The Duchess Suggests

NEW SITE!

2009-10-16T14:18:00.001-04:00

My faithful followers, please come and join me at my newly designed site... www.duchessinbrooklyn.blosspot.com

Hope to see you there!

Where she belongs

2009-02-10T10:01:00.004-05:00

Since I'm feeling particularly prickly today, I figured it was time to visit my favorite culinary waste-of-space: Rachel Ray.

One Sunday afternoon, I was watching the royal TV when this came on:

I screamed from the horror, and my husband came to make sure that I still had my limbs. When he realized the cause of my outcry, he shook his head, laughed, and walked out in a way that at once said "why did I marry this woman" and "OMG she called her dog food Nutrish?" Yes Honey, she named her Dog food Nutrish. Let that roll around in your head for a sec there. In the same way that she has ruined Olive Oil ("E.V.O.O!"), she has now Rachel Ray-afied "nutrition." Sigh.
That being said, the fact that she is donating money from the dog food to animal charities is very commendable and a lovely gesture -- I can't deny that. But deep down, I kind of get the feeling that she's trying to wiggle out of her contract with the devil by being charitable, and wouldn't anyone?

If the commercial weren't enough, I am now being attacked by RR at the grocery store... I'd like submit, people's evidence #2 into public record:

Oh you're not hallucinating. That IS Rachel Ray brand Chicken and Beef broth. Why? Why does Rachel Ray think her broth is so amazing that she must share it with the world? What could possibly be so special about it that I would ever ever ever purchase such tom foolery? There had better be Unicorn extract in that mess, or else its staying on that bottom shelf, on sale because no one, not even Donald Trump would buy that stuff full price. By the way, speaking of "celebrity" broth on the bottom shelf, make sure you check out Wolfgang Puck's broth on shelf BELOW RR. What did Wolfgang ever do to deserve to be shelved below Rachel Ray? Ok, so he's weird, I admit that, but he's culinary icon! I have to sigh again. Sigh.

Tacos and Guac

2009-01-21T10:41:00.017-05:00

Hi readers. Health and "issues" restored, it's time to cook!

I like to think that I make pretty kick-ass Guacamole. Everyone adds their own special thing to Guac, I think this combo work really well. Try it once with these ingredients (if you can find them all, if not I'll offer suggestions of course), and feel free fiddle with the amounts according to taste. If you don’t love it, then add whatever you like – there are no rules when it comes to Guacamole.

Guacamole

7 small ripe Haas Avocados (or 6 large)
1/2 finely chopped large White Onion
*I really suggest White Onion for this,
you need something strong and pungent
1 large Jalapeno, finely chopped
*See pics.
You need to remove the seeds and pith (the white stuff)
And use plastic gloves if you're worried about spreading the heat
2 Medium Tomatillos chopped
*See pics.
Tomatillos are like a firm lemony flavored tomato
They add great flavor and wonderful texture.
If you can't find them:
Chop two small very firm (they can be green) tomatoes
and add the juice of another half of a Lime
1 cup finely chopped Cilantro
1/2 cup chopped Grape or Cherry Tomatoes
*I like the added sweetness, you can use reg tomatoes too though
Juice of 3 Limes
1 Tsp of Kosher Salt
*I like using Kosher Salt
but if you're using regular or Sea Salt
start with a 1/2 Tsp and work your way up.
Kosher Salt is actually less salty than normal salts

Add everything together and mash up to your desired texture. I like my Guac pretty chunky, but feel free to whip it up if you like. If you like it spicier add more Jalapeno or even some Tabasco or hot sauce. Also, add more salt or Lime or Cilantro according to your taste. I like to let it sit in the fridge for about an hour to let all the flavors really meld together. One other note: DON'T make or serve or store Guac it in a metal bowl. The metal with interact with the avocados and lime juice and make the whole thing a truly horrible shade of brown, and change the taste too. Instead use plastic or ceramic.

Makes about 3 cups, or more depending on the size of the avocados.

Finished Guac

Tomatillo with paper-like skin

Tomatillo, peeled

Tomatillo, cut

Jalapeno, cut

Jalapeno, cleaned

Jalapeno, diced, wearing plastic gloves

Tacos

This really could not be easier. I buy pre-made soft tortillas (sorry I don't have time to grind my own meal and make them), quickly sauté some steak and onions, and that’s it. Of course you can use Chicken, Pork, Fish, Shrimp or anything else you’re little Taco-loving heart desires.

1/2 Yellow Onion, sliced
1 lb Skirt Steak, cut into strips
*or Sandwich Steaks, or London Broil or...
It can be any somewhat lean, thin cut of meat
1/2 Tsp of Garlic Salt
*probably closer to 3/4 but not a full Tsp
2 Tbs of Veg oil
6-8 Small Tortillas
*doesn't matter if they're flour or corn
Queso Fresca
*This is soft white cheese, sometimes called Queso Blanco.
It comes in blocks that look like Feta or crumbled.
It doesn’t matter what you get,
you can add a slice to each taco or crumbles to each taco.
If you can't find it, use another mild cheese like Jack.

"Toast" the tortillas over the burner (see pic), a couple of seconds each side until heated (they might scorch marks, that’s fine, they add great flavor). Put aside. Heat the oil until very hot. Add the meat and the onions and sprinkle with the Garlic Salt. Just let the mixture cook on High until the meat and the onions get color and the meat is cooked. Taste both the onion and meat and add more Garlic Salt if needed. Add some cheese to a tortilla, add some of the meat and onions, and fold (see pic). Enjoy!

finished Tacos

Tortilla on the burner

Apologies

2008-12-17T11:56:00.000-05:00

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

2008-12-05T10:47:00.002-05:00

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

2008-11-18T16:05:00.005-05:00

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

Broccoli Hamster

Mushroom Soup & Stuffing

2008-11-18T12:24:00.005-05:00

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?

2008-11-12T14:01:00.006-05:00

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!

2008-11-10T10:43:00.005-05:00

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??

2008-11-06T10:31:00.005-05:00

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

2008-11-03T15:24:00.006-05:00

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!)

2008-10-30T11:36:00.010-04:00

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

2008-10-28T11:16:00.010-04:00

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:

2008-10-28T10:55:00.006-04:00

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

2008-08-28T11:54:00.003-04:00

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

2008-08-28T10:00:00.000-04:00

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

2008-08-20T14:06:00.000-04:00

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

2008-08-19T16:29:00.000-04:00

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

2008-08-08T10:15:00.000-04:00

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

2008-06-18T14:19:00.005-04:00

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!

2008-06-09T16:04:00.001-04:00

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

2008-05-12T10:54:00.002-04:00

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

2008-04-30T11:17:00.005-04:00

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

2008-04-21T09:42:00.002-04:00

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

2008-04-18T09:20:00.004-04:00

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

2008-04-09T09:40:00.003-04:00

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!)

2008-03-13T10:40:00.004-04:00

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

2008-03-10T16:00:00.005-04:00

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....

2008-02-19T09:21:00.004-05:00

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)

2008-02-11T10:48:00.001-05:00

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

2008-02-07T11:54:00.000-05:00

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

2008-02-07T11:32:00.000-05:00

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

2008-02-01T14:34:00.001-05:00

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.

When Grand Central Stood Still

2008-02-01T14:09:00.000-05:00

Ok ok, it has NOTHING to do with food at all, but I though this was so genius and Duchess-worthy that I had to share:

The group is called Improv Everywhere and if you click here you'll get a full listing of all their projects... a favorite is "Cell Phone Symphony."

But this one takes the "cake"

Cookbooks

2008-01-30T12:19:00.000-05:00

I love cookbooks. I have a relatively small but useful collection, and I'd like to think I have some of the best. Even if I don't use all the recipes, or stick to the ingredients, more often than not they inspire, and make me believe that I can in fact make my own rack of lamb with cherries, and maybe even my own chicken sausages.
Here are my faves, but please feel free to add your faves as well!

The Joy of Cooking
Hands down the most useful cookbook ever. More like a dictionary of food, where if you need that basic pie crust recipe, or Bouillabaisse, it’s in there. Need to know how to make roux? (a butter and flour base for sauces and savory pies), it’s in there. Now, there might be better recipes, or recipes that you prefer out there, but for the sheer AMOUNT of recipes, nothing beats it -- a must for any kitchen.

Larousse Gastronomique
Written in 1938, this book is a leading authority in classic techniques and recipes. One could say that it's French but in reality, the base of almost all modern gourmet food is French. If they didn't invent the techniques or the recipe, they certainly refined it and the French gave food its own lingo and slang, a language if you will. Although some of these recipes are dated, and some are ridiculously difficult, for the amount of knowledge this book contains, it’s worth it.

The Silver Spoon
If The Joy of Cooking is the "everything" bible, and the Larousse Gastronomique is the French bible, then The Silver Spoon is the Italian bible. Originally published in 1950, the authors traveled across the country collecting the best recipes from chefs, bakers, fish mongers, friends, family and little old grandmothers. In 2000 they did the tour again, updated the recipes and added new ones. A few years ago the first English version was published and I'm not exaggerating when I say it was sold out EVERYWHERE! You couldn't find it online, in bookstores or libraries.
For all its glory, there a few flaws though; the translation is clunky, the measurements can be off, and it asks for ingredients that we simply can’t get in the States and doesn’t make substitution suggestions. All that being said... it’s still amazing, and worth the 6.5 pounds (not kidding that sucker is big and heavy).

Martha Stewart Living Cookbook
I'm sure there are some Martha-haters out there... I understand. Personally, I love the bitch. She can do no wrong (in the kitchen that is). Her recipes always work, and are always good. I tend to use this almost like The Joy of Cooking but to steal Emeril's line, the recipes are "kicked up a notch." She takes a basic recipe just that much farther to create something a little shinier, slightly better than perfect -- and that’s just how she likes it.

Barefoot Contessa At Home: Everyday Recipes
As I've said before, I think Ina Garten (The Barefoot Contessa) is wonderful. Like Martha, her recipes are always successful, and always good. She's also a realist. She knows that you don't have your own heirloom tomato garden, or your own chicken coop in the back. So buy a normal tomato and a store bought egg. She has a lot of cookbooks, from fancier dinner party stuff, to soups and pastry. I couldn't imagine any of them being a bad buy, so go froth and be royal.

