Weekend Delicious

The weekend started with me seeking a more simple and healthful choice for Friday Night Dinner. Inspired by a conversation I had earlier last week with Stai about "naked" food. She described a steamed vegetable dish that added only a few lemon squirts, a coupla black pepper grinds, and a splash of olive oil. So basic and fresh, and alive and delicious.
I love loud flavor; I love spicy, I love sharp, I love sweet. Often subtlety gets lost in the mix. I forget that sometimes an asparagus can just be an asparagus. So I baked salmon fillets with a drizzle of olive oil, a few shakes of salt and a coupla grinds of pepper, and half a lemon. Roasted a tray of baby potatoes in a drop of olive oil, a bit of paprika, and a tsp. of salt. And steamed some asparagus. It was pretty well recieved. Dessert was a loose interpretation of this "naked" theme. I had some leftover pound cake cubes, upon which I spooned some fresh slightly sweet (1 tbp. sugar) whipped cream, and sliced some red ripe strawberries on top. Also well recieved.

This morning I escaped for a few hours to the local mall, to scope out a pretty decently sized Chocolate Show. For good measure and complete girlie indulgence, I picked up a cool pair of cork-soled summer wedgies on crazy sale. There were a few memorable nibbles, Olivier Kita had a luscious passionfruit truffle. Sweet Muse Brownies were also a standout, soft and deeply chocolatey. Her dark chocolate brownie was split 5 ways- and greedily snarfed down all 'round. Usually I try to talk to the brave and hardworking entrepreneurs that literally stand behind their products, to find out their stories. How they got to selling their creations- usually quitting their jobs, and working harder than ever. Some are all business, but often you strike up a conversation with someone who loves what they do and are proud of what they do. I want to learn from these people, suck up all their experience. Lately I've been thinking about some new truffle flavors, I guess I do this when Spring finally arrives. I've also been thinking about putting more effort into "marketing" them. But that's the part I find hardest.

Dinner was an adapted Everyday Food recipe; Rigatoni with a quick and good homemade sauce, a dollop of part skim ricotta and a flicker of torn basil, chopped kalamata olives entirely optional. Kiddles and Hub licked their platters clean, more or less. After dinner we went outside ( me and kidlette and Munch) rode bikes, and took pictures of the budding trees in the gray fog. Good weekend.

rigatoni with tomato sauce and ricotta
In a med. heavy saucepan saute 3-4 cloves of finely chopped garlic in 1 tbsp. olive oil until golden. Add 2 14 oz. cans of tomato sauce, 1/2 tsp. dried parsley, 1 tsp. basil, 1 tsp. sugar, 1 tbsp. red wine vinegar, a couple of grinds of black pepper and a pinch of salt, and 2 tbsp. tomato paste. Stir, reduce heat, cover and simmer as you boil pasta. When pasta is ready, divide between bowls, ladle sauce over pasta. Shred 3-4 fresh basil leaves over sauce, place small scoops of part skim ricotta in the center, garnish with chopped kalamata olives if desire, stir and dig in.

Do You Fondue

Contented sigh. TGBG...Thank God for Book Group. It's timing was perfect. I was like a egg timer that was on it's last tick, one second more and I would descend into shrill ringing. To begin with, the assigned book was "Revolutionary Road" which I devoured in a couple of days, and really appreciated. It's the kind of book that stays with you like a revealing dream, something you go back to and dissect further as you go through your day. I saw the movie, and while Kate Winslet was great, it's no surprise that the film did not do the book justice.

