There’s a great little place in my neighborhood called Todaro Bros. – a small, locally-owned deli and grocery store that sells fresh and imported Italian food and other gourmet groceries. I usually stop in at least once a week to peruse their cheese department and sample some of their fresh house-made mozzarella, just for kicks (it’s that good!).
It’s impossible to walk in there and just buy one thing – I’m like a kid in a candy store! I found these gorgeous sun-dried tomatoes marinated in herbs and oil and picked up some fresh mozzarella, basil, oregano, chives, tomato sauce, cream and pasta to make a fresh, tasty Summer pasta dish with a Vodka Cream Sauce.
I made it with spaghetti but you could serve this tasty Vodka Sauce with virtually any pasta you wish. It’s tangy, velvety and full of flavor, and the fresh basil gives it a peppery flavor which is rounded out by the creamy fresh mozzarella and sweet sun-dried tomatoes. I also threw in a few pieces of crumbled cooked bacon into the sauce to give it an extra layer of flavor (which is totally optional but also totally worth it!)
Top off the pasta with fresh basil leaves, red pepper flakes, coarse Mediterranean sea salt and fresh ground pepper…
6-8 marinated sun-dried tomatoes, cut into halves or quarters
1 quart tomato sauce (store bought or homemade, pureed smooth)
1 cup of vodka
1/2 cup of heavy cream
1 teaspoon fresh oregano, minced
1 teaspoon fresh chives, chopped
Coarse sea salt and fresh ground black pepper, to taste
fresh unsalted mozzarella, torn into medium pieces, for garnish
fresh basil leaves, whole or torn, for garnish
red pepper flakes (optional), for garnish
1 pound package of cooked and drained pasta (spaghetti, linguine or penne)
Instructions
Cook pasta in a large saucepan according to package directions (until al dente) and drain (reserving a few tablespoons of the pasta water for later); set aside. Meanwhile, cook the bacon over medium heat for about 15 minutes until crispy, drain and crumble.
Heat oil over medium-high heat in a large saucepan or pot. Add garlic and shallots, saute until soft and translucent, about 2 minutes. Add crumbled bacon and sun-dried tomatoes, add salt and pepper to taste. Saute for an additional 5 minutes and turn heat down to medium-low.
Stir in tomato sauce and vodka into the same saucepan and let simmer (approximately 20 minutes) until the sauce thickens and cooks down. Stir in the heavy cream, fresh oregano and chives and let simmer on low for another few minutes until sauce is heated through.
Return the pasta back to the large saucepot and ladle some of the sauce into it, along with a few tablespoons of reserved pasta water and toss to coat.
Ladle coated pasta into serving dishes and top with additional vodka sauce. Garnish with fresh basil leaves, mozzarella, red pepper flakes and salt and pepper to taste.
The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.
I decided to make a lovely Shrimp Scampi Pasta in Lemon Butter Sauce that is fresh, light and fairly simple to make (not to mention absolutely scrumptious!)
I found some fresh, succulent jumbo shrimp and sautéed them in butter and olive oil with garlic, making a bright, velvety lemon butter sauce by adding lemon juice, lemon zest, and some white wine. I added a little extra butter into the sauce, threw in a few scallions and fresh garlic, and topped it off with some fresh parsley and a pinch of cayenne and red pepper flakes to give it some extra flavor and kick. If you want to make the sauteed shrimp and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own or with a salad and some crusty bread (and a glass of white wine to accompany, of course!) Enjoy.
1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined, tails intact
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
2 large scallions, sliced
1/2 lemon, zest grated for sauce plus extra for garnish
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup dry white wine
1/4 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
pinch of cayenne
Garnish: parsley, lemon zest, red pepper, salt and pepper
Instructions
Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Prep all ingredients (chop garlic, parsley, green onions, zest and halve the lemons and squeeze juice, measure out oil, lemon juice, wine, salt and pepper and red pepper flakes).
Melt butter and olive oil in another large pan over medium-low heat and add the garlic. Saute for 1 minute, being careful not to burn the garlic.
Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 3 minutes, stirring often. Add parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Stir and remove from heat.
When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste, cayenne and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.
