raspberry jam and gin cocktail

I was reading the New York Times one day recently and stumbled upon a review of a bar located in NYC that specializes in gin and jam cocktails. Gin...and jam? What a delicious combination! Jams are incredibly versatile, ranging from the commonly known sweet flavors, to an array of spicy and savory. The main ingredient could be as common as strawberry, or as exotic as tomato and passionfruit, or fig and vanilla bean! I've been so hooked on harvest moon cocktails lately, that I forgot to experiment with this duo until now. I'm quite pleased with this first creation. I used raspberry jam just because that's what I had in my fridge. Get creative with any flavor you'd like!

I used Broker's dry gin because it was on display at my local wine shop. I also like Gordon's and Bombay.

For two cocktails you'll need:

2 martini glasses or short tumblers

A cocktail shaker

ice

3 teaspoons of jam plus a little more for serving

1 oz of lemon or lime juice

4 oz of gin

club soda

a bright green garnish. a tender sprig of thyme, a leaf of basil, or a lime wedge

Place a small dollop of jam in the bottom of each glass (about a half teaspoon). Fill cocktail shaker halfway with ice and add in lemon juice, gin, and jam. Shake well. Pour into glasses and add a splash of club soda to each. Garnish and serve. Happy New Year!

sweet italian sausage stuffed chinese eggplant

I've had a weakness for pork lately. I ate wild boar bacon this weekend. I have a few packages of cured meat in the fridge right now. I ate a pork belly bun at momofuku this weekend and then proceeded to buy some sweet italian sausage with fennel from an italian deli right afterward. I usually avoid it because I try to eat mostly plants and I have some trouble digesting meat but lately it hasn't been an issue. The pork sausage with fennel seed is a stand-out component of this recipe. I wouldn't change anything about this dish. I'm not a huge fan of cooking eggplant but I enjoy eating it when it's cooked right. I've actually only eaten purple globe eggplants that are so common in supermarkets. (I'm pretty sure the only way I've eaten them is à la eggplant parmesan) They sometimes require a couple hours of salting and squeezing to get the excess water and bitterness out. Until today! I bought some chinese eggplant in chinatown over the weekend after reading that it's more sweet and tender than globe eggplant. It's so true. I baked it for only 15 minutes and it was perfect. It's an excellent vehicle for this sweet and savory sausage, tomato, herb, onion, garlic and feta mixture. This recipe was inspired by Emeril Lagasse's 'Greek Stuffed Eggplant' dish. Enjoy this as a dinner for two or double it for four people.

You'll need:

1 long, firm chinese eggplant

olive oil 

1/4 to 1/3 of a pound of  sweet italian sausage, removed from casing and crumbled
(w/ fennel seed if you can find it, you can also add in a few crushed fennel seeds)


1 small yellow onion, chopped

2 cloves of garlic, minced

1/3 of a red or green bell pepper, small dice

2 Tablespoons of italian breadcrumbs

1/2 teaspoon of Emeril's Essence spice blend (you can find it in any grocery store)

1 Tablespoon of tomato paste (I use the kind in the tube, it's double concentrated and resealable)

1/4 cup of crumbled goat's milk feta (or cow)

salt and black pepper for seasoning

1 Tablespoon of chopped fresh parsley

1 Tablespoon of chopped fresh oregano


Preheat the oven to 350°. Slice the eggplant vertically in half and scoop out the flesh leaving at least 1/4 inch thick shell. Chop up the scooped out eggplant and set aside. Rub eggplant shells with olive oil and bake for 10 minutes on a baking sheet. Remove from oven and allow to cool. Keep oven on.

Drizzle some olive oil in a skillet over medium high heat. Cook sausage crumbles just until browned and then transfer to plate. Lower heat to medium and add in onion and a dash of salt. Stir frequently and cook until softened, about four minutes. Add in bell pepper, eggplant and garlic and cook for two minutes more. Add in garlic, the Essence spice blend, parsley, oregano and tomato paste and cook for two minutes more. Turn off heat. Add in cooked sausage, feta and breadcrumbs. Taste to check seasoning. Add a little salt and pepper if desired. Fill eggplant shells with the sausage mixture and bake for five minutes. Serve with a salad or cooked greens and some fresh bread.

velvety roasted butternut squash bisque

Winter squash season is here! From October through March I eat LOTS of butternut squash. I use it in place of an english muffin for eggs benedict, diced and roasted with sea salt and olive oil, in savory tarts, blended with creamy cheese on top of toast, risotto and especially, bisque. Creamy squash bisque is warm, comforting and so delicious. It's so easy to make too. This soup can be made ahead and it gets better after sitting for a day or two. Use this recipe to serve a crowd or keep it in the fridge to eat throughout the week. It freezes well too! It's very filling and rich in fiber and nutrients, especially vitamin A and C.

Serves 6-10

You'll need:

A blender or food processor

A large saucepan or stockpot (8 quarts)

About 4 pounds of butternut squash

sea salt

black pepper

1 cup of half and half

2-3 cups of vegetable or chicken broth

2 tablespoons of butter

1 medium onion, diced

2 cloves of garlic, minced

1 1/2 teaspoons of cinnamon

3/4 teaspoon of cayenne pepper

a handful of sage leaves, torn into small pieces, a few whole leaves reserved for garnish

Preheat oven to 400°.  Slice squash in half or into quarters and spray or rub with oil. Bake for 45 minutes or until flesh is tender and pierced easily with a fork. Wait until cool enough to handle and then discard the seeds and gooey pulp from the center. Scoop the flesh from skin into stockpot. Add in 2 cups of broth. Working in batches add squash and broth into blender or food processor and blend until smooth. If mixture is too thick add in more broth. Remember, you'll be adding in another cup of liquid later. Add blended mixture back into stockpot. Heat a skillet over medium high heat and add in butter. Add in onions and a dash of salt and cook (stirring often) until softened, about 4 minutes. Add in garlic and cook until fragrant, about one minute. Add in cinnamon, cayenne, and sage and cook for one minute more. Transfer onion mixture to blender and add in about a cup of the pureed squash. Blend until smooth and then add to pot. Simmer on medium heat until warm, add in salt and pepper to taste. Finally, add in the half and half and return to a simmer. Serve hot with crusty bread and a sage leaf on top for garnish.

