-Platinum-Collection-Heritage/dp/B0021CEREA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1355890834&sr=1-2&keywords=nordic+ware+platinum+collection">Nordic Ware Platinum collection Heritage Bundt Pan</a> and the <a href="http://thepioneerwoman.com/cooking/2010/01/perfect-pound-cake/">Pioneer Woman's</a> perfect pound cake recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEMeDJJgJrN_LpQjbekKhwJQUJKU3bnEAWzmeWWeGBuHBBu6JdbEWrEz5bli3cwr4xLrBaSchp1RLeUKR5_rRnocaAJkRfes_PGKKBmJXPWGUpIkJezPE0tzZySJKp-zDRxQj21fTiv4B/s1600/91NC2l3sZTL._SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEMeDJJgJrN_LpQjbekKhwJQUJKU3bnEAWzmeWWeGBuHBBu6JdbEWrEz5bli3cwr4xLrBaSchp1RLeUKR5_rRnocaAJkRfes_PGKKBmJXPWGUpIkJezPE0tzZySJKp-zDRxQj21fTiv4B/s400/91NC2l3sZTL._SL1500_.jpg" width="400" /></a></div>
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The Nordic Ware® bundt pan can be purchased on Amazon, and if you order now, you should have it in time for Christmas. The hefty 10-cup capacity mold cooks evenly and produces a stunning spiral effect that will wow guests. I highly recommend this product for anyone who's in the market to zazz up their family pound cake recipe.<br />
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<b><span style="font-size: large;">7-up Pound Cake</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Oirx2ENs0Emo_xAHppG0u-YHXUkupuNLtp94wG_yIFRqcw8ZN0r_CI-o_F6QhN-HwRt-qNvZuEy2XUTr5y49SyQymglQ6eZbGVWj85rvR7FIIv2YdBjIzsRhQvRaNfSB4ExmsZtiCmAX/s1600/IMG_1200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Oirx2ENs0Emo_xAHppG0u-YHXUkupuNLtp94wG_yIFRqcw8ZN0r_CI-o_F6QhN-HwRt-qNvZuEy2XUTr5y49SyQymglQ6eZbGVWj85rvR7FIIv2YdBjIzsRhQvRaNfSB4ExmsZtiCmAX/s400/IMG_1200.JPG" width="400" /></a></div>
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<div>
<div>
3 sticks Butter</div>
<div>
3 cups Sugar</div>
<div>
5 whole Eggs</div>
<div>
1 teaspoon Butter Flavoring</div>
<div>
2 teaspoons Lemon Flavoring</div>
<div>
3 cups All-purpose Flour</div>
<div>
1 cup Sprite, 7-UP, Or Sierra Mist</div>
<div>
<ol>
<li>Preheat oven to 325 degrees.</li>
<li>Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.</li>
<li>Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.</li>
<li>Remove cake from oven and invert pan until cake drops out. Slice and chow down!</li>
</ol>
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<b><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com4tag:blogger.com,1999:blog-1606631461474410500.post-51818113795901419972012-12-12T22:03:00.003-05:002012-12-12T22:08:20.224-05:00Gonna Kick It Root DownThe cold weather always puts me in the mood to get down on some hearty root vegetables. Last week I set off on a mission to create a simple soup, but ended up w/ something just a bit different. The recipe is basic, and produces a rich and hearty soup if not strained. I decided to pass this batch through my chinois, a fine mesh strainer. The result? -- a thin but velvety brodo.<br />
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<b><span style="font-size: large;">Carrot Brodo</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbRleIbu9mdaSWJmhsUEoJtYyVoEiqNk3ccdDSBLjhpKMoyCX-nGDEwjMyB6IQlUv98pBuaIbRmktcHBOuMgbjuceGR_rTcwkvQx6E2wGHLO6OWHWEP4jHhzOG1vrDhdg2VVbr1DPlsXQ/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbRleIbu9mdaSWJmhsUEoJtYyVoEiqNk3ccdDSBLjhpKMoyCX-nGDEwjMyB6IQlUv98pBuaIbRmktcHBOuMgbjuceGR_rTcwkvQx6E2wGHLO6OWHWEP4jHhzOG1vrDhdg2VVbr1DPlsXQ/s400/IMG_1187.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add some pasta to the mix</td></tr>
</tbody></table>
1 TBS butter<br />
1 TBS EVOO<br />
1 medium onion, chopped<br />
1 medium leek, chopped<br />
1/2 dozen large carrots, chopped<br />
1 large parsnip, shopped<br />
1 qt chicken stock<br />
bouquet garni (leek green, thyme, bay leaf, and black peppercorns tied up in cheese cloth).<br />
<br />
<ol>
<li>set a large pot over medium-high heat. melt the butter and oil together, reduce to medium heat.</li>
<li>sweat the onion, leek, carrots and parsnip over medium heat for 25 minutes. you should not hear the veggies sizzle, sweating is a delicate process -- you don't want to add any color.</li>
<li>add chicken stock and bring to a boil. add bouquet garni and simmer until all vegetables are cooked through, 30 - 60 minutes.</li>
<li>puree the mixture, either w/ a stick blender or batch-blend in a regular blender.</li>
<li>you can serve the soup as-is or pass through a fine mesh strainer.</li>
</ol>
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<b><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com7tag:blogger.com,1999:blog-1606631461474410500.post-28440514443245478382012-11-26T22:56:00.001-05:002012-11-26T22:58:25.749-05:00Closer To You KoreanAstoria is renowned for its culinary diversity but is seriously lacking on the Asian front. We have some serviceable Japanese and Thai restaurants but that's about it when it comes to edibles from the far east. All of the Chinese take-out are garden variety and Korean was non-existent, until recently. <br />
