City Girl Country

City Girl Country has moved

2012-01-12T18:56:00.000-08:00

Catch City Girl Country is now on Wordpress. Follow us at http://citygirlcountry.wordpress.com/.

Hola Mexico!

2011-12-20T13:44:00.000-08:00

Laura Anhalt’s New Cookbook is Drawing Travelers to Homeland

Laura Anhalt moved to Buffalo, NY from Mexico City 11 years ago. En route to Canada with her husband and children, she discovered the City of Good Neighbors and decided to stay, raise her family and develop her English writing skills.

Last year she published her first cookbook Mexican Flavors: A Journey Inspired by the Folklore and Traditions of Mexican Cuisines. Over 300 pages are chock-full of ancient recipes, beautiful full-color photographs, and stories that make it more than just a collection of dishes to serve at the dinner table; it really is a love story to family, tradition and culture.

“I found it was hard to write about the past, especially family traditions but when I started to write, I realized these stories needed to be told to my four children," Anhalt said. "Food is apart of those tales.”

Starting with four different, canvas-bound journals, one for each of her children, Anhalt began Mexican Flavors with handwritten notes. From a free-spirited daughter, to a son that is proud of his heritage, and a youngest child that is a traveler like her, Anhalt picked recipes she knew they would have a strong connection to.

“One of my daughters is like a flower, gentle. I have a son that has a strong connection to the motherland, he tends to find Mexico in everyone; and he likes chiles, tacos and salsa, so of course they can be found in the book,” Anhalt said. “My youngest likes and finds excitement in new culture and food.”

Black Mole Poblano with Chicken or Turkey is a dish for All Saints Day; Rice with Vanilla, Fried Mashed Bananas, Raisins, and Rum for a side dish; Red Salsa made in a Molcajete; Avocado Stuffed with Pork Rind Salad, and also find a recipe for a Mexican Wedding Cake under Sweet Delicacies and Desserts.

Foodies, cooks and those that love Mexican food and culture aren’t the only ones picking up Mexican Flavors. After a family friend, who is the former Secretary of Tourism in Mexico, got a hold of the hardcover book, she showed it to former colleagues. From one hand to another, a copy of the book will soon be found in every Mexican embassy in the world.

“Some of these recipes are 2,000 years old; you flip the tortillas the very same way today,” Anhalt said. “Combined with modern day customs, Mexican Flavors is about faith and humanity, and now it has the potential to touch lives.

“It’s not bound by just food or tradition, but family stories that travel . . . I am so happy.”

Mexican Flavors: A Journey Inspired by the Folklore and Traditions of Mexican Cuisines is available wherever fine books are sold.

Festa dei Sette Pesci–Translated

2011-12-05T18:49:00.001-08:00

On Christmas Eve a fish head reared its ugly head, until I became of age to make a dish to pass at the family party. Historically, in a traditional Italian family, young women do not receive heirlooms until they marry and recipes are handed to them gradually.

Being an independent signorina, I’ve never felt comfortable with the former and because of my profession and constant entertaining; family recipes have gradually been turned over to me throughout the years.

Besides the traditional sauce recipe that did not need to be touched, the Feast of the Seven Fishes required some tweaking. Below is the Americanized, third generation version of my family’s traditional Christmas Eve dinner (or at least one piece of it).

Fish Stew

3 tbsp olive oil

1 large fennel bulb, thinly sliced

1 onion, chopped

2 tsp salt

4 large garlic cloves, finely chopped

¾ teaspoon dried Indian crushed red pepper flakes

¼ cup tomato paste

1 (28-z) can diced tomatoes in juice

1-½ cups dry white wine

32 oz fish stock

1 bay leaf

1 lb Little Neck clams, scrubbed

1 lb mussels, scrubbed, debearded

1 lb uncooked large shrimp, peeled and deveined

1-½ lbs assorted firm-fleshed fish fillets of halibut and salmon, cut into 2 -inch chunks

Old Bay seasoning

Heat the oil in a large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and ¾ teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

It may smell a little too alcoholic but the wine will burn off.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. De veining shrimp can be a bit of a process. With one foot on the garbage bin and the other maneuvering a paring knife (debatable, but works for me) over the sink as you remove the veins. Season the shrimp with the Old Bay and remove the skin from the fish. Add the seafood. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any of the shell fish that did no open). Season the soup, to taste, with salt.

At a recent meeting of the Cooka Nostra of Western New York (a well known cookbook club) member Julia Lavarnway brought her Southern Baked Corn, a dish that’s a favorite at her family’s table (and now her Buffalo, NY friends).

Southern Baked Corn

8.5 oz Jiffy corn muffin mix
17 oz can of cream corn
17 oz can of whole corn (undrained)
2 eggs beaten
8 oz sour cream (fat free)
1 cup of melted butter

Mix everything in a 9x13 (a 10x10 also works) lightly greased pan. Bake on 350 for 1 hr 15 min. or until golden brown on top.

Delish!

The Most Unique Beer in the World

2011-11-13T19:16:00.001-08:00

Unique flavors of vintage port, the finest cognac and layers of caramel, sherry and maple make-up this rich, dark liquid. Lingering tastes of cherry and vanilla also make the taste buds tingle. This isn’t your usual fall-time beverage, instead it’s the epitome of Samuel Adams brewing known as their coveted Utopias®.

Utopias® is the world’s strongest naturally fermented beer made, at 56 proof. Served at room temperature, in a snifter, Utopias® offer a flavor unlike any other beer; it’s commonly referred to as “extreme beer”.

