There is a common (and not necessarily un-true) belief that New Yorkers don't cook. Certainly, since moving here a last year, my cooking has been limited, with cookbooks languishing on the shelf...ok, I live on rotisserie chicken from across the street. But this Christmas, I received not one- but FIVE - cookbooks from my siblings - all of which I had asked for. Oops. The reality has become that I get inspired by a new (or newly heard of) cookbook, buy it then put it on the shelf. Forever.
So with the new crop of cookbooks, I've resolved to cook something fit to serve to others at least once a week.And I'm blogging about it too - for all my foodie friends who have continued to inspire me in so many ways.
5.1.13
23.4.10
Café Latte's Famous Turtle Cake
When I was in college, Café Latte was a storied magical place we without cars only heard about. Later, when I was halfway across the country, in my search for the best chocolate cake recipe, someone pointed me in the direction of the famous Café Latte Turtle Cake!
I cannot even describe the thrill. It was shocking how easy it was to make. So much so, that the "active" time is really only 15 minutes or so.
People love, love, LOVE this cake. To the point where I am so sick of it. But people love it. People who don't normally eat dessert love this cake. Even men who do not eat dessert love this cake. Some call it THE cake.
The best story about this cake, is when my friends Christa and Jose welcomed their new baby. I first met Christa and Jose when they helped push my car out of a ditch in the middle of the night during a terrible sleetstorm. They drove away with nothing but thanks. Months later, our paths crossed again via our friend Amy, and the rest, they say is history.
When Christa gave birth, I brought them this cake. Her father loved it so much that he told Café Latte about it. Long and short of it is, this cake rocks.
PS If you aren't the greatest cake baker you can use good old cake in a box. Honestly, nobody will be the wiser.
I cannot even describe the thrill. It was shocking how easy it was to make. So much so, that the "active" time is really only 15 minutes or so.
People love, love, LOVE this cake. To the point where I am so sick of it. But people love it. People who don't normally eat dessert love this cake. Even men who do not eat dessert love this cake. Some call it THE cake.
The best story about this cake, is when my friends Christa and Jose welcomed their new baby. I first met Christa and Jose when they helped push my car out of a ditch in the middle of the night during a terrible sleetstorm. They drove away with nothing but thanks. Months later, our paths crossed again via our friend Amy, and the rest, they say is history.
When Christa gave birth, I brought them this cake. Her father loved it so much that he told Café Latte about it. Long and short of it is, this cake rocks.
PS If you aren't the greatest cake baker you can use good old cake in a box. Honestly, nobody will be the wiser.
Café Latte’s Famous Turtle Cake
Adapted from Café Latte
1 egg
2/3 cup vegetable oil
1 cup buttermilk (or 1 cup milk and 1 tbsp vinegar)
2 cups flour
1 3/4 cups sugar
1/2 cup cocoa powder
1 tsp salt
1 tbsp baking soda
1 cup hot coffee
Frosting
1/2 cup milk
1 cup sugar
6 tbsp butter
2 cups semisweet chocolate chips or chocolate chunks
3/4 cup caramel (store bought)
1 1/2 cups pecans, toasted
Preheat oven to 350 degrees. Line three 9" cake pans with parchment paper.
In a large bowl, combine the dry ingredients - flour, sugar, cocoa, salt, baking soda. In a separate bowl, lightly beat together the egg, oil and buttermilk. Slowly beat the dry ingredients. Very carefully add the hot coffee, beating slowly. Distribute batter evenly among the pans. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes on wire racks.
For the frosting, bring the sugar, milk and butter to boil in a small saucepan. Remove from heat. Add chocolate chips and stir with a whisk until smooth.
Assemble
Put a generous tablespoon of frosting in the middle of the cake plate. Place the thickest (because they probably won't all exactly be the same size) cake upside down on the plate so that the flat bottom faces up. Spread a third of the frosting on top, drizzle a third of the caramel, add a fourth of the pecans. Repeat with the next two layers of cake, putting the extra pecans on top, and making the top much prettier. If the frosting and caramel start to drip down the sides, that's ok.
For a crowd: If you are even thinking of transporting this cake, make sure you chill it for at least an hour or so. Make sure that the frosting is nice and solid looking or the top layers of the cake might end up on your car seat. I know this from experience. Enjoy!
Adapted from Café Latte
1 egg
2/3 cup vegetable oil
1 cup buttermilk (or 1 cup milk and 1 tbsp vinegar)
2 cups flour
1 3/4 cups sugar
1/2 cup cocoa powder
1 tsp salt
1 tbsp baking soda
1 cup hot coffee
Frosting
1/2 cup milk
1 cup sugar
6 tbsp butter
2 cups semisweet chocolate chips or chocolate chunks
3/4 cup caramel (store bought)
1 1/2 cups pecans, toasted
Preheat oven to 350 degrees. Line three 9" cake pans with parchment paper.
In a large bowl, combine the dry ingredients - flour, sugar, cocoa, salt, baking soda. In a separate bowl, lightly beat together the egg, oil and buttermilk. Slowly beat the dry ingredients. Very carefully add the hot coffee, beating slowly. Distribute batter evenly among the pans. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes on wire racks.
For the frosting, bring the sugar, milk and butter to boil in a small saucepan. Remove from heat. Add chocolate chips and stir with a whisk until smooth.
Assemble
Put a generous tablespoon of frosting in the middle of the cake plate. Place the thickest (because they probably won't all exactly be the same size) cake upside down on the plate so that the flat bottom faces up. Spread a third of the frosting on top, drizzle a third of the caramel, add a fourth of the pecans. Repeat with the next two layers of cake, putting the extra pecans on top, and making the top much prettier. If the frosting and caramel start to drip down the sides, that's ok.
For a crowd: If you are even thinking of transporting this cake, make sure you chill it for at least an hour or so. Make sure that the frosting is nice and solid looking or the top layers of the cake might end up on your car seat. I know this from experience. Enjoy!
20.4.10
Guinness Mac and Cheese
As a life-long carnivore from an extremely carnivorous culture and family – think My Big Fat Greek Wedding when the aunt says, “You no eat meat…I make you lamb” – one of the biggest culinary challenges is feeding vegetarians dinner. An even bigger challenge can be feeding a crowd with various levels of carnivorous inclinations. SOooooooooooo, I created Guinness macaroni and cheese, a lovely update on the American classic. It’s meatless but hearty enough for even the greatest of meat lovers. Of all the things I make, this is a recipe that people ask for again and again. It is perfect served with roasted grape tomatoes… as well as a side of Italian sausage or chicken. But start things off with a small arugula simple salad.
Guinness Macaroni and Cheese
Serves 8 to 10
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 c Guinness extra stout
1 ½ c whole milk or half-and-half
1 ½ lbs sharp cheddar cheese, cubed, preferably two different kinds
3 tsp Dijon mustard
1 tsp cayenne pepper
Pinch of nutmeg
½ tsp ground pepper
1 tsp kosher salt
2/3 cup panko (or regular) breadcrumbs
1 pound elbow macaroni
Preheat the oven to 350 degrees. Cook the macaroni according to package directions until al dente. Drain and set aside. In a large saucepan, cook the butter and flour over medium heat until the flour is cooked, about two minutes. Whisk in milk in four additions, then stir in the Guinness. Keep stirring until mixture is thick. Turn the heat down to low, add the cheese in two batches, stirring constantly until the cheese is nearly melted, but a few blocks still remain. Add the mustard, cayenne, pepper, nutmeg, salt, and macaroni, stirring well after each addition. Give it a taste. If it doesn’t sing, add a large pinch of kosher salt.
