Fresh Local and Best

First Snow of 2012

2012-01-24T22:23:00.002-05:00

Our eyes dazzled this past weekend as we woke up to a fresh blanket of snow that was lofty enough to take our little boy on his first sled ride. Watching Alex squeal in excitement over the winter wonderland warmed our hearts to the ethereal quality of snow, it's quieting effect, the peace that hovers over the ground it covers and its novelty no matter how many times we've been dusted by this magic.

Minestrone Soup

2012-01-20T11:21:00.004-05:00

Rustic, comforting and wholesome, minestrone is an Italian vegetable stew traditionally composed of any vegetable in season. Since there is no set recipe for this soup it lends well to personal adaptation. Still you can count on seeing a couple of ingredients show up in most minestrones: savoy cabbage, carrots, onions, tomatoes and beans. In the recipe I chose, a medley of vegetables are flavored by bits of pancetta and thickened by pureed creamy white beans. Although, you can skip the pork entirely and use vegetable stock to make it a vegetarian recipe. If you have parmesan rinds (I save them in the freezer) throw them in with the vegetables to create depth and infuse flavor, just don't forget to remove them when the soup is done.

Minestrone Soup Recipe
From Simply Recipes
This recipe makes a lot of soup. You may consider halving it or freezing some of it to enjoy at a later date. The beans will absorb a great deal of liquid while cooking. Add more broth or water to replace lost liquid if needed, or the beans will stick.
Ingredients

1 - 1 1/2 cups dried Cannellini or Great Northern Beans
2 ounces salt pork or pancetta
2 1/2 - 3 quarts beef or chicken broth
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, chopped
1 cup loosely packed parsley, chopped
1/2 cup extra virgin olive oil
1/2 head savoy or curly cabbage, sliced
1 potato, diced
2 zucchini, diced
2 carrots, diced
2 cups chopped Italian styled peeled plum tomatoes
1 Parmesan rind
Salt and freshly ground black pepper
Parmesan cheese, grated for garnish

Method

Soak beans overnight in cold water. Drain beans, rinse, and place them in a large saucepan or stockpot. Add salt pork or pancetta and 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.
Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth, and Parmesan rind. Simmer for 40 to 50 minutes or until vegetables are tender.
Remove salt pork or pancetta from beans. Dice finely. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and diced pork to vegetables.
Simmer 5 minutes longer. Season soup with salt and pepper. Remove Parmesan ring. Serve with a sprinkle of grated Parmesan cheese.

Serves 12

Split Pea and Smoked Ham Soup

2012-01-11T00:32:00.004-05:00

I'm having a hard time believing that we are in a new year. The demarcation of 2011's end and 2012 beginning feels unsettlingly hazy to me. For one, the weather seems to have done one gigantic leap from autumn straight into spring here in the northeast, confusing the rhythm of the seasons. The days also seem to blur too but I blame that on chasing down an obstinately overactive infant from dawn to dusk. And for some reason I'm having a hard time committing to a New Year's resolution. Have you made a New Year's resolution? And what was it?

For the two days this winter when the temperatures did plunge into the teens, I made a split pea and smoked ham soup that was so delectable I won't be waiting much longer to make it again. The smokiness of ham infused beautifully into a broth that serves as a bold canvas for a creamy pea and deeply caramelized vegetable soup. The small chunks of ham and potatoes added a rustic quality to an already hearty soup.

Split Pea and Smoked Ham Soup
From Cooks Illustrated
Ingredients

2 1/2 lbs smoked ham, picnic bone-in
3 quarts water
4 bay leaves
1 lb split peas (2 1/2 cups)
1 teaspoon dried thyme
2 tablespoons olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium celery ribs, chopped medium
1 tablespoon butter
2 medium garlic cloves, minced
1 pinch sugar
3 small new potatoes, diced 1/2 inch
1 dash ground black pepper
1/4 cup red onion, minced
3 tablespoons balsamic vinegar

Method

Place the ham, bay leaves, and 3 quarts water in a large stock pot or dutch oven. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer until meat is tender and pulls away from the bone, 2 to 2 1/2 hours. Remove the ham meat and bone from pot. When ham is cool enough to handle, shred the meat into bite sized pieces and set aside. Discard rind, fat, and bone.
Add split peas and thyme to ham stock. Bring back to a boil, reduce the heat, and simmer, uncovered, until peas are tender but not dissolved, about 45 minutes.
Meanwhile, heat oil in a large skillet over high heat until simmering. Add the onions, carrots, and celery and saute, stirring frequently, until most liquid evaporates and the vegetables begin to brown, 5 to 6 minutes. Reduce the heat to medium-low and add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
Add the sauteed vegetables, potatoes, and shredded ham to the pot with the split peas. Simmer until the potatoes are tender and the peas dissolve and thicken soup to the consistency of light cream, about 20 minutes more. Season with ground pepper to taste. (The soup can be refrigerated in an airtight container for 2 days. Warm the soup over low heat until hot.) Ladle the soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

Serves 8-10.

Up, Up and Away to San Francisco

2012-01-03T10:43:00.004-05:00

This year has been the first of many for our sweet little boy, but traveling has been by far the most exciting of these novel experiences for our family. Our first trip was to San Francisco to introduce Alex to friends and family. I've heard horror stories of babies crying for hours on end on planes so I was expecting the flight to be tearful and exhaustive, and possibly ending with my head stuffed between my knees from the shame of bringing chaos into an already uncomfortable situation.

But to my surprise Alex was a rockstar, and proved to be an unstoppable force, cooing and squealing at other passengers. In fact, it was on this trip that he learned his latest maneuver to win friends. With the floppy twist of his chubby hands he discovered how to wave. And wave he did, greeting everyone with his signature dimpled smile throughout the trip.

Prather Ranch, San Francisco Ferry Building

Our first stop was at the San Francisco Ferry Building where we wondered through the splendors of the market and met with of our favorite vendors, including Prather Ranch, Fungi Far West, and Hog Island Oyster. We also stopped at Frog Hollow Farms where we had an amazing Warren pear, which was creamy and ripe with intense pear flavors.

Fresh chestnuts

Frog Hollow Farms

Green and red kabocha, and butternut squash

Alex's first time on the beach
Alex's first play date

Christmas caroling at the Palace Hotel

Thanks to Velva and Kay for encouraging me to start Alex early on traveling. I have a feeling we'll be able to tackle international traveling sooner than I thought.

Happy New Year!

2011-12-31T19:19:00.010-05:00

Wishing everyone a healthy, happy and delicious 2012 filled with miracles.

My 2011 will be remembered in much the same way as the previous three years have been noted for big life changes. Only 2011 brought the biggest life change I've experienced yet: the birth of a very special child, my first one. It will also be noted for a couple of personal challenges and a move from one of the densest cities in the world to a quiet suburb in Pennsylvania, much like the one in 2009 which took me away from San Francisco. Perhaps the biggest lesson 2011 has given me is to hold the reins more loosely on this wild ride we call life, one that I have not fully embraced, but should because every step has taken me to a happier place. What 2012 has in store for us, I don't know, but I'll look forward to savoring every moment of it one day at a time.

Moroccan-Style Meatballs to Ring in the New Year

2011-12-28T09:53:00.002-05:00

Did everyone have a nice holiday? There's still one big celebration around the corner, and the question is how will you ring in the New Year? Will it be a glamorous bash streaming with glitter and bubbly champagne? Or will it be a quiet evening made special by the company of good food and the ones you love?

For me it will be the latter. On the menu will be a simple but special duck confit, black eyed peas, collard greens and these Moroccan-styled meatballs for appetizers. These meatballs are a combination of sweet warm cinnamon with domineering cumin spice, caramelized onions and mint and parsley herbs. Fresh, bold flavors that round each other out and together stand up well against the strong flavors of lamb.

This is probably the first Moroccan-style dish I have made, and a revelation of what I have been missing these years. After tasting the tantalizing spices and herbs together I am so inspired that I am going to look into more Moroccan recipes.

I hope everyone has a Happy New Year!

Moroccan-Style Meatballs
Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns
These meatballs are delicious alone or could be served with a cool cucumber-dill yogurt sauce. This recipe also works well to create mini hamburgers on brioche mini buns.
Ingredients:

2 Tablespoons olive oil
1 red onion, very finely chopped
1 lb ground lamb
3 large garlic cloves, crushed through a press
2 eggs, lightly beaten
1 cup loosely packed fresh flat-leaf parsley, leaves finely chopped
1 cup loosely packed fresh mint leaves, finely chopped, plus sprigs for garnish
2 Tablespoons fine dried bread crumbs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
Lemon wedges for squeezing and garnish
About 42 cocktail picks (optional)

Method

Lightly oil a shallow-rimmed baking sheet.
In a fry pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until very soft, about 10 minutes. Transfer to a large bowl and let cool.
Add the lamb, garlic, eggs, parsley, chopped mint, bread crumbs, cumin, cinnamon, the 1 tsp. salt and the 1/2 tsp. pepper to the bowl with the onion. Combine the ingredients thoroughly with your hands (the only way to evenly distribute the ingredients). Fry a small pinch of the mixture, taste, and adjust the seasonings with salt and pepper. Form the mixture into balls about the size of a walnut, rolling them very lightly in the palms of your hands. Place on the prepared baking sheet.
Preheat a broiler. Place the meatballs about 4 inches from the heat source and broil, turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the broiler and transfer the meatballs to a platter.
Squeeze some lemon juice over the meatballs and arrange the remaining lemon wedges and mint sprigs on the platter. Using a cocktail pick, skewer each meatball. Serve immediately. Makes about 42 warm bites.

Note: The meatballs can be refrigerated for up to 4 hours before cooking. Remove them from the refrigerator 15 minutes before cooking. If desired, cook and cool the meatballs, refrigerate them for up to 4 hours, and then reheat in a 350°F oven until heated through, 10 to 20 minutes.

Christmas 2011

2011-12-26T21:44:00.001-05:00

Yes Santa, I do believe I have received the best present I could have asked for.

Happy Holidays!

2011-12-23T11:58:00.006-05:00

Wishing everyone a blissful holiday and new year!

Dear Alex

2011-12-17T07:27:00.006-05:00

Dear Alex,

A couple of months ago your father asked me how I viewed you. I replied, "I still look at him as our friend, he's just hanging out with us until he can take care of himself." Clearly I was trying to be funny, but there was more truth than comedy to my answer. Motherhood did not happen to me overnight, it had to mentally grow on me.

Over the past few months I've been surprised by the tenderness that has come over you. The sleepless nights, colic and crying has been replaced by sweet giggles, loving hugs and drooly kisses. My heart swells just thinking about it. What I find most riveting is the way that you look at me. The way that you cry inconsolably until you reach the comfort and safety of my arms. The way that your face lights up and legs kick with excitement when I walk into a room. It's more than a friendship. Somewhere along the way we fell madly in love with each other and that love has only deepened and from what I understand this bond is irreversible.

From time to time my mind revisits the days when we were in the hospital together, you know back when you were just my friend. The days when I would cradle you in my arms for hours on end as you slept contently. I studied your newborn features, your luminescent porcelain skin, downy strands of black hair, full cheeks and tender rosy lips. I recall trying very hard to permanently etch your face in my brain. Those memories replay for me like a sweet ending to a movie, like one where incredible triumph has been succeeded after a long hard fought journey, only this was just the beginning for us.

Lately I find myself thinking about those days more often and I get frustrated that I can't remember the details as well and I worry that in a few months that I won't remember the sweet memories that I am recording right now. I barely recall echoes of the way you cried and the squeaky rubber duck noises you made. And I wouldn't believe how tiny you once were if it were not for your hospital shirt that I secretly clutch in my nightstand. So I work hard to keep those details close to my heart even as they become progressively elusive like old photographs faded by the sun's exposure.

I'm not sure when it clicked for me that you are my son. But somewhere along the way our relationship transcended the definitional terms of mother and child and it became cemented in mind that no matter what happens in life we will be bonded forever.

Love,

MOM

Dark Chocolate Mousse

2011-12-05T12:45:00.002-05:00

Plush and dark, chocolate mousse is a melding of contrasts, bringing together the decadent lusciousness of whipped cream and the overpowering austerity of bittersweet chocolate. The addition of strong coffee augments the irresistible earthy flavors of this chocolate mousse. If bittersweet dreams could be a good thing this would be it.

Chocolate mousse is an effortless yet dreamy dessert, so dreamy that I would even call it romantic. It is as worthy for serving during the Christmas holidays as it is during Valentine's Day. Even more fabulous is that it can be made up to two days in advance, which is essential during the hectic nature of this season. This recipe is adapted from Thomas Keller's Bouchon cookbook. The method can be broken down very simply: the chocolate and butter are melted together, and cooled slightly. Egg yolks are combined, then whipped cream and sweetened egg whites are delicately folded into the mixture. The result is simply marvelous.

Chocolate Mousse Recipe
Adapted from Bouchon via Simply Recipes
Ingredients

4 1/2 ounces high-quality bittersweet chocolate (70% cocoa), finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Extra whipped cream

Method

Whip the cream to soft peaks, then refrigerate.
Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to two days.)

Serves 5-8, depending on the size of the servings.

Pursuit of the Perfect Traditional Pumpkin Bread

2011-11-21T10:20:00.011-05:00

On a recent visit to a small farmer's market in town, my husband's eyes lit up to a glorious orange row of pumpkin breads, and instantly sweet memories of spiced aromas emanating from his mother's kitchen were inspired. Excitedly he picked up two loaves, hurried home, cut off a slice and with much anticipation he took a hefty bite. Memories of the warm, moist, pumpkiny, spicy bread were quickly siphoned as disappointment fell across his face. So dry was the bread that he wondered whether it was stale, and the pumpkin was so indiscernible that it could have passed as zucchini bread.

Haverford, PA

So jumpstarted my mission to find a good pumpkin bread recipe. As I found out over the last few weeks finding a good pumpkin bread recipe is a bit more involved than I originally thought. In harried times like these, my habit is to turn to one of my most trusted sources for testing all permutations of a recipe: Cook's Illustrated. Their parameters for an ideal pumpkin bread was one with: 1) amplified pumpkin flavors, 2) is moist with a tight crumb, and 3) made with a light hand when approaching the spice drawer.

Red Kuri Pumpkin

Testing 1, 2, 3 ...

They tested fresh pumpkin, canned pumpkin or canned pumpkin pie filling. They tested flours, fats and sugars. They tediously tested ratios for baking powder and baking soda, and then meticulously experimented with proportions of spices before settling on their final recipe.

Perhaps most interesting part about the recipe is their technique of wicking away excess moisture from the pumpkin puree, a step that condenses the flavor and improves the texture of the bread. The technique calls for lining a baking sheet with three sheets of paper towels, spreading the pumpkin on top and then covering it with three more sheets. It takes just some light, even pressure and a few seconds before the paper towel has absorbed the moisture. As you can see from the picture below, the step is not as messy as it may sound.

This recipe results in a hearty loaf of pumpkin bread that is nothing less than superb, and is made even better with a light spread of cream cheese.

Since we are now officially counting down the days until T-day this week, I'd like to wish everyone a wonderful Thanksgiving. I hope everyone has a safe and delicious holiday.

Happy Thanksgiving everyone!

