BOULEY

my chick and i hit up two-star michelin-rated Bouley restaurant for our two-year anniversary. truly sophisticated, fancy-pants fare; an archetype of NYC fine dining -- it was kind of a big deal. at $150/head, this type of culinary luxury would usually fall far beyond my reach, however, the much more affordable $48/head lunch is a GO. sure, i suppose $48 for lunch is a bit dear, but considering the lavish five-course spread that awaits, i'd say it's well worth it.

BOULEY
163 Duane Street
New York, NY 10013
Telephone:(212) 964-2525

like i said, the entire meal was tits, but there were a few stand outs:

a warm welcome -- the apple-scented foyer; decked out in an orchards worth of ripe apples.

the amuse -- a curious concoction of cauliflower foam, tomato coulis, and trout roe, w/ a drizzle of aged balsamic, and vanilla-scented olive oil

porchini flan -- "umami" is the word. a rich, earthy broth, w/ generous chunks of steamed dungeness. a silky, savory 'shroom custard underneath it all. too bad it didn't photo for shit.

the duck -- more interesting than the menu would have you believe. sweet notes of anise, ginger and vanilla. glazed turnips and romanesco always a plus.

petit fours -- gratis, of course.

the goodie bag -- the delightfully spongy lemon tea-cake. not the best, but it's the thought that counts, right?



$48 lunch is offered 11:30a-3:00p, daily -- including weekends

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

doin' blasts

pancakes from a can? who knew? -- apparently my mother.

oraganic BATTER BLASTER is a pre-packaged pancake/waffle mix conveniently contained in a pressurized can equipped w/ the ill nozzle tip; a la reddi wip.

you've got to love these BATTER BLASTER people based on their ingenuity alone. FINALLY, a product self-absorbed working mothers and the perpetually hungover can BOTH enjoy. "just shake...point...blast..and cook. it's that easy" -- that's the tag line.

and it's no lie. but how do the pancakes stack up?

--eh.

the pancakes taste alright, but their texture leaves much to be desired. the leavening agent must get compromised during packaging because these pancakes sport a fluff factor of ZERO. moreover, the waffles had no body; no heft -- it was like snacking on a wafer, not a waffle.

no worries tho, for $5 this breakfast novelty is well worth it's weight in batter -- if only to help ease the woes of the "morning after"


© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

BEANS -- BOOM BOOM POW

i'm not one for taking short cuts in the kitchen, but if using canned beans is wrong -- i don't want to be right. you'd be surprised how quickly you can hobble together a make-shift bean ragout w/ just a handful of ingredients. this southwestern inspired bean explosion rocks a 2:1 ratio of black eyed peas to black beans; zazzed up w/ dried chilies, cinnamon and a can of stewed tomatoes for some tang.

the basic premise behind this dish is to sauté some aromatics, add beans, spice 'em up, cover w/ stock by an inch and simmer down until the liquid has reduced by about 1/2, or until desired consistency is achieved; i like mine a little on the thick side ;-)


Southwestern Bean Ragout

2 (15oz) cans black-eyed peas, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 (15oz) can stewed tomatoes, rinsed and drained
2 TBS canola oil
1 red onion, small dice
2 stalks celery, small dice
1 carrot, finely shredded
3 cloves garlic, minced
2 cups chicken stock
1 bay leaf
1 stick of cinnamon
1 tsp chili powder
1/2 tsp chipotle powder
1-3 chili de arbol (optional)
1 lime, juiced
salt & pepper to taste

1. in a straight-sided sauté pan -- cook onion, carrot, and celery in canola oil over medium high heat until well caramelized; 6-8 minutes. add garlic, sauté until golden brown -- be careful not to burn; 1-2 minutes.

2. add beans, stewed tomatoes and enough stock to cover by an inch; about 2 cups. bring to a boil -- add chili powder, chipotle powder, cinnamon, bay leaf, and chilies de arbol -- reduce to a simmer.

3. simmer for 15-20 minutes until liquid reduces and mixture thickens. to thicken -- mash beans with the back of a large spoon or ladle. add lime juice, salt and pepper to taste.

-- garnish with a dollop of sour cream, chopped cilantro, scallion, and lime zest.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

Nippon via New York

if you've been to one NYC street fair, you've been to them all:

smoothies, crepes, pashminas -- smoothies, mozzarepas, t-shirts-- smoothies, gyros, jewelry.

-- but for what they lack in variance, they more than make up for in value.

this particular street fair spanned 15 blocks along madison avenue; from 42nd to 57th, however, the japanese portion was confined to only one block -- 43rd street. i enjoyed a diverse sampling of yum yums including a sweet, gooey mozzarepa, a savory bowl of japanese curry, and a banging ground chicken yakitori. surprisingly enough, the most enjoyable treat of the day wasn’t food at all; it was a beverage – a sarsaparilla soda courtesy of Wild Bill’s Olde Fashion Soda Pop Co. Wild Bill set up a vintage style soda stand, offering several unconventional flavors such as sarsaparilla, birch beer, and “gatling gun” grape.

a great way to kill the afternoon

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

the katz meow

the service is gruff, the decor is tacky, and if it were just any place else -- $12 for a sandwich would be absurd -- but it's not just any place else; it's Katz's and it's amazing.

205 E Houston Street
New York, NY 10002
(212) 254-2246

my father first introduced me to Katz's when i was about 10 years old and i've been a regular ever since -- not once have i had a bad experience.

my go-to sandwich is the "pastrami reuben club" -- succulent pastrami, piled mile-high on a club roll, topped with thick-cut swiss, sour kraut, and homemade russian dressing. it's as delicious as it is large, and christ is it large!

-- so large, in fact, that i only eat half and take the rest home -- something i NEVER do.

everything on the menu is a go:

the french fries are crunchy, the cheese steaks are stacked, the hot dogs are snappy, and the knishes are a notch above. even the turkey sandwich is moist and delicious.

all sandwiches come w/ a side assorted pickles, just ask. i'm a fan of the half-sours.

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

scape goat

garlic scapes are the oft-overlooked stems of the ubiquitous garlic bulb. farmers harvest these raggedy tops at the start of summer so that they don't divert pungency from the developing bulbs. think: the essence of roasted garlic trapped inside of a scallion; a musky mix of mellow garlic and sweet grass.

i imagine that they lend themselves nicely to a variety of food preparations -- tossed in a salad, pounded into pesto, starring in a soup -- but i opted for a simple sear over open flame.


tossed in olive oil, a little salt; pepper, and grilled until limp

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/

hellenic on earth

if you live in astoria you can't escape it; the greek "taverna" - a small, casual restaurant specializing in traditional greek fare. aside from their seafood, i'm not too impressed with what the greeks have to offer, however, if you are an astorian for any length of time you're bound to explore the possibilities. from street vendors hawking souvlaki to the swank restaurant-cum-nigh club, "Cavo" - the options are almost endless. with ample consideration, i recommend "Opa!" (Tony's Souvlaki) as your best bet.

Opa!
28-44 31st Street
Astoria, NY 11102
718-728-3638

Opa! is very reasonably priced and boasts a beautiful outdoor garden dinning area. the service is warm and attentive, and if you are lucky you might receive a visit from their incredibly gracious hostess. it might not be the best, but the food is SOLID and satisfying, time and again.

all of the usual suspects make an appearance:

-gyros. souvlaki. spinach pie. tzatziki. various mezze. tasty fish specials-

i recommend the mixed grill. also, try the greek wine - it's white, but it's got some balls and is best enjoyed in their open-air garden.

p.s. -- ask your waitress if she likes loukamades

© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/