Blue Marble Ice Cream

102 Franklin St, New York, NY 10013

(212) 775-1117

Organic ice cream is a phrase used a bit too often nowadays. Not all ice cream makers can really claim this. In this over crowded market place Blue Marble is an ice cream company that is standing up from all the competition out there. We found Blue Marble as a small oasis just outside of New York City's China Town in a coffee shop on the corner of Franklin Street.

For a start we ordered the base flavors of Vanilla, Strawberry and Chocolate which were simply genuine. The purity of all three flavors came straight through in the first spoonful. There was no doubt that this was a perfect combination of organic ingredients that gave these and all the other flavors we tried a beautiful texture and taste.

A single marble scoop is generous and put in a cup as the norm is, makes a nice complete treat. Featuring wooden spoons and environmentally friendly cups, Blue Marble has placed importance on being natural. The ice cream is also without the artificial growth hormones and flavor enhancers found in supermarket shelf products. The result is there to taste and enjoy. You really cannot make out that this ice cream has no eggs and no corn syrup.

We tried the single marble scoops just make sure we could taste more flavors and not get sweetened out. On the menu they do have milkshakes and sundaes also. The ice cream cakes and ice cream cup cakes are also on their list. Yet to try them out on hot sunny days. I am sure they will be great. Founded in Brooklyn, their products are also available via grocery stores and retailers all over the tristate area. 

The logo is simple design which I likened to bursts of blue color and flavor from a brown sugar ice cream cone. It is completely in sync with the products and pleasing to look at and as their website informs is inspired from an astronaut's comment about the earth looking like a 'blue marble' when seen from outer space.

And yes, they do source from small farms, grass fed cows from upstate New York and have strong focus on sustainability which are the current best practices in the food business.

Hummus Place

109 Saint Mark's Place, (Between 1st Ave. and Ave. A), New York, NY 10009
(212) 529-9198

Mediterranean cuisine spans several countries and we have always found it very soothing and welcoming especially with its focus on vegetables, fruits, grains and beans. Of course in New York City you can not miss the falafel sandwiches and the couscous. Taking time to find a good place to sit down and enjoy the flavors of this cuisine, I narrowed onto 'Hummus Place' for a Sunday afternoon lunch.

This place was authentic from the start and is also known for making their food fresh daily. The eggplant sandwich with a boiled egg was one combination that was something that I had not seen at other places. One bite into it and I was hooked. The hard boiled egg with the tahini made a very nice taste and different from the regular eggplant sandwiches. Also, the mango chutney added the correct balance in flavor.

The falafel came served on Tahini and green sauce. One of the best Tahini that I have tasted. Perfectly made and fried to perfection, they were quickly gobbled up.

Strained yogurt with za'atar and olive oil called 'Labane' was served as a dip. The touch of olive oil made the taste of za'atar come through. I have not tried it before but this was a good start. Will have to see how I can incorporate it into my own recipes.



As a side order, we had baked cauliflower with parsley tahini sauce which literally melted in the mouth. A full head of cauliflower made with the mildest of seasoning was quite soothing. A good healthy choice and something that I had not expected to be so tasty. Will surely remember to order this again.

The veggie couscous made of whole wheat grain and topped with vegetables came decorated with chick peas, raisins, caramelized onions and roasted almonds. A very nice combination and delicately made. This dish was served with a small bowl of clear soup, which I poured on top of my dish and it made it soft and slightly moist and hence perfect to eat.

There are three locations of this restaurant in the city, and the one in East Village was the one we tried. I am definitely keeping this one on my list for the next visit to the city.

Sesame Truffle (Til Ladoo)

Happy Holi everyone! The festival of colors welcomes the beginning of the new season. Holi also signifies the victory of good over evil. Hindus all over the world celebrate it with colored powder, water, music, dance and lots of tasty treats to eat. So, here I am sharing recipe of a dessert that we used to eat during this time.

This tasty truffle look alike sweet is one of my favorites , which I learnt to make from my Aunt. Sesame seeds give warmth and energy to the body. They are rich in anti- oxidants and are used in most of the cuisines of the world. Store the seeds in the freezer for a longer shelf life.

