Potato Leek Recipe

potato leek soupAlthough the weather in New York this winter has been wildly inconsistent, there’s still plenty to be said about having soup in the chilly February months.  And few soups are better than a good potato leek.  I recently came across a recipe for potato leek soup, that’s absolutely delicious!  You can take a look here:



8 cups chicken stock

6 peeled russet potatoes

4 leeks thoroughly washed and sliced

3 stalks roughly chopped celery

1 bay leaf

1 ½ teaspoons finely chopped fresh thyme

Salt and freshly ground pepper

1 cup heavy cream



Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper.  Boil for 15 to 20 minutes, until the potatoes are soft.

Remove the bay leaf.  With an immersion blender, blend the soup until it’s smooth.  Pour the soup into a medium pot.  Then add the cream and simmer until the soup has thickened, which typically takes about 20 minutes.

Once you’ve done this, then you’re ready to enjoy some excellent soup!

La Goulette

La Goulette Williamsburg

Even though there are plenty of vegetarian options at La Goulette, meat-lovers can still get their taste of lamb merguez sausage, shown here

Middle Eastern food has been a consistent choice for vegetarians, thanks to its emphasis on grains, legumes and yogurt.  Out in Williamsburg, a new Middle Eastern spot has emerged that offers a new perspective on this unique cuisine.  While most Middle Eastern restaurants are more Levant-focused (Lebanese, Syrian, etc), La Goulette is a takeout spot with a Tunisian twist.  As a North African country, Tunisia isn’t strictly in the Middle East, but it’s still part of the same culture, and is offering a new perspective to New York’s dime-a-dozen casual falafel and shawarma joints.

However, the menu is a bit uneven, so it’s important to choose dishes carefully.  The Tunisian carrot salad comes with shreds of raw carrots and vinaigrette, along with soft and oily fries.  Yet there are some more standout items on the menu, such as the roasted cauliflower and artichokes, spooned over a rich and tangy yogurt called “labneh”.  The well-browned vegetables underneath this yogurt are tender and well-seasoned, dressed with tahini and strewn with fresh herbs that add the extra kick of flavor.  This small dish is a great example of the high points of Middle Eastern cuisine.

The falafel is exceptionally crisp, and loaded with fresh herbs that offer an all-around bright green color, standing out among New York’s often-mediocre falafel.  There are also a series of smoothies and juices that can wash everything down you get from La Goulette.  The house shake is a unique blend of bananas, dates and milk that combine together to create a cool, creamy and not-overpowering concoction.

If you’d like to learn more, you can click here, where I read about La Goulette, or visit their site, here!

Christmas Ham, Easy and Quick

Christmas ham

When it comes to Christmas, ham is one of the more recognizable foods.  Getting a good ham can be difficult, and so can prepping it.  Luckily, I found a recipe online that is easy to make, serves fifteen and takes less than 2 hours to prep altogether.



1 5-pound ready-to-eat ham

¼ cup whole cloves

¼ cup dark corn syrup

2 cups honey

⅔ cups butter



Preheat oven to 325 degrees F

Score ham, and stud with whole cloves.

Place ham in foil-lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter.  Keep warm while baking ham.

Brush glaze over ham and bake for 1 hour and 15 minutes in the preheated oven.  Baste ham every 10 to 15 minutes with the honey glaze.  During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.

Remove the ham from the oven and let sit for a few minutes before finally serving.

Brooklyn’s Best West Indian Food

Immigrant food has been a part of New York’s culinary heritage from the very beginning: Dutch settlers in the 17th century brought donuts, hot dogs come from the Germans who arrived in New York in the 19th century, while pizza, bagels and pastrami have their origins in the Italian and Jewish immigrants who came through Ellis Island in the early 20th century.  Yet in the past 50 years, New York has seen an influx of immigrants that have changed the city’s culinary tradition even more.  Out in Brooklyn – Crown Heights, Bed-Stuy and Flatbush in particular – West Indian immigrants are leaving their mark on the culinary scene with their spicy, exciting food.  I recently came across an article that featured some of the best Caribbean restaurants in Brooklyn, listed below:

Gloria's Caribbean Cuisine

Gloria’s: For over 40 years now, Gloria’s has been serving countless loyal customers authentic Trinidadian food.  The key in their success lies in diversity: Gloria’s is just all-around good, making it a great spot for both novices and experts of West Indian food.

