If you're one of the four people who follow this blog, you may have wondered from time to time where I had gone...
The truth is, I stepped away from my culinary life to take on a new job as Director of Catering & Conference Service for a hotel company in New York. It is now, a year later, I have settled into my 9-5 and am ready to come back to this blog to share my passions for all things culinary.
While I stepped away from cooking for a while, I never took a break from eating delicious food and discovering wonderful and not so wonderful restaurants, markets, bars and recipes.
Last April my family and I celebrated my Dad's 75th birthday in New Orleans, one of my favorite cities in the world. New Orleans is founded on the two things a chef and her musician husband love most: food & music. Every time we go, we start a new New Orleans "Best Ever" list comprised of our favorite dishes, drinks and meals. Below are my top five of all time:
Best Bloody Mary:
Stanley in Jackson Square
As soon as we step off the plane Erik and I go straight to Stanley, for Bloody Marys, burgers and the Korean BBQ Beef Po'Boy.
Stanley use hot sauce and spices rather than horseradish and celery salt to create a tomato based cocktail that is velvety, tangy, spicy and ooh so drinkable. It is not unusual to find yourself drinking your third before the food even arrives! The classic garnish for a New Orleans Bloody Mary is pickled okra. Stanley actually uses okra as well as pickled string beans in their Bloodys. The brine of the pickle cuts the bite of vodka and the saltiness of the pickle is tempered by the sweetness of the tomato juice. It's the perfect morning cocktail and the only way to start your day in New Orleans!
Best Dinner Entree:
Carpet Bagger Steak with Blue Cheese, Onions, Oysters, Hollandaise
Jacques Imo's
My entire family LOVES Jacques Imo's. My parents introduced us to this local favorite, and now we have to get our fix every time we're in town. Jacques Imo's combines "Real Nawlins" cuisine with creative, funky fresh food. The dishes offer big portions and even bigger flavors.
The Carpet Bagger Steak is unlike anything I've eaten before. It starts with a beautiful 16oz. sirloin or filet steak that is stuffed with sautéed oysters & oyster mushrooms, blue cheese & caramelized onion. It is cooked until crusty on the outside and pink & juicy inside at which point it's topped with...hollandaise sauce. The combination of textures and tastes has your mouth watering between each bite. I dare you to finish a meal this heavy and huge, but you'll savor every bite trying...
Best Fried Food:
The Connection Platter-Soft Shell Crab, Catfish, Chicken Livers, Dill Pickles, Okra & Spicy Chicken Wings
Praline Connection
Ok, I know what you're thinking, "This is a heart attack on a plate". Well, that might be true, but it's worth the trip to the hospital. This platter is a team event, which hits every flavor and gives tons of texture. The fried okra and soft shell crab literally "pop" when you eat them and are light in flavor as well as texture... The catfish's crispy crust is the perfect complement to the tender, meatiness of the catfish. The chicken livers balance their crunchy coating with a creamy texture and slightly bitter taste. The spice of the wings and the sourness of the pickles compliment the platter beautifully by bringing some punch and zing to the palate.
Best Breakfast Entree:
Egg Stanley: Cornmeal Crusted Oysters, Poached Eggs, Canadian Bacon, and Creole Hollandaise on English Muffin
Stanley
My husband and I have an ongoing debate over which of Stanley's breakfast dishes are the best. He argues for the Bananas Foster French Toast with Vanilla Ice Cream and Foster's sauce, which if you enjoy dessert for breakfast is definitely the way to go. My vote however, is always for Eggs Stanley, which is a New Orleans take on Eggs Benedict. The addition of fried oysters to this perfectly executed eggs benedict results in a true taste sensation. When you combine crispy oyster, brightly flavored hollandaise, creamy egg, smoky bacon and English muffin to sop it all up each bite, is the perfect bite.
Best Sweet Treat:
Beignets
Cafe Du Monde
Cafe Du Monde is an institution in New Orleans. No tired traveler or tourist can spend any time in the French Quarter without stopping at Cafe Du Monde for a sugar/caffeine pick me up. If you're lucky enough to find a table, a waitress will be over in a flash to take your order. There's really no choice about what you'll get, beignets and cafe au lait, just a question of how many...When your beignets arrive they are hiding under a delightful cloud of powdered sugar. You take a bite and it's what you always wished every doughnut tasted like, only ten times better. They're warm, light, delicate and delicious. The chicory coffee is perfectly bitter to cut the super sweet of the beignets. More effective than Ritalin, these sweet treats and caffeinated beverages will have you going like the energizer bunny...until you crash an hour later.
Saturday, April 2, 2011
Wednesday, February 10, 2010
Snow Day Special: Comfort Food to Keep You Warm, Healthy & Happy
Well, we're all snowed in with no place to go. What a perfect day to spend time in the kitchen cooking some of my favorite comfort food.
Today's Menu:
Collard Green Caesar Salad
Baked Ziti with Turkey Ragout
Triple Chocolate Brownies
This menu has all of my favorite tastes & textures: creamy, savory Ziti, crunchy, salty Caesar salad and rich intensely chocolatey Brownies. By interpreting these classics into recipes using healthy, quality ingredients, we have a meal that not only satisfies every taste and craving but is lighter and healthier than the originals.
Baked Ziti with Turkey Ragout
Serves 4-6
This baked ziti is everything you want when you're inside on a cold, snowy day. The turkey provides a hearty, meaty texture that compliments the creaminess of the ricotta cheese and the melted mozzarella. The low fat cheese, whole wheat pasta and lean ground turkey creates a dish that is high in flavor without being as heavy as traditional ziti.
Ingredients:
1 box whole wheat penne
2 Tablespoons olive oil
24 oz. low fat ricotta cheese
1 egg
¼ cup chopped flat leaf parsley
1 lb. ground white meat turkey
1 link Italian turkey sausage (removed from its casing)
1 teaspoon garlic powder
½ teaspoon red pepper flakes (optional)
½ cup chopped yellow onion
4 cups “Two Step Tomato Sauce” *recipe posted in previous article
1½ cups shredded low fat mozzarella cheese
¼ cup grated aged Parmesan cheese
1 disposable aluminum lasagna baking pan
Preparation:
Pre heat oven to 350 degrees.
1. In a large saucepan, boil salted water for pasta. Once water is boiling, add penne and cook until just cooked through (about 5-7minutes). In a large bowl, combine ricotta, egg, and parsley. Season with salt & pepper. Drain pasta, drizzle with olive oil and combine with cheese mixture.
2. Prepare ragout: Heat pan over medium high heat. Add oil. Once oil begins to shimmer, add onion and sweat until soft. Add ground turkey, sausage, garlic powder & chili flakes. Brown ground meat and separate any large chunks of sausage. Add ½ cup tomato sauce. Season with salt. Lower heat and simmer, stirring occasionally, until ragout is thick and majority of liquid is absorbed, about 10 minutes. Remove from heat and set aside until cooled to room temperature. Once mixture has cooled, combine with penne & cheese mixture.
3. Set all ingredients out on the counter in an assembly line. Spoon 1 ladle of sauce on bottom of baking pan. Add one layer of pasta/turkey/ricotta mixture then sprinkle with shredded mozzarella. Repeat layers until you reach the top of the pan. Sprinkle entire top with parmesan cheese and bake for 25 minutes covered with aluminum foil. Remove foil and cook for an additional 10 minutes.
4. Let stand 10 minutes and serve either alone or with additional sauce on the side. This dish freezes well, so whatever you don’t finish; freeze in a tightly sealed container for a rainy day.
*NOTE: To make vegetarian, substitute 1 package frozen chopped spinach for turkey. Defrost spinach and squeeze as much water out as possible. Sautee with chopped onion, garlic powder and red pepper flakes. Add to cheese mixture.
*TO FREEZE: This dish may be prepared ahead of time and frozen BEFORE baking. Wrap securely with aluminum foil and then securely with plastic wrap several times before putting into freezer. Defrost 2 hrs. before baking.