To help home cooks unleash the limitless power of the pork chop, America’s pork producers have enlisted a pro who knows a thing or two about chops. Because this worldly chef is known for blending diverse inspirations from around the globe and the pork chop is one of his favorite go-to meats to cook, the Pork Board asked Chef Madison Cowan to create some fresh global-inspired pork recipes and talk about them with a live demo for a national satellite media tour that was broadcasted on television and radio stations around the country last week (see video clip below to get a behind the scenes glimpse of the live interview).
Chef's Pork Creations
The three most popular types of pork are bone-in rib chops, top loin chops, and blade chops but not all consumers are aware of all the great choices they have when it comes to cooking with pork. To educate and inspire home cooks, the Pork board asked Chef Madison to create some fresh and global inspired recipes with new ways to cook pork chops other than the basic frying and baking techniques.
Chef Madison & Kristen Hess
During the taping, Chef Madison demos his amazing pork recipes, talks about his London, Detroit and Jamaican heritage, his step-mother’s influence on his cooking and his passion and love for food, family and his culinary career. His pork dishes were absolutely gorgeous and tantalizing and colorful!
Amazing Pork Chop Creations
The three main recipes that Chef Madison made on set were Grilled Pork Chops with Manchego Cheese, Chorizo and Date stuffing, Chinese 5-Spice and Maple-Glazed Pork Loin Chops and Moroccan-Inspired Country Style Rib Ragu with Couscous Cakes. (See full recipes below).
Chef Madison Cowan
We had the opportunity to sit down and chat with Chef for an intimate talk about his background and cooking philosophy and he told us about his first cook book “Soul Voyage” which chronicles his philosophy of cooking from the heart as well as his favourite soul food recipes. Chef Madison is truly a talented individual and everything he does is from the heart. He is a true inspiration to me and hopefully all home cooks out there by his pure passion and dedication to his craft.
Check out the video above of Chef Madison Cowan on set taping the live satellite media tour as he discusses the recipes he is making, his inspiration and background for his cooking and culinary career. (Note: the taping is one sided so you’ll only hear the Chef’s answers to the live interview questions he is being asked by the media!)
And to top off all the great photos and videos from the event, Chef Madison has shared his three Pork recipes he made on the tour, which are included for you below. Enjoy!
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Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes
Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes (photo credit: National Pork Board)
For this pork and beans dish, I’m inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called “Boneless Pork Loin Country-Style Ribs.”
2 large leeks, white and pale green parts, thinly sliced and washed well
2 large carrots, sliced
1 cinnamon stick
2 (3-inch) sprigs of fresh thyme
1/2 teaspoon crushed hot red chile flakes
2 bay leaves
6 garlic cloves, sliced
1 (28-ounce) can chopped tomatoes with their juices
1 cup canned low-sodium chicken broth or homemade stock
1 tablespoon tomato paste
1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
Couscous Cakes
1 1/2 cup chicken stock or broth
1 cup couscous
1/4 cup sliced almonds
1/4 cup dried currants
2 tablespoons coarsely chopped chives
Zest of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large egg yolks, beaten
3 tablespoons olive oil
For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.
Makes 6 servings.
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Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing
Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing (photo credit: National Pork Board)
In the U.S., stuffed pork chops usually have a breadcrumb filling. This Spanish treatment calls for a unique and flavorful stuffing of spicy chorizo, sweet dates, and Manchego cheese, a sharp cheese from the La Mancha region of Spain. Alternatively use local, affordable cheddar if Manchego is unavailable.
6 double-thick bone-in rib chops, about 12 ounces each
2 cups apple cider vinegar
1 cup packed light brown sugar
½ cup sea salt
1 tablespoon dry mustard
1 tablespoon black peppercorns
½ gallon iced water
Chorizo Stuffing
2 tablespoons unsalted butter
1 pound smoked Spanish chorizo, diced
2 medium celery, finely chopped
1/3 cup pitted and finely chopped dates
2 tablespoons finely chopped shallot
1 tablespoon minced fresh parsley
2 teaspoons minced fresh sage
1/2 teaspoon smoked paprika
1 cup (4 ounces) shredded Manchego or sharp Cheddar cheese
Sea salt and freshly ground black pepper to taste
To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer.
To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper.
Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.
Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400ºF. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes.
Remove toothpicks and serve.
Makes 6 servings.
