Roasted red pepper and tomato soup with a parmesan crisp.

Soup Recipe:

- Roast chunks of 2 red peppers and 2 boxes of cherry tomatoes with 3 cloves of garlic in a little olive oil until soft and a little charred. Transfer to large pot.

- Add veg stock - the amount you add depends on how thick you want the soup, so start with a small amount and add what you need.

- Add herbs (i used dried basil and oregano) Bring to boil, then reduce heat and simmer for 10 mins.

- With a hand blender, pulse the mixture until smooth. Add more water/veg stock if needed. 

- Add salt and pepper to taste, then simmer for another 10 mins. You’re then ready to serve!

Parmesan crisp Recipe:

- Pre-heat oven to 400 degrees F. On silicone or parchment paper on top of a baking sheet, finely grate heaped piles of Parmesan cheese with enough space between the piles so the cheese can spread out (about 1/2 inch between them).

- Pat down the piles of cheese slightly with the back of a spoon.

- Place baking sheet in over and cook cheese for 3-5 mins or until golden brown.

- Let cheese cool and remove from baking sheet.

- Sit on top of soup and serve!

Roasted red pepper and tomato soup with a parmesan crisp.

Soup Recipe:

- Roast chunks of 2 red peppers and 2 boxes of cherry tomatoes with 3 cloves of garlic in a little olive oil until soft and a little charred. Transfer to large pot.

- Add veg stock - the amount you add depends on how thick you want the soup, so start with a small amount and add what you need.

- Add herbs (i used dried basil and oregano) Bring to boil, then reduce heat and simmer for 10 mins.

- With a hand blender, pulse the mixture until smooth. Add more water/veg stock if needed.

- Add salt and pepper to taste, then simmer for another 10 mins. You’re then ready to serve!

Parmesan crisp Recipe:

- Pre-heat oven to 400 degrees F. On silicone or parchment paper on top of a baking sheet, finely grate heaped piles of Parmesan cheese with enough space between the piles so the cheese can spread out (about 1/2 inch between them).

- Pat down the piles of cheese slightly with the back of a spoon.

- Place baking sheet in over and cook cheese for 3-5 mins or until golden brown.

- Let cheese cool and remove from baking sheet.

- Sit on top of soup and serve!

It’s been a long time coming, but I finally made it to Rosemary’s. After a brief, erm 50 minute wait on a Monday night we were led to our table. Thankfully it wasn’t one of the cramped, all-too-common-in NYC tables, but one by the window overlooking the restaurant. The wine arrived, and my friend and I both commented that it tasted like a cheap red (and we’re no wine experts, but you just know!) so for $10 a glass we were a little disappointed. On to the food, the rosemary focaccia was delish. But the stand out dish was the preserved lemon and pickled chili linguine  Just the right amount of spicy, acidity and fragrance. In saying that, I wouldn’t rush back - especially with the long wait times, but the restaurant is cute and the food definitely isn’t bad so I’d say go, check it off your list and then if you’re in the mood for Italian in the west village jump around the corner to the highly underrated Piadina.

It’s been a long time coming, but I finally made it to Rosemary’s. After a brief, erm 50 minute wait on a Monday night we were led to our table. Thankfully it wasn’t one of the cramped, all-too-common-in NYC tables, but one by the window overlooking the restaurant. The wine arrived, and my friend and I both commented that it tasted like a cheap red (and we’re no wine experts, but you just know!) so for $10 a glass we were a little disappointed. On to the food, the rosemary focaccia was delish. But the stand out dish was the preserved lemon and pickled chili linguine  Just the right amount of spicy, acidity and fragrance. In saying that, I wouldn’t rush back - especially with the long wait times, but the restaurant is cute and the food definitely isn’t bad so I’d say go, check it off your list and then if you’re in the mood for Italian in the west village jump around the corner to the highly underrated Piadina.

I am SO looking forward to Thanksgiving dinner here. Sons of Essex has long been on my list (my boyfriend has worked there for months but I still haven’t eaten there). The Thanksgiving menu looks great, and the unlimited pumpkin spiced mimosas are definitely an added treat! Gobble, gobble! :-)

I am SO looking forward to Thanksgiving dinner here. Sons of Essex has long been on my list (my boyfriend has worked there for months but I still haven’t eaten there). The Thanksgiving menu looks great, and the unlimited pumpkin spiced mimosas are definitely an added treat! Gobble, gobble! :-)

Sunday supper! Spicy quinoa, pineapple, avocado and shrimp. Simply delicious!

Sunday supper! Spicy quinoa, pineapple, avocado and shrimp. Simply delicious!

Eat Downtown

I’ve always loved eating out downtown. For me it has offered up delicious diversity on a budget. And now, more than ever we need to support our local businesses affected by Sandy. It’s time to get up and eat out, downtown…

http://blogs.villagevoice.com/forkintheroad/2012/11/100_reasons_eat_drink_downtown.php

All week I’ve been craving this. So this morning I finally gave in to the buttery, salty, crunchy, fluffy goodness that is the pretzel croissant from The City Bakery on W18th st. Can’t beat it!

All week I’ve been craving this. So this morning I finally gave in to the buttery, salty, crunchy, fluffy goodness that is the pretzel croissant from The City Bakery on W18th st. Can’t beat it!

The Nook at Red Rooster Harlem

They just re-released the menu for The Nook, which is a more casual corner of the popular Harlem soul food restaurant. The eclectic menu has a few stand outs to me…the roti wrap (anything with dal is a winner to me!) to start and the “A’ Train Special cookie to finish (curry-spiced oatmeal-blueberry with a cream cheese filling - YUM). MUST GO! Check out the menu below. I challenge your stomach not to rumble while you read it…..http://images.nymag.com/images/2/daily/2012/10/15-nook-menu.pdf