Collard Green Caesar Salad with Chick Pea Croutons
Makes 4-6 servings
While your ziti is in the oven, it's time to make the Caesar salad. Inspired by one of my favorite Caesars, the Kale Caesar from Il Buco, this recipe uses raw collard greens, a wonderful anti-oxidant full of nutrients. Instead of an oil based dressing, I use silken tofu to create a wonderful garlicky Caesar dressing that tastes incredible and coats the collards beautifully.
Ingredients:
1 bunch fresh Collard Greens
15 oz. can Chick Peas
¼ lb. Aged Parmesan Regiano
Dressing Ingredients:
3 cloves garlic
1 ½ Tablespoon Anchovy Paste
1 Tablespoon Lemon Juice
2 teaspoon White Miso
12 oz. Silken Tofu (*may also use “Light” Silken Tofu)
Preparation:
Pre-heat oven to 325°F
1. Drain chick peas and rinse. Pat dry with paper towels and spread onto parchment lined baking sheet. Bake until crispy, crunchy and golden, about 40-45 minutes. Remove from oven, toss with salt & pepper.
2. Remove stalks from collard greens and tear into bite size pieces. Rinse and dry. Set aside.
3. Combine all dressing ingredients in blender. Process until smooth. Add fresh pepper and adjust seasonings to taste.
4. Toss collard greens with dressing until all leaves are fully coated. Using a vegetable peeler, shave strips of Parmesan into salad. Sprinkle with chick peas and serve.
Triple Chocolate Brownies
makes 2 dozen brownies
Growing up in my house growing there was only one answer to an incurable sweet tooth...my mom's chocolate brownies. Made from scratch and using the finest quality ingredients my mom would create a brownie that was rich like fudge with a chewy center and crispy crust. I use this recipe when I want to recreate that warm, chocolately goodness. Making something from scratch may take a few minutes longer, but the results are profoundly better.
Ingredients:
6 oz. fine-quality bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
3/4 cup unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup unbleached all-purpose flour
1 cup semisweet chocolate chips
Preparation:
Pre- heat oven to 350 °F.
1. In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth. Remove the bowl from the heat, and let the mixture cool until it is lukewarm.
2. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
3. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the brownies cool completely in the pan on a rack and cut it into 24 bars.
Today's Menu:
Collard Green Caesar Salad
Baked Ziti with Turkey Ragout
Triple Chocolate Brownies
This menu has all of my favorite tastes & textures: creamy, savory Ziti, crunchy, salty Caesar salad and rich intensely chocolatey Brownies. By interpreting these classics into recipes using healthy, quality ingredients, we have a meal that not only satisfies every taste and craving but is lighter and healthier than the originals.
Baked Ziti with Turkey Ragout
Serves 4-6
This baked ziti is everything you want when you're inside on a cold, snowy day. The turkey provides a hearty, meaty texture that compliments the creaminess of the ricotta cheese and the melted mozzarella. The low fat cheese, whole wheat pasta and lean ground turkey creates a dish that is high in flavor without being as heavy as traditional ziti.
Ingredients:
1 box whole wheat penne
2 Tablespoons olive oil
24 oz. low fat ricotta cheese
1 egg
¼ cup chopped flat leaf parsley
1 lb. ground white meat turkey
1 link Italian turkey sausage (removed from its casing)
1 teaspoon garlic powder
½ teaspoon red pepper flakes (optional)
½ cup chopped yellow onion
4 cups “Two Step Tomato Sauce” *recipe posted in previous article
1½ cups shredded low fat mozzarella cheese
¼ cup grated aged Parmesan cheese
1 disposable aluminum lasagna baking pan
Preparation:
Pre heat oven to 350 degrees.
1. In a large saucepan, boil salted water for pasta. Once water is boiling, add penne and cook until just cooked through (about 5-7minutes). In a large bowl, combine ricotta, egg, and parsley. Season with salt & pepper. Drain pasta, drizzle with olive oil and combine with cheese mixture.
2. Prepare ragout: Heat pan over medium high heat. Add oil. Once oil begins to shimmer, add onion and sweat until soft. Add ground turkey, sausage, garlic powder & chili flakes. Brown ground meat and separate any large chunks of sausage. Add ½ cup tomato sauce. Season with salt. Lower heat and simmer, stirring occasionally, until ragout is thick and majority of liquid is absorbed, about 10 minutes. Remove from heat and set aside until cooled to room temperature. Once mixture has cooled, combine with penne & cheese mixture.
3. Set all ingredients out on the counter in an assembly line. Spoon 1 ladle of sauce on bottom of baking pan. Add one layer of pasta/turkey/ricotta mixture then sprinkle with shredded mozzarella. Repeat layers until you reach the top of the pan. Sprinkle entire top with parmesan cheese and bake for 25 minutes covered with aluminum foil. Remove foil and cook for an additional 10 minutes.
4. Let stand 10 minutes and serve either alone or with additional sauce on the side. This dish freezes well, so whatever you don’t finish; freeze in a tightly sealed container for a rainy day.
*NOTE: To make vegetarian, substitute 1 package frozen chopped spinach for turkey. Defrost spinach and squeeze as much water out as possible. Sautee with chopped onion, garlic powder and red pepper flakes. Add to cheese mixture.
*TO FREEZE: This dish may be prepared ahead of time and frozen BEFORE baking. Wrap securely with aluminum foil and then securely with plastic wrap several times before putting into freezer. Defrost 2 hrs. before baking.
Collard Green Caesar Salad with Chick Pea Croutons
Makes 4-6 servings
While your ziti is in the oven, it's time to make the Caesar salad. Inspired by one of my favorite Caesars, the Kale Caesar from Il Buco, this recipe uses raw collard greens, a wonderful anti-oxidant full of nutrients. Instead of an oil based dressing, I use silken tofu to create a wonderful garlicky Caesar dressing that tastes incredible and coats the collards beautifully.
Ingredients:
1 bunch fresh Collard Greens
15 oz. can Chick Peas
¼ lb. Aged Parmesan Regiano
Dressing Ingredients:
3 cloves garlic
1 ½ Tablespoon Anchovy Paste
1 Tablespoon Lemon Juice
2 teaspoon White Miso
12 oz. Silken Tofu (*may also use “Light” Silken Tofu)
Preparation:
Pre-heat oven to 325°F
1. Drain chick peas and rinse. Pat dry with paper towels and spread onto parchment lined baking sheet. Bake until crispy, crunchy and golden, about 40-45 minutes. Remove from oven, toss with salt & pepper.
2. Remove stalks from collard greens and tear into bite size pieces. Rinse and dry. Set aside.
3. Combine all dressing ingredients in blender. Process until smooth. Add fresh pepper and adjust seasonings to taste.
4. Toss collard greens with dressing until all leaves are fully coated. Using a vegetable peeler, shave strips of Parmesan into salad. Sprinkle with chick peas and serve.
Triple Chocolate Brownies
makes 2 dozen brownies
Growing up in my house growing there was only one answer to an incurable sweet tooth...my mom's chocolate brownies. Made from scratch and using the finest quality ingredients my mom would create a brownie that was rich like fudge with a chewy center and crispy crust. I use this recipe when I want to recreate that warm, chocolately goodness. Making something from scratch may take a few minutes longer, but the results are profoundly better.
Ingredients:
6 oz. fine-quality bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
3/4 cup unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup unbleached all-purpose flour
1 cup semisweet chocolate chips
Preparation:
Pre- heat oven to 350 °F.
1. In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth. Remove the bowl from the heat, and let the mixture cool until it is lukewarm.
2. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips.
3. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the brownies cool completely in the pan on a rack and cut it into 24 bars.
Tuesday, January 19, 2010
Four Sauces...Endless Possibilities
In the cold winter months we all like to stay indoors, curl up in front of the television or with a good book and eat a home cooked meal. But, after preparing your famous "baked chicken breast" for the third time this week, you're ready for a change. I know what you need.
Using these four simple sauces, you can create an unlimited number of new dishes. These sauces are easy to make, low in fat and high in flavor. They are the perfect complement to chicken, fish, vegetables and meat. Not only will they add new dimensions to your food, but you can use more healthful cooking methods, such as steaming, baking and sautéing. Mix and match and you'll have unlimited options to get you through the winter.
