OK, I'm not eating out as much as I should, but here's the deal on the best casual place in Pawling, NY. Right on Route 22 at the main entrance to town is a nice family place with a great new menu, McGrath's Tavern. The menu is so new that Drew has sworn me to secrecy as to it's contents!
Mcgrath's Tavern is run by a real family, and that shines through in the friendly service and a warm atmosphere. There's a large bar at one end of the building, staffed by the best bartender Shannon on weekdays- be sure to tell her I said "Hello" . Largest selection of Micro-Brews according to Drew.
There's a large main dining room and two smaller rooms. Check out the daily specials for a great value in freshly prepared meals at a reasonable price. Or, call ahead for quick take-out, 845-855-0800.
Shameless link to MyTravelGuide.com Hopefully, they will add this fun, friendly place to their Pawling restaurant list and expose the rest of the world to a great value,conveniently located in the Mid-Hudson Valley.
Tuesday, March 29, 2011
Thursday, March 3, 2011
Chicken Soup Two- also
I took a break for lunch- meatball parmigiana on a JJ Cassone roll- these rolls are great, I just freeze the package after I buy them and take them out as needed- They defrost just fine in a few minutes on the counter (throw them under the broiler for a hot sandwich). Maybe we can do the meatballs in a homemade sauce next time- but the final touch was a bit of mozzarella that our friend, neighbor and CIA chef Lisa dropped off from this great Deli..
Please double check the broth for any bits of bone or hard parts. It's OK to get a little dirty- use your hands! We're all friends here. During lunch, I boiled up one half pound of "stars' pasta from these Guys. Rinsed, drained etc. according to package directions. TRUST ME, do not try to cook the pasta in the hot broth! Hey- they have nice recipes too- With the broth simmering, add in as much of the small cut vegetables as you'd like- remember they will shrink a little as they cook.
Please double check the broth for any bits of bone or hard parts. It's OK to get a little dirty- use your hands! We're all friends here. During lunch, I boiled up one half pound of "stars' pasta from these Guys. Rinsed, drained etc. according to package directions. TRUST ME, do not try to cook the pasta in the hot broth! Hey- they have nice recipes too- With the broth simmering, add in as much of the small cut vegetables as you'd like- remember they will shrink a little as they cook.
Take advantage of Chicken on sale- if you're still hungry
Since I live pretty far out in the "exurbs" (near the wealthy folks, anyway) shopping choices are fairly slim. With the big discount stores being a 75 mile round trip from here, I would spend $12.00 in gas alone (@ today's price) to make that journey. Plus, it's just two of us here- so how much food do I really want to keep on hand?
Fortunately, there's a Hannaford close by. I've learned to watch the sales a little more closely, and I really do like chicken. So, I'll buy the split chicken breast when it's on sale, it's good bang for the buck at about $1.19 per pound. Since I have a lot of free time on my hands, here's what will become of my chicken bounty-
First, I'll bake the chicken on a sheet tray lined with aluminum foil for about 30-40 minutes in a 350 degree oven. I drizzle some oil over it and hit it with whatever spices look good from the cupboard. Once the juices run clear and it's about done (slightly under), pull the chicken out and let it cool to room temperature. I separate the meat from the bone, get the majority of the meat, leave the tighter bits and refrigerate the meat while I start the chicken stock
for soup. OK, I might add some prepared stock if I have it. I discard the skin.
Fortunately, there's a Hannaford close by. I've learned to watch the sales a little more closely, and I really do like chicken. So, I'll buy the split chicken breast when it's on sale, it's good bang for the buck at about $1.19 per pound. Since I have a lot of free time on my hands, here's what will become of my chicken bounty-
First, I'll bake the chicken on a sheet tray lined with aluminum foil for about 30-40 minutes in a 350 degree oven. I drizzle some oil over it and hit it with whatever spices look good from the cupboard. Once the juices run clear and it's about done (slightly under), pull the chicken out and let it cool to room temperature. I separate the meat from the bone, get the majority of the meat, leave the tighter bits and refrigerate the meat while I start the chicken stock
for soup. OK, I might add some prepared stock if I have it. I discard the skin.Monday, February 28, 2011
No Kitchen Computer- Really ?
OK, we're all cool and modern now- so why do I still have recipes hand written in a book ? I have tried using the laptop up on the counter- that way I can catch up on some of my favorite NPR programs while prepping ingredients (and cocktails) Sure- it's been tried before- I'd like to have space for this beauty ! With all of the nice tablets from Apple, Microsoft and others, there must be an easier way-
Friday, February 25, 2011
Wow! Who knew there was a cookbook by this title as well-
Guess I should have done my homework first. I see that Marian Fox Burros has a nice healthy cooking book by the same name published back in 1995. Eating Well Is the Best Revenge
Ms Burros wrote a column called "Plain and Simple" for the New York Times. This link should bring you to her more recent work- NY Times People -some very interesting reading over there.
Ms Burros wrote a column called "Plain and Simple" for the New York Times. This link should bring you to her more recent work- NY Times People -some very interesting reading over there.
Subscribe to:
Posts (Atom)