Give 'n Taste

Nannie's Famous Apple Butter

2012-11-15T22:45:00.003-05:00

When I found out my grandmother would not be well enough to attend my wedding, I knew I wanted to find a way to honor her in some way. Then it dawned on me, I had been wanting to make her apple butter recipe for awhile and I figured, why not use the recipe to make homemade favors for my wedding. It was something she used to make and hand out to our family every Christmas for as long as I can remember. I must admit, it wasn't as easy to make as I thought it would be and took some time to perfect. I'd like to think of it as she was holding on to me somehow and wasn't ready to let go just yet. But then it happened, I took my time and followed the directions step by step without trying to change anything and it finally came out just the way I had remembered it. Although she won't be there at my wedding on Saturday, I am glad I was able to find a way to connect with her in the best way I knew how. I hope you enjoy it at as much as I do!

Apple butter is delicious on toast, in a PB & J, over vanilla ice cream or use a spoonful to jazz up sauteed apples to serve with pork chops, just to name a few.

Ingredients:
- 5lbs macintosh apples
- 4 cups water
- 6 cups sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
-1 packet Sure Jell

Directions:
- Core and cut apples, but do not peel. Put in saucepan and pour water over. Bring to a boil and simmer 10 minutes
- Crush with masher and simmer 5 minutes more
- Place a colander inside a large mixing bowl and drain apple mash through, use a large spoon to help press it out (or you could alternatively use a food mill)
- Use just 5 cups apple mash (make sure to measure exactly) and return to saucepan. Stir in Sure Jell and bring to a full rolling boil, stirring
- Add sugar and spices all at once, stir until combined and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly
- Remover from heat, skim off foam and immediately put into hot mason jars
- Fill jars, leaving 1/4" on top. Cover immediately and place on wire rack to cool overnight.
- Check jars to make sure they are sealed by pressing down on the top. If sealed, jars do not need to be refrigerated and will stay shelf stable until opened.

145 Calorie Margarita

2012-06-24T14:34:00.000-04:00

What's not to love about a margarita on a hot day, preferably served with chips and a side of guacamole? Well nothing except for the fact that a typical margarita is a sugar laden calorie bomb! Not exactly what you want from a summertime cocktail. As a subscriber to Cooking Light magazine, I was really intrigued when they featured a recipe for a "130 calorie margarita". It seemed super simple to make and was only comprised of a few ingredients so I gave it a try. It was delicious but was just a bit too tangy for my taste, and I am a girl who doesn't like overly sweet drinks and never puts sugar in my coffee. So I tinkered with the recipe and came to the conclusion that adding just 1 teaspoon of agave nectar gave it just the right amount of sweetness to balance out the flavors and for only an additional 15 calories. Voila, it's my version of the ever-famous "Skinnygirl" margarita. Cheers!

Amy's 145 Calorie Margarita

(Makes 1)

Ingredients:

1 ounce of silver tequila (I like Cuervo)

.5 ounce Cointreau

1.5 ounces fresh squeezed lime juice, plus extra lime wedges for serving

1 tsp agave nectar

ice

fine sea salt to taste

Directions:

1. Rub the rim of a rocks glass with lime and dip into a small plate with salt, turning the glass to cover the rim with salt

2. Fill a shaker with ice, then add tequila, Cointreau, lime juice and agave nectar, shake vigorously for 30 seconds

3. Fill rocks glass to the top with ice, pour margarita mixture over ice, garnish with a wedge of lime

Taco Salad

2011-07-17T15:33:00.003-04:00

Over the years I have been an avid reader of Mark Bittman's The Minimalist column on NYTimes.com. One of my ultimate favorite posts was his "Summer Express: 101 Simple Meals Ready in 10 Minutes or Less". In it, he has many great ideas for no-cook summer meals, but this salad is one I find myself making time and time again. I love salads but sometimes you just want a break from the run of the mill. This salad is the perfect answer and makes fresh, in season produce the star.

