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October 5, 2011

Top 10 (Things I Love) :: Oct '11

1. Smorgas Chef, West Village

Nestled on a corner in the West Village, Smorgas Chef is a cozy, authentic Swedish restaurant that I discovered last month when a friend was in town. I have heard good reviews but haven’t had the chance to try it yet, and am I glad I did! Their food style is labeled “New Nordic Cuisine”, and everything on the menu is locally sourced and organic. The interior is small but has a large bar, and has a warm, ambient lighting that is cozy and romantic. They also have outside seating on their front patio as well as wrapped around the side of the building which is really nice on a crisp Fall night. We started our evening with Lingonberry Margaritas (quite potent I must add!) while we waited for our seats. We nibbled on some delicious Gravlaks Croquettes, which has generous pieces of luscious smoked salmon atop crispy potato cakes with chives and horseradish creme fraiche.

For our main dish we had to try their infamous Swedish Meatballs – WoW. Party in your mouth! The dish is almost enough for 2 people – you get about 10-12 decent sized meatballs slathered in a creamy light brown gravy, with whipped garlic mashed potatoes and sauteed julienne vegetables. The key to this dish is not only try them with the tangy and tart Lingonberry Preserves, but also ask for a side of Cloudberry Preserves (another delicious golden berry used in Swedish cooking that tastes like raspberry, strawberry and mango). For dessert, we ordered strong espressos and a pot of one of their many signature Swedish herbal teas. If we had more room, we might have tried the Scandanavian Soft Vanilla Waffles with Cloudberry preserves and Chantilly cream or the Honey Milk Chocolate Mousse but we were just so damn full from the Meatballs that we almost took a nap right there on the table. Love this place, will definitely be back for more Swedish yummy yums! They also have locations in the Financial District and in the Scandanavian House on Park Avenue.

Smorgas Chef, West Village
283 W. 12th St | New York NY 10014 | 212.243.7073

Check out Smorgas Chef online

2. Pane Panelle @ Stuzziceria, Tribeca

Pane Panelle is the new sandwich shop attached to Stuzziceria in TriBeCa that was just voted #2 Best Sandwich in NYC by New York Magazine in August ’11. I had to try this place out for myself after all the good reviews and my office being across the street from both places! I tried the Meatball and Mozzarella Panini which was perfect in its crispy grilled exterior with savory meatballs and sauce with tons of gooey cheese on the interior. They also sell meatballs and sauce by the pint if you want to just take them home and throw them over some fresh cooked pasta.

The sandwich shop and restaurant is run by Chef Paul di Bari, with a variety of other Sicilian-style sandwiches including a muffuletta with salami, provolone and an olive salad and their namesake sandwich with chickpea fritters, caciocavallo and ricotta cheese on Grandaisy bread. The price is a little steep at around $8-9 per sandwich, but they are so good you just can’t pass them up!

Pane Panelle TriBeCa
305½ Church St. between Lispenard St. and Walker St. | 212.219.2357

Check out Pane Panelle online

3. Mexicue Food Truck

I remember not too long ago complaining about how there are very few affordable lunch options in the TriBeCa area, most restaurants being a bit more on the shi-shi side and a bit more than I’d like to spend on a daily basis when I’m just looking for some quick, good grub for lunch. Alas, the Mexicue Food Truck appeared on Church Street and I got really excited! The brand name says it all – their delicious sliders and tacos are a perfect mixture of BBQ and Mexican flavors all rolled into some really tasty morsels. I sampled the Smoked Short Rib Slider – full of super tender smoked short ribs slathered in a Memphis Mole sauce, topped with pickled onions, romaine lettuce and cojita cheese. The Burnt Ends Slider is almost like a super fancy Sloppy Joe, but mini-sized and fantabulous flavors – the chili is made of pulled brisket mixed with ground beef, then topped with a cilantro lime crema and house pickled jalapenos. These guys definitely know what they’re doing when it comes to flavorful fast food. I haven’t stopped dreaming of the next time I can get my hands on some these notable noshes! Besides their mobile food trucks, you can also find these guys in Midtown West on 7th Avenue and on Forsyth St on the Lower East Side.