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Chinese Five-Spice-and-Maple-Glazed Pork Loin Chops
Chinese Five-Spice-and-Maple Glazed Pork Loin Chops (photo credit: National Pork Board)
For this dish I marinate lean and versatile boneless top loin pork chops (also known as “America’s Cut”) in five-spice and finish it in a tangy and smooth maple glaze. This dish pairs well with my Asian Pear and Cucumber Slaw. The Asian pear, native to China, Japan and Korea, has a sweet flavor with a crisp texture, marries well with a variety of flavors and is a quick no-cook side dish option. A plastic V-slicer or mandoline will make quick work of cutting the Asian pears and cucumber into matchsticks.
6 boneless top loin pork chops, 1 1/4–inch-thick (“America’s Cut”)
4 tablespoons olive oil
1/4 cup Chinese five-spice powder
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
Glaze
1/2 stick unsalted butter
1 cup maple syrup, preferably Grade B
2 tablespoons cider vinegar
Asian Pear and Cucumber Slaw
2 tablespoons freshly squeezed lime juice
2 teaspoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon peeled and finely grated fresh ginger
1/2 teaspoon crushed hot red chile
2 Asian pears, peeled and sliced into matchsticks
1 large cucumber, peeled, seeded, and sliced into matchsticks
3 scallions, white and green parts, thinly sliced on the diagonal.
1/4 cup coarsely chopped fresh cilantro
Saltto taste
1/4 cup coarsely chopped salted peanuts
To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.
To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.
To make the slaw: Whisk lime juice, vinegar, sesame oil, ginger, and chile in a medium bowl. Add Asian pears, cucumber, scallions, and cilantro, and mix well. Season with salt. Cover and refrigerate until serving.
Preheat your oven to 350F. Add a little cooking oil to pan and heat over medium–high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove from pan from the oven and let stand for 3 minutes.
Sprinkle the slaw with peanuts and serve with a slotted spoon onto 6 dinner plates alongside each chop.
Makes 6 servings.
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Every week for the next month, the National Pork Board will showcase a unique chop recipe on PorkBeInspired.com to keep your culinary juices flowing, including exclusive recipes from Chef Cowan. While there, you will find a “Pork Chop Personality Guide” to help you explore a new chop cut and match it with a new recipe for every night of the week. With the versatility of the pork chop, there is a perfect recipe and cut to suit your personality. For additional inspiration this summer, follow @AllAboutPork on Twitter, “like” them at Facebook.com/PorkBeinspired and find them onPinterest.com/PorkBeinspired to unleash the power of the pork chop and for a chance to win pork prizes during the month of May.
This is a non-paid sponsored post by the National Pork Board with The Artful Gourmet for the promotion of Chef Madison Cowan, his recipes and the National Pork Board. All opinions, videos and photography (unless otherwise noted) are by The Artful Gourmet.
I happened to stumble upon this place on my way home one night, lured in by its moody lighting and buzzing atmosphere. Taproom 307 is a bar and restaurant with over 40 varieties of local and domestic craft beers, beer cocktails, wine, unique artisan cocktails and amazing food. I tried their Hawaiian wood-fired pizza which was delicious, served on a wooden board, crispy crust, savory ham, gooey cheese and juicy pineapple. They also have delicious burgers, sandwiches, salads and bar food appetizers, which I”ll be sure to go back to try next visit! Beer Sommelier Hayley Jensen curates at Taproom No.307 – she fell in love with beer after college, and has been obsessed ever since. She discovered old world ales and went abroad to learn more. After moving to London and working in the craft bar scene there, she came back to NYC and joined famed Chef Daniel Boulud, as Beer Sommelier at DBGB Kitchen & Bar. They serve brunch, lunch and dinner every day of the week. Perfect place for happy hour after work with a group of friends!
The name Marimekko is a play on words, yet completely descriptive. ‘Mari’ is an anagram of the first name of the company’s founder, Armi Ratia,while ‘mekko’ means ‘dress’ in Finnish. And it was indeed Mari’s dresses that started it all in 1951. This place is a must-see if you ever come to visit NYC. The store in Flatiron District next to Eataly on the corner of 5th Ave and 23rd Street is a mecca full of beautiful, bright patterns and totally irresistable. They have a full line of dining and kitchenware, pillows, clothes, fabric to make your own custom items. Everything in the store is sleekly designed and fun – if you’re a stylist? its a dream come true.
