Milk & Mode

Meera Sodha's Chicken Curry

2017-04-16T17:21:00.001-04:00

My love for Indian food runs deep and true, but as of late, I've been eating less and less of it, mainly because my Seamless/Caviar/Postmates usage has dwindled to almost nothing--a side effect of my overall attempt to be healthier in 2017. Often, the Indian takeout I get, while undoubtedly delicious, leaves me fulling stuffed, bloated, and sleepy, leaving me to wonder what exactly these restaurants are putting into their food. Is it tons of cream? Butter? An extravagance of salt? And then I thought, Why wonder when I can make it myself? And so, after a bit of research, I landed upon this recipe from Meera Sodha, a British cookbook author, who derived it from a dish her Indian-born mother used to make for her. The best recipes come from mums, I tend to think, and this one is no exception. It's luscious and comforting, and so much better than ordering takeout from an app. It's also fairly quick and simple to make--I managed it for an after-work Thursday night dinner. Here's the recipe.

Meera Sodha's Chicken Curry
Ingredients:
2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves garlic, peeled and crushed
2 green jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
3/4 cup plus 2 tablespoons pureed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, to taste

Preparation:
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally until they are golden, approximately 15 to 20 minutes.

Meanwhile, put the ginger, garlic, and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (Full disclosure: I just threw it all into my food processor and pulsed until it was as smooth as it was going to get.)

Add the past to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.

Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

Peter Som's Roasted Carrot Salad

2015-10-01T16:23:00.000-04:00

Photos by Nicholas Prakas

Before the summer cast it's final golden glow over the streets of NYC a few weeks ago, I found myself making my way over to designer Peter Som's gorgeous West Village apartment to hang out with him for an afternoon and pretend to help him make us a meal. I say "pretend" not because I was being lazy about it, but because the man's got some serious skills in the kitchen--so much so that I was rendered pretty much obsolete. I basically just trailed after him haplessly while he tossed, chopped, and artfully arranged the most beautiful, well-dressed carrot salad I ever did see. All while wearing an outfit that managed to stay immaculate through this process, and keeping a serene smile on his face. It was kind of miraculous, and by the time I left, I was feeling full, happy, and enamored with Peter. Here's his take on the dish, along with the recipe.

This salad has become one of my go-to dishes for summer entertaining in the country. It can be easily scaled up for a large crowd and almost everything can be done in advance. The variations are endless—add in sliced peaches for a sweet note, or top with grilled chicken breasts to make an entrée. In my last version I swapped out the pickled red onion for pickled plums. But ultimately this salad is great as is and --of course—accompanied with a crisp glass of rose!

Peter Som's Carrot Salad
Ingredients

1 bunch organic carrots

2 tablespoons harissa

2 tablespoons extra virgin olive oil

1-2 teaspoons ground cumin

1 can chickpeas, drained and rinsed

¼ cup feta, crumbled

¼ cup or so pickled red onion (recipe follows)

3-4 radishes

3 cups greens, arugula, spinach or baby kale

1 teaspoon or so lemon zest

Lemon Vinaigrette (recipe follows)

Directions

Preheat oven to 425 degrees.

Clean and peel carrots and place on a sheet pan. Cut some of the larger carrots lengthwise so all carrots are approximately the same size. Toss with the harissa, cumin and extra virgin olive oil.

Roast for 30 minutes or until carrots are tender and lightly browned.

Slice the radishes as thinly as possible using mandolin or sharp knife. Wash and drain the chickpeas.

Toss chickpeas, feta, greens, radish and pickled onion with the vinaigrette and place on plate. Top with roasted carrots. Dust with lemon zest.

Lemon Vinaigrette (zest the lemon first for your zest!)
Ingredients

Juice of 1 lemon

¼ cup extra virgin olive oil

¼ teaspoon ground black pepper

1 teaspoon kosher salt

Directions

In a medium jar with a cap, combine all ingredients. Cap the jar and shake until thoroughly combined.

Stinging Nettle Soup

2015-05-06T11:38:00.002-04:00

The first time I heard about stinging nettles, I was sitting in the beautiful Canal House kitchens of Melissa Hamilton and Christopher Hirsheimer, listening to them wax poetic about their favorite springtime-only foods. This was after having shared a beautiful early-spring lunch of lamb, orzo salad, and asparagus prepared by them. I won't go into how this scenario came to fruition, but no, I was not dreaming, although I very well could've been. Having been an avid fan of the duo for years, I was rapt the entire afternoon, hanging on their every word. It was all I could do to keep myself from whipping out a notebook and transcribing the entire conversation. They should probably have some sort of restraining order against me, I'm such a fangirl.

One of the things Hamilton and Hirsheimer look forward to the most during spring is the welcome appearance of the stinging nettles that appear by the riverbed outside of their kitchens. This dark green, leafy veggie will abide by its name and sting you if you try to handle them with bare hands--they've got spiky little stems that create a mild burning sensation (use gloves!). But once they're cooked, they are veritable powerhouses of nutrition; a serving contains good doses of iron, calcium, Vitamin A, and Vitamin D, and they're also known to be great for your adrenal glands and kidneys, encouraging your body to get rid of toxins, and helping you react to stress in positive ways. I scored a big bag full of them at the Union Square Greenmarket last weekend, and they're around in abundance right now, so get them while you can. This soup recipe, from Canal House Cooks Every Day, is and excellent suggestion for what to do with them; it's absolutely delicious. x

Stinging Nettle Soup
Bring 6 cups of chicken stock, 1 large, diced, peeled russet potato, and 1 small chopped onion to a boil in a large pot over high heat. Reduce the heat to medium and simmer until the potatoes are very tender, about 15 minutes. Increase the heat to medium-high. Add about 1 1/2 pounds of stinging nettle leaves to the pot by the handful, stirring them in. Simmer until the nettles are completely wilted, about 2 minutes. Puree the soup in a blender or food processor until smooth. Season with salt and pepper. Serve the soup in warm soup bowls, garnishing each serving with a pat of butter and a sprinkling of chopped fresh chives and their blossoms.

