Good Eats Club

An Improvised Solution to a Mojito Craving

by Greg Singer

As of this past weekend, it has finally become Mojito season in New York.  It was  90 degrees on Saturday and the sun was blazing.  So, after watching the USA beat Australia in their final tune-up game before the World Cup Finals start on Friday, I was thirsting for that perfect libation that is part confection, part limeade, but mostly liquor.  Unfortunately, due to the fact that our long-procrastinated grocery trip remained so, we lacked the proper accouterments, so I had to improvise.  I think the end result, while certainly not a mojito, turned out to be really, really good.  For the moment I am calling it the “Mother Hubbard.”  Sorry there is no picture, but we drank them too fast and now don’t have the ingredients to make more. » Continue Reading…

Okay, so we’ve been busy working on a lot of other projects lately, but we’re trying to get up to speed on the food blog. Believe it or not, but we’ve been cooking a ton – we’re just too busy eating it than blogging about it! But that should end come these summer months, especially once I get armed with an awesome new smartphone.

In the meantime, we’re trying to get some pieces out of the archive including this cake made for our friend Eli’s birthday.
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Oakdale Grilled Cheese

On a recent trip to the west coast, my family took me on a road trip around the Sierra foothills region. On the recommendation of my Aunt’s friend – we stopped at the Oakdale Cheese Factory for a$2.99 Grilled Gouda Cheese sandwich and it was everything she promised it would be- gooey and delicious! » Continue Reading…

Squid and Kale

This is a dish inspired by a Mark Bittman recipe that we read  in the NY Times.  Depending on what’s in season, or in the cupboard or fridge, improvisation can be  great way to improve your cooking skills.  Mark Bittman’s recipe has more of an Asian influence with his use of spicy peppers and soy sauce, where ours has an Italian flare with the addition of breadcrumbs and pasta.

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Lobster tail

What more is there to say – $5.99 lb lobster this week at Fairway.

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Pastosa Pizza

Yum…. After a rainy afternoon touring Staten Island pizza spots, Frank introduced me to his favorite specialty Italian food store, Pastosa’s Ravioli—a third generation owned family business. Starting out 40 years ago in Bensonhurst, Brooklyn, Anthony G. Ajello saw the gap in the market for ravioli made with high quality cheeses and other ingredients. Now the family has 11 stores across the tri-state area selling olives, sauces, smoked meats, cheeses as well as other Italian imports.

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We all have a few dishes we can cook consistently well, and one of Cheryl’s is definitely polenta. It’s inexpensive, tasty and easily complements what’s in season, including these Hen of the Woods mushrooms we found at the local farmer market. Hen of the Woods mushrooms are expensive, but are certainly worth a try – they taste very “earthy” and don’t require too much work – just chop up the mushroom into little stems (kind of like cauliflower/broccoli) and fry in some butter. Brown on both sides and you’re ready to add them to your dish.
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by Greg Singer

There is no better comfort food than sausage gravy.  It’s creamy and salty, peppery enough to clear your sinuses a little, and hearty enough to stay with you all day long.  I grew up in Texas where the high school lunch line offers brown gravy or cream gravy every day.  Sausage gravy is a staple of the Texan diet,  gracing the menu of countless restaurants in my home town of Spring, but the best biscuits and gravy I’ve ever had was in Colorado.  » Continue Reading…

It’s been a while since we’ve posted some food-related work, but we promise – we’re back! We actually just worked on the apartment and added a ton of stuff to our kitchen – we even got some proper cocktail equipment so stay tuned for some drink recipes soon!
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