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"Electric" Mojito Bacardi^TM

Ingredients

1 Lime
1 Granny Smith apple
12 leaves of fresh mint
2 teaspoons of white sugar
Crushed ice
3 oz Bacardi^TM Rum
dash of soda
2 drops of Angostura Bitter
3 Sechuan Buttons, use according to your taste
Generously peel the apple and cut up in pieces.
Keep the apple peel and the pulp to be blended separate.
Cut the lime in 12 pieces.
In a bowl, mix the apple skin, 8 pieces of lime, 10 mint leaves and the sugar.
Put the apple pulp in the blender with the Sechuan Buttons (mix well to release the electric oil). Add the apple-lime mix and crushed ice. Add rum, soda, Angostura Bitter. Pour into a cocktail glass, mix with a spoon and add some more ice.
Decorate with mint leaves and apple slices

Mortoni

This refreshing drink is a twist on the classic Negroni. Made with vodka instead of gin, it was Danny Meyer's father's favorite cocktail. First offered in loving tribute to Morton Meyer, it is now a crowd-pleasing favorite at Gramercy Tavern.

Fill a rocks glass and a cocktail shaker with ice. Add the vodka and Campari to the shaker and shake vigorously. Strain into the glass, top with the tonic water, and squeeze the juice from the lime and orange wedges and 1 of the lemon wedges into the drink. Garnish with the remaining lemon wedge and serve.

Ice
1 oz vodka, preferably Ketel One
1 oz Campari
1 oz tonic water, preferably Q Tonic
1 lime wedge
1 orange wedge
2 lemon wedges
MAKES 1 DRINK

The Madison Parksider

This signature cocktail at Eleven Madison Park was created to be great with gin, but it's equally enjoyable as a nonalcoholic refresher.

Fill a Collins glass with ice. Muddle the cucumber segments in a cocktail shaker. Squeeze in the juice from the lime half. Add ice to the shaker and then the gin and simple syrup and shake vigorously. Strain into the glass, top with the soda water, and serve.

Ice
6 cucumber segments, cut into 1-inch cubes, about ½ cup
1/2 lime
1 1/2 oz gin
3/4 oz Simple Syrup
4 oz soda water
MAKES 1 DRINK

Blue Smoke Lynchburg Lemonade

People know to order this traditional Tennessee cooler at Blue Smoke without even looking at the menu. Pair it with Memphis-style baby back ribs and you'll have guests asking for another round. The drink was popularized by Jack Daniel's, but this version triples the whiskey content.

Fill a cocktail shaker and a rocks glass with ice. Add the whiskey, triple sec, and lemonade to the shaker and shake vigorously. Strain into the glass, garnish with the lemon wedge, and serve.

Ice
1 1/2 oz whiskey, preferably Jack Daniel's
1/2 oz triple sec or other orange liqueur
2 oz Blue Smoke Lemonade (see below)
1 lemon wedge
MAKES 1 DRINK

Blue Smoke Lemonade: Mix 2 parts freshly squeezed lemon juice, 2 parts water and 1 part simple syrup.

慾望城市的凱莉跟她的姊妹掏都上哪？

Bars 酒吧

＃1

Old Town Bar & Restrnt Corp
45 E 18th St, New York, NY 10003 (map)
Carrie ends it with Mr. Big and comes to this historic tavern with her new date, a New York Yankee.

＃2

Soho House
29-35 Ninth Ave, New York, NY 10014 (map)
Samantha sneaks into this exclusive social club's pool before being kicked out by an employee.

#3

Monkey Bar
60 E 54th St, New York, NY 10022 (map)
Carrie gets jazzed over a musician at this upscale hotel bar.

#4

Bungalow 8
515 W 27th St, New York, NY 10001 (map)
The "Sex and the City" girls brought this chic nightspot and the entire Chelsea club scene into the limelight.

#5

SushiSamba 7
87 7th Ave S, New York, NY 10014 (map)
Richard gets a face full of cocktail from an angry Samantha at this festive West Village hot spot.
Attractions

Attractions 景點

#1

Louis K Meisel Gallery
141 Prince St, New York, NY 10012 (map)
Charlotte worked at this Soho Gallery specializing in contemporary art.

#2

St Patrick's Cathedral
460 Madison Ave, New York, NY 10022 (map)
Speculation ran wild after crowds saw a scene with Carrie screaming at Big in front of this NYC landmark.

