Apologies

Sorry readers,

Personal and family health were my focus the past weeks -- I'll be back in cooking action very shortly! Please keep checking in,

thanks,
Duchess

SICK AS AN UNDERCOOKED TURKEY

Sorry its been so long readers, but since Thanksgiving I've been sick with Strep and pretty much my brain is mush. I assume I'll be a little more lucid this weekend, and then I can tell you all about my disasterous, but oddly humerous and heart warming Thanksgiving.

-Duchess

Broccoli

Someone sent me this clip, and it was so cute, I had to share....

Broccoli Hamster

Mushroom Soup & Stuffing

Success!

I tested the Mushroom Soup and Stuffing for the Thanksgiving meal this past weekend and they were (almost 100%) amazing. Stuffing needs some bacon amount tweaking, and Mushroom Soup needs some salt and pepper tweaking. As soon as they are setlled, I'll post pics and recipes. Let me just say, that the Brioche was divine in the stuffing! And they said it couldnt be done - ye of little faith. Don't let people tell you that seemingly odd culinary ideas won't work!!

PS
For those of you who are Costco members: Last week they were selling 10 Vanilla Beans for just over $20. If you don't know... that's a beyond amazing deal. If you don't know what to do with vanilla beans, check in later today or tomorrow for my vanilla bean post.

Nonsense! Or: What Does a Librarian Know About Cooking Anyway?

I was reading the NY Times food section, and there was an article about Turkey brining by a Mr. Harold McGee (not a very culinary name is it? He sounds like the local librarian to me). More specifically, the article was about the enternal Thanksgiving question: to brine or not to brine? Personally I think this is a ridiculous question, of COURSE you should brine don't be silly. Ok, so it takes a few hours or overnight to do, and it looks kinda funny after you take it out of the brining solution (imagine that pale pimply kid from Junior High School), but it's sooo worth it for a tender, juicy, and plump turkey -- and we all know that there is nothing more disapointg than a dry turkey on Thanksgiving (except maybe canned cranberry sauce, thank you 1950's).

However, if you read the article, after the "pro" section, there is a "con" section. The main issue under con's... no pan drippings for gravy. This is ridiculous! My mother, the Grand Duchess and I, have been brining our turkey's for years, and for years there has been amazing gravy. We accomplish this but using an excellent recipe by Pam Anderson that I've linked here (if you have a larger Turkey, or would like her gravy recipe, click on the link below to find Pam Anderson's book list). The librarion goes on to say that he tried many different techniques and temperatures with no success. Really, an educated librarian such as Mr. McGee should be better equiped at doing his research, if he had he would have found out that he's an idiot. All fooling aside, try Anderson's recipe, you won't be disapointed and you'll have plenty of gravy, thank you very much Mr. McGee.

(By the way, Pam Anderson has a wonderful collection of books that I highly highly reccomend for anyone! Check them out here.)

Thanksgiving Menu, Thanks!

Thanks for all the votes, the menu is now (almost) set!






Turkey & Gravy
Mom's Cranberry Relish
Mushroom Soup
Stuffing (TBD after testing, I'll keep you "posted")
Roasted Acorn Squash Wedges with Brown Sugar
Wild Rice with Apriocts and Spiced Almonds
Roasted Carrots & Cauliflower with Brown butter and Hazelnuts
Salad with Poached Pears and Stilton
Mom's Pumpkin Flan
Cranberry Clafouti

Thanksgiving Menu??

For the first time I think ever, Thanksgiving will be a sit down affair for us. We usually have a big 'ol buffet style number for around 30 or so people with a massive turkey, massive amounts of stuffing, green beans and mashed sweet potatoes, but this year I get to explore, be a little more elegant, and test these culinary chops of mine. I'm trying something new, survey's... so please give me your opinion.

This is what I'm thinking:

Turkey:
This goes without saying obviously. I brine my turkey with salt and sugar and some spices overnight which keeps it moist and faboo.

Stuffing:
I've never made stuffing from scratch before, but I am this year. What I'd really like to do is make a stuffing from brioche (a soft somewhat sweet French bread), but I suspect that even if I let it get a bit stale or dry it out in the oven, it's going to be too soft of a bread for stuffing. If that's the case I'll use corn bread instead. As for what kind of stuffing, I have in my mind that Toasted Pine Nuts & Bacon (slab bacon so I can get some nice cubes) sounds wonderful. I would use sautéed onions and celery and maybe mushrooms. I'd use plenty of Thyme, butter and white wine too.

Wild Rice:
I'm pretty sure I'm making wild rice instead of potatoes. It's a little less expected, and the huge array of stuff I can put in the rice is fun. I was thinking of dried cranberries and pecans, which isn't terribly groundbreaking but it's still great. Of course, I could go a totally different route. I might go a little spicy and Moroccan... spiced almonds and dried apricots. What do you think?

poll by twiigs.com

Soup:
I've always wanted to start a Thanksgiving meal with soup. I'm torn though. I'd like to do either an acorn squash soup, or a Mushroom Soup. Before you decide, let me say this. If I make the acorn squash soup, then I wouldn't have acorn squash in the rest of the meal, and I would make this killer mushroom pate that would be served on toast points along with the salad. If however, I make the mushroom soup, I would make equally amazing acorn squash wedges with brown sugar and melted butter. I'm leaning toward mushroom soup, but what do you think?

poll by twiigs.com

Veggies:
I'm thinking of roasted carrots and cauliflower with brown butter and roasted chopped hazelnuts... that made me hungry actually. OOO I can't wait!

Salad:
Depending on soup decisions, this will either have the toast points with the mushroom pate, or sliced poached pears and stilton (an English cheese that’s very much like a Blue cheese)... oh man got hungry again!

Dessert:
Dessert will be my Mother's pumpkin flan - I know it sounds weird but its AMAZING, and a cranberry clafoutti (that is fruit sautéed in liquor, and then baked in a batter, so good, so easy).

Phew, well thanks for the input, and there will be recipes as soon as decisions have been made, and then of course pics of the food!

Lazy Eating

Ellen Degeneres once did a brilliant little sketch about how lazy this country has gotten. Indeed, lazy enough to have developed gogurt and breath strips (check it out here at the 3:56 mark).

I have another addition for her: the soy sauce dispensing chopstick. Ya, it's EXACTLY what you think it is. I dunno how I feel about this. On the one hand it's damn clever, and leave it to the Japanese to make something else "cute". On the other hand -- is this really necessary? It's all a little too Jetson's for me -- we're steps away from food in pill form. Now, if someone found a way for me to eat fish without getting a bone stuck in my throat, that would be progress!

RRSA! (Rachel Ray Strikes Again!)

We have copious TV's in the office. They're all over the place and most are on CNN 24/7, which is fine by me. So imagine my abject horror when walking down the hall to the copy room, one of the TV's was on The Rachel Ray Show. Before I continue, let me once again state: I can’t stand Rachel Ray. I can't stand the casseroles, I can't stand the fake cheeriness, and I can't stand that she finds it perfectly ok to ruin something as divine as Olive Oil by calling it EVOO (Extra Virgin Olive Oil).

Back to my story:
It's bad enough that her, ahem, "show" was on. It was bad enough that someone, (and I don't know who, but I'll fish them out), changed the mind-advancing, informational bastion that is CNN for the pure drivel, idiocy and mind numbing that is The Rachel Ray, ahem, "Show" -- all of these things were cause enough for this rant... but it gets worst.

On today's, ahem, "show" RR gave a woman a SARAH PALIN MAKEOVER! Oh my God, if Nicholas Cage (someone who makes my skin crawl) had walked on stage I would have had a heart attack right then and there. The woman who is single handedly bringing us back to the 1950’s Betty Crocker culinary world, giving women makeovers in the style of the woman who would single handedly bring us back to the intellectual dark ages that were, well, the Dark Ages? Surely, this IS the end of days.

But now that I think about it, isn't it perfect? In fact thinking about it more, it's a casserole dream come true! I can see them now, Sarah having had just killed a baby seal by throwing a Jesus bomb on its head from a helicopter, lovingly handing over the carcass to Rachel who with all the culinary genius she possesses, serves her very best Taco Surprise for Sunday dinner.

For those of you who think I'm exaggerating about these recipes by the way, yesterday's recipe on her, ahem, "show", was a Turkey Patty Melt. A Patty Melt? You need a recipe for this? Rachel, darlin', you mean you made something that is basically nothing more than a grilled cheese sandwich, and threw some Turkey in it, this close to Thanksgiving??? How did you come up with it girl? Genius, pure genius.