Traditional Pumpkin Bread
Slightly Adapted from Cooks Illustrated via The Milford Daily News
Ingredients

1 15-ounce can pumpkin (do not use canned pumpkin that includes spices or sweetening)
2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup granulated sugar
8 tablespoons unsalted butter, melted and cooled slightly
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 cup walnuts (optional, my addition)
1/2 cup raisins (optional, my addition)
1/4 cup flax seeds (optional, my addition)

Method

Heat the oven to 350 degrees and adjust a rack to the center position. Grease a 1-pound loaf pan (9-by-5 inches), line the bottom with parchment paper and grease the parchment.
Line a large baking sheet with a triple layer of paper towels. Spread pumpkin on paper towels in an even layer and top with a triple layer of paper towels. Press gently on towels until they are saturated with liquid. Remove top layer. Grab bottom towels at two corners and fold in half, enclosing the pumpkin. Lift off top portion of towels, and transfer drained pumpkin to a medium mixing bowl, discarding towels.
Place flour, baking powder and soda, salt and spices in a large mixing bowl and whisk to combine. Add the sugar, melted butter, eggs and vanilla to the drained pumpkin and whisk together until well mixed and smooth. Add the pumpkin mixture to the flour mixture and, using a spatula, fold together until almost combined. Sprinkle in the walnuts, raisins and flax seeds, if using, until just combined. Take care not to over-mix as this will lead to a tough bread.Transfer to prepared pan and bake until the top is browned and a tester comes out clean, about 55 minutes. Cool in pan for 10 minutes, turn out and cool on rack. Serve slightly warm or at room temperature.

Makes one loaf.

Spicy Apple Orange Cranberry Sauce

2011-11-13T22:08:00.002-05:00

Is it really going to be Thanksgiving next week? Where did the time go?

Wasn't it just yesterday when the leaves turned colors? And then within a blink of an eye, most all of the beautiful autumn foliage fell to the ground. And now we are counting down the days towards when our nation gathers around the table for its biggest feast of the year.

Haverford College campus, Pennsylvania

When explaining Thanksgiving to our six-month old son, my husband noted that Thanksgiving is the holiday when everybody eats a big meal. I had to chuckle because the name itself -Thanks - Giving - should have prompted an answer that gave much deeper meaning to the day. I jumped in and clarified, "It's a day when we celebrate all that we have to be thankful for, the big meal included."

This year we will be gathering around the table with a heritage turkey that returned with the family from a recent trip to a Vermont farm. While the bird will undoubtably take center stage on the table, I am looking forward to the spread of side dishes: stuffing, cranberry sauce, walnut shaved brussels sprouts, and sweet potato cranberry hash.

How about you, are you a sides person? Or are you a turkey person?

Cranberry sauce has always been a personal favorite, especially if paired with oranges and spice. This whole cranberry sauce is a cinch to make and yields a rustic, vibrantly flavored relish warmed up by traditional sweet spices. It's so simple, it makes me wonder why I save this recipe for only this time of year. This sauce can be made three days ahead of time and stored in the refrigerator, although won't last that long around hungry people named Christine around.

Spicy Apple Orange Cranberry Sauce
Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).
Ingredients:

1/2 orange
2 cups water
1 tart apple, such as Granny Smith, pippin or McIntosh
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Method

Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.

Makes 3 1/2 to 4 cups.

Welcome to the Suburbs!

2011-11-02T21:57:00.001-04:00

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."

- Stanley Horowitz

There is a crisp newness in the air. The leaves are changing colors, farmers are harvesting the last of their crops for the year, and our bodies settle into a slower rhythm in tandem with the shorter days. We are well into autumn, although the northeast did receive a harsh preview of winter with this past weekend's snow storm. After all of the big events this year: a new baby and a new home, the slower pace has finally afforded me an overdue sigh of relief.

Thank you for all of the supportive comments from the last post. You may be wondering where we have landed and I shall no longer keep you waiting no more. We have planted ourselves in the bucolic suburbs of Philadelphia.

Between unpacking, finishing up my last few days at work, and not to mention caring for a little baby named Alex, I've had a smidgen of opportunity to poke around some of the local venues. I'm impressed with abundance of locally grown produce and pasture raised chickens from Lancaster County, just an hour away. Alex and I will be taking our first adventure out into Philadelphia this Friday, so stay tuned for more on the city of Brotherly Love.

Of course Alex has maintained smiles through all of this change. He is now six months old. My how time flies!

Meyer Lemon Olive Oil Cake with a Honey Lemon Syrup

2011-09-17T23:18:00.003-04:00

Simple, bright, lemony and springy. This Meyer lemon olive oil cake was the dessert I chose to serve for our last day living in New York. As I sat in my living room watching sequence after sequence of lightening and thunderstorms almost supernatural pummeling through the landscape of the Northeast, I reflected on the last two years. With a warm cup of tea in my hand, a slice of this fabulously moist cake in the other, I curled up in the corner of my sofa staring at the skyscrapers across the way. I almost couldn't believe that it was over. No more of those piping hot chewy Manhattan bagels, no more walking to La Maison du Chocolat for a chocolate macaroon whenever it struck me, and no more waiting in line for 20 minutes for the check out stand at Whole Foods.

Midtown East

Two years ago I was reluctant to move here when my husband announced that he was offered a new job, and now I sit here much to my surprise reluctant to leave. I've had a lot of time to reflect these past few months pacing in the evenings through our 1,000 square foot apartment with our newborn Alex. My best memories of this city were with friends going out to new restaurants. I kick myself these days for not going out more often when I had the chance.

Queensboro Bridge

So I start yet another new chapter in my life, one imbued by change. I take with me fond memories of exciting meals with friends, long strolls through Central Park with my husband and the hope that maybe someday our son, the driving force for our departure, will come back to this city and make it a home for himself.

Brooklyn Bridge

Since this is rather a bittersweet moment, lemon olive oil cake seemed appropriate, a reverberation of the old mantra making lemonade out of lemons. While the original recipe for this fabulous lemon olive oil cake calls for plain old jane lemons, I was lucky enough to have sweet Meyer lemons on hand courtesy of my good friend Sherry Page, who generously sent me a box full of this special citrus from her garden. Thank you to my darling friend Sherry!

Lemon Olive Oil Cake
From Gourmet Magazine April 2006
The original recipe does not call for lemon honey syrup, but I thought it was just the antidote to provide a bit more weight to an otherwise lofty and airy cake. The recipe calls for use of a springform pan however I've successfully baked the cake in a pie pan. Just make sure to butter whichever type of pan you decide to use.
Ingredients

3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon (I used a Meyer lemon)
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
1/4 cup powdered sugar

Lemon Honey Syrup
From Fresh Local and Best

1/4 cup lemon juice
3 tablespoons honey

Method

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan.
In the mean time, make the lemon honey syrup. In a small sauce pan, warm the lemon juice and honey over low heat. Stir until combined. With a fork, prick the cake across the surface. Drizzle the lemon honey syrup evenly over the cake. Cool the cake for an hour.
Remove bottom of pan and peel off parchment. Sprinkle the powdered sugar with a sieve on top of the cake. Transfer cake to a serving plate.

Serves 8-12

Dear Alex

2011-08-02T23:23:00.011-04:00

Dear Alex,

I can't believe that you are already three months old. Where did the time go? It seems like yesterday that we brought you home from the hospital. The last few months have been some of the hardest in recent memory for your dad and I. No other experience in our lives have rivaled the level of commitment or work that it has taken to care for you.

But it hasn't been only you that we were taking care of over the past couple of months. Your birth coincided with a couple of tough events in our lives. One of these days we'll tell you about this crazy time. Perhaps we'll share a good cry and hopefully a good laugh afterwards.

One silver lining has been seeing how much our family has grown closer through these challenges. You'll find out one of these days how stubbornly self-sufficient both your father and I were, two people accustomed to doing everything themselves. Can you believe I refused help because I thought that I could do everything on my own? What a ding-dong I was! Weeks of exhaustion, sleepless nights, worry and stress left us helpless. We meekly waved a white flag, and while it was painful for us, admitted we needed help. In our most vulnerable state, we experienced the most amazing evolution in our relationships with family and friends. Pulled together by necessity, our ties have been brought closer and strengthened in the most beautiful manner possible.

Did you know that because of you I look at my mom differently? Even though I have known this woman all of my life, seeing her care for you so lovingly and patiently has made me look at her in a different light. I will never forget how she watched over you to make sure you napped throughout the day, diligently patting you back to sleep whenever you stirred. Dad and I are forever grateful for the many nights when she would take care of ALL of the night feedings so that we could rest. And she cooked such wonderful foods from my childhood. Oh how spoiled we were!

And then there is your other grandmother. It's been a long while since your father and his mom has bonded together in such a meaningful way as this experience. Because of the c-section my care for you was limited. I watched while your dad learned from his mom how to give you a bath, how to warm a bottle and the best way to take care of a diaper rash. I'll never forget how we all cried when she left after staying with us for two weeks. It was as if she had gotten back the son that she was so close to from long ago ... before he went off to college and was propelled even farther away with his demanding career.

And then there is your father. I have known your father for close to a decade, and I am still finding deeper layers of him to appreciate. One of these days I'll tell you more about all that your dad and I went through before and following your birth. He has been my partner, best friend, confidante, and protector. There is no doubt in my mind that I have become a better mother by watching and learning from him how to care for you.

I look at you these days and I am so grateful for the humbling and loving grace that you have brought to our family. I still marvel at how lucky we are to have gotten such a precious and sweet child.

Love,

MOM

Artichoke Hearts with Sun Dried Tomatoes Pasta

2011-07-11T22:41:00.002-04:00

Every Spring season I look forward to two vegetables: asparagus and artichokes. And even though it is not summer, you can still find asparagus in the market. The season for artichokes, on the other hand, unfortunately never lasts long enough. Each year I make my favorite artichoke recipe: sauteed artichokes in lemon parsley sauce. This year I got a bit more creative with the recipe adding a fiesta of colors: bright red sun-dried tomatoes, deep green spinach and pasta to make it a complete meal.

These colorful components are seamlessly integrated with a bright lemony garlic sauce. This pasta can be made ahead of time, and makes for great leftovers.

Artichoke Hearts and Sun Dried Tomatoes Pasta

Ingredients

1 lemon
6 medium-sized artichokes
3 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/4 cup lemon juice
1/3 cup chicken or vegetable broth
1 tablespoon butter (optional)
1/2 teaspoon salt
2 tablespoons fresh flat-leaf parsley, minced
1/2 cup sun-dried tomatoes, steeped in hot water for 5 minutes, drained and chopped
1 cup fresh baby spinach leaves
2 cups cooked pasta

Method

Prepare the artichoke: Have ready a large bowl of water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke at a time, cut off the stem near the base. Peel back and snap off the first 1 or 2 layers of leaves, then cut off the top one-third of the artichoke. Starting at the base, break off the tough outer leaves, snapping them downward, until you reach the tender, pale green inner leaves. Cut off the uppermost part of the artichoke again, leaving about 1 inch of leaves rising. Trim around the base to make a smooth surface, then cut the artichoke in half lengthwise. If the center choke has developed any prickly tips, scoop it out with the edge of a spoon. Cut each half lengthwise into 4 pieces and drop them into the lemon water. Repeat with the remaining artichokes. When all the artichokes are trimmed, drain and pat dry.
Butter and lemon saute: In a heavy-bottomed large saucepan over medium heat, warm the olive oil. Add the garlic and the artichokes and sauté until the artichokes turn lightly golden, 4 to 5 minutes. Raise the heat to high, add the lemon juice and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Then add the stock, butter (if using) and salt, reduce the heat to low, cover and simmer until the bases of the artichoke pieces are easily pierced with a fork, about 10 minutes.
Finish: Stir in the parsley and sun-dried tomatoes. Remove the pan from the heat. Transfer the artichoke and sauce to a medium mixing bowl. Toss in the fresh spinach and pasta. Serve hot or at room temperature.

New York-Style Crumb Cake Recipe

2011-06-05T17:44:00.004-04:00

I've been in a cocoon for the past month taking care of our newly expanded family, and only recently have started to emerge. Guests have trickled in recently to meet the new baby. Among my favorite homemade items to welcome visitors is a New York-Style crumb cake. The crumb cake is deliciously moist, stacked high with sweet cinnamony crumbs and oh so delightful for almost any occasion.

What you didn't see in the prior picture is how I had already dug into the cake and continued to do so after the picture. It couldn't help it! It was really that good.

New York-Style Crumb Cake
Cook’s Illustrated, May 2007 via Brown Eyed Baker

Notes from Brown Eyed Baker: Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

An Update on Baby Alexander
Alexander just had his one month check up this week, and now weighs a whopping 11lbs 4oz! He somehow managed to gain 3.5lbs over the past month. He loves to eat! It is true what they say, the apple doesn't fall far from the tree.

A Very Special Mother's Day - The First of Many

2011-05-10T14:05:00.006-04:00

"Every child begins the world again."

- Henry David Thoreau

Today, May 10th was the expected due date of my baby, and it would have been a neat date for him to be born as it coincides with the anniversary of when we were engaged. However much like a lot things in life his birth didn't turn out as planned.

It was less than two weeks ago my husband and I walked hand in hand into St. Luke's Hospital. Much of that day has been a hazy memory until recently. I recall anxiously awaiting the c-section, and wondering what it would be like on the other side of surgery. Was I going to be in a lot of pain? When am I going to get better? How am I going to get things done over the next few weeks? How am I going to react to when I see the baby? What will he be like?

Those questions quelled as I walked into the white, cold, expansive operating room. I remember the shiny sharp surgical instruments neatly lined up on a tray as seven or eight people quickly surrounded me, coordinating in a brisk rhythm to prepare my body for surgery. I was asked to hunch my back over limply to receive an epidural. I asked the kind nurse before me if I could hold her hands. Comfort was scarce in the sterile room, and in my fragile state I felt immense gratification to hold the warm hands of the sweet stranger in front of me. A sharp pinch pierced my back, and liquids surged into my spinal column. The shock from the penetrating sting was fleeting, and before I knew it my body was laid down on the operating table and my arms left and right stretched out on arm boards in an odd Christ-like fashion, not a comforting position given that I knew what was going to happen to me. Within seconds I was given a dose ephedrine through an IV, and the fast and furious onset of a violent headache nearly crippled my conscious state.

My husband was allowed to join me and held my hand right away, relaying my seemingly dire state to the anesthesiologist while reassuring me that everything was going to be okay. Only recently did he reveal the myriad emotions he suppressed, seeing me on the table, watching the doctors scrubbing their hands for surgery and realizing that within a matter of moments this was going to happen - he was going to be a father.

As he tried to calm me down from my torrid headache, I heard a high pitched scream coming from the other end of the table, an emulsion pain, fear and exhilaration permeated the room. Almost immediately a profound impact hit my chest. It was the fierce cry of my new baby taking his first breaths. My eyes widened, stunned to hear such a powerful cry. His father and I looked at each other as tears flowed down our cheeks.

He cried and cried and cried until the nurses handed him over to his father, and my husband pressed his wet warm cheeks onto my lips. And there wasn't a sweeter moment that I could have imagined.

Alexander was born at 12:13pm on April 28th at St. Luke's - Roosevelt Hospital, weighing 7 pounds and 13 ounces and measuring 19 inches long.

To our dear son Alex,

We knew that life would never be the same once you arrived. We never knew just how much one person could evoke such a profound magnitude of courage, compassion, fear, anxiety, joy and love. We feel so lucky that you chose us to be your parents.

Love,

Mom and Dad

*A special thanks to Ruth Lawyer, one of the finest doulas in New York, who helped bring Alex into this world. If any one needs a reference for this incredible woman, please do not hesitate to contact me.

