HudsonRW: Hoboken Gourmet Company

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It’s a tiny place, so call ahead.

But the portions do not mirror the square footage of Hoboken Gourmet Company. The Hudson Restaurant Week $38 prix-fixe dishes were generous in size and in comfort. The limited options did create a repetition of flavors and ingredients, but still offered a singular selection of the regular menu.

Two thick slabs of chewy salty bacon overlapped and stretched the length of the colossal plate. Stripes of sweet and piquant barbeque sauce smoothed the salt and brought on a little heat, while caramelized onions highlighted the sweetness, creamy avocado added luxury and acidic grape tomatoes cut the decadence.

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Thick and warm, the cream of broccoli soup was heavy and hearty, resembling soft mashed potatoes. The flavor was enjoyable, but the texture was dense and almost unrelenting. A few bites were like happiness, an escape from the sting of the winter evening.

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The winter salad was small and overrun by a tangy balsamic vinaigrette. Wiling mixed greens leaves succumbed to dressing, insurmountable pungent feta and green apples, which added already overpowering tartness of the combination. Sweet candy coated pecans created diversity in taste.

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A thick cut pork chop paired with thinly slice sautéed green apples kissing a pool of velvety mashed potatoes verged on classic. The tart apples and the rich pork played together well as any age-old combination would.

Some of the regular menu items had a different flare than those on the restaurant week menu, like the shrimp in garlic tapas or Spanish steak entrée.

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Those shrimp in garlic felt rustic and foreign but familiar at the same time. The fresh, tender shrimp were swimming in a bath of garlic, oil and broth, brine and charm. Garlicky crusty bread rested atop in the tiny cast iron skillet, longing to sop up the flavorful juices.

And the tender steak drowning in is braising liquid, a thick sauce founded on a sofrito, Spanish spices and time, topped out of place mashed potatoes. Its accompanying rice was fragrant and complimented its Latin roots.

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The caramel cone rounded out the prix fixe dinner, singing a sweet note. The chewy caramel cone was filled with the silky cream that was thick with an uncertain tang. It was rich and luscious, with nutty caramel notes and a mysterious hum of cream and cream cheese.

Limited seating, palpable ambiance and humble charm add hefty appeal to Hoboken Gourmet Company. The tiny kitchen, overheard orders and tight space make the eatery unique and an adventure. The food is comfortable and welcoming, classic and expected but it’s the experience that captivates.

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1.30.15

RER 1.30.15

MangiaMore: cream cheese-filled PUMPKIN bread

RER 12.11.14

There is something truly seductive about the smells of late fall. The cinnamon, the ginger, the allspice and the cloves— all the spicy and sweet flavors that make you warm on those chilly days…

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And it’s been mighty cold and unpleasant these past few days. So, to warm up and cheer up, I had to bake something that evoked all those toasty feelings.

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RER 12.10.14

The answer was pumpkin bread. After getting the recipe recco from my sister’s friend, I headed to Averie Cooks for her Cream Cheese- Filled Pumpkin Bread. It looked divine. I was so ready…

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Well almost. The night before on almost daily grocery store run, I decided to forgo the purchase of pumpkin pie spice despite the fact that this ethereal recipe called for it. Listen, it was $7.99 for a tiny tiny jar of the stuff, and I knew I had the ingredients to concoct a batch of my own. Betty Crocker once again helped me out with a recipe for my “cheap-o” Pumpkin Pie Spice.

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RER 12.10.14

The pumpkin bread was extremely easy and quick to put together. My cream cheese “filling” was more like a swirl (something about it was too liquidy and the pumpkiny batter was much more dense). This created a pretty ribbon of color throughout the cake and some sticky cheesy goodness at the top.

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RER 12.10.14

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Despite its imperfections, the pumpkin bread was exactly what I was looking for. It was spicy and sweet, dense and moist, comforting. Biting into the bread was kind of like getting a hug from your old friend, soft, inviting and familiar. This was the perfect warm up for the coming Christmas Cookie Bake-A-Thon!

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12.10.14

RER 12.11.14

MangiaMore: caramel APPLE crumble

RER 12.7.13

Sometimes, all I want is something warm, sweet and comforting. Ok, sometimes is an understatement, especially with all of these recent chilly days. And one cold day, I was lucky enough to find a forgotten granny smith apple in my boyfriend’s basically barren fridge, and I was able to scrounge up my take on an apple crumble. I wanted to add something special, and immediately thought of the magnificent combination of caramel and tangy apples. I referenced this recipe for Caramel Apple Crumble bars, along with a recipe I use for cranberry oatmeal bars (a Christmastime favorite), doctoring up the soft cooked apples with some brandy. For the caramel layer, I used some of the syrup from the cooked apples and used this recipe for easy caramel sauce. Unlike the caramel apple crumble bar recipe from Kitchen Joy, I served mine more like a crumble in a bowl, warm, with a mountain of ice cream (also ate it for breakfast probably once or twice).

 

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RER 12.7.13

RER 12.7.13

What winter desserts keep you warm when it’s too cold out? Love to hear about those sweet thangs! And would love for you to follow foodie ventures on facebook, instagram, twitter, yelp and pintrest!

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12.7.13

RER 12.7.13

MangiaMore: ROASTED butternut squash & sweet potato soup

RER 1.4.14

Let’s face it. It’s cold. Like stupid cold, like so cold it hurts. You need at least two pairs of socks if you are outside for more than 35 seconds and the news recommends limited exposure. Clearly it’s far too cold to go to the gym (wink wink). Sounds to me like it’s time to stay home, and eat. Eat soup. I know in the past I have said that I am not terribly fond of soup, but the warm, comforting characteristics make soup perfect for these beyond frigid temperatures. And this Roasted Butternut Squash and Sweet Potato Soup is as good as it gets. 

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RER 1.4.14

There was still a ton of snow on the ground but the sun was shining so we braved the out of doors and headed to the grocery store—walking through those sliding doors was like freedom. Browsing, we ran into precut butternut squash, which immediately became the star of our shopping trip. A quick google search while perusing the aisles, led us to this delightful recipe on Two Peas & Their Pod.

 

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Even though this recipe called for carrots (I do not appreciate cooked carrots), I was willing to try it because it was just that cold out. After roasting the squash, carrots and sweet potatoes, they became caramelized and smelled sweet. Once combined with the buttery scent of onions sautéed in olive oil, and the wintry aromas of cinnamon and allspice, the roasted deliciousness was truly hypnotizing. Waiting while everything simmered in the chicken broth was agony—all I wanted to do was stick the immersion blender in and finally dig in.

 

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RER 1.4.14

I could not believe how delicious the soup was. It’s super creamy, without the cream; super rich without the decadence and guilt; it’s just simple, straightforward and so hearty. The cinnamon, the allspice and our addition of a tiny but of cayenne added depth and something comforting. I wanted to swim in it.

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RER 1.4.14

Can’t wait for another snow day to make more of this soup. Scratch that, I will just make it again soon (no snow necessary). What are your favorite things to whip up when you are snowed in?

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1.4.14

RER 1.4.14