Choco-Luvvvvvv

The other day, in a moment of weakness, I went to Whole Foods to get lunch. Some of you know of my hatred of Whole foods, it based on many things, not the least of which is "organic" bullion cube for $3.59, for a box of 4 cubes... GIVE ME A BREAK! Do me a favor, go to the $.99 cent store and get yourself 36 cubes for the price of 1 box from Whole Foods. Ok, Dennis Miller moment aside, I got lunch at Whole Foods.

And, as always, those clever little marketing bastards put all the goodies on the line next to you while waiting to buy said overpriced lunch, and this is why I grabbed a “Chocolove” chocolate bar -- with raspberries. To say it was amazing is an understatement. Ladies, I urge you to run to a Target (yes for some reason they sell the brand at both Whole Foods and Target, go fig!), and grab yourself a bar of your choosing. It is SERIOUSLY good.

Being a trained pastry chef, I am particularly picky about my chocolate. I find most of the stuff on the market to be too sweet, too waxy, not well made (anytime you open a chocolate bar and it has that kind of white filmy layer on it, it means that when the chocolate was being made they didn't melt or cool it to the right temperatures), or chalky. This stuff was perfect. In fact, so perfect that I spread the love amongst the other ladies in the office, and everyone was choco-gasm-ing (just made that up).

I checked out they're website, and the flavor options and grades of chocolate are a dream. The bars run the gambit from 33% milk chocolate to 77% cocoa (that’s pretty dark by the way. That means that the bar is 77% cocoa and only 23% milk). They have a line of “Vintage” chocolates from different countries, much like wines, and the flavor combos are amazing! They even have “organic” bars, stemming from cocoa beans that have been farmed and raised organically. The company has great gift boxes and gift ideas, and the wrappers on the bars are lovely -- they're made to look like love letters, complete with stamps.

If you’re a serious chocolate lover, and like a strong chocolate, I suggest you also check out Scharffen Berger chocolates (which are not generally found in stores other than their own, although you can get them at Fairway and Dean & Deluca), which are more pricey than the average bar. Scharffen Berger is a family run, American brand that is not for the faint of heart, this stuff has a bite.

The economy being what it is, I’ve decided that my holiday shopping list will consist of divine Chocolove bars wrapped in pretty bows. It’s simple, it’s yummy, and come on, it’s CHOCLATE!

You'll thank me for this one:

I am a serious garlic lover -- the more garlicky, the better. That being said, even I can admit that peeling and chopping garlic is a pain. No matter the instrument, whether it be that rubber tube thing that takes the skin off, or a garlic press, or small hand held chopping apparatus, it’s always a mess.

Thankfully, there's garlic paste. It comes in tubes or jars, and is NOT to be confused with bottled chopped garlic which is always miserable and tasteless. Depending on the brand, some are saltier than others, you have adjust your seasoning, but all garlic paste is a “good thing” (thank you, Martha).

You can use it exactly the same way you would fresh garlic. Heat in oil and sauté with it, it’s wonderful in sauces, and you can make a really good rub for meats, fish, and poultry. I introduced my Mother to the wonders of garlic paste this summer, and she hasn't looked back since. Of course this isn't some grand new discovery, but most people either forget it exists, only use it for salad dressings, or have never even thought about it... so next time your at the market, grab a tube and experiment, you'll thank me for this one.

Autumn Foods

Fall happens to be my favorite season. Not only is it stunning here on the East Coast, but foods get warmer, thicker, and heartier.
Here's what I'm looking forward to:







Apples
Nothing says Fall to me more than apple picking. Of course nothing makes me happier afterward than making yumminess out of said picked apples. Apple Pie, Apple Sauce, Apple Butter... just to name a few. Of course there will be recipes and pics as soon as I make them.

Pears
Pears are apple's snobby cousin and I love them for it. Sure you can make Pie and sauce and butter out of them too, but what you really want to do is Poach them, Tart them, and place them on a lovely tray with some good strong cheeses!

Thanksgiving
My FAVORITE holiday, and not just because it has amazing food. Thanksgiving is one of those rare times of the year when people really do come together. No one is left behind on Thanksgiving, there's always another chair at the table, another place to squeeze in, another friend or family's meal to crash. That being said, what’s better than turkey, stuffing, and pecan pie??? That's right, not a hell of a lot.

Stew
I love a good stew -- beef, rabbit, fish, whatever it is, it always feels like love and warmth. I have to admit, I have yet to find that perfect Beef Stew recipe, so if anyone has one they're willing to share...

Coq au Vin
Oh the glory that is a good Coq Au Vin. Classically this is made with an old rooster, but since it’s a real chore to find a rooster, let alone an old one, chicken has to do. Chicken is actually a summer meat, that's when they were slaughtered, having been fattened up all winter. However, old rooster was slaughtered as the weather got colder, since you guessed it, they were older. So technically this is a fall dish, and the heartiness created by the bacon and wine doesn't hurt either (Coq au Vin literally means = Cock in Wine). The recipe is in the next post -- pics to come as soon as it's cool enough to make.

Hot Tea
I know everyone says hot tea cools you down in the summer, but I can't get my head around it. So come fall I'll be drinking my tea hot again, what a joy!

Sleep
Although not a food, a worthy addition:
I always sleep better come fall and winter. Sleeping with out the AC or fan is such a joy! Just an open window, a blanket, and the man you love.

Coq au Vin

4 Chicken Thighs (skin on)
4 Chicken Legs (skin on)
**personally, I prefer thighs, so I usually put more thighs than legs
2 Cups rich red wine
**like Cabernet Sauvignon, but even a Malbec or Chianti would work
1/2 - 3/4 lb of slab bacon
**slab instead of sliced so you can cut it into cubes/chunks
1 Medium yellow onion, finely chopped
8 Garlic cloves, crushed or finely sliced
10 or so white pearl onions, peeled
**these will be cooked whole so try to get them not too small or too big, bite sized
1/2 lb Crimini mushrooms
**Baby Bella mushrooms are the same thing, white / button mushrooms work as well
3 Tbs flour
1 Tbs tomato paste
2 Tbs Cognac
**if you don't want to add cognac, you can use chicken or beef stock
3-4 dry bay leaves
6-7 Fresh Thyme sprigs
Salt & pepper
Olive oil
**maybe, depends on how much fat is rendered from the bacon

1. Put chicken and wine in a large bowl. Refrigerate overnight if you can, if not, at least 4-5 hours.

2. Preheat oven to 325. Remove the chicken from the wine and pat dry, but reserve the wine. Season the chicken with salt and pepper.

3. Cook the bacon on medium-low (very important to cook bacon at a low temp, there is so much fat in bacon that it burns very quickly) in a Dutch Oven or a heavy bottom pot with a lid (if no lid, then tin foil) that can be put in the oven. Cook until crispy but not burnt, about 20 minutes. Set aside the bacon (try not to nibble too much) and leave the drippings in the pot. You should have about 3 Tbs of fat, that’s just over a quarter cup. If it looks like less than that, add some olive oil. Reversely, if it looks like more than that, get rid of some – this is already a rich dish, you don’t want it oily too.

4. Raise the heat to medium-high, and working in batches, cook the chicken until the skin is golden about 6 minutes or so per side. Transfer to a plate. Add the chopped onion until translucent and then add the garlic for two or so minutes. Add the pearl onions and the mushrooms, and cook until browned, about 5-6 minutes. Stir in the flour and the tomato paste and cook another couple of minutes (this will make things a little thicker, if it seems like it’s getting too sticky lower the heat a bit, you don’t want things to burn). Now add the cognac and stir everything together for another minute or so.

5. Return the chicken and the bacon to the pot. Add the reserved wine and the herbs. Bring it all to a simmer, making sure to get all the bits that might have stuck to the bottom. Cover with the lid, and put it in the oven until all the veggies and the chicken is cooked. Depending on your stove and the pot, this could take anywhere from 45 minutes to just over an hour.

6. When you take it out of the oven, throw away the herbs, and skim the top of any access oil. If there is a lot of oil that need skimming, then you probably didn’t need that extra olive oil, or didn’t remove enough bacon fat. Serve it hot in its cooking pot.

**By the way, this tastes even better the day after. If you can stand it, cook this the day before, refrigerate, and re-heat on the stove. If it’s gotten really thick, add a 1/4 – ½ cup of low sodium chicken or vegetable stock to loosen everything while re-heating on low heat and covered.

Last Supper

There's a game that Chef's play behind closed kitchen doors, a game they play after their shifts, when they go hang out at bars and late night eateries to unwind. Said game is "Last Supper." It's an easy game, consisting of one question: it’s you're last day on earth, what do you eat?