Dorie Greenspan's Chocolate Chip Cookie Recipe and 38 Weeks

2011-04-26T07:12:00.004-04:00

36 Weeks and 5 days, New York's Upper East Side

I'm whipping up a batch of Dorie Greenspan's chocolate chip cookies today. Sometimes the best things in life are the classic comfort foods, and I count these soft gooey chocolatey cookies among them.

These are the cookies that will be accompanying me to the hospital on Thursday when I meet a team of doctors and nurses that will be taking care of me through my c-section. As you may know, my baby is breeched. And we tapped out all tricks in the bag when our last resort - an external version - did not work.

Sometimes the best way you can tell people how grateful you are for their help is through food. The doctors and nurses at St. Luke's will receive a small token of our gratitude over the next few days. I wish I could send everyone who has been so supportive of this journey these cookies. It has been an awesome ride, and I am grateful to have had many friends, including you, be a part of it. I hope you know how much it has meant to me to have your kind thoughts sent this direction. Thank you!

Dorie Greenspan's Chocolate Chip Cookie Recipe

The dough must be made 24 hours ahead of baking. The cookie dough freezes well for a convenient treat whenever the urge hits. I like to segment the dough into two tablespoon portions and store in a plastic bag in the freezer to enjoy hot and fresh over the following weeks.

Ingredient

2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter - room temperature
1 cup sugar
2/3 cup light brown sugar - I've used dark brown sugar and preferred the results
2 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup pecans, chopped finely

Method

Whisk the together the following dry ingredients: flour, salt and baking soda together.
With a mixer on medium, beat the butter for a minute or until creamy, smooth and fluffy. Add the sugars and beat for another 2 minutes until well blended. Beat in the vanilla, then the eggs one at a time, beating for one minute after each addition.
Reduce mixer to low and add the dry ingredients in 3 additions, mixing until incorporated
With a rubber spatula mix in the nuts and chocolate
Cover the bowl with plastic wrap and chill in the refrigerator for at least 24 hours
24 hours later: Preheat Oven to 375 F and line a baking sheet with parchment paper.
Using a rounded tablespoon measure put balls of cookie dough on baking sheets, leaving plenty of space between each cookie. This would be a good time to parcel out cookie dough balls to freeze for later baking. Bake one sheet at a time for 10-12 minutes until the edges brown but the center reaches a toasty golden shade. Allow to cool on the sheet a minute or two before moving to a cooling rack.

Dorie Greenspan's Chocolate Chunkers Recipe & Cookiebar 2011

2011-04-20T19:04:00.006-04:00

Dorie Greenspan's Chocolate Chunker's cookies have a knack for getting people into trouble. These cookies were inspired by a recipe that got Dorie fired from one of her first jobs out of pastry. You can read the story here. These are also the cookies that got me into a whole heap of trouble a couple of months ago when my doctor gave me a good chastising for gaining too much weight. Admittedly these cookies weren't the only culprits, between this, El's chocolate ganache cupcakes and flourless chocolate cakes, the scale was tilted towards trouble.

What makes these cookies so irresistible? Try four different Valrhona chocolates. The fact that the recipe calls for a mere 1/3 cup of flour to over a pound of chocolate! Add in the nuts and dried fruit and you have a cookie that is composed of almost entirely goodies and a mere smidge of dough. They truly are cookies like no other. And best of all they freeze fabulously for whenever that emergency chocolate cravings strike.

Dorie Greenspan's Cookie Bar 2011

These cookies do rely on high quality chocolate --it was the first thing I noticed when I took a bite into the Chocolate Chunkers made by Dorie Greenspan and her crew during Cookie Bar 2011. I made sure to try one of everything she had on display, and the Chocolate Chunkers were a decisive favorite.

Central Park, Spring 2011

Chocolate Chunkers
From Baking From My Home to Yours
Ingredients

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks
6 ounces premium-quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chocolate chips (Dorie uses soft and silky Jivara milk chocolate)
1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans, or even salted cashews
1 cup moist, plump raisins or finely chopped moist, plump dried apricots

Method

Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Sift together the flour, cocoa, salt and baking powder.
Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet and unsweetened chocolate and heat, stirring occasionally, just until melted -- the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins -- you'll have more crunchies than dough at this point.
Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough.
Bake the cookies one sheet at a time for 10 to 12 minutes. The tops of the cookies will look a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature.
Repeat with the remaining dough, baking only one sheet of cookies at a time and making sure to cool the baking sheets between batches.
If, when the cookies are cooled, the chocolate is still gooey and you'd like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes.

Makes 40-50 cookies. These cookies store very well in the freezer.

Breeched - A Turning Point

2011-04-10T04:50:00.003-04:00

Riverside Park, Upper West Side, New York

That's me at 35 weeks and 4 days. In about a week, I'll be at 37 weeks, which means I'll be full-term and the baby could arrive any day thereafter, actually that was always the case even before this point. As these last few weeks wind down, I am feeling pretty good. Oddly I am wishing that this pregnancy could last a bit longer. I have a hunch that I'll miss carrying this baby, feeling his kicks, dreaming what he'll be like when we bring him into the world and having the security of knowing that he's well-protected in my belly right now.

Recently we found out that he's breeched, which has created quite a bit of consternation for me. It may mean that I won't have the natural birth that I'd been planning for the last few months. After attempting several yoga exercises, acupuncture and lining up a few other tricks, I realized that this will be one of numerous events in his life that will cause me a lot of worry and anxiety--and this will be a small one in the grand scheme of things. It's anecdotal evidence that you become a parent as soon as your baby is conceived.

I made a parenting decision today to try to do the best for him, but to respect his wishes if he decides he's most comfortable in this position.

I'll relinquish some control, but I'm comforted with the knowledge that I did my best, I listened to my baby and in the end everything will be okay.

Eleven Madison Park Restaurant, New York City

2011-04-05T20:13:00.016-04:00

Yellow roses were peppered throughout the restaurant

Among New York City's must visit establishments is Eleven Madison Park, and after my visit I would argue it is a contender one of the nation's finest restaurants. Elegant, exquisite and tantalizing, the dishes invite you to bring all of your senses to the table and engage in taste, touch, smell, hear and most dramatically your visual abilities.

Buttery cheese gougère and creamy sabayon with a bright grassy chive oil

This was a special meal for me, one of the last fine dining experiences before my sweet baby arrives. While I don't see them often enough, I was happy to be surrounded by some of the most passionate foodies in my life: Andrea from High/Low Food/Drink, Jen and Bryan from Tiny Urban Kitchen and Talida of Talida Bakes. I suspect this baby will have plenty of epicurean influences in his life.

Foie gras bruleed with fruit gelée

Creamy, custardy and mousse-like, the caramelized foie gras was the most memorable dish of the four course meal. A magnificent amalgamation of contrasts: glistening delicate burnt sugar against smooth airy textures, and sweet fruity flavors against a base of salty savory terrine. The flavors were so unique and well combined that each bite was akin to taking in wisps of an elusive mousse, an experience that left me wishing for more.

Oysters in a creamy white sauce complemented by a gelatinous leek sauce

Andrea enjoyed her oysters in a creamy white sauce that was contrasted subtly by a gelatinous leek sauce, a pleasant inspiration of the Spring season.

Mackerel with lemon and gem lettuce

Lobster poached in butter with a braised green onion, root vegetables and breaded soft cheese.

A sophisticated and successful attempt to elevate the classic lobster poached in butter. This version employed a rich and creamy foam with a light drizzle of aromatic oil.

Veal loin with smoked bone marrow accompanied by a creamy blanquette de veau with winter root vegetables

The veal loin was my second favorite dish as the chunks of braised daikon served as a surprisingly brilliant complement to the veal and bone marrow, punctuating the smoky nuances of the meat.

Roasted pork shoulder

Citrus ice cream topped with tangerine crumbles. A refreshing and gentle interlude before dessert.

Dense chocolate disks accompanied by a salted caramel and chocolate ice cream and an assortment of cookies. The dense chocolate was a bold ending to an already decadent meal. I enjoyed the contrast of the salted caramel, and buttery delicate curls of short bread the lightened up the plate a bit.

Carrot macarons and lace caramel cookies

The combination of beautiful, exquisite food, gracious service and good company has made for a very memorable experience for me at Eleven Madison Park.

Eleven Madison Park
11 Madison Avenue
New York, NY 10010
212.889.0905

Lunch- Three courses for $56, Four Courses for $74
Dinner- Four Courses for $125, Tasting Menu for $195

Other recommended restaurants in New York
Le Bernardin
Del Posto

Gramercy Tavern

Bar Jamon

Ippudo's

Virtual Baby Shower Giveaway Winners

2011-04-05T19:00:00.001-04:00

We had such an amazing turnout of comments across 3 blogs my virtual baby shower. Now… it’s about that time to announce our winners. Thank you to all of the readers that have stopped by to comment here and on High/Low Food/Drink and A Little Bit of Spain in Iowa.

And now for the winners (as determined by Random.org)…

The winner of the Bravado nursing tank is Noelle (Opera Singer in the Kitchen) who would love the tank in the dark plum color.

The winner of the KidCo baby food mill is Janeen who wrote, “I always like to puree potatoes or winter squash. Janeen is a Spain in Iowa reader. Please send me your shipping address to diana @ spain-in-iowa (dot) com.

The winner of the BECO Baby Carrier is Trisha who wrote, “I am a baby wearing mom to my sweet little girl. I enjoy it because I know it is wonderful for her since she feels safe and content close to my heart and it has also been a lifesaver for me. I love that I am able to get some chores done throughout the day! I would really love to try a Beco carrier…I only have a short wrap at the moment and think the convenience of a buckle carrier would be wonderful. Thanks!”

We will be emailing the winners and coordinating with our sponsors to make sure you get your prize soon! Congratulations to all!

Snap Pea Shiitake Mushroom Tofu Stir Fry

2011-03-31T13:38:00.006-04:00

When I threw together this snap pea, mushroom and tofu stir fry, I had in mind that warmer and lighter days were around the corner. I had visions of taking long walks through Central Park wearing light sweaters and my favorite pair of ballerina Crocs. But alas, we are expecting snow tomorrow. It's a bit of a cruel April Fool's Day joke that Mother Nature is playing on us, but hopefully it will be the last one for a while.

I am hoping that next week's weather will the bring warmth necessary to coax the lovely Spring flowers out of its state of hibernation, and that soon we'll be surrounded by graceful, elegant tulips and sweetly fragranced hyacinths lining Park Avenue and Central Park.

This snap pea, shiitake mushroom stir fry is an early celebration of the abundance of fresh produce that will arrive at the farmer's markets in the northeast over the coming months. The snap peas offer a fresh sweet green crispness, the shiitake mushrooms provide meaty earthy bites, and the tofu gives a solid creamy texture against the backdrop of a spicy garlic, ginger, and soy-based sauce.

I tweaked the recipe a bit by draining the tofu for a denser texture, and so that more of the flavorful sauce would be absorbed. The sauce has also been doubled in this recipe to add more moisture to the entire dish. I also recommend allowing the tofu cubes to crust a bit in the pan before sauteing. The honey in the sauce does a great job in aiding the tofu in browning.

Snap Pea Tofu Shiitake Mushroom Stir Fry Recipe

Adapted from Bon Appétit | January 2004

Ingredients

1 12-ounce package extra-firm tofu
6 tablespoons soy sauce
2 tablespoon unseasoned rice vinegar
2 tablespoon honey
2 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 ounces sugar snap peas, trimmed
1/2 red bell pepper, sliced in 1/4 inch strips
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal

Method

Drain the tofu, place it onto a flat plate. Top the tofu with another plate, flat side down, to help press excess liquid out. You may want to place a weight on top of the upper plate, such as a small can, to help press the liquid. Leave for 30 minutes. Drain and slice into 3/4 inch cubes.
Whisk together the soy sauce, rice vinegar, honey, sesame oil, and red pepper in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes to an hour. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and slightly sauté until golden, about 2-4 minutes, depending on how brown you would like it. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas and red bell pepper; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve with steamed rice.

The Final Giveaway for the Virtual Baby Shower: Beco Baby Carrier Giveaway!

2011-03-25T11:58:00.002-04:00

Of all of the baby-related giveaways happening this week, I am most excited about this one: The Beco Carrier. Here is Diana from A Little Bit of Spain in Iowa to share with you about one of her MUST HAVE baby items. Aren't these pictures of Diana and her babies precious?

Don’t you get excited to find out a new friend is going to be a mommy? Having a “little” bit more experience it’s fun to be able to share tips and information about pregnancy, birthing and the ups and downs of having a newborn baby in the house. Of course, it’s never fun to be a know it all but to be able to share in your experiences and what you’ve learned and are still learning along the way.

When it comes to sharing the most useful products to have, I always… always recommend a baby carrier. One thing to remember is no two children are exactly the same. Even between both of my boys, they are both so different. I really wish I would have known more about baby carriers when I had my first. My baby Nehe was a joy to my heart but he didn’t nap. Yeah, never… hated it… loathed his naps! For me, this meant that he wanted to be carried all the time and I honestly was losing my sanity.

This is when a baby carrier would have come in handy. Especially as they get older and still don’t want to nap, it makes it a struggle to get the easiest of chores done. The Lord blessed me with my little Zekie as he was and still is a sleeper. Oh the joy when you can place your child down and watch him shut his eyes and sleep in peace. However, with him, having experienced some of my trials with Nehe, I had him in a carrier from the get go.

The feeling of carrying your child creates a special bond and the baby is content to be in your arms feeling snug as a bug. This was the Moby wrap and although great, as he started getting older I wanted a back pack carrier to be able to carry my baby as I commenced on my daily chores. A back pack style carrier allows you to carry your child from 5 months old on your back. If you have a fussy baby, it soothes them and they enjoy the ride usually falling asleep right on your back.

A back pack style carrier can literally be a life saver for any type of mami. For this reason, it’s my number one product that I recommend for any new mami to be and the reason this virtual baby shower came to be.

When Christine told me she was expecting I wanted to get one in her hands to have for her first baby. Knowing how much she loves to get out on walks, take trips to San Francisco, go out to restaurants and to the NYC farmers market, I knew it would be the most useful product for her to have.

I was thrilled when Beco Baby Carriers partnered with me and sent Christine a brand new Spring line Gemini carrier in Ginger. (Psst… this same carrier and pattern was given away to Hollywood stars at the Oscars

As most of my readers know I LOVE my BECO!!

I’ve used it to carry my baby while cleaning house, gardening, on my previous trip to Spain, shopping and I will most certainly be using it to go morel mushroom foraging this April. Below are some photos of me with my Beco.

Carrying my nephew Ezra. Another non napper and loves to be carried in the Beco!

I’m really excited to take Nehe on his first foraging trip with me while carrying Zekie, my soon to be 3 year old, on my back. It will keep him off the ground and away from any poison ivy.

If you’re not familiar with the Beco Baby Carrier, it’s my favorite backpack style carrier which allows you to carry a newborn up to a 45lb toddler on your front or back.

Designed by a babywearing parent, active sailor and rock climber, Gabby Caperon. Beco combines perfect ergonomics, excellent weight distribution and stylish design from top quality fabrics. Each carrier is handmade by a skilled seamstress in facilities which apply high social and economical standards. Sustainability and minimal impact of our production on the environment is important to us. We strive to provide the best quality, safe products and friendly customer service.

Reading the Beco story, designer and owner Gabby Caperon, produced the first Beco from her home as an at home mom. She needed a more comfortable carrier to carry her growing baby and researched traditional baby carrying from other cultures. She sewed her first Mei Tei and when she needed something a bit more sturdier she looked towards the innovation of a backpack. I love it! Brilliant mom’s creating with passion and love!

You can see why this product is a must for any new mami or one with tiny tots.