Recipe: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese (preferably Cotija). Dress with olive oil, lime and chopped cilantro leaves. Makes 3-4 servings.

If you are interested in checking out the 100 other amazing meals, click here.

Oatmeal Pancakes

2011-06-27T19:30:00.007-04:00

One of my favorite food blogs of all time is Orangette. About a year ago I came across this recipe she has for Oatmeal Pancakes and figured, I like the healthiness of oatmeal and I really like the deliciousness of pancakes so why not combine the two and hope for something great. I was blown away by how good they tasted despite how healthy and easy to make as long as you plan ahead. Feel free to jazz them up as I did with some blueberries or whatever your favorite pancake companion may be.

If you have any leftovers, these are just as good heated up the next day in a 350 degree oven in a single layer until warmed through, or cold straight from the fridge (perhaps after a night of drinking?).

Oatmeal Pancakes (Adapted from Orangette)
2 cups rolled oats
2 cups buttermilk
½ cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
1/4 cup (1/2 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving
Blueberries, optional

The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick, add a splash buttermilk if really dry.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. If adding blueberries or other fillings, drop them evenly onto the pancakes just as they are beginning to set, lightly pushing them down with your finger. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup.

Yield: about 12 pancakes, or 3 to 4 servings

Eataly IS Italy

2011-03-20T20:53:00.007-04:00

Eataly is the new(ish) Italian food emporium from restaurant heavyweights Mario Batali and Lidia Bastianich. It is 50,000 square feet of foodie heaven, with separate sections dedicated to pizza and pasta ("La Pizza & Pasta"), Fish ("Il Pesce"), Vegetables ("Le Verdure"), meat ("Manzo") and much more. You can make a night out by settling in at any of the aforementioned sit down restaurant/cafes or simply grab yourself a glass of Chianti and pick up some Italian specialties to make dinner at home.

After already experiencing several of the eatery options at Eataly and being thoroughly impressed, I decided I would try the latter. I had already decided to make one of my all time favorite pasta dishes, Orecchiette with Sausage and Broccoli Rabe and on my way to Trader Joe's to grab the ingredients, I walked straight past Eataly, and I couldn't help myself from going inside, figuring they would have everything I needed for the recipe.

Inside I picked up Barilla "Regionali" Orecchiette Pugliesi, Parmesan cheese, Pat LaFrieda Italian Style Chicken Sausage, Broccoli Rabe and a whole wheat baguette. Oh and a bottle of Flor Rose from their in house wine shop, a find from an earlier dining experience at Eataly.

Orecchiette with Sausage and Broccoli Rabe

Ingredients:
1 box orecchiette pasta
2 bunches broccoli rabe chopped, tough ends discarded
3 shallots, thinly slices
1lb italian style chicken (or turkey) sausage
1 cup freshly grated good-quality parmesan cheese
3 tablespoons olive oil
Sea salt and freshly ground pepper, to taste
Pinch of red pepper flakes

Directions:
1. Bring a large pot of salted water to a boil, cook broccoli rabe until tender, about 5 minutes, then drain broccoli rabe in a colander
2. Bring a large pot of salted water to a boil, cook the pasta according to package instructions
3. In the meantime, heat a large skillet over medium heat, add the olive oil and once hot add the shallots and cook, stirring occasionally until tender, about 5 minutes
4. Remove chicken sausage from casings and add to the skillet, breaking into small pieces as it cooks, add a pinch of red pepper flakes and continue cooking until sausage is cooked through, about 12 minutes
5. Add drained broccoli rabe to the skillet with sausage and stir to combine
6. Once pasta is cooked until al dente, drain (reserving about 1/2 cup pasta water) and return pasta to the pot
7. Add sausage and broccoli rabe mixture to pasta in pot, add 3/4 cup parmesan cheese and salt and pepper to taste, adding a few TBSPs of pasta water at a time if dry
8. Pass remaining 1/4 cup parmesan cheese at the table. Enjoy!

