South Bronx Foodie

ChiliFest 2009

2009-03-07T19:11:00.005-05:00

Thank you everyone who came to our First Annual Chili Fest! Sorry the post is two weeks late; thanks for your patience. Chili Fest was a raging success. We had six chilis - three vegetarian and three meat - plus cornbread, desserts, beer, and wine. The thirty or so people we packed into our tiny apartment voted on a veggie and meat chili winner, but everyone agreed every dish was delicious.

Here's the insane chili paste I made with a combo of hot hot dried and fresh peppers. My fingers were burning for days.

All the accoutrements: chili paste, chopped hot peppers, red and green sweet peppers, avacado, sour cream, cheese, lime, and adobo.

Peter's Team ATM killer Lucha Libre meat chili.

Some of the veggie chilis (including a family recipe and Keegan's winning chili).

My meat chili - secret ingredients included dark beer and chocolate.

And don't forget the desserts! Lindsay made heavenly mini chocolate cupcakes with peanut butter icing.
And Vicky made the best carrot cake with cream cheese frosting I've ever eaten. This picture does not do it justice.

Excuse the poor and missing pictures - I was so busy eating, I practically forgot to document the night! Again, thanks everyone for coming; this will definitely be an annual event. I heard lots of discussion about possible future food-centered activities. Can't wait. Bake-off, anyone?

Highlights from the Past Few Weeks

2009-03-07T18:28:00.003-05:00

Since I'm so behind, rather than bore everyone with whole posts about every meal I've made in the past few weeks, here are the highlights!

I love rice and beans. They're cheap, healthy, and packed with goodness. And, there are plenty of ways to dress them up. Rather than go my normal Mexican route here, I added some Indian spices for an almost Biryani rice and beans. Cook jasmine rice. Cook onions and garlic with your favorite selection of beans and add spices like curry powder, cumin, chili powder, etc. I also added mixed raisins and almonds, and had mango chutney on the side. Delish.

I barely even remember what I put in this salad. There was lettuce, grilled chicken, roasted beets, candied pecans, and parmesan cheese. And maybe pears. It had a lot going on, but tasted great.

Our favorite Italian restaurant, Sapore, is long gone, but I often miss their simply done pasta dishes. Here I tried to recreate one by making a spinach pesto and mixing it with ricotta.

A few years ago Evan and I took a cooking class at the Institute of Culinary Education. It was awesome, and one of the recipes that I was surprised to love and use often was for bread pudding. It's an incredible use for slightly stale bread - it turns it into a delectable dessert!

Almond Bread Pudding with Warm Bourbon Sauce
Adapted from ICE

Ingredients
Bread Pudding:
2 eggs 3/4 cup sugar
3 cups milk
1 cup heavy cream
1/2 cup (1 stick) butter, melted
2 teaspoons vanilla extract
1 teaspoon almond extract (I didn't have so just used extra tsp vanilla)
1/2 cup currants (I left this out)
1/2 cup slivered almonds, toasted
1 teaspoon freshly grated nutmeg
8 ounces stale French bread, sliced 1/2 inch thick (any loaf of bread will work, I used a baguette)

Warm Bourbon Sauce:
1 cup sugar
1/4 cup (1/2 stick) butter
3 tablespoons half and half
1 egg yolk
1/4 cup bourbon

Method
For the Bread Pudding:
In a bowl combine the eggs, sugar, milk, cream, butter, vanilla and almond extracts, currants, almonds, and nutmeg. Whisk to blend well. Put the bread slices in a large bowl and pour the egg mixture on top. Let stand, turning the bread as necessary, until the bread is soft and saturated with the custard mixture, about 30 minutes. Arrange the bread slices in 2 layers (I only did 1 layer) in a lightly greased 8-inch square or round baking dish and pour any unabsorbed custard mixture over the top of the bread. Cover and refrigerate for at least 1 hour, up to 2 hours. Preheat the oven to 350F. Bake the bread pudding until the custard is set and the top is lightly browned, about 45 minutes to 1 hour.

For the Warm Bourbon Sauce:
Combine the sugar, butter, and half and half in a medium saucepan over lw heat and cook, stirring frequently, until the sugar dissolves. Remove from the heat. In a smal bowl, stir 1/4 cup of the hot sauce with the egg yolk until well blended (this tempers the egg so you don't scramble it). Pour the mixture back in the pan with the remaining sauce, stirring constantly over medium-low heat. Remove from heat. Cool for about 5 minutes then stir in the bourbon to taste.

To Serve:
Place a piece of bread pudding on a plate and drizzle with the warm bourbon sauce. Whipped cream would be a nice substitute or addition as well.

Brie, Kale, and Mushroom Omelet

2009-03-07T13:21:00.002-05:00

As has been the pattern lately, I haven't had time to post entries in a timely manner. But better late than never! I made this omelet quite a few Sunday ago at this point, but it was super tasty and worth mentioning.

Saute the kale (I used lacinato) and mushrooms until wilted (don't overcook).

Beat 4 to 5 eggs together and pour into a nonstick skillet over medium-low heat. Once the eggs start to cook put the brie, followed by the cooked vegetables, over half of the eggs.

When the eggs are set, flip half over the vegetables.

Cook for another few minutes until the middle is set. Cut in half and serve on a plate with the remaining sauteed vegetables.

Recipes to Rival: Fresh Ricotta

2009-03-01T14:12:00.004-05:00

This month's Recipes to Rival Challenge was brought to us by laurendc of I'll eat you. The challenge: to make fresh ricotta, and then to make something delicious with that fresh ricotta! A recent Bon Appetit featured homemade ricotta and I was meaning to try it - this presented the perfect opportunity. And you know what - it's so easy! This is definitely something I'll be doing from now on. I made half the recipe provided and it tok about an hour, but with very little labor.

INGREDIENTS:
1/2 gallon milk
1 pint buttermilk

METHOD:
Place buttermilk and milk in a pot, heat on med-low heat until it reaches 185 degrees.

It will begin to separate into curds and whey. Be sure to stir occasionally to make sure no curds stick to the bottom and burn. You will see that as the temperature approaches 185, the whey becomes clearer as the curds coagulate more.

Pour the curds into a cheesecloth lined collander. Tie the ends of the chesecloth together and hang for 10-15 minutes. I was out of cheesecloth so transferred curds from pot to a paper towel-lined colander. Allow to strain for about 15 minutes. Remove from the cheesecloth and place in an airtight container.

Some tips:

You can use milk that has been pasteurized, but not ultra-pasteurized. Ultra pasteurization heats the milk too much, and de natures the proteins that form curds. You will not get cheese from ultra pasteurized milk. Sorry.

Make sure your pots and other equiptment are very clean before starting

You can make any amount as long as you stick to a 4 parts milk to 1 part buttermilk ratio.

To use my ricotta I made one of my favorite, yet most simple ricotta dishes - a crostini with ricotta and honey. Simply toast some bread and spoon on ricotta and honey. Fresh and delicious.

Daring Bakers February Challenge: Flourless Chocolate Cake

2009-03-01T13:53:00.004-05:00

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This month's Daring Bakers Challenge was a flourless chocolate cake. It was far easier than any chocolate cake recipe I have made, and resulted in a rich, decadent dessert. I baked mine in ramekins, which produced perfectly portioned mini chocolate cakes. I brought them to a dinner party last night along with fresh whipped cream and strawberries.

Chocolate Valentino
Preparation Time: 20 minutes

INGREDIENTS:
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped (I used 10 ounces bittersweet and 6 ounces semisweet - delicious!)
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs

METHOD:
1. Put the chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. (I melted the chocolate and butter separately in the microwave and mixed them together. Worked perfectly).
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold. Serve with fresh whipped cream and strawberries, or your favorite ice cream. Shown here is mocha ice cream.

Baked Ziti and Blackened Black Fish

2009-02-08T11:47:00.004-05:00

By a fluke of scheduling I didn't have to work Thursday night so I got to cook! Evan had a yen for baked ziti and I was glad to oblige. Keegan and George came over as well, and Keegan brought some black fish, which is a local grouper. When Evan and I were coming home from our honeymoon in Barbados over the summer, we had a layover in Jamaica and we purchased a bunch of spices in the airport. One such spice, pictured below, Keegan won in a poker game. He decided to finally use it (one of the first ingredients, by the way, is MSG).

Keegan had two large fiillets and coated the fish in the cock flavored seasoning.

Then he cooked the fish in a little olive oil until it was blackened on the outside. There were even a few flame-ups...

As our first course, we each had a piece of blackened black fish with a salad. The fish was tender and delicious. The seasoning was powerful and terrifically savory.

In the meantime, I made garlic bread. Simply slice a baguette in half, then in half lengthwise. Melt 2 tablespoons of butter and mix in chopped garlic and about 1 tablespoon olive oil. Brush this mixture on the bread, wrap it up in tin foil, and bake in a 350-450 oven for about 10-15 minutes until warm and crispy (in this case I baked it alongside the ziti).

I made two baked zitis - one vegetarian and one with meat. With the exception of the meat, the recipe is the same for the two (which I adapted from Martha Stewart).

Ingredients:
1 pound ziti rigate or penne
2 cans (24-26 ounces) whole peeled tomatoes with juice2 cups part-skim ricotta
2 large eggs, lightly beaten
1 poundlean ground beef
1 1/4 cup grated parmesan
2 pounds shredded fresh mozzerella

Method:
Preheat oven to 450 degrees. Bring a large pot of water to boil and cook pasta until al dente. Put about 1/3 of canned tomatoes in a sauce pot to cook. In a larger saucepan cook the beef, breaking it up, until browned. Add the remaining tomatoes and juice and simmer on low.

In a small bowl, combine ricotta, egg, 1/2 cup Parmesan, and half the mozzarella; season with salt and pepper. Mix the some ziti with each sauce. You should have two baking pans, one large and one small. Spread about half the tomato sauce on the bottom of the pan. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining parmesan, mozerella, and ricotta mixture.

Bake until the top is slightly browned and the sauce is bubbling, 20 to 25 minutes. Serve and enjoy! The leftovers reheat brilliantly as well.

Slow Cooker Beef Stew

2009-02-06T11:30:00.000-05:00

In the winter time I love my slow cooker. It's true. I haven't entered into the realm of making lasagna and cookies using the device. Rather, I appreciate my crockpot for allowing me to slow cook stews and other meat dishes with my busy schedule. I can plug it in in the morning and come home to delicious stew. Perfect.

For this stew I simply threw together cubed stew meat, mushrooms, onions, potatoes, carrots, red wine, beef stock, rosemary, salt, and pepper. I put it on low before I left for work and came home to find tender meat and satisfying flavors.

Because I didn't have time to sear the meat first in the morning, I threw it in a hot pan for a few minutes when I came home. Then I deglazed the pan with a little red wine, added some butter, and drained the liquids from the crock pot into the pan to reduce the sauce. This makes for a thicker, heartier stew.

Return the thickened sauce to the crock pot and mix to combine.

Serve in large bowls and enjoy! Pair with the red wine you cooked with, or a cold dark beer.

Recipes to Rival - Beet Leaf Holopchi

2009-02-01T08:00:00.000-05:00

This month, Katbaro of A Good Appetite and Giz & Psychgrad from Equal Opportunity Kitchen are the hosts of Recipes to Rival. Last month I sadly completed only half of the challenge, but the gougeres were such a success I felt satisfied. This month I was determined to complete the challenge - and with a dish that requires three risings and 5 to 6 hours, this was no easy feat.

This month's challenge is a Ukrainian dish, hearty and comforting for winter, called beet leaf holopchi. I followed the suggestions of another Recipe to Rivaler and quartered the original recipe - I can't even imagine how much that made! As it was, I filled a large baking pan and had enough extra dough to bake a loaf of bread! I also used red chard rather than beet leaves. You can see another posting on this dish here.

Beet Leaf Holopchi
from The Keld Community Ladies Club in Ashville, Manitoba (1976).

Ingredients:
1/4 t sugar
2 T warm water
1 1/8 t instant yeast
1/2 c scalded (or simply heated) milk
1 c warm water
1 T melted butter
2 c flour
2 T beaten egg
1/2 T salt
1 t sugar
1 1/2 c flour plus more as needed

Method:
Dissolve 1 tsp sugar in 1/2 cup tepid water, sprinkle with yeast and let stand for 10 minutes. To the milk-water liquid add the melted butter, dissolved yeast and 2 cups flour.

Let rise in a warm place until doubled in bulk (about 1 hour). Add salt, beaten eggs, sugar and remaining flour; add up to 1/2 cup additional flour until mixture is smooth, not sticky.

Knead well until dough is smooth and top with melted butter or oil. Place in a warm place and let rise until doubled in bulk. It will take about 2 hours. Punch down.

When dough has risen to double in bulk, place a piece of dough, the size of a walnut on a beet leaf and roll up (leaving sides open) Place holopchi loosely in a pot to allow for dough to rise to double in bulk again (about an hour).

Arrange in layers, dotting each layer with butter. Cover tightly, bake in a moderate oven of 350 F for 3/4 to 1 hour. Serve with dill sauce or cream and onion sauce (below). (Katbaro recommends cooking the holopchi with the sauce but you don't have to. You can add it later - just make sure you have enough butter in roasting pan before layering your beet leaf rolls.)

Sauce
Ingredients:
1/2 cup butter
2 cups whipping cream
8 small onions (such as chives)
2 handfuls of chopped fresh dill (this makes the whole dish)
2-4 large cloves of garlic, chopped fine

Melt butter in saucepan. Add onions (chives) garlic, dill and cream. Let it come to a boil and then turn down the heat. Katbaro cooks the holopchi with the sauce but you don't have to. You can add it later - just make sure you have enough butter in roasting pan before layering your beet leaf rolls.

January Daring Bakers - Tuiles

2009-01-29T08:00:00.001-05:00

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

I've never made tuiles before and was excited to see how simple they seemed. As Karen and Zorra explain: "Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on. And of course the batter is sometimes called tulip-paste."

Our directions were to choose one of three tuile recipes provided, shape it prior and/or after baking, and pair it with something light. They made stunning butterfly shapes as an example, and mine came out nowhere near as elegant.

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

Recipe:
Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time: batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180C / 350F

Method:
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

I served mine with passionfruit sorbet and greek style rasberry frozen yogurt. My shapes melted together on the baking sheet a bit, but once I was able to peel them off I could form them. They were quite tasty, with the flavor of sugar cookies but much lighter.