Check out Mexicue’s menu and locations online

4. Wafles & Dinges Food Truck

Now here’s something worthy of talking about. I’m not one to have much of a sweet tooth, but last month I was swayed by a friend (as well as the friendly food truck guy) at Wafles & Dinges to sample some of these luscious golden crisp Belgian Waffles slathered in Spekuloos spread, bananas and powdered sugar. I have always loved Belgian Waffles – but Spekuloos spread? What the hell is that? I had to try it. All I can say is its a cross between a butterscotch and hazelnut flavor and has the consistency of a creamy syrup (almost like a melty Nutella) and is completely divine. Nothing like I’ve ever tasted. That’s it. I’m officially hooked.

They have a ton of toppings (dinges) which you can get UNLIMITED for $2 extra. They refer to this as WMD, or Wafel of Massive Deliciousness. Dulce de Leche, Belgian Chocolate Fudge, Maple Syrup, Whipped Cream, Ice Cream, the list goes on. You can even get some savory Wafels like BBQ Pulled Pork (next on my list) or de Bacon Syrup Wafel which sounds pretty darn cool too. Chow it all down with a hot Belgian Cocoa or Coffee with a shot of hazelnut – you’ve got the perfect sweet snack in the middle of Central Park (or wherever you might discover them on the streets of NYC!) Awesome. Just sayin’.

Check out Wafels & Dinges online

5. KitchenAid 3-Speed Hand Blender

So I found a new toy to play with. A serious cooking toy, that is. I had the opportunity to attend a product demo with KitchenAid at SeeFood media kitchens on the Lower East Side – one of New York’s premiere food photography and video studios. Not only did we get to preview first hand some of KitchenAid’s new products, but we were served delicious nibbles from local food purveyors such as Katz Deli, Doughnut Plant, Russ & Daughters, Yonah Shimmel Knish Bakery, Boubouki and Bisous Ciao. We sampled Pastrami Sandwiches, homemade doughnuts, smoked salmon, knishes, spanakopita and yummy macarons…too much good food to even talk about!

KitchenAid has a great new line of stand mixers, food processors and a 3-speed hand blender that does all the chopping, crushing, whisking and pureeing you’ll ever need in one handy little tool! This probably has become my favorite all-purpose tool with its handsome design, lightweight body and smart precise mechanics that is totally portable and actually fits perfect in my small NYC kitchen! It’s perfect for chopping herbs and veggies, mixing soups and pureeing food right in the pan. It’s super quiet and has a soft grip handle making it comfortable and easy to use. Love it!

Thanks to everyone at KitchenAid and SeeFood Media for a great event and even greater gift to make my cooking faster, easier and more delicious!

Check out KitchenAid products online

Check out SeeFood Media online

6. Antique Garage, Soho

Now if there’s a cool place in Soho, this is it. This eclectic, funky and elegant little place is a gem located in lower Soho on Mercer Street. They specialize in Mediterranean cuisine and have antique furnishings, live music and gorgeous chandeliers to match. Their menu is an infusion of French, Moroccan, Turkish and Ottoman cuisine and they have great small plates (Mezes) such as Hummus and Tzatziki, marinated octopus, fried calamari and eggplant salad if you just want to snack with a glass of wine. I stopped in solely for drinks and had an interesting mint, rum and cucumber concoction that knocked my socks off! Their Grilled Turkish Meatballs are a specialty, and they have other Mediterranean yummies such as Shrimp Casserole and Grilled Veggie Skewers and Pan Seared Tuna. The atmosphere is warm and dimly lit, the music is authentic Turkish (and live!), and the whole gorgeous setting is inside an old garage – they keep the front garage door open so you get a nice breeze and a nice view. Very lovely. Very romantic. A nice place for a dinner date and some great food. I’ll definitely be back for some of those Grilled Turkish Meatballs and fresh made Tzatziki!

