Sunday, April 9, 2017

Recipe: Low Carb No Bake Cheesecake





Low Carb No Bake Cheesecake


Base:

1 cup walnuts
60g butter (1/2 stick)
1 tspn of pumpkin pie spice (or 1/4 tspn cinnamon, ginger, gloves and nutmeg)


Filling:

1.25 lbs / 550g Philadelphia cream cheese
1 cup baking Stevia or Xylitol
250g butter
1/2 cup water
1/2 cup half and half
1 serve of gelatine or agar agar
1 lemon
1/2 tspn vanilla essence


Method:



  • Recipe fills a 7 inch spring pan, for a 9 inch double the recipe
  • Heat the water and place in a wide flat bowl, sprinkle with the gelatine and leave to bloom while you make the base
  • For a vegetarian alternative use 1/2 pack of agar agar on the stove with the water
  • In a food processor pulse the nuts into course pieces, add the spices

  • Cut 60g (half a stick) of butter into small cubes and pulse into the nut / spice mix
  • Line the spring pan with paper and oil the sides
  • Fill the bottom of the pan with the nut base mix and set the pan asside

  • In a mixer cream the remaining butter and the sweetener; you want to use a measure for measure product like baking stevia or xylitol
  • If you must use coffee serves of sweetener use the equivalent of 16 cups of sugar - this is usually 8 packets 
  • Once the butter is creamed add the cream cheese and begin to whip on a low speed
  • Once the gelatine has bloomed add to the cream cheese mixture 
  • Add the half and half, vanilla and lemon juice
  • Once all the liquids are incorporated set to a medium speed and whip until the mixture grows in size by about 1/4
  • Pour into the spring pan and tap lightly to settle the mixture. Use a cake spatula to even out the top if desired
  • Cover and refrigerate overnight so that the gelatine firms
  • Run a knife around the edge of the pan and then open the spring lock, cut into pieces
  • Serve with whipped cream and nuts




Sunday, March 26, 2017

Review: Hill Country BBQ Market, Brooklyn New York

One of the best things about moving to Brooklyn has to be affordable living space so that we could have a guest room. This has lead to a regular queue of visitors from Australia wanting to experience the delights of the US. 


What more do you want out of a trip to the US than BBQ? Hill Country has become our stable meat fest for visitors. The Brooklyn venue has live music on Friday and Saturday nights and is conveniently located steps from the Jay St Metrotech Subway. 


We mostly stick to the combination meal of "Cue and 2" which is 2 Meats and 2 sides for $23USD  but there's plenty of add ons if you can stomach the load. The 2 sides does not include the Cornbread which comes included with the meal deal and served with honey butter. You can get another meat for an extra $4USD but even my food loving husband can't finish it.


Chopped Brisket and Spicy Hot Link with Coleslaw and Beans

In America baked beans are a BBQ food, which I find kind of weird coming from the Commonwealth, but it's delicious and includes chopped meat. Hmm. Notice the Brooklyn hipster Mason jars full of cheap beer.


Smoked Jalapeno Hot Link


Moist Brisket with Mustard







Chopped Pork Open Sandwich $10USD

If you can't face a whole meal I recommend their chopped BBQ sandwiches for $10. A smaller serve of meat with pickles, onions and a bun. No sides. 



I love the super casual Texas style eating here. Get a tray and see the meat man, he'll give you a card with a barcode for your order, work through the sides and drinks options like a cafeteria. Seat yourself and gorge. The music is great fun but it's also not jarring so you can easily have a conversation with guests and not worry about it. There's a casual bar and table service for drinks and you can even reserve a table for busy Friday nights using online services like Open Table. Highly recommended. 

Hill Country BBQ Market


http://hillcountry.com/nyc/menu/

345 Adams Street (on Willoughby Plaza)Brooklyn,
NY 11201

Casual Texas style BBQ in an urban setting

Saturday, January 28, 2017

New Orleans Culinary History Tour




We spent Halloween in New Orleans and while many go simply to party at Voodoo Festival and Bourbon St I was there to try the famous creole food. 


I found a highly rated culinary history tour and boy did it pay off. All the food shown was included on the tour, drinks had to be purchased, but it was still a bargain. 