Eataly, 200 Fifth Avenue, NYC
For more information on Eataly, click here

Park Avenue

2011-02-13T20:26:00.001-05:00

For me, there is nothing more fun than trying out a new restaurant for the first time. That is, unless I am revisiting a favorite oldie but goodie restaurant. Park Avenue restaurant fits into the second category and had been one of my all-time, top two favorite restaurants of all time in NYC. It is the kind of place where you could literally order anything on the menu, even if it wasn't something you thought you liked, and you would end up loving it. The menu and decor change four times a year reflecting each season, a trailblazer in the whole seasonal restaurant movement.

Last night I went for dinner with the bf, and we shared two amazing appetizers - the Porcini Ravioli with Swiss Chard & Gorgonzola Cream and the Seared Scallop "Sandwich", entrees were Filet Mignon, Braised Short Rib & Root Vegetables (him) and Halibut with Black Truffles and a Brioche-Crusted Poached Egg (me) and for dessert we split the "Chocolate Cube." Needless to say everything was delicious as always and I was reminded that tried and true is often times as good as new.

Park Avenue Restaurant, 100 E 63rd Street, NYC, 212.644.1900

The Restaurant (courtesy of Park Avenue)

Halibut

Filet Mignon

Chocolate Cube

Wonder Waffles

2011-01-30T23:08:00.001-05:00

I love a good lazy Sunday morning, a perfect time to make something good for breakfast that you would never have the time to make during the week. The bf recently bought a Calphalon waffle maker and let's just say there has never been a question of what to make on a weekend morning since. Crispy and fluffy and a perfect cross between a belgian and regular waffle, this machine produces the most ridiculously delicious waffles I have ever tasted. As if I needed yet another reason to look forward to the weekend.

The New Freemans

2011-01-23T21:38:00.002-05:00

One of my all-time favorite restaurants in NYC (and one that launched some of the biggest trends in downtown restaurants) has got to be Freemans. It is the kind of place that never really changes, but you wouldn't want it to either. They call it "a rugged, clandestine, colonial american tavern", I call it my own personal hideaway, where the craziness of city life evaporates leaving you feeling transported to another time and place, where bartenders are dressed up, classic cocktails are served and food is unfussy yet consistently good.

When I heard about the same people behind Freemans opening up another spot in the neighborhood called Peels, I was immediately skeptical. How could I love this new restaurant as much as I love the first? Well, I finally got to check it out for breakfast on Friday. The interior is open, bright and airy with colors of sage green and charcoal and white. It is not at all a spin-off of Freemans, although they nailed the same cozy feeling.

For breakfast they have become known for their build-a-biscuit program, which allows you a biscuit that you then get to choose toppings for (scrambled eggs, bacon, country ham, cheeses, avocado, etc.). Genius. If you don't believe me I think the proof is in the pictures.

Peels, 325 Bowery, (646) 602-7015

Rubirosa Pizza & Bar

2011-01-16T14:21:00.001-05:00

As many of you already know, I am a magazine reading fanatic. Of course, its par for the course working in the PR industry but NY Magazine and Time Out New York are also where I get most of my restaurant and nightlife knowledge. I think of them as bibles to all things new and great and happening in the city. So, when I read in them recently about Rubirosa Pizza & Bar being part of a "You Need to Know About" feature and singing its pizza praise about a "cracker-thin crust, slightly sweet crushed tomatoes and gooey pools of fresh mozzarella" I just knew I had to try it out.

I stopped in and ordered a classic pizza to go, but as I looked around I realized this was a place I would love to come back to for a romantic date night or even a low key girls night out. It felt like I had stumbled upon a little undiscovered gem. The atmosphere was warm and cozy, the perfect place for to spend a winter's night. The menu is full of Italian American classics including a selection of pizzas, pastas and main course entrees like chicken parmesan. But, in a town known for amazing pizza choices, I think it definitely holds its own. It tasted less like your average NYC slice and more like exactly the kind of pizza you would get in Italy. Buon Appetito!