Check out Antique Garage online

7. da Mikele, Tribeca

I stopped in here the other day for a quick lunch at the bar and for the life of me couldn’t decide what to order. Not that that’s a bad thing – just too many damn good choices on the menu! da Mikele is owned by Michele Iuliano, owner of Luzzo’s in the East Village, and Ovest Pizzoteca in Chelsea. Their menu is Neopolitan-inspired and the best thing to try is one of their oven fired pizzas. Old Fashioned Square pizza, Cone Shaped Pizza, Oven baked Neapolitan pizza, homemade Focaccia bread pizza..you name it, they got it. And they got it good. I had one of their “pizzettes” which is a thin crust oblong shaped pizza that was topped with Spicy Sausage, Broccoli Rabe and Mozzarella – just enough for lunch and it came with a mixed greens salad. The crust is perfectly cooked, crunchy on the outside and chewy with lots of gooey melted cheese – delicious! They have a nice selection of Antipasti – the Polpette (meatballs in tomato sauce) are really good with a side of crusty bread and their Italian soups are delicious too. I haven’t tried the Pasta dishes yet, but they look amazing (yes, I was eyeing the Pesto Shrimp Risotto on the plate next to me) and are on the list for my next visit (which will be very soon!). Check it out.

275 Church Street, New York NY 10013 | 212.925.8800

Check out da Mikele online

8. Kelley + Ping, Soho

I stumbled across this cool Asian noodle shop one night when I was strolling through Soho after work and felt like having an appetizer and a drink, and that I did. I sat down at their cozy bar in the front and ordered a Ginger infused Vodka drink that was cool and fresh and spicy, topped with some fresh mint. While I was looking at the menu, the bartender put out these amazingly addictive asian spiced nuts in front of me – in a cute bamboo basket with a cover! I think there were cashews, wasabi peas and some crunchy coated spicy peanuts in there – not sure but I think I ate at least two baskets of these before I actually ordered something off the menu. So I ordered some of the Thai Chicken Satay with Peanut Sauce which came with another clear sweet and spicy dressing with peppers in it. Pretty darn good! I’ve only actually eaten here one other time and had the traditional Pad Thai but they have tons of other interesting noodle dishes and Asian dishes including Vietnamese style on the menu that I’d try next time around. Nice atmosphere, good service, and oh, did I mention the asian spiced nuts? It’s worth a visit just for those lovely things and a house infused vodka.

127 Greene St. Soho NY 10012 | 212.228.1212

Check out Kelley + Ping online

9. The Lot, High Line Park NYC

Situated at the base of the entrance of High Line Park at W. 30th St and 10th Ave, The Lot is really just that – a (parking) lot with free events, an outdoor bar, picnic tables and umbrellas all inside a circle of cool food trucks. But these aren’t just any food trucks, we’re talking awesome coffee and ice cream bar Van Leeuwen, Korilla BBQ, The Taco Truck, and an outdoor bar by Colicchio & Sons with craft beers on tap. After some good grub and a beverage, you can hike up the stairs to the gorgeous High Line park situated on an old railroad line that spans from W. 30th Street all the way down to Greenwich Street in the Meatpacking District. If you haven’t checked out this beauty, you must, must do so. Being up so high is a breath of fresh air from being in this crowded city and the views are absolutely amazing to boot. Gardens, sculptures, art, and really cool buildings along the way. When you’re done, stop at The Porch on W. 15th Street for a great sammie and fresh fruit from The Green Table located in Chelsea Market. Oh, and make sure to get an artisan fruit ice pop or shaved ice from People’s Pops on the way out for dessert!

Check out the Lot and the High Line online

10. Papatzul, Soho

OK. Last but not least. Papatzul. Set in lower Soho on Grand Street, this is one of my new favorite spots. Good Mexican food is sometimes hard to find in New York (at least compared to L.A. or Texas) or you have to go to an overpriced chain for some decent guacamole and enchiladas AND pay an arm and a leg for it. Papatzul is first of all charming with its creative and colorful signage outside. The interior is just as colorful and buzzing with energy when you walk in.

The chips are deliciously homemade and the salsa is super fresh (and no they aren’t free with your meal, but worth the $5 for some of the best authentic salsa you’ll have in NYC). Since I went for lunch, I ordered the Braised Chipotle and Oregano Beef soft Taquitos, topped with Queso Fresco, Chipotle Salsa and Crema – d.e.l.i.c.i.o.u.s. – and a perfect size for lunch (didn’t even need the chips but they were worth it!)

