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Sweet Revenge

Filed Under: Food, New York City, cocktailson July 20th, 2010

A few months ago while I was still in school I applied for a part-time job at a cupcake, beer, and wine bar in my neighborhood.

I have been honest many times before about my feelings for cupcakes. I think they’re kinda over/too girly for me.

This place is different.

Compliments of Sweet Revenge Website

At Sweet Revenge located at 62 Carmine Street, Marlo Scott has done something different. Her shop is a trend that is not “over” or too girly. She’s actually quite badass. Her niche is combining cupcakes and alcohol.

Each sinfully delicious (yes, they’re better than stale overly sweet Magnolia, less dense than Crumbs, and more original than Two Little Red Hens) cupcake is paired with a beer and wine that best suits the flavors of the cupcake.

Flavors range from the Sweet Revenge Cupcake (Peanut Butter Cake, Ganache Filling with Peanut Butter Fudge Icing) paired with Callia Malbec from Argentina or a Weihenstephaner Hefe Weiss from Germany OR a Crimson and Creme Cupcake (Raspberry Red Velvet Cake with Cream Cheese Icing) with a Raspberry Bellini or a Belhaven from Scotland. There are many more flavors but here are two of the more popular items.

What’s great about this place is that it’s open late … like a bar … because essentially it is. A charming cafe during the day and a sinfully delicious bar at night.

Marlo was recently featured in the Chase Bank commercial featuring their INK card and small business owners. I was on the treadmill yesterday minding my own business and watching TV when there she was! Suffice to say I wanted a cupcake pronto.

So last night after cooking dinner for a friend (Rustic Roasted Potato Pizza with Rosemary and Truffle Sea Salt and a Tomato Salad) we ventured down the road for more wine and dessert. Could there be a more perfect evening?

Check it out fast before you won’t be able to get in the door!

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Posted in Food, New York City, cocktails | 2 Comments »

Neighborhood Gem & Simple Supers

Filed Under: Foodon June 23rd, 2010

Although it was ripped apart by reviewers, I like many people, had hope for this hole-in-the-wall spot located near Christopher Square. Having walked past the building numerous times (my boss, Miss Belle lives near there) I always wanted to try the brownstone converted into a restaurant.

Compliments of NYMag

Last night was the perfect night, it was lightly raining and cooling off and the warm atmosphere of Bobo did just the trick. The downstairs bar area is warm and candle lit with bohemian shrills.

Scene was great, food was okay, wouldn’t go back to eat, rather just soak up the vibe. But then again, maybe I ordered the wrong thing …

Tonight was a simple summer supper. Say that three times. Beautiful tomato salad on top of mozzarella and and garlic french bread and a salad with strawberries, goat cheese and arugula.

Dessert was crumb cake with greek yogurt and blueberries, but I don’t have a pictures of that … I ate it to fast!

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Surprising Myself

Filed Under: Food, Lifeon April 28th, 2010

Tuesday are my day off, unless I’m catering and then I’m shopping and prepping, but generally speaking I enjoy my nice leisurely Tuesday off. Today I was antsy, I’m not good at being idle … or relaxing.

So throughout the day I thought about all the mouth-watering meals and restaurants I wanted to try, and then, kept reminding myself of my limited (aka complete lack-of) funds and my fully stocked refrigerator. My “eating out” fund this week went to “buying specialty groceries.”

Alas, I debated all day.

And when my conscience (and girlfriend) couldn’t be convinced to journey to The Breslin for a lamb burger with me, I decided to cook at home. This is where I surprised myself.

I know I’m a good cook. I also know that I can basically make up recipes with what I have on hand. Ironically, I get less and less reliant on recipes the more and more I cook. So tonight’s dinner of london broil seared in a cast iron skillet with a side of shaved asparagus and zucchini salad was enough to wow me. So simple it’s embarrassing to even mention I’m surprised.

One thing I’m realizing is that I’m not exactly the healthiest cook when cooking at home. Usually for people it’s the opposite. But the thing is, I can be! I can be VERY good, but tonight wasn’t the case … I mean I was taught at a FRENCH school, butter is a must.