We started at Tujague's restaurant, the oldest restaurant in the city circa 1856 which still has the original bar back and old school charm. The hey day might be long gone but it's well worth a stop for a drink especially if you are waiting out the lines at Cafe du Monde. 


We were given a braised beef and hot sauce dish, a little dry for me but a pretty sizeable portion for a walking tour so I figured we were in for a good start!


The tour guide Rose was a font of information and clearly a huge fan of New Orleans. She told us that she fell in love with the city and not only moved their for retirement but went to study it's history at college. This meant she had all sorts of pieces of knowledge about the founding of the city, each quarter, even the architecture of each building. 


We pottered around Jackson Square and she gave us a huge rundown on it's creation, the funding of the buildings and how each came to be residential and business. Today Jackson Square is still filled with artists and bohemians but the building is stocked to the brim with excellent restaurants plying morning after brunch food to die for. 


We were led into a Louisianna specialty shop filled with spices, Jambalaya mix and hot sauces and I thought this would be where we stopped but no! We were taken through into a secret courtyard where a small demonstration space was created. Many of their iconic items were on display and we were ready for our next bite. 


Red Beans and Rice seems to be a staple food of the area, eaten on it's own as a cheap dish or as a side for almost every other main one could think of. To appeal to a wider audience they started with a reasonably bland version but provided many of the seasonings and hot sauces  to add to the dish so we dialed ours up a lot! My favourite had to be the Slap Ya Mama seasoning which was tasty but also gave a little nod to the laid back humour of New Orleans - which as an Aussie resonates well!




 Then we wandered through some of the alleys that run off Jackson Square, it seems like every building in New Orleans has a story.

As an magnet for artists, pirates, thieves and plunderers there are plenty of stories to be told - many of them tall I'm sure. At Halloween though it's plenty of fun to be told stories of adventure regardless of their historical value.

We heard stories of books written, sailors being "Shanghaiied" into service, society madams and more.

Next it was off to Cafe la di Fina for some Italian treats; one of the delights of New Orleans is how ethnically mixed it is. French, Italian, British, American, Caribbean to name a few all blend in hedonous harmony and the food that comes out of it is truly excellent!
Here we got a number of treats, it would definitely make a good stop for those looking for some authentic food or just something sweet to appease some roudy kids



This sandwich was a fusion panini muffaletta. For those uninitiated the muffaletta is a unique New Orleans dish of pressed ham, olive salad and cheese often in a hollowed out Sicilian style crisp bun. It is perfect hangover food and as an olive obsessive I am a fan. This panini version forwent the stacked ham and went for a lighter pressed sandwich..



Afterwards it was time for sweets!


Nutella gelato, perfect in the muggy New Orleans weather. I'm a little suprised that more ice cream shops weren't around the city.


Ricotta canoli, which happens to be my husband's favourite. Very happy.


Afterwards we were off to the old dames of the New Orleans culinary tradition. Antoine's is a sprawling maze of connected buildings that make up one of the most famous restaurants in the area frequented by presidents and popes. 


It features no less than 14 dining rooms including a number of hidden private rooms for visiting celebrities. 


Even if you don't have Hollywood money to dine at Antoine's the front bar is well worth a stop for a soothing cocktail. It feels like something out of another era and is extremely affordable. You never know who you might meet!


Antoine's is particularly famous for its above ground"cellar" a 25000 bottle monstrosity crammed in the alley between two of the buildings that make up the complex. As a wine buff it was a shame we weren't allowed to tour it but given the price tag of some of the wine and the temperature controls it's not surprising. Again we got fascinating stories of the fate of their wine during Hurricane Katrina when the majority of the wine store was lost due to power failure affecting the temperature control. Antoine's is slowly rebuilding it's collecting spending  no less than $10,000 USD a week on high end wine.


For extra fun we stopped in the "Mystery Room" a large secret dining room used for serving alcohol during prohibition including a secret entrance off the ladies room!


Next we were off to the Rex Krewe room. Krewes are the private organisations that put on parades and balls for Mardi Gras season and the Rex group is one of the wealthiest and most fanciful. Memorabilia of Mardi Gras Kings and Queens line the room along with their bejewelled accessories. Fancy and very iconic!