Papatzul is actually a term used for special food that the Aztecs made for their Spanish conquerors (who they thought were the Gods). Special food you’ll find here indeed, with a menu created by Chef Thierry Amezcua, a native of Coyoacan, a small borough of Mexico City. The atmosphere is fun and lively and the food is fresh, authentic and very special.

55 Grand Street, New York, NY 10013 | 212.274.8225

Check out Papatzul online

September 19, 2011

Behind the Scenes at Tasting Table’s Test Kitchen & Dining Room

About a week or so ago I had the fantastic opportunity to attend the Tasting Table’s Test Kitchen and Dining Room Grand Opening in Soho. It was a spectacular event sponsored by Jenn-Air and a grand loft space furnished to the hilt with a working test kitchen, dining room, lounge area and a wet bar.

Built by designers Eric Cheong & Loren Daye, Tribeca Builders, Lefroy Brooks and City Foundry, these talented designers and contractors helped bring Tasting Table’s amazing new cooking and entertaining space to life!

The space was furnished with top of the line appliances, cookware, kitchen tools and tabletop accessories, outfitted by only the top kitchen and cooking brands such as Jenn-Air, Le Creuset, Revol, Oneida Ltd., Wusthof, OXO, Polyscience, KitchenAid, Magimix by Robot-Coupe, iSi, Whole Foods and Vitamix – making it a dream kitchen and entertaining space for Tasting Table and all of us that attended.

Geoff Bartakovich, CEO of Tasting Table — Geoff Bartakovics, CEO of Tasting Table and Steve Brown, Jenn-Air GM

I had the opportunity to meet Geoff Bartakovics, CEO of Tasting Table, as well as Steve Brown, the GM for Jenn-Air along with staff and agency partners for both. We were served tantalizing St. Germain cocktails, wine and a full spread of delicious hors d’oeuvres as we mingled and enjoyed the party in this outrageously gorgeous space.

I especially enjoyed hanging out with my foodie friends Rachel Barbarotta (The Fabulous Foodie) and Megan Murphy (This Girl Can Eat)!

It was a fabulous evening in Soho (on Fashion’s Night Out to top it off!) and thanks to everyone at Tasting Table and Jenn-Air for sponsoring a gorgeous event and even more gorgeous space for all that attended to enjoy and aspire towards! (If only my tiny NYC kitchen were even half the size!)

Check out more photos from the event here

Check out Tasting Table’s video and more details from the event here

August 7, 2011January 14, 2022

White Peach, Prosciutto & Mozzarella Salad

Peaches. There’s something so satisfying about biting into the sweet, juicy flesh that quenches the thirst for a cool and refreshing treat in the summertime.

Even the perfectly round shape, bright peachy red and fuzzy exterior gives it a heavenly appeal.

This summer salad recipe pairs white peaches with prosciutto and fresh mozzarella tossed in a tangy sweet vinaigrette. It’s refreshing, light, and the salty prosciutto paired with the cool, mild mozzarella and sweet peaches is a combination to die for. You can also substitute the mozzarella with Ricotta Salata (fresh ricotta) or Feta cheese, and add some sliced or slivered almonds for crunch if you like. Serve this salad with some crusty bread and a glass of white wine – perfect for a lunch or dinner side salad with an Italian dish.

White Peach, Prosciutto & Mozzarella Salad

Yield: 4 servings

Ingredients

1 tbsp lemon juice
2 tsp honey
1 tbsp white balsamic vinegar
¼ tsp freshly ground black pepper
½ tsp salt
2 tbsp extra virgin olive oil
1 head leafy green lettuce
2 large white peaches, sliced into wedges
½ red onion, sliced paper thin
3-4 slices prosciutto, sliced thin and torn into pieces
3 oz fresh mozzarella cheese, shredded into pieces

Instructions

Combine lemon juice, honey, vinegar, salt and pepper, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly, until vinaigrette is mixed thoroughly and doesn’t separate.
Combine lettuce and peach wedges in a large bowl, drizzle with dressing and toss to coat.
Arrange salad on serving dish or in individual bowls and top with prosciutto, red onion and mozzarella cheese. Top with freshly cracked black pepper.
Serve with crusty bread and a glass of white wine (Reisling or Chardonnay pairs well).

https://www.theartfulgourmet.com/2011/08/peach-prosciutto-and-mozzarella-salad/

Almost too pretty to eat.

