weekend dinner party

Photo Courtesy of Nina Callaway for Apartment Therapy

For this week's weekend dinner party menu, I decided to go as Spring-centric as humanly possible while still taking this recent cold-front (which needs to get lost, stat) into account. The result was a menu so universally crowd-pleasing, impressive, and comforting, I can't imagine anyone not taking my advice on this one.

And if you're not taking my advice (which is positively psychotic), you'll be sure to take Jon's. Jon Troutman, Senior Editor of Cork'd, is back with more genius wine pairings that I'm itching to try with these recipes. His explanations of the pairings totally triggered excitement-induced salivation. And I don't doubt they'll do the same for you.

Et maintenant, le menu, mes chéries...

crostini with ramps, ricotta, and mint

2006 Schloss Gobelsburg Gruner Veltliner Gobelsburger

spaghetti carbonara

arugula and radicchio salad with orange vinaigrette

2005 Falesco Vitiano

vanilla panna cotta with strawberries in cassis

2003 JJ Prum Wehlener Sonnenuhr Auslese Riesling

Inevitably, ramps were going to make an appearance on Eat and Greet. For if they didn't, I feared you'd question my credibility. Anyone who has any level of interest in food, freaks for ramp season. And since it's upon us and quickly fleeting, let's grab some while we still can and whip up a crostini, k?

Crostini with Ramps, Ricotta, and Mint
Recipe Courtesy of Yours Truly

1 baguette, sliced into rounds, toasted, and rubbed with garlic while still warm
1/2 cup ricotta
1/4 cup finely chopped ramps (grilled scallions could be subbed here)
1 Tbsp. or so of chopped fresh mint
1/2 tsp. lemon zest
salt and fresh cracked black pepper to taste.

Combine all ingredients (except for baguette) in a small bowl and smear onto crostini.

Jon says:

"Nothing says spring time like farmers market ramps! Because ramps, along with ricotta and mint, are such flavorful foods, you'll want a flavorful wine to stand up to it. Gruner Veltliner (aka GruVee) is a perfect option, and something that has seen a huge spike in popularity over the last few years. The best examples have a spiciness to them, sufficient acid levels to stand up to most foods, and are capable of laying down in the cellar for 10+ years. Here's one highly scored GruVee from a well known, well distributed winery." 2006 Schloss Gobelsburg Gruner Veltliner Gobeslburger

Although Carbonara doesn't really need a recipe (it's hard to screw this up), here's one from Food & Wine as a guideline. Feel free to substitute the pancetta (or guanciale if you can swing it) with bacon which will add a great smokiness to the dish.

Spaghetti Carbonara
Recipe Courtesy of Anne Quatrano for Food & Wine

1 pound spaghetti
2 large egg yolks
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil
6 ounces thickly sliced pancetta, cut into 1/8-inch dice
2 garlic cloves, thinly sliced
1 cup freshly grated parmesan cheese (3 ounces), plus more for serving
freshly ground pepper

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

Add the spaghetti to the skillet. Cook over low heat, tossing until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and season with pepper. Transfer to bowls and serve, passing extra parmesan.

For the salad, combine baby arugula and some chopped radicchio in a large bowl. The dressing is as follows: whisk 1/2 Tbsp. orange marmalade, one clove grated garlic, 1 Tbsp. white balsamic vinegar, 1 tsp. dijon mustard. Whisk in a couple of tablespoons of olive oil to taste. Drizzle over greens, toss, and serve.

Jon says:

"When in Rome, do as the Romans do. Or better yet, when it Italy, drink like Italians. That's why the perfect wine to pair with Spaghetti Carbonara is a "Super Tuscan"; a blended wine from the Tuscany region of Italy, typically composed of their native grape, Sangiovese, along with Cabernet Sauvignon and Merlot. These wines are big, rich, and concentrated, refusing to be overpowered by the fatty pork." 2007 Falesco
Vitiano (I've had this one! Proof here and evidenced in photo below)

Vanilla Panna Cotta with Strawberries in Cassis
Recipe Courtesy of Tamasin Day-Lewis for Bon Appetit

We know I'm not big on sweets, but I can get down with a custard or cream-based dessert. Way down. And Panna Cotta is no exception. The strawberries in Cassis (black currant liqueur) just put it right over the edge. If you think you won't use Cassis outside of this recipe (think about all the Kir's you can enjoy this Summer), feel free to use an aged balsamic with a sprinkle of sugar instead.