We got to trial some of Antoine's Gumbo but I'll admit without all the additional spices to add this was a little bland for me. With the addition of okra which I find slimey this wasn't for me and I didn't end up finishing it.


Open courtyards and beer gardens are everywhere in New Orleans, much like they are from where I came from in Australia. Live music is everywhere along with cold beer and excellent drinking snacks.


Afterwards it was off to Cafe Remoulade which has a jaunty family friendly vibe and a long oyster bar for those who want to try local shellfish. 


Shrimp and turtle soup are next. As a fan of Victoriana I was very intrigued by Turtle Soup and this is one of the easiest markets to buy it in due to the proliferation of the local Snapping Turtle. This version is quite similar to gumbo and has a rich gravy to it. 


Next we went past Leah's Pralines where I picked up some butter / nut delights to take home to my team at work. Southern style pralines are rather like peanut brittle but where enough butter has been added to give it a soft creamy texture almost like cookie icing. My only critique would be that the use of soft toffee and pecans lacks the snap of nut brittles I so enjoy. Nonetheless it makes a great gift for co-workers.


Our last stop is Arnaud's where we tour a quaint English conservatory style dining room that reminds me of the old department store queens for ladies who lunch. 


We don't stop for food here but instead tour the Mardi Gras Museum upstairs in the restaurant which is a sight to be seen!

The mseum contains Mardi Gras artifacts all accumulated by Germaine Wells, the daughter of the original Arnaud. She was an ambitious socialite who seems to have been indulged by her friends and community. 

Intent on winning the most Mardi Gras crowns she reigned over 22 annual Mardi Gras Balls. While the costumes are amazing and the collection is worth a stop the pictures get increasingly bizarre over time. From debutante teen to middle aged woman the costumes and makeup scene being age appropriate long into the display. 

Worth a stop though particularly if you're in town for Mardi Gras. 

All in all the the food tour was excellent and well worth the cost. Due to the enthusiastic guide and long itinerary we actually ran a little over time and you wouldn't want to put another event back to back with the tour just in case. There was a reasonable amount of walking but it was all slow paced and flat, people with mobility issues would easily be able to enjoy.



New Orleans Culinary History Tour

https://noculinarytours.com/

Food and history walking tour, adults only recommended

Sunday, January 8, 2017

Review: Nana Ramen, Brooklyn



Well it's been snowing up a serious storm in NYC this week so we were happy to hear the latest chapter in the Brooklyn gentrification odyssey is an authentic ramen restaurant in Bed Stuy.



Nana Ramen lovingly blends authentic fresh noodles and tonkotsu broth with Brooklyn filament bulbs and hipster beards with great results and I'm pretty sure we'll be regulars from here on out.


Chicken Karaage $7USD 

This is an excellent rendition of a ramen house staple. The chicken is juicy and the batter is light and lacks any trace of oil. The pieces are well sized to really maximise on the delicious sesame karaage batter as well. Served simply with a spicy mayo sauce and lemon slice. The serving size is actually a little larger than pictured, we couldn't help ourselves on arrival and ate two pieces before we remembered to take photos. 


Agedashi Tofu $7USD 

I really liked the presentation of 4 squares each with traditional agedashi toppings on them (ginger and daikon, scallions, seaweed and katsuoboshi), you could easily combine on a single piece if that was more to your style. The coating was light and the frying didn't make the dish too heavy, the real star though is the broth which is a fantastic sweet soy broth. My only wish is that this had been silken tofu rather than cotton tofu but well ... you can't have everything for $7 in the back streets of Brooklyn!


Spicy Miso Ramen $13USD

Built on a tonkotsu base with thinner style noodles this dish comes with egg, scallion corn and chashu pork. The spicy mix is interesting and deviates slightly from a traditional Japanese mix but is nonetheless delicious particularly with the creamy tonkotsu. The chashu is particularly excellent tightly rolled and well seasoned. 


Black Tonkotsu $13USD

Black garlic oil tonkotsu is an unusual ramen to appear on menus particularly in the US so I was very intrigued and boy did they deliver. Thick fresh chewy noodles are in a super creamy tonkotsu broth topped with a healthy splash of roasted garlic oil. I ordered mine with extra egg and fresh bamboo shoots. This was the perfect dose of warm soup belly in the NY winter weather. My only complaint is that the bowl could have used more soup, but since this is an option for ordering then I will just get a larger serving in the future. 