Todaro Bros. is a small, local market in Murray Hill that specializes in Italian imported goods, fresh fruits and vegetables, imported cheeses, epicurean delicacies and fresh prepared foods. There’s also handmade fresh pastas, olives, an extensive range of imported olive oils, sauces, spices and freshly prepared breads. It reminds me of a place you’d see on the streets in Italy and it’s my failsafe place to go when I need fresh meats and fish, fruits and veggies or just some downright delicious food for dinner or a party.
Located in Midtown on 3rd Ave and 40th St, Zengo is my new favorite local hotspot for happy hour. The decor is vibrant and dramatic with decorative full length windows, hardwood floors and contemporary lighting and the cuisine is a lovely mix of Latin-Asian styles and flavors created by Chef-owner Richard Sandoval, whose accolades include Bon Appétit Restaurateur of the Year and Mexico’s Toque d’Oro. Chef Sandoval spins regional ingredients into beautifully balanced dishes designed for sharing – you’ll find small plates on the happy hour menu such as Sushi, Shrimp-Vegetable potstickers, an assortment of flatbreads and churros. The beverage menu features innovative, hand-muddled cocktails as well as Latin wines, Japanese sakes and over 400 Tequilas. There are three bars inside – one in the main level and one downstairs, and their Sake & Shochu lounge upstairs is a great place for groups or private parties where you can experience a tasting of their many varieties of imported Sake or Shochu.
622 3rd Ave (btwn 40th St & 41st St) New York, NY 10017 (212) 808-8110
If there was ever a store I’d like to just move right into, this is the one. Yep, don’t even need to pack my things – they’ve got everything in there imaginable to live a deliciously luxurious life. If you’ve never been to ABC Carpet and Home in NYC you MUST visit next time you’re here. All I can say is when you walk in the store you feel like Alice in Wonderland that just fell down the rabbit hole into a beautiful, glittery, artistic place that you’ve never experienced before. Or got swept away to the Land of Oz like Dorothy did, minus the midgets and ugly witch. All joking aside, this is probably my favorite home store in NYC – there’s homemade pottery and glassware, linens, pillows, jewelry, soaps and candles, fabrics, rugs, furniture – you name it. And everything in the store is artisan-made (which yes, lends to its hefty prices) – even if you just buy ONE thing, you’ll make your kitchen or home that much more beautiful. THE BOMB.
I have been going here ever since I lived in NYC and its still one of my favorite Italian restaurants in the city. Located centrally in the Flatiron District, Stuzzi is an authentic Italian restaurant that specializes in Italian cuisine from all different regions and has an amazing bar and a daily happy hour from 4-7 pm – buy a drink and you get a small plate for free! Chow down on some Crostini with Ricotta and Honey, Meatballs, Risotto Balls, Cheese plates, Salumi plates with Soppressata and Parma Prosciutto, Flash-fried Roman style Artichokes, Battered Cod with Lemon Aioli…and the list goes on. My go-to drink is an Aperol Spritz made with Prosecco, Aperol bitters and a lemon twist – perfect pairing with the delicious appetizers! Of course they have an extensive Italian wine and beer list too. It’s never too crowded and the atmosphere is beautiful with gorgeous lighting, dark wood and brass. There’s a larger dining room in the back or you can just sit near the bar or outside patio and enjoy a drink and a quick bite. One of the best and reasonably priced for a great Italian place in the city.
Fishs Eddy is a purveyor of Dinnerware, Glassware, Flatware, Serveware, & Sturdyware, born in 1986 by the owners finding antique goods in Upstate NY and hauled them back in a van to the city to open this awesome shop. Millions of edgy, unique and incredibly fun dishes and glasses have come in and out of their doors. Retro patterns and prints, bright colors, classic styles and fun unique kitchen items are what you’ll find here. The best part is you can buy one-off items if you wish – a single piece of flatware, a fun kitchen towel, quirky straws, canning jars – you name it, they got it. And you won’t find this cool stuff anywhere else but here. As a food photographer and stylist, I’m in heaven in this store – and I guarantee you won’t walk out of here with a million fun and cool gadgets for yourself, without breaking the bank. Talk about FUN!