Donna Hay Modern Classics
I'm choosing to put this one on the list, but really all of her books are exquisite. If you don’t know who she is, you could call her the Australian Martha Stewart minus the pretension. She has a very specific style, and everything she publishes (even her magazine which you can find in Barnes & Noble and large periodical shops) is very uniquely hers. The recipes always use fresh fresh fresh ingredients, and are never fussy. Everything she makes is so mouth-watering and achievable. Besides all of that, the books and magazines are so beautiful, that it’s hard not to collect them just for beauty's sake. But don't treat them like museums pieces, use them!

The Last Course: Desserts of the Gramercy Tavern
Be warned, this book is not for the faint of heart, or the fearful of pastry. This is a stunning book written by the head pastry chef at The Gramercy Tavern, one of the best restaurants in NYC. She is a perfectionist (like so many pastry chefs), and slightly batty (or so says people who have worked with her!). However, there are some very good recipes and some inspiring ones as well. Her Madeleine recipe is excellent, and her chocolate tarts are divine.

Tate's Bake Shop Cookbook
Tate's is a bakery in Southampton that makes, perhaps, the world best chocolate chip cookie. You can find them in gourmet stores and even in some delis – go grab a bag. That aside, the cookbook is wonderful. It's full of wonderfully Grandma-like recipes that anyone can make. Of all lot of these kinds of down-home, from Grandma’s kitchen cookbooks, this is my favorite.

The Silver Palette Cookbook & Good Times Cookbook
The Silver Palette was a small hole in the wall store on the Upper West Side. Julee Rosso and Sheila Lukin owned, ran and cooked the food. Alas, it wasn't meant to be because the two friends had a falling out and the place closed. Lucky for us they made two cookbooks before the fights, and even have some sauces and goodies on the shelves of gourmet stores. The food is surprising, and delicious, and still totally accessible. Whenever I'm stuck as to what to make, a quick glance at one of the cookbooks inspires me.

The Olive and Caper
Part cookbook, part travel journal, this totally charming book has it all! I happen to love travel and armchair travel books, and this has the added bonus of really wonderful recipes. It's a fun book, and Greek food is not only a crowd pleaser, but super easy to make, and always healthy and fresh.
* I would be remiss not to mention the cookbooks of Aglaia Kremezi. Her books are visually stunning, and the recipes are always well researched and tested. She is one of, if not the authority on Greek cooking today (also happens to be a Greek, something of a rarity in the Greek Cookbook market). If you're a Greek Food fan, you should run and get one of her books.

Modern French Classics by Camille Le Foll
I've included this because the Larousse can be overwhelming. This lovely little book (with extraordinary photos) brings classic French cuisine into the 21st century and makes it easy to cook. Also, it’s such a pretty book, it makes a great gift.

Mesa Mexicana
If anyone remembers the baby years of the Food Channel, they remember the Two Hot Tamales. Mary Sue Milliken and Susan Feniger are the owners and chefs at the Border Grill in LA, but became famous for they're FABULOUS show (I wish they would pick it up again or air the old shows), Two hot Tamales. Here's what’s great about them: Mexican food is wonderful and healthy, but if you've ever opened up a Mexican cookbook you'll notice how insanely difficult the recipes can be. You wouldn’t think it, but Mexican food has an immense amount of ingredients -- a classic Mole Sauce has on average about 20-25 ingredients! The Two Hot Tamales manage to keep the recipes both traditional and modern without making them junky or too difficult for the home chef.

Memories of a Lost Egypt: A Memoir with Recipes
Like the title suggests, recipes are seamlessly intertwined with memories of an Egypt that Collette Roussant, the author, romances us with. Fragrant and surprisingly simple to make food, as well as beautiful story telling, it’s a book everyone should at least take out of the library and read. Added bonus, being of Sephardic Jewish decent, Collette has recipes that are kosher for the Jewish Holidays and perhaps my favorite Challah recipe ever. My copy is falling apart at the seams and a mess, but isn't that the way you show love to a cookbook?

I realize there is no mention of Julia Child, and some other important chefs and books. This is not out of dislike, but simply because I don't own, or use those books that often. I will say that if you are seriously interested in Mexican cooking then you must buy a book by Rick Bayless. If you love Thai food, try books by Su-Mei-Yu. If Chinese is your thing, the Wei-Chuan School cookbooks are the best and most traditional if not difficult to understand at times. Just remember, cookbooks can be guides, not just rules. Let one recipe inspire you to try another, and look beyond the page.

Nahuatl Chicken

2008-01-23T10:19:00.001-05:00

Nahuatl (pronounced na-who-wattle) is the Aztec word for Avocado. I threw this together last night and it was wonderful! Give it a shot, let me know what you think.

4 Skinned chicken thighs
1 Medium onion (peeled and sliced into thin rounds)
4 Large garlic cloves (peeled a coarsely chopped)
3 Vine ripened tomatoes (cut into chunks)
3 limes (juiced)
1/2 Cup Mexican Beer (Sol or Corona)
1 Tbs Tabasco
2 Tbs Olive Oil
2 Ripe avocados sliced or cubed
Salt & pepper

1. Let the Oil heat up in a deep pot or large skillet (I used my dutch oven). Salt & pepper the chicken and place in the oil to brown. Once both sides get a nice crust, remove and set aside.

2. Add the onions and garlic to the pot (if you need to add more oil go ahead). You want them to soften but not brown. Once they become translucent, add the tomatoes, lime juice, Tabasco and beer. Bring to a simmer and add the chicken. Cover and let simmer until cooked, about another 30 minutes.

3. Once cooked, transfer to a serving dish. Put sliced or cubed avocado over the chicken and serve.

*I served this with rice and red beans that had been cooked with Sofrito (a Latin spice and tomato mixture that you can find in almost any store), Tabasco, garlic, and their own liquid. The whole meal was a huge success. I think next time I might make the chicken a bit spicier and add some finely diced jalapeno peppers while sautéing the onions and garlic. You could also sprinkle the chicken with cayenne pepper instead of black pepper.

Parsley Sage Rosemary & Thyme

2008-01-22T09:40:00.001-05:00

So that roasted chicken just too boring? Something missing in your pasta sauce? I'm betting 9 times out of 10, your problems can be solved with fresh or dried herbs. Here are the most commonly found and used, and how to use them.

Parsley
There are two kinds of common Parsley, curly and flat. Personally, I never use curly, I find it thick and tough and it always reminds me of Airplane Food. Flat Leaf Parsley (which I constantly confuse for Cilantro... ALWAYS taste before you buy), has a fresh bright flavor that can be used for so much more than decorating your serving dish. It’s excellent with seafood and wonderful chopped up in salads.

Cilantro (aka Coriander)
A lot of people hate it; they think it tastes like soap. Personally, I can't imagine a Gazpacho without the stuff. I love it. Like Parsley it has a fresh bright flavor, but much more aromatic. Again it’s excellent with seafood, and makes a wonderful pesto! Instead of Basil and Pine Nuts, try Cilantro and Cashews instead (and serve it with Platenos Fritos)

Platenos with Cilantro Pesto

1 cup unsalted roasted/toasted Cashews
8 Cups Cilantro (very well cleaned and dried)
2 large Garlic cloves coarsely chopped
1/2 cup olive oil
1/4 cup fresh Lime Juice
Salt to taste
2-3 Green Platenos
1 cup Veggie oil

1. In a food processor place the Cilantro, nuts, and garlic. Put the machine on, and slowly pour in the lime juice, then olive oil. It will all come together quickly. Taste it. Add salt to your liking, and with a spatula mix it in. At this point, according to your likes, you might want some more cilantro, nuts, or lime. Cover and put in fridge.

2. Heat the veggie oil in a deep saucepan. Peel the Platenos by slicing through the thick peel with a knife. Slice into 1/2 inch thick rounds. When the oil is hot, drop in a couple slices. After 2 minutes, take one out and with a heavy mug or bottom of another pan, try to flatten it. If it flattens into a thin disc easily, then you can take out the other slices and repeat the process. If it doesn’t flatten, it needs another minute or two. After you've flattened the pieces, return to the oil and keep frying until golden brown. Allow to drain on paper towel. After you've taken the discs out of the oil, salt them.

3. Serve the warm Platenos with the cool Cilantro Pesto. YUM.

Thyme
I LOVE thyme -- definitely one of my favorites. I use it fresh or dried all the time. It adds so much to soups and sauces. It's a very aromatic and earthy flavor. It’s used a lot in French cuisine and just makes things taste homey to me. Also great for roasts. Just try throwing it in to your rice pot, or jazzing up a store bought soup with some.

Bay Leaves
You MUST get yourself some dry Bay Leaves. Again like Thyme, it adds another dimension to foods. I always add it to any soup I make, or boil it with rice. You can't eat them, so make sure to finish them out before you serve. Also, if you place bay leaves in your boiled water it will add a lovely little taste to your veggies. Fresh Bay Leaves are harder to come by, but if you get them, they make any meats or fish you roast taste that much yummier.

Rosemary
Ah Rosemary! What else could make Lamb and potatoes taste soooo good? Wrap it with your pork loin, in with your roasting potatoes, or even use it a skewers and grill your chicken on it. It has a wonderful fragrance and easy to grow on your windowsill.

Oregano
Like Bay Leaves, it’s easily found dry and not so easy to find fresh. Pity. Fresh Oregano is so transporting! It takes me to Greece. If you can find fresh, very little tastes as good with fresh fish or in a light tomato sauce. Dried oregano is for more than pizza... promise. Tomato sauces, salad dressings, shrimp, and chicken all benefit from it. Try a sprinkle here or there.

Basil
Is there anything more quintessentially Mediterranean than basil? Fresh basil is a marvel. It adds a refreshing almost lemony taste to salads, cheese platters, sandwiches, and even lemonade. Dried Basil is wonderful in sauces and great in marinades as well. Also adds something really nice to salad dressings.

Mint
Another favorite. What other herb can you add to both lamb and ice cream? Think beyond the obvious with mint and add it to your lemonade or ice tea glass, chop it up and add it to a Tomato Salad, or rice. Mint pops up all over the world -- in Vietnamese food, Middle Eastern, Greek, American and so many others. So, I dare you stop using it for garnish and start using it for flavor. Also, mint extract (which you can find along with vanilla extract in the supermarket) is a great extract to have around. Try drizzling a few drops in whipped cream, or chocolate sauce; just remember it’s very strong!

