Barramundi, [East Village] Manhattan

a friend and i stumbled upon barramundi because of its great happy hour. we got super cheap (and strong!) well-drinks from a super friendly bartender who also made popcorn for everyone in the bar! it was hardly crowded, and we sat a comfy and retro booth. atmosphere was relaxed but small, and could get crowded easily. a plus for the winter months = coat hooks on the side of the booths!


Barramundi
67 Clinton Street
New York, NY 10002
(212) 529-6999

Verlaine, [East Village] Manhattan

i have been to verlaine a few times before, and i must say i prefer going during the week. the atmosphere is relaxing and loungey, and if you get there early enough you can score a seat on the couches in the front. the selection for happy hour is not abundant (although it lasts until 10pm!), but the drink i had was so good - i ordered two. there are a few cocktails offered for $5 (i got the "Hanoi Lychee Martini"), and yueng-lings for $3. very cool place to hit up after work, and the food is delicious.

Verlaine
110 Rivington Street
New York, NY 10002
(212) 614-2494

Zucchini "Pasta" with Fresh Tomato Sauce

Recipe: A Well-Seasoned Appetite by Molly O'Neill

It has been gorgeous here in NYC, and when it's nice outside the last thing you want to be doing is cooking in the kitchen, right? Well, I stumbled upon this recipe in a cook book I got at strands this weekend, and thought it was pretty perfect for the warm weather. Using zucchini instead of pasta is a nice break from the heavy carbs, and it can hold its own against sauce. You feel full but not weighed down!

Ingredients: 
olive oil
3 cloves of crushed/minced garlic
1 shallot, minced
2 medium tomatoes, diced (i used 2 cups of diced cherry tomatoes)
2 Tbs parsley
3 Tbs thinly sliced basil leaves (i used 1 Tbs of dried basil)
4 medium zucchini, halved lengthwise
1 tsp white wine
salt & pepper

what to do:
1. Sauté the shallot in olive olive for 2 mins
2. Add in the garlic on a low-medium heat.
3. In the meantime, start a pot of boiled water.
4. Add the tomatoes, spices, and wine to the garlic and shallot.
5. Reduce heat to low and let simmer for 6-7 mins
6. Slice zucchini cut side down into thin slices.
7. Add them to the boiling water for 3-4 mins, then drain.
8. Plate zucchini and top with tomato sauce and parmesan!

Spotlight On... : Blue Potatoes!

Slightly more expensive and harder to find than regular potatoes, these blue potatoes were really fun to work with. They have a more full and buttery taste than the regular kind, plus I can't get over the color! Here are some delicious looking recipes featuring blue potatoes:

blue potatoes mashed with roasted garlic
blue potato honey mustard salad
blue potatoes au gratin

I just sauteed them with onions, garlic, and sundried tomatoes. Amazing!