I planned a fondue menu for our little reading circle. I felt like I owed the ladies something appallingly decadent to make up for the disappoinment that was the Jacques Torres Chocolate Pound Cake of last month's meeting. In the end I scaled back, and nixed the caramel cognac fondue for dessert- instead I served my cache of upscale boutique chocolate (Max Brenner & Jacques Torres...more on that later). But let's start at the beginning- which were souped-up waffle fries with three different dipping sauces (honey mustard, ranch, cheddar horseradish... triple sigh). Supermarket freezer french fries taking a twirl in garlic powder, parsley flakes, and seasoned salt- Yum and easy, a combination I find particularly irresistable.
The cheddar tomato fondue was shudderingly good, melting away everyone's dieting resolve. I served a tray of ravioli and tortellini alongside, as well as a trio of dipping breads; herb focaccia, sauteed veggie flatbread, and garlic bread. The other fondue was a brie mushroom that was more complicated than the cheddar tomato but not as good.
To wash it all down, and to take the evening from rich to loaded, I stirred up some sort of fruit candy flavored sangria, it tasted like an easy summer's evening- which I am so looking forward to.
The chocolate course was gilding the fromage, so to speak. Jacques Torres had a couple truly resplendent flavors; the Pineapple Pastis and the Grand Cru, if we're naming names. His chocolates look like miniature objets d'art and taste like massive objets de joie. Max Brenner had some really unique flavors and texture, but sorry- I won't be naming names because his flavor key is somewhat baffling so I don't really know which is called what.
If tonight was a book it would be called Cheese, Chicks, and Chocolate. It's one of those reads that you just want to go on and on.

Tomato Cheddar Fondue
In 2tbsp. of butter saute 2 lightly crushed garlic cloves and a 14 oz. can diced tomatoes in a saucepan, mix intermittently and heat until some of the liquid evaporates (about 5 mins). In a small bowl mix 3-4 tbsp. white wine and 1 tbsp. cornstarch, mix into tomato mixture bring to a boil. Add approx 2 1/2 cups of coarsely shredded sharp cheddar by the fistful, stirring after each addition until smooth. Transfer to fondue pot.

Hilla Beans Burgers

I feel like I'm just biding my time until winter finally slips away, and leaves a bright and lovely Spring in its wake. It's upon us, I know it is. Spring is so close, I can almost smell it. But for now, Winter's bare branches dominate the landscape and a similar gray austerity has rooted itself within me. It's nothing that some gorgeous sunshine, saturated color, and vital flavor won't banish...When? When? When can I stuff my heavy gray peacoat into the closet not to see it again until the moths have had their fill? When will I take my last bite of this season's fruit? I am ready already!
Of course all these beckoning words don't amount to a hill of beans, which was the theme of tonight's dinner: "Hilla Beans Burgers". They were surprisingly tasty, and would have been really healthy if I didn't have my head stuck in the storm clouds while preparing them, when I completely forgot to saute the chopped onion and garlic before forming the patties. Instead I had to fry the patties whole, next time I'll remember to saute the vegs then I'll broil up the patties- perhaps on the grill for our inaugural barbecue...Hope springs eternal.

Hilla Beans Burgers
Empty two cans of drained pinto beans in a large bowl, with a potato masher or fork, mash beans up. Mix in one finely chopped onion and 1-2 cloves of minced garlic. Finely chop 1 cup mushrooms, and add mushrooms into bean mixture. Then stir in 1/2-3/4 c. salsa or taco sauce, one beaten egg, and 1/2 c. crushed crackers or fresh bread crumbs. Shape mixture into patties and cook in skillet in veg oil, until patties golden in color (for healthier alternative see above).

Dreamday

Yesterday was a dream. A dream that had me gliding through the vibracious streets of Manhattan, flitting from chocolate boutique to designer bakery. Sampling luscious tidbits and exquisite morsels along the way. Devouring NYC with every sense and in every sense. New York will always be my first love.
Fantasia began at Max Brenner (Broadway between 13th and 12th) where I met my ex-roommate from my early days- Jessiqua for lunch. Well, after my second "mixed drink" I was ready to choc 'n roll. We ogled the chocolate displays for a while. It wasn't Sophie's Choice when deciding between the Hazelnut Cream with cornflakes or the Hazelnut Cream with peanut butter, but only because I decided to get both (plus 12 other flaves). The huge pots of churning tempered chocolate (milk, dark, an white) almost had me hypnotized, I had to fight the urge to strip and take a langorous dip.
We then floated down to the West Village, to visit Magnolia Bakery. I love the look of this bakery chainlet (black and white tiled floors, cream lace curtains), the smell of the place (sweet butter and sweet cream), the friendliness and efficiency of the staff. But above all else I love their baked goods; gorgeous, fluffy topped coconut cream cakes, cakes with thick swirls of chocolate frosting, dainty pastel cupcakes that make you imagine the most perfect tea party. Magnolia is what I think heaven looks and feels like, either it's heaven or a Southern bakery straight out of yesteryear. After much deliberation and consultation with Jessiqua, I chose a slice of devil's food cake glorified by an impasto layer of mocha frosting, which was quite delightful.

