Food for Thought

MHA's recent blog post got me thinking. I've been stalking the local blog scene for years since moving to Albany 6 years ago. As a newbie to the blogging scene, I'm inspired by my fellow 518ers, where they eat, and what they have to say about the food scene in the Capital Region. Bloggers like myself might be self-proclaimed "foodies" (that in no way makes me an "expert" in anything nor does it mean that I have a "refined" palette; I just love food!) but taste in food and flavors is so subjective. We all come from different cultural backgrounds that influence our culinary palette. In my case: (a) I was born in Canada to Vietnamese parents but have spent the past 18 years in the States; (b) am engaged to J, an American boy with Irish and Polish roots; and (c) we watch so many episodes of Chopped, and the Food Network in general, that it has truly influenced our approach to the culinary scene. When we started the blog in April, we just wanted to share our personal views with other bloggers and readers. 

I didn't go to culinary school (even though part of me daydreams about it at my desk job); I'm not a professional food critic or writer; nor am I am I a chef or have ever worked in a restaurant (well at least J has), but no matter our levels of expertise or how refined our palettes are, food is an experience and adventure in and of itself. The pursuit for epicurean bliss is through personal discovery, and you decide how adventurous you want it to be! 

MHA asks what Top 5 restaurants 518 bloggers actually patronize on a regular basis? In no particular order, we frequent: 

1. Sushi Tei and Mr. Fuji Sushi: It's no secret that at Chopsticks Optional, we're obsessed with sushi.  We're cheating but these two spots are a tie for us. 

2. New World Bistro. Brunch here is killer. This is the only place where we have enjoyed excellent food and consistent service, which we usually have a bad streak of elsewhere.

3. Saigon Spring: Vietnamese pho noodle soup cures all ailments. I am also partial to this cuisine but everyone needs to try it at least once.

4. The City Beer Hall. HopChef made us lifetime fans but a revolving seasonal, creative menu keeps us intrigued. 

5. Brunswick BBQ: The aroma of smoke in the parking lot lures us in every time.

While we have regular spots, there are countless other local gems that we love and frequent too but we'd go broke if we ate out everyday! These particular ones are our regular spots because it's flavors that we have consistently enjoyed but they're also places where we get the most value out of our meals at reasonable prices. It's a mix of foods that we are comfortable with but places like NWB and City Beer Hall lets us savor unique combinations and local flavors when we want to. Value shouldn't limit our options but sometimes the best eats are the ones we relate to the most through our own backgrounds and preferences. I would love to be able to regularly splurge on higher end establishments like Yono's or Prime 677, but that doesn't mean I can't appreciate the creativity that goes into their culinary process because when I do get the opportunity to try bites from those restaurants at taste of events like HopChef, I truly appreciate the nuances and techniques that the chefs use. Like Michelle says, local chefs at all levels of dining are being more and more creative. A good culinary experience isn't and shouldn't be limited to fine dining or five star restaurants; it should be accessible and approachable by all, not just "foodies" or "experts". For a small city like Albany and the Capital Region in general, it's a wonderful thing to experience different culinary points of views AND cultures in this little melting pot of ours. 

J and I enjoy discovering new places and experiencing the culinary cornucopia of the 518 and beyond. Whether they are as homely as the mini hot dog (Gus' is on the bucket list) or adventurous as a beef tongue reuben. Not all experiences will be great, but it's about taking risks and seeing and tasting what's out there. It's ok if you like chains and are skeptical to step outside your comfort zone. I'll admit it; sometimes a greasy Five Guys burger hits the spot but that doesn't mean I also don't appreciate a grass-fed artisan burger from The City Beer Hall. The Capital Region has such a rich food scene with innovative chefs, from fine dining to handcrafted ice cream; but regional foods and ethnic eats are just as much part of the dining experience. See what us bloggers think is good and taste for yourself! It's ok to disagree or rave if you do love it. The 518 food scene is yours to discover. Bon appetit! -R

Vietnamese Pho Soup

During our first Christmas together, R and I went up north to meet her parents for the first time.  It seems that, like many cultures, food is synonymous with hospitality in Vietnam, as I was stuffed to the gills with homemade eggrolls, wontons, sweets, and one very special soup; pho.  It is a broth developed for hours or days, then poured in a bowl of rice noodles and, in authentic cases, with servings of raw beef over it that you can push into the broth to cook directly.  It is invariably served in massive bowls, and when any restaurant advertises a large then that bowl can probably hold a family of 4 with pets.

