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Tag Archives: new York

Winner Winner, Chicken Dinner

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The countdown to New York has well and truly begun. Not content with obsessively combing through my brand new yet already dog eared Lonely Planet guidebook, googling where to eat and watching any film that is set in the city (last night was the Woody Allen classic Annie Hall, most enjoyable), I’m also using it as an excuse to cook some classic American foods. Well, you might call it an excuse, I call it Very Important Research. Amongst iconic foods hailing from the US such as burgers, hot dogs and apple pie, buffalo chicken wings fit right in and absolutely deserve their place in this esteemed line up. So this is what I made, using a recipe from the February 2013 Delicious magazine issue, alongside Cajun spiced wedges and blue cheese dip, all from the same magazine.

Buffalo chicken wings hold a special place in my heart as it is, because they remind me of our last holiday in America, where after a long day out at the theme parks, we’d go back to our friends house far away from the Disney-fied Orlando and we’d all share a bucket of wings at the sports bar across the road. You don’t need fancy food to make happy foodie memories, sometimes all you need are chicken wings. Buffalo wings originate from Buffalo in New York state which made them even more perfect to cook in the build up. There are many different ways to make these wings apparently; for this version they were coated in oil, flour and cayenne, baked for 15 minutes then covered in a marinade and baked for another half hour. I burnt the 1st marinade horrendously after taking my eye off the ball (you cook it over the hob before covering the wings in it) so had to make it again from scratch, but apart from this oversight the recipe went without a hitch. The wedges are coated in a spicy, sweet mix and tumbled into a tray of hot oil, whilst the blue cheese dip is simply sour cream, Stilton, garlic and lemon juice mashed together.

The resulting dinner following this recipe was complete heaven. Delicious magazine totally nailed it yet again, reminding me why it is I have a big pile of them stacked in my bookcase. Their recipes deliver, time after time. The wedges were crispy with a crunch from the spicy coating, the skin on the wings had no trace of floppy sogginess to them and were crispy like the chips, and tasted marvellous. The blue cheese dip delivered with its intense cheesiness to counteract the spice in the wings, and the corn on the cob did a wonderful job of assuaging the guilt associated with eating wings covered in a marinade which consists largely of melted butter. Sticking with the American theme, I served this with glasses of cream soda and finished the meal off with slices of New York cheesecake (which I couldn’t be bothered to make myself). A real American experience and perfect wings to keep us going until we get the real deal. After all, ain’t no thing like a chicken wing.

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Posted by on September 2, 2013 in American, Books, Chicken, Cooking, Food

 

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Eat Your Strawberry Cheesecake, Fool

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Cheesecake. It’s bloody great isn’t it? As sweet foods go, it’s up there with chocolate, ice cream and brownies. The best of the best. I’ve made it my mission to eat cheesecake as frequently as possible, trying new flavours and textures, selflessly sacrificing those size 10 jeans in order to find the perfect one, one that could go head to head with the – so far- triumphant banana cream cheesecake currently residing at The Cheesecake Factory. Kate Moss once said that nothing tastes as good as skinny feels. Clearly she’s never had cheesecake. What a sorry existence.

Loving cheesecake as I do, my excitement levels for our trip to New York is at fever pitch. Sure, sure, New York has super high skyscrapers, a fascinating history, amazing museums, excellent nightlife and the best shopping in the world. Blah blah blah. But it also created the perfection that is the New York Cheesecake. I’m not saying that the biggest draw for this trip is the food I’ll be eating, but lets face it, there’s surely nowhere else in the world where you can eat as well as in New York. Chinatown, salt beef and brisket sandwiches, bagels, Michelin starred restaurants, street food carts, BBQ joints, Italian-American food, endless food cultures, coffee obsessions, innovative bakeries, cupcakes galore and of course, cheesecake. I’m going to get fat and I’m going to freaking love it.

Knowing this about me, you can imagine my delight upon finding a recipe in Smitten Kitchen for Strawberry Cheesecake Fool. A new interpretation on two classics – the New York Cheesecake and the English Fool – with a hint of Eton Mess about it, how could I not give it a whirl? As a fellow cheesecake lover this also got the seal of approval from The Boyfriend, never one to turn down a dessert containing strawberries, cream cheese and a buttery biscuit base. It’s a fairly uncomplicated recipe to follow but has a few stages, one involves cooking the strawberries which appalled me until I got a taste of the super juicy strawberries that emerged from the saucepan. The point of cooking them is that you are left with sticky strawberries and a luscious sauce which you then swirl through half the sweetened vanilla cream cheese mixture so you have a beautiful pink mousse which tastes just like a strawberry cheesecake. A very, very good cheesecake. Layer all the different elements (strawberries, vanilla cream cheese, sugary biscuit crumbs and strawberry cream cheese) in whatever glasses you have lying around, top with a fresh strawberry and voila, you have a stunning dessert which tastes amazing. Like all the best cheesecakes, the cheese was light, fluffy and super smooth and actually tasting of the fruit rather than some synthetic version of a strawberry. The sugary biscuit crumbs gave the dessert some texture and crunch, and the strawberries just tasted delicious. A total success on a variation of cheesecake and a great way to use up all those strawberries on the supermarket shelves. And for an English fool heading to New York to eat cheesecake, it was pretty apt.

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Posted by on August 3, 2013 in American, Cooking, Food, Puddings

 

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