Two Step Tomato Sauce
Makes 4 cups
This tomato sauce couldn't be easier to make or more versatile to use. Create a ten minute chicken parm or spaghetti & meatballs. Or, add some olives & capers and make a sauce for your favorite white fish, such as cod or halibut.
Ingredients:
3 Tablespoons Olive Oil
4 cloves Garlic, crushed
4 Sprigs Fresh Basil
1-28oz. can Whole Peeled Tomatoes
1-15oz. can Crushed Tomatoes
Sea Salt
1. In a large sauce pot over a medium flame heat olive oil until it begins to shimmer. Add garlic cloves and one sprig basil. Cook until garlic turns golden brown on both sides. Add both cans of tomatoes, crushed and whole. Bring to a boil and then reduce heat to very low. Cover and let simmer for 2-3 hours, stirring occasionally. (the longer you cook, the deeper the flavor with get).
2. Season sauce with salt & pepper to taste. Add the remaining 3 sprigs of basil and stir. Cook uncovered an additional 15 minutes. Serve chunky or puree with immersion blender if you would like a smooth sauce.
Smokey Roasted Red Pepper Sauce
Makes 6 servings
This is a wonderful sauce that is both easy to make and incredibly versatile. The roasted pepper offers a subtle sweetness and the paprika and chipotle give the sauce a wonderful smokiness and spice.
My favorite way to use it is on a piece of pan sautéed sea bass. It's also incredible over broccoli or mix it with chicken, onion and sliced potatoes for a delicious "casserole".
Ingredients:
1 Red Bell Pepper
2 ½ Tablespoons Extra Virgin Olive Oil
¼ teaspoon Chipotle Pepper Flakes (can substitute Red Pepper Flakes if needed)
¼ teaspoon Smoked Paprika
1 teaspoon Shallots, minced
1 teaspoon Garlic, minced
1 Tablespoon Red Wine Vinegar
2 Tablespoons Lemon Juice
½ teaspoon Salt
1. Pre heat oven to 350. Rub red pepper with 1 Tablespoon olive oil. Place on baking sheet and roast until pepper is soft and charred, about 30 minutes. Remove from oven. Place in metal bowl and cover with plastic wrap for 15 minutes. Peel, seed and set aside.
2. While red pepper is roasting, toast chipotle flakes and paprika until they emit scent. Sautee shallots & garlic with ½ Tablespoon olive oil.
3. In blender, combine red pepper, pepper flakes, paprika, lemon juice, vinegar, shallots, garlic & salt. Blend ingredients and add remaining oil through top to emulsify. Add additional salt to taste.
Chimichurri Sauce
Makes 6 servings
Chimichurri is a "raw" sauce, meaning it doesn't require any heat or cooking. It can be used as a topping; it’s incredible over roasted cauliflower, or as a marinade and sauce for steak. It's also wonderful poured over grilled chicken breast or tossed with quinoa to make it "pop". And, if you're a tempeh or seitan eater, it’s fantastic!
Ingredients:
1 large bunch flat leaf parsley, washed & stemmed removed
1/4 cup fresh mint, chopped
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 Tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon orange zest
1 Tablespoon shallots, minced
1. Pulse parsley and mint in food processor.
2. Add remaining ingredients and pulse an additional 30-60 seconds, to incorporate all ingredients. Season with salt & pepper to taste.
Modern Pesto, with a Twist
Makes 4 servings
This pesto is a little different from traditional pesto. First of all, there's a combination of basil and mint. The mint cuts the one note of the basil and adds a more herbaceous flavor. In honor of my best friend Cyndi, this recipe has no Parmesan cheese. Instead, I use a combination of miso and umeboshi paste to get that salty "umami" flavor. As a result, it's a lighter, brighter sauce that is incredible on pastas, tossed with broccoli rabe, or with grilled salmon.
Ingredients:
2 garlic cloves, minced
5 oz. (large bunch) basil
3/4 cup extra virgin olive oil
1 tablespoon umeboshi paste
2 tablespoons white miso
1/2 cup pignoli nuts
1. Spread pine nuts on parchment lined baking sheet and toast on 350 degrees until they're golden brown, about 5-7 minutes.
2. Combine garlic and basil in food processor. While machine is running, drizzle olive oil through the top tube in a steady stream.
3. Add umeboshi, miso and nuts. Pulse an additional minute to combine ingredients. Add salt & pepper to taste.
Using these four simple sauces, you can create an unlimited number of new dishes. These sauces are easy to make, low in fat and high in flavor. They are the perfect complement to chicken, fish, vegetables and meat. Not only will they add new dimensions to your food, but you can use more healthful cooking methods, such as steaming, baking and sautéing. Mix and match and you'll have unlimited options to get you through the winter.
Two Step Tomato Sauce
Makes 4 cups
This tomato sauce couldn't be easier to make or more versatile to use. Create a ten minute chicken parm or spaghetti & meatballs. Or, add some olives & capers and make a sauce for your favorite white fish, such as cod or halibut.
Ingredients:
3 Tablespoons Olive Oil
4 cloves Garlic, crushed
4 Sprigs Fresh Basil
1-28oz. can Whole Peeled Tomatoes
1-15oz. can Crushed Tomatoes
Sea Salt
1. In a large sauce pot over a medium flame heat olive oil until it begins to shimmer. Add garlic cloves and one sprig basil. Cook until garlic turns golden brown on both sides. Add both cans of tomatoes, crushed and whole. Bring to a boil and then reduce heat to very low. Cover and let simmer for 2-3 hours, stirring occasionally. (the longer you cook, the deeper the flavor with get).
2. Season sauce with salt & pepper to taste. Add the remaining 3 sprigs of basil and stir. Cook uncovered an additional 15 minutes. Serve chunky or puree with immersion blender if you would like a smooth sauce.
Smokey Roasted Red Pepper Sauce
Makes 6 servings
This is a wonderful sauce that is both easy to make and incredibly versatile. The roasted pepper offers a subtle sweetness and the paprika and chipotle give the sauce a wonderful smokiness and spice.
My favorite way to use it is on a piece of pan sautéed sea bass. It's also incredible over broccoli or mix it with chicken, onion and sliced potatoes for a delicious "casserole".
Ingredients:
1 Red Bell Pepper
2 ½ Tablespoons Extra Virgin Olive Oil
¼ teaspoon Chipotle Pepper Flakes (can substitute Red Pepper Flakes if needed)
¼ teaspoon Smoked Paprika
1 teaspoon Shallots, minced
1 teaspoon Garlic, minced
1 Tablespoon Red Wine Vinegar
2 Tablespoons Lemon Juice
½ teaspoon Salt
1. Pre heat oven to 350. Rub red pepper with 1 Tablespoon olive oil. Place on baking sheet and roast until pepper is soft and charred, about 30 minutes. Remove from oven. Place in metal bowl and cover with plastic wrap for 15 minutes. Peel, seed and set aside.
2. While red pepper is roasting, toast chipotle flakes and paprika until they emit scent. Sautee shallots & garlic with ½ Tablespoon olive oil.
3. In blender, combine red pepper, pepper flakes, paprika, lemon juice, vinegar, shallots, garlic & salt. Blend ingredients and add remaining oil through top to emulsify. Add additional salt to taste.
Chimichurri Sauce
Makes 6 servings
Chimichurri is a "raw" sauce, meaning it doesn't require any heat or cooking. It can be used as a topping; it’s incredible over roasted cauliflower, or as a marinade and sauce for steak. It's also wonderful poured over grilled chicken breast or tossed with quinoa to make it "pop". And, if you're a tempeh or seitan eater, it’s fantastic!
Ingredients:
1 large bunch flat leaf parsley, washed & stemmed removed
1/4 cup fresh mint, chopped
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 Tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon orange zest
1 Tablespoon shallots, minced
1. Pulse parsley and mint in food processor.
2. Add remaining ingredients and pulse an additional 30-60 seconds, to incorporate all ingredients. Season with salt & pepper to taste.
