It must be getting cooler out because I’m actually cooking inside the house and giving the charcoal and propane a much needed rest..for now.
For decades, Italian grandmother’s have been arguing with other grandmother’s or “Nonna’s” about their recipe for sauce and meatballs being the best.
One of the many simple pleasures coming out of this Irish guy’s kitchen…but in my kitchen we call it…
Bru’sketta, just like Giada.
Ok, I never talk like that, but it sounds more fancy than saying tomatoes and bread, right?
January 11th is National Hot Toddy Day!
What does this mean for you?
You have a legit excuse to go out and have a drink! That’s a good enough reason for me!
The job of the Hot Toddy is to warm you up and cure what ails you.
Scratchy throat? Yup, Hot Toddy.
Can’t sleep? Yup, Hot Toddy.
Fever? Yup, Hot Toddy.
Need to chill out? Yup, Yup, Hot Toddy.
Now do you get it?
I have fond memories of being a kid with a fever and having my mom make me one of these every time.
I guess they worked because the only thing I ever remember was waking up the next morning feeling pretty darn good and now being an adult who really loves Irish whiskey.
Hey Mom, thanks for the drinking problem.
Anyway, drink responsibly and enjoy a hot toddy by the fire, with a loved one on the couch or ask for one at your favorite pub.
Happy National Hot Toddy Day!
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- 1-Enough boiling water to fill a mug.
- 2- 3 Cloves.
- 3- Lemon Twist.
- 4- 1 Tbsp Brown Sugar.
- 5- 2 ounces of Irish Whisky or Bourbon.
- 6- 1/4 ounce fresh lemon juice.
- Choose a clear mug (if possible) and fill it with boiling water. (to heat the mug)
- Put the cloves into the lemon and place it aside.
- Empty the mug and fill about halfway with fresh boiling water.
- Add the sugar and stir it to dissolve.
- Add the clove filled lemon twist and stir some more.
- Add the whiskey, lemon juice and stir some more.
- DON'T DRINK AND DRIVE.
- ** Add some honey if you have a sore throat.** Perfect!
Winter is finally here in New York.
I went outside this morning about 6 am and it was 11 degrees. When it’s 11 degrees it feels like 3 degrees, so I ran back into the house for the warmth of my coffee cup and laptop and to think about hot food and delicious treats.
Right now is prime baking season, so I’m joining the cool kids and turning up the freak switch to high.
Ok, I’m not that outrageous and there is no freak switch…just my oven that ..um..I’m turning up to high.
Enough with my failed attempts of culinary comedy and trying to fit in with the Millennials.
On with the show.
Day 4: Coffee. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Wednesday December 20th everyone!
Whether you are in need of a pick me up after a long day of chasing the kids around or you need a little go-go juice after work, this nectar of the city will do the trick.
New Yorker’s aren’t naturally energetic. We are naturally beautiful and naturally awesome, but the false sense of energy and excitement…
Yeah…that’s all coffee.
Day 3: Bagels. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Monday December 18th everyone!
New Yorker’s are always on the go.
Even when we are relaxed with no particular place to go, we are in a rush.
One of the most portable foods and one of the most deliciously simple noshes are NYC bagels.
For me, there are 2 choices. Plain or everything.
All or none.
I like being a minimalist and I like being extravagant with my food, it all depends upon my mood.
Day 2: A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Friday Dec 13th everyone!
I hope you are enjoying this crazy holiday season and are not making yourself crazy trying to get too much done in a short period of time.
Whether you’ve been to NYC or not, you know about the foods that NYC is synonymous for.
Pickles, Pretzels, Knish, Hot Dogs and the list goes on.
If you like food, and I assume you do, you NEED to get this book.
Arthur Schwartz is the foremost authority on NYC food.
When I hear the words NY Foodie I always think of Arthur, second.
I think of myself first, of course.
If you want to make someone happy this holiday season…give them this book.
If you want to make yourself REALLY happy this holiday season, but a copy for yourself.
Thanksgiving can be a really stressful day, so plan ahead and you will be just fine.
Not always feeling so relaxed during this special holiday? You’re not alone.
Are you one who needs to prepare everything yourself?
Check out these simple tips below and you’ll be on your way to a thankful feast.
Let me be perfectly upfront with you.
This is going to be one of the best things that you have ever tasted in your life.
I know this sounds a little over the top for a simple “dip”…but trust me, it’s so much more than just a dip.
Imagine being in the middle of a tornado, ok?
Now, imagine that tornado being made of cheese sauce..but not your average cheese sauce, but, The Ultimate Cheese Sauce.
Well, there is beer in it and there are 6 bottles to a 6 pack and the recipe does call for beer so as I was perfecting the recipe I had to regulate the amount of alcohol vs cheese ratio numerous times and by default…
Let’s just say I had to call a cab to get me home from the test kitchen but the good thing is…
I created your new favorite food item.
Your go to party dip..
The Sunday football invite guarantee.
It’s warm, sweet, tangy and seriously delicious.
Give it a try and let me know how you like it.
Spread the Love!
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- 4 Tbsp salted butter
- 3 Tbsp. all-purpose flour
- 3/4 cup whole milk
- 1/2 cup beer (use a quality lager. Not Budweiser)
- 1 tbsp tabasco sauce
- 1 tsp. dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp cayenne
- 1/4 tsp. salt
- 1/4 tsp chopped parsley (for garnish)
- In a large sauce pan over medium heat, slowly melt the better.
- Once the butter is melted, whisk in the flour until smooth.
- Remove pan from the stove and whisk in 1/3 of the milk until it's smooth.
- Then whisk in another 1/3 of the milk slowly.
- Now add in the remainder of the milk and continue to whisk until it's smooth.
- Stir in the beer, tabasco, dijon, onion powder, cayenne and salt.
- Bring the pan back to a medium heat and stir until the sauce is smooth and thick.( 2 min)
- take off heat.
- Whisk in cheese a little at a time and make sure it is melting nicely before adding more cheese.
- The reason why I break the milk amounts into thirds is to make sure that the sauce is smooth and all bits of flour are dissolved.
“Variety’s the very spice of life, that gives it all its flavor.” William Cowper
Variety is the spice of life. The old proverb is true.
So many people are set in their ways, when it comes to life and in cooking as well.
They go to work every day after day eating the same bowl of cereal and come home after eating the same
ham and cheese sandwich for lunch and sit down to a meal that was predetermined the week before, and
the week before that and the week before that. Life is much more than salt and pepper. Literally.
For instance, take salt for example.
I know of about 24 different salts. Kosher salt, sea salt, smoked salt, pink Himalayan, Fluer de sel, flavored salts and the list goes on.
They all look, feel and taste different.
Hold on to your seat because if you think there are only 3 seasonings in the pantry wait until you see the
amount of ingredients I have in this blend.