Simple Whole Wheat Roti

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).

Cilantro Shrimp with Mango Salsa

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

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

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

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

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

Savory Carrot Bread

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.

Review: Lomzynianka

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

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!

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

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

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).
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Also, why not try using your carob powder in moist zucchini carob cookies (4-5 dozen cookies) (2):
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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). 
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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.
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(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

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):
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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
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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

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):
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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
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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

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):

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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.
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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

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:

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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
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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

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

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):
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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
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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

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...

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

Serves 4:
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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.