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Flatiron Foodies: Om Juice Bar's Blue Lagoon Smoothie Bowl

The plant-based cafe Om Juice Bar serves "mindfully delicious" juices and smoothies with a strong eye for freshness and health. The vegan menu uses organic produce and prides itself on wholesome goodness - no hidden ingredients or additives.

Om Juice Bar just launched pick-up service (917) 409-5900 and free delivery service via Uber Eats.

Om's founder Anastasia Kulinich shares her recipe for a crowd-favorite, brightly-colored smoothie bowl. The Blue Lagoon Bowl blends together tropical fruits, uses dairy-free milk, and features toppings packed with nutrients.

"I love this tropical bowl which is filled with superfoods and natural goodies," says Anastasia. "It’s very filling, you can use it as a meal replacement or as a dessert." Treat yourself to this guilt-free bowl. 

Blue Lagoon Smoothie Bowl Recipe 

 Ingredients: 

• 3 oz Almond Milk 
• 1 Frozen Banana 
• 1 Cup Frozen Mango 
• 1 Cup Frozen Pineapple
• 2 Dates
• 1 Tsp Blue Spirulina
• Pinch of Sea Salt 
• Toppings: Pear, Chia Seeds, Granola, Goji Berries 

Directions: 

1. In advance of the smoothie, freeze a banana 2-3 hours before making the bowl. Simply peel the banana's skin off, cut into small pieces, and freeze in a reusable bag. 
2. Add all smoothie ingredients into a blender, and bring the blender to a high speed until the texture is smooth and creamy. 
3. Place the smoothie in a serving bowl. Dice pears. Top the smoothie with the diced pears, granola, goji berries, and chia seeds. These toppings add some additional health benefits, texture, and yummy flavor. 
4. Enjoy! 

Pictured Below: Om Juice Bar Founder Anastasia Kulinich

Flatiron Foodies: Il Fiorista's Elysian Fields Lamb Loin

Flowers are synonymous with Valentine's Day, so a restaurant that celebrates them in their edible form is a fitting place to enjoy a romantic meal. Il Fiorista (Italian for “The Florist”) is a restaurant crafting dishes that showcase the diverse benefits of flowers and herbs. Executive Chef Garrison Price partners with local and regional farmers to curate a Mediterranean-inspired menu. The restaurant serves brunch, lunch, and dinner alongside a floral boutique.  

For Valentine's Day, Il Fiorisa is serving a pasture-raised lamb loin with a rose hips glaze. The lamb is sourced from their farmer friends at Elysian Fields in Western Pennsylvania who uphold an uncompromising philosophy of care and respect for the animals that they raise. Il Fiorista is excited to highlight rose hips, the fruit of the rose plant, in this dish. The rose hips are cooked with pomegranate juice and cabernet wine vinegar to achieve a luscious glaze that takes on a tangy, floral tomato flavor. The lamb is paired with roasted sweet potatoes and a fresh salad of pomegranate seeds and tart sorrel leaves. Reserve a table at Il Fiorista to take advantage of this special dish, or impress your loved one by creating the dish yourself. 

Elysian Fields Lamb Loin Recipe (Serves 2)

 Ingredients: 

• 8-ounce boneless lamb loin with the fat unless to prefer to have your butcher remove it.
• 4 small sweet potatoes.
• 1/2 cup fresh pomegranate seeds.
• 1 bunch of sorrel leaves or arugula can be substituted.
• Sea salt and black pepper for seasoning.
• 4 tablespoons olive oil.
• 4 tablespoons rosehip glaze from the recipe below.
• For the Rosehip Glaze:
• 1 cup rosehips, crushed, seeds removed.
• 2 cups cabernet wine vinegar or good quality red wine vinegar.
• 1 cup pomegranate juice.
• 1/2 cup organic sugar.
• 1 teaspoon of sea salt.

