wild mushroom gnocchi

Sadly, this poorly lit photo doesn't even begin to serve this dish justice. Andrew Carmellini's wild mushroom gnocchi is the sexiest, most sinfully delicious dish I have ever--EVER--made. My heart just started to beat faster just thinking about taking another bite. Texturally, this gnocchi is straight up naughty.

And then a drizzle of white truffle oil happened.

And I had to quickly grab a chilled bottle of wine and press it against the back of my neck while holding on to the counter; knees ready to give out at any moment. My face and chest, visibly flushed. I was having a moment with this gnocchi.

I had about fifteen moments with this gnocchi last night.

Make this for someone you love. And choose carefully, my friends. Because after this dish is served, your dinner guest will be yours. For life.

Wild Mushroom Gnocchi

Recipe courtesy of Andrew Carmellini via Food & Wine

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)

2 shallots, minced

1/4 dry vermouth (I used a splash of dry white wine)

3/4 cup chicken stock or low-sodium broth

1/2 cup heavy cream

1 teaspoon chopped thyme

salt and freshly ground pepper

2 pounds fresh or frozen prepared gnocchi

6 tablespoons freshly grated Parmesan cheese

1 teaspoon white truffle oil (optional but strongly encouraged)

Preheat the broiler. In a large oven-proof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.

Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.

rocco dispirito's whole wheat spaghetti carbonara

In an effort to get his health back on track while training for a triathlon, Rocco DiSpirito set out to re-vamp his favorite gourmand dishes by seriously cutting the fat and calories, without sacrificing an ounce of flavor. Enter his cookbook, Now Eat This. No easy task, of this I am sure. But somehow Rocco seems to have accomplished this by using a few "magical" secret ingredients like replacing butter and cream with Greek yogurt and subbing whole wheat pasta in for regular. Whether you see them as secret ingredients or common sense (I'm leaning towards the latter), is entirely subjective, but I will commend him on his efforts. Because the other night, I gave his Whole Wheat Spaghetti Carbonara a shot.

To lighten this dish up (the original version has over 51g of fat, Rocco's has 7g!), he uses evaporated skim milk and "real" bacon bits--two ingredients that not only have I never even thought about purchasing but ones I looked at quite skeptically. Alright, skeptically? I was nearly horrified. Bacon bits in a jar? Evaporated-wha? And while I do trust Rocco (hello, Top Chef judge), I couldn't commit to the mysterious jarred bacon bits. Instead, I opted for turkey bacon. Another first time purchase for me that brought me great excitement. Arguably too much excitement. And once cooked, great joy. That turkey bacon has found a new cozy home inside my freezer.

So you sauté a thinly sliced onion, you add in a whole bunch of garlic, the crumbled bacon, the cooked al denté whole wheat spaghetti, and then you shut off the heat. In goes a combination of two egg yolks whisked into the evaporated skim milk and you toss, toss, toss. With vigor! And then you sprinkle in a healthy handful of grated parmesan cheese and you're done. Yup. You're done. I couldn't help but top mine with some chopped flat leaf parsley (because that's just what I do) and then I couldn't wait to dive in with my fork. I was hovering over that pan like a crazed woman who hadn't seen food in days.

It looked creamy. Luxurious. Silky and sensual. Glossy. And as for the taste? Rocco, my man, it's pretty damn good.

My only complaint is that perhaps carbonara is not the best recipe to be matched up with whole wheat spaghetti. The nuttiness of the whole grain pasta was competing with the delicate flavors of the sauce. And so next time (and there will be a next time), I'm going to give it a whirl with some regular spaghetti. Or better yet, some unruly bucatini.

And no one, and I mean no one, will ever know the difference.

For Rocco's recipe click here.

austrian winemakers tasting at blaue gans

On Monday night, a group of wine bloggers gathered at Blaue Gans in Tribeca to have a meet and greet with a handful of Austrian Winemakers. And, of course, to taste our way through their wines. It was an evening (unintentionally) devoted to Gruner Veltliner--a varietal of which we were able to experience its full spectrum. A beautifully diverse and eye-opening representation of what Austria can do. There's no pigeon-holing to be had here.

