mor mor's meatballs

My Mor-Mor (Swedish for Grandmother) was hands down my greatest inspiration in the kitchen. You know, it's funny. I had someone ask me the other day what the first thing I ever cooked was and my response was a cross between a blank stare, mouth slightly agape, and tumbleweeds blowing through my head. To be honest, I can't remember. And whether or not that's important, I'll allow you to be the judge. But what I can say, is that my earliest food memories are all associated with my Mor-Mor. A phenomenal cook who refused help in the kitchen and didn't believe in recipes. Which is why it's a miracle we're able to carry on any of her dishes. But as always, persistence and a devotion to trying, trying, trying until it comes out right, pays off. Always.

Surprisingly for a Swede, Mor-Mor had a seriously strong hand with garlic and had an innate knack for making anything taste crazy delicious. There was always a jar of homemade garlic oil in her refrigerator (and back-up in the freezer) which found its way drizzled on top of almost everything. Take for example, one of her breakfast treats: her homemade whole grain bread slathered with the garlic oil, a few slices of granny smith apple and topped with Cabot's extra sharp cheddar. Into her faithful toaster oven they'd go until the cheese had just melted, lovingly, over the apples. The salty sweet play was spot on. And the flavor combination could rival any of Tom Colicchio's Craftwich sandwiches (yeah, I went there). Whether or not that makes you cringe, quite frankly, I don't even care because it makes me smile. But more than anything, makes my heart long, once again, for her cooking. And just for her.

Most of the time I'm in the kitchen, I can feel her presence via my cooking attitude. And I think that's because I'm finally understanding her insistence on being the only one in control while cooking. Control freak? Well, maybe. But there's something about getting in there and winding down and having your own personal space to create. It's therapeutic for all of the senses.

I can't believe I haven't posted these before, but another one of Mor-Mor's many specialities were her meatballs. While they're not the least bit Swedish, we can't help but call them Mor-Mor's Swedish Meatballs. Along with her homemade tomato sauce made from the tomatoes grown from her garden, a little garlic oil, and tons of fresh parsley (Mor-Mor may or may not have been secretly Italian) they sent eyeballs rolling to the backs of peoples heads. There are way too many pictures than I'd like to admit of me as a one maybe two year old with chipmunk cheeks from lodging so many of the meatballs into my mouth at once.

Clearly, I couldn't get enough.

And I still can't.

Mor-Mor made them with ground beef but I've amended the "recipe" by using ground turkey instead. Just a personal preference, really, but they lack none of the flavor. Try them for yourself with a big bowl of spaghetti and some simple, made from scratch tomato sauce topped with a dollop of fresh ricotta. I think you'll find them just as special and soul satisfying as I do.

Mor-Mor's "Swedish" Meatballs

1 package of ground turkey, 93% fat free
1 egg
1/2 cup plain breadcrumbs
4 cloves of garlic, grated
1 small yellow onion, finely diced
1/2 cup flat leaf parsley, chopped
splash of milk
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients in a large bowl, using your hands. Form into small meatballs and set aside. In a large skillet (she preferred cast iron) over medium heat, melt a combination of butter and olive oil. When the butter starts to foam, throw in the first batch of meatballs (making sure not to over crowd the pan) and cook until all sides are golden brown and cooked through. Good luck not eating through half the batch before serving.

tuesday meal planning

So yesterday was one of those days where I was both swamped with work but also incredibly indecisive. I'm never one to be so busy to forget about eating but I think I kinda maybe sorta had that kind of Monday. But no complaints here, really. Hectic days allow me to CRUSH IT.

Now that my appetite's back and things have calmed down, I'm thinking about going with something really easy but full of flavor. Some California Style Mexican Soft Tacos. These are really great because you can absolutely swap out any and all of the ingredients to your liking. I'm thinking about going the chicken route but sliced steak, some simple grilled fish, or straight up veggies galore all work fantastically well.

