Summertime in Quebec

Rachel and I just got back from 8 days in Quebec City and Montreal — there’s so many photos we took of the sights we saw and the food we ate, that’s it’s too much for one post. But here’s some highlights of our favorite things.

Quebec City, as seen from the 10th floor of the Hilton facing the old city and Esplanade Park.

Summertime is the best time to check out Quebec. Click on the “Read the rest of this entry” link below for more.

Matzo Brei 101

Here’s another classic resurrected for the Chosen People… Foodies. Enjoy.

— Jason

Matzo Brei — some people like to eat it just during Passover, but I like it all year round. To me, it’s the ultimate breakfast food. Both savory and sweet, it combines both aspects of French Toast and scrambled eggs in one package.

The version we are going to do is a savory version which we’ll top with syrup. You can also do a strictly sweet version, but I think the whole notion of that is insipid — you really want the contrast of the savory and sweet together.

The first thing you’ll need to do is take half a box of plain matzos (which you can buy year round), crack them in half, and then half again, and soak them in a bowl of hot water for a few minutes.

Then you want to drain them in a colander so they are just soaked and a little soggy, but not swimming in water.

Are you ready to make the greatest Hebrew contribution to breakfast and brunch cuisine? Click on the “Read the rest of this entry” link for more.

NYC Dining: Dirt Candy

Dirt Candy
430 E. 9th Street, New York, NY 10009
(212) 228-7732

Web Site: http://www.dirtcandynyc.com

Since changing my dietary habits I’ve started to eat a lot more vegetarian cuisine, or food that incorporates a lot more vegetable content in it. However, I’ve never considered myself a vegetarian or God forbid, a Vegan.

Still, some chefs are talented enough to do marvelous and highly creative things with vegetables. They are few and far between, but they do exist. One of these chefs is Natural Gourmet Institute graduate Amanda Cohen, formerly the Chef de Cuisine at Pure Food and Wine, considered to be among the city’s best vegetarian restaurants, as well as at the late Heirloom (closed in 2006) which was highly regarded for its vegetarian cuisine.  Chef Cohen has paired herself with the talents of Pastry Chef Debbie Lee, who hails from P*ONG (Pastry Chef Pichet Ong’s restaurant in Greenwich Village) as well as Pure Food and Wine,  where she worked with Amanda.

The tiny storefront of Dirt Candy, in Manhattan’s East Village, close to Tompkins Square Park.

Click on the “Read the rest of this entry” link below for more.