I'm super excited by the arrival of this business in walking distance of my house and will be definitely eating my way through the menu. They have a tan-tan-men which is my all time favourite and a curry ramen as well as a Tokyo style shoyu with tsukune that has me intrigued. For appetizers there are home made gyoza and takoyaki amongst others to explore. 

Like any new food business in Brooklyn Nana Ramen is currently being loved to death by the local hipsters so expect to wait for a while or go at unusual times. Our plan of going for a walk in the snow when most people were hiding inside paid off and we immediately got a table. Service is friendly but basic, cash only so stock up on the way. 


Nana Ramen

https://www.facebook.com/nanaramen/

330 Malcolm X Blvd
Brooklyn, New York 11211

Authentic ramen in Brooklyn, simple but definitely worth a stop



Tuesday, December 6, 2016

Recipe: Bacon Brussel Sprouts

I recently discovered the reason I never ate brussel sprouts as a child - both my parents hated them! Well the days of limp boiled brussel sprouts are over, here's a way to get anyone to love them again.



Bacon Brussel Sprouts


1 lb brussel sprouts
Water to boil
1 pinch salt
3 rashers bacon
1 glove garlic
2 tbpsn grated Parmesan cheese

Method

  • In a large pot boil water with salt and add the Brussel sprouts
  • Boil the sprouts until a fork goes through softly then drain and leave to cool
  • Dice the bacon and add to a large frying pan
  • While the bacon is rendering cut the cooled brussel sprouts in to halves
  • Add the garlic to the bacon and stir
  • Try to keep the flat cuts against the pan and caramelise the vegetables
  • The sprout should be done when they are browned on the outside
  • Move to a large bowl and sprinkle with Parmesan


Saturday, November 12, 2016

Review: Xi'an Famous Foods, East Village NYC

One surprise that hit us when we moved to  the Bay Area was how Americanised a lot of the Asian food was. After moving to NYC we found a heavenly array of very authentic and reasonably priced Asian foods. Xi'an Famous Foods offers one of the things I missed most about home - reasonably priced hand pulled noodles. 


Xi'an Famous Foods has several restaurants in Manhattan and Brooklyn but I tend to favour their restaurant in the East Village since it's close to a number of businesses I frequent and around the corner from a delightful Italian cake shop (more on that later).

The food is decidedly cheap and cheerful but delicious spicy Western Chinese food. The noodles are all made on site and if you're lucky you can catch glimpses of the cooks making them. 


Being Manhattan the restaurant is reasonably small and New Yorkers have no patience for those who lose them a New York Minute. Be prepared to order if you step in line, don't take a seat until you get your food, clean up your own station and be prepared to get up as soon as you've finished. Those who do not follow the unwritten rules will get passive aggressive interruptions by people waiting to eat. 



Spicy and Tingly Beef Hand Ripped Noodles $7.50USD

Chewy delicious hand ripped noodles are stir fried in a numbing chili spicy oil that is not for the feint hearted. Try the mild first before attempting hotter! The noodles are served with vegetables and fatty meat.


Spicy Cumin Lamb Hand Ripped Noodles $8.25USD
Spicy Cumin Lamb Burger $4

Both the lamb noodles and the lamb burger contain a cumin drenched dry lamb with vegetables. The burger is on a mantou style bun grilled on a flat top until crispy. The noodles are stir fried with more of the cumin, vegetables and chili oil. 



Mount Qi Pork Hand Pulled Noodles $7.00USD
Pork Zha Jiang Hand Ripped Noodles $7.00USD
Spicy and Sour Lamb Dumpings $7.00USD


The Mount Qi pork is cubes of pork belly grilled with noodles and a slightly less spicy sauce. The Zha Jiang noodles feature ground pork fried in an umame soy bean sauce, deeelicious! The spicy and sour lamb dumplings are stuffed with a ground lamb filling and served with vinegar and soy.



Close up of Pork Zha Jiang Hand Ripped Noodles $7.00USD

This is easily my favourite dish on their menu and reminds me of a dry tantanmen without the sesame. 