The Beco Baby Carrier is comfortable and easy to use. The straps are padded and easy to adjust. You can pull them down and tighten the strap. The bottom support pad and strap keep your babies weight evenly distributed allowing you to carry them for quite a long time. Below is one of many instructional videos.

The Beco Baby Carrier Giveaway

Here’s the fun part!!! For Christine’s virtual baby shower Beco has once again agreed to give away a brand new Beco Baby Carrier, Gemini, in the Spring line …. to one of my readers! A $129 value!

To enter leave a comment from one of the options below…

If you are not currently a baby wearing mama… Why would you enjoy carrying your baby?
If you are currently a baby wearing mama… What’s the best thing about carrying your baby?
If this would be a gift for someone else… Why would this be a perfect gift for a mom or dad?

Extra Entries…
Leave a separate comment for each entry, a total of 6 extra entries.

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Blog about this giveaway and link back to this post (2 entries) Please leave 2 separate comments that you have done this.
Fresh Local and Best on Twitter and tweet about the giveaway. (1 entry) (copy and paste)@dianabauman @becobaby Carrier Giveaway! Ultimate backpack style baby carrier! http://www.spain-in-iowa.com/?p=892 #babywearing #giveaway

Please Remember, leave a separate comment for each entry, or your extra entries will not count!

More chances to win!

For five additional entries…

As an added bonus, Andrea from High/Low Food/Drink has come up with super cute cupcake/food toppers for us to use!! To garner 5 more entries, we’re asking that you download her cake toppers, create a recipe (sweet or savory) and place these toppers on top for Christine’s virtual baby shower. Write up a blog post the blog link to diana@spain-in-iowa.com with a subject line of Christines Virtual Baby Shower Cake Topper and I’ll have a roundup on my blog soon after the baby shower. Click Here to Download the Toppers on Scribd. If you don’t have a blog you can still participate by sending me a picture of your recipe with cake/food topper to diana@spain-in-iowa.com.

Even More chances to win!

Visit, Andrea from High/Low Food/Drink and Diana from A Little Bit of Spain from Iowa and comment to win on their sites for even more chances to win. We’ll each be doing a random generator from our comments and from those winning 3 comments we’ll again put it through the random generator to come up with one winner for each gift!

The official rules

Every comment must include an email address – it’s ok if you comment with your blog account as long as I can get to your email through your blog! The giveaway ends April 1, 2010 and is open to the Continental US only. The winner will be chosen by random.org.

Good Luck!!

I Love Central Park, Winter, NYC

2011-03-23T13:57:00.004-04:00

It is a rainy day with light snow today in New York, a nice Spring surprise. Today's sprinkling reminded me of how cold it was this winter, one of the coldest on record, and is the inspiration for today's post - pictures of Central Park following a big snow storm in January, 2011.

Behind the wispy branches are the twin towers of The San Remo, one of the most luxurious apartment buildings in New York City. Imagine the beautiful views those lucky residents must have of the park.

Located at the lower level of the Bethesda Terrace, is the Angel of the Waters. According to the Central Park website, "this neoclassical winged female figure symbolizes and celebrates the purifying of the city’s water supply when the Croton Aqueduct opened in 1842 bringing fresh water to all New Yorkers." On this January day, the snow halted this angel's water purifying powers. Pretty soon things will be back in full swing.

The Virtual Baby Shower Continues With a Baby Food Mill Giveaway!

2011-03-23T13:18:00.001-04:00

Diana and Andrea have been hard at work continuing the week of giveaways for my virtual baby shower. The next giveaway is a baby food mill, an essential kitchen item for introducing healthy and nourishing meals to your foodie baby. Here is Diana's guest post on the Kidco baby food mill.

One of my favorite gifts to give at a baby shower is a baby food mill. There is nothing more important than feeding your child the same nourishing foods that you eat to start developing healthy palates.

When my babies turned one and were really ready to start with solids I used a baby food mill to puree small portions of the foods my family was eating. From the get go, whatever my family ate, my baby did as well. This has really helped in getting them accustomed to eating the same foods my family does.

A baby food mill is so easy to use and a cinch to clean up. I used a mini food processor as well, but the clean up alone often had me reaching for my food mill. What I love about this version is that it comes with a carrying case. It makes it so easy to throw it in the diaper bag and have it with you wherever you go. Whether your at a restaurant or visiting family, it’s convenient to pull out, puree a small portion and feed your baby.

Having a food mill saves you money from having to buy jars of food and really… have you tasted those baby foods in a jar?!! Trust me, your baby can tell the difference from homemade food and processed baby food in a jar as well. I’d rather get my baby accustomed to real food versus processed.

Here’s your chance to win your own baby food mill.

That’s right. Even if you’re not pregnant I’m sure you know someone who is. In order to win, here are the rules…

Baby Food Mill Giveaway

For your first entry, leave a comment as to what you would puree for your baby.

For an additional 3 entries

Subscribe to receive Fresh Local and Best posts by email.
Like Fresh Local and Best on Facebook and share the giveaway on facebook.
Follow Fresh Local and Best on Twitter and tweet the following
RT @dianabauman The Virtual Baby Shower Continues With a Baby Food Mill Giveaway! #giveaway http://bit.ly/exWMyW

That is a total of 4 entries! Please remember to leave a separate comment below for each entry! If you do not leave a separate comment for each entry they will not count!

More chances to win!

For five additional entries…

Even More chances to win!

Visit, Andrea from High/Low Food/Drink and Diana from A Little Bit of Spain in Iowa and comment to win on their sites for even more chances to win. We’ll each be doing a random generator from our comments and from those winning 3 comments we’ll again put it through the random generator to come up with one winner for each gift!

The official rules

The Baby Food Mill giveaway is open until Midnight, March 30, 2011. A winner will be announced shortly after. Contest is open to the Continental United States. The winner will be chosen by random.org.

Christine’s Virtual Baby Shower and Bravado Nursing Tank Giveaway!

2011-03-21T09:56:00.008-04:00

The kick-off to my baby shower starts today! Please read Diana's guest post and visit A Little Bit of Spain from Iowa and Andrea's blog High/Low Food/Drink for more chances to win this fabulous nursing tank!

***************************************************************************************
Christine’s virtual baby shower and week of giveaways starts today! Christine recently posted this picture below on Facebook that I had to share. She is now 32 weeks pregnant with her baby boy and radiating.

Isn’t that a gorgeous a picture. What I really think is great is how many food bloggers are pregnant at the moment ready to join the ranks as food blogging mamas. I love it! New mamas ready to pass down the ever important skills and joy of cooking. My friends Rebecca from Chow and Chatter, Noelle from An Opera Singer in the Kitchen, Katie from Kitchen Stewardship, Miranda from My Food and Life Encounters and Sabrina from Rhodey Girl Tests just to name a few. Hmmm…. something in the blogging waters per se?

To begin the virtual baby shower for Christine, we’re going to talk a little about nursing tanks. Specifically the nursing tank by bravado! Designs.

When I was nursing my babies I used a nursing tank almost every day. What I enjoyed most about them is that they allow you to nurse comfortably in public. They keep your tummy hidden and allow you and your baby easy access to your breast when you need it by simply unclipping the tank at your shoulder. When I saw the bravado Designs tank what I really enjoyed about this was the support this tank offers. Check this out.

It’s really at this time that we need this kind of support especially at the beginning as we tend to gorge as our milk is establishing itself.

According to bravado! Designs

The Essential Nursing Tank – What You’ll Love:

Built in Bra: Proprietary design gives you a full support (molded) built in bra on the inside, a beautiful shape and cottony comfort, all in one!
Great for nursing in public: perfect to wear every day – nursing in public, around the house, going to yoga class, lounging or as sleepwear.
Long in length: Imagine…you’ll look terrific, feel great and it is easy to nurse in public because it provides tummy coverage where you need it. Our nursing tank is long giving you a beautiful and flattering shape that’s fitted but not clingy.
Maternity Tank and a Nursing Tank: Fabric gently stretches while retaining its shape after washing. A two for one value as you can wear it as a maternity tank while pregnant and then continue to wear it as a nursing tank while breastfeeding.
Cotton Nursing Tank: Soft, high-quality cotton/spandex outer fabric isn’t see through, even in white
Full Access: Cups unclip at the shoulder and drop down and away from your body to give baby full access to your breast, providing you and your baby with skin-to-skin contact which is essential, specially when establishing a breastfeeding rhythm.
Discrete Nursing Clips: allow full breastfeeding access and only you will know this is a nursing tank.

There is nothing more important than planning for breastfeeding. At the beginning it can be difficult and daunting. So many woman begin their pregnancy with aspirations to breastfeed but when things get difficult, babies won’t latch, pain etc… they lose hope and resort to formula. Being prepared and having someone experienced to help you is essential to the success of breastfeeding. Once you establish that bond in breastfeeding, there is nothing like it. It was honestly my favorite part of raising my babies. That snuggy time that literally joins you together. And the nourishment is beyond what any formula can give to your child.

I was so pleased that bravado! Designs partnered with us and sent Christine her own nursing tank and has one to send to one of you!

That’s right. Even if you’re not pregnant I’m sure you know someone who is. In order to win, here are the rules…

bravado! Designs Nursing Tank Giveaway

For your first entry, we’re asking that you visit bravado! Designs by clicking here and let us know which color of nursing tank you would like!

For an additional 5 entries

Subscribe to receive Fresh Local and Best’s posts by email.
Like bravado! Designs on Facebook
Like Fresh Local and Best on Facebook and share the giveaway on facebook.
Follow bravado! Designs on Twitter and tweet the following
I signed up to win an @BravadoDesigns nursing tank on @dianabauman virtual baby shower #giveaways! http://www.spain-in-iowa.com/?p=837
Follow Fresh Local and Best on Twitter and tweet the following
I signed up to win an @BravadoDesigns nursing tank on @dianabauman virtual baby shower #giveaways! http://www.spain-in-iowa.com/?p=837

That is a total of 6 entries! Please remember to leave a separate comment below for each entry! If you do not leave a separate comment for each entry they will not count!

More chances to win!

For five additional entries…

Even More chances to win!

The official rules

The bravado! Designs giveaway is open until Midnight, March 28, 2011. A winner will be announced shortly after. Contest is open to the Continental United States. The winner will be chosen by random.org.

Tom Kha Gai Chicken Coconut Soup with Lemongrass

2011-03-16T23:24:00.006-04:00

I've been monitoring the aftermath of the Japanese earthquake, and my heart weighs heavily for those enduring tragedy and uncertainty from that disaster. I've only been in one major earthquake in my life, Loma Prieta in 1989, which registered 6.9 on the Richter Scale. And while that was considered a big one for California, it is in orders of magnitude smaller than the one in Japan. In fact, because of the logarithmic measurement of the Richter Scale - meaning that the magnitude goes up exponentially - the 9.0 Japanese earthquake was roughly 900 times stronger than Loma Prieta. That's astounding considering that Loma Prieta was able to topple the upper deck of the Bay Bridge and ignite several fires throughout San Francisco. I can't imagine the damage nor the human tragedy that Japan must be sustaining at this time and my heart goes out to them.

The last few days have been abnormally busy. Other than wanting, ahem... needing to put my feet up after a long day, I've been craving simple comforts. A good small cup of dark hot chocolate, warm quiet baths, and steaming bowls of savory soup, and my day no matter how hard is instantly uplifted. Lately, my go to soup has been Tom Kha Gai, a chicken coconut soup accented with citrusy fragrant ingredients such as lemongrass, kaffir lime leaves and lime juice. It's a soup that is gently awakens your senses, warms your belly and eases your mind.

From start to finish, this soup can be made under an hour. If you are a vegetarian or vegan, firm tofu and vegetable broth can easily be substituted for chicken, with very subtle differences in flavor. If you are in the New York area, kaffir lime leaves can be found Eataly, and occasionally at Whole Foods. However, if you do not have access to either, grated lime zest works well as a substitute. For a richer broth, I recommend using coconut milk from Native Forest, which I found at Whole Foods or Chakoah, which can be found at most Asian supermarkets.

Tom Kha Gai Chicken Coconut Soup with Lemongrass
From Williams Sonoma
Ingredients

4 cups chicken broth
8 large slices peeled fresh galangal or 4 slices peeled fresh ginger
1 large lemongrass stalk, cut into 2-inch pieces, crushed
16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime
2 cans (each 14 oz.) coconut milk
1/4 cup lime or lemon juice
2 to 3 tablespoons Thai fish sauce
2 Tablespoons light brown sugar
1 Tablespoon red chili paste
1 lb boneless, skinless chicken breasts, (or firm tofu for a vegetarian option), cut into bite-size pieces
1/2 lb fresh white mushrooms, brushed clean and thinly sliced
5 small fresh red or green chilies, sliced crosswise paper-thin (optional)
Fresh cilantro leaves for garnish (optional)

Method

In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute.
Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.
To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves on top. For a more satisfying meal, place a scoop of soft steamed white rice at the bottom of the bowl prior to ladling. The rice will plump up with all of that wonderful aromatic coconut broth.

Serves 4 to 6.

Guest Post: A Virtual Baby Shower for Christine and Giveaway!

2011-03-16T12:17:00.005-04:00

I've been quite blessed to have been the recipient of much generosity and kindness over the last few months as I prepare for the arrival of our first baby Alexander, who is due in May. I am delighted to share with you a guest post from Diana of A Little Bit of Spain in Iowa, who is co-hosting a virtual baby shower with my other fab foodie friend, Andrea of High/Low Food/Drink. When you have a chance, please visit Diana and Andrea to say hi and enter to win a couple of great baby giveaways next week!

Without further ado, here is Diana:

I’m so excited to share with all of my readers the sweet news that my friend Christine from Fresh Local and Best shared with me last year. Christine will soon be a mommy food blogger!

When I heard the news I was so excited. Being a mami, I know how much work goes into raising children, however, the joy that comes with a tiny child speaking the words, “I love you mama” are indescribable. I am overjoyed that Christine will soon know the breath and the touch that is about to completely change her world.

Since the world of food blogging is a tight knit community I thought it would be fantastic to spread the news of Christine’s newest bundle of joy by hosting a virtual baby shower for her right here on my blog.

A virtual baby shower?

That’s right! I’ve partnered with 3 great businesses that are giving Christine a gift for her new baby. The greatest thing about an online virtual baby shower is that they are not just giving Christine a gift but a gift to one of my readers as well!

From May 21st – 25th, you will have the opportunity to learn about some amazing companies making great products for new mommy’s. Should I let you in on the gifts?

Okay!

On Monday, May 21st you will have the opportunity to learn about and win a nursing tank by bravado! Designs.

A $50 value and a must have for any new nursing mother. Essential nutrition starts with breast feeding.

On Wednesday, May 23rd you will have the opportunity to learn about the importance of owning your own food mill and win one as well!

There is nothing more important than feeding your child the same nourishing foods that you eat to start developing healthy palates.

On Friday, May 25th I have once again partnered with BECO BABY CARRIER!!!!

That’s right, don’t forget to stop by Friday, May 25th to learn about and win a brand new Beco Gemini in the brand new 2011 collection pattern, Ginger. Valued at $129

In my opinion, it’s one of the most essential baby items to own. It allows your baby to be happy and content, allows you to get things done and you can nurse your baby in it as well. A fun tid-bit to know about this very pattern of Beco is that they were just handed out as gifts to famous celebrities at the Oscars! How fun, right?!

Next week is all about fun!

In order to make this a little bit more fun, you will have 8 different chances to win the gifts above.

