All posts filed under: Rel’s Ravenous Reviews

Marinating Ribeye

Asian Beef Tacos with Cabbage Slaw

Sometimes having a good friend over for dinner can be stressful. You want to impress them (obviously), but you don’t want to be slaving away while they’re sitting on your couch awaiting your latest dating gossip. The trick to really winning the at-home dinner date is having everything pre-prepared so all you need to do is heat and serve. Last week, my friend Maggie was planning on coming to dinner. Maggie is an editor at people.com and is always up on the latest news, gossip, trends—so I knew the meal had to impress. She also isn’t the hugest carb fan, so pasta (my usual go-to) was out of the question. I decided to go with Asian beef tacos with a cabbage slaw. And I made it ALL the day ahead, so when Maggie came over, I just needed to cook the beef, assemble tacos and pour the wine. (Took about 5 minutes tops). This is a quick, do-ahead meal that you can easily prepare without being a slave to your stove. Here’s the meat in marination …

Pasta with Fresh Corn Pesto and Basil

Yesterday I ventured to the Union Square Farmers Market to pick up a few ingredients for a recipe that I found in Bon Appetit magazine. Once again the myriad of tents filled to the brim with fresh fruits and vegetables had everything I was looking for…and more. Instead of buying an overpriced bunch of basil from whole foods that costs about 10 times more than it should, I picked up a basil plant for only four dollars. I also got several ears of sweet corn. Vegetables, flowers and more. Soon I was armed with several bags of goodies and went home to get cookin. The recipe that I was about to try was Tagliatelle with fresh corn pesto and basil. I halfed Bon Appetit’s recipe and made a few changes as well. Below is the recipe I ended up using. Fettucine with Fresh Corn Pesto and Basil 3 cups corn kernels (about 4 large ears) 1 large garlic clove, minced salt and pepper to taste 1/3 cup freshly grated parmesan 1/4 cup pinenuts 8 ounces …

Kosher Chicken with Black Bean Sauce

I came home today and craved my favorite dish from my favorite Chinese restaurant. In Newton, there’s an amazing posh Chinese place called Bernard’s. Bernard’s is elegant and serves true Chinese cuisine. The best dish that they serve is that Chicken with Black Bean Sauce. It is served in a piping hot stone pot, almost bubbling over with black bean sauce and tender chicken. It is perfect over rice or noodles. Anyway, I came home and really wanted this. Unfortunately that would cost me a train ride, a cab ride and probably 20 dollars to get to Boston and actually eat the meal. Since that’s obviously not feasible, I decided to make it myself. Kosher Chicken and Ramen with Black Bean Sauce Chicken 2 pounds chicken breast, cut up into bite sized pieces or strips 2-3 tablespoons cornstarch to cover chicken 1/2 tablespoon chinese 5 spices mix Ramen Buy ramen noodles at your grocery store and prepare as directed on the package Black Bean Sauce 2 tablespoons of black bean sauce from the jar 1 …

Classy Eggplant Parmigiana

Today I want to talk eggplant parmesan. This is not eggplant parm that you pick up at the next door hoagie place. It is not too dry or too greasy. It is not deep fried in a vat of day old oil. It is also not covered in any sort of fake, Kraft sliver of orange cheese. This is the elegant, panko coated, Southern Italian quality eggplant parmigiana. Eggplant parmesan is really a vegetarian’s utopia. It’s like an herbivore version of a Peter Luger steak.  Nothing is better than a sweet eggplant, lightly breaded and fried then smothered with cheese and sauce. The best part is definitely when you bite into the eggplant and there’s still a little crunch from the crusty breading. Ariel’s First Red Sauce 1 carton of sweet cherry tomatoes (about 20) 1 large can skinned and crushed tomatoes with the juice 1 large shallot (or two small) 4 cloves garlic sprinkle of sugar basil and parsley 2 teaspoons tomato paste 2 teaspoons cream salt and pepper to taste olive oil I …

Canned Soup: from Blah to Voila!

This is the enemy… Canned soup takes about 5 minutes to cook. The hardest part is probably opening the can. Just open, pour and heat. You don’t even need to add water anymore. The convenience of the soup in a can is extraordinary. Even for clean up- you just have to wash one dish. However, canned soup has some pretty serious problems. Among those are bland broth, way too much salt, mushy vegetables, and slick, slide down your throat noodles. You all know what I’m talking about. I also feel like every canned soup tastes the same. Especially when you get to the lighter, less chunky, low sodium, low fat kinds. Today I want to discuss some ways to remedy some problems that you find from canned soup because let’s face it, not many people have time to sit by the stove waiting for ham hocks to release their delicate pork flavor into a mix of freshly made chicken stock and tender vegetables. The thing is that I think we have all forgotten how soup …

