eat and greet

the new easy button

2011-06-09T14:45:00.003-04:00

Photo courtesy of Insatiable Critic

Dining in New York City is tough.

Now, hear me out. In any big metropolitan area, it’s hard to argue with the fact that hype can often get in the way of truly enjoying a restaurant. High expectations or any at all, almost always lead to disappointment. It’s why I’ve trained myself to expect the worst in high stress situations to lessen the blow of defeat. Like wondering if he’ll call (he won’t) or will I land that dream job interview (keep dreaming) or can I handle XYZ (the answer, quite simply, is no). I’ve come to realize that I seek some sort of masochistic-type solace in moments of panic. Problematic? Yes. Exhausting? Understatement. But if anything, this uncanny (read: deranged) defense mechanism has allowed me to be truly appreciative of the beauty of life's unexpected miracles.

In short, expect nothing. And be happily surprised on a daily basis. You heard it here first.

New York City boasts an intimidating number of dining destinations. So intimidating, in fact, it becomes a chore to even wrap your head around the enormity of its seemingly infinite and legendary restaurant scene. This is a first world problem in all its gluttonous glory.

But in a city of over 18 million people, when a new hot spot gains serious notoriety, it can feel like all 18 million are jonesing for a chance to experience it at the same time. This makes getting in on the action a near impossible feat.

There’s also this: I’m not a fan of crowds. I think it’s why I don’t bode particularly well in large groups, either—something about the fear of getting lost in the shuffle. No, I’m not insecure. Why do you ask?

This notion of neglect can rear its gnarly head in the food world, too. All the hype and hysteria and tweets and tout can swallow a restaurant whole and spit it right back out for everyone on the corner of 6th and Carmine to see. The focus turns to the scene and the stereotypically flashy clientele while the food, devastatingly, gets moved to the proverbial back-burner. Because who cares about a pressed ficelle with a gorgeous schmear of fresh uni and powerfully piquant Korean mustard when the distracted diners prefer shrimp cocktail and a never-ending glass of Pinot Grigio. And could I get some ice on the side?

The first time I noticed the unassuming Vietnamese restaurant, Co Ba, was one day during lunch when I was hurriedly walking by on 9th Avenue in lower Chelsea, only to stop abruptly in my tracks at the sight of a Banh Mi (Vietnamese baguette sandwich). While the Banh Mi could easily be considered another one of New York City’s crazed trends du jour, it was one that I hadn’t yet indulged in. But it was, however, one that I’d admittedly been dying to try.

The narrow and dimly lit space is modestly decorated with calming jade walls, small dark mahogany tables and a pseudo art installation made up of Vietnamese straw conical hats. A sweet and smiling waiter happily handed me a menu to peruse when I noticed an old Lisa Loeb album, reminiscent of my childhood, was playing. For reasons unbeknownst to me, I immediately decided I liked the place. But first, it was time get into the Banh Mi Thit ($7).

I unfolded the neatly wrapped parchment paper to reveal a generously sized baguette, bursting at the seams with fresh cilantro and matchsticks of vibrant sweet-pickled carrots and daikon. Inside, an unobtrusive swipe of mayonnaise was topped with tender and slightly charred pieces of grilled honey plum glazed pork followed by slivers of Vietnamese country pate and finished off with paper-thin slices of jalapeno. At the first crunch of the baguette, getting a bit of each and every component in one bite, I couldn’t help but smile as I chomped and chewed. The sandwich was a mélange of unexpected combinations of textures and flavors. And yet, somewhat mysteriously, it all worked magnificently. Not a single element missing; not a single component out-shined by the next. It was a lesson in perfectly orchestrated balance.

The next time I visited Co Ba was during the dinnertime rush. It had been the answer to the much-dreaded question(s): "Where should we go for dinner? Who can accommodate us? Do we need a reservation?" Typically, on a Friday night the answer is something along the lines of "Nowhere." The thought alone of trying to weasel our way into a bustling restaurant during primetime only to get slammed with a two hour long wait made me want to shimmy on out of my skinny jeans and hide under my down-laden covers. Make it stop!

But this time around, I was armed with a confident answer. And one that was, ever-so-conveniently, a mere two blocks away.

Co Ba was not empty. Nor is it ever, really. But no matter what or when, there always seems to magically be a table available whenever a craving strikes. We waltzed right in and were greeted, as always, with a warm smile and a right-this-way gesture to our table. Typically, when I'm dining at this price-point (which, by the way, is affordable), my service expectations are not very high. It should be noted, however, that the wait staff is so genuinely kind and inviting. There aren't many places where I'd feel comfortable requesting a table for one. But here? Safe. Unpretentious. Welcoming.

A great advantage to Co Ba's dinner menu is their selection of small plates, all of which beg to be shared. An order would not be complete without a plate of Goi vit where shredded ginger poached duck tops a crunchy cabbage salad with basil, shallot crisps, and a lime ginger dressing loaded with chilies ($7). Grilled prawns wrapped in delicate rice paper with rice noodles, basil and lettuce sing once dunked into the peanut dipping sauce served alongside (Tom con $7). Then move your chopsticks over to some refreshing green papaya salad dressed with basil, shrimp, coconut-braised pork belly, crushed peanuts, and a spicy lime dressing (Goi du du $6). A safe and less daring choice, perhaps, are the shrimp, pork, and vegetable spring rolls (Cha Gio $6) but when they're served with lettuce and fresh herbs and a sweet and sour lime dipping sauce, it's hard to turn down at least one crispy, fried morsel. Less successful was the wok-seared lemongrass curry monkfish with basil, chili, onion, and peanuts (Co bam $8). Sadly, what sounded so promising left much to be desired. Thirsty? They've got a few by the glass options but I urge you to go with a bright and zippy New Zealand Sauvignon Blanc. The citrusy acidity is the perfect match to the heat levels here. Prefer a cocktail? The kumquat margarita on the rocks will do you more than just fine. I promise.

After grazing through a lively selection of small plates, it's time to move towards the more substantial. The Banh Mi makes a dinner-time appearance with grilled five spice beef topped with watercress, house-made sweet pickled carrots and daikon, red onion, and jalapeno (Banh mi bo, $8.50). Cut neatly into thirds, this transcendental steak sandwich will have your table for two eyeing one another for that third and final piece. The charred, almost sugary pieces of tender beef paired with the peppery bite of the watercress make for a truly special moment—it just makes sense. What doesn't make sense, however, is why the Banh out thit nuong noodle dish is described on the menu as “house-made ravioli.” Imagine instead, a rice noodle pappardelle. Grilled honey glazed pork and julienned Vietnamese country ham top wide ribbons of rice noodles with basil, cilantro, chunks of cool cucumber, bean sprouts, shallot crisps, and finished off with the ever-popular chili-lime sauce ($15). The combination of textures and flavors and temperatures playing on this plate are nothing short of a stroke of genius. That's the thing about Vietnamese food—the balance is unlike anything you've ever experienced. Inventive and exciting in a way that never bores.

If you're still hungry, the pan seared red snapper in a spicy lemongrass-pineapple sauce ($19) is handsomely presented with sprigs of cilantro and a side of Jasmine rice. It's crisp and sweet and the fish is fall apart tender and without warning, the heat chilies pull a sneak attack on you. But, a sip of that Sauvignon Blanc, heavy with grapefruit and green-grass notes will put that fire out in no time. And leave you grinning. For days.

After the table has been cleared and I swirl that last sip of wine around in the glass, I notice Norah Jones's sweet and slightly raspy voice and smile. Trendy? Well, maybe eight years ago. But I'll take calm and nurturing over swanky and trendy any day of the week.

And it's not just because there's no line to battle to get in but because of the downright deliciousness of the food being served. Unassuming and unexpected.

In short, expect nothing. Perfection will soon follow.

spicy tuna tartar

2011-05-19T09:49:00.001-04:00

ladies who easter brunch

2011-04-25T10:56:00.008-04:00

I use the term "ladies" loosely here. Particularly (and singularly) when referring to myself. You see, when the barometer abruptly hits 79 degrees Fahrenheit--albeit welcomed with arms wide open--and your oven is cranked up to 550 degrees Fahrenheit and you're buzzing around your apartment and you're joined by five other human beings who are also buzzing around your apartment, things tend to get...hot. And not in a Girls Gone Wild type of way. I assure you. Although, clothing was admittedly removed. By yours truly. More than once.

Three times. I had to make a costume change three times over the course of one Easter Brunch. Why, you ask? Again. Things got HOT.

Even with the AC coursing an arctic chill on full blast, the lack of air circulation throughout my apartment failed to deliver any relief for my glistening--no, dewy--guests and me. So after a round of Kir Royales, we poured generous glasses of ice, cold Puerto Ricans (a light beer-based mimosa. don't ask. just try.) and kept 'em coming. What? Something had to cool Mama off.

And then we ate. And ate. And ate some more. Discomfort ensued. And then a round of Apples to Apples. And then? Well, then we ate again.

Happy Easter, "Ladies" and Gents!

[kir royales to toast the man]

[the handsome, albeit massive, spread]

[smoked salmon pizza with dilled sour cream and red onion]

[pizza with parmesan béchamel, sautéed mushrooms, spring onion, and egg]

[naughty, naughty, naughty things]

[a crème brulée donut that will make you--amongst many other things--blush]

[last] weekend's dinner party: happy birthday ing

2011-04-18T15:53:00.010-04:00

I could not have conjured up a meal more catered to each and every one of my Mom's strongly opinionated epicurean taste-buds if I had tried. I mean really, really tried. And so, I didn't.

You see, the Birthday girl herself picked out the meal for her very special day. And straight she turned to her favorite chef, Suzanne Goin and Sunday Suppers with Lucques. If there's any day that you deserve to have exactly what you want, just the way you want it, it's your Birthday. And this year, Ing wanted to celebrate with Wild Striped Bass with Farro, Black Rice, Green Garlic, and Tangerine--amongst a gaggle of other delectable goodies--and all prepared the day of, while various family members and friends lent their hands and mouths to the preparation of one epic meal of equally epic proportions.

Word to the wise (from the admittedly not-always-so-wise): This is a menu best suited for a smaller crowd. Smaller, perhaps, than even Suzanne's suggestion of six. And yet, we had ten. Because cooking batch after laborious batch of seared Sea Bass while trying desperately not (without succeeding) to melt out of your clothes (if you can't stand the heat...) and simultaneously "entertaining" a guest or two while tasting for seasoning and pouring that extra glass of gloriously chilled Sauvignon Blanc, was not exactly the easiest of tasks. In fact, it was downright daunting. Perhaps pushing a bit more towards masochistic. But hey, it's all for the best of causes. And silver lining? We became the entertainment.

Because understand this: This meal is so spectacularly special, refreshing, lively, I'd shutter at the thought of anyone not being able to treat themselves to it--if not but only once--to fully experience the mélange of textures and flavors that come together here. Each and every note pronounced and yet, with certain inexplicable subtleties that can only come from the most professional and well-seasoned of chefs.

And from the Birthday girl with the impeccable eye and taste to spot a phenomenal menu--the phenomenal menu--when she sees it.

"Sooo...should we, like, start soon?"

Wild Striped Bass with Farro, Black Rice, Green Garlic, and Tangerine

Recipe Courtesy Sunday Suppers at Lucques by Suzanne Goin

Serves 6

6 wild striped bass fillets, 5 to 6 oz. each, skin on

3 tangerines, zested, plus 1-1/2 cups fresh juice

1 tbsp. thyme leaves

2 tbsp. chopped flat-leaf parsley

2 tbsp. extra-virgin olive oil

1 tsp. granulated sugar

4 tbsp. unsalted butter

farro and black rice with green garlic pea shoots (recipe to come)

kosher salt and freshly ground black pepper

Season the fish with the tangerine zest, thyme, and parsley. Cover and refrigerate for at least 4 hours.

Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.

Slice the stem and bottom ends from the tangerines. Stand the tangerines on one end and, following the contour of the fruit with a sharp knife, remove the cottony white pith. Work from top to bottom and rotate the fruit as you go. Then hold each tangerine over a bowl and carefully slice between the membranes and the fruit to release the segments in between. Discard all the seeds. You should have about 1/3 cup tangerine segments.

Heat a large sauté pan over high heat for 2 minutes. Season the fish with salt and pepper on both sides. Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium0low, and cook a few more minutes until the bass is almost cooked through. Be carefully not to overcook the fish. When it's done, the fist will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a bit more once you take it out of the pan.

Wipe out the pan and return it to the stove over medium-high heat. Add the tangerine juice and sugar and bring to a boil. When the juice has reduced by half, turn the heat down to low and quickly whisk in the butter, 1/4 teaspoon salt, and a pinch of freshly ground pepper. Remove from the heat and stir in the tangerine segments. Taste for seasoning.

Place the farro and black rice with green garlic and pea shoots on a large warm platter. Arrange the bass on top, and spoon the sauce over the fish.

Grilled Pizza with Swiss Chard, Goat Cheese, Currants, and Pine Nuts

Recipe adapted* from Suzanne Goin's Sunday Suppers at Lucques

1 ball of fresh pizza dough

1 large bunch Swiss chard, cleaned, center ribs removed

3 tbsp. extra-virgin olive oil

1/4 cup sliced shallots

1 extra-large egg yolk

1/2 cup crème fraiche

6 ounces semi-aged goat cheese

currant-pine nut relish (recipe follows)

kosher salt and freshly ground black pepper

Tear the chard into large pieces. Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil, the shallots, and the thyme. Sauté a few minutes, add half the Swiss chard. Cook a minute or two, tossing the greens, and season with a heaping 1/4 teaspoon salt and a pinch of black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.

