COFFEE ADDICT IN NYC

OK, so my friends know this, and laugh at me, but I'll admit it to the world... Hi my name is Jordana, and I order a "weak, skim, latte, extra hot!" - yep that's my coffee order. Living in Sydney, I was totally spoiled with the coffee. The one hesitation I had when I knew we were moving was COFFEE. The US isn't known for it's Aussie-standard coffee. Or so I thought!

My coffee order is tres-complex, hubby however, depending on WWWH will order, macchiato, espresso, or cortado (like a 3/4 latte).

After three months in New York, I think I have a fairly comprehensive list of where I'm happy to drink (and order) my coffee.

OST
Location: 441 East 12th Street
It's a great place for a weekend-paper-read...and did I mention the Nutella biscuits!

THINK
Locations: 
248 Mercer Street
1 Bleecker Street 
73 8th Avenue 
123 4th Avenue 
730 Broadway (inside NYU bookstore)
Don't dis the chain! For a "chain-like" company I always feel a sense of home-coffee when I leave.

RUBY'S 
Location: 219 B Mulberry Street
Ok so I'm cheating a little, this cafe is owned by Aussies, but I can't resist! They serve a latte in a glass and they have vegemite toast on the menu.

BOWERY COFFEE
Location: 89 E Houston Street
Another cafe that serves latte's in a glass. Great coffee and it's only a stones throw away from my apartment - how could I go wrong?

MUD
Location: 307 9th Street 
I have to thank my sister-in-law. Having previously lived in NYC, and close by to our new apartment. MUD was her local and a "must-try."

BLUE BOTTLE
Locations:
450 West 15th Street 
1 Rockefeller Plaza, Concourse Level, Suite D
102 Franklin Street
160 Berry Street, Brooklyn
I can't take the credit for this, Tracy my BFF found them in San Fran (she used to live in Australia) and knew that it was up to my standards.

GROUNDED
Location: 28 Jane Street 
I'll be honest, I couldn't order my coffee when I saw the Nutella Latte on the menu!

88 ORCHARD
Location: 88 Orchard Street
It's a cozy locale in the LES. With a great menu to match the coffee. Plus free Wi-Fi.

71 IRVING PLACE 
Location: 71 Irving Place 
When I first moved to New York we lived around the corner. I spent many hours there, on my own, but never felt lonely. The Oatmeal with fruit is a perfect match to their iced coffee.

GASOLINE ALLEY COFFEE
Location: 331 Lafayette Street
Coffee served in a mason jar - wins everytime! Hubby and I stumbled on it while exploring our new hood and we haven't regretted it since!

BLUEBIRD CAFE
Location: 74 East 1st Street 
Originally set up by a Melbournian, its serves a mean latte (also in a glass)! Their granola and yoghurt is the perfect balance between sweet and tart.

TOBY'S ESTATE
Location: 125 North 6th Street, Brooklyn 
Yes another Aussie company has made its way over to the US shores. If you're an Aussie and feeling a little homesick, the coffee is the same, and they have Tim Tams!

IRIS CAFE
Location: 20 Columbia Place, Brooklyn
A cute cafe in amongst the terraces of Brooklyn Heights, this is a great breakfast lunch hang out. Thanks to Lauren Farmer for the intro to this place.

VINEAPPLE
Location: 71 Pineapple Street, Brooklyn
Another Lauren Farmer intro...the peppermint latte was delish, and we enjoyed many hours of "work" sitting at the tables, surrounded by chalkboard walls. Perfection.

MISSING MY WINDOW

While staying warm indoors in New York. I've been thinking about the warmth of Sydney and the beautiful window in the apartment there. So here are a few snaps I thought I'd share.

Sending love from New York to all my Sydneysiders.

QUICK & EASY DINNERS PART 1

OK! So what was supposed to be a 10 day trip back to Sydney, was extended thanks to Sandy the superstorm. We're now back in NYC, with power and hot-water.

