Recipe: Dump Cake

I'm not certain if it was the bacon-wrapped sausage links or the French onion soup "mushroom caps" that particularly stood out, but I couldn't not ask my friend/hostess-with-the-mostess, Meghan, where she got the recipe.  "The Pioneer Woman," she said, as if I was supposed to know who that was. 

So it's no surprise that, once again, I found myself unbuckle-your-belt full after Meghan's annual December holiday brunch.  Later that afternoon when I got home - barely able to breathe, thank you very much - I Googled "Pioneer Woman."  And, sure enough, I was directed to a fabulous website chock-full of unique, Southern-centric recipes and outstanding photography, among other topics.  I must have perused through her glossy photos and recipes for hours!   

With Christmas and Hanukkah nearing, my mom asked me to come up with a dessert for our Christmas dinner.  She was planning on serving Mexican food, and we both agreed that pecan or pumpkin pie didn't sound very compatible with tamales.  So, after scouring The Pioneer Woman for some ideas, I came across a recipe called "Dump Cake."  I'm sorry, but how can you not be just a little bit curious about a dessert recipe with the word "dump" in it?  Stop pretending like you're so polite. 

Giddy with excitement, I phoned my mom and told her that I had finally found our perfect dessert.  She asked me to read off the ingredients so she could add them to her grocery shopping list.  "Cherry pie filling - crushed pineapple - yellow or white cake mix - and butter," I said.  "OK, what else?  Hurry, I'm busy," she replied.  When I told her that these four items made up the entirety of the Dump Cake, she erupted with laughter.  So did I.

~

Recipe:  Dump Cake recipe adapted from The Pioneer Woman

Photo: The Pioneer WomanIngredients

• 1 can (21 oz.) cherry pie filling
• 1 can (15 oz.) crushed pineapple, liquid drained
• 1 box (18 oz.) yellow cake mix
• 1.5 sticks butter, sliced
• Vanilla bean ice cream (optional)

In a 13x9" baking dish, dump cherry pie filling and liquid-drained crushed pineapple.  Stir together.  Dump cake mix on top of fruit filling, and spread evenly.  Top with sliced butter, distributed evenly (as seen below).

Dump Cake: pre-bakeBake at 350-degrees for 45 minutes-1 hour, or until topping is a rich, golden brown.  Serve warm with a scoop of vanilla-bean ice cream! 

*12 servings

~

Dump Cake review:  this was a HUGE hit with my entire family - even with my father, who is not a "dessert" person.  Even with my uber-healthy sister, who fills up on kale shakes and salmon jerky. 

The fruit filling is not overly sweet and the topping...oh, the topping!  Who could have imagined the incredibly delicious outcome of cake mix + butter?  Seriously, this is the easiest, cheapest, tastiest, and naughtiest dessert recipe out there.

