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Flank Steak and Polenta

2012-01-25T18:04:00.000-08:00

A polenta craving is one not to pass over. There really is nothing you can do to fight it. The problem is, it is a pain in the ass to make. Not hard, but a bit more labor intensive than most people would like after working all day. At least it is for me. Because of the cold damp weather in NYC right now making comfort food a must, and my strict adherence to my New Year's Resolution to never have 6 pack abs, I had to indulge. Pan seared Flank Steak on a bed of Polenta. Topped with just a bit of pan gravy and some wilted Arugula. All bases covered!
In the spirit of the upcoming Oscars I will award the Best protien in a leading role award goes to the Steak. I briefly marinated it simply in a bit of chopped garlic, white wine vinegar, Olive oil, about a tablespoon of tomato paste, salt and pepper for about 15 minutes. Really basic and tasty. The tomato paste seemed to help out with the caramelizing of the steak when I seared it.

The Oscar for Best New side dish goes to the Polenta. While fumbling around Whole Foods yesterday I stumbled upon de la Estancia Organic Polenta. It promised to cook in one minute but to NOT be instant Polenta. They were right. It cooked in one minute. Here is the reason why according to the website;

"De la Estancia polenta is unique among all the polentas because it cooks faster than the instant variety and is more flexible than the hard polenta found in the tube variety but de la Estancia polenta is NOT pre-cooked, processed or treated in any way. It is a completely natural product that cooks quickly because the corn that grows in Argentina is different than the corn grown in Europe and the United States and results in a superior polenta.
Argentine corn is a sub-tropical variety of orange/yellow corn, called flint corn, which is not successfully grown in the Northern Hemisphere. Flint corn requires a much longer growing season - up to 7 months in the field including a period of natural drying in the sun, nearly twice as long as the corn grown in North America or Europe. It also benefits from the cool nights found in the foothills of the Andes Mountains. Of course the yield of flint corn is substantially less than for common corn but lower quantity is a small price to pay for higher quality.
The physical characteristics of flint corn are different from ordinary corn? Flint corn is harder, has a higher protein content, has less starch and yields a product which is more intensely yellow in color. The hardness of the kernels is fundamental because it allows us to more closely control the milling process and we can obtain a finer grind of polenta. This in turn results in the polenta being smoother and creamier. The low starch level also means that the polenta is less gluey. The grind and the low starch level mean that de la Estancia polenta cooks much faster than traditional polenta - de la Estancia polenta cooks in just 1 minute. It simply cooks fast naturally."

The recipe printed on the bag was 1 cup polenta, 3 cups Chicken Stock, and grated cheese. I don't remember the amount because I didn't pay attention to that. I added my own amount of grated Romano. I also added butter. I mean come on.. it's polenta. It needs butter and tons of cheese, right!?

Before starting the polenta because that is one of the last things you should do when making this dinner, heat your oven to 375 degrees, and an oven safe skillet until it's very hot. Cast iron is always the best. Once your skillet is really hot put your steak in it. It should make a loud sizzle. If not, you didn't heat it enough. Let that sit without touching it for about 3-5 minutes until you have a nice brown caramalization. Flip the steak and put the pan in the oven. Depending on thickness and the desired doneness you like it should be in the oven for about 10 minutes to be medium. When done to your liking, take the meat out of the oven, off the pan and let it rest on a cutting bored for about 5-10 minutes.

In the meantime, start the stock simmering for the polenta. Also at this time you can make a nice pan gravy. Put the skillet you had the steak in and put it over medium heat on the stove. Add a little flour and mix it with the pan drippings. Once they are combined pour in a little beef stock and whisk. It's not to important how much stock you add. It depends on how think you would like the gravy.
The Chicken stock for the polenta should be simmering now. Add the polenta and stir for about a minute. It will get nice and thick. Thats when you can add butter and cheese to your desired taste. I also added a little salt.

It seems like a lot of work, but it's all really easy. Don't be scared.
At this point I chose to make a little bit of an Arugula salad with a simple lemon and olive oil dressing just to add a little acid to cut through the richness of the meat and Polenta.
Now slice the meat and plate.
I chose to layer my dish, but you can plate it anyway you want. I love to be able to cut through and get everything on my fork at once!
This is perfect for a cozy night in alone, or even if you want to make something that looks fancy for a date.

I hope you enjoy this one. It really hit the spot for me!

Il Buco Alimentari & Vineria

2012-01-17T19:24:00.000-08:00

Yesterday I had the best dinner out I have had in a long, long time!!! It was at Il Buco Alimentari & Vineria the new baby sister to the famous Il Buco restaurant that is a staple of New York City Italian dining, Our intention was to go to Il Buco, but when I tried to make a reservation the suggestion was made that I try the new spot, so I did,

One of the best decisions we have made in a long time.

As soon as you walk in, you are in the market section of the restaurant. This is where you can get all the meats and cheeses you could want. Once passed there you are at the hostess. We checked in and were brought over to the best seat in the house. The chefs table. I can't believe we were lucky enough to sit and watch these guys in action.

It was like no kitchen I have ever been able to watch before. There was a wonderful calmness that you could feel. These guys seemed to all be in sync, and all be truly enjoying what they were doing. They were getting their jobs done and they were smiling. What kitchen does that happen in???

We started off with the grilled Squid which you can see looked amazing. It tasted just as good as it looked. It reminded me of the way Octopus is usually served. They had it atop of soft potatoes in a grain mustard sauce that was really delicate and went really well with the tender squid. The micro greens on top added a nice freshness to it as well.

Next up at the table were these amazing cubes of fried Polenta covered in shaved Parmesan. They of course were perfect. Nice and crunchy outside with a soft creamy inside. I could have had those alone and been completely staisfied. Along with the Polenta the Gnudi came to the table. If you have never had Gnudi you are missing something special from your life. It's like getting to eat just the inside of a Ravioli. At Il Buco Alimentari & Vineria they serve these beautiful dumplings in a butter and sage sauce. It's one of those things that when you eat you can't help but smile!

Along with out Polenta and Gnudi came our 2 main dishes. The roasted chicken and the short rib. Words have not reached me in the past 24 hours that can accurately describe these meat dishes. Both served on wooden planks, the chicken was covered in shaved kumquats and roasted and quartered Brussels Sprouts. This chicken was so flavorful I almost didn't believe it was chicken.

The show stopping, foot stomping, perma-grin giving, dish to end all dishes was the beef short rib.I have no idea what they did, but whoever did this must have graduated from Hogwarts. This was nothing short of pure white magic encrusted in whole peppercorns and covered in walnuts and shaved celery. I know that sounds a little bazaar, but it works... It really, really works. I have not stopped thinking about it. Just look at the picture below. Never has there been a more amazing piece of meat. Nor have I ever seen a single short rib big enough to make a whole meal out of.

I know I am gushing, but between the amazing seat, the amazing food, the amazing wine (I have no idea what I was drinking, but it was a fantastic white that our lovely server suggested), and of course the amazing partner in dinner crime, P2, I had an AMAZING dining experience. It will be a long time before I will be able to not judge every other Italian restaurant in NYC against this.

If you live in New York City, or if you are coming to visit you HAVE to go to Il Buco Alimentari & Vineria.

The food, the service, the atmospher were all you could want from a casual chic Noho restaurant. Even saw a few celebs!

XO -P

Il Buco Alimentari e Vineria

53 Great Jones Street

New York, NY 10012

(212) 837-2622

Ibrido Soup

2011-11-02T10:05:00.000-07:00

Ibrido means Hybrid in Italian. It also sounds like some kind of soup to me (not really sure why though). So being that the soup we had last night was a combo of my 2 favorites, I thought this would be a perfect name!

My 2 favorite soups are both Italian classics; Wedding Soup and Tortellini en Brodo (in broth). Both are mega comfort foods for me, so when I was wondering the store last night exhausted I had a feeling combining the 2 would make me smile. It's basically pasta and meatballs! What could be bad about that?

