It’s like the NY Times read my mind…

And here is their hummus recipe.

Taken directly from: http://www.nytimes.com/2009/09/10/health/nutrition/10recipehealth.html?ref=nutrition

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: September 8, 2009

Hummus is a great filling for a vegetarian wrap. You can buy hummus in many grocery stores, but nothing can beat hummus you make at home. It takes no time at all to make this version with canned chickpeas.

For the hummus:

1 to 2 garlic cloves, to taste; halved, green shoots removed

1 can chickpeas, drained and rinsed

1/2 teaspoon ground cumin

Salt to taste

3 to 4 tablespoons freshly squeezed lemon juice, to taste

2 to 3 tablespoons plain low-fat yogurt, as needed

2 tablespoons extra virgin olive oil

3 tablespoons sesame tahini

For each wrap:

1 large flour tortilla or whole wheat wrap

2 leaves romaine lettuce, ribs cut away

1/8 red pepper, cut into thin strips

2 tablespoons cucumber, cut in julienne

Fresh mint leaves (optional)

1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.

2. For each wrap, warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place 3 heaped tablespoons hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper, the cucumber and a few leaves of mint if desired.

3. Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.

Yield: 1 3/4 cups hummus. Enough for six or seven wraps.

Advance preparation: The hummus will keep for three or four days in the refrigerator. It will become more pungent. The wrap can be made a day ahead.

Plum Perfect

Today’s Wednesday — aka  the New York Times dining and wine section day.  Here are my two favorite articles from today’s section:

Andrew Scrivani for The New York Times

Adding plums where you least expect them… (and what a great picture, huh?)

The other article I read today was Frank Bruni’s article about his dining companions…lately he’s had some great articles and I have come to really enjoy his non-review writing. I’m a fan.

GRATITUDE DAY! Go out and be loyal!

Today is Gratitude Day on the Upper West Side.

Visit the local businesses on Amsterdam Ave and enjoy the festivities.

Review to come tomorrow. Today, let’s all enjoy our local hotspots!

Info at Coffee Straws.

Guest Post at Westside Independent.

Original Article from New York Times.

-Huysmans

Tuesday Poll: How do you eat a Black & White?

In shopping for my 1940s themed dinner party this past weekend at Zabar’s I came across the baked goods section. Now my job was to select cheeses and sausages for an appetizer plate (all French themed as my character was a French sausage seller and we were celebrating the end of the war), so to end up in the baked goods section was not part of the plan. But the box of Black & Whites caught my eye and I made the daring assumption that these little delicious pieces of New York probably existed back in 1945 and I could feasibly rationalize their presents at a celebratory dinner in France as paying homage to the liberators (without sounding too patriotic). This got me thinking.

So I researched, and though I love Wikipedia I wanted something a little more substantial.

I ended with this Times article from back in 1998 (when Seinfeld was still on).

So this all brings me to today’s poll: When given a Black & White cookie how do you eat it?

*Photo courtesy of Zabar’s.com

My answer: The middle is the best part, so I start with the chocolate side (a few bites), move to the vanilla side (again just a few bites), and save the middle for a glorious end.

Upper West Side! WAKE UP! This is a call for Loyalty

News pertaining to the effects of the Recession are in no short supply, every day the New York Times is filled with segments on the fallout of this major economic disaster. But one article from yesterday stood out with me and this blog. Popover Cafe’s founder and owner, Carol Baer, fell victim to Bernie Madoff’s devastating fraud. Ms. Baer is one of many to feel both the sting of Madoff’s despicable lies and the loss of a consumer base from this lingering Recession. But the article, by Susan Dominus in her Big City column, is not sad or depressing. Rather Dominus’ article focuses on the gratitude Ms. Baer feels for the support she has been given by her patrons.

Too many times now we have seen restaurants and other businesses fold on Broadway do to higher rents and greedy developers. I am still morning the loss of Prestos, Time, Carne, Aix, and Docks (the last of which closes in part because of this most recent Recession) as chains and banks replace them all (except for Carne which was replaced with an excellent restaurant: Toast). But Amsterdam is holding on.

Which brings me to the point of this post: We, as the Upper West Side, MUST NOT LET OUR NEIGHBORHOOD FALL! On August 19th Popover Cafe, and others, will be hosting a Neighborhood Gratitude Event to thank us for our patronage.

The list of involved businesses include:

• The Popover Cafe
• Good Enough to Eat
• Darryl’s Boutique
• The Robert Stuart Salon
• Super Runners Shop
• Avventura

Upon visiting any of these establishments on August 19th you will be welcomed to various gratitude events including free giveaways and raffles.

The message to take away here is the importance of local establishments and the responsibility of us, as a community, to protect them by patronizing them. We cannot let the Upper West Side become a branded super mall. In the spirit of You’ve Got Mail, we must save the Shop Around the Corner.

So please join me in supporting our businesses and come out on August 19th.

