Carmencitta MAgazine - Calico Cat Café 1

Calico Cat Café

Taste Quintonil Food

Skillet Chicken Bulgogi





Real Simple : Pork Tenderloin with Raisin Relish

Chocolate Crackle Cookies |

  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 oz unsweetened chocolate, melted and cooled slightly
  • 4 eggs
  • 1 cup powdered sugar
 Chocolate Crackle Cookies |
  1. Combine flour, baking powder, and salt in a small bowl.
  2. Cream together the butter and sugar until smooth and fluffy. Add melted chocolate and mix until incorporated.
  3. Add the vanilla, then eggs one at a time, mixing fully between additions. Stir in flour mixture.
  4. Let the dough chill until firm, about two hours.
  5. When dough is cold, roll into small balls before coating in powdered sugar and baking on a greased cookie sheet at 350 F for 10 minutes.

Steirereck Vienna, Austria

Steirereck review

Steirereck is the best Austrian gourmet restaurant. A fine example of Art Nouveau architecture. Steirereck’s location is in the heart of Stadtpark, in the center of Vienna. The chef and owner Heinz Reitbauer creates inspiring dishes that reflect Austria’s culinary history. It is considered to be one of the world’s 50 best restaurants. Additionally, it got one of two star Michelin restaurants.

Heinz Reitbauer has a characterized style of his own. Not only by creativity, but also by his regional references. In the tastefully elegant restaurant, the charming Birgit Reitbauer supervises an excellent service and lavishes every attention on her guests.

What’s it all about?

It may sound fairly traditional. Family owned for generations, with a bias towards Austria’s rural Styrian region. However, under the guidance of chef Heinz Reitbauer, Steirereck has become a byword for cutting-edge cooking rooted in the Austrian landscape.

What’s the vibe?

Housed in a monolithic glass cube in Vienna’s Stadtpark. Steirereck’s design may be super-modern, but the interior speaks a recognizable language of international fine dining. It’s a bright, tranquil vision of wood, concrete and starched white table linen.

The Menu

There are three menus from which to choose. The tasting menu includes delightful dishes such as puntarella with woodruff, sweet potato and sea buckthorn. Furthermore, you can find kale with macadamia nut, cornel cherry and Pogusch lamb. Reitbauer ’s signature says everything you need to know about his outlook. He follows precise technique and obvious reverence of local ingredients. The freshwater mountain fish, char, is cooked at the table in hot beeswax before being returned on a plate with yellow carrot, pollen and sour cream. At the end of the meal, an outstanding selections of more than 120 cheeses await.

What else?

While the tasting menu is, undoubtedly, the best way to engage with Reitbauer ’s vision. It says everything about his relaxed style. All of that, make Steirereck so popular with the lunch crowds.

Christmas Shrimp Tree

8 servings 128 cals

1 bunch beet greens
1 slice process American cheese
1 pound cooked medium shrimp with tails intact
1 can baby corn, drained
1 can whole black olives, drained
1 jar pimiento-stuffed green olives, drained
1 can jalapeno pepper slices



Ready In 45 m

Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.
Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leftover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.


Bacon Tomato Basil Breakfast Pasta | thekitchenpaper.comINGREDIENTS
  • 4 strips thick-cut bacon, cut into thin strips
  • 30 oz. diced tomatoes
  • 3 garlic cloves
  • ¼ cup fresh basil leaves (plus more for garnish)
  • salt & pepper
  • 8 oz. dry pasta (I used ziti)
  • 2-4 eggs
  • ½ cup shredded mozzarella
 Bacon Tomato Basil Breakfast Pasta |
  1. In a 8″ castiron skillet, cook the bacon until crispy. Remove the bacon, but leave the fat behind. Set the bacon aside.
  2. In a blender, combine the tomatoes, garlic, and basil leaves. Blend until smooth, add ¼ tsp salt, and pour into the skillet with the bacon fat. Bring the tomato sauce to a simmer, lower the heat, and add the dry pasta. Stir to coat.
  3. Let the tomato sauce simmer, stirring occasionally, until the pasta is al dente. This should take around 25 minutes. When the pasta is done, stir in the bacon, as well as salt & pepper for seasoning.
  4. Make divots in the pasta for the eggs, and crack one egg into each divot. Sprinkle the grated cheese over the entire thing, and broil on the top rack of the oven for 4-6 minutes. The eggs should be set, and the cheese should be bubbling and brown.
  5. Remove and eat immediately!