Beautifully brought into the tangible realm, Melanie Dunea's "My Last Supper: 50 Great Chef's and Their Final meals" is a must have for any foodie. Dunea, a really wonderful photographer, has a true gem on her hands.
With an intro by my favorite haggard and disgruntled ex-chef Tony Bourdain (who by the way, asks this question of every chef he meets and always has), and a couple of recipes as well, it's a bonafide hit. So of course, this begs the question, what would be your last meal on earth.
I have to admit, it’s a really hard question for me. There are simply too many things that I love to eat. Also, I’m a big fan of seasonal eating, so will I be dying in spring or winter? Am I alone or with others? Do I still have teeth? Ultimately of course, it all goes back to memory and comfort. Overwhelmingly, people want the simplicity of their childhoods, that dish that Grandma made only on Easter Sunday, the local delicacy that the rest of the world shuns.
Again, food is so much more than nourishment, its what home is. I have so many wonderful memories wrapped around meals. The endless food extravaganza in Northern Spain with the family of girl who took care of me when I was a child; the fresh chocolate croissants I used to eat after swimming in my Aunt's Pool in South Hampton, Chutney, Crepe, Rice with Raisins, fresh Challah, Futomaki, Taco night...
I hope I get a wonderful response from this and get all of your last meals! My choices are straight from childhood, and are wrapped up in oddities, magic, and comfort. This took me a long time to figure out, and I'm sure if you asked me next month, or on my last day on earth, it would change… but here it is today:

Pan Seared Shad Roe on Buttered Toast (Oddity):
It is exactly what it sounds like -- the roe sack from a Shad fish.
Something that my English Mother introduced to me very early on, it looks and sounds revolting to most people, but its odd texture, and mild almost smoky taste reminds me of dinners at the kitchen table with my Mother looking on proudly as her American daughter gobbled it up.

Sautéed Fiddlehead Ferns with Garlic (Magic):
They look like ingredients in some witches brew, or the charming home of your friendly woodland nymph, but in fact they are just baby ferns that have yet to unfurl themselves. They are strange looking, and are earthy and bitter, but sautéed with olive oil and tons of garlic, they are heavenly.

My Mother's Flan (Comfort):
Everyone is convinced that their Mother or Grandmother made the best _________ (fill in the blank). I am proud to say, that I have yet to taste a Flan that rivals hers. To that end, with all cooking I do, and the arduous feats of sugar that I've been trained to produce, I can't make my Mother's Flan. Flan always means the holidays to me, family, and standing over a stove making caramel on cold snowy nights.

Foodie Links

So, you can't find gray salt anywhere? Need Turkish Pistachio's or Japanese Rice Wine Vinegar? Let me help you:













SaltTraders.com
For every conceivable kind of salt and salt mix you must visit Salt Trade. They have Black, Gray, and Pink Salt (a personal favorite) and everything else in-between. Specialty salts are never cheap, so these are about average if not slightly cheaper only because it’s coming straight from the distributor. Check it out; they also have great salt mixes, and collections for you intrepid salt lovers.

CandyCrate.com
LOVE this site. They have candies from the 40's straight through the 90's. It’s a lot fun. You can get decade collections (a 50's candy box for example), and they even carry naughty candy... I guarantee that if you’ve been craving wax lips, or bit o' honey, or any other long gone candy, they will have it for you!

GourmetFoodStore.com
For when you need that caviar and pate fix. It’s all the pricey stuff -- truffles, caviars, smoked salmons, rare mushrooms, etc. However, the prices aren't any more expensive than a gourmet store, and in same cases even slightly cheaper.

AquaMaestro.com
I love International bottled waters, but they can be really hard to find. Enter Aqua Maestro. It's actually a water club based in Palm Springs, Florida... really, I couldn’t make that up. They don’t ship everywhere, but if your looking for the elusive Highland Spring sparkling water (a Scottish brand that I love), it’s the only place that you'll find it in America. You can order 1 case, or you can have them send you cases on a schedule. If you need your Voss every 3rd Tuesday of the month, this is the place for you.

KingArthurFlour.com
A baker's dream come true -- every conceivable kind of flour, baking need, or baking utensil at your fingertips. They have a catalog that you can sign up for, and even carry some very handsome serving dishes. If you have wheat allergies, you can find all kinds of alternative flours and ingredients here. If you just love making brownies every Sunday, this is the place for you as well.

AsianfoodGrocer.com
A very well stocked online market. I will say that it’s mostly Japanese products, but they do have all manner of Asian (not including Indian) goods. I don't know was 95% of the stuff is, but I'm always willing to try something new.
There are very few places to find Chinese items online. This has some, but you're better of finding your local Chinatown or even favorite Chinese Restaurant and ask where they go grocery shopping.

KoaMart.com
As you could probably guess, this is a mostly Korean online grocer (although they also carry Japanese products as well). You can get all manner of candies, groceries, Kim Chee's and more things that I can’t even identify -- its fun to look though!

IShopIndian.com
An online Indian Grocery store. If spices are what your after, scroll down to Zamouri, but if you’re looking for breads, and sauces, this is your place.

AsiaMex.com
This is kind of funny, but it’s an Asian and Mexican store. I only included it because they have random products from the Philippines and Thailand that you might not find on the other sites.

MexGrocer.com
You guessed it, Mexican. From soda's to candy, to salsa’s to hot sauces to soup mixes, if you can’t find it at your local Bodega, you can find it here.

RussianFoods.com
Not a food I know very well, but this site is huge! They have cereals and teas and cookies and sausages, and anything else you could want. From Russia, with Love.

TheScottishGrocer.com, FoodIreland.com, BritishGoodsOnline.com
I clumped these together for obvious reasons. Scottish, British and Irish foodie lovers these are for you. If you need Treacle and Marmite (of course, who actually NEEDS Marmite), you can get it here. Cheerio!

ETurkuaz.com
Turkish delight. They stock everything from sausages, to teas, to breads. Again, if its spices you’re after, don't order here, but for any other Turkish food, give it a try.

Wine.com
I don't tend to actually buy wine from wine.com, but I use it as my Zagat’s wine guide. You can look at staff favorites, or search by country or price, and happily (happily because I'm a wine-dummy) there are always very nice descriptions. They also have great sales and a newsletter.

BeerGeek.biz
You can get Budweiser anywhere, but for Nut Brown Ale, you have to do a little searching. This place has random and hard to find Beer’s from around the world. And, although I've never done it, I’m sure there actually are Beer Geeks behind the screen waiting to answer any beer questions you might email them.

Cooking.com
When I need pots and pans and baking sheets, I tend to check this place out first. They really do have good prices, and if you sign up with them, you get notices for seriously AMAZING sales via email. They also have just a dizzying amount of things for the kitchen – it’s a website I love to troll and drool over.

AsSeenOnTv.com
I know, you’re asking yourself why? Well, where else are you going to get a Rotato (look it up on the website) or a home rotisserie oven? For all of you who have seen that oddly mesmerizing commercial at 3am advertising some kitchen gizmo, here's where you find it. Added bonus: no embarrassing phone call to make asking for your pasta-lover 3000.

ZamouriSpices.com
The best place to find that elusive spice. They carry all manner of Asian, Indian, and Middle Eastern spices, and even Oprah likes it. So if Ms. O likes it, it can’t be bad right?

DaynasMarket.com
This place has an amazing collection of Mediterranean and even some Middle Eastern goodies. Definitely the place for nuts and dried fruits, but they also have oils, and crackers, and god knows what else. On top of all of that, the shipping is cheap.
heap.

Heaven Sent

Before I delve into this, let me preface by saying that I'm Jewish (not Kosher though, shrimp and pork are too yummy to give up). That aside, my ideas about religion are very similar to those of cooking... explore, be brave, keep an open mind, and experiment!

Frances Mayes who wrote "Under the Tuscan Sun" which was also made into a movie (just barely resembling the book by the way), wrote a charming little anecdote about learning to cook Tuscan-style when she found out that St. Lorenzo (St. Lawrence), was the patron Saint of Cooks. Currently I'm reading her new book on traveling around the world, and St. Lorenzo came up again. I thought I'd do a little more research and maybe even find myself a little St. Lawrence statue, and in the process, some other Gastronomic Saints showed up as well. Here's who they are:


St. Lorenzo/Lawrence
It turns out that St. L is specifically the Patron Saint of Grills (however, some say the Patron Saint of Boiled Foods). Why? Because he was martyred on one (again, or boiled depending on which story you listen to). The story goes that instead of screaming in pain, he asked to be turned over when he was "done" on that side. So all you grillers and Kabob fans should get yourself a St. L statue, and remember to turn your food before it burns! (Also, all you boiled cabbage, rice, and poached egg lovers can say a little prayer as well).


St. Elizabeth
Maybe my favorite, St. Elizabeth is the Patron Saint of Bakers. How delightful! The reason is even more charming -- it turns out that after the death of her husband, St. E baked bread for the poor and took care of the sick until her own death. Now that's a Catholic chick I could look up to!




