A great article about food myths, brought to us by Serious Eats: Top 6 Food Myths
I am guilty of number 4 as witnessed in Steaks for Stoves. So I apologize--searing the meat does not seal in the meat's juices...however, it still creates a better steak.
Enjoy!
Friday, October 8, 2010
Tuesday, October 5, 2010
Exceptional Eggplant "Parm"
Eggplant parmigiana is yummy...but who really wants to stand in the kitchen for hours slicing, breading and frying eggplant? No way. Leave that to the old Italian grammas (no offense to my old Italian grandma readers).
I constantly crave eggplant at this time of year. The little purple and white striped Thumbelinas, the elongated Japanese variety and of course the genormous Italian. In order to feed the beast I have devised a quick, easy and delicious version of the trattoria treat, no frying involved.
Exceptional Eggplant "Parm"
*Preheat oven to 350 degrees.
*Slice eggplant horizontally to create circles approximately 1/4 inch thick.
*Rub both sides of each circle with a little olive oil, sprinkle with salt and pepper to taste, and arrange on a baking sheet. If you have a wire cooling rack place that onto the baking sheet and put eggplant on that so it is elevated, allowing the air underneath the eggplant allows them to bake evenly and flipping the slices halfway won't be required.
*Bake for 10 minutes. If you did not elevate the eggplant slices, flip halfway for even baking.
*While eggplant is baking slice, or shred with your fingers, 1 ball of fresh mozzarella. If you're feeling fancy (nee flush) use burratta.
*After 10 minutes has elapsed, remove the tray from the oven.
*Spoon sauce over each slice of eggplant, spreading evenly over the entire round.
*Distribute the cheese over the eggplant rounds.
*Bake for an additional 5-7 minutes.
*Cool before devouring.
To eat: If you have basil, or any other herbs, throw some on top. Serve with a spinach salad or some leftover pasta. Mr. D. likes his eggplant slices stacked--a leaning tower of eggplant parm pisa.
I constantly crave eggplant at this time of year. The little purple and white striped Thumbelinas, the elongated Japanese variety and of course the genormous Italian. In order to feed the beast I have devised a quick, easy and delicious version of the trattoria treat, no frying involved.
Exceptional Eggplant "Parm"
*Preheat oven to 350 degrees.
*Slice eggplant horizontally to create circles approximately 1/4 inch thick.
*Rub both sides of each circle with a little olive oil, sprinkle with salt and pepper to taste, and arrange on a baking sheet. If you have a wire cooling rack place that onto the baking sheet and put eggplant on that so it is elevated, allowing the air underneath the eggplant allows them to bake evenly and flipping the slices halfway won't be required.
*Bake for 10 minutes. If you did not elevate the eggplant slices, flip halfway for even baking.
*While eggplant is baking slice, or shred with your fingers, 1 ball of fresh mozzarella. If you're feeling fancy (nee flush) use burratta.
*After 10 minutes has elapsed, remove the tray from the oven.
*Spoon sauce over each slice of eggplant, spreading evenly over the entire round.
*Distribute the cheese over the eggplant rounds.
*Bake for an additional 5-7 minutes.
*Cool before devouring.
To eat: If you have basil, or any other herbs, throw some on top. Serve with a spinach salad or some leftover pasta. Mr. D. likes his eggplant slices stacked--a leaning tower of eggplant parm pisa.
Monday, September 20, 2010
Steak for Stoves
Growing up my parents made steak two ways, on the grill or under the broiler. So, when my brother called to ask how to make a porterhouse steak in his college apartment I didn't flinch. How could he possibly know what to do? They don't allow bbq grills at college. There is no way to cook a decent porterhouse on the George Foreman, his preferred cooking method of most things, and broiled steak is, well...broiled.