235 Mulberry Street (btwn Prince & Spring Sts), 212.965.0500

Chicken Dinner

2011-01-09T17:14:00.002-05:00

Its been a long time since I made my breaded chicken recipe. Mainly because it is too time consuming to make if I am just cooking for myself. But last night, I was cooking for me and the bf and so I decided to make a lot of it so we would both have leftovers for the next week.

So glad I did, because I almost forgot how tasty it is. We paired it with steamed green beans and then decided to get a little fancy by topping it all with homemade cream of mushroom soup. It turned out to be one of those meals that is so good you want to slow down to savor each and every bite but you just can't help yourself.

This chicken recipe is equally as good used as a base for chicken parmesan or over a salad with some shaved parmesan cheese. Yes, it takes some effort but the results are well worth it. Just make sure you make enough to have lots of leftovers, trust me!

Breaded Chicken

Ingredients:
10 boneless skinless chicken breasts
3 extra large eggs
1 cup of flour
3 cups panko breadcrumbs (I use Ian's Italian kind)
2 cloves of garlic, minced
1 cup of freshly grated Parmesan cheese
Olive oil (for coating pan)
Sea/kosher salt and freshly ground black pepper to taste

Directions:
1. Put the chicken between two sheets of saran wrap and pound to 1 inch thickness
2. Set up three shallow bowls: one with the flour, one with the eggs, lightly beaten with 1 TBSP water and the third with the breadcrumbs mixture (breadcrumbs, garlic and Parmesan cheese)
3. Season the chicken on both sides with sea/kosher salt and freshly ground black pepper to taste
4. One by one, dredge each chicken breast in the flour, shake of excess, then coat in the egg mixture letting the excess drip off before coating in the breadcrumb mixture
5. Preheat the oven to 350 degrees
6. Heat a large skillet of medium high heat, then generously coat with olive oil
7. In batches, cook the chicken until golden brown on each side and transfer to two baking sheets (the chicken will not be cooked through). Tip: In between each batch, use a damp paper towel to wipe any browned bits out of the skillet and into the sink then coat again with olive oil
8. Once all the chicken has been seared on both sides, transfer the baking sheets to the oven and cook for approximately 25 minutes (or until cooked through)
9. Enjoy!

Caesar Salad

2011-01-02T22:19:00.004-05:00

I often make my own salad dressing. I think it has a much better taste than store bought for little effort and I almost always have all the ingredients on hand to make some sort of basic vinaigrette. But this New Year's Eve, we were having a filet mignon roast and I wanted to make a salad that would stand up to heartier fare. Caesar salad was the ultimate choice and everyone (even the guys) came back for seconds. Delicous and incredibly easy to make as long as you own a blender.

Romaine Hearts with Caesar Salad Dressing (adapted from The Frankies Spuntino Kitchen Companion & Cooking Manual)

Ingredients:

2 large hearts of romaine

1/3 cup grated good quality Pecorino Romano, plus additional for serving

1/2 Hellman's mayonnaise

1/4 cup water

1 1/2 tsp red wine vinegar

1 garlic clove

1/4 tsp worcestershire sauce

1/4 tsp Tabasco

8 turns freshly ground white pepper

Fine sea salt, if needed

Freshly ground black pepper

Directions:

1. Trim the root ends from the romaine, separate the leaves and wash and dry them. Chop the lettuce and put into the fridge to chill while you prepare the dressing.

2. Combine 1/4 cup of the Pecorino with the remaining ingrendients (except the black pepper) in a blender and puree until the dressing is smooth. (If you don't have a blender, mince the garlic and whisk them together with the rest of the dressing ingredients.) Taste and add salt if necessary. Loosen the dressing with water as needed starting with the prescribed 1/4 cup.