harvest moon cocktail

this combination of liquids is brilliant! my girlfriend and i took a mixology class at sideBAR last tuesday and we learned the recipes for several delicious, fall themed cocktails. this one was my favorite and tonight i tried it out at home for a group of friends. it tastes like cinnamon apple pie but with hints of juniper (from the gin). when we made this drink at the bar we used absolut pear vodka which i think was equally delicious. apparently this drink is even better served warm! i'll have to try that soon. you might want to double or triple these measurements, this drink is smooth, sweet and tantalizing.

harvest moon for one

you'll need:

a cocktail shaker with a strainer

ice

martini or tumbler glass

shaved nutmeg or ground cinnamon for garnish

pear vodka OR dry gin ( I used bombay) -  1 and 3/4 oz

cinnamon simple syrup (see recipe below) - 1 and 1/2 oz 

apple cider - 2 oz

lemon juice - 1 oz


To make the cinnamon simple syrup (about 4 oz) :

Combine 1/2 cup of sugar, 1/2 cup of water and 1 teaspoon of cinnamon in a small saucepan. Boil until sugar is dissolved. Remove from heat and allow to cool. Will keep in the fridge in a sealed container for up to two months.


To make your cocktail:

Fill shaker 3/4 full with ice, add vodka or gin, simple syrup, apple cider and lemon juice. Shake until well chilled. Strain into glass and garnish with freshly shaved nutmeg or a sprinkling of cinnamon.

summer sweet bi-color corn with carmelized onion, soft goat cheese and thyme

When I go to the market and select my produce I often don't have a particular idea in mind of what exactly I'll do with the vegetable. Last weekend I just grabbed some corn because it's wonderful and it's at its peak right now. I don't eat a lot of corn but I do appreciate the simplicity of a single ear boiled or grilled and veiled in salty butter or mayonnaise with a sprinkling of cayenne and paprika. I decided to make a warm salad with my corn and ingredients I had on hand that would compliment this vegetable's starch and sweetness. I really love how the ingredients came together. The smooth sweet and salty caramelized onions with the lightly sweet and crunchy corn bits. The addition of goat cheese nicely melts and coats all the ingredients pulling it all together. You taste the thyme right at the end. It's earthy and refreshing and is what really makes this salad special.

For 2-3 servings:

3 ears of corn, shucked and shanks removed
1 small or medium yellow onion, peeled and thinly sliced
3 sprigs of fresh thyme (dried thyme doesn't really work in this recipe)
1/2 T of butter
2 oz of goat cheese, cold and crumbled
sea salt
olive oil

Boil the ears of corn for six minutes and then allow to cool on a plate. Just enough so that you're able to handle them. You want them to be warm.

Meanwhile, heat 2 tablespoons of olive oil in a skillet on medium high heat. Add the sliced onion and a sprinkle with a half teaspoon of salt. Stir frequently until they become soft and golden brown. About 6 to 8 minutes.

In a large wide bowl, or on a large cutting board slice the corn off the cob. Hold the ear vertically and run a sharp serrated knife down the side in a sawing motion cutting at the base of the kernel. Rotate the ear until all the corn is removed. You should have some nice larger pieces of kernels all stuck together. I love that! :D

Once you have all the corn off the cob combine it with the caramelized onions in a bowl and add the butter. Add the crumbled goat cheese and destem the thyme leaves right into the bowl. You can do this pretty easily by holding the very top of the sprig with the tips of your thumb and pointer finger. Next, place the same fingertips of your other hand directly underneath your other fingertips and lightly pull down, pulling the thyme leaves down and right off the stem into your bowl. If the stems of the thyme you're working with are very tender you can just tear up the entire sprig and add it in. Toss with a fork until the butter and goat cheese are lightly melted and incorporated. Taste to check seasoning. Add more salt or thyme if needed. Serve immediately.

braised cipollini onions and orange cherry tomatoes

I can't believe I haven't posted in over a week. How ironic that two days after I posted my last entry pertaining to a cold remedy, I contracted a nasty sinus infection! Thanks to the honey-garlic cure that I solemnly swear by, nasal irrigation and lots of sleep, I knocked it out within three days. Although, I still have some minor and perhaps new, cold symptoms. The weather has definitely been all over the place. One day it's chilly and the next day it's 87°, this weekend it was warm, then cool and windy and today it's a little muggy and very wet. Nevertheless, I've been really busy and worn out from working and being sick, and I haven't been cooking very much. I'm sorry for the delay.

On a lighter note, the past two weekends I've been scouring the farmer's markets in lower Manhattan with inexhaustible delight. I've been swooning over farm fresh veggies, free range meats, artisanal cheeses and homemade refreshing granitas. I picked some citrusy, lightly fizzy chardonnay from a finger lakes vineyard, a couple of aromatic herb plants and some impressive, albeit expensive, hardneck garlic.