Directions: 

1. In a saucepan combine rosehips, vinegar, pomegranate juice, sugar, salt and bring to a boil over high heat. Reduce the heat to a low simmer and cook the rosehip mixture until it has reduced by 2/3. Strain the mixture through a fine-mesh sieve and return the liquid to a saucepan over medium-high heat to continue to reduce until the sauce begins to thicken and coats the back of a spoon. Reserve the rosehip sauce until you are ready to serve. This sauce can be made several days in advance and will keep in the refrigerator for up to 1 month because of the sugar content.

2. For the sweet potatoes and lamb, preheat your oven to 325 degrees Fahrenheit. Coat the sweet potatoes lightly with olive oil and season with salt and pepper. Roast the sweet potatoes on a baking sheet for about 20 minutes at 325 degrees Fahrenheit until tender when pierced with a fork. 

3. While the sweet potatoes are roasting, season the lamb loin generously with salt and pepper. Heat a saute pan over medium-high heat, coat the pan with about 2 tablespoons of olive oil and sear the lamb loin on each side for about 2 minutes until well caramelized. Transfer the lamb loin to a baking sheet and place it in the oven at 325 degrees Fahrenheit for about 12 minutes until an internal thermometer read 118 degrees Fahrenheit for medium-rare. Remove the lamb loin from the hot baking sheet and allow it to rest on a cutting board for at least 10 minutes before serving.

4. To serve, combine the pomegranate seeds and sorrel leaves in a mixing bowl, season lightly with olive oil, salt, and black pepper. Slice the lamb loin into 8 to 10 slices and place on a serving plate. Next, slice the sweet potatoes similarly and place them next to the lamb. Then add the sorrel leaves and pomegranate seeds over the top. Finish the dish with generous spoonfuls of the hot rosehip glaze and enjoy it with your sweetheart.


Pictured Below: Executive Chef Garrison Price. 

Flatiron Foodies: Sophie's Cuban Cuisine's Picadillo de Res

Sophie's Cuban Cuisine was bred from the Luna family's restaurateur roots in Lima Peru and inspired by a Cuban restaurant the family visited years before the concept came to life. After years of selling food from carts near New York City soccer fields, Sophie's opened its doors on Greenwich Street in June 1997. Today the family-owned and operated business has 10 successful outposts across New York City with one located here in the Flatiron District at 28 East 23rd Street since 2008. 

Sophie's prides itself on its traditional, authentic Cuban menu using fresh ingredients. Food is made in-house and prepared throughout each day in small batches to maintain peak flavors. The menu features dishes like handmade empanadas, classic sandwiches, a wide range of side dishes and entrees, tropical fruit shakes, and classic desserts. 

Sophie's Master Chef Eduardo Morgado shares the recipe for Picadillo de Res, a ground beef stew recipe that he created himself. The hearty stew makes for a flavorful dish that's perfect to curl up to in the winter months. Plus, it's ready in 25 minutes, which is a major check in our book.

Sophie's Cuban Cuisine's Picadillo de Res (Ground Beef Stew) Recipe: 

Ingredients (Serves 4 ppl) 

• 1 lb. lean ground beef
• 1 oz. olive oil
• 1 oz. garlic cloves, finely chopped
• 8 oz. Spanish onions, diced
• 5 oz. green pepper, diced
• 3 oz. red pepper, diced
• 4 oz. tomato puree
• 8.oz. potato, peeled and cubed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon cumin  
• ½ teaspoon oregano
• 1 oz. green olives, pitted
• 2 oz. raisins 

Preparation 

1. Cook ground beef in a pan until browned and set aside. 
2. In a large skillet on medium heat, add olive oil and garlic. Cook garlic to a golden brown color. 
3. Add diced onions, green and red peppers, and cook for 3 minutes.
4. Add tomato sauce and cook for 3 more minutes.
5. Add salt, ground pepper, cumin, and oregano.
6. Add ground beef and potatoes and cook for 10 minutes.
7. Add raisins and olives and remove them from the stove. 