If you're really feeling like you can't even deal with turning on the stove (And don't worry, we've all been there. Hello, last night.) feel free to pick up a rotisserie chicken and shred some of that up to fill your little soft tacos. Otherwise, slice up some raw chicken breasts and sautee them up with some garlic, a dash of hot sauce (or chipotle in adobe puree, my personal go-to) and the juice and zest of a lime. Zap the flour tortillas in the microwave for a few seconds while you shred some iceberg lettuce, slice some perfectly ripe avocado, onion, tomato, cilantro, whatever. (Here's another admission: a can of fat free refried beans are totally yummy and guilt free.) Fold up the sides, squeeze with a little extra lime and go ahead. Devour 'em. Because you know it's going to happen.

Obviously it's easy to throw these together for lunch the next morning or, take all the toppings and toss them onto some baby greens. This would be especially delicious with the chipotle sour cream dressing but a squeeze of citrus and some olive oil will be just as fine.

And look at that. It's Taco Tuesday!

tomoe sushi

This is going to be a difficult admission due to my faithful and undying love for Little Tokyo, but on Saturday night, I had a pretty darn ethereal sushi experience. At Tomoe Sushi.

This tiny little joint is right down the street from me on Thompson Street and boasts a serious line around the corner every single night. The line is so daunting, in fact, I doubted I'd ever be able to experience for myself what all the obvious hype is about. I almost couldn't understand it. Was it really that good? But on Saturday (note: Halloween) we found ourselves with hungry stomachs at around 5:00pm. And we were in luck: a nearly line-less Tomoe. We were in.

The inside is all business. Your classic sushi restaurant. No frills. But as we all know, this is totally my scene. It was warm and inviting, and we happily clinked our glasses of over-sized Sapporo's. Have I told you about my love for Asian beer? Well I am now. I love, love, love Asian beer.

So my fellow sushi-eating companion and I split a Sushi Deluxe spread. And after some smokey, salty, soul satisfying miso soup, and the classic green salad with carrot ginger dressing, we were presented an awfully impressive spread. (Again, I flew out the door sans camera but I would have been too much of a wuss to take pictures anyways. Again, this place is all business.) Beautiful pieces of gem-like glistening fish awaited consumption. Tobiko, salmon roe, abalone, salmon, tuna, fluke, yellowtail, hamachi, galore. We didn't know where to begin.

And so then we just did. The fish was of such brilliant and pristine quality, you could cut it with the side of a chopstick without applying any pressure at all. And then it just melted away like sweet oceanic butter in your mouth. The salmon roe burst like tiny pellets of fresh sea water and the abalone was a sweet and exotic indulgence. Each and every piece sent near chills down my spine. So unbelievably simple and pure. It makes me wonder why I even bother eating any of it cooked when its raw, naked, unadulterated state is so sublime and perfect.

We wolfed our sushi down in record speed (so much for savoring) and lingered over our Sapporos, watching ghosts, goblins, and pirate hookers walk down the street (and some enter the restaurant). And upon our exit, I couldn't help but glance to my right and see a line of sushi savants waiting for their chance to sit.

And now? I totally get it.

Tomoe Sushi
172 Thompson St. (nr. W. Houston)

ode to megan leary

Food related? No. But one of my best and dearest friends, Miss Megan Elizabeth Leary (along with Stevie Turner!), ran in the New York City Marathon yesterday and she (along with the rest of the runners) deserves all the praise and admiration in the world. Amidst tears of joy and flat out amazement (waterproof mascara would have been a good decision), we followed her around the city, cheering her and the rest of the runners along. And seriously? What a freaking unbelievable achievement. Megan was unfazed and fresh faced at Mile 16. Even happier and still cool as a cucumber at Mile 24 (seen above). The girl just exudes this infectious goodness that I feel so crazy honored and blessed to be around every time I'm with her. She arrived to her congratulatory party last night jumping up and down with excitement and as we all charged her giving hugs and wiping tears, what did she have to say? "I feel great! So great in fact, I wish I had run faster."

And can't we all learn something from that?