So if you’re in the mood for some amazing, authentic Mexican food in NYC, this is the place you need to be. Located in Nolita; you can’t miss the old movie theatre style sign on the corner of Lafayette and Kenmare with its bright neon lights. Think street-style Mexican – grilled fresh corn with spices and cojita cheese, lovely tacos in every flavor, homemade guacamole, tortas, quesadillas, ceviche, grilled chorizo, chile relleno, tortilla soup, fresh salads- all made with fresh tasty ingredients. The Taqueria in front has a few bar stools and offers takeout, or you can sit in the Brasserie or Cafe for a full meal. Definitely top on my list for the best tacos in town – and its fairly priced too! Oh, and you just might happen to run into a celebrity while you’re here – Claire Robinson, Chef on Food Network, was enjoying lunch and margaritas right outside on the patio while I was there! Awesome grub for an awesome price – don’t miss this one!
Now here’s a cool place I discovered recently – who would have ever thought that the MOMA Design store would have such cool stuff for the kitchen and a serious cook? An extension of the Modern Museum of Modern Art, the store is a mecca for high design. Kitchen tools, glassware, silverware, dishware, cookbooks, bowls and baskets made of modern metal design, funky kitchen gadgets, all brightly colored and sleekly designed with modern materials (metal, plastic, glass, silicone, etc.) by notable artists and designers. I wouldn’t go here to stock up your kitchen though, as the prices are a bit steep – but if you’re looking for a collectible kitchen or home item that you can actually use and proudly display, this is the place to go.
Last but not least, is a really fun place I discovered down in Nolita – Le Labo fragrance lab. Originating in France, this store makes high-end custom fragrances in the store based on your preferences and desired scent. Made from natural ingredients and essential oils like lavender, vanilla, lemon, bergamot, rose, patchouli, orange blossom – each fragrance has a unique scent. They do have about 10-15 pre made fragrances to choose from too but its too cool that you can make your own – and they even print your name on the bottle label so its truly a personalized scent! Check out their online store if you can’t make it to NYC. Too cool to ignore.
233 Elizabeth St New York, NY 10012 (212) 219-2230
I don’t know about you, but I am completely obsessed with Anthropologie. Everything in that store has a handcrafted, creative, bohemian feel that makes me want to throw on a pair of sandals and a sundress and move to California. The home store is a mecca full of beautiful dishes, plates and table settings and the kitchen and cooking area is a must-see for the foodie and cook in the house. Gorgeous hand-painted plates and ceramics, cookbooks, kitchen gadgets, pottery, linens, and oh my, the cute aprons! Totally love this place. Find this fun, cool stuff online or in retail stores.
The next time you’re in New York City, you must visit the Chelsea Market in the Meatpacking District – if only for the FOOD!! My favorite place in there is buon Italia, an Italian food store that sells fresh cheese, butter, meat, fish, olives, bread, and pasta. Inside is every Italian imported foodstuff you could ever dream of: truffles and capers, olive oils and vinegars, coffees, teas and chocolates, sauces, spreads and preserves, pastas, grains, nuts and spices…you name it, they got it! It’s a foodie haven and impossible to pass by (or leave once you enter!) Everything in the store is fresh and authentic Italian, and reasonably priced too. You won’t walk out of there without an Italian feast ready to be made at home – this I promise you.
buon Italia, Chelsea Market
75 9th Ave, New York NY 10011 | 212 633 9090
I discovered these lovely sauces when I attended the Just Food Conference in NYC and love the tasty flavor and heat. Harissa is a traditional Moroccan red pepper sauce made with red chiles, red bell peppers, garlic, extra virgin olive oil, vinegar and salt. Creator Mina, a native from Casablanca, learned how to create this luscious spicy sauce from a neighbor when she was 16, and experimented over the years to develop her own recipe. This sauce is delicious as a condiment with a kick – pair it with lamb, BBQ chicken, or grilled scallops, or use it as a base in a tagine (a North African meat and vegetable stew served in an earthenware pot) served with couscous or rice. The sauce comes in mild, medium or spicy (my favorite!) and can be ordered online at Abe’s market.