Next week Andrea from High/Low Food/Drink, Christine from Fresh Local and Best, and me Diana from A Little Bit of Spain in Iowa, will all feature a blog post and open up our comments section for you to enter and win each gift. We’ll each do a random generator and from those winning 3 comments we’ll again put it through the random generator to come up with a winner for each gift!

As an added bonus, Andrea from High/Low Food/Drink has come up with super cute cupcake/food toppers for us to use!! To garner 5 more entries on each blog, we’re asking that you download her cake toppers, create a recipe (sweet or savory) and place these toppers on top for Christine’s virtual baby shower. Write up a blog post the blog link to diana@spain-in-iowa.com with a subject line of Christines Virtual Baby Shower Cake Topper and I’ll have a roundup on my blog soon after the baby shower. Click Here to Download the Toppers on Scribd. If you don’t have a blog you can still participate by sending a picture of your recipe with cake/food topper to diana@spain-in-iowa.com or Andrea (highlowfooddrink@gmail.com).

As an example.. here is a topper from Andreas blog. High/Low Food/Drink.

Aren’t they cute?! We’re going to have a blast next week celebrating the coming birth of Christine’s new baby and we hope you’ll join us!!

So, do you have any of the gifts above? Do you have any other recommendations you would like to share with Christine?

Roasted Marrow Bones with Lemon Parsley Shallots and Capers Sauce

2011-03-06T21:37:00.003-05:00

Chris Cosentino of Incanto in San Francisco refers to bone marrow as butter of the Gods, and I can't agree more. Sumptuous, luscious and primal, having a rich dollop of fat dripping marrow slathered across a crusty charred piece of bread can be a lusty experience. So when I saw roasted bone marrow featured on Andrea's blog High / Low Food Drink, I simply could not wait to try this recipe. From start to finish, this recipe can be made under half an hour. The acidity of fresh lemon juice, chopped parsley and shallots serves as a bright contrast to the hedonistic spread, and is especially good against the humble canvas of a chewy crusty country bread. Thanks Andrea for sharing this recipe!

If you are in the New York area, you may find marrow bones at Dickson's Farm Stand at Chelsea Market, Hawthorne Valley Farms or at Grazin' Angus, both at the Union Square Farmer's Market.

Roasted Bone Marrow with Lemon Parsley Sauce
From New York Times via High/Low Food Drink
Ingredients

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
4 1-inch thick slices of country bread

Method

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Serves 4.

Can't Stop Thinking About This Kale Waldorf Salad

2011-03-01T23:02:00.006-05:00

When Deb from Kahakai Kitchen wrote about the surprising positive reception of a kale salad that she served at demonstration she hosted at her local Whole Foods, my curiosity piqued. Have I had kale raw before? Not to my recollection. The intimidation of the rough looking, pebbly, dinosaur scale exterior of the leaves suggested that I needed to cook it before I eat it. But a simple bite disproved my assumptions. When eaten raw, dinosaur kale leaves are surprisingly tender.

This salad has won a spot at the table for our weekly dinner staple rotation because it is simply that good. And who can argue with getting more kale into your diet so effortlessly? The composition of toothsome but tender leaves, crunchy apples, sweet raisins and crisp walnuts adorned with a sweet, creamy, tangy dressing is brilliant. Did I mention it's raw and vegan? Vegan or not, it is superbly delicious. Thanks Deb for sharing!

Kale Waldorf Salad
Courtesy of Whole Foods Market via Kahakai Kitchen
Ingredients

4 cups packed finely chopped raw kale, preferably dinosaur kale
1 large red apple, such as Fuji or Honeycrisp
1 cup thinly sliced celery
1/2 cup walnuts, toasted and chopped, divided
1/4 cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, more if needed
1 tablespoon red wine vinegar
1/8 teaspoon sea salt

Method

Place finely chopped kale in a large bowl. Chop half the apple and add to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Chop remaining half of apple and put in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

Serves 6

Pan Seared Duck Breasts with Mushroom Sauce

2011-02-27T17:04:00.005-05:00

This wonderful pan-seared duck breast recipe is a follow-up to the duck confit recipe that I posted last June on using all parts of a duck. Shame on me for taking 8 months to complete the second half of the post. Discipline has been my strong suit, and gets harder these days as I am more tired than a Whole Foods paper bag reused 10 times over. I have only 9 more weeks until my due date, and lethargy has set in early.

The saving grace with this recipe is that it is fast and good. If you are like me, and look forward to that crispy baconesque fried skin, there are a couple of steps you can take to achieve. First, with a kitchen needle or a bamboo stick or even the pointy end of a paring knife, carefully poke holes across the skin of the duck breast, taking care to avoid piercing the flesh. This is a tedious exercise but well worth the effort. The second step is to create cross-hatch slashes with a sharp knife on the surface of the skin. Both steps help to release the fat from within the skin to enable the crisping process.

Finally, I can't finish this post without thanking everyone for the supportive comments on the previous post. When you put yourself out there, you never know what you'll get. I appreciate each and everyone of your comments and e-mails that I received sharing your own personal stories. I am quite touched and grateful for the warm souls that surround this blog.

Pan Seared Duck Breasts with Mushroom Sauce
Adapted from Reluctant Gourmet
Ingredients

2 duck breasts
1 1/2 tablespoon unsalted butter
2 teaspoons oil
1 shallot, chopped
1/2 cup mushrooms
1/4 cup red wine
1/2 cup beef broth
Salt and pepper

Method

Cross-score the duck breasts. Salt and pepper the duck breasts. Heat on medium high a skillet, preferably a heavy-bottomed cast iron skillet. Melt 1/2 tablespoon of the butter with the oil in the pan. Sear breasts quickly on both sides. Follow the quick sear with an additional 2-3 minutes per side. Transfer from your pan and keep warm.
Deglaze your pan with just a splash of red wine, add remaining butter and briefly sauté your shallots.Add mushrooms and sauté until the shallots are translucent, this should take approximately 4-5 minutes.
Add beef broth. Simmer for approximately 10-15 minutes until sauce has thickened enough to coat a spoon. Salt and pepper, to taste.
Slice the duck into 1-inch thick pieces. Serve the sauce over the duck.

Serve with roasted potatoes. Serves 2.

The Courage to be Alone

2011-02-15T22:26:00.008-05:00

I saved this post for after Valentine's Day because it seemed out of place to talk about being alone on a holiday dedicated to coupledom. While I choose to keep this blog a positive space to record some of my favorite recipes, thoughts and memories, some of the most important lessons stem from the more difficult challenges in life. So this is a more somber post that was the ironic inspiration for my last post when I wrote about how lucky I am to have a such supportive husband. It's much easier to tell only half of the story, and while this is particularly hard for me to share, I thought it was important.

I know I have an incredible husband. A large part of why I know this to be true is because I've bore witness to the opposite end of the spectrum growing up. It hasn't been until I had to go through the motions, demands and vulnerabilities of pregnancy did I fully understand how important it is to have someone to lean on. As questions have come up, I've sought my mother; she is after all the closest map I have to what my experience will be like. Lately, my mind wanders to what it must have been like for my mother, and I am overcome with sadness. My mother didn't have a supportive partner. She spent most of her married life living in fear. Decisions were made for her. I don't know that I need get into messy details other than to say that she was pushed around a lot. I think about that quite a bit these days as I step into the shoes of motherhood myself.

It's ironic, but the more support and care that I receive, the more I am reminded of the stark contrast to what my mother - and other women - must have experienced. These days I cry when I receive the most thoughtful of gestures from my husband because I am grateful and touched. But when I am in solitude, tears of a different kind well. I cry knowing that someone I love dearly didn't receive the most basic of affection and care that makes us all human.

My mother has been single for two decades, and I am happy for her freedom and autonomy. It has been inspiring to watch her liberalize and find her own voice.

So for this post-Valentine's Day, I wish for everyone the courage and confidence to be alone, to never settle, to love like you would want to be loved, and to be the strong partner that you would want at your side for the rest of your life.

Absolutely Sinful Flourless Chocolate Cake Recipe

2011-02-09T08:30:00.006-05:00

Many years ago at an alley way entrance to the Irish Bank, a messy dive bar in the financial district of San Francisco, I laid eyes on a handsome gentleman. I still remember how gracefully the warm sunset cast an orange light onto his angelic brown locks, and the bright clarity of his hazel green eyes.

Central Park Winter

This evening tears welled as I stared into those same eyes, I was reminded me of how lucky I am. Over the past few months I've leaned on this man to take over nearly all of the house chores: cooking, cleaning and grocery shopping, while I surrendered to the various stages of pregnancy. My heart swells thinking about how much love and devotion lies behind his care.

Central Park Winter

I hope that everyone has someone like this in their lives, and if not, that someday you will. Everyone deserves a soul mate to make what could be an otherwise impossible journey into an incredible experience.

The Filoli in Woodside, CA Summer

If you have not chosen a dessert to make for Valentine's Day next week, consider flourless chocolate cake, a really easy and luscious treat. With flourless chocolate cake, the secret is in how you handle the egg whites. If you want a denser chocolate cake, whip the egg whites to soft peaks. If you prefer a lighter more mousse-like texture, make sure that the egg whites are whipped until stiff, which takes longer, and is my preferred consistency. Either method, fold the the egg whites with care, so that the delicate and spongy structure remains intact to yield that wonderful custardy texture.

Flourless Chocolate Cake
From Martha Stewart's Everyday Food, January/February 2004
Ingredients

6 tablespoons unsalted butter, plus more for pan
3/4 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting

Method

Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. The original recipe instructs to microwave in 30-second increments, stirring each time, until the chocolate and butter is melted. I like to create a bain marie - that is have a heat-proof bowl tightly fitted over a pot of gently boiling water (medium heat). Make sure that the water does not come into contact with the bowl. The steam should be sufficient to gently melt the butter and chocolate. Remove from the heat and allow to cool slightly.
In another bowl, beat egg whites to soft peaks for a dense cake, or beat egg whites until stiff if you want a mousse-like texture. To accelerate stiffness, change the speed of the mixer between fast and slow. Gradually add sugar; beat until stiff and glossy. Take the egg yolks, and whisk into the chocolate mixture. Whisk 1/4 of whites into chocolate mixture. Fold mixture into remaining whites with care.
Pour into prepared pan; smooth top. Bake until cake starts to pull away from sides of pan and is just set in center, 45 to 50 minutes. Serve warm or cool completely on a wire rack. I think it is best served 15-20 minutes out of the oven. Serve dusted with confectioners' sugar.

Serves 8

Raspberry Sauce
Ingredients
One 12-oz. bag of frozen raspberries
1/4 cup sugar
1 teaspoon cornstarch

Method

Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large a saucepan. This step will likely take 2-3 hours.
Once the berries have completely thawed, press the juice from the berries by pushing down the berries with the back of a large spoon, scrape the seeds and pulp together and push down on the seeds again until all that remains in the strainer is the raspberry seeds. Discard the raspberry seeds.
Mix sugar and cornstarch well into the cold raspberry sauce. Turn on the heat to medium, stirring occasionally. Once the sauce starts to bubble, continue stirring for another 30 seconds before turning off the heat. Allow it to cool down prior to serving.

This sauce can be made ahead and stored in the refrigerator for a week.

I hope everyone has a lovely Valentine's Day!

El's Ultimate Dark Chocolate Cupcakes with Chocolate Ganache Frosting

2011-02-01T15:44:00.013-05:00

What does the perfect chocolate cupcake taste like to you? My version of good chocolate is a divine symphony of dark moist chocolate cake topped with a lustrous, glossy, silky smooth icing, one that straddles the hemispheres of celestial lofty whipped cream and the full-bodied lushness of melted bittersweet chocolate.

Admittedly perfection is hard to conceptualize until you experience it. But here are some ways to diagnose it:

Was it a revelation?
Was it provocative?
Did it make you want to punctuate every sentence with exclamation points?

An ultimate chocolate cupcake may in fact make you feel deprived. It may persuade you to think that you can never go back to that old recipe. Yes, you may even think: where has this recipe been all of my life? What have I been doing eating those other chocolate cupcakes?

Since we probably agree that perfection is better experienced than conceptualized, I am sharing El's Ultimate Chocolate Ganache Cupcake recipe here. If you haven't visited El's blog, Fresh New England, you should. It contains some of the most beautiful desserts and thought-provoking conversations in the food blogosphere. I enjoy reading comments on her blog, because the questions El poses often spark many insightful and thoughtful answers.

El's Ultimate Dark Chocolate Cupcakes with Chocolate Ganache
from Fresh New England
It's best to make the chocolate ganache icing before baking the cupcakes, so that you have everything ready to go when the cake has cooled.

Dark Chocolate Cupcakes

1/2 cup plus 2 teaspoons cocoa powder (El recommends Barry Cacao)
1 cup plus 2 tablespoons milk
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs, room temperature

Method

Preheat oven to 350 degrees.
Mix milk and cocoa powder together in pan. Heat gently until well blended. Mixture should be warm but not hot. Turn off heat. Add vanilla and stir.
Whisk remaining dry ingredients together and set aside.
Beat butter in bowl fitted with paddle at medium high speed about 35 seconds. Scrape down bowl. Gradually sprinkle in sugar; beat until white and fluffy 3-5 minutes. Add eggs one at a time beating a full minute after each addition. Scape down bowl.
With mixer on lowest speed add 1/3 dry ingredients mix until almost incorporated. Add 1/3 chocolate mixture mix until almost incorporated. Repeat process until ingredients are added. Be sure to scrape down bowl. Beat until mixture looks satiny about 15 seconds.
Line cupcake tin. Fill 3/4 full of batter. Bake for 20 minutes. Allow to cool before frosting.

Chocolate Ganache Frosting

10 1/2 ounces bittersweet chocolate, finely chopped
1 1/3 cups heavy cream
1/3 cup corn syrup
1 teaspoon vanilla
3 sticks unsalted butter, softened
1 1/2 cups powdered sugar

Method

Melt the chocolate. Mix cream, corn syrup and vanilla and bring to a roiling boil. Stir into melted chocolate. Cool to room temperature.
Beat butter on high with paddle attachment for 1 minute until creamy. On low speed add powdered sugar and blend. Add the melted chocolate mixture and beat with whisk attachment until smooth and creamy. Refrigerate until spreadable about 45 minutes. Frost cupcakes.

Good desserts are meant to be shared. This recipe makes about 12 regular cupcakes or 48 mini cupcakes, so share widely. The cupcake and frosting freezes well too.

Daniel Boulud's Braised Short Ribs Recipe

2011-01-25T14:58:00.006-05:00

Tender, succulent fall-off-the-bones short ribs braised in red wine, beef broth and a rustic melange of chunky vegetables and herbs. This dish is a hearty and warm welcome from the driving snow and frigid temperatures outside.

Short ribs from Dickson's Farm

To extract the most flavor from this cut of meat, make sure to brown the ribs prior to braising in the red wine broth, all of those wonderful brown bits go a long way in creating depth in the sauce. This recipe calls for a whopping 3 bottles of wine. I used three pinot noirs from Burgundy, however any dry red will do. The secret to creating a rich, concentrated, flavorful sauce is to diligently skim the fat and impurities during the reduction step. This is a recipe that requires cooking a day ahead of time, but is well the investment in time.

Chef Daniel Boulud recommends serving these meaty succulent ribs with a heavenly pairing of celery root puree. If you are short on time, pasta, rice or couscous will do.

Daniel Boulud's Short Ribs Braised in Red Wine
From Epicurious
Ingredients

3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper

Method

Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
Center a rack in the oven and preheat to 350°F.
Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib.

