Off'l FOODIE Megathread/Part1-AFGHAN KEBAB HOUSE 51ST&9th /DAFNI/west 42nd

[thetinymagic2]

Posted: 6/10/09 at 9:20pm

Post your recipes and fave joints here.

Thai tea leaves (very red color - friend got them for me)
Condensed Milk.
Sugar.
Brew.
Add Milk and Sugar.
Drink hot or iced.
Yum!
An aquired taste, perhaps?
Crazy bright orange color!







Updated On: 6/14/09 at 09:20 PM

[nomdeplume]

Posted: 6/10/09 at 9:27pm

I love ginger tea.

Peel and sliver fresh ginger root, at least one plump inch per four 8 oz. cups (32 oz.) of water.

Add honey and fresh-squeezed lemon juice to taste or just drink it plain, hot or cold.

Great for obliterating a cold you think you may be coming down with, for chest congestion, for boosting your immune system. Honey is also a natural anti-bacterial.

And if you want to really knock the germs out, add some organic cayenne pepper (1/4 teaspoon per 32 oz) and boost the lemon juice. Updated On: 6/11/09 at 09:27 PM

[madbrian]

Posted: 6/10/09 at 9:28pm

A grilled cheese sandwich is an inherently good thing.

[nomdeplume]

Posted: 6/10/09 at 9:29pm

Especially with fresh tomatoes, madbrian.

[thetinymagic2]

Posted: 6/10/09 at 9:36pm

i REMEMBER SEEING bOBBLY FLAY DO A THROWDOWN W/SOME gRILLED CHEESE gURU, AND EVERYTHING LOOKED SOOOOOO ABSURDLY DELISH. gRILLED CHEESE SAMMIES ARE SO ADAPTABLE! sORRY ABOUT THE FONTS - SOMETHING WEIRD IS UP WITH MY PC.

Edit: Nom, if you have time can you cut and paste all your recipes from the other thread? (to this one?) When I have time, I'd like to copy them from one place? Thanks.)
Updated On: 6/10/09 at 09:36 PM

[nomdeplume]

Posted: 6/11/09 at 3:10am

This is the easiest way, tinymagic.
Sea Scallops a la nomdeplume

[thetinymagic2]

Posted: 6/11/09 at 5:35am

How do you do that? I'm tech clutzy? I also don't know how to post photos on this board. Anyone?

[StockardFan]

Posted: 6/11/09 at 7:12am

tiny, to post pictures, you just type in the URL link to photobucket or whatever you use. The picture should show up.

I've been doing green tea mixed with Crystal light lemonade. Not fancy, but it's still yummy.

[jasonf]

Posted: 6/11/09 at 8:16am

One of the best things we've made: Tomato Stuffed Roasted Pepper
This is just for one, though of course you can make as many as you want:

Cut a tomato into small pieces (I tend to do about 1/8s)
Cut red peppers in half and take out seeds
Put tomatoes into into pepper
Stuff with olives, cheese (we tried both feta and cheddar and both were great) and sprinkle with olive oil.
Roast in oven until the edges of the peppers start turning black (about 10-15 minutes at 375, if I remember right).

Of course there are lots of variations on this, but we've tried it several times and it's FANTASTIC.

We served it as an appetizer to our lasagna (which is one of our other best dishes - traditional recipe but it comes out AWESOME every time we've done it) and our friends couldn't stop talking about the peppers!

[nomdeplume]

Posted: 6/11/09 at 12:41pm

That sounds delicious, jasonf. I think I'd try it with mozzarella and top it with crushed oregano. Maybe even a dusting of cayenne.

tinymagic, right-click the photo, click properties and copy the location into the "Optional Image" line below your post on BWW.

For a webpage, copy the address in your browser line above and enter it into the "Optional Link" line there, and then you can name it or cut and paste the title into "Link Title."

How people do multiple photo images in one post I don't know unless they have put that on a webpage and are just referring to that webpage link.

[thetinymagic2]

Posted: 6/11/09 at 12:47pm

Thanks,

[jasonf]

Posted: 6/11/09 at 12:57pm

Actually, come to think of it, we put some oregano and basil on it as well the second time we did it and it was just as good. Haven't tried it with mozarella, but I'm sure it would be just as good!

[nomdeplume]

Posted: 6/11/09 at 6:13pm

Ah, the benefits of reading the Foodie Megathread!

80% off at restaurant.com if you enter the code PRESENT at checkout.

I just got $300 of certificate discounts for $26. These come in so handy and my friends seem always delighted when I pull one out at a restaurant.

Don't delay. This deal expires not long after midnight of June 15th.
80% off at restaurant.com

[thetinymagic2]

Posted: 6/11/09 at 7:23pm

wow - fantastic!