Tip: You may add 4 oz. of boiling water if a saucy consistency is preferred. You may do this on step 6 before letting the stew cook for 10  minutes. 

Pictured Below: Sophie's Head Chef Eduardo Morgado. 

Flatiron Foodies: Trattoria Italienne's Cotechino (Italian Sausage)

Blending Italian heart and soul with French elegance and refinement, Trattoria Italienne serves classic dishes from Northern Italy & Southern France served à la carte and in tasting menus with regional wine pairings. Founded in 2016 by Chef Jared Sippel, the cuisine highlights seasonal ingredients and focuses on close relationships with purveyors. 

Chef Sippel shares his recipe for a classic holiday dish in Italy, Cotechino, a slow-cooked Italian pork sausage. Italians traditionally eat this hearty dish on New Year's Eve to bring good fortune and abundance in the new year. The richly seasoned sausage is typically served on a bed of lentils or beans. Chef Sippel's take on the dish is a blend of pork shoulder, pork skin, and fatback flavored with seasonal spices like cloves, cinnamon, and nutmeg. Enjoy these coin-shaped legumes to bring you prosperity in 2020.

Cotechino Recipe:

Ingredients: 

• 5 pounds leaned pork shoulder
• 1.75 pounds fat back
• 3.3 pounds of pork skin 
• 80 grams of salt 
• 18 grams of dextrose 
• 9 grams of black pepper
• 7 grams #1 curing salt 
• 1 gram of coriander
• 1 gram of cloves 
• 1 gram of cinnamon 
• 1 gram of cayenne 
• .5 grams of mace
• .5 grams of nutmeg

Recipe: 

1. Blanch the pork skin for 7 minutes and shock in ice water. Then cut into large dice and set aside.

2. Combine all meat, fat, skin and spices, and allow them to sit together for a while to marinate.

3. Grind everything with a 3/8 plate or the medium size plate on your meat grinder.

4. Wrap in 21oz. logs in plastic tightly.

5. Poach to an internal temp of 180 degrees Fahrenheit in simmering water.  Then shock in ice water to set the sausage.  Once cold the Cotechino is ready to eat. 

6. Sear the coins of sausage and serve over beans. 

Pictured Below: Chef Jared Sippel 

Flatiron Foodie: maman’s Espresso Chocolate Granola Bar

maman is a café and bakery bringing both sweet and savory childhood favorites of its founders. Benjamin Sormonte and Elisa Marshall, to life. Inspired by recipes from their mothers, the menu calls on cuisine from the south of France and North America. Their dishes focus on quality, locally sourced ingredients and highlight twists on classic French techniques. Whether its lavender hot chocolate, fan-favorite nutty chocolate chip cookies, or homemade soup and grilled cheese, maman is a spot to find comfort in during this cold season. 

For this week's Flatiron Foodie, maman shares their recipe for a decadent holiday treat that's a perfect pairing with a morning coffee or a sweet bite alongside any meal. The Espresso Chocolate Granola  Bar is made with a nutty, coconut granola base with a silky chocolate ganache center topped with a velvety, coffee-flavored ganache layer. Enjoy! 

maman’s Espresso Chocolate Granola Bar At-Home Recipe

Ingredients

Granola Base:  

• 3 cups Gluten-free oats
• ¾ cup Walnuts 
• ½ cup Pecans     
• 1 ¼ tbsp Shredded coconut
• ½ tbsp Salt                     
• 1/3 cup + 2 tbsp Almond butter           
• 2 tbsp Sunflower oil       
• 1.5 tbsp Maple syrup     
• 1 tsp Ground cinnamon
• 1 tbsp Coffee extract     
• 1 ¼ tbsp Coffee grounds

Chocolate Ganache:

• ¾ cup Dark chocolate         
• 1 cup Heavy cream   
• 2 ¼ tbsp Butter      

Coffee Ganache:

• 1 ¾ cup White chocolate     
• 5 fl oz Heavy Cream
• 3 tbsp Butter
• ½ tbsp Coffee extract

Directions 

Make the granola:

1. Mix all the dry ingredients together in a large bowl.
2. In a medium-sized bowl or the bowl of a KitchenAid, mix together all of the wet ingredients with the coffee grounds.
3. Pour wet mixture over dry mixture and mix until everything is combined
4. Then pour onto a sheet pan with wax paper and spread into an even layer.
5. Bake at 300°F for 12 minutes.
6. Stir to break up any large chunks and put back into the oven for 3 more minutes.
7. Take out of the oven and set aside to cool. Do not refrigerate.