#3

Bryant Park
42nd St and 6th Ave, New York, NY 10010 (map)
Carrie's disastrous Fashion Week fall, plus a scene from the new movie, take place at this charming park.

#4

Trapeze School of New York Read Reviews
518 W. 30th St., New York, NY 10282 (map)
Carrie flies through the air as her friends cheer her on at this school open to adventurers of all skill levels.

#5

Hotel Giraffe
365 Park Ave S, New York, NY 10016 (map)
Rumor has it that Carrie and Big hook up in front of this luxurious Park Avenue hotel in the SATC movie.
Restaurants

Restaurants 餐廳

#1

Magnolia Bakery Inc
401 Bleecker St, New York, NY 10014 (map)
No business in all of New York City benefited more from "Sex and the City" than this West Village purveyor of tasty cupcakes.

#2

Buddakan
75 9th Ave, New York, NY 10011 (map)
Carrie and company were seen at this hip Chelsea restaurant filming a scene for the big movie.

#3

Tao Restaurant
42 E 58TH St. , New York, NY 10022 (map)
Carrie and her jazz musician date run into Mr. Big at this trendy midtown Asian spot.

#4

11 Madison Park
11 Madison Ave, New York, NY 10010 (map)
Mr. Big tells Carrie that he is engaged at the crown jewel of Danny Meyer's culinary empire.

#5

Blue Water Grill
31 Union Sq W, New York, NY 10003 (map)
The SATC girls dish about politics and sex at this classic Union Square spot for stellar seafood.

Shops

#1

The Pleasure Chest

156 7th Ave S, New York, NY 10014 (map)
Charlotte goes into hibernation after Miranda introduces her to the pleasures of "The Rabbit" at this kinky West Village shop.

#2

Tiffany & Co Read Reviews
727 5th Ave, New York, NY 10022 (map)
Trey makes up for his lackluster proposal to Charlotte with a trip to this storied jewelry store.

#3

Manolo Blahnik Read Reviews
31 W 54TH St, New York, NY 10019 (map)
If shoes are Carrie's religion, then this Spanish designer's shop is her temple.

#4

Diane von Furstenberg
874 Washington St, New York, NY 10014 (map)
Spotted! Sarah Jessica Parker at the DVF store modeling the iconic designer's clothes during a shoot for the "Sex and the City" movie.
Send to

#5

Pants Pub Ii
302 Bowery, New York, NY 10012 (map)
Carrie and her crew got most of their outlandish duds from costume designer Patricia Field.

Five Guys Famous Burgers & Fries

Phone: (212) 459-9600

www.fiveguys.com

Five Guys 是美國漢堡薯條連鎖店，對自家漢堡薯條，每天都從產地新鮮配送而來，感到相當自豪。每天店內會把所有製作漢堡薯條等等原料的原產地，大拉拉寫在黑板上供顧客觀賞。也因為歐巴馬總統愛吃，使其名聲遠播。可惜，它的漢堡包麵包味，有個說不出的奇異味道，也總是不夠溫熱，喫過幾次，便被我打到冷宮。漢堡看似平凡，但是每一環，每一個元素，都能影響整體的口感，把 Five Guys Burger 的蕃茄，洋蔥（調味過的洋蔥，帶著清甜，烹煮的非常成功）起司，生菜，牛肉個別分開吃，每一項都還ok，但連著麵包一起咬，就整個不對勁，還是有待改進。

兩三星期前，是歐巴馬總統上任以來，第一次到紐約拜訪，就下塌在這間曼哈頓中城 Five Guys Burgers & Fries 不遠處的希爾頓飯店。有沒有這麼誇張？ 是想特地嚐嚐紐約 Five Guys 漢堡薯條跟華盛頓DC有沒有異同？真那麼狂漢堡薯條？

也好，知道有人跟我一樣愛嗑漢堡喫薯條，比較安慰～好歹是偉人一個～no？

PS: 如果真是特地來喫紐約的 Five Guys Burgers & Fries，那總統與小老百姓的口味果然很不一樣。不過我寧可相信，是曼哈頓中城這家店本身烹調的問題。