New Yorkers for Nepal

2015-05-01T09:55:00.001-04:00

As you all know, the earthquake in Nepal has been the deadliest natural disaster in more than 80 years for that nation. More than 5,000 people dead, over 9,000 injured. Eight million affected across Nepal, and one million children urgently in need of help. I was glued to the news coverage last weekend, feeling utterly helpless.

The New Yorkers for Nepal fundraiser is my humble attempt to help. Let's come together to help the people of Nepal and get them the funds they need to rebuild and recover. The organizations on the ground aren't always great at fundraising. But New Yorkers are. As a community of bright, driven, remarkable people, let's bring our light and strength to another community that is sorely in need of both right now, by donating whatever we can and inspiring our friends and families around the world to do the same.

AmeriCares, an emergency response and global health organization with a 4-star rating on Charity Navigator, will receive 100% of funds. Indiegogo Life collects no fees.

Link to donate here: https://life.indiegogo.com/fundraisers/new-yorkers-for-nepal/x/10637959

Any amount you can give will have a huge impact. We have 30 days to reach our $20,000 goal. Let's do this. Thank you so, so much.

Kale Salad with Garlicky Panko

2015-04-27T18:15:00.000-04:00

After such a long absence from this space, it's like "how dare she come back with a boring, old salad recipe. Never show your face here again." Right? I know, but you guys, it's a really good salad recipe. I whipped it up this weekend for a Sunday lunch and even my meat-eating, beer-swigging boyfriend gobbled it right up. The kale wilts nicely under the astringency of the vinegar, the panko gives it a very satisfying crunch, and the cheese makes it come in on just the right side of the healthy/sinful spectrum. Add a fried egg, and you've got yourself a meal for kings.

I've taken a longer break from this blog than I meant to, which is a tired, old tune you hear from all your food bloggers, I'm sure. But now that I've got one major apartment move checked off the never-ending list, one major office move about to be checked off the list (on Thursday, to be exact), a thirty-somethingth birthday out of the way, a couple of exciting new clients signed, and a long trip home to Hawaii done, I promise I'll be around more often. I'm settling into my new apartment on Union Square for the long haul, and the kitchen here is prime for some extreme food blogging. There's even a window in it. A windowed kitchen! Who would've thought such things existed in NYC.

I'm primed and ready for a long, leisurely spring and summer full of ramps, tomatoes, spring onions, asparagus, and other such things. See you soon. x

Kale Salad with Garlicky Panko
Serves 6
Ingredients:
1/2 cup plus 2 Tbsp. extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 cup panko
Himalayan pink sea salt and freshly ground black pepper
1 bunch curly kale
1/4 cup rice vinegar
3 oz. of your favorite hard cheese, grated
6 fried eggs (optional)

Directions:
In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.

Cut the stems from the kale and tear the leaves into pieces. In a bowl, whisk the vinegar with the remaining 1/2 cup of oil and season with salt and pepper. Add the kale; massage with the dressing, using your fingers. Season with salt and pepper and toss. Transfer to a platter, top with the grated cheese, garlic panko, and fried eggs, if using, and serve.

Quinoa Pink Puff Granola

2015-02-15T16:51:00.002-05:00

After an extended period over the holidays and into 2015, during which I was traveling incessantly and eating with complete abandon (which for me, means loads of pizza, pasta, sugary desserts, and a cheeseburger with the works thrown into the mix every now and then for good measure), I found myself feeling.....not so stellar. I was tired all the time, bloated, and grumpy. On one particular January morning in London last month, I made a trip to Liberty to treat myself to a few new pieces, and while I was in the fitting room trying on a cute, little, long-sleeved Acne dress, I stared into the mirror, at this weird, puffy, exhausted, travel-weary version of myself, and decided to switch things up for the next little bit.

And so, gleaning some inspiration from the likes of Deliciously Ella and Kris Carr, I put my focus squarely on greens, fruits, whole grains, and a bit of fish or chicken here and there. I cut out red meat, refined sugar, processed foods, and coffee, and I cut down drastically on gluten and dairy (I can't resist the occasional smear of good butter). I stocked my fridge with bone broths, different sorts of miso pastes, tons of veggies and fruits, beans, quinoa, brown rice, et al. and started reading up on things like pH levels and alkalinity. This all went down around three weeks ago, and you know what? I already feel amazing. My skin looks clearer, my eyes brighter, I'm more alert, and my midsection has flattened out pretty impressively, considering it's only been a few weeks. I'm also at that key point where I'm not craving sugar anymore--quite a feat for a sweets junkie like me. It's amazing how adaptable our bodies are--I swear if you go cold turkey for a couple of weeks, you won't even want it anymore.

As a side effect of these new habits of mine, I found a need to start making my own granola on a more consistent basis. Of all the awesome, delicious, locally made, organic granolas on those heaving Whole Foods shelves, I couldn't find a single one that didn't have sugar in it and looked like something I wanted in my mouth. This is my latest (and most favorite) experiment. It's made of incredibly nutritious ingredients like puffed quinoa, chia seeds, coconut flakes, and pistachios, all tossed with a beautiful, deep pink coating of beetroot powder for some natural, healthy sweetness. It's mixed together with coconut oil and then baked for a long time at a low temperature to preserve as much of the goodness as possible. So yummy tossed into your morning acai bowls or yogurts. xo

Quinoa Pink Puff Granola
Ingredients:
2 cups puffed quinoa
1/2 cup quinoa
1/2 cup organic, raw pistachios, shelled
2 cups coconut flakes
1/2 cup shredded coconut
2 tablespoons chia seeds
1 teaspoon pink Himalayan salt
2 tablespoons coconut oil
2-3 tablespoons beetroot powder

Directions:
Preheat your oven to 225 degrees F. Mix together first seven ingredients in a big bowl. Melt the coconut oil in a small pan and pour over all the ingredients in the bowl. Mix together thoroughly until everything is well coated.

