Cookette: One Girl's Adventures in the Kitchen

Burrata

2011-05-21T19:50:00.003-04:00

When I contemplate becoming a vegetarian, I think I could give up meat without shedding too many tears. But when I consider becoming a vegan, the thought of giving up cheese is almost too much to bare. I love it all- thin slices of sharp cheddar, a spread of tangy goat cheese, stinky crumbles of Maytag bleu.... all of it is so delicous.

But no cheese is as dear to me as Burrata. Little white packages of heaven. Burrata looks like mozzeralla at first glance, but it is actually so much more. The silky outer layer of mozzerella holds a creamy, stringy filling that really is a thing of beauty. To me, the taste is addictive- slightly sour, rich, and comforting. Just about perfect.

Very fresh burrata should be soft and supple on the outside. If you get one with a rubbery texture, that signifies that it is older, and of course- the fresher, the better. I love to serve it with ripe, thick slices of salted heirloom tomatoes or garlicy spears of buttery crostini.

What is the food you can't imagine giving up?

Grilled Cheese and Tomato Soup

2011-03-31T02:29:00.000-04:00

While I have been waiting patiently for Spring to arrive, I am not able to break out my wedges and sundresses just yet.

Instead, New York has been hit with day after day of chilly weather and gloomy, gray skies. We even had flurries last week. I wore a hat, gloves and a winter coat and it is almost April! There is even another winter storm warning on the forecast for the end of this week. Unbelievable!!! All of this gloom and doom is enough to drive a girl crazy.

To cheer me up on gray days, there is nothing better than grilled cheese and tomato soup. It worked when I was five, and luckily it still works many (many, many) years later :)

The difference is that now, I make my own soup and it's certainly not Campbell's. Homemade tomato soup is so easy and satisfying. It tastes way better than anything you would get out of a can.

Homemade Tomato Soup

Ingredients:

3 cloves of garlic, chopped fine or grated on a microplane

3 Tbsp of Extra-Virgin Olive Oil

10 Roma Tomatoes- peeled, seeded and chopped*

1 Tbsp Sugar

Kosher Salt and Freshly Ground Pepper to Taste

A few stems of fresh parsley, basil, and oregano (do not chop)

2 cups of Water to start, plus more if needed **

1/2 cup of Heavy Cream (optional)

Procedure:

Saute garlic in olive oil
Add chopped tomatoes
Sprinkle with sugar and Season with salt and pepper
Cook tomatoes until they start to break down and release their juices, stirring occasionally
Add Herbs and Water
Bring to a boil and then reduce to a simmer, let water cook out until mixture is reduced by half
If too much water cooks out or it looks too thick, just add a little more water
Remove herbs
Add mixture to food processor and blend until smooth and velvety
Place soup back in pot and add cream if desired.
Re-season with salt and pepper.
Make some grilled cheese to go along with your soup and serve together.
Enjoy!

* = To remove skin from tomatoes easily, carve an "X" into the top and the bottom of the tomato with a paring knife, then drop in rapidly boiling water for about 20 seconds. Pull tomato out of boiling water and put directly in an ice bath. Skins should peel off easily.

** = Can substitute Chicken Stock for a deeper flavor or Vegetable Stock for more sweetness

Easy Strawberry Banana Trifle

2011-03-25T23:56:00.005-04:00

Shh- don't tell anyone, but sometimes, after a day of cooking for a living, the last thing I want to do is come home and cook for myself or my friends and family. However, I can't seem to stop myself from inviting people over!

It always seems like such a good idea at the time. And it IS a good idea, it is. I love my friends and family. It's just that because I went to culinary school and all, they expect me to make something.....

So after a long day, I often whip up a "rustic" (also known as super simple!) dinner and then go for a no-bake dessert.

Trifles are a great dessert to make when you just don't feel like turning on the oven. They are versatile, quick, and can be made with whatever you have on hand in the pantry and fridge. Trifles are usually a big hit. For something that takes so little effort, these babies always get a great reaction from my guests!

Just take some pound cake, cube it up, and place it in the bottom of the trifle dish....

Layer in some juicy strawberries and ripe, sweet bananas...

Then add some vanilla pudding or fresh whipped cream.....

And maybe some crushed vanilla wafers for crunch.....

Repeat until dish is full and.....Presto! You have a trifle!

Enjoy!

What's your favorite short-cut in the kitchen after a long day?

Bake Sale for Japan

2011-03-21T15:42:00.010-04:00

Wondering what you can do to help the victims of the devastating earthquake and tsunami?

One way to help is to participate in the Bake Sale for Japan.

Bake Sales will be taking place all over the US on April 2nd from 10am-2pm. Professional and amateur bakers, volunteers, and customers that will buy all of the sweet treats are needed.

If you are in the NYC area, the bake sale will be held at the Brooklyn Flea (176 Lafayette Ave) and all proceeds will benefit Peace Winds Japan. You can find out more about participating in this event by checking out this page or e-mailing Lillian from Sweets by Sillianah at NYCBakeSale at gmail dot com.

If you are in another part of the country, click here for more information and to find out how you can participate in your city!

Restaurant Review: The Darby, NYC

2011-03-20T00:41:00.002-04:00

I am going to start this post by telling you that I am not cheap. I don't turn my nose up at expensive shoes. I donate to charities whenever I can. I love giving gifts to my friends and family. I shop at Whole Foods.

As a longtime NYC resident, I am also used to the ridiculous prices at restaurants and bars in the city.

So, all of that said, when I signed up for a girls night out at The Darby, a new hot spot in Manhattan, I knew what I was getting myself into. I rarely go out anymore, so I figured "what the hell- how expensive could it be?"

You see where this story is going, right?

The $18 cocktails did not shock me. Nor did the $24 Tuna Tartar appetizer that was no bigger than a half-stick of butter. It wasn't even the fact that most of the entrees on the menu were in the $45 to $65 range.

What shocked me was a sentence printed on the bottom of the menu stating that a $25 surcharge PER PERSON would be added to the bill on Friday and Saturday nights for an "entertainment fee".

The "entertainment" provided was by a jazz band that played maybe 4 or 5 songs TOTAL during our dinner. They performed for ten or fifteen minutes at most, and we were there for almost two hours. I know this place is billed as a supper club, but I just found that to be totally ridiculous. If you are going to charge a fee like that, at least have the band play throughout the night!

OK now that I am done with my rant, let's discuss the food.

The executive chef at The Darby is Alex Guarnaschelli. I loooove her show on the Food Network and was very (very, very) excited to try her cooking. I was not disappointed!!! I sampled the Waldorf Salad (with endive, apples, and candied walnuts), the Tuna Tartar, the Grilled Octopus (with cucumber, dill, and red wine), Grilled Wild Salmon with Sunchokes, Roasted Brussels Sprouts, and Crispy Red Thumb Potatoes.

And they were all very tasty- no complaints on that end.

While the food was good, I feel that you could get food that was comparable at other NYC restaurants and I could certainly do without the attitude the hostess gave me when I arrived, or the outrageous prices.
I will not be returning to The Darby. At least not without an expense account......

Irish Car Bomb Cupcakes

2011-03-17T17:31:00.004-04:00

Happy St. Patrick's Day!!!

Looking back on some of my recent blog posts, it seems I am always writing about booze. The good old days holding a Vodka and Cranberry. Making my own Limoncello. My time in Italy drinking The Spritz. Tailgating at football games with Champagne Jello Shots. And a recap of the many, many cocktails I sampled at The Hurricane Club have all provided inspiration over the past few months....

I assure you, my friends, that I am not a lush, but when Steph, over at Okie Dokie Artichokie, reminded me about Irish Car Bomb Cupcakes on Twitter last week, I couldn't resist.

If you have never had an Irish Car Bomb, I will explain. First, you fill a pint glass about halfway with Guinness beer. Then you take a shot glass of Bailey's Irish Cream and Jameson's Irish Whiskey and drop it in. Then you chug the whole mess all at once, as fast as you can! Fun, right? Well, once upon a time, it was for me. I may have even won a contest or two for my speed at downing these little suckers. Everyone has a hidden talent, right?

For the cupcakes, I used this recipe from the Smitten Kitchen. They were a huge hit at the St. Patty's Day dinner party I attended earlier this week.

The Guinness-infused chocolate cake was moist and rich. The Jameson-laced chocolate ganache was truly decadent. And the Bailey's Irish Cream frosting was a nice accompaniment to tie it all together

How are you celebrating St. Patty's Day?

Vodka-Spiked Whipped Cream and Cranberry Sauce over Pound Cake

2011-03-10T01:17:00.004-05:00

Back in the day (when partying did not cause a three-day-long hangover) I used to strap on my highest heels, make sure my lips were extra glossy, slip into a borderline-inappropriate tanktop, and pile into a NYC cab with my girlfriends for whatever the night held for us.

Over the years, I have had many drinks of choice when I was out on the town. Before the more figure-friendly Vodka and Soda, or the always glamourous Champagne, there was the sweet but tart Vodka and Cranberry Juice.

Nowadays, a night of torturing my poor feet in stillettos in a smelly bar full of strangers does not sound like fun at all. To be honest, I prefer a bottle of wine, my couch, and my favorite people. Even so, I will always hold the "old days" very close to my heart. This dessert pays homage to all the good nights I had with a Vodka and Cranberry in hand.

This recipe is also easy enough that if you are nursing a three-day-long hangover, you will still be able to pull it off without a sweat :)

Vodka Spiked Whipped Cream
Ingredients
1 cup of heavy cream
2 tbsp of confectioner's sugar
1 shot of vanilla vodka

Procedure
Whip cream with electric mixer or hand beater until soft peaks begin to form. Gradually add in sugar and vodka and mix until well combined.

Cranberry Sauce
From Martha Stewart
Ingredients
2 tablespoons butter
1 apple, peeled and chopped
Pinch of nutmeg
1 cup cranberries
1 cup apple cider
1/2 cup sugar

Procedure
In a medium saucepan, melt 1 tablespoon butter over medium heat. Cook apple with nutmeg until apple begins to soften, about 3 minutes.

Add cranberries, apple cider, and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10 to 15 minutes. Remove from heat; stir in 1 tablespoon butter. Puree in a blender until smooth. If too thick to pour, stir in up to 1/2 cup more apple cider.

Dessert Assembly
Use store bought pound cake, or make your own. Layer the whipped cream between slices of cake and drizzle with sauce. Garnish with mint if desired. Enjoy!!!

Herb Encrusted Pork Tenderloin

2011-03-05T02:07:00.015-05:00

There are some flavor profiles I use over and over again when I am cooking. Thyme, Parsley, Rosemary, Garlic, Lemon, White Wine, Chicken Stock, and Olive Oil are some of my go-to items when I am just throwing something together for myself or my family on a weeknight.

This recipe incorporates all of those things and is incredibly juicy and delicious.

Start by chopping up your herbs, make them pretty fine and add to a bowl. Do the same to your garlic. Then grate some lemon zest in there and squeeze in the juice of one lemon. Add a little salt, pepper, and olive oil. Then smear (does that word bother you? it kind of bothers me!) the tasty mixture all over your pork tenderloin. Get every side, nook, and cranny and let the pork hang out for a few minutes while you prepare your side dishes for the night.

When you are ready, heat a pan (with an oven-proof handle) on the stove and also pre-heat the oven to 350 degrees. When the pan on the stove gets hot, add olive oil. Sear the pork tenderloin on all sides, about 2 minutes per side, until it has a nice golden brown color. This will form a crust on the tenderloin and give you some great texture and flavor.

When all sides are seared, add about half a cup of white wine to the pan. Be sure to scrape the bottom of the pan with a wooden spoon to help the deglazing process. When some of the alcohol has evaporated, add a cup of chicken stock. Let this come to a boil. If you have any herb stems or leftover lemon, you can throw them in too.

Now put your pan right into the oven to let the pork cook through. The liquid will gently braise it and also form a sauce on the bottom of the pan.

How long it will take depends on the size of your tenderloin. For my 1.15 lb roast, it took about 20 minutes to cook through. The internal temperature should be about 155 when you pull it out of the oven. Cover it will foil and let it rest, it will continue to cook for a bit longer and re-distribute the juices so that your tenderloin is not dry.

Slice, and serve with sauce drizzled on top.
Enjoy!

Arborio Rice Pudding

2011-03-05T00:05:00.004-05:00

When I saw the box of Arborio Rice staring at me from the pantry shelf, I immediately thought Risotto.

In culinary school, we used carnaroli, instead of arborio, but it seemed we were always making risotto....Over and over and over again until we perfected it. The texture had to be just right, it had to move on the plate. It had to have body but not be too soupy. The onions had to be the right size, the cooking time had to be spot on. It couldn't sit in the pan before it was served. Was the butter you added at the end cold enough? Was there enough cheese? Too much saffron? A million variables that could go wrong, and often did, sent us back to the proverbial drawing board time and time again.

This would be a much more relaxed risotto. It was just me and C for dinner and if there were slight imperfections, he would not know. He would just smell the buttery, cheesy rice, and eye the crispy piece of roasted chicken perched on top of it, then happily devour his home-cooked meal.

