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About

Eating my way through the Big Apple and around the world.

Always in favor of extraordinary flavor versus saving a few calories, I’m constantly seeking the best restaurants, recipes, and random little food finds. This blog chronicles my discoveries, most of which are located in New York City, the foodie heaven I am fortunate to call home.

After living in Manhattan for five years, I finally made the move to Brooklyn (Greenpoint) at the end of 2011. I could not be more excited to discover and devour all the great eats in my new borough. (Recommendations very welcome!)

I take my photos with a point-and-shoot Canon PowerShot SD850. Which goes to show that if you're passionate about photography but can't afford fancy camera equipment, you can still take quality photos.

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7 October 2010
Looks like we’ll be enjoying some summery weather this weekend, and I have just the tasty treat to go with it! Jennifer Shelbo’s Minted Melon Sorbet 1/2 large cantaloupe 2 cups water3/4 cup sugar1/4 tsp. kosher salt3 tbs. light corn syrup18 mint leaves (1/4 cup, packed) 1 tbs. lemon juice For the melon purée: Cut off the stem and blossom ends of the cantaloupe, and slice in half lengthwise. Remove seeds and pulp with a spoon and discard. Cut half the melon into slices, and remove the rind from each slice. (Reserve the other half for another use.) Roughly chop melon slices and purée in a blender or food processor and reserve. For the mint syrup: Combine water, sugar, salt, and corn syrup in a pot. Bring to boil to dissolve the sugar. Remove pot from heat and stir in mint leaves. Cover pot and steep for 10 minutes, then chill the syrup in an ice bath. For the sorbet: Strain mint syrup into melon purée. Add lemon juice. Stir and chill. Pour mixture into bowl of ice-cream maker, and process according to manufacturer’s instructions. [via nymag]

Looks like we’ll be enjoying some summery weather this weekend, and I have just the tasty treat to go with it!

Jennifer Shelbo’s Minted Melon Sorbet

1/2 large cantaloupe
2 cups water
3/4 cup sugar
1/4 tsp. kosher salt
3 tbs. light corn syrup
18 mint leaves (1/4 cup, packed)
1 tbs. lemon juice

For the melon purée: Cut off the stem and blossom ends of the cantaloupe, and slice in half lengthwise. Remove seeds and pulp with a spoon and discard. Cut half the melon into slices, and remove the rind from each slice. (Reserve the other half for another use.) Roughly chop melon slices and purée in a blender or food processor and reserve.

For the mint syrup: Combine water, sugar, salt, and corn syrup in a pot. Bring to boil to dissolve the sugar. Remove pot from heat and stir in mint leaves. Cover pot and steep for 10 minutes, then chill the syrup in an ice bath.

For the sorbet: Strain mint syrup into melon purée. Add lemon juice. Stir and chill. Pour mixture into bowl of ice-cream maker, and process according to manufacturer’s instructions.

[via nymag]

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Themed by Hunson. Originally by Josh