The Islands Brooklyn

The Islands: A quintessential hole-in-the-wall a block away from the Brooklyn museum, The Islands offers good food at a reasonable price and in huge portions.  You can choose between two portion sizes, but despite the name, both of them are gigantic; a “large” meal can easily feed two people for a whole day.


Glady’s: While the neighborhood around Glady’s has fallen victim to gentrification and Glady’s itself has seen a massive makeover, it remains standing, offering cheap Caribbean fare.  There are the standbys like jerk chicken, as well as such less-known items like pepper shrimp, jerk lobster and a whole variety of sides.

Ali's Trinidad roti shop

Ali’s Trinidad Roti Shop: Trinidad’s strong Indian influence means that here the name of the game is rotis, curry chicken in particular.  For the full experience, get a bottle of Ting grapefruit soda to wash everything down.

Peppa's jerk chicken

Peppa’s Jerk Chicken: If you’re a purist who wants a dish done right, then look no further than Peppa’s spicy, flavor-packed jerk chicken.  Cooks grill, slice and serve the restaurant’s signature title dish in huge amounts every day to crowds of locals and visitors alike.

East Village Italian

In 2008, Sara Jenkins decided to bring porchetta, a traditional pork sandwich popular in Central Italy, to the East Village with her popular restaurant.  Growing up in Central Italy, Sara Jenkins spent her early years being indoctrinated into the world of pasta, much like myself.  Recently, she opened a restaurant with a focus on pasta, Porsena.  Porsena isn’t too far from Porchetta; in the East Village, it’s on the same block as St. George’s Ukrainian Catholic Church, as well as several of the more memorable bars in the region: McSorley’s, a 160 year-old New York institution, as well as a trio legendary craft beer spots (Jimmy’s No. 43, Standings and Burp Castle) who have earned the nickname of the “Brewmuda Triangle”.

Porsena pasta

Annelloni pasta with lamb sausage

Porsena compliments these bars well to serve as a solid neighborhood Italian restaurant that serves as a heartfelt love letter to that surprisingly versatile staple of Italian cooking known as pasta.  The pasta menu here regularly changes, but regardless of what you’ll find on there, it’s sure to be delicious, and there are of course some staple items that stay on the menu year-round.  The classic spaghetti with tomato sauce is the perfect amount of tangy flavor, with or without meatballs.  Another standard item is the annelloni with spicy lamb sausage, a zesty take on a unique and delicious type of pasta.  And while the exact type varies, ragu is always a staple on the menu,

At Porsena, the chef places a high priority on quality.  Even details as small as olive oil are taken very seriously; the olive oil used to dress salad was hand-carried from Italy.  When you get your pasta, you’ll find that the sauce is one of the best parts of your meal, going great with any type of pasta.  Therefore, keep bread handy to soak up any of the sauce left on your plate.  The portions, while not ridiculous, are generous nonetheless, and you’ll most likely finish your dinner full.  Yet if you find yourself with room in your stomach, the desserts are excellent, and you can always wash everything down with a beer at any of the four very qualified bars within walking distance.

Red Hook is My “Hometown”

In the world of barbecue, beef ribs have earned the nickname of “brontosaurus ribs” for their size, and in a type of cuisine where gigantic portions are a must, they’ve been slowly gaining in popularity.  In Red Hook, Bill Durney of Hometown Barbecue decided that these Flintstone-style ribs weren’t big enough, so in a bold move he made them better.  Durney purchases his ribs in three-bone sections, removes the middle bone then divides the hunks into two.  Once he’s done this, Durney rubs them with salt and pepper, and smokes them for up to 14 hours before he finally decides that they’re ready to be served up to customers.