Ingredients
1 1/2 cups White Sesame Seeds
1 cup Reduced Ricotta Cheese
1 tsp Melted Butter/ Ghee
4-5 Cardamom Seeds, slightly crushed
1/2 cup Sugar

Method
Put the ricotta cheese in a non stick pan and cook it on low to medium heat till it is reduced into half and it looks almost solid. Keep aside to cool.

Dry roast the sesame seeds till they become fragrant and slightly brown. Let cool. Grind it coarsely in a blender. Put it back in the same pan. Add ricotta cheese, green cardamom and sugar. Stir well for five minutes or till it all comes together. Rub some butter/ ghee in both hands and shape them in balls.

Polpettina Homestyle Pizza Kitchen

102 Fisher Avenue, Eastchester, NY 10709
(914) 961-0061

Eastchester is quite close to us and we visit the shopping center quite often but have not ventured there for food. Browsing online, I discovered that not far from the main center but close to a largely residential area of Fisher Avenue there is a Pizza place that specializes in 'non-soggy' pizzas made from local ingredients. Intrigued I put it on my list for a try.

So, on a Saturday afternoon, done with shopping and feeling ready for a quick bite, we drove there. Polpettina as it turns out means a 'little meat ball' that is their main attraction along with the Neopolitan pizza. On the simply designed menu they have small plates, salads, pastas, pizzas and desserts. All quite enticing. There is also an extensive menu of beer for the beer lovers.

To get my kids busy, we try to order something quick and often it is the fries on the menu. Here the sea salt fries we ordered were really very very tasty and I could have polished the full order if it were not for the recurring gym class visions while I was munching on them. They were finely made and served in a tin baking pan giving them a rustic touch. There was another variety of garlic chip and herb, that caught my eye and I made a mental note of it for a future visit.

 

I also ordered something that I usually have not tasted at a restaraunt. It was side plate of roasted Brussel Sprouts. I have made these at home often with a simple recipe that calls for a bit of olive oil, salt and pepper only. Here  they came with a breadlike crust and flavors of garlic, salt and other herbs all that lent it a wonderful taste. It was a decent serving size for two people.

 

 

Since this was out first visit here and we were with kids the pizza we selected was their signature Neopolitan pie. True to the reviews, the chef here has mastered the art of making a pizza without making it soggy from the center. It was well cooked, crisp tasting with a very nice dough base. The tomatoes and cheese was surely locally sourced and sweet tasting. Each slice came out perfectly. On the menu there are other signature pies also - Fig, Marinara that come with different toppings. Perhaps they will be good for another day.

 

Pumpkin with Onion and Ginger

Pumpkins abound during the fall and winter season and during those months all types and varieties of this loveable gourd become available. Once the carving and festivities are over, you can bring to table a simple and delightful dish. This recipe with onions and ginger that you can read on the Fox news website, brings to light the squash's sweet and buttery flavor with a hint of mild spices.

Garnished with fresh chopped coriander this dish tastes very well with plain rotis and a side of yogurt. This is a traditional recipe that my mother used to make in the winter months.

Spinach Raita with Tadka

This time, I have a special recipe on the Fox news website. One that will remind you of the current focus on green drinks but unlike them is not adultrated with color. Unbelievably full of nutrition with Vitamin A, C, E and K, plus Calcium, Folic acid and of course Iron that would make any Popeye fan proud, this raita is a hit with my children. No longer will you have to coax little ones to eat their greens.

And it is so quick to make that it even surprises me at times. Another value add is that you do not lose any of the nutrition in the whole process. The garnishing is simple and will give any meal spread the appreciative highlight. I make it with samosas, pakoras and even as a chip dip.

While growing up, I remember the different kinds of raita, some with tomatoes, some with onions, and some that were sweet with fruits. This one tastes so good with plain rotis, naan or with white rice that it just might become a staple on your list. Enjoy!

Cheesecake Factory Brunch

 1 Maple Avenue White Plains, NY 10601
(914) 683-5253

 

Some years back when we were in Honolulu, we had been a bit pressed for finding vegetarian food. Not knowing the local area that much and also since we were exploring the natural surroundings more and returning to our hotel always late at night, we only wanted to walk a few blocks to find a good meal. It was then that Cheesecake Factory had come to our rescue.