I found these delicious little treats on a recent excursion to The Cellar at Macy’s on 34th Street in NYC. Anna’s Thins are crispy, thin and come in four flavors: Ginger, Orange, Chocolate Mint and Almond. They have just the perfect amount of sweetness, are delicate and crunchy, and totally melt in your mouth. I dipped the Ginger thins in a vanilla latte which was delicious – another tasty idea would be to crumble them over butternut squash ravioli for a touch of some sweet crunch, or use them to make a cheesecake or pie crust. According to Anna’s and Swedish tradition, these crunchy thins can bring you good luck too. Simply place one of the cookies in the palm of your hand, then make a wish. Tap the cookie in the middle with your index finger – if it breaks into three pieces, your wish will come true. Sweet!
I love these fun, clever crackers by 34 Degrees! Super light and crispy, these flatbreads are also made with all natural ingredients. They have 6 different flavors: lemon zest, whole wheat, cracked pepper, rosemary, original and sesame. Great with cheese and are an awesome alternative to bread – pair brie with prosciutto, arugula and fig for a great snack. Top the crisps with smoked salmon, an herbed chicken salad or southwestern shrimp salad. If you want a mini-dessert, try layering mascarpone cheese and lemon curd topped with a mint sprig or spread them with peanut butter, honey, and almonds. I really love how light and airy they are…they really let the toppings shine and are also great on their own. Cute design too!
I found this delectable chocolate spread when I was at Buon Italia (see store info above) in Chelsea Market. It’s kind of like Nutella, but even better! It’s made with Acacia Honey, Piedmont hazelnuts and cocoa and has a sweet, creamy, chocolate-y, nutty flavor, with a hint of honey – this stuff is addicting! Delicious on toast, crackers, pancakes or simply by itself. Beware: don’t try this stuff at home alone.
On a recent trip to Chelsea Market, my friend and I were in search of a healthy lunch and a glass of wine. We discovered Friedman’s Lunch – a great little spot inside the market that serves up fresh, local and organic food. Friedman’s Lunch was named after Milton Friedman, the famous economist, who popularized the expression “There’s no such thing as a free lunch”. And while the lunch there isn’t free, it’s certainly delicious and reasonably priced.
Friedman’s has a fun, buzzing atmosphere with an open kitchen, friendly waiters, music, large mirrors and chalkboard menus making it a welcome spot for a cozy lunch while shopping at the market. The menu has a great assortment of comfort food including down-home favorites such as buttermilk fried chicken, beef brisket burgers, two-bean turkey chili and grilled cheese sandwiches with tomato soup.
Friedman’s Lunch is committed to using organic ingredients, mostly from local food purveyors around New York. Their brunch and dinner menus offer a wider variety of salads and breakfast dishes and delicious all the same. They’re open 7 days a week and also deliver with online ordering. Definitely worth a trip (if only for the gooey grilled cheese sandwich with tomato soup!)
Friedman’s Lunch Chelsea Market
75 Ninth Ave, New York, NY 10011 | 212.929.7100
I discovered this great line of handcrafted artisan coffees at the Coffee and Tea Festival last weekend in NYC. With all the coffee and tea brands overwhelming me at the show, this one particular brand stood out. Why? First off, they have about 100 different flavors that will knock your socks off: Vanilla Macadamia, Banana Caramel, Chocolate Irish Cream, Crème Brulee, Holiday Sugar Cookie, Kahlua Cappuccino, Jamaican Me Crazy…and the list goes on. They also offer a line of specialty and organic/fair trade coffees (Costa Rican, Brazilian, Kenya-AA, Sumatra, Columbian, etc.) The best part of all is that it’s a local New York brand originating in Long Island, and the owners are passionate about making fresh roasted coffee on a daily basis and handcrafting all of their unique flavors. You can purchase their coffees online and at several retail locations in LI, NJ and CT. Next stop is Manhattan!
I don’t know about you, but I love salt. Not overdone, of course, and not just regular table salt. I’m talking REAL salt. Big, flaky, sea salt. The GOOD stuff. Falksalt is a Swedish brand that has been making this good stuff for over 180 years, and is made with the advice of professional gourmet chefs. This is serious salt, folks. Big, chunky, crystal flakes; so beautiful you almost don’t want to take it out of the package. Falksalt has a line of flavors that will knock your socks off: Wild Garlic, Wild Mushroom, Smoked, Citron, Rosemary, Red Chili, Chipotle, Black and Natural. Perfect for sprinkling over fresh or roasted veggies, rimming a fancy cocktail or for crusting a beautiful piece of fish or steak. This is not your everyday table salt – save it for a delectableoccasion.
