Comforting Dishes on a Cold Day

It's snowing here in NY as well as in other areas around the country. On a day like today, all I feel like doing is cooking up a homemade meal and indulging in comfort food. But comfort food doesn't have to be rich and unhealthy.

Enjoy these three dishes that Dan and I make often. He's mastered the meatloaf while I love making the sides.

Dan's Turkey Meatloaf - Over the years, Dan has become an expert in making burgers and meatloaf. His recipe below comes from his mom, but he's borrowed and changed some things along the way. My favorite thing about it is how moist and flavorful it is. I love that he chops pieces of fresh pepper and onions and mixes them with the meat, making a traditional meatloaf feel more exciting. It's a relatively low-maintenance dish and prep time is very short.

Ingredients (serves 2-3)
1 - 1.5 lbs of ground turkey
1 egg
1 cup of breadcrumbs - or 1.5 generous handfuls. You be the judge of how much to put in by feeling the consistency of the breadcrumbs and the meat. If it feels doughy, you're right on, however, if it still feels like raw meat, put more breadcrumbs in.
2-3 cloves of garlic, pressed or chopped
1 small onion, diced
1 green pepper, diced
2 tbs of ketchup
1 tbs of Worcestershire sauce
A sprinkling of dried rosemary
Oil to gently grease the surface of the pan
Salt and pepper to taste

Directions:
Pre-heat oven to 375 degrees.

In a large bowl, combine all ingredients and incorporate them with your hands. Form into a loaf-like shape and place on a lightly oiled pan with holes and a drip pan underneath. Sprinkle the loaf with the dried rosemary or your favorite dried spice. Bake for 45 minutes to 1 hour or until the top is golden brown.

Another way to test if the meatloaf is ready is by stabbing it with a knife, pressing it and seeing if it bubbles on top. If it does, it's ready. You can also cut a small piece out of it and try it.

Grilled Veggie Skewers and Veggie Cous-Cous - I wanted to make healthful sides with the turkey meatloaf. Veggie skewers and cous-cous were my choices and they complimented the meatloaf well. The grilled veggies provided earthy flavor while the cous-cous was a good pasta substitute.

Grilled Veggie Skewers (Serves 2-3)

Ingredients: (The below are just my favorites - you can use whichever veggies you like)
1 large sweet potato, cut into 1 inch cubes
1 large onion, cut into 1 inch pieces
1 - 2 small zucchinis, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
5 baby portobello mushrooms, quartered
A drizzle of olive oil
Salt and pepper to taste
Italian spice mix or the spice mix of your choice
5-6 wooden skewers

Directions:
Dip the skewers into lukewarm water and soak for a few minutes (about 5- 10 minutes). Pre-heat a grillpan or a panini press.

Skewer all the veggies on soaked wooden skewers. You might want to cook the sweet potatoes before doing this--it'll make your lives a lot easier. Drizzle with olive oil and season with salt, pepper and any other favorite spices. Grill for about 10 minutes or until the veggies have nice char marks. Let cool for about 5 minutes and serve.

Veggie Cous-Cous (Serves 2-3)

Ingredients:
1 cup of instant whole-wheat cous-cous
1/4 onion, diced
1/4 green pepper, diced
1/2 mango, diced
2 tbs of butter
Salt and pepper to taste

Directions:
Cook the cous-cous according to the directions on the box. When removed from heat, add all the veggies and the mango. Season with salt and pepper. You can serve this warm or at room temperature.

Enjoy your comfort dishes!

Bacaro - A Touch of Venice

Bacaro - 136 Division Street, New York, NY 10002
212.941.5060
F Train to East Broadway
www.bacaronyc.com

I wanted to go to Bacaro ever since I saw it featured on Mike Colameco's food show on PBS. Besides being an inviting and comforting place, the food seemed simple and fantastic. I just had to experience it for myself, as Kimberly and I schlepped over there last weekend--but it was so worth it!

Atmosphere:
Even before you walk into Bacaro, you could tell that it's something special. There's no sign on the outside, peaking your curiosity. Once you step inside, the mystique doesn't wither. You're confronted by a large, antique chandelier, a small bar area and a handful of cozy tables. Simple white candles line the upstairs room and the staircase leading to the cellar.