Spread the greens on a baking sheet or platter to cool. When they've cooled, squeeze the excess water out with your hands.

Place the ricotta, egg yolk, and remaining 1 tablespoon olive oil in the bowl of a food processor. Purée until smooth, and remove to a mixing bowl. Gently fold in the crème fraiche, and season with a healthy pinch of salt and freshly ground black pepper. Set aside.

Preheat grill to medium-high heat.

Roll out pizza dough on a lightly floured surface and place on pizza peel. When grill is up to temperature, brush olive oil onto one side of the pizza dough and place (oil side down) dough onto grill. Brush the other side of the dough with olive oil, close the grill, and allow to cook for 3 minutes. After 3 minutes, flip the pizza dough onto the other side and close the lid for another 3 minutes. Remove cooked pizza dough from the grill, turn it down to low, and bring pizza back inside.

Spread the ricotta mixture on the grilled pizza base. Arrange the greens on top and sprinkle with crumbled goat cheese. Place back on grill (just before serving) for two minutes to heat through.

When ready to serve, spoon some of the currant-pine nut relish over the pizza and cut into slice with a pizza cutter or large knife. Pass the remaining currant-pine nut relish in a small bowl for anyone who would like a little more.

*The original recipe calls for making this into a tart with puff pastry. This was our alternative.

Currant-Pine Nut Relish

1/2 cup pine nuts, toasted

1/3 cup olive oil

1/2 sprig rosemary

1 chile de arbol (or a sprinkle of chile flakes)

3/4 cup finely diced red onion

1/3 cup dried currants

1/4 cup balsamic vinegar

2 tbsp. chopped flat-leaf parsley

Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary and chile. When the rosemary and chile start to sizzle, add the onion nad season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.

While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.

Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.

Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.

move over morimoto

2011-04-13T13:30:00.008-04:00

What happens when two sushi-centric fanatics (read: addicts) unite to try their hands at making their own? A whole lot of smiling mixed with moments of silence with equal parts laughter by means of pure astonishment and highlighted by "shut-up-right-now-I-can't-believe-how-freaking-delicious-this-is" exclaimed over and over and over again.

I will admit, making my own sushi has never been something that's really interested me before; something I argued I'd much rather leave to the professionals; mysteriously missing from my perpetual culinary To Do's. But when an eager-to-try and decidedly handsome fellow expresses great interest in whipping up sliced hamachi with jalapeno and ponzu, you politely accept the invitation. Then promptly start hunting for the perfect serving plates, platters, and appropriate accessories.

With impeccably fresh fish, an extraordinarily sharp knife, and a little creativity--by which I mean plenty of hot sake for the sushi chef(s)--you too, will be well on your way to a DIY project that is guaranteed to yield euphoric and wholly fulfilling results. Even if they don't end up exactly as planned. I assure you, this is a trial and error-type experiment that you will be more than willing to try over and over and over again.

fresh hamachi loin

professionally sliced paper thin and fanned out on an expertly chosen platter

topped with equally paper thin slices of jalapeno, shaved scallions, and a thoughtful splash of ponzu sauce

a well-deserved love pat to your sushi chef on a job well done

a spicy tuna roll with scallion, avocado, and cucumber, while perfect in conception, yielded a much--for lack of a better word--fatter result after rolling (silver lining: I make damn good spicy tuna tartar)

Not pictured: gorgeously thin pieces of tuna draped over sticky sushi rice and a tiny dot of wasabi were consumed entirely too quickly. Sorry I'm not sorry for snapping a picture in time. I was far more interested in getting them into my mouth as swiftly as possible. Par for the sushi course.

weekend wishes

2011-03-25T15:16:00.003-04:00

Wishing you at least one (if not two or...three) of these this weekend.

Cheers!

tartinery

2011-03-14T13:27:00.007-04:00

Call me biased but I'm partial to any place where the entire waitstaff speaks to each other in lyrical French and greets you with Bonjour! Such was the case upon entry into the impeccably styled Tartinery in Nolita. So I smiled real big and let out a le sigh and promptly ordered a Kir. Ah, c'est si bon la vie.

Might I suggest you treat yourself this weekend? Perfect bites and sips will ensue. And you'll feel, even just for a moment, that you've transported yourself to Boulevard Saint-Germain. And as soon as you've finished your long, leisurely, and fashionably late lunch, you'll stroll home along the Seine, arms linked with ton amour, grinning in sheer awe and unadulterated happiness to be surrounded by a city with more style, history, and culture than you ever thought possible.

And then you make a left on Spring Street and start heading home.

kir with a lemon twist

jambon brie

smoked salmon, poached egg, hollandaise

saint marcellin, prosciutto, arugula, olive oil

Tartinery

209 Mulberry St.

dorot frozen herbs

2011-03-14T11:21:00.005-04:00

Trader Joe's never ceases to amaze me with its inventory and quality of products. I look forward to my weekly (and sometimes bi-weekly) visits with way more excitement than I should probably be willing to admit. But during my past over-zealous visit, I spotted these in the frozen section: Dorot frozen herbs. At $1.99, I inevitably and curiously tossed a basil one into my cart. Inquisitive experimentation, you see, is one of the best parts of my Trader Joe's routine. That and their cheese section. And pizza dough. And frozen mini baguettes.

So the Dorot verdict? Have one of these in every herb variety (basil, cilantro, and parsley) in your freezer at all times. Not only are they phenomenally (and surprisingly) fresh tasting but they take convenience to a whole new level. While I wouldn't use them to substitute the real deal in certain applications (i.e. pesto or gremolata, ceviche, etc.), they're perfect to pop into sauces and any other recipe which calls for fresh herbs to be stirred in at the end.

And the gnocchi with tomato basil cream sauce I haphazardly and inexplicably put together late last night after I had cooked dinner? Divine.

And perfectly basil-y.

Seek these out at your soonest convenience. You'll sleep soundly knowing they're tucked away in your freezer. Or at least they seem to have that kind of calming effect on me. Nothing scarier than a last minute dinner guest and no fresh herbs in sight. Make that no fresh herbs and no wine. Nothing. Scarier. Exists.

For a look at Dorot's full product line, click here.

whale's rib

2011-03-14T09:54:00.005-04:00

When it comes to seafood, I like it one way and one way only: unadulterated. You can have your fancy sauces and ornate garnishes. I'll take mine dead simple with minimal add-on's. I want to be able to taste the salinity and purity of the ocean with each and every bite. Steamed Maine lobster with drawn butter. A whole fish, stuffed with orange slices and a few sprigs of fresh thyme, thrown onto the grill with nothing but a healthy sprinkle of crunchy sea salt. A freshly shucked Bluepoint with little more than a squeeze of lemon. A glistening piece of salmon sashimi, sliced nearly paper thin, chopsticks hovering in anticipation of its blissful entry. It's served in a respectful manner; showcasing its glorious and unrivaled freshness.

Which is why when it comes to the ambiance of my seafood dining experience, well, I'll take that dead simple too. And bring on the kitsch, please.

Enter: Whale's Rib, Deerfield Beach, Florida.

A basket of rock shrimp, simply steamed (hold the Old Bay, please) with a few lemon wedges for squeezing and a side of drawn butter for dipping. Toss in two frosty mugs of beer alongside and you couldn't wipe the smile off my face if you tried. And the poor service? Well, I can turn the other sun-kissed cheek on that. We're cozied up at a seafood shack dive bar and I'm distracted by my rock shrimp, ice cold beer, and charming company. Simple food. Simply delicious.

Just as it should be.

Whale's Rib

2031 NE 2nd St.

Deerfield Beach, FL

weekend dinner party

2011-02-23T12:14:00.007-05:00

Photo courtesy of Vietnamesegod.blogspot.com

Have you seen Luke Nguyen's Vietnam on the Cooking Channel? I caught a marathon one Saturday a couple weeks ago and it completely paralyzed me. I couldn't peel myself away for a solid two and half hours (at least). The food in Southeast Asia really excites me. The combination of flavors challenge your palate in a way that, I would argue, no other cuisine can. It's complex and fresh and vibrant and leaves your lips tingling and your mind racing. The street food, in particular, is what I find the most interesting. That in the median of a busy road, a woman is methodically shredding papaya for salad with bags upon bags of fresh mint at her disposal and little more than 12 inches of workspace (if any at all). Or deeply marinated meats with lemongrass, sugar, fish sauce, and cilantro, are skewered and slapped onto a makeshift grill, all from an unassuming cart, while traffic furiously buzzes by. It's proof that good--no, great food is only as good as its ingredients. And the person crafting them together.

I desperately need to go to Vietnam.

In the meantime, here's a Southeast Asian menu to hopefully hold me over.

spicy green papaya salad

grilled chicken with garlic, lemongrass, and cilantro

2009 Jean Ginglinger Riesling

Check out a clip of Luke Nguyen's show here.

Recipes:

Spicy Green Papaya Salad

Recipe Courtesy of Zak Pelaccio for Food & Wine

1/2 cup fresh lime juice

2 garlic cloves, finely chopped

2 tbsp. Asian fish sauce

2 tbsp. sugar

2 Thai chiles, minced

1 tbsp. plus 1 tsp.minced peeled fresh ginger

2 pounds green papaya*--peeled, seeded, and cut into 1 1/4-by-1/4 inch sticks

1 firm, barely ripe mango--peeled, sliced off the pit and cut into 1 1/4-by-1/4 inch sticks

1/4 cup chopped cilantro

1/4 cup shredded mint leaves

salt

1. In a blender, puree the lime juice with the garlic, fish sauce, sugar, chiles and ginger. In a large bowl, toss the papaya with the mango, cilantro and mint. Add the dressing and toss. Season with salt, toss again and serve.

*If you can't find green papaya, you can substitute with using all mango or jicama or celery.

Grilled Chicken with Lemongrass, Garlic, and Cilantro

Serve with sticky rice.

filipino brunch at maharliko

2011-02-21T10:13:00.006-05:00

After catching a glimpse of SeriousEat's experience at Maharlika, the new Filipino pop-up restaurant in the East Village, I immediately sent out a desperate email to the management, begging for a chance to indulge in some Filipino fare. After reading and re-reading promises of poached eggs and grilled prawns and coconut milk and lime and shrimp paste and more, I wouldn't settle for anything less than a reservation. Because that eggs iMelda needed to be presented in front of me sometime in the immediate future.

And so this past Saturday, with three gals in tow, we dove head first into a Filipino brunch and toasted with calamansi mimosas and a killer playlist to boot.

calamansi mimosas (filipino lime)

eggs iMelda: pandesal (filipino bread) topped with laing (taro root leaves, coconut milk, shrimp paste, and chilies), grilled prawn, poached eggs, calamansi hollandaise, and kamote (sweet potato) fries

eggs benigno: pandesal topped with thinly sliced spam, poached eggs, calamansi hollandaise, and kamote fries.

ilog breakfast: sunny side up quail egg served over rice with garlicky pork sausage and a cucumber salad.

maharlika

351 e 12th st. (b/w 1st and 2nd ave.)

bar tables and a whole lotta DIY

2011-02-17T14:07:00.016-05:00

[my favorite mod and super tall champagne glasses, a brilliant find snagged from the salvation army]

There are pros and cons to my recent DIY/design kick as of late. Pro: It keeps me busy. And the feeling of instant gratification is one that I crave. Often. Con: It keeps me busy. And I can't focus on anything else but finishing the (what feels like) hundreds of little projects I've started (and with some, failed). My posting regularity has suffered terribly. And for this, I apologize.

But one of my many DIY projects that is actually relevant to Eat and Greet is my bar table which is still a work-in-progress but well on its way to fabulousness. In the before photo (seen just below), you can see that table had caning underneath the glass top. Do I have a thing against caning? Absolutely not. But for whatever reason, the color of the caning against the Wild Truffle wall yielded an unappetizing combination. It got to the point where I couldn't stand looking at it anymore. Something had to be fixed. And after sifting through inspiration photos that I'd pulled from here and there, I started to make some changes. And the first thing to go was inevitably going to be that caning.

Enter: a piece of cream burlap, cut down to size and placed underneath the glass. Instant improvement. Snarls be gone.

Also? A bottle of Bombay Gin which my thoughtful roommate picked up in Duty Free on her way back from Switzerland. There's something about that iconic blue glass bottle that adds a finishing touch to any bar area. It's beautiful. And legitimizes the spot for me. Nevermind the fact that blue glass is a bit of a recurring theme in our apartment. It pops up, well, everywhere (see top left corner of the following photo).

A few shots (all pulled from Remodelista) of inspiration I love for your bar area...

Cheers! TGIF.

Oh, and allow me to indulge you (but really, me) with a sneak peak at another DIY project that was started and completed this past weekend. Never, ever underestimate the power of paint. Particularly matte charcoal paint. Yum.

Before

After

Nothing in our apartment is safe anymore.

happy valentine's day

2011-02-14T14:29:00.004-05:00

There's something about meatballs (especially two of them) that just says "love" to me. Enjoy the day, my lovely lovas. xo.

weekend dinner party for two

2011-02-09T17:54:00.009-05:00

Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "grande skim, no whip, non-fat green tea chai latte with sugar free air and an extra shot of decaf espresso in a venti cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.