Go in expecting exactly what it is - a cheap limited menu of food made extraordinarily well. Not pictured are the noodle soup versions of each dish. Everything they make is excellent. Make sure to eat in, the delicate nature of the noodles does not survive delivery or a walk home. Cold drinks are available like Chinese teas and Coke products. 

I really rather wished they offered condiments,, I keep wanting black vinegar to cut through the oil. Also the chopsticks they use leave a lot to be desired and if you're willing to endure the odd looks of your fellow diners I would recommend bringing some of your own from another restaurant or home. Still this is one of my favourite cheap food desinations in NYC, try it out.


Xi’an Famous Foods


81 St Marks Pl
New York, NY 10003
Ph: (212) 786-2068

Cheap and cheerful artisan noodles, good for the spicy food lover


Wednesday, November 2, 2016

Review: Yakitori Glad, Honolulu Hawaii

If you've spent any serious time in Osaka you're bound to have ventured into a Torikizoku "Restaurant 280" a yakitori specialty restaurant where everything from the beer to the bar snacks are a flat rate 280Y. Their cheap and cheerful booze laden atmosphere house some of my favourite travel memories so when we found a clone in Hawaii we just had to go. 


Exchange rates and inflation have had their way but at $3.90USD for all items it's still a total bargain. 


Other than the price it's almost identical to Torikizoku even down to the decor.


The menu is point and slur simple, perfect for too many beers. Various bits of chicken are skewered, grilled and topped with sticky BBQ sauces. Choose chicken skewers with salt shio, BBQ marinade tare or specialty kushi-yaki like wasabi beef, tongue or pork belly.



Beer $3.90USD

Imported Sapporo and Kirin were available off the keg plus a number of other domestic beer options. 

 

Lychee and Grape Calpis Chuhai $3.90USD

Chuhai are alcoholic high balls common in bars in Japan. Usually sweet and reasonably low alcohol they're a sometimes safe bet when drinking rounds with salarymen if you wish to survive Japan's bar culture. Fizzy water, flavouring and shochu (white grain alcohol) are mixed and served long over ice. Add Calpis fermented yoghurt cordial for a creamy delicious option.


Tsukune okonomi style  $3.90USD

Ground chicken meatballs are threaded on a skewer grilled then topped with okonomi sauce, mayonnaise, shaved katsuoboshi and scallions. 


Momotare yaki $3.90USD 

Chicken thigh and scallions slathered in a sweet BBQ sauce are grilled till crispy

Tsukune with cheese $3.90USD

Ground chicken meatballs are threaded on a skewer grilled then topped with cheese slices




Momo-mayo-tare $3.90USD

Grilled chicken thigh with BBQ marinade and mayonnaise. 



Gyu-kushi $3.90USD

Grilled beef skewer with scallions - delicious with beer!

 

Renkon nikizume $3.90USD

Slices of lotus root stuffed with ground chicken meat grilled to perfection. I love lotus root in everything, it's a very fancy looking root vegetable with a neutral taste that adds fiber and depth to many dishes. Fantastic with the super hot Japanese mustard provided.



Hiya-yakko $3.90USD

One of my favourite dishes particularly in warm weather. Cold silken tofu topped with ginger, soy sauce, katsuoboshi and scallions.



Vegetable salad $3.90USD

All that meat and booze deserves a little greenery to finish it off. Fresh salad topped with a classic Japanese onion dressing.


Onigiri-yaki $3.90USD

The Japanese like to end a meal with white rice and I think it's a great way to cleanse the palette. White rice is formed into triangular rice balls, brushed with a little soy and then grilled until crispy. Neutral and chewy!

Sesame balls $3.90USD

I like to end on a sweet note and these fried sesame balls are one of my favourite desserts - gluten, dairy free and vegan! Sticky rice dough is filled with red bean paste, rolled in toasted sesame and deep fried to perfection

Yakitori Glad is a great example of the skewers and too many drinks Osaka style eating. Great for groups and parties, you can order a little or a lot and have a great time. Service is fast casual bar style, don't expect a lot of niceties and if you're looking for sushi or large plates you came to the wrong place. If you, like I love a rowdy night out and a lot of small plates this is an excellent time for everyone. 


 Yakitori Glad


http://yakitori-glad.com/

766 Kapahulu Ave
Honolulu, HI 96816


Authentic Japanese bar and small plates grill
Good for groups