Happy Valentine's Day

Wishing all of you a romantic and delicious day ..... LET LOVE RULE!

ONE DISH AT A TIME'S NYC RESTAURANT WEEK FAVORITE PICKS

Here are a few of my 'must visit when in NYC' restaurant choices ...

Please make sure to at least try one of these culinary flavor-filled establishments ... you will not be disappointed & your wallet will be pleased as well ... enjoy the greatest city in the world, during its most beautiful season!!! 

IN THE SUMMERTIME!!

NYC RESTAURANT WEEK SUMMER 2012

Join the 20th anniversary of NYC Restaurant Week, July 16–August 10, with 20 plus days of three-course prix-fixe dining, featuring $24.07 lunch and $35.00 dinner at more than 300 restaurants.

NYC Restaurant Week is New York City's original dining celebration and a pioneer in the dining industry. As the country’s first-ever restaurant week, it debuted in 1992 when it was developed as a one-time culinary event to welcome the Democratic National Convention (DNC) to the City. Though created to appeal to delegates and other DNC attendees, the program—with 95 participating restaurants—also found a strong following among residents excited to dine at some of the City's top restaurants for a fraction of the usual cost—$19.92 for a three-course lunch—and who wanted NYC Restaurant Week to be a recurring event.

Over the past 20 years, NYC Restaurant Week has grown tremendously yet has remained committed to giving visitors and residents the opportunity to experience the quality, variety and hospitality that embody the NYC dining experience.

NYC SALTY PRETZELS

One of the things I miss about home is the wonderful street corner pretzels, if you enjoy pretzels as much as I do or if you just want to try them, here is a fun and easy recipe so you can have them right in your neck of the woods. 

New York Pretzel ( serves 8 large pretzels)

• 1 tbsp sugar
• 1 (1/4-oz) package active dry yeast (2 1/2 tsp)
• 3 3/4 to 4 cups all-purpose flour
• 1 tbsp table salt
• 1 1/2 cups water 
• 1 large egg, lightly beaten
• 2 tsp pretzel salt*

• Parchment paper

Brown mustard - optional 

Stir together sugar, yeast, and  water - lukewarm  (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.

Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

*Available at King Arthur Flour (800-827-6836).  If not available you can substitute with kosher salt.

Chef's notes: ~ Dough can be mixed and kneaded in a standing electric mixer fitted with dough hook.

 ~ Pretzels are best the day they are made. (When they are kept overnight, salt may dissolve and may get harder  than desired)

Grab your favorite refreshments and enjoy the amazing taste of a warm salty New York Pretzel!!

Above all, make sure you have fun with it, 

you can make it in any shape you'd like. Remember, 

they don't necessarily need to look pretty, they HAVE TO BE TASTY!!

HAVE FUN!!

NYC RESTAURANT WEEK 2011

JANUARY 24 ~ FEBRUARY 6

NYC Restaurant Week® is New York City’s original dining celebration. As the country’s first-ever restaurant week, NYC Restaurant Week debuted in 1992 when it was developed as a one-time culinary event to welcome the Democratic National Convention (DNC) to the City. Though created to appeal to delegates and other DNC attendees, the program also found a strong following among residents excited to dine at some of the City’s top restaurants for a fraction of the usual cost—$19.92 for three courses—and who wanted NYC Restaurant Week to be a recurring event.

Over the past 19 years, NYC Restaurant Week has grown tremendously. It has expanded to include both lunch and dinner offerings—three-course, prix-fixe meals for $24.07 and $35, respectively—and extended to two weeks (including Sundays for some restaurants) in both the summer and winter.

Summer 2010 marked an all-time high of more than 275 participating restaurants—representing a cross section of the NYC culinary scene that encompasses a diverse range of cuisines and includes some of its most time-honored restaurants and buzz-worthy newcomers.

With more than 300 restaurants participating this winter, NYC Restaurant Week continues to be one of the City’s most exciting and anticipated events, and a pioneer in the dining community.

Get ready to celebrate even more in the summer of 2011, when NYC Restaurant Week marks its 20th year. Stay tuned for more information about special events, offers and more.

Through its evolution, NYC Restaurant Week has been guided by an unchanging commitment to give visitors and residents the opportunity to experience the quality, variety and hospitality that embody the NYC dining experience.