Two weekends ago, after checking out the market at Essex and Hester Street, I discovered my new favorite candy and specialty store called The Sweet Life, deep in the lower east side. I was in awe the moment I walked in the door. I'm not a huge fan of sweets like I used to be. I have some chocolate or a cupcake here and there. I sure love to bake though, and I do taste my creations. This tiny little shop had everyyything! I scooped up some in-house made lavender sea salt milk chocolate bark and browsed over the maple syrups, honey, teas, and baking chocolate. The prices were good, the selection was excellent. They sell Valrhona chocolate in bulk by the pound ($16.99, that's good) in various shades. Fruits, nuts, and nostalgic candies lined the shelves. I met eye to eye with the owner over the towering cash register and requested their specialty. She promptly directed me over to their selection of marshmallow pops dipped in chocolate, milk or dark with a multitude of toppings to choose from. I thought to myself, "marshmallow pops? sounds a bit humdrum". I'm not a huge fan of marshmallows on their own but I took one home to give it a try. Ted and I tried the sea salt caramel milk chocolate. It was exquisite! Super soft homemade marshmallows dipped in gooey caramel then in milk chocolate and topped off with a sprinkling of course sea salt. I'd like an entire box for my birthday.

The tomatoes this summer have been juicy and bursting with flavor. I've been making a lot of tomato sauce with cherry tomatoes, for pasta and sometimes fish. Sometimes I'll add roasted garlic cloves and kalamatas for added flavor and texture. I'll pan roast heirloom or plum tomato slices to top eggs or sauteed greens. Last night I decided to braise golden-orange cherry tomatoes alongside cipollini onions to serve with couscous and broiled skirt steak. I love, love, love braised onions, or any vegetable for that matter. The vegetables are caramelized, sweet and so tender they melt right in your mouth. This dish turned out great, so I'd like to share it with you.



You'll need:

cipollini onions
golden orange cherry tomatoes washed and destemmed (red cherry tomatoes are fine too)
1 clove of garlic, peeled and smashed
broth
olive oil
salt
cooked couscous for serving (I cooked mine in broth for added flavor)

Cipollini onions are a pain to peel. Blanch them to make it easier.
First, cut the ends off the onions.
Take a small pot and fill it with enough water to cover the onions, but don't put the onions in yet. With the top on, bring the water to a boil. Get a bowl of ice water ready. Again, enough ice water to cover the onions.
Boil the onions for one minute and then transfer them to the ice water with a slotted spoon or after straining them with a colander. Peel the thin colored skins off the onions while in the ice water, they should slide off pretty easily. Drain onions on a towel.

Heat a tablespoon of olive oil in a wide skillet on medium high heat. Add the clove of garlic and let it cook until it becomes golden. Remove the clove. I like to eat it!

Add in the onions and cook for a few minutes on each side or until you get a nice golden brown sear. Add in tomatoes and then sprinkle with sea salt. Pour in about a half cup of broth, wait until it boils and then reduce heat to low. Cover and cook at a simmer for 20 to 25 minutes.

Pour onions, tomatoes and all of the juice over the couscous and dig in!

oh honey!

It's that time of year again...The transition from warm to cool weather brings sniffles and sore throats. It's time to work harder at protecting ourselves against colds and the flu that are so darn easy to contract! Especially in NYC. Studies show that colds stick around three to seven days longer in people living in New York City. The best thing to do is to prevent them from even happening. I haven't had a full blown cold or the flu in over one and a half years because of eating honey and garlic at the onset. Honey is a wonder food! Honey in its raw form helps soothe sore throats, burns, bruises and minor cuts. It's a natural anti-inflammatory and antiseptic. It helps alleviate seasonal allergies, eases digestion, and is an excellent food to turn to when you need a burst of energy during an afternoon slump. It's packed with energy boosting B vitamins. I often use honey in salad dressings, in my tea, on toast and right off the spoon. I intend to start making mead very soon too. Mead is a very tasty wine made from honey.

I'd like to share the recipe I swear by for fighting colds and the flu. It's best to take this at the onset of symptoms. It will definitely help alleviate seasonal allergy outbreaks too. You may only have to take this once a day before symptoms go away or you may have to take several doses. It's good to be persistent until all symptoms are gone. More than four times a day isn't necessary. Once a day every day and you'll be in excellent health!

You'll need:

Raw honey (raw is recommended, though the honey bear works too)

1 very fresh head of garlic (if the stem of the head is very tight and the cloves are sticky, you've got some very fresh garlic)

Mince or press finely one clove of garlic and let sit for a few minutes to be exposed to the air- this helps release its antibacterial properties.

Add garlic into a small bowl and mix with a small amount of honey (about 1 to 2 teaspoons).

Scoop out garlic and honey mixture (this is one dose) onto a spoon and swallow whole like you're swallowing a pill. Sip some tea afterwards if you'd like.

If you let raw garlic sit on your tongue it will burn your mouth a bit, it's quite an unpleasant taste/feeling.

warning: do not chew honey-garlic mixture and do not eat this on an empty stomach

To make a batch that will last you the day simply press or mince 3-4 cloves of garlic and mix with a tablespoon or more of honey. Store in a baggie or small tupperware container if you're on the go.

herb and onion poached chicken with spicy orange-blossom honey dijon dressing

I'm not a huge fan of chicken breasts. On the occasion that I order chicken breast out somewhere it's often dry, tough and lacking flavor. I like chicken when it's roasted whole with lots of olive oil and herbs and a dusting of sea salt. Or, cooked for hours in a slow cooker with the bone in until it's ultra tender. I looked online to find out the best way to cook the partially frozen chicken breasts I had on hand, and poaching them was the best way to go. I've poached eggs plenty of times, but I never thought about poaching poultry or meat. It produces fantastic results! The meat cooks slowly in barely simmering broth pulling in moisture and flavors from the liquid. For this one I mixed orange blossom honey with strong dijon mustard, a tiny squirt of sriracha hot sauce and some of the herb and onion broth to make a thin but flavorful sauce. You can also try reducing the broth (boil with lid off for 10 minutes) and then adding a little cornstarch to thicken it up. I served this with a lightly dressed green salad and a sliced baguette with olive oil and herbs for dipping. Enjoy!

