Category Archives: food trends

Food Trends: Mexican Ice Pops

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I’ve been reading a lot recently about Mexican ice pops so was extremely excited when I discovered La Newyorkina at the Hester Street Market on Saturday morning.

 Cute, eye-catching sign in the shape of a pop, right at the entrance!

Essentially, these pops are just like the syrup-based popsicles I made as a kid (this freezing method pre-dated my obsession with my ice cream maker), only with flavors that are native to Mexico, with everything from mango-chile to horchata flavor… some brave souls even sprinkle red chile flakes on their pops once unwrapping them.

Mine were cool like this, with their built-in straws that minimized dripping
(waste in my eyes, mess in my mother’s)

Since I am not a spice lover, the ones that caught my eye from La Newyorkina’s selection were the coco fresco, blackberries and cream, and hibiscus. When I asked La Newyorkina herself what the favorite was, she immediately told me to go for the hibiscus. Boy was I glad I listened. It was juicy, sweet, and had a lovely red-fruit and floral taste. I’d only ever had hibiscus in teas, blended with black tea leaves, so I was excited to find that its essential flavor was more fruity than earthy. The beautiful red-purple plum color only enhanced the taste of the pop and left my lips stained the same dark color.

My hibiscus pop, straight from the freezer.

La Newyorkina’s pops are also available at Marlow and Daughters, which I discovered the next day. This gave me the chance to taste the coco fresco and watermelon (unavailable the day before). Yes, I spent $13 on pops this weekend. No, I am not ashamed. Do I need to do it again? Only for the hibiscus… for the rest, I am going back to my roots and ordering me some new sipper ice pop makers.

Food Trends: Pulino’s

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Today I experienced one of those fabulous New York moments in which one feels totally on top of the latest trends and in-the-know about the most fabulous food in town. I opened the New York Times Restaurant Review and bam! Pulino’s was featured. A few minutes later, the New York Tasting Table arrived in my inbox. Pulino’s again. Guess where I happened to eat dinner last night? I was wondering what all of those photographers were doing there.

The interior of Pulino’s, before it got crowded

I was on my way to see The Girl with the Dragon Tattoo and decided that it was early enough that I might be able to get a table. Looks like 6:30 is the perfect time to go – I wasn’t even with my whole party of two and they let me grab a table. My waiter was wonderful, bringing me a taste of each of the roses on the menu when he wasn’t sure which would be more similar to a Provencal style (the wine list is predominantly Italian). I ended up ordering the lighter Nebbiolo and sipped it while I waited. I eventually got hungry and decided to go ahead and order a few appetizers to snack on, hoping that they’d come out about when Toni would arrive.

Roasted Asparagus with Ramps and Rhubarb

First, I ordered what is possibly the most seasonal dish I have ever laid eyes on – roasted asparagus with ramps and rhubarb, served over black pepper mascarpone. Um, delicious. The asparagus and ramps were slightly warm and oily. Rhubarb added a tart kick, as did the black pepper in the mascarpone cheese. All of the flavors complemented each other well, and it continued to taste extremely good as it cooled down to room temp. (At this point, Toni had arrived and got to eat some too).

Baked Ricotta with Black Pepper and Orange Agrumato

Unlike Sam Sifton, I liked the baked ricotta, served hot in a mini cast-iron skillet. The cheese was slightly charred on top and sprinkled with olive oil and black pepper. I also enjoyed the orange agrumato that pervaded the flavor of the dish, giving it a faint but distinct citric profile. That being said, I love most cheeses and anything baked in an oven. Which brings me to the pizza. Pulino’s centerpiece is a large, wood-fired oven which produces delicious flatbread pizzas. We ordered the basil pesto with stracchino and pine nuts to split, just the right amount after the bowl of cheese I had just polished off.

While we were munching and enjoying the saltiness, I eyed my neighbors’ pizza and finally asked what they had ordered. The quattro formaggio with caramelized onions, they replied, want to swap a piece for a piece? After pretending to politely decline, I happily traded. The flavor was a little thin, but the sweetness of the onion was nice. It could have held up to a bit more cheese. Checking my watch, I asked for the bill and we hustled our way down to the Sunshine Theater… only stopping for ice cream on the way. Couldn’t resist the Van Leeuwen truck. I even stuffed it into my purse so we wouldn’t be late for the previews.

I LOVERMONT: Vermont Cheese

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I just had to post a link through to this amazing Newsweek article. Cabot cheddar cheese dominated my college diet, thanks to my lovely roommate who (despite her lactose intolerance) could not live without it, introducing me to the joys of white cheddar. I have been a large supporter of Vermont cheese ever since.

loving her cheese.

With amazing dairy farms and developments in sustainable agriculture at places like Jasper Hill Farms, the cheese industry is stronger – and more delicious – than ever. Go Vermont!