Chomping the Big Apple

Olive Sables

2012-01-25T19:01:00.000-05:00

Monday night I hosted a cheese making party for some friends. We gathered together with lots of wine, loads of milk and cream, and some old-fashioned entertainment.

We made butter, mozzarella, and ricotta and made them into a three-course meal. The butter we paired with radishes and sea salt as a simple appetizer. Then the mozzarella was made into a caprese style pasta tossed with cherry tomatoes, basil, extra virgin olive oil, and Parmesan. Finally we used the ricotta to create dessert by serving it on top of toasted bread topped off with a pear and honey compote.

To have something to start the evening off and nibble on while we made the butter and cheese I decided to make cocktail cookies. I had read about Dorie Greenspan's versions and had them pinned to my Pinterest to try out for my next party. They sounded perfect: barely sweet with a lingering salty flavor on the end. The ideal pairing to nibble along with wine and cocktails. The version I used is from Pierre Herme, posted on the lovely Fresh From Eva's Kitchen blog. Find the recipe here.

To make your own butter check out Saveur's directions here.

For homemade ricotta find a recipe at Smitten Kitchen here.

To make mozzarella get Ricky's 30 Minute Mozzarella and Ricotta Kit here.

Italian Feast: Mushroom Bruschetta, Orecchiette, Sardines, Panna Cotta

2012-01-19T20:03:00.000-05:00

Sometimes I desperately wish that I had that woman in my life who taught me how to make gorgeous bread or pasta from scratch as a very young child. Don't get me wrong--my mom made so many things homemade--egg noodles for chicken soup, cinnamon rolls, biscuits, and always let me help and learn, but she isn't descended from a long line of Italians who passed down the tradition of beautiful ravioli or thin tagliatelle that is made without even having to measure out the ingredients onto the counter top. And I never moved to Italy and found an "adopted grandmother" who would show me her trade, patiently guiding my clumsy hands through the work over and over again until they finally found the pasta rhythm.

Therefore my homemade pasta tends to turn out thick and oh-so-indelicate. You can't see the filling through the ravioli because I haven't had the patience to let it rest so it actually rolls out thinly (instead of just shrinking back to its thicker self as I roll it out too soon). My hot hands make the orecchiette stick to my fingers instead of rolling smoothly off, making every shape in the world besides the ear shape they should be.

But these downfalls don't keep me from trying. I figure eventually practice will have to win out and someday I won't feel ashamed to host a dinner party featuring a pile of my own handmade pasta as the centerpiece. Someday.

Unfortunately that day is not today. After reading Gabrielle Hamilton's raw, honest Blood, Bones and Butter I wanted nothing more than to prepare an Italian feast--complete with homemade pasta. Since we had no dinner parties to speak of coming up, it was a special weeknight dinner prepared for just two.

The farmer's market gave me the initial inspiration with all of the flavorful sausages available at this time of year and the mounds of kale. Traditional orrechiette it was. The mushroom stall also called my name and I couldn't resist the oyster and maitakes, which would become a simple bruschetta appetizer. In my search for lobster the other week, I noticed Whole Foods had some really nice looking fresh sardines, so they went onto the list as well, with my plans to top them with the pesto I had made and frozen this summer. The whole meal was finished off by a simple and clean panna cotta topped with a freezer strawberry jam I also packed away during the warmer months.

The orrechiette making ended up being a bit of a disaster. I used an all-purpose flour from the farmer's market, which I thought would be nice, but it has more whole wheat which actually made the pasta dough too thick and not as smooth. As I said before, my hot hands also make shaping the little ears very difficult. I ended up with a lot of very thick, just barely concave disks but went through with the pasta course anyways. Despite it not being quite right and too chewy, the dish still tasted incredible--spicy from the sausage and just enough crispy bite from the kale.

The rest of the meal though was just right. Not too much (I actually somehow made small enough quantities that we had very few leftovers) and the flavors were harmonious in their simplicicty. The sardines were even delicious--we don't eat a lot of oily, fishy fish and I am trying to break us in. Topped off with this spiced pesto is the way to go if you are trying sardines for the first time! And panna cotta is always a wonderful way to end a big meal as it is light and never too filling.

It was a meal I feel my imaginary Italian nonna would be proud of. And one day, I know my orecchiette will roll off my fingers as easily as they do hers.

Mushroom Ricotta Bruschetta

French bread

1/2 c. ricotta cheese

zest from 1 lemon

1/4 t. salt

1/8 t. pepper

1/2 lb mushrooms (mixture of oyster and maitake), chopped

4 TB butter

1 clove garlic

1/2 t. salt

1/4 t. pepper

1 t. fresh rosemary, chopped

Slice the French bread into slices about 1/2-3/4" thick and lightly toast. Set aside.

In a small bowl mix together the ricotta, lemon zest, salt and pepper. Set aside.

Heat a large skillet over medium high heat. Once hot, add the chopped mushrooms. Saute, stirring occasionally until they are nicely browned. Then add the butter and garlic to the pan. Cook for a couple of minutes until the butter is melted and the garlic is fragrant. Then add the salt, pepper and rosemary to the pan and cook for another 1-2 minutes. Remove from the heat.

Spread the toasted French bread with a bit of the ricotta mixture and top off with a good heap of the sauteed mushrooms and serve.

Orecchiette with Sausage and Kale

Homemade Orecchiette Recipe Here

Here's a video of a woman making beautiful orecchiette

(I doubled the Orecchiette recipe above to make enough for leftovers)

4 hot Italian sausage links, meat removed from casing

4 c. chopped kale

1 clove garlic

1/2 stick of butter

Grated Parmesan cheese (optional)

Boil the orecchiette according to directions.

Heat a large pan over medium-high heat. Add the sausage meat and saute until cooked through, breaking the meat up into small pieces as it cooks.

Add the chopped kale to the pan and cook until slightly crispy, about 4 minutes (before adding the kale you may need to add a tablespoon or so of olive oil to the pan if the sausage did not release a lot of its own fat).

Add the garlic and butter to the pan and cook until the butter melts and the garlic is fragrant. Then toss the whole mess with the cooked orecchiette. Top off with a bit of Parmesan cheese if desired and serve.

Fresh Sardines in a Spicy Pesto

serves 2

4 fresh sardines, cleaned

salt and pepper

1/4 c. pesto

2 TB extra virgin olive oil

1 t. paprika

1/4 t. red chili flakes

1 TB fresh lemon juice

Heat a large cast iron skillet over medium-high heat.

Pat the sardines dry with a paper towel and sprinkle with salt and pepper. Set aside while making the sauce and allowing the skillet to heat up.

In a small bowl mix together the pesto, extra virgin olive oil, paprika, chili flakes and lemon juice. Season with salt and pepper if necessary.

Once the skillet is hot, add the sardines in a single layer. Sear and cook for about 3 minutes or so per side, until the skin is charred and the flesh is just cooked through. Then carefully remove the sardines to a platter and top off with the pesto sauce to serve.

Panna Cotta

For easy, fast, simply delicious panna cotta use David Lebovitz's recipe Here

Best Potato Chips Ever

2012-01-17T17:48:00.000-05:00

Joe and I love us some potato chips--they are our go-to snack almost every time. Over the years we have tried many a variety: ruffled and not, bbq, sour cream and onion, cheddar cheese and chives, and brand after brand. But a couple of months ago, we came across these Utz chips in our local grocery store.

Utz's chips were already our favorite all-around chips--they have great flavor, just enough salt and are perfectly crispy. Their flavored potato chips are always excellent--my particular favorite flavor is the Crab flavored (chips covered in an Old Bay Seasoning like mixture). But the Grandma Utz chips took my chip love to a whole new level. Utz's website states that "To make these chips taste just like Bill and Salie Utz’s original recipe, we use slightly thicker and un-rinsed potato slices that are kettle-cooked in small batches." After they are sliced, they are cooked in lard as opposed to regular vegetable or canola oil. Infusing each of these chips with smoky, porky goodness. Making these chips the hands-down best ones I've ever tasted. If you find these staring out at you in the chip aisle make sure you grab multiple bags. You won't regret it.

On Killing a Lobster: A New Year's Resolution

2012-01-11T16:47:00.001-05:00

On New Year's Day I work up sore, hung-over, bruised (allthanks to an immensely tough night at work) and desperately needing somethingto eat. Dim sum called to me, with its wide variety of food and endless pots oftea. But I knew that dim sum is never quite right with only two people topartake. So instead the husband and I creaked out of bed and headed to Shanghai Café.

We dug into porky soup dumplings (of which I could haveeaten 2-3 orders of 8 by myself), fried wontons, crispy pig ears, rice cakeswith mushrooms. I felt satisfied, yet not weighed down like I would have had wegone for the burgers/fried food that tends to be our go-to after a long nightof drinking. I have a feeling soup dumplings will soon replace all other hangovercravings as #1. If only I could come by them more easily (meaning a jaunt downmy block instead of a subway slug to Chinatown).

As we were eating away the pain of the night before, Joedeclared a resolution for himself in the year that had just begun--to eatsomething new at least once a month, but preferably once a week. To really takeadvantage of the fact that we live in a city where you can get almost anythingyour heart desires and so many things it never before knew it did. Day 1resolution complete: soup dumplings and pig's ear.

The idea of doing something new took hold with me in aslightly different way. I plan on tagging along on Joe's adventures of newfoods, but for my own account I will be cooking something new at least once amonth in the kitchen. What better way to expand my craft and better understand thisthing I love so much. So I will be hunting down recipes/techniques I have neverattempted or searching out ingredients which have never crossed my kitchen'sthreshold. I am excited for the personal education it will bring.

To start my resolution off right, I came across a recipe inThe French Chef Cookbook by Julia Child for Homard a l'americaine.

Lobster. And not the lobster meat that you can buyprecooked, and toss into the pot none-the-wiser where the meat came from. Thisis live lobster that you kill and chop up just before putting it into the pan and lighting it on fire with cognac (or bourbon in my case) and then tossing along with somevegetables and garlic into a rich, creamy tomato sauce. I must admit I wasexcited by the prospect while simultaneously feeling completely overwhelmed andskeeved out by it. I want to feel connected to my food and to understand it tothe core, which I believe means understanding all the processes involved ingetting it from its original form to the plate, fromharvesting/fishing/hunting/slaughter to butchery to prep to heat. I have beenpresent at the killing of animals before, even helping to butcher a pig that Ihad helped raise (and is still to this day the tastiest pork I have evereaten). I grew up around hunters and ranchers. This is nothing new to me. Doingthe deed itself is.

I suppose that's not 100% true if you think to includeoysters and shellfish. Somehow I feel like this is a little different, however.These guys don't have little eyes that sit in judgment as you move towards themwith your sharp knife. These things don't jump around on the counter after youhave made the first cut, cracking through the shell {shiver}, while you hoparound the kitchen, screaming curse words to make a sailor blush. And thencontinue to jump around even when you have finished chopping them up andplopped them into the hot oil in the skillet. As you are eating the mussels youdon't remember how they shook their claws at you as you carried them home in apaper bag on the subway.

It's judging me right now...

So it is different, yet really the same. You are stillending a living creature's life. I know so many people have a problem with this--sometherefore decide to no longer eat meat, which is a choice I respect despite not wanting to make that choice myself. Some continue to eat the meat and yet keepthemselves separate from the journey of their dinner to their table--they don'twant to see the chicken feet or the fish heads. Give them the fillets andchicken strips and don't remind them where it came from. This is the mentalitythat frustrates me every time. Respect your food, especially if you are goingto eat meat. By understanding the process and its journey you are able to giveit thanks for its life and for its contribution to your own. Perhaps it soundssilly to thank the lobsters for their lives as you are taking them, but somehowthe food tastes sweeter when you are able to do so.

I hate to say that this wasn't the most delicious lobster Ihave ever tasted (after the effort and mental trauma that went into it, don'tyou wish it was??). More practice and experience will one day make this gooddish great but the sense of accomplishment I felt as I plated the dish morethan made up for its shortcomings. I conquered something new and have one morething I can check off my "to learn" list. Not a bad way to start off 2012.

Warm Mediterranean Salad and Whole Roasted Eggplant

2012-01-04T18:41:00.000-05:00

Happy New Year! How did you spend your holiday? I think I'm still (mentally) recovering from mine--which I spent working. It's always a crazy night for us at the restaurant. I passed most of the night fighting through the crowds dancing in the middle of the dining room and trying to be heard over the blasting DJ music, trying to keep my trays of drinks from crashing to the ground and trying to keep my patience. Definitely was not 100% successful, but I made it through.

But that is over now and we are onto a new year! I have high hopes and lots of good feelings about the year to come.

One thing I definitely have been trying to be better at lately, and hope to continue through 2012, is to eat more vegetables. I'm really wanting to be better about healthy eating habits, especially after seeing some of my family members struggling with heart issues this past year. As healthy as I generally am with my running and lack of fast food in my diet, I know I can do better.

For anyone with similar New Year's Resolutions, this salad is a delicious addition to your menu. It is a warm salad, so is also wonderful for the cold winter months, with small sausage "meatballs" in a tomato based sauce over top of a bed of fresh spinach leaves. I like to serve this salad with a whole roasted eggplant on the side--once roasted it creates a smoky, creamy spread perfect when served with crusty bread.

Warm Mediterranean Salad

4 lamb merguez sausages

1/2 TB olive oil

1 15 oz. can diced tomatoes, drained

1 can quartered artichoke hearts, drained

1/2 c. pitted kalamata olives

1 cucumber, chopped

1 TB lemon juice

Spinach leaves

goat and sheep's milk feta

Cut open the end of each sausage casing. Push out the sausage meat and form into small 1" balls.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage meatballs to the pan and cook until browned on the outside and cooked through.

Add the tomatoes to the pan and cook for about 3-4 minutes. Then stir in the artichoke hearts, kalamata olives and cucumber and cook until heated through, another minute or two. Then stir in the lemon juice and remove from the heat.

Place a good portion of spinach leaves in a bowl. The top off with the sausage mixture and toss together. Sprinkle with the feta on top and serve.

Whole Roasted Eggplant

1 large eggplant

Extra virgin olive oil

lemon juice

coarse sea salt

red chili flakes

sliced French bread

Preheat the oven to 425 degrees.

Poke the eggplant all over with a fork or sharp knife and then place onto a baking sheet. Place the eggplant into the oven and roast for about 1 hour (or until the eggplant skin is slightly wrinkled and the whole eggplant is soft).

Cut the eggplant in half. Drizzle with fresh squeezed lemon juice, extra virgin olive oil and sprinkle with sea salt and red chili flakes.

Spread the insides of the eggplant on top of sliced French bread to serve.

Pork Blade Roast and Celery Root Puree

2011-12-27T16:50:00.000-05:00

Hope everyone has been having a wonderful holiday season. Joe and I had a quiet but really nice Christmas day here in the city. We saw Pina (a lovely film tribute to Modern dancer/choreographer Pina Bausch), but mostly spent the day eating and drinking. Homemade cinnamon rolls, coffee, lox, bone marrow on toast, fried potatoes, dry-aged rib eye roast, Scotch, wine...pretty decadent day. Really the only thing that would have made the day better is the addition of family. Hate being so far from home around the holidays. I think the older I get the harder it becomes (plus I really hate watching all of those babies--of friends and family--grow up from afar. I want them to know who I am!).

This was not served in the midst of all of the food extravagance but would have made a nice meal for the day as well. Vegetable purees always seem to lend an elegant note to a meal, giving a "restaurant quality" touch. The brightness of the creamy celery root puree also helps to cut through the richness of the pork blade roast.

Pork Blade Roast

2 lb. tied pork blade roast (boneless)

2 t. herbs de Provence

1/2 t. fennel pollen

1/4 t. garlic powder

1 t. salt

1/2 t. pepper

1 onion

1/4 c. dry vermouth

1/2 c. cream

2 TB butter

Preheat the oven to 450 degrees.

Mix together the herbs de Provence, fennel pollen, garlic powder, salt and pepper. Rub this mixture all over the pork roast.

Cut the onion into 4 wedges and place them into a large dutch oven. Place the blade roast on top of these onions (using them as a "roasting rack"). Pour about 1/2 c. water into the bottom of the pot. Place the roast into the oven and cook for 15 minutes. Then reduce the heat to 325 degrees. Cook for about 20 minutes and then check on the roast--you want to make sure there is always a little bit of water in the bottom of the pot. Add a little more as necessary. You want to cook until the roast reaches an internal temperature of 145-150 degrees (it should take about 50-55 minutes after turning down the oven temperature).

Remove the roast from the dutch oven and cover and set aside for at least 10 minutes before slicing. Remove and discard the onions. Place the dutch oven onto the stove top over medium-high heat. Add the vermouth and deglaze the pan. Then add the cream and allow to cook down for about 5-7 minutes, stirring constantly. Stir in the butter, remove from the heat and salt and pepper to taste. Serve drizzled over top of the sliced pork roast.

Celery Root Puree

5 small celery roots (about 3" in diameter)

2 small potatoes

1/4 onion, chopped

3 cloves peeled garlic

2 1/2 c. milk

4 c. water

salt and pepper

1 stick butter

1 t. lemon juice

Peel and chop the celery roots and potatoes. Place both into a large pot along with the onion, garlic, milk and water and a good shake of salt. Place on the stove top and bring to a boil. Cook until the celery root and potatoes are tender, about 20 minutes or so.

Once tender, drain off all of the liquid, then place the solids into a blender/food processor along with the stick of butter. Puree until smooth. Then add the lemon juice and salt & pepper to taste.

Holiday Candy Making

2011-12-21T12:04:00.000-05:00

For years now I have wanted to get together with a group of friends around the holidays and spend the whole day making candy. Every year, though, the season passes in a whirl of busy days and next thing I know the holiday has passed. This year a few girlfriends and I finally nailed down a date that we were all (relatively) free in the crazy weeks before Christmas and got down to business making candy.

We decided to each choose 2 recipes and bring the ingredients we would need for those. We also brought 3 copies of each of the recipes so we could all take them home. We ended up with mounds and mounds of lovely treats. Plus it was a great excuse to get together, chat, drink far too much coffee and prosecco (which, when combined with far too much sugar, causes some crazy reactions). For lunch we had a spread of cheeses, meats, crackers and tapenade.

The bounty:
Analisa Cookies (recipe below)
Pecan Clusters (recipe below)

Peanut Brittle
Apple Cider Caramels
Oreo Truffles
Spiced Pecans
Christmas Biscotti

I had a wonderful time and am hoping that we can make this an annual tradition.

Analisa Cookies

(recipe from my friend Mary's family)

cookie:

1 c. sugar

1 1/2 c. real butter

1 egg

2 tsp. almond extract

3 1/2 c. sifted flours

lingonberries

chopped slivered almonds

frosting:

2 1/2 TB very soft butter (not melted)

1 1/2 c. sifted powdered sugar

1 1/2 TB milk

1/2 t. almond extract

Cream together sugar and butter. Add egg and almond extract. Beat well. Stir in flour, mix well. Refrigerate overnight, or until dough is stiff.

Roll the dough out to 1/8" thickness (using flour when working the dough). Cut with two cookie cutters (one slightly larger than the other. You will want 1/2 slightly larger and 1/2 slightly smaller cookies). Place the larger cookies on ungreased cookie sheets and add a small amount of lingonberries to center. Put the smaller cookies on top and lightly seal the edges. Bake at 375 degrees until slightly brown, 5-8 minutes. Cool before frosting.

Mix the frosting ingredients together. Use to frost the cool cookies, then sprinkle with slivered almonds.

Pecan Clusters/Pecan Critters

(recipe also courtesy of Mary's family)

1 (11 1/2 oz) Pkg. chocolate chips

1/4 c. butter

1/8 t. salt

1 (14oz) can sweetened condensed milk (not evaporated)

2 c. coarsely chopped pecans

pecan halves

Over medium heat melt chips and butter with sweetened condensed milk and salt. Remove from heat once melted and stir in nuts and vanilla. Drop by teaspoonfuls onto wax paper lined baking sheets. Top each one with 1 pecan half. Chill. Store tightly covered in a cool area.

Holiday Entertaining Meal Prep Tips

2011-12-14T19:17:00.004-05:00

I am so very late on this post, but as there are other holiday entertaining opportunities to come, I figure it can't hurt to go ahead and post it. Plus, I redo this for myself every year so why not just put it down it a place I can come back to. So here are my steps to preparing Thanksgiving dinner (plus the recipe for the Cran-cherry Sauce and Garlic Roasted Mashed Sweet Potatoes and my favorite Roast Turkey).