After 2 months alone in New York, it was time to have our first international guests! My Mr's cousins from Amsterdam. They are both at university and living out of home, and couldn't wait to spend the week in New York with their cousin and to finally taste my food, rather than just drooling over instagram pictures. (The meal that I prepared for them will be coming in the next few days.)

This recipe however, is for Mu, she's living with eight (yes that's eight) girls in Utrecht and was desperate for some quick, cheap and easy dinner ideas. Looking through my past dinners, I realised almost all of them were done post-work, & post grocery shop.

So without further blabbing - I give you my Sabich recipe. Well maybe a little more blabber, to give the origin. One theory is Sabich comes from the Arabic word "sabach", which means morning, as the ingredients are typical of a Middle Eastern breakfast. The other is that it's an acronym in Hebrew Salad (סלט), Egg (ביצה), More Eggplant (יותר חציל).

Whatever the origin - it's delish and a great option for dinner - not to mention HEALTHY!

Ingredients: (this amount will be perfect for 2-3 dinners and lunches)
1 pkt Lebanese bread (you can use either wholemeal or white)
6 x hard boiled eggs, cut in quarters
2 x eggplant, cut into chips (skin on)
2 tbs olive oil
1-2 tsp Moroccan spices (depending on how spicy you like it)
1 x quarter red cabbage, sliced
3 tbs white vinegar
1/2 tsp caster sugar
3 x pickles, halved
3 x tomatoes, sliced (you can use any that are in season)
2 x Lebanese cucumbers, thinly sliced
Hummus (one of my favourite brands is Yalla)
Flat leaf parsley to garnish
Harrisa, optional

Method:
To cook the eggplant:

1. Pre-heat the oven to 220 degrees, fan forced.
2. Place the eggplant on a line baking tray.
3. Drizzle the olive oil over the eggplant, it doesn't have to completely cover the slice, just a little will do.
4. Sprinkle over the spices & place in the oven for 30-40 minutes, depending on your oven and the size of the eggplant. Take them out when they are a little dark around the edges, but still a little soft in the middle. 

Cut up the veggies while the eggplant is in the oven. 

To cook the cabbage: 

1. Put the cabbage, vinegar and sugar in a medium size pot. 
2. Cook on a medium-low heat for 5-10 minutes. 
3. When the cabbage is slightly opaque it's ready. 

To construct a Sabich:

1. Place a slice of Lebanese bread on your plate.
2. Spread out a spoon (or two) full of hummus length-ways down the middle of the bread.
3. Add a teaspoon of Harrisa if you like an extra kick of spice.
4. Grab the grilled eggplant and place a 4 or 5 pieces, running length-ways on top of the hummus.
5. Repeat with the cabbage, pickles, tomatoes, cucumber, egg, & parlsey - you can use as much or little as you like, but remember it has to roll up. 
6. To ensure the wrap seals, add some extra hummus in the middle. 
7. Fold up the bottom & close in the two sides. 

HINT: the best way to keep it wrapped up, keep on eating and don't put it down :)

PRESENTATION: If you're having people over, serve up the ingredients in different bowls. People can help themselves to what they like.

Also, I have to thank my brother-in-law, who introduced us to the Sabich in Israel, was the perfect pre-flight snack.

SEX AND THE CITY MOMENT #4

While being a typical NYC tourist and checking out the Statue of Liberty - was the fourth Sex and the City moment! There on the Staten Island ferry, Charlotte proclaimed, "You hear that New York, I'm getting married this year!"

While I didn't make the same proclamation - I couldn't help but take a snap aboard the Staten Island ferry, as the ladies did in the episode "Where there's smoke!"

SEX AND THE CITY MOMENT #3

It's been almost 2 weeks in NYC, and I haven't even stepped foot in a museum. Out of the hundreds of museums, I hit MoMA first! But that's not what this post is about...post MoMA, a casual stroll down West 54th street, there in the wall, so subtle I almost missed it, the MECCA for Carrie Bradshaw lovers, and shoe lovers alike.

MANOLO BLAHNIK ... "hello lover!"