Just as I was gathering my mis-en-place, I spied the cinnamon staring at me innocently from its shelf. I am total dessert ~~slut~~ lover, so when the idea of Arborio Rice Pudding occurred to me, I couldn't resist.

I had all of the simple ingredients on hand....

Arborio Rice, Water, A couple of tbsp of butter, and a pinch of salt

4 tbsp of sugar, 2 cups of milk, a few dashes of cinnamon, and some vanilla extract

So that basically sealed the deal.

This recipe said it served four, but it only made enough for two normal-sized servings. It can easily be doubled or tripled. I served mine in a martini glass, with a dollop fresh whipped cream and a few strawberries on top. Of course, we gobbled them down before I remembered to take a picture of the final product. Ooops! Maybe I will blame the two glasses of wine I had for that one :)

Arborio Rice Pudding
From Dave Lieberman

Ingredients

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar *** This may be too sweet for some people and you may want to reduce sugar to 2 or 3 tbsp. But i like it sweet :)
1 teaspoon vanilla extract *** I prefer to add the vanilla toward the end of the cooking time so that it doesn't dissipate too much
Few dashes ground cinnamon
Whipped cream, for serving

Directions

Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.

Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

Anchovy Ice Cream!!!

2011-02-19T01:25:00.000-05:00

I was speaking to someone about ice cream recently, and I made the comment "I love every flavor. I never met an ice cream I don't like". Then I realized I was wrong.

When I think back on my time in Italy, I usually remember some of the best food I have ever tasted. There is one dish that sticks out as being ~~absolutely disgusting~~ um, different. A very esteemed chef from the Piemonte reigion came to our school and made this for us....

What is the cigar shaped thing in the middle? Well, that's ANCHOVY ICE CREAM.

I gamely tried it, thinking maybe this is a delicacy that will be the best thing I have ever eaten. I mean, this guy was a decorated chef, who everyone spoke so highly of. It had to be good, right?

Wrong.

It tasted.... Well, it tasted exactly as it sounds.

I like anchovies, melted into my pasta sauce or blended into my salad dressing.... But from now on, I will keep them out of my ice cream!

What is the grossest dish you have ever eaten???

Somewhere Over the Rainbow...

2011-02-17T00:40:00.000-05:00

My hair has been every color of the rainbow. Well, almost every color. As a little girl, I had sandy blonde hair. As I got older it turned a mousy brown. And I didn't want to be mousy! So I dyed it blonde, and chocolate, and strawberry, and licorice black. In an unfortunate incident when I was 16, I even sported a hideous shade of eggplant. For me, a change in mood meant a change in haircolor.

Recently, after years as a blonde, I was feeling a bit dark, so I decided my hair should match and dyed my hair a medium brown color. Of course, four months passed and I got bored again. So today, I decided to head to the hairdresser and go back to blonde. I am hoping that sunnier hair will inspire me to be sunnier, but so far it just looks weird to me. Maybe it's just going to take some getting used to....

In the meantime, I am turning to a rainbow of colors that actually makes me happy. This quick and easy rainbow salad does the trick.

Sweet corn and black beans are topped with juicy cherry tomatoes and fresh shrimp. It is then dressed with salt, pepper, olive oil, lime juice, and herbs. I love the colors and fresh flavors and I have to say this salad brightened up my evening and was the little dose of sunshine that I needed tonight.

Chicken Pot Pie

2011-02-15T14:31:00.001-05:00

As a freelance chef, I get the opportunity to cook so many different types of food and meet different types of people. That said, one common thread that I find is that everyone loves comfort food. Mini Mac-n-Cheese, Pig in a Blanket Lollipops, and Tiny Tacos are always a hit. Individual Chicken Pot Pies are also a crowd pleaser! On a day when you have lots to do, they are also so easy to make (with a few shortcuts!).

When you are in the mood to prepare this from scratch, I like Ina Garten's recipe. Of course, if you are short on time (or as lazy on your day off as I am) frozen puff pastry and rotisserie chicken from the supermarket really cut down on your prep time. I like to make these in individual ramekins, so that everyone gets their own little package of love :)

Chicken Pot Pie
From Barefoot Contessa

Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Breakfast Pizza

2011-02-06T13:09:00.002-05:00

Happy Superbowl Sunday! You will need energy for tonight's big game, so try this flatbread breakfast pizza--topped with salty ham, creamy melted cheese, wilted spinach, and a runny egg. It's easy and delicious!

Simply brush store-bought flatbread with olive oil, then top with a handful of baby spinach. Tear up a couple of slices of Virginia Ham, Serrano Ham, or Prosciutto and place on top of the spinach. Then sprinkle on whatever cheese you have on hand. Drizzle a bit more olive oil on top and then season lightly with a little salt and pepper. Put in a 425 degree oven for 5 minutes, or until crust crisps up. In the meantime, fry one egg on the stovetop. Take pizza out of the oven, top with egg, and serve!

Lightened up Clam Chowder

2011-02-03T02:06:00.000-05:00

The Full-Fat Version of My Seafood Chowder

Most people like to start their New Year's Resolutions on January 1st. As the Princess of Procrastination, that's not how I roll.

I really like to take my time and let my resolutions marinate for the month of January. It gives these goals the chance to fully develop, (while I think about them incessantly) , before I act on them come February 1st.

Since February is upon us, its time to buckle down and work toward my Best Year Ever! That includes eating healthier and lightening up some of the rich and decadent recipes I love.

New York City is still a snowy, slushy, icy wonderland and soup is still one of my favorite comfort foods on a cold and gray day, so that brings me to an old favorite- Seafood Chowder. I have a killer recipe with clams, scallops, shrimp, shrerry and lots of cream.

Since this creamy chowder doesn't exactly scream "health food", there is no way it could fit into my February menu! Modifications were in order and I knew Cooking Light would come to the rescue.

Check out this clip and recipe for a lightened up version of this delicious soup!

Simple Clam Chowder

From Cooking Light

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.

Yield: 12 servings (serving size: 1 cup)

Ingredients
2 bacon slices
2 cups chopped onion
1 1/4 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams, undrained
5 cups diced peeled baking potato (about 1 pound)
4 (8-ounce) bottles clam juice
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour (about 2 1/4 ounces)

Preparation
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Nutritional Information
Calories:257 (10% from fat)
Fat:2.9g (sat 0.6g,mono 0.6g,poly 0.7g)
Protein:28.5g
Carbohydrate:27.9g
Fiber:2g
Cholesterol:67mg
Iron:26.6mg
Sodium:475mg
Calcium:242mg

Baby Potato and Smoked Salmon Bites

2011-01-31T15:12:00.002-05:00

I love cocktail parties. Ever since I was a little girl, they seemed so glamorous and exciting. The thought of beautiful people mingling, drinking champagne, and having scintillating conversation always appealed to me. Of course, that is not necessarily the reality, but a girl can dream, can't she?

Lately, I have been catering more parties than I throw, but I still love them. For an easy hor d'oeuvres for your next party, try this delicious and simple potato and smoked salmon canape.

The potatoes can be made in advance, and reheated in a low oven right before your guests arrive. They are also delicious served at room temperature. The lemon-dill sour cream can also be prepped ahead of time and stored in a pastry bag (if you do not have one, a ziploc bag with the corner snipped off is a great substitution!). That way, you can just assemble at the last minute.

Ingredients
1 Bag of Baby Potatoes, scrubbed and cut in half
3 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste
4 oz Sour Cream
1/4 cup Fresh Dill, chopped fine, plus more dill for presentation
1/4 cup Fresh Parsley, chopped fine
Rind and Juice of 1 Lemon (use microplane to grate rind)
Salt and pepper to taste
4 oz smoked salmon
2 Tbsp Capers, Rinsed and Drained

Procedure
Preheat oven to 400 degrees.
Put potatoes on a sheet pan and drizzle with olive oil. Season with salt and pepper.
Toss with your fingers to make sure all the potatoes are equally covered and arrange cut side down on sheet tray.
Roast for 45 minutes or until potatoes are fork tender. Remove from oven and let cool to room temperature.
In a bowl, mix sour cream, dill, parsley, lemon juice, and lemon rind
Add salt and pepper to taste. Remember the potatoes, capers and salmon will add flavor, so be sure not to over-salt.
Put sour cream mixture in a pastry bag and refrigerate until ready to assemble.
To assemble: Put down a bed of dill or other herbs. Place potatoes on top, cut side up. Pipe sour cream mixture on top of each potato and then top with a slice of smoked salmon. Arrange capers over salmon. Enjoy!

Creamy Roasted Squash Soup

2011-01-27T15:46:00.004-05:00

In the cold winter months, there is nothing more comforting than soup. I love this recipe. It is creamy and rich and has a real depth of flavor. This version was made with acorn squash, but it would be equally as delicous with butternut squash or pumpkin.

You can garnish it with chives, with a dollop of sour cream, or even some crispy bacon.

Soup is also a great chance to be creative with your presentation. I served mine in a hollowed out squash. For a cocktail party, soup shooters are always a hit, either presented in shot glasses or miniature tea cups.

Of course, this soup also tastes just as good in a regular old bowl. Enjoy!

Ingredients:
3 lbs of squash, halved and seeded
2 tablespoons of EVOO

Salt and Pepper to Taste

1 1/2 cups diced shallot

5 cups of chicken stock

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 teaspoon salt

2 tablespoons butter

1/2 cup cream

Chives, Sour Cream or Bacon (Optional for Garnish)

Procedure:

Preheat oven to 400 degrees

Sprinkle EVOO, salt and pepper over the flesh of the squash

Place squash, cut side down, on an oiled sheet pan

Roast in oven for about 45 minutes or until flesh is soft

Scoop out flesh and place in bowl

In a medium saucepan, sweat shallots until they are softened, but not browned. Add stock, salt, and spices and simmer until warmed through

Combine squash with stock mixture and butter.

Puree with an immersion blender or in a regular blender until smooth, then whisk cream into soup

Garnish and Serve

The Pink Lemonade

2011-01-27T01:18:00.003-05:00

Now, it's no secret that I love a good cocktail.

On a recent lunch date, an old college friend and I were reminiscing about a cocktail our favorite bar used to serve. The Pink Lemonade. This drink had it all going on. It was sweet but sour, refreshing, and had enough alcohol in it to do its job.

Luckily, this cocktail does not require many ingredients to re-create. It is also a really pretty shade of pink and would be great for a shower or bachelorette party! It would look terrific served in mason jars, highballs, or in martini glasses rimmed with pink sugar.

Ingredients:
1 1/2 oz citron vodka
1/2 oz Chambord
2 oz sweet and sour mix

Procedure:
Put in shaker with ice and stir; Strain
Can be served on the rocks or straight up
Garnish with a cherry or lemon peel (optional)

Banana Bread Cupcakes with Whipped Peanut Butter Frosting

2011-01-26T21:15:00.002-05:00

If you are looking for a decadent brunch menu item, or another vehicle for peanut butter, then these banana bread cupcakes are for you!

These rich, moist muffins topped with light and airy frosting are a hit! They also freeze beautifully (without the frosting). If you do not like peanut butter, these are equally as delicous plain, with nuts or chocolate chips mixed into the batter, or with cream cheese frosting.

Banana Bread Cupcakes

Ingredients:

2 cups all-purpose flour

1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 or 3 mashed bananas (should be very ripe)
1/3 cup whole milk
1 egg
1/4 cup vegetable oil

Procedure:
Preheat oven to 350. Spray muffin tin with nonstick spray. Sift together flour, sugar, baking powder, and salt and place in a medium sized bowl. Add remaining ingredients and stir just until dry ingredients are moistened. Do not overmix. Pour batter into prepared muffin tin. Bake for 45 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Let cool completely before adding frosting.

Peanut Butter Cream Cheese Frosting
from Martha Stewart
Ingredients:
6 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

Procedure:
With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.

Root Beer Braised Pull Pork Sliders

2011-01-23T22:23:00.002-05:00

I am not a huge fan of the slow cooker, but I know there are many people who love its convenience. I decided to give it a try last week and made Root Beer Braised Pull Pork Sliders. These came out great and would be a perfect choice for the Superbowl or an easy weeknight meal!
Begin with pork shoulder. Wash the meat and pat with a paper towel until it's completely dry. Trim off the fat cap and any other excess fat that you see.

Then, add a dry rub. I made mine with garlic powder, celery salt, cayenne pepper, paprika, salt, and brown sugar. You can make yours with any spice mixture that you choose. There are no rules, just experiment and see what you like. Leave this rub on the meat for at least 30 minutes before you add it to the slow cooker.

In the meantime, cut an onion in large chunks and put it on the bottom of the slow cooker. Add the pork. Chop up a couple of cloves of garlic and sprinkle them on top. Add 12 ounces of root beer to the slow cooker. If you don't have any on hand, Coca Cola works great too! Just make sure it's regular Coke, Diet Coke does not yield the same results.