Whole Wheat Penne with Sausage and Lacinato Kale

2009-01-26T23:54:00.004-05:00

Kale and sausage always seems like a warm hearty, winter combo for winter. This simple weeknight meal was super tasty.

Put a large pot of water on to boil. Remove 1-2 pounds sausage from their casings and heat over medium-high heat. Break up with a spatula as you cook. You can use whatever sausage you like - I used half garlic-herb and half hot Italian sausage.

Meanwhile, cook pasta so it is al dente and drain. Drizzle with olive oil to prevent from sticking until you are ready to add it to the sausage.

Prepare the lacinato kale by washing and removing the ribs. This kale is easily identified by it's bumpy skin.

Add some sliced onions and the kale to the sausage and saute until the kale is just wilted. Add the pasta and toss. Mix in freshly grated Parmesan and black pepper.

Serve in large bowls and top with freshly grated Parmesan and black pepper.

Chocolate Mousse

2009-01-26T23:21:00.002-05:00

Evan loves chocolate mousse. I had all of the ingredients handy, so I gave it a shot (specifically, we had extra heavy cream from the carbonara). It came out pretty well. A little grainy, but very tasty. After it has chilled, I recommend letting it sit for a little bit before serving, to let it mellow slightly. I served it with homemade whipped cream.

Chocolate Mousse
Adapted from Gourmet Cookbook (2004)

2 cups very cold heavy cream
4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 teaspoon vanilla extract
7 ounces bittersweet chocolate, chopped

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot but not boiling. Remove from the heat.

Whisk together yolks, sugar and salt in a metal bowl until well combined, then add hot cream in a slow stream, whisking until combined.

Transfer to a saucepan and cook over moderately low heat, stirring constantly, until it registers 160 F on a thermometer. Pour custard through fine-mesh sieve into a small bowl and stir in vanilla.

Melt chocolate in a large metal bowl set over a pan of barely simmering water stirring frequently (or melt the chocolate in the microwave). Whisk custard into chocolate until smooth. Let cool. Beat remaining 1 1/4 cups cream in a large bowl with an electric until it just holds stiff peaks.

Whisk one quarter of the cream into the chocolate custard to lighten it, then gently but thoroughly fold in remaining cream.

Spoon mousse into eight 6-ounce stemmed glasses or ramekins. Refrigerate, covered, for at least 6 hours.

Meanwhile, make the whipped cream. Simply beat heavy cream and sugar together until it is a desired consistency. Add sugar to suit your tastes.

When the mousse has set, let it sit out for a few minutes. Top with whipped cream and serve.

Spaghetti Carbonara

2009-01-26T22:56:00.002-05:00

For some, comfort food means fried chicken, for others it is macaroni and cheese. While I love these foods, and indeed find them comforting, spaghetti carbonara is one of my old standbys of comfort food. It is rich and creamy, easy to prepare yet not something one eats every day. Mario Batali's recipe in Simple Italian Food: Recipes from my Two Villages (1998) is my go-to formula, which I have tweaked over time. As Batali describes it, carbonara is actually a "classic 'breakfast' pasta eaten after a night on the town." For those nervous about raw eggs, never fear: the heat from the spaghetti cooks the eggs. I promise.

Spaghetti alla Carbonara
1/2 medium onio, finely chopped (this can be increased to your taste, or substituted with shallots)
4 ounces guanciale, pancetta, or bacon, cut into 1/4 inch cubes
1/2 cup heavy cream
4 eggs (I often use less)
1 pound thick spaghetti
1/2 cup freshly grated pecorino cheese
4 tablespoons freshly ground black pepper

Bring 6 quarts of water to a boil and add about 2 tablespoons of salt.

In a 12- to 14-inch saute pan, cook the onion and guanciale over medium heat until both onion and guanciale are translucent, 8 to 10 minutes. Add the cream and cook for 1 minute.

Separate the eggs, being careful to keep the yolks whole. Cook the spaghetti according to package directions, until tender but still al dente, and drain. Add the hot pasta to the saute pan and toss over medium heat until coated. Add 1/4 cup of the cheese and stir through. Remove from the heat and vigorously stir in the egg whites (the vigorously is key here - otherwise you end up with scrambled eggs in your pasta).

Divide the pasta among four plates (we like large bowls) and top each serving with 1 yolk. Sprinkle with the remaining 1/4 cup grated cheese and the black pepper and serve.

Topping each serving with the egg yolk is a great effect for guests, but lately we've been skipping that part and just mixing in the egg whites and yolk in the pan. We've also cut it from 4 to 2 eggs. We've used both pancetta and bacon in this recipe, and both work very well. Pancetta has a subtler flavor, while bacon imparts a distinct smokiness. Trim the bacon of fat. We generally use a whole package. You can really tailor this dish to your individual tastes - play with the amount of cream, eggs, meat, and cheese.

Vegetarians, never fear. This is also an excellent dish without the bacon. I've also made a vegetarian version with veggie bacon that was awesome.

Ginger Chicken Stir Fry with Cous Cous

2009-01-26T22:18:00.004-05:00

For the last two weeks I've been feeling under the weather. When that happens, you get sick of soup pretty quickly. Instead of the normal chicken noodle and tea, I was craving some serious ginger and garlic. This quick stir fry was the perfect immune booster (or so I convinced myself). Simply slice red peppers, onions, mushrooms, and chicken breast into thin strips. Chop ginger and garlic. Heat some oil in a wok. Saute the ginger, garlic, and vegetables until softened, but still retaining some bite. I removed them at this point, then sauteed the chicken, adding the vegetables back in at the end.

I served this with whole wheat cous cous, for a quick, delicious, healthy meal.

Save the Date: Chili Fest 2009!

2009-01-19T22:50:00.002-05:00

That's right, Evan and I have decided that we haven't had enough chili this winter. To celebrate this perennial warm-weather favorite we will be hosting a chili fest! Part cook-off, part celebration of meat 'n' beans, it's going to be awesome!

When: Saturday February 21 (Time TBD)
Where: Our place, in the Bronx

Let us know if you want to participate, be a judge, or just hang out and eat delicious chili!

Out on the Town: Patsy's Pizzeria

2009-01-19T22:35:00.002-05:00

Evan and I, having both been raised in the Village, were both raised on John's Pizza. Although my father always complained that the crust was burnt, for me John's Pizza remained the thin-crust no-slices lexicon of what New York pizza is. The bottom may be slightly charred from the brick oven, but a single bite reveals a chewy crust, at once light and fulfilling. Although we've sampled and enjoyed more pizza in New York than I can even calculate, somehow we'd never stopped by Patsy's Pizzeria on University and 12th Street.

We ordered a large pizza with meatball and onion. The crust, like John's, was thin and crisp yet chewy. The toppings were fresh and not overpowering. Basil leaves were a nice addition. The beer selection was slim and overpriced, but otherwise we deemed this a damn good thin crust pizza. They also seemed to have a nice selection of family-style pasta dishes that were large enough to serve four. So, when the line outside John's is too long, head over to Patsy's.

Biscotti Take Two

2009-01-19T22:19:00.002-05:00

Once again, this is very late. For Christmas I made a big batch of biscotti for my family gifts. I didn't have the recipe I'd used previously handy, so I tried a new one! Although I prefer my first attempt, these biscotti also turned out delicious.

'Nonna's' Biscotti
Adapted from Epicurious.com

Ingredients:

1 cup sugar
1 stick unsalted butter, melted
3 tablespoons brandy (I used Grand Marnier)
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Method:

Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.

Chill dough, covered, 30 minutes.

Preheat oven to 350°F with rack in middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

New Year's Brunch

2009-01-10T11:11:00.002-05:00

On New Year's day we had Manissa, Keegan, and Beth over for Brunch. They had done so much cooking the day before that I wanted to do return the favor. I decided on using my Aunt Etta's pancake recipe (see my December 5, 2008 entry for the recipe). I used half vanilla and half plain yogurt, and also split the flour between all-purpose and whole wheat. Just like when my aunt made them, the pancakes were moist and fluffy. To complement the meal we served coffee and mimosas (for those of us not too hungover to enjoy them).

We topped the pancakes with yogurt and strawberry and black cherry compote. A perfect start to the new year!

We hung out for the remainder of the day, loafing, playing Rock Band, watching TV. We ate macaroni and cheese. Julia and Greg joined us from Hartford. For dinner I made a ton of pasta with sauteed spinach, cannellini beans, tomatoes and parmesan - pretty much what I had around. I later learned that eating beans on new years is a tradition meant to bring good luck, so there you go.

And, because I couldn't get enough time in the kitchen, I also made Keegan a birthday cake. I tried to recreate the birthday cake I had made for Evan, since Manissa and Keegan didn't get to sample it. I didn't get the cake part perfectly right, but the icing was still good. Happy New Year! Happy Birthday!

Super belated New Year's Eve!

2009-01-10T10:45:00.000-05:00

Well, continuing in my effort to post my backdated material, here comes New Year's Eve! I had to work from 7-10, but meanwhile everyone was assembled at Manissa and Keegan's house for a feast. Manissa, Keegan, and Beth were cooking up a storm all day, creating delicious Indian dishes such as cucumber raita and peas pulao. There was so much food that even when I showed up at 11, after 25 people and four hours, there was still plenty of food.

Beth, visiting from her new home in Michigan, made a special New Year's orange and brandy cake. This traditional Greek cake has a coin inside; whoever finds the coin first is supposed to have good luck and wealth for the new year. Beth explained that, "While we're not Greek, it was always my family's tradition to bake a new years cake with a coin inside. This was the first time I used this orange brandy recipe and I definitely think I'll do it again. I especially like the detail of spelling out the year on top in almonds." (Note that this picture is upside-down, and that the almonds spell out 2009 on top). The cake was light and airy, with a powerful but not overwhelming orange flavor. Too bad it's only made once a year!

New Year's Orange Brandy Cake
Adapted from Epicurious.com

Ingredients

4 large eggs, separated
1 cup plus 2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted, or a combination of butter and margarine
1 1/4 cups freshly squeezed orange juice
1/2 cup brandy
4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
Grated zest of 1 orange
Grated zest of 1 lemon
Whole blanched almonds

Method:

Preheat the oven to 375°F. Grease a 10-inch round cake pan.

In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter or butter and margarine and beat for 1 minute more. Beat in the orange juice and brandy.

Whisk together the flour with the baking powder, baking soda and the zests in another large bowl. Add to the yolk mixture and stir with a rubber spatula until incorporated.

In a large clean bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top. Decorate the top with almonds.

Bake the cake for about 1 hour, or until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from the pan and serving.

Family Christmas 2008

2009-01-08T08:26:00.004-05:00

I have so many entries to post! I'm such a blog slacker! The blog may not be updated as often now that I am working 70 hours a week, but I'll try! Anyway, I've been meaning to put this one up forever - my family's Christmas! We spend the whole day eating, drinking and enjoying each other's company. We started out with just my mom, dad, sister, Evan, and myself. We opened presents (lots of great foodie books this year!) and then had breakfast. My dad always keeps a big pot of sausage and peppers on the stove on Christmas, which we devour throughout the day. This year he served some with eggs for breakfast.

My aunt, uncle, and cousins came over in the afternoon and we continued munching while playing with the Wii Evan and I got my parents. Virtual bowling anyone? There was the usual assortment of antipasti and cheeses (I am officially obsessed with pesto brie from Murray's). For dinner we had our traditional Christmas dinner - beef tenderloin with gravy, mashed potatoes, string beans and salad. Yum! Merry belated Christmas!

Recipes to Rival: Cheese Gougeres + Crostini

2009-01-01T23:30:00.001-05:00

The December Recipes to Rival Challenge was a lot of fun, although I only completed half of it (does that count??). We were given three appetizer options and had to choose two. One was Galatoire’s Oysters en Brochette, which sounded great but was definitely the most involved of the three. Another choice was Blue Cheese, Pear and Walnut Crostini, which sounds delicious and easy (even though I'm not a blue cheese fan) but I had literally none of the ingredients on hand when I went to complete the challenge this morning. I hope to complete a version (sans blue cheese) soon, but the holidays and New Years really distracted me this time around.

The one that I did complete, however, was simple and delicious. The recipe was for Gruyère Cheese Gougères, but I only had sharp cheddar on hand. Still, the result was a light, airy, savory bite of goodness.

Gruyère Cheese Gougères
Copyright 'The French Laundry Cookbook' By Thomas Keller, November, 1999
Makes about 4 dozen gougères

Gougères are a classical preparation often served at wine tastings in France. The puffs are made from a savory pâte á choux, or cream puff dough-flavored here with Gruyère. They are best served hot out of the oven, offering that creamy-dough gratification. Don't add the cheese, and the puff is a base for a dessert.

Ingredients
1 cup water
7 tablespoons (3-1/2 ounces) unsalted butter
1 tablespoon kosher salt, or more to taste
Pinch of sugar
1-1/4 cups (5 ounces) all-purpose flour
4 to 5 large eggs
1-1/4 cups grated Gruyère (5 ounces) (I used sharp cheddar cheese)
Freshly ground white pepper (I used black pepper)

Directions

Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).

Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the cheese and adjust the seasoning with salt and white pepper.

Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter. Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape.

Reduce the heat to 350 degrees F. And bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.

Channukah Dinner

2008-12-24T12:03:00.004-05:00

Monday night Evan and I went to his parents house to celebrate Channukah. His mother prepared a delicious meal with panko-crusted chicken breasts, potato latkes, steamed broccoli and salad - and she shared some of the recipes with me. For dessert we had a rich chocolate cake from Citarella for Evan's belated birthday.

Panko Crusted Chicken Breast

Use as many chicken breasts as you would like to have. Dip each in an egg that has been beaten and mixed with salt and pepper. From there dip it in panko (Japanese breadcrumbs). Brown each side in a skillet, then put the chicken breasts in a 350 degree oven for about half an hour.

Potato Latkes
These latkes come out crispy on the outside and soft on the inside!

Peel 4 huge Idaho potatoes and shred in a large cuisinart along with 2 onions. Move to a large bowl and bix with 4 eggs, 1 cup Motzah meal, Kosher salt and ground pepper.

Heat vegetable oil in a skillet. Fill a heaping 1/3 cup with the potato mixture and place in the hot skillet, patting down with the bottom of the measuring cup. When browned, flip. Remove finished latkes from pan and blot with paper towels. To keep them warm and crispy until serving, store latkes in a 350 degree oven.