Serves 3-4

1 lb of young chicken breasts (I always buy free range chicken, it tastes so much better)

4-5 cups of vegetable broth (I use Better Than Bouillon or vegetable broth powder)

1/2 of a small onion, sliced

3 sprigs of rosemary

1 teaspoon of dried oregano

1 teaspoon of sea salt

1/2 teaspoon of dried lemongrass

1 teaspoon of curry powder

1/2 teaspoon of black peppercorns

3 cloves garlic, crushed

Add everything but the chicken into a medium saucepan and bring to a boil. Boil for 3 minutes and then reduce to barely a simmer (medium low to low heat).

Cut chicken breasts in half if you need to and then add to broth. Arrange so that the chicken is submerged. Allow to cook with the lid off for 15 minutes.

Now would be a good time to make the sauce

Combine in a small bowl: 1 heaping tablespoon of orange blossom honey (raw is fine), 1 tablespoon of dijon mustard and a squirt sriracha hot sauce (1/2 teaspoon perhaps). Stir until smooth. When chicken is done cooking stir in a teaspoon or two or the broth to thin the sauce out.

Stick a meat thermometer into a larger piece of chicken to check for doneness. You can also just pull it out and cut in half to check. Smaller pieces should be done at this point and can be transferred to a serving dish. If center is still pink cook for 5 more minutes. Do not overcook the chicken. You want the center to be opaque white and moist.

Transfer all chicken to serving dish with some of the onions and rosemary. Drizzle with sauce and serve immediately.

five minute scrumptious hummus

I had never tasted hummus before I moved to NYC, and when a friend first introduced it to me, I instantly fell in love. It was the creamy, buttery Sabra brand if I recall correctly. Cool, savory, nutty, garlic-y and smooth, I've tried my fair share of hummus. I've tried and tasted a multitude of store bought brands in various flavors, visited countless falafel restaurants, the hummus place, the hummus kitchen, etc. This recipe pretty much tops them all, as hard as that is for me to say. I mean, it came out my own kitchen and this is only my second time making hummus! This is a recipe I found on About.com and modified to my liking. It's just... perfect. It's so smooth while holding a little texture and boasts a great combination of flavors. Crushed chili pepper gives it a little kick and the garlic really shines through. It's great on warm pita bread, as a dip for crudités, smeared on bread as a flavorful alternative for your usual mayo or mustard, or even tossed with warm pasta! Hummus is packed with protein and fiber and will keep you feeling full and energized. This recipe only takes 5 minutes to make. Just throw all the ingredients in your blender or food processor and blend away.

This recipe makes about 1.5 cups of hummus

You'll need:

A food processor or blender

1 can of garbanzo beans, rinsed and 1/4 cup of liquid reserved

2 cloves of fresh garlic, peeled

the juice of one small lemon

1/2 teaspoon of dried lemongrass

1 teaspoon of dried crushed chili pepper

1/2 teaspoon of kosher salt

1 heaping tablespoon of tahini

1/4 cup of quality extra virgin olive oil

Combine all ingredients in food processor, blend for 30 seconds or until smooth. Transfer to a bowl and make a little well in the middle with a spoon. Pour in some olive oil and then sprinkle with a little fine salt and pepper. Garnish with fresh parsley.

Lemon Olive Oil Cake

Last weekend was a lot of fun, but it was too close to home. For the past four years I've attended one music festival or another. I'm talking about goth industrial and electronic music festivals where everyone is done up in their darkest and sexiest clubwear and lots of eyeliner, of course. It's a dancing parade of stompy boots, corsets, hot pants, gowns, skinny pants, tiny skirts, fishnets and collars. Where the drinking starts at breakfast and the party goes on for days. I've attended them in Sweden, Germany and Montréal. Last Thursday, NYC's first major goth industrial festival, Triton, kicked off at Santo's party house and carried on for the next three days at Oceana ballroom in Coney Island. I think 25 bands played over the long weekend. My boyfriend Ted and I were excited to see a handful of them. We saw at least two very good performances out of the bands we went to see. The problem was Coney Island. It's terribly inaccessible when you live in North Brooklyn, about an hour and a half long trip via train and you have to go into Manhattan first. Lame! Because of this, we unfortunately didn't make it to the final night. I would've loved to see The Gothsicles, Imperative Reaction and Hanzel und Gretel. I won't deny it though, I was perfectly happy staying home and making this luscious cake while watching Futurama! This is seriously one of the best desserts to have ever crossed my lips. It's dairy free too! and full of all those healthy fats. I ended up making this because I forgot to pick up butter at the grocery store and I am so, so glad I did. I need to make this again before all the berries are gone! Berries would be the perfect accompaniment to this cake, even some preserves. I topped mine with a simple vanilla glaze and some yellow sprinkles for fun. Oh wait! So, you're initial reaction may be, "Ugh! Olive oil in cake? That sounds nasty". I implore you to try it. You can't taste the olive oil and the oil is what makes it super duper moist. Did I mention that the thick and sweet, lemony cake batter is lightened up with a gorgeous pillow of meringue right at the end!? Yes, you have to make this. I don't think you need a springform pan, but it makes for a nice presentation.

You'll need:

1 9 inch springform greased with olive oil
3/4 cup extra virgin olive oil
1 large lemon, zested and juiced
1 cup cake flour
5 large egg yolks
4 large egg whites
3/4 cup plus 1 1/2 tablespoons sugar
1/2 teaspoon salt

Heat oven to 350°, you'll be using the middle rack.

TIP: You don't have to buy cake flour. If you have all purpose flour and cornstarch you're set!
Simply measure out 1 cup of all purpose flour and remove 2 leveled tablespoons of the flour. Replace those 2 tablespoons of flour with 2 tablespoons of corn starch. Voila! Cake flour. Cake flour yields a light and fluffy cake.

Finely zest entire lemon and whisk zest together with flour. Halve and squeeze the lemon and reserve 3 tablespoons of juice.