But it's easy to make a great steak with your stove, you just have to be smart about it. There are three big steps to making a perfect hunk of meat:
1. SEASON
2. SEAR
3. FINISH
Sounds too easy? It's really a matter of respecting the meat. Meat that is taken out of the refrigerator and brought to room temperature. Dried with paper towels. Seasoned with a lot of salt and pepper. Seared properly to create a crust that holds in the juices. Finished in the oven, and left to rest for 4-5 minutes on the counter before devouring it will taste like the best steak you've had in a restaurant. Scout's honor.
Steak for Stoves
*Pre-heat oven to 400.
*Remove steak from refrigerator and let stand -on a plate, on the counter, in its packaging- until it is room temperature.
*Using paper towels, blot steak to dry the surface. Season with salt and pepper...about 1 teaspoon more then you think you should use.
*Heat oil (not olive oil, it burns too quickly) or butter (I love butter) in a large skillet, one big enough to hold your steak and still have 1/2 inch space around the meat.
*Place steak directly into center of your skillet. Sear until a golden crust has developed, the timing on this will depend on thickness but 4-5 minutes is a good rule of thumb. Flip steak and sear on the opposite side.
*When the second side is finished, turn off the stovetop. Place the entire skillet into the oven to finish cooking, approximately 8-10 more minutes depending on the thickness for medium rare.
*Let stand on a clean plate or cutting board. This 4-5 minutes of sitting will allow the juices to re-absorb into the meat. You'll notice that when you cut into it after letting it sit the juices will not run out as much as a steak that is immediately consumed. This is the hardest step, I hate waiting, but it is necessary.
*Serve!
TIP: Like it medium rare? Medium? Killed? It's easy to tell how well done your meat is without cutting into it, feel it. Use a fork (or finger) and press it into the meat without piercing it. Is it super soft and squishy? Then it's closer to rare. Does it have no give at all? More well-done. Get a feel for how quickly it changes by testing it throughout all of the stages of cooking.
But it's easy to make a great steak with your stove, you just have to be smart about it. There are three big steps to making a perfect hunk of meat:
1. SEASON
2. SEAR
3. FINISH
Sounds too easy? It's really a matter of respecting the meat. Meat that is taken out of the refrigerator and brought to room temperature. Dried with paper towels. Seasoned with a lot of salt and pepper. Seared properly to create a crust that holds in the juices. Finished in the oven, and left to rest for 4-5 minutes on the counter before devouring it will taste like the best steak you've had in a restaurant. Scout's honor.
Steak for Stoves
*Pre-heat oven to 400.
*Remove steak from refrigerator and let stand -on a plate, on the counter, in its packaging- until it is room temperature.
*Using paper towels, blot steak to dry the surface. Season with salt and pepper...about 1 teaspoon more then you think you should use.
*Heat oil (not olive oil, it burns too quickly) or butter (I love butter) in a large skillet, one big enough to hold your steak and still have 1/2 inch space around the meat.
*Place steak directly into center of your skillet. Sear until a golden crust has developed, the timing on this will depend on thickness but 4-5 minutes is a good rule of thumb. Flip steak and sear on the opposite side.
*When the second side is finished, turn off the stovetop. Place the entire skillet into the oven to finish cooking, approximately 8-10 more minutes depending on the thickness for medium rare.
*Let stand on a clean plate or cutting board. This 4-5 minutes of sitting will allow the juices to re-absorb into the meat. You'll notice that when you cut into it after letting it sit the juices will not run out as much as a steak that is immediately consumed. This is the hardest step, I hate waiting, but it is necessary.
*Serve!
TIP: Like it medium rare? Medium? Killed? It's easy to tell how well done your meat is without cutting into it, feel it. Use a fork (or finger) and press it into the meat without piercing it. Is it super soft and squishy? Then it's closer to rare. Does it have no give at all? More well-done. Get a feel for how quickly it changes by testing it throughout all of the stages of cooking.