Annual Gingerbread House Competition

2008-12-24T11:33:00.010-05:00

The holiday season would not be complete without gingerbread houses, and what better way to celebrate and display your holiday spirit than with a competition? On Saturday night Evan and I braved it through the unpleasant weather to the warmth of Sean and Nick's Third Annual Holiday Party and Gingerbread House Competition. Over the years things have gotten pretty serious. People plan ahead of time. Houses get more outlandish. There is more yelling. This year also showed the best contestants I have seen, with creativity and innovation.

As per usual, each team was given a few boxes of graham crackers, two tubs of vanilla frosting, and a whole lot of candy. This year we were told in the middle of the competition that we could use "anything in the kitchen" and one team used eggs, to the discontent of some.

I won't tell you who won - you be the judge:

Medieval Castle in France - complete with Fire-breathing Dragon and Beheading

Washington, DC on Inauguration Day 2009

The Pyramid of Giza and Sphinx, Complete with Desert and the Nile River

"Old Lady Housing" - in a Shoe

Chocolate Buttermilk Layer Cake with Mocha Buttercream

2008-12-18T23:55:00.006-05:00

Evan's birthday was on Wednesday, December 17 - Happy Birthday Evan!! In celebration I made him a birthday cake on Tuesday night (since I knew I wouldn't have time on Wednesday). I decided on a Chocolate Buttermilk Layer Cake with Mocha Buttercream out of the Magnolia Bakery Cookbook. Although I'm not a huge fan of Magnolia generally, their cookbook does have good recipes. An inside source tells me that they actually use a lot more sugar than the recipe calls for when making the cupcakes and other concoctions in the bakery. Go figure. And who knew that they've opened so many outposts? I just passed one near Rockefeller Center, and I hear there are one or two by Lincoln Center, plus one further uptown. At the very least perhaps it will help to unclog the village of confused tourists looking for that bakery they saw on Sex and the City.

For a good article on the importance of following baking recipes precisely, particularly the temperature of butter, see this NY Times article from the 17th. Also, while I was super excited to be able to break out my KitchenAid Mixer, I definitely made a similar cake last year for Evan's birthday with no fancy devices; just beat everything a little longer.

Chocolate Buttermilk Layer Cake
Adapted from the Magnolia Bakery Cookbook

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, room temperature
6 ounces unsweetened chocolate, melted (either in microwave or over double boiler)
1 cup buttermilk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees.
Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with wax paper (I actually found that all of my cake pans are 1 1/2-inches deep...).

In a medium-size bowl, sift together the flour and the baking soda. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes.

Add the eggs one at a time, beating well after each addition.

Add the chocolate, mixing until well-incorporated.

Add the dry ingredients in thirds, alternating with the buttermilk and the vanilla extract, beating after each addition until smooth. Divide the cake batter between the prepared pans and bake for 25-35 minutes or until a cake tester (or fork, or toothpick) comes out clean.

Let cakes cool in pan for 10 minutes. Remove from pans and cool completely on wire racks (or plates...). Alternately, you could also make cupcakes by lining two 12-cup muffin tins with cupcake papers, filling them three-quarters with the batter, and baking for 20-22 minutes.

When the cake has cooled completely (yes, you have to wait until it is totally cool), ice between the layers, then on the top and sides of the cake (see icing recipe and tips below). Although they recommend the Traditional Vanilla or Chocolate Buttercream, I went for Mocha, which was awesome.

Mocha Buttercream
For regular chocolate buttercream, simply omit the espresso powder.
Adapted from the Magnolia Bakery Cookbook

Ingredients
1 cup (2 sticks) unsalted butter, very soft
1 tablespoon plus 1 teaspoon milk
6 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
1 1/4 cups sifted confectioners sugar
2-3 teaspoons instant espresso powder

Directions
In a medium-size bowl, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well.

Add the vanilla extract and beat for 3 minutes. Gradually add the sugar and espresso powder, tasting until you like the taste (you don't have to add all the sugar). Beat until creamy and of desired consistency. I followed their recommendation and beat it for longer than you would think to make it extra creamy. This definitely got rid of any graininess from the espresso powder.

Now you are ready to ice your cake. If you want a professional finish, it's easy with one tool - the pastry knife. My sister, a former Magnolia cupcake icer, gave me one last Christmas along with some tips on how to use it.

With your pastry knife, gather a good amount of the icing on the side of the bowl and flatten it, smoothing back and forth with the pastry knife. Take what has accumulated on the knife and begin icing in the middle of the top of the cake (or cupcake). It's best if you have a surface you can twirl on, dabbing the icing as you twirl. Even if you just put the icing on as regular, with the pastry knife it looks way more professional.

Placed on a covered cake stand, you're ready for business. Or delicious cake-eating time.

The cake was good. Again, be sure to follow the directions precisely. The Mocha Buttercream was awesome and totally easy. Enjoy!

Holiday Treats to Impress: Truffles, Biscotti, Fudge, and Chocolate Bark

2008-12-14T23:02:00.010-05:00

It's that time of year - the Holidays. People have parties to go to, shopping to complete, and cards to write. I am behind in all of these categories. Manissa asked a few weeks ago for suggestions for quick, easy, and fun items to prepare for holiday parties. While others have been holiday-party-hopping for weeks now, my first one was today, Evan's family's annual Chanukkah Party. So until now the need to bring food to parties has not been a pressing reality. This all changed yesterday. I decided to make truffles, fudge, biscotti and chocolate bark to give as gifts. Everything came out great, even though it was my first time trying all of these recipes. Here I will share the recipes along with step-by-step instructions and pictures, as well as packaging ideas. Honestly everything was easy, and not nearly as time consuming as I thought. Each recipe is high yield, making it well worth your time.

Biscotti with Cranberries and Pistachios
Adapted from Epicurious.com

I had never made biscotti before. Not only was this incredibly easy, it is also some of the best biscotti I've ever eaten. Epicurious recommends dipping an end in white chocolate, but that seemed overkill to me. You can adapt these in many ways - switching up the fruit and nut combos and dipping some in different chocolates.

Ingredients
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed (I used 1 tsp Sambuca, anise-flavored liquor, instead)
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios

Directions
Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in the vanilla and aniseed.

Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface.

Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Once the biscotti have cooled, you can package them in a number of different ways. Place them in a tin or pastry box. I place four biscotti in a small plastic bag and tied each one with ribbon.

Winter Bark
Adapted from Martha Stewart Living

What's great about making bark is that it is so versatile. You can add anything you want, and use any kind of chocolate. I made two varieties - one with dark chocolate with white chocolate swirl, dried cherries, and pecans. The other had milk chocolate, white chocolate swirl, cranberries, and walnuts. Make it to suit your tastes and get creative!

Ingredients
8 ounces white chocolate, chopped
12 ounces bittersweet chocolate, chopped (or whatever chocolate!)
7 ounces of any kind of nut and/or dried fruit

Directions
Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat. OR, for a quicker version, put in a microwave-safe bowl and microwave for about 30 seconds, stir, and repeat.

Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally (or microwave). Stir in nuts/dried fruit. Spread on a parchment-lined rimmed baking sheet, spreading nuts/fruit in a single layer. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour.

Break bark into large pieces. Bark will keep, covered and refrigerated, for up to 2 weeks.

Place the bark in a parchment-lined pastry box, a pretty canister, or as I did - wrapped in cellophane baggies and tied with a bow. Pretty as can be.

Penuche Fudge
From Martha Stewart Living
Makes 18 Pieces

Ingredients
Vegetable oil cooking spray
1 can (5 ounces) evaporated milk
1 1/2 cups packed light-brown sugar
5 ounces (1 1/4 sticks) unsalted butter
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
3 ounces toasted walnuts, chopped (1 cup)

Directions
Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.

Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes. (I did not have a candy thermometer, but followed the time suggestion and stirred often, and it was perfect).

Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.

Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces. Penuche will keep, covered, for up to 1 week.

You can cut the fudge to be any size you want, which gives you flexibility in terms of packaging. Once again, any sort of box or tin would be lovely. I presented it in two ways. One, I placed two square pieces of fudge in a cellophane baggie and tied with a bow. I also cut even smaller pieces of the fudge and placed them in small tins, alternating them with truffles in a pastry box (see below for pictures).

Chocolate Truffles
Adapted from Epicurious.com
I looked at many truffle recipes and finally decided on one. Still, I borrowed from others. THe original recipe calls for putting some chocolate on a glove before rolling the cooled ganache, but I just found that this melted them. I actually deviated from the instructions quite a bit, but it worked out just fine. Once you get the basic recipe down, experiment with flavors - Earl Tea infused, mocha, put a cherry in the middle, etc... The possibilities are endless.

Ingredients
11 ounces Valrhona chocolate (56% cacao) (I used Trader Joe's Bittersweet chocolate)
2/3 cup heavy cream
Cocoa powder for dusting

Directions
Finely chop 8 ounces of the chocolate and put in a bowl (I just broke it in pieces).

Set up a double boiler. I put water to boil in a pot, then placed a glass bowl on top. Bring heavy cream to a boil in the bowl. Add the chocolate to the hot cream. Stir with a whisk or wooden spoon in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.

Let the ganache cool to room temperature, then put the bowl in the freezer. I left it in the freezer for an hour and then moved it to the fridge for a little over an hour. You want the ganache to have hardened enough that you can mold it.

Remove the ganache from the fridge. Sprinkle some cocoa powder on a plate. Using clean hands, take a little at a time and roughly roll the chocolate in your palms, making a ball. Roll the chocolate in the cocoa powder to coat it, and place it in a clean container. Wash your hands frequently to prevent sloppy truffles.

When the truffles are complete, put them back in the refrigerator until they are ready to be served or packaged.

I got mini red foil liners (they look like mini-muffin cups) that were just perfect for the truffles. Put them in there and the truffles look like they came right out of the chocolatier. Broadway Panhandler on 8th Street by Broadway is a good source for these sorts of supplies. They also had gold truffle boxes, which, when assembled, fit two truffles and look very professional.

I decided to package the truffles and pieces of fudge together in a parchment-lined pastry box. Cut the fudge into small pieces and place in the truffle tins. Alternate truffles and fudge. If I had more time I would have liked to make dividers for the boxes - they definitely shifted in movement and did not look as pretty when people opened them. Next time.

Now to put all these goodies together! Baskets always make everything look nice, and are a great way to present homemade treats. Often you can find baskets on sale at home good and craft stores, as well as at flea markets and places like Housing Works. I try to stock up. I placed the box with truffles and fudge in the center, and made labels to go on them. Around the box I put a bag each of the fudge, each kind of bark, and the biscotti. I also tied a ribbon to it with a Hannukah cookie cutter attached. If time had permitted, gift baskets look especially polished when wrapped in cellophane with a big bow. You can also place them in tissue-paper lined gift bags.

Out on the Town: Perbacco

2008-12-14T22:36:00.003-05:00

Our friend Peter has been recommending Perbacco, on East Fourth Street and Avenue B, for a few months now. Raving that it is currently the best restaurant in New York, he goes there nearly every week to enjoy their creative take on Italian cuisine. We were supposed to meet him for dinner, but when he was unable to join us we decided to go anyway. I am so glad we did. The restaurant is small but comfortable. There are three long wine bar-style tables, plus regular dinner tables. At 8:30 on a Friday night the place was full, but we were seated instantly. Of course, I have noticed that recently (recession much?) there have been much shorter waits in restaurants. The waiter could not have been more lovely and attentive.

We drank a reasonably priced wine and started with two appetizers. The Salciccia Di Gamberi E Capesante - home made shrimp and scallop sausage over a bed of chickpea simmered in a shrimp broth - was divine. Although it tasted strongly of fish, it was far from 'fishy.' It was a hearty, savory way to begin the meal. We also could not resist the Creme Brule' Di Parmigiano Reggiano - crème brule with a balsamic vinegar reduction. It lived up to all of our hopes. The top cracked with a spoon like traditional creme brulee, but rather than a sweet center we were treated to a creamy Parmesan taste explosion. It was certainly strong, but not overpowering. The balsamic reduction provided a slightly sweet counterpoint, representing a new take on a classic pairing.

For the main course Evan ordered the Spaghetti Alla Carbonara Di Tonno - homemade thick spaghetti with sautéed tuna cubes in a creamy egg sauce, topped with a tuna prosciutto. Once again, a creative take on a classic dish. Although the portion was very small, such a rich dish does not need to be served large. It was surprisingly light for a cream-based dish, and the tuna provided just the right flavor.

I wanted to try something new, and so was between the beef cheeks and pork belly. These are both fairly standard to menus and are harmless meats, but something about their name has always turned me off. When I think pork belly I think intestines. Nonetheless, reassured by our helpful waiter, I ordered the Pancia Di Maiale - slow cooked pork belly in honey and black pepper sauce with broccoli rabe and roasted red onion. Words cannot describe how delicious this dish was. Pork Belly is a surprisingly lean cut of meat considering its name, and it was cooked to perfection - tender and flavorful. The honey lent sweetness to the salty pork. The broccoli rabe gave a touch of bitterness to the meal, and the onions had caramelized through roasting, and the sauce had a hint of peppery spice. The flavors worked so well together - salty, bitter, sweet, spicy - I didn't want it to be over.

Eventually the meal did end, though. There was no more food on my plate. And although we didn't order dessert the waiter, in true Italian style, made us feel as though it would be fine to sit there all night. Meals are not to be rushed, just as one should not be herded out of a restaurant. We will definitely return to Perbacco. There is a lot of exploring left to do on the menu. Thanks, Peter, for the recommendation.

Out on the Town: August

2008-12-14T22:10:00.003-05:00

Friday afternoon I had the special treat of having lunch with my mother. Being unemployed, I was downtown getting my haircut. My mother was supposed to be working in Albany but came home to escape the ice storms that are affecting the Northeast. We went to August, on Bleeker Street between Charles and West Tenth. We had been there once before for dinner, and this was my second time there for lunch. I have yet to be disappointed.

The front of August is deceivingly small and dark. If you continue walking through the restaurant, past the kitchen and wood-burning stove, you come to a sunlight-filled enclosed garden seating area that is lovely any time of year. Particularly during lunch in the wintertime, a view of the bright sky is more than welcome. Being a random weekday, we had our choice of seats and opted for a cozy corner table. The waitress was attentive and accommodating.

I had the Grilled Chorizo with fried egg, manchego cheese, coriander pesto, and country bread. As Bon Appetit recently pointed out, putting an egg on top of dishes was one of the top culinary trends of the year - and with good reason. The chorizo, which was split and grilled, was seasoned more like merguez than your standard Spanish sausage. The fried egg could easily make this a brunch dish, and the thick country bread was spread with coriander pesto and razer thin manchego, two of my favorite foods. In fact, when we were last here for dinner we had the mussels, which came with toast with coriander pesto, and it was love at first taste. It prompted me to make my own cilantro pesto, now one of my standards.