Here is what I did.
For the mini meatballs:
1 pound ground meat. ( I used chicken, but you can use beef or anything you like)
1 egg
A big handful of grated Parm or Romano cheese. ( I like Romano)
A handful of chopped flat leaf Parsley
1/4 of a medium sized white onion
Salt and Pepper to taste.

For the Tortellini:
Well... a bag of fresh tortellini. (1lb)

For the Brodo (broth);
1 Box chicken stock. (I like organic and low sodium)
1/4 of a medium sized white onion diced. The other half of the one you used in the balls.
1 clove garlic diced
A few sprigs of fresh Thyme
A little less than a handful of chopped flat leaf Parsley
A handful of Arugula.

Now, get the pot that you will be using and put it on medium heat with a little olive oil in it. This will be to test your meatballs.
To make the meatballs, mix all your ingredients well to make sure all the components are evenly distributed.
Then take a little of the mixture and put it in the pot. You want to make sure your balls taste good! After you test them, adjust the seasoning as needed.
Once the mixture is all set, make little meatballs and set them aside.
Then add the onions, parsley, and garlic to the pot. You may need a little oil, but don't use too much. You don't want oily soup.
Once the onion has softened and gotten a little caramelization, slide all the meatballs into the pot and let them start to brown. After they are blowned on one side stir everything up a bit and let the balls brown on the other side.
Once they have browned add the stock. Some tips here for extra flavor. I liked a little kick of red pepper flakes, but those are optional. Also, if you are using a wedge of cheese, either the Parm or the Romano, take a big chunk of it and throw it in the pot. It flavors the broth perfectly!!!!
Now... let this sit. You can let it simmer for an hour if you want, or boil until the chicken is cooked. Depends on how much time you have.
Taste for salt and pepper.
When you are ready to eat. About 5 minutes before add some water to the soup. I was able to add about 2 cups without losing any flavor. Or, if you can add another 1/2 a box of stock. This is so there is enough liquid to cook the Tortellini.
After adjusting the liquid level, add the Tortellini and let it cook for about 5 minutes. Then add the Arugula.
Stir, and serve.
After putting the soup in the bowls, garnish with a little more grated cheese.
I'm telling you, this is perfect on a cold night. Light and filling, with tons of flavor.
A little vino, and someone you love makes this dish come alive! However, if you eat it solo, or even with someone you hate, it will still be really good! I suggest if you eat it with someone you hate, increase the amount of vino you drink!

Let me know if you make it! I would love to hear your thoughts.
XOXO
-P

I'm a different kind of 1%

2011-10-12T16:25:00.000-07:00

I'm the 1% that hate Truffles!

Are you gasping? Most people do when I tell them that, but it's true. I hate truffles. I understand why people like them, but I don't know why people love them so much it leaves them speechless when they find out I am not a fan. I also don't know why I am the only one.

If you are not sure what a truffle is, click here for a little info.

I was at a party last Halloween at a restaurant where a bunch of my friends had also gone to celebrate.

Of course I was at the bar for the evening sipping on my wine with a few friends while a new friend of mine named Sandy was sitting with other friends having dinner. I stopped over to say my goodbyes before I left and Sandy was so into her Risotto, she gathered a forkful and rushed it into my mouth. It was Truffled, and I calmly told her I hated it. While Sandy was feeling sorry, the look of confusion on her face was even more evident. Her response was more than typical.

My husband, P2, like Sandy (and all of you in the 99%) loves Truffles. I have used Truffle oil for him in dishes, but on this particular night I wanted to make him something new and decadent that I could enjoy too.

I see Truffled Macaroni & Cheese on menus all the time, so I decided to make Porcini Macaroni & Cheese.

Porcini are mushrooms that you will mostly find dried when you buy them. Once you reconstitute them they have a wonderful earthy flavor, and just the slightest background taste of Truffles.

It was SO good!

I used Cavatappi pasta, and instead of the usual cheeses like cheddar, I used Fontina and Provolone. It was the flavor and the decadence I was looking for.

This is what I did. This (non)recipe made 2 large individual servings.

What you need:

*Half a pound of Cavatappi

*A liter of warm milk

*About 5 table spoons each of butter and flour.

*A big handful each of Provolone and Fontina shredded.

*One package of dried Porcini Mushrooms

*A cereal bowl of hot chicken stock, or water

*salt and peper.

Start off by steeping the Porcini in the hot stock or water and set aside.

Then start to heat up the water for the pasta.

Next melt the butter in a large sauce pan that will be big enough to fit the liter of milk over medium heat. Once it is melted whisk in the flour and make a rue (or roux).

Once you have a rue let it cook for a minute or two to cook the raw flavor out of the flour. Then slowly add the warm milk whisking well to ensure no lumps. This is your Bechamel - The classic sauce used in every mac & cheese. Stir often with your whisk.

Now your water should be boiling. Add some salt and the pasta.

Once your Bechamel is thick, start adding most the cheese to it slowly, but reserving a little for the top of the mac & cheese. - Keep whisking.

Once it is all in, add some salt and pepper to taste.

-Keep an eye on the pasta.

Now take the Porcini out of the stock. They should be nice and soft now. Give them all a quick chop and add them to the Bechamel as well.

Stir them in and then also add a little of the stock. It will be awesome! Give it all a taste again, and if you would like add some more stock, salt and or pepper.

Drain the pasta when it is cooked to al dente. Don't let the pasta get too soft because it will soften a little more when you bake it.

Now mix it all together!

Now either split the mixture into 2 small ramekins, or one baking dish. Then add the remaining cheese on top.

Next bake the mac & cheese for about 10 minutes at 400 before lastly sticking it under the broiler to make to top golden and bubbly, with little bits of crunchy goodness mixed in. About 3-5 more minutes.

I think I am drooling on my computer!!!

Let me know what you think, and don't forget to add some love!!

-P

Tomatillo and Avocado Salsa.

2011-06-14T11:57:00.000-07:00

I am not sure what show we were watching but they were featuring a chef who makes an amazing taco. It did look pretty good, but what stood out to me was the sauce that the chef used on the taco. It was a Tomatillo and Avocado Salsa, and it looked amazing.

The idea of this was trapped in my head for a fews day, so last night when was able to do a little cooking I knew I had to make it. I didn’t however know what he did to make it, so I had to make up my own.
I knew how to how to make a great and easy Tomatillo Salsa already, so I essentially just tossed in an Avocado.
If you have never used or even eaten a Tomatillo before they are great. The look like green tomatoes but are a bit more bitter. You need to cook them unlike a tomato which are also great raw.

Here is my no recipe, recipe:
4 medium to large Tomatillos peeled and quartered.
6 cloves of garlic
1 large onion quartered
2 Jalapenos cut in half
A handful of Cilantro
A box of chicken stock
1 Avocado
Salt and pepper

Heat up a skillet on high. Once it is nice and hot add the Tomatillo, garlic, onion and Jalapenos and let roast. You want a nice caramelization on all the veg. This will take about 10 minutes or so.

Once that happens turn the heat off and add a little of the chicken stock to the pan to deglaze, and get all the wonderful brown color off the pan. Then put everything in a blender with the Avocado, Cilantro, about 3 quarters of the remaining chicken stock, and the salt and pepper to taste.
Once it is blended and smooth, put the mixture in a sauce pan and add the rest of the chicken stock. Turn the heat to medium and let it simmer away!
After about an hour you should have a nice thick and very flavorful salsa. And the Avocado adds a really nice smooth texture while maintaining the “salsa” feel.

I put it over some pan seared Monk Fish, but you can use it for just about anything. It’s really good to just dip tortilla chips in too!

If you try it let me know! And don’t forget to add the love!!
XO-P

Baum Kuchen

2011-05-24T19:00:00.000-07:00

As you might know my best friend Hiroko lives in Tokyo with her husband David. Since she has moved there, whenever she comes back to the city she is usually chuck full of little delights from Japan. Candy, and Shochu mostly, but the last 2 times she came with the most amazing cake ever. So amazing and popular in Japan that once her mom stood in line for an hour just to get her hands on one for us!! Now that is sweet!!

