A Kid’s Point of View: Carnegie Deli, New York City

When we need BIG food after a long day, Carnegie Deli on 7th Avenue is our first thought. The pastrami sandwiches are big enough for two to three people, while the mac ‘n cheese is satisfying for the kids. In this episode of “A Kid’s Point of View”, Aurora takes her friend Charlotte, from Alabama, for her first, true taste of New York pastrami.

 

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A Kid’s Point of View: Cupcakes at Magnolia Bakery

In this episode of “A Kid’s Point of View”, Aurora and Charlotte visit the world famous  Magnolia Bakery on Bleecker Street, where the girls from Sex and the City used to meet for cupcakes.

 

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A Kid’s Point of View: Tiramisu with Tara

Some kids know how to double task and make it look easy. My friend Tara and her friend Charlotte wanted to show how good their Italian is getting, so they created a cooking video… and narrated it in Italian. My kids have been asking to go to Italy. Maybe this is the way to get them started.

 

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A Kid’s Point of View: Homemade Chocolate Chip Brownies

8 year old Aurora Rose takes over the kitchen in this session of “A Kid’s Point of View“, showing us her version of a recipe for Homemade Chocolate Chip Brownies.

Cooking is, sadly, becoming a lost art. People spend more time watching cooking shows than they do in the kitchen. “A Kid’s Point of View” is a series of videos working with kids in the kitchen, letting them exploremake mistakesimprovise and ultimately carry on the tradition of family and friends in the kitchen.

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A Kid’s Point of View: Chicken and Pasta with Garlic Cream Sauce

In this episode of “A Kid’s Point of View“, 10 year old chef Orion Miller walks us through the creation of his recipe, Chicken and Pasta with Garlic Cream Sauce.

Cooking is, sadly, becoming a lost art. People spend more time watching cooking shows than they do in the kitchen. “A Kid’s Point of View” is a series of videos working with kids in the kitchen, letting them explore, make mistakes, improvise and ultimately carry on the tradition of family and friends in the kitchen.

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Peeling a hard boiled egg… what a pain!

My young daughter loves egg salad but I very seldom make it because I HATE peeling those darn (change of grammar because she’s watching) eggs. So what’s a guy to do?

Evidently, there’s a very simple way to do it. Blow the eggs out of their shell. This won’t work at a restaurant because nobody wants your spit all over their eggs, but for home cooks, this is the trick:

  • Slow boil, 12 minutes
  • 2 inches water above eggs
  • 1 tsp baking soda
  • Take shell off of each end
  • Blow the egg out

Are you kidding me? Really? Yep, watch this.

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A Kid’s Point of View: The Best Cheese Burger in the World at Little Owl

 Editor’s note: This review is by 10 year old Orion Miller of New York City. His review is on the hamburger at The Little Owl, Bedford at Grove.

Little Owl - Cheeseburger

ok, i am a kid, i Know i am not supposed to write reviews on the best restaurant in the world.

let me just say i had the best cheeseburger in the world at the little owl.

perfectly cooked classic burger bun
2 or 3 slices of firm juicy mouth watering bacon
1 or 2 slices of melted american cheese
one blessed cow.
1 more perfect bun

i went there for my graduation dinner and it was way more than i expected. my family heard that some critics said that the Little Owl was the best burger in the world but and i TOTALLY agree.
i cant comment about the alcohol but the iced tea was great.
the service was more than i can ask for my sis wanted tomato juice and the waitress
said she might have it in the basement and she went in to the basement and got it.

the location was perfect. there was not a lot of cars beeping (in fact there was none at all) It was quite busy but not loud.

Tip: make a reservation

next i will try the pork cops

me and my dad are trying to recreate the burger but i don’t think we will come close.

the desert was great

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A Kid’s Point of View: First Sushi Experience

My 10 year old son and I had a boys night out while the girls were at a music camp for the day. He requested that we try some food that he had never had before. Enter: The Sushi Bar at the Lobster Place in Chelsea Market.

We videoed each of his bites with detailed feedback. If you only have time for one, check out the Spicy Tuna segment. There’s a wonderful reaction as he realizes he has put too much wasabi in the soy sauce.

A Kid’s Point of View: Yellow Tail Sashimi

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From Santa Fe to New York City with Love: Homemade Enchilada Sauce

Enchilada Saunce - Ingredients

I love southwest cooking, especially the freshly made sauces I’ve tasted on my numerous trips to Santa Fe. The bold flavors and colors coming out of Mark Miller’s Coyote Cafe have been an inspiration for years. With that in mind, I decided to try and recreate a nice, smokey flavored enchilada sauce that could be used on anything, not just enchiladas. Natasha came over to document the process for me and I think we’ve got a first try hit.

I’m not the experimenter that Xene Abraham is, so if you refine the recipe, let me know how and we can turn something really good into something great!

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Meatless Monday: Rainbow Swiss Chard with Leeks and Shitake Mushrooms

2013-04-06-SwissChardWithShitakeMushrooms-01

I like to think of myself as an “improvisational” cook; whatever I find in the frig and hanging out on the spice rack, I figure out what to do with it. For this week, spring is helping out a bit with some gorgeous Rainbow Swish Chard turning up at the local markets.  For a heartier dish, you can use kale instead, but for spring time, the light texture of the chard mixed with the leek and Shitake gravy makes for a promising main course.

Don’t get thrown by the length of the ingredient list. The big four are the chard, leeks, Shitakes and potatoes. The rest is for multi-levels of flavor in each forkful.

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