Prompted by a discussion on our love of French Fries, we asked the waitress if we might have a side of them. She said that although that usually was not offered (even though they come with the burger...) since it was not busy she could probably make that happen. And she did. And it was worth it. The fries are seasoned and perfectly crisp, and come with homemade mayonnaise, a little on the vinegary side and delicious.

My mother had the soup and sandwich. The sandwich was a Salumi Panini, and it came with curried Pumpkin Soup. The soup, which was beautifully presented (sorry I didn't get a close-up) had a kick that offset the sweetness of the pumpkin.

August has their own pastry chef who prepares desserts on site daily. To satisfy our sweet tooth we split the Chocolate Pot de Crème. This is a super thick, rich, luxurious mousse topped with an equally decadent whipped cream. We could barely finish it between the two of us.

Simple Dinner: Manicotti

2008-12-14T21:59:00.003-05:00

Thursday night I prepared manicotti for dinner. Once again I relied on Rafetto's to do the work for me - their manicotti is so inexpensive and so delicious, I've never even bothered attempting to make it from scratch. They freeze very nicely and are a great weeknight meal.

Layer the bottom of a baking pan with tomato sauce. Place manicotti on top. Spoon more tomato sauce over the manicotti, then cover with grated mozzerella cheese. Bake in the oven until the cheese is melted and bubbling. The cooking time will vary slightly if you are using fresh or frozen manicotti. I served it with sausage (also fresh-made from Rafetto's) and a nice large salad.

Oatmeal Chocolate Chip Cookies

2008-12-11T22:49:00.002-05:00

After dinner last night, Manissa and I were brainstorming holiday cookie recipes that would be quick to make, and would produce enough to bring to a holiday party. She was thinking oatmeal, so we decided to try the Oatmeal Chocolate Chip Cookies (reduced fat) from the Joy of Cooking. It was a bit of an experiment since the recipe called for old-fashioned rolled oats, and I only had Irish steel cut oats...

Oatmeal Chocolate Chip Cookies
From The Joy of Cooking
Makes about 3 dozen

Position a rack in the center of the oven. Preheat the oven to 375 degrees. Coat cookie sheets with nonstick spray.

Whisk together thoroughly:
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

Beat on medium speed until well blended:
1/4 cup corn or canola oil
2 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1 large egg white
1/3 cup corn syrup
1 tablespoon skim milk
2 1/2 teaspoons vanilla

Stir into the batter:
2 cups old-fashioned rolled oats
1 cup semisweet chocolate chips (we used milk chocolate)

Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture; the dough will be slightly soft. Drop the dough by heaping measuring tablespoons onto the sheets, spacing about 2 1/2 inches apart.

Bake, one sheet at a time, until the cookies are tinged with brown all over and the centers are just barely firm when lightly pressed, 7 to 10 minutes; be careful not to overbake. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to a rack to cool.

The lesson we learned was that Irish steel cut oats are not in fact a good substitute for rolled oats. Although the cookies turned out good (they're all gone), the steel cut oats made them a little chewier and crunchier than they were perhaps meant to be. They are cut much smaller than normal rolled oats, and so I think did not absorb the moisture as much as they were supposed to, so the dough was a little more than "slightly soft." The corn syrup was also an odd choice in the recipe and lent the cookies a cloying sweetness in the background.

Miso Glazed Cod

2008-12-11T22:20:00.003-05:00

After visiting Keegan at the Green Market, of course we were going to have fish for dinner. He selected a cod filet based on its seasonality. We decided to bake it and found a recipe for Miso Glazed Cod. With fresh fish, you really don't have to do much, but the miso glaze complemented the cod. To accompany the meal Keegan made squash with brown sugar, quinoa with tomatoes and navy beans, and we had some Trader Joe's frozen vegetables with balsamic and butter.

Miso Glazed Cod
Adapted from epicurious.com

Ingredients
1/2 cup miso
4 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 cod filet

Directions
Preheat the oven to 400 degrees. Blend miso, vinegar, soy sauce and cayenne pepper in processor. Gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour the miso mixture over fish; toss to coat. Transfer to rimmed baking sheet. Bake for 20-25 minutes, until glaze starts to caremalize and fish is cooked through.

For the quinoa, first make sure that it is thoroughly rinsed. As I learned from Keegan, if not properly rinsed, quinoa actually contains trace amounts of arsenic and can be poisonous. Serious stuff. Bring to a boil in water, then lower heat and simmer, covered. You will know the quinoa is done when they pop open.

Meanwhile, simmer a can of diced tomatoes with a can of navy beans. Add the quinoa and mix.

Slice a small squash into four pieces. Put a piece of butter in each and some brown sugar. Bake along with the cod.

Plate everything together and enjoy!

At the Farmer's Market with Blue Moon Fish

2008-12-11T19:39:00.008-05:00

Wednesday I went to the Green Market at Union Square to visit Keegan at the fish stand. He works for Blue Moon Fish, which is run by local fisherman Alex. Alex fishes out of the Long Island Sound, bringing fresh fish to the market March through Christmas (their last day at the market this year will be Christmas Eve). Although the people who work at the fish stand are not as theatrical as those famous fishmongers in Seattle, they are jovial and clearly love fish. One woman stopped by the stand to ask where the fish comes from, and the first response was "the water." Oh, she wanted a more specific answer? OK, the Long Island Sound. She seemed impressed. They joked that the farmer's market is like a small village, and in many ways that is true. Most people who work there know each other, and often they trade products - some fish for some milk, perhaps. If the market is a village, then Blue Moon Fish is a family, that much is clear.

If you haven't visited Blue Moon Fish at the market, definitely stop by. You can find them in Union Square on Wednesdays, and Grand Army Plaza and Tribeca on Saturdays. Their fish is so fresh I've eaten it raw, so how's that for an endorsement? Also, they have one of the highest Zagat ratings ever.

Boeuf Bourguignon

2008-12-10T17:28:00.000-05:00

When Evan and I went to Paris last spring, we reveled in the culinary pleasures available. We had both been there before, but somehow being older and more food-focused changed our experience dramatically. With taste buds open we embarked to discover what we could about French food. We did not visit the restaurants of famous chefs, and not once did we wait in line to eat. Rather, we found places off the beaten track, down side streets, and with little fanfare. Although we tried many new flavors, we opted largely for old classics. One dish that stood out was Boeuf Bourguignon, or beef stew in red wine, with bacon, onions, and mushrooms. At heart this is a simple stew and could easily be farmers' fare. Somehow, though, when done well, this peasant dish becomes high cuisine, complex and comforting at the same time. As Julia Child remarks in Mastering the Art of French Cooking, "Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man."

Winter begs for warm, hearty dishes like stew. As soon as the weather gets nippy I pull out my stock pot and slow cooker. I have made boeuf bourguignon before, both times part on the stove and part in the slow cooker. This time when the urge came over me, I decided to turn to the classic recipe from Julia Child. Keep in mind that this is no week night meal. It must cook in the oven for at least two and half hours, and requires numerous steps before and after. It is not difficult, but it is involved. I would recommend making it over the weekend and refrigerating and freezing it for a quick and delicious weeknight meal. As with all stews, the flavors of boeuf bourguignon only improve over time.

Boeuf Bourguignon
[Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms]
From Mastering the Art of French Cooking, Volume I, Fortieth Anniversary Edition, by Julia Child, New York: Knopf (2008)

Ingredients
6 ounce chunk of bacon (I used half a package of regular bacon slices)
1 tablespoon olive oil or cooking oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 tablespoon flour
3 cups of a full-bodied wine*
2 to 3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 crumbled bay leaf
18 to 24 small white onions, brown braised in stock (see recipe)
1 lb quartered mushrooms, sauteed in butter (see recipe)

Directions

If the bacon has a rind remove it. Cut the bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches wide). Simmer the rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat the oven to 450 degrees Fahrenheit.

Sauté the bacon in a 9- to 10-inch fireproof casserole 3 inches deep in the oil over moderate heat. Cook for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry the beef in paper towels. This is super important - if the beef will not brown properly if it is damp. Reheat the casserole until the fat from the bacon is almost smoking. Sauté the beef, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Remember that you are simply browning the beef here, it will have plenty of time to finish cooking in the oven.

Add the browned beef to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole with the vegetables. Toss with salt and pepper. Sprinkle on the flour and toss again to coat the beef lightly with the flour. Set the casserole uncovered in the middle position of the preheated oven for 4 minutes. Toss the meat and return to the oven for another 4 minutes. This browns the flour and covers the meat with a light crust. Remove the casserole and turn the oven down to 325 degrees.

Stir in the wine.* Here, I offer a note on what wine to use. Julia Child recommends a "full-bodied, fairly young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy," or a chianti. Burgundy is certainly the standard choice (indeed, the American take on this dish is known as Beef Burgundy). I took the advice of Kathleen Flinn from her book The Sharper Your Knife the Less You Cry and used a Syrah. I picked an inexpensive Trader Joe's variety to put in the stew and drink with it. Despite its low price tag ($4) I was very pleasantly surprised.

After stirring in the wine, add enough beef stock so that the meat is just barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to a simmer on top of the stove.

Then cover the casserole and set in the lower third of the preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done with a fork pierces it easily.

While the beef is cooking prepare the onions and mushrooms (see recipes below). Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim the fat off the sauce. Simmer the sauce for a minute or two, skimming the fat off as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

Since we just had mashed potatoes the night before, we weren't in the mood for something super carby. So I served it with a nice large salad instead.

Here are the additional recipes for onions and mushrooms necessary for the dish:

Oignons Glacés Á Brun
[Brown-braised onions]

Ingredients
18-24 peeled white onions
1 1/2 Tb butter
1 1/2 Tb oil
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
salt and pepper to taste
A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme tied in a cheesecloth

Directions

When the butter and oil are bubbling in the skillet, add the onions and sauté them over moderate heat for about 10 minutes, rolling the onions about so they brown as easily as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Then either braise them or bake them. I braised them. Pour in the liquid (I used the Syrah), season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet.

Champignons Sautés Au Beurre
[Sautéed Mushrooms]

Julia Child notes the importance of fully drying the mushrooms and cooking them in hot butter. They should be slightly browned and should not exude their juices. They should not be crowded in the pan - if they are overcrowded they steam rather than fry. You are better off cooking this in batches if your pan is small. Remember, also that this recipe calls for 1/2 mushrooms, while the bourguignon calls for a full pound. I don't think doubling the butter is necessary - 3 tbs should suffice.

Ingredients
2 tbs butter
1 tb oil
1/2 lb fresh mushrooms
Salt and Pepper

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from the heat.

Notes from the kitchen:

The stew turned out good, although it was not my best dish, or even my best rendition of boeuf bourguignon. It was lacking a certain richness that I think is essential. I thought it had a slightly burned taste, although Evan disagreed.
As you can see from the picture above, my mushrooms emitted their juices, which they are not supposed to. So, they did not brown properly. This is probably because I realized halfway through that the recipe was for 1/2 a pound and I didn't have enough butter in the pan. So, I committed a cooking sin and added a tablespoon of butter while it was cooking. Thus, liquid.
I am not discouraged! I will continue to try different recipes for boeuf bourguignon. Julia Child even says at the beginning of the recipe that "as is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon." So, my search for the perfect recipe continues.

The Foodie Reads: Letters to a Young Chef

2008-12-09T09:30:00.004-05:00

For the past few months I have been reading exclusively books about cooking, chefs, and food. There are a lot of great books out there, and probably even more since the celebrity chef craze took off. The first one of these books I read was Letters to a Young Chef by Daniel Boulud (of such restaurants as Daniel, DB Bistro Moderne, Cafe Boulud, and Daniel Boulud Brasserie).

The book is targeted at culinary school graduates about to enter the professional kitchen for the first time. As Boulud bluntly writes, one necessity of becoming a chef is youth. "Notice these are Letters to a Young Chef, not a new chef. In other words, if you were thirty years old I would not be writing this to you, because the demands of the job and the competition out there require that you start young, as you have, as I did" (p. 85). Ouch. Of course, this is coming from a man who started working in kitchens at 15 years old. So how young do you have to be? 15? 20? Am I over-the-hill at 25?

Despite being clearly far too old to become a chef, and having no culinary school experience, I read on. Fortunately, I did not pick up this book with the intention of becoming an executive chef at a five star restaurant. Rather, I was interested in gaining some insight into the culinary profession generally. Letters to a Young Chef is interwoven with memoir, instruction, advice, and thoughts on food. It presents a reality of the culinary world meant to discourage those who would be easily discouraged, and encourage the passion of others. Boulud offers valuable advice to those interested in becoming chefs. He talks about mastering the use of heat, cultivating your taste buds, the importance of excellent ingredients, proper seasoning, and things to keep in mind when running your own restaurant. One of my favorite tidbits is "do not be a slave to the faddish idea that butter does not belong in the kitchen. Without it, you will never be able to cook so many of the recipes in the classique repertoire" (p. 47). How true. Nine times out of ten if you ask the secret to a particularly delicious dish, the answer is butter, and lots of it.

Boulud really goes into every aspect of restaurants - the cooks, chefs, front of house staff, the importance of dessert and wine (both gastronomically and economically speaking), interacting well with others, etc. In the end Boulud includes "The Ten Commandments of a Chef" and a selection of some of his favorite recipes.

Even if you are not the intended audience for this book (as I was not) I would recommend it. At 124 pages it is a short, entertaining read. If anything it is a good memoir with interesting insight into the culinary world.

Chicken Breast with Chive and Mustard Sauce

2008-12-09T08:28:00.004-05:00

I can't explain why I got the urge for chicken with a creamy mustard sauce. In my memory I have never had such a dish. But, the urge came on and I found many recipes to try. The one I opted for was from Gourmet (2004) on Epicurious.com. I served this with garlic mashed potatoes and salad, although any starch would be a good side (you want something to soak up the velvety sauce). Rice, cous cous, risotto, or buttered noodles would all go well. Or even just some crusty bread.

Ingredients
2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine 3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth (I only used 1 cup, which was plenty).
1/2 cup heavy cream
3 tablespoons minced fresh chives

Directions

1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.

2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.

3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.

4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.

5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.