So this cake is called Baum Kuchen, and is actually from German descent. Loosely translated it's name indicates that the cake looks like a tree trunk when the tree gets cut down. The tree always has rings in the trunk indicating the age of the tree. This cake has rings indicating that it is delicious!!!

Now in the little bit of research I did, it seems that this cake is made all over Eastern Europe, and every family has it's own recipe. Sort of like an Italian Wedding Soup!

Until recently I thought I would only get this amazing cake when Hiroko came to town. That was until I spotted it at the Japanese market Sunrise in Soho!

This yummy, sugary, vanillay, and slightly citrusy cake is now all mine any time!!!

I very HIGHLY recommend getting to Sunrise in Soho soon to get one!!!!!!

I plan on eating one every day until I explode!!!!

-P

Summer Squash with Lime and Hot Sauce!

2011-05-19T17:22:00.000-07:00

I just finished a run today and was starving. When I got home, and looked in the fridge it was a sad sight. There was nothing in there of any worth. Some herbs, and one squash. That was it. I mean there were some other scattered things, but nothing that I could really make a meal out of.
I looked in the cabinets and there was some pasta, and pistachios. I wanted neither of those.
Looked like my lunch was going to be a protein shake.
I actually liked it, but it isn't my idea of a good time. I want to chew my meals if you know what I mean.
So my next thought was that I needed to get to work soon, and would need to bring food with me for dinner.
I guess it's going to be that one Summer Squash! I figured I would doctor it up and just deal with it.

So I pulled it out of the fridge along with some basil, parsley, and dried chives from the spice cabinet.
On further thought I decided I wanted a little heat too so I took out the Cholula!
What happened was magic!!! I mean, I was so blown away with how good this tasted I ran for the camera so I could let the rest of the world know!
So here is what to do;
Heat a saute pan on high. You'll want to get it hot like like a wok, so you can get some color on the squash without making it too soft.
Slice your squash in half long wise and then slice each piece into little half moons.
Add a little olive oil to the pan and start to saute!
I added my dried chives in right after too. If you have fresh you can wait a few minutes.
Every few minutes you want to toss around the squash so that it get a little brown but will not burn.
Once you see some color add a hand full of chopped parsley, and mix it in.
Now it's time to squeeze half a lime over the squash with a few good splashes of Cholula or any hot sauce you like.
I also added a tiny bit of butter here to make a sauce out of the lime and Cholula.
A few more tosses to ensure some nice color. Salt and pepper to taste and you should be all set.
Take the pan off the heat and sprinkle the squash with a little chopped basil.
You will be shocked at how much flavor these few things can make when they come together!!

The only upsetting thing about this is that I left it home when I went to work!!

So I am left now with nothing but rumbles in my stomach, and dreams of these lovely little pieces of love!!

I can not wait to get home tonight!!!!

Obviously this would go great as a side dish to! And the fact that it was prepped and cooked in about 15 minutes makes it even more appealing!

Let me know if you love it as much as I do!!

-P

Chicken Salad Lettuce Wraps

2011-05-17T10:48:00.000-07:00

When I was running Gotham Lunch last year, once the summer came the need for light and low carb lunches came into demand.

One thing that sold every time was the Chicken Salad Lettuce Wraps that I made at least once a week.It's a crisp, tangy, easy to make, and totally satisfying, all while staying perfectly on your summer diet.There is mayo in it, but that is easily modified to become even more figure friendly if you want.

Best part is that this is something you can make Sunday and have ready for your lunch Monday at the office. Another great thing about this recipe is that it cost me about $20, and that is for about 3 servings. You will never get 3 lunches for $20 in NYC. Not a healthy ones at least!

First thing you need to do is bake your chicken breasts. I used boneless skinless breasts, but by all means use the breasts with skin and bones. Chances are you will end up with a more tender chicken. I couldn't find organic breasts on the bone, and it truly isn't a big deal if you can't either. I would just cook the skinless breasts slower on lower heat.

I baked mine at 400 degrees for about 30 minutes salt and peppered and covered with tin foil.

Once they are cooked take them out and put them to the side. Let them cook almost completely.

While that is happening you want to get the rest of the ingredients together.

I used in addition to 3 baked chicken breasts;

12 red seedless grapes halved

A handfull of chopped flat leaf parsley

About 2 tablespoons of small diced red onion

One large celery stalk diced medium

The juice of half a lemon. (you may need more depending on how juicy your lemon is)

2 big spoonfuls of mayo

And salt/ pepper/ and garlic salt to taste.

Once the chicken has cooled dice it up and combine all the ingredients together.

Once everything is combined place in the fridge and let the combination cool. It will need a few hours at least. A whole day would be awesome if you could.

Then when you are ready to eat, get any type of lettuce that can hold food and fill the leaves with the salad.

You can uses Endive, Radiccio, or Bib. I like to use stalks of Romain because they are long and can hold more!

And that's it.

It's perfect for summer. A little Sauvignon Blanc on the side (if you're not at the office), and you are golden Pony Boy!!

Let me know if you try it, and if you change it up in any way!

I love to hear from you guys!

Don't forget to add the love!

-P

Leek Spinach and Tomato Frittata

2011-05-15T12:55:00.000-07:00

This weekend was Anthony, one of P2's closest friend's bachelor party. So while they were off to do what bachelors do, Kristen (the bride) and I had our own party!
Ok... so drinks at Vynl in Hell's Kitchen and Saganaki at Uncle Nick's might not seem like a "party" per se, but to us its pretty close.

If you do not know what Saganaki is, it is amazballs! Greek cheese, fried, and then doused in liquor and lit on fire! Then the fire is put out with lemon juice. It is sinful, delicious, and once you have it you can't stop from wanting it all the time. We actually ordered a second round!
The picture to the right is our second serving being sent over. Just seeing it makes me want to hop into a cab and rush to Hell's Kitchen with a lighter and half a lemon!
Anyway...
So as we knew this weekend was our little slumber party, Kristen had emailed me a recipe from WebMD that she thought might be nice to make for brunch the morning after. It looked great so we decided that we would go to the grocery store when we woke up and make it.
As the plan went into motion we were at the store and realized that they had no leeks. Not a huge problem, but I was excited to use a leek. I haven't since school.
The frittata was after all a Leek Spinach and Tomato Frittata, so we were a little stuck. We decided to replace the leek with green onion. Its like a mini leek after all.
So ingredients all in hand we headed home to get started and see if this "healthy" frittata was going to make up for the 16 pounds of flaming cheese we had last night, but still be good!

The cooking was fun. Of course we may have had a little brunch punch too, just to keep things interesting.
But don't judge.. it's brunch after all.
We followed the recipe pretty closely. Aside from the green onion and a bit more cheese than was called for. Other than that measuring cups were out.
As you know I am not one for recipes, but it was actually not too bad to follow it. I also think that it might actually be easier when cooking with someone else to following a recipe. Leaves out any questions or any fault on anyone should the meal suck!

So here is the recipe; My notes are highlighted.

2 Whole Eggs
10 Egg Whites (if you do not want to separate the whites and yokes by hand, just buy the egg whites in the carton and use 4 whole eggs)
1/3 Cup Milk
2 Leeks, White and Light Green Parts, Thinly Sliced
1 tbsp. Butter
1 Cup Fresh Steamed Spinach (about 2 bags worth)
¾ Cup Shredded Cheese (we used Gouda)
2 tsp. Hot Sauce
1 Cup Baby Heirloom Tomatoes, Halved (we used cherry tomatoes)
Fresh Basil
Salt and Pepper to Taste

Instructions

Preheat oven to 500’
Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.
In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.
Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.
Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.
As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. This recipe goes well with some fresh chopped basil and a dollop of Greek yogurt.

I guess we skipped the Greek yogurt too. Not sure I would have loved that.
And like I mentioned we did add a little extra cheese. What we did was sprinkle a little on top over the tomatoes. Once that initial 8 minutes of baking was up, we broiled the frittata until the top got lightly browned.

It was really really really good! We loved it. And to my surprise, there was enough salt. I was pretty concerned that there was not enough salt in the recipe, but I guess between the butter we used and the extra cheese it was totally fine.

Let me know if you try it. It would be really easy to switch it up in so many ways. I would love to hear your twist on it!
And don't forget to add the love!