Finding great pho has become something of a mission, as good Vietnamese food can be hard to come by. There are only a few decent places around here, and (I'm assuming) due to health standards they can't serve raw beef on the soup so you aren't going to get the real experience.  That said, here are the 3 best Vietnamese restaurants in the area we are aware of, in no particular order:

1.  Van's Vietnamese Restaurant:  This was the first Vietnamese restaurant I'd ever been to.  It isn't bad, per se, but I feel the soup is pretty forgettable.  Again maybe this is because I'd had the real thing fairly recently, so it's possible I'm being unfair, I just don't think Van when I get an itch for good pho or, for that matter, anything.  That said, it's certainly decent and a good introduction to Vietnamese food, as the grilled pork R let me try off her plate was delicious.  If you go here, try the entrees and leave the soup for one of the next places.

2.  Saigon Spring:  Based in Clifton Park, Saigon Spring is definitely the nicest looking restaurant, with a full bar and good sized, affordable menu.  The pho here is pretty good, there's a lightness to the broth that makes it good for lunch on a cool day.  Though the broth isn't very hearty, it is flavorful and enjoyable to eat, and the portions (as with all pho) are very generous.  If you try any of the entrees, I would again suggest a pork and rice dish (Vietnamese recipes for marinating pork are amazing, just as an aside).  Service is good, which I appreciate as I used to be a waiter.

3.  Kim's Vietnamese Restaurant:  This place just opened a few weeks ago, and we finally managed to get there and try it out this past weekend.  The inside is a little dull and poorly lit, and it seems like they're still setting things up inside.  It was also almost empty on a Friday night which was disappointing, because the pho was really good.  The broth was very rich and hearty, so much so I couldn't even finish it (which has never happened), so it's definitely more of a dinner place.  The flavors they worked into it were amazing, however, and the amount was good as well.  If there was one weakness, the beef seemed pretty dry and overcooked though the beef balls were excellent.  I can't suggest any other dishes as we've only been once, but if you like soup you owe it to yourself to try it here.  Also, the servers were very attentive and courteous without being obtrusive, so in spite of the decor I was very pleasantly surprised by the experience.

Does anyone else have suggestions for good Vietnamese?  As always, leave it in the comments. -J

The Crisp Cannoli

All Over Albany's blog post inspired me to try the cronut craze that has plagued NYC. Fans wait hours in line for the original version at Dominique Ansel's in the city. I was overjoyed to find this half-doughnut, half-croissant concoction at The Crisp Cannoli in East Greenbush, and no crazy long lines around the block...yet. I forget whose Twittter feed I saw this amazing news on but once you bite into one of these puppies, you'll understand the hype.  

It took us three drive-bys to finally locate The Crisp Cannoli. It's located on the corner of a very unassuming building but inside are cases of wonderful pastries and sweets including the coveted cronuts. J and I hold very high standards when it comes to a good croissant. We use to get these amazing chocolate ones from TC Bakery when they were on Colvin Ave (now relocated to Saratoga) and haven't had a great croissant since until now. I can't compare this cronut to other cronuts, or crodo as it's called here since "cronut" seems to have been trademarked, but the magic is in the croissant dough. It's got to be buttery, flaky, and crispy on the outside yet chewy on the inside and this crodo hits all the above. It's as much fun taking a whole bite out of a crodo as

it is to pick apart those beautiful layers of sugared dough. It's no dainty pastry, be ready to be covered in lots of sugar. The Crisp Cannoli makes three wonderful versions of the crodo: glazed, vanilla custard-filled, and nutella filled. Try all three, you won't be disappointed; but I gotta say my favorite was the nutella filled one. 

The filled-to-order cannolis looked pretty damn good too but the lovely woman at the counter talked us into trying their other croissant invention: The Crodoli. Made to order, we were sold at freshly fried croissant dough filled with their homemade cannoli cream, dusted with sugar and drizzled with chocolate for good measure. This was best enjoyed right out of the fryer and boy did we enjoy it. I was expecting the crodo and crodoli to be heavy and greasy, but both versions were surprising light and crispy. With a name like Crisp Cannoli, the cannoli cream in the crodoli definitely lived up to its name; not too sweet and melt in your mouth creamy. We can't wait to come back for more crodos, crodolis, and of course cannolis. -R

Last Sunday's Ribs

I'm in a weird mood today, so read at your own risk.

Cooking is like making music:  It's a temporal art form, in that every performance can only ever exist that one time you experience it.  In a way, this is a depressing thought.  We will never taste a meal made a hundred, a thousand years ago.  All we have are firsthand accounts and our own best approximations of what that meal should have tasted like, based on ancient crumbling recipes and served with steroid enhanced meat and genetically engineered crops.  We can never taste that first performance of the sandwich, or stew, or seared scallop.

