Gluten free dairy free cookie recipe I have family members who are gluten free and dairy free and I like to cook for them. However, it can be challenging to find a good gluten free dairy free cookie recipe. Consequently, when I found this one, […]
Fresh Homemade Guacamole Recipe This guacamole recipe was adapted from the one in the Cookshelf Mexican cookbook by Parragon Publishing. I’m a big fan of these small, spiral bound cookbooks. The recipes are simple and reliably delicious. Ingredients: 1 ripe tomato Juice of 1.5 limes […]
Now This Is A Ginger Cookie!
This simple ginger cookie recipe uses fresh, powdered, and crystallized ginger. The fresh and powdered gingers give it a deep, rich flavor, and the crystallized ginger gives it a real kick. The recipe was adapted from My Ginger Cookies recipe on Alice Medrich’s website. While some ginger cookies are thin and crispy, this one is better described as chewy.
2 cups (9oz) all purpose flour
2 tsp baking soda
1.5 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
8 Tbl (1 stick) unsalted butter, melted and warm
1/4 cup molasses (not Blackstrap)
1/2 cup (3.5oz) sugar
1/3 cup (2.3oz) packed brown sugar
2 Tbl finely minced fresh ginger
1 large egg
3/4 cup (4oz) crystallized ginger, cut into 1/4″ dice
extra sugar for rolling
- Preheat oven to 350° F.
- Combine flour, baking soda, cinnamon, ground ginger, allspice, and salt in a bowl.
- Mix with a whisk.
- Combine the warm butter, molasses, sugars, fresh ginger, and egg in a separate, larger bowl.
- Mix thoroughly.
- Add the flour mixture and crystallized ginger.
- Stir until incorporated.
- Form the dough in 1″ balls (.5oz each).
- Roll the balls in sugar.
- Place them 2″ apart on an ungreased cookie sheet.
- Bake 10-12 minutes, until the cookies puff up, crack, and then begin to deflate in the oven.
Makes 56 2+” cookies.
Approximately 57 calories per cookie.
Homemade Pizza in a Cast Iron Pan We’ve tried several thin-crust pizza dough recipes, and many different pizza pans. The Lodge cast iron pizza pan is our favorite. The crust comes out thin and crispy, and it couldn’t be easier to clean. This recipe is […]
Pico de Gallo, Stuyvesant, NY
Saturday afternoon and we were trying to think of someplace fun to have lunch. Rumor had it that a new restaurant had opened recently in the building that was previously the Riverview Café. Unfortunately, no one we knew had eaten there yet and they didn’t have a website.
Previously the Riverview Cafe´
Up until it closed last year, the Riverview Café was one of our favorite restaurants. It was one of the few in the entire county with a view of the Hudson River. The food was consistently outstanding, the ambiance quaint, and the service efficient.
Eventually we figured out that the name of the new restaurant was Pico de Gallo, and their Facebook page stated that they served Mexican and Tex/Mex cuisine. There were several documents in the photo section of the Facebook page and Huevos Rancheros (one of my all-time favorite dishes) was on the breakfast/lunch menu. We decided to give it a try.
Arriving around 10:30am, we got a parking spot right in front. We were hoping to sit outside, and we were in luck. Both tables on the front porch were available, in fact, most of the tables inside were open, too.
I ordered the Huevos Rancheros, of course. It’s a dish that isn’t that popular, so whenever I have the opportunity, I order it. In addition to being delicious, it’s fun to see how differently each chef prepares it. There doesn’t seem to be a hard and fast rule about what ingredients are included in Huevos Rancheros. Some chefs use corn tortillas for the base, others use flour tortillas. Some don’t use a tortilla at all, opting for a pile of tortilla chips. There’s always an egg on top, but how that egg is cooked is open to debate. Sunny-side up is the most common, but I’ve also seen poached, over easy and scrambled. Beans are another inconsistency. I’ve been served huevos rancheros with refried kidney beans, black beans, even white beans.
What’s So Special About the Huevos Rancheros?
The Huevos Rancheros at Pico de Gallo was simply the best I’ve ever had. The flour tortilla was obviously homemade–it was crispy and flavorful. The tomato sauce/salsa came next, not too much or too little. The avocado was perfectly ripe, the onions and cilantro fresh as could be. The Mexican rice, black beans and sour cream brought all the flavors together. Finally, a splattering of queso fresco on the top made it just perfect. It was hardly a light lunch, but every mouthful was heaven.
The building where Pico de Gallo is located is really a lovely spot. Adjacent to the Stuyvestant Post Office, the restaurant is a few hundred feet from a small community picnic area and boat launch. The setting is active but quiet. We watched a couple of boats enter and exit the water, the high speed Amtrak train passed one time, and a huge barge made its way down the river with the help of a tiny tugboat.
Pico de Gallo offers dine in and take out service. They are open Wednesday through Sunday. See their Facebook page for updated hours.