If it were up to me, I'd be cozying up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But there would also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.

Here's what I propose you (hand) feed your loved one:

red snapper ceviche with coconut milk and ginger

Pisco Sour

grilled spiced garlic skirt steak

fennel, avocado, and clementine salad with arugula and mint

Argentinian Malbec

Schramsberg Mirabelle Brut Methode Chapmenoise NV

Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].

And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make me go there.

Recipes:

Red Snapper Ceviche with Coconut Milk and Ginger

Recipe based loosely on this one by David Rosengarten

1/2 jalapeno, seeded and minced

1 tbsp. freshly grated ginger

1 tbsp. fish sauce (Thai or Vietnamese)

1/2 tbsp. sugar

1/4 cup freshly squeezed lime juice

1/2 a can of unsweetened coconut milk

3/4 lb. fresh red snapper (skinless) cut into small cubes

1/4 red onion, finely chopped

1-2 tbsp. fresh cilantro, finely chopped

Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.

In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.

Pisco Sour

Grilled Spiced Garlic Skirt Steak

Fennel, Avocado, and Clementine Salad with Arugula and Mint

XOXO.

lambrusco for your valentine

2011-02-08T15:47:00.006-05:00

While artfully crafting Valentine cards that would make Martha Stewart herself blush with envy (well, maybe), I figured the best and most appropriate thing to sip alongside was Lambrusco. Sure, we could've gone with sparkling Rosé, but there was a certain convivial element to popping a bottle of something (Donelli Lambrusco di Castelvetro Amabile DOC) my guests had never tried. And as soon the cork was gracefully albeit dramatically popped and the deep and gorgeously crimson juice was poured into flutes, I heard three little gasps. And a big smile spread across my face. Blushing raspberries leaped out of the glass with a black pepper note that kept the residual sugar in check. A slightly effervescent and seemingly festive glass of decadence.

The decidedly perfect way to toast an afternoon filled with red and rose colored paper, a superabundance of sparkles, and words of endearment and romance. Lambrusco. It's a very good thing.

Seek out a bottle of your own this Valentine's Day. I assure you, it will not disappoint.

when there's "nothing" in the fridge

2011-02-03T12:17:00.004-05:00

When faced with a fridge full of "nothing" I often default to this. An egg 'n cheese with home fries, all neatly rolled up together in a soft flour tortilla. It's a quick, filling, ridiculously economical but undeniably comforting little dinner. In fact, I could have a fridge full of fabulous and exotic ingredients and still cozy up to this without a peep of complaint. I'd argue you could even turn this into a pretty fabulously received brunch dish by serving up a salad with avocado and a zippy vinaigrette alongside. Blood orange mimosas to wash it all down. The perfect dish and sip for Saturday or Sunday morning, ahem, revival. And I think we all know what that means.

For my recipe for the best home fries out there (yeah, I said it), click here.

practicing the refined art of no restraint

2011-02-01T09:48:00.008-05:00

I ate well this weekend. Quite well. I ate and drank quite well.

hot & dirty martini

pomegranate-acai margarita

salmon sashimi salad with cucumber, shallot, mint, and lime-mustard dressing

rice vermicelli, sliced salmon, coconut milk, cilantro

weekend dinner party

2011-01-26T09:48:00.011-05:00

Vietnamese Summer Rolls

One of the many things I love most about wine is its natural affinity with food. So much so, that wine in and of itself, can be the inspiration behind a dish. Simply because wine almost always begs to be enjoyed with food. As I sipped on a glass of zippy Sauvignon Blanc last night, I was immediately hit with an intense craving for Vietnamese food. The bright, juicy tropical fruits that were wafting from my glass were exotic and lush then quickly cut by sharp and intense lime-like acidity. Visions of chilies, cilantro, mint and basil flooded my head. And then, while sifting through tear sheets and Matisse prints, I noticed a recipe out of the corner of my eye for Halibut Vermicelli with Fresh Dill and Pineapple Sauce. I gasped. The transformation of my facial expression was extreme. From ho-hum-blah straight to pure elation. As if I'd stumbled upon a hidden treasure, like a crumpled $20 bill in the pocket of an old coat. Big win! Look. What I'm trying to say is, had someone been secretly filming me, it would've gone viral. Like that. Or at the very least, would have made for one hell of a flip book.

Sometimes I wonder what it would be like to have normal reactions in situations like that. You know, ones that aren't quite so...dramatic. But then I remind myself that that'd be boring. And by boring I mean less certifiable. Then my mind wanders elsewhere.

Let's eat, shall we?

spring rolls with vietnamese dipping sauce

2009 Loimer Riesling Kamptal

halibut vermicelli with fresh dill and pineapple sauce

2010 De Martino Organic Sauvignon Blanc

tofu dessert in ginger-clementine syrup

RECIPES

For the spring rolls, I recommend buying frozen. Any reliable Asian Market should have a couple of different varieties for you to choose from. Also, Trader Joe's carries Lemongrass-Chicken spring rolls that have brought in countless rave reviews. Paired with a simple homemade Vietnamese dipping sauce, and no one will know the difference.

Halibut Vermicelli with Fresh Dill and Pineapple Sauce

Tofu Dessert with Ginger Syrup

after + before

2011-01-25T10:29:00.005-05:00

Playing around with the Instagram App on some pictures I snapped of dinner this past weekend and I can't decide which I prefer. The unadulterated versions (seen below) or the ones put through a filter. They certainly do a good job of masking the imperfections (of which there are many) in the steak plate shot. In fact, it's masking so much it's almost hard to tell what it is you're looking at.

But hey, if anything, that's what I'm here for.

An impromptu dinner party was whipped up in a matter of minutes on Saturday night. Really, because that's just how I do. Remember that coconut braised beef I was flipping out over? Well, this was my quick-fix version. And I'm afraid to say that it just might have been better than the real deal. Instead of braising beef chuck for hours in the fantastically fragrant coconut sauce, I made the sauce on its own and allowed it to simmer for a half hour or so. Then I seared off a flank steak which had quickly marinated in garlic, ginger and soy. Sushi rice went into the rice maker, a splash of orange juice was reduced with fresh ginger then whisked with oil and a few red pepper flakes for salad dressing. At the sound of the buzzer, vodka was poured over ice and quickly followed by a splash of pineapple juice and topped off with seltzer and a squeeze of fresh lime. Cheers. Clink. Sip. And as soon as our hunger started to kick in (shortly thereafter, I assure you), the steak was thinly sliced and fanned out over a spoonful of rice, generously covered in the decadently rich and racy coconut sauce and topped with roughly chopped cilantro. Bibb lettuce gently tossed in the orange-chili-ginger dressing, snuggled up seductively alongside.

After dinner, I briefly left the room to take a phone call. When I returned, the table was empty and there were two people (who shall remain nameless) in the kitchen, hovering over the stove, spoons in hand, just absolutely going to town on the remains of the coconut sauce.

So, again, the recipe is here.

french onion soup

2011-01-24T11:25:00.003-05:00

I had nothing to do with this. Last night, Berit knocked on my door and presented me with the greatest gift imaginable. A little ramekin of homemade French Onion Soup topped with a slice of baguette and bubbling Gruyère. Deep, dark, and decadently fragrant with layer upon delicious layer of flavor. I mean, are you kidding me? I burnt my tongue thanks to obvious impatience. Hands down the best version I've ever encountered. Seasoned to perfection (the girl adds salt with gumption) and unarguably the best thing to cozy up to on a night when temperatures drop to sickening record lows.

I'm heading South. Permanently.

Here's the recipe Berit used. I can't urge you enough to give it a shot. Believe me, your roommate will love you for it.

bar stools for a bar nook

2011-01-24T10:06:00.015-05:00

I'm lucky enough to have a little nook in my kitchen for a high bar table. And while I may not use it as such as often as I should, I love having it there as an option. It's more like the dinner-for-one-nook or the coffee-and-laptop-nook on Saturday mornings. Regardless of the hat it's wearing on any given day, this area is clearly functional. But practicality can sometimes only go so far. And given my appreciation for Scandinavian design of style meets functionality, I think it's time to entertain the idea of seeking out some new, modern bar stools.

And also because after an hour of sitting in the ones pictured above, your behind is not exactly pleased to be a part of you. Therefore new style = better function. I've totally legitimized the expense! Phew. That's a relief.

Of course I've lusted over the Kartell Ghost Stool for quite some time now. Their "invisibility" factor is ideal in a small space.

But there's something to be said about a stool with some back support. There's also something to be said about winning the lottery. Which is what I'll need to be doing in order to support this exciting endeavor. Because this Knoll Bertoia Stool is making my heart race. And my bank account panic.

Emeco Icon Stacking Barstool

Blu Dot Barstool

Artek Chair by Alvar Aalto

So what do we think?

This is a sponsored post on behalf CSN Stores. All opinions are 100% my own.

a divine (and soon to be delectable) delivery

2011-01-14T13:31:00.013-05:00

There's something to be said about the element of surprise. That precious moment of pure amazement (or horror, to some) brought on by something entirely unanticipated. More often than not, those kinds of moments are few and far between. But last night, I was pleasantly surprised and equally bewildered by a large box from CB2. Had the sender's identity not been leaked due to a UPS mishap (shame on you, UPS...), my first wildly irrational thought would have been: Did I order something in my sleep? (God knows I have a nearly full online shopping cart on their website.) Alas, no. It was an incredibly thoughtful gift from an awfully thoughtful someone who figured this cheese-lover (read: addict) and entertaining fanatic could use a handsome new wooden cheese board and industrial-looking cast iron cheese cutters. You know, just 'cause.

Absolute perfection. And a total surprise to boot. I must be putting out some seriously good karma.

Must.

Now: To the cheese store so I can christen this board to the likes no one's ever seen. Or thought possible. Or dared.

Surprise someone with one here.

weekend dinner party

2011-01-12T11:02:00.013-05:00

Images Courtesy of Michael Turek for Food & Wine

Okay so I'm kinda cheating. And perhaps I should consider removing the word "cheating" from the previous sentence, er, fragment. But it's only cheating so far as I didn't put together this menu on my own. Or the wine pairings. So there's no two ways about it. I've cheated on my weekend dinner party post.

But here's the thing: this menu is perfect. Gorgeous. Ridiculously fine-tuned. With undeniable Scandinavian nuances. Lingonberries, smoked trout, fennel salad, buttered egg noodles. I mean, it had my name written all over it (only not literally). I'd be an idiot not to pass it along to you.

And I'm not cool with looking like an idiot. Even if it means I have to cheat every now and then.

Hold up. How'd I get myself here? Enough yappin'. Feast your eyes on this Winter White spread courtesy of Tory Miller for Food & Wine.

smoked trout and caper cream cheese toasts

2006 Iron Horse Wedding Cuvée

roast pork loin with fennel salad

buttered noodles with toasted sage

2009 Doña Rosa Albarino

ricotta blintzes with lingonberry syrup

Click here for all the recipes from this spread.

Smoked Trout and Caper Cream Cheese Toasts

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

4 oz. cream cheese, softened

1 small shallot, minced

1 tbsp. chopped chives, plus 1-inch lengths, for garnish

1 tbsp. fresh lemon juice

salt and freshly ground pepper

5 english muffins--split, toasted and buttered

1/2 lbs. skinless smoked trout fillet, coarsely chopped

1. In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.

2. Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.

Roast Pork Loin with Fennel Salad

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

PORK

1 tbsp. each of whole fennel seeds, coriander seeds, cloves, black peppercorns, star anise pods, allspice berries and juniper berries

1 gallon water

1 cup kosher salt

1/2 cup light brown sugar

4 bay leaves

One 10-rib, bone-in pork loin roast (about 7 pounds)

SALAD

1 large red grapefruit

1/3 cup fresh orange juice

2 tbsp. red wine vinegar

2 tbsp. extra-virgin olive oil

1 tbsp. honey

salt and freshly ground pepper

2 large fennel bulbs, cored and very thinly sliced on a mandolin

1 small red onion, thinly sliced

1. PREPARE THE PORK: In a large pot, toast all of the spices over moderately high heat until fragrant, about 1 minute. Add the water, salt, brown sugar and bay leaves and bring to a boil, stirring to dissolve the salt and sugar. Pour the brine into a large roasting pan and let cool to room temperature. Put the pork roast in the brine, meaty side down. Cover the roasting pan and refrigerate overnight. Bring the pork roast to room temperature in the brine before roasting.

2. Preheat the oven to 350F. Set the pork roast on a large rimmed baking sheet, meaty side up. Roast the pork in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 145F. Transfer the roast to a carving board; let rest for 15 minutes.

3. MEANWHILE, MAKE THE SALAD: Using a small, sharp knife, peel the red grapefruit, removing all of the bitter white pith. Working over a large bowl, cut in between the membranes, releasing the grapefruit sections into the bowl.

4. In a small bowl, combine the orange juice, red wine vinegar, olive oil and honey; season the dressing with salt and pepper. Add the sliced fennel and red onion to the grapefruit sections in the large bowl.

5. Carve the pork roast into chops and transfer to plates. Toss the fennel salad with the dressing, mound the salad alongside the chops and serve.