Cook the meat on low for approximately 6-7 hours. Remove it from the slow cooker and drain it from the cooking liquid. Shred the pork with two forks, discarding the bones, the onion, and any fat or gristle you come across.

Fold in your favorite barbecue sauce to the shredded pork. I make my own or use Sweet Baby Ray's. Then add the sauced-up meat back into the slow cooker and cook for another 30 min or so on low.

Serve on slider sized buns as an appetizer, or make it a meal with a side of cole slaw, corn on the cob, or a simple salad.

Peanut Butter Cookies

2011-01-20T22:35:00.002-05:00

MMMM- Peanut Butter. It's one of those things that I cannot really keep in the house because one spoon leads to two, which leads to me holding an empty jar.... I have had the recipe for these Peanut Butter cookies for a couple of years and while I like to give credit where credit is due, I am not really sure where it originally came from.

This is a great base recipe. It allows you to be creative and add in whatever extras you choose. I made some plain peanut butter cookies and then played around a bit.
Adding strawberry jam between two cookies makes a sweet, dense pb&j sandwich.

Folding in vanilla or maple bacon plush puffs creates a fluffernutter flavor.

And thumbprints allow you to fill the cookies with chocolate, jam, marshmallows, or anything else you please.

Ingredients
1 C unsalted butter
1 C crunchy peanut butter
1 C white sugar or raw sugar
1 C brown sugar
2 large eggs
2 1/2 C all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda

Directions
Preheat Oven to 375
Cream together butter, peanut butter and sugars. Beat in eggs.
On a large piece of parchment paper, sift together flour, baking powder, baking soda, and salt. Stir into batter, a little at a time, until it is all incorporated.
Put batter in refrigerator for 1 hour or freeze for 20-30 minutes
Roll dough into 1 inch balls and put on baking sheets.
Bake in a preheated 375 degrees F oven for 8-10 minutes or until cookies begin to brown.

Note that these cookies are soft and chewy. The after all my experimenting, I have to say the plain ones are my favorite and the Maple Bacon Fluffernutters came a close second because the salty bacon flavor balanced the sweet cookie. If you are going to add jam for PB&J cookie sandwiches or chocolate for Peanut Butter Cup Cookies, I suggest reducing the amount of sugar in the original recipe. I found them to be a little too sweet with these add-ins.

Homemade Focaccia

2011-01-19T15:44:00.001-05:00

Focaccia is fun to say. It's also fun to eat and not hard to make. When you bake up a batch of this chewy, Italian flatbread for your friends, they will look at you in awe-- "You made that from scratch???!!!" they will ask, as they gobble up chunks of warm bread. "Oh, it was no big deal" you will answer modestly. They will think you slaved all day, when in fact, this dough is super easy to make.

My Rosemary Focaccia

It can be topped simply- a brush of olive oil and a sprinkle of coarse salt. Or you can be more creative and use herbs, cheese, or veggies. The dimpled texture of the focaccia makes it the ideal canvas to hold on to a variety of toppings.

For a great focaccia recipe, check out this one from Tyler Florence. It's one of my favorites.....

Restaurant Review: The Hurricane Club, NYC

2011-01-16T15:03:00.002-05:00

A while back, the girls and I headed out to celebrate my birthday at a really cool spot that made me feel very fancy and happy and like my life was way more glamourous than it is right now.

A typical cocktail at The Hurricane Club

We headed to The Hurricane Club, a swanky Polynesian restaurant on Park Avenue. The atmosphere in this place is awesome. From the second you walk in, you know you are in for an experience. You are transported to Fantasy Island by waiters in white suits, billowing white curtains hanging from high ceilings, a Rum Fountain, and the coolest drink menu in town.

The Rum Fountain

Drinks are served in coconuts, pineapples, red peppers, melons, and more and the concoctions are not found at other hot spots in town. Frozen-Cucumber-Mint-Rum Slushee? Yes, Please. Raspberry-Yuzu Martini? Okay. Vodka-Rhubarb-Lime bowl of goodness with four straws so that my girls and I could share? If you insist. The cocktails here are GOOD and they are hard to resist because of their novelty. It is easy to rack up a huge bar bill here if you are not careful....just don't say I didn't warn you.

A drink for all of us to share, complete with a flaming lime on top

The food was good, but after after all of that liquor, I can't remember too much about it :) We ordered several things and shared, including the Crispy Chicken Spring Rolls, Sake Steamed Mussels, Sweet Potoato Fries (why?!), and some kind of seafood, but my memory is hazy and all I can honestly say is that we all said it was delicous and there was none leftover at the end of our meal.

Crispy Chicken Spring Rolls

Upon further review of the menu, it looks like they have some unusual offerings that I would love to go back and try. Peking Duck Tea Sandwiches, PB & Guava Jam Sandwich with Prosciutto, and Roast Suckling Pig all sound like they would be right up my alley.

Overall, I recommend The Hurricane Club. Although its a pricey choice (even by NYC standards), it delivers. The atmosphere, drinks, and menu were innovative and the service was really good as well. I will definitely be back!

Cheesy, Sour Cream Infused Scrambled Eggs on Italian Crostini

2011-01-16T08:51:00.003-05:00

This morning, I realized I was out of milk when I went to make my scrambled eggs, so I searched the fridge looking for a suitable replacement. Voila! I subbed in sour cream instead and the eggs came out perfectly light and fluffy. Give it a try!

Ingredients:
1 tbsp Butter
2 Eggs
1 tbsp Sour Cream
Salt and Pepper to taste
2 oz Grated Cheddar Cheese
Several dashes of Sriracha or other Hot Sauce
2 Slices Crusty Italian Bread
1 tbsp Extra Virgin Olive Oil

Procedure:
Whisk together eggs, sour cream , salt and pepper in a bowl
Melt butter in pan over low heat
Add eggs, stirring gently
Sprinkle cheese on top and continue cooking over low heat until eggs are cooked through
Top Eggs with several dashes of Sriracha
Toast Italian Bread and season with salt and pepper; Drizzle Olive Oil on top of bread
Top Toast with Eggs and Enjoy!

Product Review: Plush Puffs

2011-01-13T20:28:00.001-05:00

A snowy winter day always makes me think of a warm, comforting cup of hot chocolate with marshmallows floating on top. After the blizzard we had a couple of weeks ago, my search for the perfect cup of cocoa was on.

I knew Swiss Miss wouldn't do, but after a little trial and error, I came up with a rich, decadent hot cocoa recipe. The topping would not be as easy. I was not willing to put in the time (or clean-up effort) necessary to make my own marshmallows, but I wanted some that were a little more fancy than the kind you usually find on the supermarket shelf. That is when I came across Plush Puffs. They make all-natural, gourmet flavored marshmallows, shipped conveniently to your door. My hopes were high and I ordered two varieties-- Vanilla Bean and Maple Bacon.

About a week later, they arrived in the mail. I immediately ripped into the packages, and I have to say I was initally a little disappointed when I tried the marshmallows raw. The texture was off- they were very soft and almost mushy. Since store-bought marshmallows are covered in cornstarch or confectioners sugar, and these are not, they are also stickier than the typical marshmallow.

The Vanilla Bean flavor is one of the flavors Plush Puffs carries year-round. It had a clean, vanilla taste and was as close to a "plain" marshmallow as you can get from this company. I liked the flavor and thought it would pair well with a lot of other ingredients.

The Maple Bacon is a seasonal flavor, and I was looking forward to trying it. Unfortunately, it was less pleasing. The bacon almost looked like freeze dried baco-bits and although these are all-natural, the maple flavor had a chemical note to it.

When I added these marshmallows to my hot chocolate, I expected a melty, sugary foam. Instead, the Plush Puff sort of half-melted and floated on top of the cocoa, then dissolved when you put them in your mouth. The texture was much more pleasant than it was when the marshmallow was raw.

I also made s'mores with the Plush Puffs and the biggest difference between these guys and traditional marshmallows is that they don't puff up when melted. The kind of ooze, like a warm, gooey version of Fluff.

Overall, I don't know if I would order these again. At about $7.00 a box, plus shipping and handling, they are pricey, and the flavor did not wow me. I definitely liked them melted much better than raw, so I will be using my remaining supply in hot beverages and desserts.

Test Kitchen: Roasted Shrimp Cocktail from "Barefoot Contessa: Back to Basics"

2011-01-13T16:10:00.000-05:00

I love the Barefoot Contessa. I find most of Ina Garten's recipes reliable, easy, and most importantly, tasty. Recently, I made her Roasted Shrimp Cocktail recipe from the cookbook "Barefoot Contessa: Back to Basics". She reasons that roasting shrimp, instead of boiling them as you traditionally do with Shrimp Cocktail, will help develop their flavor. And she was right! This technique caramelizes the shrimp and really brings out their natural sweetness. The texture and moistness acheived by roasting is also just right. The accompanying cocktail sauce is classic and I actually added even more horseradish than suggested to turn up the volume a bit, but it is also good as written. I loved this recipe and will definitely be making it again and again!

Savory Cupcakes

2011-01-13T01:26:00.000-05:00

When you think of cupcakes, a sweet dessert probably comes to mind. I love a play on the expected, and for years, I have been making meatloaf "cupcakes" with mashed potato "frosting". Lately, I have been seeing articles on savory cupcakes everywhere. Lasagna Cupcakes, Chicken & Waffle Cupcakes, and BLT Cupcakes are just a few of the creative offerings out there. I love the idea of a cupcake themed cocktail party with savory as well as sweet options!

From Food and Wine Magazine: Tuck Shop's play on the red velvet cupcake, using beet cake, goat cheese-horseradish whipped cream and pink peppercorn topping. Genius!

Best. Spinach. Dip. Ever.

2011-01-13T00:56:00.000-05:00

So easy and sooo good.

Warm Spinach and Artichoke Dip

1 cup Hellman's Mayonnaise
1 cup Sour Cream
1 10 oz. package of frozen spinach, defrosted
1 9 oz. jar of artichokes
Grated Rind and Juice of Half of a Lemon
1 cup of freshly grated parm
Salt and Pepper to taste

Preheat oven to 425 degrees.
Defrost spinach and wring out in a kitchen towel.
Drain and dry off the artichokes.
Mix mayo, sour cream, spinach, artichokes, lemon rind, lemon juice, and 1/2 cup of parm together in a bowl.
Add salt and pepper to taste.
Transfer to a casserole and spread the remaining 1/2 cup of parm on top.
Bake 20-25 min or until bubbly.
Let cool slightly before serving with crackers, pita chips, or crostini.

Spicy Noodles

2010-07-11T20:03:00.004-04:00

These spicy noodles are soooo good. Seriously addictive!

Ingredients:
1/2 lb spaghetti
1/4 cup soy sauce
1/2 cup natural peanut butter
2 tsp sriracha
Juice of 1/2 lime
Grated rind of 1/2 lime
1/2 cup water
1/2 cup pasta water
Chopped parsley

Procedure:
Boil pasta in heavily salted water and reserve 1/2 cup of the cooking liquid
In a frying pan, add together all of the remaining ingredients, except parsley Whisk until well combined and smooth.
Cook down until sauce reduces by half
Add cooked pasta and combine well
Sprinkle with chopped parsley and serve

Homemade Oatmeal Cream Pie Delicousness

2010-07-11T19:57:00.001-04:00

Yummmmmmmmmmm

Melon and Prosciutto Reinvented

2010-07-08T12:46:00.001-04:00

I made this chilled cantaloupe soup for the fourth and it was a big hit!

Makes 20 shot glass sized portions
Ingredients:
1 Cantaloupe
Juice of 5 limes
1 tbsp White Balsamic Vinegar or Rice Wine Vinegar
1/4 cup of sparkling water or seltzer
Salt and Pepper
1/4 lb prosciutto for garnish

Procedure:
Cut the Cantaloupe in small chunks and add to blender
Puree
Add the remaining ingredients and blend well
Refrigerate for at least 1 hour before serving

Preheat Oven to 400 degrees
Lay proscuitto on cookie sheet and bake for 8-10 minutes or until crispy

Put soup in a squeeze bottle to distribute into shot glasses
Garnish with crispy prosciutto
Enjoy!

Chicken Sausage Crostini

2010-07-08T12:38:00.001-04:00

This is a great appetizer or passed hor d'eourve for a party. It also works well as a light lunch or dinner in the summertime and takes very little time to prepare :)

Crostini with Chicken Sausage, Fresh Mozzerella, and Roasted Red Peppers

Makes 24 Crostini
Ingredients:
1 Loaf of Italian Bread
2 Packages of Chicken Sausage
1 small ball of fresh mozzerella
1 small jar of roasted red peppers
Parsley
Extra Virgin Olive Oil
White Balsamic Vinegar
1 clove of Garlic
Salt and Pepper

Procedure:
Preheat oven to 400 degrees
Make the Crostini by cutting the italian bread in 1/2 inch slices and laying flat on a cookie sheet
Drizzle bread with EVOO and rub with a garlic clove. Season with salt and pepper.
Bake in Oven for about 5 minutes or until bread is toasted.
Remove from oven and let cool for a few minutes.
Cut the sausage on the bias and cook on a grill pan for about 3 minutes per side
Cut the mozzerella and pepper in a small dice and mix with chopped parsley. Add a bit of EVOO and Balsamic Vinegar and mix well.
Top each piece of bread with 2 pieces of chicken sausage and then garnish with a teaspoon of the cheese and pepper mixture.
Enjoy!

