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.
April 21, 2008
April 18, 2008
Pinkberry Woes
The Buzz around Pinkberry has reached a furious pitch recently. It's wildly popular, fun, and delicious. A workmate of mine was shocked to hear that I had never had it, and has been trying to get me to go with her for months. Well, one just opened across the street from our offices, and as if on cue, you can see droves of us making our mecca at 3pm daily.
I finally did have my first Pinkberry the other day, and it was awesome. A little history lesson: Pinkberry is actually a rip off of another Korean Chain Red Mango, I only know this because said workmate wrote a bit about it in her blog as well. Pinkberry's Frozen Yogurt is tart & tangy, yet sweet. The toppings are freshly cut fruit and the normal toppings like granola, chocolate chips, etc. Of course it's the styling of the whole thing that makes it sooo irresistible. It's Hello Kitty cute to the max. Everything is stylized, right down to the ordering protocol including your name, toppings, SS#, first born. Not only is it seriously yummy, it has next to no calories, and is pretty much guilt-free, or so we thought.
For those of you who might not know, I am Lactose Intolerant. No biggie really, I avoid dairy if I can, and when I absolutely need to eat my Shropshire Blue (a fabulous English Blue Cheese), I take a Lactaid pill that let's me digest it easily. That being said Yogurt doesn't affect me (neither does Goat Cheese or Cottage Cheese) since it is so high in bacterial cultures (the good kind, the kind that make yogurt, yogurt). So Frozen Yogurt, REAL Frozen Yogurt is my friend. That being said, that night, my stomach was angry with me. For the life of me I couldn't figure it out. I thought it might have been something I had for dinner. I racked my brain for any dairy that I might have had, and nothing came to mind.
The following day, the truth came out. Pinkberry is in fact NOT Yogurt at all, not even close. While legit Frozen Yogurt should have something along the lines of hundreds of thousands of yogurt cultures, Pinkberry barely has fifty thousand. So Sad. Let me repeat that -- SO SAD. They are being sued, and can no longer call thier product Frozen Yogurt, sigh.
Well, Tasty-D-Lite it is, yet again and again and again. Sigh. Pinkberry I hardly knew ye...
April 9, 2008
On Being Jealous of Mussels: My Honeymoon in Seattle
We got married in a small civil ceremony in Brooklyn, just two weeks after we told my parents. Perfectly happy to take a few days off from work and just enjoy our apartment and each other, my parents offered to send us someplace for a few days. It occurred to us after we found out that the Atlantis in the Bahamas was totally sold out, that we would be Honeymooning smack dab in the middle of Spring Break. Not wanting to spend our newly married bliss with drunk college students, we opted for Seattle.
This wasn’t a completely random choice, one of his best friends lives there, as well as a family friend, and I had always wanted to see Pike Market. Being a foodie of snob-tastic proportions, my first travel thought is always “Yeah, ok, so they have the last living Dodo Bird at the Zoo, but what’s the food like Downtown?” A snob-tastic foodie though I may be, I’ve never embraced the “foam” and “essence” food trends, preferring my foods to be solid rather than gracious form thank you very much. Happily, there is no such fear to be had in Seattle. The city, although definitely West Coast, has the common sense to be an East Coast friendly kind of town – no air bars, or Cuban-Vietnamese-African fusion joints, although if you looked hard enough, I’m sure you could find one.
Sparing you the gruesome plane food details, I fast forward to my first fabulous food encounter. While my husband and his friend were catching up, I went out to dinner with Sydney, the family friend. She’s a wonderful Seattle advocate and told me in highest confidence (sorry Sydney, confidence broken) that her goal was to make us to fall in love with Seattle, and convince us to stay. While Seattle would be a wonderful place to live no doubt about it, my heart belongs to Brooklyn.
Sydney’s dinner choice was The Tamarind Tree, a Vietnamese place that is so well hidden behind a non-descript Chinese market that I promise you would drive by it 12 times and not figure out where it was. You wouldn’t expect the bombardment of senses that greets you from the decrepit parking lot, an unfortunate location. The place itself is stunning; so beautifully designed and so perfectly lit, with a comforting smell of grilled meats wafting from the kitchen. The restaurant all spiced-colored and dim, has captured perfectly that trendy, yet not over the top feel that modern Vietnamese restaurants have adopted.
