It's the week between Christmas and New Year's Eve. Work is light today, which is why I'm cleaning out my inbox. In the 7/08 section was a wonderful, simple recipe for orzo salad from my good friend Elizabeth. It can be served warm or cold, and would be a nice dish to bring to a New Year's open house:
Orzo Salad
What to buy
-1/2 box orzo
-1/2 cup fresh basil
-1 to 2 cups chopped tomatoes, any variety
- 2 to 3 cloves finely chopped garlic
-1/2 cup feta cheese
-1 cup frozen petite peas
How to prepare it
1. Prepare the orzo according to package directions
2. While orzo is cooking, chop the basil, tomatoes, and garlic and put in a large bowl with the peas. Put crumbled feta cheese on top.
3. Drain the cooked orzo and add to the bowl. Let the warm orzo soften the cheese and defrost the peas a bit then toss.
4. Sprinkle with chopped parsley and serve.
Happy New Year to every reader.
Monday, December 28, 2009
Friday, December 25, 2009
Joy & Laughter: Christmas Eve at the Levitt-Wilsons
It's Christmas morning. Santa came last night and left a bundle of boxes under the tree. My family is sleeping upstairs, so there's calm in the house (the calm before the storm). The dog, freshly walked, is lazing around in front of the fireplace, and I’m sitting at the kitchen bar wearing a red Santa hat, sipping my freshly brewed coffee, reliving the wonderful time we had last night at our next-door neighbor’s house.
Every year, Karin Levitt and Harvey Wilson host the most joyful Christmas Eve open house.
It’s one of my favorite events of the year. Starting at two in the afternoon, there’s a constant parade of merrymakers with cakes, pies and bottles of wine walking up their front walkway.
While the centerpiece of these festivities is Harvey’s wonderful feast, the food is just an excuse for friends and families to gather, hug and kiss, and relive the past year. Here's another example of how good times always accrete around food.
Harvey is a terrific cook...so deliberate. I love talking with him about his meals, because he’s as fascinated with the process of preparing and cooking his food as he is with the delicious outcome.
Harvey’s been perfecting his Christmas Eve feast for years, and serves the same basic menu, although he’s constantly tinkering around the edge, often adding new and interesting flavors. I always offer to cook something, but Harvey being Harvey knows exactly what he wants on the dining room table. This year, however, Harvey was traveling the week before and did take me up on my offer. I made a ratatouille recipe I found on Epicurious.com
The two items that define Harvey’s Christmas Eve banquet: Butternut squash soup and Turducken.
Last night, Harvey, who recently lost a ton of weight and looks great, was proud of the fact that his soup was as low fat as possible. He sautéed the onions in just a little bit of butter, then used no-fat cream in the soup. I was fooled. The soup was thick and rich. There was just the right blend of sweetness and kick from cayenne and white peppers.
Harvey ordered his Turducken online. If you don’t know what it is, a Turducken (http://en.wikipedia.org/wiki/Turducken) is a turkey, stuffed with a duck that’s stuffed with a chicken. Then there’s stuffing inside the three birds. I often wonder what the person who invented Turducken was drinking when he came up with this concoction. But it is a flavorful mix of fowl and, as Harvey discovered, a perfect holiday dish.
Here’s the full menu from last night (as best as I can remember):
Butternut squash soup
Turducken
Baked glazed ham
Rice Pilaf
Macaroni & Cheese
Kibbe, an Armenian dish with a grain cooked in tomato, fresh tomato, and parsley, wrapped in pita
Armenian string cheese
A red & green cabbage salad (very Christmas-y) with a citrus Dijon vinaigrette—made by our good friend Elizabeth Fabian
My ratatouille
Now, a question for you…
What’s your favorite holiday food tradition?
Post your answer here.
Thursday, December 17, 2009
Next question...
If you were on death row, what would be your last meal?
Post your answer here. Please.
Post your answer here. Please.
Friday, December 11, 2009
'Tis the Season of Brisket & Latkes (Recipe below)
Hannukah starts tonight, but I've planned my traditional brisket and latkes dinner for Sunday...two days from today. This kind of meal is what my father and uncle used to call "killer Jewish food:" Considering all the fat and cholesterol I'll be serving, it's best to follow it with a Lipitor chaser.
On Sunday, my in-laws, niece, sister and brother in-law will be coming over. I'm going to make my friend Judy's brisket recipe this year, which means I have to start two days in advance. But no worries—this recipe is the exact opposite of hard.
Brisket Marinated in Red Wine
Ingredients:
3 to 4 lb first-cut brisket (it has to be first cut)
2 cups of a hearty red wine
1 package onion soup mix
3 to 4 cloves garlic, peeled and thinly sliced
Salt and fresh ground pepper to taste
2 Days Before Meal:
- Mix together wine, onion soup mix, garlic, salt & pepper
- Pour over brisket, cover and marinate over night
1 Day Before Meal:
- Pre-heat oven to 350.
