Archive | Above 96th RSS feed for this section

Food Finds: Moroccan M’Smen

14 Aug

I’m admittedly late to most things, but NEVER late to brunch on the upper west side. Arriving 30 minutes early and strolling through the 79th street Greenmarket is one of my favorite things to do.

Hot Bread Kitchen gave out samples of Moroccan M’Smen, a buttery and flaky flat bread. I tried it the traditional way with a drizzle of honey but thought that it could be just as good in a savory preparation. The wheels started turning and I made a yummy breakfast a few days later.

I got the idea to create an open faced breakfast sandwich with ingredients that I had in the fridge.

Nothing like a Corona to help you cook 😉

This turned out to be a great one pan dish. After cooking the eggs, I warmed and crisped some ham, then put the M’smen in the pan to get warm. Layer your ingredients and go to town!

If you’re on the upper west side try some M’Smen or other great breads. Hot Bread Kitchen preserves baking traditions from around the world and creates opportunity for immigrant women. It doesn’t get any better than cooking and eating while helping a great cause!


Above 96th: Earl’s Beer & Cheese

2 Jul

To kick off my Above 96th Street Food Series, I decided to try Earl’s.


Earl’s is a tiny gem on Park Ave between 97th and 98th. It probably seats 12 people max between the communal table and bar stools around the perimeter. It’s a very laid back, homey feeling place with a short menu that is executed really well. Cash only!

We started off with the beer cheese…delish. Beer cheese is pretty big in Kentucky. It’s usually cheddar based processed cheese to which beer and spices such as garlic and dried mustard are added. Toasted bread with garlic cloves for rubbing followed by a good smear of beer cheese hit the spot.


Here comes THE grilled cheese. I’m talkin’ NY State Cheddar, Pork Belly, Kimchi, Fried Egg on Sourdough grilled cheese.

Close up!


The bread was perfectly toasted and the pork belly was succulent. I was very skeptical of the kimchi but it provided a little heat and a good textural contrast to the soft egg and chewy pork belly. The only downside was that the kimchi made the bread soggy. Oh yeah. Can’t forget about the beer…Cheers!