Congratulations Megan and Stevie. In awe of both of you.

boo to halloween

me, clearly, on the right

Now, I'm not a Halloween person. Never really have been. Something about a traumatic experience at age four which involved me being dressed up as a bunch of grapes (see above). Way too many green balloons for the toddler me to handle. A near fit ensued. Instead, I insisted that I was to be a "fancy lady." And my persistent four year old self prevailed. Vintage fur coat (must search attic for this)? Check. Drowning in pearls? Check. Pink frosted ray bans? Check.

It made no sense, really. But I guess there's only so much you can do in an argument with a tiny tot when it comes to dress up. Fancy Lady vs. Bunch of Grapes? I don't know. You be the judge.

That said, now I kind of try to avoid the holiday at all costs. Yes, there's still a part of me that likes to get crafty and make a costume from scratch, but beyond that, it's just another one of those hyped up occasions that never really delivers.

So here's my proposal. Since all of the bars in this city are going to have lines around the block with actual, real live monsters around every corner, I say let's "celebrate" Halloween IN this year. Whip up a fabulous meal and serve with all the lights out. Votive candles only. Scary good cocktails. And maybe freak you and your friends out by putting on a horrifically scary movie and then stay up all night because you can't bear to shut your eyes in fear of what could happen...

Since it is Halloween and my apartment is pumpkin-less, I'm thinking about swapping pumpkins for squash. Fair trade, no? Butternut squash pappardelle with sage and parmesan. Roast chunks of butternut squash in the oven with olive oil and plenty of salt and pepper until they're 3/4 of the way cooked. Then in a large sautee pan, add olive oil and butter, lots of sliced shallots and a few cloves of grated garlic until they're softened. Add in the butternut squash and lots of fresh chopped sage, toss it together and cover with a lid for a few minutes to allow the squash to finish cooking through. In the meantime, cook off a little under a pound of fresh pappardelle (my all time favorite pasta). Dump the pappardelle in with the squash mixture and grate in a ton of fresh parmesan. Finish it off with a drizzle of extra virgin olive oil and get ready to be down right sinful.

Serve this alongside a big salad of baby greens dressed with a maple-dijon balsamic vinaigrette, crumbled goat cheese, and dried cranberries, and pair it all up with a devilishly good wine (I'd go red, personally). And seriously?! Who wants to run around from jam-packed bar to jam-packed bar when you could be enjoying all of this? In fact, my decision has been made. How about yours?

Costumes optional.

the campbell apartment

After living in New York City for almost two years, I still do not consider myself, in any way, an expert of this city. Sure I could keep up in a conversation of Gotham's hippest and under the radar restaurants, but have I been to the majority of them? Well, sadly, no. Or, not yet at least.

But Grand Central Terminal used to be somewhat of a second home to me. The days on end spent commuting (albeit 5 months and then I could take it no longer) to and from that station, were, in many ways dismal, but to this day, I can't deny the building's charm and down right beauty. A fact that's often neglected amongst all the hustle, bustle, and sweat (at least on my end) that consumes the station. But after going on a tour of the building during NYC's Open House Weekend, I was reminded of its rich history and facts I was previously unaware of (i.e. Did you know the clock found in the center of the terminal is worth between $10-20 million?!).

Anyways, what I've been trying to get to in the most long-winded of ways, was that I was not aware of the Campbell Apartment, a bar and cocktail lounge tucked into a corner of Grand Central that was formerly the office of 1920's tycoon John W. Campbell. The place is somewhat of a NYC landmark yet one that I was completely unaware of during my commuting days. Long sigh. It's dark, cozy, and downright sexy with ridiculously high ceilings, antique books for days, dark wood, and stained glass windows. Grab a dirty martini (because you have to here), sink yourself into one of the club chairs, and pretend you're reenacting a Mad Men episode. Quintessentially Old New York and a must-do at one point or another during your NYC residence.

Since I'll be in the neighborhood tonight, I might have to do just that.