[nomdeplume]

Posted: 6/11/09 at 8:38pm

You wanna go try some restaurants in a city in Europe this summer or fall?

Take a look at these incredible travel prices. And skip the months forward if you want to see some low, low prices.

I am so tempted.

And only to be found on, the magnificent Foodie Megathread.
Low Europe Summer Fares

[Dollypop]

Posted: 6/11/09 at 9:01pm

I love the way they serve moules (mussels) in Southern France. Here's my favorite recipe, courtesy of Emeril:

Moules Meuniere avec Frites Recipe

Ingredients
1 tablespoon olive oil
1/4 cup minced shallots
3 tablespoons chopped garlic
2 bay leaves
2 sprigs fresh thyme
2 cups white wine
1 stick butter, cut into cubes
2 dozen live mussels, scrubbed and de-bearded
3 tablespoons chopped parsley leaves
Salt and pepper
Frites, recipe follows
Directions
In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in the parsley and season with salt and pepper. Divide the mussels between 2 bowls and serve with crusty bread.

Frites:

3 to 4 cups vegetable oil, for frying

1 pound Idaho or russet baking potatoes, peeled, rinsed, and dried

Salt

Add enough oil to a large saucepan or deep-fryer to come at least halfway up the sides of the pan and heat the oil to 325 degrees F.

Cut the potatoes into thin sticks about 1/4-inch wide and 3 to 4 inches long. Dry all of the pieces thoroughly in a clean kitchen towel. Divide the potato sticks into small batches about 1 cup each. Do not fry more than 1 batch at a time.

Fry the potatoes in batches until lightly colored but not browned, 3 to 4 minutes per batch. Remove from the oil using a skimmer and transfer to paper-lined baking sheet to rest while you cook the remaining potatoes. Repeat with the remaining potato sticks, making sure to allow the oil to return to 325 degrees F between batches.

When you are ready to serve the meal, increase the temperature of the oil to 375 degrees F. Fry the potatoes (in small batches as before) until golden brown and crispy, 1 to 2 minutes. As the potatoes are done, transfer to fresh paper towels to drain and season with salt, to taste. Serve immediately.

Yield: 2 servings

Updated On: 6/11/09 at 09:01 PM

[nomdeplume]

Posted: 6/12/09 at 12:49pm

Wow, Dolly, a whole stick of butter.

Why don't you try Prince Edward Isle mussels? I've never had to debeard them.

[Dollypop]

Posted: 6/12/09 at 7:15pm

I gave you Emeril's recipe intact. I've modified it a bit--1/2 stick of butter and 1/2 stick margerine.

I love Prince Edward mussels, but my granddaughter loves to debeard regular mussels--and does a good job with them.

Updated On: 6/12/09 at 07:15 PM

[thetinymagic2]

Posted: 6/12/09 at 7:58pm

Dolly's a foodie? Wow.
(Another fabulous meal at DAFNI. Free glass of great Greek red wine on the house. I looooooooove these guys. Got to meet and chat with the chef tonight also.) The place was packed.

[Dollypop]

Posted: 6/12/09 at 8:53pm

Yup, Dolly's a foodie! He and his granddaughter were scheduled to appear on Rocco Di Spirito's TV show "Rocco To The Rescue" but Rocco lost his funding and the show collapsed.

[PB ENT.]

Posted: 6/12/09 at 8:56pm

Seafood Bisque (4 to 5 cups of soup)

1 to 2 cups of seafood (shrimp, lobster, crab, codfish or any fish you like)
1/3 cup sherry
½ to ¾ cup butter
3- 4 tablespoons flour or cornstarch (add more as needed to cold cream/milk to thicken)
1-teaspoon steak sauce
2 cups of milk
1 cup of cream (heavy or light)
One can of chicken broth (big can)
One or 2 onions finely chopped
½-cup celery & carrots finely chopped
Salt and pepper taste
(optional) Cayenne pepper or red pepper flakes for a spicy soup.
(optional) Add green-topped onions the last half hour before serving.

Directions:
In a large pot, sauté onions, celery & carrots in butter- add some of the chicken broth and some flour to thicken- gradually add milk, cream and remaining broth - Bring to a low boil- add seafood ? add flour or cornstarch with a little milk as needed for thickening. Let seafood cook and stew in broth about an hour. (Stir frequently. Don?t let it stick to the bottom) - add sherry, steak sauce and pepper.

Makes about 4-5 cups of soup
Double ingredients as needed to increase recipe

[PB ENT.]

Posted: 6/12/09 at 9:02pm

SWEET BREAD
(Single loaf recipe or about six big muffins. Double for more!)