Assemble the Granola Bar :

 Step 1: Make the granola bar base.

1. In a bowl, mix granola with ½ cup of melted butter
2. Pour into a 9-inch ring on a plate or sheet pan that has been lined with parchment for easy removal (make sure it can fit in your fridge or freezer).
3. Press granola mixture into the ring with a flat, metal spatula to flatten the base. Make sure this is pressed well around the edges so that your ganache doesn't leak through the mold.
4. Place it in the fridge for 3 hours or the freezer for 1 hour to harden.

 Step 2: Make the chocolate ganache. 

1. Melt dark chocolate in the microwave or with a double boiler.
2. In a separate pot, bring heavy cream to a boil.
3. Pour heavy cream over the melted dark chocolate and whisk until smooth.
4. Cut butter into small pieces and add them into the ganache mixture.
5. Mix until the butter is fully incorporated.
6. Pour over the granola base.
7. Place in the fridge for one hour or until set.

 Step 3: Make the coffee ganache

1. Melt white chocolate in the microwave or with a double boiler.
2. Bring heavy cream and coffee extract to a boil.
3. Pour heated coffee-flavored heavy cream over the white chocolate and whisk until smooth.
4. Cut butter into small pieces and mix in butter.
5. Pour into the 9-inch ring on top of the chocolate ganache.
6. Spread coffee ganache to make an even layer.
7. Place in the fridge overnight.

Lastly, decorate the slices, cut into bars or bite-size pieces, and enjoy! We like to decorate ours with drizzled chocolate and chocolate-covered espresso beans.

Pictured below: maman's Pastry Chef Jean Louis 

  


maman, 22 West 25th Street, between Broadway and Sixth Avenue, @_maman_nyc

Flatiron Foodies: Covina's Brussels Sprouts + Pear Pizza

The New American restaurant Covina is brought to us by James Beard Award-Winning husband and wife duo, Chefs Tim and Nancy Cushman. The Mediterranean inspired American menu features pasta, pizza, and wood-grilled meats. Named one of the "Coziest Hangouts in NYC" by Zaggat and one of  "12 Restaurants Perfect For Literally Everyone" by The Infatuation, the restaurant has something for everyone with an inviting atmosphere. 

Chef Tim Cushman shares his recipe for Covina's Brussels Sprouts + Pear Pizza made with a mascarpone-caramelized pear sauce and grated fontina cheese topped with a sunny-side-up egg. 

Brussels Sprouts + Pear Pizza with Mascarpone Sauce: 

Ingredients 

• Pizza Dough, store-bought
• 2 cups AP Flour
• 2 tsp Extra Virgin Olive Oil         
• 2 oz Mascarpone-Pear Sauce (see recipe below) 
• 2 oz of Fontina Cheese, grated
• 3 oz Brussels Sprouts, leaves only (see recipe)
• 2 oz Ripe Pears, Bartlett or Forelle (roughly 10 ¼” slices, seeds and stem discarded)
• 3 grams Parmesan Cheese, grated
• 1 Egg, large
• Mascarpone-Pear Sauce:                             
  • 4 Ripe Pears, Bartlett or Forelle, peeled, quartered, seeds and stem discarded
  • 1 lb Marscapone             
  • 1 tbsp Grapeseed Oil   

Proof Pizza Dough 

1. Place olive oil on a baking tray or large plate, add your pizza dough, and gently coat in the olive oil on all sides to prevent sticking. Cover baking tray or plate with plastic wrap.  Proof pizza dough by leaving at room temperature for 4 hours prior to cooking, or until the dough has doubled in size.