Spread the mixture into a rectangular baking pan, layering a sheet of parchment paper underneath for easy clean-up, if you like. Bake for one hour, tossing halfway through so that everything cooks evenly and gets lightly toasted.

Take out of oven and let cool for a few minutes. Toss with the beetroot powder until the whole thing takes on a lovely, deep pink hue. Enjoy!

Everything Bagels

2014-12-14T18:20:00.003-05:00

One of the best things about living in NYC is the luxuriously easy access to the best carb-form in the known world: the New York bagel. It's legends are many, it's followers are loyal--and all for good reason. There's nothing quite like waking up late on a Sunday morning, and making a bagel run in the crisp morning sun to your local shop, steaming cup of coffee in hand. A few givens: the lines will be long, your fellow bagel devotees will be half-asleep, some still in varying forms of sleepwear, and the caffeine-fueled guys behind the counter will yell loudly the entire time you're in there. You'll be rung up brusquely, thrown some change, which you'll throw right back into the tips jar, and out you'll go, clutching a precious brown paper bag full of doughy-on-the-inside-crunchy-on-the-outside bagels filled to the brim with luscious cream cheese (and you better not let me hear you ask for low-fat, or some other such nonsense). You'll get back home and maybe you'll have someone waiting there for you with whom to share your bounty over the weekend papers, but even if you don't, that's okay, because it's Sunday, and the whole day stretches lazily ahead with no end in sight, and you don't really need to get dressed or do your make-up today, and the floor can be covered with newspaper sections, and you've got one perfect bagel in hand.

My love affair with bagels has no bounds, if you can't already tell. Which is why I decided to venture into making my own, only to quickly discover that not only is it easier than it sounds, but that the whole Sunday morning bagel shop ritual I just waxed poetic about for far too long doesn't hold a candle to producing your own batch of beautiful, shiny bagels, to be eaten immediately, minutes out of the oven, covered in slathers of cream cheese sprinkled high with fresh chives you've just sliced yourself. It's a long-but-not-too-long, pleasing process that won't unduly stress you out, I promise. And the end result is more than worth it. Recipe below. xo

Everything Bagels
From Sunday Suppers, by Karen Mordechai
Ingredients:
3 1/2 cups bread flour, plus extra for dusting
2 teaspoons sugar
2 1/4 teaspoons active dry yeast
2 teaspoons kosher salt
1 1/3 cups warm water (about 105 F)
Vegetable oil, for the bowl
1 egg yolk
1 teaspoon water
1 tablespoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon rock salt or coarse sea salt

Directions:
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and kosher salt. With the mixer on low speed, slowly add the warm water. Continue to mix until the dough comes together, 4 to 6 minutes. Increase the speed to medium-high and knead for 8 to 10 minutes, until the dough is soft and smooth. Oil a large bowl, add the dough, and cover with a towel. Let the dough rise in a warm place until doubled in size, about 1 hour. Gently punch down the dough and let rest for 10 minutes. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Bring a large pot of water to a boil, and then reduce to a simmer.

Divide the dough into 12 pieces. Press each piece to get rid of any air bubbles. Form them into smooth balls by rolling and rotating each one between your palms. Coat a finger with flour and press it through each ball to form a ring, stretching the dough and widening the hole to about one-third of the bagel’s diameter. Place the bagels on the prepared baking sheet and cover with a towel. Let rest for 10 minutes. (If the bagels begin to dry out, spray them with a bit of water.)

Bring the water back to a full boil and gently lower the bagels, 2 or 3 at a time, into the water. Boil uncovered for about 1 minute. Flip and boil for another minute. Remove the bagels, drain, and return to the baking sheet.

Whisk the egg yolk with the 1 teaspoon water to create an egg wash. Using a pastry brush, coat the tops of the bagels with the egg wash. Sprinkle with the sesame seeds, poppy seeds, and rock salt. Bake for 15 minutes or until golden.

Transfer to a wire rack to cool completely.

Makes a dozen small bagels.

Insta Cookbook Club Giveaway

2014-11-16T10:22:00.000-05:00

Happy Sunday! I'm giving away one of my absolute favorite cookbooks of the year, Huckleberry, by Zoe Nathan. I've been cooking and baking my way through it over the last month or so, and every recipe has been spot-on, one of the best being a blueberry cornmeal cake that just melts in your mouth. So good. Here's how to enter:

1. Go to my Instagram feed and follow here: http://instagram.com/carolhan
2. Find the picture you see in this post, and tag a friend you'd like to cook with in the comments.

That's it! I'll be picking a winner out of a hat next week and sending copies for you both. USA residents only, for now. xx

Favorite Green Juice

2014-11-12T15:25:00.002-05:00

Remember the days when veggies were consumed via chewing and swallowing? Yeah, me either, and I thank the heavens every day that I can now get my greens in via delicious juices. Having been a stubborn meat-and-potatoes girl all throughout my childhood, the daily dose of green has always been a bit of a struggle for me. But with the relatively new advent of juicing, and fantastic combinations like kale + apple + ginger, vegetables are now something I actually crave. And what's even more remarkable is that when I throw back a mid-afternoon juice, I immediately feel noticeably peppier and happier. It's like coffee, but good for you!

I've recently taken to experimenting with juicing at home in the mornings so that I can always start my day off with an alkalizing shot of green (and so I don't go completely broke shelling out $12/juice from my beloved Juice Press). This is my favorite blend so far. xx

Favorite Green Juice
Serves 1
Ingredients:
3 kale leaves
1/2 apple
1/2 large cucumber
1 medium-sized knob of ginger, peeled
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
Sprinkling of unsweetened, shredded coconut

Directions:
Core the apple, place all ingredients in a blender and liquefy on high speed. Strain the juice into a bowl through a fine mesh sieve, pressing firmly on all the pulp until every last bit of liquid is squeezed out. Pour into a glass and top with coconut.