St. Michael
The Patron Saint of Grocery Stores, and this one is kinda funny. It turns out that St. M is not only one of the Arc Angels, but is also the Patron Saint of Police Officers (he's the Angel who killed the Dragon, I'm sure you've seen paintings and wall hangings depicting it). However, because Grocery Stores were (and still are) so frequently looted and robbed, and because the cops come to the rescue, he now works double duty.


St. Pascual
The Patron Saint of kitchens and domestic animals. Although he could bless any kitchen, he is specifically fond of Mexican Cuisine (he was a Spanish Monk). So, hang some chili’s around his neck and he'll make sure your oven doesn't conk out!




St. Marta
A most important culinary Saint. Marta was the sister of Mary Magdalene, and kept Jesus and his gang fed. Because hospitality was so important to her, later after Jesus' death, she became the Saint of Hospitality (did someone say Dinner Party?), Inn's and currently Bed & Breakfasts. How cute is that!

St. Urban
The Patron Saint of grapes and vines, a.k.a. wine. He was actually Pope for a short while and was then murdered. I don't really understand why after his death he was linked to Wine... but there you have it. You can put a St. Urban sticker on your Wine rack for good measure, and sweet libations.

Rahhhz-berries & Smoked Salmon

Thanks to ZipCar, we are now upwardly mobile in the most literal sense. With our rented VW Jetta, we braved the BQE to go the Red Hook Fairway (most of you know my love of Fairway), the brand new Red Hook Ikea (which is only about three blocks away from said Fairway), and the real revelation of the day… Costco.

I had never been to a Costco, and never gave it much thought. But the economy being what it is, and prices rising everywhere for everything, a tub-o-mustard for $5 sounded mighty good. I am so glad we went. I knew to expect the 24 rolls of toilet paper, the beach chairs, more mayo than you could eat in a lifetime and all the other random and yet oddly necessary items you never knew you always wanted, however, what really surprised me was not only the sheer quantity of the food available, but the quality.

My husband, who was used to this, having been a Costco-er from way back told me about the fresh veggies, TV’s, and amazing smoked salmon... wait what? Smoked Salmon? In fact, and to his credit because there no way in hell I would have picked up Smoked Salmon at Costco without him making me, the Kirkland brand (Kirkland being Costco’s in house brand), Smoked Salmon did NOT disappoint. First off you get about 2 feet worth of Smoked Salmon for $17. Normally, this would not bode well for taste or quality, but I was so happy to be proven wrong. We had it last night, and the texture was firm and not mealy like some cheaper Smoked Salmons can be, it wasn’t too oily or too salty, and the smokiness was perfect. I mean really perfect – very Little Red Riding Hood (just right). I am a Costco convert if for no other reason than the Smoked Salmon, and really what a divine reason…

Speaking of divinity, did I mention the Rahhhz-berries (for the phonetically challenged, that’s Raspberries said the way God intended, like an English Drag Queen). Rahhhz-berries are some of my favorite fruits. In fact, most berries are, but there is something so silly and girly about Rahhhz-berries, that I can’t help but favor them -- the pinky-red color, the silly little thimble shape, it all makes for a fairytale-like foodie experience. I suspect this why one very rarely see’s men gobbling Rahhhz-berries the way one see’s girls (ok THIS girl) greedily scarf them down. All that being said, the unfortunate reality about the berry is that are incredibly expensive. I suspect this has to do with the labor and care needed to cultivate and collect them, but who knows? So picture my stupid grin when I saw a 3 pint box of Rahhhz-berries for $4.95. No, that’s not a typo. That was $4.95 for 3 a pint box of Mother’s Nature’s Tinkerbell fruit.

Fast forward to the very night we got back from our jaunt, and you would have found me, with my 3 pints in bed, greedily hording and gulping down my prize. My husband, lovingly smirked at me whilst my fingers turned that happy Rahhz-berry pink.

Beyond the Salmon and fruit, the vast array of wonderful looking meats (not to mention veggies, fruits, poultry, wheels of cheese etc) was dizzying. The only thing really stopping me from buying some of the freshest most ruby-red looking beef tenderloin I’ve ever seen, was that nagging voice in my head going “yes it’s only $20 for these two massive logs of loin, but when exactly are you going to be eating all that meat” of course the before mentioned conversation was rationalized much to the chagrin of my hubby.

Of course Costco is nothing new. It’s not as if I’ve discovered the next great Taco Truck, but I wonder how many foodies are aware of the gem that is Costco? Maybe more than I think? Whatever the case may be, I’m a convert. And if you’re coming over anytime soon for a dinner party, I can guarantee, that the Salmon Fume Salad, Herb Crusted Tenderloin, and Rahhz-berry Tart, were all thanks to Costco!

PS. Although I didn’t buy my tub-o-mustard, I did get a two pack of Dijon for $3.69. Can you even get one jar of Dijon for that?

Great New Find!

www.TasteBook.com

I don’t know how I find these things, but I do! I was mindlessly wandered the web when I came across this website. Now I can’t exactly endorse it since I haven’t ordered anything from them… yet. That being said, this is SUCH A GOOD IDEA!

Basically, you can upload recipe’s you’ve downloaded online, or even enter in your won recipes, and this company will print and bind you’re very own personalized cookbook!

Very exciting.

No more rustling though the printed out recipes that are constantly falling off of the fridge, because the Cow Magnet that my friend brought back from her trip to Scotland, simply can’t hold yet one more recipe from Epicurious.

The core book costs $19.95 with a $0.25 per recipe fee – and goes up from there depending on various factors like printing and binding options, how many recipes you include etc.

So I’ll be busy putting together my very own collection of fave recipes, perhaps volumes, hmmm the possibilities are delicious.

Empanada's & Gazpacho

Mother’s Day has come and gone, but hopefully, your meal was as delightful as ours! This year, we had my Mother, Father, and Aunt at our place in Bay Ridge for lunch, and it was such a success, I though I’d share.
In the past Mother’s Day meals were usually Quiche’s and Pavlova’s (a dessert of meringues, with whipped cream and fruit — always a hit), but this year I wanted to do something different. So I ventured South… to Mexico.
The menu was simple, Gazpacho with Shrimp Ceviche, Chicken and Olive Empanadas, and Mango-Jicama Salad with Toasted Cashews. For dessert, my husband made his Mother’s Flan - perhaps the biggest hit of the meal! Now I can’t give away his recipe (that’s for him to blog) but I can tell you the rest.

Gazpacho:
The perfect Spring/Summer Soup. With barely any calories, and tons of flavor, it a great option for any meal.

5-6 Vine Ripened Tomatoes
1 Large Cucumber
1/2 Sweet Onion
1 Clove Garlic
1/2 Cup Watercress
3 Tbs Olive Oil
2 Tbs Red Wine Vinegar
1/4 Tsp Cayenne
1-1 1/2 Cups Ice Water
Salt & Pepper to taste

Peel and seed the cucumber.
Cut the tomatoes, cucumbers, and onions into chunks. Pulse the tomatoes, cucumbers, garlic, onion, and watercress to desired consistency (personally, I like my gazpacho on the chunkier side, but feel free to make it smooth). If you need to do this in batches because like me you don’t have a food processor large enough, and really who has the space for a food processor that large enough in NYC… then go ahead, no shame in that game.
Once it’s all processed and transferred to a large bowl, add the oil, vinegar, cayenne, salt and pepper. Adjust the seasoning if you need to, then add the water. After you’ve added the water and whisked everything together, you might want to add some more salt, or cayenne.
Chill in the fridge until your ready to serve.

For the Shrimp:
Squeeze enough lime juice to just cover the amount of shrimp you’re using. For 10 shrimp this will probably be about a 1 1/2. Add 1 Tbs of salt, and Tbs of olive oil and let it sit in the fridge until its “cooked” (no longer raw and nice and pink). You might have to toss them a few times to make sure all sides are evenly done. This should take about 20 minutes.

For serving:
Zest some of the limes you used for the Shrimp. Fill a bowl with the Gazpacho, rest some shrimp on top, and sprinkle with the lime zest. You’ll get ooh’s and aah’s.

Empanadas:
Here’s the great thing about Empanadas, they are wholly versatile. You can stuff them with anything, even leftovers. Shrimp, roast chicken, last nights steak, roasted veggies etc…

You’ll need to find (or make for you brave souls) empanada wrappers. If you can’t find them at your grocery store, then I guarantee you they can be bought at the local Bodega. They are round flat frozen refrigerated discs that have a distinctive orange color. Make sure to defrost them, but also make sure that they are kept cool, otherwise they sort of melt become too gooey to work with.