Step 1: Menu Planning.
The first thing I always do when hosting a gathering is to decide what to serve. These days I usually have a few vegetarians in the mix so I need to make sure there is enough for everyone to eat. I gather up all of the recipes I will need into one place. This step also includes deciding what you would like to have others bring/contribute to the meal. This year I had one friend volunteer to make the desserts (3 unbelievable pies) and everyone else brought wine (lots and lots of wine).
Thanksgiving 2011 Menu
Appetizers:
Roasted Peanuts
Chips and French Onion Dip
Maple Bourbon Pickles

Entrees and Sides
Turkey
Fall Vegetable Patties (vegetarian option)
Gravy
Green Bean Casserole
Spinach in Beurre Blanc
Grandma's Dinner Rolls
Mashed Potatoes
Garlic Roasted Sweet Potatoes
Cran-cherry Sauce

Dessert
Eggnog Ice Cream

Step 2: Shopping Lists and Purchasing
Here I go through all the recipes I have compiled and list which ingredients I am going to need to pick up. This gives me the chance to go through the pantry and double check that I have all of the staples that I need as well.
I usually end up doing a couple of shopping trips to pick everything up. I start with drinks and non-perishables the week or so before the event, and buy the perishables about 4 or so days before.
There are certain items you need to think of even farther in advance--like the turkey or ham for the big holidays. I ordered my turkey this year towards the end of October/beginning of November from Brooklyn Victory Garden. They brought in turkeys from the local Oink and Gobble Farms.

Step 3: Set Cooking Plan and begin pre-preparations.
Next up I decide which items I can start cooking/prepare in the days before the event and which need to be done at the last minute. Here's what I cooked in the days leading up to Thanksgiving:
2 Days Before:
Make Cranberry Sauce
Make the ice cream base and refrigerate
Make turkey stock from turkey neck
Caramelize onions for dip

1 Day Before:
Make dinner rolls
Make ice cream
Prep veggie patties
Boil potatoes and rice them
Roast sweet potatoes and mash
Make onion dip
Tie and rub/prepare turkey

Day of:
Cook turkey (once cooked allow to sit before carving and drain juices and separate to use for gravy)
Prep green bean casserole and cook
Set out serving wares
Set out appetizers/drinks

Last minute (the final prep before serving--this is a great time to learn how to delegate and ask for help from you guests!):
Reheat potatoes and mix with milk and butter
Reheat sweet potatoes and mix with milk and butter
Make beurre blanc and add spinach
Make gravy
Fry veggie patties
Serve!

Step 4: Enjoy!
Don't forget to take the time to enjoy your own meal and your company. Proper planning before the event allows you that time. You can leave the dishes for later after the guests have gone.

Cran-cherry Sauce

1 package fresh or frozen cranberries (12 oz)

1 1/4 c. cherry juice

3/4 c. turbinado sugar

1/4 c. maple syrup

zest from 1 lemon

zest from 1 orange

1/2 stick of cinnamon

1/8 c. fresh squeezed orange juice

Mix together the cranberries, cherry juice, turbinado sugar, maple syrup, lemon and orange zest and the cinnamon in a medium saucepan. Heat on medium-high, bringing the mixture to a boil, then reduce the heat to medium to allow the sauce to simmer. Cook until the sauce thickens, about 20 minutes. Remove from heat, remove the cinnamon stick, then stir in the orange juice. Cover and chill for at least 1 hour before serving.

Garlic Roasted Mashed Sweet Potatoes

sweet potatoes

whole garlic cloves

fresh sage leaves

olive oil

salt and pepper

milk/heavy cream

butter

Preheat the oven to 375.

Peel the sweet potatoes and chop them into 1 1/2" cubes. Toss together with a few whole cloves of garlic, whole sage leaves, salt and pepper.

Spread the sweet potatoes, garlic and sage onto sheet pans in a single layer. Roast for about 45-60 minutes, tossing every so often, until the sweet potatoes are tender and slightly brown.

Once the potatoes are roasted, mash together with the garlic and sage and mix with milk or cream and butter. Add more salt and pepper to taste if necessary.

Roasted Turkey

This is how I've prepared my turkey for the past two years and it has turned out really juicy and delicious. The first thing I do is pull out the neck and giblets. A couple of days before Thanksgiving I use the neck and vegetables to make a turkey stock. I save the giblets for the gravy and use the liver to make a pate (great for an appetizer or quick, simple dinner).

The day before Thanksgiving I mix together some room temperature butter with fresh herbs (sage, rosemary, thyme), and maybe some minced garlic or fennel pollen. Then I lift the skin of the turkey and rub this mixture underneath, between the skin and meat, avoiding rubbing it on the outside of the skin. Then I salt and pepper the outside of the turkey well (sprinkling some salt and pepper into the cavity of the turkey as well). Then I place the turkey on the roasting rack in the roasting pan and put the whole thing into the refrigerator uncovered overnight (this helps to dry out the skin of the bird, making it extra crispy once roasted).

The next morning I get up and turn on the oven to 475 degrees. Once the oven is preheated I place the bird in for 20 minutes. Then I take about 1/2-3/4 c. of turkey stock and add it to the bottom of the roasting pan and turn down the oven temperature to 275 degrees. I will then allow the turkey to cook until the thigh meat reaches 160 degrees (this takes anywhere from 10-20 minutes per pound. Check the temperature often).

While the turkey is cooking I heat up turkey stock in a saucepan to a boil, then add the giblets. I allow these to simmer for about 45 minutes, then remove the giblets.

When the turkey has reached temperature I pull the turkey out of the oven and use the roasting rack to tilt it up towards its side to allow the juices on the inside of the bird to drain out. Then I set the bird aside and cover. The juices I place into my pyrex measuring cup and allow the fat to separate from the juices. Once it separates I use a spoon to carefully take off the fat and place into a separate bowl. To make the gravy I will use some of this fat made into a roux with flour, then add the juices, then add the giblet soaked turkey stock to finish it off.

Once the turkey has rested for around 20-30 minutes it is time to carve and serve.

Tortellini Soup

2011-12-03T12:38:00.001-05:00

'Tis the season for colds and flu's....so therefore also the season for brothy soups. The husband was home sick from work yesterday so I wanted to make him something comforting and easy to eat, but I knew that I needed something that would be hearty enough to help me make it through a long Friday night at work. So I came up with this tortellini soup. It is so simple to put together, is flavorful without being overpowering, and is just as delicious for a weekday lunch or dinner as it is for a sick-day meal.

Tortellini Soup

2 TB olive oil

1 medium onion, chopped

2 cloves garlic, sliced

2 carrots, chopped

2 stalks celery, chopped

32 oz. chicken stock

2 1/2 c. water

8.8 oz. dried tortellini (I went with spinach and ricotta)

salt and pepper

Heat the olive oil in a dutch oven over medium heat. Add the onions and cook until tender and translucent. The add the garlic and cook until fragrant, about 1 minute. Then add the carrots and celery and cook until tender, about 8-10 minutes.

Add the chicken stock and water to the pot and turn the heat up to high to bring the liquid to a boil. Add the tortellini and cook until tender, about 13-15 minutes. Salt and pepper the soup to taste and serve.

Grape and Blue Cheese Pizza and Raclette Potatoes

2011-11-09T18:44:00.001-05:00

I am already excited about Christmas this year. Normally I'm not one of those people. I need time to celebrate Thanksgiving, enjoy the fall, and then once December hits, I'm good to go to prep and feel the Christmas joy. I'm not sure what it is, but something is different this year.

It's not that I am not excited about Thanksgiving, because I can't wait for the intimate gathering we are going to be having with friends. And Fall has been absolutely lovely this year, with wonderful weather and the trees having time to turn into an exceptional display of color. Perhaps it's just the fact that last year I never really got into the holiday feeling so somehow it feels like it's been two years since I last had Christmas.

Whatever the reason, I can't wait to put up Christmas decorations, listen to Christmas music (especially She and Him's new Christmas Album!!), and Joe and I may send out Christmas cards for the first time ever this year! The one thing that I'm sad about is the fact that we will be staying in the city this year instead of heading home to be with family. Joe and I have a really nice time doing this (picture starting off the day with breakfast and coffee with Bailey's and then moving on to lots and lots more food, wine, champagne, and maybe even a movie later in the day), but I am missing the family a lot--and will miss seeing my adorable nephew (who is almost 2) experiencing the day.

This meal would be a very nice one for Holiday entertaining. It's very simple, especially since the dough doesn't need time to rise (although you could also just purchase the pizza dough to make it even easier). The grapes I used were from my local farmer's market, where we get in a bunch of fun varieties (like Mars) from a local winery, but again you can use any seedless variety. The pizza is essentially a play on the fig and blue cheese combo, but the grapes are juicier and have a slightly brighter flavor than figs, giving a burst of flavor in every bite. The potatoes served alongside are just cooked through then tossed with a crunchy grain mustard and then topped off with creamy raclette cheese and broiled to make them gooey and fabulous.

Grape and Blue Cheese Pizza

makes 1 12" pizza

dough recipe (from Robbie's Recipe collection):

.25 oz. pkt. active dry yeast

1/4 tsp. granulated sugar

3/4 cup 110 degree water

1 3/4 cups all-purpose flour

1/2 tsp. salt

pizza sauce - of your choice, as needed

shredded cheese - of your choice, as needed

toppings - of your choice, as needed

-Dissolve yeast and sugar in water; allow to rest for 8 minutes.

-In a separate bowl, combine flour and salt.

-Pour yeast mixture over flour mixture and mix well with a heavy spoon.

-Turn dough onto a floured surface and knead for 2 minutes.

-Working from the edges to the center, press dough into a 12" circle.

-Place dough on a lightly greased pizza pan and stretch dough to edges.

-Spread sauce over crust and top with cheese and desired toppings.

-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Notes: To answer the most frequently-asked question I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust.

For the pizza:

1 pizza dough

1 TB extra virgin olive oil

1/3 lb. crumbled blue cheese

6 slices cooked bacon, crumbled

1 c. seedless grapes

1/4 c. grated Parmesan cheese

Once you have formed the pizza dough into a 12" round, use a pastry brush to brush on the extra virgin olive oil.

Sprinkle on the blue cheese, then the bacon, grapes and top with the Parmesan cheese. Bake the pizza for about 10-12 minutes or until the cheese is melted and the crusts are browned. Allow to cool for about 4-5 minutes before slicing and serving.

Raclette Potatoes

potatoes (preferably 1-1 1/2" small round potatoes, or larger potatoes cut into smaller pieces)

whole grain mustard

raclette cheese, grated

Bring a large pot of salted water to a boil. Add the potatoes and cook until they are tender and cooked through (varies depending on size of potatoes).

Drain the potatoes and cool for a few minutes. Then toss with a good helping of the grain mustard and spread onto a baking sheet.

Sprinkle the grated raclette on top of the potatoes. Place under the broiler until the cheese is melted and bubbling slightly. Remove from the broiler and serve.

Inspiration

2011-11-09T12:45:00.000-05:00

These are my purchases over the last couple of weeks: Ferran Adria's "The Family Meal", Daniel Humm and Will Guidara's "Eleven Madison Park Cookbook" (signed by them both, by the way. Got to meet them when I picked up the book a few days early at Sur la Table), and the second edition of David Chang's "Lucky Peach". So much inspiration and beauty that my head may explode.

Lamb and Cauliflower Curry

2011-10-28T16:28:00.001-04:00

I oftentimes find myself in a slight food rut. It's not that I can't think of anything to have for dinner or can't come up with something new, it's just the recipes I do come up with seem to circulate the same themes or cuisines. I find it hard to break away from cooking things based on French, Italian, Spanish foods. This comes from a lack of knowledge in cuisines outside Western Europe, where food is much more within the confines of my comfort zone. I can slightly blame growing up in a place where the most exotic cuisine options nearby where China Buffet and Taco Hut, but now that I live in New York City I really have no excuse.

I've been better about getting out and trying food that isn't familiar to me and lately have been craving new dining experiences like an Ethiopian restaurant in the neighborhood I have been meaning to try and a Georgian restaurant in another Brooklyn neighborhood I was excited to find out about yesterday (where the menu is apparently in Russian). As I branch out more and more I hope my kitchen inspiration follows suit.

Perhaps in my journey to widen my horizon I will ask for a couple of ethnic cookbooks for Christmas and until then will start focusing in on some good blogs with unique perspectives. Any suggestions?

In the light of trying something new, I made this lamb and cauliflower curry. I had the lamb meat but wanted to do something different than a traditional stew, so scoured the internet and let the inspiration take over. It is my own take on the dish, and is fairly simple and unscary if you are looking to take the leap into unfamiliar cooking territory yourself.

Lamb and Cauliflower Curry

serves 5-6

1 TB cooking oil

1 lb lamb stew meat (chopped into 1 1/2" cubes")

salt and pepper

1 medium onion, chopped

1 clove garlic, chopped

2 carrots, sliced

4 TB finely chopped ginger

1 TB powdered curry

1/4 t. Chinese 5-spice

1/8 t. cardamom

1/4 t. chili powder

14 oz. unsweetened coconut milk

1 c. chicken stock

1 1/2 c. chopped cauliflower

1/2 c. golden raisins

1 c. spinach

Heat the oil in a large pot over medium high heat. Sprinkle the lamb meat with salt and pepper and then, when the oil is hot, add the lamb to the pan. Sear quickly on all sides just to brown the outside of the meat and then remove the lamb from the pan and set aside.

Add the onion to the pan and cook until soft, about 5 minutes. Then add the garlic and cook for a minute more. Next add the carrots and ginger and cook for about 5-6 minutes. Add the curry, Chinese 5-spice, cardamom and chili powder and stir for about a minute. Then add the coconut milk, chicken stock and lamb and bring to a boil. Cover the pot and reduce the heat to medium-low. Allow to simmer until the lamb is super tender and could be pulled apart with a fork (about 1 hour or so). Add the cauliflower to the curry and cook until it is tender, about 8-10 minutes. Finally add the raisins and spinach and cook just until the spinach wilts, about 2-3 minutes. Add salt and pepper to taste. Remove from heat and serve over top of rice or couscous.

Creamy Vegetable and Rice Soup

2011-10-25T17:02:00.000-04:00

It has been a big month for me. The five year anniversary a few weeks ago, and then last week was a big birthday for me--30.

I know a lot of people freak out a little about beginning a new decade of their life as they get older, but I have felt pretty good about the transition to my 30's. Maybe I'm not exactly in my career of choice, but I do have a good job, a truly special, incredible husband, am surrounded by wonderful friends, and am living in one of the best cities on earth. Hard to be upset by that.

To celebrate the big day, I decided I wanted to do more than just get together at a bar with friends. So Joe and I planned out 3 days worth of celebrations. Day 1 we took the Metro North to the Appalachian Trail stop. Literally the train drops you off right on the trail. We spent the day hiking and taking in the gorgeous fall folliage and weather with some college friends. Then we all took the train back to Brooklyn for some margaritas and Mexican food.

My hiking buddies and I at the tiny train station.

Day 2 started with a 10 mile run with Joe. Followed by lunch at Tom's Diner (still one of my favorite restaurants in the city) and then we went on to Etsy's Craft Night, where we made paper mache masks. After the crafting we ended up at reBar in Dumbo where we met up with a bunch of great friends and drank the night away.

Day 3 was mostly spent on the couch--recovering. :) But finally we roused ourselves enough to get out for our final birthday experience: dinner at Torrisi Italian Specialties. This is an Italian restaurant located near Little Italy and Chinatown and is incredibly creative and an overall wonderful dining experience. Each night there is only one menu--you don't get to chose what you eat (except for a choice between entrees). We also had the option to add on some oysters--which we did. It was one of the most interesting and delicious meals I have had in a long time. I was most surprised by a dish with a smoked eggplant broth and by how wonderful the little plate of desserts was (flag cookies, cannoli, truffles, butternut squash squares--all sounds straight-forward, but they were packed with flavor). Overall, a pretty successful 30th birthday.

Torrisi Italian Specialties

The Menu.

The following day was one for recovery and simplicity. So we enjoyed this soup.

(Just a heads-up: It does have a light layer of oil on the top after finishing which you can skim off (or avoid mostly by straining the cooked veggies before adding the stock) but other than the for look of the dish it is unnecessary.)

Creamy Vegetable and Rice Soup

about 6 servings

1 TB cooking oil

1 medium onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 cloves garlic, chopped

1 TB tomato paste

2 TB chopped fresh parsley

1/2 t. dried tarragon

32 oz. chicken broth

1 c. minute brown rice

4 oz. mushrooms, sliced

1 c. heavy cream

salt and pepper

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring frequently, until the onions are translucent and soft, about 6-8 minutes. Add the carrots and celery and cook until they are just tender, about 10-12 minutes or so. Add the garlic and cook for another minute or two. Then add the tomato paste, parsley and tarragon and again cook for about 2-3 minutes, stirring constantly. Turn the heat to high and add the chicken broth. Bring to a boil and then add the rice, cover, and lower the temperature to allow the soup to simmer for about 10 minutes. Then remove the lid from the pan and add in the mushrooms. Cook for about 8 minutes, allowing the mushrooms to cook through. (If skimming the fat off the top of the soup, now is a good time to do so). Then add the heavy cream and turn up the heat to allow to simmer, stirring constantly, for about 10 more minutes. Season to taste with salt and pepper and serve.

Potatoes and Broccoli au Gratin

2011-10-11T18:15:00.000-04:00

Having a bit of a rough day today. An acquaintance passed away this morning. He wasn't someone I knew very well, but every time I was around him he brightened my day. He was always full of life, his spirit shining joyously onto all those surrounding him. Despite not knowing him well, I can feel a gaping hole in the city today that won't ever be filled in. But all those who had the chance to cross his path are better for it. Monte, dear, you are missed deeply already. May you rest in peace.

A simple, comforting recipe that maybe can't take away our pain, but perhaps can at least make us feel at home:

Potatoes and Broccoli au Gratin

about 6 servings

3 russet potatoes

1 1/2 c. chopped broccoli

4 TB butter

4 TB flour

1 pint heavy cream

salt and pepper

2 c. shredded cheddar cheese

3 TB butter

3/4 c. panko breadcrumbs

Preheat the oven to 375 degrees.

Peel the potatoes and thinly slice (about 1/8" thick). Toss together with the broccoli.

In a large saucepan melt the 4 TB butter over medium heat. Add the flour and whisk together. Cook for 2-3 minutes to cook out some of the raw flour flavor. Add the heavy cream and continue to whisk until the mixture thickens to a saucy consistency (about 4-5 minutes). Add salt and pepper to taste. Then add the cheddar cheese and stir until the cheese has melted. Then remove the cheese sauce from the heat.

Mix together the cheese sauce and the potatoes and broccoli. Add to a greased 8X8 baking dish.

Melt the 3 TB butter and mix together with the panko breadcrumbs. Sprinkle this mixture on top of the potatoes. Cover the dish with foil and place in the oven. Bake for 50 minutes. Remove the foil from the dish and return to the oven for another 15 minutes to allow the breadcrumbs to brown. Remove from the oven and allow to sit for 8-10 minutes before serving.

Zucchini Flower Tart

2011-10-05T14:50:00.000-04:00

I think fall has finally hit for good. Despite my grumbling about hanging onto the summer in the last post, this does make me happy. I love the crisp air and bundling up in the light layers and scarves and that perfect smell that autumn has.

Every year around this time, I vow to pull out my knitting needles. It seems like the ideal way to pass a cool afternoon: knitting while sipping on a warm beverage, perhaps sitting side-by-side with a good friend. Here's my big secret, though: I have never even finished the first scarf I started knitting, so haven't been able to move onto subsequent projects. I love the idea of knitting, but then never can bring myself to actually sit down and work on it for a significant amount of time. There's so much else to be done! I think I feel bad just lounging around (even though it's much more productive than my obsessive checking of the Internet: Facebook, Serious Eats, other blogs, Runner's World. And repeat). Then the next thing I know it's spring and I feel like "knitting season" has passed and my knitting needles rot away in my nightstand drawer.

Perhaps this year will be different. I will grasp the season by the horns and become a knitting fool. I will finish my scarf and the one I promised the husband a couple of years ago. And perhaps even move onto the really cool projects in the fun knitting book I have. I will become a knitter extraordinaire--knitting on the train on the way to work and while standing on line at the movies. I will knit while watching TV and knit while my stews are bubbling away on the stove top and the bread is rising on the counter.

Perhaps finishing my knitting projects will help push me to finish the other things I am working on...the life things that I keep procrastinating on. This winter (my 30th...) will be the one where I finally put the pedal to the metal and stop making excuses and focus on what I want to be doing. Time to stop wasting so much energy on things I am not passionate about.

What does all this have to do with this tart? Not a lot. But, you do need to jump now to grab the last of the zucchini flowers before they disappear until next year. And perhaps while it is baking you can grab some knitting needles and begin a project of your own.

Zucchini Flower Tart

2-3 servings

flaky butter crust recipe

3 eggs

1/2 c. cream

1 TB fresh chopped thyme

1/2 c. grated aged cheese (Gruyere, Gouda, etc)

1/2 t. salt

1/4 t. pepper

8-10 zucchini flowers

Heat the oven to 375 degrees.