Whenever confronted with a new menu, I try my hardest to make sure that I order something I’ve never had before… that means no Pad Thai. I welcome you to join me in my firm belief of “the food adventure”. Be brave enough to try something new and have an experience, after all, as my Father always says, “you don’t have to like it, but you HAVE to try it.” So, we ordered stuffed Marinated Squid with Minced Pork, Fresh Lotus Root with Grilled Shrimp, and a Noodle Soup with Shrimp. The Squid was amazing. Almost BBQ in flavor, the Squid themselves were extremely fresh, and cooked to perfection making them tender and not chewy. The filling was balanced, and worked superbly with the Squid, neither one over powering the other. Fresh Lotus Root is a joy within itself, but add perfectly grilled Shrimp, Peanuts, shredded Veggies and a lovely Rice Vinegar Dressing… well it’s pretty divine. Fresh Lotus Root is not unlike Jicama in flavor: slightly sweet, with a watery satisfying crunch. The Noodle Soup was served traditionally with the noodles, broth, and other goodies served in separate bowls allowing you to customize it how ever you like -- and the noodles were very obviously made fresh that day.
It was all lovely, just truly a perfect blend of flavors, company, sights, and then I saw it… Durian Ice Cream. The Durian is an Asian Fruit that has the shape and size of a Green Melon, but covered in spiky-bumps – a clue as to what’s to come when you open it. The fruit gives off such a powerful odor, that you have to have been raised on the stuff to tolerate it, and even then I’m not so sure how it’s eaten happily. If however, one can get past the smell, the taste it is said to be aromatic, subtle, and the texture wonderfully creamy. How could I resist! I’m not sure what I was expecting, but it certainly wasn’t something as subtle, perfumed, and delicate as the ice cream in front of me. The natural creaminess of the fruit shone through, and made the texture almost coconut milk-rich. The flavor is hard to describe, but so lovely, and delicate… both creamy and rich, yet flowery and sweet. As it turned out, Father knows best.
My second foodie encounter happened at Pike Market and Food Markets are my Temples. A wholly religious experience that involves all the senses, nothing illustrates a society or community better than its Food Market. That being said, one could describe Seattle’s Pike Market as a food Mecca. Although somewhat lacking in the International foods (besides Asian), the produce was not to be believed fresh and outrageously varied. The Seafood is in a category unto itself -- so fresh, so beautifully cut and cleaned, it all made me smile in a giddy, child-like sort of way. My Husband’s friend and his wife graciously offered their kitchen over to me for the night, not being able to stop myself from buying every delectable thing I could see! So I made a ton of food… almost literally a ton.
A moment about Mussels before I give you the menu. Mussels are a favorite shellfish that give wonderful flavor, and make any meal special. However, I’m not sure I had ever had a Mussel until we ate them in Seattle. I’m used to a relatively small, sandy colored mussel, with a lovely flavor and not much substance. Seattle’s local Mussels are so large, so plump, so creamy, and its pastel orange color puts other varieties to shame. I can’t state enough how smooth and creamy they were in texture, and the flavor! So rich, such a treat, so cheap! Not that Mussels are ever terribly expensive, but a pound of these gorgeous Seattle Mussels at a mere $3.99 a pound, seemed like the deal of the millennium -- I’m jealous of Seattle’s Mussels.
The menu was simple, but huge. We started with West Coast style Smoked Salmon which is served as a slab instead of sliced like we’re used to here. It makes the fish flaky and tender, edible with a fork or spoon, and really very enjoyable. We also had a Bacon, Jarlsberg cheese, and mixed Mushroom Quiche with a homemade crust -- a go to favorite that’s hard to resist. Then we had the “jealous” Mussels in a Shallot and White Wine Broth, after which we greedily sopped up the broth with fresh baguette that we got at the French Bakery. After that, it was grilled Langoustines (a very large shrimp), roasted Heirloom Carrots in five different colors ranging from deep purple to pale yellow with Yukon Gold Potatoes with fresh Thyme, and a Red Leaf Lettuce Salad with vine ripened Tomatoes and fresh Vinaigrette. For desert I made a Tart with Chocolate, a Blueberry & Blackberry Coulis, Strawberries, and fresh Whipped Cream with vanilla. Nothing beats really fresh food cooked really simply. It was a joy to cook with new friends, and a greater joy to scarf it all down!