Courtesy of Samuel Adams

This 2009 release has been years in the making. Perfected in Buffalo Trace barrels at their award-winning distillery by the same name. The 200-year old brewery selected a blend of batches, some having aged up to 16 years and in the barrel room of their Boston Brewery, in a variety of woods; with the latest batch having spent time in Portuguese muscatel finishing casks, where a flavorful, slightly fruity brew with a sweet, malty flavor reminiscent of a port, was born.

Utopias® come from the ultimate beers of Triple Bock and Millenium, but taken to a new level. Brewed using a variety of malted barley, blended with scotch and bourbon for up to a decade.

Utopias® makes a perfect after dinner drink, if you can find it. Samuel Adams Utopias® was released in limited quantities. According to ChowHound, Whole Foods sells the delicious drink in its gold cask for $189.95 plus tax. To find a batch near you, enter your zip code here.

Malt Varieties: Two-row pale Harrington and Metcalfe, Caramel 60

Hop Variety: Hallertau Mittelfruh, Spalt and Tettnager

The Perfect Day for a Picnic

2011-08-06T13:22:00.000-07:00

In the current issue of edible Buffalo, I deconstructed the perfect picnic. The great thing about this summertime cuisine ritual, is for the most part, there's little muss and no fuss. However, Mother Nature doesn't always cooperate with social calendars.

What do to when the cloud Gods open the skies, and meals have to be moved inside? A modified version of the movable feast.

A group in Western New York recently gathered for a cookbook club (aka Cooka Nostra) meeting. Garden fresh tomato and basil, and fresh mozzarella salad; corn on the cobb with home-enhanced butter, fruit skewers and yogurt dip; Chicago-style hot dogs and homemade apple pie, were all on the menu.

Butter mixed with sea salt, chives, garlic, lime zest and a touch of juice, gave farm-fresh corn a kick. The butter did have to be set in the fridge, since we were in the middle of a heat wave.

Blogger Lucinda Scala Quinn recently published her Chicago dog recipe in Living and it came in handy when searching for something to make inside.

Eating out of the garden is a summertime perk

Dishing Up Buffalo

2011-07-26T18:54:00.000-07:00

Every summer, hundreds of culinary samples are served on the streets of downtown Buffalo, NY by the area’s best restaurants.

Taste of Buffalo, sponsored by TOPS, is the largest two-day food festival in the United States, according to the Taste of Buffalo website. This year, close to half-a-million patrons roamed Delaware Avenue and Niagara Square, in the July heat, to get a taste of WNY’s premier outdoor festival.

Common vendors made their presence known, but there were also a few new faces. Sakura Sushi (3719 Union Road, Cheektowaga 14225) was serving both traditional and contemporary dishes, including the freshest dumplings in town. Fresh, thin skin on the outside led way to a chicken center. Dipping sauce was not even necessary. These little balls of goodness were perfect on their own.

Healthy and delicious

The mid-July heat did not stop foodies from tasting the Beer Cheese soup at Eddie Ryan’s of Lancaster. Made with local cheddar cheese and “cheap” beer, just a sample was a hearty dish and the perfect way to settle into an afternoon of eating. Thick and creamy, there was a hint of beer but cheese lovers won’t be able to get enough of this hot dish–no matter what time of year.

Ed Beck of Williamsville, NY can't get enough of Beer Cheese soup

The closest Dinosaur Bar-B-Que may be in Rochester, New York but a summer food festival would not be complete without BBQ. Rows of ribs, coated in Dinosaur’s well-known sauce, was the perfect backdrop to eat a mini BBQ sandwich. Pulled pork, fresh off the barbie, drenched in traditional BBQ sauce and on a fresh bun.

Nothing says summer like the smell of BBQ

The day would not have been complete without dessert. Bravo! may be a chain but their crème brulee is a creamy homemade custard with fresh vanilla bean and caramelized sugar, and uniquely worth the calories.

A sweet touch

Local wines, on crushed ice, were served up at the Icy Sangria Wine Slush tent. A chillaxing way to end a hot and full day.

Local, chilled wines draw a crowd

DIY Dino BBQ

2011-06-28T19:33:00.000-07:00

Set to the background of Blues music a group of women (and one man) recently gathered to re-create the famed Dinosaur BBQ cookbook. With their individual twists, a multi-course meal was served.

Laura and the Dinosaur BBQ Cookbook: An American Roadhouse

A Thai green curried chili that was the result of cabbage having soaked overnight, spiked with cilantro and flavored with Mae Ploy Sauce, on hot dogs, received praise: “I’m incorporating this salad into my repertoire,” Lynn said. But it wasn’t the “winning” dish.

Slaw and wieners

Mississippi-Style Catfish Strips with Bacon-Fennel BBQ Sauce captured the attention and palates of dinner goers. Dinosaur BBQ originally created the dish for a fiery food show but some of the ingredients were altered. Although it happened to be Lent when Dino BBQ developed the recipe, I don’t think the Pope would mind having taken liberty with it. In the end, it was sinfully good.

The Fish

1-pound catfish fillets

1 egg slightly beaten

½ cup cornmeal

½ cup flour

Old Bay Seasoning

3 cups vegetable oil

Slice the catfish into ¾ inch wide by 5 to 6 inches long. Toss in a bowl along with the egg. Cover and refrigerate for several hours.

Line a cookie sheet with wax paper. Fill a bowl with a mix of cornmeal and flour. Pour the oil into the skillet. Slide the oil-filled skillet onto a front burner and get it heating over medium heat until hot but not smoking.

Next, line up the cookie sheet, the cornmeal mixture, and the bowl of marinating catfish. Pluck the catfish from the marinade, drop it in the cornmeal mix, and roll it around in the mixture until coated. Then move the coated strips to the wax-lined pan.