Notes from the kitchen:

Although this is not a very vegetarian-friendly recipe, I'm sure it could somehow be adapted for tofu, which would soak the sauce right up. Yum.
I used Jim Beam, since that's what I had on hand. Although the alcohol cooked off you could definitely still taste the whiskey a little. Next time I would like to try it with Brandy, just to see.
I reduced the amount of chicken stock and think the liquid could even be reduced slightly more for a thicker sauce.

Spinach Spaghetti with Italian Sausage

2008-12-08T08:18:00.000-05:00

Last night I made a simple but tasty dish: spinach spaghetti with hot Italian Sausage.

Put a large pot of water on to boil. Place sausages in a foil lined baking pan and place in the broiler. In a large pan saute a few sliced chives and cloves of garlic in olive oil. Add a can of whole peeled or diced tomatoes. Bring to a simmer and lower the heat. Flip the sausages once. When each side is brown (or to your preferred color) remove from broiler, slice, and add to sauce. Cook the spaghetti according to package directions, removing a minute or two before done. Reserve a cup of pasta liquid. Add the spaghetti to the sauce and toss. This will finish cooking the pasta and allow it to absorb some of the flavor of the tomato sauce. Top with Parmesan cheese and fresh ground pepper.

Obviously this can be adjusted in many different ways. Use any variety of pasta or sausage for a great weeknight meal.

Spotlight on Parsnips

2008-12-07T16:45:00.003-05:00

Carrot’s underappreciated cousin makes a comeback…or at least it should

As my readers know, I've had a bit of a thing for parsnips lately. People have been seeing this vegetable at the farmer's market, unsure what to do with it. So here is a brief history of the vegetable, along with some recipes that reflect various ways to prepare parsnips.

Parsnips (pastinaca sativum), root vegetables in the umbelliferae family, are vastly unknown and underappreciated in modern cooking. Although a close cousin to the more famous carrot, parsnips are largely ignored in the culinary world, and particularly by home cooks. Parsnips have a long and diverse history. Harold McGee, in his famed work, On Food and Cooking: The Science and Lore of the Kitchen (New York: Scribner, 1984), notes that parsnips were an important staple for ancient Greeks and Romans prior to the introduction of the potato. It was also used in Britain, says McGee, as a sweetener before sugar was widely available. Parsnips were brought to the Americas in the sixteenth century by Europeans. Once potatoes, sugar, honey, and sugar beets became more prevalent the popularity of parsnips diminished.

Indeed, today the parsnip has become largely forgotten, although it is experiencing a slight resurgence due to the popularity of farmers markets and local foods. A search on Epicurious.com, for example, yields 189 parsnip recipes. The parsnip is an incredibly versatile starchy vegetable that can be eaten raw, used in soups and stews, and glazed, roasted, steamed, braised, or pureed. Parsnips are easily identified by their carrot-like shape and white skin. Purchase parsnips with an ivory white color and no brown spots. Regardless of the preparation, parsnips should be peeled before use. Larger parsnips often have a slightly tough core, particularly close to the root. This generally softens when cooked.

Parsnips are more nutritious than carrots or potatoes, and can often be used as a substitute in their place. They are sweet like carrots but starchy like potatoes. Their flavor is almost a subtle, nuttier blend of the two, which is why they can be used in both savory and sweet dishes. Parsnips store well in the refrigerator for three to four weeks, and are best enjoyed in the fall through spring. Cold weather breaks down the starches in parsnips into sugars, meaning that they are sweetest in the winter. Parsnips are low in calories and high in folic acid, fiber, and potassium. They also contain Vitamin C, Vitamin E, thiamin, iron, and folate.

So what’s the hold up? Parsnips are nutritious, inexpensive, and versatile. They are a fun vegetable to experiment with as different cooking methods bring out different flavors in this complex root. As restaurants begin to incorporate the parsnip into their menus, home cooks will become more accustomed to its use. Try cooking with parsnips. You will surely not be disappointed.

For those who require a little push in the right direction, here are some parsnip-centered recipes to try:

Parsnip Soup with Chestnuts and White Truffle Oil
Chef Cyril Renaud of Fleur de Sel – New York, NY
Adapted by StarChefs

Yield: 4 Servings

Ingredients:
1 large carrot, rough dice
1 large onion, rough dice
1 celery stalk, rough dice
2 sprigs thyme
2 quarts water
2 pounds parsnips, plus 2 parsnips for garnish, peeled
1 pound chestnuts, fresh or frozen (thawed to room temperature)
2 ounces crème fraiche
1 Tablespoon olive oil
Pinch of sugar
2 teaspoons butter
½ teaspoon white truffle oil

Method:

For soup:
In a large pot, combine carrot, onion, celery and thyme with water and bring to a boil. Simmer for 15 minutes and strain, reserving vegetable stock.

Slice 2 pounds parsnips into medium-sized pieces and steam with salt and pepper until tender. Blend parsnips with vegetable stock, 1cup at time until a smooth, soup-like consistency is achieved (may not require all of the vegetable stock). Add crème fraiche, salt, and pepper to taste.

For parsnip garnish:
Cut 2 peeled parsnips in half lengthwise and steam. Place parsnips on a baking pan and lightly brush with butter. Bake in a 400 F oven until lightly browned, about 10 minutes.

For chestnuts:
In a large pot, heat olive oil and then add chestnuts. Toss chestnuts in pan and add sugar and butter. Cook slowly until lightly browned. Add a little vegetable stock. Cover and steam for a few minutes until chestnuts are soft.

To serve:
Slice roasted parsnips into ¾-inch pieces and arrange on the bottom of a soup bowl. Ladle soup into bowl and arrange chestnuts in the middle. Drizzle a tiny amount of truffle oil into each bowl.

Parsnip Pancakes
Hans Röckenwagner of Röckenwagner - Los Angeles, California
Adapted by StarChefs

Yield: 6 pancakes

Ingredients:

1 1/2 large parsnips, peeled
1/2 cup all-purpose flour
1/2 small yellow onion, very finely chopped
1/2 teaspoon salt
1 egg, lightly beaten
2 Tablespoons olive oil
Freshly ground white pepper to taste

Bring a medium saucepan of lightly salted water to a boil. Add the parsnips and simmer for 10-12 minutes, or until almost tender. Drain the parsnips very well, pat dry with paper towels, and coarsely grate into a large bowl. Add the flour, onion, salt and white pepper and combine well. Stir in the egg and mix until a thick batter forms. Lightly flour your hands and form the mixture into six 3-inch patties. Heat a large nonstick skillet over medium-low heat. Add olive oil and parsnip pancakes. Cook slowly, turning them over when the bottom is golden and crisp. They will take about 4 to 5 minutes on each side.

Parsnip and Apple Puree
From: The Gourmet Cookook, Ruth Reichl, ed., New York (2004): Conde Nast Publications.

Ingredients:
1 ½ pounds parsnips (about 6), peeled and coarsely chopped
2 tablespoons unsalted butter
1 cup finely chopped onion
2 Granny Smith apples, peeled, cored, and chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup sour cream, or to taste
⅛ ground allspice, or to taste

Method:
Combine parsnips with water to cover in a saucepan, bring to a simmer, cover, and simmer until very tender, about 20 minutes.

Meanwhile, melt butter in a 10-inch heavy skillet over moderate heat. Add onion, apples, salt, and pepper and cook, stirring, until apples are tender, 5 to 10 minutes. Remove from heat.

With a slotted spoon, transfer parsnips to a food processor (reserve ¼ cup cooking liquid) and add apple mixture. Puree until smooth. With motor running, add sour cream, allspice, salt and pepper to taste. Then add enough cooking liquid, 1 tablespoon at a time, to thin puree to desired consistency.

Maple Glazed Parsnips
From: The Joy of Cooking, Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, New York (2007): Scribner

Ingredients:
1 ½ pounds parsnips (about 6), peeled
2 cups water
3 tablespoons butter
2 teaspoons sugar
1 teaspoon salt
¼ teaspoon ground white pepper
3 tablespoons maple syrup
⅛ teaspoon nutmeg, or to taste

Method:
Trim the parsnips at the stem ends. Cit the parsnips cross-wise in half and cut the large halves lengthwise down the middle. If the core in the large pieces is wider than ½ or woody looking and very dark yellow, pry it out with the tip of a knife; this will not be necessary unless the parsnips are large and over mature. If not cooking immediately, cover the parsnips with ice water to prevent discoloration; do not let stand for more than 1 hour.

In a large skillet, combine the parsnips with the water, butter, sugar, salt, and pepper. Bring to a slow boil. Cover and cook over medium heat until tender, 10 to 12 minutes. They should suggest a thoroughly cooked sweet potato in texture. Uncover the skillet, increase the heat to high, and boil the cooking liquid down to a syrupy glaze that coats the parsnips, stirring often. Be careful not to scorch.

Add the maple syrup. Cook for about 1 minute more, stirring gently to coat the parsnips with the syrup. Add a pinch of freshly grated or ground nutmeg.

Pure genious: Truffle Ravioli

2008-12-07T14:53:00.003-05:00

I have already professed my love for Rafetto's Italian Market on Houston Street (see my November 12 posting). I had heard tell of their truffle ravioli, but had yet to experience them. Wow, is all I have to say. Truffle has been one of my favorite flavors as of late, but it can often be overpowering. There was the time, for example, that I carried home a piece of cheese with black truffles on the subway and people actually moved away from me. It was quite pungent.

The truffle raviolis, however, are subtle, luxurious, and unbelievably delicious. The ingredients are simple: mushrooms, black truffles, white truffles, ricotta, truffle oil, garlic, breadcrumbs, eggs, and salt. At $11.95 a one pound box, they are the most expensive item in the store. Oh, but so worth it! We made half a box of truffle raviolis and half a box of the arugula and ricotta raviolis, another favorite. On the advice of the people at Rafetto's we simply tossed them with butter and parmesan. I also sauteed some mushrooms in butter and threw them in. Served with an arugula salad, this dinner was divine. We enjoyed it with a Chilean Merlot.

When we went outside to go out for the night, we found ourselves enjoying the first snow of the winter! Although it is long melted and gone now, there is something magical about that first snow...

Out on the Town: Live Bait

2008-12-07T14:32:00.004-05:00

Well, I am officially back in the U.S. and back to my hectic schedule. How is it that even without a job I feel so busy? Friday I saw my former students and then met up for drinks with coworkers. Of the six of us there, only three remain at the school - what does that tell you? We went for happy hour (half price drinks!) at the Bruckner Bar and Grill, and we ended up pigging out too. Between the six of us we had two large orders of calamari, three large orders of sweet thai wings, and an order of chili nachos. Yum.

Needless to say when it came time to meet Evan for dinner at 8 I wasn't that hungry. But, not one to say no to food, I rallied. Live Bait is a Louisiana style barbecue restaurant-raw bar-and bar in one. We go there somewhat regularly for their awesome burgers and because it is conveniently located between Evan's jiujitsu school and our subway line. Although the bar can get crowded the table area never seems to be too busy. They give you a basket of scrumptious mini corn muffins while you wait. I usually get the grilled chicken sandwich with caramelized onions, Gouda, and barbecue sauce. Friday I opted for the chili served over brown rice. It wasn't the best chili I ever had, and I felt like there was way more rice than chili, but it was good. Certainly considering I wasn't starving.

Evan had another one of our regular selections - the BBQ Bait Burger, which comes with andouille sausage, onion rings, American Cheese, and bbq sauce. It is massive and delicious. All those flavors really work together. It comes with your choice of salad or fries. While they make excellent fries, the salad is a nice counterpoint to the meal.

Aunt Etta's Pancakes

2008-12-05T13:17:00.004-05:00

My Aunt Etta's pancakes are probably the best I ever had. While I don't have a picture, I was able to get the recipe.

Ingredients:
1 cup yogurt
2 eggs
1 tsp vanilla extract
A few tbs canola oil or melted butter
1 cup flour
1 tsp baking powder
1/2 tsp baking soda

Directions:
Beat the yogurt and eggs together very well. You can use plain or vanilla yogurt, or a mixture of the two. If you use vanilla yogurt you can omit the vanilla extract. Add the remaining ingredients and whisk together. Makes 7 pancakes. To make more, double the recipe.

Top with plain or vanilla yogurt and fresh fruit or compote for a special treat.

The Foodie Travels: Quadra Island, Canada

2008-12-05T12:11:00.011-05:00

My blog has been on hold for a week due to a week-long trip to Canada (I just added my updates today). I was on an island off of Vancouver Island to attend my Uncle’s memorial service and spend time with my aunt and cousins. Although I was there for a tremendously sad reason, I had a wonderful time with my extended family. I hadn’t seen my Aunt since she and my uncle visited New York in 2003. I hadn’t been to see them on Quadra Island for over ten years. And I had never met my cousins, who are fishermen and always out fishing in the summer. It's incredible to reconnect with family and realize how deep those ties can be, even if you haven't met.

I won't bore you with too many words. I think the pictures will say plenty. We had a long journey to get there - a six hour flight from New York to Vancouver, followed by an hour flight on a tiny plane to Campbell River and a ferry to Quadra Island.

The gourmet food options available at JFK. Even a Todd English Restaurant! Snazzy.

Our tiny plane took off (and, more importantly, landed) despite heavy rain and fog...

The ferry to Quadra Island

My aunt's wood burning stove - and the best seat in the house.

Melanie's delicious pasta, meatballs, and salad. One of many large family meals together.

My uncle's memorial potluck. A beautiful way to be remembered. Over 200 people gathered in the community center to honor his life with a brief service, food, and drink.

My cousin's fishing equipment in his shop (where the rowdy after party was held until the wee hours of the morning).

My cousin's fishing boat.

Unbelievably delicious sushi in Campbell River. A Kisca is pure genius - raw scallop mixed with kiwi. The roll with barbecued salmon skin was also something incredible - and a dish I wouldn't have tried just a few months ago. And the California rolls have real Dungess Crab, not fake crab stick!

The water as we go on the ferry back to Quadra.

A few shots of Rebecca Spit Park on a (rare) sunny day.

Halibut caught by my cousin that day.

A delicious meal of swimming scallops, salad, mashed potatoes, and fresh-caught salmon and halibut. Caught by one cousin and prepared by the other.

A close-up of the seafood - swimming scallops in their shells! There is more to scallops than just that fluffy white part.

On my last night in Quadra my cousin's daughter, Hannah, and I made a chocolate cake for my aunt's birthday next week. It was very, very rich.

And the long journey home. When the steward told us to watch our heads going into the plane, I didn't realize we would have to continue ducking to get to our seats. Even I got a little claustrophobic...