Campbell Apartment
15 Vanderbilt Ave.
Proper attire required (Which c'mon, is kinda hot)

crush it! vook launch

Last night at the Bell House in Brooklyn, Gary's vook launched. After a serious past two weeks of non-stop travel across the country for his Crush It! Book Tour, Gary was back at it and in the best of spirits. The guy is never off. I need to be on what he's on (read: passion induced high). Here's what went down:

And no big deal, but he was also a world record breaker last night. Most number of cheers in 60 seconds. Go Gary!

date night in nyc

There's a great piece in the New York Times this week about how the dating scene in New York City has undergone a transformation: out with the stuffy, pretentious restaurants and in with the casual, hole-in-the-walls. Amen! While chemistry, above all else, is what's going to ultimately make or break the date, I whole-heartedly agree that choosing a restaurant with minimal intimidation factor is a brilliant idea. First dates are awkward enough; no need to heighten that by making a rezzy for two at Le Cirque. A burger joint, a noodle shop, that incredible Mexican taqueria hidden at the back of the bodega, the Korean BBQ place that has you grilling your own meats at the table. All slightly thrilling, all totally casual (which encourages fun, casual, and of course witty conversation), and all admittedly easy on the wallet.

And there's nothing more intimate than finding intimacy in the most unexpected of places.

Have at it serial daters.

gary vaynerchuk vook launch party

Gary and my Aunt Kari at Sonoma, CA Book Signing

Nope, that's not a typo. Tonight at The Bell House in Brooklyn, Gary Vaynerchuk and friends will launch his new vook (lets you watch 18 brand new, exclusive videos of Gary sharing insights that will help you succeed in the digital world) Crush It! Why Now is the Time to Cash in on Your Passion from 9:00pm-1:00am. If anything, you can come to watch me be publicly humiliated by the possibility of my video book review clip being shown. Or, of course to throw Gary just one more high five on his epic, life changing work.

Plus sip on champagne and the opportunity to meet and mingle with a lot of other cool peeps.

What better way to spend a dreary Tuesday? I guarantee. Ya got nothin' on this.

Tickets are FREE and you can get them here.

And if you haven't picked up the book yet (my goodness, shame on you), you're just a click away.

The Bell House

149 7th St.

Brooklyn, NY, 11215

terroir

You guys? I'm pumped. You know why? I just discovered an absolute new go-to. And Terroir is the name of the game.

Owned by the same peeps of Hearth and Insieme, Terroir is their wine bar located in the East Village and boasts a seriously impressive wine list (known for their Riesling options) and a menu of small plates. The space is small but intimate and features blond wood paneling and soft lighting. One high, long communal table with stools is supplemented by seats at the bar. And a seat at the bar, is a guaranteed fantastic experience.

First of all, I've got a shout out to give. Tanner, the guy behind the bar, is totally charming and informative. He was more than willing to offer suggestions and catches on to your palette likes and dislikes immediately. An absolute plus as it allows you to try a variety of different wines (they have full glass pours and half glass pours, giving you more opportunities to expand that palette of yours).

I don't know why, but I've been kind of camera shy as of late. So the pictures below are mediocre at best but I had to show you some of the crazy delicious bites we nibbled on. First came a beet and orange salad topped with lemon oil and crushed hazelnuts. It tasted exactly like it sounded and while nothing out of this world, it was a welcomed bite of freshness next to the uber indulgent lamb sausage wrapped in sage leaves and then fried. Salty, incredibly juicy, and a concentrated sage flavor for days. These are a treat not to be missed.


Next came a smoked chickpea and calamari salad with celery, garlic, lemon, parsley and chili. The flavors coming alive in this dish were beyond intriguing and spot on. Smokey and salty meets bright and crunchy. I'm a sucker for calamari in all its incarnations, and this was no exception. I'm going to have to experiment with a recreation of this dish ASAP.

Their duck panini is somewhat famed so I had to squeeze one of those in. Duck ham with hen of the woods mushrooms and taleggio cheese? Please. Seriously, please. The combination of flavors in this guy yielded the...say it with me...perfect bite. Further enhanced by a healthy sip of a hearty red and Kiira was in her happy place.