XO
-P

Beets!

2011-05-14T09:15:00.000-07:00

It has been a while since I have picked a vegetable to talk about. But today I am craving beets, and since I can't eat a beet right now, I am going to do the next best thing.. Talk about them!
I think much like the Brussels Sprout I love so much, the beet has gotten a bad wrap. This is due mostly in part to people growing up only ever trying a beet from a can. Those red discs that taste exactly like the can they plopped out of. Those are nasty!!! And they have kept the beet from getting the love they deserve!
In recent years, the beet has gained more popularity as more chefs started serving them more regularly. I think this is in part to the general public having more interest in where there food is coming from and how it is prepared. Smarted clients = better product.
I think what I was most surprised to learn when I Googled "Beets" is that Char is in the beet family. As in Swiss Char. I love that stuff!!
Beets are extremely healthy. The have been shown to help lower cholesterol, protect against strokes, and best of all, they have "anti-aging" qualities!
When cooking with, and eating beets there is one thing that is most important to keep in mind. Their pigment is a gorgeous purpley red that stains everything. Even stains your insides. So not to be gross, but after you eat them, and you use the bathroom (In ancient Rome they used beets to cure constipation, so you will go to the bathroom), and it looks like you are bleeding and must have internal hemorrhaging, don't worry. It's just the beets!
In thinking about how I would like to eat some beets right now I remembered when our friend Kristen had made an amazing dish with them. Sadly I wasn't actually there when she made it, but I was at her apartment the next day to take a bite of the left overs. It was awesome. So I have decided to share the recipe here with you because not only was it good, but it shows you how to roast a beet which is the best way to cook them, and it also illustrates the versatility of the beet.
Thank you Kristen and thank you Cooking Light Magazine too. (that where she found it)
Here is the link:
http://www.myrecipes.com/recipe/grilled-flatiron-steaks-with-kale-beet-risotto-10000001963963/

Doesn't it look good??
Don't be afraid. It seems like a lot of work, but it really isn't. Maybe try on a day off from work though. It's definitely not a 30 minute meal!

XO
-P

The Dutch.

2011-05-08T14:48:00.000-07:00

I am not exactly sure how long it has been, but I am guessing it has been about 2 years since the Cub Room closed it's doors in Soho for good.
Since then I am sure I can't be the only one who's missed it. However, I am sure that I am not the only one that was excited to see what was coming next. The restaurant space is big and cozy at the same time. Someone with the right idea could really do something amazing with this space.
After years of seeing the location closed up with brown paper covering the windows, it was great to hear that the people from Locanda Verde were moving in!! This new spot will be called The Dutch.
With little effort it was clear that people were excited. It took 3 seconds on Google to find a ton of info on this upcoming venture by Andrew Carmellini who we all love because of how amazballs Locanda Verde is.
So, myself and one of my favorite partners in food crime, Nicole, decided to sneak a couple of early seats at the bar this passed Saturday to see if it is living up to the hype.
I want to back up a little at this point...
My regular job requires me to call restaurants regularly. For all sorts of reasons.
I have called The Dutch 3 times before going to eat there. The first time was to ask if they were officially opened for business. The guy who answered the phone seemed confused. He didn't reply for a few seconds and then said "um... yeah. I mean... we are open." I thought, OK, maybe I didn't word my question properly and I accepted fault.
The second time I called I asked if they had started their weekend brunch service. The web site says that it's "coming soon", so I wanted to check before I pass along incorrect information to a client.
The girl who answered the phone (during brunch time) stumbled with her words and said "um.. I guess, yeah, we have brunch".
Then, while we were on our way there to eat, I knew it was on the early side so I wanted to make sure they had started their dinner service. Again I called, and again I was met with ums, and unsure answers to basic questions.
-Not having a good feeling at this point.-
When we walked in we were greeted by a team of young hipsters. Well not greeted so much as observed and dismissed. Obviously the people I have been talking to had gathered to welcome people in person as they do on the phone.
One girl stepped out of the pack to smile and confidently say "Hello!"
We told her we just wanted to sit at the bar and she directed us accordingly. If you are the cute girl with long hair and big 80's mom glasses that helped us, thank you !
In reading about what this place was going be like, I think the main theme of the menu was that it was going to be fun and eclectic. Described as "American" so that anything could go, and when we saw the menu that is exactly what it was.
Nicole ordered a glass of wine and I got a Martini. The bartender was great. Personable and attentive.
He gave us a little more time and then we discussed food.
We went light to start. I got a mini oyster sasandwich, and we both ordered Asian Whiteboy Ribs. When I asked what that is, the bartender told us that it is just classic Chinese style spear ribs made by a white chef.

Soon after, the food arrived and looked perfect.
We were less than excited once we dug in. The oyster sandwich was ok. It was a fried oyster on a slider bun with tarter sauce and a tiny piece of lettuce. Not bad, but nothing to get excited about. It was exactly like it sounds.
The ribs were good, but they came out cold and a little dried out. Flavor was nice. A little sweet and sour. If they were not obviously old, they might have been awesome!
After that underwhelming first course we decided to not continue. We were off to a bad start and decided to end it there and try again another night. Once we have time for proper entrees and such we are going to return.
As for now though, I will not be rushing back!

If you have been let me know what you think! I would love to hear that you loved it and I can get excited to go back! Or let me know if you have had a awkward conversation with a host or hostess! :)

XO
-P

Mom's love Jacques

2011-05-07T07:50:00.000-07:00

P2's friend Ying Zhu has just published a great interview she did with world famous chef Jacques Torres, and just in time for mothers day!!!
It is a great article, so I wanted to pass it along.
http://www.notesontheroad.com/jacques-torres.html.

Enjoy!
XO
-P

Épicerie Boulud

2011-05-06T05:30:00.000-07:00

I recently had the pleasure of meeting some of the people behind the new gourmet market about to open by the amazing Daniel Boulud. It will be called Épicerie Boulud, and will be located perfectly right next to Bar Boulud and 2 doors down from the other new venture by Chef Boulud called Boulud Sud. That is right on Broadway directly across from Lincoln Center.
The concept is genius and simple at the same time. Think Etaly but not as massive, much more high end, and filled with French delights specific only to this store. Épicerie Boulud will be the only place in America to carry their products and in some cases the only place in the world. I assume it will be quite expensive, but worth it.
It is scheduled to open in May, but there is still no date on their web site. I have read that it may be as soon as this Tuesday. Right now I do know that the staff is going through extensive training. There will be separate sections such a patisserie and a cheese counter like the one in the picture above. Each member of the staff will be an expert on all that is offered. They will be able to pick out your perfect cheese, with the perfect cured meat, and of course the perfect bottle of red!
A training that I would not mind getting to go through myself.
Stay tuned and make sure to stop in once the Épicerie has opened.
This sounds like the perfect place to stop in to before heading to the park, finding a place in the grass, and listening to whoever is playing at Summer Stage.

Bon appetit!
XO
-P

Photo by Melissa Hom

Shishito Peppers!

2011-04-27T10:05:00.000-07:00

A couple of years ago we were sitting at the bar in one of our favorite restaurants Cookshop, and we saw someone eating a bowl of peppers. Intrigued, we ordered some, and it was love at first bite! Since then I order them from anywhere that has them on the menu. Most recently and maybe my favorite was at another one of our favorite spots, B.E.S.
I am not sure how neither P2 or myself had gone our whole lives without these little peppers is beyond either of us!
They are called Shishito Peppers and they originate from Japan. A whole other reason to love our friends over there!
They have lots of vitamins A and C, a little heat, and lots of flavor. Not to mention they are the easiest things to cook. Anyone who can turn the stove on and make them.
Here is what I do;
Heat up a grill pan super hot.
While that is heating up, lightly coat the peppers with olive oil and a little salt.
When the pan is hot, put the peppers on and just let them go.