Mini Carrots Cakes

A- Ingredients:
– 1 tin nestlé fat free sweetened condensed milk or 405 g
– 2 eggs
– 4 tablespoons canola oil or 60 ml
– ½ cup pineapple or 135 g, well drained and crushed
– 2 teaspoons ground cinnamon or 5 g
– 2 teaspoons mixed spices or 5 g
– ½ teaspoon salt
– 2 cups carrot or 300 g, grated
– 1½ cups wholemeal flour or 180 g
– 1 cup plain flour or 125 g
– 2 teaspoons baking powder or 10 g
– 1 teaspoon baking soda


For the icing:
– 125 g low fat cream cheese
– 1½ cups icing sugar or 240 g
– 1 teaspoon lemon zest, finely grated

B- Preparation:

1- In a large bowl mix together the NESTLÉ Fat Free Sweetened Condensed Milk, eggs and oil until creamy. Stir in the pineapple, spices, salt and grated carrot.

2- Combine the remaining dry ingredients and stir into the carrot mixture but do not over beat. Divide into 18 lined muffin tins. Bake in a preheated 180°C oven 25-30 minutes, or until cooked.

3- Remove from tins and cool completely before icing.

4- To prepare the Icing, beat together cream cheese, icing sugar and lemon peel until thick and creamy. Chill well before spreading on the mini carrot cakes.


El Celler de Can Roca


El Celler de Can Roca is a restaurant established in 1986 by the three Roca brothers: Joan, Joseph, and Jordi. When they first opened it, the restaurant was right next to the one of their parents. Later on, in 2007, the Roca brothers moved to another location – C/ de Can Sunyer, 48, Girona, Gironès – a building they designed just for the restaurant.

About the restaurant

This year, El Celler de Can Roca, got the second place in “The World’s 50 Best Restaurants”. In addition. Restaurant magazine named it to be the “best restaurant in the world” in the year 2013.
El Celler de Can Roca hold 3 Michelin stars; a European hotel and restaurant reference guide.

Creativity at its best

For the Michelin guide to say about this restaurant that it is creative, it definitely is! First of all, El Celler de Can Roca has a cellar full of wine; more than 60,000 bottles!! The unusual presentation of dishes makes the traditional catalan cuisine look “eye catchingly” delicious.

Carmencitta MAgazine - El Celler de Can RocaThe Roca brothers

Three brothers have divided their responsibilities in the restaurant. The head chef is the oldest one; Joan Roca. The middle brother, Josep Roca, is the wine steward. In addition, Jordi Roca, the youngest brother, is in charge of everything that has to do with desserts.

Restaurant’s Interior Design

Carmencitta MAgazine - El Celler de Can Roca6After they moved to the new location, they designed the place to be as modern and as simple as possible. Tables, simply dressed, stand on wooden floors. On each one, the Roca brothers put 3 stones to represent each one of them. The restaurant fits 45 person and has a huge kitchen that fits for 30 chefs at the same time!

On the menu

Carmencitta MAgazine - El Celler de Can Roca 3An unusual presentation of food is always present in El Celler de Can Roca. First of all, when people arrive, the chefs give them small bites that include flavors from all over the world to give guests an idea about what they should expect. Moreover, perfumes such as Bulgari, have inspired chefs to invent some dishes.



  • 4 -6   4 ounce pieces of Black Cod
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 1/3 cup white miso paste
  • 1/3 cup sugar
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved.
Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool ( but reserve 2 T in a separate small bowl if wanting to make the miso aioli) . Add the fish to the marinade and turn to coat. Cover and refrigerate overnight or at least for 1-2 hours. The longer the better.
Preheat the oven to 400°.  Heat a little oil in a heavy bottom skillet over medium high heat. Wipe the marinade off the fish, but don’t rinse. Place the fish, skin side up, in the skillet and sear until golden and caramelized, about 2-3 minutes. Turn over, and crisp up the skin, 2-3 minutes. Place in the oven to finish roasting for 8-10 minutes, until flaky.
Miso Aioli 
  • 2 T marinade
  •  2 T mayo
  •  ¼ teaspoon rice wine vinegar
Mix all in a small bowl. Add sriracha if you like spicy
Quick pickled daikon (or sub pickled ginger) 
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 Cup peeled sliced daikon radish
  • 1 tsp cup kosher salt

Bring all to a simmer, until sugar dissolves, remove from heat and chill.