2 lbs Ground Chicken
1/2 Yellow Onion, chopped fine
1 Cup Green Olives with Pimento, sliced
10 Small Packages of Sazon Seasoning (another Bodega purchase if you can’t find it in the Supermarket. This is seasoning mix of salt and various things like onion powder etc. For this recipe make sure you get it without Anchovy. They come in little packages about the size of a sugar packet. If you find it in the shaker bottle, then use 5 Tbs.)
3 Tbs Sofrito (a tomato based sauce, again it can be made from scratch if you like)
3 Tbs Olive Oil

Start the onions in the oil and let them cook on medium high until just translucent. Add the meat and cook until no longer pink. Drain the excess oil out of the pan and add the olives, cooking until they are warm. Add the Sazon and the Sofrito and add more of either if the meat needs it. Let the mixture cool slightly while you heat 2 cups of veggie oil in a big deep pot or pan.
Take one of the Empanada skins and add about a Tbs of filling (too much and it won’t seal well). Fold over the wrapper to make a half moon, and with a fork, seal the edges. Unless the skins are old and slightly hard, you won’t need water to seal. Add the Empanada to the oil, and fry until the color changes and the Empanada is firm about 3-4 minutes per, remember to turn them in the oil so all sides get cooked. Drain on some paper towel, put on platter and serve immediately.

Salad:
Jicama is a root and has a very distinctive crunchy and fresh flavor. It looks not unlike a large discus shaped potato. It needs to be shaved with a peeler, and it is eaten raw.

1 Ripe mango, peeled and sliced into matchsticks
1/2 Jicama, peeled and sliced into matchsticks
1 cup chopped Cashews, toasted
3 Romaine Hearts
Juice of 2 limes,
1 Cup Olive Oil
Salt & Pepper

Cut the lettuce, add the jicama and mango and sprinkle with the cashews. Whisk together the lime juice and the oil, add salt and pepper to taste. Drizzle the dressing over the salad, but don’t mix it yet! Make sure you’re guests see how lovely it looks with all its colorful goodness.

Food Crisis

As most of you know, there is a growing food crisis not only Internationally, but in our own backyards as well. As a self described "foodie" this is hard to understand -- I can go to the store and get whatever I want, and make something wonderful from it, and so can you. However, the crisis is such that people around the world can no longer even afford rice or flour, and other basics. The scope of this can be overwhelming and cause one to feel helpless and not know what to do. I for one, tend to feel that I can't do very much when there are so many in need. But I feel the need to do something now, even if it's seemingly insignificant, even if it only helps one other person... one is a big number these days.

I've listed a few links below, some are places to drop off goods (remember besides food, baby formula is always in need), some are links for money donations, and one is free -- we can all afford free. Also, check with your local Post Office, many are holding food drives.

The World Food Programme is a United Nations Organization that delivers food Internationally. Here you can donate to the WFP's entire cause, or make a donation to a specific area. The donations can be a one time gift, or ongoing.

The New York Food Bank supplies food for Families and Individuals in need on a daily basis. Recently their supplies have been dwindling and you can help by donating money or food. (Most states have some kind of Food Bank or Food Outreach Program all easily researched online).

The Free Rice Game is fun and free! Simply play along, and for every correct answer given, grains of rice are donated. So far enough rice has been donated to feed 1 million people for 1 day. It's a great start.

Cooking with Jesus

Next to air, food and water are arguably the most basic of needs. This inescapable fact has evolved into restaurants, chefs, cooking schools, Evian, and even religious practices. It is no surprise to me that almost every religion has some sort of food-related rule. Jews keep Kosher, Muslims don’t eat pork or drink alcohol, Christians have some rule about fish (never quite understood that one actually), many Hindi don’t eat meat, Buddhists are famous for their restraint, and none of it surprises me – confounds maybe, but never surprises.

Indeed, food is so important, that most religions accentuate holidays with what we can’t eat. During Ramadan one is only allowed to eat after sunset, during Passover no bread, during Lent most Catholics give up a favorite food or drink. Why is this? Why is it that food is so readily used as a form of discipline in religion? I can’t speak for any other religion, but having been raised Jewish, Yom Kippur was always made that much more poignant by fasting. Yom Kippur is the day of atonement, the day that we thank God for making and keeping us, and apologize for being imperfect, hoping that we will be forgiven. We are restricted from eating or even drinking water from sunset to sunset (in fact, we get “Breakfast” from the tradition of “breaking the fast” after sunset on Yom Kippur). What does this deprivation add? It strips away one of our basic needs and makes us pay attention to what is being said. The simple act of fasting, focuses our minds, and makes us realize how small and frail we actually are.

I, like so many others in this modern world, call myself “spiritual” if not completely “religious.” While I love the philosophy, traditions, and the emphasis on family and neighborly love within Judaism, I find that organized religion has become more about rules, regulations, and keeping that specific religious “population” alive; and, we have all seen what religious fanaticism can do to a culture or even country. All that being said, I still find that I have some undeniable feeling of something other; a feeling of something more than myself. I feel that “something” floating overhead, and buried deep in my gut… and my gut is hungry.

Food has always been a part of my life. Growing up in New York with two worldly and supportive parents, meant that I was eating with chopsticks as soon as I could hold them, had grown tired of eating Thai food by the time I was 8, and found eating Ethiopian food with my hands while sitting on the floor was always a treat. It helped a great deal that we traveled every summer when I was kid to places like, Spain, Puerto Rico, France, Greece, Guadeloupe… It also helped that I had babysitters from Columbia, France, Switzerland, and Spain just to name a few. Then there’s my Father’s voice saying “you don’t have to like it, but you have to try it.” That came in very handy when I was a 12 year old traveling in Spain, being asked to eat these odd mushroom-like barnacles that grew on the sides of rocks (they were fabulous by the way).

I have fond memories of making Crepes on Saturday morning with my Mother, and making Chutney every Holiday Season with my Godmother. I remember my Grandmother’s Mushroom Barley Soup, and Maria (my Columbian babysitter), making Tostones (fried green Plantains) and rice. I can remember my childhood by meals as easily as I remember trips to the Circus. My favorite birthday cakes came from a neighborhood bakery called Soutine where I would get a yellow cake, filled with Lemon Curd, covered with white Butter Cream and decorated with yellow flowers. All of these memories, all of these meals, all of the people and places that come with it, are more than just superficial; they are my connection to that something spiritual inside. What can be more satisfying than sitting down and eating with people you love? Sharing wine and bread, laughing over a fallen soufflé, watching someone eat mussels for the first time, better yet, watching them enjoy it? This is spirituality in its most basic form: joy.

Cooking is an automatic response for me; I see heirloom carrots in shades of purple and yellow, I must roast them. I see fresh fat shrimp, I must grill them. I see chocolate, it must be praised and then drizzled over… well anything really. All this comes from something so much more than the desire to eat, it comes from someplace deeper. I can best explain this by sharing with you a story about bread. I went to culinary school and was trained as a Pastry Chef. Through the semester we had covered tarts, dough, cookies, flambéing fruits, chocolates, and now it was time for bread making. I had never made bread - it seemed so intimidating to do so without some kind of previous instruction. I came away from those lessons with a renewed sense of being and belonging. Hands in wet sticky dough, the smell of yeast, the cloud of flour that settles on everything, I had rarely felt more connected to humanity, to the past or future then right then. I realized at that moment, that I was making something that people had been making for thousands of years. I was making something basic, something that connected me to every other woman who had made bread the same way throughout history. There was a girl in a slum in India making bread, and I was connected to her, and to a woman in Chile, and to an old man in Umbria. This was the start of a new inner spirituality.

I find it difficult to cook with others, not because I don’t like it, but because I go into a different state of being when I cook. The rhythm of the knife chopping, the feel of the wooden spoon stirring, the sound of things bubbling away… for a moment, I can understand what Whirling Dervishes must feel as they spin, what Voo Doo Priestesses feel as they chant. It’s the feeling of being complete and whole, of being focused and at ease. Whenever or whatever I’m making, I feel a connection. Sometimes it’s the connection to earth or the food itself, an almost Native American ideal – I can feel Mother Earth in the food and her spirit makes my fingertips tingle. Sometimes I can feel a connection to a Sister I never knew I had in Japan when I make Gyoza (a Japanese Dumpling), or a Brother in Lebanon when I make Hummus.

I recently got married. On one of our first dates, I made him a grilled cheese sandwich – the most important Grilled Cheese Sandwich of my life. The very act of cooking for a man I was dating was nothing new for me, but it was for him. He had never had a woman cook for him, and that simple grilled cheese sandwich meant more than cheese and bread to him. Although I’m sure he couldn’t pinpoint it at the time, my cooking for him, and continuing to do so to this very day is the manifestation of my love. Not that the food itself is love, but the act of cooking is love. The very motions of chopping, roasting, and deglazing -- of baking, melting, and frosting is love. He would love me without the food, I know that, but it’s the cooking that has made us a family, has centered and given us a sense of home in our Brooklyn rental apartment that we will never own. Either one of us could get a job in Topeka tomorrow. We would pack up our stuff, and drop it off under our new roof. But, that “roof” wouldn’t be “home” until I made us dinner.