After some initial confusion we found Jacques Torres' chocolate utopia. We watched his little elves behind the glass making sweet magic. The choices behind the paine were dazzling, the flavor combinations fascinating and exciting. I left with a 12 piece box of impeccably wrapped, impeccably presented chocolate...ooops, there goes my francophilism again!

And then we happened upon the much hyped SweetiePie on Greenwich between Christopher and 10th. SweetiePie was were my dream took on a whimsical Alice in Wonderland quality. This charming spot is a pleasure to behold, purely on an aesthetic level. By this point in my reverie, I could not take another nibble I was so filled up with yummies. We parked ourselves on the hot pink leather stools facing the grand bar, and I ordered a Shirley Temple. As I sipped my drink, we chatted with the very gracious staff, who showed us a sampling of their wares. Gorgeous elaborate tiered mini cakes. ice cream sundaes presented in chic crystal bowls. The large gilded cage that contained a table for six with matching hot pink chairs goes beyond novelty and almost verges on performance art. One bathroom looked like it belonged in Holly Golightly's apartment, the other I could only dream of having in my home. The menu was tempting, luxe comfort food. Next time I will have the full SweetiePie experience.
After Jessiqua and I parted ways. I wafted uptown to meet Hub, it was our anniversary after all, and we had reservations at Craft. We stopped for a sparkling cocktail at a champagne lounge named Flute, which got us in a bubby mood for our 7th anniversary celebration. Craft was as good as I knew it would be, from the arugula salad with toasted pine nuts and a lemon parmesan dressing mixed through to the perfectly seasoned roasted fingerling potatoes. Simple, straightforward food done superlatively well.
The whole day was just fantastic- from beginning to end. And, in danger of sounding completely ridiculous, 7 years has just glided by, not always smoothly- but always with great gusto. While NYC might be my first love, Hub is my true love- and on the whole he's a lot easier on me than NYC was.

Friday Night Dinner

So the chocolate dipped coconut macaroons were a real let-down, literally, they just did not rise. Flat as furry coconut pancakes. This happens to me every once in a while, for reasons I am not sure. I follow the recipe almost precisely. But I didn't have too much time to contemplate my depressed cookies, because the main dishes and appetizers had to be planned for, prepared, and executed. I think I have been watching too many seasons of Top Chef.
I invited 6 couples for dinner avec kids, plus my brother who falls somewhere in between the two categories, for Friday night dinner. I devised my menu after getting this month's Gourmet magazine, which had a feature on a Korean meal. I was kinda sorta planning a pan-asian theme- but there are so many different cuisines when cooking Asian, it's easy to get unfocused. So I boiled it down to Thai and Korean (and one Japanese small dish).

The hors d'ouevres were mainly Thai in flavor. After some initial confusion over which protein to start with, I made Thai fish cakes, which were nicely spiced with red curry paste, and lots of lime. They were well recieved. Then I also offered miso marinated halibut pieces pleasantly salty- sweet after the mirin, miso paste, sake, and sugar mixture it was mightily marinated in for 24 hrs, turned slightly sweet when heated through. Then came Thai corn fritters, kind of a variation on an Indian onion bhajee, except with fresh corn kernels and chili powder instead of gharam masala. And a bottle of beer, I can't remember if bhajees use beer or not, but next time I make them I'm definitely going to include beer. Making the corn fritters was a little like extreme home cooking, kernels would explode in the boiling vegetable oil, narrowly missing my face, often stinging my arm or hand. All in the pursuit of a nicely crisped fritter. Then I made the pan fried sesame tofu I posted on in August. And at the last minute I improvised on a summer roll. I beat a couple of eggs and fried them until well set, and coarsely chopped them and wrapped them in rice paper roll with chopped napa cabbage, shredded carrots, chopped scallions, mixed as a salad with a few tbsps of hoisin sauce and chili sauce for some bold flavor. Everything was kicked up by the dipping sauces I served alongside the plates. My personal fave was the Thai peanut; thinned out peanut butter electrified by hot spices.