Jon says:

"Ahh, dessert wines. These are totally overlooked in American culture, largely because we over indulge on appetizer, main courses, and the tables wines to match. Unleash your inner sweet tooth. This Panna Cotta presents the perfect opportunity to get down with some Auslese Riesling. Auslese is a classification used for German and Austrian wines, which essentially means that the grapes were left on the vine an extra long time, becoming super ripe and concentrated. The resulting wines are a hair sweet but with solid acid levels. What does all this mean for you? Go slow, because one glass can easily lead to a second or third. Is that such a bad thing, though?" 2003 JJ Prum Wehlener Sonnnenuhr Auslese Riesling

The answer is, no. As long as you're drinking plenty of water alongside, of course.

Make this meal for the people you care about this weekend. They'll stick with you forever. I know it.

when life hands you a ball of pizza dough

You make a margarita.

Nothing daring or out of the ordinary here. But sometimes, after a day that's put you through the ringer and back again, you need some comforting. And for me, comfort comes through the classics. I needed a tomato, mozzarella, and basil hug.




Preheat your oven to 450F. Thinly roll out your pizza dough (it helps to let it rest for at least an hour in a bowl covered by a tea towel) and top with some grated garlic, olive oil, and a good sprinkle of Kosher or sea salt. Place this onto your pizza stone or a baking sheet and bake for about 6 or 7 minutes. Remove from the oven and top with sliced tomato, fresh mozzarella, and basil. Return to oven for another 5 minutes until cheese has melted and the crust is cooked through. Drizzle with a little bit of aged Balsamic. Pour a glass of Barbera. Take a bite and have a sip.

Monday's over and done with.

You did it.

shake shack, FTW

And so, at long, long, long, long, LONG last, I finally made my way over to Shake Shack this past Saturday to indulge in the much anticipated, ShackBurger. After giving in to some much needed (well, that's questionable) retail-therapy, Shake Shack just happened to be a stones throw away. And although it was flipping gorgeous and sunny (read: even longer line than usual), we decided to go for it. If not now, when? Here's a tip: get in line when you're not yet hungry. Because by the time you've placed your order, you will be ravenous.

And the 60-minute wait in line begins.

I spy, with my little eye...

The Antony Gormley statues which are speckled all over the tops of buildings in the Flatiron District. Slightly creepy, no?

Orders for Parry and Kura (and Meagan). More commonly known as Berit and Kiira (and Meghan).

Ohmuhgod, ohmugod, ohmugod.

This is an unfortunately grey looking shot. But I don't care. I know how unfreakingbelievably delicious and spot on this burger was. And right now, that is the only thing in this whole wide world that matters. Potato buns are the only acceptable vehicle for burgers (and hot dogs for that matter). And softly melted American cheese, crisp lettuce, perfectly ripe tomato, crunchy onion, and that creamy and zippy Shack Sauce? The saliva I'm generating by remembering all of these little details is borderline humiliating. It was the perfect cheeseburger. I now get it, folks. The hype was merited. All of it.

The fries and the fountain soda (not a damn bubble in sight) were fails. Must go for a craft beer next time. But the burger? That burger is going to stay with me for a while. (Side note: Nail color is Prima Ballerina by Essie, #manicuremonday)

Parry, I mean, Berit, posing with the lifesize Antony Gormley statue which some perv decided to cover his man parts with, well, something made of rubber. Safety first!

I don't know, I think they make a pretty cute couple, no?

turning twenty-five at terroir tribeca

How's that for alliteration? Mm. I dig.

