6.30.2014

MangiaMore: BLONDIES


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And of course, the baking continues. Father’s Day required rice pudding with raisins to prove my love for my father (according to my mother), but also to get rid of that leftover white rice from Chinese take away. My sister, however, had a different agenda. She wanted  “all of the sweets,”as she would say, but yet had supreme difficulty landing on one specifically. After rattling off a list of cookies from here to Mexico (I wish it was possible to replay the dramatic reading of all said treats), a pattern emerged. It appeared that there was a particular preference for blondies
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Just a few weeks ago my sister made some homemade brownies to appease someone’s sweet tooth and to gift. And just a few weeks before that, we were given some pretty good blondies. I can’t help to think that there was a connection between these incidents and her unconscious desire to make delicious, chewy, goodie packed, blondies. So she made these from One Cake Two Cake!
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All I have to say is that I am extremely happy that she did. I can't recall a time I made blondies, but I will never forget the pure delight that hers brought me. My sister put what seemed like the whole pantry in them, beginning with the obvious chocolate chip, following with the just as delicious sweet coconut, and the mildly unexpected tangy craisin. The result were chewy, bar-like cookies, dotted with tasty surprises in every bite— a little chocolate here, some stringy coconut there, and a juicy craisin in between. But mostly, the combination was undeniably scrumptious and nearly unforgettable. 
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Well, then again, I might need a reminder…. ::ahem:: Sis, you can make those yummy blondies again? ::ahem:: 

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6.27.2014

photo op: first days of SUMMER


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Summer has just begun and there has already been plenty of fun in the sun. A celebration of the longest day of the year was complete with meat on a bun-- an ooey gooey cheese burger topped with a fried egg and a bbq brisket sandwich with stringy mozz. 
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There has been sushi in the sunshine (more than once), bubble tea memories, mini cupcake moments, slammin’ salad, fresh farmer’s market produce, bomb blondies and short skirts. 
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What an awesome start to the sunny season. Has your summer started with a bang? Taste anything good? Don’t forget to follow on facebook, instagram, twitter, yelp and pintrest to keep up with all the food adventures.
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6.25.2014

a focus on FRESH: EXKi opens in the Flatiron District


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Perfect for a filling breakfast, quick lunch or low-maintenance dinner, EXKi [eck-skee] offers fresh prepared food full of flavor and nutrition. Beginning in Belgium, the chain of over 75 fast-casual eateries across Europe has stretched to the States with the opening of its first New York City location this week.
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Like the high-quality and convenient foods served and prepared daily on-premises, the space is inviting and clear— high ceilings, visible kitchen, streamlined dining nook and homey second floor with harvest table, cushioned chairs and wooden wall feature.
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EXKi, founded in 2001 by three food-obsessed friends, is like nature’s kitchen through its use of local, natural and seasonal ingredients, mainly vegetables. As Consulting Chef, Galen Zamarra of Mas (Farmhouse) and Mas (La Grillade), says that the mission is to “focus on inserting flavor with vegetables.” He has worked closely with Executive Chef Steven Mettle to adapt the EXKi experience and culture for the States by tailoring exquisite recipes to suit the American palette while maintaining the eatery’s values of authenticity, respect and transparency.
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The veggie-centric menu involves restaurant quality, convenient, flavorful and healthy options, bringing balance to any meal of the day. Breakfast welcomes spinach, zucchini and goat cheese croissants and egg wraps packed with fresh vegetables.
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Lunch can be a chilled trio salad like the Rejuvenated or the With Passion, inventive combinations balanced with natural ingredients. Plump wraps and sandwiches keeping with the fresh approach are also choices. The Waterfront starring succulent shrimp with sweet and warm curry, has a heat cooled by cucumber and bib lettuce, while the Classic Revised bursting with chicken, a creamy Caesar emulsion, and organic mesclun, inserts new life in a favorite.
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EXKi’s fresh eats are not limited to cold goods; the eatery also presents satisfying hot items. Savory tarts include La Menton thick with Arborio rice, mushrooms and salty bacon, and La Toulon brimming with tangy goat cheese and acidic tomato. Available for dinner, steamy cocottes with cod and fennel or shrimp, cauliflower and jasmine rice make for filling comfort foods.
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EXKi also shakes up raw blends, cool and refreshing mixes, like the On The Beach drink fruity with pineapple, coconut milk and mint, and the Passion Tea tangy with strawberry, mint and green tea.
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There is no shortage of sweet bites with flaky pastry like pain au chocolat, fresh fruits, or Belgian style old fashion tarts. Sharp rhubarb is topped with sugary streusel, just sweet enough apples are heightened with a delicate crust, and dense chocolate is made deeper, bringing each tart alive.
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Even in a fast-casual atmosphere, EXKi produces elegance through simplicity and satiation through balance, creating healthy, delicious and sustainable meals for the fast paced city.
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EXKi
257 Park Ave S,
New York, NY 10010
ph 929.236.3954