Dill
Yet another fave! Dill makes everything taste fresh -- and, was there ever a better culinary marriage than Dill and Cucumbers? I put dry dill on salads, over steamed string beans, in chicken and tuna salad sandwiches, and Spinach (Dill loves Spinach). Fresh Dill is even better! Put fresh Dill in chicken soup, mix it in with sour cream for your baked potatoes, bake fish on a bed of Dill, or put sprigs on tomatoes, and salads. Another great use: after you peel and boil some small new potatoes, toss with salt butter and fresh Dill… OOO I'm hungry!

Chives
You can think of them as Scallions’ weakling brother, but DONT underestimate them. They have a light, fresh and slightly oniony flavor that works wonderfully with potatoes, seafood of all kinds, in sour cream, and salads. Chopped up and put in meatballs or other meats it adds a great dimension -- they are equally happy with heavy or light foods.

* There are some wonderful Herbs that I haven’t mentioned like Sage, Chervil, Kefir Lime leaves, and some great herb mixes too. Herbs De Provence (differs depending on manufacturer) is a mix of mostly Thyme and Rosemary, and is great on roasts. I'm sure if you went to the local gourmet store you would find some wonderful herb mixes to explore.

Mushrooms

2008-01-14T10:36:00.001-05:00

Everything you wanted (or didn’t want) to know about my favorite edible fungus. I LOVE mushrooms; the textures, flavors, colors, and they add something really special to any dish. Below are a list of Mushrooms you're likely to find, and cooking tips and ideas.

* You'll see that I very rarely say to cook your mushrooms in oil... there's a very simple reason for that. Mushrooms are very porous, this makes them quick and easy to cook, but also means that whatever you cook them in will be absorbed. Therefore, if you cook them in oil, the mushroom will retain that oil, and you can get greasy slimy mushrooms. However, butter gets absorbed faster, and therefore, unless you’re just drowning them, the butter won’t make your mushrooms greasy.

White / Button
You can find these in any supermarket, and odds are you've used them before, at the very least had them on a pizza. Personally, a Button Mushroom is boring. It's a great filler in Mushroom recipes, and can add good texture, but as far as Mushrooms go, they are fairly tasteless. However, they’re easy to sauté, and hearty, so they won’t burn in the oven if you bake them for example.

Baby Bella / Crimini
As far as I'm concerned, upgrade your Button usage to the Crimini. It’s the same size, but the texture is denser, and they actually have a flavor. These are in fact just a smaller Portobello Mushroom. Crimini are so versatile -- easily roasted, sautéed, or steamed, they always add a nice texture and nutty flavor. My favorite thing to do is just slice and sauté with some butter and add to anything! It’s great with couscous or rice, in pasta sauces, with string beans, in quiches, or even gravy.

Portobello
You've seen these and most likely have had them before too. These are very large capped mushrooms that are so hearty they very often replace the "ham" in your "burger". My favorite way to cook them is to grill them either on a grill pan, an electric grill. Oil the Mushrooms and the pan, and grill. Once they're cooked through, about 5 minutes or so, drizzle some very good balsamic vinegar on them... SOOO yummy!

Shitake
The flavor and aroma of the shitake are so irresistible. They are at once both smoky and sweet. In fact, very often they give off almost a bacon-like smell while cooking. You can find these pretty readily in the average supermarket these days, and you should take advantage of that. They jazz up ANYTHING. Sautee them in butter and put them over your boring old chicken breasts, or rice, or omelet, or even fish. I really like putting sautéed Shitakes over couscous with toasted pine nuts and caramelized onions. It’s really easy and so effective.

Couscous

1 cup couscous
1 1/4 cups water
1 bullion cube
3 tbs butter (or butter substitute like "Smart Balance")
1 teaspoon sugar
1 large yellow onion
1 package of Shitake Mushrooms (or 10-12 loose)
1/4 cup Pine nuts

1. Slice the onions into thin rounds. Add 1 tbs of butter, and sauté the onions on medium heat. Once they have turned translucent, add the sugar and put the flame down to low. Cover them, checking and stirring every couple of minutes. They should take about 20 or so minutes to caramelize.

2. Slice and sauté the mushrooms in 1 tbs of butter and set aside. Toast the Pine nuts in a 350 degree oven for about 5 minutes or until they become light brown and fragrant... DON"T LET THEM BURN. Set aside.

3. Boil the water with the last tbs of butter and bullion cube. Add the couscous; turn off the heat, and let sit covered for about 5 minutes.

Place couscous in a bowl. Add the mushrooms, then the onions and sprinkle with the pine nuts.

Enoki
These funny little guys have been making a regular appearance in supermarkets recently. They are very cute, and while they don’t give a ton of flavor, they do add texture, and a splash of white. You can eat the entire thing, not just the caps like some other Mushrooms. The best thing to do with them, is to either chop them up to use in a pate or stuffing, or to use them as garnish in a soup or noodle dish. They are Japanese in origin but don't let that influence how you use them. Also, because they are so skinny, they are very easily eaten raw on a salad or sandwich.

Chanterelle
You can find these fresh or dried, and if fresh, they should be a golden almost orange color. They have a very distinct flavor. Definitely sweeter than the average mushroom, but for such a small mushroom, it has an amazingly robust flavor. Although they are small, they roast incredibly well, and that’s how I like them best. Roast them with brussel sprouts for a French Country side dish, or sauté them with butter and sherry, and put them over a steak for something truly decadent! Be wary though, they are also very expensive.

Porcini
You will very rarely find fresh Porcini; they usually come dried. They need to be reconstituted in some warm liquid like water, or even broth. They are an Italian staple, and can be found in sauces and stuffed in all manner of seafood and meats within the cuisine. They are a really hearty, dense Mushroom that takes high heats and abuse very well. The flavor is across between a Crimini and a Shitake, and they fetch a really high price. In fact, they are so expensive, that I'm willing to say that unless your a real recipe purist and refuse to substitute (and poor you if you are), you can use Shitake's instead. However, I have to admit, a Risotto with Porcini is divine just the way it is.

Hen of the Woods
This is a mushroom I only just started using (or even heard of) over the holidays. It's a great sautéing mushroom. It’s hearty and dense, and almost has the texture of a really firm bean curd. I haven't had a lot of time to get to know it, but as soon as I do, you'll see a recipe!

*There are lots of mushrooms I have NOT mentioned only because I tend not to use them -- Oyster Mushrooms and Truffles for example. Put me to shame and post your own mushroom recipe with something I don’t normally use!

Bourdain

2008-01-08T13:54:00.000-05:00

My fellow Foodies, Rachel Ray Haters, and lovers of a good laugh:
Anthony Bourdain has started a blog via travel channel (yay!), and this latest entry is sublime. This is why I love the guy so much -- chutzpah.

Bourdain Blog Link

Political Meals

2008-01-08T10:27:00.000-05:00

I’m in a political kind of mood. So, I’ve decided to figure out what I would make for each of the Democratic front runners should they stop by for dinner. Even though I'm a Democrat, this entry wouldn’t be nearly as interesting with only three meals, and Huckabee is such a nut I think he’d actually be fun to have over for dinner!

Hillary Clinton:

For a woman of such strong ambition, worldliness, and poise, I’d go for something elegant, yet earthy. I’m thinking simple French country food fits the bill (haha no pun intended). I know the French aren’t exactly America’s favorite bunch, but when it comes to food one should NEVER discriminate -- good food is good food.

-Assorted French Cheeses and good crusty bread

-Frisee & Mache Salad with Goat Cheese and Toasted Walnuts

-Coq Au Vain (a classic chicken dish made with bacon and red wine)
(I don’t have my own recipe for this. I can tell you that Martha Stewart has a good recipe though, and that’s the one I use.)

-Oven Frites (Fancy word for fries)

-Haricot Vert with Shallots and Thyme

-Flourless Chocolate Cake with Raspberry Coulis

John Edwards:

He just says America to me, but an America of the past. He has a can-do attitude, and has so much hope for the country -- so let’s give him a meal that’s grown in local soil, down home, and comfy. Fyi, did you know that Blueberries are a native North American fruit, and before mass production could only be found here?

-Assorted Cheddar Cheeses, Sliced Granny Smith Apples, and Crackers

-Wild Mushroom Barley Soup with Sage Sausage

-Baked Ham with Cloves and Brown Sugar Glaze

-Wild Rice Pilaf with Cranberries and Pecans

-Bitter Greens with Caramelized Onions

-Wild Blueberry Pie with Vanilla Bean Whipped Cream

Barack Obama:

Besides being stoic and intelligent, he also has one of those great mish-mashed backgrounds, has lived all over the place, and can appreciate a “foreign” palate. His original ideas, and hope for unity have made people stand up and pay attention. I think bringing the flavors of another American minority group would be fun, in this case Latino.

-Platanos with Cilantro-Cashew Pesto (Platanos are sliced fried Green Plantains)

-Heirloom Tomato Gazpacho

-Shrimp and Mussels in a Garlic-Lime-White Wine Broth

-Aromatic Rice

-Avocado & Jicama Salad

-Tropical Fruit Salad with Shredded Coconut

Mike Huckabee:

Like I said, he’s a nut. But nut’s can be fun (as long as I don’t talk politics to this one, I’ll be ok). However, since he is a nut, I’m not gonna push him too far and make him stuff he’d look quizzically at. Let’s keep it simple and easy but still yummy.

-Spiced Mixed Nuts (hehe there has to be something crazy)

-Butter Lettuce Salad with Fresh Herbs and Lemon Vinaigrette

-Blue Cheese Stuffed Sirloin Burgers

-Roasted Rosemary Fingerling Potatoes

-Creamed Spinach

-Baked Apples

Noodle Soup

2008-01-03T09:59:00.000-05:00

It was freezing last night (I LOVE the cold), and when I got home I wanted something that would warm me and was fun to eat, so I threw this together and it was excellent. Also, there's none left meaning it's Boyfriend approved.