Wednesday, September 15, 2010
Tofu to Table in Twenty
Tofu (豆腐 Chinese dòufu, Japanese tōfu, Korean doobu), or bean curd[3] is a food made by coagulating soy milk, and then pressing the resulting curds into soft white blocks.-Wikipedia
I gave Mr. D two choices for dinner last night and the tofu won--again. He loves tofu, and so do I. Why? Because it is filling without being heavy. It marries well with a myriad of sauces and flavors, and because it is so easy.
Buy a few packages of the stuff and store in the coolest part of the refrigerator. Pull out when you can't figure out what to cook for dinner. Dress with store bought sauce and your favorite vegetables; we used shiitake mushrooms and broccoli last night. Bam! Dinner on the table in 20 minutes flat.
Buy a few packages of the stuff and store in the coolest part of the refrigerator. Pull out when you can't figure out what to cook for dinner. Dress with store bought sauce and your favorite vegetables; we used shiitake mushrooms and broccoli last night. Bam! Dinner on the table in 20 minutes flat.
 |
| 20 Minute Tofu with Broccoli, Shiitake Mushrooms and Faux Thai Sauce |
Nasoya is my favorite tofu brand so far, and the most ubiquitous in the supermarket. The firm variety works best for this recipe:
20 Minute Tofu Dinner:
*Heat a large skillet on low, with enough olive oil to cover the bottom of the pan evenly.
*While oil heats take tofu out of its package. Cut a small slit in the packaging and drain completely into the sink. Place tofu block on your cutting board and cut through horizontally to create two square blocks. Cut each block into strips, approximately the width of your thumb.
*When oil is shimmering, place tofu strips carefully into the skillet leaving a half inch between pieces. Oil will splatter a bit, due to the tofu's water content.
*Turn tofu strips every 3-4 minutes, warming/lightly browning each surface.
*Remove tofu from pan, dress with your favorite sauce.
Lauren's Faux Thai Peanut Sauce
*Place 1 cup peanut butter into a small saucepan.
*Heat slowly at low heat until peanut butter becomes easy to serve. It will be quite smooth and shiny at this point.
*Add 2 tablespoons Sriracha chile sauce. Stir to combine completely.
*Season with 1/2 teaspoon salt and 1/2 teaspoon cinnamon (optional).
*When sauce begins to lightly bubble, remove from heat.
*Enjoy with your favorite tofu or vegetable dish. Also delicious with noodles.
Wednesday, September 8, 2010
What is this? Top Scallops?
Big news on the food circuit today is that a new Top Chef season is being filmed in New York City. The chef-testants? Our favorite chefs from past seasons brought back to turn up the heat on the Emmy winning show that in the past season has become a little flaccid.
In honor of seasons past affinity for scallops I made pan seared scallops for my lonely only dinner. Accompanied by super sweet cantaloupe slices and thin strips of prosciutto it was the perfect light meal to enjoy alone.
I love scallops, when they are made properly. Over the years (yes, I know I am very old) I have figured out how to get the caramel colored crust that I love without overcooking the inside. Mushy scallops are definitely not top scallops.
My Directions For Making Top Scallops:
*Buy large shiny, wet looking scallops. Take them home and gently dry them with a paper towel. Sprinkle both sides with salt and pepper.
*Heat a large skillet on medium temperature. Melt butter to coat the bottom of the pan, perhaps 1 tablespoon.
*When butter is just starting to create tiny bubbles place scallops into the skillet. Make sure there is at least 1/2 inch between scallops otherwise they will not brown.
*Brown each side approximately 2-3 minutes. Use a kitchen fork to gently loosen them from the pan and carefully flip away from your body. If they do not loosen fairly easily then they are not ready to be flipped. Do not move them around too much or your crust won't develop.
*Remove from pan and pat each scallop on a paper towel to remove excess butter/fat. Serve!
Some suggestions for serving Top Scallops:
*Serve over with spinach and shiitake mushroom caps. Dress with balsamic vinaigrette.
*Take a tangy route and serve with a fruity salsa and light greens.
*Toss with linguini or fettucini and green peas. Shower with grated cheese.