Spirituality comes in many shapes and forms, one man’s burning bush is another man’s BBQ. Who am I to argue with generations of family recipes, years of religious gastronomic do’s and don’ts, and my connection to bread making? Spirituality is what comes to us when we least expect it, like love. I know how to center myself. I know that if the world is pounding on my head, if everything is upside down and I feel like screaming, there is fire and a big pot on the stove to help make it right.

Eating is a pleasure of the flesh. Those crazy Catholics knew what they were talking about when they made gluttony a Deadly Sin, or when society told Women that eating figs was scandalous and not befitting a Lady. But cooking, cooking is something else entirely. Ask a professional chef why he does it. Why does he endure the ridiculous hours, the burns and cuts, the sometime unappreciative masses, it’s not because he loves eating the food he makes, he hasn’t the time to eat it! No, it’s something more, something deeper, something spiritual. Some indefinable need draws the chef to the kitchen -- it’s an urge, a calling, it’s that insistent burning bush.

We live in a world of great beauty; it’s easy to forget that sometimes. It’s easy to focus on war, and death and pollution – it’s much harder to remember that there is something called a Tulip, and it comes in a particular shade of purple, and it’s beautiful beyond words. It’s harder yet to remember that while we can’t control the world around us, we can control the world inside us. I was never very good at remembering prayers, and I wouldn’t know what to say to Jesus, but I would invite him over to dinner in a heartbeat. My inner world is nourished by the act of cooking. My inner world can be poached, whisked, and steamed into peace. My inner God, Shiva, Buddha, Mother Earth, and Zeus shimmer like water hitting hot oil in a pan, and my prayers are always answered.

Pinkberry Woes

The Buzz around Pinkberry has reached a furious pitch recently. It's wildly popular, fun, and delicious. A workmate of mine was shocked to hear that I had never had it, and has been trying to get me to go with her for months. Well, one just opened across the street from our offices, and as if on cue, you can see droves of us making our mecca at 3pm daily.

I finally did have my first Pinkberry the other day, and it was awesome. A little history lesson: Pinkberry is actually a rip off of another Korean Chain Red Mango, I only know this because said workmate wrote a bit about it in her blog as well. Pinkberry's Frozen Yogurt is tart & tangy, yet sweet. The toppings are freshly cut fruit and the normal toppings like granola, chocolate chips, etc. Of course it's the styling of the whole thing that makes it sooo irresistible. It's Hello Kitty cute to the max. Everything is stylized, right down to the ordering protocol including your name, toppings, SS#, first born. Not only is it seriously yummy, it has next to no calories, and is pretty much guilt-free, or so we thought.

For those of you who might not know, I am Lactose Intolerant. No biggie really, I avoid dairy if I can, and when I absolutely need to eat my Shropshire Blue (a fabulous English Blue Cheese), I take a Lactaid pill that let's me digest it easily. That being said Yogurt doesn't affect me (neither does Goat Cheese or Cottage Cheese) since it is so high in bacterial cultures (the good kind, the kind that make yogurt, yogurt). So Frozen Yogurt, REAL Frozen Yogurt is my friend. That being said, that night, my stomach was angry with me. For the life of me I couldn't figure it out. I thought it might have been something I had for dinner. I racked my brain for any dairy that I might have had, and nothing came to mind.

The following day, the truth came out. Pinkberry is in fact NOT Yogurt at all, not even close. While legit Frozen Yogurt should have something along the lines of hundreds of thousands of yogurt cultures, Pinkberry barely has fifty thousand. So Sad. Let me repeat that -- SO SAD. They are being sued, and can no longer call thier product Frozen Yogurt, sigh.

Well, Tasty-D-Lite it is, yet again and again and again. Sigh. Pinkberry I hardly knew ye...

On Being Jealous of Mussels: My Honeymoon in Seattle

We got married in a small civil ceremony in Brooklyn, just two weeks after we told my parents. Perfectly happy to take a few days off from work and just enjoy our apartment and each other, my parents offered to send us someplace for a few days. It occurred to us after we found out that the Atlantis in the Bahamas was totally sold out, that we would be Honeymooning smack dab in the middle of Spring Break. Not wanting to spend our newly married bliss with drunk college students, we opted for Seattle.

This wasn’t a completely random choice, one of his best friends lives there, as well as a family friend, and I had always wanted to see Pike Market. Being a foodie of snob-tastic proportions, my first travel thought is always “Yeah, ok, so they have the last living Dodo Bird at the Zoo, but what’s the food like Downtown?” A snob-tastic foodie though I may be, I’ve never embraced the “foam” and “essence” food trends, preferring my foods to be solid rather than gracious form thank you very much. Happily, there is no such fear to be had in Seattle. The city, although definitely West Coast, has the common sense to be an East Coast friendly kind of town – no air bars, or Cuban-Vietnamese-African fusion joints, although if you looked hard enough, I’m sure you could find one.

Sparing you the gruesome plane food details, I fast forward to my first fabulous food encounter. While my husband and his friend were catching up, I went out to dinner with Sydney, the family friend. She’s a wonderful Seattle advocate and told me in highest confidence (sorry Sydney, confidence broken) that her goal was to make us to fall in love with Seattle, and convince us to stay. While Seattle would be a wonderful place to live no doubt about it, my heart belongs to Brooklyn.

Sydney’s dinner choice was The Tamarind Tree, a Vietnamese place that is so well hidden behind a non-descript Chinese market that I promise you would drive by it 12 times and not figure out where it was. You wouldn’t expect the bombardment of senses that greets you from the decrepit parking lot, an unfortunate location. The place itself is stunning; so beautifully designed and so perfectly lit, with a comforting smell of grilled meats wafting from the kitchen. The restaurant all spiced-colored and dim, has captured perfectly that trendy, yet not over the top feel that modern Vietnamese restaurants have adopted.

Whenever confronted with a new menu, I try my hardest to make sure that I order something I’ve never had before… that means no Pad Thai. I welcome you to join me in my firm belief of “the food adventure”. Be brave enough to try something new and have an experience, after all, as my Father always says, “you don’t have to like it, but you HAVE to try it.” So, we ordered stuffed Marinated Squid with Minced Pork, Fresh Lotus Root with Grilled Shrimp, and a Noodle Soup with Shrimp. The Squid was amazing. Almost BBQ in flavor, the Squid themselves were extremely fresh, and cooked to perfection making them tender and not chewy. The filling was balanced, and worked superbly with the Squid, neither one over powering the other. Fresh Lotus Root is a joy within itself, but add perfectly grilled Shrimp, Peanuts, shredded Veggies and a lovely Rice Vinegar Dressing… well it’s pretty divine. Fresh Lotus Root is not unlike Jicama in flavor: slightly sweet, with a watery satisfying crunch. The Noodle Soup was served traditionally with the noodles, broth, and other goodies served in separate bowls allowing you to customize it how ever you like -- and the noodles were very obviously made fresh that day.

It was all lovely, just truly a perfect blend of flavors, company, sights, and then I saw it… Durian Ice Cream. The Durian is an Asian Fruit that has the shape and size of a Green Melon, but covered in spiky-bumps – a clue as to what’s to come when you open it. The fruit gives off such a powerful odor, that you have to have been raised on the stuff to tolerate it, and even then I’m not so sure how it’s eaten happily. If however, one can get past the smell, the taste it is said to be aromatic, subtle, and the texture wonderfully creamy. How could I resist! I’m not sure what I was expecting, but it certainly wasn’t something as subtle, perfumed, and delicate as the ice cream in front of me. The natural creaminess of the fruit shone through, and made the texture almost coconut milk-rich. The flavor is hard to describe, but so lovely, and delicate… both creamy and rich, yet flowery and sweet. As it turned out, Father knows best.

My second foodie encounter happened at Pike Market and Food Markets are my Temples. A wholly religious experience that involves all the senses, nothing illustrates a society or community better than its Food Market. That being said, one could describe Seattle’s Pike Market as a food Mecca. Although somewhat lacking in the International foods (besides Asian), the produce was not to be believed fresh and outrageously varied. The Seafood is in a category unto itself -- so fresh, so beautifully cut and cleaned, it all made me smile in a giddy, child-like sort of way. My Husband’s friend and his wife graciously offered their kitchen over to me for the night, not being able to stop myself from buying every delectable thing I could see! So I made a ton of food… almost literally a ton.