3. Toss the chilled lettuce with the dressing in a large bowl, transfer to serving plates or a serving platter and finish with a generous crowning of the remaining grated cheese and a few turns of black pepper. Serve at once.

Frankies

2010-12-26T22:42:00.001-05:00

I got many great gifts this Christmas, but one of my favorites is this new cookbook from the two Franks behind one of my all-time favorite restaurants of the same name, Frankies Spuntino. Although I have never made it to the original location in Brooklyn, I happen to live near their second one on Clinton Street on the LES of Manhattan. Whether my mother is in town amd we are making dinner plans or its weekend brunch with the girls, Frankies is always a failproof choice.

Addictive food with an Italian-American bent and a warm, inviting atmosphere make it the perfect spot for pretty much any situation that involves eating. Which is why I was so beyond psyched when I found out that they were coming out with a cookbook and I would be let in on the secrets behind some of my favorite recipes straight from the pages of their menu.

This "Kitchen Companion & Cooking Manual" is proof that some of the best tasting food is often simply prepared using fresh, but not necessarily expensive ingredients and will transform you into a great home cook, whether you are cooking for yourself, your family or entertaining for friends. Some of my personal favorites include: Cipollini Onion Vinaigrette, Lentil Soup with Smoked Bacon and Sweet Potato Ravioli in Cheese Broth.

A Taste of Greece (on the Lower East Side)

2010-12-19T21:04:00.004-05:00

I discovered Boubouki one day walking home from work. Occupying just a tiny stall within the Essex Street Market I wouldn't have noticed its existence if not for the chalkboard menu outside listing the deliciousness available inside.

The fresh, homemade greek food at Boubouki is the product of Rono Economou's passion for making the food she grew up eating, but with a more modern approach. It is simple, utter perfection. During my initial visit several weeks ago, I decided on the classic spinach pie with light flaky layers of phyllo dough and a new take on beet salad topped with feta cheese. As soon as I was finished eating, I was already thinking about what I could barely wait to eat on my return trip.

For my second visit, I decided to again have the spinach pie and beet salad, but to also try the feta flatbread. While it looks fairly simple, the combination of textures and flavors is anything but. The thin crispy flatbread is charred just slightly at the edges and topped with meaty cubes of feta cheese.

I am already thinking about my third trip back where I must try the Baklava, or maybe the carrot cake, or whatever the new seasonal menu addition may be.

Open Tuesday through Sunday, 10am-6pm (take out only) at Essex Street Market, Essex & Delancey Streets, Booth #18

Best Brunches in NYC

2010-12-12T14:08:00.002-05:00

I was just featured on Stylecaster again! This time in a story on the best brunches in NYC, check it out here.

I've always been a big fan of a lazy weekend brunch, but for those of us lucky enough to live in NYC, we all know that brunch here is entirely different than it is anywhere else. In one of the most expensive cities on earth, you can usually have a great meal and 3 cocktails...all for only $20! There are a lot of amazing brunch spots in this city, but here are a few of my favorites around my LES neighborhood, starting with my Stylecaster pick, my beloved Clinton Street Bakery.

Clinton Street Baking Company
You won't find any free mimosas here but there is another reason why there is a mob of people standing outside every Saturday or Sunday, rain or shine, at this iconic LES breakfast spot. The huge, fluffy pancakes are the real draw here (you have your choice of blueberry, banana walnut and chocolate chunk), but the buttermilk biscuit egg sandwich is also very much worth the wait. Go early, put your name in and head across the street to Café Pedlar for a cup of Stumptown coffee to sip while you wait.

Macondo
The "Open Mimosa Brunch" at this Latin tapas spot from the people behind the other popular neighborhood spot Rayuela is not to be missed. From 11am-4pm you can pair items like huevos rancheros with three freshly-squeezed, exotic fruit mimosas of your choice. The purchase of one food item and a mimosa will get you two more mimosas free!