Joseph Joseph is a cool brand I discovered that makes fun, colorful, modern kitchen and cooking tools. With their bright colors and sleek, edgy designs, you can’t pass these up. I bought the 5-in-1 Unitool – which basically gives you well, 5 utensils in 1: slotted spoon, turner, cutting tool, solid spoon and spatula. Even better, it’s safe for non-stick cookware and heat resistant up to 480 degrees. Love it! I also got the Nest 6 Multicolor Prep Bowl Set that comes with six kitchen items in one: 4 measuring cups, and a small and medium mixing bowl, that fit nicely together and come in gorgeous bright colors to brighten up your kitchen. Check out their other cool tools online, or find them at Sur La Table or The Cellar at Macy’s. Fun!
There’s something exciting about getting a new, shiny toy that makes you feel like a kid again. There’s something even more exciting about making somethingsuper delicious with that new toy and sharing it with the world. In this case, it’s my new KitchenAid 13-cup Food Processor – a powerhouse culinary machine that demystifies and simplifies big, scary food processors into a joyful thing, and makes slicing, dicing and pureeing the easiest thing ever. Not to say that all my knife skills I learned in culinary school have gone to waste, but this certainly makes my life easier, especially when I have a lot of ingredients to prepare and want perfectly blended, sliced and diced food in an instant.That “something super delicious” I decided to make is some dee-lish Mediterranean-inspired recipes – a Mixed Olive Tapenade and a Parsley & Pistachio-Walnut-Cashew Pesto, which turned out pretty impressive, if I must say so myself.
KitchenAid 13-Cup
The machine comes with two different metal chopping blades (1 multi-purpose and 1 mini-blade with a bowl insert), a dough blade and a shredding disc and a slicing disc. I used the multi-purpose blade to chop the herbs and olives, and then slowly streamed in the liquids to the dry spices and herb ingredients to whip up some delicious goodness. This machine is so awesome that you can really just throw all the ingredients in the mixing bowl all at once, and the best part about it is that you can adjust the thinness and thickness of your slices (for slicing veggies) with one slide of a button on the front so you don’t have to keep changing the blades every time you need a different-sized slice. (Which also means less cleanup time for me – bonus!). It also has a 3-in-1 Ultra Wide mouth feed so you can fit sliced or whole ingredients through it depending on what you’re making.
I hope you’ll enjoy these delicious dip recipes I’ve created – serve them with some cut up fresh veggies, crackers, pita bread, crostini or whatever you feel like using to dip into them with. The pesto is also delicious as a pasta sauce or as a topping for grilled or baked fish and chicken, or as a garnish on minestrone or vegetable soups. You can substitute basil for the parsley and pine nuts for the mixed toasted nuts in the recipe below for a traditional Basil Pesto, or try using Artichokes and Walnuts, Peppers and Cashews…get creative! And if you haven’t tried making your own tapenade and pestos at home, you’ll love how easy they are to make with this fun, easy machine (and you’ll never buy store-bought stuff again!) Oh, and stay tuned for my next recipe for Baked Falafel with Roasted Garlic Lemon Hummus and Tahini Salad! The possibilities are endless with this cool toy – mynew best friend.
Mixed Olive Tapenade
Mixed Olive Tapenade
½ c Kalamata olives
2/3 c oil-cured black Italian olives, pitted
2 tsp capers, drained
3 scallions, trimmed and chopped
2 medium cloves garlic, peeled
¼ c extra-virgin olive oil
Juice of ½ lemon
1/3 c flat-leaf Italian parsley leaves
1 tsp fresh ground black pepper (more or less to taste)
Combine all of the ingredients in a food processor with a metal fitting blade and puree into a medium-fine paste. Mix the ingredients in the bowl with a spatula and sprinkle some fresh black pepper in and puree on low for another minute or so.
Scoop out the olive tapenade into a serving bowl and garnish with additional chopped parsley. Serve with crackers, breadsticks, veggies for dipping or spread the tapenade on toasted Italian bread (1/2 inch slices) for crostini.
Makes about 2 cups.