New York City Late Night Hangover Remedies

Blue Ribbon - 4am

Carnegie Delicatessen - 4am

Corner Bistro - 4am

Crif Dogs - 2am/4am

Curry Leaf - open @ 4am

Employees Only - 4am

Fatty Crab - 4am

Inoteca - 3am

John Dory - 2am

Landmarc - 2am

La Esquina - 2am

Little Branch - 3am

Maru - 3am/4am

Mas (Farmhouse) - 4am

Momofuku Ssam Bar - 2am(Thu~Sat only)

New York Noodles Town - 4am/5amn

PDT-Please Don't Tell - 2am/4am

Sake Bar Decibel - 1am/3am

Sake Bar Hagi - 3am

Sake Bar Satsko - 2am/4am

Satsko - 2am/4am

Sushi Seki - 3am

South 4th Bar and Cafe - 2am/4am

Spotted Pig - 2am

PS: For Hungry Eater

Bagel Oasis - 24/7

Katz's Delicatessen - 2:30am(Fri~Sat only)

53rd St. and 6th Ave. Halal Cart - 4am

南瓜湯

材料:

南瓜一個,去皮去籽

馬鈴薯 [約南瓜一半的量]

月桂葉4~5片

高湯

作法:

以上材料入鍋煮熟,撈出月桂葉,用果汁機打成漿

加適量鮮奶煮滾,鹽少許調味

用鮮奶油劃花紋,灑烤乾之吐司丁

蚵仔麵線

做法

1. 金勾蝦泡軟用料理機打碎,連同扁魚小火酥炸至金黃
    扁魚壓碎 

2. 大蒜切薄片,也炸酥 

3. 一起放入高湯中熬煮,陸續加入筍絲,胡蘿蔔絲或木耳絲 

4. 紅麵線剪短,用水沖洗多次,洗去澱粉,加入湯中煮熟,用太白粉勾欠 

5. 加入喜愛的配料,如魯大腸,蚵(洗淨濾乾,沾地瓜粉,先燙熟),肉羹... 

6. 食用時淋烏醋蒜泥,灑香菜末

註：蚵仔麵線湯頭要用乾海鮮提味（如柴魚或是酥炸扁魚"大地魚"）加上攪碎的金勾蝦熬出的湯頭比較鮮甜。  

台式炸排骨

Serves 20~22

一份5公斤的豬肉

調味料:
白胡椒.黑胡椒各一大匙
肉桂粉.五香粉各1/4大匙
嫩精 1/4大匙 (可不加)
砂糖 3大匙
淡色醬油 一碗
水 二碗
米酒 1/2碗

做法:
1. 排骨斷筋.用肉捶拍鬆
2. 加入調味料拌醃約2小時
3. 加入3個蛋.充分攪拌
4. 加入日本太白粉300~400g
5. 一片一片用塑膠袋裝好後冷凍

註:排骨裝袋時最好攤平.要煎時取出微波10秒即可解凍。若是喜歡排骨外層有一層酥皮，可用粗粒地瓜粉（但就無法用煎的，需油炸）。

MOJITO

Makes 4 servings

1/2 cup sugar

1/2 cup freshly squeezed lime juice

1 bunch mint, leaves only

1/4 cup plus 1 tablespoon light rum

1 teaspoon unflavored gelatin

1.Bring the sugar and 1/2 cup water to a boil in a small saucepan; stir until the sugar has dissolved.  Let cool.

2.Stir the lime juice into 1/2 cup of the sugar syrup.  Pour into a metal loaf pan and place in the freezer.  Stir occasionally with a fork, until the lime mixture is frozen and granular, 2 to 3 hours.

3.Prepare an ice-water bath in a small bowl.  Bring a small saucepan of water to a boil.  Add the mint leaves and blanch until tender, 2 to 3 minutes.  Drain the leaves and add to the ice-water.  Let cool and drain again.  Squeeze the leaves to remove any excess water.

4.Combine the blanched mint leaves, the rum and the remaining sugar syrup in a blender and purée until smooth.

5.Sprinkle the gelatin over 1 tablespoon cold water in a cup; let soften for 5 minutes.

6.Warm together the gelatin and 1/4 cup of the rum-mint mixture in a small saucepan just until the gelatin has dissolved.  Stir in the remaining rum-mint mixture.  Pour into four champagne flutes so that each is about one-third full and refrigerate until just barely set, about 30 minutes.  Top off each mojito with the lime granité and add light rum to taste.  Stir before drinking.