And then of course, there's the wine. And get ready to be faced with a binder full of options. But before you enter panic mode, relax. The guys working here want nothing more than to help you find your perfect glass. And with so many options, I dare you to not find at least one glass to your liking. One of my favorite tastes of the night was the wine seen below. I couldn't tell you much more than the fact that it was slightly fruity, slightly savory, hints of smoke, and a gorgeous mouth feel. My kinda vino.

Terroir is the kind of place you instantly cozy up to. From the beyond personable wait staff, to the overall vibe this place is rocking, you can't help but want to linger. Try one more wine. Take one more bite. Stay just a little bit longer. And really? Can you think of a better dining experience?

Go Yankees! (Had to.)

Terroir

413 E. 12th St.

monday meal planning

Recipe inspiration or ideas often come to me in the oddest of moments. And this week's Monday Meal Planning was no exception. While there's no telling how my brain will work and when, inspiration struck while I was in a cab yesterday. A commercial for Fairway flashed across the screen which featured brisket. My brain started churning at 5:30pm for the first time all day. Why so late? Happy Birthday, Miss Meghan!

Brisket is one of my Mom's staple dishes. Along with her chicken with prunes and steak with seared red onions, carrots, and balsamic, brisket is the third most classic "Ing" dish. She always follows the Nach Waxman recipe from the Silver Palette Cookbook. A book covered, lovingly in cooking stains and one which every recipe pulls on some sort of heart string associated with the happiest of happy childhood memories.

Brisket is a hearty fall and winter dish that always pleases a crowd and could not be simpler to put together. Although truth be told, it's always better the next day. So if you're entertaining, plan ahead.

But the reason this dish is featured as a Monday Meal Planning recipe is because of its versatility thereafter. Serve it up with some buttered egg noodles with fresh parsley and chives for company and then with the leftovers? Get ready to get rowdy.

For a crazy good sandwich the next day, slather a roll with your favorite barbecue sauce (I'm a Sweet Baby Ray's gal, myself) and then top it with sliced brisket and some coleslaw and you wanna talk about a Southern treat? Another option would be to make a horseradish spread with some reduced fat sour cream and as much horseradish as you can stand. Spread it on some hearty whole grain bread along with the sliced brisket and baby arugula and you just created something so sophisticated and gourmet you'll be patting yourself on the back for days to come. And rightfully so.

If you've got a slow cooker (which I'm still in the market for) I bet the results would be even more delectably tender so look into that. But this classic made in a heavy Le Creuset and stewing away for hours in the oven, is a pretty cozy experience and perfect for those upcoming chilly Sunday's.

Enjoy and, you know, stay cozy.

dumpling festival

Should you find yourself with a hankering for dumplings in every way, shape, and form this Saturday, mosey on down to the Sara D. Roosevelt Park on E. Houston for the Dumpling Festival. From gnocchi to shumai, pierogies to gyoza and more sample your way through the food fest from noon to 5pm. And on what looks to be a rainy Saturday afternoon, this could be the perfect midday pick-me-up.

dbgb kitchen and bar

Now, I'm going to be perfectly honest with you and I apologize to anyone this might offend. But, there aren't any pictures to accompany this post (besides the one above courtesy of Gourmet, may you rest in peace). And it's a shame too, because the food I was so lucky to experience last night at DBGB, was pretty beautiful and nothing short of divine.

Toss in a Jacques Pépin sighting and this place officially has made its way up to the top of my restaurant list.

After reviewing the menu and looking over other peoples reviews (yes, this is what I do prior to dining almost anywhere. weird? eh, whatever), I arrived still not having a clue as to what I was going to order. But no need to worry. Upon entering the bustling bar/front room I was amazed at how bumping the place was for a Wednesday night. But, a reminder of their recent two star review in the New York Times shut me up in no time. Cozy on up to the bar and order one of their many artisan beers on tap. Have the bartender surprise you. You will be pleasantly surprised. And keep a hawk's eye on any and all tables about to open up. Keep in mind that this could get confrontational and aggressive if need be. Deep breaths. Remain calm.