Oh and I fried some Rosemary in the skillet with the steak, yum!

I think this meal shows exactly how to fix a problem Americans have that the Europeans have tackled. Look at the portion sizes. That’s only about 3 oz of red meat. When you go to a restaurant there’s no way you’re getting less than 8 oz. And to be honest, I’d be pissed if I didn’t get that much with the amount of money you pay for a steak in New York.

And don’t kid yourself, that pan had tons of butter and olive oil. And see that blue cheese? I’m not skimping by any means, I’m just eating less of the bad and more of the good.

The salad, a shaved asparagus and zucchini salad is dressed with lemon juice, a dash of olive oil, salt and pepper. When you eat what’s in season (i.e. asparagus) it needs very little “extra.” The chance of one EVER finding Ranch Dressing in my refrigerator is as likely as seeing me work in Walmart. I simply don’t believe in it (or Walmart). Stop rolling your eyes boys, there are better things to dip pizza in …

So there it is, the simplest meal ever, and I couldn’t believe that it tasted so good. Hit the spot, and I didn’t even want to cook tonight!

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Posted in Food, Life | 6 Comments »

Bachelorette Parties

Filed Under: Food, New York City, Workon April 27th, 2010

I can’t wait to throw a bachelorette party for my sisters … I’m a little fearful of having them throw one for me …

My younger sister literally threatened, (and I wouldn’t put it past her to have) order a stripper for my 21st birthday party. The guest list included my grandparents, family friends, and more adults than the 20-something crowd. Instead she freaked me out (I’m neurotic and nervous) and had a Domino’s Pizza (ew!) man dress up and deliver an extra large pizza at about midnight … with EXTRA SAUSAGE.

Did I just say “order” a stripper? Is that correct?

Regardless, on Saturday night I catered a bachelorette party for a friend that was throwing a party for her sister. We were on a budget, and since the guest list was small, we create a “tapas” style spread that included healthy options such as crudites, fruit, and turkey sliders.

The client was satisfied and I’m sure the rest of their night went fabulously, how can tons of silly toys, feather boas, and drag queen strip clubs not be?!

The above Roasted Red Pepper Crostini Recipe is available here.

Most of my style and inspiration has come from my mother, Miss Kimberly Belle and the Dinner Belle and Amy Atlas, so I must give credit where credit is due for teaching me so much.

So now the cat’s out of the bag, if you ever need a caterer you know who to call …

Plus check out my new Flickr slideshow online with an extensive view of my culinary pictures! More to come!

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Posted in Food, New York City, Work | 3 Comments »

The Irish Shouldn’t Cook Rice

Filed Under: Foodon April 21st, 2010

My Dad always says, “The Irish shouldn’t cook rice.”

It’s probably because, despite my Mom’s cooking expertise, she can’t make rice to save her life. Don’t ask me why, none of us (including her) can figure out why rice is harder to master than the Sunday crossword puzzle (which ironically, she can do).

I’m pretty much straight-up Irish. With the name “Colleen Keefe” which literally means “Irish Girl” there’s little room for error when guessing my heritage. Sunburns, freckles, a hearty appetite and work ethic, and the ability to cook  … potatoes, not rice.

I’m just going to blame my rice adventures on the sheer fact that Irish people aren’t supposed to cook rice, they’re supposed to cook potatoes. I’m not a huge rice person so this is hardly ever a problem, but I do love risotto, which I guess is technically Italian rice, but same difference. I’m bad at making that too.

So last night after succumbing to the culinary gods and humbling myself a bit, I learned that sometimes making a wedding cake is easier than making risotto. It didn’t turn out bad but it’s not exactly my forte.

Maybe I just don’t have the patience? Correction, I know I don’t have the patience, but luckily cooking school taught me not to be phased by culinary disasters … in most cases butter can fix the problem.

Ah ha! And it did! I can’t tell which country is more obsessed with butter, France or Georgia …

Suffice to say, the meal wasn’t my best, but it worked out with a little of my love. What I realized about making risotto is that the reason why it tastes so good in restaurants in because it’s LOADED with butter, cream, olive oil, and salt. DUH! I realized that if you actually make it the way the directions say, it’s not going to taste like the “real thing.”