Once the catfish strips are breaded, fry them in the hot oil in batches without crowding the pan. Cook, flipping once, for a total of 4 to 5 minutes until nicely brown. Drain on paper towels. Feeds 3 to 4.

The Sauce

8 strips regular-slice bacon

1 heaping cup slivered red onion

1 heaping cup slivered fennel

Pinch each of sea salt and fresh ground pepper

1 cup Dinosaur BBQ Creole Honey Mustard Sauce

Juice of ¼ lemon

Fry the bacon over medium-high heat just until crisp and brown. Pull it out of the pan, drain it on paper towels, crumble and set aside.

Pour off all but 3 to 4 tablespoons of the bacon fat in the pan. Dump in the onions and fennel, seasoning with a pinch of salt and pepper. Sizzle over medium heat until brown and caramelized. Stir in the sauce and lemon juice.

Pour the sauce over the fish

Back to the meal

Beer was on tap and so was a Trilogy Red wine from Black Willow in Olcott, NY

Ending the meal with Julie’s Peanut Butter Pie with an Oreo crust (she used graham crackers and Cool Whip instead of Heavy Whipped Cream) was a perfect conclusion to a summer BBQ.

Spicy Summer Lovin’

2011-06-19T16:34:00.000-07:00

Blame it on the long summer nights that cause us to throw caution to the wind, make a move on that crush you’re smitten about, and try new things; but while embracing the few short months of tempest bliss, why not open your mind and mouth to another temptress . . . the hot pepper.

The spicy snap of a hot pepper is enough to make anyone wonder whether his or her stomach is in danger after eating just one. Fortunately for those of us who crave the appeal of hot cuisines and their ingredients, adding a little spice to your diet, and life, is good for you. According to a study by Dr. David Y. Graham of Baylor College of Medicine suggest that capsaicin, found mostly in the white pithy ribs and seeds of the pepper is actually helps protect the stomach lining.

Serious spice is not lethal

The hotness of a pepper is measure using the Scoville heat scale. The sweet bell pepper has zero Scoville units, while the hottest pepper in the world, the bhut jolokia, has a whopping 1 million Scoville units.

According to ehow.com, eating hot peppers can speed metabolism, which helps to burn extra calories. Hot peppers can also act as an appetite suppressant. Additionally, they can help alleviate respiratory problems when eaten because capsaicin causes the body to release fluids that wash away irritants.

The hottest peppers from Southeast Asia can be found, almost in your backyard

In Western New York, there is a section of Amherst where spice seekers can find the hottest spices around. Super Bazaar (3218 Sheridan Dr. 14226) supplies the best in South Asian grocery. After challenging your taste buds there, try the below recipe to tempt the senses.

Spicy Indian Side

5 ¼ cups of water

3 cups Basmati rice

2 10 oz. jars of Hot Mango Relish

½ cup almonds, silvered and roasted

Red pepper flakes

Japones (Dried Chiles) Hot

½ fresh orange

Bring the water to a boil

Stir in the rice, cover and reduce heat to a summer for 20 minutes or until all of the water is absorbed.

Add the Hot Mango Relish and almonds and stir.

Completely cover the top with crushed red pepper flakes.

Season with broken Japones

Squeeze fresh orange juice over top and use the rind as a garnish.

Jellies

2011-04-29T01:55:00.000-07:00

Or jell-o as we call it across the pond. Is apparently popular in the England, especially for a wedding reception. Too bad the only jell-o molds in the U.S. are probably found in our parents' basements. Unmade jell-o, it's not going to get my spirits down!

I am seriously awake for this

2011-04-29T01:43:00.000-07:00

First thing, must put on a strong pot of coffee.

A Toast to Earth Day

2011-04-22T18:02:00.000-07:00

Almost as long as Earth Day has been celebrated, the masses have known that eating local is healthy and environmentally friendly. But what about drinking locally? Welcome to the Niagara Wine Trail USA. Nestled between Niagara Falls and Buffalo, award-winning wineries sit amongst sleepy farms and pastures, all within a brief drive.

The Winery at Marjim Manor, at 7171 East Lake Road (Route 18) Appleton, NY 14008, produces fruit wines and folklore. A former convent, the property the mansion sits on was originally purchased from the Holland Land Company. Although the majestic home has been turned into a reception hall and winery, it's been reported that some of the old souls still linger. Just don't tell William Shakespeare, one of the resident cats.

At a recent tasting, some traditional upstate New York wines were tried, but they are always a little too sweet for me. However, blueberries, plums and pears soon danced on my tongue. If you go, True Blueberry ($20.95) is great for vegetarians because of it's compliment traits to vegetables, especially eggplant. Followed by an oaky cab, and then Pear Made in Heaven ($7.95). The first wine made at Marjim, it is not only a bargain but a light, crisp wine, perfect for humid WNY summer nights on the porch.

Marjim Manor

There are almost 15 wineries on the Niagara Wine Trail and guided tours are available. Coming this summer, Gust of Sun Winery and Long Cliff Winery will be open for business. Don't forget Niagara Reusable Wine Bags and recycle your bottles when you're done.

If you decide to stay the night, don't miss the latest must visit overnight destination. Brookins Inn & Suites is modernized old world charm, at 2697 Maple Ave., Newfane, NY. Decorated in a crisp French country style, this inn is brimming with history. Built in 1893, the inn was built by by Delisle Brookins, who was also responsible for the Olcott Beach Hotel. In it's heyday, the hotel served as the stage for such big bands as Tommy Dorsey, Glenn Miller and Louis Armstrong. Today at the Inn on Maple Ave., the proprietors, Beverly and Dan Mandaville, make sure eco-friendly soaps are placed in every room. Environmentally and wallet friendly, with quaint surroundings, all tucked away on the Niagara Wine Trail.