Serves 8

Curry Quinoa with Cabbage, Carrots and Green Beans

2011-01-19T23:47:00.001-05:00

The recipe for this curry quinoa salad came about from a conversation struck with a stranger on the bus. Intrigued by the two bunches of kale popping out of my grocery bag, a woman asked me how I prepared kale. We ran through the gamut of how to prepare this nutrient dense vegetable before she turned the conversation to quinoa. "Did you know that quinoa is the perfect food?"

"Um... I know that it contains all of the essential amino acids making it a complete protein." While there are certain foods that are more nutritious than others, I resist believing that any singular food is perfect. That philosophy would spoil my enjoyment of the rich range of foods that together constitute a complete meal to me. It's variety that keeps me motivated and curious to make good choices and discover ways to create healthy delicious meals.

For this quinoa salad, wintry cabbage - a powerhouse of phytonutrients, and other vegetables are sauteed with curry powder, a potent source of antioxidants, to create a lively, colorful and exotic side dish. This, I am certain, is much better from several dimensions than eating quinoa by itself.

Curry Quinoa with Cabbage, Carrots and Green Beans
Ingredients

3/4 cup dried quinoa
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1/2 medium onion, diced
1 1/2 teaspoon curry powder (I used Maharajah blend)
1/2 head of savoy cabbage, shredded
1/2 cup green beans, cut into 1-inch pieces
3 carrots, sliced into thin coins
salt and pepper, to taste

Method

Rinse the quinoa in cold water to get rid of the bitter saponin. I like to place the quinoa in the same sauce pan that I plan to cook it in, submerge the quinoa in cold water, stir, allow the quinoa to settle and pour out as much of the liquid without spilling out the quinoa grains. Repeat twice or until the water runs clear. Once you have your quinoa rinsed add 1 1/3 cups of water and salt, stir, cover the pot, bring to a boil before turning the heat to low for 30 minutes. Once the quinoa is cooked, fluff with a fork and set aside. This step can be done a day ahead of time.
In a large saute pan, heat the olive oil and butter on medium-high. Once the fat is hot, add the onion and saute until translucent, roughly 3-5 minutes. Add the curry powder and saute for a minute. Add the green beans and saute for a minute or two. Gradually incorporate the savoy cabbage, saute until the leaves are softened. Add the carrots and continue sauteing until the vegetables are tender. Add salt and pepper, to taste. Turn off the heat. Mix in the cooked quinoa.

Serves 8.

Rustic Caramelized Onion and Chanterelle Quiche

2011-01-13T10:03:00.007-05:00

This morning I woke up to the warm memory of a dream that I had from a distant past. At the time, my current husband was just a promise, someone who I had met less than two months before. In the dream I was sitting in his sun swept living room looking out into a rare clear blue sky over the San Francisco bay. While it was the same house Keefer was living in at that time, in the dream we were just moving in, the place was bare, furnished with only a white twill sofa. Situated next to me was an infant roughly six months old. I wondered who this little stranger was, so calm and peaceful in his carrier. Then all of the sudden, Keefer walks into the room from playing a game of catch with a five year old boy. Who are these kids? I remember asking myself. They were two people who I had never met before... and yet, they were so familiar.

If you guessed that they were our sons, you could be at least half right. We found out recently that our first baby is a boy! I often think back to that dream and wonder whether it was a vision. More and more it seems like it. At the time we had no plans to leave the bay area, which explains why in the dream we were moving back. And when we did move to New York, we convinced ourselves we would be away for only two years, perhaps to give us enough courage to actually do it. We're running up against that two-year mark with no plans in the foreseeable future to move back. So we'll be enjoying these next few years raising a New Yorker, a future Yankees fan and getting an up and close personal lesson on why this city never sleeps. Who knows, years from now that dream might come to fruition and we'll find ourselves back where it all got started.

This rustic quiche is a lofty layering of savory peppery Comté cheese, caramelized onions, and buttery herby sauteed wild chanterelles. It's a heavenly melding that ensures all of the goodies are nicely distributed throughout the silky egg custard. This recipe does require some planning, as the quiche needs at least an hour to cool down once out of the oven. Although torturous to inhale the wondrous aromas while cooling on the kitchen counter, it's worth the wait and makes excellent leftovers.

Caramelized Onion and Chanterelle Quiche
adapted from Good Food Matters
The pie crust can be must a day ahead of time. While the original recipe does not call for it, I may try to pre-bake the crust next time to achieve a crisper and flakier shell prior to adding the layer of grain mustard, which Nancy from Good Food Matters says is the secret to this recipe.

Pie crust:

1 cup all-purpose flour
1 teaspoon salt
6 tablespoon butter, chilled, cut into 1/2-inch cubes
3-4 tablespoon ice water
1 tablespoon coarse grain mustard, to coat crust

Filling:

2 tablespoons butter, halved
4 medium onions, sliced lengthwise
3-4 sprigs of fresh thyme leaves
2 cups half-and-half
3 large eggs
1 cups shredded gruyere cheese, halved (I used Comté)
sea salt and black pepper
1/4 lb. chanterelle mushrooms, sliced lengthwise

Method

Pie crust

This portion of the recipe can be made ahead of time.

In a food processor fitted with the pastry swivel, pulse together the flour, salt, and butter. Add water–3 tablespoons to start–and pulse until the dough gathers into a ball. Add another tablespoon of water if necessary.
Wrap the dough ball in plastic and refrigerate for at least one hour, but does well to make in advance, and refrigerate overnight. Roll out dough on a lightly flour-dusted surface until round, thin and pliable. Place into tart dish and press onto the sides.
Coat surface with 1 tablespoon coarse grain mustard. Refrigerate until ready to fill.

Filling

Melt butter in a deep skillet on medium heat and slowly saute onions until soft, slightly browned, and very sweet. This may take 15 minutes.
Season with salt and black pepper. When cooked, stir in the fresh thyme leaves, and place into a small bowl. In the same skillet, melt another tablespoon of butter and gently stir the sliced chanterelles until they are butter-coated, soft, and golden. Remove from heat.
Beat eggs and half-and-half together until well blended or no trace of egg yolk remain.
Bring out the tart shell. Sprinkle a layer of shredded gruyere on the bottom.
(about half of what you have) Spoon in all the onions. Pour in the egg mixture. Place pieces of cooked chanterelle all over the top, along with the remaining gruyere.
Place into a 375 degree oven and bake for 40 minutes, or until golden brown, and mixture is set.
Allow the quiche to cool down and solidify for an hour. Delicious warm, or room temperature.

Fresh Local and Best Top 10 in 2010

2011-01-03T23:46:00.011-05:00

2010 marked a turning point in a sequence of tough years for my husband and I. We, along with the rest of the world, were grappling with one of the worst recessions in history, one that for better or worse brought us to New York City in early 2009. Amidst a flurry of big changes in our lives, there are three big events that made 2010 a memorable year.

Truffle Week
First, the Truffle Week with Culinary Getaways, which in retrospect was one of the best decisions in recent memory, if only because it will be the last worry-free vacation for years to come as we prepare for the arrival of our first baby. It was also a trip that reinforced one of my belief that life is so much richer with accumulated experiences and knowledge of other people and cultures. When you learn their differences, you see how similar we all are. Because of this trip, I have sought out several French and Italian food blogs to continue to gain deeper insight to the way other people live.

Back to Work
The second event was my reentry back to work. This has been one of the big events of 2010 that I am most grateful for. Each day I wake up to a new challenge and work with bright and quirky people doing something that I absolutely love, writing and editing reports about events around the world.

Our Biggest Surprise
The biggest news for 2010 was learning that my husband and I are going to be parents soon.
We are both very excited, although it has taken some time for us to wrap our heads around how much our lives will change. We may not fully understand what it means to be good parents, but we both promise our best efforts to raising and loving this little person, although I'm sure the latter will be effortless.

2011 New Year's Resolution
The prospects of our little bundle of joy has pre-empted several of the obligatory New Year's resolutions such as losing weight, getting more sleep and exercising more. I suppose I could try to gain weight in a healthy manner or get more sleep until our cute little alarm clock arrives, but honestly I wouldn't have committed myself to any of the traditional resolutions anyway because those are lifestyle habits that have been established over time.

Interestingly, since I've been pregnant, I've needed less encouragement to become more organized or go to the gym. I find myself obsessively ironing out pillow cases, T-shirts and kitchen towels, and these days I stay on the treadmill for as long as my schedule permits. On a side note, I think I also may have gotten better at math. I know really weird, and I can't explain it.

My new year's resolution is to write more creatively, clearly and prolifically. Oddly, this resolution also relates to the changes that occurred since I became pregnant. One of the first cues that something was different was my inability to articulate clearly, basically my brain turned into mush. Overnight I experienced difficulty with recalling appropriate words and constructing proper sentences, which is an odd experience for someone who writes and edits for a living.

I hope that this effort will translate into developing a more interesting reading experience for this blog. Of course, I won't close this first post of 2011 without some highlights from 2010.

Top Posts of 2010 (by traffic)

#10 Classic Thanksgiving Pumpkin Pie Recipe

#9 Truffle Hunting in Provence
Journey a land where the earth breeds precious nuggets of black gold, where men roam furtively to uncover such treasures, and where secrets to such an odyssey is passed on from one generation to the next in discreet whispers.

#8 The Dirty Dozen: A List of Fruits and Vegetables to Aim for Organic
The 12 most pesticide contaminated fruits and vegetables.

#7 Pastis French Restaurant New York & One of My Most Embarrassing Moments
I think the review on this trendy European-style bar and restaurant in the fashionable industrial Meatpacking District, became popular because of the embarrassing story that ensued. You'll have to read to understand. It really was one of the most horrifying moments of my life, and there have been plenty of them.

#6 Truffle Mushroom Risotto
I used the Italian truffle oil to create a savory white truffle mushroom risotto. And with just a little dash of this naturally infused white truffle oil, this humble rice dish was instantly transformed into a luxurious meal.

#5 Le Bernardin Top Dining Experience In NY
If there is such thing as the best restaurant in New York, without a doubt I would say Le Bernardin. Few restaurants in New York have garnered the solid reputation that Le Bernardin has achieved, and even fewer have been able to maintain the consistency of quality that this revered establishment has sustained since its opening in 1986.

#4 Truffle Lunch At Le Jardin Du Quai
It's not hard to see why people are so curious about Chef Daniel Hébet's restaurant, the food is so beautiful.

#3 Zested Lime Cilantro Quinoa Salad
The dressing in this recipe is bright but tame, and when combined with a variety of herbs and a vegetables, the salad strikes a well-rounded balance that celebrates the flavors of summer.

#2 Vietnamese Shrimp Spring Rolls Recipe
Versatile, refreshing and satisfying, Vietnamese Spring rolls are one of my favorite summer recipes. The combination of fresh crisp vegetables, comforting rice noodles, and fresh brightly flavored herbs all bundled into a cold roll makes this an ideal healthy recipe to keep in the refrigerator for an appetizer.

#1 Falling in Love with Rosemary Chicken
Tender, succulent, fall-off-the-bone chicken with a rustic smoky and savory rosemary white wine sauce.

Happy New Year everyone!

Chicken Liver Porcini Pâté with Pistachios

2010-12-28T20:31:00.008-05:00

What do you think of when you hear the word chicken liver? I am sure there is a wide spectrum of responses. I grew up eating pâté in delicious banh mi sandwiches without ever knowing that what I was really eating was liver, which is probably why my response to this question falls towards the favorable end of the spectrum. For the holidays I made a luxurious pâté from Nikki Stitch's cookbook Delicious Days. Nikki is a food blogger and cookbook writer in Germany who will be releasing a new book soon. I've cooked through most of the recipes in Delicious Days, so I'm looking forward to seeing what she has in store in the next book.

This recipe calls for chicken liver that is sauteed in butter and country aromatics, blended with more melted butter and sweet ripe Marsala wine for lusciousness, and mixed with pistachios to integrate a nuanced texture to the silky smooth pâté. The result is an exquisite spread worthy of a prominent spot at the holiday table. Pair with a freshly baked crusty baguette and this is sure to be a crowd pleaser.

If you have time to choose your liver, Jacques Pepin recommends selecting paler specimens which are richer and mellower in flavor.

Chicken Liver Porcini Pâté with Pistachios

From Delicious Days by Nicole Stitch

Ingredients

5 grams dried porcini mushrooms
200 grams chicken livers
75 grams butter
3-4 thyme sprigs
1 scallion
sea salt
freshly ground black pepper
2 tablespoons Marsala
2 tablespoons heavy cream
3 tablespoons salted pistachios
3 tablespoons duck fat or butter

Method

Soak porcinis in hot water for at least 15 minutes, then squeeze the excess liquid out of them, and chop finely.
Prepare the liver: Rinse the liver under cold running water in a strainer, and dry with a paper towel. Remove the sinews and membrane. Cut large livers in half.
Melt 50 grams of butter in a small saucepan, and set aside to cool.
Rinse and dry the scallion and thyme. Plucking off the thyme leaves and set aside. Slice the scallion finely.
In a small to medium saute pan, melt the remainder of the butter over medium heat until it foams. Saute the scallions until it is translucent. Add the thyme, prepared livers, and porcinis. Saute until the liver is cooked through, this should take roughly 6 minutes. Test for doneness by taking one of the larger pieces and cut through the middle, the center should be barely pink. Season with salt and pepper to taste, and add the Marsala.
Allow the cooked liver to cool for a bit before proceeding to blending it in a food processor. Take care to avoid blending too finely. Stir in the cooled butter made in step 3, and the heavy cream. Coarsely chop the pistachios and mix about half of it into the pâté. I tend to like more texture, so I add more than half. Fill the pâté in a small dish, cover and refrigerate for an hour.
Melt the duck fat or butter over low heat, and pour over the chilled pâté with a tablespoon. Evenly distribute the fat by carefully tilting the dish around so that it covers the pâté. Sprinkle the remainder of the pistachios, cover, and refrigerate for at least another hour.

The pâté should keep well for at least four days.

Here is a picture of the snow that has been dumped in New York. I haven't been able to venture too far to see what else is going on in town – I'm afraid of slipping and falling, as many people have done over the last two days. What I can tell you is that it has been interesting to see how much this snow has been able to bring the city that never sleeps to a screeching halt.

Merry Christmas!

2010-12-24T10:34:00.003-05:00

The picture above was taken by my good friend Sherry Page, who is currently sampling every macaron-adorned Bûche de Noël that she encounters in Paris.

Christmas is a spiritual time for reflection, gratitude and for me personally - compassion. For as much joy that is being filled in our hearts, I hope that everyone is imbibing the magic and wonder of this holiday too.

Merry Christmas everyone! I hope the New Year brings much happiness and prosperity to your families!

Avec l'amour,

Christine

Dark Chocolate Almond Biscotti and a Baby Update

2010-12-16T12:48:00.003-05:00

I've been inspired by the numerous holiday cookies that have appeared across the blogosphere. Recently I returned from a trip to San Francisco where I encountered a collection of creative gingerbread houses at the Palace Hotel.

Hopefully someday I'll be at a level where I can build a gingerbread house from scratch. In the meantime, I am taking baby steps with this chocolate biscotti, which has been a wonderful accompaniment to my morning beverage. This recipe produces a dark-chocolatey hearty biscotti that is great for dipping into hot chocolate. This recipe was adapted from David Leibovitz. I reduced the amount of flour call for in the original recipe by 1/4 cup because I found the first batch was too dry.