Other Recipes you may enjoy:

Grilled Chicken and Peach Salad

Oprah’s Summer Peach Salad

Paula Deen’s Grilled Peach Salad

Roasted Beet, Peach and Goat Cheese Salad

August 1, 2011September 14, 2017

Sweet and Simple: Black Cherry Clafoutis

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.

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.

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!

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.

Other Clafoutis recipes you may enjoy:

Dave Lieberman’s Blueberry Clafouti

Michael Chiarello’s Apple Clafouti

Julia Child’s Plum Clafouti (via Gratinee)

Ina Garten’s Pear Clafouti

Jamie Oliver’s Chocolate Clafoutis with Caramelized Oranges

July 22, 2011December 30, 2014

Crunchy and Luscious: Chicken Mushroom Croquettes

Croquettes are delicious small fried food rolls – crunchy on the outside and soft and creamy on the inside. They are usually filled with mashed potatoes or minced meat such as beef or veal, poultry, fish, vegetables or shellfish (crab, lobster, shrimp and salmon are common). The ingredients are mixed together with fresh herbs and spices and oftentimes a creamy white sauce, then shaped into cylindrical patties, coated with breadcrumbs and deep-fried (or you can bake these in the oven if you prefer).

Originating in France, the word croquette means “to crunch”. Perfect for a cocktail party appetizer or just a luscious small dish, served with a salad and a glass of crisp white wine. Serve with a remoulade dipping sauce and a splash of lemon.

Croquettes

1 1/3 c chicken, finely shredded (white meat)
2/3 cup mushrooms, finely chopped (cremini and/or white button)
1/2 tsp salt
1/4 tsp celery salt
dash of cayenne
dash of nutmeg
1 egg, beaten
1/2 c canola oil, for frying

Herb Cream Sauce

1/4 c butter
1/2 c flour
1 c. chicken stock
1/3 c cream
1/2 tbsp parsley, finely chopped
1/2 tbsp thyme, finely chopped

Remoulade Sauce

2 c mayonnaise
2 tbsp chopped capers
1 ½ tbsp chopped chives
1 ½ tbsp. chopped tarragon
2 tbsp chopped parsley
1 tsp chopped chipotle pepper
1 tsp Dijon mustard
Worcestershire sauce, to taste
Tabasco, to taste
Lemon juice, to taste

To prepare remoulade: In a medium bowl, whisk together mayonnaise, capers, chives, tarragon, parsley, chipotle pepper, and Dijon mustard. Add Worcestershire sauce, Tabasco sauce and lemon juice to taste. Cover and chill until ready to use.

To make the croquettes, first shred and chop the warm, cooked chicken (a rotisserie chicken is a fast and easy way to do this or you can use shredded parboiled chicken). Finely chop the mushrooms and mix in salt, celery salt, cayenne and nutmeg, mixing all ingredients together.

Make the herb cream sauce by melting the butter in a saucepan over medium heat and slowly adding flour, chicken stock, herbs and cream together, whisking thoroughly and often until the sauce is smooth and creamy.

Add the sauce to the chicken and mushroom mixture, then add one beaten egg until it has a moist but firm texture; set aside to cool. Shape into cylindrical patties and coat with breadcrumbs. Place croquettes in a frying pan in heated oil over medium high and fry until the croquettes have a crispy, golden brown crust, about 5-6 minutes, and drain on paper towels.

Serve with a side salad of mixed greens with lemon juice and olive oil dressing, a crisp white wine and remoulade sauce for dipping.

Makes 4 servings.