Western New York is known to already be home to one wonder of the world, but after a vacation to Niagara Wine Country, you'll see this spectacular attraction is something to be discovered.

Carnival of Fat Tuesday

2011-04-10T21:38:00.001-07:00

There’s no place like Mardi Gras in New Orleans, but when you can’t make it to Bourbon Street for Fat Tuesday, it is possible to recreate Cajun delights wherever you hail from.

Start out with a refreshing shrimp and greens salad, with a dressing twist.

From the Food Network New Orleans-Style Italian Salad

A bead-worthy dish is also from the Food Network, and it’s a slow cooked jambalaya.

Po boy sandwiches are a Bayou-area staple and if oysters or shrimp aren’t available, try catfish or roast beef.

Ingredients

Vegetable oil, for frying

½ cup (1 stick) salted butter

2 garlic cloves, minced

2 long fresh French bread baguettes

1 catfish fillet

Sea salt and black pepper

1 cup whole milk

1 large range free egg

1 cup whole wheat flour

Pinch cayenne pepper

Sliced pickles

Tabasco sauce

½ lemon

1 lb. cooked roast beef

Zatarain’s Creole mustard

Shredded lettuce

1 vine-ripped tomato

Directions

Cover the bottom of a frying pan with oil

Preheat the over to 250 degrees F

Melt the butter in a small saucepan over medium-low heat. Add the garlic and infuse.

Cut the bread in half and brush the inside and top with the butter. Stick in the over for 5 minutes.

Season both sides of the catfish with salt and pepper.

In a large bowl, mix the egg, flour, cayenne, salt and pepper, and dip the fish using a fork and coat both sides.

Dip the fish in the hot oil. Brown on both sides and let cool on a plate with paper towel to soak the grease.

Slice the bread into finger-food sizes. Place a pickle across the bottom half of the bread and lay the fried catfish on top. Spoon some mustard, sprinkle lettuce and a tomato slice, followed by sprinkles of hot sauce. Close with a toothpick.

Roast beef po boys can be constructed using the same assembly. To prepare, warm the roast beef in a frying pan and add water to make more auju sauce. If not thick enough, add flour.

Taking the Practice Off the Mat

2011-03-26T20:44:00.000-07:00

It seems like I am always “inquiring”. Asking questions, gathering information and trying to come to a rationale conclusion, is a formula I’ve been administrating in my career for over a decade, but it wasn’t until recently, when I refrained from getting on a boat, did I start to second guess my life.

Coby Kozlowski, M.A., E-RYT, is a yogi, artist and life coach. At her recent Yoga Leadership class at Hand to Heart Yoga in Buffalo, NY’s Elmwood Village, I was awakened to the fact that I would not fight for my survival. Call it my open and calm energy mixed with a know-it-all sense (a work in progress) or just a resistance to role-playing; my laissez-faire attitude shocked me. It could also be exhaustion from embarking on my 14th move, but energy is life.

I never wanted to move to the “forgotten part” of Massachusetts last year, but I felt that I had to. Ironically, Kozlowski hails from the tiny town in Western Massachusetts where I lived.

Not one to shy away from a challenge or newness, I took the plunge and left New York for an area where I knew no one, but realized it was a mistake from the start. I appreciate the amazing friendships and a love for practicing yoga that came out of my time there, and like so many things in nature I came to the realization that life is self-correcting.

Remove any belief system; what society says and accepting the self-inquisition of what feels correct can be very empowering. Hearing the nay saying demons that creep into our inner thoughts, or those that come from someone else, can take a toll. What is important to recognize is, many times it’s that other person’s “stuff” not yours. But how do you take those thoughts that aren’t your own? We simply recognize this and don’t have to believe them. Certainly if more than one person is giving the same critique, it may be time to pause and take action.

Yoga is the practice tolerating the consequences of being you, according to Kozlowski, and finding that equilibrium is the challenge. While it is also about full expression, with twists and turns, so is life or else it would be a flat line.

“Happiness is when what you think, what you say, and what you do are in harmony,” Mahatma Gandhi, Indian philosopher and political leader

Knowing when to stay, is when your call to something is that strong. Being authentic and accountable (a process), calm, pausing for the urges, are all going to surround your “calling”.

As humanity evolves, so do our individual lives. So, what are you and what do you want to be? What is the impact you think you have on this world? What is your actual impact?

Coming up with a self-mantra can help one start to answer these questions. It can take time or it can hit you all at once. I would like to leave the world better than how I inherited it. How do I achieve this? No idea, but it’s comforting to know that I have this whole “wild and precious life” to figure it out.

What would you grow?

2011-03-20T18:41:00.000-07:00

It’s that time of year. Garden stores are bringing out their patio sets and gardeners are plotting their patches for seed planting. Below are some of my favorite container and garden plants to plot for the upcoming season.

HERBS

Most varieties of herbs are practically foolproof and can even be grown in pots. From mint leaves in a thirst-quenching Mint Julep, sage on grilled chicken, to dill on salmon; herbs change the flavor of dishes and drinks.

Sage

BEETS

Of all the root vegetables, beets are my favorite. They are easy-to-grow, sturdy plants and can be stored all winter long in a root cellar or closet. Preparing them is easy as well, they can be pickled or roasted with salt and pepper; the temporary finger stains are worth it.

WILD RASPBERRIES

Picking them brings back childhood memories, and the sweet and tart flavor on a hot summer day is refreshing. Finding them is like discovering a treasure.

