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xoxo, 

Lindsay

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Entries in Recipes & how-to's (50)

Thursday
Jan042018

Recipe: Cranberry/Oatmeal Bliss Bars

After Christmas, we had a rather large amount of Craisins onhand. Mom suggested topping cereal and oatmeal or adding them to pancake batter. All great ideas, but I wanted to utilize a bigger quantity - rather than just a handful - of the dried berries all at once. Having fallen in love with my coworker's "Oatmeal Caramelitas," I decided to tweak the recipe. Why? Because when I think of oatmeal and brown sugar as ingredients (both separately and together), my mind automatically goes to fruit and milk, not chocolate and caramel. In my version, I substitute chocolate chips with Craisins and opt for condensed milk over caramel sauce. The Maldon Sea Salt Flakes finish these bars with a delightfully savory kick!

Click to read more ...

Wednesday
Nov292017

Recipe: Pumpkin Cookies with White Chocolate & Butterscotch Chips

While some people ring in the fall/autumn/holiday season with pumpkin-spice lattes, I prefer to inaugurate the cooler temperatures with food. To be more specific: Rather than sip mine, I take my 'sweet and pumpkin-y' in the form of a cookie.

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Monday
Oct122015

Recipe: The best bfast sandwich you've never made...

Are you ready for this?  The other morning, I saw one of my coworkers do the *CRAZIEST* thing in our office's communal kitchen: He cracked a fresh egg in to a small glass bowl - scrambled it with a plastic fork - threw in some sliced breakfast sausage - scrambled it again - then put the mixture in to the microwave for a 45-second zap.  What emerged was a gorgeous, golden soufflé dotted with porky nibs and subtle wafts of steam.  Followed by a...Pop!  Two slices of perfectly-charred toast sprang from the toaster and, within seconds, a scrumptious egg'wich was born.  "Gross, Lindsay," he laughed.  "Close your mouth!  It is not that serious."  I suppose I was so stunned by the fact that a) he MICROWAVED an egg and b) created a restaurant-worthy (or, at the very least, Starbucks-worthy) breakfast sandwich, that I just stood there staring at him - mouth agape - completely unable to speak. 

That night, I made my way over to the supermarket and purchased 1/2 dozen eggs, English muffins, havarti cheese slices, and some chunky salsa.  I managed to locate a small glass bowl and made sure to set it near my car keys so as not to forget any of my ingredients.

...and to the office I went.  

I sliced my English muffin in half and put it in the toaster.  Meanwhile, I cracked my egg in to my small glass bowl and decided against a scramble.  I wanted the full "yolk" effect; you know what I mean - when you take your first bite and the molten, yellow core runs down your chin.  I sprinkled some salt and pepper atop the cracked egg and put it in the microwave for 30-seconds.  Bam!  What was revealed was the perfect, circular cooked "fried egg" a-la a McDonald's (visually, not internally).  I put half of a slice of havarti cheese atop the cooked egg to allow it to melt.  When the 'muffin was perfectly toasted, I lightly spooned salsa atop each half, sprinkled some more salt on each piece, then placed the egg and cheese atop.  The result?  Breakfast perfection.  At a fraction of the cost of what I'd spend elsewhere at somewhere, say, like Starbucks or McDonald's.

You be the judge: How good does that baby look? 

DIY microwaved egg'wich...

Until we eat again, 

The Lunch Belle

Tuesday
Apr072015

Recipe: Salted Caramel Matzo Brittle

"You should sell this stuff at the farmer's market!"

"I don't even like sweets, and this shit is amazing!"

"You're my hero!"

"I cannot stop thinking about that Matzo Brittle!"

"It's a Passover miracle!"

"You're a mensch!"

I've heard it all, folks: From every compliment in the book - to more Matzo Brittle bribes than you can imagine. I'm here to tell you that this recipe will make you a hero amongst anyone lucky enough to sample this magical, deliciously life-altering, Passover-friendly treat. Recipe inspired by my dear friend, Meghan Coyne, and based on my amended version of Christine Gallary's.

Ingredients

  • 4-5 sheets Salted matzo
  • 2 sticks (8 ounces) Salted butter, cut in to large chunks
  • 1 cup Brown sugar
  • 1/2 teaspoon Vanilla extract
  • 1.5 cups Semi-sweet chocolate chips

Cooking Directions

  1. Heat oven to 350 degrees F.
  2. Line a rimmed, full-sized cookie sheet with enough foil that it overlaps and you have to fold it under the edges. Arrange the matzo in a single layer on the baking sheet, breaking pieces as needed to fill any empty spaces. Set aside.
  3. Place butter and brown sugar in a small saucepan and stir over medium heat until the mixture comes to a boil. Continue to boil for 3 minutes, stirring occassionally. Remove from heat and add vanilla (pour slowly, as it may bubble up). Stir to combine.
  4. Pour caramel over matzo and spread it evenly using a rubber spatula or culinary brush. Make sure to coat each piece with caramel.
  5. Place baking sheet in the oven and bake for about 7-10 minutes, until small bubbles cover the entire surface of the matzo and the caramel is fragrant.
  6. Remove from the oven. In a small bowl, combine both dark and milk chocolate chips and toss together. Sprinkle each piece of matzo with chocolate chips and set aside for 3-5 minutes to allow chocolate to soften.
  7. Using a rubber spatula or culinary brush, delicately spread the melting chocolate chips over the caramel. Sprinkle each piece of matzo with fleur de sel and refrigerate for approximately 30 minutes.
  8. Use care when removing the brittle from the foiled pan to ensure that no foil sticks to the bottom of the brittle. Break in to pieces and serve and/or freeze for later use.

 

...

Until we eat again,

The Lunch Belle