Last night's celebration at Terroir Tribeca was fantastically special. Never-ending glasses of wine (that Finger Lakes Riesling is freaking me out with its delicious factor), food so spot-on with perfectly balanced flavors that it moves me to happy tears (let's talk oxtail risotto balls, smoked calamari salad, duck prosciutto and taleggio panini, beet risotto balls with gorgonzola, and MORE), and friends so fabulous and loving I'm not sure I'll ever understand how I got so lucky to have them in my life. I could not have asked for a better way to ring in my 25th year. And so far? So, so, so good.

cork'd content: seasonal wine drinking

My love for Cork'd is old news by now but I'm about to give you even more reason to get amped up about it. We're going to be streaming some of their kick butt content on Eat and Greet to beef up our wine expertise. Because nothing is cooler than being able to drop wine knowledge at your next get together. I know this to be true.

If you haven't joined Cork'd yet, get on it, homeslices. It's a fantastic wine-lovers community and nothing but good things will come out of getting on board. I can promise you that.

And so, without further ado, let's dive straight into the first of what I hope will be many, Cork'd articles. Cheers.



Seasonal Wine Drinking: Spring Time Wines to Pair with Raw Foods

By Jon Troutman, Senior Editor, Cork'd

Are you a seasonal wine drinker? What I mean by that is, do you tend to drink certain wines or wine styles during certain times of the year? When Fall is in the air and the evening temperatures begin dropping, many make the transition from refreshing, summer sippers to more bold, full flavored wines that complement colder weather cuisine. Is there anything more comforting than a blood-warming Chateauneuf du Pape or Brunello di Montalcino served alongside a plate of roast short ribs and root vegetables?

My favorite season cuisine is this time of year. The temperatures steadily rise, the sun sets just a little bit later with each passing day, and our favorite dinner spots offer Al Fresco dining. With the spring season, my stomach starts growling as though it were possessed with a laser beam focus…

My tummy wants it raw – and I’m not talking about a wrestling program every Monday night. I’m talking about pure, fresh, unadulterated foods. These are foods that are clean, served the way that nature intended them. The ingredients show the merit of their quality and quality alone, not the manipulation of cooking and molecular gastronomy used by many master chefs.

With the windows cracked and raw foods on the table, you can wipe your brow and focus on choosing a wine to serve. I’m going to steer you in the right direction with a handful of wine categories that aren’t to be ignored with Spring in the air.

Sparkling Wines: The very best will feature pure, clean fruit flavors that are as pure as the food you’re serving. At the same time, the wines will offer up high acid levels that leave your palate feeling refreshed and cleansed. Sushi at the table? Bring on the bubbles! Nuanced, subtle and refreshing flavors are characteristics which make a good Cava fit for Sashimi Salmon and Champagne a match for Ahi Tuna.

Loire Valley Whites: Made predominantly from two grapes, Chenin Blanc and Sauvignon Blanc, these wines often have a brightness and delicate quality matched only by your backyard’s sprouting Lilacs. A spring salad with a light vinaigrette dressing screams…. read more on corkd.com…

for your entertainment

An email from my Dad:

Mrs. Finkenhiemer,

Do have a smashing evening and know I'll be thinking of you, the way that mom endured way too many hours of labor 25 years ago while I paced in my topsiders on the concrete floor, and of course the royal, chauffeured ride home from Princeton Hospital that you enjoyed in our silver, 1972 BMW 2002 with the sunroof opened, (perhaps a harbinger of a style that would eventually emerge).

Enjoy YOUR night and don't forget the details,

Dad

Unreal, no?

shh...

Me, two weeks ago, at the tender age of 24. Sigh.

So, it's like kinda, sorta my Birthday today and I contemplated not posting anything and, you know, taking the day off, but, guess what? That would be lame. For the birds. I think. You only turn 25 (how did that happen?! seriously though. how?) once so I thought I'd share it with you all. Plus, y'all make me feel good. So I'm going to shower myself in that happiness. Birthdays (and the like) typically tend to stress me out but I'm making a conscious effort to maintain a very zen-like attitude today by ignoring every irrational thought that crosses my mind and sends me into a panic about aging and life swiftly passing by, by reminding myself of what's to come tonight: great friends, great food, and great wine.

Enter, Terroir Tribeca.

If you haven't been yet, get on that. Like immediately.

Because the Finger Lakes Riesling on tap and the smoked chickpea and calamari salad are so frighteningly delicious it's difficult for me to tell myself "No" on a daily basis. Cravings for it hit me hard. And often. And so what better way to ring in my 25th year than by giving in to my temptations?