WINE: The first impulse might be to pair this roast pork with a red wine, but Michael Kwas, wine director at L'Etoile, prefers to serve it with a vibrant white wine like the 2009 Doña Rosa Albarino. That wine has enough acidity to cut through the richness of the meat and also goes nicely with the citrusy fennel salad.

Buttered Egg Noodles with Toasted Sage

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

1 stick unsalted butter, cut into tablespoons, at room temperature

1/2 cup thinly sliced sage leaves

2 garlic cloves, minced

2 teaspoons chopped rosemary

2-1/2 cups chicken stock

1 pound wide egg noodles (pappardelle would work beautifully)

1/2 cup plus 2 tbsp. freshly grated parmesan cheese

salt and freshly ground black pepper

1. Bring a pot of salted water to a boil. In a skillet, melt 4 tablespoons of the butter. Add the sage and cook over medium heat until crisp; with a slotted spoon, transfer to a small bowl. Add 1 more tablespoon of the butter to the skillet. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the stock and boil until reduced to 1 cup, 8 minutes. Cover the skillet and remove from the heat.

2. Cook the noodles until al dente; drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese. Serve right away.

Ricotta Blintzes with Lingonberry Syrup

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

BATTER

1/2 cup all-purpose flour

1/2 tsp. baking powder

salt

4 large eggs

1/2 cup milk

1 tbsp. sugar

1 tbsp. unsalted butter, melted

FILLING

3 cups fresh ricotta (24 oz.)

1/4 cup sugar

3/4 tsp. cinnamon

SYRUP

one 10-ounce jar lingonberry jam

1 cup pure maple syrup

confectioners' sugar, for dusting

1. MAKE THE BATTER: In a small bowl, whisk the flour, baking powder, and a pinch of salt. In another bowl, whisk the eggs, milk, and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour.

2. MAKE THE FILLING: In a bowl, mix together the ricotta, sugar and cinnamon.

3. PREPARE THE SYRUP: In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.

4. Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crepes and cook until brown spots appear on the bottom. Transfer the crepes to a cookie sheet. Repeat with the remaining batter to make 20 crepes.

5. Preheat the oven to 350F. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crepe. Fold each crepe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot.

6. Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners; sugar, pour the warm syrup over the blintzes and serve.

egg noodles with beef and chinese broccoli

2011-01-11T13:46:00.002-05:00

I'm a huge fan of Chinese Broccoli. But sadly, it's difficult to come by in a regular grocery store (I have to head to Chinatown to pick up a bunch whenever a craving hits). If you can't find Chinese Broccoli readily available in your neck of the woods, most cookbooks and websites suggest to substitute any of its relatives (regular broccoli, broccoli rabe, etc.). But I'm going to beg to differ. While broccoli is certainly permissible, I'm more likely to gravitate towards bok choy or kale as a more fitting substitute. Since Chinese Broccoli is primarily a leafy green, plain old broccoli just wouldn't serve it justice, texture-wise. I'd also urge you to ask your produce market if they would consider getting some in. You never know until you ask, my friends. Whichever route you end up taking, enjoy this quick-cooking crowd pleaser. And given my experience with the take-out lo meins of my past, I can say with confidence, there's no way a better version is ever going to be delivered to your door.

Egg Noodles with Beef and Chinese Broccoli

Serves 4

3 Tbsp. light soy sauce

3 Tbsp. oyster sauce

1 tsp. sugar

1/2-lb. top sirloin steak, halved lengthwise and thinly sliced

3 Tbsp. vegetable oil

1/2 lb. Chinese broccoli, trimmed, leaves and steams thinly sliced on the diagonal

1 cup unsalted chicken stock

1 Tbsp. dark soy sauce

1 lb. dan mian (fresh thick egg noodles)

1/2 tsp. sesame oil

Freshly ground black pepper

1. Combine 1 tbsp. light soy sauce, 1 tbsp. oyster sauce, and sugar in a bowl. Add beef and marinate for 20 minutes.

2. Heat vegetable oil in a wok over high heat. Add beef and stir-fry until it begins to brown. Add broccoli and stir-fry until tender, about 3 minutes. Transfer to a plate and set aside.

3. Bring stock, remaining 2 tbsp. light soy sauce, remaining2 tbsp. oyster sauce, and dark soy sauce to a boil in work over high heat. Add noodles, stir, and cook until most of liquid has been absorbed, 5-10 minutes. Stir in sesame oil, beef, and broccoli. Season with pepper and serve.

Photo above courtesy of Christopher Hirsheimer for Saveur

coconut-braised beef, also known as fate

2011-01-10T09:53:00.004-05:00

I suppose it's "normal" to get stuck in a cooking rut. Hey, I'll admit it. It's all too easy for us to fall into a comfortable routine which involves making the same thing week in and week out with little to no variation. It requires so much less thinking, less decision-making. You're cruising along on autopilot and for the moment, autopilot feels good.

That is, until you hit a wall going 50. Must. Try. Something. New.

So straight to my recipe binder I went, sifting through the pages, waiting for something to catch my tired, jaded eye. And then, in a way that could only be described as fate, I glanced into my future and smiled. Coconut-braised beef.

I excitedly shuffled over to the market for the beef, a dried chili, and a can of coconut milk and then hurriedly ran back home to get things under way. And as soon as I blitzed the ginger, garlic, chili, lime zest and juice into a paste and then into the hot pan it went to bloom, I felt shivers. Honest to God shivers. If anything, I urge you to make this recipe just for that moment. That one moment when your kitchen is totally enveloped in scents so exotic and alluring and pleasantly potent that you almost don't know what to do with yourself. It's practically paralyzing.

But I'll tell you what you'll do three hours later. You will come to. And you will eat. Oh, will you eat. And in between bites, you will laugh. You will laugh at the outrageousness of this dish. Bold flavors and nuances and textures and heat. It just tastes special. Really, really, really special.

Change is good.

Recipe: Coconut-Braised Beef

weekend dinner party

2011-01-05T09:38:00.005-05:00

You may have noticed by now that I'm not big on posting chicken recipes. Bravo if you have. Listen up if you haven't. It's not that I have this weird aversion to chicken. In fact, my favorite dish my mother makes is her chicken with prunes--and funnily enough, I've never even attempted to recreate it on my own. I think it has something to do with not wanting to remember it any other way than when it's made by her, at home, and I'm eight again.

I digress.

It's not that I don't like chicken. It's just that I rarely think about making it. I hardly ever buy it at the grocery store (a crime, I know) and I've never really considered it as an option for serving to company.

You see, this is problematic for many reasons. But allow me to [finally] cut to the chase. For someone who lives to entertain (and entertain on a budget), chicken needs to be part of the regular repertoire. It's a crowd-pleasing, incredibly versatile, tender, juicy, and economical protein that I have foolishly turned the other cheek to for years. Years! Years.

Really, I thought I was brighter than that.

balsamic roasted radicchio with taleggio

Austrian St. Laurent

chicken with roasted grapes and shallots

buttered egg noodles with parsley and chives

2008 Joel Gott Chardonnay (unoaked)

blood orange panna cotta with cardamom

roasted balsamic radicchio - allow to cool then top with torn pieces of taleggio cheese. serve with crusty baguette.

chicken with roasted grapes and shallots

blood orange panna cotta with cardamom

Image above courtesy of Lisa Hubbard for Bon Appetit

cavatelli with mussels, lillet and dill

2011-01-03T10:50:00.005-05:00

This dish looked so refreshingly perfect on the pages of Food & Wine this month that I couldn't help but share it with you. The cavatelli (which look suspiciously like cannellini beans) and mussels are tossed with a touch of crème fraîche just before serving and then topped with a few thoughtful dill fronds. It suggests thoughts of warmer weather while appropriately maintaining a comfort dish status. And with grapefruit zest making an optional appearance, you can guarantee this will be an awfully impressive but conveniently easy dish to present to the table. For one or four. Oh, and mussels? They're the hottest deal of 2011.

Cavatelli with Mussels, Lillet and Dill

Recipe Courtesy of Kerry Heffernan for Food & Wine

Serves 4

2 pounds mussels, scrubbed

1/4 cup dry white wine

2 dill sprigs, plus 1 tablespoon chopped dill

1/4 cup Lillet or dry vermouth

3/4 cup crème fraîche

1 small shallot, minced

1 teaspoon finely grated lemon zest

1 teaspoon finely grated grapefruit zest (optional)

12 ounces fresh cavatelli

Freshly ground pepper

1. In a large saucepan, combine the mussels, wine, dill sprigs and 2 tablespoons of the Lillet and bring to a boil. Cover and steam until the mussels open, about 4 minutes. Transfer the mussels to a bowl and strain the juices into a medium bowl. Remove the mussels from their shells; discard any mussels that don't open. Rinse out the saucepan.

2. Return the juices to the saucepan and simmer until reduced to 3/4 cup, about 5 minutes. Stir in the crème fraîche, shallot and the lemon and grapefruit zests.

3. Meanwhile, in a large pot of salted boiling water, cook the pasta until nearly al dente; drain. Add the pasta to the saucepan along with the remaining 2 tablespoons of Lillet. Cook over high heat, stirring frequently, until the sauce is thick and creamy, about 4 minutes. Stir in the mussels and chopped dill and season the pasta with pepper. Serve right away.

Wine Pairing: Briny, crisp Muscadet (2008 Michel Delhommeau Cuvée St. Vincent Muscadet Sèvre et Maine Sur Lie)

an impromptu chinese new years

2011-01-01T13:47:00.010-05:00

This is what happens when you're ambivalent about making New Years plans. The tricky yet beautiful little concept of spontaneity. Allowing yourself to be open to an infinite number of possibilities at any given moment can yield pretty phenomenal results.

And last night, it resulted in an impromptu Grand Sichuan feast. All delivered right to our door in thirty minutes flat and enjoyed with copious amounts of deliciously lively and frisky bubbles to wash it all down. How's that for spontaneity?!

What'd you think I was going to say? We decided to go sky diving? Please. Who in their right mind would ever willingly want to do that? And why on Earth would I ever be open to doing such a thing? Psh. You crazy.

Wanna talk about thrill-seeking? Try eating Dan Dan Noodles with Chili Sauce and not muttering an expletive. It's packing heat in ways I didn't know were possible.

Bring it, 2011. I'm feelin' good about you. Real good.

steamed pork-chive dumplings, white rice, dan dan noodles with chili sauce, lo mein, chicken with ginger-scallion sauce, spicy lamb with fresh ginger, beef and broccoli with garlic sauce

scallion pancakes and steamed dumplings

weekend dinner party: new years

2010-12-29T10:50:00.008-05:00

I've got the dress. Ohh, do I have the dress. The jewelry has been carefully selected. The shoes? The shoes are currently up in the air. I'm fairly certain I know how I'll wear my hair, though. And I've finally nailed the perfect shade of demure red lipstick. Yup. I'm-a be lookin' fine this New Years Eve.

Did I mention I have no intention on leaving my apartment?

C'mon, what's the point? Besides I just made the decision, just this very moment, on the shoes and they will, in fact, be suede. And you'd have to be living under a rock to not know about the current state of the New York City streets right now. Three foot snow banks and slush, slush, slush plus suede? A recipe for absolute disaster.

So, I'm staying indoors. Dressed to the nines. With good--no, great--friends, a steady supply of effervescent bubbles, and a menu that will just bring you to tears. Or your knees. Okay, so you'll be on your knees, tears streaming down your face.

In a good way, of course.

Now, I cannot take all the credit for the culmination of this menu (hats off to my uber-talented and master of all things delicious, Aunt Kari) as I served only as a sound board contributor. But as Kari rattled off what she served for Christmas, I was, more or less, freaking out. Really freaking out. Antsy foot-tapping, mouth agape, sitting on the edge of my seat, ready to just absolutely burst. "ARE YOU KIDDING ME?" was the only way I knew how to respond.

Kari wasn't kidding.

sliced baguette with sweet butter, smoked mackerel, and watercress

Aquavit

blood orange, mint, and torn mozzarella salad

amarone osso bucco with cranberry gremolata

pappardelle with truffle butter

Amarone or Brunello di Montalcino

bubbles (this is dessert)

Lucien Albrecht Crémant d'Alsace Brut Rosé NV

Now bust out those champagne flutes. Happy, Happy New Year to you all!

recipes

For the smoked mackerel hors d'oeuvres, slice a crusty baguette on the bias into rounds. Spread each piece with softened sweet butter then top with flaked smoked mackerel (you can find it at Whole Foods) and some watercress. Done. Divine.

Blood Orange Salad

Amarone Osso Bucco (Serve with torn pappardelle tossed with truffle butter, salt, and pepper)

christmas picture book

2010-12-27T09:40:00.008-05:00

edible christmas traditions

2010-12-24T10:12:00.009-05:00

It's Christmas Eve! Christmas EVE. Can you believe it? I certainly cannot. But quietly wrapping up gifts last night, glass of wine in hand and lights turned down low, admittedly did wonders for my holiday spirit. I smiled with every fold of paper and tying of silky bow.

I am a living, breathing, walking cliche. Of this, I am aware.

But now, as I sit in the kitchen, watching my mom gently roll out cardamom-scented Mandelskorpor while curiously glancing back and fourth between several versions of hand written recipes (spread out in varying shades of cream to white, showing their age), I'm reminded of how this holiday, more than any other, is deeply rooted in its traditions. And that charming little fact, is what makes this time of year especially joyful, particularly cozy, and deliciously (albeit gluttonously) comforting.