Szigeti Sparkling Gruner Veltliner: Super fine bubbles that coat your mouth entirely, crisp green apple, white pepper spiciness on the finish. Have a bottle of this at home and look forward to popping and enjoying its vibrancy again.

2009 Weingut Stadt Krems Gruner Veltliner Kremstal: Fresh dill on the nose mixed with wet stone. Razor sharp acidity balanced by juiciness. Great minerality presence. This is Gruner Veltliner at its finest.

2009 Loimer Gruner Veltliner: Golden delicious apple with lemon zest. Clean nose. Some ginger ale aspects to it. This is the kind of Gruner that could be a game changer for conservative white wine drinkers. Undeniable delicious factor. Sweetness for sure, but nicely balanced. The acidity comes across as a subtle frissante quality. Beautiful transition white into fall. Evokes memories of apple picking season.

2007 Prager Gruner Veltliner: Almond butter, apple sauce, and golden raisins on the nose. But yet again, shows amazing balance on the palate. Strikingly sweet aromas but fresh, and acidic in the mouth.

2008 Blaufrankisch: Cranberry, brown sugar, and raspberry cobbler on the nose. Light but vibrant on the palate. Subtle black pepper notes but no lingering spice. There was a flavor on the finish that tasted like the striking of a match which I found quite intriguing.

weekend brunch party

Confession: I can't poach an egg.

Ehh, I guess that's not entirely true. But it's an art I have yet to master because every time I dare to attempt it, I'm so discouraged by the mangled, deformed mess of a result (the whites wildly dispersed throughout the water, lone detached yolks), I give up and end up going out to get a bagel or heading straight to a diner. And when you're jonesing for Eggs Benedict, a bagel just doesn't even begin to cut it.

Luckily, I've since found a loophole: 6 minute eggs (and they're pictured above). Which means this weekend, we can whip up a heck of a brunch--with no Jackson Pollock-esque eggs in sight.

"poached" eggs with smoked salmon and avocado

the most flavorful home fries on earth

prosciutto-wrapped peaches

Cremant de Bourgogne

Hollandaise is a bit too fussy a sauce for me to really want to get into on a Sunday morning but if that's your groove, go with it. I also happen to find the smoked salmon and avocado combination with a perfectly runny yolk to be absolutely luxurious on its own. And anytime I can cut out a stick (or more) of butter without sacrificing flavor, I'm down to party.

Nothing irks me more than lame home fries. They're potatoes: they need some help. And the help couldn't be easier. I use Idaho potatoes (I estimate about one per person) which I peel and cut up into 1-inch cubes. Into a pan (cast iron is best here) over medium heat with some butter and olive oil they go. Give them a toss every few minutes and season them generously with some salt and pepper. After about 7-8 minutes, add in plenty of chopped yellow onion, a clove or two of garlic, and a spoonful of chipotle in adobo (I add in a dash of chili powder and sometimes a squeeze of ketchup). Turn the heat down and allow them to continue to cook for another 7-8 minutes more or until the potatoes are brilliantly brown and crispy on the outside and creamy on the inside. Taste for seasoning (they will need more salt). Smile. Done.

Soft boil the eggs (instructions here) right when your guest(s) arrive and throw the english muffins into the toaster. To plate, lay a few pieces of smoked salmon on both halves of the english muffins and then add a few slices of avocado. Top each half with a peeled soft boiled egg (they will slide around so it's best to cut them in half, just before serving, and allow the yolk to gorgeously ooze. Sprinkle with salt and pepper. Serve with a generous scoop of home fries and some prosciutto-wrapped peaches and then pop that Cremant de Bourgogne (a less expensive, yet equally lovely substitute for Champagne). It's time for brunch.

Amen.

bolognese à la berit

What's better than coming home to an unexpected bowl of fresh tagliatelle with homemade bolognese? Nothing, I tell you. Not a damn thing. But that's just what I walked into last night. And Berit, I'm afraid this might have to become a Monday night ritual. We good?

Fact: My roommate is better than yours.

Especially since she ventured over to the perpetually packed (and newly opened) Eataly to pick up the fresh tagliatelle. This is the same girl who quietly makes herself a salad of fresh chunks of watermelon, crumbled feta, and a drizzle of balsamic for dinner (yes, Berit, I noticed) and then cozies up to the latest issue of Vogue, Elle Decor, W, Harper's Bazaar, Elle, and Vanity Fair and can bang out the assembly of an Ikea bookshelf by herself in record time. All of these things make my heart sing with joy.