As if we hadn’t eaten enough, as a Wedding gift from my husband’s Boss and her husband, we were sent to Canlis. Canlis is a 57 year old family run restaurant that sits on a cliff with a 180 degree view of Seattle. A jacket and tie kind of place, all of Seattle’s Society were on display (indeed the only ones who could afford it). It’s won the best service award numerous times, and it shows. No sooner had a roll been eaten or a glass been emptied then someone was there with a “would you like another roll? Can I fill your glass for you?” It’s the sort of thing that Saturday Night Live would have pounced on, but it was actually quite the experience. Service aside, the food was amazing.
They are known for their steaks, so I had a Fillet Mignon, and he a Wagyu Steak (a Kobe and Angus mix). Needles to say, the steaks were cooked and rested to perfection. The added bonus of the Black Truffle French Fries were out of this world! The grilled Frois Gras, and the White Asparagus Soup we had to start with were delicate, rich, and perfectly presented. By the end of the meal you could have rolled us out like wine barrels, but the chef wouldn’t let us leave without dessert. Apparently everyone was told we were here celebrating our Honeymoon, and they went all out for us. Choosing Tea was like picking out a diamond, complete with smelling samples, history lessons, and full list of flowers, herbs, and teas used. The people next to us were having some kind of flaming brandy drink that involved three jugglers, a dog on a ball, and man on stilts. At the end of the night we could barely breathe, but we were full and happy, and won’t soon forget it.
You might be wondering if we did anything besides eat? Well yes of course, we went to the Space Needle (the sun came out while we were up there, very kind of it really because the view is gorgeous), went to some wonderful museums, and drove around to see how beautiful the area is, and it doesn’t disappoint. Cities on water always have a glow and vibrancy about them – they seem to sparkle. Seattle seamlessly combines the Nature-Lovers, Techie-Geeks, new and old money, and a wonderful blend of International residents that grow daily. For me though, what I’ll remember is the meals, because the cooking and sharing of food is love. Nothing is more intimate than breaking bread with friends and family. My Honeymoon was like my Wedding: quiet, small, precious, overflowing with love, with plenty of good food… as it should be.
March 13, 2008
RRIGD! (Rachel Ray is Going Down!)
Well it’s been a so-so week, and its run me down a bit -- been feeling a little tired and sad and frustrated with work, and then a friend in the office sent me this link.
OH HAPPY DAY! Honestly, I feel like a new woman.
Read, enjoy with me. Let the happiness flow through you and last the weekend.
With all my sincerity,
-Duchess
March 10, 2008
Passover, Part 1
Passover is by far my favorite Jewish Holiday -- a ceremony akin to Thanksgiving in many ways. It’s about sharing food with friends and family to celebrate Spring, and (as with so many Jewish Holidays), the fact that we didn’t all die, this time in ancient Egypt under the Pharaoh’s hand.
There are a set group of prayers and traditions that are said and followed, and of course food. We read from the Haggadah (a prayer book), we stay away from leavened foods, to commemorate the great speed in which Jews fled, so fast in fact that they were unable to wait for bread to rise, and we remember that while life may be hard, at least frogs aren’t falling from the sky.
It’s traditional for families to make their own Haggadah, although many choose to read from already published ones. My Mother started a makeshift Haggadah years ago that we have refined and organized over the years. It’s a happy combination of traditional Jewish prayers and stories, and speeches from Martin Luther King Jr., the Dalai Lama, and even the famous comedian George Carlin. People of all faiths and colors are welcomed at our table, and it is always a genuinely wonderful night.
Traditional Passover fare is Harosset (a sweet apple and nut mixture to represent mortar from the bricks laid in Egypt), gefilte fish (a horrifying concoction of random fish that I will never understand), Matzoh Ball Soup, Lamb, Hard Boiled eggs, and Macaroons (a kind of cookie). Never being sticklers for "traditional" we have been mixing up our meals for years.
Over the years, we have had South American, Ethiopian, French, Middle Eastern, and Indian Meals, to the delight of everyone involved. This year, we're going Greek. There was a large Jewish Community in Greece once upon a time, and since one of my Family's dearest friends is a famous Greek Cookbook author (who will just happen to be around in April), we though it would be a wonderful addition to our worldly meals.
After much research, and speaking with Jewish communities in Greece, we have a very traditional and even ancient menu that screams Greek, yet follows the rules and traditions of the Jewish Passover.
Spiced Eggs Stained with Red Onion Skins
Lettuce Leaves stuffed with Meat
Lamb Baked with Lemons
Bitter Greens (such as Dandelion)
Almond, Fig and Apricot Harosset with Cinnamon
Dessert is yet to be figured out, but I guarantee it will yummy...