Modern Pesto, with a Twist
Makes 4 servings
This pesto is a little different from traditional pesto. First of all, there's a combination of basil and mint. The mint cuts the one note of the basil and adds a more herbaceous flavor. In honor of my best friend Cyndi, this recipe has no Parmesan cheese. Instead, I use a combination of miso and umeboshi paste to get that salty "umami" flavor. As a result, it's a lighter, brighter sauce that is incredible on pastas, tossed with broccoli rabe, or with grilled salmon.
Ingredients:
2 garlic cloves, minced
5 oz. (large bunch) basil
3/4 cup extra virgin olive oil
1 tablespoon umeboshi paste
2 tablespoons white miso
1/2 cup pignoli nuts
1. Spread pine nuts on parchment lined baking sheet and toast on 350 degrees until they're golden brown, about 5-7 minutes.
2. Combine garlic and basil in food processor. While machine is running, drizzle olive oil through the top tube in a steady stream.
3. Add umeboshi, miso and nuts. Pulse an additional minute to combine ingredients. Add salt & pepper to taste.
Wednesday, January 6, 2010
TOP 10 RESTAURANT DISHES OF 2009
I have tasted many wonderful meals this year and while I cannot name my most favorite meal, I CAN name my 10 MOST FAVORITE DISHES. Some are from fine restaurants, some are local comfort foods. The common thread through all of these dishes is the use of natural, seasonal and quality ingredients to produce incredible food. With something on this list for everyone, these are MY TOP 10 FAVORITE DISHES OF 2009!
10. Grasshopper Pie Ice Cream
Emack & Bolio's
When Erik brought me to Emack & Bolio's we had just started dating. I didn't have the heart to tell him I wasn't a huge ice cream fan, but this was no ordinary ice cream. Looking at the board I saw flavors I had never heard of before: Caramel Mooseprints, Deep Purple Cow, Heaven and Grasshopper Pie. Ahhh, Grasshopper Pie, Crème de Menthe ice cream with oreo cookies and chocolate flakes. It's rich and yet refreshing at the same time. The oreos give a texture to the creamy ice cream and the flakes add an intense chocolate pop and an unexpected slight crunch. In addition, Emack & Bolio's uses all natural ingredients and makes each flavor fresh each week. And boy do you taste the difference.
9. Roasted Marrow Bones, Parsley Salad & Sea Salt
Prune Restaurant
I wanted to go to Prune for well over a year. I had heard so much about Chef Gabrielle Hamilton and her homey sophisticated food. The Roasted Marrow Bones appetizer is a perfect example of this cuisine. A plate of four huge bones, filled with warm, succulent marrow, served with perfectly grilled country bread and fresh from the Farmer's Market Parsley salad, seasoned to perfection.
I slathered the bread with the marrow and piled parsley on top. The combination of fabulous fat from the marrow and the salt, acid & crispness of the Parsley create an ideal balance. The dish is so rich and indulgent I could have easily made it my entire meal. Not only was it one of my favorite dishes of the year, but our dog Lucy enjoyed the bones for a whole week after.
8. Sautéed Chicken Liver, on Toast points with Black Currant, Golden Raisin Cognac Sauce
Upstairs at Bouley
I know what you’re thinking, “Liver, gross.” But you’re wrong.
If you’ve never been to Upstairs at Bouley, it’s a very small space with an open make shift kitchen and sushi bar. Our table was overlooking the action and as we sat, a fragrance began to grow. First sweet, dried fruit beginning to stew. Then it became more savory… onion, buttery, meaty, wine…finally I HAD to ask “What is that dish?” “Sautéed Chicken liver”. Although the rest of the table had just ordered dessert, I ordered it.
The liver was cooked like foie gras, more seared than sautéed. It cut like “butta” and lay on top of sliced famous Bouley bread, just barely toasted. While the liver was cooked perfectly and the bread famous, what really made this dish a favorite was the sauce. Sweet and acidic, the currants and raisins were plump and juicy. The cognac added depth and the acid balanced the sweet perfectly. I only needed one bite to know I had ordered the perfect “dessert”.
7. Calvolerno: Raw Tuscan Black Kale in "Caesar" Anchovy vinaigrette with Parmesan and Croutons
Il Buco
This Caesar salad is ingenious. When I tasted it I realized what had been lacking in all Caesar salads I had eaten until that point, the kale. Strong and flavorful, this hearty green really stands up to the tangy creamy dressing of the Caesar. Unlike the traditional Romaine, the kale doesn't wilt but stays firm in the salad. Plus, kale is an antioxidant with tremendous nutritional value.
Accompanied by the salty, slightly nutty parmesan and the crunchy croutons this salad is so smart and delicious that I duplicated the recipe, using collard greens, and now use it as my standard Caesar for clients and friends alike.
6. French Onion Soup Dumplings
The Stanton Social
The best onion soup reincarnated into a dumpling. A burst, literally, of savory goodness that warms you from the inside out.
The presentation alone is noteworthy. Like traditional onion soup, the dumplings are served in a crock, with individual slots, think escargot. Each dumpling sits with beefy onion soup inside, entirely covered in melted Gruyere and a golden crouton on top.
Deeply flavored soup, tender dumpling, gooey cheese and crisp crouton. Each component comes together into a complete expression of the dish giving new meaning to "the perfect bite".
5. Good Bread Basket
Good
Good's entire Brunch menu is GREAT. But, no matter what you order, nothing is better than the "Good Bread Basket".
A choice of any three of Good's baked goods, my favorites are: Savory Cheddar Corn Bread, Hand-rolled Orange Sour Cream Doughnuts and Warm Buttermilk Biscuits (although many may argue for the spiced pumpkin bread...which is also amazing).
Just the sound of these words and you can begin to taste the food they're describing..."savory", "hand-rolled", "warm". These words are so accurate because what makes the baked goods so magical is that they are made fresh, made to order and made with care.
The corn bread is served like Texas Toast, thick slices, warm and golden. The biscuits are big and flakey and the doughnuts are similar to an orange flavored beignet. Savory, sweet, warm...this is the basket I eat as a meal.
4. Mache Salad with Lardons & Truffle Vinaigrette
Country
There are three components that make up this salad: Mache greens, lardons and truffle vinaigrette. The Mache is incredibly fresh and petite. The lardons are smoky, warm and crisp, giving a wonderful contrast and depth of flavor to the salad. But, it's the vinaigrette that makes the salad so unbelievable. You won't know it until you taste it, but there is something truly spectacular about this dressing. Maybe it's the combination of quality ingredients, maybe it's the way the dressing interacts with the rest of the salad. So simple. So elegant. Whatever it is, the salad is light and sophisticated and when it's gone, you'll wish there were more.
3.Pork Sausage with Jalapeno Cheddar Sauce
Dogmatic
I LOVE hot dogs. It's a guilty pleasure, I know, but I LOVE them. I also LOVE great bread. I mean crusty, warm, baguettes that crackle when you bite them and are soft and warm in the center.
Dogmatic has taken these two loves, combined them, and brought them to the next level. Hormone, antibiotic and nitrate free, these homemade sausages are all natural and all flavor. They come in a variety of proteins: pork, beef, lamb, chicken and turkey. Each sausage has a unique taste and seasoning. Pork is my favorite. It is a combination of Italian sausage and breakfast sausage, yet still maintains the integrity of a traditional hot dog.
The sausage comes incased in a wonderful, crusty baguette. To add greater dimension to this gourmet street food, the Cheddar Jalapeno sauce compliments the seasonings in the sausage as well as the crunchiness of the baguette. This white, luxurious sauce with just a bit of bite enhances the sausage while seeping into and flavoring the inside of the baguette.
From the first bite to the last, the three ingredients work together in harmony. I can't write anymore...I need to go get one...
2. Toasted Ricotta Gnocchi with Italian Parsley, Parmesan cheese & White Truffle Crèma
Jane
Gnocchi is a dish that always promises to be light and airy, but almost never delivers. At Jane, they deliver. The Toasted Ricotta Gnocchi is wonderful for two reasons: texture and flavor.
Brown and slightly crisp on the outside, light and fluffy on the inside. The sauce is velvety and silky but not heavy.