Form the crust into a 9" tart pan.

In a medium bowl beat the eggs and then add the cream, thyme, cheese, salt and pepper.

Place the zucchini flowers into the tart shell. Carefully pour in the egg mixture.

Bake the tart for around 25 minutes or until the egg is set. Allow to cool for around 8-10 minutes before slicing and serving. This tart can be eaten for breakfast, brunch, lunch, dinner or snacks. A great all-day meal.

Stewed Okra and Tomotoes

2011-09-28T19:50:00.001-04:00

Joe and I celebrate 5 years of marriage on Friday. I am a lucky, lucky girl to be able to spend every day of my life with someone who makes me laugh, cheers me on, shares my interests, loves me without abandon, and is truly my best friend. Thank you, my heart, for every moment of the past five years. I look forward to many more.

We spent the weekend traveling a bit to celebrate--first to friends' wedding in Pennsylvania, then on to Washington DC to be touristy and to eat. More on the eating part to come... It was so lovely to be able to get out of town and spend a lot of time out doors on one of the last summery weather weekends we may have before the seasons change for good. It was a little hot at times as we walked around the nation's capitol, but I tried to soak it up and enjoy every last drop. I always love the fall, but slightly dread the winter that is always sure to follow so try to cling desperately to summer's last moments. The following recipe reflects this attitude, by using the some of the last of the summer produce. However, it works just as well on a brisk, cool fall evening. Serve it as a side with a roast or top it with a poached egg for a simple lunch.

Stewed Okra and Tomatoes

6 servings

1 TB olive oil

1 medium onion, chopped

1 clove garlic, chopped

1/4 c. white wine vinegar

3 c. chopped fresh okra
1/2 t. paprika

1 can diced tomatoes

1/2-3/4 c. water or stock

salt and pepper

In a large sauce pan heat the olive oil over medium high heat. Add the onions and saute until tender. Then add the garlic and cook for about a minute. Then add the vinegar, okra, paprika, the whole can of diced tomatoes (juices and all) and water. Bring to a simmer and cook for about 30 minutes. Add salt and pepper to taste and serve.

Fried Green Tomatoes

2011-09-14T14:47:00.000-04:00

Feeling a bit nostalgic today. Stuck indoors waiting for the cable man to show up, so I've been working on some photo editing, which meant I was looking through a bunch of old pictures. Also have spent some time emailing friends and family. Not exactly feeling homesick, but definitely missing those who aren't in NYC (and even a few who are. It's easy to go far too long without seeing certain friends in this town). It's always the hardest when we don't have another trip back to Kansas on the calendar and I'm not sure when I'll next get to hug my loved ones.

This recipe will always make me think of home. My mom would have us plant a massive garden every summer in our backyard, and the best part was always the tomatoes. There is really nothing better than a fresh-picked ripe tomato right off the vine eaten like an apple...possibly with a slight sprinkle of salt. Only a little bit lower on the tomato totem pole are fried green tomatoes. I love the tart bite the tomatoes have and a crunchy, Parmesan-bread crumb coating is the perfect compliment. This is more or less how my mom made them and I've never come across any that I like so much. This is an excellent way to use those tomatoes that don't have time to ripen up at the end of the season. I have my friend Mary to thank for this batch, as little critters have been getting to hers as soon as they turn red, so she let me take a few green ones so they wouldn't get nibbled on!

I served these more or less as an appetizer one night. As a side I served corn in one of my favorite preparations: cut right off the cob and cooked with lots of butter, salt, pepper, and chopped up peppers (here chocolate peppers, but usually with bell peppers).

Fried Green Tomatoes

3-4 medium green tomatoes, cleaned and sliced 3/4" thick

1 c. flour

1/2 c. panko breadcrumbs

1/4 c. grated Parmesan cheese

2 t. seasoned salt

1/2 t. paprika

1/2 t. celery salt

1/2 t. pepper

1/2 t. salt

2 eggs

1/3 c. milk

frying oil

Heat 1/2" of frying oil in a large saute pan over medium high heat.

Mix together the flour, panko, Parmesan, seasoned salt, paprika, celery salt, pepper and salt in a medium bowl. In another bowl, beat together the eggs and milk.

Dip the sliced green tomatoes in the egg mixture and then coat with the breadcrumb mixture.

Place the coated tomatoes into the hot oil and cook until browned and crispy on both sides, about 3-4 minutes per side.

Be sure not to overcrowd the pan, cooking in smaller batches. If the breadcrumbs are burning and cooking too quickly, turn the heat down to medium. Then remove to a paper towel covered platter before adding the next batch of tomatoes to the oil. Serve immediately.

Lemon Blackberry Trifle

2011-09-01T17:01:00.000-04:00

It has been a hectic few weeks around these parts. The trip back to Kansas was packed full of family, friends, babies (yes, Miss Penny Lane made her appearance so we could meet!), and a bacon explosion. We came back to NYC after the earthquake but just in time to prep for Hurricane Irene.

Stocked up on canned goods, water, candles, flashlights and wine, we settled in to await the storm. And wait and wait. Luckily we never really got the hit in our neighborhood. The power stayed on and other than a few trees going down, the damage wasn't too bad. I think the biggest toll was on our patience as we sat indoors just expecting the storm to hit at any minute. Luckily we passed the time with board games, movies, and cooking. We made a wonderful homemade lasagna, cookies, french toast. And although all the prep and expectation was mostly for naught, it was a great excuse to hole up in the apartment and spend good quality time with my husband.

This trifle isn't something we actually made while hiding out at home during the rain and wind, but it wouldn't be a bad way to weather a summer storm. It has bright sunny flavors but is incredibly simple and may even be a good way to use up a few items if the power does go out and you need to quickly use up some things in the fridge. It isn't really a recipe, but is a basic outline that you can add to/change up for any occasion.

Lemon Blackberry Trifle

lemon curd (perhaps this recipe)

homemade whipped cream (like this?)

crumbled butter cookies

blackberries (blueberries, strawberries, peaches??)

Layer up all the ingredients into clear individual serving dishes. Grab a spoon and enjoy!

Chicken Spiedini

2011-08-16T18:24:00.000-04:00

Joe and I are packing up to visit Kansas tomorrow. We will be home for the wedding of one of my college roommates, visiting some babies (one of them better decide to make an appearance. Come on Penny!! "Aunt" Sarah wants to meet you before I have to come back to NYC!), and spending time with family and friends. And eating really hearty, meaty, midwestern meals. I'm particularly looking forward to lunch at my grandma's with my mom's side of the family--we always eat really, really well there.

I'm posting this recipe because it takes me home. Chicken Spiedini isn't really something you see on the menu around NYC, but it is all over the place on certain Italian chain restaurants (and at a particular restaurant where I used to work overlooking the large fountain on the Plaza). Perhaps it's not very authentic, but it always, always tastes good. How can it not with crispy breadcrumbs, Parmesan and lots of lemon? I especially love it served over a lemony pasta tart with capers.

My version isn't technically spiedini, as it isn't on skewers, but it is made in the style of spiedinis I have loved so will continue to call it so. You could do it on the skewers if you so choose, but then you won't get the crispy edges all the way around the chicken.

Chicken Spiedini

3-4 servings

For Chicken:

1 lb. cubed chicken breast (1 1/2" cubes)

2 eggs, beaten

1 1/2 c. panko bread crumbs

1/4 c. Parmesan cheese

2 t. lemon zest

1 TB chopped parsley

1/2 t. salt

1/4 t. pepper

cooking oil

For Pasta:

9 oz. spaghetti

6 TB butter

2 cloves garlic, chopped

Juice of 2 lemons

zest of 2 lemons

1/4 c. capers

2 TB chopped parsley

3/4 c. grated Parmesan cheese

extra lemon wedges for serving, optional

In a small bowl mix together the breadcrumbs, Parmesan, lemon zest, parsley, salt and pepper for the chicken. Dip the chicken pieces into the beaten eggs then roll in the breadcrumb mixture and set aside until all the chicken has been coated.

Bring a large pot of salted water to a boil and cook the pasta as directed. Be sure to save back at least 1/2 c. of the pasta cooking water before straining.

Heat 1/2" of cooking oil in a heavy bottomed saute pan over medium heat. (You don't want the heat to go too high or you will burn the breadcrumbs before cooking the chicken). Once hot add the chicken and cook until crispy on the outside all around and cooked through, working in batches if necessary to keep from crowding the chicken in the pan. Remove the cooked chicken to a paper towel covered plate.

After the chicken is finished and the pasta is cooked, finish the pasta. Add the butter and garlic to a pan (perhaps the pan you cooked the pasta in initially) and cook over medium until the butter is melted and the garlic is fragrant. Add the pasta and toss, then add 3 TB of the pasta cooking water and toss some more. Turn off the heat and then add the lemon juice and the capers to the pasta and toss some more. If the "sauce" seems too thin add another tablespoon or two of pasta cooking water. Then toss in the lemon zest, parsley and Parmesan cheese.

Serve the pasta piled on a plate topped with the crispy chicken with extra lemon wedges on the side if you want even more bright acidity.

Layered Ratatouille

2011-08-12T16:31:00.000-04:00

New York has been gorgeous the past two days. I love how at the end of the summer 84 degrees feels almost cool after the 100 degree temps. It is way too darn pretty outside to sit in front of the computer typing (or keeping you here reading) so I will keep this short and sweet.

This recipe is by no means authentic ratatouille. It's really more of a layered vegetable saute, but that just doesn't have the same ring to it. Mostly I just was feeling the desperate need to buy as many vegetables as possible at the greenmarket (how can you not with the bounty as it is at this time of year?) and this was a great way to get a lot of them into one meal! I did a layered version of this since I cook each vegetable separately to not overcook them, but if you want to toss it all back into the pan at the end to mix in the herbs and rewarm everything, go right ahead. This can be a side, but turns into a full meal when served over couscous and topped with the crumbled feta cheese and capers (mmm. I should have fried the capers for some crispy texture. Next time).

Layered Ratatouille

serves 4 as an entree

1 large onion, chopped

2-3 TB olive oil

1 medium eggplant, peeled and chopped into 1" cubes

3 cloves garlic, chopped and divided

2 t. Herbs de Provence, divided

1/2 t. fennel pollen, divided

2 zucchini, sliced

3 tomatoes, chopped

1/4 c. chopped fresh basil

Goat's milk feta cheese

3 TB capers

4 servings of cooked couscous

In a saute pan heat 1 TB of olive oil over medium-high heat. Add the onion and cook until softened, then add in the eggplant. Cook until tender, but not too soft, about 4-5 minutes, depending on size of cuts. Add in 1/3 of the garlic, 1/3 of the Herbs de Provence, and 1/3 of the fennel pollen the last minute of cooking. Remove the eggplant to a medium sized platter.

Add a bit more oil to the saute pan if needed and return to heat. Add the zucchini, 1/3 garlic, 1/3 Herbs de Provence, 1/3 fennel pollen to the pan and saute until the zucchini is tender, about 2 minutes. Remove from the pan and layer on top of the eggplant.

Once again return the saute pan to the heat and add a bit more olive oil. Add in the last 1/3 of the garlic and then immediately add the tomatoes. Cook for about 30 seconds and then remove from the heat. Add the last 1/3 of the Herbs de Provence and fennel pollen and add the basil. Layer the tomatoes on top of the zucchini.

Sprinkle the feta cheese and the capers over top of the tomatoes. To serve scoop some couscous onto a plate and top with the ratatouille.

Chocolate Pudding Mousse

2011-08-05T13:03:00.000-04:00

I had a really rough night at work last night. Suffice it to say I was yelled at and belittled by a customer over our lack of oyster crackers to be served with the oysters (yeah, I don't get the anger over that either). Not really the greatest way to end an evening.

I beseech you my readers--be nice to your servers! They are humans and there are many things that happen in a restaurant that are beyond their control. The kitchen may screw up your order even if your server put it in correctly. The bar could be overwhelmed making your drinks take forever--trust me, it's frustrating for us too. If you ask a runner for something instead of asking me sometimes I don't get the message (not always the runners fault--they are pretty darn busy themselves). And I do have other tables that take up some of my time as well! Just things to keep in mind... (I think you my blog readers are all very kind folks, though, so I have faith that you are kind to those in the service industry.)

What do I do to take the edge off of a rough day? My job's answer is tequila--which is a beautiful thing, don't get me wrong--but I think I would usually rather have some chocolate. Dark and rich and the perfect thing to melt away all sorts of negative thoughts or feelings passing through you. Who doesn't feel better after some chocolate?

This particular recipe is somewhere along the lines of a mousse, but is thicker and denser. It feels something like an adult pudding cup. Maybe it would pair nicely with a Don Julio Anejo, neat??

Chocolate Pudding Mousse

4-5 servings (depending on cup size)

12 oz. chocolate (I had semi-sweet chocolate chips on hand but use what you will--I recommend a dark chocolate)

4 eggs

1/4 c. heavy cream

1/4 t. cream of tartar (optional)

1/2 t. sea salt (+more for sprinkling, optional)

extra virgin olive oil, optional

Add the chocolate chips and heavy cream to a double boiler over simmering water and slowly melt the chocolate chips.

Separate the egg yolks from the egg whites. Add the yolks and the salt to the chocolate and quickly stir. Set aside.

Add the egg whites to a mixer and add the cream of tartar if using. Beat until the egg whites form stiff peaks.

Add a large spoonful of egg whites to the chocolate mixture. Fold in. Repeat slowly with the remaining egg whites, being careful to not over mix the chocolate, trying to keep the mixture as light as possible.

Once all the whites have been added, portion the chocolate mixture into small ramekins, cover and refrigerate for at least 1 hour prior to serving.

To add extra depth of flavor (which I highly recommend), drizzle the chocolate "pudding" with a high quality extra virgin olive oil and sprinkle with extra coarse sea salt.

Creamy Mushroom Steak Sauce

2011-07-24T12:05:00.000-04:00

I was in jury duty most of last week. This meant a lot of sitting around the courthouse, waiting, listening, waiting, considering, waiting. I came home each night mentally worn out. Since I didn't have a lot of time to cook and didn't really feel like spending too much time in the kitchen anyways it led to a lot of quick, no-fuss meals.

One of these meals included boneless rib-eye steaks and corn on the cob. Hardly any effort necessary and yet this meal always brings back memories of childhood summers and the parents grilling in the backyard. I decided to up the ante slightly by making a hearty pan sauce after searing the steaks in the cast iron skillet. Any leftover sauce can always be used over biscuits or pasta.

Creamy Mushroom Steak Sauce

2-3 servings

2 steaks of your choosing, seared to perfection in a cast iron skillet and sprinkled with salt and pepper

5 oz. sliced mushrooms

1 clove garlic, sliced

1/4 c. white wine or dry vermouth

3/4 c. heavy cream

3 TB butter

1 TB flour (optional)

salt and pepper to taste

After removing the steaks from the cast iron skillet, turn the heat to medium and toss in the mushrooms. Saute until cooked through and slightly browned, adding the garlic for the last minute or so of cooking.

Add in the white wine or vermouth to the pan, using a spoon to scrape up any meat or mushroom bits that are sticking to the bottom of the pan. Then add in the heavy cream. Cook, stirring constantly, until the sauce has thickened up slightly. If you want a thicker sauce mix 1 TB of the heavy cream with the flour in a small bowl and then add to the cream sauce at this time, and stir for about 4 minutes or until thickened. Then add the salt and pepper to taste. Serve over top of the steaks.

Carbonara with Bottarga

2011-07-21T15:24:00.000-04:00

It is hot. Like, grab a book and go lie on the floor of the supermarket in the freezer section hot. Almost too hot to type. So I'll keep this short.

Don't turn on the oven. Don't stand over the stove for long periods of time stirring a pot. Put some water on to boil, throw in some spaghetti, cook for a few minutes. Turn off the stove ASAP. Then toss that pasta with some eggs, cheese, butter and some of that pasta cooking water. Eat. Lock yourself in your bedroom with the door shut and your window unit blasting until you need the blanket to keep warm. Avoid going out into the blazing sun at all costs.

Carbonara is one of my favorite fast meals on the nights where I haven't planned dinner or don't have a lot of time but still want something satisfying and rich. I've made it many times, but think this particular version was the best yet. Top it off with grated mullet bottarga (cured fish roe) for a unique flavor punch.

Spaghetti Carbonara with Bottarga

4-5 servings

9 oz. spaghetti

6 TB butter

3 cloves garlic, chopped

3 large eggs

1 1/2 t. fresh ground pepper

3/4 c. grated parmesan

juice of 1 lemon

grated bottarga

Bring a large pot of water to a boil. Add salt and a little extra virgin olive oil. Add the spaghetti and cook according to the package directions. Before draining, reserve around 1/2 c. of the pasta cooking water.

In a small saucepan melt the butter over medium heat with the sliced garlic. Once melted and the garlic is fragrant, remove from the heat.

In a small bowl beat together the eggs and fresh ground pepper.

After the pasta has finished cooking and is drained, return to the pan and add about 1/8 c. of the pasta cooking water. Then add the garlic butter and toss together. Next turn on the heat to low and add the egg mixture and lemon juice and toss until the pasta is well coated, stirring quickly and constantly. If the "sauce" needs to be thinned out a little add a touch more of the pasta cooking water. Finally toss in the Parmesan cheese and then remove from the heat. Serve topped with the grated bottarga.

Chickpeas with Chorizo and Squid

2011-07-07T14:00:00.000-04:00

I often dream of living right on the beach. I feel so at home there with the sand between my toes, the salty breeze, and the constant sound of the waves crashing. Perhaps odd for a girl raised smack in the middle of the country with no ocean in sight, but I think there is something reminiscent of the wind rolling through the tall prairie grasses and the huge open sky that just calls to me. I always feel a sense of calm wash over me whenever I find myself near the coast. In my dreams of my beach-side home I imagine a chill day, starting with a run along the water, and where later even if I am working it is at a relaxed pace. There would be the promise of an evening listening to the water on the back porch with wine in hand or of a bonfire in the sand with many friends. I think I would make something like this for dinner. So quick to put together (15 minutes tops) and delicious with uber-fresh seafood and a kick of heat from the chorizo. Because who wants to spend all night cooking when you could be enjoying your beach??

Chickpeas with Chorizo and Squid

4 servings

1 lb. cleaned squid

4 links chorizo

1 28 oz. can chickpeas, drained and rinsed

2 TB extra virgin olive oil

2 t. coarse sea salt

1 lemon

Rinse the squid in cold water and then pat dry with paper towels. Score one side of each of the squid bodies with a couple of slashes of your knife.

Heat a cast iron skillet over medium-high heat until hot. Add the squid in a single layer (doing multiple batches if necessary). The squid will cook very quickly, about 45 seconds-1 minute per side. Once cooked through (hopefully with a little char), remove the squid to a plate and sprinkle with salt and pepper.

Squeeze the chorizo out of the casing into the hot skillet (discard the casings). Saute until cooked through and then add the chickpeas. Stir quickly and cook until the chickpeas are heated through and then remove the skillet from the heat.

Plate the chorizo/chickpea mixture and then drizzle with the extra virgin olive oil and sprinkle with salt. Top off with the squid and squeeze the juice of the lemon over top just before serving.

Spring Bow Tie Pasta

2011-06-30T13:31:00.000-04:00

This week I went to see "Through a Glass Darkly" at the New York Theatre Workshop featuring Carey Mulligan. As I was standing in line for the bathroom after the show a random stranger started talking to me about Mulligan's performance. "She's very good, isn't she? And very young. Hopefully someone will find her down here." I didn't have the energy to explain to this woman that Ms. Mulligan has already been "found", being nominated for an Oscar for her stunning performance in "An Education" and for a Drama Desk for "The Seagull". She's definitely insanely talented for someone her age, giving a haunting, honest and brutal portrayal of a woman losing her grip with reality in this show. But she is far from being an unknown.

The woman went on to tell me about this girl she once saw years ago in "Frankie and Jonny in the Clair de Lune" in another small theatre downtown. She told her husband at the time, "it's too bad this girl won't ever go anywhere." That girl was Kathy Bates. D'oh.

There is something so invigorating about seeing someone so young with such a burgeoning talent. It's a thrill to know you will get to watch this person's career grow and to have high expectations (if you aren't the crazy bathroom stranger) of what they will bring to the table in the future.

Discovering a new chef or a young restaurant is quite the same feeling. How exciting to walk into a place that you've stumbled upon where you haven't read review after review of, or seen multiple blog posts extolling its virtues. It's a rare thing to find such a place in this city, as there are more food blogs and reviewers than actual restaurants (and that's saying something).

Just as there are a few young performers whose name will draw me into anything they do, there are a few chefs I've found that will keep me coming back for more, despite not having a household name (yet, at least). Before hitting up the play the other night, Joe and I came upon one of these places in The Redhead, with chef Meg Grace. It's not brand new, and has been reviewed by the Times, among many others, but it was new to us (and I didn't see those reviews until after we dined there, so there was no clouding of my judgement). The cuisine is inspired by Louisiana and sourced seasonally from the farmer's market, making a truly comforting yet creative meal. I look forward to going back again and following Meg Grace's career.