- Tightly cover pan with brisket and wine mixture.
- Bake for 2 1/2 hours covered.
- Remove from oven and let brisket cool.
- Slice cooked brisket and put back in the liquid.
- Cover tightly and refrigerate over night.
Day of Meal:
- Pre-heat oven to 350.
- Put tightly covered pan with brisket back in the oven and back for 1 1/2 to 2 hours. The meat should be so tender that you don't need a knife to cut it.
IMPORTANT:
If, at any time, the liquid seems to be evaporating, add water and then cover tightly. This dish is always cooked covered so the liquid doesn't evaporate.
If you make this recipe, post your comments. Please.
On Sunday, my in-laws, niece, sister and brother in-law will be coming over. I'm going to make my friend Judy's brisket recipe this year, which means I have to start two days in advance. But no worries—this recipe is the exact opposite of hard.
Brisket Marinated in Red Wine
Ingredients:
3 to 4 lb first-cut brisket (it has to be first cut)
2 cups of a hearty red wine
1 package onion soup mix
3 to 4 cloves garlic, peeled and thinly sliced
Salt and fresh ground pepper to taste
2 Days Before Meal:
- Mix together wine, onion soup mix, garlic, salt & pepper
- Pour over brisket, cover and marinate over night
1 Day Before Meal:
- Pre-heat oven to 350.
- Tightly cover pan with brisket and wine mixture.
- Bake for 2 1/2 hours covered.
- Remove from oven and let brisket cool.
- Slice cooked brisket and put back in the liquid.
- Cover tightly and refrigerate over night.
Day of Meal:
- Pre-heat oven to 350.
- Put tightly covered pan with brisket back in the oven and back for 1 1/2 to 2 hours. The meat should be so tender that you don't need a knife to cut it.
IMPORTANT:
If, at any time, the liquid seems to be evaporating, add water and then cover tightly. This dish is always cooked covered so the liquid doesn't evaporate.
If you make this recipe, post your comments. Please.
Sunday, December 6, 2009
What's your favorite food scene from a movie?
My favorite...the whole last part of "Big Night."
And my favorite line from that movie..."Sometimes the spaghetti just wants to be alone."
Post your favorite food movie scene here in the comments section.
What's your favorite food scene in a movie?
My favorite...the last part of "Big Night."
And my favorite line..."Sometimes the spaghetti likes to be alone."
Post your favorite movie scene here
Friday, November 27, 2009
The Cheese Course
My friend, Sara Vivenzio, who moved to San Francisco several years ago, is one of the most intuitive cooks I’ve ever met. She talks about food like a raconteur spins a tale: Sara is constantly concocting meals and flavors in her mind in ways I never imagined.
When Sara moved to San Francisco, she left the ad biz to go into the cheese biz. Now, she owns and runs The Cheese School of San Francisco (www.cheeseschoolsf.com).
Sara started me on my “cheese course” obsession. For the past four years, I have served a cheese course at every pseudo-fancy meal I make. Naturally, I IMed Sara to get some suggestions for our dinner party.
First, here is Sara's advice on serving cheese:
1. Serve approximately ½ oz. of each cheese per person
2. Serve at room temperature – you can cut and plate each cheese with their accompaniments, cover plates with saran wrap, and keep to the side until ready to serve
3. Put a basket of bread on the table for those that want bread
4. Plate (and preferably consume) cheeses in the above order
Now here are Sara’s cheese recommendations:
Cheese #1: Robiola Tre Latte
(Substitution options: Two-milk Robiola, La Tur, Bonrus)
Type: Surface Ripened, Mixed Milk
Milk: Cow, Goat & Sheep
Region: Piedmont, Italy
Serve with cherry compote
Cheese #2: Pyrénées Brebis
(Substitution options: Abbaye de Belloc, Ossau Iraty)
Type: Semi-Hard
Milk: Sheep
Region: Pyrénées, France
Serve with marcona almonds
Cheese #3: Cato Corner Farm, Hooligan
(substitution options: Meadowcreek Dairy Grayson, Twig Farm Washed Rind, Cowgirl Creamery Red Hawk)
Type: Washed Rind
Milk: Cow (Twig Farm Washed Rind is goat’s milk)
Region: Colchester, Connecticut*
Serve with stewed prunes or plum jam
*Grayson is from Galax, Virginia
Twig Farm Washed Wheel is from West Cornwall, Vermont
Cowgirl Creamery Red Hawk is from Pt. Reyes, California
When Sara moved to San Francisco, she left the ad biz to go into the cheese biz. Now, she owns and runs The Cheese School of San Francisco (www.cheeseschoolsf.com).
Sara started me on my “cheese course” obsession. For the past four years, I have served a cheese course at every pseudo-fancy meal I make. Naturally, I IMed Sara to get some suggestions for our dinner party.