Before the plate even hits the table the aroma of truffle wafts through the air. The gnocchi are creamy and almost sweet. They are complimented perfectly by the truffle sauce which is earthy and creamy.
This dish is so light, you forget it's an indulgence not a healthily treat. It's an indulgence however, I could eat every day...
1. Steak Tartare
Cercle Rouge
Last week my friend Christa and I went for a holiday lunch at Cercle Rouge and decided to order their Steak Tartare. When it arrived, I knew I was going to love it. The meat was a wonderful pinkish red, showing how fresh it was. Flecks of shallot and capers shown throughout and a beautiful raw quail egg sat on top. Accompanying the tartare were baby frisee and pickled blanched plum tomatoes.
What is so wonderful about this dish is the freshness of the ingredients and the fact that each bite revealed more and more flavor and depth. First you mix in the egg. As the yolk hits the beef and you taste the first bite, hints of mustard hit your palate. Second bite, shallots. Third, cornichons. Fourth bite you take a bit with the frisee and tomato...heaven. By the time you're in the middle of the dish your tongue is hitting so many notes there's a symphony of flavors going on in your mouth.
10. Grasshopper Pie Ice Cream
Emack & Bolio's
When Erik brought me to Emack & Bolio's we had just started dating. I didn't have the heart to tell him I wasn't a huge ice cream fan, but this was no ordinary ice cream. Looking at the board I saw flavors I had never heard of before: Caramel Mooseprints, Deep Purple Cow, Heaven and Grasshopper Pie. Ahhh, Grasshopper Pie, Crème de Menthe ice cream with oreo cookies and chocolate flakes. It's rich and yet refreshing at the same time. The oreos give a texture to the creamy ice cream and the flakes add an intense chocolate pop and an unexpected slight crunch. In addition, Emack & Bolio's uses all natural ingredients and makes each flavor fresh each week. And boy do you taste the difference.
9. Roasted Marrow Bones, Parsley Salad & Sea Salt
Prune Restaurant
I wanted to go to Prune for well over a year. I had heard so much about Chef Gabrielle Hamilton and her homey sophisticated food. The Roasted Marrow Bones appetizer is a perfect example of this cuisine. A plate of four huge bones, filled with warm, succulent marrow, served with perfectly grilled country bread and fresh from the Farmer's Market Parsley salad, seasoned to perfection.
I slathered the bread with the marrow and piled parsley on top. The combination of fabulous fat from the marrow and the salt, acid & crispness of the Parsley create an ideal balance. The dish is so rich and indulgent I could have easily made it my entire meal. Not only was it one of my favorite dishes of the year, but our dog Lucy enjoyed the bones for a whole week after.
8. Sautéed Chicken Liver, on Toast points with Black Currant, Golden Raisin Cognac Sauce
Upstairs at Bouley
I know what you’re thinking, “Liver, gross.” But you’re wrong.
If you’ve never been to Upstairs at Bouley, it’s a very small space with an open make shift kitchen and sushi bar. Our table was overlooking the action and as we sat, a fragrance began to grow. First sweet, dried fruit beginning to stew. Then it became more savory… onion, buttery, meaty, wine…finally I HAD to ask “What is that dish?” “Sautéed Chicken liver”. Although the rest of the table had just ordered dessert, I ordered it.
The liver was cooked like foie gras, more seared than sautéed. It cut like “butta” and lay on top of sliced famous Bouley bread, just barely toasted. While the liver was cooked perfectly and the bread famous, what really made this dish a favorite was the sauce. Sweet and acidic, the currants and raisins were plump and juicy. The cognac added depth and the acid balanced the sweet perfectly. I only needed one bite to know I had ordered the perfect “dessert”.
7. Calvolerno: Raw Tuscan Black Kale in "Caesar" Anchovy vinaigrette with Parmesan and Croutons
Il Buco
This Caesar salad is ingenious. When I tasted it I realized what had been lacking in all Caesar salads I had eaten until that point, the kale. Strong and flavorful, this hearty green really stands up to the tangy creamy dressing of the Caesar. Unlike the traditional Romaine, the kale doesn't wilt but stays firm in the salad. Plus, kale is an antioxidant with tremendous nutritional value.
Accompanied by the salty, slightly nutty parmesan and the crunchy croutons this salad is so smart and delicious that I duplicated the recipe, using collard greens, and now use it as my standard Caesar for clients and friends alike.
6. French Onion Soup Dumplings
The Stanton Social
The best onion soup reincarnated into a dumpling. A burst, literally, of savory goodness that warms you from the inside out.
The presentation alone is noteworthy. Like traditional onion soup, the dumplings are served in a crock, with individual slots, think escargot. Each dumpling sits with beefy onion soup inside, entirely covered in melted Gruyere and a golden crouton on top.
Deeply flavored soup, tender dumpling, gooey cheese and crisp crouton. Each component comes together into a complete expression of the dish giving new meaning to "the perfect bite".
5. Good Bread Basket
Good
Good's entire Brunch menu is GREAT. But, no matter what you order, nothing is better than the "Good Bread Basket".
A choice of any three of Good's baked goods, my favorites are: Savory Cheddar Corn Bread, Hand-rolled Orange Sour Cream Doughnuts and Warm Buttermilk Biscuits (although many may argue for the spiced pumpkin bread...which is also amazing).
Just the sound of these words and you can begin to taste the food they're describing..."savory", "hand-rolled", "warm". These words are so accurate because what makes the baked goods so magical is that they are made fresh, made to order and made with care.
The corn bread is served like Texas Toast, thick slices, warm and golden. The biscuits are big and flakey and the doughnuts are similar to an orange flavored beignet. Savory, sweet, warm...this is the basket I eat as a meal.
4. Mache Salad with Lardons & Truffle Vinaigrette
Country
There are three components that make up this salad: Mache greens, lardons and truffle vinaigrette. The Mache is incredibly fresh and petite. The lardons are smoky, warm and crisp, giving a wonderful contrast and depth of flavor to the salad. But, it's the vinaigrette that makes the salad so unbelievable. You won't know it until you taste it, but there is something truly spectacular about this dressing. Maybe it's the combination of quality ingredients, maybe it's the way the dressing interacts with the rest of the salad. So simple. So elegant. Whatever it is, the salad is light and sophisticated and when it's gone, you'll wish there were more.
3.Pork Sausage with Jalapeno Cheddar Sauce
Dogmatic
I LOVE hot dogs. It's a guilty pleasure, I know, but I LOVE them. I also LOVE great bread. I mean crusty, warm, baguettes that crackle when you bite them and are soft and warm in the center.
Dogmatic has taken these two loves, combined them, and brought them to the next level. Hormone, antibiotic and nitrate free, these homemade sausages are all natural and all flavor. They come in a variety of proteins: pork, beef, lamb, chicken and turkey. Each sausage has a unique taste and seasoning. Pork is my favorite. It is a combination of Italian sausage and breakfast sausage, yet still maintains the integrity of a traditional hot dog.
The sausage comes incased in a wonderful, crusty baguette. To add greater dimension to this gourmet street food, the Cheddar Jalapeno sauce compliments the seasonings in the sausage as well as the crunchiness of the baguette. This white, luxurious sauce with just a bit of bite enhances the sausage while seeping into and flavoring the inside of the baguette.
From the first bite to the last, the three ingredients work together in harmony. I can't write anymore...I need to go get one...
2. Toasted Ricotta Gnocchi with Italian Parsley, Parmesan cheese & White Truffle Crèma
Jane
Gnocchi is a dish that always promises to be light and airy, but almost never delivers. At Jane, they deliver. The Toasted Ricotta Gnocchi is wonderful for two reasons: texture and flavor.
Brown and slightly crisp on the outside, light and fluffy on the inside. The sauce is velvety and silky but not heavy.
Before the plate even hits the table the aroma of truffle wafts through the air. The gnocchi are creamy and almost sweet. They are complimented perfectly by the truffle sauce which is earthy and creamy.
This dish is so light, you forget it's an indulgence not a healthily treat. It's an indulgence however, I could eat every day...