Other Croquette recipes you may enjoy:

Paula Deen’s Potato Croquettes

Alton Brown’s Tuna Croquettes

Anthony Bourdain’s Dutch Croquettes

Japanese Beef and Potato Croquettes (Korokke)

Saveur’s Salmon Croquettes

Indochine Kitchen’s Croquettes

July 6, 2011September 26, 2020

Fresh from the Farm Market: Herbed Potato Salad + Strawberry Watermelon Salad

Summertime always remind me of home – when the sun is shining, a warm breeze is in the air, locusts are humming and all the flowers, fresh herbs, fruits and vegetables are in full bloom. There’s a small local farmer’s market up in Webster, NY not far from where I grew up that I used to visit with my Mom as a kid. We would buy fresh apple cider and donuts, pumpkins for Halloween and fresh corn and melons for our summer picnics. This year I went home to visit for Fourth of July weekend, and my Mom and I visited once again to buy some fresh fruit and veggies for our holiday BBQ feast.

Herman's Farm Market & Cider Mill — Herman’s Farm Market & Cider Mill

I was craving some juicy watermelon and strawberries and went on a mission. There’s nothing like that first bite of sweet, cool, bright pink flesh of melon and ruby red berries in the summertime.

This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus infused balsamic vinegar for a tangy contrast with the sweet fruit – a good friend of mine made this salad and used Tavern on the Green Citrus which has a blend of orange, tangerine and lime essence and is just as delicious!

I found a recipe for a French Potato Salad made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past.

It calls for salt (or new) potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy.

Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it nice fresh flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – délicieux!

Fresh market grown. Simple, fast and delicious. And most of all homemade with love, and my Mom – just like the good old days.

Print
Fresh from the Farm Market: Herbed Potato Salad + Strawberry Watermelon Salad

Yield: 4-6 servings

Ingredients
Herbed Potato Salad:
2 lbs red or yellow salt potatoes, halved
Sea salt and fresh ground pepper
1/4 c olive oil (light yellow, not extra virgin)
3 tbsp Dijon mustard
2 tbsp Champagne vinegar
1 small shallot, minced
3 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1/2 tbsp dried or fresh dill
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced
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Strawberry-Watermelon Salad:
1/2 c sugar
1 c water
1/4 watermelon, cut into cubes
3 c strawberries, halved
1/2 pint fresh blueberries
1/2 lemon, squeezed for juice
garnish: fresh mint leaves (torn into small pieces) or microgreens
Instructions
Herbed Potato Salad:
Place potatoes in a large pot of cold salted water covering potatoes by about an inch. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
While potatoes are cooking, whisk together oil, mustard, vinegar, shallot, parsley, thyme and dill in a large bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine. Garnish with additional green onions and parsley and serve at room temperature.
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Strawberry Watermelon Salad:
To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.
Notes
Herbed Potato Salad recipe adapted from Martha Stewart Living.
3.1
https://www.theartfulgourmet.com/2011/07/fresh-from-the-farm-market-herbed-potato-salad-strawberry-watermelon-salad/

May 31, 2011October 13, 2016

Grillin’ Up Summer BBQ: Tasty Chicken Burgers and Shrimp Kabobs

Summer is finally on it’s way and along with the warm weather and sunshine comes grilling season! For Memorial Day, me and my guy went to Brighton Beach and soaked up the sun, sand and waves on a gorgeous, relaxing day. We hit the fresh fish, fruit and vegetable markets to pick up some gorgeous iced shrimp and some fresh ground chicken, pineapples, onion, cilantro and broccoli slaw and headed home to Manhattan to stoke up the fires and make some awesome BBQ rooftop-style.

Aiming to keep it light, we decided to whip up my infamous Chicken Burgers with my secret recipe made with Dale’s Steak Seasoning (a delicious find I discovered when living in Atlanta and great on anything grilled!) made with soy sauce, garlic, paprika and ginger mixed with some other spices mixed into the ground chicken (garlic, cilantro, salt, pepper and smoked paprika). We also made our signature Teriyaki Shrimp and Pineapple Kabobs marinated in Tavern on the Green‘s tasty Golden Ginger Teriyaki Sauce with ingredients of soy sauce, lemon, red wine vinegar, ginger, honey, and spices with pineapple juice and let them marinade for up to an hour. For grilling, we smoked them up over some Mesquite flavored coals to give the Chicken and Shrimp a delicious charred, smoky flavor. To top it off, we enjoyed a bottle of Sauvignon Blanc and some Broccoli Slaw and enjoyed our rooftop dinner watching the stars on a lovely, breezy summer night overlooking the East side of Manhattan. Happy Summer on it’s way!

