I Love New York Deli/ By Kat Gibbons, Palace Line Cook
One of my favorite new spots is the I Love New York Deli on Roosevelt in the U District. New York sports paraphernalia and signs hang everywhere, and most of their ingredients are brought over from the Empire State. I ordered a reuben on marble rye bread (they have quite a few types of rye to choose from). The beef was fantastic, perfectly braised and stacked at least an inch and a half thick. My mom had a knish that she found perfectly delicious. But the selling point for me was the Chock Full O’Nuts Coffee, which reminds me of my beloved Jersey diner coffee. Huge menu, very nice staff, great cheap coffee, and New York boiled bagels. I’m ready to go back. Now.
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June 24th, 2010 at 5:33 pm
OK…that sandwich looks delicious, and I didn’t know about this place. I’m hitting it for certain, soon! Thanks for the write-up!
June 24th, 2010 at 5:35 pm
thanks to Kat’s blog I learned that my husband, Frank, can sing all the words to the Chock Full O’Nuts jingle!
June 25th, 2010 at 10:44 am
I’m going in for the New York boiled bagels This Weekend, can’t wait!!!
July 21st, 2010 at 4:40 am
Muters knish recipe…Dough * 2 cups flour* 1 tsp. baking powder* 1/2 tsp. salt* 2 T. canola oil* 2 eggs * 1/4 cup water, room temperature* additional 1 T. canola oil…Potato Filling* 2 cups mashed, cooked potato (two large or three small)* 2 T. canola oil* 2 large onions, chopped* salt, black pepper, and garlic to taste…MAKES 24… Put all dough ingredients in food processor, pulse a few times, and then continue to process until the dough forms a ball. Put a tablespoon of oil on your hands, coat the ball of dough with the oil, and wrap the dough in plastic. Refrigerate the wrapped dough for 1 hour. Meanwhile, preheat the oven to 350° F. Bake the potatoes in a microwave or conventionaloven, or boil in water. Peel and mash well. Fry onions in oil until golden. Mix onions, potatoes, spices…Divide dough into 3 parts, and roll into 10×6 inch rectangles. One inch from the edge, along the longer edge of each piece of dough, place 1/3 of the filling in a narrow, high row. Spread the filling evenly, and then, beginning with the edge closer to the filling, roll the dough around the filling, finally sealing the dough along the long edges. Place the long knishes on a large greased cookie sheet, and bake for about 40 minutes. Slice each of the knishes into 8 pieces before serving. Alternatively, the dough can be separated into 24 small pieces, and each piece can be individually filled and baked.
July 23rd, 2010 at 1:13 am
Grab my coffee there every morning! Just like home.