Saturday, December 4, 2010

Contraband: Kraft Cooking Cream

Yes, that's a plastic bag! Didn't know I'd get my hands on any, so duh... No cooler. So I lugged it, stored it covered in ice and now I'm dashing home with my perishable cargo. Transporting across state lines for a party at my house on Saturday.

You've gotta taste the calzones and the enchiladas to understand the effort.

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Location:For now: NYC

Wednesday, November 17, 2010

The Sexy Salad Lady

Believe it or not, one of my favorite meal stops is in NYC's Penn Station. All because of one of the ladies behind the counter. Let's face it, I can get a great salad anywhere...but I will never spend more for a salad than I do here.

I have revered this woman for ages. I absolutely get a kick out of her! I don't know her name, don't know her schedule, so it's hit or miss that I'll find her there when I'm in the city. I think she's of Middle Eastern decent or a country in Africa. She's in her 40s...50s. And truth be told.., she's not sexy.

But the way she hypnotizes me into getting extra toppings is. She literally utters only 4 words and I'm under her friggin' spell!

What size?

Its those "yeses"!

I mean it. Her yeses are incredible. The first time I heard her response to "blue cheese", I was was rocked. That yes was a sex yes. So then I asked for cucumber, and there it was...that yes again! I looked at the guy next to me in line and he'd heard it too...and smiled.  So it wasn't just me! 

Ummmm... Beets, please? yes
Egg? yes
How about craisins? yes

And so on, until I started to get concerned about the price of the salad! And it's not a fluke.

(totally snuck this picture) That's always her delivery and she does not deviate or smile...even though I always am. I mean, she's gotta know her effect, right? I now position myself in line so she can make my salad, and I'm always paying an astronomical amount just because of my little secret. Hmmmm....kinda just realized I'm stalking.

And when she's not there....'eh. I still eat, I just don't have the visceral experience leading up to the meal.

Behold, damn near $11.00.

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Carnegie Deli

After the brief (and I mean BRIEF LOL) stint at the Rachael Ray show, the RWoP girls headed to Carnegie Deli...

(Ok, that's the polite way to say that our hilarious Caryn, of Fat & Sassy Mama fame, told us she was done with foo-foo food and wanted something real...NOW).

This place is an historic NYC icon for many reasons...the celebs it draws, the authentic food...and the pagan portions they dish up here. Monumental, colossal, insane portions.

A side of slaw...generous, but of no consequence really. Just an opportunity for diversion from the protein party that followed.

Bacon and egg sandwich...maybe six eggs and I don't even wanna think about how many slices of bacon. It stood a proud 5 inches tall. Delicious (I was in for a bite only because I ordered a Rueben)

Meet Big Poppa. This "sandwich" covered the whole plate and I gave up a quick prayer or gratitude for the entire cow that laid on my plate. I split it with Mandy.

I will not need to eat another Reuben for the next 5 years...(won't be able to eat...for the next 5 years). I think I hurt myself...can you pull a muscle while eating?

That baseball is actually part of a deconstructed Matzo Ball soup. I don't even have words for the soup...I had ONE spoonful. What was the point? I was seriously trying to clobber my mountain of meat sandwich thing.

I love this shot!

Any other time, in any other place, the thought of eating cheesecake alone in bed would be downright depressing. Not here, compassionate friend.

We had no choice, other than skipping dessert altogether. THAT, given the circumstances, would be depressing. Three slices of cheesecake and one chocolate go please.

Behold the Thunder...and I was happy as a lark! 

Oh my Lord!! Just discovered a new feature in my new toy. How did I survive without my iPhone?

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Tuesday, November 16, 2010

On Location: Balthazar

Caryn Ross: Frigging Tech Goddess.  This sweet LOOKING little thing has one of the most clever, raunchiest brain/mouths ever.  Hilarious and without filter.  She's also a dynamo with all things tech.  This blog is dedicated to her...because I was obnoxiously taking photos because she taught me how to blog from my phone...and I couldn't wait....and she didn't complain (I possibly would have)

Chicken liver & foie Fraser, splitting with Mandy. Hers? Beet and onion tart!

