Category Archives: Side Dish
The Red Hook food vendors that gather around the soccer fields there on weekends used to serve this corn. The sauce – what gives this corn that extra little kick – is a mixture of mayonaisse (several spoonfuls for 2 ears), paprika (about 1 or 2 tablespoons depending on how hot you want the sauce) and cilantro (chop into thin ribbons about 1 handful for every 2 ears).
Amorina’s is your basic low-key neghborhood place. It serves rustic pizzas (i.e., free form pizzas with quirky toppings such as pancetta, fried egg, parmesan and black pepper for the “carbonara”), pasta and several simple but delicious appetizers. Having gone a couple times, I have grown very fond of the provolone, olives and cured meats (and tomato) appetizer. The ingredients are just cubed or cut in half and drizzled with olive oil and salt:
A. has ordered the capricciosa in the past and enjoyed it. This pizza comes with fresh mozzarella, sausage, artichokes, green olives, mushrooms and rosemary. Wasn’t my favorite as the heat from teh pizza makes the artichokes wilt too much:
Amorina Cucina Rustica
624 Vanderbilt Avenue
Brooklyn, NY 11238-3804
Tel.: (718) 230-3030
A cupcake is absolutely the perfect thing you need when its drizzly end of a not-so-good-day. Too bad “Cupcake Day” only comes around once a year in NYC! Instead, I embarked from the W4 th Street platform bound for the renowned Amy’s Bread to cheer things up.
Amy’s Bread is one of those quintisential New York places that everybody should visit at least once. For example, above is a shot of the perfect chocolate frosted yellow-cake cupcake I got at Amy’s Bread-The Village recently.
Even the most pedestrian of their cupcakes are worthy of great praise. So here’s the praise: this cupcake was perfect! The frosting was a rich, creamy chocolate with rainbow beads on top and the yellow-cake was moist but not overwhelmingly sugary. And all wrapped up in pastry shop style instead of the cheap baking cups you see at other establishments.
Amy’s Bread is –clearly people– known for their superiority and variety of homemade breads. So naturally, I sampled on of their rolls: a whole wheat role:
This tasted really fresh and it was airy as you bit into the roll. On top the light dusting of cornmeal was good.
And since it was just Before closing time ::sigh:: there was really only one type of sandwich left so I grabbed this:
The bread was good (of course) and also Amy’s Bread offers their food at 50% off near closing time, only cost me about $5 total. (!) Yes, even a small sandwich in Midtown where I work would set me back more than that…..More like $7 or $8 a sandwich!
* all items are 50% off if you go after 5pm
* sandwiches are not their forte; try the bread (duh!)
Here’s some background info. from their website:
Amy Scherber, owner of Amy’s Bread, is known nationally for her commitment to making hand-made, traditional breads. After graduating from St. Olaf College in Minnesota, she began her career in marketing in New York City, but after three years in the business world, realized a passion for cooking and baking. She attended culinary school at New York Restaurant School, then worked as a line cook and pastry cook at Bouley restaurant. To learn more about bread, Amy trained briefly in three bakeries in France, then returned to NY and baked bread at Mondrian Restaurant before launching Amy’s Bread. The bakery opened in 1992 in a small storefront on Ninth Avenue (Hell’s Kitchen) and has received rave reviews. Amy’s Bread has been featured in the NY Times, New York Magazine, Time Out N.Y., Gourmet, Food and Wine, Bon Appetit, La Cucina Italiana, Wine Spectator, Crave NY, and many others as one of the top bread bakeries in New York, and the U.S.
In 1996, Amy expanded to a second location in the Chelsea Market where you can watch workers through the glass storefront as they mix, shape and bake the bread. In 1992 the staff numbered only 5 workers, and has grown to over 100 employees today. Amy’s Bread delivers delicious breads and rolls to more than two-hundred restaurants and stores in New York daily. Amy also has three retail cafés, her first two locations, plus a store in the Village, which opened in February of 2005. Her cafés offer a full line of breads, sweets, cakes, sandwiches, and salads, plus cappuccino and other beverages.
Amy has published a cookbook, Amy’s Bread, filled with recipes for many of her breads and morning pastries. The 2006 Zagat Survey of Restaurants ranked Amy’s Bread very highly with a rating of 24 for food and as one of the Best Buys in NYC, while the Zagat Marketplace Survey gave a 27 for food—top in the baked goods category. The bakery was also chosen to have “Best Bread in NYC” in 2003 by the readers of Time Out N.Y.
Amy is on the Advisory Board of the Bread Bakers Guild of America, and formerly on the board of Women Chefs and Restaurateurs. She has appeared on the Food Network on the Baker’s Dozen, Emeril Live, and on many other television cooking shows. She teaches baking for home bakers at local culinary schools, and to professional bakers elsewhere including Japan. Amy was selected in the “40 Under 40” Rising Stars in Business by Crain’s New York Business in 1997. She was featured in Entrepreneur Magazine as one of their 30 rising business owners for the year. In 1999 Amy was selected as New York Woman Business Owner of the Year by NAWBO (National Association of Women Business Owners.) In May of 2001 the Professional Women’s Exchange, NY honored her as Woman of the Year, and she was selected as NOW–New York’s Woman of Power and Influence for 2001. The James Beard Foundation has nominated Amy twice as Pastry Chef of the Year. Amy also received the Women Chefs and Restaurateurs Golden Bowl award for Best Baker or Pastry Chef of the Year in 2003. In September of 2005 she was honored by Wayzata High School as the distinguished alumni of the year. Amy’s Bread has been selected as one of 60 Blue Ribbon small businesses in America by the U.S. Chamber of Commerce for 2006.
….you could always order in. Order in an English Breakfast that is and for convenience sake, why not get it tattooed on your head lest you forget how you like your eggs.
Now, who would be crazy enough to agree to have sausage, eggs and bacon tattooed on their head? Much less who would do it for free? Apparently this guy would:
Occasionally, Food City Bytes considers getting a tattoo. But usually its more in the realm of…. why not get a tattoo of a freckle…hm, yeah, I want to get a tattoo of a freckle. It would be both oddly amusing and relatively inconsequential. Have to cover up tattoos for Oscar night? No problem.