On the other hand, this is part of what makes food truly special:  Every time you sit down to a meal, you are experiencing the only exact version of that meal that will ever exist.  I believe that this property can be how the enjoyment of great food is such a unifying experience for everyone.  The knowledge that, together, you are experiencing something that never existed before and will never exist again can make anyone smile at least a little.

The other day, I made pork ribs on a charcoal grill.  They weren't perfect; it was my first attempt at making ribs over coal.  Certainly I should have left them on a bit longer to render the fat some more, and I probably should have included brown sugar in the spice rub.  Nevertheless, I thought they were well smoked, tasty, and beautiful.  I made R take a profile shot of them, just because it was the first time I had ever seen a pink ring on something I made.

That first time you make something, when you're still focused on all the things you managed to do successfully rather than what you need to improve on, is an impossible feeling to capture or describe.  Now, I could probably go out right now and cook a rack twice as tasty and  pretty, but no matter what I do they will never be last Sunday's ribs. -J

The City Beer Hall

I take lunch pretty seriously, especially since I work in Downtown Albany. In looking back at my favorite Downtown Albany lunch spots, I can't believe I totally neglected to mention The City Beer Hall! Sure CBH is great for happy hour and dinner, but it's much quieter and less crowded during the day. With a gorgeous patio space out back, it's a perfect lunchtime getaway break in the summer. 

The lunch menu has evolved into a a lighter, fresher one using seasonal ingredients and it's been a nice alternative to days when I've had a 518 burger and felt too stuffed to work the rest of the afternoon. To be fair, it is probably the best burger I've had in Capital Region. Can't go wrong with quality grass fed beef cooked to a perfectly juicy medium rare. Other go to comfort foods that have stayed on the menu (and that I've obviously had more than once) are variations of delicious, cheezy things: truffled mac 'n cheese; gourmet grilled cheese with aged cheddar, pear, and jalapeno jam on sourdough; and the fried chicken sandwich with cranberry goat cheese and arugula. So when I came across the Heirloom Tomato and

Watermelon Salad, it was a nice break from the comforting carbs and for days when I try to eat more vegetables. I've been loving watermelon salads lately and the panko-crusted goat cheese medallion that accompanied the salad was a nice creamy, tangy element to the mix and the basil-mint vinaigrette rounded the dish well. It was the perfect light salad on a warm summer day. My only gripe was that the portion needed to be bigger but I guess it would be a great duo to balance the mac 'n cheese, which is now a smaller portion as well.

The inner french-Canadian in me squealed when I saw poutine on the menu. We all know that I have high standards for poutine. Since I got J hooked on poutine since we started dating, I couldn't have a bite without my partner in crime. We stopped in for a snack today and went all out: poutine with the pulled short rib. I've come to the conclusion that cheese curd here will never taste the same or squeak the same as the ones in Canada, with the exception of the local Montreal Poutine Truck. I'm always disappointed when the curds come melted but alas, this version was pretty tasty nonetheless. The short ribs were super tender and the beef gravy was made with beer which gave the dish another interesting dimension. The fries could have been more crispy but props for using hand cut fries. 

Since J and I thought ordering two orders of poutine would be overkill, we got a side of the fish tacos instead, which turned out to be an awesome decision. This taco has an asian flair: pan-seared rare tuna on a corn tortilla with ginger-soy slaw and drizzle of wasabi mayo and pickled pineapple. We love sushi and this dish was right up our alley. Good thing we ordered this dish because it was a light refreshing bite compared to the heavy greasy goodness of poutine. We've been big fans of Chef Menagias since his days at the now defunct Wine 'n Diner and even more so now since HopChef. Still dreaming of those HopChef hanger steak and eggs chef ;)  We're happy to see him back on the culinary scene here at the City Beer Hall. 

Buffalo Mac 'n Cheese

When the buffalo wing craving hits, make a mac 'n cheese version! We all know and love crack dip aka buffalo chicken dip and a comforting cheesy pasta is the perfect vehicle for this dip. I'm terrible at following recipes and usually  just look at the ingredients and throw it all together. I started with a deconstructed buffalo chicken dip by chopping in a blender cooked chicken breast and four garlic cloves. I mixed the chicken in a bowl with roughly 1/4 cup of sour cream and hot sauce to taste with salt and pepper. Toss in some chopped scallions and this could stand on its own as a dip but we're making buffalo chicken mac 'n cheese! On a side note, add some cream cheese and blue cheese to this mixture and it becomes a killer dip.