First, here is Sara's advice on serving cheese:
1. Serve approximately ½ oz. of each cheese per person
2. Serve at room temperature – you can cut and plate each cheese with their accompaniments, cover plates with saran wrap, and keep to the side until ready to serve
3. Put a basket of bread on the table for those that want bread
4. Plate (and preferably consume) cheeses in the above order
Now here are Sara’s cheese recommendations:
Cheese #1: Robiola Tre Latte
(Substitution options: Two-milk Robiola, La Tur, Bonrus)
Type: Surface Ripened, Mixed Milk
Milk: Cow, Goat & Sheep
Region: Piedmont, Italy
Serve with cherry compote
Cheese #2: Pyrénées Brebis
(Substitution options: Abbaye de Belloc, Ossau Iraty)
Type: Semi-Hard
Milk: Sheep
Region: Pyrénées, France
Serve with marcona almonds
Cheese #3: Cato Corner Farm, Hooligan
(substitution options: Meadowcreek Dairy Grayson, Twig Farm Washed Rind, Cowgirl Creamery Red Hawk)
Type: Washed Rind
Milk: Cow (Twig Farm Washed Rind is goat’s milk)
Region: Colchester, Connecticut*
Serve with stewed prunes or plum jam
*Grayson is from Galax, Virginia
Twig Farm Washed Wheel is from West Cornwall, Vermont
Cowgirl Creamery Red Hawk is from Pt. Reyes, California
Wednesday, November 25, 2009
Sunday, November 22, 2009
My Dangerous Dinner Party Habit / Dinner Party Main Course Recipes
- Short Ribs Braised in Beer and Buckwheat Honey
- Roasted Brussels Sprouts with Lemon and Bacon
- Kasha Varnishkes
I always cut out recipes from the Wednesday New York Times Dining section. I save recipes into my Epicurious and Food Network recipe boxes. But my eyes are always bigger than my planner.
I simply don’t have enough time to cook big meals. Which means I don’t make all those recipes I save. Every few weeks I have friends and family over and try my saved recipes for the first time.
Many cooks are mortified at the idea of serving never-tested food at a dinner party. But I think one of the talents of a good cook is an innate sense of which flavors go together. That’s why I love innovators like Bobby Flay—his recipes always combine unexpected tastes in new, interesting, sumptuous ways. A meal at one of his restaurants is a constant surprise to the palate.
Back to my dinner party menu.
I admit that not every dish I make is a hit. Many of the recipes I save and eventually try are deleted from my electronic recipe files. This is the only opportunity I have to try them. And I love the adventure.
For my upcoming dinner party, I’m making a combination of new, old, and never-tried recipes for the main course. Here’s the menu:
- Short Ribs Braised in Beer and Buckwheat Honey. I got this recipe from The New York Times a few years ago and made it for two consecutive Christmases.
- Roasted Brussels Sprouts with Lemon and Bacon. This is the recipe I never tried before from Epicurious.
- Kasha Varnishkes. This Jewish comfort food is from Grandma Sylvia’s recipe play book.
The recipes are below, along with a link to the original source.
Short Ribs Braised in Beer and Buckwheat Honey
http://bit.ly/7xNBI3
Adapted from Zeke Freeman at Bee Raw
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds short ribs, trimmed
- Salt and pepper
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 3 tablespoons whole-grain mustard
- 1/3 cup buckwheat honey
- 12 ounces good ale
- 1 bay leaf
Directions
1. Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
2. Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 ½ hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.
Time to prep and cook: 3 hours
Serves 6
Roasted Brussels Sprouts with Lemon and Bacon
http://bit.ly/5FxEMW
Ingredients
- 1 1/2 pounds small Brussels sprouts (each about 1 inch in diameter), trimmed, halved through root end
- 1 1/4 cups diced bacon (about 6 ounces)
- 1 lemon, halved lengthwise, thinly sliced crosswise
Directions
1. Preheat oven to 400°F. Cook Brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about five minutes. Drain.
2. Spread Brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir.
3. Roast Brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes.
4. Transfer to bowl and serve.
Time to prep and cook: 45 minutes
Serves 6
Kasha Varnishkes
This recipe I found at About.com is almost the same as my Grandma Sylvia’s recipe.
http://bit.ly/7vDTFK
Ingredients
- 1 cup kasha buckwheat groats, medium granulation
- 1 egg, well beaten
- 2 tbls vegetable oil
- 1 yellow onion, peeled and chopped
- 2 cups chicken stock or use canned
- Salt and freshly ground black pepper to taste
- 1 cup pasta bow ties
Directions
1. Mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
2. Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
3. In a 4-quart heavy stovetop covered casserole, heat the oil on a medium flame. Sauté the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
4. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Time to prep and cook: 45 minutes
Serves 4
- Roasted Brussels Sprouts with Lemon and Bacon
- Kasha Varnishkes
I always cut out recipes from the Wednesday New York Times Dining section. I save recipes into my Epicurious and Food Network recipe boxes. But my eyes are always bigger than my planner.