The quality of this biscotti does depend on using high quality chocolate. I used extra dark cocoa powder from Barry Cacao pictured on the left, which as you can see contrasted to the Dutch processed cocoa powder I obtained from Penzey's on the right is much darker. If you had smell-o-vision, you'd be able to inhale the intense, luxurious chocolate aromas from the Barry Cacao cocoa.

Barry Cacao was generously sent to me by El of Fresh New England for a fabulous giveaway I won recently. If you haven't visited El's blog, you're missing out on some of the most gorgeous, exquisite and inspiring desserts on Earth. My big baking project this month will be to tackle El's Ultimate Dark Chocolate Cupcake with Chocolate Ganache. I'm excited!

Dark Chocolate Almond Biscotti

Ingredients

1 3/4 cups all-purpose flour

3/4 cups good-quality cocoa powder (I used Barry Cacao)

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs, at room temperature

1 cup sugar

1 1/2 teaspoon vanilla extract

1 cup almonds, toasted and very coarsely-chopped

3/4 cup chocolate chips

Method

Preheat the oven to 350 degrees. In a medium sized bowl sift together the flour, cocoa powder, baking soda and salt.
In a large bowl, beat together the room temperature eggs, sugar and vanilla extract. Mix in the flour and cocoa mixture in three parts. When the dough is well mixed, fold in the chopped almonds and chocolate chips until the dough is well integrated.
Line the baking sheet with a silpat or parchment paper. Divide the dough in half.

Makes 40 cookies.

Baby Update
This week marks the midpoint of my pregnancy at 20 weeks, which amazes me how it seems like just yesterday I told everyone that I was expecting. So much has grown and developed over that time. It was an incredibly overwhelming experience to see and hear the baby's heart beat for the first time at 8 weeks. I had no idea that all of the organs, arms and legs would be in place by 12 weeks. Interestingly this baby likes hang out on my left side, probably where the placenta implanted. It even kicks mostly to the left, which is why I joke with my husband that the baby is naturally left-leaning. It's been an amazing to experience all of these changes, it truly feels like small miracles are happening week to week.

Boy or Girl?
Next week we'll receive the most comprehensive view of our baby's development to date and hopefully find out the gender. So far the baby is insisting that we respect its privacy, refusing to budge or even give us an inkling of what he/she is during our monthly doctor visits. Although, I don't mind, we'll eventually find out. I'd love to hear your guess on what we might be expecting next May. The guesses among friends and family have been equally split betwen boy and girl. Perhaps the funniest guess came from a trucker when I was walking up Second Avenue in midtown, who as soon as he saw me declared "Hey, you're having a boy! You're the boyyy-type! Watch, the next time I see you, you'll be pushing a stroller with a boouyyee in it!" I had no idea that truckers cared so much.

Better Than Mashed Potatoes Celery Root Purée

2010-12-06T19:19:00.004-05:00

Celery root may be one of the homeliest vegetables in season right now, and probably takes the cake for the ugliest vegetable all year round. But this vegetable, which is also known by the name of celeriac, does a tremendous job of adding panache and elegance to creamy soups, salads and purées. With a pat of fresh golden butter and cream, the concentrated flavors of celery can be coaxed and tamed into a sublime nostalgic mashed potato-like concoction - flavors that are familiar but intriguing with hints of parsley and sweet parsnip nuances that will keep guests guessing.

One of my favorite ways to prepare this vegetable is to create a purée, that I personally prefer over traditional mashed potatoes for its light creamy and silky texture and complex herb hints. This purée is excellent served with spicy curry or roasted lamb.

If you are in New York City, celery root is available at Gorzynski Farms and Keith's Farms at the Union Square Farmers Market every Saturdays. Celery root can also be found at most Whole Foods Markets across the country. To pick a celeriac, choose one that is heavy for its size, and void of any soft spots. Celery is listed among the dirty dozen, the twelve fruits and vegetables that retain the highest level of pesticide residue, so it if you can, it may be worthwhile to seek out a pesticide-free source.

Celery Root Purée
adapted from Dorie Greenspan Bon Appétit | October 2006
Ingredients

1 1/2 cups whole milk
1 1/2 cups water
1 1/2 teaspoon salt
1 large celery root (about 1 1/4 pound total), peeled, cut into 2-inch cubes
1 small russet potato, peeled, cut into 2-inch cubes
1/2 small onion, peeled, quartered
2 tablespoons butter
Salt and pepper to taste
Chopped fresh chives (optional)

Method

Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add to the pan celery root, potato, and onion; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain and discard cooking liquid.
If you have a hand blender, add the butter to the sauce pan and puree the vegetables. Or if you prefer, combine vegetables and butter in processor and puree until smooth. Season to taste with salt and pepper.
Top with freshly chopped chives, if desired.

Serves 4

Classic Thanksgiving Pumpkin Pie Recipe

2010-11-22T22:29:00.017-05:00

Pumpkin pie, it's the sweet ending to our family's celebration of gratitude that we look forward to all year long. The warm spices are woven into a custard puree of sweet and creamy pumpkin, all of which is cradled in a delicate, flaky and buttery crust. I use a recipe that is perhaps not out of the ordinary, but I do take measures to ensure that the ingredients are top-notch, which is the difference that makes this pumpkin pie a classic. For example, the sugar pumpkin is freshly roasted, which yields a much more intense fresh naturally sweet flavor. The spices are freshly ground and grated whenever possible, and the butter - the main ingredient in the pie crust - must be of good quality.

Also, I make sure to use Vietnamese cinnamon, which was introduced to me by the spice people at Penzey's in Grand Central Market. Vietnamese cinnamon is considered the finest, sweetest, most complex and nuanced of its peers, and an ideal choice for baked goods. Since shopping at Penzey's, the genre of spices that I've incorporate in daily cooking has broadened. If you're close to Grand Central Station in New York, a stop at Penzey's is worthwhile.

Happy Thanksgiving everyone! I hope you have a wonderful holiday and are surrounded by lots of love and good food!

Classic Thanksgiving Pumpkin Pie Recipe
Adapted from Williams Sonoma
Ingredients:

1 1/4 cups firmly packed dark brown sugar
1 Tablespoons cornstarch
1/2 teaspoon salt
1 1/2 teaspoon freshly ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk

Method

Preheat an oven to 375ºF.
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, allspice and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
Pour the filling into the pre-baked pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.

All Butter Pie Crust with Almonds
This is my favorite pie crust recipe. The toasted ground almonds in this recipe help to create a delicate flaky texture.
From Simply Recipes
Ingredients

2 cups all-purpose flour, plus extra for rolling
1/2 cup blanched almonds or almond flour
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
6 to 8 Tablespoons ice water, very cold

Method

Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour so that they become thoroughly chilled.
While the butter is chilling, if you are using almonds (versus almond flour), lightly toast the blanched almonds in the oven at 300 F for 5 minutes. Grind the almonds to a fine powder - this is almond flour.
Combine flour, almond flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. I like to roll out my dough on a sheet of silpat, so that I can peel the dough off easily. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
Freeze the crust for half an hour, until chilled.
Preheat your oven to 350 F. When the crust is sufficiently chilled, line the crust with aluminum foil or parchment paper. Fill at least two-thirds with pie weights - dried beans or rice - that you are willing to discard. Bake with the weights for 20 minutes.
Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

Roasted Pumpkin Puree

1 3 lb. sugar pie pumpkin
2 Tablespoons olive oil
salt

Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges, and cut off the stem. Scoop out the seeds and pulp, drizzle and rub the pumpkin wedges with olive oil. Sprinkle with salt, and place on a baking sheet. Bake on the middle rack until tender throughout - about an hour. Remove from the oven and allow it to cool down.
Scoop flesh out of the skins and puree with a hand blender or mash well by hand. Yields about 2 cups.

Roasted Red Bell Pepper and Spinach Lasagna

2010-11-09T22:54:00.011-05:00

Thank you everyone for your amazing comments in my last post! It's a special experience to be showered with enthusiasm for such a big change in our lives. My husband and I are very excited (and nervous) about becoming parents. There's so much that we are looking forward to.

Lately I've been finding myself crazed by hunger. It's a strange feeling because I've always been very good about waiting until the next meal to eat. All of the sudden I find myself ravaging the refrigerator for leftovers, and checking every corner of the pantry for that last bar of chocolate. It's maddening!

These days I'm planning big dinners so that I have plenty of leftovers to get me through the day. One of the recipes that has made for very good leftovers is an easy to prepare roll-up lasagna that I found on The Food Addicts' blog.

This lasagna offers sweet smoky flavors from the roasted red bell peppers, contrasted with the hearty and comforting textures of cheese, spinach and pasta. If you have some extra time it's well worth it to roast your own red bell peppers from scratch, the sweet flavor and texture is so much more superior, you'll never go back to the jarred variety. Also, sweet bell peppers and spinach are listed among the Dirty Dozen, which are the 12 fruits and vegetables that retain the highest levels of pesticide residue, so it might be worth it to seek organic if you can.

Roasted Red Bell Pepper and Spinach Lasagna
From The Food Addicts
Ingredients

4 lasagna noodles
½ cup ricotta cheese
1 cup mozzarella, shredded
1 cup spinach (preferably frozen, chopped and thawed)
1 cup roasted red bell peppers, freshly roasted or from a jar
2 cups marinara sauce
1 tablespoon fresh basil, sliced thinly (optional)

Method

Boil lasagna noodles until al dente, drain and lay flat to cool on a cutting board or cookie sheet.
Take a heaping tablespoon of ricotta cheese and spread evenly across lasagna noodles.
Layer about 3 tablespoons of spinach and roasted red peppers onto the noodles. Sprinkle each noodle with about a tablespoon and a half of mozzarella and spoon a thin layer of marinara sauce onto the cheese.
Start from the end and carefully roll lasagna. Place in a baking dish and cover with remaining marinara and mozzarella cheese.
Bake at 400 degrees F until cheese is golden and bubbling.
Top with fresh basil, if using, and serve.

Serves 4.

When Dreams Come True

2010-10-26T08:01:00.010-04:00

A couple of months ago, I received an e-mail from one of my dearest friends, Gloria, who lives in San Francisco. As I've written here and here, my friends mean the world to me. Here's how the letter went:

"Hi Christine! It was great to hear your voice today from your voice message. I am sorry I have been amiss in being in touch with you as well... I have been thinking about you and wondering how you are doing. I really wanted to email you this weekend after you were in my dreams last week. In the dream, I thought you looked overweighted, and it turned out you were pregnant!"

I wrote back:

"Gloria,

It always makes me smile to read your e-mails, mostly because I can imagine how the conversation would unfold if we were talking in person. I'm glad to hear that C is doing well. It must have been anguishing to sit through the surgery and have to wait minute after minute. It must have driven you crazy.

Me prego? You might know something I don't know. Funny enough the conversation about starting a family came up this weekend, but it's not in our near-term plans. Wouldn't it be funny if we looked back, and you predicted something that neither Kiefer or I had any idea about. That would be really cool!"

And as it turns out...

Dreams do come true.

Lamb Curry with Pumpkin and Buttery Saffron Rice

2010-10-26T08:00:00.003-04:00

I've had a busy and exciting week. My friend Allison had her first baby late last week, a beautiful little girl who has been a blessing ever since her parents found out she was on her way into their lives. And while there really isn't quite a comparison to the magnitude of the first news, it's also been an exciting week because the San Francisco Giants are playing in the World Series! The company of baseball and friends have made life so blissful lately. It's the simple pleasures that give life so much meaning.

The brisk fall chill has made it comfortable again to turn on the oven and have several pots simmering on the stovetop. These days I'm enjoying being able to braise again, experimenting different stews and curries. I encountered a recipe that was perfect for the fall weather, one that used mild spices and chunks of buttery winter squash to cozy comforting flavors. For this recipe I used kabocha squash, which is sweet, dense and nutty. However if you prefer, butternut squash can be substituted in a cinch.

Lamb Curry with Pumpkin (Gosht)
From Savoring India, by Julie Sahni
Ingredients

4 tablespoons grape seed/vegetable oil
1 lb. lean lamb shoulder meat, trimmed and cut into 1-inch cubes
1 cup yellow onion, chopped
3 black or green cardamom pods
2 cassia or bay leaves
1 Tablespoon fresh ginger, peeled and grated
2 teaspoons garlic, minced
2 tablespoons ground coriander
1/2 teaspoon ground turmeric
1 cup fresh tomato, chopped
1 tablespoon tomato paste
2 cups chicken stock or water
1 1/2 teaspoon salt, or to taste
1-lb of fresh pumpkin such as kabocha or butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon garam masala
1/4 cup fresh cilantro, chopped

Directions

In a large, heavy, cast iron pan or dutch oven, warm 2 tablespoons of the oil. When hot, add a few pieces of the lamb and sear until they are lightly browned but not cooked through, roughly 3 minutes. Transfer to a bowl. Repeat with the remaining lamb.
Reduce the heat to medium-high and add the remaining 2 tablespoons oil to the baking dish. When hot, add the onion, cardamom and cassia leaves and cook, stirring occasionally, until the onion is browned, about 8 minutes. Stir in the ginger, garlic, coriander and turmeric.
Return the lamb to the baking dish along with the tomato, tomato paste, stock and salt. Bring to a boil, then reduce the heat to low, cover and cook until the meat is tender when pierced with a fork, about 2 hours. Alternatively, place the covered baking dish in a preheated 350ºF oven for 2 1/2 hours.
About 20 minutes before the meat is done, stir in the pumpkin, cover and continue cooking until the lamb and pumpkin are tender and cooked through. Taste and adjust the seasonings. Transfer the curry to a warmed platter, taking care not to crush the pumpkin. Sprinkle with the garam masala and cilantro and serve over buttery saffron rice.

Buttery Saffron Rice
Ingredients

1/8 teaspoon saffron strands
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, unrinsed
1 teaspoon salt
1 3-inch cinnamon stick (optional)

Directions

Boil 1 cup of water. Steep the saffron in the boiling water for 5 minutes
In a saucepan roughly 1 quart in size, melt the butter over medium-high heat. Stir in the rice and salt. Continue stirring until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. This step will remove some of the starchiness of the rice.
Take the saffron water, add more water until you reach 2 cups total. Pour water onto the rice. Add the cinnamon stick, if using. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. Do not remove the lid while the rice is cooking. Remove the cinnamon stick prior to serving.

New Amsterdam Market & Apple Season in New York

2010-10-16T15:00:00.004-04:00

This week's post is featured on Oyster Culture, where I share a bit about the New Amsterdam Farmer's Market. Below is an abridged post. When you have a chance, please visit LouAnn, and say hi.

These things often start in abandoned parking lots. Hard working people congregate early in the morning with packs of wooden crates, unhinging them with crow bars. Fold-out tables are set up to offer the real prize, fresh farm grown produce, and pretty soon it becomes an exchange. And what was formerly an empty parking lot over time becomes a lively center of commerce.

In New York City alone there at least 28 farmer's markets, scattered across our small dense urban island. Some range from minute gatherings of as little as four stalls to the biggest one, the Union Square Farmer's Market, which is held four times a week all year round. One particular market that has garnered impressive support and enthusiasm is the New Amsterdam Market. The market holds its weekly gathering under the FDR freeway on the parking lot of the original Fulton Fish Market in the South Sea Port and in one of the oldest neighborhoods of the nation.

If you've ever visited Borough Market in London, New Amsterdam holds a strong resemblance in style. Local vendors sell their bounty of artisan products out of crates and barrels in a bare surrounding, bringing together a good balance of prepared foods, fresh meats and produce, which is in contrast to the Union Square Farmer's Market where fresh produce is the primary focus.