*Make a scallop and bacon pizza, use fontina or talleggio cheese to bind the toppings.
*Pair with steak for a lavish surf and turf feast.
In honor of seasons past affinity for scallops I made pan seared scallops for my lonely only dinner. Accompanied by super sweet cantaloupe slices and thin strips of prosciutto it was the perfect light meal to enjoy alone.
I love scallops, when they are made properly. Over the years (yes, I know I am very old) I have figured out how to get the caramel colored crust that I love without overcooking the inside. Mushy scallops are definitely not top scallops.
My Directions For Making Top Scallops:
*Buy large shiny, wet looking scallops. Take them home and gently dry them with a paper towel. Sprinkle both sides with salt and pepper.
*Heat a large skillet on medium temperature. Melt butter to coat the bottom of the pan, perhaps 1 tablespoon.
*When butter is just starting to create tiny bubbles place scallops into the skillet. Make sure there is at least 1/2 inch between scallops otherwise they will not brown.
*Brown each side approximately 2-3 minutes. Use a kitchen fork to gently loosen them from the pan and carefully flip away from your body. If they do not loosen fairly easily then they are not ready to be flipped. Do not move them around too much or your crust won't develop.
*Remove from pan and pat each scallop on a paper towel to remove excess butter/fat. Serve!
Some suggestions for serving Top Scallops:
*Serve over with spinach and shiitake mushroom caps. Dress with balsamic vinaigrette.
*Take a tangy route and serve with a fruity salsa and light greens.
*Toss with linguini or fettucini and green peas. Shower with grated cheese.
*Make a scallop and bacon pizza, use fontina or talleggio cheese to bind the toppings.
*Pair with steak for a lavish surf and turf feast.
Tuesday, September 7, 2010
Dinner For One is Daunting
Mr. D won't be home for dinner tonight.
I cleaned out the fridge, scrubbed down the kitchen this afternoon and soon it will be time to make something for dinner. But dinner for one is daunting.
Mac and cheese is an easy option. I can wander over to Chinatown and grab some dumplings and buns or a bowl of spicy, sinus clearing noodles, yum. A few pieces of sushi will be satisfying without sacrificing my waist. But I really should cook.
So cook I shall.
In the meantime check out this exclusive on Rouge Tomate:
http://www.restaurantgirl.com/sneak_peek/rouge_tomate_20_a_concept_menu.html
I cleaned out the fridge, scrubbed down the kitchen this afternoon and soon it will be time to make something for dinner. But dinner for one is daunting.
Mac and cheese is an easy option. I can wander over to Chinatown and grab some dumplings and buns or a bowl of spicy, sinus clearing noodles, yum. A few pieces of sushi will be satisfying without sacrificing my waist. But I really should cook.
So cook I shall.
In the meantime check out this exclusive on Rouge Tomate:
http://www.restaurantgirl.com/sneak_peek/rouge_tomate_20_a_concept_menu.html
Friday, September 3, 2010
A Round-up; Everything I Ate Since My Last Post
It has been a week since my last post and I apologize for not bombarding you with details of my exciting excursions and extravagant eatings. Now it seems that I have waited too long and it is daunting to think of posting everything I've eaten since the last post, but for the sake of full disclosure, here goes.
Saturday:
Wine tour on the North Fork of Long Island. Went to Paumanok (great), Bedell Cellars (awful), and Old Field Vineyard (amazing). We went with some friends visiting from Spain and brought a travelling picnic. Some northeast cheddar style cheeses, almonds, marinated peppers, potato chips and prosciutto. We bought La Quercia prosciutto which is American and wanted to see how the Jamon Aficionados would feel about it. We were told its good, but a little "mushy".
We went back to my parents house and grilled pizza, yes on the BBQ grill. I will post directions in a future post.
Sunday:
Went to Ann Marie's farm in E. Setauket for fresh blueberries and tomatoes! Made blueberry pancakes for breakfast and ate tomatoes for lunch. Blueberry pancakes came from a mix, Bisquick maybe? My father made dinner, it was DELICIOUS.