These brushes with greatness bring about the spark of personal inspiration as well. How thrilling to experience their talent and then allow that to work within you and see what comes out. It is wonderful to learn and grow from those around you, regardless of age and fame.

This meal was made before the evening in discussion, so was not influenced by that night, but was brought about by a trip to the Union Square Greenmarket and the inspiration found in its bounty. It is simple but layered with delicious seasonal flavors, and perhaps will make you want to follow my own career to come... ;-)

Spring Bow Tie Pasta

4-5 servings

10 oz. bow tie pasta

8 oz. chopped oyster mushrooms

1/2 c. shelled and cleaned fava beans

1/4 c. finely chopped garlic scapes

3 TB olive oil

6 TB butter

5 anchovies

juice of 1 lemon

salt and pepper

1/2-3/4 c. grated Parmesan cheese

Bring a large pot of salted water to a boil and cook the bow tie pasta as directed. Make sure to reserve a little of the pasta cooking water before draining.

Heat a skillet with 2 TB olive oil over medium high heat. Once hot add the oyster mushrooms. Cook until browned and slightly crispy around the edges, stirring occasionally, about 4-5 minutes. Remove the mushrooms to a plate, reserving the oil in the pan.

Add 1 TB more olive oil to the skillet if necessary (if there isn't a lot left over after cooking the mushrooms). Add the garlic scapes and cook until they begin to be slightly tender, about 3 minutes. Then add in the fava beans and cook for about 1-2 minutes more. Then add in the butter and the anchovies. Cook until the butter has melted and the anchovies have broken up and dissolved (using a spoon and crushing the anchovies to help this process along). Add the mushrooms back to the pan and turn off the heat.

Add the lemon juice and a little salt and pepper to the mushroom/fava bean mixture. Then add in the pasta, with a tablespoon or two of the pasta cooking water. Toss together until the pasta is well coated. Then toss in the Parmesan cheese and serve.

Oven Baked Spare Ribs

2011-06-28T16:59:00.000-04:00

I know some people hate the heat of summer, but I have to disagree. It's not always comfortable being hot, but I would much rather walk down the street in a sundress and flip-flops than be bundled up and barely able to move in a huge coat, scarf, hat, gloves and boots. Summer means enjoying the stroll to the markets, lounging on a park bench with a good book, ice cream, trips to the beach. It means not having to have an excuse for a backyard barbecue, and farmer's stands overflowing with the treasure of their harvest. To me the summer means unlimited possibilities, in the kitchen and in the everyday.

Despite the sun beating down today, I had a wonderful walk over to Bklyn Larder, Fermented Grapes, and the grocery store for ingredients for tonight's dinner. I love knowing the neighborhood so well that I know where to stop for which particular products, and love knowing that many of the shop workers recognize me as well. The sense of community is strong and it feels great to belong to that. Between the gorgeous weather, the friendly neighbors, and the sense of opportunity on the horizon, it is a damn fine day (plus I get to finally have dinner with the husband again after a couple of crazy busy weeks).

These ribs are an excellent way to pass a perfect summer evening--lots of flavor from the soy and fish sauces, wonderfully tender with just enough bite, and the low oven temps help keep your home cool. Enjoy them with friends to make the experience complete.

Oven Baked Spare Ribs

2-3 servings

2.5 lbs. rack of pork spare ribs

1/4 c. honey

1/4 c. soy sauce

1 TB fish sauce

1 TB white wine vinegar

1 t. sesame oil

1 t. liquid smoke

1 t. season salt

1 t. dried onion flakes

1/4 t. dried garlic powder

1/2 t. smoked pepper

1/2 t. salt

In a small bowl mix together the honey, soy sauce, fish sauce, white wine vinegar, sesame oil and liquid smoke. Pour this all over the spare ribs.

In another small bowl mix together the season salt, onion flakes, garlic powder, smoked pepper and salt. Sprinkle this all over the ribs. Cover the ribs with plastic wrap and refrigerate for at least 2 hours, but preferably overnight.

Pull the ribs out of the fridge and allow to sit at room temperature for about 15-20 minutes as the oven is preheating to 275 degrees. Then place them on a foil lined baking sheet or in a baking dish. Place in the oven and bake until the meat is fork tender (about 2-2 1/2 hours). Remove from the oven and allow to rest for about 10 minutes.

Slice the ribs between each of the bones and serve.

Craft Services, Wrapped

2011-06-24T16:40:00.000-04:00

The final few days of shooting for Equity the Movie went by in a whirl of sleepless nights, hours in the kitchen, waiting around, friends, laughs, exhaustion, and good times.

Saturday evening I worked and then headed up to the shoot location in the Bronx to serve up a very late night meal of Wild Rice and Vegetable Soup and Broccoli, Raisin, Lemon Salad (the snacks out also included some snickerdoodles and beer cheese dip). I stuck around for the rest of the night to clean up and send along breakfast for the early morning shoot: muffin cup frittatas and bagels, and some Box 'o' Joes from Dunkin Donuts. Headed towards home at 7:30am.

Got in a couple of hours of sleep before starting all over again--a little bit of shopping and lots of cooking. Then waiting to load everything up into a car to lug off to the second shoot location in Brooklyn. This was definitely the toughest night for me, still feeling like I had so much to do and going on only about 3-4 hours of sleep. I was completely grumpy and no fun to be around, so after setting everything up for the shoot, I headed home for a bit of food, rest, and a glass of wine that was desperately needed. I admit that I had nothing of my own in the kitchen and there was no way I was cooking, so I ordered myself some delivery pizza. Just what I needed to come back to the set at 2am refreshed and ready to serve that night's meal: Spring Risotto with Asparagus and Sugar Snap Peas; and a side of Pesto/Garlic Cannellini Beans. Again it was time for clean-up and prep for the morning breakfast that would be at Battery Park: Tortilla Espanola and bagels, fruit and iced coffee.

Shooting through the door.

We all had Monday night off, which I think was essential to the rest of the shoot. I spent most of the day cooking the meals for Tuesday but then got to spend the evening drinking beers with friends.

The sun rising (I hadn't been to bed yet).

Tuesday dawned--the final day of shooting. All of my prep work was done for the day so all I had to do was lug the food up to the Upper West Side, buy some more water and ice, and set up. Then I got to sit back and watch and enjoy for the rest of the day as we shot in and around Riverside Park. The first meal was in the director and lead actress' home: Focaccia "pizzas" and a Garbanzo Bean/Tomato/Olive Salad. It was a really nice meal as we all got to sit around in the same room, chat, and chill before the long day of shooting began.

Focaccia Bread "Pizzas"

I loaded up some snacks (including no-bake cookies and chex marshmallow treats) and the cooler of water and a small folding table to lug around to the different shooting locations for the day. I enjoyed being able to finally watch the filming happening, and actually got to jump in as an extra in one scene (my career will blossom as the "Jogger". Woohoo!). The final meal took place in the shadow of the Soldiers' and Sailors' monument in Riverside Park. What a beautiful part of town!! I was able to heat up the meal back at the apartment before bringing it over to the park: Sweet Potato and Black Bean Tacos and Yellow Rice with Corn. As the sun set, I packed up all my gear and headed home. I was wrapped.

Getting the shot..maybe...

This was such an incredible learning experience for me. I overestimated the amount food on all the meals, but probably could have had more snacks in between. I did, however, get really great use out of a lot of leftover ingredients putting them into salads or onto the focaccia pizzas. I should have had some better options for coffee serving (perhaps buying a large coffee serving pot would be beneficial next time around). Next time I definitely need better transportation options (it's no fun lugging a table and food on the subway or a case of water, coke, and ice blocks without a cart, and it's hard when the timing of the group transport doesn't work out like it was supposed to). BUT I also learned that I am capable of serving 10-16 people 7 meals and lots of snacks over 5 days in multiple locations. I am pretty damn proud of that. And I will carry that with me for a long time to come.

Lovely place for a meal.

(Once some recipes I used are typed up they will make an appearance here. Stay tuned!)

Follow me on Twitter

2011-06-22T15:36:00.000-04:00

I finally am giving in. I will be using Twitter for blog updates, and to talk about food, drinks, eating and all things culinary. Would love for you to follow me here.

Also, we've finally wrapped filming for Equity the Movie, so expect an update on how it went here very soon!

Craft Services, Step 3: After the First Night

2011-06-18T11:24:00.000-04:00

It has been a whirlwind couple of days. At times it's been almost overwhelming, but thankfully I've still had fun (despite the anxiety riddled sleep, waking up multiple times thinking I'm forgetting something). I promise that I have a couple of actual recipe posts to put up here, but looks like they are going to have to wait until after the shoot.

Did a ton of shopping Tuesday and Wednesday, hitting up Trader Joe's, then the greenmarket, then the grocery store. The greenmarket was overflowing with bounty--it was hard to walk away with just what I needed. I was able to pick up a couple of extras though (including a fresh smoked cheese for the focaccia pizzas and some fava beans and garlic scapes for our own dinner). What a beautiful time of year to be at the market! At the grocery store I almost had a meltdown as I loaded up my cart with more and more items--it started to feel like way too much to do (and entirely too much to carry home). I parked my cart in the middle of an aisle, starting to feel the tightness in my chest of an impending panic attack, and texted Joe for some comfort, which was dutifully provided. Then one of the cashiers came to my rescue and told me of the free delivery they offer--thank god!

The state of my kitchen table.

Cooking went off without a hitch. Luckily I had that intricately planned out and was even ahead of schedule. The lasagna was oven-ready, salad greens washed and chopped, mini frittatas made, and soup ingredients cooked off and ready to be assembled on-site.

Lasagna with Rainbow Chard

Mini Frittatas

Friday came and it was time to load up into the car to the Bronx. Of course it started raining as soon as we started loading things out the door. Then it stopped for the (longest car ride of my life through terrible traffic) trip, and started down pouring once again once we were blocks from our unloading point. :::sigh::: With some wonderful help, we were unloaded quickly and I was able to get set up.

The crew at work.

The night passed in a flurry of friends old and new, last minute preparations, and then finally sitting down to the first meal: vegetarian lasagna with layers of rainbow chard and a salad of mixed greens, pomegranate, and sunflower seeds. The snacks were set out to keep the cast and crew going through the rest of the night's shoot, including a homemade hummus, party mix, and peanut butter cookies. Fed and (I'm pretty sure) happy, the crew set to work on the first shots of the film.

Snacks (despite my cooking efforts the Doritos were the most popular thing there)

Craft Services, Step 2

2011-06-12T14:52:00.001-04:00

Shooting begins in less than a week for Equity the Movie, in which I will be the on-set caterer. What's the next step in my preparations? Freaking out.

Just kidding. Kind of.

I have spent so much time prepping, planning, organizing, going over details again and again in my head. I'm almost positive that I'm ready. It's just the thought of actually executing all those details that starts to get to me. I've prepared many meals for larger groups and once even catered an event for 90 with just one other person--but I've never had to cook for 10-12+ (up to 20 on one day!) multiple days in a row for multiple meals in multiple locations. But, I think I'm as ready as I'll ever be.

Tomorrow I am meeting with the producers, director, and assistant director to nail down some final details and hopefully get the rest of my questions out of the way. The biggest things for me are making sure to know what time food should be ready (so they don't have to miss important filming time) and figuring out how to transport loads of food around the city. Then the week will be spent shopping and preparing any of the snacks I can make beforehand (trail mix and cookies, for instance). I will be double checking that I have all of the extras at hand (plates, flatware, loads and loads of coffee). I will be checking and double checking with my expenses, making sure to stay within budget. Then Friday I will be heading to the first set, food in hand, ready to serve it up for the first night of shooting! For all the fear, there's also a lot of excitement.

Wish me luck!

Duck Breast with Strawberry Gastrique; Asparagus and Radish Salad

2011-06-03T12:04:00.000-04:00

May was a crazy busy month. We had many, many friends visiting, which was so lovely and so much fun, but it did mean we were eating out a lot. I'd love to just invite all of the guests over to our house to enjoy dinner in, but usually people don't feel like making the trek into Brooklyn. Their loss, I say. :)

This week we finally got the chance for a quiet dinner at home with just the two of us. Thankfully the greenmarket was overflowing with goodness and inspiration and this meal came together in a snap. The thin, crisp asparagus, radishes, and gorgeous strawberries for the jam (did a little canning during the day as well!) all came from the same farm from Jersey. The meal had elegant flavors, but was so simple to put together and was the perfect way to enjoy an evening in.

Duck Breast with Strawberry Gastrique

serves 2

2 duck breasts

1/2 t. salt

1/4 t. pepper

1/4 c. maple syrup

1/2 c. sherry vinegar*

2 TB strawberry jam

salt and pepper

(* if you are using a particularly sweet strawberry jam I recommend using 3/4 c. sherry vinegar instead to help balance out the sweetness).

Remove the duck breasts from the refrigerator and score the skin on top in a diamond pattern (make diagonal cuts about 1-1 1/2 inch apart and then rotate 90 degrees and repeat). Sprinkle all over with salt and pepper and allow the meat to sit out on the counter about 20 minutes to come closer to room temperature before cooking.

While the duck is resting start the gastrique. Place the maple syrup and sherry vinegar into a small saucepan and heat over high heat until boiling. Reduce the heat to medium/medium-low to allow for a slow boil. Cook until the sauce has reduced and thickened considerably, about 10 minutes or so. Add the strawberry jam, stir, and continue to cook down to reduce for another 2-3 minutes (keep in mind the sauce will thicken slightly as it cools). Season to taste with salt and pepper.

To prepare the duck, place skin side down in a cold skillet. Turn on the heat to medium-high. Cook until the skin is crispy and pulls easily away from the pan (about 4-8 minutes depending on thickness of breast). Flip over and cook until medium-rare (130 degrees), about 2-4 minutes. Remove from pan and allow to rest for 10 minutes before slicing. Serve with the strawberry gastrique.

Asparagus and Radish Salad

serves 4

1 bundle of asparagus

1 bundle of radishes

Juice from 2 lemons (about 1/3 c.)

1/8 c. white wine vinegar

1/8 c. honey

1/4 t. mustard powder

1/4 t. garlic powder

1/2 t. salt

1/4 t. pepper

1/2-3/4 c. olive oil

Clean and trim the asparagus. Heat a large skillet over medium-high heat. Working in batches, add the asparagus to the skillet and cook until slightly charred yet still firm, tossing often, about 3 minutes per batch. Remove the charred asparagus to a platter and place in the refrigerator while cooking the rest.

Clean the radishes and slice very thinly using a mandolin. Scatter on top of the charred (and cooled) asparagus.

In a small mixing bowl add the lemon juice, white wine vinegar, honey, mustard powder, garlic powder, salt and pepper. Mix together well and then add the olive oil in a slow, steady stream while constantly whisking. Add enough oil that the dressing has almost a creamy look and has blended together well. Toss the dressing with the asparagus and radishes and serve.

Green Bean Salad with Duck Prosciutto Vinaigrette

2011-05-28T02:08:00.000-04:00

As Spring and Summer produce arrives at the greenmarket, it brings along a sense of refreshment and renewal. An awakening of the senses and alighting inspiration. There is no need to bring along recipes--they create themselves when you see the strawberries piled next to the spinach or taste the samples of hot Italian sausage at a stand right next to their fresh new turnip greens.

One stand really getting my creative juices flowing lately is the Hudson Valley Duck Farm. They feature lovely fresh duck (especially fond of the lola duck breasts) but also have amazing duck charcuterie: rilletes, smoked, and prosciutto. I served this prosciutto thinly sliced at a party I had recently, but when I had leftovers I couldn't help but add them to this crunchy, bright salad in the form of a vinaigrette.

Green Bean Salad with Duck Prosciutto Vinaigrette

3 c. (2 large handfuls) haricot vert or green beans, trimmed

1/3 c. chopped duck proscuitto (or use pancetta or thick cut bacon)

2 TB extra virgin olive oil, divided

Juice of 2 lemons

1/3 c. toasted slivered almonds

flaky sea salt and fresh ground pepper

Heat a large pot of salted water over high heat and bring to a boil. Add in the haricot vert and blanch, cooking for about 1.5-2 minutes. Then remove the haricot vert and place immediately into a large bowl of ice water to stop the cooking.

While the haricot vert are cooling, make the dressing. Heat 1 TB extra virgin olive oil in a small pan over medium heat. Add the prosciutto and cook until it releases some of it's fat and flavor into the oil, about 2 minutes (If you are using bacon instead, cook the bacon on its own without the oil until cooked through). Remove the prosciutto to a paper towel and reserve the cooking oil and allow to cool slightly.

Put the lemon juice into a small bowl. Add in the prosciutto cooking oil in a steady stream, whisking while doing so. Then slowly whisk in the remaining 1 TB extra virgin olive oil.

Dry off the cooled haricot vert and place into a medium bowl. Add the dressing, the prosciutto and the toasted almonds. Toss together and then season to taste with salt and pepper. Serve immediately.

Artichoke Pesto

2011-05-24T18:42:00.001-04:00

I think it's pretty apparent that I love to throw big dinner parties. I love the planning, the shopping, the lists, the days of prep work. All worth it for a lovely evening enjoying the thoughtfully prepared food with those you care about. However sometimes, there is nothing better than an informal, last minute, potluck gathering with a few of your close friends.

There's no special occasion except the rare day that you all happen to have off work. The texts go around in the morning discussing what time and where to meet up. And then you all come together with a mishmash of food and drink, and pass the day with good conversation and frequent laughter. No need for the stress of final preparations or the fear of a dish not turning out.

The simplest dishes work best for this type of gathering--usually including a stop by the market to pick up some cheese, meat and bread (plus some wine or beer). This time around I also wanted to include something with a little bit of veggies--I was thinking a simple salad, but then remembered this artichoke pesto I had purchased from the deli of a local grocery store a few weeks ago. The price tag was rather high for the prepared version, but the ingredients were straight-forward and uncomplicated, leading me to want to recreate it on my own. A quick chop of garlic and cheese, pop open the artichoke hearts, and then right into the food processor and it was ready to go. No fuss, no muss. Perfect for all of those last-minute gatherings this summer (and quite possibly a simple treat if you are needing snacks for a film you are catering??).

Artichoke Pesto

1 can quartered artichoke hearts, drained

juice of 1 lemon

2 cloves garlic

1/4 c. grated Parmesan cheese

1/3 c. extra virgin olive oil

1 t. red pepper flakes

Place all of the ingredients into a food processor. Puree until it forms into a pesto-like consistency, adding more olive oil if necessary to thin it out. Salt and pepper to taste. Serve at room temperature with crackers.

When it is Just Too Much

2011-05-17T14:48:00.000-04:00

New York City ~~can~~ will kick your ass.

There are the days where you will never catch the train, where you get screamed at and called a bitch because you were walking down the street. Where you hear a parent yelling at their child just for making a funny face and you are on the edge of tears because there are so many people begging on the trains and streets that you just can't help even a fraction of them. Where it is so damn hot can't bear the thought of the subway platform or so cold that the wind whipping through the avenues off the Hudson makes you feel like you've landed in Antarctica. Where the customers you are serving treat you like you are worthless because of your chosen vocation. Where it is all just so overwhelming that you break down and cry on the train in front of one hundred strangers.

But when you can't take another punch and feel like you are loosing your grip, New York City will let up and show you mercy.

There are the fleeting connections to a stranger based on a passing occurrence and acknowledged by only eye contact and a slight smile. That block where by some magic you find ten seconds of complete silence. The multitude of visiting friends and relatives (that never would visit if you lived somewhere like Madison, WI). The fact that it is acceptable to have a martini with lunch. Stepping down onto the platform right as the train pulls into the station. A perfect weather day spent lying on the grass in Prospect Park. An art exhibit or play that challenges your world. The 5th drink buy-back at your favorite bar. The impromptu, amazing street performance that moves all those viewing to feel suddenly like long-lost friends.

And sometimes the city gives you food. Maybe like completely fresh Thai dumplings prepared on the street (as a one time only deal) by Pure Thai Shophouse at the 9th Ave. International Food Festival.

The dumpling wrapper was made right there on the street when you ordered them and then filled with a slightly sweet, crispy, and peanut flavored meat. Not quite like any dumpling I've ever had before.

Right when you are on the verge of giving up on the city, it reminds you why it would be almost unimaginable to live anywhere else.

Rustic Ramp Tart

2011-05-11T10:34:00.000-04:00

I have not been eating well lately. Mostly it comes about from having a lot to do and not having a lot of things in the house too cook with. Way too much cheese has been consumed (if there is such a thing). Joe and I even decided to have a "junk food dinner" one night (because every great once in a while it is totally worth it and necessary) including pizza rolls, taquitos, and mozzarella sticks--all from the freezer section of the grocery store. For dessert? Frozen fudge stripe cookies. I'm still wondering how I can make it through the front door after that. (You can judge me all you like. I judge myself. But I will still enjoy those frozen globs of processed food every once in a while.)