6 cups Chicken Stock
1 package Tofu (firmness of your liking, I like firm), cubed
2 bunches scallions, sliced thin (white & light green parts)
10-12 Fresh Shitake Mushrooms, sliced
1/2 inch piece of ginger
1/4 cup soy sauce
1 lime, juiced
1 Teaspoon of rice wine vinegar
1 Tablespoon veggie oil
Udon, Ramen, Soba or other noodle (I like my soup with a ton of noodles but some don't, so put in as many or as few as you'd like, just remember, the more noodles the less broth since the noodles will suck it up in order to cook. You can always add more broth if you want, just adjust the seasoning as you do)
1 Teaspoon Sesame Oil
Dash of Chili Oil (optional)

1. In a stock pot or other deep pot (or your Le Creuset Dutch Oven like moi), sauté the mushrooms and half the scallions until softened slightly, about 1 minute in the veggie oil.

2. Add stock, soy sauce, vinegar, and ginger and bring to a boil. Add noodles. When noodles are almost done, add tofu.

3. Add the lime juice and the sesame oil (taste it at this point, you might want to add more vinegar or lime to brighten it up a bit). Remove the ginger.

4. After you've put it in a bowl, sprinkle with some of the remaining scallions, and add a few dashes of the chili oil if you like (me likey!).

Foodie Resolutions

2008-01-02T09:19:00.000-05:00

In honor of 2008, here are list of foodie resolutions that you are more than welcome to adopt.

1. I will open up my divine cookbooks that I love and actually make one recipe a week from them. I know I'm not the only one here -- we all have wonderful cookbooks that we simply don't use enough! So, here it is, written in cyberspace... I WILL COOK FROM MY COOKBOOKS.

2. I will eat more fish.

3. I will use an "unknown" ingredient in my cooking at least once a month. I've never used pomegranate syrup, but I'm gonna; same with Fenugreek (a spice), and stuff I find in the various ethnic markets in my 'hood.

4. I will finally go to that Yakitori place that I can't remember the name or location of (note to self, email Ayu regarding the before mentioned)

5. I will finally go to a Pinkberry to see what all the fuss is about.
http://www.pinkberry.com/

6. I will finish curing my wok... or more precisely, have my boyfriend do it. (A wok must be cured with oil until it turns black before you can use it. Otherwise, the food sticks to it).

7. As soon as #6 is completed, I will use said wok.

8. I will take a food class in something I've always wanted to learn about like wine or Kim Chee 101.

9. I will learn to appreciate Rachel Ray...

10. I will IGNORE #9.

Potato Galette

2007-12-23T17:32:00.000-05:00

A really yummy and impressive side dish that people won't forget. A "Galette" refers to French cakes with lots of layers. While not a dessert, this does have plenty of layers.

7-8 Yukon Gold potatoes (you can use Idaho, but the Yukon's have a buttery taste and flavor that lends themselves perfectly to this dish.)
1-3 gloves garlic (depending on taste)
1 1/2 cups heavy cream
2.5 cups grated Jarlsberg (traditionally this is made with Gruyere, but it tends to overwhelm the dish instead of meld with the other flavors)
Salt & Pepper to taste

1) Preheat the oven to 375. Cut a garlic clove in half and rub the inside of a Pyrex baking dish with it (if the clove dries, cut off another slice).

2) Grate the cheese and set aside. If you're a garlic lover like me, then mince the remaining garlic cloves very finely and mix it in with the cheese.

3) Peel and slice the potatoes thinly, 1/16 of an inch, any thicker and they won't cook all the way through. A mandolin is a god-send for this, and you can use a box grater as well, but it tends to slice too thickly. Of course, you can also do it by hand.

4) Start layering with the potatoes on the bottom, then cheese, ending with a cheese layer on top. On every potato layer, very lightly sprinkle with salt and fresh pepper. Don't layer all the way to the top. Stop about a 1/2 an inch below the rim of the baking dish -- the Galette will bubble up and rise slightly in the oven.

5) Pour the heavy cream over the entire Galette. Bake in the oven uncovered for 45 minutes or until the top is nicely browned and you can see the cream bubbling between the layers.

Enjoy, I know you will.

Foodie Movies

2007-12-21T09:27:00.001-05:00

Movies that make my mouth water!

Big Night
What an amazing cast! Tony Sheloub, Marc Anthony, Stanley Tucci, Minnie Driver, Isabella Rosalini, Liev Schrieber... never heard of it? Not surprised. It didn't make a lot of money, and it wasn't a runaway hit, but that's just too bad. It follows the story of two brothers from Italy trying to make it big in 1950's NY . It's touching, funny, sad, and the food in this pic makes you so hungry! Instead of popcorn, watch this one with a bowl of pasta.

Eat Drink Man Woman
Talk about making you hungry, GOOD GOD! This is a really great movie about a widowed, semi-retired executive Chef in China whose three daughters very quickly fall in love and move-out. It has so much humour and an energy to it that American movies seem to lack. All that aside, the food in this movie is not to be believed. Dishes that we don't ever see in America... it's SO not fair. Of course, like most families, through the sadness, and confusion, it's the food that connects them.

*They made an American version called "Tortilla Soup" that follows Hector Elizondo and his girls. Surprisingly, it's pretty good.

Dinner Rush
I really only know about his movie because I briefly worked with the man who produced it, but it's a real shame that it didn't get more publicity. The movie isn't actually about food per se, but the NYC restaurant world. I highly recommend you rent this gem. A really great cast of NY actors, an original script with twists in it, and an honest and true look at the NYC "scene." Everyone who sees this pic loves it.

Babette's Feast
Based on a story by Isak Dinesen (worth a read), this quirky and wonderful film should not be missed. The movie takes place a small town in Denmark, and follows a French refugee and the two sisters who take her in. As it turns out, Babette (the refugee) was one of the top chefs in Paris before she left, and has the opportunity to make a feast unlike anything the sisters, let alone the audience, has ever seen. Brilliantly art directed, and between the costumes and the candle light, and the exquisite food, there's no reason for you skip it.

Tampopo
I couldn't even begin to tell you what this about. Taking place in Japan, it follows a sleu of really odd characters, has about 12 story lines, makes no sense, and yet somehow is so enjoyable and fun to watch. The entire movie is about food. The love of food, the cooking of food, the sensuality of food, none of which is surprising considering the Japanese love of all things culinary. I know it might sound insane, but between the noodles, the broths, pickles, and fish, it's Duchess-worthy indeed.

Mostly Martha
They just recently remade this with Catherine Zeta Jones and called it "No Reservations," that one you can skip. However, the original German movie you can't. It's about a stuck-in-her-ways German chef who's sister dies and takes in her daughter, Martha's neice. On top of that, there's a new chef in the kitchen who's a little too loosy-goosey for Martha's liking. The story is great and like so many foreign films, it's quirky and light-hearted without being overly sappy. Of course, there's food too. Amazing Italian food that people fall in love over, and wonderful restaurant kitchen scenes.

Chocolat
A Foodie Fairytale come to life. This was such a precious movie (maybe a little too precious at times), that it was hard to resist. Of course that was the point. Based on a book by Joanne Harris (which is also charming and a fun little read), it's about a mother and daughter who jump from town to town and make chocolate. This time, they land in a small town in France during Lent. All I can say, is that in the battle between Chocolate and Jesus, Chocolate wins.

Willy Wonka or Charlie & The Chocolate Factory
Doesn't matter which version you like, they're both yummy. Every kids dream come true, what's NOT to like? Perfect movie for those cloudy gray days.

Like Water For Chocolate
Personally, I'm not a fan. It's just too much like a Soap Opera for my taste. However, people really seem to love this movie; it's dramatic, widely romantic, and even I have to admit, there are some divine cooking scenes. If nothing else, it's beautiful to look at.

Ratatouille
The best (only?) animated foodie movie ever! So irresistible and whimsical. A rat who wants to cook and runs to Paris to do so? FABULOUS! If for some reason you have yet to watch it, do yourself a favor. Ratat will make you smile from start to finish.

Waitress
Quirky and sort of strange, but utterly enjoyable. The acting is good, the script is original, and like so many other foodies movies, has a Fairy Tale quality to it that I always fall for. A perfect little anytime movie about a sad waitress, with a horrible husband, an affair that can't go anywhere, and an uncanny ability to make pie, wonderful pie.

Educational Purposes

2007-12-20T12:18:00.000-05:00

Mary Poppins has “Supercalifragilistic,” Emeril has “Bam,” Ahhnold has “I’ll be bahhk,” and I have “educational purposes.” Ok, to be fair, it’s not actually mine, it belongs to my family, but close enough.

The year was 1993, and a teenage Duchess-in-training was on vacation in Spain with her Mother and Father, the Duke and Duchess of West 71st Street. It became very clear, very early on, that restraint and Spain were two words that didn’t melt well together. Spain is a culinary bastion – there are cultural and culinary influences from around the world and the dishes change from region to region. Of course, Gambas A La Plancha (roasted Shrimp) are everywhere, as are various cured meats, and Flan. That being said however, it became increasingly difficult for us to justify yet another slice of Flan, or another glass of Sangria simply because we hadn't had it “here” (here being whatever, town, city, bakery, restaurant or person’s house we happened to be in at that moment) before.

Enter “Educational Purposes.” I do believe that is was my Mother, the Duchess of West 71st Street, who created our lovely little mantra. We just had Jamon Serrano (an aged, cured ham) from the Butcher down the block, but those guys over there had been making it for 50 years longer, hmmmm what to do? I mean really, could one beautifully marbled and cured slice of pig be better than another? Only one way to find out but, what about guilt and excess? AHA! “Educational Purposes,” GUILT BE DAMNED.

"Educational purposes" also popped up the first time my Father and I went to Philly. We simply had to have a Cheesesteak at both Gino's and Pat's (the two most famous Cheesesteak joints). Now let's be honest here; I like a good Philly Cheesesteak as much as the next gal, but Fillet Mignon it ain't. That being said howewver, we did it anyway, for "educational purposes." If nothing else, it was a hell of a lot of fun. By the way, have you ever tried to tear a Philly Cheesesteak in half? Don't do it... it's not pretty.

Now, don’t abuse the magic of “educational purposes”. This is NOT permission to eat an entire pizza, and breadsticks, and mozzarella sticks, and a pint of ice cream – nope, this is permission to explore. Not sure which place has the better pizza? “Educational purposes,” try a slice from both. Exploring Chinatown, and see that two bakeries have the same pastry that you just discovered you like, “educational purposes,” try it at both places.