SEX AND THE CITY MOMENT #2

I know what you're thinking. Given my obsession with Sex and the City, why didn't I go straight from JFK to Perry St? Well the simple answer is jetlag. But it wasn't long before the steps at 72 Perry Street were calling.

Before I left Sydney, I had found a vacant apartment next door! How perfect...but it wasn't meant to be. So, like all other Sex and the City fans, I walked to the steps where Carrie so often frequented, and took a cheeky snap!

OH SO SWEET

When I arrived in NYC, I felt like a kid in a candy store. So faced with another day of exploring, I headed uptown, to FAO Schwarz. And just like that, I felt like a kid again. Before jumping on the big piano, I was distracted by FAO Schweetz - kid in a candy store!

Trying to keep my self in-check and not blow out in my first two weeks of NYC living. I decided to buy the most amazing looking sweets there were. And trust me the options are endless.

My favourite (yes I'm still Australian, the U is staying) of all, a GIANT box of nerds. It was like the big corn flakes box at the supermarket. But since it was bigger than my head, I thought it probably wasn't the best idea!

But I hope you enjoy some of these delights!

SEX AND THE CITY MOMENT #1

So in my bid to find SJP, other than finding a job, it's my number 1 goal for living in NYC. I've decided to document my Sex and the City moments.

The first, hubby took this snap. It was our second morning in NYC and when he saw me with my laptop on the bed, he said that was the best way to start my SATC New York adventure!

Shooz Does Healthy Dessert

It might be hard to believe, but I've found a healthy and delicious mid-week dessert (the weekend should should be all about splurge). It came from a quick perusal of the fridge and cupboards, the beauty of this is, you can use what you have in your own cupboards.

The finished product, ticked everything on my "healthy dessert" checklist:

• Tasty
• Sweet  
• Filling
• Crunchy (a la MasterChef)
  ...and when on the table could pass for dessert without people screwing up their faces!

 So with a resounding yes (from the voices in my head) I give you... 

BERRY-HEALTHY TRIFLE.

Ingredients:

• Strawberry yoghurt (I use Barambah Organic)
• 4 x strawberries, sliced
• 1 tbs pumpkin seeds
• handful hazelnuts and almonds, chopped

Method:

1. Use a glass cup (I used Bodum), so you can see the layers & it looks great. 
2. Start with the yoghurt for the first layer, depending on the size of the glass, roughly 1 tbs will do. 
3. Cover the first layer of yoghurt with a few strawberry slices.
4. Sprinkle the nut & seeds over the strawberries. 
5. Add another layer of sliced strawberries. 
6. Repeat starting with the yoghurt again and finish with the remainder of the nut & seed mix. 

* You can use a variety of fruits, nuts and seeds. Depending on the season & your preferences. 

A sweet treat with NO GUILT, what more could you ask for?

ONE PAN WONDER!

During the week - there's no time for fancy dinners. But what if I told you that you could pull off fancy, using one oven dish, with minimal chopping and effort. Laugh if you must, but then promise you'll try it. There will be no laughing - just lots of mmmm's and yummm's. 

I came up with this recipe when we had only a few veggies in the fridge, and had bought the Turkey breast pocket to try it out. I didn't have the energy to cook the sprouts on the cook top, and roast the potato and Turkey separately. So one-pan-wonder it was! 

Lets begin! 

Ingredients:

• Turkey Breast Pocket (I buy from the butcher at Edgecliff, it comes with sage and butter, discard)
• 1 x sweet potato, cut into half moons
• 10- 15 x Brussell Sprouts, halved 
• 4 x garlic cloves, whole with the skin left on

Herbs:

• Ras El Hanout
• Dukkah
• Dry chilli flakes
• Salt and pepper

Method:

1. Pre heat oven to 220 degrees, fan forced. 
2. In an oven roasting dish, place the Brussel Sprouts, sweet potato & garlic on the left and the right side of the dish, leaving room for the Turkey in the middle.
   Sprinkle the roast veggies with dukkah, chilli, salt and pepper. 
3. Add a splash of good quality of olive oil over the vegetables. 
4. To coat the Turkey with the spices: roll out some baking paper on the bench, place the Turkey in the centre and sprinkle over Ras El Hanout and salt and pepper, rolling the Turkey around to cover all the areas of the Turkey.
5. Pick up the breast pocket with the baking paper, and slide into the middle of the roasting pan.
6. Cook for 40 minutes, checking every 5 minutes after that if it needs further cooking.