Move them around a bit as they cook to make sure they get a nice char on all sides.
After about 10 minutes remove them from the heat and cover them with foil for a few minutes to let them steam a little and get a bit soft.
After that, hit them with a little more olive oil, some lime juice, and some kosher salt.
Perfection!!!
Have with a little bit of your favorite white wine, and eat them outside!
It's the perfect summer snack. Or if you are like me, you can make a whole dinner out of it!

If you are in NYC they have them now at Chelsea Market. Tons of them!!!

Don't forget to add the love, and let me know how they turn out when you make them!

XO
-P

Shrimp Fritters

2011-02-15T21:44:00.000-08:00

Grammy night snuck up on us and we needed a meal while we sat in front of the TV judging the famous people we don't know.

Our good friend Liz was on her way over, and on our way home to meet her we hopped into Trader Joe's to get some food to cook.

We ended up making a few small dished to keep us all snacking through the show. P2 decided to try making a shrimp fritter. They were AWESOME!!!!

A while back while walking around a Chinese market in Long Island we picked up an all purpose vegetable pancake mix that P2 has used quite a bit. Up until this last time my favorite recipe he's come up with was the Sweet Potato pancake. As everyone knows, any way I can eat a Sweet Potato I will.
So we quickly gathered up all the other ingredients we needed and headed home to cook!
When we got home we realized that we didn't have enough oil to fry the fritters in, and we would have to see if Coconut oil would work.
It was our only choice......
It worked perfectly! The Coconut oil did just as good as any other oil we would normally use, but left the fritters extremely light. There was no greasy feeling after eating a few. I highly recommend using the Coconut oil in this, or any other recipe you have to fry in. I would not deep fry with it however as it does not have a very high smoke point.
Anyway... back to the point.

Here is what you are going to need;
1 pound cooked shrimp.
1 cup vegetable pancake mix (any kind you can find)
1 cup water
1 Zucchini shredded
3 table spoons of chopped chives (about 1 inch long)
1 packet of Trader Joe's Chicken Broth Concentrate
The zest of one lemon, and the juice.
About 3 teaspoons of Herbamare. If you have never tried this stuff you HAVE to! Salty herby love in a can!
About 5 table spoons of Coconut oil for frying. It will depend on the size of the saute pan you use. You want about 3/4 of an inch depth.
And salt and pepper to taste

Now get to all your chopping and shredding. Make sure your shrimp have all the shells off and start to roughly chop them. I liked having them in different sizes. Made for a nice texture. Chop the chives, and shred the zucchini. After you shred the Zucchini you want to squeeze out all the water with your hands. Either put all the zucchini is a clean cloth and squeeze or just use your hands and squeeze a little bit at a time.
At this point you want to heat up your oil over a medium high heat.
Next, in one bowl mix together everything but the pancake mix and water. In a separate bowl mix the pancake mix and water until the are completely mixed and there are no lumps.
Then combined everything together.

You are ready to go! Drop the batter into the oil slowly. Enough to make the fritter about 2 1/2 inches wide. P2 estimates a heaping table spoon or so. They should cook about 4 minutes on each side, or until they get golden brown. As they cook place them on paper towel to absorb any extra oil that might drip off.

As I said earlier.. they are AWESOME!!! Anyone that you give these too will love them. Unless of course they are allergic to shrimp. Then they might not be to thrilled.

Like I mentioned before this was all P2's doing. He invented, and cooked them. I was in charge of other things like dipping sauces.
You of course can serve them with whatever you think would work. I chose to make 2 sauces. One was a lemon aioli and the second, a sweet/ spicy/ sour Apricot sauce. Both of them complimented the fritter very well. If you would like either of those recipes feel free to message me here and I will gladly get you the recipe.

As always I would love to hear your feed back!
Let me know what you think of this or any of my posts!

Thank you P2 for the most delicious Grammy night ever!! You rocked it out, and I could taste the love in every bite. I am sure Liz would second that notion too!!!

XOXO
-P

Chicken Meatloaf, Crushed Sweet Potatoes, Herb Gravy, and what to do with the left overs!

2011-02-09T08:43:00.000-08:00

P2 went to Long Island to do his taxes and I stayed home because I have agreed to watch my friend Chris' dog in March, but was doing a trial night to see how 'Teeny' got along with my dogs. While the dogs sat around pretty much ignoring each other I made myself a dinner that not only tasted amazing, but it looked damn good to!
Not to mention it was also pretty inexpensive too! What tastes better than saving cash?!
Chicken meatloaf, Crushed sweet potatoes, and herb gravy! They are predicting it to be so cold tonight in NYC. Doesn't this sound perfect for a cold night in?
Here is what to get and what to do;

1 pound or ground chicken
1 Medium can of stewed tomatoes
1 egg
3/4 cup of seasoned bread crumbs
2 handfulls of chopped parsley
1/2 a small onion diced
1 tablespoon of diced scallions
1 cup of chicken stock or broth
About 1 stick of butter
4 or 5 medium sized sweet potatoes. (Use your judgment here. Think about one good sized sweet potato per person. If you have more or less people eating, you will possibly need to change the other recipe amounts as well)
2 tablespoons of all purpose flower
Salt, pepper, and garlic salt

Now one of the best things about this dish is that you can make the meatloaf ahead of time and keep in the fridge until you are ready to cook it. I had mine ready around 4pm, but didn't cook it until around 8.
The other great thing about this is how easy it is.
Take the chicken, egg, one handful of the chopped parsley, the can of stewed tomatoes (drained of most the liquid and crushed up with your hands), bread crumbs, diced onion, and the salt, pepper, and garlic salt and mix them all together.
Go easy with the salt, pepper, and garlic salt. You can always add more later if you need it. Once it is all mixed together I usually make a little ball and saute it in a pan to check how the meatloaf will taste. This is when you can add more seasonings if you need it.
Once you are happy with your mixture, prepare the loaf the way you would like it to bake. You can form it into a loaf on a sheet pan, put it in a loaf pan, or even form it into individual loafs for easy serving. This time I placed the loaf in a small Pyrex. This way it was in a nice shape and pretty thin.
I cooked it in a 375 degree oven for 40 minutes. Depending on your size and shape loaf you may need up to an hour. You will know when it is done because it goes from being a very soft mixture to a very firm loaf.

While that is in the oven peel, and dice your sweet potatoes. The smaller you dice them the quicker they will cook, so dice according to the time you have. Once they are diced, place them in a pot and fill it with cool water. They will take about 30 mins to boil depending on size. Boil away until they are fork tender.
When they are done add about 5 tablespoons of butter, garlic salt, salt and pepper. Then smash it all up. Once everything is all combined check to see how it tastes and adjust accordingly. To these you can add whatever you like. Cream, cinnamon, chives.... whatever.

Once the meatloaf is done, take it out of the oven and let it cool. You can cover it if you would like.

Take out a small pot to make the gravy. This gravy is going to actually be what is called a Veloutè. Veloutè is like a béchamel but made with stock instead of milk. So melt a little more than a tablespoon of butter and add a heaping tablespoon of flower. Mix it together and let it cook for about 30 seconds. You don't want it to get dark, but you want to cook it enough to get the raw flower taste out. Then add the chicken stock to it and whisk together to make sure there are no lumps. Then add salt, pepper, garlic salt, scallion, and the remaining handful of parsley and let it simmer until it is smooth and thick.

Now...... eat!
Plate it however you would like. Sometimes I like to stack it up, but most the time the meat and potatoes are separate. Pour on the herb gravy and dig in!

As usual I would love to hear how this goes on your end and how you like it!

Now if you are only 1 or 2 people eating dinner, chances are you will have left overs.
P2 and I were home and hungry last night, and decided to make a whole new meal with the left overs. He suggested pasta, so I went for it, and I wanted to share it with you too!

Here is what I did.
Take the leftover chicken meatloaf and cut it up into small cubes.
Heat a large pan to medium high and add a little oil (I used coconut), and add the loaf pieces. Then throw in your left over gravy, and about another cup of chicken stock. Add it in slow and see how it goes. You may need more of less depending on how much loaf you have left over.
Lower the heat and let that simmer covered. The cubes will start to fall apart and a sauce will start to form.
In another pot boil about half a pound of pasta in salted water. We used a thick spaghetti.
When the pasta is al dente, transfer it to the sauce allowing some of the pasta water it get into the sauce. The starch in the water will help the sauce stick to the pasta.