In fact, I give you permission to be as adventurous as you want! Go to that weird Balinese place down the street, ask questions, try something new for “educational purposes”. You didn’t like that dish there? Don’t let that stop you! You cross the street and try it over there instead -- all in the name of “educational purposes”. Let the magic take over and make you that gutsy eater you always wanted to be. And remember, as always, you don’t have to like it, but you have to try it!

Pumpkin Ravioli with Brown Sage Butter

2007-12-20T09:44:00.000-05:00

The best Pumpkin Ravioli I've found is from Buon Italia in Chelsea Market. However, not only doesn't the ravioli have to be from Buon Italia, it doesn't have to be pumpkin either (although the combo of the pumpkin and sage is really yummy)

1 Box Fresh Pumpkin Ravioli
3 TBS Butter (not salted)
6 Fresh Sage leaves, plus extra for garnish
Grated Cheese
Salt & pepper

1. Put the salted pasta water on to boil. Put the butter in a pan (because you want to the butter to "brown" it's better to a non-black pan since you won't really be able to see the color change) and start cooking on low heat. Keep it cooking until it just starts to turn from yellow to a deep beige. Put in the sage leaves.

2. Boil the ravioli. This shouldn't take more than about 3 minutes. Any longer and the pasta will start to split and the pumpkin stuffing will start to ooze out. Strain it and put it in a bowl.

3. By now the butter should be a nice Teddy-Bear-Brown color. Pour it over the pasta and lightly sprinkle it with grated cheese, and salt and pepper it to taste. Put some fresh sage leaves on top for razzle-dazzle and enjoy!

Fave Places to Eat Out

2007-12-19T15:29:00.000-05:00

Some are cheap, some are pricey, some are hip, some are oldies, but they are ALL Duchess-worthy.

Balthazar
www.balthazarny.com
As I've said before, this is quite possibly my favorite resteraunt in NYC. The food isn't revolutionary, the decor isn't cutting edge, and it's not trendy. What it is however, is an escape. It takes you to another place if only for a few hours. The food is always good, and always buzzing with happy eaters. It's classicaly bistro, from decor to food, and I love it... 'nuff said.

Grandma's Original Pizza
6918 3rd Avenue
Bay Ridge, Brooklyn
I moved to Bay Ridge this past summer, and knowing it was an Italian Neighborhood, my first question was "what's the best pizza." Overwhelmingly, the answer was Grandma's. I dunno if there was or is a Grandma, but the pizza there is wonderful and suprising. It's square with a super thin crust, has fresh mozzarella, their own tomato sauce with chunks of garlic in it, pesto, and romano cheese -- which is sweeter than Reggiano. The result is crispy, sweet, salty, melty, and heaven! If you're in Bay Ridge, stop by, you won't be dissapointed.

*Everyone has a favorite pizza place of course, please let me know yours. Maybe I'll make a pizza sojourn across the city and post the results!

La Paella
www.lapaellanyc.com
This place is perpetually crowded, and for good reason. They make really really good Paella, and the Sagria flows in abundance from very large, very black, very ugly garbage cans. The menu is soley Paella and Tapas, hence the name, and I've never had a bad meal there. However, becuase they don't take reservations, between 7-10 it's jammed. If you can go earlier or later, great -- if not you might be waiting for 30-45 minutes for a table. Just remember, the reward is worth the wait!

Mr Tang's
50 Mott Street
212-233-8898
This isn't the best food in Chinatown at all. It isn't the best people watching, or even the best deocration. No, Mr. Tang's is on here for one reason... Salt Baked Squid (sometimes called, Salt and Pepper Squid).
If you've never had it, you're missing out. It's squid which has been baked or fried in a cripsy, salty batter, and then sprinkled with hot peppers and garlic. It's hands-down one of my favorite all-time dishes, and I find myself craving it and having to make Tang trips. Let me say, whenever I see this on a menu I order it, and Tang's seems to be the best. Please feel free to let me know of your Salt Baked Squid find though, I'm ALWAYS willing to have it for... educational purposes.

Kuruma Zushi Sushi
7 East 47th street
212-317-2802
The freshest, most traditional, most expertly prepapred Sushi in NYC. Forget that corner Sushi place you go to, you haven't had Sushi until you've come to Kuruma. The Sushi is so good, that it actually ruins you for that other "stuff." Toshihiro Uezu, the chef and owner, trained for years under other master Sushi chefs until he was ready for his own place... and it shows. Nothing is ever too big to fit in your mouth, has too much fat or too little, or too anything. It's just perfect.
About the cost: it's cheaper than flying to Japan.
You can, if you show a HUGE amount of restraint eat reasonably (and by reasonably I mean $150-$200 pp), but really, save up the pennies, and go all out just once, it's more worth it than you can imagine.

MORE TO COME....

Marinated Flank Steak

2007-12-18T16:55:00.001-05:00

This is a constant go to recipe. Odds are you already have 95% of this in your kitchen already, everyone loves it, and it's super easy.

1 1/2 - 1 3/4 Flank Steak
1/4 cup Lemon Juice
2 TBS Worcestershire Sauce
2 TBS Dijon Mustard
2 TBS Olive Oil
1 TBS Sugar
3 Chopped garlic cloves
1/2 TSP salt
1/4 TSP ground pepper

1. Whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper in a shallow dish (this is what the steak marinates in, I use a Pyrex baking dish, it's just the right size). Peirce the steak all over with a fork, place it in the dish. Flip it once while it's marinating in the fridge... 1/2 hour to an hour, you don't really have to cover it but you can if you want.

2. Heat the other TBS of olive oil in a very hot cast iron pan (I use my cast iron grill pan, but a flat one will do as well.) Cook the meat however you like it - you'll find no steak snobbery from me. Personally, I don't things bloody, so for medium-well, it's about 6-7 minutes per side, rare 3-4, medium 5-6. Let the meat rest... this is vital! Never cut into a hot off of the pan steak. When you let it rest, the juices have time to be sucked back into the meat instead of oozing onto your plate.

3. Pour the stuff left in the skillet into a saucepan and boil it. Strain what's left, and pour it over the meat.

*A note on cutting steak of any kind: always always always cut against the grain. If you cut with the grain, not only does it make your job more difficult, but you don't get those lovely clean slices that you see in those Beef commercials.

Bakeries

2007-12-12T12:11:00.000-05:00

Where to buy your cookies, breads, and cakes

Vaniero's
www.venierospastry.com
Vaniero's is arguably the most famous Bakery in NYC. For Italian, and Italian-American pastries and desserts it's heaven. For me though, the stuff is hit or miss. Some is wonderful, and some just ordinary and even junky. But if nothing else, it's a NYC landmark of sorts, and the mob scene can be fun to watch.

La Bergamote
169 9th Avenue
(Corner of 20th)
Far and away the best croissants and chocolate croissants I've ever had in America let alone NYC. An amazing little fairly unknown bakery in Chelsea, they have a loyal fan base. Besides the croissants, the cakes and tarts are lovely as well, and apparently they have really nice sandwiches at lunch time too. I would highly recommend a stop in here.

Casa Cupcake (formally The Cupcake Cafe)
www.cupcakecafe.com
The home of ultra rich buttercream. This Ninth Avenue staple has been turning out the prettiest, richest, and most decadent cakes and cupcakes for years. They will pipe a cake with any colors, flavors, and flowers you could imagine, which always puts a smile on people's faces. You can't eat terribly much, but what you can is a total treat!

Soutine Bakery
www.soutine.com
This place holds a special place in my heart being the place where we always got my birthday cakes from. It was the same cake every year, white cake with lemon curd filling, white frosting with yellow flowers. It was always good and always pretty. They still churn out the cakes for Upper West Side's kids' birthdays. They'll put anything on a cake for you, and even do lovely wedding cakes now too.

Amy's Bread
www.amysbread.com
Her website says it all, but she started with one small store on 9th ave, and has created something of a bread empire in NYC. She has three stores now, and the quality hasn't changed. There is an actual Amy who actually still bakes. Her breads are excellent and are always almost completely gone by the end of the day. Besides bread she makes some really great cookies and pastries. My fave are her various Foccacia.

SaraBeth's
www.sarabethsbakery.com
Another success story. SaraBeth (again there is an actual SaraBeth), opened up a Bakery/Brunch place on the Upper West Side and now you can find her jams across the country. I put her stores on here for one reason... the Pain Matain. It's almost always sold out, but if you can get your hands on it, do it! What she very cleverly did was put all of the left over dough from the other pastries and baked them in little muffin tins – it’s AMAZING. You will start craving them, just warning you. If you go and there are none left (which will usually be the case) her Madeleine Cookies and Cheese Straws are also exemplary.

Black Bear Bakery
www.blackbearbakery.org
I can't actually vouch for very much from this place EXCEPT for the chocolate cake. The chocolate cake is fabulous! It's moist and yummy, and rich without giving you a tummy ache, and just pretty damn perfect.

*For the absolute best Chocolate cake I have EVER had, go to Blue Smoke. It happens to be an upscale BBQ joint off Park Ave South, but don’t let that stop you. You need milk with this, and you need more than once piece.

Poseidon Greek Bakery
629 9th Avenue
Bet. 44th & 45th Street
Family run since God knows when, this is one of the only places left in the country that still makes their own Phyllo dough (a flaky paper-thin dough that comes in sheets). They have all the classic Greek cookies, breads, and pastries, and are more than willing to pronounce and explain what everything is. They also have a frozen foods section, so can bring home your own homemade Phyllo and make Baklava.

Payard
www.payard.com
If you’re willing to shell out your life savings, you too can have a cake from Payard. I have to admit, He (yes there is a Payard, Francois Payard), makes a spectacular looking product, maybe the most elegant looking in the city. However, I always find it to be just "too much." They tend to be a little goopy, and quite frankly, I think you can get a better if not equally tasting cake for much much less. They have some nice chocolates and cookies too, but really, treat it like a museum of pastry and keep moving on.

Lady M Confections
www.ladymconfections.com
SO gorgeous, SO delicious, this is one of my favorite patisseries in NYC. Everything is just impeccably made, amazing looking and drool-worthy-delicious. It's not Payard prices, it's still pricey... BUT WORTH IT! Just check out the website (which could use some work I know), and tell me if you don't just want to run over right now.