Monday:
Still on Long Island. Used up the leftover pizza dough from Saturday but baked it in the oven. Threw sliced farm tomatoes on top and some leftover chicken cutlet. Ben and Jerry's Chunky Monkey ice cream for dessert.
We went out to dinner with my sister and parents before she moves to Chicago. Started with excellent fried oysters, in shell with a sweet potato mash and spinach. Filet mignon entree. Came with haricot verts and blue cheese studded mashed potatoes and had coffee panna cotta for dessert.
Tuesday:
US OPEN! Fun, but seriously no good food to eat. Read eighteen hundred articles about all the good food to eat at the open. Fe! It was just expensive crap. Better food at Citibank field a hop, skip and jump away.
Wednesday:
Lunch was a tasting at an Upper East Side restaurant that I am covering exclusively for another website, shhhhh. I'll link article to here when it comes out next week. Needless to say it was delicious! 6 small crostini, 5 crudo, 3 entrees and a partridge in a pair tree. All was consumed while chatting with the restaurant's general manager and pr girl.
Stopped at Financier by the apartment for some pastry on the way home, as if I didn't eat enough. Scarfed an apricot and pistachio tartlet and some madeleines, very Proust.
Dinner was spent with the Spaniards! We walked across the Brooklyn Bridge to Grimaldi's. It was so touristy but so fun and delicious. The line was only a half hour! We got two pies, uno con pimientos y uno con champinones. The crust is yeasty and yielding. The sauce sweet and not overly acidic and the cheese was fresh and not overly puddle-y. I was told it was overrated, it wasn't.
Thursday:
Went to Harry's Pizza for lunch with a friend, we will call him Bomb. I had eggplant parm, Bomb had a chicken parm hero. We shared a warm spinach salad with portobellos and pancetta.
Dinner at Fig and Olive in the Meatpacking District for Z's birthday. We had a large group and were relegated to the restaurant week menu. Started with a delicious beef carpaccio, the balsamic vinegar dressing was perfect, A+. Branzino entree with figs and snow peas as accoutrement. Didn't get the snow peas, disconnect. Snow peas are Asian, dish was definitely Mediterranean.
And now it's Friday. You now know everything that I ate this week, or at least the food worth talking about. So now we can move on from here. I will post more often, I promise.
Saturday:
Wine tour on the North Fork of Long Island. Went to Paumanok (great), Bedell Cellars (awful), and Old Field Vineyard (amazing). We went with some friends visiting from Spain and brought a travelling picnic. Some northeast cheddar style cheeses, almonds, marinated peppers, potato chips and prosciutto. We bought La Quercia prosciutto which is American and wanted to see how the Jamon Aficionados would feel about it. We were told its good, but a little "mushy".
We went back to my parents house and grilled pizza, yes on the BBQ grill. I will post directions in a future post.
Sunday:
Went to Ann Marie's farm in E. Setauket for fresh blueberries and tomatoes! Made blueberry pancakes for breakfast and ate tomatoes for lunch. Blueberry pancakes came from a mix, Bisquick maybe? My father made dinner, it was DELICIOUS.
Monday:
Still on Long Island. Used up the leftover pizza dough from Saturday but baked it in the oven. Threw sliced farm tomatoes on top and some leftover chicken cutlet. Ben and Jerry's Chunky Monkey ice cream for dessert.
We went out to dinner with my sister and parents before she moves to Chicago. Started with excellent fried oysters, in shell with a sweet potato mash and spinach. Filet mignon entree. Came with haricot verts and blue cheese studded mashed potatoes and had coffee panna cotta for dessert.
Tuesday:
US OPEN! Fun, but seriously no good food to eat. Read eighteen hundred articles about all the good food to eat at the open. Fe! It was just expensive crap. Better food at Citibank field a hop, skip and jump away.