The downstairs is even more intriguing and it feels like you've stepped into a private supper club. The tables range in size, and each one is set with a gothic candelabra as its centerpiece. The impressively stocked wine cellar can be found in the front of the room, its contents taunting you to order a potent elixir with your meal.

Overall, Bacaro is a place that can be romantic or enjoyed with a small group of friends. Casual and comfortable are the key words here.

Food:
As simple as the food is, boring it is not. Kimberly and I chose the sharing route, as we ordered a couple of appetizers so we could try a bit of everything. Some of our choices included:

Stuffed Zucchini Blossoms - Oh how I wanted to try these! Their skin was fabulously crispy while the inside was soft and luxurious, filled with fresh ricotta cheese. The cheese was the best part, a sort of sweet surprise, which was not unlike the filling of a decadent truffle.

Stuffed Artichoke - Although this was a basic dish, it looked fancy. Shaped like a beautiful sunflower, the artichoke's outer layers were charred and crispy while its nucleus boasted a buttery bread crumb and herb stuffing. I loved both components and ate the entire thing, including the leaves. I know that some people scrape the leaves with their teeth but I just devoured them whole. Yum!

Crostini Platter of the Day - Another impressive plate, this one was quite large. I loved that it featured an offering of plump, red grapes alongside the crostini and three dips. The dips included an olive tapenade (good but a bit salty), a baccala or cod spread (refreshing and lemony) and a mushroom mixture (earthy and hearty). My favorite spread was the baccala because it was so unique--its taste was lovely and there was no unwanted fishiness.

Spicy Fried Meatballs - These were bite-sized meatballs with a curious kick. I liked them very much and was especially keen on their size--a tad bigger and the spice would've overpowered them. The meat that was used in them was also of good quality.

Panna Cotta with Dried Cherries - Because we ordered appetizer portions, we had room for dessert. The panna cotta was like a crafty magic trick--it felt light and smooth going down but it was deceivingly rich. The luscious cream, fresh ricotta and the sweet compote definitely satisfied our sweet craving.

Wine - We ordered a light, white wine from the Veneto. The flavor was sweet, fragrant and definitely worth the price. For a $16 carafe, we were each able to pour ourselves 2 full glasses.

Service and Cost:
Our waiter was friendly; he had good recommendations and was unobtrusive. Like everyone else at Bacaro, he had personality and flair, which I dig. Even when the restaurant got busy, our service didn't suffer.

It's astonishing how affordable Bacaro is--I guess that's why it's still considered a hidden treasure. Appetizers range between $9 - $14 and entrees top out at $18. Our entire bill was about $65 for 4 appetizers, 1 carafe of wine and dessert.

3 Mmmms

Bistro 33 - Wine Wednesdays

I mentioned that Bistro 33 re-opened last week with a new winter menu and some interesting specials. Wine Wednesday is one of those specials, which offers a free second glass of wine with dinner. The wine selection is attractive and includes:

Muga Rioja Blanca - Haro, Spain
Maschio Brut Prosecco - Campegine, Italy
Onix Classic Priorat Carinena/Granache - Priorato, Spain
Illahe Pinot Noir - Willamette Valley, Oregon

Bistro 33 also suggests cheeses that create a lovely pairing with the wine:

Spanish Manchego, Stilton Blue Cheese, Cave Aged Gruyere or a French Mimolette

Enjoy Wine Wednesdays--they sound like fun!

Bistro 33 - 19-33 Ditmars Blvd, Astoria NY 11105
718.721.1933
N/W Train to Ditmars Blvd (last stop)
www.lilbistro33.com

Zlata Praha - A Very Filling Lunch

Zlata Praha - 28-48 31st Street, Astoria, NY 11102
718.721.6422
N/W Train to 30th Avenue
www.zlatapraha.cc

Zlata Praha is one of my favorite restaurants in Astoria because it serves Czech and Slovak cuisine--the food that I was raised on. My family and I go there on occasion, and this weekend we met there for a casual lunch. It was very filling and as delicious as always. Although it's not as good as Koliba, Zlata Praha definitely holds its own.