Quinoa Granola

2014-11-05T11:21:00.000-05:00

As someone who owns a company with employees and lots of clients, my entire day is basically spent making hard and fast decisions, and essentially crossing my fingers that by 6 PM-ish, my batting average will be decent, and the good calls will, in some small way, outweigh the face-in-palm-give-me-a-tequila-shot moments. And it all begins the second I wake up. Will I spring out of bed lustily, grabbing the day by the horns? Or will I close my eyes for just a few more minutes of precious sleep? Is it going to be a leisurely morning filled with homemade egg whites and French press coffee? Or am I going to be doing a mad sprint into the nearest Starbucks and grabbing some sort of mystery pastry encased in plastic wrap? A 5-mile sunrise run followed by a green juice? Or a lazy cab to work followed by a breakfast sandwich? (JK GUYS, IT'S ALWAYS A LAZY CAB TO WORK.)

During those insane weeks when it seems like no matter how early I get up, I'm still behind from the get-go (oh, hello, first week of November), having a healthy breakfast at the ready can make all the difference. I whipped up a batch of this delicious, crunchy, quinoa granola on Sunday, in anticipation of the forthcoming days of nonstop meetings, new clients, and general insanity, and it's been a lifesaver. It's stocked with so many good things that will fill you up with energy--chia seeds, flaxseeds, almonds, walnuts, quinoa, gluten-free oats, some dried fruit, and more. Just throw some on top of a few scoops of soya yogurt and you've got a yummy start to the day that also happens to be totally gluten-free and dairy-free (for those of you who are into such things). xo

Quinoa Granola
Makes about 6 cups
Ingredients:
2 cups gluten-free whole oats
1/3 cup pre-rinsed, uncooked quinoa
1/2 cup raw walnuts, coarsely chopped
1/3 cup raw almonds, slivered or chopped
1/3 cup raw pumpkin seeds
1/4 cup chia seeds
1/4 cup flaxseeds
1/3 cup unsweetened coconut flakes
1/3 cup dried cranberries
1/3 cup cacao powder
1 teaspoon Maldon sea salt (or any coarse salt)
1/3 cup coconut oil
1/3 cup grade B maple syrup
A dash of cinnamon
A dash of nutmeg

Directions:
Preheat your oven to 225 degrees.

Mix all dry ingredients in a big mixing bowl. In a small saucepan, over very low heat, combine oil and syrup. You only need to get it to a temperature that just melts the coconut oil to liquid form, then turn it off right away. Pour your syrup/oil into the mixing bowl with all dry ingredients, then stir it all up until everything is coated and there are no more dry oats.

Spread the mix onto a baking pan or cookie sheet covered in parchment paper. Flatten it out so it's even; it should take up the whole sheet. Bake for 60 minutes.

Let cool completely. Once cool, lift the ends of the parchment and let it crumble to the center, then pour everything into an airtight jar.

Store in the fridge to maintain the crunch!

Fall Roast

2014-10-29T20:03:00.001-04:00

I've always held a very special place in my heart for London. It was the first European city I ever set foot in way back when, and since then, I've returned again and again, falling a bit more in love with it each and every time. There are, after all, so many things to love: the moodiness of the seemingly perpetual grey skies, followed by the sharp surge of gladness that comes with an unexpected cerulean-sky-streaming-sunlight day; the parks that either sprawl in every which way with ramshackle rolling green lawns and trees, or tidy up nicely in uniform English gardens; the friendly pubs with floors covered in soft, threadbare rugs and filled with the sounds of cozy conversation; the pies and curries and roasts; the obsessive tea-drinking. It all adds up to a whole that soothes me into a happy little state of mind that the chaos of NYC can never quite manage.

I'm lucky enough to get there several times a year for work, and at least a couple of times in the fall. It's the best season for lots of reasons, one of which is the weekend tradition of roasts that feels just right for the crisp, cool days of October when I start to slide readily into my easy autumn uniform of jeans and Ralph Lauren cashmere cable knits, occasionally topped off with an old, favorite, hunter green Barbour jacket lined in plaid. Preppy for fall, bohemian and free-wheeling for summer--doesn't it just feel right?

The Sunday roast is really one of the best things in life, in my opinion, and a comforting tradition that everyone could benefit from adopting/stealing. Here's the latest version to come out of my little Brooklyn kitchen, taken from the beautiful, new Fat Radish cookbook. It's composed of a perfectly roasted bird with leeks, and a bubbling, crisp serving of cauliflower cheese, which is something you should make immediately if you've never had it. It's like mac and cheese minus the carbs, but no less delicious. In other words, it's something of a miracle.

Roast Chicken with Leeks
Serves 8
Ingredients:
8 large leeks, cut in half crosswise, thoroughly washed
Extra virgin olive oil
Coarse salt
2 (3-4 pound) organic chickens, trussed
2 tablespoons roughly chopped fresh rosemary

Directions:
Preheat oven to 400 degrees F.

Place the leeks in a large roasting dish, drizzle them with 1/4 cup of olive oil, and sprinkle generously with salt. Rub everything around with your hands. Cover the dish with aluminum foil and roast until the leeks are beginning to soften, about 15 minutes.

Uncover the dish and then place the chickens on top of the leeks. Pour 2 tablespoons of olive oil over each chicken, sprinkle aggressively with salt and the rosemary, and rub it in with your hands. Pour 1/4 cup of water into the baking dish, and place it in the oven. Roast until the leeks are well browned and the chickens are cooked through, about an hour. Remove the chickens and leeks from the oven and let them rest at least 10 minutes before carving and serving.