Sake Braised Kale

  • ¼ C sliced onion
  • 2 Cups shredded Kale ( thinly sliced)
  • oil
  • Sake
  • salt and pepper to taste
Heat a little oil in a heavy bottom skillet, over med high heat. Saute onion until just tender, about 2-3 minutes. Turn heat to med, add kale. Stir and let it wilt, 3-5 minutes. Splash with a little sake, let it burn off, season with salt and pepper


  • 1 Cup dry Cannellini beans- Soaked overnight ( or use 2 cans, drained cannelloni beans)
  • 1 Cup dry Sorghum – Soaked overnight ( optional, leave out, or sub quinoa during the last 15 minutes of cooking.
  • 1 Tablespoon olive oil
  • 1 Cup diced onion
  • 3 cloves chopped garlic
  • 1½ Cups diced fennel bulb
  • 1 Cup diced carrot
  • 1½ Cups sliced celery
  • 1 Cup diced tomato
  • 6 Cups chicken stock
  • 1 tsp herbs de provence
  • 1-2 Cups chopped kale
  • salt and pepper to taste


  1. Soak dry beans and sorghum in separate containers of water overnight. .
  2. Heat oil over medium high heat in a heavy bottom pot or dutch oven. Add onion and saute for two minutes, stirring often. Turn heat to medium and add garlic, fennel, carrots, celery, and saute for 7-8 minutes. Add tomato, stock, herbs,drained beans and drained sorghum. Bring to a boil, cover, turn heat to medium low, and simmer until beans are tender about 1¼-1½hours.
  3. Add kale. Simmer until wilted and tender.
  4. Season with salt and pepper. Serve in Bowls, drizzle with a little olive oil ( optional)or add crunch croutons.
  5. Notes: If using canned beans, simply add the drained, canned beans to the simmering stock until heated, about 10 minutes.To thicken, you could simple let this reduce a bit, or add quinoa. Making it this way will shorten the cooking time to 30 minutes.

Baked Pork Chops

6 servings 457 cals

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine


Ready In 2h

Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.


Bars and Restaurants in NYC to visit in Christmas

We all know that during Christmas Eve and Christmas day, most of the bars and restaurants will be closed. However, there are some of them that stay open in NYC in order to welcome their customers on those two beautiful days. You don’t know where to have a thing to eat or where to go for a drink on Christmas? Here are the top bars and restaurants in NYC to visit.

Rolf’s German Restaurant

Located in 281 3rd Ave, this is the place where you will find ceilings covered with wreaths which are lit with small lights and adorned with colorful balls. Moreover, you will also see walls covered with Poinsettias, and all the other free space is full of garlands. Make sure you have some schnitzel while you’re there.


This one’s location is 287 3rd Ave. in fact, visiting this restaurant should be a privilege that is given only to the people who are fans of Christmas lights, not only fans; but really devoted people who get fascinated by the lights of the decorations. In fact, this pub is a cozy, home feeling place that will make you feel the spirit deep in your veins. While you are there, make sure you have a burger, or an apple pie and whiskey dessert.

Pete’s Tavern

Pete’s Tavern dates back to 1864. In fact, this place is a Union Square institution, and its tradition of decorating during this holiday dates back to only a few decades ago. Once you get there, you will witness the wreaths outside and lights over the awning, garlands and ornaments in back of the bar, and best yet, the entire ceiling is covered in holiday lights. Moreover, it is perfect to go there when you want to take a break from the Union Square holiday market with a glass of homemade eggnog and an entertaining hour perusing Pete’s many knickknacks and Christmas trinkets strewn around the space. The place is located in 129 E. 18th St.

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