Evan met me at the airport, and now I am home. It feels funny to be back in the city after a week of fresh fish, eggs straight from the chicken, and tons of family time. Now I have to think about reality - I did quit my job last week, after all. What am I supposed to do with myself? Maybe I'll give myself a few more days to get it together...

Thanksgiving Photo Submissions

2008-12-05T11:55:00.006-05:00

Thanks to everyone who submitted photos of their Thanksgiving meals to me! And thanks for being patient waiting for them to be posted...

Julia's Thanksgiving (1): Fresh hazelnuts and almonds waiting to be cracked in front of the fireplace (in an off-the-grid solar powered home in Maine in the middle of the woods).

Julia's Thanksgiving (2): Pies, coffee, tea, and corn pudding keeping warm on the wood-burning stove (in an off-the-grid solar powered home in Maine in the middle of the woods).

Jill and Declan's Thanksgiving

Steph's Thanksgiving in France

Manissa and Keegan's Thanksgiving (1): A vegetarian feast

Manissa and Keegan's Thanksgiving (2): Pies, pies pies!

Beth's Thanksgiving: Cranberry Cherry Torte.

Her mom found the recipe in the Cleveland paper and theydoctored it up. Super delicious! Here are the ingredients:

CRUST:
2 ounces whole hazelnuts
1 3/4 cups whole wheat pastry flour
1/2 confectioners sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup unsalted butter, cold, cut into small bits
1 egg, beaten

FILLING:
2 cups leftover homemade cranberry sauce
1 bag frozen cherries (pitted)

Thanksgiving, family style

2008-12-05T11:23:00.010-05:00

Thanksgiving in my house is always a big event, although not big in the way that many are with countless family, friends, and pies. While we have shared Christmas and Easter with family, and now Rosh Hashanah with our new extended family, Thanksgiving has always been a holiday reserved for my mom, dad, sister and I. We probably cook as much food as a get-together for ten, but that’s part of the fun. We munch all day on some antipasto that my father prepares.

In past years my father has made turkey a number of different ways, and it has always been good. In recent Thanksgivings he has experimented with brining the turkey, a popular method as of late. It always produces a moist turkey (although be careful not to brine it for too long to avoid an over-salty piece of meat). This year, he simply roasted the turkey on a bed of vegetables and herbs. It was delicious!

Carving a turkey is always tricky business. This year I watched my father carefully. Start by removing the wings and legs. Then cut into the breast and slice off the breast meat. We barely ate half our turkey!

The final meal included turkey, mushroom gravy, green beans, mashed potatoes, stuffing, cranberry sauce, salad, and biscuits.

The tower of leftovers!

For dessert we had two pies (my mother-in-law’s pecan pie and my pumpkin pie), and my mother-in-law’s famous pumpkin chocolate chip mini muffins. You can find the recipe for my pumpkin pie in the South Bronx Thanksgiving post, but the muffins will remain under wraps.

Recipes to Rival: Squash Soup with Creme Fraiche

2008-12-05T10:48:00.008-05:00

My first Recipes to Rival challenge and I am late! I made this soup weeks ago for the Bronx Potluck, but was unable to post on December 1. Well, here it is. This soup was excellent if only a little time consuming. There are many steps, but they are all well worth it. Although the soup was good the day I made it, I thought it tasted too strongly of the mirepoix - you could really taste the leeks and onions. A few days later, however, the flavors really mellowed to present a delicious, subtle, creamy soup. A week later it only improved further. It kept well in the fridge and I'm sure it would freeze well also.

Squash Soup with Vanilla Creme Fraiche

Please see the original inspiration at the Top Chef Website.

Prep Time: one hour and 30 minutes (A little longer...)
Serves: more than 8 (way more than 8 - I brought this to two potlucks!)
Spike & Andrew's recipe:

Mirepoix:
3 sliced leek bottoms (rinsed)
4 carrots (peeled and sliced)
10 shallots (peeled and sliced)
1 clove garlic
1/2 lb butter
1/2 cup honey
1/2 cup miso stir*
Salt and pepper

Squash:
5 acorn
5 butternut (or any combo - I used 9 acorn)
Oil for rubbing
Salt and pepper

Vegetable Stock:
4 quarts water
2 white onions
4 carrots, peeled
2 leeks
6-8 button mushrooms
Bouquet garnish (parsley, bay leaves, peppercorns)

Vanilla Creme Fraiche:
Creme fraiche
2 vanilla beans

Additional Ingredients:
Salt to taste
Cayenne to taste

DIRECTIONS:
Vegetable Stock:
In a pot, boil all ingredients together with the exception of the bouquet garnishes. (NOTE: allow to simmer for at least 1 hour)

Mirepoix:
Sweat all of the vegetables with butter. This entire dish can be made vegan by cooking the vegetables in oil rather than butter. I even left the mirepoix out of the vegan portion I set aside and it was still very good. Sweat down and deglaze with honey. Stir and add miso. *Miso stir is simply miso paste mixed with a little stock. This allows the miso paste to easily mix in with the vegetables rather than clump up. Season with salt and pepper.

Squash:
Cut squash in half, scoop out seeds and reserve one butternut head for garnish. Rub squash with oil and season with salt and pepper. Place one piece of sage under every piece of squash. Place squash face down on a sheet tray and roast at 350 degrees until done. Scoop flesh out and pass through a ricer. I did not pass through a ricer. I added the soft flesh to the soup and mixed it all with an immersion blender, which was fine.

Soup:
Combine squash and vegetable stock to desired consistency. Add mirepoix and cook. Blend with a vita prep and strain through a chinois. I did not do this. Instead, I blended in the pot with an immersion blender. It saves time and your hands from scalding. Season with salt and cayenne.

Vanilla Creme Fraiche:
Whip creme fraiche and scrape vanilla beans and fold in. I also added a few teaspoons additional vanilla extract.

To Plate:
Add 6 ounces of soup in bowl and spoon in creme fraiche.

Out on the Town: I Tre Merli

2008-12-04T16:06:00.003-05:00

The night before Thanksgiving Evan and I decided to go out to dinner. It was my last day of work as a social studies teacher (I resigned, a story that could be a blog in and of itself), it was our four month anniversary (who's counting?) and on Friday I would be going away for a week to visit relatives in Canada. We decided to try I Tre Merli, a restaurant on West 10th Street in the West Village, near our parents' houses and somewhere we had never tried before.

They gave us some nice bread to start. We were less than impressed with the $7 glasses of chianti though. Not that we know anything about wine.

We had the sea scallops with avocado and tomato to start. They were good, but I wasn't particularly fond of the fried scallops. It made them taste like any other fried fish. It was good, but nothing special.

The mains were really yummy. Evan had Tagliolini Neri Ai Frutti Di Mare - Black Tagliolini with Shrimp and Calamari in a Lightly Spiced Tomato Sauce. I had Ravioli Di Cinghiale Al Porto - Boar Ravioli with Porto Wine Reduction Sauce. I loved the port reduction sauce and the boar meat.

Blog on hold for a few days

2008-11-30T15:56:00.001-05:00

Hi all,

I am on a remote island in Canada for my uncle's memorial service and do not have access to wireless to post from my laptop, where all of my pictures are. Sooo the blog will be on hold until Friday, December 5 at the latest (hopefully sooner). At that time I will have about 10 postings to put up! Thanks for your patience, and thanks to everyone who sent me Thanksgiving photos! That being said, if you haven't emailed me Thanksgiving pictures, it's not too late since I am delayed!

Thanks.

Thanksgiving Photo Submissions

2008-11-26T00:20:00.005-05:00

Obviously I am going to have a mega Thanksgiving post. Evan and I are going to each be with our respective families for Thanksgiving, and I was going to give him a camera so I could post on the two celebrations. This got me thinking: it would be cool to show many Thanksgivings! So, I am requesting photo submissions from your Thanksgiving celebration.

Submission Requirements:

Email one picture that sums up your Thanksgiving to southbronxfoodie@gmail.com
The picture must primarily focus on food, although if there are people as well that is up to you
Provide a brief (like one sentence) description
Please send the picture to me by Friday, November 28 if possible (November 29 at the latest).

Thanks!

Out on the Town: Mercadito

2008-11-25T23:57:00.004-05:00

Sadly, Abby will be leaving us to travel in South America for a few months. Although we will miss her dearly, her departure was a good excuse to get together and eat delicious food. Abby chose Mercadito, a Mexican ceviche and taco restaurant on 11th and B. We were going to have the $30 tasting menu, but then we discovered that on Mondays they have all you can eat tacos for $23/person. We definitely got our money's worth! The tacos are small, but we ate plenty. We had tacos with shrimp, mahi mahi, pork, beef, chicken, and vegetables.

The tacos were incredible, particularly the shrimp and mahi mahi. They also make unbelievable margaritas and mango mojitos. Be sure to call ahead if you are in a large group as they are very particular. We all had to agree whether to get the tasting menu or the all-you-can-eat. They wouldn't let even one person deviate. Otherwise the service was very good and the atmosphere nice. I would definitely recommend it on a Monday night!

Orecchiette with Squash and Mushrooms

2008-11-25T00:07:00.000-05:00

Tonight I made a tasty fall meal: orecchiette with squash and musrooms.

Ingredients
1 lb box orecchiette or other pasta
1 acorn squash, skinned and cut into small pieces
8 oz mushrooms, sliced
1 cup milk or cream
oil and butter
rosemary and thyme
grated parmesan cheese
truffle oil (optional)

Directions
Place a pot of water on to boil for pasta.

Heat oil and a little garlic butter in a large skillet. Saute the squash for about 6 minutes, until soft and lightly browned. Add mushrooms and more butter, if needed. Add some fresh rosemary and thyme. Cook for another 5 minutes.

Add about a cup of milk or cream (I used whole milk). Grate about 1/4 cup Parmesan into sauce. Reduce heat and allow to simmer for a few minutes while pasta finishes cooking.

Drain pasta, reserving 2 cups of pasta water. Add pasta to vegetables and toss. Add reserved water if it is too dry. Serve in a bowl. Top with fresh grated parmesan, fresh ground pepper, and garnish with roesmary and thyme.

Bronx Thanksgiving Recipes - Caramelized Apple Pecan Pie

2008-11-24T23:32:00.001-05:00

OK, I love pecan pie and I love apple pie. That's why when I saw a recipe in this month's Bon Appetit magazine for a caramelized apple and pecan pie, I knew I had to try it.

Inredients
Apples:

1 1/2 cups (packed) brown sugar (I used a mix of light and dark)
3/4 cup (1 1/2 sticks) unsalted butter, diced
3 Albemarle Pippin apples or Fuji apples (1 1/2 to 1 3/4 pounds), peeled,quartered, cored

Filling:

1/2 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
4 large eggs
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 1/2 cup coursely chopped pecans, toasted (be careful not to toast too long...)

Directions

For apples:
Preheat oven to 350°F. Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil.

Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup.

Bake 15 minutes; turn over. Bake until just tender, about 20 minutes longer.

Transfer apples to paper towels to cool slightly.

Whisk syrup in skillet until smooth. Cool slightly and reserve. Maintain oven temperature.

For filling:
Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture; whisk until smooth. Stir in pecans. Pour filling into crust. Arrange apples, rounded side up, atop filling.

Bake pie until filling is set in center, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Transfer to rack and cool completely.

The pie was a delicious success! I slightly reduced the amount of sugar from the original recipe and it was definitely sweet enough. I will be making this again tomorrow for Thanksgiving.

Bronx Thanksgiving Recipes - Pumpkin Pie

2008-11-24T23:13:00.000-05:00

Let me begin by saying that I love pumpkin Pie. It is a strange thing that despite this affinity, I only crave it this time of year. I have made pumpkin pie many times, often from scratch. This year, short on time, I used canned pumpkin puree as my base and a frozen pie crust. I even used the recipe on the pumpkin can. And you know what? It turned out to be one of the best pumpkin pies I've made. Go figure.

Ingredients
1/2 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 9 inch deep dish pie shell

Directions
Preheat oven to 425 degrees. Mix the sugar, salt, cinnamon, ginger, and cloves in a small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. I got non-fat evaporated milk. I only used about 1/2 of the can (any more and it would have been too watery and too much).

Pour the mixture into a pie crust. As recommended to my by my mother-in-law, I always use Oronoque Orchards pie crusts. You can find them in the frozen section for about $2.50 for two.

Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool. Serve immediately or refrigerate.

Bronx Thanksgiving Recipes - Roast Chicken

2008-11-24T22:46:00.000-05:00

Since I will be having turkey on Thursday, I decided to make a roast chicken for the meat-eaters at the potluck (definitely in the minority). Sarah had sent me a recipe not too long ago that I wanted to try, so this is adapted from her. It turned out moist and delicious!

Ingredients
1 Chicken (mine was 8.5 lbs)
12 cloves garlic, peeled and sliced
2 lbs red bliss potatoes, quartered
2 large parsnips (4 carrot-sized ones), sliced
1 large onion, cut into large pieces
8 oz white mushrooms, sliced
rosemary
thyme
3 tbs butter, cut into small pieces
3 cups water

Directions
Preset oven to 425.
Wash the chicken with water. Take out the bag inside the cavity. Reserve for soup or discard.
Put the chicken in a roasting pan. Rub the chicken skin with peeled garlic and salt.

Cut little holes in the skin and put in fresh cloves of garlic throughout, including a few pieces in the cavity. Rub the skin with butter and place small pieces of butter under the skin and in the cavity. Sprinkle fresh rosemary and thyme all over. Salt and pepper too.

Around the chicken put parsnips, potatoes, onions, mushrooms and remaining garlic (or any vegetables you have around). They roast wonderfully, and they give the chicken a nice flavor. You can also put some inside the cavity to roast. Alternately, you could put stuffing inside.

Add water all rround so that the chicken and vegetables are sitting in about an inch of water.
Put it in the oven for 30 minutes. Reduce temperature to 375 and cook another 2 1/2-3 hours until the inside of a leg can be cut open without pinkness or colored juice. Baste every 10 minutes or so as it cooks. Add more water as needed.

Since it is a large chicken it took longer than I thought to cook. When it was done, however, the skin was golden brown and crispy and the inside was moist and delicious. There was an incredible aroma of butter and roasted vegetables that almost turned a few vegetarians back to the dark side.

Evan did a stellar job carving the chicken like a pro. The chicken turned out delicious and a big hit - there wasn't a scrap left. The vegetables were frickin awesome too.