I simply don’t have enough time to cook big meals. Which means I don’t make all those recipes I save. Every few weeks I have friends and family over and try my saved recipes for the first time.
Many cooks are mortified at the idea of serving never-tested food at a dinner party. But I think one of the talents of a good cook is an innate sense of which flavors go together. That’s why I love innovators like Bobby Flay—his recipes always combine unexpected tastes in new, interesting, sumptuous ways. A meal at one of his restaurants is a constant surprise to the palate.
Back to my dinner party menu.
I admit that not every dish I make is a hit. Many of the recipes I save and eventually try are deleted from my electronic recipe files. This is the only opportunity I have to try them. And I love the adventure.
For my upcoming dinner party, I’m making a combination of new, old, and never-tried recipes for the main course. Here’s the menu:
- Short Ribs Braised in Beer and Buckwheat Honey. I got this recipe from The New York Times a few years ago and made it for two consecutive Christmases.
- Roasted Brussels Sprouts with Lemon and Bacon. This is the recipe I never tried before from Epicurious.
- Kasha Varnishkes. This Jewish comfort food is from Grandma Sylvia’s recipe play book.
The recipes are below, along with a link to the original source.
Short Ribs Braised in Beer and Buckwheat Honey
http://bit.ly/7xNBI3
Adapted from Zeke Freeman at Bee Raw
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds short ribs, trimmed
- Salt and pepper
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 3 tablespoons whole-grain mustard
- 1/3 cup buckwheat honey
- 12 ounces good ale
- 1 bay leaf
Directions
1. Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
2. Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 ½ hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.
Time to prep and cook: 3 hours
Serves 6
Roasted Brussels Sprouts with Lemon and Bacon
http://bit.ly/5FxEMW
Ingredients
- 1 1/2 pounds small Brussels sprouts (each about 1 inch in diameter), trimmed, halved through root end
- 1 1/4 cups diced bacon (about 6 ounces)
- 1 lemon, halved lengthwise, thinly sliced crosswise
Directions
1. Preheat oven to 400°F. Cook Brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about five minutes. Drain.
2. Spread Brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir.
3. Roast Brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes.
4. Transfer to bowl and serve.
Time to prep and cook: 45 minutes
Serves 6
Kasha Varnishkes
This recipe I found at About.com is almost the same as my Grandma Sylvia’s recipe.
http://bit.ly/7vDTFK
Ingredients
- 1 cup kasha buckwheat groats, medium granulation
- 1 egg, well beaten
- 2 tbls vegetable oil
- 1 yellow onion, peeled and chopped
- 2 cups chicken stock or use canned
- Salt and freshly ground black pepper to taste
- 1 cup pasta bow ties
Directions
1. Mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
2. Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
3. In a 4-quart heavy stovetop covered casserole, heat the oil on a medium flame. Sauté the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
4. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Time to prep and cook: 45 minutes
Serves 4
Friday, November 13, 2009
We're Throwing a Dinner Party. Whee! (Recipe #1: Holiday Salad)
Since my sister Fran, the home economics teacher, always hosts Thanksgiving—and what a great T-giving she throws—my mind is free to plan my next fancy dinner. Usually it’s Christmas dinner with my in-laws. (I’m in a mixed marriage, so the Jew always cooks for Christmas.)
But this year Terri and I decided to invite some friends over for an early holiday celebration. On December 5th, Elizabeth and Doug (shameless plug for my music producer friend: www.dougepstein.com), Meg and Mark, and Donna and Vassily will be knocking on our front door expecting a delicious meal. Hopefully, we won’t disappoint.
Half the fun of throwing a dinner party is planning the menu.
In the next few postings I’m going to write about my menu thoughts—and hopefully get some input from you.
First the libation. This is a big wine group, and most of them know more about wines than I do. So I will consult with one of them once I determine what will be served.
However, I have decided to make a signature cocktail. My toastmaster work colleague Bob suggested a pomegranate martini, which is my favorite. He’s going to get me his friend’s tried-and-true recipe. I’ll post it once I determine if the recipe is as good as he says.
For the sit-down portion, I’ll start with Emeril’s holiday salad, which I’ve made several times before. It has goat cheese wrapped in prosciutto on a bed of lettuce, orange slices, red onion and pomegranates—all in a light vinagrette. It’s sweet and salty, with a touch of bitter lettuce and citrus… flavors that mix together wonderfully. Here’s a link to Emeril’s recipe (http://bit.ly/28jZhr). I’ve also copied the recipe at the end of this posting.
I usually serve this salad on round, wide platter instead of in a bowl. This allows me to show off the reds and greens. It’s the perfect start of a holiday feast.
In my next posting, I’ll reveal my main course and my dangerous dinner party habit.