Hometown Barbecue

People waiting in line to get their fix of barbecue at Hometown

While eating a whole beef rib isn’t easy, Hometown Barbecue makes it even harder.  If you can make it through an entire rib, you’ll most likely have trouble finding room in your stomach for anything else.  If you end up giving up before you finish, don’t worry, because you’ll be sure to have some great leftovers.

Located on the water in Red Hook, Hometown was originally supposed to open in late 2012.  Yet at the tail end of Van Brunt Street, it was hit hard by Hurricane Sandy.  Yet when his barbecue spot was flooded, Durney didn’t give up.  He and his business partner drained the flood waters, made repairs and finally opened a year later.  Defiantly fighting the elements, Hometown is still in its original waterfront location, almost daring another hurricane to try and erase it.

Not surprisingly, the story of Hometown has caught the eye of food nuts in Brooklyn and beyond.  New York food blog Serious Eats has written several articles about the spot.  According to the writers, the best thing to eat there is hands-down the beef rib.  $22 a pound, the ridiculously tender meat is barely held together by a large bone.  The rich meat eats like a tender steak as opposed to a stew meat, serving as a shining example for how beef ribs should be made.  Apart from such barbecue standards as sausage and brisket, Durney serves more off-beat barbecue dishes, such as pulled lamb belly or jerk chicken.  As a general rule, Durney does a great job at not over-smoking his meat, a major pitfall of pitmasters.

If there’s one fatal flaw of Hometown Barbecue, it’s its location.  Red Hook is naturally a hike; most spots (and Hometown is no exception) are far, far away from any subway stop, and in the case of Hometown, that stop is on the notoriously ill-reputed G line.  Yet making the trip is well worth it, as evidenced by the generous (and delicious portions) and the fun atmosphere of the massive spot, a campy honky-tonk place that’s able to keep its charm without feeling like an impersonal generic “barbecue theme park”.  If you ever do find yourself in Red Hook, however, then it’s definitely worth a visit.


Beer Bratwurst

With Oktoberfest upon us, it’s time to cook some classic German recipes.  There’s no Oktoberfest beer bratwurst with onionswithout bratwurst.  I recently came across an article that features a recipe for bratwurst cooked in a beer-based marinade, the perfect thing to put on your grill for the last months of the year where outdoor cooking is possible.


4 cans of beer – For this, don’t choose a light beer; dark beers tend to be much better.

1 large onion, diced

10 bratwurst

2 teaspoons red pepper flakes

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon ground black pepper


1. Preheat an outdoor grill for medium-high heat.  Lightly oil the grate when it gets hot.

2. Combine the beer and onions in a large pot, and bring it to a boil.  Submerge the bratwurst in the beer and add the red pepper flakes, garlic powder, salt and pepper.

3. Reduce heat to medium and cook another 10 to 12 minutes.  Remove the bratwurst from the beer mixutre, reduce heat to low and continue to cook the onions.

4. Cook the bratwurst for 10 minutes, turning once every several minutes.  Serve beer onions as a topping or a side.


New York’s Muslim Jewish Deli

David's Brisket House pastrami

David’s Brisket House, some of the best pastrami in Brooklyn

Since they were first developed in the latter half of the 19th century, New York City’s Jewish delis have become just as New York as pizza, bagels and street hot dogs.  In Manhattan, names such as Katz’s, 2nd Avenue Deli and Carnegie Deli have become New York institutions.  Yet across the East River, in Brooklyn’s Bedford-Stuyvesant neighborhood, lies one of the most intriguing of New York City’s Jewish delis: David’s Brisket House.  It’s a fairly nondescript little spot, with nothing but a few tables and chairs, yet what makes it unique is that it’s New York City’s only Jewish deli run by Muslims.

Originally founded by Jewish immigrants from Yemen and Russia in the earlier half of the 20th century, David’s became a Muslim-owned institution after it was passed down to a Yemeni Muslim partner in the 1980s.  The new owner inherited the nickname “David”, and turned the small deli into a family business, which they turned into a completely unique New York City business: a Jewish deli, run by Muslims.  With some of the best pastrami in Brooklyn and some of the most tender brisket to be found in New York City, the owners of David’s Brisket House have been able to turn their deli into a rip-roaring success, and even opened a second location in the Brooklyn neighborhood of Bay Ridge.