Berit's Bolognese
(taken verbatim from an email)

"It's basically Giada's recipe with a few edits in terms of ingredients,
quantities and spices, but I've followed it before and it was just as
good.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/simple-bolognese-recipe3/index.html

-No celery (because its green and i hate it)
-I put a lot more carrots then required (because i like them)
-Instead of crushed tomatoes I used plain tomato sauce in the can (I
think Hunts or something) because I don't like tomato chunks
-Used turkey this time (have done it before w/ beef and beef and
turkey mixed and it tastes the same)
-MOST IMPORTANT a spoon full of sugar."

the one where meatballs are equated to crack

I'm awful, I know. In fact, I suck. It's okay, I'll say it. Not sure what's gotten into me as of late but I'm just going to keep it simple and blame it on writer's block. For whatever reason, I've felt at a loss of words. Or at least it feels like I haven't eaten, seen, or done anything in recent days that seemed the least bit worthy of sharing. I should hope that's not entirely true because that would in turn mean that I haven't done anything over the past week. And well, that, that would be a lie.

Let's shut me up by shoving a few meatballs in my mouth, shall we? It works. I know this because I've done it.

I digress...

Meatballs are an ingenious thing to make on a Monday and here's why: If you're cooking for one, they freeze particularly well, which easily justifies making an entire batch. There's also the fact that they're so damn deliciously addictive, you can't help but continuously pop another and then another and oh, well, it's 12:15am and I can't sleep so I might as well have another meatball. You can laugh. But know that you're also laughing at yourself. Because you know there's no stopping you when it comes to meatballs with crack-tendencies. There's no stopping any of us when it comes to crack meatballs.

Let's move away from the crack and back to why meatballs are great to have in the fridge and/or freezer: They're surprisingly adaptable. Sure you can throw them on top of a big bowl of spaghetti (and frankly, please and thank you), but you can also make them into a killer sandwich with some thinly sliced cucumbers and a little bit of lingonberry preserves mixed into some mayo for a combination that will have you bleaching your hair blonde and heading over to Amazon to pick up Rosetta Stone: Swedish, and heck, why not throw a Swedish flag bumper sticker into the cart too. Even if you don't currently own a car.

In other words, whipping up a batch of meatballs can easily get you through a few days worth of meals without feeling any sort of redundancy. And with half tucked away in the freezer, you couldn't be better equipped for a last minute dinner guest. (Although, do those ever even happen in real life?)

Here's to the end of the unintentional silent treatment. Missed y'all.

Crack Meatballs (formerly known as Mor-Mor's 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.

warming the house

What's really of note here is how amazing the no-cook pizza sauce turned out (seen in this last photo). When making a classic margarita, there's no better option--the outcome was just as bright, fresh, and flavorful as I had imagined it to be. And when the recipe starts and ends with adding a can of San Marzano tomatoes to a food processor with a little garlic, onion, salt, pepper, and olive oil and pressing pulse? I mean, get out of here with that. It's just too easy. And too damn good.

Oh and the party? The party was smashing. With an apartment filled to maximum capacity with some of my favorite people, there was no way it couldn't be. But in the future, far less bubbles will be consumed over the course of an evening. And while my abs are still slightly sore from laughing, laughing, laughing, my head still doesn't feel 100% back to normal. Makin' it rain with champagne does have its consequences. And these consquences are of the throbbing kind.

But really, I'm not complaining. 'Cause I get to call these fine lookin' ladies my friends. For life.

bar boulud

Friday didn't get off to the best start.

After a painfully restless night's sleep, I awoke to a text message from my boss which read, "Are you coming in today?" Again: I WOKE UP TO A TEXT MESSAGE FROM MY BOSS. Panic-stricken, I glanced at the time, 10:00am, and let out a loud "OH MY GOD!" (expletives may or may not have been involved) and shot out of bed so fast it's a miracle I didn't shoot through the ceiling. With tears welling up in my eyes and all color stripped from my face, I threw on my clothes and bolted out the door, mortified and in absolute disbelief of the entire episode. If you know me, you know how unbelievably out of character this is. Tardiness is a pet peeve of mine. Promptness brings me great pride. That said, Friday started off in a rather upsetting (and equally unsettling) way.