Wednesday:
Lunch was a tasting at an Upper East Side restaurant that I am covering exclusively for another website, shhhhh. I'll link article to here when it comes out next week. Needless to say it was delicious! 6 small crostini, 5 crudo, 3 entrees and a partridge in a pair tree. All was consumed while chatting with the restaurant's general manager and pr girl.
Stopped at Financier by the apartment for some pastry on the way home, as if I didn't eat enough. Scarfed an apricot and pistachio tartlet and some madeleines, very Proust.
Dinner was spent with the Spaniards! We walked across the Brooklyn Bridge to Grimaldi's. It was so touristy but so fun and delicious. The line was only a half hour! We got two pies, uno con pimientos y uno con champinones. The crust is yeasty and yielding. The sauce sweet and not overly acidic and the cheese was fresh and not overly puddle-y. I was told it was overrated, it wasn't.
Thursday:
Went to Harry's Pizza for lunch with a friend, we will call him Bomb. I had eggplant parm, Bomb had a chicken parm hero. We shared a warm spinach salad with portobellos and pancetta.
Dinner at Fig and Olive in the Meatpacking District for Z's birthday. We had a large group and were relegated to the restaurant week menu. Started with a delicious beef carpaccio, the balsamic vinegar dressing was perfect, A+. Branzino entree with figs and snow peas as accoutrement. Didn't get the snow peas, disconnect. Snow peas are Asian, dish was definitely Mediterranean.
And now it's Friday. You now know everything that I ate this week, or at least the food worth talking about. So now we can move on from here. I will post more often, I promise.
Friday, August 27, 2010
Gawker is doing a mitzvah by posting this, hysterical.
http://gawker.com/5622666/top-chef-mush-for-brains-mush-for-dinner
If you watch Top Chef AND you are Jewish then the last paragraph of this brilliant Top Chef Recap, brought to us by Gawker.com, will make you laugh out loud.
If do don't do both but either watch Top Chef or are Jewish the last sentence will at least make you chuckle.
Dayeinu!
If you watch Top Chef AND you are Jewish then the last paragraph of this brilliant Top Chef Recap, brought to us by Gawker.com, will make you laugh out loud.
If do don't do both but either watch Top Chef or are Jewish the last sentence will at least make you chuckle.
Dayeinu!
Cheesy Tomato-y Pie
This summer I have become addicted to tomatoes. I don't mean the fancy rainbow colored heirlooms that create mass hysteria at the Greenmarket and are featured in New York Magazine. I'm into big, red, New Jersey grown Beefsteak tomatoes.
Sliced thick, sprinkled with salt and placed atop a buttered English Muffin, delicious. They are awesome roughly cut and tossed with a little lemon juice and pepper. And now I have found they are phenomenal baked into a pie.
It's an idea that has been rolling around in my head for a few weeks now. Take pie crust, fill with sliced tomatoes, bake, eat. I googled tomato pie and found that it is something Southerners are quite proud of. Theirs however is usually made with green tomatoes and served for dessert.
I could make a tomato tart or quiche but I was set on a pie, pure and simple. Divine inspiration struck when I realized I could use cheese in between the layers of tomato and thus my tomato pie was born:
I recommend pairing your tomato pie with a lightly dressed salad and crisp white wine that is not too acidic, maybe a Spanish Albarino or Muscadet-your favorite sparkling white would be lovely too. We had ours with a Moroccan Red (pictured below) which stood up nicely, it had an alluringly exotic orange peel finish to it. Although we had this as a light summer supper it would make a beautiful luncheon or brunch item.
Sliced thick, sprinkled with salt and placed atop a buttered English Muffin, delicious. They are awesome roughly cut and tossed with a little lemon juice and pepper. And now I have found they are phenomenal baked into a pie.
It's an idea that has been rolling around in my head for a few weeks now. Take pie crust, fill with sliced tomatoes, bake, eat. I googled tomato pie and found that it is something Southerners are quite proud of. Theirs however is usually made with green tomatoes and served for dessert.