While the Turkey was in the oven, it gave me time to put a quick salad together as well! But you could do the washing, watch TV, enjoy a sneaky glass of wine. Let me know what you would do with your spare 40 minutes! 

 

SOUP NIGHT

IT'S COLD OUTSIDE!

The office has been freezing - with layers upon layers, I still can't feel my feet - so tonight I'm thinking it's a soup kinda' night. I found a great website, Oh She Glows, I fell in love with a soup recipe and tried it out on my in-laws, with a few Shooz changes. It was a HIT!

You know the feeling when you've come home, the heater is on (if you have a real fireplace at home, totally JEAL!), the UGGs are on, and it doesn't matter that it's cold outside - yep that's it, that's the feeling you get when you eat the soup! 

Plus the quinoa adds great flavour and also super-healthy! 

WINTER WARMING SOUP.

Ingredients: 

• 1 large carrot, peeled and chopped
• 1/2 cup red quinoa, uncooked (if red is unavailable, use regular quinoa)
• 1 tbsp extra virgin olive oil
• 1 medium brown onion, finely chopped
• 1 medium zucchini, chopped
• 3 cloves garlic, minced
• 2 cups chicken or vegetable stock, boiled
• 4 cups water, boiled
• One can diced tomatoes
• One can black beans, rinsed & drained (if you can't get black beans, fava beans, kidney beans, or butter beans will work too)
• 1 tsp curry powder
• Pinch or two of cinnamon
• Pinch of ground nutmeg
• 2 cups baby spinach leaves, well rinsed and roughly chopped
• 1/2 tsp salt flakes, to taste
• Freshly ground black pepper, to taste

 

Method:

1. Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.
2. Boil the stock and water in another pot (if you don't have time to pre-boil, just add it at room temperature and cook the soup for an extra 10mins).  
3. Add stock mixture, tomatoes, red quinoa, black beans, and spices & seasonings. 
4. Bring to a boil and then simmer gently for 15 to 20 minutes.
5. Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. 
6. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. 

*I also have a feeling this soup will be even better the next day!

Stay warm. Love Shooz xx 

SHOOZ & THE ANTIPASTO PLANK

So shock horror, I love MasterChef - I know, I keep on surprising - but my love deepened when my favourite chef, Jamie Oliver was a guest chef.

I mean who doesn't love Jamie Oliver? He speaks as fast as he chops, and the end result is sophisticated but relatively easy to recreate! And that's what I like to do! So after watching MasterChef - I set myself the challenge.

Hint: The challenge was this: the three girls up for immunity had 45 minutes to create there own "Antipasto Plank" - Jamie Oliver's life changed for the better when he came up with his own plank - the pro (Jamie) had 30 minutes. Let the FUN begin! No surprise, Jamie's antipasto won-over the judges hearts.

Yep that's it!

Ever since - I can't stop thinking about it. So I set myself the challenge, the Shooz Antipasto Plank. And yes, I did it in under 45 minutes, and was a great dinner. A little much for just me, but there was plenty of leftovers for hubby and I for lunch, conciliation prize!

I hope you like it...

  

ANTIPASTO:

2 x pieces of toast 

Hummus, topped with Harrisa and good olive oil

Tahina, topped with sesame seeds and cracked pepper

ROAST TOMATOES: 

Tomatoes (still on the vine), placed on a lined baking tray, seasoned with salt and pepper. place in the oven for 30 minutes. Allow to cool down and place on a bed of crumbled feta. 

BLACK BEAN & AVO SALAD:

Drain and rinse a can of black beans, and place into a bowl. Cut one avocado and throw into the bowl. Top with chopped shallots, lemon juice, salt and pepper. Finish with a sprinkle of coriander.