Needless to say, the traumatic wake-up call set the tone for an off day. And while I realize nobody is a fan of those kind of days, I just couldn't seem to snap myself out of it. I went through the motions of the day like a discombobulated zombie with tired eyes and a quivering lip.

Okay. Woe is me time is over. Because nothing turns a bad day around like a glass of bubbly. Stop. Rewind. Allow me to rephrase that: Nothing turns a bad day around like a glass of Cuvée Daniel Grand Cru Brut at Bar Boulud.

Pierre Paillard, "Cuvée Daniel" Grand Cru, Brut NV was popped and poured by Mr. Michael Madrigale, Head Sommelier of Bar Boulud (and do yourself a favor and introduce yourself -- he's so unbelievably knowledgeable and friendly and inspired and has a story to tell about each and every bottle on the wine list. It's an absolute treat to have him walk you through the wines. And his passion for his craft is undeniably infectious.) And after the first sip, I could feel the vibrantly aromatic and yeasty bubbles start to tickle my nose, my senses and lift my spirits. These bubbles were bringing me back to life.

And then there was a glass of 2009 Weingut Gross "Klassik" Sauvignon Blanc from Austria. Absolute loveliness through and through. With pear and wet stone on the nose, this wine's acidity got frisky with me. And I was happy to oblige.

After an awfully impressive and handsome charcuterie spread was brought to the table (I'm a pushover for paté and the headcheese was dangerously delicious), as was a bottle of 2007 Rene Rostaing Coteaux du Langeudoc. Deep, dark, plump plums on the nose with more juicy fruit on the palate, this wine served as my blanket (we were seated outside). I was comfy. Relaxed. Happy to sip. And sip.

And recklessly devour some serious paté de grand-mère.

I was back, baby.

Bar Boulud
1900 Broadway

no-cook pizza sauce

I'm a bit pizza-obsessed. If you haven't picked up on that yet, you're not paying enough attention. And if you're rolling your eyes because I've yet again mentioned the word 'pizza,' hear me out, Eat and Greet Super Fan(s). I've got something good. Real good.

I just came across a recipe via Saveur for an uncooked pizza sauce courtesy of Nancy Silverton's Pizzeria Mozza (a restaurant I absolutely, positively have to visit when I find myself in LA). The argument here is that the uncooked sauce yields a brighter and more vibrant result than that of a sweeter, cooked sauce. And though I have yet to try this for myself, I fully support this idea, 100%. I totally get it.

That said, looks like I'm just going to have to make some pizza!

[sound of crickets]

To make the sauce, put one 28-oz. can of whole peeled San Marzano tomatoes into the bowl of a food processor, along with 1 tbsp. extra-virgin olive oil, 1 tsp. dried basil, 2 minced cloves garlic, and half a grated medium onion. Purée and season with salt and pepper.

weekend dinner party

In continuation of keeping things simple, this weekend's dinner party menu is nearly effortless--but with plenty of pay-off. A classic French comfort food dish of chicken with a mustard-tarragon cream sauce which can be made the day before, or the day of (depending on your schedule). And as the nights (regrettably) begin to turn slightly chilly, I can't imagine a better dish to cozy up to.

chicken with mustard-tarragon cream sauce

served over steamed white rice

bibb lettuce salad with lemon-chive vinaigrette

2009 Forstreiter Gruner Veltliner

As for the wine alongside, might I suggest a bottle of Gruner Veltliner from Austria? I was playing around with the bottle below this past weekend and think the slight frizzante quality and decent acidity would play particularly well with the creamy and anise-flavored sauce. The white flowers, nectarine, and undeniable green-ness that was wafting from my glass could have convinced me to pair this with almost anything. Pool side lounging could quite possibly be this wine's best pairing. But chicken with mustard-tarragon cream sauce will fit just as pleasantly.

Anyone notice my (dare I say admirable) attempt at floral arrangments? You did, didn't you? Your mind has been blown. I can tell. All I did was add a handful or two of small rocks to the bottom a glass cup then filled it up half way with water. I then cut off a few small bunches of hydrangeas and placed them in the glass. Place a few of these arrangements down the center of the table. Flowers: Done.