Ever since discovering this one pot mac 'n cheese method, it's my go to recipe for the ultimate comfort food. Cooking the elbow macs in milk is stupidly simple and just as good as the bechemel cheese sauce version, plus less pots to clean! Just make sure you have lots of milk on hand so you don't burn the pot. After all your cheesy goodness has melted and is a creamy delicious pot of carbs, mix in that buffalo chicken mix and you've got yourself one great meal. What about the celery and blue cheese you ask? Why this celery salad is the perfect accompaniment. Score, who needs to go out for wings? -R

A Beekman Birthday

 A few weeks ago, J and I went on an impromptu brew tour to Ommegang Brewery and Council Rock Brewery. On our way to Cooperstown, we stopped by the village of Sharon Springs to visit the Beekman 1802 Mercantile and ever since that pitstop, I couldn't imagine not having a Beekman birthday. So this past Saturday, I spent my 28th birthday enjoying the simple things in life. No boots of beer or giant margaritas this year.

If you watch Cooking Channel, you might recognize The Fabulous Beekman Boys aka Josh Kilmer-Purcell and Brent Ridge from their reality show as city guys who left their Manhattan ways, bought a farm and decided to become full time farmers and raise goats. You might also recognize the Beekman Boys as the most recent winners of The Amazing Race. The Beekmans now make artisanal products from vegetables and goat milk from their farm. They are well-known for their goat milk soap, a product beloved by Martha Stewart. Now they have expanded their lifestyle brand to include edible products like goat cheese and goat milk ice cream. 

Of course I was good on my birthday and had lunch before dessert. My Beekman birthday wouldn't be complete without some Beekman Blaak mac 'n cheese, courtesy of the Black Cat Cafe conveniently located a couple doors down from the mercantile. At $48 a wheel for the Beekman Blaak cheese that is on a giant waitlist, it's a bit steep for my pocket but at $7 for a bowl of mac 'n cheese made with the same cheese at the cafe, it's worth a try. The blaak cheese is a hard cheese that melts beautifully in this mac 'n cheese. My only gripe is that the dish desperately needed salt and pepper but otherwise, an afternoon lunch spent outside on the porch was a perfect way to spend my birthday afternoon. The mac is a small portion so I was glad I ordered a side of Lebanese potato salad, which was mayo-less and a nice tangy alternative to the heavy classic. J of course went with a reuben and gave it a thumbs up. 

The goat milk ice cream is worth the trip alone, and well it was the only thing I really wanted for my birthday. It's that good. We actually stopped by the Mercantile during the day and on our way back to Albany stopped by again in the evening for the Ice Cream Jam. The Beekman 1802 Mercantile was hoppin' on a Saturday night with 80s music and glow sticks, which Brent insisted on giving us to wear. Brent even let me skip the request line and put Safety Dance on top of the DJ list as a birthday present. But the real treat of the night was a half pint of Beekman goat's milk ice cream. If you love the tanginess of goat cheese, you'll love this ice cream. The Beekman's version (part goat milk and cow's cream) is smooth, creamy and rich but that goat's milk gives the ice cream such a unique tangy flavor that you'll want a whole pint rather than the half pint that it comes in. No artificial flavors here so you'll feel that much better eating it. I've tried 3 out of the four flavors and I'd rank the Cateja Caramel Swirl (of course it's a goat's milk caramel) at the top followed by the Tart Cherry Almond Swirl (with sour cherries from the farm) and the classic vanilla flavor. The last of the flavors, fig balsamic, has eluded me but I'm determined to try on the next trip. Also, if you're thinking of brining some goat milk ice cream back to Albany, it travels pretty well in a cooler bag :) The Beekmans will even

offer you ice if you need it.

For more edible Beekman 1802 products, be sure to sample the creamed honeys (from Beekman Farm bees of course); we've picked up jars of lemon creamed honey and rosemary creamed honey. Another favorite of ours is the hickory smoked sea salt. This has been our crack of the summer. We sprinkle it on everything from steaks (the Meathouse kind of course) and simply on fresh cucumber slices for a healthy snack with a smokey flavor. We can't wait to try the Mortgage Lifter Bourbon BBQ sauce, which 25% of the profits are donated to directly help struggling small American farmers. Obviously that million dollar prize from the Amazing Race has gone a long way, yet Josh and Brent remain as community oriented as they were when they first started the business. Not to mention they are as friendly and personable as they are on tv. Josh and Brent are truly the most humble and nice celebrities I've met and to see them behind the scenes at the shop shows how much they care about their business, even after moments of fame. You can't help but smile and want to be their best friends when you meet them. P.S. Read Josh's book, The Bucolic Plague: How Two Manhattanites Became Gentlemen Farmers: An Unconventional Memoir, about their Beekman journey. It's a great summer read. -R