Tasty Chicken Burgers

1 lb ground chicken (breast meat)
1 lb ground chicken (thigh meat)
1/2 tbsp garlic powder or 1 tbsp fresh chopped garlic
1 tbsp smoked paprika
1 tbsp Dale’s Seasoning (can substitute soy sauce)
1 tbsp Paula Deen House Seasoning (can substitute garlic salt and pepper mix)
1/2 tsp red pepper flakes
1/2 cup Japanese Panko bread crumbs
1/2 large red bell pepper, diced
2-3 tbsp fresh cilantro, chopped
fresh ground and pepper to taste
4 cheese slices, Muenster or Monterey Jack

Mix all ingredients except the cheese together with the ground chicken and mix thoroughly with your fingers in a claw motion until mixed well. Place burgers in a baking dish and cover, let marinade in refrigerator for up to 1 hour. Preheat grill with Mesquite Charcoal. Form meat mixture into 10-12 patties and grill over med-high heat for 5-6 mins each side until no longer pink. Melt cheese slices over burgers last 5 mins of grilling, covering grill to melt cheese. Serve with broccoli slaw and garlic dill pickles.

Serves 4.

Teriyaki Shrimp Kabobs

1.5 lb fresh Shrimp, peeled and deveined
1 can pineapple chunks, or 1.5 cups fresh pineapple chunks
1/2 large red onion, cut into large chunks
Tavern on the Green Golden Ginger Teriyaki Sauce
1/2 cup Pineapple juice

In a large resealable plastic bag or plastic bowl, combine shrimp with Teriyaki Sesame Marinade and Pineapple juice; cover or seal and let marinate in the refrigerator for up to 2 hours.

Drain and discard marinade. On 8 metal or soaked bamboo skewers, alternately thread shrimp, pineapple and onion. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink.

Serves 4.

Asian Broccoli Slaw

Recipe by Paula Deen, Food Network

2 bags (3-ounce) Ramen Noodle Soup in Oriental
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:

3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Directions

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Serves 4-6.

May 21, 2011December 30, 2014

Albondigas en Salsa de Chipolte (Cheese stuffed Spanish Meatballs)

These Spanish-style meatballs are a delicious little treat: sweet, smoky and spicy and lavished in a luscious tomato sauce, they are sure to be a hit at your next Tapas or Cocktail party. You can serve them with some stuffed olives and rustic bread for dipping or over pasta or polenta for a full on hearty meal. Ole!

2 large eggs, lightly beaten
1 tsp. coarse ground salt
1/2 tsp. coarse ground pepper
1/3 c. fine dry breadcrumbs
1 1/2 lb. lean ground beef
1/2 pound ground pork
1 1/2 tsp ground cumin
1 1/2 tsp hot smoked paprika
1/4 c. coarsely chopped fresh cilantro or parsley
9 (3/4-in.) cubes queso fresco
2 Tbsp. lard or canola (or other vegetable) oil
1 c. finely chopped white onion
2 cloves garlic, minced
1 (1 lb.) can whole peeled tomatoes,
undrained, coarsely chopped
1/2 c. beef stock or broth
2 to 4 canned chipotle chiles in adobo sauce, finely chopped
Sliced Chiles and Parmesan cheese, grated for garnish
9 whole pimento-stuffed green olives, for serving
Rustic Bread, for serving

Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 mins. Add beef, pork and cilantro, salt and pepper, cumin and smoked paprika; mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty; top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form balls.

Heat lard or oil in deep 10-in. skillet over medium high heat until hot. Fry 1/2 of meatballs at a time, turning occasionally, until brown on every side, about 5 mins.; remove to plate. Remove and discard all but 3 Tbsp. drippings from skillet. Add onion and garlic; saute over med. heat until soft, about 4 mins.

Stir in tomatoes, stock and chiles; heat to boiling. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 mins. Remove meatballs to serving dish with slotted spoon; keep warm.

Transfer tomato mixture to blender container; process until smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs.

Garnish with chiles and cilantro or parsley and parmesan cheese. Serve with stuffed olives and rustic bread for dipping or over pasta or polenta for a heartier entree.