In honor of Christmas Eve, I thought it'd be nice to share some of your Christmas traditions. Enough about me! Because there's comfort in the fact that even though traditions vary from home to home and table to table, the sentiment is one and the same.

Here's a recipe from new reader, Mary Lu Herron, who has graciously shared a recipe (and story) for a beautiful Swedish Tea Ring. And after being mesmerized by the delectable-looking final product and fantasizing about taking a bite, fresh from the oven, I wouldn't be the least bit surprised if this cake made its way into your Christmas traditions, too.

"Tradition plays a big part in this dessert in our family. My mother used to make it on every Christmas holiday. When I was young, I seldom thought about the work that went into it, just how good it tasted after Christmas dinner.

My mother died on December 1, 1976, and I decided to make it myself for our family Christmas that year because it would be a comforting, familiar thing in the house. Kneading the dough also turned out to be an unexpected therapy.

It sounds daunting, but it's really easy to make. I continued to make it for years, until I lost the recipe when we moved. We had always called it Mom's Coffee Cake, so I didn't know what it was really called and had no idea where to look for it anywhere else. I found the recipe by accident a few years ago in an old "Betty Crocker Picture Cookbook" from 1950, and decided to make it again, I know my brother and sisters and father (he's almost 94) will be happy to see it this Christmas."

Swedish Tea Ring

Makes 2

Recipe Courtesy of Mary Lu Herron

Dissolve 2 packages dry yeast in 1/2 cup warm water and 2 tsp. sugar

Scald and cool 2 cups milk

Add 2 teaspoons of salt and 1/2 cup butter

Add two beaten eggs

Mix the above with the yeast and flour (7 to 7-1/2 cups). Be sure to keep the dough on the sticky side. Keep in a warm place and let it rise until its doubled in size.

Punch down, knead, and let it rise a second time.

Divide dough into two parts. Place one part on a floured surface and roll out to 9" x 18". Spread entire surface of dough with softened butter. Mix 1/2 cup brown sugar with 2 Tbsp. flour, 2 tsp. cinnamon, 1/2 cup chopped walnuts. Spread this mixture over the buttered side until it's entirely covered.

Roll up tightly, beginning at wide side (as you might for cinnamon rolls). Place sealed-edge down on a lightly greased baking sheet and form into a ring by joining the two ends and sealing them together. With scissors or a pairing knife, makes cuts 2/3 of the way through the ring at 1-inch intervals. Twist and turn each cut section on its side. Allow to rise a third time.

Bake at 350F for 25 minutes, or until golden-brown and baked through. Frost (recipe below) while slightly warm.

For the Frosting:

1 cup confectioners sugar

1/2 tsp. vanilla

2 Tbsp. or more, warm milk

Mix all ingredients together and drizzle over warm cake.

weekend dinner party: christmas in limbo

2010-12-22T09:54:00.009-05:00

While I wouldn't go so far as to call myself Scrooge, I'd be remiss to not own up to my lack of "holiday cheer" this year. This has been the result of not sitting still for the past month. Thanksgiving came and went with the blink of and eye and nary acknowledgment and then I flew the coop to the tropics which, needless to say, did not help with my concept of time and seasonality but did, however, thoroughly improve my complexion and mental health by means of Vitamin D and Red Stripe.

I've also come to the realization that Christmas doesn't feel entirely Christmas-y when you're in adulthood limbo. You know, the "I'm no longer a kid but don't yet have kids" kind of limbo. And during this time of my life, I've noticed a significant loss of Christmas libido. Which is why, moving forward, I'm skipping town for the Holidays (while I still can) and jetting off to somewhere with cloudless skies, temperatures in the low 80's, and a light breeze that rolls in and thoughtfully tickles my sun-kissed skin. What a merry, merry, merry Christmas that would be.

But Christmas is in Connecticut this year. And Christmas in Connecticut means one thing and one thing only: Ina Garten. Girlfriend knows how to put together an elegant comfort food spread; the epitome of a Holiday meal. And that mixed with the subtle scent of pine, the sweet yet spicy smell of Glogg gently simmering on the stove, candles flickering, James Taylor crooning "Winter Wonderland" and suddenly there's no where else I'd rather be. On Christmas.

gravlax with mustard-dill sauce

chaource cheese

Hiedsieck & Co Monopole Blue Top Brut

fillet of beef with gorgonzola sauce

potato and fennel gratin

sauteed string beans with mushrooms

baby greens with parsley-red onion vinaigrette

2008 Man O' War Syrah

swedish apple-cardamom cake with vanilla sauce

Wishing you and yours the happiest, healthiest, and yummiest of holidays.

recipes

Gravlax with Mustard-Dill Sauce

Fillet of Beef

Gorgonzola Sauce

Parsley-Red Onion Vinaigrette

Swedish Apple Cake (replace the cinnamon with cardamom)

Painting above by Carl Larsson courtesy of Blog of an Art Admirer and History Lover

butternut squash and taleggio pizza

2010-12-20T14:39:00.005-05:00

While throwing miscellaneous articles of clothing and magazines into my weekender this past Friday, I glanced at my camera and made the conscious decision that I would not be needing it. I had no plans for cooking anything and this weather is far from picturesque. Nope, I wouldn't come across anything photo-worthy while I was in Connecticut for the weekend (hence the photo fail above courtesy of my Macbook "camera").

Then inspiration struck early on Saturday morning via Twitter when someone wanted a suggestion for something new to do with winter squash. Given my vast and equally diverse wealth of knowledge on all things epicurean, I immediately knew what to recommend.

Turn it into a pizza topping, of course.

I mean, if nothing else, I make myself laugh. Out loud. Often. Because, you see, I am hilarious. And not the least bit modest about it.

Every time I suggest making pizza, I laugh (a maniacal little snicker). I laugh because I'm fairly confident a lot of you are thinking I'm a one-trick pony. All I make are pizzas. But that's just fine with me. Because until you've had a taste of this pony's well rehearsed trick (I'm sorry for how that comes out), all the eye-rolling and pigeon-holing will come to an end. And I'll be laughing all the way to the...

Well, see, now there's nothing funny about the fact that I can't finish that sentence.

Butternut Squash and Taleggio Pizza

1 medium-large butternut squash, peeled, seeded, and cut into 1/2 inch cubes

1 tbsp. olive oil

1 tbsp. maple syrup

4-5 cloves of garlic, whole and not peeled

1-2 tsp. fresh sage, finely chopped

salt and pepper

2 shallots, thinly sliced

fresh pizza dough

taleggio

Preheat the oven to 400F. On a baking sheet, toss the butternut squash with the garlic cloves, sage, olive oil, maple syrup, salt and pepper. Roast for 20 minutes and allow to cool.

While the butternut squash cools, raise the oven temperature to 450F (make sure pizza stone is in oven). Stretch out the pizza dough to desired thinness. Brush the dough with a little garlic oil and then top with a scattering of the butternut squash followed by a sprinkling of shallots. Bake the pizza on a pizza stone for about 10 minutes (the crust should be just starting to brown). Top with evenly distributed pieces of taleggio and allow to cook for another 2 to 3 minutes until the cheese has completely melted and the crust is nicely browned and cooked through.

To serve, top the pizza with some lightly dressed baby arugula. Devour.

christmas gift idea [for foodies]

2010-12-15T14:53:00.009-05:00

I glanced over at the calendar this morning and noticed it's the 15th of December. Which initially, yielded no reaction other than the uttering of "hmph" and followed up by a yawn.

About five minutes later, the chemical synapses in my brain started to function at a snail's pace and I finally came to: I really need a haircut.

Ten minutes later: Christmas is ten days away.

And as I sit here racking my brain for gift ideas for the lucky [wink] recipients in my life, I thought I'd fork over [pun so intended] my two cents on what to give the foodie in your life this Christmas.

A Boos Block (shown above, upside down, as a serving platter for my chipotle meatloaf sliders).

Handsome and practical, these substantial butcher blocks will improve your life in the kitchen by tenfold. There's nothing worse than attempting to do prep work on a small cutting board that's constantly shimmy-ing around on the counter (and not to mention, incredibly dangerous). It's simple: When you have the room to chop, cooking becomes easier. Much, much easier.

Wait. Did you not know that?

Maybe your synapses have caught the same bug as my synapses. It seems holiday denial causes temporary loss of common sense.

But the real kicker here? Giving this as a gift will undoubtedly result in a dinner invitation. Or three. Making the Boos Block the gift that keeps on giving. I mean, I'm just sayin'.

Ho, ho, ho.

Purchase Boos Blocks* here and here and here. I assure you, they are worth every penny.

*I suggest gifting a bottle of mineral oil alongside for longevity and care.

holiday parties

2010-12-09T10:13:00.012-05:00

No matter what the season or time of the year, I'm often faced with the following question: "What should I make for_________?" From potlucks to romantic dinners for two, I find some sort of thrill in putting together what I consider to be, the most ideal recipes given the circumstances and taste buds of my faithful inquirers. But the second the Holidays have made their presence known (I find CVS and the like to be among the first to jump that gun), is when the questions really start trickling in. Consistently.

"What should I make to bring to a holiday cocktail party?"

More often than not, I want to respond with, "Well, there's always pizza..." to which I think most of you want to laugh while simultaneously socking me in the face. I love my readers!! No worries, though. I get it. You're over it. I killed it for you.

And yet, they always go over so well whenever I serve them.

But for the sake of not suggesting the "P" word and saving myself from a shiner, here are a couple of ideas that would go over smashingly at any of your holiday cocktail parties this year. Just one question: Where's my invite? 'Cause this girl's got far too many festive cocktail dresses that are waiting, somewhat patiently, to celebrate the season.

crostini with beef tartare and white truffle oil

feta and butternut squash crostini

dilled gravlax with mustard sauce

mor-mor's swedish meatballs

crostini with goat cheese, orange, red onion, and mint

(Spread goat cheese onto crostini. Top with a salad of orange segments, chopped fresh mint, finely diced red onion, salt and pepper.)

bammy topped with chile-lime crab salad

(Omit the tomato but add chopped avocado to the salad. Make the bammy in 2" rounds.)

And since the Holidays just maniacally scream cocktails (c'mon, something's gotta save us from awkward encounters and occasional--err, inevitable--family bickering) I suggest whipping up a large pitcher of my Pomegranate-Lime-Basil Martinis. And keep 'em coming.

Happy Holidays! xo.

weekend dinner party

2010-12-08T10:01:00.009-05:00

I just recently purchased my very first lottery ticket. Why, you ask? I've long since passed my 18th Birthday and I'm not particularly "lucky" when it comes to winning things, regardless of how great the odds (my younger sister was the one blessed with the luck gene). But if there's one life lesson I've come to realize and in turn, highly respect, it's if not now, when? Carpe Diem, man. Or should I say mon? Because once I've won the lottery, I'm going back to Jamaica. Booking an ocean-front, cliff-hanging villa at The Rockhouse and staying put for a few weeks. And when I've exhausted the life of leisure (hilariously impossible), I'll up and jet off somewhere else. Anywhere else I please.

I'm going to win the lottery and travel my pants off.

In the meantime, I'm bringing Jamaica to me this weekend with a menu straight from the beaches of Negril. So invite a couple of your favorite people over and stock up the fridge with Red Stripes. We're straight up stickin' it to the winter weather with this tropical spread.

smoked marlin dip with sweet potato chips

Spanish Sparkling Rosé (see image below)

steamed snapper with ginger, lime, and cilantro

coconut rice

sauteed callaloo

New Zealand Sauvignon Blanc

jamaican banana cake

RECIPES:

smoked marlin dip

steamed snapper with ginger, lime, and cilantro

sauteed callaloo (substitute a combination of kale and spinach for the callaloo)

jamaican banana cake

Coconut Rice
Recipe Courtesy of Yours Truly
Serves 4, generously

4 cups unsweetened coconut milk (about 2 cans, supplement any shortcomings with water)
1 3-inch nub of peeled fresh ginger
1 tablespoon salted butter
1 teaspoon salt
2 cups of white rice
cilantro for garnishing

In a medium-sized pot, add the coconut milk, ginger, and butter, and bring to a boil. Add in the rice, stir, put the lid on and turn down the heat to low. Set the timer for 18 minutes and allow to cook, untouched. After 18 minutes, stir any excess liquid sitting at the top into the rice (it should be very creamy) and taste for seasoning. Place in a large bowl and top with plenty of fresh cilantro.

Image above of The Rockhouse courtesy of Wonderfelle

from jamaica, with love

2010-12-06T10:59:00.018-05:00

I went, I saw, I ate, I drank and I fell in love.

With Jamaica, that is.

I'm still fumbling with my words; unable to give justice to all that I encountered. A total departure--a much-needed escape to pure relaxation. Away from the cold, away from the stress, away from the mundane routines. It was the kind of trip that will stay with me for a long time and thus, inevitably, the kind of a trip that was particularly painful to say goodbye to. So difficult in fact, that I extended my stay; incapable of turning my back on my life of leisure in paradise.

So as I longingly stare off into space (while snow dramatically flurries outside my window), dreaming about being back on the beaches of Jamaica, I'll leave you with a few keywords and snapshots.