Essex
For $20, you get to choose from a lengthly menu of delicious food options like my favorite "Mexican Matzo Brei (scrambled eggs with tortilla crisps, monterey jack, avocado, black beans and pico de gallo) and the requisite three mimosas/bloody marys/screwdrivers. The vibe is lively and raucous making it a super fun spot for a girls brunch or a continuation of your Saturday night party.

Cold, Cold Go Away

2010-11-02T11:04:00.001-04:00

When someone has a cold the best thing to eat is homemade chicken noodle soup. I found myself in need of a simple but delicious recipe for it this past weekend and came upon this one by Tyler Florence. Just what the doctor ordered, it is true comfort in a bowl and will have you feeling better almost immediately, whether you are sick or not. Perfect to make on a lazy fall weekend day, it will make your home smell delicious as it bubbles away on the stove.

This recipe makes 4 generous servings. Feel free to leave the turnip out as I did as it still turned out great. Also, the smallest whole chicken I could find was 4.5 pounds, so I increased the cooking time about 20 minutes. You will know the chicken is done when it literally falls off the bone.

Chicken Noodle Soup (courtesy of Tyler Florence)

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

DIRECTIONS
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

A Well-Rounded Meal

2010-10-19T15:43:00.001-04:00

I thought my homemade lunch looked pretty good today so I decided to take a picture of it and share. What’s for lunch this week you ask? A small Satur Farms mesclun salad with cocktail tomatoes and Newman’s Light Balsamic Vinaigrette dressing, oven roasted deli turkey and smashed avocado on a whole wheat sandwich thin and a macintosh apple from my trip to Russell Orchards in Ipswich, MA. YUM!

Easy Like Saturday Morning

2010-10-16T10:20:00.000-04:00

For a quick, healthy weekend breakfast I love Cinnamon Raisin French Toast. This recipe makes one serving but it is just as easy to double or triple the recipe for a crowd. I make it healthy while adding flavor by using the Ezekiel Cinnamon Raisin Bread (you can find it in the freezer section at your grocery store).

Ingredients:
2 slices Ezekiel Cinnamon Raisin Bread, defrosted
2 whole eggs
Splash of milk
Vanilla extract
Salt & pepper to taste
1/2 TBSP buttery spread (or to taste)
2 TBSP pure maple syrup (or to taste)

Directions:
1. Beat together eggs, milk, vanilla extract salt and pepper in a shallow bowl
2. One piece at a time, dip both sides of bread in the egg mixture, allowing the bread to sop it all up
3. Meanwhile, heat a large skillet (or griddle if cooking for a crowd) over medium heat coated with cooking spray
4. Cook bread for 3-4 minutes on each side until golden brown and the eggs are cooked through
5. Top with buttery spread and pure maple syrup and enjoy!

Stylecaster

2010-10-08T21:37:00.001-04:00

This week I got the opportunity to write an article for Stylecaster, one of my all-time favorite fashion and lifestyle sites. It is focused on "5 Simple Fall Appetizers" and I had a great time putting it together. So much so, that it inspired me to invite a group of friends over next week for "girls night in", giving me the perfect excuse to make them!

Here is a peak at my article...

From pizzettes to truffle butter crostini, consider these the chicest apps in town.

It’s official. Fall is upon us and with the dip in temperatures we find ourselves spending more time in the cozy confines of our homes – perfect timing to invite some friends over for an impromptu gathering. Here is a list of some of my favorite seasonal appetizers that are sure to impress your guests but don’t require fancy ingredients or special gadgets. My belief is that entertaining should be fun and should not have you spending the entire evening behind the stove. Whip up a few of these nibbles, add some wine (or Oktoberfest beer) and you’ve got a party.

Read the full article from Stylecaster by clicking here and let me know your thoughts!

Italian Night In

2010-10-02T15:20:00.000-04:00

I must admit I was a little late to the game on this one but finally got the chance to stop by the now famed Artichoke Basilles in the East Village. I have heard stories of long lines and a soup-nazi-like atmosphere but must have hit it on a good day since I experienced neither. What I did experience though was one of the most delicious versions of pizza I have ever tasted.