Atmosphere:
To my family and me, the atmosphere at Zlata Praha is nostalgic and endearing. Pictures of Czech and Slovak folk art deck the walls and there's even an oversized portrait of famous Czech singer, Karel Gott. They used to play Czech and Slovak music but this changed, as we were surprised to hear American classic rock and oldies. There's a front of the house bar, at which you could sit for a casual meal and a frothy beer, as well as a spacious dining room for a more formal sit-down. They even host larger parties, and you could shut this place down if you're throwing a big shindig.

Food:
The style of food here is typical Eastern European--lots of sauces, meat and dumplings. I absolutely love this type of cuisine, but be aware that a regular portion can make you extremely full. Since we ate here on a Saturday, we couldn't take advantage of their $6.95 lunch special but the value was still great. Here's what we devoured:

Beef Soup - Since it was cold outside, I was looking forward to a warm, hearty soup. I wasn't impressed with Zlata's version--it was too thin and did not seem homemade. The worst part about it was that the peas were half raw and there was no sign of beef anywhere in this s0- called "beef soup."

Szegedin Goulash - Mmmm...this is one of my favorite dishes from my culture but it happens to originate from Hungary. The portion was huge and my plate was packed with tender pork goulash, sauerkraut and soft knedlik or dumplings. The whole thing worked well together and it was lovely to dip the plump pieces of knedlik into the meaty goulash. There was a sprinkling of fresh parsley on top, which gave the whole concoction freshness.

Other Dishes - My brother Peter and his girlfriend Fiana both ordered the beef roast with mushroom sauce. They enjoyed it and the portion was generous, paired with a side of knedlik. I didn't try it, but like my dish, it looked rich and filling.

My mom ordered the chicken paprikash, which looked like the biggest portion yet. The chicken came smothered in a red paprika and sour cream sauce and it was served whole instead of a cubed version, which my mom usually prepares.

Dessert was also had but I had to skip it. My family ordered two fruit crepes, which were as delicate as tissue paper and topped with whipped cream and fresh chocolate sauce. I heard no complaints and even though I didn't have them this time, I've tried them before and they're yummy. I think that they're a lot lighter than the crepes in Greek restaurants.

Service and Cost:
There's one lonely waiter in the entire place, which is unfair. For this reason, we found the service inconsistent and slow. We sat in the restaurant for about three hours, which didn't bother us, as we were looking forward to spending time together. However, if we had other plans, we'd be furious.

Zlata Praha offers great value. Appetizers range between $3.95 -$6.95 and entrees are in the $10 - $15 neighborhood--and as I've described, they're huge! We also had a coupon from restaurant.com, which saved us about $25 off of our entire check. Check it out here.

2 Mmmms

The Decadence of a Nutella Pizza

The idea for this dessert originated from an annual work event called Cookie Day, which is a dessert competition not only limited to cookies. I wanted to do something different that would set me apart and possibly help me win the "non-traditional dessert" award. Unfortunately, the competition was so fierce that my nutella pizza didn't stand a chance. But despite being outdone by other desserts, my nutella pizza was still a yummy and unique treat. Here's how to make it:

Nutella Pizza (serves 8)

Ingredients:
1 lb of regular white pizza dough (I usually buy it at Trader Joe's for $.99)
1 jar of Nutella (you won't need to use the whole thing)
A couple of handfuls of chocolate chips (you can use milk or dark chocolate, whatever you prefer)
A couple of handfuls of mini marshmallows
A couple of handfuls of dried cranberries
A handful of sugar
A couple of dashes of ground cinnamon
A handful of all purpose flour
2 tbs of unsalted butter, melted
Other decorative sweets of your choice

Directions:
Preheat oven to 425 degrees. Roll out the dough into a large circle. Make sure to flour the dough and your rolling pin generously so that it doesn't stick to the surface or to the rolling pin. Brush dough with melted butter and then sprinkle with sugar and cinnamon. Bake dough for 15 minutes or until slightly golden. Make sure to keep an eye on it because it has a tendency to burn quickly.