Therefore I now am craving food that is healthier, greener and homemade. It's easy to think that frozen food can be simpler than creating something on your own, but with a little thought and ingenuity a quick, tasty meal can be pulled together with very few ingredients.

This tart shell recipe from Emeril is an excellent resource when creating these uncomplicated meals. It is almost foolproof and just about anything can be thrown inside--savory or sweet--and it bakes up completely flaky, buttery and flavorful. I utilized it to make myself a lunch with some of my final ramps of the season (they only lasted two weeks this year at the Grand Army Plaza Greenmarket. Le sigh.).

Flaky Butter Crust
(from Emeril Lagasse)

1 1/4 cup all-purpose flour

7 tablespoons unsalted butter, chilled and cut into pieces

1/4 teaspoon salt

4 tablespoons ice water, or more as needed

To make with a food processor, combine the flour, butter and salt in the bowl of a food processor. Pulse for 10 seconds and add the ice water. Pulse quickly 5 or 6 more times until the dough comes together. Remove the dough and place on a floured surface. Using your hands, work the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes before using.

To make by hand, combine the flour and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to over mix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

Roll out on a lightly floured surface according to the recipe, then allow to rest again in the refrigerator before baking.

Rustic Ramp Tart

serves 1-2

1/3 of the flaky butter crust dough

2-3 ramps

1 egg yolk

1/4 c. cream

salt and pepper

1/4 c. pecorino cheese

Preheat the oven to 375.

Roll out the tart dough until it is about 1/4" thick and in some semblance of a circle. Work around the outside of the dough and roll in about 1/2" of the edge and press down to create a bit of a bowl. Place onto a baking sheet.

Finely mince the white parts of the ramps and throw them into a small bowl with the egg yolk, cream, and a bit of salt and pepper. Mix together well. Tear up the green leaves of the ramps and place them into the prepared dough, then pour the egg yolk mixture over top.
Sprinkle with the pecorino cheese and bake 20-25 minutes or until the crust is crispy and the cheese is melted. Let rest a few minutes, then cut and serve.

Craft Services, Step 1

2011-05-08T16:58:00.000-04:00

As I mentioned a few posts ago, I was asked to be the on-set caterer for Equity The Movie. I have spent much time lately getting myself prepared for the task.

My first line of business is the research phase. I've started off by contacting the cast and crew to find out food preferences/allergies. No point in planning a weeks worth of food that no one can eat! So far I know I have one vegetarian, one person who does not eat red meat, and one gluten-free individual. I could prepare separate meals for different people, but I feel overall it will be more cost effective to have one meal that fits everyone's preferences-- if at all possible. There may be times where this strays, but for the most part I'm sticking to this plan. Also, keeping things (at least mostly) vegetarian will also save some major bucks.

I also have been trying to work out all of small logistical details. When are we shooting? Where? Will I have access to a kitchen/power/fridge/etc.? How many full meals will be needed for each day? How many people will need to be fed? How will I transport everything? Do I need to find a table/coolers/etc.? A lot of these answers are still in the works as the film crew is still location scouting and working out the finer details for themselves. I do know, however, that the shoot will last 6-7 days towards the middle/end of June and I will be feeding around 10 people per day. I have a basic idea of the budget and know where at least 2 of the shoots are located (and have already cooked in the kitchen at one locale, fortunately). I'm trying to work around the rest of the questions as I wait for the answers to come in.

The majority of time has gone into brainstorming what I want to serve. I have lists and lists of foods for different meals and snacks, most vegetarian and many gluten free. I have spent a lot of time over at Gluten- Free Girl and Simply Gluten-Free to gather some ideas and to better understand gluten-free cooking. I have a file for recipes for the dishes that I've been hunting down so I can keep them all in one place. Since the executive producers would like the food to be as local and organic as possible, I'm also looking into what will be in season when we shoot and creating recipes with those in mind.

Next up I need to narrow down and decide on the basic outline of what I will serve each day so I can seek out prices and put together the budget. The budget is small, but any amount not spent on food will just go back into the film and getting it out to the world to be seen--so I'm trying my best to keep costs low! I need to make a couple of trips to markets to do some pricing to help make sure I'm keeping inbounds. I also need to start gathering all of the little items that will be necessary but are easy to get out of the way now: flatware, plates, cups, napkins, trash bags, towels and the like. With about five weeks left until the shoot begins, it's time to get down to business!

Pulled Pork Sandwiches with Chinese 5-Spice Slaw

2011-05-05T11:34:00.000-04:00

One of the worst parts about not having a backyard or a balcony is not being able to own a grill. I miss the impromptu gatherings that are held centered on the grilling of meats with beers in hand and good friends all around. It is truly a downside to living in New York City.

In Kansas I remember many an evening perfumed by burning charcoal, the char of meat, a warm breeze on the air and the sound of laughter and conversation mingling together. It was never fancy or fussy and often was the result of a last minute phone call as an invite. You would be asked to maybe bring some meat and a side. Often it was as easy as swinging by Dillons to the deli department for some prepared potato salad or baked beans, or for a bag of chips, packet of hot dogs, and beer. As amazing as the grilled burgers and hot dogs tasted, the meal wouldn't be quite the same without the sides: some coleslaw, deviled eggs, etc. They made the event complete.

This is my attempt to recreate one of those summer evenings inside my NYC apartment. The meat isn't grilled, but it is deeply flavored and served on a toasted bun--just the sort of thing you'd crave at a barbecue. And served alongside (or right on top of that pulled pork if you are doing it right) is a crisp, easy coleslaw flavored with the warm notes of Chinese 5-Spice. Paired with a super cold beer and a few friends, and you can almost feel the grass under your toes and hear the locusts buzzing in the trees. Summer on a plate.

Pulled Pork Sandwiches

serves 8-10

2.5 lb boneless pork roast

3 cloves garlic, finely minced

1 TB dried mushrooms, finely chopped

1/2 t. seasoned salt

1/2 t. smoke seasoning (smoked sea salt and pepper)

1 t. dried onion flakes

1/2 t. pepper

1 t. salt

1/2 c. olive oil

3-5 c. beef stock

8-10 buns

butter

Mix together the garlic, dried mushrooms, seasoned salt, smoke seasoning, dried onion flakes, pepper, salt and olive oil. Rub all over the pork roast. Cover with plastic wrap and refrigerate for at least 1 hour, but preferably overnight.

Unwrap the pork roast and place it into a crock pot. Pour in the beef stock until you have enough to come just over halfway up the side of the roast. Turn the crock pot on and cook until the pork is tender enough to shred with a fork (probably about 4-5 hours on high and about 7 hours or so on low. Go ahead and flip the pork roast over about halfway through the cooking process).

Remove the pork from the crock pot and shred all the meat using two forks. It wouldn't hurt to toss a few tablespoons of the braising liquids over top of the meat here for extra flavor.

Butter the inside of the rolls. Toast in a skillet or under the broiler until nice and brown. Top with the pork (and the coleslaw if desired) and serve.

Chinese 5-Spice Coleslaw

3 1/2 c. shredded red cabbage

1/4 c. mayonnaise

1/3 c. white wine vinegar

1 t. Chinese 5-spice powder

1/2 t. salt

1/4 t. pepper

1/2 t. seasoned salt

Mix together the mayonnaise with the white wine vinegar, 5-spice, salt, pepper and seasoned salt. Mix with the red cabbage. Cover and refrigerate for at least 30 minutes. Serve on top of the pulled pork sandwiches or as a side.

Endive Pesto

2011-04-28T12:00:00.000-04:00

A quick note before the post: I want to give a shout out to Bret Palmer who designed the new header for this blog. Bret is a good friend and a jack of all trades (he also took the photo of me to the right, married my husband and I, and is a kick-ass director). Check out his current projects at Element35.

Finally, finally the weather has turned. We may still be getting loads of rain, but there is actually the scent of spring in the air and the touch of warmth through the showers. Winter has passed on (for good, we hope). The time is ripe for fresh produce at the markets (I even snagged some ramps last weekend!) and simple preparations to allow the bright spring flavors to shine.

Since I will soon be wanting to restock my freezer with the bounty of the coming summer I am also taking this time to try to go through the final products I packed away last year. Of which I have a vast quantity of pesto. This "not-quite-a-recipe" is an excellent, simple way to serve up a variety of the harvest about to arrive.

Step 1: Take the vegetable you would like to serve up (say endive, radicchio, asparagus, eggplant, zucchini, etc) and clean. If the vegetable is very large, cut into pieces that will fit onto your grill or griddle pan.

Step 2: Place the vegetable directly onto a dry grill or griddle pan that has been heated to a medium-high heat. Cook on all sides until just slightly charred (with the lettuces this will be very fast--about 30 seconds-1 minute per side) and cooked through.

Step 3: Allow the vegetables to cool slightly and then chop into bite-sized pieces. Toss into a bowl. Add a couple of tablespoons of pesto and some extra virgin olive oil to help thin it out and coat all of the veggies. Toss together and serve. Excellent served with grilled meats or barbecue.

Dough

2011-04-24T10:28:00.000-04:00

I feel like there is little better than a freshly made yeast donut in the morning. Fluffy, sweet--like a pillow for your tongue. Perhaps such a sugar rush isn't the breakfast of champions and won't fuel you for a tough day, but the joy they bring will carry you along long after you are finished eating and the sugar crash passes.

I have felt for a long time that New York City is lacking in its donut quality. Growing up in Kansas I had many opportunities for fresh baked/fried doughy goodness. I lived one town over from a Daylight Donuts where I specifically remember once having a rather enjoyable time with friends after-after-prom noshing on some perfect glazed with a cup of coffee. I still smile seeing the old building, unchanged, when I go home to visit today. In high school and college I also happened to work for a large chain supermarket and would always stop by the bakery department before starting my early morning shifts. The dough in these donuts was never as good as that at Daylight Donuts, but they were always extra fresh that early in the morning, making up for their density. I probably had donuts for breakfast at least twice a week thanks to their proximity.

After moving to New York, the only donuts I remember seeing for the longest time where those in the street vendor carts in the mornings. They never looked very appealing. Then there was the Doughnut Plant, which was a revelation, but was never very convenient for me to get to. Now, however? There is Dough in Clinton Hill, Brooklyn. Close enough to walk to (perhaps it is a bit of a walk, but when you are eating sugar for breakfast is this a bad thing?). And these may just be some of my favorite donuts ever.

Everyone, including the NY Times, is talking about the glazes that Dough offers: hibiscus, blood orange, toasted coconut, chocolate chipotle, dulce de leche. The glaze flavors are creative and well-executed. Deep in flavor, decadent, they truly make for an exciting wake-up call for your taste buds. I especially am fond of the toasted coconut (simply covered in mounds of the stuff) and the hibiscus, which was a flavor unlike any that I have had before. The chocolate glaze is rich and so lovely, but I feel like the amount of it could be cut down because it slightly drowns out the dough of the donut--which is honestly the best part about this place. An apt name for their establishment, their "Dough" is completely light and airy, not too sweet, and soft. Which makes the glazed donut here my absolute favorite and the one I will return for over and over again, despite the array of creative flavors at hand.*

*Although, I'll probably have the glazed right alongside of a couple of those flavored donuts each time--because who can only eat one donut?? Not this girl.

Clockwise, from top-left: glazed; hibiscus, chocolate with cocoa nibs, cafe au lait.

Dough
305 Franklin Ave. (at Lafayette)
Brooklyn, NY 11205
347-533-7544

Equity The Movie

2011-04-21T10:16:00.000-04:00

I am very excited to announce that this summer I will be acting as the on-set caterer for Equity the Movie. This is a project put together by a group of my very talented college friends. "A suspenseful drama, Equity is a timely and relevant short film that explores the endless sacrifices parents are forced to make in times of economic turmoil."

I am thrilled to be part of the crew. My job will be to provide meals and snacks to the cast and crew during the week of filming. The producers want to make the set a healthy one and do more than just order pizzas for the shoots so I will be working hard to provide healthy, organic, local (when possible) meals with a very limited budget. I will also have to work around and with the diets and restrictions of all of those involved. I am looking forward to the challenge! Over the next two months as I plan and prep for the shoot I will be blogging about the experience here, so continue to check in for reports.

Please head over to Equity the Movie to read about the film and to IndieGoGo to help donate to the project!

Chicken and Wild Rice Soup

2011-04-19T17:27:00.000-04:00

I know by far I'm not the first blogger to say this lately, but this weather we've been having is crazy! We'll get a couple of gorgeous days, perfect for long walks or even for a little park lounging, followed by days of rain, cold and grey. Those few moments of sun are just a tease. I long for the days of fresh produce at the farmer's markets and needing only one layer of clothing to be comfortable. Yet the chill lingers on.

For these days in between seasons I offer this chicken and wild rice soup. Comforting and hearty to confront the cool air, with lots of veggies and a hint of lemon to remind you that the warmth (and spring produce) is right around the corner. It's a huge portion for two people because this dreariness makes me feel unmotivated to do much, meaning leftovers are a big plus. This recipe can easily be modified with any extra vegetables or grains or meats (or lack thereof) you would like to add, so play away with it. Tell me how you'd change it up...and then tell me how you are staying sane until spring finally arrives...

Chicken and Wild Rice Soup

6-8 servings

1 c. wild rice

1 TB olive oil

6 c. chicken broth

2 c. water

1 lb. chopped chicken breast

2 carrots, peeled and chopped

2 stalks celery, peeled and chopped

2 cloves garlic, sliced

1/4 lb. crimini mushrooms, sliced

1/2 c. diced tomatoes

1 t. fresh rosemary, chopped

1 c. chopped spinach

1 TB lemon juice

salt and pepper

Add the rice, olive oil, broth and water to a large pot and place over high heat. Bring to a boil, then cover the pan and reduce heat to a simmer.

After about 30 minutes add the chicken meat, carrots, celery and garlic to the pot. Return to a boil, then cover and simmer again.

About 20 minutes later check to see that the rice is cooked. If so add the crimini mushrooms, tomatoes and rosemary to the pot and again return to a simmer and cover. If not continue to cook until the rice is tender then continue with the recipe.

After 5 minutes add the chopped spinach and lemon juice to the pan. Stir for a minute, then taste to check for seasoning. Add salt and pepper if necessary, stir and serve.

Mushroom, Bacon and Parmesan Salad

2011-04-12T19:03:00.001-04:00

Growing up in small-town Kansas, meals for our family always meant a large chunk of meat accompanied by sides. Usually some kind of potato or starch and some veggie, and oftentimes bread, but incredibly rare were the meatless meals. A salad was just filler to the main event.

In college, meat was far too expensive to be consumed in quite the same way, but many a meal were still focused around those affordable cuts: hot dogs and pepperoni.

When I got married I fell back into the habit of centering all of our meals around the protein. Sides were always the afterthought. Many a time the side was only a salad of lettuce and ranch dressing.

Then I began to meet and dine with vegetarian friends and to read books such as Kingsolver's "Animal, Vegetable, Miracle" and Michel Pollan's "Omnivore's Dilemma". I started to understand where most supermarket meat comes from and realized there were better options. I also came to realize that meat did not have to be the focus of every single meal. Through exploring these ideas I've also recognized that a salad can be the star of a meal itself. When well-balanced and well conceived it is a thing of beauty.

If you were able to sludge through the last few posts you may recognize this salad as the one we ate at Cuines de Santa Caterina and quite possibly the best salad I've ever had. The main components were obvious, although certain ingredients vary from what we can find here (I've never had such a light, almost sweet mushroom as on that salad--even though it looked like a plain button variety; and the "bacon" was similar to pancetta but had a definite richer flavor). The dressing I had to guess at and create all on my own--it was creamy, sweet and the ideal compliment to the other flavors. My version isn't quite the same, but it's close enough that we will be enjoying it over and over again this spring and summer--all on its own.

Mushroom, Bacon and Parmesan Salad

serves 3

4 cups mixed salad greens

4 pieces cooked and chopped bacon

1/4 lb crimini mushrooms, cleaned and sliced

1/2 c. shaved Parmesan*

*Use your vegetable grater to shave off large, thin slices of Parmesan.

In a large bowl mix together the salad greens, bacon and crimini mushrooms. Pour the salad dressing over top and toss it all together. Top with the shaved Parmesan and serve immediately.

Creamy Sherry-Honey Dressing

1/4 c. honey

1/8 c. sherry vinegar

1/3 c. mayonnaise

1/2 t. mustard powder

1/3 c. olive oil

Whisk together all the ingredients into a small bowl until well combined. Taste for flavor and add a bit of salt and pepper if you would like.

Barcelona, Part 4: The Markets

2011-04-07T15:34:00.000-04:00

To finish off (finally!) my posts from Barcelona, I just wanted to share photos from two of the markets we visited, La Boqueria (Mercat de Sant Josep) and Mercat de Santa Caterina. 'Cause who doesn't love some market food porn? (as a side note, we visited La Boqueria on Monday, the first day we were in town, and many of the stalls were closed. If you can visit close to or on the weekend more will be open and the market will truly be hopping)

Mercat de Santa Caterina

Boqueria

It does look like I'm presenting this woman instead of the market...

Gummy candy abounds.

Biggest shrimp ever.

Mushroom medley at one of the tapas bars.

How beautiful does that tripe look?

Dried salt cod of all kinds.

Chocolate

Chocolate hedgehogs.

Cured meat kabobs.

Nothing gets wasted.

We had these sandwiches later on top of Tibidabo. Perfection.

Buying fruit for a picnic.

Most awesome knife. Ever.

Incredible variety of seafood.

Joe wants you to know that the peppers are as big as his head.

This little piggy went to market...

Barcelona, Part 3: Days 3.5-6

2011-04-05T15:07:00.000-04:00

As the last post was epic, I'm going to try to keep this one to a more manageable size. We'll see if I succeed...
Paco Meralgo (Carrer Muntaner 171, Eixample, http://www.pacomeralgo.com/ing/home.html)
We made the trip up to the Eixample (getting slightly turned around on the way) for this restaurant as it was recommended by almost every food blog, travel guide, discussion that I came across. It didn't end up being my favorite meal of the trip, however the food was solid and the seafood was impeccably fresh. The pa amb tomaquet here was probably the best we had and the lightly crispy bunyols de bacalla (salt cod fritters) were incredible. We were also fans of the spicy bomba peca (essentially a large potato and meat croquette with spicy sauce) and the completely unique pop de roca amb cebollas (local octopus served in an onion marmalade). The standout dish was definitely the navalles de finiste (grilled razor clams). Usually razor clams are gritty, but these had none of that and were perfectly tender.

La Torna (Located in Mercat de Santa Caterina)
We stopped here for a simple breakfast of cafe con leche, bocados de jamon, and the best chocolate croissant that I have ever eaten after a quick tour of one of Barcelona's other food markets. The food being prepped for later in the day caught my eye and next time I am back in Barcelona this will be one of the first places on my list to eat for lunch. There is also a bakery counter behind the tapas bar where the wares looked fabulous, and another location on the street right behind the market.

Bodega Jane (Pla de Jaume Giralt)
Stumbled across this while waiting for the dinner hour one night and decided to stop in for a quick drink. It appears to be a wine store during the day, and a small bar at night. I saw the lone bartender cutting up meat for a small charcuterie plate in between pouring drinks, so they have one or two things to nibble on here as well. I want to go back because along the wall there were barrels and barrels of different types of sherry for sale (with spigots to pour directly from the barrel).

Xocoa Petritxol (Carrer Petritxol, 11 --off Las Ramblas)
Right off the Rambla, this is an adorable cafe with an array of scrumptious looking chocolates and pastries, which also serves churros con chocolat. Churros were delivered by hand as we were walking in the door, so I believe they may get them fresh throughout the day. The chocolat here is extra-thick and milk-chocolaty--very pudding like. I found myself feeling like I was sitting in Madame Puddifoot's (a la Harry Potter) while enjoying our sweet breakfast here.

Taverna del Born (Passeig de Born 27-29)
Touristy and nothing fancy, but if you are looking for the "Irish pub fare" of tapas, this is the place to go. Solid pulpo a feira (octopus with potatoes and paprika), pimientos de padron, and lovely, garlicky champignones de alliol (mushrooms in garlic sauce). I think our server loved the fact that we ordered Orujo at the end of the meal and poured us another 2 glasses when presenting the check. Needless to say, we had to stumble back to the hotel.

Brunells (Princessa, 22)
We died and went to pastry heaven. Piles and piles of baked goods, an adorable older couple behind the counter, and a cafe attached to the shop. Not much more you could ask for. In the cafe there were many, many pictures of famous people with the Brunells staff. Felt a little like I was back in NYC, perhaps at John's pizza or Katz's deli...felt truly like a Barcelona "classic".