They have only four choices for slices or pies: Artichoke, Margarita, Sicilian and Crab. I decided on the Sicilian and no matter that it was incredibly messy to eat and slightly burnt, I wanted to take my time eating it, to savor every last bite. A deliciously dense, crispy crust was the perfect vehicle for the sweet marinara sauce and rich, salty cheese. Yet another reason for why there is no excuse for eating bad pizza in New York. I say pick up a sicilian pie to go, then grab a 6 pack of Moretti on your way home and voila! Italian Night In.

Click here to visit the Artichoke Basilles website and learn more about their "kick ass pizza"

When Life Gives You Basil…

2010-09-20T22:44:00.004-04:00

This time of year is the perfect excuse for getting creative with the abundance of basil you may have, especially if you have been growing it all summer as some people I know (aka Kathy & Gene).

I can’t think of a better way to use up basil than making pesto. It is a delicious condiment that elevates any existing dish or recipe, is easy to make and lasts for months in the freezer so you can have its fresh summery taste all season long.

Of course it is delicious tossed with some whole grain pasta but here are some of my other favorite ways to use pesto:

Bruschetta: slice a baguette, brush with olive oil and cook in a 350 degree oven until toasted, turning once. Spoon pesto over bread and garnish with nothing more than a halved grape or cherry tomato

Soup topper: A spoonful tastes divine on many soups, but I especially like it on a hearty minestrone

Sophisticated eggs: Use as either an omelet filler or swirl into scrambled eggs

Pretty easy mac: Stir into mac n cheese, I like Annie’s Organics brand

Vinaigrette: Mix a couple of spoonfuls with some extra olive oil and a little bit of white balsamic or sherry vinegar to create an amazing salad dressing

Holy Doughnut

2010-09-14T22:06:00.001-04:00

I am not sure why it has taken my so long to pay Doughnut Plant a visit but I can promise to make up for it with frequent visits from here on out. Let me start by saying that I am definitely not a doughnut person so to speak, that is until I tasted these. A true food experience, these little clouds of heaven are made on site, come in seasonal flavors and use only the best of the best ingredients. Flavors of the moment include: Peach, Carrot Cake, Peanut Butter & Jam filled, Tres Leches, Blackout, Vahlrona Chocolate, Vanilla Bean, Toasted Almond and my #1 favorite, Crème Brulee. Are.You.Kidding.Me?

Available every day except Monday, starting at 6:30AM until sold out at 379 Grand Street, NYC.

http://www.doughnutplant.com/

Healthy BLT

2010-09-12T18:55:00.001-04:00

A rainy Sunday like this coupled with an abundance of fresh tomatoes is the perfect excuse for a BLT. One of the most simple, yet delicious sandwich creations, but I wanted to switch it up a bit to make it a little healthier.

My take on the classic BLT: turkey bacon, baby spinach, tomato and low fat canola mayo on two slices of Ezekiel 4.9 bread, toasted.

Not quite as rich and satisfying as the original but it definitely comes close!

Summer Salad

2010-07-07T21:32:00.000-04:00

With the temperatures here in NYC soaring near the 100 degree mark this week, it was an easy decision not to cook. But, still wanting something homemade and healthy, I opted for a salad. To me, this one is utter perfection, especially on a hot day. Pair as I did with a crisp, acidic rose with lots of minerality, like the brand new to the states, "Le Poisson Gris" from Tunisia.

All you need is: Romaine/ Red Onion/ Cucumber/ Chickpeas/ Feta/ Pita and my vinegarette recipe from an earlier post and dinner is done.

Best Kabob Recipe EVER

2010-06-27T20:01:00.003-04:00

Ok so I am officially back up and blogging! The last few weeks I have been busy getting settled in NYC and getting used to working again.