More to come!
February 19, 2008
On Top Of Spaghetti....
Since I don't come from an Italian family where Grandma's recipe was passed down to me (sigh), I have been searching for a meatball recipe that I really like. Now let me define "really like." This means, that it's not outrageously difficult to make, doesn't have too many ingredients, and is really yummy.
You'd be surprised how tricky it is to find. I tried at least 5 different recipes with blah results even some hard as rocks and awful results. Well, just the other night, I tried the Barefoot Contessa's recipe. I should have started there instead of trying Tyler Florence's Ultimate Recipe, Molto Mario, The Silver Spoon Cookbook, and a bevy of other well known and unknowns. Not only was it great the first night, they made excellent leftovers.
So here it is. Let me just emphasis how important it is that you NOT mix these with your hands, and instead use a fork as instructed. It might take a few more minutes, but the texture of the meatball is that much more exceptional for it. Other than rolling them into the balls, try to avoid using your hands (something that I love doing. Any excuse to ditch a utensil and use my hands!)
Barefoot Contessa's Real Meatballs and Spaghetti
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg*
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
*I didn't have nutmeg and I don't think they really needed it. But I'll try next time and see.
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.
February 11, 2008
Rachel Ray is a NTWOAT (no talent waste of air time)
I really hate Rachel Ray.
I'm not sure if it’s the hair, or her weird low voice. I'm not sure if it’s the Dunkin’ Donuts commercials. I'm not sure if it’s the Weather-woman-like reactions to everything -- don't you just half expect her to say "now back to you Ron..."
So it's all that and more. I find her particular brand of dumbed-down food to be the worst kind of 1950's American junk, oooo a twist on a Tuna Casserole! It's the "E.V.O.O." of it all (her "cute" little abbreviation for Extra Virgin Olive Oil). Only, and I mean ONLY could RR (not so cute when tables are turned huh!), make something as classic and lovely as Olive Oil into something that sounds like a McDonald's Marketing Team thought it up. Ok so I'm a snob. I can admit it, and SO WHAT? What's wrong with wanting a cooking show to open up people's ideas and conceptions of food, and make them try something new? Where the hell is Julia Child, or the Galloping Gourmet, or even the Two Fat Ladies when you need them? (Mostly dead I know, a moment of silence please).
Why, I mean really really why did she deserve her own talk show??? Excuse me... a talk show? What planet is this? How many different kinds of Buffalo Wings and Baked Potatos can she make and why do I want to hear her talk about it afterwards in her weird low-voiced-Weather-Woman way?
Anthony Bourdain would back me up on this. He has his own hit list (mostly the pretty boys of the cooking world, top of his list, The Brit, Jamie Oliver. I suspect though his disdain comes from their immense popularity, frat-boy appeal, and just being younger, blonder, and less haggard than he.) Obviously I'm in the minority here, because every time I turn on the TV I see RR selling me dumbed-down American Coffee and Donuts.
Do me a favor and watch the Barefoot Contessa instead. She is just as charming and real, and makes amazing easy-to-make food for her husband, and friends, and her architect, and landscape designer, and vet, and anyone else that walks into her life. Trust me on this, YCTML (you can thank me later).
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).
February 7, 2008
The Rat's Year in the Sun
Happy Chinese New Year!
It's the year of the Rat. Time for our furry friends to enjoy a year of luck, prosperity, and love (hopefully anyway).
Here's what you should be eating to secure said luck, prosperity and love:
*Whole Fish: for togetherness in the family
*Whole Chickens: for prosperity & completeness ("whole" means heads, feet, and tails)
*Uncut long noodles: for a long life
*Lotus Seeds: for many healthy children (traditionally this if for many healthy "sons" not children in general, but I think we have all embraced feminism enough to move past that right?)
*Dried Bean curd for wealth and happiness (not fresh white tofu which is unlucky and represents death during New year! GOOD TO KNOW!)
*Sticky Rice Pudding Cake (to advance one's positions and prosperity one step at a time, or grain by grain)
*Spring Rolls: represent Spring and a fresh start (this can also be various foods wrapped in lettuce leaves)
So I dunno about you, but I'm going to Chinatown this weekend. There are always wonderful parades, street performances, and foods they only serve during New Year. Remember when in Chinatown, eat as the Chinese do, and if you're a Rat, I wish you good fortune, luck, and great meals!
