RoobiFood

It’s probably safe to say that everyone agrees one of the best things about summer is the abundance of gorgeous fruits and vegetables we find at our neighborhood groceries, fruit stands and farmers markets that ultimately end up in our kitchen sinks. Bright and beautiful in color, juicy-delicious, bursting with flavor, it’s fruits and veggies that get all the attention during these warm-weather months. Imagine the food pyramid all fruits and vegetables except for the tiniest triangle at the top where in summer, every other food group fits.

With a bushel’s worth of fresh goodies thanks to a) my friend’s vegetable share that came home with my last week due to her being out of town, b) a mint plant that sits on my fire escape and grows ferociously…ah, what to do with so much mint? and c) my seasonal obsession with watermelon, I’ve come up with three summertime recipes to share with you. I hope you like…

Summer Salad

No real measurements are required for this one. Start with a base of arugula or baby mixed greens and top with the following: 1 cob fresh corn (steamed, kernels cut from cob), a handful of pickled beet slices cut into quarters, a handful of garden cherry tomatoes (multi-colored are best!). Sprinkle with toasted pecans, chopped.

Form two 2 1/2″ Goat cheese medallions. Beat one egg with a splash of milk. Coat medallions in egg mixture then cover in breadcrumb/flour mixture (about 1/2 c seasoned bread crumbs and 1 T flour).  In a frying pan, heat 1 T extra virgin olive oil. Brown medallions until golden.

Top salad with warm Goat cheese medallions and drizzle with a favorite Balsamic Vinaigrette.

Basil-Mint Pesto

1 c (packed) fresh mint leaves

1 c (packed) fresh basil leaves

1/4 c walnuts

1 clove garlic

1/2 t salt

1/4 t pepper

1/3 c extra virgin olive oil

1/2 c fresh Parmesan cheese, grated

1/4 c boiling hot pasta water (*if cooking pasta)

In food processor, pulse leaves, walnuts, garlic, salt and pepper until finely chopped. Add oil gradually until smooth. Add pasta water. (If not cooking pasta, increase oil as needed). Stir in grated Parmesan.

Watermelon Chiller

1 1/2 c watermelon chunks

juice of 1 lime

8 – 10 large mint leaves

4 ice cubes

2 T raw sugar

Blend all ingredients until smooth (until watermelon is liquefied).

Garnish with mint leaf. Enjoy!

With the bad rap carbs have gotten over the recent years—that they are nothing more than empty calories that make us pack on the pounds—one might think a name like Big Booty Bread Co. would turn passers-by in the other direction. But with the soft, sweet aroma of fresh baked bread that wafts through Big Booty’s open door on West 23rd Street, even the most health-conscious can be lured in. Once inside, facing the window of golden buns, crumbly scones, and buttery croissants, amongst a bevy of other sweet and savory baked goods, the silent voice asks, “Would it be so bad if I got one of everything?” With a selection of specialties you won’t find in just any bakery, like cornmeal pancakes, flan custard and handmade, oven-baked empanadas, the Latin American influence is clear. Whether your craving is for something sweet or something savory, Big Booty’s got you covered. Cheese Rocks, are one of the favorite non-dessert treats, sort of a cross between a scone and a biscuit that actually resemble a rock of bread with bits of cheese in the dough.

On the opposite side of the spectrum is the ooey-gooey, sinfully sweet Dulce de Leche Napoleon. And though cupcakes aren’t really their shtick, Big Booty’s are known to be quite good, among them, the classic Red Velvet, with a smooth, creamy, and not too sweet cream cheese frosting, and a heavenly Dulce de Leche cupcake. If you’re still not tempted, they also bake up fresh meringue, giant-sized chocolate chip cookies and their signature Booty Buns, sugar topped sweet rolls with fillings like Nutella, Guava and Strawberry. If you’re wanting something more substantial, say a sandwich rather than a cinnamon bun for lunch, the chalkboard menu behind the counter lists a selection of sandwiches like mozzarella and tomato with basil vinegar, tuna salad and smoked turkey and avocado as well as hot-pressed sandwiches like grilled cheese and PB&J. In addition you’ll find coffee drinks, fruit smoothies, and a list of savory and sweet breads available by the loaf.

At the back there are a few tables to sit down at, but be warned: lingering too long in the pleasant air is a test of willpower that might have you at the counter a second time before leaving. Carbs, schmarbs! We should be able to treat ourselves every once in a while, right? So if you’re in the neighborhood, keep your eyes peeled for the man with the big booty in the window, the bakery’s catchy logo. And if you miss that, the t-shirts saying I Heart Big Booty will certainly catch your eye.

Big Booty Bread Co. 261 West 23rd Street

When I talk to people back home who have visited New York, they always tell me how good the pizza was. As if we’re the only ones in the country who know how to make a good pizza! I doubt that, but can say I know people go crazy over it—even so much as to take a whole one on the plane home with them. I wonder about a pizza at the security checkpoint…

In my years of living here I have definitely tried a good number of pizza places, on a hunt for the best one. It would seem that no matter where you go, a slice would be a slice. It’s dough, sauce and cheese, right? Well yes, that is usually the case, but like variation between one apple pie and another, ingredients, as most of us know can make a significant difference.