Although much of the food served at Jewish delis can be traced to Kosher foods prepared in Eastern Europe, the Jewish deli itself has its origins in New York City.  In the 1840s and 1850s, German immigrants in New York began opening “delicatessens”, which served traditional German dishes.  The delicatessens founded by Catholic and Protestant immigrants tended to feature plenty of pork on their menus, while those founded by German Jews were Kosher.  When Jewish immigrants from Eastern Europe arrived in New York City in the late 19th and early 20th centuries, they gravitated to these Kosher delicatessens, adding their own foods such as pastrami and kreplach in the process.  And thus a unique New York tradition was born.

If you’d like to learn more about David’s Brisket House, click here:

Cooking Homemade Pasta

You can always get pasta pre-made at the store, and usually it isn’t half bad.  But what if you want to make it yourself?  Thankfully, it doesn’t require any special ingredients or equipment to make, and the results tend to be quite tasty.  I recently came across an article with the necessary steps to create your own pasta, listed here:

1. Start your dough

Wendy Ingorvaia flour bowl

When it comes to ingredients, all you need for egg pasta is flour, salt, eggs and olive oil.  Start by whisking together 2 cups of flour and ½ teaspoon of salt in a large bowl.  Make a well in the center of the flour, and add three large eggs and one tablespoon of extra virgin olive oil.  If you want to add some extra flavors to your pasta, then you should mix them in with the flour and salt before you add the eggs.

2. Whisk & knead the dough

Wendy Ingorvaia whisk

Whisk the eggs and oil in a fork, slowly incorporating some of the flour from around the edges as you go.  Once the dough becomes too thick to whisk with a fork, then turn the dough out onto a clean work surface, along with any leftover flour from the bowl.  Knead the dough and remaining flour until you have a smooth, stiff ball of dough.

3. Let the dough rest

Wendy Ingorvaia resting dough

Wrap the dough loosely with plastic, and let it rest at room temperature for 30 minutes.  If necessary, you can also store the dough in a refrigerator for up to a day.

4. Divide the dough

Wendy Ingorvaia divide

Once you’re ready to make your pasta, then divide the dough into four smaller portions.  Work with one portion at a time.  To prevent the other portions of dough from drying out, cover them with plastic until you’re ready to tackle them.

5. Roll the dough

Wendy Ingorvaia roll the dough

Generously dust the dough with flour before you flatten it into a rectangular shape with your hands.  Once you’ve flattened it, start to roll the dough into a long, thin sheet, dusting with flour on both sides as you progress.  Roll the pasta as thin as possible, keeping in mind that it will plump considerably when cooked.

6. Slice noodles

Wendy Ingorvaia slice noodles

Once again, generously dust the pasta with flour, and then fold it into a wide, flat roll.  Folding a pasta into a flat roll instead of simply rolling it up into a tube will help prevent it from being squashed as it’s cut.  Once you’ve rolled it, use a sharp knife to cut the pasta into strips.

7. Loosen the noodles

Wendy Ingorvaia loosen noodles

Shake the cut pasta strands into a loose pile and dust it with flour.  At this point, the pasta can be dropped into boiling water to cook, or can also be piled onto a baking sheet into single portions and frozen.  If you’re freezing your pasta, then transfer the individual frozen pasta nests to an air-tight freezer bag for storage.  To dry this frozen pasta, hang the strands through a hanger over a clothes drying rack, or over the back of a chair in a cool, dry place.  Once the pasta’s dry and brittle, it can be stored in an air-tight container.

8. Cook the pasta

Wendy Ingorvaia cook the pasta

Keep in mind that fresh or fresh-frozen pasta cooks much faster than dried pasta.  A quick three- or four-minute boil in lightly salted water is all that’s needed for a plateful of homemade pasta.