Make. This. Now.  Trust me, you'll thank me later.

~~~

Until we eat again,

The Lunch Belle

Lunch at Forcella

• Restaurant  Forcella Bowery
• Cuisine  Pizza, Italian
• Location  334 Bowery (between Bond & 3rd St.), Manhattan 
• Phone  212-466-3300
• Directions  Hopstop
• Atmosphere  casual elegance
• Attire  casual
• Ideal for  small to medium-sized groups, kid-friendly, foodies
• Price  affordable

As much as I try to fight it, the truth is, I love anything fried.  So, you can imagine my excitement and fascination upon reading about the recent opening of Forcella Bowery, a pizzeria which specializes in, you guessed it, *fried* pies. 

On a recent sleepy and hungover Sunday, I rounded up two hungry girlfriends to accompany me to Forcella.  You know, the kind of Sunday where you need to wear sunglasses indoors because a) you're too tired to apply mascara, and b) everything is just too bright and it hurts to squint.  Needless to say, I had high hopes that some fried pizza would aid in my state of "hot mess."

I'm not sure what I had imagined the interior of Forcella to look like, but the actual space resembled nothing of your stereotypical pizzeria (red/white checkered tablecloths covered with crumbs - fake vased flowers - linoleum floor tiles).  Instead, think:  restored copper ceiling tiles + exposed brick walls/overhead piping, old and new school crystal chandeliers, bar and table/chair seating, and - the focal point - a tiled, massive wood-burning pizza oven.  

Picture it:  Sunday - 12:30pm - East Village/Lower East Side neighborhood.  Do you have a visual now?  There was not a soul in sight.  Not on the streets - not in the shops - not in Forcella.  The three of us girls must have had the entire restaurant to ourselves for a good 45-minutes/hour. 

After we were seated at our table of choice, we received menus and a much-needed round of waters.

With some guidance from our incredibly charming Italian waiter, we ordered the following items and split them 3-ways:

1pc Arancino, 1pc Crocchetta

Crocchetta (pictured on the left): smoked mozzarella cheese and perfectly-seasoned smashed potatoes were rolled in to the shape of a plump cigar and deep-fried. 

Arancino (pictured on the right):  Arborio rice, cooked to a precise al-dente, was blended with tomatoes and mozzarella cheese before being hand-formed in to a tight, dill pickle-sized mound and deep-fried.  Of the two antipasti, this was my favorite.

Meatball (note:  I don't see this on the regular menu, so it may have been a special)

Seriously, have you ever seen anything sexier?  Come on!

This gorgeous, ample 'ball - although a tad overcooked - was delicious and unique, in that it contained pine nuts!  And, while the nuts created a bit of texture, we didn't find that they added anything/much in terms of flavor.  

Calzone

Smoked mozzarella and ricotta cheeses, plus salty soppressata (ham) were enveloped by pizza dough and folded in to the shape of an American football.  Baked with the perfect amount of charring from the wood-burning oven and finished with a smudge of tomato sauce, this calzone proved absolutely delightful. 

"Montanara" pizza

The "Montanara" pizza, pictured above, is what put Forcella on the map.  It's the reason that my friends and I made the long, hungover journey down south.  And, while I have no clue what the word "Montanara" means, all I was told (via blogs and websites) was that I had to order it.

Rolled-out pizza dough is flash fried, topped (our version consisted of handmade tomato sauce, mozzarella cheese, and fresh basil leaves), and then baked in the wood-burning oven.  This is definitely the type of pizza slice that you should eat with a knife/fork, as it's not as sturdy as a non-fried pie.  And trust me on this one, folks, I'm a traditionalist who prefers to eat pizza with my hands.  Just as god intended.  Not with a pair of damn utensils!  But the Montanara is a true exception.  Your fabulous white blouse will thank you for it.

There is something so deliciously taboo about pillowy soft, fried dough (donuts, sopapillas, beignets, poori) - especially when it's combined with savory ingredients.  Every bite of this pie was robust (tomato sauce and basil), salty (mozzarella), buttery, and warm.

Conclusion

I really enjoyed my meal at Forcella, until a very odd young family sat down in front of us.  I won't go in to detail, but I'll just say that I grudgingly wasn't able to finish the last 1/4 of my Montanara slice.  Aside from that episode, the three of us found the food to be reasonably priced and portioned, flavorful and, quite possibly, the cure for a brutal hangover.

~~~

Until we eat again,

The Lunch Belle

Finally! Dinner at Gramercy Tavern

• Restaurant  Gramercy Tavern
• Cuisine  American
• Location  42 E. 20th St. (between Broadway & Park Avenue S.), Manhattan 
• Phone  212-477-0777
• Directions  Hopstop
• Atmosphere  spacious, casual elegance, rustic and warm
• Attire  business casual
• Ideal for  small to medium-sized groups, 1x1, foodies, special occasions, tasting/prix fixe menus, private dining room (seats 22 guests)
• Price  expensive

"You've never been to Gramercy Tavern!?!?!"  This reply is typically followed by a horrified/confused stare before a "Wow, that's crazy!"  Yes, it is crazy.  In the nearly eight years that I've lived here, I have never been to the iconic, highly-regarded and beloved Gramercy Tavern.  Why not?  Well, for one, every time I've attempted to go, my dining partner has gotten sick and cancelled and, two, the restaurant isn't exactly cheap!  It's reserved for meals that I would classify as "special occasion" or "for when the parents are in town."  At least the main dining room is; I can't speak for the tavern/bar.

Finally, a date was set.  Christine made a reservation - one month ago, to the day - for a party of three on the eve of January 17th.  

After checking-in with the hostess, I was able to admire the interior space as I was led to our table.  Rustic wooden beams contrasted beautifully with the buttermilk-colored walls and arched passageways.  Understated chandeliers, wall sconces, hand-painted murals and antique artworks painted the space with casual elegance.  