Cooper's Cave Ale Company

We've been on a brew pub kick lately especially after the HopChef dinner and stops by Ommegang Brewery and Council Rock Brewery in Cooperstown. J and I decided to stop by Cooper's Cave Ale Company on our way to to Montreal this past weekend. Our first encounter with CCAC was actually at Council Rock Brewery where they carry CCAC's line of handcrafted sodas. My inner Harry Potter geek was intrigued by the Butterbeer (a butterscotch cream soda) complete with that trademark lightning bolt. After finding out that it was made in Glens Falls, a road trip was in order. 

It's the best of all worlds at the Cooper's Cave Ale Company flagship: handcrafted soda, homemade ice cream, great food, and craft beers. The menu is great mix of bar food with a gourmet twist, all homemade said the owner as she greeted us. Of course J started with a flight of beer but to be honest, the only memorable ones were the blueberry ale and abbey ale . Maybe the ones we had just lacked body and flavor, but we thought the beer was better utilized incorporated into the food. 

The pub menu has a number of typical comfort bar foods but with unique twists. Who doesn't love crack dip aka buffalo chicken dip? CCAC's version comes stuffed in fried wontons. This appetizer was one of the best munchies we've come across in awhile. Spicy, crispy, and paired with homemade blue cheese dip, it's something we could easily have had seconds of. We'd come back to Glens Falls just for these buffalo chicken wontons.  

J's go to dish at new places besides reubens are nachos, despite traumatizing experiences in the past that have involved Doritos chips instead of tortilla chips and rubbery ground beef at unnamed locations. CCAC's version comes with beer-b-que pulled pork. J likes to make homemade bbq sauce and he was happy enough with this beer version. I on the other hand went with the duck sliders. These sliders were infused with CCAC's ginger beer (which I had on the side and has a spicy kick!) and topped with goat cheese and apricot mustard. All of my favorite flavors on a tiny bun. I was afraid all these flavors would clash since duck and goat cheese tend to be heavy and strong, but it worked very well together here. The duck was  a very flavorful and well-seasoned sausage patty and the creaminess and the tanginess of goat cheese paired well with the gaminess of duck. 

After a full meal, how could we pass up on homemade ice cream too? For a full summer ice cream experience, order an ice cream cone at the window outside and enjoy the beautiful summer weather at the picnic tables. Armed with a cone each of vanilla honey and chocolate peanut cups, J and I were happy stuffed campers ready to tackle the rest of our trip up North. If you find yourself up in Glens Falls, make a point to stop here for food, beer, soda, or ice cream or all of the above like we did. -R

Brewery Ommegang HopChef

A giant shout out and thank you to M.H.A. Innovations for picking us as the winners of the HopChef Competition Giveaway. We had a blast at this unique food and beer pairing dinner. Seven Capital Region chefs prepared a dish incorporating and paired with a beer from Brewery Ommegang and the winner gets to compete against the other winning Hop Chefs from Chicago, Philly, and Boston in a finale during Ommegang’s Belgium Comes to Cooperstown event in August. Max London's Mark Graham won the judge's pick and Mazzone Hospitality's Will Brown won People's Choice. More from the judge's perspectives at Table Hopping and Notes on Napkins. 

J is more of the beer expert than I am but we enjoyed sampling and critiquing each dish. We channeled all we learned from watching Chopped marathons on Food Network and were impressed by the Chefs' creative and sophisticated dishes. Here's our take on the HopChef creations, starting with our favorite: 

Brunswick BBQ & Brew

I want my baby back, baby back, baby back, ribs. Don't go to Chili's for authentic BBQ. Seriously. J and I have been making fun of BBQ sauce ever since watching an episode of Restaurant Impossible where a Southern BBQ joint was using bottled BBQ sauce with a dash of allspice and squeeze of bottled lemon juice for tang. We've been on the hunt for good BBQ ever since and have found bliss at Brunswick BBQ & Brew in Brunswick, NY. It's our go to place when the meat cravings set in and we're happy to make the trek from Albany.