Balthazar
www.balthazarny.com
Both a bakery (and one of if not my favorite) restaurants in NYC, Balthazar is always a safe bet. Their breads are amazing, perhaps more amazing than their pastry -- bread in every shape color and grain, all lovely and chewy inside, and crispy and divine outside. If you're a bread lover, go and grab a baguette or country loaf.

Magnolia Bakery
www.magnoliacupcakes.com
Made famous for their adorable and yummy pastel cupcakes, there is line around the block every night... no foolin! While I applaud them for making the cupcake cool again, I have to say, I think the hype has gotten the better of their cupcakes by now, and while it’s still fun to wait on cue for them, you can probably find a better cupcake these days.

Junior's Cheesecake
www.juniorscheesecake.com
A NY Institution. Even I, who really hates American Cheesecake, has to admit that nothing is a Junior's. I don't know what they do, and how they've been able to maintain it for so long, but it is damn good cheesecake.

Little Pie Company
www.littlepiecompany.com
Amazing pies. That's really it. Just really really good pies, and perhaps my favorite thing about them, is that the pies are seasonal. No Strawberry Pies in January, because there are no strawberries in January! They ONLY use the fruits and flavors of the season which means you can't get Key Lime Pie in January either... so there.

City Bakery
www.thecitybakery.com
It's sophisticated, sleek, modern, and happens to have the best damn Lemon Curd Tart in the whole city. I don’t know what they're putting in that thing, but it’s seriously yummy. They serve lunch too, but it’s usually too crowded to sit and stay. But get yourself a salad and lemon curd tart to go, and give me some please!

TAI Pan Bakery Chinatown Incorporated
194 Canal Street
(Between Mulberry & Mott)
I have no idea what half the things are, and the only reason I know what I do know is because I pointed to stuff and tried stuff. They have great (and usually warm) Red Bean Buns, and wonderful curry chicken pastry (which isn't a dessert by the way but a great snack). If you’re just a little bit brave, go “try stuff.” It’s incredibly cheap -- so $2 goes a long long way.

Utensils

2007-12-11T17:21:00.001-05:00

What tools to use to cook with

A Few words on Knives:
It’s difficult to give advice since this is a decision made more by preference than anything. Personally, I like a heavy well balanced knife; my fave is the Wusthof Culinar line. However many people like the lighter Japanese knives, and others prefer something in the middle. Then there are wood handles, plastic handles, and metal, then the curve of the blade itself etc… you get the point.
However, the absolute first thing I would suggest is going to a knife skills class. You won’t believe how beneficial and how much time it shaves off your cooking. Then I would go to a William Sonoma, or a Zabars, and speak to someone who really knows what they’re talking about, and pick the right knife for you. This will be and should be expensive. Unless it’s on sale, if you’re getting a knife that’s under $75, think twice, the quality can’t be that great.

Mezzaluna:
You might have seen this little doo-dad in home and kitchen stores and have no idea what it is for. The two semi circular blades (half moons or "mezza luna") are very sharp and fine, and used for chopping delicate things like herbs mostly, and they do the job perfectly. Of course, you can chop pretty much whatever you want with it. I like chopping the small hard-to-chop stuff like garlic and shallots too.

Box Grater:
A must for the kitchen. Four sides, one for slicing (great for potatoes), one for large grating (like cheese), one side for zesting, and another for smaller grating.

Mandolin:
If you tend to slice and shred a lot of veggies, then you might want to consider a mandolin. I'm actually not sure how it gets it name, but it is a handy tool that doesn't take up terribly much space. You can control the thickness, and even how you slice your veggies. You can slice with ridges (like for ruffled potato chips), or you can shred (like for coleslaw). Just be careful because as you can imagine, the blade is terribly sharp and you can wind up slicing off more than you want...

Tongs:
One tends not to see these often in home kitchens, but that's too bad because they come in terribly handy. Better than a spatula for flipping your food, and because of their length, great for sticking things in and out of the oven without burning yourself. They come like this or with a heat resistant rubber coating that's gentler on your food. Cheap and useful.

Bamboo Skimmer:
This handy dandy strainer is perfect for getting veggies out of boiling water, or even pasta. Its about 4-6 inches in diameter with a bamboo (or metal) handle, and so much easier than lifting a heavy hot pot of boiling water and straining it. It can be hard to find in a normal kitchen store, but head down to your local Asian market, and you'll find it. Plus, it's uber cheap -- $5 or less cheap.

French Rolling Pin:
I'm not being a snob about this really! The French rolling pins are in fact superior to Grandma's old pin with the handles. First off, because there are no handles, there's nothing to break off or get loose, and more importantly, no rolling pin lines in your pastry. Plus because of its length, it's easier to wrap your dough around the pin before putting it in your pie dish or baking sheet. It is very long, but also very skinny, so it's not too difficult to find a spot for it. Like most things made of wood though, it doesn't really want to get wet, or it can start warping. So if you have a really sticky job, wet a dishtowel and wipe it over the surface, don't let it sit in water or run it under the tap.

What to Cook With

2007-12-11T15:40:00.000-05:00

Ready to Sauté and Bake? Here's what you do it with:

Le Creuset
www.lecreuset.com
I love Le Creuset. It's cast iron cookware coated in porcelain (lots of fun colors too), impossibly heavy, indestructible, and heavenly. You could potentially hand these down to your grandkids if you wanted to. Because of the even conductivity of Cast Iron and the non-stick ease of the porcelain, very little beats Creuset. Like I said it is impossibly heavy, but it's also the best. Not cheap, but when I say it lasts lifetimes, I mean it. By far, this is my favorite cookware for almost anything. Nothing makes a better stew, or sears, or bakes as evenly. If nothing else, do your self a GREAT GREAT favor and get yourself at 4-6 quart Dutch Oven from them, you won't believe the quality or the 101 uses! Also, Creuset makes a wonderful line of high quality and colorful aluminum pieces like stock pots.

Emile Henry
www.emilehenry.com
Although I don’t have any pieces, it is absolutely right up there with Creuset. The difference is that Emile Henry is pottery, or clay to be exact, that’s been glazed. It's also very durable, although three generations worth, not so sure, and is a great even heat conductor. Not as versatile as Creuset only because you shouldn't really put one of their stovetop pots into the oven or vise versa, they are cast and glazed in different ways and temperatures. But if Creuset is too heavy or too pricey, this is another great way to go, and it also comes in great fun colors.

All Clad
www.all-clad.com
This is what the big boys use. All Clad is the professional standard when it comes to pots and pans. Walk into any restaurant kitchen and you'll find piles of All Clad pans and pots in various form of decay. They can take a serious beating. As with most of the best cookware it is also heavy, although not nearly as heavy as cast iron, which can make it more practical. Probably the most if not one of the most expensive cooking lines on the market, you either need to be a professional, filthy rich and want to show off, or just a die hard cooking fiend to get this.

Calphalon
They make different grades and styles, from non-stick, to "professional," and "classic." They are sturdy, well made pots and pans, and can fit almost any budget. This is what I use when I'm not "creuset-ing." It's perfect stuff for the avid home chef, and because of the variety you can find whatever you need at whatever price.

Cuisinart
Yes, they do make pots and pans. They're ok. I have had some good and bad experiences with the brand. Some of their styles are great and last well, and some sort of conk out on you after a year. Again, they range in price (although tend to be slightly cheaper than the Calphalon), and materials and styles. If you don’t feel like spending too much, and don't cook all the time, this is a fine option. But, for the slightly more enthusiastic and avid home chef, I would stick with the Calphalon.

Pyrex
Pyrex is a laboratory grade glass that won't crack or melt in heat (and rarely will break when dropped)... basically it's indestructible. It’s best for baking. It can take high temps, and is perfect for lasagnas, cobblers, and even chicken dishes. Because it's clear, it's especially great for layered or colorful recipes.

Copper
I have no specific brand for this, but for delicate fish dishes, omelets, and sauces specifically, it's really hard to beat copper. A good copper piece will be expensive, but worth it. Get yourself maybe one or two smaller pieces. Because of the properties of copper and not being as heavy as cast iron for example, it doesn't burn easily, and the heat is incredibly even. Added bonus, it's beautiful, especially hanging from a pot rack.

The basics: what everyone should have
Small non-stick sauté pan (Cuisinart)
Large non-stick sauté pan (Cuisinart)
Medium sauté pan (Creuset or Cuisinart)
Dutch oven (Creuset)
Grill Pan (Creuset)
Large Baking dish (Pyrex)
Small Baking dish (Pyrex)
Stock pot with lid (Creuset)
Large pot with lid (Cuisinart)
Small pot with lid (Cuisinart)

Basic Quiche Recipe

2007-12-10T14:53:00.000-05:00

This is a crowd pleaser, always impressive for how easy it is, and a great anytime meal. Also, it's great hot or cold!

Pate Brisee or frozen pie crust (defrosted)
3 large eggs
1 1/2 cups heavy cream
Salt & Pepper to taste

Preheat the oven to 375
Prepare the crust in its pie/quiche dish (if using homemade Pate Brisee, blind bake for about 10 minutes so that the bottom of the crust cooks through a bit)
Whisk the eggs and the cream together
Add salt and pepper
Bake for 45 minutes or until top is golden brown and toothpick comes out clean

That's it! No Foolin! My favorite add-ins are Sauteed Shitake Mushrooms (about 15 or so, they shrink a bit when cooked), a cup and half of grated Jarlsberg, and diced ham. Just put the add-ins in the pie shell first and add the egg mixture.
Other add-ins: broccoli, salmon, bacon, any kind of cheese, any kind of mushroom, shrimp, steak, ground beef... the options are endless. Just remember raw ingredients won't necessarily cook in the quiche, so it's best to cook things first, then bake.

Someone to Cook For. Or: Excuse Me While I Gush.

2007-12-06T10:39:00.001-05:00

There are those of us who love to cook. We like nothing better than starting with ingredients and making something wonderful by adding salt, oil, water, sugar, and bay leaves. For me its always been something that connects me to my Mother, who started off by making Crepes with me every Saturday morning. My Godmother, who I made cookies and chutney with from a young age; the smell of Éclair’s Bakery on West 72nd street on Fridays when we picked up our Challah, or the first time I ate Sushi with my Father, and his constant "you don't have to like it, but you HAVE to try it."