I could make a tomato tart or quiche but I was set on a pie, pure and simple. Divine inspiration struck when I realized I could use cheese in between the layers of tomato and thus my tomato pie was born:
Lauren's Cheesy Tomato-y Pie
1-box Pillsbury pie crust (it comes in a red box in the freezer section)
1/2 lb Goat Cheese; herbed is fine if you prefer.
3 Large Ripe Beefsteak Tomatoes; 4 if they are small
Salt
Pepper
Pam spray or butter
Place a sheet tray in center rack of oven and preheat to 375 degrees. The preheated tray in the oven will help the bottom crust bake evenly, like a pizza stone. Take pie crust out of the refrigerator and thaw for 20-30 minutes. Drape dough over oiled (Pam or butter) pie pan and push into bottom and then against the sides of the pan. If dough breaks, push back together gently with fingers. If it hangs over the edges simply take a small knife and trim off, free-form. Place pie crust into oven for 8 minutes. Remove and cool completely.
While crust bakes slice your tomatoes and place in a colander to drain. Sprinkle with salt, which will help the tomatoes dispose of excess moisture. Cut goat cheese into thin rounds.
When pie crust is completely cooled place 1/2 goat cheese rounds in the bottom of the pan overlapping the edges slightly. Layer tomato slices once again making sure that the tomatoes overlap slightly. Cover with more cheese and them top with a layer of tomato. You may have some tomato/cheese left over. That's fine. Save for a salad the next day.
Cover pie with tin foil, poke holes into the foil with a fork or knife and place back into the oven for an additional 8 minutes. The foil will prevent the crust from burning and the tomatoes from browning.
Remove from oven. Cool and enjoy!
I recommend pairing your tomato pie with a lightly dressed salad and crisp white wine that is not too acidic, maybe a Spanish Albarino or Muscadet-your favorite sparkling white would be lovely too. We had ours with a Moroccan Red (pictured below) which stood up nicely, it had an alluringly exotic orange peel finish to it. Although we had this as a light summer supper it would make a beautiful luncheon or brunch item.
| Moroccan Red Wine From Le Petite Cave on Maiden Lane |
Wednesday, August 25, 2010
Dim sum, and dumplings and chilies, oh my!
Absolutely no cooking was done in the Bloomberg Durkin household yesterday. After an aggravating morning spent helping a neighbor film something for her website (don't ask and don't be nice to strange neighbors) I went to Chinatown, for lunch, with my friend Z.
With a bottle of wine in hand, we made ourselves comfortable amidst the fish tanks at Oriental Garden. We longed to order one of the feisty fish; imagining them taking it directly from the tank, banging it on the floor, and plopping it right onto our table, awesome. But instead we opted for some Dim Sum. A dozen steamed buns and a ton of dumplings later we waddled out and back to the Financial District, stopping for some bubble tea and iced coffee on the way.
For dinner with friends, Mr. D and I put on our oxygen masks for the trek up to Lexington between 103 and 104 to dine at El Paso. Despite the high altitude the food was delicious. My chile rellenos, pictured below, was the most refined version of the dish I had ever seen. The rice and beans that I took in a doggy bag to go, along with very pliable corn tortillas, will make a great lunch.
Tonight will definitely be a cooking night. Only one recipe in three meals since starting this blog, not a great statistic. I have meetings and interviews (and a manicure) this afternoon and the hubby I'm sure will work late. I hope I can get something reasonable onto the table...