PEAS

I love to pick them out of the garden and eat them raw.

Brinner

2011-03-04T20:53:00.000-08:00

The hardest part about making breakfast for dinner is the number of options one has to prepare. From bacon to biscuits choices are abundant and tasty.

Bacon and sesame seeds

At the most recent Cooka Nostra cookbook club meeting, the group decided to go with a theme instead of focus on one book. The turnout was sweet, savory and economical.

For a variety of reasons, we loved eating typical morning foods for dinner, aka “Brinner”.

Jennifer said she liked it because it’s a different perspective to a meal.

I like it because it brings back memories of a host family in Dublin, Ireland who used to serve omlettes for dinner; something I occasionally do today.

The turnout was great and the front-runners from our evening were the frittata, fruit and dip, and Bloody Mary’s.

Lynn has been making her non-recorded family frittata for years, but she admitted to using Giada De Laurentiis’ recipe as a guideline and added some of her own blend of ingredients.

“I would normally use asparagus, but I thought spinach and mushrooms would be a good winter alternative and I typically use Romano cheese, but this time I tried Asiago,” Lynn said.

For the special occasion she also added prosciutto!

Julie stuck with a Paula Deen recipe and adjusted the ingredients to make it less fattening. Not only was the fruit tray and dip a great way to start the meal, it was delish to nosh on while playing cards and chatting. For the complete recipe click here.

Chocolate cupcakes with bacon - brilliant!

(Chocolate covered strawberries, not too bad either).

A spicy Bloody Mary is great in the morning or at night, and I like to make them spicy. Starting with the usual serving of vodka (Belvedere or Grey Goose recommended) and fill the glass with Clamato juice and ice. Season with salt, pepper, fresh dill, and four dashes of Tabasco sauce. Garnish with a slice of lemon or lime.

“The dill makes it!” Laura said.

You’re invited

2011-02-25T18:48:00.000-08:00

Sunday is like a holiday to many people. It’s that one night (day for some E! viewers) that we leave the doldrums of a Northeast winter behind and bring our sun-deprived eyes to the golden coast. It’s Oscar® night and whether you have a faux red carpet to walk down or you’re going to be watching it from the comfort of a couch, champagne is in order.

You don’t have to attend the Vanity Fair party, to party like the stars, but no matter where you find yourself on this annual occasion, it is important to know how to open a bottle of bubbly.

Patrick Watson of Brooklyn Wine Exchange is here to avoid any embarrassment or breaking of a family heirloom. Thanks to Daily Candy.

It doesn’t have to be Moet, anything that tastes good to you. Veuve Clicquot is nice, but still on the pricey side. Andre actually has a very tasty and non-headachy strawberry (any leftover makes for great champagne cupcakes).

Cheers! Pretend you’re amongst the celebs. Colin Firth will surely be raising a glass. Natalie Portman, probably not so much. I like to channel Grace Kelly.

Now back to my Oscar® picks . . .

It’s the Journey, Not the Number

2011-01-21T20:49:00.000-08:00

The past two weeks I met stress and the verdict is still out on if I conquered it. Over-scheduling and multi-tasking are nothing new but a new job, a new home and a new age can be a bit cumbersome at 33.

No longer are schlepping boxes, meeting new people and waking-up in unfamiliar territory easy tasks to feel comfortable in. The body just isn’t as flexible, despite all the yoga, Pilates and dancing. Perhaps the memory needs to be worked on. For those of us that are sensitive, maybe leaving a house because there is one better suited does not always mean it’s easy to uproot.

Nonetheless, a new position and deciding to move are two choices we can make in life. Turning a year older however . . . well, it’s better than the alternative. I was recently inspired by Karlen Chase’s article, in which she counts what she has learned in the past 33 years, not so much the number of moves or gray hairs. So I decided to reflect on where I’ve called home for the past three decades and what I took away from my stays as I globe trotted.

New York State: Where life began and dreams were sprouted. Imagination got its start and Western New York is always home to go back to.

Ohio: Middle America. A roller coaster summer of awesomeness.

Dublin, Ireland: The closest place to heaven on Earth. The farther from home I got, the more people I met that were like me. Rosie cheeks, pints and tiny cigars. Stumbling upon a cottage George Bernard Shaw lived in during my usual hike up Dalkey Hill and going past the tower where Joyce wrote Ulysses because it was on my morning commute.

Rochester, NY: A first real (and still favorite apartment). Roving reporter. Real relationship. Good practice for life.

New York City: “Came here for school, graduated to the high life, Ball players, rap stars, addicted to the limelight, MDMA got you feeling like a champion, The city never sleeps better slip you a Ambien.” The Village and the Upper East Side, still a second home and where my heart is. Went there searching for life and got a story of a lifetime, friends forever and learned how to walk away.

Massachusetts: I didn’t want you. Serendipitous to have met certain people and two that moved there at the same time. Historical. Beautiful. Quiet.

Buffalo, NY: Apparently you can go home again, and pick up right where you left off. But this time, life is really fabulous and there are great friends, many laughs and expectations that I can’t even begin to map out because they are just going to be that good.

Single: Many aren’t afraid to tell me they always thought I’d be married by now. Sometimes I think it’s sad to admit I am incredibly happy because I am not, nor have I been, married. Perhaps it’s because I’m content and it’s hard to meet someone with the same life experiences. I’ve decided the latter is actually a great problem to have, because I’ve filled a life with lots of stories in a somewhat short period of time. I also have a hunch, what is around the corner will be worth the wait.