With an electric mixer and large bowl, beat yolks and 1/2 cup sugar at high speed until thick and pale, about 2-3 minutes. Reduce speed to medium and add 3/4 cup olive oil and lemon juice, beating until combined; mixture may appear separated. Fold in flour mixture with a wooden spoon or large rubber spatula until just combined.

Clean your beaters. Time to make the meringue.

With an electric mixer, whisk egg whites with 1/2 teaspoon salt on medium-high speed until foamy. Continue whisking and slowly add 1/4 cup sugar until egg whites turn into a beautiful, glossy white pillow, about 2-3 minutes. Fold into cake batter until combined. Pour into pan. Sprinkle remaining sugar on top and bake until set and toothpick comes out clean. About 22 minutes.

Cool in pan on rack for 10 minutes. Carefully remove sides from pan. Drizzle with vanilla glaze or top with berries if desired. I like it served slightly warm.

To make vanilla glaze: Combine 3 tablespoons of confectioner's sugar with a drop of vanilla and a few drops of milk. Add more milk if needed until a smooth, thin yogurt-like consistency is achieved. Drizzle on cake with spoon.

This recipe is adapted from the April 2006 issue of Gourmet.

viking themed banana bread cupcakes with scharffen berger bittersweet chocolate frosting and marzipan candies for mike and zoh's wedding

:D

Curried eggs with feta, thai basil and heirloom tomato

I love Sunday brunch! But cooking for a crowd is typically stressful. Especially with very limited counter (in my case, table) space and a hangover. My hashbrowns turned into more of a mash with carmelized vegetables and Mark wanted me to cook two whole packages of bacon for the four of us! I shockingly disapproved. I was quite happy though because he picked up some artisan sourdough and fresh picked heirloom tomatoes, peppers and thai basil from the Sunday farmstand at Roberta's. I get really excited about super fresh locally grown produce. These eggs came out really yummy. Enjoy!

Breakfast for 4:

Serve with sourdough toast, bacon and fruit.

8 large eggs
salt
madras curry powder
1 medium heirloom tomato, cut into 1/4 inch thick slices
olive oil
4 oz of crumbled feta cheese
2 sprigs of thai basil torn into pieces, with blossoms preferably




Scramble eggs in a mixing bowl with two teaspoons of curry powder and a big pinch of salt. Set aside.

Heat a tablespoon of olive oil in a large skillet over medium high heat. When skillet is hot, add tomato slices, sprinkle with salt and cook for 2 minutes on each side. Transfer cooked tomatoes to a plate.

Add eggs to skillet and stir frequently. Cook just until eggs are no longer liquid and then turn the heat off. Fold in basil and feta cheese and immediately transfer to serving dish. Top with tomato slices and more basil for garnish.

Mod Squad Curry: "It's like a kick in the face"

Maesri curry pastes are the shit! Last night I made massaman curry with vegetables and tofu using their massaman curry paste and it was delectable. I've tried some other curry pastes by Maesri and this is by far my favorite one. This one is packed with garlic, red chilies, lemongrass, cinnamon, cloves, cardamom, tamarind and other fragrant spices. I blended it with coconut milk, chicken broth, and a pinch of minced smoked ghost pepper for a gratifying, piquant smack in the face combination of flavors. The ghost pepper is the hottest chili pepper in the world. I mean, they use it for weapons. I'm guessing it wouldn't be easy to come by in a grocery store, you may have to order some online. Our friends picked us up a bag of ghost peppers when they visited the Florida Keys earlier this year. I mainly use it in pasta dishes and curries. You should be able to find Maesri curry pastes in any asian grocery store for 75¢ to $1.50 or you can buy a pack online. I made this with tofu but you can make it with beef, chicken, shrimp, duck or whatever protein you really want.

To serve 4:

oil for sautéing

I small to medium yellow onion, chopped into large pieces

salt

1 can of coconut milk plus a half can of water

1 can Maesri massaman curry paste

1 T of chicken or vegetable broth powder or 1 bouillon cube (I used chicken bouillon)

2 large potatoes, large dice

1 1/2 cups of peeled and sliced carrots (about 1/4 inch thickness)

2 cups of bite size broccoli florets

1 package of pressed tofu -or- 1 lb of chicken breast or steak, cut into cubes

-or- 1 lb of shrimp, peeled with tails on

Steamed white or brown rice for serving

Place potatoes in a medium saucepan and add enough water to cover them. Bring to a boil with the lid on, then remove lid and let boil for 4 minutes. Strain.

Heat some oil in a wok or a wide heavy bottomed skillet over medium high heat. Add onions and a little salt and cook until fragrant and softened, about 4 minutes. Add in coconut milk, water, broth or bouillon and curry paste. Stir well and bring to a simmer.

You always want to cook the more dense vegetables first or your curry will be soggy. Stir in the potatoes and carrots, cover and cook for 5 minutes. If you're adding zucchini or mushrooms add those in during the last 10 minutes since they don't take long to cook.

Sauté chicken, beef or shrimp in a skillet with a little oil for a couple minutes just until the outside is cooked and then stir into curry. If you're using tofu add that in. Stir in broccoli, then cover and let simmer for 10 minutes or until vegetables are crisp tender. Ladle curry into bowls over rice and serve.

transcendent breakfast sandwich!!?

I was flipping through the Greece issue of Saveur magazine this morning (which I've read about 6 times now) and clipping out recipes that I absolutely need to try, such as the dolmades and chicken galliano. All the talk about rosemary, garlic and fried eggs got me really excited for breakfast and I quickly dreamt up this little beauty. This is like no breakfast sandwich I've ever had. The foundation of this sandwich is the toasted kaiser roll with a sprinkling of queso fresco on the bottom (I think it would be delightful on a bed of brown rice or wilted baby spinach too!), followed by a hearty pile of sliced button mushrooms sautéed in olive oil with garlic, chopped fresh rosemary, sea salt, and a spot of paprika and cayenne. Next comes an over easy cage free egg topped with lightly cooked organic plum tomato slices. I was definitely pleased to watch my boyfriend devour this while savoring it myself. I will certainly make this for my next brunch get-together though it really works for any meal.