Mix it together and serve. I think I added a little salt while it was simmering, but held off on too much so I could toss some grated Romano on it too when it was done!

I would love to hear from you! Let me know what you think of these recipes or any of my others!

XOXO
-P

Check me out on Melissaamyers.com!!!

2011-02-08T10:25:00.000-08:00

Hello readers!
This is a quick note to let you know about a great web site where I will be featured from time to time with some other friends!
It's www.melissaamyers.com. You can read all about all things in pop culture today. From Chinese New Year Dumpling recipes to who's looking busted on the red carpet!
It's a great read, and fun place to check out everyday!

Please check it out and show some love to Melissa!!

XO
-P

P.S. - You might find this familiar :) http://melissaamyers.com/2011/02/introducing-a-new-food-writer-paul-petersen/

Il Bagatto

2011-02-04T19:10:00.000-08:00

Last night to my surprise P2 asked me if we could go to Il Bagatto. This happens to be my FAVORITE little corner of the planet. I said "yes". I said "yes" loud and I said it clear. I said "yes"!
To me there is no place better to go for dinner. The best part of dinner there is the special that they offer every night. The grilled Calamari.
It's marinated in lemon, olive oil, salt, pepper, and parsley. Then grilled to perfection! I really could eat this every day of my life. Whenever you go, the room is full of people eating it. The people who aren't just haven't ordered yet.

Located on 2nd St. between Aves A&B, Il Bagatto is on the quintessential East Village block. It's got a psychic, a laundromat, a tattoo place, and a bar that I used to go to that has long since been shut down, and is now covered in graffiti. In the summer the front of the restaurant openes up which allows for side walk seating. On a winter night, like last night, the lights are dim and the candles are lit, making it a warm cozy place for some wine and pasta!

The one reason I was thinking that I wanted to write about this place is because I realized last night that this is the only place in NYC that I have been loyal to for the 10+ years that I have been living here. I can't think of another New York restaurant, I have consistently visited, consistently been impressed with, or consistently sent people to than I have Il Bagatto. For this I owe my very good friend Krista Sorrentino!

Last night we started with a little Bruschetta;

Then moved onto the Calamari and a plate of cured meat and Mozzarella.

After that we moved onto pasta which was a thick homemade Spaghetti with a baby back rib ragu, and a Bronzino fillet with an Artichoke and Pine Nut mixture on top. That was served with sauteed Dandelion Greens!

They were both BEYOND!

Then we forced ourselves to have a little dessert. P2 had the Tiramisu and I had the Lemon Sorbetti.

I am sure most of you reading this have been to Il Bagatto. If you haven't get there soon. If you have, get there again.

I am still stuffed from last night, but I want more!!

When you get there ask for Julio. He is the owner, and one of the nicest, generous restaurant owners I have ever met!

Make sure to check out the web site at the bottom of the post.

Let me know when you go! I wanna hear what you think!

Il Bagatto

192 2nd St (Aves A & B)

New York, NY 10009

212.228.0977

www.ilbagattonyc.com

Is fake crab gross?? NO! It's not!

2011-02-02T22:03:00.000-08:00

I have always felt like eating imitation crab was gross, but I don't know why. I eat fake chicken and fake beef all the time. Tons of people do. So why do I feel like eating fake crab is so wrong? Where does this stigma come from? Do you think it's wrong?

After today I am 100% sure that there is nothing wrong with enjoying fake crab. I mean, guess what's in your California roll??? Yeah, thats fake cab in there!
Unlike its refrigerator case cousins, the soy burger and chick'n patties, imitation crab is not a vegetarian option. It's made from fish. Most commonly a fish called Pollock which is a very mild white fish found in abundance up around Alaska and in the cold waters in that region. It's cooked and processed with vegetable or soy oils, natural and artificial flavors, and colors. Does this make is healthy? I guess, but I am sure it's not going to be on the top of any Dr.'s list of "must eat" foods.
I'm not even sure what its purpose is. The only thing I can think of is cost. It is about $3 a pound. Last time I bought lump crab it was about $30 for the pound.
Why all this concern with imitation crab you ask?
Well, I had an incredible craving that first manifested itself as a craving for a Lobster roll. That quickly took my head to the last time I was at the fish monger, and I saw him shoving live lobsters into the steamer. I know in my head the truth, but in my heart I still got sad. So Lobster was out.
Fake crab was the only thing that I could think of that could replace those big delicious chunks of Lobster on that buttery bun!
So today I ran out and found me some imitation crab!
It looks good right?
Here is what to do;

2 pounds of imitation crab meat
3/4 cup mayo
3 stalks of celery small diced
1 table spoon of small diced red onion
2 teaspoons of garlic salt
a splash of red wine vinegar or lemon juice
Small handful of chopped flat leaf parsley. (although I didn't have any today I feel like it needed it)
Salt and fresh ground black pepper to taste
Hot dog buns. (I chose potato, duh!)
A little butter

Start off by shredding all the crab meat with your hands. Add that to everything else and stir until it is all mixed up thoroughly.
You want this to sit a while. If you have to eat it right away go for it, but if you can wait a half hour or longer thats even better!

While you are waiting, heat a pan to medium. When it is nice and hot butter the inside of a hot dog bun and place it open into the pan. When the inside of the bun looks like the outside of grilled cheese it's done.

Now let that cool, and then stuff it with the yummy fake crab goodness!!

I haven't mentioned this in a while, but I think now it a great time to bring it up. You have to add a little bit of love to this or it's never gonna work. It will really make all the difference!

Please try this and tell me all about it! It really was so good! Not to mention in the dead of winter it helped us to remember the summer will be coming back one day!

Enjoy!!!
XOXO
-P

( This one is dedicated to my grandma Anna and our daily trips to Publix in West Palm Peach every summer, all summer! How she loved her "Neptune Salad" )

Coconut Oil

2011-01-08T07:13:00.000-08:00

A few days ago P2 and I were waiting in line to check out at Whole Foods in Chelsea and we saw a jar of Coconut Oil. It looked like a jar of shortening. We picked it up because my brother Barry had told it it is really healthy, but it didn't seem like it at all. It's LOADED with saturated fat. Loaded with all kinds of fat. We were very confused as to why this would be a viable alternative to butter or other oils.
My brother who told us this was healthy is a strict follower of The Paleo Diet. This diet basically adheres to the way a caveman would eat. All natural of course with lots of meat and veg. Very low carb, no beans, or legumes, and no wheat. That's just a basic outline. The diet seems to be a bit on the fatty side, and I never understood it. Most fat is bad right? And we all know saturated fat is the devil, right?
One of the most common ingredient in this diet is Coconut Oil. It replaces things like butter an other oils to cook with. He showed it to me once but I dismissed it. Nothing could replace my Olive oil!!!

So P2 and I were reading the side of this jar of Coconut Oil and were stunned at how bad it seemed for us. We quickly put it down and headed out.
This morning I was thinking about how I wish I had some coconut milk at work for my coffee. My mom had turned me onto that as an alternative to soy. I don't like to drink cow's milk, so I have used soy for years. Little did we know it was not all it was cracked up to be. So before I started to get any ill effects from the soy I switched. I never thought to check to see what health benefits, if any, that Coconut Milk had. After looking at that jar of oil I thought I might wanna stop drinking the milk.
What I found out has blown my mind. Really! Why doesn't the whole world know how amazing a Coconut is??? (Actually I know the reason, and it is sad. The world does know, it's only in the US that we are just getting this info.)
First off the saturated fat found in Coconut oil is called a "short chain fat". That means that the fat is absorbed quickly into the liver and is made ready, very quickly, for the body to convert into energy. That means your body does not store it in your love handles!
The most impressive nutrient seems to be the Lauric Acid, along with it's side kick the Capric Acid, keep you young, healthy, and lower your stress.
Lauric Acid "converts to the fatty acid monolaurin in the body. Monolaurin has adverse effects on a variety of microorganisms including bacteria, yeast, fungi, and enveloped viruses. It destroys the lipid membrane of such enveloped viruses as HIV, measles, Herpes simplex virus (HSV-1), influenza and cytomegalovirus (CMV). The usefulness of monolaurin in treating AIDS is currently under investigation. Lauric acid is a main component of human breast milk and helps protect children from illness during infancy."
Oddly enough my mother was just telling us the other day that a mother's breast milk will actually stop a baby from getting sick, and was wishing there was a way to get the nutrients as an adult! Now we know there is!
The quote above and a lot more information was taken from http://www.thaifoodandtravel.com/features/cocgood.html.
I would check out that site. Or if you Google "coconut oil", you will find a whole bunch of sites loaded with great information! I would do the research for yourself to see all the great info I left out!
By the way, you can also use coconut oil on your hair and skin! It's not just for cooking!