Photo found on blavish.comWhat a pleasant surprise to see that Julie had arrived first and was already seated at our table!  While waiting for Christine, the two of us got a chance to briefly catch up and order our first round of drinks.  After perusing the cocktail menu, there wasn't a chance in hell that I could say no to the "Jalisco Pear," composed of tequila, pear liqueur, and allspice dram.

Christine joined us just moments later.

"Jalisco Pear" cocktailWhen dining at Gramercy Tavern, you have one of two choices:  the $88 a-la-carte prix fixe (dinner), or the $116 seasonal tasting (dinner).  With the latter menu, guests are not able to select specific dishes, unlike the a-la-carte option.  My girlfriends and I opted for the seasonal tasting menu, because someone forgot to tell us that we're not ballers.   

Moments after we placed our orders, a gentleman carrying a large basket of bread and a pair of tongs approached our table.  We had the choice of sliced sourdough or a whole wheat boule - or both, if you're anything like me.  Butter and sea salt accompanied.

~

First course:  Fluke Tartare

Radish bits, orange segments, and bite-sized pieces of raw fluke came together "tartare-style" in this sexy presentation.  The dish was finished with dollops of black caviar. 

As stunning as it may have appeared, I found that the fluke tasted unpleasantly "fishy."  The verdict is out as to whether it was intentional, but the caviar only accentuated that strong flavor. 

Second course:  Clam Chowder

A halved, pan-seared scallop - a single shrimp - and, what tasted like, a tempura-fried clam, appeared at the bottom of a shallow bowl.  Celery root soup was poured over the ingredients and topped with smoked trout roe. 

This dish would have been dynamite had it not been for the roe.  I did my best to push it aside but, ultimately, I was defeated.

Third course:  Halibut

A perfectly-cooked filet of halibut sat atop a surprisingly flavorful carrot broth and a vegetable melange, including cabbage and mushrooms.

It was at this point in our seafood-heavy tasting that I finally enjoyed every aspect of the dish.  Bravo! 

Fourth course:  Duck Dumplings

Three handmade dumplings were stuffed to the brim with salty, finely-shredded duck meat and surrounded by a rich broth (I'm guessing it was beef) that was studded with cooked turnips and black kale.

All three of us loved this course, but found it to be a bit salty.  The duck meat reminded me of a ball of tightly packed, shredded brisket. 

Fifth course:  Roasted Sirloin and Flatiron

A small medallion-cut of each, sirloin and flatiron, was prepared medium-rare and served alongside chestnuts, beets, and ripe pear.

This was the course that I wanted to love most of the five savories.  It also happens to be one of the reasons that I voted for the pricier tasting menu.  Sadly, I was disappointed; the beef was incredibly hard to cut, tough, and chewy.  It also lacked in flavor but, luckily, we still had a dish of sea salt on the table from the bread service.    

Dessert course's amuse bouche:  Deconstructed Goat's Milk Cheesecake

A round, graham-cracker/shortbread disk separated a dollop of whipped, goat's milk-based cheesecake "filling" and a small scoop of Concord grape sorbet. 

Aside from the duck dumplings, this was my favorite "course," despite it being an amuse.  The pungency of the "filling" was perfectly cut by the sweetness of the sorbet.  The graham cracker disk added a delightful crunch and texture.

Dessert/sixth course:  Coconut Mousse with Passion Fruit Ice Cream

While this plate appears to be "busy," all of its components worked brilliantly together, both in flavor and texture.  In the center stood an ample scoop of passion fruit ice cream, which was surrounded by toasted coconut nibs.  A ring of fresh passion fruit puree came next, followed by fluffy coconut mousse.  The mousse was topped with crunchy meringue "puffs" that, from afar, looked like cotton balls.  Finally, another ring of passion fruit puree encircled the outer perimeter of the plate.

To conclude...

I can easily see why Gramercy Tavern is a favorite among New Yorkers and tourists, alike.  The space is lovely, the service is smartly on-point, all of the ingredients are sourced from local farmers/producers, they've got a great beverage program, and the food is good.  However, people said that a meal here would change my life.  It didn't.

In hindsight, I should have paid more attention to the details of the tasting menu and just how seafood-centric it was.  While I do enjoy seafood, I am very sensitive to anything overly-fishy.  This includes salmon!  At the same time, I know that fluke shouldn't have tasted as fishy as it did (in my first course).  I can't blame that on mother nature - I don't think the fish was as fresh as it could have been or, perhaps, usually is.