Breakfast for two:

2 kaiser rolls, lightly toasted

2 T of crumbled queso fresco, goat cheese or feta

1 1/2 cups of sliced button mushrooms

1 long sprig of rosemary, destemmed and chopped

2 cloves of garlic, minced

extra virgin olive oil

sea salt

2 large, cage free eggs

1 plum tomato, sliced lengthwise- organic tomatoes are always sweeter

paprika

ground cayenne pepper

Drizzle about a tablespoon of olive oil in a skillet set at medium high heat. Sauté mushrooms in oil for a couple minutes, then add in rosemary, garlic and salt. Cook a few minutes more until rosemary and garlic are fragrant and mushrooms are cooked through. Transfer to plate.

Drizzle more olive oil in the pan and place tomato slices on one side and carefully crack the eggs on the other side. Cover, and let cook for about 3 minutes or until eggs are ready to flip.

Arrange cheese and then mushrooms on the rolls and sprinkle with paprika and cayenne.

Cook the eggs for a couple minutes more on other side and flip tomatoes as well. When

eggs are cooked to preferred doneness, place on sandwiches and then top with tomatoes. Sprinkle with a little salt and pepper, add a few rosemary leaves for garnish and serve.

crispy, crunchy kale chips

I love my greens. Whether they're lightly coated with salad dressing, sautéed, baked or steamed. One of my favorites is kale, and I prefer it in crunch form. These chips are really easy to make, addictive, and oh so healthy. I make these pretty frequently for the family I cook for and the kids usually finish the bowl before the rest of dinner is on the table. Kale is brimming with disease-fighting antioxidants, beta carotene (eyes), vitamin C (immunity), vitamin K (blood and bones), calcium, and fiber. It's considered to be an anti-inflammatory. If you have a convection oven bake these at 250° for 25 minutes.

You'll need:

1 bunch of kale

olive oil for coating

salt

Preheat oven to 275°

Rinse kale and shake off excess water. Tear bite size pieces off of stems. Discard stems. Arrange kale pieces on a baking sheet and drizzle oil on top, then toss and rub to coat. Sprinkle with salt to taste and then toss again. Bake on middle rack for 40 minutes. Kale should be dark green and crispy.  Experiment with spices next time.

Rosemary Bison Burger topped with Goat Cheese, Avocado and Adobo sauce

I made these last night for the guys and we gobbled them up so fast that I forgot to take a photo. Heh! I can guarantee you though, they looked and tasted! divine. These burgers are easy on the stomach. Bison is lean but flavorful, rich in nutrients, and typically free range (grass fed). I don't really eat meat but I love the occasional bison burger. The goat cheese adds creaminess with a subtle tang in conjunction with the sliced buttery avocado, which is loaded with belly-slimming monounsaturated fat. You can even make this dish gluten free by omitting the bun or purchasing gluten free buns at your local health food store. For those with milk sensitive tummies like myself, goat's milk products are a delicious alternative. You see, the fat globules in goat's milk are much smaller than those of cow's milk so it's much easier to digest! Moreover, goat's milk contains quite a bit less lactose than cow's milk so it's less likely to irritate lactose sensitive folks. To read more about the advantages of goat's milk check out this article.

This recipe serves 4

You'll need:

1 lb of grass fed ground bison meat

2 long sprigs of fresh rosemary, destemmed and chopped

4 cloves of minced garlic

italian seasoning

fine sea salt

pepper

dried lemongrass

2-4 ounces of creamy goat cheese (chevre), chilled

1 firm but ripe avocado, sliced

red onion, thinly sliced (optional)

4 buns

chipotle adobo sauce (the tomato sauce that chipotles are packed in)

mayonnaise or whole grain mustard

Let meat sit at room temperature for about 30 minutes prior to using. Transfer to bowl and add in about a teaspoon of salt, pepper and italian seasoning to taste, dried lemongrass, minced garlic and chopped rosemary. Knead to combine and form into 4 patties.

Heat skillet on medium high heat and cook for about 3 minutes on each side for medium well doneness. Do not press down on burger with spatula or all its juices will seep out and you'll be left with a dry, chewy burger!

When burgers are almost done cooking slice or crumble goat cheese and place on top of each patty.

Dress buns with a smear of adobo sauce, mayo and/or whole grain mustard and assemble burger, topping with a few slices of avocado and red onion. Serve with a fresh green salad if desired.

The End of Summer Cocktail

As a lush, I don't discriminate against any kind of booze. Though I'm partial to whiskey, three weeks ago I purchased a 1.75 liter bottle of skyy vodka. It was on sale! Boy has it been fun concocting cocktails and sipping martinis with fancy olives on weeknights. I say this as the last little ounce draws near. Well last night after returning home from an impressive sushi dinner at the brand new, and unique Momo Sushi Shack I decided to whip up a sweet, spicy and aromatic cocktail to embrace the end of summer and greet the beginning of fall(my favorite season). Here's the recipe!

Combine in a cocktail shaker:

ice

4 oz of vodka

8-10 oz of passionfruit juice- I used Ceres brand

ground cayenne pepper (use your judgement)

a dash of ground cinnamon

Shake, strain into two glasses and serve with a maraschino cherry! ^_^

Summer = blueberry pie

So a couple weeks ago I went up to Maine for a wedding and felt so fortunate to indulge in wild caught lobster in Portland, taste farm fresh aged green peppercorn goat cheese in Belfast and pick up a heavenly slice of mixed summer berry pie (chock full of wild Maine blueberries!) in Camden. As the berry season swiftly winds down I thought I'd take this chance to post the recipe for this ambrosial blueberry pie I've made a few times this summer.

