BUI-taliano August 17, 2012August 17, 2012 AndrewBui My heart is partly in Italia but I cook my pasta in a wok. AB: I don’t come from a carb free family, as is well documented in this blog. And I love cooking pasta, as is also well documented. But sometimes with the cleanliness of the colon being such a vital component to a persons day to day health and well being, one must find suitable compromises. Voila a recipe for pasta made with a pesto made from leafy green spinach! 8 oz fresh Spinach (more desired) 1/3 cup Olive Oil (more as needed) 1 tsp dried Basil 2 cloves garlic 1/4 cup of toasted pine nuts 1/4 cup grated pecorino 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 1/2 red bell pepper chopped (optional) 1/2 lb of blanched String Beans 1 lb Orecchiete (Ear Shaped) Pasta. Bring a pot of salted water to a boil and cook the pasta. I like orecchiette as the ear shape is a nice vessel for this light pesto to sit in. Cook the pasta until al dente. Meanwhile, to make the pesto, first lightly toast the pine nuts in a pan until they begin to get golden. Add that to a blender, the spinach, dried basil, garlic, salt and pepper, and olive oil. Pulse until you have a smooth mixture. If the mixture is not blending or too thick, add more oil which will give you a richer pesto or even a little water should do, adding a little bit at a time until your pesto is at a desired consistency. Once the pasta is finished cooking and the pesto is blended, bring both components to a pan over low to medium heat. Add to the pasta and pesto a ladle of the pasta cooking water which will help to create a sauce for the pasta out of the pesto. As the sauce begins to thicken, sprinkle the pecorino cheese over the pasta and incorporate well. Aslo sprinkle in some of the red pepper flakes to add a little spicy kick. I like to toss in some stray spinach leaves into the pasta as well as some chopped red bell pepper as it adds another note of sour sweetness to the mild and bittersweet spinach. Also, some quickly blanched string beans which adds a nice crunchy, authentic Italian touch. Serve warm and you’ll find yourself going to town on a pesto that is rich but light and full of complex and satisfying flavors and textures. I usually make a heaping amount of pesto and pasta in a wok so that I can pack lunch for the week but this is a revised recipe that should serve 3-4 persons in a sitting. Summer Ails August 9, 2012August 9, 2012 AndrewBui Cool down and analyze neighborhood demographics with summer ale at Alphabet City Beer Company, 96 Avenue C, East Village AB: Should you find yourself at the reaches of the city, perhaps Avenue C, don’t fret. There’s always a place to grab a beer. And you do just that at Alphabet City Beer Company. The establishment is like a mullet with a craft beer store in the front and a beer bar in the back. I’m liking the Summer Ale that they have on tap because it reminds me of the summer time. There are also nibbles on the menu, sandwiches and snacks made from a selection of artisanal meats and cheeses that pair well with the the beers. Enjoy a variety of beers on tap, snacks on the menu or make a selection at the beer store in front Not only do you get taste of beers, but you also can get a taste of authenticity as you mingle with locals who like to drink their beer at 4 in the afternoon. But you wont interact with too many locals because if that was the cae you might exposed to bachata and crack rock. Once you realize that you’re safe and have another beer, you might start analyzing rent control prices, neighborhood demographics and migration, and you even might wonder aloud, these people come to Avenue C? Craft Beers are shown off with avant garde lighting. BUIS BONANZE, Parade Of Buis! August 3, 2012 AndrewBui Find gems like this Vintage Whiting & Davis Scaled Purse at BUIS BONANZE: Vintage Designer Sale, Saturday August 5th @Hester Street Fair, Essex Street & Hester Street After taken a summer hiatus, BUIS BONANZE: VINTAGE DESIGNER SALE returns to the Hester Street Fair, tomorrow Saturday August 4, at Hester Street and Essex Street in the Lower East Side. You can browse through a selection of mens and womens goodies that might just improve your sartorial standing. Yes it is Olympic season but who wants to look like Gaby Douglas in a drab gray windbreaker when all that glitters is gold. Come shop and perhaps you’ll improve your sartorial standing. Go for the gold! Summer Snow August 2, 2012August 2, 2012 AndrewBui Left, Tigers Blood, Right, Chai Latter. Get a snoball in your face at An Icy Introduction, Lafayette Between Bleecker and Bond, Noho AB: There I was, post mediocre Japanese meal with a pregnant woman, looking for a sweet treat to fulfill the palette and properly finish off the meal. When we happened upon, An Icy Introduction, the Snoball stand sitting conveniently in front of a vintage clothing store on Lafayette Street in Noho, beckoning us over. A Snoball, a childhood comfort is similar to a slushe you might get at the roller skating rink. But, it is more elevated and will give you less of a sugar headache that would require roller skating to burn off. The Snoball is a shaved ice doused in flavored syrup and topped with vanilla bean extract and creamy strands of sweetened condensed milk. An Icy Introduction offers a plethora of flavors, of which for those who are all too familiar with the consumer practices at the CostCo, you can sample! Me and the pregnant lady managed to grab ourselves a Chai Tea Latter flavored Snoball which was creamy and a little earthy spicy and almost chocolaty. I also got the Tiger’s blood, their best seller, a coconut accented red fruit punch flavor topped off with condensed milk that was dreamy tasting, like eating ice cream and an icy all at the same time. For those unaccustomed to these disparate flavors working in concert, be prepared to be near the facilities in roughly 30-40 minutes. On the bright side, reward yourself after a long day of posing on the streets. Theres no ho like Noho! But at least you can get a slushe!