Lunch @ Jackson Heights, NY

It was the Pahela Baishak weekend and we went to Jackson Heights on my visit to NY. I was dieing to eat kacchi and borhani but ended up having more than that. Bunch of us friends just went crazy when we all hopped inside a Bengali restaurant called the Haat Bazaar. We were like kids in a candy store when we saw different vairities of Bhortas and other delicious items. We ended up ordering a huge amount of food between the 5 of us and went monsters on all of them. All in all it was an amazing lunch spent at a Jackson Heights. My heart & tummy was very Happy !!!

Authentic Italian Pizza @ Queens, NY

Thanks to Musi, my bestie for treating me to such an amazing and mouth watering pizza. I am not a great fan of the commercial store pizzas but this one blew me out. My visit to NY was fullfilled with this heart warming delicious authentic Italian Pizza.

Guido & Angelina

Our most memorable snd hearty meal at Montreal downtown a place called Guido & Angelina. It was an awful weather day, minus 29 degrees and freezing wind outside. We went there for lunch and spent a good amount of time inside, enjoying the food and wine and dreding to go outside again.

Mamu, had ordered the Steak meal and Red Wine. While, I ordered the Shrimp Risotto and my very favourite Bloody Ceaser. After our hearty meal, both of us unbalance and with overflowing stomach, we walked out of the store like two HAPPY drunk cats and headed towards our car, hehe. It was a fun, warm and hearty afternoon that we both spent at Guido & Angelina, afterwards, we both were Happy Mamu & Mami !!!

LOCATIONS:

Guido & Angelina –2 locations in downtown Montréal

2313 Ste Catherine West (corner Atwater) Pepsi Forum

Tel: 514 228 5225

690 Ste Catherine west (facing The Eaton Center)

Tel: 514 393 3808

CREAMY STUFFED BAKED POTATOES

Ingredients for baked potatoe:

3 large baking potatoes
3/4 cup dairy sour cream
1 tablespoon grated onion
1 teaspoon salt
1/2 cup shredded Cheddar cheese -or-
1/4 cup crumbled Blue cheese- or-Cottage Cheese

Green onion chopped for garnishing

Ingredients for Gravy:

• 1 1/2 cups water
• 3 teaspoons beef stock
• 1/4 cup all-purpose flour
• 1 onion, chopped
• 1/4 cup butter

Directions for gravy: Combine water, stock , flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.

Directions for Potatoes: Bake potatoes 1 hour at 250°celcius. Increase temperature to 300°C. Cut potatoes in half lengthwise; or cut the tip of the potatoes and scoop out potato; set shells aside.

In a mixing bowl whip potatoes; add sour cream, onion and salt; beat until fluffy. (Potatoes may be slightly more moist than usual.) Add in the cheese. Divide into shells. Return to oven 12-15 minutes or until hot and lightly browned. (Caution: Remove from oven and serve immediately.) Garnish with green onion.

Cooks Note: Potato shells may be stuffed, placed on tray in freezer to harden, then wrapped in moisture-vapor-proof wrapping. Bake in a preheated 400°F oven, 45-55 minutes