Emeril Lagasse’s Holiday Salad
Ingredients
* 2 tablespoons pomegranate juice
* 1 teaspoon grated orange zest
* 1/4 cup red wine vinegar
* 2 shallots, minced
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 3 oranges, peeled and segmented
* 1 small red onion, thinly sliced
* 8 ounces goat cheese, cut crosswise into 6 slices
* 6 thin slices prosciutto
* 1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
* 1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces
* 6 large leaves Bibb lettuce, rinsed and patted dry
* 1 head Belgian endive, stem removed and cut crosswise into thin shreds
* Pomegranate seeds, as garnish
Directions
In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.
But this year Terri and I decided to invite some friends over for an early holiday celebration. On December 5th, Elizabeth and Doug (shameless plug for my music producer friend: www.dougepstein.com), Meg and Mark, and Donna and Vassily will be knocking on our front door expecting a delicious meal. Hopefully, we won’t disappoint.
Half the fun of throwing a dinner party is planning the menu.
In the next few postings I’m going to write about my menu thoughts—and hopefully get some input from you.
First the libation. This is a big wine group, and most of them know more about wines than I do. So I will consult with one of them once I determine what will be served.
However, I have decided to make a signature cocktail. My toastmaster work colleague Bob suggested a pomegranate martini, which is my favorite. He’s going to get me his friend’s tried-and-true recipe. I’ll post it once I determine if the recipe is as good as he says.
For the sit-down portion, I’ll start with Emeril’s holiday salad, which I’ve made several times before. It has goat cheese wrapped in prosciutto on a bed of lettuce, orange slices, red onion and pomegranates—all in a light vinagrette. It’s sweet and salty, with a touch of bitter lettuce and citrus… flavors that mix together wonderfully. Here’s a link to Emeril’s recipe (http://bit.ly/28jZhr). I’ve also copied the recipe at the end of this posting.
I usually serve this salad on round, wide platter instead of in a bowl. This allows me to show off the reds and greens. It’s the perfect start of a holiday feast.
In my next posting, I’ll reveal my main course and my dangerous dinner party habit.
Emeril Lagasse’s Holiday Salad
Ingredients
* 2 tablespoons pomegranate juice
* 1 teaspoon grated orange zest
* 1/4 cup red wine vinegar
* 2 shallots, minced
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 3 oranges, peeled and segmented
* 1 small red onion, thinly sliced
* 8 ounces goat cheese, cut crosswise into 6 slices
* 6 thin slices prosciutto
* 1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
* 1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces
* 6 large leaves Bibb lettuce, rinsed and patted dry
* 1 head Belgian endive, stem removed and cut crosswise into thin shreds
* Pomegranate seeds, as garnish
Directions
In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.
Sunday, November 8, 2009
My Barbecue Obsession
I love barbecue any time of the year. When I can’t be in front of my grill, I go to some terrific barbecue restaurants—and NYC has a huge selection.
Last week, for instance, on Halloween night we had barbecue with our next-door neighbors and good friends Karin and Harvey. While the ladies served the trick-or-treaters, Harvey and I drove to Dinosaur Barbecue (www.dinosaurbarbque.com) on West 131st St, just off the West Side Highway, next to Fairway. We brought back their family sampler with ribs, chicken, pulled pork and various deliciously flavored and overly buttered sides. We also got wings—mild honey wings for Terri (my wife) and hot Wango Tango wings for Harvey and Karin.
Whenever we take our girls (spectacular Sofie the senior and Kira, the fashionista frosh) to theatre in the city, we go to Virgils Barbecue (www.virgilsbbq.com) on West 44th Street. My favorite dish is the brisket sandwich. (On a tangent…I make a wicked bbq brisket. I promise to post the recipe the next time I make it.)
About two weeks ago I was working late. As I dashed through Grand Central Station to my train, I made a quick pit stop at Brother Jimmy’s (www.brotherjimmys.com) on the lower level. I ordered a pulled chicken wrap with bacon and melted cheese to go. So good! They recommended the mac & cheese side dish. For me, m&c is comfort food, so I ordered it and was not disappointed. There was too much food for an on-the-go meal, but it made for some great leftovers. There are several Brother Jimmy’s locations throughout the city, which can be found on their website.
Speaking of mac & cheese, the best in the city, in my opinion, is served at Danny Meyer’s bbq restaurant, Blue Smoke (www.bluesmoke.com). It’s pure velvet. I notice from their website that their sides are available for T-giving take-out. If you’re looking for a night out, Blue Smoke serves hot spicy bbq upstairs and cool jazz downstairs.
One last favorite is Dukes (www.dukesnyc.com). There’s one on 3rd Ave and 37th St, and one on E. 19th St. I’ve been to both, and prefer the one on 3rd Ave because it’s bigger (and noisier). Their mac & cheese it great, as are their sandwiches. My favorites are the Old Kentucky Club (grilled chicken, avocado, crispy bacon, melted swiss, lettuce, tomato and Russian dressing on a sesame bun), Carolina pulled port, Kansas City Special (bbq brisket) and the “Route 66” (turkey, bacon, Monterey jack, Russian dressing and cole slaw.)
