cuisine Astoria since 2005. for Queens and its food. specialty stores, markets and producers and street When she moved to the borough, she brought her “It was exciting to get to know parts of Queens I food. passion for good food, and was able to expand her hadn’t gone to before,” she said. “It was a lot of fun There are also additional sections with recipes from palate with Queens’ diverse dining. to discover these hidden spots.” local chefs and food artisans, a list of Queens food fes- “Growing up I didn’t eat the most elaborate stuuniFB00 ,” But it was diuniFB03 cult narrowing down what to include tivals and events, information about community sup- said Cotner. “But I always liked food and I liked talk- in the guide. ported agriculture and local food-related websites. ing about.” “I feel like I just scratched the surface of Queens. Cotner hopes the guide, which is aimed at both lo- In addition to writing for the previously mentioned I feel like there’s so much out there,” said Cotner. cals and tourists, will bring more people to Queens. sites, she also wrote about Queens for About.com. Food Lovers’ Guide to Queens is organized by “The borough ouniFB00 ers the opportunity to have an Through that job, her editor connected her to the pub- neighborhood and subdivided into local foodie amazing meal for a small amount of cash,” she said. lisher of the Food Lovers’ Guide books. faves, landmarks (restaurants with a multigenera- “Almost any ethnicity you can imagine is represented The book allowed Cotner to indulge in her passion tional following that have been around a long time), by food. You can have incredibly authentic food here.” The following recipe, created by the author, Meg Cotner, appears in Food Lovers’ Guide to Queens: Chop the bread into 1-inch cubes. If you MEXICAN PANZANELLA are using fresh bread, toast the cubes in the Serves 6-8 oven or toaster oven for 5-10 minutes. 1 small loaf of crusty yeast bread (Italian-style is good), preferably stale Combine the tomato, corn, red pepper, 4-5 large tomatoes, cut into large dice cucumber, onions, and garlic in a large bowl. 2 ears of corn, kernels removed Add a little salt to draw out the vegetable Photo courtesy of Globe Pequot Press 1 red pepper, seeded, cut into juices. Let rest for about 5 minutes. Food Lovers’ Guide to Queens medium dice is a useful book for both cut into small dice the vegetables when they are done resting.Meanwhile, chop the cilantro. Add that to1 large cucumber, peeled and seededtourists and locals looking to1/2 red onion, cut into small dicediscover more about Queens’Add the bread cubes and lightly toss. Let2 cloves garlic, pressed diverse cuisine. Salt rest while you make the vinaigrette. come together, add a little bit of honey. Taste www.queenscourier.com 1/4 cup chopped fresh cilantro Cotij a cheese, crumbled (to taste) For the vinaigrette, whisk together every- 1 avocado, chopped (optional) thing except the honey. When everything has VINAIGRETTE the vinaigrette adjust seasoning as needed. 1/3 cup olive oil 3 tablespoons apple cider or Add half the vinaigrette to the bread and 1/4 red pepper fl akes your preferred texture. Let rest for a few • january 2013 •vegetables and lightly toss. Wait a minute.See how much vinaigrette is absorbed byeverything, then add enough to achieve sherry vinegar 1/2 teaspoon cumin 1 teaspoon crushed Mexican oregano 1/4 smoked paprika minutes. Add the cotij a cheese and toss Juice from 1/2 small lemon lightly. Taste the mixture and season with Salt and pepper salt and pepper to your preference. Top lic courier 43 Honey, to taste with avocado, if using.
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