Good Lord... How do folks blog on location? Lol. Duck Confit, ladies & gentlemen:

And mine...Lobster Risotto... dinner buddies returned their Duck Confit...waaaay overbooked.

Now the end of the meal.,, Carmelized Banana Tart. Fabulous.

Monday, November 15, 2010

James Hotel - SoHo

Now I know as well as the next person that this isn't a photo of food...but right've got to be on this adventure with me.  A culinary one that re-enforces what Savvy is all about. We're doing a brunch with our friggin' BELOVED Paula Deen and a press junket for RWoP.  I'm in NYC, this great, big, beautiful city and we're staying at the James Hotel. 
Brand spanking new James Hotel in Soho.  Immediately hit (in the most pleasant ways possible) with so much visual stun that my mouth began to water.  I will tell you I was exiting from the back of a black Suburban...that was already like experience foreplay...(NYC in a Black Suburban...that was on my bucket list) I was...ummm to say the least...ready for what came next. 

Gorgeous staff.....check
Glass of wine handed to me during check in....check  (actually I didn't expect it, so Double Check)
Plate of cheeses, crackers, fruit to calm beleaguered travelers (me)...check

And the room is so sexy that my mouth was watering....I mean stuff, visually appealing things make me hungry.  I'd share photos of the room....but I've trashed it!

Made a coffee run...resisted the above because we are doing brunch with Paula and I'm not doing any Princess bites of anything. I could've been tempted if these little beauties weren't coated with sugar...the  Not a huge dent, I'm still in love with this place...sorta like my iphone...who cares if it drops 8 calls a's sexy.

Back to food later today, but I had to give a nod to the clever folks behind this spot!

And speaking of clever...for the grown up girl & boy scouts in all of 

Get something delicious...have a great time.

Thursday, August 26, 2010

In The Beginning...

photo credit:
It all started with some chicken, some cheese, some butter...and some love...and a whole lotta angels (and some salt). This is Bundles & Rice...the dish that caught Paula Deen's eye and Kraft Food's focus. It looks as good as it tastes, and that's because Lori a.k.a. RecipeGirl, has been at this awhile and knows how to take a great shot! She featured my dish on her fabulous website - fed some folks too. See below! Or more specifically READ camera is on the top of the list....

I just couldn't wait a moment longer.

Bundles & Rice
4 Chicken breasts, cut in half width-wise
8 oz Philadelphia Cream Cheese, softened
½ c spring onion
2 t fresh tarragon
2 t basil
8 slices of turkey bacon
2 T butter, melted
2 boxes of Rice Pilaf (10 minute variety) Uncle Ben’s
2 ¼ c chicken broth
3 cloves of garlic, chopped
4 T butter
4 T fresh dill, chopped fine
4 T lemon juice
2 t lemon zest
Salt & Pepper to taste
Parsley for garnish

Heat oven to 375 degrees. Season the chicken breasts and set aside. Cream together the Philadelphia Cream Cheese, spring onion, tarragon, basil. Equally spread the Philadelphia Cream Cheese mixture onto the breasts. Starting at the smaller end, roll each gently until closed. Wrap each with a slice of bacon. Place in baking dish and brush the tops with melted butter. Cover with aluminum foil and bake at 375 degrees for 35 minutes, on the middle rack of the oven. After 30 minutes, uncover and let brown for 5 minutes.

While your chicken is baking, prepare rice by bringing the chicken broth, rice and garlic to a boil. Reduce heat and simmer for 10 minutes or until all liquid is WELL absorbed. Remove rice from heat and stir in butter, lemon juice and dill. Set aside.

Chicken done? Great. Place rice on a serving platter, and position each bundle down the center, top with white sauce or serve on the side.