Currywurst Comes To The East Village

Posted by Thrifty Gourmet on March 31, 2009 | No Comments

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Forget the cab ride to JFK, the long security lines at the airport and the 8-hour flight across the Atlantic. You no longer need to fly to Germany to enjoy a bite of Currywurst, Berlin’s most popular street food. Thanks to Andre Wechsler, a short cab ride to the East Village and $6 can get you the same level of satisfaction — or something pretty darn close at least.

If you asked our smart friends at Wikipedia: “Was ist Currywurst?“, they would eagerly respond: “Currywurst is a German national dish consisting of hot pork sausage cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices.”

Currywurst is generally served either with bread or with fries. At Wechsler’s, it comes with fries (large or small). Additional menu items include the bratwurst, wild boar, lamb, chicken and turkey sausages. The bratwurst and the wild boar sausages some of the more popular ones. Thirsty? In true and authentic fashion, you will find German beer on tap. What better way to complement your German bite?

Guten Appetit!

Wechsler’s Currywurst & Bratwurst
120 1st Ave (bet 7th street and St Marks)
New York 10009

Filed under: Eating Out, German

Coffee And A Play: Everyman Espresso

Posted by Thrifty Gourmet on March 26, 2009 | No Comments

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When it comes to making stellar coffee, Everyman Espresso has the technique mastered. And by coffee, I don’t mean the brown caffeinated water you get at Starbucks and Dunkin’ Donuts. I mean the real stuff that brings back memories of that vacation in Tuscany where you and Massimo took a Vespa ride through sunflower fields. Oh wait! That was me. Anyway…

You don’t go to Everyman looking for a coffee lounge with plush sofas. You go there to enjoy amazing espresso-based drinks that can make Massimo scream “Mamma Mia!” and cancel his return trip to Florence. You also go there to watch a play. A play? Yes. Everyman is located within the lobby of the Classic Stage Company, an off-Broadway theater which recently presented Uncle Vanya, a play starring Denis O’Hare, Maggie Gyllenhaal and Peter Sarsgaard.

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Though Everyman is not heavy on baked goods, there are a few yummy items to snack on. A crowd’s favorite is the Financier, a bite size almond cake provided by Tisserie – dense and decadently delicious. While you’re there, say hi to two of my favorite baristas Sam and Bryce. Sam placed 3rd in northeastern regional barista competition.

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Viva Caffe!!

Everyman Espresso
136 East 13th Street
(Between 3rd and 4th Ave)
New York, NY 10003
212-533-0524
Open everyday from 8am-8pm
Coffee used: Counter Culture

Filed under: Coffee, Drinking

Greek-Inspired Couscous

Posted by Thrifty Gourmet on March 22, 2009 | No Comments

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Thrifty, healthy, tasty. That’s why couscous is a staple in my cupboard and on my dinner table.  Luckily, you can cook couscous every night of the week and never serve the same meal twice. Even better, it’s inexpensive enough ($2.99 per kilogram at my neighborhood bodega) for guilt-free experimentation.  That and a craving for Greek food resulted in the creation of this fast and easy couscous dish. Not only does the meal take only 15 minutes from beginning to end (including standing time), but it also can be made and served in one microwavable bowl.  The couscous tastes fine warm, but is even better chilled. Eat it alone as a refreshing side dish or serve it the way I enjoy it — piled high atop a piece of flatbread from my neighborhood Greek grocer.


Ingredients

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Serves 2-4 people

2 cups of frozen cut leaf spinach (measure before thawed)
1 cup of uncooked couscous
1 cup of boiling water
1/2 cup of plain whole milk yogurt
feta cheese, as desired
Greek olives (optional)
Thaw spinach in a large microwavable serving bowl. Evenly spread the uncooked couscous on top of the cooked spinach. Top with boiling water. Cover for 5 minutes.  Fluff couscous with a fork and stir to combine with spinach. Stir in yogurt. Add crumbled feta cheese (I bought a half-pound block and used about 1/3 of it.)

Garnish with olives, if desired.

Filed under: Cooking, Pasta, Rice and Grains, Vegetables

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