Bronx Thanksgiving

2008-11-24T22:21:00.000-05:00

Sunday evening we got together for our second Bronx potluck in two weeks. This time was the second annual Bronx Thanksgiving (maybe third?). We love Thanksgiving so much that we try to celebrate it as much as possible. This time there were about 18 of us, only 6 of whom were at last week's potluck. Turns out we have quite a large and ever-expanding South Bronx network!

Besides the fabulous company, we also ate some darn good food. I'm going to have separate entries for some of my recipes. There was so much food I can't even remember it all. There was roasted chicken, fish stew, enchiladas, macaroni and cheese, beets and feta, all kinds of cranberry sauce, potatoes, corn bread, squash puree, and roasted squash. Not to mention pie, cookies, and chocolate. Oh, and mulled wine and eggnog.

Those of you that were there, I once again encourage you to post your recipes in the comments section! There was so much good food. Viva Thanksgiving, traditions, and friends!

Out on the Town: Weekend Edition

2008-11-23T12:57:00.005-05:00

Well, I have a whole weekend's worth of eating to blog about. And what a weekend it was.

It all started Friday afternoon after work when my coworkers met at Sweetwater's Bar and Grill, around the corner from our job (only three more days for me!). It is on 3rd Avenue and 139th Street (1 block from the 6 train stop at 138th and 3rd ave). Although Fridays the place is normally packed with schoolteachers unwinding after a long week (there are many schools in the neighborhood) this Friday it was pleasantly empty. We were able to sit at a table and vent in peace. We ordered some of their awesome wings, chicken nachos, and calamari.

Manissa and Keegan came to meet us at Sweetwater's. Then Keegan, Marsha and I headed downtown to meet Evan and Alex in Koreatown, the glorious area located on 32nd Street between 5th and 6th Avenues. We went to Pocha 32, a Korean bar located on the second floor (as many things in Koreatown are). Although there was a 20 minute wait, we gave them our cell phone number and they called us when there was a table. Here, we drank soju (korean rice wine) and ate Korean street food, such as seafood pancake, fish stew, and cheese omelets. The walls are covered in fishnets and pictures of past visitors.

Following Pocha 32, the only natural thing to do was sing karaoke! So we went to one of the many Korean karaoke places, also on the upper levels of buildings, and sang our hearts out for a few hours in a private room. Good times.

Saturday for a very late lunch (it was around 5) Evan and I went to the Greydog Cafe on University and 12th Street. Although it is often filled with NYU kids, we can't help it, we love their sandwiches. I got my old standby, the grilled chicken press (grilled chicken, pesto, roasted tomatoes, mozzarella). I also got a cup of veggie chili, which was ok. Evan had a turkey Ruben. Yum!

For dinner we met Amy, who is home from New Orleans! We went to Republic, by Union Square. They have awesome Thai-style soups and noodles. We started with beef satay, which is much more flavorful than your standard Thai restaurant satay. I had a tomato and beef soup, Evan had spicy duck soup, and Amy had Salmon soup.

In other good news, I finally got fed up with my camera and bought a new one today. The flash on my old camera was busted, which is why the pictures in this posting kind of suck. So, hopefully, better pictures to follow! Tonight we are having our Bronx Thanksgiving, so look forward to a posting on that coming soon!

Out on the Town: Chat 'n' Chew

2008-11-20T20:25:00.004-05:00

Julia, Kira and I had dinner at Chat 'n' Chew by Union Square tonight. It's a good place to go as the weather begins to chill. They serve up home style comfort food like meatloaf and macaroni and cheese. Is it the best food I've ever had? No. Is it high cuisine? No. But it is consistent, comforting, and tasty.

Normally I would go mac and cheese, but I've actually had that a lot lately. Really I just wanted sweet potato fries, but I figured that wasn't enough so I got a veggie burger to go with them

Julia had a grilled cheese and tomato. We were impressed that it came with cheddar, American, and Swiss cheese. Three cheeses are better than one!

Kira had the veggie chili, which I was also thinking of getting. It's a hearty portion of vegetarian bean chili with a nice smoky flavor.

When we left there was a man playing the bagpipes in the street! The flash on my camera is messed up so I couldn't get a great shot, but here is my blurry photo.

Rigatoni Pomodoro with Chicken and Salad

2008-11-20T17:05:00.005-05:00

I know! It's been (gasp) two days since my last post. Don't worry, we've been eating, and not just peanut butter and crackers either :-)

Tuesday evening Evan and I had Thai food at our favorite place, Eat, on 3rd Ave and 81st. St. I was going to do an "Out on the Town" posting on it, but I was so hungry I forgot to take pictures of my food. 86th St. is just a few stops on the subway for us, and also where I can go to Staples, the gym, and my bank so it is convenient. Eat has delicious curry puffs, salads, curries, and noodle dishes. One time I had the avocado curry and was not crazy about it. Every other time I have not been disappointed.

As for last night, we ate rigatoni pomodoro with grilled chicken and salad. Another easy weeknight meal that can be easily altered according to what ingredients you have on hand.

I chopped 3 large shallots, 3 cloves of garlic, and 1 carrot and sauteed them in oil. Add a can of whole plum Italian tomatoes, crushing with your hands. Add some chopped basil and grated Parmesan cheese. Let the sauce simmer while you bring a pot of water to boil.

If you are including chicken, rinse chicken breasts and pat dry. Add salt and pepper and place them in an oiled skillet. Cook on each side for 5-7 minutes. When the pasta is very al dente, drain it in a colander, reserving a cup of the cooking liquid. Add the pasta to the sauce to finish cooking it. This allows the pasta to absorb the flavor of the sauce. Add pasta water as needed.

Slice chicken breast. Combine chicken and rigatoni in a bowl. Add additional fresh basil, grated Parmesan, and fresh-ground pepper.

To round out the meal, serve it with a salad.

Oversized Pigs in a Blanket

2008-11-18T06:49:00.006-05:00

For those of you that were at our wedding you might recall "pigs in a blanket" (mini hot dogs wrapped in pastry crust) being passed around during the cocktail hour. While we also had beef satay, chevre crostini, and the like, pigs in a blanket were a necessary addition, we felt. Everyone loves pigs in a blanket! (Ok, except maybe vegetarians). Does anyone remember that time Julia and I got that huge box of frozen Nathan's pig-in-a-blankets? Ah, memories...

Anyway, such was the inspiration for our makeshift dinner last night. When my original cooking plans fell through because we were lacking some major ingredients, I had to think fast. We had some disparate ingredients, but nothing that might make a meal. Cannelloni beans and barbeque sauce? No thanks. Parsnips and Ceasar dressing? Maybe next time. We did, however, have a large package of Nathan's hot dogs in our freezer. But no bread! We were going to eat them with our frozen garlic naan, but I knew there had to be something better.

That's when I reached my moment of genious (madness, some might say): oversized pigs in a blanket. We had frozen pie crust, we had hot dogs, ta-da! We thought about all the different ingredients we might be able to wrap with the hot dogs and so we sauteed onions in preparation. We also thought about including cheese, sauerkraut, and mustard.

We found that stuffing the pigs in a blanket was a little more challenging then we anticipated since some fell apart. Onions seemed to work well, and we successfully wrapped brie with a few. Here is a how-to: Cut a triangular shape out of the pie dough. Place a thin layer of "filling" if you want any. Then place the hot dog flushed right and role on a diagonal, like so:

We baked them in a 350 degree oven for about 30 minutes, until the pastry crust started to become slightly browned and flaky.

We served them with ketchup, spicy mustard, and thousand island dressing, along with the remaining sauteed onions. I was pleased to find that this dinner, cobbled together from our freezer, turned out to be pretty darn good! The ones stuffed with sauteed onions were the real winners, and the ones with brie were a close second. For parties, I have to say I would continue to recommend the mini versions of this. Oversized pigs in a blanket aren't exactly what I would call 'company food...'

A side-note: vegetarians could easily make this with vegetarian hot dogs. It would probably make the veggie dogs taste better!

South Bronx Potluck!

2008-11-16T22:34:00.000-05:00

One of my favorite things about living in the South Bronx is the community that we have established here. Tonight we had a potluck with people in the neighborhood at my friends' apartment around the corner (the building where I originally lived when I moved to this neighborhood). There were about 20 of us (more?) hanging out enjoying good food - my favorite activity. Even though most of us knew each other, we started out by going around and saying who we were, what dish we had brought, and our connection to that building. It was fun to see all the connections, which are so criss-crossed at this point. It's great!

We had a feast, to say the least. Guacamole, vegetable curry, lentils, two kale dishes, mashed potatoes, sausages, macaroni and cheese, roast chicken, squash soup, cornbread - and those aren't even counting the desserts! Our plates were filled like it was Thanksgiving.

There was also a dessert smörgåsbord. There was rugelach, vegan chocolate cupcakes, and chocolate cookies. The vegan lemon cupcakes were a big hit - so moist and delicious! I have requested the recipe for future use.

You think that's a lot? I'm not even done yet! There was also a silky smooth vegan mango ginger "cheesecake" - so good. Julia ambitiously made three pies, all of which were incredible. My favorite was the apple cranberry, but I would say the major hit was the chocolate pecan. It was agreed that it tasted like melted candy bars, and thus had serious mass appeal. The maple pumpkin was awesome too. Maple syrup in pumpkin pie is genius.

Once we were all in a food coma, we sat around and talked, trying to digest. Then we would go back for some more food. More pie, anyone?

Those of you that were there, you should post your recipes from the evening in the comments section! Or you can email them to me so I can post them. There was too much good food tonight for it to go unblogged.

Out on the Town (Boston): Sound Bites

2008-11-16T22:07:00.000-05:00

I went for a quick 24 hour trip to Boston yesterday. It had been months since my last visit, and it was time. I stayed with my friend Steph and after a few hours of lounging inside avoiding the rain we finally ventured out for dinner. We opted for the Pour House, a bar on Boylston. The main draw was the Saturday night special - half-priced burgers, not to mention inexpensive large beers. My burger with cheddar and sauteed onions and a mountain of fries came to a whopping $2.85. I could not complain about a night out for way under $20, including transportation.

For breakfast this morning we met our friends Sarah and Adam at Sound Bites in Somerville. There was a line, but it was worth the wait.

Breakfast often presents the perennial dilemma - pancakes or eggs? This is especially problematic if the menu looks good. The more interesting the menu the more decisions one must make. I thus always appreciate a pancake/eggs combo on a menu. It saves me a lot of distress in breakfast ordering. Sound bites had exactly the combo for me - two eggs, two pancakes, choice of meat, and toast or a bagel! What?! For the pancakes you could choose from many enticing options - I went for mixed berry. Honestly, the pancakes won in the end, but I was happy with my wealth of food. I saved the bagel for the bus ride home. Did I mention this cost $7.99? Yeah, that's right. Take that, New York.

Sarah went for the same combo, but with banana-berry pancakes. Mmmm. Steph had the Tunisian omelet, with olives and feta. Not up my alley, but sounds incredible for the olive lover (another hurdle I have yet to cross). Adam had an amazing looking take on Eggs Benedict - instead of Canadian bacon it had tomatoes and avocado. Brilliant.

In the end, Sounds Bites was a great breakfast spot. The pancakes reminded me of our favorite college breakfast place, the Country Corner Cafe in Saratoga Springs. It is surprisingly difficult to find reasonably priced delicious breakfast, and this definitely hit the mark. Thanks Steph for recommending it!

Out on the Town: Gottino Gastroteca

2008-11-15T07:30:00.001-05:00

Last night, after I ate Thai food in Astoria with Kira, and Evan and Peter had burgers at the Stoned Crow in the village (now serving burgers a la Corner Bistro), I met up with Evan and Peter. What was supposed to be a quick drink ended up being a whole evening spent at Gottino on Greenwhich Avenue between Charles and Perry, in the West Village. We had been here once before and enjoyed the experience. To begin with, the small "gastroteca," as they like to call it, is beautifully designed and laid out. From the marble countertops to the stunning red meat slicer, not a single detail was overlooked.

You can stand at the bar, or if you are patient as we were (or lucky), you can get a seat. They only have four tables, none of which has room for more than five people. This is not a place to go with a large group. A few friends or a date would be ideal. The wine list offers many choices, although not so many that it is overwhelming. There are a range of prices, but I did not see any for below $35. This works out fine when you are splitting a bottle, but prohibits Gottino from being a regular hang out spot.

There is also a whole menu of delicious-sounding food. When we have been there we have ordered cheese and been very happy. I want more of the sharp fontina I had last night! Next time, we will try out the other side of the menu.

All in all, a nice place to go. Wonderful atmosphere, good wine, good cheese. What more could you want?

A google search on Gottino yields many hits. Here are two reviews that might be of interest. I disagree with the ratings in the Village Voice - I have found the service to be very good. The wait staff is knowledgeable and willing to spend time talking to you about your selections.

New York Magazine
Village Voice

Bay Scallops with Pesto Spaghetti (and caprese, and oysters)

2008-11-14T17:17:00.001-05:00

Keegan brought us fresh bay scallops from the farmer's market yesterday! Eaten raw (because they are so fresh you can do that) they taste just like summer - saltwater and beach. Interestingly, though, as Keegan told us, summer is the only time when you really can't get bay scallops. The irony. He also brought some oysters to be enjoyed raw. Here is Keegan shucking oysters (I think that is the appropriate term...).

After eating the raw oysters (ok, I only ate one. I'm still new to this seafood thing... But I did enjoy it) we had caprese. Simply slice fresh mozzerella, place a few slices of basil and a slice of tomato on each. Sprinkle with sea salt and fresh ground pepper. Drizzle with balsamic vinegar and olive oil. Although this is really a summer appetizer, I always think it is delicious.

We made Pesto to go with the spaghetti. I love making different varieties of pesto. We made a simple basil pesto. In a food processor or blender, combine one bunch of basil, some pine nuts, a few cloves of garlic, parmesan, and olive oil. Mmmm.

We quickly sauteed the scallops with some butter, tossed the spaghetti with pesto, and served!

Gamelli with Peas, Pearl Onions, and Mushroms

2008-11-13T07:32:00.000-05:00

Our friend Abby came over last night to watch the premier of Top Chef on Bravo - which, this season, is in New York. Very exciting. It is off to a great start. I loved the initial "quickfire" challenge - first they had to perfectly peel 15 apples with knives. Then, the slowest had to perfectly chop them. Finally, the slowest of all had to cook with them. It was really a competition of skill.

While waiting for the show to start we made dinner! A simple pasta with peas, pearl onions, and mushrooms. A true 30 minute meal!