Tuesday, August 24, 2010
Fried Flower Dinner Flops
 |
| Fried Squash Blossoms Stuffed With Lynhaven Farm's Fresh Ricotta Pesto Tortelloni How many people have a deep fryer? How many decide to use it at 9pm on a Monday night? It is not a good idea. I planned to cook dinner early. Mr. D said he would be home 630-7pm latest home, yeah right. On Saturday we had gone to the Union Square Greenmarket and picked up a box of beautiful squash blossoms and creamy Lynhaven Farms fresh goat's milk ricotta. But Saturday night we had dinner with my parents, and Sunday flew by. Through our blackberry calendars we scheduled to use up our bounty today. But of course he worked late and I wasn't feeling well and dinner was a disaster. It could have been delicious! We made our own ricotta mixture, simply seasoning it with lots of black pepper and salt. A spoonful was stuffed in each blossom. We coated them in our seltzer and flour mixture (a riff on tempura) and Mr. D took the reigns at the deep fryer. We fried at 375 for at least 2-3 minutes, as opposed to the recommended 1-2 but they were soggy and leaden with oil, oy vey. A not very successful for dinner for what I hope to be a very successful blog. Attached is the recipe that I worked off of. I didn't follow it directly, my mistake, but I'm sure if you try it word for word at home it will work out great. |
Monday, August 23, 2010
My First Post...Barf!
Of course on the first evening that I have committed to posting on this blog, I am sick.
Not sick like flu sick, nor do I have a summer cold, that would be too easy. I think I have food poisoning.
How did this happen? It happened from eating cold leftover Smoke Berkshire Pork.
The dish was delicious the first time around on Saturday. It was ordered at Gotham Bar and Grill, at a fabulous dinner with my family. Four family members got the steak (the bone marrow custard rocked my socks), my wise younger brother ordered the duck (not spicy curry the waitress pointed out, but layered beautiful aromatic curry), and I (perhaps in a quest to be different?) ordered the Smoked Berkshire Pork.
But I digress. I am writing this blog to help out the every-women. The ones who are young, and struggling to lead a "normal" life and eat a "normal" meal in the cutthroat jungle known as Manhattan. I write for the women who rolls her eyes when a housewife from Nebraska asks her if living in New York "really is like Sex and the City". I write for the women who cringes when someone gets on the elevator at the 12th floor...and gets off at the 15th.
On this note I pledge to:
*Cook meals as often as possible. For my husband, for myself, for a dinner party, etc.
*Take you where I go to get my ingredients and inspiration, be it the Union Square Greenmarket for heirloom tomatoes or Whole Foods for prepared gnocchi.
*Tell you truthfully and honestly my mistakes and mess-ups in the kitchen, so they are not repeated.
*Provide you with the recipes to do this yourselves.
Together we can put dinner on the table AND be chic, savvy New Yorkers, without breaking a sweat.
I am so excited!
Not sick like flu sick, nor do I have a summer cold, that would be too easy. I think I have food poisoning.
How did this happen? It happened from eating cold leftover Smoke Berkshire Pork.
The dish was delicious the first time around on Saturday. It was ordered at Gotham Bar and Grill, at a fabulous dinner with my family. Four family members got the steak (the bone marrow custard rocked my socks), my wise younger brother ordered the duck (not spicy curry the waitress pointed out, but layered beautiful aromatic curry), and I (perhaps in a quest to be different?) ordered the Smoked Berkshire Pork.
But I digress. I am writing this blog to help out the every-women. The ones who are young, and struggling to lead a "normal" life and eat a "normal" meal in the cutthroat jungle known as Manhattan. I write for the women who rolls her eyes when a housewife from Nebraska asks her if living in New York "really is like Sex and the City". I write for the women who cringes when someone gets on the elevator at the 12th floor...and gets off at the 15th.
On this note I pledge to:
*Cook meals as often as possible. For my husband, for myself, for a dinner party, etc.
*Take you where I go to get my ingredients and inspiration, be it the Union Square Greenmarket for heirloom tomatoes or Whole Foods for prepared gnocchi.
*Tell you truthfully and honestly my mistakes and mess-ups in the kitchen, so they are not repeated.
*Provide you with the recipes to do this yourselves.
Together we can put dinner on the table AND be chic, savvy New Yorkers, without breaking a sweat.
I am so excited!
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