Wish you all were going to be around the table with me. But, rest assured I'll be snapping so many pictures tonight, my friends might start to get irritated with me, even though, today, they're not allowed to.

You hear that, guys? Not. Allowed.

xo

weekend brunch party

I've said it before and I'll say it again: brunch is annoying. Now, don't get me wrong, eggs benedict is a meal I'd like to treat myself to far more often than I'd like to admit. But I'm the first to volunteer going to the closest diner (so not chic, right? meh. whatever) rather than waiting in the hour PLUS line that's wrapped around Jane (though I love your braised lamb ravioli) or Spitzer's (and your eggs benedict wasn't too shabby) or Egg in Williamsburg (I have to take how many trains and transfers to get there?). Long winded story short, there's far too much planning involved and more often than not it's more about the scene than it is about the food. Scene, schmene. Just gimme a plate of food and an optional belini. Enough with all the hooplah. I'm so over it.

So, my friends, that said, let's do brunch IN this weekend. If your apartment or home is not big enough to host a crowd, then place a friendly (and I mean friendly) call to your most well-endowed apartment friend and suggest hosting it at theirs. You'll do all the cooking at your place, and like any good caterer, bring the food and drinks on over to the site the morning of. And with this spread, there'll be no scrambling the morning of. No setting the alarm clock for 7am on a Sunday. Are you nuts? This spread takes care of itself in the refrigerator. All you'll need to do the morning of is shower off the weekend's havoc, throw on a perfectly casual spring outfit, and pack up your basket of goodies.

Because on a late Sunday morning, gravlax with sweet mustard sauce and bloody orange mary's are about as good an option as you're going to find anywhere. Step aside, Pastis. You're in trouble.

The following recipes are courtesy of Martha Stewart Living and I just couldn't help but share them with you. Not into pumpernickel bread? Please feel free to pick up a few of New York's finest bagels. Because I'm pretty sure I'll be doing the same.

Gravlax with Sweet Mustard Sauce
Serves 8 to 10
Martha Stewart Living, May 2010

1 side skin-on wild salmon (about 3 lbs.), halved crosswise
2 cups fennel fronds or fresh dill, coarsely chopped
1/2 cup sugar
1/2 cup coarse salt
3 tablespoons coarsely chopped lemon zest
1 1/2 teaspoons whole pink or black peppercorns, crushed
1 tablespoon caraway seeds crushed (optional)
1 tablespoon aquavit or vodka
sweet mustard sauce (recipe follows)
1 loaf pumpernickel bread, thinly sliced and crusts removed
1 small red onion, thinly sliced
1 fennel bulb or cucumber (peeled and seeded), thinly sliced

1. Rinse salmon; pat dry with paper towels. trim excess fat and bones, and pull out pin bones using kitchen tweezers.
2. Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap (we suggest using a glass baking dish).
3. Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. rub salmon wit half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
4. Wrap salmon tightly in the plastic wrap. set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. refrigerate, flipping salmon halfway through, for 1 or 2 days (the longer the fish cures, the denser the flesh will be)
5. Unwrap salmon; discard liquid, and wipe off remaining curing mixture. thinly slice salmon on the bias with a long, thin knife. spread sweet mustard sauce on bread. top with gravlax, onion, and fennel.

Sweet Mustard Sauce

1/3 cup dijon mustard
1/3 cup grainy mustard
1/4 cup sugar

Stir together all ingredients.

Bloody Orange Mary's

4 cups bottled tomato juice (32 ounces)
1 cup aquavit or vodka
3/4 cup fresh blood-orange or regular orange juice (from 4 oranges)
3/4 cup fresh lemon juice (from 3 lemons)
1 tablespoon prepared horseradish
1 teaspoon hot sauce, such as tobacco
salt and freshly ground pepper
ice cubes
Garnish: blood orange and tomato wedges and fennel or cucumber spears

Whisk together tomato juice, aquavit, orange and lemon juices, horseradish, and hot sauce in a large pitcher. Season with salt and pepper. Pour into 6 ice-filled glasses, and garnish each with an orange wedge, a tomato wedge, and a fennel spear.

what you're eating NOW

And how beautiful is THAT plate?! Last week's additional winners of "What You're eating NOW" are John and Bruce, bloggers at Bobofeed. I was lucky enough to meet these two down in Vieques a few years ago and our mutual love for food has kept us in constant chatter. And their crab cakes with grain mustard and cornichon tartar sauce with mesclun greens were no exception. Had to have the recipe (which you'll find below). And I think you'll find our Q&A part to be equal parts romantic and salivation-inducing. Hats off, fellas.