GREEN VEGGIE DELIGHT:

In a medium size pot, cook a teaspoon of garlic, add chopped asparagus & broccolini (chilli optional), squeeze in half a lemon and cook for 5 minutes with a lid on. Serve on a bed of baby spinach leaves and finish with toasted pine nuts on top. 

I think this will be the first of many planks! 

Be sure to comment if you tried it yourself or need a hand. 

Love Shooz xx

REAL HOUSEWIFE OF DARLINGHURST

I'll admit, I am slightly obsessed with the real housewives! Out of all the cities on TV, NYC is my all time-favourite! So tonight I was a typical housewife. No no I didn't let a camera crew follow me around, I cooked hubby dinner.

To be honest, this isn't too uncommon. And it's great because if I cook, he puts on the gloves to clean! I'm pretty lucky! The reason why I'm calling tonight, Real Housewife is, I can't think of a name for this meal.

So here goes!

Ingredients:

• 2 x chicken breasts
• 1 cup red quinoa 
• 1/2 onion, diced
• 2 x garlic cloves, chopped
• 1 x capsicum, chopped
• 1 bunch asparagus, chopped
• 1 long red chilli, chopped
• Juice half lemon
• Pistachios optional 
• 10 small brussels sprouts 
• Olive oil 
• Sea Salt 
• Cracked pepper

Marinade for chicken:

• 2 tbsp olive oil (you can use lemon infused or chilli)
• 2 x garlic cloves, finely chopped
• 2 tbsp Dukkah
• 1 tbsp dried parsley
• 1/2 tbsp Moroccan spices
• Chilli optional

Method:

1. Preheat the oven 200 degrees, fan forced. 
2. For the chicken marinade, put the breasts in a plastic bag, combine all the ingredients and shake up the bag. 
3. For the brussels sprouts, cut of the bases off. If some are a little bigger than others, cut them in half. Place the cut and washed brussels sprouts in a bag, pour in olive oil (approx 2-3 table spoons), pinch of sea salt and cracked pepper. 
4. Place brussels sprouts on a lined baking tray. Place chicken in foil roasting tray or baking tray. Place the sprouts and chicken in the oven for approx 30-35. (Check the chicken before serving).
5. Cook the quinoa (I used red) according to the packet. 
6. In a large pan, cook the onions and garlic (with a little olive oil), for 3-5 minutes. Add asparagus and cook for a further 4 minutes. Add capsicum and chilli. Stir every few minutes. Squeeze in the lemon juice. 
7. Once the quinoa is ready - add to the vegetable mix. Add in the nuts. 
8. Serve the chicken, brussels sprouts and quinoa pilaf. Serves 2 (with leftover for lunch the next day).

 

Good luck! Need a hand? Comment below. 

Shooz xx

VIVID SYDNEY

LIGHTS! CAMERA... It's a perfect night out!

The cold weather wasn't going to stop us, RUG UP, and let the light show begin. We started the walk at Customs House, spying on a city from up above, projected perfectly onto the nooks and crannies of one of Sydney's most recognised buildings.

At a brisk pace, we walked to the MCA, stopping to play 0's and X's, ride a bike to produce the light, and use our hands to make music! What more could we ask for.

Until the next VIVID Sydney, enjoy a few (I took over 50) of Shooz snaps.

LOVE SHOOZ xxx

My exercise for the evening - riding to produce the light, totally worth it! 

DINNER FOR ONE!

With a hubby in finance, there are occasions when I need to make "dinner for one" - ok with a little leftover for lunch the next day (you'll come to realise I'm terrible with portion control, and buy and make way too much - I get it from my parents!!).

I didn't know what I felt like - but it needed to fit the following criteria.

- Hot (temperature and taste - it was cold outside & I LOVE chilli)
- Satisfying after training
- Low Cal (after the amount I ate on my holiday & honeymoon...)
- Quick (I don't like eating at 10pm and slaving for hours!)