1. Steak Tartare
Cercle Rouge
Last week my friend Christa and I went for a holiday lunch at Cercle Rouge and decided to order their Steak Tartare. When it arrived, I knew I was going to love it. The meat was a wonderful pinkish red, showing how fresh it was. Flecks of shallot and capers shown throughout and a beautiful raw quail egg sat on top. Accompanying the tartare were baby frisee and pickled blanched plum tomatoes.
What is so wonderful about this dish is the freshness of the ingredients and the fact that each bite revealed more and more flavor and depth. First you mix in the egg. As the yolk hits the beef and you taste the first bite, hints of mustard hit your palate. Second bite, shallots. Third, cornichons. Fourth bite you take a bit with the frisee and tomato...heaven. By the time you're in the middle of the dish your tongue is hitting so many notes there's a symphony of flavors going on in your mouth.
Monday, December 21, 2009
Cooking with Cod & Creating a Masterpiece
When you think of sophisticated fish and elegant preparations, Cod is not the first fish to come to mind. However, Cod's mild flavor and tender texture can highlight whatever sauce or side it is paired with. Cod is also one of the more affordable fish and therefore an asset for many chefs.
I created this recipe to showcase Cod and the way it brings all the elements in a dish together. The flavor profiles in this dish are outstanding. The smokiness of the ragout, the sweet and salty of the yams & sun-dried tomatoes, the mild meatiness of the Cod and the subtle brightness of the vinaigrette, not at all fishy by the way, come together to create a flavor masterpiece.
WILD COD WITH CELERY ROOT RAGOUT, JAPANESE YAM & ANCHOVY VINAIGRETTE
Serves 4
Celery Root Ragout
Ingredients
3 Tablespoon Olive Oil
1 clove Garlic, thinly sliced
1 cup Red Onion, sauté slice
1 cup Celery Root (about ½ medium celery root), julienne
¼ cup Pancetta or Canadian Bacon, chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Umeboshi Vinegar
2 teaspoons Lime Juice
Salt to taste
Preparation
1. Heat 2 Tablespoons of oil in sauté pan. Add onion & garlic and sauté until they begin to caramelize. Add celery root, balsamic, umeboshi & salt.
2. Continue to sauté on low heat until celery root is soft and flavors have combined (about 30 minutes). Add lime juice & toss. Season to taste.
Japanese Yam with Sun-dried Tomato
Ingredients
1 ½ lb. Japanese Yam (about 2 small yams)
¼ cup Sun-dried tomatoes (soaked in water)
¼ cup Silk Tofu
2 teaspoons Ghee (or melted butter)
Preparation
1. Pierce yams with knife and bake yams at 350 until soft, approximately 45 minutes.
2. While yams are baking, soak tomatoes for 30 minutes, until soft. Mince and add to tofu. Whip mixture together until creamy. Add salt to taste.
3. Remove yams from oven. Let rest for 5 minutes and peel off skin. Add tomato mixture a spoonful at a time and mix with yams. Drizzle with Ghee. Smash yams but keep chunky. Add additional tomato mixture as needed.
Anchovy Citrus Vinaigrette
Ingredients
1 Tablespoon Anchovy Paste
Juice of 1 Lemon
Juice of ½ Lime
1 Tablespoon Cilantro, chopped
1 teaspoon Thyme
¼ Cup Brown Rice Vinegar
1 Tablespoon Rice Wine Vinegar
½ Cup Olive Oil
Preparation
1. Combine paste, lemon juice, lime juice, vinegars & herbs.
2. Drizzle in Olive Oil while whisking dressing. Season to taste.
3. Serve over fish & drizzle onto plate.
Seared Wild Cod
Ingredients
4 4oz.-6oz. Wild Cod Filets
4 Tablespoon Olive Oil
sea salt & freshly ground pepper
Preparation
1. Remove any bones from each filet. Sprinkle both sides of each filet with salt & pepper.
2. Heat olive oil in large sauté pan over medium high heat. When the oil begins to shimmer, right before it smokes, add the Cod filets and cook until the sides of the fish become solid white on each side, about 4 minutes. Turn filets over and continue cooking additional 3-4 minutes.
3. Plate fish as follows:
1-Spoonful of celery root ragout in the center of the plate
2-Top with spoonful of smashed yam
3-Place fish on top of yam
4-Drizzle anchovy vinaigrette over fish and in a circle around plate
5-Serve immediately
I created this recipe to showcase Cod and the way it brings all the elements in a dish together. The flavor profiles in this dish are outstanding. The smokiness of the ragout, the sweet and salty of the yams & sun-dried tomatoes, the mild meatiness of the Cod and the subtle brightness of the vinaigrette, not at all fishy by the way, come together to create a flavor masterpiece.
WILD COD WITH CELERY ROOT RAGOUT, JAPANESE YAM & ANCHOVY VINAIGRETTE
Serves 4
Celery Root Ragout
Ingredients
3 Tablespoon Olive Oil
1 clove Garlic, thinly sliced
1 cup Red Onion, sauté slice
1 cup Celery Root (about ½ medium celery root), julienne
¼ cup Pancetta or Canadian Bacon, chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Umeboshi Vinegar
2 teaspoons Lime Juice
Salt to taste
Preparation
1. Heat 2 Tablespoons of oil in sauté pan. Add onion & garlic and sauté until they begin to caramelize. Add celery root, balsamic, umeboshi & salt.
2. Continue to sauté on low heat until celery root is soft and flavors have combined (about 30 minutes). Add lime juice & toss. Season to taste.
Japanese Yam with Sun-dried Tomato
Ingredients
1 ½ lb. Japanese Yam (about 2 small yams)
¼ cup Sun-dried tomatoes (soaked in water)
¼ cup Silk Tofu
2 teaspoons Ghee (or melted butter)
Preparation
1. Pierce yams with knife and bake yams at 350 until soft, approximately 45 minutes.
2. While yams are baking, soak tomatoes for 30 minutes, until soft. Mince and add to tofu. Whip mixture together until creamy. Add salt to taste.
3. Remove yams from oven. Let rest for 5 minutes and peel off skin. Add tomato mixture a spoonful at a time and mix with yams. Drizzle with Ghee. Smash yams but keep chunky. Add additional tomato mixture as needed.
Anchovy Citrus Vinaigrette
Ingredients
1 Tablespoon Anchovy Paste
Juice of 1 Lemon
Juice of ½ Lime
1 Tablespoon Cilantro, chopped
1 teaspoon Thyme
¼ Cup Brown Rice Vinegar
1 Tablespoon Rice Wine Vinegar
½ Cup Olive Oil
Preparation
1. Combine paste, lemon juice, lime juice, vinegars & herbs.
2. Drizzle in Olive Oil while whisking dressing. Season to taste.
3. Serve over fish & drizzle onto plate.
Seared Wild Cod
Ingredients
4 4oz.-6oz. Wild Cod Filets
4 Tablespoon Olive Oil
sea salt & freshly ground pepper
Preparation
1. Remove any bones from each filet. Sprinkle both sides of each filet with salt & pepper.
2. Heat olive oil in large sauté pan over medium high heat. When the oil begins to shimmer, right before it smokes, add the Cod filets and cook until the sides of the fish become solid white on each side, about 4 minutes. Turn filets over and continue cooking additional 3-4 minutes.
3. Plate fish as follows:
1-Spoonful of celery root ragout in the center of the plate
2-Top with spoonful of smashed yam
3-Place fish on top of yam
4-Drizzle anchovy vinaigrette over fish and in a circle around plate
5-Serve immediately
The Perfect Neighborhood Trattoria...wish it were in my hood.
A few weeks ago we celebrated our friend Jeff's birthday. Instead of cocktails in the village, Jeff decided on laser tag in Long Island City followed by brunch in Astoria.
If you don't live in Astoria I'm sure you've never heard of Vesta. If you do live in Astoria, you've probably still never heard of Vesta. Located on the corner of 30th Avenue, Vesta Trattoria and Wine Bar is as unassuming as the neighborhood it's in.
Walking into Vesta you are met with an environment that is both friendly and sophisticated. The front is filled with high wooden tables and casual window seating. A bar lines the middle of one side of the restaurant, featuring some of Vesta's many Italian wines. Dark woods and neutral colors fill the space and nostalgic photos and prints hang on the walls.