½ cup veg. oil (reg. or low fat)
1-cup sugar (or ¾-cup splenda)
Two eggs (or egg substitute for low cholesterol)
1&1/4 cup of flour (white or wheat), (optional- reduced flour to 1 cup to add ½ cup of wheat bran)
¾ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
(Optional) 1 cup of the following: mashed bananas or shredded carrots & raisins, or zucchini or yogurt or applesauce & cranberries or pumpkin. Create your own variety!

Directions:
Cream oil & sugar- add beaten eggs. Beat until fluffy. Stir in fruit/yogurt. Mix all dry ingredients separately and add to wet mix. If mix seems too dry, add a little milk
Stir well. Pour into greased loaf pan or muffin pan or use muffin paper cups. Bake at 350 (for muffins about 18 min. for loaf about 30 min.)

* for the healthier version use splenda, egg substitute and wheat flour and wheat bran

[Marianne2]

Posted: 6/12/09 at 9:31pm

I can't say that I'm a huge foodie, but I do like to cook when I get the chance.

Here's a good one I got from allrecipes.com.

Chicken and Cheese Stuffed Shells
INGREDIENTS (Nutrition)
1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 egg
1 cup dry bread crumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 (29 ounce) can tomato sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells and let stand, so they are not touching, on waxed paper or foil.

In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt.

Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

[nomdeplume]

Posted: 6/13/09 at 12:09pm

This is a tea infuser, but I bought it to use to dust cayenne pepper, except my duster is purple. It has a nice little holder that you place it in at the bottom plus the convenient handle. Don't put too much in at once in order to keep it fresh. I bought it at Zabars for $10 but I've seen them on sale for as little as $4. I think it would also be fine to dust confectioner's sugar for a little job.

PB ENT, have you ever experimented wtih Jerusalem artichoke flour in place of the four or cornstarch as a thickener for the seafood bisque? I understand it can be used for the purpose and it has certain health benefits, like doesn't pop the glycemic index. It's not like regular artichokes, by the by.

Also, PB ENT, how do you think that sweet bread would taste made with extra virgin olive oil? Ever baked with it? And how about unrefined, unbleached organic whole cane sugar? That's what I have in the house. Think that would work as well?

Dolly, have you checked out Jerusalem artichoke flour? It should be fine with your Diabetes (I'm vaguely recalling that you have that, right?) That would have been really sweet to have you on TV with your granddaughter making the moules dish. Wait a minute. So you were married and had children, then, Dolly? Before your "fella?" Before you came out of the kitchen?

That stuffed shells recipe sounds delicious, Marianne2. I'd probably add chopped cilantro and a dusting of cayenne pepper since I seem to add that to everything, plus I can't resist experimenting on recipes.

By the way, does anyone know when the Trader Joe's at 72nd and Broadway is scheduled to open? Updated On: 6/13/09 at 12:09 PM

[thetinymagic2]

Posted: 6/13/09 at 9:03pm

Great recipes, people!

I'm like a drug addict this week, going to DAFNI's 3 times. Here's one of the more amusing review from YELP. (Also check out reviews on MenuPages. It's really THAT good.)

brian E.
New York, NY
4 star rating
5/6/2009

I had dinner here last night. It pretty much made me want to find a sexy mediterranean chick, make love to her on a bed of hummus, marry her, have children with her, divorce her, keep the children, and collect child support in the form of Pastichio. That's how much it made me love Greek food. I wasn't much of a fan beforehand, but I'm officially a convert. The food, the ambiance, the staff, the decor...all of it. I'll probably go out and rent 300, that's how good I feel about Greece right now. Bring on the tzatziki!!!
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thetinymagic2
re: SeaScallops a la nomdeplume

My few guests went crazy over the Scallops ala nomdeplume!
Perfect, and then a Billy Wilder FilmFest in the apt. Class---and Class!
My 2nd fave joint in Hell's Kitch:

http://www.menupages.com/restaurants/afghan-kebab-house-1/?restaurantid=3667&page=3#reviews

http://www.yelp.com/biz/afghanistan-kebab-house-new-york-2#hrid:hxdzBskMwF5bO7TD9-_jrw/src:search/query:afghan%20kebab%20house

Probably one of the longest running joints in the nabe, about 25 yrs..bulanee, samosas, etc.,same char- broiled!! skewers, lamb, beef, chicken korma, stews, w/afghan bread hot and toasty and salad, red, white and green delectable sauces. Squirt them on everything or you're missing Everything. Great nutty Basmati Rice. Yummy appetizers. BYOB!!!!! Friendly, dowdy, but pleasant small place. Hang for a few hours, get a little drunky and then shove over to KYOTOFU (THE wHITE rOOM) for cool tofu based desserts in a space age cocoon.2 blocks down, 48th st.



Updated On: 6/14/09 at 09:03 PM