Candela (Placa de Sant Pere)
Probably my favorite place we ate on our trip, and we didn't even get a full meal here because we were there before the dinner hour. I'd never heard of the place but we found it during our wanderings. Located in a lovely, quiet Plaza, this tiny space had creative, interesting and decadent food. The vibe, however, is a little gritty and raw. It was perfect. There's seating outside, a small bar seating area, and then more tables in back once the full menu is being offered. We enjoyed piel de patas (crispy potato skins with "tartar sauce" and marmalade), arepas topped with tomato, basil, jamon and Parmesan; and the best thing we ate on the whole entire trip: bombitas de morcilla--crispy fried meatballs of blood sausage served with 2 sweet marmalades/sauces. I don't even know exactly what was in these or what the sauces were, but they were heavenly. Unfortunately they were a daily special, so they may not always have them around but I can guarantee the rest of the food is worth a visit.

En Petit Comite (Placa de Sant Pere)
Located in the same plaza as Candela, this is an excellent cafe/wine bar. They have a great selection of wines by the glass and a small menu, mostly made up of cheese and meat plates, salads and sandwiches. A lovely place to sip a glass and write in your journal during the afternoon hours.

Xurreria (approx. 10 Banyuls Nou, Gothic quarter)
Granja (approx. 4 Banyuls Nou)
For wonderfully fresh churros, stop first by the Xurreria and pick up a bag (I recommend the large one if you are sharing), then head back down the street to Granja for a cup of rich, deep, dark chocolat. We ended up sharing one cup and it was sufficient for our two small bags of churros along with two cafe con leches. Granja also offers sandwiches and pastries, and while we were there played a lot of Bob Dylan. Awesome.

La Cervesatera Barcelona (the end of Carer d'en Gignas, near the post office? towards Via Laietana)
I'm actually not certain about the name of this place, and cannot find the name of the cross street to save my soul. But if you are in need of a damn good beer in Barcelona, this is a great place to go. Beer store by day and bar by night, with about 8 beers on tap and an endless plethora of bottled beer on the surrounding walls. A couple of meat plates and olives are available if you need a small bite. One of the coolest bars we found.

Barcelona, Part 2: Days 1-3.5

2011-04-02T14:05:00.001-04:00

As a note to begin--there aren't many pictures of the actual food. I just cannot bring myself to be one of those people that needs to photograph every living thing I'll ever eat. Occasionally I'll make an exception, but mostly you'll just have to read about the deliciousness).
Bar Pinotxo (located in La Boqueria Market, Las Ramblas)
The first thing we did after landing and dropping off our bags at the hotel? Go to La Boqueria market. And right away I noticed there were empty seats at Bar Pinotxo, the first little tapas bar as you enter the market, and we plopped right down to eat. How can you ignore the call of adorable and friendly Juanito Bayen (you can hardly see him in my photo, but google Bar Pinotxo and you can't miss him)? He couldn't have been nicer, even though my Spanish was broken and self-conscious (I'm fairly fluent, but get nervous at times and we'd just gotten off an 8 hour plane ride) as he served us our cafe con leches, and when I asked him to give us whatever he thought was good, he brought out the best tortilla de patatas that I have ever had (along with lovely pa amb tomaquet: tomato bread), and chickpeas with morcilla sausage (and spritzed with sherry vinegar out of a spray bottle, drizzled with olive oil and sprinkled with sea salt--as all things should be). We loved this place so much we came back for breakfast again later in the week to have a zucchini tortilla and butifarra blanca (white sausage) with more pa amb tomaquet and a small salad. During the second meal we were sitting in front of the kitchen where we could watch Albert (Juanito's nephew) prepare the food for the rest of the day. Amazing.

Bar Altamira (corner of Carrer de Girona and Carrer d' Ausias Marc)
Nothing fancy here, but seemed like we were the only tourists there amid a bunch of local men gathered around the counter and slipping outside for a cigarette. A nice place for a beer (an Estrella, perhaps? recommended as the best by the guy behind the bar) and a seat outside. We had the first of many bocados de jamon (ham sandwiches, made with cured jamon iberico or serrano) here as a light lunch.

Tapac24 (http://www.tapas24.net/index.php?lang=eng)
We finished off our first day at a spot recommended over and over again to us. Even though we arrived early we had to wait a few minutes for a table, and it was the most expensive meal of the trip but it was well worth it. I think they had some of the best and freshest ingredients we experienced in Barcelona. Highlights were the jamon iberico plate (served at the perfect temperature and so thinly sliced that the fat literally melted on your tongue), the garlic and paprika sauces on the papas bravas, the gambas a la plancha (shrimp barely seared and drizzled with olive oil and amazing salt), and the sepionetas (baby squid cooked a la plancha, again drizzled with olive oil and salt). The sepionetas squirted out squid ink as you ate them, making for dirty teeth but incredible flavor. Seriously one of the best dishes we had. And I can't fail to mention the ever-popular McFoie burger--a small burger of beef and foie gras with a (truffle?) mayo to dip it in. I could eat that mayo on just about anything.

San Joan (Passeig San Joan, 65, Eixample)
Recommended by a poster on Chowhound, I was really happy we sought this place out. Perfect for lunch after a visit to the Sagrada Familia. The menu is in Catalan and listed on the wall, so I had a little bit of difficulty getting through it (there are so many different words for the same foods! I think understanding menus is one of the hardest things to do in a foreign language). But we ended up with conejo a la plancha (rabbit--hearty, smoky, and tender), butifarra con judias (sausage served with incredible white beans) and alcachofas fritas (small fried artichokes). Straight-forward, simply delicious Catalan cuisine.

Vinya del Senor (Placa de Santa Maria 5, Born)
After a long day of walking we were hungry but it wasn't quite time for most restaurants to be open for dinner. So we headed to this spot (recommended by the Mostly Eating blog) for wine and a cheese plate. The wine selection is incredible. It is more expensive than wine in a lot of places, but that is because the wine is interesting and of great quality. We had 4 different (small) glasses and each of them was unique--definitely the best wine of the trip. Despite being located on a very busy, touristy square (right in front of Santa Maria del Mar) the small plates of food are also great. We got one of the two tiny tables upstairs overlooking the square (order downstairs at the bar and they will bring your things up through the dumbwaiter). If you choose to sit outside, make sure to grab one of the wooden tables--the metal ones right next to them are actually from a different restaurant that is touristy and not great in quality (as we learned later in the week to our dismay).

Santa Maria (Comerc, 17, La Ribera, http://www.santamania.info/?page_id=10)
Recommended by blogs and tour guide alike, I'd heard nothing but good things about this place. However, when we first walked in we were spoken to in English and given English menus, which kind-of annoyed me (people did try to speak to us in English a lot on the trip, but always seemed relieved and more friendly when they learned I could communicate pretty well in Spanish). The server spoke English the whole time, but he ended up being incredibly friendly and we had a fabulous time at this meal. We did the tasting menu, which ended up being about 14 "courses" for 27 euros each. Honestly a pretty good deal (although a lot of the dishes were small, a few of them were actually larger than expected and we left good and full). This place definitely has a lot of creative souls in the kitchen. Starting with an amazingly refreshing mango and basil lassi, moving to mussels served on fried bananas with mojo rojo; a completely creamy and rich pureed onion soup; frog legs a la plancha; veal steak with whiskey sauce, mashed corn and topped with corn nuts (a revelation); and a dessert called the Dracula: coca cola mousse, vanilla cream, raspberries and pop rocks. Awesome in every way. And at the end of the meal the server asked us: dry or sweet? Both said dry, and he brought over two small shot glasses and filled them up with Orujo, the northern Spain version of grappa. It was a little grassy, nutty and smokey--tasting to me like a cross between grappa and mezcal. Something completely new to me and something I am now on the hunt for in NYC.

Cuines Santa Caterina (located in the Mercat Santa Caterina, http://www.cuinessantacaterina.com/)
A truly interesting dining experience. Almost like an upscale food court with servers. This restaurant is part of the Mercat Santa Caterina and most of the ingredients come straight from the market, and the "pantry stock" is located along the walls as decor. Herbs are planted right into another wall (sorry for the weird lady in the pic of this--trying to not be too conspicuous with the camera). Right when you walk in there is a tapas counter. This is separate from the rest of the restaurant--there are some overlapping dishes, but you can't get the full menu here. The rest of the space is full of communal tables and a few different kitchens, each specializing in a different part of the menu, which is divided up like a grid. Along the top of the menu runs the main ingredient (vegetable, meat, seafood, rice, egg) and along the side are the different food styles (Asian, vegetarian, Mediterranean, etc.). A little confusing at first, but basically you can order anything off of this menu from any seat in the house. The first time we ate here we ordered before realizing there are specials of the day running along the screens behind the kitchen, which led to our second visit. First up, we had ensalade de tomates con lomo de atun (salad of tomatoes (with tapenade) and cooked tuna belly), arroz montanes (rice with mushrooms, sausage, and what the menu said was chicken, but I'm convinced was pork), and empanadas gyoza de carne. Why did we come back a second time (other than the fact that the food was so good)? Because they had calcots on the specials menu, and it was one of the things I had been really excited to try on our trip and we saw them on no other menus the whole time we were there (I believe it is the end of their season). Calcots are white onions that have been planted and as the shoots start to grow the farmer continuously packs more dirt around them, creating long, skinny onions. These are cooked in the fire, and then you are expected to peel them at the table (making yourself a messy disaster in the middle of the lunch rush) and dip them into the lovely romesco sauce. Totally worth the return trip. And we had one of the best salads of my life: greens with mushrooms, parmesan, and "bacon" (some sort of crispy jamon) with a slightly sweet and creamy dressing. Dessert was maki con mascarpone: a chocolate crepe filled with mascarpone and topped with caramel and chocolate pop rocks!

Barcelona, Part 1: A Reflection

2011-04-01T13:10:00.001-04:00

At certain points it can be easy to fall into a food rut. You find yourself eating at the same restaurants, reading the same magazines and blogs, cooking the same meals. Inspiration is slower to find you. This is the perfect time for a vacation.

I myself had reached a leveling-off of my own inspiration and creativity in the kitchen. Because my base knowledge was so low when I arrived in NYC I initially had a lot of ground to cover. I lapped up the information as quickly as possible, taking advantage of every learning opportunity granted to me, from watching the chefs in the restaurants where I worked to just reading the vast array of restaurant menus. Every single thing seemed to light off a bulb in my head and allowed me to grow and become more and more versed in the ways of the kitchen. Recently I have finally come to a point where my base cooking knowledge is very strong. Not to say I don't have so very much more to learn, but so many of the basics are familiar to me that I need to dig deeper to discover the unfamiliar or something that excites me. So I feel like my learning curve had slowed down quite a bit. And then there was Barcelona.

Joe and I finally buckled down and made this trip that we have been talking about for a very long time. One whole week in Barcelona--taking our sweet time to enjoy as much of this one city as possible in that week. Which we accomplished famously.

The trip jolted my culinary senses back to life. We ate a lot--and well (although Joe says that we should have eaten even more--I'm not sure where we would have put it...). The thing I love the most about the food we experienced is that it was all so simply prepared, but it was obvious that there was a lot of care put into each dish. No item was thrown on the plate as an afterthought. And the ingredients were quality-- flavorful, thinly sliced jamon (iberico--be still my heart); excellent extra virgin olive oil; flaky, perfect sea salt; the freshest seafood. I think most of my favorite dishes used the most basic preparation: cooked a la plancha (essentially cooking on a metal griddle, oftentimes on a dry pan I noticed), then drizzled with extra virgin olive oil and sprinkled with sea salt. Heaven is simplicity. However! there is also the culture of molecular gastronomy and immensely creative food culture happening in Barcelona as well where items like coca cola mousse and pop rocks find their way into your dishes. How incredibly exhilarating to find myself in a (the??) center of the pulse of innovative cuisine in the world.

Now that we are home I look forward to exploring the Barcelona/Spanish cuisine even more thoroughly in my kitchen. I already went out and purchased some really great olive oil, and soon will be buying a cast iron pan to do my own "a la plancha" cooking (how I don't already have one I can't say). I can't wait to find a butcher who makes morcilla (blood sausage) or to make my own version of romesco (a sauce of peppers, garlic, nuts and olive oil). I have a feeling the Spanish influence will find its way into the majority of my meals for a long time to come.

Needless to say, the muse has returned.

The next few posts will be dedicated to where and what we ate while we were in Barcelona for anyone who may be researching/dreaming of their own trip there one day. Aren't you excited? I know we are:

Curried Lamb Couscous and Notes on Braising

2011-03-17T15:53:00.000-04:00

A few years ago I didn't know what braising meant and had never used the technique in the kitchen. Now it is one of my favorite ways to prepare meat and I use it more that just about any other cooking method. The best part about braising is that it can take an inexpensive, tough cut of meat and turn it meltingly tender and rich. Plus it is exceptionally easy as long as you have a little patience.

To braise a cut of meat, begin by seasoning it (with salt and pepper at least, or a spice rub if you so choose) and allowing it to rest at room temperature for at least 15-20 minutes before cooking. This allows the meat to be cooked more evenly (and makes it more tender in my opinion). Then heat 1-2 TB of oil in a dutch oven over medium-high heat on the stove. Sear the meat on all sides (usually about 1-2 minutes per side is sufficient) making sure they are nice and brown. You can skip this step if you like, but it does give a more rich, intense flavor to the final dish if you do it.

At this point you have a couple of options. You can remove the meat to a plate and add mirepoix before returning the meat and the liquid or you can move right on the the addition of the liquid. Again, I think that adding mirepoix (a combination of chopped carrots, celery and onion) makes for more complex flavors. After removing the seared meat to a plate I will turn down the heat significantly (to keep from burning the vegetables), add the mirepoix and cook until tender (usually around 7-8 minutes).

Next return the meat to the pan and add in the liquid. The liquid can really be anything, but stock, red or white wine or beer are all great options. The liquid should come about 1/3-1/2 way up the side of the cut of meat. Bring the liquid to a boil and then cover the dutch oven with the lid (or foil). You can either turn the heat down on the stove to allow the liquid to simmer, or place the whole pot into a preheated oven (around 425 degrees). The time you cook will vary greatly depending on cut of meat and size, but this is where you need to show patience--cook the meat slowly until it is so tender you can shred it with a fork. Stew meat can be done in around 1 hour, but larger cuts (shoulders, roasts) could take up to 3 or more. Now you can shred the meat and serve it in the braising liquids, or you can strain the braising liquid and reduce it or make a gravy out of it to drizzle over the meat. The result is delicious on its own but also tends to be excellent over pasta or rice or sopped up with really good bread.

Simple and foolproof (and always tender and tasty). Now put go out and put braising to use in the following Curried Lamb Couscous recipe!

Curried Lamb Couscous

5-6 servings

1 lb lamb stew meat

2 TB curry powder

1 t. cumin

1 t. salt

1/4 t. pepper

pinch nutmeg

1/4 t. cardamom

1/8 t. cinnamon

1 onion, chopped

3 cloves garlic, chopped

1 carrot, chopped

2 celery stalks, chopped

2 TB cooking oil

1/2 c. vermouth

1 1/2-2 c. vegetable stock

1 c. pitted green olives

1/2 c. raisins

1/3 c. toasted almond slivers

1 package Near East Couscous

Mix together the curry powder, cumin, salt, pepper, nutmeg, cardamom and cinnamon. Rub all over the lamb stew meat and then cover and allow to sit at room temperature for about 15-20 minutes.

Heat the cooking oil in a dutch oven over medium-high heat. Add the lamb stew meat and sear on all sides (will go quickly with the small cuts of meat--give it only about 45 seconds to 1 min. per side). Remove the lamb meat to a plate, turn the heat down on the dutch oven to medium-low, and add in the onion, garlic, carrot and celery. Cook until the veggies are tender, about 8 minutes. Add the vermouth to the pan and stir, making sure to scrape up any bits that are stuck to the bottom (these have a lot of flavor that you don't want to lose!).

Add the meat back to the pan along with the vegetable stock. Raise the heat and bring to a boil. Then cover the pan and then reduce the heat so the liquid will stay at a steady simmer. Cook for about 40 minutes, then add in the olives, raisins and almonds. Cover the pan again and cook until the lamb meat is extra tender, about 10-15 minutes longer.

While finishing up the lamb, cook the couscous according to the directions on the box. Once the lamb is tender and ready add the cooked couscous to the lamb and braising liquid and stir it all together to serve.

Oscar Party Menu

2011-03-04T15:44:00.000-05:00

In case you want to know what I made for the fabulous event this past Sunday.

**Ruth Reichl's Gougeres (note that the ingredient list leaves out the 1 1/2 c. flour that is needed)

**Marcella Hazan's Bagna Cauda with Endive and Watermelon Radishes

**Popcorn with lemon zest, smoked salt and extra virgin olive oil

**Serious Eats' French Onion Dip (please make this soon--heavenly!!)

**"Black Swan" Pudding (chocolate pudding layered with vanilla pudding)

**Chive Deviled Eggs with Salmon Roe

makes 24 deviled eggs

12 hard boiled eggs, peeled

1/2 c. mayonnaise

2 TB Dijon mustard

juice from 1 lemon

1 t. salt

1/2 t. pepper

3 TB finely chopped chives

1/2 c. salmon roe

Chop the eggs in half. Carefully remove the yolk to a medium bowl and place the whites on a platter. In the bowl with the yolks, mix in the mayonnaise, mustard, lemon juice, salt, pepper and chives. Mix together well and then scoop the mixture back into the centers of the egg whites. Top with a small spoonful of salmon roe to serve.

**Fregola Vegetable Soup

10-12 servings
1 yellow onion, finely chopped

3 cloves garlic, finely chopped

2 TB olive oil

3 carrots, coarsely chopped

3 celery stalks, coarsely chopped

1 large leek, cleaned and chopped

1 10oz. package frozen spinach, thawed, with the water squeezed out as much as possible

1 1/2-2 quarts vegetable stock (depending on how brothy you want the soup)

3/4 c. fregola

1 can cannelloni beans, drained and rinsed

salt and pepper

Heat the oil in a large stock pot or dutch oven over medium-high heat. Add the onions and garlic and saute until soft, about 4-5 minutes, stirring often. Add the carrots, celery and leeks and continue to cook until these vegetables have softened as well, about 10 minutes. Add the spinach and cook for about 1 minute. Then add the vegetable broth, raise the heat on the stove to high, and bring the soup to a boil. Add the fregola and cook for about 5 minutes. Then add the cannelloni beans and cook until the fregola is al dente and the beans are cooked through, about 6 minutes more. Add salt and pepper to taste and serve.

Hosting a Successful Dinner Party

2011-03-02T19:32:00.000-05:00

One of my all-time favorite things to do is to host friends and family for a party involving a lot of good food and drinks. I love the planning, choosing the menus, the lists, the shopping, cooking, and the fellowship that is the main event. After hosting many of these gatherings, the most recent being an Oscar party Sunday night, I think I have finally gotten the hang of how to pull it off smoothly (and being able to actually enjoy myself at the party instead of working all the way through it).

The most important aspect of planning a successful dinner party is planning ahead. If you think about the small details in the days or weeks before the event you will not be caught unprepared come the big day. Make lists, spreadsheets, post-it notes around the apartment--whatever you need to help you remember all the things you need to accomplish beforehand.

1. Reason for party. Why are you hosting the event? Is it a holiday? A celebration? Or just a regular Tuesday night? The reason behind the party will help to shape the menu and the vibe. Even if it is only an excuse to hang out with your friends you need to decide what kind of party it will be. Full dinner or just apps? Sit down meal? Decorations or just your apartment as is? Decide the big details first and then you can move on from there.

2. Guests. Who do you want to invite? How many people? How many people can you realistically host? If you are wanting a sit-down dinner party and your table seats only 3 you may be out of line inviting 25. It's true that probably not everyone invited will attend, but do you have the space if they all do? Send out invitations (via mail, email, facebook, text) with enough time for people to be able to make plans to attend and give them time to RSVP if you need to know the guest count. Be sure to include start and end times, address, and if the event will include a full meal, snacks, or no food at all.
Also consider what the guests should bring. People always want to help when they come to a party so allow them to! Do you need side dishes? A dessert? Napkins? I like to have people bring wine/booze since we seem to go through so much at our events.

3. Menu. This is my favorite part. What do you want to make? One thing that I have learned is to create a menu around as many items as possible that can be prepared or prepped beforehand. You do not want to be stuck in the kitchen cooking the whole time your guests are around (unless the purpose of your event is to cook together). Even if you have one or two things that need to be made last minute, it is helpful if the apps and dessert at least are already prepared.
Make a word doc including all of the recipes you plan on preparing. Then go through and make a list of all of the ingredients you will need to shop for (don't forget napkins, plates, utensils, etc. if you don't have enough). Finally go through the recipes and note all of the things that can be done ahead and make a game plan on when you will do what (i.e. 2 days before: make ice cream; 1 day before: prep roast, cover and place in refrigerator, chop veggies for app; day of: cook roast, set out veggies and dip). Remember that even if you can't cook something days before, sometimes you can chop up the ingredients or do bits of the recipe before to save time later. Also make a list of any last minute tasks that your guests can help with if they arrive early or before you are quite finished.

