Mariya's Food Styling

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:

Braised Chicken

Breakfast for Dinner

Broiled Salmon

Cheese Polenta

Chinese Veg Soup
Crisp Parmigiano Fish

Cannellini Kale Concocktion with Turkey Bacon and Orzo

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!

Banana Fig Smoothie

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

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

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

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!

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!

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

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)?

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

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

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

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

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

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

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

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

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!

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

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.