Pizza Toppings & Sauce

1. Brussels sprouts & pears:
   1. Using a small paring knife, remove the core (stem end) of the brussels sprouts and discard. Gently separate the leaves and set aside.
   2. Peel and slice roughly 10 ¼” inch pear slices. Set aside for topping. 
   3. Mascarpone-pear sauce:
      1. Peel and quarter-slice 4 pears. 
      2. Heat a large sauté pan over medium-high heat for 3 min, until hot. 
      3. Add the grapeseed oil, then carefully add quartered pears. Allow the pears to sear and caramelize. Turn over once the first side is lightly browned. Cook until all sides are browned and the pears have softened slightly, about 5min. Remove pears from heat and allow to cool. 
      4. Place caramelized pears in a blender, along with the mascarpone, and puree until the mixture is creamy and smooth. Set aside. 

Build Your Pizza

1. Turn your oven on to the highest temperature. This will vary depending on your home oven, but 500F or higher is preferable. Place a pizza pan on the bottom rack, close oven, and allow to heat for 1 hour while you prepare all ingredients. 
2. Prepare your pizza dough.  Place the 2 cups of flour on a large plate. Very gently transfer your pizza dough to the flour, turning to completely coat in flour. Grab a pinch of flour and lightly dust a pizza peel, or an inverted sheet tray, to prevent sticking when transferring the dough into the oven. 
3. Stretch your dough. (Do this step close to the pizza’s assembly). Transfer the floured dough onto a work surface.  Using your fingers, gently push air from the center of the dough toward the outside, leaving a ½” “ring” around the outside of the dough. This will become the pizza crust.  Once the center of the dough has flattened and the crust has formed, begin stretching your pizza dough.  Pick the dough up off the work surface, holding the top edge with both hands, allowing the bottom edge to touch the work surface. Carefully move your hands around the edges of the dough, allowing gravity to gently pull and stretch the dough.  Continue moving your hands around the edge, holding the dough in the air, allowing the weight of the dough to stretch it into roughly a 10” round. Don’t pull or stretch or use force, just let gravity do the work, and be as gentle as possible to keep as much air inside your dough as possible.
4. When the pizza dough is fully stretched, transfer it to the floured pizza peel or inverted sheet tray.
5. Try and work quickly to prevent the dough from drying out or sticking to the work surface. 
6. Add the mascarpone-pear sauce using a ladle or the back of a spoon to gently spread it evenly across the surface of the pizza.  
7. Add the grated fontina cheese across the pizza. Add your brussels sprout leaves and ¼” pear slices.
8. Open the oven and gently slide the prepared pizza onto your pizza pan. Close oven and set timer for 4 min. When the timer goes off, gently crack an egg into the center of the pizza.  Close oven door and set timer for 2 min. 
9. When the timer goes off, turn your oven broiler on at its highest temperature. Transfer your pizza pan to the broiler for 2 min and then remove the pizza pan from the oven. 
10. Your pizza should be nicely browned and charred, and the egg should have set whites and a runny yolk.
11. Slide the pizza onto a cutting board, and garnish with grated parmesan cheese. Slice into 8 slices and serve immediately. 

Pizza Photo Credit Above: Jen May 
Pictured below is Covina's Executive Chef Tim Cushman (Photo Credit: Erik Jacobs): 

 Covina, 127 East 27th Street, between Park & Lexington Avenues, (212) 204-0225, @covina_nyc

Flatiron Foodies: Harding's Fried Chicken Sandwich Recipe

Housed in a turn-of-the-century printing press building, Harding's is an upscale restaurant that pays tribute to classic America with antiques and historical items enlivening the space. Their menu celebrates America’s culinary heritage with dishes like grilled Whole Atlantic Branzini, a BLT Sandwich with House - Smoked Bacon, "down-home” desserts like warm apple crisp with moonshine ice cream.  