Lastly if you are aware of other participating establishments or perhaps a website devoted to this event please let us at Coffee Straws know by commenting to this post.

Here is to a locally run Upper West Side.

The Shake Shack: The Starbucks of Burger Joints

Many before Coffee Straws have reviewed the famous Shake Shack. Some have described it as a disappointment (BOTM club) while others have been surprisingly satisfied (Frank Bruni of the NYtimes) by the unassuming look of the more flattened and petite burgers of Shake Shack. The original Shake Shack has become an icon of lower Manhattan while the new uptown version is quickly growing in popularity as it has already established its “out-the-door-lunch-time-wait.” This review will focus on the uptown version which is a relative new arrival (October 2008) to the company of restaurants surrounding the Museum of Natural History.

On my first adventure into this new location I ordered what was explained to me as the signature dish, the Shack Burger with a side of fries. The Shack Burger begins with the meat purchased from Pat LaFrieda (the famous supplier of many of NYC’s top burger joints) it is then followed by American cheese, lettuce, tomato, a potato bun, and the special Shack Sauce (a mayo-based sauce which adds to the burger but does not overshadow the meat’s taste). The fries on the side (they don’t come with the burger) are a throwback to the old crinkle cut French fry. With this initial meal I selected to enjoy the unique Shackmeister Ale which, as a pale ale, did accompany the meal nicely.

So before I was able to consume the actual burger there was the second line wait, that which is served by those waiting to pick up their order at the counter. In no way am I suggesting this is a long wait but it is still a wait (but worth it… just wait). Once our order was ready (signified by the use of paging devices) we were one of the lucky groups to acquire a table (this is not an easy task for the faint of heart) and with ketchup ever so slightly added to the center of the bun I grabbed (with one hand) the burger sandwich still nicely pocketed in its plastic bag, and took that first initial bite…

Do not let the size of these tiny monsters fool you, this is a complete meal. The burger is cooked to medium by default and is in every sense what the ideal fast food burger should be. The Shack Burger can be described as a combination of the original fast food design with a Starbucksesque attention to quality (and I should add that I mean again the original idea of Starbucks, that idea of quality over quantity… I really don’t know what Starbucks is these days).

But that is not all! On my second visit I ordered the same thing (I mean you have to, while waiting in that line and seeing it be prepared, the kitchen is right behind the service counters, you can’t do anything but order that delicious burger) but this time I ordered a shake to go with it. Now my shake of choice is a strawberry shake, can’t really say why that is but that is, and I tend to order them everywhere they are available (given the desire to indulge in a shake). Again remember that size is not what this place is about, the shake that arrives is smaller than the typical fast food size of “regular” but it is no less delicious and superior. It brings you back to what I would imagine (because I wasn’t alive then) the shakes of the 1950s malt shops tasted like. This was made with real ingredients and was prepared on site.

On a side note: I have begun a fairy strict diet for myself and attempted to return to the Shake Shack with that in mind. Being on a diet I blindly (and stupidly) ordered the ‘Shroom Burger thinking it would be something healthy (given it was vegetarian). This was a mistake, the ‘Shroom Burger consists of two Portobello mushrooms breaded and fried and surrounding a liquid center of Muenster and cheddar cheese, god did it look good, but sadly not dietetic. Yes I know I should have asked about it upon ordering, but being the overly confident New Yorker, I assumed I knew. Lastly though in my defense, the menu on the wall does not describe the details of the various items.

Overall this was a fabulous meal and a burger stop I would easily return to. Though I have heard that Five Napkin is getting a lot of publicity for its oversized and messy (but very very delicious) burger (Time Out loved it!), I would rather choose the throwback GREEN “European” sized burger of the Shake Shack. (Don’t be offended Five Napkin, if it was dinner time I would go to you, but that is because you are a full service restaurant).

The Ranking (for explanation, see “Review Key”):

Food: 4 straws (This is a burger not to pass over, and a style that is reminiscent yet progressive–> visit and you’ll understand what I mean).

Price: $$traws, Moderate price ($15 will cover the burger, fries, and a beverage, I will add that this is expensive for the sizes you are provided, but remember it is about the quality not the quantity).

Atmosphere: Green and futuristic, after all the entire establishment is wind powered. But more importantly it is crowded and a wee bit stressful if you are a group. The staff is very friendly and for a fast food place it is extremely clean.

Overall: 4 straws (This is a serious burger that isn’t to be taken lightly. The establishment has a very progressive outlook on its operation and is extremely clever in its marketing. It’s like visiting a theme park for lunch: you take a step outside of the real world and enter the Shack world, after waiting in line of course).

The Details:

Website: http://www.shakeshack.com/

Location: 366 Columbus Ave (at 77^th street). This is the Upper West Side location which this review primarily focuses on. They have two other locations: the original Shake Shack on the southeast corner of Madison Square Park (Madison Ave and 23^rd street) and a third location in Citi Field in Queens (12301 Roosevelt Ave, Flushing).