I bet you're wondering what other amazingly impressive tricks I have up my sleeve. To which I say: stay tuned.

Chicken with Mustard-Tarragon Cream Sauce

Recipe Courtesy of Martha Stewart

4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1-1/2 tablespoons chopped fresh tarragon

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

Serve over steamed white rice.

Lemon-Chive Vinaigrette Recipe

blueberry muffins to put all other blueberry muffins to shame

Are these not out of control? I can't get over it. They're stunning. Flawless, really. I'm no baker, of this I am sure. But my Mom? These drop-dead-gorgeously crusted creations are all her doing.

I just wolfed one down in about 60 seconds flat. My fingertips might be stained a lovely shade of purple-y blue (let's call it periwinkle), but that's a price I'm willing to pay, tenfold. These muffins are without a doubt, out of control.

am important lesson in entertaining

Margaritas + Chipotle Meatloaf Burgers + Homemade Potato "Chips" + Special Sauce = A Reminder to Keep It Simple, Stupid.

There's no doubt that dinner guests appreciate a "wow" spread. You know, like a grilled boneless leg of lamb served atop lemony-chickpea puree, and topped with a mache salad and golden raisin-caper salsa verde. I mean, I've done it. It knocks people out with its sophisticated and daring flavor combination. But there are a number of steps involved, it's not the most affordable spread to entertain with, and it does come across as a meal more appropriate for a special occasion.

But what I learned this weekend (and need to constantly remind myself of) is that casual food can be just as show-stopping. Just as "hold the phone, we need to talk about these burgers" kinda thing. Turns out, the combination of mayo, ketchup, and a little bit of chipotle in adobo can yield these results.

I kid. But not entirely.

Make this meal. Make it tonight. Make it this Saturday. Make it for that special someone. Or make it for an old friend. It is not to be passed off as low-brow or boring.

It is, in itself, a masterpiece of a meal.

Chipotle Turkey Meatloaf Burgers
Makes 6 burgers

1 pkg. ground turkey, 93% fat free
1 small yellow onion, finely diced
3 cloves of garlic, grated
1 tbsp. chipotle in adobo
1/4 cup milk
1 tsp. salt

In a bowl, combine all ingredients until evenly incorporate. Be careful to not over-mix. Form into thin patties and cook over medium-high heat (a cast iron pan is strongly encouraged) for about 4 minutes per side. (I topped mine with slices of brie cheese and then covered the pan to melt. They were then transferred to potato buns and topped with baby arugula.)

Homemade Potato "Chips"

3-4 idaho potatoes
olive oil
melted butter
salt to taste

Preheat oven to 375F.

Thinly slice the potatoes (you may use a mandolin here, if need be) and place on non-stick cookie sheet. Drizzle with olive oil, toss to coat, and then season liberally with salt. Place in oven and bake for 15 minutes. After 15 minutes, remove from oven and flip the potato slices. Brush the other side with melted butter and return to oven for 7-8 minutes or until golden brown. Some will be crispy and crunchy and others will still have a soft, creamy center. Served with "special sauce" and you've entered another world.

"Special Sauce"

Combine mayonnaise with ketchup and as much or as little chipotle in adobo as you'd like. Do you realize how ridiculous this is? Christ.

weekend dinner party: labor day

Heavens to Betsy (what?). It's Labor Day. Again. Already! I keep letting out long, exaggerated sighs in hopes of proving a point (to no one, as I sit here, alone). I'm not happy Summer is over. In fact, I'm angry. Arms crossed. Lips pursed. Crinkled forehead. A look of overall stern disappointment clearly written across my face. My indisputable favorite time of the year is coming to an end and I'm not the least bit ready to let go. Have I mentioned I'm not good with change? Oh. You've noticed? Ok, then. I'm okay with that. I don't mind my flaws out in the open on display for all to see. [Hard swallow.]