Vesta's entire wine list is Italian and is written on a long chalk board hanging high on one of the walls. They serve wines by the bottle, glass and shot...very smart. They also offer a "Classics" list. Sold only by the bottle, this is a select list of high quality "Classic Italian Varietals" offered at reduced prices.
We arrived for brunch, with only half our party, and were immediately shown to our table. There was no "we cannot seat an incomplete party" attitude, which was good as there is very little space to stand and wait, especially during Saturday brunch. The host/bartender/server asked us for a drink order while we waited for the rest of our party and promptly brought us water.
We ordered coffee, teas and hot chocolate. They have a wide array of organic teas and bring them to your table for selection. My coffee was a wonderful freshly brewed Italian roast, served in an old fashioned Italian coffee cup. The hot chocolate was like a molten chocolate delight...creamy, steaming and rich.
Vesta's cooking philosophy is "inspired by Italy, the local green market and a compliment to a menu without boundaries". Their Executive Chef, Michelle Vido, reflects this philosophy by using local vendors, organic ingredients and Italian influences in her menus. The brunch menu consists of Breakfast favorites, Italian inspired egg dishes, Pizzas, Pastas & Salads.
We decided to begin with one of the most interesting sounding items on the menu, "The Hangover Pizza". A fusion of classic breakfast items and traditional thin crust pizza, the dish combines pancetta, potatoes, fried eggs and tomato sauce. Clearly this was either going to be a huge hit, or major miss.
The first bite said it all. The spiciness of the tomato sauce and pancetta off-set the rich creaminess of the egg yolk and cheese. The savory flavors of the sausage and potatoes worked beautifully with the thin crispness of the crust. Nothing was overpowering, everything worked in harmony. Vesta's had set the bar very high.
For my main course, a friend and I shared two dishes, the "L'Italiano", poached eggs on grilled Italian bread with hot sopresatta & ricotta cheese and "A Warm Bankie" fried eggs with creamy polenta, asparagus, wild mushrooms & truffle oil.
"A Warm Bankie" is aptly named. It is a comfort dish, although like many things at Vesta, it is also very sophisticated. Creamy, warm and deliciously truffled, the polenta is the star of the dish. The other ingredients are used to compliment the polenta with texture and taste. The mushrooms and asparagus, are well seasoned and firm and the eggs are crisp on the edges with a gooey center.
The "L'Italiano" uses some interesting ingredients for an egg dish, such as ricotta and sopressata. Creamy, spicy, crunchy, there are a lot of elements that should work well together. When I tasted the dish however, the flavors were lost. In addition to salt, the dish needed a sauce to bring out the flavors and tie the dish together.
Other highlights of the meal included the Brioche Burger and Linguini. Buttery and thick, the freshly baked brioche bun held the juices of the pink plump burger. Topped with aged white cheddar, grilled onion and thick sliced tomato and served with thin, golden fries, this burger eats more like a well seasoned chopped steak. It also requires more than one napkin so do not attempt to eat this gracefully.
The "Linguini with seasoned bread crumbs, pepperoncini, garlic & olive oil" is another joy in taste and texture. The taste/texture combo between the bread crumbs and pepperoncini is savory and salty, crispy and chewy, enough to go bite for bite until the very end. Plus the olive oil adds a lovely fragrant overtone that gives the dish an authentic feel.
As we were celebrating a birthday, our attentive server/bartender/host presented the guest of honor with Vesta's signature "Baby Jesus" Cake. This simple yet serious cake is served warm, with fresh whipped cream and a light caramel sauce. It is moist with delicate pieces of dried dates for texture. It tastes sinful yet wholesome at the same time. And, although we all said we could not eat another bite, the dessert was gone in less than five minutes.
I'm a Manhattanite and have always believed that the best restaurants are in Manhattan. However, take away my Manhattan bias and Vesta is better than half of the trendy places in the East or West Village for a third of the price with none of the attitude. So I guess the only question is "Can they call me a cab at the end of the meal?"
VESTA
Trattoria & Wine Bar
21-20 30th Avenue
Astoria, NY 11102
718-545-5550
www.vestavino.com
If you don't live in Astoria I'm sure you've never heard of Vesta. If you do live in Astoria, you've probably still never heard of Vesta. Located on the corner of 30th Avenue, Vesta Trattoria and Wine Bar is as unassuming as the neighborhood it's in.
Walking into Vesta you are met with an environment that is both friendly and sophisticated. The front is filled with high wooden tables and casual window seating. A bar lines the middle of one side of the restaurant, featuring some of Vesta's many Italian wines. Dark woods and neutral colors fill the space and nostalgic photos and prints hang on the walls.
Vesta's entire wine list is Italian and is written on a long chalk board hanging high on one of the walls. They serve wines by the bottle, glass and shot...very smart. They also offer a "Classics" list. Sold only by the bottle, this is a select list of high quality "Classic Italian Varietals" offered at reduced prices.
We arrived for brunch, with only half our party, and were immediately shown to our table. There was no "we cannot seat an incomplete party" attitude, which was good as there is very little space to stand and wait, especially during Saturday brunch. The host/bartender/server asked us for a drink order while we waited for the rest of our party and promptly brought us water.
We ordered coffee, teas and hot chocolate. They have a wide array of organic teas and bring them to your table for selection. My coffee was a wonderful freshly brewed Italian roast, served in an old fashioned Italian coffee cup. The hot chocolate was like a molten chocolate delight...creamy, steaming and rich.
Vesta's cooking philosophy is "inspired by Italy, the local green market and a compliment to a menu without boundaries". Their Executive Chef, Michelle Vido, reflects this philosophy by using local vendors, organic ingredients and Italian influences in her menus. The brunch menu consists of Breakfast favorites, Italian inspired egg dishes, Pizzas, Pastas & Salads.
We decided to begin with one of the most interesting sounding items on the menu, "The Hangover Pizza". A fusion of classic breakfast items and traditional thin crust pizza, the dish combines pancetta, potatoes, fried eggs and tomato sauce. Clearly this was either going to be a huge hit, or major miss.
The first bite said it all. The spiciness of the tomato sauce and pancetta off-set the rich creaminess of the egg yolk and cheese. The savory flavors of the sausage and potatoes worked beautifully with the thin crispness of the crust. Nothing was overpowering, everything worked in harmony. Vesta's had set the bar very high.
For my main course, a friend and I shared two dishes, the "L'Italiano", poached eggs on grilled Italian bread with hot sopresatta & ricotta cheese and "A Warm Bankie" fried eggs with creamy polenta, asparagus, wild mushrooms & truffle oil.
"A Warm Bankie" is aptly named. It is a comfort dish, although like many things at Vesta, it is also very sophisticated. Creamy, warm and deliciously truffled, the polenta is the star of the dish. The other ingredients are used to compliment the polenta with texture and taste. The mushrooms and asparagus, are well seasoned and firm and the eggs are crisp on the edges with a gooey center.
The "L'Italiano" uses some interesting ingredients for an egg dish, such as ricotta and sopressata. Creamy, spicy, crunchy, there are a lot of elements that should work well together. When I tasted the dish however, the flavors were lost. In addition to salt, the dish needed a sauce to bring out the flavors and tie the dish together.
Other highlights of the meal included the Brioche Burger and Linguini. Buttery and thick, the freshly baked brioche bun held the juices of the pink plump burger. Topped with aged white cheddar, grilled onion and thick sliced tomato and served with thin, golden fries, this burger eats more like a well seasoned chopped steak. It also requires more than one napkin so do not attempt to eat this gracefully.
The "Linguini with seasoned bread crumbs, pepperoncini, garlic & olive oil" is another joy in taste and texture. The taste/texture combo between the bread crumbs and pepperoncini is savory and salty, crispy and chewy, enough to go bite for bite until the very end. Plus the olive oil adds a lovely fragrant overtone that gives the dish an authentic feel.