Pour into a baking dish and spread breadcrumbs over the top.
Bake for 45 minutes.
Roasted Tomatoes
1 lb grape tomatoes (really any small tomato will do)
1 - 2 tbsp olive oil
Kosher salt
Pepper
Preheat the oven to 450 degrees. Line a large baking sheet with foil – you don’t have to, but it makes life easier. Place tomatoes on the sheet. Drizzle with olive oil. Sprinkle 2 large pinches each of kosher salt and pepper. Carefully roll the tomatoes around so they are coated with all that olive oil, salt, pepper yumminess. Bake for 15 minutes, or until they begin to pop and start smelling delicious.
For a crowd: You can make the mac and cheese ahead of time but wait to add breadcrumbs and bake until you want to eat it. Loosely cover the mac and cheese with aluminum foil until ready to serve. Either roast the tomatoes in the morning and serve them at room temperature, or pop them in when the mac and cheese is done. They should be ready just in time for dinner.
Guinness Macaroni and Cheese
Serves 8 to 10
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 c Guinness extra stout
1 ½ c whole milk or half-and-half
1 ½ lbs sharp cheddar cheese, cubed, preferably two different kinds
3 tsp Dijon mustard
1 tsp cayenne pepper
Pinch of nutmeg
½ tsp ground pepper
1 tsp kosher salt
2/3 cup panko (or regular) breadcrumbs
1 pound elbow macaroni
Preheat the oven to 350 degrees. Cook the macaroni according to package directions until al dente. Drain and set aside. In a large saucepan, cook the butter and flour over medium heat until the flour is cooked, about two minutes. Whisk in milk in four additions, then stir in the Guinness. Keep stirring until mixture is thick. Turn the heat down to low, add the cheese in two batches, stirring constantly until the cheese is nearly melted, but a few blocks still remain. Add the mustard, cayenne, pepper, nutmeg, salt, and macaroni, stirring well after each addition. Give it a taste. If it doesn’t sing, add a large pinch of kosher salt.
Pour into a baking dish and spread breadcrumbs over the top.
Bake for 45 minutes.
Roasted Tomatoes
1 lb grape tomatoes (really any small tomato will do)
1 - 2 tbsp olive oil
Kosher salt
Pepper
Preheat the oven to 450 degrees. Line a large baking sheet with foil – you don’t have to, but it makes life easier. Place tomatoes on the sheet. Drizzle with olive oil. Sprinkle 2 large pinches each of kosher salt and pepper. Carefully roll the tomatoes around so they are coated with all that olive oil, salt, pepper yumminess. Bake for 15 minutes, or until they begin to pop and start smelling delicious.
For a crowd: You can make the mac and cheese ahead of time but wait to add breadcrumbs and bake until you want to eat it. Loosely cover the mac and cheese with aluminum foil until ready to serve. Either roast the tomatoes in the morning and serve them at room temperature, or pop them in when the mac and cheese is done. They should be ready just in time for dinner.
18.4.10
Brunch and a Baby (Leek and Camembert, and Spinach, Feta and Sun Dried Tomato Quiches)
Few things are better than cuddling with a baby, especially one as cute as nine week old Nico the Nugget. Sadly, I forgot to take a picture of Nugget, but trust me on this one. Anyhoo, some girlfriends and I invited ourselves over for brunch and get our baby fix, oh also to visit with Nugget’s parents. Yeah. But we brought food! My friend Mairead, a very sage mother of two boys, recently said to me that a meal is the best gift to new mothers. So I brought I a hunk o’pork for their dinner (recipe to come – I know, it’s the one you are all waiting for with bated breath) and quiche for us all to share.
Quiche sometimes gets a bad rap – it’s old fashioned, it has cream, you have to make a pie crust. But on the upside, it’s a great way to use little bobs of cheese, veg and leftover breakfast meat. It’s easy enough to make two on the weekend, serve one and eat leftovers for – ta da – lunch during the week. Add a simple salad and you are golden.
So I’ve given the quiche a couple of modern turns. There’s a more traditional version as well as a lighter one that uses up all those egg whites from baking other goodies. The filling options are endless – crab, asparagus and brie, mushroom and sausage, tomato and shallot – but I’ve included a few popular ones. My secret is using store bought pie crust. Specifically, the kind in a red box that comes rolled up. In this case, I recommend using the brand name because the others seem, well, store bought. Of course, homemade crust is the best (smiley face). I also prefer a springform pan because it can accommodate any overflowing filling and makes for prettier slices than a pie plate.
Traditional Quiche
For a 10” tart or a generous 8” tart
5 eggs
2 cups whole milk or fat free half-and-half (substitute cream for ¼ c or more of either if you wish)
1 tbsp butter (don’t ask why, just know Julia Child does this)
Kosher salt
Pepper
Egg White Quiche (aka quiche I actually eat)
For an 8” tart
1 whole egg
4 egg whites (more or less)
1 2/3 cups 2% milk or fat free half-and-half
1 tsp butter
Kosher salt
Pepper
Beat the eggs well. Beat in the milk or half-and- half. Season with a pinch each of kosher salt and pepper.
Leek and Camembert (or goat cheese) Filling
2 leeks
2 tbsp unsalted butter
4 oz Camembert or goat cheese
Wash leeks by trimming the root end and slicing the body in half, going from the white part to the green part. Set on a colander and rinse each half well, making sure that there is no sand hiding between the layers. Slice the white and light green parts into ¼” half moons; store the green parts for stock.
Melt the butter on low heat. Sautee the leeks until wilted and sweet, almost translucent. Set aside
Spinach, Feta and Sun Dried Tomato Filling
1 cup spinach, wilted
1/8 cup sun dried tomatoes, rehydrated and sliced
4 oz feta
Ham, Cheddar and Pepper Filling
4 oz sharp cheddar cheese, grated
½ cup ham
1 serrano pepper or 1/3 cup chopped green bell pepper, sauteed
Assemble
1 Pie crust
Filling
Quiche base
Preheat the oven to 350 degrees. Unfurl pie crust. With a rolling pin (or wine bottle), roll the crust out a little more until it’s about an inch wider around. Place in the springform pan. Pierce all over with a fork. This improves your chances of getting a nice, flaky crust. Put the whole thing in the freezer.
Make your quiche base, fillings and mix them together. Take your frozen pie crust, weigh it down, and bake for 10 minutes. Remove from the over, pour the mixed filling and base. Bake 40 minutes to an hour, until the center is puffed up and not jiggly.
For a crowd: Transport the quiche in the springform pan. Place in 275 degree oven to heat. Delicious with simple salad… or sticky buns!
So I’ve given the quiche a couple of modern turns. There’s a more traditional version as well as a lighter one that uses up all those egg whites from baking other goodies. The filling options are endless – crab, asparagus and brie, mushroom and sausage, tomato and shallot – but I’ve included a few popular ones. My secret is using store bought pie crust. Specifically, the kind in a red box that comes rolled up. In this case, I recommend using the brand name because the others seem, well, store bought. Of course, homemade crust is the best (smiley face). I also prefer a springform pan because it can accommodate any overflowing filling and makes for prettier slices than a pie plate.