In Culinary school I had a very strong emotional and visceral connection to bread making. Elbow deep in sticky earthy smelling raw dough, kneading in a cloud of white flour, forming the loaf and baking -- it was an instant connection to every woman from the beginning of time who had done the exact same thing I was doing, and it was powerful.

The only real cooking I did while I was still living with my parents was holiday and party cooking. A 20-pound Turkey, fried Chicken for 4th of July, Lamb for Passover. It wasn't until I left home that I started really cooking. I tried different cuts of meats, new techniques, and different flavors. It was my own private culinary school crash course. There was something else I discovered when I was away from home; I didn't like cooking for myself. I didn't see the need to put much effort into food if it were just for me. Yes, it’s a beautiful piece of seared tuna, but it’s just for me, it felt somehow like a waste.

When friends came over for dinner I went all out. Not that it was Lobster and Caviar every time, but it was a dish I put love and time into, and they could taste that. I started dating a man in the summer of '06 -- someone who I felt from our very first date was different. It felt "right." It still does. I made him a Grilled Cheese sandwich early in the relationship. Nothing fancy, just some English Cheddar and the only bread I had -- some marbled rye. He ate about 4 of them. His yumm's and mmmm's made me beam.

He had never had a woman he was seeing cook for him before, I was perfectly happy to remedy that. Now as I said, I never loved cooking for myself, but give me one other person and I'm in heaven. Give me someone I care for, and I relish every drop of sweat, every cut finger, and every burn. I can't say that the way to his heart was through his stomach (although I'm sure it didn't hurt), but I can say that the every time I cook for him, it makes me smile. Seeing him satisfied, or introduced to something new that I've made, something he now loves, is one of the greatest joys of my life at this time.

Food means so much to humans. It means family, holidays, traditions, joy, comfort and a myriad of other memories and emotions. For me, it’s a promise to take care of him, and a promise that he will always have a home to come back to. Some of you might look cynically upon this -- it's not the 1950's anymore -- Women are liberated, and a home cooked meal for your man is no longer a requirement. How backward of you! I am a hard-core liberal, have marched on Washington for Women's Rights, am continually politically active, and have read my Gloria Steinem thank you very much. I'll never be barefoot and pregnant, I'll never put makeup on just because he'll be home in 15 minutes, and I don't have a problem with leaving him alone so I can go out with my friends. However, like a Comic gets a high from the audience's laughter, and an athlete prides herself on her finishing time, I get my greatest boosts when he invites people over for a home-cooked meal, or when he says "it's really good Baby."

Cooking is about connections -- connections to the past, to your ingredients, even to your body. So, it doesn't matter if you’re boiling hot dogs, or taking the whole day to make a roast, the underlying message is always the same. Make something for someone; it doesn't matter if it’s burnt or god-awful, all that matters is that you made the effort. I'm lucky enough to have found someone who appreciates me, and doesn't take me for granted. And for that, he gets quiche, roasts, chocolate mousse, and a place to call home.

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

2007-12-05T16:13:00.000-05:00

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, and please don't ask me who he is (http://www.anthonybourdain.com/copy.asp?g=1&id=7). 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).

UPDATE 12/18/07:
Please read this terribly depressing entry from the Gothamist.
http://gothamist.com/2007/12/18/the_relentless.php

Oil Oil everywhere!

2007-12-05T14:18:00.000-05:00

Don't Call it E.V.O.O.!!

Oil is essential in the kitchen. But, there are so many kinds, what's good, what do you use, and when?

Olive Oils
Great for dressings, sauces, sautéing, baking/roasting. Because of its low heat tolerance and high smoke levels not so great for frying.
Extra Virgin Olive Oil/Cold Press is a label that's given to the first batch of collected olives... in essence the youngest olives. They are processed without heat or chemicals and therefore fetch a higher price; to be Extra Virgin, there needs to be an acid level of below %0.6. Because of the flavor, these are best for dressings, and sauces, and dishes where the delicacy can shine through.
Normal Olive Oils are made from later batches of olives and might be heat processed (if by a larger commercial company), or chemically treated for impurities. This doesn't mean it’s not as good, just means it’s not as fragrant. It’s better for the sautéing and cooking since the flavor won't be wasted on these kinds of dishes.

*Olive Oil comes from around the globe. Personally, the oils with the best flavors are from Greece. They are the most robust, most fragrant, and amazing enough to eat straight from a spoon (my favorite easy-to-find Greek Olive Oil is "Iliada," if you can find the Organic Extra Virgin, even better!). Italian and Spanish Oils are a close second. Spanish Oils tend to be yellowish in color and have a medium strength flavor. Italian oils are more green and also have a medium flavor (although depending on the area of Italy, they can be as strong as Greek). French Olive Oil is very mild, (wimpy if you ask me) and not a favorite, but if you like mild (and boring), it’s heaven. Recently, and depending on where you live, you can find Middle Eastern/Israeli Olive Oils. I actually like these a great deal. The ones I've tried tend to be fragrant and sweeter than the Greek Oils which come across as earthier and nutty, not terribly expensive either.

Vegetable Oil:
Available everywhere and great for cooking. Personally, I'm not a big Veggie oil fan when it comes to deep frying, but for sautéing or frying an egg it’s perfect. Also great for baking and roasting although it won't give the food the same nutty, earthy flavor that Olive Oil will.

Canola/Corn Oil:
The best deep frying oils (although another favorite is lard). For Latkes, or chicken cutlets, or pan frying these are great as well. However, that's about all I would use them for.

*Canola and Corn Oil tend to go rancid quickly. Although you might not be able to smell it, taste a little bit, if it tastes bitter, toss it. Also, it tends to get tacky or sticky when it’s not good anymore. It's not gonna make you sick, but it’s gonna to make everything taste awful.

Sesame Oil:
One of the biggest mistakes people make with Sesame Oil is cooking with it. NEVER EVER COOK WITH SESAME OIL! Sesame Oil has a very high smoke quotient and burns way too quickly. If you're stir frying, splash your food with the Sesame Oil just before you've finished. Sesame Oil makes amazing sauces, marinades, and dressings, but I wouldn’t bake with it either unless you use very little and combine it with another oil. Sesame Oil will go rancid terribly quickly, so unless you use it a lot, keep it in the fridge.

Flavored oils:
Go to the local Greenmarket, Specialty Store, or Gourmet Store and you’re bound to find various flavored oils. You'll see oil with hot peppers, tarragon, rosemary, truffles etc... These make wonderful dipping oils and dressings, even sauces, but I wouldn't recommend cooking with them. Depending on what kind of oil it is, the flavor will either over intensify and make food bitter, or the flavor will just disappear as you cook.

*Great homemade gift: Get a jug of decent Olive Oil or Extra Virgin Olive Oil. Fill a tight fitting glass jar or bottle with fresh herbs, spices, or even edible flowers, fill the container with oil. The flavors should infuse within a few weeks and makes a great and thoughtful gift.

Coffee? Tea?

2007-12-05T14:03:00.000-05:00

For Coffee Breaks and Afternoon Tea

Cafe La Fortuna
69 W 71ST St
New York, NY 10023
(212) 724-5846
An Upper West Side classic. Family-owned and run since forever. This is the place Lennon and Ono used to hang out. With their strict Opera only music selections, and their wonderful coffee and Italian desserts, this neighborhood spot is perfect for the casual get-together.

Wild Lily Tea Room
511 W 22nd St
New York, NY 10011
(212) 691-2258
This absolutely beautiful Japanese Tea Room has its own fish pond, a long list of traditional and nouveau Asian teas, and a lovely selection of edible goodies.

Edgar's Cafe
255 W 84th St.
New York, NY 10024
(212) 496-6126
Looking for a place with a great menu and a great cup of tea or coffee? This is it. Huge salads, wonderful sandwiches, and pastries too; plus, the place is painted to look like an aging English flat... tally ho!

The Carlyle Hotel
35 E 76th St
New York, NY 10021
(212) 744-1600
One of the last places in NYC where you can get a proper Afternoon English Tea with all the fixins'. Since the close of the Plaza (moment of silence please), the Carlyle has taken on the duty of one the only NYC hotels to still serve tea. I would suggest calling ahead, and saving that loose change for this one though.

Cafe Palermo
148 Mulberry St
New York, NY 10013
(212) 431-4205
Go to Ferrara's for "old timey" Little Italy, or go to this friendlier, and cheaper cafe. Good food and desserts, gelato, and of course, coffee.

Guide to Chocolate

2007-12-05T09:48:00.000-05:00

The best brands, places to eat, order, and buy a girl’s REAL best friend. Remember, I'm a trained pastry chef, I just might know a thing or two about this.

Scharffen Berger
www.scharffenberger.com
This happens to be my favorite chocolate; based in California, these chocolates are completely made in America. There’s actually a store in Manhattan on Amsterdam Avenue on the Upper West Side -- very dangerous. Their chocolate is not for the faint-of-heart. Even the white chocolate has a bite. It's not really a great cooking chocolate, for one it’s too expensive for that, and it’s also a little too powerful. This chocolate is best enjoyed by itself or maybe melted over something... more chocolate maybe?

Callebaut
www.callebaut.be
People in the culinary world LOVE it, and so do most of the food snobs, I for one, hate the stuff. I think it’s waxy, and unimpressive. Quite frankly, there are better eating chocolates, and more bang-for-the-buck cooking chocolates. If however, my opinions means nothing to you (then what exactly are you doing at my blog huh?), you can buy blocks and chunks of it at the better gourmet markets and specialty stores.

Vosges
http://www.vosgeschocolate.com/
I remember reading an article about this fabulous American girl who, after finishing at Le Cordon Bleu in Paris, traveled to Morocco and fell in love with the Spice Markets. From that love, Vosges was born. One of the first people to make a real legit success of adding "unusual" spices to her truffles, she now has a couple of stores across the country and continues to expand. Her store in SOHO which is not only gorgeous, but has a table where you can enjoy her hot chocolate and anything else you might buy, is full of wonderful gifts and boxed items as well. I would highly suggest going and buying 3 of the strangest truffles you see and brag to your friends about it.