Happy 4th of July!!!

2010-07-08T12:34:00.004-04:00

Hope Everyone had a Happy and Safe 4th!!!!

Flag Cake

Pina Coladas

Fried Bleu Cheese Stuffed Olives

NYC Restaurant Week

2010-07-03T00:29:00.000-04:00

It's about that time again. NYC Restaurant Week 2010 is approaching! From July 12-25, you can get lunch for $24.07 or dinner for $35.00 at some pretty fantasic restaurants. I can't wait to make my reservations :)

Click here for a list of participating spots!!!!

The Great American Food Festival

2010-06-29T15:55:00.001-04:00

A couple of weeks ago, I headed to the Great American Food Festival at the Meadowlands, in Secaucus, NJ.

It was a HOT, sticky day. The kind of day where the air is so thick you can hardly breathe. We knew that the rain was on the way, it was literally in the air, but we hoped it would hold off long enough for us to get our money's worth at the outdoor festival.

There were Food Network Stars- like Duff Goldman, The Neelys, and Paula Deen in attendance. My favorite Top Chef, Tom Collichio, was also there, so I was pretty excited. I planned on attending all of their presentations, but unfortunately, the weather did not cooperate. I did get to see Duff make a giant cake shaped like a hamburger before we were rained out though.

Restaurants from around the country had booths and I happily sampled everything, from philly cheesesteaks, to barbeque, to dessert.

My FAVORITE, favorite, favorite thing was this "hot" chocolate caramel pop from Turtle Alley in Gloucester, MA. The sweet, soft caramel, smooth chocolate, cayenne pepper, and fleur de sel all worked together perfectly.

This.....

quickly became this.

I was dissapointed that we did not get a chance to see some of the presentations because of the rain, but I had a great time and got to taste some really good food. There is always next year!

Wedding Madness

2010-06-29T14:43:00.003-04:00

Last weekend, we catered a wedding for 100 people. Gladly, it was a success!!! Here is a peek at a few of our dishes!

Chilled Corn Soup Shooter with Edible Flower Garnish

Chilled Pea Soup Shooter with Bacon Garnish

Chilled Gazpacho with Lime Garnish

Caprese Skewers with Balsamic Chive Dipping Oil

Rice and Beans Sushi with Guacamole Wasabi

Pulled Pork Corn Cups with Mango Salsa

Seared Tuna with Watermelon and Wasabi Creme Fraiche

Mmmmm - Cheese

The Buffet- Poached Salmon, Beef, Pesto Pasta, Roasted Potatoes, Orange Scented Greens,Beet Napoleons and More......

Shrimp Salad

2010-06-09T01:51:00.001-04:00

I threw together this shrimp salad recently and the results were really beautiful and delicous. Here is my recipe!

Ingredients:
Court Bouillion
Raw Shrimp
Corn- removed from cob
Mixed Greens
2 Limes- need juice and zest
Pinch of Sugar
One clove of Garlic
Extra Virgin Olive Oil
Salt, Pepper

Preparation:
1. Make your court bouillion - it is basically a vegetable stock with some acid from lemon or vinegar added, along with salt and pepper for flavor. I made my stock my roughly cutting a carrot, celery, and white onion and throwing it in a pot with a few whole black peppercorns and some parsley stems. Then I covered the veg with cold water and brought to a boil. I let the whole thing simmer for 30 minutes or so and then I strained it, so that all that was left was the liquid. I put that liquid back in the pot and seasoned it with salt and pepper and then added my acid- the juice of half a lemon and a tablespoon of red wine vinegar. Now my poaching liquid is ready.

2. Cook your shrimp by dropping it into the poaching liquid for about 1-2 minutes. The fish will turn pink and will no longer be opaque if you cut into it when it is ready. Be careful not to overcook your shrimp or it will be tough.

3. Make your vinegarette. Whisk together the juice of 2 limes, a pinch of sugar, salt, pepper and grate in the rind of one lime on a microplane, along with one clove of garlic Add a stream of extra-virgin olive oil slowly until you reach the correct consistency and the dressing is emulsified.

4. Season each element of the dish with the dressing separately. First the greens, then the carrot and celery, then the corn, and finally the shrimp.

5. Arrange the components on the dish to your liking- making sure that all colors and textures are represented on each plate.

Enjoy!

Memories....

2010-06-07T00:01:00.001-04:00

I was getting looking through my pictures from one of the culinary school field trips we took to Emilia Romagna and came across these.

This was taken in a castle near Parma, where salty, melt-in-your-mouth culatello is aged. The best part of this day was the gathering we had in the basement of the castle, with tons of salumi, cheese, freshly baked bread and wine served in bowls!!! I am definitely using the wine-in-a-bowl idea at my next cocktail party!

Cute in the Kitchen

2010-06-02T13:19:00.004-04:00

I spend so much time in the kitchen that it is hard to look cute. A steamy oven is not conducive to frizz-free hair or glamourous makeup..... My nails have to be short and polish may chip off into the food, so my weekly manicures are gone too.... And my beloved high heels were traded in for more practical chef's clogs.

The one item that I can still look cute in is the apron!!! And luckily, there are a ton of cute options out there. Here are some of my favorites!

I love this retro inspired number from overstock.com

Show your wild side with this hand-crafted animal print apron from Etsy

Also from Etsy, this ruffled half-apron is to die for!

The shape of this "Kiss the Cook" apron is so flattering!

I think this "little black dress" with your name in rhinestones is adorable!

Stick it to 'Em

2010-06-01T02:10:00.000-04:00

I was surfing around looking for some new knives, as a little graduation present to myself, and I saw these. How cute!!!! Perfect for your tortured friend going through a break-up, as a kitschy housewarming gift, or if you want something to make you smile every time you glance at it on your countertop.

Love it!

Finals Week and Graduation!!!

2010-06-01T01:57:00.001-04:00

Finals week was upon me and it was surreal to be back in the New York classroom that I spent so much time in before I went to Italy. It was great to see my old instructors and reunite with my classmates. After a couple of days of 8 hour practice sessions, it was time for our final exam.

We had two and a half hours to prepare two very complex dishes. Our technical skills would be judged by our instructors, but our final dishes would be judged by a panel of chefs, bloggers, and food writers.

Scary is an understatement! I was freaking out, to put it mildly. What dishes would I get? Would I finish in time? How should I plate them? Would they like the way they tasted? What if I made a totally amateur move? What if I didn't have a dish to put out at all? My mind was screaming question after question at me, shaking my confidence.

The time came to get started and learn which dishes I had to make. I pulled an Insalata di Fruitti di Mare (Seafood Salad) and a Pesce in Guazzetto (Fish cooked in broth) with vegetable and herb salad and potato cocottes. WTF?!?! I thought I would never have to sculpt one of these little football shaped devils again.

Anyway, time was of the essence. I got started and was moving along swimmingly (I have always wanted to use that word!) when the gas went out! No stove, oven, or flattop was working! I had just started to poach my shrimp and quickly pulled it out, but I was scared they would not be cooked evenly and there was no time for me to clean more shrimp. Luckily, the problem was fixed within ten minutes, but I was definitely thrown for a loop.

I somehow managed to get myself together, got my shrimp cooked correctly, and sent both dishes out on time. I was beyond nervous for the judges' commentary, but I was pleasantly surprised by their feedback and my score on the final exam. They liked my plating! My fish was cooked perfectly! Good seasoning! Tight presentation! They also gave some good constructive criticism. My dish could have been hotter and my fettunta was a bit oily-- probably because I remembered that I needed to include it about 30 seconds before I had to plate. Oops!!! But I was done and could finally breathe again. I know I did the best I could have and even though my dishes were not perfect, they were well-received.

Thursday and Friday were spent preparing a feast for our friends and family and after service on Friday, we had our graduation ceremony. I am now officially a culinary school graduate! :) Yay! This has been a long and winding road filled with many obstacles, but I made it. I wonder what the next adventure in cooking will be!

Back in the US of A

2010-05-22T19:15:00.001-04:00

My adventure in Italy has ended and I have been a busy, busy girl interning in NYC. Next week, I return to school in New York for finals and then I will officially be a culinary school graduate! I cannot believe this journey is coming to an end and a new one will be beginning. I have been looking back on all of my Italy pics and it has made me nostalgic for my favorite Italian cocktail- the Spritz. Here is the version that I will be enjoying tonight before dinner.... Give it a try!

Ingredients
1.5 oz Aperol or Campari
3 oz Prosecco (dry sparkling wine)- chilled
Dash or two of Club Soda or Seltzer- chilled
Orange Slice for garnish

Procudure
Pour Aperol or Campari in a champagne flute, wine glass, or tumbler. Add prosecco and a dash of club soda. Garnish with orange slice. Enjoy!

Top Chef on Tour

2010-03-18T15:33:00.003-04:00

Top Chef will be on tour starting next month and fans will be able to learn show secrets, meet contestants, and get cooking tips. Here is a list of dates the tour will be hitting a city near you!

St. Louis, Mo. – April 14
Kansas City, Mo. – April 16
Atlanta, Ga. – April 18
Charlotte, N.C. – April 22
Pittsburgh, Pa. – April 24 & 25
Louisville, Ky. – April 30 & May 1 (Kentucky Derby)
Grand Rapids, Mich. – May 4
Chicago, Ill. – May 6 & 7
Westfield, N.J. – May 15
Philadelphia, Pa. – May 17
White Plains, N.Y. – May 19 & 20
New York, N.Y. – May 22 & 23
Boston, Mass. – May 25
Denver, Colo. – May 30
Salt Lake City, Utah – June 3
Seattle, Wash. – June 6
Portland, Ore. – June 9
San Francisco, Calif. – June 12
Los Angeles, Calif. – June 14 – 16
Irvine, Calif. – June 17
Phoenix, Ariz. – June 19

Eataly

2010-02-27T06:28:00.001-05:00

Yesterday, I travelled to Turin and went to Eataly, a giant market for artisinal Italian food products. Colorful fresh produce, freshly baked breads, and every type of meat and cheese imaginable lined the shelves. I heard that an even bigger branch of Eataly will be opening in New York in the summer of 2010. It will be over 32,0000 sqaure feet and have a rooftop beer garden. Definitely something to look forward to when I head back to the states!

Ricotta, and Pecorino, and Pears... Oh My

2010-02-24T13:43:00.001-05:00

Last week, when Stefano Santo, the executive chef from this beautiful hotel in Florence, came to our school, he made a tortelli that had the most amazing filling. It was sweet and salty and creamy and fresh, all at the same time. Here is an adaptation of his recipe. This filling is a great addition to any stuffed pasta:

Ingredients:
Pears, small dice
Butter
Ricotta Cheese, drained
Pecorino Cheese, grated
Maple Syrup
Lemon Rind
Salt
Pepper

Procedure:
Sautee the pears in butter. Mix both of the cheeses together and add the pears to it. Season with maple syrup, lemon rind, salt, and pepper. Stuff pasta of your choice. Enjoy!!!

Almost Famous Chef Competition 2010

2010-02-23T09:40:00.000-05:00

The 8th Annual Almost Famous Chef Competition was held at Alma, the culinary school that I am attending, last week. I am happy to report that the Italian reigonal winner was Laura Torresin, who graduated from Alma only one year ago! Her decontructed minestrone dish was a hit with the judges and now she will be continuing on in the competition internationally. Take a look at her winning entry below!

Guest Chef Stew

2010-02-23T09:26:00.000-05:00

Each week, we have one or two guest chefs come in to demonstrate the cuisine of their reigon. Here is a sampling of some of the best....

Bruno Barbieri from Verona preparing a seabass and shrimp roll wrapped in swiss chard in a clam broth with tomato confit....

Gaetano Alia from Calabria preparing Candele di Gragano con la 'njuda

Stefano Santo from Firenze preparing tortelli with ricotta, pecorino, pear, and maple syrup filling....

Germany

2010-02-23T07:27:00.001-05:00

After my mini-breakdown, my friends and I decided to take a road trip to Germany and it was just what the doctor ordered...

My love of crusty pretzels and soft, salty sausages washed down by beer drowned out any lingering thoughts I had about missing home.

Plus, we got Whoppers in Switzerland on the way there ....

And CHINESE FOOD in Austria on the way back!!!!

To top it all off it was Fasching, the German Carnival, that weekend and the girls and I got some hats and wigs and partied the night away.

We also got to see some sights, learn a little history, and meet some great people.

All in all, a perfect weekend break and now I am feeling a renewed love of all things Italian again.....

i miss sushi

2010-02-09T12:19:00.000-05:00

After a month living in Italy, I am feeling a bit homesick today...

