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NYC Nom Nom is a blog about food. Restaurants and recipes... from the good, to the bad, to the un-nommable. Recently, I joined Weight Watchers. But I refuse to give up my love for food. Join me on my journey of recipes and restaurants (whether you're dieting or not).

I am very fortunate in that I get to try many of the best restaurants in NYC. I also am realizing that I love to cook and have been expanding my culinary skills with my boyfriend, Mike. So what better way to chart my path through the world of food than with a blog?

I would not consider myself a foodie, as that moniker carries with it some level of expertise, of which I have none. I just really love food and am very lucky to have both access to good restaurants and a really great kitchen (by New York City standards anyway).

If you want to reach me, you can email me at or if you have more questions, visit the NYCNomNom FAQs

So without further ado, enjoy nomming.


13 August 10

Weight Watchers Recipe- Rosemary-Grilled Pork Chops with Potatoes and Zucchini

Usually dinner is planned based upon what is in the fridge that day.  This day we had pork chops, yellow zucchini (not summer squash… I wonder what the difference is), and potatoes.  What luck that Weight Watchers has a recipe entitled “Rosemary-Grilled Pork Chops with Potatoes and Zucchini.”

Unfortunately, NYC living does not provide us with a grill, however, our apartment stove luckily provides us with a griddle top!  Usually works pretty well (besides the smoke alarm factor). 

I love mini potatoes, and when they get crispy and brown, they are my favorite.  I haven’t found any healthy way of making them as delicious as when you fry them up, but it’s a fine alternative.

It was easy to use the same top for the pork and zucchini.  The rosemary is key in this.  

The assemblage was delicious and everything went really well together.  It was incredibly easy and, though the potatoes take a pretty long time, it was quick to throw together!

It wound up being about 1.5 servings each based on the pork weight (the recipe called for 4, 4 oz portions but we had 2 6 oz. portions), so the point value was about 9 for the whole meal (would have been 6 with the 4 oz. chops).  To get a full meal this delicious for 9 points? I’m in!



  • 1/8 tsp lemon zest, or to taste  (I used lemon juice only, but I think the zest would have been nice)
  • 1 tsp fresh lemon juice, juice of 1 large lemon  
  • 2 Tbsp rosemary, fresh, chopped  
  • 3 clove(s) garlic clove(s), crushed with a garlic press  
  • 1 Tbsp olive oil, extra-virgin  
  • 16 oz lean boneless pork chop, center-cut, trimmed of all visible fat, 4 (4-ounce)  
  • 1 tsp table salt  
  • 1/2 tsp black pepper, freshly ground  
  • 1 pound(s) Yukon Gold potato(es), or any baby potatoes, scrubbed and halved  
  • 2 medium zucchini, cut lengthwise into 1⁄8-inch-thick slices


  1. Combine the lemon zest, rosemary, garlic, and oil in a small bowl. Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Rub half of the rosemary mixture over the pork. Put the pork on a plate, then cover and refrigerate at least 1 hour or up to several hours.
  2. Spray the grill rack with nonstick spray; prepare the grill.
  3. Toss the potatoes with the remaining rosemary mixture,1⁄4 teaspoon of remaining salt, and 1⁄8 teaspoon of remaining pepper in a medium bowl. Lightly spray the potatoes with nonstick spray, then place on the grill, cut-side down. Grill the potatoes 5 inches from the heat, turning once, until tender, 45 minutes. Transfer the potatoes to a bowl; cover with foil to keep warm.
  4. Sprinkle the zucchini with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; lightly spray the zucchini with nonstick spray. Put the pork and zucchini on the grill. Grill the pork until an instant-read thermometer inserted in the center of the pork chops registers 160°F for medium, about 4 minutes on each side. Grill the zucchini until tender, about 4 minutes on each side. Put the pork and zucchini on a platter. Drizzle the lemon juice over the zucchini. Serve with the potatoes. Yields 1 pork chop with 1⁄4 of zucchini and potatoes per serving.

