Daily Dish

Palate cleansing (still cleansing)

2010-07-06T20:07:00.001-05:00

I have the option to shut down this blog while I'm revamping it, but I don't want to because (a) I may get lazy again and never return and (b) I'd like input while I'm working on it, so please let me know what you like/dislike about the changes. Be back soon...

Palate cleansing

2010-06-13T09:47:00.009-05:00

Please excuse the inordinate amount of time that's passed since my last post. I'm in the process of revamping this site, but wanted to keep it open to readers since there's a lot of good info on here. Feel free to browse in the meantime and check back on September 1, 2010 for the new and improved version.

Flex your mussel

2007-09-12T07:33:00.003-05:00

Welcome, class, to today's Fresh Pick: MUSSELS

The term "mussel" is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along coastlines worldwide. The freshwater and saltwater mussels are not closely related, and are grouped in different subclasses, despite some similarities in appearance. The freshwater Zebra mussels and their relatives live attached to rocks in a manner similar to marine mussels, but are classified with the Heterodonta, the taxonomic group including most bivalves referred to as "clams."

Archaeologically, there is much evidence for humans having utilised mussels as a source of food for thousands of years. Nowadays marine mussels are still a popular seafood item, especially in Belgium and the Netherlands, where they are consumed with French fries (mosselen met friet or moules frites). In Italy, they are a popular dish, often mixed with other seafood, or eaten with pasta. In Turkey, mussels are either covered with flour and fried on shishs (midye tava) or filled with rice and served cold (midye dolma). In France, the Éclade des Moules is a mussel bake popular along the beaches of the Bay of Biscay. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are commonly served in a chili based vinaigrette.

Mussels can be smoked, boiled or steamed. As for all shellfish, mussels should be alive just before they are cooked because they quickly become toxic after they die. The mussel shells open by themselves when cooked. (Discard any that remain closed after cooking.) Months with an "r" in their name (September to April) are said to be the in season for mussels.

Intertidal herbivorous shellfish such as mussels and clams can help people reach a healthy balance of omega-3 and omega-6 fats in their diets.

For some great recipes, click here or here or try this delicious dish:

2 Tbsp olive oil
3 cloves garlic, minced
1 med shallot, minced
1/3 c white wine (or white cooking wine)
2 lbs mussels, rinsed, drained, and debearded
6 oz prewashed baby spinach
3 plum tomatoes, deseeded and diced
2 tsp tarragon

In a large pan over low heat, sauté garlic and shallot in olive oil until soft and translucent. Add white wine and mussels, cover pan, raise heat to medium-low, and steam mussels until shells open, about 7 minutes.

Uncover pan and transfer mussels to a warming dish. Turn heat to high and allow liquid to reduce (by boiling) for about 5 minutes. Lower heat back to medium-low and add remaining ingredients, cooking and stirring frequently until spinach wilts, about 5 minutes. Remove mixture from heat and pour over mussels. Serve with crusty bread and a salad.

Leftovers

2007-09-04T21:41:00.001-05:00

Oui, je sais. Je suce pour n'écris pas régulièrement, mais j'ai été dépouillé des sentiments de l'inspiration récemment...en outre, j'ai été affligé avec mes accès réguliers de la léthargie dans lesquels pour que je prenne un stylo—ou, dans ce cas-ci, placer mes mains sur un clavier—s'avère être tout à fait un effort accablant mieux sauvé pour un autre jour. Hélas, un autre jour a arriver encore. Jusque-là, je vous ai offert manger heureux.

Olive you.

2007-08-17T22:28:00.000-05:00

Welcome, class, to today's Fresh Pick: OLIVES & OLIVE OIL

The olive branch has long been a symbol of peace, and the silvery-leaved olive tree has been considered sacred at least as far back as the 17th century b.c. Native to the Mediterranean area, the olive is a small, oily fruit that contains a pit and is grown both for its fruit and its oil in subtropical zones including the United States (Arizona, California and New Mexico), Latin America, and throughout the Mediterranean.

Olive varieties number in the dozens and vary in size and flavor. All fresh olives are bitter and the final flavor of the fruit greatly depends on how ripe it is when picked and the processing it receives. Underripe olives are always green, whereas ripe olives may be either green or black. Spanish olives are picked young, soaked in lye, then fermented in brine for 6 to 12 months. When bottled, they're packed in a weak brine and sold in a variety of forms including pitted, unpitted or stuffed with foods such as pimientos, almonds, onions, and jalapeños. Olives picked in a riper state contain more oil and are a deeper green color. The common black olive or Mission olive is a ripe green olive that obtains its characteristic color and flavor from lye curing and oxygenation. Olives that are tree ripened turn dark brown or black naturally. The majority of these olives are used for oil but the rest are brine or salt-cured and are usually packed in olive oil or a vinegar solution. The Greek kalamata and the French niçoise olives are two of the more popular imported ripe olives. Dry-cured olives have been packed in salt, which removes most of their moisture and creates dry, wrinkled fruit.

Both domestic and imported olives are available bottled, canned and in bulk year-round in a variety of forms including whole (pitted, unpitted and stuffed), sliced and chopped. Unopened olives can be stored at room temperature for up to two years. Once opened they can be refrigerated in their own liquid (in a nonmetal container) for several weeks.

Olives are a smart snacking alternative. When reaching for chips or nachos, you might want to consider olives as a tasty change of pace from the run of the mill snack items. With only seven calories per extra large olive and 2.5 grams of fat per serving, not only are olives a low fat food, but they are an excellent source of the good fats that help lower the bad cholesterol.

The oil from the olive was one of the very first products manufactured by mankind. It offered light itself when ancient cultures used to fill the continuously burning lamps in their sanctuaries because it burned so slowly and emitted little smoke.

Olive oil became the base for the most highly prized soaps and perfumes, and was indispensable for dressing wool before spinning. The versatile liquid was used as a salve on chapped skin as a shield against bacteria on wounds, and was an effective remedy for an upset stomach. Most importantly, those first olive crops provided endless culinary possibilities for enriching food with the marvelous oil they yielded.

Cold-pressed, extra virgin is the best you can buy, but olive oils of that type vary greatly in taste. The nuances of flavor can only be determined by sampling a number of extra virgin oils from different countries. Olive oil is like wine in that it derives its flavor from the environment in which the trees are grown. Just as in ancient times, this wonderful commodity is now practically indispensable in our diet.

Olive oil is earthy, it is complex, and a superb culinary partner for countless foods and shouldn’t be taken for granted. After all, if it was the crowning touch for kings, it has to be something special.

For some great recipes, click here or here or try this simple vinaigrette:

2 Tbsp balsamic vinegar
2 tsp Dijon mustard
Pinch Kosher salt
1/4 tsp freshly gound pepper
1/4 tsp brown sugar
1/4 c extra virgin olive oil

In a small bowl, whisk together all of the ingredients except the olive oil. Slowly drizzle in the olive oil while continuing to whisk, until fully combined. Spoon over your favorite mixed greens, pasta salad, or serve as a dip for crudités.

Simply delicious: Part 5

2007-08-13T23:32:00.000-05:00

One of my favorite magazines (and websites) is Real Simple, so I'm here to share with you some fantastic articles that I've recently come across:

7 Easy Kebab Recipes: These grilled skewer dishes are sure to satisfy any palate.

Favorite Wine Picks: It doesn’t take an expert to predict that wine bottles with bold graphics and snappy logos will be easier to remember than those with delicate lettering and traditional seals. But you do need an expert—or two—to figure out exactly how much more memorable they are.

Pickled Foods: Cucumbers aren't the only food worth brining. Here, some of the odder items that people pickle.

The Best Pickles: No need to scrape the bottom of the barrel. These six tangy, low-calorie standouts will see you through any crunch time.

How Safe Is Your Kitchen?: Are wooden cutting boards unhealthy? Is it OK to put hot leftovers in the refrigerator? Experts separate myth from reality.

Enjoy!

The brunch bunch: city style

2007-08-11T18:25:00.000-05:00

Today, eight of us gals spent a gorgeous, sunny Saturday in the West Village eating and chatting over a delicious brunch at Agave.

Smooth adobe walls, spruce-fir-latticed ceilings and flickering candles help create the stylishly relaxed vibe. Sit by the tall front windows watching West Village strollers, or settle into the warm, spacious back dining room. An informed, friendly staff takes care of newcomers and the slew of Agave addicts alike.

Two in our group ordered the Silver Dollar Blueberry Pancakes which were filled with a lemon-mint cream cheese and topped with fresh berries. Another two ordered the Cinnamon Brioche French Toast (slices the size of small trees) served with Vermont maple syrup and strawberries. The rest of us had one of the egg dishes offered by Agave: the Traditional Eggs Benedict with Serrano ham or the Three Egg Omelette made with a choice of sweet peppers, poblanos, onions, cheese, fine herbs, spinach, smoked bacon, mushrooms, ham, sour cream or chorizo.

Losing track of time didn't bother the waitstaff as it might in so many of the other fine New York eateries. Instead, our server (smart guy) offered up a fancy dessert menu which consisted of a well-portioned and creamy cheesecake on an almond graham cracker crust with guava sauce, sopapillos (crispy flour tortillas) with vanilla ice cream and a generous drizzling of dulce de leche, a selection of seasonal sorbetti (in our case, strawberry-cranberry, pear, and guava), and a molten center chocolate cake served with a giant scoop of banana praline ice cream.

All in all, we spent nearly four hours in this establishment and, aside from the two times our waiter forgot to bring another round of mimosas and coffee, were well taken care of. We left with happiness in our bellies and smiles on our faces...the way every day should be.

Crock Pot: Eighth Installment (The Celebration Edition)

2007-08-09T23:17:00.000-05:00

Marc made reservations for our 64th monthiversary last month at Amalia, an 8,000 square foot, bi-level restaurant and lounge which serves "an inventive American cuisine with a Mediterranean flair." The décor in Amalia is modeled after the ornate Baroque style, but still maintains a simplicity so that the ambience enhances the food instead of competes with it. We found the tin ceiling, pin lights, soft music, and gorgeous parquet floor provided a very warm mood for us during dinner. There were no tablecloths and an exposed brick wall which played nicely in its starkness against the otherwise lavish atmosphere.

For our appetizer, we ordered the Bread Spread Trio (spreads consisted of an avocado hummus, a Meyer lemon-green olive tapenade, and a pomegranate-walnut butter) and a Greek-inspired Shrimp Saganaki, which was a little underwhelming. For our main course, I had the Jumbo Shrimp Fideuá, a paella dish made with Spanish pasta instead of rice and served with San Marzano tomatoes and a smoked paprika aïoli. Marc ordered the Angus Skirt Steak rubbed with Mediterranean spices and served with pepperonata (carmelized peppers) and baby arugula.

For dessert, we split the Warm Hazelnut and Polenta Torte which was decadently drizzled with praline hot fudge and accompanied by a scoop of ricotta gelato on the side.

A couple of weeks later, Marc & I and about a dozen others celebrated K's birthday at Samba-Le:

Brazilian and Italian traditions blend seamlessly at this East Village oasis. Full of warmth and passion, Samba-Le encourages sharing amongst friends with a bold menu of small plates. The seasonal menu changes monthly and their varieties of sangria and Brazilian specialties like caiparinhas will have you dancing well into the night. There's live samba music every Friday and Saturday night after 11pm. Samba-Le is a great venue for large groups, but call in advance for reservations and bring cash as the venue does not accept credit cards.

Everyone at the table shared plates and plates of the house's soft and gooey Brazilian Cheese Bread and picked off each other's entrées, which included Frango Assado half-chicken roasted with rosemary & lemon and served with rice, Costela braised short ribs in red wine reduction over broccoli rape, Picanha certified Angus skirt steak served with mashed potatoes and organic baby spinach, Porco Assado roasted pork loin over summer squash spaghetti, and homemade lasagna with meat ragout among other delicious dishes.

A month later, to celebrate our 65th monthiversary, Marc & I headed to Via Delle Zoccolette, which is an adorable, albeit Euro-trendy, Italian place...and downstairs from our apartment. We couldn't have eaten anywhere closer if it was our own kitchen. To stick with the tradional Italian fare on the menu, I opted for spaghetti & meatballs and Marc had lasagna. We were in and out of that place in about 45 minutes, which was perfect being that it was near ninety degrees that evening and Zoccolette wasn't air conditioned.

To top off nearly two months of celebratory eating, A and I headed to Little Italy this evening for her belated birthday dinner at her favorite Mulberry Street restaurant, Caffe Sorrento where she enjoyed the Calamari Luciana and I the Fettuccine con il filetto di pomodoro while we both polished off an entire basket of soft, semolina bread. A is one of my nearest and dearest (and most beautiful) friends and it was wonderful to spend a calm, breezy summer evening catching up with her.

As I look back on this post, I realize how grateful I am to have such an assortment of delectable eateries so close to home, but, more importantly, how honored I am to share my meals with some of the most fabulous people I know.

Nuts over nutmeg!

2007-07-26T23:22:00.000-05:00

Welcome, class, to today's Fresh Pick: NUTMEG

When Columbus sailed from Spain looking for the East Indies, nutmeg was one of the spices for which he was searching. Native to the Spice Islands, this seed from the nutmeg tree (a tropical evergreen) was extremely popular throughout much of the world from the 15th to the 19th century. When the fruit of the tree is picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane that, when dried and ground, becomes the spice mace. The hard, egg-shaped nutmeg seed is grayish-brown and about one inch long. The flavor and aroma are delicately warm, spicy and sweet. Nutmeg is sold ground or whole. Whole nutmeg freshly ground with a nutmeg grater or grinder is superior to that which is commercially ground and packaged (this goes for all ground spices). One whole nutmeg grated equals two to three teaspoons of ground nutmeg.

While nutmeg is usually associated with sweet, spicy dishes—pies, puddings, custards, cookies and spice cakes—it combines just as well with many cheeses, soups, sauces, and other savory dishes. It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant and is often included as part of the Moroccan spice blend ras el hanout. It is indispensable to eggnog and numerous mulled wines and punches.

Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea. However, nutmeg’s flavor and fragrance come from oil of myristica, containing myristicin, a poisonous narcotic*. Myristicin can cause hallucinations, vomiting, epileptic symptoms and large dosages can cause death. (Um, scary.) These effects will not be induced, however, even with generous culinary usage.

*I don't drink or do drugs, but I researched this online and users seem to have a consensus that two tablespoonfuls are the appropriate dosage to feel the narcotic effects, but caution against any more than that or combining nutmeg sessions with MAO inhibitors due to "unknown effects." Please note that I do not condone using nutmeg in this way. I just like to present the facts.

For some great recipes, click here or here or try this simple side dish:

2 Tbsp olive oil
1 bag prewashed baby spinach
1/4 tsp freshly grated nutmeg
Zest of one lemon
Salt and pepper to taste

Sauté spinach in olive oil over low heat, about 7 minutes, lightly stirring to evenly wilt all leaves. Sprinkle nutmeg and lemon zest over spinach and stir to combine. Remove from heat; add salt and pepper to taste.

Seconds

2007-07-25T21:53:00.000-05:00

I couldn't get enough of the great deals during Restaurant Week ($35 three-course dinners at some of the city's best restaurants), so I reserved a table at Django where Marc joined me after work for a second night of eating out.

Inspired by the legendary French gypsy and jazz guitarist, Django Reinhardt, Django's décor and riviera cuisine sweep visitors away to the French Riviera as it calls on rich ingredients of France and the Mediterranean.

The Restaurant Week menu was simple, but provided enough variety although, in the end, Marc and I ordered the exact same appy (Sweet Jersey Corn Chowder) and dessert (Bittersweet Chocolate Financier—a light, spongy tea cake—topped with a summer apricot mousse), but chose different entrées. I went with the delicate, yet flavorful Pan-Seared Chatham Cod served with heirloom tomatoes, basmati rice, and braised rainbow chard while Marc opted for the Herb Roasted Pork Loin which was accompanied by a grilled peach chutney, hominy, and mustard greens.

We were seated in a private, quiet corner inside a Moroccan-esque curtained room that featured a modern, sleek leather banquette that ran along the walls of the room and were topped with ornately decorated pillows, perfect for resting my weary spine after a long day at work. The rest of the establishment holds about 300 with a terrace that's open during summer that promises diners will "experience an oasis in the heart of Midtown with our beautiful hedges and fresh flowers."

Marc and I were impressed by the seasonal cuisine and fresh flavors at Django and we both enjoyed our meals a great deal, but, in comparison, last night's dinner was better. And, also for the second night in a row, I walked all the way home in yet another pair of high heels—this time a fabulous pair of mauve, open-toe Enzo Angiolini pumps. I can say, with 100% certainty, that I will only be wearing sneakers for the next four days...but, boy, was it worth it.

Bite of the apple.

2007-07-24T22:28:00.000-05:00

It's Restaurant Week this week (last week, too, actually), so I enjoyed a fantastic dinner—probably one of the best I've eaten in months—this evening with L at Marcus Samuelsson's Asian-fusion restaurant Riingo. While L chose items off the main menu, I went with the prix fixe Restaurant Week menu (for $35) which included an appetizer of Salmon Avocado Sushi Roll, a main course of perfectly seared Hangar Steak served over buttery, creamy, smooth mashed Japanese sweet potatoes and grilled tomatoes, and crispy-and-sugary-on-the-outside, soft-and-gooey-on-the-inside Green Tea Donuts with green tea ice cream on the side (pictured here on right).

At the age of 36, chef Marcus Samuelsson's achievements read like those of a seasoned veteran. But he is a young, accomplished chef still on the rise, elevating the bar for culinary excellence. After attaining critical and popular success for his interpretive Scandinavian cuisine at Aquavit, Samuelsson conceived Riingo to further challenge his creative sensibilities. In this modern restaurant, inventive versions of American and Japanese classics coexist on a single menu.