Tucked in what seems to be the middle of nowhere, this place is hands down one of the best authentic BBQ joints in the Capital Region. Step out of the car and you are greeted by the sweet smell of smoked meat in the air. Ahhh, makes you salivate. It's hard to pick one menu item but a good starter is the BBQ Appetizer Sampler. You get a bit of everything: bbq wings, ribs, and piggly wigglys aka pulled pork sliders. All the meats are smoked to perfection and the depth of flavor can only be achieved by properly smoking low and slow and not just quick grilling meat. You can see that classic pink ring on the meat that they always talk about on the BBQ tv specials.  

J's go to platter is the tender and juicy beef brisket. You get an array of sides with the plates. Our favorites are the baked beans and sweet potato fries. But J's favorite staple is the corn bread with honey butter. The butter is like crack. Fluffy cornbread is the perfect vehicle for this sweet and salty buttah. He would eat a tub of honey butter if he could, but I'd like my fiance not to die of a heart attack. 

Brunswick BBQ isn't just about the meat but the pizza as well! They have a brick oven pizza that makes for the most perfect charred crust. The dough is crispy yet has a good chew to it and one of the best slices is the Brunswick BBQ Signature pizza with homemade, sweet Kansas City Sauce, cheddar cheese, and that yummy smoky pulled pork. The Margherita Pizza is just as good too, especially with prosciutto.  

Make a point to stop on by Brunswick BBQ, it's also a great pit stop to or from Grafton State Park or The Peace Pagoda. You will find blissful peace in this BBQ joint as soon as you taste it! -R

Cheesecake Machismo

I love me a good cheesecake. Some out of town friends came for a visit and wanted Cheesecake Factory for dessert. As much as I love CF's dense, creamy cheesecake, my friends needed to have a true Albany dessert experience at Cheesecake Machismo. 

Small, quaint, and definitely quirky (hello pop art and all things comic books), it's the ultimate unique sweets spot. You all know I'm a sucker for different flavors, and Cheesecake Machismo lives up to uncommon flavors that you won't find at chains like Cheesecake Factory. My odd flavor of choice was a green tea cheesecake with chocolate ganache topping while J was sold when he heard chocolate chip cookie dough crust and went with a slice of chocolate chip fasciana. I must admit the green tea flavor didn't really come through but the chocolate part made up for it, and I love the light texture of the cheesecakes here. Sometimes the CF ones are too dense and rich, and at CM I leave satisfied and not over the top stuffed after a slice. 

The friends went with slices of bananas foster and pineapple upside down (aka

Spongebob's Eviction) and were not disappointed. Cheesecake Factory who? Plus, at $5 a slice with your choice of a hot or cold beverage, it's a mighty good deal. When in doubt, always take out of town guests to the best local spots like Cheesecake Machismo. 

The Ugly Rooster Cafe

Sometimes we cheat on the New World Bistro Bar brunch. When up at the summer camp in Schuylerville, in addition to ice cream stops at The Ice Cream Man, we like to grab brunch at The Ugly Rooster Cafe in Mechanicville. 

Small and quaint, it's the perfect spot to grab comfort foods with a southern twist. There's a lunch menu too but the breakfast menu is where it's at. My go to dish is the Southern Style Breakfast sandwich, which is more of a heart cloggingly-delicious fork and knife dish. Biscuits and gravy with fried eggs, cheddar, bacon, and fried green tomatoes. The fried green tomatoes are a must try--tart pickled green tomatoes in a super crispy corn meal batter--and even better smothered with white sausage gravy. This feast also comes with a side of homefries; breakfast wouldn't be complete without them.

Other go to breakfast comforts are the pancakes. On this particular day, J was extra adventurous and decided to take on the Colossal PancakeChallenge. That's 5lbs of pancakes with whipped topping, fresh fruit, and scoops of butter (um yeah, those are NOT scoops of ice cream, much to J's dismay) with syrup that must be consumed in 30mins plus 5 mins without upchucking. If you're crazy enough to tackle this Man vs. Food challenge, give yourself at least 45mins because that's how long it takes to bake these monsters. If you miraculously win this challenge, you get your meal for free along with an Ugly Rooster Tshirt and major bragging rights. Needless to say, there has only been one winner and J will be gracing the Wall of Shame and we're down $15. On the up side, J actually enjoyed the first few bites of his pancakes; they were actually tasty, fluffy, and the fresh strawberries made the challenge a bit more pleasant. J is still in recovery mode and I think he's gonna stay away from pancakes for awhile. Meanwhile, I'd definitely go back for the fried green tomatoes.