Stuffed Cheese Pumpkin

Serves 10-12

1 whole cheese pumpkin, approximately 10-12 pounds

1 kabocha squash (or substitute butternut squash)

2 tablespoons olive oil

1 loaf sourdough bread

1 clove garlic

3/4 pound apple wood smoked bacon, cut into batons

1/2 cup toasted and chopped pecans

1/2 cup toasted pumpkin seeds

1 bunch chives, sliced

1 lb Gruyere cheese, grated

5 cups half and half

4 tablespoons Daniel Boulud's Thanksgiving Spice Blend

Salt and pepper to taste

Preheat oven to 350°F.

Slice the kabocha squash in half, remove the seeds, rub the inside with olive oil, and sprinkle with salt and pepper. Lie the squash flesh side down on a sheet tray lined with aluminum foil and bake for approximately 1 hour, or until cooked through (you can check with the tip of a paring knife).

While the squash is cooking, turn the cheese pumpkin upside down, and with a small serrated paring knife, remove a circular cap wide enough to fill with stuffing (about 10 inches in diameter).

Cut the sourdough bread into 1 inch thick slices; then grill or toast. Lightly rub the bread with the clove of garlic.

In a medium sauté pan on medium heat, add the bacon batons and cook, stirring, until crispy. Remove the bacon with a slotted spoon onto a paper-towel lined plate.

When the cooked kabocha squash is cool enough to handle, remove the flesh with a spoon and cut into a rough dice.

Whisk together the half and half with 3 tablespoons of Thanksgiving Spice Blend, and salt and pepper to taste. Sprinkle the inside of the cheese pumpkin with salt, pepper and remaining Thanksgiving Spice Blend.

Begin filling the pumpkin starting with a layer of bread, then half of the bacon, half of the pecans, half of the pumpkin seeds, half of the chives, and half of the cheese. Pour in about half of the half and half mixture and lightly press down. Repeat with remaining filling ingredients to reach the top of the pumpkin. Pour in the remainder of the half and half to reach the top of the pumpkin. Return the cap to the pumpkin and transfer onto a aluminum foil lined tray.Bake for 1 1/2 to 2 hours, or until the cheese pumpkin is cooked though.

Serve warm, scooping a bit of the cheese pumpkin from the sides along with the filling.

Butternut Squash Soup

Serves 8

2 tablespoons unsalted butter

2 medium leeks, white and light green parts only, trimmed, finely sliced, well washed and drained

2 stalks celery, trimmed

1 medium onion, peeled and finely sliced

sachet: 2 sprigs flat-leaf parsley, 1 sprig thyme, 1 clove of  garlic (tied in cheesecloth)

1 tablespoon Thanksgiving Spice Blend*

Salt and freshly ground pepper

1 pound butternut squash, peeled, seeded, cut in 1" dice

10 cups (2 1/2 quarts) unsalted chicken or vegetable stock

3/4 heavy cream

1. Warm the butter in a stock pot over medium-low heat and add the leek, onion, celery, cheesecloth sachet and Thanksgiving Spice; season to taste with salt and pepper.
Cook, stirring frequently, for about 7 to 8 minutes, until the vegetables are translucent and tender but not browned.
Add the squash, cook 5 minutes more, and then add the chicken stock and cream.
Bring to the boil, lower the heat, and simmer for 30 minutes.

2. Discard sachet and transfer soup to a blender. Puree until smooth; adjust the seasoning with salt and pepper
if needed.

Pass the soup through a fine-meshed sieve and set aside to cool.

Cover with plastic wrap and refrigerate until needed. Before serving, bring the soup to the boil. (Soup may be made a day in advance and refrigerated overnight.)

FOR THE SPICED CRANBERRY SAUCE:

1 teaspoon grape seed oil or other flavorless cooking oil

2 cups frozen cranberries

1 Tablespoon sugar or maple syrup

1 teaspoon Thanksgiving Spice Blend*

Finely grated peel of 1/2 an orange

Freshly squeezed juice of 1 orange

1/4 cup water

Warm the oil in a frying pan over high heat. Add cranberries, sugar, and spices; season to taste with salt and pepper. Saute, tossing frequently, until cranberries are glazed. Stir in orange zest and juice and cook until almost all liquid in the pan has evaporated. Stir in water and bring to boil. Immediately strain cranberries through a fine-meshed sieve while hot. Set aside to cool. If the mixture is too thick to drizzle, stir in a bit of water.