As I wipe away the solitary tear rolling down my tan, freckled cheek, I want to bid adieu to the glorious and fleeting Summer with a menu that was as carefree, blissful, and spirited as the season itself.

crab crostini with cucumber and jalapeno

pomegranate-lemongrass vodka cordial

or Grower Champagne

sweet soy-grilled short ribs

coconut sticky rice with cilantro

mango-red cabbage slaw

Sparkling Rosé or Syrah

nectarine-blackberry cobbler

Jon Troutman from Cork'd dishes on the wine pairings:

"Because crostini are often served as finger food at large parties and celebration, my mind automatically goes to bubbles. The pairing works well. One, because you'd be hard pressed to find a time when Champagne doesn't fit a situation. Two, because shellfish and buttery vessels, like crostini both scream for Champagne. Check out "Grower Champagne," produced by small family farmers. They deliver big time value when compared to better known brand names. (Read more here.)

Syrah is a killer pairing for richer beef dishes like short ribs. Go for New World styled Syrah--something from either the U.S., Australia, or South Africa. These wines tend to have brighter fruits, which pair nicely with the sweeter-styled marinade. Need some specific pairings? Hereare a couple of Syrahs to look for."

And if you need any convincing as to why sparkling rosé and ribs are quite possibly one of the best pairings, well, ever, click here and read up.

RECIPES

This crab crositini was one of the most memorable parts of my meal at Locanda Verde and I mentioned it again in April when I tried to recreate it in Vieques. Long story short: seek out good quality jumbo lump crab meat. The less expensive canned stuff just doesn't really cut it (though can be used in a pinch). The execution is simple: toss the crab meat with a tiny bit of mayo and lime zest. Slice a baguette on the bias into rounds and grill them. As soon as you've taken them off the grill, rub with garlic and a cut tomato. Then top with a spoonful of the crab and a razor thin slice of cucumber and jalapeno. The combination is other-worldly. No doubt that you'll agree.

Pomegranate-Lemongrass Vodka Cordial

In a small pot, combine a stalk or two of fresh lemongrass (chopped into 3-inch pieces or so) and 3 cups of water. Bring to a boil then remove from heat and allow to cool. Discard lemongrass and pour the "tea" into a large pitcher. Add pomegranate juice (I suggest a regular-sized bottle) and stir. Fill a cocktail shaker with ice and add 1 jigger of vodka and then pour in the pomegranate-lemongrass tea. Shake, strain, and serve immediately.

The sweet soy-grilled short recipe is courtesy of Stephen Raichlen of Barbecue University. Trust me when I say: Trust him.

Mango-Red Cabbage Slaw

Serves 4-6

1 small head of red cabbage, halved, cored, and thinly sliced

2 mangoes, peeled and sliced into matchsticks

1 small red onion, thinly sliced

1/4 cup of fresh cilantro, roughly chopped

2 tbsp. mayonnaise

1/4 cup rice wine vinegar

1 tsp. sugar

1/3 cup canola oil

salt and pepper to taste

In a large bowl, combine the red cabbage, mango, and red onion. For the dressing, in a small bowl, combine the mayonnaise, rice wine vinegar, and sugar. Slowly whisk in the canola oil. Pour dressing over the cabbage, mango, and red onion and toss. Taste for seasoning and adjust with salt and pepper. Cover and refrigerate for at least an hour before serving.

Coconut Sticky Rice

Serves 4 to 6

4 cups unsweetened coconut milk (about 2 cups, supplement any shortcomings with water)

2 cups of white rice

1 3-inch nub of peeled fresh ginger

1 tbsp. salted butter

1 tsp. salt

fresh cilantro, roughly chopped, for garnish

In a medium-sized pot, combine 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 serving bowl and top with fresh cilantro.

Nectarine-Blackberry Crumble

Serves 6

1 stick of salted butter, melted

1 cup plus 3 tbsp. granulated sugar, divided

1 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup milk

1 tsp. vanilla extract

4 nectarines, peeled, pitted, and sliced

1 small container of blackberries

1 tsp. grated orange zest

Heat oven to 375F.

Pour melted butter into a 2-quart baking dish.

In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt. Stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter.

Toss the nectarines and blackberries with remaining 3 tbsp. of sugar and then pour on top of the batter.