Red Snapper, Coconuts, Spiny Lobster Tails, Cava, Lemongrass, New Friends, Herb Gardens, Cilantro, Jamaican Basil, Pineapple, Star Fruit, Red Stripe, Scotch Bonnet Peppers, Fresh Ginger, Coco Bread, Curried Goat, Smoked Marlin, Callaloo, Green Plantains, Blue Mountain Coffee, Rum, Craw Fish, Sweet Potatoes, The Rockhouse, Cliffs,Vodka and Soda Water with Lime and a splash of Pineapple Juice, Jerk Chicken, Saltwater, Sand like Silk, Love, and Sunshine. A whole lotta Love and Sunshine.

Irie!

pomegranate-lime-basil cocktail

2010-12-05T17:43:00.008-05:00

I'm typically not one for cocktails. Sure, there's the occasional mojito when I'm on vacation or margarita on the rocks when it's been a hideously bad day, but beyond that, wine or light beer are typically my poisons of choice (used responsibly, of course). But if/when I am in the mood for something with a bit more of a backbone, I figure I might as well take it as an opportunity to balance out the bad with a healthy dose of good. Confused? Alright, I'm taking about pomegranate juice. Pomegranate juice and vodka, that is.

The pomegranate is a super-food. It's totally jacked up with all sorts of vitamins and antioxidants and immunity-boosters and, to top it all off, is incidentally delicious. Slightly pucker-y but balanced by a welcomed punch of sweetness, it's almost thick with silkiness. I like to treat my POM juice like a concentrate of sorts. Take, for example, my non-alcoholic pomegranate spritzers (dash of Pom juice with some seltzer and a squeeze of lime). Or, in this case, my pomegranate-lime-basil martini. It only takes a little bit of Pom juice in order for it to subtly yet strongly (I realize we're facing a slight oxymoron here, but bear with me) make its presence known. And I don't think you need me to remind you that it's all about the subtleties.

Oh, it is so all about the subtleties.

And to carry along with that ever-important life lesson, the rest of this "recipe" comes together quite effortlessly. And I mean that. This is the cocktail for the cocktail-phobic. No cocktail shaker? Yeah, me neither. No problem. Make these individually. Fill a tumbler-sized glass with some ice* and add in a jigger (shot glass portion) of vodka and a jigger of Pom juice. Squeeze in a wedge or two of lime, one or two basil leaves, loosely torn, and then top off the glass with some seltzer water. Give it a quick stir, sneak a test sip for balance and then smile. You can feel good it about this drink. It's got antioxidants and...y'know...good stuff.

Cheers, darlin'.

*If you really want to go all out, make lime-flavored ice cubes by squeezing plenty of limes into some water then pouring the lime water into an ice cube tray. Before freezing, add a little slice of lime to each cube. Freeze until solid and there isn't a sad soul on this earth who wouldn't be impressed and equally charmed by this crafty gesture.

brunch (yeah, i know) at petite abeille

2010-12-05T16:43:00.004-05:00

In my defense, this was not intended to be a Sunday Brunch. It was just three gals who found themselves with a hankering for some warm food and a good glass of wine to cozy up to after spending a good chunk of time lounging on the couch and away from the biting frigidness outside. Let's be honest. It stings outside. Literally. Stings.

So after a fairly painful stroll over to Petite Abeille (must find hat with insulation) we were faced with brunch menu options only. And so I did what any rational human being would do. I ordered Eggs Benedict.

I mean, look at it. Take that in for a moment. Get all up in that.

And now you know how I inadvertently ended up doing Sunday Brunch. Just don't tell anyone I liked it. Would likely cause an uproar.

i'm in jamaica!

2010-11-29T16:52:00.005-05:00

But don't worry. In between the Red Stripe Lights (which are handed to you upon landing) and Spiny Lobster Tails and Red Snapper Sandwiches served on the beach, I'm taking notes. And I mean that. Or at least mental notes. And photographic ones, for sure. Because there's something to be said about Jamaican cuisine beyond the Jerk Chicken and Rum and Rasta-lifestyle. Or, at least, I think there is.

A few teasers to keep you 'round. I'll be back soon. No worries, mon.

thanksgiving line-up

2010-11-23T13:36:00.006-05:00

le menu

Cooks Illustrated's Roasted Brined Turkey

Pommes Aligot

Maple Sweet Potatoes with Roasted Garlic and Sage

Brussels Sprouts with Cranberries

Pepperidge Farm Stuffing with Green Apple and Mushrooms

Fall Salad with Pear and Red Onion-Parsley Vinaigrette

Cranberry Sauce with Orange and Apple

To nibble on beforehand, there will be a mind-boggling array of some of my favorite cheeses: Petit Nivat, Chaource Lincet, and Camembert D'Isigny. One of our friends is bringing "Potted Shrimp"--a recipe she had seen in the Food Section of the New York Times. And there will be no shortage of wine. From Gosset Brut Grande Reserve to Jean Paul Brun Beaujolais L'Ancien to Washington State Riesling to California Zinfandel, I'm honestly not sure which part of this ridiculous spread I'm most excited to dive into.

Although if push came to shove, the answer would quite simply be: cheese and wine. End of story.

What are some of your favorite Thanksgiving dishes? What are you responsible for this year?

co ba

2010-11-22T10:05:00.008-05:00

My love for Southeast Asian cuisine is old news by now. And by old news I mean I've beaten the proverbial dead horse, ad nauseam, in front of you all more times than I'd like to recount. But I can't help but get excited when I come across a new cilantro, mint, and lemongrass-centric place to share--especially when said new place is a stones throw from my apartment. It automatically gives it an unfair and openly biased boost based on convenience. But for what it's worth, I was dining with a Swede and a Connecticut'er, both of whom could not stop raving about the food and would leave civilly only if they were promised to return soon. So regardless of convenience-factor, Co Ba is totally bringing it with their food.

And balance (of flavors, textures, and temperatures) is the name of the game.

ginger poached duck with cabbage salad topped with vietnamese coriander, shallot crisps, and spicy lime-ginger dressing

grilled lemongrass chicken over vermicelli salad with fresh herbs, peanuts, and a chile-lime sauce

pan-seared red snapper with spicy lemongrass-pineapple sauce

We left with lips still tingling, stomachs comfortably full, and wallets miraculously in tact. The ideal dining experience with exceptional service--oh, and did I mention it's conveniently located? And don't even get me started on their Banh Mi's.

God, I love this kind of food.

Enter: Dead Horse and Kiira, bat in hand.

Co Ba

110 9th Ave. (b/w 17th and 18th)

FOOD: 37

SERVICE: 30

LOOK: 17

VIBE: 7

FINAL GRADE: 91

my nyc restaurant map

2010-11-19T11:20:00.002-05:00

Everywhere there's a little blue marker, I've eaten at. At least once. If not multiple times. And if this doesn't worry you, rest assured that I'm doing all the worrying for you. Tenfold. And I wonder why my paychecks always seem to dissipate so quickly? Someone needs an intervention. And I'm not naming any names.

For more detailed information on my restaurant map, click here.

weekend dinner party

2010-11-17T12:58:00.011-05:00

It's the weekend before Thanksgiving (gulp) so I propose keeping things light this weekend. There's also the fact that there are only ten days and a holiday centered around gorging that separate me from the beaches of Jamaica (do ya hate me?). Alas, all the more reason to lighten up the ole "diet."

Whether or not this spread can truly be considered "lightened up" is debatable because it certainly tastes anything but--which is the trick to staying on the healthy-eating track. And from a person adverse to almost all things track-related, you can rest assured that my "responsible" suggestions won't leave you feeling deprived of anything.

You see, because there are just very few things I deprive myself of. I come from a place of "yes."

In many ways, this spread is my ode to Mooncake. And while I owe them much of the credit, I came up with these recipes all on my own this past weekend when they were received with an overwhelming (yet humbling) number of compliments and finished with a standing ovation. While the latter may or may not be a slight embellishment on the truth, I assure you this meal will not go by unnoticed. And your figure will thank you (but really, me).

salmon with cilantro-ginger sauce over steamed rice

bibb lettuce salad with avocado, mango and orange-ginger dressing

new zealand sauvignon blanc

toasted coconut frozen yogurt

The pictures above show how leftovers (we did strip steaks rather than salmon) were translated the next day: Open-faced sandwiches, lovingly and perfectly curated by my cousin Renée on Sunday afternoon. May be one of the best looking things on Eat + Greet to date. And I had nothing to do with the assembly. Go figure.

Anyways, a bright, zippy Sauvignon Blanc from New Zealand with big, juicy hints of grapefruit will go smashingly with this meal. And I know that because it's what I served alongside. Making two red wine drinkers absolutely swoon.

Contrary to popular belief, turns out I know a thing or two about wine and food pairings.

Salmon with Cilantro-Ginger Sauce

Serves 4

For the salmon:

4 6-oz. salmon fillets

1/3 cup balsamic vinegar

2 tbsp. lite soy sauce

2 tbsp. freshly grated ginger

4 cloves of garlic, grated

2 tsp. of sugar (or honey or agave syrup)

sprinkle of red chili flakes

1/2 tsp. salt

In a shallow dish, combine all of the wet ingredients. Turn the fillets of salmon around in the marinade until they're evenly coated. Cover with plastic wrap and allow to marinate in the refrigerator for at least an hour or two, turning the fillets once or twice.

Preheat the oven to 375F. Wrap each fillet in a piece of foil and place on a baking sheet. When the oven is up to temperature, place the baking sheet in the oven and allow to cook (steam) for about 10-15 minutes. Be careful not to overcook. Serve with steamed rice and cilantro-ginger sauce.

For the cilantro-ginger sauce:

1 bunch of fresh cilantro

1 jalapeno, halved and seeded

2 cloves of garlic, peeled

1 tbsp. freshly grated ginger

sprinkle of sugar

1 tbsp. rice vinegar

1 tbsp. canola oil

salt to taste

In a food processor, combine the cilantro, jalapeno, garlic, and ginger. Pulse until everything is finely chopped. Add in the rice vinegar, sugar, canola oil, and salt and blitz until combined. Taste for seasoning.

Orange-Ginger Dressing

1/4 cup orange juice

3 slices of ginger (cut 1/4" thick or so)

1 small shallot, finely diced

1 tbsp. rice vinegar

2 tbsp. canola oil

salt to taste

In a small saucepan over medium-high heat, add the orange juice and ginger slices. Bring to a boil and then allow to simmer until the juice has reduced by half. Set aside and allow to cool.

In a small bowl, add the cooled orange reduction, rice vinegar, and chopped shallot. Stir to combine then whisk in the canola oil. Taste for seasoning.

Serve drizzled over a salad of bibb lettuce, sliced avocado and mango.

arthur ave.

2010-11-15T14:07:00.006-05:00

What better excuse to hit up Arthur Ave. than for a quick lunch before a trip to the Bronx Zoo? Besides, we had two Swedish "tourists" with us and it seemed like an appropriate NYC experience--and one that this so-called "New Yorker" hadn't yet experienced. Our game plan? To hit up whichever spot along Arthur Ave. that we could find a parking spot in front of. And lo and behold, we found ourselves at Full Moon Pizzeria.

A slice of cheese for me (judge all you want, but, I think this is the best way to detect a pizzeria's worth) and a few other slices of veggie-laden pies and we were ready to gorge.

The pizza was good enough--a typical New York slice--but certainly nothing to rush back to the Bronx for. And we can probably blame that on my lack of energy to seek out the "best" of the neighborhood for the sake of convenience. So why even bother posting about this lackluster, run-of-the-mill lunch? Because I really just wanted to post pictures of my Swedish cousin Renée's little nugget, Nellie, indulging in her first New York slice.

I nearly die every time I look at that angelic, rosy-cheeked, blue-eyed face. She is absolute preciousness personified.

And she's a really, really good eater. A petite gourmand in the making.

weekend dinner party

2010-11-10T10:06:00.007-05:00

How's this for an unintentionally prejudiced conundrum: I don't particularly care for Indian curry but I love, love, love Thai curry. There it is. Out in the open. I can't explain it. But I can make an educated guess that it has something to do with the addition of cumin (A spice that I unfortunately cannot stand behind--literally). This inopportune opposition has led to a tragically limited number of Indian food experiences. My excuse is always that I'm not in the mood. But really, I think it's got a whole lot more to do with a reverse Pavlovian-type response I have to cumin-scented curry along with the lack of a clear, rational mind.

So, in an effort to take the fragrant bull by the horns, this weekend's dinner party menu showcases an Indian-themed spread. The combination of my sweet cousin, Aly (seen below), who's living in India for the semester and my Indian-food-loving Swedish cousin, Renée, who's coming to visit this weekend, provided me with all the inspiration I needed. And when I started clicking through Aly's unbelievable photos documenting her adventures and simultaneously sifting through the cilantro, mint, cucumber, yogurt, and garam-masala flecked recipes, I started to realize just how irrational my alleged fear is and how excited I am to start exploring by means of shoving face with these delectable dishes.

chicken masala

jasmine rice

cucumber raita

curried carrot salad with currants and mint

pomegranate spritzers with lime

RECIPES:

Chicken Masala

Cucumber Raita

Curried Carrot Salad

Pomegranate Spritzers: Equal parts POM pomegranate juice and seltzer and top with a squeeze of lime. For an alcoholic version, a splash of vodka can be added.

betcha didn't expect to see this

2010-11-09T11:36:00.008-05:00

Believe it or not, I've been perusing recipes for chicken enchiladas as of late. Can't exactly tell you why, seeing as I've never really even had much experience with chicken enchiladas, but I've just been curiously drawn to them. A typically cheesy, creamy dish that's perked up with chile and cilantro and made hearty by shredded rotisserie chicken. More importantly, I wanted to try and find a recipe that would allow me to lighten it up significantly while also making it a little bit more "gourmet" and a little bit less kitschy. And while a cup of cream and a pound of cheese might be appropriate (and/or borderline cruel) for a dinner party, it has no place in my weekly diet. And so here's what I'm proposing: replace the cup of cream with a combination of 1/2 cup reduced fat sour cream and 1/2 cup fat free greek yogurt. The mozzarella cheese can be replaced with part-skim mozzarella (or a reduced fat monterey jack or cheddar). While I admittedly haven't yet experimented with this on my own, I have a feeling the substitutions will work seamlessly and none of the luxurious texture of this dish will be sacrificed in the least.