That said, most of the pizza shops in and around the city have a fairly basic cheese slice and a lot of them are similar enough to one another that they all fit in the same general bracket of tastiness. For a slice that beats all of these plain-Janes, you must try Brick Oven Pizza 33 for a slice of their Margherita pizza. It is by far, the best slice I have ever tasted. I first found the Chelsea location a few years back. Upon noticing the blue awning and open storefront with tables and chairs I realized it was a place I’d never been. After a slice I was hooked. I ordered a second on the spot and rarely do I visit nowadays and leave having only one.

I happened to be in the vicinity of the Sixth Avenue and 14^th Street location earlier today and stopped in just to be sure I’d be confident in calling Brick Oven 33’s pizza “Hands Down, the Best!” but in truth it was a feeble excuse for the much-desired indulgence. There are of course the classics like pepperoni and mushroom and some specialty pizzas like radicchio and shrimp and one topped with salad. Call me boring, but I needn’t go further than the Margherita—the Red, White and Green. First, the crust—wafer thin and baked so lightly it stays pale with only slightest hint of golden; substantial enough to hold the toppings but thin and crispy, and certainly a nice change from the heavy, bready type of dough that spells carbs with a capital C. The sauce is bright, orange-red, and looks like no more than finely crushed tomato, with a touch of garlic perhaps. Melted on top are medallions of fresh mozzarella with just a hint of saltiness to compliment the slightly sweet sauce, and the final touch, gorgeous green fresh basil leaves thrown on just as the pizza exits the brick oven.

For being just another pizza place, casual and friendly, nothing fancy, Brick Oven Pizza 33 serves a Margherita slice that is definitely gourmet and might even be perfection in pizza. Take my word—give it a try. And I dare you to just have one.

268 23rd Street (near 8th Avenue); 527 Sixth Avenue (at corner of 14th Street); 489 Third Avenue (between 33rd and 34th Streets)

Living in New York City where everything is so unavoidably expensive, who doesn’t love a bargain? So if walking into a ‘no frills’ warehouse-style discount liquor store means scoring a great bottle of wine on the cheap, why not? Sure, I venture in one every now and then, but to me, there’s something about the rustic quality of wine that makes buying a bottle under bright fluorescent lights feel slightly amiss. Luckily there are plenty of boutique wine shops dotting the map here in Manhattan; the kind with that dark, cozy wine cellar feel.

Ninth Avenue Vintner is one such shop I happened to stumble upon last week. Even though it’s a subway ride away, it’s found a place on my list of favorites to visit. Located on Ninth Avenue between 46th and 47th streets, the shop is hard to miss, and trust me when I say it’s hard not to be tempted to walk inside, whether wine is on your shopping list or not.

The cement floor, exposed wood ceiling joists, dim pendant lighting, wooden cubby shelving that spans the walls, and a charming, old-school rolling ladder together create a warmth that makes you want to stay a while. With wines from all over the world, from both well-known and lesser-known vineyards, there is an endless selection to choose from. And if you don’t know where to start, check out the store’s Top 10 List that notes a handpicked selection of staff and customer favorites, each with a detailed description sure to titillate the senses. If after reading over that you’re still unsure, the friendly staff is more than willing to offer their expertise. The best part however? A bottle of wine here won’t break the bank. At least one fave on the list is under $15.

Once you’ve got the wine covered, step next door to Vintner Wine Market for a baguette and some cheese. With hundreds of varieties to choose from and a selection of gourmet pairings, from homemade quince paste to organic charcuterie, it’s quite possible to walk away with dinner! But…if you can stay a while, grab a seat at a table in the back and order from the shop’s list of over two hundred beers (or of course wine if you like) and its low-key menu of salads, sandwiches, cheese plates and…you guessed it—fondue. Cheese or chocolate!

For information on wine and cheese tastings visit the store’s website at vintnerwinemarketny.com and read through the Vintner Gazetteer at ninthavenuevintner.com

Ninth Avenue Vintner 669 Ninth Avenue NY, NY; Vintner Wine Market 671 Ninth Avenue NY, NY

Hello everyone. I’m Andrea. Like many who call New York City their home, one of my favorite things to do is explore in search of the next best thing, whether it’s a hip new café or a specialty shop that’s been around for years. Along with my interest in exploring, comes a passion for food and another passion for writing. So here’s my chance to do it all—find great food-related things in NYC and share them with you.

I spent the first eighteen years of my life in Florida and came to the New York a little over a decade ago to study design. Very quickly I fell in love with the culinary wonders of the city. Being one that started cooking with my parents beginning at age eight I was thrilled when I finally got to move into a dorm apartment that had a kitchen. I got into a habit of shopping at the best grocers (and spending too much of my work-study paychecks) so to make dinner for friends as often as possible. During my college life, eating out was kept to a minimum—and gosh that was hard with temptation on every block! Now that I’ve been living in the ‘real world’ for some time, I do often make it out to eat. And when I find a great place I can’t wait to tell everyone about it. So check back with me often—I hope to share some noteworthy finds.