I miss my friends, my family, massages, and fitted sheets. Our little twin beds here have no fitted sheets. I miss having my own car and not lugging around everything I own constantly. I miss speaking and having whomever I am communicating with understand me, without the use of hand gestures or pictionary. I miss sleeping in my big bed with lots of pillows and a fluffy duvet. I miss pancakes with maple syrup. American breakfast food. Mmmm. It's not that I don't love a macchiato and a pastry as much as the next girl, but sometimes I just want a diner. I miss sushi and Chinese food and burritos. Oh, and delivery- I really miss delivery. Living in New York City, I would get everything delivered- groceries, medicine, even my laundry.

my typical italian breakfast... I know I should not be complaining

I am not saying that Italy does not have any of the things I mentioned- but the very small town that I live in certainly does not. The lack of food diversity is a tough one for me. Yes, we are all culinary students and we attempt to re-create some other types of cuisine in our dorm-like apartments, but many of the ingredients are simply not available here. I never thought I would get tired of Italian food. Pasta and salumi used to be some of my favorites..... And they still are, but it would just be nice to change it up now and again.

My classmates and I putting all of our tables together for a Sunday night"mexican" dinner....

well, sort of. And yes,that is the ever-present salumi at the end of the table

I do love it here though and I will concentrate on what I am gaining from this experience, rather than what I am missing. I am living in Italy- learning so much every single day about the cuisine, culture, history, wines, and language. I know I am a lucky girl, but still.... I miss sushi.

Parmigiano Reggiano

2010-02-08T17:34:00.000-05:00

You know my feelings on cheese.... So I was pretty excited on Friday, when my classmates and I headed to the Parmigiano Reggiano factory. While I did not love the protective plastic coat, hairnet, and shoe covers we had to wear, I did love seeing the process from start to finish. Here are a few photos....

Trentino-Alto Adige

2010-02-07T14:10:00.004-05:00

`In addition to Andrea Sarri, we have had various guest chefs come to school to teach us about their reigon and cuisine.

Here are some photos of Karl Baumgartner, from the Michelin-rated Ristorante Schoneck 11 in Trentino-Alto Adige. This reigon is in the north of Italy and marries two cultures- the Italian-speaking Trentino and the German-speaking Alto Adige.

The area has a long and interesting history and really beautiful scenery, including the Alps. The food definitely feels more German or Austrian than the other Italian food that I have been studying since arriving in Italy, and these recipes are a bit heavier than other dishes I have tasted.

A few of the dishes Chef Karl made for us.....

The chef rolling out the carob flavored pasta dough...

and piping the cheese filling onto the dough to make ravioli.....

the finished product....

Ravioli di carrube ripiene di fonduta al formaggio d'alpeegio, in salsa di cavolo cappuccio e cumino

Terrina di fegato di vitello, formaggio Golden Gel al Gewurtztraminer, con differenti tipi di mostarda

Anatra arrosto glassata in crosta di pepe e miele

For dessert - Canederli di Ricotta.....

First they are boiled, then they are rolled in a mixture of butter, sugar, and ground cookies

His food was rich and flavorful and filled with spices and layers of flavor. Each recipe had many, many ingredients and you really were able to taste each one.

Buongiorno!

2010-02-02T11:37:00.001-05:00

Well, I have been living in Italy for about two weeks now and I have a lot to report. At first, it was very hard to get an internet connect, but now I am able to get it sporadically, so I hope to write this post before it goes out again.

The town we are living in is a small village called Colorno. I'm going to be honest. There is not much going on here. There is one main strip with different shops, but all stores are closed by 7pm (and we are often in school past 7). And good luck if you need to buy anything on a Sunday.... Nothing is open, not even the supermarkets. All twenty people in my program live in one apartment complex. It can be frustrating to live, work, and travel with the same people, but overall everyone is getting along really well and it is nice to be surrounded by people you know when you are far from home.

A view of my school.....

And another....

A foggy view of the fields...

School here is quite different than it was in New York as well. Our first day in the kitchen was a twelve hour day. Nothing was demo'd, we just had to figure it on our own. Then, we got yelled at for doing it incorrectly had to re-do everything. The pace is very fast and there seems to be a totally different teaching philosophy than there was in New York. In addition to the kitchen, we have pastry, wine class, history class, and Italian language studies.

The Group

Some of the girls in wine class....

Our first guest chef who came in to cook for us and teach us some dishes from his city was Andrea Sarri, from AgroDolce, in the reigon of Liguria.

Chef Andrea at work.....

Some of his dishes....

Everything we tasted was amazing.... All of the flavors were very light and clean. If you are ever in Imperia (the town where Andrea's restaurant is located). I highly recommend AgroDolce. Stay tuned for more on my adventures in Italy!

Ciao!

Countdown!

2010-01-02T12:10:00.000-05:00

Two weeks until I leave for Italia! I cannot wait! Anyone have any suggestions for me while I am there???

Reflections

2009-12-29T18:13:00.001-05:00

2008 was pretty rough for me...... Life-changing, in fact.

Leaving a career behind-and blindly wondering what the next step would be, the death of my grandmother- the woman who raised me, believed in me wholeheartedly, and taught me to cook, and a general sense of feeling lost were the events that shaped that time . One of the things that helped me get through that year was food. It comforted me, it was a way to express my love to those around me, and every time I made one of my grandmother's recipes, I knew she was still with me.

And then came 2009.

2009 has been a year of changes as well, but in a much more exciting and happy way. This year, I had the chance to follow my dream, to move back to NYC and attend culinary school, to learn Italian, and to visit Italy..... all I can say is WOW. I really am a lucky girl. I felt so lost and now I feel found. I am on the right path for me and it is exhilirating.

The past few months of school have gone by so quickly. Tomorrow is our last culinary school exam in New York and we will all be heading to Europe to continue our studies in a couple of weeks. The first day of school seems like it was just yesterday. Full of nerves, trying to size everyone up, setting my pan on fire :)

There have been moments in the past few months when I felt like a really good cook. But, mostly, I have realized just how very little I know about food. For every success, there have been three disasters. For every ounce of praise, a pound of criticism. And I have loved every minute of it. While my skill set has grown tremendously, I am still aware that I know hardly anything. And that excites me. I know that every day will be a learning experience.

I am so happy and I cannot wait to see what 2010 brings. I know that there are great adventures ahead! I am going to put on my party dress and a cheap tiara, wear red undies, drink too much champagne, eat lentils, and celebrate with my favorite people. I hope your plans will make you equally as happy :)

Have a fantastic New Year! XOXO

"Hot" Chocolate

2009-12-28T19:40:00.001-05:00

If there is one thing I have learned in cooking school, it is that the Italians put peperoncino on just about everything. And if there is one thing you have learned from reading this blog it is that I ~~like~~ LOVE desserts.... So, when I first tasted Chocolate and Peperoncino paired together, I was in heaven. A little piece of Italy to satisfy my sweet tooth :)

If you have never had Chocolate with Peperoncino, you are seriously missing out. The hot pepper flakes pair perfectly with rich, dark flavor of the chocolate.

I am now obsessed with adding peperoncino to all of my boring chocolate recipes.

"Hot" Hot Chocolate, "Hot" Chocolate Mousse, "Hot" Chocolate brownies....the possibilities are endless :)

Pastry

2009-12-22T12:07:00.000-05:00

I cannot believe my culinary studies in NY will be coming to an end in a couple of short weeks and I will be heading to Italy to continue my adventure! I could not be any more excited! I am shocked by how quickly this time has passed. We have already started the pastry section in our book, the last chapter we will learn before our final exam!

You know I have no control when things like this...

or this are in front of me...

Sausage Making Day!

2009-12-22T11:53:00.000-05:00

So cool! :)

Foie Gras

2009-12-09T10:31:00.006-05:00

Wow, I guess my last post made me sound a bit heartless. I promise, I'm not! I love animals just as much as the next girl....

I was just flabbergasted (yes! finally a chance to use that word) at my ability to dig a knife into a live lobster or taste organ meats, when I have been so squeamish in the past.

Yesterday, I went to a demonstration on Foie Gras.

Breaking down the duck

A representative from The Hudson Valley Foie Gras Farm came to speak to us and showed us this Anthony Bourdain clip:

The fatty liver before it was prepared

And After

We learned about the process of gavage, or the force feeding of ducks to make the livers enlarge. We talked about the controversies surrounding this delicacy, and the chefs out there who are for it and against it. We discussed visits to the farm and this NY Times article.

Still, I am still not sure what I think about foie. Is it cruel? Or delicous? Let me know your thoughts....

Sorry Thumper

2009-12-01T00:11:00.000-05:00

There was a time when I did not eat meat on the bone. I thought it was gross.... I was even a vegetarian for a while. And now....... Well, now things are different.

I eat things like liver and sweetbreads and tripe....

Sweetbreads

I chow down on poor little baby calves....and like it.....

Veal Saltimbocca

And today, I broke down a whole rabbit. I pulled tufts of fur off of it, chopped its head off with a giant cleaver, removed its liver and kidneys, deboned it, stuffed it, and ate it. And I didn't even feel bad.

Thumper, before I got to him....

Times have definitely changed. Now, popping joints, disgorging blood vessels, pulling out hearts, releasing tendons, and burnng off feathers are things I do without the blink of an eye. The old me would have never believed it if I told her.

Thankful

2009-11-29T23:47:00.001-05:00

Hope everyone had a happy thanksgiving. I am so filled with thanks for all of the wonderful things in my life.

My family, my friends, my health, the opportunity to follow my dream, italy in six(!) weeks, the abundance of food that I get to eat, work with, and make for those around me... Hope your heart is as full as mine is! Unfortunately, my body is almost just as full as my heart is. I am just about ready for another detox!

This thanksgiving, I was in charge of desserts... pretty dumb since I am certainly not a pastry chef! I did, however, manage to pull it off somehow!

Dessert consisted of a variety of goodies...... besides mom's pies, there was an apple tarte tatin, chocolate covered strawberries, a chocolate trifle, pumpkin cupcakes with cream cheese frosting, and pistacchio and cranberry biscotti.

I am happy (and relieved) to report that everything was a big hit! The biscotti came out surprisingly delish and would be perfect for a Christmas party. Here is the recipe! Enjoy :)

Holiday Biscotti
Courtesy of Giada DiLaurentiis

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

Chop Chop

2009-11-24T23:27:00.005-05:00

Tonight, I finally got a chance to catch up on some of the TV shows I missed last week..... And I saw this scene from Grey's Anatomy. Cut to the 40 second mark- I know I have said it before, but this is my greatest fear on almost a daily basis lately! Note to self: Concentrate while playing with knives!

Culinary School Medley

2009-11-24T00:15:00.002-05:00

Here are some random shots from my first couple of weeks of culinary school. Even though these pictures were taken a short time ago, it seems like it has been much longer, since we are moving at such an intense pace. It has been so great so far and I am learning so much. I am so glad to be on this journey!

Octopus before....

During......

And After!

Involtini di Cavolo (Stuffed Cabbage)

Zuppa di Ceci (Chickpea Soup)

Tuna Tartare with Quail Egg

Stirring Zuppa di Farro....

Carpaccio

Orchiette.... Little Ears

Making Ravioli....

Getting them uniform and perfect takes practice!

Pasta with Oregano and Tuna

Linguine With Clams

Pizza Bianca con Rucola (White Pizza with Arugula)

Breadsticks

Pasta Princess

2009-11-22T19:31:00.004-05:00

Making fresh pasta has been a revelation for me. I never knew how easy is was!

A few eggs, a little olive oil, a bit of salt and some flour.....and voila!

If you want to be fancy, you can mix in some blanched, pureed spinach to make it a beautiful green color and even more flavorful.

Knead it, form a ball, and let rest.

After it rests, roll it out and cut into the shape of your choice, then boil it up.

Throw in a pan with a little butter, sage, and a couple of ladles of your pasta cooking liquid.....

and you have a fresh, cheap, delicous dinner..... without much effort at all. Plus, your friends will be soooo impressed if you whip up a batch of this right before their eyes!

Fresh Pasta Dough

Ingredients

4 eggs

150 grams 00 flour

150 grams Semolina flour

10 grams salt

1 tsp olive oil

Procedure

Beat Eggs in a bowl and add olive oil
Sift the flour and salt into a pile on your countertop
Make a well in the center of the pile and slowly pour the eggs in, incorporating with your fork as you go
When all of the eggs are combined with the flour, form the dough into a ball
Knead it for about 5 minutes to develop the gluten
Cover with plastic wrap and let rest for at least 30 minutes
Roll out to desired thinness with a pasta machine or a rolling pin
For fettucine, cut into 1/4'' strips
Cook immediately in heavily salted, boiling water

Enjoy!!!

Restaurant Review: Las Chicas Locas, NYC

2009-11-22T18:06:00.003-05:00

Last month, the girls and I headed out on a rainy Saturday night to celebrate my birthday. We threw on our tiniest black outfits, prayed our hair did not frizz, and made our way to Chelsea for drinks and dinner. We chose Las Chicas Locas. Mostly because we loved the name :)

None of us had ever been there before and we were surprised to find that:
a) it is located in a Sheraton hotel
b) it is very tiny. I think there were about 5 tables total, but it looks much larger on the website
and
c) they lost our reservation, which was made two weeks in advance and confirmed the day before.

Although our reservation was lost, they did accomodate us very quickly and the service was excellent. The waitress and manager both kept checking in on us, the busboy made me a rose out of a napkin, and everyone was very attentive and professional.

The Rose

The food was not quite as impressive as the service. We started with some guacamole, and it was served in a small, white vessel. Compared to other upscale Mexican restaurants, like Dos Caminos, where their guac is made to order and served in much larger portions, this little cup just looked sad. For $12, I thought the portion was way too small, and I can't really comment on the flavor since I was just able to scrape one little bite up after everyone else took a chip-ful.

The cocktails were also on the small size. As you know, that is a big black check mark in my book. I'm a lush, what can I say? Everyone enjoyed their margaritas and sangria, though.

Mmmmmmargarita

Next, we ordered salads. The gazpacho salad, made of avocado, tomato, cucumber, and onion was my favorite. The texture was great and the vinegarette served with it was really flavorful.

Gazpacho Salad

For our main courses, L and I ordered tacos, and unfortunately both dishes were a bit off. My fish tacos looked great, but tasted bland. L had to send back her beef tacos because they were so dry that they made her choke. The waitress was really nice about replacing them with another entree, but by that point, I think L had lost her appetite. The other girls did enjoy their choices, with the Salmon Sinaloa being a favorite.

Fish Tacos

For dessert, the churros were sugary, doughy, and delicious. No complaints there!

I had an amazing birthday and the best time with my friends at dinner, but I think Las Chicas Locas needs to work out the kinks before I would recommend them to anyone else.

Talking Turkey

2009-11-12T00:40:00.002-05:00

Hard to believe, but Thanksgiving is almost upon us. Scary! Where does the time go?

Anyway, I am in charge of desserts this year. I need to wow the crowd! Do you have any favorite recipes to share?

Miss Potato Head

2009-11-12T00:27:00.000-05:00

Potato Cocottes will be the death of me. I swear. They will. They certainly will be the reason I do not ace my practical exam tomorrow.

They are evil little 7-sided, football-shaped thingys we are supposed to carve our potatoes into with a paring knife. Yes, I said thingys.

The knife strokes are supposed to be long.....smooth.......strong......fluid.

Mine are short....crooked......nervous.....angular.

Seriously, I think a 7 year old could do a better job at these freaking things than I can. I try to keep my motions smooth, but the potato has a hard spot I can't slide the knife through.....or I almost cut a finger off.....or I cut too deep or too shallow..... the stars are just not aligning for me and my ~~project from hell~~ cocottes.

They tell you to trace an egg with your knife, to envision the egg hiding in that big potato....I do, but mine do not come out oval, they come out much more.....rustic. Yes, I like that word. Rustic.

I have mastered things much harder than this. I have to psyche myself up! I can do this! I have a potato sculptor hiding inside of me. The potato can be anything I want it to be. A lovely little 7-sided, football-shaped thingy? No problem!

Are you buying that? Me either :(

Off to practice some more!

Restaurant Review: Babbo, NYC

2009-11-11T22:00:00.004-05:00

Last Monday night, I headed to Babbo. My date and I were both in very good moods as we excitedly floated in to the restaurant. The service was top-notch. From the hostess to the coat-check attendant to the waiter, I was impressed. And as my friend's know, I am not easy to impress :)

I had heard mixed reviews on Babbo, so I was not sure what to expect, but I was pleasantly surprised. Although PETA activists may not be once they read the array of animals I consumed at dinner.

It was also really cool to see a lot of the culinary techniques and Italian terms that we have been learning about at school on the menu. I felt very smart every time my date asked "what is that?" :)

There was an amuse bouche of Bruschetta, then Blood Orange Cosmopolitans all around. Not too sweet and nice and strong. The Perfect Cocktail. Plus they were only $12. In NYC, the land of the $20 martini, that is a bargain! The waiter was also able to suggest a great wine for dinner, without any pretense or attitude.

As an antipasti, we ordered the Salumi Platter, which consisted of a lamb prosciutto and a sopressatta. All of the salty meats were sweet and tender and melt-in-your-mouth delish.

For our primi course, I got the Goose Liver Ravioli and my date ordered the Pappardelle Bolognese. The sauce on the ravioli is a thick, syrupy balsamic brown-butter glaze. It was sweet, but not cloying and provided a nice balance to the liver. I kind of wish I ordered the Beef Cheek Ravioli because I have heard so many good things about it, but there is always next time. The Pappardelle had a thick, meat ragu that was nicely seasoned. Just like Mama used to make!

By the time secondi came around, I was getting really full, so I shared my date's Duck with Rainbow Chard, Pancetta, and Beet Vinegarette. Moist, tender, flavorful, perfect. But, I controlled myself because I knew my favorite course was next.

Dessert.....you know how much I love dessert. I wanted everything on the menu. The Warm Apple Crostata with Gelato was sweet and tart and hot and cold and the perfect end to a pretty great meal.

I loved Babbo! I will definitely be back for that Beef Cheek Ravioli.... and more dessert!

I'm so cheesy

2009-11-09T23:14:00.002-05:00

During week two of culinary school, we had one of my favorite lessons...... Cheesemaking. Yeah, I am a nerd, I know, but I thought this was sooooo cool.

First we made Ricotta and then Mozzerella. The results were amazing! I really was pretty impressed with myself that day (not to worry, the culinary school gods have since knocked me off my cheesy pedestal).

Anyway, I came across this article on Chow.com that gives a step-by-step guide on how to make your own fresh Mutz and here is the recipe we used in class for Ricotta. Give it a try!

RICOTTA CHEESE
Ingredients:
1 liter milk
1/4 tsp citric acid
Salt
Cream

Procedure:
Heat milk
Add citric acid
Let come to about 185 degrees (simmer, do not boil)
Let sit for about 10 min, the curd and whey will separate
Ladel the curd into a colander lined with cheesecloth
Strain through cheesecloth and let cheesecloth hang to let the rest of the liquid drain out
Add cream and salt to taste

Pack your knives and go!

2009-11-09T19:29:00.000-05:00

If you think you have what it takes to be the the next Top Chef, enter to be a contestent on the show!!!! They are casting for season 7. Click here for more info! Good luck :)

Knife Skills

2009-11-08T22:12:00.004-05:00

I don't mean to neglect my little blog here, but culinary school has been keeping me quite busy. I wanted to recap you on all the fabulous things I have been learning.

Here's some of our week one work. Practice, practice, practice!

We started with an intensive Knife Skills class. I learned the proper way to hold a knife, who knew i was doing it wrong all these years?!? I also spent lots and lots of time cutting carrots, celery and leeks into julienne, or jardinere, or macedoine.

I learned how much I dislike turning regular old potatoes into 7-sided football-shaped things called cocottes and I got my apron dirty making plenty of tomato concasse.

How to prepare tomato concasse

It was not exactly fun, but it did help me start to refine my skill set and learn to do things properly. I have been practing every night and I am becoming more precise as the days go on!

Stay tuned for recaps of weeks two and three- inculding making my own cheese, antipasti, sauces, fresh pasta, and more!!!!

Great Gift Ideas

2009-11-01T13:03:00.004-05:00

If you have not checked out Solutions.com, you should. They have great ideas for hostess gifts and entertaining.

Like this cupcake tray

This serving platter for hor d'oeuvres or small bites

Or this personalized baking dish

There are a lot of other innovative products on this site. It's perfect for the holidays or if you just want some unique things for your home. Take a look if you get a chance!

Candyland

2009-11-01T12:43:00.001-05:00

Fitting into your skinny jeans is overrated.

Butterfingers, Snickers, M&M's, are Peanut Butter cups are just too delicous. Nothing makes you feel like a kid again like Halloween candy does. Sweet, gooey, creamy, sugary goodness.

After you put the costumes away and empty out the candy bowls and plastic pumpkins full of loot, here are some ideas for your leftovers from Serious Eats. Of course, another option is to continuously scarf it down straight from the wrapper.....but reinvention is way more fun!

1. Peanut Butter Crunch Milkshake
Add a Butterfinger bar to three scoops of ice cream and 1 cup of ice cold milk. Blend on high and serve with a straw and a spoon.

2. Snickers Smoothie
Chop up a Snickers bar and place into blender with 1 banana and 1 cup vanilla yogurt. Add 1 cup ice cold water and blend until smooth.

3. Hot Chocolate Peanut Butter Toast
Place a Reese's peanut butter cup on a slice of white bread and heat in toaster oven for 3 minutes. Spread with knife and enjoy.

4. Poached Pears with Chocolate Peanut Caramel Sauce
Peel and slice two pears and poach in sugar water, then remove from liquid. Roughly chop 8 Goldenberg's Peanut Chews and place in a small saucepan with 1/2 cup of heavy cream. Heat over low flame and stir until the chocolate and caramel melts and the peanuts are free-floating. Allow to cool slightly and pour sauce over pears while still warm.

5. Eggs on a Snowy Log
Wash and trim some celery stalks into 4 inch "logs." Fill with cream cheese and top with Peanut M&Ms for a healthy (sort of) snack.

Missing in Action

2009-11-01T10:26:00.003-05:00

The past two weeks have been absolutely CRAZY. The beginning of culinary school, trying to learn a new language, my birthday, moving back to NYC, Halloween..... I have not had a minute to breathe! My brain and my body are on complete overload. It is all good stuff though- this is what I have been waiting for and I am finally in the midst of it. Very exciting :) More to come shortly!!!

Ciao Bella

2009-10-20T23:33:00.003-04:00

Well, culinary school has started and I am absolutely exhausted! So far, we have not even stepped foot in the kitchen yet. We have been in an intensive Italian class and my brain is on ready to explode! Considering I do not speak a word of Italian, I have not had to work this hard in quite a while :) It's all good though. As scary as it is, I am thrilled to be there and I am trying to soak in all that I can.

In honor of my Italian lessons, here is a recipe for my favorite shot of all time. The Sicilian Kiss. It is sweet but strong and does everything a shot should do. Plus, it's super easy to make!

1 oz Ameretto
1 oz Southern Comfort
Mix, pour, shoot, repeat :)

Cin Cin!

Party of One

2009-10-17T19:45:00.001-04:00

On a night like tonight- cold and rainy after a frustrating day- the last thing I want to do is put on 4 inch heels, pile on the mascara, and try to flat iron my hair into submission. Tonight is the kind of night where I just want to curl up on the couch in my sweats and watch all the shows I DVR'd this week.

To go along with my little solo party, there is no better meal than wine and cheese....and fruit.....and nuts....and chocolate. A sip, a nibble, a bite, a taste..... A never ending little smorgasboard all for me. And suddenly, the world is a better place.

I recently found these- combining my love for chocolate and my love for nuts- and they are AWESOME.

Almonds dusted with dark chocolate cocoa powder- mmmmm. They are not too salty, not too sweet, and even come in 100-calorie packs for portion control. Give 'em a try.... Or make your own version with this recipe, from MarthaStewart.com:

Ingredients:
1 1/2 cups sliced blanched almonds
1/2 teaspoon Dutch-process cocoa powder
2 tablespoons Simple Syrup

Directions:
Center a rack in the oven and heat the oven to 325 degrees. Sprinkle the almonds with the cocoa, then toss with the simple syrup to coat, and spread them out on a parchment-lined baking sheet. Toast the almonds, stirring every 3 to 4 minutes, until they are deeply and evenly browned, about 10 to 12 minutes. Transfer the sheet to a rack, and cool the almonds to room temperature. (The almonds can be used immediately or packed into an airtight container and stored at room temperature for about 4 days

Chicken Escarole Soup

2009-10-14T12:04:00.001-04:00

I am still under the weather. And I need to get better FAST. Nothing is working. Vitamin C, excessive sleep, and OTC meds are doing nothing. So, I have decided to make that other cure-all...... Chicken Soup. Well, sort of.

I am not a huge fan of traditional chicken soup, with noodles and veggies. So, I am making Chicken Escarole soup instead. It is noodle-free and escarole has a ton of vitamins and nutrients, so I am hoping it does the job. Plus, there is cheese in it. And you know how I feel about cheese......

Here is the easy version of my recipe for this soup. Who wants to work hard when they are not feeling well!??!

Chicken Escarole Soup
Ingredients
2 quarts of low-sodium Chicken Broth
2 cloves garlic, minced
1/2 onion, grated
1 tbsp olive oil
1 small can Canellini beans
1/2 small can of diced tomatoes
2 boneless, skinless cooked chicken breast, cut into bite sized pieces
1 head of escarole, washed and cut into ribbons
Lots of parmesean cheese
Crusty Italian Bread for dunking

Directions
Sautee onion and garlic in olive oil in a large pot for a minute or two
Add escarole and toss with onion and garlic mixture to flavor, Cook about 1-2 minutes
Season with salt and pepper to taste
Add stock, chicken, tomatoes and beans
Add in a handful of parmesean cheese and stir
Cook until all are heated through
Top with more parmesean cheese if desired and serve with Italian Bread

ENJOY and let me know.... What is your favorite food to eat when you get sick?

Dinner with Fabio!

2009-10-13T03:26:00.000-04:00

If you are as big of a fan of Top Chef as I am, check out this contest from S. Pellegrino!

Fabio Viviani, one of the fan favorites from Season 5 of Top Chef, will cook for you and up to 9 guests!

Click here to enter. GOOD LUCK :)

It's all a blur....

2009-10-13T03:19:00.002-04:00

I have been totally out of commission lately. My apple picking expedition had to be further postponed because I headed up to my alma mater, Penn State, for some tailgating, football, and food.

We Are..... Penn State!!!!!

I love a good tailgate and this one was no exception. We had the basics covered-- good friends, a little bbq, some snacks, and way too many cocktails.

The Girls, after a few too many

Nittany Lion Shaped Pasta

This Sweet Tea flavored vodka is way too good, especially mixed with lemonade.

Anyway, the weekend is sort of a blur. Partying for 36 hrs straight will do that to you.... so this week is all about recovery. The culinary school countdown is on. Orientation is a few days away and school starts in less than a week! :)

Shoe Envy

2009-10-08T01:05:00.002-04:00

The time is almost here to say goodbye to these......

and hello to these.....

*tear*

My chef school shoes are not nearly as cute as my fashion executive shoes. Not even close. Plus no perfume allowed. No nail polish allowed. No makeup, hair back, minimal jewelry. All of my girly-girl accessories are being taken away!

Now, this may not seem like a big deal to some women. But I am not like those women. I am ~~short~~ petite. I need my heels. Wedges are my version of "comfortable shoes". I even wore heels and full makeup to class every day in college, when the other girls on my floor were rocking pajama pants and sneakers.

True, my shoe selection often makes me end up like this:

so maybe I should be glad about my new mandated foot wear. I know, I know.....I am going to culinary school for career training and skill development, not to be some kind of beauty queen. But still, I will miss my stillettos and Chanel No. 5.

The times they are a changin'......

My Dirty Little Secret

2009-10-06T18:02:00.002-04:00

I have a dirty little secret. When I am home on a weekday, like I was today, I sometimes spend the entire day watching daytime TV. Regis and Kelly, Dr. Oz, Dr. Phil, Rachael Ray, The View.... It's like I can't help myself. I am stuck to the couch and I feel my brain cells deteriorating, but still, I am helpless to change the channel. I am hooked.

The hours of the day slip away and I am still in PJs by the time the afternoon arrives. I am too busy listening to Dr. Oz teach me about heart disease and watching Christian Slater uncomfortably make pasta with Rachael Ray.

I know I should be organizing my closet, or running outside, or practicing my Italian before school starts. But I just can't help myself.

I try to make the best out of my sorry situation and learn whatever I can from my daytime friends. For example, last week I learned that chewing gum reduces heartburn. And today, learned how to make one- minute eggplant parmesean from Alton Brown on The View.

For all you carb watchers out there, this is a pretty cool recipe. He cuts the eggplant in strips, like pasta, and tosses it with olive oil, tomatoes, cheese, basil, and a litle cream. The recipe originally aired on his show Good Eats. Check it out here!

Gourmet Magazine Closing

2009-10-05T15:58:00.002-04:00

After 68 years, it looks like Conde Nast has closed the doors on Gourmet Magazine. Gourmet has always been one of my favorites, and I have found many great recipes there over the years. Sad news....

The Gourmet Institute has also been cancelled. If you have tickets already, your credit card will be refunded. Check out Gourmet's message to ticketholders here.

No apples for you!!!

2009-10-05T03:17:00.009-04:00

Today was a beautiful day, 75 and sunny. To take advantage of the weather, we decided it would be a great day for apple picking. So this morning, armed with giant cups of coffee, we headed to Demarest Farms.

Demarest Farms- Hillsdale, NJ

I knew it was going to be packed, but it was so crowded that it was kind of ridiculous. They were turning cars away because the parking lot was full. This should have been the first sign, but we ignored the little voices in our heads that told us to come back another time, and just waited until we were allowed to park.

Once we did, we could barely move.

Step 1 was to get on the line to buy a ticket to the hayride.
Step 2 was to take said ticket and wait on another line to actually get on the hayride.
Step 3 was to take the hayride to the apple orchard.
Step 4 was to do what we came to do, finally pick apples!!!

Complicated? Well, for me on a Sunday morning it was. My Sundays usually consist of hangover recovery, watching ~~bad lifetime movies~~ football, and eating the day away. So this was a step (of four!) out of my lazy little comfort zone....

Anyway, the line just wasn't moving. Everyone just kind of stood there, gridlocked. This should have been another sign, but, still, we waited. And waited. And waited.

When we finally got to the front of the line to buy tickets, what do you think they told us?

There were no more apples!!!!!!!

We never got passed Step 1. How does an apple orchard run out of apples?!? Apparently, according to the lady at the counter, apple picking season is now over and pumpkin picking season has begun.

Pumpkins Galore!!!

Now, you know I heart pumpkin, but I was disappointed. I had been thinking of all the things I was going to make with my freshly picked apples. Looks like those recipes will have to wait until next weekend!!! We called around to a couple of other farms in the area and they still have plenty available.

Me and my new little buddy!

In the meantime, we will be carving up our little orange friend. I recently heard that after you carve your jack-o-lantern, if you rub a little vaseline along the cut edges, it will make it last longer. I don't know if it works or not, but I will give it a try!!!!

I was thinking about what I will do with the insides, or pumpkin guts, as I used to call them..... I will probably end up roasting the seeds, but throwing away the stringy, fibrous stuff. When cooking with pumpkins, I prefer to use sugar pumpkins, rather than jack-o-lantern pumpkins, and usually make my pumpkin puree out of that. Sugar pumpkins are generally smaller, sweeter, and darker in color. Check out this article from Bon Appetit on sugar pumpkins. It has a lot of great tips on how to choose the perfect pumpkin and what you can do with it once you get it home :)

Birthday MONTH

2009-10-03T21:50:00.004-04:00

I love birthdays.... And since this is my birthday month, I get to begin celebrating mine! YAY! Yes, I get a WHOLE month! Hey, you only live once, might as well make it enjoyable ;)

While I love to eat sugary, delicous birthday cake, one thing I am not particularly skilled at is cake decorating.

Here are the amateur looking cupcakes I made for C's birthday. They tasted delish and the frosting was chocolatey and rich, but they look kinda like something a second-grader may have made. Unfortunately, I do not know any second-graders, these babies were all me.

And here is the lopsided lemon-coconut cake I made for C's mom when she was in town:

It was really light and moist and tasted good, but looked... well, you have eyes. I added the lemons around the bottom to try to disguise my decorating mishaps. I'm a sneaky one, I know.

And yes, I decorated with those pre-made sugar things. I learned my lesson after I made this beauty. FYI- those purple and yellow blobs in the middle are supposed to be flowers!

When all else fails, I just make the giant cupcake, since there is not much decorating involved. But now I have made it about 10 times-- for birthdays, get-togethers, and engagement parties--so my friends are getting bored of it. Here is a strawberry version I made for a BBQ this summer.

So, in honor of my Birthday Month, let me know how you decorate your cakes or cupcakes to make them look like something that does not seem totally amateur! I obviously could use a little help :)

Take Two

2009-10-03T21:00:00.002-04:00

Tonight, I made Anne Burrell's Asparagus, Onion, and Pecorino side dish again. This time I used 1 shallot (no onion), and only half the amount of red wine vinegar the recipe called for..... And it was amazing! The cheese got creamier, the onion flavor was milder, and the vinegar did not overpower the dish but still tenderized the asparagus. Give it a try!!!!

When life hands you lemons...

2009-09-29T16:44:00.008-04:00

When life hands you lemons.... Make Limoncello!!!

Mmmm- Limoncello.

I love having this liqueur after a fabulous Italian dinner. But make your own? No, I am not crazy.

It's really not hard- if I can do it, so can you. I promise!!!

The delicous after-dinner drink is actually pretty simple to make yourself. And just think how impressed your guests will be! All you need is a few key ingredients, time, and patience-- It takes about two months for the final product to be drinkable!!!

Just think of it as a grown up science experiment :)

What you will need:

15 lemons

2 bottles of 100 proof vodka (750 ml bottles)

Simple Syrup (about 4 and 1/2 cups of water to 4 and 1/2 cups of sugar)

One large glass, airtight container

Lots of Patience

Directions:

1) Zest the lemons- use only the yellow, not the white. The white part will make your mixture bitter.
2) Add the lemon zest to one bottle of vodka
3) Put in an airtight container and let it sit in a cool, dark place for about one month
4) Make simple syrup by adding water to sugar and bringing to a boil.
5) Let the simple syrup cool and then add it to the lemon/vodka mixture that has been in hiding all month.
6) Add the second bottle of vodka, close up the container and put back in that cool, dark place for another month.
7) At the end of the two month time period, your limoncello is finally ready! Store it in the freezer until ready to drink.

ENJOY!!!!

Fall is in the Air

2009-09-28T21:44:00.008-04:00

Fall is finally here. It's time to put away the maxi dresses and wedges and break out the tights and boots.

When I was younger, this was my favorite season. To me, "Back To School" meant the opportunity for a fresh start. New books, new clothes, a clean slate. Anything was possible. Yes, I was a nerd :)

Nowadays, Fall will soon mean "Back to School" for me once again. It also means it is time for other seasonal activities, like football games (go PSU!), apple picking (mmmm pies), dressing up for halloween (maybe batgirl this year?) ,and the opportunity to eat/drink/order/make all things pumpkin. I looooove pumpkin- the smell, the taste, and all of the good memories it brings up for me. It reminds me of home.

Starbucks' Pumpkin Spice Lattes, full of espresso, steamed milk and pumpkin pie spices, will warm me up in the brisk fall air. Applegate Farms' pumpkin ice cream, freshly made with real pumpkin, will cool me down on sunny Fall days. And this recipe, from Giada DeLaurentiis, will keep me happily eating pumpkin all season long (with minimal effort!):

Pumpkin Ravioli with Sage and Toasted Hazelnuts
Recipe courtesy Giada De Laurentiis

Ingredients
1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
1/2 cup grated Parmesan
2 amaretti cookies

Directions
Preheat oven to 350 degrees F.

Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.

In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

I Hope I Don't Chop off a Finger

2009-09-28T16:52:00.002-04:00

School starts in less than one month. In a couple of weeks, I have orientation, and then..... it's finally time. The months of dreaming about this, talking about this, and planning for this will actually mean something. To say I am freaking out is a understatement.

Leaving my career to go to culinary school was not an easy decision for me. I hemmed and hawed and drove everyone who loves me crazy. I weighed the pros and cons. Spent time talking endlessly about my decision and spent time in solitude to think it over. I tossed and turned for weeks. But since I took the leap, I have been calm and sure. Until now.

Today, I was browsing around on Chow.com and I came across this article. Not good for the self-esteem. I have to just keep reminding myself to breathe before I begin hyperventalating.

Yes, I love food. But what if I am not good at this? What if I have made a huge mistake? What if I chop off a finger or set my apron on fire on the first day? What if I suck at the thing I love most?

All of these thoughts are whirling through my mind at top speed. And the only thing I can do to quiet it is to cook. Washing, chopping, grating, salting, pouring, sizzling, turning, smelling, cutting, tasting. Ahhh. Much bettter. The voices start to shut the hell up and I can relax again.

Fear gives way to nerves. Nerves give way to excitement. I can't believe this is finally here!!! Well, almost here. The countdown begins......

The Gourmet Institute: Oct 23-25

2009-09-24T22:04:00.005-04:00

Facebook is good for something :)

I just found out that The Gourmet Institute is being held on the weekend of October 23-25 (my birthday weekend! yay!!!!)

There are chef demos, tastings, seminars, walking tours, and book signings.

There are also special menus at select NYC restaurants, including Aquavit, Blue Hill, and Le Bernadin on Friday and Saturday night.

Unfortunately, the Bourdain/Ripert tickets are sold out but there are plenty of more to choose from- Mario Batali, Dan Barber, Daniel Boulud, April Bloomfield, Cesare Casella..... and many, many more amazing chefs and cool events to decide between.

Check it out!

Update: This event has now been cancelled. Click here for more info.

Fat Fighting Foods

2009-09-20T21:29:00.008-04:00

I just got the newest edition of SELF magazine in the mail and they had an article about foods that fight fat.