What's your favorite part about cooking?

Well, we’re both logistics guys, so planning a menu & shopping for the ingredients brings great pleasure. This is especially true when we travel; we love being inspired by & shopping in someone else’s backyard. We use cook books mainly for ideas & don’t usually follow recipes to the letter, so a lot of fun comes from the experimentation & tweaking inherent in the way we cook. And of course, when things work out really well, it’s especially gratifying, whether it’s for others or just ourselves. Generally though, the common element is that cooking is most enjoyable when it’s not a solitary endeavour.

Favorite Ingredient?

Wow, how to choose? There are many, so here are a few, in completely random order (and sorry, some of them are actually “foods” outright, but become ingredients in what we’re preparing): chorizo, arugula, smoked paprika, Dijon mustard, Thai fish sauce, rice vinegar, champagne vinegar, good olive oil, shallots, demi-glace, tomatoes in season, good smoked bacon, real parmesan cheese; crème fraîche, unsalted butter, etc., etc.

Best food memory?

1. We were renting a farmhouse in the south of France with some friends and had invited another friend from home, who was in France at the same time, to come for dinner. It was market day in the neighbouring town, so we went in the morning & bought fabulous provisions, including fresh vegetables for ratatouille & a gorgeous gigot d’agneau (leg of lamb). Our friend arrived in the afternoon, and as we eased into cocktail hour a massive thunderstorm hit. We lost all power & as the storm raged on it quickly became obvious the electricity wasn’t returning anytime soon. Our kitchen was equipped with a gas cooktop, but only an electric oven. What the heck to do with a big piece of raw animal carcass?! As we searched madly for options, one of our group noticed that the large farmhouse fireplace had stanchions & a spit among its “decorative” accessories. Et viola, our solution! Naturally we already had a nice fire blazing, so the leg was quickly skewered onto the spit & we all took shifts at the manual crank, singeing our eyebrows, eventually turning out the most succulent lamb we’ve ever tasted in our lives. The evening was magical- the most evocative of French food cooked in a traditional manner, a candle-lit farmhouse table, copious local red wine, sweet choral music on Radio France courtesy of a battery-operated Walkman (yes, this was a long time ago!), and the company of dear friends!

2. Another one from France: We were staying with relatives in La Rochelle on the Atlantic. On Sunday afternoon we went to the local farmers market & purchased a seemingly impossibly huge quantity of mussels, which came from a village 20 minutes south. Back home, potatoes were julienned & popped into the deep fryer & the mussels were quickly steamed over a bath of vermouth, pastis & shallots. We all sat around a sunny backyard picnic table inhaling mollusks & frites with mayo, wiping up the broth with fresh baguette, and washing it all down with chilled rosé. Heaven!

3. Mom’s chocolate chip cookies, still warm on the rack, the chips still molten.

Last meal?

It would probably involve a really good steak, some form of potatoes (either a delectable mash or crisp twice-fried frites), a Caesar salad that wasn’t afraid of garlic or anchovies and was properly prepared with a raw egg, lots of nice Amarone, and there would have to be some really great cheese afterwards, with a fragrant washed-rind one figuring prominently. And we’d want to have it together, because good food is really not much more than an excuse to share great company.

Crab Cakes
Recipe Courtesy of John and Bruce
(all measures approximate)

1 170g can of crab meat (about 6 oz? kinda forget the old system)
leftover mashed potatoes (qty can vary- max. about 1:1 with the crab)
1/4 cup chopped scallions
1/4 cup diced red pepper
1-2 Tbsp Dijon mustard
1 Tbsp prepared horseradish
1 egg, beaten
smoked paprika to taste
s+ p to taste
breadcrumbs- enough to bind- mixture should remain firm but moist

Blend all ingredients by hand in a large bowl. Chill for 15- 20 minutes. Working fairly quickly, form into 4-6 patties. Sauté using a light oil till golden & heated right through, about 5 minutes per side. Serve immediately with tartar sauce.