With a name inspired by the Japanese word for "apple" (the iconic symbol of New York City), Riingo's menu reflects chef and proprietor Marcus Samuelsson's creativity, his admiration for American and Japanese cuisine, and the diversity of flavor that New York represents.

I love to eat, but I hate going to the gym, so in order to compensate for the massive amounts of yummies I jammed in my craw tonight, I walked all the way home—about three miles—in 4-inch strappy heels. Needless to say, I'm pretty proud of myself right now, although, admittedly, about six blocks from my apartment, it started to feel as though there was a tiny barbed wire pressed against my left ankle. Ah, the lengths I'll go to for great food.

Wilted

2007-07-20T22:29:00.000-05:00

I just came back from a wake for a family friend who passed away on Tuesday from Scleroderma (which is the only disease that I know of that completely freaks me out). She was a wonderful woman who was full of smiles and yummy cooking and will be sorely missed by everyone who knew and loved her.

While I was at the funeral home this evening, I couldn't help but notice how casually dressed everyone was, primarily the women. They were wearing flip flops and capri pants which I found to be better suited for a summer barbecue than a wake. Call me a fuddy duddy, but I don't agree with this being the new dress code when giving condolences. This isn't the first time I've noticed this, either, and I find it disrespectful. After all, I was alone in my office today on a casual Friday and I still decided to dress in a conservative, black, button-down shirt, a pair of trousers, and black, closed toe pumps.

When I die, please dress appropriately, or you will be sent home.

Smorgasbord

2007-07-18T21:28:00.000-05:00

I didn't feel well yesterday, so I called out of work and slept from 7:00 am to 1:15 pm. I eventually felt better after feeding myself and watching a movie, but I had the worst night's sleep last night, probably because of all the sleeping during the day. That's just insult to injury.

It rained this morning. A lot. I have two umbrellas, both of which are broken. I did not appreciate the rain.

My office has been looking like the devil's warehouse for the past week after preparing for an upcoming sales meeting. I decided to clean as best as possible by making a decision about every piece of paper, every file, every e-mail I came across. It worked until I realized I have seventeen pairs of shoes strewn under my desk, then I got distracted.

Check your sock and then check it again.

Apéritif

2007-07-12T21:05:00.000-05:00

On Tuesday, I Windexed my shirt thinking it was Febreze.

This morning, I stepped into the shower with my glasses on.

Pray tell, is this the onset of senility or am I merely comic relief for Marc? If the latter, I need to come up with some new material.

Jalapeño: Hot stuff!

2007-07-11T18:35:00.000-05:00

Welcome, class, to today's Fresh Pick: JALAPEÑO

Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from hot to very hot. They have a rounded tip and are about 2 inches long and 3/4 to 1 inch in diameter. Besides their flavor, jalapeños [hah-lah-PEH-nyohs] are quite popular because they're so easily seeded (the seeds and veins are extremely hot). They're available fresh and canned and are used in a variety of sauces, sometimes stuffed with cheese, fish or meat, and in a multitude of dishes. In their dried form, jalapeños are known as chipotles. America’s favorite chile pepper is by far the jalapeño, which is milder than its cousin, the serrano.

The spiciness in the jalapeño comes from a compound called capsaicin that is found in all hot peppers. Interestingly enough, capsaicin is found in no other plant than the chile pepper. A single drop of this substance combined with 100,000 parts water is still noticeably spicy. Capsaicin itself is tasteless and odorless and is produced by the glands in the chile pepper’s placenta (ew, yes, the placenta), found at the top portion of the pepper below the stem.

NOTE: The placenta is about sixteen times hotter than the rest of the pepper and is usually removed along with the seeds (another hot part of the pepper) when preparing food. If you’re looking for a good kick with your dishes, leave it in along with the seeds. Additionally, when handling chile peppers, you should always wear rubber gloves to avoid contact with the pepper oils. The oils can cause a burning sensation on the skin.

For some great recipes, click here or here or try this great party dish:

1 14 oz bag extra thick tortilla chips
3 cups refried beans
3 cups cheddar cheese, grated
4 jalapeño peppers, sliced

Preheat oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. If possible, use a baking pan that also can be used as a serving pan, such as a ceramic platter. Spread the refried beans over the chips. Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted.

Serve with dollops of salsa, sour cream, and/or guacamole. Top with chopped cilantro to be extra fancy.

Serves 8.

Repeat.

2007-07-09T22:37:00.000-05:00

Oh, dear. I've done it again.

Kiwis

2007-07-06T21:56:00.003-05:00

People, do yourself a favor and watch this awesome show. (I couldn't have said it better myself, Shakes).

A spot of tea

2007-07-05T18:58:00.000-05:00

Last month, six of us met for lunch at The Upper Crust, a not-too-cutesy, British-European-American tea house in Morris County, New Jersey, located right off Rt. 287 in Boonton.

The Upper Crust is the lifetime dream of owners and chefs Susan and Andrew Chappell, who have 20 years experience in the culinary industry. Susan Chappell started her culinary education in Liverpool, England, the city of her childhood, and worked in 4- and 5-star establishments around the world including the renowned Savoy Hotel in London. After perfecting her skills as a top shelf pastry chef, she moved to Bermuda and worked as the pastry chef at one of the island's most exclusive cottage hotels.

There she met Andrew from New Jersey who, after attending the well respected Johnson and Wales culinary program, also worked in many high end establishments. After working together in Bermuda, the two chefs moved to Australia to work in Sydney and participate in the 2000 Olympics.

Returning to New Jersey they were married and started to put in motion a plan for the future Upper Crust, combining the fine cuisine they experienced throughout their career and travels.

Susan creates all her pastries fresh daily. Andrew heads the kitchen with creative and delicious menus that change seasonally.

The Upper Crust opened in April 2004, and has been going strong, expanding the restaurant to the location next door, thereby establishing "The Empire Room" to accommodate the many requests received for private functions and the ever increasing à la carte traffic overflowing from the Victoria room.

The Upper Crust continues to evolve and provide the highest quality in food and service. As said often by Susan and Andrew, "Quality is easy, it's all we know."

On the day our brunch bunch visited, we mixed up the menu, each of us ordering something different: the Stilton Salad (imported Stilton cheese & walnut salad with fresh apples & beets tossed with mixed greens & vinaigrette), the Oven Roasted Chicken Salad (roasted chicken tossed with field greens & wild mushrooms, toasted almonds & honey croutons all tossed in a sherry vinaigrette), the delicious Quiche of the Day (cheese!) which was served with soup or salad, an assortment of finger sandwiches, individual pastries & cakes (scones, homemade lemon curd, clotted cream, and jams), and a variety of fragrant and soothing pots of tea (I had the Ginger Jasmine, which was heavenly).

The Upper Crust serves brunch on Sundays from 11:30 am to 3:00 pm and is open for lunch Wed-Sat from 11:30 am to 3:00 pm and dinner on Thu-Sat from 6:00 pm to 10:00 pm. Parking can be tricky during prime times, but, if you can't find an open spot on the street, there is metered parking around the corner.

Mascarpone. How cheesy.

2007-07-04T14:43:00.000-05:00

Welcome, class, to today's Fresh Pick: MASCARPONE

Hailing from Italy's Lombardy region, mascarpone [mas-kahr-POH-nay] is a buttery-rich double- to triple-cream cheese made from cow's milk. It is ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It's versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy's Friuli region, a favorite blend is mascarpone mixed with anchovies, mustard and spices (so not Dina's favorite blend). But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.

In processing, the cow's milk is allowed to stand, and after rising naturally to the milk surface, the cream is skimmed off, poured into metal containers, and heated in a double boiler. Once it reaches 185 degrees Fahrenheit (85 Celcius), tartaric acid blended in water is added; the mixture thickens shortly, becoming very dense. Afterward, It is allowed to rest refrigerated for twelve hours in special containers, where the whey separates. The mascarpone (minus the whey) is placed in cloth bags and allowed to further purge its whey for 24 additional hours.

If mascarpone isn't available at your neighborhood supermarket, check with gourmet shops, large chain grocery store delicatessens, cheese shops, or Italian delicatessens and markets.

For some great recipes, click here or here or try your hand at tiramisu, a fancy favorite dessert:

8 eggs, separated
1/3 c sugar
i lb mascarpone cheese
1 c heavy cream
2 c brewed espresso coffee, cooled
2/3 c brandy or other sweet liqueur
30 lady finger cookies
2 oz bittersweet chocolate, grated
2 Tbsp Dutch process cocoa powder, sifted, for garnish

Mix the sugar into the egg yolks, blending well. Add a little mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.

In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.

In another bowl, beat the egg whites until stiff peaks form. Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites. Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.

Place expresso coffee in a large mixing bowl, and combine with the brandy. Dip a lady finger into the expresso, lay it in baking dish on cream mixture. Top with grated chocolate. Continue in this manner, laying lady fingers side by side to cover the bottom. Place another 1/3 of cream mixture on top of soaked lady fingers. Cover this with another layer of expresso-soaked lady fingers and top with remaining cream mixture and grated chocolate. Dust final layer with grated chocolate and cocoa powder.

Chill 2 hours to set.

Fried potatoes

2007-06-30T00:04:00.000-05:00

Dear D.S.,

Thank you for contacting me back in April on Classmates.com. As you can see, I still have yet to open and read your e-mail. If you think I haven't gotten around to it because I'm super busy, you're mistaken. I am blatantly ignoring it because I still resent your actions that day back at the town pool when we were eleven and your grandma gave you two bags of potato chips to take with you for snacks and (in front of me, I might add) told you that one bag was for you and the other for me because it was my guest pass you were using to get into the pool in the first place and the least you could do to thank me was hand over a measly bag of chips. But, no. You did not. You opened one bag, let me have a small handful, and then kept the other for yourself.

And if you think I'm making this up, I'm not. Just ask my mom. She remembers that day, too.

It's not nice to bogart the chips, D.S. Let this be a lesson to you.

That smell

2007-06-29T02:01:00.000-05:00

Our air conditioner just kicked on and the initial burst of cool air smelled like bologna. Is that weird?

Frosting on the (cup)cake!

2007-06-27T23:11:00.000-05:00

I'm the first in line when it comes to free food. I will push grannies out of the way at the supermarket when I spot a "free samples" table. I'm almost always poor and hungry, so don't judge me.

This week at work, we celebrated not just one, but two birthdays with some of the fanciest of all cupcakes from Crumbs. So, of course, this was the best week ever.

Crumbs Bake Shop first opened its doors in March of 2003 on the Upper West Side of Manhattan by Mia & Jason Bauer. The menu is an irresistible blend of comfort-oriented classics and elegant baked goods but the speciality of the house is cupcakes. There are more than 25 varieties baked fresh daily and every Monday you can find a new cupake of the week. The stores are inspired by old-time candy shops and are warm and inviting with wood cases, tiled floors, and wall-to-wall treats.

Cupcakes are ordered in increments of six. You can choose individual cupcakes or a package filled with one type of cupcake. Prices range from $2.75-$3.75 each.

The cupcakes brought in for the birthdays ranged from Caramel Apple (moist vanilla cake with apples baked right in the batter and frosted with vanilla buttercream swirled with apples and topped with drizzled caramel) to Red Velvet (frosted with vanilla cream cheese frosting and drizzled with chocolate with red sprinkles around the edge and a cherry to finish it off) to Key Lime (vanilla cupcake filled and frosted with key lime buttercream and then rolled in white sprinkles). I've been on a sugar high for the past three days and it is awesome!

Take lemons and make...something with lemons in it

2007-06-25T23:40:00.000-05:00

Welcome, class, to today's Fresh Pick: LEMONS

Throughout the eons, lemons have been used for a multitude of nonculinary purposes—as an epilepsy remedy, a toothpaste, an invisible ink and a bleaching agent as well as in witchcraft. Though it originated in Southeast Asia, the lemon is now cultivated in tropical and temperate climates around the world, with California leading production in the United States. This bright yellow citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. The lemon can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel.

Lemons are available year-round with a peak during the summer months. Choose fruit with smooth, brightly colored skin with no tinge of green (which signals underripeness). Lemons should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks.

The lemon has a multitude of culinary uses for dishes sweet to savory, as well as a flavoring in many drinks. Few foods add such flavor magic as the simple lemon. Bottled and frozen lemon juice are also available in most supermarkets. The frozen juice is a passable substitute but the bottled product bears little resemblance to the real thing. Though the lemon is an excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), it begins to lose its vitamin power soon after it's squeezed. There's a 20 percent loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator.

Both lemons and limes are regularly served as lemonade or limeade, its equivalent, or as a garnish for drinks such as iced tea or a soft drink, with a slice either inside or on the rim of the glass. A wedge of lemon is also often used to add flavor to water. The average lemon contains approximately 3 tablespoons of juice. Lemons brought to room temperature before squeezing increases the amount of juice that can be extracted. (You can also roll a lemon with your palm along a hard surface to get the juices flowing.) Storing lemons at room temperature for long periods makes them more vulnerable to mold.

Lemon juice is typically squeezed onto fish dishes; the acidic juice neutralizes the taste of amines in fish by converting them to nonvolatile ammonium salts. In addition, lemon juice is widely used, along with other ingredients, when marinating meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.

Some people like to eat lemons as fruit; however, water should be consumed afterwards to wash the citric acid and sugar from the teeth, which might otherwise promote tooth decay and many other dental diseases. It can be used on its own or with oranges to make marmalade.

Lemons also make a good short-term preservative, commonly used on sliced apples. This keeps the fruit crisp and white for about a day, preventing the unappetizing browning effect of oxidization. This helps to prolong the usage of the fruit.

For some great recipes, click here or here or try this delicious summertime treat:

1 c sugar
5 c cold water
1 c freshly squeezed lemon juice (about 4 - 6 lemons)
Lemon slices for garnish

(Reduce the amount of sugar if you want your lemonade less sweet.)

In a small saucepan over very low heat, heat the sugar and 1 cup of water until the sugar is dissolved completely, stirring constantly. While the sugar is dissolving, use a juicer to extract the juice from the lemons. Add the juice and the sugar water to a pitcher. Add the remaining 4 cups of cold water (more or less for the desired strength). Refrigerate 30 to 40 minutes. Serve with ice and sliced lemons.

Serves 6.

A grain of salt.

2007-06-23T00:35:00.000-05:00

An open letter to any one of the three drunken college boys sitting next to me on the PATH train this evening:

You're a tool.

Love, Dina

Simply delicious: Part 4

2007-06-19T22:04:00.001-05:00

It's time for ice cream and who better to dish up some great recipes than Real Simple?

Make-Your-Own Ice Cream Recipes: Put your ice cream maker to good use with these tasty concoctions.

Ice Cream Cone Cupcakes: You can have your cake and eat its holder, too.

Enjoy!

Musical fruit

2007-06-17T17:11:00.000-05:00

On Thursday evening, T and I went to the "Verizon Presents Two Nights of Soul" performance at Radio City Music Hall which featured Robin Thicke and Chaka Khan opening up for Jill Scott, the Grammy Award-winning singer and songwriter best known for her jazz, rhythm and blues, and neo-soul sounds.

Platinum-selling Grammy-winning R&B singer Chaka Khan (anyone remember “I Feel for You” and "Ain't Nobody"?) was a disappointment to T and me. I'm fairly certain Ms. Khan, who's apparently only 54 years old, forgot the words to most of her songs unless she up and decided to scat through everything that evening. Although she wasn't the headliner, I ignorantly assumed she rehearsed for the concert before getting on stage. During her "bleep blopp bloop" -ing, I wondered how many of us could get away with showing up to work and just pretending to do our job. Not cool, Chaka. Not cool.

As for Robin Thicke, I don't think I get it. T, along with the majority of the audience that night, is practically in love with the R&B sensation but I found him lackluster to the incomparable vocal stylings of the incredibly talented Scott. Plus, he dances kind of dorky. Maybe if I only heard him on the radio, it would be a different story, but to see him on stage in front of a bare bones backup band dressed in a tux and white sneakers, I thought he looked so awkward that I couldn't concentrate on his music.

Kickin' it kidney bean style

2007-06-14T23:37:00.000-05:00

Welcome, class, to today's Fresh Pick: KIDNEY BEANS

Particularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the downside, it's an enthusiastic producer of flatulence. Unless you live in an area that grows kidney beans, you won't find them fresh but will have to settle for the dried or canned forms. White kidney beans—referred to as cannellini beans—aren't favored with the robust flavor of their red cousins, and are only available dried or canned. The tiny, tender French kidney beans are called flageolets (possibly named after "flatulence," but I'm still checking) and may be purchased dried, canned and, sometimes, frozen.

Kidney beans are a part of the cuisine of North India and are often used in Louisiana Creole cuisine since they pick up flavors well, making them ideal for marinating or adding to stews. They are also an excellent source of iron, magnesium, and folate. Use kidney beans to make chili, and add them to stews, soups, and salads, as well as to grain and vegetable dishes.

For some great recipes, click here or here or try this simple dish:

2 Tbsp olive oil
4 cloves garlic, thinly sliced
2 cans kidney beans, drained and rinsed
1/2 tsp ground black pepper
1/4 tsp kosher salt

In a medium pan set on low heat, sauté garlic in olive oil until soft and lightly "toasted" but not brown to avoid bitter flavor. Add cans of beans and continue to cook for about 15 minutes, stirring often. Add salt and pepper to taste and serve with crusty bread and a green salad.

Simply delicious: Part 3

2007-06-12T22:36:00.001-05:00

Since I've been living off these things for nearly two weeks now (and am still in the process of uploading pics from Italy to my computer), I've been inspired to post an article about them from Real Simple. Hope you likey:

Best Energy Bars: Somewhere between sawdusty protein bars and sugar-packed impostors lies a healthy afternoon snack that actually tastes good.

