June 10, 2011 11:16 am
I like to consider myself a healthy eater, but sometimes I just have to have those “drop-everything-and-stop-the-world” moments when I can’t resist a dish sitting on the table in front of me. I try not to let my “episodes” turn into a full-on binge, but sometimes I can’t help it. After spending a few years fighting the college-fifteen (let’s face it, it’s not just freshmen that gain weight; no one can resist troughs of food), I decided to limit myself to a few slips a month. Two months ago, while making lasagna, I’m pretty sure I overdosed on cheese before the lasagna was even put in the oven. But when is too much cheese actually a bad thing? Never. But the lack of energy and unfortunate muffin top on my jeans the next morning was traumatizing enough to stop my seemingly endless binge. So, when I came across this jaw-dropping (then closing) dish, I knew I couldn’t pass up the opportunity to try something great. Without further adieu, I bring you Truffle Gorgonzola French Fries courtesy of Chef Anthony Sicignano of The Breakers Palm Beach. If you’re going to indulge, do it right.
Truffle Gorgonzola French Fries
Serves 4-6
1 1/2 cups heavy cream
8 ounces Gorgonzola cheese, crumbled
2 tablespoons white truffle oil
salt and pepper to taste
Directions
1. Reduce cream by half and pour hot cream over Gorgonzola Cheese.
2. Fold in truffle oil and season with salt and pepper.
3. Toss with hot, well-done fries and serve immediately.
Tip: If you're not a fan of Gorgonzola, try Fontina for a less pungent cheese.
Photo credit: The Breakers
— Written by Zoee Silber
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Tags : Zoee Silber, Dish of the Day, Truffle Gorgonzola French Fries, Chef Anthony Sicignano
June 28, 2010 9:04 am
There's not always time for a home cooked meal, and the options are even more limited when you're vegetarian, allergic to soy, gluten, corn and most nuts. Despite these ridiculous allergies, I've found Sunshine Burgers: the most delicious pre-baked, vegan burgers that are sure to please any palate. Made from whole organic ingredients like sunflower kernels and brown rice, Sunshine products do not contain wheat, soy, dairy, corn, tree nuts, ground nuts or eggs— an amazing feat for those with food allergies or intolerances.
Whether you prefer Garden Herb, South West, Barbecue, Breakfast or Falafel you truly cannot go wrong with any of their inventive flavors. Ready in 5 minutes or less, you can toss one in the microwave, throw it on a skillet or even cook it on the grill. Tip: Sunshine burgers taste great on a bun, mixed into a veggie stir fry, in salads or just served as an entreé.
— Written by Alix Weiner
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Tags : Dish of the Day, Organic, Sunshine, Burgers, Vegan, Gluten Free, Soy Free, USDA, Prebaked, Vegetarian
May 1, 2010 4:43 pm
Sometimes simplicity is key. When you open the menu at the East Village's new Black Market, don't expect a lot of choices. And there shouldn't be: you're coming for the burger. A well-seasoned (we're talking spicy cracked black pepper and lots of coarse salt) blend of Pat LaFrieda beef patty roosts on a toasty bun. The only accompaniment is the condiments and the fresh, simple "salad" of toppings: tomato, butter lettuce and raw onion. Just specify your temperature, decide whether to opt for cheese and/or bacon and you've got a juicy, satisfying dinner.
A heap of greasy, peppery fries rounds off the plate. The burgers may be number one on the marquee, but the cocktails by Hotel Delmano's Sam Anderson are to die for.Trick: If you can find the right unmarked door, head downstairs to speakeasy The Cabin Down Below for a post-prandial tipple.
Black Market
110 Avenue A
New York, NY 10009
212.614.9798
Photo credit: seriouseats.com
— Written by Celeste Hughey
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Tags : burger, black market, dish of the day, speakeasy, hotel delmano, cabin down below
April 24, 2010 4:48 pm
One of the most delicious sandwiches of all time is easily the BLT or Bacon, Lettuce and Tomato. A new twist on this classic sandwich is taking Chicago's Hyde Park neighborhood by storm —The Big Easy is serving "fried green tomato" atop crispy bread with bacon, guacamole and melted cheddar.
Tip: The sweetness of the tomatoes with the salty crunch of the fried batter is sure to fancy the taste buds of anyone even if they aren't from the South. David Shoppiro, owner of The Big Easy says "I knew this dish would be a classic on our menu, adding a few more ingredients t the fried green tomato is a sure way to experience the best authentic Cajun, Creole and Southern BBQ dishes.
The Big Easy
1660 E 55th Street
Chicago, IL 60637
773.330.0440
— Written by Behind the Burner Team
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Tags : The Big Easy Chicago, Hyde Park Restaurants, Green BLT, David Shoppiro, Behind the Burner, Dish of the Day
April 5, 2010 3:23 pm
Here at Behind the Burner, we take our guac very seriously. Now that avocados are coming into season, everyone needs to have a classic guacamole recipe under their belt for impromptu get-togethers, barbecues, picnics or easy snacking (because let's be honest, who doesn't love guacamole?).
This recipe balances creamy, ripe avocados with sharp onions, juicy tomatoes, and of course, cayenne and jalapeño peppers for just the right amount of heat. Trick: If you're making guacamole in advance, leave the avocado pits in the dip to prevent it from turning brown. Seal tightly with plastic wrap and it will last hours in the fridge!
Photo credit: www.latinonutrition.org
— Written by Lisa Curry
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Tags : Behind the Burner, Divya Gugnani, Dish of the Day, Guacamole, Avocado, Tomato, Onion, Jalapeno
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