Cooking for one? Try halving or quartering the recipe and layering it up in a smaller individual-sized baking dish. Just cut the tortillas down to size to fit the vessel.

And alongside? You can guarantee there will be a simple green salad with some sliced avocado and tomato with a lime dressing to liven things up. The added bonus to this recipe is that it's a totally economical way to feed a crowd. Not to mention incredibly filling with just enough of a kick for both body and soul. Which is just what this doctor ordered.

Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Recipe adapted from Bon Appetit, September 2005, amended by yours truly

Makes 8 servings

2 pounds large tomatillos, husked, rinsed, halved

1 1/4 cups low-sodium chicken broth

10 garlic cloves, peeled

2 cups sliced green onions

2 cups (packed) very coarsely chopped fresh cilantro

1 large serrano chile, sliced (with seeds)

12 5- to 6-inch flour tortillas

1 purchased rotisserie chicken, meat torn into strips (about 4 cups)

1 pound part-skim mozzarella cheese, cut into strips

1/2 cup reduced-fat sour cream

1/2 cup fat free greek yogurt

Preheat oven to 450F. Mix tomatillos, chicken broth, and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.

Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of the chicken strips and half mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Stir in reduced-fat sour cream and fat free greek yogurt into 1 1/2 cups of tomatillo sauce and pour over top. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

Photo above courtesy of Bon Appetit

comfort food

2010-11-02T09:58:00.008-04:00

It's not just the abrupt and startling (and unwelcomed) blast of chilliness that's got me longing for comfort food. No, instead, it's a whole slew of other non-weather-related things that have managed to do a number on my appetite. Flavors are temporarily coming across somewhat muted and so my natural next step is to turn to soothing textures. And warmth. And there's nothing more soul-satisfying and comforting than a piping hot bowl full of familiarity that's enriched with some cream and spooned over buttered and parsley-flecked egg noodles.

Beef Stroganoff may not be instinctual for you, but there's something about the old school'ness of it that sends me right home. In fact, I promptly called my mom this morning to get this recipe from one of the cookbooks that happily fed us throughout my childhood, appropriately called Dinner In Minutes. Which means you can cozy up to this meal at the drop of a hat--and we all know that when we're hit with pangs of sadness or homesickness or whatever else it may be, there's a sense of urgency. And the faster, the better.

Beef Strognaoff

Recipe Courtesy of Dinner In Minutes (and amended by Mom)

1 1/4 pounds flank, rib eye, skirt or lean sirloin steak

1 1/2 tablespoons canola oil

1 pound mushrooms, sliced (about 4 cups)

1 medium onion, chopped (about 2 cups)

1 1/2 cups low fat chicken stock

3 tablespoons tomato paste

2 tablespoons dijon mustard or more to taste

1/2 teaspoon worcestershire sauce or more to taste

salt and freshly ground pepper

1/2 cup sour cream

1/2 cup cream

1/4 cup chopped fresh parsley for garnish

Remove fat from meat and slice into thin strips about 1/4 inch thick. If using flank steak, slice across the grain. Place 1/2 tablespoon oil in a nonstick skillet and brown a few slices at a time on high heat, adding more oil as needed. Do not overcook; the meat should be juicy and slightly rare. As soon as the meat is browned, remove from the pan. Continue to brown all meat slices in this manner. Add onions and sauté until transparent, about 10 minutes. If the pan seems too dry, add about 1/4 cup water to prevent burning.

Add mushrooms and cook for a few minutes. Pour in chicken stock. Add tomato paste, mustard, worcestershire sauce and salt and pepper to taste. Mix thoroughly, scraping the bottom of the pan to incorporate all of the browned bits into the sauce. Cook for 5 to 6 minutes to reduce the sauce and slightly thicken it. Taste. You may need to add sugar and a little more worcestershire sauce or mustard. There should be a delicate blend of flavors. Return meat to sauce and add cream and sour cream. Cook for 2 to 3 minutes without boiling to rewarm meat. Taste for seasoning again. Stir in parsley right before serving.

To serve: Place cooked, buttered egg noodles on each plate and serve stroganoff over noodles. Sprinkle with a little bit more parsley.

halloween brunch

2010-11-01T10:15:00.007-04:00

absolutely perfect eggs benedict

pizza with sliced potatoes, onion, rosemary, goats milk brie, speck and egg

pizza with white onion, goat cheese, smoked salmon, frisée salad

(halloween) dinner party

2010-10-27T11:07:00.008-04:00

As I mentioned last year, Halloween just really isn't my scene. I'm all for getting dressed up but, just not in an over-the-top costume, per say. Instead, I'd rather consider it the perfect opportunity to give my new LBD a spin which I haven't been able to find the appropriate christening venue for. But a faux-Halloween dinner party would easily allow me to wear the silk, backless little number, no questions asked. Just don't ask me what I'm dressed up as.

chicken liver pâté with grilled bread

Vernaccia di San Gimignano

pumpkin and goat cheese lasagna

fall salad with maple-dijon vinaigrette

Oregon Pinot Gris

caramel popcorn squares

Bubbles

I couldn't help but go the pumpkin-route here. It was just way too easy. But hopefully you'll find this application of the big orange gourd to be a nice departure from the desserts-only category. Additionally, butternut squash puree could just as easily be substituted for the pumpkin if that tickles your fancy. The starter, I'm sure, will garner an "ewww" factor from some of your guests at first (although, really, shame on them) but just one bite of Marco Canora's (of Terroir) Chicken-Liver Crostini will send shivers down their spines. Scary good. (Although feel free to pick up your favorite store-bought pâté for an even easier but equally satisfying fix. My lips are sealed.)

And remember: There's nothing scarier than a dinner party without wine. So give an Oregon Pinot Gris and Vernaccia di San Gimignano (a Tuscan white with gorgeous apple notes) a try. I don't doubt they'll freak you out.

RECIPES

Chicken-Liver Crostini

Pumpkin and Goat Cheese Lasagna

Fall Salad

Caramel Popcorn Squares

Photo above courtesy of John Harvey Photography

eataly

2010-10-26T09:38:00.004-04:00

Finally made my way over to Eataly this past Sunday and in a word? Overwhelming! From the line down the block just to get into the market to the people elbowing you left and right to get a better look at the individually packaged zucchini blossoms and the price per pound on the fresh ricotta, this is not the place for the faint of crowds [raises hand]. To be fair, Sunday is obviously not the ideal day to venture to Eataly; nor is Saturday. But since mid-week jaunts don't really jive with my schedule, a weekend trip was inevitable.

Sadly, I forgot my camera and so I was heavily reliant on the camera on the phone of my epicurean field trip companion. You can guarantee, there would have been photo after photo of all of the beautiful and equally delectable goodies (imported and otherwise) that Eataly's whopping 50,000 square feet has to offer.

After chowing down on paninis (sopressata - provolone and a mortadella - mustard - robbiola) and guzzling Italian sparkling water, our stomachs and heads were better armed to battle the aggressive crowds. Speck, Italian butter, and fresh pappardelle were tossed into the basket as we haphazardly navigated our way through the food mecca, lusting over the marbled steaks and white truffles and curiously sniffing through the cheeses.

Will I be racing back? Probably not with much urgency. In its current state, it's a frenzied tourist trap and really not fit for a practical, efficient shopping experience. But a few months down the road, when the lines have (hopefully) diminished and the tourists have exhausated their rounds, I look forward to cozying up to one of the bar counters and ordering a platter of salumi and cheese while raising my glass to the end of the molto chaos.

Until then...

Eataly
200 5th Ave.

fancy food

2010-10-25T10:26:00.007-04:00

My initial reaction to "What should we do tonight?" was going to be something along the lines of "Uhh, I don't know. Maybe a burger? A beer? Something casual?" But I didn't even have the opportunity to mutter those silly words of apprehensive indecisiveness because the question was answered for me, with "I have duck breasts to cook."

A mere five minutes prior, I had been frantically tearing recipe after recipe out of the October issue of Food & Wine while re-organizing my recipe binder (yes, that's right) and had come across one for Duck Breasts with Crispy Potatoes and Frisée Salad. To be honest, I've never cooked duck. And not only have I never cooked it, but I rarely even eat it--and never think to order it when I'm at a restaurant. But that is not to say that I do not enjoy it. And when someone's offering to cook you duck breasts, you'd have to be an unsophisticated idiot to decline.

Not one for appearing unsophisticated or idiotic, I ran over to the produce market to grab my contributions to the meal. Yukon gold potatoes, some thyme, a head of frisée, and a round of goat's milk brie for snacking on during the 45 minute confit process the potatoes were about to go through.

That's right, we were confit'ing the potatoes. As soon as I carefully transfered the pan of potato slices with a garlic clove and a sprig of thyme covered, entirely, with oil, and glanced to my left to see duck breasts being scored and generously seasoned with salt and pepper, I couldn't help but kind of laugh to myself. "This is a pretty fancy little meal, no?" To which he couldn't help but laugh too and exclaimed "We're fancy!"

I'll tell you what's fancy, though. The 2008 Man O' War Syrah. I couldn't shut myself up about how unbelievably delicious it was. Deep, dark, and rich without being overwhelmingly fruity or sweet. It was far and away one of the best (if not the best) bottle of red I've ever come across.

Survey says? The recipe needs some tweaking--no two ways about it. The confit'ed potatoes, for as much fat and time they took, retained almost no flavor. And for a root vegetable to be fried in duck fat after confit'ing in garlic and thyme to have little to no flavor is almost frightening. Terrifying, really. The recipe also called for adding white truffle oil to the vinaigrette for the frisée. And while I'm down for white truffle oil to be drizzle on anything, the white wine vinegar kind of killed it. I suggested doing a dijon mustard-pomegranate vinaigrette next time. And saving the truffle oil for the potatoes, hot and crispy out of the oven.

And to continue the air of fanciness, the evening concluded with a friendly little push-up and leg lift competition which will not be discussed here any further. But I will tell you this: I'm reminded of it every time I laugh. Because laughing...hurts.

Recipe: Duck Breasts with Crispy Potatoes and Frisée Salad

farmers market spottings

2010-10-24T12:42:00.004-04:00

A Saturday morning stroll through the Union Square Farmers Market.

inspiration: wine tasting rooms

2010-10-22T11:57:00.006-04:00

Absolutely lusting over these Northern California winery tasting room photographs via Remodelista. Aside from the fact that they make me want to drop everything and bust my behind to the nearest tarmac to hop a plane headed West, they're also incredibly inspirational just from a design aspect. The aesthetic in each and every one of these tasting rooms makes me deleriously happy and I can't exactly explain why. They just make sense. And they feel familiar. And subtly romantic. And they're in the wine country. And here I go again, dropping all my stuff and frantically mapquest'ing my route to JFK.

Olabisi Wines Tasting Room

Medlock Ames Winery

Outdoor Terrace at Cade Winery

Blackbird Vineyards

blind sparkling wine tasting

2010-10-22T09:24:00.011-04:00

It's hard for me to articulate much of anything this morning because last night, my world got rocked. As in a warm, fuzzy, gluttonous, dream-like sequence of events which started with the promise of a blind sparkling wine tasting and then in walks a guy holding a bag which carries the makings for lobster rolls (with lobster from Cape Cod, I might add), followed by another two gentlemen with another four bottles of brown-bagged bubbly, and then I had to hold on to the counter for stability. Between the food and drink that was lying in my immediate future and the four-inch-high suede platform clogs I was sporting, my knees? They were a-knockin'.

And then the potato rolls hit the buttered cast iron griddle and I was hanging half my body out the window for air. This was a joke, right?

Nope. No joke. This was my real life Thursday night. There was also some triple-cream, pungently aromatic Brie, an aged goat's milk Gouda, sliced salami, hot and fresh-from-the-oven flatbread, and a green olive tapenade for spreading. And then the lobster salad, with the perfect meat to celery to mayo ratio was spooned onto the buttery, toasted rolls and I was just dumbfounded. Mouth agape. Turns out, there's nothing a male could do to be any more attractive than when they're handing you a homemade lobster roll on a toasted buttery potato bun. Nope. No, there is not. That is it. Take note, dudes.

I mean, get out of here with that claw meat!

As far as the bubbly goes, I jotted down tasting notes but they'll do no one any good. As usual, there was an interesting variety of bottles which challenged and excited our palates. But to be honest, I had checked out after my lobster roll. The names of the bottles will have to remain "TBD" until I've been pinched or woken up and the dream-sequence has ended.

