Archive for the 'Eats' Category

Try this healthy dish featuring fresh fish and asparagus, one of the first spring season vegetables to come to market.

TILAPIA AND ASPARAGUS WITH FENNEL SALAD
(Serves four)

INGREDIENTS:
5 oz. tilapia filets (four)
Olive oil, as needed
Warm Lemon Dressing
3 large lemons
¼ cup of white wine
3 tbl. extra virgin olive oil
½ medium onion, diced
2 tbl. chopped parsley

METHOD:
Shave fennel very thin on a mandoline. Cut tomatoes in half; remove the seeds and then dice the tomatoes. In a bowl, combine the oil and lemon juice. Add fennel and tomatoes, and season with salt and pepper. Refrigerate until needed (can be prepared up to an hour in advance).

Pat the tilapia filets dry with a paper towel; season with lime juice, salt and pepper. Heat olive oil in a large frying pan and sear fish on both sides. Cook until done, and then remove and keep
Read the rest of this entry

MIXED BERRY SABAYON GRATIN WITH BLOOD ORANGE SORBET
(Serves four)

INGREDIENTS:
2 tablespoons unsalted butter
4 tablespoons of clover honey
12 large strawberries cut in quarters
1/2 cup raspberries, picked over
3 egg yolks
2 drops vanilla extract
1 tablespoon sugar
1/3 cup Moscato wine or any other dessert wine
4 small scoops of blood orange sorbet
4 sprig of mint

METHOD:
- Preheat broiler.
- In skillet melt butter and add honey over moderate heat.
- Add strawberries and stir until coated, remove from heat and stir in raspberries.
- Divide mixture in to 4 gratin dishes.
- In stainless steel bowl set over a pot of simmering water, whisk egg yolks, sugar, vanilla and wine until mixture is thick and pale.
- Remove from heat and whisk until slightly cool.
- After about one minute spoon
Read the rest of this entry

Restaurant week in NYC is in full swing.  Kicking off last week and lasting until February 7th, now is the time to get your grub on.  Book your table at a wide selection of restaurants throughout the city. New York’s top restaurants will serve three-course lunches for $24.07 – a play off the catchy 24/7 – and three-course dinners for $35.00. Beverages, tax and gratuity not included.

In addition to the traditional restaurant week shenanigans, you’ll also see a Restaurant Week truck driving around the city and offering soup from participating Restaurant Week eateries. All soup is $6 per serving and $1 from each purchase will be donated to Haiti relief efforts. You can even keep track of what the Restaurant Week truck is serving and its current location in real-time via Twitter.

You don’t want to miss out on the most delicious, and affordable, week in
Read the rest of this entry

Fall Pumpkin Risotto with Mushrooms and Roasted Pumpkin Seed Oil

Risotto (Serves four)

8 oz. Arborio rice
3 tbl. olive oil
1 medium onion, diced
1 cup white wine (Pinot Grigio)
5–6 cups chicken stock
3 oz. grated Parmesan cheese
2 oz. butter
4 oz. heavy cream
1 cup pumpkin puree
Salt and pepper, as needed

Heat oil in pan; add onions and sauté until translucent. Add rice and sauté for two minutes. Deglaze with white wine and reduce to a quarter-cup. Add chicken stock one cup at a time and cook rice over medium heat until al dente. Add butter, cream, Parmesan and pumpkin puree. Season with salt and pepper. Keep warm.

Check out more recipes from our Executive Chef Rupert Leitner in our eNewsletter.
Read the rest of this entry

With all there is to do in New York, sometimes you just want to grab a quick a lunch and get back to your day.   The Madison Club Lounge gets that and is now offering the Madison Express Lunch menu.  Get your lunch in 30 minutes or you get 50% off your check!  Not a bad deal. 

For visitors and New Yorkers always on the go, check out the Madison Club Lounge in the lobby of The Roosevelt Hotel at Madison Avenue and 45th Street!
Read the rest of this entry