Food

Notice the Beauty of NYC’s Central Park

Manhattan’s famous Central Park is New York City’s public haven for recreation, entertainment, community, or solitude. Look in one direction to be greeted by towering monuments. Turn and see. As you stroll in the shadow of the Wisteria Pergola, take a moment to gaze above at the delicate purple tendrils. Inhale the fragrance. Cross over another stone foot bridge, paying close attention to embellished details in ornate finials. The architecture is magnificent. Hear the soothing sound of water spewing forth from angelic fountains. Close your eyes, make a wish, and toss a coin into the crystal clear waters. Natural beauty is visible at every turn. Sights, sounds, and aromas fill the air. What’s that smell? At the edge of the park sits a legendary hot dog vendor offering tasteful sausages in steamed buns with condiment combinations for every palate. Well done, Central Park. 

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Frozen Strawberry Yogurt Bark! When my stepdaughter, Brandi, passed along this healthy summer frozen yogurt idea, I just had to give it a try. One bite and my mouth did a “Happy Dance”!With a plain non-fat yogurt base, practically any fruit can be used. Think about it: raspberries, peaches, blueberries, or bananas. Choose sprinkles or nuts for added crunch, like I have here. The possibilities are endless. Frozen Strawberry Yogurt Bark is cold, it’s refreshing, and it disappears before you know it. Just beware of the eager-eater. You may be witness to a brain-freeze!
FROZEN STRAWBERRY YOGURT BARK
Ingredients:

2 cups Greek yogurt 

2 tablespoons natural honey

1/4 teaspoon almond extract 

1/4 cup white chocolate chips

2 tablespoons crushed pistachios, separated 

5 fresh strawberries, stems removed and sliced

2-3 tablespoons mini chocolate chips

1 teaspoon toasted coconut 
Instructions:

In a large bowl, combine Greek yogurt, natural honey, and almond extract. Mix well. Fold in white chocolate chips and 1 tablespoon crushed pistachios. Line a baking sheet with foil. Spread the yogurt mixture evenly to keep the bark 1/2″ thick. Arrange the strawberry slices on top. Sprinkle with mini chocolate chips, the toasted coconut, and remaining crushed pistachios. Place baking sheet in the freezer 4 hours or overnight. Remove frozen strawberry bark and break into pieces. Store in a covered container in the freezer. 

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Easy Escargot! If anyone ever asks you to try this classic French dish, be brave and nod your head. You may surprise yourself because, truth be told, how bad can it be when it’s drenched in melted cheese and garlic butter? Now add my version, which includes white wine and a puff pastry crust. Hello. How could it not be incredibly delish?
EASY ESCARGOT 
Ingredients:

4.4 ounce can very large escargots, drained and rinsed

2/3 sheet puff pastry, thawed

4 tablespoons butter 

1/4 teaspoon garlic powder 

1 tablespoon minced parsley 

1/2 teaspoon sea salt

1/8 teaspoon Herbes de Provence 

2 tablespoons semi-dry white wine

1 egg 

4 ounces Havarti cheese with Dill, sliced

4 ounces parmesan cheese, shaved
Instructions:

Preheat oven to 400°. Open the can of escargot. Drain well and place the snails in a bowl of cold water. Allow them to soak for 10 minutes. This will cleanse them for a richer taste. Using a shot glass for size, cut a small disc in the puff pastry. Lay the disc on a lightly floured surface. Continue cutting another disc until all the puff pastry is used. You should end up with 16-18 circles of dough. Set aside. Drain escargot using a mesh strainer. In a medium saucepan, melt the butter over low heat. Add the snails, garlic powder, minced parsley, sea salt, Herbes de Provence, and white wine. Simmer for 5 minutes, stirring occasionally. Transfer escargot mixture to an oven-proof dish that has been sprayed with non-stick oil. Cover the snails with Havarti cheese. Next, layer shaved parmesan cheese evenly over all. Arrange the puff pastry discs on top. Separate the egg. Discard yolk. Using the egg white only, take a pastry brush and “paint” the surface of each disc. This will turn the crust a beautiful golden brown in the oven. Bake 10 minutes until crust is done and cheese is bubbly. Bon Appétit!

Dining Outside the Home: The View Restaurant and Lounge at Times Square in Manhattan, New York City, New York!

Dining Outside the Home: The View Restaurant and Lounge at Times Square in Manhattan, New York City, New York! This is where to go for a perfect vantage point of the Manhattan skyline at sunset. The View is a revolving rooftop restaurant inside the Marriott Marquis, and the only one of its kind. You really don’t want to pass up a rich culinary experience against an unforgettable backdrop. Take your time to locate points of interest as well as landmark skyscrapers. The revolving floor makes a 360° turn every hour. The Three-Course Prix-Fixe menu offers an unsurpassed Beginning, incredible Main attractions, and a stunning Finish to the meal. Don’t forget to order a signature Manhattan Cocktail. After all, it’s a toast to Manhattan!

Dining Outside the Home: Virgil’s Real Barbecue in Times Square, New York City, New York!

