NYC

Autumn In New York City

October 19, 2016

Summer returned to New York City this week. Yesterday, the mercury topped 82 degrees, which is unheard of for mid-October. New Yorkers are soaking up the “July in October” weather, walking around in summer clothing and eating lunch in the parks.

Even though the weather is unusually warm, it’s wonderful to see apartment buildings and shops adorned with autumn decor. Even corner bodegas decorate with pumpkins and and scarecrows. This is one of the things that I love about New York City!

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Peach Lime Marmalade

August 27, 2016

I had a bowlful of organic peaches ripening fast and a lime rolling around in the refrigerator and wondered how this combination would taste together. This morning was the first time that I tried it on toast and I am surprised at how delicious it is. I think that I’ll try making more over the weekend.

Spring

May 26, 2016

One of the things that I love about New York City is the abundance of interesting signs. I love this sign that describes spring so well.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Seder Plate

April 21, 2016

This afternoon I was down in the west village and stopped into Citarella Gourmet Market on 6th Avenue. The place was packed to the gefilte fish with midday shoppers who seemed to be mostly shopping for tomorrow evening’s Passover dinner. I was surprised to see that they were selling prepared Seder Plates complete with hard-boiled egg, lamb shank bone, haroseth, horseradish, parsley, and watercress. Just goes to show that I learn a lot when I leave my apartment and go on little adventures in the city.

NYC Fruit Vendors

April 19, 2016

It’s finally the most perfect weather ever and it’s nice to see the fruit and vegetable vendors set up on the street corners. I say hello to this friendly vendor in the mornings when I’m on my way to the gym.

Saturdays At The Butcher Shop

April 16, 2016

I’ve gotten spoiled and typically don’t care for the grocery store meats. They tend to be bland and tough so most Saturdays I take a trip to the butcher shop. I’ve been reading Bill Buford’s book, Heat, and when the butcher asked me what meats I wanted I thought to myself, “Hmmmm…I think I’ll eat like a Tuscan,” and then blurted out, “I’ll have those two large delicious looking T-Bones!” Life is so much better with a good butcher nearby.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Black Garlic

April 12, 2016

Black Garlic

Black Garlic has been around for quite awhile and is an ingredient that chefs have been using across the country. Think of it as “sweet meets savory.” Black garlic is made when heads of garlic are aged under very specialized conditions until the cloves turn black and have a sticky date-like texture. The taste is delicious and unique with a sweet and earthy umami flavor that intensifies nearly any dish you’re creating.

Garlic bulbs are kept for weeks at low temperatures in a humid environment. The enzymes that give fresh garlic its sharpness break down. These conditions also facilitate the Maillard reaction, the chemical process that produces wild new flavor compounds responsible for the deep taste of seared meat and fried onions.

Black garlic’s flavor is described as tasting like aged balsamic, prunes, licorice, molasses, caramel, and tamarind. Use the cloves as you would roasted garlic. Purée with olive oil for a dense and sweet flavor all its own that compliments steaks, chicken, fish and seafood. Smear the paste on crostini or incorporate it into dressings. Use in a braise to intensify the umami-rich flavor of spare ribs. Add to soups, risotto, noodle and rice dishes, and cheese dips. Black garlic also pairs well with blue cheese.

Black garlic also comes in a dehydrated powder that is considered an umami pixie dust. Just sprinkle a bit of it on anything that begs for depth and earthiness.

Most likely you won’t find black garlic at your local neighborhood market, but some Whole Foods will carry it. I’m lucky enough to get mine at Kalustyan’s in New York City. You can certainly get it online at Amazon or other specialty online food sources.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

April Fools Day In NYC

April 1, 2016

This is the kind of stuff one sees walking home from the gym on April Fools Day.

First Day Of Spring!

March 20, 2016

We welcome the first day of spring with open arms, even IF we are supposed to get snow this evening and tomorrow here in the northeast. Happy First Day Of Spring & Happy Palm Sunday! Have a wonderful day. Blessings on you and your families.

Park Avenue Hot Dog Cart

March 18, 2016

One of the colorful things about New York City is that there are food carts on nearly every corner.

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels