Mariya Yufest

Pecan Pie

2012-01-06T13:17:00.002-05:00

As if the holidays weren't indulgent enough...thanks to Martha (and a good friend who put me on to this recipe), I recreated one of my favorite pies for a sweet treat. The changes I made to the recipe can be found below:

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1 pre-made pie crust
5 large organic eggs
1 cup light brown sugar, packed
7 T unsalted organic butter-melted
1/3 c unsulfured molasses
3 T cognac
1/4 t salt
1/3 c semi-sweet chocolate chunks-finely chopped
1 3/4 c chopped pecans and 1/3 c pecan halves
high quality vanilla ice cream
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1. Lightly score the pie crust and par bake it at 375F for 15 minutes-until it just begins to brown. Remove from the oven and turn the heat down to 350F.
2. In a bowl, combine eggs, sugar, butter, molasses, cognac, and salt. Whisk to incorporate.
3. Stir in chopped chocolate and chopped pecans. Pour mixture into the pie shell.
4. Top with pecan halves and bake for approximately 45 minutes, until the pie is set.
5. Allow to cool for 10 minutes, slice, top with ice-cream, and enjoy!
6. Should you be so daring the day after...heat a non-stick skillet over med-high heat. Add 1/4 T butter and allow to melt. Add a pie slice to the pan and quickly sear on cut sides. Top with sliced bananas. Mmm!

Persimmon Sweet Potato Winter Pudding

2011-11-23T11:17:00.005-05:00

Seeing as the leaves have well turned - if not almost disappeared - I've come up with a wintery pudding to make use of some of the season's crop (serves 4):

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1 medium sweet potato
1 T honey
1/4 t nutmeg
1/2 t cinnamon
3/4 cup warm almond milk
1 med persimmon (peeled, tough core removed, and roughly chopped)
1 banana (peeled, and broken up into pieces)
1 medium ripe bartlett pear (peeled, cored, and diced)
1 lime - juiced

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1. Preheat oven to 400F. Wash the sweet potato, poke holes all around it with a fork, and wrap it in foil. Bake until the potato is very fork-tender. Once the potato has cooled, peel it and roughly chop.
2. Combine the honey, nutmeg, cinnamon, and almond milk in a bowl and whisk until the honey has melted. Allow to cool.
3. In a blender, combine the sweet potato, persimmon, banana, pear, and lime juice. While the blender is on, slowly add in honey mixture and blend until a smooth pudding consistency (you may need to add more honey water, depending on the ripeness of your fruit).
4. Serve with your favorite tea cookie.

Food Styling

2011-10-07T12:46:00.017-04:00

Green Beans w/ Fig Vin

Ginger Pears

Huevos Rancheros

Pear Ginger Muffins

Having my [delicious] plate full of various freelance work, I slightly neglected my beloved blog readers. Here are a few recently styled photos, which I worked on for WholeFoods Market Cooking as well as Food52 (fantastic websites for cooks of all facets). More to come!

Thai Snapper

Essence Magazine June 2011 Contributor

2011-05-17T07:22:00.004-04:00

Check out my article and recipe contributions to the June issue of Essence magazine-a three page spread!

Review: James Beard House-Take 3

2011-05-16T19:59:00.000-04:00

For a someone-special's birthday, we decided to treat ourselves to an extraordinary experience at the James Beard House. Each time I've had the opportunity to visit the amazing venue, I've always been enchanted by the soiree. The welcomed master of the evening was executive chef Lawrence Knapp, of The Hurricane Club. A most appropriate theme for a hot summer day-Polynesian Luau!

Tobegin the hors d'oeuvre hour, we helped ourselves to The Hurricane Club's signature cocktails, including: 'In the Shell' (an overly sweet coconut concoction, served in its home of a coconut shell), 'Stormy Ginger" (a refreshing citrus drink made with ginger beer), and "Strong" (appropriately named Knob Creek cocktail, garnished with cucumber and tomato).

As we settled into the hot summer air in the outside patio, the small bites made their way into the crowd. Peking duck tea sandwiches were melt-in-your-mouth tender, served on crispy mini white toast. Chicken parm shumai, served in porcelain spoons, were a colorful delight with a slight sweetness.

Crunchy coconut shrimp were served elegantly on skewers. The Elvis, a unique combo of crispy, thick cut bacon, banana, and spicy peanuts was an incredible marriage of flavors. While my favorite of the evening outshone the rest: a peanut butter and guava jam sandwich with prosciutto and Thai basil. Superb!

As we were called into the grand dining room the fantastic staff showed us to our table, where we continued the culinary adventure. A trio of ceviche (snapper, hamachi sashimi, and toro tartare) were served with a cool Sauvignon Blanc. Fresh and tangy flavors were subtle, allowing the fish to shine. Honey glazed baby back ribs and The Club's signature wings arrived on family style serving platters. The tender meat departed the bone with ease, while the sweet and succulent marinade coated our fingers. San Miguel, a light amber and slightly citrusy beer, complemented the multitude of succeeding helpings.

While anticipating the next course (and as if we weren't already loose enough), we received a watermelon surprise at our table...for more lubrication. A vodka-watermelon cocktail, served family style, was a fun and extremely boozy conversation piece.

Crispy peking pig (paired with a sweet hard cider) was yet another family style presentation of tender and crispy meat. Served with a multitude of sauces and buns, each guest made their customized version of a pork bun (or two.... or three... or...).

The black bean lamb chop and spice crusted shrimp surf and turf arrived plated. While the Hawaiian fried rice and baby bok choy were served for the table. Once more the chef presented us with extremely delicious flavors and textures (paired with a bit overly-sweet Riesling). I reluctantly gave up the bone of my perfectly cooked chop and couldn't get enough of the delicious rice and vibrant greens.

With the consumption of the aforementioned cocktails, wines, beers, and liquors, we were exceptionally at ease and happily cheered for the chef as he made his way into the dining room. He briefly described the desserts we were about to feast on: chocolate kill devil's food cake (an unimpressive and somewhat bland spongy cake), the pina colada upside down cake (a tasty, flavorful, and doughy batter, served with a rich yet refreshing pineapple ice cream), and the king of the evening's desserts...the Samoan! An incredible, lick-your-plate-clean melange of angel food cake, coconut, and caramel. An airy delight to end yet another incredible J.B. experience.

Review: Perry Street

2011-05-10T21:52:00.002-04:00

When the name Jean George is uttered, the palate is automatically aroused while an intrigue and excitement sets in. This was the initial spark when we entered Perry Street-Jean George's 'neighborhood joint' in downtown Manhattan. The low-pitched hostes showed us to our lunch table-an almost comunal attachment to the clients adjacent, with paper placemats yet comfy chairs. The floating and serene waitress took our orders and we were greeted with buttery croissants to start. As we waited for our first course to arrive, we examined the pristine atmosphere, chatty clientele, and well dressed staff.

The arctic char sashimi was presented on a white square, simply garnished with lemon zest, crispy skin, a few paper-thin slices of chilis, and olive oil. The tender slices of fish were garnished with large salt flakes (Maldon perhaps) and had a pleasant texture.

Crispy calamari were our other starter...extremely tender, however, a bit difficult to pierce with a fork, as the batter had hardened significantly-resulting in fried dough pieces all around. The whipped ponzu-sesame sauce was savory and a perfect dipping accompaniment for the croissant as well.

Service was quick and attentive and the semi-communal seating added to our amusement. We couldn't help overhearing a few gentlemen comment on their discontent with portion size, as they ordered more plates after finishing their entrees.

When our main dishes arrived, we understood their concern. Although cooked to perfection and delicious, the two humble slices of grilled hangar were questionable size for an entree. Unfortunately the 'crispy' potatoes were appropriately called due to still being crisply undercooked...not so much to their fried composition.

The slow cooked salmon was the biggest surprise of the lunch. Having experienced this dish at the James Beard House, as well as preparing it in the past, I was looking forward to the melt-in-your-mouth-feel of the delicate preparation. I was presented, however, with a simple baked salmon, overcooked at the edges. The accompanying asparagus and bok choy were fresh, crispy, and delicious, and the herbal chili sauce was flavorful and had a smooth consistency, however lacked the chili mentioned in its title.

Dessert was once more a hit and miss. The warm chocolate cake with vanilla ice cream seemed as if originating from the frozen isle of Trader Joes (which I love...however, I was expecting more). The cassis mousse with a small carrot cake layer and sorbet was a delicious mix of sweet and tangy flavors and greatly succeeded it's partner. Although beautifully presented, the food did not WOW our excited palates.

Were my expectations too high? Is Perry Street a faulty representation to the JGV world? I hold my breath and anticipate a better experience in one of his alternate venues.

Chocolate Chip Cookie Obsession!

2011-04-22T21:22:00.001-04:00

One of my grand fixations-chocolate chip cookies-have been perfected through numerous trials and taste tests (of course). Extra gym excursions are imperative at this lusciously, full-bodied juncture. Makes 20 cookies:

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2 sticks unsalted butter-room temp

1/3 cup + 2 1/2 T brown sugar

1 1/2 T confectioners sugar

1 t salt

2 t orange infused oil

1/2 t vanilla extract

1 orange-zested

2 eggs

2 1/4 cups AP flour

baking soda

2 1/4 cups semi-sweet chocolate chunks (62% cocoa)

1/3 cup toasted almonds-roughly chopped

cooking spray

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1. Preheat oven to 375F.

2. Using the paddle attachment, mix the butter and both sugars until combined.

3. Add salt, orange oil, vanilla extract, zest, and eggs; mix well.

4. Sift the flour and baking soda together and add [in thirds] to the mixing bowl.

5. Take the bowl out of the stand and add the chocolate and almonds, incorporating by hand.

6. Scoop 2 tablespoons of dough for each cookie and shape into rounds. Place cookies on a sprayed baking sheet. Bake for 15-18 minutes, until the cookies begin to brown.
**NOTE: substitute dried fruit (cranberries, currants, strawberries, etc) for the chocolate, should you prefer; alternatively, add the dried fruit to the mix!

Park Slope Food Walking Tour

2011-04-15T20:37:00.000-04:00

Wanting to make the most of a few recent days off, (and since eating at just one restaurant is never enough), I've decided to incorporate self guided walking food tours into the mix. All the extra walking will make up for the extra eating...right? The way this works is: a neighborhood is chosen (within a few streets) and restaurants are hopped in and out of, at random...tasting/drinking/and amusing at each. The most recent stroll was along 5th Avenue in Park Slope, Brooklyn. Luckily, my companion can pack it away like a food disposal, making for a great accomplice for such an event.

The first stop-Chavella's. A tiny Mexican restaurant near Prospect Park, which brings on huge flavor!

The Pescado taco presented perfectly cooked Dorado (mahi), cradled by two tortillas, with crunchy lettuce and fresh salsa; while the crispy Taquitos were filled with gooey Oaxaca cheese and topped with crema and salsa. Perfectly distinct flavors left us craving more, but we had to pace ourselves as the tour had just begun! We chose house made sangria to end the meal, which was super refreshing and slightly sweet. Loaded with fresh oranges, limes, and apples, it left us craving an entire pitcher (each), however we stood strong and continued our adventure.

Bonnie's Grill burgers have been reviewed as some of the best in Brooklyn. Based on these, as well as friends' recommendations, we decided to make the plunge into burger world, splitting the Spiced Black Angus Sirloin Burger (with 'spicy' cole slaw). While we waited for our meat to arrive, we enjoyed a Smutty Nose and a light Pino Grigio. The boasted burger arrived atop a kaiser roll, packed with lettuce, tomato, onions, cheddar cheese, and jalapenos. Unfortunately, we can't all have great days...this was evident today. The first bite of the unseasoned meat did not infuse taste onto the palate. It seemed as though this batch of beef was simply ground and thrown on the grill-no salt, pepper, or spice! Although cooked to a perfect medium-rare, the bland burger and dense, cold bun were the opposite of all the rave reviews. Consistently, the disappointment continued with the 'spicy' cole slaw-nothing more than store bought, mayonaise filled cabbage...once more lacking in seasoning. The name of the slaw (as with the burger) was completely deceiving, having no red pepper flakes/jalapenos/cayenne/or any other spice in the bowl. We paid or tab and were quickly on our way...anticipating the next meal!

Making a stop at Flipster's is always a favorite, for one of the greatest happy hours in Brooklyn-half off drinks! After a few Pinos and drafts, we were ready to stimulate our palate.

As we walked passed Coco Roco, the happy rooster on the front made me feel warm inside (it may have been the Pinos talking...but we'll go with the former). The Peruvian restaurant seemed busy with patrons and the front counter was flooded with take-out orders. We sat at a small table next to the window and were quickly greeted by a server wanting to take our drink orders. We happily gave up the info and munched on crunchy fried corn kernels and plantain chips, to start. Our order of fried sweet plantains, fresh mixed seafood ceviche, and Anticuchos (grilled and seasoned beef heart skewers) arrived just as we were finishing the munchies.

The gigantic plate of sweet plantains was juicy and delicious. The flavorful ceviche carried mussels, shrimp, squid, sweet potato, and corn in a tangy marinade. While the beef hearts were tender and perfectly seasoned, served with grilled potatoes. Alas! A flavorful and extremely delicious meal to complete the savory part of our tour.

With our bellies full, our minds loose, and our feet ready...we ventured off in search of dessert. Stumbling [literally] completely past Sky Ice, we retracted a few steps to ogle at the menu of this charming, new cafe. Homemade ice cream with no preservatives, high fructose corn syrup, or artificial flavors? Sold! After trying the creative options (seaweed, sea salt, green tea, etc), we settled on the homemade brownie with a trio of ice cream. The presentation (in a biodegradable serving dish) was top notch and the ice cream flavors were fresh, clean, and delicious. The distinct essences of each were precise (confirming the use of fresh, REAL ingredients). The brownie, however, left more to crave. With a lack of flavor, perhaps a bit of vanilla, some cocoa nibs, or carob chips would have added to the bland, quarter piece. Although the friendly service and fresh ingredients would persuade us to give it another try. Looking forward to seeing more unique flavors!

In the late evening hours, we rolled ourselves home, feeling happy and more than satiated. An overall walking tour success with more to follow.

Chocolate Pastry Cream Fruit Tarts

2011-03-10T12:10:00.002-05:00

Being a loving best friend, I put together a few chocolate pastry cream tarts for a special occasion! TO decorate, use any fresh berry you can get your hands on and let your creative juices flow! (makes two tarts):
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Dough:
2 cups flour
2 T sugar
1/2 T salt
2 sticks butter-cold and cut into 1/4 inch cubes
1/4 - 1/2 cup cold water
Chocolate Pastry Cream:
12 oz milk
2 oz sugar
3 oz corn starch
3 eggs-beaten
3 oz dark chocolate chips
fresh berries (strawberries, blue berries, raspberries, black berries, etc)

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FOR THE DOUGH:
1. Preheat the oven to 425F and sift the flour, sugar, and salt into the bowl of a stand mixer.
2. Using the paddle attachment, slowly add the butter until small dough balls form and the butter is incorporated.
3. Slowly add the water until a shaggy dough forms. Do not add too much water, just enough to form the dough.
4. Split the dough in half and form two balls (be sure to handle the dough as little as possible). Roll out or press the dough into a 9 inch tart pan. Using a fork, lightly poke the dough all over (to avoid air bubbles).
5. Bake the dough until golden brown, approximately 30 minutes. Allow to cool.
FOR THE PASTRY CREAM:
6. Bring the milk and half of the sugar to a boil.
7. Combine the other half of the sugar with the cornstarch. Add this to the beaten eggs and whisk until smooth.
8. Slowly temper the egg mixture into the milk mixture and cook for 2-4 minutes (while whisking the entire time).
9. Remove from heat and whisk in chocolate chips. Pass the pastry cream through a strainer, cover with plastic wrap, and allow to cool completely.
10. Fill each tart with pastry cream and decorate with fresh berries; refrigerate for at least 2 hours.

NoTakeOut Contributor!

2010-12-05T15:12:00.000-05:00

I'm very excited to be a recipe contributor to NoTakeOut.com! A website focused on healthy, organic, and easy at-home-recipes for everyone. Check out the site for great recipes and food styling done by yours truly =)

Khachapuri

2010-11-11T23:06:00.002-05:00

After some research, I compiled an accessible recipe for the fantastically addicting Georgian cheese-bread specialty. This gooey bread is traditionally made with suluguni cheese, however, my limited access to Georgian grocers allowed me to improvise with readily available cheeses [below is my adaptation from various research and the Gourmet, May 2008 issue]:
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2 1/4 t dry yeast
7 T warm water
1 2/3 cups flour (plus extra for dusting)
3/4 t kosher salt
1/4 t nutmeg
1 t oregano
1 t smoked paprika
2 large eggs
1 T olive oil
1.5 T melted butter
1/4 lb smoked Gouda cheese-shredded
1/4 lb swiss cheese-shredded
1 T heavy cream
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1. Combine the yeast with the with the warm water and add 1 T flour. Let the mixture stand in a warm place until it becomes slightly foamy (10 minutes).
2. Combine the rest of the flour with the salt, nutmeg, oregano, and paprika. Beat 1 egg and add it to the flour mixture.
3. Add the yeast mixture to the flour mixture to form a sticky dough. Using a stand mixer (or your hands), kneed the dough for approximately 5 minutes, until it becomes smooth and elastic (if using your hands, be sure to kneed on a well flowered surface). Form the dough into a ball and lightly dust 1 T flour all over the dough. Brush a bowl with olive oil and transfer the dough to it. Cover the bowl with plastic wrap and allow it to slowly rise in the refrigerator for 24 hours.
4. Preheat the oven to 400 F and bring the dough to room temperature. Punch the dough down.
5. Brush the melted butter onto a sheet pan; turn the dough out onto the buttered sheet pan.
6. Using your fingertips, spread the dough out into a round, ~1/4 in thick and ~14 in wide.
7. Combine the cheeses and place them in the center of the dough round. Gather the dough up and over the cheese and make a knot on top. Using your fingertips, gently press the dough out once more, (pushing the cheese down and out) into a round ~7 in wide.
8. Beat one egg with heavy cream and brush this mixture on top of the bread.
9. Transfer the dough to the oven and bake for 16-18 min, or until the top is golden.
10. Slice an serve warm.

Cool October Luncheon

2010-10-29T15:51:00.001-04:00

A recent catered luncheon left the executives' bellies full and their minds contemplating future delicious goodies. On the menu:

Watercress Salad with a Champagne Vinaigrette

Apple and Goat Cheese Melange with Roasted Almonds

Red Quinoa Salad with Seasonal Veggies and a Lemon Dressing

Multi Grain Baguette with Honey Butter

Truffled Parsnips with Mushrooms and Herbs

Roasted Vegetable Lasagna with Fresh Mozzarella and Basil

Baked Tangy Snapper with Caramelized Onions

Sesame Chicken with Coconut

Mixed Berries with Sweet Ricotta and Shortbread

Catering-Baby Shower

2010-09-07T21:37:00.004-04:00

I recently catered a baby shower with a colorful spread. The menu I presented consisted of: fennel cucumber salad in a lime vinaigrette; black quinoa with summer vegetables; pesto shrimp with a spicy peach salsa and tender guacamole with fresh corn; mini lamb sliders with a spicy mayo; seared sesame chicken with a creamy coconut pan sauce; fresh herb baked sweet and new potatoes with Parmesan; mini orange-infused cheese cakes with orange supremes; and an upside down plum cake with a creative baby-shower topper (made with molds and rolled fondant). Having so much fun with creation of the dishes and the event itself can lead to missing menu items from a photo album! I'll be more diligent next time =)
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Fennel cucumber salad in a lime vinaigrette, with walnuts and cranberries.

Mini lamb sliders.

Quinoa with summer vegetables.

Spicy peach salsa.

Tender guac with fresh summer corn.

Upside down plum cake with baby-shower topper.

Review: Blue Hill at Stone Barns

2010-07-31T13:37:00.024-04:00

Ultimate indulgence, for some, is found in Vegas, Disney World, or various unmentionable arenas. I found mine at Blue Hill, Stone Barnes. The working farm boasts two locations of its infamous, no-menu dining adventure: one in Manhattan and one just north of the city, in Pocantico Hills, NY. Upon arrival, two friendly valets whisk your carriage away (should you happen to arrive via one) and direct you to the fairytale-like castle to meet the host. As you walk through the tall, brick passage you can't help but note the vast farmland surrounding the fortress. With various growing greens, sheep herds, and pastures (where your soon-to-be-dinner grazes), an unusual calm takes over. Am I really just 30 miles away from the city? The overly friendly host, ever so peacefully and extremely breathlessly inquires your name and the time of the reservation. "We're so glad to have you here! Would you like to be seated early? This is no problem at all! I'll take you to your table right away!" And just like that, we were swept away to a cozy booth, set just for us (a calmly, smiley twilight zone-ish atmosphere, but we went with it).

Among the hundreds of people dancing at our feet and panting with anticipation to serve us, was our beaming waitress. She approached us with two menus and began to illustrate the process of the experience to come. Blue Hill has no set menu. Each day boasts a new harvest and intricate creations based on availability of produce. The only choice you must make is the five or eight course menus-hey, if you're going to party, might as well do it right. This was a no brainer for us...bring it on! Six of the courses were to be savory and two sweet, however, this does not account for the multitude of small bites prior to and following the feast.

As the waiters glided across the dining room floor, whisking away the empty plates as soon as the last bite disappeared, providing new silverware with each course, folding napkins, pouring water, tidying the table, and making sure that every detail was perfect, the smile did not leave our faces. Pure indulgence and pampering!

Aside from the impeccable, unpretentious, kind, and attentive service, the food was indescribable (which I shall attempt to describe). With each foretaste, course, and sauce your taste buds squeal with excitement and surprise.

The perfect start to an amazing evening was the fresh garden vegetable display. Impeccably aromatic veggies, skewered onto a wooden vessel, tasted as if picked just minutes before. Baby zucchini with flowers, carrots, broccolini, tomatoes, and cucumbers. Simply tossed in a bit of salt and very mild olive oil-which enhanced the richness of the flavors. Next, fresh baby squash, wrapped with house-made prosciutto and sesame seeds. Each component distinctly separate on the tongue as the combination tied the flavors together. Fresh and extremely tender. Flash fried green beans from the garden were crunchy and perfectly seasoned. House-made charcuterie with a baked crisp bread followed, boasting a gently salty flavor.

As the starters flowed, the anticipation grew with every bite. Mini burgers (with sesame seeds), corn dogs (skewered baby corn, flash fried and seasoned to perfection), peppered melon (three varieties), bone marrow with American caviar (in an incredibly authentic presentation-in the actual bone!)

Each new silverware placing provided clues to what was to follow. An oddly shaped spoon-perhaps we'll be scooping up a sauce? A fillet knife-what type of meat will we be carving? In addition to the above clues, we were presented with various other leads. A freshly polished silver platter supported two gritty, long-stemmed greens, which seemed to be picked that morning. Our waitress explained the origin of Celtuce, as she sliced open the dirty stem and allowed us to take a whiff of the nutty, fresh aroma. She [thankfully] explained that we were not to eat the grimy Chinese lettuce in front of us, and that this was a simple demonstration of what was to follow. As we parted with the sample presentation, our prepared Celtuce made its appearance. Lightly grilled, with equidistant grill marks so perfect, they appeared drawn-on. The green was accompanied by a pine nut sauce and was as crisp and fresh as its demo (minus the dirt).

Our next tip emerged as a platter of coals. We were informed that the farm participates in a program where any organic matter is used as the heating source. As we zeroed in, bones, sticks, and other organic variables were dispersed among the familiar charcoal. The following course was submerged in the coals, overnight, for 24 hours, resulting in an incredibly moist, sweet, and tender onion! The presentation, as immaculate as others, was on two wooden planks, served with a slew of sauces: jicama cream, poached blueberries, olive tapenade, and avocado sauce. Although the star of this course slightly resembled a bit of the female anatomy, it appropriately melted in your mouth with each bite.

As our stomachs began to expand, some freshly baked, piping hot bread made its way over. Presented with a mild organic butter and a trio of salts (tomato, shiitake, and red pepper). Each subsequent course attempted to outdo its predecessor. A gentle white fish, quickly seared, sat atop a slightly sweet tomato coulis. The morning's poached egg with a white bean-vegetable broth, sported pickled yolk shavings atop. The pig parts included stomach, blood sausage, and snout, among others and were supported by a crisp grilled eggplant square.

As the final savory course arrived, we were in shear bliss. The braised beef rib, presented with an eggplant tapenade, was moist and delicious. While we attempted to remove every ounce of meat from the bone with our silverware, our waitress was in the process of reading our minds. She appeared with two rectangular plates, each holding one napkin, a small bowl with chilled water, a lemon wedge, and an aromatic herb. As she sat the new tools in front of our stuffed faces, she calmly offered, "Please feel free to use your hands". We were in shock. How can this place get any better? They require you wear jacket and tie, yet you can eat with your hands!

We paused for a moment to reflect on the fantastic feast as our dessert courses made way. Poached cherries in their own broth were served with house-made mint sorbet. A corn bread cake along with fresh sugared berries and lemon ice cream. And to complete the meal a board with a multitude of sweets: sugared fresh red currants, chocolate covered almonds, fresh picked strawberries, and real honey comb!

Three and a half hours later, comfortably satiated, baring huge grins, we thanked our gracious hosts and parted with this fairytale farm. On our way out we waived good-bye to a flock of sheep, being herded by an overly zealous dog and were still in an excited daze. Were we drugged? Is this place real? There is no doubt that the Blue Hill adventure never ends and we'll be back again and again (funds permitting) for new perceptions of ecstasy.
630 Bedford Road, Pocantico Hills, NY 10591

Review: Chimu Peruvian Steak House

2010-07-09T21:33:00.001-04:00

This Peruvian steak house is conveniently located in Williamsburg/Greenpoint Brooklyn. Having passed its black awning and colorful windows numerous times, we decided to give it a go.

Upon entering the cave like nook, we were instantly greeted by two eager employees, questioning our seating preference. Considering the pleasantly warm environment we'd just escaped (approximately 101F), we chose to stay indoors.

As our eyes adjusted from the blaring sun, we were able to begin appreciating the cozy den. With gently flowing water gardens, dimly lit candles, and low hanging mini lights above each table, the romanticism is undeniable. Small, neatly set tables, a humble bar, and our equally sized waitress were no indication of the portions we were about to ingest.

Our dining experience commenced with a complimentary bowl of popped corn kernels. These tiny, crunchy, addictive, poppers were slightly salted and accompanied by a small bowl of spicy cream sauce. We weren't sure as to the purpose of this accessory, but gladly topped our kernels with the creamy concoction. Later, we'd learn to dab a bit of it atop our entrees as well.

We chose to start with fried sweet plantains-a favorite-and Chimu nailed it. Tender and piping hot, the generous portion arrived in an ordinary, round white plate. No garnish. No fancy layout. Simple and delicious. The moist, luscious bites disappeared within minutes. With the extremely attentive and speedy service, our main dishes were not too far behind. Picande de Mariscos, a diced potato stew with seafood, was cradled in a massive square bowl. Is there a bottom to this thing (I thought to myself while whiffing the flavorful aroma)? Aside from potatoes, the gigantic portion carried shrimp, baby octopus, calamari, soft shell crab, clams, mussels, Peruvian cheese, and veggies. Unlike any 'mixed seafood' entree I've seen. This dish was loaded with seafood! The flavorful broth, with its hints of red peppers, tomatoes, and coconut, was extremely flavorful and made me crave dipping bread (for soaking up the goodies).

My companion's entree of choice was Milanesa de Carne, Peruvian style basil spaghetti with flank steak. The green pasta came out, supporting an extremely generous portion of steak (overall, four friends could have enjoyed splitting our entire meal). With refreshing hints of fresh basil, the pasta lacked flavor (a bit of salt would have helped), however the steak's profile was the opposite. Draped in a sweet and buttery red wine sauce, the endless piece of meat was a success.

We'll be back Chimu, we'll be back. Especially for the famous Papa Rellena (mashed potato stuffed with beef, black olives, and egg), as well as a multitude of other authentic favorites we couldnt cram into our stomachs this time.
482 Union Avenue, Brooklyn, NY 11211

Frozen Chocolaty Banana Slices

2010-07-05T21:50:00.003-04:00

This is by far the easiest and one of the most delicious ice-cream alternatives in the summer (or any season for that matter), makes 4 sliced bananas:
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4 bananas-pealed, sliced on a diagonal into 1/2 inch ovals
12 oz walnuts
12 oz bittersweet chocolate (Scharffen Berger makes a great one)
1 T Grand Marnier
Optional-1 t cinnamon
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1. Lay bananas on a parchment paper lined baking sheet, in one layer; place into the freezer and freeze for one hour.
2. Place walnuts into a blender and grind until fine; transfer into a wide bowl.
3. After the bananas have frozen, using a double boiler, melt the chocolate over medium-low heat, stirring constantly; add Grand Marnier and mix well (add optional cinnamon here).
4. Working in thirds, take the bananas out of the freezer; quickly dip each piece into the chocolate, then into the ground nuts; place dipped bananas back onto the parchment paper and back into the freezer. Wait 15-20 minutes and enjoy!

Zucchini Salad with Brie and a Grand Marnier Sherry Vinegar Reduction

2010-07-01T18:08:00.002-04:00

This salad has great savory/sweet flavors. I really like enjoying it with a hearty, toasted multi grain baguette (topped with a bit of parm). The light dressing really brings out the flavor of the fresh veggies. Ttry topping it with grilled chicken breast for your non-vegetarian friends (serves 2):
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1, 6 oz zucchini
3/4 cups sherry vinegar
2 T Grand Marnier
1 packed cup fresh arugula
1.5 oz red onion-thinly sliced
3 oz brie cheese-cut into 1/2 inch cubes
2 T dried cranberries
2 T toasted walnuts
salt-to taste
freshly ground pepper-to taste
3 T the best olive oil you can get your hands on
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1. Trim the ends of the zucchini and cut it in half; using a mandolin, thinly slice the zucchini halves; stack the zucchini slices on top of each other and thinly cut them lengthwise.
2. Pour vinegar and Grand Marnier into a small sauce pan; reduce, over medium-low heat, until the mixture thickens (and reduces by a bit more than half).
3. Lay arugula into a salad bowl.
4. Top with zucchini, red onion, cheese, cranberries, walnuts, salt, and pepper.
5. Drizzle the sherry vinegar reduction and olive oil over the salad.

Doubly Cheesy Apple Panini

2010-06-29T20:40:00.003-04:00

Since cheese and apples are best friends with my fridge-no matter the season-this triple decker seems to be a quick, recurring, home-alone meal (serves 2, in case you have company):
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3 T fresh goat cheese
1/2 t nutmeg
1/2 t paprika
1/2 t freshly ground black pepper
6 slices multi-grain bread
1 Granny Smith apple-sliced into 1/4 in - 1/2 in wedges
1 shallot-cut in half, pealed, and thinly sliced
5 slices sharp cheddar cheese
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1. Turn on your panini maker (alternatively, grill the sandwiches on the stove top in a grill pan).
2. In a small bowl, mix goat cheese with nutmeg, paprika, and pepper.
3. On a work surface divide the goat cheese, equally, between two slices of bread and spread evenly to the edges.
4. Top each slice with 4 apple wedges; then top apples with a second slice of bread.
5. Top each stack with shallots (divided equally between the two) and 2.5 slices of cheddar.
6. Place the last piece of bread on top of each stack.
7. Place the sandwiches into the panini maker (or on an oiled, pre-heated grill pan) and grill until the cheese has melted and the bread is brown and crispy.

Honey Honeydew Smoothie

2010-06-25T14:53:00.005-04:00

Enjoy this sweet cool smoothie in the extreme heat of the summer! To adjust it for 'adult consumption', add one shot of light rum per person. Chef's note: Like men, some honeydews are sweeter than others; be sure to adjust the amount of honey you're using, depending on the sweetness of your honeydew. If you've happened upon a very sweet and ripe one, cut down on honey (to 1/4 cup), if your honeydew is lacking flavor, add honey gradually, until you reach the sweetness you crave (serves 4):
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4 heaping cups ripe honeydew chunks (~ 1.5 to 2 lbs, ~2 to 3 inches each) plus 4, 1/4 inch wedges for garnish
1 cup Granny Smith apple wedges-skin and core removed (approximately one small apple)
1/2 cup plain yogurt
1/3 cup honey
2 t cinnamon
ice-optional
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1. Combine all ingredients in a blender and blend until smooth (depending on the size of your blender, you may need to work in two batches).
2. Refrigerate for ~30 minutes, garnish with honeydew wedges, and serve. Alternatively, add ice to the blender and blend until all ice is crushed; garnish with honeydew wedges and serve immediately.

Cherry Reduction Spiked Ricotta Crepes

2010-06-21T20:36:00.003-04:00

Crepes are my go-to, quick fill when I'm craving carbs. They can be filled with anything and everything-savory, sweet, your mind is your limit (as one of my favorite instructors used to say). Cherries remind me of going to the summer lake in Russia, when I was very young. This was an annual tradition with family and friends. All the girls used to make cherry earrings-by searching for two cherries which were attached at the stem, and hanging them over our ears! This is a great summer treat-try substituting buckwheat flour for half of the AP flour. Alternatively, use whole wheat flour, in which case you'll need to add a bit more milk (or water) to make the batter the right consistency (makes 8 crepes):
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2 eggs
1 cup low fat milk
1 cup AP flour
1.5 t salt
1 t cinnamon (plus 1.5 t for the filling)
1 t nutmeg (plus 1 t for the filling)
cooking spray
2 cups fresh cherries (~12 oz)
1 cup sherry vinegar
1 T + 2 t sugar
1/2 cup ricotta cheese
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1. In a bowl, whisk eggs and milk.
2. In a separate bowl, mix flour, salt, 1 t cinnamon, and 1 t nutmeg.
3. Add the wet ingredients into the dry and mix well (the batter should be the consistency of eggnog).
4. Heat a small, non-stick pan (~7.5 in) over medium-high heat and spray with cooking spray.
5. Using a ~2 oz ladle, pour batter into pan and swirl it around, so it coats the entire pan; cook ~40 seconds per side (flipping once); remove crepe and repeat with remaining batter.
6. Pit the cherries using a cherry pitter. If you dont have one-no worries! Use a small pastry tip (I used #802-it's written on the tip)-put it on your index finger and press the pointed end into the cherry-the pit will pop right out of the back!
7. Add cherries, vinegar, sugar, 1.5 t cinnamon, and 1 t nutmeg, to a small sauce pan, over medium heat; reduce the vinegar-slowly (you may have to turn the heat down to medium-low or low), until it thickens; remove from heat.
8. Add the cherry mixture to the ricotta, reserving 8 of the cherries for garnish. Fill each crepe with the ricotta mixture and roll the crepes up; top with reserved cherries and enjoy!

Turkey Bacon Wrapped Seared Brussels Sprouts with a Red Wine Reduction

2010-06-20T20:27:00.004-04:00

With all the brussels sprouts critics out there, this one is great for converting the doubters (serves 2):
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6 slices of turkey bacon
3 oz olive oil (divided into 1 oz and 2 oz)
6 Brussels sprouts (stem trimmed and cut in half)
2.5 t honey
1.5 cup green tea (steeped)
1/2 t cayenne pepper
3/4 cup red wine
2/3 cup chicken stock
1.5 T butter
salt-to taste
pepper-to taste
parsley-for garnish
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1. Brown the turkey bacon in 1 oz olive oil until just cooked, but not crispy; remove and reserve.
2. Add brussels sprouts to the pan and cook on low heat; add honey, 2 oz olive oil, 2/3rds of the green tea, cayenne, salt, and pepper; cook until tender (approximately 15 min), adding more green tea as needed.
3. Remove brussels sprouts and reserve.
4. Deglaze the pan with red wine and reduce by half.
5. Add the chicken stock to the pan and reduce by 1/3rd.
6. Turn the pan off and toss in the butter; mix in to melt.
7. Roll two halves of brussels sprouts in each bacon slice; top with pan sauce, garnish with parsley, and serve. If you like your turkey bacon crispy, place the bundles into a preheated, 400F oven for 4-6 minutes.

Simple Whole Wheat Roti

2010-06-02T21:32:00.006-04:00

Over the years, my best friend and I inhaled an exorbitant amount of her mom's delicious roti (an Indian bread, very common in Trinidad, as well as various other parts of the world). Because my cravings for the flaky, soft, wheat bread have never faded, I decided to do a bit of research and make my own twist on this lifetime favorite. Since roti forms an inside pocket (after cooking), it's a great place for stuffing...stuff! Our most popular accompaniment to roti has always been a great cheese. Alternatively, try vanilla yogurt, jam, salsa, and [of course] picking up meat/curries with it (after all, that's the most frequent use of roti in its originating countries)! Although roti is traditionally made on a tawa (a flat iron pan), I've improvised here to accommodate those of us who are not in its possession. Makes 5 roti:
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1 cup and 2 T whole wheat flour (plus extra for rolling out roti)
2.5 t salt
1.5 t paprika
1 t nutmeg
1 t cayenne pepper
1/2 cup lukewarm water
3 T canola oil (plus extra for pan)
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1. In a food processor, mix flour, salt, paprika, nutmeg, and cayenne.
2. Using two tablespoons at a time, add water to the dry mixture, allowing it to be absorbed after each addition; repeat for remaining water. You've now formed a dough, which is only slightly sticky (if your dough is too watery, add a bit more flour; if it's too dry, add a tiny bit more water, being careful not to make the dough too wet).
3. Form the dough into a ball and flour it lightly.
4. Lightly flour a clean working surface and roll the dough out into a large circle, 1/8 inch thick.
5. Using a brush (or your fingers) spread oil onto the rolled out dough.
6. Starting along one side, roll up the dough (so you're left with a tight tube); cut the tube into 5 equal pieces, place them cut side up, and lightly press down on each piece.
7. Roll out each roti piece into ~5.5 inch circles, 1/4 inch thick.
8. Heat a non-stick skillet over high heat and add 2 teaspoons of oil. Once the skillet and oil are very hot (but not steaming), put one roti piece into the pan. Cook each piece ~1 minute per side, flipping ~ 4 times. The roti will bubble a little and begin to turn golden. Right after taking the roti out of the pan, slap it down with your hands (or a spatula), to remove any air from the bubbles. Repeat with the rest of the roti, oiling the pan as needed, so the roti doesn't burn.
9. Serve immediately on its own, with dipping sauces, or the above suggestions.

Cilantro Shrimp with Mango Salsa

2010-05-31T19:48:00.008-04:00

A recent taco inspired lunch provided for a creative alternative to a simple dish. Set the table with bowls of the shrimp and salsa, in addition to sour cream, grated cheese, various lettuce (radicchio/romaine), and lime wedges for a fun, do-it-yourself, shrimp taco meal! (serves 4):

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For the shrimp: 3 lbs jumbo shrimp-shelled and deveined
1.5 T garlic-minced
2 lemons-juiced and zested
2 T olive oil
1.5 T oregano
1 T paprika
2 t cayenne pepper
2 t nutmeg
1.5 T salt
black pepper-to taste
3 T cilantro-roughly chopped
For the salsa: 2 ripe mangos
1 red onion-minced
1.5 jalapenos-minced
1 plum tomato-pealed, seeds and membranes removed
2 limes-juiced and zested
1/2 cup cilantro-minced
1.5 T salt
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1. FOR THE SHRIMP: In a bowl, combine cleaned shrimp, garlic, lemon juice and zest, olive oil, oregano, paprika, cayenne, nutmeg, salt, and pepper; mix well.
2. Lay shrimp out on a parchment lined baking sheet, in one layer (you may need to use two sheet trays to not overlap the shrimp).
3. Heat oven to 400F and cook shrimp for 6-8 minutes, or until cooked through.
4. Transfer shrimp to a serving dish and toss in cilantro.
5. FOR THE SALSA: Peel and dice the mango into small dice.
6. In a bowl, combine mango, onion, jalapenos, tomato, lime juice and zest, cilantro and salt.

Slow Cooked Salmon Fillets with Savory-Sweet Pea Shoot Soy Sauce

2010-05-28T00:11:00.002-04:00

This recipe was inspired by a dinner I had at The James Beard House. I was amazed at the melt-in-your-mouth feel of the salmon and just had to figure out how this texture and look was created. It appears raw, but it's completely cooked! The key is to cook it at a very low temperature for approximately 20 minutes (however, each oven is different). Just make sure it feels a tad more firm to the touch than raw salmon. I thought a salty/sweet sauce would be perfect. It may appear to be a small amount of sauce, but when only lightly sprinkled on, it doesn't overpower and enhances the flavor of the salmon; it's also a great component to the pea shoots (serves 4):
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4, 6 oz salmon fillets-preferably wild
freshly ground black pepper-to taste
2.5 t soy sauce
1.5 t lemon juice
1.5 t brown sugar
1 t honey
1 t toasted sesame seeds
2 t pea shoots-minced
1 cup pea shoots-rough chop into bite size pieces
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1. Turn the oven to 145F.
2. Place salmon fillets onto a foil lined baking sheet and lightly sprinkle with pepper; bake fillets until they are just cooked through, yet still retain their shiny outside and are not flaking apart (approximately 20 minutes; there should be no albumin and the fish should still have a 'raw' appearance...even-though it's cooked!).
3. Mix the soy sauce, lemon juice, brown sugar, honey, sesame seeds, and minced pea shoots in a bowl.
4. Very lightly drizzle the sauce over the fish fillets.
5. Serve the left over sauce with the pea shoots-as a side.

Recent Week's Food Styling

2010-05-07T11:33:00.008-04:00

My recent week's food styling has left me both visually and palatably ecstatic!

Chicken with Peanut Sauce and Quinoa
Extraordinary Hamburgers
Green Rice and Curried Tofu
Lamb Chops with Balsamic Mushrooms
Pasta di Stromboli
Quinoa and Black Beans
Roast Chicken with Shallots
Swiss Chard Fritatta
Tofu Satay

Check out past food styling I've done here. More to come!

The James Beard House-An Incredible Culinary Adventure

2010-05-02T18:35:00.001-04:00

An incredible opportunity landed me at the James Beard House, for a five course palate roller coaster. Chef Jason Franey, of Canlis Restaurant in Seattle Washington, honored the dining room with an array of incredibly fresh, flavorful, and innovative cuisine, while the servers kept the glasses full with amazing course wine pairings.

The James Beard house recognizes outstanding chefs for their achievements in the culinary world and invites them to NY to host an upscale dining evening unlike any other.

As we walked through the open kitchen, where the chef and his crew were neck deep in their creations, a sense of excitement and celebration set in. The tree lined outdoor patio welcomed us, on the mild and sunny evening, with a glass of Grand Cru champagne as the passed hors d'oeuvres made their rounds. A crisp pearl onion housed a shredded, sweet, tender oxtail. The delicate foie gras was topped with an apple gelee and sat atop a baked crust (cleverly tagged Foie Gras Apple Pie). The oysters, brought in fresh from Washington State, slid into our mouths with grace, as the tiny morsels of salty caviar exploded with a gentle pop.

Once all the guests had a short introduction to the evening's forthcoming bounty, we were called to take our seats in the dining room. The beautifully set tables were dimly lit with enough silverware and glasses to run 5 restaurants. The women of each table were served first (a sign of tradition and extra bonus for me), as the first course emerged: ceviched scallop and geoduck. Although the geoduck was rested atop the scallop, it was difficult to differentiate the flavor of the two. The scallop, extremely fresh, with almost a pudding consistency, overpowered any chance the geoduck may have had. The shellfish was accompanied by a savory tarragon sauce, served with a light riesling; a perfect partner for the start of the meal.

The micro-greens with asparagus, nasturtium flower, and fava beans followed, with an aromatic Chaleur Estate Blanc (dry and nutty flavored white from the Columbia Valley vineyard). The greens, simple and elegant, sat atop a bibb lettuce vinaigrette and offered various fresh flavors, all of which were equally distinguishable on the tongue.

As the wine flowed, the dining room roared with laughter and exuded a vibe of ultimate indulgence and relaxation. After discussing each bite, we eagerly awaited the next course: Pacific king salmon.

A flavorful and perfectly seasoned portion of fish resembled the consistency and mouth-feel of sushi-however, fully cooked! It was one of the best cuts of salmon I've experienced-cooked at a low 145F until the achieved perfection. Topped with pea shoots and accompanied by the best Pinot Noir I've tasted (2007 Soter North Valley, from Willamette Valley OR). Can you tell this was a hit?

The innovation of flavor and presentation continued with bone marrow and beef tenderloin wrapped in stinging nettles (a flowering plant which, when touched, resembles the feel of stinging needles and irritates the skin for a few days; when cooked, it has a spinach flavor, rich with vitamins). The grass fed, medium-rare beef cylinders were extremely flavorful and lightly seasoned. The bone marrow was actually no bone at all! A new potato, shaped and baked to resemble the bone, was stuffed with marrow inside-an fanciful presentation. The accompanying Syrah had notes of blackberry and strong tanins, perfect for the cut of meat.

How does such an extravagant, natural, fresh, and mouthwatering evening conclude? A chocolate mille-feuille (bananas and caramel) of course! Transparent chocolate-almond disks separated sweet caramel, nut layered mini cakes, with a banana ice cream and chewy macaroon. The mild 20 year Tawny Port (Oporto PGL), was not overly sweet and concluded the evening with much grace, whether the guests still had any left or not.

The consistent pouring of the night, the abundance of flavors, and the shear indulgence left us giddy. As the chef and his team made their appearance, grand applause filled the room. Daniel Humm (executive chef at Eleven Madison Park and Chef Franey's mentor), had an extremely proud smile from ear to ear, as he embraced Chef Franey and congratulated him on this achievement. A heavenly culinary evening with great company and flavorful twists and turns in every bite!

Seared Scallops with Fried Shiitakes and a Sweet Relish Served with Lemon Basil Oil

2010-04-21T09:51:00.008-04:00

For a certain special chef's recent graduation, I created this appetizer as part of our final assignment. Everyone was extremely pleased with the results! (makes 16):
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2 T olive oil
1.5 cups red onions-brunoise (very small dice~1/8 inch)
1/2 cup yellow peppers-brunoise
1 green chili-minced, seeds and all
3/4 cup raisins
1/4 cup dried currants
1 cup tomato concasse-pealed, seeded, and finely diced
3/4 cup white wine
1/2 bunch chives-sliced very thin
1 cup basil leaves
2 cups canola oil
3 lemons-zested
16 shiitake mushrooms-stems removed, caps wiped with a slightly damp cloth
4 cups A.P. flour
4 beaten eggs
4 cups breadcrumbs
7 cups canola oil-for frying
8 scallops-sliced in half, horizontally
2 T olive oil
salt-to taste
pepper-to taste
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1. FOR THE RELISH: Heat olive oil in a large saute pan and add red onions; sweat until translucent, ~15 minutes.
2. Add orange peppers, chili, raisins, and currants and saute until peppers are soft, ~4-6 minutes.
3. Add tomatoes and saute ~5-7 minutes, until all contents are soft through; season well with salt and pepper.
4. Add white wine and reduce until it's almost gone; taste and adjust seasoning; mix in the chives and reserve.
5. FOR THE LEMON BASIL OIL: In boiling water, blanch the basil and immediately submerge it in an ice bath (bowl with ice and water), to stop the cooking process; remove from water and dry well.
6. Heat 2 cups canola oil and add in lemon zest; cook until the oil is infused, ~6-8 minutes (dont let the lemon zest turn brown).
7. In a blender, blend the infused oil with the blanched basil; season well (you may need to add a bit of sugar, depending on your preference, as well as a few drops of lemon juice from one of the lemons).
8. FOR THE MUSHROOM CAPS: Bread shiitake caps-by dipping in flour, then egg, then breadcrumbs (shaking off any excess).
9. Heat 7 cups canola oil to 380F and fry shiitake caps in batches (until just golden); remove from oil onto a towel lined tray and lightly salt right away; reserve.
10. FOR THE SCALLOPS: season the scallops and saute in olive oil until cooked through, ~1 minute per side.
11. ASSEMBLE: place one fried mushroom cap on a plate, top with scallop, top with relish, top with a bit of lemon-basil oil.
12. Optional: fry some basil leaves (in 350F canola oil, for 15 seconds) and garnish on top of the dish.

Savory Carrot Bread

2010-04-20T20:07:00.004-04:00

This is my adaptation of a bread recipe from a book which is old enough to be my mother! Loosely translated, "The Book of Tasty and Healthy Food" was published in 1955 and glorified by the academy of medicinal sciences of the CCCP! Wonder what Lenin would have thought of my recipe...? The bread comes out exceptionally moist on the inside with a tender crispy crust. It's a vibrant orange/yellow color, which makes for an exciting presentation (makes 1 loaf):
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.4 oz dry yeast
1/2 cup warm water
9 oz A.P. flour-separated by weight into 5 oz and 4 oz
4.5 oz carrots-shredded
2 eggs
1/4 t oregano
2 oz olive oil (plus extra for oiling baking dish)
2 T sugar
1 t salt
1/4 t nutmeg
1/4 t garlic powder
1/8 t cayenne pepper
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1. Dissolve yeast in warm water for ~10 minutes, until it begins to bubble.
2. In a bowl, mix 5 oz flour, carrots, eggs, and oregano; stir in the yeast mixture and mix well.
3. Place a damp cloth over the bowl and allow dough to rise, in a warm part of the kitchen, for ~1 hour (or until doubled in size).
4. Once risen, add 4 oz flour, oil, sugar, salt, nutmeg, garlic powder, and cayenne; mix well.
5. Once more, place a damp cloth over the bowl and allow the dough to rise in a warm part of the kitchen for ~1 hour (or until doubled in size).
6. Brush an 8", round baking dish with olive oil and transfer the dough to it. Bake at 375F for ~30 min, or until bread is cooked through and a toothpick inserted into the middle comes out clean. Alternatively, bake in a different shaped dish for your desired shape.

Review: Lomzynianka

2010-04-17T11:23:00.006-04:00

Lomzynianka (try saying it three times in a row) has made Greenpoint Brooklyn its cozy home. With a typical gaudy Polish decor (fake animal heads, bright ribbons, plastic flowers, and the like), the 10-12 table dining room provides a surprisingly comforting and welcoming atmosphere.

Typically, during regular dinner hours, this place is spilling over with guests, especially due to the early closing hour of 9pm. This time, however, upon entering for a very late Tuesday lunch (3pm), we were faced with only two occupied tables and a fairly relaxed waiter...so relaxed that we helped ourselves to our seating of choice and waited a few moments for him to arrive.

For starters, my dining companion ordered a marinated red cabbage salad, heavily dressed in olive oil, with an appropriate balance of sour vs. sweet. My choice was the shredded red beets, which, on their own were a bit overly sweet, yet when consumed along side the rest of the meal provided a refreshing accompaniment.

As we waited for our main meals to arrive, we couldn't help but fixate on the various NY Times and Yelp reviews, interlaced with cheesy random paintings and religious iconography engulfing the room (to include a photo of the late Polish Pope). This time of day must have been 'family meal' for the staff, as the various cooks (resembling sweet grandmothers) strolled out of the kitchen with bowls of borscht and hearty bread, to get them through the day.

As our main meals emerged, we were faced with a great challenge...attempt to finish the enormous plates or save room for dessert? My friend's tongues in horseradish with mashed potatoes weren't the Miss America of plating, however it's what's on the inside that counts! Tender slices of freshly boiled tongue (most Americans are not very open to this dish, however, you have to try it to believe) were cradling the creamy horseradish sauce, which could have used a bit more kick. Creamy mashed potatoes, in combination with the sauce, were a great side.

My choice was the all-inclusive Polish platter. The extra large plate supported a mount of food! Three pierogies (potato, chicken, and mushroom/cabbage) were not overly fried and seemed to be pan seared, providing for a light texture and flavorful filling. The kielbasa, sweet and salty was grilled to perfection. Stuffed cabbage was extremely tender, yet the meat/rice filling could have used a bit more seasoning. The bigos (sauerkraut with chunks of beef) was incredibly flavored and came with tender, tiny, less-than-bite-size pieces of beef. While the kasha side-an Eastern European staple-was typically done. We feasted only for a short while, before coming to an answer to our initial dilemma of dessert vs. no dessert...I'm sure you've already guessed who won.

A crisp blinchik (crepe) filled with tender farmer cheese, sporting a side of sour cream was presented for dessert. Typically, the filling for this dish is a bit sweeter than Lomzynianka's, satisfying your after-dinner sweet tooth. Although this was probably the better choice, when choosing among various canned fillings of other blinchiki offerings (blueberry, cherry, or strawberry).

If you're in search of a great Polish home-cooked meal, head here...but don't forget your spice rack...you might be on your own in seasoning some of the dishes!
Lomzynianka 646 Manhattan Avenue, Brooklyn, NY 11222

All-In-One Spaghetti & Meatballs

2010-04-16T19:05:00.015-04:00

This discovery came to me while contemplating making a lasagna vs. spaghetti/meatballs. Essentially, lasagna can be thought of as an all-in-one, combo meal...so why not make spaghetti and meatballs too? This recipe incorporates all of the components in one, super-flavorful, yummy ball! (serves 4):
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2 cups bowtie pasta
1/4 cup olive oil
3/4 cup onion-small dice
1 T garlic-minced
1.5 lbs lean ground beef-grass fed
2 eggs
2 T paprika
1 T nutmeg
2 t cayenne pepper
2 T dried oregano
1/2 cup dried currants (or diced dried cranberries or apricots)
1/4 cup pistachios-shelled
1/2 cup shredded cheddar cheese
1.5 cup tomato sauce (homemade or store bought-organic)-divided
2 T salt
1.5 T pepper
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1. In a saucepan, cook pasta according to directions; if you typically like it al dente, cook it ~2 minutes longer this time; remove from heat, drizzle with 1 T olive oil (so it doesn't stick), and reserve.
2. Heat 2 T olive oil in a pan and add onions; cook until translucent.
3. Add garlic and cook for 1 minute longer; remove and reserve.
3. In a large bowl, mix onion/garlic mixture, ground beef, eggs, paprika, nutmeg, cayenne, oregano, currants, pistachios, cheese, half of the tomato sauce, salt, and pepper.
4. Working in batches, dice bowties on a cutting board.
5. Add to the beef mixture and mix well.
6. Roll mixture into 1 to 2 inch balls.
7. On medium, heat 1 T olive oil in a pan and add meat balls to the pan; add the remaining 1/2 cup tomato sauce to the pan and cook for ~10-12 minutes, or until cooked through.

Featured!

2010-04-12T23:42:00.002-04:00

Yep...it's me...featured on the front page of Food52 =) Couldn't have come on a better day...my graduation from culinary school. So excited! Thank you!

Sesame Almond Risotto with Parmesan

2010-04-07T16:31:00.001-04:00

Making risotto is a bit of a consuming venture, as you must stir it throughout the entire cooking process. However, the creamy, cheesy grains are a great accompaniment to fish, poultry, or meats! Make up your own combo by simply substituting a different cheese and herbs. (serves 2:)
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2 T sesame oil
1 small onion-minced
1 cup Arborio rice
2 t salt
pepper-to taste
1/4 cup dry white wine
5-7 cups hot chicken stock
1/2 cup grated Parmesan
1/4 cup sliced almonds
2 T cilantro-minced
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1. Heat oil in a sauce pan and sweat the onion until translucent (on med-low heat).
2. Add rice to the pan and toss to coat; add the salt and pepper and saute, stirring constantly, on low heat for ~2 min.
3. Add wine to the pan and reduce until it's almost gone, stirring constantly.
4. Using a ladle add stock to the pan, one by one; once the rice has absorbed the first ladle, add the next one and continue. You must do this on low heat and stir constantly! The process should take 15-20 minutes. The risotto should be creamy and soft.
5. Add Parmesan and stir to incorporate. Turn the heat off and cover. Allow to sit for 2-4 minutes.
6. Garnish with almonds and cilantro.

Carob vs. Cocoa Powder

2010-04-02T12:43:00.006-04:00

Since my recent post of the devilish chocolate indulgence cookies, a curious follower of my blog posed the following question: "These cookies look delicious! I may try them very soon. Might you know of any good (healthy) carob recipes? I have a vat of carob powder and I don't know what to do with it. Thanks dear!"

This sent me on a short excursion to find the best use for the tub-o-carob the reader has stored away. Carob, like cocoa powder, comes from a tropical pod, which is dried, roasted, and ground into the powder that we're familiar with. However, carob is a slightly healthier alternative when comparing the two. With a higher calcium count (three times as much), no caffeine content, nor fat, carob presents your taste buds with a different experience (1). When contemplating substitution, consider that while unsweetened carob powder is slightly sweeter than its cocoa counterpart (containing twice the carbohydrate content), due to the composition and lack of fat, carob is considerably less flavorful. When making the switch, for every one part of cocoa powder, use 2.5 parts carob by weight (1).

Don't forget that both contain properties thought to reduce artery clogging and cancer risks (1), so go ahead and indulge...I mean get healthy!
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Try sweet carobutter squares (2); freeze and use them at your leisure in various baking projects (makes 12, one ounce squares):
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1 cup butter-room temperature
1/3 cup powdered sugar
1 cup carob powder-sifted

1. Mix butter and sugar together; stir in carob powder. Mix until smooth. Measure out into containers (such as ice trays or individual, one ounce cups) and refrigerate or freeze for later use.
2. Omit the sugar for regular carobutter squares.
3. Use for carob cupcake surprise by: cutting each sweet carobutter square into quarters; filling muffin tins 1/2 way full with batter; dropping a quarter of a carobutter square inside, and placing the rest of the batter on top. Bake as directed.
3. Try carobutter ice-cream swirls by: allowing 1 quart of vanilla ice-cream to sit at room temperature for ~30 minutes. Adding 3-4 sweet carobutter squares and swirling them into the ice-cream with a knife, then refreezing the ice-cream (2).
-------------------
Also, why not try using your carob powder in moist zucchini carob cookies (4-5 dozen cookies) (2):
-------------------
1/2 cup vegetable oil
1/2 cup butter-room temp
1 egg
1 cup carob powder
2 t vanilla extract
1 cup brown sugar
2 cups whole wheat flour
1.5 t baking soda
2 t cinnamon
1 t nutmeg
1/2 t salt
1 cup grated zucchini
1 cup coconut
1 cup chopped pecans

1. In a bowl, mix oil, butter, and egg; beat in carob powder, brown sugar, and vanilla until thick.
2. Stir in flour, soda, spices, and salt; mix well.
3. Add zucchini, coconut, and pecans and mix well.
4. Drop spoonfuls, 2 inches apart, on a lightly greased cookie sheet.
5. Bake at 375F, 8-10 minutes. Allow to cool (2).
-------------------
I would also consider mixing carob powder with powdered sugar and adding it to cream cheese for a delicious carob cheese cake! Will have to do some testing and report back with the yummy findings.
-------------------
(1)Source: Easy Home Cooking Magazine; TLC Cooking, What is Carob? Discovery Communications LLC.
(2)Source: Carob Cookbook; by: Tricia Hamilton;Sunstone Press Publishing.

Chocolate Cookie Madness

2010-04-01T22:19:00.007-04:00

Clearly, this is a chocoholic's heaven. A double dose of chocolate, nestled in a chocolaty shell, with chocolate chunks...who thinks of these things? TasteFood...that's who! A fellow contributor to a food/recipe site (Food52.com), created this indulgent, which I couldn't resist. I altered it just a tad, by adding cocoa nibs, sea salt, and hazelnuts. The results are amazing (makes ~30 cookies):
-------------------
14 oz dark chocolate
1/4 cup + 1 T unsalted butter
1.5 cups sugar
4 large eggs
2 t vanilla extract
1/2 cup AP flour
1.5 t baking powder
1/2 t salt
1/4 cup cocoa nibs
8 oz coarsely chopped dark chocolate
1/3 cup toasted hazelnuts
1/4 cup sea salt
-------------------

1. Melt 14 oz. chocolate and butter in top of double broiler, stirring until smooth.
2. Remove from heat.
3. Beat sugar and eggs in bowl of electric mixer until thick and very pale in color, 4 minutes.
4. Add chocolate and vanilla to eggs and mix well to combine.
5. Sift flour, baking powder, salt, and cocoa nibs together in a small bowl.
6. Stir into chocolate batter.
7. Add chopped chocolate and hazelnuts and stir to combine.
8. Refrigerate batter 30 minutes to allow to thicken. (Do not refrigerate longer, or the batter will begin to harden.)
9. Line baking sheet with parchment paper.
10. Drop heaping tablespoons of batter onto parchment; top each cookie with a sprinkle of sea salt.
11. Bake in pre-heated 350 F oven until tops crack, about 10-12 minutes.
12. Remove from oven and cool completely.

Thank you Lynda Balslev!!

Apple Cinnamon Roasted Pork Shoulder with Sweet Seasonal Vegetables and Fruit

2010-03-31T11:17:00.002-04:00

As promised, a carnivore's holiday dream-sweet and juicy meat, falling off the bone. Served with sweet, flavor-infused seasonal veggies and fruit, which you'll roast in the same pan. Generally, calculate ~40 minutes per pound of meat when cooking at 350F. However, when cooking at a lower temperature, remember to increase the cooking time (serves 4):
-------------------
4.5 lb pork shoulder
2 t olive oil
1 large onion-minced
6 medium carrots-cut into 2 inch lozenges
4 medium sweet potatoes-medium dice
2 Granny Smith apples-each cut into 8 wedges
1 Anjou pear-cut into 8 wedges
1 cinnamon stick
1/4 cup fresh thyme-minced
2 cloves garlic-minced
1/2 cup dried cranberries
1/3 cup Grand Marnier
salt-to taste
pepper-to taste
1/4 cup fresh parsley leaves
-------------------
1. Trim any excess fat from the pork (you may leave as much or as little fat as you'd like; it adds a whole lot of flavor!); score the skin with your knife (by making a criss-cross pattern).
2. On med-high heat, heat oil in a roasting pan; season pork, generously, with salt and pepper and brown on every side; once nicely browned, remove and set aside.
3. Turn the heat down to medium and add onions, carrots, sweet potatoes, apples, pears, and cinnamon stick to the pan and coat in the fat; cook for 2 minutes; add thyme, garlic, and cranberries and season with salt and pepper.
4. Add Grand Marnier to the pan and bring to a boil.
5. Put the pork back into the pan, cover, and place into a 325F oven; cook for approximately 4.5 hours-turning the pork ~2-3 times (uncover for the last 25 minutes of cooking); oven temperatures vary-be sure the meat is extremely tender; the internal temperature should be 160F.
6. Allow the meat to rest 12-14 minutes before cutting. Sprinkle with parsley and serve with the fruit and veggies-which will absorb the flavor of the meat and be extremely aromatic.

Holiday Matzos Cheese Pie

2010-03-29T20:53:00.006-04:00

In an acknowledgment of the current holidays, enjoy a matzos cheese pie. Eliminate the cheese for kosher sake (however, it's super delicious with it)! Don't worry, Easter carnivores, something for you is forthcoming (serves 4):

-------------------
6 matzos squares
3 cups boiling water
2 eggs-separated
1.5 t paprika
1 t salt
1/2 t pepper
1/2 t nutmeg
1/4 t cayenne pepper
1/2 t garlic powder
1 t dried oregano
1 T butter (or cooking spray)
1/2 cup ricotta cheese
1/4 cup shredded Gruyere
1/4 cup shredded Parmesan
Optional: 1/2 cup tomato sauce
Optional: sour cream, apple sauce, honey, cranberry sauce, tomato dipping sauce, spicy salsa or chutney.
-------------------
1. In a large bowl, break up matzos into 2 to 3 inch squares.
2. Pour boiling water over matzos; once soft, strain excess water.
3. In a separate bowl beat egg yolks; add paprika, salt, pepper, nutmeg, cayenne, garlic powder, and oregano.
4. Whip egg whites to very soft peaks.
5. Pour egg yolk mixture over matzos; fold in egg whites (do not over mix).
6. Butter (or spray) a baking dish and place half of the matzos inside.
7. Spread ricotta (and tomato sauce, if using) on top and sprinkle with Gruyere and Parmesan.
8. Please the other half of the matzos on top of the cheese and pat down.
9. Bake in a 375F oven for 12-15 minutes, or until cooked through and the top is golden.
10. Serve warm with optional ingredients.

Six Pizzas, One Night

2010-03-26T11:54:00.008-04:00

With pizza cravings emerging faster than current foreclosures, I decided to test a new dough recipe by Cat Cora. This recipe makes six, ~8 inch pizza pies. Feel free to freeze any extra dough…I didn’t face that problem, as all six pizzas were consumed in one evening…by two of us…don’t judge:

-------------------
1 1/8 t dry yeast
1/4 cup warm water
1/2 cup room temperature water
2 T olive oil
2 cups AP flour
1.5 t salt
1/2 lb eggplant-sliced into 1/8 inch slices
1/4 cup olive oil
oregano-to taste
cayenne pepper-to taste
paprika-to taste
3 T olive oil
1 red onion-thinly sliced
8 oz mushrooms-sliced
2 t sherry vinegar
3 cups fresh spinach-washed
1/2 cup tomato sauce
1/2 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
1/2 cup feta cheese
1/2 cup fresh mozzarella cheese
salt-to taste
pepper-to taste
-------------------
1. Dissolve yeast in warm water for 10-15 minutes (in the warmest part of the kitchen). Add room temperature water and 1 T olive oil and mix. In a bowl, combine flour and salt. Add wet ingredients into the dry and form a dough. Kneed 5-8 minutes, on a floured surface or in a stand mixer. Form the dough into a ball and place in an oiled bowl. Cover with a damp cloth and allow to rise for 1 hour, in the warmest part of the kitchen (until doubled in size) .
2. While the dough is rising, place eggplant slices on a sheet tray and brush liberally with olive oil. Season well with oregano, cayenne, paprika, salt, and pepper. Roast in a 375F oven until tender through (~50 minutes). Remove from oven and reserve.
3. Heat 3 T olive oil in a skillet, on med-low heat. Add onions and season with salt (this will release their moisture). Cook on low heat for 15-20 minutes, until the onions are nicely caramelized and sweet. Remove and reserve.
4. Heat 2 T olive oil in a skillet on med-high heat. Add mushrooms and toss to coat in oil. Continue tossing until golden brown and all the liquid has evaporated. Season with salt and pepper and turn off heat. Add sherry vinegar to the pan and toss once more. Remove from pan and reserve.
5. Remove the dough from the bowl and separate into 6 balls. Roll out each dough ball to ~8-9 inches. Place rolled out dough onto rack-lined sheet pans and brush lightly with with olive oil.
6. This is where you can get creative-mix and match toppings (tomato sauce, roasted eggplant, caramelized onions, sauteed mushrooms, fresh spinach, and cheeses) and bake pizzas 10-12 minutes in a 375F oven.

Sausages are Fun

2010-03-25T12:16:00.025-04:00

One wouldn't think that a simple homemade sausage or hot dog might be an embarkation on a linked journey like no other...that one would think wrong. During a recent stroll down sausage/hot dog lane, I discovered how consuming the tender cylinders really are.

The process, consisting of meticulous levels of measurement, is similar to tempering chocolate (a bit of Godiva with your dog?) After a lengthy butchering session of removing all tendons and silver skin from the meat, eliminating the skin from the fat back, and cutting both into small dice, you might have had your share of carnivorous activity for the evening...but wait, the fun has just begun.

The meat and fat are cured, seasoned, and chilled until almost frozen (a close approximation between 28F-30F). If you are lucky enough to have invested in a Kitchen Aid, you might have the meat grinder attachment-for which you are a fortunate soul. Otherwise, you'll be hand cranking the meat and fat while working on your Popeye arms. Once your workout is complete, depending on your sausage, you're either re-tempering your meat (by adding fat until the temperature reaches 40F) or re-grinding once more, through a finer blade. Once the concoction reaches 45F, you're safe to add non-fat dry milk, any additional seasonings or garnishes (such as dried fruit, nuts, or cheeses), and you're ready for encasing. Did I mention part II of the workout?

The casing devise (cleverly branded here) consists of a cylinder, which houses the ground meat, and a tube, onto which you'll be strapping on your animal intestine (or synthetic) casing. With a swift grind of the handle (which pushes a plate into the cylinder), your meat emerges from the opposite end, filling the casing similar to...a skin-tight glove (many metaphors came to mind while planning my explanation of the process, the aforementioned was my most non-controversial).

Once you've fully stuffed the casing with the meat ("That's what she said," Michael Scott), you must proceed to twist the links to a desired size, making individual, fare-skinned, 4-6 inchers (the entire process lends to a high school teenager’s humor heaven).

You can now breathe a sigh of relief, as you’ve almost reached the fruitful reward you’ve been yearning for. Once you’ve made a taste test (by blanching a pinch of the mix and adjusting the seasoning), you’re ready to boil the sausages to an internal temperature of 145F-165F, depending on the contents. Now simply grill, broil, pan fry, bake, or smoke your labor and invite some friends over for a sausage festival. Indulge…you deserve it!

Quick Fluffy Apple Cinnamon Blinchiki

2010-03-23T17:23:00.003-04:00

Enjoy these culturally inspired, quick, and fluffy pancake alternatives for breakfast or an afternoon snack. Try substituting Green Anjou, Seckel, or Asian pears for the apples and buckwheat flour for the wheat flour (serves 2):
-------------------
1/2 cup whole wheat flour
1/2 cup AP flour
2 T brown sugar
1/4 t baking powder
Pinch-salt
1 t cinnamon
1/2 t nutmeg
1/2 cup + 1 T Granny Smith apples-shredded
1/2 cup milk
1 egg-separated
1/4 t vanilla extract
cooking spray or butter
-------------------
1. Mix flours, sugar, baking powder, salt, cinnamon, and nutmeg.
2. Mix apples, milk, egg yolk, and vanilla.
3. Add wet ingredients to the dry and mix well (batter should be smooth).
4. Beat egg white to medium peaks and gently fold into the batter.
5. Heat skillet and spray with cooking spray (or melt butter) and ladle in the batter; cook 1-2 minutes on each side, until cooked through.
6. Serve warm with sliced apples (sprinkled with lemon juice to prevent oxidation) and organic vanilla yogurt.

Review: Tutt Cafe

2010-03-11T12:28:00.030-05:00

Brooklyn Heights is one of many charming neighborhoods which is pleasant to stroll through on a lightly cool March evening. With its historic, high-sealing-brick row homes, sporadically scattered bars, and quaint cafes, it's a calmly romantic excursion.

Tutt Cafe is nestled on a quiet street between the gorgeous, extravagantly mortgaged apartments. As we walk in we're a bit hesitant due to the initial, Chinese take-out atmosphere (aka non-atmosphere). With a flashy green awning, empty dining room with few tables (half of which were nude, while the others sported a double layer of cloth), random Christmas lights throughout, a soda fridge, and explicitly cheesy menu item photos, our initial reaction was plan B...which, due to its non-existent nature, left us with the opportunity to sit wherever we pleased.

The pleasant waiter/phone attendant/cashier/expediter/host rushed to our table with two menus and asked us if we might be interested in...
any beverages (non-alcoholic, as Tutt Cafe is BYOB). We chose the finest NYC tap water they had to offer, which was delivered in a large pitcher accompanied by lemon and two metallic glasses; a positive sign. As we made our choices, the phone rang non-stop, as the friendly multi-tasking, aforementioned gentleman hurriedly rushed to please everyone. A few more clients entered, all seating themselves and all greeted with the same respect and welcoming nature.

For appetizers we chose the plate of mixed salads (babaghanouj, humus, stuffed grape leaves, lentil & bulgar, and laba salad) as well as spinach and cheese pie. Our initial request of falafel was regretfully rejected, due to the fact that they just sold their last order of the fried savory balls. Nonetheless, we moved on to the Lambajin (middle eastern pitza with lamb) and leg of lamb sandwich.

Our colorful plate of salads was brought out after a much anticipated ~20 minute wait-with a surprise! Two, perfectly cooked, fluffy, fried falafel rounds topped our flavorful and delicate grape leaves (perhaps this contributed to our wait). The most tender, not over fried, appropriately crispy, and exceptionally sized falafel drops were a great start to what was going to be a tasting adventure. The humus and babaghanouj were fittingly flavored, while the laba salad (a middle eastern yogurt, flavored with mint), had a slight sourness and was a great dipping sauce for the puffed pita (which came with the plate). The lentil/bulgar salad was tender and the grains were perfectly cooked, however it's flavor was lacking. The fried onion garnish provided a nice texture alternative, yet did little in adding flavor.

Our next course-the spinach and cheese pie-was served on a wooden peel, escorting a lemon wedge. The puffed, homemade pita was stuffed with tender spinach-cut into bite size pieces, allowing for full enjoyment without the stringy mess which sometimes is encountered when the spinach is too large. The cheese was just melted and when combined with a tiny squeeze of the lemon, provided a fresh flavor to the large pie.

As we filled our bellies, our final courses emerged out of the open kitchen. The liberally served, extremely tender lamb, cradled by a fresh pita, lettuce, and tomato, had mild flavors and virtually no tendons. The generously sized pitza filled the restaurant with a strong aroma of cumin. Topped with ground lamb and tomato, it encompassed an incredible blend of middle eastern spices, while being carried on freshly baked pitza dough-with a golden crust,which once more made a great vessel for the left over laba salad.

As we slowly finished our exorbitant menu, the initial hesitation was completely forgotten. Feeling completely at home in Tutt's extremely warm (literally and figuratively) space our appreciation flowed for the abundance of variety, flavor, and hospitality. As we waited for the check, the distinctively pleasant waiter hurried over with a small plate of basbousa (semolina cake with yogurt and honey) "on the house". Being fabulously surprised, yet intensely full, we thanked our gracious host and had no choice but to immerse ourselves in the sweet. Semolina's particular texture, combined with the strong honey flavor gave this pudgy cake a pleasant mouth feel, however, was a bit dry (perhaps a bit of Arak-the milk of lions-a Middle Eastern distilled alcohol would have done the trick).

The last delight arrived in a little black book...our indulgent, multi-course evening set us back only $30.00...tax and all! An incredible find for a two person feast! Overall a satisfying self-made tasting menu in a great neighborhood and an embracing atmosphere awaits you at Tutt Cafe.
Tutt Cafe-47 Hicks Street-Brooklyn, NY 11201

Dijon Encrusted Mustard Lamb Chops Au Jus with Rutabaga Puree and Braised Mustard Greens

2010-03-10T12:28:00.011-05:00

Serves 4:
---------------------------
Mustard Greens:

1/4 cup olive oil

4 cups onion-julienned

2 cups Granny Smith apples-pealed, cored, sliced into batonettes

3 cloves garlic-minced

2 t Grey Poupon Country Dijon Mustard

8 packed cups mustard greens-trimmed of stems, roughly chopped

2 cups chicken stock

1/4 cup fresh sage leaves-minced

salt-to taste

pepper-to taste

1. Heat olive oil in a large pan.

2. Add onions to the pan, season with salt, and caramelize on low heat, stirring occasionally, until soft and golden-approximately 15 minutes.

3. In the last 5 minutes of caramelizing the onions, add apples to the pan and incorporate.

4. Reserve 1 t of the caramelized onions for garnishing the lamb.

5. Add garlic and Dijon; slightly increase the heat and cook until garlic just begins to turn light brown.

6. Add greens and stir gently; add stock, season, and simmer until the greens are tender (approximately 10 minutes).

7. Adjust seasoning and add sage; cook for 2 more minutes.

8. Remove all contents from the pan; strain on paper towel.

---------------------------

Rutabaga Puree:

1lb rutabaga-pealed and cut into 2 inch pieces

12 cups water

2 cups milk

2 t butter

2 t Grey Poupon Country Dijon Mustard

salt-to taste

pepper-to taste

1. Place cut rutabaga into pot with water, add salt, and bring to a boil; reduce to a simmer and cook until tender.

2. Strain the cooking liquid and use a ricer to mash rutabaga into a bowl.

3. Warm up milk.

4. Add butter, warm milk, Dijon, salt, and pepper to the rutabaga and mix the puree.

---------------------------

Au Jus:

4 oz lamb trimmings

8 garlic cloves-each cut in half

1/4 cup olive oil

2.5 cups dry white wine

2.5 cups chicken stock

1 Bay leaf

6 thyme sprigs

1/2 T dried oregano

salt-to taste

pepper-to taste

2 t Dijon

4.5 t butter

1. Slowly brown lamb trimmings and garlic in olive oil.

2. Once nicely brown, deglaze with wine and reduce to 1/3.

3. Add stock, bay leaf, thyme, oregano, and season; slowly reduce to 2/3.

4. Strain sauce and return to the heat; taste and season.

5. Using an immersion blender, add Dijon and butter until you reach a smooth, coating consistency; serve on top of lamb chops.

---------------------------

Lamb Chops:

4 slices of multi-grain bread-cut into cubes, toasted, and crushed into bread crumbs (~5.5 oz)

1 T thyme leaves-minced

1/2 T dried oregano

1/2 cup Grey Poupon Country Dijon Mustard

3/4 cup brown sugar

3/4 cup olive oil

8, 3 oz lamb chops

salt-to taste

pepper-to taste

½ cup olive oil

1. In a bowl, combine bread crumbs, thyme, oregano, Dijon, sugar, and olive oil.

2. Season the chops well, with salt and pepper, and coat with the Dijon mixture.

3. Heat olive oil in a sauté pan and sear chops until medium rare (approximately 2-3 minutes on each side, depending on the stove).

4. Remove from heat, top Au Jus, and serve with mustard greens and rutabaga puree.

M.J. Dining Trend Setters

2010-02-18T21:31:00.015-05:00

After much collaboration with a friend from culinary school, aligning of passions, and a mutual drive for feeding others, Joanne and I decided to venture into the world of exclusive, private chef-ing.

Our primary goal: to create a special event for exclusively invited guests with an impressive sit-down menu (and a few extras...amuse bouche(s), if you will). After much collaboration, wine, and incoherent scribbles, we narrowed down our first, four course menu and a few surprises for our guests:

Marinated Shrimp Melange
Tiered Roasted Vegetables with Herbed Goat Cheese
Succulent Braised Pork Shank with Slow Cooked Aromatic Mustard Greens and Smooth Rutabaga Puree
Fresh Cream Fruit Tart and Marshmallows Du Jour

The surprises and extras included a fresh cucumber foretaste, spiced toasted nuts, apple and pear chips, and an olive salad with multi grain toast points.

An *incredible* time was enjoyed with our guests! After the mild stress of food shopping, table setting, chair acquisition, and plate counting was lifted, we went forth with our creations. Favorably, we didn't miss a thing in our planning, allowing us to focus solely on actualizing our ideas, without having to make a grocery run at all! Plating, serving, and flavors were notably timed and infused resulting in incredible feedback! Our first successful event, of many more to come. Next time we'll be sure to invite a professional photographer for maximum viewing pleasure.

Mariya's Food Styling

2010-01-26T20:32:00.032-05:00

Check out the food styling I'm working on with NoTakeOut.com. I cook the provided menus and style the dish, after which the photographer does his magic and voila:

Chinese Veg Soup
Crisp Parmigiano Fish

Cod in Mustard
Fancy Lamb Chops & Greens

Fettuccine
French Cafe
French Mac-n-Cheese

French Veg Stew

Fried Flounder with Tomato Bread Pudding

Lamb Chops & Peppers

Mushroom Penne
Mung Bean Noodle Soup

Pork Chops

Provencale Pork
Quinoa with Asparagus
Red Snapper

Seared Duck Breast
Seared Skirt Steak
Shrimp Boil

Shrimp & Sausage Purloo

Spaghetti/Sage
Spring Spaghetti
Star Fruit Chicken

Tagliatelle with Herbs

More to come!

Cannellini Kale Concocktion with Turkey Bacon and Orzo

2010-01-23T20:44:00.013-05:00

This is a healthy and hearty concoction that can be served warm or chilled. Enjoy it with a hearty, toasted, multi-grain baguette or top with Parmesan shavings (serves 2):
-------------------
1/2 oz olive oil
9 slices turkey bacon-cut into 1/2 inch pieces
5 oz pearl onions
1/2 lb kale-trimmed, leaves sliced 1/2 inch (feel free to sub collard greens)
1.5 cloves garlic
8 oz Cannellini white beans-strained and rinsed
3/4 cup orzo
salt-to taste
pepper-to taste
cayenne pepper-to taste
paprika-to taste
-------------------
1. To remove skin from pearl onions, simply blanch and shock them: in a pot, bring water to a boil, add onions to water and boil for 30 seconds; remove onions from boiling water and immediately place into an ice bath (bowl filled with water and ice, to stop the cooking process). Now, simply pop the skins off!

2. Heat olive oil in pan and add turkey bacon. Cook until crispy; remove from pan; reserve.
3. Add pearl onions and kale to the same pan (which should have the bacon juices in it); season well, zest garlic into the pan, and saute until tender.
4. Once tender, stir in beans; mix and turn heat off.
5. In a separate pot, cook orzo according to directions (simply boil water with salt and add orzo); cook until al dente; strain.
6. Add turkey bacon and orzo back to the pot with all of the other ingredients and mix well.

Banana Fig Smoothie

2010-01-11T11:10:00.001-05:00

This is an interesting and delicious combination of sweet fruit, without adding simple sugars (serves 2):
-------------------
2 medium size bananas-pealed (~4.5 ounces each)
6 figs-frozen, cut in half
1 cup skim milk
1 T sour cream
6 medium ice cubes (~3 ounces each)
cinnamon-to taste
-------------------
1. In a blender, blend 1.5 bananas, figs, milk, sour cream, ice cubes, and cinnamon.
2. Once blended, add the other 1/2 of banana and pulse (this allows for small banana pieces to add interesting texture to the smoothie).
3. Serve in a decorative glass (with an optional, funny, gigantic fig as garnish =)

Hardy Tuna Salad

2010-01-10T11:11:00.001-05:00

Hardy salad, packed with protein and a balance of sweet and savory flavors (makes 1.5 lbs):

2, 5 oz cans solid white tuna chunks
15.5 oz can pink beans-rinsed
1/2 medium granny smith apple (~5 oz) - small dice
1/2 medium red onion (~4 oz) - small dice
1/2 medium yellow sweet pepper (~5 oz) - small dice
1/2 medium green sweet pepper (~5 oz) - small dice
1/2 cup & 2 T shredded Parmesan cheese
cayenne-to taste
paprika-to taste
salt-to taste
pepper-to taste
3 T extra virgin olive oil
1 T balsamic vinegar
Optional: apple slices, multi-grain toast

1. In a bowl, combine all ingredients.
2. Mix well.
3. Serve with apple slices or on warm multi-grain toast.

Review: Shachis Arepas

2010-01-09T21:35:00.019-05:00

On yet another blistery evening, we headed out on a new culinary adventure to Shachis Arepas. This cozy, 12 table Latin arepa-ria is located in South Williamsburg, on a somewhat deserted street right off the BQE.

As we scurried inside, bearing a multitude of layers in an unsuccessful attempt to shelter the ever-escaping body heat in the 19F weather, a friendly older gentleman signaled us to choose our seats. While we regained our wits and the feeling in our toes, he gracefully appeared with our menus and an unexpected treat: fried plantain chips accompanied by a tangy chimichurri sauce. The crispy, warm crunch of the sweet chips was a great contrast to the flavorful parsley-filled dipping sauce. We energetically offered our thanks and delighted in the warm cozy atmosphere of our welcoming host. As the tracks in the speakers changed (from Christmas music to Led Zeplin to Aretha Franklin to abstract jazz), we observed the fun yellows, bright blues, and beaming oranges of the wall paint. Although this was dinner and the mood lighting was in full effect, a sense of a bright, homey ambiance filled the air.

As we settled on our menu choices, the attentive host kept our water glasses filled and knew precisely when to return for our orders. We started with a beef empanada and sweet plantains. The crispy empanada (served piping hot) filled with juicy, shredded beef, had a crunchy, fried encasing and an ever-so-creamy inside; simply escorted by a delicious hot sauce (which was abundantly used throughout the rest of the meal).
The perfectly pan fried sweet plantains were not overly sugary and had a great mouth feel while gently gliding through the taste buds.

As for the mains, shredded chicken arepa with cheese and beer braised pork with black beans, sweet plantains, and white rice, were out before we even had a chance to finish the plantains (making for great harmony of sweet and savory flavors when consumed in unison).

The crispy, thick, yet fluffy corn arepa enclosed a mount of shredded dark meat chicken and was topped with Tropicana cheese (which prior to this excursion I believed to solely be a reference for a warm getaway or OJ). The juices of the bird flowed into the warm arepa, making for an even more flavorful delight. The other entree wasn't far behind in flavor. The braised pork, served in its own juices was also extremely tender and the rice, encircled by a few more sweet plantains for good measure, was fluffy and cooked to perfection.
The black beans were standard, yet the entree was incomplete without them. As we cleaned our plates, the attentive owner/waiter was extremely pleasant and cleared our table of the bare dishes as we relished in the toasty feeling inside our stomachs. Success! To top the evening off, the whole meal set us back approximately $25, which is an offer I will take up again and again!
Shachis Arepas-197 Havemeyer Street-Brooklyn NY

The Recipe Tester's Twilight Zone-15 Recipes in 24 Hours

2010-01-05T16:35:00.000-05:00

Being in strong pursuit of culinary consulting work, I was recently offered a recipe testing gig for Essence Magazine. I was ecstatic, to say the least.

After accepting the offer on a snowy Thursday, I was happy to hear that I would see the 10 discussed recipes in my inbox by week's end (this provides for plenty of time for ingredient shopping and timeline creation for the following Wednesday's presentation). Between pre-holiday school exams, uneventful work days, pesky holiday shopping, massive holiday shopping crowds, and the few hours of sleep that slipped in, I was obsessively checking my email. Saturday-nothing, Sunday-nada, Monday morning-zilch. Is this assignment still on? I worriedly questioned while typing in my password yet again.

On Monday evening, with extra high hopes, I logged into my inbox once more, during my brisk sprint to class that evening. YES! An email from the editor! As I swiftly scanned the email, I noticed only six recipes. I breathed a sigh of slight relief. Perhaps the assignment has changed? Now I'll actually be able to finish...right? Not so fast, I said to myself, while reading the title of the email, "Recipe Testing, Part 1". Ahhh...yes...part1, which inherently implies: more parts to come.

While preparing the poultry, spinach, potato, and sauce for my final practical in class, all I could think of was grocery shopping (at least both encompassed food). The instructor thoroughly inspected my dish and was thankfully satisfied with my presentation. As my classmates were heading out for a celebratory libation extravaganza, I sadly declined due to the magnitude of my to-do list. I accelerated to the locker rooms, striped off my chef uniform, and ran out of the building (luckily remembering to robe my street clothes). Thankfully, not too many New Yorkers are interested in pursuing their grocery needs at 9:45pm on a Monday evening, leaving the store only semi-populated for me to ransack through. After my arrival at home and unpacking of the goodies, I began my timeline and mise en place list (after which I keeled over in bed at 1am).

It's Tuesday, 8am, I'm up. While waiting for 'part 2' of the recipes, I began to fulfill my mise en place list for the six I already had. Chopping, slicing, butterflying, etc. As 'part 2' flashed on my screen (containing 5 more recipes, with the exception of yet another one, which was 'on its way'), I instantaneously hit print and, like lightning, was down the stairs and out of the door, onward, to the store! Upon my return and unpacking of more goodies, my kitchen slightly resembled a vomiting grocery store (poor thing needs some Pepto). For the next 8 hours I prepped, pre-cooked, organized, and waited for the last recipe. Once more, after the receipt of the finale (which was actually four recipes in one), I was off to tackle the holiday shoppers and traffic to finalize my purchasing.

What's next you might ask? Well, class of course! I still had class on Tuesday evening. Needless to say, I was unable to concentrate on the poaching, candying, and drying of fruit that night. As the instructor, lethargically explained the various processes and techniques, I fidgeted with my papers and frantically eyeballed the clock. Must get home to cook! After packing up my figs and pineapples, I once again torpedoed into the locker room and was the first one out and on my train home.

At this point, there were a total of 15 recipes, which made me extremely nervous, due to severe time constraint, lack of sleep, and having to look presentable the next day. Although I was determined. Tuesday evening's bed time befell at 3:30am and the presentation day's rooster squawked at 6am (which, I believe, is standard squawking hours at local farms, however, not so much typically at my apartment in Brooklyn). I reserved a cab for 11:10am, to make an early appearance for the 12pm exhibition. While finalizing the last few recipes, my next challenge was packing and transport. Fitting most dishes into ever-so-elegant disposable trays, I was able to condense my baggage into four, medium sized carry-ons (however, having only two hands was a slight setback in the hauling process). With 15 minutes to spare (which involved bringing my kitchen back to its orderly state), 15 recipes were completed in 24 hours.

My timely driver arrived as planned and after climbing over the snow banks with my bags, twice (due to the two hand setback), I was on my way. The traffic complied and, upon arrival, the building's greeter was nice enough to lend his two hands to accommodate my transferring needs. I greeted the incredibly pleasant editor with excitement and was shown to the conference room where I was to display my hard work. As the flavorful aromas filled the room, employees passed by in awe. While setting out and plating the 15 delicacies, I smiled. Did this actually happen? Was I the one to accomplish this assignment? Or was this some sort of odd dream? As delirium was slowly setting in, my growling stomach nudged at the fact that I hadn't eaten in quite some time; but no time for such minuteness now. The presentation was on its way. As the editors and photographers discussed the dishes, plating, and garnishes, my culinary input was requested. How was the preparation process? What worked? What needed tweaking? What can be altered? I felt relieved and satisfied with the notes I had made just a few hours before, while going through the testing process. I was commended on the feedback and noted as having excellent suggestions and input. At the end of the discussion, the staff couldn't wait to dig in. Ahh success! Everything was to their liking. I couldn't help the joy and giddiness that overcame. I did it!

Having only few hours of sleep, very few nutrients, and even less sanity, I walked out of the rendezvous with a huge grin (which I'm sure concerned and/or offended a few fellow train passengers on the way). An incredible sense of accomplishment collided with me (as a divine healing might in a crazy, mid-west, religious seminar). I will never forget this experience and surely look forward for more to come! I love this profession! As for now, it's bed time.

Drop and Give Me 100 Cornets!

2010-01-04T16:29:00.000-05:00

As with any passion, 100% can not be sugar, chocolate, or honey coated. At this point in my culinary studies (ironically enough, since sweets are my ultimate fixation), I've found my calculus, my traffic jam, my tax forms of cooking: the creation of sweets.

While desperately trying to accept the embarkment of the new pastry module, hopes of acceptance and new realizations filled my aura. Perhaps baking is not as dreary as I once thought? Sure the meticulousness, in-the-box, follow-the-rules, Nazi-ness of the precision needed for this field has made me steer clear...but maybe my views will change?

As we plunged into poaching, candying, and baking of various fruit, my weakness for sweets lured me in. Aromatic figs and delicate orange supremes created a heavenly ambiance of indulgence. I cant wait until chocolate day, I thought to myself while scooping up a second helping of grilled mangoes.

However, as we moved further into the module, the sluggish formation thorns my psyche. Do I really need to add one egg at a time? Can I be a bit more creative and throw in a bit of cocoa powder and cayenne for a more interesting combination of flavors? Is it really a sin to garnish with a component of the filling? Please give me a break!

As if the instructor's lethargic character wasn't enough, in addition to the restrictive methods we were instructed to perform homework. Bake a few pies? Rise a bit of dough? Feed some yeast? No problem...however we were summoned to construct parchment paper cornets...15 of them. Granted, this task is fairly simple-cut parchment paper, fold, twist, fold once more, and voila! However, doing this 15 times when I could be doing something much more productive (candying, kneading, or whisking, for instance) didn't lighten my baking mood.

Needless to say, I was less than thrilled for the following class's lesson. More folding, rolling, and piping. Nonetheless, the hard work really paid off. The finale, in this case light pastry cream fruit tarts, were a complete success and a sight to see.

To give in this early is not part of my demeanor, so I will plow ahead in the coming weeks to learn to appreciate the misunderstood. Give me 200 cornets! I can do it!

Waffles!

2010-01-03T23:51:00.047-05:00

Since the recent fulfillment of a long time appetite for a waffle maker, this post will be the first of many to come (as I indulge in various creations).
-------------------

Fluffiest Waffles (makes 8 waffles):

1 1/2 cups AP flour
1/2 cup whole wheat flour
1 1/4 t baking powder
3 T brown sugar
1/4 t salt
1 t cinnamon
2 large eggs-yolks and whites separated
2.5 T plain yogurt
1 T sour cream
1/2 t vanilla extract
1 cup water
1/4 cup and 2 T fresh orange juice
Toppings: organic vanilla yogurt, peach jam, fresh fruit
-------------------
1. Sift flours, baking powder, sugar, salt, and cinnamon.
4. Whisk egg yolks, yogurt, sour cream, vanilla, water, and orange juice in a bowl; add this to the flour mixture.
5. Heat up the waffle maker.
6. Whip egg whites to medium-firm peaks and gently fold into the batter, 1/3 at a time.
7. Pour batter into the waffle maker and cook until golden.
8. Remove and serve with yogurt, jam, or fresh fruit.
-------------------

Chocolate Banana Hazelnut Waffles (serves 2):

1 cup A.P. flour
1 t baking powder
2 T brown sugar
1.5 t nutmeg
1/2 t cinnamon
pinch salt
2 eggs-separated
2 T vanilla yogurt
3/4 cup milk
1 cup dark chocolate-roughly chopped
1 cup hazelnuts-crushed
2 bananas-medium dice
Toppings-yogurt, chocolate ice cream (yes for breakfast!), fresh fruit
-------------------
1. Turn on the waffle maker.
2. In a bowl, combine flour, baking powder, sugar, nutmeg, cinnamon, and salt.
3. In a separate bowl, combine egg yolks, yogurt, milk, chocolate, nuts, and bananas.
4. Whip egg whites to medium peaks.
5. Add wet ingredients into the dry.
6. Very gently fold in 1/3 of the egg whites; then fold in the rest of the egg whites-do not over mix!
7. Pour batter into the waffle maker and cook waffles until lightly brown.
6. Serve with yogurt, ice cream, sorbet, or fruit.
-------------------
Whole Wheat Parmesan Waffles with Paprika (serves 2):

1/2 cup whole wheat flour
1 t baking powder
1 t paprika
1 t chili powder
1 t salt
2 eggs-separated
1/2 cup milk
1/2 cup + 2 T Parmesan cheese-shredded
Toppings-cooked eggs, tart apples, raspberries, sour cream, mild salsa
-------------------
1. Turn on the waffle maker.
2. In a bowl, combine flour, baking powder, paprika, chili powder, and salt.
3. In a separate bowl, combine egg yolks, milk, butter, and cheese.
4. Whip egg whites to medium peaks.
5. Add wet ingredients into the dry.
6. Very gently fold in 1/3 of the egg whites; then fold in the rest of the egg whites-do not over mix!
7. Pour batter into the waffle maker and cook waffles until lightly brown.
8. Serve with poached/sunny-side-up eggs, tart apples, raspberries, sour cream or salsa.
-------------------
Fluffy Cashew Waffles (serves 2):

1 cup A.P. flour
1 t baking powder
2 T brown sugar
1.5 t nutmeg
1/2 t cinnamon
pinch salt
2 eggs-separated
2 T sour cream
3/4 cup milk
2 t Grand Marnier
1 cup cashews-crushed
Toppings-jam, vanilla yogurt, fruit
-------------------
1. Turn on the waffle maker.
2. In a bowl, combine flour, baking powder, sugar, nutmeg, and salt.
3. In a separate bowl, combine egg yolks, sour cream, milk, and Grand Marnier.
4. Whip egg whites to medium peaks.
5. Add wet ingredients into the dry and add the cashews.
6. Very gently fold in 1/3 of the egg whites; then fold in the rest of the egg whites-do not over mix!
7. Pour batter into the waffle maker and cook waffles until lightly brown.
6. Serve with jam, vanilla yogurt, or fruit.

Beef Slice with Sweet Fruit and Potato

2009-12-19T20:56:00.017-05:00

This recipe spawned by accident due to lack of sleep, existing ingredients in my kitchen, and time constraint...surprisingly this restrictive combination makes for an exceptionally moist and delicious beef slice (serves 5):
-------------------
1.5 lbs lean ground beef
2 potatoes-pealed, boiled, and riced (or smashed with a fork)
2 eggs
3/4 cup onion-small dice
3/4 cup tomato-small dice
3/4 cup dried black currants (feel free to use dried apricots-chopped small, raisins, or dried cranberries)
3/4 cup Granny Smith apple-small dice
1/4 cup whole wheat bread crumbs
2 T salt
1.5 T pepper
chili powder-to taste
1/4 lb Havarti cheese (feel free to use substitute-feta, parm, or cheddar)
-------------------
1. With the exception of cheese, combine all ingredients and mix well.
2. Season well.
3. Make a test batch (by cooking a tiny patty in a pan to make sure the beef is seasoned properly). Taste and adjust if needed.
4. Shape the beef into two logs and make an indentation, lengthwise. Place cheese into the indentation and enclose it, reshaping the logs (ending up with the cheese in the middle of the log).
5. Place logs into a baking sheet and bake at 375F for ~35-45 minutes, or until meat is cooked through.
OPTIONAL: Serve over watercress or frisee salad; make half of the mixture into hamburgers and top with cheese.

Review: Is It Possible to Eat at Grimaldi's In 40 Minutes (Wait Time Included)?

2009-12-17T20:06:00.015-05:00

After fighting through downtown Brooklyn traffic, you may have had the unfortunate conquest of finding a line the length of your small intestine, outside of Grimaldi's Pizzeria. As you hang your head and gaze up at the massive Brooklyn Bridge (while salivating for one of the best pizzas in the city), you tell yourself that next time you'll be the first in line, at 11:30am, when they open! The rash pizza breakfast, however, is not necessary.

On a recent, bitterly Siberian weekday night I decided to venture out to the ends of Brooklyn, in hopes of finding no ridiculous line for my [detrimentally too often] pizza craving. Upon arrival, which was accompanied by a suspiciously easily attained, super close parking space, I breathed a sigh of relief to find myself waived in by a friendly server. "Please sit anywhere in the middle section," he suggested, as I found myself in awe of the 4...no, 5 empty tables, in the classically packed eatery.

Having never been able to eat inside this raved about pizza haven (due to the afore mentioned setbacks), I had a good feeling about the simplicity of the restaurant. Red, checkered table cloths lined ~30 or so tables with simple wooden chairs; photos of Frank Sinatra, Marilyn Monroe, and Marlon Brando plastered on every inch of wall space; and an exposed kitchen, spilling with eager, brunette, male servers, ready to make your pizza dreams come true. The simple menu featured: antipasto, calzone, red or white pizza (small/large), toppings, desserts, and beverages. Due to its popularity, Grimaldi's can demand almost any price they deem appropriate for their famous pies-making your outing (comparatively) a semi-high-end, doughy event.

After perusing the menu and various neighboring tables' choices (of red wine, beer, olives, and salad), I went straight for the goods: a large with ham and mushrooms. The monstrosity, which was brought out in approximately 5 minutes, deliciously loomed over my table (on a pizza stand) with imposingly sweet aromas. The famous, coal fired brick oven truly makes this pie-o-heaven. The bubbly, fresh, white mozzarella, puffed up on the edges, ready to burst with flavor. The sauce, composed of lightly and flawlessly seasoned fresh, aromatic tomatoes, is a perfectly sweet balance with the few pieces of fresh baked basil (for which you should set yourself back a buck and order an extra topping of). The toppings, simple and fresh...and last but most important...the crust. Although (per tradition), made with white flour (I prefer whole wheat), this savory dough is the opposite of bland. The seasoning has [I'm sure] been perfected to a science and is impeccably appropriate. At times you might find yourself with black fingers (that is to say that you eat your pizza with fingers and not the provided utensils, which you may or may not quickly abandon after the initial few bites) from the coal burning oven, which ads an incredible sweet-smokey flavor to the dish.

As I savored each bite, the description that remained prominent was freshness. The consumption of fresh aromas, simultaneously with taste makes for an amazingly delicious meal. The flavors of this outing quickly revived my memories of Italy's plethora of culinary flair. The many tiny local cafes, with hand made mozzarella, fresh herbs, and just baked doughs...oh yeah, and where's the leather bag I bought in the middle of that piazza...? All this is not to proclaim Grimaldi's as the one and only, yet to simply to acknowledge the combination of skill and value of fresh ingredients-which breed an extraordinary following and hard-to-resist pizza!

As I dished out the $25 (cash only) for the feast, I was amazed at the timing. While only arriving ~40 minutes earlier, I was waiving goodbye [and freezing once more] by 10:45pm! Unforeseen conclusion: if you are a local, craving a delicious, pizza, at approximately 10:00pm, on a weekday evening, in the middle of winter...YES! A ~40 minute freshness pie awaits you at Grimaldi's!
Grimaldi's-19 Old Fulton Street-Brooklyn, NY

Mispronouncing Words

2009-12-14T11:13:00.001-05:00

Review: Sedap Taste Good Malaysian Cuisine...The Name Is Not Deceiving!

2009-12-09T19:57:00.020-05:00

Ahh, Elmhurst Queens, you never fail as haven for a myriad of internationally infused cultural adventures. Just east of the city and north of the other international capital [Brooklyn], Elmhurst houses a multitude of immigrants who've turned each section of the area into a 'home' of their own. Among the Latin, Polish, and Chinese aggregation, Taste Good restaurant has found a home on 45th Avenue.

Be sure to keep your eyes peeled as you navigate to the tiny sit-down restaurant, as the next door food market almost engulfs the lilliputian sign and entrance. As we entered the curry haven, the aromas from the semi-exposed kitchen on the left overwhelmed our senses and the salivating began on impact. The 90% populous of Asian customers didn't bother looking up from their steaming bowls, chopsticks in hand. A warm feeling overcome, as we thought: this place may be authentic...

The overly accommodating, non English-speaking staff welcomed us with open arms-literally-waving over to the only open table in the house. Byob and no corkage fee...1-0, Elmhurst-Manhattan. Before we could undress (just our coats...it's not that kind of place!), a hot pot of tea was rushed to our table. Mild, with a hint of rose, served in tiny ethnic tea cups, it was a great aperitif to a culinary feast. An intermission from table conversation was definitely warranted to browse the 8 page menu, filled with an incredible variety of appetizers, soups, curries, noodle and rice dishes, meats, and sides. As we diligently studied our options, the staff was more than willing to help...indirectly. Although our two smiling waitresses and one buss girl were not able to understand us [or reply in English], one considerate patron was beckoned over as a translator.

We ordered roti canal (crispy Indian pancake with curry chicken sauce) to satiate ourselves while deciding. The 5" round was accompanied by a small bowl of flavorful, spicy curry with a few pieces of steamed chicken, happily floating about. The pancake, a perfect combination of a crisp outside with a moist and warm inside, was a great vessel for the savory, flavorful curry. As the [assumed] owner was making small talk with us, we finalized our choices and as a thank you [for finally ordering] she brought over a plate of achar salad (mixed pickled vegetables, tossed with ground peanut, sesame seed, and tamarind sauces). Our taste buds were blissfully overwhelmed with a combo of sweet, spicy, savory, and crunchy veggies, for which we profusely thanked our gracious host. Malaysian popiah (paper thin steamed pancake, stuffed with vegetables, rice, and egg) followed as our third appetizer of the evening. The rolled crepe-like log, stuffed, and topped with a pleasantly spicy sauce was a great accompaniment to the Saperavi we brought. The delicate dough melted in our mouths as the tangy spice and sweet rice kernels fused.

For the main course, Curry chicken noodles and Hainanese chicken rice. The curry, presented in a deep bowl, united boiled chicken, tender vegetables, and thick noodles in a moderately spicy coconut curry-which could have taken a bit more spice (perhaps they were being careful due to our alien status). Nevertheless, a tasty finish with the last drops of hot tea. The tender, mildly flavored chicken (notably boiled in a flavorful broth) was served atop vegetable rice, with a soy based dipping sauce.

With the slight exception of a spicier curry, the meal was perfectly seasoned and not overly salty. The overall experience-including staff, presentation, and freshness-were all eminently executed...hence an appropriately simple, unforgettable name. It tastes good!
Taste Good Malaysian Cuisine-8218 45th Avenue-Queens, NY

Review: Emeril's Miami Beach

2009-11-23T11:00:00.016-05:00

In the heart of South Beach, Miami, Emeril Lagasse has made a home for his originally named annex, Emeril's...Miami Beach.

While visiting the sunny state, one of my eager and hungry accomplices decided that this was the place for our extravagant evening out. My initial reaction-another over-hyped chain, offering over-priced fare with an over-abundance of fluff and an understate of quality. Being in an affluently relaxed frame of mind, I gave into the collaborative efforts of my entourage and, while admiring my newly acquired tan, went to get dressed.

Upon arrival, we were greeted by an exceptionally friendly sommelier who [at the time] was doubling as host, and escorted us to our table. We were seated in a simple dining room, which had uncomfortably bare walls, and bland coloring throughout. To get the important things out of the way, a bottle of Pinot Gris for the table please! As I grazed the leather bound menu, my eyes' reflex is to initially inspect the dessert list-an abundant tabulation of banana cream, key lime, and various other pies. The Southern Style Chocolate Chip Pecan Pie with Vanilla Bean Ice Cream, however, was the one which had me at first glance.

As we finalized our choices (being with 2 other women, you can imagine that this only took about... ~forever and a day), we happily placed our order with...no, not him, he's the bread guy...not him either, he pours the wine...no, this guy places the napkin on your lap...him! Our waiter!

After the first toast, and a few bites of an incredibly moist and not overly sweet corn bread, our appetizer made its way to our table...Emeril's Muffalada Salad. I've only experienced the marvel of the aforementioned in sandwich form, in New Orleans, and this low carb alternative was just as amazing. Fresh mixed greens, the perfect ratio of salami, and mozzarella, a light and flavorful red wine vinaigrette and an overabundance of olives and garlic (good thing I wasnt looking for romance that evening). This was just a tease of what awaited, as our entrees werent too far behind. Andouille Crusted Redfish with Roasted Pecan-Grilled Vegetable Relish, Brabant Potatoes and Creole Meunière Sauce, in which the marriage between the gentle, moist redfish and the crunchy, salty andouille (bonded with a savory, smooth sauce) proved to be a match made in heaven. Sweet Potatoes, which melted in our mouths. Miso Glazed Atlantic Salmon with Bamboo Rice, Pickled Ginger-Daikon Salad and Spicy Mustard that was cooked to perfection and dissolved with a gentle touch of your tongue, leaving a salty, tangy sensation. Pan Seared Tanglewood Chicken Breast that, again, was tender in entirety, with a kick of spice and accompanied by bitter, savory greens.

The portions were just right, not overbearing with a complete balance of accompanying vegetables and starches to last throughout the entirety of the protein, leaving us with just enough room for dessert. As we savored our last bites, not wanting the taste-gazms to end, we breathed a sigh of complete indulgence and satisfaction, with the last sip of wine.

After recovering and reentering reality, the focus was geared on dessert. Can our taste buds [once more] be so aroused by Emeril's flavorful creations in a sweet arrangement? The Southern Style Chocolate Chip Pecan Pie with Vanilla Bean Ice Cream did the trick. A warm tart, with the sweetness of brown sugar and crunch of pecans and chocolate chips, was supporting a scoop of rich, vanilla ice cream-a perfect combination of cool and warm. The New Orleans Style Bread Pudding with Brown Butter Bourbon Sauce and Praline Crumbles, however, was the sole under performer of the evening-offering more of a bland muffin appearance [and taste] than a moist bread pudding. The Bourbon sauce was its only savior [and moisturizer].

This small blunder, in comparison with our main feast, did not damper our experience one bit. Well done Emeril, well done! An almost perfect, distinctive meal left our senses overexcited, didn't push our budgets over the top, and sent our taste buds head over heels for Emeril's Miami Beach.
Emeril's Miami Beach-1601 Collins Ave-Miami, FL

Great Grandma's Pancakes-aka, Blinchiki

2009-11-21T18:44:00.007-05:00

When my mother told me about her childhood favorite, my face cringed at the time commitment...however, once I tried these (with some adjustments), I developed a routine around them, as the taste is incredible! These are by far the most light and moist pancakes you'll ever taste. As for the routine: the first time you have to allow the yeast and flour to rise, go for a run, bike ride, or jog. Come back, finish adding the ingredients, do some sit ups, butt lifts, and leg lifts, shower, and the 2nd rising is done! Now you've certainly earned the deliciousness that awaits you-enjoy! (serves 2):
-------------------
2 teaspoons dry yeast
1/2 cup water
1 cup flour
1/4 teaspoon salt
1.5 teaspoons sugar
1 egg-separated
1 tablespoon butter-melted
1/4 cup milk
butter for pan cooking
1 tablespoon apricot jam
syrup, yogurt, fruit, nuts, honey-optional
-------------------
1. Activate the yeast by combining it with water in a bowl; allow to sit in a warm place for about 10 minutes, until bubbly.
2. Add 1/2 cup flour to the yeast and incorporate well-there should be no clumps. Put the bowl in a warm place, cover with a damp towel and allow to rise (for an hour)...go for a run =)
3. After risen, add salt, sugar, egg yolk, and butter and mix well. Add the other 1/2 cup of flour and incorporate-there should be no clumps. Slowly add milk and mix well. Cover the bowl with a damp towel and put in a warm place to rice again (for an hour)...do sit ups and leg lifts =)
4. After risen, beat the egg white to medium peaks and mix into dough.
5. Heat and butter a pan, ladle dough into pan with a spoon (dough will be sticky, but do your best). Cook on each side until brown. Enjoy with apricot jam or any of the other options!

Cranberry with a Kick-Thanksgiving Sauce

2009-11-16T22:34:00.007-05:00

Makes: 1 cup of sauce
-------------------
1 t butter
zest-from one orange
zest-from one lemon
1 t zested ginger
1.5 cups water
1/4 cup brown sugar
1/4 t cayenne pepper
1 T dark rum
1/2 t lemon juice
3 T orange juice
1 cup fresh cranberries (can use frozen, just thaw)
1/4 t apricot jam preserves
1/4 t honey
1 small pinch salt
1/4 t butter
-------------------

1. Lightly butter the pan and toss the orange, lemon, and ginger zest for a few minutes, just until the sugar begins to extract (on low heat).
2. Add water, brown sugar, cayenne pepper, rum, lemon and orange juice, and cranberries; bring to a boil and lower to a simmer.
3. Add jam, honey, and salt and continue to simmer, on low heat, until the sauce reduces to a coating consistency (~20-25 minutes).
4. Turn off the heat and mix in the butter; serve warm.

Stuffed Plum Tomatoes

2009-11-08T22:18:00.022-05:00

Even the non-tomato eaters gobble this one down (serves 4):
-------------------
8 oz ricotta cheese
1/2 cup shredded mozzarella cheese
3/4 cup multi-grain bread crumbs
1/2 t cayenne pepper
2 T parsley-chopped
4 plum tomatoes
1/2 cup grated Parmesan cheese
salt-to taste
pepper-to taste
-------------------
1. In a bowl, mix ricotta and mozzarella cheese, breadcrumbs, cayenne pepper, parsley, salt, and pepper.
2. Cut each tomato in half, length wise, and remove seeds and core (which can be used for tomato salad, sandwich garnish, or tomato sauce).
3. Fill each tomato half with cheese mixture; top with Parmesan cheese.
4. Place stuffed tomatoes onto a baking sheet, sprayed with cooking spray, and bake at 400F until tomatoes are soft and the tops have browned (approximately 15-18 minutes).

Warm Swiss Chard Salad in Brown Butter, with Sauteed Vegetables, Walnuts, and Goat Cheese

2009-11-08T22:18:00.021-05:00

Having extremely enjoyed chard directly from a garden, I decided to make this yummy and healthy green more versatile by basing a salad on it. Although, my garden is non existent, living in NYC, the local veggie market has a great selection of greens. The nuttiness of the brown butter along with the veggies really brings out all the fall flavors; while the walnuts give a nice crunch and tie in with the brown butter. As an addition, cube some multi-grain bread and toast-to make multi-grain croutons, and top the salad. Yum! (serves 2):
-------------------
1 lb Swiss Chard
4 T butter
1 shallot-minced
1.5 cups yellow squash-cut into finger size rectangles
1.5 cups zucchini- cut into finger size rectangles
2 cups eggplant-cut into small dice
1 oz olive oil
1/2 cup walnuts
1/2 cup grape tomatoes-halved
1/2 cup pear-cut into small dice
1/2 cup goat cheese
salt-to taste
pepper-to taste
-------------------
1. Cut the ends off of the bottom of the stems of the chard, and dice them into very small pieces; reserve.
2. Cut the chard into ribbons; reserve.
3. In a pan, heat the butter until it's lightly boiling (on medium heat) and continuously stir until it nicely browns and the aroma is nutty. Remove from heat, transfer to another container, and reserve (if you leave it in the same pot, which is hot, it will burn).
4. In a saute pan, sear the shallot in brown butter, add chard and turn continuously with tongs until it just begins to wilt; season with salt and pepper, remove immediately, and allow to cool.
5. In a saute pan, cook the squash and zucchini, in the brown butter, until soft and light brown; season, remove, and allow to cool.
6. In a saute pan, cook the eggplant in olive oil until soft and light brown; season, remove, and allow to cool.
7. To serve, toss the chard with walnuts and place on a plate; top with squash, zucchini, eggplant, tomatoes, and pear; dot small spoonfuls of goat cheese on top of salad.
8. Enjoy!

Marinated Brussels Sprouts with a Dark Chocolate Cayenne Sauce

2009-11-02T13:26:00.016-05:00

This recipe gives a new image to brussels sprouts. Even the biggest cynics of this much criticized veg were converted! (serves 2):
---------------------
1/4 cup balsamic vinegar
4 T olive oil-divided
1.5 cups brussels sprouts-quartered, with ends trimmed

1 T shallot-minced
1/4 t cayenne pepper
1.5 cups chicken stock
2 t dark chocolate-chopped
salt-to taste
pepper-to taste
---------------------
1. Combine balsamic vinegar with 2 T olive oil and add burssels sprouts; marinate for 10 minutes.
2. Add 2 T olive oil to a hot saute pan and sweat shallots.
3. Add marinated brussels sprouts to pan and saute on high heat for ~3 min.
4. Add cayenne and chicken stock to the halfway point of brussels sprouts.
5. As soon as the liquid comes to a boil, turn the heat down and simmer (covered) until brussels sprouts are just tender (~15 min); remove brussels sprouts.
6. Add the rest of the chicken stock to the pan and reduce the liquid by half; season.
7. Take the pan off the heat and add chocolate, until melted.
8. Serve the chocolate pan sauce over brussels sprouts.

Ouch!

2009-10-27T16:11:00.001-04:00

Throughout the culinary adventures I've stumbled upon thus far, my new, massive acquisition is by far my worst and best friend.

During a recent catering assignment, my kitchen duties included everything from prep and production, to service and plating. Bracing for a 900 guest event, the kitchen was buzzing with energy and anticipation of an interesting night. Having only served a max of 300 in the past, I was very excited for a evening of this magnitude. With the little chef's blister on the inside of my pointer finger, which has [by this time] satisfyingly turned into a callous, I was ready for julienne, small dice, and anything else that was thrown my way...or so I thought!

After successfully chopping mache, parsley, and thyme, assembling goat cheese balls, and plating 300 ladles of vegetables and chicken, I was feeling great about the event. Unfortunately, my shift wasn't over yet.

When all dies down and the waiters are impatiently waiting for the guests to finish dessert and coffee, the kitchen is responsible for preparations for the following day. Aside from julienning mushrooms and marinating fruit, one of my tasks was to cube 80 pounds of chicken breast. Sounds like an easy task? Yeah! I thought so! Luckily, 2 others were also recurited for this extraordinary feat. As we hacked away at the slimy project, all were completely exhausted and watching the clock. "Another breast please", I mumbled, as my hands felt like anvils, attached to my wrists. Toward the end of the evening, my knife's sharpness was beginning to dwindle and the cubing required a lot more force. I kept feeling a sharp pain over my little [or so I thought] callous, but since gloves and chicken goo were covering my anvils, I couldnt see where the pain was coming from. In actuality, the result of this fun little project is noted in the photo above; a huge blister, the size of a dime, over my little pleasant callous...impossible you say? See for yourself. By the way, does anyone have an industrial sander I could borrow?

Tangy Kasha

2009-10-27T11:12:00.007-04:00

Growing up, kasha (aka buckwheat groats) was not only a dietary staple, but also a medicinal remedy. Stomach ache? Runny nose? Severed limb? The delicate, little grains, drenched in butter, were a comforting go to.
Below is an alternative to my childhood staple (serves 4):
---------------------
1/4 cup shallots
2 oz olive oil
1 cup buckwheat groats
2.5 cups water
1 large cucumber-small dice
1 cup fresh tomatoes-small dice
1/2 cup parsley-finely chopped
1/2 cup mint-finely chopped
1/2 cup feta cheese-crumbled
salt-to taste
pepper-to taste
---------------------
Dressing:
1.5 cups olive oil
3/4 cups lemon juice-fresh squeezed
cayenne-to taste
salt-to taste
pepper-to taste
---------------------
1.In a medium sauce pan, on medium heat, sweat shallots in olive oil (~5-7 minutes).
2. Add groats to pot and toss (~30 seconds, until coated).
3. Add water, season, and bring to a boil; turn the heat down and simmer until all water is absorbed and groats are tender (approximately 12 minutes); strain if necessary; allow to cool.
4. In a bowl, combine cooked groats, cucumber, tomatoes, parsley, and mint.
5. Season and top with feta cheese.
Dessing:
1. Whisk all ingredients; toss with above salad.

Chicken Paillards with Marinated Pear, Goat Cheese and Almond Slivers

2009-10-24T13:42:00.017-04:00

It's time to alter the daily chicken blues (serves 6):
---------------------
1/2 cup olive oil-divided
3/4 cup balsamic vinegar
5 medium size pears-sliced thin and cored
1/4 t cayenne pepper
4 boneless/skinless chicken breasts
3 T goat cheese
1/4 cup almond slivers-toasted
1/4 cup parsley-chopped
1/4 cup chives-chopped
salt-to taste
pepper-to taste
---------------------
1. Mix 1/4 cup olive oil and balsamic vinegar and marinate pears in mixture for 10 minutes.
2. Place pears on baking sheet (sprayed with cooking spray).
3. Season pears with salt, pepper, and cayenne and roast in the oven at 400F until soft (approximately 10-12 minutes).
4. Butterfly, pound, and cut chicken breasts in half (attempting to resemble a pear shape).
5. Season chicken breasts and brown on both sides, in 1/4 cup olive oil, until cooked through.
6. Top each chicken breast with one pear slice.
7. Place 1 teaspoon of goat cheese in the center of each pear.
8. Place ~4 almond slivers into the center of the goat cheese.
9. Garnish the plate with parsley and chives.

Andouille Crusted Duck, with Ricotta Stuffed Sweet Pepper, and Spicy Kasha with Sweet Snow Peas

2009-10-20T09:12:00.009-04:00

Quak Quak-no more chicken! Here's a poultry alternative when you're chickened out (serves 8):
---------------------

Duck:

¼ lb Andouille sausage

¼ cup whole wheat bread crumbs

8 skinless duck breasts

2 oz canola oil

1 medium shallot-small dice

6 oz white wine

16 oz chicken stock

salt-to taste

pepper-to taste

1 oz chopped parsley

---------------------

1. Cut Andouille into small dice and cook until brown; mix with breadcrumbs.

2. Season duck breasts and brown on both sides in canola oil; remove and reserve.

3. Add shallot to pan and cook for 30 sec.; deglaze pan with white wine and reduce au sec.

4. Add 8 oz of chicken stock to pan.

5. Toss duck breasts in Andouille mixture and return to pan; top off duck with remainder of Andouille mixture.

6. Bake at 375F until duck is cooked through (approximately 15 min); place on rack.

7. Deglaze pan with white wine.

8. Add remainder of chicken stock and reduce by 1/3^rd on stove top; mont au beurre and serve over duck

9. Top with parsley.

---------------------

Sweet Peppers:

8 small, yellow sweet peppers-tops trimmed and reserved; ribs removed and discarded

2 medium carrots-small dice

1 medium onion-small dice

1 oz olive oil

1 cup whole wheat breadcrumbs

15 oz ricotta cheese

½ cup grated parmesan cheese

1 t zested ginger

8 oz chicken stock

salt-to taste

pepper-to taste

---------------------

1. Cook onions in olive oil, until they turn light brown; add carrots and sweet peppers; when cooked through, season, remove, and reserve.

2. In a bowl, combine breadcrumbs, ricotta cheese, parmesan cheese, and ginger; season.

3. Combine cheese mixture with vegetable mixture and spoon into peppers.

4. Braise peppers in chicken stock, in a large rondeau, until tender when pierced with a fork (approximately 20 min).

---------------------

Kasha:

2 medium shallots-small dice

2 oz olive oil

2 cups Kasha (aka buckwheat grains)

1.5 t zested ginger

4 cups water

1 t crushed red pepper flakes

3 cups snow peas

salt-to taste

pepper-to taste

---------------------

1. In a saucepan, sweat shallot in olive oil; add Kasha and ginger and toss until incorporated.

2. Add water; bring to a boil and turn to a simmer; add red pepper flakes.

3. Cook until Kasha absorbs all of the water (approximately 15 min); season.

4. Blanch snow peas and strain; cut on a diagonal in ¼ in pieces.

5. Combine snow peas with kasha.

Alligator Legs

2009-09-28T21:08:00.012-04:00

While walking through Chinatown, I couldn't resist...the delicious outcome is deserving of 3 photo posts (serves 2):
---------------------
1 1/2 lb alligator legs (from your friendly alligator dealer)
1 cup olive oil
3/4 cups soy sauce
1/2 cup lemon juice
5 parsley stems
4 cups chicken stock
5 thyme sprigs
1/4 cup orange juice
salt-to taste
pepper-to taste
---------------------
1. Marinate alligator legs with olive oil, soy sauce, lemon juice, and parsley for 1.5 hours.

2. Pat dry, season, and brown legs in pan, on high heat.
3. Add chicken stock, thyme, and orange juice; bring to a boil.
4. Turn the heat down and simmer for ~3 hours, or until meat falls off the bone.
Serve with: ginger flavored rice, sticky rice, coconut rice, snow peas, and/or sauteed carrots.

Braised Duck with a Sweet Apple Pan Sauce

2009-09-28T19:12:00.008-04:00

Poultry dinner alternative (serves 2):
---------------------
2 duck leg quarters
olive oil
1 Granny Smith apple-sliced thin
1/4 cup white wine
1 1/2 cups chicken stock
3 sprigs of thyme-leaves only
zest from one orange
zest from 1/2 lemon
1 T butter
salt-to taste
pepper-to taste
---------------------
1. Season duck and brown on both sides in olive oil; remove from pan.
2. Add apples to pan and brown.
3. De-glaze pan with white wine and reduce.
4. Add chicken stock, duck, thyme leaves, lemon and orange zest to pan and place in 375F oven until duck reaches internal temperature of 165F; remove duck from pan.
5. Place pan on stove top and reduce sauce by 1/2; finish with butter and serve over duck; sprinkle with remaining lemon and orange zest.

Things [the infamous] 'they' dont tell you

2009-09-26T08:51:00.000-04:00

So you want to go to culinary school? It's an ever expanding field, with tons of opportunities! Photography, styling, writing, creating-the possibilities are endless! The glamor, fame, and glory! And by the way...

As with any profession, the culinary field has a few quirks: the odd hours and the occasional crazy, screaming boss.

A few of these quirks, however, are not so typical and are not mentioned in your culinary arts school tour...

Exceptionally sore fingers, hands, and wrists-who knew that fingers can be sore? From the chopping, carrying, dismantling, stirring, and various other necessary performances.
Not-so-light knife bag-which is to be lugged around each day...to and from work...to and from class...to and from home.
Knives-which are to be sharpened and honed daily...which otherwise prove to be completely inadequate, inefficient, and otherwise wretched.
$80+ Danskos-without which your back, neck, and feet wouldn't be here today to tell their story.
Last, and unfortunately not least, additional tasting pounds-which are thoroughly enhanced with every dish you make, as everything MUST be tasted.

Lucky for me, food is my absolute adoration, so I'll spend a few extra minutes on the spin bike, to tackle those unruly tasting pounds and schedule a much needed massage for the sore hands...any volunteers?

I Got It!

2009-09-25T19:11:00.000-04:00

My first 'trail' was a success! With a job offer proposed within a week!

Mushroom Crepe Torte

2009-09-24T07:23:00.010-04:00

Cheesy, savory goodness (serves 4):
---------------------
1 egg
1.5 cup milk
1/4 cup water
1 cup whole wheat flour
8 oz mushrooms-sliced
1/4 cup onions-small dice
1/4 lb Gruyere cheese-sliced
1/4 lb fresh Asiago cheese-sliced
1/4 cup Parmesan-shreaded
Cooking spray
Salt-to taste
Pepper-to taste
---------------------
1. Whisk egg, milk, and water.
2. Add flour and salt (to taste) to egg mixture; whisk to smooth, milky consistency (with no clumps; if needed, add more flour or liquid to reach correct consistency).
3. In a sautee pan, sweat onions; add mushrooms and cook to al dente; season well.
4. Spray a small sautee pan with cooking spray; depending on your pan size, ladle crepe batter into pan in 1/4 - 1/2 cup-full increments; tilt the pan in a circular motion so the batter coats the pan evenly. Cook to golden, then flip crepe and cook other side; continue (while spraying the pan before each new crepe).
5. Assemble: in a baking dish, lay down one crepe, top with mushrooms, top with 2 slices of Gruyere, top with 1 slice of Asiago, repeat until all crepes are used.
6. Top last crepe with grated Parmesan.
7. Bake in a 400F oven until top layer and Parmesan are crisp (aprox 6-9 min).

Lamb Lasagna with Eggplant and Spinach

2009-09-22T17:14:00.009-04:00

Not your typical Italian fav, but still mouthwatering (serves 2, with leftovers):
---------------------
6 Lasagna noodles, broken in half
1 oz butter
2 oz olive oil
1 cup chopped onion
3/4 lb ground lamb
1 shallot-small dice
1/2 lb eggplant-pealed, chopped in small dice
7 sprigs thyme-leaves only
1/2 bunch spinach, chopped coarsely
1 egg
8 oz ricotta cheese
1/4 cup parsley leaves, chopped
3 cups Parmesan cheese
1 cup Gruyere cheese
6 oz [good] tomato sauce
salt-to taste
pepper-to taste
---------------------
1. Boil lasagna noodles until al dente; butter and reserve.
2. Sautee onions in olive oil until just golden.
3. Add lamb to onions and sautee until almost done, season; reserve.
4. Sweat shallot in olive oil, add eggplant and thyme, cook until soft, season, add spinach, mix, and turn pan off; reserve.
5. In a bowl, mix ricotta, parsley, Gruyere, and season lightly.
6. Assemble: in a round baking dish, one ladle of tomato sauce, lay down 3 noodles, top with ricotta mixture, top with lamb, top with eggplant mixture, top with Parm; repeat.
7. Top last noodle layer with Ricotta mixture and extra Parm.
8. Bake covered, in a 400F oven, for 10 min; uncover and bake 20 min longer.

A Food Trail?

2009-09-18T08:28:00.007-04:00

So how does one go about getting that delicious culinary job? A trail. My initial reaction of, "I love hiking!" was shut down by a brief explanation of an 'audition'.

Once I landed an interview with my sparkling, new culinary resume, whimsical cover letter, and genuine phone charm, I was looking forward to the experience. After meeting with the serious and all too familiar HR representative (who, with her grimace mug, eyed an empty water bottle standing on the floor next to the chair where I was sitting, in the reception area...but it wasn't mine! It was there when I arrived!The Seinfeld in me almost lost composure), I was escorted to the kitchen, where a very pleasant, young sous chef asked me a few questions and showed me the assignment.

I was to prepare a slew of tasks, from a one page long document, while being secretly observed and timed. Tournet? Blanch? Fabrication? I was amazed at the number of functions we'd just practiced in class the day before! Funny how things work out sometimes. I set myself up in a part of the kitchen and quickly went to work.

Everyone around was working on their daily tasks, preparing for a food service, and knew my position...as just some time ago they were all in my Danskos. Luckily, they were very helpful, pointing me to the spice rack, letting me know an oven is out of order (which remained arctic 20 minutes after I turned it on), and showing me to the walk-in fridge where the butter is stored. As I hacked away at the assignment, I was ecstatic about the experience. I'm in one of the best kitchens in the country, working along side the most prestigious chef and staff, in the highest-end catering facility in NYC...and I actually know what I'm doing!

After all the fancy cuts, finely chopped herbs, peeled and seeded tomatoes, and perfectly balanced vinaigrette [among others], the final step was to plate everything for the chef. My presentation consisted of a bed of blanched asparagus, topped with pan seared chicken breast-finished in the oven with a white wine sauce, carrots-glazed in pomegranate molasses, and parsley potato tournets-crisp outside with a melt-in-your-mouth center.

As the chef inspected my presentation, I was not nervous or jittery. My energy was positive, clear, and surprisingly calm. He asked a few questions (how did I know the chicken was done? what is the ratio of the vinaigrette? did I boil the potatoes ahead of time?) and all of my answers were quick, meaty, and confident-because I did it! "The asparagus is cooked perfectly", he said as he snapped one of the stalks. "The potatoes are great! I didn't have lunch today", as he went back for seconds and thirds. I was gloating inside at the praise and my speed of the concoctions...after all, this was my first performance with no rehearsal.

After thanking everyone for their time, saying my goodbye-s to the kitchen staff, and HR, I walked away with a smile. Even if there's no offer made, I thoroughly enjoyed my first audition and cant wait for more!

Office woman gone mad!

2009-09-15T16:17:00.024-04:00

You've made the right click! My goal has always been rather simple-to feed others...really, REALLY well. The closed, rolled back eyes, pressed lips, tilted head, and that familiar 'mmmm' moan (not that moan-get your mind back into the kitchen) are typically pretty good indications of satisfaction. After experimenting with some of my mom's typical dishes, I saw that chicken can be more than just seared...crepes can be made with wheat flour and stuffed with a multitude of fillings (aside from ground chicken)...and eggs are absolutely NOT limited to sunny side up and have boundless use.
My views didn't always synchronize with my extremely educated family's belief of life success:

marrying a nice Russian lawyer,
being a 'manager',
owning a home, and
bearing heirs-ASAP

This is not to say that I didn't try. After wrangling in my lifeless Business Management degree, like a nice daughter, I got myself a corporate job! In addition to my own office, I had a normal schedule, a regular paycheck, essential health insurance, and a mundane workweek. I continuously scouted the internet [between meetings and during phone calls] for new recipes and ways I could make them my own. I couldn't wait to get home and make a tapas dinner to share with my eager roommate.

'Mariya's cooking tonight', she'd tell her co-workers; they all knew a token feast awaited. I'd have my shopping list ready days in advance; I'd browse the plethora of store circulars [between meetings and during phone calls] to get the best deals; I'd even leave work extra early to avoid the 'after5' grocery-store-herd. Naturally, all this eating couldn't exist without a workout-which I conveniently crammed in before the festivities.

By the time my roommate arrived, the apartment was filled with a blend of aromas-from cheesy sauteed vegetables, toasted pizza-like breads, and stuffed mushrooms, to panko crusted salmon, sauteed shrimp, and luscious fillets. The spread was always a surprise of new variations and ingredients...however one constant remained: a dark, bitter-sweet, very happy, chocolate ending. It typically consisted of melted chocolate being poured on, dipped into, or otherwise consumed with any and everything available in the house (to include: nuts, pretzels, cookies, crackers, fruit, bread, cake, crepes, peanut butter, utensils, etc., etc., etc.). Typically, the next day was reserved for recovery after which the cycle continued...[between meetings and during phone calls].

After the 'office-woman' facade of 3 years, I decided to take some time off, travel, and search for my passion (which was very difficult for my family to grasp-as it was so 'insensible' of their accomplished daughter). Australia, New Zealand, Thailand, Laos, Vietnam, and various countries in Europe were stops of choice-each offering their own amazing spread. I anticipated every next meal and impatiently waited for my body to digest and become hungry once more, so I could experience the overabundance of feed. Upon my return, the 'office-woman' in me decided that the logical thing to do was to get the same type of job...only in a food related environment. Close, but not quite. While managing a high-end catering operation I saw a lot of creative and interesting ideas (while consuming them), but was still not satisfied.

Always loving New York, and not being very satiated with the limited opportunity the city of Baltimore had to offer (where I grew up from the age of 10, after moving from my birthplace of Kiev, Ukraine), I finally got the courage to make the move. Needless to say, when I announced my plans, my rational parents, strict chef/boss, and hungry roommate weren't too thrilled. Nevertheless, I stuck to my decision and went for it.

For a while, in the big [delicious] apple, I played around and did various odd jobs (fashion assistant, office manager, model, movie extra, etc.); all the while maintaining my culinary passion by carousing NY's markets, hosting dinner parties, and even attending the Rachel Ray show!

As my savings account began to resemble the frozen turkey case at the market on Thanksgiving day, and I considered my options for 'what I want to be when I grow up', food was always on the forefront of my mind (and in my mouth). With a hard nudge (err...bulldoze) from a friend, I did my research of various culinary schools and set forth on my culinary arts degree. Can one really make a career out of cooking? Weren't we fighting for women's rights [to get out of the kitchen]? Shouldn't I want a corner office? All valid questions [mom]-but...not so much! I want to cook! At this point I'm ~4 months into culinary studies and:

instead of-marrying a nice Russian lawyer-live with my 1/2 Egyptian boyfriend,
instead of-being a 'manager'-work 3 jobs (event planner, cook, and gym girl),
instead of-owning a home-rent an apartment in Brooklyn, and
...do I even have to say?

But I'm happy!

Salmon with Yogurt Dill Sauce, Roasted Chinese Eggplant and Potatoes

2009-09-09T18:02:00.012-04:00

Dinner again? A tweaked alternative to a restaurant classic (serves 2):
---------------------
2, 8oz salmon fillets
3/4 lb snow peas
2 potatoes-diced into uniform shape of your choice
2 Chinese eggplants-diced into uniform shape of your choice
6 oz Greek style yogurt
1 cucumber-small dice
1/2 cup dill
Olive oil
Italian seasoning-to taste
Salt-to taste
Pepper-to taste
---------------------
1. Season salmon fillets with Italian seasoning, salt, and pepper.
2. Coat pan with olive oil and sear fillets on both sides, until golden; finish salmon in a 400F oven.
3. Blanch snow peas, by tossing them into a pot of boiling, salted water for ~15 seconds; immediately remove and submerge in an ice bath for ~15 seconds (to stop the cooking process).
4. Toss potatoes and eggplant in olive oil and season with Italian seasoning, salt, and pepper; roast both in the same roasting dish on 400F until tender when pierced with a fork.
5. Combine Greek yogurt, cucumber, dill, salt, and pepper.
6. Serve salmon over snow peas and top with yogurt sauce; serve potatoes and eggplant on the side.

Roasted Platter

2009-08-30T21:55:00.005-04:00

(serves 8):
---------------------
2 lbs fingerling potatoes
4 large sweet potatoes
1 head of garlic
rack of lamb (8 chops)
1/2 cup bread crumbs
2 T parsley, chopped
1 whole chicken
1.5 cups chicken stock
8 oz mirepoix
2 lemons; sliced
2 apples; sliced
1 oz butter
olive oil-for coating
zest from 1 orange
salt-to taste
pepper-to taste
3 rosemary sprigs
fresh sage-chopped
---------------------
1. Cut fingerling potatoes in half and toss in olive oil, rosemary, salt, and pepper; roast in oven at 400F for 35-40 minutes, or until tender when pierced with a fork.
2. Cut sweet potatoes into medium dice and toss with olive oil, orange zest, sage, salt, and pepper; roast in oven at 400F for 30 minutes, or until tender when pierced with a fork.
3. Cut off the top of the garlic head; coat garlic in olive oil and bake in oven for 45min-1hr, or until soft to the touch.
4. Season lamb chops and sear in a pan ~3 minutes on each side, or until golden; mix bread crumbs, olive oil, and parsley; coat chops in bread crumb mixture and roast in oven at 375F until the inside temperature reaches 125F; allow to rest.
5. Season chicken well and rub with butter; stuff chicken with lemons and apples; coat mirepoix in olive oil and place on bottom of pan; place chicken on top; add chicken stock; roast at 400F for 15 min (until brown); baste and turn oven down to 375F; roast until internal temperature reaches 165F; allow to rest.

Protein Tapas

2009-08-27T08:03:00.004-04:00

Once you have all of your mise en place (which can be done a day ahead and refrigerated), all you have to do is assembly! (serves 4):
---------------------

2 breasts chicken-grilled or pan seared; sliced thin
2, 8 oz pieces Salmon-grilled or pan seared
10-15 large shrimp-grilled or pan seared
2, 8 oz cuts steak-grilled or pan seared
1 lb Asparagus-grilled or blanched
2 tomatoes-sliced into wedges
2 Granny Smith apples- sliced into wedges
Cheddar cheese-for topping
Cilantro and parsley-for topping
~10 slices whole grain bread
Olive oil (garlic, basil, or rosemary oil can be substituted)

---------------------
1. Cut crust off bread and slice bread into 3x3 in squares; brush with olive oil (garlic, basil, or rosemary oil can be substituted); toast bread.
2. Cut all proteins into 2x2 in squares.
3. Assemble salmon: place one salmon square on top of toast, top with flavored oil.
4. Assemble salmon 2: place one salmon square on top of tomato wedge, top with cilantro and arranged asparagus.
5. Assemble chicken: place one chicken square on top of each apple wedge; top with thinly sliced cheese strips and parsley.
6. Assemble chicken 2: place one chicken square on top of each tomato wedge; top with thinly sliced cheese squares and cilantro.
7. Assemble steak: place one steak square on top of each bread slice; top with cilantro, flavored oil, and asparagus.
8. Assemble steak 2: place one steak square on top of each bread slice; top with thinly sliced tomato and parsley.
9. Assemble shrimp: place one shrimp on top of each tomato wedge; top with cilantro.

A New Way To Eat Oatmeal

2009-08-23T11:34:00.011-04:00

Tired of the same old oat meal? Try black currant oatmeal pancakes with organic yogurt and walnuts (serves 2):
---------------------
2 eggs
1 cup milk
2 cups oatmeal-quick oats
1/2 cup dried black currants
2 t brown sugar
1 t vanilla extract
butter or cooking spray for pan
1/2 cup organic vanilla yogurt
1/2 cup walnuts-toasted
---------------------
1. In a bowl, mix the eggs and milk.
2. Add oatmeal, currants, brown sugar, and vanilla into the bowl.
3. Heat and butter a pan (or spray with cooking spray). Ladle batter into the pan and cook pancakes until just brown on each side (about 2 min).
4. Top pancakes with yogurt and walnuts.

Alternatively, try plain oatmeal cakes (serves 2):
---------------------
2 eggs
1 cup milk
2 cups oatmeal
3 t brown sugar
1 t vanilla extract
2 t lemon juice
butter for cooking (or cooking spray)
optional: chocolate chips, bananas, raisins, strawberries, whipped cream, jam
---------------------
1. In a bowl mix the eggs and milk.
2. Add in oatmeal, brown sugar, vanilla extract, and
lemon juice.
3. Add optional ingredients.
4. Heat butter in pan (or spray pan with cooking spray) and brown cakes on each side (approximately 1-2 minutes on each side).
5. Serve warm optional items.