Executive Chef Joel Zaragoza shares the recipe for a classic: Fried Chicken Sandwich. Harding's Tennessee-styled sandwich rests on toasted brioche buns, smothered in a tangy hot sauce, and topped with a tasty slaw and butter pickles. Try your hands at making this sandwich staple from scratch this holiday season.

Harding’s Fried Chicken Sandwich (serves 2)

Fried Chicken

Ingredients

• 1 pound chicken breast
• 1 cup buttermilk
• 1 cup All Purpose Flour
• ¼ teaspoon Cayenne Pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• Fryer Oil (Canola or Vegetable)

Method

1. Slice chicken horizontal and then vertical creating 4 pieces (approximately 4 ounces each).
2. Whisk flour and seasoning in a bowl. Pour buttermilk into another bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off any excess, and then dip in buttermilk. Dredge in flour mixture, shaking off excess, a second time. 
3. Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so the bulb is submerged. Heat over medium heat until thermometer registers 350°.
4. Place chicken pieces in the skillet. Cook until golden brown.  Pull and let them rest on a paper towel or cooling rack so that excess oil drips off.

Sauce

Ingredients

• ¼  cup butter, melted
• 1 teaspoon chipotle pepper powder
• 3 teaspoons ground Cayenne pepper
• 2 teaspoons dark brown sugar 
• ¾ teaspoon kosher salt
• ½  teaspoon smoked paprika
• ½  teaspoon garlic powder
• 2 tablespoons apple cider vinegar
• ¼ cup clover honey

Method

1. Melt the butter slowly over low heat.
2. Gently mix in the sugar, and then the rest of the dry ingredients.
3. Add honey. As the honey melts and bubbles begin to form, turn off the heat.
4. Lastly, add apple cider vinegar and mix well.

Slaw 

Ingredients:
Place all ingredients in a bowl and mix thoroughly. 

• 1/2 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 4 cups thinly sliced cabbage
• 1 Tbsp Apple Cider Vinegar
• 1 Garlic Clove Minced
• 1 lime

Sandwich Assembly

Components

• 2 Brioche Burger Buns
• Bread and butter pickles
• Fried Chicken 
• Prepared Sauce 
• Prepared Slaw 

Method

1. Toast the buns.
2. Lay two pieces of chicken.
3. Smoother in the sauce.
4. Top with slaw.
5. Add 3-5 sliced butter pickles.
6. Add a little more sauce and cap it with the bun top. 

Pictured Below: Harding's Executive Chef Joel Zaragoza.

Flatiron Foodies: Park Avenue Autumn's Pumpkin & Maple Swiss Roll

Park Avenue Autumn (also Spring, Summer, and Winter depending on the time of year) is a New American restaurant with rotating seasonal menus and decor. The autumn themed space channels the Pacific North West with a nautical theme featuring wooden tables and a cascading 10-foot tall floral arrangement. The menu consists of classic fall flavors with dishes like Pumpkin Ravioli, the Autumn Spritzer, and Candied Yam Creme Brulee.

Park Avenue's Executive Pastry Chef, Cory Colton walks us through an impressive dessert that is sure to impress this celebratory season. This Pumpkin & Maple Swiss Roll is stuffed with a maple cream cheese with candied ginger and topped with caramel, whipped cream, and pecans. Think outside your go-to recipe and bake this wow-factor pastry for your holiday dessert table.  