I was disappointed by our steak course, having assumed that the kitchen could make magic out of the sirloin and flatiron.  For the price of the tasting menu, surely, Gramercy Tavern can upgrade to a better cut of beef.  Just sayin'...

I look forward to returning to the restaurant - only next time, I'll enjoy my meal in the more casual Tavern room.  I'm more of a "cheeseburger and fries" type of girl, anyways. 

~~~

Until we eat again,

The Lunch Belle 

The Meatball Factory

• Restaurant  The Meatball Factory
• Cuisine  meatball-centric, Italian, pizza
• Location  231 2nd Avenue (at 14th Street), Manhattan 
• Phone  212-260-8015
• Directions  Hopstop
• Atmosphere  rustic, casual, warm
• Attire  casual
• Ideal for  small groups, 1x1, kid-friendly
• Price  affordable, though prices add up quickly
• FYI  beer and wine only

I can't tell you when it officially started - or why, for that matter - but lately, I've become obsessed with margaritas and meatballs.  Separately, of course.  And, speaking of 'balls, I've wanted to check out The Meatball Shop for the longest time, but have hesitated due to its insane popularity and, from what I've heard/read, even more insane wait times.

The Meatball Factory, on the other hand, is relatively new to the 'ball arena, having only been open for a matter of months.  Aside from the fact that Top Chef alum, Dave Martin, is in charge of the kitchen, I haven't really heard or read too much about the place.  So, having craved 'balls all month long, I figured that it was high time to give this newcomer a try.

The 1,600 square foot space is hugged by rustic, exposed-brick walls and comprised of a full-sized bar (though not fully stocked), two and four-top tables/chairs, and restrooms for...are you ready for this...men AND women!  "Unisex" stalls do not exist here.  Thank god. 

Phillip, Em, and I arrived for dinner at TMF (The Meatball Factory) at 6:30pm, and were seated immediately.  After we settled in and removed some of our wintry layers, we each ordered a glass of wine.  No margaritas here, folks.  TMF does not serve hard alcohol.

The food menu at TMF is organized like this:  1) Choose a meatball from a selection of eight, including a vegetarian option 2) Choose one of eight sauces to pair with your meatball.  Can't decide on one?  A 3-part sauce sampler will cost you $3 3) Order accompaniments, ie. pizza, pasta, meatball sandwiches, salads, side dishes, or cheese fries. 

So, with that, the three of us decided to split a handful of items and not one, but three sauce samplers.

1 order of "Old School" meatballs, 1 order of "Meatzza, Meatzza" meatballs

The picture, above, doesn't really do the 'balls much justice, but I wanted to give you a visual of how they're presented.  Since we ordered three sauce samplers, our 'balls were served naked, as opposed to swimming in gravy.

"Old School" 'balls: composed of hangar steak, heritage pork, veal, aged asagio cheese, and thyme.  I found these 'balls to be firmly-packed and slightly overcooked.  However, I really enjoyed their robust, garlic-y flavor.  Ideal sauce pairing:  Fire Roasted Marinara, Hells Bells Vodka Sauce, or Meat House.

"Meatzza, Meatzza" 'balls:  composed of braised beef short ribs, hangar steak, filet, buffalo, potato, and parmesan cheese.  I absolutely loved these balls and found them very moist, meaty, and packed with flavor.  The potatoes added a unique creaminess and the cheese produced just the right amount of salt.  Ideal sauce pairing:  Shroom Central, Truffle Time.

"Shrooming" Crispy Crackerbread Pizza

A crunchy, yet perfectly buttered and pillowy crust was liberally topped with a schmear of "Truffle Time" sauce (composed of cream, shallots, brandy, sherry, truffles, fontina, thyme, and oregano), roasted mushrooms, and peppery arugula.   I thoroughly enjoyed this pie, especially when I topped each bite with a hunk of meatball.  Delish!

Dave's World Famous Black Truffle Mac 'N' Cheese

What could possibly be better than mac 'n cheese created with house-made pasta noodles and rich, black truffle?  Not a whole lot, especially if you're my dinner guests, Phillip and Em.  I, on the other hand, prefer the traditional Southern version, chock-full of elbow pasta, cheddar, and Velveeta. 

As you may know, I've grown tired of truffle-mania.  I'm over it.  The flavor, especially that of truffle oil, overwhelms every dish.  That being said, I'm not one to ever "say no" to a plate of mac 'n cheese.  Especially when it's homemade and happens to look as good as it does in my picture, above.  

I loved the use of the corkscrew noodles and the fact that there were actually *real* bits of black truffle in the decadent sauce (which also happened to be the same sauce that served as the base for our pizza)!  The three of us, literally, had a fork-fight over the last noodle.  Luckily, there was plenty of sauce leftover to sop up with bread.    

Roasted Brussels Sprouts

Red chili sauce and maple syrup combined to form the sweet and spicy flavor base for this plate of roasted Brussels sprouts.  I could have eaten five more servings of these addictive greens that were lick-the-plate delicious!

Hot Tin Roof Sundae

All I have to see are the words "sea salt caramel," and I'm sold.  No questions asked.  I will order it.

To be honest, I haven't had a sundae since I was about five, so I didn't really remember what one was comprised of until I took my first bite of the Hot Tin Roof.  Here goes:  malted hot fudge, sea salt caramel sauce, candied nutmeg walnuts, and marshmallow-flavored gelato.  Whew!  Wasn't there supposed to be a brownie in there, somewhere?  Maybe, maybe not.  But there should have been.  Something to break up the glop of cloyingly sweet syrups and sauces.  Thankfully, the walnuts added a very necessary textural crunch. 

Conclusion

Midway through our meal, the restaurant was packed!  New Yorker's really do love their meatballs.

In terms of the namesake dish, I think that ordering a sauce sampler is ideal, as we found it to be a little challenging when attempting to pair a specific 'ball with one sauce.   

My friends and I enjoyed ourselves and look forward to returning and sampling more 'balls.  In fact, the three of us have to decided that, for our next dinner date, we'll head over to The Meatball Shop to scope out the competition.

Let the 'ball games begin!