Grain Mustard & Cornichon Tartar Sauce

about 2 Tbsp of French grain mustard
about 1 Tbsp mayonnaise
3 cornichons, chopped
about 1 tsp sugar
about 1 1/2 Tbsp Vinaigre de Xérès (or sherry vinegar)
s & p to taste

Whisk sugar, salt & vinegar together till crystals dissolved. Add to remaining ingredients & whisk together. Thicken with a little more mayo, or thin with a few drops of water as necessary to get preferred consistency.

Drizzle tartar sauce over crab cakes & place a small pool on the plate. Garnish with a couple of small cornichons.

Serve with mesclun tossed in a simple vinaigrette (use a bit of Dijon to tie everything together)
et, voilà!

monday meal planning

Photo courtesy of Real Simple

Thanks, Real Simple. Anyone else graze through the May issue? Particularly good issue. Pick it up while you still can. Anyways, their "Brown Bag Lunch of the Month" was Cool Asian Noodles with Tofu, Cashews, and Sesame Vinaigrette and I'm passing this along to you because I can't imagine it not being liked by almost anyone and it's certainly an upgrade from the ham on whole wheat wrap I've been rocking consistently as of late. And while I'm not always good with change, change is not only good but welcomed. Very warmly welcomed.

Cool Asian Noodles with Tofu, Cashews, and Sesame Vinaigrette

Recipe Courtesy of Real Simple

Cook 5 oz. spaghetti (about 1/2 box) according to the package directions; drain and run under cold water to cool. Toss with 1 shredded carrot, 1 Kirby cucumber (cut into 1/4-inch pieces), 4 ounces firm tofu (cut into cubes), 1/4 cup chopped cashews, 1 tablespoon fresh lime juice, 2 teaspoons toasted sesame oil, 1 tablespoon canola oil, and 1/2 teaspoon kosher salt. Divide the salad between 2 containers and refrigerate for up to 1 day in advance.

Since I almost always tend to tweak a recipe, I'm already thinking of different variations on this. For starters, if you wanted to do a bit of a cold sesame noodles kind of thing, I'd whisk in a tablespoon of peanut butter and soy sauce to the lime juice with a dash of sriracha for heat. I'd definitely add in some sliced scallions to the equation too. Buy by all means, take it whichever way you want. If you don't groove on cucumbers (and I know a little someone who does not) then leave 'em out. Or toss in some sauteed shrimp. As with almost any recipe, I urge you to cater it to your taste buds. Makes sense, right?

If you make this for dinner one night, you're set for lunch the next day or two. And how about making some Chicken Waldorf Salad, too? An old school classic. Served up on top of a few pieces of tender bibb lettuce and a tall Arnold Palmer alongside, I'd happily eat this for any meal of the day. On repeat.

Chicken Waldorf Salad
Serves 4

2 cups of cooked chicken (you could dice up rotisserie or poach/roast a large chicken breast)
1 granny smith apple, chopped into medium-dice (you could also add some halved grapes, too)
2 ribs of celery, finely chopped
1/4 cup craisins
1/4 cup finely diced red onion
1/2 cup mayonnaise
squeeze of lemon juice

Combine all ingredients in a large bowl.
Serving suggestion: Serve atop a few pieces of bibb lettuce.

THE LIST
1 carrot
1 head bibb lettuce
1 kirby cucumber
celery
1 granny smith apple
1 lemon
1 lime
scallions (optional)
1 red onion


1 pkg. firm tofu

1 box spaghetti

craisins

1 whole chicken breast (or rotisserie chicken)

shaved asparagus salad

It's Springtime! Oh, thank goodness it's Springtime. Right? And since with the Spring comes an influx of gorgeous Springtime produce, I figured we should highlight some and/or all of it by focusing on a few simple recipes that utilize the overflowing bounties at the uncomfortably mobbed Union Square Market or your more sane local market or grocery store. I prefer a more zen-like shopping experience which is why I sadly forgo the Union Square Market in favor of Chelsea Market's Manhattan Fruit Exchange. I like to keep the calm, ya hear?