Traditional Quiche
For a 10” tart or a generous 8” tart
5 eggs
2 cups whole milk or fat free half-and-half (substitute cream for ¼ c or more of either if you wish)
1 tbsp butter (don’t ask why, just know Julia Child does this)
Kosher salt
Pepper
Egg White Quiche (aka quiche I actually eat)
For an 8” tart
1 whole egg
4 egg whites (more or less)
1 2/3 cups 2% milk or fat free half-and-half
1 tsp butter
Kosher salt
Pepper
Beat the eggs well. Beat in the milk or half-and- half. Season with a pinch each of kosher salt and pepper.
Leek and Camembert (or goat cheese) Filling
2 leeks
2 tbsp unsalted butter
4 oz Camembert or goat cheese
Wash leeks by trimming the root end and slicing the body in half, going from the white part to the green part. Set on a colander and rinse each half well, making sure that there is no sand hiding between the layers. Slice the white and light green parts into ¼” half moons; store the green parts for stock.
Melt the butter on low heat. Sautee the leeks until wilted and sweet, almost translucent. Set aside
Spinach, Feta and Sun Dried Tomato Filling
1 cup spinach, wilted
1/8 cup sun dried tomatoes, rehydrated and sliced
4 oz feta
Ham, Cheddar and Pepper Filling
4 oz sharp cheddar cheese, grated
½ cup ham
1 serrano pepper or 1/3 cup chopped green bell pepper, sauteed
Assemble
1 Pie crust
Filling
Quiche base
Preheat the oven to 350 degrees. Unfurl pie crust. With a rolling pin (or wine bottle), roll the crust out a little more until it’s about an inch wider around. Place in the springform pan. Pierce all over with a fork. This improves your chances of getting a nice, flaky crust. Put the whole thing in the freezer.
For a crowd: Transport the quiche in the springform pan. Place in 275 degree oven to heat. Delicious with simple salad… or sticky buns!
13.4.10
Lunch: Snazzy Grilled Cheeses and Arugula Salad with Faaaaaaabulous Dressing
When I considered resuscitating this blog – out loud in the public forum that is Facebook – my friend Claudia requested an entry on lunch… the bane of my culinary existence.
In the midst of my shoe-finding, deodorant applying, e-mail checking, news watching all while coffee drinking morning routine, lunch often gets short shrift. On good days, it’s leftovers from the weekend, on not so great days it’s leftovers from the weekend (and it’s, say, Friday). I’ve also be known to bring the raw ingredients – the entire head of lettuce, jar of dressing, chunk of cheese, loaf of bread…logistically cumbersome.
But I found that stocking up on a few items makes things a little easier. Good bread and cheese are lifesavers. Freeze sliced bread in ziploc, toast lightly to defrost, top with cheddar cheese, toast again to melt. You can add a bit of ham and Dijon, tomato slices or slivers of apple to get a something akin to the overpriced sandwich sold down the street. But what about greens? To this quandary I offer the simple arugula salad with what my friend Erin refers to as the faaaaaaaaahbulous dressing (aka my house dressing).
Simple Arugula Salad
Arugula
House dressing
Good parmesan cheese
Take a large handful of arugula. Dress with a dash of house dressing. Add generous sliver of parmesan on top.
House Dressing
1-2 tbsp Dijon mustard
1 tbsp chopped garlic
Juice of 1 lemon
1 tbsp mayo (optional)
Large pinch kosher salt (yes, kosher)
Black pepper
3/4 cup olive oil
In a mason jar or glass measuring cup, mix the lemon juice, mayo, garlic and Dijon. Slowly whisk in the olive oil. Season with salt and pepper. Store leftover dressing in the refrigerator and give it a good shake before each use.
To pack: Place arugula and parmesan in a Tupperware. Put a little dressing in a small plastic container (I like to recycle condiment tubs that come with take-out from my favorite Korean place).
For a crowd: Allow guests to dress their individual arugula salads. Serve slivers of parmesan. This way, you aren't left with a bowl of dressed greens and you can store the rest of the ingredients for - ta da- lunch!
In the midst of my shoe-finding, deodorant applying, e-mail checking, news watching all while coffee drinking morning routine, lunch often gets short shrift. On good days, it’s leftovers from the weekend, on not so great days it’s leftovers from the weekend (and it’s, say, Friday). I’ve also be known to bring the raw ingredients – the entire head of lettuce, jar of dressing, chunk of cheese, loaf of bread…logistically cumbersome.
But I found that stocking up on a few items makes things a little easier. Good bread and cheese are lifesavers. Freeze sliced bread in ziploc, toast lightly to defrost, top with cheddar cheese, toast again to melt. You can add a bit of ham and Dijon, tomato slices or slivers of apple to get a something akin to the overpriced sandwich sold down the street. But what about greens? To this quandary I offer the simple arugula salad with what my friend Erin refers to as the faaaaaaaaahbulous dressing (aka my house dressing).
Simple Arugula Salad
Arugula
House dressing
Good parmesan cheese
Take a large handful of arugula. Dress with a dash of house dressing. Add generous sliver of parmesan on top.
House Dressing
1-2 tbsp Dijon mustard
1 tbsp chopped garlic
Juice of 1 lemon
1 tbsp mayo (optional)
Large pinch kosher salt (yes, kosher)
Black pepper
3/4 cup olive oil
In a mason jar or glass measuring cup, mix the lemon juice, mayo, garlic and Dijon. Slowly whisk in the olive oil. Season with salt and pepper. Store leftover dressing in the refrigerator and give it a good shake before each use.
To pack: Place arugula and parmesan in a Tupperware. Put a little dressing in a small plastic container (I like to recycle condiment tubs that come with take-out from my favorite Korean place).
For a crowd: Allow guests to dress their individual arugula salads. Serve slivers of parmesan. This way, you aren't left with a bowl of dressed greens and you can store the rest of the ingredients for - ta da- lunch!
6.10.09
"Kidnapped" to hang with smelly cows
Right, so I didn’t know there would be cows. At least not any closer than the car speeding down the freeway (of course, cars don’t do that here as a) there are no freeways b) anything that resembles one is congested). But somehow “mosquito catching” gave the impression of field with a pond or even a swamp. Not so much Mostly, it was a cow enclosure or whatever it is called – you know, like a chicken coop, but for cows.
Not exactly smelling like flowers. But at least we were all together. On the way over, I am in the car with the entomologists. The head entomologist is like, we are just going to turn around and drop the other guy off at the hotel. Ok. Except then we are driving past the hotel. And then I’m like “we have to wait for the other three vehicles because they don’t know where they are going.” But then head entomologist is already on the phone, the guy in front is singling at the top of his lungs, and the two other entomologists beside me are giggling and speaking Spanish like it’s going out of style.
So we finally stop at the other hotel, the other cars call, and they get some directions. When we arrive at the cow enclosure, they were all laughing and saying I thought I was getting kidnapped. Well no, but kind of. There were a zillion cows. It was quite smelly. Enough said.
Not exactly smelling like flowers. But at least we were all together. On the way over, I am in the car with the entomologists. The head entomologist is like, we are just going to turn around and drop the other guy off at the hotel. Ok. Except then we are driving past the hotel. And then I’m like “we have to wait for the other three vehicles because they don’t know where they are going.” But then head entomologist is already on the phone, the guy in front is singling at the top of his lungs, and the two other entomologists beside me are giggling and speaking Spanish like it’s going out of style.