Let's Go Dippin'

It's summer picnic season which means bring a dish to share time. Stumped on what to bring to a pot luck? Try this tomato basil dip and let the raving begin. Everyone will be asking you for the recipe and it's stupidly simple. I'm terrible at following recipes but here's the gist of this mind-blowingly good dip: 

- Whip two blocks of cream cheese with 1/2 cup-ish of sour cream until fluffy

- Spread cream cheese mixture onto base of a large serving dish (or two disposable round cake pans for easy take and serve)

- Dice a pint of cherry tomatoes or 3-4 large ripe tomatoes into a bowl and mix with salt and pepper to taste. Let sit for a few minutes to let juices drain. 

- Spread tomatoes (leaving juices behind) over layer of cream cheese

- Chiffonade fresh basil leaves (2-3 bunches pending your taste) and sprinkle over tomatoes

- Drizzle with a balsamic glaze (reduce a cup or so of balsamic vinegar in a saucepan and let cool til it thickens)

That's it! Not only does this dip look beautiful, but guests will rave over how good it is. It's fresh summer flavors all in a creamy delicious dip! Enjoy! -R

Trader Joe's Treasures

Hummus is one of the easiest dips you can make at home but sometimes I'm just too lazy to make and it's just too easy to pickup quality ones at Trader Joe's. My new favorite TJ hummus is a cilantro and jalapeno hummus. It's slightly spicy and for some reason reminds of Indian flavors, like the green chutney you get on the side from those all-you-can eat lunch buffets. Delicious with pita chips and sugar snap peas. 

Another unusual TJ product is edamame hummus. It's made with edamame instead of chickpeas and has this fun green color. You still have the classic flavors of tahini, lemon, and garlic but with a unique twist. 

My other go to hummus when I'm not at Trader Joe's is Sabra's Sun Dried Tomato Hummus with the fun dip in the middle and Tribe's 40 Spices Hummus. I have no idea what all forty spices are but cumin is definitely one of 'em. 

It's about time I snacked on something healthy.

Scooped

Summer is awesome in the Capital Region, especially because we're blessed with so many delicious ice cream stands! FUSSYlittleBLOG has pretty much covered the best of the best spots in The Tour de Hard Ice Cream and I can certainly vouch for how good The Ice Cream Man is, as in Bobby Flay lost in an ice cream Throwdown good. 

TICM in Greenwich is dangerously close to our summer camp house and we stop by every chance we get. A favorite of mine is the Almond Joy Ice Cream (coconut ice cream with chocolate chips and almonds) but since we had a Living Social coupon, J & I decided to indulge a bit and went for a couple pints. Bordeaux Cherry (cherry amaretto ice cream with almonds and fresh cherries) and Mochacinno coffee ice cream for J. Not only is it locally made, but TICM also uses local, seasonal ingredients when it can like the hand melons, blueberries, and strawberries from the Hand Melon Stand right down the street. Rich and creamy, this ice cream hits the spot every time. 

Another favorite new ice cream discovery comes by way of the Troy Farmer's Market. Dreampuff Marshmallows makes unique sweets and now they have ice cream sandwiches! We tried a rhubarb ice cream sandwich and the tart ice cream paired with a soft sugar cookie was the perfect portable treat for a sunny Saturday stroll through the market. Apparently there is also a new storefront in Brunswick that is on my to visit list this summer. Bring on more gorgeous summer days so I can get more ice cream in me! -R

NY Farm 2 Door Food Truck

Oh man do I love seeing a new food truck on the culinary scene, especially when it's on my lunch break. I am blessed with awesome lunch spots in Downtown Albany and that includes the outdoor Farmer's Market at the Empire State Plaza on Wednesdays and Fridays. My go to trucks on Farmer's Market days are usually Slidin' Dirty and Capital Q Smokehouse. It was refreshing to see some newcomers on the Plaza including DeFazio's Pizza, Empanada Llama, and 'Merican Food Truck. 

I'm looking forward to expanding my lunch choices but my eye, and stomach, was on the NY Farm 2 Door Food Truck. Not that that a burger was a healthy choice, but the fact that it was made with locally sourced and farm-raised beef made me feel better about my

food choices. I'm loving seeing more restaurants and now food trucks in Albany committed to using sustainable and seasonal ingredients from our local NYS farms. It just makes me feel better knowing where my food comes from. Back to the burger; NYF2D uses 100% grassfed beef that is dry aged for 40 days. At $6.50, it was very reasonably priced for the quality of the product. While on the smaller side, compared to the ginormous ones at CityBeer Hall, this burger was just the right portion for lunch and satisfying. It had a nice charred crust and was well-seasoned. I opted for maple-pickled jalapenos which gave the burger just the right kick. My only gripe is that I like my burger towards the medium-rare side. 