~~~

Until we eat again,

The Lunch Belle

New Year's resolutions: everyone's got 'em. Here are some of mine...

New Year's resolutions are like Facebook accounts.  Everybody has one...or two...

OK.  I know.  It's January 12th, not December 31st or even January 1st.  But there's no time like the present to share my New Year's resolutions. 

Looking back, 2011 was one of my healthier years:  I dropped 30-pounds and found exercise, again, after a 13-year hiatus (no, that was not a typo).  I quit smoking again and I'm hoping that, after 4-months of being pack-free, this time it will finally stick. 

2011 was also quite sobering in terms of personal relationships:  a handful of friendships were severed and, most painfully, a relationship with someone whom I so cherished ended abruptly.  The regret and weight of that rash and "heat of the moment" decision is, at times, almost too overwhelming/unbearable.

On the flip side, however, 2011 brought about an abundance of positively wonderful things:  New friendships were forged and amazing experiences and opportunities were had.  

And, without further ado, my resolutions for 2012:

• Think long and hard before sharing monumental information/opinions, both verbally and electronically
• Don't review a friend's restaurant.  Period.  No matter what.
• Find NYC's best frozen, on-the-rocks, and straight-up margarita
• Write more...thank you's, I love you's, and blog posts
• Host more gatherings at my apartment
• Keep my apartment clean at all times, not just because I'm expecting guests
• Say NO
• Cook more meals at home
• Be proud of who I am and what I've accomplished
• Try to be less guarded
• Be more vulnerable in love
• Allow my intuition to be the louder voice over that of my friends/family
• Enjoy more nights out with the girls
• Maintain my exercise routine
• Wear sunscreen everyday

Those are mine.  What do your New Year's resolutions look like?  And how are your efforts going, thus far?

~~~

Let's make 2012 our best yet!

The Lunch Belle

Happy reading...and eating! A slew of my favorite articles of late

My favorite "worth reading" food-ish articles of late:

"After South Boston, a Restaurant Was Easy" - I was not familiar with this chef until I read the article; her story is truly inspiring.

"Simon Doonan's Eating Guide for Gay and Straight" - witty, peppy, and humorous.  I got a real kick out of this article featuring Simon Doonan, author of "Gay Men Don't Get Fat."

"The Platt 101: NYC's Best Restaurants" - Do I agree?  Not necessarily.  However, I've only been to 33 of the 101 "best."  (As a food blogger, should I even be admitting that low number out loud?  Ack.)

"Gastronomics:  Where the One Percent Eats" - interesting article about which NYC restaurants have the highest percentage of rich diners, complete with a...gasp...wealth map!

~~~

Happy reading...and eating!

The Lunch Belle