In celebration of the recent start to the summer season, I want to share with you my all time favorite steak kabob recipe. Trust me, this is a recipe you will want to put on the grilling rotation.

"Grilled or Broiled Beef & Vegetable Kabobs" (adapted from "How to Cook Everything" by Mark Bittman)

1 TBSP olive oil
2 TBSP freshly squeezed lime juice
1 TBSP soy sauce
Salt and freshly ground pepper, to taste
2 TBSP minced fresh rosemary (or parsley or thyme)
1 TSP minced garlic
6 medium onions, quartered
2 bell peppers, any color but green, stemmed, seeded and cut into about 1 1/2 inch chunks
12 medium button mushrooms, trimmed and cut in half
2 to 3 LBS sirloin steak, cut into 1 1/2-2 inch chunks

1. Preheat the grill

2. Combine first six ingredients in a large bowl. Separate a few TBSPs of the marinade and put aside. Put the beef chunks into the large bowl with the marinade and let sit, tossing occasionally for about 30 minutes.

3. Arrange the vegetables and beef on separate skewers and brush with the reserved marinade. Start the vegetables on the grill first, cooking them on a relatively cool part of the grill. Turn them and brush with any remaining marinade from time to time until they start to become tender. Than start the meat, on the hottest part of the grill, a few minutes on each side until each of the four sides browns. Do not overcook-cut a chunk in half after 5 minutes of cooking to judge stage of doneness.

4. Give everything a final baste with the marinade if any remains, place the skewers on a plater and serve!

I like to serve with a side or brown rice or rice pilaf and a summery red wine, like a Gamay, chilled. According to Bon Appetit, Gamay is "Summer's Best Red." More on that later!

Best of Boston

2010-05-22T16:00:00.002-04:00

Apologies for the lack of posts lately...the last few weeks have been a whirlwind because I accepted a job and have been busy moving back to New York. As a tribute to my beloved Boston, I have come up with a list of the top 10 places around town I will miss the most.

Dave's Fresh Pasta (Somerville, MA) - a rotating selection of fresh homemade ravioli and accompanying sauces, not to mention one of the best sandwiches in town. Oh, and don't miss the little wine shop inside, which is meticulously stocked with reasonably priced bottles of wine from small producers and a really informative staff that has never let me down with a good wine rec.
Highland Kitchen (Somerville, MA) - some of the best bartenders in town, great cocktails, fresh, seasonal american food with a southern bent, wonderful live bluegrass music for sunday brunch
Clear Flour Bread (Brookline, MA) - not the first time this bread mecca has graced this blog, artisan breads and pastry made using traditional french techniques
Sherman Market & Cafe (Somerville, MA) - small privately owned grocery store committed to offering on the best in local produce and packaged foods - as in just about everything is from Massachusetts, including farm fresh eggs, cheese and milk. Don't miss out on the dried Baer's Beans.
Savenor's (Cambridge, MA) - Aside from the fact that Jack Savenor was Julia Child's butcher - she signed her initials are on the front entrance sidewalk, it is really the best butcher shop around
Kickass Cupcakes & Dairy Bar (Somerville, MA) - cupcakes in flavors like Green Monster - The infamous Sam Adams Cream Stout Cupcake...chocolate cupcake with a chocolate beer ganache center and green chocolate beer frosting topped with cocoa nibs, need I say more
Tremont 647 (South End of Boston, MA) - Fantastic Sunday brunch complete with "big girl" mimosas and homemade nutella filled pop tarts...and $2 Taco Tuesdays
Sonsie (Boston, MA) - Prime people watching on Newbury Street with great salads and gourmet brick oven pizzas
Moultan's (Medford, MA) - Family owned and operated and the freshest seafood around (the owner hits the Boston Piers daily). Take out or eat in.
Coolidge Corner Clubhouse (Brookline, MA) - The best place to watch a Red Sox/Bruins/Patriots/Celtics game, always a great selection of beer on tap, delicious chicken nachos