And the prepared foods can be amazing! Some of the busiest local restaurants in New York sell their signature dishes out of narrow stalls, providing visitors with some of the best bites of Manhattan. From succulent lobster rolls by Luke's Lobster to slow-roasted tender porchetta sandwiches from Porchetta, and shredded braised beef sandwiches with crème fraîche on brioche from Jimmy's No.43, it's a sure bet that you'll find something that will suit your mood.

Local artisan products are the highlight of the market. Every week there are unique high-quality items made by passionate food creators such as kimchi by Mother's-In-Law Kimchi, naturally fermented pickled vegetables by Rick's Pick, a variety of chocolate bars from Mast Brother's Chocolates and fruit-packed popsicles made from locally grown produce from People's Pop.

There are also plenty of novel items such as chocolate covered bacon and beet chips from up and coming foodie entrepreneurs. And if you are still not enticed by the aforementioned, there are plenty of locally made cheeses from New York and New Jersey farms and fresh baked breads from Nordic Breads and Sullivan Street Barkery.

Lobster Mushrooms

In the produce section, in addition to featuring seasonal produce, one of the more exotic vendors of the bunch includes the Wild Food Gatherer's Guild that collects interesting and colorful wild mushrooms varieties, such as Hen of the Woods and Chicken of the Woods, Lobster mushrooms, and Yellow Foot Chanterelles. Although the guild does not make it every week, each offering at the market offers plenty of intrigue.

Now for Some History about Apples on the East Coast
As we head further into autumn the markets are priming for apple season, a time when many East coasters get excited about the prospects of apple-picking at local farms, a tradition which is a deeply embedded here. Although a visit to the farmer's market more than makes up with abundant variety for those who can't leave the city.

With all of those apples, everyone gets very busy churning out sauces and the oh-so-cherished apple pies. Apple pie is a well-integrated part of New England history and culture. In fact, during the turn of 19th and 20th century, apple pie became the symbol of American prosperity, leading to the birth of several expressions, "American as apple pie," and "Upper crust." If you're confused by how the latter expression "Upper crust" came about, in early America, lard and flour were expensive and often reserved to make only a bottom crust. The more affluent families could afford to add a top layer over the pie, so those families became known as "the upper crust."

Please see read more at Oyster Culture...

La Fromagerie du Comtat Cheese Shop Provence, France

2010-10-10T08:00:00.004-04:00

I've been following the Facebook updates for Culinary Getaways, and Sherry Page, travel and foodie extraordinaire, is yet on another exciting Culinary Getaway, this time a week in Paris and another week in Provence.

Sherry had shared pictures of their chocolate tour in Paris and I've been salivating in envy seeing the group's experiences of attending macaron class, eating gorgeous buttery pastries and enjoying exquisite dinners. Oh, if I had the time to join them!

Seeing the pictures, I'm reminded of our visit to Carpentras, a small village in the South of France. I have fondly nicknamed this place, "the village with the red shutters," because gorgeous Provençal crimson shutters adorn just about every window of the old cement buildings in town.

Our group headed to La Fromagerie du Comtat, a splendid cheese shop run by one of the most charming and enchanting personalities that I encountered on the trip, Claudine Vigier.

Within Provence, Claudine is one of the most talented fromager affineurs or cheese agers in the region, winning several accolades and international awards for several of the cheeses she develops. In fact, Claudine has even been invited by the Vermont Cheese Council to share her techniques of developing cheeses. She was recently named Milliere Fromager de France, in a contest organized by the French government. But you would never know such accomplishments if you met Claudine in person. Her sweet, down-to-earth and modest personality would never allow for such boasting, and so I shall do it for her in this post.

Claudine grew up in the countryside and nostalgically recounts her time spent bringing fresh milk from the pastures to her home when she was as young as seven. She describes it as an enlightening, nurturing and spiritual experience. The collection of various milk pails, both antique and new, all with charming character are evidence of her inspiration to become a cheese ager.

A scan across the shop will show cheeses of all kinds, most all unpasteurized, deep, rich and nuanced in flavor, and oh-so-delicious!

Underneath the shop is Claundine's cave, where a majority (60%) of the cheeses are brought in very young from local producers and are aged and cared for by Claudine. Depending on the cheeses, she does everything from massaging cheese wheels to dipping them in various wines, imparting a touch that takes cheeses in the rough to levels of greatness. I asked Claudine that how she decides how to treat each cheese. She answered simply, "I respect the cheeses." I have to believe that Claudine has an innate talent for understanding and an exemplary way of developing each cheese to its fullest potential.

One of the notable cheeses Claudine developed is a rich young soft cheese that is dipped in a sweet muscat wine, Beaume de Venise. This refined cheese exhibits a depth of creaminess with overt hints of drunken sweetness from the Beaume de Venise, and a wonderful wholesome nuttiness that makes it great to pair with any desserts.

In addition to the cheeses, Claudine designed a gorgeous cheese knife with an olive wood handle, which is serrated on one side and made by Forge de Laguiole, an acclaimed knife maker. The design of this unique cheese knife was inspired by a bridge she encountered in the center of France, which she calls futuristic, pure and simple. I brought one back for my husband and this remains one of the more special souvenirs from Truffle Week.

Before we left La Fromagerie du Comtat, Sherry imparted a gift to Claudine, a Culinary Getaways apron personalized with her name. As I was taking pictures of her, I told Claudine of the ease of which it was to photograph her, she's just so photogenic. Claudine responded, "It's because you are taking pictures of my soul." Even translated, the French make everything sound so enchanting.

La Fromagerie du Comtat is located at 23 place de la Mairie 84200 – CARPENTRAS. Tél : 04 90 60 00 17

If you would like to see some the amazing experiences on some of these Culinary Getaways tours, please visit its Facebook page. Sherry integrates great recipes, advice on picking farm fresh produce, methods of preparation and offers insightful interviews with a broad range of culinary figures. I hope you can visit!

Related posts:

Chez Bruno, The Ultimate Truffle Experience

Truffle Hunting in Provence

Truffle Lunch Jardin du Quai

French Cooking Class in Avignon

First of Many Truffle Dinners

Mark Bittman's Salmon Burger Recipe & Experiences from Colorado

2010-09-26T08:00:00.009-04:00

I've been on the road quite a bit lately, most recently visiting the stunning prodigious landscape of Colorado. Colorado has a particularly gripping effect on me. The sweeping mountain ranges born by the hot brewing molten earth, and the deep chasms between canyons brings to my attention how grand, and precarious life can be out here. There's something quite thrilling about being at the edge of this beautiful part of earth.

On the plane ride to Colorado, I had the great pleasure of meeting an adventure writer, Craig Childs, who was - lucky for me - sitting in the next seat. Childs has authored over a dozen critically acclaimed books detailing impressive adventures to exotic, remote and sometimes dangerous areas. In his most recent book Finder's Keeper: A Tale of Archeological Plunder and Obsession, he reveals how private collectors, driven by curiosity, excitement or greed, take for themselves historical artifacts encountered in native lands. There's an interesting quote that beautifully summarizes the book, "There is a difference between finding and keeping. The two are often lumped together into one action, but there is a blink that comes in between. It is when a thing goes from being its own to being yours." If you are interested, the New York Times wrote a review last month here.

Through our conversation, Craig suggested that we visit Black Canyon, which is south of Colorado Springs. In the picture above, it may appear that the stone path leads through to the other side of the mountain range, but between the grayish green rock and the warm stone mountain surrounded by pine trees is about a 6,000 foot plunge. Life out here means making friends with nature and the inherent danger that comes with this territory.

The tension between danger and serenity defines the way of life here, most people here will look at it as harmony. You'll see the idyllic streams bending and hugging around the foot of the mountains here, but then look up and realize that those mighty rocks above you could someday tumble down and potentially take your life. It's a reality that awakens me and is a reminder of how small I am in the grand scheme things.

Most people here have found a way to live in harmony with the rugged and beautiful landscape. The picture above reveals how mineral rich the earth is around here. This particular mountain is likely saturated in iron, which gives it the rusty autumn red color.

During the trip we enjoyed a wonderful salmon burger recipe at a cafe local to Crested Butte, Colorado. I tried to recreate the delicious burger with Mark Bittman's recipe, which is an excellent recipe. The salmon patty retains some of its meaty texture with a good balance of moisture. Also the addition of shallots, capers and mustard provides a good integration of contrasting fresh flavors.

This is a great recipe for those busy weeknights as the burger can be made within 30 minutes from start to finish.

Mark Bittman's Salmon Burger Recipe
(adapted from Mark Bittman)
Ingredients

1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into 1-inch chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil

Method

Chop the salmon into large chunks, roughly 2-3 inch cubes, and place about a quarter of the salmon into the food processor along with the mustard. Pulse until the mixture becomes pasty.
Toss in the shallots and the balance of the salmon. Pulse until the fish is chopped and combined with the puree. No piece of salmon should be larger than a quarter of an inch however take care to avoid a mixture that is too fine.
Scrape the mixture into a bowl, and fold in the bread crumbs, capers and some salt and pepper. Shape into four burger patties.
Place the butter and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes each side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling for about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Mark Bittman suggests that the burgers are served on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Why San Francisco is So Foggy and a Look into the Giants Baseball Stadium

2010-09-09T22:04:00.005-04:00

Autumn is probably the warmest season of the year for San Francisco. It's when that thick gray blanket of fog that stubbornly hovers over the city relents and rolls back to allow the sun to take its turn to dominate the skies for a few precious months.

I'm heading to San Francisco this week to visit family members, and for this trip as opposed to my July trip where I was packing wool coats, scarves sweaters and thick leggings, I will be packing a summer dresses, and lots of them.

People often wonder why San Francisco is so cold and foggy in the summers. In fact, it often seems like San Francisco is at its coldest when the rest of the nation is suffering from some horrendous heat wave. This inverse relationship is probably a coincidence, however, heat in other parts of California does play a significant factor in producing fog in San Francisco. The majestic cloudy phenomenon is created when the hot air mass from the Central Valley (middle of California) clashes with the frigid air blowing from the Pacific Ocean, producing massive condensation that billows through the Golden Gate and over the hills of San Francisco. The hotter it is in the Central Valley, the more likely it is that San Francisco will be cold and under a thick layer of fog. In fact, this year's fog banks were unusually large and deep - sometimes as much as 2,800 feet thick.

This is a picture of the San Francisco Giant's stadium in mid-July - that's right in July! While records were breaking across the nation for the hottest July on record, San Francisco was suffering from one of its coldest summers in recent memory.

Lou the Giant's mascot comes out to excite the crowd. On this day he was throwing out favors to baseball fans. Can you guess what it was? I'll give you a hint: It's not popcorn or peanuts.

Lou was throwing out Giant's scarves to the crowd, that's right those fuzzy long pieces of cloth that you wrap around your neck to keep you warm. It was THAT cold!

Also popular was the hot cocoa guy. Can you imagine having hot chocolate in the middle of summer and perhaps thinking that this wasn't enough to warm you up?

Of course, it was 55 F that evening, and everyone was bundled up.

Despite the frigid weather, every visit to the Giant's baseball stadium is exciting and when there are fireworks it is purely magical. The fireworks show is perhaps the most spectacular close-up light show I have ever observed. I've been to a couple of them and each and every time it just takes my breath away. Because it is so close, it often feels like the fireworks show is happening just for you. If you are in town and even somewhat follow baseball, this place is worth a visit.

A special thanks for one of my best friends Gloria for providing tickets to this game, which was very appropos given that the San Francisco Giants were playing the New York Mets. On this evening the Giants won, but the next night the Mets won, so there we're even. A little rivalry never hurts.

Mediterranean Eggplant and Dried Tomatoes Pasta

2010-09-02T08:12:00.009-04:00

There are only three more weeks until summer is officially over and I am desperately clinging onto this season's bounty of heirloom tomatoes, fresh herbs, berries and stone fruits. It is during this time of year when the vibrant flavors of summer explode, the aroma of fresh herbs are more intense, the tomatoes are sweeter, and the variety is so extensive that there never seems to be enough time to explore all the possibilities in each year's harvest.

This brings me to my thoughts on home gardeners. The top thing I miss most about living in suburbia is having my own vegetable garden. I recall how deeply fulfilling it was to watch my strawberry patches proliferate, tomato plants thrive from the seeds I had carefully saved in the prior year, and the many flowers whose blooms would stretch out so wide I felt like I was receiving a hug every time I looked at them. It may seem odd to dote on plants, but as every avid gardener would agree, they can be very much like your children.

One other aspect that I enjoyed about being a home gardener was the opportunity to work with the Earth, touch it, feel it, smell it, and nurture it. It was also to me a miraculous experience to be able to watch an entire life cycle progress before my eyes. In many ways gardening is very similar to life with myriad risks and rewards, plants are a reflection of the respect, care and protection you give it. Each year brings new surprises and sometimes devastation, but at the end of all of it, you're wiser for it.

While I am absent a garden today, I continue to save seeds for my friends, celebrate in their successes, commiserate with their challenges, and savor those wonderful summer flavors vicariously during their harvest.

During this time of year, gardeners are likely harvesting tomatoes, eggplants and squash faster than they can give them away. I've created a pasta recipe that integrates these summer vegetables with the warmth of a popular Indian spice blend called garam marsala. If you have never tried this warm spice blend, a recipe is available here.

This recipe requires a bit of idle time as it calls for drying cherry tomatoes in the oven. If you're pressed for time you may use 1/2 cup of sun-dried tomatoes reconstituted in hot water for 15 minutes. Otherwise this is a good method for preserving tomatoes, which can be stored in a jar with olive oil and placed in the refrigerator for a later date. The eggplant in this recipe is semi-dried drawing out its natural liquids to better soak up the flavors of the pasta sauce.

Mediterranean Eggplant and Tomatoes Pasta
Ingredients

1 pint cherry tomatoes
3-4 tablespoons olive oil
1 medium eggplant
1 teaspoon fresh thyme leaves
1 shallot, finely diced
3 garlic cloves, finely minced
3 tablespoons capers
3-5 fillet anchovies, chopped
2 teaspoons garam marsala
basil (optional)
Parmesan cheese, grated (optional)
salt and pepper

Method

Rinse and dry the cherry tomatoes. Slice each fruit in half and place into a medium-size bowl. Drizzle roughly one tablespoons of olive oil over the tomatoes, and lightly sprinkle salt and pepper, and toss. Spread the tomato halves onto a cookie sheet, cut side up. Bake in the oven at 200 F for three hours on the bottom shelf.
An hour before the tomatoes are done drying in the oven, slice the eggplants horizontally into 1/2-inch rings. Salt each side, and place flat on a cookie sheet. Place the cookie sheet onto the top shelf of the oven with the tomatoes.
Once the eggplants have been in the oven for roughly 30 minutes, remove them from the oven. Allow them to cool before dicing into 1/2-inch cubes. While you allow the eggplants to cool, dice the shallot finely and mince the garlic. Chop the anchovies coarsely.
In a large saute pan, turn the heat to medium-high, and heat two tablespoons of olive oil until hot. Add the minced shallots and garlic, saute until the garlic is almost golden and fragrant, about 2 minutes. Add the anchovies, thyme, garam marsala, and dried tomatoes and continue to saute for another 2-3 minutes. If it gets too dry add another tablespoon of olive oil. When all of the flavors appear to have melded together, taste, and add salt and pepper accordingly. Toss in the diced eggplants and stir for another 2 minutes and turn off the heat. Also, don't be afraid to add more olive oil, the eggplant does a really good job of absorbing extra liquid, so a little extra oil may help.
Serve over cooked pasta with an extra drizzle of olive, top with thinly sliced basil and grated fresh parmesan, if desired.