Gray: The plan is to age gracefully. Welcome gray hair because it will make me more distinguished and others will treat me with more respect. Wrong. The aforementioned is achieved in via mind and wisdom. Sure, presentation is important, but seeking that polished yet sexy Diane Sawyer look isn’t done by being natural. I recently went back to my roots – literally; and guess what, blonds do have more fun.

The Cookbook Club

2011-01-08T18:36:00.000-08:00

Julia Child started cooking at 32, and she said, up until then she just ate. If there is anything we learned from her and other culinary greats, is it’s essential to have a love affair with your food in life.

A cookbook club was my idea. Having more creative thoughts in a single morning than some may have in a week, combined with energy, can be more of a curse than a blessing.

I accepted the members that showed interest. Some of us have been friends for decades, while others are new acquaintances. Devour this blog post to get a taste of what our monthly meetings or meals consist of. While we are a secret group, there is no hidden agenda to cookbook club, aka the Cooka Nostra.

The time following the holidays for me is always a downer, so I thought it would be uplifting to have the Initial Meeting of Cooka Nostra in early January. In compliance with the time of year, I chose the winter section of Ina Garten’s Barefoot Contessa Parties! for the group. With two soups, an appetizer, ham for the main course, a side of sweet potatoes and apple crisp for dessert, we had an instant feast for seven.

Snacking on fresh vegetables with a crisp Tzatziki dip was a great way to start the night, brought to the dinner by Julie. This healthy and light snack, combined with Jason’s contribution of a refreshing Pinot Grigio, was a great palate cleanser.

Excellent to be served with drinks

Sitting down to a delicious steaming hot bowl of Fennel Soup Gratin and melted, freshly shredded Gruyere Cheese on top, is the way to any cheese lover’s heart; but while tasty, we soon learned Brad’s contribution was just a tease to our taste buds.

Not to be gluttonous, but we had two soups that evening. Matt’s Butternut Squash Soup soon followed. He altered Ina’s recipe by using just one Macintosh apple and added a little extra onion. Not only was it the group’s favorite dish, it was also the most surprising.

Many thought there was a secret ingredient to the soup

The main course was greeted with comments like, “When I eat ham it’s never this good.” That’s because Lynn, who never cooked a ham, also changed her dish with cranberry orange chutney, to bring out the orange flavor from the orange zest and juice. Like Lynn, I cannot stick to a recipe, which makes me a horrible baker. Nonetheless, I attempted the Old-Fashioned Apple Crisp. Making it healthier, I used whole-wheat flour and organic oatmeal. In the future, I’m going back to my own recipe, which is much more simple.

Ham and potatoes. It's important to keep them moist.

Jennifer made it to the table sans her fingerprints. The night before she was scrubbing potatoes and peeling, coring and cutting apples for the Smashed Sweet Potatoes with Apples, a perfect side dish to the meal.

Personalities were large, giving way to festive conversation. With a group like this, one must keep a marker and dry erase board on hand for recording quotes.

There should be a lesson learned from every meal and this time I was taught, for even the biggest control freak, planning a cookbook club meeting doesn’t have much pressure and a terrific time is guaranteed.

Did you just double dip that fondue fork?

2010-12-10T09:16:00.000-08:00

Nothing can ruin a dining experience more than eating with someone who doesn’t have good table manners. Elbows on the table, not waiting for others to be served, not placing a napkin in your lap or putting it in your chair if you get up during the meal, are all norms we have become accustomed to. Hell, if you’re uncertain how to eat at a proper table setting, all you need to do is watch Titanic. Even Leo learned you just start on the outside and work your way in.

Meat, chicken and shrimp waiting to get dunked

Well, I have a confession. My manners were recently challenged during an evening of fondue at The Melting Pot and I believe I committed more than one major fondue faux paus. Read on, and learn how to not make the same mistakes.

Fondue is a Swiss communal dish at a table in an earthenware pot over a small burner. Using long-stemmed forks, with different colored ends, eaters dip bits of bread, fruit, vegetables, meat and seafood into the molten sauce or cheese mix.

It's cold outside so that means it's time for a full-bodied glass of Mirassou, Pinor Noir

Originally popular in the U.S. in the 1960s and 70s, it’s making its way back into the mainstream. But before you start sticking your fork in a community pot of deliciousness, be sure you know the rules.

Do not let your tongue or lips touch the dipping fork. When participating, use a dinner fork to remove the food and put on your plate.

Don’t double dip. It goes without saying, don’t take a bite and put it back in the pot. If you do this, someone should go George Costanza on your ass.

Don’t dip with your fingers, unless you want to get burned. The cheese and broth are both boiling hot, so this would not only be rude but also idiotic.

If you loose your food in the pot, don’t fret. Your server or host/hostess should give you a search and rescue ladle. However, there are repercussions if this happens (see below).

When cooking your meat or seafood fondue, don’t steal a dining partners stick. Even the most gregarious hungry girl needs to learn patience and wait her turn.

Fondue, a great way to bond with friends

In true Swiss tradition, if a nugget of bread is lost in the cheese by a man he buys a bottle of wine and if such a thing happens to befall a woman she kisses the man at her left.

I think someone owes me a bottle of wine.

Mad Men Me

2010-11-22T13:29:00.000-08:00

Everyone loves a good theme party so when I decided it was time to officially Christen my new and temporary digs back in my hometown of Western New York, dressing ala Mad Men came to mind. Those on the invite list also had fun gathering old time wares and attitudes for a night of appropriate behavior, for the early 60s that is.

Pay attention to the details, rhinestones and pearls

Mad Men on AMC is now post the JFK assassination and headed into the throws of the Vietnam War. It was common for the Drapers and Roger Sterling’s at the time to smoke a Lucky Strike and down a Moscow Mule. Therefore, if you are going to have a Mad Men party, be sure the bar is stacked and ashtrays are abound.