As we were celebrating a birthday, our attentive server/bartender/host presented the guest of honor with Vesta's signature "Baby Jesus" Cake. This simple yet serious cake is served warm, with fresh whipped cream and a light caramel sauce. It is moist with delicate pieces of dried dates for texture. It tastes sinful yet wholesome at the same time. And, although we all said we could not eat another bite, the dessert was gone in less than five minutes.
I'm a Manhattanite and have always believed that the best restaurants are in Manhattan. However, take away my Manhattan bias and Vesta is better than half of the trendy places in the East or West Village for a third of the price with none of the attitude. So I guess the only question is "Can they call me a cab at the end of the meal?"
VESTA
Trattoria & Wine Bar
21-20 30th Avenue
Astoria, NY 11102
718-545-5550
www.vestavino.com
Thursday, December 3, 2009
Hungry for Hungarian: A Meal Rich in Flavor and Family
My husband Erik and I just returned from visiting my grandmother in Florida. As usual, our visit consisted of eating, listening to the same stories over and over, eating again and deciding where to go to eat.
Like many of the women in my family, my grandmother is a wonderful cook. However, as she gets older and her eyesight deteriorates she prefers to eat out for every meal, except breakfast when she makes two pieces of Cinnamon Raisin French Toast drowned in maple syrup.
Erik and I love eating out and enjoy a good early bird special as much as the next senior, but the thought of eating dinner at 4:30pm for our enire visit was not appealing. There had to be another option.
We were listening to my grandmother tell, for the second time that day, the story of her childhood journey to America, when it hit me… I would MAKE dinner and prepare all of Grandma's Hungarian favorites... Chicken Paprikash, Beef Goulash, Nukeli (also known as Spaetzle) and Cucumber Salad. That night we ate at 7pm… and it was DELICIOUS.
CHICKEN PAPRIKASH
Passed down from my Great-Grandmother, this Chicken Paprikash recipe is moist, tender and full of wonderful depth of flavor. It is also a one pot dish that is easy to prepare. It is naturally healthy and may be made lower in fat by using all white meat chicken, trimming or removing the skin or omitting the sour cream.
Serves 4
Ingredients:
1 1/2 Medium Yellow Onions
1 Green Pepper
1 Tablespoon chopped Garlic
1 Tablespoon & 1 teaspoon Olive Oil
1 Organic Chicken, quartered
1/4 Cup Smoked Hungarian Paprika
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1 Tablespoon Kosher Salt
1 teaspoon Black Ground Pepper
1 box Spaetzle *(may be found in most Supermarkets, in pasta aisle)
1 teaspoon Dill, chopped
2 Tablespoons Sour Cream
Preparation
1. Cut one onion into medium dice and combine in bowl with the garlic. Cut the green pepper into medium dice and add to onion and garlic. Thinly slice the remaining half onion and set aside.
2. In a large bowl, combine chicken with garlic powder, onion powder, salt pepper and 2 tablespoons paprika. Rub spices all over chicken until the chicken is thoroughly coated. Set aside until ready to use.
3. In a large braising pot, heat olive oil over medium high heat. Once oil begins to shimmer, add half onion, pepper and garlic mixture. Sweat vegetables until they begin to become tender and translucent, about 5 minutes. Add chicken, skin down and cook uncovered for 5-7 minutes to brown the skin.
4. Add remainder of the onions, pepper & garlic. Turn chicken pieces over and sprinkle the remaining 2 Tablespoons of paprika over chicken. Add sliced onions over top. Reduce heat to low, cover with lid and continue cooking 25-30 minutes.
5. While chicken is cooking, fill 4 quart sauce pot 2/3 with salted water and bring to boil. Add spaetzle and cook 25 minutes or until tender. Drain and toss with chopped dill and 1 teaspoon olive oil.
6. Remove lid from chicken. In small spoonfuls, add sour cream to sauce that has formed in bottom of pot. Replace lid and cook additional 5 minutes.
7. Remove chicken from heat. Serve straight from the pot with spaetzle and cucumber salad.
CUCUMBER SALAD
Serves 4
Ingredients:
3 Kirby Cucumbers, peeled & very thinly sliced (1/8" thick)
1/4 Cup Yellow Onion, very thinly sliced (1/8" thick)
3 Tablespoons granulated Sugar
1 Tablespoon Kosher Salt
1/2 Cup Distilled White Vinegar
1/4 Cup Water
1 Tablespoon chopped Dill
Preparation:
1. Combine all ingredients in medium sized mixing bowl. Toss to ensure that cucumbers are well coated and sugar and salt are dissolved. Refrigerate for a minimum of 1 hour.
2. Serve as side dish with Chicken Paprikash.
Like many of the women in my family, my grandmother is a wonderful cook. However, as she gets older and her eyesight deteriorates she prefers to eat out for every meal, except breakfast when she makes two pieces of Cinnamon Raisin French Toast drowned in maple syrup.
Erik and I love eating out and enjoy a good early bird special as much as the next senior, but the thought of eating dinner at 4:30pm for our enire visit was not appealing. There had to be another option.
We were listening to my grandmother tell, for the second time that day, the story of her childhood journey to America, when it hit me… I would MAKE dinner and prepare all of Grandma's Hungarian favorites... Chicken Paprikash, Beef Goulash, Nukeli (also known as Spaetzle) and Cucumber Salad. That night we ate at 7pm… and it was DELICIOUS.
CHICKEN PAPRIKASH
Passed down from my Great-Grandmother, this Chicken Paprikash recipe is moist, tender and full of wonderful depth of flavor. It is also a one pot dish that is easy to prepare. It is naturally healthy and may be made lower in fat by using all white meat chicken, trimming or removing the skin or omitting the sour cream.
Serves 4
Ingredients:
1 1/2 Medium Yellow Onions
1 Green Pepper
1 Tablespoon chopped Garlic
1 Tablespoon & 1 teaspoon Olive Oil
1 Organic Chicken, quartered
1/4 Cup Smoked Hungarian Paprika
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1 Tablespoon Kosher Salt
1 teaspoon Black Ground Pepper
1 box Spaetzle *(may be found in most Supermarkets, in pasta aisle)
1 teaspoon Dill, chopped
2 Tablespoons Sour Cream
Preparation
1. Cut one onion into medium dice and combine in bowl with the garlic. Cut the green pepper into medium dice and add to onion and garlic. Thinly slice the remaining half onion and set aside.
2. In a large bowl, combine chicken with garlic powder, onion powder, salt pepper and 2 tablespoons paprika. Rub spices all over chicken until the chicken is thoroughly coated. Set aside until ready to use.
3. In a large braising pot, heat olive oil over medium high heat. Once oil begins to shimmer, add half onion, pepper and garlic mixture. Sweat vegetables until they begin to become tender and translucent, about 5 minutes. Add chicken, skin down and cook uncovered for 5-7 minutes to brown the skin.
4. Add remainder of the onions, pepper & garlic. Turn chicken pieces over and sprinkle the remaining 2 Tablespoons of paprika over chicken. Add sliced onions over top. Reduce heat to low, cover with lid and continue cooking 25-30 minutes.
5. While chicken is cooking, fill 4 quart sauce pot 2/3 with salted water and bring to boil. Add spaetzle and cook 25 minutes or until tender. Drain and toss with chopped dill and 1 teaspoon olive oil.
6. Remove lid from chicken. In small spoonfuls, add sour cream to sauce that has formed in bottom of pot. Replace lid and cook additional 5 minutes.
7. Remove chicken from heat. Serve straight from the pot with spaetzle and cucumber salad.
CUCUMBER SALAD
Serves 4
Ingredients:
3 Kirby Cucumbers, peeled & very thinly sliced (1/8" thick)
1/4 Cup Yellow Onion, very thinly sliced (1/8" thick)
3 Tablespoons granulated Sugar
1 Tablespoon Kosher Salt
1/2 Cup Distilled White Vinegar
1/4 Cup Water
1 Tablespoon chopped Dill
Preparation:
1. Combine all ingredients in medium sized mixing bowl. Toss to ensure that cucumbers are well coated and sugar and salt are dissolved. Refrigerate for a minimum of 1 hour.
2. Serve as side dish with Chicken Paprikash.
Subscribe to:
Comments (Atom)
.jpg)