Serves 8.

May 19, 2011January 5, 2015

Meet the Chef: An interview with Chef Andrew Whitney, dell’anima

Watch the video of a behind the scenes interview with myself and Andrew Whitney, Chef de Cuisine at dell’anima, a charming and popular Italian trattoria located in Greenwich Village, NYC, as he talks about his culinary background and shows how to prep his signature dish, “Chicken Diablo”.

dell’anima, meaning “of the soul” in Italian, is an upscale, intimate Italian restaurant opened by Gabe Thompson of Del Posto, and Joe Campanale of Babbo in 2007. The open kitchen is a cool feature of the space, set right behind the bar and dining room with full view of their Chefs cooking in action. The artwork and photography on the walls is created by Partner and Photographer Jamie Tiampo.

The menu is elegant and hearty, featuring a variety of unique Italian pasta dishes and grilled vegetables, a bruschetta bar, antipasti and salads, seafood, chicken and steak dishes and a offers a robust Italian wine selection. Having gained status as 3 Star Certified Green Restaurant ®, dell’anima uses mainly local and sustainable ingredients and buys from local food producers.

Rustic dishes with a Tuscan influence are the focus of their cuisine. Most entrees, pastas and salads are infused or served with fresh grilled vegetables, herbs and spices in unique combinations to stir up the palate. Pappardelle with Wild Boar Ragu, Sweetbreads with sunchoke puree, rhubarb and scallion, and Charred Octopus with rice beans, chorizo and chicories are just a few of their unique dishes that set them apart from the traditional Italian places in New York. Always delicious and standard fine cuisine prices for New York standards at $16-30 for pasta and entrees, $10-18 for antipasti and bruschette for $5-15.

View the Menu

dell’anima restaurant
38 8th Avenue
New York, NY 10014
212.366.6633
www.dellanima.com

May 8, 2011March 8, 2013

On the Menu: Cooking with Fresh Seasonal Ingredients

Spring has arrived! It’s my favorite time of year when everything comes alive…flowers are blooming, streets are buzzing, the sun is shining, and the freshest fruits and vegetables are available at the local markets. Asparagus, Strawberries, Avocados – three lovely, seasonal ingredients perfect for a light and refreshing Spring menu. The salad has marinated strawberries in a Strawberry Balsamic Viniagrette, which gives them a sweet, tangy flavor – a perfect complement to the crunchy toasted almonds, bacon and avocado in this delicious spring salad. The Scallops are pan-seared in a roasted garlic chardonnay marinade with a splash of lemon, served with a side of sautéed fresh asparagus. Enjoy!

Pan Seared Scallops with Garlic and Lemon and Sauteed Asparagus

Ingredients

16 Large Sea Scallops
¼ c. Roasted Garlic Chardonnay Marinade (Tavern on the Green)
2 tbsp EVOO
1 lemon, sliced into wedges
Lemon Pepper (Trader Joe’s)
1-2 Green Onions, sliced
Handful of fresh parsley, chopped
Kosher Salt to taste

Preparation

In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.

Chop the green onions and parsley and reserve for topping the scallops.

Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon pepper for about 5-6 minutes until cooked through.

After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt and lemon pepper.

Sear the scallops for approx. 2-3 minutes per side until browned and cooked through. Sprinkle scallops with some fresh lemon juice and remove from pan.

Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.

Serves 4.

Strawberry, Bacon and Avocado Salad with Toasted Marcona Almonds

Ingredients

1 lb of mixed lettuce
1 pint of fresh strawberries, sliced
4 slices of bacon, cooked and crumbled
1 ripe avocado, sliced
½ cup of Rosemary Marcona almonds, toasted (Trader Joe’s)
3 green onions, sliced thin
3 tbsp of EVOO
3 tbsp of Strawberry Balsamic Vinegar (Tavern on the Green)
1 tbsp Dijon mustard
Kosher salt and fresh ground pepper

Preparation

Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.

Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.

Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.

Rosemary Marcona Almonds and Green Onions

Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.

Slice the avocados and green onions.

In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the marinated strawberries and sliced avocados.

Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.

Serves 4.