4. Drinks. What would you like to drink at the party? Only wine and champagne? A signature cocktail? Remember to have some non-alcoholic drinks available for those who don't drink as well. Add any of these drinks and ingredients (plus ice and garnishes) to your shopping list.

5. Shop. Don't wait until the day of the event to shop. It will cause you unnecessary stress and not give you time to grab the little things you may forget. If you live in a place with a car (I'm jealous), go out one day and get all of the shopping done in one go. If, like me, you have to lug everything back to your place with the force of your own arms, break it up over a couple of trips, purchasing the non-perishables first and the things that aren't likely to last long last. Then go over your shopping list and recipes to make sure you haven't forgotten anything.
If you are decorating be sure to pick up the decor on this trip as well.

6. Clean. I like to do a deep clean of my apartment a few days before a party instead of the day before. That way I don't wear myself out getting it all done along with the cooking. Then it is easy to do a quick pass to clean up the little things the day of.
Make sure the kitchen is especially clean since it seems to be where everyone hangs out at every party I've ever been to.

7. Prep. Do everything you can in the days before your gathering, prepping any dish or ingredient that will last, including chopping vegetables. If you've written out a plan beforehand you should know what to do when! Decorate the night before if you are able.

8. Day of: The day of your event you should now be able to finish up the last little details. Set out drinks, plates and serving utensils. Work on finishing cooking and plating the dishes. Put some great music on and as guests arrive take their coats and bags and store somewhere (a bedroom works great if you don't have a coat closet). Point them to the drinks and appetizers and introduce them to other guests they don't know. If you need help in the kitchen to do the last few things, ask! It's a great icebreaker. Now enjoy yourself--you are hosting a fabulous party!

Roasted Brussels Sprouts Risotto

2011-02-18T15:24:00.000-05:00

It is a gorgeous day outside. Nothing like a beautiful, warm day to lift the spirits after a long, tough winter. It would be perfect to go lie on a blanket in the park and read. But since I have to leave for work very soon, and since I live in an apartment on the 10th floor with no balcony, I will instead lie on the couch underneath an open window enjoying the breeze with a book in hand. The book? A Barcelona travel guide. Yep, Joe and I will be heading to Spain next month! All of my energy right now is devoted to dreaming of that trip (and the pounds and pounds and pounds of food I will consume there). If anyone of you has any suggestions on things to do/places to eat I will take them!

None of that has anything to do with this recipe. But! this risotto is slightly lighter with the Brussels Sprouts and lemon, so it's a good dish for those winter days that feel almost like spring.

Roasted Brussels Sprouts Risotto

3-4 servings

10-12 Brussels sprouts

2 TB olive oil

4 pieces bacon

2 TB chopped shallot

cooking oil

3/4 c. arborio rice

1/4 c. white wine

2 c. chicken stock

2 c. water

3 egg yolks

1/2 c. grated Parmesan cheese

1 lemon

salt and pepper

Preheat the oven to 425.

Clean the brussels sprouts and then separate each one into individual leaves (once you get to the very center and the leaves are too small to pull off chop the remaining piece in half). Place the leaves and the centers onto a baking sheet. Toss with 2 TB olive oil and salt and pepper. Roast until the leaves are slightly crispy and browning at the edges, about 8-10 minutes. Remove and set aside.

Heat the water and chicken stock together in a saucepan until it begins to boil. Turn it down to low and keep it over the heat while cooking the risotto.

Chop the bacon. Cook in a medium saucepan until crispy, then remove and set aside. If necessary add cooking oil to the same pan to bring the fats up to about 2 TB (including the bacon fat). Turn the heat to medium and saute the shallots until soft. Add the arborio rice and cook for 2-3 minutes. Add the white wine and cook until the rice has absorbed the liquid, stirring constantly. Add a ladle of stock/water mixture to the rice and stir until it has absorbed. Continue to add the stock/water in the same manner a ladle at a time, stirring constantly, until all the liquid has been added or the rice is fully cooked. If you have added all of the liquid and the rice is still not finished continue to add water until it is done.

Remove the risotto from the heat. While stirring add in the egg yolks, stirring quickly so the yolks do not scramble. Then stir in the Parmesan cheese, the cooked bacon and the brussels sprouts. Add the zest of 1 lemon and then squeeze in 1 TB of lemon juice. Salt and pepper to taste and serve.

Wild Boar Ragu

2011-01-05T16:33:00.000-05:00

Happy New Year! Hope everyone has recovered nicely from the festivities. I myself am pushing through a cold that I believe is the result of way too little sleep and way too much booze. Probably worth it, though.

As January is still rather early in the winter season I should be sitting here craving something dense and hearty. Instead I am sweating and cursing the New York City gods that made it so I cannot regulate the heat in my own apartment. My windows are wide open, it's cold outside, and yet I feel like I am sweltering here at the computer. And I don't even want to think about turning on the oven (guess all that bread baking I was planning on once the temperatures dropped will have to wait). Thank god for the crock pot.

My husband is a huge fan of wild boar, therefore I have tried to prepare it in a couple of different ways. This way is hands down the best and it won't require you to turn on the oven. It is wonderful on its own but I love scooping it over a big bowl of noodles with a quick shredding of Parmesan cheese. Mmm. I am lucky enough to live in a city where wild boar can be purchased from a butcher just a train ride away, but if you are not so fortunate, please try this recipe out with pork shoulder instead. You will not regret it.

Wild Boar Ragu

1.5-2 lb boar shoulder or roast, tied

1 TB salt

1/2 TB pepper

1/2 c. chopped carrot

1/2 c. chopped celery

1/2 c. chopped parsnip

1 TB fresh chopped thyme

3 TB cooking oil

3 TB tomato paste

32 oz. beef stock

Turn the crock pot onto the high setting to allow it to preheat.

Rub the boar shoulder all over with salt and pepper. Heat the cooking oil in a large pan over medium high heat. Once it is hot, sear the boar shoulder on all sides. Then remove the boar and set aside. Turn the heat down to low and then add the carrot, celery, parsnip and thyme. Saute until the vegetables are tender, about 5 minutes. Add the tomato paste and cook for about 2 minutes. Add the beef stock to the pan and then return the heat to medium high until it begins to boil.

Next place the boar shoulder into the crock pot. Pour the stock and vegetables over top of it. Cook until the boar meat is tender and can be shredded with a fork (about 4-5 hours on high or 7-8 hours on low). Remove the meat, remove the twine that holds it together and then shred it using two forks. Then return the meat to the broth. Serve tossed with pasta.

Lavender Champagne Cocktail

2010-12-28T18:41:00.000-05:00

I hope everyone has been having a wonderful holiday season! Unlike last year, this year I have been really feeling the holiday spirit, despite not going home for Christmas. We have been having dinners and drinks with friends, making candy, checking out the holiday decorations, and in general just taking advantage of the season. Especially by eating and drinking far too much.

Take for instance Christmas Eve and Christmas Day which Joe and I spent alone for the first time ever. Christmas Eve we had a mound of reserve prosciutto, a New Jersey English-style cheddar and a perfectly ripe and lovely epoisses from Bklyn Larder (where we happened to have lunch/do some last minute shopping with a certain brother/sister acting duo). Christmas day I pulled out the leftover cheese to eat along with roasted bone marrow while I cooked up a big, beautiful aged rib eye steak, fried potatoes and sauteed mushrooms. Decadent.

Along with the bone marrow appetizer we also enjoyed champagne cocktails made with a lavender simple syrup I had made for Thanksgiving. It is a very simple cocktail and its floral flavor is a nice way to begin a meal. It would also make the perfect addition to your New Year's Eve party this year!

Lavender Simple Syrup

1 c. water

1 1/2 c. sugar

1/3 c. baking/tea lavender

In a small saucepan heat the water and sugar over high heat. Once it begins to boil stir until the sugar dissolves. Remove from the heat and stir in the lavender. Allow to sit for 15 minutes and then strain to remove the lavender. Store in the refrigerator.

Lavender Champagne Cocktail

lavender simple syrup

sparkling white wine

angostura bitters

Place 1 TB of lavender simple syrup into a champagne flute. Fill the glass with sparkling wine. Add 2-3 drops of bitters. Stir gently and serve.

Cream of Celery Soup

2010-12-14T17:55:00.001-05:00

When I was studying abroad in Spain I lived with an amazing host family. My lovely host "mom" had a couple of other women staying there for a couple of weeks each during my semester who were also studying Spanish at the language school I was attending. One of these women was an older Englishwoman. She had recently purchased a home in the Spanish countryside and was working very hard to learn the language. Although my Spanish wasn't fluent at the time, it was definitely better than hers and I think she appreciated having someone around who could help translate back and forth during family time.

After her few weeks at the school were up, she invited us to come see her new place. We took a winding road through the mountains to the secluded paradise that was her home. It was small, but very open with a large kitchen and dining room table, plus a huge rambling garden overlooking the surrounding mountains.

She had prepared a very simple lunch for us that we ate on the patio next to the garden. I don't remember much about that meal except for the soup. I took one bite and it was a revelation. I asked what it was and she seemed surprised by my enthusiasm as she replied that it was just a simple celery soup.

At that point in my life I had never made my own soup and the idea of eating a celery soup straight instead of just adding it as an ingredient in casseroles never occurred to me. That enchanting, simple flavor has stayed with me for all of these years.

Last week as the temperatures dropped and the cravings for comforting food rose, I dug through the fridge in search of something to eat. I came across a bunch of celery that was in need of use before it went bad and the memory of that celery soup came to me. I decided to try my hand at it.

This may not be exactly like the version I had on that Spanish fall day so many years ago, but it is delicious and tastes complex despite the few ingredients. And now with this recipe I can relive that perfectly lovely day over and over again.

Celery Soup

4-5 servings

1 bunch/bag of celery

3-4 cloves garlic

1 large shallot (about 3 TB chopped)

2 TB cooking oil

1 box chicken stock (32 oz)

salt and pepper

2 t. cumin

2 t. coriander powder

1/2 c. heavy cream

3 TB flour

3 TB water

Coarsely chop the celery, garlic and shallots. Heat the oil in a large saucepan over medium heat and then add the vegetables. Saute until the celery has softened (turning down heat if the shallots or garlic begin to brown), about 10 minutes.

Add the chicken stock, a bit of salt and pepper (you will add more later to taste), the cumin and coriander powder. Bring to a boil and then simmer for about 12-15 minutes.

Remove from the heat and then puree the soup using an immersion blender. Then press the soup through a fine sieve to remove the tough bits of the celery.

Put the strained soup back into a medium saucepan and place over medium-high heat. Add the heavy cream and bring to a simmer.

Mix together the flour and water in small bowl and then whisk this into the soup. Stir until the soup has thickened. Salt and pepper to taste.

Cooking Together

2010-12-10T15:49:00.000-05:00

I'm a bit of a control freak in all areas of my life. As class president in high school I had a very difficult time allowing anyone else to help in planning prom or any other events. I just felt like it wouldn't get done correctly if I didn't do it myself. This is not a healthy way of thinking.

I've tried to be better. Really. But in the kitchen I have a very hard time letting go of that control. Often times it's because I'm trying something new so I don't really know what needs to happen next or how much of something to add until it is time to do so. There is also that peace and rhythm that I fall into while cooking and since my kitchen is so small having someone else there breaks that up a little. However! There is something so great about cooking with other people. Bouncing ideas off of one another, getting advice or another opinion when something isn't going well, having extra hands to be able to do many things at once. Plus the conversation and the bonding that is inevitable while working side by side. It is something that, despite my controlling ways, I have come to love.

My friend Alicja and I go through bottles of wine and (what seems to be) barrels of hummus and rice crackers while preparing food. A college friend, Mary, and I are preparing to get together for a day of Christmas candy making to make up for being away from our families for the holidays. And cooking side by side with my husband always makes it feel like an extra special evening.

The other night we didn't exactly cook together, but after dinner we did take the time to sit around on our couch and decorate some sugar cookies. (I'm going to be perfectly honest and admit that I got the store-bought cookie dough and frosting. To my defense I've had a cold and was having a super lazy day) We are not particularly gifted in the art of cookie decorating (although I'm particularly proud of Joe's line drawing tribute to John Lennon). However, it was a lovely evening spent doing something other that just watching TV.

I urge you to keep dinner from being a chore by getting in the kitchen with someone you love. Catch up while chopping, searing, or prepping side-by-side and then sit down to enjoy your efforts and keep the conversation going. I guarantee the meal (and the company) will be extra delicious.

Coming Back?

2010-12-08T19:44:00.000-05:00

Over and over again I seem to leave huge gaps between posts and then rush back promising to be better. This time I had my longest lag yet. I spent a lot of time thinking about if I even wanted to keep this thing going. But I started to miss it. So, we will plow forward, hoping to post more often, but making no promises this time around.

What have I been up to in my absence?
Catering a fundraiser for The Trinity Project with my friend, Alicja:

Taking a lovely trip upstate to hang with my friend Kelly, and visit the "Parliament of Reality" plus Woodstock:

Planning and attending my 10 year high school reunion and heading back to Kansas for it and again for a wedding. Plus, eating at the best snow-cone stand ever, Fresher than Fresh Snow Cones in Kansas City:

Training for and running my second NYC Marathon:

Preparing Thanksgiving for some friends (look how pretty that bird is! but ignore the messy kitchen.):

Enjoyed one of my favorite places in the city, Tom's Diner:

Seeing some amazing theatre (The Red Shoes. One of the greatest things I've seen in a long, long time).

And last night I made some fondue and decorated the tree with Joe:

A Cook's Reflections

2010-04-22T19:16:00.001-04:00

As I step into the kitchen a sense of calm overcomes me. I am in my element--where I feel like I belong. Why is it something I love instead of just being a mundane, necessary task or something that feels like work?

First, I think there is something immensely gratifying about presenting others with something you have created with your own hands--whether that be art or food. Putting in the time and love into a dish that has your touch on it that will nourish (hopefully both the stomach and the soul). It's a gift that you can experience together sharing a sensory experience in tandem as you eat. Friendships are stronger when allowed to grow through communal cooking and/or dining.

There is also the joy of constantly learning something new, growing in culinary knowledge and ability. From knowing a recipe by heart and preparing the dish by feel and memory to the awareness that you can try a new recipe without fear. The thrill that comes from trying something exceptionally difficult or uncharted and the true pride when it turns out perfectly. The understanding and growth that comes when a dish turns out wrong.

Finally there is the comfort of feeding myself. Having a craving for something and being able to conjure that whole finished dish out of individual elements. Knowing I do not have to rely on prepared foods or chefs to feed me what I want or to feed me well. The gratification that comes when sitting down to a meal for one prepared just for me by me, for no special occasion.

Whatever the meal is, and whoever I am enjoying it with, as I sit down along with the smells of the food wafting around me and the first bite passing my lips I begin to look forward to my next journey to the kitchen and what it will bring.

What keeps you going back to the kitchen?

Apple Smoked Scallops

2010-04-15T17:54:00.000-04:00

Sometimes not having a clue what to make for dinner can turn in happy results. Yesterday I went by the grocery store after my run to pick up something to make for supper but had no clue what I would be making. I decided the seafood was looking pretty good and so picked up some scallops. As I was waiting for the fishmonger, I noticed that they had different types of wood chips for sale in front of the fish counter. Hmm. Smoked scallops? Could I pull it off inside my kitchen? Why not try it out?

I decided to take advantage of the broiler pan that I have (that hasn't ever actually left the broiler of my oven). I pulled it out and washed it off, then laid the scallops in a single layer on the top slotted piece. I placed soaked applewood chips in the bottom, topped it off with aluminum foil to keep the smoke inside without getting out and placed it on the burners on my stove top. I have to say it worked pretty darn well. The scallops ended up with a lovely smoky flavor and were still wonderfully tender.And my house still smells like smoky scallops today (although is this a good thing or a bad thing? Everytime I walk in the door I am craving more...). I think I'll be using this method for a few different types of fish (oysters?, shrimp?, fish fillets?), but I doubt it would work too well for anything that needs hours of slow-smoking time like beef or pork.

I made a simple sauce of apple cider and oregano to drizzle over and add to the slightly sweet notes already present in the scallops and served them alongside bacon-sauteed ramps and teeny-tiny roasted patty pan squash. A pretty nice homage to spring if you ask me.

Apple Smoked Scallops with Cider Glaze

serves 2

1 lb. diver scallops, cleaned

2 c. applewood chips

salt and pepper

1 c. apple cider

1 t. dried oregano

1 TB butter

Place the applewood chips in a large bowl and cover with water. Allow to sit for at least one hour.

Bring the scallops out of the fridge about 15 minutes before cooking.

Drain the wood chips and place them into the base of a broiler pan. Grease the top piece of a broiler pan and lay out the scallops on the top. Sprinkle generously with salt and pepper. Place the top back onto the bottom of the broiler pan and then cover tightly with aluminum foil, leaving some space above the top of the scallops and the aluminum foil (try to make sure the smoke will stay inside the foil and not escape through any holes). Place the broiler pan over two burners on a gas stove and turn them both on to medium high heat. Cook the scallops until cooked through but not too tough, about 20 minutes (probably closer to 25 minutes for large scallops and 15 minutes for small ones).

While the scallops are smoking prepare the cider sauce. Heat the apple cider in a small saucepan over medium-high heat. Bring to a simmer and continue to cook until it has reduced by half. Stir in the oregano and some salt and pepper, then stir in the butter until it is melted. Serve the sauce drizzled over top of the smoked scallops.

Fennel Pollen Rubbed Pork Chops

2010-03-29T14:53:00.002-04:00

When I first began to create my own recipes I was so overwhelmed. I really didn't know what I was doing 90% of the time, hadn't had enough practice in the kitchen and I felt the need to really mix, match and add seasonings and flavors to whatever I was cooking. It took a while to learn that usually the best meals are those that are the most straight-forward, simple, and feature ingredients that are of high quality (which doesn't mean the most expensive--just those that are grown/raised/prepared with care). These lovely pork chops are just the thing.

I purchased the pork chops at the greenmarket from Flying Pigs Farm, which I've mentioned before. Seriously, their pork chops are one of the greatest things I've ever eaten. Melt-in-your-mouth tender, full of porky flavor, there is no need for fuss with these babies. They are just sprinkled with fennel pollen, salt and pepper and seared. That's it. They were served alongside Diner's Potatoes, recipe found on The Wednesday Chef blog (isn't her blog just lovely?).

The fennel pollen came from my new favorite store on the planet: Bklyn Larder. I could spend my monthly salary here without blinking and not feel bad about it. Along with the fennel pollen this trip I also bought some of their fruity extra virgin olive oil (which they dole out in refillable bottles that you can bring back with you when you are ready for more), some crusty bread and rabbit rillettes (I'm melting in my chair just remembering how good these were). They sell cheeses, imported and house cured meats, homemade gelato and pickles, and a few different dry goods. It's the kind of place I'd love to open myself one day...

Fennel Pollen Rubbed Pork Chops

2 servings

2 thick cut pork chops (mine were around 1.4 lbs. for both, bone-in)

2 t. fennel pollen

1 1/2 t. salt

1/2 t. pepper

olive oil

Remove the pork chops from the fridge about an hour before cooking to bring to around room temperature.

Heat a large, thick skillet over medium-high heat. Grease lightly with olive oil.

Sprinkle the pork chops all over with fennel pollen, salt and pepper. Once the pan is almost smoking, sear the pork chops, about 3 minutes on each side, until they are cooked between medium rare and medium. Remove from the pan and allow to sit for about 10 minutes before serving.

Broccoli Rabe Pizza

2010-03-25T19:46:00.000-04:00

I love this time of year. Those beautiful, sunny, warm days that seem to wash away the gloom of the winter. And the promise of lovely fruits and vegetables that will soon be making an appearance at the markets. Joe and I love to spend nice days just walking--exploring different parts of the city. Last week we had one of those gorgeous days where we spent hours and hours wandering around the park and our neighborhood. Afterwards we were hungry, but craving something healthy and not too heavy.

Broccoli rabe pizzas with lemon-y ricotta and mushrooms were the answer. Refreshing, delicious, and oh, so simple, they are a perfect transition to the warmer weather as we are still waiting for spring veggies.

Broccoli Rabe Pizza

3 servings

8 oz. ricotta cheese

zest of 1 lemon

1-1 1/2 t. fresh rosemary, chopped

1/2 t. salt

1/4 t. pepper

1 large bundle broccoli rabe, tough stems trimmed, roughly chopped

3 TB butter

2 TB olive oil

salt and pepper

3 cloves of garlic, finely chopped

1/4 lb. of mushrooms, sliced

3-7" flatbread pitas

1/2 c. grated Parmesan cheese

Place a pizza stone in the oven and preheat to 450 degrees for 30 minutes.