Dining Outside the Home: Virgil’s Real Barbecue in Times Square, New York City, New York! Stacked next to the door is a crib of split logs, ranging from hickory to oak, and fruit trees. But that’s what you do when you own a restaurant that smokes meat at a low temperature for up to 10 hours. Virgil’s Real Barbecue means business. The House Classics include pulled pork, Carolina pulled chicken, Texas beef brisket, Memphis smoked spare ribs, and smoked BBQ chicken. I think you get the idea. Perhaps that’s why no one is embarrassed to order the Pig Out Platter. You’re among friends. 

Dining Outside the Home: Mama’s Pizza in Manhattan, New York City, New York!

Dining Outside the Home: Mama’s Pizza in Manhattan, New York City, New York! When it’s late at night, in the city that never sleeps, stumbling across a no frills food court filled with oven-fresh New York-style pizza-by-the-slice is shear heaven. No reservation needed in this counter-served eatery, known as Mama’s Pizza. The challenge came in choosing which toppings to indulge, on a crust that was crisp along the edge and soft enough in the middle to fold in half to eat. That’s the way it’s done in New York City. In the end, I went with a four-cheese and fresh basil White Pizza. The hubs stuck to the classic standby, Pepperoni. And then we satisfied our sweet tooth with a chocolate chip cannoli for dessert. Yum!

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Drunken Chicken Tenders! For those who hate to drink alone, here’s a recipe even Julia Child would approve. Just kidding. Actually, when cooking with wine, the alcohol evaporates as the food cooks, leaving behind an incredible flavor loaded with natural moisture. There’s nothing worse than dry chicken, in my opinion. And we’ve all been there. If you think of wine as a fat substitute in recipes, it all begins to make sense why the French eat the way they do and still maintain a healthy weight. Give it a try. 
DRUNKEN CHICKEN TENDERS 
Ingredients:

16 ounces crimini mushrooms, sliced

3 tablespoons butter, divided 

2 cloves garlic, minced

1 cup dry Marsala wine

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

2 cups heavy cream

1/2 teaspoon sea salt
1 1/2 pounds boneless skinless chicken tenders

1 tablespoon olive oil

1/3 cup flour

1 teaspoon Herbes de Provence 

1/8 teaspoon black pepper

1-2 cups cherry tomatoes 

Fresh parsley for garnish
Instructions:

Heat 1 tablespoon butter in a large saucepan over medium heat. Add mushrooms. Sauté for 10 minutes. Add minced garlic and wine. Simmer gently to reduce the wine, stirring occasionally. After 15 minutes, add cornstarch, cream, and sea salt. Stir as it thickens. Set aside. To prepare the chicken, combine flour, Herbes de Provence, and black pepper on waxed paper. Toss the chicken until coated on both sides. Shake off excess. Heat the remaining 2 tablespoons of butter in a large skillet over medium high heat. Pan-fry the chicken tenders for 2-3 minutes per side until golden brown and cooked through. Add sauce and mushrooms to the skillet with the chicken tenders. Top with cherry tomatoes. Simmer until the tomatoes are soft. Garnish with fresh parsley. 

Dining Outside the Home: Playwright Celtic Pub in Manhattan, New York City, New York!

Dining Outside the Home: Playwright Celtic Pub in Manhattan, New York City, New York! On a beautiful night, head up four flights of stairs to the rooftop in the heart of NYC’s Theatre District for a classic Irish pub experience. This is Playwright Celtic Pub in Hell’s Kitchen, where patrons rave about the best Fish ‘n Chips in the city and the brews to match. The beverages are ice cold, the music is loud and lively, and the skyline is unbelievably Manhattan. Absorb the ambiance. Appreciate the tradition. Wet your whistle. Grab dinner under the stars. It’s all about the journey. 

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Coconut Flour Brownies! Every once in awhile I need a gluten-free recipe for sharing. The bonus is a healthy alternative to sugary sweets with high caloric count. Coconut flour is high in fiber and lower in carbs, yet free from wheat and grains. I like its hint of coconut with a mild, slightly toasty flavor. Don’t be discouraged by the cost. A little goes a long way. 
COCONUT FLOUR BROWNIES 
Ingredients:

1/2 cup butter, unsalted, melted

2 tablespoons vegetable oil

1/4 cup cocoa powder, unsweetened 

3 large eggs

1/2 cup natural honey

2 tablespoons agave nectar 

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/2 cup minus 1 tablespoon coconut flour

1/2 teaspoon kosher salt

1/3 cup mini chocolate chips

1/3 cup toasted coconut 

1/3 cup candied pecans, chopped

1 Toblerone chocolate bar, chopped
Instructions:

Preheat oven to 300°. Line an 10″ glass baking pan with parchment paper. Spray lightly with nonstick oil. In a large bowl, combine butter, vegetable oil, cocoa powder, and eggs. Mix well. Add honey, agave nectar, and vanilla extract. Mix until combined. Add baking soda, coconut flour, and kosher salt. Mix until batter is thoroughly combined. Fold in mini chocolate chips. Spread evenly into prepare baking pan. Top with toasted coconut, candied pecans, and chopped Toblerone pieces. Bake 30-40 minutes or until a toothpick comes out clean. Cool on wire rack. Once room temperature, remove from pan and cut into serving portions. Keep in airtight container.