  

And this past weekend we decided to re-live those moments but at the nearby location in White Plains right next to the Westchester Mall. On Sunday morning, there was not much of a crowd for the brunch time and we were promptly at our table looking at the full menu.

The Sunday brunch menu options are not available on their website, but were with a lot of selections. We had in mind to try some of the 'diner' kind of preparations and not the cheesecakes however tempting they looked in displays. The French toast with strawberries arrived dusted with sugar and fresh cut fruit on top. It tasted nice and I would say a bit like an upscale diner fare.

The blueberry pancakes came three to a plate. With the maple syrup and blueberries, these were well tackled quickly by the kids. Given the restaraunt chain type of feel that Cheesecake Factory has, the pancakes tasted quite fresh. The serving sizes here are on the larger side. The portions are good enough for two people and for a couple out for lunch, it would be convenient to order two dishes and share.

 

The omlette stuffed with bell pepers, onions and mushrooms came with a side of toast and potatoes. The potatoes were partially crisp but without much seasoning except salt and pepper. I have had better at other places.

 

To see a latte being served in a glass mug was a bit different feeling, but it was ok enough to close out the meal. The double esspresso could have been a bit stronger to my taste. In all, for a brunch menu at this place, there are several other options that will beat any higway diner fare in quality, taste and presentation. I also think that given the streamlined business they run you would find the same brunch menu at all locations.

 

Kadai Paneer

Whenever, I go out to eat Indian food, Kadai Paneer is one dish, which I always order. It is paneer cooked with tomatoes and bell peppers and flavored with coriander and red chilli. And for cooking at home, I have a recipe that is my preferred homemade version with flavors of freshly pounded coriander seeds and red chillies. You can read the recipe on the Fox news website.
 

Kadai is a curved deep cooking potlike pan which is used to simmer curries and stews. Kadais are available in almost all Indian kitchens and are used for a variety of tasks like deep frying, sauteing or even roasting dry ingredients. You could almost think of them as being the Indian version of the omnipresent stockpot.

The ones that are made of iron give a dish cooked in it a distinct flavor and is also one reason that the word Kadai is pre-fixed to the dish's name.

The recipe is easy and simple to make and goes well with lentil and rice. You can also have it with paranthas or naan. And if you prefer or if you are unable to find Paneer, you can use extra firm tofu instead.

Water Moon

66 Purchase St, Rye, NY 10580
(914) 921-8880

The Water Moon Asian bistro in downtown Rye is an inviting option that serves both in-house and take out dining. It is open for lunch hours and is nicely situated in the middle of the busy Purchase Street. One weekday afternoon, I had cravings for Asian stir fry and thought of driving there for a lunch.

They have a full menu and I took my time to decide. One of the dishes I opted for was the vegetable fried rice that came nicely steaming in a mini steel serving wok. Carrots, broccoli and green beans make for a nice combination. It had a well rounded taste.

It reminded me of the Indian rice pulao that I make with peas and carrots. Indian chinese cuisine has a similar tasting dish that is made with Indian Basmati rice.

The next dish on my selection was the szechuan pepper corn tofu that came tossed and stir fried in a similar serving wok. I like the tofu to be well marinated and firm in texture. The mixture in this dish was with fresh vegetables and red chillies. It was as flavorful in taste as it looked. Crisp bamboo shoots with mushrooms and green beans. This is one dish that can either be overcooked and can get all mushy or it can be just right with the vegetable crispness maintained and the flavor balanced. I was glad that it turned out to be the latter.

The Lo mein was made with egg noodles and served mixed with fresh vegetables also. Sometimes I like to add more soy sauce to such servings but for this one the balance was correct. A bit of less salt is always nice to have in a dish since when eaten with other dishes on the table, the final taste comes out sharper. Altogether it was a good lunch outing. In case you happen to pass by for a weekday lunch you can surely find good value in the Lunch Special Bento Box options.
 

Upma (Namkeen Sooji)

Upma is a very popular and simple breakfast dish which is made of semolina. You can add a variety of vegetables to it like carrots, peas, french beans, bell pepper or just onions. Here, I have made this dish with onions and peanuts.