Ain't bubbly grand?

weekend dinner party

2010-10-20T09:40:00.010-04:00

I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might be synonymous with Summer picnics, you'd have to be cray-zay to fill up a big old cast iron cauldron with scalding hot, bubbling oil, while carefully frying batch after sweaty batch while the barometer outside (and soon to be inside) is creeping past 90F. No way, no how, not eva. But now that it's comfortably cool--and arguably chilly--a platter of perfectly crispy and flavorful fried chicken with a side of creamy mashed potatoes and cool, crunchy, cucumber salad has quickly become synonymous with the absolute best of the best that Fall has to offer.

'Cause I said so.

ad hoc fried chicken

cucumber salad with sour cream and dill dressing

yukon gold mashed potatoes with dijon-lingonberry gravy

Egly-Ouriet Champagne

"homemade" chocolate pudding

And before you reach for that 6-pack of your favorite brew, Jon Troutman of Cork'd suggests a different kind of fizz: "Fried food absolutely screams for bubbles. Because this is the ultimate in fried chicken, you should be drinking (what I consider to be) the ultimate in bubbles. Egly-Ouriet is a small producer in the Ambonnay region of Champagne, this wine combines unparalleled richness and finesse...all for under $50. Save your Dom P for the* club."

*I so tried to get him to change that last "the" to "da" but alas, can't win 'em all.

Ad Hoc Fried Chicken (keep in mind this requires an overnight brine so plan ahead)
Yukon Gold Mashed Potatoes (feel free to wing these as this recipe calls for LOTS o' cream)
Cucumber Salad with Sour Cream and Dill Dressing

Dijon-Lingonberry Gravy

2 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup cream
2 tbsp. dijon or whole grain mustard
2 tbsp. lingonberry preserves

In a small skillet over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then slowly whisk in the stock. Allow it to thicken for a minute or so then add in the cream, mustard, lingonberry preserves, salt and pepper, and whisk. Reduce heat to warm and serve.

"Homemade" Chocolate Pudding: My-T-Fine (box mix) all the way. It most certainly lives up to its name. And then some. Don't scoff. I dare you to not eat it all before your guests arrive. DARE you!

Image above courtesy of Jun-Blog

taking my own advice (you should too)

2010-10-19T09:47:00.004-04:00

Even though I didn't sit down to dinner until a staggering 10:15pm last night, my chirashi bowl was well worth the wait. And although I don't suggest starting a two hour marinade process at 8pm, sometimes that's just the way it goes. So what better reward for a grueling day than a piping hot bowl of homemade food? A heaping spoonful of ginger-infused sticky rice was topped with some shredded carrot, creamy avocado, sliced Japanese-style broiled chicken, and drizzled with a sweet soy-sesame sauce flecked with chili flakes. The contrasting textures and temperatures and flavors were so deliciously thoughtful and satisfying, I can't think of a more appropriate and well-received dish on a chilly, tiresome, yet massively rewarding Monday night.

chirashi sushi

2010-10-18T09:52:00.008-04:00

Much to my dismay, on Saturday night, my roasted butternut squash was not developing the color I'd hoped for. Instead of caramelizing and crisping along the edges, it was practically steaming, in a 400F oven set to ROAST. To reiterate, it wasn't roasting, it was steaming. Frustrated, I glanced to my right and noticed Mark Bittman's How To Cook Everything, a Christmas gift I received last year but hadn't yet given it the full attention it deserved. I flipped through the index, looking for roasted butternut squash and found: nothin'. How To Cook Everything couldn't tell me how to properly cook roasted butternut squash. Slightly discouraged and muttering, "Seriously, Bitty?" under my breath, I flipped through a couple more pages and ended up on a chart of sorts explaining Sushi Bowls, also known as Chirashi Sushi. Bittman explains:

"Chirashi means 'scattered' and that's exactly what this is: various ingredients scattered over sushi rice."

I don't know about any of you, but I've been stuck in a lunch and dinner rut. I've exhausted all my go to options to the point where I'm developing a less than palatable reaction to them. But a sushi bowl (for a girl who craves sushi on the regular) was just the answer to my epicurean question of: what ELSE is for dinner?!

Here are a few of the combinations I found the most interesting. Each bowl of sticky rice gets a protein (meat, fish, or tofu), a vegetable, and a suggested sauce and/or topping:

Broiled or grilled chicken, Japanese style* with shredded vegetables (i.e. grated raw cucumber or carrots) topped with a soy dipping sauce and/or soy-based marinade

Pan-roasted tuna steaks with sliced avocado and mayo flavored with wasabi and topped with thinly sliced scallion

Grilled or broiled pork chops with Japanese pickles (found in Japanese market) or spicy Asian-style pickles, topped with toasted sesame seeds

Pan-cooked salmon with roasted scallions, Asian style**, and topped with ponzu sauce

Oven-fried sesame chicken with quick-cooked bok choy and pickled ginger

Broiled (or grilled) Chicken, Japanese Style*

1/4 cup soy sauce

3 tbsp. sake or dry white wine

2 tbsp. mirin (or 1 tbsp. honey mixed with 1 tbsp. water)

3 scallions, roughly chopped

1 tbsp. minced garlic

1 tbsp. minced fresh ginger

1 whole chicken (3 to 4 lbs.) trimmed of excess fat and cut into 8 pieces, or any combination of parts

neutral oil, like grapeseed or corn, for brushing

lemon wedges for garnish

Mix everything together except the oil and lemon wedges in a large baking dish or heavy plastic bag. Cover and refrigerate for at least 2 hours and as long as overnight, turning occasionally. When you're ready to cook, heat the broiler to moderate heat and put the rack about 6 inches from the heat source.

Start with the skin side down and broil, making sure the bird does not burn, until it's nearly done, about 15 minutes, then turn and cook until done, 5 to 10 minutes longer.

Serve hot, warm, or at room temperature with the lemon wedges.

Roasted scallions, Asian Style**

Heat oven to 400F. Drizzle 2 bunches of scallions with 1 tbsp. peanut oil, 1 tbsp. dark sesame oil, salt and pepper. Spread scallions out on baking sheet and roast, turning once or twice until lightly browned and tender, about 20 minutes. To finish, drizzle with 2 tbsp. rice vinegar, toss, and serve.

radicchio with pappardelle

2010-10-15T13:50:00.006-04:00

It's flippin' cold. And irritatingly windy. But it's FRIDAY! So I'm willing to turn the other wind-burned cheek on this whole weather thang.

Friday also allows for a certain level of indulgence. Although apparently this past Wednesday did too, which entailed a post wine tasting trip to Bar Boulud where we sipped on a bottle of private label Champagne and then a Northern Rhone Syrah and recklessly nibbled on pomme frites dipped in homemade mayonnaise and cheese and charcuterie plates that could make you blush. Let's just say I woke up with more of a moral hangover than anything else. I'm going to need to hire someone else to deal with my credit card bill this month. Because I'm not looking at it. (Mom, please don't call me to talk about this. Love you. XO.)

In an effort to save a little cash, how about dining in tonight? I just came across this recipe from Saveur for radicchio with pappardelle and it just sounded so perfectly appropriate. I imagine topping each serving with a poached egg could take things for a turn to ethereal.

Radicchio with Pappardelle

Recipe Courtesy of Steven Wagner for Saveur

2 heads cioggia or treviso radicchio

1 medium yellow onion, peeled and chopped

1/4 lb. pancetta or slab bacon, julienned

3 tbsp. extra-virgin olive oil

salt and freshly ground black pepper

1 lb. pappardelle

freshly grated parmigiano-reggiano

1. Core, then julienne, chioggia or treviso radicchio.

2. Heat oil in a large skillet over medium heat. Add pancetta and brown, stirring occasionally, for 5-10 minutes. Reduce heat to medium-low and add onions. Season with salt and pepper and cook, stirring occasionally, until onions are golden, about 30 minutes.

3. Meanwhile, cook pappardelle in a large pot of salted water until al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking water. Add radicchio to onions and pancetta and cook, stirring until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well, season with salt and pepper, and serve topped with freshly grated parmigiano-reggiano.

Image above courtesy of Saveur

inspiration for down the road

2010-10-14T16:59:00.008-04:00

Every now and then, I have to remind myself that I have bigger and better dreams ahead of me. Because when I start to think a little too hard about what is I want to be doing and the complications and difficulties that are associated with getting there, a girl can become just a little too overwhelmed, a little too quickly. Which is why I like reminding myself that someday, down the road, I'm going to have a little place of my own. A small, casual restaurant with approachable but thoroughly interesting and delicious food, an approachable but diverse wine list and craft beer selection, and a lobster bake every Sunday in the Summer. My restaurant will be near the water. My restaurant will be fabulous in every way. With a pitch like that, how could it not be, right?

We can discuss your standing reservations later. Because I just came across these photos for the new Lower East Side restaurant The Fat Radish (the word "fat" will be nowhere to be found in my restaurant) and I let out a gasp. This is my aesthetic, actualized. A Scandinavian feel with undeniably Parisian accents. The minimalistic yet warm and inviting look is one that I stand behind. It makes perfect sense to me. And it's the kind of environment that encourages relaxation but with a certain air of sophistication. Behold the look book for the restaurant of my future:

Photos courtesy of Eater

weekend dinner party

2010-10-13T10:11:00.010-04:00

Why hello, Fall! It is absolutely Autumnal outside today and no other weather gets me more excited to get into the kitchen than when the air is crisp, the sun shining, and the sweet, unmistakable scent of fallen leaves with a hint of mesquite fills the air. No more having to take breaks to relieve myself in front of the AC or sticking my red hot head in the freezer. And lemme get a Hallelujah up in here for that.

You know what else? I'm very much into Fall produce. Butternut squash, mushrooms, brussels sprouts, apples, and more, they're the kind of things that beg for experimentation in the kitchen. They are the kind of things that get me up and out of bed, bright eyed and bushy tailed, early on a Saturday morning.The promise of a day devoted to nothing but my own agenda and the produce that will be the inspiration behind dinner. And this weekend? It's the undeniably adorable and equally delicious brussel sprout.

belgian endive and apple salad with parsley

crostini with saint andré

2008 Chablis

spaghetti with shaved brussels sprouts and pancetta

2008 Produttori Nebbiolo

The endive and apple salad along with a piece of baguette smeared with some creamy, pungent cheese could (and will be) a lunch or dinner on its own any day of the week. Just thinking about the anticipated combination of those flavors puts a smile on my face. Jon Troutman of Cork'd says that the 2008 vintage was a phenomenal year for all Chablis. If you're looking to impress, go with a Premier Cru but if you're looking for a value play, go for a village level. The pairing will be heavenly either way.

I'm fairly certain that if you're trying to get a picky eater to try something new, tossing it into some pasta is a sure fire way to get them to take a bite. Salty, cured Italian meats never hurt either. The combination of pancetta and brussels sprouts is earthy and faintly smokey and transcends the tiny green globes to a level of pure divinity. And when paired up with a Nebbiolo from Langhe, Italy in Piedmont, visions of cherubs will start to appear. Jon suggests the 2008 Produttori Nebbioli, which at under $20, he says is a screaming value.

So grab a few white gourds (good luck finding them, but if you do, holler atcha gurl) and place them down the middle of your table, with a handful of white votives weaving their way in and out, and start chilling that Chablis. This weekend dinner party is going to be pretty fabulous. And luckily, no sweat either.

Recipes:

belgian endive and apple salad

spaghetti with shaved brussels sprouts and pancetta

Photo above courtesy of The Kitchn

thai coconut salmon

2010-10-12T11:40:00.005-04:00

A huge, big, fat thank you to all of you that joined me on UStream last night for a little impromptu cook-along! I had a blast seeing the strong Loyola Greyhound presence and answering some questions along the way. Much to my dismay (and yours too, I'm sure), I forgot to record last night's demo. And I also neglected to take any pictures. Total amateur hour on my end. But trial and error is the name of the game and next time, I'll be rip, rearin', and ready to go.

A glitch or seventeen are bound to happen then, too. But isn't that half the fun?

Here's the recipe for last night's Thai Coconut Salmon.

Thai Coconut Salmon with Baby Bok Choy

Serves 2

1 lb. fresh salmon filet(s)

1 can lite coconut milk

1/2 tbsp thai fish sauce

1 inch piece of fresh ginger, smashed

2 cloves of garlic, smashed

sprinkle of red pepper flakes

1 or 2 baby bok choy, sliced crosswise

small handful of chopped fresh cilantro

salt and pepper to taste

In a medium-sized skillet over medium-high heat, pour in half the can of coconut milk along with the smashed ginger, garlic, red pepper flakes, and fish sauce. Stir to combine, then bring to a bubble. Reduce the heat to medium-low and allow to simmer for about 5-6 minutes.

Season the salmon with salt and pepper. Remove the garlic and ginger from the pan. Add in the other half of the can of coconut milk and stir. Slip the salmon, skin-side down, into the coconut sauce, being sure to spoon some of the sauce on the top of the filet(s). Cover with a lid and allow to cook for 5-6 minutes. Add in the baby bok choy and cilantro, give a quick toss, and allow to cook, covered, for another 3-4 minutes or until both the salmon and the bok choy are just cooked through. Taste for seasoning and adjust.

Serve with steamed white or brown rice and a sprinkle of some more fresh chopped cilantro.

Image above courtesy of The Home Executive