A moment about Mussels before I give you the menu. Mussels are a favorite shellfish that give wonderful flavor, and make any meal special. However, I’m not sure I had ever had a Mussel until we ate them in Seattle. I’m used to a relatively small, sandy colored mussel, with a lovely flavor and not much substance. Seattle’s local Mussels are so large, so plump, so creamy, and its pastel orange color puts other varieties to shame. I can’t state enough how smooth and creamy they were in texture, and the flavor! So rich, such a treat, so cheap! Not that Mussels are ever terribly expensive, but a pound of these gorgeous Seattle Mussels at a mere $3.99 a pound, seemed like the deal of the millennium -- I’m jealous of Seattle’s Mussels.

The menu was simple, but huge. We started with West Coast style Smoked Salmon which is served as a slab instead of sliced like we’re used to here. It makes the fish flaky and tender, edible with a fork or spoon, and really very enjoyable. We also had a Bacon, Jarlsberg cheese, and mixed Mushroom Quiche with a homemade crust -- a go to favorite that’s hard to resist. Then we had the “jealous” Mussels in a Shallot and White Wine Broth, after which we greedily sopped up the broth with fresh baguette that we got at the French Bakery. After that, it was grilled Langoustines (a very large shrimp), roasted Heirloom Carrots in five different colors ranging from deep purple to pale yellow with Yukon Gold Potatoes with fresh Thyme, and a Red Leaf Lettuce Salad with vine ripened Tomatoes and fresh Vinaigrette. For desert I made a Tart with Chocolate, a Blueberry & Blackberry Coulis, Strawberries, and fresh Whipped Cream with vanilla. Nothing beats really fresh food cooked really simply. It was a joy to cook with new friends, and a greater joy to scarf it all down!

As if we hadn’t eaten enough, as a Wedding gift from my husband’s Boss and her husband, we were sent to Canlis. Canlis is a 57 year old family run restaurant that sits on a cliff with a 180 degree view of Seattle. A jacket and tie kind of place, all of Seattle’s Society were on display (indeed the only ones who could afford it). It’s won the best service award numerous times, and it shows. No sooner had a roll been eaten or a glass been emptied then someone was there with a “would you like another roll? Can I fill your glass for you?” It’s the sort of thing that Saturday Night Live would have pounced on, but it was actually quite the experience. Service aside, the food was amazing.

They are known for their steaks, so I had a Fillet Mignon, and he a Wagyu Steak (a Kobe and Angus mix). Needles to say, the steaks were cooked and rested to perfection. The added bonus of the Black Truffle French Fries were out of this world! The grilled Frois Gras, and the White Asparagus Soup we had to start with were delicate, rich, and perfectly presented. By the end of the meal you could have rolled us out like wine barrels, but the chef wouldn’t let us leave without dessert. Apparently everyone was told we were here celebrating our Honeymoon, and they went all out for us. Choosing Tea was like picking out a diamond, complete with smelling samples, history lessons, and full list of flowers, herbs, and teas used. The people next to us were having some kind of flaming brandy drink that involved three jugglers, a dog on a ball, and man on stilts. At the end of the night we could barely breathe, but we were full and happy, and won’t soon forget it.

You might be wondering if we did anything besides eat? Well yes of course, we went to the Space Needle (the sun came out while we were up there, very kind of it really because the view is gorgeous), went to some wonderful museums, and drove around to see how beautiful the area is, and it doesn’t disappoint. Cities on water always have a glow and vibrancy about them – they seem to sparkle. Seattle seamlessly combines the Nature-Lovers, Techie-Geeks, new and old money, and a wonderful blend of International residents that grow daily. For me though, what I’ll remember is the meals, because the cooking and sharing of food is love. Nothing is more intimate than breaking bread with friends and family. My Honeymoon was like my Wedding: quiet, small, precious, overflowing with love, with plenty of good food… as it should be.

RRIGD! (Rachel Ray is Going Down!)

Well it’s been a so-so week, and its run me down a bit -- been feeling a little tired and sad and frustrated with work, and then a friend in the office sent me this link.

OH HAPPY DAY! Honestly, I feel like a new woman.

Read, enjoy with me. Let the happiness flow through you and last the weekend.

With all my sincerity,

-Duchess

Passover, Part 1

Passover is by far my favorite Jewish Holiday -- a ceremony akin to Thanksgiving in many ways. It’s about sharing food with friends and family to celebrate Spring, and (as with so many Jewish Holidays), the fact that we didn’t all die, this time in ancient Egypt under the Pharaoh’s hand.
There are a set group of prayers and traditions that are said and followed, and of course food. We read from the Haggadah (a prayer book), we stay away from leavened foods, to commemorate the great speed in which Jews fled, so fast in fact that they were unable to wait for bread to rise, and we remember that while life may be hard, at least frogs aren’t falling from the sky.
It’s traditional for families to make their own Haggadah, although many choose to read from already published ones. My Mother started a makeshift Haggadah years ago that we have refined and organized over the years. It’s a happy combination of traditional Jewish prayers and stories, and speeches from Martin Luther King Jr., the Dalai Lama, and even the famous comedian George Carlin. People of all faiths and colors are welcomed at our table, and it is always a genuinely wonderful night.
Traditional Passover fare is Harosset (a sweet apple and nut mixture to represent mortar from the bricks laid in Egypt), gefilte fish (a horrifying concoction of random fish that I will never understand), Matzoh Ball Soup, Lamb, Hard Boiled eggs, and Macaroons (a kind of cookie). Never being sticklers for "traditional" we have been mixing up our meals for years.
Over the years, we have had South American, Ethiopian, French, Middle Eastern, and Indian Meals, to the delight of everyone involved. This year, we're going Greek. There was a large Jewish Community in Greece once upon a time, and since one of my Family's dearest friends is a famous Greek Cookbook author (who will just happen to be around in April), we though it would be a wonderful addition to our worldly meals.
After much research, and speaking with Jewish communities in Greece, we have a very traditional and even ancient menu that screams Greek, yet follows the rules and traditions of the Jewish Passover.


Spiced Eggs Stained with Red Onion Skins

Lettuce Leaves stuffed with Meat

Lamb Baked with Lemons

Bitter Greens (such as Dandelion)

Almond, Fig and Apricot Harosset with Cinnamon


Dessert is yet to be figured out, but I guarantee it will yummy...
More to come!

On Top Of Spaghetti....

Since I don't come from an Italian family where Grandma's recipe was passed down to me (sigh), I have been searching for a meatball recipe that I really like. Now let me define "really like." This means, that it's not outrageously difficult to make, doesn't have too many ingredients, and is really yummy.
You'd be surprised how tricky it is to find. I tried at least 5 different recipes with blah results even some hard as rocks and awful results. Well, just the other night, I tried the Barefoot Contessa's recipe. I should have started there instead of trying Tyler Florence's Ultimate Recipe, Molto Mario, The Silver Spoon Cookbook, and a bevy of other well known and unknowns. Not only was it great the first night, they made excellent leftovers.
So here it is. Let me just emphasis how important it is that you NOT mix these with your hands, and instead use a fork as instructed. It might take a few more minutes, but the texture of the meatball is that much more exceptional for it. Other than rolling them into the balls, try to avoid using your hands (something that I love doing. Any excuse to ditch a utensil and use my hands!)


Barefoot Contessa's Real Meatballs and Spaghetti
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg*
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan


Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

*I didn't have nutmeg and I don't think they really needed it. But I'll try next time and see.

Rachel Ray is a NTWOAT (no talent waste of air time)

I really hate Rachel Ray.

I'm not sure if it’s the hair, or her weird low voice. I'm not sure if it’s the Dunkin’ Donuts commercials. I'm not sure if it’s the Weather-woman-like reactions to everything -- don't you just half expect her to say "now back to you Ron..."

So it's all that and more. I find her particular brand of dumbed-down food to be the worst kind of 1950's American junk, oooo a twist on a Tuna Casserole! It's the "E.V.O.O." of it all (her "cute" little abbreviation for Extra Virgin Olive Oil). Only, and I mean ONLY could RR (not so cute when tables are turned huh!), make something as classic and lovely as Olive Oil into something that sounds like a McDonald's Marketing Team thought it up. Ok so I'm a snob. I can admit it, and SO WHAT? What's wrong with wanting a cooking show to open up people's ideas and conceptions of food, and make them try something new? Where the hell is Julia Child, or the Galloping Gourmet, or even the Two Fat Ladies when you need them? (Mostly dead I know, a moment of silence please).

Why, I mean really really why did she deserve her own talk show??? Excuse me... a talk show? What planet is this? How many different kinds of Buffalo Wings and Baked Potatos can she make and why do I want to hear her talk about it afterwards in her weird low-voiced-Weather-Woman way?