To start? Oysters: Welfleet and Kumamoto. Would it be terrible to say (given the restaurant's sausage notoriety) that this was one of the absolute highlights of the meal? Served atop a bed of crushed ice with lemon wedges and a bright and peppery mignonette they were sheer delight in its purest, cleanest form.

Next was a bottle of an Alsacian Riesling: 2005 Domaine Mittnacht Freres Riesling Rosacker Grand Cru. Now, never having had a real Riesling experience, this wine kind of blew my mind. And choosing a wine to suit oysters immediately followed by sausage is no easy task. But it was the absolute perfect accompaniment. Slightly sweet, incredible acidity and length, with hints of golden apple on the finish, it's a smile inducer.

The chipolata sausage (pork sausage with whipped potatoes topped with shaved truffle) and polonaise (smoked pork and veal kielbasa with red cabbage, beets, apple) were the epitome of comfort food. The first tasted like a perfect Sunday night meal on steroids with the addition of the luxurious shaved truffle. The kielbasa was spectacularly smokey and paired with the sweet red cabbage slightly spiked with what tasted like allspice, was hitting all the right notes at the same time. A real treat.

Skate with cauliflower (and romensco) risotto, saffron brown butter, topped with pine nuts and golden raisins was the main. A bold flavored fish with the somewhat reserved but distinct flavor of the cauliflower and a hint of sweetness from the raisins, this dish too was pretty hard to beat.

And with the Riesling? OMG, the Riesling.

Yes, this is currently a NYC hot spot and has foodies and wannabes alike flocking to it but you know what? It's for darn good reason. Daniel Boulud is nothing short of a genius and his relaxed but absolutely industrialized chic new place and straightforward but inventive menu all add up to a pretty perfect little spot.

If you've got what it takes to fight for a table.

DBGB Kitchen & Bar

299 Bowery St. (at E. Houston)

smoked salmon tartar

Take a few slices of smoked salmon, chop them up, add in chopped chives, a dab of dijon, squeeze of lemon juice, a drizzle of olive oil, and some fresh cracked pepper. Serve a scoop on top of deliciously ripe avocado and lightly dressed baby greens. Bold (but merited) assumption of the day? This will become an instant favorite. And whipped up in a matter seconds.

in season: brussels sprouts

Right now. Right this very second. Forget all the scary and unmerited preconceived notions you may have regarding the devastatingly adorable little brussels sprout. Because you know what? You're all growed up (or somewhere in between) and it's time for you to give them another shot with your now mature (or somewhere in between) palette. Brussels sprouts are fabulous. They take exceedingly well to a variety of different cooking preparations; roasting and braising being two of my favorites, which bring out a smokey, nutty quality to them that turn this vegetable into something nearing surreal.

Last Thanksgiving, I tried this recipe from Food + Wine for Brussels Sprouts with Cranberries and the next morning I awoke to emails in my inbox, requesting the run down of the dish. It was the star of the spread (so much for brining the turkey for 24 hours). The recipe says to reconstitute the dried cranberries in Riesling and while it sounded like a lovely idea, I prefer the cranberries to retain some of their chew and integrity so the second go around, I neglected to soak them. But by all means, go for the Riesling hot tub method if you like your dried fruit plump. No judging here.

Thanksgiving aside, brussels sprouts are great alongside any fall dish. Slice up a few shallots, saute them in a butter and olive oil combination (if you're a bacon fiend, add some chopped bacon to the shallots. it will turn any hater into a lover.), then toss in halved brussels sprouts. Allow them to brown up a little and then pour in a splash of chicken broth (or white wine), put the lid on and let them braise for a good 5-6 minutes or so. Along side some simple roasted chicken and a hearty fall salad with dried cranberries, crumbled goat cheese, and maple balsamic vinaigrette and you'll forget all about those awful yet baseless childhood memories about these little guys and will consider them a new favorite.

Promise?

Yep. I promise.