I have not mastered the art of making pie crusts, they're tricky and mine often come out dense and chewy. I found this this recipe for a flaky crust that's so easy, you just blend all the ingredients in the food processor, pat into a ball and chill! The use of two kinds of fat render a light and flaky crust.

Crust:
Combine 1.5 cups of all purpose or wheat flour, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1 oz (or 1/6 cup) of COLD shortening or earth balance, and 1/3 cup of cold butter in your food processor. Pulse chop for about 15 seconds. Sprinkle in 1/4 cup of COLD water and chop until you've achieved a dough like consistency with pea size pieces of butter and shortening. Form into a ball and chill in the fridge for an hour or overnight.

Preheat oven to 375° and then grease a 9" pie dish. Roll the dough into a circle of 1/4 inch thickness as best as you can between two pieces of parchment and then transfer the dough to the pie dish. Mold to the sides so the dough is evenly covering the pie dish. No need to prebake.

Prepare the filling:

Ingredients:
3-4 cups of blueberries
2/3 c of sugar
7 T of cornstarch
3 T of water
2 T of lemon juice
1/2 t of cinnamon
1/4 t allspice

Crumb topping:
1/4 c sugar
1/2 c flour
1/4 cold butter or earth balance
-Blend in food processor until crumbly

Rinse blueberries well and pull out any stems or discardables .
Combine sugar, spices and cornstarch in a bowl and mix well. Add lemon juice and water, stir.
Add blueberries into the crust and pour the sugar mixture evenly over the top. Sprinkle crumb topping over blueberries and bake for 1 hour or until topping is golden brown and berries have started to burst. Let rest at least 20 minutes minutes before serving to cool and congeal. Serve with whipped cream or vanilla ice cream if desired.

F. Oliver's Specialty Oils and Vinegars

I stumbled upon this sweet and distinct little gem while visiting my hometown of Canandaigua, NY.
F. Oliver's sells flavor infused oils and vinegars- mainly extra virgin olives and balsamics. I never seen a store like this and I was totally intrigued. The staff was so friendly and accommodating and gave me all these samples to try. They encourage pairing an oil with a vinegar to experience an enhanced and unique flavor. I was totally hooked after tasting the meyer lemon olive oil with honeyed ginger balsamic, I just had to buy it. The bottles are reasonably priced and chefs get a 10% discount! Win! I look forward to my next combination purchase from them. Maybe the fresh bright basil olive oil with farmstand strawberry balsamic? Check out their site here!

Spicy Tofu Scramble and Olive Oil Roasted potatoes with herbs de Provence

Originally posted on allrecipes by Lindseytr0n

You won't be missing eggs when eating this. This breakfast dish is bursting with intense, unique flavors and textures. I use the rousing combo of F. Oliver's Meyer Lemon olive oil and Honeyed Ginger balsamic vinegar with a dash of curry powder to make all the other seasonings really pop. Paired with crispy, creamy roasted potatoes this makes a memorable meal.




You'll need:

For Tofu:
Extra virgin olive oil
2 cloves of garlic, minced
3/4 c of chopped mushrooms
1/2 c chopped zucchini
2 chopped scallions, green and white parts
1 pkg of pressed extra firm tofu, small dice (slice lengthwise and absorb as much water as you can with paper towel or clean cotton kitchen towel)
1 T F. Oliver's Meyer Lemon olive oil (substitute: fresh grated lemon peel and olive oil)
2 t of F. Oliver's Honeyed Ginger balsamic vinegar (substitute: pear infused white balsamic with a pinch of minced ginger)
1 T Rice vinegar
1 T Soy sauce or to taste
1/2 t of turmeric
Sea salt
1 t of crushed or ground fennel seed
pinch of chinese five spice
1 t of madras curry powder
pink pepper

For potatoes:
I used waxy red, I recommend using yukon gold
1 1/2 lbs of yukon gold potatoes, medium dice
Extra virgin olive oil
sea salt
black or pink pepper
1 t of herbs de Provence
1 t of fresh chopped sage and/or thyme

Directions

1. Preheat oven to 400° Boil chopped potatoes for 5 minutes, strain. Transfer potatoes to baking sheet and coat liberally with olive oil. Sprinkle with sea salt to taste, herbs de Provence, sage and/or thyme and pepper. Roast in oven for 25 minutes, turning once during cooking.
2. Sauté minced garlic in 2 T of olive oil until golden, add mushrooms and cook until softened, add zucchini and a sprinkling of sea salt. Keep cooking over medium to medium high heat for a couple minutes more. Add in tofu and scallion, lemon olive oil, vinegars and soy sauce.
3. Stir in turmeric, fennel seed, chinese five spice, curry powder and pink pepper. Reduce heat to low and cook for a few more minutes to let flavors combine.
4. Serve with sautéed spinach or a crisp leaf of romaine lettuce.

Shrimp Szechuan Noodle Soup with Fresh Vegetables and Egg

Originally posted on allrecipes by Lindseytr0n

Tender thin szechuan noodles swim in a rich vegetable broth with lots of flavor and mild heat, topped with fresh vegetables, plump shrimp and hardboiled egg. This recipe can easily be made vegan by replacing the shrimp with extra firm tofu and omitting the egg.