So we finally stop at the other hotel, the other cars call, and they get some directions. When we arrive at the cow enclosure, they were all laughing and saying I thought I was getting kidnapped. Well no, but kind of. There were a zillion cows. It was quite smelly. Enough said.
3.10.09
Into Haiti
Today I sprayed my eyes with deet. Like straight on. Accidentally, of
course. Fortunately, I had bottled water to wash it off a bit, but
then it got on my nose and mouth… Anyway, I can still see so all is
good.
course. Fortunately, I had bottled water to wash it off a bit, but
then it got on my nose and mouth… Anyway, I can still see so all is
good.
Today was also our first entry into Haiti. The border crossing,
despite the presence of UN Peacekeepers from Uruguay, was a bit scary.
Dominican vehicles aren't allowed to enter, so you cross on foot. Kind
of like crossing from Texas to Ciudad Juarez but with goats.
The differences between the two countries crystallize in an instant.
The language, the people, the extreme poverty. We also acquired a
whole new set of translators. This was great, except when they were
all talking at the same time, with the quadrilingual translators from
the DR… At one point I had six translators following me, all saying
vastly similar, yet different things. But they were all awesome.
Today we visited a community. There were (possibly rabid) dogs, but
fortunately, the interpreters and health worker were totally cool with
them and made them go away. They laughed at me for being scared of the
(possibly rabid) dogs, but at least I don't have to get rabies shots.
The number one thing about going into Haiti, aside from obvious health
and security issues, is that you need to cross the border BEFORE it
closes. Even the Lonely Planet (who gave me a free copy) says so. And
to make things interesting, Haiti is an hour behind the DR. Our group
had split up, we were headed to either a drinking well or a malaria
breeding ground (we're not sure which), when our trusty Club Med
translator pulled out his logistics executive hat and had the driver
turn around to take us to the border pronto before it closed. Note,
you CAN allegedly cross the border after hours, but you would get
really dirty.
Tonight at dinner and cervesas (I didn't have cervesas) I sat next to
one of the DR's top entomologists (no, not epidemiologist) who totally
gave me THE most fascinating lesson on mosquitoes. Seriously. Not
enough to learn more necessarily, but enough to go on a mosquito
catching trip with their group tomorrow night!
To Sleep Sack or No?
I knew we had arrived in the Dominican Republic when a mosquito appeared in the airplane's cabin right before landing. The lush green carpets below were unlike the beachy, brown terrain I saw on Wikipedia. We went through Santo Domingo slowly gathering the rest of
our crew – program staff, local parters, the photographer and the translators – loaded into our large- cabin (for short people) pickups and headed to the border, a 6-7 hour drive.
our crew – program staff, local parters, the photographer and the translators – loaded into our large- cabin (for short people) pickups and headed to the border, a 6-7 hour drive.
I'm in the loud car (because we are all talkers), with Roberto our driver, she who has yet to have a Spanish pseudonym Atlanta person, and Ramon, who is shepherding the translators… from Club Med. Yes, from THE Club Med and no, there were no beverages at the offing. Turns out, Ramon is an executive at Club Med have worked with our host organization before, and when he heard they needed translators on this trip who spoke Spanish, Creole and French, he approached the CLUB MED FOUNDATION about it and lo and behold, we have translators. Hurrah!
I know what you are thinking – did she use the now infamous sleep
sack? The answer is yes. Although the hotel (aka b&B) is perfectly 
good, I had a bit of an unsubstantiated bed bug fear, plus there was something comforting about crawling into this blue haven with my sarong wrapped around my shoulders and a stolen airline pillow. Also, to drown out the party from down the street to which we weren't invited.
30.9.09
Packing the bags...
After much suspense - maybe, maybe, maybe, very nearly............... ok, go! It's been kind of a busy three weeks, to say the least, last week being at the G20 in Pittsburgh - a whole other post. LOVED Pittsburgh by the way.
I'm going to go a kind of secret location in the Dominican Republic to visit health programs. Really, one in particular. Anyway, I'm going with a media team (erm, not by myself) and was advised the following:
1. Bring a silk sleep sack in the event that the sheets aren't as clean as you would normally have. Silk because bed bugs and the like (the LIKE???) are less able to eat through them. Ok, I know a lot of people who travel to the field, and NONE of them have gone the silk route. Shockinly enough, these lovely people who stare malaria, TB and other infectious diseases in the face on a regular basis are quite horrified by bed bugs. Then you have the ever-so-slightly-hypochondriac me. I also have insectophobia (yep, that's what it's called) and acarophobia- fear of insects that cause itching. So giant silk sleep sack it is.
2. Flip flops - for the shower. Like in college. Enough said.
3. Not a lot of stuff. Maybe a little carry on, something you can run with. Hang on, for like 11 days of clothing, health and beauty aids, not to mention, deet, sunscreen, deet, sleep sack, flip flops, and shoes. Oh, and books. And ziploc because it's totally rainy there. Oi.
But here we are, a mere three weeks later. A 22x22x11 inch bag packed, plus Longchamp shopper for laptop, camera, etc...
29.4.09
Mom's Milestone and Crab Benedict
My mother has been on a fish-vegetable-juicing-flax seed- barley grass-kales sprint since she was diagnosed with breast cancer. The other day she leans over and says, oh, let's have eggs benedict, but with crab - like this restaurant in town serves.
So this morning, in part because of logistics, as a celebration of her last day of radiation, we had crab benedict. Now, making fancy breakfasts isn't my thing, as any of my colleagues can attest, but I love making it at my parents.' Perhaps because they are so cheery and bustling at 5:30 (yes, that would be in the morning - on weekends, it is closer to 6:30, yes, am).
The hollandaise sauce is actually quite easy. The trick is to keep whisking. Yeah, a bit of a workout, but really great results. And clearly, use only real crab. No fake stuff, and if the crab is small, use a little more. It's amazing. You need to try this recipe. Beats any other Benedict by FAR!
Crab Benedict
Serves 4
1/2 dungeoness crab - big fat one, separated into large pieces, fat removed, about 2 cups chunky crab
4 - 8 eggs, poached (one to two eggs per person - we found one to be sufficient)
4 whole wheat English muffins, sliced and lightly toasted
1 recipe Martha's hollandaise, but use 2 Tbsps of lemon
A bowl of fruit- to flush out your system
Layer: English muffin, crab, egg, sauce.
Enjoy with a cup of coffee and a baby aspirin!
So this morning, in part because of logistics, as a celebration of her last day of radiation, we had crab benedict. Now, making fancy breakfasts isn't my thing, as any of my colleagues can attest, but I love making it at my parents.' Perhaps because they are so cheery and bustling at 5:30 (yes, that would be in the morning - on weekends, it is closer to 6:30, yes, am).
The hollandaise sauce is actually quite easy. The trick is to keep whisking. Yeah, a bit of a workout, but really great results. And clearly, use only real crab. No fake stuff, and if the crab is small, use a little more. It's amazing. You need to try this recipe. Beats any other Benedict by FAR!