Bake 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve with a little heavy cream, whipped cream, or a scoop of vanilla ice cream.

iittala champagne flutes

As evidenced, I got camera happy. But look, I'm a proud new Mommy. The Iittala Senta Champagne Flutes pictured below are now mine and have found a happy new home on my bar table. These don't get hidden away in the cabinet. Oh, no. These beauties are on display. Their sleek, sophisticated, and decidedly Scandinavian shape, out in the open, for all to see, like artwork.

And the start of a collection. A mix of champagne flutes, old and new, to delicately cheers when the time is right for bubbles. Congratulatory or otherwise. The time is always right for bubbles.

For a set of Iittala Senta Champagne Flutes, click here to purchase from AllModern.com

Full Disclosure: Iittala Champagne Flutes generously provided by AllModern.com (of CSNStores). All opinions are 100% my own.

weekend picnic pour deux

It's coming down in sheets outside. Of this, I am aware. But after today, we're looking at over a week straight of unadulterated sunshine and comfortable temperatures. And you know what that means? Grab the Pendelton blanket and some disposable dining ware. It's time for a picnic. For two.

saucisson et beurre baguette sandwiches

fingerling potato salad with mustard-shallot-tarragon vinaigrette

la tur (cow-sheep-goat's milk cheese) with sliced peaches

2009 La Vieille Ferme Cotes du Ventoux Red

the best "homemade" brownies you've ever had

Vin Doux Naturel Rasteau

If you haven't had the chance to pick up a saucisson et beurre baguette on the streets of Paris and then leisurely walk around the Marais while munching, I'm sincerely sorry. Add that to your bucket list. I don't know who had the genius (albeit initially peculiar) idea of smearing sweet butter on a french baguette and then topping it with thinly sliced saucisson sec (sopressata salami) and halved gherkins but I would like to hug them. Maybe even slip them a kiss. Or a friendly tap on the derriere. Because this sandwich blows my mind every time I get the chance to wrap my hands around the toothsome treat. The combination est absolument parfait.

Whip up this mayo-free potato salad the day before the best picnic of your life as it will only get better over night. Then pack it up in some to-go containers, throw an ice-pack into the basket, the cheese and sliced fruit on top of that, the baguette sandwiches wrapped ever so chic-ly in parchment paper and tied off with twine, and slip your wine into some paper bags (what open container laws?). I'm now fidgeting in my seat with anticipation for this weekend. Tapping my foot like an impatient child. Picnics, evidently, excite me.

Jon Troutman from Cork'd explains the wines you should be brown-bagging alongside:

"A weekend picnic calls for good wines, but nothing too fancy. Just no frills, easy drinking wines...you wouldn't serve Carlos Rossi with higher end cuisine, so why would you serve Grand Cru wines with sandwiches and potato salad? Of course, even inexpensive wines should jive with the menu. That's why these are the perfect choices:

Sandwiches: an intensely flavored, salty meat like sopressata and potato salad calls for a savory, meaty wine. That's why wines from the Southern Rhone, largely made from the Grenache grape, are the perfect pairing. These wines have a signature gamey, meaty quality that will jive just right with these sandwiches. La Vieille Ferme red wine falls in this category and with a price tag under $10, it's easy to see why it's so popular and highly scoring. Click here for more.

Brownies: Port and Maderia are the most popular choices with chocolate...but it's also played out worse than women in skirts and Uggs. Try a Vin Doux Naturel Rasteau, made in a similar style to the aforementioned, but with a much more attractive price tag. Learn more about the wines here."

RECIPES:

fingerling potato salad with mustard-shallot vinaigrette (add a few teaspoons of chopped fresh tarragon)

saucisson et beurre baguette sandwiches: On good quality baguette, spread one side with sweet, unsalted butter then layer on thin slices of saucisson sec and halved gherkins. Bon Appetit.

la tur cheese via gourmet library

best "homemade" brownies you've ever had: I cannot take any credit for this tip, it all goes to my mom. Prepare a box of Betty Crocker's Supreme Brownie Mix (the one with the Hershey's on the box) with melted salted butter instead of oil. This will yield the most unbelievable brownies you've ever had in your entire life. Oh, I went there. And I'm going there with total confidence. A dusting of powdered sugar and a few raspberries never hurt, either.

Enjoy this one, mes petites. It's one for the books. C'est vrai.

Image above courtesy of StarChefs.com