Once out of the oven, let cool for about 10 minutes. Then spread Nutella over the dough, leaving a 1 inch border around the outside so that it resembles a pizza pie. Top with marshmallows, chocolate chips, dried cranberries and other toppings of your choice. You can top the pizza as sparsely or as generously as you like. Place into the oven for another 3-5 minutes or until the marshmallows are nice and melted.

This dessert is best enjoyed when fresh out of the oven. Bon appetit!

Mardi Gras - Food with Personality

Mardi Gras - 70-20 Austin Street, Forest Hills 11375

718.261.8555

E/F/G/R/V Train to Forest Hills/71st Avenue
www.mardigrasnyc.com

Last weekend Dan and I ventured to Forest Hills where we visited friends, Carrie and Neil. They were eager to show us around, and we ended up on the well-known Austin Street, eating at Mardi Gras restaurant. The food was packed with zing and personality, showcasing the colorful flavors of Cajun cuisine.

Atmosphere

Like its name suggests, there's nothing serious or formal about Mardi Gras. It's all about color, personality and a lot of fun. The space is extensive and boasts two levels--the downstairs features a large bar while the upstairs holds prime table real estate. It's more desirable to sit upstairs, as it's a lot warmer and the overall vibe is more boisterous. Although we went to Mardi Gras in the evening for dinner, I could see this place being conducive to watching sports games such as football--especially at the downstairs bar.

Food:

Since I have an affinity for Cajun-style cooking, I enjoyed the food very much. It wasn't too spicy and it had great flavor. The portions were extremely generous and if I wasn't as ravenous as I was that evening, I probably would've taken half of my portion home. Here's a sampling of our dinner:

Coconut Shrimp - This was our appetizer and it was absolutely gargantuan. Four jumbo shrimp, fried and dipped in coconut honey--how could it get better? But the decadence didn't stop there. The shrimp were surrounded by a soft, yummy mound of sweet potatoes, while the whole thing floated in coconut honey sauce. It was a delight to dip the shrimp into the honey--I've never tried that pairing before and I found it complimentary.

Catfish Platter - The number one thing that attracted me to this dish were the hush puppies (aka fried cornbread). I adore this side and thought it would go well with the catfish. Both were fantastic and the fish was perfectly cooked and blackened. Another tasty aspect of this already rich plate was the Cajun hash, which had green onions and smoky bits of ham. It was incredibly tasty and a step up from your ordinary homestyle potatoes.

Cajun Fried Chicken - Fried food is Dan's weakness and he just had to have this. Unfortunately, he was disappointed with the batter in which the bird was fried. I tried it too and liked it very much, especially because it was slightly sweet. Dan on the other hand didn't agree and took all the skin off, eating only the juicy meat. It was sad to see all that fried goodness go to waste.

Stuffed Bronzed Chicken - This was Carrie's entree and it also sounded good, as it was stuffed with spinach and mushrooms. I think this was the biggest portion yet because Carrie had a hard time finishing it and took most of it home. I didn't try it but Dan devoured one of Carrie's jumbo shrimp cooked in white wine sauce. Once again, it was rich, flavorful and delicious.

Sirloin Steak - Neil didn't hesitate for a second before choosing the steak--it's apparently his favorite. Topped with a garlic white wine sauce and sauteed onions, this was a manly dish. It looked juicy and we didn't hear any complaints from Neil, so we assumed that it lived up to expectations.

Service and Cost:

Our waiter was quite entertaining and especially when he recited a list of what felt like never ending daily specials in robotic monotone. He cracked a smile in the middle of his monologue, and we were glad because we had a hard time keeping a straight face. But all joking aside, he was knowledgeable about the menu and our food came out relatively quickly. Getting the check was seamless and overall, the service was solid.

Mardi Gras is moderately priced. Appetizers range between $5.95 - $14.95 and entrees are between $12.95 - $28.95. For our dinner, we shelled out about $30 per person before tip.

2.5 Mmmms