You'll need:

5 cups of water
3/4 lb of fresh shrimp in shell
1 heaping tablespoon of vegetable broth powder
2 T of soy sauce
2 t salt
1 t of dried lemongrass or 2 inch piece of lemongrass stalk
2 cloves of garlic, peeled
1 t of cayenne pepper
Slices of onion
4 thin slices of ginger
1 cup of thinly sliced mushrooms
Szechuan noodles, about 6 oz

1 small zucchini, cut into matchsticks (julienne)
4 small carrots cut into matchsticks
1 large clove of garlic, minced
oil, for sautéing
soy sauce
rice vinegar
1 sliced scallion, white part included
2 hardboiled eggs
fish sauce for sprinkling (optional)



Directions

1. Peel shrimp leaving tails on and add shells to soup pot.
2. Add lemongrass, whole garlic, pepper, ginger, onion, vegetable broth powder, salt, soy sauce and water, stir and bring to a boil. Boil for 5 minutes. Strain everything out and discard. Leave broth to simmer on low.
3. Place eggs in a saucepan filled with water, cover and bring to a boil. Remove cover and boil for 13 minutes. Afterwards, carefully place eggs in bowl of ice water to cool.
4. Bring a pot of water to a boil for cooking noodles. Cook noodles for amount of time shown on package. Stir occasionally so they don't stick. About 12 minutes.
5. Meanwhile, sauté minced garlic until golden and then add in zucchini and carrots. Cook just until zucchini is softened (about 3 minutes). Drizzle with soy sauce and rice vinegar to taste. Transfer to plate.
6. Add mushrooms to simmering broth.
7. Sprinkle shrimp with salt and dried lemongrass. Sauté in a bit of oil until opaque on outside, just a couple minutes. Do not fully cook, they will finish cooking in hot broth.
8. Strain noodles, add to broth. Peel eggs and slice thickly.
9. Add noodles and broth to individual bowls, drizzle with fish sauce if desired. Top with shrimp, vegetables and then scallion. Nestle egg on sides. Serve.

Triton Festival @ Coney Island

We couldn't make it to Wave Gotik Treffen or Kinetik Festival this year but we have tickets to Triton! New York's first major goth industrial festival with a pretty impressive three day lineup. Dates are September 3rd-5th. Clan of Xymox, Aesthetic Perfection, Razed in Black, Syrian, Terrorfakt, Reaper and The Gothsicles are playing! ^_^ More information here!

summer pasta salad with artisan salami

Fresh, fast, easy and delicious pasta salad perfect for picnics and barbeques. Utilizes fresh herbs and tomatoes from the garden. Lots of flavors and textures. An adult spin on my Mom's pasta salad I loved so much when I was a kid. This is sure to be a crowd pleaser.

You'll need:
Extra Virgin Olive Oil
Sea Salt
1 lb of fusilli or rotini pasta (barilla or DeCecco brand)
1 large pint of cherry tomatoes
1 12 oz pkg of queso fresco cut into medium dice (semi-soft mild mexican cheese) you can also use ricotta salata
1 8 oz log of Volpi brand Chianti Salami or other high quality salami, cut into small dice
1 T of dried lemon grass
Red wine vinegar
Alessi brand white balsamic pear infused vinegar
crushed red chili pepper (to taste)
A handful each of fresh basil and flat leaf parsley rinsed, roughly chopped
A few sprigs of fresh picked thyme or a teaspoon of dried

1. Bring a large pot of generously salted water to a boil.
2. Add pasta and cook for 8 minutes.
3. Meanwhile, heat up olive oil in saute pan on high heat and add cherry tomatoes. When they start to crackle sprinkle some sea salt on them. Shake the pan to turn tomatoes and add sprigs of thyme. Tomatoes should cook for about 5 minutes, just until the skin starts to pucker and crack. Allow to cool in pan.
4. Strain pasta and toss with a bit of olive oil to prevent sticking. Allow to cool. DO NOT RINSE
5. Add pasta back to empty pot. It may still be a little warm, that is OK. Add chili pepper, lemongrass, more olive oil (about a 1/4 cup) and splash a couple tablespoons of red wine vinegar and a few splashes of the pear vinegar, to taste. Add in salami.
6. Transfer tomatoes to a plate and slice in half with a sharp serrated knife. Pour tomatoes and their juices into the pot and combine with pasta. Add in cheese. Add in roughly chopped herbs and toss all together, serve at room temperature. Should keep for about 5 days in the refrigerator.

creamy coconut polenta with mango and crispy bacon

I'm going to start posting my recipes and cooking adventures
here since I'm cooking and thinking about food all the time and not writing on here enough. We made this for breakfast yesterday for the second time and it's just heavenly. Creamy, buttery polenta cooked in coconut milk and topped with pan fried mango and crispy bacon. You can replace the bacon with prosciutto if you want.

Here's the recipe:

Serves 3

You'll need:
3/4 cup of quick cooking polenta
1 can of coconut milk unsweetened
1/2 can of water
3-6 slices of bacon
2 ripe mangos, peeled and cut into cubes
coarse sea salt
cayenne pepper
brown sugar


Fry bacon in pan until crispy, let drain on paper towels.
Meanwhile, bring coconut milk and water to a boil in a medium size sauce pan.
Pour off some of the bacon fat into a container to be disposed of or reused and then sauté about 2/3 of the mango in the remaining bacon fat. You only need to cook the mango for a few minutes, add a sprinkle of brown sugar and cayenne if desired and a little sea salt. Set aside.
Add polenta to boiling milk and water and stir frequently for about 5-7 minutes making sure to scrape the sides. Turn burner down to medium heat and add in a some sea salt and the remaining uncooked mango. When polenta is done cooking it should have smooth and creamy texture, not gritty. Transfer polenta to bowls and top with cooked mango, crumble crispy bacon on top. Enjoy!

snow has fallen there

warm tears down worn and winded cheeks
her kisses break the ice sheets of scorn and anguish
souls plundered by cloud's embrace
her. she. took me
to a stranger, a man
with warm eyes and a cracked smile
we dwelled in the forest of dreams
and kissed the daystar manifold times
but countless breaths under moon's light
i've fallen into the green
how far it goes, i'll never know