Regardless of the location of purchase, this salad could not be simpler. And the beauty of its simplicity is that it showcases the unadulterated flavor of the asparagus by keeping it raw. Try this out alongside a simple piece of fish and/or as a first course of a meal. I think you'll find its nearly unequivocal pureness to be nothing short of special.

Shaved Asparagus Salad

Snap the heads off the ends of the spears and add them into a bowl. Shave asparagus into ribbons using a vegetable peeler and add to bowl. Toss with fresh lemon juice (0r orange could be lovely), extra-virgin olive oil, sea salt, and freshly ground pepper. Shave Pecorino Romano or Parmesan on top.

happy birthday, miki!

Miki, there are so many reasons why I consider myself beyond lucky to call you my friend. And even though I know you'd love me to list them all here (bug me over sushi next week), I'm just going to mention one of my top ten...ehhhh three...reasons why I love you: You're a good eater.

Never forget that.

Enjoy your special day, my little dancing queen. Love you.

what you're eating NOW

Future applicants, take note. Is this not the sweetest submission y'all have ever seen? This week's winner of "What are you eating NOW?" is Miss Julia Wallerstedt. Her Sloppy Faux (HA!) was not only immensely creative but a recipe I personally can't wait to try out. Any way I can work a Sloppy Joe into my weekly diet without worrying about the aftermath is fine by me. And the carrot slaw on top? Like, get out of here, Julie.

Plus, her Q&A after the pictures just melted my heart.

As you'll soon see, Julie's a writer. And a damn good writer at that.

Be sure to check out her blog!

Dear Eat & Greet,


I'd like to be considered for your contest. I just indulged in a vegetarian sloppy joe, a recipe my roommate (a.k.a. mom) just threw together. A vegetarian sloppy joe? Some might scoff at such at notion. Well this creation, which I just renamed Sloppy Faux, was sufficiently sloppy & yummy.

Made from a mushroom-based ground beef substitute, tomato paste, crushed adobe peppers and onions, this sweet & spicy sandwich filling tastes like the real thing and has about 1/4 of the calories. Topped with a vinaigrette-based carrot slaw & extra BBQ sauce (Sweet Baby Ray's no doubt) and served with veggies and pop chips, you can't trick yourself much better than this. A side of ranch made from yogurt is optional for dipping. For dessert, I had a vitabrowine heated up with a dollop of dark chocolate fro-yo & organic frozen berries. What a treat. Delicious and nutritious.

I love your blog and read it daily. I hope one day to be able to eat, converse and photograph food like you do.

Your biggest fan,

Eat No Meat (Well, at least not tonight! I'm a flexitarian.)

What's your favorite part about cooking?

I know this sounds really cliché, but my favorite part of cooking is truly to make others happy (and fatter than me.) No, but really savoring food is one of the joys of this life and when you can share that joy with the people you love, there is no better feeling. It’s also a unique display of one’s creativity. The sensation you get when someone takes a bite out of your invention and says, “Oh my GOD this is the best thing I’ve ever had,” makes you as though you have brought something beautiful into this world that can be appreciated and it makes you feel good.Oh, and I have come to the conclusion that the old adage is true and that the way to a man’s heart is definitely through his stomach. Because one day the two of you are going to be old and wrinkly, but if you can still whip up that caramel cake he loves, he’s going to keep on smiling—even if it’s with a mouthful of dentures.

Favorite ingredient?

Well you know my least favorite ingredient is that controversial devil weed, cilantro. But I’m not the only one who’d rather go hungry than even sample this widely used member of the parsley family, one that Julia Child described as having "a dead taste”. See the whole story in the NYT.I think people overlook the wonderful vegetarian ingredients available to them. Tofu gets such a bad rap because it sounds like “toe fungus” but it really is delicious and healthy, especially in Asian flavors—think Kung Pao Tofu.

Best food memory?

One summer when I was about 12, my mom’s sleeping patterns were off and she’d wake up at 4 a.m. with nothing to do. So she baked. I would smell the aromas coming from downstairs and be automatically pulled out of bed. We’d sit on the back porch and eat homemade raspberry granola and watch the sun come up. I crave that taste to this day.4.