Cauliflower Cheese
Serves 8
Ingredients:
2 heads cauliflower (2 1/4 lbs in total), broken into small florets
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups coarsely grated cheddar or fontina cheese
A few drops of your favorite hot sauce
Coarse salt and freshly ground black pepper

Directions:
Preheat the broiler.

Bring a large pot of water to a boil and add the cauliflower. Cook until just tender, about 15 minutes. Drain the cauliflower, shaking it in the colander a few times to really get all the excess water out. Place the cauliflower in a 9"x13" baking dish and set it aside.

Meanwhile, place the butter in a saucepan set over medium heat. Once it melts, stir in the flour and cook until the mixture turns barely light brown and smells nutty, 5 minutes. While whisking, slowly pour in the milk. Bring the mixture to a boil, lower the heat, and cook until a thick sauce forms, about 5 minutes. Stir in 1 1/2 cups of the cheese until melted, and season the sauce to taste with hot sauce, salt, and pepper.

Pour the cheese sauce over the cauliflower and sprinkle the remaining 1/2 cup of cheese over the top of the dish. Place the dish under the broiler and cook until the cheese is melted and browned and the sauce is bubbling, about 5 minutes depending on the strength of your broiler. Serve hot.

Oscar de la Renta's Tomato Salad

2014-10-21T11:39:00.000-04:00

A few years ago, I was thinking of writing a cookbook filled with the most cherished home recipes from a collection of my favorite designers. In the process of building a book proposal, I emailed a few of those designers, asking for their recipes to see what sorts of things I would end up with. Mr. de la Renta quickly sent over this beautiful recipe for a tomato salad from his kitchen in Punta Cana. It arrived in my inbox typed out exactly as you see it above, and I took to my kitchen to test it out. As was the case with everything he designed, it was perfect.

I've made it every summer since then, and though the book never came to fruition, this special recipe gained a permanent place in my home, and has become part of many treasured warm-weather memories. I've never published it, although I've thought of doing so many times. I'm glad for that now, because today seems fitting.

I am so saddened to hear of the passing of Mr. de la Renta, who was, and will continue to be, an absolute legend in my eyes.

Gwyneth's Chocolate and Almond Cupcakes with Healthy Buttercream

2014-09-25T11:03:00.002-04:00

If you've got an insistent sweet tooth like mine, but also try to be conscious of excessive refined sugar intake, this recipe's for you. Not a drop of dairy is used in the entire affair, it's low in gluten, and there's zero refined sugar. Sounds like a recipe for cardboard cupcakes, no? Trust me, it's not. I'm not going to pretend that these taste exactly like their sugar and dairy-laden counterparts, but that's not the point here. They've got a deliciousness that's all their own, minus the unhealthy bits. Perfect for those times when you want to have something sweet, while still being kind to that fab body of yours. xo

Chocolate + Almond Cupcakes
Ingredients:
1/4 cup roasted almond butter
2 cups white spelt flour
1 cup high-quality cocoa powder
1 1/2 tablespoons baking powder
A pinch of fine sea salt
1/2 cup Vegenaise or vegetable oil
1 1/4 cup good-quality maple syrup, divided
1/2 cup brown rice syrup
1/2 cup strong brewed coffee
1/2 cup soy milk or rice milk
1 tablespoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees. Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl. In a separate bowl, whisk together the Vegenaise of oil, the syrups, the coffee, the soy milk, and the vanilla. Mix the wet ingredients into the dry ones, being careful not to overbeat (that's how you end up with a tough cupcake!).

Combine 1/4 cup roasted almond butter and 1/4 cup of the maple syrup and set the mixture aside. Line a standard 12-cup muffin tin with paper liners. Fill each muffin cup halfway with the brownie batter. Evenly divide the almond butter-maple syrup mixture among the muffin cups and top with the remaining batter. Bake at 350 degrees for 25 minutes. Let cool completely. Decorate with the Healthy Buttercream (recipe below) and a scattering of edible flowers if that's your thing.

Healthy Buttercream
Ingredients:
2 cups Spectrum organic shortening
1 cup tapioca starch
1 cup agave nectar (or grade A light maple syrup)
1 tablespoon pure vanilla extract

Directions:
Place all the ingredients in the bowl of an electric mixer and beat with the whisk attachment until light and fluffy. The frosting can be refrigerated for up to a month, but bring it back to room temperature and rewhip it before using.

Kings of Summer

2014-09-02T14:56:00.001-04:00

I flew into NYC last night in a haze of sweet summer memories, feeling completely angsty about getting back into the office in less than 24 hours. It was a good summer filled with beaches, new cities, crystal clear blue water, mountains, and totally reckless consumption of chocolate, cheese, and red meat. If I've ever had a better August, I certainly can't recall it.

Alas, it's back to reality, but it turns out that's not such a bad thing either. I've missed my Brooklyn apartment on the river and my fig trees, my light-filled office and my amazing employees, my friends and my yoga teachers, the energy and the discipline of New York. I think it's shaping up to be an amazing fall, and I can't wait to see what the new season has in store.

But before I let go completely, here's a last look back at some of my favorite iPhone snaps from the last couple of weeks. In no particular order, they're from Barcelona, Zurich, and Amsterdam. Hope everyone's "back to school" transition is going ever so smoothly today. xo

Fall Uniform

2014-08-28T11:00:00.002-04:00

After living in nothing but breezy floral dresses, tiny bikinis, my ripped denim Acne jacket, and flatform Marni sandals this summer, I'm finally feeling ready for a slightly more sophisticated dress code. Think perfect, dark basics with a classic, luxe watch and simple gold jewelry. And a crazy pink faux fur to go over it all, of course. Can't grow up too much. xo

*A faux fur to make you feel better about the end of summer by Shrimps
*Perfect black loafers by Newbark
*I've been eyeing this M2Malletier bag for ages. Time to bite the bullet.
*A classic Hermés watch--can't go wrong.
*Beautiful, well-made basics are necessary and Protagonist seems to get it right
*Faded black skinnies to throw on everyday.
*Just a piece or two of cool gold jewelry keeps it tasteful. Love this cage ring by Gabriela Artigas.