Ingredients

2 tbsp Ghee

1/2 tsp Mustard Seeds
7-8 Curry Leaves, roughly chopped
1-2 Red Chillies
1 tbsp Urad dal
1 cup Sooji (Samolina)
1 tbsp Vegetable oil
1/4 cup Peanuts/ Cashews
1/4 cup Raisins
1 tsp Sugar
1 tsp Salt
1 1/2 cups Water
1 Banana, Sliced (optional)

Method

Heat the ghee in a large pan. When it is very hot then add the mustard seeds and let it crackle. You can cover the pan with a lid as the mustard seeds will spread everywhere. Now add chilies, curry leaves, urad dal and saute them till they are slightly brown. Mix the sooji to this mixture and roast it till it gets a nice light brown color.

In a small skillet heat the oil and saute the peanuts/ cashews till they are slightly brown. Then add the raisins and saute for 1 minute.

Add the roasted peanuts, raisins, sugar and salt to the sooji. Heat the water in the microwave for 2 minutes and slowly incorporate it into the sooji mixture by stirring it constantly. It will look lumpy and will not stick to the pan. Serve it warm with sliced bananas.

Forcella Eatery

334 Bowery New York, New York 10012
(212).466.3300

NoHo is almost as chic as SoHo and especially the Bowery area which is now truly easing itself into the modern upscale versions of luxury lofts and a quaint restaurant scene. Gentrification brings its rewards and this time it is in the form of an Italian Pizzeria that is staking its claim to the traditional Neapolitan style. On a Sunday afternoon I found myself there observing the giant black and white tiled oven that was bringing out fresh pizzas.

 

Just to make sure that I did not gorge myself on the pizzas straight away, I decided to start with a nice 'Amalfi' salad, that had honey balsamic vinaigrette, Radicchio, Arugula, Gorgonzola cheese and decorated with sliced pear and walnuts. Lovely combination that freshened the palate very nicely and prompted me to dig into the next dish.
 

 

Sometimes I feel that the eggplant is a very unique vegetable that can take any flavor you give it to and the eggplant parmigiana di melanzane that was my next dish was rich in its layered presentation along with Mozzarella and Parmesan cheese. There was a bit of crispness in the top layers and a full texture taste in the tomato soaked bottom layers.

 

Smoked mozzarella has a nice smell that when matched with mushrooms creates a very non-tomato tasting pizza. Made with Tarfuto mushrooms and truffle oil this pizza was soft in the center and crisp and risen on the outside. The hot dripping mozzarella tasted salty and smoky giving me a very unlike pizza taste which was I must say was a good change. A few bites later I was ready to try the evergreen tomato version which I had read was not to be missed.

 

The Margherita version that Forcella serves is made with Buffalo milk mozzarella, Parmesan cheese and extra virgin olive oil that is sourced from a protected designation of origin in Italy. Garnished with fresh Basil leaves, this pizza was pure taste. The cheese melted and mixed with the tomato sauce in a correct consistency making every mouthful fulfilling. One thing I must say about the pizzas here is that they are individual sizes with four pieces to a pie, so if you do not like to share, you will be ordering two next time like I did.

 

What Italian meal is complete without a cappuchino. The barista at Forcella produced for me a beautiful looking cappuchino which my server had made sure was real hot even with the milk froth. Served in modern white ceramics it was a good ending point for the meal. This place was also with lively music and had families and couples coming in for quick bites with wine or coffee. A good find to add to my list.

 

 

On The Way Cafe

34 Ridgeland Terrace, Rye, New York 10580
(914) 921-2233

Rye is one of my favorite towns in Westchester. Nested away from its downtown, there is one breakfast place that is not to be missed. One Friday morning I made my way to this quaintly located cafe which is very close to the popular Rye Playland also. This place specializes in breakfast and lunches only.

 

They serve genuine organic fare. I ordered the blueberry pancakes that came with fresh cream. The blueberries were as fresh as they can be. The pancake batter too is made fresh on the premises and is actually a secret recipe. 

 



 This was one pancake stack that tasted as beautiful as it looked. Neither of the sour batter taste nor the uncooked feeling. Unbelievably moist and dense it was bliss in each mouthful with pure maple syrup. 

 

The organic three egg omelet that I found tempting was with a choice of three fillings. I selected mushrooms, spinach and goat cheese. The side of home fries and toast made it a complete breakfast. The eggs are organically sourced, just like the potatoes. I must say they tasted wonderful and reminded me of Aloo Sabji.