The main meal was accompanied by a Korean style romaine salad, and a Korean type of pickle of cucumber and tart granny smith slices floating in a bowl of rice vinegar, water, ginger and some sugar. I made another tofu dish which was all about the sauce. And then I slow-cooked Korean style short ribs, and made some Korean noodles (Jap Chae) to go with it. Just for good measure, in case someone was still hungry I made a roasting pan of spicy hoisin chicken thighs. A little deviation from the Korean style, but similar in flavors and spices.

The best thing about peparing this meal was shopping for all these exotic flavors. Looking for and ultimaltely failing to locate Korean chili flakes, was a bit of wild goose chase, but along the way I found lemon grass, chinese long beans, glass noodles, and napa cabbage at this awesome food emporium called International Food Mart. I will definitely go there again.

Dinner was fun after I sat down and let the vodka do it's job. I made some vodka cocktails with fresh squeezed pink grapefruit juice, a splash of seltzer and a couple of spoonfuls of superfine sugar. Yum.

Thai Corn Fritters
Cut the kernels off 6 fresh corn cobs into a large bowl. Stir in 1 c. all-purpose flour, and 1/2 c. self-rising flour flour, 1 1/2 tsp. chilip powder, a bunch of thinly sliced scallions, a few good grinds of salt and a few more of black pepper. Mix well 1 bottle of beer into batter and let sit for half hour to an hour.
Heat corn or vegetable oil and then fry up fritters in quarter cup measurements. I like a deep golden brown color. Scatter chopped cilantro leaves over fritters being laid out on paper towels and squeeze a lime over fritters.

Baking Prayer For A Black Coffee Mood

If today's mood was a food it would certainly be black coffee. Dark, muddy, bitter- a bottomless cup of black coffee. So in an effort to lighten my black coffee mood I am baking. Chocolate dipped coconut macaroons. I don't know what it is about baking that I find so therapeutic, maybe it's the soothing repetition of stirring and mixing? Maybe it's the sweet and comforting aromas? Maybe it's the act of creating something?
My Baking Prayer: Let me be as frothy, light, and frivolous as beaten egg whites. As rich and smooth as melted chocolate. As sweet and versatile as shredded coconut.

Of Playdates and Cinnamon Buns...

Today was rough, I'm not gonna deny it. What excactly is the purpose of Mid-Winter Recess? What are we celebrating? I had the best of intentions when I woke up this morning, I had lined up his 'n her playdates. I had an idea about making Star Wars Cinnamon Rolls (they look like Princess Leia buns) from the cute Star Wars cookbook Kiddle got as a birthday present. Unfortunately, the little one is going though a really nasty case of shit-fit tantrums. We all managed to work, play and exist around him, stepping over his livid sprawled body, but it was a real drag.
Nevertheless, they did a good job with the cinnamon rolls, and all played together pretty well, with only a spot here and there of mean big kid teasing. We even ventured outside. It would have been totally manageable if Munchen, wasn't being such a baby. He is in the thick of an extremely frustrating stage which is characterized by really angry tantrums at roughly 1 hr. intervals. It's enough to make you want to gleefully grind your teeth into stumps. Now they are all settled in front of the tube, blissfully zombie-fied, as I make dinner. It's days like this that make you really realize how patience truly is a virtue (I wasn't born with).

Star Wars Cinnamon Buns- Not overly sweet, and not at all complicated.
Lightly spray a baking sheet and heat oven to 350F. Roll out refrigerated pizza dough, melt 1 tbsp. butter, with a pastry brush, brush the melted butter over the surface of the dough. In a small bowl mix 2 tbsp. brown sugar with 3/4 tsp. cinnamon. Sprinkle sugar mixture evenly over dough. Roll dough into a long, pinch up ends. Cut log into thick slices. Put slices, cut side up on baking sheet and bake for about 20 mins, or until golden brown. Remove and let cool for about 10 mins. Place 1/3 c. sifted powdered sugar in a bowl and add 1-2 tbsp. milk and a 1/2 tsp. and a tiny pinch of cinnamon, mix until a thin glaze. Brush over buns.