Chocolate Bar
www.chocolatebarnyc.com
The hipster’s chocolate. Totally decent, but more importantly, cool. They have made chocolate completely modern and hip. Grab your chocolates in your recycled box, get your 100% cotton t-shirt while your there as well, and like chill man…

Jacques Torres Chocolate
www.mrchocolate.com
I know, the website is completely pompous, but it is nothing if not deserved. If classic, elegant chocolates are what you’re looking for, Mr. Chocolate is your man. The chocolates are stunning, and of course they are outrageously expensive -- on the other hand, they are very much worth it. Take a trip to his Brooklyn store (now on the Upper West Side as well) and ogle whatever window display or architectural fete the man has pulled off this week.

Maison du Chocolat
www.lamaisonduchocolat.com
The Barney’s of Chocolates. No bells, no whistles; just simple, well made, flawless, and accordingly expensive chocolate.

Maribelle
www.mariebelle.com
I don't know if they even allow men into this place... Hands down the cutest chocolate on the block (ha-ha I made a funny). Maribelle was one of the pioneers of putting trendy cartoons on her chocolates (check out the website, you'll see what I mean). Beside being cute, she actually has a huge range of products, all impeccably packaged, and not half-bad either. This is the spot to get those cute little party favors, the perfect gift for Mom, or a treat for yourself.

Lindt
www.lindt.com
Hands down, the best bang-for-the-buck eating and cooking chocolate. You can find it everywhere, and the best major brand on the market.

Ghirardelli
www.ghirardelli.com
Because Lindt doesn’t sell chocolate chips, these are a step up from Nestle and the best supermarket chocolate chips you can buy.

Going to Market

2007-12-04T15:07:00.000-05:00

Where to buy everything you need for a Duchess-worthy meal

Bodega's and Why I Love Them
I would NEVER buy a sandwich from one, I would never buy anything that has the word "fresh" on it (that includes milk or eggs, bad experiences) but when you need Oreos at 3am, nothing beats 'em. Also, if you're just the slightest bit brave, you'd be surprised what you can find. Depending on the 'hood you live in, and who owns the place, you can find random curry mixes, international sodas and sweets, great Asian soup mixes, and other wonderful things. Let's hear it for "Le Salle" ice cream, my favorite local Bodega "find."

Fairway
www.fairwaymarket.com
Those of us who grew up on the Upper West Side remember a floor covered with saw dust, wood crates of the freshest fruits and veggies, and a sliver of a space on Broadway and 74th... my my my how've they've grown! They now have multiple locations, huge store sizes, still the best and freshest fruits and veggies and, did I mention, they still manage to have some of the best prices in all of NYC? The 125th street location has a walk-in cold room filled with meats and milks and seafood etc -- it's in an old factory so the place is HUGE, and not just by NYC standards. The Red Hook location is even larger if possible and almost dizzying! They can get seriously crowded around holidays, and on weekends, but luckily they have wonderful hours, 7am to Midnight. If you go really early or really late, the place is all yours.

Zabars
www.zabars.com
Although my heart belongs to Fairway, there is no denying how wonderful Zabars is. With possibly the largest cheese and smoked fish selections you could hope for, this family-owned and run Upper West Side landmark has some surprises up its sleeve. If you can look past the cheeses to the stairway leading upstairs, you will find a treasure trove of Kitchen gadgets, pots and pans, mixers and gizmos. How they pack sooo much stuff into that space, I don't really know, but the prices are hard to beat, absolutely everyone is knowledgeable and knows where things are, and if they don't have it, they'll get it for you, "no problem." After exhaustive research, including the internet, I found that the best price on a Le Creuset 4 Quart Dutch Oven (see "What to Cook With") was indeed at Zabar's -- cheaper than Macy's or even JC Penny's.

Whole Foods
www.wholefoods.com
I have to admit, I'm not a fan. To their credit, their stuff is fresh and really well presented, and if you're a Vegetarian or Vegan, on a special diet, or have food allergies, it's a god-send. However, it's seriously over priced, very often just not as good as other markets (I have never had a more flavorless or dry roast chicken), and very often too complicated! I dare you try to find a normal box of chicken bullion... can't do it. Honestly, not EVERYTHING needs to be organic. As far as I'm concerned you can find cheaper, better, and more flavorful elsewhere.

Food Emporium & Gristede’s
If you're not near a Fairway, or don't feel like schlepping to one... ok. Food Emporium thinks it's better than it actually is and honestly, can be more expensive than it should be. Gristides' are ok, but limited. Go if you must, but I would highly recommend a trip to good 'ole Fairway. Trust me, it's worth it.

FreshDirect.com
If you go to the Uptown Fairway on 12th ave, at the checkout you will see a laminated price comparison list. Side-by-side prices of the same product from Gristede’s, Fairway, and FreshDirect, not surprisingly, Fairway is the cheapest, and FreshDirect the most expensive. Here’s the thing about FreshDirect… I have never gotten a complete carton of unharmed eggs, there are always some broken. I never order fresh meats or fish etc, because I don’t know how long that truck has been driving around. And finally, for all of its convenience, you never know what you’re going to get, and for all of you Environmentalists out there, you should see how packaged everything is: Styrofoam clam-shells for tomatoes, a plastic bag around everything, and 12 boxes for 1 box worth of food. I have to admit for a big party it's great (although expensive) because they can put everything on platters for you, but other than that, find an hour out of your week and squeeze your own damned tomatoes.

GreenMarkets
http://www.nycvisit.com/content/index.cfm?pagePkey=658
Not only are the NYC GreenMarkets a great deal of fun, they are diverse in their produce and foods, and have GREAT prices. Some are year-round, some are seasonal, but there’s sure to be one near you and you need to go. Fresh cheese from those Amish guys, Brook Trout from upstate, Health Breads from the Hippies… I highly recommend that you go to your local GreenMarket (check out the link for the closest one to you) and try something new. If you don’t know what it is, or how to cook it, ask the people selling, they always have really excellent ideas.

Kong Kee Foods
240 Grand St. (at Bowery)
For every kind of fresh, fried, baked, flavored, and marinated tofu under the sun, nothing beats Kong Kee. Cheap cheap cheap and fabulous, try some of their pre-packaged cooked tofu, my favorite is the spicy (not that spicy). They also make fresh dumpling skins, and noodles -- there are even a few grubby tables for eating your tofu or noodles on-site! While you're there, hop across the street to "Quickly" a place for every kind of bubble tea and icee you could hope for.

Chelsea Market
www.ChesleaMarket.com
Where to start! This place is awesome. More of a “Mall of Food” than one cohesive market, you can find the freshest pastas, flowers, breads, and much more. Go to Buon Italia for the fresh pumpkin ravioli (check out recipes section), go to Sarabeth’s for a Matin, a pastry made from strips of other pastries (if there are any left), and Cheese sticks, check out the Manhattan Fruit Exchange for every kind of mushroom under the sun, and wind up at the Bowery Kitchen Supply for anything you could need to cook with.

Trader Joe’s
www.traderjoes.com
There was a huge amount of buzz and joy when the news that a TJ’s was opening up in Union Square. While I have to admit that the wine store next door is in fact an amazing deal and not be missed, I found TJ’s to be so lackluster, and ordinary that it didn’t seem worth it. On top of which, the lines are beyond long; so long, that the first time I went I promptly left because the back of the line ended where the front door opened. Seems to me that you can find just as ordinary stuff for just as ordinary prices elsewhere.

Pasta for Dummies

2007-12-04T15:05:00.001-05:00

"Life is a combination of magic and pasta"
-Fellini

Pasta Brands
The kind of dry pasta you use does in fact make a difference. For me, the best on the market is Barilla. They have a huge selection, and it does cook up "al dente every time." If you don't believe me, buy a box of Barilla and a box of Ronzoni and see for yourself.

Fresh Pasta
Fresh Pasta is a luxury. Not really because of the cost (although it can be expensive), but because it needs to be cooked relatively soon after you buy it, and you can't really get it at the local supermarket. However, if you want a treat get yourself some fresh ravioli or tortellini or gnocchi, boil for 2-3 minutes and enjoy! It cooks much faster than the dried stuff, and is more delicate, so don't walk away while it’s cooking.

Cooking It
I know that Chefs go on and on about the amount of water to the amount of pasta, but let's be honest, it's New York, and most of us don't have the luxury of having enough space for a huge pasta pot. So, cook your pasta in the largest pot you have with salt*. DO NOT PUT OIL IN YOUR PASTA WATER!! If you oil your water any sauce you use won't adhere to the pasta. Oiled Pasta Water is the result of slippery pasta with sauce on the bottom of your plate instead of on the noodles, where it should be. In terms of how long to cook your pasta, keep tasting it until it’s just barely cooked through, the times on the boxes are there as a guide and are almost always correct.

The Right Sauce for the Right Pasta
The easiest rule of thumb here is: the lighter the pasta, the lighter the sauce, the thicker the pasta, the thicker the sauce. So a light Farfalle (bow ties / butterflies) works best with a fresh and light sauce, and an Orecchiette (those things that look like ears) with a cream sauce because it's a heavier pasta. Of course feel free to throw that out the window. As far as I'm concerned, Pesto tastes good no matter what you put it on.

For a visual on pasta types try:
http://www.easypasta.com/pastal.htm

*TIP: Not sure if your water is salty enough... taste it. If it tastes like salt water, it's enough, if it doesn't add a little bit more. Don't be afraid to salt your water, it makes food flavorful.

Spaghetti Cabonara

2007-11-30T09:56:00.001-05:00

November 10th, 2007

Although I've enjoyed the dish before, I've never actually made it. Made it last night with garlic bread and salad, it was gobbled up by roommate and boyfriend in minutes! This couldn't possibly be easier

1 Box of Spaghetti (unless its fresh, Barilla really does make the best)
3/4 cup grated Parmesan
1/2 cup Half & Half
3 eggs
10 Slices Bacon (or Pancetta, it should yield about 1/4 -1/2 cup cooked)
Salt & Fresh ground Pepper (yes, freshly ground DOES make a difference)

While your salted (ONLY salted, if you put oil in your pasta water, any sauce you use won't stick) water is boiling, fry up the cut up Bacon until really crispy and sent aside on paper towel. While the pasta is cooking, whisk the eggs, Half & Half, and cheese by hand until well combined.
Drain the pasta but not too much, you want some of the hot water on the pasta to help cook the eggs. Dump the egg mixture and bacon onto the pasta, and mix until you have a sauce. Add salt (remembering that there is cheese on it already, and the pasta was cooked in salt), and pepper and serve.

Start to finish... 20 minutes.