Last meal?

You mean my last meal on earth? I’d have to say dinner with my granddad, my dad’s dad. Dinner at his house is what he calls “simple country fare.” But sometimes fried chicken from an iron skillet, homemade gravy, a biscuit and some greens is all you need. “None of that organic crap,” would be his sentiment if he dared cursed in front of me. But that would never happen. Like always, we’d talk Shakespeare and Catechism by the numbers, between passing a pitcher of extra strong lipton iced tea.

orzo salad(s)

Poor, pathetic picture. My apologies.

I do so many different variations of orzo salad and I've got to say (while tooting my own horn for a minute) that every single one of them kills it. Everybody likes orzo salad. It's an easy win. And more often than not, when you find yourself in the predicament of "What should I serve with grilled ________?" the answer can pretty much always default to orzo salad.*

Alongside a grilled New York Strip Steak with grilled fennel, the orzo salad I made last week was rocking diced shallots, plenty of lemon zest and juice, parsley, olive oil, and a goat's milk brie that we diligently brought to the island (over two flights) while making sure to keep it well chilled with ice. Clearly, we love cheese. We love cheese that much. Tossed together while still slightly warm, the orzo immediately melted the goat's milk brie giving it that lovely tang and creamy mouth feel. It was a pretty fantastic combination.

And when leftover orzo salad is packed up in a cooler and tossed with a bit of tuna salad with grated carrot and onion, you're looking at a mighty fine lunch at the beach alongside an icy water bottle filled with lemonade and the promise of a Medalla Light at sunset.

Vacations need to happen more often.

Typically, I'll go the Mediterranean route with my orzo salad by adding in chopped cucumber, red onion, black olives, craisins, chopped spinach, parsley, lemon zest, garlic, lemon juice, olive oil, and crumbled feta. Served up with grilled steak (or salmon, etc.) and some tzatziki on the side and you're looking at one of my go-to Summer meals. If you've come over for dinner, I've made this for you. At least once.

Another variation? Add chopped red onion and radicchio to a bowl of cooked orzo. Then make a dressing with a spoonful of orange marmalade, some grated garlic, a dash of white balsamic, and whisk in some olive oil. Drizzle the dressing on top to taste and serve up alongside turkey or beef burgers topped with melted Taleggio and baby arugula and you'll want to hit me. The combination is nearly freaky it's so good. Taleggio meets radicchio meets orange meets arugula. Write that down. And never forget it. That combination will win you hearts. Forget filet mignon. You wanna win a man's heart? Serve him a burger. A really, really good burger with a salad that's got a flavor profile he'll never forget.

It's all in the details, is it not?

*I do, however, make a pretty killer potato salad. So more to come on that later.

grilled mahi mahi wrap

This sandwich was so deliciously simple, I'm still kind of thinking lovingly and longingly about it. Isn't that always the case when you have no expectations? Duffy's is an impossibly casual beachfront burger join in Vieques. And quite frankly, that's just as it should be. Bypassing the burgers on the menu, my eyes darted towards the grilled Mahi Mahi wrap: grilled Mahi Mahi, lettuce, tomato, and cilantro-lime sauce. Done. And a Margarita on the rocks. No salt.

What the Margarita lacked in any and all good Margarita-y flavor, this sandwich more than made up for. Totally simple but packed with flavor. Which is just what I crave when I'm at the beach. No frills. Just simple grilled fare. You too, right?

I can't imagine this being a difficult number to recreate. I'd marinate the Mahi Mahi in a combination of lime and orange juice with some garlic and cilantro. Don't let it go too long. The acid in the citrus juice will start to cook the fish. And unless you're serving this as ceviche, that's not what you want. After it's marinated for about an hour or two in the refrigerator, throw the fish onto the grill until it's just cooked through. A few minutes a side (if that) is all it's going to need.

Then heat up a large flour tortilla, dress it with a little lettuce, tomato, and red onion, and lay the grilled Mahi Mahi right on top. Fold it up, cut it in half, and go on and relish in that light and easy sandwich.

Serving suggesion: Eat while digging your toes into the sand.