I wonder if they have it at Trader Joes??

Here's to your health in 2011!!
XO
P

Polenta with Wild Mushrooms

2010-12-28T10:18:00.000-08:00

So as I am sure you know we had a huge blizzard here in NYC. Personally I love a blizzard. I know it has caused so many problems for so many people, but as the average guy in the city, it doesn't really affect me much. Plus, as luck would have it, I was off from work the past 2 days and didn't need to go anywhere. P2 and I did do a little shopping, and also went out to play in the snow with our friends Andreas and Paulo. Other than that, it was nothing but food, sweat pants and Wii for us.

When thinking about food on days like these there are some pretty strict guide lines that need to be followed in order to reduce the risks of hunger and running out of food.

The rules are pretty easy.

1. Hot food

2. Heavy food

3. Cook a lot of food

Easy peesy as the Fat Ladies say! Right?

Now there was a good amount of cooking happening over the past 2 days by both P2 and myself. I think P2's favorite was a creamy spicy chicken soup I made. Mine however was the Polenta I made last night.

Since I bought the cornmeal for the fried calamari the other day I have been wanting to try to make polenta because I have never done it before.

I have heard it was a little complicated, but figured how hard could it be?

Before last night I had only seen it made on TV, so I went online to check out how it's done. I had no idea it was so labor intensive. I was thinking it must be like risotto, but no. It's a lot more work than that!

I was told this morning via facebook by a friend "don't stop stirring". I found that out real quick last night!

But is it worth it??? Hell yeah!!!

This recipe is typical of my recipes.. vague.. You will have to see how it goes. You may need extra liquid, and it may take extra time. It seems to me like it takes as much liquid at it wants, and it is done when it's done. The polenta is running this show!

You need;

2 cups polenta

2 cups water

4 cups chicken stock

1 big spoonful of mascarpone

Salt and Pepper.

Grated cheese (I used Romano)

I also topped mine with a mixture of sauteed mushrooms. I chose Crimini and Shitake.

I would start off by doing the mushrooms. I tried to do it all at the same time, and although it came out great, the polenta needs too much attention, so I recommend sauteing the mushrooms and getting that out of the way first.

Very easily I minced a few cloves of garlic, added the mushrooms, salt, pepper, a tiny bit of truffle oil (because I love my husband - I hate truffle!), let them cook down and then added a small handful of chopped flat leaf parsley at the end.

For the polenta, you want to start of by adding the polenta to the water. Do not heat the water. Stir it around and let it sit. At the same time you want to heat your chicken stock to a simmer. Once the stock is simmering add the polenta water mixture.

Now when I did this step it got super thick super fast. I added about a cup of water (I was out of stock). You may need more or less. Or, you may not need any extra at all.

Now stir.. Stir stir stir stir stir. For like 30 to 40 minutes!

After about 20 minutes I added the mascarpone, the Romano, and the salt and pepper. I found I needed a lot of salt. Maybe it was just me, but if you feel like you are adding a lot, so did I!

That is all there is to it really. Seems like a lot to do, but the only real work is all the stirring.

You are done once the polenta is nice and soft and creamy!

I plated it, and then added some of the mushrooms on top. I am sure you can add the mushrooms into the polenta, but I like them on top. I had it like that at Barbuto, and thought it was perfect that way.

It was SO good and so worth the work.

Other than the stirring, it is easy, and it seems to me like it is hard to actually mess up.

I am thinking this is a really great way to start a dinner you are making for someone you want to impress! A little sprinkle of Romano and a bit of parsley on top, and they will swear they are in Tuscany! :)

Try it out and let me know what you think. It really is perfect snowy day, stick to your ribs kinda food!

Enjoy!

XOXO

-P

Zuppa Di Pesce (the fast version)

2010-12-26T23:37:00.000-08:00

Christmas Eve is my favorite time to eat!! Being Italian we celebrate this night with the Feast of 7 Fishes. Now as far as I know it is not important which fishes you eat, just as long as there are 7.
I think my favorite thing to eat, and it seems to be the most common dish among the Italians that I have ever talked to about this, is Baccala. Baccala is salted cod. Almost all cultures that originate by the ocean have a version of this fish and a name for it too. It's salty and fishy and people either love it or hate it. I LOVE it.

In my family we serve it in a cold salad with hot (spicy) cherry peppers. Mmmmmmmm!!!
Anyway.... This entry is not about Baccala. It's about Zuppa di Pesce.
This year I was solo for Christmas Eve because my work schedule kept me in the city, and P2 went to long Island for the night to see his family. I wasn't about to cook 7 fish for myself, and I needed to pick something easy for me to cook when I got home from work, so I picked Zuppa. Well..... a really stripped down version of it. Basically what it is, is a fish soup, typically served over pasta.
I only used shrimp and calamari. Most people use 4 or 5 different fish. That might include; clams, muscles, lobster, or crab. However it is not really limited to any of those.
I didn't see much sense in all of that work to be honest, and the shrimp and calamari are my faves!
My mother actually stuffs the calamari bodies and drops them in her Zuppa. It's beyond delicious.
Anyway, if you are down with seafood with pasta, and who isn't, this one is for you.

Without further adieu.....

(this recipe will serve 2-3)
2 cloves of garlic minced
olive oil
1 large can of whole peeled tomatoes
5 or 6 big basil leaves
1/2 a cup good red wine
1/2 a pound of shrimp (cleaned and deveined by the fish guy)
1/2 a pound of calamari (bodies and tentacles)
Salt
Black pepper
Crushed red pepper
As far as pasta goes, I like a thick spaghetti, but you can use regular spaghetti, linguini, or even fettucini. Whatever you want really.

Start by heating up a large pan to medium. Pour in some olive oil and add the minced garlic. While that is cooking (don't let it brown), open your tomatoes and crush them with your hands. When the garlic gets nice and soft add your tomatoes, including the liquid they will be packed in.
You can turn the heat up a little at this point to get the tomatoes up to a simmer. Now add the wine. I say about half a cup, but use your judgment. It's really about the taste you are looking for. Try half a cup and after it cooks for a few minutes, taste to see if you want more.
Then add the salt, black pepper, and crushed red pepper all to taste.
Let is simmer for a bit and taste again to see if you need to adjust anything.
While that is simmering get out your seafood. Make sure all the shrimp is cleaned to your liking. Also cut up the calamari into rings. About 1/4 to 1/2 inches thick. Then throw it all in to the tomatoes.
Stir it up a bit. Turn it down to a medium low, and cover. It should get to a slow simmer. It's important to note that the seafood will give off some water which will be salty so easy on the salt that you are adding prior to this step.
Let that go for a while and get your water started to cook the pasta (don't forget to salt your water). About half a pound of pasta will be fine.

When the pasta is cooked add it directly into the pan with the sauce letting some of the pasta water get into the pan. The starch will help the sauce!

Mix it all up, and then add your basil. It's great if you can chiffonade it. That means to make little ribbons. Click here for a video on how to do that. It is the easiest knife cut besides the ever popular "chop"!

That's all there is to it!!!

Most Italians will tell you that you can not use grated cheese on this, but I don't care. I would have used some, but I didn't have any.
Once again, a beg you to try this out and tell me what you think. If you can, add some fresh clams or muscles. About 5 mins before you are ready to add the pasta, get the clams/ muscles in the sauce and cover it again. By the time you add the pasta the clams/ muscles should all be open and cooked.