Shucks.  Well, what can I say, I’m a potato girl after all.

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Posted in Food | 2 Comments »

Rediscover Cooking

Filed Under: Food, Recipeson April 18th, 2010

I have a confession to make: when I was in school it was hard to find the motivation and satisfaction of cooking at home. I needed to get out, put on make up, get dressed up and go out to eat. Or, I’d do the exact opposite out of sheer exhaustion and live on scramble eggs and peanut butter and jelly.

The idea of tackling new recipes and ideas was exhausting! Since the end of school, I’ve rediscovered my love for creating masterpieces (small or great) in my own kitchen. Granted, I always loved to cook, eat, and entertain but the process was so much more complex.

Now things seem easy in comparison to wedding cakes and plated desserts.

Last night I made lamb shanks for very pleased guests. Having never made this before and following no specific recipe I have to say it turned out pretty great. I plated it with a fresh arugula salad with olives, blue cheese, and asparagus and roasted rosemary potatoes.

Granted I still live in a tiny apartment, with an even tinier kitchen. You can see our makeshift tables. Necessity is the mother of invention …

Lamb Shanks

  • About 1 shank per person, ask the butcher how much each shank weighs, remember this weight includes the bone
  • flour, salt, pepper, olive oil
  • 1 large onion
  • 4 cloves garlic (again depending on what your preference is you can add more or less)
  • beef broth
  • rosemary
  • can of tomato
  • red wine

Generously salt and pepper the shanks and dredge in flour. Heat about 3 tablespoons olive oil in large pan oven proof pan with a lid. Brown shanks on each side and remove from pan. Add another 2 tablespoons of oil and add chopped onion until it begins to sweat. Add chopped garlic. Season with salt, pepper, and rosemary. Deglaze the pan with about 1/2 cup wine and 1/2 cup broth. Allow it to come to a boil and reduce a bit. Add shanks back to pan and add tomatoes. Bring entire mixture to a boil, cover and move pot to a 250 degrees oven. Allow to cook for about 3 hours until meat is tender and falls of the bone.

Plate shanks and cover to keep warm. Bring sauce to a boil on the stove top and leave for about 10 minutes uncovered until mixture reduces. Skim the fat off the top of the sauce. Top shanks with reduced tomato sauce and serve.

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Posted in Food, Recipes | 3 Comments »

Sharing Dessert

Filed Under: Foodon April 14th, 2010

I love the network of bloggers I’ve made since beginning my adventure in cyberspace last fall, and one of my favorites is Sabrina at Rhodey Girl Tests. This lifestyle, food, healthy living blog is not only inspirational but gives me insights about another up-and-coming food city, Philadelphia.

For Easter she was looking for a dessert recipe, and I happily shared with her what I was making, my bread pudding. Check out her site and her version of the delicious dessert.

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Posted in Food | 2 Comments »

A Weekend of Fun

Filed Under: Foodon April 13th, 2010

I have to admit, it’s been hard coming up with ideas to write about now that school is done. More than ever, I’m strapped for cash and dining out and exploring the New York food scene, well, that takes moola …

So I’ve been cooking a lot at home and spending weekends away … maybe in the hopes of curtailing my spending and making me feel less envious that I can’t enjoy all that New York and spring has to offer.  But believe me I haven’t been suffering that badly …

This morning I had some cremini mushrooms that I had to use before they went bad, and nothing makes me more upset than seeing produce spoil, so I made a simply mushroom gravy, that can be a topping to meat or used in pasta.

Using what I had in the kitchen I sliced and sauteed the mushrooms in olive oil. The trick with mushrooms is that you have to let them “sweat” before adding any seasoning. Mushrooms are full of water and need to break down before adding salt and pepper, if added to early, the mushroom will essentially sweat out the seasonings.

After the mushrooms have condensed, I added pepper and white truffle sea salt. A great gift from my culinary school bud Vanessa at graduation, and although its quite potent, it goes great with the earthiness of mushrooms.