They are (drumroll please):

Almonds- Alpha Linolenic acid in these nuts can speed the metablolism
Berries- Vitamin C in strawberries or raspberries can help you burn up to 30% more calories when exercising.
Cinnamon- A dash of this spice prevents an insulin spike, which would normally signal the body to store fat.
Mustard- The tumeric in mustard slows the growth of fat tissues.
Oranges- Contains compounds called flavones, which are supposed to burn fat.
Soybeans- Have choline, which blocks fat absorbtion and breaks down fatty deposits
Sweet Potatoes- The high amount of fiber helps monitor insulin and prevents a drastic jump.
Swiss Cheese- The high amount of calcium reduces fat-producing enzymes and increases fat breakdown.

So, in an effort to fight all the pesky fat that I can, tonight I made these pork chops. On top, is sauteed apples, onions, almonds, and mustard. Add a baked sweet potato with a little butter and a sprinkle of cinnamon, and a salad with a strawberry-balsamic vinegarette, and you have a balanced fat fighting meal!

Iced Coffee

2009-09-20T12:31:00.003-04:00

I love coffee and I would not survive without caffeine. When it's not too cold out, I prefer Iced Coffee to the hot stuff and have spent way too much $$$ getting my fix and Starbuck's and Dunkin' Donuts.

There are times I make my own by simply letting hot coffee cool and adding ice. In an effort not to dilute the coffee with melted ice, I began filling an ice cube tray with strong, brewed coffee and letting that freeze until it forms cubes. That way, when the cubes melt, it's just more potent coffee melting into the glass, instead of water diluting the mixture. I just leave these coffee cubes in the freezer, so I can easily pop a few in whenever I need them. Still, its not quite the same as the stuff I buy.

To make a better cup of iced coffee, Cold Brewing it is the answer. A couple of years ago, the New York Times published this recipe. When I make it, I strain it through a paper coffee filter. It is much less bitter and acidic than iced coffee made from cooling a freshly brewed pot. You just need a little advanced planning- this has to be made the night before.

Time:
5 minutes, plus 12 hours’ resting

Ingredients:
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Me Likey

2009-09-19T17:24:00.003-04:00

I really like Anne Burrell's show on the Food Network, called Secrets of a Restaurant Chef. People have criticized her for using a weird, growly voice while describing her dishes, calling oil "earl", and saying things like you should "cook the crap out of it". I think it keeps things interesting though, and as someone who often talks in weird voices herself, I am not bothered by her quirkiness at all. Burrell has a big personality and I find her refreshing. This show is different from other cooking shows. And the recipes rock.

I have made a few of them and they all came out really good. This Apple Tarte Tatin was excellent and I had to stop myself from eating the whole thing. Just thinking about it makes me miss dessert! See, I told you those cravings would be back soon :)

Recently, I made this Asparagus, Pecorino, and Red Onion side dish (please excuse my imperfect chopping skills!)

You cut up the asparagus spears into tiny pieces, add chopped red onion, grated Pecorino cheese, olive oil, red wine vinegar, and salt. it is very pretty, kind of looks like confetti. You do not have to cook it, just let it all marinate together in the fridge so that the flavors marry together.

I thought the red onion flavor was a little strong, so I may substitute shallots next time. I also thought the red wine vinegar flavor could be toned down a bit, so I may change that up and add sherry vinegar or a half-and-half mixture in the future. Still, I liked it and will definitely make this again!

Game Over!

2009-09-19T03:55:00.007-04:00

Yay! It's now officially over. After 5 days, I have completed my little fruit and vegetable detox plan. I have to say that after day 2. I was a lot less hungry and now my cravings have pretty much gone away (don't worry, I am sure they will be back in no time- this is me after all!)

Mmmmmmm

Earlier, I even watched C dip a whole loaf of fresh Italian bread in a fragrant bowl of steamed mussels, then down a veal parmesean sandwich with gooey mozzerella cheese oozing out of it.......Bread AND cheese! Right in front of my face. And I did not try to kill him or anything. I was actually able to carry on a conversation with him while I ate my little bowl of vegetables.

See, people----progress!!! Does this mean I am ready to graduate to the Master Cleanse?

Le Fooding d'Amour

2009-09-19T03:34:00.000-04:00

Le Fooding d'Amour is being held at PS 1 Contemporary Art Center in Long Island City on Sept 25 and Sept 26. Their website describes it as:

12 chefs, three mixologists, two butchers, one ice-cream maker, two DJs, 15 graphic designers, a select vintner, a ﬁne Champagne, some fromages and a mystery guest, to feast your senses and do some conscious good.

All ticket proceeds go toward Action Against Hunger and you get to try food from some amazing chefs. Advance tickets are already sold out, but there will be a limited additional amount available at the door.

Champagne, chefs, and charity? Sounds good to me :)

And the Verdict is.......

2009-09-17T22:47:00.005-04:00

So, I made the banana "ice cream", and the verdict is....

Not bad. But not exactly good either. This stuff is sort of like that guy you date because he looks good on paper.

He sounds great, looks okay, and satisfies your craving for something more for a little while.......but something is missing. He's not the real deal. And neither is this stuff.

This "ice cream" has the right texture, sticks to the spoon nicely and feels good in your mouth. It is made from bananas and skim milk- nothing else, so you can feel pretty good about eating it. My taste tester said that he would add some splenda or sugar to sweeten it up a little, but maybe if you use really ripe bananas (I didn't), that would be less of an issue.

If you are dying for ice cream and need something to kill the craving quickly, this is not a bad option. I think there may be potential to make this base into something really delicous (with a little tweaking, of course!)

As for me, I am still cleansing, so no ice cream yet..... 4 days down and the cravings have definitely subsided, starting to feel pretty good!!! Although, I did want to kill C when I saw him eating a a taco before. Grrrrrrrrr. One more day :)

That's Bananas!

2009-09-15T12:30:00.006-04:00

Well, I am on Day 2 of my fruit and vegetable detox plan and I am still hungry.... Really hungry.

You know how much I heart ice cream, but when I can eat dairy again, I do not want to un-do all of my hard work. So, I am totally going to make this super-simple and healthy recipe from today's Rachael Ray show when I have a craving.

Ingredients
3 bananas, peeled and cut into chunks, frozen
1/4 cup milk

Preparation
In the bowl of a food processor, purée the frozen bananas (adding the milk in small increments as needed to loosen the mixture up) until whipped, about 2 minutes.

Voilà!!!! Banana "Ice Cream"! With no ice cream maker needed! Woo Hoo! Can't wait to try it :)

Torture

2009-09-14T23:08:00.003-04:00

Why is it that when you are dieting or trying to detox your body, everything looks ~~good~~ freakin' amazzzzzing.

Burgers look juicier.

Cookies seem softer.

Bacon is crispier.

Grilled cheese sandwiches are more buttery.

Mmmmm Grilled cheese. I miss grilled cheese. It's only been twenty-four hours and I am already breaking down. :( boooooo. This gets easier, right?

Watching shows about food is not helping. Anthony Bourdain eating pasta drizzled with olive oil and bottarga in Sardinia. Looks so damn good. Ugh, now he is pulling lobster from the shell. I want lobster. And pasta. And a cupcake.

NO!

Detox, Detox, Detox. Keep repeating it to myself.

Change channel.......

Must. Think. Positive.

Happier Meal

2009-09-14T01:56:00.003-04:00

A while back, a guy I was dating mentioned that he was in the mood for Mickey D's. So for our date that night, I thought I would be cute and make him a "happy meal" - or a slightly more adult version of one.

Instead of McNuggets, I made Chicken Toes, using this recipe from Rachael Ray:

Ingredients:

1 cup cornflakes cereal, any brand
1 cup breadcrumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon allspice
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 eggs, beaten
1 1/2 pounds chicken breast tenders, cut into 2-inch pieces

Preparation:

Turn the oven up to 375°F.
Make the breading: pour the cornflakes into a pie pan or other large, shallow dish. Crush the cereal up with your hands. Mix in bread crumbs, brown sugar, salt, pepper and allspice.
Drizzle the vegetable oil evenly over the breading. Pour the oil out slowly. Toss and turn it to mix the oil all through the bread crumbs and crushed up corn flakes.
Pour the flour into another shallow dish and the beaten eggs into a third one.
Turn the chicken in flour, then in the eggs and then in the special, crunchy breading.
Arrange the chicken toes on a nonstick baking sheet.
Place the chicken toes in the oven and cook until crisp and brown all over, about 15 minutes.
Serve with an array of dipping sauces- honey mustard, barbeque, sweet and sour......

To go alongside the chicken toes, I made fries by cutting up a few russet potatoes into thick matchsticks, drizzling them with oil and lots of salt, and baking at 375 for 30 min or until crispy...

Add Rum and Coke--and maybe a toy ;) hehe-- and you have a grown-up version of the happy meal for date night!!!

The Beast Attacks

2009-09-13T10:16:00.004-04:00

Sometimes the need for chocolate attacks me like a ferocious animal. Biting and clawing until I give in...... A little dramatic? Perhaps...but pretty accurate as well. When I want chocolate, I want it NOW.

So the other day when the chocolate beast attacked, I whipped up this bunch of brownies, but I only ate one before C devoured the rest of the plate. :(

If the beast gets you, and you want to make brownies from scratch, try my favorite recipe:

3/4 cup melted butter
2 eggs
1 1/2 cups sugar
3/4 cup flour
1 tsp vanilla extract
1 cup unsweetened cocoa powder
1 cup chocolate chips
1/2 cup salt

Combine, bake at 350 for about 40 min and cut into squares.......Hide from others if you want more than one! :)

Make Your Own Pinkberry

2009-09-10T15:03:00.006-04:00

First, there was ice cream. Creamy, sweet, melty, comforting- what's not to love? I was hooked from the first lick.

When calories became an issue and I learned that I cannot control myself around a pint of Haagen Dazs, I started eating the chemical air known as Tasti-D. Bad idea. Not nearly as delicous or satisfying, and probably not as healthy as eating real ice cream with ingredients I can actually pronounce.

Recently, I became totally addicted to the tangy, more real yogurty taste of Pinkberry and Red Mango. I may not be able to pronounce all of the ingredients in Pinkberry, but it does have live and active yogurt cultures and is endorsed by the National Yogurt Association, so I feel a little healthier when I eat it.

I saw this recipe in Food Network Magazine's Aug/Sept issue and thought I would share it. Make your own Pinkberry at home! No going to the store or waiting in line! The only caveat is that you need an ice cream maker...And I don't have one! It's time like this that I wish I could register for Christmas or Birthday presents. No fair that brides-to-be get to have all the fun :)

If you do have an ice cream maker, go ahead and give this recipe a try:

Ingredients

2 cups plain whole-milk yogurt

2 cups plain nonfat or reduced-fat Greek yogurt

1/2 cup superfine sugar

3 tablespoons light corn syrup

Fresh fruit or other toppings, for garnish

Directions

Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

Crossing the Line 2009: Le Bal NYC

2009-09-10T13:03:00.002-04:00

If last night's episode of Top Chef has you in a French state of mind. or you are looking for something FREE and different to do in Central Park this weekend, check out Crossing the Line 2009. The Opening Celebration is dance party/picnic on Saturday, Sept 12 from 2-6pm in the East Meadow, on 5th Avenue and 99th Street.

There are FREE tastings that include French cheeses, chocolates, and breads. There are also FREE bento boxes being distributed that have components made by amazing chefs, including Wylie Dufresne and David Chang.

Maybe you can't afford a trip to WD~50 or can't score reservations to Momofuko Ko, but you can head over to the park and sample some of their food for FREE!

Enjoy :)

Restaurant Review: Rickshaw Dumpling Bar, NYC

2009-09-10T00:43:00.003-04:00

Tonight, I ate dinner at Rickshaw Dumpling Bar. I was tired and cranky but had plans to meet S for a quick bite after work.... I recently saw Anita Lo on Top Chef Masters and really liked her. I also know how well-respected she is and expected the dumplings at Rickshaw to rock my world. They didn't :(

This place is very casual and pretty affordable. Kind of like upscale fast food. When you walk into Rickshaw Dumpling Bar, you order food at the counter and pick it up yourself. Like a Chipolte with an Asian flair...OK, bad comparison, but you get the picture.

Rickshaw offers different types of dumplings- pork, chicken, duck, edamame, or shrimp- but you cannot mix and match them (like I wanted to do). You have to order at least six of one kind. We were also told that fried dumplings were not being offered anymore, you could only order steamed.

I chose the shrimp dumplings, which came with a wasabi dipping sauce and a blah side salad. I found that the dumplings were underseasoned, flimsy, and were not heated evenly throughout. I also thought the wasabi sauce was watery. S had the chicken dumplings with thai basil and a peanut dipping sauce. I definitely liked her's better. They had more body and flavor.

S and I also ordered "watermelonades", which I thought were a cool idea. They were not too sweet, different, and refreshing.

For dessert, we got the famous chocolate soup dumplings. These babies were the highlight of the meal for me.

They look like little muchkins, with black sesame seeds rolled onto the outside. Inside is rich, melted decadent chocolate that drips out all over you when you bite into it. Totally worth it to get a little messy. They were voted one of the 10 best chocolate desserts in NYC by NY Magazine.

Maybe I was just exhausted, or Rickshaw was having an off night. I wanted to like this place, I really did, but I was underwhelmed.