Recipe

November 23, 2011

I’ve been meaning to feature Recipe, a favorite restaurant of mine, that brings some of the best rustic, local farm cuisine to the city. Barely large enough to seat more than 20 or so guests, it lends to an intimate dining experience. Although I tend to grab it to go, I highly recommend waiting for a seat. You can tell they paid extra attention to styling details to give it that rustic farm meets city chic vibe. I was recently tempted to try their special of the day, the bleu cheese quiche, with a side of sautéed swiss chard and kale.

Bleu Cheese Quiche

 

Sautéed Swiss Chard & Kale

Recipe's Interior

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Fjorubordid

September 23, 2011

It’s said that people risk their lives in bad weather en route to the village of Stokkseyri for just a few spoonfuls of lobster soup from Fjorubordid. So of course, we decided it would be the ideal place to have lunch on a quiet Monday afternoon. With little more than a few neighborhoods, a closed gift shop and a church, surely this charming coastal town’s restaurant is the spotlight. Offering stunning views and a menu of delicious breads, soups, salads and seafood, we left town stuffed as can be and checked off Stokkseyri on our to-do list.

Lobster soup and sides

 

Some of the best bread dipping sauce-- sundried tomato, sweet garlic and tzatziki

 

Country side salad-- Mozzarella cheese & tomatoes, fresh green salad & slices of marinated beef

 

Lobster soup

 

Fresh homemade bread with tomato spread

Kex

September 14, 2011

Kex, unlike your traditional Icelandic dining or bar establishments, is the new and trendy place to go. Reminding me of home, and a place I’d frequent around the Lower East Side, I couldn’t resist making this my go-to place for the weekend. It’s an old biscuit factory turned hostel and bar, but more taking on the resemblance of Ace Hotel than your typical first impression of bunk beds in an old, unwelcoming building. The photos speak for themselves on the impeccably cool style of the place, as their concept is a vintage industrial feel with an eclectic, contemporary touch. The kitchen offers a range of dishes, like the Kex Platter with a sampling of meats, to the vegetable quiche, and their beer selection far surpasses the standard Viking lager that is found elsewhere.

Kex Platter with potatoes, salami and olives

Lounge area

Salad with Icelandic vegetables

French Press coffee and good books

Sitronukjuklingur med Klettasalati or simply Lemon Chicken with Ruccola

Salami on the Kex Platter

Pylsur med Kartoflumauki og Sterku Sinnepi ... aka Pan Fried Sausages with Potato puree and mustard

Blue Lagoon

September 6, 2011

Our first stop in Iceland was to the famous Blue Lagoon for a spa day. In a dream-like setting, you can’t get more relaxing than bathing in their natural geothermal pools, getting in-water massages and putting on mud masks from scooping up the natural minerals. For lunch, my friend and I tried out their restaurant’s buffet. Being in a country known for their seafood, we sampled a variety of dishes ranging from minke whale sashimi to herring and dill cured salmon before heading back to the pools for more relaxation.

Minke whale sashimi and the spa's natural geothermal seawater pools

Dill cured salmon

Skyr, an Icelandic-style yogurt

Salad

White pasta with chicken and carrots

Sushi of the day

Braised Cod

 

Herring

Dinner with Friends

September 1, 2011

My friend, Leslie, and partner in crime for dinner parties, recently took up a holistic health practice. With training from the Institute for Integrative Nutrition, she’s ready to roll and the girl to call if you’re looking for a health coach. You can check out more of what she does at her website. Lucky for me, I got a preview of some of her meal plans last night. We had a great dinner with a few friends to catch up before we part ways with our holiday weekend travel plans. For apps we had curried lentil and pea dip, pita chips with sweet curry seasoning and spicy corn avocado salsa. As if we weren’t full enough from that, for dinner she brought out turkey meatballs, sprouted quinoa with golden raisins, sliced almonds and citrus vinaigrette, a spiced carrot, ginger and tofu soup, and a spinach salad with pineapple dressing and whole wheat croutons. Last but not least, prune and oat cookies for dessert. Of course the lovely floral arrangements for the table were created by Jess, using only the best farm fresh flowers from the Union Square flower market.

Sprouted quinoa

Pita chips with curried lentil and pea dip

Spiced soup and turkey meatballs

 

Turkey meatballs and quinoa

Jessica's floral arrangement

 

Soup with sage and corn avocado salsa

 

Pita chips and flowers

 

A Summer Spinach Salad

August 29, 2011

Spending a lot of time around the apartment this weekend in light of the rainy hurricane over the city, my roommate tossed together a fresh, organic salad consisting of spinach, apples, carrots, avocado, cherry tomatoes and sunflower seeds with a hummus dressing. For a healthy drink, she blended spinach, apples, celery and water into homemade juice. It’s always fun taking a search through the pantry, making the best of what you’ve got without even leaving your home and ending up with a successful meal.

Spinach Salad

Fruit & Veggie juice

A Summer Dinner Party

August 15, 2011

I’m excited to announce a new project for the blog. I’m going to host themed dinner parties for each of the four seasons throughout the course of the year, and share the menus, styling tips and of course photos with you. To kick-off the project, I invited 8 friends over for an al fresco summer dinner. I spent the morning grazing the farmer’s market and Zabar’s, my go-to specialty food store, for the ingredients, and my afternoon prepping the dishes and shooting.

The Menu…

• Drinks: Raspberry mint lemonade made by blending raspberries, peeled lemons, ice, sugar and mint until the consistency of a slushy and garnishing with dried hibiscus flowers

• Appetizers: Rosemary bread with sundried tomato tofu spread and prosciutto wrapped asparagus and breadsticks

• First Course: Martha’s tomato, cantaloupe and basil salad

• Second Course: Lemon grilled chicken, chopped onions, goat cheese and lettuce placed in tortillas molded and then baked into baskets with pesto pasta and a side of grilled vegetables

• Dessert: Chocolate mint brownies with whipped cream

Styling Tips…

•Scanning a page of my grandfather’s notebook from the 70’s and travel photos from my parent’s travels to Greece in the 80’s as the background for personalized menus

• Folding cloth napkins in an envelope style with the menu inside and tying it all together with twine-resembling yarn

• Using typewriter letter stamps and gold ink on ivory cardstock for name cards and clothespin it to the table runner

• Floral arrangement created by my friend, Jessica, who just completed the New York Botanical Garden Floral Design Intensive

• Vintage lanterns for centerpieces

• Mason jars with twine resembling yarn tied around them to hold the utensils and candles for lighting

Table setting & tomatoes

Menu & ingredients

Fresh pasta & Jessica's flower arrangement

Raspberry mint lemonade

Tomatoes & name cards

Asparagus & pesto

Prosciutto wrapped asparagus and breadsticks

Table setting and a cantaloupe, tomato and basil salad

Grilled chicken baskets, pesto pasta and prosciutto appetizers

Place setting and grilled chicken baskets