Sterling, Cooper, Draper and Price

Conveniently, the styles of the early ‘60s are coming back into fashion so finding a dress, gloves and art deco costume jewelry, is easy to do. Still, thrift stores and vintage shops are the way to go. Additionally, ladies should not be too timid to beehive the hair or wear red nails and lips.

The perfect 1960s couple

Guys, fedoras are great and you can wear a skinny tie with pants and a jacket; or be one of Peggy Olson’s flacks and don the sweater vest and button down. Just make sure the pants are a little tight and on the short side.

Planning the menu is probably the most involved. From deviled eggs to pork (since not many people like lamb) kabobs, your guests will need to eat with the strong cocktails being served. It is most important the food is retro. I even turned my shrimp cocktail sauce into a Bloody Mary sauce.

Taking a break from secretarial duties and waiting on the men

Betty Draper Francis wouldn't skimp on the details and neither should you. Make sure you have party favors for your guests to take. I made up little candy bags with retro treats, such as Blackjack, Beemans and Clove stick gum.

Martinis and other stiff drinks

Don't hold back on the party games either, Operation, a stack of cards and even Tarot cards can be fun. The decor should also be from the past, dig out the old manual typewriter and put paper in it to record highlights and quotes from the evening. A rotary dial phone and old LPs are also must haves for a night of 'Mad' fun.

Oh Canada

2010-11-12T06:52:00.001-08:00

Was something lost in translation or am I too old fashioned? Being a daughter of the Feminist Revolution, women my age often forget that time and biology (and every matchmaker or television therapist) proves to us over and over again, men are the hunters/the gathers and women must surrender to the bountiful harvest that only they can provide.

I recently engaged in conversation with a dashing, educated and successful Canadian man. He actually resembled my fictional dream man, Marc Darcy, European suit and all. The ink in my Bridget Jones’ diary dried up however, when I was hesitant to cross the border into Canada to meet him for coffee at a museum, yes, my little creative, artistic heart and over caffeinated self was excited to make the journey; which in fairness was half-way between us. However, that little voice in the back of my head was ever present. Traveling across any border nowadays is stressful on any seasoned globetrotter and having to answer those probing questions from border security would only give me more pause. “Why are you crossing into Ontario today . . . to meet a first date?”

After expressing my hesitation and providing other locations to meet for an equally satisfying cup of Joe, I was shocked when my northern beau said he would feel more comfortable in Canada. Well, it didn’t even warrant a response. I ceased communication. Was he not worried about my comfort? Then my imagination took over, could he not cross into the U.S.? Does he not have a passport?

Usually, these scenarios have a reasonable explanation. I studied Interpersonal Communication with some of the brightest minds in sociology and communication at New York University. During my Master’s program there, my colleagues and I were referred to as scholars. At 23 years old, I shooed away such a title. Though, as time went on, I eventually became an academic myself, and I now often refer to the theory of human nature; but also remember what my teachers taught me, “Rules cannot be proven scientific when it comes to humans interacting with one another.”

This thought process, combined with conversations with a happily married girlfriend who did the online dating thing says, “Whenever I made the initiative it was always bad – they never wanted to put any effort into dating.”

My experience, studies and cocktails in the field, can only lead me to believe that I saved time, a trip and a potential international situation.

Practice for Turkey Day

2010-10-30T13:48:00.000-07:00

Using the same stuffing from the Apple Crusted Pork recipe, I had a small, whole chicken just begging to be stuffed and roasted. But in addition to what was already being stored in a Pyrex glass bowl in the fridge, I added chopped organic celery and fresh chives.

While reinventing the stuffing, the small, whole chicken was marinating in a mixture of Old Bay seasoning, Filippo Berio olive oil, salt and pepper in a round blue roaster. Pre-heat the oven at 400 degrees.

Remove the innards, stuff the chicken and put the legs under the body.

Before placing the chicken in the over, put any extra breading on top of the bird, throw in any extra chives, chopped potatoes and fresh sage.

Cook for 1 hour and 40 minutes.

While the whole chicken is roasting, don’t forget about any canine members of the family. After boiling a small pot of water, place the innards in the bubbling water for 20 minutes. Drain and cool. For an extra treat, add a fried yolk and top with parsley.

A full and happy pet

Getting back to the human eaters, as soon as the bird is out of the oven, remove the stuffing right away. Upon removing the lid, smell the Autumn aromas of apples, fresh vegetables and seasonings. Cut and serve.

Leftovers make delicious chicken sandwiches

Jewel of WNY is for dinner

2010-10-21T11:50:00.000-07:00

It’s harvest and storage time for raspberries in Niagara County, but don’t put these tasty bites of nature away so soon! Besides using them in morning cereal, on top of ice cream or to bake with in desserts, these tiny sweet treats can be made into a delicious marinade for steak, yes steak.

If you want to pick your own raspberries, ask City Girl Country where to find a nearby farm.

Raspberry Almond Steak
½ cup fresh raspberries
Sirloin boneless steak
¼ cup sliced almonds
Salt
Pepper
Filippo Berio Olive Oil

Some of the hardware and main ingredients

Marinate the steak in a bowl with the olive oil, salt and pepper
Combine the almonds and raspberries in a mini-chop. Puree for a few seconds (until smooth with a little crunch)

Raspberries . . . yum!