Anthony Bourdain would back me up on this. He has his own hit list (mostly the pretty boys of the cooking world, top of his list, The Brit, Jamie Oliver. I suspect though his disdain comes from their immense popularity, frat-boy appeal, and just being younger, blonder, and less haggard than he.) Obviously I'm in the minority here, because every time I turn on the TV I see RR selling me dumbed-down American Coffee and Donuts.

Do me a favor and watch the Barefoot Contessa instead. She is just as charming and real, and makes amazing easy-to-make food for her husband, and friends, and her architect, and landscape designer, and vet, and anyone else that walks into her life. Trust me on this, YCTML (you can thank me later).

The Rat's Year in the Sun

Happy Chinese New Year!










It's the year of the Rat. Time for our furry friends to enjoy a year of luck, prosperity, and love (hopefully anyway).

Here's what you should be eating to secure said luck, prosperity and love:

*Whole Fish: for togetherness in the family

*Whole Chickens: for prosperity & completeness ("whole" means heads, feet, and tails)

*Uncut long noodles: for a long life

*Lotus Seeds: for many healthy children (traditionally this if for many healthy "sons" not children in general, but I think we have all embraced feminism enough to move past that right?)

*Dried Bean curd for wealth and happiness (not fresh white tofu which is unlucky and represents death during New year! GOOD TO KNOW!)

*Sticky Rice Pudding Cake (to advance one's positions and prosperity one step at a time, or grain by grain)

*Spring Rolls: represent Spring and a fresh start (this can also be various foods wrapped in lettuce leaves)

So I dunno about you, but I'm going to Chinatown this weekend. There are always wonderful parades, street performances, and foods they only serve during New Year. Remember when in Chinatown, eat as the Chinese do, and if you're a Rat, I wish you good fortune, luck, and great meals!

Malbec and Mushroom Bulgur

I went out dinner last night with one of my best and oldest friends (we either met in 3rd or 4th grade depending on who you're asking), and her Mother (my second Mommy). We wanted something light, having been little piggies since New Year and I suggested Kashkaval. Kashkaval on 9th Avenue, started out as a Mediterranean Deli and a few years back opened up a little Wine Bar and Restaurant in the back.
I had certainly been to the Deli (and I use the very term loosely, it's more of a mini Gourmet Market with homemade dips, salads, sandwiches, breads etc), to get some great sliced meats, and amazing Taramasolata (a whipped caviar dip that is out of this world), but had yet to ever actually sit down and eat there. I am so glad I did.
This is the type of place you're really glad you know about. It’s charming, all exposed brick and wood, lit by candles, and easy-going atmosphere. The kind of place where the wait staff wear what they want, and the service is friendly if not 100% on-the-ball. They serve what they sell upfront mostly, with the lovely addition of 3 kinds of fondue and homemade soups. We had different dips and salads, amazing Turkey Meatballs and Chicken Caponata, and Bulgur with Mushrooms -- it was all excellent and exactly what we wanted.
Now I have a confession to make. For all of my "expertise," for all of my foodie-knowledge, I am a complete dummy with wine. I know nothing. That doesn’t mean I don’t enjoy it, I just have no idea what to choose or how to choose it. So when confronted with the very large wine list (THANKFULLY with descriptions for the wine inept such as myself) I chose something that I know I usually like -- a Malbec. Malbec is a grape from South America, and wine made in Argentina. This specific one, Malbec Punto Final 2006, was excellent. It was rich and smooth and really drinkable. On the menu it was $25 a bottle, which is completely reasonable, and happily I found it on wine.com for $11.99 and it even made the top 100 wines of 2007. Maybe I'm not such a wine-loser after all!
Bottom line is, check out Kashkaval (which by the by is a kind of cheese), and try a little of everything at lunch. Then, go for dinner (the earlier the better it gets crowded) for some good Wine and Fondue, or Meat and Cheese Platters, or Soups, or homemade Halvah, or or or...

Sandwiches

There is a science to sandwiches that most people don't appreciate. It's a science that when executed correctly produces “mmm's” and when executed incorrectly creates a mess in bad way -- like slimy tomatoes on your lap bad.

First off, how do you define a sandwich? To me, it’s stuff sitting in or on bread -- simple right? Most people have heard the Earl of Sandwich story: a wealthy Earl was playing cards, and instructed the kitchen to put his afternoon cheeses and meats in between the bread thus creating the "Sandwich." Of course, all he did was slap his name on something that he didn’t invent.

The truth is, that no one can actually pin down this history of this marvel of the culinary world. In Medieval Europe, stale bread was covered with thick stews of various meats, thus making the bread edible, also creating the open-faced Sandwich. In the Middle East, Egypt, and Greece, God only knows how long people had been stuffing Pita Bread with goodies. The south East Asian countries started creating their own breed of Sandwiches during Colonization; the Cuban's and South American's grill and press their sandwiches like Panini’s. Speaking of Panini’s: enough already! Like the very funny Kevin James once said: “how big are muffins gonna get before we all join hands across America?" I'm just saying, the Panini is a fabulous invention -- good bread, good meat, good cheese all grilled and pressed together, simple and fabulous. However, what happens when we smoosh tuna salad between two large, heavy, and hot pieces of metal? Right, it gets GROSS! Who likes melted mayo dribbling down their chin -- makes me kinda gag just thinking about it.

Just recently Time Magazine ran this article about the Hamburger (good article by the way, give it a read). The basic meat between bread has evolved to a place that no one would have guessed -- truffles, butters, exotic fruits, exorbitant prices, etc etc etc. Famous chef's have created Burger Bars, and devoted way too much time to something that didn’t need a makeover! If you're looking to reinvent the wheel, why not reinvent open-faced Sandwiches? This isn’t Medieval Europe, the bread isn't going stale.

The latest trend, the "wrap" I find totally disastrous (and suspect that Rachel Ray had her pesky little hand in this too). I hate them. Who you foolin' with your whole wheat tomato wrap? Either have a salad or a Burrito, but don't come to me with your pseudo-lunch and call it a sandwich. It's not. You know it's not. Walk toward the light, we have real food over here.

For all of the conveniences and joys of Sandwiches, there are a few that I love to hate:

1. The Falafel Sandwich
There is no possible way not to make a mess while eating one. I don’t care who you are. Unless you put that sucker on a plate and eat with a knife and fork, it’s going on your lap or on the concrete below. However, thin pita bread, with crispy falafel, and smoky Tahini Sauce is irresistible.

2. The Hot Dog.
It's way too suggestive (you know it is), makes your breath stink something awful, and quit frankly kinda tacky in a Trailer Park sort of way (of course all of these issues disappear at BBQ's and Sports Games). Is that gonna stop you from going to Gray's Papaya on West 72nd Street and inhaling two with onions and sauerkraut??? HELL NO!

3. The Philly Cheese Steak.
In theory of this thing is so gross. Paper thin tasteless steak, with greasy onions and God help us, CANNED cheese “product”. Talk about messy. But there is also something incredibly and gloriously yummy about it too. Don't wear white while eating one though.

4. The Tuna Melt.
Another sandwich that when you stop to think about, is revolting. Tuna with mayo, that gets hot thanks to the cheese needing to be melted under the broiler. Ewwww…. hot tuna with mayo? That being said, is there anything quite as satisfying a really good tuna melt? Not really.

For my part, I like some surprises in my sandwiches. I like mixing it up with different kinds of breads and textures. I deplore goopy anything, and never make a sandwich too big to get your mouth around -- that’s just rude. Here's a good one that I really like.

1 Whole Ciabatta Loaf
1/2 lb thinly sliced Smoked Chicken Breast
1/2 lb thinly sliced Colby Pepper Cheese (like Monterey Pepper Jack)
1 Ripe Avocado sliced very thin
2 Vine-Ripened Tomatoes sliced very thin
Dijon Mustard
Mayonnaise
Salt and pepper to taste

Cut the Ciabatta loaf in half lengthwise.
Spread half with a thin layer of mayo and another with a thin layer of mustard.
Spread half with the tomatoes and half with the avocado, salt and pepper both sides.
On one of the sides, layer on your meat.
Spread a very small amount of Mustard on the meat to act as a glue.
Add Cheese.
Put the other half of the loaf on the Sandwich.
The easiest way to cut this is by using skewers or toothpicks and then cut... just remember that they are in there.

*If you are a potato chip fan, put some in the middle of the Sandwich, the surprising crunch is deeply satisfying.


Remember, bread won't bite and wraps are for Rachel Ray. Also, there are lots of International Sandwiches and thanks to globalization you can find almost anything your heart desires stuck between bread. All I ask is that you leave the Burger alone, use some common sense when grilling and pressing, and make sure you have plenty of napkins because you never know when someone’s Falafel might land on your shoe.