Pushing the mushrooms to the side of the pan, I added about a tablespoon of butter to the empty side. After the butter was melted, I added about a tablespoon of flour and whisked. This is a roux in French cooking, or in simpler terms, a thickener. From here you can make a cream sauce by adding heavy cream or milk, or to make a lighter gravy use white wine and/or stock. Since I had wine on hand (a Sancerre from France) I added wine and stirred the whole pot together.

Actually another tip is that wine, even if its gone “bad” and no longer drinkable, you can use it in your cooking. This wine had been opened (and refrigerated) for over a week, and although it wasn’t good for drinking, I used it to cook!

Because lunch was approaching, I toasted the bottom side of a roll, topped it with a sunny side egg, mushroom gravy, baby arugula, goat cheese, tomatoes, and a little lemon juice. It was delicious!

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Good Things Come in Small Packages

Filed Under: Foodon April 11th, 2010

One of the rules when shopping for the purest and best ingredients in the supermarket is sticking to the perimeter. Fruits, vegetables, fresh baked breads, meats, etc. are all located on a shop’s perimeter. The middle aisles are canned, packaged, and generally processed foods.

I’m usually against most things in the middle aisles at the grocery store. But, on my limited budget I’m starting to learn that there are some healthy AND affordable products in those middle aisles.

I’m really snobby when it comes to certain things about food … I hate mass produced/marketed anything, large chain stores, or shortcuts in cooking.

But one of the things I alway struggle with (as I’m sure many of you do), is wanting to try a recipe and realizing you have none of the spices it calls for. And if you indulge in buying a particular spice, do you ever use it more than once? Fresh herbs are hard to store but using a dry herb you just spent $7 on and only using it once is hardly practical.

That is why I have to confess my latest guilty pleasure: McCormick Recipe Inspirations. The spice package includes about 5 or 6 spices that curtail towards a particular recipe. This makes EVERYTHING so much easier for those of us who don’t have a stocked spice rack.

Granted, this isn’t the best idea to do for every recipe, and it can’t hurt to build a collection (I’m sure as hell trying to) but if you’re only cooking once or twice a week, this is perfect!

Tonight I made fajitas with some spices that I just didn’t have on hand and didn’t want to buy. I used the garlic lime spice pack with garlic, onion, cumin, black pepper, oregano, and cilantro. Pretty tasty, give ‘em a try.

Posted in Food | 5 Comments »

Healthy Pasta is Achievable

Filed Under: Foodon April 6th, 2010

Despite my love for dessert of all kinds, I a very healthy eater. And contrary to popular belief, carbs are not the devil. I’m a firm believer that everything is about portion control and moderation. That being said, pasta is far from out of the question. It’s actually the perfect meal to cook for one, and for one on a budget.

And for all you health nuts that say, “Use whole wheat pasta, it’s better for you because it’s ‘whole wheat’ and has more fiber,” this is what I have to say, “Whole wheat pasta tastes like cardboard.” Sorry, this is a blog, and that is my opinion. But unless it’s dressed in a completely decadent sauce, I’d much rather have a smaller portion of real pasta than use whole wheat. Sorry.

Inspired by a segment on the Today Show this morning with Mario Batali and the unseasonably spring weather, I was hankering for Pasta Primavera, literally “spring pasta.”

So what’s a girl to do with no money and nada in her apartment? Get creative! And that’s exactly what I did. What did I have? Angel hair pasta, artichokes hearts, thin asparagus, frozen peas, Parmigiano-Reggiano, and a strip of bacon.

The secret is this, use some of the pasta water to make the sauce. The starch in the pasta water combined with the cheese and olive oil creates a textured sauce fit for a light pasta dish. The trick with having your pasta, and eating it too, is simply loading up the vegetables to make the dish appear bigger. There is no doubt that too much of a good thing is a bad thing, but pasta CAN and IS healthy by adding the right ingredients and dressing it correctly.

Oh, and then afterwards for dessert I went out and got ice cream … so much for being completely healthy …

Happy Spring!

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Posted in Food | 6 Comments »

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