The Cappuccino was a sheer delight. Made at the correct temperature and with froth that made the mix of coffee and milk taste refined. I assume it was again the organic milk and the specially sourced coffee that made the combination so flavorful.

The cafe has a running exhibit of local artist's art work which is for sale too. The elegant setting gives a warm and homey feel. I will be visiting this place soon with my kids too as they will surely love the pancakes and the potatoes.

 

Lentil Kebabs

Lucknow, the place where I was born is very well known for its kebabs. There are all types of kebabs that go by different names; Kakori, Shami, Seekh and several others. Over the years, I have made a vegetarian version that my kids now love and are ready to eat almost any time.

This lentil kebab recipe is now on the Fox news website. It is relatively simple to make and is genuinely healthy. It is high in fiber content and mixed with potatoes, this version tastes really tangy with the addition of mild chaat masala.

 

Especially on a rainy day, these kebabs are just right. Cardamom tea goes really well with these or if you prefer some fresh brewed coffee. One good thing about these is that you can make them a day ahead by storing them in the fridge and then making them as a fresh hot appetizer for your party.

 

 

 

Meli - Melo

362 Greenwich Avenue, Greenwich, CT 06830
(203) 629-6153

Looking for breakfast options in downtown greewich I came across Meli-Melo which means hodge-podge in English. The last time I visited this place, it was a smaller shop, but now it has been converted into a wide open spacious location with large picture windows that open out for that al fresco bistro feeling. And on a bright sunny morning it was quite inviting.

Inside they were playing French music, which I think was a great idea. It made the atmosphere feel lively and happy. This place is a well known patisserie and creperie. It was quite natural for me to start the breakfast with a nice red fruit and cream crepe, which came with a white cheese sauce and red fruit coulis. Fresh tasting, and with just right sweetness this crepe is to be enjoyed with a nice cup of coffee.

And a piping hot cappuchino matched up very well with an almond crossiant on the side. Somehow, I have always had cappuchino that is well prepared but is cold owing to the milk froth. Our server, however delighted me in having it made really hot. It made my day.

The almond croissant was very flaky and I was told that these are prepared daily early in the morning. This one was with sweet almond and honey filling. I could taste the freshness in each bite. Crusted with thinly sliced almonds this was served in quaint french motif plates.

Feeling a bit more peckish, I opted for the Pesto Omelet with baguette toast and salad on the side. Complimenting the sweetness of the crepe and the almond croissant, the omelet's mild and pleasing preparation added the required completeness to this filling breakfast. There are several other options in the eggs section, that will need another visit.

And same goes for the pastry selection. Attractively priced brioches, cheesecakes, chocolate eclairs all seemed to jostle for attention in the display. The pictures I took below are tempting me even right now to just make a stop for the sweet fares or perhaps just savor them one after the other.

There are eclairs and tarts enough to give any one's sweet tooth more cravings. Next time surely I will be taking some home, though I doubt they will last the drive back.

  

V-Note

1522 First Avenue, 80th Street, New York, NY
(212) 249 5009

When I read about V-note, it was described as an 'organic wine bar' serving 'vegan' cuisine. Set on the upper east side. At first glance it looked more like a relaxed lounge setting with modern art on its walls. For early dinner time, it was well occupied and we were soon seated on a curved sofa with a circular low table adorned with comfy cushions.

Looking down the menu options and the descriptions I saw several enticing options. I selected the 'pistachio and pepper dusted tofu' which when came looked like a piece of art. It was served with a roasted root vegetable filled crepe, lemon truffle emulsion and topped with frisee salad in a red beet vinaigrette. Completely delightful in the multiple flavors that came with each mouthful this was one of the tastiest version of tofu I have ever had.

 

The other dish I tried was the eggplant parmigiano, which was good old baked eggplant and cheese topped with parsnip strips in a cashew cream. The delicate flavors presented artistically was a sight for the eyes and for the palate too. This is one parmigiano that I will go back for seconds.

A side of fries should also be mentioned. Every restaraunt kitchen can create the omnipresent tuber, but here too the outcome here was well made and seasoned finely. They too were cleaned up fast.

This is one vegan restaurant, which I would love to visit soon.