Enjoy!

A couple of old hams.

2007-06-11T20:53:00.001-05:00

One of my very best friends and I are planning a three-week cross-country road trip next May to commemorate our turning forty. We plan on staying no more than 24 hours in one place to be able to cover as much ground as possible and we want to get a real, local flavor everywhere we go, so we don't want to do anything "touristy."

While I have already been to a variety of places across the nation (all but 13 of the states), I would love to get some recommendations. Please let me know what some of your favorite cities, states, or places are in the U.S. and why.

And let me know if you don't mind us crashing at your place while we're on the road. We're not millionaires, after all.

Nummies.

2007-06-10T22:10:00.000-05:00

Ain't nothing better after spending entirely too many unpaid hours on a Sunday at work than ordering the Coco Shrimp Plato at Boca Chica, located at 1st Ave & 1st St (aka "the nexus of the universe"). A yummy bonus is the plate of free plaintain chips served with a spicy bean dip. Almost as good as a pair of fuzzy slippers. It's an analogy. I haven't ever eaten a pair of fuzzy slippers, I swear.

With so many hours at work and chowing down at neighborhood restaurants, is it any surprise that I still haven't uploaded my pics from Italy? Coming soon, I promise!

Bite me

2007-06-08T01:02:00.000-05:00

I am not a math whiz, but...

During my cross-country road trip in March, I prepared and planned my meals so as not to rely on any fast or junk food for sustenance while driving.
Total pounds lost while in a car: 7

After contracting a stomach virus in April, I was left incapacitated, in bed, and with an inability to digest any solid foods for nearly two weeks.
Total pounds lost while lying down: 4

While on vacation in Italy in May, I took every precaution not to overdo it on pasta dishes alone and incorporated chicken, fish, and fruit at every meal while drinking glasses and glasses of water.
Total pounds lost while eating gelato as a reward for my good behavior: 0

Over the course of the past few days in June, I simultaneously mourned the loss of my co-worker (who left to pursue an alternate career) as I organized our department for our upcoming seasonal sales meeting while training our new temp.
Total pounds gained while working fourteen hour days, running up and down nine floors of my office building, procuring vast amounts of paper cuts, and overactivating my sebaceous glands: 11

Stress doesn't stop me from consuming buckets of chocolate. Eleven pounds worth, apparently.

Garbage: The Saga Continues

2007-06-07T01:54:00.000-05:00

Thank you (both) for checking in on me. I'm still alive, but completely drained from being under the weather for so long and being completely overwhelmed at work right now having had to make up for lost time. I will blog again soon. I must before I go batty.

Miss you! Mean it!

Garbage

2007-05-28T14:56:00.000-05:00

Came back from Italy with a sinus infection - good times - and have been trying to recover slowly, but surely. More to come soon...

Basta, pasta.

2007-05-19T17:10:00.001-05:00

Greetings from Rome!

After landing here on Wednesday morning and suffering a nasty bout of both jet lag and a head cold, I'm finally starting to gain lucidity and enjoy all of the wonderful sites this city has to offer.

I've been taking pictures diligently and promise to post them and a link to the slideshow on the blog when I return.

Grazie mille to my fantastic cousin for letting me use her computer while I'm here! Tanti baci, cugina!

Spaghetti westerner

2007-05-15T11:33:00.000-05:00

Saluti, amici!

Sono eccitato che sto andando per un viaggio meraviglioso a Roma per visitare la mia cugina. Rinvierò in una settimana ed in una speranza avere alcune fotografie fantastiche per mostrarle.

Spero che abbiate una settimana bella!

The sweetest thing

2007-05-13T21:13:00.000-05:00

Happy Day, you mother!

Leftovers

2007-05-12T20:22:00.000-05:00

It's quite a lazy Saturday for me, so instead of taking the time and effort to post something original, witty, and insightful, I will share with you some pretty neat findings and/or items I've snagged off other folks' blogs and hope you are as amused as I am:

Demetri Martin: Superfun good times...and he hails from my home state of New Jersey (represent!).

Disapproving Rabbits: Anything can set these guys off.

Flat Belly Foods: Puffiness begone!

Nikon's Small World Photomicrography: Stuff is cool close up.

The Onion: Special women's issue...probably for Mother's Day.

Rainn Wilson's monologue on SNL: I want to make out with The Office.

Jam on it.

2007-05-11T22:58:00.000-05:00

Welcome, class, to today's Fresh Pick: JAM

Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft, even consistency without distinct pieces of fruit, a bright color, a good fruit flavor and a semijellied texture that is easy to spread but has no free liquid. Jam can be used as a bread spread, a filling for pastries and cookies, and as an ingredient for various desserts.

If you've always wanted to know the difference between jelly, jam, and preserves, wonder no more!

Jam is made from a blend of crushed pieces of fruit and fruit purée.

Jelly is made from fruit juice. It is clear and firm enough to hold its shape when turned out of its container.

Preserves contain whole or large pieces of fruit, making them thicker and more fruit-filled than jams or jellies.

Marmalade is jelly with shreds of citrus fruit peel.

Conserves are jams made from a mixture of citrus fruits and can also include nuts.

Fruit butters are made from fruit pulp and sugar cooked together, but there is no butter in fruit butter. The term may have developed to describe the appearance of the product or because it is a spread.

Chutney and relish are flavorful, seasoned condiments with a consistency similar to jam. Chutney is typically made with fruits and relish is typically made with vegetables.

For some great recipes, click here or here or try this interesting vinaigrette:

1/2 c blackberry jam
1/3 c red wine vinegar
1/3 c olive oil
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp ground cloves
1/2 tsp ground black pepper
1/4 tsp sea salt

In a small saucepan, gently heat jam to melt. Remove from heat; transfer to a bowl. Whisk in vinegar, oil, garlic, mustard, cloves, pepper and salt.

Surprise

2007-05-10T23:54:00.000-05:00

You know what? Today, my hair looked awesome despite the 65% humidity, I was incredibly productive at work, and I just blasted through four hours of solidly entertaining shows on DVR.

It's not often everything lines up like this for me, so I wanted to be sure it was in writing.

Crock Pot: Seventh Installment

2007-05-09T00:31:00.000-05:00

Aside from both of us suffering from fantastic sinus headaches this weekend, Marc & I managed to check out the Hall of Human Origins at the American Museum of Natural History. Some info:

After several million years of human evolution, only one hominid species remains: Homo sapiens. We have spread across every continent into a wide range of environments—and in the process, minor differences between people living in separate regions developed over the course of thousands of years. As a result, humans today have a variety of skin colors, body types and facial features. But studies of human DNA reveal that all humans are remarkably similar—we are 99.9% genetically identical.

I learned a ton of interesting stuff (see above) and now desperately want a monkey. I mean, look how cute this little guy is:

We also visited the Spiders: Alive! exhibit (FYI: spiders = not cute) in honor of Spider-Man Week in NYC. I didn't get it because none of the spiders on exhibit were radioactive and Spider-Man didn't even show up, but it was creepy good fun regardless.

Afterward, we took a wonderful walk through Central Park and watched a bunch of people exert themselves unnecessarily on the Lake:

The most popular use of the lake today is for row boating and the sturdy vessels can be rented at the Loeb Boathouse at the northeast corner of the Lake. Probably the best way to experience the variety of terrains that surround the manmade body of water is a boat trip, and there are few greater pleasures to be had in Central Park then a leisurely cruise around the shoreline. Around the lake you can see places as diverse as the Bethesda Terrace, the Loeb Boathouse, the Bow Bridge or Hernshead, not to mention the fauna which includes ducks, mallards and a rather extended family of turtles. For the many years preceding the construction of Wollman Rink in 1951 the Lake was also the center of ice-skating in the park. This was a wildly popular diversion, especially at the turn of the century when as many as 40,000 people were reported to have skated in one day. It offered New Yorkers valuable exercise, as well as a socially acceptable place to socialize (although for many years one end of the lake was designated strictly for use by women).

We then ventured to the Apple store on 5th Avenue because Marc had a gift card burning a hole in his wallet and, sadly, his original iPod just wasn't cutting it any longer. Boys and their toys. Sigh. I, on the other hand, will be holding out for this.

This particular location (pictured on left) is a glass-enclosed structure above ground with the actual retail shop located under the sidewalk. I think it's one of those things that seem really cool and New York-like, but probably was just a way to save on rent.

Last night, we checked out the genius that is I Eat Pandas at Mo Pitkins:

Glennis McMurray and Eliza Skinner join forces as I Eat Pandas, a musical improv group that takes suggestions from audience members and creates a unique 25-, 15- and 5-minute musical, all based on the same suggestion.

We laughed a heck of a lot and came home singing their catchy, silly, original songs. I'm quite sad that I can't remember any of them today, though.

This evening, E and I decided to try Jeollado on 4th Street for our monthly dinner where she had the Tofu Dolsot Bibimbob (probably because it was so much fun to say) and I ordered the Vegetable Udon. I've walked past this place a million times and was happy to finally test out the food and service, both of which were quite pleasing and not at all like that other time, thankfully.

Outing

2007-05-06T07:02:00.000-05:00

If you're a regular reader (hi, Mags, Joon, and Maiden), then you've noticed I've outed myself. Yes, I know there are crazies on the Internet (heck, the bf and I met online, for crying out loud, so don't tell me I don't know from crazy), but it's been over two years since I started this blog and I still only average four people a day, so I'm kind of not worried.

Plus, I'm Italian. I know how to take someone out.

But the real reason I decided to get rid of the nickname and use my real name is nothing more than pure jealousy, insecurity, and the overwhelming urge to get mad props from perfect strangers.

There is someone else in this country with my exact name (seriously, what are the odds?) getting recognition and I refuse to let her get famous before I do. You might be a talented singer/songwriter with an album and over 42,000 results for you on Google, other Dina, and I may be an anonymous, food-loving, book-reading, New York City-living nobody, but it's on, girlie. Oh, yes. IT. IS. ON.

Create Your Own PaloozaHead - Visit Lollapalooza.com

Simply delicious: Part 2

2007-05-05T13:09:00.000-05:00

If your weekend weather is anything like ours here in NYC, you'll want to be outside playing instead of home cooking, but, in case it's not, here are some more great articles/recipes from Real Simple that might come in handy:

Five Easy Dinners in May: Recipes and strategies for ideal weeknight meals.

Pasta 101: A foolproof, step-by-step guide to making perfect pasta—from putting up a pot of water to choosing your cheese. Plus, four sauces you can get on the table in 20 minutes or less.

Enjoy!

Idaho? You da ho!

2007-05-04T06:34:00.000-05:00

Welcome, class, to today's Fresh Pick: IDAHO POTATO

The Idaho potato is considered by many to be the best variety of America's most popular potato for baking, also known as the Russet Burbank or, more commonly, the russet. Though some russets grown elsewhere are commonly called Idaho potatoes, many Idaho government officials are pushing to make the name exclusive to spuds grown in local soil. Idaho grown potatoes have a high solids content, so there's more potato and less water. The high quantity of starch grains cook to a light, fluffy texture and full, firm appearance when properly prepared. To be sure you're getting genuine, top-quality Idaho Potatoes, look for the "Grown in Idaho" seal, which features a silhouette of the state of Idaho, and for the registered certification mark, "Idaho Potatoes."

Peru's Inca Indians were the first to cultivate potatoes in about 200 B.C. The Incas had many uses for potatoes, which ranged in size from a small nut to an apple and in color from red and gold to blue and black. Raw slices were placed on broken bones, carried to prevent rheumatism and eaten with other foods to prevent indigestion. The Incas also used potatoes to measure time correlating units of time by how long it took potatoes to grow.

The Spanish conquistadores discovered the potato in 1537 in the Andean village of Sorocota. They took potatoes with them on their return trip to Europe, where the vegetable had a difficult time being accepted. The potato, a member of the nightshade family, was considered by many to be poisonous or evil. It was thought to cause leprosy and syphilis and was considered a dangerous aphrodisiac. With the help of Germany's King Frederick William, France's Parmentier and England's Sire Walter Raleigh, the potato was soon popularized throughout Europe.

The first potatoes arrived in North America in 1621 when Captain Nathanial Butler, then governor of Bermuda, sent two large cedar chests containing potatoes and other vegetables to Francis Wyatt, governor of Virginia at Jamestown. The first permanent North American potato patches were established in New England around 1719, most likely near Londonderry (now Derry), New Hampshire, by Scotch-Irish immigrants.

Idaho's first potato grower was not a farmer at all, but a Presbyterian missionary, Henry Harmon Spalding. Had he been seeking a life in Idaho as a farmer, the chances are good that he would have found land more suitable to agriculture rather than the locale at Lapwai where he established his mission in 1836 to bring Christianity to the Nez Perce Indians. His plan was to demonstrate to the Nez Perce that they could provide food for themselves through agriculture rather than hunting and gathering. In 1837, the buffalo herds were beginning to be depleted by market hunting and encroachment on their natural domain. Spalding was astute enough to see that the lifestyle of the Indians was changing and that they would soon need other sources of food. By offering to teach them how to raise agricultural crops, he added an additional benefit to the white man's religion that helped gather the Nez Perce around his Lapwai mission. The Indians eventually cultivated and planted fifteen acres for themselves and probably consummated the first commercial sale of Idaho grown potatoes when they found that hungry immigrants traveling in the wagon trains would trade clothing and other goods that the Indians wanted for fresh potatoes.

Genuine Idaho potatoes have a rounded, somewhat elongated shape, few and shallow eyes, net-textured skin and a deep brown color. Look for clean, smooth, firm-textured potatoes that have no cuts, bruises or discoloration. Don't buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration and decay. If your potatoes have any green spots, pare them off before cooking because they could taste bitter.

High in both vitamin C and and potassium, potatoes are good for you, just watch what you put on them. Try salsa or steamed or sautéed vegetables on a baked potato instead of butter and sour cream and watch the portion sizes on those fries. A medium potato has 26 grams of carbs and 3 grams of sugar. (For more information, please visit this wonderful resource.)

For some great recipes, click here or here or try this simple dish:

4 medium Idaho potatoes

Pre-heat oven to 450°F. Wash and dry potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.

MICROWAVE METHOD: Wash and dry potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. Cook on high for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes. Let potatoes stand for 5 to 10 minutes before serving.

Crying in my Suba.

2007-05-01T22:06:00.000-05:00

THIS EVENING: A dinner in three parts.

INT: Suba, on the Lower East Side, recently renovated from a late-night club into a painfully chic, contemporary, Spanish restaurant.

A couple is seated at one of many tables located on a platform that, they kid you not, appears to be hovering over a pool of water.

Dude: What's that smell?
Chick: I think it's chlorine. Kind of inappropriate for inside a restaurant, no?
Dude: We'll find out.
Chick: I think I'm sitting over the filter mechanism, although I'm not sure I'm complaining just yet.

A server arrives and explains the menu to the couple. There are no daily specials. It is painfully chic.

Dude: So, this is some kind of tapas menu?
Chick: Yep. I suggest we get a bunch of stuff, really mix it up. I barely recognize any of these ingredients and I, mind you, am a total food snob, so I would love to sample what they have to offer so I can blog about it and sound like I know what I'm talking about.
Dude: Ok, then, you choose because I trust you.

The couple places their order and sits quietly for approximately 8 - 10 minutes, awaiting their dishes and casting their eyes about the room in order to discern if they are, in fact, in a cavern of some sort that houses a giant, chlorinated pool, or a painfully chic restaurant on the Lower East Side. It is, they deem, too soon to tell.

The server returns with their first course: a "Tortilla a la Sidrería," described as a cider-house omelet with bacalao (salt cod), carmelized onions, and American Sturgeon caviar and another froufrou dish called "Gambas a la Plancha" which is made with Maya prawns, seasoned pickles, chorizo sausage, garbanzo purée, and harissa (chile paste).

Dude: Hm, that's a weird texture.
Chick: Which? This icky, smashed-up-egg-in-a-martini-glass-thing? I'm not sure I get it. Is this slimy substance a half-cooked egg white? I'm feeling a little gaggy. You?
Dude: Definitely. Let's eat the prawns instead. Their eyeballs are kind of freaking me out staring up off the plate like that.

The server returns.

Server: How's everything?
Dude: Just great, thanks.
Chick: Perfect, thank you.

The server leaves.

Chick: Yum, these prawns are good. And this garbanzo purée is quite tasty. I'm not sure I see the chorizo, though. Isn't there supposed to be chorizo in this dish? And why in the heck would they do that to a poor pickle? It looks like a coiled-up worm. Not very appeti...
Dude: HOLY COW! Did you just see that?!?
Chick: What? What just happened?
Dude: I cut into the head part of my prawn and it exploded!
Chick: WHAT?!?
Dude: Seriously, look. There's...head stuff...all over the dish...and on my glass...and on the table next to us. (points at enough blood spatter worthy of a crime scene)
Chick: Oh, dear. I think I'm going to throw up.

The server returns.

Server: Here's your next course: Croquetas. Two each of duck, crab, and ham/asparagus over complimentary sauces. Are you finished with your first course dishes? May I remove them?
Dude: Yes, please, thanks.
Chick: *gurgle*

The server leaves.

Dude: I'm scared.
Chick: Me, too. You first. Try the crab one.
Dude: (takes a bite) Not bad. It's ok.
Chick: (takes a bite) Pretty good. No, very good actually. Let's try the duck ones.
Dude: (takes a bite) These are good, too.
Chick: (takes a bite) Maybe things are looking up. Let's try the ham/asparagus ones.
Dude: (takes a bite) Three for three.
Chick: Did you dip it in the sauce?
Dude: No.
Chick: (dips it in the sauce) It tastes like grass clippings.

The server returns.