It's the year of the Rat. Time for our furry friends to enjoy a year of luck, prosperity, and love (hopefully anyway).
Here's what you should be eating to secure said luck, prosperity and love:
*Whole Fish: for togetherness in the family
*Whole Chickens: for prosperity & completeness ("whole" means heads, feet, and tails)
*Uncut long noodles: for a long life
*Lotus Seeds: for many healthy children (traditionally this if for many healthy "sons" not children in general, but I think we have all embraced feminism enough to move past that right?)
*Dried Bean curd for wealth and happiness (not fresh white tofu which is unlucky and represents death during New year! GOOD TO KNOW!)
*Sticky Rice Pudding Cake (to advance one's positions and prosperity one step at a time, or grain by grain)
*Spring Rolls: represent Spring and a fresh start (this can also be various foods wrapped in lettuce leaves)
So I dunno about you, but I'm going to Chinatown this weekend. There are always wonderful parades, street performances, and foods they only serve during New Year. Remember when in Chinatown, eat as the Chinese do, and if you're a Rat, I wish you good fortune, luck, and great meals!
Malbec and Mushroom Bulgur
I went out dinner last night with one of my best and oldest friends (we either met in 3rd or 4th grade depending on who you're asking), and her Mother (my second Mommy). We wanted something light, having been little piggies since New Year and I suggested Kashkaval. Kashkaval on 9th Avenue, started out as a Mediterranean Deli and a few years back opened up a little Wine Bar and Restaurant in the back.
I had certainly been to the Deli (and I use the very term loosely, it's more of a mini Gourmet Market with homemade dips, salads, sandwiches, breads etc), to get some great sliced meats, and amazing Taramasolata (a whipped caviar dip that is out of this world), but had yet to ever actually sit down and eat there. I am so glad I did.
This is the type of place you're really glad you know about. It’s charming, all exposed brick and wood, lit by candles, and easy-going atmosphere. The kind of place where the wait staff wear what they want, and the service is friendly if not 100% on-the-ball. They serve what they sell upfront mostly, with the lovely addition of 3 kinds of fondue and homemade soups. We had different dips and salads, amazing Turkey Meatballs and Chicken Caponata, and Bulgur with Mushrooms -- it was all excellent and exactly what we wanted.
Now I have a confession to make. For all of my "expertise," for all of my foodie-knowledge, I am a complete dummy with wine. I know nothing. That doesn’t mean I don’t enjoy it, I just have no idea what to choose or how to choose it. So when confronted with the very large wine list (THANKFULLY with descriptions for the wine inept such as myself) I chose something that I know I usually like -- a Malbec. Malbec is a grape from South America, and wine made in Argentina. This specific one, Malbec Punto Final 2006, was excellent. It was rich and smooth and really drinkable. On the menu it was $25 a bottle, which is completely reasonable, and happily I found it on wine.com for $11.99 and it even made the top 100 wines of 2007. Maybe I'm not such a wine-loser after all!
Bottom line is, check out Kashkaval (which by the by is a kind of cheese), and try a little of everything at lunch. Then, go for dinner (the earlier the better it gets crowded) for some good Wine and Fondue, or Meat and Cheese Platters, or Soups, or homemade Halvah, or or or...
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...
February 1, 2008
Sandwiches
There is a science to sandwiches that most people don't appreciate. It's a science that when executed correctly produces “mmm's” and when executed incorrectly creates a mess in bad way -- like slimy tomatoes on your lap bad.
First off, how do you define a sandwich? To me, it’s stuff sitting in or on bread -- simple right? Most people have heard the Earl of Sandwich story: a wealthy Earl was playing cards, and instructed the kitchen to put his afternoon cheeses and meats in between the bread thus creating the "Sandwich." Of course, all he did was slap his name on something that he didn’t invent.
The truth is, that no one can actually pin down this history of this marvel of the culinary world. In Medieval Europe, stale bread was covered with thick stews of various meats, thus making the bread edible, also creating the open-faced Sandwich. In the Middle East, Egypt, and Greece, God only knows how long people had been stuffing Pita Bread with goodies. The south East Asian countries started creating their own breed of Sandwiches during Colonization; the Cuban's and South American's grill and press their sandwiches like Panini’s. Speaking of Panini’s: enough already! Like the very funny Kevin James once said: “how big are muffins gonna get before we all join hands across America?" I'm just saying, the Panini is a fabulous invention -- good bread, good meat, good cheese all grilled and pressed together, simple and fabulous. However, what happens when we smoosh tuna salad between two large, heavy, and hot pieces of metal? Right, it gets GROSS! Who likes melted mayo dribbling down their chin -- makes me kinda gag just thinking about it.