Wanderers

2014-08-21T10:22:00.003-04:00

August has been a complete whirlwind of European adventures, and one of the best months to date. We've spent long, warm, sunny days in Norway (both Stavanger and Oslo), France (Cannes, Monaco, and Antibes), and right here in beautiful Switzerland, doing some hiking, lake-lounging, and wandering through the magical forests and wide open fields that seem to be everywhere. It's hard to believe there's just over a week left of summer, which is extra motivation to soak in and really appreciate every precious second. I'll be back in NYC by Labor Day, but not before a couple of jaunts to Barcelona and Amsterdam to cap off this hectic, perfect season.

Here are some favorite iPhone snaps from the month. They're in this order, if anyone's curious: Monaco, Antibes (at the Hotel du Cap Eden Roc), Bern, Stavanger, Oslo, Zurich, and Mount Pilatus. xo

Summer Pasta Salad

2014-08-07T12:54:00.003-04:00

Some of my most favorite summer memories revolve around pasta salad. Pasta salad is to summer what turkey is to fall. Or something like that. I've been working from Zurich, Switzerland for the last couple of weeks, where the sun is shining and "lake life" is something that people here do on the reg. Lake Zurich is right in the middle of the city and it features icy cold, crystal clear water paired with many a grassy knoll to spread a blanket out on to while away whole morning and afternoons, and sometimes evenings too. It's not uncommon to see very serious-looking businessmen and women come meandering by after work, strip down, and jump right into the water. It's a good life out here.

With a body of water as good as that, one really needs a good pasta salad recipe, since one can rarely be persuaded to move one's ass once firmly planted lakeside. So, I went to the market, picked up a batch of the freshest, ripest summer tomatoes on the block and tinkered around in the kitchen until I came up with this beauty of a salad. It includes a lot of my most-loved ingredients including the aforementioned tomatoes, Lucques olives, soft goat cheese, and loads of herbs. I made a nice, big batch, most of which is sitting in separate tupperware containers in the fridge as I type, waiting for tomorrow, when I'll tote one of those babies with me to the lake to nibble on all day long. Doesn't get much better. xo

Summer Pasta Salad
Ingredients:
12 oz. of your favorite small pasta (i.e. penne, orecchiette, et al.)
3 cloves garlic, skin on
12 oz. (or a bit more!) cherry tomatoes, a mix of colors
6 oz. crumbled goat cheese (feta or any soft goat cheese)
1 handful of your favorite olives, pitted
2 tablespoons fresh chives
1 handful fresh basil
4 tablespoons white wine vinegar
7 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

Directions:
Bring a large pan of salted water to a boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the pasta into a large bowl, drizzle with a bit of olive oil and toss to keep from sticking. Put the garlic to one side to use for the dressing.

Chop the tomatoes, olives, chives, and basil into pieces about half the size of the pasta and add to the bowl along with the goat cheese and mix all together. Squeeze the garlic cloves out of their skins and mash into a paste with the back of a wooden spoon. Place into a small bowl and add the vinegar, oil, and salt and pepper to taste. Drizzle this over the salad and mix well.

CA Creative on Career Contessa

2014-07-17T15:41:00.000-04:00

Very honored to have been featured on Career Contessa! Read all about my digital agency, CA Creative, and other career stuff, right this way: CLICK ME!

Vineyard Chicken

2014-07-09T11:48:00.001-04:00

A couple of months ago, I flew to New Orleans for the wedding of one of my best friends in the world, and spent the majority of my time there eating. Surprise! I ran rampant around that gorgeous city chugging chicory coffee, plowing through a scary number of steaming hot beignets, nibbling on praline bacon, buying multiple bottles of hot sauce, and swigging Everclear slushies at inappropriately early times of day (when on Bourbon Street....).

By the time I left, I was thoroughly in love with the place, and convinced it was one of the greatest food cities on the planet. And so, of course, I picked up a spiral bound copy of River Road Recipes, the community cookbook compiled by The Junior League of Baton Rouge, and dedicated to Louisiana cooking. The book was first published in 1959, so the recipes in there reflect that time period, and are satisfyingly simple and, at times, downright odd (anyone in the mood for some turtle soup?). I'd forgotten how good old-school, homespun cooking could be, and how fun it was to read recipes that sound like they could've been scribbled on a piece of notebook paper by your grandmother.

This Vineyard Chicken, submitted by a Mrs. Ronaldo Coco, gets it's winsome name from the white wine that infuses it, and it is honestly one of the best chicken preparations in recent memory. It's also dead easy--the instructions don't exceed six sentences--yet, somehow gives you a batch of fall-off-the-bone tender chicken nestled in a delicious sauce made of wine, paprika, lemon, and butter. That sauce is like gold--spoon it over your rice or potatoes or whatever you may be serving this dish with.

You go, Mrs. Ronaldo Coco.

Vineyard Chicken
Ingredients:
1 3 lb. chicken, butchered into 8 pieces (or 3 lbs worth of legs and thighs)
1 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup melted butter
1/4 cup finely chopped green onions
3 teaspoons salt
1/4 cup minced parsley

Directions:
Preheat oven to 325 degrees.

Place chicken, skin side down, in large casserole. Blend all other ingredients together and pour over the chicken. Cover with foil and bake for 1 hour. Remove the foil and discard. Turn chicken skin side up; increase temperature to 375 degrees and bake for 30 minutes, basting a couple of times. Increase temperature to 425 degrees for the last 30 minutes of baking time, basting a few times. Serves 4.