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9 July 10

Nomming thru Maine: Portland Day 2

Our day 2 in Portland was planned to be our foodie day.  We booked at 2 restaurants that were well acclaimed across the food world.  Our first stop was for lunch at Five Fifty Five.

They obviously know their audience…

The first thing on the menu that struck my eye was their cinnamon bun.  I think there are few things so indulgent as a stick, cinnamony, fluffy cinnamon bun.  And since my Weight Watchers points were out the window… this was just perfect.

And it was SO. GOOD.

They also served delicious table breads that I believe were current biscuits and little muffins.  They were served with homemade butter. Nom Nom Nom.

Mike ordered the pork sandwich.  This was good but nothing to write home about.

My truffle eggs with a chive popover, however, were out of this world.  I never knew eggs could taste that good.  Usually truffle is just a mild essence, that is sometimes too earthy for even my tastes.  This one, however, was absolutely delightful.

And I do love me some steaming popovers!

I was pretty impressed with this place overall, though I’m not sure if it was a MUST STOP since Mike’s meal was just so-so.

Total Nom Points: 7 out of 10


We had a bit of time to kill between lunch and dinner, so we booked ourselves a craft beer tour through the city courtesy of Maine Foodie Tours.  We started our tour at the Gritty McDuff’s Brewery.

They quickly took us behind the scenes to learn how beer is made.  I found the whole thing pretty awesome (though not quite as awesome as our tour of Mondavi where we learned SO much about how wine is made). It all starts with grain, and the toasting length determines the color and flavor (and the additives, like hops, really determine the flavor profile further).

We got to peer into the giant steel brewing vat to see what beer looks like during fermentation (maybe?)

Our next stop was at Sebago’s beer bar where we got to sample any 4 beers off the menu.  They had a nice display of grains toasted to different colors.

And I enjoyed my camera settings on this one.

Our final stop along the way was at a beer garden called Novare Res.  

The inside was quite cool and there were picnic tables for socializing outside.

They had quite the extensive draught list. I really liked how they put a flavor profile summary next to each one.

We got to sample two beers there.  One was Allagash White, which was good but one we’ve had in multiple places.  The second one was new and it blew my mind.  Marshall Wharf Deep Purple was described as “lager beer with peated malts. ‘smoke on the water.’” It tasted so smoky… almost like bacon… but in a VERY, VERY good way.

The beer tour was excellent and a lot of fun.  It really opened our eyes to how great craft beer is in Maine… we used this knowledge throughout the trip!


Our last foodie destination scheduled for Portland was the one I was looking forward to the most.  Fore Street was the #1 restaurant that came up whenever I searched for or asked about where to eat in Portland, ME.  

Their kitchen area and ovens are pretty much in the middle of the space and fully exposed (which I love).  

They are big on the farm to table idea and their menu changes to reflect what is freshest at the time.

We were told that the wood oven roasted mussels were heavenly.  They certainly were!  The shells were so brittle that they just cracked away and they were easily the second best mussels I have ever had (after our epic mussel feast at Landmarc in NYC). 

The roast cauliflower was perfect cooked as a side.

Mike chose the two cuts of Maine Island Lamb (smoked shoulder and turnspit roasted leg) with roasted yukon potatoes.  Mmmm Mmmm this was GREAT!

I chose the pork chop with spice cherry and rhubarb sauce and pickled rhubarb.  I seriously nearly licked this plate clean.

We were epically stuffed, but not too stuffed for dessert!  I believe Mike went with the chocolate peanut butter torte.

And I chose the chocolate cake.  I couldn’t believe how good it was.

The best dessert I have ever had that I just couldn’t finish no matter how hard I tried!

I was actually so stuffed from this meal that I was nearly sick. My body just wasn’t used to eating like that after these last few weeks of dieting and 15 pounds less to stuff the food into!

The meal was sensational, however.