Phone: (646) 747-8770

Reservation: No reservations and come expecting to wait, especially during lunch time.

Dress: Casual.

Hours:

Daily: 10:45am- 11:00pm

Levain Bakery: Soufflé in cookie form

It is hard to do a review of a neighborhood icon but at the same time this is one of those icons that is still a hidden gem in many ways. This tiny hole-in-the-wall place has emerged from obscurity thanks to the continued reporting of the New York Times back in 1997 when their most remarkable creation was first discovered. Since that time they have succeed in establishing themselves as a destination location. Now as one who has spent his entirely life on the Upper West Side, I am well aware of the fact that our neighborhood has (for some reason) begun attracting numerous tourists to our “destinations” and I am sure that at this point following all the press, Levain Bakery has seen its fair share of these tourists, and yet I feel it remains a hidden gem to most neighborhood residence. I didn’t hear about it until two years ago for example.

So what makes this bakery worthy of being called a gem, a destination, and just simply a remarkable bakery? This little shop has created what I can only describe as a soufflé in cookie form. Their cookies are huge (and expensive) and remind you of what a perfect cookie can actually taste like. The outside defends its fragile interior with a hard crusty shell that, when penetrated, reveals a moist and gooey consistency that reminds you of a soufflé with every additional bite.

This bakery is not for the patron who when decorating their home chooses the paintings that match the interior rather than choosing the paintings that inspire the owner. This bakery is for the patron seeking the cookie, the cookie that will define the moment it is enjoyed. I have yet to visit this bakery and consume a cookie without discussing its consumption afterward. Therefore it comes down to the simple fact that this hole in the wall place tucked away on the north side of 74th just off of Amsterdam has, for $3.75, a rather large piece of heaven that you will not soon forget. Were I ever to produce a superlative for best cookie in New York City if not America if not the world, this cookie would win it.

The Run-Down:

What I usually get:

Drink: Plan on getting water or milk or immediately after because this cookie will take a lot out of you.

Eat: Any of the four cookie options: Chocolate Chip Walnut, Dark Chocolate Chocolate Chip, Oatmeal Raisin, and Dark Chocolate Peanut Butter Chip. (There is no one cookie better than the others).

Stay or To Go: I have done both, there is some seating opposite the counter but it is not exactly designed for long visits.

Mood when going: You cannot leave without a smile on your face after trying one of these cookies.

The Ranking (for an explanation, see “Ranking Key”):

Food: 4 Straws (Despite the fact that these might be the best cookies in the world the rest of the food is in need of evaluation).

Price: $$$traw: Expensive ($3.75 for a cookie is no bargain).

Atmosphere: Casual and welcoming (the literal fact that it is a hole in the wall place structures it in such a way as to be very welcoming and neighborly).

Overall: 4 Straws (These cookies are themselves a destination when visiting New York and for that the establishment deserves 4 straws. It does not get 5 straws and because it is not a once in a life time experience due to the reality that the establishment does service other culinary interests in a less than perfect (doesn’t mean bad) way and has a less than perfect decor).

The Details:

Website: http://www.levainbakery.com/

Location: 167 West 74th Street, New York, NY 10023, just off of Amsterdam.

Phone: 212.874.6080

Reservation: No need.

Dress: Casual.

Hours:

Monday- Saturday: 8:00am- 7:00pm

Sunday: 9:00am- 7:00pm

Wine, Veal or Lamb, and an Historic Times Restaurant Review

***Straw GOSSIP***

As a blog participating in culinary culture I feel it is important that we mark the historic event which occurred this past Wednesday, June 11th. On that day Frank Bruni’s Restaurant Review of Ago was published in the New York Times. This review has now had some time to settle in to our minds and three days later I am ready to write some thoughts on what it means. Why ask a question of meaning in regards to a review? Well it is much more than a negative review of a restaurant, it has been called the greatest restaurant review ever written, if not the greatest review ever written. In considering the act of reviewing as an artistic act, this review should then be consider equivalent to that rare cinematic achievement that comes along every so often to remind us why we still consider cinema an art. This review reminds us that reviews can go beyond the simple task of reviewing and exist as a work of literature which is both enjoying and engaging to interact with.

Very soon I will engage the artistic qualities of this review as a work of literature at the Comparative Blogging Foundation, but for the purposes of Coffee Straws, I want to engage our readership in the discussion of whether or not this review resembles an extremely high quality review or does its literary success come from its literary style? In short I am asking if the praise it is getting is due to its great journalistic inquiry into the foundation of this restaurant or is it because it stands out as a work of literature which may redefine what we want in our cultural reviews? Again here is the review.

On a personal note, I am very eager to visit Ago and try it out for myself, I guess not heeding the advice of the review but after reading that review, I can’t but just see it for myself.

-Huysmans