Crab Benedict
Serves 4
1/2 dungeoness crab - big fat one, separated into large pieces, fat removed, about 2 cups chunky crab
4 - 8 eggs, poached (one to two eggs per person - we found one to be sufficient)
4 whole wheat English muffins, sliced and lightly toasted
1 recipe Martha's hollandaise, but use 2 Tbsps of lemon
A bowl of fruit- to flush out your system
Layer: English muffin, crab, egg, sauce.
Enjoy with a cup of coffee and a baby aspirin!
17.4.09
Girls’ Night and Chocolate Caramel Crack
It technically is “knit night,” but without the knitting – similar to book clubs where books are mere accessories for the chatting and eating. The great thing about “knit” night is that it’s totally low key. You can come in your pajamas after a crazy day, and you go home happy – or at least full – or both. Everyone always brings something yummy, and somehow, everything magically comes together in a warm, fuzzy, almost soul (definitely stomach) sustaining meal.
It seems as though the essentials of (ANY) girls’ night (aka book club, aka "knit" night) are
1. Great people
2. Cheese (actual cheese, not “cheese” aka cheese product)
3. Sugar (not a lot, but some)
This night, we had (real) Cheese Fondue infused with Guinness and apple juice (that’s a whole other blog)… and sugar, well… it was from SmittenKitchen. This recipe found its way to my inbox not long ago. When I tried it, it was like, OMG, why haven’t I ever had this before?
It’s fantastic for entertaining because you can make it well ahead of time, and all you need to do is put it on a plate and watch it get devoured.
Chocolate Caramel Crack(ers)
From SmittenKitchen, who adapted it from David Lebovitz, who adapted it from Marcy Goldman
NOTE: For a regular sized cookie sheet, I halved the recipe.
4 to 6 sheets matzo or approximately 40 Saltines (matzo is easier)
1 cup unsalted butter, cut into large pieces
1 cup packed light brown sugar
A big pinch of sea salt (or kosher)
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips or chunks
1 cup toasted chopped almonds, pecans, walnuts
Extra sea salt for sprinkling (optional, but highly recommended)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil (do NOT skip this step), and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo or crackers, covering all parts. If using matzo, you'll need to break pieces to fit any extra spaces.
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured. A silicone spatula is handy for this.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula or silicone spatula works great here. Sprinkle the chocolate with toasted chopped nuts and/or sea salt.
Let cool. The chocolate should be hard. Break it into large pieces and store it in a container. It should keep for a week.
It seems as though the essentials of (ANY) girls’ night (aka book club, aka "knit" night) are
1. Great people
2. Cheese (actual cheese, not “cheese” aka cheese product)
3. Sugar (not a lot, but some)
This night, we had (real) Cheese Fondue infused with Guinness and apple juice (that’s a whole other blog)… and sugar, well… it was from SmittenKitchen. This recipe found its way to my inbox not long ago. When I tried it, it was like, OMG, why haven’t I ever had this before?
It’s fantastic for entertaining because you can make it well ahead of time, and all you need to do is put it on a plate and watch it get devoured.
Chocolate Caramel Crack(ers)
From SmittenKitchen, who adapted it from David Lebovitz, who adapted it from Marcy Goldman
NOTE: For a regular sized cookie sheet, I halved the recipe.
4 to 6 sheets matzo or approximately 40 Saltines (matzo is easier)
1 cup unsalted butter, cut into large pieces
1 cup packed light brown sugar
A big pinch of sea salt (or kosher)
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips or chunks
1 cup toasted chopped almonds, pecans, walnuts
Extra sea salt for sprinkling (optional, but highly recommended)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil (do NOT skip this step), and then line the base of the foil with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo or crackers, covering all parts. If using matzo, you'll need to break pieces to fit any extra spaces.
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured. A silicone spatula is handy for this.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula or silicone spatula works great here. Sprinkle the chocolate with toasted chopped nuts and/or sea salt.
Let cool. The chocolate should be hard. Break it into large pieces and store it in a container. It should keep for a week.
7.4.09
Trade Me for Golf?
Yes, that would be me. Traded for golf...
It's that time of the year, when the frosty winter air gives way to sunshine. When men look over wide expanses of mud in anticipation of that great day. The first day of golf season. It is also the time when millions of women around the world become golf widows.
It is in anticipation of this time, that I got the warning of possible abandonment. Five times. In one conversation. And there was more than one conversation. Ok, maybe not abandonment, but less than the once-a-week date.
So this right of spring seemed like a good time to, oh, dust off the old blog.
A friend of mine told me that this is one of the best blackberry seasons in years. Indeed, the stores are teeming with these plump, juicy bits of deliciousness. And it seemed a good time as any to try Nigella's (that would be Lawson - do you know another Nigella?) Blackberry Galette.
I've had an eye on this recipe since receiving How to Be a Domestic Goddess years ago (I actually have an equally loved paperback version as well - also a gift), but was wary of the whole baked blackberries and creme fraiche situation. But as I pulled it's amazingly gorgeousness out of the oven, juices trickling from the crust, I knew it would be nothing short of amazing. And it was.
Blackberry Galette
Adapted from Nigella Lawson's How to Be a Domestic Goddess
For the pastry:
1/3 cup all purpose flour
2 tbsp polenta or cornmeal
1 tbsp sugar
1/4 tsp salt
5 tbsp butter
1-3 tbsp ice water
For the filling:
1 cup blackberries (more if you like)
2 tbsp sugar (more if you like)
1-2 tbsp creme fraiche
Pulse dry ingredients for the pastry in a food processor. Add butter and pulse briefly until it resembles coarse breadcrumgs. Addjust enough water, a tablespoon at a time, to form a dough. Form into a disc, wrap in seran wrap and refrigerate for about 30 minutes.
Prehead oven to 375 degrees F.
Roll the pastry (between two sheets of waxed or parchment paper) into a 10" round (or so). Transfer to a baking sheet. Spread blackberries around, keeping a 2-3" border. Sprinkle 1 tbsp sugar, then dollop bits of creme fraiche around, sprinkle the rest of the sugar (if you want).
Wrap the edges, creating a little rim around the galette - as you would a pizza crust.
Bake 20 minutes or until the pastry is cooked through.
Note from T: This little galette would be a handy - oh unexpected dinner guests - treat. Just double the pastry recpie, keep half in the freezer next to your frozen blackberries (bought that way or thrown in a ziploc). Creme fraiche has an expiration date of forever, so when the mood strikes, pull everything out of cold storage and you will look like a domestic goddess (or god) yourself!
Enjoy!
It's that time of the year, when the frosty winter air gives way to sunshine. When men look over wide expanses of mud in anticipation of that great day. The first day of golf season. It is also the time when millions of women around the world become golf widows.
It is in anticipation of this time, that I got the warning of possible abandonment. Five times. In one conversation. And there was more than one conversation. Ok, maybe not abandonment, but less than the once-a-week date.
So this right of spring seemed like a good time to, oh, dust off the old blog.
A friend of mine told me that this is one of the best blackberry seasons in years. Indeed, the stores are teeming with these plump, juicy bits of deliciousness. And it seemed a good time as any to try Nigella's (that would be Lawson - do you know another Nigella?) Blackberry Galette.
I've had an eye on this recipe since receiving How to Be a Domestic Goddess years ago (I actually have an equally loved paperback version as well - also a gift), but was wary of the whole baked blackberries and creme fraiche situation. But as I pulled it's amazingly gorgeousness out of the oven, juices trickling from the crust, I knew it would be nothing short of amazing. And it was.