Favorite Things 07.07.14

2014-07-07T10:43:00.002-04:00

I haven't done one of these posts in a while. Here are just a few of the things I've been loving lately, including one perfect denim jacket, milk bottles as glasses, an old-school radio with amazing sound, and a sleek backpack from everyone's favorite break-through brand.

1. This precisely ripped Acne jean jacket is the jean jacket of my dreams. So soft and oversized and comfortable.
2. Uribe is a new jewelry line out of London. I love their slightly skewed version of classic gold hoops.
3. Beautiful new cookbook from the gal behind Jewels of New York.
4. I've finally gotten the hang of the Fujifilm x100s (a photog favorite), and I'm loving it a lot.
5. Perfect backpack that will be coming with me on all summer travels.
6. Spontaneously purchased these bright-blue-lensed Ray Bans a couple of weekends ago, and they haven't left my face since.
7. Really good true red polish. Jin Soon is the best.
8. Recently discovered Orlebar Brown's swimsuits. Amazing fit.
9. Milk bottles as glasses.
10. Old-school kitchen radio with fantastic sound.
11. One of my favorite hand soaps in a great, beachy scent.

Roasted Salmon with Potatoes and Herbed Creme Fraiche

2014-07-02T17:00:00.001-04:00

Salmon is, without a doubt, my absolute favorite fish. I eat it smoked on a bagel, slathered with homemade sriracha and roasted, seared in golden olive oil, and wrapped snugly in a heavy-duty foil packet with a smattering of herbs and veggies and thrown into the oven. And if you stumble upon the good stuff--salmon that is fresh and fatty and in-season, it doesn't really matter what you do to it, it will taste like butter and please the toughest dinner crowds imaginable.

You'll want to shop for wild salmon because the wild stuff > farmed, every single time. Unfortunately, unless you live in Alaska or the Northwest, where fresh salmon will apparently jump out of the waters and into your bare, eagerly waiting hands, salmon is only in season from mid-to-late summer. Fortunately, that time is now, so carpe diem, and all that, because come fall, you'll be staring glumly at a glass case full of pale, farmed salmon serving as your only sad options. And you don't even want to think about the toxic, unsanitary conditions those poor little guys are raised in, believe me.

But back to happier times! Summer! Yay. Here is a new favorite way to utilize one of the best jewels of the season. This preparation takes a decidedly Nordic bent, and uses the brightness of fresh herbs mixed with a dab of creamy creme fraiche to season the fish, and pairs the whole thing with tender young potatoes. So good.

Roasted Salmon with Potatoes and Herbed Creme Fraiche
Ingredients:
Potatoes
1 1/2 lbs small, waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil

Salmon and Assembly
1 1 1/2 lb piece of wild salmon, skin on
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/2 cup creme fraiche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving

Directions:
Potatoes
Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.

Salmon and Assembly
Preheat oven to 400 F. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 Tbsp. oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.

Whisk creme fraiche and chopped herbs in a small bowl; season with salt.

Spread herbed creme fraiche on plates and top with salmon, potatoes, and tarragon and dill sprigs; drizzle with oil.

Cracker-Crust Pizza

2014-06-24T21:54:00.002-04:00

Over the course of the past few years, I've dabbled occasionally in homemade pizza-making. There have been times when I've come up with recipes that have been decent, and one or two that have been pretty good (and many, many more that have been downright dismal, ending in me violently throwing yeast down the sink--as violently as one can throw yeast, that is--and silent-screaming PIZZA SUCKS, which we all know is just not true).

The moral of my pizza attempts have largely seemed to point to the fact that no matter what, the pizzas that come out of my little home oven with max temps of 480 F would never, ever, ever come close to the fluffy, bubbly, chewy, super-charred-at-the-edges miracle of crust that places like Motorino or Roberta's or Best Pizza turn out so easily (and....deliver to my apartment so easily). Because, really, if I'm being perfectly honest with myself, the truth is that I've turned out some good home pizzas, but they were nothing like the stuff of the NYC/Brooklyn pros. And so, it was with a heavy heart that I slid my little-used pizza stone into the lower dregs of my overflowing pots and pans cabinet.

Until, that is, Amy Thielen came to the rescue with one perfect pizza recipe that wasn't even trying to be that elusive New York wood-fired thing of dreams. No, it's crust was thin, crunchy, flat, and totally different from what I was used to getting at my neighborhood pizzerias. It reminded me a little of frozen pizza (which I have an odd love for), but a million times better. It was entirely it's own thing, and so very delicious for it. (I could go into a life-lesson analogy here, but I'll restrain myself for the sake of your sanity and reader retention).

Apparently, this type of pizza is prevalent in all parts of the Midwest except for deep-dish loving Chicago. Who knew? It's also truly easy to make, as the dough doesn't require any yeast and just about 5 minutes of kneading time. Also, if you're feeling lazy or you're short on time, you can skip the sauce-making and just buy your favorite jarred kind. I've made it twice now in as many weeks, and I have a feeling that this thing is just getting started on the road to kitchen regular status. So many thanks to Lottie + Doof for publishing the recipe first and alerting me to its genius. xo

Cracker-Crust Pizza
From The New Midwestern Table, by Amy Thielen
Ingredients:
Pizza Dough:
3/4 cup cool water
1/4 cup canola oil
1 teaspoon fine sea salt
1 teaspoon sugar
2 cups plus 2 tablespoons all-purpose flour, plus more as needed

Sauce:

2 tablespoons salted butter
1/2 large onion, diced
1 teaspoon fine sea salt
3 cloves garlic, minced
1 28-ounce can whole plum tomatoes
1 large sprig fresh basil
1 tablespoon minced fresh rosemary
1 teaspoon sugar
Freshly ground black pepper

Toppings:
1/4 cup extra-virgin olive oil, for brushing
8 ounces sweet Italian sausage (I used chicken sausage)
1 cup fresh basil leaves
1 pound fresh mozzarella, shredded (3 cups)

Directions:

For the pizza dough, pour the water, oil, salt, and sugar into a large bowl. Add 1 cup of the flour and whisk until smooth. Switching to a wooden spoon, gradually add the remaining flour, stirring until the dough comes together. Turn the dough out onto a clean surface and knead until it is smooth and supple, about 5 minutes. Divide the dough into three equal pieces, shape each one into a rough disk, cover with a cloth, and let rest on a board for at least 30 minutes (and up to 3 hours) before rolling.