Pumpkin & Maple Swiss Roll

Ingredients: 

• 3/4 Cup All Purpose Flour 
• ½ tsp Baking Soda    
• ½ tsp Baking Powder           
• 1 tsp Cinnamon    
• ½ tsp Clove                          .
• ½ tsp Salt  
• 3 Eggs                           
• 1 Cup Light Brown Sugar     
• 2/3 Cup Pumpkin Puree           

Method:

1. Preheat the oven to 350 degrees F. Grease and flour a 15X10-inch jellyroll pan.
2. Sift together the flour, baking powder, baking soda, salt, clove, and cinnamon.
3. With an electric mixer, beat the egg and light brown sugar until smooth and thickened. Beat in the pumpkin puree until smooth.
4. Fold in the dry ingredients.
5. Spread out the batter evenly in the pan. Bake for 12 to 14 minutes until the cake springs back when touched. 
6. Prepare a thin cotton kitchen towel by dusting with some powdered sugar. Immediately run a knife around the edges of the pan and turn the cake out onto the kitchen towel. Roll the cake up into the towel and allow it to cool in that position so the cake is inclined to retain that shape when unrolled and filled again.

Maple Cream Cheese Filling

Ingredients: 

• 8 oz Cream Cheese at room temp               
• 1 Cup Confectioners Sugar               
• 3 oz Butter at room temp                                       
• Pinch of Salt                                        
• ¼ tsp Maple Extract                         
• ¼ Cup Diced Candied Ginger                      

Method:

1. Beat cream cheese, butter, 10X, and salt until smooth.
2. Add maple extract, beat until incorporated. Fold in candied ginger by hand.
3. Unroll the cooled pumpkin cake, spread the cream cheese mixture over the cake. Reroll the cake and wrap in plastic wrap. Chill for at least an hour.

Decorate & Enjoy! 

Ingredeints:

• Confectioners Sugar
• Chopped Pecans
• Caramel Sauce
• Whipped Cream

 Method: 

1. Dust the roll lightly with confectioners sugar.
2. Drizzle the roll with caramel sauce
3. Sprinkle the top with chopped pecans.
4. Finally, top off with piped rosettes of fresh lightly sweetened whipped cream.

Pictured Below: Park Avenue Executive Pastry Chef Cory Colton.
Photo Credit: Nicole Franzen.

Park Avenue Autumn, 360 Park Avenue South, at 26th Street, 212-951-7111, @parkavenuenyc

Flatiron Foodies: Mangia's Butternut Squash Soup with Apple Cider

Located at 22 West 23rd Street, Mangia is a neighborhood gem serving artisanal Italian cusine with a focus on fresh, farm-to-table ingredients. In Italian, “mangia” is a simple, loving command that only means one thing: eat! In New York City since 1981, the family business instills the same level of passion into beloved signature favorites and exciting seasonal dishes like its Butternut Squash Soup.

In the fall, Mangia’s Butternut Squash Soup is a dish that never gets old - healthy, super creamy, and easy to make with tons of flavor. This soup is also great for entertaining festive gatherings. Mangia and enjoy! 

Mangia's Butternut Squash Soup with Apple Cider 

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients:

• 2 medium butternut squash (2 ½ pounds)
• 6 cups fresh apple cider
• 1 tablespoon chopped fresh ginger
• 1 tablespoon salt
• 1 tablespoon dried thyme
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg
• 4 ounces crème fraîche, for serving

Instructions:

1. Preheat the oven to 350 degrees F.
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle butternut squash halves with olive oil and season with salt and pepper. Wrap the squash in aluminum foil, place on a baking sheet face-down, and bake for 1 hour. Remove and let cool. 
3. In a large saucepan, bring the apple cider to a boil with the ginger, salt, thyme, pepper, and nutmeg. Simmer the mixture for 20 minutes. Let cool and then strain.
4. In batches, use a large spoon to scoop-out the butternut squash flesh into a blender or food processor with the apple cider mixture and puree. The puree should be thick, but easy to ladle. Transfer to a large bowl.
5. Close to serving time, bring the crème fraîche to room temperature; whisk briskly with a fork until it gets smooth.
6. To serve, ladle the soup into a bowl and drizzle crème fraîche on top for some added richness. 
7. If you need to thin the soup, add apple cider until desired consistency.

Pictured below: Mangia's Founder & Restaurateur, Sasha Muniak who is the brains behind Mangia's menu items. 

Photo Credit: Mangia