Parsley & Toasted Nut Pesto
Parsley & Toasted Nut Pesto
1 c pistachios, walnuts and cashews, toasted
2 c flat-leaf Italian parsley (leaves only, no stems)
3/4 c Parmesan cheese, shredded
2 garlic cloves
½ tsp fine sea salt
1 c extra-virgin olive oil
2 tbsp fresh lemon juice, plus 2 tsp grated lemon zest
Heat a medium saute pan over medium-low heat. Toast the nuts in the pan until golden brown, about 3-5 minutes. (You can also toast them in a 350 degree oven on a baking sheet for about 5-10 mins).
Place parsley, toasted nuts, cheese, garlic and salt in the food processor bowl with a metal blade fitting, and pulse into a medium-fine texture.
In a small mixing bowl, add olive oil, lemon juice and zest and combine.
Slowly steam in the oil and lemon mixture to the parsley and nut mixture through the top opening of the food processor, pulsing every few seconds to combine ingredients.
Serve over pasta, as a dip with crackers or breadsticks, or as a garnish to vegetable or cream-based soups.
Cooking is one of my favorite things to do in the Winter – there’s something comforting about the delightful smells that warm up my apartment on a cold, dreary day.
Pasta Fagioli is an Italian soup made with herbs, beans, pasta, tomatoes, garlic and broth, topped off with some fresh basil, a drizzle of olive oil and grated Parmigiano-Reggiano cheese. And it’s easy to make too – just throw all the ingredients in a large soup pot and cook it slow and low for an hour or so. The end result is a big pot ‘o goodness to warm up your toes.
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta (or any short-tube pasta)
Basil leaves, torn for garnish
Freshly grated Parmigiano Reggiano, for garnish
Extra olive oil, for drizzling
Instructions
Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes.
Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more.
Add tomatoes and chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.
Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water.
Add pasta and cooking water to the soup pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.
Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.
Notes
Recipe adapted from Anne Burrell, Cook Like a Rock Star
The other day I suddenly had a strong craving for dessert. Most likely this was result of my having eyed some gorgeous black cherries on the sidewalk at Todaro Brothers, my favorite local market down the street. I suddenly remembered a simple, delicious French dessert called Clafoutis that I learned how to make in cooking school, and decided this would be the perfect dish to satisfy my sweet tooth and take advantage of the delectable fresh cherries that were calling my name.
Gorgeous Cherries
Clafoutis is a dessert originating in 19th century from the Limousin region of France. The name stems the verb clafir, which literally means “to fill” – (the fresh black cherries with a custard like batter). The dish calls for slivered almonds and butter along with a hint of almond and vanilla flavors, covered in a custard-like batter and baked. It is finished with a sprinkling of powdered sugar and served lukewarm. Clafoutis is also made with apples, plums, pears, blackberries or raspberries, and is even better with a dollop of fresh whipped cream or ice cream – the perfect remedy for a hot summer day.
Cherries ready for pitting
The traditional way of making Clafoutis is to leave the pits in the cherries which give a more intense cherry flavor to the dish, but you can also choose to pit them before baking, giving it a milder cherry flavor and making it easier to dig in and enjoy this delicious creation. Either way it’s sweet and simple to make, so follow your heart’s desire. One bite, and you’ll be in love. Savourer!
Cherries and Almonds in Buttered DishPouring the Custard Batter over Cherries
Ingredients
1 c fresh black cherries, pitted (or unpitted if you prefer)
1 tbsp slivered almonds
1 egg plus 1 egg yolk
1/2 cup sugar
1/2 tbsp brown sugar
1/4 c all purpose flour
pinch of salt
1/2 c whole milk
1/2 tsp almond extract
3/4 tsp vanilla extract
Powdered sugar (for dusting once baked)
Preparation
Preheat oven to 350 degrees. Butter a medium size oven proof casserole or skillet and toss in almonds and cherries.
Whisk together eggs, sugar and brown sugar, salt and flour; mix together. Slowly whisk in the milk, almond and vanilla flavoring until you have a smooth custard-like batter and pour over the cherries into the baking dish.
Bake for 45 mins to an hour until the Clafoutis is lightly browned (you can test the doneness with a toothpick in the center – it is done if it comes out clean). Let cool to room temperature, then dust with powdered sugar and slice into wedges (or rectangular slices if made in a square or rectangular baking dish). Serve with freshly whipped cream or vanilla ice cream.
Serves 4. If baking for a larger crowd, double the recipe and bake in a large 9×9 or 10×7 baking dish – this will serve 6-8 people.