For the tomato sauce, heat a wide saucepan over medium heat and add the butter, onion, and 1/2 teaspoon of the salt. Sauté until the onion is very tender, about 10 minutes. Add the garlic and cook for another minute. Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes, 1/4 cup water, basil sprig, rosemary, sugar, remaining 1/2 teaspoon of salt, and a few turns of black pepper, and simmer until the sauce thickens and is no longer watery, about 20 minutes. Discard the basil.

Set a pizza stone on a rack on the bottom third of the oven and preheat the oven to 500°F.
Roll one portion of dough between two pieces of parchment paper into a round that is about 12-inches in diameter. Peel off the top layer of parchment. Fold over the edges of the crust and pinch the edge into a small roll, as you would crimp a pie.

Brush the dough lightly with olive oil, and then spread the top with one third each of the sauce, the sausage, and the basil. Top with one-third of the cheese. Slip a pizza peel beneath the paper and transfer the pizza to the pizza stone in the oven. Bake until browned on top and slightly charred on the edges, 15 to 18 minutes. Transfer the pizza to a cutting board, swiping the paper out from underneath the pizza. Cut the pizza into small squares and serve immediately. Repeat the process to make two more pizzas.

Kale Salad with Fresh Ricotta and Walnuts

2014-06-17T20:50:00.000-04:00

Do you guys ever notice that there is, like, one salad recipe on this blog? This blog that's been around for several years now? That's no oversight, my loves--that's me silently saying I hate salads. Salads are f*&%ing boring. Don't get me wrong, I love green juices. I "drink my greens" every single day (and play a pretty significant role in keeping Juice Press doing robust business, I'd like to think). But that's a juice with all kinds of great stuff in there, including a fun little spicy ginger kick at the end of every sip. (Doctor Green Juice is my jam.) Yum. Salads, on the other hand, have always seemed notoriously lackluster in the taste department, in the texture department, in the I-want-to-eat-this department, etc, etc. You get the point.

Took me a while to get out of that funk, yet here I am on the other side, all due to a deceivingly simple kale salad that managed to combine some of my very favorite food things in life to make for an extremely fun-to-eat entity. Think fried sage leaves, almonds toasted in sunflower oil, dollops of fresh, creamy ricotta, and a vinaigrette that offers a subtle shot of bracing astringency. If you too are a lifelong salad hater, this combo will make you a convert, trust me.

Kale Salad with Fresh Ricotta and Walnuts
From The New Midwestern Table, by Amy Thielen
Ingredients:
3 tablespoons minced shallots
2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar or white wine vinegar
5 tablespoons sunflower oil (preferably locally made and cold-pressed)
Fine sea salt and freshly ground black pepper
6 cups thinly sliced kale (from about 2 bunches)
3/4 cup broken walnuts
12 fresh sage leaves
3/4 cup fresh ricotta

Directions:
For the vinaigrette, mix together the shallots, lemon juice, vinegar, 3 tablespoons of the sunflower oil, and 1/2 teaspoon each of the salt and pepper in a small bowl.

Put the kale in a large bowl and toss with the vinaigrette. Combine the walnuts and the remaining 2 tablespoons sunflower oil in a small skillet set over low heat. Season with a pinch each of salt and pepper and cook, stirring often, until the nuts turn a shade darker and smell fragrant, 5 to 7 minutes. Scoop the nuts from the oil and add the sage leaves to the skillet.

Cook, gently stirring, until the leaves turn crisp, about 3 minutes. Remove the sage leaves, saving them for garnish, and add the oil in the skillet to the kale salad.

To serve, arrange the kale salad on a shallow platter. Drop dollops of ricotta cheese over the kale, and scatter the toasted walnuts and crisp sage leaves over the salad.

Serves 4 to 6

Summer Saturdays

2014-06-03T15:02:00.001-04:00

Wrote a fun little post on what makes for my perfect Summer Saturday (including a morning yoga session in my apartment) for MyHabit. Click on over HERE to check it out. x

Eggs with Ramps

2014-05-30T10:57:00.004-04:00

Last ramps recipe of the season to appear on this here blog (tear). But! It's a good one. Ramps are often best when prepared as simply as possible, as in this case where they are gently wilted in olive oil and then combined with super fresh organic eggs. Such a good, easy breakfast for spring. And speaking of seasons, can you guys believe that summer is on our proverbial doorsteps? Every time the weather warms up here in New York, I'm reminded that I'll always be a beach girl at heart. I trick myself into thinking I love winter (likely as a survival mechanism), but all my years growing up in Hawaii have ruined me for life, I suspect.

Ramps and Eggs
From Buvette: The Pleasure of Good Food, by Jody Williams
Ingredients:
3 tablespoons extra-virgin olive oil
1 small bunch ramps, root ends trimmed and discarded, thoroughly washed
Coarse salt
3 large eggs

Directions:
Preheat the oven to 400 degrees. Warm the olive oil in a medium skillet over medium-high heat. Add the ramps and a large pinch of salt. Cook, stirring occasionally, until the ramps just begin to soften, about 5 minutes.

Gently crack the eggs into the pan directly alongside the ramps and place the pan in the oven (alternatively, you can reduce the heat to low and cover the pan with a lid). Bake until the egg whites are just set and the yolk retains a bright yellow color, about 5 minutes. Serve immediately, sprinkled with additional salt.