Do you have a favorite bbq restaurant or dish? Post it here for all my readers.
Thursday, November 5, 2009
"Where They Always Know Your Name..."
After I wrote my “Ode to Barbecue Burgers,” that’s all I could think of. So I started building a list of my favorite barbecue joints in New York City.
But first…I interrupt my bbq series for this very important (at least in my mind) message about the Starbucks near my office at 41st Street and 3rd Avenue.
Remember the TV show “Cheers!” Whenever Norm walked in the bar everyone shouted his name. That’s the way I feel every morning when I stop in for my morning Venti.
I imagine it’s the smallest Starbuck ever—probably just 10 or 12 feet wide and maybe 20 feet long. But the employees’ good spirits are ginormous.
Morning is the busiest time, and there’s usually five people working behind the counter, and one restocking. There’s not much room. They bump and kid around with each other. Considering they have to get up very early to be at work, these people are in remarkably great spirits. When someone they recognize walks in, they say hi by name, and often ask something personal. By the time that customer gets to the counter, his or her beverage is ready.
It’s a happy place—the perfect place to start a workday. So here’s a shout out to Alisha, Anijah, Katrina, Khadejah, Dwayne, Frankie, Christina and everyone else who works there.
If you stop by, tell them you read their names in my blog.
But first…I interrupt my bbq series for this very important (at least in my mind) message about the Starbucks near my office at 41st Street and 3rd Avenue.
Remember the TV show “Cheers!” Whenever Norm walked in the bar everyone shouted his name. That’s the way I feel every morning when I stop in for my morning Venti.
I imagine it’s the smallest Starbuck ever—probably just 10 or 12 feet wide and maybe 20 feet long. But the employees’ good spirits are ginormous.
Morning is the busiest time, and there’s usually five people working behind the counter, and one restocking. There’s not much room. They bump and kid around with each other. Considering they have to get up very early to be at work, these people are in remarkably great spirits. When someone they recognize walks in, they say hi by name, and often ask something personal. By the time that customer gets to the counter, his or her beverage is ready.
It’s a happy place—the perfect place to start a workday. So here’s a shout out to Alisha, Anijah, Katrina, Khadejah, Dwayne, Frankie, Christina and everyone else who works there.
If you stop by, tell them you read their names in my blog.
Saturday, October 31, 2009
Ode to Barbecue Burgers (3 burger recipes)
I’m writing this posting on Halloween, but it’s not about candy. The weather is getting cooler and I’m pining for barbecue.
All summer long we have frequent potluck barbecues with our friends. Because we’re all foodies, these affairs offer way better fare than hot dogs and corn on the cob.
Our last group barbecue was on Labor Day. Since we had just come back from vacation, money was tight. So I decided my contribution would be burgers—but I couldn’t just slap together some chop meat and throw it on the grill. My rep was on the line.
Instead, I decided to make different kinds of sliders, which are just smaller burgers. I went online to find recipes (which I do often), and here’s what I made.
For my next-door neighbor Karin, who doesn’t eat beef, I made…
GRILLED TURKEY TERIYAKI BURGERS WITH GRILLED PINEAPPLE
http://www.cooks.com/rec/view/0,1739,157191-242195,00.html
Ingredients:
2 lbs. ground turkey
1 egg
1/2 c. breadcrumbs
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. teriyaki sauce (my favorite is Soy Vey Veri Veri Teriyaki sauce)
1 cored pineapple sliced into rings
What to do:
1. Pre-heat the grill to medium high and lightly oil the grate
Mix together the ground turkey, egg, breadcrumbs, chopped green pepper, onion and teriyaki sauce. Form them into patties.
2. Barbecue each pineapple ring until there are grill lines on both. Make sure they’re not burned. Set them aside.
3. Now grill the burgers until thoroughly done.
4. Place a burger on a bun, and then a pineapple ring on the burger.
5. Serve and accept your accolades.
For the carnivores in my yard, I made…
BLUE STUFFED BUFFALO BURGERS
http://allrecipes.com/Recipe/Blue-Stuffed-Buffalo-Burger/Detail.aspx
Ingredients:
2 pounds ground buffalo chop meat
2 teaspoons salt
Ground black pepper to taste
1/2 cup crumbled blue cheese
8 whole wheat hamburger buns, split and toasted
1/2 cup mayonnaise
8 leaves Bibb lettuce
1/2 red onion, cut in 1/2-inch slices
8 slices tomato
What to do:
1. Pre-heat the grill to medium-high and lightly oil the grate.
2. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. Cook the burgers on the preheated grill, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4. Toast the buns and, when they’ve cooled a bit, spread them with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.
Our good friends Elizabeth and Doug love food with a kick. For them I made…
CHIPOTLE BURGERS
http://www.epicurious.com/recipes/food/printerfriendly/Chipotle-Burgers-232484
Ingredients:
2 tablespoons canned chipotle chiles in adobo, including sauce
1 lb ground beef chuck
1/2 cup finely chopped onion
1 teaspoon salt
4 English muffins or hamburger buns
What to do:
1. Pre-heat the grill to medium-high and lightly oil the grate.
2. Open any whole chipotles and discard seeds, then mince chipotles
3. Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into patties.