TO SERVE:
Ladle the hot soup into 8 warm serving bowls & drizzle the soup with the cranberry sauce.

Soup can also be served with toasted pumpernickel croutons and toasted pumpkin seeds on the side.

Garden Gazpacho with Grapes & Toasted Almonds

Garden Gazpacho with Grapes
and Toasted Almonds
Serves: 4 portions

Garden Gazpacho ingredients:
1 bunch of parsley
1 bunch of scallions
1 bunch of cilantro
1 bunch of chives
½ bunch of dill
½ bunch of basil
1 cucmber, quartered and seed removed
½ medium size jalapeno
1 avocado
2 cups of fresh peas
3 cups of water
8 green grapes, quartered
¼ cup of sliced toasted almonds
Salt to taste
Extra virgin olive oil

Preparing the Garden Gazpacho:
Start by bringing a large pot of salted water to a boil. While waiting for the water to boil, pick all of the herbs from their stems and combine. Place the picked herbs in the boiling water for 1 minute and then transfer to a container of half water and half ice to chill and preserve the bright green color. Once chilled, remove from ice bath and drain off any excess water.

Blanch the cucumber in the same water for 30 seconds and chill in ice bath.

Take the 2 cups of peas and add to the boiling water for 2 minutes or until tender and then chill in ice bath.

Once you have everything blanched, combine them in the blender with the jalapeno and the avocado. Add the 3 cups of water and puree on high until smooth. Adjust seasoning with salt and pass through fine seive. Keep chilled until ready to serve.

Serving the Garden Gazpacho
Pour 6 ounces of soup into 4 chilled soup bowls. Garnish each bowl with 8 pieces of grape and some toasted almonds. Finish with a drizzle of extra virgin olive oil and serve.

很多旅客來美國都會大肆採購一番，畢竟一些東西，如特定的美國品牌設計師的衣物和家電用品，在許多開發中或已開發的國家如台灣日本，相較起來，價位比較低一點。來美國玩或代購東西的朋友，最常問我的就是購物的稅金，像是哪裡可以退稅，那裡買東西不用稅金等等。但美國的稅金，每一州都不一樣。因此整理給大家參考～

^{認識的亞洲人中，除了ABC，幾乎每個人都對馬鈴薯的印象都停留在『乏味的澱粉食物』，毫無營養價值的印象，身邊的姊妹們也幾乎認為它是陷入肥胖的高熱量罪惡深淵之首。但就營養價值論，惡名昭彰的馬鈴薯其實是富含礦物質，維生素C ＆ 鉀 ，不僅如此，它更是無膽固醇，無脂肪，低鈉的塊莖類食物。}

^{對我，馬鈴薯卻一直是喜愛的食物之一，不管是當成零嘴還是主食，像是日本甜甜的馬鈴薯餅或是馬鈴薯片，法式炸薯條，美式馬鈴薯泥，知名翹鬍子薯片，波卡洋芋片，都是我的愛。在國外，馬鈴薯被培植成很多種類型，而且每一個種類都有自己的獨特的風味和顏色。美式家庭雖大多使用傳統的愛達荷土豆品種（Idaho potatoes），但是你仍然可以在紐約的餐廳看見各式各樣，色彩繽紛的馬鈴薯。實際上，馬鈴薯並非毫無營養，端看如何使用烹調而已。}

^{The Adirondack Red ～}

^{耀眼紅色的馬鈴薯口感是像奶油般的柔軟，我大多把它作成馬鈴薯泥。}

^{The Adirondack Blue ～} 

^{如果是要炸薯條，炸薯片，我便選擇藍色馬鈴薯的口感，這真是人間美味。曾經跟廚師聊起藍色馬鈴薯（Blue Adirondack）時，他也認同這個品種是最適合油炸的，只是在紐約附近的農場因地形，較難種植出，所以在超市購買時，單價通常也比較高。}

PS:此文獻給美麗的凱兒～希望爾後對馬鈴薯不再畏懼。食物或有物以稀為貴，但本質上是不分高低等級，馬鈴薯是無辜的。