Ingredients
1 lb gamelli or other pasta
1/2 tbs of garlic butter, or as needed
8 oz sliced portobello mushrooms
9 oz package frozen sweet peas with pearl onions
salt and pepper to taste
Parmesan cheese for grating

Directions
Boil water for pasta. Cook pasta according to directions, until it is al dente.

Meanwhile, saute mushrooms in garlic butter for a few minutes until they soften and darken in color. Cook the peas according to package directions.

Drain the pasta and toss with mushrooms and peas. Grate parmesan cheese on top and serve. Voila!

Some easy variations:

Add some cream for a more substantial sauce
Add sauteed onions or shallots, or any other vegetable!
We also served some grilled chicken on the side

Eclectic dinner: Wild mushroom ravioli, mashed potatoes, and salad.

2008-11-12T07:34:00.000-05:00

Our friend Keegan came over for dinner last night. He was down in Florida for a few weeks before the election canvassing the wide variety of people living in the West Palm Beach area. He has some great stories to tell. Combining forces we cobbled together an eclectic but delicious (and very carby) meal.

At the base of it were wild mushroom raviolis from one of my favorite places on earth, Raffetto's. It is a small family-owned Italian market on Houston and Sullivan Streets. They make their own ravioli, manicotti, pasta, sausage, and sauces. Their prices are reasonable, and the same people have been running it for as long as I can remember. I will devote an entire blog post to them at some point soon, but for now here is somebody else's posting about them http://newyorkdailyphoto.blogspot.com/2007/04/raffettos.html

Keegan also made some delicious mashed potatoes to accompany our meal. We had a jar of tomato sauce on hand, and Keegan added an awesome tempeh mixture. He said that he mashed up the tempeh and cooked it on high heat for a while, basically burning it. But the resulting flavor was very deep. We mixed it with the sauce, plated everything, added a salad, and ta-da!

Recipes: Onion Chowder, Cheesy Onion Popovers, and Macaroni and Cheese

2008-11-10T20:57:00.000-05:00

Last night I got a little overambitious with dinner. I had seen a recipe in the magazine, Everyday with Rachel Ray, for Onion Chowder with Cheesy Onion Popovers. It sounded easy enough and delicious. Somehow I also thought making macaroni and cheese would be a great addition. It was, it just took a little while.

Onion Chowder with Cheesy Onion Popovers
Adapted from Everyday with Rachel Ray

Ingredients
4 Onions (I used 2 white and 2 yellow), chopped
Salt
1 1/4 cups flour
One 32-ounce container chicken or vegetable broth
1 tbs Hungarian paprika
1 tbs garlic salt
2 cups milk
3 large eggs
2 tbs butter, melted
2 ounces parmesan or cheddar cheese, cut into twelve cubes
1/4 cup finely chopped chives

Directions:
Preheat the oven to 425º. Grease a standard 12-cup muffin pan. Add the onions and salt to a large dutch oven and cook for about 8 minutes. Set aside 1/4 cup of the cooked onions.

Sprinkle the remaining onions in the pot with 1/4 cup flour, stirring for one minute. Stir in the chicken broth and bring to a boil. Stir in paprika and garlic salt. Lower the heat and simmer for at least 8 minutes.

Meanwhile, mix the reserved onions, 1 cup milk, 1 cup flour, eggs, butter, and 1/4 tsp salt. Whisk until batter is smooth (the original recipe said to mix in a blender, but I prefer to keep the onions). Fill each muffin cup halfway with batter and place a cube of cheese in the middle. Bake for 25 minutes, then lower the heat to 350º and bake for 15 minutes more.

Stir the remaining 1 cup milk into the soup. Heat through. (I also added about a 1/8 cup heavy cream). Garnish with chives.

Macaroni and Cheese
Adapted from Gourmet Cookbook, recipe available at: http://www.epicurious.com/recipes/food/views/Macaroni-and-Cheese-14930

Ingredients

1 pound ziti or other pasta

For topping

2 tablespoons unsalted butter
2 cups bread crumbs
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

For cheese sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dried hot red pepper flakes
2 3/4 cups whole milk
3/4 cups heavy cream
4 cups coarsely grated extra-sharp cheese(about 1 pound) (we used a mixture of cheddars, + aged Gouda and Parmesan).
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.

Make topping:
Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.

Make sauce:
In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, cheese, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.

Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni and cheese sauce. Transfer mixture to baking dish.

Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

Notes from the kitchen:

The soup recipe was originally bland, which is why I added Paprika and garlic salt. It would be fun to experiment with other spices and flavors. Potatoes or chicken might be good too.
The soup also originally called for bacon. I generally avoid bacon in my soups, but I think it would have been quite good here. Or pancetta.
The Mac and Cheese and the soup were both even better the next day.
Panko breadcrumbs would definitely be better than regular ones. Also, the mustard was a nice touch.
I used ziti from Trader Joe's, which definitely has a distinctive taste. Not bad, but it oddly has notes of cinnamon or something. Next time I will try a more neutral tasting pasta.
Next time I want to try adding some sauteed mushrooms with truffle oil right before baking the macaroni and cheese.

Out on the Town: Ronnybrook Farms and Chelsea Market

2008-11-09T20:23:00.000-05:00

I grew up in the West Village. When I was in middle school, Chelsea Market opened on 9th Avenue and 17th Street, just a block from my school. My friends and I would go there for lunch and eat cheesecake, soup, and drink chocolate milk. It was great because there was variety and it was surprisingly reasonable. It's main downside at the time was that it was on 9th Avenue, which was still pretty sketchy. What I love about Chelsea Market is that even though the neighborhood around it has changed dramatically in the past ten years, this market has not. Although there are some newer, fancier establishments, many of the places that were there when it first opened - Ronnybrook Farms, Ruthie's, Amy's Breads, and even Hale and Hearty Soups - are still there. The Italian market is the best place to go for fresh Italian sausage (made right there), french spicy mustard, and spices.

Since Ronnybrook Farms had left the farmer's market before I got there on Saturday, we needed milk. What better excuse to go to the Ronnybrook Farm's Milk Bar in Chelsea Market? In addition to their awesome selection of milks, ice cream, and yogurt, they also have an unbelievably delicious menu. We got the "egg-in-a-hole" - a fried egg in a piece of rye bread with cheddar cheese and potatoes.

They also make unbelievable beverages. Evan got the choco-latte, which is steamed chocolate milk with espresso. Mmmm.

http://www.chelseamarket.com/

http://www.chelseamarket.com/pages/stores/ronnybrookdairy.html

http://menupages.com/restaurantdetails.asp?areaid=0&restaurantid=49580&neighborhoodid=0&cuisineid=0

Out on the Town: Crif Dogs

2008-11-09T19:32:00.000-05:00

Let me begin by saying, do not judge a hot dog wrapped in bacon until you have tried it. I understand the inclination, as I have, too, judged. But I have also seen the error of my ways. Crif Dogs is exactly the right end to any night on the town - trust me, the indigestion is worth it. A hot dog wrapped in bacon with avocado and sour cream? Why, yes! The Chihuahua is one of my favorites! We also tried the Spicy Redneck for the first time - a hot dog, wrapped in bacon, of course, with chili, coleslaw, and jalapeños. It was good, although it didn't enter my all time favorites.

The Tsunami is another favorite. It is wrapped in bacon with teriyaki sauce, pineapple, and green onions. Mmm, refreshing!

Vegetarians, never fear. They also have veggie dogs and veggie corn dogs. Oh, and killer tater tots.

Seafood Sampler at my Parents' House

2008-11-08T19:23:00.000-05:00

Saturday evening we had dinner at my parents' house. My father's kitchen is where I learned to love to cook, so I decided to take notes while we were there. Embracing my new love of seafood, my father prepared a feast of fish, which we jokingly called the "Blue Plate Special" or "Seafood Sampler." Really, he just got a variety of fresh fish from the farmers' market - sea scallops, flounder, and shrimp. Check out the size of those scallops!

My father used very simple and quick methods to cook the seafood. With such fresh fish, you really don't have to do much! He melted some butter, lemon juice, and parsley together. He put some in the pan and also tossed the fish in it first. As my father reminded me, this is something that cannot be done ahead of time - the acid in the lemon juice would cook the fish, particularly the scallops. He cooked the shrimp in a skillet first, then the scallops. He broiled the flounder. Each only needed about 5 minutes. He stirred the shrimp as he cooked and turned the scallops once each.

My father served the fish with some steamed corn and a nice mixed salad. Mmmm Mmmm healthy (unless you drizzled extra garlic butter over as I did...).

Rainy Farmer's Market

2008-11-08T19:03:00.000-05:00

Well, despite the rain I managed to make it to the farmer's market on Saturday. Here it is after the rain cleared.

And my bounty:

Fried Eggs with Aged Gouda

2008-11-08T12:24:00.000-05:00

During the week I rarely get to enjoy breakfast. If I am lucky I have time to grab a granola bar on my way out. So on the weekends, breakfast or brunch is a luxury I try not to miss out on. Today I made a quick easy breakfast that took about 5 minutes. If you are able, I highly recommend purchasing or making garlic butter. It is the quickest way to make everything delicious. I get mine from Ronnybrook Farms at the Union Square Farmers Market. It also seems fairly easy to make, although I have never tried (future blog post, perhaps?).

I simply heated a nonstick skillet and melted garlic butter. Crack two eggs. Cook until whites have set, then flip. Place a few slices of aged gouda on each egg while it finishes cooking, 1 minute or so. Meanwhile, toast english muffins and smear with garlic butter. Ta-da! I enjoyed this with some pumpkin spice coffee from my favorite place to get fresh coffee, Porto Rico Importing Co http://www.portorico.com/store/. It made for a yummy fall breakfast on what is turning out to be a rainy day. So much for my trip to the farmers market...

Event: Shalom Y'all!

2008-11-07T22:55:00.000-05:00

My father-in-law helped to sponsor this evening, "Shalom Y'all," at their local temple. The focus, as you might guess, was on Southern Jews. So my husband and I went to temple, which was the service followed by a brief lecture on the history of Jews in the South, followed by a Southern Jewish meal.

The lecture was actually really interesting. Did you know that before 1820 Charleston, South Carolina, had the largest population of Jewish people in the United States? (Of course, this was 700 people. And this changed dramatically after the wave of immigrants started arriving in the 1830s). Today, however, Brooklyn alone has more Jews then all the states in the South combined. Jewish people make up 1% of the Southern population. It was very interesting to hear about the ways in which Jewish people assimilated in the South but were also able to maintain their cultural and religious identities. Then again, I'm a history nerd.

Although we were not sure what to expect from a Southern Jewish themed Temple dinner, it turned out to be delicious. It was standard Southern fare, but with a twist. The corn bread, for example, was made with coconut milk (so that it could be kosher to serve with meat). If anyone has a recipe for this let me know! The collard greens were cooked with smoked turkey instead of ham hocks, and the fried chicken was really good. While everything was delicious, my favorite were the black-eyed peas. They were served room temperature with chopped arugala, red onions, and red pepper. Yummy!
Dessert was also fabulous. They served mini-pecan pies and peaches. The peaches were like canned peaches, but fresh. Mmmmm.

Bay Scallops and Spaghetti with Garlic and Shallots

2008-11-06T21:16:00.000-05:00

I'm new to this whole seafood thing. Now that I like it however, I can't get enough! Scallops in particular are my favorite. This dish was super easy and delicious. Although fresh scallops are obviously preferable, I used frozen bay scallops from Trader Joes. Rather than defrost them for 6 hours in the fridge as they recommend, I placed them in a container with water and microwaved them for about 3 minutes. They worked out great. A bit of chopped parsley would probably make a great addition to this dish as well. Enjoy!

Ingredients
5 cloves of garlic, minced (less if you’re not obsessed with garlic like me)
2 large shallots, chopped
1 Lb Bay Scallops
1 Lb Spaghetti (or linguine, bucati, or other pasta)
1 Tbs garlice butter (or more, as needed. Regular butter would work well too)

Directions
Put a pot of water on to boil. Cook spaghetti until al dente. Mix with a drizzle of oil to keep from sticking before adding to pan.

Heat butter in a saute pan. Add garlic and shallots and cook until the garlic is slightly brown and shallots are translucent. Add the scallops and cook until cooked through, 5-10 minutes. Add the spaghetti and toss. Serve in a bowl and enjoy!

Gnocchi with Cannellini Beans and Roasted Broccoli

2008-11-05T07:06:00.000-05:00

Gnocchi with Cannellini Beans and Roasted Broccoli

I made this recipe a few nights ago based on ingredients that I had on hand. It turned out to be very hearty and delicious! It also made great leftovers. Vegetarians can simply leave out the chicken.

Ingredients:
1 Head Broccoli, cut into pieces
1/2 cup Olive Oil
1 Spanish Onion, halved and sliced
2 Chicken Breasts (1 1/2 - 2 Lbs), cut into pieces
1 Lbs Potato Gnocchi (Such as DeCecco)
5 Cloves Garlic, minced
1 Can Cannellini Beans
1/2 Cup White Wine (I used Pinot Gris)

Directions:
Preheat oven to 400º and put a pot of water on to boil.
Toss broccoli with 1/4 cup olive oil and spread it in a baking sheet. Put it in the oven and cook for 15-20 minutes, tossing midway through.

Heat 1/4 cup oil in a large pan (I used a stir-fry pan, but any large pan with sides would work). Cook onions and garlic on medium heat until onions are almost translucent. Add chicken and beans; stir. Add wine and bring to a boil. Lower heat and cook, covered, until chicken is almost cooked through, about 5-7 minutes.

Uncover pan and let the liquid cook down. Meanwhile, remove the broccoli from the oven. Cook gnocchi according to package instructions until soft but not mushy. Drain the gnocchi and mix with the onion, beans, and chicken. Add the broccoli. Serve in a large bowl with fresh grated Parmesan on top.

My first posting!

2008-11-04T23:51:00.000-05:00

Well, I've finally done it. I've decided to jump on the bandwagon and start a blog. Thanks for reading it!

Basically, I'm obsessed with food. I spend all day thinking about what to make for dinner. I love grocery shopping. I read food magazines and cookbooks. In short, I love food. As a newlywed, my husband and I have filled our small South Bronx kitchen with new cooking tools and appliances. So I would like to use my blog as a space to reflect on excellent meals I have had, to share recipes I enjoy, and to discuss my experimentations with my new favorite toys - my new cooking tools!

Also, I'd just like to mention - GO OBAMA!!!!!!!!!!!!!!!!!!!!!!