4. Grill burgers, turning over once, 4 minutes total for medium-rare.
5. Grill English muffins/buns.
6. Serve burgers in English muffins.
All summer long we have frequent potluck barbecues with our friends. Because we’re all foodies, these affairs offer way better fare than hot dogs and corn on the cob.
Our last group barbecue was on Labor Day. Since we had just come back from vacation, money was tight. So I decided my contribution would be burgers—but I couldn’t just slap together some chop meat and throw it on the grill. My rep was on the line.
Instead, I decided to make different kinds of sliders, which are just smaller burgers. I went online to find recipes (which I do often), and here’s what I made.
For my next-door neighbor Karin, who doesn’t eat beef, I made…
GRILLED TURKEY TERIYAKI BURGERS WITH GRILLED PINEAPPLE
http://www.cooks.com/rec/view/0,1739,157191-242195,00.html
Ingredients:
2 lbs. ground turkey
1 egg
1/2 c. breadcrumbs
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. teriyaki sauce (my favorite is Soy Vey Veri Veri Teriyaki sauce)
1 cored pineapple sliced into rings
What to do:
1. Pre-heat the grill to medium high and lightly oil the grate
Mix together the ground turkey, egg, breadcrumbs, chopped green pepper, onion and teriyaki sauce. Form them into patties.
2. Barbecue each pineapple ring until there are grill lines on both. Make sure they’re not burned. Set them aside.
3. Now grill the burgers until thoroughly done.
4. Place a burger on a bun, and then a pineapple ring on the burger.
5. Serve and accept your accolades.
For the carnivores in my yard, I made…
BLUE STUFFED BUFFALO BURGERS
http://allrecipes.com/Recipe/Blue-Stuffed-Buffalo-Burger/Detail.aspx
Ingredients:
2 pounds ground buffalo chop meat
2 teaspoons salt
Ground black pepper to taste
1/2 cup crumbled blue cheese
8 whole wheat hamburger buns, split and toasted
1/2 cup mayonnaise
8 leaves Bibb lettuce
1/2 red onion, cut in 1/2-inch slices
8 slices tomato
What to do:
1. Pre-heat the grill to medium-high and lightly oil the grate.
2. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. Cook the burgers on the preheated grill, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
4. Toast the buns and, when they’ve cooled a bit, spread them with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.
Our good friends Elizabeth and Doug love food with a kick. For them I made…
CHIPOTLE BURGERS
http://www.epicurious.com/recipes/food/printerfriendly/Chipotle-Burgers-232484
Ingredients:
2 tablespoons canned chipotle chiles in adobo, including sauce
1 lb ground beef chuck
1/2 cup finely chopped onion
1 teaspoon salt
4 English muffins or hamburger buns
What to do:
1. Pre-heat the grill to medium-high and lightly oil the grate.
2. Open any whole chipotles and discard seeds, then mince chipotles
3. Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into patties.
4. Grill burgers, turning over once, 4 minutes total for medium-rare.
5. Grill English muffins/buns.
6. Serve burgers in English muffins.
Wednesday, October 28, 2009
Grandma Sylvia Goes Bananas: Cranberry-Banana Relish Recipe
My grandmother Sylvia was a great Jewish-style cook. As I fill this blog with content, you will read a lot about her, as well as the other wonderful cooks who are family and friends.
What brought my grandmother to mind at this very moment was the over-ripe banana I just ate.
They're mushy and too sweet (which is why I like them). The problem is what to do with bananas when they get this way. You don't want to throw them out. And they're a mess to eat.
Grandma Sylvia figured out a solution.
1. Peel an over-ripe banana and put it into a ricer. Then add a can of jellied cranberry sauce.
2. Turn the handle to mix the two into a jelly and serve.
Easy, capeasy.
Grandma used this for desert. I put it on the Thanksgiving table next to the the turkey.
Do you have any quick-fix recipes like this you'd like to share? Post them here for all five of my followers to read. (And please share my blog's URL so I can get more readers.)
What brought my grandmother to mind at this very moment was the over-ripe banana I just ate.
They're mushy and too sweet (which is why I like them). The problem is what to do with bananas when they get this way. You don't want to throw them out. And they're a mess to eat.
Grandma Sylvia figured out a solution.
1. Peel an over-ripe banana and put it into a ricer. Then add a can of jellied cranberry sauce.
2. Turn the handle to mix the two into a jelly and serve.
Easy, capeasy.
Grandma used this for desert. I put it on the Thanksgiving table next to the the turkey.
Do you have any quick-fix recipes like this you'd like to share? Post them here for all five of my followers to read. (And please share my blog's URL so I can get more readers.)