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<b><span style="font-size: large;">Seoul Fusion Eatery</span></b><br />
2406 34th Ave<br />
Astoria, NY 11106<br />
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Seoul Fusion Eatery is located down 34th avenue, a stones throw from the projects. As such, the "fusion" element consists mostly of pizza, fried chicken and burgers -- they know their audience. Their Korean menu is pretty extensive, featuring all of the usual suspects: kimchi, ddukbokki, jigae, bulgogi, and a various kimbap. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNTe8zE_X2hsCPoyOAUv6N3sxXXbYqyP9ihNFhudbliGU22ior1pZR1PG32nzVFdmXf0wgPWqYendGSgRM-pXb-TbKMKk7pn2bXWLNe0-tXJ-GyoLQoGTy287hwc89wdmOp56-IzD7uhyphenhyphen/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNTe8zE_X2hsCPoyOAUv6N3sxXXbYqyP9ihNFhudbliGU22ior1pZR1PG32nzVFdmXf0wgPWqYendGSgRM-pXb-TbKMKk7pn2bXWLNe0-tXJ-GyoLQoGTy287hwc89wdmOp56-IzD7uhyphenhyphen/s400/photo.JPG" width="400" /></a></div>
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I've only tried the cheese kimbap and it was OK. K-Town, Elmhurst or Flushing are still your best bet for the good stuff, but I'm very pleased to have a more convenient option in the neighborhood. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9f5q7As9vvLOMWegtPIkCDk1rjgJH4krhTaL9XgzApNAMHLKhoe10wXON2PTfZLIop3HG78qVaSKkzn3_LPqaa-098_SjVZv3iprYrGIQFZJPprOOnyA0t2IM9fYTVcscs-z5RHYBJnc6/s1600/IMG_5956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9f5q7As9vvLOMWegtPIkCDk1rjgJH4krhTaL9XgzApNAMHLKhoe10wXON2PTfZLIop3HG78qVaSKkzn3_LPqaa-098_SjVZv3iprYrGIQFZJPprOOnyA0t2IM9fYTVcscs-z5RHYBJnc6/s400/IMG_5956.JPG" width="400" /></a></div>
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<b><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com22tag:blogger.com,1999:blog-1606631461474410500.post-62326506971257520392012-11-17T16:56:00.001-05:002012-11-17T16:57:24.707-05:00All Those LeftoversBetween Hurricane Sandy and the fast approaching Holiday season, I've been unable to dedicate much time to Mission Insatiable. No new recipes this year, and my my advice to anyone who is cooking up a turkey for this Thanksgiving is the same as last year: <b>brine that bird</b>! I don't care who you are or how your grandmother taught you to cook a turkey -- if you don't brine the bird it will be dry. Everyone will lie to your face and tell you how delicious it is, but we both know the truth.<br />
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Regarding leftovers, I will reference a 2010 post for <a href="http://www.missioninsatiable.com/2010/11/it-is-right-to-give-thanks-and-praise.html">curried turkey salad</a>. It's vibrant, easy and delicious. Give it a go this year. <br />
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I also suggest that you reheat leftover stuffing by cutting it into rounds and searing it on the griddle. Stuffing is my favorite component of the Thanksgiving feast, and these seared rounds take the indulgence to the next level. <br />
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From your friends at Mission Insatiable -- get your binge on!<br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com3tag:blogger.com,1999:blog-1606631461474410500.post-8018570830994749242012-10-26T13:20:00.000-04:002012-10-26T13:21:01.125-04:00Giving Breakfast the Cold Shoulder<br />
Maybe I'm four months too late, but I just discovered "Summer Porridge" -- a no-cook cold oatmeal preparation that really packs a punch. The oatmeal-yogurt concoction is left in the refrigerator overnight to coalesce into a sumptuous gruel. Zazz things up w/ some berries, crushed cookies or even peanut butter.<br />
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I haven't tried making it myself, but you can check <a href="http://www.theyummylife.com/Refrigerator_Oatmeal">The Yummy Life</a> for a recipe if interested. However, if you’re looking for a grab & go in the Astoria area, you can score a delicious peanut butter variety at “<a href="http://www.yelp.com/biz/thats-a-wrap-astoria">That's A Wrap</a>”, located in the base of the 30th Ave NYSC.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToij-8j4cN8nVtZUnHK_qNd4pCdQgOg_pVHWqgUHr5r_cfjKSZUGgwMcTRpXlUz3vxF-WOq_X796cNNxJkX0P9yyqFa8sW3L9dSpk41g6C_Jck_W1uIiiHCx3rxDbWpsUX-wI2jt6whnH/s1600/IMG_0944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToij-8j4cN8nVtZUnHK_qNd4pCdQgOg_pVHWqgUHr5r_cfjKSZUGgwMcTRpXlUz3vxF-WOq_X796cNNxJkX0P9yyqFa8sW3L9dSpk41g6C_Jck_W1uIiiHCx3rxDbWpsUX-wI2jt6whnH/s640/IMG_0944.JPG" width="480" /></a></div>