Server: Your final course: Arroz Negro. This is paella made with squid ink and combined with baby squid, fava beans, sea urchin, and lemon. May I remove this other dish for you?
Dude: Yes, please, thanks.
Chick: *gag*

The server leaves.

Dude: I can't see anything. What's in the dish? It's all black. Everything's black.
Chick: I think I see a lumpy thing here. It might be a fava bean covered in squid ink. (tastes squid ink-covered fava bean) Yes, it's definitely a fava bean. And I think these round, blackish rings are the baby squid.
Dude: (tries round, blackish ring) Yes, yes, it's squid. Ok, so it just looks weird, but, so far everything tastes pretty...Gaa! What did I just eat?
Chick: What did it look like?
Dude: I don't know. It was covered in squid ink. I couldn't tell, but it felt like a wet sponge.
Chick: Maybe that was the sea urchin. Have you ever eaten sea urchin before?
Dude: No, but that was probably it. Here, taste it.
Chick: (tastes it) Yuck, that's strong and fishy...and what's with the bizarre textures in all of these dishes? Suba thinks it's painfully chic and exotic, perhaps, but it's so unappealing. (holding back vomit) This is some sort of highfalutin, crazy ingredient, pretend tapas place and I don't feel well and I'm getting sweaty and I need to find my happy place.

The server returns.

Server: May I show you the dessert menu?
Dude: No, I think we're done.
Chick: (starts to cry; she does not like to leave a restaurant hungry)

EPILOGUE: Chick knows that she's a big wuss for not mentioning her less-than-pleasant experience to her server or restaurant manager and using her blog to bash the meal. She would appreciate it if you could not lose respect for her.

An International Feast

2007-04-29T23:19:00.000-05:00

Today was the conclusion of PEN World Voices (The New York Festival of International Literature) and I was fortunate to have attended two supremely fantastic events that, I realized afterward, were somewhat related in theme. I also realized that I had spent a good many hours this week with a whole lot of smartypants, which can sometimes go either way, but, thankfully, turned out to be a very grand thing.

On Wednesday evening, Marc and I joined about 1,500 other bibliophiles at "Town Hall Readings: Writing Home" where we listened to poems and prose by Steve Martin, Pia Tafdrup, Don DeLillo, Tatyana Tolstaya, Saadi Youssef, Kiran Desai, Alain Mabanckou, Neil Gaiman, Nadine Gordimer, and Salman Rushdie.

Steve Martin read an excerpt from his soon-to-be-published memoir entitled Born Standing Up: A Comic's Life where he mused about his first routines in a San Francisco night club and experiences of the broken ties of home versus his new beginnings in show biz. Danish poet Pia Tafdrup read writings about her mother and grandfather with such beautifully depictive imagery, such as comparing the letters of the alphabet to the animals of the ocean. Don DeLillo read a harrowing excerpt from his new novel Falling Man which comes out in May and tracks the aftermath of the September eleventh tragedy. Tatyana Tolstaya recited a chapter from The Slynx, her dystopian debut novel about Moscow two hundred years after a nuclear explosion. Iraqi poet Saadi Youssef, the self-described "Lonely Warrior," delivered a poetic text about being a child of impoverished villagers destined to be a writer and cross-country traveler. Kiran Desai read a humorous passage about an Indian man who delivers food for a Chinese restaurant in New York City. Alain Mabanckou, born in Congo-Brazzaville, recited a heart-wrenching ode to his mother which moved the audience to tears. Neil Gaiman spun a hysterical yarn called "Instructions" in which he described what to do if one ever found him/herself stuck in a fairy tale (you can find Neil's recount of his reading here). Nadine Gordimer read "The Ultimate Safari," her short story about a young girl who flees Mozambique with her family and walks through the Kruger Park to a supposedly better life in South Africa. Lastly, Salman Rushdie delivered a brilliantly humorous, yet haunting, tale about the fantasy of "home" versus "away" stating that "when you dare to let go, you really live."

As a wonderful juxtaposition to the writings of home, today I attended a panel discussion called "Voyage and Voyeur: Travel and Travel Writing" which included Alain de Botton, Ma Jian, and Ilija Trojanow and was moderated by Paul Holdengräber, the delightfully witty Director of Public Programs at the New York Public Library.

Initially, the conversation started with the question of why people are interested in travel and ultimately became a deep discussion about superficial and spiritual departures from the boring, everyday life. Ultimately, the three writers on the panel agreed they did not want to be referred to as "travel writers," because all writing, in essence and according to them, was, in fact, a form of travel writing and that they didn't want readers to be confused with writers of travel guides when they consider themselves outsiders narrating their experiences and describing what they have felt in their "foreign" worlds and not merely what they have seen with their eyes.

Because I am such a lover of travel and transporting myself, in mind and body, to other places regardless of how near or far, this was truly one of the best and most inspiring events I have ever attended. If, like these "travel writers" and me, one longs to sustain the provocative element of the journey, what, then, is considered "home"? Is there such a thing as loneliness and boredom to the traveler who is willing to be transformed? Could there ever really be disappointment in experiencing someplace new if there is no anticipation as to what is but rather of what one has allowed to let go once in a new place? Travel takes normalcy and turns it into a challenge where the "trauma" lies in returning to the so-called normal life. That said, I believe it quite possible for the native to feel and act like a tourist in his or her own everyday surroundings by relinquishing any imperialistic notions and living authentically in the moment and not "infecting" it with the beliefs and thoughts that already exist within oneself. In this way, there is a pure experience even if it may seem, at times, that we are a little more exposed in doing so.

Aw, honey, honey!

2007-04-27T07:32:00.000-05:00

Welcome, class, to today's Fresh Pick: HONEY

Honey is a thick, sweet liquid made by bees from flower nectar. When a honey bee takes nectar from a flower, it stores it in a "honey sack." When this honey sack is full, it returns to the hive, deposits the drop of nectar into the honeycomb, and evaporates the water out of the nectar by fanning its wings. Once the honey has aged, wax is used to seal it in the comb, which keeps it clean and safe.

Some facts about honeybees:
*A honeybee makes 154 trips for one teaspoon of honey.
*A colony produces 60 to 100 pounds of honey a year.
*To gather a pound of honey, a bee flies a distance equal to more than three times around the world. It takes two million flowers to make one pound of honey.

Contrary to what many people think, a honey's color and flavor does not derive from the bee, but from the nectar's source. In general, the darker the color, the stronger the flavor. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. The flowers that produce some of America's most popular honeys are clover, orange blossom and sage. Other honeys, some of which are only available in limited quantities in the region from which they originate, come from the following blossoms: alfalfa, buckwheat, dandelion, heather, linden, raspberry, spearmint and thyme, just to name a few.

When using honey in cooking, it's important to know its source — buckwheat honey, for example, has far too strong a flavor to be used in a recipe that calls for orange blossom honey, which has a light, delicate fragrance and flavor. Honey comes in three basic forms: comb honey, with the liquid still in the chewy comb, both of which are edible; chunk-style honey, which is honey with pieces of the honeycomb included in the jar; and regular liquid honey that has been extracted from the comb, much of which has been pasteurized to help prevent crystallization. Other honey products such as honey butters, honey spreads and whipped honey are available at most supermarkets.

Store tightly sealed liquid honey in a cool, dry place for up to a year; store comb and chunk honey for 6 months. When refrigerated, honey crystallizes, forming a gooey, grainy mass. It can easily be reliquefied by placing the opened jar either in a microwave oven at 100 percent power for about 30 seconds (depending on the amount), or in a pan of hot water over low heat for 10 to 15 minutes.

Honey is widely used as a bread spread and as a sweetener and flavoring agent for baked goods, liquids (such as tea), desserts and in some cases savory dishes like honey-glazed ham or carrots.

Check out The National Honey Board for more nifty information about honey.

NOTE: Honey, corn syrup, and other natural sweeteners are a potential threat to infants. Since an infant's digestive excretions are non-acidic, ingestion of honey creates an ideal medium for botulinum endospores to grow and produce sufficient levels of toxins to cause infant botulism. For this reason, it is advised that neither honey, nor any other sweetener, be given to children under the age of 18 months. Once a child is eating solid food, the stomach produces enough gastric acid to prevent the germination of the endospores.

For some great recipes, click here or here or try this simple dish:

1 lb chicken tenders
Salt & pepper
1 Tbsp olive oil
1/4 c. yellow or Dijon mustard
1/4 c. honey

Salt & pepper both sides of chicken tenders. Sauté chicken lightly in olive oil over medium high heat (about 4 minutes per side). Stir in mustard and honey to coat chicken and continue to cook another 2-3 minutes until chicken is no longer pink inside. Serve with buttered noodles and a side salad.

UPDATE: This just in from RealAge.com's Tip of the Day.

Shared plates

2007-04-26T21:57:00.000-05:00

This weather can bite me. I wish it would make up its frickin' mind - cold or hot? Which is it already? I can't keep stashing my cords, boots, and wooly sweaters and then pulling them back out again. When I make a decision, I don't like to backtrack, undo, or revert, especially when it comes to fashion. I just don't need that kind of pressure.

But I digress.

Brisk evening and light rain or not, Marc & I enjoyed a lovely dinner tonight on the Upper East Side w/G & K at Crowe's Nest Bar & Restaurant, a highly polished and beautifully decorated upscale pub. Nestled in a warmly painted alcove in the back of the restaurant, the four of us enjoyed hearty, but simple dishes of Fish & Chips, Chicken Caesar Salad, Pan Roasted Crab Cake (served over a roasted corn, black bean and jicama salad with cilantro-lime dressing), Baby Spinach Salad (mixed with sliced mandarin, roasted walnuts, crumbled blue cheese and a citrus-mandarin dressing), and Grilled Marinated Skirt Steak (served in a tortilla basket with black beans, peppers, corn, crisp Romaine lettuce, red onion and a cilantro-lime vinaigrette). For dessert, we shared the Caramel Apple Pie with freshly made whipped cream, a deliciously rich ending to our meal.

Melt in your mouth.

2007-04-24T21:10:00.000-05:00

Gertrude Hawk is having a Spring Chocolate sale. This is where I lose my junk. If you've never eaten a Dark Chocolate Raspberry Bunny Smidgen, you just don't know what yummy, yummy goodness tastes like and, for that, I pity you.

Simply delicious

2007-04-23T08:10:00.000-05:00

One of my favorite magazines (and websites) is Real Simple, so I'm here to share with you a couple of fantastic articles that I've recently come across.

Five Easy Dinners in April: Recipes and strategies for ideal weeknight meals.

Spring Soups: Brimming with spring vegetables, these healthy soups will bowl you over after a long winter of heavy food.

Founded in 2000, Real Simple magazine continues to be a leader in the category of women’s lifestyle publications. Its concise, useful strategies, coupled with a clean, inspiring design, focus on making busy women’s lives easier, from preparing a fast, healthy breakfast to getting a good night’s sleep. In essence, Real Simple helps its readers do what they need to do, so they have more time to enjoy what they want to do.

Real Simple.com translates the magazine’s content and philosophy to the web by providing a fast, easy way to search more than 6,000 solutions for everyday life. But it’s much more than an information resource; with its unique online tools, RealSimple.com becomes the ultimate time-saver.

"Your Organizer" lets users quickly store, organize, and retrieve the solutions on the site that are most important to them.
"Kitchen Assistant" enables home cooks to search Real Simple's 1,300+ recipes, save them in personalized cookbooks, put together and print menus, and create shopping lists.
"The Website Finder" categorizes every website featured in Real Simple magazine, providing direct links to more than 3,000 resources and products.

All of these links above have some great, basic information that anyone can benefit from, regardless if you're an amateur cook or an established culinary genius like myself. Enjoy!

So fresh and so clean.

2007-04-22T15:51:00.000-05:00

Happy Earth Day, everyone! Go out and hug a tree, make out with a flower, and be generally kind to this planet. And if you can keep that going every day, that would be mighty swell of you.

Please also check out the fab "Eco Options" page from Home Depot who are giving out one million CFL lightbulbs today.

Delectable.

2007-04-21T23:39:00.000-05:00

I am completely obsessed with this song. So much so that I think I really need a support group, so please take a look/listen and let's meet on the third Thursday of every month to discuss, okay?

The band is Mute Math. The song is "Typical." And I am the new Mrs. Paul Meany. (This may come as a surprise to the bf. This may also come as a surprise to the current Mrs. Paul Meany.)

Garlicky goodness

2007-04-20T10:10:00.000-05:00

Welcome, class, to today's Fresh Pick: GARLIC

Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons.

A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico.

There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned "elephant" garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round.

Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days.

Garlic is usually peeled before use in recipes. Crushing, chopping, pressing or puréeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh*. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic.

One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.

*Do this and die.

For some great recipes, click here or here or try this simple appetizer:

1 bulb garlic
1 Tbsp olive oil
Salt & pepper
1 baguette, sliced (Italian or French bread)

Preheat oven to 350 degrees. Slice off very tip of garlic so that tops of cloves are exposed. Lay entire bulb on aluminum foil; drizzle with oil and sprinkle lightly with salt & pepper. Wrap bulb loosely in foil and pop in oven for about 45 minutes or until skin is translucent and bulb is squishy** to the touch. Remove from oven and let cool about 15 minutes.

Squeeze cloves from bulb and spread onto baguette slices. The roasting will remove the pungency of the garlic and give the cloves a mellow, nutty flavor, so go ahead and kiss someone you love immediately after eating!

**Squishy [skwish-ee]: a technical culinary term.

Amuse bouche

2007-04-19T15:32:00.000-05:00

"Wherever you go, there you are."

Originally, I believed that, so help me, dog, if I heard this frickin' adage one more time, I was going to swallow my own tongue and/or rip it out of my mouth and smack silly with it the next person who dared speak these words to me. However, I've recently had time to really think about what this means and have now decided to interpret this in an entirely different way.

It’s not often a thirty-eight-year-old woman takes off on the interstate with no pre-arranged plans of where she’s going, where she’s sleeping, and when she’s coming back unless her name is either Thelma or Louise, but that’s exactly what I decided to do a month ago when I felt my life was crumbling around me and the only way I knew to escape was to plow through the wreckage in a rental car.

Three years ago, after changing careers and landing a job at a prestigious (albeit poorly paying) publishing house in midtown Manhattan, I decided to move to this great city, but, over the course of as many years, I started to realize that it takes a certain person to live here and that person might not be me. After all, I’m known to hug strangers, not push them out of the way to get into a subway car before the doors close on my heel/purse/earring, so I knew something was amiss when I found myself yelling to a group of people on the sidewalk in front of me one day to “get the hell out of the way!”

It was time to leave the city…even if only temporarily.

Armed with a road atlas, my cell phone, a handful of self-help audio books, a small suitcase of matching separates and toiletries, my driver’s license, and my keen sense of direction, I set out to shake the New York off of me in hopes of coming back rejuvenated and ready to face the city again with a whole new attitude. And if that didn’t work, I would become a truck stop diner waitress in Jackson Hole, Wyoming and change my name to Pearl.

I ended up covering nearly a dozen states in just under a week, from Pennsylvania and Indiana to Missouri and West Virginia. My mission was to make many stops along the way to breathe in the clean, fresh, Midwest air, shop at the local farmers’ markets off the highways (I actually lost seven pounds by eating mostly produce on this trip), chat it up with the attendants every time I stopped for gas, and, most importantly, answer the burning life questions that I had brought along in my head with me like, “What else is out there for me and does it have outlet shopping?”

Overall, I clocked about 3,300 miles of nothing but alone time with myself and the sprawling country in front of me. To some, that might be the scariest thing ever and, at some points, it was; but I learned that, while I may not have the answers to all of my questions (yet), I have a natural ability to make people feel comfortable around me, I can assimilate into most any situation, and I am fearless. I enjoy being in the company of me and I’m happy to take her wherever I go.

And if she ever gets on my nerves, well, there’s always Wyoming.

Have your cake and eat it, too.

2007-04-18T13:55:00.000-05:00

Happy Birthday to this guy! You don't look a day over 39.

UPDATE: And a Happy 2nd Blogiversary to Daily Dish. How could I have forgotten?

Far out! Farfalle!

2007-04-14T13:29:00.000-05:00

Welcome, class, to today's Fresh Pick: FARFALLE

Farfalle [fahr-FAH-lay], named after the Italian word for and made in the shape of butterflies, are also known as "bowtie" pasta.

Dating back to the 1500s, farfalle originated in Lombardia and Emilia-Romagna in Northern Italy. The farfalle are formed from a square of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the butterfly or bowtie shape. Different colors/flavors are often available, such as plain, tomato & spinach. A larger variation of farfalle is known as "farfallone." Served hot, they are good with simple olive oil, butter, tomato and cheese-based sauces. Served cold, they are perfect for pasta salads.

For some great recipes, click here or here or try this simple salad:

1 pound farfalle pasta, cooked, drained, and cooled
1 bottle savory salad dressing (like Italian, balsamic, or Caesar)

Dump pasta in a big bowl, dump salad dressing on top, toss and serve.

May the organic produce be with you.

2007-04-13T06:16:00.000-05:00

I'm pretty sure this isn't exactly new, but I just came across it thanks to L who forwarded it to me on behalf of her friend C who I believe worked on its production. Please do yourself a favor and watch this...and beware of (organic) food particles that may shoot out your nose as a result.

National Licorice Day

2007-04-12T16:55:00.000-05:00

I'm trying to get over this sad news and so would like to focus instead on the fact that today is National Licorice Day. While this isn't exactly an official "fresh pick" post, I will provide you with some interesting info on this confection:

Licorice (or liquorice) is the root of Glycyrrhiza glabra, from which a sweet flavor can be extracted. The licorice plant is a legume, related to beans and peas, and native to southern Europe and parts of Asia. It is a herbaceous perennial with long, purple to pale whitish blue flowers.

Licorice is a "good news and bad news kind of herb" which has been used to treat a multitude of ailments, including stomach ulcers, bronchitis, sore throat and viral infections. While a review of several clinical trials found that glycyrrhizic acid, a molecule found in licorice root, might actually reduce complications from hepatitis C in some patients, there isn't enough evidence to actually say that licorice can help with any medical problems...but it might cause a few. According to the National Institutes of Health, licorice has been linked to salt and water retention and low potassium levels. It can also cause an increase in levels of cortisol, a hormone linked to high blood pressure and (eek) may not be good for the libido.

That said, most licorice candies (especially those in the U.S.) are flavored with anise oil (a spice with a licorice taste) or made with a licorice root extract called DGL (deglycyrrhizinated licorice root) that does not contain glycyrrhizic acid and which is not associated with many of the adverse effects of licorice. But if you satisfy your sweet tooth on occasion with some real-deal licorice candy available at import stores or online, don't panic. Levels of licorice root in a serving-size portion of candy are not as high as those found in herbal supplements, but limit yourself to a few pieces and avoid it if you have high blood pressure or heart disease.

When it comes to Twizzlers®, it's actually sugar that you need to think about. Only the black (licorice) version contains licorice extract, minus the acid. One serving of the licorice or strawberry flavor—four pieces—contains 20-21 grams of sugar. That's about five teaspoons of sugar per serving. Although you won't have any of the bad biological effects from licorice root, you're likely to have one heck of a sugar buzz.

Licorice officially now scares the bejesus out of me.

Crock Pot: Sixth Installment

2007-04-11T16:26:00.000-05:00

A while back, Marc and I enjoyed a late-night dinner at Vong, Jean-Georges Vongerichten's Upper East Side restaurant where the cuisine is an "amalgam of carefully crafted French technique blended with the bold and earthy flavors of the Far East." I was thrilled to be in one of Jean-Georges' restaurants, having admired him from afar for so long (and being unable to afford dining at any of his establishments on my own).

Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges’ earliest family memories are about food. The Vongerichten home centered around the kitchen, where each day his mother and grandmother would prepare lunch for the almost 50 employees in their family-owned business. He opened his most famous restaurant, Jean-Georges, in Trump Tower at Columbus Circle in New York City in 1998 and has in recent years opened a series of other restaurants around Manhattan, Shanghai and elsewhere. Jean-Georges remains one of the few restaurants in the city awarded four stars by the New York Times and three stars by the Michelin Guide.

Our appetizers were the simple, yet succulent Crab Spring Rolls with a tamarind dipping sauce and Warm Asparagus Salad with avocado and enoki mushrooms.

For our entrée, we had the Seared Black Sea Bass in a sweet-and-sour mushroom broth and the Roasted Chicken with Lemongrass, served with sweet rice in a banana leaf.

For once, we decided to skip dessert and instead pick up something sweet (brownies) at Dean & DeLuca to have at home. For those of you unfamiliar with this upscale grocery store/fine foods eaterie, here's a brief history:

In 1977, Manhattan's SoHo ("South of Houston Street") was still a bleak warren of warehouses and small manufacturing companies. A bright light had emerged a few years back, when a history teacher decided to abandon his career to pursue a dream instilled during childhood. The little cheese shop on Prince Street that Giorgio DeLuca opened in 1973 quickly became an institution, offering artisan cheeses, lovingly made and the finest in their class. But his SoHo neighbors had a growing appetite for more products of such outstanding quality.

Joel Dean, a publishing executive with Simon & Schuster, had been talking with Giorgio DeLuca for years about opening a special kind of food store. They dreamed of a place that would offer customers a sumptuous celebration of food, a place to experience all of the pleasures that cooking and eating can bring to the senses.

That dream, the original Dean & DeLuca, opened for business in September 1977. Artist and founding partner Jack Ceglic designed the original store to evoke a turn of the century food department, with high ceiling fans spinning over a vast array of products that lined the high, white walls. Joel Dean and Giorgio DeLuca traveled the world in search of handcrafted products and artisan foods, and imported these discoveries into their enchanting emporium. On display was a staggering variety of produce and foodstuffs, including many never previously sold in this country.

"We were the first to sell balsamic vinegar, sun-dried tomatoes and dried mushrooms," recalls Giorgio DeLuca. "In those early days, I went out of my way to establish extra-virgin olive oil. Everyone who came into the store got a taste."

In the '80s, Ceglic, who had become the true SoHo pioneer, set out with a plan built upon the concept of an outdoor marketplace. In his own words, "a street of shops, each with its own look and feel, each with its own manager, free to develop individual displays." His design is at once revolutionary and timeless: massive exposed columns, Carrarra marble floors, white tile walls, stainless steel shelving and display cases, ample room for the meat and fish, bakery and pastry, cheese, candy and coffee display counters that would enable customers to assemble all the ingredients for an extraordinary meal.

The new Dean & DeLuca opened in 1988 with four times the space. Soon, smaller retail outlets were to follow, in Manhattan's Rockefeller Plaza and in the Paramount Hotel. Espresso Bars were opened in locations around New York and in Washington, D.C., and in 1993, a second store with 10,000 square feet opened on Market Street in Washington, D.C.'s Georgetown District. Dean & DeLuca has opened retail locations that have become epicenters of culinary excellence in their locations.

For our fifth anniversary dinner last month, Marc reserved a table for us at Anthony Bourdain's French restaurant Les Halles on Park Avenue where he sipped a fantastically authentic and ooey-gooey French Onion Soup followed by a hearty Steak and Pommes Frites entrée while I had the Terrine du Jour and a heaping bowl of Mussels in Broth as my main course. We finished off our meal with a tasty and decadent warm chocolate & banana tart.

Aside from the wonderful food New York City has to offer, I really appreciate the history behind these great restaurants and neighborhoods and do my best to learn about them whenever we frequent an establishment here. I'm happy to share our experiences with (the five of) you and hope that, even if you don't have the abundance and variety of eateries in your neck of the woods as we do in Manhattan that you are at least inspired to try a new dish when you do eat out or prepare a meal at home.

If music be the food of love, play on.

2007-04-10T17:42:00.000-05:00

I have spent an inordinate amount of money this week on iTunes downloads. Some of my faves:

Lily Allen "Alright, Still"
Basement Jaxx "Remedy"
Natasha Bedingfield "Unwritten" (single)
Israel Kamakawiwo'ole "Facing Future"
Regina Spektor "Begin to Hope"

Other albums already on my playlist that warm the cockles of my heart whenever I hear them:

Erykah Badu "Baduizm"
Cibo Matto "Stereo Type A"
Deee-Lite "World Clique"
Eurythmics "1984" (soundtrack)
Gorillaz "Demon Days"
Poe "Hello"
Prodigy "The Fat of the Land"
Sia "Colour the Small One"

...and pretty much anything by Björk and Nina Simone

I'm looking to expand my library, so if you're listening to anything wonderful (domestically or internationally), please share with me, won't you?

Brains

2007-04-09T20:44:00.000-05:00

I'm as giddy as a school girl who found out her secret crush was asking her to the prom. I just purchased tickets to some of the events at this year's PEN World Voices (The New York Festival of International Literature) taking place all over the city at the end of this month. A sampling:

April 25 | Town Hall Readings: Writing Home
With Don DeLillo, Kiran Desai, Neil Gaiman, Nadine Gordimer, Alain Mabanckou, Steve Martin, Salman Rushdie, Pia Tafdrup, Tatyana Tolstaya, Saadi Youssef

April 28 | What’s So Funny? Humor Out of Context
With Guillermo Arriaga, Arnon Grunberg, Ma Jian, and others; moderated by Victoria Roberts

April 29 | Voyage and Voyeur: Travel and Travel Writing
With Alain de Botton, Ma Jian, and Ilija Trojanow; moderated by Paul Holdengräber

As most people do, I got into publishing because I love to read and write, and live an impecunious lifestyle, natch. I'm enamored with the written word (loquacious or succinct), expressive vocabulary, impeccable grammar, and overall great storytelling. Heck, just look at my blogroll. I want to marry a dictionary, or at least make out with it...some might say more so than a cookbook. (Aw, don't be jealous, cookbook. There's plenty of my lovin' to go around.) So, for me to be in the same room with some of the greatest writers in the world is, well, better than ice cream.

Some of the events are free, but will most likely be packed, so I'm going to do my best to get there early enough to land me a good spot. I'll be sure to take lots of notes and pictures, if allowed, and post them here afterward.

My toes are all wiggly in anticipation. Tee hee!

Joyeuses Pâques...en chocolat

2007-04-08T10:46:00.000-05:00

Cher M. Jacques Torres,

Je t'adore.

Ay, edamame!

2007-04-07T16:28:00.000-05:00

Welcome, class, to today's Fresh Pick: EDAMAME

The Japanese name for fresh, edible soybeans, edamame [eh-dah-MAH-meh] are usually bright to dark green and available fresh in Asian markets from late spring to early fall. They're also available frozen.

The seeds of edamame varieties are rich in protein and highly nutritious. Worldwide, it is a minor crop, but it is quite popular in East Asia. Edamame is consumed mainly as a snack, but also as a vegetable, an addition to soups, or processed into sweets. Its use was first recorded around 200 B.C. as a medicinal and is still very popular. In Japan, edamame was grown on the bunds between rice paddies, but with the current rice surplus and official pressure to convert paddy fields to other uses, field production is more common.

In the United States, edamame has potential as an easier-to-grow, better tasting, more nutritious substitute for lima beans. Served in the pods, it might appeal to consumers interested in natural foods, particularly if it were grown organically.

For some great recipes, click here or here or try this simple snack:

7 c water
1/2 pound edamame beans
1 Tbsp salt

Boil water in a large pan. Wash edamame beans well. Add beans to boiling water and boil for 5-10 minutes. Drain and sprinkle salt over beans to taste. Can be served warm or cool. Eat by pushing seeds directly from pods into the mouth, discard skin.

Mea cuppa.

2007-04-06T23:35:00.000-05:00

After a rather harrowing week, I was thrilled to find out that L would be joining me for a cup of tea at MUD (a great, little dessert and coffee shop on E. 9th Street @ 2nd Avenue) after work this evening where I enjoyed the best peppermint tea I've ever tasted and stole nachos out from under L's nose when she was sipping her chai.

Like a hot cup of tea, L is the perfect remedy for the blues. Two minutes with her and I had completely forgotten what had gotten me so down to begin with. And after over two hours and numerous, silly stories, L left me with a smile on my face, a giggle in my throat, and a copy of "America's Finest News Source" under my arm.

You rock, L!

Dinner with friends.

2007-04-05T23:05:00.000-05:00

L offered to make a risotto dinner for E and I (well, ok, we begged her to) at her place on the Upper East Side this evening. Risotto is a traditional Italian dish usually made with Arborio rice and is one of the most common ways of cooking rice in Italy. L added sliced mushrooms, asparagus, and freshly grated Grana Padano cheese to her risotto. (Grana Padano is a semi-fat hard cheese very similar to Parmigiano Reggiano.) Along with our main dish, L prepared a mesclun salad with a tart but tasty pomegranate vinaigrette. What I loved most about being at L's place is that she truly enjoys making food from scratch, so I was quite impressed to find out she even made her own chicken stock for the risotto from a leftover roasted chicken meal from last week.

While I only had time to pick up some fresh fruit (cantaloupe and strawberries) to bring with me to L's place, E outdid herself and showed up with a homemade Toll House Pie to die for. Being as serious a chocolate addict as I am, E doubled the amount of chocolate chips noted in the recipe (smart girl) and ended up making the best dessert ever. Thanks, E! I have four new cavities now and a giant inner tube took up residence in my abdomen, but, boy, was it worth it!

Cheap eats

2007-04-04T22:50:00.000-05:00

Kudos to M for organizing a kick-butt evening at Karaoke One Seven on W. 17th Street where I sang so loud and so hard that I definitely busted a vocal chord, much to the delight, I am sure, of those who will be interacting with me tomorrow at work. For the majority of the patrons at KOS, one can pay $2 per song and belt out a tune at the bar in front of anyone and everyone. For our little group, however, we decided to book an entire room to ourselves (at the über-affordable price of $3 per person per hour) where we each fought over microphones and stage presence while singing everything from Abba to Luscious Jackson. I can honestly say it's been quite some time since I've laughed and sweat that much and why I will always want to make out with my friends after a night like this. I love them so much, it scares me. Seriously. I may very well shrivel up and die if I were ever without them.

And in case you were wondering, I do not have a good singing voice. I know this for sure. On my recent road trip, I brought along with me a voice recorder to capture any moments of clarity, genius, and otherwise while I was driving and instead used it as my own personal music studio. After singing a dozen or so songs in the car one day, I finally had a chance to play back my recordings in my hotel that evening. Wow. They were unbelievably bad. They weren't even melodic. I mean, I always thought I could carry a tune, even if I might not have had perfect pitch, but I have been sadly mistaken. And here's another thing I know for sure when it comes to my singing: I don't care. Listeners, beware! I will continue to sing my heart out even if it means I may very well be tape-bound and hauled off to an insane asylum (like that ain't coming one day regardless).

Having gotten to the karaoke place before the party started, E and I opted to grab a quick bite to eat at Petite Abeille ("Small Bee"), also on W. 17th Street and one of four Manhattan locations. We each ordered a very large bowl of lentil soup and spent a good half-hour chatting about how we are both undiscovered talents who were born to sing, dance, and perform. We agreed we haven't missed our callings and that there are some unfortunate people out there losing money by the second because they don't know we exist...yet.

Oh, and I think I should mention that this entire evening (keep in mind, I don't drink alcohol) cost me a total of $14. Who said New York City was an expensive place?

Pie

2007-04-03T19:32:00.000-05:00

Last Sunday, Marc & I felt motivated during a wonderfully sunny day and took a long, leisurely stroll from our apartment to the West Side Highway and Chelsea Piers. There's something about the sun gleaming off the tops of the buildings and along the water that really makes New York City look sparkling clean and inviting.

On the way back home, I had a serious jones for a piece of quiche and, thankfully, we happened on Little Pie Company on W. 14th Street (one of three locations). The moment we stepped in the establishment, I knew we found the perfect place to quell my appetite. The aroma wafting from the kitchen located in the back of the restaurant made me want to skip the quiche altogether and dive right into one of the luscious pieces of pie. Marc & I agreed to split a ham, onion & cheese quiche (which was served with a small, mixed green salad) and then anxiously awaited our piece of Sour Cream Apple Walnut pie.

Since 1985, the Little Pie Company has been delighting the palates of New Yorkers and visitors alike, bringing home-baked country goodness to the heart of the city. The savory, unforgettable desserts have inspired a passionate following not only among local residents and tourists, but also fine restaurants and specialty food shops. The Little Pie Company is where mouth-watering magic is worked over regional recipes from mom’s kitchen, straight out of the oven, straight from the heart. Each delicious dessert is created from scratch (no mixes), using only the finest, purest, freshest ingredients (nothing artificial, nothing chemical).

Now, I've built this up quite a bit and, yes, all in all, the pie was heavenly: the thinly sliced apples were wonderfully nestled between an even thinner crust and then topped with a chunky, buttery, crumby layer that I could have eaten on its own. However, I have to say that I was disappointed that the servers used a (gulp) microwave to warm up the pieces of pie served at the restaurant. Had I known this before placing my order, I would have opted to take a slice home with us and properly oven-warmed it like it should have been, like it was born to be warmed. I'm sorry, piece of pie, that I unknowingly allowed these people to treat you so poorly. Next time, little piece of pie. Next time...

Yummy

2007-04-02T22:38:00.000-05:00

Shoes: a love story.

Do you Dijon?

2007-03-30T22:23:00.000-05:00

Welcome, class, to today's Fresh Pick: DIJON MUSTARD

Hailing originally from Dijon [dee-ZHOHN], France, this pale, grayish-yellow mustard is known for its clean, sharp flavor, which can range from mild to hot. Dijon mustard is made from brown or black mustard seeds, white wine, unfermented grape juice (known as must) and various seasonings. The best-known maker of Dijon mustard is the house of Poupon, particularly famous in the United States for its Grey Poupon mustard. To many people, Dijon-style mustard is regular mustard and the common yellow mustard is known as "prepared" mustard, but any fluid mix of crushed or ground mustard seeds with seasonings and vinegar, wine, water, beer, or must is a prepared mustard.

When making the very first mustards, seeds were ground and mixed into a thick paste with vinegar. A chemical reaction would occur when oils in the ground seeds were mixed with liquid. This reaction is what gives mustard its zing. (If you were to take a whole mustard seed and place it on your tongue, it wouldn't taste like mustard at all.) It was in Dijon, France, located approximately 195 miles southeast of Paris, that Jean Naigeon first created, in 1856, what would become known as "Dijon Mustard." What Naigeon did, that proved to be so successful, was that he substituted verjuice, a sour juice made from unripe grapes, for the usual vinegar. The result was a less acidic and smoother tasting mustard. In fact, the term "Dijon Mustard" refers to this recipe and not to the city itself.

Today, authentic Dijon-style mustard can be made anywhere in the world as long as it follows the original recipe established in Dijon. Specifically, Dijon mustard must be prepared from brown or black ground mustard seeds. The seed coats must be filtered out and no coloring agents, stabilizing agents, or fillers may be used. These days, however, instead of using verjuice Dijon mustard is more commonly made using vinegar, wine, or green grape juice.

Along with this new and improved mustard recipe several other factors led to Dijon's claim to mustard fame. First, it was here in Dijon, in 1853, that Maurice Grey invented a machine that automated the processing of mustard seeds. This invention allowed large quantities of mustard to be made quickly and at low cost. Second, the soil in the Dijon area was very potassium rich and thus provided the perfect conditions in which the mustard plant could thrive. (Today, however, almost all of the world's mustard is made with seeds from plants grown in Canada.) Lastly, since Dijon is located in the famous Burgundy wine region of France, this meant that there was an abundant supply of grapes from which to make the verjuice.

Grey had earlier teamed up with Antoine Poupon, establishing the famous Grey Poupon mustard company. The original Grey Poupon store, which opened in 1777, still stands today in downtown Dijon. Step inside the oak-paneled interior and you'll be transported to a time when "moutadriers" roamed the streets selling freshly made mustard right out of barrels. Here you'll also find reproductions of antique mustard pots. These pretty, hand painted, earthenware pots were used to store mustard in the days before refrigeration. Though it's safe to keep mustard at room temperature, nowadays mustard is kept cold to help preserve its flavor.

Today, Dijon mustard comes in many different flavors including walnut, blue cheese, raspberry, and champagne. Mustard is still as popular as ever and is enjoyed by people of all cultures throughout the world. It is even considered good for your health, as it is low in both calories and cholesterol but high in protein and minerals such as calcium, magnesium, potassium, and niacin.

For some great recipes, click here or here or try this simple vinaigrette:

1/4 c vinegar (red wine or balsamic are my favorites)
2 Tbsp Dijon mustard
1/4 tsp brown sugar or honey
1 c extra virgin olive oil
Salt and pepper

In a small bowl, stir together the first 3 ingredients. Add the oil in a slow, steady stream and whisk until mixture is emulsified (doesn't separate). Salt & pepper to taste and drizzle over your favorite mixed greens, cheese, vegetables, or as a dressing for sandwiches.

See food.

2007-03-24T14:09:00.001-05:00

どうもありがとう to the wonderfully chatty sushi chef at Teppan Hibachi Steak House for keeping me company—despite his very broken English and my inability to hear over the din of all the hibachiness going on in the next room—during dinner the other night. I had been on a week-long, solo, semi-cross country road trip (my "journey of self-discovery") and was craving sushi on my way back east. After driving nearly ten hours, I was thrilled to come across Teppan in a small strip mall called Dorneyville Shopping Center (across from this farkakte monstrosity) in Allentown, PA.

I kept it simple and ordered two pieces of maguro (tuna) and two pieces of sake (salmon) sushi with a side of miso soup. A mini seafood salad was presented to me "on the house" by the chef. The fish was fresh, the rice sticky, and the wasabi hot. The small meal hit the spot and I was glad to have some conversation to keep me from falling asleep in my dish before hitting the road again.

Back in the city, Marc & I enjoyed some light fare at Schiller's Liquor Bar on the Lower East Side where, again, I kept my meal simple and ordered an arugula salad with roasted butternut squash, pine nuts, and shaved Parmesan cheese as well as a bowl of the tomato-white bean soup of the day (bringing back comfy and aromatic memories of the fall/winter). Marc enjoyed the pan-roasted sea bass served over a tomato and fennel coulis. The portions were actually on the small size, but at least we came away, for once, with room in our bellies for more.

Cool as a carrot.

2007-03-15T20:01:00.000-05:00

Welcome, class, to today's Fresh Pick: CARROTS

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

The carrot has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century. Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, cumin, and dill which all have the umbrella-like flower clusters that characterize this family of plants. It seems that carrots did not become a popular vegetable in Europe until the Renaissance. This was probably related to the fact that the early varieties had a tough and fibrous texture. Centuries later, beginning in the 17th century, agriculturists in Europe started cultivating different varieties of carrots, developing an orange-colored carrot—as opposed to the original deep purple hue—that had a more pleasing texture than its predecessor. Europeans favored the growing of this one over the purple variety, which was and still is widely grown in other areas of the world, including southern Asia and North Africa. Carrots were subsequently introduced into the North American colonies. Owing to its heightened popularity, in the early 1800s, the carrot became the first vegetable to be canned*. Today, the United States, France, England, Poland, China and Japan are among the largest producers of carrots.

Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery. In addition, if the carrots do not have their tops attached, look at the stem end and ensure that it is not darkly colored as this is also a sign of age. If the green tops are attached, they should be brightly colored, feathery and not wilted. Since the sugars are concentrated in the carrots' core, generally those with larger diameters will have a larger core and therefore be sweeter.

Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks. Carrots should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.

Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them; most all conventionally grown carrots are grown using pesticides and other chemicals. If the stem end is green, it should be cut away.

Carrots are delicious eaten raw or cooked. Beta-carotene is not destroyed by cooking; in fact, cooking breaks down the fiber, making this nutrient and carrots' sugars more available, thus also making them taste sweeter. Take care not to overcook carrots, however, to ensure that they retain their maximum flavor and nutritional content.

*If you love Dina, you will never use canned vegetables.

For some great recipes, click here or here or try this simple side dish:

1 16-oz package baby carrots
2 Tbsp butter
1 medium onion, peeled and sliced thinly into rings (or half-rings)
1/2 tsp sugar or honey
Salt and pepper to taste

Fill a medium saucepan with lightly salted water and bring to boil. Add carrots and cook about 5 minutes until they can be easily pierced with a fork. Drain and set aside. In the same, drained saucepan, heat the butter over low heat until melted and slightly foamy. Add onion and cook, stirring often to evenly caramelize, until soft and translucent. Add the carrots and sugar or honey and continue to cook another 3-5 minutes, stirring to combine flavors. Season with salt and pepper and serve!

NOTE: Excessive consumption of carotene-rich foods may lead to a condition called carotoderma in which the palms or other skin develops a yellow or orange cast. The health impact of carotenemia is not well researched. Eating or juicing high amounts of foods rich in carotene, like carrots, may over tax the body's ability to convert these foods to vitamin A; however, the condition will usually disappear after reducing consumption.

Sunny side up.

2007-03-13T21:06:00.000-05:00

I know you were all worried about me since my last post, but I'm feeling much better. The past couple of days have been quite lovely, possibly due to the break in the cold weather, but most likely due to my newfound sunny disposition. I've been going about things all the wrong way and I've decided to change that. I've realized I'm great at planning and horrible at execution, but no more!

Eat a bowl of motivation with me, won't you?

Life isn’t a matter of milestones, but of moments.
Rose Kennedy

Happiness does not consist in pastimes and amusements but in virtuous activities.
Aristotle

Nobody can make you feel inferior without your permission.
Eleanor Roosevelt

The best way out is always through.
Robert Frost

Never give up, for that is just the place and time that the tide will turn.
Harriet Beecher Stowe

Every artist was first an amateur.
Ralph Waldo Emerson

You must learn to be still in the midst of activity and to be vibrantly alive in repose.
Indira Gandhi

After the game, the king and the pawn go into the same box.
Italian Proverb

I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.
Martha Washington

Whether you think you can or whether you think you can't, you're right.
Henry Ford

If you want the rainbow, you've got to put up with the rain.
Dolly Parton

Fried.

2007-03-09T23:48:00.000-05:00

Somebody, please save me. Every four months, we have to prep for our seasonal sales meetings and I end up putting in so many hours at work I might as well blow up an air mattress and crash there for the night because, by the time I come back to my apartment, it's nearly the wee hours of the morning and, as you may remember, I have issues with falling asleep*, so it seems mere moments before the dreaded alarm goes off and I'm up and back at it once again.

My biggest issue, though, is that I feel so unbelievably groggy with anything less than eight hours of sleep that I know I'm coming across as loopy (well, loopier than normal, at least) once I'm back in the office and, quite possibly, even drunk (because of all the word-slurring and stumbling over my own feet in the hallways), which would not be cool and not just for the most obvious reason, but, because I haven't had an alcoholic beverage in over 16 years and that would have been a huge waste of abstinence only to find out I'm being called a lush during water cooler discussions.

Now, if my co-workers thought I was smoking crack, that would be okay.

*NOTE TO SELF: Nice job on sticking to the new plan.

What's better than basil?

2007-03-07T22:06:00.000-05:00

Welcome, class, to today's Fresh Pick: BASIL

Basil [BAY-zihl, BA-zihl] is available year-round and is a wonderful herb to use in pasta (especially pesto and marinara sauces), poultry, and seafood dishes. Basil has a pungent flavor and clove-like aroma. When choosing, leaves should be fresh-looking, crisp, and brightly-colored. Depending on the variety—there are twelve!—leaves may vary in color from green to reddish-purple. (Sweet Basil is probably the most popular and is the perfect compliment to ripe red tomatoes and soft cheeses such as fresh mozzarella and brie.) If you are not going to use basil the same day you buy it, do not store it in the refrigerator. Temperatures below 48 F will turn basil black. Instead, put the stems into a glass of water as you would a plant cutting. Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Basil is most commonly associated with Italian and Thai Cuisine, but the name basil comes from the Greek, meaning "kingly" and the herb itself originates in India, where it is has long been considered sacred. It was brought to the Mediterranean via the spice routes in ancient times and spread to other parts of Asia where it became popular in the use of curries in Thailand. In ancient Rome, the name for the herb, Basilescus, referred to Basilisk, the fire-breathing dragon. Taking the herb was thought to be the charm against the beast...and it continues to be a charm associated with love rituals. In Eastern Europe, it was assumed that a man would love the woman from whose hand he accepted a sprig of basil and when a woman placed a pot of basil on her balcony, it meant that she would be receptive to her lover. Basil has traditionally been given as a good-luck present to new home and business owners (a modern custom claims that basil will attract customers to a place of business if a sprig of the herb is placed in the cash register).

Basil is primarily a culinary herb. It has antibacterial and antiviral properties, but it is not an important herb for modern clinical herbalists. However, as a member of the mint family, basil is recommended as a digestive aid and an after dinner cup of basil tea makes a healthier alternative to the after-dinner mint.

For some great recipes, click here or here or try this simple dish:

1 16-oz package pasta (long or short—your choice)
2 roma (also known as plum) tomatoes, seeded and diced
1/2 c olive oil
2 cloves garlic, minced
1/2 c fresh basil leaves, cut into thin strips (known as "chiffonade")
Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper and serve!

The brunch bunch

2007-03-06T22:06:00.000-05:00

I hosted another brunch in NJ on Saturday and eleven of my very wonderful friends and family members showed up. We all met at High SocieTea House in Wayne, which is located right off Rt. 23 South, and is a quaint establishment that can, surprisingly, hold a large group like ours. While High SocieTea House also caters to special event gatherings like bridal showers and the like, it is a wonderful little place to spend an hour or two drinking some very fancy-flavored teas (such as Tibetan Tiger and Chocolate Mint) and noshing on the prix fixe menu, which ranges from $9.95 - $24.95, and comes with a delicious assortment of tea, food, and dessert. The majority of our table chose the Light Tea ($11.95), which included tea, scones, quiche and soup or salad, and a sweet muffin, and some chose the Queen's Tea ($24.95), which came with all of the above plus assorted finger sandwiches, a variety of small pastries, and a plated dessert.

As always, we had a fantastic time catching up with each other and sharing funny stories. If I said this once, I'll say it a gazillion times: I am unbelievably blessed to have such wonderful, intelligent, creative, and loving women in my life. They are truly a built-in support system and I couldn't ask for anything more.

Italian dish

2007-03-03T02:53:00.000-05:00

È stato una settimana lunga e dura e completamente sono esaurito. Temo che il mio cervello fuoriuscirà dai miei occhi, orecchi, o in qualche luogo altro lontano, ben più difettoso (come il mio gomito). Preghi per me, la gente, come provo a godere la mia fine settimana ed a provare a non pensare a venire di lunedì.

Come sempre, grazie per lettura, ed abbia un giorno piacevole.

Tastes Like Chicken

2007-03-01T22:05:00.000-05:00

The is the third day in a row for me at work where I haven't left before 9:00 pm, so I'm beateded and heading to bed, but before I go, here's a little sumthin' sumthin' for you:

Today's recipe from Real Simple Magazine:

Parmesan-Crusted Chicken Cutlets

You can substitute chicken breasts for the more expensive chicken cutlets (tenders) as long as you flatten them to an even thinness. Place them in between 2 pieces of plastic wrap and roll or pound them using a rolling pin, a meat pounder, a heavy skillet, or even a wine bottle.

2 large eggs
1 tablespoon Dijon mustard (optional)
2 1/4 cups finely grated Parmesan
1 cup dried bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 to 1 1/2 pounds chicken cutlets
6 tablespoons olive oil
1 head Boston or butter lettuce
1 lemon, cut into wedges

In a shallow bowl, whisk together the eggs and mustard (if using). In a separate bowl, combine 2 cups of the Parmesan, the bread crumbs, salt, and pepper.

Rinse the chicken and pat it dry with paper towels. Dip one of the cutlets into the egg mixture, allowing any excess to drip off, then coat it in the bread-crumb mixture. Transfer to a plate. Repeat with the remaining chicken, batter, and bread-crumb mixture.

Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Carefully wipe out the skillet, add 2 more tablespoons of the oil, and repeat with the remaining cutlets.

Divide the cutlets and lettuce leaves among individual plates. Drizzle the lettuce with the remaining oil and sprinkle with the remaining Parmesan. Serve the lemon wedges on the side.

Makes 4 servings.

Enjoy!

A Is for Asparagus

2007-02-27T23:01:00.000-05:00

I've decided to make one post each week about some of the lesser known—or, perhaps, lesser used—items you might find in your local grocery store. (I like to teach people stuff because I'm a giver. That's just how I roll.)

So, welcome, class, to today's Fresh Pick: ASPARAGUS

Asparagus is one of the most nutritionally well-balanced vegetables in existence and leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet. It is the leading supplier among vegetables of folic acid. A regular serving of about 5 stalks provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease and its wealth of nutrients, fiber and very low sodium and calorie content make asparagus a nutritionally wise choice for today's health-conscious consumer.

Asparagus is a member of the Lily family whose spears grow from a crown that is planted about a foot deep in sandy soils. Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period. After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.

Select bright green asparagus with closed, compact, firm tips. (Other asparagus varieties include white asparagus—which comes from the process of etiolation, or the deprivation of light—as well as purple and "wild," but varieties are interchangeable in recipes, with the only difference being in the color of the resultant dish.) If the tips are slightly wilted, freshen them up by soaking them in cold water. Keep fresh asparagus clean, cold and covered. Trim the stem end about 1/4 inch—or hold at base and bend until it snaps off on its own. Refrigerate and use within 2 or 3 days for best quality. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water until you intend to use it.

Fresh asparagus is fantastic on its own with just a hint of other flavors, like lemon juice, chives, parsley, chervil, savory, tarragon or with a pat of butter.

For some great recipes, click here or here or try this simple side dish:

1 bunch asparagus, ends trimmed
Olive oil
Kosher salt
Freshly ground pepper

Preheat oven or toaster oven to 350 degrees*. Spread out asparagus stalks on an aluminum foil-covered baking dish or cookie sheet. Drizzle lightly with olive oil. Sprinkle with salt & pepper. Cook for 10 minutes and serve!

*If you'd prefer to boil asparagus instead, add asparagus to a pot of boiling water and cook for 7 minutes—the perfect cooking time for any boiled vegetable. Drain and add the olive oil, salt, and pepper.

NOTE: Sometimes, this might happen after eating asparagus. Do not be alarmed. It is perfectly normal.

Crock Pot: Fifth Installment

2007-02-26T22:33:00.000-05:00

I organize an in-house book club at my company and it's pretty neat, if I do say so myself. In a little over a year-and-a-half, we've gone from a four-person quiet discussion to a 20-person roundtable which, at our last two meetings, included authors calling in to join our conversation about their books. I love bringing people together who don't necessarily know each other, but all have something in common: in this case, reading the books we publish. It gives me that warm & fuzzy feeling I love so much. Plus, we get to read and what's cooler than that? A while back, I hosted a book club social for some of the attendees at P.J. Moran's where we enjoyed a small, but tasty offering of free appetizers such as mini-quiches and stuffed mushrooms. Since it was after work and happy hour time, we didn't get a good sense of what the restaurant truly feels like for dining, but P.J. Moran's is, according to its website, "a pub with old-world charm and warmth near the heart of the big city" and boasts to have "midtown's best burger" in addition to a lovely menu unlike that of other typical pubs. Located a block or so away from both St. Patrick’s Cathedral and Rockefeller Center, P.J. Moran's is a great place to grab a bite and chill with friends.

When J & C were last in town, they asked Marc and me to join them at an Indian restaurant called Vatan on E. 29th Street. I love Indian fare and was thrilled to be going, but then I found out it was completely vegetarian and I, a vehement carnivore, immediately thought, maybe not so much. Well, slap my fanny and call me Flora, this place was fantastic! Vatan offered a delightfully delicious and mouth-wateringly yummy, all-you-can eat menu (not buffet-style) for $23.95/person which was delivered by beautifully dressed servers in traditional Indian garb. They greeted us and asked if we'd like our dishes kind of spicy or blow-your-tongue-off spicy and then just kept on bringing us plate after plate until we begged them to stop. (Ah, I can still remember the sound of my button popping off my jeans as though it were yesterday.) Here's a sample of what we ate that night:

*Sev Puri (potatoes, garbanzo beans, yogurt and chutney filled in fried bread)
*Samosa (triangular savory pastries filled w/ spicy potatoes & green peas)
*Batakavada (deep-fried potato balls in a chickpea flour batter)
*Toor Dal (boiled lentils cooked with spices)
*Kheer (rice pudding with saffron and dry fruits in milk)
*Homemade Indian mango ice cream
*Masala Chai (Indian tea cooked with cardamom, ginger and milk)

D & I both work in the same industry and blocks away from each other, so we meet for lunch about once a month to talk about books and boys. At one of our get-togethers recently, we stopped at Europa Café, a NYC-based eaterie that can be found mostly throughout midtown Manhattan. I had never eaten there before and found the place to be immaculately clean and the food pretty tasty for a basic soup/sandwich/salad kind of menu. Europa Café also offers online ordering and delivery which rocks because sometimes racing out for a bite to eat during lunch—especially on matinée day—can prove to be a giant pain in the tuchus.

One of my favorite co-workers and people on this planet is K, so I love when we hang out together because she's fabulous, fun, and gives great conversation. One evening, we took a walk up to Whole Foods at Columbus Circle, not to buy anything—because the place is crazy expensive—but to have a look-see at all the pretty food stuff. Now, New York City knows how to kick it when it comes to gourmet grocers, but here's some interesting info about Whole Foods:

Whole Foods Market was founded in Austin, Texas, when three local businessmen decided the natural foods industry was ready for a supermarket format. The original Whole Foods Market opened in 1980 with a staff of only 19 people and was an immediate success. At the time, there were less than half a dozen natural food supermarkets in the United States. Whole Foods Market currently does business with more than 2,400 independent farms, over 75% of which are family farms. In addition to organic produce and herbal health and wellness items, Whole Foods also has a prepared foods department—a lively, warm and appetizing showcase of the creativity and culinary talents of the store's teams of chefs—and offers an ever-changing variety of quick entrées, side dishes, soups, rotisserie grilled items, sushi and sandwiches, all made with natural ingredients.

The Columbus Circle store opened in February 2004 as the anchor business of the spacious Time Warner Center. Located directly across from Central Park, its 59,000 square feet of retail space contains everything one would need for a quick lunch, a gourmet dinner at home, or a delectable, moveable feast!

One of the nifty things about living in NYC is that there's a specialty restaurant everywhere you turn. There's Dumpling Man on St. Marks Place which serves only dumplings in the classic northern Asian style; there's Mary's Dairy & Chocolate Bar, a mod ice cream parlor in both East and West Villages; and then there's Pommes Frites on 2nd Avenue where I met my brother and his fiancée for authentic Belgian fries served with a variety of dipping sauces such as Sweet Mango Chutney Mayo, Parmesan Peppercorn, Wasabi Mayo, and the old standby, Malt Vinegar. A brief bit of info about this dinky food shop:

You won't find many seats here, but you will find the tastiest treat in town. The potatoes are fried twice. The first time they are cooked through. The second time provides a golden color and makes them deliciously crisp. Europeans have been eating their fries with everything but ketchup for many years, and now Americans may also have the best crispy fried potatoes with their choice of sauce.

No matter how full I am when I leave these places, writing about them makes me hungry for more!

Spill

2007-02-24T22:09:00.000-05:00

I went out tonight for my nightly walk around the neighborhood. When I walk, I walk quickly and I don't like to stop or slow down, so I set my steps at a pace where I can maneuver right, then left around other pedestrians and I zigzag around blocks so I never have to wait for a light to change before I can cross a street.

It's still pretty chilly out here—the "real feel" temperature is 8 degrees this evening—and I had my hands jammed into my pockets to keep my fingers from getting frostbitten. As I rounded the corner on E. 3rd Street, a couple was approaching me and, instead of moving out of the way to let them pass (because hardly anyone around here ever moves out of the way to let someone else go by), I stepped up on the curb and onto a mound of snowy ice left over from the last storm. Before I knew it, but, yet, somehow in slow motion, I went down, landing on my left knee—giving myself a good-looking scrape like I was some twelve-year-old skateboarder—and caught my fall by grabbing the sidewalk with my wrists. It's been a very long time since I've fallen like that and it felt weird, but I knew it was going to happen and there was nothing I could do to stop it mid-action.

The odd thing is that, as they were passing me (before I fell), I overheard the couple's conversation and the guy was telling his girlfriend that he doesn't like to keep his hands in his pockets in case he falls. Was he clairvoyant? Was I dreaming the whole thing? I don't believe in coincidences—and I've been getting the feeling that the universe has been trying to tell me something lately—so what's all this about?

Today's recipe:

Milk. Don't cry over it.

Empty container

2007-02-22T21:41:00.000-05:00

Today's post brought to you by the letter E and the number 0.

I was fortunate to have off work on Monday and, instead of researching ways to save the environment or writing letters to my overseas friends or even working on a crossword puzzle or two, I spent it watching five hours of "101 Favorite Stars Way Back When" on E! Entertainment Television. Normally, I wouldn't admit something like this--especially since I am rabid against celebrity gossip and things of that ilk--but I'm baring my soul to about 4 people a week on this blog, so I'm not worried I'll be judged, and it feels good to confess.

Does anyone remember Ilan Mitchell-Smith? He played Wyatt on Weird Science and he wasn't on the E! program, but Weird Science was on HBO that same afternoon and I started wondering whatever happened to him. Did he turn out like Leif Garrett where he once was cute and clean and now he's all puffy and still trying to resurrect his career? Well, yes, he's puffy (at least in his latest posted photo online), but he's completely dismissed all things Hollywood and has become an assistant professor of English at Angelo State University in San Angelo, Texas.

That Ilan Mitchell-Smith is one smart cookie.

Today's recipe:
Original Nestlé Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestlé® Toll House® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Birthday dinner

2007-02-18T15:49:00.000-05:00

A couple of Saturdays ago, Marc took me out for my birthday dinner at One If by Land, Two If by Sea in the West Village. We opted for the tasting menu (at $95/person), which was incredible and included decent-sized portions of items offered off the main menu. Our dinner lasted for about three hours. Here's what we ate:

*Tuna tartare w/carmelized pineapple and foie gras
*Spice-marinated Maine lobster w/sweet peas, turned potato, lemongrass-coconut broth, and opal basil sauce
*Roasted monkfish served over pappardelle noodles w/Ipswitch clams, yellow tomato-fennel confit, and escarole
*Duck confit tamale w/corn fondue, micro green salad, citrus mole, and pumpkin seeds
*New Zealand rack of lamb with a plaintain-black bean molded gratin, herb coulis, and papaya-mango salsa
*Armagnac cherries w/cherry bread and brie

*And for dessert, a chocolate trio consisting of a "gourmet" ice cream sandwich, chocolate fondant, and chocolate crème brûlée.

The cool thing about One If by Land was that, in the mid-1700s, it was a carriage house (in New York City!) which served as part of the Richmond Hill estate, the then headquarters for General Washington during his defense of Manhattan. The interior is dark and woodsy and full of bricks, but it's still quite romantic and airy. Here's a history of the place:

By the end of the century, Aaron Burr purchased the property housing his coach and sleigh in the carriage house at 17 Barrow Street. The original hitching post was unearthed during the buildings transformation from abandoned bar to fine-dining restaurant in 1969 and is still visible in the bar today. Under the watchful eye of the Landmark’s Commission, the original owners of One if by Land, Two if by Sea, Armand Braiger and Mario DeMartini, spent three years carefully removing the modern materials to expose the building’s nearly perfect 18th century bricks and along with it the original charm of the carriage house. During the renovation process, workers uncovered four arched passageways in the building’s basement that had been bricked-up long ago. Further excavation revealed that the passageways tunnel down Barrow Street to Hudson Street where the river’s edge once met the city. Folklore suggests that these tunnels were used to smuggle contraband during The Revolutionary War and were once part of The Underground Railroad during America’s Civil War. Finally, the renovation unearthed the city’s famous underground stream, Minetta Creek. Standing on opposite sides of the stream in a history rich environment, the two partners agreed on the name of their new restaurant and the beautifully restored One If By Land, Two If By Sea opened its doors in 1972.

Today, One if by Land, Two if by Sea continues to be highly rated by Zagat and other restaurant guides. Executive Chef Gary Volkov uses the freshest flavors and an exotic arrangement of ingredients in each of his dishes.

Meme-alade? Meme-onade? Meme-osa?

2007-01-27T14:18:00.000-05:00

Joon, you dirty-dirty, making me meme when you know how painfully shy I am. Kidding! My favorite hobby is talking about myself, so here it goes:

1. my: you’ve heard the saying, “i’d give my right arm for . . .”--so, what would you give your right arm for?

I would whore my right arm out in bits and pieces for a fully paid-for, enormous home in the 'burbs and an apt in the city, and an endless supply of cash so that I need never work again and only be bothered having to follow around my butler, maid, personal chef, and trainer as they did everything for me.

2. me: what’s one word that describes how you want people to see you?

Compassionate (regardless of how I came across in above answer).

3. meme: if you could be any blogger, which blogger would you be, and why?

Toss-up: either Joon for her ability to use big words in perfectly formed sentences and knowing everything about everything (or at least coming across like she does) or Dooce for her incredible, dry wit and photography know-how (except I don't want to live in Utah).

I feel compelled to keep the meme going only because I don't want to be "that girl," so Mags, Jen, and Ruben, please don't kill me...and don't feel obligated. I'd hate to come across as pushy, especially when my descriptive one word is "compassionate."

Crock Pot: Fourth Installment

2007-01-25T20:14:00.000-05:00

A random rundown of places I've been to many months ago, but about which I forgot to blog (or was entirely too lazy to do so at the time), in no particular order:

Marc's family invited us out one Saturday night to London Lennie's, an enormous seafood restaurant in Queens, NY, which reeks of fish, is entirely too loud, has completely outdone itself in its expansion and overcrowding of tables in the late '80s, but, boy, oh, boy, does this place have some tasty fish! All four of us had some variety of a lobster, corn, creamed spinach, and simply enjoyed ourselves the entire time.

C, A, D, M, L, and I met up one evening at Jeeb, a Thai Tapas place on the Lower East Side, and found ourselves chomping heartily off each other's plates. According to its website:

Jeeb, in Thai, has several meanings. It could mean “dumpling," a gesture of hands in Thai dance, or simply “flirting or courting." At Jeeb, we serve varieties of Thai small dishes – tapas (in Spanish), so you could enjoy playing with our food as much as your stomach can fill….in other words, you just simply flirt with our food.

We ordered such mouthwatering dishes as Grilled Shrimp with Mango Salad, Fried Spring Rolls with plum sauce, Thai Crêpes, Chive Pancakes with brown sauce, Curry Puffs filled with chicken, potatoes, and onions, and Crab Cakes with peanut sauce. There's nothing better than sitting around a table full of food yapping with your friends and loved ones.

T and I met for dinner at the infamous hibachi steakhouse, Izumi, on Rt. 23 North in Wayne, NJ for dinner and a show, all-in-one. Yes, some might find the chopped-shrimp-tossed-in-a-hat-trick a little cheesy, but it's a good time for when you need it once in a while. The food was decent (typical Asian fare of chicken, shrimp, rice, and noodles) and it was a great way to chill after the hours we had just spent shopping!

One of my monthly brunches landed Y, T, C, D, and I at the painfully chic and pricey Rue 57 in midtown Manhattan where I could have smacked our snarky server atop the noggin with a three-cheese omelet for so not being painfully chic himself. The food was fab (basic brunch fare with a twist, like Brioche French Toast and Applewood Smoked Bacon), the friends were fabber, but our server treated us like we were hanging out for Ladies' Night specials at Bennigans. Now, I'm not a snob, but...well, ok, yes, I am a snob. That dude was weird: overly friendly and making uncomfortably unfunny jokes one minute and incredibly aloof and neglectful the next. T begs to differ, but when you ask for a freakin' fork four times at a chichi establishment such as this, you expect to have to have had only asked once and have received said fork with a multitude of apologies and, possibly, a comped glass of orange juice. Actually, you expect there to have been a fork at your place setting in the first place.

For no special reason except that he's lovely like that, Marc surprised me one night with tickets to see stand-up comedian Louis CK (of HBO's "Lucky Louie" fame) at Caroline's in Times Square where I snorted overpriced ginger ale out of my nostrils for two hours straight. Food: fried, oily, and extremely bad for the arteries, which, of course, means it was pretty tasty.

Well, that wraps up this installment of Crock Pot. Stay tuned in another four to six months when I realize I forgot to post about stuff I did and food I ate this week.

Fire it up!

2007-01-24T23:30:00.000-05:00

Thanks to my co-worker K, Marc and I got hooked up with free tix to the premiere screening of Fired!, a documentary by Annabelle Gurwitch about being fired in America.

At first, we thought it was going to be similar to Jerry Seinfeld's Comedian, with a ton of actors/stand-ups telling silly stories of how they got fired from their jobs (and we hadn't read the book first, shame on us), but Annabelle incorporated real-life stories as well as those from celebrities and the flick turned out to be kind of political, too, so I guess you could say it was more like Comedian-meets-Super Size Me.

Everyone in the audience laughed and oohed and aahed when they were supposed to and we saw a handful of famous faces, too, like this guy and this guy and this woman and this woman and this woman, so that was pretty cool.

There was a Q&A segment after the movie and Annabelle was very patient and well-spoken and answered about ten questions or so about her family, her life, her career, and her filmmaking experience.

The coolest thing, though, were the end credits where props were given to some of my co-workers (since we published her book, natch).

Unfortunately, we had to skip the after-party because I've been battling a cold and was feeling a little too under the weather to push myself to stay out later. Too bad, though. I could have really rubbed some elbows (and eaten some yummy food) and spun my fabulosity on perfect strangers, but I couldn't exactly do that with a big ol' runny honker, now, could I?

Indulgence

2007-01-21T19:15:00.000-05:00

Every time I find myself at the Willowbrook Mall in Wayne, NJ, I find myself heading to the food court to pick up a Cinnabon, or if I'm feeling especially naughty, a Caramel Pecanbon. Whichever I end up bringing home makes me feel happy...and I don't care about the calories or the fat content or anything else because this is an unconditional love.

If you've never had/seen one of these things, please allow me to introduce you:

The Cinnabon: warm dough, filled with Makara® cinnamon, topped with freshly made cream cheese frosting.

The Caramel Pecanbon: warm dough, filled with Makara® cinnamon, topped with pecans and smothered with rich caramel.

Ooey, gooey, and delicious. Ah, sweet love.

Toss your salad

2007-01-13T08:05:00.000-05:00

Another great recipe from Fresh Direct taken from the pages of Real Simple magazine:

Arugula and Pear Salad

1 tablespoon maple syrup
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/4 tsp kosher salt
1/8 tsp black pepper
2 Tbsps extra virgin olive oil
8 c arugula leaves
1 pear, unpeeled, thinly sliced
1/2 c (2 oz) blue or feta cheese, crumbled

In a small bowl, whisk together the maple syrup, mustard, vinegar, salt, and pepper. Whisking constantly, slowly add the oil; set aside. Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette.

To turn this into a warm salad, heat the vinaigrette in a small saucepan over medium heat for 1 minute. If desired, substitute spinach for the arugula.

A saucy sauté

2007-01-05T00:05:00.000-05:00

"Hey," you say. "Isn't this a food blog? Where'd all the recipes go?"

"Well," I answer. "I got your recipe right here."

From Cold-Weather Cooking via my all-time favorite food store/grocer/personal shopper Fresh Direct. It's pretty simple to whip up, you can substitute a gazillion things for ingredients you might not like/have (like fresh corn off the cob for the pine nuts or pitted, chopped olives instead of the sun-dried tomatoes, or peeled & cleaned shrimp instead of or in addition to the scallops), plus you can throw all carb-related caution to the wind, lift your head high, and serve this delicious mixture over cooked pasta if the mood strikes you!

1/4 cup extra virgin olive oil
4 scallions, trimmed and minced
1 clove garlic, minced
1 cup sliced shiitake mushrooms
8 whole sun-dried tomatoes packed in oil, drained and minced
1 1/2 tablespoons coarsely chopped fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper to taste
1 1/2 pounds fresh bay scallops
3 tablespoons pine nuts, lightly toasted

1. Heat the olive oil in a large skillet over medium-high heat. Stir in the scallions and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sun-dried tomatoes, rosemary, and wine. Cook the mixture, stirring occasionally, until the mushrooms are cooked through and the wine has evaporated, about 10 minutes. Season to taste with salt and pepper. Remove from the skillet and keep warm.

2. Return the skillet to the burner and increase the heat to high. Add the scallops and sauté, shaking the pan vigorously to sear the scallops on all sides, until just cooked through, 2 to 3 minutes. Reduce the heat to medium and return the sun-dried tomato mixture to the skillet. Stir in the toasted pine nuts and cook just a minute more to heat everything through. Serve at once.

Spoon

2006-12-28T20:48:00.000-05:00

I interrupt this retrospective on Southern-Fried Road Trip 2006 to bring to you a picture of two of our cats:

TIMMY!* and Butters have been boyfriend-girlfriend for over three years and tend to squeeze out fifth wheel Tweek (not pictured here) when they want quiet time together.

*Yes, all of our cats are--fittingly--named after South Park characters.

Saltwater

2006-12-16T14:20:00.000-05:00

It's hard for me to realize that such great American icons like Elvis and Martin Luther King, Jr. were around in my lifetime because I was just a child back then and didn't understand the great importance both of these legends played to the rest of the world. I can't think of anyone right now who can be compared to either of them. I'm not sure if it would have been better or worse for me to have been an adult and fully comprehend the deaths of these two men. But I do understand I'm not that far removed from that time—after all, it was only a handful of decades ago that they both walked the same ground as I do now.

It's also bittersweet for me to write about our trip to Memphis because, while the energy and excitement of the city brought us down there in the first place, the realization that so many horrific events took place there, and in the south in general, made for a somber experience when we visited the National Civil Rights Museum, which was built around the Lorraine Motel, the site where Martin Luther King, Jr. was assassinated. I spent most of the time walking through the exhibits with giant tears dropping off my cheeks as I watched news reels and read documents about the Montgomery Bus Boycott in 1955, the 1957 confrontation between Little Rock, Arkansas, and the federal government over the right of nine black students to attend Central High School, an all-white school, Freedom Summer in 1964, the sanitations workers' strike in 1968, and the powerful and beautiful "Mountaintop" speech by Martin Luther King, Jr. This was truly an experience I will remember forever.

A few hours later, Marc & I found ourselves completely juxtaposed as we toured Graceland (his first time, my second), but as we walked through the many hallways of the mansion and the museums located across the street, we realized that Elvis and MLK weren't all that different. Both men were obviously very well known, but both were also equally dedicated to human causes.

Elvis Presley was famous for giving away Cadillacs, cash and jewelry, often on the spur of the moment. But, the true depth and breadth of his generosity and community involvement is not so widely known.

In 1961, Elvis gave a benefit concert at Bloch Arena in Hawaii that raised over $65,000 toward the building of the U.S.S. Arizona Memorial at Pearl Harbor. The resulting publicity gave new life to the fund-raising effort, which had, by then, lost its momentum. The memorial opened a year later.

Audience tickets for his 1973 Aloha from Hawaii television special and its pre-broadcast rehearsal show carried no price, as each audience member was asked to pay whatever he or she could. The performances and concert merchandise sales were a benefit raising $75,000 for the Kui Lee Cancer Fund in Hawaii.

Each year, for many years, Elvis gave $1,000 or more to each of fifty Memphis-area charities, but also continually made many other charitable donations in Memphis and around the country.

Most of Elvis’ philanthropic endeavors received no publicity at all. Throughout his adult life, for friends, for family, and for total strangers, he quietly paid hospital bills, bought homes, supported families, paid off debts, and much more.

From the unbelievably courteous staff and infamous ducks at the Peabody Hotel to the attentive servers at its Capriccio Grill to the tours of the Civil Rights Museum and Graceland, Memphis remains one of our most memorable visits throughout our entire trip.

Final destination: Huntsville, AL...

So not the Golden Arch(es)

2006-12-09T23:49:00.000-05:00

It was already quite dark when we arrived in St. Louis, MO, but even in the black of night, the Gateway Arch was truly a sight to see and Marc and I couldn't wait to walk to the Mississippi riverside the next morning to really take it in.

The 630-foot stainless steel Gateway Arch resides in the parkland that's known as the Jefferson National Expansion Memorial, honoring Thomas Jefferson in his role in opening the West through the Louisiana Purchase, the pioneers who helped shape the history of the American West, and Dred Scott who sued for his freedom from slavery in the Old Courthouse located across the street.

It was built in just 20 months (completed in 1965) and the engineers, electricians, steamfitters, and sheet metal workers used an elevator system that was affixed to the outside of the Arch in order to work on the project. A tram was also built on the inside of the Arch in anticipation of the millions of people that visit each year in order to carry them on a one-hour journey up to the top and back down again. Marc & I were debating taking a ride on the tram during our visit, but we were on somewhat of a fixed schedule and had to head out shortly after viewing the museum exhibits located at the base of the Arch. (Truth be told, I'm a little vertigo-y and was glad we had a time restraint.)

Sadly, St. Louis was the one place Marc & I found to be nearly foodless, or at least during the hours of the day when we were hungry. We had to opt for a T.G.I. Friday's®, the only place open after 10:00 pm, and then a Starbucks the next morning at 8:00 am, so I don't have much to report on foodwise. Sigh.

Next up, Memphis, TN...

UPDATE: Marc wants to be sure that all of you reading this blog (all 6 of you) know that the postcard-like picture of the Gateway Arch was taken by me--as were most of the photos added to my other posts about our road trip--because it looks like a professional photo and he didn't want me not to get credit for it. Thanks, babe!

Finger lickin' good

2006-12-07T07:29:00.000-05:00

As we entered Louisville, Kentucky, I was pleasantly surprised to find this town was a lot more modern than I had expected, especially since it was home to such American landmarks as the Louisville Slugger and the Kentucky Derby. The sun-filled sky and warm weather lent itself well as Marc and I awesomely explored (some of) what Louisville had to offer.

First up was the Muhammad Ali Center which backs up to a spectacular view of the Ohio River on N. 6th Street. Built in November 2005 as an interactive, educational, and cultural center inspired by the ideals of its founder Muhammad Ali, the Center’s innovative exhibits and programs provide much more than a place that tells the story of one man’s journey. As the mission of the Center states:

The Ali Center reaches beyond its physical walls to preserve and share the legacy and ideals of Muhammad Ali, to promote respect, hope, and understanding, and to inspire adults and children everywhere to be as great as they can be.

The on-site visitor experience incorporates six prevailing core values of Ali's life: respect, confidence, conviction, dedication, giving, and spirituality, all of which are housed in pavilions featuring dramatic media presentations that illustrate how Ali found the courage, the dedication, and the discipline to become who he is today, how he found the conviction to stand up for what he believed, and how he turned his passion for excellence in the ring to a passion for peace on the world stage.

The Orientation Theater features a (somewhat distracting, but nevertheless impressive) five-screen multimedia presentation that set Marc and me off on the right path to discovering more about the world of Ali. The Core Value Pavilions are a series of media stations presenting Ali's biographical storyline. The pavilion named simply The Greatest is a striking two-level room which houses a multimedia presentation projected down onto a full-size boxing ring, viewable from above.

Also in the Ali Center is the Howard L. Bingham Gallery - named after Muhammad Ali acclaimed photographer and close personal friend - which serves as a changing exhibition space showcasing an amazing collection of artwork from featured artists. Since this was still considered the Center's inaugural year, we were able to view Howard's own work entitled "Worth a Thousand Words: Photographs by Howard L. Bingham." It was truly moving.

We ended our tour of the Center about midday and immediately found ourselves famished. J, Marc's friend who grew up in Louisville, recommended Mark's Feed Store on Bardstown Road where I can't remember exactly what we ordered, but it was definitely covered in barbecue sauce and came with a side of cornbread or biscuits or something like that. What I do remember is that it was messy, cheap and deee-lish! Oh, and I learned a new food word: burgoo:

Burgoo (pronounced ber-GOO and also known as Kentucky Burgoo) is a thick stew full of meats and vegetables. Early renditions were often made with small game such as rabbit and squirrel. Burgoo is popular for large gatherings in America's southern states. Originally the word "burgoo" was used to describe an oatmeal porridge served to English sailors as early as 1750.

I'll be sure to sample a bowl next time I'm in Louisville. At the time, we had a schedule to keep in order to get us to St. Louis, MO before we started snoozing at the wheel. St. Louis' travel log in next post...

Hot sauce

2006-12-05T19:15:00.000-05:00

A quick browse through our hotel dining guide in Indianapolis, IN led us to St. Elmo Steakhouse, a landmark in downtown Indianapolis since 1902 and the 2006 AOL Cityguide winner for Best Steakhouse, where Marc & I feasted first on Elmo's shrimp cocktail with the house's own homemade cocktail sauce. According to our server, the chefs in the kitchen have to wear goggles and gloves everyday when freshly grinding the horseradish because it's that potent. After we tried the dish - with runny noses, watery eyes, and mouths ablazing - we agreed. A history about St. Elmo:

Founded by Joe Stahr, the restaurant was named after the patron saint of sailors, St. Elmo. Starting out with a beautiful tiger-oak back-bar purchased in Chicago, the restaurant was simply a small tavern with a basic menu. Through the years, its classic turn-of-the-century Chicago saloon decor has changed very little, beyond the inevitable expansions. From 1947 to 1986, the colorful odd-couple team of Harry Roth and Isadore Rosen skillfully guided St. Elmo to continued success before turning over the reins to veteran restaurateur Stephen Huse, the present owner. In 1997, Steve partnered with his son, Craig, who is the current operator. Through much of its history, St. Elmo was considered a dining bastion for men. It was, and still is, a place where salesmen and tycoons came to seal the deal, where attorneys and politicians strategized and plotted, where coaches and players celebrated wins and lamented losses, where celebrities came to unwind from a show.

Next up: Louisville, KY...

Diner Dash

2006-11-21T22:33:00.000-05:00

After a jaw-dropping visit on Sunday to the Franklin Park Conservatory in Columbus, OH to see the latest Dale Chihuly installation entitled Fiori (Italian for "flowers"), Marc & I headed down Broad Street in search of some good eats. We traveled blocks upon blocks completely befuddled at how there could be nowhere to eat and nearly ready to give up when we came across Tommy's Diner, East Broad Street's infamous greasy spoon. It was packed with diehard Buckeye fans who came in to grab a big breakfast (as we did) after the state's beloved college football team's big win against Michigan State the day before. Everyone in the place--and I mean everyone--was in their Ohio Buckeye red gear. Needless to say, Marc & I stood out like sore thumbs (for once, we were the obvious tourists in town), but the patrons and our server were nice enough to us regardless...and the food was fairly yummy. While we tried so hard to be health-conscious and ordered veggie and cheese omelets, the two of us couldn't resist ordering a short stack of fluffy chocolate chip "hot cakes" to give us the sweet chaser we craved after our meal.

Our trip continued on to Indianapolis, IN, but I'm too tired to write about it, so, for now, here's some more info on Columbus:

Columbus, the largest city in Ohio, is the state capital and the seat of Franklin County. It is located in central Ohio on the Scioto River.

The first structures near the site of downtown Columbus were earthen mounds constructed by Indian tribes known as Mound Builders. Native Americans lived undisturbed in Central Ohio until the 1700s, when the first white explorers entered the Midwest. The first permanent white settlement in the area was founded by a surveyor from Kentucky, Lucas Sullivant, in 1797 and was named Franklinton. The state capital was laid out nearby in 1812 and named after Christopher Columbus. It became the capital in 1816. Columbus was chartered as a city in 1834 and annexed Franklinton in 1870. The city's growth was stimulated by the development of transportation facilities—a feeder to the Ohio Canal completed in 1832, the National Road in 1833, and the arrival of the railroad in 1850.

Columbus is a port of entry and a major commercial, distribution, and cultural center. It is the seat of Ohio State University (1870). The city has enjoyed steady growth over the years due to its economic diversity, and no single activity dominates the economy.

More to come...

Southern style

2006-11-18T21:36:00.000-05:00

Marc and I are road-tripping it to Alabama for Thanksgiving, partly because I haven't eaten skin on a piece of poultry in about 17 years and was jonesing for some genuine southern-fried turkey, and partly because our friends have family there and invited us down once they heard I was hungry for homemade cheese grits and corn bread. Along the way, we're planning on hitting as many states west and south of NYC as we can before Turkey Day. First on our list was Pittsburgh, PA, where we enjoyed a late lunch at Ibiza Tapas & Wine Bar. Because of timing, we were one of the first few parties to be seated, so we didn't really get to soak in the true flavor of Ibiza, but we got a feel of it nonetheless. Our server was lovely and walked us through an extensive menu. Tapas are small, savory Spanish dishes that usually accompany cocktails, but they can also form an entire meal on their own, which is exactly how we decided to eat them. We ordered four separate plates, about $9 each, and shared them: Aceitunas marinadas (marinated olives), Gambas al sarten con salsa romescu (sauteed jumbo shrimp in a spicy tomato sauce), Vieras a la parrilla en salsa de mango (grilled sea scallops in mango sauce), and Costillitas de cordero empanadas con cuscus (rack of lamb lightly breaded with couscous and lamb demi glaze).

After our lunch, we took a quick stroll down East Carson Street, the main drag on the South Side of Pittsburgh, where we came across many independently owned and operated boutiques, record shops, tattoo parlors, eateries, and other storefronts. Since we were on a tight schedule, Marc & I couldn't spend much more time there, but here's a little history lesson for you:

In the 1700s the French were the first European settlers to come to the Pittsburgh area. When the British learned that the French had settled in the area young Major George Washington was sent to demand their withdrawal. When the French refused to leave, Washington returned with troops to evict them; however, the British garrison was defeated. It was not until the French and Indian War that the British managed to capture Fort Duquesne and construct a larger fort on the same site. They named the new “burgh” Fort Pitt after William Pitt the Elder, a famous British statesman.

Tomorrow, Columbus, OH...

Hail, Caesar!

2006-11-17T03:10:00.000-05:00

I'm having a wicked bout of insomnia and nothing cures insomnia like writing up a recipe for a Caesar Salad. Yes, I know there's already a Caesar Salad recipe somewhere in this blog, but that was from, like, August and from a restaurant's menu. This one's my own take. I'm cutting out the croutons, I'm not a big fan of the raw egg, and I never have Worcestershire sauce on hand so here you go:

4 anchovy fillets, drained (no need to chop as they will disintegrate once you start mixing)
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon red wine vinegar
1 tablespoon lemon juice
3/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste

1 head Romaine lettuce
1/2 cup shaved or grated Parmesan

In a medium bowl, whisk together the anchovy fillets, mustard, garlic, vinegar, and lemon juice to blend flavors. While whisking vigorously add the oil in a slow, steady stream until mixture thickens. Season with salt and pepper.

Tear the romaine leaves into generously sized pieces and place in a bowl. Toss with the Caesar Dressing above, making sure to coat all the leaves. Garnish with shaved/grated Parmesan.

A lifetime supply of chocolate

2006-11-16T01:10:00.000-05:00

Stupid job's getting in the way of my blogging, but, thankfully, not in the way of my eating. My cousin V and his wife came into the city earlier this month for brunch with Marc & me. We ate at the newly opened Max Brenner in Union Square. Y and I had been there for dinner a few months ago and I'm still sold on this place. It's like Willy Wonka's for New Yorkers. I want to keep going back until I've tried everything on the menu.

For our brunch, I had the Peanut Butter Brioche French Toast which was coated in toffee bananas, fresh strawberries, crunchy nut bits, crème fraîche, and a citrus maple syrup along with a "Hug Mug" of thick, warm, melted Italian dark chocolate made with vanilla cream. It was truly like drinking a liquified chocolate bar. When Y and I ate at Max's for dinner, I had the Salmon Quiche and a Mexican Hot Chocolate which was infused with red chili, nutmeg, cinnamon, and pepper.

Not only is Max Brenner a chocolate factory, it's a fantastic restaurant with interesting serveware, an in-house chocolate gift shop, an attentive staff, and a wonderful mission statement for creating a new "chocolate culture." As Max says:

Chocolate, more than any other food, is integrated in to many aspects of our lives. It is a symbol of contradicting emotions and sensations. On one hand, it is the most romantic gift, on the other hand it is a commodity which is traded on the stock exchange. It is sold like a prestigious piece of jewelry carefully selected from a glass case but also as an addictive snack available at every corner store. It is tasted like a fine wine and licked off of fingers dipped straight in to the bowl. It is sexy, nostalgic, and forever an object of fantasy for children and grownup children. These diverse chocolate associations are the inspiration behind Max Brenner's new chocolate culture.

I could have said it better myself but I was eating a block of chocolate.

Natural goodness

2006-10-22T11:55:00.000-05:00

Believe it!

Use your noodle

2006-10-01T17:29:00.000-05:00

I was inspired to make the following dish by the clean, refreshing taste of lemon, noodles, and leafy greens from my new favorite place, Mooncake Foods on Watts Place in SoHo where Marc had the Charred Hangar Steak Sandwich with cilantro and ginger and I had the Lemongrass Shrimp & Vermicelli with ginger cilantro pesto. Dessert was a fantastically sweet and smooth concoction known as Chocolate Chaos. Most items on the Mooncake menu are priced between $4-10 for decent-sized portions, unheard of in the über-hip and fashionable SoHo section of the city.

1 shallot, sliced thinly
1/2 lb large shrimp, cleaned & peeled
1/2 tsp lemon pepper
1 tsp ground ginger
Grated peel of one lemon
1/4 tsp Kosher salt
pinch each ground black pepper and dried red pepper flakes
Two handfuls mixed greens
6 oz soba noodles, cooked & drained
1 Tbsp soy sauce
1/4 c fresh lemon juice
1 Tbsp olive oil

Sauté shallot in olive oil in small pan on low heat until soft. Add next 5 ingredients and cook over medium heat until shrimp turns white and is cooked through. Add mixture to a large bowl with the mixed greens with cooked noodles. Add soy sauce, lemon juice, and oil. Toss until thoroughly coated. Be authentic and eat it up with chopsticks instead of a fork!

Simple salmon (a recipe)

2006-09-25T15:03:00.000-05:00

I haven't done one of these in a while, so here you go:

2 6-8 oz salmon fillets
2 Tbsp ground ginger
1/4 tsp Kosher salt
1/4 tsp ground pepper
Pinch ground cayenne pepper
2 Tbsp soy sauce
1/4 c maple syrup

Combine everything but the salmon in a medium bowl, whisking thoroughly until smooth. Dip salmon fillets into mixture one at a time, fully coating both sides. Sauté salmon with 1 Tbsp olive oil in a large pan over low heat; cover and cook for 12 minutes, occasionally brushing salmon with leftover soy-ginger mixture, until salmon is cooked through and glaze is dark and bubbly.

Et voilà! Serve with a mixed green salad or an avocado-tomato salad with lots of lemon or lime!

Warning label

2006-09-17T15:23:00.000-05:00

I'm a mess, inside and out. I work too much and try to squeeze a ton of play into whatever free time I have because I refuse to let work get the best of me, but, alas, in doing so, I'm overdoing it and end up crashing hard every few months when, after placing a dirty body in a dirty bathrobe for two days in a row, I decide to "take a close look" at my life and my calendar only to see that, once again, I've no time to myself and that, once again, I will most likely have to toss out pounds of unused groceries and uneaten produce because I haven't had the energy or time to cook anything in over a week and kick myself for wasting both money and food, which does not make me happy, spiraling me into yet another bout of depression and angst which will only grow worse as the end of the day nears, bringing me closer to the fact that, come tomorrow, this will all begin again and I hadn't given myself anything but grief this whole weekend when I had actually wanted to spend some quality time at the beach on what could have been the last, beautiful day of the summer and, instead, lolled about in my my brooding state, denying myself a rejuvenating experience which could have, nay, would have undone all the dids I done to myself lately. When will I ever learn...?