NYPD Pizza, Universal Flowers and Petsmart adoption

contact info for Universal Flowers

If you need flowers, Universal Flowers is the place!

Sweet doggie!

Went to NYPD Pizza with my aunt Char today for lunch. She had mussels in red sauce and I had spaghetti and meatballs. I like the way they make their pasta "al dente." It is never overcooked which can be the case at some places. Their red sauce is tasty and the meatballs are delicious, just firm enough but slice easily with a fork. Their house salad is fresh and delish too, just $1.99 with your meal. It is big and you can get their balsamic dressing that goes nicely with the salad mix, grape tomatoes, croutons and olives. Mmmm. And we had a pleasant red wine, I think it was called Montipolicello or something like that - ask for the $5 red wine and you'll get it.

While we were dining (outside) a sweet girl from Petsmart came and visited with us with a friendly chihuahua that is up for adoption at the PetsMart on 20th Street and Camelback. Isn't this a cute doggie! I really, really wanted to take it home.

After visiting with my aunt, I went over to see Adriana at Universal Flowers. They are in the same strip mall as La Purisima Bakery on 24th & Indian School. She makes boutaniers and wrist corsages, along with other special event stuff like bouquets and large arrangements for weddings and quinceañeras. Her prices are reasonable and she does such pretty work - check out these gerbera daisies. She does a lot of different arrangements for Mother's Day - which will be coming up soon - so give her a jingle or go visit if you need something pretty for your Mom or a loved one on their birthday.

Sorry folks, the picture of my spaghetti and meatballs got deleted from my phone (user error). You'll have to trust me on this one without a photo - go to NYPD Pizza...now! Great food, reasonable prices and excellent service. Their pizza is really tasty, didn't have it this time but the last time my aunt and I went we shared a large pie and had some leftover to take home. It reheats nicely in a 350 degree oven for 10 minutes. Note: their Italian sausage is a great topping.

Mangia, mangia (eat, eat)!

La Purisima Bakery - get your tres leches cake today

The last time I ordered a cake at La Purisima was in July 09 - for my good friend and Mexican connection's birthday. His Mom was visiting from Hermosillo and she enjoyed it so I know it is good since the natives approve.

His cake was massive - could have fed 40 - so there were lots and lots of leftovers, breakfasts, etc. We did the theme as "outer space" since he is big into astromony. It had strawberry filling. They also have cherry, pineapple and other sweet fruits such as peach. They also have cajeta (caramel) - which I might have to order for myself, since it sounds so sabroso. The decorator at La Purisima did an excellent job on my friend's cake, so I thought of them again when my Dad's birthday rolled around this year - next weekend, to be exact.

So today I was over at La Purisima ordering a cake and spotted all of these yummy pastries (see picture) and they also sell tamales and burritos so get over there and get your lunch or snack on. They have Mexican coke too and a nice seating area, it is a very pleasant spot.

They are located at 24th St./Indian School (see card) on the north west corner in a strip mall next to the French Bee - a cute store that sells fun housewares/decorating stuff and there are some other interesting stores too right there - it's not a bad place to spend an hour checking out new things that maybe you haven't seen before.

I was a little bummed that the nice mujer at La Purisima told me their decorator is away for awhile so I might not be able to get my cake for next weekend.

Plan B - go to Tortilleria/Panaderia Guerrero on 32nd St & Thomas

Plan C - make the cake myself

I have never made a tres leches cake before but I think I could swing it.

Have any of you ever made one? If you have a recipe that is good, please share it with me.

Spain's new tourism poster

This is such an awesome poster. How do I get one?

See the related article:

http://www.typicallyspanish.com/news/publish/article_25318.shtml

Healthy soup with kale & beans - from NY Times

Cranberry Bean and Kale Soup

Published: March 2, 2010

Adapted from Gabriel Kreuther, The Modern

Time: 1 hour 10 minutes

FOR THE BEANS:

1/2 pound fresh shelled cranberry beans (from about 1 1/2 pounds in the pod), or 1/2 pound dried cranberry beans soaked overnight in cold water and drained

1 medium tomato

1 small onion, cut into 8 pieces

2 sprigs fresh thyme

1 bay leaf

1 sprig fresh rosemary

1 small carrot, peeled and halved lengthwise

4 whole garlic cloves, peeled

For the soup:

Salt

1 pound kale, center stems removed and discarded

1 pound cherry tomatoes

2 tablespoons extra virgin olive oil

1 large onion, finely chopped

6 garlic cloves, thinly sliced

Freshly ground black pepper

Extra virgin olive oil, for drizzling

1 1/2 teaspoons minced marjoram leaves for garnish

1 1/2 teaspoons minced parsley leaves for garnish.

1. For the beans: Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On a large piece of cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes.

2. For the soup: While beans cook, fill another large pot with 4 quarts water, add 1 tablespoon salt and bring to a boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or a slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well, squeezing out excess water. Chop finely into slender strips and set aside.

3. Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid.

4. In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Sauté until onions are tender, about 5 minutes. Add cherry tomatoes and sauté until tomatoes soften and begin to break up, about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape.

5. Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired; broth should remain thin.

6. To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of olive oil and a sprinkling of marjoram and parsley.

Yield: 4 to 6 servings.

On Mark Bittman's blog this week (NY Times)

I think all of us have to make this dish - looks homey and tasty for cool nights, like when it rains...in Phoenix, like this weekend.

The Minimalist: How to Top Chicken Pot Pie (March 10, 2010)

1 leek, well washed and chopped

Salt and black pepper

2 cups quartered button mushrooms

1 1/2cups chicken stock

1 sprig fresh rosemary

2 medium carrots, cut into coins

2 boneless chicken thighs, diced

1 cup peas, frozen or fresh

2 tablespoons cornstarch

1 cup flour

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

2 to 3 tablespoons unsalted butter, cut into bits

1/2 cup buttermilk or soured milk (see note)

1 egg.

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leeks, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.

2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Yield: 4 to 6 servings

Note: If you don’t have buttermilk, gently warm milk until it’s about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes.

Need kitchen stuff? Kukuxumusu.com is the place!

Aren't these the cutest kitchen towels?

OMG - one of my favorite companies- Kukuxumusu - has just put out new kitchen stuff.

You gotta check this out:

http://www.kukuxumusu.com/tienda/hogar/textil-cocina/

They also sell cute clothes and have a sale section. (for the rest of us)

Yes!!!!!!

Upcoming reviews

I plan to do a lot of eating over the next few days - have many outings planned with friends and family.

This is where I'll be going:

PF Chang's

Sauce

NYPD Pizza

I went to Filiberto's new location on 23th St. and Indian School last night and had a massive chicken torta with fries - and it came to less than 5 bucks and I had leftovers for lunch today. Leftovers! This economizing kitchen wench likes that.

They have a salsa bar with spicy carrots, wrinkled yellow marinated hot peppers, different red and green salsas, sans chips.

The new location is called Tulioberto's and it is located inside the shell of an old Burger King. There aren't too many remnants of the fast food joint, except for the Coca Cola sign and Queensryche on the jukebox which is juxtapositioned to the TV playing music from Selena.

We live in a border state, people, get used to it.

More reviews to come...stay tuned!

Happy eating.