Buon Natale!!!!!

XOXO
-P

Retro "Dilly Dip"

2010-12-20T18:48:00.000-08:00

Well it seems that my odd cravings have not gone away. I have been just NEEDING the oddest things. Even things I don't like! But the other day I started craving something that I haven't had in so long. What I needed to have this time was Dilly Dip. I am not sure if this is the real name of it, but it's the name I know it as. I think either my mom made up the name or maybe my brother and I did when we were little.

What it is, is simply a dip made with dill.

Now I am not the biggest fan of dill. I think we all think Salmon when we think of dill. It's like the classic fish herb. Dill, butter, and on a piece of fish. I have never been a fan of that, and I don't think that I will ever be.

I don't even know the last time I bought dill for any reason.

However this dip is so good, I can totally understand why some people love this herb.

So, I had this craving, and it was perfect timing because we were invited to a holiday pot luck brunch at our friends Aldo and Allison's place in Brooklyn. I figured everyone would be making a breakfast kinda thing so I thought the dip would be great because no one else would bring one. I also made Italian Sugar Cookies made for dipping in wine. You might remember those from one of last winters blog entries.

So I made the dip and brought it with us. I think it was a hit. And I was right about no one else bringing dip :)

Plus it was so nice to have that wonderful flavor I hadn't tasted in so many years!!!

Ever taste something that instantly brings you flying into the past?? It's so crazy!

I like to compare taste to shapes. I know it sounds weird, but that is how my brain deciphers taste. When something has a perfect balance of flavors, it is round. This dip my friends it a perfect 360 degree circle!

It couldn't be easier to make either. ANYONE can do it!

2 cups sour cream

2 cups mayo

About 2 table spoons fresh chopped flat leaf parsley

About 5 table spoons fresh chopped dill.

Thats it!!

It really couldn't be more easy! Mix it all together, and come back to it in 24 hours! It's really best to let it sit over night, but if you are in a rush a few hours should be fine. But it really needs some time for the flavors to marry and the dill to develop.

When I was little my mother always served it in a bread bowl made in a round marble loaf. I couldn't find a round marble loaf, but I did find a really nice White Batard from Amy's Bread.

Along side serve the insides of the bread you take out cubed up. I also served it with some celery and baby carrots.

I hope you try it. It's such a nice retro item to bring with you to a pot luck, or even to have as an alternative to the regular cheese and crackers when you are entertaining. I would serve it with a nice dry white wine!!!

Please give this a shot, and let me know how it goes!

I promise you will like it. It may not seem like the most exciting thing in the world, but believe me, it will make you smile!

-P

First time fried calamari

2010-12-14T16:25:00.000-08:00

In dealing with another quick and bulldozing craving, yesterday I had to make fried calamari. P2's sister Lisa and her partner Kelly were visiting for the day, and when planning what we would do with the day, my only stipulation was that I needed fried calamari and I wanted to make it at home!
When I told them this was something I needed to get out of my system everyone seemed cool with it, and were interested in how I do mine.....
Wait... what? Oh yeah... I have never done this before. How do i do mine???
I thought back to a Christmas Eve many years ago when I spent the first half of the night at my friend Sarah's. Me and her mom tried to figure out how to make fried calamari and we ended up with a pot full of 2 things; bits of squid, and bits of fired batter. Not attached.
I have to admit I got a little nervous. Lisa and Kelly own a cafe out on Port Jefferson Long Island called Tiger Lily, so clearly they know a thing or 2 about cooking. Lisa is a full on chef, and I am little more than a hungry Italian!
But I had a little faith in me and a little faith in Nigella Lawson!
A little while back I saw her do a bit about really fast dinners, and crispy calamari was one of the recipes she shared. If you have The Cooking Channel you may have seen it. (they tend to play the same stuff over and over and over... I am however quite addicted).
So I quickly checked her recipe and got the needed supplies. Luckily neither Lisa or Kelly had a recipe so we were all learning together... I felt a lot less pressure, but still wanted it to be good. I mean it is a craving right?? What is worse than when you are craving something, you get it to the table, and it sucks!!?
Here is Nigella's recipe;

About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen

1 tablespoon cornstarch
2 tablespoons semolina
1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika

Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings.

Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat.

When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.

It really is that simple. I used regular all purpose flour instead of semolina. I think it was fine, but would love to try it with the semolina, and see what that adds flavor wise.

Lisa and kelly liked it, P2 liked it, and I liked it too!

Thanks Nigella for helping me get through the craving :)
This is so easy everyone should try it at home. Almost no clean up, no prep, and lots of reward. Almost seemed healthy.... My only suggestion is to let them cook for a few minutes rather than the couple she suggests. You don't want to over cook them which is very easy, but you also don't want a soggy undercooked version either!
She calls for a bit of Aioli wit it, but P2 made a marinara that was perfect!

Let me know if you try it.
We loved it and will do it again.. soon!
xoxo
-P

Quick and cheap Linguini with Calm Sauce.

2010-12-08T17:56:00.000-08:00

So I have no idea why, but I had a sudden and strong craving for Linguini with Clam Sauce. Not a tough craving to fix, however I had two things working against me. One, I have put myself on a strict budget. Two, it is too cold to walk over to The Chelsea Market. So I have to go to my corner grocery store, buy the basics, and make sure I make enough for lunch tomorrow too!!
So I bundled up and off I went.
Now if I could spend money without really having to pay attention I would have gotten a mix of fresh clams and the canned minced clams, but today it's just the minced.

I will also need flat leaf parsley, garlic, and the linguini.
You will need a few more items but you might have them at home already.
You will definitely need grated cheese (your choice of what), olive oil, and an acid. Most people will use white wine, lemon juice, or in my case both.

Once you are ready to start making dinner, begin by starting to heat your water for the pasta.
While that is heating also get a large saute pan over medium heat and pour good amount of olive oil in there.
While your water and oil heat up start chopping up your garlic, parsley and open the clams. I used 3 medium sized cloves of garlic, and chopped about a cup of parsley. I think it is important to have a lot of parsley. It not only adds the taste of freshness that we are loosing by not having fresh clams, but it is the only color in the whole dish. It just won't look good without it!
Now the water might not be ready just yet but if it is you can put the pasta in. The oil will be hot by now so add your garlic. If the water isn't at a boil yet don't worry. When ever it boils is fine.

Once your garlic gets a bit soft you want to add your clams and the parsley. The clams will come in "clam juice"- whatever that is. You can drain most of the that juice away but keep a little. That will add to the flavor of the sauce, and it will add to actually creating the sauce.
Once everything is in the pan cooking away you can season it a little with salt, pepper , and if you like it, crushed red pepper.
It's also time to add the wine. I like Sauvignon Blanc but whatever you like is fine. About 5 glugs from the bottle. I also added the juice of half a lemon.
Now just let that cook for a few minutes and then lower it to low until your pasta is cooked. If you had fresh clams, now would be the time you would add them to the sauce to cook them. You would need to cover the sauce if this is the case.
So Once the pasta is done, you are just about done too. Do not drain the pasta. You want to just transfer the pasta which should be quite al dente straight from the water to the sauce. If there are fresh clams in the pan take them out first. The pasta water that will come along with the pasta will help create the sauce.

Once you have transferred all the pasta into the pan, add another ladle or 2 of the pasta water, and start to combine everything. This is also the time to add the grated cheese. The exact amount would be LOADS of it!!!! I like to add a bit more choped parsley too. If you have chosen to use fresh clams add them back in once everything is combines and seasoned to the way you like it.

So that's it! The ultimate 30 minute meal. All you need to do it plate and eat!
I hope you try this and love it. It's super garlicly, so adjust to your own taste. But any Italian will tell you it's meant to be the kind of dinner you eat if your afraid a vampire will be trying to bite you later in the night. After this one you won't be attracting any vampires.... or anyone else for that matter. But it's so good it's worth it!!!

Enjoy your dinner!
Let me know if you make it. I'd love to hear how it turns out!
XOXOXOXO
P