After a quick supermarket shop and raiding what was in the cupboard, I came up with...

BITS & PIECES SALAD! 

Ingredients:

• 2 x eggs (either fried or boiled, if you can poached!)
• 1 x can of lentils 
• 1 x tomato, diced
• 1/4 x head of lettuce, shredded
• 1 x capsicum (whatever colour preference), diced
• 1 x pickle, sliced
• 1 x sml can of corn 
• 1 x clove garlic, crushed
• Handful of shallots, chopped
• Handful of baby spinach 
• Handful of feta, cut
• Chilli (optional)

Method:

1. Cook your eggs how you like them!  
2. Place all the vegetables in a large bowl (not including the shallots, garlic and chilli), put aside. 
3. In a small frying pan, add a dash of oil on a medium to low heat, add the garlic, shallots and chilli. Stir and cook for 3-5 minutes. 
4. Drain the can of lentils. 
5. Add the lentils to the frying pan, and cook for up to 5 minutes. The lentils will be warm but will still keep their shape. 
6. In your bowl, put the desired amount of vegies, add the warm lentils and ontop add the eggs. 
7. You can add a dressing if you like, I used a little balsamic glaze!

Bon Appetit! 

HAPPY BELATED MOTHER'S DAY!

I'm a terrible daughter - overseas during mother's day!! So luckily, despite my brother being in a different state to my mother, we sent her some amazing flowers. Love you ma!!

FASHION WEEK!

Busy week. Been and gone. But so many good memories and not to mention outfits!!

My favourite and by all means FAVOURITE show was Manning Cartell, Johanna Johnson, Ginger and Smart, Lisa Ho, Zimmermann, Bec & Bridge...

Ok so many more than one!

My favourite part of the week: interviewing Bryan Boy. THE fashion blogger!!

Shooz xx

WELCOME!

This has been a long time coming!

I'll start with some introductions - Shooz is us! Me and my hubby - our surnames beat all the TomKat's and Bennifer's of the world. I've been snap happy for a while now!

A meal that I've cooked ... SNAP.
Decorating the apartment ... SNAP.
Work related events ... SNAP.

So work - I'm the online editor for one of Australia's favourite weekly magazines. I'm surrounded by celebs, fashion, beauty and oh yeah celebs! So much so that I refer to Kim Kardashian as Kim!

But I digress, I've been itching to start a blog that could bring my snap happiness to the world. So here it is, A Shooz Life. We love to eat, travel, shop, and laugh - not necessarily in that order either!

Sit back and enjoy the ride!

Love Shooz x

HOMEMADE GRANOLA

Now don't freak out - this sounds more complicated than it actually is! And you might ask, why bother making your own - isn't that what supermarkets are for?? You're right, they provide the ingredients to make your own. It's great to take to work for breakfast or an after dinner snack (with custard or yoghurt).

Come on we'll do it together.

WARNING: It's extremely moorish and once you start eating it, you can't stop!!

Ingredients:

• 2 cups rolled oats
• 1/2 cup spelt oats (optional)
• 1/2 cup shredded coconut
• 2 tsp cinnamon
• 2 tsp vanilla essence
• 2 tbsp honey, melted
• 2 tbsp canola oil
• 1 cup dried fruit, chopped

Extras approx 1 cup (choose all or your favourites, make it your own)

• Almonds
• Hazelnuts
• Pecans
• Pistachios 
• Pumpkin seed
• Sunflower seeds

Method:

1. Preheat the oven to 200 degrees. 
2. Place oats, coconut, cinnamon, vanilla, nuts and seeds in a large bowl, mix around. 
3. Pour honey and oil over the dry mix, mix around with a wooden spoon. 
4. On a large baking tray (lined) spread the granola out evenly. 
5. Place into the oven for 10 minutes, take out to stir around, then put back into the oven for another 5-10mins. 

NB: Keep an eye on the granola when it's in the oven, it can go from golden brown to brunt very quickly - almost set off the fire alarm...twice!

Granola and custard with fruit!