Total Nom points: 8.5 out of 10

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26 May 10

Gettin’ Saucy

One of Mike’s coworkers started up Saucy Solutions and was nice enough to give us a bottle of her Sweet thing BBQ (as well as her bolognese, which will come up in another post). 

We defrosted some pork chops and simply baked the chops in the sauce with onions.  It couldn’t have been easier and the sauce came to only about 1 point. 

Mike also made some homemade coleslaw by adding oil, vinegar, and sugar to a pre-made broccoli slaw mixture.

It was a perfect pairing.

The sauce was great.  The perfect balance of sweetness and tang and it tasted so fresh.  I was impressed.  Perfect on pork chops. It got the thumbs up from Mike too!

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5 July 09

The High Line and The Park

The High Line is a very long awaited elevated park that runs along the West side of Manhattan. The story of The High Line goes back over a decade when people saw beauty in a very old elevated railway that was about to be demolished.  It took a lot of education, economic rationalization, and celebrity support to open up a beautiful esplanade-type park west of 10th Ave.  Now anyone that doesn’t know that area, it was a place no one went many years ago.  It has since turned into the very trendy Meat Packing District and South Chelsea with some of the best designers and famous chefs opening in the neighborhood.  I heard a rumor that they couldn’t sell an apartment for $300K (yes, that’s cheap in NYC) on 10th Ave and 13th Street and now they are selling in the millions with access directly to the High Line. 

I’d heard that it was so popular that at times they were only allowing people to walk from South to North (currently Gansevort Street to 20th Street, extending to 30th Street in 2010) and today was one of those days.  Not only could you only walk in one direction, but there was a line to enter. Normally I only do lines in Disney World, and only for the good attractions, but I was willing to wait for this NYC novelty on such a beautiful day and it wound up taking less than 15 minutes.  The park was everything I heard it would be, a beautiful architectural combination of the old rail yard with “wildflowers” overlooking an evolving part of the city.  They did an amazing job of blending the old with the new and I really enjoyed it. 

Upon our exit at 20th Street, I immediately remembered hearing good things about Cookshop (on the corner of 20th Street and 10th Ave) but they weren’t supplying their dinner menu until 5:30 (we were in the market for an early, 4:45 dinner since we hadn’t eaten yet all day).  We walked down the street and stumbled upon The Park and were immediately impressed by the outdoor yet indoor patio, huge expanse of a restaurant, and the menu selection.  I especially like the gnomes we were sat next to.

View out to the street from the patio

View from our seat to the bar inside

The bread we were immediately served, with our red sangria, was moist and delicious with a really nice olive oil.  The sangria at first tasted so-so, but it quickly did the trick and was quite refreshing on a warm day.

Action shot

As a voracious artichoke lover, I went for the steamed artichoke app.  It could have been cooked a little more, and a bit bigger since I can make these babies at home, but the sauce was really great.  It was a Lemon Beurre Blanc and went perfectly with the artichoke.Artichoke

Mike ordered the Yellow Fin Tuna with Eggplant Couscous and Miso Ginger Vinaigrette.  The tuna was cooked well and the couscous decent, but the Miso Ginger Vinaigrete was especially delicious.

Yellow Fin Tuna

I went with the center cut pork chops marinated in molasses in a fresh peach sauce with grilled plums.  The plums were very good (though a little tart, so they needed the peach sauce) and the pork chop itself was cooked well and good, though nothing show stopping.  The sauce, however, WOW! (Noticing a theme yet?)  I actually wound up eating the remainder of the sauce with my fork, it was just that good.  I wanted to drink it with a straw.

As for a “Stumble Upon,” Mike and I are still very lucky.  Overall it was a very good meal, but the sauces pushed it over the top.  Bonus 1/2 Nom Point for the sauces.

Total Nom Points: 7 out of 10

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All artwork and photos copyright of Sara Axelrod unless otherwise stated. Originally themed by Hunson and Josh