In a small bowl mix together the ricotta cheese, rosemary, salt and pepper.

Heat the butter and olive oil in a skillet over medium-high heat. Add the broccoli rabe and saute until almost tender, about 4-5 minutes. Add the garlic and saute for another minute or two. Remove from the heat and season with salt and pepper.

Spread 1/3 of the ricotta mixture on each of the flatbreads. Top each with 1/3 of the broccoli rabe, 1/3 of the mushrooms and a sprinkle of Parmesan cheese.

Place the flatbread pizzas onto the preheated pizza stone and bake until the cheese is gooey and the crust is crispy and browned, about 5-8 minutes.

Ceviche on the Beach

2010-02-25T12:07:00.000-05:00

Last month Joe and I took a trip to Yelapa, Mexico for my best friend's wedding. Yelapa is at the southern end of Banderas Bay, a boatride away from Puerto Vallarta. And it is one of the most beautiful places on the planet.

Yelapa is a small town. There are no regular roads because there are no cars (you have to take a boat to get there). There are, however, mules, horses and a few four-wheelers. There's also incredibly friendly people and seriously some of the best food I've had in a long time. I'm especially fond of Tacos y Mas (even though the Mas is pretty darn good, eat the tacos. Never had any better. Oh, and the margaritas are huge and fabulous.) and El Manguito, which is a bit of a trek from the center of town but completely worth it. At one meal here we had venison that was hunted that morning out in the surrounding jungle. The local "moonshine" called racilla is strong, but smoky and great when sipped alongside some uber-fresh guacamole and seafood. And for dessert (or breakfast...) find The Pie Lady walking up and down the beach selling slices of pie from tuperware on top of her head. I'm especially partial to the coconut.

If you want to go to Mexico and lay on the beach but also experience some true culture and Mexican life, stay away from Puerto Vallarta and its all-inclusive resorts and head instead to Yelapa. My friend even has some beautiful rooms you can rent :) : MiraMar Condos. I know I can't wait to go back.

One of the highlights of the trip was our trip out to Marietta Islands. These islands are not inhabited by humans and are a wildlife sanctuary where you can see the Blue Footed Booby, crabs, eels (ew.) and more. After the hour long boat ride there (along with whale sightings) we pulled up onto the beach and swam, relaxed and played in the sand as our guides prepared an incredibly fresh ceviche. It was crisp with cucumbers, tomatoes, onions, peppers and tuna. One of the guides had gone out that morning and caught the fish they were using. It was delicious, and you can't really get a better setting for eating ceviche and guac than a gorgeous beach filled with only your friends.

Whole Roasted Branzino

2010-02-19T15:11:00.001-05:00

I always have had a fear of cooking seafood. I don't really know why. Maybe growing up so far from the ocean and never having it fresh made it seem difficult and scary. But it is seriously one of the easiest things to do, it looks impressive when you do it, and it is hard to make it taste bad unless you overcook it.

I had it in my head that I was ready to cook a whole fish. I got out of bed early one morning after a late night at work and walked to the greenmarket in temps that felt around 0 degrees to pick something up from the regular fishmonger. Who wasn't there. I was sad (and freezing) but still determined to cook a whole fish so decided this time around I'd go to a local market that carries really fresh, nice looking seafood and give it a go. They had a beautiful branzino (sea bass) that was just over 1 pound, perfect for a nice entree for Joe and I. I took it home and within half an hour had the dish ready to go. Simple and fast. And yummy. I can't wait for the fishmonger to come back to the market so I can try this again, maybe with some different stuffings and different fish.

Whole Roasted Branzino

2 servings

3 TB olive oil, divided

1 1-1 1/2 lb. whole branzino, cleaned and scaled

salt

fresh ground pepper

3-4 thin slices of lemon

3 sprigs rosemary

3 sprigs thyme

3 cloves garlic, lightly crushed

Preheat the oven to 450 degrees. Heat a large skillet over high heat with 1 TB of the olive oil. Prepare a sheet pan by topping with a sheet of parchment paper. Rub the branzino all over, inside and out, with the remaining olive oil. Then sprinkle generously inside and out with salt and pepper. Stuff the inside of the branzino with the lemon, rosemary, thyme and garlic cloves.

Once the skillet is hot but the oil is not quite smoking, sear the branzino on both sides, about 2 minutes per side. Carefully transfer the fish to the prepared sheet pan and place in the preheated oven. Roast until the fish is cooked through and the flesh is flaky, about 10 minutes. Fillet the fish and serve half to each person, or serve the fish whole at the table and pick it apart together.

Optional: Serve lemon wedges alongside to squeeze over top of the finished fish. Or drizzle the fish fillets with high quality extra virgin olive oil.

Tomato Soup and Gruyere Grilled Cheese

2010-02-10T13:53:00.000-05:00

It is a-snowin' out there. Even though it is coming down fairly hard we have been pretty lucky here in Brooklyn and haven't been hit as bad as many other places along the East Coast lately. Regardless, I still just want to curl up inside the apartment with comforting, warming food. Of which I believe the ultimate is creamy tomato soup and grilled cheese sandwiches.

The great thing about this tomato soup recipe is that it uses many things that you probably keep on hand in your pantry/fridge. Which means no unnecessary trips out int the blustery weather for extra ingredients. It is also very easy to substitute or change around the ingredients depending on what you have. As for the grilled cheese, it isn't anything complicated but it is made special with cave aged gruyere (which has a wonderful deep flavor that holds up well to the tomato soup) and crusty, but soft, Pugliese bread. The loaf I bought (from Bklyn Larder, my new favorite specialty food store in my neighborhood) was baked at Grandaisy Bakery. They make damn fine bread, maybe some of my favorite I've had in the city. And this particular loaf becomes perfectly crunchy and flavorful when cooked in a good quantity of butter in a skillet.

As the snow continues to fall whip up a batch of this soup and sandwiches, curl up on the couch with some good wine and good company, and stay warm!

Tomato Soup

5 servings

1 carrot

2 stalks celery

1/2 onion

3 cloves garlic

2 t. fresh thyme

3 TB olive oil

1 can (28oz.) San Marzano tomatoes

1 can (14.5 oz) vegetable stock

1 t. salt

1/2 t. pepper

3 TB butter

1/4 c. cream

Finely chop the carrots, celery, onion and garlic into uniform pieces. Coarsely chop the thyme. In a dutch oven or soup pot heat the olive oil over medium heat. Once hot add the carrots, celery, onion, garlic and thyme to the pan. Turn down the heat to medium-low and cook until the vegetables are tender, about 10 minutes. Add the can of tomatoes. Bring to a simmer and allow to cook for another 10-15 minutes. Stir in the vegetable broth, cook for another 5 minutes, and then remove the pot from heat. Use an immersion blender to puree all of the tomatoes and vegetables. Once the soup is smooth, return to the stovetop over medium-low heat. Stir in salt and pepper, butter and cream. Taste to check seasoning and adjust as necessary. Serve once soup is heated through.

Gruyere Grilled Cheese

4 sandwiches

1/3 lb. cave-aged gruyere cheese

8 slices (3/4" thick) of Pugliese Bread or country bread

4 TB butter

Grate the gruyere cheese. Divide the cheese onto 4 slices of the bread and top with remaining 4 slices. Heat a large skillet over medium heat with 2 TB of butter. Once the butter has melted place the sandwiches on the skillet and cook until toasted on one side, about 3-4 minutes. Remove the sandwiches to a plate. Add the remaining 2 TB butter to the skillet and allow to melt. Return the sandwiches to the skillet, non-toasted sides down. Toast this side of the sandwich, again about 3-4 minutes. Remove from the skillet and serve immediately.

Tried and True

2010-02-04T16:51:00.000-05:00

As much as I enjoy creating my own recipes or only using others' recipes as jumping-off points when I cook sometimes there is nothing so nice as having a recipe that is already there in front of you to use. Especially one you know works. It takes away any guesswork and any stress that may come from off-the-cuff cooking. I want to share a few recipes that I have found around the web lately that I love and will be returning to again and again.

From Serious Eats: Quick Poached Asian Pears

From Baked Perfection: S'more Cookie Bars

From Vanilla Sugar (and maybe one of my favorite things I've eaten this winter): Mushroom Bisque with Crispy Shallots

From Saveur: Sauteed Ramps and Bacon

From Jaime Oliver via The Kitchn: Milk Braised Chicken

From Furey and the Feast (seriously, wow): Gorgonzola and Leek Creme Brulee

From Giada de Laurentiis: Chicken Piccata

Fiery Hot Chocolate Mix

2010-01-27T15:57:00.000-05:00

Code Blue! Code Blue! Someone bring the crash cart! I need some help resuscitating this blog--Good lord it's been a while since I've posted!

And I do realize that the season of giving has passed so those readers still around may not have need for hostess gifts or homemade treats anymore at this time of year, but it is still cold out there. A perfect reason to keep some darn fine hot chocolate mix around if there ever was one. I especially love this mix because it mixes in real (Valrhona) chocolate and has nice heat thanks to the cayenne, but if you don't like it hot, cut it out or cut it down. Then mix up a couple of mugs, hand one to your honey and curl up on the couch because winter shows no signs of letting up just yet. And it couldn't hurt to tip in a little peppermint schnapps to the mix--I'm generally anti-schnapps, but let go of my beliefs in the case of a minty-chocolatey winter drink.

Fiery Hot Chocolate

1 c. quality cocoa

1/2 lb 70% Valrhona Chocolate

3/4 c. sugar

1 1/2 t. cinnamon

1/4-1/2 t. cayenne powder

1/2 t. salt

Chop the chocolate into chunks and then place in a food processor and pulse until it becomes small, chip size pieces. Mix together the chocolate chunks, cocoa, sugar, cinnamon, cayenne and salt. Store in an airtight container.

To serve: Bring 1 c. milk to a simmer. Mix in 1/4 c. mix and whisk until well comined and chocolate is melted. Serve immediately.

"Cleaving"

2009-12-03T17:40:00.000-05:00

A few years ago, when I picked up Julie Powell's "Julie and Julia", I was shaken a bit to the core. I thoroughly enjoyed the journey of the book and put it down feeling inspired. It planted a tiny seed in my brain that is, in part at least, responsible for my transformation and for my current career path through life. Yes, it's just a book, but something in Julie Powell's words spoke to me in a way that was necessary at that point in time. So you can imagine how excited I was when her newest book, Cleaving, hit bookshelves.

In Cleaving Julie is once again on a culinary mission, albeit a slightly different one than her previously impossible task of cooking through the massive tome of MTAOFC. This time around she has set out to understand the ins and outs of an art that had all but disappeared, but luckily for her (and for all of us, really) seems to be slowly eeking back into existence: butchery.

Again Julie Powell had me laughing out loud--her candor and honesty can be shocking but is definitely funny. But there are also moments that she seems to punch you in the gut and take the wind out of you with her words. However, a lot of times I felt the story to be choppy and a little hard to follow. Some of the metaphors were so weak they had me literally rolling my eyes in frustration. The way the story unfolded frustrated me, but it does seem like that is just exactly the way Julie P. would tell the story to you in person--tumbling out in bursts until the end. I don't want to give too much away, but I think it is no secret that a large part of this book is about her struggles within her marriage. As much as I realize that this is the way real life is, part of me took this really personally and it made me sad (why I take such personal offense to strangers' love lives breaking down is a mystery--rather ridiculous, I admit, but there you go...). I think there's that small part in a lot of us that just wants real life to be a little closer to a fairy tale and it never really is.

Overall, though, I enjoyed reading as Julie learned and grew in this new world for her. I also love the recipes interspersed throughout the book--I feel like more memoirs (even ones not about food) should have recipes included. They give me a better understanding of a person and a memory that the author is trying to convey. These also made me ready to run out to my nearest butcher and order enough meat for every meal for the next couple of weeks--no vegetables or starches necessary. I've spent the time since finishing the book envious of all those cuts of meat Julie went home with. I've also once again stepped back to review where I am along my personal path. I feel pretty damn good about where I am these days. I'm not sure what exactly it is about Julie Powell's words that brings that out in me but I'm appreciative of it just the same.
(And yes, you are allowed to leave me comments telling me how corny that all sounds.)

Rainy Day Beef and Mushroom Stew

2009-12-02T08:59:00.000-05:00

Sometimes I love when it rains on my day off.

I know I am probably in the minority there, but the rain is the perfect excuse for a lazy day. If it is nice outside, I feel like I should be out taking advantage of it. But on a rainy day I can curl up under a blanket with Joe on the couch with a drink in hand while something slowly simmers away in the oven. Something hearty and filling. Like this beef and mushroom stew.

One of the great things about this dish is that it is completely versatile. If you don't have an ingredient you can usually leave it out or substitute it with something else. You can also toss in anything extra that you may be craving that day. This particular version is especially rich thanks to the dried mushrooms: you soak them in water and add them to the vegetables and then use the soaking water as part of the stock. And the couple of cups of red wine in the base don't hurt, either.

So the next time the weather isn't so hot on your day off, look at it as a blessing. Put on a pot of this stew and curl up with a ~~glass~~ bottle of wine and someone you love, and relax.

Beef and Mushroom Stew

1/2 c. dried chanterelles

3/4 c. hot water

1 lb. beef chuck, cut into 1 1/2" cubes

flour

salt and pepper

4 TB olive oil, divided

3 carrots, peeled and chopped

3 stalks of celery, chopped

1/2 an onion, chopped

3 cloves garlic, sliced

2 TB fresh herbs, such as rosemary and thyme

2 c. red wine

1 c. beef stock

3 TB tomato sauce (or 1 TB tomato paste)

1 bay leaf

1 parmesan rind*

Remove the beef from the fridge and allow to sit at room temperature for 30 minutes.

Place the dried chanterelles into a bowl and pour the hot water over them and allow to soak for 30 minutes while chopping and preparing the remaining ingredients. Once ready to use, drain the mushrooms, reserving the liquid.

Preheat oven to 300 degrees.

Toss the beef cubes with flour to coat. Heat 2 TB olive oil in a dutch oven over medium-high heat. Sear the beef on all sides, working in batches so as to not overcrowd the pan and then remove to a plate.

Add remaining oil to pan and toss in carrots, celery, onion, garlic and herbs. Allow to cook until they become tender, about 6 minutes. Add the drainied mushrooms and cook another 2 minutes. Add red wine, beef stock, tomato sauce and reserved mushroom soaking liquid to the pan and bring to a boil. Stir in the bay leaf and parmesan rind, cover and transfer to the oven. Cook until the meat is tender, about 2-2 1/2 hours, checking and stirring the stew after about 1 1/2 hours.

Remove the stew from the oven, remove the bay leaf and parmesan rind and serve. Especially good served over egg noodles, mashed potatoes or sopped up with crusty bread.

*When you have a good hunk of Parmesan cheese and you get down to the rind where you can't grate it anymore, hang on to this piece. It can be thrown into stocks and soups to add extra flavor and depth. Remove it at the end of cooking--it will look like a soggy sponge, so not pretty, but the flavor is worth it!

Celeriac Soup with Scallops

2009-11-12T17:57:00.000-05:00

I miss blogging.
Honestly though, the break has been nice. Being able to just make dinner and not have to worry about writing down every ingredient's measurements and not worrying about trying to take photos. Just cooking, pouring a glass of wine and sitting down to savor the meal with my husband. I've enjoyed it.

It's also been great to step back and take a look at what I'm doing here on the blog. Is it something that I want to continue with? What purpose does it serve? Does anyone even read it? (and even if they don't, do I care?)

I haven't come to any grand conclusions but I know that this blog serves a purpose, even if it is just for me. It makes me put thought into what I'm cooking and inspires me to try new things. And by putting down recipes I have a record for when I want to try them again, which I love. In the past I would just try to remember and guess what went into my recipes and the results weren't always stellar! And, perhaps, someone else out there will find something useful among the mess. Really, isn't the best part of cooking and food is how it can bring people together? The joy of sharing it with one another? Learning from one another? So I will plod on. The posts may stay few and far between for a bit, but I will continue to return because food and its community are my passion.

This celeriac soup is basic and straightforward yet completely satisfying. It reminds one that with great ingredients, simplicity in cooking is rewarded. Joe and I had this dish at Eleven Madison Park for our anniversary dinner and it was so beautiful there that I had to try to recreate it at home. It may not have lived up quite to the restaurant's standards, but was delicious nonetheless. The addition of scallops is unnecessary, but lends a luxurious touch and makes the dish hearty enough to be an entree. Next time I prepare this I will add sauteed shallots and garlic for extra flavor, but for a simpler approach it is not necessary.

Celeriac Soup with Scallops

(serves 5-6)

3 small bulbs celeriac, peeled and chopped

2-3 c. chicken stock

1-2 c. water

salt and pepper

1 t. celery salt

1 t. season salt

1 c. heavy cream

2 TB butter

Extra Virgin Olive Oil, for drizzling

6 large diver scallops, cooked

2 TB Olive oil

Place the celeriac, stock, and water in a large pot. You want enough liquid to cover the celeriac. Bring to a boil and simmer until celeriac is tender, about 25-30 minutes. Remove from heat. Push the celeriac through a ricer back into the stock and water or use an immersion blender to blend all of the ingredients together. If the soup is very thick, add water to bring to consistency of your liking (remembering that you will be adding cream as well). Add celery salt, season salt, and pepper. Return the pot to the stove and bring to a simmer. Stir in the heavy cream. Taste, and add more salt and pepper if necessary. Stir in the butter and serve over the cooked scallops with a drizzle of extra virgin olive oil.

What I ate today...(and Baked Clams)

2009-10-14T20:05:00.000-04:00

...at the internship:

Peanut butter cookies
6 different types of cheese
Meat Pies
Potica
Homemade Oreos
(plus some snacks I brought from home)
I also brought home some Indian seasoning packets, Cajun seasoning, hickory oil, and a garlic grating plate.

How I'm still hungry now, I'll never guess. This new job rocks. I am, however, going to turn into a rolly-polly. I always feel like I'm going to miss out if I don't try one of the samples/test kitchen trials that come in. I better learn some self-restraint.

Last night I made the most amazing baked clams. So good, in fact, that Joe and I decided we wanted to eat them every day for the next two weeks. There are no photos because I'm lazy, but I guarantee you that you will love these (and they are pretty when they are all toasted up!). Please, please use fresh breadcrumbs! I know that I have always ignored this note myself, but I promise it makes a huge difference in the flavor of these guys.

Baked Clams

3 dozen clams

1 1/2 c. FRESH breadcrumbs

1/4 c. chopped parsley

3 cloves garlic, minced

1/2 c. finely grated Parmesan cheese

1/2 t. salt

1/2 t. pepper

6 TB butter

Preheat the oven to 350 degrees.

Clean the clams thoroughly. Open the clams and leave the meat on one shell, discarding the other. (NOTE: It is difficult to open the clams this way. If you prefer, steam them just until they open--no longer--and then discard the top shell. Cook the clams as little as possible when doing this because they get another chance to cook in the oven).

Mix together the breadcrumbs, parsley, garlic, salt, pepper and Parmesan. Melt the butter and stir into the breadcrumb mixture, it should just be barely damp. Top each clam with about a teaspoon or two of the breadcrumb mixture and press into the clam shell. Place in a baking dish and continue with each clam.

Bake the clams for about 5 minutes, then turn on the broil and cook until the breadcrumb mixture begins to darken and brown. Serve immediately.

Where Have I Been?

2009-09-24T11:15:00.000-04:00

It has been a while. I don't think I've ever gone this long without updating my blog. So what gives? A few things have kept me away:

1. At the beginning of August a friend and I planned a 6 course, 3 cocktail brunch for 25 people. We were so busy planning and preparing and I was waiting until it was all said and done to post about it (that post is still forthcoming--it was too much fun for me to pass over even though it happened a month and a half ago).

2. Lots of visitors to our fair city. Been hanging out with friends as they passed through and often they are staying with us so that took first priority.

3. I am training for the NYC Marathon that is fast approaching and training takes a lot of time.

4. Last, but certainly not least, I started a new internship at a magazine you may recognize. I'm still waiting tables as well, but I get to go in three days a week and do some work for the website, read food blogs, research food and smell the amazing scents coming out of the test kitchen (and sometimes even get to eat some of those products that are being prepared). Awesome. It's been a remarkable experience and I'm hoping that I can keep traveling down this career path because I love it.

So I will be back. I miss my blog and I miss sharing the recipes I come up with. It just may take a little more time to settle in to this busy schedule before I can find the time for photographing and writing out posts again. And so you know, I still am reading your blogs (it's part of my job! Really!) but I haven't had the time to comment, so don't think I've left you behind. :) I'll see you again soon. Don't forget me while I'm gone!