Sunday, October 25, 2009
Small plates. Big tastes. Review: Peniche Tapas in White Plains
Remember the episode of “I Love Lucy” where the four friends went to dinner, and after someone placed their order Lucy changed her mind? I’m like that.
I always have a hard time picking what to order from a menu because everything looks too good. (I feel sorry for the waiters who serve me.)
That’s why I love Tapas—you don’t have to pick one dish. You can have many. Even better, when you go with lots of people, making our selections is a group activity—and you can debate the merits of all the flavors.
Last night Terri and I went to dinner with our favorite dining-out group—Judy and Lew, and Leslie and Ed. (Elane and Fred couldn’t make it, because Elane wasn’t feeling well).
We went to Peniche Tapas in White Plains. Our second group visit to Peniche was even better than the first.
We had several small plates, each with intense flavors concentrated into bite-size portions. Everything was shared. And everything was debated. The more wine we had, the louder (and funnier) the debates got.
We started with a Tortilla Espanola—a slice of potato pie with a bacon-like essence baked in, and a swirl of aioli on top.
Next up, Romeo & Juliet flatbread—quince marmalade atop a freshly baked flatbread, with Manchego cheese melted on top. This was my favorite dish of the night.
We had an endive salad with goat cheese. In my book, you can’t visit a Spanish restaurant without ordering Serrano Ham and a cheese plate.
The waiter insisted we try their evening special bbq beef, which came with a jicama cole slaw, and he was right to have forced us to order it.
The hit of the evening was a sweet potato and pecan dish called Calabaza. It had a maple syrup glaze that was so delicious I could’ve dove into the dish after it was done. We ordered a second helping.
I always have a hard time picking what to order from a menu because everything looks too good. (I feel sorry for the waiters who serve me.)
That’s why I love Tapas—you don’t have to pick one dish. You can have many. Even better, when you go with lots of people, making our selections is a group activity—and you can debate the merits of all the flavors.
Last night Terri and I went to dinner with our favorite dining-out group—Judy and Lew, and Leslie and Ed. (Elane and Fred couldn’t make it, because Elane wasn’t feeling well).
We went to Peniche Tapas in White Plains. Our second group visit to Peniche was even better than the first.
We had several small plates, each with intense flavors concentrated into bite-size portions. Everything was shared. And everything was debated. The more wine we had, the louder (and funnier) the debates got.
We started with a Tortilla Espanola—a slice of potato pie with a bacon-like essence baked in, and a swirl of aioli on top.
Next up, Romeo & Juliet flatbread—quince marmalade atop a freshly baked flatbread, with Manchego cheese melted on top. This was my favorite dish of the night.
We had an endive salad with goat cheese. In my book, you can’t visit a Spanish restaurant without ordering Serrano Ham and a cheese plate.
The waiter insisted we try their evening special bbq beef, which came with a jicama cole slaw, and he was right to have forced us to order it.
The hit of the evening was a sweet potato and pecan dish called Calabaza. It had a maple syrup glaze that was so delicious I could’ve dove into the dish after it was done. We ordered a second helping.
In the real world, I'm a marketer. So anytime I experience good customer service I become enamored of the brand. After we swore we couldn't eat or drink anymore, the waiter walked over with what looked like a giant glass gravy separator. In fact, it was a large decanter with a tapering spout coming from the bottom of the bulb. Inside was a red liquid that the waiter told us was a Spanish champagne.
One by one our waiter made us tilt our head backward as he held a napkin under our chin and poured into our mouths a swig of this delicious bubbly nectar. Then he left the bottle (or is it a decanter?) on the table for us to finish. No one quite got the hang of how to pour the champagne. On the positive side, no one got red champagne on their clothes.
Three hours and multiple dishes later, our wonderful meal came to end. But the memory of the flavors linger.
Do you have a favorite Tapas?
Saturday, October 24, 2009
The Neurotic Gourmet. We feed because we love.
This is my blog. It’s about food. The food I make. The food we eat. The food we talk about. The restaurants we eat at. The people who cook for us—or who share their recipes with us.
I love food. My family loves food. My friends love food. In my opinion, food equals love, and that’s where the tagline for this blog comes from.
This is a cook’s blog, not a chef’s blog. Some recipes and ideas will be from scratch—I promise they won’t be too difficult. Others will be shortcuts to quick, delicious food. After all, we’re all busy all the time, and cooking isn’t always the top priority.
Because I have high cholesterol and I love working out, I try to make healthy food. But, there are times when I’d rather eat something a little fattier and then run an additional 10 minutes on the treadmill. For me, the good food is worth the extra effort.
No one taught me how to cook: I grew up with a loving mother who was very good at opening cans of vegetables to serve with pan-friend steak. Remember TV dinners? We had them every Friday. Now my mother lives in Florida and goes out to eat for every meal—or eats leftovers. I, on the other hand, spend much of my free time with food. Because I believe with just a little effort and some loving care, anyone can make delicious meals.
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