I can't wait to try the maple dusted doughnut holes, they're fried in pork fat! I'm sure a nice healthy salad with organic greens will balance those calories out.  The lunch chronicles to be continued as I hit up the rest of food trucks and vendors at the Empire State Plaza this summer. 

The New World Bistro Bar

Now that J got a new job that frees up weekends, we can go back to Sunday Brunch. It's one of our favorite culinary adventures and we always go back to our go to favorite brunch spot: The New World Bistro Bar. As Food Network fans, we love the fact that owner Ric Orlando is a Chopped Champion.  But NWBB is also one of few places where we've consistently been blessed with excellent service and delicious food. 

NWBB prides itself in utilizing local, seasonal foods but also incorporates global flavors that give that unique twist that we love, especially Asian flavors.  We love New World so much we're considering using their catering for our wedding. Perfect for blending my Asian family's palette with J's Irish American family's taste. 

With each season comes a different menu and sometimes that means favorites like the Korean BBQ pork belly burrito doesn't stick around for long. However, it gives way to reincarnated dishes like the Korean Steak and Eggs. This delicious bowl of Creekstone all natural prime beef skewers, kim chee stew, Korean BBQ and local pea shoots with poached eggs captured those flavors that we were craving. 

One of our favorite brunch items that is a regular on the menu is the hash trio. Why have one hash when you can have it three ways? This is J's go to plate (minus the veggie hash since he is anti-mushroom). The hash tasting comes with the Mystic clam has, quintessential corned beef hash, and veggie hash. I don't mind the veggie hash which comes with roasted eggplant, squash, potatoes, mushroom and peppers. It's a nice light bite to the richer versions of the clam and corned beef hash. The Mystic clam is rich and briny with chopped quahogs and creamy with the bernaise sauce. As for the corned beef hash, you can't go wrong with the classics;it's one of the best in this area. Canned corned beef and hash is an embarrasement compared to NWBB's corned beef.  Other delicious brunch items to consider are the salmon eggs benedict and huevos traditionales with chorizo. One of these days I'll get around to trying the sweeter side of brunch, but I love the savory stuff! -R

Trader Joe's Treasures

Trader Joe's is one those places where it's dangerous to shop when hungry. But it's also the best place for snack attacks! I love it when TJ's features new products, and usually they are unique enough for me to want to try at least once. I'm a sucker for pretty packaging and different flavors. Case in point: Beurre Meuniere Popcorn and Cheddar & Horseradish Potato Chips. If you love wasabi peas, the cheddar & horseradish is a pretty good alternative. That horseradish is sinus clearingly good and who doesn't love ruffled chips? 

The Beurre Meuniere Popcorn on the other hand, more of a one time snack for me. What is beurre meuniere? It's a brown butter sauce with lemon and thyme and parsley. On popcorn, it tasted too much like boxed stuffing. As much as I love the Thanksgiving staple, it didn't quite work out here. I'd say stick to the cheddar and caramel popcorn. 

While I haven't had much luck with any of the Trader Joe's ice creams (too average and odd textures), I'm absolutely obsessed with Green Tea Mochi Ice Cream. Although not a TJ brand product, it needs to be shared. Haven't heard of mochi? It's an Asian dessert made with rice flour that's like a marshmallow. You might have seen it in the toppings bar of most fro yo places. It's not too sweet and has a fun chewy but soft texture. Most times you'll see mochi stuffed with red bean paste, but with ice cream it's the perfect summer treat! Some green tea ice creams have a bitter taste but this one is perfect and creamy. These mochi ice cream bites are addicting. It also comes in mango, strawberry, and chocolate flavors. Pick up a box, or two, this summer. -R

Montreal Poutine Truck

Not too long ago I had written about authentic French Canadian poutine here in Albany (link to post here). Come to find out, Shirley's Cafe in Jonesville shortly and unexpectedly closed as soon as I wrote that post. Noooo. It was already sad enough that Montreal Poutine had a short run in Crossgates Mall. While we frequented the Mall stop on a semi-regular basis, I can see why they closed. The poutine was never consistent; fries were soggy, not enough salt in the gravy, lacked flavor but the squeaky cheese curd flavor was always spot on. Disappointed that two of our closest Canadian poutine had closed, we almost came to terms that the only way we would ever get great poutine would be to visit my family in Montreal. Then, we saw the light at the end of the poutine tunnel in the form of a shiny yellow truck...