A Review of Momofuku Milk Bar NYC

Last night after seeing the hilariously funny movie, The invention of lying, Whitney and I decided that despite already consuming movie treats, we wanted something sweet. A friend suggested Momofuku Milk Bar. Milk Bar? I was particularly skeptical because the only milk I consume is Lactaid and that’s a very infrequent occurrence as it is.  But we decided to give it a go because hey, dessert is dessert. When we arrived, we realized that apparently the rest of Manhattan also had our idea because there was a line out the door! The Momofuku Milk Bar is no bigger than a typical NYC apartment. Despite its size, it holds massive quantities of sugar, butter, milk and anything else that could possibly satiate even the most sweet crazed of foodies. The menu is massive. You can choose from Soft Serve, Milks, Shakes, Cookies, Cakes, Pies and “Etc” which includes potato grain and pork buns- random but sounds good to me so I won’t complain. I really think this spread would give Willy Wonka a run for his …

What do you Crave when You’re Very Hungry? A Yom Kippur Tribute to Food

A Yom Kippur Food Tribute… Right now I am very hungry, more hungry than I have been in a long time. It has been 21 hours since I have eaten and I have about four more to go. It’s funny how four hours can seem like an eternity. I don’t know why I thought this blog post would help my hunger pains, but perhaps if I talk enough about what I want, maybe I will be satiated. Probably not, but it’s worth a try. At least sitting on my computer will keep me away from the kitchen. The question is, in my deepest state of hunger, what do I want? What does this say about deprivation? Furthermore, what does this say about the dreaded word….dieting? At first considering this question, I really just want Doritos and Whitney’s Cookie-Brownies. I want Coffee Heath Ice cream. I want fritos, and a juicy cheese burger. I want Shepherd’s Pie and a Chocolate Shake. I want Giada’s Creamy Orzo and Sesame Chicken. I want a California Roll, Shrimp Tempura …

Nosh and Tell Journeys: A Boston Brunch at Henrietta’s Table

I need to start out this post by saying that I am fasting for Yom Kippur. I haven’t eaten anything since 6:15 last night and can’t eat until 7:15 tonight. For someone like me who loves food and loves even more to constantly eat just for the sake of eating, this is EXTREMELY DIFFICULT. I don’t know what is keeping me from running into the kitchen and stuffing my face with whatever is in the fridge right now. To make things worse, I am about to blog about the most delicious brunch I have ever had. Getting through this is going to be difficult… This is a statue of Henrietta, the pig. The restaurant Henrietta’s Table is named after her. I assume she’s still alive and is a beloved family pet- otherwise I think the restaurant would be called “Henrietta on the Table.” I know I have mentioned this before but there is truly nothing better than sitting down at a restaurant and being delivered a basket of steaming hot, freshly baked bread. To be …

Penne with Balsamic Brown Butter

Hello everyone!!! So sorry that I have been MIA for so long. Ditto to everything Whitney has said. Sometimes life just gets crazy, but I’m SO glad to be back! The good news is that we survived the first two weeks of school- academics, mental breakdowns, oven fires and all. Will we survive the next two? Only time will tell… For a long time I have been very interested in brown butter. What’s so great about it? And what is it anyway? Well I finally went to my favorite Italiana, Giada to figure it out. She has a recipe for Ravioli with Balsamic Brown Butter  and it looks amazing. While I was reading her recipe, which in fact looked very simple, I realized that brown butter is literally browned butter. Who knew! Nothing fancy! Just butter in a pan for a few minutes until it turns brown. I knew I had to make this dish. I went into our pantry and our fridge. Yikes, we didn’t have ravioli! We didn’t even have real butter! I …

Rel’s Ravenous Review of Bubby’s Brunch

Ahhh Brunch. The truly perfect meal; it sits delightfully between breakfast and lunch, allowing you to sleep late and eat twice as much. You can order eggs or french toast or a greasy cheeseburger. You can sip on hot coffee or nurse your hangover from last night with a mimosa or bloody mary. No judgements here when you’re brunching.  On Sunday my Mom was in town and we decided to go to Bubby’s in Tribeca. I’ve been to Bubby’s before and have always had a deliciously positive experience. There’s something about the calm atmosphere that makes me forget I’m in the city. Walk in and you’ll be engulfed by delicious smells. There’s a quiet hum of patrons devouring their meals and heavy coffee mugs clanking together in waiters’ hands. These are the classic sounds of American Brunch done the right way.  Bubby’s is not just your average restaurant for a few reasons. While the name does boast a Jewish connotation and the menu offers matzah ball soup, the restaurant has a little southern flair- a …