Sprinkle with salt to bring out the sweet taste
Meanwhile, heat some olive oil in a small skillet on medium heat
Coat the steak with the raspberry/almond mixture
Grill the steak to your liking. When you are ready to flip to the other side, make sure to coat the bottom with the remaining mixture, straight from the mini-chop

Enjoy the fresh, roasted raspberry smell –
an amazing mid-autumn aroma!

Garnish with a few sprigs of fresh basil and raspberries

Voila!

Over the river and through the woods

2010-10-16T15:52:00.000-07:00

Just past the New York State border into Massachusetts, The Red Lion Inn has welcomed travelers to the Berkshires since 1773, during the Boston Tea Party. A charter member of Historic Hotels of America and member of the New England Innkeeper and Resorts Association, and Original Historic Inns of New England, this 108- room inn lives up to its accolades. Berkshire County’s first convention of colonists expressing dissatisfaction with Britain’s policies of taxation without representation was held at the Inn just a year later. Other meetings to rebel against Britain also took place here.

Sitting in the downstairs pub and restaurant, the Lion’s Den, you can almost see these thoughtful men, brimming with insights and American ideals. The bar upstairs is also equally inviting and true to its historical significance, with a roaring fire just off to the side in the lobby. Staying at the Inn during the right season is also important, because you cannot stay or visit The Red Lion Inn without having a cocktail on it’s large, wraparound porch. Rock in a chair, cozy-up on a wicker lounge and take in the picturesque town of Stockbridge, Mass.

Once a pit stop for stagecoaches, tavern and Inn, for passers-by along the Albany, NY – Boston route, The Red Lion Inn quickly became popular and the center of village life where townspeople would gather.

In 1893 the Inn’s operation was taken over by Mr. Plumb's nephew Allen T. Treadway, aided by his assistant James H. Punderson, whose daughter Molly later became the third wife of famed illustrator Norman Rockwell.

A handwritten thank you note and fresh flowers are a nice touch. Treats from Klara's Gourmet Cookies (klarasgourmetcookies.com) is also a welcome for a hungry traveler

By mid-century, Stockbridge was discovered by wealthy families who came to escape the hustle-bustle and grit of city life. They built their weekend and summer homes, and with easier travel, Stockbridge was no longer a secret.

I could have done without the old baby portrait

above the bed - creepy!

Traveling alone, I was a little timid checking into the historic inn, for although I’m not too superstitious, I heard about the ghost stories coming out of rooms 301 and 312. Supposedly a friendly ghost likes to play pranks by touching guests and opening doors, but I needed a good nights sleep to face driving in the Nor’easter the next day. I was relieved and perplexed when my room was in one of the neighboring buildings that are converted guesthouses.

A great space to write, read and reflect

In a former private residence, across from a quaint, stone church, I had a two-room suite complete with a large bathroom that contained a claw-foot bathtub. After turn down service, don't expect a chocolate on your pillow. Instead, the staff at The Red Lion Inn leaves bedtime stories at your bedside.

The Red Lion Inn does a great job with authenticity

One of my favorite Western Massachusetts towns is just north of Stockbridge. Started as a literary colony, Lenox, Mass. is now a bustling foodie town. One of the challenges of living in the Berkshires is a limited nightlife; even going to dinner at 8 pm can be a problem, but during this recent fall trip a friend and I stumbled upon Nudel (37 Church Street). This seasonally inspired restaurant was packed and worth the wait.

Dinning on Turnip and Arugula Soup (turnip latka and herbed goat cheese) with a side of Sourdough Toasts with olive oil was enough for a meal. Although the New York Riesling is probably more appropriate for warmer months, it was refreshing after a long day.

Take a bite out of the Delicious New York State apple

2010-10-10T18:57:00.000-07:00

Columbus Day weekend brings with it the height of apple picking season. If you are in Upstate New York, especially Western, your buckets are probably runneth over with Delicious, McIntosh and Cortlands. So what to do with all of those apples? Here are two recipes to try after a day of apple picking. Perfect for an indoor picnic on a chilly autumn night.

Apple Crusted Pork

1 boneless pork chop
3 slices, ground whole wheat bread
2 inches fennel fronds
½ coarsely chopped onion
1 coarsely chopped tart apple
2 sprigs fresh sage
1 Tbsp. ground thyme
2 tsp. brown kosher sea salt
Ground black pepper
2 Tbsp. extra virgin olive oil
1 farm fresh egg
½ lemon

1. In a mini-chop, ground the 3 slices of whole wheat bread. Put in a separate glass bowl. Combine fennel fronds, onion, apple, sage, thyme, 1 tsp. sea salt, and ground black pepper, to taste, in the same food processor until finely chopped. Mix with the bread and season with freshly ground pepper.

2. In a small-size skillet, heat olive oil over medium heat.
3. In a glass bowl, whisk the egg and marinate the pork chop.
4. Coat the pork chop with the mini-chop mixture.
5. Brown the pork chop on both sides, until it’s no longer pink in the middle, in the skillet, about 10 minutes on each side.
6. Squeeze fresh lemon juice over the top.

Still have apples? Splurge on dessert!

Apple Crumb

Heat oven to 350 degrees
Spread in 8-inch square pan: 4 cups sliced apples
Sprinkle with mixture of:
¼ cup water
1 tsp cinnamon
½ tsp salt
Work together until crumbly using pastry blender:
1 cup sugar
¾ cup sifted Gold Medal Flour
1/3 cup soft butter
Spread crumb mixture over apples
Bake uncovered about 40 minutes
Serve warm with rick milk
6 servings

Apple anecdotes

Small local apple producers tend to use fewer pesticides, especially when apples are in season.

Eating the peel of an apple is healthier for you. It contains 2/3 of the fiber and loads of welcome antioxidants.