Blackberry Galette
Adapted from Nigella Lawson's How to Be a Domestic Goddess
For the pastry:
1/3 cup all purpose flour
2 tbsp polenta or cornmeal
1 tbsp sugar
1/4 tsp salt
5 tbsp butter
1-3 tbsp ice water
For the filling:
1 cup blackberries (more if you like)
2 tbsp sugar (more if you like)
1-2 tbsp creme fraiche
Pulse dry ingredients for the pastry in a food processor. Add butter and pulse briefly until it resembles coarse breadcrumgs. Addjust enough water, a tablespoon at a time, to form a dough. Form into a disc, wrap in seran wrap and refrigerate for about 30 minutes.
Prehead oven to 375 degrees F.
Roll the pastry (between two sheets of waxed or parchment paper) into a 10" round (or so). Transfer to a baking sheet. Spread blackberries around, keeping a 2-3" border. Sprinkle 1 tbsp sugar, then dollop bits of creme fraiche around, sprinkle the rest of the sugar (if you want).
Wrap the edges, creating a little rim around the galette - as you would a pizza crust.
Bake 20 minutes or until the pastry is cooked through.
Note from T: This little galette would be a handy - oh unexpected dinner guests - treat. Just double the pastry recpie, keep half in the freezer next to your frozen blackberries (bought that way or thrown in a ziploc). Creme fraiche has an expiration date of forever, so when the mood strikes, pull everything out of cold storage and you will look like a domestic goddess (or god) yourself!
Enjoy!
8.10.08
New Favorite Chocolate Chip Recipe
Every office has them – the popular kids. Mine has a “popular pod,” a trio of gourmands, each with their own foodie kingdom. They are my eternal source of critique and essential information: Why are my buns so hard (no, that those buns)? What do you do with Swiss Chard?
So when I stumbled upon THE most AMAZING chocolate chip cookie recipe on smittenkitchen, they were the first to try them out… and loved them also. Now, I'm not really into chocolate chip cookies (shocking, yes?). I'm especially not into baking them. But occassionally, I do have these massive cravings for cookie doough. In the past, Ina Garten's recipe has held the favorite spot, but these have surpassed them just a teeeeeeeeny bit. However, Ina's are far sturdier, so if you are sending or planning to freeze these, go with Ina.
The recipe is from American pastry - ex-pat David Lebovitz, author of The Perfect Scoop via smittenkitchen, my favorite food blog. These cookies are soft and delicate yet so flavorful. They are divine with some cheddar cheese too. Both the dough and the finished, baked, product are delish. Also, the recipe only makes 20 or so cookies, so you don’t end up staying up until midnight baking them.
Our Favorite Chocolate Chip Cookies*
from The Great Book of Chocolate via SmittenKitchen
Makes 20 cookies
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (I used Kosher salt)
1 1/2 cups (200 grams) semisweet chocolate chips (or to taste, because that's quite a bit of chocolate)
1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300F (yes, that would be NOT the usual 350). Line baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets (or make them the size you want, no biggie). Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
Note: I tend to freeze most of the dough then bake as needed, but if you are of questionable health, pregnant, feeding these to small children, etc… don’t.
Note 2: I also have been known to freeze the baked cookies.
30.9.08
Cutie Patuties
Ok, everyone needs a bit of cheering, and what can be make you smile more than these kids (ok, maybe your own, but hello, send picture)?
20.9.08
Roast Chicken and Divine Brussel Sprouts and Furniture Rehab
So, it seems as though I'm totally obsessed with white furniture for my new place. This complete opposite of the green, pink and red haven that was my old place. Funnily enough, one of the ediors at Domino Magazine wrote about this very same experience in this month's issue (which I picked up because of the bright, happy, hot pink and green cover). She's going from what looks like a lot of purple to greige (gray-beige, which she said made her a bit sad... well, yeah). The couch, being a couch, is a main offender and it actually needs a lot of love. Now, I've looked at many couches online, in person, in magazines. I want a white slipcovered one...or a crazy pucci patterned one. Hmmmmmmmmm...
Anyway, in the midst of all the decorating drivel, last night, I discoverd THE most delish way to make brussel sprouts. First, you have to roast a chicken... Roast chicken rocks. It's easy, delicious and the leftovers can be used a million times over- sandwiches, quesadillas, soups, you name it. This is a great thing to do after work when you are tired.
Chicken and Brussel Sprouts
1 4 lb. chicken, preferably not fatty and not fed hormones
1 lemon, quartered
1 onion, quartered
herbes de provence or other herbs (thyme, rosemary, marjoram, any combo, fresh or dried)
brussel sprouts - a lb or so, trimmed and halved
Place the chicken in a 13" or so baking dish. Place the stuff in the bag (you know, from inside the chicken), around the chicken (obviously, take it out of the bag). Place herbs (and salt and pepper if you wish) in the chicken cavity, followed by quarters of lemon and onion and more herbs. Sprinke a few more herbs over the chicken and add salt and pepper if you are using it. Cover the baking dish with foil, making sure to seal it well. Bake at 300 for 20 mins per lb, or until nearly cooked. Carefully open the foil cover and discard most of the liquid- try to get out all the oily bits (you don't actually have to do this, but...). Throw the brussel sprouts around the chicken and stuff in the bag. Increase the temp to 350, cover the dish again, although not as tightly. Bake another 30 mins, then uncover and bake another 15. The chicken should be crispy outside and moist inside, and brussel sprouts should be meltingly soft and yummy.
Anyway, in the midst of all the decorating drivel, last night, I discoverd THE most delish way to make brussel sprouts. First, you have to roast a chicken... Roast chicken rocks. It's easy, delicious and the leftovers can be used a million times over- sandwiches, quesadillas, soups, you name it. This is a great thing to do after work when you are tired.
Chicken and Brussel Sprouts
1 4 lb. chicken, preferably not fatty and not fed hormones
1 lemon, quartered
1 onion, quartered
herbes de provence or other herbs (thyme, rosemary, marjoram, any combo, fresh or dried)
brussel sprouts - a lb or so, trimmed and halved
Place the chicken in a 13" or so baking dish. Place the stuff in the bag (you know, from inside the chicken), around the chicken (obviously, take it out of the bag). Place herbs (and salt and pepper if you wish) in the chicken cavity, followed by quarters of lemon and onion and more herbs. Sprinke a few more herbs over the chicken and add salt and pepper if you are using it. Cover the baking dish with foil, making sure to seal it well. Bake at 300 for 20 mins per lb, or until nearly cooked. Carefully open the foil cover and discard most of the liquid- try to get out all the oily bits (you don't actually have to do this, but...). Throw the brussel sprouts around the chicken and stuff in the bag. Increase the temp to 350, cover the dish again, although not as tightly. Bake another 30 mins, then uncover and bake another 15. The chicken should be crispy outside and moist inside, and brussel sprouts should be meltingly soft and yummy.
16.9.08
Cars and Korean Buns
I hate being a stereotype, but sometimes I epitomize them. Take cars
for example. Last afternoon, while waiting for my Momofuku buns to
rise for the first time, I noticed that one of my tires was seriously
low. Possibly flat. I don't actually know the difference except for
flat is really bad and my AAA has been expired for a year. So I
googled, made calls. Nothing. So I walked to the neighborhood garage.
I had trouble formulating the question. At my normal garage, they are
accustomed to my human descriptions of my car's condition. It sounds
asthmatic. It feels as though it just ate a whole turkey for dinner.
The nice people at the garage said it was fine to drive the 4 blocks
in the morning. So here I am. Waiting for the verdict, with fauxmofuku
in the back seat.
for example. Last afternoon, while waiting for my Momofuku buns to
rise for the first time, I noticed that one of my tires was seriously
low. Possibly flat. I don't actually know the difference except for
flat is really bad and my AAA has been expired for a year. So I
googled, made calls. Nothing. So I walked to the neighborhood garage.
I had trouble formulating the question. At my normal garage, they are
accustomed to my human descriptions of my car's condition. It sounds
asthmatic. It feels as though it just ate a whole turkey for dinner.
The nice people at the garage said it was fine to drive the 4 blocks
in the morning. So here I am. Waiting for the verdict, with fauxmofuku
in the back seat.
Anyhoo, back to the buns. So two weeks ago, my baby brother, my sister
and I went to the famed Momofuku in NY. Oh, so, good. Turns out, the
recipe for their pork buns are online. I can totally do this, I
thought. So on Friday night, I began with the 12 hour or more brining
of the pork. The next morning, I baked it for 2 1/2 hours, then brown
for 30 mins. It was a disaster. Too salty. So I tried again on
Saturday night at around 11.30 with some tweaking. The meat was divine.
More later...
Sent from my iPhone
14.9.08
Clean Sheets aka New Sheets
We've all done it. Purchased in lieu of doing laundry - underwear,
towels, a shirt. I got some sheets, not because mine were dirty,
rather they are missing from the move.
towels, a shirt. I got some sheets, not because mine were dirty,
rather they are missing from the move.
So I found myself at the fancy Italian sheet store by magic. I've
purchased Italian sheets - in Italy and they're nothing like those in
this store. There was a sale.
"These will do you well," said the lovely shop woman, "just make sure
you don't use regular laundry detergent." Erm, waaaaaait, is this a
trick question? Apparently, for supremely sublime sheets, wash in
special linen detergent, dry until damp and finish drying on the line.
So today, I washed them and the rest if my laundry in aforementioned
special linen detergent and took them out while still damp. Apparently
it takes more than 2 hours for king size sheets to dry completely - especially
when you don't have a line to dry them on (please tell me WHO has a line?).
Which is why I now lie in damp sheets. That and the rather humid
weather is making for a rather moister than usual sleeping experience.
Anyhoo, the more complex laundry is why I couldn't finish my momofuku
pork buns tonight. Maybe tomorrow.
Sent from my iPhone
12.9.08
Deco Dilemmas and Turkey-Veggie Loaf Recipe
So I’m totally digging my new digs. It’s bright, sunny and airy (in part because all the windows are open, which might explain the whole waking in the middle of the night half frozen thing). However, the furniture and other items that worked perfectly in the bijoux loft barn appendage. Ok, so my mom says it looked like a “mobile home,” which might mean an actual mobile home or some sort of Winnebago. To be fair, she’s never been in either, and her idea of camping is staying at a Holiday Inn.
So the bijoux barn appendage was very overstuffed and comfortable, but I think that phase is over. But how to decorate? Now I want sleek and modern and tidy looking, yet much sleek, modern, tidy looking furniture seems so not comfortable. Perusing various decorating sites, mostly Domino magazine’s, reveal that white, white, white is a good way to go…especially when one has some otherwise bright furniture like, oh, a fuchsia and red chair.
Rita Konig, a Domino blogger, gave a good bit of advice in {frolic!}:
When you are decorating a room, think about how you want to use it.
Huh. Imagine that. So basically, my living room should just have, aside from the tv/dvd/cable/phone set up, a giant mattresses, a million pillows, and some lovely trays to eat dinner on. But seriously, it is SUCH sage advice.
Meanwhile, I’m going to share with you this fantastic turkey-veggie loaf I concocted for dinner. Actually, it is a vegetable-filled version of something my dad picked up at Dean & Deluca. The vegetables inject flavor and moisture to the loaf.
Terrific Turkey-Veggie Loaf
1 package ground turkey (about 1.25 lbs)
1 small onion
1 small zucchini*
1 small carrot (or several mini carrots)*
a handful of breadcrumbs or other starch
1 egg or egg substitute
1 tbsp or so Herbs de Provence, Italian seasoning, curry-cumin-cinnamon, or other flavor combo
kosher salt and pepper to taste
Grate or puree the onions and veggies. If you are using a blender, do them in small batches, chunky is ok. Mix everything in a bowl. Bake in a bread loaf-sized pan at 350 degrees or until done. Serve with more veggies and brown rice or couscous.
*Just use whatever vegetables you have on hand- raw or slightly cooked. It should be about a cup of pureed vegetables per 1.25 lbs of turkey.
**For a more exotic variation, do a mixture of spices like cumin, cinnamon, coriander, etc… and then throw in some raisins or nuts. Substitute lamb for the turkey and serve with couscous.
***You can also make a sexier loaf by glazing the entire thing with apricot or mango jelly or chutney à la D&D.
11.9.08
It's Around the Corner
"Love is around the corner," or so say my horoscope, a fortune cookie, a tarot card (twice), and one of those Dove chocolate wrappers. Today again, I went online and my covert tarot card-a-day reading said, quite literally, "love is around the corner." Well, it was not lurking around the corner today, as far as I could tell. I did run into some really cute dogs and picked up delicious local plums at the farmer's market.
Walking around the neighborhood - because I did move in between posts - there are lots of single people windows. Don't ask. It's the same as being at the grocery store and knowing who is a deux or solo.
Meanwhile, there are projects. I LOVE a project. Preferably an almost instant gratification one. This week, I've gone through searching for the perfect mid-century Danish chair, hunting down a Danish chest (I'm second in line if the person who has it on hold does not claim it), looking for good bookshelves, finding the running path in the neighborhood, and finding the best cupcake recipe- only I can't actually eat them...but I must know. Also, washing a muffin tin more than once on any given month generally cures one of ever wanting to use it again. Thus far, I've not progressed on any of them but have ordered some books on half.com . They were a good value though, for fluffy fiction. OH! And I found a recipe (two actually) for the pork buns from Momofuku. Yuuuuuuuummmmmmmmmmmmm...
So the cupcake recipe obsession was brought about by my brother and sister, although I suspect it was mainly my brother. He just moved to NY and, when the family visited, he had a list of bakeries to go to. We sampled cupcakes. We walked in the heat and pouring rain and sought refuge in the airconditioned, sweet-treat, pastelicious bakeries of Manhattan. However, none of them were like knock your socks off. In fact, they were kind of dry. I know, right? And we went to the legends, supposedly. So I want to know if there is a recipe out there that is better... am looking for taste testers.
Walking around the neighborhood - because I did move in between posts - there are lots of single people windows. Don't ask. It's the same as being at the grocery store and knowing who is a deux or solo.
Meanwhile, there are projects. I LOVE a project. Preferably an almost instant gratification one. This week, I've gone through searching for the perfect mid-century Danish chair, hunting down a Danish chest (I'm second in line if the person who has it on hold does not claim it), looking for good bookshelves, finding the running path in the neighborhood, and finding the best cupcake recipe- only I can't actually eat them...but I must know. Also, washing a muffin tin more than once on any given month generally cures one of ever wanting to use it again. Thus far, I've not progressed on any of them but have ordered some books on half.com . They were a good value though, for fluffy fiction. OH! And I found a recipe (two actually) for the pork buns from Momofuku. Yuuuuuuuummmmmmmmmmmmm...
So the cupcake recipe obsession was brought about by my brother and sister, although I suspect it was mainly my brother. He just moved to NY and, when the family visited, he had a list of bakeries to go to. We sampled cupcakes. We walked in the heat and pouring rain and sought refuge in the airconditioned, sweet-treat, pastelicious bakeries of Manhattan. However, none of them were like knock your socks off. In fact, they were kind of dry. I know, right? And we went to the legends, supposedly. So I want to know if there is a recipe out there that is better... am looking for taste testers.
20.8.08
My Life: The Romantic Comedy
So I’m convinced I’m starring in my own romantic comedy. I’ve got a LOT of great friends, a lot of shoes, my hair stylist is a Facebook friend and my mother says I should “try not to act as smart” as I really am and not look like someone who was fished out of the sewer (my words. Hers were, “make sure you are always well groomed and smell nice.”) Today, my Dove chocolate fortune said to "love without boundaries," ok, the first one said "naughty can be nice," but I only had two. My password was “marryme” (it’s not now, smarty pants), to invoke the power of positive thinking. He did not. That, my friends, is the opening of a chick flick.
Perhaps I should preface this by saying that people – strangers and family (like my aunt) alike – have told me that I remind them of someone… hmm Bridget Jones. Except for I have a good job, don’t smoke, don’t really drink a lot, or, for that matter, sleep around, and my parents are the poster children of happily ever after. However, I do own those very penguin pajamas (thank you Raf and Kars) she wears while singing “All By Myself.” Some friends have evolved (thankfully) to say that I am more of a Sex and the City girl, but at this point, it feels as though my life is an amalgamation of several films, all with the same story plot. Single girl, not so great luck in love, something out of the ordinary happens/not-so-great relationship ends and voila, love comes along, something not so great happens, but love pulls through and everyone lives happily ever after.
So thus far, I’ve gotten up to the not-so-great relationship ends part quite a bit. Often, you think when you are in one of those relationships that is very story-book like – you know, you do something crazy like in the Wedding Date (no, I did not do anything like that whatsoever) or you fall for each other by exchanging letters like in You’ve Got Mail, you think it will happen, maybe this is it… but then it turns out to be not quite.
It is never easy, because anything that involves feelings rarely ever are, but it is a bit easier when the other part of the relationship is not a great person. The most heartbreaking ends, however, are where both people are good, when you are both lovely and wonderful, but where, as one heroine puts it, “the timing is all wrong.”
Sometimes, we are in relationships that, for one reason or another – good or bad – we need to get out of. But you care about each other, so you don’t… then it is two years later, you are two years older, and still not any closer to wearing the giant white gown (although let’s face it, nobody really thinks it stands for purity anymore do they – ok, maybe they do, but certainly not this readership). Or maybe you suddenly realize you want to get married or have a baby or a dog or chia pet.
As an erudite elderly man in The Holiday said, you need to be the leading lady, not the best friend. But how do you even know when every single moment is packed. When you FEEL like you are living life? Is it because you are living life for you or because you are helping others live their lives? This came about also in the movie 27 Dresses. A cult classic – the cult being every single woman who has been a bridesmaid, or an otherwise good friend of the bride. She was so busy being a bridesmaid that she had no time to find her own prince charming.
That movie ALSO brought about the classic single woman (ok, maybe not always single) activity. Checking the wedding section (aka mergers and acquisitions) of the Sunday Times. It is always so romantic sounding – at least the longer ones are… and if you read closely between the lines, you can see that the brides were too, once, in their own romantic comedies. That the path to the aisle wasn’t so easy. That sometimes the timing wasn’t right and then magically, when you are both 79, you meet each other at a senior citizens party in Boca and you get that old feeling again.
I, however, am not waiting until then. I’m going to be the star of my own romantic comedy or at least in the sit com that is my life starting now. And though I know this story will have a happy, VERY CHEESY ending (which is ok in my life as it is not subject to movie reviews) like Sex and the City the movie, it would be great if the plot moved along a leeeeeeeeeetle bit more speedily, unlike Sex and the City the movie.
Perhaps I should preface this by saying that people – strangers and family (like my aunt) alike – have told me that I remind them of someone… hmm Bridget Jones. Except for I have a good job, don’t smoke, don’t really drink a lot, or, for that matter, sleep around, and my parents are the poster children of happily ever after. However, I do own those very penguin pajamas (thank you Raf and Kars) she wears while singing “All By Myself.” Some friends have evolved (thankfully) to say that I am more of a Sex and the City girl, but at this point, it feels as though my life is an amalgamation of several films, all with the same story plot. Single girl, not so great luck in love, something out of the ordinary happens/not-so-great relationship ends and voila, love comes along, something not so great happens, but love pulls through and everyone lives happily ever after.
So thus far, I’ve gotten up to the not-so-great relationship ends part quite a bit. Often, you think when you are in one of those relationships that is very story-book like – you know, you do something crazy like in the Wedding Date (no, I did not do anything like that whatsoever) or you fall for each other by exchanging letters like in You’ve Got Mail, you think it will happen, maybe this is it… but then it turns out to be not quite.
It is never easy, because anything that involves feelings rarely ever are, but it is a bit easier when the other part of the relationship is not a great person. The most heartbreaking ends, however, are where both people are good, when you are both lovely and wonderful, but where, as one heroine puts it, “the timing is all wrong.”
Sometimes, we are in relationships that, for one reason or another – good or bad – we need to get out of. But you care about each other, so you don’t… then it is two years later, you are two years older, and still not any closer to wearing the giant white gown (although let’s face it, nobody really thinks it stands for purity anymore do they – ok, maybe they do, but certainly not this readership). Or maybe you suddenly realize you want to get married or have a baby or a dog or chia pet.
As an erudite elderly man in The Holiday said, you need to be the leading lady, not the best friend. But how do you even know when every single moment is packed. When you FEEL like you are living life? Is it because you are living life for you or because you are helping others live their lives? This came about also in the movie 27 Dresses. A cult classic – the cult being every single woman who has been a bridesmaid, or an otherwise good friend of the bride. She was so busy being a bridesmaid that she had no time to find her own prince charming.
That movie ALSO brought about the classic single woman (ok, maybe not always single) activity. Checking the wedding section (aka mergers and acquisitions) of the Sunday Times. It is always so romantic sounding – at least the longer ones are… and if you read closely between the lines, you can see that the brides were too, once, in their own romantic comedies. That the path to the aisle wasn’t so easy. That sometimes the timing wasn’t right and then magically, when you are both 79, you meet each other at a senior citizens party in Boca and you get that old feeling again.
I, however, am not waiting until then. I’m going to be the star of my own romantic comedy or at least in the sit com that is my life starting now. And though I know this story will have a happy, VERY CHEESY ending (which is ok in my life as it is not subject to movie reviews) like Sex and the City the movie, it would be great if the plot moved along a leeeeeeeeeetle bit more speedily, unlike Sex and the City the movie.
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