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<b><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com2tag:blogger.com,1999:blog-1606631461474410500.post-64244709379067527832012-10-11T23:17:00.002-04:002012-10-11T23:22:44.676-04:00Ramen Lovers Rejoice -- Rai Rai Ken Expands!<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.missioninsatiable.com/2009/01/slurpin-usa.html">Rai Rai Ken</a> is my favorite of all the ramen joints in NYC. It's not as glamorous as Momofuku, or as bustling as Ippudo, but it's cheap and damn good. They just recently expanded to some fancy new digs w/ double the seating, but the price and taste remains the same.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxJbjijAMAz_nRnbiJYel9nW9y6u7pGWAz1NnFUsWmTA09Ker6VRVrLj2TvuH_HvhsPdhf033ZWo-j-B2du2GnjZFZwrBI0qP4iFhCxB7QiSq-P9cG2mWNHdc8jCdLRp-oXOPwqc3ERTu/s1600/IMG_0929.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxJbjijAMAz_nRnbiJYel9nW9y6u7pGWAz1NnFUsWmTA09Ker6VRVrLj2TvuH_HvhsPdhf033ZWo-j-B2du2GnjZFZwrBI0qP4iFhCxB7QiSq-P9cG2mWNHdc8jCdLRp-oXOPwqc3ERTu/s640/IMG_0929.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miso Corn & Butter Ramen</td></tr>
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<b><span style="font-size: large;">Rai Rai Ken</span></b></div>
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218 E 10th Street</div>
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New York, NY 10003</div>
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Next time you find yourself wobbling around the East Village, try to remember that these guys are open 'til 3am on the weekends. They've added a few items to the menu, but my favorite is still the curry ramen.</div>
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<b><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com3tag:blogger.com,1999:blog-1606631461474410500.post-73860314807316970262012-09-30T16:22:00.000-04:002012-10-11T23:20:03.610-04:00The AgriculturalistThis impromptu farmer intermittently operates outside of what used to be "La Papa" -- down 30th Avenue, off Crescent. "Corn so good, you can eat it raw", touts the New Jersey native. I can't attest to that, but I will say they have the largest eggplants I've ever seen.<br />
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Get while the gettin' is good, and try your hand at this lentil-eggplant misculanza:<br />
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2 # fresh eggplant, sliced or quartered<br />
1/2 cup lentils<br />
1-2 roasted red peppers<br />
2 cloves garlic<br />
1/4 cup olive oil<br />
1/4 cup red wine vinegar<br />
1 TBS chopped mint<br />
1 TBS vin cotto<br />
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<li>cook the lentils in boiling salted water until tender, about 40 minutes. drain and reserve.</li>
<li>grill/griddle/sauté the eggplant over medium-high heat until cooked-through, about 12 minutes.</li>
<li>combine the eggplant, drained lentils, garlic, peppers, olive oil and vinegar. toss to combine. </li>
<li>add mint and vin cotto. taste, season and serve. </li>
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<b><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b>c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com6tag:blogger.com,1999:blog-1606631461474410500.post-25300209545059012282012-09-15T15:23:00.003-04:002012-09-15T15:37:31.323-04:00East of the FeastIf you are in the neighborhood for <a href="http://www.missioninsatiable.com/2010/09/feast.html">The Feast</a>, keep Dragon Land Bakery (DLB) on your radar -- just in case you get tired of stuffing your face w/ cannoli and sausage. It's actually southwest of the San Gennaro Feast, but that doesn't make for a good title, does it?<br />
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<b><span style="font-size: large;">Dragon Land Bakery</span></b><br />
125 Walker St (b/w Centre & Baxter)<br />
New York, NY 10013<br />
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DLB offers a wide variety of well-prepared buns, both sweet and savory. The prices are straight out of 1978, so buy a bunch and see what floats your boat. You can't go wrong w/ the infamous hot dog bun, but do try the corn & ham -- a personal favorite. They also have a bunch of exotic drinks you've probably never considered, like sugar cane juice.<br />
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<b><span style="font-size: xx-small;">© 2012 c. c. villani @ "mission: insatiable - http://www.missioninsatiable.com</span></b></div>
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c.c.villani:http://www.blogger.com/profile/18256368782725529317noreply@blogger.com2