Just recently Time Magazine ran this article about the Hamburger (good article by the way, give it a read). The basic meat between bread has evolved to a place that no one would have guessed -- truffles, butters, exotic fruits, exorbitant prices, etc etc etc. Famous chef's have created Burger Bars, and devoted way too much time to something that didn’t need a makeover! If you're looking to reinvent the wheel, why not reinvent open-faced Sandwiches? This isn’t Medieval Europe, the bread isn't going stale.
The latest trend, the "wrap" I find totally disastrous (and suspect that Rachel Ray had her pesky little hand in this too). I hate them. Who you foolin' with your whole wheat tomato wrap? Either have a salad or a Burrito, but don't come to me with your pseudo-lunch and call it a sandwich. It's not. You know it's not. Walk toward the light, we have real food over here.
For all of the conveniences and joys of Sandwiches, there are a few that I love to hate:
1. The Falafel Sandwich
There is no possible way not to make a mess while eating one. I don’t care who you are. Unless you put that sucker on a plate and eat with a knife and fork, it’s going on your lap or on the concrete below. However, thin pita bread, with crispy falafel, and smoky Tahini Sauce is irresistible.
2. The Hot Dog.
It's way too suggestive (you know it is), makes your breath stink something awful, and quit frankly kinda tacky in a Trailer Park sort of way (of course all of these issues disappear at BBQ's and Sports Games). Is that gonna stop you from going to Gray's Papaya on West 72nd Street and inhaling two with onions and sauerkraut??? HELL NO!
3. The Philly Cheese Steak.
In theory of this thing is so gross. Paper thin tasteless steak, with greasy onions and God help us, CANNED cheese “product”. Talk about messy. But there is also something incredibly and gloriously yummy about it too. Don't wear white while eating one though.
4. The Tuna Melt.
Another sandwich that when you stop to think about, is revolting. Tuna with mayo, that gets hot thanks to the cheese needing to be melted under the broiler. Ewwww…. hot tuna with mayo? That being said, is there anything quite as satisfying a really good tuna melt? Not really.
For my part, I like some surprises in my sandwiches. I like mixing it up with different kinds of breads and textures. I deplore goopy anything, and never make a sandwich too big to get your mouth around -- that’s just rude. Here's a good one that I really like.
1 Whole Ciabatta Loaf
1/2 lb thinly sliced Smoked Chicken Breast
1/2 lb thinly sliced Colby Pepper Cheese (like Monterey Pepper Jack)
1 Ripe Avocado sliced very thin
2 Vine-Ripened Tomatoes sliced very thin
Dijon Mustard
Mayonnaise
Salt and pepper to taste
Cut the Ciabatta loaf in half lengthwise.
Spread half with a thin layer of mayo and another with a thin layer of mustard.
Spread half with the tomatoes and half with the avocado, salt and pepper both sides.
On one of the sides, layer on your meat.
Spread a very small amount of Mustard on the meat to act as a glue.
Add Cheese.
Put the other half of the loaf on the Sandwich.
The easiest way to cut this is by using skewers or toothpicks and then cut... just remember that they are in there.
*If you are a potato chip fan, put some in the middle of the Sandwich, the surprising crunch is deeply satisfying.
Remember, bread won't bite and wraps are for Rachel Ray. Also, there are lots of International Sandwiches and thanks to globalization you can find almost anything your heart desires stuck between bread. All I ask is that you leave the Burger alone, use some common sense when grilling and pressing, and make sure you have plenty of napkins because you never know when someone’s Falafel might land on your shoe.
When Grand Central Stood Still
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"
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"
January 30, 2008
Cookbooks
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.
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.
January 23, 2008
Nahuatl Chicken
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.
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.
January 22, 2008
Parsley Sage Rosemary & Thyme
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.
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.
January 14, 2008
Mushrooms
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!
* 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!
January 8, 2008
Bourdain
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
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
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
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
January 3, 2008
Noodle Soup
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!).
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!).
January 2, 2008
Foodie Resolutions
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.
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.
December 23, 2007
Potato Galette
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.
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.
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